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Low-sugar wafer biscuit

A biscuit and cake skin technology, applied in baking, baked goods, food science, etc., can solve the problems of unhealthy human health and high sugar content

Inactive Publication Date: 2014-10-01
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, wafer biscuits on the market mainly include chocolate wafer biscuits, peanut flavor wafer biscuits, strawberry flavor wafer biscuits and other varieties, among which the sugar content is very high, and long-term consumption is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Ingredients

[0022] Cake crust: 100 parts flour, 8 parts palm oil, 0.8 parts ammonium bicarbonate, 0.5 parts sodium bicarbonate, 0.02 parts salt, 150 parts water;

[0023] Filling: 60 parts of peanut meal, 0.1 part of stevia extract, 10 parts of wolfberry powder, 8 parts of whole milk powder, 0.03 part of salt, 0.01 part of antioxidant, 0.01 part of food flavor;

[0024] 2) Pie crust making

[0025] After the raw materials of the cake skin are stirred evenly according to the proportion, put them into the baking tray, the baking temperature is 135°C for the upper mold, and 140°C for the lower mold, and bake for 8 minutes;

[0026] 3) Making stuffing heart

[0027] The raw materials are mixed in proportion, crushed, and a large amount of air is poured into the filling through stirring, so that the volume of the filling is expanded and loose;

[0028] 4) Sandwich

[0029] Take four layers of wafer sheets, sandwich three layers of fillings, t...

Embodiment 2

[0031] 1) Ingredients

[0032] Cake crust: 100 parts flour, 9 parts palm oil, 0.7 parts ammonium bicarbonate, 0.4 parts sodium bicarbonate, 0.02 parts salt, 130 parts water;

[0033] Filling: 65 parts of peanut meal, 0.1 part of stevia extract, 12 parts of wolfberry powder, 7 parts of whole milk powder, 0.04 part of salt, 0.01 part of antioxidant, 0.01 part of food flavor;

[0034] 2) Pie crust making

[0035] After the raw materials of the cake skin are stirred evenly according to the proportion, put them into the baking tray, the baking temperature is 135°C for the upper mold, and 140°C for the lower mold, and bake for 8 minutes;

[0036] 3) Making stuffing heart

[0037] The raw materials are mixed in proportion, crushed, and a large amount of air is poured into the filling through stirring, so that the volume of the filling is expanded and loose;

[0038] 4) Sandwich

[0039] Take four layers of wafer sheets, sandwich three layers of filling...

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PUM

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Abstract

The invention relates to a low-sugar wafer biscuit and belongs to the technical field of food processing. The low-sugar wafer biscuit mainly contains flour, corn starch, stevia extract, medlar powder, peanut meal, whole milk powder, olive oil, salt, swelling agent and the like. The low-sugar wafer biscuit is rich of protein, does not contain sucrose, does not increase blood pressure, blood glucose and blood fat after being eaten for a long period of time and is suitable for various populations.

Description

technical field [0001] The invention relates to a low-sugar wafer biscuit, which belongs to the technical field of food processing. Background technique [0002] Stevia extract is steviol glycoside, and the sweet components in stevioside are all glycosides. High-purity stevia extracts have been approved for use in food and beverages for decades. In the last 5 years, the world's leading food safety and regulatory agencies have always held a positive attitude towards the application of purified stevia extract in food and beverages, and believe that stevia extract is a safe sweetener. [0003] Stevia extract does not affect blood sugar levels or interfere with insulin. Stevia extract does not contain any calories, which can provide diabetics with more flexible choices in budgeting total calorie intake and help control weight. No matter how stevia extract was ingested, it had no effect on the glycemic index GI. Stevia extract is also used in various foods and beverages. Cli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 苏刘花
Owner NANJING ZELANG AGRI DEV
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