Sugar-free cake suitable for long-term use by diabetic patient for long time and preparing method thereof

A technology for diabetics and cakes is applied in the field of food processing to achieve the effect of good health care.

Inactive Publication Date: 2017-11-17
江西省中楚生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Traditional sugar-free cakes only focus on reducing the sugar in the cake, replacing white sugar with xylitol, maltitol and other raw materials, but ignore the fact that the cake also contains a lot of fat and cholesterol, how to reduce sugar, fat and cholesterol On the basis of adding beneficial ingredients for diabetics, it does not affect the taste of the cake at the same time is the research focus of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A sugar-free cake suitable for diabetics to take for a long time, comprising the following ingredients by weight percentage: egg white 12%, olive oil 4%, baking powder 0.4%, salt 1.2%, xylitol 1.8%, buckwheat leaf powder 6% , 32% buckwheat flour, 5% green tea powder, 24% yam, and the balance of water.

[0028] A method for preparing a sugar-free cake suitable for diabetics to take for a long time, comprising the following steps:

[0029] A, take tartary buckwheat leaf powder, buckwheat flour, green tea powder and olive oil in proportion by weight, stir evenly, obtain batter;

[0030] B. Peel the yam and cook it, and press it into a mud shape to obtain the yam mud;

[0031] C. Pour egg whites into a container, add baking powder, salt and lemon juice, and mix well;

[0032] D. When the egg white is beaten with an egg beater until it becomes foamy, add xylitol and a small amount of water, and continue to beat for 3.5 minutes;

[0033] E. Pour the whipped egg white into ...

Embodiment 2

[0038] A sugar-free cake suitable for diabetics to take for a long time, comprising the following ingredients in weight percentage: 8% egg white, 5% olive oil, 0.1% baking powder, 2% table salt, 0.5% xylitol, 10% tartary buckwheat leaf powder , buckwheat flour 25%, green tea powder 6%, yam 20%, water balance.

[0039] A method for preparing a sugar-free cake suitable for diabetics to take for a long time, comprising the following steps:

[0040] A, take tartary buckwheat leaf powder, buckwheat flour, green tea powder and olive oil in proportion by weight, stir evenly, obtain batter;

[0041] B. Peel the yam and cook it, and press it into a mud shape to obtain the yam mud;

[0042] C. Pour egg whites into a container, add baking powder, salt and lemon juice, and mix well;

[0043] D. When the egg white is beaten with an egg beater until it becomes foamy, add xylitol and a small amount of water, and continue to beat for 5 minutes;

[0044] E. Pour the whipped egg white into t...

Embodiment 3

[0049] A sugar-free cake suitable for diabetics to take for a long time, comprising the following ingredients by weight percentage: egg white 15%, olive oil 2%, baking powder 1%, salt 0.5%, xylitol 2%, buckwheat leaf powder 5% , buckwheat flour 40%, green tea powder 3%, yam 35%, water balance.

[0050] A method for preparing a sugar-free cake suitable for diabetics to take for a long time, comprising the following steps:

[0051] A, take tartary buckwheat leaf powder, buckwheat flour, green tea powder and olive oil in proportion by weight, stir evenly, obtain batter;

[0052] B. Peel the yam and cook it, and press it into a mud shape to obtain the yam mud;

[0053] C. Pour egg whites into a container, add baking powder, salt and lemon juice, and mix well;

[0054] D. When the egg white is beaten with an egg beater until it becomes foamy, add xylitol and a small amount of water, and continue to beat for 3 minutes;

[0055] E. Pour the whipped egg white into the batter, add wat...

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PUM

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Abstract

The invention discloses a sugar-free cake for long-term use by a diabetic patient for a long time. Buckwheat flour is adopted as a main raw material, green tea powder and tartary buckwheat leaf powder are added at the same time, and on the basis of providing enough dietary fiber for the diabetic patient, different kinds of flavonoids beneficial to the human body are supplemented; olive oil and xylitol are utilized to replace traditional butter and white sugar, and the influence of grease and saccharide on the patient is lowered; to achieve a better healthcare effect, the cake is further filled with Chinese yam mud.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sugar-free cake suitable for long-term consumption by diabetics and a preparation method thereof. Background technique [0002] Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. The long-term high blood sugar in diabetes leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. [0003] genetic factors [0004] Significant genetic heterogeneity exists in both type 1 and type 2 diabetes. Diabetes tends to occur in families, and 1 / 4 to 1 / 2 of patients have a family history of diabetes. Clinically, there are at least 60 genetic syndromes that can be associated with diabetes. Multiple DNA sites are involved in the pathogenesis of type 1 diabetes, among which the polymorphism of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/068A21D13/047A21D2/36A21D2/18A21D2/14
CPCA21D2/145A21D2/181A21D2/36A21D2/366A21D13/047A21D13/062A21D13/068
Inventor 李璐伊
Owner 江西省中楚生物科技有限公司
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