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Chickpea sugar-controlled biscuits and preparation method thereof

A technology for chickpeas and chickpea flour is applied in directions such as baking, baked goods with modified ingredients, dough processing, etc., can solve problems such as rising blood sugar, and achieves a simple preparation method, easy large-scale production, and controllable strong effect

Pending Publication Date: 2020-01-24
YANGTZE DELTA REGION INST OF TSINGHUA UNIV ZHEJIANG +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the raw materials of biscuits on the market are mostly butter, white sugar, etc., and some low-sugar biscuits are mostly coarse-grain biscuits added with oats, quinoa and other grains. Knowing the main factors that can raise blood sugar, the existing technology rarely prepares low-sugar sugar-controlling biscuits starting from the main raw materials of biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 of the present invention provides a sugar-controlling chickpea biscuit and a preparation method thereof. A sugar-controlling chickpea biscuit, containing the following ingredients in mass percentage: 29.8% vegetable oil, 25% low-gluten flour, 30% chickpea flour, 7% erythritol, 8% resistant dextrin, and 0.2% salt.

[0024] A preparation method of chickpea sugar control biscuits, comprising the following steps:

[0025] (1) Stir the above ratio of vegetable oil, erythritol and salt with an egg beater for 5-10 minutes, and mix evenly to form a mixture;

[0026] (2) Sieve low-gluten flour, chickpea flour and resistant dextrin into the above mixture, and use a dough mixer to make dough;

[0027] (3) Cover the surface of the above-mentioned dough with plastic wrap, and place it in a refrigerator at 5°C for 2 hours to refrigerate and proof;

[0028] (4) Extrude the above-mentioned refrigerated and proofed dough with a mold to prepare biscuit embryos;

[0029] (...

Embodiment 2

[0031] Embodiment 2 of the present invention provides a sugar-controlling chickpea biscuit and a preparation method thereof. A sugar-controlling chickpea biscuit, containing the following ingredients in mass percentage: 25% vegetable oil, 25% low-gluten flour, 35.8% chickpea flour, 6% erythritol, 8% resistant dextrin, and 0.2% salt.

[0032] A preparation method of chickpea sugar control biscuits, comprising the following steps:

[0033] (1) Stir the above ratio of vegetable oil, erythritol and salt with an egg beater for 5-10 minutes, and mix evenly to form a mixture;

[0034] (2) Sieve low-gluten flour, chickpea flour and resistant dextrin into the above mixture, and use a dough mixer to make dough;

[0035] (3) Cover the surface of the above dough with plastic wrap, and place it in a refrigerator at 8°C for 2 hours to refrigerate and proof;

[0036] (4) Extrude the above-mentioned refrigerated and proofed dough with a mold to prepare biscuit embryos;

[0037] (5) The abo...

Embodiment 3

[0039] Embodiment 3 of the present invention provides a sugar-controlling chickpea biscuit and a preparation method thereof. A sugar-controlling chickpea biscuit, containing the following ingredients in mass percentage: 23% vegetable oil, 27% low-gluten flour, 36.7% chickpea flour, 6% erythritol, 7% resistant dextrin, and 0.3% salt.

[0040] A preparation method of chickpea sugar control biscuits, comprising the following steps:

[0041] (1) Stir the above ratio of vegetable oil, erythritol and salt with an egg beater for 5-10 minutes, and mix evenly to form a mixture;

[0042] (2) Sieve low-gluten flour, chickpea flour and resistant dextrin into the above mixture, and use a dough mixer to make dough;

[0043] (3) Cover the surface of the above dough with plastic wrap, and place it in a refrigerator at 8°C for 1 hour to refrigerate and proof;

[0044] (4) Extrude the above-mentioned refrigerated and proofed dough with a mold to prepare biscuit embryos;

[0045] (5) The abov...

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Abstract

The invention discloses chickpea sugar-controlled biscuits. The chickpea sugar-controlled biscuits comprise the following ingredients in percentage by weight: vegetable oil 20-30%, low-gluten flour 25-35%, chickpea powder 20-37%, erythritol 3-9%, resistant dextrin 4-8%, and salt 0.2-0.5%. The invention also discloses a preparation method for the chickpea sugar-controlled biscuits. According to thechickpea sugar-controlled biscuits of the invention, the chickpea powder with low starch content is used to replace a part of flour as one of the main ingredients in the biscuits, the more healthy vegetable oil is used to replace butter in the biscuits, and the erythritol with zero sugar and zero fat is used to replace white granulated sugar in the biscuits. According to the chickpea sugar-controlling biscuits of the present invention, by sugar-lowering oil-lowering improvement on three main ingredients of the biscuits including flour, sugar and oil, the prepared biscuits are more suitable for people under weight loss and control of blood glucose, and meet pursuit of health in modern consumers. The preparation method of the chickpea sugar-controlled biscuits is simple, highly controllableand easy to produce on a large scale.

Description

technical field [0001] The invention relates to the field of food technology, [0002] In particular, the present invention relates to a sugar-controlling chickpea biscuit and a preparation method thereof. Background technique [0003] Biscuit is a common snack, mostly made of low-gluten flour, white sugar and butter, and is a popular snack. However, due to the addition of fat and sugar, most biscuits are greasy and high in sugar. With the rise of people's living standards, the requirements for diet are getting higher and higher, and greasy and high-sugar biscuits do not meet the requirements of modern healthy diet. With the diversification of market demand, the current requirements for biscuits are developing in the direction of less oil and less sugar. [0004] Chickpeas originate in India. They are named after the sharp beak-like protrusions on the bean surface. They are also known as peach beans and chickpeas. They are the third largest soybean in the world. Chickpea...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D13/06A21D13/068A21D2/36A21D2/18A21D2/16
CPCA21D13/062A21D13/06A21D13/068A21D2/362A21D2/181A21D2/165
Inventor 纪伟张晓艳张嘉琳郝俊杰宋凤景沈宇标应轩宇赵丽倩
Owner YANGTZE DELTA REGION INST OF TSINGHUA UNIV ZHEJIANG
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