Low sucrose content pie

A pie and sucrose technology, applied in the field of pies, can solve the problem that the sweetness of honey is not as good as honey, and achieve the effects of easy storage, rich nutrition, and good taste

Active Publication Date: 2013-04-10
广西摩氏食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sweetness of honey is not as sweet as sucrose. If honey...

Method used

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Embodiment

[0020] The optimal ratio of the low sucrose pie of the present invention is 20% of wheat flour, 10% of maltose, 10% of pork stuffing, 9% of peanut oil, 6% of Chinese yam powder, 10% of peanut kernels, 4% of sesame kernels, and 6% of fresh eggs 1-3% of honey-made fruit ingredients, 3% of garlic, 1-3% of mangosteen fruit juice, 3% of baking soda and 3.5% of spicy seasoning, and the percentages are weight ratios.

[0021] The production method is as follows:

[0022] (1) Knead face. Wheat flour, peanut oil, fresh eggs, baking soda and 1-2% Luo Han Guo fruit juice are mixed and kneaded to form a dough, which is processed into a dough.

[0023] (2) Make the stuffing. The stuffing is prepared by fully mixing pork stuffing, peanut kernels, sesame seeds, yam powder, maltose, honeyd fruit ingredients, 1-2% monk fruit juice, garlic and spicy seasoning.

[0024] (3) Forming. The filling is wrapped in the crust, formed into a pie, and baked into shape.

[0025] Wherein, the method fo...

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Abstract

The invention discloses a low sucrose content pie which comprises 10-20% of wheat flour, 5-10% of malt sugar, 5-10% of minced pork, 9-12% of peanut oil, 6-10% of Chinese yam powder, 0-10% of peanut kernel, 0-4% of sesame kernel, 6-10% of fresh hen egg, 1-5% of fruit preparation processed with honey, 0-3% of garlic, 1-5% of Momordica grosvenori juice, 1-3% of baking soda and 0-3.5% of aromatic seasoning according to weight percentage. The low sucrose content pie is prepared from Momordica grosvenori, shaddock and honey instead of white granulated sugar, the sweet taste is natural and pure, and the low sucrose content pie is suitable for all kinds of consumers and can particularly meet the requirements of those losing weight and the plump, the old people and diabetic patients for sweet food.

Description

technical field [0001] The invention relates to a food, in particular to a pie. Background technique [0002] The sweetener used in cakes and snacks currently on the market is white granulated sugar, that is, sucrose. Sucrose is the preferred sweetener in the food processing industry, but too much sucrose intake, like high salt and high fat intake, can lead to obesity, atherosclerosis, induce high blood pressure, high blood fat, diabetes, etc. And because sucrose is an acidic food, it will reduce the body's immunity, leading to susceptibility to colds, dental caries, ADHD, beriberi, osteoporosis and eye diseases, etc. Especially obese people, middle-aged and elderly people and diabetic patients need to control sucrose intake. Therefore, in this nutritional era where gourmet food and health coexist, these sucrose foods have been difficult to meet the needs of consumers, and people need sweet and healthy foods that do not contain sucrose or have low sucrose. [0003] In the...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D13/31A21D13/38
Inventor 黄德配
Owner 广西摩氏食品科技有限公司
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