Sucrose-free pastry for diabetics and preparation method thereof

Abstract

The invention relates to a food, in particular relating to a pastry and a preparation method thereof. The pastry comprises the following components in parts by weight: 100 parts of wheat flour, 10-60 parts of vegetable oil, 2-8 parts of sucrose-free whipped cream and 10-80 parts of sucrose-free sweet modifier, wherein the sucrose-free whipped cream comprises the following components in percentageby weight: 18-35% of maltodextrin, 10-40% of whole milk powder, 10-15% of vegetable oil, 3-6% of sodium caseinate, 5-10% of sodium stearoyl lactate, 3-10% of silicon dioxide, 8-12% of glycerin monostearate, 2-6% of guar gum and 3-10% of edible flavorant; and the sucrose-free sweet modifier comprises the following components in percentage by weight: 30-60% of sorbitol, 5-12% of maltodextrin, 8-50%of xylitol, 3-10% of maltitol, 2-5% of disodium hydrogen phosphate, 0.6-0.8% of sucrose fatty acid ester, 0.6-0.8% of glycerin monostearate, 1.5-3.5% of acesulfame potassium, 6-12% of sucralose, 0.05-0.08% of aspartame and 2.8-4.6% of xanthan gum. The pastry is favorable for the diabetics to use and has a good mouthfeel.

Description

Sucrose-free pastry for diabetics and preparation method thereof technical field The invention relates to a food, in particular to a cake and a preparation method thereof. Background technique With the improvement of health awareness, the daily dietary structure of the people is also quietly changing, and nutritional concepts such as low-sugar, low-fat and organic ecology have gradually been accepted by people. The range of sugar-free foods that were defined as "diabetic foods" in the past is gradually expanding. Consumers' demand for sugar-free baked goods is increasing. At present, there are fewer sugar-free baked goods for consumers to choose from, and there are few designs and varieties, making it inconvenient to purchase. From a medical point of view, sugar-free foods are sucrose-free foods. Sugar in medicine is also called carbohydrate, which is a general term for monosaccharides, disaccharides and polysaccharides. Glucose and fructose are monosaccharides, sucr...

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