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Sucrose-free whole-wheat shiitake mushroom cookies with low glycemic indexes

A glycemic index, sucrose-free technology, applied in the field of sucrose-free whole-wheat mushroom cookies and cookies, can solve the problems of less research, harmful and unhelpful, high-glycemic and other problems of sucrose-free whole-wheat mushroom cookies, so as to achieve rich dietary fiber. , lasting satiety, unique color effect

Inactive Publication Date: 2016-10-26
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although ordinary cookies on the market taste sweet, they are all high-fat and high-sugar foods. They are foods with a high glycemic index.
[0003] Currently, there is little research on sucrose-free whole-wheat mushroom cookies

Method used

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  • Sucrose-free whole-wheat shiitake mushroom cookies with low glycemic indexes
  • Sucrose-free whole-wheat shiitake mushroom cookies with low glycemic indexes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A sucrose-free whole-wheat mushroom cookie with a low glycemic index, said sucrose-free whole-wheat mushroom cookie is formulated with the following raw materials in parts by mass:

[0022] 90 servings of whole wheat flour

[0023] 10 parts mushroom powder

[0024] Maltitol 45 parts

[0025] 65 parts butter

[0026] 25 servings of eggs.

[0027] a. Kneading the dough: Beat the butter until it becomes soft and white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add shiitake mushroom powder and whole wheat flour, and stir evenly;

[0028] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0029] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0030] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environment to make sugar-free whole...

Embodiment 2

[0037] A sucrose-free whole-wheat mushroom cookie with a low glycemic index, said sucrose-free whole-wheat mushroom cookie is formulated with the following raw materials in parts by mass:

[0038] 85 whole wheat flour

[0039] 15 parts of shiitake mushroom powder

[0040] Maltitol 40 parts

[0041] 65 parts butter

[0042] 25 eggs

[0043] The preparation method is as follows:

[0044] a. Kneading the dough: Beat the butter until it becomes soft and white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add shiitake mushroom powder and whole wheat flour, and stir evenly;

[0045] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0046] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0047] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic e...

Embodiment 3

[0054] A sucrose-free whole-wheat mushroom cookie, the sucrose-free whole-wheat mushroom cookie is formulated with the following raw materials in parts by mass

[0055] 80 servings of whole wheat flour

[0056] 20 parts of shiitake mushroom powder

[0057] Maltitol 45 parts

[0058] 60 parts of butter

[0059] 30 eggs

[0060] The preparation method is as follows:

[0061] a. Kneading the dough: Beat the butter until it becomes soft and white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add shiitake mushroom powder and whole wheat flour, and stir evenly;

[0062] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;

[0063] c. Baking: Preheat the oven at 170-180°C for 10-12 minutes, bake in the middle layer of the oven for 8-10 minutes, turn off the heat, and continue baking for 5-7 minutes;

[0064] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environment to...

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Abstract

The invention discloses sucrose-free whole-wheat shiitake mushroom cookies with low glycemic indexes. The sucrose-free whole-wheat shiitake mushroom cookies with low glycemic indexes are prepared from the following raw materials in parts by weight: 80-90 parts of whole-wheat flour, 10-20 parts of shiitake mushroom powder, 20-50 parts of maltitol, 65-70 parts of butter and 25-35 parts of eggs. A preparation method of the sucrose-free whole-wheat shiitake mushroom cookies with low glycemic indexes comprises the following steps: whipping the butter until the butter is soft and white in color; adding the maltitol and the eggs, and continuing whipping; adding the shiitake mushroom powder and the whole-wheat flour, and uniformly stirring the mixture, so that dough is prepared; containing the dough in a pastry bag, and carrying out extruding, so that patterned cookie blanks are prepared; pre-heating an oven to 170-180 DEG C, baking the patterned cookie blanks in the middle layer of the oven for 8-10 minutes, turning off the under fire, and continuing baking for 5-7 minutes; and then, cooling the baked cookies, so that the sucrose-free whole-wheat shiitake mushroom cookies are prepared. The cookies prepared by the preparation method have natural aroma of the shiitake mushrooms, and are unique in color and rich in dietary fiber. The cookies are durable in the effects of making the stomach full in feeling, resisting digestion and ensuring low glycemic indexes; thus, the cookies are suitable for all groups of people to eat, and are especially suitable for the patients with hyperglycemia, the patients with diabetes and the patients with obesity to eat.

Description

technical field [0001] The invention belongs to the field of food and relates to a cookie, in particular to a sucrose-free whole wheat mushroom cookie with a low glycemic index. Background technique [0002] With the rapid development of society, accelerated pace of life, and changes in eating habits and food composition, the number of patients with chronic diseases such as diabetes, obesity, and hyperlipidemia is also increasing. Although ordinary cookies on the market taste sweet, they are all high-fat and high-sugar foods. They are foods with a high glycemic index. [0003] Currently, there is less research on sucrose-free whole-wheat mushroom cookies. Contents of the invention [0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a sucrose-free whole-wheat mushroom cookie with a low glycemic index. Ordinary cookies in technology are high in fat and sugar, thus affecting the technical problems of human health. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/18
CPCA21D2/36A21D2/181
Inventor 庄海宁冯涛王文欣陈忠秋王珂张治文桑敏王慧王旭增
Owner SHANGHAI INST OF TECH
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