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Wrapper of low GI (glycemic index) moon cake and preparation method of wrapper

A low blood sugar, moon cake technology, applied in the direction of dough processing, baking, baked food, etc., can solve the problems of rising glycemic index, moon cakes, and affecting the health of diabetic patients, so as to achieve a slow rise in blood sugar, good plasticity effect

Inactive Publication Date: 2013-03-13
XIAOJIAN TECH DALIAN
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because of the high content of ingredients such as flour, sugar, and edible oil in the ingredients of moon cakes, the glycemic index of patients with diabetes will increase rapidly after eating, which will affect the health of patients with diabetes, and make the patients with diabetes far away from moon cakes.

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0009] Stir 50 parts of maltitol and 25 parts of water until uniform, add 15 parts of vegetable oil, continue to stir until there is no oil, pour the evenly stirred liquid into the dough mixer, add 170 parts of buckwheat flour, 20 parts of bread flour, and 10 parts of cocoa powder Continue to stir for 30 minutes until the dough is even. Take out the evenly stirred dough and let it stand for 170 minutes before dividing, kneading, filling and other operations to make mooncakes.

[0010] The production process of the present invention enables the dough to form a uniform and smooth dough with good plasticity; the glycemic index of ordinary moon cakes is about 95, and the glycemic index of moon cakes with low glycemic index is about 30 lower than that of normal moon cakes. It rises slowly and has a feeling of satiety. It is a good food for diabetics and obese patients.

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Abstract

The invention discloses a wrapper of a low GI (glycemic index) moon cake, which belongs to the technical field of food processing. The wrapper of the low GI moon cake, which is disclosed by the invention, comprises the following components in proportion: 160 to 170 parts of buckwheat, 15 to 20 parts of bread flour, 8 to 10 parts of cocoa powder, 60 to 70 parts of maltitol, 10 to 20 parts of vegetable oil and 20 to 30 parts of water. Through the adoption of a production process disclosed by the invention, raw flour can be formed into a uniform and smooth dough with excellent plasticity; compared with the GI of a common moon cake, the GI of the low GI moon cake is reduced by about 30 percent; after the low GI moon cake is eaten, blood sugar of a human body is risen slowly and a user has satiety; and the low GI moon cake is edible high-quality goods for diabetics and obese patients.

Description

technical field [0001] The invention relates to a low-glycemic index moon cake dough, which belongs to the technical field of food processing. Background technique [0002] Mooncake is the representative and symbol of the Mid-Autumn Festival. It is also a must-have delicacy on every table during the Mid-Autumn Festival, and it is also a good gift. However, due to the high content of ingredients such as flour, sugar, and edible oil in the ingredients of moon cakes, the glycemic index of patients with diabetes increases rapidly after eating, thereby affecting the health of patients with diabetes and making them stay away from moon cakes. [0003] Clinical medicine shows that the glycemic index is a physiological parameter of food, an index to measure the postprandial blood sugar response caused by food, an index to reflect the degree of blood sugar increase caused by a food, and the blood glucose change caused by food digestion and absorption. true reflection. The lower the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/18A21D2/36
Inventor 刘昊湦
Owner XIAOJIAN TECH DALIAN
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