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Biscuit sandwich material, sandwich cake and method for making same

A technology for sandwich cake and sandwich material, which is applied in the field of sandwich cake and its production, and sugar-free biscuit sandwich material, and can solve the problems of dislike of taste, consumer dislike of eating, unsatisfactory taste, etc.

Inactive Publication Date: 2007-02-07
冯健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The sweetener of the sandwich material (or slurry) of traditional sandwich cakes mainly comes from glucose powder or white granulated sugar powder. The sugar content of the sandwich material made in this way will be high, and diabetics and people who avoid sugar can’t eat it
[0003] In the prior art, there are also sugar-free sandwich cakes, but the sugar-free sandwich cakes produced are difficult to meet the requirements of the national standard GB 13432-2004, that is, the total sugar content of biscuits (all monosaccharides and disaccharides) does not exceed 0.5g / 100g
In addition, the sugar-free sandwich cakes in the prior art have an unsatisfactory taste, and some consumers do not like to eat them.
[0004] In the prior art, some people use raw materials such as peanut butter and chocolate as sandwich materials. Some consumers think that such sandwiches are too monotonous or do not like the taste of peanut butter or chocolate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049]Sandwich pie skin raw materials: 100 parts of fine flour; 10 parts of vegetable oil; 6 parts of fresh eggs; 1 part of natural vegetables (ground); 3.5 parts of milk powder; 3.5 parts of cream; 1.5 parts of table salt; 0.3 parts of yeast; ; 0.1 part of sodium bicarbonate; 0.05 part of sodium metabisulfite.

[0050] The raw materials of the sandwich material: 45 parts of shortening; 30 parts of sugar-free biscuit powder (90 mesh); 24 parts of xylitol; 0.025 parts of food flavor; 0.01 part of gelatin;

Embodiment 2

[0052] The raw material of sandwich cake crust is identical with embodiment 1.

[0053] The raw materials of the sandwich material: 45 parts of shortening; 30 parts of sugar-free biscuit powder (150 mesh); 24 parts of xylitol; 0.025 parts of food flavor; 0.01 part of gelatin;

Embodiment 3

[0055] The raw material of sandwich cake crust is identical with embodiment 1.

[0056] The raw materials of the sandwich material: 45 parts of shortening; 30 parts of sugar-free biscuit powder (100 mesh); 10 parts of xylitol; 0.025 parts of food flavor; 0.01 part of gelatin;

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Abstract

The invention discloses a preparing method of sugar-free sandwich material and sugar-free sandwich biscuit, which comprises the following steps: grinding sugar-free biscuit case; sieving to reach certain fineness; modulating with xylit and other raw materials; preparing sugar-free sandwich biscuit through sandwiching single piece and sandwich together; fitting for diabetic patient.

Description

technical field [0001] The invention relates to food, in particular to a sugar-free biscuit center material, a sandwich cake and a preparation method thereof. Background technique [0002] The sweetener of the filling material (or slurry) of the traditional sandwich cake mainly comes from glucose powder or white granulated sugar powder, and the filling material made in this way will have a high sugar content, which cannot be eaten by diabetics and those who avoid sugar. [0003] In the prior art, there are also sugar-free sandwich cakes, but the sugar-free sandwich cakes produced are difficult to meet the requirements of the national standard GB 13432-2004, that is, the total sugar content of biscuits (all monosaccharides and disaccharides) does not exceed 0.5g / 100g. In addition, the sugar-free sandwich cakes in the prior art have an unsatisfactory taste, and some consumers do not like to eat them. [0004] In the prior art, there are also people who use raw materials such ...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 冯健
Owner 冯健
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