Formula and preparation process of tartary buckwheat caramel treats suitable for diabetics

A tartary buckwheat sachima, a technology for diabetics, applied in the confectionery industry, confectionery, food ingredients functions and other directions, can solve the problems of no blood sugar suppression, poor nutritional balance, low protein content, etc., to help control blood sugar. , The effect of improving nutritional value and protein content

Inactive Publication Date: 2018-04-20
TIANJIN ALPHA HEALTH-CARE PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching, it was found that another Chinese invention patent application CN104068190A discloses a sugar-free Shaqima, which uses a large amount of maltitol combined with a medium amount of isomalto-oligosaccharide and a small amount of xylitol, maltitol, isomalto-oligosaccharide, and xylitol These three kinds have the taste of sugar, but do not have the energy of simple sugar (sucrose maltose), and can re...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0042] Prepare 100g of tartary buckwheat Shaqima suitable for diabetics, the components and ratio are: 50g of fried fruit sticks and 50g of sugar alcohol;

[0043] The components and proportioning of the fried fruit strips are: 11g of wheat flour, 11.5g of gluten powder, 2.5g of tartary buckwheat flour, 12g of vegetable oil, 12g of eggs, 0.5g of compound leavening agent, and 0.5g of emulsifier;

[0044] The components and proportioning of the sugar alcohol are: 25g of xylitol liquid, 24g of maltitol liquid and 1g of food essence.

[0045] Further, the emulsifier is one of sucrose ester, sorbitol fat, soybean lecithin, monoglyceride laurate, and propylene glycol fatty acid ester.

[0046] Preferably, the food flavor is one or a mixture of edible mung bean flavor, edible corn flavor or edible red bean flavor.

[0047] Particularly, the composite leavening agent is a mixture of sodium bicarbonate, edible corn starch, calcium dihydrogen phosphate, calcium hydrogen phosphate, and ...

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PUM

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Abstract

The invention relates to a formula and preparation process of tartary buckwheat caramel treats suitable for diabetics. The formula of the tartary buckwheat caramel treats suitable for the diabetics comprises the following components in parts by weight: 50 parts of fried fruit strips and 50 parts of sugar alcohol. The preparation process of the tartary buckwheat caramel treats suitable for the diabetics comprises the following steps: step 1, blending materials for the fried fruit strips according to fried fruit strip components and proportioning of the components, and conducting dough kneading;and step 2, wrapping dough with plastic cloth, and putting the wrapped dough at a temperature of 30-32 DEG C and at a humidity of 55-59 RH%, and conducting dough curing for 3.5 hours. The formula ofthe tartary buckwheat caramel treats suitable for the diabetics disclosed by the invention has higher and more uniform nutritional value and higher protein content, reduces risk of blood sugar risingafter eating, and is beneficial to the effective control of blood sugar of the diabetics. The preparation process of the tartary buckwheat caramel treats suitable for the diabetics processes the blended raw materials, and employs proper process conditions, so that the high-quality sugar-free caramel treats can be produced.

Description

technical field [0001] The invention relates to the field of tartary buckwheat sachima formula and a preparation process, in particular to a tartary buckwheat sachima formula and a preparation process suitable for diabetics. Background technique [0002] Shaqima tastes sweet and soft, and is very popular among people. Traditional Shaqima is a high-sugar and high-calorie product, so many diabetics want to eat it but dare not. [0003] At present, the development of sugar-free foods for diabetic patients is becoming more and more popular, and sugar-free foods can be bought in major supermarkets. Among them, there is no shortage of sugar-free Sachima, but the taste of the existing Sachima is poor, which cannot be compared with the traditional high-sugar Sachima, and it is not really sugar-free. It has no effect on inhibiting and lowering blood sugar for diabetics. effect; [0004] After searching, it is found that the Chinese invention patent application CN1739363A discloses...

Claims

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Application Information

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IPC IPC(8): A23G3/36
CPCA23G3/36A23V2002/00A23V2200/222A23V2200/234A23V2200/328A23V2250/5486A23V2250/6422A23V2250/6416A23V2250/5118
Inventor 王书新
Owner TIANJIN ALPHA HEALTH-CARE PROD CO LTD
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