Saqima made of buckwheat flour

The technology of buckwheat and tartary buckwheat powder is applied in the field of snack food, which can solve the problems of imperfection, low health care effect and lack, and achieve the effects of reducing blood fat, increasing sweetness and protecting dental health.

Inactive Publication Date: 2007-04-18
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

However, this xylitol Sachima still has imperfections, that is, it lacks crude protein, crude fat, and trace elements such as zinc, magnesium, selenium, and calcium, and its health care effect is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Ingredients: 32kg of fresh eggs, 8kg of xylitol, 8kg of dietary fiber, 20kg of refined flour, 1kg of oil, 15kg of maltitol, 14kg of tartary buckwheat powder, 1kg of sodium alginate, and 1kg of essence.

[0020] Mix xylitol, dietary fiber, maltitol, sodium alginate, and essence to make a syrup for later use; stir beaten eggs, refined flour, and tartary buckwheat powder to form a dough that is fermented in an oven, then cut into noodles and deep-fried , cooled, and shaped, stirred with syrup, out of the machine, shaped, cut into pieces after cooling, and finished product after cooling and packaging.

Embodiment 2

[0022] Ingredients: 26kg of fresh eggs, 9kg of xylitol, 9kg of dietary fiber, 21kg of refined flour, 1kg of oil, 17kg of maltitol, 15kg of tartary buckwheat powder, 1kg of sodium alginate, and 1kg of essence.

[0023] Mix xylitol, dietary fiber, maltitol, sodium alginate, and essence to make a syrup for later use; stir beaten eggs, refined flour, and tartary buckwheat powder to form a dough that is fermented in an oven, then cut into noodles and deep-fried , cooled, and shaped, stirred with syrup, out of the machine, shaped, cut into pieces after cooling, and finished product after cooling and packaging.

Embodiment 3

[0025] Ingredients: 34 kg of fresh eggs, 6 kg of xylitol, 6 kg of dietary fiber, 21 kg of refined flour, 2 kg of oil, 16 kg of maltitol, 14 kg of tartary buckwheat powder, 2 kg of sodium alginate, 1 kg of essence

[0026] Mix xylitol, dietary fiber, maltitol, sodium alginate, and essence to make syrup for later use; stir beaten eggs, refined flour, and tartary buckwheat powder to form a dough, put it into an oven for fermentation, and then cut it into noodles and deep-fry , cooled, and shaped, stirred with syrup, out of the machine, shaped, cut into pieces after cooling, and finished product after cooling and packaging.

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PUM

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Abstract

A buckwheat Shaqima rich in nutrients for regulating blood sugar and blood fat is proportionally prepared from egg, xylitol, edible fibers, refined wheat flour, oil, maltitol and tartarian buckwheat.

Description

technical field [0001] The invention relates to the field of leisure food, in particular to a sugar-free, low-energy buckwheat shaqima. 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 of the Sachima currently on the market contain as much as 30-40% sucrose, which is a high-sugar food that can easily 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 in such a period, obesity and diabetes have gradually become serious health hazards. At present, a sucrose-free Sachima that appears on the market is obtained by simply using some xylitol, sorbitol, and maltitol instead of sucrose. This food has an obvious bitter taste and a very b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42
Inventor 姜新生
Owner 常州花而美食品有限公司
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