Slowly digestible biscuit containing okra seed procyanidine and preparation method thereof

Abstract

The invention discloses a slowly digestible biscuit containing okra seed procyanidine and a preparation method of the slowly digestible biscuit. The preparation method is characterized by comprising the following steps: (1) fully screening 500g of flour, (2) mixing 40g of xylitol and 40g of stevioside, adding a proper amount of water, heating and melting into syrup, filtering for use, and sufficiently whipping 40g of butter, (3) preparing a dough, and adding 0.5 g of water-redissolved okra seed procyanidine freeze-dried powder, two eggs and whipped butter in the flour mixing process, (4) rolling the dough until the thickness of the dough is about 2-3mm, (5) molding the dough by using a mold, baking the molded dough in an oven, and controlling the surface temperature of the biscuits to be 125 DEG C and the baking time to be 20 minutes, and (6) cooling the biscuits to 38-40 DEG C. The defects that the biscuits are high in fat and high in sugar, various diseases are caused and obesity risks exist are ingeniously overcome, the natural plant extract, namely the okra seed extract, with procyanidine as the main component is used for improving the characters of the biscuits, and the defectthat an artificially synthesized additive is prone to generating various side effects on the human body is effectively overcome.

Description

technical field [0001] The invention relates to a slow-digestion biscuit containing okra seed proanthocyanidins and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The Maillard reaction is a very common non-enzymatic browning reaction in the processing of baked foods. During this reaction, the characteristic color, aroma, taste and other sensory characteristics of baked foods can be produced. The specific mechanism and reaction process of the Maillard reaction are not completely clear in the current research, but the current research has confirmed that in the process of the Maillard reaction, advanced glycation end products (AGEs) that are harmful to the human body can be produced . [0003] AGEs are stable covalent compounds produced by non-enzyme-catalyzed reactions in the physiological environment based on amino groups and reducing sugars (glucose, fructose, pentose, etc.) of proteins, fats, and nucleic aci...

Images