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Soda biscuits suitable for people with diabetes and preparation method thereof

A soda biscuit, diabetes technology, applied in application, dough preparation, dough handling, etc., can solve problems such as sensory deficits, low self-management behavior compliance, postprandial blood sugar effects, etc., to improve blood sugar level fluctuations, avoid fat Excessive levels, reducing the effect of blood sugar spikes

Pending Publication Date: 2020-04-17
玛士撒拉(上海)医疗科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, there are very limited foods developed for diabetics on the market, and the few products developed for diabetics have some sensory defects, which cannot meet the needs of diabetics
Nowadays, most of the products suitable for people with diabetes have problems such as difficulty in grasping the specific quantitative indicators in the actual meal during use, showing generally low self-management behavior compliance, and it is difficult to provide continuous and effective services for patients
Biscuits, as a food with quantifiable dosage and nutritional content, can be used in people with diabetes. However, the soda biscuits currently on the market are foods with high sugar content and high glycemic index, which have a relatively large impact on postprandial blood sugar. At the same time, in order to maintain the crispness and chewiness of soda crackers, soda crackers will be added with fat, which has a high fat content, which is not conducive to energy control, so it is not suitable for people with diabetes

Method used

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  • Soda biscuits suitable for people with diabetes and preparation method thereof
  • Soda biscuits suitable for people with diabetes and preparation method thereof
  • Soda biscuits suitable for people with diabetes and preparation method thereof

Examples

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preparation example Construction

[0038] Furthermore, the embodiment of the present invention also provides a method for preparing the above-mentioned soda cracker suitable for people with diabetes, comprising: mixing the above-mentioned raw materials and fermenting to form the soda cracker.

[0039] Specifically, wheat flour, oat flour and dry yeast are mixed with an appropriate amount of water and stirred for 6-7 minutes, so that the above-mentioned materials are mixed evenly, and then the first fermentation (that is, the dough) is carried out to form the first fermentation product; the first fermentation The best conditions are: the temperature is 25-30°C, the humidity is 70-80%, and the time is 2-5 hours, and the dough is fermented until the volume expands to the maximum, and after a slight drop, it means that the first fermentation is completed.

[0040] Then the first fermentation product is mixed with the remaining raw materials to carry out the second fermentation to form the second fermentation product...

Embodiment 1

[0047] This example provides a soda cracker suitable for people with diabetes, whose raw materials include 74 parts of wheat flour, 8 parts of palm oil, 6.2 parts of resistant dextrin, 2.5 parts of soybean dietary fiber, 2.5 parts of cooked chia seeds, and 2.2 parts of soybean protein isolate 2 parts of wheat bran, 0.7 part of edible salt, 0.7 part of pregelatinized starch, 0.6 part of calcium carbonate, 0.4 part of shallot, 0.4 part of baking soda and 0.2 part of dry yeast.

[0048] This embodiment also provides a method for preparing the above-mentioned soda crackers, including:

[0049] Mix wheat flour and dry yeast evenly, then add water, stir for 6-7 minutes, and keep the temperature of the dough at 28°C. Proof for 5 hours in the proofing box (proving temperature 30°C, 80% RH), the final dough volume expands to the maximum, and slightly falls back to form the first fermentation product.

[0050] Then add the remaining materials to the first fermentation product, mix even...

Embodiment 2

[0053] This example provides a soda biscuit whose raw materials include 47 parts of wheat flour, 20 parts of oat flour, 5 parts of whole wheat flour, 3 parts of edible wheat bran powder, 7 parts of palm oil, 5.5 parts of resistant dextrin, and 2.5 parts of soybean protein isolate. 2 parts of soybean dietary fiber, 2.0 parts of cooked chia seeds, 1.5 parts of cooked chickpea powder, 1.3 parts of whole milk powder, 1 part of pregelatinized starch, 0.9 parts of cooked tartary buckwheat powder, 0.5 parts of calcium carbonate, edible salt 0.4 parts, dry yeast 0.2 parts and baking soda 0.4 parts.

[0054] Its preparation method is consistent with Example 1, the difference is that oat flour is added during the first fermentation, meanwhile, the conditions for the first fermentation are: temperature is 25°C, humidity is 70%, and the time is 2 hours. The conditions are: the temperature is 27°C, the humidity is 75%, the time is 1.5 hours, and the dough is left to stand for 12-15 minutes...

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Abstract

The invention relates to the technical field of special foods, in particular to soda biscuits suitable for people with diabetes and a preparation method thereof. The raw materials of the soda biscuitscomprise, by weight, 35-76 parts of wheat flour, 0-35 parts of oat flour, 0-20 parts of whole wheat flour, 6-10 parts of oils, 2-6 parts of soybean protein isolate, 0-5 parts of whole milk powder, 0-3 parts of chickpea powder, 0-3 parts of tartary buckwheat powder, 0-3 parts of pre-gelatinized starch, 0-3 parts of corn starch, 0-3 parts of chive, 5-11 parts of water-insoluble dietary fiber, 2-7 parts of water-soluble dietary fiber, 0.1-2 parts of salt, 0.1-2 parts of calcium carbonate, 0.1-2 parts of dry yeast and 0.1-1.5 parts of baking soda. The soda biscuits are low in sugar rising speed,capable of improving the situation of sudden rise of postprandial blood sugar, suitable for people with diabetes to eat, clear in internal layering and crisp in taste, and the taste of the soda biscuits is improved.

Description

technical field [0001] The invention relates to the technical field of special food, in particular to a soda biscuit suitable for people with diabetes and a preparation method thereof. Background technique [0002] At present, there are very limited foods developed for diabetics on the market, and the few products developed for diabetics have some sensory defects, which cannot meet the needs of diabetics. Nowadays, most of the products suitable for people with diabetes have problems such as difficult to grasp the specific quantitative indicators in the actual meal during use, showing generally low self-management behavior compliance, and it is difficult to provide continuous and effective services for patients. Biscuits, as a food with quantifiable dosage and nutritional content, can be used in people with diabetes. However, the soda biscuits currently on the market are foods with high sugar content and high glycemic index, which have a relatively large impact on postprandia...

Claims

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Application Information

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IPC IPC(8): A21D2/02A21D2/14A21D2/18A21D2/26A21D2/34A21D2/36A21D8/04A21D13/06A21D13/062
CPCA21D2/02A21D2/14A21D2/18A21D2/186A21D2/188A21D2/266A21D2/34A21D2/36A21D8/047A21D13/06A21D13/062
Inventor 张波唐黎明崔鹏举徐佳张妍
Owner 玛士撒拉(上海)医疗科技有限公司
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