Sweet biscuit with low glycemic index and preparation method thereof

A glycemic index and sweetness technology, which is applied in legume bakery, baking, dough processing, etc., can solve the problems of reducing biscuit calories, high calories, and poor taste of biscuits, so as to alleviate the rapid rise of blood sugar , Improve the taste of ingestion, and the effect of crunchy taste

Pending Publication Date: 2022-04-12
ANHUI QINGSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of sweet taste biscuit with low glycemic index and preparation method thereof, realize reducing biscuit heat by replacing sucrose with erythritol and galacto-oligosaccharide; And by adding appropriate amount of egg white and xylitol; Improve Biscuit intake taste solves the existing problems of poor taste and high calorie intake of biscuits

Method used

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  • Sweet biscuit with low glycemic index and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment provides a low-glycemic index sweet biscuit, which is prepared from the following raw materials in mass fractions: 65% mixed grain powder, 15% whey protein powder, 5% white kidney bean powder, 3% egg white, xylose Alcohol 3%, Erythritol 2%, Galactooligosaccharide 1.5%, Phytostanol Esters 2.5%, Resistant Dextrin 1.5%, and Leavening Agent 1.5%.

[0036] At the same time, the mass fractions of the raw materials of the mixed miscellaneous grain powder are as follows: quinoa 10%, red bean 10%, pea 15%, oat 15%, buckwheat 10%, barley 7.5%, red rice 10%, barley 7.5%, millet 7.5% and Germinated Brown Rice 7.5%. Correspondingly, the leavening agent is composed of 45% baking soda, 35% baking powder and 20% selenium-enriched yeast.

[0037] Attached below figure 1 Describe the preparation method of the low-glycemic index sweet biscuit of the present invention:

[0038] A00: Weigh the mixed miscellaneous grain powder of the corresponding components and crush it i...

Embodiment 2

[0044] Embodiment two, repeat embodiment 1, the difference with embodiment 1 is,

[0045] The low-glycemic index sweet biscuit is prepared from the following raw materials in mass fractions: 75% mixed grain powder, 8% whey protein powder, 5% white kidney bean powder, 2% egg white, 2% xylitol, Erythritol 2%, galacto-oligosaccharide 1.5%, phytostanol ester 2%, resistant dextrin 1%, and leavening agent 1.5%.

[0046] At the same time, the mass fractions of the raw materials in the mixed miscellaneous grain powder are as follows: 15% quinoa, 15% red beans, 10% peas, 10% oats, 10% buckwheat, 7.5% barley, 10% red rice, 7.5% barley, 7.5% millet and Germinated Brown Rice 7.5%. In addition, the leavening agent is composed of 35% baking soda, 35% baking powder and 30% selenium-enriched yeast.

[0047] In this example, the mixed cereal powder with a higher mass fraction is used, and the phytostanol ester is added, so that the prepared biscuit has the effect of crispy and crispy taste; ...

Embodiment 3

[0048] Embodiment three, repeat embodiment 1, the difference with embodiment 1 is,

[0049] Low-glycemic index sweet biscuits, prepared from the following raw materials in mass fractions: mixed grain powder 70%, whey protein powder 11.5%, white kidney bean powder 7.5%, egg white 3%, xylitol 3%, erythritol 3% sugar alcohol, 2.5% galacto-oligosaccharide, 3% plant stanol ester, 2% resistant dextrin and 2.5% leavening agent; specifically, the leavening agent consists of baking soda, baking powder and selenium-enriched yeast one or more components.

[0050] The mixed grain powder is made from quinoa, red beans, peas, oats, buckwheat, barley, red rice, barley, millet and germinated brown rice after crushing; specifically, the mass components of the mixed grain powder are as follows: quinoa 12.5% , red beans 12.5%, peas 12.5%, oats 12.5%, buckwheat 12.5%, barley 9%, red rice 9%, barley 6.5%, millet 6.5% and germinated brown rice 6.5%.

[0051] In this embodiment, by adopting mixed ...

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Abstract

The invention discloses a low glycemic index sweet biscuit and a preparation method thereof, and relates to the technical field of food processing. The biscuit is prepared from the following raw materials in parts by mass: mixed coarse cereal powder, whey protein powder, white kidney bean powder, egg white, xylitol, erythritol, galactooligosaccharide, phytostanol ester, resistant dextrin and a bulking agent, the mixed coarse cereal powder is prepared by crushing quinoa, red beans, peas, oats, buckwheat, barley, red rice, coix seeds, millet and germinated brown rice. The mixed coarse cereal powder is adopted to replace wheat flour, so that the defect that the wheat flour is indeed diverse in vitamins and minerals is overcome; meanwhile, the glycemic index of the mixed coarse cereal powder is lower than that of wheat flour, the digestion speed is low, and the defect that blood sugar rises fast can be relieved; sucrose is replaced by erythritol and galactooligosaccharide, so that the calorie of the biscuit is reduced, and the biscuit is suitable for diabetics and people who lose weight to eat; egg white and xylitol are added; the intake taste of the biscuit is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-glycemic index sweet biscuit and a preparation method of a low-glycemic index sweet biscuit. Background technique [0002] Biscuit is a common snack. As a snack or dietary supplement, it is easy to eat and carry. It has become an indispensable food in daily life and has been loved by people of all ages. In recent years, with the popularity of healthy eating concepts, low-calorie biscuits have a growing market. But most of the existing low-calorie biscuits taste rough and have a bad mouthfeel. [0003] The existing disclosed patent technology (Patent No. ZL201811230262.1) is a low-calorie whole grain miscellaneous grain crispy biscuit and its preparation method, which belongs to the field of biscuit preparation. Aiming at the problem of incomplete nutrients and high calories in biscuits, the present invention utilizes the following raw materials in vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/045A21D13/047A21D13/062A21D2/34A21D2/18A21D2/14
Inventor 王建中常献娜张文文邹怀江程志超
Owner ANHUI QINGSONG FOOD
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