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

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...

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 replace high-calorie foods such as sucrose substances, thus greatly reducing the intake of sugar and high-calorie in the human body, suitable for diabetics and obesity Diabetic patients, but it still has no effect of suppressing and lowering blood sugar; and using high-gluten flour, the sugar is obviously raised, so diabetics still cannot eat more; and the protein content is low

Poor nutritional balance and low nutritional value