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Health xylitol peanut crisp

A technology of xylitol and peanut crisp, which is applied in the field of snack foods, can solve the problems of high blood fat and poor gastrointestinal function, achieve the effects of low calorie, prevent dental caries, and improve immunity

Inactive Publication Date: 2009-10-07
CHANGZHOU AQUATIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Peanut crisps currently on the market contain 20% to 30% white granulated sugar, which are high-sugar foods and can easily cause various cardiovascular diseases. Many middle-aged and elderly people want to eat them but dare not eat them, especially those with diabetes. , obese people are afraid to eat
In addition, today's middle-aged and elderly people generally have problems such as high blood lipids and poor gastrointestinal function. Therefore, it is urgent to develop a sugar-free peanut crisp product that is suitable for the physiological characteristics of middle-aged and elderly people and is inexpensive.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1 prepares health-care type xylitol peanut crisp of the present invention

[0011] The specific operation is as follows:

[0012] ① Weigh each raw material according to the following proportions: flour 4.5Kg, eggs 0.6Kg, xylitol 2.5Kg, vegetable oil 1.5Kg, isomaltooligosaccharide 0.9Kg;

[0013] Among them: flour is standard flour, eggs are fresh eggs, and vegetable oil is soybean oil;

[0014] ② Pour the above-mentioned xylitol and fresh eggs into the mixing bucket, stir for 30 minutes, add soybean oil and stir for 10 minutes, then add flour and isomaltooligosaccharide while stirring, take out after stirring for 20 minutes, and take 20g as a portion Carry out division, then make spherical shape, brush egg liquid on its surface, send into baking oven, bake at 200 DEG C for 25 minutes, take out the oven, cool, make the health-care type xylitol peanut crisp finished product of the present invention after packing.

Embodiment 2

[0015] Embodiment 2 prepares health-care type xylitol peanut crisp of the present invention

[0016] The specific operation is as follows:

[0017] ① Weigh each raw material according to the following ratio: flour 4.0Kg, egg 1.0Kg, xylitol 1.5Kg, vegetable oil 2.0Kg, isomaltooligosaccharide 1.5Kg;

[0018] Among them: the flour is whole wheat flour, the eggs are fresh eggs, and the vegetable oil is peanut oil;

[0019] ② Operate according to the method of Example 1 to obtain the finished product of health care type xylitol peanut crisp of the present invention.

Embodiment 3

[0020] Embodiment 3 prepares health-care type xylitol peanut crisp of the present invention

[0021] The specific operation is basically the same as in Example 2, except that the raw flour is a mixture of wholemeal flour and standard flour with a weight ratio of 2:1.

[0022] The health-care xylitol peanut crisps of the present invention in Examples 2 and 3 can meet the needs of different groups of people due to the use of whole wheat flour containing wheat bran.

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PUM

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Abstract

The invention relates to a health xylitol peanut crisp, which contains oligoisomaltose and xylitol. The weight percentage of each material is as follows: 30-45 percent of flour, 6-10 percent of egg, 15-25 percent of xylitol, 15-20 percent of seed fat and 2-15 percent of oligoisomaltose, wherein the flour is standard flour or whole wheat flour or the mixture of the two. The invention takes full advantage of physiological function of the oligoisomaltose in human bodies, gives health care function to traditional peanut crisp, improves the colour and luster of finished products of traditional peanut crisp, meets the requirements of consumers on product appearance, is particularly applicable for diabetes patients and fatty people as the traditional sucrose is replaced by xylitol, and adds new species for the peanut crisp.

Description

technical field [0001] The invention relates to a health care type xylitol peanut crisp, which belongs to the field of leisure food. Background technique [0002] Peanut crisps currently on the market contain 20% to 30% white granulated sugar, which are high-sugar foods and can easily cause various cardiovascular diseases. Many middle-aged and elderly people want to eat them but dare not eat them, especially those with diabetes. , Obese people are afraid to eat. In addition, today's middle-aged and elderly people generally have problems such as high blood lipids and poor gastrointestinal function. Therefore, it is urgent to develop a sugar-free peanut crisp product suitable for the physiological characteristics of middle-aged and elderly people with high quality and low price. Contents of the invention [0003] The purpose of the present invention is to provide a sugar-free health-care xylitol peanut crisp suitable for the physiological characteristics of middle-aged and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A23L1/30A23L1/22A23L1/09A23L33/10A23L33/125A23L33/21
Inventor 严国定
Owner CHANGZHOU AQUATIC
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