Tartary buckwheat sweet dumplings capable of controlling blood glucose and making method

A technology of tartary buckwheat and tartary buckwheat powder is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients functions, etc. Cardiovascular and cerebrovascular health, preventing hyperglycemia, and increasing dietary fiber content

Inactive Publication Date: 2016-11-23
CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, some companies in the domestic quick-freezing industry have successively launched "sugar-free" xylitol glutinous rice balls. However, because glutinous rice flour is used for the skin of glutinous rice balls, the main component of glutinous rice flour is starch. Starch will be converted into glucose by amylase in the body to raise blood sugar. Therefore the sugar-controlling effect of existing sugar-free glutinous rice balls is not ideal

Method used

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  • Tartary buckwheat sweet dumplings capable of controlling blood glucose and making method
  • Tartary buckwheat sweet dumplings capable of controlling blood glucose and making method
  • Tartary buckwheat sweet dumplings capable of controlling blood glucose and making method

Examples

Experimental program
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Effect test

Embodiment 1

[0040] A sugar-controlled tartary buckwheat glutinous rice ball is composed of glutinous rice ball filling and glutinous rice ball skin, the glutinous rice ball skin wraps the glutinous rice ball filling, and the mass-dosage ratio of the glutinous rice ball skin and the glutinous rice ball filling is 1.5:1;

[0041] The glutinous rice ball filling includes the following components by mass: sesame, palm oil, maltitol, wheat flour, water and olive oil, wherein maltitol is 45%, sesame 15%, palm oil 20%, wheat flour 5%, water 12%, olive oil 3%;

[0042] Glutinous rice flour, tartary buckwheat powder, clear noodles, palm oil, wheat dietary fiber and quick-frozen glutinous rice ball improver, wherein glutinous rice flour 45%, tartary buckwheat flour 45%, clear noodles 10%, Based on the total amount of glutinous rice flour, tartary buckwheat flour and clear noodles, 2% of palm oil, 0.5% of wheat dietary fiber powder, 0.5% of quick-frozen glutinous rice ball improving agent and 60% of...

Embodiment 2

[0055] A sugar-controlled tartary buckwheat glutinous rice ball, the glutinous rice ball is composed of glutinous rice ball filling and glutinous rice ball skin, the glutinous rice ball skin wraps the glutinous rice ball filling, and the mass-dosage ratio of the glutinous rice ball skin and the glutinous rice ball filling is 2.5:1;

[0056] The glutinous rice ball filling includes the following components by mass: sesame, quick-frozen palm oil, maltitol, wheat flour and olive oil, wherein maltitol 30%, sesame 16.2%, palm oil 30%, wheat flour 8%, water 15% %, olive oil 0.8%;

[0057] Glutinous rice flour, tartary buckwheat powder, clarified noodles, quick-frozen palm oil, wheat dietary fiber and quick-frozen glutinous rice ball improver, including glutinous rice flour 62.5%, tartary buckwheat flour 35%, clarified noodles 2.5% , based on the total amount of glutinous rice flour, tartary buckwheat flour and clear noodles, 8% of quick-frozen palm oil, 2% of wheat dietary fiber pow...

Embodiment 3

[0068] A sugar-controlled tartary buckwheat glutinous rice ball is composed of glutinous rice ball filling and glutinous rice ball skin, the glutinous rice ball skin wraps the glutinous rice ball filling, and the mass-dosage ratio of the glutinous rice ball skin and the glutinous rice ball filling is 1.8:1;

[0069] The glutinous rice ball filling includes the following components by mass: sesame, quick-frozen palm oil, maltitol, wheat flour and olive oil, wherein maltitol 30%, sesame 15%, palm oil 20%, wheat flour 15%, water 10% %, olive oil 10%;

[0070] The glutinous rice ball skin comprises the following components by weight: glutinous rice flour, tartary buckwheat powder, clarified noodles, quick-frozen vegetable oil, wheat dietary fiber and quick-frozen glutinous rice ball improver, wherein 50% of glutinous rice flour, 40% of tartary buckwheat powder, 10% of clarified noodles, Based on the total amount of glutinous rice flour, tartary buckwheat flour and clear noodles, 5...

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Abstract

The invention belongs to the field of quick-frozen food industry, and particularly relates to tartary buckwheat sweet dumplings capable of controlling blood glucose and a making method. The mass dosage ratio of sweet dumpling wrappers to sweet dumpling stuffing is (1.5-3.5):1; the sweet dumpling stuffing is made from 25%-45% of maltitol, 15%-30% of sesame seeds, 205-30% of vegetable oil, 5%-15% of common wheat flour, 8%-15% of water and 0.2%-10% of olive oil, wherein the percentage content sum of all the components is 100%; the sweet dumpling wrappers are made from 45%-75% of glutinous rice flour, 20%-50% of tartary buckwheat powder, 2.5%-10% of wheat starch and additives comprising, by total mass of the glutinous rice flour, the tartary buckwheat powder and the wheat starch, 2%-10% of vegetable oil, 0.1%-2.5% of wheat dietary fiber powder, 0.5%-0.75% of a quick-frozen sweet dumpling modifying agent and 55%-80% of water. The sweet dumplings are soft, glutinous, fine and smooth in mouthfeel, fragrant and sweet in sesame seed stuffing and low in blood glucose increasing index and can effectively help a diabetic patient to better control the postprandial blood glucose.

Description

technical field [0001] The invention belongs to the field of quick-frozen food industry, and in particular relates to a sugar-controlled tartary buckwheat glutinous rice ball and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people's eating habits and eating concepts are gradually changing, and consumers' requirements for purchasing food are also increasing. People's requirements are not only full, but also nutritious, convenient and fast. Wait. [0003] Today's pace of life continues to accelerate, and modern people's consumption needs for food can no longer be met by traditional rice food processing techniques. Quick-frozen food maintains the original nutritional content and quality characteristics of the food to the greatest extent. It has the characteristics of being more convenient and faster than traditional food. Quick-frozen food conforms to the contemporary fast-paced living habits, so it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L25/00A23L33/115A23L33/21A23L29/30A23L33/125A23L29/238A23L29/269
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/328A23V2200/326A23V2200/3262A23V2250/5118A23V2250/506A23V2250/5086
Inventor 姜雯文唐强
Owner CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
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