Low sucrose content pie

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...

AI Technical Summary

Problems solved by technology

However, the sweetness of honey is not as sweet as sucrose. If honey is used alone, it must be used in excess to achieve the desired sweetness.