With the gradual increase in the prevalence of diabetes and obesity,more and more consumers prefer sugar free food.In view of the shortcomings of traditional walnut cake,such as high sugar,high oil,etc.,we will add pilose antler mushroom powder to walnut cake,use isomaltulose and L-arabinose to completely replace white granulated sugar,and develop sugar free pilose antler mushroom walnut cake.Based on sensory evaluation,the optimal formula for sugar free velvet antler mushroom walnut cake was determined through single factor and orthogonal experiments as follows:100％low gluten wheat flour,55％palm oil,38％isomaltulose and L-arabinose,12％eggs,6％velvet antler mushroom powder,2.4％ammonium bicarbonate,0.8％soy lecithin,0.6％sodium bicarbonate,and 0.1％glycerol monostearate.The sugar free velvet antler mushroom walnut cake produced with this formula has a crispy texture,moderate sweetness,obvious surface cracks,and a golden color,with a unique velvet antler mushroom flavor.At the same time,the sugar content is reduced to 0.22 g/100 g,making it a functional sugar free healthy food.
维普
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