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Sugar-free egg roll and method for producing the same

A technology for egg rolls and sugar-free milk powder, which is applied in food preparation, baking, baked food, etc., can solve the problems of suffering from diabetes, complications of diabetes, and inability to eat at will, and achieves extended shelf life, loose tissue, and golden-yellow-reddish color. Effect

Inactive Publication Date: 2009-06-24
TIANJIN PACIFIC PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people often eat sugary pastries, and the subsequent health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people.
Especially after diabetic patients eat sugary cakes, it is easy to cause blood sugar to rise, which will cause diabetic complications in the long run, causing pain to diabetic patients
Therefore, sugary foods, pastries, and beverages cannot be eaten at will by diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Ingredients: 200g eggs, 55g sugar-free improver, 175g low-gluten flour, 10g ammonium bicarbonate, 3g sugar-free milk powder, 60g butter, 65g anhydrous ghee.

[0021] Production Method

[0022] (1) Pour the sugar-free improver, butter, and water-free pastry into the container and stir slowly for 1-3 minutes, then change to high-speed stirring, add eggs while stirring, and stir to mix evenly;

[0023] (2) Add the ammonium bicarbonate and sugar-free milk powder to (1), stir at a medium speed for 5 minutes, and stir evenly;

[0024] (3) Sieve the low-gluten flour and add it to (2), stir at a low speed for 1 minute, then change to a high speed;

[0025] (4) Take 17 grams of batter and put it into an egg roll machine, heat at 200°C, roll it from top to bottom with a rolling rod after 40 seconds, cool to 2 room temperature, and remove it from the rolling rod.

Embodiment 2

[0027] 150g eggs, 50g sugar-free improver, 100g low-gluten flour, 8g ammonium bicarbonate, 2g sugar-free milk powder, 50g butter, 50g anhydrous ghee.

[0028] Production Method

[0029] (1) Pour the sugar-free improver, butter, and water-free pastry into the container and stir slowly for 1-3 minutes, then change to high-speed stirring, add eggs while stirring, and stir to mix evenly;

[0030] (2) Add the ammonium bicarbonate and sugar-free milk powder to (1), stir at a medium speed for 2 minutes, and stir evenly;

[0031] (3) Sieve the low-gluten flour and add it to (2), stir at a low speed for 1 minute, then change to a high speed;

[0032] (4) Take 17 grams of batter and put it into an egg roll machine, heat at 220°C, roll it from top to bottom with a rolling rod after 40 seconds, cool to 2 room temperature, and take it off from the rolling rod.

Embodiment 3

[0034] 200g eggs, 150g sugar-free improver, 250g low-gluten flour, 20g ammonium bicarbonate, 10g sugar-free milk powder, 100g butter, 80g anhydrous ghee.

[0035] Production Method

[0036] (1) Pour the sugar-free improver, butter, and water-free pastry into the container and stir slowly for 3 minutes, then change to high-speed stirring, add eggs while stirring, and stir to mix evenly;

[0037] (2) Add the ammonium bicarbonate and sugar-free milk powder to (1), stir at a medium speed for 5 minutes, and stir evenly;

[0038] (3) Sieve the low-gluten flour and add it to (2), stir at a low speed for 2 minutes, then change to a high speed;

[0039] (4) Take 17 grams of batter and put it into an egg roll machine, heat at 220°C, roll it from top to bottom with a rolling rod after 40 seconds, cool to 2 room temperature, and take it off from the rolling rod.

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PUM

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Abstract

The invention relates to a sugar-free egg roll, which is made from the following materials according to the weight proportions of: egg 100-200 parts, sugar-free modifying agent 50-200 parts, cake flour 50-250 parts, Ammonium bicarbonate 1-20 parts, sugar-free milk powder 2-20 parts, butter 20-100 parts and anhydrous butter 20-80 parts. The sugar-free egg roll of the present invention has a crisp and soft mouth feel, is made from the main material of sugar-free modifying agent, consequently, will not increase blood sugar, and is more suitable for a specific population.

Description

technical field [0001] The invention belongs to the technical field of cake food production, and relates to a production method of baked products, in particular to a sugar-free egg roll and a production method thereof. Background technique [0002] In recent years, with the continuous improvement of the quality of people's living standards, people's dietary structure is also undergoing continuous changes, and the number of people who prefer sweets is gradually increasing. However, people often eat sugary pastries, and health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people. Especially after diabetic patients eat sugary cakes, it is easy to cause blood sugar to rise, which will cause diabetic complications in the long run and cause suffering to diabetic patients. Therefore, sugary foods, pastries, and beverages cannot be eaten by diabetics at will. [0003] In recent years, sugar-free pastries h...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/307A23L15/10
Inventor 宋德成
Owner TIANJIN PACIFIC PHARMA
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