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...

AI Technical Summary

Problems solved by technology

CN200710060321.0 discloses a sugar-free white-skin cake and its preparation method, which includes water skin, oil core and filling, wherein the water skin contains 20-100 parts of sugar-free improving agent, and the sugar-free improving agent is made of xylose Alcohol, sorbitol and maltitol are composed of three ingredients. However, more ingredients such as butter and pastry are added to the pastry, which still contains some sucrose, and the taste is not good, which still needs to be improved

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