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Low-GI biscuits as well as preparation method and application thereof

A biscuit and edible oil technology, applied in the field of low GI biscuits and its preparation, to achieve the effect of rich flavor, crispy and crisp taste, and low GI value

Pending Publication Date: 2018-02-02
玛士撒拉(上海)医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional drug therapy and insulin injections have obvious effects, but there are certain side effects, and dietary adjustments are required

Method used

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  • Low-GI biscuits as well as preparation method and application thereof
  • Low-GI biscuits as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] In addition, the embodiment of the present invention also provides a method for preparing the above-mentioned low GI biscuit, for example, may include the following steps: mixing mung bean flour and soybean flour to obtain a first mixture. Dissolve edible oil, maltitol and improver to obtain the second mixture. The first mixture, the second mixture and the remaining raw materials are mixed, then stirred, matured, calendered and shaped to obtain biscuit embryos. Bake the biscuit embryos to get low GI biscuits. Among them, mung bean powder and soybean powder can be directly cooked powder, and when they are uncooked powder, they can be fried first. By frying the mung bean powder and soybean powder until cooked, on the one hand, the baking time of the biscuit can be shortened, and on the other hand, the fragrance of the biscuit can be enhanced.

[0044] Preferably, when the flavor ingredients include milk powder, seaweed powder, eggs and green onions, the eggs, edible oil...

Embodiment 1

[0056] Fry 4 parts by weight of mung bean powder and 1 part by weight of soybean powder to obtain the first mixture. Eggs, 7 parts by weight of palm oil, 18 parts by weight of maltitol with a dry matter content of 55%, and 0.1 part by weight of an improving agent were dissolved in water to obtain a second mixture. The above-mentioned first mixture is mixed with 30 parts by weight of flour, 1 part by weight of resistant dextrin, 0.1 part by weight of celery powder, 9 parts by weight of wheat fiber powder, 9 parts by weight of buckwheat flour, 1 part by weight of tartary buckwheat powder and After the konjac powder of 1 weight part is mixed, sieved, then mixes with above-mentioned second mixture.

[0057] Improvers include table salt, carbamide, baking soda, ethyl maltol, terpineol, and milk flavoring. The flavor raw materials include milk powder, seaweed powder, eggs and green onions, and the flavor raw materials are 0.1 parts by weight in total.

[0058] Then stir at a rotat...

Embodiment 2

[0061] Fry 13 parts by weight of mung bean powder and 4 parts by weight of soybean powder to obtain the first mixture. Eggs, 15 parts by weight of palm oil, 25 parts by weight of maltitol with a dry matter content of 65%, and 3 parts by weight of an improving agent were dissolved in water to obtain a second mixture. The above-mentioned first mixture is mixed with 35 parts by weight of flour, 3 parts by weight of resistant dextrin, 3 parts by weight of celery powder, 13 parts by weight of wheat fiber powder, 13 parts by weight of buckwheat flour, 4 parts by weight of tartary buckwheat powder and 3 parts by weight of konjac flour are mixed, sieved, and then mixed with the above-mentioned second mixture.

[0062] Improvers include table salt, carbamide, baking soda, ethyl maltol, terpineol, and milk flavoring. The flavor raw materials include milk powder, seaweed powder, eggs and green onions, and the flavor raw materials total 5 parts by weight.

[0063] Then stir at a rotatin...

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Abstract

The invention relates to low-GI biscuits as well as a preparation method and application thereof, and belongs to the field of foods. The biscuits comprise the following raw materials of flour, maltitol, edible oil, a modifier, flavored raw materials, resistant dextrin containing soluble dietary fibers and being low in GI value, konjaku flour, celery powder containing insoluble dietary fibers and being low in GI value, tartarian buckwheat powder, soybean powder, green bean powder, wheat fiber powder and buckwheat powder or black rice powder. The preparation method of the low-GI biscuits comprises the following steps of mixing the green bean powder with the soybean powder to obtain a first mixture; enabling the maltitol and the modifier to dissolve to obtain a second mixture; and then mixingall of the raw materials, performing stirring, performing curing, performing calendering, performing shaping and performing baking. The method is simple and easy to operate, and large-scale production can be realized. The made biscuits are balanced in nutrients and high in content of dietary fibers, have low GI value, and are rich in fragrance and loose in mouth feel. The biscuits are suitable for being eaten by patients needing to control the blood sugar, the peak of the blood sugar of the patients after the meal can be effectively controlled, and besides, the biscuits are strong in satiation, and can achieve the effect of controlling the body weight.

Description

technical field [0001] The invention relates to the field of food, and in particular to a low GI biscuit and its preparation method and application. Background technique [0002] Diabetes is a common chronic metabolic disease. With economic development, population aging, and changes in people's lifestyles, the incidence of diabetes is increasing year by year. According to the forecast of the International Diabetes Federation (IDF), by 2030 the global adult Diabetes patients will increase to 552 million, and new cases will be concentrated in low- and middle-income countries. [0003] Blood sugar control is crucial in the prevention and treatment of diabetes. Conventional drug therapy and insulin injections have obvious effects, but there are certain side effects, and dietary adjustments are required. [0004] Gestational diabetes mellitus is diabetes that occurs in pregnant women. It may be caused by changes in hormone levels, autoimmunity, genetics, insulin resistance, or ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/18
CPCA21D2/181A21D2/36A21D2/366A21D13/062
Inventor 张波崔鹏举戴月唐黎明郭富现张卫家李琦肖融
Owner 玛士撒拉(上海)医疗科技有限公司
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