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Sucrose-free pastry for diabetics and preparation method thereof

A sucrose- and diabetes-free technology, applied in applications, baked goods, food science, etc., can solve problems such as poor taste, and achieve the effect of being beneficial to use, good taste, and pain relief

Inactive Publication Date: 2012-12-19
HUZHOU ZHENYUANTONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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

Method used

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  • Sucrose-free pastry for diabetics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw materials (parts by weight): 100 parts of wheat flour, 10 parts of vegetable oil, 2 parts of sucrose-free non-dairy milk, 10 parts of sucrose-free sweet taste improver.

[0029] Among them, the components of sucrose-free non-dairy milk include maltodextrin 35wt%, whole milk powder 10wt%, vegetable oil 15wt%, sodium caseinate 3wt%, sodium stearoyl lactylate 10wt%, silicon dioxide 3wt%, monohard 12wt% fatty acid glyceride, 2wt% guar gum and 10wt% flavoring;

[0030] The components of the sucrose-free sweet taste improver include 30wt% sorbitol, 5wt% maltodextrin, 48.45wt% xylitol, 3wt% maltitol, 2wt% disodium hydrogen phosphate, 0.6wt% sucrose fatty acid ester, mono Glyceryl stearate 0.6wt%, acesulfame potassium 1.5wt%, sucralose 6wt%, aspartame 0.05wt% and xanthan gum 2.8wt%.

[0031] Preparation: add clear water to the sucrose-free sweet taste improver, heat and stir until it completely melts into a solution, then add wheat flour, vegetable oil and sucrose-free non...

Embodiment 2

[0033] Raw materials (parts by weight): 100 parts of wheat flour, 60 parts of vegetable oil, 8 parts of sucrose-free non-dairy milk, 80 parts of sucrose-free sweet taste improver.

[0034] Among them, the components of sucrose-free non-dairy milk include maltodextrin 18wt%, whole milk powder 30wt%, vegetable oil 10wt%, sodium caseinate 6wt%, sodium stearoyl lactylate 5wt%, silicon dioxide 10wt%, monohard Fatty acid glyceride 8wt%, guar gum 6wt% and flavoring 7wt%;

[0035] The components of the sucrose-free sweet taste improver include sorbitol 44.22wt%, maltodextrin 12wt%, xylitol 8wt%, maltitol 10wt%, disodium hydrogen phosphate 5wt%, sucrose fatty acid ester 0.8wt%, mono Glyceryl stearate 0.8wt%, acesulfame potassium 3.5wt%, sucralose 12wt%, aspartame 0.08wt% and xanthan gum 4.6wt%.

[0036] Preparation: add clear water to the sucrose-free sweet taste improver, heat and stir until it completely melts into a solution, then add wheat flour, vegetable oil and sucrose-free non...

Embodiment 3

[0038] Raw materials (parts by weight): 100 parts of wheat flour, 20 parts of vegetable oil, 3 parts of sucrose-free non-dairy milk, 20 parts of sucrose-free sweet taste improver.

[0039] Among them, the component distribution ratio of sugar-free non-dairy milk is: 25wt% of maltodextrin, 30wt% of whole milk powder, 12wt% of vegetable oil, 4wt% of sodium caseinate, 7wt% of sodium stearoyl lactylate, 5wt% of silicon dioxide, Glyceryl monostearate 9wt%, guar gum 3wt% and flavoring 5wt%;

[0040] The component distribution ratio of the sucrose-free sweet taste improver is: sorbitol 38wt%, maltodextrin 8wt%, xylitol 17.64wt%, maltitol 5wt%, disodium hydrogen phosphate 3wt%, sucrose fatty acid ester 0.65wt% , glyceryl monostearate 0.65wt%, acesulfame potassium 2wt%, sucralose 8wt%, aspartame 0.06wt% and xanthan gum 3wt%.

[0041] Preparation: add clear water to the sucrose-free sweet taste improver, heat and stir until it completely melts into a solution, then add wheat flour, veg...

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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

technical field [0001] The invention relates to a food, in particular to a cake and a preparation method thereof. Background technique [0002] 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 few sugar-free baked goods for consumers to choose from, and there are few designs and varieties, making it inconvenient to purchase. [0003] 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, sucrose, lactose, and maltose are disaccharides, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/24
Inventor 施荣华王兵陈柯
Owner HUZHOU ZHENYUANTONG FOOD
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