CN101103737A - Maltitol saqima - Google Patents
Maltitol saqima Download PDFInfo
- Publication number
- CN101103737A CN101103737A CNA200710025911XA CN200710025911A CN101103737A CN 101103737 A CN101103737 A CN 101103737A CN A200710025911X A CNA200710025911X A CN A200710025911XA CN 200710025911 A CN200710025911 A CN 200710025911A CN 101103737 A CN101103737 A CN 101103737A
- Authority
- CN
- China
- Prior art keywords
- percent
- maltitol
- essence
- saqima
- kilograms
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a maltitol shaqima, and the weight compositions of the raw materials of the shaqima are as follows: fresh eggs of 30 percent to 40 percent, dietary fiber of 5 percent to 10 percent, refined flour of 18 percent to 25 percent, grease of 1 percent to 2 percent, maltitol of 21 percent to 30 percent, sodium alginate of 1 percent to 2 percent and flavor of 0.5 percent to 1 percent. The invention has the advantages that: the sweetness is low; and the long-term preservation is suitable; in addition, the invention can stabilize blood sugar and lower blood fat, furthermore, the utility model has low energy with sugar-free, and is particularly suitable for the people who suffer from the diabetes, obesity and high blood fat.
Description
Technical field
The present invention relates to the leisure food field, specifically, relate to a kind of sugar-free, low-energy maltitol saqima.
Background technology
Saqima is a kind of all-ages leisure food, is made by raw materials such as egg, flour and sugar, and it is not only nutritious, and crisp fragrant characteristic.Most of saqima in the market contains sucrose up to 30～40%, belongs to high sugar food, easily causes obesity, causes diseases such as high fat of blood, coronary heart disease, artery sclerosis, diabetes.The experience surface of developed country, country moves towards rich period from poverty, the peak period of obesity morbidity just, and China is in such period, obesity and diabetes become the serious disease of serious harm health gradually.At present, a kind of no sucrose saqima that occurs on the market is to use some xylitols, sorbierite to replace sucrose and get simply, and this food has tangible bitter taste, and the mouthfeel extreme difference be difficult to be accepted by the consumer, and the energy value of this product is still very high.Be the sugariness height owing to having adopted xylitol, its shortcoming particularly, heat absorptivity and water imbibition are big, and crystallization easily, are difficult for long preservation, cause the shelf-life of saqima short, are difficult for preserving.In addition, the dosis tolerata of xylitol is lower, has only for each person every day about 50～60 grams.
Summary of the invention
The objective of the invention is to shortcoming at the prior art existence, provide that a kind of sugariness is low, the maltitol saqima of easy preservation, it steadily blood sugar, reduce blood fat, and sugar-free, low-yield, the people who is particularly suitable for suffering from diseases such as diabetes and obesity, high fat of blood uses.
The technical scheme that realizes above-mentioned purpose is: a kind of maltitol saqima, and the weight composition of its raw material is: new fresh hen egg 30～40%, dietary fiber 5～10%, exquisite flour 18～25%, grease 1～2%, maltitol 21～30%, sodium alginate 1～2% and essence 0.5～1%.
Adopt maltitol to substitute xylitol in the technique scheme, maltitol sweetness ratio xylitol is low, and the water imbibition of maltitol is little, also be difficult for crystallization, thereby be convenient to long preservation, and can extend the shelf life, the dosis tolerata of maltitol can reach 100～200 grams for each person every day.In addition, adopted extra large bath acid sodium in the batching, sodium alginate has steady blood sugar, reduces the effect of blood fat, thereby the people of diseases such as the Sha Qima that above-mentioned batching is made is fit to suffer from diabetes, obesity, high fat of blood uses.
Integrate, the maltitol saqima that utilizes batching of the present invention to produce has following advantage:
1, no saccharification, sucrose amount are zero, and the sugared content of the blood glucose fluctuation that glucose, maltose and so on can cause also is zero.
2, pure sweet taste does not have bitter taste.
3, low fatization, fat content are 50～70% of traditional corresponding product.
4, low energy quantizes, and energy value is 65～68% of traditional corresponding product, reaches foreign advanced standard.
5, the non-carious tooth that causes is very favourable to protecting the health of one's teeth.
6, fibrillatable, total dietary fiber content reaches 5～10%.
7, steadily blood sugar, reduce blood fat, be fit to suffer from diabetes, the high fat of blood person uses.
8, multifunction has and relaxes bowel, and grows unique physiological functions such as Bifidobacterium.
The specific embodiment
The present invention is further detailed explanation below by embodiment.
Embodiment one
Batching: 30 kilograms of new fresh hen eggs, 10 kilograms of dietary fibers, 25 kilograms in exquisite flour, 2 kilograms of greases, 30 kilograms of maltitols, 2 kilograms of sodium alginates, 1 kilogram in essence.
Dietary fiber, maltitol, sodium alginate, essence mixed to be brewed into syrup stand-by; The egg accomplished fluently and exquisite flour are stirred into dough enter the baking oven fermentation, be cut into noodles then, after fried, cooling, moulding, stir, go out the machine moulding with syrup, cooling back stripping and slicing, again behind the cooling packing finished product.
Embodiment two
Batching: 36 kilograms of new fresh hen eggs, 8 kilograms of dietary fibers, 24 kilograms in exquisite flour, 1.5 kilograms of greases, 28 kilograms of maltitols, 2 kilograms of sodium alginates, 0.5 kilogram in essence.
Dietary fiber, maltitol, sodium alginate, essence mixed to be brewed into syrup stand-by; The egg accomplished fluently and exquisite flour are stirred into dough enter the baking oven fermentation, be cut into noodles then, after fried, cooling, moulding, stir, go out the machine moulding with syrup, cooling back stripping and slicing, again behind the cooling packing finished product.
Embodiment three
Batching: 40 kilograms of new fresh hen eggs, 9 kilograms of dietary fibers, 24 kilograms in exquisite flour, 1 kilogram of grease, 24 kilograms of maltitols, 1.5 kilograms of sodium alginates, 0.5 kilogram in essence.
Dietary fiber, maltitol, sodium alginate, essence mixed to be brewed into syrup stand-by; The egg accomplished fluently and exquisite flour are stirred into dough enter the baking oven fermentation, be cut into noodles then, after fried, cooling, moulding, stir, go out the machine moulding with syrup, cooling back stripping and slicing, again behind the cooling packing finished product.
Embodiment four
Batching: 40 kilograms of new fresh hen eggs, 8 kilograms of dietary fibers, 19 kilograms in exquisite flour, 2 kilograms of greases, 28 kilograms of maltitols, 2 kilograms of sodium alginates, 1 kilogram in essence.
Dietary fiber, maltitol, sodium alginate, essence mixed to be brewed into syrup stand-by; The egg accomplished fluently and exquisite flour are stirred into dough enter the baking oven fermentation, be cut into noodles then, after fried, cooling, moulding, stir, go out the machine moulding with syrup, cooling back stripping and slicing, again behind the cooling packing finished product.
Embodiment five
Batching: 40 kilograms of new fresh hen eggs, 8 kilograms of dietary fibers, 20.2 kilograms in exquisite flour, 2 kilograms of greases, 28 kilograms of maltitols, 1 kilogram of sodium alginate, 0.8 kilogram in essence.
Dietary fiber, maltitol, sodium alginate, essence mixed to be brewed into syrup stand-by; The egg accomplished fluently and exquisite flour are stirred into dough enter the baking oven fermentation, be cut into noodles then, after fried, cooling, moulding, stir, go out the machine moulding with syrup, cooling back stripping and slicing, again behind the cooling packing finished product.
Grease in the foregoing description is a vegetative grease, comprises salad oil, palm oil, and these greases can one or more above compound uses.
Dietary fiber in the foregoing description is complete water-soluble glucan, multi-functional fibre and soya, and these dietary fibers can one or more compound uses.
Essence in the foregoing description is butter essence, strawberry essence, sesame essence, shredded coconut meat essence, and these essence can one or more above compound uses.
Claims (4)
1. maltitol saqima is characterized in that: the weight of saqima raw material is formed and is: new fresh hen egg 30～40%, dietary fiber 5～10%, exquisite flour 18～25%, grease 1～2%, maltitol 21～30%, sodium alginate 1～2% and essence 0.5～1%.
2. maltitol saqima according to claim 1 is characterized in that: described grease is a vegetative grease, comprises salad oil, palm oil, and these greases can one or more above compound uses.
3. maltitol saqima according to claim 1 and 2 is characterized in that: used dietary fiber is complete water-soluble glucan, multi-functional fibre and soya, and these dietary fibers can one or more compound uses.
4. maltitol saqima according to claim 1 and 2 is characterized in that: used essence is butter essence, strawberry essence, sesame essence, shredded coconut meat essence, and these essence can one or more above compound uses.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710025911XA CN101103737A (en) | 2007-08-10 | 2007-08-10 | Maltitol saqima |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710025911XA CN101103737A (en) | 2007-08-10 | 2007-08-10 | Maltitol saqima |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101103737A true CN101103737A (en) | 2008-01-16 |
Family
ID=38997982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710025911XA Pending CN101103737A (en) | 2007-08-10 | 2007-08-10 | Maltitol saqima |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101103737A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102165985A (en) * | 2011-05-10 | 2011-08-31 | 华南理工大学 | Preparation method of high-aroma type sachima |
| CN104068190A (en) * | 2014-07-15 | 2014-10-01 | 兴化名沙食品有限公司 | Sugar-free caramel treats and production technology thereof |
| CN106106985A (en) * | 2016-06-29 | 2016-11-16 | 杨坤 | A kind of sachima and preparation method thereof |
| CN107047907A (en) * | 2017-01-16 | 2017-08-18 | 天津阿尔发保健品有限公司 | A kind of saqima containing dietary fiber and its production technology |
-
2007
- 2007-08-10 CN CNA200710025911XA patent/CN101103737A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102165985A (en) * | 2011-05-10 | 2011-08-31 | 华南理工大学 | Preparation method of high-aroma type sachima |
| CN102165985B (en) * | 2011-05-10 | 2012-10-31 | 华南理工大学 | Preparation method of high-aroma type sachima |
| CN104068190A (en) * | 2014-07-15 | 2014-10-01 | 兴化名沙食品有限公司 | Sugar-free caramel treats and production technology thereof |
| CN106106985A (en) * | 2016-06-29 | 2016-11-16 | 杨坤 | A kind of sachima and preparation method thereof |
| CN107047907A (en) * | 2017-01-16 | 2017-08-18 | 天津阿尔发保健品有限公司 | A kind of saqima containing dietary fiber and its production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102210428B (en) | Sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes and preparation process thereof | |
| CN101449689B (en) | Mulberry leaf nutrient biscuit and production method thereof | |
| CN101779720B (en) | Minor cereal cake made from five black cereals and maltitol | |
| CN101461392A (en) | Sugar-free bread and method for producing the same | |
| CN101810272A (en) | Sugarless glue pudding and manufacture process | |
| CN103039922A (en) | Spicy jerusalem artichoke black pickle and processing method thereof | |
| CN101194637A (en) | Vegetable saqima and process technique thereof | |
| CN102396588A (en) | Egg-yolk crisp and production method thereof | |
| CN104604983A (en) | Walnut cakes and making method thereof | |
| CN104957225A (en) | High fiber corn cake and preparation method thereof | |
| CN101336652A (en) | Tartary buckwheat saqima | |
| CN1141879C (en) | Sugar-free yolk saqima and its preparing process | |
| KR20060090533A (en) | Manufacturing process of functional cooking made by fermentation whith s, herbacea sea salt plant | |
| CN101103737A (en) | Maltitol saqima | |
| CN103783120A (en) | Wild vegetable and dried meat floss pie and making method thereof | |
| CN103975997B (en) | Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof | |
| CN101461508A (en) | Quick freezing pumpkin cake and method for producing the same | |
| CN104664383A (en) | Stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having glycose metabolism regulating function as well as production method thereof | |
| CN102018015A (en) | Method for manufacturing cordyceps sinensis lotus seed paste mooncake | |
| CN103349057A (en) | Fried glutinous pudding rice cake and manufacturing method thereof | |
| CN110521749A (en) | A kind of low sugar content and high fiber content moon cake and preparation method thereof | |
| CN103349144B (en) | Sugar frying year cake and fabrication method thereof | |
| CN105379814A (en) | Guangdong purple sweet potato stuffed mooncakes | |
| CN1739363A (en) | Xylitol condied fritter | |
| CN101461397A (en) | Sugar-free apricot round cake and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080116 |