Okra seed dietary fiber gluten-free biscuits high in slowly-digestible starch content and high in resistant starch content and making method of okra seed dietary fiber gluten-free biscuits

A slow-digesting starch and resistant starch technology, which is applied in baked food with modified ingredients, baked food, food science, etc., can solve problems such as restricting the development of gluten-free biscuits, achieve blood sugar stability and satiety, and prepare process The effect of mature technology and improved nutritional value

Active Publication Date: 2019-03-15
河北玉桥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current research and development is mainly aimed at improving the formula of raw materials to produce gluten-free biscuits, or supplementing ordinary biscuits with a nutritional function of high and slow digestible starch, high resistant starch or high dietary fiber, which limits the development of gluten-free biscuits with comprehensive nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] An okra seed dietary fiber gluten-free biscuit with high and slow digestible starch and resistant starch content, the raw material composition and parts by weight are as follows:

[0032] Based on the total weight of 100 parts of rice flour and okra seed powder, 98 parts of rice flour, 2 parts of okra seed powder, 25 parts of butter, 50 parts of eggs, 1.5 parts of baking powder, 1 part of salt, and 14 parts of water.

[0033] The preparation method of above-mentioned okra seed powder is as follows:

[0034] Soak the okra seeds and water according to the ratio of weight g:volume mL of 1:1.5, adopt steam explosion technology, set the steam explosion pressure to 1.0MPa, treat the soaked okra seeds for 5min under this pressure condition, and then in 60 Dry at ℃ and crush through a sieve with a diameter of 250 μm, so that the dietary fiber content of the okra seed powder reaches 40%.

[0035]The above-mentioned okra seed powder can be used to produce gluten-free foods such ...

Embodiment 2

[0042] An okra seed dietary fiber gluten-free biscuit with high and slow digestible starch and resistant starch content, the raw material composition and parts by weight are as follows:

[0043] Based on the total weight of 100 parts of rice flour and okra seed powder, 96 parts of rice flour, 4 parts of okra seed powder, 30 parts of butter, 40 parts of eggs, 2 parts of baking powder, 1 part of salt, and 18 parts of water.

[0044] The preparation method of above-mentioned okra seed powder is as follows:

[0045] Soak the okra seeds and water according to the ratio of weight g:volume mL of 1:2, using steam explosion technology, set the steam explosion pressure to 1.5MPa, treat the soaked okra seeds for 5min under this pressure condition, and then in 60 Dry at ℃ and crush through a sieve with a diameter of 250 μm, so that the dietary fiber content of the okra seed powder reaches 45%.

[0046] The above-mentioned okra seed powder can be used to produce gluten-free foods such as ...

Embodiment 3

[0053] An okra seed dietary fiber gluten-free biscuit with high and slow digestible starch and resistant starch content, the raw material composition and parts by weight are as follows:

[0054] Based on the total weight of 100 parts of rice flour and okra seed powder, 94 parts of rice flour, 6 parts of okra seed powder, 30 parts of butter, 50 parts of eggs, 1.5 parts of baking powder, 1 part of salt, and 20 parts of water.

[0055] The preparation method of above-mentioned okra seed powder is as follows:

[0056] Soak the okra seeds and water according to the ratio of weight g:volume mL of 1:1, adopt steam explosion technology, set the steam explosion pressure to 2.0MPa, treat the soaked okra seeds for 5min under this pressure condition, and then in 60 Dry at ℃ and crush through a sieve with a diameter of 250 μm, so that the dietary fiber content of the okra seed powder reaches 52%.

[0057] The above-mentioned okra seed powder can be used to produce gluten-free foods such a...

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PUM

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Abstract

The invention relates to okra seed dietary fiber gluten-free biscuits high in slowly-digestible starch content and high in resistant starch content. The okra seed dietary fiber gluten-free biscuits consist of the raw materials in parts by weight of based on 100 parts of rice flour and okra seed powder by total weight, 94-98 parts of the rice flour, 2-6 parts of the okra seed powder, 20-30 parts ofbutter, 30-80 parts of eggs, 0.5-2 parts of baked powder, 0.5-1 part of salt and 6-20 parts of water. The rice flour and the okra seed powder are used, so that the okra seed dietary fiber gluten-freebiscuits high in slowly-digestible starch content and high in resistant starch content are made. The preparation technology of products is mature, and the okra seed dietary fiber gluten-free biscuitscan maintain blood sugar stable and satiety, reduce the hungry feeling, and besides, have positive role on the effect of regulating intestinal flora. According to the okra seed dietary fiber gluten-free biscuits, in the range of the required additive amount of the okra seed powder, the products are uniform in appearance color, light golden, and crisp, fragrant and sweet in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an okra seed dietary fiber gluten-free biscuit with high content of slow digestible starch and resistant starch and a preparation method thereof. Background technique [0002] Starch is the main carbohydrate in the human diet and plays a very important role in maintaining the energy metabolism and energy balance of the body. According to the classification of modern nutrition, starch can be divided into fast digestible starch (Rapidly Digestible Starch, RDS), slow digestible starch (Slowly Digestible Starch, SDS) and resistant starch (Resistant Starch, RS). Although SDS and RS have different functional characteristics, they both have certain effects on weight control, prevention and control of diabetes and obesity, and intestinal protection. Foods rich in SDS and RS can reduce the pressure on the blood sugar homeostasis regulation system, maintain blood sugar stability a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/06A21D2/36
CPCA21D2/36A21D13/06A21D13/047
Inventor 刘锐郭佳敏张民隋文杰吴涛
Owner 河北玉桥食品有限公司
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