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Xylitol konjak cake food

A technology of xylitol and konjac, applied in the field of pastry food, can solve the problems such as the pastry cannot meet the demand, and achieve the effects of many varieties, low calorie and good taste

Inactive Publication Date: 2009-08-26
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the accelerated pace of people's life and the increasing number of people with high blood pressure, high blood fat, and high blood sugar, the market demand has changed, and traditional pastries can no longer meet the needs of the modern public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Get 20 parts of xylitol (polysaccharide alcohol), 40 parts of flour, 0.1 part of konjac flour, 0.01 part of vegetable oil and 10 parts of water;

[0031] Concrete preparation process route is as follows:

[0032] Raw and auxiliary materials→pretreatment (konjac flour is treated with 80 times warm water 30 minutes in advance)→mixing→dough preparation→dough conveying→forming→baking→cooling→finished product→finishing→packaging→warehousing→sales.

[0033] Suitable for making biscuits, peach crisps, and cookies.

Embodiment 2

[0035] Take 40 parts of xylitol, 30 parts of flour, 1 part of konjac flour, 20 parts of eggs, 1 part of vegetable oil and 20 parts of water;

[0036] Suitable for making cakes, egg rolls, and egg yolk pies.

[0037] Concrete preparation process route is with embodiment 1.

Embodiment 3

[0039] Take 30 parts of xylitol, 50 parts of mung bean powder, 0.6 part of konjac powder, 0.8 part of vegetable oil and 15 parts of water;

[0040] Suitable for making xylitol mung bean cake.

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PUM

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Abstract

The invention relates to Xylitol konjak cake food. The formulation of the food comprises: 20 to 40 portions of xylitol (multielement alditol), 20 to 80 portions of flour or sticky rice powder or mung bean power, 0.1 to 1 portion of konjak powder, 0.01 to 0.1 portion of vegetable oil, and 10 to 20 portions of water. The food has wide variety, including flake pudding, yolk pie, omelet, cake, mung bean cake, rice cookie, biscuit, walnut cake and cookie; the food which uses the xylitol (multielement alditol) instead of sucrose as a sweeting agent has the advantages of low heat and good taste; and the food is added with the konjak with certain proportion to help the 'three-high' people with hypertension, hyperlipemia and hyperglycaemia achieve the aim of long-term health care by use of the characteristics of the konjak self.

Description

technical field [0001] The present invention relates to a kind of pastry food. Background technique [0002] Pastry is an ancient food with a long history. The main raw materials of pastries include flour, glutinous rice flour, sugar and other auxiliary materials. Pastries taste good, are easy to carry, are suitable for storage, and have high calories. There are many types of pastries, including puff pastry, filling, deep-fried, baked, steamed...etc. With the accelerated pace of people's life and the increasing number of people with high blood pressure, high blood fat, and high blood sugar, the market demand has changed, and traditional pastries can no longer meet the needs of the modern public. Contents of the invention [0003] In order to adapt to changes in market demand and meet the pastry needs of the three-high crowd, the present invention aims to provide a xylitol konjac pastry food suitable for the three-high crowd. [0004] The technical solution that realizes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/00A21D13/04A21D2/36A23L1/29A23L1/307A23L33/00A23L33/20
Inventor 方明
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