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Cake component for diabetic patients

A technology for diabetics and cakes, applied in the fields of application, baked food, food science, etc., to achieve the effect of excellent taste

Inactive Publication Date: 2010-06-30
上海妮佳信息技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Ministry of Health also stipulates that general food can indicate the content of its nutritional ingredients, but its health function must not be advertised

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0028] Ingredients Example 1 Example 2 Example 3

[0029] Whole Wheat Flour 100 100 100

[0030] Whole silkworm powder 4 4.5 5

[0031] Silkworm chrysalis protein powder 10 9 8

[0032] Salt 1~2 1~2 1~2

[0033] Functional sweeteners 4~5 4~5 4~5

[0034] Baking powder appropriate amount appropriate amount

[0035] Milk powder 4~5 4~5 4~5

[0036] Silkworm Chrysalis Oil 5 6 7

[0037] Konjac flour 13 14.5 16

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PUM

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Abstract

The invention relates to a cake component for diabetic patients, which is dry powder. The dry powder comprises the following components by weight parts: 100 parts of whole wheat flour, 4-5 parts of silkworm powder, 8-10 parts of silkworm chrysalis protein powder, 1-2 parts of salt, 4-5 parts of functional sweetener, baking powder with proper amount, 4-5 parts of milk powder, 5-7 parts of silkworm chrysalis oil and 13-16 parts of konjak powder. The cake or bread with health-care functions is prepared by mixing the dry powder with water with proper amount. The cake component has the advantages that the cake or bread prepared by mixing adopted natural foodstuffs including the silkworm powder, the silkworm chrysalis oil, konjak powder and the silkworm chrysalis protein powder with pharmaceutical and health-care functions not only has excellent taste, but also has auxiliary therapeutic and health-care functions for diabetic patients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cake component suitable for diabetics and the use of the cake component. Background technique [0002] With the development of the food industry, pastries and candies developed to satisfy the desire of diabetic friends to eat sweets have brought a lot of joy and confidence to diabetics, but these foods are only without added sucrose, glucose or fructose. Such as dim sum, except for sucrose and maltose, other materials are not simplified. Take peach cake as an example. A piece of peach cake usually uses 25-30g of flour, 25g of sucrose, 30g of vegetable oil and an appropriate amount of baking powder. A piece of peach cake provides about 460 kcal of heat, at least 30 grams of fat, 44 grams of sugar, and 2 grams of protein. A piece of sugar-free peach cake provides 360 kcal of energy, 30 grams of fat, 19 grams of sugar, and 2 grams of protein. A piece of sugar...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D13/08A21D2/36
Inventor 张敏史娟
Owner 上海妮佳信息技术有限公司
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