阅读说明：本技术 一种促进人体吸收微量元素的营养糕点及其制备方法 (Nutrient cake capable of promoting human body to absorb trace elements and preparation method thereof ) 是由 刘伟伟 于 2021-06-24 设计创作，主要内容包括：本发明公开了一种促进人体吸收微量元素的营养糕点及其制备方法,涉及营养糕点技术领域。该促进人体吸收微量元素的营养糕点,包括以下配方原料：荞麦面粉、玉米淀粉、玉米油、纯牛奶、蔗糖、香草粉、鸡蛋液、水和辅料。该促进人体吸收微量元素的营养糕点,在原料方面添加了较多的葵花籽仁、紫薯、葡萄干、胡萝卜和去皮绿豆,进而使得该营养糕点具有微量元素中丰富的锌、铁、晒和钾含量,相对性的促进了人体吸收的微量元素,且含有的热量较低,能够在食用时满足人体日常能量的前提下,起到减肥的效果,较为显著的提高了该营养糕点的功效,进而有效的加强了该营养糕点的市场竞争力和生产效益。(The invention discloses a nutritional cake for promoting a human body to absorb trace elements and a preparation method thereof, and relates to the technical field of nutritional cakes. The nutrient cake for promoting the absorption of trace elements by a human body comprises the following formula raw materials: buckwheat flour, corn starch, corn oil, pure milk, cane sugar, vanilla powder, egg liquid, water and auxiliary materials. The nutrition cake for promoting the human body to absorb the trace elements is characterized in that more sunflower seed kernels, purple sweet potatoes, raisins, carrots and peeled mung beans are added in the aspect of raw materials, so that the nutrition cake has rich zinc, iron and sun and potassium contents in the trace elements, the absorption of the human body is promoted relatively, the contained heat is low, the weight-losing effect can be achieved on the premise that the daily energy of the human body is met when the nutrition cake is eaten, the effect of the nutrition cake is improved remarkably, and the market competitiveness and the production benefit of the nutrition cake are effectively enhanced.)

1. A nutritional cake for promoting a human body to absorb trace elements is characterized by comprising the following formula raw materials in parts by weight: 75-83 parts of buckwheat flour, 15-19 parts of corn starch, 8-10 parts of corn oil, 6.1-8.1 parts of pure milk, 3.2-5.2 parts of cane sugar, 8.1-14.1 parts of vanilla powder, 6-8 parts of egg liquid, 3-5 parts of water and 35-47 parts of auxiliary materials.

2. The nutritional cake for promoting the absorption of trace elements by a human body as claimed in claim 1, wherein: the auxiliary materials comprise the following raw materials in parts by weight: 5.5-7.5 parts of sunflower seed kernel, 15-17 parts of purple sweet potato, 5.5-7.5 parts of raisin, 2-3 parts of honey, 4-6 parts of carrot and 4-6 parts of peeled mung bean.

3. A preparation method of a nutritional cake for promoting a human body to absorb trace elements comprises the following steps: s1, preparing raw materials: cleaning the purple sweet potatoes, the carrots and the peeled mung beans in corresponding parts in the auxiliary materials by using clean water, draining the auxiliary materials for later use, uniformly placing the auxiliary materials in a steamer, heating the interior of the steamer to 120 ℃ by using an electric heating mode and maintaining the temperature for 8-10min, taking out the purple sweet potatoes, the carrots and the peeled mung beans in the steamer and placing the purple sweet potatoes, the carrots and the peeled mung beans in a shade place for later use;

s2, mixing and sieving: peeling the skins of the purple potatoes which are kept stand for later use in the S1, then uniformly adding the carrots, peeled mung beans and peeled purple potatoes which are kept stand for later use in the S1 into a food crusher, then controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is required to be 280-310r/min, the crushing time is maintained at 5-7min, then pouring out the mixture, screening the mixture by using a screen with the mesh number of 50, and then obtaining a pasty mixture and collecting the pasty mixture for later use;

s3, mixing the main materials: uniformly adding buckwheat flour, corn starch, corn oil, pure milk, cane sugar, vanilla powder, egg liquid and water in corresponding parts into a vertical dough kneading machine, then adding sunflower seed kernels, raisins and honey in corresponding parts in auxiliary materials into the vertical dough kneading machine, immediately adding the pasty mixture collected for later use in S2 into the vertical dough kneading machine, and then controlling the vertical dough kneading machine to perform dough making and kneading treatment on the mixture to obtain raw material dough;

s4, shape forming: adding the raw material dough obtained in the step S3 into a dough dicing machine, controlling the dough dicing machine to cut the raw material dough into small dough with relatively uniform size, and pressing the small dough into a required pattern by using a specific mould;

s5, baking and curing: uniformly placing the small dough pressed in the S4 into a baking tray, then placing the baking tray into an oven, controlling the oven to be closed, heating the temperature inside the oven to 90-110 ℃, baking for 7-8 minutes, then opening the oven, turning over the small dough, immediately closing the oven again, controlling the temperature inside the oven to be heated to 105-115 ℃, baking for 7-8 ℃, taking out the dough on the baking tray to obtain the baked and cured nutritional cake, and then cooling the cake for later use;

s6, vacuum packaging: and (4) packaging the baked nutritional cakes in the step (S5) by using a vacuum packaging machine to obtain the nutritional cake finished product for promoting the human body to absorb the trace elements.

4. The nutritional cake for promoting the absorption of trace elements by a human body as claimed in claim 1, wherein: when the purple sweet potatoes are selected, the head of each selected purple sweet potato is controlled to be between 150 and 190g, the shape of each selected purple sweet potato is selected to be strip-shaped as much as possible, and the selected purple sweet potatoes cannot contain moldy taste.

5. The method for preparing a nutritional cake for promoting absorption of trace elements by a human body as claimed in claim 3, wherein: when the purple sweet potatoes, the carrots and the peeled mung beans in the S1 are placed in a shade place for standing and standby, the purple sweet potatoes, the carrots and the peeled mung beans need to be covered by a dustproof net cover, and the ventilation effect of the shade place is required to be good.

6. The method for preparing a nutritional cake for promoting absorption of trace elements by a human body as claimed in claim 3, wherein: before the raisins in the S3 are added into the vertical dough kneading machine, the raisins are placed in a basin, a proper amount of flour is poured into the basin to be kneaded with the raisins, and then the flour is washed away by using clear water.

7. The method for preparing a nutritional cake for promoting absorption of trace elements by a human body as claimed in claim 3, wherein: before the nutritional cakes in the S6 are packaged by a vacuum packaging machine, the nutritional cakes should be sterilized by a pasteurization machine and then packaged.

Technical Field

The invention relates to the technical field of nutritional cakes, in particular to a nutritional cake capable of promoting a human body to absorb trace elements and a preparation method thereof.

Background

The cake is generally a general name of cake and snack, and the existing part of the cakes sold in the market have the problems of high mineral water compounds and high heat, such as the patent with the publication number of CN 106036472A. The food is mainly innovated by the effect of conditioning the stomach, but the problem of higher heat is still not solved, the problem that the eater is fat easily is caused once the food exceeds the standard, the food is not favored by the dieter, a larger market is lost, and the content of trace elements is less, so that the food is difficult to meet the requirement of a human body.

Disclosure of Invention

The invention aims to provide a nutritional cake for promoting a human body to absorb trace elements and a preparation method thereof, so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a nutrient cake for promoting a human body to absorb trace elements comprises the following formula raw materials in parts by weight: 75-83 parts of buckwheat flour, 15-19 parts of corn starch, 8-10 parts of corn oil, 6.1-8.1 parts of pure milk, 3.2-5.2 parts of cane sugar, 8.1-14.1 parts of vanilla powder, 6-8 parts of egg liquid, 3-5 parts of water and 35-47 parts of auxiliary materials.

Preferably, the auxiliary materials comprise the following raw materials in parts by weight: 5.5-7.5 parts of sunflower seed kernel, 15-17 parts of purple sweet potato, 5.5-7.5 parts of raisin, 2-3 parts of honey, 4-6 parts of carrot and 4-6 parts of peeled mung bean.

A preparation method of a nutritional cake for promoting a human body to absorb trace elements comprises the following steps: s1, preparing raw materials: cleaning the purple sweet potatoes, the carrots and the peeled mung beans in corresponding parts in the auxiliary materials by using clean water, draining the auxiliary materials for later use, uniformly placing the auxiliary materials in a steamer, heating the interior of the steamer to 120 ℃ by using an electric heating mode and maintaining the temperature for 8-10min, taking out the purple sweet potatoes, the carrots and the peeled mung beans in the steamer and placing the purple sweet potatoes, the carrots and the peeled mung beans in a shade place for later use;

s2, mixing and sieving: peeling the skins of the purple potatoes which are kept stand for later use in the S1, then uniformly adding the carrots, peeled mung beans and peeled purple potatoes which are kept stand for later use in the S1 into a food crusher, then controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is required to be 280-310r/min, the crushing time is maintained at 5-7min, then pouring out the mixture, screening the mixture by using a screen with the mesh number of 50, and then obtaining a pasty mixture and collecting the pasty mixture for later use;

s3, mixing the main materials: uniformly adding buckwheat flour, corn starch, corn oil, pure milk, cane sugar, vanilla powder, egg liquid and water in corresponding parts into a vertical dough kneading machine, then adding sunflower seed kernels, raisins and honey in corresponding parts in auxiliary materials into the vertical dough kneading machine, immediately adding the pasty mixture collected for later use in S2 into the vertical dough kneading machine, and then controlling the vertical dough kneading machine to perform dough making and kneading treatment on the mixture to obtain raw material dough;

s4, shape forming: adding the raw material dough obtained in the step S3 into a dough dicing machine, controlling the dough dicing machine to cut the raw material dough into small dough with relatively uniform size, and pressing the small dough into a required pattern by using a specific mould;

s5, baking and curing: uniformly placing the small dough pressed in the S4 into a baking tray, then placing the baking tray into an oven, controlling the oven to be closed, heating the temperature inside the oven to 90-110 ℃, baking for 7-8 minutes, then opening the oven, turning over the small dough, immediately closing the oven again, controlling the temperature inside the oven to be heated to 105-115 ℃, baking for 7-8 ℃, taking out the dough on the baking tray to obtain the baked and cured nutritional cake, and then cooling the cake for later use;

s6, vacuum packaging: and (4) packaging the baked nutritional cakes in the step (S5) by using a vacuum packaging machine to obtain the nutritional cake finished product for promoting the human body to absorb the trace elements.

Preferably, when the purple sweet potatoes are selected, the head of each selected purple sweet potato is controlled to be between 150 and 190g, the shape of each selected purple sweet potato is selected to be strip-shaped as much as possible, and the selected purple sweet potatoes cannot have moldy taste.

Preferably, when the purple sweet potatoes, the carrots and the peeled mung beans in the S1 are placed in a cool place for standing and standby, the purple sweet potatoes, the carrots and the peeled mung beans need to be covered by a dustproof net cover, and the ventilation effect of the cool place is required to be good.

Preferably, before the raisins in the S3 are added into the vertical dough kneading machine, the raisins are placed in a basin, an appropriate amount of flour is poured into the basin for kneading, and then the flour is washed away by using clean water.

Preferably, before the nutritional pastry in the step S6 is packaged by using the vacuum packaging machine, the nutritional pastry should be sterilized by using a pasteurization machine and then packaged.

Advantageous effects

Compared with the prior art, the invention provides the nutritional cake for promoting the human body to absorb the trace elements and the preparation method thereof, and the nutritional cake has the following beneficial effects:

1. the nutrition cake for promoting the human body to absorb the trace elements is characterized in that more sunflower seed kernels, purple sweet potatoes, raisins, carrots and peeled mung beans are added in the aspect of raw materials, so that the nutrition cake has rich zinc, iron and sun and potassium contents in the trace elements, the absorption of the human body is promoted relatively, the contained heat is low, the weight-losing effect can be achieved on the premise that the daily energy of the human body is met when the nutrition cake is eaten, the effect of the nutrition cake is improved remarkably, and the market competitiveness and the production benefit of the nutrition cake are effectively enhanced.

2. The preparation method of the nutritional cake for promoting the human body to absorb the trace elements is simple in preparation steps, so that the production cost of the nutritional cake is low, the production benefit is relatively improved, the practicability of the preparation method is further enhanced, and the nutritional cake is convenient to popularize and use.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows: a nutrient cake for promoting a human body to absorb trace elements comprises the following formula raw materials in parts by weight: 75 parts of buckwheat flour, 15 parts of corn starch, 8 parts of corn oil, 6.1 parts of pure milk, 3.2 parts of cane sugar, 8.1 parts of vanilla powder, 6 parts of egg liquid, 3 parts of water and 35 parts of auxiliary materials.

The auxiliary materials comprise the following raw materials in parts by weight: 5.5 parts of sunflower seed kernel, 15 parts of purple sweet potato, 5.5 parts of raisin, 2 parts of honey, 4 parts of carrot and 4 parts of peeled mung bean, wherein when the purple sweet potato is selected, the number of each purple sweet potato is required to be controlled to be 150g, the shape of each purple sweet potato is required to be selected to be a strip shape as much as possible, and the selected purple sweet potato cannot have moldy taste.

A preparation method of a nutritional cake for promoting a human body to absorb trace elements comprises the following steps: s1, preparing raw materials: cleaning the purple sweet potatoes, the carrots and the peeled mung beans in corresponding parts in the auxiliary materials by using clear water, wherein the cleaning is required to be clean enough, draining the auxiliary materials for standby, uniformly placing the auxiliary materials in a food steamer, heating the interior of the food steamer to 112 ℃ by using an electric heating mode, maintaining the temperature for 8min, taking out the purple sweet potatoes, the carrots and the peeled mung beans in the food steamer, placing the food steamer in a cool place for standby, covering the purple sweet potatoes, the carrots and the peeled mung beans in the cool place by using a dustproof net cover when the purple sweet potatoes, the carrots and the peeled mung beans are placed in the cool place for standby, and requiring a good ventilation effect in the cool place;

s2, mixing and sieving: peeling off the skins of the purple potatoes which are kept stand for later use in the S1, then uniformly adding the carrots, peeled mung beans and peeled purple potatoes which are kept stand for later use in the S1 into a food crusher, then controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is 280r/min, the crushing time is maintained at 5min, then pouring out the mixture, screening the mixture by using a screen with the mesh number of 50, and then obtaining a pasty mixture and collecting the pasty mixture for later use;

s3, mixing the main materials: uniformly adding buckwheat flour, corn starch, corn oil, pure milk, cane sugar, vanilla powder, egg liquid and water in corresponding parts into a vertical dough kneading machine, then adding sunflower seed kernels, raisins and honey in corresponding parts in auxiliary materials into the vertical dough kneading machine, immediately adding the pasty mixture collected for later use in S2 into the vertical dough kneading machine, controlling the vertical dough kneading machine to knead the mixture to obtain a raw material dough, placing the raisins into a basin before adding the raisins into the vertical dough kneading machine, pouring a proper amount of flour into the basin to knead the raisins, and then flushing the flour with clear water;

s4, shape forming: adding the raw material dough obtained in the step S3 into a dough dicing machine, controlling the dough dicing machine to cut the raw material dough into small dough with relatively uniform size, and pressing the small dough into a required pattern by using a specific mould;

s5, baking and curing: uniformly placing the small dough pressed in the step S4 in a baking tray, then placing the baking tray in an oven, controlling the oven to be closed, heating the temperature inside the oven to 90 ℃, baking for 7 minutes, then opening the oven, turning over the small dough, immediately closing the oven again, controlling the temperature in the oven to be heated to 105 ℃, baking for 7 ℃, taking out the dough on the baking tray to obtain baked and cured nutritional cakes, and then cooling the cakes for later use;

s6, vacuum packaging: and (3) packaging the nutrient cakes baked in the step (S5) by using a vacuum packaging machine to obtain the nutrient cake finished product for promoting the human body to absorb the trace elements, wherein before the nutrient cakes are packaged by using the vacuum packaging machine, the nutrient cakes are sterilized by using a pasteurization machine and then can be packaged.

Example two: a nutrient cake for promoting a human body to absorb trace elements comprises the following formula raw materials in parts by weight: 77.5 parts of buckwheat flour, 17 parts of corn starch, 9 parts of corn oil, 7.1 parts of pure milk, 4.2 parts of cane sugar, 11.1 parts of vanilla powder, 7 parts of egg liquid, 4 parts of water and 41 parts of auxiliary materials.

The auxiliary materials comprise the following raw materials in parts by weight: 6.5 parts of sunflower seed kernel, 16 parts of purple sweet potato, 6.5 parts of raisin, 2.5 parts of honey, 5 parts of carrot and 5 parts of peeled mung bean, wherein when the purple sweet potato is selected, the number of each purple sweet potato is required to be controlled at 170g, the shape of each purple sweet potato is required to be selected as long as possible, and the selected purple sweet potato cannot have moldy taste.

A preparation method of a nutritional cake for promoting a human body to absorb trace elements comprises the following steps: s1, preparing raw materials: cleaning the purple sweet potatoes, the carrots and the peeled mung beans in corresponding parts in the auxiliary materials by using clear water, wherein the cleaning is required to be clean enough, draining the auxiliary materials for standby, uniformly placing the auxiliary materials in a steamer, heating the inside of the steamer to 116 ℃ in an electric heating mode for 9min, taking out the purple sweet potatoes, the carrots and the peeled mung beans in the steamer, placing the purple sweet potatoes, the carrots and the peeled mung beans in a cool place for standby, covering the purple sweet potatoes, the carrots and the peeled mung beans in the cool place by using a dustproof net cover when the purple sweet potatoes, the carrots and the peeled mung beans are placed in the cool place for standby, and requiring that the ventilation effect of the cool place is good;

s2, mixing and sieving: peeling off the skins of the purple potatoes which are kept stand for later use in the S1, then uniformly adding the carrots, peeled mung beans and peeled purple potatoes which are kept stand for later use in the S1 into a food crusher, then controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is 295r/min, the crushing time is maintained at 6min, then pouring out the mixture, screening the mixture by using a screen with the mesh number of 50, and then obtaining a pasty mixture and collecting the pasty mixture for later use;

s3, mixing the main materials: uniformly adding buckwheat flour, corn starch, corn oil, pure milk, cane sugar, vanilla powder, egg liquid and water in corresponding parts into a vertical dough kneading machine, then adding sunflower seed kernels, raisins and honey in corresponding parts in auxiliary materials into the vertical dough kneading machine, immediately adding the pasty mixture collected for later use in S2 into the vertical dough kneading machine, controlling the vertical dough kneading machine to knead the mixture to obtain a raw material dough, placing the raisins into a basin before adding the raisins into the vertical dough kneading machine, pouring a proper amount of flour into the basin to knead the raisins, and then flushing the flour with clear water;

s4, shape forming: adding the raw material dough obtained in the step S3 into a dough dicing machine, controlling the dough dicing machine to cut the raw material dough into small dough with relatively uniform size, and pressing the small dough into a required pattern by using a specific mould;

s5, baking and curing: uniformly placing the small dough pressed in the step S4 in a baking tray, then placing the baking tray in an oven, controlling the oven to be closed, heating the temperature inside the oven to 100 ℃, wherein the baking time is 7.5 minutes, then opening the oven, turning over the small dough, immediately closing the oven again, controlling the temperature inside the oven to be heated to 110 ℃, wherein the baking time is 7.5 ℃, taking out the dough on the baking tray to obtain baked and cured nutritional cakes, and then cooling the cakes for later use;

s6, vacuum packaging: and (3) packaging the nutrient cakes baked in the step (S5) by using a vacuum packaging machine to obtain the nutrient cake finished product for promoting the human body to absorb the trace elements, wherein before the nutrient cakes are packaged by using the vacuum packaging machine, the nutrient cakes are sterilized by using a pasteurization machine and then can be packaged.

Example three: a nutrient cake for promoting a human body to absorb trace elements comprises the following formula raw materials in parts by weight: 83 parts of buckwheat flour, 19 parts of corn starch, 10 parts of corn oil, 8.1 parts of pure milk, 5.2 parts of cane sugar, 14.1 parts of vanilla powder, 8 parts of egg liquid, 5 parts of water and 47 parts of auxiliary materials.

The auxiliary materials comprise the following raw materials in parts by weight: 7.5 parts of sunflower seed kernel, 17 parts of purple sweet potato, 7.5 parts of raisin, 3 parts of honey, 6 parts of carrot and 6 parts of peeled mung bean, wherein when the purple sweet potato is selected, the number of each purple sweet potato is required to be controlled at 190g, the shape of each purple sweet potato is required to be selected as long as possible, and the selected purple sweet potato cannot have moldy taste.

A preparation method of a nutritional cake for promoting a human body to absorb trace elements comprises the following steps: s1, preparing raw materials: cleaning the purple sweet potatoes, the carrots and the peeled mung beans in corresponding parts in the auxiliary materials by using clear water, wherein the cleaning is required to be clean enough, draining the auxiliary materials for standby, uniformly placing the auxiliary materials in a food steamer, heating the interior of the food steamer to 120 ℃ in an electric heating mode for 10min, taking out the purple sweet potatoes, the carrots and the peeled mung beans in the food steamer, placing the food steamer in a cool place for standby, covering the purple sweet potatoes, the carrots and the peeled mung beans in the cool place for standby by using a dustproof net cover, and requiring the ventilation effect of the cool place to be good;

s2, mixing and sieving: peeling off the skins of the purple potatoes which are kept stand for later use in the S1, then uniformly adding the carrots, peeled mung beans and peeled purple potatoes which are kept stand for later use in the S1 into a food crusher, then controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is required to be 310r/min, the crushing time is maintained at 7min, then pouring out the mixture, screening the mixture by using a screen with the mesh number of 50, and then obtaining a pasty mixture and collecting the pasty mixture for later use;

s3, mixing the main materials: uniformly adding buckwheat flour, corn starch, corn oil, pure milk, cane sugar, vanilla powder, egg liquid and water in corresponding parts into a vertical dough kneading machine, then adding sunflower seed kernels, raisins and honey in corresponding parts in auxiliary materials into the vertical dough kneading machine, immediately adding the pasty mixture collected for later use in S2 into the vertical dough kneading machine, controlling the vertical dough kneading machine to knead the mixture to obtain a raw material dough, placing the raisins into a basin before adding the raisins into the vertical dough kneading machine, pouring a proper amount of flour into the basin to knead the raisins, and then flushing the flour with clear water;

s4, shape forming: adding the raw material dough obtained in the step S3 into a dough dicing machine, controlling the dough dicing machine to cut the raw material dough into small dough with relatively uniform size, and pressing the small dough into a required pattern by using a specific mould;

s5, baking and curing: uniformly placing the small dough pressed in the step S4 in a baking tray, then placing the baking tray in an oven, controlling the oven to be closed, heating the temperature inside the oven to 110 ℃, baking for 8 minutes, then opening the oven, turning over the small dough, immediately closing the oven again, controlling the temperature in the oven to be heated to 115 ℃, baking for 8 ℃, taking out the dough on the baking tray to obtain baked and cured nutritional cakes, and then cooling the cakes for later use;

s6, vacuum packaging: and (3) packaging the nutrient cakes baked in the step (S5) by using a vacuum packaging machine to obtain the nutrient cake finished product for promoting the human body to absorb the trace elements, wherein before the nutrient cakes are packaged by using the vacuum packaging machine, the nutrient cakes are sterilized by using a pasteurization machine and then can be packaged.

It can be seen from this that: the cake is sold in the market of the prior part, has the problems of high mineral hydrate and high heat, easily causes the problem that eaters are fat once eating the cake beyond standard, is not favored by fat-reducing people, loses a larger market, has less content of trace elements and is difficult to meet the requirements of human bodies, more sunflower seeds, purple potatoes, raisins, carrots and peeled mung beans are added in the aspect of raw materials, so that the nutritional cake has rich zinc, iron, sunning and potassium contents in the trace elements, relatively promotes the trace elements absorbed by the human bodies, has low heat, can play a weight-reducing effect on the premise of meeting the daily energy of the human bodies when being eaten, remarkably improves the efficacy of the nutritional cake, further effectively strengthens the market competitiveness and the production benefit of the nutritional cake, is simple in the aspect of preparation steps, the production cost of the nutritional cake is low, the production benefit is relatively improved, the practicability of the preparation method is further enhanced, and the nutritional cake is convenient to popularize and use.