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Sugar-free yolk saqima and its preparing process

A production method and a technology for egg yolk pastry, applied in the field of snack food, can solve the problems of high energy value, unsuitable for diabetic patients, poor taste and the like, and achieve the effects of good taste, good sweetness characteristics, and no bitterness and astringency.

Inactive Publication Date: 2004-03-17
常州花而美食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, a sucrose-free Sachima that appears on the market is produced by simply replacing sucrose with some xylitol, sorbitol, and maltitol. This food has a distinct bitter taste and extremely poor taste, making it difficult to consume Accepted by consumers, and the energy value of the product is still high
Others are produced by using the so-called fructo-oligosaccharide syrup with low sugar content and isomalto-oligosaccharide syrup (containing a large amount of glucose, accounting for about 40% to 50% of the total solid content) to replace sucrose. These products contain A lot of glucose, not suitable for diabetics

Method used

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  • Sugar-free yolk saqima and its preparing process
  • Sugar-free yolk saqima and its preparing process

Examples

Experimental program
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Embodiment 1

[0026] Embodiment 1, get 16kg of maltitol, 1kg of seaweed polysaccharide, 5kg of dietary fiber, 5kg of sweetener xylitol and 0.5kg of butter essence and boil it at 120°C to 130°C to make syrup for later use.

[0027] Take 30kg of shelled eggs and put them into an egg beater to beat them. Mix the beaten eggs with 25kg of refined flour and then put them into a mixer to stir them into dough. Ferment the dough, then open the noodles into noodles, and then enter the oil pan for frying. The frying temperature is 150°C to 200°C, and the frying time is 30 seconds. After being taken out of the pan, it is dried into strips. The strips are mixed with the boiled syrup and then put into a roller machine for stirring. After being shaped, they are cooled and cut into pieces. After cooling and packaging, the finished sugar-free egg yolk crisp Sachima is obtained.

[0028] In order to prolong the shelf life of the sugar-free egg yolk shortbread Shaqima of the present invention, the fried strip...

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Abstract

A sugar-free yolk Saqima, a food, is made from fresh egg, sweetening agent, edible fibres, refined wheat flour, oil, maltitol, algal polysaccharides and essence through proportioning, boiling down the mixture of sweetening agent, edible fibres, maltitol, algal polysaccharides and essence to obtain syrup, mixing fresh egg with wheat flour to obtain dough, fermenting in oven, cutting, frying in oil, cooling, mixing, shaping, mixing with said syrup, shaping, cooling, cutting into blocks and packing. Its advantages are no sugar content, low energy, pure taste, crisp and soft mass, and long storage period. It is suitable of the patients of diabetes and obesity.

Description

technical field [0001] The invention relates to the field of snack foods, in particular to a sugar-free, low-energy egg yolk crisp and a production method thereof. Background technique [0002] Shaqima is a snack food suitable for all ages. It is made of eggs, flour, sugar and other raw materials. It is not only nutritious, but also crispy and fragrant. In the prior art, Sachima contains as much as 30-40% sucrose, which belongs to high-sugar food, and is easy to cause obesity, hyperlipidemia, coronary heart disease, arteriosclerosis, diabetes and other diseases. The experience of developed countries shows that the period when a country moves from poverty to wealth is the peak period of obesity, and our country is also in such a period. Obesity and diabetes have gradually become a serious disease that seriously endangers health. Therefore, the development of sugar-free, low-energy healthy food has become a current urgent need. At present, a sucrose-free Sachima that appears...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A23L7/10
Inventor 姜新生
Owner 常州花而美食品有限公司
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