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Sugar-controlled green bean cake

A technology of mung bean cake and mung bean, which is applied to the functions of food ingredients, fat-containing food ingredients, food science, etc., to achieve the effect of reducing blood sugar rise

Inactive Publication Date: 2017-01-18
HEFEI KANGQIAO IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a large amount of white sugar is used in the production process of mung bean cake itself, which is not suitable for hyperglycemic patients or people who lose weight

Method used

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  • Sugar-controlled green bean cake
  • Sugar-controlled green bean cake

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Experimental program
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Embodiment Construction

[0018] specific implementation plan

[0019] now attached figure 1 The present invention will be further described in detail with specific embodiments.

[0020] A sugar-controlling mung bean cake, the ratio of which is composed of: mung bean 1%~100%, L-arabinose 0.1%~30%, tagatose 0.1%~30%, sucrose 5%~50%, sesame oil 10%~30% and an appropriate amount of purified water;

[0021] Concrete embodiment manufacturing steps are as follows:

[0022] Step 1. Make mung bean flour: clean the mung beans, remove impurities, put them in a pot and cook until the mung beans are broken, take them out and dry them in the sun, peel the peeled mung beans and grind them for later use;

[0023] Step 2, making mung bean material: add sesame oil, L-arabinose, tagatose, sucrose, and purified water to mung bean powder, and mix to obtain mung bean material;

[0024] Step 3. Molding: Put the mung bean material into the mold, put a part of the mung bean material and press it first, then add a part of ...

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Abstract

The invention discloses a sugar-controlled green bean cake. The sugar-controlled green bean cake is used for inhibiting absorption of sucrose and glucose, and is prepared from 1%-100% of green beans, 0.1%-30% of L-arabinose, 0.1%-30% of tagatose, 5%-50% of sucrose, 10%-30% of sesame oil and a proper amount of purified water. A making method includes the steps of 1, green bean powder preparing; 2, green bean material preparing; 3, forming; 4, finished product packaging. According to the sugar-controlled green bean cake, as the L-arabinose and the tagatose are added into the raw materials, absorption of the human body to the sucrose and the glucose is stopped, postprandial blood sugar increasing is inhibited, fat intake is reduced, the problem that diabetes crowds and crowds avoiding sugar eat green bean cakes is solved, and the sugar-controlled green bean cake can also be used for solving the problem that a traditional cake is high in sugar, oil and fat.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a sugar-controlling mung bean cake. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/125
CPCA23V2002/00A23V2200/328A23V2200/332A23V2250/602A23V2250/634A23V2250/628A23V2250/18
Inventor 方明
Owner HEFEI KANGQIAO IND & TRADE CO LTD
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