CN107372729A - One kind controls sugared cake - Google Patents

One kind controls sugared cake Download PDF

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Publication number
CN107372729A
CN107372729A CN201710670067.XA CN201710670067A CN107372729A CN 107372729 A CN107372729 A CN 107372729A CN 201710670067 A CN201710670067 A CN 201710670067A CN 107372729 A CN107372729 A CN 107372729A
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China
Prior art keywords
starch
blocking agent
cake
sugared
trehalose
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Granted
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CN201710670067.XA
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CN107372729B (en
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方明
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Hefei Cambridge Trade Ltd Co
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Hefei Cambridge Trade Ltd Co
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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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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

Abstract

The present invention provides a kind of sugared cake of control, includes the flour relative to the 60wt% of biscuit gross weight 30,8 12wt% fat, 6 9wt% sugar, 5 10wt% control sugared agents.Starch is absorbed blocking agent, L arabinoses, Tagatose and compounded by the present invention, starch, which absorbs blocking agent, can block the absorption of starch, slow down blood glucose rising, once hyperalimentation, blocking unnecessary starch to absorb, L arabinoses, the heat of Tagatose are low, the absorption of sucrose, glucose can be blocked, reduce postprandial blood sugar so that blood glucose is steady, delays and reduce the occurrence and development of diabetic complication.

Description

One kind controls sugared cake
Technical field
The present invention relates to food processing field, more particularly to a kind of sugared cake of control.
Background technology
Cake is very popular due to delicious and nourishing, but because the content of sugar is high, diabetes patient is received Limitation.
With development in science and technology, the application of biotechnology, the newly approved L-arabinose of the Ministry of Public Health, Tagatose, because its is original Blocking sucrose, glucose absorption effect, be just more and more added in diabetes patient, people to lose weight food.Starch absorbs The use of blocking agent, the cake for making diabetes patient, both postprandial blood sugar can be reduced again for the full abdomen of meal.
It is U.S. law that agate chemical laboratory that starch, which absorbs blocking agent (StarchBlocker), （pHarmachemLaboratories）Zu obtains from the navy bean of North America using special biochemical technology and supercritical technology 100% natural component, the starch absorbs blocking agent can be in the alpha-amylase in human body（α-amylase）By the Starch Conversion of intake Before glucose, suppress its activity, heat caused by starch food is come from so as to effectively block human body to absorb.With it is general Navy bean extract is compared, and such as domestic navy bean extract and the navy bean extract of in general extraction process, its is both effectiveness more By force.
It is the natural component extracted from the navy bean of North America that starch, which absorbs blocking agent, without any harmful medicine Composition（Such as some nerve center inhibitor）, can prevent and improve the obesity caused by absorbing fattiness, safety, can Lean on, it is without any side effects to human body, it is a kind of instrument of effectively control carbohydrate heat.
Starch absorbs blocking agent and had the characteristics that:
1. effectively blocking decomposition of the amylase (α-amylase) to starch, reduce fat and hoard
2. first starch by clinical verification absorbs blocking agent in the world
3. human organ is not acted on, it is without any side effects
4. permitted by U.S.'s GRAS security credentials, and U.S. FDA Health Claims
5. by 29 independent clinical reports, its security and both effectiveness is fully confirmed.
After human intake's starch or sugar, internal insulin starts to secrete, and allows cell to absorb and is converted into energy, when sugar mistake When cell can not be absorbed, additional part will change into fat more.Starch absorbs blocking agent then can blood in adjusting body Sugar value, reduces glyceric acid three ester in blood.
Starch absorbs blocking agent can be with the alpha-amylase in enteron aisle（α-amylase）With reference to making alpha-amylase not cut off Starch, most starch can excrete with complete molecular conformation by digestive system, not discharge any heat.It can rise To slimming, decomposition combustion fat, suppress fat absorption；Prevent adult diseases, such as hypoglycemic, reducing blood lipid, hypotensive；It is immune to assign It is living, reinforced immunological, suppress cancer and other effects.A starch absorption blocking agent is eaten before the meal and effectively blocks starch heat, is delayed postprandial Blood sugar level rises, and reduces the GI values of food, effectively reduces the adipose tissues such as waistline.
Clinical trial testing result shows that it can substantially reduce body weight, body fat rate, Fat distribution, BMI and waistline.Form sediment Powder, which absorbs blocking agent, can effectively reduce content of triglyceride in body fat, blood, and can significantly reduce waistline（↓3.44%）、 Hip circumference（↓1.39%）, thigh circumference（↓1.44%）, and there is no any influence on musculature.Blocking agent is absorbed with non-food starch The blood sugar level of subject is compared, and after food starch absorbs 1.5 grams of blocking agent before the meal, the ratio that the blood glucose of subject rises reduces 66%, this shows there is preferable clinical meaning to the glycemic control aspect tried.
It is that first starch by clinical verification absorbs blocking agent in the world that starch, which absorbs blocking agent, is not directly placed on Human organ, it is without any side effects.U.S. FDA is passed through（Food and medicine Surveillance Authority）With U.S. GRAS（It is generally acknowledged that peace Entirely）Certification, be that can uniquely express " digestion and absorption that starch in meals can be reduced " in packaging, " coordinate rational Diet and motion, control body weight can be helped " etc. function food.And by 29 independent clinical reports, fully confirm it Security and both effectiveness.This achievement has harvested numerous professional Grand Prixs in the whole world, all over the world by authority and professional person Consistent accreditation and favorable comment, meanwhile, this achievement was used for the special specified fat-reducing material of the military of Thailand in 2006.
It is the product that is extracted by special biotechnology from the navy bean of North America that starch, which absorbs blocking agent, its main work( Effect derives from its unique extractive technique, and needs to ensure the resistance alpha-amylase of its extract with the extremely strict method of inspection （α-amylase）Activity.And those prices very low so-called " navy bean powder " or domestic navy bean extract are exactly to incite somebody to action Product of the big white kidney bean that we can buy in supermarket after crushing and processing, without any activity and the work(of blocking starch Can.And there is certain toxicity without cooked navy bean, its mechanism of poisoning and performance and the edible French beans phase without being cooked Together, it is breakneck！
Starch absorbs blocking agent and popularized very much in the country such as America and Europe early in earlier 2000s.Due to occidentals staple food with Based on flour, wherein the starch containing high content, so in daily life, starch absorbs blocking agent usually can be with auxiliary The form helped is added into various food, so as to reduce absorptivity of people's body to starch.
2012, Ao Luoli healthyfood food blocking agent series was proposed starch and absorbs blocking agent, oil blocking agent With three products of sugar blocking agent.The method of this worldwide health control body weight and concept are formally brought in China. Ao Luoli healthyfood series using the slim theory of fat-reducing of " health slimming, enjoy thin unlimited " and " graceful stature is eaten " as All people seeking beauties bring most healthy fat-reducing mode, because all products are all plant extraction, so all products are all It is in the pink of condition and have no side effect.Also because attention of the Ao Luoli for brand and product quality, Ao Luoli healthyfood series Not yet list at home and just cause greatly concern and favorable comment.
With the development of science and technology, rare sugar is more and more applied to make functional food processing, such as dieletic foodstuff, subtract Fertile food etc..L-arabinose therein, Tagatose are approved as new resource food via defending planning commission（New raw-food material）, its The distinctive function of blocking sucrose and glucose absorption, more and more applied to dieletic foodstuff, weight reduction product.L- is Arabic The most representational physiological action of sugar is selectively to influence the invertase in small intestine, so as to suppress the absorption of sucrose.According to report Road, 2% L-arabinose is added in sucrose, the absorption of 40% sucrose can be suppressed, while blood glucose value is lacked rise about 50%.Tagatose have lower calorific value, zero glycemic index, blood glucose passivation, without carious tooth, prebiotic function and antioxygen Change the excellent nutritive peculiarities such as activity.
But overgenerous Maillard reaction easily occurs for L-arabinose, it is anti-that caramelization easily occurs for Tagatose chance low temperature Should be with overgenerous Maillard reaction.
Trehalose is the nonreducing sugar being made up of two glucose molecules with 1,1- glycosidic bonds, has 3 kinds of isomers i.e. extra large Algae sugar（α, α）, isotrehalose（β, β）And neotrehalose（α, β）, and there is non-specific protection to make various bioactivators With.Scientists find that desert plant leaf roll cypress is almost withered in arid, can bring back to life after chance water but miraculously；High mountain Plant brings back to life grass and can be resistant to ice and snow severe cold；Some insects are not freezed under the conditions of high and cold, high gently dried dehydration etc., not done Extremely, it is exactly the life miracle of their internal trehaloses creation.Therefore trehalose is known as the good reputation of " sugar of life " in scientific circles. Internal authority《It is natural》Magazine had once delivered the special text evaluated trehalose in July, 2000, the article pointed out：" to being permitted For more life entities, the being and not being of trehalose, it is meant that life or death ".
Trehalose and sucrose category isomer, but because it does not have reproducibility, therefore all have very to heat and acid Good stability.It is not easy that Maillard reaction occurs with amino acid and protein in heating process.It is 3.5~10.0 models in pH value In the solution enclosed, 1000 DEG C, 24h are kept, resolution ratio is only 1%.Trehalose can hardly be decomposed by general enzyme, can only be by Specific trehalase decomposes.
Trehalose is carbohydrate most stable in natural sugar, acidproof, heat-resisting, is applicable various food processing process.Sodium alginate Water is slightly soluble in, insoluble in most of organic solvent.It is dissolved in alkaline solution, solution is had viscosity.Sodium alginate has moisture absorption Property, the number of contained humidity depends on relative humidity during balance.Dry sodium alginate is in the container of good seal in 25 DEG C And temperature below storage quite stable.Sodium alginate soln is stable in pH5~9.The degree of polymerization（DP）With molecular weight and alginic acid Sodium solution it is sticky directly related, during storage reductions of viscosity can be used to estimate the degree that sodium alginate goes to polymerize.High polymerization degree Sodium alginate stability not as good as low polymerization degree sodium alginate.
Sodium alginate has just taken in American Pharmacopeia early in 1938.Alginic acid is in 1963 annual income British Pharmacopoeias.Alginic acid is not Water is dissolved in, but is put into water and can expand.Therefore, traditionally, sodium alginate is used as the adhesive of tablet, and alginic acid is used as quick-release The disintegrant of piece.However, influence of the sodium alginate to tabletting properties depends in prescription the amount being put into, and in some situations Under, sodium alginate can promote the disintegration of tablet.Sodium alginate can add during granulation, rather than after granulation with powder The form at end adds, and such manufacturing process is simpler.Compared with using starch, made mechanical strength in blocks is bigger.
Whey protein powder is the precious protein come out using advanced technologies from milk separation and Extraction, with its purity it is high, Absorptivity is high, amino acid forms most reasonable etc. many advantages and pushed away as " king of albumen ".
Lactalbumin not only easily digests, but also has high biological value, efficient rate, high protein effect ratio and usury It is the fine work in protein with rate.In all essential amino acids containing needed by human body, its amino acid compositional model and skeletal muscle Amino acid compositional model it is almost completely the same, extremely easily absorbed by human body.
Calcium lactate, molecular formula：（CH3CHOHCOO）2Ca5H2O molecular weight：308.3.For white particle or powder, it is no different Taste, mouth gustation are bitter.Micro- have efflorescence properties, is soluble in hot water, is soluble in hot water into transparent or slightly turbid solution, cold water solubility compared with It is low, insoluble in ethanol, chloroform and ether.The pH value of the aqueous solution is 6.0~7.0.With solubility is high, dissolution velocity is fast, biology Utilization rate is high, in good taste, is widely used in the fields such as dairy products, beverage, health care of food product.
Starch, which absorbs blocking agent, to suppress it before the Starch Conversion of intake is glucose by the alpha-amylase in human body Activity, heat caused by starch food is come from so as to effectively block human body to absorb.But starch absorbs blocking agent to grape Sugar, the absorption of sucrose are little, and cake contains substantial amounts of starch and sugar, therefore single starch absorbs blocking agent or rare sugar Can not solve the problems, such as to control sugar.
Because hot-working cake needs high temperature to bake, add rare sugar and Maillard reaction easily occurs, influence mouthfeel, color and luster And the shelf-life.Caramelization also can easily occur during storage for cold working cake, influence mouthfeel and shelf-life.
The content of the invention
The defects of the object of the invention is exactly to make up prior art, there is provided one kind controls sugared cake, it is intended that control is reduced Starch is absorbed and blocked while happy, tasty cake is enjoyed by absorption of the human body to sucrose, starch, glucose, people Agent, L-arabinose, Tagatose are transported to the position that enteron aisle is specified, rapid disintegration, discharge starch absorb blocking agent and L- Ah Uncle's sugar, Tagatose are drawn, blocks absorption of the human body to sucrose, starch, glucose.Simultaneously by the processing of early stage, shallow lake had both been maintained Powder absorbs the activity of blocking agent, turn avoid the easy caramelization of L-arabinose, Tagatose and overgenerous U.S. rad is anti- Should.
The present invention is achieved by the following technical solutions：
One kind controls sugared cake, makes in confectionery dough containing control sugared agent 5-10wt%, sucrose 5-20wt%；
It is described control sugared agent preparation method be：
First, heart material processed
（1）Detect raw material：Detect starch and absorb blocking agent activity and quality；
（2）Prepare starch and absorb blocking agent powder, cross 300-400 mesh sieves；
（3）1-2wt% sodium alginate aqueous solutions are prepared, starch absorption blocking agent, L-arabinose, Tagatose, trehalose is added and stirs Mix uniformly, slurry is made；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-2wt%, starch absorb blocking agent 1- 10wt%, L-arabinose 7-8wt%, Tagatose 1-5wt%, trehalose 20-25wt%, surplus are water；
（4）By gained slurry drying, gel powder is made；
2nd, cladding processed
（5）Sodium alginate is dissolved with 35-37 DEG C of warm water, 3-3.5wt% glue is made, pours into trehalose, whey while stirring Albumen powder stirs, and adds the calcium lactate aqueous solution, stirs, and viscous paste is made；The quality of each raw material in viscous paste Percentage composition is：Sodium alginate 3-3.5wt%, trehalose 30-40wt%, PURE WHEY 10-15wt%, calcium lactate 0.5-1wt%, Surplus is water；
3rd, synthesize
（6）Viscous paste is sprayed on the gel powder, pellet is made, produces.
The temperature of water used is 30 DEG C~35 DEG C, and pH value is 6.0~7.0.
The particle diameter of the gel powder is 60-70 microns.
The particle diameter of the pellet is 120-150 microns.
The trehalose is aqueous 20-30wt% powder.
Step（4）Drying mode for spray drying, step（6）The spraying is spraying drying.
The concentration of the calcium lactate aqueous solution is 0.5-1wt%.
When hot-working prepares cake, first confectionery dough is molded, is 15- in dough surface spraying last layer concentration 25wt% trehaloses, 15-25wt% PURE WHEYs, the mixed slurry that surplus is water, stand 10 minutes, at 160~250 DEG C Bake.
It is an advantage of the invention that：Starch is absorbed blocking agent, L-arabinose, Tagatose and carries out compounding by cake of the present invention Starch, which absorbs blocking agent, can block the absorption of starch, slow down blood glucose rising, once hyperalimentation, blocks unnecessary starch to inhale Receive, L-arabinose, the heat of Tagatose are low, can block the absorption of sucrose, glucose, reduce postprandial blood sugar so that blood glucose Steadily.Cake of the present invention is sprayed before hot-working with sodium alginate, PURE WHEY slurry, further prevents rare sugar strong Maillard reaction so that cake bright, pure in mouth feel.
Trehalose and starch are absorbed blocking agent, L-arabinose, Tagatose with sodium alginate and carry out bonding system by the present invention Into particle, the trehalose that makes to be easy to free absorbs blocking agent, L-arabinose, Tagatose with starch and is fixed together, and allows marine alga The diaphragm of sugar can protect starch to absorb blocking agent, L-arabinose, Tagatose from high temperature injury.In outer layer with using marine alga Sour sodium is readily able to free trehalose and PURE WHEY condenses together, and can bear more than 200 DEG C of high temperature, improve it In the stability of food processing early, middle, late stage, the easy caramelization of L-arabinose, Tagatose and overgenerous is avoided Maillard reaction.And the intensity of sodium alginate outer layer is improved with calcium lactate, and the high integument of intensity is ultimately formed, can be through heated Processed food early, middle, late stage different temperatures, is protected glycoprotein structure, moreover it is possible to which starch absorption blocking agent is transported into finger Determine intestines and stomach, be disintegrated rapidly in the presence of human body acid, discharge starch and absorb blocking agent, L-arabinose, Tagatose, block Absorption of the human body to starch, sucrose, glucose, so as to inhibit the rising of postprandial blood sugar, while find the edible present invention of dinner Control sugar cake, second day breakfast fasting blood-glucose is reduced and is also helpful.
Trehalose, PURE WHEY, sodium alginate, calcium lactate used in the present invention, it is conventional supplementary material, and passes through food Industry widely practice and clinical verification；Preparation method used is conventional method and normal temperature environment, appearance simple to operate Easily grasp and obtain controllable quality.
Embodiment
The present invention is described further with reference to specific embodiment, but protection scope of the present invention is not limited in This.
Embodiment
First, heart material processed
（1）Detect raw material：Detect starch and absorb blocking agent activity and quality；
（2）Prepare starch and absorb blocking agent powder, cross 400 mesh sieves；
（3）1wt% sodium alginate aqueous solutions are prepared, starch is added and absorbs blocking agent, L-arabinose, Tagatose, trehalose stirring Uniformly, slurry is made；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1wt%, starch absorb blocking agent 8wt%, L- Arabinose 7wt%, Tagatose 4wt%, trehalose 22wt%, surplus are water, and 5Kg slurries are made；
（4）Gained slurry is spray-dried, the gel powder that particle diameter is 60-70 microns is made；
2nd, cladding processed
（5）Sodium alginate is dissolved with 35 DEG C of warm water, 3wt% glue is made, pours into trehalose, PURE WHEY while stirring Stir, add the 1wt% calcium lactate aqueous solution, stir, viscous paste is made；The quality hundred of each raw material in viscous paste Point content is：Sodium alginate 3wt%, trehalose 35wt%, PURE WHEY 12wt%, calcium lactate 0.7wt%, surplus are water, are made 10Kg viscous pastes；
3rd, synthesize
（6）Viscous paste spraying is dried on the gel powder, it is 120-150 micron pellets that particle diameter, which is made, obtains control sugar Agent；
The temperature of water used is 35 DEG C, pH value 7.0.
The trehalose is aqueous 20wt% powder.
Experimental data：
A, hot-working class short crust pastry
（1）Make the confectionery dough containing 10wt% the present embodiment controls sugared agent, 6wt% sucrose.
（2）Make fillings：Red bean is first parboiled, gross weight fries together, and be milled 120 sieves, adds water, maltitol, shallow lake Powder infusion together, 10wt% the present embodiment control sugared agents are added, fillings is made.
（3）Fillings is wrapped, and is compression molded into base, and surface spraying last layer concentration is 20wt% trehaloses, 20wt% PURE WHEYs Mixed slurry, stand 10 minutes；Toasted at 180 DEG C, the sugared short crust pastry of control, golden yellow color, pure in mouth feel is made.
Case：Certain female, 68 years old, 11 years medical histories, basal plasma glucose（On an empty stomach/postprandial）13.2/18.6mmoI/L continuous this product one In week, each 100g, change of blood sugar are as follows sooner or later：
First day：12.8/14.7mmoI/L；
Second day：12.4/13.5mmoI/L；
3rd day：10.8/12.6mmoI/L；
4th day：9.8/11.5mmoI/L；
5th day：8.3/11.2mmoI/L；
6th day：7.9/10.4mmoI/L；
7th day：8.1/10.8mmoI/L；
B, cold working class mung bean cake
The control sugared agent that the present embodiment obtains is added in mung bean flour by 10wt%, adds water stirring, press mold, the demoulding, sterilizing, is made Mung bean cake, color and luster keep the true qualities of mung bean flour, pure in mouth feel.
Case：Certain man, 71 years old, 3 years medical histories, basal plasma glucose（On an empty stomach/postprandial）7.8/11.6mmoI/L continuous this product one In week, each 100g, change of blood sugar are as follows sooner or later：
First day：7.7/10.7mmoI/L；
Second day：7.2/10.3mmoI/L；
3rd day：6.8/9.9mmoI/L；
4th day：6.9/9.5mmoI/L；
5th day：6.3/8.8mmoI/L；
6th day：6.5/8.4mmoI/L；
7th day：5.8/7.9mmoI/L；
Confirm that the present invention controls sugared short crust pastry, mung bean cake truly has and blocks sucrose, glucose, starch to absorb effect by example, It is fully able to suppress the rising of postprandial blood sugar, it is anti-illustrates that the obtained component of process processing in advance had both avoided overgenerous U.S. rad Should be with easy caramelization, and can is enough to be transported to starch absorption blocking agent, L-arabinose, Tagatose the intestines and stomach specified, Under human body sour environment, L-arabinose is discharged rapidly and absorbs blocking agent with Tagatose and starch, prevents human body to sugarcane The absorption that sugar, glucose, starch absorb, so as to inhibit the rising of postprandial blood sugar, while find the one of the edible present invention of dinner Kind controls short crust pastry, the mung bean cake of sugared cake, and second day breakfast fasting blood-glucose is reduced and is also helpful.

Claims (8)

1. one kind controls sugared cake, it is characterised in that makes in confectionery dough containing control sugared agent 5-10wt%, sucrose 5-20wt%；
It is described control sugared agent preparation method be：
First, heart material processed
（1）Detect raw material：Detect starch and absorb blocking agent activity and quality；
（2）Prepare starch and absorb blocking agent powder, cross 300-400 mesh sieves；
（3）1-2wt% sodium alginate aqueous solutions are prepared, starch absorption blocking agent, L-arabinose, Tagatose, trehalose is added and stirs Mix uniformly, slurry is made；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-2wt%, starch absorb blocking agent 1- 10wt%, L-arabinose 7-8wt%, Tagatose 1-5wt%, trehalose 20-25wt%, surplus are water；
（4）By gained slurry drying, gel powder is made；
2nd, cladding processed
（5）Sodium alginate is dissolved with 35-37 DEG C of warm water, 3-3.5wt% glue is made, pours into trehalose, whey while stirring Albumen powder stirs, and adds the calcium lactate aqueous solution, stirs, and viscous paste is made；The quality of each raw material in viscous paste Percentage composition is：Sodium alginate 3-3.5wt%, trehalose 30-40wt%, PURE WHEY 10-15wt%, calcium lactate 0.5-1wt%, Surplus is water；
3rd, synthesize
（6）Viscous paste is sprayed on the gel powder, pellet is made, produces.
2. control sugared cake as claimed in claim 1, it is characterised in that the temperature of water used be 30 DEG C~35 DEG C, pH value be 6.0~ 7.0。
3. sugared cake is controlled as claimed in claim 1, it is characterised in that the particle diameter of the gel powder is 60-70 microns.
4. sugared cake is controlled as claimed in claim 1, it is characterised in that the particle diameter of the pellet is 120-150 microns.
5. sugared cake is controlled as claimed in claim 1, it is characterised in that the trehalose is aqueous 20-30wt% powder.
6. sugared cake is controlled as claimed in claim 1, it is characterised in that step（4）Drying mode for spray drying, step （6）The spraying is spraying drying.
7. sugared cake is controlled as claimed in claim 1, it is characterised in that the concentration of the calcium lactate aqueous solution is 0.5-1wt%.
8. control sugared cake as claimed in claim 1, it is characterised in that when hot-working prepares cake, first by confectionery dough into Type, it is 15-25wt% trehaloses, 15-25wt% PURE WHEYs, the mixing slurry that surplus is water in surface spraying last layer concentration Material, 10 minutes are stood, is baked at 160~250 DEG C.
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CN103945835A (en) * 2011-11-01 2014-07-23 吕健民 A composition and method of delivery of l-arabinose and select compounds
CN105613651A (en) * 2014-11-04 2016-06-01 李明贞 Phaseolus vulgaris extract containing composition and baked food and processing method of the baked food
US20160192664A1 (en) * 2015-01-06 2016-07-07 Ming Chen Lee Composition of white kidney bean extract used in baked food processing

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