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Preparation method of cane sugar-free cakes with low glycemic index, and cane sugar-free cakes

A glycemic index, sucrose-free technology, applied in the field of special food, can solve the problems of restricted nutrient intake and restriction, and achieve the effect of improving rough taste, promoting gastrointestinal motility, and delicate and soft taste

Pending Publication Date: 2017-12-15
美安康质量检测技术(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to control blood sugar, the diet of diabetic patients is strictly restricted, especially for the control of sugar intake, so it also limits the types of food intake of diabetic patients, thereby limiting the intake of nutrients
At present, there are few foods specially developed for diabetics on the market shelves, and a small number of market products and patented pastry products developed for diabetics have some sensory or health product defects, and there is no scientific support to verify that the product is indeed suitable for diabetics

Method used

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  • Preparation method of cane sugar-free cakes with low glycemic index, and cane sugar-free cakes
  • Preparation method of cane sugar-free cakes with low glycemic index, and cane sugar-free cakes
  • Preparation method of cane sugar-free cakes with low glycemic index, and cane sugar-free cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 6 parts wheat flour; 4 parts buckwheat flour; 4 parts oat flour; 2 parts quinoa flour; 2 parts mung bean flour; 3 parts corn flour; 15 parts compound sugar; 30 parts egg white; 8 parts egg yolk; 5 parts vegetable oil; 4 parts albumen powder; 20 parts water; 0.025 parts ammonium bicarbonate.

[0036] The compound sugar is compounded according to the following proportions: 20 parts of maltitol, 0.5 part of erythritol, 2 parts of isomaltooligosaccharide, and 2 parts of water-soluble dietary fiber.

[0037] ①Raw material selection and processing:

[0038] a. Screening of miscellaneous grain flour: pass through a 200-mesh sieve for wheat flour, corn flour, oat flour, buckwheat flour, mung bean flour, etc.

[0039] b. Separation of egg yolk and protein: select eggs with no damage, no peculiar smell, and high freshness, and separate the yolk and protein of the egg.

[0040] ② Raw material preparation: mix egg yolk, whey protein powder, water, and leavening agent in a certain...

Embodiment 2

[0047] 12 parts wheat flour; 2 parts buckwheat flour; 2 parts oat flour; 1 part quinoa flour; 1 part mung bean flour; 1.5 parts corn flour; 20 parts compound sugar; 20 parts egg white; 13 parts egg yolk; 4 parts vegetable oil; milk 5 parts of albumin powder; 19 parts of water; 0.05 part of ammonium bicarbonate.

[0048] The compound sugar is compounded according to the following proportions, 15 parts of maltitol, 2 parts of erythritol, 2 parts of isomaltooligosaccharide, and 5 parts of water-soluble dietary fiber.

[0049] ①Raw material selection and processing:

[0050] a. Screening of miscellaneous grain flour: pass through a 200-mesh sieve for wheat flour, corn flour, oat flour, buckwheat flour, mung bean flour, etc.

[0051] b. Separation of egg yolk and protein: select eggs with no damage, no peculiar smell, and high freshness, and separate the yolk and protein of the egg.

[0052] ② Raw material preparation: mix egg yolk, whey protein powder, water, and leavening agent...

Embodiment 3

[0059] The sucrose-free cake prepared in Example 1 was sent to an authoritative laboratory for nutritional index testing, and the testing results are shown in the table below.

[0060] serial number

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Abstract

The invention discloses a preparation method of cane sugar-free cakes with a low glycemic index, and the cane sugar-free cakes. A raw material formula comprises the following components in parts by mass: 6 to 25 parts of wheat flour, 1 to 4 parts of buckwheat flour, 1 to 4 parts of oat flour, 0.5 to 2 parts of quinoa flour, 0.5 to 2 parts of mung bean powder, 0.7 to 3 parts of corn flour, 12 to 50 parts of compounded oligosaccharides, 1.5 to 6 parts of water-soluble dietary fibers, 12 to 40 parts of egg white, 7 to 26 parts of egg yolk, 2 to 8 parts of plant oil, 2 to 10 parts of whey protein powder, 10 to 38 parts of water, and 0.025-0.1 part of ammonium bicarbonate. The method utilizes no raw material containing cane sugar, and all raw materials are substitutes of the cane sugar, and the cakes are cane sugar-free products in a true sense.

Description

technical field [0001] The invention belongs to the technical field of special foods, and in particular relates to a preparation method of a sucrose-free cake with a low glycemic index and a sucrose-free cake. Background technique [0002] In recent decades, the number of diabetic patients worldwide has increased at an alarming rate, and it is estimated that by 2030, the number of diabetic patients will increase to 380 million. Diabetes mellitus (DM) is a group of metabolic diseases characterized by chronically elevated blood sugar levels, which are caused by defects in insulin secretion and / or insulin action in the body. The clinical manifestations of diabetic patients are "three excesses and one deficiency", that is, polydipsia, polyphagia, polyuria, weight loss, etc. If it is not treated in time and effectively controls blood sugar, it will be combined with cardiovascular, eye, kidney, nervous system, skin and other multiple tissue damage or diseases. Nutritional therap...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/18A21D2/02
CPCA21D2/02A21D2/181A21D2/36A21D2/362A21D13/062
Inventor 舒娜万平红陈娇娇
Owner 美安康质量检测技术(上海)有限公司
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