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Formula of low-sugar food and preparation method thereof

A production method and food technology, applied in bakery, bakery processing, food science, etc., can solve the problems of low sugar content, lack of fruit vitamins, high sugar content, etc.

Inactive Publication Date: 2020-03-06
HANGZHOU GUANHUAWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Low-sugar foods generally refer to low-sugar content, which is only within the range allowed by national standards. Fat-free foods are not really fat-free, so everyone should pay special attention when purchasing, especially diabetics and people with high blood fat. Note that most of the common desserts on the market contain high sugar content, which is not conducive to eating by people who lose weight, and most people who lose weight love sweets, and most obese people have relatively weak ability to control their diet. At the same time, they lack the supplement of fruit vitamins, thus Cause energy and nutritional supplement to be seriously unbalanced, so a kind of low-sugar food formula and preparation method thereof that can solve the above problems are urgently needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The formula of low-sugar food is made from the following raw materials: 200 parts of low-gluten flour, 200 parts of liquid maltitol, 200 parts of eggs, 1 part of protein sugar, 9 parts of corn flour, 7 parts of cake oil, 77 parts of water, and 1 part of liquid soap , and 14 parts of pumpkin powder.

[0019] The method comprises the following steps: egg beating, batter mixing, moulding, baking, oiling, demolding and artistic processing; the egg beating is to put eggs, liquid maltitol, protein sugar and liquid soap into a beater , then set the beater to a medium speed, stir well, put in the cake oil, dissolve the cake oil, add warm water, then set the beater to high-speed stirring, until the volume of the slurry increases to more than 2 times; beat eggs After the liquid step is completed, enter the step of mixing the paste. The paste mixing is to slow down the rotating speed of the egg beater, pour in low-gluten flour, corn flour and pumpkin powder and mix well, then clos...

Embodiment 2

[0022] An embodiment provided by the present invention: during the artistic processing step, remove the seeds from the extra apple slices, then cut the finished cake down to 3 / 4, cut off 1 / 4 of one end of the apple slices, and finally cut off one end Stuff it into the inner wall of the cake to make a hamburger-shaped cake. Cut off 1 / 4 of one end of the apple slice and cut it to 3 / 4 of the cake. Use the inner end of the gap to match the slice of the apple slice, and use the cake to clamp the apple slice. , improve the friction of apple slices, and combine apples and cakes to improve the nutritional content of food. Apples contain more potassium, which can combine with excess sodium in the human body to excrete it from the body. When the human body consumes sodium When there is too much salt, eat some apples, which is beneficial to balance the electrolytes in the body. Elements such as phosphorus and iron contained in apples are easily absorbed by the intestinal wall, and have th...

Embodiment 3

[0024] An embodiment provided by the present invention: during artistic processing, firstly cut two concentric ring-shaped slits on the upper end of the cake, cut the added pitaya kernels into sheet-shaped particles and stuff them into the gaps in the outer ring, and finally cut the added strawberries into slices Insert it into the gap of the inner ring to form a flowerpot-shaped cake. Use the two circular grooves cut out on the top of the cake, and use the groove wall to provide pressure for the dragon fruit particles and strawberry slices to achieve the purpose of improving friction. Insert the pitaya pulp and sliced ​​strawberries into the ring groove to enhance the taste while embellishing. Strawberries supplement vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, Nutrients such as copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanins.

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Abstract

The invention discloses a formula of a low-sugar food and a preparation method thereof. According to the formula of the low-sugar food, the low-sugar food comprises the following raw materials: 200 parts of low-gluten flour, 200 parts of liquid maltitol, 200 parts of eggs, 1 part of protein sugar, 9 parts of corn flour, 7 parts of cake oil, 77 parts of clear water, 1 part of alkaline water and 14parts of pumpkin powder. In addition, the preparation method of the low-sugar food comprises the following steps: beating egg liquid; mixing a paste; putting a product into a mold; carrying out baking; brushing the baked product with oil; carrying out demolding; and carrying out artistic processing. At the step of beating egg liquid, eggs, liquid maltitol, aspartame and alkaline water are put intoa beater; the beater is set to be at a medium speed and carries out uniform mixing; the cake oil is added; after dissolving of the cake oil, warm water is added; the beater is set to carry out mixingat a high speed until the volume of pulp is increased to be more than 2 times; and then after completion of the egg liquid beating, the step of paste mixing is performed. Therefore, the calorie ratioof the cake is reduced; the fat accumulation amount of fat is reduced; and the use requirements are better met.

Description

technical field [0001] The invention relates to the technical field of formulations of low-sugar foods and their preparation, in particular to the formulations of low-sugar foods and their preparation methods. Background technique [0002] Low-sugar foods generally refer to low-sugar content, which is only within the range allowed by national standards. Fat-free foods are not really fat-free, so everyone should pay special attention when purchasing, especially diabetics and people with high blood fat. Note that most of the common desserts on the market contain high sugar content, which is not conducive to eating by people who lose weight, and most people who lose weight love sweets, and most obese people have relatively weak ability to control their diet. At the same time, they lack the supplement of fruit vitamins, thus Cause energy and nutritional supplement to be seriously unbalanced, so be badly in need of a kind of low-sugar food formula and preparation method thereof t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21C15/00
CPCA21D13/062A21D2/36A21C15/00
Inventor 江芬儿金霞
Owner HANGZHOU GUANHUAWANG FOOD
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