Sugar-free food material

A technology of food and raw materials, applied in baked food, food science, baking, etc., can solve problems such as harm to eating groups

Pending Publication Date: 2022-03-29
刘希福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sugar-free foods generally refer to sweet foods that do not contain sucrose (cane sugar and beet sugar), glucose, maltose, fructose, etc., but sugar-free foods should contain sugar alcohols (including xylitol, sorbitol, maltitol, mannitol, etc.) ) and other substitutes, but these sweeteners will cause harm to many consumption groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A sugar-free food preparation, comprising the following raw materials in parts by weight: 1.6 parts of shiitake mushroom powder, 0.7 part of tartary buckwheat powder, 4 parts of wax gourd powder, 0.6 part of white radish powder, 4.6 parts of broccoli powder, 6.3 parts of alfalfa powder, 5.6 parts of lettuce, 0.4 parts of green cabbage powder, 3 parts of yuqian powder, 4 parts of mung bean skin, 6 parts of soybean dietary fiber, 16 parts of oat bran, 10 parts of wheat germ, and 10 parts of roasted bran powder.

[0018] Among them, baked bran means that the starch in the gluten has been removed, and it is basically full of protein. It has both the fragrance of pasta and the nutrition of protein, and its stability is extremely high;

[0019] A method for preparing a sugar-free food preparation as described above, comprising the following steps:

[0020] Step S1: Weighing the raw materials and pretreating the raw materials;

[0021] Step S2: Steam the wax gourd powder, whi...

Embodiment 2

[0029] A sugar-free food preparation, comprising the following raw materials in parts by weight: 1.7 parts of shiitake mushroom powder, 0.8 part of tartary buckwheat powder, 5 parts of wax gourd powder, 0.7 part of white radish powder, 4.7 parts of broccoli powder, 6.4 parts of alfalfa powder, 5.7 parts of lettuce, 0.5 parts of green cabbage powder, 4 parts of yuqian powder, 5 parts of mung bean skin, 7 parts of soybean dietary fiber, 17 parts of oat bran, 11 parts of wheat germ, and 11 parts of roasted bran powder.

[0030] Among them, roasted bran means that the starch in the gluten has been removed, and it is basically all protein. It has both the fragrance of pasta and the nutrition of protein and is extremely stable.

[0031] A method for preparing a sugar-free food preparation as described above, comprising the following steps:

[0032] Step S1: Weighing the raw materials and pretreating the raw materials;

[0033] Step S2: Steam the wax gourd powder, white radish powde...

Embodiment 3

[0041] A sugar-free food preparation, comprising the following raw materials in parts by weight: 1.8 parts of mushroom powder, 0.9 part of tartary buckwheat powder, 6 parts of wax gourd powder, 0.8 part of white radish powder, 4.8 parts of broccoli powder, and 6.5 parts of alfalfa powder , 5.8 parts of lettuce, 0.6 parts of green cabbage powder, 5 parts of yuqian powder, 6 parts of mung bean skin, 8 parts of soybean dietary fiber, 18 parts of oat bran, 12 parts of wheat germ, and 12 parts of roasted bran powder.

[0042] Among them, roasted bran means that the starch in the gluten has been removed, and it is basically all protein. It has both the fragrance of pasta and the nutrition of protein and is extremely stable.

[0043] A method for preparing a sugar-free food preparation as described above, comprising the following steps:

[0044] Step S1: Weighing the raw materials and pretreating the raw materials;

[0045] Step S2: Steam the wax gourd powder, white radish powder, a...

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PUM

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Abstract

The invention discloses a sugar-free food preparation material, and relates to the technical field of food preparation materials. The preparation material comprises the following raw materials in parts by weight: 1.6-1.8 parts of mushroom powder, 0.7-0.9 part of tartary buckwheat powder, 4-6 parts of white gourd powder, 0.6-0.8 part of white radish powder, 4.6-4.8 parts of broccoli powder, 6.3-6.5 parts of alfalfa powder, 5.6-5.8 parts of lettuce, 0.4-0.6 part of green cabbage powder, 3-5 parts of elm fruit powder, 4-6 parts of mung bean hulls, 6-8 parts of soybean dietary fibers, 16-18 parts of oat bran and 10-12 parts of wheat germs. According to the process flow for the raw materials, the mutual restriction, decomposition and chemical property conversion among the raw materials can be avoided; the meal replacement food is prepared.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a sugar-free food preparation. Background technique [0002] Sugar-free foods generally refer to sweet foods that do not contain sucrose (cane sugar and beet sugar), glucose, maltose, fructose, etc., but sugar-free foods should contain sugar alcohols (including xylitol, sorbitol, maltitol, mannitol, etc.) ) and other substitutes, but these sweeteners will cause harm to many consumption groups. This preparation cancels artificial synthetic sweeteners, and these kinds of vegetable powders all contain some simple sugars. Since it is a sugar-free food, raw materials with high carbohydrate content such as flour and starch are also cancelled. A sugar-free food raw material is made by compounding after single-material processing. Contents of the invention [0003] The purpose of the present invention is to provide a sugar-free food preparation to solve the problems in the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L31/00A23L7/10A23L19/00A23L11/00A23L7/152A23L33/21A23L33/22A23L33/185A21D13/062
CPCA23L33/00A23L31/00A23L7/198A23L19/01A23L11/05A23L7/115A23L7/152A23L33/21A23L33/22A23L33/185A21D13/062
Inventor 刘希福董经建
Owner 刘希福
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