阅读说明：本技术 一种低糖低脂蛋糕配方及其加工工艺 (Low-sugar low-fat cake formula and processing technology thereof ) 是由 范祚鹏 任献功 邱沙沙 李爱芳 于 2021-08-23 设计创作，主要内容包括：本发明涉及蛋糕生产加工技术领域,具体为一种低糖低脂蛋糕配方及其加工工艺,蛋糕的配方是由主料和辅料组成,所述主料按重量比分是由低筋面粉80-100份、鸡蛋30-40份、泡打粉5-10份、奶粉10-25份和食用油0.5-1份组成,所述辅料按重量比分是10-20份的白糖、20-30份的山芋组成,余量为水,有益效果为：通过减少蛋糕制作时白糖的比例,同时通过糖浆的淋附的方式,使得蛋糕的外壁在保持甜味的同时,降低蛋糕的含糖量,配合山芋的混合,进一步增强了蛋糕的营养元素,且提高了蛋糕的口味；通过牛奶蒸煮的方式达到去脂的目的,进而降低蛋糕的脂肪含量,适用于三高人群的食用,且通过在外壁淋上糖浆,从而在烘焙后蛋糕的外壁呈较为美观的红黄相间颜色。(The invention relates to the technical field of cake production and processing, in particular to a low-sugar low-fat cake formula and a processing technology thereof, wherein the cake formula comprises main materials and auxiliary materials, the main materials comprise 80-100 parts by weight of low-gluten flour, 30-40 parts by weight of eggs, 5-10 parts by weight of baking powder, 10-25 parts by weight of milk powder and 0.5-1 part by weight of edible oil, the auxiliary materials comprise 10-20 parts by weight of white sugar and 20-30 parts by weight of sweet potatoes, and the balance is water, and the cake formula has the beneficial effects that: the proportion of white sugar is reduced when the cake is made, and the sugar content of the cake is reduced while the sweet taste of the outer wall of the cake is kept by the syrup spraying mode, so that the nutrient elements of the cake are further enhanced by being matched with the mixing of sweet potatoes, and the taste of the cake is improved; reach the purpose of degrease through the mode that milk was cooked, and then reduce the fat content of cake, be applicable to three high crowds' edible, and through drenching syrup at the outer wall to the outer wall of cake is the alternate colour of comparatively pleasing to the eye reddish yellow after baking.)

1. The formula of the low-sugar low-fat cake is characterized in that: the formula of the cake comprises main materials and auxiliary materials, wherein the main materials comprise 80-100 parts by weight of low-gluten flour, 30-40 parts by weight of eggs, 5-10 parts by weight of baking powder, 10-25 parts by weight of milk powder and 0.5-1 part by weight of edible oil, the auxiliary materials comprise 10-20 parts by weight of white sugar and 20-30 parts by weight of sweet potatoes, and the balance is water.

2. The processing technology of the low-sugar low-fat cake as claimed in claim 1, is characterized in that: the processing technology comprises the following steps:

s1: prefabricating ingredients, namely, mixing the milk powder in the main material according to the proportion of 1: 10, adding water to dissolve, boiling in a pot, removing upper oil skin and fat, adding water to white sugar in the auxiliary materials, boiling with slow fire to obtain purplish red syrup, adding water to sweet potato in the auxiliary materials, stirring, crushing to obtain pasty sweet potato paste,

s2: processing auxiliary materials, namely adding part of the syrup melted at high temperature into the sweet potato paste, fully and uniformly stirring to obtain red-yellow mixed paste, dividing the edible oil into A, B parts, adding the other part of the syrup into the edible oil A, and standing the edible oil B for later use;

s3: processing the main materials, namely separating egg white and yolk in the main materials, stirring and foaming the egg white at a high speed, baking powder to be foamed, stirring and placing low-gluten flour into the fat-free milk prepared in the step one to obtain uniformly mixed batter, and blending the beaten egg white into the stirred yolk liquid to obtain the yolk paste;

s4: mixing the raw materials, namely sequentially adding the mixed mud obtained in the step one and the yolk paste obtained in the step two into the mixed batter obtained in the step two, and fully and uniformly stirring the materials in a unidirectional mode to obtain fluid cake paste;

s5: pouring a mould, namely heating the cake mould and coating a layer of edible oil B, pouring the cake paste obtained in the three steps into the mould, and dripping 3-5 drops of edible oil A with syrup on the cake paste last time after pouring;

s6: and (5) baking the finished product, namely putting the poured mould into an oven, baking for 20-30 minutes, and packaging the finished product after baking.

3. The process of making a reduced sugar, reduced fat cake as claimed in claim 2, wherein: in the first step, the ratio of the white sugar to the water is 2: 1, stirring the sweet potato in a crusher with the rotation speed of 20rps for 20 minutes in the step one, and stirring at a high speed and slowly adding the syrup when the sweet potato paste is mixed with the syrup in the step one.

4. The processing technology of the low-sugar low-fat cake as claimed in claim 2, wherein the processing technology comprises the following steps: in the third step, the baking powder is added for three times in the process of baking the egg white, the baking volume expansion of the egg white is preferably 3-4 times, the egg yolk is stirred along a single direction, and the egg white foam after baking is mixed with the egg yolk liquid which is stirred smoothly, so that defoaming is avoided.

5. The processing technology of the low-sugar low-fat cake as claimed in claim 2, wherein the processing technology comprises the following steps: and in the third step, adding the low-gluten flour after the fat-removed milk is cooled stably, slowly stirring the fat-removed milk in a stirrer along the bottom of the container in the cooling process, adding the low-gluten flour when the fat-removed milk is cooled to room temperature, and slowly adding the low-gluten flour and continuously stirring.

6. The formula and the processing technology of the cake with low sugar and low fat according to claim 2 are characterized in that: the preheating temperature of the cake mould in the fifth step is 50-60 ℃, and the baking temperature of the mould in the oven in the sixth step is 120-150 ℃.

7. The processing technology of the low-sugar low-fat cake as claimed in claim 2 is characterized in that: the edible oil B is uniformly filled on the inner wall of the cake mould, the edible oil A is poured on the upper end face of the cake paste, and the edible oil A is slowly and uniformly stirred at the upper end of the cake paste.

8. The processing technology of the low-sugar low-fat cake as claimed in claim 1, is characterized in that: and the low-gluten flour and the baking powder are sieved and filtered for multiple times through a 120-mesh sieve.

Technical Field

The invention relates to the technical field of cake production and processing, in particular to a low-sugar low-fat cake formula and a processing technology thereof.

Background

With the improvement of the life quality, the cake is more and more popular due to good taste and rich nutrition, but the cake is high in nutrition quality and is not suitable for specific people.

Most cakes in the existing market are sugar-free or high-sugar-content varieties, for people with high blood fat and high sugar in the cakes are harmful to people with high blood fat and high blood sugar in the cakes, in the production process of the existing cakes, the sugar-free cakes can cause the taste of the cakes to be reduced, and the sugar content is too high to be beneficial to the health of the people with high blood fat and high blood sugar in the cakes.

Therefore, the formula and the processing technology of the low-sugar low-fat cake are provided, and the problem of glycolipid control in cake making is solved.

Disclosure of Invention

The invention aims to provide a low-sugar low-fat cake formula and a processing technology thereof, and aims to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme:

the formula of the low-sugar low-fat cake comprises main materials and auxiliary materials, wherein the main materials comprise 80-100 parts by weight of low-gluten flour, 30-40 parts by weight of eggs, 5-10 parts by weight of baking powder, 10-25 parts by weight of milk powder and 0.5-1 part by weight of edible oil, the auxiliary materials comprise 10-20 parts by weight of white sugar, 20-30 parts by weight of sweet potatoes, and the balance of water.

A processing technology of a low-sugar low-fat cake comprises the following steps:

s1: prefabricating ingredients, namely, mixing the milk powder in the main material according to the proportion of 1: 10, adding water to dissolve, boiling in a pot, removing upper oil skin and fat, adding water to white sugar in the auxiliary materials, boiling with slow fire to obtain purplish red syrup, adding water to sweet potato in the auxiliary materials, stirring, crushing to obtain pasty sweet potato paste,

s2: processing auxiliary materials, namely adding part of the syrup melted at high temperature into the sweet potato paste, fully and uniformly stirring to obtain red-yellow mixed paste, dividing the edible oil into A, B parts, adding the other part of the syrup into the edible oil A, and standing the edible oil B for later use;

s3: processing the main materials, namely separating egg white and yolk in the main materials, stirring and foaming the egg white at a high speed, baking powder to be foamed, stirring and placing low-gluten flour into the fat-free milk prepared in the step one to obtain uniformly mixed batter, and blending the beaten egg white into the stirred yolk liquid to obtain the yolk paste;

s4: mixing the raw materials, namely sequentially adding the mixed mud obtained in the step one and the yolk paste obtained in the step two into the mixed batter obtained in the step two, and fully and uniformly stirring the materials in a unidirectional mode to obtain fluid cake paste;

s5: pouring a mould, namely heating the cake mould and coating a layer of edible oil B, pouring the cake paste obtained in the three steps into the mould, and dripping 3-5 drops of edible oil A with syrup on the cake paste last time after pouring;

s6: and (5) baking the finished product, namely putting the poured mould into an oven, baking for 20-30 minutes, and packaging the finished product after baking.

Preferably, in the first step, the ratio of white sugar to water when the white sugar is boiled into the paste is 2: 1, stirring the sweet potato in a crusher with the rotation speed of 20rps for 20 minutes in the step one, and stirring at a high speed and slowly adding the syrup when the sweet potato paste is mixed with the syrup in the step one.

Preferably, in the third step, the baking powder is added in three times during the egg white foaming process, the egg white foaming volume expansion is preferably 3-4 times, the egg yolk is stirred along a single direction, and the egg white foam after foaming is mixed with the egg yolk liquid which is stirred smoothly along the single direction, so that defoaming is avoided.

Preferably, in the third step, the low-gluten flour is added after the fat-removed milk is cooled stably, the fat-removed milk is placed in a stirrer in the cooling process and is slowly stirred along the bottom of the container, the low-gluten flour is added when the fat-removed milk is cooled to room temperature, and the low-gluten flour is slowly added and is continuously stirred.

Preferably, the preheating temperature of the cake mold in the fifth step is 50-60 ℃, and the baking temperature of the mold in the oven in the sixth step is 120-150 ℃.

Preferably, the edible oil B is uniformly filled on the inner wall of the cake mould, the edible oil A is poured on the upper end surface of the cake paste, and the edible oil A is slowly and uniformly stirred at the upper end of the cake paste.

Preferably, the low-gluten flour and the baking powder are both sieved and filtered for multiple times through a 120-mesh sieve.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the sweet potato cake, the proportion of white sugar is reduced during cake making, and the sugar content of the cake is reduced while the sweet taste of the outer wall of the cake is kept by the syrup spraying mode, so that the nutrient elements of the cake are further enhanced by matching with the sweet potato, and the taste of the cake is improved;

2. the purpose of removing fat is achieved by cooking milk, so that the fat content of the cake is reduced, the cake is suitable for people with high blood pressure, high blood sugar and high blood sugar, and the outer wall of the baked cake is in a more attractive red-yellow alternate color by spraying syrup on the outer wall.

Drawings

FIG. 1 is a flow chart of the system of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.

Referring to fig. 1, the present invention provides a technical solution:

example 1: the formula of the cake comprises main materials and auxiliary materials, wherein the main materials comprise 80 parts by weight of low-gluten flour, 30 parts by weight of eggs, 5 parts by weight of baking powder, 10 parts by weight of milk powder and 0.5 part by weight of edible oil, the auxiliary materials comprise 10 parts by weight of white sugar and 20 parts by weight of sweet potatoes, and the balance is water.

A processing technology of a low-sugar low-fat cake comprises the following steps:

s1: prefabricating ingredients, namely, mixing the milk powder in the main material according to the proportion of 1: 10, adding water to dissolve, boiling in a pot, removing upper oil skin and fat, adding water to white sugar in the auxiliary materials, boiling with slow fire to obtain purplish red syrup, adding water to sweet potato in the auxiliary materials, stirring, crushing to obtain pasty sweet potato paste,

s2: processing auxiliary materials, namely adding part of the syrup melted at high temperature into the sweet potato paste, fully and uniformly stirring to obtain red-yellow mixed paste, dividing the edible oil into A, B parts, adding the other part of the syrup into the edible oil A, and standing the edible oil B for later use;

s3: processing the main materials, namely separating egg white and yolk in the main materials, stirring and foaming the egg white at a high speed, baking powder to be foamed, stirring and placing low-gluten flour into the fat-free milk prepared in the step one to obtain uniformly mixed batter, and blending the beaten egg white into the stirred yolk liquid to obtain the yolk paste;

s4: mixing the raw materials, namely sequentially adding the mixed mud obtained in the step one and the yolk paste obtained in the step two into the mixed batter obtained in the step two, and fully and uniformly stirring the materials in a unidirectional mode to obtain fluid cake paste;

s5: pouring a mould, namely heating the cake mould and coating a layer of edible oil B, pouring the cake paste obtained in the three steps into the mould, and dripping 3-5 drops of edible oil A with syrup on the cake paste last time after pouring;

s6: and (5) baking the finished product, namely putting the poured mould into an oven, baking for 20-30 minutes, and packaging the finished product after baking.

Wherein: in the first step, the ratio of the white sugar to the water is 2: 1, stirring the sweet potato in a crusher with the rotating speed of 20rps for 20 minutes in the step one, and stirring at a high speed and slowly adding syrup when the sweet potato paste is mixed with the syrup in the step one; in the third step, the baking powder is added for three times in the process of baking the egg white, the baking volume expansion of the egg white is preferably 3-4 times, the egg yolk is stirred along a single direction, and the egg white foam after baking is mixed with the egg yolk liquid which is stirred finely and smoothly, so that defoaming is avoided; adding low-gluten flour after the defatted milk is cooled stably, slowly stirring the defatted milk in a stirrer along the bottom of a container in the cooling process, adding the low-gluten flour when the defatted milk is cooled to room temperature, and slowly adding and continuously stirring the low-gluten flour; the preheating temperature of the cake mould in the step five is 50-60 ℃, and the baking temperature of the mould in the oven in the step six is 120-150 ℃; the edible oil B is uniformly filled and coated on the inner wall of the cake mould, the edible oil A is poured on the upper end surface of the cake paste, and the edible oil A is slowly and uniformly stirred at the upper end of the cake paste; the weak flour and the baking powder are screened and filtered for many times by a 120-mesh screen.

Example 2: the formula of the cake comprises main materials and auxiliary materials, wherein the main materials comprise 100 parts by weight of low-gluten flour, 35 parts by weight of eggs, 8 parts by weight of baking powder, 15 parts by weight of milk powder and 0.75 part by weight of edible oil, the auxiliary materials comprise 15 parts by weight of white sugar and 25 parts by weight of sweet potatoes, and the balance is water.

A processing technology of a low-sugar low-fat cake comprises the following steps:

s1: prefabricating ingredients, namely, mixing the milk powder in the main material according to the proportion of 1: 10, adding water to dissolve, boiling in a pot, removing upper oil skin and fat, adding water to white sugar in the auxiliary materials, boiling with slow fire to obtain purplish red syrup, adding water to sweet potato in the auxiliary materials, stirring, crushing to obtain pasty sweet potato paste,

s2: processing auxiliary materials, namely adding part of the syrup melted at high temperature into the sweet potato paste, fully and uniformly stirring to obtain red-yellow mixed paste, dividing the edible oil into A, B parts, adding the other part of the syrup into the edible oil A, and standing the edible oil B for later use;

s3: processing the main materials, namely separating egg white and yolk in the main materials, stirring and foaming the egg white at a high speed, baking powder to be foamed, stirring and placing low-gluten flour into the fat-free milk prepared in the step one to obtain uniformly mixed batter, and blending the beaten egg white into the stirred yolk liquid to obtain the yolk paste;

s4: mixing the raw materials, namely sequentially adding the mixed mud obtained in the step one and the yolk paste obtained in the step two into the mixed batter obtained in the step two, and fully and uniformly stirring the materials in a unidirectional mode to obtain fluid cake paste;

s5: pouring a mould, namely heating the cake mould and coating a layer of edible oil B, pouring the cake paste obtained in the three steps into the mould, and dripping 3-5 drops of edible oil A with syrup on the cake paste last time after pouring;

s6: and (5) baking the finished product, namely putting the poured mould into an oven, baking for 20-30 minutes, and packaging the finished product after baking.

Wherein: in the first step, the ratio of the white sugar to the water is 2: 1, stirring the sweet potato in a crusher with the rotating speed of 20rps for 20 minutes in the step one, and stirring at a high speed and slowly adding syrup when the sweet potato paste is mixed with the syrup in the step one; in the third step, the baking powder is added for three times in the process of baking the egg white, the baking volume expansion of the egg white is preferably 3-4 times, the egg yolk is stirred along a single direction, and the egg white foam after baking is mixed with the egg yolk liquid which is stirred finely and smoothly, so that defoaming is avoided; adding low-gluten flour after the defatted milk is cooled stably, slowly stirring the defatted milk in a stirrer along the bottom of a container in the cooling process, adding the low-gluten flour when the defatted milk is cooled to room temperature, and slowly adding and continuously stirring the low-gluten flour; the preheating temperature of the cake mould in the step five is 50-60 ℃, and the baking temperature of the mould in the oven in the step six is 120-150 ℃; the edible oil B is uniformly filled and coated on the inner wall of the cake mould, the edible oil A is poured on the upper end surface of the cake paste, and the edible oil A is slowly and uniformly stirred at the upper end of the cake paste; sieving and filtering the low-gluten flour and the baking powder for multiple times by a 120-mesh sieve

Example 3: the formula of the cake comprises main materials and auxiliary materials, wherein the main materials comprise 90 parts by weight of low-gluten flour, 40 parts by weight of eggs, 10 parts by weight of baking powder, 25 parts by weight of milk powder and 1 part by weight of edible oil, the auxiliary materials comprise 20 parts by weight of white sugar and 30 parts by weight of sweet potatoes, and the balance is water.

A processing technology of a low-sugar low-fat cake comprises the following steps:

s1: prefabricating ingredients, namely, mixing the milk powder in the main material according to the proportion of 1: 10, adding water to dissolve, boiling in a pot, removing upper oil skin and fat, adding water to white sugar in the auxiliary materials, boiling with slow fire to obtain purplish red syrup, adding water to sweet potato in the auxiliary materials, stirring, crushing to obtain pasty sweet potato paste,

s2: processing auxiliary materials, namely adding part of the syrup melted at high temperature into the sweet potato paste, fully and uniformly stirring to obtain red-yellow mixed paste, dividing the edible oil into A, B parts, adding the other part of the syrup into the edible oil A, and standing the edible oil B for later use;

s3: processing the main materials, namely separating egg white and yolk in the main materials, stirring and foaming the egg white at a high speed, baking powder to be foamed, stirring and placing low-gluten flour into the fat-free milk prepared in the step one to obtain uniformly mixed batter, and blending the beaten egg white into the stirred yolk liquid to obtain the yolk paste;

s4: mixing the raw materials, namely sequentially adding the mixed mud obtained in the step one and the yolk paste obtained in the step two into the mixed batter obtained in the step two, and fully and uniformly stirring the materials in a unidirectional mode to obtain fluid cake paste;

s5: pouring a mould, namely heating the cake mould and coating a layer of edible oil B, pouring the cake paste obtained in the three steps into the mould, and dripping 3-5 drops of edible oil A with syrup on the cake paste last time after pouring;

s6: and (5) baking the finished product, namely putting the poured mould into an oven, baking for 20-30 minutes, and packaging the finished product after baking.

Wherein: in the first step, the ratio of the white sugar to the water is 2: 1, stirring the sweet potato in a crusher with the rotating speed of 20rps for 20 minutes in the step one, and stirring at a high speed and slowly adding syrup when the sweet potato paste is mixed with the syrup in the step one; in the third step, the baking powder is added for three times in the process of baking the egg white, the baking volume expansion of the egg white is preferably 3-4 times, the egg yolk is stirred along a single direction, and the egg white foam after baking is mixed with the egg yolk liquid which is stirred finely and smoothly, so that defoaming is avoided; adding low-gluten flour after the defatted milk is cooled stably, slowly stirring the defatted milk in a stirrer along the bottom of a container in the cooling process, adding the low-gluten flour when the defatted milk is cooled to room temperature, and slowly adding and continuously stirring the low-gluten flour; the preheating temperature of the cake mould in the step five is 50-60 ℃, and the baking temperature of the mould in the oven in the step six is 120-150 ℃; the edible oil B is uniformly filled and coated on the inner wall of the cake mould, the edible oil A is poured on the upper end surface of the cake paste, and the edible oil A is slowly and uniformly stirred at the upper end of the cake paste; the weak flour and the baking powder are screened and filtered for many times by a 120-mesh screen.

Control group: no white sugar was added in the above procedure.

And (4) conclusion: in conclusion of the three groups of cakes in the baking production places of the embodiment and the control group, the outer wall of the cake in the embodiment 1 is light in color, yellowish white and light in sweet taste; the outer wall of the cake produced in the example 2 is red-yellow, and the sweet taste is proper; the cake produced in example 3 was deep in color, purplish red in color and bitter in taste; the cake produced in the control group had yellow outer wall and was odorless.

In conclusion, the sugar content is proper in the embodiment 2, the produced cake is good in appearance and taste, the sugar content of the cake is reduced while the sweet taste of the outer wall of the cake is kept by the syrup spraying mode, the nutrient elements of the cake are further enhanced by the sweet potato mixing mode, the taste of the cake is improved, the purpose of removing fat is achieved by the milk cooking mode, the fat content of the cake is further reduced, and the sweet potato cake is suitable for people with high blood pressure, high blood sugar and high blood sugar.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.