Sugar-free spicy curry bread and method for producing the same

A technology of spicy coffee and bread, applied in food preparation, baking, baked food, etc., can solve the problems of diabetic patients suffering, inability to eat at will, diabetes complications, etc., and achieve the effect of prolonging the shelf life, flattening the bottom and loosening the tissue

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

[0022] Raw material composition: (1) Skin: 150 parts of eggs, 10 parts of sugar-free improver, 200 parts of medium gluten powder, 2 parts of baking powder, 2 parts of yeast, 2 parts of mashed potato, 10 parts of bread flour; (2) Filling: 100 parts of chicken, 1 onion, 2 parts of garlic, 10 parts of miscellaneous beans, 5 parts of milk powder, 5 parts of marinated chicken seasoning, 0.1 part of pepper, 1 part of corn flour, 1 part of spicy cooking material, liquid 20 parts of edible oil.

[0023] 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.

[0024] Production method: First, dissolve the yeast and warm water, pour into the skin ingredients, mix well, knead into a dough, and store for 15 minutes; marinate the chicken cubes with the stuffing for 10 minutes, and dice the onion. ...

Embodiment 2

[0026] (1) Skin: 900 parts of eggs, 50 parts of sugar-free improver, 800 parts of medium gluten powder, 10 parts of baking powder, 10 parts of yeast, 10 parts of mashed potato, 100 parts of bread flour; (2) Filling: 300 parts of chicken , 2 onions, 5 parts of garlic, 200 parts of miscellaneous beans, 10 parts of milk powder, 10 parts of marinated chicken seasoning, 1 part of pepper, 10 parts of corn flour, 10 parts of spicy cooking material, 100 parts of liquid cooking oil share.

[0027] 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.

[0028] Production method: First, dissolve the yeast and warm water, pour into the skin ingredients, mix well, knead into a dough, and store for 15 minutes; marinate the chicken cubes with the stuffing for 10 minutes, and dice the onion. Heat ...

Embodiment 3

[0030] Raw material composition: (1) Skin: 800 parts of eggs, 50 parts of sugar-free improver, 600 parts of medium gluten powder, 5 parts of baking powder, 5 parts of yeast, 5 parts of mashed potatoes, 50 parts of bread flour; (2) Filling: 300 parts of chicken, 2 onions, 5 parts of garlic, 100 parts of miscellaneous beans, 8 parts of milk powder, 8 parts of marinated chicken seasoning, 0.5 parts of pepper, 5 parts of corn flour, 5 parts of spicy cooking material, liquid 80 parts of edible oil.

[0031] 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.

[0032] Production Method

[0033] First, dissolve the yeast and warm water, pour it into the skin ingredients, mix well, knead it into a dough, and store it for 15 minutes; marinate the chicken cubes with the stuffing for 10 minut...

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PUM

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Abstract

The invention relates to a sugar-free spicy curry bread, characterized by comprising the materials with the weight percent: (1) outer skin: eggs 150-900 parts, sugar-free modifier 10-50 parts, middle wheat gluten 200-800 parts, baking powder 2-10 parts, barm 2-10 parts, mashed potatoes 2-10 parts, bread powder 10-100 parts; (2) filling: chicken 100-300 parts, onion bulb 1-2, garlic meat 2-5 parts, mixed bean 10-200 parts, milk sachet 5-10 parts, preserved chicken sauce 5-10 parts, pepper 0.1-1 parts, millet power 1-10 parts, spicy cooking materials 1-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free spicy curry bread is mellow in taste, delicious in flavor, fragrant and soft in mouth feel, particularly for the breakfast of 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 spicy curry bread 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 t...

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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