High-resistance flour-based soda biscuits capable of stabilizing blood sugar and preparation method of high-resistance flour-based soda biscuits

Abstract

The invention relates to the field of food manufacturing, and particularly discloses a high-resistance flour-based soda biscuit capable of stabilizing blood sugar and a preparation method of the high-resistance flour-based soda biscuit. The method comprises the following steps: sequentially performing premixing, steam treatment, gradient cooling, freezing aging and resistant starch extraction on wheat flour and polydextrose to obtain high-resistance flour; then the high-resistance flour is mixed with yeast, baking soda, salt, corn oil, milk and water to prepare dough, and the dough is fermented, shaped and baked to obtain the soda biscuits capable of stabilizing the blood sugar. By adding polydextrose into wheat starch, the content of resistant starch in the prepared flour is remarkably increased, and the prepared high-resistance flour is matched with microwave-assisted fermentation to prepare the soda biscuit, so that the preparation energy consumption of the soda biscuit prepared by the application is reduced, and a large amount of resistant starch is contained; the food can effectively maintain the stability of human blood sugar and reduce postprandial blood sugar and insulin response, and is extremely suitable for diabetics to eat.

Description

Technical Field

[0001] The present invention relates to the field of food manufacturing, in particular to a blood sugar-stabilizing soda biscuit made based on high-resistance flour and a preparation method thereof. Background Art

[0002] Before the 1980s, it was believed that starch, like simple sugars, was absorbed by the body at the same rate and had the same impact on postprandial blood sugar responses. In 1982, Englyst et al. first discovered that cooked and cooled potatoes contain starch that is not hydrolyzed by pancreatic amylase and pullulanase, leading to the concept of resistant starch.

[0003] In 1993, resistant starch was defined as "starch and its degradation products that cannot be digested and absorbed in the healthy human small intestine." The introduction of resistant starch (RS) has led researchers to gradually realize that some starches cannot be normally digested in the healthy human small intestine due to factors such as chemical structure, physical properties, and processing methods. This suggests that different starches, due to their different metabolic processes, may have different effects on postprandial blood glucose response and insulin secretion. Resistant starch possesses unique properties due to its crystallization properties, which differ from those of ordinary starch. It is an ingredient with great physiological potential, excellent food processing characteristics, and can be used to manufacture high-quality foods, with broad application prospects.

[0004] Because resistant starch cannot be directly digested, absorbed, or utilized by the human body, it has limited direct physiological effects. Instead, it exerts its rich physiological functions indirectly by affecting the absorption and metabolism of other substances and by producing secondary products through microbial fermentation in the colon. Numerous studies have shown that adding an appropriate amount of resistant starch to the diet can produce a range of physiological benefits, effectively preventing and assisting in the treatment of various chronic diseases, and benefiting human health.

[0005] In existing foods containing resistant starch, the resistant starch is mainly prepared by the autoclave / acid hydrolysis method. However, this method has high energy consumption, low efficiency, and low purity of the resistant starch. As a result, the resistant starch content in existing foods containing resistant starch is low, and it cannot effectively achieve the effect of stabilizing blood sugar.

[0006] Therefore, it is necessary to design a blood sugar-stabilizing soda biscuit made from high-resistant flour and a preparation method thereof, so as to solve the problem that the resistant starch preparation method has high energy consumption, low efficiency, and low purity of resistant starch, resulting in a low content of resistant starch in existing foods containing resistant starch, and the effect of stabilizing blood sugar cannot be effectively achieved. Summary of the Invention

[0007] In view of this, the present invention proposes a blood sugar-stabilizing soda biscuit made from high-resistant flour and a preparation method thereof, so as to solve the problem that the resistant starch preparation method has high energy consumption, low efficiency, and low purity of resistant starch, resulting in a low content of resistant starch in existing foods containing resistant starch, and the effect of effectively stabilizing blood sugar cannot be achieved.

[0008] In one aspect, the present invention provides a method for preparing blood sugar-stabilized soda crackers based on high-resistance flour, comprising the following steps:

[0009] premixing wheat flour and polydextrose to obtain a premixed material, then steaming the premixed material, and cooling it to obtain a first mixture;

[0010] adding ethanol to the first mixture, and performing ultrasonic treatment in an ice bath, centrifuging and collecting the supernatant after the end, and rotary evaporating the supernatant until dry to obtain the high-resistant starch;

[0011] Adding yeast, baking soda, water, corn oil, salt and milk to the high-resistance flour to form dough;

[0012] Naturally fermenting the dough until its pH value reaches 6.8-7.2, and then subjecting the dough to microwave fermentation to obtain fermented dough;

[0013] The fermented dough is placed in a mold for shaping and freezing, and then baked after freezing to obtain the blood sugar-stabilized soda biscuits made based on high-resistance flour.

[0014] Furthermore, the premixing is specifically as follows: stirring the wheat flour and polydextrose at a speed of 40 rpm for 10-20 minutes, then adding water to adjust the moisture content of the material to 10%-50%, and then continuing stirring for 10-30 minutes. The mass ratio of the wheat flour to polydextrose is 100:(2-30).

[0015] Furthermore, the temperature of the steam treatment is 100-180° C., and the treatment time is 1-5 hours.

[0016] Furthermore, the cooling is specifically as follows: cooling the premixed material after steam treatment to 60° C. at a rate of 5° C. / min, then cooling it to 4° C. at a rate of 2° C. / min, and then standing at a constant temperature for 8-12 hours.

[0017] Furthermore, the mass ratio of the first mixture to ethanol is 1:5; the ultrasonic treatment time is 30 minutes; the centrifugal speed is 4000 rpm, and the centrifugation time is 15 minutes.

[0018] Furthermore, when the mixing is carried out, the mass proportions of the high-resistant flour, yeast, baking soda, salt, corn oil, milk and water are: 70-100 parts of high-resistant flour, 0.3-1 part of yeast, 0.3-1 part of baking soda, 0.3-1 part of salt, 0.01-0.05 part of corn oil, 15-30 parts of milk and 5-15 parts of water.

[0019] Furthermore, during the microwave fermentation, the fermentation temperature does not exceed 45° C., the microwave power is 800 W, and the fermentation time is 3 minutes.

[0020] Furthermore, the freezing is specifically as follows: spreading sodium alginate solution on the surface of the shaped dough, and then freezing it at -38°C for 15 minutes.

[0021] Furthermore, the baking temperature is 150° C. and the baking time is 24 minutes.

[0022] On the other hand, the present invention also provides a soda biscuit prepared by the preparation method of the blood sugar-stabilizing soda biscuit based on high-resistance flour.

[0023] Compared with the prior art, the beneficial effects of the present invention are: by adding polydextrose to wheat flour, the resistant starch content in the prepared high-resistant flour and the ease of subsequent processing are significantly increased, thereby increasing the resistant starch content in the soda biscuits made with this high-resistant flour and enhancing its effect of maintaining blood sugar stability; at the same time, the use of microwave-assisted fermentation greatly reduces preparation energy consumption and shortens fermentation time. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Various other advantages and benefits will become apparent to those skilled in the art upon reading the detailed description of the preferred embodiment below. The accompanying drawings are for illustration purposes only and are not to be considered as limiting the present invention. The same reference symbols are used throughout the drawings to represent the same components. In the drawings:

[0025] Figure 1 The present invention provides a flowchart of a method for preparing blood sugar-stabilized soda biscuits based on high-resistance flour provided in an embodiment of the present invention.

[0026] Figure 2 Product pictures of the blood sugar-stabilized soda crackers made based on high-resistance flour and conventional soda crackers provided in the embodiments of the present invention. DETAILED DESCRIPTION

[0027] Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, unless there is a conflict, the embodiments of the present disclosure and the features in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with the embodiments.

[0028] The present invention significantly increases the resistant starch content in the prepared high-resistant flour and the ease of subsequent processing by adding polydextrose to wheat flour, thereby increasing the resistant starch content in soda crackers made from the high-resistant flour and enhancing the effect of maintaining blood sugar stability.

[0029] On the one hand, if Figure 1 As shown, in some embodiments of the present application, a method for preparing blood sugar-stabilized soda crackers based on high-resistance flour comprises the following preparation steps:

[0030] premixing wheat flour and polydextrose to obtain a premixed material, then steaming the premixed material, and cooling it to obtain a first mixture;

[0031] adding ethanol to the first mixture, and performing ultrasonic treatment in an ice bath, centrifuging and collecting the supernatant after the end, and rotary evaporating the supernatant until dryness to obtain the high-resistance flour;

[0032] Adding yeast, baking soda, water, corn oil, salt and milk to the high-resistance flour to form dough;

[0033] Naturally fermenting the dough until its pH value reaches 6.8-7.2, and then subjecting the dough to microwave fermentation to obtain fermented dough;

[0034] The fermented dough is placed in a mold for shaping and freezing, and then baked after freezing to obtain the blood sugar-stabilized soda biscuits made based on high-resistance flour.

[0035] The molecular weight of the polydextrose is preferably 5 kDa; the ethanol concentration is preferably 80% ethanol.

[0036] Specifically, the wheat flour has a wet gluten content of 28% and a water content of 13.2-13.8%.

[0037] It is understandable that when polydextrose is added to wheat flour, the polydextrose molecules can form a hydrogen bond network with the starch chains through molecular bridging, hindering the orderly arrangement of starch during retrogradation; at the same time, the polydextrose molecules can also reduce the gelatinization temperature of starch through phase change regulation and promote the recrystallization of amylose molecules; the polydextrose molecules can also maintain the humidity of the gelatinization system by adjusting the microenvironment and delay the starch aging process; through the synergistic effect of these three pathways, the production efficiency of resistant starch can be greatly improved.

[0038] Understandably, resistant starch cannot be directly digested, absorbed, or utilized by the human body. Therefore, it has limited direct physiological effects. Its diverse physiological functions are primarily exerted indirectly through its effects on the absorption and metabolism of other substances, as well as through the production of secondary products through microbial fermentation in the colon. Adding an appropriate amount of resistant starch to the diet can have a range of physiological benefits, effectively preventing and assisting in the treatment of various chronic diseases, and benefiting human health.

[0039] It's understandable that starch is one of the main forms of carbohydrates in the diet. Once it enters the body, it's converted into glucose by enzymes, causing a rapid rise in blood sugar levels after a meal. However, once resistant starch enters the digestive system, only a small portion is released as glucose into the small intestine, while the majority of its energy is released later through fermentation and digestion in the large intestine. Therefore, consuming an appropriate amount of resistant starch can help smooth out peaks and valleys in postprandial blood sugar, reducing fluctuations. This helps stabilize fasting and postprandial blood sugar levels, reduce obesity, and ultimately play a role in controlling diabetes.

[0040] It's understandable that resistant starch can regulate glucose and insulin levels in the body, helping to maintain glucose homeostasis. Due to its slow metabolism and absorption, resistant starch plays a crucial role in controlling insulin secretion, postprandial blood sugar spikes, and increasing insulin sensitivity, playing a crucial role in managing and intervening in diabetes. Therefore, it's suitable for diabetics and obese individuals. Therefore, consuming foods high in resistant starch can help diabetics regulate their blood sugar levels.

[0041] In some embodiments of the present application, the premixing is specifically as follows: the wheat flour and polydextrose are stirred at a speed of 40 rpm for 10-20 minutes, preferably 15 minutes, and then water is added to adjust the moisture content of the material to 10%-50%, preferably 20%, and then the stirring is continued for 10-30 minutes, preferably 20 minutes, and the mass ratio of the wheat flour to polydextrose is 100: (2-30).

[0042] The mass ratio of the wheat flour to polydextrose is preferably 100:8.

[0043] Specifically, the water added during premixing is deionized water.

[0044] It is understandable that stirring before adding deionized water can fully mix the wheat flour and polydextrose; stirring after adding deionized water can fully mix the wheat flour, polydextrose and deionized water.

[0045] In some embodiments of the present application, the temperature of the steam treatment is 100-180° C., and the treatment time is 1-5 hours. The treatment temperature is preferably 120° C., and the treatment time is preferably 3 hours.

[0046] Specifically, when performing steam treatment, the premixed material is placed in a stainless steel reactor, sealed, and saturated steam is introduced. The temperature is programmed to rise to the target temperature, and the temperature is maintained at the set temperature for a corresponding time, with stirring every 15 minutes.

[0047] In some embodiments of the present application, the cooling is specifically as follows: cooling the premixed material after steam treatment to 60°C at a rate of 5°C / min, then cooling it to 4°C at a rate of 2°C / min, and then keeping it at a constant temperature for 8-12 hours.

[0048] In some embodiments of the present application, the mass ratio of the first mixture to ethanol is 1:5; the ultrasonic treatment time is 30 minutes; the centrifugal speed is 4000 rpm, and the centrifugation time is 15 minutes.

[0049] Specifically, 80% ethanol was added to the first mixture at a solid-liquid ratio of 1:5, followed by ultrasonic treatment for 30 min in an ice bath with an ultrasonic power of 200 W and centrifugation at 4000 rpm for 15 min.

[0050] In some embodiments of the present application, when the mixing is carried out, the mass proportions of the high-resistant flour, yeast, baking soda, salt, corn oil, milk and water are: 70-100 parts of high-resistant flour, 0.3-1 part of yeast, 0.3-1 part of baking soda, 0.3-1 part of salt, 0.01-0.05 part of corn oil, 15-30 parts of milk and 5-15 parts of water; the mass proportions are preferably: 77 parts of high-resistant flour, 0.5 part of yeast, 0.5 part of baking soda, 0.5 part of salt, 0.01 part of corn oil, 21.5 parts of milk and 10 parts of water.

[0051] The temperature of the water is preferably 34-36°C; the temperature of the dough after kneading is preferably 22-25°C;

[0052] Specifically, during the kneading process, yeast, baking soda, water, corn oil, salt and milk are added to the high-resistance flour in sequence, and the dough is pressed and kneaded until a smooth surface is formed.

[0053] In some embodiments of the present application, when performing the microwave fermentation, the fermentation temperature does not exceed 45° C., the microwave power is 800 W, and the time is 3 minutes.

[0054] Specifically, during the microwave fermentation, the microwave power was 800 W, the fermentation time was 3 minutes, and a microwave pulse mode of 30s on / 30s off was used.

[0055] In some embodiments of the present application, the freezing is specifically: spreading sodium alginate solution on the surface of the shaped dough, and then freezing it at -38°C for 15 minutes.

[0056] Specifically, the amount of the sodium alginate solution is 1% of the total mass of the dough.

[0057] In some embodiments of the present application, the baking temperature is 150° C. and the baking time is 24 minutes.

[0058] Specifically, before baking, preheat the oven to 150°C for 2 minutes, then put the shaped and frozen dough into the oven, first bake it at 150°C on the upper fire for 12 minutes, and then bake it at 150°C on the lower fire for 12 minutes.

[0059] It can be understood that the present application uses sodium alginate to replace part of the oil, so that the oil content of the present application is greatly reduced.

[0060] On the other hand, some embodiments of the present invention also provide soda biscuits prepared by a method for preparing blood sugar-stabilizing soda biscuits based on high-resistance flour.

[0061] Example 1

[0062] S1. Premix wheat flour and polydextrose at a mass ratio of 100:2 at a speed of 40 rpm for 10 minutes; then add deionized water to adjust the moisture content to 10%, and continue stirring for 10 minutes to obtain a premixed material.

[0063] S2. The premixed materials were loaded into a reactor, which was sealed and introduced with saturated steam. The temperature was programmed to 100°C and maintained at the set temperature for 1 hour, with stirring every 15 minutes. After the treatment, the temperature was lowered to 60°C at a rate of 5°C / min, and then continued to be lowered to 4°C at a rate of 2°C / min. The mixture was kept at a constant temperature for 8 hours to obtain a first mixture.

[0064] S3. Add 80% ethanol to the first mixture, with a mass ratio of the first mixture to 80% ethanol being 1:5; then ultrasonically treat the mixture in an ice bath for 30 minutes at an ultrasonic power of 200 W. After the treatment, centrifuge the mixture at a speed of 4000 rpm for 15 minutes, and rotary evaporate the supernatant to dryness to obtain the high-resistant flour.

[0065] S4. Take 70 parts of high-resistant flour, add 0.3 parts of yeast, 0.3 parts of baking soda, 5 parts of water, 0.01 parts of corn oil, 0.3 parts of salt and 15 parts of milk in sequence, press and knead until a dough with a smooth surface is formed.

[0066] S5. Naturally ferment the dough until its pH value reaches 6.8-7.2, and then microwave ferment the dough for 3 minutes at a microwave power of 800 W and a microwave pulse mode of 30s on / 30s off, during which the dough temperature is always controlled to be less than 45° C., to obtain the fermented dough.

[0067] S6. Put the fermented dough into a mold for shaping, sprinkle 1% sodium alginate solution by weight of the dough on the surface of the shaped dough, and then immediately freeze it at -38°C for 15 minutes.

[0068] S7. Preheat the oven to 150℃ for 2 minutes, then put the frozen dough into the oven and bake it at 150℃ for 12 minutes, then bake it at 150℃ for 12 minutes, to obtain stable blood sugar soda biscuits made from high-resistant flour.

[0069] Example 2

[0070] S1. Wheat flour and polydextrose were premixed at a mass ratio of 100:8 at a speed of 40 rpm for 15 minutes; deionized water was then added to adjust the moisture content to 20%, and stirring was continued for 20 minutes to obtain a premixed material.

[0071] S2. The premixed materials were loaded into a reactor, which was sealed and introduced with saturated steam. The temperature was programmed to 120°C and maintained at the set temperature for 3 hours, with stirring every 15 minutes. After the treatment, the temperature was lowered to 60°C at a rate of 5°C / min, and then continued to be lowered to 4°C at a rate of 2°C / min. The mixture was kept at a constant temperature for 10 hours to obtain a first mixture.

[0072] S3. Add 80% ethanol to the first mixture, with a mass ratio of the first mixture to 80% ethanol being 1:5; then ultrasonically treat the mixture in an ice bath for 30 minutes at an ultrasonic power of 200 W. After the treatment, centrifuge the mixture at a speed of 4000 rpm for 15 minutes, and rotary evaporate the supernatant to dryness to obtain the high-resistant flour.

[0073] S4. Take 77 parts of high-resistance flour, add 0.5 parts of yeast, 0.5 parts of baking soda, 10 parts of water, 0.01 parts of corn oil, 0.5 parts of salt and 21.5 parts of milk in sequence, press and knead until a dough with a smooth surface is formed.

[0074] S5. Naturally ferment the dough until its pH value reaches 6.8-7.2, and then microwave ferment the dough for 3 minutes at a microwave power of 800 W and a microwave pulse mode of 30s on / 30s off, during which the dough temperature is always controlled to be less than 45° C., to obtain the fermented dough.

[0075] S6. Put the fermented dough into a mold for shaping, sprinkle 1% sodium alginate solution by weight of the dough on the surface of the shaped dough, and then immediately freeze it at -38°C for 15 minutes.

[0076] S7. Preheat the oven to 150℃ for 2 minutes, then put the frozen dough into the oven and bake it at 150℃ for 12 minutes, then bake it at 150℃ for 12 minutes, to obtain stable blood sugar soda biscuits made from high-resistant flour.

[0077] Example 3

[0078] S1. Wheat flour and polydextrose were premixed at a mass ratio of 100:30 at a speed of 40 rpm for 15 minutes; deionized water was then added to adjust the moisture content to 50%, and stirring was continued for 20 minutes to obtain a premixed material.

[0079] S2. The premixed materials were loaded into a reactor, which was sealed and introduced with saturated steam. The temperature was programmed to 180°C and maintained at the set temperature for 5 hours, with stirring every 15 minutes. After the treatment, the temperature was lowered to 60°C at a rate of 5°C / min, and then continued to be lowered to 4°C at a rate of 2°C / min. The mixture was kept at a constant temperature for 12 hours to obtain a first mixture.

[0080] S3. Add 80% ethanol to the first mixture, with a mass ratio of the first mixture to 80% ethanol being 1:5; then ultrasonically treat the mixture in an ice bath for 30 minutes at an ultrasonic power of 200 W. After the treatment, centrifuge the mixture at a speed of 4000 rpm for 15 minutes, and rotary evaporate the supernatant to dryness to obtain the high-resistant flour.

[0081] S4. Take 100 parts of high-resistant flour, add 1 part of yeast, 1 part of baking soda, 15 parts of water, 0.05 parts of corn oil, 1 part of salt and 30 parts of milk in sequence, press and knead until a dough with a smooth surface is formed.

[0082] S5. Naturally ferment the dough until its pH value reaches 6.8-7.2, and then microwave ferment the dough for 3 minutes at a microwave power of 800 W and a microwave pulse mode of 30s on / 30s off, during which the dough temperature is always controlled to be less than 45° C., to obtain the fermented dough.

[0083] S6. Put the fermented dough into a mold for shaping, sprinkle 1% sodium alginate solution by weight of the dough on the surface of the shaped dough, and then immediately freeze it at -38°C for 15 minutes.

[0084] S7. Preheat the oven to 150℃ for 2 minutes, then put the frozen dough into the oven and bake it at 150℃ for 12 minutes, then bake it at 150℃ for 12 minutes, to obtain stable blood sugar soda biscuits made from high-resistant flour.

[0085] Effect detection:

[0086] 1. Resistant starch content detection

[0087] Design an orthogonal experiment:

[0088] S1. Add 2-30% polydextrose to wheat flour and premix at 40 rpm for 15 minutes; then add deionized water to adjust the moisture content to 10-50%, and continue stirring for 20 minutes to obtain a premixed material.

[0089] S2. The premixed materials were placed in a reactor, which was sealed and introduced with saturated steam. The temperature was programmed to 100-180°C and maintained at the set temperature for 1-5 hours, with stirring every 15 minutes. After the treatment, the temperature was lowered to 60°C at a rate of 5°C / min, and then continued to be lowered to 4°C at a rate of 2°C / min. The mixture was kept at a constant temperature for 10 hours to obtain a first mixture.

[0090] S3. Add 80% ethanol to the first mixture, with a mass ratio of the first mixture to 80% ethanol being 1:5; then ultrasonically treat the mixture in an ice bath for 30 minutes at an ultrasonic power of 200 W. After the treatment, centrifuge the mixture at a speed of 4000 rpm for 15 minutes, and rotary evaporate the supernatant to dryness to obtain the high-resistant flour.

[0091] S3. The RS content of the high-resistant flour was determined after digestion with α-amylase (10 U / g) and glucoamylase (20 U / g); the dough was then made with the high-resistant flour, and the storage modulus (G') and loss modulus (G") were determined using an AR-G2 rheometer. The starch granule morphology was observed using a scanning electron microscope to obtain the rheological properties of the dough.

[0092] The orthogonal test uses 4 variable factors and 5 levels for testing:

[0093] Factor 1: water addition (5 levels): 10%, 20%, 30%, 40%, 50%;

[0094] Factor 2 heating temperature (5 levels): 100°C, 120°C, 140°C, 160°C, 180°C;

[0095] Factor 3 heating time (5 levels): 1 h, 2 h, 3 h, 4 h, 5 h;

[0096] Factor 4: polydextrose addition (5 levels): 2%, 4%, 8%, 16%, and 30%;

[0097] The L25(5^4) orthogonal table is used to arrange the experiment, and the factor level table is shown in Table 1:

[0098] Table 1 Factor level table

[0099] level Water addition amount (%) Heating temperature (℃) Heating time (h) Polydextrose dosage (%) 1 10 100 1 2 2 20 120 2 4 3 30 140 3 8 4 40 160 4 16 5 50 180 5 30

[0100] The test results are shown in Table 2:

[0101] Table 2 Orthogonal experimental design and result analysis

[0102]

[0103]

[0104] It can be seen that the optimal process combination determined by range analysis is A2 (20% moisture) B2 (120℃) C3 (3h) D2 (8% polydextrose)

[0105] The above results were analyzed by variance analysis, and the results are shown in Table 3:

[0106] Table 3 Results of variance analysis

[0107] factor SS df MS F-number P-value Significance temperature 18.72 4 4.68 24.63 <0.01 significant Polydextrose 17.35 4 4.34 23.17 <0.01 significant time 12.89 4 3.22 17.23 <0.05 significant Moisture 6.45 4 1.61 8.67 0.073 Not significant

[0108] 2. Principle verification:

[0109] (1) Verification of the molecular bridging effect of polydextrose

[0110] The hydrogen bond quantitative analysis was carried out by Fourier transform infrared spectroscopy (FTIR) to detect the functional group changes of starch-polyglucose complexes. The OH peak intensity (3200-3600 cm -1 area); molecular interaction force test, using a surface tension meter to measure the interfacial tension of different systems, and the micelle stability experiment to evaluate the coating ability of polydextrose; micromorphology verification, using SEM to observe the thickness of the polydextrose coating layer on the surface of starch granules, and atomic force microscopy (AFM) to measure the change in surface roughness.

[0111] The results are shown in Table 4:

[0112] Table 4 Fourier transform infrared spectroscopy (FTIR) detection results

[0113] index Blank group 8% polydextrose group <![CDATA[O-H peak intensity (cm⁻ 1 )]]> 0.82 0.65 Surface tension (mN / m) 72.3 58.7 Coating thickness (μm) 0.8±0.15 Surface roughness (nm) 12.4 6.7

[0114] It can be seen that polydextrose formed a network structure with starch chains through hydrogen bonds (FTIR peak intensity decreased by 20.5%); the reduction in surface tension confirmed its coating ability (ΔΓ=13.6mN / m); SEM also showed that the uniform coating layer (thickness 0.8μm) significantly inhibited the aggregation of starch granules.

[0115] (2) Verification of the phase transition regulation effect of polydextrose

[0116] The gelatinization characteristics were analyzed, and the glass transition temperature (Tg) and gelatinization onset temperature (To) of the starch system were determined by DSC; molecular dynamics simulation was performed using GROMACS software to analyze the restrictive effect of polydextrose on the movement of starch chains; and thermodynamic parameters were determined by calculating the gelatinization activation energy using the Arrhenius equation.

[0117] The results are shown in Table 5:

[0118] Table 5 Phase change regulation effect measurement results

[0119] parameter Blank group 8% polydextrose group Tg(℃) 38.6 45.2 To(℃) 62.8 54.3 Activation energy (kJ / mol) 124.7 158.3

[0120] Polydextrose reduces the radius of gyration of the starch chain by 28% (Rg = 12.3nm → 8.9nm) and the degree of freedom of the starch chain terminal by 41% (RMSD value decreases from 0.82nm to 0.49nm).

[0121] It can be seen that polydextrose increases the Tg by 6.3°C and delays starch retrogradation (ΔTg = 6.6°C); the activation energy increases by 27.6%, confirming that it significantly improves gelatinization stability; the restricted molecular motion leads to an increase in the orderly arrangement of starch chains.

[0122] (3) Verification of the phase change regulation effect of polydextrose

[0123] A moisture migration control experiment was designed to monitor the water evaporation rate of different systems in a constant temperature and humidity chamber (RH = 75%); the aging kinetics study used the programmed cooling (5°C / min) process to measure the change in RS content; and differential scanning calorimetry was used to analyze the glass transition behavior at different cooling rates.

[0124] The results are shown in Table 6:

[0125] Table 6 Microenvironment Regulation Effect Test Results

[0126] index Blank group 8% polydextrose group 24h water evaporation rate (%) 18.7 9.3 RS content (24h) (%) 10.2 12.7 Tg(4℃) 42.1

[0127] As shown in Table 6, the aging rate constant k of the polydextrose group at 4°C decreased by 52% (k decreased from 0.032 / h to 0.015 / h), and the RS content retention rate increased by 37% after 72h (control group: 8.1%, treatment group: 11.1%).

[0128] It can be seen that the evaporation rate of the polydextrose system is reduced by 49.7%, which can maintain the internal microenvironment humidity, and the Tg is increased to 42.1℃ at low temperature, which effectively inhibits the reconstruction of starch chains. At the same time, the aging rate is significantly reduced, confirming the regulatory effect of the microenvironment.

[0129] 2. Experiment on synergistic effect of process parameters

[0130] The experimental parameters are shown in Table 7:

[0131] Table 7 Synergistic effect experimental results

[0132]

[0133] In summary: compared with the traditional process, the resistant starch content of this application is increased by 49.4% (12.7% higher than the highest value reported in the literature); the processing energy consumption is reduced by 27.2%, which has significant industrialization potential; the moisture retention rate is increased by 20.8%, improving the dough processing performance.

[0134] 3. Product images

[0135] like Figure 2 As shown, Figure 2 Among them, B3533 is a stable blood sugar soda biscuit made based on high-resistance flour prepared in Example 2 of the present invention, and B3067 is a soda biscuit prepared using traditional flour.

[0136] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preparing blood sugar-stabilized soda crackers based on high-resistance flour, characterized in that: The method comprises the following preparation steps: premixing wheat flour and polydextrose to obtain a premixed material, then steaming the premixed material, and cooling it to obtain a first mixture; adding ethanol to the first mixture, and performing ultrasonic treatment in an ice bath, centrifuging and collecting the supernatant after the end, and rotary evaporating the supernatant until dryness to obtain the high-resistance flour; Adding yeast, baking soda, water, corn oil, salt and milk to the high-resistance flour to form dough; Naturally fermenting the dough until its pH value reaches 6.8-7.2, and then subjecting the dough to microwave fermentation to obtain fermented dough; The fermented dough is placed in a mold for shaping and freezing, and then baked after freezing to obtain the blood sugar-stabilized soda biscuits made based on high-resistance flour.

2. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: The premixing is specifically as follows: the wheat flour and polydextrose are stirred at a rotation speed of 40 rpm for 10-20 minutes, water is then added to adjust the moisture content of the materials to 10%-50%, and then stirring is continued for 10-30 minutes. The mass ratio of the wheat flour to the polydextrose is 100:(2-30).

3. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: The temperature of the steam treatment is 100-180° C., and the treatment time is 1-5 hours.

4. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: The cooling is specifically as follows: the premixed material after the steam treatment is cooled to 60° C. at a rate of 5° C. / min, then cooled to 4° C. at a rate of 2° C. / min, and then allowed to stand at a constant temperature for 8-12 hours.

5. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: The mass ratio of the first mixture to ethanol is 1:5; the ultrasonic treatment time is 30 minutes; the centrifugal speed is 4000 rpm, and the centrifugation time is 15 minutes.

6. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: During the mixing process, the mass proportions of the high-resistant flour, yeast, baking soda, salt, corn oil, milk and water are: 70-100 parts of high-resistant flour, 0.3-1 part of yeast, 0.3-1 part of baking soda, 0.3-1 part of salt, 0.01-0.05 part of corn oil, 15-30 parts of milk and 5-15 parts of water.

7. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: During the microwave fermentation, the fermentation temperature does not exceed 45° C., the microwave power is 800 W, and the fermentation time is 3 minutes.

8. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: The freezing step specifically includes spreading sodium alginate solution on the surface of the shaped dough, and then freezing the dough at -38°C for 15 minutes.

9. The method for preparing blood sugar-stabilized soda crackers based on high-resistance flour according to claim 1, characterized in that: The baking temperature is 150° C. and the baking time is 24 minutes.

10. Soda crackers prepared according to the method for preparing blood sugar-stabilizing soda crackers based on high-resistance flour according to any one of claims 1 to 9.

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