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Stuffed twisted twist that can reduce fasting blood sugar, improve glucose tolerance, and regulate glucose metabolism, and preparation method thereof

A technology of fasting blood sugar and glucose tolerance, which is applied in dough processing, baking, fried food, etc., can solve the problems of evaluating the influence of blood sugar and glucose tolerance, affecting product color, etc., and achieves good protection and increase Applicable people, the effect of light color

Active Publication Date: 2017-06-06
天津桂发祥十八街麻花食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] In addition, the patent declared by the applicant in 2011: a method for making stuffed small twists does not involve L arabinose and related protection measures
Two patents declared in 2014: 1. A stuffed twist that can inhibit sucrose absorption and regulate fat metabolism after eating; 2. A kind of sucrose-filled twist that can be eaten by type 2 diabetic patients, which involves The problem of adding L-arabinose in food, but did not propose a solution to the strong Maillard reaction of L-arabinose, seriously affecting the color of the product, and did not evaluate the impact on postprandial blood sugar and glucose tolerance

Method used

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  • Stuffed twisted twist that can reduce fasting blood sugar, improve glucose tolerance, and regulate glucose metabolism, and preparation method thereof
  • Stuffed twisted twist that can reduce fasting blood sugar, improve glucose tolerance, and regulate glucose metabolism, and preparation method thereof
  • Stuffed twisted twist that can reduce fasting blood sugar, improve glucose tolerance, and regulate glucose metabolism, and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1 (net content 50g)

[0060] The invention discloses a stuffed twisted twist that can lower fasting blood sugar, improve glucose tolerance, and regulate sugar metabolism, including twisted dough and stuffing.

[0061] The components and parts by weight of the twisted dough are as follows:

[0062] 10 parts of wheat flour; 6.5 parts of wheat fiber; 4.5 parts of fermented dough; 3 parts of edible vegetable oil; 3 parts of white sugar; 0.12 parts of L-arabinose; 0.3 parts of lactic acid; (30 copies)

[0063] The components and parts by weight of the stuffing are as follows:

[0064] 3.5 parts of wheat flour; 3 parts of wheat fiber; 2.5 parts of edible vegetable oil; 5 parts of white sugar; 0.2 parts of L-arabinose; 0.65 parts of sweet-scented osmanthus; ; 2.05 parts of water. (20 copies)

[0065] The particle size of Fujian ginger, orange peel, peanut kernels and walnut kernels is 2mm.

[0066] The preparation method of the above-mentioned stuffed twist th...

Embodiment 2

[0081] Embodiment 2 (net content 50g)

[0082] The invention discloses a stuffed twisted twist that can lower fasting blood sugar, improve glucose tolerance, and regulate sugar metabolism, including twisted dough and stuffing.

[0083] The components and parts by weight of the twisted dough are as follows:

[0084] 10 parts of wheat flour; 6.5 parts of wheat fiber; 4.5 parts of fermented dough; 3 parts of edible vegetable oil; 3 parts of white sugar; 0.24 parts of L-arabinose; 0.3 parts of lactic acid; (30 copies)

[0085] The components and parts by weight of the stuffing are as follows:

[0086] 3.5 parts of wheat flour; 3 parts of wheat fiber; 2.5 parts of edible vegetable oil; 5 parts of white sugar; 0.4 parts of L-arabinose; 0.65 parts of sweet-scented osmanthus; ; 1.85 parts of water. (20 copies)

[0087] The particle size of Fujian ginger, orange peel, peanut kernels and walnut kernels is 2mm.

[0088] The preparation method of the above-mentioned stuffed twist th...

Embodiment 3

[0103] Embodiment 3 (net content 100g)

[0104] The invention discloses a stuffed twisted twist that can lower fasting blood sugar, improve glucose tolerance, and regulate sugar metabolism, including twisted dough and stuffing.

[0105] The components and parts by weight of the twisted dough are as follows:

[0106] 25 parts of wheat flour; 13 parts of wheat fiber; 10 parts of fermented dough; 9 parts of edible vegetable oil; 11.5 parts of white sugar; 1 part of L-arabinose; 0.6 parts of acetic acid; (80 copies)

[0107] The components and parts by weight of the stuffing are as follows

[0108] 3.5 parts of wheat flour; 3 parts of wheat fiber; 2.5 parts of edible vegetable oil; 5 parts of white sugar; 0.1 part of L-arabinose; ; 2.4 parts of water. (20 copies)

[0109] The particle size of Fujian ginger, orange peel, peanut kernels and walnut kernels is 3mm.

[0110] The preparation method of stuffed twisted twist that can inhibit sucrose absorption and regulate fat metab...

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Abstract

The invention relates to a stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having a glycose metabolism regulating function as well as a production method thereof. The fried dough twist comprises a wrapper and stuffing in the mass ratio of 9:(1-8). According to the fried dough twist, wheat flour is partially replaced by wheat fibers, the content of protein in ingredients is decreased, the content of amino acid is further decreased, the Maillard reaction during production is weakened, and the fried dough twist is light in color and attractive in appearance and can promote the appetite of people; compared with common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance, the formula and the production method of the fried dough twist are proper, and effective components are well protected; compared with the common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance and is more suitable for diabetes and health-conscious people, the fried dough twist is suitable for more people, the market blank is filled up, and the relation between healthy diets and high-sucrose food is promoted to a new level.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to twisted doughnuts and a manufacturing process thereof, in particular to twisted twisted doughnuts with stuffing that can reduce fasting blood sugar, improve glucose tolerance, and have the function of regulating glucose metabolism and a manufacturing method thereof. Background technique [0002] Twist is one of the most distinctive traditional snacks in China. Tianjin Guifaxiang 18th Street Twist has inherited the preparation process of traditional twist, and has continuously innovated. Dozens of twist varieties have been developed to meet the needs of various consumers. The traditional Guifaxiang 18th Street Mahua is sweet and crisp, and the preparation technology is exquisite. The mahua filling contains walnut kernels, peanut kernels, Fujian ginger, orange shreds, osmanthus and other popular ingredients, forming a tradition of great reputation and excellent color and fragr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A21D13/60A21D2/36A21D2/08A21D2/18A21D13/31A21D13/38
Inventor 李辉忠王善伟黄圣基赵铮康宗华孙健平孟志鹏李栋
Owner 天津桂发祥十八街麻花食品股份有限公司
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