CN102090440B - Sucrose-free pastry for diabetics and preparation method thereof - Google Patents
Sucrose-free pastry for diabetics and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a food, in particular relating to a pastry and a preparation method thereof. The pastry comprises the following components in parts by weight: 100 parts of wheat flour, 10-60 parts of vegetable oil, 2-8 parts of sucrose-free whipped cream and 10-80 parts of sucrose-free sweet modifier, wherein the sucrose-free whipped cream comprises the following components in percentage by weight: 18-35% of maltodextrin, 10-40% of whole milk powder, 10-15% of vegetable oil, 3-6% of sodium caseinate, 5-10% of sodium stearoyl lactate, 3-10% of silicon dioxide, 8-12% of glycerin monostearate, 2-6% of guar gum and 3-10% of edible flavorant; and the sucrose-free sweet modifier comprises the following components in percentage by weight: 30-60% of sorbitol, 5-12% of maltodextrin, 8-50% of xylitol, 3-10% of maltitol, 2-5% of disodium hydrogen phosphate, 0.6-0.8% of sucrose fatty acid ester, 0.6-0.8% of glycerin monostearate, 1.5-3.5% of acesulfame potassium, 6-12% of sucralose, 0.05-0.08% of aspartame and 2.8-4.6% of xanthan gum. The pastry is favorable for the diabetics to use and has a good mouthfeel.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of cake and preparation method thereof.
Background technology
Along with the raising of health perception, national daily diet structure is also quietly changing, and nutrition concept such as low-sugar low-fat ecological organic are accepted by people gradually.Be defined as the sugarfree foods of " dieletic foodstuff " in the past, scope is also enlarging gradually.The consumer in continuous increase, can supply the sugar-free bakery of consumer choice less to sugar-free bakery demand at present, and pattern, kind are few, buys inconvenient.
Say that from the medical speciality angle sugarfree foods does not promptly have sucrose food.Sugar is medically claimed carbohydrate again, and it is the general name of monose, disaccharide and polysaccharide.Glucose, fructose are monose, and sucrose, lactose, maltose are disaccharide, and the rice that is eaten in our daily life, the starch in the face then are polysaccharide.Which kind of sugar no matter just can be absorbed by the body after only in enteron aisle, being decomposed, being converted into monose, gets into blood, delivers to the position of this utilization.Human body is the fastest to the infiltration rate of monose in all kinds of sugar, and sucrose takes second place, and starch then needs repeatedly decomposition just can be absorbed by the body, and speed is slower.Because sucrose has the high heat of 16.7KJ/g, the diabetes patient should avoid particularly sucrose of edible monose, disaccharide, and the back blood sugar that prevents to have meal increases sharply.
CN200710060321.0 discloses a kind of sugar-free white skin cake and preparation method thereof; It comprises water skin, the oily heart and filling material, wherein contains 20～100 parts of sugar-free modifying agents in the water skin, and its sugar-free modifying agent is become to be grouped into for three kinds by xylitol, sorbierite and maltitol; Yet compositions such as more yellow cream, short have been added in this cake; Wherein still contain some sucrose, and mouthfeel is not good, still remains to be improved.
Summary of the invention
One of the object of the invention provides a kind of no sucrose cake that is used for patients with diabetes mellitus.
Two of the object of the invention provides a kind of said preparation method who is used for the no sucrose cake of patients with diabetes mellitus.
First technical purpose of the present invention is achieved through following technical scheme: a kind of no sucrose cake that is used for patients with diabetes mellitus, and each raw material components and weight thereof consist of: 100 parts of wheat flours, 10～60 parts of vegetable oil, no sucrose are planted 2～8 parts of fat milk, 10～80 parts of no sucrose sweet taste modifying agents;
The component that said no sucrose is planted fat milk comprises maltodextrin 18～35wt%, whole-fat milk powder 10～40wt%, vegetable oil 10～15wt%, casein sodium 3～6wt%, stearoyl lactate 5～10wt%, silica 3～10wt%, glycerin monostearate 8～12wt%, guar gum 2～6wt% and flavorant 3～10wt%;
The component of said no sucrose sweet taste modifying agent comprises D-sorbite 30～60wt%, maltodextrin 5～12wt%, xylitol 8～50wt%, maltitol 3～10wt%, sodium hydrogen phosphate 2～5wt%, sucrose fatty ester 0.6～0.8wt%, glycerin monostearate 0.6～0.8wt%, acesulfame potassium 1.5～3.5wt%, Sucralose 6～12wt%, Aspartame 0.05～0.08wt% and xanthans 2.8～4.6wt%.
No sucrose cake of the present invention uses no sucrose sweet taste modifying agent place of sucrose; Use no sucrose to plant fat milk and replace the sugared milk powder that contains commonly used; Do not plant fat milk and have nothing to do and have sucrose sweet taste modifying agent and no sucrose at the metabolic pathway and the insulin of human body; Both solved the misery that the diabetes patient can not taste sweet taste, and can not cause the fluctuation of blood-glucose and insulin level again, and helped the diabetes patient and use; And it is good to be somebody's turn to do no sucrose cake mouthfeel.
Preferably; The vegetable oil that the present invention uses is a refining vegetable oil; Promptly crude oil is made with extra care, with the product oil that in the crude oil Impurity removal pernicious such as edible, storage is obtained meeting state quality standard GB15197-94 " refining of edible vegetable oil sanitary standard ".
A kind of preferred as technical scheme of the present invention, the set of dispense ratio that said sugar-free is planted fat milk is: maltodextrin 25～30wt%, whole-fat milk powder 20～30wt%, refining vegetable oil 12～13wt%, casein sodium 4～5wt%, stearoyl lactate 7～8wt%, silica 5～8wt%, glycerin monostearate 9～10wt%, guar gum 3～5wt% and flavorant 5～8wt%.
A kind of preferred as technical scheme of the present invention, the set of dispense ratio of said no sucrose sweet taste modifying agent is: D-sorbite 35～45wt%, maltodextrin 8～10wt%, xylitol 15～30wt%, maltitol 5～8wt%, sodium hydrogen phosphate 3～4wt%, sucrose fatty ester 0.65～0.75wt%, glycerin monostearate 0.65～0.75wt%, acesulfame potassium 2～3wt%, Sucralose 8～10wt%, Aspartame 0.06～0.07wt% and xanthans 3～4wt%.
A kind of preferred as technical scheme of the present invention, the said no sucrose cake that is used for patients with diabetes mellitus is bread, mung bean cake, moon cake or little refreshment.
Second technical purpose of the present invention is achieved through following technical scheme: a kind of preparation method who is used for the no sucrose cake of patients with diabetes mellitus may further comprise the steps successively:
A. prepare burden: prepare burden by weight, wherein 100 parts of wheat flours, 10～60 parts of vegetable oil, no sucrose are planted 2～8 parts of fat milk, 10～80 parts of no sucrose sweet taste modifying agents;
The component that said no sucrose is planted fat milk comprises maltodextrin 18～35wt%, whole-fat milk powder 10～40wt%, vegetable oil 10～15wt%, casein sodium 3～6wt%, stearoyl lactate 5～10wt%, silica 3～10wt%, glycerin monostearate 8～12wt%, guar gum 2～6wt% and flavorant 3～10wt%;
The component of said no sucrose sweet taste modifying agent comprises D-sorbite 30～60wt%, maltodextrin 5～12wt%, xylitol 8～50wt%, maltitol 3～10wt%, sodium hydrogen phosphate 2～5wt%, sucrose fatty ester 0.6～0.8wt%, glycerin monostearate 0.6～0.8wt%, acesulfame potassium 1.5～3.5wt%, Sucralose 6～12wt%, Aspartame 0.05～0.08wt% and xanthans 2.8～4.6wt%;
B. spice: in said no sucrose sweet taste modifying agent, add clear water, heated and stirred by weight adding wheat flour, vegetable oil and not having sucrose and plant fat milk, evenly stirs and obtains blank then to all being melted into solution;
C. preparation is shaped: the shape of said blank being put into the required various cakes of mould inner pressure real also cutting formation;
D. baking: step C gained cake shakeout put into baking oven and dehydrate, baking temperature 130-160 ℃, be dried to water content 1-5%;
F. pack.
Preferably, the sugar-free in the said steps A is planted the set of dispense ratio of fat milk and is: maltodextrin 25～30wt%, whole-fat milk powder 20～30wt%, vegetable oil 12～13wt%, casein sodium 4～5wt%, stearoyl lactate 7～8wt%, silica 5～8wt%, glycerin monostearate 9～10wt%, guar gum 3～5wt% and flavorant 5～8wt%.
Preferably, the set of dispense ratio of the no sucrose sweet taste modifying agent in the said steps A is: D-sorbite 35～45wt%, maltodextrin 8～10wt%, xylitol 15～30wt%, maltitol 5～8wt%, sodium hydrogen phosphate 3～4wt%, sucrose fatty ester 0.65～0.75wt%, glycerin monostearate 0.65～0.75wt%, acesulfame potassium 2～3wt%, Sucralose 8～10wt%, Aspartame 0.06～0.07wt% and xanthans 3～4wt%.
Preferably, said step D shakeouts step C gained cake to put into baking oven and dehydrate, and baking temperature 140-150 ℃, is dried to water content 2-3%.
In sum; The present invention has following beneficial effect: no sucrose cake of the present invention uses no sucrose sweet taste modifying agent place of sucrose; Use no sucrose to plant fat milk and replace commonly usedly containing sugared milk powder, do not plant fat milk with no sucrose and have nothing to do, both solved the misery that the diabetes patient can not taste sweet taste at the metabolic pathway and the insulin of human body and there is sucrose sweet taste modifying agent; Can not cause the fluctuation of blood-glucose and insulin level again, help the diabetes patient and use; And it is good to be somebody's turn to do no sucrose cake mouthfeel.
The specific embodiment
Embodiment one
Raw material (weight portion): 100 parts of wheat flours, 10 parts of vegetable oil, no sucrose are planted 2 parts of fat milk, 10 parts of no sucrose sweet taste modifying agents.
Wherein, the no sucrose component of planting fat milk comprises maltodextrin 35wt%, whole-fat milk powder 10wt%, vegetable oil 15wt%, casein sodium 3wt%, stearoyl lactate 10wt%, silica 3wt%, glycerin monostearate 12wt%, guar gum 2wt% and flavorant 10wt%;
The component of no sucrose sweet taste modifying agent comprises D-sorbite 30wt%, maltodextrin 5wt%, xylitol 48.45wt%, maltitol 3wt%, sodium hydrogen phosphate 2wt%, sucrose fatty ester 0.6wt%, glycerin monostearate 0.6wt%, acesulfame potassium 1.5wt%, Sucralose 6wt%, Aspartame 0.05wt% and xanthans 2.8wt%.
Preparation: in no sucrose sweet taste modifying agent, add clear water, heated and stirred by weight adding wheat flour, vegetable oil and not having sucrose and plant fat milk, evenly stirs and obtains blank then to all being melted into solution; The gained blank is put into the real and cutting formation bread of mould inner pressure; Shakeout then and put into baking oven and dehydrate, 130 ℃ of baking temperatures are dried to water content 5%; Pack at last.
Embodiment two
Raw material (weight portion): 100 parts of wheat flours, 60 parts of vegetable oil, no sucrose are planted 8 parts of fat milk, 80 parts of no sucrose sweet taste modifying agents.
Wherein, the no sucrose component of planting fat milk comprises maltodextrin 18wt%, whole-fat milk powder 30wt%, vegetable oil 10wt%, casein sodium 6wt%, stearoyl lactate 5wt%, silica 1 0wt%, glycerin monostearate 8wt%, guar gum 6wt% and flavorant 7wt%;
The component of no sucrose sweet taste modifying agent comprises D-sorbite 44.22wt%, maltodextrin 12wt%, xylitol 8wt%, maltitol 10wt%, sodium hydrogen phosphate 5wt%, sucrose fatty ester 0.8wt%, glycerin monostearate 0.8wt%, acesulfame potassium 3.5wt%, Sucralose 12wt%, Aspartame 0.08wt% and xanthans 4.6wt%.
Preparation: in no sucrose sweet taste modifying agent, add clear water, heated and stirred by weight adding wheat flour, vegetable oil and not having sucrose and plant fat milk, evenly stirs and obtains blank then to all being melted into solution; The gained blank is put into the real and little refreshment of cutting formation of mould inner pressure; Shakeout then and put into baking oven and dehydrate, 160 ℃ of baking temperatures are dried to water content 1%; Pack at last.
Embodiment three
Raw material (weight portion): 100 parts of wheat flours, 20 parts of vegetable oil, no sucrose are planted 3 parts of fat milk, 20 parts of no sucrose sweet taste modifying agents.
Wherein, sugar-free is planted the set of dispense ratio of fat milk and is: maltodextrin 25wt%, whole-fat milk powder 30wt%, vegetable oil 12wt%, casein sodium 4wt%, stearoyl lactate 7wt%, silica 5wt%, glycerin monostearate 9wt%, guar gum 3wt% and flavorant 5wt%;
The set of dispense ratio of no sucrose sweet taste modifying agent is: D-sorbite 38wt%, maltodextrin 8wt%, xylitol 17.64wt%, maltitol 5wt%, sodium hydrogen phosphate 3wt%, sucrose fatty ester 0.65wt%, glycerin monostearate 0.65wt%, acesulfame potassium 2wt%, Sucralose 8wt%, Aspartame 0.06wt% and xanthans 3wt%.
Preparation: in no sucrose sweet taste modifying agent, add clear water, heated and stirred by weight adding wheat flour, vegetable oil and not having sucrose and plant fat milk, evenly stirs and obtains blank then to all being melted into solution; The gained blank is put into the real and required cake shape of cutting formation of mould inner pressure; Shakeout then and put into baking oven and dehydrate, 140 ℃ of baking temperatures are dried to water content 3%; Pack at last.
Embodiment four
Raw material (weight portion): 100 parts of wheat flours, 50 parts of vegetable oil, no sucrose are planted 6 parts of fat milk, 70 parts of no sucrose sweet taste modifying agents.
Wherein, sugar-free is planted the set of dispense ratio of fat milk and is: maltodextrin 28wt%, whole-fat milk powder 20wt%, vegetable oil 13wt%, casein sodium 5wt%, stearoyl lactate 8wt%, silica 6wt%, glycerin monostearate 10wt%, guar gum 4wt% and flavorant 6wt%;
The set of dispense ratio of no sucrose sweet taste modifying agent is: D-sorbite 35wt%, maltodextrin 10wt%, xylitol 24.43wt%, maltitol 8wt%, sodium hydrogen phosphate 4wt%, sucrose fatty ester 0.75wt%, glycerin monostearate 0.75wt%, acesulfame potassium 3wt%, Sucralose 10wt%, Aspartame 0.07wt% and xanthans 4wt%.
Preparation: in no sucrose sweet taste modifying agent, add clear water, heated and stirred by weight adding wheat flour, vegetable oil and not having sucrose and plant fat milk, evenly stirs and obtains blank then to all being melted into solution; The gained blank is put into the real and required cake shape of cutting formation of mould inner pressure; Shakeout then and put into baking oven and dehydrate, 150 ℃ of baking temperatures are dried to water content 2%; Pack at last.
Embodiment five
Raw material (weight portion): 100 parts of wheat flours, 25 parts of vegetable oil, no sucrose are planted 5 parts of fat milk, 50 parts of no sucrose sweet taste modifying agents.
Wherein, sugar-free is planted the set of dispense ratio of fat milk and is: maltodextrin 20wt%, whole-fat milk powder 40wt%, vegetable oil 11wt%, casein sodium 4.5wt%, stearoyl lactate 5.5wt%, silica 4wt%, glycerin monostearate 8.5wt%, guar gum 2.5wt% and flavorant 4wt%;
The set of dispense ratio of no sucrose sweet taste modifying agent is: D-sorbite 44.54wt%, maltodextrin 9wt%, xylitol 30wt%, maltitol 6wt%, sodium hydrogen phosphate 3.5wt%, sucrose fatty ester 0.7wt%, glycerin monostearate 0.7wt%, acesulfame potassium 2.5wt%, Sucralose 9wt%, Aspartame 0.06wt% and xanthans 3.5wt%.
Preparation: in no sucrose sweet taste modifying agent, add clear water, heated and stirred by weight adding wheat flour, vegetable oil and not having sucrose and plant fat milk, evenly stirs and obtains blank then to all being melted into solution; The gained blank is put into the real and required cake shape of cutting formation of mould inner pressure; Shakeout then and put into baking oven and dehydrate, 145 ℃ of baking temperatures are dried to water content 2.5%; Pack at last.
The comparative example one
Buy common sugar-free cake from market.
The comparative example two
Batching and preparation method are with embodiment one.Different is that baking temperature is 180 ℃, is dried to water content 0.5%.
The sense evaluation of cake
By the back diabetic on an empty stomach that gets up 10 mornings, according to criterion, the mouthfeel during to edible cake is estimated separately, and in edible back 1 hour, does not take food, and detects patient's blood glucose value then.The result sees table 1.
Wherein, A representes to have in 10 that to be judged to be mouthfeel more than 8 people very good; B representes that 10 philtrums are judged to be good mouthfeel more than 6 people are arranged; C representes that 10 philtrums only have 2～3 people to judge that mouthfeel is better; D representes that 10 philtrums have that to be judged to be mouthfeel more than 8 people bad; The above blood sugar detection ripple disable of 8 people is arranged more than qualified expression 10 people; There is the fluctuation of 4～5 people's blood sugar detections big more than defective expression 10 people.
The cake evaluation of each embodiment of table 1
Can know that by table 1 for the comparative example, cake of the present invention had both solved the misery that the diabetes patient can not taste sweet taste, can not cause the fluctuation of blood-glucose and insulin level again, help the diabetes patient and use; And should no sucrose cake not dry and astringently, not damp be bored with, chewiness is good.
This specific embodiment only is to explanation of the present invention; It is not a limitation of the present invention; Those skilled in the art can make the modification that does not have creative contribution to present embodiment as required after reading this specification, but as long as in claim scope of the present invention, all receive the protection of Patent Law.
Claims (7)
1. no sucrose cake that is used for patients with diabetes mellitus is characterized in that: the component that comprises following weight portion: 100 parts of wheat flours, 10～60 parts of vegetable oil, no sucrose are planted 2～8 parts of fat milk, 10～80 parts of no sucrose sweet taste modifying agents;
Said no sucrose is planted fat milk and is comprised maltodextrin 18～35wt%, whole-fat milk powder 10～40wt%, vegetable oil 10～15wt%, casein sodium 3～6wt%, stearoyl lactate 5～10wt%, silica 3～10wt%, glycerin monostearate 8～12wt%, guar gum 2～6wt% and flavorant 3～10wt%;
Said no sucrose sweet taste modifying agent comprises D-sorbite 30～60wt%, maltodextrin 5～12wt%, xylitol 8～50wt%, maltitol 3～10wt%, sodium hydrogen phosphate 2～5wt%, sucrose fatty ester 0.6～0.8wt%, glycerin monostearate 0.6～0.8wt%, acesulfame potassium 1.5～3.5wt%, Sucralose 6～12wt%, Aspartame 0.05～0.08wt% and xanthans 2.8～4.6wt%.
2. a kind of no sucrose cake that is used for patients with diabetes mellitus according to claim 1 is characterized in that: the set of dispense ratio that said no sucrose is planted fat milk is: maltodextrin 25～30wt%, whole-fat milk powder 20～30wt%, vegetable oil 12～13wt%, casein sodium 4～5wt%, stearoyl lactate 7～8wt%, silica 5～8wt%, glycerin monostearate 9～10wt%, guar gum 3～5wt% and flavorant 5～8wt%.
3. a kind of no sucrose cake that is used for patients with diabetes mellitus according to claim 1, it is characterized in that: the set of dispense ratio of said no sucrose sweet taste modifying agent is: D-sorbite 35～45wt%, maltodextrin 8～10wt%, xylitol 15～30wt%, maltitol 5～8wt%, sodium hydrogen phosphate 3～4wt%, sucrose fatty ester 0.65～0.75wt%, glycerin monostearate 0.65～0.75wt%, acesulfame potassium 2～3wt%, Sucralose 8～10wt%, Aspartame 0.06～0.07wt% and xanthans 3～4wt%.
4. a kind of preparation method who is used for the no sucrose cake of patients with diabetes mellitus according to claim 1 may further comprise the steps successively:
A. prepare burden: prepare burden by weight, wherein 100 parts of wheat flours, 10～60 parts of vegetable oil, no sucrose are planted 2～8 parts of fat milk, 10～80 parts of no sucrose sweet taste modifying agents;
The component that said no sucrose is planted fat milk comprises maltodextrin 18～35wt%, whole-fat milk powder 10～40wt%, vegetable oil 10～15wt%, casein sodium 3～6wt%, stearoyl lactate 5～10wt%, silica 3～10wt%, glycerin monostearate 8～12wt%, guar gum 2～6wt% and flavorant 3～10wt%;
The component of said no sucrose sweet taste modifying agent comprises D-sorbite 30～60wt%, maltodextrin 5～12wt%, xylitol 8～50wt%, maltitol 3～10wt%, sodium hydrogen phosphate 2～5wt%, sucrose fatty ester 0.6～0.8wt%, glycerin monostearate 0.6～0.8wt%, acesulfame potassium 1.5～3.5wt%, Sucralose 6～12wt%, Aspartame 0.05～0.08wt% and xanthans 2.8～4.6wt%;
B. spice: in said no sucrose sweet taste modifying agent, add clear water, heated and stirred by weight adding wheat flour, vegetable oil and not having sucrose and plant fat milk, evenly stirs and obtains blank then to all being melted into solution;
C. preparation is shaped: the shape of said blank being put into the required various cakes of mould inner pressure real also cutting formation;
D. baking: step C gained cake shakeout put into baking oven and dehydrate, baking temperature 130-160 ℃, be dried to water content 1-5%;
F. pack.
5. a kind of preparation method who is used for the no sucrose cake of patients with diabetes mellitus according to claim 4 is characterized in that: the set of dispense ratio that the no sucrose in the said steps A is planted fat milk is: maltodextrin 25～30wt%, whole-fat milk powder 20～30wt%, vegetable oil 12～13wt%, casein sodium 4～5wt%, stearoyl lactate 7～8wt%, silica 5～8wt%, glycerin monostearate 9～10wt%, guar gum 3～5wt% and flavorant 5～8wt%.
6. a kind of preparation method who is used for the no sucrose cake of patients with diabetes mellitus according to claim 4 is characterized in that: the set of dispense ratio of the no sucrose sweet taste modifying agent in the said steps A is: D-sorbite 35～45wt%, maltodextrin 8～10wt%, xylitol 15～30wt%, maltitol 5～8wt%, sodium hydrogen phosphate 3～4wt%, sucrose fatty ester 0.65～0.75wt%, glycerin monostearate 0.65～0.75wt%, acesulfame potassium 2～3wt%, Sucralose 8～10wt%, Aspartame 0.06～0.07wt% and xanthans 3～4wt%.
7. according to the described a kind of preparation method who is used for the no sucrose cake of patients with diabetes mellitus of each claim of claim 4-6; It is characterized in that: said step D shakeouts step C gained cake to put into baking oven and dehydrate; Baking temperature 140-150 ℃, be dried to water content 2-3%.
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