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Low-sugar yacon sweet dumpling

A technology of yacon fruit and yacon, applied in the field of food development, can solve the problems of low calorie, indigestion, single taste, etc., and achieve the effects of ensuring taste, inhibiting brown-green discoloration, and low sugar content

Inactive Publication Date: 2018-12-21
湖南金健速冻食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing problem of sweet glutinous rice balls on the market is that a large amount of white granulated sugar, glucose or maltodextrin is added, which has high sugar content, high calorie, sweet and greasy taste after eating, and the main component is glutinous rice flour, which is not easy to digest when eaten in large quantities , at the same time, the taste is single, which cannot meet the needs of contemporary people for a healthy diet and a variety of diets
[0003] Yacon, a perennial herb of Compositae, has the effects of regulating the gastrointestinal tract, lowering blood sugar, anti-oxidation, anti-tumor, and antibacterial. It is rich in sweet fructo-oligosaccharides. This kind of carbohydrate is hydrolyzed, so it is difficult to be absorbed by people. It can also be used by diabetics. It can promote the growth of beneficial microorganisms, but at present, yacon is generally used in the preparation of beverages, and there is no report of using yacon as the main raw material to prepare glutinous rice balls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Raw materials for the dough: 100 parts of glutinous rice flour, 2 parts of quick-frozen oil, 0.5 parts of glutinous rice ball skin improver, 2 parts of pregelatinized starch, and 80 parts of water.

[0028] Raw materials for stuffing: 2 parts of inulin, 15 parts of quick-frozen oil, 27 parts of trehalose, 16 parts of xylitol, 1 part of wolfberry, 42 parts of yacon starch juice;

[0029] The yacon starch juice comprises the following raw materials in parts by weight: 7 parts of wheat starch, 14 parts of water, 21 parts of yacon, 0.1 part of vitamin C, and 0.1 part of citric acid.

[0030] Wherein glutinous rice flour is white glutinous rice flour.

Embodiment 2

[0032] Raw materials for the dough: 90 parts of glutinous rice flour, 2 parts of quick-frozen oil, 0.4 parts of glutinous rice ball skin improver, 2 parts of pregelatinized starch, and 80 parts of water.

[0033] Raw materials for filling: 2 parts of inulin, 14 parts of quick-frozen oil, 25 parts of trehalose, 15 parts of xylitol, 1 part of wolfberry, 40 parts of yacon starch juice;

[0034] The yacon starch juice comprises the following raw materials in parts by weight: 6.8 parts of wheat starch, 13 parts of water, 20 parts of yacon, 0.1 part of vitamin C, and 0.1 part of citric acid.

[0035] Wherein glutinous rice flour is white glutinous rice flour.

Embodiment 3

[0037] Raw materials for the dough: 110 parts of glutinous rice flour, 3.2 parts of quick-frozen oil, 0.5 parts of glutinous rice ball skin improver, 3 parts of pregelatinized starch, and 90 parts of water.

[0038] Raw materials for filling: 3 parts of inulin, 16 parts of quick-frozen oil, 28 parts of trehalose, 16 parts of xylitol, 2 parts of wolfberry, 46 parts of yacon starch juice;

[0039] The yacon starch juice comprises the following raw materials in parts by weight: 7.3 parts of wheat starch, 15 parts of water, 22 parts of yacon, 0.2 part of vitamin C and 0.1 part of citric acid.

[0040] The glutinous rice flour is a mixture of white glutinous rice flour and black glutinous rice flour in a mass ratio of 3:1.

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PUM

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Abstract

The invention relates to the technical field of quick-frozen food and specifically relates to a low-sugar yacon sweet dumpling. Yacon is taken as a main raw material of the sweet dumpling; the yacon is effectively prevented from browning and the flavor of yacon is kept in the manner of wrapping the yacon with starch paste; low-calorie sweet raw materials, including inulin, trehalose and xylitol, are also added, so that the low-sugar yacon sweet dumpling with nice taste can be acquired.

Description

technical field [0001] The invention relates to the technical field of food development, in particular to a low-sugar yacon glutinous rice ball. Background technique [0002] The existing problem of sweet glutinous rice balls on the market is that a large amount of white granulated sugar, glucose or maltodextrin is added, which has high sugar content, high calorie, sweet and greasy taste after eating, and the main component is glutinous rice flour, which is not easy to digest when eaten in large quantities , and the taste is single at the same time, which cannot satisfy contemporary people's needs for healthy diets and diversified diets. [0003] Yacon, a perennial herb of Compositae, has the effects of regulating the gastrointestinal tract, lowering blood sugar, anti-oxidation, anti-tumor, and antibacterial. It is rich in sweet fructo-oligosaccharides. This kind of carbohydrate is hydrolyzed, so it is difficult to be absorbed by people. It can also be used by diabetics. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L33/125A23L33/21A23L33/10A23L33/15A23P20/25
CPCA23L7/198A23L29/30A23L33/10A23L33/125A23L33/15A23L33/21A23P20/25A23V2002/00A23V2250/636A23V2250/6422A23V2250/5062A23V2250/5118A23V2250/708A23V2250/032
Inventor 张亚南
Owner 湖南金健速冻食品有限公司
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