Low-sugar tartary buckwheat biscuit and making process thereof

The technology of sugar tartary buckwheat biscuits and tartary buckwheat powder is applied in the field of sugar control tartary buckwheat biscuits and preparation, which can solve the problems of inability to help diabetics, low carbohydrate content, unfavorable blood sugar control, etc., and achieves increasing food aroma and reducing oil content. , improve insulin sensitivity

Inactive Publication Date: 2017-02-22
CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most sugar-free biscuits use ordinary wheat flour. The carbohydrate content in sugar-free biscuits is not low, even higher than ordinary sugar-containing biscuits. Starch will be converted into small molecules of glucose after intestinal digestion and absorption, which will also cause elevated blood sugar
At the same time, sugar-free foods often use a lot of fat in order to pursue taste. Diabetics cons

Method used

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  • Low-sugar tartary buckwheat biscuit and making process thereof
  • Low-sugar tartary buckwheat biscuit and making process thereof
  • Low-sugar tartary buckwheat biscuit and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A sugar-controlling buckwheat biscuit, the ingredients include the following components by weight: 40 parts of wheat flour, 12 parts of whole wheat flour, 15 parts of tartary buckwheat flour, 10 parts of barley flour, 10 parts of rye flour and 10 parts of oatmeal. , whole wheat flour, tartary buckwheat flour, barley flour, rye flour and oatmeal, add vegetable oil 8%, olive oil 0.1%, butter 1%, milk powder 1%, maltitol 25%, compound leavening agent 1.5%, sesame 0.1%, water 10% and okra powder 5%.

[0043] Maltitol is a compound of solid maltitol powder and liquid maltitol, and the ratio of solid to liquid is 1:1.2.

[0044] The main components of the compound leavening agent include ammonium bicarbonate, sodium bicarbonate, calcium carbonate, phospholipids, etc. The preparation method is that each component is weighed successively, and then mixed into a compound leavening agent (powder).

[0045] In tartary buckwheat fiber powder, the dosage ratio of tartary buckwheat ...

Embodiment 2

[0057] A sugar-controlling buckwheat biscuit, the ingredients include the following components by weight: 65 parts of wheat flour, 26.9 parts of whole wheat flour, 5 parts of tartary buckwheat flour, 1 part of barley flour, 1 part of rye flour and 1 part of oatmeal, with wheat flour , whole wheat flour, tartary buckwheat flour, barley flour, rye flour and oatmeal, add 20% of vegetable oil, 5% of olive oil, 10% of butter, 8% of milk powder, 45% of maltitol, and compound leavening agent 4.5%, sesame 5%, water 20% and okra powder 0.1%.

[0058] Maltitol is a compound of solid maltitol powder and liquid maltitol, and the ratio of solid to liquid is 1:0.8.

[0059] The main components of the compound leavening agent include ammonium bicarbonate, sodium bicarbonate, calcium carbonate, phospholipids, etc. The preparation method is that each component is weighed successively, and then mixed into a compound leavening agent (powder). The ratio of compound leavening agent is ammonium b...

Embodiment 3

[0071] A sugar-controlling buckwheat biscuit, the ingredients include the following components in parts by weight: 50 parts of wheat flour, 30 parts of whole wheat flour, 10 parts of tartary buckwheat flour, 5 parts of barley flour, 2 parts of rye flour and 2 parts of oatmeal, and the wheat flour , whole wheat flour, tartary buckwheat flour, barley flour, rye flour and oatmeal mass total, add vegetable oil 12%, olive oil 1.2%, butter 3.5%, milk powder 4.5%, maltitol 33%, compound leavening agent 2 %, sesame 2%, water 15% and okra powder 1%.

[0072] Maltitol is a compound of solid maltitol powder and liquid maltitol, and the ratio of solid to liquid is 1:3.

[0073] The main components of the compound leavening agent include ammonium bicarbonate, sodium bicarbonate, calcium carbonate, phospholipids, etc. The preparation method is that each component is weighed successively, and then mixed into a compound leavening agent (powder). The ratio of compound leavening agent is ammo...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to a low-sugar tartary buckwheat biscuit and a making process thereof. The low-sugar tartary buckwheat biscuit is characterized in that ingredients of the biscuit include, by weight, 20-65 parts of wheat flour, 12-40 parts of whole-wheat flour, 5-25 parts of tartary buckwheat flour, 1-15 parts of barley flour, 1-15 parts of rye flour, and 1-10 parts of oatmeal, and further, 8-25% of vegetable oil, 0.1-10% of olive oil, 1-15% of butter, 1-10% of milk powder, 25-45% of maltitol, 1.5-4.5% of complex leavening agent, 0.1-5% of sesame, 10-12% of water, and one of 0.1-10% of okra powder, 0.05-10% of tricholoma matsutake powder and 0.02-5% of truffle powder are added into the ingredients by mass. The low-sugar tartary buckwheat biscuit is a food for enriching dietary supplement variety for diabetic patients, provides daily nutrition and also helps the diabetic patients to control postprandial blood sugar well.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a sugar-controlling tartary buckwheat biscuit and a preparation process. Background technique [0002] In recent years, due to the change of consumers’ dietary concepts and the impact of new categories such as bread and cakes, some biscuit products with meal replacement properties, high sugar, high fat and high calories have been greatly challenged, especially Kraft, Master Kong, and Dali. Although first-tier brands such as Biscuits and Biscuits maintain a relatively high market share, they are still under strong impact, and the overall growth of the biscuit industry has slowed down. As consumers are more fond of healthy, nutritious and recreational foods, some biscuit companies have begun to accelerate product upgrades and innovations in response to consumer needs. In the past, the biscuit market was dominated by crisp biscuits, tough biscuits, soda biscuits, sandwich...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A21D2/18
CPCA21D2/36A21D2/181
Inventor 姜雯文唐强
Owner CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
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