Medicinal and edible Chinese yam and kudzuvine root biscuit and preparation method thereof

Abstract

The invention designs a medicinal and edible Chinese yam and kudzuvine root biscuit and a preparation method thereof. The medicinal and edible Chinese yam and kudzuvine root biscuit comprises the following main raw materials in parts by weight: 20 parts of kudzuvine root powder, 30 parts of corn flour, 50 parts of Chinese yam powder, 30 parts of bean flour, 10 parts of celery powder, 5 parts of yolk, 1 part of vegetable oil and 1 part of a sweetening agent. The prepared biscuit is rich in nutrition, crispy in taste, strong in satiety, rich in dietary fiber and oligosaccharide, and beneficial to promoting intestinal health. The Chinese yam and the kudzuvine root also have good medicinal values, in view of poor taste of Chinese yam and kudzuvine root corn flour in the market and need of brewing during use, the biscuits are convenient to carry and use, and the commercially available biscuits are mainly crispy biscuits, soda biscuits, tough biscuits and wafer biscuits (1), the crispy biscuits have the characteristic of improving the taste of coarse food grains, and the crispy biscuits have the characteristic of improving the taste of coarse food grains; meanwhile, the biscuit is convenient to carry, so that the crisp biscuit containing the celery, the Chinese yam, the kudzuvine root and the corn is developed, and the application range of the Chinese yam and the kudzuvine root is widened. A compound sweetening agent (stevioside and erythritol) is adopted, so that the studied biscuit is also suitable for patients suffering from sugar control, meanwhile, celery powder is added, and the antihypertensive effect is facilitated after the biscuit is used for a long time.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of health food, in particular to a biscuit with medicinal and edible functions, a preparation method thereof and application thereof. BACKGROUND

[0002] With the acceleration of the pace of life, the health concept is deeply rooted in the contemporary society, and the nutritional value and functionality of food have become the focus of consumers. However, many people are busy with work in the morning and have no time to eat breakfast, or the breakfast is not nutritious enough. Therefore, biscuits have become a convenient meal replacement food, but there are various types of biscuits on the market, and consumers require biscuits not only to have rich taste and unique flavor, but also to be nutritious and not contain too high calories. Traditional high-fat and high-sugar biscuits are no longer popular, and the current pursuit is low-calorie healthy biscuits.

[0003] Celery, ginseng, yam and corn all belong to medicinal and edible substances. They contain rich carbohydrates and proteins, which can provide enough energy for athletes and manual laborers; they also contain various vitamins and minerals, which help protect vision and enhance bone health; in addition, celery and corn are rich in dietary fiber, which helps improve constipation, lower blood pressure and cholesterol.

[0004] As a traditional Chinese medicinal material, yam contains rich starch, protein and trace elements, and has been considered to be able to tonify the middle and replenish qi, and to invigorate the spleen and stomach for a long time; ginseng, another plant widely used in diet therapy and traditional Chinese medicine, is rich in isoflavones, which have been proven to have anti-inflammatory and anti-allergic effects; corn, as a widely planted food crop worldwide, not only has high carbohydrate content, but also contains vitamins and minerals, and is an indispensable part of human daily diet; apigenin in celery, as a flavonoid compound, has antioxidant and anti-inflammatory effects, can inhibit excessive contraction of vascular smooth muscle, and promote vasodilation. Although yam, ginseng and corn paste products exist on the market, the pursuit of low-calorie and sugar-free has also affected the taste. Therefore, considering the preparation of yam, ginseng and corn biscuits with medicinal and edible functions, we not only pay attention to the taste and texture, but also pay more attention to how to provide a healthy choice for young people who are busy with work and have no time to eat breakfast, weight lossers who control sugar and oil, or people with three high groups through these traditional materials. Through in-depth research on the efficacy of these substances, we hope to develop a new type of biscuit product that is both delicious and healthy, to meet the dual needs of consumers for food safety and nutritional value. SUMMARY

[0005] The present application aims to provide a kind of medicinal and edible meal replacement biscuit and preparation method, the biscuit not only has the effects of promoting intestinal peristalsis, reducing intestinal absorption of harmful substances, preventing obesity, invigorating spleen and stomach, reducing blood pressure and reducing blood sugar, but also has the characteristics of low heat, satiety and the like.

[0006] The present application also uses a kind of compound sweetener (xylitol, stevioside, erythritol) to make the biscuit suitable for sugar control patients.

[0007] To achieve the above-mentioned purpose, the present application adopts the following technical solutions: The specific components of different components are as follows: celery powder 1-10 parts, ginseng powder 10-20 parts, corn flour 10-30 parts, yam powder 10-50 parts, bean powder 10-30 parts, sugar substitute 0.1-0.5 parts, vegetable oil 0.5-1 parts, egg yolk 0.5-1 parts;

[0008] The vegetable oil is corn oil, olive oil, sunflower seed oil

[0009] The sugar substitute is xylitol, erythritol, stevioside

[0010] The preparation method of the yam ginseng corn meal replacement biscuit is as follows: (1) the weight of the yam ginseng corn biscuit is taken according to the above; (2) first, the celery coarse powder and the chickpea powder are added to the ball mill for micronization; (3) the micronized celery chickpea powder, corn flour, ginseng powder and yam powder are mixed, and the egg yolk liquid, vegetable oil and sugar substitute are added in turn; (4) stir evenly and knead into dough; (5) roll the dough into a sheet and cut it into pieces or rods of the same size; (6) bake the sheet and cool it to obtain the biscuit rich in dietary fiber. The baking temperature is 150-220 DEG C, and the baking time is 8-15 min.

[0011] Detailed description of the formula principle of the present application

[0012] Yam, as a traditional Chinese medicinal material, contains polysaccharides, saponins, polyphenols, proteins, trace elements and other functional components, and a large number of studies have confirmed that yam has the effects of immune regulation, anti-tumor, antioxidant, anti-aging, blood sugar lowering, blood lipid lowering and spleen and stomach regulating.

[0013] Pueraria, another plant widely used in diet therapy and traditional Chinese medicine, is rich in isoflavones, which have been proven to have anti-inflammatory and anti-allergic effects. Studies have shown that isoflavones such as puerarin and genistein in Pueraria and sitosterol are the key active ingredients for the prevention and treatment of diabetes, which can prevent and treat diabetes through various pharmacological effects.

[0014] Corn, as a widely planted food crop worldwide, not only has high carbohydrate content, but also contains vitamins and minerals, making it an indispensable part of human daily diet.

[0015] Chickpea starch has higher Ca, K, Mg, Na content than pea starch, and the cellulose content is 172 times that of pea starch, which can increase the protein content and resistant starch content of biscuits. Resistant starch not only regulates blood sugar, but also promotes the growth of beneficial bacteria, improves intestinal function, and even enhances satiety, helping to control weight.

[0016] Celery mainly includes flavonoid substances and their glycosides (apigenin, luteolin), phthalide compounds, etc. Celery has good medicinal function, and the flavonoids it contains, including flavones and their derivatives, mostly exist in glycoside form, have the effects of regulating the fragility and permeability of capillaries, lowering blood pressure, lowering blood lipids, scavenging free radicals and resisting cardiovascular diseases.

[0017] Stevioside is a glycoside extracted from the leaves of a plant in the Asteraceae family (the plant is called sweetleaf in China). Its sweet components include stevioside, steviol A, B, C, D, and E. It is not absorbed by the body and does not produce heat energy, making it a good natural sweetener for diabetics and obese patients.

[0018] Xylitol is a sweetener extracted from white birch, oak, corn cob, and sugar cane residue. Commercial xylitol is made from deep processing of agricultural crops such as corn cob and sugar cane residue. It is a natural and healthy sweetener. Xylitol is not a "foreign product" for the human body, as it is an intermediate in normal sugar metabolism. It does not require insulin for metabolism and does not raise blood sugar levels. It can also eliminate the three symptoms of diabetes (polydipsia, polyuria, and polyphagia). Therefore, it is a safe sweetener, nutritional supplement, and adjunctive therapy for diabetics.

[0019] Erythritol is a naturally occurring sugar alcohol that tastes cool and has no aftertaste. It is commonly used as a low-calorie sweetener with a sweetness of about 60-70% of sucrose. However, it has very low heat and is almost not metabolized by the human body, which does not significantly affect blood sugar and nutrients.

[0020] Compared with the prior art, the present application has the following advantages:

[0021] Nutrition and ingredients

[0022] 1. Both medicine and food (1) The formula contains celery powder, which is a vegetable and has the effect of lowering blood pressure. (2) The yam in the formula can be used as a vegetable and has the effect of invigorating the spleen and stomach. (3) The ginseng powder in the formula can be used as a breakfast to fill the stomach and also can prevent and treat diabetes.

[0023] 2. Replace sucrose

[0024] The sugar content of xylitol and stevioside in the formula is suitable for diabetic patients to eat.

[0025] Convenient to eat, easy to store and carry

[0026] 1. The biscuit has less moisture and is not easy to deteriorate

[0027] 2. Open and eat, convenient to eat BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 The appearance of the medicine and food biscuit in the present application.

[0029] Figure 2 The biscuit preparation process flowchart in the present application.

[0030] Figure 3 The biscuit baking temperature curve in the present application. DETAILED DESCRIPTION

[0031] In order to make the content of the present application more convenient to understand, the technical solutions described in the present application will be further described below in combination with specific embodiments, but the present application is not limited thereto.

[0032] Example 1: Take 50g yam powder, 50g ginseng powder, 50g corn flour, 30g bean flour, 5g celery powder, add 2g sunflower seed oil, 0.1g erythritol, 10g egg yolk liquid, stir evenly, knead into dough. Roll the dough into a sheet and cut into different shapes; then put it into the oven at 160℃ for 15 minutes, take out and cool to get the desired biscuit.

[0033] Example 2: Take 50g yam powder, 50g ginseng powder, 50g corn flour, 30g bean flour, 10g celery powder, add 2g sunflower seed oil, 0.1g erythritol, 10g egg yolk liquid, stir evenly, knead into dough. Roll the dough into a sheet and cut into different shapes; then put it into the oven at 160℃ for 15 minutes, take out and cool to get the desired biscuit.

[0034] Example 3: Take 50g of yam powder, 50g of kudzu root powder, 50g of corn powder, 30g of soybean powder, 15g of celery powder, add 2g of sunflower seed oil, 0.1g of erythritol, 10g of egg yolk liquid, stir evenly, knead into dough. Roll the dough into a dough sheet, cut into different shapes; then put the dough sheet into the oven, bake at 160°C for 15 minutes, take out and cool to get the desired biscuits.

[0035] Example 4: Take 50g of yam powder, 50g of kudzu root powder, 50g of corn powder, 20g of soybean powder, 10g of celery powder, add 2g of sunflower seed oil, 0.1g of erythritol, 10g of egg yolk liquid, stir evenly, knead into dough. Roll the dough into a dough sheet, cut into different shapes; then put it into the oven, bake at 160°C for 15 minutes, take out and cool to get the desired biscuits.

[0036] Example 5: Take 50g of yam powder, 50g of kudzu root powder, 50g of corn powder, 40g of soybean powder, 15g of celery powder, add 2g of sunflower seed oil, 0.1g of erythritol, 10g of egg yolk liquid, stir evenly, knead into dough. Roll the dough into a dough sheet, cut into different shapes; then put it into the oven; then put the dough sheet into the oven, bake at 160°C for 15 minutes, take out and cool to get the desired biscuits.

[0037] Example 6: Take 50g of yam powder, 50g of kudzu root powder, 50g of corn powder, 30g of soybean powder, 10g of celery powder, add 2g of sunflower seed oil, 0.1g of erythritol, 10g of egg yolk liquid, stir evenly, knead into dough. Roll the dough into a dough sheet, cut into different shapes, then put the dough sheet into the oven, bake at 170°C for at least 10 minutes, take out and cool to get the desired biscuits.

[0038] Example 7: Take 50g of yam powder, 50g of kudzu root powder, 50g of corn powder, 30g of soybean powder, 10g of celery powder, add 2g of sunflower seed oil, 0.1g of erythritol, 10g of egg yolk liquid, stir evenly, knead into dough. Roll the dough into a dough sheet, cut into different shapes, then put the dough sheet into the oven, bake at 180°C for at least 10 minutes, take out and cool to get the desired biscuits.

[0039] Example 8: Take 50g of yam powder, 50g of kudzu root powder, 50g of corn powder, 30g of soybean powder, 10g of celery powder, add 2g of sunflower seed oil, 0.1g of erythritol, 10g of egg yolk liquid, stir evenly, knead into dough. Roll the dough into a dough sheet, cut into different shapes, then put it into the oven; then put the dough sheet into the oven, bake at 190°C for at least 10 minutes, take out and cool to get the desired biscuits.

[0040] Evaluation method: moisture determination, taste evaluation.

[0041] Moisture determination

[0042] Water is one of the key factors affecting the quality of biscuits. The appropriate moisture content not only can maintain the crisp taste of biscuits, but also is an important condition to prevent microbial growth. In this study, the moisture content was determined by Karl Fischer method according to the national standard GB5009.3 for crisp biscuits. The specific scoring criteria are as follows: Table 1 Moisture determination scoring criteria

[0043] Sensory evaluation criteria:

[0044] Ten healthy men and women aged 18-50 were invited to participate in sensory analysis. The team members were mainly from the Department of Pharmaceutical Preparation of the Medical College, and voluntarily agreed to participate in sensory evaluation. Weighted scoring method was used to set the scoring weight: Table 2 Sensory evaluation scoring table

[0045] The comprehensive score is the sum of the moisture content and the sensory evaluation score, and the comprehensive score = moisture * 50% + sensory evaluation * 50%.

[0046] The biscuits containing celery powder prepared by the above examples have a crisp taste, and have a mixed flavor of celery aroma and corn aroma.

[0047] The comprehensive scores of the biscuits prepared in Examples 1-8 are as follows:

[0048] Comprehensive score Table 3 Comparison of comprehensive scores

[0049] As can be seen from Table 3, the comprehensive score of Example 6 is the highest, and the biscuits prepared have a complete appearance, clear color, and a crisp taste.

[0050] The above is only the preferred embodiment of the present application, and any equivalent changes and modifications made within the scope of the application should be included in the scope of the present application.

Claims

1. The invention provides a kind of medicinal and edible yam and kudzu root biscuit.

2. The biscuit is suitable for obesity, high blood pressure and diabetes.

3. The biscuit contains celery powder, kudzu root powder, corn flour, yam powder and bean powder.

4. The content of celery powder, kudzu root powder, corn flour, yam powder and bean powder in the biscuit is as follows by weight: The specific amount of different components is as follows: celery powder 1-10 parts, kudzu root powder 10-20 parts, corn flour 10-30 parts, yam powder 10-50 parts, bean powder 10-30 parts, sugar substitute 0.1-0.5 parts, vegetable oil 0.5-1 part, egg yolk 0.5-1 part.

5. The vegetable oil in claim 3 is corn oil, olive oil, sunflower seed oil.

6. The sugar substitute in claim 3 is xylitol, erythritol, stevioside.

7. The celery powder and bean powder in claim 3 are both micronized.

8. The bean powder in claim 3 is chickpea powder, pea powder.

Images