Sucrose-free mung bean cake and preparation method thereof

A technology of no sucrose and mung bean cake, applied in the field of food, can solve the problem of diabetes patients being unable to eat, and achieve the effect of rich nutrition and good taste

Inactive Publication Date: 2009-12-23
冯洪新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mung bean cake has always been one of the foods that people like to eat. Because it is cool in nature and sweet in taste, it has the effect of clearing heat and detoxifying, quenching thirst and relieving heat, and has an excellent taste. It is favored by all kinds of people. Mung bean and sugar are the main raw materials, so mung bean cake contains a lot of sugar, so many diabetics cannot eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A sucrose-free mung bean cake is prepared from the following raw materials in proportions by weight: 250 parts by weight of mung bean powder, 90 parts by weight of malt extract powder, 120 parts by weight of xylitol or maltitol, and 40 parts by weight of water.

[0009] Prepare as follows:

[0010] 1. Raw material inspection and screening: According to the ratio of the above raw materials, the impurities in the mung bean raw materials are removed with a sieve and manually, put into the cleaning water, and the mung bean is cleaned after fully stirring and rinsing.

[0011] 2. Cooking and drying: Put the cleaned mung beans into boiling water at 100°C for cooking, take out the water after cooking, and put them in the drying field to dry.

[0012] 3. Peeling and milling: the dried mung beans are peeled by a peeler, and then milled by a mill after peeling.

[0013] 4. Steaming and crushing of malt extract powder: the malt extract powder is steamed in a steamer and then crus...

Embodiment 2

[0021] A sucrose-free mung bean cake is prepared from the following raw materials in proportions by weight: 200 parts by weight of mung bean powder, 100 parts by weight of malt extract powder, 100 parts by weight of xylitol or maltitol, and 50 parts by weight of water. Preparation method is the same as embodiment 1.

Embodiment 3

[0023] A sucrose-free mung bean cake is prepared from the following raw materials in proportions by weight: 300 parts by weight of mung bean powder, 80 parts by weight of malt extract powder, 150 parts by weight of xylitol or maltitol, and 30 parts by weight of water. Preparation method is the same as embodiment 1.

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PUM

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Abstract

The invention relates to a sucrose-free mung bean cake and a preparation method thereof. The cake is prepared from the following raw materials in portion by weight: 200 to 300 portions of mung bean flour, 80 to 100 portions of malt extract powder, 100 to 150 portions of xylitol or maltitol, and 30 to 50 portions of water. The cake has the advantages of no sucrose, good taste, rich nutrition and applicability to diabetic patients or people prohibited from eating or eating too much sugar.

Description

technical field [0001] The invention relates to the field of food, in particular to a sucrose-free mung bean cake and a preparation method thereof. Background technique [0002] Mung bean cake has always been one of the foods that people like to eat. Because it is cool in nature and sweet in taste, it has the effect of clearing heat and detoxifying, quenching thirst and relieving heat, and has an excellent taste. It is favored by all kinds of people. With mung beans and sugar as the main raw materials, there is a large amount of sugar in the mung bean cake, which makes many diabetics unable to eat. [0003] If maltitol or xylitol is used to replace the position of sugar to prepare mung bean cake, many diabetics can taste the unique characteristic flavor of mung bean cake in a healthy way. Contents of the invention [0004] The technical problem to be solved by the present invention is to overcome the deficiencies of the above-mentioned prior art, and to provide a sucrose-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/307A23L11/00A23L33/20
Inventor 冯洪新
Owner 冯洪新
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