Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Low-sugar tartary buckwheat biscuit and making process thereof

The technology of sugar tartary buckwheat biscuits and tartary buckwheat powder is applied in the field of sugar control tartary buckwheat biscuits and preparation, which can solve the problems of inability to help diabetics, low carbohydrate content, unfavorable blood sugar control, etc., and achieves increasing food aroma and reducing oil content. , improve insulin sensitivity

Inactive Publication Date: 2017-02-22
CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
View PDF2 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most sugar-free biscuits use ordinary wheat flour. The carbohydrate content in sugar-free biscuits is not low, even higher than ordinary sugar-containing biscuits. Starch will be converted into small molecules of glucose after intestinal digestion and absorption, which will also cause elevated blood sugar
At the same time, sugar-free foods often use a lot of fat in order to pursue taste. Diabetics consume a lot of fat while eating sugar-free foods, which is not conducive to blood sugar control.
Therefore, traditional sugar-free biscuits cannot help diabetics control blood sugar. It is an urgent problem to be solved in the biscuit industry to develop a biscuit that tastes good, is nutritionally balanced, and can effectively help diabetics control blood sugar. It will help enrich the types of food for diabetics.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-sugar tartary buckwheat biscuit and making process thereof
  • Low-sugar tartary buckwheat biscuit and making process thereof
  • Low-sugar tartary buckwheat biscuit and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A sugar-controlling buckwheat biscuit, the ingredients include the following components by weight: 40 parts of wheat flour, 12 parts of whole wheat flour, 15 parts of tartary buckwheat flour, 10 parts of barley flour, 10 parts of rye flour and 10 parts of oatmeal. , whole wheat flour, tartary buckwheat flour, barley flour, rye flour and oatmeal, add vegetable oil 8%, olive oil 0.1%, butter 1%, milk powder 1%, maltitol 25%, compound leavening agent 1.5%, sesame 0.1%, water 10% and okra powder 5%.

[0043] Maltitol is a compound of solid maltitol powder and liquid maltitol, and the ratio of solid to liquid is 1:1.2.

[0044] The main components of the compound leavening agent include ammonium bicarbonate, sodium bicarbonate, calcium carbonate, phospholipids, etc. The preparation method is that each component is weighed successively, and then mixed into a compound leavening agent (powder).

[0045] In tartary buckwheat fiber powder, the dosage ratio of tartary buckwheat ...

Embodiment 2

[0057] A sugar-controlling buckwheat biscuit, the ingredients include the following components by weight: 65 parts of wheat flour, 26.9 parts of whole wheat flour, 5 parts of tartary buckwheat flour, 1 part of barley flour, 1 part of rye flour and 1 part of oatmeal, with wheat flour , whole wheat flour, tartary buckwheat flour, barley flour, rye flour and oatmeal, add 20% of vegetable oil, 5% of olive oil, 10% of butter, 8% of milk powder, 45% of maltitol, and compound leavening agent 4.5%, sesame 5%, water 20% and okra powder 0.1%.

[0058] Maltitol is a compound of solid maltitol powder and liquid maltitol, and the ratio of solid to liquid is 1:0.8.

[0059] The main components of the compound leavening agent include ammonium bicarbonate, sodium bicarbonate, calcium carbonate, phospholipids, etc. The preparation method is that each component is weighed successively, and then mixed into a compound leavening agent (powder). The ratio of compound leavening agent is ammonium b...

Embodiment 3

[0071] A sugar-controlling buckwheat biscuit, the ingredients include the following components in parts by weight: 50 parts of wheat flour, 30 parts of whole wheat flour, 10 parts of tartary buckwheat flour, 5 parts of barley flour, 2 parts of rye flour and 2 parts of oatmeal, and the wheat flour , whole wheat flour, tartary buckwheat flour, barley flour, rye flour and oatmeal mass total, add vegetable oil 12%, olive oil 1.2%, butter 3.5%, milk powder 4.5%, maltitol 33%, compound leavening agent 2 %, sesame 2%, water 15% and okra powder 1%.

[0072] Maltitol is a compound of solid maltitol powder and liquid maltitol, and the ratio of solid to liquid is 1:3.

[0073] The main components of the compound leavening agent include ammonium bicarbonate, sodium bicarbonate, calcium carbonate, phospholipids, etc. The preparation method is that each component is weighed successively, and then mixed into a compound leavening agent (powder). The ratio of compound leavening agent is ammo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food processing, and particularly relates to a low-sugar tartary buckwheat biscuit and a making process thereof. The low-sugar tartary buckwheat biscuit is characterized in that ingredients of the biscuit include, by weight, 20-65 parts of wheat flour, 12-40 parts of whole-wheat flour, 5-25 parts of tartary buckwheat flour, 1-15 parts of barley flour, 1-15 parts of rye flour, and 1-10 parts of oatmeal, and further, 8-25% of vegetable oil, 0.1-10% of olive oil, 1-15% of butter, 1-10% of milk powder, 25-45% of maltitol, 1.5-4.5% of complex leavening agent, 0.1-5% of sesame, 10-12% of water, and one of 0.1-10% of okra powder, 0.05-10% of tricholoma matsutake powder and 0.02-5% of truffle powder are added into the ingredients by mass. The low-sugar tartary buckwheat biscuit is a food for enriching dietary supplement variety for diabetic patients, provides daily nutrition and also helps the diabetic patients to control postprandial blood sugar well.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a sugar-controlling tartary buckwheat biscuit and a preparation process. Background technique [0002] In recent years, due to the change of consumers’ dietary concepts and the impact of new categories such as bread and cakes, some biscuit products with meal replacement properties, high sugar, high fat and high calories have been greatly challenged, especially Kraft, Master Kong, and Dali. Although first-tier brands such as Biscuits and Biscuits maintain a relatively high market share, they are still under strong impact, and the overall growth of the biscuit industry has slowed down. As consumers are more fond of healthy, nutritious and recreational foods, some biscuit companies have begun to accelerate product upgrades and innovations in response to consumer needs. In the past, the biscuit market was dominated by crisp biscuits, tough biscuits, soda biscuits, sandwich...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/80A21D2/36A21D2/18
CPCA21D2/36A21D2/181
Inventor 姜雯文唐强
Owner CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com