Pies containing sugar substitutes and making method thereof

A pie and sugar substitute technology, applied in the food field, can solve the problem of poor honey sweetness, and achieve the effects of easy storage, good taste, natural and pure sweetness

Inactive Publication Date: 2016-01-20
黎钧陶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sweetness of honey is not as sweet as sucrose. If honey is used alone, it must be used in excess to achieve the desired sweetness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The weight ratio of the pie containing sugar substitute in Example 1: 20 parts of flour, 8 parts of carrots, 9 parts of corn kernels, 7 parts of fungus, 3 parts of shiitake mushrooms, 2 parts of olive oil, 8 parts of fresh eggs, 5 parts of honey, 3 parts of monk fruit concentrate, 3 parts of baking soda and 2 parts of salt.

[0018] The production method is as follows:

[0019] For kneading dough, take the flour, olive oil, fresh eggs, baking soda and half of the amount of Luo Han Guo concentrate, mix and knead to form a dough, and process it into a dough;

[0020] To make the stuffing, take the carrots, fungus, and shiitake mushrooms of the stated amount and cut them into pieces, then mix the corn kernels of the stated amount, honey, salt and the remaining half of the monk fruit concentrate to make the stuffing;

[0021] Forming, enclosing the filling in the crust, forming a pie, baking and forming.

Embodiment 2

[0023] The weight ratio of the pie containing sugar substitute in Example 2: 15 parts of flour, 5 parts of carrots, 5 parts of corn kernels, 5 parts of black fungus, 1 part of shiitake mushrooms, 1 part of olive oil, 6 parts of fresh eggs, 3 parts of honey, 5 parts of Luo Han Guo concentrate, 1 part of baking soda and 1 part of salt.

[0024] The production method is as follows:

[0025] For kneading dough, take the flour, olive oil, fresh eggs, baking soda and half of the amount of Luo Han Guo concentrate, mix and knead to form a dough, and process it into a dough;

[0026] To make the stuffing, take the carrots, fungus, and shiitake mushrooms of the stated amount and cut them into pieces, then mix the corn kernels of the stated amount, honey, salt and the remaining half of the monk fruit concentrate to make the stuffing;

[0027] Forming, enclosing the filling in the crust, forming a pie, baking and forming.

Embodiment 3

[0029] The weight ratio of the pie containing sugar substitute in Example 3: 25 parts of flour, 10 parts of carrots, 10 parts of corn kernels, 10 parts of black fungus, 5 parts of shiitake mushrooms, 4 parts of olive oil, 10 parts of fresh eggs, 8 parts of honey, 1 part of monk fruit concentrate, 5 parts of baking soda and 3.5 parts of salt.

[0030] The production method is as follows:

[0031] For kneading dough, take the flour, olive oil, fresh eggs, baking soda and half of the amount of Luo Han Guo concentrate, mix and knead to form a dough, and process it into a dough;

[0032] To make the stuffing, take the carrots, fungus, and shiitake mushrooms of the stated amount and cut them into pieces, then mix the corn kernels of the stated amount, honey, salt and the remaining half of the monk fruit concentrate to make the stuffing;

[0033] Forming, enclosing the filling in the crust, forming a pie, baking and forming.

[0034] Wherein, the method for extracting the Luo Han G...

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PUM

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Abstract

The invention discloses pies containing sugar substitutes and a making method thereof. The pies containing the sugar substitutes are prepared from, by weight, 15-25 parts of flour, 5-10 parts of carrots, 1-4 parts of olive oil, 6-10 parts of fresh hen eggs, 3-8 parts of honey, 1-5 parts of momordica grosvenori concentrated liquor, 1-5 parts of baking soda and 1-3.5 parts of salt. According to the pies containing the sugar substitutes, momordica grosvenori and honey replace white granulated sugar for preparing, the sweet taste is natural and pure, and the pies are suitable for various consumers, and especially can meet the requirements of weight losing people, obesity people, middle-aged and elderly people and diabetics for sweet food.

Description

technical field [0001] The invention relates to a food, in particular to a pie. Background technique [0002] The sweetener used in cakes and snacks currently on the market is white granulated sugar, that is, sucrose. Sucrose is the preferred sweetener in the food processing industry, but too much sucrose intake, like high salt and high fat intake, can lead to obesity, atherosclerosis, induce high blood pressure, high blood fat, diabetes, etc. And because sucrose is an acidic food, it will reduce the body's immunity, leading to susceptibility to colds, dental caries, ADHD, beriberi, osteoporosis and eye diseases, etc. Especially obese people, middle-aged and elderly people and diabetic patients need to control sucrose intake. Therefore, in this nutritional era where gourmet food and health coexist, these sucrose foods have been difficult to meet the needs of consumers, and people need sweet and healthy foods that do not contain sucrose or have low sucrose. [0003] In the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/34
CPCA21D2/34A21D2/36
Inventor 黎钧陶
Owner 黎钧陶
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