Stuffed Chinese doughnut low in GI value and preparing method thereof

A production method, twisting technology, applied in the direction of dough twisting machinery, etc., can solve the problems of blood sugar rise and reduce the quality of life of diabetic patients, and achieve the effect of adding varieties, alleviating the increase of GI value, and reducing the amount of glucose

Active Publication Date: 2015-10-21
天津桂发祥十八街麻花食品股份有限公司
View PDF10 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although sugar-free foods (actually sugar alcohol foods) currently on the market do not add sucrose, th

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Stuffed Chinese doughnut low in GI value and preparing method thereof
  • Stuffed Chinese doughnut low in GI value and preparing method thereof
  • Stuffed Chinese doughnut low in GI value and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1 (net content 50g)

[0067] A stuffed twist with low GI value, including twist noodles, sesame strips 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 8.6g; soybean flour 1.3g; fermented dough 5g; edible vegetable oil 2g; isomalt 1g; stevia 0.03g; edible alkali 0.1g; water 1.97g. (20g)

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

[0071] Wheat flour 4.3g; soybean flour 0.65g; fermented dough 2.5g; edible vegetable oil 1g; isomalt 0.5g; stevia 0.015g; edible alkali 0.05g; sesame 0.09g; water 0.895g. (10g)

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

[0073] 4.4g wheat flour; 2.1g soybean flour; 3.1g edible vegetable oil; 1.5g isomaltulose; 0.02g stevia; 0.77g osmanthus; 1g ginger powder; 0.7g orange peel powder; 0.7g peanut kernel; Edible alkali...

Embodiment 2

[0093] Embodiment 2 (net content 50g)

[0094] A stuffed twist with low GI value, including twist noodles, sesame strips and filling;

[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 9g; soybean flour 1g; fermented dough 5g; edible vegetable oil 2g; isomalt 1g; stevia 0.03g; edible alkali 0.12g; water 1.85g. (20g)

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

[0098] Wheat flour 4.5g; soybean flour 0.5g; fermented dough 2.5g; edible vegetable oil 1g; isomalt 0.5g; stevia 0.015g; edible alkali 0.06g; sesame 0.09g; water 0.835g. (10g)

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

[0100] Wheat flour 5g; soybean flour 2.5g; edible vegetable oil 3.2g; isomaltulose 1.5g; stevioside 0.02g; osmanthus 0.77g; ginger powder 1g; orange peel powder 0.7g; Alkali 0.006g; water 4.504g. (20g) ...

Embodiment 3

[0120] Embodiment 3 (net content 100g)

[0121] A stuffed twist with low GI value, including twist noodles, sesame strips and filling;

[0122] 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:

[0123] Wheat flour 18g; soybean flour 2g; fermented dough 10g; edible vegetable oil 4g; isomalt 2g; stevia 0.06g; edible alkali 0.24g; water 3.7g. (40g)

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

[0125] Wheat flour 17.2g; soybean flour 2.6g; fermented dough 10g; edible vegetable oil 4g; isomalt 2g; stevia 0.06g; edible alkali 0.2g; sesame seeds 0.09g; water 3.85g. (40g)

[0126] The components and parts by weight of the stuffing are as follows:

[0127] Wheat flour 4.8g; soybean flour 2.4g; edible vegetable oil 3.2g; isomaltulose 1.5g; stevioside 0.03g; osmanthus 0.77g; ginger powder 1.1g; orange peel powder 0.86g; ; edible alkali 0.006g; wate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Diameteraaaaaaaaaa
Login to view more

Abstract

The invention relates to a stuffed Chinese doughnut low in GI value, namely a low-glycemic index stuffed Chinese doughnut. The stuffed Chinese doughnut comprises Chinese doughnut noodles, sesame strips and stuffing, wherein the sum of the mass of Chinese doughnut noodles and the mass of sesame strips to the mass of stuffing is 12 to 1-8.5. Wheatmeal is replaced with soybean meal low in GI value, saccharose is not added, and isomaltitol and stevioside in appropriate proportion are added. The stuffed Chinese doughnut prepared with the method belongs to low-GI food with a GI value of 49. It is guaranteed that diabetics do not eat saccharose, the hidden worry that GI value might increase due to amylolysis of flour can be effectively relieved, and dual insurance is provided for inhibiting blood glucose increase. The method for preparing the stuffed Chinese doughnut enables the characteristics of traditional Chinese doughnuts of being sweet, crisp and capable of staying crisp after being stored for a long time to be reserved, the stuffed Chinese doughnut is suitable for diabetics and people who have the requirement for a low-GI-value diet and value nutrition and health, the range of users of the stuffed Chinese doughnut is enlarged, and the stuffed Chinese doughnut is the pioneer in sugar alcohol food technology improvement in China.

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 stuffed twisted twisted doughnuts with low GI value and a manufacturing method thereof. Background technique [0002] Mahua is one of the most distinctive traditional snacks in China. It is a delicious snack produced by mixing wheat flour and sucrose and frying. Tianjin Guifaxiang 18th Street Mahua inherits the traditional preparation process of Mahua, and continues to innovate. It has developed dozens of Mahua varieties 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] Nowadays, diab...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21C3/08
Inventor 王善伟孙健平康宗华孟志鹏李栋
Owner 天津桂发祥十八街麻花食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap