Toffee for diabetics

A technology for people with diabetes and toffee, applied in confectionery, confectionery industry, function of food ingredients, etc., can solve the problems of people who are not suitable for diabetes, and achieve the effect of preventing the occurrence of hyperglycemia, good synergy and inhibiting obesity.

Inactive Publication Date: 2016-08-17
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for making toffee suitable for diabetics, comprising the following steps:

[0025] The toffee ingredients are calculated in parts by weight: 20 parts of whipped cream, 20 parts of milk, 10 parts of corn silk, 10 parts of pumpkin seeds, 0.01 part of sucralose, 0.08 part of carrageenan, 0.01 part of potassium sorbate,

[0026] (1) Dried corn silk and pumpkin seeds were crushed together into powder, passed through a 100-mesh sieve, and set aside;

[0027] (2) Weigh whipping cream, sucralose, milk, carrageenan, and potassium sorbate in proportion, add the other four raw materials first, and finally add carrageenan to avoid mixing evenly after adding carrageenan;

[0028] (3) Heating the ingredients, adding the powder in step (1) to the mixed liquid in step (2), stirring evenly, and heating on the induction cooker; the heating temperature is 85 degrees to promote the complete dissolution of carrageenan;

[0029] (4) After heating for 10 minutes, stir; the stirring ...

Embodiment 2

[0033] The toffee ingredients are calculated in parts by weight: 50 parts of light cream, 50 parts of milk, 15 parts of corn silk, 15 parts of pumpkin seeds, 0.5 parts of sucralose, 30 parts of carrageenan, 0.5 parts of potassium sorbate,

[0034] (1) Dried corn silk and pumpkin seeds were crushed together into powder, passed through a 100-mesh sieve, and set aside;

[0035] (2) Weigh whipping cream, sucralose, milk, carrageenan, and potassium sorbate in proportion, add the other four raw materials first, and finally add carrageenan to avoid mixing evenly after adding carrageenan;

[0036] (3) Heating the ingredients, adding the powder in step (1) to the mixed liquid in step (2), stirring evenly, and heating on the induction cooker; the heating temperature is 95 degrees to promote the complete dissolution of carrageenan;

[0037] (4) After heating for 10 minutes, stir; the stirring method is to stir for 2 minutes every 15 minutes;

[0038] (5) After heating for about 1 hour, ...

Embodiment 3

[0041] The toffee ingredients are calculated in parts by weight: 40 parts of light cream, 40 parts of milk, 13 parts of corn silk, 13 parts of pumpkin seeds, 0.2 parts of sucralose, 10 parts of carrageenan, 0.2 parts of potassium sorbate,

[0042] (1) Dried corn silk and pumpkin seeds were crushed together into powder, passed through a 100-mesh sieve, and set aside;

[0043] (2) Weigh whipping cream, sucralose, milk, carrageenan, and potassium sorbate in proportion, add the other four raw materials first, and finally add carrageenan to avoid mixing evenly after adding carrageenan;

[0044] (3) Heating the ingredients, adding the powder in step (1) to the mixed liquid in step (2), stirring evenly, and heating on the induction cooker; the heating temperature is 90 degrees to promote the complete dissolution of carrageenan;

[0045] (4) After heating for 10 minutes, stir; the stirring method is to stir for 1 minute every 15 minutes;

[0046] (5) After heating for about 1 hour, c...

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PUM

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Abstract

The invention discloses toffees for diabetics. The toffees for diabetics are prepared from the following ingredients in parts by weight: 20-50 parts of unsalted butter, 20-50 parts of milk, 10-15 parts of stigmata maydis, 10-15 parts of pumpkin seeds, 0.01-0.5 part of sucralose, 0.08-30 parts of carrageenan and 0.01-0.5 part of potassium sorbate. Compared with prior arts, traditional sucrose is replaced by the sucralose as a sweetener in the toffees, so that human insulin secretions and occurrences of obesity can be effectively inhibited. The toffees are rich in nutrition, and have healthcare functions; and the toffees are suitable for consumers of all ages, and solve the problems of eating toffees by the populations with the diseases of obesity, hyperglycemia, insulin secretion disorder, diabetes and the like.

Description

technical field [0001] The invention relates to a milk candy for people with diabetes, which belongs to the field of candy technology. Background technique [0002] Toffee, one of the most popular candies among Chinese consumers, is a semi-soft candy with a relatively loose structure. The main feature of this kind of candy is the unique aroma of milk, so it is also called burnt candy. The average water content of common toffee on the market is about 5-8%, and the reducing sugar content is between 14-25%. It is rich in various amino acids, calcium, fat, vitamins and other nutrients that the human body needs every day. Because its main ingredients are milk and cream, the color is mostly milky white or slightly yellow. The shape is mostly cylindrical. Its sugar body section has tiny pores, with a certain degree of elasticity and toughness, chewing resistance, delicate taste, easy to eat, and is an ideal food for home and travel. In existing toffee, its sweetener mainly ado...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/46A23G3/48A23G3/36
CPCA23G3/38A23G3/36A23G3/364A23G3/46A23G3/48A23G2200/06A23G2200/12A23G2200/14A23V2002/00A23V2200/328A23V2250/264A23V2250/5036
Inventor 叶卓亮刘佳文李晓张卫英英晓光
Owner FUZHOU UNIV
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