Health-care fresh-keeping biscuits capable of assisting in lowering blood glucose and production method thereof

Abstract

The invention provides health-care fresh-keeping biscuits capable of assisting in lowering blood glucose and a production method thereof. The biscuits comprise the following raw materials in weight%: cake flour 55-75%, extract of Prunus dulcis leaf 1.5-3%, extract of myrica rubra leaf 0.5-2%, extract of Streblus asper Lour. leaf 0.5-2%, extract of Mitragyna rotundifolia leaf 0.5-2%, Atriplex triangularis powder 2-5%, Trichosanthes kirilowii maxim seed oil 5-7%, pectin powder 1.5-3%, isomaltitol 5-7%, dried skim milk 1.5-3%, bamboo salt 0.3-0.5%, partridge eggs 6-9%, and instant dry yeast 0.7-1.5%. The raw materials are properly processed and prepared into the biscuits and have strong synergistic effect, thus the biological hypoglycemic activities of the extracts are higher than the simply superimposed biological hypoglycemic activities of the extracts, and the stability, the extensibility, the toughness and the machinability of dough are improved, so that the biscuits are well shaped and not easily broken, have bright color, low absorption rate and long fresh-keeping period, and are intense in fruit aroma and good in taste, and regular intake of the biscuits can assist in controlling and even lowering the blood glucose.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a health-care and fresh-keeping biscuit which assists in lowering blood sugar and a preparation method thereof. Background technique [0002] Biscuit products have a long history in our country. Because of their crisp taste, strong satiety, easy storage and convenient eating, people are increasingly inseparable from biscuits in their daily food consumption. But the biscuit on the market is basically all to form through dough modulation, rolling, molding, baking with flour, sugar, grease as main raw material. It contains relatively few nutrients, and contains high fat and sugar. It is a high-sugar, high-fat, high-calorie food. If it is not controlled, it will cause blood viscosity to increase, blood sugar and urine sugar to rise. Destroy the function of islets of pancreas, damage the health of the eater, and keep people with diabetes and high blood sugar at a respectful ...

AI Technical Summary

Problems solved by technology

In order to meet the needs of this group, in recent years, people have been trying to add nutrients that can regulate blood sugar to biscuits to achieve hypoglycemic health effects, but they often ignore the improvement of the sensory quality and taste of biscuits, let alone the ability to regulate blood sugar. The nutrients of blood sugar do not contain gluten protein. Excessive addition will dilute the mass fraction of gluten protein in flour, affect the formation of gluten network structure, and thus deteriorate the rheological properties of dough. There are defects such as looseness, poor structure, and difficulty in forming, resulting in rough surface of biscuits. Unevenness, deformation, reduced puffing rate, increased hardness, brittleness, excessive odor, and poor taste

And the water absorption rate is high. When the relative humidity in the air exceeds 70%, the biscuit will start to absorb moisture, causing it to become soft after being damp.

Not only cause greater economic losses, but also seriously endanger human health after ingestion

If the added amount is too low, it is difficult to achieve the effect of hypoglycemic health care