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A technology of maltitol and oil, which is applied in the field of snack foods, can solve the problems of difficult long-term storage, easy crystallization, high sweetness, etc., and achieve the effect of protecting teeth and reducing blood lipids
Inactive Publication Date: 2008-01-16
常州花而美食品有限公司
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Problems solved by technology
At present, a sucrose-free Sachima that appears on the market is obtained by simply replacing sucrose with some xylitol and sorbitol. This food has a distinct bitter taste and extremely poor taste, which is difficult for consumers to accept. And the energy value of the product is still high
Especially due to the use of xylitol, its disadvantages are high sweetness, high heat absorption and water absorption, and it is easy to crystallize, and it is not easy to store for a long time, resulting in a short shelf life of Sachima, which is not easy to store
Method used
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Effect test
Embodiment 1
[0017] Ingredients: 30kg of fresh eggs, 10kg of dietary fiber, 25kg of refined flour, 2kg of oil, 30kg of maltitol, 2kg of sodium alginate, and 1kg of essence.
[0018] Mix dietary fiber, maltitol, sodium alginate, and essence to make syrup for later use; stir beaten eggs and fine flour to form a dough and put it into an oven for fermentation, then cut it into noodles, fry, cool, and shape it with syrup Stir, take out the machine to shape, cut into pieces after cooling, and then cool and pack to get the finished product.
Embodiment 2
[0020] Ingredients: 36kg of fresh eggs, 8kg of dietary fiber, 24kg of refined flour, 1.5kg of oil, 28kg of maltitol, 2kg of sodium alginate, and 0.5kg of essence.
[0021] Mix dietary fiber, maltitol, sodium alginate, and essence to make syrup for later use; stir beaten eggs and fine flour to form a dough and put it into an oven for fermentation, then cut it into noodles, fry, cool, and shape it with syrup Stir, take out the machine to shape, cut into pieces after cooling, and then cool and pack to get the finished product.
Embodiment 3
[0023] Ingredients: 40 kg of fresh eggs, 9 kg of dietary fiber, 24 kg of refined flour, 1 kg of oil, 24 kg of maltitol, 1.5 kg of sodium alginate, and 0.5 kg of essence.
[0024] Mix dietary fiber, maltitol, sodium alginate, and essence to make syrup for later use; stir beaten eggs and fine flour to form a dough and put it into an oven for fermentation, then cut it into noodles, fry, cool, and shape it with syrup Stir, take out the machine to shape, cut into pieces after cooling, and then cool and pack to get the finished product.
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Abstract
The invention relates to a maltitol shaqima, and the weight compositions of the raw materials of the shaqima are as follows: fresh eggs of 30 percent to 40 percent, dietary fiber of 5 percent to 10 percent, refined flour of 18 percent to 25 percent, grease of 1 percent to 2 percent, maltitol of 21 percent to 30 percent, sodium alginate of 1 percent to 2 percent and flavor of 0.5 percent to 1 percent. The invention has the advantages that: the sweetness is low; and the long-term preservation is suitable; in addition, the invention can stabilize blood sugar and lower blood fat, furthermore, the utility model has low energy with sugar-free, and is particularly suitable for the people who suffer from the diabetes, obesity and high blood fat.
Description
technical field [0001] The invention relates to the field of snack foods, in particular to a sugar-free and low-energy maltitol sachima. Background technique [0002] Shaqima is a snack food suitable for all ages. It is made of eggs, flour, sugar and other raw materials. It is not only nutritious, but also crispy and fragrant. Most Sachima currently on the market contain 30-40% sucrose, which is a high-sugar food, which can easily lead to obesity, hyperlipidemia, coronary heart disease, arteriosclerosis, diabetes and other diseases. According to the experience of developed countries, the period when a country moves from poverty to prosperity is the peak period of obesity. my country is in such a period, and obesity and diabetes have gradually become serious diseases that seriously endanger health. At present, a sucrose-free Sachima that appears on the market is obtained by simply replacing sucrose with some xylitol and sorbitol. This food has a distinct bitter taste and ext...
Claims
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Application Information
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