CN115968924A - Sponge cake with high dietary fiber and low GI and making method thereof - Google Patents

Abstract

The invention discloses a high dietary fiber and low GI sponge cake and a making method thereof, belonging to the technical field of food preparation, wherein the high dietary fiber and low GI sponge cake is added with compound sugar substitutes in the preparation process, and the compound sugar substitutes comprise the following raw materials in parts by weight: 3-8 parts of resistant dextrin, 4-5 parts of inulin, 1-2 parts of arabinose, 1-2 parts of psicose, 1-2 parts of trehalose, 1-2 parts of xylitol and 0.02-0.04 part of stevioside. After the compound sugar substitute and the cane sugar are mixed according to a proper proportion, the compound sugar substitute is used for making sponge cakes, and the dual purposes of high dietary fiber and low GI can be achieved.

Description

A kind of high dietary fiber low GI sponge cake and preparation method thereof

Technical Field

The invention relates to the technical field of food preparation, in particular to a high-dietary-fiber and low-GI sponge cake and a preparation method thereof.

Background Art

In recent years, with the continuous improvement of living standards, people's dietary structure has gradually changed from the past low-fat, low-energy density and high-fiber diet to a high-fat, high-energy density and low-fiber diet. Studies have shown that long-term high-fat and low-carbohydrate intake can inhibit insulin secretion, reduce insulin sensitivity, and lead to diabetes. In addition, an unreasonable dietary structure can easily cause gastrointestinal diseases, such as difficulty in defecation. Although drug treatment for diabetes and difficulty in defecation has a certain effect, long-term drug treatment can easily cause a variety of adverse reactions and cause drug dependence, which seriously affects the health and quality of life of the user.

In order to control blood sugar more safely and reasonably and alleviate gastrointestinal problems, people began to start with the dietary structure. For example, Chinese patent 201010270316.4 discloses an optimized sugar substitute composition, which contains monk fruit extract (mogroside) and at least one erythritol. By controlling the composition ratio of mogroside V to erythritol between 50:50 and 0.1:99.9, the purpose of diluting the monk fruit extract is achieved, and a low glycemic index (GI) and low-calorie optimized sugar substitute composition is obtained. GI is the ratio of the blood sugar-raising effect of a specific food to the blood sugar-raising effect of a standard food (such as glucose). It is a tool to measure how carbohydrates affect blood sugar levels. The sugar substitute composition only solves the problem of reducing GI and calories, and cannot solve gastrointestinal problems.

Chinese patent 202010500829.3 discloses a functional sugar substitute for moistening the intestines, laxative and regulating intestinal flora, and its preparation method and application. The functional sugar substitute includes 35-75 parts of erythritol, 27-55 parts of inulin, 0.1-5 parts of stevioside, and 0.1-5 parts of mogroside by weight; the functional sugar substitute provided by it has the functions of moistening the intestines, laxative and regulating intestinal flora imbalance. However, the functional sugar substitute does not have the effect of lowering blood sugar.

Chinese patent 202110111671.5 discloses a compound functional sugar substitute and its application in bread. The compound functional sugar substitute provided includes 2-5 parts of inulin, 2-5 parts of maltitol, 2-5 parts of oligoxylose, and 1-4 parts of trehalose by weight, with a total of 8-12 parts; by replacing more than 60% of sucrose with compound functional sugars, the amount of sucrose used in bread making is greatly reduced, which can reduce the health problems that may be caused by sucrose intake, and at the same time improve the texture and flavor of bread, which has good health significance and practical application value. The compound functional sugar substitute simply improves the texture and flavor of bread, reduces the intake of sucrose, and cannot solve gastrointestinal problems.

Summary of the invention

The purpose of the present invention is to provide a high-dietary-fiber low-GI sponge cake and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art.

To achieve the above object, the present invention provides the following solutions:

A high-dietary-fiber, low-GI sponge cake is prepared by adding a compound sugar substitute, which comprises the following raw materials by weight: 3-8 parts of resistant dextrin, 4-5 parts of inulin, 1-2 parts of arabinose, 1-2 parts of allulose, 1-2 parts of trehalose, 1-2 parts of xylitol and 0.02-0.04 parts of steviol glycoside.

Beneficial effects: Arabinose has a blocking effect on the metabolic conversion of sucrose by affecting carbohydrate metabolism in the intestine, thereby controlling blood sugar. Specifically, arabinose can inhibit the hydrolysis of disaccharidases, thereby inhibiting the increase in blood sugar caused by the intake of sucrose. In addition, people with gastrointestinal problems can promote the growth of bifidobacteria in their intestines after consuming a certain amount of arabinose. In other words, arabinose also has the characteristics of a prebiotic product.

Allulose belongs to hexose and ketose, and has the characteristics of high sweetness, good solubility and low blood sugar response. It can inhibit the glucose concentration in plasma. Specifically, allulose can induce the expression of liver glucokinase, thereby improving liver glycogen synthesis. At the same time, allulose can also slow down the fibrosis of β-insulin cells. Its anti-diabetic effect is mainly achieved by maintaining blood sugar levels, reducing weight gain, controlling postprandial blood sugar, reducing inflammatory responses, and reducing glycated hemoglobin levels. In addition, allulose can also undergo Maillard reaction with food proteins, which can improve the flavor of food.

Xylitol does not require insulin to metabolize in the body, does not increase blood sugar levels, and can eliminate the three polydipsias (polydipsia, polyuria, and polyphagia) of diabetics, so it is a safe sweetener, nutritional supplement, and auxiliary treatment for diabetics. Trehalose has a certain moisturizing function and can improve the quality of prepared food.

Resistant dextrin is completely soluble in cold water. It is made from starch through a dextrinization process. In this process, the starch undergoes a certain degree of hydrolysis and then polymerizes to form glycosidic bonds that cannot be cut by enzymes in the digestive tract and are therefore indigestible. The starch is converted into fiber, giving it a low GI value, which has a significant effect on lowering blood sugar. It can also promote gastrointestinal motility and solve the problem of difficult defecation.

The characteristics of prebiotic products are: increase in beneficial bacteria or decrease in harmful bacteria, decrease in intestinal pH and changes in bacterial enzyme concentration. Resistant dextrin can increase beneficial bacteria in the digestive tract, lower colon pH and reduce potentially pathogenic bacteria through fermentation in the colon.

Inulin is a natural water-soluble dietary fiber that cannot be hydrolyzed and digested by gastric acid. After being ingested by the human body, inulin can promote the growth of probiotics in the stomach and intestines. It has the characteristics of not being absorbed by the human body but only by beneficial bacteria, so that it has a low GI value and will not increase blood sugar levels. At the same time, it also solves the problem of too few probiotics in the intestines; in addition, the fiber characteristics of inulin can also enhance gastrointestinal motility, improve gastrointestinal function, and relieve gastrointestinal diseases such as difficulty in defecation.

Furthermore, the compound sugar substitute includes the following raw materials in parts by weight: 3 parts of resistant dextrin, 5 parts of inulin, 1 part of arabinose, 1 part of allulose, 1 part of trehalose, 2 parts of xylitol and 0.02 parts of steviol glycoside.

The present invention also provides a method for preparing a composite sugar substitute, comprising the following steps:

Step 1, weighing resistant dextrin and inulin respectively, adding water to dissolve and then boiling, cooling, adding ethanol, standing, filtering, drying, crushing and sieving to obtain dietary fiber powder;

Step 2, respectively weighing the dietary fiber powder, arabinose and psicose described in step 1, dissolving them in water, mixing them evenly, ultrasonicating, spray drying, and ultrafine grinding to obtain a nano-sized particle intermediate;

Step 3: weigh the nano-sized particle intermediate described in step 2, mix it with trehalose, xylitol and steviol glycoside, dry granulate it, sieve it to remove dust, and obtain a compound sugar substitute.

Furthermore, in step 1, the total mass of the resistant dextrin and inulin, water and ethanol are used in a ratio of (7-13) g: (2-4) mL: (1-2) mL; the boiling temperature is 110-120°C, and the boiling time is 20-30 min; the mixture is cooled to below 75°C; the standing time is 2-5 h; the mixture is sieved through 100 mesh after crushing; the ultrasonic time in step 2 is 30-60 min; and the sieving mesh number in step 3 is 80 mesh.

The present invention also provides a method for making a low-GI sponge cake with dietary fiber, comprising the following steps: mixing a compound sugar substitute and sucrose, adding the mixture to beaten eggs, adding low-gluten flour, edible oil and skimmed milk after beating, stirring evenly to obtain cake liquid, baking the cake liquid after shaping, and packaging the cake liquid after cooling to obtain the low-GI sponge cake with dietary fiber.

Furthermore, the method for making the dietary fiber low GI sponge cake is characterized in that the mass ratio of the compound sugar substitute to sucrose is 1:2-4:1.

Beneficial effects: The sucrose content in the sponge cake is fixed at about 25%. By controlling the mass ratio of the compound sweetener and sucrose, the addition of the compound sweetener reduces the added amount of sucrose by 40%-80%, and at the same time, the proportion of dietary fiber in the total sugar is as high as 25-52%. The addition of dietary fiber can inhibit the increase of blood sugar, has the function of absorbing glucose and oil, promotes defecation, and improves the intestinal flora of the human body; in addition, the proportion of arabinose in the total sugar is 4-8%. Within this range, arabinose can block the metabolic conversion of sucrose, thereby playing a role in lowering blood sugar.

The present invention reasonably combines dietary fiber powder with arabinose and allulose, and assembles dietary fiber and sugar-controlling components in the compound sugar substitute into nanoparticle intermediates after an embedding treatment, thereby ensuring that after the compound sugar substitute enters the digestive system, the dietary fiber and the empty sugar components are evenly released and efficiently absorbed in the intestine.

The invention reasonably compounds resistant dextrin, inulin, arabinose, allulose, trehalose, xylitol and steviol glycoside, and different components in the obtained compound sugar substitute interact with each other to achieve the dual purposes of high dietary fiber and low GI.

DETAILED DESCRIPTION

The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below in conjunction with specific implementation methods.

The processes of spray drying and dry granulation in the embodiment of the present invention are conventional technical means in the art and are not the focus of the present invention, and are not described in detail here. It should be pointed out that the auxiliary ingredients added in the dry granulation do not affect the dietary fiber content and GI value in the sponge cake.

Example 1

The compound sugar substitute includes the following raw materials in parts by weight:

Resistant dextrin 3g, inulin 4g, arabinose 1g, allulose 1g, trehalose 1g, xylitol 1g and steviol glycoside 0.02g.

Preparation method of compound sugar substitute:

1) Take resistant dextrin and inulin respectively, add 2 mL of water to dissolve, boil to 110° C. for 25 min, cool to 60° C., add 1.5 mL of ethanol, stand for 4.5 h, filter, dry, grind, and pass through a 100-mesh sieve to obtain dietary fiber powder;

2) dissolving the dietary fiber powder, arabinose and psicose described in step 1 in water, mixing evenly, ultrasonicating for 40 minutes, spray drying, and ultrafine grinding to obtain a nano-sized particle intermediate;

3) Weigh the nano-sized particle intermediate described in step 2, mix it with trehalose, xylitol and steviol glycoside, dry granulate it, sieve it through 80 mesh, remove dust, and obtain a composite sugar substitute.

The above compound sugar substitute was mixed with 15 g of sucrose and used to prepare sponge cake.

How to make sponge cake:

1) Beat eggs: put 48g egg liquid into a mixing bucket and beat with a mixer;

2) Adding sugar: Add 11g of the above-mentioned compound sugar substitute and 15g of sucrose, and continue to beat in a blender until it turns white and becomes a thick foam;

3) Add flour: sift 20g of low-gluten flour through a sieve, pour it into a mixing bucket in several times, add 4g of cooking oil and 3g of skim milk, stir evenly, and you will get cake liquid;

4) Plate: Put the prepared cake batter into the baking pan and set it in shape;

5) Baking: Preheat the oven to 160°C (or 160°C for upper fire and 160°C for lower fire), bake for 40 minutes, take out the cake when it is fully cooked, cool it down and package it, and you will get a sponge cake with 40% less sugar.

Example 2

The compound sugar substitute includes the following raw materials in parts by weight:

Resistant dextrin 3g, inulin 5g, arabinose 1g, allulose 1g, trehalose 1g, xylitol 2g and steviol glycoside 0.02g.

Preparation method of compound sugar substitute:

1) Weigh resistant dextrin and inulin respectively, add 4 mL of water to dissolve, boil to 120° C. for 20 min, cool to 60° C., add 2 mL of ethanol, let stand for 2 h, filter, dry, grind, and pass through a 100-mesh sieve to obtain dietary fiber powder;

2) dissolving the dietary fiber powder, arabinose and psicose described in step 1 in water, mixing uniformly, ultrasonicating for 60 minutes, spray drying, and ultrafine grinding to obtain a nano-sized particle intermediate;

3) Weigh the nano-sized particle intermediate described in step 2, mix it with trehalose, xylitol and steviol glycoside, dry granulate it, sieve it through 80 mesh, remove dust, and obtain a composite sugar substitute.

The above compound sugar substitute was mixed with 12.5 g of sucrose and used to prepare sponge cake.

How to make sponge cake:

1) Beat eggs: put 48g egg liquid into a mixing bucket and beat with a mixer;

2) Adding sugar: Add 13g of the above-mentioned composite sugar substitute and 12.5g of sucrose, and continue to beat in a blender until it turns white and becomes a thick foam;

3) Add flour: sift 20g of low-gluten flour through a sieve, pour it into a mixing bucket in several times, add 4g of cooking oil and 3g of skim milk, stir evenly, and you will get cake liquid;

4) Plate: Put the prepared cake batter into the baking pan and set it in shape;

5) Baking: Preheat the oven to 160°C (or 160°C for upper fire and 160°C for lower fire), bake for 40 minutes, take out the cake when it is fully cooked, cool it down and package it, and you will get a sponge cake with 50% less sugar.

Example 3

The compound sugar substitute includes the following raw materials in parts by weight:

Resistant dextrin 6g, inulin 5g, arabinose 1g, allulose 1g, trehalose 1g, xylitol 1g and steviol glycoside 0.03g.

Preparation method of compound sugar substitute:

1) Weigh resistant dextrin and inulin respectively, add 2 mL of water to dissolve, boil to 115° C. for 30 min, cool to 60° C., add 1 mL of ethanol, let stand for 3.5 h, filter, dry, grind, and pass through a 100-mesh sieve to obtain dietary fiber powder;

2) dissolving the dietary fiber powder, arabinose and psicose described in step 1 in water, mixing evenly, ultrasonicating for 30 minutes, spray drying, and ultrafine grinding to obtain a nano-sized particle intermediate;

3) Weigh the nano-sized particle intermediate described in step 2, mix it with trehalose, xylitol and steviol glycoside, dry granulate it, sieve it through 80 mesh, remove dust, and obtain a composite sugar substitute.

The above compound sugar substitute was mixed with 10 g of sucrose and used to prepare sponge cake.

The method for making the sponge cake is the same as that of Example 2, except that 15 g of the above-mentioned composite sugar substitute and 10 g of sucrose are added.

Example 4

The compound sugar substitute includes the following raw materials in parts by weight:

Resistant dextrin 5g, inulin 5g, arabinose 2g, allulose 2g, trehalose 2g, xylitol 2g and steviol glycoside 0.03g.

Preparation method of compound sugar substitute:

1) Weigh resistant dextrin and inulin respectively, add 4 mL of water to dissolve, boil to 120° C. for 20 min, cool to 60° C., add 2 mL of ethanol, let stand for 2 h, filter, dry, grind, and pass through a 100-mesh sieve to obtain dietary fiber powder;

2) dissolving the dietary fiber powder, arabinose and psicose described in step 1 in water, mixing uniformly, ultrasonicating for 60 minutes, spray drying, and ultrafine grinding to obtain a nano-sized particle intermediate;

3) Weigh the nano-sized particle intermediate described in step 2, mix it with trehalose, xylitol and steviol glycoside, dry granulate it, sieve it through 80 mesh, remove dust, and obtain a composite sugar substitute.

The above compound sugar substitute was mixed with 7.5 g of sucrose and used to prepare sponge cake.

The preparation method of the sponge cake is the same as that of Example 2, except that 18 g of the above-mentioned composite sugar substitute and 7.5 g of sucrose are added.

Example 5

The compound sugar substitute includes the following raw materials in parts by weight:

Resistant dextrin 8g, inulin 5g, arabinose 2g, allulose 1g, trehalose 2g, xylitol 2g and steviol glycoside 0.04g.

Preparation method of compound sugar substitute:

1) Weigh resistant dextrin and inulin respectively, add 4 mL of water to dissolve, boil to 120° C. for 20 min, cool to 60° C., add 2 mL of ethanol, let stand for 2 h, filter, dry, grind, and pass through a 100-mesh sieve to obtain dietary fiber powder;

2) dissolving the dietary fiber powder, arabinose and psicose described in step 1 in water, mixing uniformly, ultrasonicating for 60 minutes, spray drying, and ultrafine grinding to obtain a nano-sized particle intermediate;

3) Weigh the nano-sized particle intermediate described in step 2, mix it with trehalose, xylitol and steviol glycoside, dry granulate it, sieve it through 80 mesh, remove dust, and obtain a composite sugar substitute.

The above compound sugar substitute was mixed with 5 g of sucrose and used to prepare sponge cake.

The preparation method of the sponge cake is the same as that of Example 2, except that 20 g of the above-mentioned composite sugar substitute and 5 g of sucrose are added.

Example 6

The compound sugar substitute includes the following raw materials in parts by weight:

Resistant dextrin 8g, inulin 5g, arabinose 2g, allulose 1g, trehalose 2g, xylitol 2g and steviol glycoside 0.04g.

Preparation method of compound sugar substitute:

1) Weigh resistant dextrin and inulin respectively, add 4 mL of water to dissolve, boil to 120° C. for 20 min, cool to 60° C., add 2 mL of ethanol, let stand for 2 h, filter, dry, grind, and pass through a 100-mesh sieve to obtain dietary fiber powder;

2) dissolving the dietary fiber powder, arabinose and psicose described in step 1 in water, mixing uniformly, ultrasonicating for 60 minutes, spray drying, and ultrafine grinding to obtain a nano-sized particle intermediate;

3) Weigh the nano-sized particle intermediate described in step 2, mix it with trehalose, xylitol and steviol glycoside, dry granulate it, sieve it through 80 mesh, remove dust, and obtain a composite sugar substitute.

The above compound sugar substitute was mixed with 5 g of sucrose and used to prepare sponge cake.

The preparation method of the sponge cake is the same as that of Example 2, except that 8.5 g of the above-mentioned composite sugar substitute and 16.5 g of sucrose are added.

Comparative Example 1

The same as Example 2, except that when preparing the sponge cake, only 25 g of sucrose was added, and no composite sugar substitute was added.

Comparative Examples 2-3

Same as Example 2, except that the mass ratio of the compound sugar substitute to sucrose is different, see Table 1 for details.

Table 1

Compound sugar substitute sucrose Comparative Example 2 8g 17g Comparative Example 3 21g 4g

Comparative Examples 4-7

A compound sugar substitute comprises the following raw materials in parts by weight, as shown in Table 2.

Table 2

The composite sugar substitutes in Comparative Examples 4-7 were respectively used to obtain sponge cakes using the sponge cake making method in Example 2.

Technical Effects

1. Sensory evaluation

Repeat implementation 2 and comparative examples 1-7 to obtain enough cakes and survey 100 people, of which 25% are in the 20-30 age group, 25% are in the 31-40 age group, 25% are in the 41-50 age group, and 25% are in the 51-60 age group. The sensory evaluation standards are shown in Table 3, and the sensory evaluation results are shown in Table 4.

Table 3 Sensory evaluation standards

Table 4 Sensory evaluation results

Color Taste shape Organizational Structure Total score Example 2 twenty four twenty two twenty three twenty three 92 Comparative Example 1 20 12 18 18 68 Comparative Example 2 twenty two 14 17 19 72 Comparative Example 3 15 15 16 20 66 Comparative Example 4 twenty three twenty one 20 20 84 Comparative Example 5 twenty two 12 twenty one twenty one 76 Comparative Example 6 twenty three 15 twenty two twenty two 82 Comparative Example 7 twenty two twenty one twenty two 20 85

2. GI (food glycemic index) determination

GI (food glycemic index) refers to the ratio of the blood sugar-raising effect of a certain food to the blood sugar-raising effect of a standard food (usually glucose), which represents how much blood sugar response a certain amount of food will cause in the human body. It usually reflects how much a food can cause the human body's blood sugar to rise. When the GI is below 55, the food can be considered a low GI food; when the GI is between 55 and 70, the food is a medium GI food; when the GI is above 70, the food is a high GI food.

The sponge cakes obtained in Example 2 and Comparative Examples 1-7 were tested for GI (food glycemic index).

Table 5

3. GL (food glycemic load) index determination

GL (food glycemic load) represents the impact of the actual amount of carbohydrate intake on blood sugar. When GL≥20, it is a high-load diet, indicating a greater impact on blood sugar; when GL is between 11-19, it is a medium-load diet, indicating a moderate impact on blood sugar; when GL≤10, it is a low-load diet, indicating a smaller impact on blood sugar.

The sponge cakes obtained in Example 2 and Comparative Examples 1-7 were tested for GL (food glycemic load) index, and the results are shown in Table 6.

Table 6

GL (Glycemic Load of Food) Example 2 8 Comparative Example 1 25 Comparative Example 2 15 Comparative Example 3 11 Comparative Example 4 12 Comparative Example 5 15 Comparative Example 6 18 Comparative Example 7 17

4. Test for relief of gastrointestinal problems

80 elderly people (60-75 years old) with defecation difficulties were tested and divided into 8 groups, each with 10 people. Each of them ate the sponge cakes prepared in Example 2 and Comparative Examples 1-7 for 3 consecutive days. The effective rate of relieving defecation difficulties was statistically analyzed. The results are shown in Table 7.

Table 7

It can be seen from the above technical effects that after sucrose and the compound sugar substitute provided by the present invention are mixed in a suitable proportion and used to make sponge cake, the obtained cake not only has a good taste, but also can achieve the dual purposes of high dietary fiber and low GI and low GL, which can not only alleviate the problem of difficult defecation, but also effectively control blood sugar.

The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims (9)

1. The sponge cake with high dietary fiber and low GI is characterized in that compound sugar substitute is added in the preparation process, and the compound sugar substitute comprises the following raw materials in parts by weight: 3-8 parts of resistant dextrin, 4-5 parts of inulin, 1-2 parts of arabinose, 1-2 parts of psicose, 1-2 parts of trehalose, 1-2 parts of xylitol and 0.02-0.04 part of stevioside.

2. The high dietary fiber and low GI sponge cake according to claim 2, wherein the compound sugar substitute comprises the following raw materials in parts by weight: 3 parts of resistant dextrin, 5 parts of inulin, 1 part of arabinose, 1 part of allulose, 1 part of trehalose, 2 parts of xylitol and 0.02 part of stevioside.

3. The high dietary fiber and low GI sponge cake according to any one of claims 1-2, wherein the method for preparing the compound sugar substitute comprises the following steps:

step 1, weighing resistant dextrin and inulin respectively, adding water to dissolve, boiling, cooling, adding ethanol, standing, filtering, drying, crushing and sieving to obtain dietary fiber powder;

step 2, respectively weighing the dietary fiber powder, arabinose and psicose in the step 1, dissolving in water, uniformly mixing, performing ultrasonic treatment, spray drying and superfine grinding to obtain a nano-scale particle intermediate;

and 3, weighing the nano-scale particle intermediate obtained in the step 2, mixing the nano-scale particle intermediate with trehalose, xylitol and stevioside, performing dry granulation, and sieving and removing dust to obtain the compound sugar substitute.

4. The high dietary fiber and low GI sponge cake according to claim 3, wherein the total mass of the resistant dextrin and inulin, the water and the ethanol used in step 1 are in a ratio of (7-13) g to (2-4) mL to (1-2) mL.

5. The high dietary fiber and low GI sponge cake according to claim 3, wherein the boiling temperature in step 1 is 110-120 ℃ and the boiling time is 20-30min;

cooling to below 75 ℃;

standing for 2-5h;

pulverizing, and sieving with 100 mesh sieve.

6. The high dietary fiber low GI sponge cake according to claim 3, wherein the sonication time in step 2 is 30-60min.

7. The high dietary fiber low GI sponge cake according to claim 3, wherein the mesh count in step 3 is 80 mesh.

8. A method of making a high dietary fiber low GI sponge cake according to any of claims 1-2 comprising the steps of: mixing the compound sugar substitute and the sucrose, adding the mixture into the beaten egg liquid, stirring the mixture, adding the low-gluten flour, the edible oil and the skim milk, uniformly stirring the mixture to obtain a cake liquid, shaping the cake liquid, baking the cake liquid, cooling and packaging the cake liquid to obtain the high-dietary-fiber low-GI sponge cake.

9. The method for making a high dietary fiber and low GI sponge cake as claimed in claim 8, wherein the mass ratio of the compound sugar substitute to sucrose is 1: 2-4: 1.