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Low-GI steamed cake rich in dietary fibers and preparation method thereof

A technology of dietary fiber and steamed cakes, which is applied in the functions of food ingredients, ingredients of oil-containing food, food science, etc., can solve the problems that the taste needs to be improved, it is not suitable for people who lose weight or people with diabetes, and the content of carbohydrates and fats is high. To achieve the effect of good taste, good intestinal health, fluffy and soft tissue

Pending Publication Date: 2020-04-17
玛士撒拉(上海)医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional cakes are generally processed with wheat flour as the main raw material. Although good progress has been made in the color, aroma, and taste of the cake, the available carbohydrate and fat content is relatively high, so it is not suitable for dieters or diabetics. , and its taste needs to be improved

Method used

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  • Low-GI steamed cake rich in dietary fibers and preparation method thereof
  • Low-GI steamed cake rich in dietary fibers and preparation method thereof
  • Low-GI steamed cake rich in dietary fibers and preparation method thereof

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preparation example Construction

[0037] In addition, the present invention also proposes a method for preparing the above-mentioned cake, which includes the following steps: steaming the mixed raw materials.

[0038] In some embodiments, when the raw material includes vegetable oil, raw materials other than vegetable oil can be mixed first to prepare batter, and then the batter is mixed with vegetable oil and steamed.

[0039] For reference, the batter preparation method may include: mixing trehalose, maltitol and egg liquid, and beating to obtain the first system; mixing the remaining raw materials except vegetable oil, trehalose, maltitol and egg liquid to obtain the second system; Mix the first system and the second system to obtain batter. Preferably, the obtained batter has a specific gravity of 0.55-0.6.

[0040] It is worth noting that in this application, the trehalose, maltitol and egg liquid are mixed and beaten first, so that the trehalose and maltitol can be fully mixed with the egg liquid during...

Embodiment 1

[0047] The raw material of the low GI steamed cake rich in dietary fiber provided by this embodiment consists of the following ingredients:

[0048] 10 parts by weight of trehalose, 2 parts by weight of maltitol, 6 parts by weight of soybean dietary fiber, 12 parts by weight of oat fiber, 2 parts by weight of wheat fiber, 1 part by weight of konjac flour, 3 parts by weight of polydextrose, 3 parts by weight of inulin, 2 parts by weight of resistant dextrin, 20 parts by weight of low-gluten wheat flour, 10 parts by weight of chickpea flour, 30 parts by weight of egg liquid, 10 parts by weight of vegetable oil, 1 part by weight of Composite emulsifying leavening agent, 10 parts by weight of water and 1 part by weight of salt.

[0049] Among them, the compound emulsifying leavening agent is composed of hydroxypropyl distarch phosphate, monoglyceride, polyglycerol fatty acid ester, sodium bicarbonate, guar Gum, xanthan gum and disodium dihydrogen pyrophosphate.

[0050] Its prep...

Embodiment 2

[0052] The difference between this embodiment and embodiment 1 is that the raw material of cake is made up of following composition:

[0053] 20 parts by weight of trehalose, 5 parts by weight of maltitol, 10 parts by weight of soybean fiber, 23 parts by weight of oat fiber, 3 parts by weight of wheat fiber group, 5 parts by weight of konjac flour, 10 parts by weight of polydextrose, 8 parts by weight of inulin, 5 parts by weight of resistant dextrin group, 40 parts by weight of low-gluten wheat flour, 20 parts by weight of chickpea flour, 50 parts by weight of egg liquid, 15 parts by weight of vegetable oil, 5 parts by weight of The compound emulsifying leavening agent of the compound, the water of 30 parts by weight and the salt of 5 parts by weight.

[0054] Among them, the compound emulsifying leavening agent is composed of hydroxypropyl distarch phosphate, monoglyceride, polyglycerol fatty acid ester, sodium bicarbonate, guar Gum, xanthan gum and disodium dihydrogen pyro...

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Abstract

The invention provides a low-GI steamed cake rich in dietary fibers and a preparation method thereof, and belongs to the technical field of food. Raw materials of the cake do not contain white granulated sugar and comprise, by weight, 10-20 parts of trehalose, 2-5 parts of maltitol, 5-10 parts of bean fibers, 14-26 parts of cereal fibers, 1-5 parts of konjaku flour, 3-10 parts of polydextrose, 3-8parts of inulin and 2-5 parts of resistant dextrin. The cake has a lower caloric value and can control the blood sugar rise after eating, so that the cake is suitable for weight-losing people or diabetic people to eat. Through the matching of soluble dietary fibers and insoluble dietary fibers, the satiety of an eater can be improved, the insulin sensitivity can be improved, the intestinal peristalsis can be promoted, the intestinal health can be benefited, meanwhile, the rising speed of blood sugar after eating can be delayed, and the rising amplitude can be reduced. The preparation method of the cake comprises the step of steaming the mixed raw materials. The method is simple and easy to operate, and a finished cake which is fluffy and soft in texture and good in taste can be obtained.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a low-GI steamed cake rich in dietary fiber and a preparation method thereof. Background technique [0002] With the change of lifestyle and diet structure, the prevalence of obesity is on the rise worldwide, and obesity has become one of the most serious public health problems faced by the existing society. In my country, there are currently at least 200-300 million overweight people and 30-40 million obese people. Obesity can lead to hypertension, hyperlipidemia, type 2 diabetes, stroke, cancer and other diseases. However, the prepackaged foods that are really suitable for overweight and obese people are still relatively limited, and it is necessary to develop foods that are suitable for consumers and like to eat. [0003] Dietary fiber refers to polysaccharides and lignin that cannot be digested and absorbed by the human body. According to solubility, it can be divided into sol...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L11/00A23L29/00A23L29/10A23L33/125A23L33/21A23L33/22A23L33/26A23L33/10
CPCA23L7/117A23L11/05A23L29/10A23L29/015A23L29/04A23L29/05A23L29/035A23L33/125A23L33/21A23L33/22A23L33/26A23L33/10A23V2002/00A23V2200/222A23V2200/234A23V2200/32A23V2200/328A23V2200/332A23V2250/5042A23V2250/5062A23V2250/5114A23V2250/636A23V2250/6416A23V2250/1614A23V2250/1618A23V2250/18A23V2250/192A23V2250/506A23V2250/5086
Inventor 张波唐黎明崔鹏举廖灿杰徐佳张妍
Owner 玛士撒拉(上海)医疗科技有限公司
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