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Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof

A fat metabolism and production method technology, applied in the field of food processing, can solve the problems of low viscosity, poor plasticity, soft leather, etc., and achieve the effects of simple adding process, inhibition of sucrose absorption, and convenient operation.

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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  • Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof
  • Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof
  • Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1 (net content 50g)

[0068] A stuffed twist that can inhibit sucrose absorption and regulate fat metabolism after eating, including twist noodles, sesame sticks and stuffing.

[0069] 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:

[0070] Wheat flour 11g; fermented dough 3g; edible vegetable oil 2g; white sugar 2g; L-arabinose 0.08g; carbonic acid 0.2g; alkali 0.1g; water 1.62g. (20g)

[0071] The components and parts by weight of the sesame sticks are as follows:

[0072] Wheat flour 5.5g; fermented dough 1.5g; edible vegetable oil 1g; white sugar 1g; L-arabinose 0.04g; carbonic acid 0.1g; alkali 0.05g; sesame 0.1g; water 0.71g. (10g)

[0073] The components and parts by weight of the stuffing are as follows:

[0074] 6.5g wheat flour; 2.5g edible vegetable oil; 5g white sugar; 0.2g L-arabinose; 0.65g sweet-scented osmanthus; 1g Fujian ginger; 1g orang...

Embodiment 2

[0093] Embodiment 2 (net content 50g)

[0094] A stuffed twist that can inhibit sucrose absorption and regulate fat metabolism after eating, including twist noodles, sesame sticks and stuffing.

[0095] 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:

[0096] 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)

[0097] The components and parts by weight of the sesame sticks are as follows:

[0098] 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)

[0099] The components and parts by weight of the stuffing are as follows:

[0100] 6.5g wheat flour; 2.5g edible vegetable oil; 5g white sugar; 0.4g L-arabinose; 0.65g osmanthus; 1g Fujian ginger; 1g shredded orang...

Embodiment 3

[0119] Embodiment 3 (net content 100g)

[0120] A stuffed twist that can inhibit sucrose absorption and regulate fat metabolism after eating, including twist noodles, sesame sticks and stuffing.

[0121] 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:

[0122] Wheat flour 19g; fermented dough 5g; edible vegetable oil 4.5g; white sugar 5.5g; L-arabinose 0.5g; carbonic acid 0.3g; alkali 0.2g; water 5g. (40g)

[0123] The components and parts by weight of the sesame sticks are as follows:

[0124] 19g wheat flour; 5g fermented dough; 4.5g edible vegetable oil; 5.5g white sugar; 0.5g L-arabinose; 0.3g carbonate; 0.2g alkali; 0.5g sesame; 4.5g water. (40g)

[0125] The components and parts by weight of the stuffing are as follows:

[0126] 6.5g wheat flour; 2.5g edible vegetable oil; 5g white sugar; 0.1g L-arabinose; 0.4g sweet-scented osmanthus; (20g)

[0127] The particle si...

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Abstract

The invention relates to a stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating. The stuffed fried dough twist comprises fried dough twist sticks, sesame strips and stuffing, wherein a ratio of a mass of the fried dough twist sticks and the sesame strips to a mass of the stuffing is 9 to (1-8). According to the stuffed fried dough twist disclosed by the invention, L-arabinose of a certain proportion is added into the stuffed fried dough twist, therefore the stuffed fried dough twist can inhibit decomposition of the sucrose and synthesis of fats. As for a manufacturing technique, an organic acid is creatively added to be used as a food processing auxiliary, so that a condition is created for exertion of functions of the L-arabinose, quality of a finished stuffed fried dough twist is improved, a production technique is simplified, and a production cost is reduced. According to the manufacturing method of the stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating disclosed by the invention, characteristics of being sweet, crisp, not getting soft after being kept for a long time, and the like of the stuffed fried dough twist are retained, so that a consuming crowd of the stuffed fried dough twist is increased and a market void is filled.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to fried dough twists and a manufacturing process thereof, in particular to twisted twisted doughnuts with stuffing that can inhibit sucrose absorption and regulate fat metabolism after eating 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] With the contin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A23L1/29A21C3/08A21C9/06A23L33/00
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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