Crisp kelp biscuits having functional characteristics of slowly digestible starch and making method thereof

A technology of slowly digesting starch and functional properties, which is applied in the field of kelp crispy biscuits and its preparation, can solve problems such as limiting consumption choices, and achieve the effects of long shelf life, crisp and non-greasy taste, and lowering the blood sugar index of the human body

Inactive Publication Date: 2016-06-22
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional biscuits are products with a high glycemic index (GI>70), which limits the consumption options of diabetics, obese people, middle-aged and elderly people, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kelp biscuit with slow-digestible starch functional properties, by weight: 12.5kg kelp powder, 100kg low-gluten flour, 67.5kg butter, 20kg white sugar, 30kg egg liquid, 7.5kg milk powder, 12.5kg water, kelp pulverization degree 20 head;

[0025] Prepared by the following processing steps:

[0026] (1) Melt the butter at room temperature and stir it with an automatic egg beater until it becomes fluffy white feathers;

[0027] (2) Add sugar in order first, beat with butter evenly, then add egg liquid in three times and beat evenly, finally add water and beat evenly;

[0028] (3) Kelp powder, milk powder, and low-gluten flour are pre-mixed, and then poured into the mixture in step (2);

[0029] (4) The crispy biscuit dough is cold powder, so it is necessary to prevent the dough from becoming gluten; when preparing the dough, use a plastic plate to gently press it evenly at a slow speed, turn it up and down, and do not stir randomly; the temperature of the dough is cont...

Embodiment 2

[0033] A kelp biscuit with the functional properties of slowly digestible starch, by weight: 12.5kg of kelp powder, 100kg of low-gluten flour, 70kg of butter, 20kg of white sugar, 30kg of egg liquid, 7.5kg of milk powder, 12.5kg of water, and 40 meshes of kelp pulverization;

[0034] Prepared by the following processing steps:

[0035] (1) Melt the butter at room temperature and stir it with an automatic egg beater until it becomes fluffy white feathers;

[0036] (2) Add sugar in order first, beat with butter evenly, then add egg liquid in three times and beat evenly, finally add water and beat evenly;

[0037] (3) Kelp powder, milk powder, and low-gluten flour are pre-mixed, and then poured into the mixture in step (2);

[0038] (4) The crispy biscuit dough is cold powder, so it is necessary to prevent the dough from becoming gluten; when preparing the dough, use a plastic plate to gently and slowly press it evenly, turn it up and down, and do not stir randomly; the temperat...

Embodiment 3

[0042] A kelp biscuit with slow-digestible starch features, by weight: 15kg kelp powder, 100kg low-gluten flour, 67.5kg butter, 20kg white sugar, 30kg egg liquid, 7.5kg milk powder, 12.5kg water, 40 mesh kelp crushing degree;

[0043] Prepared by the following processing steps:

[0044] (1) Melt the butter at room temperature and stir it with an automatic egg beater until it becomes fluffy white feathers;

[0045] (2) Add sugar in order first, beat with butter evenly, then add egg liquid in three times and beat evenly, finally add water and beat evenly;

[0046] (3) Mix kelp powder, milk powder, and low-gluten flour in advance, and then pour into the mixture in step (2);

[0047] (4) The crispy biscuit dough is cold powder, so it is necessary to prevent the dough from becoming gluten; when preparing the dough, use a plastic plate to gently and slowly press it evenly, turn it up and down, and do not stir randomly; the temperature of the dough is controlled at 26°C;

[0048] (...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to crisp kelp biscuits having functional characteristics of slowly digestible starch and a making method thereof. The crisp kelp biscuits are made from 12.5-15 parts of kelp powder, 100 parts of low-gluten flour, 67.5-70 parts of butter, 20 parts of white sugar, 30 parts of egg liquid, 7.5 parts of milk powder and 12.5 parts of water. The making method comprises the steps that instant dried kelps are grinded by adopting a superfine grinding technology and are screened to make kelp powder (the grinding degree of the kelp powder is 20-40 mesh), and the substitutive low-gluten flour is added to traditional crisp biscuits. The crisp kelp biscuits made by adopting the making method have the functional characteristics of the slowly digestible starch, low glycemic index and a unique flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kelp crispy biscuit with slow-digestible starch functional properties and a preparation method thereof. Background technique [0002] Kelp contains more than 60 kinds of nutrients, among which kelp polysaccharides, dietary fiber, mannitol and other biologically active substances have rich pharmacological functions. A large number of experimental studies have shown that laminarin can significantly reduce the concentration of blood sugar in diabetic mice. [0003] Fujian Province is a large kelp breeding province in my country, but most kelp processing enterprises only produce primary processed products such as kelp knots, kelp shreds, and dried kelp, and the types of kelp processed food are rarely developed. With the development of my country's economy and science and technology, people pay more and more attention to food nutrition, and the development o...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 邓凯波王庆佳李智郑宝东郑亚凤刘洁灵曹红红
Owner FUJIAN AGRI & FORESTRY UNIV
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