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Low-sugar pastry for diabetics to eat and preparation method of low-sugar pastry

A technology for diabetes and patients, applied in the field of low-sugar cakes and their preparation, can solve the problems that patients cannot really insist on long-term consumption, high starch and white sugar content, and unbalanced nutrition mix, etc. The effect of reducing caloric intake

Pending Publication Date: 2021-12-31
HEYE HEALTH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are many products for diabetes diet therapy in China, there are problems such as poor palatability, unbalanced nutrition, and patients cannot really insist on long-term consumption. Therefore, it is difficult to truly reflect the effect of diet therapy.
[0003] Traditional cakes contain high starch and white sugar content, so they are not suitable for diabetics and obese people, and long-term use of cakes with high sugar content will accelerate the formation of free radicals in the human body, accelerate cell aging, and increase the risk of disease

Method used

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  • Low-sugar pastry for diabetics to eat and preparation method of low-sugar pastry
  • Low-sugar pastry for diabetics to eat and preparation method of low-sugar pastry
  • Low-sugar pastry for diabetics to eat and preparation method of low-sugar pastry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] The preparation method of the low-sugar pastry for diabetics comprises the following steps in turn:

[0088] A. Batching: batching by weight of formula 1;

[0089] B. One-time mixing material: add clear water to the low-sugar compound sweetener in parts by weight, heat and stir until it completely melts into a solution, then add wheat flour, vegetable oil, milk thistle seed oil, oat flour, tartary buckwheat flour, yam by weight ratio powder, kudzu root powder, evenly stirred to obtain the first blank;

[0090] C. Secondary mixing material: add konjac powder, oat glucan, corn oligopeptide powder, collagen tripeptide, wolfberry powder, gluten powder, walnut mushroom extract, low-sugar non-dairy milk to the first blank, and stir evenly obtaining a second blank;

[0091] D. Preparation and forming: put the second blank into the mold and compact it to form the shapes of various cakes required;

[0092] E. Baking: Spread the pastry obtained in step C and put it into an ove...

Embodiment 2

[0095] The preparation method of the low-sugar pastry for diabetics comprises the following steps in turn:

[0096] A. batching: batching by weight of formula 2;

[0097] B. One-time mixing material: add clear water to the low-sugar compound sweetener in parts by weight, heat and stir until it completely melts into a solution, then add wheat flour, vegetable oil, milk thistle seed oil, oat flour, tartary buckwheat flour, yam by weight ratio powder, kudzu root powder, evenly stirred to obtain the first blank;

[0098] C. Secondary mixing material: add konjac powder, oat glucan, corn oligopeptide powder, collagen tripeptide, wolfberry powder, gluten powder, walnut mushroom extract, low-sugar non-dairy milk to the first blank, and stir evenly obtaining a second blank;

[0099] D. Preparation and forming: put the second blank into the mold and compact it to form the shapes of various cakes required;

[0100] E. Baking: Spread the pastry obtained in step C and put it into an ove...

Embodiment 3

[0103] The preparation method of the low-sugar pastry for diabetics comprises the following steps in turn:

[0104] A. Ingredients: ingredients according to formula 3;

[0105] B. One-time mixing material: add clear water to the low-sugar compound sweetener in parts by weight, heat and stir until it completely melts into a solution, then add wheat flour, vegetable oil, milk thistle seed oil, oat flour, tartary buckwheat flour, yam by weight ratio powder, kudzu root powder, evenly stirred to obtain the first blank;

[0106] C. Secondary mixing material: add konjac powder, oat glucan, corn oligopeptide powder, collagen tripeptide, wolfberry powder, gluten powder, walnut mushroom extract, low-sugar non-dairy milk to the first blank, and stir evenly obtaining a second blank;

[0107] D. Preparation and forming: put the second blank into the mold and compact it to form the shapes of various cakes required;

[0108] E. Baking: Spread the pastry obtained in step C and put it into ...

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Abstract

The invention relates to the field of health-care food, in particular to a low-sugar cake for diabetics and a preparation method of the low-sugar cake. The low-sugar pastry comprises the following components in parts by weight: 40-60 parts of wheat flour, 15-25 parts of vegetable oil, 1-4 parts of silybum marianum seed oil, 20-25 parts of oat flour, 3-7 parts of tartary buckwheat flour, 4-8 parts of yam flour, 12-15 parts of radix puerariae powder, 1-10 parts of konjaku flour, 1-5 parts of oat glucan, 2-6 parts of corn oligopeptide powder, 1-5 parts of collagen tripeptide, 2-6 parts of wolfberry powder, 3-8 parts of vital gluten and 7-10 parts of a walnut mushroom extract, 10-13 parts of low-sugar non-dairy milk and 8-15 parts of a low-sugar compound sweetening agent. The preparation method sequentially comprises the following steps: preparing materials; stirring for the first time; stirring for the second time; D, preparing and forming;e, baking, wherein the baking temperature is 180 DEG C, and the baking time is 13 min; and F, packaging. The low-sugar pastry has the effects of being fresh, cool, not greasy, low in calorie, low in sugar and even free of sugar, is good in taste and is particularly suitable for people suffering from diabetes to use.

Description

technical field [0001] The invention relates to the field of food, in particular to a low-sugar pastry for diabetics and a preparation method thereof. Background technique [0002] Diabetes is a common chronic life-long disease that seriously endangers human health. Modern medical research has proved that nutritional diet therapy is the basis for supporting the entire diabetes treatment system and plays an extremely important role in the treatment and prevention of diabetes. Nutritional diet therapy is one of the most important basic measures. Regardless of the severity of the disease, no matter what kind of drug treatment is used, nutritional diet therapy should be adhered to for a long time. At present, although there are many products for diabetes diet therapy in China, there are problems such as poor palatability, unbalanced nutrition, and patients cannot really insist on long-term consumption. Therefore, the effect of diet therapy is difficult to truly reflect. [000...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/24A21D2/26A21D2/14A21D2/18A21D2/02A21D2/16A21C11/16
CPCA21D13/062A21D2/36A21D2/366A21D2/24A21D2/265A21D2/14A21D2/145A21D2/181A21D2/186A21D2/02A21D2/16A21D2/183A21C11/16
Inventor 方彦雯方志财
Owner HEYE HEALTH TECH CO LTD
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