CN113854336A

CN113854336A - Low-sugar cake for diabetic patients and preparation method thereof

Info

Publication number: CN113854336A
Application number: CN202111236929.0A
Authority: CN
Inventors: 方彦雯; 方志财
Original assignee: Heye Health Technology Co Ltd
Current assignee: Heye Health Technology Co Ltd
Priority date: 2021-10-24
Filing date: 2021-10-24
Publication date: 2021-12-31

Abstract

The invention relates to the field of health-care food, in particular to a low-sugar cake for diabetics and a preparation method thereof. The low-sugar cake comprises the following components in parts by weight: 40-60 parts of wheat flour, 15-25 parts of vegetable oil, 1-4 parts of silybum marianum seed oil, 20-25 parts of oat flour, 3-7 parts of tartary buckwheat flour, 4-8 parts of yam flour, 12-15 parts of kudzu root powder, 1-10 parts of konjac flour, 1-5 parts of oat glucan, 2-6 parts of corn oligopeptide powder, 1-5 parts of collagen tripeptide, 2-6 parts of medlar powder, 3-8 parts of gluten powder, 7-10 parts of walnut mushroom extract, 10-13 parts of low-sugar vegetable fat milk and 8-15 parts of low-sugar compound sweetener. The preparation method sequentially comprises the following steps: preparing materials; mixing materials for the first time; secondary material mixing; D. preparing and forming; E. baking: the baking temperature is 180 ℃, and the baking time is 13 min; F. and (6) packaging. The low-sugar cake composition has the effects of refreshing, no greasiness, low calorie, low sugar and even no sugar, has good mouthfeel, and is particularly suitable for diabetic patients.

Description

Low-sugar cake for diabetic patients and preparation method thereof

Technical Field

The invention relates to the field of foods, in particular to a low-sugar cake for diabetics and a preparation method thereof.

Background

Diabetes is a common chronic lifelong disease that seriously harms human health. Modern medical research proves that nutritional diet therapy is the basis for supporting the whole diabetes treatment system and plays an extremely important role in the treatment and prevention of diabetes. The nutritional diet therapy is the most important basic measure, and the nutritional diet therapy should be adhered to for a long time no matter what kind of medicine is used regardless of the condition of the patient. At present, although numerous products are available for domestic diet therapy of diabetes, the problems of poor palatability, unbalanced nutrition collocation and incapability of being eaten by patients for a long time really exist, so that the effect of diet therapy is difficult to be reflected really.

The traditional cake has high content of starch and white granulated sugar, is not suitable for patients with diabetes and obese people, and can accelerate the formation of free radicals in human bodies, accelerate cell aging and improve the risk of diseases by using cakes with high sugar content for a long time.

Disclosure of Invention

The first technical purpose of the invention is to solve the problems in the background technology and provide a low-sugar cake which can be eaten in daily health care and is used for diabetics.

The second technical purpose of the invention is to solve the problems in the background technology and provide a preparation method of a low-sugar cake which can be eaten in daily health care and is used for diabetics.

The first technical purpose of the invention is realized by the following technical scheme:

the low-sugar cake for diabetics comprises the following components in parts by weight:

40-60 parts of wheat flour, 15-25 parts of vegetable oil, 1-4 parts of silybum marianum seed oil, 20-25 parts of oat flour, 3-7 parts of tartary buckwheat flour, 4-8 parts of yam flour, 12-15 parts of kudzu root powder, 1-10 parts of konjac flour, 1-5 parts of oat glucan, 2-6 parts of corn oligopeptide powder, 1-5 parts of collagen tripeptide, 2-6 parts of medlar powder, 3-8 parts of gluten powder, 7-10 parts of walnut mushroom extract, 10-13 parts of low-sugar vegetable fat milk and 8-15 parts of low-sugar compound sweetener.

The low-sugar cake composition for diabetics has the effects of refreshing, no greasiness, low calorie, low sugar and even no sugar, has good mouthfeel, and is particularly suitable for diabetics.

Silymarin (licaron) as main ingredient of the silybum marianum seed oil has the functions of stabilizing liver cell membrane, resisting oxidation, scavenging free radicals, resisting inflammation, promoting protein synthesis and resisting fibrosis; for patients with alcoholic cirrhosis complicated with diabetes, silymarin can effectively reverse insulin resistance.

The oat seed coat is rich in soluble fiber beta-glucan, is the main component of the oat water-soluble dietary fiber, and has physiological effects of reducing blood sugar, serum and cholesterol and the like. The oat beta-glucan can improve the blood sugar flow performance by reducing the blood fat content, accelerate the transport speed and efficiency of the carbohydrate component in the process of absorption and utilization, has good repairing effect on liver and kidney tissue lesion complicated by diabetes, and can effectively reduce the decomposition of liver glycogen, thereby causing the reduction of blood sugar. And the oat glucan has a certain regulation effect on the glucose level in blood, hormone response, and biological effects of vitamins and minerals.

The main active part of the tartary buckwheat is tartary buckwheat flavone, and the flavonoid compounds mainly comprise rutin, kaempferol, quercetin and the like, and can activate the pancreatic function, so that the secretion of insulin is promoted to reduce the blood sugar. In addition, buckwheat is rich in oleic acid and linoleic acid. Oleic acid can synthesize arachidonic acid in human body, and it has the function of reducing blood lipid, so that it can be used for preventing and treating diabetic hyperlipidemia by eating buckwheat.

Rhizoma Dioscoreae is rich in polysaccharide, and can stimulate and regulate immune system function. The Chinese yam can adjust the blood sugar SP concentration and the VIP concentration of the diabetic enteropathy patient to lead the blood sugar SP concentration and the VIP concentration to be close to the normal level, and is beneficial to maintaining the normal structure and the function of the intestinal tract of the diabetic enteropathy patient; meanwhile, the combination of the Chinese yam and the insulin can also regulate and enhance the uptake and utilization of peripheral tissue cells to glucose through a nerve-hormone-immune network, improve the insulin resistance of peripheral tissues and further reduce the blood sugar.

Puerarin contained in radix Puerariae has good effect of lowering blood sugar, has the mechanism of promoting repair and regeneration of damaged cells, enhancing pancreatic islet secretion function, and is related to nourishing yin, promoting fluid production, improving organism environment, and enhancing sensitivity of tissue target cell insulin receptor. Puerarin also has certain therapeutic effect on diabetic nephropathy, diabetic hyperviscosity, diabetic retinopathy, diabetic peripheral neuropathy, diabetic complication such as coronary heart disease, and myocardial infarction.

Konjak is a perennial herb rhizome plant of the family arisaematis, and has multiple functions of reducing blood fat, reducing blood sugar, preventing cancer, relaxing the bowels and the like through research. The konjak contains soluble dietary fiber which is effective for inhibiting the rise of blood sugar after meal, so the konjak fine powder and the product thereof are ideal blood sugar reducing food for diabetics; after application, the burden of pancreatic islet can be reduced. The konjak flour has various disease prevention and health care functions, and the konjak flour is beneficial to human bodies after being eaten frequently. Because the bonding mode of konjac glucomannan monosaccharide is similar to that of cellulose, the konjac glucomannan monosaccharide cannot be degraded into monosaccharide to be absorbed in small intestine, so that the konjac glucomannan monosaccharide is suitable for the condition that diabetes patients and the like cannot take too much saccharide.

Corn oligopeptide powder-Latin, named as Corn oligopeptides powder, is produced by using Corn protein powder as a raw material and through processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like. Is a new resource product, and can be used for reducing blood sugar, lowering blood pressure, and enhancing immunity.

Collagen Tripeptide (CTP) is the smallest structural unit of collagen prepared from fish skin and fish skin by advanced bioengineering technology, and is a tripeptide containing glycine, proline (or hydroxyproline) and one additional amino acid. CTP can be applied to low-sugar cakes for diabetics to eat.

Fructus Lycii has effects of nourishing liver and kidney, replenishing vital essence, and improving eyesight, and can be used for treating blurred vision, giddiness, tinnitus, soreness of waist and knees, diabetes, etc.

The addition of the wheat gluten can not only improve the protein content of the cake, but also effectively solve the technical problems of low yield and poor texture of the cake under the condition of low wheat flour content, so that the low-sugar cake can ensure good texture in shelf life.

On one hand, the walnut mushroom extract has higher nutritive value and antioxidant activity, and can enhance the antioxidant capacity of a human body, reduce the concentration of free radicals in the body, delay cell aging, improve the immunity of the body and promote metabolism after being eaten for a long time; on the other hand, the hypoglycemic effect of the product can be improved.

Preferably, the low-sugar non-dairy milk formula comprises, by weight, 10-25 parts of maltodextrin, 5-20 parts of whole milk powder, 5-9 parts of concentrated fish protein, 8-12 parts of vegetable oil, 1-4 parts of sodium caseinate, 3-7 parts of sodium stearoyl lactate, 3-5 parts of disodium hydrogen phosphate, 8-12 parts of glyceryl monostearate, 1-4 parts of guar gum, 0.5-2 parts of xanthan gum, 1-4 parts of concentrated fruit and vegetable juice and 1-4 parts of edible spice.

Preferably, the formula of the low-sugar compound sweetener comprises, by weight, 8-10 parts of neohesperidin dihydrochalcone, 4-7 parts of tripotassium glycyrrhizinate, 1-5 parts of alpha-D-xylose, 1.5-3.5 parts of starch sodium phosphate, 1.5-4 parts of malic acid, 30-60 parts of sorbitol, 8-50 parts of xylitol, 3-10 parts of maltitol, 2-5 parts of sodium dihydrogen phosphate, 1.6-1.8 parts of glycerol monostearate, 0.6-0.9 part of aspartame and 2-4 parts of xanthan gum.

The low-sugar cake uses the low-sugar compound sweetener to replace cane sugar, uses the low-sugar non-dairy milk to replace common sugar-containing milk powder, and endows the low-sugar compound sweetener with the taste time change characteristic similar to the cane sugar, and specifically shows that the bitter taste and the astringent taste of an artificially synthesized high-sweetness sweetener and the traditional Chinese medicine taste of a naturally extracted high-sweetness sweetener can be removed, so that the taste closer to the cane sugar is obtained, and the cake added with the low-sugar compound sweetener can meet the requirement of people on obtaining the taste of the cane sugar, reduce the calorie intake and reduce the risk of diabetes; the pain that the diabetic can not taste sweet is solved, the fluctuation of the levels of blood glucose and insulin can not be caused, and the use of the diabetic is facilitated; and the low-sugar cake has good taste.

Preferably, the walnuts mushroom extract is walnuts mushroom crude polysaccharide.

The second technical purpose of the invention is realized by the following technical scheme:

the preparation method of the low-sugar pastry for the diabetics sequentially comprises the following steps:

A. preparing materials: preparing materials according to parts by weight;

B. primary material mixing: adding clear water into 8-15 parts by weight of low-sugar compound sweetener, heating and stirring until the clear water is completely melted to form a solution, then adding 40-60 parts by weight of wheat flour, 15-25 parts by weight of vegetable oil, 1-4 parts by weight of silybum marianum seed oil, 20-25 parts by weight of oat flour, 3-7 parts by weight of tartary buckwheat flour, 4-8 parts by weight of yam flour and 12-15 parts by weight of radix puerariae powder according to the weight ratio, and uniformly stirring to obtain a first blank;

C. and (3) secondary material mixing: adding 1-10 parts of konjac flour, 1-5 parts of oat glucan, 2-6 parts of corn oligopeptide powder, 1-5 parts of collagen tripeptide, 2-6 parts of medlar powder, 3-8 parts of wheat gluten, 7-10 parts of walnut mushroom extract and 10-13 parts of low-sugar non-dairy milk into the first blank, and uniformly stirring to obtain a second blank;

D. preparing and forming: putting the second blank into a mould to compact the second blank into the shape of various cakes;

E. baking: c, flatly spreading the cakes obtained in the step C, and baking in an oven at the baking temperature of 170 ℃ and 190 ℃ for 10-15 min;

F. and (6) packaging.

According to the invention, different blanks are prepared by mixing materials at different stages according to a certain proportion and then baked, so that cakes with better mouthfeel can be obtained; the low-sugar compound sweetener is used for replacing cane sugar, the low-sugar non-dairy milk is used for replacing common sugar-containing milk powder, the low-sugar compound sweetener is endowed with the time change characteristic of the taste close to that of cane sugar, the taste of cane sugar obtained by people is met, the sugar powder intake is reduced, and the risk of diabetes is reduced; not only solves the pain that the diabetes patients can not or slightly taste sweet taste, but also can not cause the fluctuation of the levels of blood glucose and insulin, and is beneficial to the diabetes patients to eat; and the low-sugar cake has good taste.

Preferably, the second blank of the step C is prepared by adding neutral protease; the neutral protease enzymolysis conditions are that the concentration of a substrate is 5-8%, the dosage of enzyme is 1-2%, the temperature is 40-50 ℃, the pH value is 9-10, and the enzymolysis time is 0.1-0.5 h.

Neutral protease is added during the preparation of the second blank, so that the cake which has better taste and better sugar-reducing effect and is suitable for being eaten by diabetics can be obtained.

Preferably, the preparation method of the corn oligopeptide powder comprises the following process steps:

1) mixing corn protein powder and water according to the proportion of 1:10-20, mixing, stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material;

2) mixing the first filter material and water according to the proportion of 1:10-20, stirring and mixing uniformly; adding a lipase removal enzyme; heating to 40-45 ℃ and stirring in a heat-preservation water bath for 15-20 min to obtain a feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 70-80 ℃, stirring in a heat preservation water bath for 10-15min, and performing centrifugal separation treatment to keep the second filter material;

3) mixing the second filter material with water in a ratio of 1: 7-10, and stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;

4) filtering the first clear liquid by using activated carbon to remove macromolecular protein, and reserving the clear liquid to obtain a second clear liquid;

5) filtering the second clear liquid through a centrifugal exchange semipermeable membrane to remove partial salt ions and free amino acids to obtain a third clear liquid;

6) concentrating the third clear solution, and spray drying to obtain powder.

The invention provides a preparation method of corn oligopeptide powder, which improves the protein content to more than 90%, and then obtains the corn oligopeptide powder with more than 90% of molecular weight distribution under 1500 after enzymatic treatment.

The invention improves the enzymolysis efficiency; releasing the corn oligopeptide from the protein as much as possible, and obtaining the oligopeptide with smaller molecular weight; the yield and the quality of the corn oligopeptide powder are improved. The corn oligopeptide powder specially made by the invention has the functions of reducing blood sugar and blood pressure more effectively and enhancing immunity.

Preferably, the lipase is an amylase or a glucoamylase.

Preferably, the enzymolysis conditions of the alkaline protease in the step 3) are that the concentration of a substrate is 5-8%, the dosage of the enzyme is 1-2%, the temperature is 40-50 ℃, the pH value is 9-10, and the enzymolysis time is 0.1-0.5 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; and adding neutral protease for enzymolysis, wherein the enzymolysis condition is that the concentration of a substrate is 5-8%, the dosage of enzyme is 0.5-2%, the temperature is 40-50 ℃, the pH value is 8-9, and the enzymolysis time is 3-5 h.

Preferably, the preparation process of the collagen tripeptide comprises the following steps:

s1, cleaning the fish skin, controlling water, adding water 2-5 times the mass of the fish skin, adding phosphate 0.1-0.4% of the mass of the fish skin, uniformly stirring, soaking for 1-2 days, fully cleaning the soaked fish skin with sodium chloride saline until the pH value reaches about 7.0, and controlling water for later use;

s2, boiling and modifying the standby fish skin, wherein the modifying operation is to add 3-5 times of distilled water according to the mass of the standby fish skin, and boil and modify for 10-15 minutes at 100 ℃;

s3, cooling the denatured hydrolysate to 25-35 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;

s4, keeping the temperature of the filtered substance at 70-80 ℃, firstly adding bromelain accounting for 1.5-2.5% of the weight of the fish skin raw material for enzymolysis for 1-2 hours, then adding papain accounting for 0.5-1.5% of the weight of the fish skin raw material for enzymolysis for 0.5-1 hour, and then adding compound protease accounting for 1.5-2.5% of the weight of the fish skin raw material for enzymolysis for 1-3 hours;

s5, inactivating the hydrolysate obtained by enzymolysis at a temperature of more than 98 ℃ for 5-10 minutes;

s6, cooling the inactivated hydrolysate to 55-65 ℃, and filtering;

s7, carrying out decoloring and deodorizing operations on the filtered product, and carrying out spray drying on the obtained filtrate to obtain the finished product.

The collagen tripeptide prepared by the method has good cell cohesiveness and high protein content. The collagen tripeptide specially prepared by the invention has the effect of more effectively regulating intestinal microecology and the effect of regulating blood sugar together with other components.

Preferably, the low-sugar cake forming equipment used in the preparation and forming process in the step D comprises four groups of supporting legs, a bottom plate, two groups of vertical plates, a top plate, a first air cylinder, a first piston, a pressing plate, a discharging groove, a mold, a plurality of groups of push plates, a plurality of groups of ejector rods, a connecting plate, a second piston, a second air cylinder and a mounting device, wherein the top ends of the four groups of supporting legs are connected with the bottom end of the bottom plate, the bottom ends of the two groups of vertical plates are respectively connected with the front side and the rear side of the top end of the bottom plate, the bottom end of the top plate is connected with the top ends of the two groups of vertical plates, the first air cylinder is arranged at the left part of the top plate, the top end of the first piston is connected with the output end of the first air cylinder, the pressing plate is arranged at the bottom end of the first piston, the discharging groove is slidably connected with the inner sides of the two groups of the vertical plates, a plurality of material guiding holes are arranged at the bottom end of the discharging groove, the mold is arranged on the two groups of the vertical plates through the mounting device, a plurality of mold holes are communicated with a plurality of the mold, and are arranged corresponding to the material guiding holes, the multiunit push pedal is located multiunit mould downthehole portion, every group push pedal left end and right-hand member all are provided with first slider, every group mould hole left end and right-hand member all are provided with first spout, first slider slides in first spout, multiunit ejector pin top and multiunit push pedal bottom contact, multiunit ejector pin bottom is connected with the connecting plate top, the connecting plate bottom is connected with second piston top, second piston bottom is connected with second cylinder output, the second cylinder is installed in the bottom plate left part.

Compared with the prior art, the invention has the beneficial effects that: the cake raw materials are led into a discharging groove, then a first air cylinder is opened, a first piston drives a pressing plate to move downwards, the pressing plate extrudes the cake raw materials in the discharging groove, the cake raw materials in the discharging groove are led into a push plate in a plurality of groups of die holes through a plurality of groups of material guide holes, after the cake raw materials in the discharging groove are all led into the plurality of groups of die holes, the first air cylinder is reversely opened, the first piston drives the pressing plate to move upwards to an initial position, then the discharging groove slides to the right side in two groups of vertical plates, then the first air cylinder is opened, the first piston drives the pressing plate to move downwards, when the bottom end of the pressing plate is contacted with the top end of a die, the first air cylinder is closed, then a second air cylinder is opened, the second piston drives a connecting plate to move upwards, a plurality of groups of ejector rods are contacted with the plurality of groups of push plates, and the plurality of groups of ejector rods drive the plurality of groups of push plates to move upwards, a plurality of groups of first sliding blocks slide in a plurality of groups of first sliding grooves, the multiunit push pedal then carries out extrusion to the downthehole cake raw materials of multiunit mould, after the downthehole cake extrusion of multiunit mould, first cylinder is opened in the reversal, first piston then drives clamp plate upward movement to initial position, later open the second cylinder, the second piston then drives the whole upward movement of connecting plate, the multiunit ejector pin then drives multiunit push pedal upward movement, the multiunit push pedal then promotes the downthehole cake upward movement after the shaping of multiunit mould to the mould outside, then the manual work takes off the cake in the multiunit push pedal, through setting up this equipment, can be automatic ejecting to the downthehole fashioned cake of multiunit mould in the mould, can make the better cake of taste, and can not lead to the cake after the shaping to damage, save a large amount of manual works.

The invention relates to low-sugar cake forming equipment, which comprises a mounting device, wherein the mounting device comprises two groups of second sliding blocks, a stop lever, a pull rod, a pulling handle and a spring, wherein the left sides of the inner ends of two groups of vertical plates are respectively provided with a second sliding groove, the two groups of second sliding blocks are respectively mounted at the front end and the rear end of a mold, the two groups of second sliding blocks slide in the two groups of second sliding grooves, the stop lever is mounted in the middle of the inner ends of the two groups of vertical plates and corresponds to the position of the mold, the rear end of the left part of the rear side second sliding groove is communicated with a sliding groove, the pull rod is positioned in the sliding groove, the front end of the pull rod penetrates through the rear side vertical plate and is connected with the rear end of the pull rod, the pull rod can be slidably connected with the rear side vertical plate, the pulling handle is positioned outside the pull rod, the front end of the pulling handle is connected with the rear end of the rear side vertical plate, and the front end of the spring is connected with the front end of the spring.

The invention relates to low-sugar cake forming equipment, wherein a finger groove is formed in a spring.

The low-sugar cake forming equipment further comprises four groups of guide rods, wherein the four groups of guide rods are respectively arranged on the left side and the right side of the top end of the pressing plate and the bottom end of the connecting plate, and the four groups of guide rods are respectively connected with the bottom plate and the top plate in a sliding mode.

The low-sugar cake forming equipment further comprises four groups of reinforcing ribs, wherein the four groups of reinforcing ribs are respectively arranged at the front end, the left end, the rear end and the right end of the first air cylinder, and the bottom ends of the four groups of reinforcing ribs are connected with the top end of the top plate.

In conclusion, the invention has the following beneficial effects:

1. the low-sugar cake composition for diabetics has the effects of refreshing, no greasiness, low calorie, low sugar and even no sugar, has good mouthfeel, and is particularly suitable for diabetics;

2. the low-sugar cake uses the low-sugar compound sweetener to replace cane sugar, uses the low-sugar non-dairy milk to replace common sugar-containing milk powder, and endows the low-sugar compound sweetener with the taste time change characteristic similar to the cane sugar, and specifically shows that the bitter taste and the astringent taste of an artificially synthesized high-sweetness sweetener and the traditional Chinese medicine taste of a naturally extracted high-sweetness sweetener can be removed, so that the taste closer to the cane sugar is obtained, and the cake added with the low-sugar compound sweetener can meet the requirement of people on obtaining the taste of the cane sugar, reduce the calorie intake and reduce the risk of diabetes; the pain that the diabetic can not taste sweet is solved, the fluctuation of the levels of blood glucose and insulin can not be caused, and the use of the diabetic is facilitated; the low-sugar cake has good taste;

3. according to the invention, different blanks are prepared by mixing materials at different stages according to a certain proportion and then baked, so that cakes with better mouthfeel can be obtained;

4. the invention improves the enzymolysis efficiency; releasing the corn oligopeptide from the protein as much as possible, and obtaining the oligopeptide with smaller molecular weight; the yield and the quality of the corn oligopeptide powder are improved. The corn oligopeptide powder specially made by the invention has the effects of reducing blood sugar, blood pressure and enhancing immunity more effectively;

5. the collagen tripeptide prepared by the method has good cell cohesiveness and high protein content. The specially-made collagen tripeptide has the effect of more effectively regulating intestinal microecology and the effect of regulating blood sugar together with other components;

6. the cake raw materials are led into a discharging groove, a first air cylinder is opened, a first piston drives a pressing plate to move downwards, the pressing plate extrudes the cake raw materials in the discharging groove, so that the cake raw materials in the discharging groove are led onto a pushing plate in a plurality of groups of die holes through a plurality of groups of material guide holes, when all the cake raw materials in the discharging groove are led into the plurality of groups of die holes, the first air cylinder is reversely opened, the first piston drives the pressing plate to move upwards to an initial position, then the discharging groove slides to the right side in two groups of vertical plates, then the first air cylinder is opened, the first piston drives the pressing plate to move downwards, when the bottom end of the pressing plate is contacted with the top end of the die, the first air cylinder is closed, then the second air cylinder is opened, the second piston drives a connecting plate to move upwards, a plurality of groups of push rods are contacted with the plurality of groups of push plates, and the plurality of groups of push rods drive the plurality of groups of push plates to move upwards, the first slider of multiunit then slides in the first spout of multiunit, the multiunit push pedal then carries out extrusion to the downthehole cake raw materials of multiunit mould, after the downthehole cake extrusion of multiunit mould, reverse first cylinder of opening, first piston then drives clamp plate upward movement to initial position, later open the second cylinder, the second piston then drives the whole upward movement of connecting plate, the multiunit ejector pin then drives multiunit push pedal upward movement, the cake upward movement after the downthehole shaping of multiunit mould to the mould outside is then promoted to the multiunit push pedal, then the manual work is taken off the cake in the multiunit push pedal, through setting up this equipment, can be automatic ejecting to the downthehole fashioned cake of multiunit mould in the mould, can make the better cake of taste, and can not lead to the cake damage after the shaping, save a large amount of manual works.

Drawings

FIG. 1 is a schematic structural view of the present invention;

FIG. 2 is a schematic left side view of the structure of FIG. 1;

FIG. 3 is an enlarged schematic view of A in FIG. 2;

FIG. 4 is an enlarged schematic view of B of FIG. 1;

in the drawings, the reference numbers: 1. a support leg; 2. a base plate; 3. a vertical plate; 4. a top plate; 5. a first cylinder; 6. a first piston; 7. pressing a plate; 8. a discharging groove; 9. a material guide hole; 10. a mold; 11. a die hole; 12. pushing the plate; 13. a first slider; 14. a first chute; 15. a top rod; 16. a connecting plate; 17. a second piston; 18. a second cylinder; 19. a second chute; 20. a second slider; 21. a stop lever; 22. a limiting block; 23. a pull rod; 24. pulling the handle; 25. a spring; 26. a finger groove; 27. a guide bar; 28. reinforcing ribs; 29. a sliding handle; 30. and (5) a foot pad.

Detailed Description

Formula 1:

the low-sugar cake for diabetics comprises the following components in parts by weight: 40 parts of wheat flour, 15 parts of vegetable oil, 1 part of silybum marianum seed oil, 20 parts of oat flour, 3 parts of tartary buckwheat flour, 4 parts of yam flour, 12 parts of kudzu root powder, 1 part of konjac flour, 1 part of oat glucan, 2 parts of corn oligopeptide powder, 1 part of collagen tripeptide, 2 parts of medlar powder, 3 parts of gluten powder, 7 parts of walnut mushroom extract, 10 parts of low-sugar non-dairy milk and 15 parts of low-sugar compound sweetener;

the low-sugar non-dairy milk formula comprises, by weight, 10 parts of maltodextrin, 5 parts of whole milk powder, 5 parts of concentrated fish protein, 8 parts of vegetable oil, 1 part of sodium caseinate, 3 parts of sodium stearoyl lactylate, 3 parts of disodium hydrogen phosphate, 8 parts of glyceryl monostearate, 1 part of guar gum, 0.5 part of xanthan gum, 1 part of concentrated fruit and vegetable juice and 4 parts of edible spice;

the formula components of the low-sugar compound sweetener comprise, by weight, 8 parts of neohesperidin dihydrochalcone, 4 parts of tripotassium glycyrrhizinate, 1 part of alpha-D-xylose, 1.5 parts of starch sodium phosphate, 1.5 parts of malic acid, 30 parts of sorbitol, 8 parts of xylitol, 3 parts of maltitol, 2 parts of sodium dihydrogen phosphate, 1.6 parts of glycerol monostearate, 0.6 part of aspartame and 4 parts of xanthan gum.

And (2) formula:

the low-sugar cake for diabetics comprises the following components in parts by weight: 60 parts of wheat flour, 25 parts of vegetable oil, 4 parts of silybum marianum seed oil, 25 parts of oat flour, 7 parts of tartary buckwheat flour, 8 parts of yam flour, 15 parts of kudzu root powder, 10 parts of konjac flour, 5 parts of oat glucan, 6 parts of corn oligopeptide powder, 5 parts of collagen tripeptide, 6 parts of medlar powder, 8 parts of gluten powder, 10 parts of walnut mushroom extract, 13 parts of low-sugar non-dairy milk and 8 parts of low-sugar compound sweetener;

the low-sugar non-dairy milk formula comprises, by weight, 25 parts of maltodextrin, 20 parts of whole milk powder, 9 parts of concentrated fish protein, 12 parts of vegetable oil, 4 parts of sodium caseinate, 7 parts of sodium stearyl lactate, 5 parts of disodium hydrogen phosphate, 12 parts of glyceryl monostearate, 4 parts of guar gum, 2 parts of xanthan gum, 4 parts of concentrated fruit and vegetable juice and 1 part of edible spice;

the formula components of the low-sugar compound sweetener comprise, by weight, 10 parts of neohesperidin dihydrochalcone, 7 parts of tripotassium glycyrrhizinate, 5 parts of alpha-D-xylose, 3.5 parts of starch sodium phosphate, 4 parts of malic acid, 60 parts of sorbitol, 50 parts of xylitol, 10 parts of maltitol, 5 parts of sodium dihydrogen phosphate, 1.8 parts of glycerol monostearate, 0.9 part of aspartame and 2 parts of xanthan gum.

And (3) formula:

the low-sugar cake for diabetics comprises the following components in parts by weight: 50 parts of wheat flour, 20 parts of vegetable oil, 3 parts of silybum marianum seed oil, 22 parts of oat flour, 4 parts of tartary buckwheat flour, 5 parts of yam flour, 14 parts of kudzu root powder, 5 parts of konjac flour, 3 parts of oat glucan, 4 parts of corn oligopeptide powder, 3 parts of collagen tripeptide, 4 parts of medlar powder, 4 parts of gluten powder, 9 parts of walnut mushroom extract, 11 parts of low-sugar non-dairy milk and 11 parts of low-sugar compound sweetener;

the low-sugar non-dairy milk formula comprises 18 parts of maltodextrin, 15 parts of whole milk powder, 7 parts of concentrated fish protein, 10 parts of vegetable oil, 3 parts of sodium caseinate, 5 parts of sodium stearyl lactate, 4 parts of disodium hydrogen phosphate, 9 parts of glyceryl monostearate, 3 parts of guar gum, 1 part of xanthan gum, 3 parts of concentrated fruit and vegetable juice and 2 parts of edible spice in parts by weight;

the formula components of the low-sugar compound sweetener comprise, by weight, 9 parts of neohesperidin dihydrochalcone, 5 parts of tripotassium glycyrrhizinate, 4 parts of alpha-D-xylose, 2.5 parts of starch sodium phosphate, 3 parts of malic acid, 40 parts of sorbitol, 30 parts of xylitol, 7 parts of maltitol, 3 parts of sodium dihydrogen phosphate, 1.7 parts of glycerol monostearate, 0.8 part of aspartame and 3 parts of xanthan gum.

Example 1

A. preparing materials: preparing the materials according to the weight part of the formula 1;

B. primary material mixing: adding clear water into the low-sugar compound sweetener according to the parts by weight, heating and stirring until the clear water is completely melted into a solution, then adding wheat flour, vegetable oil, silybum marianum seed oil, oat flour, tartary buckwheat flour, yam flour and kudzu root flour according to the weight ratio, and uniformly stirring to obtain a first blank;

C. and (3) secondary material mixing: adding konjac flour, oat glucan, corn oligopeptide powder, collagen tripeptide, medlar powder, wheat gluten, walnut mushroom extract and low-sugar non-dairy milk into the first blank, and uniformly stirring to obtain a second blank;

E. baking: c, flatly spreading the cakes obtained in the step C, and baking in an oven at the baking temperature of 170 ℃ for 10 min;

F. and (6) packaging.

Example 2

A. preparing materials: preparing the materials according to the weight part of the formula 2;

E. baking: c, flatly spreading the cakes obtained in the step C, and baking in an oven at the baking temperature of 190 ℃ for 15 min;

F. and (6) packaging.

Example 3

A. preparing materials: preparing the materials according to the parts of the formula 3;

E. baking: c, flatly spreading the cakes obtained in the step C, and baking in an oven at the baking temperature of 180 ℃ for 13 min;

F. and (6) packaging.

Example 4

The same as example 1, except that the preparation method of the corn oligopeptide powder comprises the following process steps:

1) mixing and pulping the corn protein powder and water according to the proportion of 1:10, and stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material; the lipase is amylase or glucoamylase;

2) mixing the first filter material and water according to the proportion of 1:10, stirring and mixing uniformly; adding a lipase removal enzyme; heating to 40 deg.C, and stirring in heat-insulating water bath for 15min to obtain feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 70 ℃, stirring in a heat preservation water bath for 10min, and performing centrifugal separation treatment to keep the second filter material;

3) mixing the second filter material and water in a ratio of 1:7, and stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;

the enzymolysis conditions of the alkaline protease are that the concentration of a substrate is 5 percent, the dosage of the enzyme is 1 percent, the temperature is 40 ℃, the pH value is 9, and the enzymolysis time is 0.1 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; adding neutral protease for enzymolysis under the conditions of substrate concentration of 5%, enzyme dosage of 0.5%, temperature of 40 deg.C, pH of 8, and enzymolysis time of 3 h.

6) concentrating the third clear solution, and spray drying to obtain powder.

Example 5

The same as example 2, except that the preparation method of the corn oligopeptide powder comprises the following process steps:

1) mixing and pulping the corn protein powder and water according to the proportion of 1:20, and stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material; the lipase is amylase or glucoamylase;

2) mixing the first filter material and water according to the proportion of 1:20, stirring and mixing uniformly; adding a lipase removal enzyme; heating to 45 deg.C, and stirring in heat-insulating water bath for 20min to obtain feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 80 ℃, stirring in a heat preservation water bath for 15min, and performing centrifugal separation treatment to keep the second filter material;

3) mixing the second filter material with water in a ratio of 1:10, mixing and size mixing, and stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;

the enzymolysis conditions of the alkaline protease are that the concentration of a substrate is 8 percent, the dosage of the enzyme is 2 percent, the temperature is 50 ℃, the pH value is 10, and the enzymolysis time is 0.5 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; adding neutral protease for enzymolysis under the conditions of substrate concentration of 8%, enzyme dosage of 2%, temperature of 50 deg.C, pH of 9, and enzymolysis time of 5 h;

6) concentrating the third clear solution, and spray drying to obtain powder.

Example 6

The difference from example 3 is that the preparation method of corn oligopeptide powder comprises the following steps:

1) mixing and pulping the corn protein powder and water according to the proportion of 1:15, and stirring and mixing uniformly; adding a decolorized solution for multiple centrifugal separation treatments to obtain a first filtrate and a first filter material; the lipase is amylase or glucoamylase;

2) mixing the first filter material and water according to the proportion of 1:18, stirring and mixing uniformly; adding a lipase removal enzyme; heating to 42 deg.C, and stirring in heat-insulating water bath for 17min to obtain feed liquid; the feed liquid is subjected to centrifugal separation treatment to obtain a second filtrate and a second filter material, and the second filter material is reserved; diluting the second filter material with water, heating to 75 ℃, stirring in a heat preservation water bath for 13min, and performing centrifugal separation treatment to keep the second filter material;

3) mixing the second filter material with water in a ratio of 1: 8, mixing and size mixing, and stirring and mixing uniformly; firstly, carrying out enzymolysis by using alkaline protease; adding neutral protease for enzymolysis; then inactivating enzyme at high temperature; centrifugally separating the enzymatic hydrolysate after high-temperature enzyme deactivation, and reserving clear liquid to obtain first clear liquid;

the enzymolysis conditions of the alkaline protease are that the concentration of a substrate is 7 percent, the dosage of the enzyme is 1.2 percent, the temperature is 45 ℃, the pH value is 9.5, and the enzymolysis time is 0.3 h; inactivating enzyme at high temperature; centrifuging the enzymolysis liquid, and reserving clear liquid; adding neutral protease for enzymolysis under the conditions of substrate concentration of 6%, enzyme dosage of 1.5%, temperature of 45 deg.C, pH of 8.5, and enzymolysis time of 4 h;

6) concentrating the third clear solution, and spray drying to obtain powder.

Example 7

The same as example 4, except that the preparation process for the collagen tripeptide includes the following steps:

s1, cleaning the fish skin, controlling water, adding water 2 times the mass of the fish skin, adding phosphate 0.1% of the mass of the fish skin, uniformly stirring and soaking for 1 day, fully cleaning the soaked fish skin with sodium chloride saline until the pH value reaches about 7.0, and controlling the water for later use;

s2, boiling the standby fish skin for denaturation, wherein the denaturation is carried out by adding 3 times of distilled water according to the mass of the standby fish skin and boiling for denaturation for 10 minutes at 100 ℃;

s3, cooling the denatured hydrolysate to 25 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;

s4, keeping the temperature of the filtered substance at 70 ℃, firstly adding bromelain accounting for 1.5 percent of the mass of the fish skin raw material for enzymolysis for 1 hour, then adding papain accounting for 0.5 percent of the mass of the fish skin raw material for enzymolysis for 0.5 hour, and then adding compound protease accounting for 1.5 percent of the mass of the fish skin raw material for enzymolysis for 1 hour;

s5, inactivating the hydrolysate obtained by enzymolysis for 5 minutes at the temperature of more than 98 ℃;

s6, cooling the inactivated hydrolysate to 55 ℃, and filtering;

Example 8

The same as example 5, except that the preparation process for the collagen tripeptide includes the following steps:

s1, cleaning the fish skin, controlling water, adding water with the mass 5 times of that of the fish skin, adding phosphate with the mass 0.4% of that of the fish skin, uniformly stirring and soaking for 2 days, fully cleaning the soaked fish skin by sodium chloride saline water until the pH value reaches about 7.0, and controlling the water for later use;

s2, boiling the standby fish skin for denaturation, wherein the denaturation is carried out by adding 5 times of distilled water according to the mass of the standby fish skin and boiling for denaturation for 15 minutes at 100 ℃;

s3, cooling the denatured hydrolysate to 35 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;

s4, keeping the temperature of the filtered substance at 80 ℃, firstly adding bromelain accounting for 2.5 percent of the mass of the fish skin raw material for enzymolysis for 2 hours, then adding papain accounting for 1.5 percent of the mass of the fish skin raw material for enzymolysis for 1 hour, and then adding compound protease accounting for 2.5 percent of the mass of the fish skin raw material for enzymolysis for 3 hours;

s5, inactivating the hydrolysate obtained by enzymolysis at a temperature of more than 98 ℃ for 10 minutes;

s6, cooling the inactivated hydrolysate to 65 ℃, and filtering;

Example 9

The same as example 6, except that the process for preparing the collagen tripeptide includes the following steps:

s1, cleaning the fish skin, controlling water, adding water 4 times the mass of the fish skin, adding phosphate 0.3% of the mass of the fish skin, uniformly stirring and soaking for 1.5 days, fully cleaning the soaked fish skin by sodium chloride saline until the pH value reaches about 7.0, and controlling the water for later use;

s2, boiling the standby fish skin for denaturation, wherein the denaturation is carried out by adding 4 times of distilled water according to the mass of the standby fish skin and boiling for denaturation for 13 minutes at 100 ℃;

s3, cooling the denatured hydrolysate to 30 ℃, filtering out residues and grease, and adding distilled water to supplement water evaporated during denaturation;

s4, keeping the temperature of the filtered substance at 75 ℃, firstly adding bromelain accounting for 2% of the mass of the fish skin raw material for enzymolysis for 1.5 hours, then adding papain accounting for 1% of the mass of the fish skin raw material for enzymolysis for 0.8 hours, and then adding compound protease accounting for 2% of the mass of the fish skin raw material for enzymolysis for 2 hours;

s5, inactivating the hydrolysate obtained by enzymolysis for 8 minutes at the temperature of more than 98 ℃;

s6, cooling the inactivated hydrolysate to 60 ℃, and filtering;

Example 10

The same as example 7, except that the step D preparation forming process used a specific low sugar cake forming apparatus of the present invention; as shown in fig. 1 to 4, the low-sugar cake forming equipment of the invention comprises four groups of supporting legs 1, a bottom plate 2, two groups of vertical plates 3, a top plate 4, a first air cylinder 5, a first piston 6, a pressing plate 7, a discharging groove 8, a mold 10, a plurality of groups of pushing plates 12, a plurality of groups of ejector rods 15, a connecting plate 16, a second piston 17, a second air cylinder 18 and a mounting device, wherein the top ends of the four groups of supporting legs 1 are connected with the bottom end of the bottom plate 2, the bottom ends of the two groups of vertical plates 3 are respectively connected with the front side and the rear side of the top end of the bottom plate 2, the bottom end of the top plate 4 is connected with the top ends of the two groups of vertical plates 3, the first air cylinder 5 is arranged at the left part of the top plate 4, the top end of the first piston 6 is connected with the output end of the first air cylinder 5, the pressing plate 7 is arranged at the bottom end of the first piston 6, the discharging groove 8 is slidably connected with the inner sides of the two groups of the vertical plates 3, the bottom end of the discharging groove 8 is communicated with a plurality of guide holes 9, the mold 10 is arranged on the two groups of vertical plates 3 through the mounting device, the interior of the die 10 is communicated with a plurality of groups of die holes 11, the plurality of groups of die holes 11 correspond to the plurality of groups of material guide holes 9, a plurality of groups of push plates 12 are positioned in the plurality of groups of die holes 11, the left end and the right end of each group of push plates 12 are provided with first sliding blocks 13, the left end and the right end of each group of die holes 11 are provided with first sliding grooves 14, the first sliding blocks 13 slide in the first sliding grooves 14, the top ends of a plurality of groups of ejector rods 15 are contacted with the bottom ends of the plurality of groups of push plates 12, the bottom ends of a plurality of groups of ejector rods 15 are connected with the top end of a connecting plate 16, the bottom end of the connecting plate 16 is connected with the top end of a second piston 17, the bottom end of the second piston 17 is connected with the output end of a second cylinder 18, and the second cylinder 18 is installed at the left part of the bottom plate 2; the cake raw materials are guided into a discharging groove 8, then a first cylinder 5 is opened, a first piston 6 drives a pressing plate 7 to move downwards, the pressing plate 7 extrudes the cake raw materials in the discharging groove 8, so that the cake raw materials in the discharging groove 8 are guided into a push plate 12 in a plurality of groups of die holes 11 through a plurality of groups of material guiding holes 9, when the cake raw materials in the discharging groove 8 are all guided into the plurality of groups of die holes 11, the first cylinder 5 is reversely opened, the first piston 6 drives the pressing plate 7 to move upwards to an initial position, then the discharging groove 8 slides to the right side in two groups of vertical plates 3, then the first cylinder 5 is opened, the first piston 6 drives the pressing plate 7 to move downwards, when the bottom end of the pressing plate 7 is contacted with the top end of the die 10, the first cylinder 5 is closed, then a second cylinder 18 is opened, the second piston 17 drives a connecting plate 16 to move upwards, a plurality of groups of push plates 15 are contacted with the plurality of groups of push plates 12, and the multiple groups of ejector rods 15 drive the multiple groups of push plates 12 to move upwards, the multiple groups of first slide blocks 13 slide in the multiple groups of first slide grooves 14, the multiple groups of push plates 12 extrude and form the cake raw materials in the multiple groups of die holes 11, after the cakes in the multiple groups of mould holes 11 are extruded and formed, the first cylinder 5 is reversely opened, the first piston 6 drives the pressing plate 7 to move upwards to the initial position, then the second cylinder 18 is opened, the second piston 17 drives the connecting plate 16 to move upwards integrally, the multiple groups of ejector rods 15 drive the multiple groups of push plates 12 to move upwards, the multiple groups of push plates 12 push the cakes formed in the multiple groups of mould holes 11 to move upwards to the outer side of the mould 10, then the cake on the multiunit push pedal 12 is taken off by the manual work, through setting up this equipment, can be automatic ejecting to the fashioned cake in multiunit mould hole 11 in the mould 10, the operation is simpler, saves a large amount of manual works, can not lead to the cake after the shaping to damage moreover.

The invention relates to low-sugar cake forming equipment, which comprises a mounting device, a plurality of groups of second sliding blocks 20, stop levers 21, pull rods 22, pull rods 23, pulling handles 24 and springs 25, wherein the left sides of the inner ends of two groups of vertical plates 3 are respectively provided with a second sliding groove 19, the two groups of second sliding blocks 20 are respectively arranged at the front end and the rear end of a mold 10, the two groups of second sliding blocks 20 slide in the two groups of second sliding grooves 19, the stop levers 21 are arranged in the middle parts of the inner ends of the two groups of vertical plates 3, the stop levers 21 correspond to the positions of the mold 10, the rear end of the left part of the rear side second sliding groove 19 is communicated with a sliding groove, the pull rods 22 are positioned in the sliding grooves, the front ends of the pull rods 23 penetrate through the rear side vertical plates 3 to be connected with the rear ends of the pull rods 22, the pull rods 23 can be connected with the rear side vertical plates 3 in a sliding manner, the pulling handles 24 are positioned outside the pull rods 23, the front ends of the pulling handles 24 are connected with the rear side vertical plates 3, and the rear ends of the pulling handles 24 are connected with the front ends of the springs 25; pulling spring 25, pull rod 23 then drives pull rod 22 rearward movement to the sliding tray in, pulling handle 24 then takes place elastic deformation, slide two sets of second sliders 20 in two sets of second spout 19, when mould 10 right-hand member and pin 21 contact, then explain that multiunit mould hole 11 in the mould 10 corresponds with multiunit guide hole 9 position of the 8 bottoms of blowing groove, then loosen spring 25, pulling handle 24 then kick-backs and drives pull rod 23 and move forward, pull rod 23 then drives pull rod 22 and moves forward, pull rod 22 then carries on spacingly to mould 10, be convenient for install and dismantle mould 10 is whole, and convenience is improved.

According to the low-sugar cake forming equipment, the spring 25 is provided with the finger groove 26; by providing finger slots 26, the spring 25 is facilitated to be operated, which improves comfort.

The low-sugar cake forming equipment further comprises four groups of guide rods 27, wherein the four groups of guide rods 27 are respectively arranged on the left side and the right side of the top end of the pressure plate 7 and the bottom end of the connecting plate 16, and the four groups of guide rods 27 are respectively connected with the bottom plate 2 and the top plate 4 in a sliding manner; the guide rods 27 are provided to guide the platen 7 and the connecting plate 16, thereby improving the stability thereof.

The low-sugar cake forming equipment further comprises four groups of reinforcing ribs 28, wherein the four groups of reinforcing ribs 28 are respectively arranged at the front end, the left end, the rear end and the right end of the first air cylinder 5, and the bottom ends of the four groups of reinforcing ribs 28 are connected with the top end of the top plate 4; the reinforcing ribs 28 are provided to support and reinforce the first cylinder 5.

The low-sugar cake forming equipment further comprises a sliding handle 29, wherein the sliding handle 29 is arranged at the right end of the material discharging groove 8; by providing a sliding handle 29, it is convenient to move the chute 8.

The low-sugar cake forming equipment further comprises four groups of foot pads 30, wherein the four groups of foot pads 30 are respectively arranged at the bottom ends of the four groups of supporting legs 1; by providing the foot pad 30, the contact area of the leg 1 with the ground can be increased, thereby improving the stability of the leg 1.

According to the low-sugar cake forming equipment, the sliding handle 29 is provided with the anti-slip pad; the friction force of the sliding handle 29 can be increased, and the anti-skidding function is achieved.

The invention relates to low-sugar cake forming equipment, which is characterized in that during operation, cake raw materials are firstly led into a discharging groove 8, then a first air cylinder 5 is opened, a first piston 6 drives a pressing plate 7 to move downwards, the pressing plate 7 extrudes the cake raw materials in the discharging groove 8, so that the cake raw materials in the discharging groove 8 are led onto a push plate 12 in a plurality of groups of mould holes 11 through a plurality of groups of material guide holes 9, after the cake raw materials in the discharging groove 8 are all led into the plurality of groups of mould holes 11, the first air cylinder 5 is opened reversely, the first piston 6 drives the pressing plate 7 to move upwards to an initial position, then the discharging groove 8 slides to the right side in two groups of vertical plates 3, then the first air cylinder 5 is opened, the first air cylinder 6 drives the pressing plate 7 to move downwards, when the bottom end of the pressing plate 7 is contacted with the top end of a mould 10, the first air cylinder 5 is closed, then a second air cylinder 18 is opened, and a second piston 17 drives a connecting plate 16 to move upwards, the multiunit ejector pin 15 then contacts with multiunit push pedal 12, and multiunit ejector pin 15 drives multiunit push pedal 12 upward movement, multiunit first slider 13 then slides in multiunit first spout 14, multiunit push pedal 12 then carries out extrusion to the cake raw materials in the multiunit mould hole 11, after the cake extrusion in the multiunit mould hole 11, first cylinder 5 is opened in the reverse direction, first piston 6 then drives clamp plate 7 upward movement to initial position, later open second cylinder 18, second piston 17 then drives the whole upward movement of connecting plate 16, multiunit ejector pin 15 then drives multiunit push pedal 12 upward movement, multiunit push pedal 12 then promotes the cake after the shaping in multiunit mould hole 11 upward movement to the mould 10 outside, then the manual work take off the cake on the multiunit push pedal 12 can.

According to the low-sugar cake forming equipment, the installation mode, the connection mode or the arrangement mode are common mechanical modes, and the equipment can be implemented as long as the beneficial effects of the equipment can be achieved; the first air cylinder 5 and the second air cylinder 18 of the low-sugar cake forming equipment are purchased from the market, and the technical personnel in the industry only need to install and operate according to the attached operating instructions.

Example 11

The same as example 8, except that a specific low sugar pastry forming apparatus of the same example 10 was used in the step D preparation forming process.

Example 12

The same as example 9, except that a specific low sugar pastry forming apparatus of the same example 10 was used in the step D preparation forming process.

Comparative example 1

The difference is that 70 parts of wheat flour, 10 parts of vegetable oil, 6 parts of silybum marianum seed oil, 15 parts of oat flour, 6 parts of oat glucan, 1 part of corn oligopeptide powder, 0.5 part of collagen tripeptide, 2 parts of gluten powder, 7-10 parts of walnut mushroom extract, 10-13 parts of low-sugar non-dairy milk and 8-15 parts of low-sugar compound sweetener are used in the low-sugar cake eaten by diabetics; the composition of the remaining ingredients was the same as in example 1.

Comparative example 2

The same as example 2, except that the low-sugar cake for diabetic patients did not contain silybum marianum seed oil, corn oligopeptide powder and collagen tripeptide.

Test section

First, measurement of glycemic index

1. Experimental sample

The low-sugar cakes prepared in examples 1 to 12 of the present invention and comparative examples 1 to 2; control food: a glucose solution;

2. subject selection

Selecting 150 healthy adults (the age is 18-60 years) and subjects with the Body Mass Index (BMI) within the normal range (18.5-24.0), equally dividing the healthy adults into 15 groups, wherein each group comprises 10 subjects, the ages of the subjects in each group are similar, and the male and female proportions are the same;

3. procedure of experiment

Measuring regular work and rest of the testee in the first three days, and eating normally; determining that the dinner avoids high dietary fiber and high sugar food the day before, and starting to fast 22: 00; the measurement day morning avoids strenuous exercise, and the test subject starts to test food after sitting still for 10min, and 1 fasting blood sample is collected at 5min intervals. Then, the meal was started, and each of group 1-group 12 consumed 50g of the diet cake of example 12 plus 250mL of purified water, each of group 13-group 14 consumed 50g of the diet cake of comparative example 1 and comparative example 2 plus 250mL of purified water, and each of group 15 consumed 250mL of diluted glucose solution (50g of glucose solution plus purified water diluted to 250 mL); the eating time is strictly controlled, all the test substances and water are eaten within 5-10 min, and blood samples are collected 15min, 30min, 45min, 60min, 90min and 120min after the meal from the first meal. The consistency and the accuracy of the blood sampling time point are ensured.

The results are shown in tables 1 and 2:

TABLE 1 mean blood glucose Change level in Sugaroo cake of examples 1-12 and comparative examples 1-2 and glucose solution 2h for each group of subjects

Experiments show that the subjects have small variation of blood sugar level after eating the low-sugar cakes prepared in examples 1 to 12 of the present invention;

TABLE 2 average glycemic index test results for each group of subjects consuming the diet cakes of examples 1-12 and glucose solutions

Criteria for grading according to glycemic index (GI value) of food:

GI less than or equal to 55, is a low GI food;

GI 55< GI < 70, is a medium GI food;

GI > 70, high GI food.

As can be seen from the data in tables 1 and 2 and the criteria for determining the glycemic index of food, the reduced-sugar cakes prepared in examples 1-12 of the present invention are very suitable for diabetic patients.

As can be seen from the comparison of the test data of the examples, the low-sugar pastries for diabetic patients of examples 1-12 of the present invention had better effects than the comparative examples 1-2; the low-sugar cakes for diabetic patients of examples 4 to 6 had better effects than those of examples 1 to 3, and the low-sugar cakes for diabetic patients of examples 7 to 9 had better effects than those of examples 4 to 6; the low-sugar pastries for diabetic patients of examples 10 to 12 had better effects than those of examples 7 to 9.

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims

1. The low-sugar cake for diabetics is characterized by comprising the following components in parts by weight: 40-60 parts of wheat flour, 15-25 parts of vegetable oil, 1-4 parts of silybum marianum seed oil, 20-25 parts of oat flour, 3-7 parts of tartary buckwheat flour, 4-8 parts of yam flour, 12-15 parts of kudzu root powder, 1-10 parts of konjac flour, 1-5 parts of oat glucan, 2-6 parts of corn oligopeptide powder, 1-5 parts of collagen tripeptide, 2-6 parts of medlar powder, 3-8 parts of gluten powder, 7-10 parts of walnut mushroom extract, 10-13 parts of low-sugar vegetable fat milk and 8-15 parts of low-sugar compound sweetener.

2. The low-sugar pastry for diabetic patients to eat according to claim 1, characterized in that: the low-sugar non-dairy milk formula comprises, by weight, 10-25 parts of maltodextrin, 5-20 parts of whole milk powder, 5-9 parts of concentrated fish protein, 8-12 parts of vegetable oil, 1-4 parts of sodium caseinate, 3-7 parts of sodium stearoyl lactate, 3-5 parts of disodium hydrogen phosphate, 8-12 parts of glyceryl monostearate, 1-4 parts of guar gum, 0.5-2 parts of xanthan gum, 1-4 parts of concentrated fruit and vegetable juice and 1-4 parts of edible spice.

3. The low-sugar pastry for diabetic patients to eat according to claim 2, characterized in that: the formula of the low-sugar compound sweetener comprises, by weight, 8-10 parts of neohesperidin dihydrochalcone, 4-7 parts of tripotassium glycyrrhizinate, 1-5 parts of alpha-D-xylose, 1.5-3.5 parts of starch sodium phosphate, 1.5-4 parts of malic acid, 30-60 parts of sorbitol, 8-50 parts of xylitol, 3-10 parts of maltitol, 2-5 parts of sodium dihydrogen phosphate, 1.6-1.8 parts of glycerol monostearate, 0.6-0.9 part of aspartame and 2-4 parts of xanthan gum.

4. The method for the preparation of a low sugar pastry for consumption by diabetic patients according to any of the claims 1 to 3, characterized in that it comprises the following steps in sequence:

A. preparing materials: preparing materials according to parts by weight;

D. preparing and forming: putting the second blank into a mould, compacting and cutting to form the shape of various cakes;

F. and (6) packaging.

5. The method of making a low-sugar confectionery product for diabetic patients according to claim 4 wherein the second dough of step C is prepared by adding a neutral protease; the neutral protease enzymolysis conditions are that the concentration of a substrate is 5-8%, the dosage of enzyme is 1-2%, the temperature is 40-50 ℃, the pH value is 9-10, and the enzymolysis time is 0.1-0.5 h.

6. The method for preparing a low sugar confectionery for diabetic patients according to claim 5, wherein the corn oligopeptide powder is prepared by the process comprising the steps of:

6) concentrating the third clear solution, and spray drying to obtain powder.

7. The method of making a low-sugar confectionery for diabetic patients according to claim 6 wherein the lipase is an amylase or glucoamylase.

8. The method for preparing a low-sugar confectionery for diabetic patients according to claim 7, wherein the process for preparing the collagen tripeptide comprises the steps of:

s6, cooling the inactivated hydrolysate to 55-65 ℃, and filtering;

9. The method for preparing low sugar cakes for diabetics according to any one of claims 4 to 8, wherein the step D is a low sugar cake forming device used in the preparation forming process, and comprises four groups of legs (1), a bottom plate (2), two groups of vertical plates (3), a top plate (4), a first air cylinder (5), a first piston (6), a pressing plate (7), a feeding trough (8), a mold (10), a plurality of groups of pushing plates (12), a plurality of groups of ejector rods (15), a connecting plate (16), a second piston (17), a second air cylinder (18) and a mounting device, wherein the top ends of the four groups of legs (1) are connected with the bottom end of the bottom plate (2), the bottom ends of the two groups of vertical plates (3) are respectively connected with the front side and the rear side of the top end of the bottom plate (2), the bottom ends of the top plate (4) are connected with the top ends of the two groups of vertical plates (3), the first air cylinder (5) is mounted at the left part of the top plate (4), the top end of a first piston (6) is connected with the output end of a first cylinder (5), a pressing plate (7) is installed at the bottom end of the first piston (6), a discharging groove (8) is connected with the inner sides of two groups of vertical plates (3) in a sliding manner, the bottom end of the discharging groove (8) is communicated with and provided with a plurality of groups of material guide holes (9), a mold (10) is installed on the two groups of vertical plates (3) through an installation device, a plurality of groups of mold holes (11) are communicated inside the mold (10), the plurality of groups of mold holes (11) correspond to the plurality of groups of material guide holes (9), a plurality of groups of push plates (12) are positioned inside the plurality of groups of mold holes (11), the left end and the right end of each group of push plate (12) are respectively provided with a first sliding block (13), the left end and the right end of each group of mold hole (11) are respectively provided with a first sliding groove (14), the first sliding block (13) slides in the first sliding groove (14), the top ends of a plurality of groups of push rods (15) are contacted with the bottom ends of the plurality of groups of push plates (12), the bottom ends of the multiple groups of ejector rods (15) are connected with the top end of the connecting plate (16), the bottom end of the connecting plate (16) is connected with the top end of the second piston (17), the bottom end of the second piston (17) is connected with the output end of the second air cylinder (18), and the second air cylinder (18) is installed at the left part of the bottom plate (2).

10. The preparation method of the low-sugar pastry for the diabetics to eat according to the claim 9, wherein the mounting device comprises two groups of second sliding blocks (20), a stop lever (21), a pull rod (22), a pull rod (23), a pulling handle (24) and a spring (25), the left sides of the inner ends of the two groups of vertical plates (3) are respectively provided with a second sliding groove (19), the two groups of second sliding blocks (20) are respectively arranged at the front end and the rear end of the die (10), the two groups of second sliding blocks (20) slide in the two groups of second sliding grooves (19), the stop lever (21) is arranged in the middle of the inner ends of the two groups of vertical plates (3), the stop lever (21) corresponds to the die (10), the rear end of the left part of the rear side second sliding groove (19) is communicated with a sliding groove, the pull rod (22) is positioned in the sliding groove, the front end of the pull rod (23) penetrates through the rear side vertical plate (3) to be connected with the rear end of the pull rod (22), and the pull rod (23) can be connected with the rear side vertical plate (3) in a sliding way, the pulling handle (24) is positioned on the outer side of the pull rod (23), the front end of the pulling handle (24) is connected with the rear side vertical plate (3), and the rear end of the pulling handle (24) is connected with the front end of the spring (25).