Xylitol condied fritter

A technology of xylitol and oil, which is applied in the field of snack food, can solve the problems of not being suitable for diabetic patients, accepting by consumers, and high energy value, and achieve the effect of protecting dental health, having no bitter taste, and lowering blood lipids

Inactive Publication Date: 2006-03-01
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 obtained 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
There are also some so-called fructo-oligosaccharide syrups and isomalt-oligosaccharide syrups (containing a large amount of glucose, accounting for about 40-50% of the total solids) that are produced by replacing sucrose with low sugar content. These products contain a large amount of glucose , not for use by diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Ingredients: 30kg of fresh eggs, 10kg of xylitol, 10kg of dietary fiber, 25kg of refined flour, 2kg of oil, 20kg of maltitol, 2kg of sodium alginate, and 1kg of essence.

[0018] Mix xylitol, dietary fiber, maltitol, sodium alginate, and essence to make a syrup for later use; stir beaten eggs and fine flour to form a dough and put it into an oven for fermentation, then cut it into noodles, fry, cool, Stir with syrup after forming, take out the machine to form, cut into pieces after cooling, and then cool and pack to get the finished product.

Embodiment 2

[0020] Ingredients: 36kg of fresh eggs, 8kg of xylitol, 8kg of dietary fiber, 24kg of refined flour, 1.5kg of oil, 20kg of maltitol, 2kg of sodium alginate, and 0.5kg of essence.

[0021] Mix xylitol, dietary fiber, maltitol, sodium alginate, and essence to make a syrup for later use; stir beaten eggs and fine flour to form a dough and put it into an oven for fermentation, then cut it into noodles, fry, cool, Stir with syrup after forming, take out the machine to form, cut into pieces after cooling, and then cool and pack to get the finished product.

Embodiment 3

[0023] Ingredients: 40kg of fresh eggs, 9kg of xylitol, 9kg of dietary fiber, 24kg of refined flour, 1kg of oil, 16kg of maltitol, 1.5kg of sodium alginate, and 0.5kg of essence. Mix xylitol, dietary fiber, maltitol, sodium alginate, and essence to make a syrup for later use; stir beaten eggs and fine flour to form a dough and put it into an oven for fermentation, then cut it into noodles, fry, cool, Stir with syrup after forming, take out the machine to form, cut into pieces after cooling, and then cool and pack to get the finished product.

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PUM

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Abstract

The xylitol candied fritter is produced with material comprising fresh egg 30-40 wt%, xylitol 5-10 wt%, diet fiber 5-10 wt%, fine flour 18-25 wt%, oil 1-2 wt%, maltitol 16-20 wt%, sodium alginate 1-2 wt% and essence 0.5-1 wt%. The xylitol candied fritter of the present invention can stabilize blood sugar and reduce blood fat, has no sugar and low energy, and is especially suitable for people with diabetes, obesity, hyperlipemia and other diseases.

Description

technical field [0001] The invention relates to the field of snack foods, in particular to a sugar-free, low-energy xylitol sachima. 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. Most Sachima currently on the market contain 30-40% sucrose, which is a high-sugar food, which can easily lead to obesity, hyperlipidemia, coronary heart disease, arteriosclerosis, diabetes and other diseases. According to the experience of developed countries, the period when a country moves from poverty to prosperity is the peak period of obesity. my country is in such a period, and obesity and diabetes have gradually become serious diseases that seriously endanger health. At present, a sucrose-free Sachima that appears on the market is obtained by simply replacing sucrose with some xylitol, sorbitol, and maltitol. This food has a distinct bitter taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/32A23L1/09A23L1/308A23D9/00A23L29/30A23L33/21
Inventor 姜新生
Owner 常州花而美食品有限公司
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