Crispy biscuits with low glycemic index and preparation method thereof

A technology of sugar crisp and biscuits, which is applied in the field of low-rise sugar crisp biscuits and its preparation, and can solve the problems of easily affecting the blood lipid level of the human body and prone to iron deficiency anemia

Inactive Publication Date: 2021-04-30
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it is uncertain whether the D-pinitol rich in carob syrup will be denatured under the high temperature conditions of baking, and the butter and shortening in the raw materials are likely to affect the blood lipid level of the human body, so the final degree of blood sugar reduction of this product has a certain degree negative impact of
[0004] Moreover, diabetic patients are more prone to iron defi

Method used

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  • Crispy biscuits with low glycemic index and preparation method thereof
  • Crispy biscuits with low glycemic index and preparation method thereof
  • Crispy biscuits with low glycemic index and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A low-rise sugar crisp biscuit, comprising the following raw materials in parts by weight: 28 parts of low-gluten wheat flour, 28 parts of whole wheat flour, 45 parts of high-amylose cornstarch, 5 parts of inulin, 6 parts of soybean acid polysaccharide, 15 parts of vegetable oil, edible 0.12 parts of salt, 20 parts of maltitol, 9 parts of soybean powder, 0.3 parts of sodium bicarbonate, 0.35 parts of ammonium bicarbonate, 4 parts of egg yolk powder, 6 parts of egg white liquid, 4 parts of lemon juice, and 20 parts of water.

[0029] The preparation method employs the following steps:

[0030] (1) Dissolve edible salt, maltitol, inulin, sodium bicarbonate, and ammonium bicarbonate in 1 / 3 water, and stir with vegetable oil and egg white liquid until a uniform emulsion is formed;

[0031] (2), after adding low-gluten flour and whole wheat flour to the emulsion described in step (1) and stirring for 15 minutes, place it for 35 minutes;

[0032] (3) High amylose cornstarch,...

Embodiment 2

[0038] A low-rise sugar crisp biscuit, comprising the following raw materials in parts by weight: 32 parts of low-gluten wheat flour, 32 parts of whole wheat flour, 35 parts of high-amylose cornstarch, 7 parts of inulin, 4 parts of soybean acid polysaccharide, 25 parts of vegetable oil, edible 0.08 parts of salt, 30 parts of maltitol, 7 parts of soybean powder, 0.5 parts of sodium bicarbonate, 0.28 parts of ammonium bicarbonate, 6 parts of egg yolk powder, 4 parts of egg white liquid, 5 parts of lemon juice, and 26 parts of water.

[0039] The preparation method employs the following steps:

[0040] (1) Dissolve edible salt, maltitol, inulin, sodium bicarbonate, and ammonium bicarbonate in 1 / 3 water, and stir with vegetable oil and egg white until a uniform emulsion is formed;

[0041] (2), after adding low-gluten flour and whole wheat flour to the emulsion described in step (1) and stirring for 20 minutes, place it for 30 minutes;

[0042] (3) High amylose cornstarch, soybea...

Embodiment 3

[0047]A low-rise sugar crisp biscuit, comprising the following raw materials in parts by weight: 30 parts of low-gluten wheat flour, 30 parts of whole wheat flour, 40 parts of high-amylose cornstarch, 6 parts of inulin, 5 parts of soybean acid polysaccharide, 20 parts of vegetable oil, edible 0.1 parts of salt, 25 parts of maltitol, 8 parts of soybean powder, 0.4 parts of sodium bicarbonate, 0.3 parts of ammonium bicarbonate, 5 parts of egg yolk powder, 5 parts of egg white liquid, 5 parts of lemon juice, and 23 parts of water.

[0048] Preparation method is the same as embodiment 1

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Abstract

The invention relates to the technical field of food processing, and in particular, relates to low-glycemic crispy biscuits and a preparation method thereof. The biscuits comprise the following raw materials in parts by weight: 28-32 parts of low-gluten wheat flour, 28-32 parts of whole wheat flour, 35-45 parts of high amylose corn starch, 5-7 parts of inulin, 4-6 parts of soybean acidic polysaccharide, 15-25 parts of vegetable oil, 0.08-0.12 part of edible salt, 20-30 parts of maltitol, 7-9 parts of soybean flour, 0.3-0.5 part of sodium bicarbonate, 0.28-0.35 part of ammonium bicarbonate, 4-6 parts of yolk powder, 4-6 parts of egg white liquid, 4-5 parts of lemon juice and 18-24 parts of water. The biscuits have a low glycemic index, can nourish blood and tonify deficiency, is rich in nutritional value, and is suitable for all kinds of people to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar crispy biscuit and a preparation method thereof. Background technique [0002] The glycemic index (GI) of a food refers to the immediate effect of a food on raising blood sugar in the body. Generally speaking, less than 55 is a low GI food, more than 70 is a high GI food, and between 55 and 70 is a medium GI food. After high GI food enters the gastrointestinal tract, it digests quickly, has a high absorption rate, and releases glucose quickly. After the glucose enters the blood, the peak value is high, and the blood sugar rises high. Eating such foods has a greater impact on blood sugar. The corresponding low GI food has a long residence time in the gastrointestinal tract, a low absorption rate, and slow release of glucose, which is more beneficial for controlling blood sugar. [0003] However, most of the crisping biscuits currently on the market are mainly...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/18A21D2/34A21D2/36A21D13/02A21D13/06
CPCA21D13/062A21D2/181A21D2/34A21D2/362A21D2/186A21D2/36A21D13/02A21D13/06
Inventor 宗爱珍郭会会刘丽娜杜方岭徐同成贾敏田敏
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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