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A technology for lowering blood sugar and carob bean syrup, which is applied in the direction of confectionery, confectionery industry, and the function of food ingredients, etc., can solve problems such as affecting human health and endangering life, etc., and achieve the effects of strong water absorption, lowering blood sugar, and good taste.
Inactive Publication Date: 2018-05-08
TIANJIN ALPHA HEALTH-CARE PROD CO LTD
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Abstract
Description
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Problems solved by technology
[0002] In recent decades, the number of diabetes patients in the world has increased sharply, and it has become the third largest non-communicable chronic disease after tumors and cardiovascular and cerebrovascular diseases, seriously affecting human health and ev
Method used
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Embodiment 1
[0026] The sugar-free saqima for lowering blood sugar, its production process is as follows:
[0027] (1) Kneading dough: Mix 23 parts by weight of flour, 17 parts of eggs, 12 parts of vegetable oil, 4 parts of carob powder, 1.5 parts of gluten powder, 0.6 parts of baking powder, and 0.04 parts of salt, and add to the dough mixer Mix slowly; turn off the mixer when a smooth dough is formed quickly, and take out the dough.
[0028] (2) Refreshing: put the dough prepared in step (1) at 35°C for 2 hours;
[0029] (3) sheet pressing: through the dough of step (2), the dough is pressed into a dough sheet with a thickness of about 2mm by a noodle machine;
[0030] (4) strip cutting: the dough piece of step (3) is cut into 5mm wide, 6cm long thin strip, i.e. billet;
[0031] (5) Fried shreds: Put the billet made in step (4) into the oil pan for frying, the oil temperature is 150°C, and the frying time is 50-60 seconds. yellow;
[0032] (6) Boiling syrup: put the maltitol liquid a...
Embodiment 2
[0038] The sugar-free saqima for lowering blood sugar, its production process is as follows:
[0039] (1) Kneading dough: mix 20 parts by weight of flour, 15 parts of eggs, 10 parts of vegetable oil, 4 parts of carob powder, 0.5 parts of gluten powder, 0.5 parts of baking powder, and 0.02 parts of salt, and add to the dough mixer Mix slowly; turn off the mixer when a smooth dough is formed quickly, and take out the dough.
[0040] (2) Refreshing: put the dough prepared in step (1) at 35°C for 2 hours;
[0041] (3) sheet pressing: through the dough of step (2), the dough is pressed into a dough sheet with a thickness of about 2mm by a noodle machine;
[0042] (4) strip cutting: the dough piece of step (3) is cut into 5mm wide, 6cm long thin strip, i.e. billet;
[0043] (5) Fried shreds: Put the billet made in step (4) into the oil pan for frying, the oil temperature is 150°C, and the frying time is 50-60 seconds. yellow;
[0044] (6) Boiling syrup: put the maltitol liquid a...
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Abstract
In order to solve the problems that conventional sugarless Sachima can cause blood sugar to rise and cause diarrhoea, the invention discloses sugarless Sachima capable of reducing blood sugar. The formula of the sugarless Sachima consists of the following components in parts by weight: 20-25 parts of flour, 15-20 parts of eggs, 10-15 parts of vegetable oil, 10-12 parts of maltitol fluid, 2-4 partsof carob bean powder, 0.5-2 parts of vital wheat gluten, 0.5-0.8 part of baking powder, 0.02-0.06 part of salt and 0.5-2 parts of carob bean syrup. The sugarless Sachima is made through the steps ofperforming dough mixing, performing leavening, rolling the aged dough into slices, performing cutting to obtain strips, frying the strips, performing decoction to obtain syrup, wrapping the syrup, performing calendering, performing cooling, performing dicing, and performing packaging. According to the sugarless Sachima disclosed by the invention, the carob bean syrup is added, so that the problemthat the blood sugar of diabetics eating the Sachima can rise is solved through the efficacy of rich D-pinitol in the carob bean syrup capable of reducing blood sugar; besides, through rich tannin andrich dietary fibers in the carob bean powder, the problem that sugar alcohol stimulates the intestinal tracts to cause diarrhoea can be solved; and therefore, after the diabetics eat the sugarless Sachima, the blood sugar can be reduced, and the condition of the diarrhoea can be avoided.
Description
technical field [0001] The invention relates to the field of food, in particular to a sugar-free saqima for lowering blood sugar. Background technique [0002] In recent decades, the number of diabetes patients in the world has increased sharply, and it has become the third largest non-communicable chronic disease after tumors and cardiovascular and cerebrovascular diseases, seriously affecting human health and even endangering lives. At present, my country has become the number of diabetic patients The country with the second largest number, and in order to stabilize blood sugar, diabetic patients need to take drugs or inject insulin for a long time, which is very painful. [0003] D-pinitol has insulin-like effects. D-pinitol has a low calorific value, can affect the metabolism of blood sugar, improves insulin function by improving insulin sensitivity, and makes blood sugar levels more stable. It is an important plant active ingredient to complete insulin function and tran...
Claims
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Application Information
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