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Heavy oil pudding and method for producing the same

A technology of pudding and heavy oil, which is applied in food preparation, application, food science, etc., can solve the problems of diabetic patients suffering, diabetic complications, and inability to eat at will, and achieve the goal of promoting a small amount of secretion, prolonging the shelf life, and not raising blood sugar levels Effect

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

[0017] Ingredients: 200 parts of sugar-free improver, 12 parts of cake oil, 650 parts of eggs, 200 parts of liquid xylitol, 600 parts of low-gluten flour, 15 parts of baking powder, 15 parts of custard powder, and 450 parts of liquid oil. The liquid edible oil is composed of 15 parts of pastry, 12 parts of high-grade butter and 8 parts of anhydrous pastry.

[0018] Production method: slowly mix the sweetener and liquid edible oil evenly, add eggs and liquid xylitol and beat at medium speed, add sifted flour, baking powder, and custard powder and stir at medium speed, slowly add liquid edible oil, squeeze Put it into a paper cup and put it in the oven, control the upper heat to 150°C, lower the heat to 140°C, bake for 20 minutes, take it out of the oven, and lightly oil it.

Embodiment 2

[0020] 200 parts of sugar-free improver, 12 parts of cake oil, 600 parts of eggs, 210 parts of liquid xylitol, 400 parts of low-gluten flour, 15 parts of baking powder, 12 parts of custard powder, and 450 parts of liquid oil. The liquid edible oil is composed of 20 parts of pastry, 10 parts of high-grade butter and 10 parts of anhydrous pastry.

[0021] Production method: slowly mix the sweetener and liquid edible oil evenly, add eggs and liquid xylitol and beat at medium speed, add sifted flour, baking powder, and custard powder and stir at medium speed, slowly add liquid edible oil, squeeze Put it into a paper cup and put it in the oven, control the upper heat to 150°C, lower the heat to 140°C, bake for 10 minutes, take it out of the oven, and lightly oil it.

Embodiment 3

[0023] Ingredients: 100 parts of sugar-free improver, 10 parts of cake oil, 450 parts of eggs, 200 parts of liquid xylitol, 500 parts of low-gluten flour, 15 parts of baking powder, 10 parts of custard powder, and 400 parts of liquid edible oil. The liquid edible oil is composed of 8 parts of pastry, 9 parts of high-grade butter and 10 parts of anhydrous pastry.

[0024] Production Method

[0025] Slowly mix the sweetener and liquid edible oil evenly, add eggs and liquid xylitol and beat at medium speed, add sifted flour, baking powder, and custard powder and stir at medium speed, slowly add liquid edible oil, and squeeze into a paper cup Put it into the oven, control the upper heat to 150°C, lower the heat to 140°C, bake for 15 minutes, take it out of the oven, and lightly oil it.

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PUM

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Abstract

The invention relates to a high-ratio pudding and preparation method thereof, which is characterized in being made from the following materials of the weight parts of: sugar-free modifying agent 50-200 parts, cake oil 5-20 parts, egg 150-700 parts, liquid xylitol 200-400 parts, cake flour 200-800 parts, baking powder 10-30 parts, custard powder 10-30 parts and liquid edible oil 200-700 parts. The high-ratio pudding of the present invention has a crisp and soft mouth feel, is made from the main material of sugar-free modifying agent, consequently, will not increase blood sugar, and is more suitable for diabetes patients.

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 pineapple peel 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 to r...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L1/307A23L9/10
Inventor 宋富智
Owner 天津金世制药有限公司
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