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Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof

A technology of type 2 diabetes and its production method, which is applied in the field of food processing, can solve the problems of low viscosity, poor plasticity, and soft leather, and achieve the effect of simple adding process, convenient operation, and inhibition of blood sugar rise

Active Publication Date: 2015-07-08
天津桂发祥十八街麻花食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the technical problem that the sugar-free moon cake uses maltitol liquid to make the leather in the prior art, but its viscosity is low, resulting in soft leather and poor plasticity. Mooncake with stable texture in the process

Method used

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  • Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof
  • Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof
  • Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1 (net content 50g)

[0067] Disclosed is a stuffed fried dough twist containing sucrose edible for patients with type 2 diabetes, which comprises twisted noodles, sesame sticks and stuffing.

[0068] The components and parts by weight of the twisted noodles are as follows: the components and parts by weight of the twisted noodles are as follows:

[0069] Wheat flour 11g; fermented dough 3g; edible vegetable oil 2g; white sugar 2g; L-arabinose 0.08g; lactic acid 0.2g; food alkali 0.1g; water 1.62g. (20g)

[0070] The components and parts by weight of the sesame sticks are as follows:

[0071] Wheat flour 5.5g; fermented dough 1.5g; edible vegetable oil 1g; white sugar 1g; L-arabinose 0.04g; lactic acid 0.1g; food alkali 0.05g; sesame 0.1g; water 0.71g. (10g)

[0072] The components and parts by weight of the stuffing are as follows:

[0073] 6.5g wheat flour; 2.5g edible vegetable oil; 5g white sugar; 0.2g L-arabinose; 0.65g sweet-scented osmanthus; 1g F...

Embodiment 2

[0092] Embodiment 2 (net content 50g)

[0093] Disclosed is a stuffed fried dough twist containing sucrose edible for patients with type 2 diabetes, which comprises twisted noodles, sesame sticks and stuffing.

[0094] The components and parts by weight of the twisted noodles are as follows: the components and parts by weight of the twisted noodles are as follows:

[0095] Wheat flour 11g; fermented dough 3g; edible vegetable oil 2g; white sugar 2g; L-arabinose 0.16g; lactic acid 0.2g; food alkali 0.1g; water 1.54g. (20g)

[0096] The components and parts by weight of the sesame sticks are as follows:

[0097] Wheat flour 5.5g; fermented dough 1.5g; edible vegetable oil 1g; white sugar 1g; L-arabinose 0.08g; lactic acid 0.1g; food alkali 0.05g; sesame 0.08g; water 0.69g. (10g)

[0098] The components and parts by weight of the stuffing are as follows:

[0099] 6.5g wheat flour; 2.5g edible vegetable oil; 5g white sugar; 0.4g L-arabinose; 0.65g osmanthus; 1g Fujian ginger;...

Embodiment 3

[0118] Embodiment 3 (net content 100g)

[0119] Disclosed is a stuffed fried dough twist containing sucrose edible for patients with type 2 diabetes, which comprises twisted noodles, sesame sticks and stuffing.

[0120] The components and parts by weight of the twisted noodles are as follows: the components and parts by weight of the twisted noodles are as follows:

[0121] Wheat flour 19g; fermented dough 5g; edible vegetable oil 4.5g; white sugar 5.5g; L-arabinose 0.5g; lactic acid 0.3g; food alkali 0.2g; water 5g. (40g)

[0122] The components and parts by weight of the sesame sticks are as follows:

[0123] Wheat flour 19g; fermented dough 5g; edible vegetable oil 4.5g; white sugar 5.5g; L-arabinose 0.5g; lactic acid 0.3g; food alkali 0.2g; sesame: 0.5g; water 4.5g. (40g)

[0124] The components and parts by weight of the stuffing are as follows:

[0125] 6.5g wheat flour; 2.5g edible vegetable oil; 5g white sugar; 0.1g L-arabinose; 0.4g sweet-scented osmanthus; (20g...

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Abstract

The invention relates to a type 2 diabetic patient edible saccharose included stuffed fried dough twist. The stuffed fried dough twist comprises a fried dough twist flour strip, a sesame strip and stuffing. The mass ratio of the fried dough twist flour strip to the sesame strip is 9: (1-8). L-arabinose of certain proportion is added in the stuffed fried dough twist, so that decomposition of saccharose can be inhibited, a novel stuffed fried dough twist product which contains saccharose and is capable of inhibiting the rising of blood glucose and suitable for being eaten by diabetic patients is produced. As for the production process, lactic acids are added creatively to be used as food processing aids, so that conditions are created for the development of the function of L-arabinose, the stuffed fried dough twist product quality is improved, the production process is simplified, and the production cost is reduced. A production method of the stuffed fried dough twist maintains the characteristics that the stuffed fried dough twist is fragrant and sweet, soft-resistant for long-time storage and the like; the product enjoying people are increased, and the market blank is filled.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to twisted doughnuts and a manufacturing process thereof, in particular to edible twisted twisted twisted doughnuts containing sucrose stuffing for type 2 diabetic patients and a manufacturing method thereof. Background technique [0002] Twist is one of the most distinctive traditional snacks in China. Tianjin Guifaxiang 18th Street Twist has inherited the preparation process of traditional twist, and has continuously innovated. Dozens of twist varieties have been developed to meet the needs of various consumers. The traditional Guifaxiang 18th Street Mahua is sweet and crisp, and the preparation technology is exquisite. The mahua filling contains walnut kernels, peanut kernels, Fujian ginger, orange shreds, osmanthus and other popular ingredients, forming a traditional snack with famous places and excellent color and fragrance. . [0003] However, under the premise of using...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/18A23L1/16A23L1/30A23L7/109
Inventor 李辉忠王善伟齐玉梅黄圣基赵铮孙健平孟志鹏康宗华
Owner 天津桂发祥十八街麻花食品股份有限公司
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