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A sugar-controlled pastry

A technology for pastry and sucrose, applied in baking, dough processing, baked food and other directions, can solve problems such as affecting taste, color and shelf life, prone to Maillard reaction, affecting taste and shelf life, etc. Blood sugar, the effect of slowing blood sugar rise

Active Publication Date: 2018-05-01
HEFEI KANGQIAO IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, starch absorption blockers have little effect on the absorption of glucose and sucrose, and cakes contain a lot of starch and sugar, so a single starch absorption blocker or rare sugar cannot solve the problem of sugar control
[0029] Since hot-processed cakes require high-temperature baking, the addition of rare sugars is prone to Maillard reactions, which affect the taste, color and shelf life
Cold-processed pastries are also prone to caramelization during storage, which affects the taste and shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0055] 1. Heart material

[0056] (1) Testing raw materials: testing the activity and quality of starch absorption blockers;

[0057] (2) Prepare starch absorption blocker powder and pass through a 400-mesh sieve;

[0058] (3) Prepare a 1wt% sodium alginate aqueous solution, add starch absorption blocker, L-arabinose, tagatose, and trehalose and stir evenly to obtain a slurry; the mass percentage of each raw material in the slurry is: seaweed Sodium acid 1wt%, starch absorption blocking agent 8wt%, L-arabinose 7wt%, tagatose 4wt%, trehalose 22wt%, the balance is water, makes 5Kg slurry;

[0059] (4) Spray drying the obtained slurry to obtain a gel powder with a particle size of 60-70 microns;

[0060] Two, leather

[0061] (5) Dissolve sodium alginate in warm water at 35°C to make a 3wt% glue, pour in trehalose and whey protein powder while stirring and stir evenly, add 1wt% calcium lactate aqueous solution, stir evenly to obtain a viscous Slurry; the mass percent composit...

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PUM

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Abstract

The invention provides a sugar control cookie which comprises, relative to the total weight of the cookie, 30-60wt% of flour, 8-12wt% of fat, 6-9wt% of sugar and 5-10wt% of sugar control agents. Starch absorption blocking agents, L-arabinose and tagatose are compounded, the starch absorption blocking agents can block starch absorption, blood sugar rise is slowed down, residual starch absorption is blocked once eating is excessive, the L-arabinose and the tagatose with low heat can block sucrose and glucose absorption, postprandial blood sugar is reduced, so that blood sugar is stable, and occurrence and development of diabetic complications are delayed and decreased.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sugar-controlling pastry. Background technique [0002] Pastry is loved by people because of its delicious nutrition, but due to the high content of sugar, it is restricted for people with diabetes. [0003] With the development of science and technology and the application of biotechnology, L-arabinose and tagatose newly approved by the Ministry of Health are being added to the food of diabetics and weight loss people more and more because of their unique effects of blocking the absorption of sucrose and glucose. middle. The use of the starch absorption blocker can not only replace the meal to fill the stomach, but also reduce postprandial blood sugar for making cakes eaten by diabetics. [0004] Starch Blocker (StarchBlocker) is a 100% natural ingredient obtained from North American white kidney bean by using special biochemical technology and supercritical technology. Befor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/062A21D13/22A21D13/28A21D2/18
CPCA21D2/181A21D13/062A21D13/22A21D13/28
Inventor 方明
Owner HEFEI KANGQIAO IND & TRADE CO LTD