阅读说明：本技术 一种低糖高膳食纤维的保健蛋糕 (Low-sugar high-dietary-fiber health cake ) 是由 胡文忠 刘思思 杨香艳 赵琪琪 张晓芳 廖嘉 于 2019-09-27 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及一种低糖高膳食纤维的保健蛋糕。本发明的主要技术方案如下：一种低糖高膳食纤维的保健蛋糕,由如下质量份数的原料制备而成：苦荞粉50份,紫苏籽7-11份,木糖醇6.4-9.6份,泡打粉0.1-0.2份,花生油9-13份,食盐0.2份,白砂糖4份,水50份,鸡蛋50份。本发明制备的低糖高膳食纤维的保健蛋糕中含有大量蛋白质、维生素、脂肪酸、氨基酸、B族维生素以及铁、钙、镁、钾、硒、碘等营养成分。能够增强智力和记忆力,保护视力,降低血压、降低胆固醇、降低血脂,还能显著降低动脉粥样硬化、脑血栓和心血管疾病和很多慢性病的发病危险。(The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber health cake. The main technical scheme of the invention is as follows: a health cake with low sugar and high dietary fiber is prepared from the following raw materials in parts by mass: 50 parts of tartary buckwheat powder, 7-11 parts of perilla seeds, 6.4-9.6 parts of xylitol, 0.1-0.2 part of baking powder, 9-13 parts of peanut oil, 0.2 part of salt, 4 parts of white granulated sugar, 50 parts of water and 50 parts of eggs. The health cake with low sugar and high dietary fiber contains a large amount of protein, vitamin, fatty acid, amino acid, B vitamins and nutrient components such as iron, calcium, magnesium, potassium, selenium, iodine and the like. It has effects in improving intelligence and memory, protecting vision, lowering blood pressure, reducing cholesterol and blood lipid, and significantly reducing risk of atherosclerosis, cerebral thrombosis, cardiovascular diseases and many chronic diseases.)

1. The health cake with low sugar and high dietary fiber is characterized by being prepared from the following raw materials in parts by mass:

2. the health cake with low sugar content and high dietary fiber of claim 1, which is prepared from the following raw materials in parts by mass:

3. the health cake with low sugar content and high dietary fiber of claim 1, which is prepared from the following raw materials in parts by mass:

Technical Field

The invention relates to a low-sugar high-dietary-fiber health cake, and belongs to the technical field of food processing.

Background

With the continuous development of baking technology, the variety of pastries tends to be diversified, including cakes, toasts and the like, and the pastries are continuously flooded into the lives of people. At present, cakes which are common in life are made of wheat flour, white granulated sugar and eggs which are used as main materials and various spices. With the improvement of living standard, people pay more attention to the quality of life, and various natural green foods without additives, health-care foods and non-fried foods are popular.

Along with the enhancement of health consciousness of people in recent years, particularly the rapid increase of people with three highs in China, the market space of the low-sugar high-dietary-fiber healthy bakery product is extremely wide. Cakes, as an instant food, are becoming increasingly popular with their various tastes and appearances.

Due to the fact that the bitter buckwheat is low in fineness and poor in viscosity and the defects of the existing making process, the made bitter nourishing cake is not soft enough, is easy to spall, is dry and wet in taste, unstable in quality, complex in operation procedure and incapable of achieving large-scale production, and the market occupancy rate of the bitter nourishing cake is low.

Disclosure of Invention

In order to make up for the blank of the prior art, the invention provides a health cake with low sugar and high dietary fiber. The cake has good taste, flavor and tissue form, and good nutritive value and health promotion function.

The technical scheme of the invention is as follows: a health cake with low sugar and high dietary fiber is prepared from the following raw materials in parts by mass:

further, the preferred formulation is:

further, the health cake with low sugar content and high dietary fiber is prepared from the following raw materials in parts by mass:

the baking powder is an edible additive, a composite leavening agent, also called foaming powder and fermentation powder, and is white powder prepared by matching soda powder with other acidic materials and taking corn flour as a filler. The starch contained in the tartary buckwheat is amylopectin, contains a large amount of gel mucus, is alkalescent, and the baking powder is an acidic substance, so that acid-base neutralization reaction can be carried out on the batter in the preparation process, and the rapid fermentation of the batter is promoted. When the baking powder contacts with water and alkaline powder, the baking powder can be quickly dissolved in water to react, and carbon dioxide (CO) begins to be released₂) The gas, while being heated during baking, releases more gas, which causes the product to expand and become soft.

The xylitol is used as a sugar source for producing cakes to replace white granulated sugar used in the prior art. Xylitol is a sugar without sucrose, high sweetness and low heat energy, has suitable taste and no peculiar smell, does not need insulin for metabolism in vivo, does not increase blood sugar value, is not easy to be fat after being eaten for a long time, is particularly suitable for patients with diseases such as obesity, diabetes, hypertension, pediatric saprodontia and the like, and has high safety; the xylitol can be added into the baked food to provide safe, healthy and nutritional baked food for special consumers such as diabetics, obese people and the like, thereby achieving the aims of promoting the health of human bodies and developing a new technology for processing agricultural products.

The perilla seeds are the seeds of the perilla, are warm in nature and non-toxic, and have the effects of quenching thirst and moistening lung, tonifying middle-jiao and Qi, eliminating phlegm and stopping cough, promoting blood circulation, filling marrow and essence, reducing blood pressure and relieving asthma when being eaten uncooked. It can be used for treating cough, asthma, and excessive phlegm. The food made of perilla seeds is fragrant and mellow, and is a healthy food for both young and old. The perilla seed contains vitamin B1, fatty oil, alpha-linolenic acid, palmitic acid, linoleic acid, oleic acid, stearic acid, vitamin E, 18 kinds of amino acids, various trace elements and other components. Alpha-linolenic acid in perilla seed is essential factor for maintaining brain's nerve system function, and has obvious functions of strengthening intelligence and memory and protecting eyesight. Has lasting effects of lowering blood pressure, reducing cholesterol, reducing blood lipid, preventing atherosclerosis, and reducing cerebral thrombosis and cardiovascular diseases.

Tartary buckwheat, the academic name of Tartary buckwheat, the alias of Fagopyrum tataricum, Tartarian buckwheat, Romannian buckwheat, spinach, rye and buckwheat belong to the Fagopyrum genus of the Polygonaceae family, are one of the traditional food crops in China, have been planted for more than two thousand years, are crops growing in typical high-cold and cool climates, can adapt to low temperature, strong radiation and poor land in high altitude areas, and have strong adaptability and stress tolerance. The tartary buckwheat is mostly planted in China, Nepal and India, and the domestic main production areas of the tartary buckwheat are distributed in Yunnan Guichuan, Shanxi jin Gan in the northwest and Xiangxi provinces in China; the southwest and Tibet regions are regions where wild buckwheat is intensively distributed in China. The yield of the tartary buckwheat is generally 912-2250 kg/hm²The highest yield can reach 2.9t per hectare.

The tartary buckwheat contains protein (about 10 percent), fatty acid (2.1 to 2.8 percent), vitamins, trace elements and 19 amino acids, and has a much higher nutritive value than grain crops such as rice, wheat, corn, sorghum and the like. The tartary buckwheat contains flavonoids (accounting for more than 2 percent of the dry mass) which are not contained in other grains, wherein rutin (accounting for about 80 percent) is mainly contained.

According to traditional medicine, the tartary buckwheat has the effects of soothing nerves, activating qi and blood, descending qi, widening intestines, clearing away heat and swelling, clearing intestines, moistening intestines, relaxing bowels, relieving cough, relieving asthma, resisting inflammation, resisting allergy, strengthening heart and the like. Modern pharmacological research shows that the tartary buckwheat has various pharmacological activities of reducing blood sugar, reducing blood fat, resisting oxidation and the like. The tartary buckwheat is characterized by containing flavonoid substances which are not contained in other cereals, wherein rutin is mainly contained in the tartary buckwheat. Rutin is a polyphenol, belongs to rutinoside, and has various physiological functions. Has effects in maintaining capillary resistance, reducing permeability and fragility, promoting cell proliferation, preventing blood cell coagulation, and dilating blood vessel. Can improve cardiovascular system, and inhibit malignant tumor growth and cancer. Has good effects on diabetes, inflammation diminishing, ulcer treatment, respiratory system diseases and the like. In addition, the contents of vitamin B1, B2 and nicotinic acid in the tartary buckwheat are also higher than those of other main food crops; the tartary buckwheat has rich mineral content, and the contents of iron, calcium, copper, zinc, magnesium, potassium, chromium, selenium, iodine and the like are greatly higher than those of cereal crops. The iron content is 3-20 times of that of wheat. Selenium is a trace element necessary for insulin cells, has an antioxidation effect, can regulate the immunologic function of a human body, and is an important anticancer substance. Selenium also helps to eliminate toxic elements in the human body. Magnesium has the function of regulating the heart function and is a substance necessary for maintaining the normal function and structure of the heart; the tartary buckwheat contains more dietary fibers, particularly gelatinous glucan, and the dietary fibers have positive effects on preventing and treating diabetes and hyperlipidemia.

The perilla seed and tartary buckwheat powder are mixed to prepare the perilla seed and tartary buckwheat cake, which not only has higher nutrient substances such as protein, vitamins, trace elements, amino acid and the like, but also has the special flavor of the perilla seed. The cake has effects of quenching thirst, moistening lung, invigorating spleen and replenishing qi, eliminating phlegm, relieving cough, lowering blood pressure, reducing blood lipid, resisting oxidation, and relieving asthma. The tartary buckwheat powder is used as a water-soluble dietary fiber and has wide market prospect in modern food.

The invention has the following beneficial effects:

(1) the health cake with low sugar and high dietary fiber contains a large amount of protein, vitamin, fatty acid, amino acid, B vitamins and nutrient components such as iron, calcium, magnesium, potassium, selenium, iodine and the like. It has effects in improving intelligence and memory, protecting vision, lowering blood pressure, reducing cholesterol and blood lipid, and significantly reducing risk of atherosclerosis, cerebral thrombosis, cardiovascular diseases and many chronic diseases. The tartary buckwheat contains a bioactive substance selenium, the selenium has the function of promoting the immune function of an organism, on one hand, the selenium can improve the humoral immune function of the organism, on the other hand, the selenium can also improve the cellular immune function of the organism, and the selenium can improve the anticancer function of lymphocytes by activating certain enzyme systems of the lymphocytes, thereby belonging to a medicinal and edible healthy food.

The perilla seeds contain a large amount of grease, the oil yield is about 45 percent, and the oil contains 62.73 percent of linolenic acid, 15.43 percent of linoleic acid and 12.01 percent of oleic acid. The oil can promote protein emulsification and improve protein digestibility. Because the protein emulsifier has an emulsification effect on protein, gluten can be softened, the cake structure is further improved, the cake is expanded, soft and delicious, and the nutritional value of the cake is improved. The perillaldehyde contained in the perilla seeds is colorless oily transparent liquid, and according to the principle of similarity and compatibility, the oil can enable the perillaldehyde to be easily volatilized from the perilla seeds, so that the cake is endowed with special fragrance. Similarly, vitamin E in perilla seeds is fat-soluble vitamin, and the existence of grease can help the perilla seeds to be digested and absorbed by human bodies better. The perilla seeds contain 18 amino acids, and the tartary buckwheat contains 19 amino acids, and the perilla seeds and the tartary buckwheat are added into the cake, so that the amino acid structure of the cake can be improved, the amino acid pattern of the cake is more consistent with the amino acid pattern of a human body, and the digestion and absorption of the human body are facilitated. Vitamin E can reduce selenium consumption. Vitamin E and selenium have independent and complementary functions in metabolism. The vitamin E is sufficient, the selenium utilization capability of the body can be improved, and the selenium accumulation in the liver can be doubled. Sufficient iron can also improve the utilization rate of selenium. Therefore, the vitamin E contained in the perilla seeds and the iron contained in the tartary buckwheat can improve the utilization rate of the selenium. In conclusion, due to the interaction among the components, the cake has good taste, flavor and tissue form, and has good nutritional value and health care function.

(2) The perilla seed and tartary buckwheat cake mainly adopts tartary buckwheat powder and perilla seeds produced in Yunnan Lijiang, and is very suitable for people with high blood pressure, high blood sugar and high blood sugar to eat; the cake added with the tartary buckwheat powder and the perilla seeds has soft cake skin, fragrant and sweet stuffing and fine flour, and can taste the natural faint scent of the perilla seeds and the tartary buckwheat; the purple perilla seeds have pleasant fragrance, and are processed, refined and mixed with the tartary buckwheat powder to form unique fragrance; the surface of the baked cake is in the natural yellow of tartary buckwheat, and the inner part of the baked cake can show the luster of the perilla seeds.

(3) The addition of the perilla seeds and the tartary buckwheat flour can improve the nutritional value and the food therapy effect of food, and the perilla seeds can add unique fragrance to the cake to stimulate appetite.

Detailed Description

The present invention is further illustrated by the following specific examples, wherein the raw materials and equipment used in the present invention are conventional in the art unless otherwise specified.