CN107347959A - Long-term use of non-sucrose cake of a kind of suitable diabetes patient and preparation method thereof - Google Patents
Long-term use of non-sucrose cake of a kind of suitable diabetes patient and preparation method thereof Download PDFInfo
- Publication number
- CN107347959A CN107347959A CN201710786931.2A CN201710786931A CN107347959A CN 107347959 A CN107347959 A CN 107347959A CN 201710786931 A CN201710786931 A CN 201710786931A CN 107347959 A CN107347959 A CN 107347959A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- powder
- cake
- term use
- diabetes patient
- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The invention discloses the non-sucrose cake that a kind of suitable diabetes patient is long-term use of, mainly buckwheat is used as primary raw material, green tea powder and leaf of Radix Et Rhizoma Fagopyri Tatarici powder are added simultaneously, on the basis of enough dietary fibers are provided for diabetes patient, supplemented with the various Flavonoid substances beneficial to human body；Substitute traditional butter and white sugar with olive oil, xylitol, reduce the influence of grease and carbohydrate to patient；And in order to preferably play a role in health care, the present invention is also filled with Chinese yam mud in cake.
Description
Technical field
The present invention relates to food processing technology field, more particularly to the non-sucrose cake that a kind of suitable diabetes patient is long-term use of
And preparation method thereof.
Background technology
Diabetes（diabetes mellitus）It is one group of metabolic disease characterized by hyperglycaemia.Hyperglycaemia is then
Because defect of insulin secretion or its biological agent are damaged, or both have concurrently and cause.Long-standing hyperglycaemia, leads during diabetes
Cause various tissues, particularly eye, kidney, heart, blood vessel, the chronic lesion of nerve, dysfunction.
Inherent cause
Obvious genetic heterogeneity be present in 1 type or diabetes B.Family morbidity tendency, 1/4~1/2 patient be present in diabetes
There is Diabetes family history.Clinically at least more than 60 kinds of genetic syndrome can be with diabetes.Type 1 diabetes have multiple
DNA sites participate in morbidity, wherein the closest with DQ loci polymorphisms relation in HLA antigen genes.Had found in diabetes B
A variety of clear and definite gene mutations, such as insulin gene, insulin receptor gene, glucokinase gene, chondriogen.
Environmental factor
Feed is excessive, and obesity caused by physical exertion is reduced is the most important environmental factor of diabetes B, makes have 2 type glycosurias
The easily morbidity of the individual of sick genetic predisposition.There is immune system abnormality in type 1 diabetes patient, in some viruses such as COxsackie disease
Cause autoimmune response after the infection such as poison, rubella virus, parotid gland virus, destroy insulin β cells.
The purpose of diet control maintains reasonable body weight in effectively control blood glucose, blood fat and blood pressure.Patient should follow and seek
The diet for supporting teacher's joint consultation is planned, and forms eating habit at regular time and quantity.Diabetes patient preferably absorbs the dietary fiber of abundance.Not
The foods such as the beans of processing, fruit, vegetables, full cereal can absorb abundant dietary fiber.Diabetes patient should be noted that blood fat simultaneously
The control of fat, preferably avoid absorbing excess grease and cholesterol.It should lack and eat frying, fry stirs fry in oil and short, and pigskin, cock skin
Deng containing the high food of grease.Preferably use is stewed more, is baked, and is burnt, and is steamed in clear soup, boiling, the mode cooking food such as cold and dressed with sauce.
Traditional non-sucrose cake focuses simply on the sugar reduced in cake, is substituted with raw materials such as xylitol, maltitols
White sugar, but ignore and equally contain substantial amounts of grease and cholesterolic materials in cake, how to reduce carbohydrate, grease and courage
The beneficiating ingredient to diabetes patient is added on the basis of sterol, while the mouthfeel for not influenceing cake also is the research weight of the present invention
Point.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes one kind
Technical scheme is as follows：
A kind of long-term use of non-sucrose cake of suitable diabetes patient, include the composition of following percentage by weight：Egg 6-20%,
Olive oil 2-8%, baking powder 0.1-1%, salt 0.5-4%, xylitol 0.3-3%, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 3-12%, buckwheat 20-
45%th, green tea powder 2-8%, Chinese yam 20-40%, water surplus.
Preferably, the long-term use of non-sucrose cake of described suitable diabetes patient, the composition of following percentage by weight is included：
Egg 8-15%, olive oil 2-5%, baking powder 0.1-1%, salt 0.5-2%, xylitol 0.5-2%, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 5-10%,
Buckwheat 25-40%, green tea powder 3-6%, Chinese yam 20-35%, water surplus.
The accessory substance such as leaf of Radix Et Rhizoma Fagopyri Tatarici and bitter buckwheat stem is simply made feed with group or gone out of use, and ignores and contains in these accessory substances
There is the bioflavonoid compared with buckwheat powder more horn of plenty, these Flavonoid substances are mainly rutin, and blood capillary can be maintained in human body
The resistance of pipe, its permeability and fragility of blood vessels are reduced, available for treating various haemorrhages, arrhythmia cordis, blood vessel purpura, high blood
The illnesss such as pressure.Buckwheat leaf has not only been used to crush obtained powdery product --- buckwheat leaf powder after drying in the present invention.
A kind of preparation method of the long-term use of non-sucrose cake of suitable diabetes patient, comprises the following steps：
A, ratio takes leaf of Radix Et Rhizoma Fagopyri Tatarici powder, buckwheat, green tea powder and olive oil by weight, stirs, and obtains batter；
B, it will be cooked after Chinese yam peeling, and be pressed into pureed, obtain Chinese yam mud；
C, egg is poured into vessel, adds baking powder, salt and lemon juice, mix thoroughly；
When egg white D, having been got to blister with egg-whisk, xylitol and a small amount of water are added, continues to beat 3-5min；
E, the foaming egg white accomplished fluently is poured into batter, adds water to mix thoroughly, until egg white and batter are sufficiently mixed, obtain cake surface
Paste；
F, Chinese yam mud is filled into inside cake batter, it is kneaded and formed, 150-200 DEG C of oven for baking 20-30min is put into, it is cold
But.
Preferably, in described step A, described Rhizoma Dioscoreae is directly to be used after Chinese yam peeling is cleaned, and usage amount is mountain
The 15-30% of medicine weight.
Preferably, in described step B, 5-10% ripe trout meat can also be added in described Chinese yam mud.
Chinese yam is also known as Chinese yam, native potato, sweet potato Chinese yam, RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam, white Chinese yam, is《Chinese book on Chinese herbal medicine》The herbal medicine recorded, medicine
It is Dioscoreaceae plant Chinese yam dry rhizome with source.Chinese yam have nourish it is strong, it is aid digestion, hold back abnormal sweating, the effect of antidiarrheal, cure mainly
Insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequency, seminal emission, women is with lower and dyspeptic chronic enteritis.Chinese yam
Optimum is taken with ganoderma lucidum collocation, has the function that to prevent and treat diabetes, Chinese yam is big promising on grocery trade and processing industry.
Due to ganoderma lucidum, not only cost is high, and belongs to medicine, at will cannot typically be added in food, therefore in the present invention
Ganoderma lucidum is removed, and passes through many experiments, a small amount of trout meat is added and is cooperated with Chinese yam mud, can not only be played preferably
Health-care effect, and because the special smell of Chinese yam can cover the fishy smell of the flesh of fish, do not interfere with the mouthfeel of cake.
The invention has the advantages that：The long-term use of non-sucrose cake of the suitable diabetes patient of the present invention mainly uses
Buckwheat is primary raw material, while adds green tea powder and leaf of Radix Et Rhizoma Fagopyri Tatarici powder, and the base of enough dietary fibers is being provided for diabetes patient
On plinth, supplemented with the various Flavonoid substances beneficial to human body；Substitute traditional butter and white sugar, drop with olive oil, xylitol
The influence of Low grease and carbohydrate to patient；And in order to preferably play a role in health care, the present invention is also filled with Chinese yam in cake
Mud and trout meat.
Embodiment
Embodiment 1：
A kind of long-term use of non-sucrose cake of suitable diabetes patient, include the composition of following percentage by weight：Egg 12%, olive
Olive oil 4%, baking powder 0.4%, salt 1.2%, xylitol 1.8%, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 6%, buckwheat 32%, green tea powder 5%, Chinese yam
24%th, water surplus.
A kind of preparation method of the long-term use of non-sucrose cake of suitable diabetes patient, comprises the following steps：
A, ratio takes leaf of Radix Et Rhizoma Fagopyri Tatarici powder, buckwheat, green tea powder and olive oil by weight, stirs, and obtains batter；
B, it will be cooked after Chinese yam peeling, and be pressed into pureed, obtain Chinese yam mud；
C, egg is poured into vessel, adds baking powder, salt and lemon juice, mix thoroughly；
When egg white D, having been got to blister with egg-whisk, xylitol and a small amount of water are added, continues to beat 3.5min；
E, the foaming egg white accomplished fluently is poured into batter, adds water to mix thoroughly, until egg white and batter are sufficiently mixed, obtain cake surface
Paste；
F, Chinese yam mud is filled into inside cake batter, it is kneaded and formed, it is put into 180 DEG C of oven for baking 25min, cooling.
In described step A, described Rhizoma Dioscoreae is directly to be used after Chinese yam peeling is cleaned, and usage amount is Chinese yam weight
25%。
8% ripe trout meat can also be added in described step B, in described Chinese yam mud.
Embodiment 2：
A kind of long-term use of non-sucrose cake of suitable diabetes patient, include the composition of following percentage by weight：Egg 8%, olive
Oil 5%, baking powder 0.1%, salt 2%, xylitol 0.5%, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 10%, buckwheat 25%, green tea powder 6%, Chinese yam
20%th, water surplus.
A kind of preparation method of the long-term use of non-sucrose cake of suitable diabetes patient, comprises the following steps：
A, ratio takes leaf of Radix Et Rhizoma Fagopyri Tatarici powder, buckwheat, green tea powder and olive oil by weight, stirs, and obtains batter；
B, it will be cooked after Chinese yam peeling, and be pressed into pureed, obtain Chinese yam mud；
C, egg is poured into vessel, adds baking powder, salt and lemon juice, mix thoroughly；
When egg white D, having been got to blister with egg-whisk, xylitol and a small amount of water are added, continues to beat 5min；
E, the foaming egg white accomplished fluently is poured into batter, adds water to mix thoroughly, until egg white and batter are sufficiently mixed, obtain cake surface
Paste；
F, Chinese yam mud is filled into inside cake batter, it is kneaded and formed, it is put into 150 DEG C of oven for baking 30min, cooling.
In described step A, described Rhizoma Dioscoreae is directly to be used after Chinese yam peeling is cleaned, and usage amount is Chinese yam weight
15%。
5-10% ripe trout meat can also be added in described step B, in described Chinese yam mud.
Embodiment 3：
A kind of long-term use of non-sucrose cake of suitable diabetes patient, include the composition of following percentage by weight：Egg 15%, olive
Olive oil 2%, baking powder 1%, salt 0.5%, xylitol 2%, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 5%, buckwheat 40%, green tea powder 3%, Chinese yam
35%th, water surplus.
A kind of preparation method of the long-term use of non-sucrose cake of suitable diabetes patient, comprises the following steps：
A, ratio takes leaf of Radix Et Rhizoma Fagopyri Tatarici powder, buckwheat, green tea powder and olive oil by weight, stirs, and obtains batter；
B, it will be cooked after Chinese yam peeling, and be pressed into pureed, obtain Chinese yam mud；
C, egg is poured into vessel, adds baking powder, salt and lemon juice, mix thoroughly；
When egg white D, having been got to blister with egg-whisk, xylitol and a small amount of water are added, continues to beat 3min；
E, the foaming egg white accomplished fluently is poured into batter, adds water to mix thoroughly, until egg white and batter are sufficiently mixed, obtain cake surface
Paste；
F, Chinese yam mud is filled into inside cake batter, it is kneaded and formed, it is put into 200 DEG C of oven for baking 20min, cooling.
In described step A, described Rhizoma Dioscoreae is directly to be used after Chinese yam peeling is cleaned, and usage amount is Chinese yam weight
30%。
10% ripe trout meat can also be added in described step B, in described Chinese yam mud.
Embodiment 4：
A kind of long-term use of non-sucrose cake of suitable diabetes patient, include the composition of following percentage by weight：Egg 10%, olive
Olive oil 3.5%, baking powder 0.8%, salt 0.8%, xylitol 0.8, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 8%, buckwheat 28%, green tea powder 4.5%,
Chinese yam 28%, water surplus.
A kind of preparation method of the long-term use of non-sucrose cake of suitable diabetes patient, comprises the following steps：
A, ratio takes leaf of Radix Et Rhizoma Fagopyri Tatarici powder, buckwheat, green tea powder and olive oil by weight, stirs, and obtains batter；
B, it will be cooked after Chinese yam peeling, and be pressed into pureed, obtain Chinese yam mud；
C, egg is poured into vessel, adds baking powder, salt and lemon juice, mix thoroughly；
When egg white D, having been got to blister with egg-whisk, xylitol and a small amount of water are added, continues to beat 4min；
E, the foaming egg white accomplished fluently is poured into batter, adds water to mix thoroughly, until egg white and batter are sufficiently mixed, obtain cake surface
Paste；
F, Chinese yam mud is filled into inside cake batter, it is kneaded and formed, it is put into 175 DEG C of oven for baking 28min, cooling.
In described step A, described Rhizoma Dioscoreae is directly to be used after Chinese yam peeling is cleaned, and usage amount is Chinese yam weight
18%。
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. the long-term use of non-sucrose cake of a kind of suitable diabetes patient, it is characterised in that include the composition of following percentage by weight：
Egg 6-20%, olive oil 2-8%, baking powder 0.1-1%, salt 0.5-4%, xylitol 0.3-3%, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 3-12%,
Buckwheat 20-45%, green tea powder 2-8%, Chinese yam 20-40%, water surplus.
2. the long-term use of non-sucrose cake of suitable diabetes patient as claimed in claim 1, it is characterised in that including following weight
The composition of percentage：Egg 8-15%, olive oil 2-5%, baking powder 0.1-1%, salt 0.5-2%, xylitol 0.5-2%, hardship
Buckwheat leaf powder 5-10%, buckwheat 25-40%, green tea powder 3-6%, Chinese yam 20-35%, water surplus.
3. the long-term use of non-sucrose cake of suitable diabetes patient as claimed in claim 1, it is characterised in that including following weight
The composition of percentage：Egg 12%, olive oil 4%, baking powder 0.4%, salt 1.2%, xylitol 1.8%, leaf of Radix Et Rhizoma Fagopyri Tatarici powder 6%,
Buckwheat 32%, green tea powder 5%, Chinese yam 24%, water surplus.
4. the preparation method of the long-term use of non-sucrose cake of a kind of suitable diabetes patient, it is characterised in that comprise the following steps：
A, ratio takes leaf of Radix Et Rhizoma Fagopyri Tatarici powder, buckwheat, green tea powder, Rhizoma Dioscoreae and olive oil by weight, stirs, and obtains batter；
B, it will be cooked after Chinese yam peeling, and be pressed into pureed, obtain Chinese yam mud；
C, egg is poured into vessel, adds baking powder, salt and lemon juice, mix thoroughly；
When egg white D, having been got to blister with egg-whisk, xylitol and a small amount of water are added, continues to beat 3-5min；
E, the foaming egg white accomplished fluently is poured into batter, adds water to mix thoroughly, until egg white and batter are sufficiently mixed, obtain cake surface
Paste；
F, Chinese yam mud is filled into inside cake batter, it is kneaded and formed, 150-200 DEG C of oven for baking 20-30min is put into, it is cold
But.
5. the preparation method of the long-term use of non-sucrose cake of suitable diabetes patient as claimed in claim 4, it is characterised in that institute
In the step A stated, described Rhizoma Dioscoreae is directly to be used after Chinese yam peeling is cleaned, and usage amount is the 15-30% of Chinese yam weight.
6. the preparation method of the long-term use of non-sucrose cake of suitable diabetes patient as claimed in claim 4, it is characterised in that institute
5-10% ripe trout meat can also be added in the step B stated, in described Chinese yam mud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710786931.2A CN107347959A (en) | 2017-09-04 | 2017-09-04 | Long-term use of non-sucrose cake of a kind of suitable diabetes patient and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710786931.2A CN107347959A (en) | 2017-09-04 | 2017-09-04 | Long-term use of non-sucrose cake of a kind of suitable diabetes patient and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107347959A true CN107347959A (en) | 2017-11-17 |
Family
ID=60291397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710786931.2A Pending CN107347959A (en) | 2017-09-04 | 2017-09-04 | Long-term use of non-sucrose cake of a kind of suitable diabetes patient and preparation method thereof |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730150A (en) * | 2019-03-06 | 2019-05-10 | 四川环太生物科技股份有限公司 | A kind of bitter buckwheat flavor fermentation Yoghourt and preparation method thereof |
| CN110495485A (en) * | 2019-09-27 | 2019-11-26 | 大连民族大学 | A kind of preparation method of purple perilla seed Tartary buckwheat cake |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
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| CN106550970A (en) * | 2016-11-05 | 2017-04-05 | 西昌大粮山食品有限公司 | A kind of Tartary buckwheat cake |
| CN106665762A (en) * | 2015-11-10 | 2017-05-17 | 扬州五亭食品高邮有限公司 | Health-care cake production method |
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| CN101248811A (en) * | 2008-04-03 | 2008-08-27 | 马永华 | Chinese potato sandwich yellow cake and producing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109730150A (en) * | 2019-03-06 | 2019-05-10 | 四川环太生物科技股份有限公司 | A kind of bitter buckwheat flavor fermentation Yoghourt and preparation method thereof |
| CN110495485A (en) * | 2019-09-27 | 2019-11-26 | 大连民族大学 | A kind of preparation method of purple perilla seed Tartary buckwheat cake |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
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