阅读说明：本技术 一种健康减重的糕点及其制作方法 (Healthy weight-losing pastry and making method thereof ) 是由 朱勇 孙胜利 陈颖 于 2019-11-13 设计创作，主要内容包括：本发明涉及一种健康减重的糕点及其制作方法,以健康减重为切入点,根据产品的需求,在工艺和配方上完成了一系列创新的改革,生产出健康可口的烘焙糕点。所述焙烤糕点不使用传统小麦粉及其它谷物粉、白砂糖、精炼植物油制作,而采用为水溶性膳食纤维的抗性糊精、菊粉、水不溶性膳食纤维大豆膳食纤维,及大豆分离蛋白粉、浓缩乳清蛋白粉、低聚异麦芽糖和天然黄油进行制作,并且添加了白芸豆提取物、中链甘油三酸酯、共轭亚油酸甘油酯。采用本发明所述原料生产出的糕点不但具有优良的食品特性,同时又具有健康减重的保健作用。本发明糕点组方严密科学,工艺独特,且整个过程可数字化控制,既保证了产品的一致性,又提高了生产效率。(The invention relates to a healthy weight-reducing cake and a preparation method thereof, which take healthy weight reduction as an entry point, complete a series of innovative innovations on the process and the formula according to the requirements of products, and produce healthy and delicious baked cakes. The baked cake is not made from traditional wheat flour, other cereal flour, white granulated sugar and refined vegetable oil, but is made from resistant dextrin which is water-soluble dietary fiber, inulin, water-insoluble dietary fiber soybean dietary fiber, soybean protein isolate powder, concentrated whey protein powder, isomaltose hypgather and natural butter, and is added with navy bean extract, medium-chain triglyceride and conjugated linoleic acid glyceride. The cake produced by adopting the raw materials has excellent food characteristics and also has the health-care function of health and weight reduction. The cake provided by the invention has the advantages of rigorous and scientific formula and unique process, and the whole process can be digitally controlled, so that the consistency of the product is ensured, and the production efficiency is improved.)

1. The healthy and weight-losing pastry is characterized by comprising the following raw material components:

5-20 parts of resistant dextrin, 0.1-5 parts of inulin, 2-15 parts of soybean dietary fiber, 5-25 parts of isolated soy protein powder, 0.1-5 parts of concentrated whey protein, 10-35 parts of natural butter, 5-25 parts of isomaltitol, 1-10 parts of eggs, 0.5-20 parts of isomaltooligosaccharide, 0.1-5 parts of milk powder, 0.1-10 parts of medium-chain triglyceride powder, 0.1-6 parts of white kidney bean extract, 0.1-3 parts of konjac powder, 0.1-3 parts of L-arabinose, 0.1-6 parts of conjugated linoleic acid glyceride, 0.1-2 parts of sodium bicarbonate, 0.1-2 parts of ammonium bicarbonate and 0.1-2 parts of edible essence.

2. The healthy and weight-reduced pastry as claimed in claim 1, wherein the raw material components comprise:

12.5 parts of resistant dextrin, 2.5 parts of inulin, 8.5 parts of soybean dietary fiber, 15 parts of soybean protein isolate powder, 2.5 parts of concentrated whey protein, 22.5 parts of natural butter, 10 parts of isomaltitol, 5 parts of eggs, 10 parts of isomaltooligosaccharide, 2.5 parts of milk powder, 5 parts of medium-chain triglyceride powder, 3 parts of white kidney bean extract, 1.5 parts of konjac flour, 1.5 parts of L-arabinose, 3 parts of conjugated linoleic acid glyceride, 1 part of sodium bicarbonate, 1 part of ammonium bicarbonate and 1 part of edible essence.

3. A method for producing a healthy weight-loss confectionery as claimed in claim 1 or 2, comprising the steps of:

(1) heating and softening the natural butter according to the parts by weight, adding isomaltitol and isomaltooligosaccharide, mixing, stirring uniformly, and then beating to obtain a beating system;

(2) adding the whole egg liquid into the whipping system, and stirring at a low speed to form a paste system;

(3) uniformly mixing resistant dextrin, inulin, soybean dietary fiber, soybean protein isolate powder, concentrated whey protein, milk powder, medium-chain triglyceride powder, white kidney bean extract, konjac powder, L-arabinose and conjugated linoleic acid glyceride to obtain powder;

(4) adding the powder into the paste system, uniformly stirring, adding sodium bicarbonate, ammonium bicarbonate and edible essence, and stirring to prepare dough;

(5) and refrigerating the dough, placing the dough in a cold storage mode, pressing the dough into a shape, and baking the dough to obtain the healthy and weight-reduced pastry.

4. A method for producing a healthy weight-loss confectionery as claimed in claim 3, wherein in the step (1), the heating temperature is 50 to 70 ℃; the mass ratio of the sum of the mass of the natural butter and the isomaltitol to the mass of the isomaltooligosaccharide is (10-35) to (5-45).

5. The method for producing healthy weight-loss pastry according to claim 3, wherein in the step (1), the leavening operation is carried out until the density is 0.62 to 0.82 g/mL.

6. A method of making a healthy weight-reduced pastry as claimed in claim 3, wherein in the step (2), the speed of the low speed stirring is 20-50rpm, and the time of the low speed stirring is 10-20 min.

7. The method for making healthy weight-reducing pastry according to claim 3, wherein in the step (4), the powder is added into the paste system at a stirring speed of 100-150rpm for 3-10 min.

8. The method for making healthy weight-reducing pastry according to claim 3, characterized in that, in the step (4), the stirring speed after adding the sodium bicarbonate, the ammonium bicarbonate and the edible essence is 100-120rpm, and the stirring time is 1-7 min.

9. The method for producing healthy weight-reduced pastry according to claim 3, wherein, in the step (5), the refrigeration temperature is 15 to 21 ℃, and the standing time is 24 to 48 hours.

10. The method for making healthy weight-reducing pastry according to claim 3, characterized in that, in the step (5), the baking temperature is 150 ℃ to 220 ℃, and the baking time is 10min to 25 min.

Technical Field

The invention belongs to the technical field of food, and particularly relates to healthy weight-losing pastry and a making method thereof.

Background

The cake is a food, and the conventional cake making process is made by taking grain starch (flour, rice, coarse cereals and the like) and refined vegetable oil as basic raw materials and adding other auxiliary materials, and is usually a high-carbohydrate food, so that the obese people are not good for health after eating the cake for a long time.

With the continuous improvement of living standard, the nutritive value of the cake needs to be improved, more foods with health care efficacy are added into the cake production, so that the modern dietary standard can be kept up with, and the cake is more delicious and healthy.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a healthy and weight-reduced pastry and a preparation method thereof. The product takes healthy weight reduction as an entry point, a series of innovation improvements are completed on the process and the formula according to the requirements of the product, and the product is prepared by adopting resistant dextrin, inulin, water-insoluble dietary fiber soybean dietary fiber, soybean protein powder, isomaltose hypgather and natural butter to replace the traditional wheat flour and other cereal powder, white granulated sugar and refined vegetable oil, so that people can enjoy delicious taste, strengthen the body and effectively reduce the weight of obese people.

The technical scheme adopted by the invention is as follows:

a healthy weight-losing cake comprises the following raw material components: 5-20 parts of resistant dextrin, 0.1-5 parts of inulin, 2-15 parts of soybean dietary fiber, 5-25 parts of isolated soy protein powder, 0.1-5 parts of concentrated whey protein, 10-35 parts of natural butter, 5-25 parts of isomaltitol, 1-10 parts of eggs, 0.5-20 parts of isomaltooligosaccharide, 0.1-5 parts of milk powder, 0.1-10 parts of medium-chain triglyceride powder, 0.1-6 parts of white kidney bean extract, 0.1-3 parts of konjac powder, 0.1-3 parts of L-arabinose, 0.1-6 parts of conjugated linoleic acid glyceride, 0.1-2 parts of sodium bicarbonate, 0.1-2 parts of ammonium bicarbonate and 0.1-2 parts of edible essence.

Further preferably, the healthy weight-losing pastry comprises the following raw material components:

12.5 parts of resistant dextrin, 2.5 parts of inulin, 8.5 parts of soybean dietary fiber, 15 parts of soybean protein isolate powder, 2.5 parts of concentrated whey protein, 22.5 parts of natural butter, 10 parts of isomaltitol, 5 parts of eggs, 10 parts of isomaltooligosaccharide, 2.5 parts of milk powder, 5 parts of medium-chain triglyceride powder, 3 parts of white kidney bean extract, 1.5 parts of konjac flour, 1.5 parts of L-arabinose, 3 parts of conjugated linoleic acid glyceride, 1 part of sodium bicarbonate, 1 part of ammonium bicarbonate and 1 part of edible essence.

The preparation method of the healthy weight-losing pastry comprises the following steps:

(1) heating and softening the natural butter according to the parts by weight, adding isomaltitol and isomaltooligosaccharide, mixing, stirring uniformly, and then beating to obtain a beating system;

(2) adding the whole egg liquid into the whipping system, and stirring at a low speed to form a paste system;

(3) uniformly mixing resistant dextrin, inulin, soybean dietary fiber, soybean protein isolate powder, concentrated whey protein, milk powder, medium-chain triglyceride powder, white kidney bean extract, konjac powder, L-arabinose and conjugated linoleic acid glyceride to obtain powder;

(4) adding the powder into the paste system, uniformly stirring, adding sodium bicarbonate, ammonium bicarbonate and edible essence, and stirring to prepare dough;

(5) and refrigerating the dough, placing the dough in a cold storage mode, pressing the dough into a shape, and baking the dough to obtain the healthy and weight-reduced pastry.

Further, in the step (1), the heating temperature is 50-70 ℃; the mass ratio of the sum of the mass of the natural butter and the isomaltitol to the mass of the isomaltooligosaccharide is (10-35) to (5-45).

Further, in the step (2), the density is 0.62-0.82g/mL in the beating operation.

Further, in the step (2), the speed of the low-speed stirring is 20-50rpm, and the time of the low-speed stirring is 10-20 min.

Further, in the step (4), the stirring speed of adding the powder into the paste system is 100-150rpm, and the stirring time is 3-10 min.

Further, in the step (4), the stirring speed after the sodium bicarbonate, the ammonium bicarbonate and the edible essence are added is 100-120rpm, and the stirring time is 1-7 min.

Further, in the step (5), the refrigeration temperature is 15-21 ℃, and the standing time is 24-48 h.

Further, in the step (5), the baking temperature is 150-220 ℃, and the baking time is 10-25 min.

Further, in the step (5), the dough weighs 12-35g each.

In order to facilitate understanding of the present invention, some of the raw materials and effects of the present invention are further described below.

Inulin promotes the absorption of calcium but cannot be digested and absorbed in the small intestine, including the oral cavity, the esophagus and the stomach, and can only be fermented in the large intestine, which can change the pH value in the intestinal tract, has low calorie, can increase the satiety of the human body but does not have high calorie, and is also a prebiotic per se, and resistant dextrin has the same effect as inulin as water-soluble dietary fiber.

The soybean dietary fiber increases the chewing action, which can limit the intake of food and promote the secretion of saliva and gastric juice, thereby causing gastric distention, increasing satiety, and at the same time, decreasing the absorption efficiency of the small intestine.

The soybean protein isolate powder has a certain effect of reducing cholesterol, has higher arginine content than milk, does not contain cholesterol, has reasonable ratio of arginine to lysine, and can prevent adult cardiovascular diseases. Abundant lecithin can remove redundant sterols in blood, and is a name of 'blood vessel scavenger'.

The isomaltose hypgather is difficult to be digested by gastric enzyme, has low sweetness and low calorie, and does not basically increase blood sugar and blood fat. The isomaltooligosaccharides product contains no or very low monosaccharide content. Isomaltose hypgather can promote the proliferation of bifidobacteria in intestinal tracts, inhibit the formation of harmful bacteria and putrefactive substances in the intestinal tracts, increase the content of vitamins and improve the immunity of organisms. The isomaltooligosaccharide can not be absorbed by stomach and small intestine, but directly enters large intestine, is preferentially utilized by bifidobacterium to help the bifidobacterium to propagate in large quantity, and is a bifidobacterium propagation factor; other harmful bacteria in the intestines cannot be utilized, so that the growth of the harmful bacteria can be inhibited, and the microecology in the intestines can be adjusted to a benign cycle.

The invention has the beneficial effects that:

the cake takes healthy weight reduction as an entry point, and a series of innovative improvements are completed on the process and the formula according to the requirements of products, so that healthy and delicious baked cakes are produced. The baked cake is not made from traditional wheat flour, other cereal flour, white granulated sugar and refined vegetable oil, but is made from resistant dextrin which is water-soluble dietary fiber, inulin, water-insoluble dietary fiber soybean dietary fiber, soybean protein isolate powder, concentrated whey protein powder, isomaltose hypgather and natural butter, and is added with white kidney bean extract, medium chain triglyceride and conjugated linoleic acid glyceride. The product of the invention has obvious weight-losing effect, can meet the requirements of most eaters, can obviously reduce the weight of the eaters after long-term eating, and has the advantages of food-grade raw materials, no adverse reaction and no toxic or side effect when being eaten, and can be used safely. According to the cake, the various nutritional ingredients of the raw materials are reasonably matched, so that the fat of a human body is reduced on the premise of ensuring comprehensive and balanced nutrients, the weight-losing target is achieved, the effect is fast, the effect is good, and the cake can effectively improve the immunity of the body and meet the requirements of people. The cake produced by adopting the raw materials has excellent food characteristics and also has the health-care function of health and weight reduction. The cake provided by the invention is rigorous and scientific in formula and unique in process, and the whole process can be digitally controlled, so that the consistency of the product is ensured, and the production efficiency is improved.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.