CN1098852A

CN1098852A - Gaufrette series food and preparation method thereof

Info

Publication number: CN1098852A
Application number: CN 93109793
Authority: CN
Inventors: 徐家旺; 张四旗; 陈鹏
Original assignee: Beijing Handi Science And Tech Development Co
Current assignee: Beijing Handi Science And Tech Development Co
Priority date: 1993-08-19
Filing date: 1993-08-19
Publication date: 1995-02-22

Abstract

The present invention relates to a kind of gaufrette, its raw material comprises duck wheat, naked oats, low-temperature defatted soy meal, konjaku flour, standard flour, phosphatide, vinegar, vegetable oil, sweetener, carbonic hydroammonium, sodium acid carbonate and trace element.Also relate to the method for preparing this gaufrette.The present invention has improved the bitter peculiar smell of duck wheat effectively, and can prevent and treat diseases such as hyperlipemia, hypertension, arteriosclerosis, diabetes behind healthy people and the edible for patients.

Description

Gaufrette series food and preparation method thereof

The present invention relates to gaufrette and processing method thereof, in particular be used for the treatment of hyperlipidemia, the gaufrette food of the curative effect-type of hyperglycemia, health.

Through the ages, the clinical method of diseases such as treatment hyperlipidemia, diabetes mainly contains three kinds: dietetic treatment, kinesiatrics and medicinal treatment.Continuous progress in science and technology has verified that dietetic treatment is one of effective method.And human dietary structure is the absorption based in a large number refining flour and rice such as lean meat, refined oil, refined flour, polished rice, purified diet, so caused the un-reasonable phenomenon of needed by human body trophic structure.So, improve irrational dietary nutrition structure, and do not add any drug ingedient just become treatment hyperlipidemia, diabetes etc. in the world general designation " ciril disease " this.

Because diabetes are to cause because of people's islet function is impaired, islet function is once impaired will can not the healing all the life, so any medicine all is unable to save the situation, the patient can only control the absorption of sugared part with the mode of going on a diet, if eat what there is when being hungry, consequence will be that the state of an illness increases the weight of.That so the patient just very expects psychologically is more nutritious, sugar-free part, can allay one's hunger, nice food.

The hypoglycemic aspect only has several products such as bitter buckwheat flour, duck wheat vermicelli, xylitol biscuit to be on sale throughout in the prior art.Fat-reducing food then is pitiably little.

It is to be base-material with the common wheat powder that CN 1052989A patent application discloses a kind of " compound method of diabetic rehabilitation biscuit " its manufacture craft, add auxiliary materials such as a certain proportion of Stevioside, pumpkin powder, phytic acid calcium, by colding pressing of common biscuit, heating is made.Because wheat and pumpkin powder itself are to contain sugared part raw material, the blood sugar reducing function major part of biscuit integral body and the sugar part in its raw material offset.Make its curative effect be difficult to determine.Cost of material such as pumpkin powder is higher in addition, so the consumer thinks that it is on the high side.

It is to be base-material with the oatmeal that CN 106715A patent application discloses a kind of " preparation method of hypoglycemic powder and series food thereof " its manufacture craft, with bean powder (pea and soya bean each 50%) wheat bran, buckwheat powder is auxiliary material, after cleaning, going preliminary treatment such as stone, degaussing, pulverizing, be mixed into the product of generation in proportion, be processed into biscuit, macaroni, be baking soda etc. with this afterwards.Because its technology content problem is not so the bitter peculiar smell of duck wheat is effectively controlled.In addition, difficult with the generation product shortening of its method output.

Purpose of the present invention just is to provide a kind of effective in cure, nutritious, low or sugar-free part, can allays one's hunger, both convenient, Hao Chi pure natural health-care again, the gaufrette food of more specifically saying so also provides the method for preparing this product simultaneously.The present invention has overcome raw material shortening difficult problem, has covered distinctive bitter taste of duck wheat and peculiar smell effectively, has brought into play the effect of lipopenicillinase in raw material and the prescription, hypoglycemic effectively.Can prevent and treat diseases such as hyperlipemia, hypertension, arteriosclerosis, diabetes behind healthy people and the edible for patients.

The present invention adopts the pure natural plant, does not contain any pharmaceutical compositions.Its raw material is: tartary buckwheat powder, naked oats flour, low-temperature defatted soy meal, standard flour, konjaku flour, vinegar bean powder (at normal temperatures low-temperature defatted soy meal is added 3 times of weight the about 3-6 of vinegar, slaking days), vinegar, sixteen sauce (sesame paste 20%, peanut butter 80% are mixed and made into), vegetable oil, soybean lecithin, hawthorn, albumen sugar, powdered sugar, vanillic aldehyde, vitamin E, carbonic hydroammonium, sodium acid carbonate and water etc.

The cladding prescription of gaufrette of the present invention is: (by weight)

Tartary buckwheat powder: 20%～35%

Naked oats flour: 25%～40%

Low-temperature defatted soy meal: 20%～35%

Standard flour: 0%～12%

Carbonic hydroammonium: 0.3%～0.8%

Sodium acid carbonate: 0～1%

Vegetable oil: 0.3～5%

Core filling composition of raw materials is: (by weight)

The relic powder of gaufrette cladding: 10%～20%

Konjaku flour: 4%～6%

Vinegar bean powder: 10%～15%

Hawthorn: 0～1%

Sixteen sauce: 25%～40%

Soybean lecithin: 1%～5%

Powdered sugar: 0～15%

Vanillic aldehyde: 0.02%～0.08%

VE:0.02%～0.06%

Vegetable oil: 20%～30%

Albumen sugar: 0～8%

The preparation technology of gaufrette of the present invention is:

1, the vinegar that at normal temperatures low-temperature defatted soy meal is added about 2-4 times weight, it is standby to make the vinegar bean powder in the about 3-6 of slaking days;

2, low-temperature defatted soy meal was baked the 60-80 mesh sieve.With sodium acid carbonate and the water-soluble solution of making of carbonic hydroammonium, then its aqueous solution and vegetable oil are poured in the mixer, the low-temperature defatted soy meal that the gaufrette relic powder of add pulverizing again sieves is crossed tartary buckwheat powder, naked oats flour, the standard flour of 60-80 mesh sieve, add suitable quantity of water and stir into batter, the baking cutification, the bark water content answers＜4%;

3, stir in the agitated kettle with sixteen sauce, vegetable oil, soybean lecithin adding band heating function, add hawthorn, albumen sugar again and pulverized gaufrette cladding relic powder, powdered sugar, konjaku flour, the vinegar bean powder of 60-80 mesh sieve, stir and remain on 75～85 ℃.Add VE and vanillic aldehyde then, do the homogeneous processing with colloid mill and make the core filling;

4, evenly be coated with on the skin filling, three layers of filling of four layers of skin, gently press 10 minutes after section, promptly get gaufrette.

Select the raw material of different content to form, can make the gaufrette that cures mainly lipopenicillinase and hypoglycemic respectively, specify the present invention by following embodiment.

Embodiment 1 lipopenicillinase gaufrette:

Cladding prescription: (by weight)

Tartary buckwheat powder: 28%

Naked oats flour: 34%

Low-temperature defatted soy meal: 25%

Standard flour: 9.5%

Carbonic hydroammonium: 0.6%

Sodium acid carbonate: 0.9%

Soybean cooking oil: 2%

Core filling prescription: (by weight)

The relic powder of lipopenicillinase gaufrette cladding: 15%

Konjaku flour: 5.2%

Vinegar bean powder: 11.2%

Hawthorn: 0.5%

Sixteen sauce: 30%

Soybean lecithin: 3%

Powdered sugar: 13%

Vanillic aldehyde: 0.05%

VE：0.05%

Soybean cooking oil: 22%

Embodiment 2

The hypoglycemic gaufrette:

Cladding prescription: (by weight)

Duck wheat: 31%

Naked oats flour: 36%

Low-temperature defatted soy meal: 30%

Carbonic hydroammonium: 0.5%

Soybean cooking oil: 2.5%

Core filling prescription:

The relic powder of hypoglycemic gaufrette cladding: 16%

Konjaku flour: 4.9%

Vinegar bean powder: 12%

Sixteen sauce: 33%

Soybean lecithin: 3%

Albumen sugar: 6%

Vanillic aldehyde: 0.05%

VE：0.05%

Soybean cooking oil: 25%

To prepare the remaining inferior horn relic pulverizing of section in lipopenicillinase, the hypoglycemic gaufrette process, and add the essence stirring and can make lipopenicillinase, hypoglycemic pine.

In addition, the relic in the gaufrette cladding process is through pulverizing the raw material that can return as the gaufrette cladding, and its consumption (by the cladding gross weight) is 4-6%.

Accompanying drawing 1 is lipopenicillinase gaufrette processing technology figure.

Accompanying drawing 2 is hypoglycemic gaufrette processing technology figure.

Accompanying drawing 3 is the processing technology figure of lipopenicillinase, hypoglycemic pine.

Claims

1, a kind of gaufrette, it comprises cladding and core filling, is characterised in that cladding prescription wherein is (by weight):

Tartary buckwheat powder 20～35% naked oats flours 25～40% low-temperature defatted soy meal 20～35% standard flours 0～12% sodium acid carbonate 0～1% carbonic hydroammonium 0.3～0.8% vegetable oil 0.3～5%;

Core filling prescription wherein is (by weight):

Relic powder 10～20% konjaku flours 4～6% vinegar bean powderes 10～15% hawthorn 0～1% of gaufrette cladding

Sixteen sauce, 25～40% soybean lecithins, 1～5% powdered sugar, 0～15% vanillic aldehyde 0.02～0.08%

VE 0.02～0.06% vegetable oil 20～30% albumen sugar 0～8%.

2, according to the gaufrette of claim 1, it is characterized in that making the gaufrette that cures mainly lipopenicillinase, its cladding prescription is (by weight):

Tartary buckwheat powder 28% naked oats flour 34% low-temperature defatted soy meal 25% standard flour 9.5% sodium acid carbonate 0.9% carbonic hydroammonium 0.6% soybean cooking oil 2%;

Core filling prescription is (by weight):

Relic powder: 15% konjaku flour, 5.2% vinegar bean powder, 11.2% hawthorn, 0.5% sixteen sauce, 30% soybean lecithin, 3% powdered sugar, 13% vanillic aldehyde, 0.05% VE0.05% soybean cooking oil 22%.

3, according to the gaufrette of claim 1, it is characterized in that making the gaufrette that cures mainly hypoglycemic, its cladding prescription is (by weight):

Tartary buckwheat powder 31% naked oats flour 36% low-temperature defatted soy meal 30% carbonic hydroammonium 0.5% soybean cooking oil 2.5%

Core filling prescription is (by weight):

The relic powder 16% konjaku flour 4.9% vinegar bean powder 12% sixteen soy sauce 33% soybean lecithin 3% albumen sugar 6% vanillic aldehyde 0.05% VE0.05% soybean cooking oil 25% of hypoglycemic gaufrette cladding

4, according to the gaufrette of claim 1, it is characterized in that the raw material of the relic in its cladding process as the gaufrette cladding used, its consumption is counted 4-6% by the cladding gross weight;

5,, it is characterized in that can be made into lipopenicillinase, hypoglycemic pine after crushed with cutting remaining relic in the gaufrette process according to the gaufrette of claim 1.

6, the preparation method of the gaufrette of claim 1 comprises:

1) at normal temperatures low-temperature defatted soy meal is added the vinegar of about 2-4 times weight, it is standby to make the vinegar bean powder in the about 3-6 of slaking days;

2) low-temperature defatted soy meal was baked the 60-80 mesh sieve, sodium acid carbonate and carbonic hydroammonium are dissolved in water make solution, pour in the mixer with vegetable oil then, add the gaufrette relic powder of pulverizing again, the low-temperature defatted soy meal that sieves and cross the 60-80 mesh sieve tartary buckwheat powder, naked oats flour, standard flour, add suitable quantity of water and stir into paste, the baking cutification, bark is moisture＜and 4%;

3) with sixteen sauce, vegetable oil, stir in the agitated kettle of soybean lecithin adding band heating function, add hawthorn again, albumen sugar and pulverized gaufrette cladding relic powder, powdered sugar, konjaku flour, the vinegar bean powder of 60-80 mesh sieve, stirring also remains on 75-85 ℃, adds VE and vanillic aldehyde then, does the homogeneous processing with colloid mill and makes the core filling;

4) evenly be coated with filling on skin, three layers of filling of four layers of skin are gently pressed section after 10 minutes, promptly get gaufrette.