A kind of stuffed twist with low GI value and its preparation method

A technology of twisting and stuffing, which is applied in the field of food processing, can solve the problems of high blood sugar and reduce the quality of life of diabetic patients, and achieve the effect of adding varieties, alleviating the increase of GI value, and expanding the audience

Active Publication Date: 2017-09-19
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

[0006] Although sugar-free foods (actually sugar alcohol foods) currently on the market do not add sucrose, the starch in wheat flour will produce glucose after digestion, which will increase blood sugar. quality of life

Method used

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  • A kind of stuffed twist with low GI value and its preparation method
  • A kind of stuffed twist with low GI value and its preparation method
  • A kind of stuffed twist with low GI value and its preparation method

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...

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PUM

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Abstract

The invention relates to a stuffed twist with a low GI value, that is, a stuffed twist with a low glycemic index, comprising twist noodles, sesame sticks and fillings, the ratio of the quality of the twist noodles to the sesame sticks and the quality of the stuffing is 12: 1‑8.5. The twisted doughnuts of the present invention replace part of the wheat flour with soybean flour with a low GI value, do not add sucrose, and add an appropriate proportion of isomalt and stevia. While avoiding the consumption of sucrose by diabetic patients, it can effectively alleviate the hidden worry of GI value increase due to starch hydrolysis in flour, and has a double insurance effect on the inhibition of blood sugar increase. The preparation method of the stuffed twist with low glycemic index provided by the present invention retains the characteristics of the traditional twist, which is sweet and crisp, and does not stick after a long time. It is suitable for people with diabetes and people who have low GI dietary requirements and pay attention to nutrition and health. The audience of the product is the first in the improvement of domestic sugar alcohol food technology.

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

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Application Information

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Patent Type & Authority Patents(China)
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
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