CN1732784A - Healthy cake product - Google Patents
Healthy cake product Download PDFInfo
- Publication number
- CN1732784A CN1732784A CN 200510040792 CN200510040792A CN1732784A CN 1732784 A CN1732784 A CN 1732784A CN 200510040792 CN200510040792 CN 200510040792 CN 200510040792 A CN200510040792 A CN 200510040792A CN 1732784 A CN1732784 A CN 1732784A
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- Prior art keywords
- flour
- raw material
- wheat
- staple food
- food raw
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- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 235000013339 cereals Nutrition 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 abstract description 10
- 239000000843 powder Substances 0.000 abstract description 6
- 235000000346 sugar Nutrition 0.000 abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 5
- 235000008429 bread Nutrition 0.000 abstract description 5
- 235000015220 hamburgers Nutrition 0.000 abstract description 5
- 150000003839 salts Chemical class 0.000 abstract description 5
- 235000012970 cakes Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 244000075850 Avena orientalis Species 0.000 abstract 1
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000010358 acesulfame potassium Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 239000002893 slag Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000835 fiber Substances 0.000 description 11
- 235000012054 meals Nutrition 0.000 description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
- 239000008158 vegetable oil Substances 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 235000021152 breakfast Nutrition 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 235000004251 balanced diet Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 101100332641 Caenorhabditis elegans eat-4 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003163 gonadal steroid hormone Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a healthy cake product, wherein the raw materials include flour, coarse cereals, edible auxiliary materials and flavorings, wherein the coarse cereals include one of bean slag and sweet potato, and one of maize, whole wheat and Avena sativa. Based on the requirement, eggs, skimmed milk powder, yeast powder, plant oil, sugar, salt, biscuit, quelite, cakes, hamburger and bread can be charged.
Description
Technical field
The present invention relates to a kind of healthy cake product of miscellaneous cereal-containing, comprise the cake food of patterns such as biscuit, cake, hamburger, bread.
Background technology
As everyone knows, carbohydrate, protein, fat, vitamin, mineral matter and dietary cellulosic are the indispensable nutritional labelings of human body, in the meals, scientific and reasonable collocation of various nutritional labelings and breakfast, lunch and dinner nutritive proportion reasonable distribution are (by morning 30%, in 40%, evening 30%) be the essential condition of health of keeping fit.Yet, people often are difficult to rationally control meals, particularly along with the raising of China's rapid economy development and living standards of the people, higher fatty acid in the meals, high protein Excessive Intake, and breakfast insufficiency of intake, the bad meals custom of dinner Excessive Intake, fat is deposited in vivo, only eat flour and rice in addition, abandon coarse food grain and cause Soluble Fiber to lack, thereby hypertension, hyperglycaemia, high fat of blood, high-cholesterol disease crowd and overweight people's ratio rises appreciably.People open to cheat and recognize the importance of coarse food grain to health in recent years, attempt in meals, to replenish the absorption of coarse food grain, but regrettably coarse food grain food in the market is the boiling product as corn steamed bun, black rice steamed bun etc., cooling after-contraction hardening, need hot digestion again, not only edible inconvenient, and taste is not good, thereby be difficult to be subjected to consumer's parent to look at.
The purpose of this invention is to provide a kind of instant, good to eat healthy cake product, it makes flour and rice and coarse cereals reasonably combined, satisfies the demand of human body to the useful nutritional labeling of Soluble Fiber and other necessity, guarantees diet balance.
This healthy cake product is to be the staple food raw material by flour, coarse cereals, adds edible adjuvant and flavoring baking and forms, and said coarse cereals comprise a kind of in a kind of and corn in bean dregs and the Ipomoea batatas, complete three kinds of components of Wheat, swallow Wheat.
Said auxiliary material refers to make the used dusty yeast of traditional cake dessert, dietary alkali, food wet goods, and said flavoring comprises sugar, salt, edible natural spices etc.
Also contain egg and/or degreasing skimmed milk power in the above-mentioned healthy cake product raw material.
The addition of above-mentioned bean dregs or Ipomoea batatas is 10～40% of a flour weight.Bean dregs are meant the bright bean dregs after the system soya-bean milk, if use dried bean dregs, then calculate by bright bean dregs water content.
The addition of corn, full Wheat flour or swallow Wheat is respectively 20～60%, 80～150% or 80～180% of flour weight.
5～25% the amount that above-mentioned egg is pressed staple food raw material gross weight adds.
5～20% the amount that described skimmed milk power is pressed staple food raw material gross weight adds, and as replacing with fresh milk, its consumption can be calculated amplification in view of the above.
This cake adopts flour and rice flour and bean dregs, Ipomoea batatas, corn, coarse cereals such as Wheat flour, swallow Wheat are the staple food raw material entirely, wherein all be rich in high in soluble fiber among corn, full Wheat flour (full Wheat flour is made up of little Wheat bran, swallow Wheat bran, corn bran), the swallow Wheat, thereby guarantee the absorption of Soluble Fiber.Soluble Fiber can reduce postprandial blood sugar and generate, and delays gastric emptying rate, delays that starch digest in small intestine and the absorption of glucose, and the sugared dung disease of two types is had certain control action; Bean dregs and five cereals are amino acid contained complementation, and the adding of bean dregs can improve the content of high-quality protein, and for example corn and bean dregs complementation can make protein content be increased to more than 12% from 8%; In addition, bean dregs contain natural female sex hormone isoflavones, and Woman climacteric is had certain function of health care, and man, woman's health of heart are also had certain benefit.Ipomoea batatas contains abundant vitamin, mineral matter and carrotene, has the cancer-resisting substance that suppresses growth of cancer cells, and its contained VC and VE are at high temperature survivable, and the potassium element that is rich in has the effect of angiocardiopathies such as hypertension of preventing and apoplexy.Skimmed milk power can replenish the deficiency of calcium, and egg has additional nutrients, and improves mellowness.The present invention can be according to the needs of all kinds of crowds to balanced diet, with above composition rational proportion, and be equipped with the suitably flavored material, adopt the traditional handicraft baking to become patterns such as the small cake of various tastes or cupcake, hamburger, bread, product is crisp and soft, and mouthfeel is good, can as steamed bun, not shrink hardening after cold, edible easily and be convenient to breakfast, lunch and dinner and measure distribution on demand, reach diet balance.
The specific embodiment
Embodiment 1
Take by weighing corn flour 80 grams, bright bean dregs 60 grams, flour 240 grams, 1 in egg, proper amount of sugar and vegetable oil, one little spoon of yeast powder, one little spoon of champignon, mixing is made 36 biscuits.
Oiling on the baking tray is put into biscuit on the baking tray, goes into baking box, regulates 150 ℃ of nowels, and 200 ℃ of top boxs toasted about 15 minutes, and it is slightly brown that the surface is, and takes out corn roundlet biscuit.
Each roundlet biscuit of this example contains Soluble Fiber 0.5 gram, coarse cereals: flour=1: 1.7,12 of balanced diet amount every days.
Embodiment 2
Take by weighing corn flour 320 gram, bean dregs 240 grams, flour 240 grams, skimmed milk power 180 grams are squeezed into 5 in egg, add an amount of vegetable oil, salt and yeast powder, make 7 * 7 centimetres 28 of cake bases, go into baking box and are baked into the coarse food grain cupcake.
Each 1.7 gram of each cake Soluble Fiber content of this example, coarse cereals: flour=1: 1, eat 4 every day and can satisfy Soluble Fiber.
Embodiment 3
Take by weighing full Wheat flour 640 grams, bean dregs or Ipomoea batatas 120 grams, flour 640 grams, skimmed milk power 180 grams add an amount of vegetable oil, and sugar or salt are made 50 of hamburger bases of 5 centimetres of diameters, go into baking box and are baked into little hamburger of coarse food grain (being bun).
Each cake coarse cereals: flour=1.2: 1, each 1.6 gram of Soluble Fiber content can satisfy the Soluble Fiber intake at 4 of every days.
Embodiment 4
Take by weighing swallow Wheat powder 360 grams, bean dregs 80 grams, flour 240 grams are squeezed into 2 in egg, add an amount of vegetable oil and brown sugar, white sugar, salt one little spoon, Chinese cassia tree one little spoon, yeast powder is an amount of, make 48 biscuits, go into baking box and be baked into swallow Wheat roundlet biscuit, go into baking box baking 10～12 minutes, make swallow Wheat biscuit.
The coarse cereals of each biscuit: flour=2: 1, contain Soluble Fiber 1 gram, eat 6～8 every day.
Embodiment 5
Take by weighing full Wheat flour 520 grams, Ipomoea batatas 120 grams, flour 480 grams, skimmed milk power 90 grams add an amount of vegetable oil, make the bread base, go into and are cut into 40 after baking box is baked into bread.
Coarse cereals: flour=1: 1, every unilateral Soluble Fiber 1.5 grams that comprise are eaten 4～5 every day.
Claims (6)
1. healthy cake product is characterized in that with flour, coarse cereals be the staple food raw material, adds edible adjuvant and flavoring baking and forms, and said coarse cereals comprise a kind of in a kind of and corn in bean dregs and the Ipomoea batatas, complete three kinds of components of Wheat, swallow Wheat.
2. healthy cake product according to claim 1, the addition that it is characterized in that bean dregs or Ipomoea batatas are 10～40% of flour weights.
3. healthy cake product according to claim 1 is characterized in that the addition of corn, full Wheat flour, swallow Wheat is respectively 20～60%, 80～150%, 80～180% of flour weight.
4. according to claim 1 or 2 or 3 described healthy cake products, it is characterized in that adding egg by 5～25% of staple food raw material gross weight.
5. according to claim 1 or 2 or 3 described healthy cake products, it is characterized in that adding skimmed milk power by 5～20% of staple food raw material gross weight.
6. according to claim 1 or 2 or 3 described healthy cake products, it is characterized in that adding egg, press 5～20% of staple food raw material gross weight and add skimmed milk power by 5～25% of staple food raw material gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510040792 CN1732784A (en) | 2005-06-27 | 2005-06-27 | Healthy cake product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510040792 CN1732784A (en) | 2005-06-27 | 2005-06-27 | Healthy cake product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1732784A true CN1732784A (en) | 2006-02-15 |
Family
ID=36075566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510040792 Pending CN1732784A (en) | 2005-06-27 | 2005-06-27 | Healthy cake product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1732784A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223961B (en) * | 2008-01-30 | 2011-05-04 | 王殷郊 | Cake formulation and producing method thereof |
| CN102038019A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Cake-sandwiched coarse cereals bread and preparation method thereof |
| CN102771542A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Egg yam crisp and preparation method thereof |
| CN103125565A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Beef biscuit |
| CN103371212A (en) * | 2013-06-24 | 2013-10-30 | 梁伟 | Bean dreg biscuits |
| CN104585676A (en) * | 2015-01-07 | 2015-05-06 | 赵云田 | Preparation process of baked sweet potato flavor food |
| CN104757058A (en) * | 2015-03-17 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | Aging-resisting and wrinkle-removing soybean cake |
| CN104957225A (en) * | 2015-06-26 | 2015-10-07 | 天津科技大学 | High fiber corn cake and preparation method thereof |
| CN112335712A (en) * | 2020-09-24 | 2021-02-09 | 福建省金龙船食品有限责任公司 | Cold-processed pastry and making method thereof |
-
2005
- 2005-06-27 CN CN 200510040792 patent/CN1732784A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223961B (en) * | 2008-01-30 | 2011-05-04 | 王殷郊 | Cake formulation and producing method thereof |
| CN102038019A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Cake-sandwiched coarse cereals bread and preparation method thereof |
| CN102038019B (en) * | 2010-09-10 | 2012-12-12 | 安徽燕之坊食品有限公司 | Cake-sandwiched coarse cereals bread and preparation method thereof |
| CN102771542A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Egg yam crisp and preparation method thereof |
| CN102771542B (en) * | 2012-08-13 | 2014-09-03 | 成都派立食品有限公司 | Egg yam crisp and preparation method thereof |
| CN103125565A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Beef biscuit |
| CN103371212A (en) * | 2013-06-24 | 2013-10-30 | 梁伟 | Bean dreg biscuits |
| CN104585676A (en) * | 2015-01-07 | 2015-05-06 | 赵云田 | Preparation process of baked sweet potato flavor food |
| CN104757058A (en) * | 2015-03-17 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | Aging-resisting and wrinkle-removing soybean cake |
| CN104957225A (en) * | 2015-06-26 | 2015-10-07 | 天津科技大学 | High fiber corn cake and preparation method thereof |
| CN112335712A (en) * | 2020-09-24 | 2021-02-09 | 福建省金龙船食品有限责任公司 | Cold-processed pastry and making method thereof |
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