Low-GI biscuit and preparation method thereof

A technology for biscuits and cereals, applied in the field of low GI biscuits and their preparation, can solve the problems of the intestinal burden of diabetics, affect the crispy taste of biscuits, and not much deep processing, and achieve the reduction of body fat rate, high protein and fiber content, non-absorbable effect

Pending Publication Date: 2021-02-19
杭州赛能医药科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 unsuitab

Method used

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  • Low-GI biscuit and preparation method thereof
  • Low-GI biscuit and preparation method thereof
  • Low-GI biscuit and preparation method thereof

Examples

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Example Embodiment

[0030]Example 1

[0031]The low-GI biscuit provided in this embodiment includes the following raw materials in parts by weight: 5 parts of Dendrobium officinale powder, 9 parts of soy protein isolate, 24 parts of wheat bran powder, 9 parts of resistant dextrin, and medium and long chain fatty acid glycerin 5 parts of esters, 10 parts of coconut oil, 18 parts of crystalline fructose, 20 parts of whole egg liquid, 0.3 parts of sodium bicarbonate, 0.2 parts of ammonium bicarbonate.

[0032]Seefigure 1 , The preparation method of low GI biscuit provided in this embodiment includes the following steps:

[0033]Step one: mixing Dendrobium candidum powder, soybean protein isolate, wheat bran powder, dietary fiber and medium and long-chain fatty acid glycerides to obtain a first mixture;

[0034]Step 2: Stir and mix coconut oil, crystalline fructose, whole egg liquid, and compound leavening agent to obtain a second mixture;

[0035]Step 3: Stir the first mixture and the second mixture evenly to form biscu...

Example Embodiment

[0038]Example 2

[0039]The low-GI biscuit provided in this embodiment includes the following raw materials in parts by weight: 5 parts of Dendrobium officinale powder, 12 parts of soy protein isolate, 26 parts of wheat bran powder, 7 parts of resistant dextrin, and medium and long chain fatty acid glycerin 7 parts of ester, 8 parts of coconut oil, 20 parts of crystalline fructose, 22 parts of egg liquid, 0.3 part of sodium bicarbonate, 0.2 part of ammonium bicarbonate.

[0040]The preparation method of the low GI biscuit provided in this example is the same as that of Example 1.

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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...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D13/04A21D13/06A21D13/062A21D13/068A21D13/064A21D13/80
CPCA21D13/02A21D13/04A21D13/06A21D13/062A21D13/068A21D13/064A21D13/80
Inventor 陈莉李波韩丙倩汤益萍郦梦明
Owner 杭州赛能医药科技有限公司
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