Low glycemic index sucrose free whole wheat carrot cookies

A glycemic index and carrot technology, applied in the field of sucrose-free whole-grain carrot cookies, can solve the problems of less research on sucrose-free whole-wheat carrot cookies, harmfulness rather than benefit, and high glycemic effect, and achieve rich dietary fiber, Long-lasting satiety, unique color 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 with a high glycemic index.
[0003] Currently, there is less research on sugar-free whole-wheat carrot cookies

Method used

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  • Low glycemic index sucrose free whole wheat carrot cookies
  • Low glycemic index sucrose free whole wheat carrot cookies
  • Low glycemic index sucrose free whole wheat carrot cookies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A sucrose-free whole-grain carrot cookie with low glycemic index, said sucrose-free whole-grain carrot cookie is prepared from the following raw materials in parts by mass:

[0022] 90 servings of whole wheat flour

[0023] 10 parts carrot powder

[0024] Maltitol 45 parts

[0025] 65 parts butter

[0026] 25 servings of eggs.

[0027] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add carrot powder and whole wheat flour, and stir evenly;

[0028] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0029] c. Baking: Preheat the oven at 170-180°C for 10 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5 minutes;

[0030] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environment to prepare sucrose-free carrot whole-wheat cookies.

...

Embodiment 2

[0037] A sucrose-free whole-grain carrot cookie with a low glycemic index, said sucrose-free whole-grain carrot cookie is formulated with the following raw materials in parts by mass:

[0038] 85 whole wheat flour

[0039] 15 parts carrot powder

[0040] Maltitol 40 parts

[0041] 65 parts butter

[0042] 25 eggs

[0043] The preparation method is as follows:

[0044] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add carrot powder and whole wheat flour, and stir evenly;

[0045] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0046] c. Baking: Preheat the oven at 170-180°C for 10 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5 minutes;

[0047] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environment to prepare sucrose-free car...

Embodiment 3

[0053] A sucrose-free whole-wheat carrot cookie, said sucrose-free whole-grain carrot cookie is formulated with the following raw materials in parts by mass

[0054] 80 servings of whole wheat flour

[0055] 20 parts of carrot powder

[0056] Maltitol 45 parts

[0057] 60 parts of butter

[0058] 30 eggs

[0059] The preparation method is as follows:

[0060] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add carrot powder and whole wheat flour, and stir evenly;

[0061] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0062] c. Baking: Preheat the oven at 170-180°C for 10 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5 minutes;

[0063] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environment to make sugar-free carrot whole-whea...

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Abstract

The present invention discloses low glycemic index sucrose free whole wheat carrot cookies. The cookies comprise the following raw materials in parts by weight: 80-90 parts of whole wheat flour, 10-20 parts of carrot 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 carrot 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 DEG C for 10 min, then the dough are put into a middle layer of the oven to be baked for 8 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 naturally to prepare the sucrose free whole wheat carrot 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 carrot 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 sugar-free whole grain carrot cookies. Contents of the invention [0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a low-glycemic index sucrose-free whole-grain carrot cookie, and the low-glycemic index-free whole-grain carrot cookie should solve the existing Ordinary cookies in technology are high in fat an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/02A21D2/36A21D2/18
CPCA21D13/02A21D2/181A21D2/366
Inventor 冯涛陈忠秋庄海宁王文欣王珂张治文桑敏王慧王旭增
Owner SHANGHAI INST OF TECH
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