Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Blood sugar-lowering cake and preparation method thereof

A cake and sugar-lowering technology, applied in baking, dough processing, baked food, etc., can solve the problems of waste of resources, environment, pollution, etc., achieve the effects of reducing pollution, improving nutritional value, and extending the effective storage period

Inactive Publication Date: 2015-12-09
花晓雯
View PDF8 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Okara is a by-product in the production process of various soybean products. The annual output in my country is very large. A small part is used for feed processing, and most of it is directly discarded as waste, resulting in waste of resources and environmental pollution.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A sugar-reducing cake is characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Bean dregs 20, flour 70, egg liquid 120, sugar 65, cake oil 7.5, baking powder 1.7, lotus root starch 4, wheat germ 8, mulberry 3, ground bone skin 1, astragalus 2, medlar 1, corn silk 4, chitosan 0.03, β-cyclodextrin 1.4, appropriate amount of peanut oil.

[0017] The preparation method of described hypoglycemic cake comprises the following steps:

[0018] (1) Decoct Digupi, Astragalus membranaceus, Lycium barbarum, and corn silk with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0019] (2) Spread the bean dregs on a tray with a thickness of 1cm, dry them in a blast drying oven at 60°C for 12 hours, then crush them, and pass through an 80-mesh sieve;

[0020] (3) Squeeze mulberries to get mulberry juice; mix wheat germ and mulberry juice, dry and crush;

[0021] (4) Send ...

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

No PUM Login to View More

Abstract

The present invention provides a blood sugar-lowering cake and a preparation method thereof. The cake is characterized in that the cake is made from the following raw materials in parts by weight: 20-21 parts of bean dregs, 70-80parts of flour, 120-130parts of egg liquid, 65-67 parts of white granulated sugar, 7.5-8 parts of cake emulsifiers, 1.7-2 parts of baking powder, 4-5 parts of lotus root starch, 8-9 parts of wheat germs, 3-4 parts of fructus mori, 1-2 parts of cortex lycii, 2-3 parts of milkvetch roots, 1-2 parts of Chinese wolfberry fruits, 4-5 parts of stigmata maydis, 0.03-0.04 parts of chitosan, 1.4-1.6 beta-cyclodextrin and a proper amount of peanut oil. Through using the bean dregs as the raw material to replace parts of the flour and cooperating with the chitosan with a moisture holding role, the cake is capable of holding more moisture and soft and smooth in mouthfeel; the chitosan also has a bacteriostatic effect to avoid the problem that microorganisms are prone to reproduction due to high moisture contents; and the added beta-cyclodextrin can form complexes with the starch in the cake baking and cooling process, improving the starch retrogradation crystal environment and prolonging the storage period. In addition, the cake can lower blood sugar.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sugar-reducing cake and a preparation method thereof. Background technique [0002] Cakes are made from flour, sugar, and eggs by whipping and baking. They are loved by consumers because of their soft texture, strong fragrance, and elasticity. With the improvement of people's living standards, the future cake industry should develop in a green, healthy and environmentally friendly direction. Nowadays, many people have excess energy, so the production of cakes firstly solves the health problems of human beings, develops the health function of cakes, and secondly solves the problem of short shelf life of cakes. At present, the cake industry is basically sold locally, which hinders Development of cake industry. Okara is a by-product in the production process of various soybean products. The annual output in our country is very large, a small part is used for ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/38
CPCA21D2/36A21D2/38
Inventor 花晓雯
Owner 花晓雯
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
Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com