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Low-glycemic-index green banana biscuits and producing method thereof

A green banana and low blood sugar technology, applied in the field of low blood sugar generation green banana biscuits and preparation thereof, can solve the problems of easy rise of blood sugar, unfavorable health, and inappropriate consumption, etc., achieves rich variety, reduces human calorie intake, stimulates The effect of beneficial flora growth

Inactive Publication Date: 2015-01-07
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many types of biscuits, most of them are made by adding sugar, vegetable oil and other auxiliary materials such as oats, bean dregs, fruits, vegetables, etc. to the flour, and are made through a series of steps such as dough mixing, molding, high-temperature baking, and room temperature cooling. It is high in sugar and energy, and blood sugar is easy to rise after eating, which is not conducive to health, so it is not suitable to eat more

Method used

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  • Low-glycemic-index green banana biscuits and producing method thereof
  • Low-glycemic-index green banana biscuits and producing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Biscuit ingredients: 90g of low-gluten flour, 10g of green banana powder, 40g of butter, 30g of maltitol, 10g of whole egg liquid, 1.5g of baking powder, 5g of skimmed milk powder, 0.5g of salt, and 8g of water.

[0027] Step A: the preparation of green banana powder: the unripe green banana (first-level maturity) is cleaned, peeled, cut into thin slices with a thickness of 2-3mm rapidly, put into boiling water and soak for 10 seconds, and remove After draining, put it into a citric acid solution with a mass concentration of 0.1%, soak it for 30 minutes, take it out, drain it, and place it in a blast drying oven to dry at 45°C, and then ultrafinely pulverize the dried banana slices to obtain blueberries. banana flour.

[0028] Step B: Heat the butter to soften, beat finely, add maltitol and whip until the butter rises;

[0029] Step C: After beating the eggs evenly, add the whole egg liquid into step B twice and beat until fluffy;

[0030] Step D: Pour in the well-mix...

Embodiment 2

[0037] Biscuit ingredients: 70g of low-gluten flour, 30g of green banana powder, 40g of butter, 30g of maltitol, 10g of whole egg liquid, 1.5g of baking powder, 5g of skimmed milk powder, 0.5g of salt, and 10g of water.

[0038] Step A: the preparation of green banana powder: the unripe green banana (first-level-second maturity) is cleaned, peeled, cut into thin slices with a thickness of 2-3mm rapidly, put into boiling water and soak for 20 seconds, remove After draining, put it into a citric acid solution with a mass concentration of 0.15%, soak it for 25 minutes, take it out, drain it, and place it in a blast drying oven to dry at 50°C, and then ultrafinely pulverize the dried banana slices to obtain green banana slices. banana flour.

[0039] Step B: Heat the butter to soften, beat finely, add maltitol and whip until the butter rises;

[0040] Step C: After beating the eggs evenly, add the whole egg liquid into step B twice and beat until fluffy;

[0041] Step D: Pour in...

Embodiment 3

[0048] Biscuit ingredients: 50g of low-gluten flour, 50g of green banana powder, 40g of butter, 30g of maltitol, 10g of whole egg liquid, 1.5g of baking powder, 5g of skimmed milk powder, 0.5g of salt, and 12g of water.

[0049]Step A: the preparation of green banana powder: the unripe green banana (first-level maturity) is cleaned, peeled, and cut into thin slices with a thickness of 2-3mm rapidly, put into boiling water and soak for 15 seconds, remove After draining, put it into a citric acid solution with a mass concentration of 0.2%, soak it for 20 minutes, take it out, drain it and place it in a blast drying oven to dry at 45°C, and then ultrafinely pulverize the dried banana slices to obtain green banana slices. banana flour.

[0050] Step B: Heat the butter to soften, beat finely, add maltitol and whip until the butter rises;

[0051] Step C: After beating the eggs evenly, add the whole egg liquid into step B twice and beat until fluffy;

[0052] Step D: Pour in the m...

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Abstract

The invention provides low-glycemic-index green banana biscuits and a producing method thereof. The low-glycemic-index green banana biscuits contain low-gluten flour 50-100 parts, green banana powder 10-50 parts, butter 40-60 parts, maltitol 30-50 parts, egg pulp 5-15 parts, baking powder 1.0-2.5 parts, skim milk powder 5-10 parts, salt 0.3-0.8 part and water 5-15 parts. The low-glycemic-index green banana biscuits have the advantages that the biscuits are free of sugar; resistant starch characteristics of green banana are fully utilized, the biscuits have health-care functions of stabilizing blood glucose of an eater ate the biscuits, decreasing heat quantity ingestion of a human body, losing weight and the like; technologically, process conditions including freezing and standing before drying, low-temperature baking, cooling at room temperature and then aging and cooling at the room temperature and the like are utilized, resistant starch loss in the producing process can be reduced, increase of the resistant starch content in the biscuits and reduction of digestibility of starch are facilitated, accordingly the glycemic index after the eater eats the biscuits is reduced, and the low-glycemic-index green banana biscuits adapt to the trend of today's consumption.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a green banana biscuit produced with low blood sugar and a preparation method thereof. Background technique [0002] At present, there are many types of biscuits on the market. According to the ratio of raw materials, there are coarse biscuits, tough biscuits, crisp biscuits, sweet crisp biscuits and fermented (soda) biscuits; according to the structure and shape of the product, there are printed biscuits, Roll-printed biscuits, roll-cut biscuits, extruded biscuits, extruded bar biscuits, extruded biscuits, extruded biscuits, etc.; according to their production methods, they can be divided into chemical fermented biscuits, enzymatic biscuits and soda biscuits. National standards divide biscuits into twelve categories, namely crisp biscuits, tough biscuits, fermented biscuits, compressed biscuits, cookies, sandwich (or heart-filled) biscuits, wafer biscuits, egg round biscuits, egg ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80A23L33/40A23V2002/00
Inventor 李明娟张雅媛游向荣孙健李志春卫萍杨媚何雪梅
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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