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Tagatose-functional biscuit production method

A production method, the technology of tagatose, applied in the field of biscuit production, can solve the problems of people with diabetes and low efficiency, and achieve the effects of inhibiting absorption, enriching nutrition, and inhibiting insulin secretion

Inactive Publication Date: 2014-12-03
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (2) Only 20% of tagatose is metabolized and absorbed in the liver, and the metabolic pathway is similar to fructose but less efficient than fructose
Eating can easily cause obesity, hyperglycemia, insulin secretion disorders and other diseases, so it should not be used as food for people with diabetes

Method used

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  • Tagatose-functional biscuit production method

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Experimental program
Comparison scheme
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Embodiment Construction

[0022] See the process of biscuit making figure 1 , a method for making tagatose functional biscuits, comprising the following steps:

[0023] Step 1: Ingredients;

[0024] Step 2: mixing materials;

[0025] Step 3: Dough preparation;

[0026] Step four: stand still;

[0027] Step five: rolling;

[0028] Step 6: Forming;

[0029] Step seven: Baking;

[0030] Step 8: cooling and packaging;

[0031] Step 9: Pack and store.

[0032] Wherein, in step 1, the basic raw materials and basic ratio are: 100% flour, 0.1%-100% tagatose, 1%-40% white granulated sugar (sucrose), 1%-10% egg, 1% milk powder -8%, fresh yeast 0.5%-5%, lard suet 1%-5%, refined oil 1%-20%, salt 0.1%-10%, ammonium bicarbonate 0.1%-1%, sodium bicarbonate 0.1%- 1% citric acid 0.001%-0.005%, vanillin 0.001%-0.005%, L-arabinose 0.1%-10% (calculated based on the total amount of sucrose), water.

[0033] Step 2: After weighing various raw materials according to the formula and their proportions described in St...

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Abstract

The invention discloses a tagatose-functional biscuit production method. According to the method, the raw materials and formulations include 100% flour, 0.1% to 100% tagatose, 1% to 40% white granulated sugar, 1% to 10% egg, 1% to 8% milk powder, 0.5% to 5% fresh yeast, 1% to 5% pork suet, 1% to 20% refined oil, 0.1% to 10% salt, 0.1% to 1% ammonium bicarbonate, 0.1% to 1% sodium bicarbonate, 0.001% to 0.005% citric acid, 0.001% to 0.005% vanillin, 0.1% to 10% arabinose, and water. The method includes 1, preparing materials; 2, mixing the materials; 3, preparing a dough; 4, standing; 5, rolling; 6, sharping; 7, baking; 8, cooling and packaging; 9, packaging and storing. According to the tagatose-functional biscuit, the L-arabinose is added into the materials, human sucrose absorption can be inhibited effectively, insulin secretion and obesity are inhibited, the nutrition is rich, and the health caring function is provided.

Description

field of invention [0001] The invention relates to a method for making biscuits, which belongs to the technical field of making new resource health food. Background technique [0002] Tagatose is a natural six-carbon ketose that exists in nature but is relatively rare. It is the ketose form of galactose and an epimer of fructose. Its sweetness is similar to that of sucrose. The heat produced is only one-third of that of sucrose, so it is called a low-calorie sweetener. In 2001, the U.S. Food and Drug Administration (FDA) has confirmed the safety of tagatose, approved it as a GRAS product, and can be used as a sweetener in the food and beverage industry and pharmaceutical preparations. In the same year, the Food and Agriculture Organization of the United Nations and the World Health Organization Joint Committee on Food Additives (JECFA) recommended tagatose as a new low-calorie sweetener that can be used as a food additive. Tagatose has the following effects: [0003] (1) ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/29A23L33/00
Inventor 方明
Owner 方明