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Sugar-controlled fried dough twist

A technology of twist and tagatose, applied in baking, dough processing, baked food, etc., to achieve the effect of reducing blood sugar rise

Inactive Publication Date: 2016-12-07
HEFEI KANGQIAO IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The addition of a large amount of white sugar is also difficult for people with high blood sugar and people who lose weight to choose to eat twist

Method used

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  • Sugar-controlled fried dough twist
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Embodiment Construction

[0022] specific implementation plan

[0023] now attached figure 1 The present invention will be further described in detail with specific embodiments.

[0024] The invention provides a kind of sugar-controlling twist, and its raw material mass ratio is as follows: flour 5%~80%, yeast 0.2%~5%, L-arabinose 0.1%~30%, tagatose 0.1%~30%, Sucrose 5%~50%, eggs 3%~16%, sesame oil 3%~14%, baking powder 0.2%~5%, edible alkali 0.2%~6%, edible salt 0.1%~2%, warm water 9%~13% %.

[0025] Concrete embodiment manufacturing steps are as follows:

[0026] Step 1. Make dough: take a small amount of flour, add yeast and appropriate amount of water to stir, leave for a period of time to get dough;

[0027] Step 2, making the dough: adding flour, L-arabinose, tagatose, sucrose, eggs, linseed oil, baking powder, edible alkali, edible salt, and warm water to the obtained leavened dough, and then fully mixing and stirring to obtain the dough;

[0028] Step 3. Cutting: Divide the obtained dough ...

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Abstract

The invention discloses a sugar-controlled fried dough twist for restraining saccharose and glucose absorption. The sugar-controlled fried dough twist is prepared from, by mass, 5-80% of flour, 0.2-5% of yeast, 0.1-30% of L-arabinose, 0.1-30% of tagatose, 5-50% of saccharose, 3-16% of eggs, 3-14% of linseed oil, 0.2-5% of baking powder, 0.2-6% of edible alkali, 0.1-2% of edible salt and 9-13% of warm water. The manufacturing method of the sugar-controlled fried dough twist comprises the steps of 1, manufacturing a leavened dough; manufacturing a dough; 3, performing segmentation; 4, manufacturing a crude twist; 5, frying the twist; 6, packaging a finished product. The L-arabinose and tagatose are added into raw materials, people are prevented from absorbing saccharose and glucose, postprandial blood sugar increase is restrained, fat intake is reduced, the problem that diabetic population and the crowd avoiding sugar cannot eat twists are solved, and the sugar-controlled fried dough twist can be used for improving high glucose, high oil and high fat of traditional pastries.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a sugar-controlling twist. Background technique [0002] Tagatose is a rare monosaccharide that occurs naturally. Its sweetness is similar to that of sucrose, and its calories are lower. Not only that, it can also prevent the absorption of glucose in the small intestine. In 2001, the US Food and Drug Administration has confirmed the safety of tagatose, which can be used as a sweetener in the food and beverage industry and pharmaceutical preparations. In the same year, the United Nations Food and Agriculture Organization and the World Health Organization Joint Committee on Food Additives recommended tagatose as a new low-calorie sweetener that can be used as a food additive. L-arabinose, also known as pectin sugar, is a kind of aldopentose. In nature, L-arabinose rarely exists in the form of monosaccharides, usually combined with other monosaccharides, and exists in the fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/18
CPCA21D2/181
Inventor 方明
Owner HEFEI KANGQIAO IND & TRADE CO LTD
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