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Low glycemic index sucrose free whole wheat purple sweet potato cookies

A glycemic index, sucrose-free technology, applied in the field of cookies, low-glycemic index and sucrose-free whole wheat purple potato cookies, can solve the problems of harmfulness, high fat, high sugar, etc., and achieve long-lasting satiety and color Special, dietary fiber-rich effect

Inactive Publication Date: 2016-10-26
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although ordinary cookies on the market taste sweet, they are all high-fat and high-sugar foods. They are foods with a high glycemic index. Eating too much is harmful and not beneficial
[0003] At present, there are few studies on sucrose-free whole wheat purple potato cookies

Method used

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  • Low glycemic index sucrose free whole wheat purple sweet potato cookies
  • Low glycemic index sucrose free whole wheat purple sweet potato cookies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A sucrose-free whole-wheat purple potato cookie with a low glycemic index, said sucrose-free whole-wheat purple potato cookie is formulated with the following raw materials in parts by mass:

[0022] 90 servings of whole wheat flour

[0023] 10 servings of purple potato powder

[0024] Maltitol 45 parts

[0025] 65 parts butter

[0026] 25 servings of eggs.

[0027] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add purple sweet potato powder and whole wheat flour, and stir evenly;

[0028] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0029] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0030] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environment to ma...

Embodiment 2

[0037] A sucrose-free whole-wheat purple potato cookie with a low glycemic index, said sucrose-free whole-wheat purple potato cookie is formulated with the following raw materials in parts by mass:

[0038] 85 whole wheat flour

[0039] 15 servings of purple potato powder

[0040] Maltitol 40 parts

[0041] 65 parts butter

[0042] 25 eggs

[0043] The preparation method is as follows:

[0044] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, continue to beat to 1.5 times the original volume, then add purple sweet potato powder and whole wheat flour, and stir well;

[0045] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0046] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0047] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic ...

Embodiment 3

[0054] A low-glycemic index sucrose-free whole-wheat purple potato cookie, said sucrose-free whole-wheat purple potato cookie is formulated with the following raw materials in parts by mass

[0055] 80 servings of whole wheat flour

[0056] 20 servings of purple potato powder

[0057] Maltitol 45 parts

[0058] 60 parts of butter

[0059] 30 eggs

[0060] The preparation method is as follows:

[0061] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add purple sweet potato powder and whole wheat flour, and stir evenly;

[0062] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0063] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0064] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, ...

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Abstract

The present invention discloses low glycemic index sucrose free whole wheat purple sweet potato cookies. The cookies comprise the following raw materials in parts by weight: 80-90 parts of whole wheat flour, 10-20 parts of purple sweet potato powder, 45-50 parts of maltitol, 65-70 parts of butter, and 25-35 parts of eggs. A preparation method of the cookies is as follows: the butter is firstly beat to be soft until the color becomes white, the maltitol and eggs are added, the mixture continues to be beat to be swollen, then the purple sweet potato powder and whole wheat flour are added, and the mixture is stirred evenly to obtain dough; then the dough is put into a mounting pattern bag to be squeezed into flower patterns; then an oven is pre-heated at 170-180 DEG C, then the dough are put into a middle layer of the oven to be baked for 8-10 min, then lower heat is turned off, and the baked cookies continue to be baked for 5-7 min; and the baked cookies are cooled to prepare the sucrose free whole wheat purple sweet potato cookies. The prepared cookies have natural fragrance of the purple sweet potatoes, are special in color and rich in dietary fibers, have functions of lasting satiety, preventing digestion and being low in the glycemic index, and are suitable for the consumptions of various populations, especially patients with high blood sugar, patients with diabetes and obese people.

Description

technical field [0001] The invention belongs to the field of food, and relates to a cookie, in particular to a low-glycemic-index, sucrose-free, whole-wheat purple potato cookie. Background technique [0002] With the rapid development of society, accelerated pace of life, and changes in eating habits and food composition, the number of patients with chronic diseases such as diabetes, obesity, and hyperlipidemia is also increasing. Although ordinary cookies on the market taste sweet, they are all high-fat and high-sugar foods. They are foods with a high glycemic index, and eating too much is harmful and not beneficial. [0003] At present, there are few studies on sucrose-free whole-wheat purple potato cookies. Contents of the invention [0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a low-glycemic index-free sucrose-free whole-wheat purple potato cookie. Ordinary cookies in technology are high in fat and sugar, ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/18A23L33/00
CPCA21D2/366A21D2/181
Inventor 冯涛陈忠秋庄海宁王珂张治文桑敏王慧王旭增
Owner SHANGHAI INST OF TECH
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