Sugar-free cream egg roll and method for producing the same

A cream and egg technology, used in food preparation, baking, baked goods, etc., can solve the problems of diabetic patients suffering, diabetic complications, and inability to eat at will, and achieve the effect of extending the shelf life, loose tissue, and flat bottom.

Inactive Publication Date: 2009-06-24
天津金世制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people often eat sugary pastries, and the subsequent health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people.
Especially after diabetic patients eat sugary cakes, it is easy to cause blood sugar to rise, which will cause diabetic complications in the long run, causing pain to diabetic patients
Therefore, sugary foods, pastries, and beverages cannot be eaten at will by diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Raw material composition: 800 parts of eggs, 200 parts of sugar-free improver, 320 parts of low-gluten flour, 8 parts of baking powder, 8 parts of milk flavor powder, 30 parts of cake oil, 6 parts of milk flavor, 80 parts of liquid edible oil, 1000 parts of butter .

[0022] The sugar-free improving agent is composed of 20 parts of xylitol, 10 parts of sorbitol and 4 parts of sucrose fatty acid ester. The liquid edible oil is composed of 20 parts of pastry, 10 parts of high-grade butter and 3 parts of anhydrous pastry.

[0023] Production Method

[0024] (1) Pour eggs and sugar-free improver into the container and stir until completely melted, then stir quickly for 2 minutes until uniform;

[0025] (2) Pour the sifted low-gluten flour, baking powder, and milk powder into the container, and stir for 2 minutes at a medium speed; add to (1), stir well, then add the milk powder, and stir for 5 minutes at a slow speed ;

[0026] (3) Pour the cake oil into the cake and st...

Embodiment 2

[0030] 800 parts of eggs, 100 parts of sugar-free improver, 200 parts of low-gluten flour, 10 parts of baking powder, 5 parts of milk flavor powder, 10 parts of cake oil, 2 parts of milk essence, 50 parts of liquid edible oil, and 800 parts of butter. The sugar-free improving agent is composed of 70 parts of xylitol, 30 parts of sorbitol and 10 parts of sucrose fatty acid ester. The liquid edible oil is composed of 70 parts of pastry, 30 parts of high-grade butter and 10 parts of anhydrous pastry.

[0031] Production Method

[0032] (1) Pour the eggs and sugar-free improver into the container and stir until completely melted, and stir quickly for 2-5 minutes until uniform;

[0033] (2) Pour the sifted low-gluten flour, baking powder, and milk powder into the container, and stir at a medium speed for 2-5 minutes; add to (1), stir well, then add the milk powder, and stir slowly 5 minutes;

[0034] (3) Pour the cake oil into the cake and stir it for 8 minutes until it is compl...

Embodiment 3

[0038] Raw material composition: 150 parts of eggs, 50 parts of sugar-free improver, 200 parts of low-gluten flour, 2 parts of baking powder, 2 parts of milk flavor powder, 10 parts of cake oil, 2 parts of milk flavor, 20 parts of liquid edible oil, 500 parts of butter . The sugar-free improving agent is composed of 50 parts of xylitol, 20 parts of sorbitol and 8 parts of sucrose fatty acid ester. The liquid edible oil is composed of 40 parts of pastry, 30 parts of high-grade butter and 5 parts of anhydrous pastry.

[0039] Production Method

[0040] (1) Pour eggs and sugar-free improver into the container and stir until completely melted, then stir quickly for 5 minutes until uniform;

[0041] (2) Pour the sifted low-gluten flour, baking powder, and milk powder into the container, and stir at a medium speed for 2-5 minutes; add to (1), stir well, then add the milk powder, and stir slowly 2-5 minutes;

[0042] (3) Pour the cake oil into the cake and stir it for 2-8 minutes...

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PUM

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Abstract

The invention relates to a sugar-free butter roll, characterized by comprising the materials with the weight percent: egg 150-900 parts, sugar-free modifier 50-200 parts, low gluten powder 200-800 parts, baking powder 2-10 parts, milk sachet 2-10 parts, cake oil 10-100 parts, milk essence 2-10 parts, liquid edible oil 20-100 parts, butter 500-2000 parts. The inventive butter roll is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main materials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

Description

technical field [0001] The invention belongs to the technical field of pastry food production, and relates to a production method of baked products, in particular to a sugar-free apricot round cake and a production method thereof. Background technique [0002] As a traditional flavor food in China, pastries are deeply loved by the public. In the long-standing Chinese food culture, pastries have always occupied a place, with the characteristics of various tastes and economical benefits. In recent years, with the continuous improvement of the quality of people's living standards, people's dietary structure is also undergoing continuous changes, and the number of people who prefer sweets is gradually increasing. However, people often eat sugary pastries, and health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people. Especially after diabetic patients eat sugary cakes, it is easy to cause blood sugar ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/307
Inventor 宋富智
Owner 天津金世制药有限公司
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