阅读说明：本技术 一种基于乳化蒸汽技术的高蛋白零蔗糖桃酥配方 (High-protein sucrose-free walnut cake formula based on emulsification steam technology ) 是由 林抒洁 胡玥 张静薇 王晓平 邓雯 江子凡 于 2021-09-01 设计创作，主要内容包括：本发明提供了一种基于乳化蒸汽技术的高蛋白零蔗糖桃酥配方,由下列重量份的原料制成：牛奶100-150份、无糖改良剂120-150份、臭粉23-26份、无糖糖浆550-700份、鸡蛋50-100份、色拉油400-500份、1100-1300份面粉、黑芝麻50-70份,本发明制成的桃酥糖分含量低、脂肪含量低、蛋白含量高,有利于中老年人食用。(The invention provides a high-protein sucrose-free walnut cake formula based on an emulsifying steam technology, which is prepared from the following raw materials in parts by weight: 100-150 parts of milk, 120-150 parts of sugar-free modifier, 23-26 parts of stinky powder, 550-700 parts of sugar-free syrup, 50-100 parts of eggs, 500 parts of salad oil, 1300 parts of flour and 50-70 parts of black sesame.)

1. A high-protein zero-sucrose walnut cake formula based on an emulsification steam technology is characterized in that: the feed is prepared from the following raw materials in parts by weight: 100-150 parts of milk, 120-150 parts of sugar-free modifier, 23-26 parts of stinky powder, 550-700 parts of sugar-free syrup, 50-100 parts of eggs, 400-500 parts of salad oil, 1300 parts of flour and 50-70 parts of black sesame.

2. The high protein, zero sucrose walnut cake formulation based on the emulsified steam technology as claimed in claim 1 wherein: the feed is prepared from the following raw materials in parts by weight: 100 parts of milk, 130 parts of sugar-free modifying agent, 25 parts of stinky powder, 600 parts of sugar-free syrup, 75 parts of eggs, 440 parts of salad oil, 1200 parts of flour and 50-70 parts of black sesame.

3. The high protein, zero sucrose walnut cake formulation based on the emulsion steam technique of claim 1 or 2 wherein: also comprises 50-70 parts of walnut kernel particles.

Technical Field

The invention relates to the technical field of food, in particular to a high-protein zero-sucrose walnut cake formula based on an emulsifying steam technology.

Background

The walnut cake is a delicious traditional snack, the traditional method is that butter and fine granulated sugar are stirred or kneaded until the butter and the fine granulated sugar are loosened, the dough is fully and uniformly kneaded for standby use, a small piece of dough is kneaded and then flattened by hands, one side of the cake is stuck with black sesame, the prepared dough is sequentially put into a baking tray and slightly pressed by forks, the upper fire of the baking tray is set to be 180 degrees, the lower fire is set to be 130 degrees, the cake is baked until the cake is golden yellow, and then the cake can be taken out of the baking tray, but the cake is high in sugar content, high in fat content and low in protein content and is not beneficial to eating by middle-aged and elderly people.

Disclosure of Invention

Technical problem to be solved

The invention aims to provide a high-protein sucrose-free walnut cake formula based on an emulsifying steam technology, and the prepared walnut cake is low in sugar content, low in fat content and high in protein content and is beneficial to middle-aged and elderly people to eat. In order to achieve the purpose, the invention adopts the following technical scheme:

(II) technical scheme

A high-protein zero-sucrose walnut cake formula based on an emulsification steam technology is characterized in that: the feed is prepared from the following raw materials in parts by weight: 100-150 parts of milk, 120-150 parts of sugar-free modifier, 23-26 parts of stinky powder, 550-700 parts of sugar-free syrup, 50-100 parts of eggs, 400-500 parts of salad oil, 1300 parts of flour and 50-70 parts of black sesame.

Further, the feed additive is prepared from the following raw materials in parts by weight: 100 parts of milk, 130 parts of sugar-free modifying agent, 25 parts of stinky powder, 600 parts of sugar-free syrup, 75 parts of eggs, 440 parts of salad oil, 1200 parts of flour and 50-70 parts of black sesame.

Further, 50-70 parts of walnut kernel particles are also included.

(III) advantageous effects

Compared with the prior art, the walnut cake has obvious advantages and beneficial effects, and particularly, the walnut cake prepared by emulsifying the sugar-free syrup, the milk, the eggs and the salad oil into a whole and finally adhering flour is low in sugar content, low in fat content and high in protein content, so that the walnut cake is beneficial to middle-aged and elderly people to eat.

Detailed Description

The present invention will be further described with reference to the following examples, but the present invention is not limited to these examples, and any modifications within the scope of the present invention are within the scope of the present invention.

Example 1

The invention relates to a high-protein sucrose-free walnut cake formula based on an emulsifying steam technology, which is prepared from the following raw materials in parts by weight: 120 parts of milk, 130 parts of sugar-free modifying agent, 24 parts of stinky powder, 580 parts of sugar-free syrup, 60 parts of eggs, 430 parts of salad oil, 1100 parts of flour and 50 parts of black sesame.

The method comprises the following operation steps: adding 120 parts of milk, 130 parts of sugar-free modifying agent, 24 parts of stinky powder, 580 parts of sugar-free syrup and 60 parts of eggs into a stainless steel basin in sequence, uniformly stirring, then pouring 430 parts of salad oil until the oil is completely emulsified and dissolved, slowly pouring into 1100 parts of flour, uniformly kneading for later use, finally taking a small dough, kneading the dough into a round shape, flattening the dough by hand, sticking black sesame on one surface of a flour cake, and sequentially putting the prepared dough into a baking tray for baking.

Example 2

The invention relates to a high-protein sucrose-free walnut cake formula based on an emulsifying steam technology, which is prepared from the following raw materials in parts by weight: 100 parts of milk, 130 parts of sugar-free modifying agent, 25 parts of stinky powder, 600 parts of sugar-free syrup, 75 parts of eggs, 440 parts of salad oil, 1200 parts of flour and 60 parts of black sesame.

The method comprises the following operation steps: adding 100 parts of milk, 130 parts of sugar-free modifying agent, 25 parts of stinky powder, 600 parts of sugar-free syrup and 75 parts of eggs into a stainless steel basin in sequence, uniformly stirring, then pouring 440 parts of salad oil until the oil is completely emulsified and dissolved, slowly pouring into 1200 parts of flour, uniformly kneading for later use, finally taking a small dough, kneading the dough into a round shape, flattening the dough by hand, sticking black sesame on one surface of a flour cake, and sequentially putting the prepared dough into a baking tray for baking.

Example 3

The invention relates to a high-protein sucrose-free walnut cake formula based on an emulsifying steam technology, which is prepared from the following raw materials in parts by weight: 150 parts of milk, 120 parts of sugar-free modifier, 26 parts of stinky powder, 550 parts of sugar-free syrup, 100 parts of eggs, 410 parts of salad oil, 1300 parts of flour, 50-70 parts of black sesame and 55 parts of walnut kernel particles.

The method comprises the following operation steps: 150 parts of milk, 120 parts of sugar-free modifier, 26 parts of stinky powder, 550 parts of sugar-free syrup and 100 parts of eggs are sequentially added into a stainless steel basin and uniformly stirred, then 410 parts of salad oil is poured until the oil is completely emulsified and dissolved, then the mixture is slowly poured into 130 parts of flour for kneading, 55 parts of walnut kernel particles are continuously added until the mixture is uniformly kneaded for later use, finally, a small dough is taken for kneading and then is flattened by hands, one side of a flour cake is stuck with black sesame, and the prepared dough is sequentially placed into a baking tray for baking.

The walnut cake prepared by integrating the sugar-free syrup, the milk, the eggs and the salad oil and finally adhering the flour has low sugar content, low fat content and high protein content, and is beneficial to the middle-aged and the elderly to eat.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the technical scope of the present invention, so that any minor modifications, equivalent changes and modifications made to the above embodiment according to the technical spirit of the present invention are within the technical scope of the present invention.