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Sugar-controlled rice cake

A technology of rice cakes and glutinous rice, applied to the functions of food ingredients, food science, applications, etc., to achieve the effects of inhibiting absorption, reducing blood sugar rise, and inhibiting blood sugar rise

Inactive Publication Date: 2017-01-18
HEFEI KANGQIAO IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because rice contains a lot of starch, the starch is finally decomposed into glucose to be absorbed by the human body, and the sugar auxiliary material is mainly sucrose, so this kind of sweet rice cake is not suitable for diabetics and people who lose weight

Method used

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  • Sugar-controlled rice cake
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specific Embodiment

[0022] see figure 1 Shown the present invention makes flow chart, specific embodiment is as follows:

[0023] Step 1: Weighing, weigh 4kg of glutinous rice, 2kg of corn, 1kg of egg liquid, 1kg of sucrose, 1kg of granulated sugar, 200g of L-arabinose, 200g of tagatose and 500g of water according to the proportion by mass and set aside for later use.

[0024] Step 2: Grinding, cleaning the weighed glutinous rice and corn, soaking for a period of time, filtering out and putting them into a pulverizer for grinding;

[0025] Step 3: Make rice balls, mix the egg liquid, granulated sugar, arabinose, and tagatose in proportion, pour them into the dough mixer, and add the prepared glutinous rice flour, corn flour and water to make rice balls;

[0026] Step 4: moulding, putting the prepared rice balls into a molding machine for rice cake molding;

[0027] Step five: steaming, put the formed rice cake into a steamer and steam for 30 minutes to obtain steamed rice cake.

[0028] Step 6...

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Abstract

The invention discloses a sugar-controlled rice cake. The sugar-controlled rice cake is used for preventing absorption of sucrose and glucose, and is prepared from, by mass, 40%-80% of rice, 1%-30% of corn, 1%-20% of egg liquid, 1%-50% of sucrose, 1%-30% of L-arabinose, 1%-30% of tagatose and 3%-6% of water. A making method of the sugar-controlled rice cake includes the steps of 1, weighing; 2, powder grinding; 3, rice ball making, 4, mold molding; 5, steaming; 6 finished product packaging. According to the sugar-controlled rice cake, as the L-arabinose and the tagatose are added into the raw materials, absorption of the human body to the sucrose and the glucose is stopped, postprandial blood sugar increasing is inhibited, fat intake is reduced, the problem that diabetes crowds and crowds avoiding sugar eat rice cakes is solved, and the sugar-controlled rice cake can also be used for solving the problem that a traditional cake is high in sugar, oil and fat.

Description

technical field [0001] The invention relates to a rice cake, in particular to a sugar-controlling rice cake which can prevent the absorption of sucrose and glucose. Background technique [0002] Rice cake is one of the traditional snacks with a long history. It is mainly made of sticky rice and various auxiliary materials. Sugar auxiliary materials are commonly used by people. Because rice contains a lot of starch, the starch is finally decomposed into glucose to be absorbed by the human body, and the sugar auxiliary material is mainly sucrose, so this kind of sweet rice cake is not suitable for diabetics and people who lose weight. [0003] Tagatose is a rare monosaccharide that occurs naturally. Its sweetness is similar to that of sucrose, and its calories are lower. Not only that, it can also prevent the absorption of glucose in the small intestine. In 2001, the US Food and Drug Administration has confirmed the safety of tagatose, which can be used as a sweetener in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L5/10
CPCA23V2002/00A23V2200/328A23V2200/3322A23V2250/634A23V2250/602
Inventor 方明
Owner HEFEI KANGQIAO IND & TRADE CO LTD
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