CN107467132A - Preparation method of a kind of hypoglycemia glycemic index without sucrose cake and without sucrose cake - Google Patents
Preparation method of a kind of hypoglycemia glycemic index without sucrose cake and without sucrose cake Download PDFInfo
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- CN107467132A CN107467132A CN201710837913.2A CN201710837913A CN107467132A CN 107467132 A CN107467132 A CN 107467132A CN 201710837913 A CN201710837913 A CN 201710837913A CN 107467132 A CN107467132 A CN 107467132A
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- cake
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/362—Leguminous plants
Abstract
The invention discloses a kind of preparation method of hypoglycemia glycemic index without sucrose cake and without sucrose cake, wherein, composition of raw materials, in terms of mass parts, including 6~25 parts of wheat flour, 1~4 part of buckwheat, 1~4 part of oatmeal, 0.5~2 part of quinoa powder, 0.5~2 part of mung bean flour, 0.7~3 part of corn flour, 12~50 parts of compound sugar, 1.5~6 parts of water-soluble dietary fiber, 12~40 parts of egg, 7~26 parts of egg yolk, 2~8 parts of vegetable oil, 2~10 parts of PURE WHEY, 10~38 parts of water, 0.025~0.1 part of ammonium hydrogen carbonate.Any raw material containing sucrose is not used in our invention, is substituted entirely for sucrose, is " no sucrose " product truly.
Description
Technical field
The invention belongs to Special food technical field, and in particular to a kind of preparation of the hypoglycemia glycemic index without sucrose cake
Method and without sucrose cake.
Background technology
In recent decades, global diabetic increases with surprising rapidity, it is contemplated that to the year two thousand thirty, diabetic will increase
Grow to 3.8 hundred million.Diabetes (DM) are one group of metabolic diseases characterized by chronic blood sugar level increases, and are due to body insulin point
Secrete caused by defect and (or) insulin action defect.The clinical manifestation of diabetes patient is " three-many-one-little ", i.e., more drinks, more food,
Diuresis, become thin.Such as treatment and effectively control blood glucose not in time, it is multigroup that angiocarpy, eye, kidney, nervous system, skin etc. can be merged
Knit damage or disease.Nutrition treatment is the basis for the treatment of diabetes, be during diabetes natural history any stage prevention and
Control essential measure.Control blood glucose rise is the primary diet principle of diabetic's symptom management development.For control
Glycemic, the diet of diabetes patient is strictly limited, and the intake especially for sugar controls, therefore also limit diabetes patient's intake
Food species, so as to limit the intake of nutrition.It is less specifically for the food of diabetic's exploitation on existing market shelf
See, and some sense organs or health side be present for the cake class product of diabetes patient's exploitation in a small amount of market product and patent
The product defects in face, and the support for lacking science verifies that the product is adapted to diabetes patient really.
The content of the invention
The purpose of this part is to summarize some aspects of embodiments of the invention and briefly introduce some preferably to implement
Example.It may do a little simplified or be omitted to avoid making our department in this part and the description of the present application summary and denomination of invention
Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the present invention.
In view of the technological gap of above-mentioned and/or existing preparation method of the hypoglycemia glycemic index without sucrose cake, it is proposed that
The present invention.
Therefore, one of purpose of the invention is that solve deficiency of the prior art, there is provided a kind of glycemic finger of hypoglycemia
Preparation method of the number without sucrose cake.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of hypoglycemia glycemic index is without sucrose
The preparation method of cake, composition of raw materials, in terms of mass parts, including,
6~25 parts of wheat flour, 1~4 part of buckwheat, 1~4 part of oatmeal, 0.5~2 part of quinoa powder, mung bean flour 0.5~2
Part, 0.7~3 part of corn flour, 12~50 parts of compound sugar, 1.5~6 parts of water-soluble dietary fiber, 12~40 parts of egg, egg yolk
7~26 parts, 2~8 parts of vegetable oil, 2~10 parts of PURE WHEY, 10~38 parts of water, 0.025~0.1 part of ammonium hydrogen carbonate；
Prepared with material ratio in the composition of raw materials, specifically, by yolk, PURE WHEY, water, ammonium hydrogen carbonate
Mixing, the corn flour sequentially added after sieving, mung bean flour, quinoa powder, oatmeal, wheat flour, vegetable oil is added, stirring, is obtained
Obtain egg yolk paste；Take egg white to add part compound sugar, once dismiss, add remaining compound sugar, it is secondary to dismiss, obtain egg white icing；Will
Egg white icing adds egg yolk paste by several times, turns, and dispenses, baking, cooling of coming out of the stove, the demoulding.
As a kind of preferred scheme of preparation method of the hypoglycemia glycemic index without sucrose cake of the present invention, wherein：
The baking, its baking box is got angry, lower fiery temperature is 150~170 DEG C, and baking time is 25~35min.
As a kind of preferred scheme of preparation method of the hypoglycemia glycemic index without sucrose cake of the present invention, wherein：
The sieving, it was 170~230 mesh sieves.
As a kind of preferred scheme of preparation method of the hypoglycemia glycemic index without sucrose cake of the present invention, wherein：
The vegetable oil includes the vegetable oil without special smell.
As a kind of preferred scheme of preparation method of the hypoglycemia glycemic index without sucrose cake of the present invention, wherein：
The part compound sugar, it is add compound sugar number in the composition of raw materials 40~60%.
As a kind of preferred scheme of preparation method of the hypoglycemia glycemic index without sucrose cake of the present invention, wherein：
It is described it is secondary dismiss, its be by material beat to dryness foaming state.
As a kind of preferred scheme of preparation method of the hypoglycemia glycemic index without sucrose cake of the present invention, wherein：
Described to turn, it is turned to smooth exquisiteness without particle.
As a kind of preferred scheme of preparation method of the hypoglycemia glycemic index without sucrose cake of the present invention, wherein：
The compound sugar, in terms of mass parts, including 15~30 parts of maltitol, 0.5~2 part of antierythrite, oligoisomaltose 1.5~
5 parts, 1.5~5 parts of water-soluble dietary fiber.
Another object of the present invention is that solve deficiency of the prior art, there is provided a kind of hypoglycemia glycemic index is without sucrose
Cake.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of hypoglycemia glycemic index is without sucrose
Cake, composition of raw materials, in terms of mass parts, including,
6~25 parts of wheat flour, 1~4 part of buckwheat, 1~4 part of oatmeal, 0.5~2 part of quinoa powder, mung bean flour 0.5~2
Part, 0.7~3 part of corn flour, 12~50 parts of compound sugar, 1.5~6 parts of water-soluble dietary fiber, 12~40 parts of egg, egg yolk
7~26 parts, 2~8 parts of vegetable oil, 2~10 parts of PURE WHEY, 10~38 parts of water, 0.025~0.1 part of ammonium hydrogen carbonate.
As a kind of preferred scheme of the hypoglycemia glycemic index of the present invention without sucrose cake, wherein：The compound sugar,
In terms of mass parts, including 15~30 parts of maltitol, 0.5~2 part of antierythrite, 1.5~5 parts of oligoisomaltose, water solubility
1.5~5 parts of dietary fiber.
Beneficial effect possessed by the present invention：
(1) oatmeal, buckwheat, corn flour, quinoa powder and the mung bean flour in the present invention instead of wheat flour, enrich egg
Nutrition contained by cake.The nutritive value of oat is very high, and the avenabeta glucosan contained by it has reduction blood glucose and prevention painstaking effort
The effect of pipe disease.The cereals such as corn, buckwheat are rich in dietary fiber, contribute to the digestion of human body, promote enterogastric peristalsis, and
There are certain prevention and auxiliary therapeutic action to coronary heart disease, atherosclerosis, hyperlipemia and hypertension etc..Quinoa is rich in
Several functions compound, such as polyphenol, isoflavones, choline, phytosterol, phytic acid and saponin(e.Contain substantial amounts of soap in mung bean
Element, cellulose and globulin etc., help the function of reducing blood lipid, hypotensive and norcholesterol.
(2) baking powder is not used in our invention, and using only ammonium hydrogencarbonate as leavening agent, this in baking process is bulk
Agent aerogenesis decomposes, not the output material unfavorable to human body.
(3) lack for science support：Patent of the present invention uses international method, should through trial population measurements determination
Blood glucose glycemic index (GI) without sucrose cake, and this is determined as low GI foods without sucrose cake, and sugar is can be suitably used for for the food
Urine patient provides science support.
(4) be directed to for sugared scheme the defects of, this patent is screened and compounded using functional sweetener, make its sugariness with
Sweet taste is suitable, and has not blood glucose increasing, not the features such as carious tooth.
(5) sensory handicaps of coarse grain cake is directed to, the present invention is controlled by preferably innovating on the basis of nutritive value is kept
The granularity of coarse cereal powder crude fibre sum processed, makes flour finer and smoother, and the cake prepared improves the rough mouthfeel of coarse grain cake, makes
Delicate mouthfeel is soft.In addition, hold by contrast and sensory evaluation scores test, show the patent cake and conventional addition sucrose cake its
Texture and sense organ are closely similar, compensate for the defects of market cane sugar substitution cake poor taste opposite sex is big, and market acceptance is low.
(6) any raw material containing sucrose is not used in the present invention, is substituted entirely for sucrose, is " no sucrose " truly
Product.
(7) present invention carries out compounding optimization using the common sugar alcohol of existing market and dietary fiber, replacing whole sucrose, no
Only make its sugariness similar with sweet taste with sucrose, and can make cake that there is the texture and sense organ closely similar with sucrose cake, together
Shi Wei substitutes (such as Tagatose etc.) from expensive, and market prospects are extremely wide.
Brief description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Accompanying drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for this
For the those of ordinary skill of field, without having to pay creative labor, it can also be obtained according to these accompanying drawings other
Accompanying drawing.Wherein：
Fig. 1 is blood sugar concentration comparison diagram in embodiment 4；
Fig. 2 is the sensory evaluation scores comparison diagram of three sections of cakes in embodiment 5.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, with reference to specific embodiment pair
The embodiment of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
It is different from other manner described here using other to implement, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the present invention
Special characteristic, structure or characteristic in formula." in one embodiment " that different places occur in this manual not refers both to
Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1
6 parts of wheat flour；4 parts of buckwheat；4 parts of oatmeal；2 parts of quinoa powder；2 parts of mung bean flour；3 parts of corn flour；Compound sugar 15
Part；30 parts of egg；8 parts of egg yolk；5 parts of vegetable oil；4 parts of PURE WHEY；20 parts of water；0.025 part of ammonium hydrogen carbonate.
Compound sugar compounds according to following ratio, 20 parts of maltitol, 0.5 part of antierythrite, 2 parts of oligoisomaltose, water
2 parts of soluble dietary fiber.
1. raw material selects and processing：
A. coarse cereal powder sieves：200 mesh sieves were waited to wheat flour, corn flour, oatmeal, buckwheat, mung bean flour.
B. yolk protein separates：Selection is without the high egg of breakage, free from extraneous odour, freshness, by the yolk of egg and albumen point
From.
2. raw material is prepared：Yolk, PURE WHEY, water, leavening agent are well mixed by a certain percentage, to prevent that flour is tender
Muscle is played, in the following order adds supplementary material：After corn flour, mung bean flour, quinoa powder, oatmeal, wheat flour are well mixed, add
Enter the vegetable oil without special smell, prevent the fragrance of its smell and cake from disturbing, be then gently mixed uniformly.
3. egg white is dismissed：A certain amount of egg white is weighed, adds the compound sugar of 1/2 amount, egg-whisk is dismissed to the bubble of flake size
Foam, 1/2 compound sugar is added, continue to beat to the state of dryness foaming, until egg white can pull out one short and small upright wedge angle
Do not fall.
4. cake paste mixes：Egg white icing is added in egg yolk paste disk in three times, turned uniformly to smooth thin with rubber squeegee
Greasy no particle.
5. cake paste dispenses：One layer of oil of bottom of a cup layer and wall of cup brush is baked, cake paste is dispensed into cake baking cup.
6. toast：Cup will be baked and be gently transferred to baking tray, be put into warmed-up baking box, equal 160 DEG C of fire, are baked up and down
30min。
7. come out of the stove, cool down, be stripped：Baked cake takes out immediately, cooling, can be stripped after complete cooling.
Embodiment 2
12 parts of wheat flour；2 parts of buckwheat；2 parts of oatmeal；1 part of quinoa powder；1 part of mung bean flour；1.5 parts of corn flour；Compound sugar
20 parts；20 parts of egg；13 parts of egg yolk；4 parts of vegetable oil；5 parts of PURE WHEY；19 parts of water；0.05 part of ammonium hydrogen carbonate.
Compound sugar compounds according to following ratio, 15 parts of maltitol, 2 parts of antierythrite, and 2 parts of oligoisomaltose is water-soluble
5 parts of dietary fiber of property.
1. raw material selects and processing：
A. coarse cereal powder sieves：200 mesh sieves were waited to wheat flour, corn flour, oatmeal, buckwheat, mung bean flour.
B. yolk protein separates：Selection is without the high egg of breakage, free from extraneous odour, freshness, by the yolk of egg and albumen point
From.
2. raw material is prepared：Yolk, PURE WHEY, water, leavening agent are well mixed by a certain percentage, to prevent that flour is tender
Muscle is played, in the following order adds supplementary material：After corn flour, mung bean flour, quinoa powder, oatmeal, wheat flour are well mixed, add
Enter the vegetable oil without special smell, prevent the fragrance of its smell and cake from disturbing, be then gently mixed uniformly.
3. egg white is dismissed：A certain amount of egg white is weighed, adds the compound sugar of 1/2 amount, egg-whisk is dismissed to the bubble of flake size
Foam, 1/2 compound sugar is added, continue to beat to the state of dryness foaming, until egg white can pull out one short and small upright wedge angle
Do not fall.
4. cake paste mixes：Egg white icing is added in egg yolk paste disk in three times, turned uniformly to smooth thin with rubber squeegee
Greasy no particle.
5. cake paste dispenses：One layer of oil of bottom of a cup layer and wall of cup brush is baked, cake paste is dispensed into cake baking cup.
6. toast：Cup will be baked and be gently transferred to baking tray, be put into warmed-up baking box, equal 150 DEG C of fire, are baked up and down
35min。
7. come out of the stove, cool down, be stripped：Baked cake takes out immediately, cooling, can be stripped after complete cooling.
Embodiment 3
Nutritive index detection is carried out by authoritative laboratory is delivered to without sucrose cake made from embodiment 1, testing result is seen below
Table.
| Sequence number | Nutritive index | Unit | Content |
| 1 | Energy | kJ/100g | 1290 |
| 2 | Protein | g/100g | 12.7 |
| 3 | Carbohydrate | g/100g | 48.8 |
| 4 | Fat | g/100g | 6.6 |
| 5 | Moisture | g/100g | 31.1 |
Embodiment 4
Without sucrose cake glycemic index and measure
A. instrument：Roche vigor type blood glucose meter (Roche Active) and supporting test paper
B. tested crowd：Recruit healthy adult men and women totally 10 people, 4 men, 6 female.
C. test process：
According to food GI assay methods general in the world.Fasting after 10 points of subject's evening before that day, takes the photograph morning respectively
It is quantitative (equivalent to the amount of 50g carbohydrate) or glucose to enter non-sucrose cake.To 10 volunteers before dietary intake
After (0min) and intake respectively in 15min, 30min, 45min, 60min, 90min, 120min, finger tip is determined using blood glucose meter
Capillary blood glucose values, and data are factually recorded.Its result is as follows, and comparison diagram is shown in Figure of description Fig. 1：
The point value of glucose blood sugar concentration 7
The point value of non-sucrose cake blood sugar concentration 7
D. test result
Summary determines and result of calculation, establishing criteria computational methods, GI results are as follows：
To glucose and without the tracing analysis of sucrose cake blood glucose response understand, glucose and without sucrose cake on the feed after blood
Sugared concentration is peaked in 30min or so, but the glycemic peaks of glucose are higher, and its curve of glycemic response is shown as
" fast raising speed drop ", blood glucose fluctuation is influenceed very big.Blood glucose is also embodied without 30min minutes after sucrose cake on the feed to rise
Gesture, but its glycemic peaks is far below the glycemic peaks of glucose sugar, and curve of glycemic response shows as " slow to rise slow drop ", fluctuation is small,
Postprandial blood sugar is relatively stable.According to《The maturity-onset diabetes patient's Appropriate dietary guides of WS/T 429》, it is low GI foods during GI values≤55,
Therefore, it is determined that this belongs to low GI foods without sucrose cake.
When the present invention carries out trial population, the glucose and cake that employ identical carbohydrate content carry out blood glucose survey
Examination, has measured the glycemic index (GI) of the non-sucrose cake, and the proof of science is provided for the suitable diabetes patient of the product.This
Invention is determined using the method for international endorsement to finished product, and establishing criteria scheme judges that the present invention is low GI food,
The proof of science is provided for the suitable diabetes patient of the product.
Embodiment 5
Specific volume and sensory testing without sucrose cake and sucrose cake
Sugar type and structure are to influence the key ingredient of cake texture and sense organ, to verify compound sugar pair that the patent uses
The influence of cake specific volume and sense organ and the difference of sucrose, according to GB/T 24303-2009《Grain and oil detection wheat flour cake bakees product
Matter tests spongecake method》Standard method specific volume and sense organ without sucrose cake and sucrose and xylitol cake are measured
Evaluation.
1. specific volume determines：Specific volume is the index for reacting cake internal defect degree, and specific volume is bigger, shows that the density of cake is got over
Greatly, then cake mellowness is poorer.
| NO. | Sweet taste dispensing | Bulking value (g/m3) |
| 1 | Sucrose | 0.28 |
| 2 | Xylitol | 0.35 |
| 3 | Compound sugar | 0.28 |
After measured, no sucrose cake is identical with the bulking value of sucrose cake, and the bulking value of xylitol cake is compared with the two
Big by 25%, the compound sugar that shows to be used with the patent and sucrose make cake have an identical mellowness structure, and what xylitol substituted
Cake is then all poor compared with the effect of the two.
2. carrying out sensory evaluation scores to three sections of cakes through 12 sensory evaluation persons, test result see the table below, sensory evaluation scores contrast
See Figure of description Fig. 2：
3. understood with reference to upper table：It is identical with the specific volume of sucrose cake without sucrose cake, illustrate the pine of the patent cake structure
It is soft good.Compare the organoleptic indicator's scoring of the two, the sugariness of no sucrose cake and sucrose cake, sweet taste harmony and soft thin
Greasy mouthfeel is identical, and both color and luster, surface state, internal structure and bullet flexibility are also closely similar.And the cake that xylitol substitutes
In color and luster, mouthfeel, bullet flexibility, surface state and internal structure not as sucrose money and the cake of compound sugar replacement.In summary,
The patent cake sucrose cake sense organ conventional with market is very close, thus infers the cake by with good market receiving
Degree.
It is noted that at this end during invention, it has been found that crude fiber content is to influence cake delicate mouthfeel degree
Key reason, therefore raw material type and proportional quantity are optimized, it is thick fine so as to be controlled under conditions of nutrition is not reduced
The content of dimension.Meanwhile 200 mesh sieves are crossed to each coarse cereals powder raw material.
Secondly, sugar alcohol and prebiotics are subjected to ratio optimization compounding, make its sweet taste and sugariness to etc. sucrose it is similar.
Again, we, which invents, finds that the order of addition of sugar and flour has a major impact to the mouthfeel and texture of cake.By sugar
Add dissolving in egg white and dismiss the bulkiness that can significantly improve cake；Test by contrast, when raw material adds, according to yolk, water, swollen
When loose agent, PURE WHEY, corn flour, mung bean flour, quinoa, buckwheat, oat, wheat flour, vegetable oil, the bulkiness and mouth of cake
Sense is optimal, and under this order of addition, the muscle degree and emulsifying effectiveness of batter are optimal.
Then, sugared species and structure have important influence to the fluffy degree of cake.We are carried out the ratio to compound sugar
Preferably, the fluffy of cake is made to be in optimum state.
Finally, oatmeal, buckwheat, corn flour, quinoa powder and the mung bean flour in the present invention instead of wheat flour, enrich
Nutrition contained by cake.The nutritive value of oat is very high, and the avenabeta glucosan contained by it has reduction blood glucose and the prevention heart
The effect of vascular diseases.The cereals such as corn, buckwheat are rich in dietary fiber, contribute to the digestion of human body, promote enterogastric peristalsis,
And there are certain prevention and auxiliary therapeutic action to coronary heart disease, atherosclerosis, hyperlipemia and hypertension etc..Quinoa is rich
Compound containing several functions, such as polyphenol, isoflavones, choline, phytosterol, phytic acid and saponin(e.Containing substantial amounts of in mung bean
Saponin, cellulose and globulin etc., help the function of reducing blood lipid, hypotensive and norcholesterol；
Baking powder is not used in our invention, and using only ammonium hydrogencarbonate as leavening agent, the leavening agent in baking process
Aerogenesis decomposes, not the output material unfavorable to human body；
Support and lack for science：Patent of the present invention uses international method, the nothing through trial population measurements determination
The blood glucose glycemic index (GI) of sucrose cake, and this is determined as low GI foods without sucrose cake, and glycosuria is can be suitably used for for the food
Patient provides science support；
The defects of for for sugared scheme, this patent are screened and compounded using functional sweetener, make its sugariness and sweet tea
Taste is suitable, and has not blood glucose increasing, not the features such as carious tooth；
For the sensory handicaps of coarse grain cake, the present invention by preferably innovate controlled on the basis of nutritive value is kept it is miscellaneous
The granularity of grain powder crude fibre sum, makes flour finer and smoother, the cake prepared improves the rough mouthfeel of coarse grain cake, makes mouthfeel
It is fine and smooth soft.In addition, appearance and sensory evaluation scores test by contrast, shows the patent cake and its texture of the cake of conventional addition sucrose
It is closely similar with sense organ, it compensate for the defects of market cane sugar substitution cake poor taste opposite sex is big, and market acceptance is low；
The present invention not in any raw material containing sucrose is not used, substitute entirely for sucrose, be " no sucrose " truly
Product；
The present invention carries out compounding optimization using the common sugar alcohol of existing market and dietary fiber, replacing whole sucrose, not only
Make its sugariness similar with sweet taste with sucrose, and can make cake that there is the texture and sense organ closely similar with sucrose cake, simultaneously
(such as Tagatose etc.) is not substituted from expensive, market prospects are extremely wide.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail embodiment, it will be understood by those within the art that, can be to the technology of the present invention
Scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover in this hair
Among bright right.
Claims (10)
- A kind of 1. preparation method of the hypoglycemia glycemic index without sucrose cake, it is characterised in that：By yolk, PURE WHEY, water, ammonium hydrogen carbonate mix, sequentially add sieving after corn flour, mung bean flour, quinoa powder, Oatmeal, wheat flour, vegetable oil is added, stirring, obtains egg yolk paste；Take egg white to add part compound sugar, once dismiss, add remaining compound sugar, it is secondary to dismiss, obtain egg white icing；Egg white icing is added into egg yolk paste by several times, turned, is dispensed, baking, cooling of coming out of the stove, the demoulding.
- 2. preparation method of the hypoglycemia glycemic index without sucrose cake according to claim 1, it is characterised in that：The baking Roasting, its baking box is got angry, lower fiery temperature is 150~170 DEG C, and baking time is 25~35min.
- 3. preparation method of the hypoglycemia glycemic index without sucrose cake according to claim 1 or claim 2, it is characterised in that：It is described Sieving, it was 170~230 mesh sieves.
- 4. preparation method of the hypoglycemia glycemic index without sucrose cake according to claim 3, it is characterised in that：The plant Oil includes the vegetable oil without special smell.
- 5. according to preparation method of the hypoglycemia glycemic index without sucrose cake, its feature any one of claim 1,2 or 4 It is：The part compound sugar, it is add compound sugar number in the composition of raw materials 40~60%.
- 6. preparation method of the hypoglycemia glycemic index without sucrose cake according to claim 5, it is characterised in that：It is described secondary Dismiss, it is to beat material to the state of dryness foaming.
- 7. according to preparation method of the hypoglycemia glycemic index without sucrose cake any one of claim 1,2,4 or 6, it is special Sign is：Described to turn, it is turned to smooth exquisiteness without particle.
- 8. preparation method of the hypoglycemia glycemic index without sucrose cake according to claim 7, it is characterised in that：The compounding Sugar, in terms of mass parts, including it is 15~30 parts of maltitol, 0.5~2 part of antierythrite, 1.5~5 parts of oligoisomaltose, water-soluble 1.5~5 parts of dietary fiber of property.
- 9. a kind of hypoglycemia glycemic index is without sucrose cake, it is characterised in that：Composition of raw materials, in terms of mass parts, including,6~25 parts of wheat flour, 1~4 part of buckwheat, 1~4 part of oatmeal, 0.5~2 part of quinoa powder, 0.5~2 part of mung bean flour, jade 0.7~3 part of ground rice, 12~50 parts of compound sugar, 1.5~6 parts of water-soluble dietary fiber, 12~40 parts of egg, egg yolk 7~26 Part, 2~8 parts of vegetable oil, 2~10 parts of PURE WHEY, 10~38 parts of water, 0.025~0.1 part of ammonium hydrogen carbonate.
- 10. hypoglycemia glycemic index is without sucrose cake according to claim 9, it is characterised in that：The compound sugar, with quality Part meter, including 15~30 parts of maltitol, 0.5~2 part of antierythrite, 1.5~5 parts of oligoisomaltose, aqueous soluble dietary are fine 1.5~5 parts of dimension.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710837913.2A CN107467132A (en) | 2017-09-18 | 2017-09-18 | Preparation method of a kind of hypoglycemia glycemic index without sucrose cake and without sucrose cake |
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| CN109380481A (en) * | 2018-12-25 | 2019-02-26 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligoisomaltose |
| CN109601574A (en) * | 2018-12-29 | 2019-04-12 | 中南林业科技大学 | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety |
| CN109699711A (en) * | 2019-02-26 | 2019-05-03 | 邹亚红 | A kind of oil-free no seitan cake of no sucrose and its production technology |
| CN111011730A (en) * | 2019-12-24 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Low-GI steamed cake rich in dietary fiber and preparation method thereof |
| CN111374164A (en) * | 2020-05-09 | 2020-07-07 | 济南沃德爱礼食品有限公司 | Low-GI-value cake and preparation method thereof |
| CN115708564A (en) * | 2022-11-21 | 2023-02-24 | 南昌大学 | Low-GI value instant rice paste and production preparation method and application thereof |
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| CN111374164A (en) * | 2020-05-09 | 2020-07-07 | 济南沃德爱礼食品有限公司 | Low-GI-value cake and preparation method thereof |
| CN115708564A (en) * | 2022-11-21 | 2023-02-24 | 南昌大学 | Low-GI value instant rice paste and production preparation method and application thereof |
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