Low-AGEs inulin cookies and preparation method thereof

A cookie biscuit and inulin technology, applied in baking, dough processing, baked food, etc., can solve the problems of ingestion risk, various chronic diseases, etc., achieve good color and fragrance, reduce the incidence of disease, slow down effects of aging

Inactive Publication Date: 2017-10-24
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of cookies is famous for its high sugar (powdered sugar) and high fat (butter). Although the taste is sweet, a large amount of AGEs and lipid peroxidation products will be produced during high-temperature baking and long-term storage. Long-term consumption It is easy to cause a variety of chronic diseases, and there is a risk of intake for middle-aged and elderly people and diabetics

Method used

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  • Low-AGEs inulin cookies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of low AGEs inulin cookie, the steps are as follows:

[0027] 1) Preparation of litchi proanthocyanidin extract: Weigh about 100g of litchi pericarp, cut it to about 1cm, add 30% (weight) ethanol solution according to the weight ratio of material to liquid at 1:10, add cellulase and pectinase, fiber The weight ratio of sudase and pectinase is 1:0.5, and the total amount added is 0.1mg / mL; ultrasonic-assisted extraction is performed on the water-enzyme mixture, the ultrasonic power is 250W, and the ultrasonic time is 100min. The extract after the ultrasonic wave is first filtered to remove excess pericarp, then suction filtered under vacuum, and after the ethanol is removed by rotary evaporation under reduced pressure, the AB-8 macroporous resin is applied to the viscous liquid obtained, and eluted with 60% (weight) ethanol solution After purification, the eluate is concentrated and freeze-dried, the crude litchi proanthocyanidin extract is obtained....

Embodiment 2

[0035] A preparation method of low AGEs inulin cookie, the steps are as follows:

[0036] 1) Preparation of litchi proanthocyanidin extract: Weigh about 100g of litchi pericarp, cut it to about 1cm, add 15% ethanol solution according to the ratio of material to liquid 1:20, add cellulase and pectinase, cellulase and pectinase The weight ratio of gelatinase is 1:2, and the total amount added is 0.2mg / mL; ultrasonic-assisted extraction is performed on the water-enzyme mixture, the ultrasonic power is 350W, and the ultrasonic time is 50min. Filter the ultrasonicated extract to remove excess pericarp, then filter it under vacuum, and remove the ethanol by rotary evaporation under reduced pressure. The obtained viscous liquid is eluted and purified with 55% ethanol solution on a macroporous resin, and the eluent is concentrated. 1. After freeze-drying, the litchi proanthocyanidin crude extract is obtained.

[0037]2) Extraction of natural inulin: wash the fresh Jerusalem artichoke...

Embodiment 3

[0044] A preparation method of low AGEs inulin cookie, the steps are as follows:

[0045] 1) Preparation of litchi proanthocyanidin extract: Weigh about 100g of litchi pericarp, cut it to about 1cm, add 20% ethanol solution according to the ratio of solid to liquid at 1:15, add cellulase and pectinase, cellulase and pectinase The weight ratio of gelatinase is 1:1, and the total amount added is 0.15 mg / mL; ultrasonic-assisted extraction is performed on the water-enzyme mixture, the ultrasonic power is 300W, and the ultrasonic time is 60min. Filter the ultrasonicated extract to remove excess pericarp, then filter it under vacuum, remove the ethanol by rotary evaporation under reduced pressure, and then elute and purify the viscous liquid with 65% ethanol solution on the macroporous resin, and concentrate the eluent 1. After freeze-drying, the litchi proanthocyanidin crude extract is obtained.

[0046] 2) Extraction of natural inulin: wash the fresh Jerusalem artichoke, cut into...

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Abstract

The invention discloses low-AGEs inulin cookies. The cookies are prepared from, by weight, 40-60 parts of low-gluten flour, 10-20 parts of corn flour, 5-15 parts of egg yolk, 10-20 parts of butter, 5-10 parts of white sugar, 10-20 parts of nature inulin, and 0.1-0.5 part of litchi procyanidine extractive. The low-AGEs inulin cookies belong to the technical field of food processing. The low-AGEs inulin cookies have the advantages of reducing production of AGEs in cookies and reaching the effects of maintaining health and delaying senescence. The low-AGEs inulin cookies are more suitable for the middle aged and elderly people and diabetics.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low AGEs inulin cookie and a preparation method thereof. Background technique [0002] Nonenzymatic glycosylation (NEG) is one of the important reactions in food processing, storage and transportation. NEG involves a series of complex non-enzymatic reactions, including reducing sugar carbonyl and free amino groups of proteins, lipids or nucleic acids, undergoing condensation, rearrangement, cleavage, oxidative modification, etc. under non-enzymatic conditions, followed by a series of stable harmful advanced glycation end products (Advanced glycation end products, AGEs). In the medical field, it has been confirmed that AGEs are closely related to the pathogenesis of various chronic physiological diseases, such as diabetes, kidney disease, atherosclerosis, cardiovascular disease, Alzheimer's disease and cataract. Exogenous AGEs, especially AGEs in high-sugar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/068A21D2/36A21D2/18
CPCA21D13/062A21D2/18A21D2/36A21D13/068
Inventor 祝振洲李书艺何静仁
Owner WUHAN POLYTECHNIC UNIVERSITY
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