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Low-sugar baked food and method for inhibiting advanced glycation end products of baked food

A technology for advanced glycosylation and food preparation, applied in the field of food processing, can solve the problems of lack of sensitive and effective detection methods, complexity, formation mechanism, chemical structure and properties are not completely clear, and achieve good market prospects, sweetness Moderate, low-sugar effects

Pending Publication Date: 2018-01-30
HUAIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complex structure of AGEs, the formation mechanism, chemical structure and properties of AGEs are still not completely clear, and there is still a lack of sensitive and effective detection methods.

Method used

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  • Low-sugar baked food and method for inhibiting advanced glycation end products of baked food
  • Low-sugar baked food and method for inhibiting advanced glycation end products of baked food
  • Low-sugar baked food and method for inhibiting advanced glycation end products of baked food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The low-sugar bakery food of Example 1 includes the following raw materials in parts by weight: 950 parts of flour, 200 parts of milk powder, 1 part of baking soda, 35 parts of shortening, 35 parts of sucrose, 20 parts of table salt, and 25 parts of water extract of Mujiang Yeke and 75 parts of Alcoholic Extract; Wherein, the concentration of the aqueous extract of Mujiang Yeke is 1×10 -1 g / mL, the concentration of the ethanol extract of the leaves of phyllum japonicus is 1×10 -4 g / mL.

[0049] The preparation method of the low-sugar baked food of embodiment 1 comprises the steps:

[0050] S201: First, mix and stir flour, milk powder and baking soda, then add shortening, sucrose, salt and water and mix.

[0051] S202: sequentially pouring the water extract of Fructus Jabifolia, the alcoholic extract of Fructus Gingerifolia and the product obtained in step S201 into a dough mixer and stirring for 4 minutes. Wherein, the preparation method of the water-extracted liquid...

Embodiment 2

[0058] The low-sugar bakery food of Example 2 includes the following raw materials in parts by weight: 1050 parts of flour, 1 part of milk powder, 15 parts of baking soda, 20 parts of shortening, 50 parts of sucrose, 1 part of table salt, and 40 parts of water extract of Mujiang Yeke and 10 parts of Alcoholic Extract; wherein, the concentration of the aqueous extract is 1×10 -4 g / mL, the concentration of the ethanol extract of the leaves of phyllum japonicus is 1×10 -1 g / mL.

[0059] The preparation method of the low-sugar baked food of embodiment 2 comprises the steps:

[0060] S201: First, mix and stir flour, milk powder and baking soda, then add shortening, sucrose, salt and water and mix.

[0061] S202: sequentially pouring the water extract of Fructus Jabifolia, the alcoholic extract of Fructus Gingerifolia and the product obtained in step S201 into a dough mixer and stirring for 6 minutes. Wherein, the preparation method of the water-extracted liquid of the kiwi kiwi ...

Embodiment 3

[0067] The low-sugar bakery food of Example 3 includes the following raw materials in parts by weight: 1000 parts of flour, 100 parts of milk powder, 7 parts of baking soda, 27 parts of shortening, 43 parts of sucrose, 10 parts of table salt, and 33 parts of water extract of Mujiang Yeke and 42 parts of Alcoholic Extract; Wherein, the concentration of the aqueous extract of Mujiang Yeke is 1×10 -2 g / mL, the concentration of the ethanol extract of the leaves of phyllum japonicus is 1×10 -3 g / mL.

[0068] The preparation method of the low-sugar baked food of embodiment 3 comprises the steps:

[0069] S201: First, mix and stir flour, milk powder and baking soda, then add shortening, sucrose, salt and water and mix.

[0070] S202: sequentially pouring the water extract of Fructus Algifolia, the ethanol extract of Fructus Gingerifolia and the product obtained in the step S201 into a dough mixer and stirring for 2 minutes. Wherein, the preparation method of the water-extracted li...

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Abstract

The present invention relates to a low-sugar baked food and a method for inhibiting advanced glycation end products of the baked food. The method comprises the following steps: sequentially adding 20to 35 parts of oil by weight and 35 to 50 parts of sugar by weight to baked food raw materials; sequentially adding lithocarpus litseifolius water extract and lithocarpus litseifolius ethanol extractto the baked food raw materials, and conducting stirring; and putting a pressed and shaped baked food into an oven for baking at a baking temperature of 200-230 DEG C for 5-10min. According to the method for inhibiting advanced glycation end products of the baked food, the lithocarpus litseifolius ethanol extract and the lithocarpus litseifolius water extract with a proper concentration are addedin a preparation process, and the baking temperature and sugar-oil ratio are controlled, and the method has a significant inhibitory effect on fluorescent AGEs (advanced glycation end products) in thebaked food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sugar bakery food and a method for inhibiting its preparation of advanced glycation end products. Background technique [0002] Advanced glycation end-products (Advanced glycation end-products, AGEs) are the aldehydes of free amino groups of macromolecular substances such as proteins, amino acids, and lipids and reducing sugars (glucose, fructose, pentose, etc.) under non-enzymatic conditions. A group of stable final products produced after condensation, rearrangement, and cracking of radicals, that is, chemical hazards formed by Maillard reactions. [0003] The formation process of AGEs can be roughly divided into three stages: early stage, middle stage and late stage. First, the terminal reducing amino groups of macromolecular substances (such as proteins, lipids, nucleic acids) and the aldehyde or ketone groups of reducing sugars (such as glucose, pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
Inventor 方伟盛颜玲颜穗易宇航
Owner HUAIHUA UNIV
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