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White kidney bean sugar-control biscuit with high-activity amylase inhibition capability and preparation method thereof

A technology of amylase inhibition and high activity, applied in dough processing, baking, baked food, etc., can solve the problems of low α-AI activity of white kidney beans, unsatisfactory sugar control effect, and reduced α-AI activity, etc., to achieve Good taste, strong amylase inhibitory effect, enhanced interaction effect

Pending Publication Date: 2021-08-03
浙江维京生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patent does not glycosylate the extract, and the processing temperature is 160-250°C
The existing technology shows that white kidney bean α-AI is sensitive to temperature, and its inhibitory activity on amylase can be affected at temperatures above 60°C. Therefore, the white kidney bean α-AI activity in the final sugar-controlling biscuit obtained in this patent is relatively low, and sugar-controlling The effect is not ideal
Because the amylase inhibitor α-AI in white kidney beans is not resistant to high temperature, and the temperature of biscuits or other baked foods often exceeds 120°C during the heating process, this will inevitably reduce the activity of α-AI, resulting in unsatisfactory sugar control effect

Method used

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  • White kidney bean sugar-control biscuit with high-activity amylase inhibition capability and preparation method thereof
  • White kidney bean sugar-control biscuit with high-activity amylase inhibition capability and preparation method thereof
  • White kidney bean sugar-control biscuit with high-activity amylase inhibition capability and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Glycated white kidney bean α-AI was obtained by heating fructose and white kidney bean powder at a mass ratio of 8:100 at 60°C for 30 minutes to obtain glycosylated white kidney bean α-AI, and mixing the glycosylated white kidney bean α-AI with dough at a mass ratio of 30:100 , baked in a conventional way to make biscuits, the baking temperature is 175-185 beans. At this time, the inhibitory ability of glycosylated white kidney bean crackers to α-amylase was 55.0%.

Embodiment 2

[0039] Example 2: Glucose and white kidney bean powder were heated and reacted at 80°C for 30 minutes at a mass ratio of 4:100 to obtain glycosylated white kidney bean α-AI, and the glycosylated white kidney bean α-AI was mixed with dough at a mass ratio of 10:100 , baked in a conventional way to make biscuits, the baking temperature is 175-185. At this time, the inhibitory ability of glycosylated white kidney bean biscuit to α-amylase was 46.3%.

Embodiment 3

[0040] Example 3: Glycated white kidney bean α-AI was obtained by heating galactose and white kidney bean powder at a mass ratio of 1:100 at 55°C for 30 minutes to obtain glycosylated white kidney bean α-AI, and the mass ratio of glycosylated white kidney bean α-AI and dough was 20:100 Mix and bake in the usual way to make biscuits, the baking temperature is 175-185. At this time, the inhibitory ability of glycosylated white kidney bean biscuits to α-amylase was 40.3%.

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PUM

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Abstract

The invention relates to a preparation method of a white kidney bean sugar-control biscuit with high-activity amylase inhibiting ability. The preparation method comprises the following steps: step 1, carrying out superfine pulverization on white kidney beans or white kidney bean pulp to obtain white kidney bean powder; step 2, adding monosaccharides into the white kidney bean powder for glycosylation reaction to obtain glycosylated white kidney bean alpha-AI, wherein the temperature of the glycosylation reaction is 55-85 DEG C, and the mass ratio of the monosaccharides to the white kidney bean powder is (1-10):100; and step 3, mixing the glycosylated white kidney bean alpha-AI and dough according to the mass ratio of (10-30):100, and thus preparing the biscuit, wherein the superfine pulverization in the step 1 is airflow superfine pulverization, the working pressure is 1.0 MPa, the feeding pressure is 0.3 MPa, the feeding rate is 1.5 kg / h, and the ventilation quantity is 1.8 m<3> / h. The white kidney bean alpha-AI is subjected to glycosylation, so that the heat resistance and the hydrolysis resistance of the white kidney bean alpha-AI are enhanced. The prepared white kidney bean sugar-control biscuit is good in taste, high in alpha-amylase inhibition capability and high in sugar-control level.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a sugar-controlling white kidney bean biscuit with high activity amylase inhibition ability and a preparation method. Background technique [0002] Diabetes melltus (DM) is a group of clinical syndromes caused by genetic factors and environmental factors. It is one of the diseases with the highest incidence in the world. The prevention and treatment of diabetes has become a global health problem. It is an important consideration for food nutrition and safety. Diabetic complications are the main cause of suffering and death in diabetic patients, and postprandial hyperglycemia is an important factor causing diabetic complications. Therefore, starting from food, controlling postprandial blood sugar levels so as to reduce various diabetes and its complications is the key to prevention and treatment. [0003] Foods containing white kidney beans are not only nutritious, but also contai...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/18
CPCA21D13/062A21D2/362A21D2/181
Inventor 柯李晶余兆硕罗思浩刘杰许昌胜
Owner 浙江维京生物科技有限公司