CN106333251A - Sugar-controlled green bean cake - Google Patents
Sugar-controlled green bean cake Download PDFInfo
- Publication number
- CN106333251A CN106333251A CN201610749531.XA CN201610749531A CN106333251A CN 106333251 A CN106333251 A CN 106333251A CN 201610749531 A CN201610749531 A CN 201610749531A CN 106333251 A CN106333251 A CN 106333251A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- sugar
- bean cake
- green bean
- sucrose
- 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
- 235000000346 sugar Nutrition 0.000 title claims abstract description 19
- 244000013123 dwarf bean Species 0.000 title abstract 9
- 239000000463 material Substances 0.000 claims abstract description 19
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 240000004922 Vigna radiata Species 0.000 claims description 51
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 51
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 51
- PYMYPHUHKUWMLA-VAYJURFESA-N aldehydo-L-arabinose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VAYJURFESA-N 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000010079 rubber tapping Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000000320 mechanical mixture Substances 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 8
- 239000008103 glucose Substances 0.000 abstract description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000000291 postprandial effect Effects 0.000 abstract description 2
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 abstract 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 4
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 206010018473 Glycosuria Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001320 aldopentoses Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a sugar-controlled green bean cake. The sugar-controlled green bean cake is used for inhibiting absorption of sucrose and glucose, and is prepared from 1%-100% of green beans, 0.1%-30% of L-arabinose, 0.1%-30% of tagatose, 5%-50% of sucrose, 10%-30% of sesame oil and a proper amount of purified water. A making method includes the steps of 1, green bean powder preparing; 2, green bean material preparing; 3, forming; 4, finished product packaging. According to the sugar-controlled green bean cake, as the L-arabinose and the tagatose are added into the raw materials, absorption of the human body to the sucrose and the glucose is stopped, postprandial blood sugar increasing is inhibited, fat intake is reduced, the problem that diabetes crowds and crowds avoiding sugar eat green bean cakes is solved, and the sugar-controlled green bean cake can also be used for solving the problem that a traditional cake is high in sugar, oil and fat.
Description
Technical field
The present invention relates to food processing mode field, particularly a kind of control sugar mung bean cake.
Background technology
Tagatose is a kind of naturally occurring rare monose, and its sugariness is close with sucrose, and heat is lower, moreover can also
Enough stop enteral glucose absorption.The security to Tagatose is carried out for calendar year 2001, U.S.'s food and FAD
Confirm, can be used in food beverage industry and pharmaceutical preparation as sweetener.The same year, FAO (Food and Agriculture Organization of the United Nation) and world health
It is a kind of new low calorie sweetener that Tagatose is recommended by the tissue combination food additive committee, can make as food additives
With.L- arabinose, also known as arabinose, is a kind of aldopentose.In nature, l- arabinose is seldom deposited with monose form
Generally be combined with other monose, in colloid, hemicellulose, pectic acid, bacterial polysaccharides and some sugar presented in heteroglycan
In glycosides, it is high to the stability of heat and acid；L- arabinose belongs to five-carbon ring aldehydo sugar, is a kind of natural sweetener not having heat, suppression
The blood glucose rise that system leads to because taking in sucrose, therefore, it can suppression obesity, prevents and treat the disease related to hyperglycaemia.
Mung bean cake is a kind of dessert of people's daily consumption, masses not only on ordinary days, particularly in the specific time in red-letter day
Can habitually edible mung bean cake as the food celebrated a festival.But employ substantial amounts of white in the manufacturing process materials of mung bean cake itself
Granulated sugar, is not suitable for hyperglycemic patients or people to lose weight eats.
Content of the invention
It is an object of the invention to provide a kind of suitable all groups include the mung bean cake of hyperglycaemia trouble or people to lose weight.
The invention provides a kind of sugared mung bean cake of control, its proportioning forms: mung bean 1% ~ 100%, l- arabinose 0.1% ~ 30%,
Tagatose 0.1% ~ 30%, sucrose 5% ~ 50%, sesame oil 10% ~ 30% and appropriate pure water；Production method includes:
Step one, making mung bean flour: mung bean is cleaned up, removes impurity, put into and boil in pot to mung bean cut, shine after taking-up
Dry, place standby after the mung bean after peeling being ground after peeling；
Step 2, making mung bean material: sesame oil will be added in mung bean flour, l- arabinose, Tagatose, sucrose, pure water, after mixing
Obtain mung bean material；
Step 3, shaping: mung bean material is put in mould and first puts into a part of mung bean material pressing, after add a part of mung bean
Material, obtains finished product after tapping pressing；
Step 4, packed products: finished product is packed with plastic casing, built-in ten pieces of mung bean cake finished products of a plastic casing, and its glue is sealed.
As preferred, described step one, it is to be ground by grinder.
As preferred, described step one, it is that peeling process is carried out by skinning machine.
As preferred, described step 2, it is to carry out mixing mung bean material by mechanical mixer.
As preferred, described step 4, it is to be dispensed by plastic packaging machine.
The invention has the advantage that
1st, by therefore suppressing the blood glucose rise leading to because taking in sucrose in manufacturing process using l- arabinose；
2nd, adopt Tagatose in manufacturing process, Tagatose can suppress the absorption to glucose for the small intestine, can effectively reduce glycosuria
Patient, because taking in the blood glucose rise phenomenon caused by glucose, plays the role of auxiliary treatment to diabetes mellitus type.
Brief description
Accompanying drawing 1 is the implementing procedure figure of the present invention.
Specific embodiments
In conjunction with accompanying drawing 1 and specific embodiments, the present invention is further described in detail.
A kind of sugared mung bean cake of control, its proportioning forms: mung bean 1% ~ 100%, l- arabinose 0.1% ~ 30%, Tagatose 0.1% ~
30%th, sucrose 5% ~ 50%, sesame oil 10% ~ 30% and appropriate pure water；
Specific embodiment making step is as follows:
Step one, making mung bean flour: mung bean is cleaned up, removes impurity, put into and boil in pot to mung bean cut, shine after taking-up
Dry, place standby after the mung bean after peeling being ground after peeling；
Step 2, making mung bean material: sesame oil will be added in mung bean flour, l- arabinose, Tagatose, sucrose, pure water, after mixing
Obtain mung bean material；
Step 3, shaping: mung bean material is put in mould and first puts into a part of mung bean material pressing, after add a part of mung bean
Material, obtains finished product after tapping pressing；
Step 4, packed products: finished product is packed with plastic casing, built-in ten pieces of mung bean cake finished products of a plastic casing, and its glue is sealed.
Following table is to add 2% Tagatose, the postprandial blood sugar change in 2 hours of 4%l- arabinose in 100 grams of cakes.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, example all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.Any reference in claim should not be considered as limiting involved claim.
Claims (5)
1. a kind of control sugar mung bean cake is it is characterised in that proportioning forms: mung bean 1% ~ 100%, l- arabinose 0.1% ~ 30%, tower lattice
Sugar 0.1% ~ 30%, sucrose 5% ~ 50%, sesame oil 10% ~ 30% and appropriate pure water, production method includes:
Step one, making mung bean flour: mung bean is cleaned up, removes impurity, put into and boil in pot to mung bean cut, shine after taking-up
Dry, place standby after the mung bean after peeling being ground after peeling；
Step 2, making mung bean material: sesame oil will be added in mung bean flour, l- arabinose, Tagatose, sucrose, pure water, after mixing
Obtain mung bean material；
Step 3, shaping: mung bean material is put in mould and first puts into a part of mung bean material pressing, after add a part of mung bean
Material, obtains finished product after tapping pressing；
Step 4, packed products: finished product is packed with plastic casing, built-in ten pieces of mung bean cake finished products of a plastic casing, and by its glue
Envelope.
2. a kind of control sugar mung bean cake according to claim 1, it is characterised in that described step one, is to be entered by grinder
Row grinds.
3. a kind of control sugar mung bean cake according to claim 1, it is characterised in that described step one, is to be entered by skinning machine
Row peeling is processed.
4. a kind of control sugar mung bean cake according to claim 1, it is characterised in that described step 2, is by mechanical mixture
Machine carries out mixing mung bean material.
5. a kind of control sugar mung bean cake according to claim 1, it is characterised in that described step 4, is to be entered by plastic packaging machine
Row packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749531.XA CN106333251A (en) | 2016-08-30 | 2016-08-30 | Sugar-controlled green bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749531.XA CN106333251A (en) | 2016-08-30 | 2016-08-30 | Sugar-controlled green bean cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333251A true CN106333251A (en) | 2017-01-18 |
Family
ID=57823192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610749531.XA Pending CN106333251A (en) | 2016-08-30 | 2016-08-30 | Sugar-controlled green bean cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333251A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819862A (en) * | 2017-02-28 | 2017-06-13 | 桂林浩新科技服务有限公司 | A kind of manufacture craft of mung bean cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012880A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method of L-arabinose functional mung bean cake |
| CN104739848A (en) * | 2015-04-07 | 2015-07-01 | 福州乾正药业有限公司 | Composition containing L-arabinose and tagatose as well as preparation method and drug application of composition |
-
2016
- 2016-08-30 CN CN201610749531.XA patent/CN106333251A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012880A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method of L-arabinose functional mung bean cake |
| CN104739848A (en) * | 2015-04-07 | 2015-07-01 | 福州乾正药业有限公司 | Composition containing L-arabinose and tagatose as well as preparation method and drug application of composition |
Non-Patent Citations (1)
| Title |
|---|
| 张明亮: "《营养主食》", 31 January 2015, 吉林科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819862A (en) * | 2017-02-28 | 2017-06-13 | 桂林浩新科技服务有限公司 | A kind of manufacture craft of mung bean cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170118 |
|
| WD01 | Invention patent application deemed withdrawn after publication |