Low-GI biscuit and preparation method thereof

Abstract

The present invention discloses a low-GI biscuit and a preparation method thereof. The low-GI biscuit is prepared from the following components in parts by weight: 1-8 parts of herba dendrodii officinalis powder, 5-15 parts of soy isolate protein, 15-30 parts of cereal bran powder, 5-15 parts of dietary fiber, 3-9 parts of medium and long-chain fatty glyceride, 8-20 parts of coconut oil, 25-40 parts of crystalline fructose, 15-25 parts of whole egg liquid and 0.1-0.5 part of a compound swelling agent. A GI value of the biscuit is smaller than 55. The low-GI biscuit can effectively control a postprandial glycemic index, can also rapidly provide enery, has long satiety time and also has an obvious positive effect on weight control.

Description

technical field [0001] The invention relates to the field of food, in particular to a low GI biscuit and a preparation method thereof. Background technique [0002] Diabetes is a chronic disease common in life, characterized by the presence of high concentrations of glucose in the blood. Excessive blood sugar concentration will lead to metabolic disorders and a series of complications, seriously reducing the quality of life of patients, and serious disease progression can lead to disability or even death. It is urgent to prevent and treat diabetes. At present, insulin and synthetic hypoglycemic drugs are mainly used to treat diabetes in the market. Long-term injection of insulin and taking drugs will cause some adverse reactions or side effects on the body. A hot spot of research is that after eating low GI foods, the release of glucose will gradually slow down, and the peak blood sugar and insulin levels after meals will also be reduced. Insulin resistance. [0003] Dend...

AI Technical Summary

Problems solved by technology

But at present, the deep processing of Dendrobium candidum is not much, especially in baking. Due to the high viscosity of Dendrobium candidum polysaccharides, it is extremely difficult to disperse in the dough, and affects the crisp taste of biscuits, which brings difficulties to the production of biscuit products. great challenge

[0004] Biscuits are a popular snack food that is currently available on the market. They are easy to carry and are very suitable for replenishing energy when hungry. Most products have the characteristics of high oil and high calories, which are very unsuitable for diabetics. Diabetics often feel hungry and unbearable. However, commercially available products can allow diabetics to replenish energy in time and quickly produce a sense of satiety without affecting blood sugar levels. Tall biscuits are few and far between

[0005] At present, most of the low GI biscuits on the market use a combination of high dietary fiber and sugar alcohol. Excessive dietary fiber and sugar alcohol will bring an excessive burden to the intestinal tract of diabetic patients, and it will also be accompanied by gas production. , abdominal distension, abdominal pain

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