Preparation method of biscuits with low eGI value

Abstract

The present invention discloses a low eGI value biscuit preparation method, which comprises: 1, preparing a flour suspension liquid which is formed by adding water into flour or adding a tea polyphenol aqueous solution into the flour, and carrying out high temperature and high pressure treatment and cooling circulation treatment on the flour suspension liquid to obtain flour for biscuits; 2, butter, yolk liquid, powdered sugar, soda ash, vital gluten and flour for biscuits serve as raw materials, and finished biscuits are prepared. The content of RS3 is increased by adopting a high-pressure sterilization-cooling circulation method, and meanwhile, the content of RS5 analogues is increased by adding tea polyphenol, so that the low-eGI biscuit is prepared, the eGI value of the biscuit can be reduced, and a healthier diet choice is provided for consumers.

Description

Technical Field

[0001] The invention relates to the field of biscuit preparation methods, in particular to a method for preparing biscuits with a low eGI value. Background Art

[0002] Biscuits are baked foods made from cereal flour (and / or bean and potato flour) as the main raw materials, with added sugar, oil and other raw materials. They include crispy biscuits, tough biscuits, compressed biscuits, fermented biscuits, etc. Crisp biscuits are popular among the public because of their crispy and sweet taste and easy storage. However, they are also discouraged by people with sugar control and abnormal blood sugar because of their high sugar content, high calories and single taste.

[0003] The effect of dietary carbohydrates on blood sugar levels is usually measured by the glycemic index (eGI value). The eGI value is used to assess the effect of food on the rate of increase in blood sugar during digestion. The higher the eGI value of a food, the faster it is digested and the more dramatic the rise in blood sugar. Depending on the eGI value, foods can be divided into three categories: high eGI (greater than 70), medium eGI (56 to 69), and low eGI (less than 55). High eGI foods will rapidly increase blood sugar and insulin levels after ingestion, and long-term consumption may increase the risk of chronic metabolic diseases such as obesity, diabetes, hyperlipidemia, and cardiovascular disease. In contrast, low eGI foods help maintain stable blood sugar levels and reduce insulin fluctuations by slowing down the release of sugar, thereby reducing the risk of metabolic diseases. Summary of the invention

[0004] The invention provides a method for preparing biscuits with a low eGI value, so as to solve the problem that the biscuits prepared from flour in the prior art have a high eGI value.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] A method for preparing low eGI biscuits comprises the following steps:

[0007] Step 1, preparing a flour suspension, then subjecting the flour suspension to high temperature and high pressure treatment to obtain a batter, and then subjecting the batter to a cooling cycle treatment to obtain flour for biscuits;

[0008] Step 2: using butter, egg yolk liquid, powdered sugar, baking soda, gluten powder and the biscuit flour obtained in step 1 as raw materials to prepare biscuit products.

[0009] Furthermore, in step 1, the pressure during the high temperature and high pressure treatment is 0.14 MPa, the temperature is 121° C., and the time is 20 minutes.

[0010] Furthermore, during the cooling cycle treatment in step 1, the batter treated with high temperature and high pressure is cooled to room temperature and then refrigerated at 4°C for 12 hours. After the refrigeration, it is placed at room temperature for 12 hours again, and the cooling cycle is repeated three times to obtain flour for biscuits.

[0011] Furthermore, in step 2, the weight ratio of flour, butter, egg yolk liquid, powdered sugar, baking soda and gluten for biscuits is 100:60:18:25:2:15.

[0012] Further, the process of step 2 is: weigh each raw material by weight, melt the butter at room temperature, add powdered sugar to the melted butter and stir until it is completely melted, then add the whipped egg yolk liquid in two portions, then add biscuit flour, stir evenly up and down with a silicone spatula to make a batter, and let it stand at room temperature for 10 minutes for use;

[0013] Then, pour the batter into a piping bag and use an 8mm piping nozzle to squeeze the batter onto baking paper, then transfer the formed cookie dough to the baking tray;

[0014] Next, adjust the upper heat of the oven to 155℃ and the lower heat to 145℃, preheat for 10 minutes, then put the baking tray into the oven and bake for 30 minutes, then turn it over and bake for another 15 minutes;

[0015] Finally, the baked biscuits are placed at room temperature for 1 hour to cool and then packaged to form finished biscuits.

[0016] Furthermore, in step 1, food additive grade tea polyphenols are used to prepare an aqueous solution, and flour is added to the aqueous solution to form the flour suspension.

[0017] Furthermore, the purity of the food additive-grade tea polyphenols used is 98%.

[0018] Furthermore, it is characterized in that the concentration of tea polyphenols in the prepared aqueous solution is 1%.

[0019] According to the digestion rate of starch in the human intestine, starch can be divided into three parts, namely rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). RS can be further divided into five categories: physically unavailable starch (RS1), non-gelatinized natural granular starch (RS2), retrograde starch (RS3), chemically modified starch (RS4) and amylose-lipid complex (RS5).

[0020] RS has several beneficial effects on human health, including the prevention of several diseases such as obesity, diabetes, and colon cancer. Various methods have been developed to increase the RS content from various plant sources, such as heat-moisture treatment and / or annealing, autoclave-cooling cycles, chemical modification, and a combination of enzymatic branching and autoclave-cooling. Physical modification techniques, especially autoclave-cooling cycles, are often preferred due to their simplicity, cost-effectiveness, and safety.

[0021] Tea polyphenols are natural substances in tea leaves that have multiple physiologically active functions. Extensive studies have shown that they have antioxidant, anti-aging, lipid-lowering, blood sugar-lowering, and antibacterial effects. In particular, recent studies have found that when tea polyphenols react with starch under hydrothermal conditions, they can form more slowly digestible starch and resistant starch. The special structure of these starch types has a lower digestion rate, so they can significantly reduce the eGI value of food.

[0022] Specifically, tea polyphenols interact with starch molecules, change their molecular structure, inhibit the rapid digestion of starch, and thus delay the release of sugar. Slowly digestible starch and resistant starch can not only slow down the rise of blood sugar, but also improve intestinal health, promote the growth of probiotics, and further improve the nutritional value of food. Tea polyphenols play an auxiliary role in controlling blood sugar by regulating glucose metabolism, inhibiting the sharp rise of blood sugar after meals, and helping to improve insulin sensitivity. In addition, tea polyphenols can also slow down the digestion and absorption of carbohydrates in the gastrointestinal tract, thereby reducing the digestion rate of biscuits, delaying the release of blood sugar, and further improving the health value of food.

[0023] Therefore, traditional biscuits are not suitable for diabetic patients due to their high sugar, high fat and high eGI. In order to solve the problem of high eGI value of traditional biscuits, the present invention increases the resistant starch content in the biscuits, adopts the high pressure sterilization-cooling cycle method to increase the RS3 content, and at the same time utilizes the role of tea polyphenols in starch processing. It is proposed to add tea polyphenols during the biscuit processing process to increase the content of RS5 analogs to prepare low eGI biscuits. This innovative process can reduce the eGI value of biscuits, delay the rise of blood sugar after meals, and improve blood sugar control. The introduction of tea polyphenols low eGI biscuits meets the demand of modern people for a low eGI diet, helps to improve the dietary structure, and reduce the risk of chronic metabolic diseases, thereby providing consumers with a healthier dietary choice. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a physical picture of the biscuit product prepared in Example 1 of the present invention.

[0025] Figure 2 This is a physical picture of the biscuit product prepared in Example 2 of the present invention. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to better understand the solutions of the present invention, the following will describe the implementation methods of the present invention in detail in conjunction with the accompanying drawings and embodiments, so that the implementation process of how the present invention applies technical means to solve technical problems and achieve corresponding technical effects can be fully understood and implemented accordingly. The embodiments of the present invention and the various features in the embodiments can be combined with each other without conflict, and the technical solutions formed are all within the protection scope of the present invention.

[0027] Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0028] It should be noted that the terms "include" and "have" in the specification and claims of the present invention and the above drawings and any modifications thereof are intended to cover non-exclusive inclusions.

[0029] Example 1

[0030] This embodiment discloses a method for preparing low eGI biscuits, comprising the following steps:

[0031] Step 1: Prepare flour for biscuits. The process is as follows:

[0032] 1.1) Flour pretreatment: Add flour to water and mix well to form a flour suspension for later use.

[0033] 1.2) High temperature and high pressure treatment: The flour suspension prepared in step 1 is subjected to high temperature and high pressure treatment using a portable high pressure sterilizer. During the high temperature and high pressure treatment, the pressure of the portable high pressure sterilizer is 0.14 MPa, the temperature is 121° C., and the high temperature and high pressure treatment time is 20 minutes. After the high temperature and high pressure treatment, a batter is obtained.

[0034] 1.3) Cooling cycle treatment: After the batter treated with high temperature and high pressure in step 2 is cooled to room temperature, it is refrigerated at a low temperature of 4° C. for 12 hours. After the refrigeration is completed, it is placed at room temperature for 12 hours again. This cycle is repeated three times to obtain flour for biscuits.

[0035] Step 2: Prepare low eGI biscuit products, the process is as follows:

[0036] The biscuit flour obtained in step 2, as well as butter, egg yolk liquid, powdered sugar, baking soda and gluten powder are used as raw materials, and the weight ratio of the biscuit flour, butter, egg yolk liquid, powdered sugar, baking soda and gluten powder is 100:60:18:25:2:15.

[0037] Weigh each raw material according to the weight ratio, melt the butter at room temperature, beat with a whisk in one direction, add powdered sugar to the melted butter and stir until completely melted, then add the beaten egg yolk liquid in two portions, followed by the flour, stir evenly up and down with a silicone spatula to make a batter, and let it stand at room temperature for 10 minutes for later use.

[0038] Then, pour the batter into a piping bag and use an 8mm piping nozzle to squeeze the batter onto the baking paper. Then transfer the formed cookie dough to the baking tray.

[0039] Next, adjust the upper heat of the oven to 155℃ and the lower heat to 145℃, preheat for 10 minutes, then put the baking tray into the oven and bake after 30 minutes, turn it over and bake for another 15 minutes.

[0040] Finally, the baked crisp biscuits are placed at room temperature for 1 hour to cool and then packaged to obtain the finished product. Figure 1 shown.

[0041] Example 2

[0042] This embodiment discloses a method for preparing low eGI biscuits, comprising the following steps:

[0043] Step 1: Prepare flour for biscuits. The process is as follows:

[0044] 1.1) Flour pretreatment: Use food additive grade tea polyphenols with a purity of 98% to prepare a 1% aqueous solution of the food additive grade tea polyphenols, then add flour to the prepared aqueous solution and mix well to form a flour suspension for use.

[0045] 1.2) High temperature and high pressure treatment: The flour suspension prepared in step 1 is subjected to high temperature and high pressure treatment using a portable high pressure sterilizer. During the high temperature and high pressure treatment, the pressure of the portable high pressure sterilizer is 0.14 MPa, the temperature is 121° C., and the high temperature and high pressure treatment time is 20 minutes. After the high temperature and high pressure treatment, a batter is obtained.

[0046] 1.3) Cooling cycle treatment: After the batter treated with high temperature and high pressure in step 2 is cooled to room temperature, it is refrigerated at a low temperature of 4° C. for 12 hours. After the refrigeration is completed, it is placed at room temperature for 12 hours again. This cycle is repeated three times to obtain flour for biscuits.

[0047] Step 2: Prepare low eGI biscuit products, the process is as follows:

[0048] The biscuit flour obtained in step 2, as well as butter, egg yolk liquid, powdered sugar, baking soda and gluten powder are used as raw materials, and the weight ratio of the biscuit flour, butter, egg yolk liquid, powdered sugar, baking soda and gluten powder is 100:60:18:25:2:15.

[0049] Weigh each raw material according to the weight ratio, melt the butter at room temperature, beat with a whisk in one direction, add powdered sugar to the melted butter and stir until completely melted, then add the beaten egg yolk liquid in two portions, followed by the flour, stir evenly up and down with a silicone spatula to make a batter, and let it stand at room temperature for 10 minutes for later use.

[0050] Then, pour the batter into a piping bag and use an 8mm piping nozzle to squeeze the batter onto the baking paper. Then transfer the formed cookie dough to the baking tray.

[0051] Next, adjust the upper heat of the oven to 155℃ and the lower heat to 145℃, preheat for 10 minutes, then put the baking tray into the oven and bake after 30 minutes, turn it over and bake for another 15 minutes.

[0052] Finally, the baked crisp biscuits are placed at room temperature for 1 hour to cool and then packaged to obtain the finished biscuits. Figure 2 shown.

[0053] A set of comparative examples in which the flour is not gelatinized at high temperature and high pressure and tea polyphenols are not added is provided below. By comparing the comparative examples with Examples 1 and 2, the biscuit products prepared in Examples 1 and 2 are further described.

[0054] Comparative Example 1

[0055] Comparative Example 1: Common flour was used to prepare biscuits, and the process was as follows:

[0056] Weigh the processed flour, butter, egg yolk liquid, powdered sugar, baking soda, and gluten powder for later use; first melt the butter at room temperature, beat it in one direction with a whisk, add the powdered sugar to the melted butter and stir until it is completely melted, then add the beaten egg yolk liquid in two portions, then add the flour, stir evenly up and down with a silicone spatula to make a batter, and let it stand at room temperature for 10 minutes; pour the batter into a piping bag, use an 8mm piping nozzle to squeeze the batter onto baking paper, and then transfer the formed biscuit dough to a baking tray. Adjust the upper heat of the oven to 155℃ and the lower heat to 145℃, preheat for 10 minutes in advance, then put the baking tray into the oven and bake, turn it over after baking for 35 minutes and bake for another 10 minutes. Let the baked crisp biscuits cool at room temperature for 1 hour and then package them to obtain the finished product.

[0057] Example 1 is a biscuit product that has been sterilized by high pressure and cooled by a cycle, Example 2 is a biscuit product that has been sterilized by high pressure and cooled by a cycle and has tea polyphenols added to the flour, and Comparative Example 1 is a biscuit product that has been made by ordinary flour. Their respective eGI values ​​are shown in Table 1. Table 1 is as follows:

[0058] Table 1 eGI value index table:

[0059] Indicator Group Comparative Example 1 Example 1 Example 2 eGI value 80 69 55

[0060] Table 1 is obtained by simulating in vitro digestion experiments. During the experiment, the biscuits obtained in Example 1, Example 2, and Comparative Example 1 were ground with a mortar, 200 mg of the crushed and sieved sample was placed in a centrifuge tube and 15 mL of sodium acetate buffer (0.2 mol / mL, pH 5.2) was added and placed in a boiling water bath for gelatinization for 10 minutes; then, 37°C constant temperature shaker was shaken for 10 minutes, 10 mL of mixed enzyme (0.01 ml saccharifying enzyme, 0.58 g α-amylase) was added and shaken in a water bath (37°C, 170 r / min); during the shaking process, the supernatant was taken at 0, 10, 20, 30, 40, 60, 90, 120, and 180 minutes, and the glucose content in the sample was determined by the GOPOD method; the area under the glucose tolerance curve (0-120 min) was calculated by the trapezoidal method. The predicted glycemic index of the biscuit, i.e., the eGI value, was calculated by the ratio of the AUC of the biscuit to the AUC of glucose.

[0061] It can be seen from Table 1 that the eGI value of the biscuits prepared from flour by high pressure sterilization-cooling cycle treatment in Example 1 of the present invention is lower than the eGI value of the biscuits prepared from ordinary flour in Comparative Example 1; the eGI value of the biscuits prepared from flour by high pressure sterilization-cooling cycle treatment and addition of tea polyphenols in Example 2 of the present invention is lower than the eGI value of the biscuits prepared from ordinary flour in Comparative Example 1; and the eGI values ​​of the biscuits prepared from Examples 1 and 2 of the present invention are both lower than the eGI value of the biscuits in Comparative Example 1. It can be seen that in Examples 1 and 2 of the present invention, high pressure sterilization-cooling cycle treatment and addition of tea polyphenols tea can indeed effectively reduce the eGI value of the final biscuits.

[0062] The preferred embodiments of the present invention are described in detail above in conjunction with the accompanying drawings. The embodiments described in the present invention are merely descriptions of the preferred embodiments of the present invention, and do not limit the concept and scope of the present invention. The various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction, and such combinations should also be regarded as the contents disclosed in the present disclosure as long as they do not violate the concept of the present invention. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0063] The present invention is not limited to the specific details of the above-mentioned embodiments. Within the technical concept of the present invention and without departing from the design concept of the present invention, various modifications and improvements made to the technical solution of the present invention by technical personnel in this field should fall within the protection scope of the present invention. The technical contents for which protection is sought in the present invention have been fully recorded in the claims.

Claims

1. A method for preparing low eGI biscuits, characterized in that: The following steps are involved: Step 1, preparing a flour suspension, and then subjecting the flour suspension to high temperature and high pressure treatment to obtain a batter, and then subjecting the batter to a cooling cycle treatment to obtain flour for biscuits; Step 2: using butter, egg yolk liquid, powdered sugar, baking soda, gluten powder and the biscuit flour obtained in step 1 as raw materials to prepare biscuit products.

2. The method for preparing low eGI biscuits according to claim 1, characterized in that: In step 1, the pressure during high temperature and high pressure treatment is 0.14 MPa, the temperature is 121° C., and the time is 20 minutes.

3. The method for preparing low eGI biscuits according to claim 1, characterized in that: During the cooling cycle treatment in step 1, the batter treated with high temperature and high pressure is cooled to room temperature and then refrigerated at 4°C for 12 hours. After the refrigeration is completed, it is placed at room temperature for 12 hours again. The cooling cycle is repeated three times to obtain flour for biscuits.

4. The method for preparing low eGI biscuits according to claim 1, characterized in that: In step 2, the weight ratio of flour, butter, egg yolk liquid, powdered sugar, baking soda and gluten powder for biscuits is 100:60:18:25:2:

15.

5. The method for preparing low eGI biscuits according to claim 1, characterized in that: The process of step 2 is as follows: weigh each raw material by weight, melt the butter at room temperature, add powdered sugar to the melted butter and stir until it is completely melted, then add the whipped egg yolk liquid in two portions, then add biscuit flour, stir evenly up and down with a silicone spatula to make a batter, and let it stand at room temperature for 10 minutes for use; Then, pour the batter into a piping bag and use an 8mm piping nozzle to squeeze the batter onto baking paper, then transfer the formed cookie dough to the baking tray; Next, adjust the upper heat of the oven to 155℃ and the lower heat to 145℃, preheat for 10 minutes, then put the baking tray into the oven and bake for 30 minutes, then turn it over and bake for another 15 minutes; Finally, the baked biscuits are placed at room temperature for 1 hour to cool and then packaged to form finished biscuits.

6. A method for preparing low eGI biscuits according to claims 1-5, characterized in that: In step 1, tea polyphenols of food additive grade are used to prepare an aqueous solution, and flour is added to the aqueous solution to form the flour suspension.

7. The method for preparing low eGI biscuits according to claim 6, characterized in that: The purity of the food additive grade tea polyphenols used is 98%.

8. The method for preparing low eGI biscuits with added tea polyphenols according to claim 6, characterized in that: The concentration of tea polyphenols in the prepared aqueous solution is 1%.

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