CN107372729B - The sugared cake of one kind control - Google Patents
The sugared cake of one kind control Download PDFInfo
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- CN107372729B CN107372729B CN201710670067.XA CN201710670067A CN107372729B CN 107372729 B CN107372729 B CN 107372729B CN 201710670067 A CN201710670067 A CN 201710670067A CN 107372729 B CN107372729 B CN 107372729B
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- starch
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- blocking agent
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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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of control sugared cake, includes the flour relative to 30 60wt% of biscuit gross weight, the fat of 8 12wt%, the sugar of 6 9wt%, 5 10wt% control sugared agents.Starch is absorbed blocking agent, L arabinoses, Tagatose and is compounded by 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 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
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 since 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 not only can be for the full abdomen of meal, but also can reduce postprandial blood sugar.
It is U.S. law that agate chemical laboratory that starch, which absorbs blocking agent (StarchBlocker),
(pHarmachemLaboratories)Zu is obtained from the navy bean of North America using special biochemical technology and supercritical technology
100% natural component, which 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, so that effectively blocking human body to absorb comes from heat caused by starch food.With it is general
Navy bean extract is compared, as domestic navy bean extract and extraction process navy bean extract, 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 has 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, suppresses fat absorption;Prevent adult diseases, such as hypoglycemic, reducing blood lipid, blood pressure lowering;It is immune to assign
Living, reinforced immunological, suppresses 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 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 movement, can help control body weight " 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, and authority and professional person are subject to all over the world
Consistent accreditation and favorable comment, meanwhile, this achievement was used for the dedicated specified weight-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 stringent 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 hyacinth bean phase without being cooked
Together, it is breakneck!
Starch absorbs blocking agent and has been popularized very much in the country such as America and Europe early in earlier 2000s.Due to the master of occidentals
Food is based on flour, wherein the starch containing high-content, so in daily life, starch absorbs blocking agent and usually can
It is added into the form of auxiliary in 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 weight and concept are formally brought in China.
Ao Luoli healthyfood series using the slim theory of weight-reducing of " health slimming, enjoy thin unlimited " and " graceful stature is eaten " as
All people seeking beauties bring most healthy weight-reducing mode, since all products are all plant extraction, so all products are all
It is in the pink of condition and without side-effects.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 increasingly used in making 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, is increasingly used in dieletic foodstuff, weight reduction product.L- is Arabic
The most representational physiological action of sugar is the invertase selectively influenced in small intestine, so as to suppress the absorption of sucrose.According to report
Road, 2% L-arabinose is added in sucrose, can suppress the absorption of 40% sucrose, 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 of two glucose molecules with 1,1- glycosidic bonds, there is 3 kinds of isomers i.e. sea
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 do not freeze under the conditions of high and cold, high gently dried dehydration etc., do not do
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 since it does not have reproducibility, 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 in 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 stablized 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 can be expanded into the water.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 bigger in blocks.
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 effects that high biological value, efficient rate, high protein 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 consistent, 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 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, so that effectively blocking human body to absorb comes from heat caused by starch food.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
It cannot solve the problems, such as to control sugar.
Since 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 the sugared cake of one kind control, 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.At the same time by the processing of early period, 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. ladd is anti-
Should.
The present invention is achieved by the following technical solutions:
The sugared cake of one kind control, 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 is added and absorbs blocking agent, L-arabinose, Tagatose, seaweed
Sugar stirs evenly, and slurry is made;The mass percentage of each raw material is in slurry:Sodium alginate 1-2wt%, starch, which absorbs, to be blocked
Agent 1-10wt%, L-arabinose 7-8wt%, Tagatose 1-5wt%, trehalose 20-25wt%, surplus are water;
(4)Gained slurry is dried, gel powder is made;
2nd, cladding processed
(5)35-37 DEG C of warm water of sodium alginate is dissolved, the glue of 3-3.5wt% is made, pour into while stirring trehalose,
PURE WHEY stirs evenly, and adds calcium lactate aqueous solution, stirs evenly, and viscous paste is made;Each raw material in viscous paste
Mass percentage is:Sodium alginate 3-3.5wt%, trehalose 30-40wt%, PURE WHEY 10-15wt%, calcium lactate 0.5-
1wt%, surplus are water;
3rd, synthesize
(6)Viscous paste is sprayed on the gel powder, pellet is made, to obtain the final product.
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 the powder of aqueous 20-30wt%.
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 seaweed
The protective film of sugar can protect starch to absorb blocking agent, L-arabinose, Tagatose from high temperature injury.In outer layer with using seaweed
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 wrapping layer 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 to finger
Determine intestines and stomach, be disintegrated rapidly under the action 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 finds that dinner eats the present invention
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, are conventional supplementary material, and pass through food
Industry widely practice and clinical verification;Preparation method used is conventional method and normal temperature environment, appearance easy 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
Stir evenly, slurry is made;The mass percentage 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)35 DEG C of warm water of sodium alginate are dissolved, the glue of 3wt% is made, pour into trehalose, whey egg while stirring
White powder stirs evenly, and adds 1wt% calcium lactate aqueous solutions, stirs evenly, and viscous paste is made;The matter of each raw material in viscous paste
Measuring percentage composition is:Sodium alginate 3wt%, trehalose 35wt%, PURE WHEY 12wt%, calcium lactate 0.7wt%, surplus are water,
10Kg viscous pastes are made;
3rd, synthesize
(6)Viscous paste spraying is dry on the gel powder, and it is 120-150 microns of pellets that particle diameter, which is made, is obtained
Control sugared agent;
The temperature of water used is 35 DEG C, pH value 7.0.
The trehalose is the powder of aqueous 20wt%.
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, adds 10wt% the present embodiment control sugared agents, and fillings is made.
(3)Fillings is wrapped, and is compression molded into base, 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,
Mung bean cake is made, color and luster keeps 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;
Confirming that the sugared short crust pastry of present invention control, mung bean cake truly have by example blocks sucrose, glucose, starch to absorb work(
Effect, is fully able to suppress the rising of postprandial blood sugar, illustrates that both having avoided overgenerous U.S. by processing obtained component in advance draws
Moral is reacted and easy caramelization, and starch can be absorbed to blocking agent, L-arabinose, Tagatose and be transported to the stomach and intestine specified
Road, under human body sour environment, discharges rapidly L-arabinose and absorbs blocking agent with Tagatose and starch, prevent human body pair
The absorption that sucrose, glucose, starch absorb, so as to inhibit the rising of postprandial blood sugar, while finds that dinner eats the present invention's
Short crust pastry, the mung bean cake of the sugared cake of one kind control, reduce by second day breakfast fasting blood-glucose and are also helpful.
Claims (8)
1. the sugared cake of one kind control, it is characterised in that make 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 mass percentage 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)Gained slurry is dried, gel powder is made;
2nd, cladding processed
(5)35-37 DEG C of warm water of sodium alginate is dissolved, the glue of 3-3.5wt% is made, pours into trehalose, whey while stirring
Albumen powder stirs evenly, and adds calcium lactate aqueous solution, stirs evenly, 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, to obtain the final product.
2. the sugared cake of control as claimed in claim 1, it is characterised in that the temperature of water used is 30 DEG C~35 DEG C, pH value for 6.0~
7.0。
3. the sugared cake of control as claimed in claim 1, it is characterised in that the particle diameter of the gel powder is 60-70 microns.
4. the sugared cake of control as claimed in claim 1, it is characterised in that the particle diameter of the pellet is 120-150 microns.
5. the sugared cake of control as claimed in claim 1, it is characterised in that the trehalose is the powder of aqueous 20-30wt%.
6. the sugared cake of control 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. the sugared cake of control as claimed in claim 1, it is characterised in that the concentration of the calcium lactate aqueous solution is 0.5-1wt%.
8. the sugared cake of control as claimed in claim 1, it is characterised in that when hot-working prepares cake, first by confectionery dough into
Type, is 15-25wt% trehaloses, 15-25wt% PURE WHEYs, the mixing slurry that surplus is water in surface spraying last layer concentration
Material, stands 10 minutes, is baked at 160~250 DEG C.
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CN102366093A (en) * | 2011-09-22 | 2012-03-07 | 唐传生物科技(厦门)有限公司 | Composite slimming health food |
TW201318566A (en) * | 2011-11-01 | 2013-05-16 | Jimmy Lu | Composition and method of delivery of l-arabinose and select compounds |
CN103230021B (en) * | 2012-08-10 | 2014-06-18 | 广州市赛健生物科技有限公司 | Weight-loss health-care food and preparation method thereof |
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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