CN107927289A - The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient - Google Patents
The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient Download PDFInfo
- Publication number
- CN107927289A CN107927289A CN201711348028.4A CN201711348028A CN107927289A CN 107927289 A CN107927289 A CN 107927289A CN 201711348028 A CN201711348028 A CN 201711348028A CN 107927289 A CN107927289 A CN 107927289A
- Authority
- CN
- China
- Prior art keywords
- saqima
- parts
- diabetes patient
- tartary buckwheat
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 31
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 24
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000009472 formulation Methods 0.000 title abstract description 8
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 25
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 239000004033 plastic Substances 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 10
- -1 sucrose ester Chemical class 0.000 claims description 10
- 239000000811 xylitol Substances 0.000 claims description 10
- 235000010447 xylitol Nutrition 0.000 claims description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 10
- 229960002675 xylitol Drugs 0.000 claims description 10
- 241000219051 Fagopyrum Species 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 108010068370 Glutens Proteins 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 4
- 240000001417 Vigna umbellata Species 0.000 claims description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 4
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 4
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229940083466 soybean lecithin Drugs 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 235000010855 food raising agent Nutrition 0.000 claims 1
- 238000009740 moulding (composite fabrication) Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 6
- 239000008103 glucose Substances 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000002641 glycemic effect Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention is the Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient.A kind of Tartary buckwheat saqima formula of suitable diabetes patient, component and proportioning are：50 parts of fried really bar and 50 parts of sugar alcohol.A kind of Tartary buckwheat saqima preparation process of suitable diabetes patient, comprises the step of：The first step：Carry out the dispensing of fried really bar according to the fried really bar component and proportioning, and and into dough；Second step：Dough is wrapped up with plastic cloth, is placed in 30 32 DEG C of temperature, under 55 59RH% environment of humidity, when proofing of dough 3.5 is small.The Tartary buckwheat saqima formula of suitable diabetes patient of the present invention, nutritive value higher, evenly, protein content is higher, reduces edible rear glycemic risk, blood glucose is effectively controlled beneficial to diabetes patient.The Tartary buckwheat saqima preparation process of suitable diabetes patient of the present invention, is processed the raw material after dispensing, coordinates appropriate process conditions, can produce and obtain good sugar-free saqima.
Description
Technical field
The present invention relates to Tartary buckwheat saqima formula and preparation process field, more particularly to a kind of bitter buckwheat of suitable diabetes patient
Saqima formula and preparation process.
Background technology
It is saqima sweet mouthfeel, soft, it is very welcomed by the people.Traditional saqima belongs to high sugar, high heat product, institute
Want to eat with many diabetics but dare not eat.
Developing sugarfree foods currently for diabetic becomes to become more and more popular, and major supermarket can buy no confectionery
Product.Wherein it is no lack of sugar-free saqima, but existing saqima mouthfeel is poor, can not compare favourably with traditional high sugared saqima, and simultaneously
The effect of not being sugar-free truly, not suppressing for diabetes patient and reduce blood glucose；
Find that Chinese invention patent application CN1739363A discloses a kind of Xylitol condied fritter through retrieval, using xylitol
This sweetening material replaces sucrose, and strengthens certain dietary fiber etc., while suitably reduces fat content, is weighed in dispensing
Big adjustment, avoid using viscosity possessed by sucrose dispensing, humidity, it is satiny the shortcomings that, xylitol also has increase day dimension, grows
The effect of profit, lubrication, makes saqima in good taste, has the function that steady blood glucose using sodium alginate in dispensing, reduces blood fat.But
This xylitol still has incomplete place.
Find that another Chinese invention patent application CN104068190A discloses a kind of sugar-free saqima through retrieval, using big
The oligoisomaltose and a small amount of xylitol that the maltitol of amount is measured in coordinating, maltitol, oligoisomaltose, xylitol this
Three kinds of senses of taste for having sugar, but without the energy of simple sugars (sucrose maltose), can replace containing high heat such as sucrose materials
Food, is so also considerably reduced the intake of sugar and high heat in human body, is adapted to diabetic and obesity patient, but still
The effect of not having suppression and reducing blood glucose；And Strong flour is used, glycemic substantially remain unchanged for diabetic cannot
Eat more；And protein content is low.Nutritional balance is poor, and nutritive value is low.
For this reason, design a kind of the Tartary buckwheat saqima formula and preparation process of suitable diabetes patient, solve problem above.
The content of the invention
The present invention is to overcome the above insufficient, there is provided the Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient.
A kind of Tartary buckwheat saqima formula of suitable diabetes patient, component and proportioning are：50 parts of fried really bar and 50 parts
Sugar alcohol；
It is described frying really bar component and proportioning be：22 parts of wheat flour, 23 parts of Gluten, 5 parts of buckwheat powder, vegetable oil 24
Part, 24 parts of egg, 1 part of duplex baking powder, 1 part of emulsifying agent；
The component and proportioning of the sugar alcohol be：50 parts of xylitol liquid, 18 parts of maltitol liquor, 2 parts of food flavor.
Further, the emulsifying agent is sucrose ester, sorbose alcohol ester, soybean lecithin, lauric monoglyceride, propane diols fat
One kind in fat acid esters.
Preferably, the food flavor is one kind in edible mung bean essence or edible corn essence or edible red bean essence
Or several mixture.
Particularly, the duplex baking powder be sodium acid carbonate, it is edible corn starch, calcium dihydrogen phosphate, calcium monohydrogen phosphate, edible
The mixture of salt.
A kind of Tartary buckwheat saqima preparation process of suitable diabetes patient, comprises the step of：
The first step：Carry out the dispensing of fried really bar according to the fried really bar component and proportioning, and and into dough；
Second step：Dough is wrapped up with plastic cloth, is placed in 30-32 DEG C of temperature, under humidity 55-59RH% environment, provocation face
When group 3.5 is small；
3rd step：After dough is cut, under 36-39 DEG C, humidity 61-65RH% environment, when provocation really bar 3.2 is small；
4th step：Really bar after slitting is put into oil cauldron and carries out high temperature frying, oil temperature is 1750 DEG C -180 DEG C；
5th step：Alcohol sugar dispensing is carried out according to the component and proportioning of the sugar alcohol, and is boiled, solid content boils to mixing
The pol of sugar alcohol reaches 80 degree；
6th step：Fried really bar and sugar alcohol are pressed into quality 1：1 is mixed, and is stirred evenly；
7th step：The mixture of fried really bar and sugar alcohol obtained by 6th step is subjected to processing and forming, cooling, pack, to obtain the final product
To sugar-free saqima.
The beneficial effects of the invention are as follows：
The Tartary buckwheat saqima formula of suitable diabetes patient of the present invention a kind of, nutritional balance improve, nutriture value
Value improves, and protein content improves, and reduces flour ratio, reduces edible rear glycemic risk, beneficial to diabetes
People effectively controls blood glucose；It is more green, healthy, safe.
The Tartary buckwheat saqima preparation process of suitable diabetes patient of the present invention a kind of, technique is simple, after dispensing
Raw material is processed, and coordinates appropriate process conditions, can be produced and be obtained good sugar-free saqima.
Embodiment
It is described in detail below with reference to the embodiment of the present invention.
The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient.
A kind of Tartary buckwheat saqima formula of suitable diabetes patient, component and proportioning are：50 parts of fried really bar and 50 parts
Sugar alcohol；
It is described frying really bar component and proportioning be：22 parts of wheat flour, 23 parts of Gluten, 5 parts of buckwheat powder, vegetable oil 24
Part, 24 parts of egg, 1 part of duplex baking powder, 1 part of emulsifying agent；
The component and proportioning of the sugar alcohol be：50 parts of xylitol liquid, 48 parts of maltitol liquor, 2 parts of food flavor.
Further, the emulsifying agent is sucrose ester, sorbose alcohol ester, soybean lecithin, lauric monoglyceride, propane diols fat
One kind in fat acid esters.
Preferably, the food flavor is one kind in edible mung bean essence or edible corn essence or edible red bean essence
Or several mixture.
Particularly, the duplex baking powder be sodium acid carbonate, it is edible corn starch, calcium dihydrogen phosphate, calcium monohydrogen phosphate, edible
The mixture of salt.
A kind of Tartary buckwheat saqima preparation process of suitable diabetes patient, comprises the step of：
The first step：Carry out the dispensing of fried really bar according to the fried really bar component and proportioning, and and into dough；
Second step：Dough is wrapped up with plastic cloth, is placed in 30-32 DEG C of temperature, under humidity 55-59RH% environment, provocation face
When group 3.5 is small；
3rd step：After dough is cut, under 36-39 DEG C, humidity 61-65RH% environment, when provocation really bar 3.2 is small；
4th step：Really bar after slitting is put into oil cauldron and carries out high temperature frying, oil temperature is 1750 DEG C -180 DEG C；
5th step：Alcohol sugar dispensing is carried out according to the component and proportioning of the sugar alcohol, and is boiled, solid content boils to mixing
The pol of sugar alcohol reaches 80 degree；
6th step：Fried really bar and sugar alcohol are pressed into quality 1：1 is mixed, and is stirred evenly；
7th step：The mixture of fried really bar and sugar alcohol obtained by 6th step is subjected to processing and forming, cooling, pack, to obtain the final product
To sugar-free saqima.
Embodiment
A kind of Tartary buckwheat saqima 100g of suitable diabetes patient is prepared, component and proportioning are：The fried really bar and 50g of 50g
Sugar alcohol；
It is described frying really bar component and proportioning be：Wheat flour 11g, Gluten 11.5g, buckwheat powder 2.5g, vegetable oil
12g, egg 12g, duplex baking powder 0.5g, emulsifying agent 0.5g；
The component and proportioning of the sugar alcohol be：Xylitol liquid 25g, maltitol liquor 24g, food flavor 1g.
Further, the emulsifying agent is sucrose ester, sorbose alcohol ester, soybean lecithin, lauric monoglyceride, propane diols fat
One kind in fat acid esters.
Preferably, the food flavor is one kind in edible mung bean essence or edible corn essence or edible red bean essence
Or several mixture.
Particularly, the duplex baking powder be sodium acid carbonate, it is edible corn starch, calcium dihydrogen phosphate, calcium monohydrogen phosphate, edible
The mixture of salt.
A kind of Tartary buckwheat saqima preparation process of suitable diabetes patient, comprises the step of：
The first step：Carry out the dispensing of fried really bar according to the fried really bar component and proportioning, and and into dough；
Second step：Dough is wrapped up with plastic cloth, is placed in 31 DEG C of temperature, under humidity 57RH% environment, proofing of dough 3.5 is small
When；
3rd step：After dough is cut, under 38 DEG C, humidity 63RH% environment, when provocation really bar 3.2 is small；
4th step：Really bar after slitting is put into oil cauldron and carries out high temperature frying, oil temperature is 176 DEG C；
5th step：Alcohol sugar dispensing is carried out according to the component and proportioning of the sugar alcohol, and is boiled, solid content boils to mixing
The pol of sugar alcohol reaches 80 degree；
6th step：Fried really bar and sugar alcohol are pressed into quality 1：1 is mixed, and is stirred evenly；
7th step：The mixture of fried really bar and sugar alcohol obtained by 6th step is subjected to processing and forming, cooling, pack, to obtain the final product
To sugar-free saqima.
Principle：
Gluten is also known as active wheat gluten, wheat gluten protein, is the native protein extracted from wheat (flour)
Matter, in faint yellow, protein content is up to 75%~85%, containing 15 kinds of amino acid needed by human, be it is a kind of it is full of nutrition,
Quality-high and inexpensive plant protein source.Protein content is low.Add Gluten and substitute a part of flour, make the nutrition of saqima balanced
Property improve, nutritive value improves, and protein content improves, and reduces flour ratio, reduce it is edible after it is glycemic
Risk.
Bitter buckwheat is known as " kings of five cereals ", three drop food (blood pressure lowering, hypoglycemic, reducing blood lipid).It is unique, complete that bitter buckwheat possesses
Face, abundant nutrition, and medicinal characteristic is good, there is a variety of nutritions necessary to human body.Bitter buckwheat has catharsis and toxin expelling
Effect, it is among the people and be called " net intestines grass ".Bitter buckwheat can be to make tea-drinking after frying, drink has auxiliary to control the three high patients daily
Treatment acts on.Buckwheat powder is added, blood glucose is effectively controlled beneficial to diabetes patient.
The present invention is use chemical classes essence, with the essence replacement chemical classes essence extracted in food plant, more green,
Health, safety.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (5)
1. a kind of Tartary buckwheat saqima formula of suitable diabetes patient, it is characterised in that component and proportioning are：50 parts of fried really bar
With 50 parts of sugar alcohol；
It is described frying really bar component and proportioning be：22 parts of wheat flour, 23 parts of Gluten, 5 parts of buckwheat powder, 24 parts of vegetable oil, chicken
24 parts of egg, 1 part of duplex baking powder, 1 part of emulsifying agent；
The component and proportioning of the sugar alcohol be：50 parts of xylitol liquid, 18 parts of maltitol liquor, 2 parts of food flavor.
A kind of 2. Tartary buckwheat saqima formula of suitable diabetes patient according to claim 1, it is characterised in that the emulsification
Agent is sucrose ester, one kind in sorbose alcohol ester, soybean lecithin, lauric monoglyceride, methyl glycol fatty acid ester.
3. the Tartary buckwheat saqima formula of a kind of suitable diabetes patient according to claim 1 or 2, it is characterised in that described
Food flavor is one or more of mixtures in edible mung bean essence or edible corn essence or edible red bean essence.
4. the Tartary buckwheat saqima formula of a kind of suitable diabetes patient according to claim 3, it is characterised in that described compound
Leavening agent is sodium acid carbonate, edible corn starch, calcium dihydrogen phosphate, calcium monohydrogen phosphate, the mixture of edible salt.
A kind of 5. Tartary buckwheat saqima preparation process of suitable diabetes patient according to claim 1, it is characterised in that including
The step of have：
The first step：Carry out the dispensing of fried really bar according to the fried really bar component and proportioning, and and into dough；
Second step：Dough is wrapped up with plastic cloth, is placed in 30-32 DEG C of temperature, under humidity 55-59RH% environment, proofing of dough 3.5
Hour；
3rd step：After dough is cut, under 36-39 DEG C, humidity 61-65RH% environment, when provocation really bar 3.2 is small；
4th step：Really bar after slitting is put into oil cauldron and carries out high temperature frying, oil temperature is 1750 DEG C -180 DEG C；
5th step：Alcohol sugar dispensing is carried out according to the component and proportioning of the sugar alcohol, and is boiled, solid content boils to mixing sugar alcohol
Pol reach 80 degree；
6th step：Fried really bar and sugar alcohol are pressed into quality 1：1 is mixed, and is stirred evenly；
7th step：The mixture of fried really bar and sugar alcohol obtained by 6th step is subjected to processing and forming, cooling, packaging, that is, obtain nothing
Sugared saqima.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711348028.4A CN107927289A (en) | 2017-12-15 | 2017-12-15 | The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711348028.4A CN107927289A (en) | 2017-12-15 | 2017-12-15 | The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927289A true CN107927289A (en) | 2018-04-20 |
Family
ID=61944247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711348028.4A Pending CN107927289A (en) | 2017-12-15 | 2017-12-15 | The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927289A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227094A (en) * | 2020-01-13 | 2020-06-05 | 成都大学 | Tartary buckwheat, hawthorn and caramel treats and preparation method thereof |
| CN113142270A (en) * | 2021-05-07 | 2021-07-23 | 西昌市正中食品有限公司 | Tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats and preparation method thereof |
| CN114009565A (en) * | 2021-11-15 | 2022-02-08 | 贵州问候自然食品有限公司 | Sugar-free black tartary buckwheat caramel treats and preparation method thereof |
| CN114403275A (en) * | 2022-01-25 | 2022-04-29 | 中山市南方新元食品生物工程有限公司 | Caramel treats compound emulsifier and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672525A (en) * | 2004-03-22 | 2005-09-28 | 邓正中 | Candied fritter and its making process |
| CN1947537A (en) * | 2006-10-26 | 2007-04-18 | 常州联隆食品有限公司 | Saqima made of buckwheat flour |
| US20150086678A1 (en) * | 2013-09-23 | 2015-03-26 | Chin-Shih Chen | Caramel Treats Structure |
-
2017
- 2017-12-15 CN CN201711348028.4A patent/CN107927289A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672525A (en) * | 2004-03-22 | 2005-09-28 | 邓正中 | Candied fritter and its making process |
| CN1947537A (en) * | 2006-10-26 | 2007-04-18 | 常州联隆食品有限公司 | Saqima made of buckwheat flour |
| US20150086678A1 (en) * | 2013-09-23 | 2015-03-26 | Chin-Shih Chen | Caramel Treats Structure |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227094A (en) * | 2020-01-13 | 2020-06-05 | 成都大学 | Tartary buckwheat, hawthorn and caramel treats and preparation method thereof |
| CN113142270A (en) * | 2021-05-07 | 2021-07-23 | 西昌市正中食品有限公司 | Tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats and preparation method thereof |
| CN114009565A (en) * | 2021-11-15 | 2022-02-08 | 贵州问候自然食品有限公司 | Sugar-free black tartary buckwheat caramel treats and preparation method thereof |
| CN114403275A (en) * | 2022-01-25 | 2022-04-29 | 中山市南方新元食品生物工程有限公司 | Caramel treats compound emulsifier and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107927289A (en) | The Tartary buckwheat saqima formula and preparation process of a kind of suitable diabetes patient | |
| CN106417511A (en) | Low-sugar tartary buckwheat biscuit and making process thereof | |
| JP5131882B1 (en) | Low sugar food material, fermented dough, bread, confectionery and noodles using low sugar food material | |
| CN102090440A (en) | Sucrose-free pastry for diabetics and preparation method thereof | |
| CN106035559A (en) | Potato and highland barley whole-powder biscuits and making method thereof | |
| CN110024832A (en) | A kind of low fat and sugar cake and preparation method thereof | |
| CN107334053A (en) | A kind of special steamed bun powder of diabetes and preparation method thereof and purposes | |
| CN110521746A (en) | A kind of bitter buckwheat crude fibre steamed bread of corn piece and preparation method thereof | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| CN105875774A (en) | Matcha cookies and making method thereof | |
| CN105145722A (en) | Fried dough twist assistant for lowering blood glucose and manufacturing method thereof | |
| CN107593844B (en) | Small tea crisp suitable for hyperglycemia groups and preparation method thereof | |
| KR20080071757A (en) | Functional well-being pizza dough and manufacture method thereof and pizza | |
| CN107279237A (en) | A kind of xylitol camellia oil high-resistance starch biscuit and preparation method thereof | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| CN101878797A (en) | Buckwheat flaky pastry and making method thereof | |
| KR20180125303A (en) | Paste compisition for roasted sweet potato castella and the method to produce thereof | |
| CN109793034A (en) | A kind of coarse cereals moon cake and preparation method thereof | |
| CN110742108A (en) | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof | |
| CN105831202A (en) | Coarse grain corn cake and preparation method thereof | |
| KR100828089B1 (en) | Manufacturing method of kwabaigi using blackrice and rubus coreanus miquel | |
| CN109197954A (en) | A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof | |
| JP2012514454A (en) | Products that reduce the blood sugar response of carbohydrate foods | |
| CN113875826A (en) | Walnut butter special for crusty pancake | |
| CN105941563A (en) | Highland barley and tartary buckwheat soft cake and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180420 |
|
| WD01 | Invention patent application deemed withdrawn after publication |