A low-glycemic index cake and a method for preparing the same
By combining modified green banana powder and other specific powders with functional substances, and using specific baking processes, the glycemic index of pastries is reduced, solving the problems of elevated blood sugar and deteriorated taste, and providing low-GI pastries suitable for blood sugar control.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 让淑财
- Filing Date
- 2026-06-01
- Publication Date
- 2026-07-10
AI Technical Summary
Existing pastries are mainly made from refined wheat flour, white sugar, and a large amount of oil, resulting in a high glycemic index. Long-term consumption can easily lead to a rapid rise in post-meal blood sugar. In addition, the use of whole grains or mixed grain flour to replace wheat flour in existing technologies has led to a deterioration in taste, resulting in low consumer acceptance.
It uses a combination of specific powders such as modified green banana powder, chicory root fiber, oat bran, and konjac powder, along with functional substances such as poria cocos powder, kudzu root powder, mulberry leaf powder, and microencapsulated Lactobacillus plantarum, combined with a specific baking process to reduce the glycemic index and improve the taste.
The prepared low glycemic index pastries have a GI value of less than 45, have good sensory characteristics, are suitable for people who need to control their blood sugar, and improve the taste deterioration problem introduced by whole grain or mixed grain flour.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a low glycemic index pastry and its preparation method. Background Technology
[0002] The glycemic index (GI) is an effective indicator for measuring the postprandial blood glucose response to food, reflecting the degree to which carbohydrates in food affect blood glucose levels. According to relevant standards, foods with a GI value ≤ 55 are defined as low-GI foods. These foods are digested and absorbed more slowly in the gastrointestinal tract, allowing glucose to be released into the bloodstream gradually, thus helping to maintain stable postprandial blood glucose levels. In recent years, with the continuous rise in the global prevalence of chronic diseases such as diabetes, obesity, and metabolic syndrome, low-GI dietary intervention has become a research hotspot in the field of nutrition and an important clinically recommended dietary strategy. Therefore, developing low-GI functional foods that combine good taste and nutritional value to meet the needs of specific consumer groups (such as diabetic patients, those with high blood sugar, and weight management individuals) has significant practical implications and market prospects.
[0003] Pastries, as traditional baked goods, are typically made primarily from refined wheat flour, white sugar, and a large amount of oil. They are classified as high-GI foods, and long-term consumption can lead to a rapid rise in post-meal blood sugar, which is detrimental to blood sugar control. To improve this situation, current technologies often use whole grain flour rich in dietary fiber to replace some of the refined flour. However, this substitution often results in a rougher texture, a harder consistency, and a decrease in specific volume, leading to poor quality deterioration and low consumer acceptance.
[0004] Therefore, how to effectively reduce the glycemic index of pastries through scientific raw material compounding and innovative processing methods, while solving the problem of taste deterioration caused by the introduction of whole grains or miscellaneous grains, and achieving a balance between nutrition and taste, is a technical problem that urgently needs to be solved in this field. Summary of the Invention
[0005] The purpose of this invention is to provide a low glycemic index pastry and its preparation method.
[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a low glycemic index pastry, comprising the following components in parts by weight: 60-80 parts of main powder, 15-35 parts of functional substances, 12-18 parts of sweetener, and 20-40 parts of matrix additives; wherein, the main powder includes modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder, and the modified green banana powder is obtained by modifying green banana starch sequentially with a compound enzyme and palm oil.
[0007] Preferably, the mass ratio of the modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder is 15~25:5~15:20~40:5~10:3~8; the compound enzyme is α-amylase and saccharifying enzyme, with a mass ratio of 0.8~1.2:1.5~2.5.
[0008] Preferably, the functional substances include Poria cocos powder, kudzu root powder, mulberry leaf powder, and microencapsulated Lactobacillus plantarum; the mass ratio of Poria cocos powder, kudzu root powder, mulberry leaf powder, and microencapsulated Lactobacillus plantarum is 15~25:15~25:10~20:4~6.
[0009] Preferably, the preparation method of the microencapsulated Lactobacillus plantarum is as follows: the bacterial suspension of Lactobacillus plantarum is mixed with a defatted emulsion and then added to a sodium alginate solution to obtain an emulsion; the emulsion is added to a calcium chloride solution for solidification, the liquid portion is removed and then dried to obtain the microencapsulated Lactobacillus plantarum.
[0010] Preferably, the concentration of the bacterial suspension is 1×10⁻⁶. 8 ~2×10 9 The concentration of the bacterial suspension, defatted emulsion, sodium alginate solution, and calcium chloride solution is 3.5-4.5% CFU / mL, 2-3% sodium alginate solution, and 1.5-2.5% calcium chloride solution. The volume ratio of the bacterial suspension, defatted emulsion, sodium alginate solution, and calcium chloride solution is 0.8-1.2:8-12:4-6:80-120.
[0011] Preferably, the sweetener comprises jujube paste and erythritol, wherein the mass ratio of jujube paste to erythritol is 10~20:5~10, and the water content of the jujube paste is 20~30%.
[0012] Preferably, the matrix additives include oil and water, and the mass ratio of oil to water is 0.8~1.2:1.5~2.5.
[0013] This invention provides a method for preparing the low glycemic index pastry, which involves mixing the ingredients in the specified amounts and then baking them to obtain the low glycemic index pastry.
[0014] Preferably, before baking, the mixed raw material components are injected into a mold for proofing; the proofing temperature is 32~38℃, the humidity is 60~80%, and the time is 10~30min.
[0015] Preferably, the baking process involves first baking at 160-170°C for 3-7 minutes, and then baking at 140-150°C for 10-20 minutes.
[0016] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a low glycemic index pastry by combining a specific ratio of main flours with functional substances to collectively lower the glycemic index. The modified green banana flour added to the main flours is rich in resistant starch, which, after modification with compound enzymes and palm oil, further enhances its resistance to digestion, effectively slowing down the digestion and absorption of carbohydrates and preventing a sharp rise in postprandial blood sugar. Chicory root fiber, oat bran, and konjac flour are all high-quality dietary fibers that not only increase satiety but also hinder the rapid diffusion and absorption of sugars in the intestines, thus smoothing the glycemic response. The added functional substances, including Poria cocos powder, kudzu root powder, and mulberry leaf powder, can help regulate blood sugar, while microencapsulated Lactobacillus plantarum can reach the intestines to regulate the gut microbiota, improve overall metabolism, and control blood sugar.
[0017] The low glycemic index pastries prepared by this invention not only have good sensory characteristics, but also have a GI value of less than 45, making them especially suitable for people who need to control their blood sugar, and have good application prospects. Detailed Implementation
[0018] This invention provides a low glycemic index pastry, comprising the following components in parts by weight: 60-80 parts of main powder, 15-35 parts of functional substances, 12-18 parts of sweetener, and 20-40 parts of matrix additives; wherein, the main powder includes modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder, and the modified green banana powder is obtained by modifying green banana starch sequentially with a compound enzyme and palm oil.
[0019] In this invention, the low glycemic index pastry preferably comprises the following components in parts by weight: 65-75 parts of main powder, 20-30 parts of functional substance, 14-16 parts of sweetener, and 25-35 parts of matrix auxiliary material; more preferably, it comprises the following components in parts by weight: 70 parts of main powder, 25 parts of functional substance, 15 parts of sweetener, and 30 parts of matrix auxiliary material.
[0020] In this invention, the mass ratio of the modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder is 15~25:5~15:20~40:5~10:3~8, preferably 18~22:8~12:25~35:6~9:4~6, and more preferably 20:10:30:8:5; the composite enzyme is α-amylase and saccharifying enzyme, with a mass ratio of 0.8~1.2:1.5~2.5, preferably 0.9~1.1:1.8~2.2, and more preferably 1:2.
[0021] In this invention, the preparation method of the modified green banana powder is as follows: green banana starch is adjusted to a starch concentration of 8-12% (w / w) with buffer solution, and 0.15-0.25% (w / w) of a compound enzyme by weight of green banana starch is added. The mixture is enzymatically hydrolyzed at 45-55℃ for 12-36 hours, centrifuged, and the solid portion is collected and dried to obtain green banana powder modified by the compound enzyme. The green banana powder modified by the compound enzyme is mixed with an alkaline solution, and 1.5-2.5% of palm oil by weight of green banana starch is added. After adjusting the pH to acidic, the mixture is reacted at 80-100℃ for 1-3 hours, centrifuged, and the solid portion is collected and dried to obtain the modified green banana powder.
[0022] In this invention, the centrifugation rate is 2000~4000 rpm and the time is 5~15 min; the alkaline solution is a sodium hydroxide solution with a concentration of 0.08~0.12 mol / L; the mass-to-volume ratio of the enzyme-modified green banana powder to the alkaline solution is 1 g: 2~4 mL; and the pH adjustment to acidity is adjusted to 4.5~5.5.
[0023] In this invention, the functional substances include Poria cocos powder, kudzu root powder, mulberry leaf powder, and microencapsulated Lactobacillus plantarum; the mass ratio of the Poria cocos powder, kudzu root powder, mulberry leaf powder, and microencapsulated Lactobacillus plantarum is 15~25:15~25:10~20:4~6, preferably 18~22:18~22:13~17:4.5~5.5, and more preferably 20:20:15:5.
[0024] In this invention, the preparation method of the microencapsulated Lactobacillus plantarum is as follows: the bacterial suspension of Lactobacillus plantarum is mixed with a defatted emulsion and then added to a sodium alginate solution to obtain an emulsion; the emulsion is added to a calcium chloride solution for solidification, the liquid portion is removed and then dried to obtain the microencapsulated Lactobacillus plantarum.
[0025] In this invention, the concentration of the bacterial suspension is 1×10⁻⁶. 8 ~2×10 9 CFU / mL, preferably 5×10⁻⁶ 8 ~1.5×10 9 CFU / mL, further preferably 1×10⁻⁶ 9 The concentration of the defatted emulsion is 3.5-4.5%, preferably 4%; the concentration of the sodium alginate solution is 2-3%, preferably 2.5%; the concentration of the calcium chloride solution is 1.5-2.5%, preferably 2%; the volume ratio of the bacterial suspension, defatted emulsion, sodium alginate solution, and calcium chloride solution is 0.8-1.2:8-12:4-6:80-120, preferably 0.9-1.1:9-11:4.5-5.5:90-110, and more preferably 1:10:5:100.
[0026] In this invention, the sweetener comprises jujube paste and erythritol, wherein the mass ratio of jujube paste to erythritol is 10~20:5~10, preferably 12~18:6~9, more preferably 15:8, and the water content of the jujube paste is 20~30%, preferably 22~28%, more preferably 25%.
[0027] In this invention, the matrix additives include oil and water, and the mass ratio of oil to water is 0.8~1.2:1.5~2.5, preferably 0.9~1.1:1.8~2.2, and more preferably 1:2.
[0028] This invention provides a method for preparing the low glycemic index pastry, which involves mixing the ingredients in the specified amounts and then baking them to obtain the low glycemic index pastry.
[0029] In this invention, before baking, the mixed raw material components are injected into a mold for proofing; the proofing temperature is 32~38℃, preferably 35℃, the humidity is 60~80%, preferably 70%, and the time is 10~30min, preferably 20min.
[0030] In this invention, the baking process involves first baking at 160-170°C for 3-7 minutes, and then baking at 140-150°C for 10-20 minutes; preferably, the process involves first baking at 165°C for 5 minutes, and then baking at 145°C for 15 minutes.
[0031] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention. The *Lactobacillus plantarum* used in the following embodiments was purchased from Shaanxi Mufan Biotechnology Co., Ltd., with the product number MF-00393.
[0032] Example 1
[0033] A low glycemic index pastry is composed of the following components in parts by weight: 60 parts of main powder, 15 parts of functional substances, 12 parts of sweetener, and 20 parts of matrix auxiliary materials. The main powder is composed of modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder in a mass ratio of 15:5:20:5:3. The modified green banana powder is obtained by sequentially modifying green banana starch with a compound enzyme and palm oil. The preparation method is as follows: Green bananas are peeled, cut into pieces, soaked in a color-protecting solution, crushed, pulped, and centrifuged. The precipitate is washed, centrifuged three times, dried in an oven, and passed through an 80-mesh sieve to obtain green banana starch. The green banana starch is adjusted to a starch concentration of 8% (w / w) with phosphate buffer, and 0.15% (w / w) of the green banana starch mass of the compound enzyme is added. The mixture is enzymatically hydrolyzed at 45℃ for 12 hours, centrifuged at 3000 rpm for 10 minutes, the solid portion is collected, dried, and passed through an 80-mesh sieve to obtain green banana powder modified with the compound enzyme. The green banana powder modified with the compound enzyme is mixed with a 0.1 mol / L NaOH solution at a mass-to-volume ratio of 1 g: 2 mL, and 1.5% of the green banana starch mass of palm oil is added. The pH is adjusted to 4.5, and the mixture is reacted at 80℃ for 1 hour, centrifuged at 3000 rpm for 10 minutes, the solid portion is collected, dried, and passed through an 80-mesh sieve to obtain the modified green banana powder. The functional substance is composed of Poria cocos powder, kudzu root powder, mulberry leaf powder and microencapsulated Lactobacillus plantarum in a mass ratio of 15:15:10:4. The method for preparing the microencapsulated *Lactobacillus plantarum* is as follows: a concentration of 1×10⁻⁶... 8 A CFU / mL suspension of *Lactobacillus plantarum* was mixed with a 3.5% defatted emulsion and then added to a 2% sodium alginate solution to obtain an emulsion. The emulsion was then added dropwise to a 1.5% calcium chloride solution and solidified for 30 minutes. The liquid portion was removed, the mixture was washed, and then freeze-dried for 24 hours to obtain microencapsulated *Lactobacillus plantarum*. The volume ratio of the bacterial suspension, defatted emulsion, sodium alginate solution, and calcium chloride solution was 1:10:5:100. The sweetener is composed of jujube paste and erythritol in a mass ratio of 2:1, and the jujube paste has a water content of 20%. The matrix additive is composed of vegetable oil and water in a mass ratio of 0.8:1.5.
[0034] The method for preparing the low glycemic index pastry is as follows: after mixing the raw material components of the formula evenly, pour the mixture into a mold and let it rise for 10 minutes at a temperature of 32°C and a humidity of 60%. After rising, bake the raw material at 160°C for 3 minutes and then at 140°C for 10 minutes to obtain the low glycemic index pastry.
[0035] Example 2
[0036] A low glycemic index pastry is composed of the following components in parts by weight: 80 parts of main powder, 35 parts of functional substances, 18 parts of sweetener, and 40 parts of matrix auxiliary materials. The main powder is composed of modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder in a mass ratio of 25:15:40:10:8. The modified green banana powder is obtained by sequentially modifying green banana starch with a compound enzyme and palm oil. The preparation method is as follows: green bananas are peeled, cut into pieces, and soaked in a color-protecting solution. After crushing and pulping, the mixture is centrifuged. The precipitate is washed and centrifuged three times, then dried in an oven and passed through an 80-mesh sieve to obtain green banana starch. The green banana starch is adjusted to a starch concentration of 12% (w / w) with phosphate buffer, and 0.25% (w / w) of the compound enzyme by weight of the green banana starch is added. The mixture is enzymatically hydrolyzed at 55°C for 36 hours at 3000 rpm. Centrifuge for 10 min, collect the solid portion and dry it, then pass it through an 80-mesh sieve to obtain banana powder modified with a compound enzyme; mix the banana powder modified with a compound enzyme with a 0.1 mol / L NaOH solution at a mass-to-volume ratio of 1 g: 4 mL, add palm oil at 2.5% of the mass of banana starch, adjust the pH to 5.5, react at 100℃ for 3 h, centrifuge at 3000 rpm for 10 min, collect the solid portion and dry it, then pass it through an 80-mesh sieve to obtain the modified banana powder; The functional substance is composed of Poria cocos powder, kudzu root powder, mulberry leaf powder and microencapsulated Lactobacillus plantarum in a mass ratio of 25:25:20:6; The method for preparing the microencapsulated *Lactobacillus plantarum* is as follows: a concentration of 2×10⁻⁶... 9 A CFU / mL suspension of *Lactobacillus plantarum* was mixed with a 4.5% defatted emulsion and then added to a 3% sodium alginate solution to obtain an emulsion. The emulsion was then added dropwise to a 2.5% calcium chloride solution and solidified for 30 minutes. The liquid portion was removed, the mixture was washed, and then freeze-dried for 24 hours to obtain microencapsulated *Lactobacillus plantarum*. The volume ratio of the bacterial suspension, defatted emulsion, sodium alginate solution, and calcium chloride solution was 1:10:5:100. The sweetener is composed of jujube paste and erythritol in a mass ratio of 2:1, and the jujube paste has a water content of 30%. The matrix additive is composed of vegetable oil and water in a mass ratio of 1.2:2.5.
[0037] The method for preparing the low glycemic index pastry is as follows: after mixing the ingredients in the formula evenly, pour the mixture into a mold and let it rise for 30 minutes at a temperature of 38°C and a humidity of 80%. After rising, bake the ingredients at 170°C for 7 minutes and then at 150°C for 20 minutes to obtain the low glycemic index pastry.
[0038] Example 3
[0039] A low glycemic index pastry is composed of the following components in parts by weight: 70 parts of main powder, 25 parts of functional substances, 15 parts of sweetener, and 30 parts of matrix auxiliary materials. The main powder is composed of modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder in a mass ratio of 20:10:30:8:5. The modified green banana powder is obtained by sequentially modifying green banana starch with a compound enzyme and palm oil. The preparation method is as follows: Green bananas are peeled, cut into pieces, soaked in a color-protecting solution, crushed, pulped, and centrifuged. The precipitate is washed, centrifuged three times, dried in an oven, and passed through an 80-mesh sieve to obtain green banana starch. The green banana starch is adjusted to a starch concentration of 10% (w / w) with phosphate buffer, and 0.2% (w / w) of the compound enzyme is added. The mixture is enzymatically hydrolyzed at 50℃ for 24 hours, centrifuged at 3000 rpm for 10 minutes, the solid portion is collected, dried, and passed through an 80-mesh sieve to obtain green banana powder modified with the compound enzyme. The green banana powder modified with the compound enzyme is mixed with a 0.1 mol / L NaOH solution at a mass-to-volume ratio of 1 g: 3 mL, and 2% of the palm oil (by weight of the green banana starch) is added. The pH is adjusted to 5.0, and the mixture is reacted at 90℃ for 2 hours, centrifuged at 3000 rpm for 10 minutes, the solid portion is collected, dried, and passed through an 80-mesh sieve to obtain the modified green banana powder. The functional substance is composed of Poria cocos powder, kudzu root powder, mulberry leaf powder and microencapsulated Lactobacillus plantarum in a mass ratio of 20:20:15:5; The method for preparing the microencapsulated *Lactobacillus plantarum* is as follows: a concentration of 1×10⁻⁶... 9 A CFU / mL suspension of *Lactobacillus plantarum* was mixed with a 4% defatted emulsion and then added to a 2.5% sodium alginate solution to obtain an emulsion. The emulsion was then added dropwise to a 2% calcium chloride solution and solidified for 30 minutes. The liquid portion was removed, the mixture was washed, and then freeze-dried for 24 hours to obtain microencapsulated *Lactobacillus plantarum*. The volume ratio of the bacterial suspension, defatted emulsion, sodium alginate solution, and calcium chloride solution was 1:10:5:100. The sweetener is composed of jujube paste and erythritol in a mass ratio of 2:1, and the jujube paste has a water content of 25%. The matrix additive is composed of vegetable oil and water in a mass ratio of 1:2.
[0040] The method for preparing the low glycemic index pastry is as follows: after mixing the raw material components of the formula evenly, pour the mixture into a mold and let it rise for 20 minutes at a temperature of 35°C and a humidity of 70%. After rising, bake the raw material at 165°C for 5 minutes and then at 145°C for 15 minutes to obtain the low glycemic index pastry.
[0041] Comparative Example 1
[0042] The only difference between this comparative example and Example 3 is the main flour ingredient used; in this comparative example, the main flour is replaced with an equal amount of whole wheat flour. All other ingredients and preparation methods are the same as in Example 3.
[0043] Comparative Example 2
[0044] The only difference between this comparative example and Example 3 is the main powder raw material used. In this comparative example, an equal amount of green banana starch (prepared in the same way as in Example 3) is used instead of modified green banana powder. The other raw materials and preparation methods are the same as in Example 3.
[0045] Comparative Example 3
[0046] The only difference between this comparative example and Example 3 is the use of different modified green banana powder. The modified green banana powder in this comparative example is obtained by modifying green banana starch with a compound enzyme and soybean oil in sequence. Except for replacing the palm oil used in Example 3 with soybean oil, the other raw materials and preparation methods are the same as in Example 3.
[0047] Comparative Example 4
[0048] The only difference between this comparative example and Example 3 is the modified green banana powder used. The modified green banana powder in this comparative example is obtained by sequentially modifying green banana starch with palm oil and a compound enzyme. The preparation method is as follows: Green bananas are peeled, cut into pieces, and soaked in a color-protecting solution. After crushing and pulping, the mixture is centrifuged. The precipitate is washed, centrifuged three times, dried in an oven, and passed through an 80-mesh sieve to obtain green banana starch. The green banana starch is mixed with a 0.1 mol / L NaOH solution at a mass-to-volume ratio of 1 g: 3 mL, and 2% (by weight) of palm oil is added to the mixture. Palm oil was adjusted to pH 5.0 and reacted at 90°C for 2 hours. The mixture was then centrifuged at 3000 rpm for 10 minutes, the solid fraction was collected, dried, and passed through an 80-mesh sieve to obtain palm oil-modified banana powder. The palm oil-modified banana powder was adjusted to a starch concentration of 10% (w / w) with phosphate buffer, and a compound enzyme at 0.2% (w / w) of banana starch mass was added. The mixture was enzymatically hydrolyzed at 50°C for 24 hours, centrifuged at 3000 rpm for 10 minutes, the solid fraction was collected, dried, and passed through an 80-mesh sieve to obtain the modified banana powder. The remaining raw materials and preparation methods were the same as in Example 3.
[0049] Comparative Example 5
[0050] The only difference between this comparative example and Example 3 is that microencapsulated *Lactobacillus plantarum* was not added in this comparative example. All other raw materials and preparation methods are the same as in Example 3.
[0051] Experimental Example 1
[0052] Ten trained personnel were selected to form a sensory evaluation group. The pastries prepared in Example 3 and Comparative Examples 1-5 were evaluated according to the sensory scoring criteria shown in Table 1. The highest and lowest scores were removed and the average value was taken, as shown in Table 2.
[0053] Table 1 Sensory rating criteria
[0054] Table 2 Sensory evaluation results
[0055] As can be seen from Table 2, the sensory score of the pastry prepared in Example 3 is the highest, and the sensory score of Comparative Example 1 is the lowest, indicating that the main flour raw material used in the present invention can significantly improve the quality of the pastry compared with whole wheat flour and make it more acceptable to people. After replacing the modified green banana powder with green banana starch or changing the preparation method of the modified green banana powder in Comparative Examples 2-4, the sensory scores decreased to varying degrees, indicating that the modified green banana powder used in the present invention can significantly improve the quality of the pastry.
[0056] Experimental Example 2
[0057] The glycemic index (GI) of the pastries prepared in Example 3 and Comparative Examples 1-5 was measured according to the method specified in the Determination Method of Glycemic Index of Foods WS / T 652—2019. The classification determination of food GI is as follows: if GI≤55, it is a low-GI food; if 55<GI≤70, it is a medium-GI food; if GI>70, it is a high-GI food. The measurement results are shown in Table 3.
[0058] Table 3 GI measurement results of pastries
[0059] As can be seen from Table 3, the GIs of the pastries in Example 3 and Comparative Examples 1-5 are all less than 55, belonging to low-GI foods. The GI value of the pastry in Example 3 is the lowest. After replacing the modified green banana powder with green banana starch or changing the preparation method of the modified green banana powder in Comparative Examples 2-4, the GI value increased significantly, indicating that the modified green banana powder prepared by the present invention can further reduce the glycemic index of the pastry. In Comparative Example 5, microencapsulated Lactobacillus plantarum was not added, and its GI value increased significantly compared with Example 3. The reason may be that microencapsulated Lactobacillus plantarum can improve blood glucose control by regulating the intestinal microecology.
[0060] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.
Claims
1. A low glycemic index pastry, characterized in that, The product comprises the following components in parts by weight: 60-80 parts of main powder, 15-35 parts of functional substances, 12-18 parts of sweetener, and 20-40 parts of matrix excipients; wherein the main powder includes modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder, and the modified green banana powder is obtained by modifying green banana starch with a compound enzyme and palm oil in sequence.
2. The low glycemic index pastry according to claim 1, characterized in that, The modified green banana powder, chicory root fiber, oat bran, almond powder, and konjac powder are in a mass ratio of 15~25:5~15:20~40:5~10:3~8; the compound enzyme is α-amylase and saccharifying enzyme in a mass ratio of 0.8~1.2:1.5~2.
5.
3. The low glycemic index pastry according to claim 1, characterized in that, The functional substances include Poria cocos powder, kudzu root powder, mulberry leaf powder, and microencapsulated Lactobacillus plantarum; the mass ratio of Poria cocos powder, kudzu root powder, mulberry leaf powder, and microencapsulated Lactobacillus plantarum is 15~25:15~25:10~20:4~6.
4. The low glycemic index pastry according to claim 3, characterized in that, The preparation method of the microencapsulated Lactobacillus plantarum is as follows: the bacterial suspension of Lactobacillus plantarum is mixed with defatted emulsion and then added to sodium alginate solution to obtain emulsion; the emulsion is added to calcium chloride solution for solidification, the liquid part is removed and then dried to obtain the microencapsulated Lactobacillus plantarum.
5. The low glycemic index pastry according to claim 4, characterized in that, The concentration of the bacterial suspension is 1×10⁻⁶. 8 ~2×10 9 The concentration of the defatted emulsion is 3.5-4.5% (CFU / mL), the concentration of the sodium alginate solution is 2-3%, and the concentration of the calcium chloride solution is 1.5-2.5%. The volume ratio of bacterial suspension, defatted emulsion, sodium alginate solution, and calcium chloride solution is 0.8~1.2:8~12:4~6:80~120.
6. The low glycemic index pastry according to claim 1, characterized in that, The sweetener comprises jujube paste and erythritol, wherein the mass ratio of jujube paste to erythritol is 10~20:5~10, and the water content of the jujube paste is 20~30%.
7. The low glycemic index pastry according to claim 1, characterized in that, The matrix additives include oil and water, and the mass ratio of oil to water is 0.8~1.2:1.5~2.
5.
8. A method for preparing a low glycemic index pastry according to any one of claims 1 to 7, characterized in that, The ingredients in the specified amounts are mixed and then baked to obtain the low glycemic index pastry.
9. The preparation method according to claim 8, characterized in that, Before baking, the mixed raw material components are injected into the mold for proofing; the proofing temperature is 32~38℃, the humidity is 60~80%, and the time is 10~30min.
10. The preparation method according to claim 8, characterized in that, The baking process involves first baking at 160-170℃ for 3-7 minutes, and then baking at 140-150℃ for 10-20 minutes.