Low glycemic index sucrose free whole wheat rose flower cookies

A technology of glycemic index and rose flower, applied in baking, dough processing, baked food, etc., can solve the problems of high glycemic index, high sugar, harmful and unhelpful, etc., achieve low glycemic index, rich in dietary fiber, long-lasting satiety effect

Inactive Publication Date: 2016-10-26
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although ordinary cookies on the market taste sweet, they are all high-fat and high-sugar foods. They are foods

Method used

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  • Low glycemic index sucrose free whole wheat rose flower cookies
  • Low glycemic index sucrose free whole wheat rose flower cookies
  • Low glycemic index sucrose free whole wheat rose flower cookies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A sucrose-free whole-grain rose cookie with a low glycemic index, the sucrose-free whole-wheat rose cookie is formulated with the following raw materials in parts by mass:

[0023] 90 servings of whole wheat flour

[0024] 10 parts of rose pollen

[0025] Maltitol 45 parts

[0026] 65 parts butter

[0027] 25 servings of eggs.

[0028] a. Kneading the dough: Beat the butter until it becomes soft and white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add rose powder and whole wheat flour, and stir evenly;

[0029] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0030] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0031] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool and hygienic environment to make sucrose-free rose flower whole wheat coo...

Embodiment 2

[0038] A sucrose-free whole-grain rose cookie with a low glycemic index, the sucrose-free whole-wheat rose cookie is formulated with the following raw materials in parts by mass:

[0039] 85 whole wheat flour

[0040] Rose pollen 15 parts

[0041] Maltitol 40 parts

[0042] 65 parts butter

[0043] 25 eggs

[0044] The preparation method is as follows:

[0045] a. Kneading the dough: Beat the butter until it becomes soft and white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add rose powder and whole wheat flour, and stir evenly;

[0046] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0047] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0048] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool and hygienic environment to make sucrose-free rose fl...

Embodiment 3

[0054] A sucrose-free whole-grain rose cookie, the sucrose-free whole-wheat rose cookie is formulated with the following raw materials in parts by mass

[0055] 80 servings of whole wheat flour

[0056] 20 parts of rose pollen

[0057] Maltitol 45 parts

[0058] 60 parts of butter

[0059] 30 eggs

[0060] The preparation method is as follows:

[0061] a. Kneading the dough: Beat the butter until it becomes soft and white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add rose powder and whole wheat flour, and stir evenly;

[0062] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0063] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0064] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environment to make sucrose-free rose flower who...

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Abstract

The present invention discloses low glycemic index sucrose free whole wheat rose flower cookies. The cookies comprise the following raw materials in parts by weight: 80-90 parts of whole wheat flour, 10-20 parts of rose flower powder, 45-50 parts of maltitol, 65-70 parts of butter, and 25-35 parts of eggs. A preparation method of the cookies is as follows: the butter is firstly beat to be soft until the color becomes white, the maltitol and eggs are added, the mixture continues to be beat to be swollen, then the rose flower powder and whole wheat flour are added, and the mixture is stirred evenly to obtain dough; then the dough is put into a mounting pattern bag to be squeezed into flower patterns; then an oven is pre-heated at 170-180 DEG C, then the dough are put into a middle layer of the oven to be baked for 8-10 min, then lower heat is turned off, and the baked cookies continue to be baked for 5-7 min; and the baked cookies are cooled to prepare the sucrose free whole wheat rose flower cookies. The prepared cookies are special in color and rich in dietary fibers, have functions of lasting satiety, preventing digestion and being low in the glycemic index, and are suitable for the consumptions of various populations, especially patients with high blood sugar, patients with diabetes and obese people.

Description

technical field [0001] The invention belongs to the field of food and relates to a cookie, in particular to a sucrose-free whole wheat rose cookie with a low glycemic index. Background technique [0002] With the rapid development of society, accelerated pace of life, and changes in eating habits and food composition, the number of patients with chronic diseases such as diabetes, obesity, and hyperlipidemia is also increasing. Although ordinary cookies on the market taste sweet, they are all high-fat and high-sugar foods. They are foods with a high glycemic index. [0003] Currently, there is less research on sucrose-free whole grain rosette cookies. Contents of the invention [0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a sucrose-free whole-grain rose cookie with a low glycemic index, which needs to solve Common cookies in the prior art are high in fat and sugar, thus affecting the technical problems of human ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/38
CPCA21D2/36A21D2/38
Inventor 冯涛王文欣庄海宁陈忠秋王珂张治文桑敏王慧王旭增
Owner SHANGHAI INST OF TECH
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