Green bean cake with low glycemic index and preparation method thereof

Abstract

The invention provides a mung bean cake with a low glycemic index and a preparation method thereof, and belongs to the technical field of food processing. The invention provides a mung bean cake with a low glycemic index. The mung bean cake is prepared from the following raw materials: peeled mung beans, white kidney bean paste, a maltitol aqueous solution, a sorbitol aqueous solution, oligomerization isomaltitol, resistant dextrin, animal cream, soybean lecithin, a preservative, essence and papain. In the invention, the blood glucose generation index of the peeled mung beans and the white kidney bean paste is low, the sweetening agent adopts a sugar alcohol sugar substitute raw material, the blood glucose cannot be increased, and the white kidney bean paste is adopted to improve the desertification mouth feel in order to consider the mouth feel; the animal cream is adopted to increase the milk fragrance of the mung bean cake; the soybean lecithin is adopted to play an emulsifying role, so that the mung bean cake is tender and smooth in taste and has a health-care function; the mung bean flavor of the mung bean cake is better improved by adopting the mung bean essence; the papain is adopted to destroy sulfydryl, so that the viscidity of the mung bean cake is reduced, the taste is improved, and the mung bean cake is softer.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a mung bean cake with a low glycemic index and a preparation method thereof. Background Art

[0002] Mung bean cake is one of the traditional Chinese specialties and is a summer snack. However, the traditional mung bean cake has a high sugar content, which leads to a high glycemic index (GI) of mung bean cake, making it unsuitable for diabetics and obese people. Summary of the invention

[0003] The object of the present invention is to provide a mung bean cake with a low glycemic index and a preparation method thereof. The mung bean cake of the present invention has a low glycemic index and is suitable for consumption by diabetics and obese people. Therefore, there is an urgent need for a preparation process that can both reduce the glycemic index of the mung bean cake and ensure the taste of the mung bean cake.

[0004] The invention provides a mung bean cake with a low glycemic index. The cake comprises the following raw materials in parts by weight: 38-42 parts of peeled mung beans, 23-27 parts of white kidney bean paste, 18-22 parts of maltitol aqueous solution, 18-22 parts of sorbitol aqueous solution, 8-12 parts of oligoisomaltol, 13-17 parts of resistant dextrin, 5-7 parts of animal cream, 0.08-0.12 parts of soybean lecithin, 0.08-0.12 parts of preservatives, 0.013-0.017 parts of mung bean flavor and 0.03-0.07 parts of papain; the concentration of maltitol in the maltitol aqueous solution is 75%-85%; the concentration of sorbitol in the sorbitol aqueous solution is 70%-80%.

[0005] Preferably, the water content of the white kidney bean paste is 60% to 70%.

[0006] The present invention also provides a preparation method of the mung bean cake described in the above scheme, comprising the following steps: sequentially performing starch pre-aging, maturation and grinding on the peeled mung beans to obtain mung bean paste; mixing the mung bean paste, white kidney bean paste, maltitol aqueous solution, sorbitol aqueous solution, oligoisomaltitol, resistant dextrin, animal cream, soybean lecithin and papain, and performing enzymolysis to obtain an enzymolysis product; frying the enzymolysis product and mixing it with a preservative and mung bean essence to obtain a mixture; sequentially cooling, compression molding and baking the mixture to obtain the mung bean cake.

[0007] Preferably, the starch pre-aging of the dehulled mung beans comprises: soaking the dehulled mung beans, filtering and then steaming; quickly soaking the steamed material in cold water for aging; the temperature of the cold water is 0-25°C.

[0008] Preferably, the steaming temperature is 100-110° C.; the steaming time is 15-30 min; and the aging time is 30-60 min.

[0009] Preferably, the cooking comprises steaming; the steaming time is 60 to 120 minutes.

[0010] Preferably, the grinding is performed using a double-roll grinder; the grinding is performed while hot.

[0011] Preferably, the enzymatic hydrolysis temperature is 30-40° C.; the enzymatic hydrolysis time is 30-60 min.

[0012] Preferably, the steam pressure of the frying is 0.1-0.4 Mpa; and the frying time is 90-180 min.

[0013] Preferably, the refractive index of the fried material is 65-70 degrees; the moisture content of the fried material is 22%-28%.

[0014] The present invention provides a mung bean cake with a low glycemic index, comprising the following raw materials for preparation: blanched mung beans, white kidney bean paste, maltitol aqueous solution, sorbitol aqueous solution, oligoisomaltitol, resistant dextrin, animal cream, soybean lecithin, preservative, essence and papain. In the present invention, the blanched mung beans and white kidney bean paste have a low glycemic index, and at the same time, maltitol, sorbitol and oligoisomaltitol are all sugar alcohol-based sugar substitute raw materials, which will not increase blood sugar. On this basis, in order to take into account the taste, the present invention uses white kidney bean paste to enhance the sandy taste; uses animal cream to increase the milk flavor of the mung bean cake and enhance the taste of the mung bean cake; uses soybean lecithin to exert an emulsifying effect, so that the mung bean cake has a tender and smooth taste and has a health care function; uses mung bean essence to better enhance the mung bean flavor of the mung bean cake; uses papain to destroy the sulfhydryl group, reduce the viscosity of the mung bean cake, improve the taste, and make it softer. In summary, the present invention can not only reduce the glycemic index of the mung bean cake, but also make the mung bean cake have a good taste by reasonably compounding the raw materials of the mung bean cake. DETAILED DESCRIPTION

[0015] The invention provides a mung bean cake with a low glycemic index. The cake comprises the following raw materials in parts by weight: 38-42 parts of peeled mung beans, 23-27 parts of white kidney bean paste, 18-22 parts of maltitol aqueous solution, 18-22 parts of sorbitol aqueous solution, 8-12 parts of oligoisomaltol, 13-17 parts of resistant dextrin, 5-7 parts of animal cream, 0.08-0.12 parts of soybean lecithin, 0.08-0.12 parts of preservatives, 0.013-0.017 parts of mung bean flavor and 0.03-0.07 parts of papain; the concentration of maltitol in the maltitol aqueous solution is 75%-85%; the concentration of sorbitol in the sorbitol aqueous solution is 70%-80%.

[0016] In the specific implementation process of the present invention, the mung bean cake includes the following raw materials for preparation in parts by weight: 40 parts of peeled mung beans, 25 parts of white kidney bean paste, 20 parts of maltitol aqueous solution, 20 parts of sorbitol aqueous solution, 10 parts of oligomeric isomalt, 15 parts of resistant dextrin, 6 parts of animal cream, 0.1 part of soybean lecithin, 0.1 part of preservative, 0.015 part of mung bean flavor and 0.05 part of papain; the concentration of maltitol in the maltitol aqueous solution is 80%; the concentration of sorbitol in the sorbitol aqueous solution is 75%.

[0017] In the present invention, the blanched mung bean and white kidney bean paste have a low glycemic index, and at the same time, maltitol, sorbitol and oligosaccharide isomalt are sugar alcohol sugar substitute raw materials, which will not increase blood sugar. The present invention can not only reduce the glycemic index of the mung bean cake by reasonably compounding the raw materials of the mung bean cake, but also make the mung bean cake have a good taste.

[0018] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 40 parts of peeled mung beans, which are conventionally available in the market, by weight.

[0019] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 25 parts of white kidney bean paste by weight; the water content of the white kidney bean paste is 60% to 70%, further 65%, which is from conventional commercial sources; the role of the white kidney bean paste is to enhance the sandy taste.

[0020] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 20 parts of maltitol aqueous solution, which is conventionally available in the market, in parts by weight.

[0021] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 20 parts of sorbitol aqueous solution, which is conventionally available in the market, in parts by weight.

[0022] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 10 parts of oligosaccharide isomalt, which is conventionally available on the market, by weight.

[0023] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 15 parts of resistant dextrin, which is conventionally available on the market, by weight.

[0024] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 6 parts of animal cream, which is commercially available and has the function of increasing the milk flavor of the mung bean cake and improving the taste of the mung bean cake.

[0025] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 0.1 parts of soybean lecithin, which is commercially available and has the function of emulsification, so that the mung bean cake has a tender and smooth taste and has a health care function.

[0026] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 0.1 parts of preservatives by weight; the preservative is potassium sorbate; and it is sourced from conventional commercial sources.

[0027] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 0.015 parts of mung bean essence, which is commercially available and serves to enhance the mung bean flavor of the mung bean cake.

[0028] In the specific implementation process of the present invention, the raw materials for preparing the mung bean cake include 0.05 parts of papain, which is commercially available and has the function of destroying sulfhydryl groups, reducing the viscosity of the mung bean cake, improving the taste and making it softer.

[0029] In one embodiment of the present invention, the mung bean cake is composed of the following raw materials for preparation in parts by weight: 40 parts of peeled mung beans, 25 parts of white kidney bean paste, 20 parts of maltitol aqueous solution, 20 parts of sorbitol aqueous solution, 10 parts of oligomaltitol, 15 parts of resistant dextrin, 6 parts of animal cream, 0.1 parts of soybean lecithin, 0.1 parts of preservatives, 0.015 parts of mung bean essence and 0.05 parts of papain.

[0030] The present invention also provides a method for preparing the mung bean cake described in the above scheme, comprising the following steps:

[0031] The peeled mung beans are sequentially subjected to starch pre-aging, maturation and grinding to obtain mung bean paste;

[0032] The mung bean paste, white kidney bean paste, maltitol aqueous solution, sorbitol aqueous solution, oligomeric isomalt, resistant dextrin, animal cream, soybean lecithin and papain are mixed and enzymolyzed to obtain an enzymolysis product;

[0033] Stir-frying the enzymolysis product and mixing it with a preservative and mung bean essence to obtain a mixture;

[0034] The mixed material is sequentially cooled, compression molded and baked to obtain mung bean cake.

[0035] The invention firstly performs starch pre-aging, ripening and grinding on the peeled mung beans in sequence to obtain mung bean paste.

[0036] In the specific implementation process of the present invention, the starch pre-aging of the peeled mung beans includes: soaking the peeled mung beans, filtering and then steaming; the pore size of the filter screen used for the filtration is 2mm, so as to separate water from beans; the steamed material is quickly immersed in cold water for aging; the present invention further optimizes the mung bean starch granularity and increases the sandiness of mung beans through starch pre-aging technology; the soaking time is 30 to 60 minutes; the temperature of the cold water is 0 to 25°C; the steaming temperature is 100 to 110°C; the steaming time is 15 to 30 minutes; the mass of the cold water is 3 to 6 times that of the steamed material; the aging time is 30 to 60 minutes; the aging also includes filtration after aging; the pore size of the filter screen used for filtration is 2mm, so as to separate water from beans; the ripening includes steaming; the steaming time is 60 to 120 minutes; the grinding is carried out by a double-roll grinder; the grinding is carried out while hot.

[0037] After obtaining the mung bean paste, the invention mixes the mung bean paste, white kidney bean paste, maltitol aqueous solution, sorbitol aqueous solution, oligomeric isomalt, resistant dextrin, animal cream, soybean lecithin and papain, and performs enzymolysis to obtain an enzymolysis product.

[0038] In the specific implementation process of the present invention, the temperature of the enzymolysis is 30-40° C., which can fully exert the effect of papain; and the time of the enzymolysis is 30-60 minutes.

[0039] After obtaining the enzymolysis product, the invention stir-fries the enzymolysis product and mixes it with a preservative and mung bean essence to obtain a mixture.

[0040] In the specific implementation process of the present invention, the steam pressure of the frying is 0.1-0.4Mpa; the frying time is 90-180min; the frying is carried out in a sandwich steam pot; the frying process is accompanied by stirring; the refractive index of the material after frying is 65-70 degrees; the moisture content of the material after frying is 22%-28%, which has a better taste and is convenient for subsequent process operations.

[0041] After the mixture is obtained, the invention sequentially cools, molds and bakes the mixture to obtain the mung bean cake.

[0042] In the specific implementation process of the present invention, the baking temperature is 140-160°C; the baking time is 10-20 minutes. After the baking, the present invention also includes cooling and packaging the baked materials in sequence; the cooling and packaging are performed under sterile conditions.

[0043] In order to further illustrate the present invention, a mung bean cake with a low glycemic index and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0044] Example 1 Low GI mung bean cake

[0045] Ingredients: 40kg of peeled mung beans, 25kg of washed white kidney beans (moisture content 65%), 20kg of maltitol aqueous solution, 20kg of sorbitol aqueous solution, 10kg of isomalt oligosaccharide, 15kg of resistant dextrin, 6kg of animal cream, 100g of soybean lecithin, 100g of potassium sorbate, 15g of mung bean essence and 50g of papain

[0046] The low GI mung bean cake adopts a new process of wet heat method and mung bean starch pre-aging: the peeled mung beans are soaked for 30 minutes, filtered and put into a cooking pot at 100°C, pre-steamed for 15 minutes, then quickly immersed in 3 times the weight (120kg) of 0°C cold water for aging for 30 minutes, filtered and put into the cooking pot again for cooking for 60 minutes, and ground by a double-roll grinder while hot to obtain mung bean paste, put into a sandwich steam pot, add the corresponding white kidney bean paste, maltitol aqueous solution, resistant dextrin, oligoisomaltitol, sorbitol aqueous solution, animal cream, soybean lecithin and papain, control the frying temperature within 30°C, stir for 30 minutes, then adjust the steam pressure of the sandwich pot to 0.1Mpa, heat and fry for about 90 minutes, fry until the refractive index is 65 degrees and the moisture is 22%, turn off the steam, add potassium sorbate and mung bean essence, stir well and then take out of the pot. After the obtained mung bean paste filling is cooled, it is molded and baked for 10 minutes; it is cooled and packaged in a sterile room.

[0047] Embodiment 2 low GI mung bean cake

[0048] The ingredients are the same as in Example 1.

[0049] The low GI mung bean cake adopts a new process of wet heat method and mung bean starch pre-aging: the peeled mung beans are soaked for 60 minutes, filtered and put into a cooking pot at 110°C, pre-steamed for 30 minutes, and then quickly immersed in 6 times the weight (240kg) of 25°C cold water for aging for 60 minutes, filtered and put into the cooking pot again for cooking for 120 minutes, and ground in a double-roll grinder while hot to obtain mung bean paste, put into a sandwich steam pot, add corresponding white kidney bean paste, maltitol aqueous solution, resistant dextrin, oligoisomaltitol, sorbitol aqueous solution, animal cream, soybean lecithin and papain, control the frying temperature within 40°C, stir for 60 minutes, then adjust the steam pressure of the sandwich pot to 0.4Mpa, heat and fry for about 180 minutes, fry until the refractive index is 70 degrees and the moisture is 28%, turn off the steam, add potassium sorbate and mung bean essence, stir well and then serve. The obtained mung bean paste filling is cooled, molded, and baked for 20 minutes; cooled in a sterile room, and packaged.

[0050] Comparative Example 1 Traditional mung bean cake

[0051] Ingredients: 50kg of peeled mung beans, 42kg of white sugar, 4kg of glucose, 10kg of maltose syrup, 6kg of soybean oil and 100g of potassium sorbate;

[0052] Preparation method: soak the peeled mung beans for 5 hours, wash them 3 times, steam them in a steamer for 2 hours, grind them in a double-roller grinder to get mung bean paste, put them into a sandwich steamer, add the corresponding white sugar, glucose, maltose syrup and soybean oil, adjust the steam pressure of the sandwich pot to 0.2Mpa, heat and fry for about 1.5 hours, fry until the refractive index is 70 degrees and the moisture is 25% to 26%, turn off the steam, add potassium sorbate, stir well and then remove from the pot. After cooling the obtained mung bean paste filling, perform compression molding, bake for 10 minutes, cool in a sterile room and package.

[0053] Test Example 1 Comparison data of sweetness of various sugars (with white sugar sweetness of 100 as the standard, 20°C, and comparison value with sucrose solution with a mass concentration of 10%), the results are shown in Table 1. As can be seen from Table 1, the sweetness of white sugar is the highest among the selected sugars, and the sweetness of sugar alcohols is lower than that of white sugar, which can provide a better taste for the product and provide a credible basis for further reducing the sweetness of the product.

[0054] Table 1 Comparative data of sweetness of various types of sugar

[0055] Serial number Sugar Types Sweetness value 1 white sugar 100 2 Maltose syrup 40 3 Trehalose 50 4 glucose 70 5 Maltitol 70-95 6 Sorbitol 60-70 7 Isomalt Oligositol 42 8 Resistant dextrin 15

[0056] Test Example 2 Comparison of the physical and chemical data of the products of Comparative Example 1 and Example 1 is shown in Table 2. It can be seen from Table 2 that the total sugar content of the low GI mung bean cake is only 4.3%, while the total sugar content of the ordinary mung bean cake is 45.5%. The GI value of the traditional mung bean cake is 88, while the glycemic index of the low GI mung bean cake is only 31. This is the inevitable result of using substances such as sugar alcohols to replace the white sugar, glucose and other substances in the original traditional mung bean cake.

[0057] Table 2 Comparison of product physical and chemical data

[0058] Serial number product Refractive index Total sugar % Moisture% GI value 1 Traditional mung bean cake 70 45.6 25.2 88 2 Low GI mung bean cake 70 4.3 25.4 31

[0059] Test Example 3 Comparison of oral evaluation of comparative example 1 and example 1

[0060] The standards are as follows:

[0061] Color: light yellow, natural color, shiny (25 points);

[0062] Morphology: The cake surface and cross section are delicate and glossy (25 points);

[0063] Taste: Delicate and smooth, moderately soft and hard, with only a sandy texture (25 points);

[0064] Flavor: It has the flavor of mung beans, without any peculiar smell (25 points).

[0065] The comparison of product taste evaluation data is shown in Table 3. It can be seen from Table 3 that the comprehensive score of low GI taste evaluation is 90 points, and the comprehensive score of traditional mung bean cake is 79 points. Low GI mung bean cake is superior to traditional mung bean cake in color, texture, flavor and taste.

[0066] Table 3 Comparison of product oral evaluation data

[0067] product Color Organization Status Flavor Taste comprehensive Traditional mung bean cake 22 20 18 19 79 Low GI mung bean cake 23 22 23 22 90

[0068] Test Example 4 Comparison of product texture evaluation between Comparative Example 1 and Example 1

[0069] The standards are as follows:

[0070] Hardness: Moderate hardness (0.30kg / cm 2 )(20 points);

[0071] Elasticity: Inelastic (20 points);

[0072] Crispness: Low crispness (20 points);

[0073] Chewability: Low chewability (20 points)

[0074] Viscosity: Low viscosity (20 points)

[0075] The comparison results of product evaluation data are shown in Table 4. As can be seen from Table 4, from the overall evaluation results of product texture, the overall evaluation of low GI mung bean cake is 97 points, and that of traditional mung bean cake is 86 points. From the evaluation dimensions of hardness, chewiness, stickiness, etc., low GI mung bean cake is higher than traditional mung bean cake. Only in the evaluation of crispness, the low GI mung bean cake is slightly lower by 1 point, which may be due to the good water retention and moisture retention of the sugar alcohol products used, and the impact on the taste is very limited.

[0076] Table 4 Comparison of product evaluation data

[0077]

[0078]

[0079] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A mung bean cake with a low glycemic index, characterized in that: The preparation comprises the following raw materials in parts by weight: 38-42 parts of blanched mung beans, 23-27 parts of white kidney bean paste, 18-22 parts of maltitol aqueous solution, 18-22 parts of sorbitol aqueous solution, 8-12 parts of isomalt oligosaccharide, 13-17 parts of resistant dextrin, 5-7 parts of animal cream, 0.08-0.12 parts of soybean lecithin, 0.08-0.12 parts of preservatives, 0.013-0.017 parts of mung bean flavor and 0.03-0.07 parts of papain; The concentration of maltitol in the maltitol aqueous solution is 75% to 85%; The concentration of sorbitol in the sorbitol aqueous solution is 70% to 80%.

2. The mung bean cake according to claim 1, characterized in that The water content of the white kidney bean paste is 60% to 70%.

3. The method for preparing mung bean cake according to claim 1 or 2, characterized in that: The following steps are involved: The peeled mung beans are sequentially subjected to starch pre-aging, maturation and grinding to obtain mung bean paste; The mung bean paste, white kidney bean paste, maltitol aqueous solution, sorbitol aqueous solution, oligomeric isomalt, resistant dextrin, animal cream, soybean lecithin and papain are mixed and enzymolyzed to obtain an enzymolysis product; Stir-frying the enzymolysis product and mixing it with a preservative and mung bean essence to obtain a mixture; The mixed material is sequentially cooled, compression molded and baked to obtain mung bean cake.

4. The preparation method according to claim 3, characterized in that: The method of pre-aging starch on the dehulled mung beans comprises: The peeled mung beans are soaked, filtered and then steamed; the steamed material is quickly immersed in cold water for aging; the temperature of the cold water is 0-25°C.

5. The preparation method according to claim 4, characterized in that: The steaming temperature is 100-110° C.; the steaming time is 15-30 minutes; and the aging time is 30-60 minutes.

6. The preparation method according to claim 3, characterized in that: The cooking includes steaming; the steaming time is 60 to 120 minutes.

7. The preparation method according to claim 3, characterized in that: The grinding is performed using a double-roll mill; the grinding is performed while hot.

8. The preparation method according to claim 3, characterized in that: The temperature of the enzymolysis is 30-40° C.; the time of the enzymolysis is 30-60 min.

9. The preparation method according to claim 3, characterized in that: The steam pressure of the frying is 0.1-0.4Mpa; and the frying time is 90-180min.

10. The preparation method according to claim 3 or 9, characterized in that: The refractive index of the fried material is 65-70 degrees; the moisture content of the fried material is 22%-28%.

Images