Low-glycemic-index biscuits and making method thereof

A low-glycemic and index technology, applied in the field of biscuits, can solve problems such as restricting the application of diabetics, and achieve the effects of increasing nutritional and medicinal value, improving uniformity and reducing GI value.

Inactive Publication Date: 2017-05-10
上海融朋电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Biscuits are one of the most important baked foods in my country. Due to their high nutritional value, convenient eating, low price, and easy to carry, they are suitable for consumption by all social classes. However, the GI value of ordinary biscuits is generally high, which limits their use Therefore, people with diabetes urgently need a kind of low GI biscuits that can satisfy their hunger and eliminate hunger without causing changes in blood sugar.

Method used

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  • Low-glycemic-index biscuits and making method thereof

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preparation example Construction

[0032] The preparation method of the defatted soybean powder is as follows: fry the defatted soybean meal, grind and pulverize it, and pass through a 120-mesh sieve.

[0033] The preparation method of described low glycemic index biscuit comprises the following steps:

[0034] (1) Flour, defatted soybean flour, buckwheat flour, wheat dietary fiber, mung bean flour, buckwheat flour, maltitol, xylitol, eggs, anhydrous butter, vegetable oil; green dill flower, resistant dextrin according to parts by weight , skimmed milk powder, konjac powder, inulin, celery powder, sodium bicarbonate, ammonium bicarbonate, salt and water, set aside;

[0035] (2) Mix the obtained salt, konjac powder and inulin, add water and stir to dissolve to obtain mixture A, set aside;

[0036] (3) Heat and melt the taken anhydrous butter, stir and foam quickly for 10 minutes, then add eggs, and continue to foam rapidly for 10 minutes to obtain mixture B, set aside;

[0037] (4) Stir and dissolve the obtain...

Embodiment 1

[0044] A kind of biscuit with low glycemic index, its raw material comprises the following substances in parts by weight: 30 parts of flour, 4 parts of defatted soybean powder, 5 parts of tartary buckwheat powder, 4 parts of wheat dietary fiber, 2 parts of mung bean powder, 1 part of buckwheat flour, 15 parts of maltitol, 4 parts of xylitol, 5 parts of eggs, 4 parts of anhydrous butter, 4-6 parts of vegetable oil; 1 part of celery powder, 0.5 part of celery powder, 0.2 part of sodium bicarbonate, 0.2 part of ammonium bicarbonate and 0.2 part of table salt, and the balance is water.

[0045] The flour is medium-gluten flour or high-gluten flour containing 10% low-gluten flour.

[0046] The skimmed milk powder is sugar-free skimmed milk powder.

[0047] The eggs are whole eggs, which are beaten evenly after being peeled.

[0048] The preparation method of the defatted soybean powder is as follows: fry the defatted soybean meal, grind and pulverize it, and pass through a 120-mesh...

Embodiment 2

[0060] A kind of biscuit with low glycemic index, its raw material comprises the following substances in parts by weight: 36 parts of flour, 6 parts of defatted soybean powder, 6 parts of tartary buckwheat powder, 5 parts of wheat dietary fiber, 3 parts of mung bean powder, 2 parts of buckwheat flour, 25 parts of maltitol, 5 parts of xylitol, 8 parts of eggs, 7 parts of anhydrous butter, 6 parts of vegetable oil; 3 parts of pothos, 2 parts of resistant dextrin, 2 parts of skimmed milk powder, 2 parts of konjac powder, 2 parts of inulin 1 part of celery powder, 0.5 part of sodium bicarbonate, 0.5 part of ammonium bicarbonate and 0.3 part of table salt, and the balance is water.

[0061] The flour is medium-gluten flour or high-gluten flour containing 40% low-gluten flour.

[0062] The eggs are peeled and separated from the egg yolks and egg whites with an egg separator, and the egg yolks are kept and whipped evenly.

[0063] The preparation method of the defatted soybean powde...

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Abstract

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

Description

technical field [0001] The invention relates to a biscuit, in particular to a biscuit with a low glycemic index and a preparation method thereof. Background technique [0002] With the improvement of living standards, the incidence of chronic metabolic diseases related to dietary fiber is increasing year by year, and the glycemic index of food has attracted more and more attention. Studies have found that long-term intake of foods with a high glycemic index (GI) is closely related to the occurrence of diabetes, and GI has great guiding value and strong operability in the prevention and control of certain chronic diseases. [0003] Biscuits are one of the most important baked foods in my country. Due to their high nutritional value, convenient eating, low price, and easy to carry, they are suitable for consumption by all social classes. However, the GI value of ordinary biscuits is generally high, which limits their use Therefore, diabetics are in urgent need of a low GI bisc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/18
CPCA21D2/362A21D2/18A21D2/181A21D2/36A21D2/366
Inventor 关永格刘娟吴金鸿孙丽红孔祥栋
Owner 上海融朋电子商务有限公司
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