Low-GI and high-fiber functional sugar combined cake and preparation method thereof

Abstract

The invention relates to a low-GI and high-fiber functional sugar combined cake and a preparation method thereof. The functional sugar combined cake sequentially comprises a low-GI cake base body, a psyllium seed sandwich layer, a low-GI cake base body and probiotic cheese flour spraying sauce from bottom to top. The low-GI cake base body is prepared from egg white, egg yolk, trehalose, maltitol, beta-glucan, konjac polysaccharide, a flour substitute, milk and butter; the psyllium seed sandwich layer is prepared from psyllium seed powder and milk; the probiotic cheese flour sprinkling sauce is prepared from probiotic powder and cheese. Compared with the prior art, the novel cake disclosed by the invention is based on the ingenious combination of the functional sugar combination (trehalose, beta-glucan and konjac polysaccharide), the natural functional substance (semen plantaginis powder) and the probiotic cheese flour spraying sauce, low GI, high fiber and cake flavor are considered, and a brand new cake choice is provided for sugar-controlled people.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and in particular relates to a functional sugar combination cake with low GI and high fiber and a preparation method thereof. Background Art

[0002] Diabetes has become the third largest non-communicable disease in the world, second only to cardiovascular and cerebrovascular diseases and tumors, and has seriously threatened human health, becoming a worldwide public health problem. Up to now, the treatment compliance rate of diabetes in China is still relatively low. According to data, arranging diets reasonably through the glycemic index of foods can promote health. In the dietary treatment of diabetes, the important role of the glycemic index (GI) has received extensive attention from experts. Its definition is: the ratio of the area under the blood glucose response curve of a standard food containing 50 g of carbohydrates. More research shows that in the individualized medical nutrition treatment of diabetes, low-GI diets have potential important value and should be promoted and applied in the dietary management of diabetes.

[0003] Foods are usually classified into low-GI foods (GI value < 55), medium-GI foods (GI value of 55 - 75), and high-GI foods (GI value > 75). High-GI foods are digested quickly and have a high absorption rate, which can cause a rapid blood glucose response. Low-GI foods stay in the digestive tract for a long time, have a low absorption rate, and release glucose slowly. Diabetic patients choosing low-GI foods is beneficial to blood glucose regulation and improving glucose and lipid metabolism disorders.

[0004] According to data, the fluctuation of postprandial blood glucose in diabetic patients is a direct and independent risk factor for vascular diseases. Through a Meta-analysis of clinical trials on the food GI of diabetic patients, it was found that compared with high-GI foods, choosing low-GI foods can reduce glycated hemoglobin by 0.4%. According to epidemiological data, the intake of low-GI foods is associated with a reduced risk of type II diabetes. Based on this fact, continuously choosing low-GI foods can significantly reduce the occurrence of complications and mortality in type II diabetic patients.

[0005] With the gradual improvement of the public's living needs, simple and convenient cup cakes are deeply loved by the public. Compared with traditional cakes, the overall taste of cup cakes is lighter. Because cup cakes are smaller in size, consumers have less psychological burden when choosing. However, with more and more people paying attention to healthy eating, various healthy food recipes have emerged. But most cup cake products on the market still have the following problems: (1) Taking sensory characteristics as the only reference index, in order to meet the taste requirements without considering the specific calories, they are high in sugar and oil; (2) The so-called new formula cup cakes suitable for people with blood sugar control only make single substitutions of raw materials. Some replace sucrose with non-sucrose sweeteners such as erythritol, and some replace part of the flour. And the proportion of sucrose replacement shown in some formula lists is not high, and its function of having a low GI needs to be verified; (3) Among the raw materials replacing flour, since almond flour comes from almonds and may contain cyanide, the use risk is relatively high, and the formula needs to be further optimized. Therefore, for people with lipid reduction and blood sugar control and diabetic patients, a truly effective low-GI cake formula is urgently needed to be developed.

[0006] CN114431269A discloses a low-sugar highland barley cake formula, which still contains flour to meet the taste requirements of the cake. CN119586643A discloses a high-moisture low-GI black highland barley chiffon cake, but it has less dietary fiber. CN115843849A publishes a formula for a low-GI functional bread, which controls blood sugar generation by increasing satiety and reducing food intake. However, due to the addition of a large amount of cereal flour, it will cause indigestion and other situations.

[0007] Therefore, for diabetic patients and people with blood sugar control, a new type of cake that takes into account low GI, high fiber content and cake flavor still needs to be developed. Summary of the Invention

[0008] The purpose of the present invention is to overcome the defect that the prior art cannot take into account low GI, high fiber content and cake flavor, and provide a low-GI, high-fiber functional sugar combination cake and its preparation method. Through the organic combination of functional sugar combination, natural extract (psyllium powder) and probiotic cheese topping sauce, a new type of cake option is provided for diabetic patients and people with blood sugar control.

[0009] The purpose of the present invention can be achieved by the following technical solutions:

[0010] The present invention first provides a low-GI, high-fiber functional sugar combination cake, which is composed of a low-GI cake matrix, a psyllium sandwich layer, a low-GI cake matrix and a probiotic cheese topping sauce from bottom to top;

[0011] The low-GI cake matrix is prepared from the following raw materials by mass percentage: 30%-40% egg white, 10%-20% egg yolk, 13%-14% maltitol, 10%-13% functional sugar combination, 12%-13% flour substitute, 9%-10% milk, 6%-7% butter; wherein, the functional sugar combination is composed of 5%-6% trehalose, 4%-5% β-glucan and 1%-2% konjac polysaccharide (both based on the total mass of the low-GI cake matrix);

[0012] The psyllium sandwich layer is prepared from the following raw materials by mass percentage: 10%-12% psyllium powder, 88%-90% milk;

[0013] The probiotic cheese topping sauce is prepared from the following raw materials by mass percentage: 15%-30% probiotic powder, 70%-85% cheese; wherein, the probiotic powder is composed of lactobacillus and bifidobacterium, and the total colony count in the probiotic powder is not less than 9.9×10 6 .

[0014] Furthermore, the flour substitute includes one or more of millet flour, highland barley flour, and chickpea flour, preferably millet flour.

[0015] Furthermore, the purity of the trehalose ≥98%. Among them, trehalose belongs to low-GI value sugars and has significant functions in terms of low-GI. After entering the human body, it is digested and absorbed slowly, and the energy release is stable, which helps to keep blood sugar stable and can reduce the risk of complications caused by blood sugar fluctuations in diabetic patients. At the same time, the characteristic of slow energy release can also assist in controlling body weight and avoid hunger and increased appetite caused by rapid rise and fall of blood sugar.

[0016] Furthermore, the purity of the maltitol ≥98%.

[0017] Furthermore, the purity of the konjac polysaccharide ≥72%. Among them, konjac polysaccharide is a water-soluble dietary fiber, which affects the sugar metabolism in the body's intestine and can inhibit the increase of the body's postprandial blood sugar level. Its main mechanism is as follows: Konjac polysaccharide is rich in fiber and has water absorption and swelling properties, so that it can absorb water and swell in the body, enhance satiety, delay food digestion, reduce food intake, and thus reduce the absorption amount and absorption speed of glucose by the human body, achieving the effect of controlling the body's blood sugar level; In addition, after konjac polysaccharide enters the body, it will form konjac sol with high viscosity and poor fluidity, increase the diffusion resistance of glucose, reduce its diffusion speed, reduce the activity of α-amylase, weaken the absorption of glucose, and inhibit the increase of the body's blood sugar level.

[0018] Furthermore, the purity of the β-glucan is ≥91%. Among them, β-glucan can reduce the blood glucose response of the human body, and the content of β-glucan is negatively correlated with the GI. Its low-GI property helps to maintain the homeostasis of glucose metabolism.

[0019] Furthermore, the purity of the psyllium powder is ≥98%.

[0020] Furthermore, the psyllium powder is sourced from psyllium husk. Psyllium husk powder has a rich cellulose content, which can slow down the digestion and absorption of carbohydrates and reduce the overall GI value of food.

[0021] Furthermore, the milk is pure milk.

[0022] Furthermore, the mass ratio of Lactobacillus and Bifidobacterium in the probiotic powder is 1:1.

[0023] Furthermore, the total colony count of the probiotic powder is 9.9×10 6 -10 9 .

[0024] Furthermore, the protein content in the functional sugar combination cake is not less than 10%.

[0025] Furthermore, the dietary fiber content in the functional sugar combination cake is not less than 20%.

[0026] Furthermore, the GI value of the functional sugar combination cake is not higher than 55%.

[0027] Furthermore, the total starch content in the functional sugar combination cake is not higher than 20%.

[0028] Furthermore, the amylose content is not higher than 8%, and the starch hydrolysis index is not higher than 50.

[0029] The present invention also provides a preparation method of a low-GI and high-fiber functional sugar combination cake, which specifically includes the following steps:

[0030] S1: Prepare the cake batter for the low-GI cake matrix and the psyllium sandwich layer;

[0031] S2: Add the cake batter, the psyllium sandwich layer, and the cake batter into the mold in sequence, and then bake and form;

[0032] S3: Pour the probiotic cheese sauce on the surface of the baked cake, and then the low-GI and high-fiber functional sugar combination cake is obtained.

[0033] Further, in step S1, the method for preparing the cake batter is as follows: Whip the egg whites and add trehalose and maltitol in batches to obtain a prefabricated egg functional sugar egg liquid; fully emulsify the butter and milk and add them to the prefabricated egg functional sugar egg liquid, then add the egg yolks and stir evenly to obtain a mixed egg liquid; mix the flour substitute, β-glucan, and konjac polysaccharide evenly and add them to the mixed egg liquid, and stir evenly to obtain the cake batter.

[0034] Further, in step S1, the method for preparing the psyllium sandwich layer is as follows: Mix milk and psyllium husk powder and steam for 10 - 15 minutes, and then cool to obtain the psyllium sandwich layer.

[0035] Further, in step S2, the baking temperature is 140 - 150 °C.

[0036] Further, in step S2, the baking time is 40 - 60 minutes.

[0037] Further, in step S3, the thickness of the probiotic cheese drizzle sauce is 1 - 2 cm.

[0038] Further, in step S3, the method for preparing the probiotic cheese drizzle sauce is as follows: Mix the cheese and probiotic powder and place them in a constant temperature and humidity box at 37 °C for incubation for 5 - 7 hours, which can cultivate the probiotics to the logarithmic phase, making it easier to colonize in the intestine and maintain biological activity.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] (1) The novel functional sugar combination cake of the present invention replaces the sucrose and flour used in the preparation of traditional cakes, innovatively introduces a functional sugar combination, and through the organic combination of the functional sugar combination, natural extract (psyllium powder), and probiotic cheese drizzle sauce, a novel cake with both low GI value and high dietary fiber content is prepared without losing the flavor and texture of the cake, providing a new cake option for diabetic patients and people controlling blood sugar.

[0041] (2) The present invention replaces the sucrose in the traditional cake formula with a functional sugar combination composed of trehalose, β-glucan, and konjac polysaccharide, and replaces the flour with millet flour, maltitol, etc., significantly reducing the GI value of the cake and helping to regulate the production of gut microbiota and short-chain fatty acids.

[0042] (3) The present invention innovatively introduces the mochi made from psyllium into the cake body, which not only enriches the texture but also enhances the product function, promoting intestinal peristalsis and stabilizing blood sugar.

[0043] (4) The present invention introduces probiotic ingredients with blood sugar lowering and stabilizing properties by adding probiotic cheese glaze, thereby increasing the flavor of the cake product and improving the eating interest. Compared with directly adding probiotics to the cake body, adding them to the glaze can significantly retain the number of live bacteria. At the same time, high-temperature damage is avoided, creating a mild environment for probiotics, which is conducive to the retention of live bacteria. More importantly, in the process of adding probiotics to the cheese glaze, the probiotics can be cultured to the logarithmic phase, making it easier to colonize in the intestine and maintain biological activity.

[0044] (5) The probiotic cheese topping of the present invention is made by mixing cheese and probiotic powder. The cheese brings a rich milky aroma and delicate taste, and the probiotic powder adds a unique flavor. The low GI cake layer is based on whipped egg whites and is matched with trehalose, maltitol, etc. The taste is light and fluffy, soft and chewy, and a variety of ingredients are blended to create a complex taste. The psyllium filling is made of milk and psyllium husk powder, and is chewy and soft like mochi, with a springy and smooth bite. The three layers of taste match each other and are rich in layers. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 It is a schematic structural diagram of the low GI, high-fiber functional sugar combination cake of the present invention.

[0046] Figure 2 This is a physical picture of the low GI, high-fiber functional sugar combination cake of the present invention. DETAILED DESCRIPTION

[0047] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. This embodiment is implemented based on the technical solution of the present invention, and provides a detailed implementation method and specific operation process, but the protection scope of the present invention is not limited to the following embodiments.

[0048] Unless otherwise specified, the reagents, methods, instruments and equipment used in the present invention are conventional reagents, methods, instruments and equipment in the art. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0049] Wherein, lactobacillus and bifidobacterium are both commonly used probiotic strains in the dairy industry. Lactobacillus bulgaricus species (Lactobacillus bulgaricus) used in the present invention was purchased from (Ningbo Mingzhou Biotechnology Co., Ltd., BMZ124644), and Bifidobacterium longum species (Bifidobacterium longum) was purchased from (Ningbo Mingzhou Biotechnology Co., Ltd., BMZ132587).

[0050] Embodiment 1:

[0051] This embodiment provides a low GI, high-fiber functional sugar combination cake, which is specifically composed of a four-layer structure. The top layer is a probiotic cheese sauce made of cheese, the second layer is a low GI cake base, the third layer is a high dietary fiber sandwich layer made of psyllium, and the bottom layer is also a low GI cake base.

[0052] The specific preparation method of the functional sugar combination cake of the present embodiment is as follows:

[0053] S1. Beating egg liquid: Beat 70 g of egg white, and add 10 g of trehalose and 26 g of maltitol three times during the beating process to obtain beaten egg liquid;

[0054] S2, mixing: fully emulsify 12g butter and 18g milk, add to the beaten egg liquid in S1, add 30g egg yolk, and mix well;

[0055] S3, stirring: 24g millet flour, 8g β-glucan, and 2g konjac polysaccharide are mixed evenly, and added into the mixed egg liquid obtained in S2 in 3 portions, and stirred evenly to obtain cake batter;

[0056] S4, preparation of mochi: 90 g of milk and 10 g of psyllium husk powder were mixed, steamed at 100° C. for 15 min, and cooled to obtain psyllium husk mochi;

[0057] S5, inject the cake batter described in S3 into the mold to cover the bottom, add the psyllium mochi described in S4, use the cake batter described in S3 to fill the upper layer of the mold, bake in an oven at 146° C. on the top and 142° C. on the bottom for 50 minutes, and cool;

[0058] S6. Mix 40 g of cheese and 10 g of probiotic powder (the two kinds of powder are prepared in a mass ratio of 1:1), incubate in a constant temperature and humidity chamber at 37° C. for 6 h, and then pour on the surface of the baked cake described in S5 with a thickness of 1-2 cm to obtain the final product.

[0059] Among them, the specific formula is:

[0060] (1) Low GI cake base: 70 g egg white, 30 g egg yolk, 10 g trehalose, 8 g β-glucan, 2 g konjac polysaccharide, 26 g maltitol, 24 g millet flour, 18 g milk and 12 g butter;

[0061] (2) Psyllium sandwich layer: 10 g psyllium powder, 90 g milk;

[0062] (3) Probiotic cheese sauce: 40 g of cheese, 10 g of probiotic powder (CFU ≥ 9.9 × 10 6 ).

[0063] Embodiment 2:

[0064] This embodiment provides a low GI, high-fiber functional sugar combination cake, which is specifically composed of a four-layer structure. The top layer is a probiotic cheese sauce made of cheese, the second layer is a low GI cake base, the third layer is a high dietary fiber sandwich layer made of psyllium, and the bottom layer is also a low GI cake base.

[0065] The specific preparation method of the functional sugar combination cake of the present embodiment is as follows:

[0066] S1. Beating egg liquid: Beat 57 g of egg white, and add 12 g of trehalose and 28 g of maltitol three times during the beating process to obtain beaten egg liquid;

[0067] S2, mixing: fully emulsify 14g butter and 20g milk, add to the beaten egg liquid in S1, add 29g egg yolk, and mix well;

[0068] S3, stirring: 26g millet flour, 10g β-glucan, and 4g konjac polysaccharide are mixed evenly, and added into the mixed egg liquid obtained in S2 in 3 portions, and stirred evenly to obtain cake batter;

[0069] S4, preparation of mochi: 90 g of milk and 10 g of psyllium husk powder were mixed, steamed at 100° C. for 10 min, and cooled to obtain psyllium husk mochi;

[0070] S5, pour the cake batter described in S3 into the mold to cover the bottom, add the psyllium mochi described in S4, fill the upper layer of the mold with the cake batter described in S3, bake in an oven at 146° C. on the top and 142° C. on the bottom for 50 minutes, and cool;

[0071] S6. Mix 40 g of cheese and 10 g of probiotic powder, incubate in a constant temperature and humidity chamber at 37° C. for 7 h, and pour on the surface of the baked cake described in S5 to a thickness of 1-2 cm to obtain the final product.

[0072] Among them, the specific formula is:

[0073] (1) Low GI cake base: 57 g egg white, 29 g egg yolk, 12 g trehalose, 10 g β-glucan, 4 g konjac polysaccharide, 28 g maltitol, 26 g millet flour, 20 g milk and 14 g butter;

[0074] (2) Psyllium sandwich layer: 10 g psyllium powder, 90 g milk;

[0075] (3) Probiotic cheese sauce: 40 g of cheese, 10 g of probiotic powder (CFU ≥ 9.9 × 10 6 ).

[0076] Embodiment 3:

[0077] This embodiment provides a low GI, high-fiber functional sugar combination cake, which is specifically composed of a four-layer structure. The top layer is a probiotic cheese sauce made of cheese, the second layer is a low GI cake base, the third layer is a high dietary fiber sandwich layer made of psyllium, and the bottom layer is also a low GI cake base.

[0078] The specific preparation method of the functional sugar combination cake of the present embodiment is as follows:

[0079] S1. Beating egg liquid: Beat 62 g of egg white, and add 11 g of trehalose and 27 g of maltitol three times during the beating process to obtain beaten egg liquid;

[0080] S2, mixing: fully emulsify 13g butter and 19g milk, add to the beaten egg liquid in S1, add 32g egg yolk, and mix well;

[0081] S3, stirring: 25g millet flour, 9g β-glucan, and 3g konjac polysaccharide are mixed evenly, and added into the mixed egg liquid obtained in S2 in 3 portions, and stirred evenly to obtain cake batter;

[0082] S4, preparation of mochi: 90 g of milk and 10 g of psyllium husk powder were mixed, steamed at 100° C. for 12 min, and cooled to obtain psyllium husk mochi;

[0083] S5, pour the cake batter described in S3 into the mold to cover the bottom, add the psyllium mochi described in S4, fill the upper layer of the mold with the cake batter described in S3, bake in an oven at 146° C. on the top and 142° C. on the bottom for 50 minutes, and cool;

[0084] S6. Mix 40 g of cheese and 10 g of probiotic powder, incubate in a constant temperature and humidity chamber at 37° C. for 8 h, and pour on the surface of the baked cake described in S5 to a thickness of 1-2 cm to obtain the final product.

[0085] Among them, the specific formula is:

[0086] (1) Low GI cake base: 62 g egg white, 32 g egg yolk, 11 g trehalose, 9 g β-glucan, 3 g konjac polysaccharide, 27 g maltitol, 25 g millet flour, 19 g milk and 13 g butter;

[0087] (2) Psyllium sandwich layer: 10 g psyllium powder, 90 g milk;

[0088] (3) Probiotic cheese sauce: 40 g of cheese, 10 g of probiotic powder (CFU ≥ 9.9 × 10 6 ).

[0089] Comparative Example 1:

[0090] This comparative example provides a cake with added sucrose, which consists of a four-layer structure. The top layer is a probiotic cheese sauce made of cheese, the second layer is a low-GI cake base, the third layer is a high-fiber sandwich layer made of psyllium, and the bottom layer is also a low-GI cake base.

[0091] The difference from Example 1 is that the formulation of the low-GI cake base in this comparative example is specifically: 70 g of egg white, 30 g of egg yolk, 36 g of sucrose, 34 g of flour, 18 g of milk, and 12 g of butter. Among them, in this comparative example, trehalose and maltitol are replaced with sucrose, and millet flour, β-glucan, and konjac polysaccharide are replaced with flour.

[0092] The present invention conducts the following tests on the low-GI, high-fiber functional sugar combination cakes prepared in Examples 1-3 and the sucrose cake in Comparative Example 1:

[0093] (1) Moisture content test: Take a clean weighing bottle, add 10 g of sea sand and a small glass rod, place it in a drying oven at 105 °C, and repeat drying until constant weight. Then weigh 5-10 g of the sample (accurate to 0.0001 g), place it in the weighing bottle, stir well with the small glass rod, evaporate it to dryness on a boiling water bath, stir at any time, wipe off the water droplets at the bottom of the bottle, place it in a drying oven at 105 °C for 4 h, cover it and take it out, put it in a desiccator to cool for 0.5 h and then weigh. Then put it back in the drying oven at 105 °C for about 1 h, take it out, put it in a desiccator to cool for 0.5 h and then weigh again. Repeat the above operations until the mass difference between the two consecutive weighings does not exceed 2 mg, which is the constant weight.

[0094] Calculate the cake moisture content through the following formula.

[0095]

[0096] In the formula: x is the moisture content (mass fraction, %); m1 is the mass of the weighing bottle and the sample after constant weight (g); m2 is the mass of the weighing bottle and the sample before constant weight (g); m is the mass of the sample (g).

[0097] (2) Nutritional component determination: In the cake nutritional component test, for protein, refer to GB 5009.5 "National Food Safety Standard Determination of Protein in Foods"; for fat, refer to GB 5009.6 "National Food Safety Standard Determination of Fat in Foods"; for total starch content, refer to GB 5009.9 "National Food Safety Standard Determination of Starch in Foods"; for amylose content, refer to GB / T 15683 "Determination of Amylose Content"; for dietary fiber, refer to GB 5009.88 "National Food Safety Standard Determination of Dietary Fiber in Foods".

[0098] (3) Texture: After the cake is baked, taken out of the oven and cooled for 3 h, it is cut into thin slices of uniform size of 2 cm×4 cm×4 cm for texture testing. Texture analyzer conditions: P / 36 probe, pre-test speed 1 cm / s, test speed 2 cm / s, post-test speed 1 cm / s, compression ratio 40%, holding time 3 s. Finally, the physical and chemical properties of the cake such as elasticity, chewiness, and resilience are obtained.

[0099] (4) eGI value test: Using an in vitro digestion model to simulate human digestion to obtain the cake digestive juice. Using the DNS method to obtain the hydrolysis index HI. Add 0, 50 μL, 100 μL, 150 μL, 200 μL, 250 μL, 300 μL, 350 μL, 400 μL of 1 mg / mL glucose standard solution into EP tubes respectively, and make up to 400 μL with distilled water. Add 600 μL DNS reagent into each tube and mix immediately after adding each tube. Heat in a boiling water bath for 10 min and cool with running water. Add 4 mL of distilled water to each tube and measure the absorbance at 540 nm, record and make a standard curve. Take 1 - 1.5 mL of the sample solution and centrifuge at 8000 r / min for 10 min. Take 20 μL of the supernatant and dilute it 30 times, take 80 μL of the diluted solution into an EP tube. Add 120 μL DNS reagent, cool with running water after boiling in a water bath for 10 min, make up 800 μL with distilled water, and measure the absorbance at a wavelength of 540 nm.

[0100] The hydrolysis index HI (the hydrolysis index is the ratio of the area under the curve of the test sample to the area under the curve of the reference sample) is obtained, and it is calculated using the formula eGI = 0.549HI + 39.71.

[0101] Take out 2 mL of the digestive juice at 0, 20, 60, and 120 min respectively, and measure the glucose concentration in the digestive juice at different time points using the method specified in the Glucose kit. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) are calculated according to the following formulas:

[0102] RDS% = (G 20 - G0)×0.9 / TS×100%;

[0103] SDS% = (G 120 - G 20 )×0.9 / TS×100%;

[0104] RS% = 1 - RDS% - SDS%×0.9 / TS×100%;

[0105] (5) Blood glucose test for diabetic patients: Forty type 2 diabetic patients were selected and a random grouping intervention plan was adopted to observe their blood glucose generation. Among them, there were 30 people in the experimental group and 10 people in the control group. The fasting blood glucose before breakfast and the blood glucose 2 hours after eating the cake were measured daily, and the average value was taken. The intervention time was 2 weeks. There were 10 people in each of the comparative examples and each example.

[0106] To test the blood glucose 2 hours after eating, it is necessary to first draw fasting blood to measure blood glucose, then eat a standard meal and start timing from the first bite of eating. After 2 hours, draw blood again and use a blood glucose meter to detect. Glycated hemoglobin is detected by venous blood sampling using laboratory methods such as high performance liquid chromatography or portable devices. For fasting insulin and fasting C-peptide, venous blood sampling is required after fasting for 8 - 14 hours. The former sample is placed in a test tube containing anticoagulant and sent to the laboratory for detection using chemiluminescence immunoassay and other methods, and the latter is detected using immunochemiluminescence assay and other methods. For the insulin resistance (HOMA-IR) test, it is necessary to first measure the fasting blood glucose and fasting insulin, and then calculate and evaluate according to the formula HOMA-IR = (fasting blood glucose × fasting insulin) / 22.5. According to the methods specified in the instructions of the GLP-1, GLP-2, and GIP enzyme-linked immunosorbent assay kits (Shanghai Enzyme Research Biotechnology Co., Ltd., EK-H12011 / EK-H12012 / EK-H12370), the levels of gastrointestinal peptides were measured using the serum supernatant.

[0107] (6) Sensory evaluation: The cakes prepared in Examples 1 - 3 and Comparative Example 1 were respectively taken for sensory evaluation. There were a total of twenty-four sensory evaluation personnel, who scored according to the sensory evaluation form. After removing the maximum and minimum values, the average value of the remaining scores was taken. The sensory quality scoring criteria are shown in Table 1.

[0108] Table 1 Sensory quality scoring criteria

[0109]

[0110]

[0111] The specific test results of the above tests are as follows:

[0112] From the water content test results in Table 2, it can be seen that the low-GI cakes prepared in each example of the present invention have similar water contents compared with the sucrose cake in Comparative Example 1. It can be obtained from the table that the differences in the water content ratios of Examples 1, 2, 3 and the comparative example are small. In terms of taste, this similar and moderate water content can make the cake keep soft and moist, avoiding being dry and hard or wet and sticky; in terms of structure, it helps to form a stable and fluffy texture, maintain good elasticity, not easy to collapse or be too hard. Slight differences in water content may make the wetness of the taste and the tightness of the structure slightly different, but the overall difference is not significant.

[0113] Table 2 Measured values of cake water content

[0114] Example 1 Example 2 Example 3 Comparative Example Mass before drying / g 5.899±0.01 5.910±0.01 5.901±0.01 5.805±0.02 Mass after drying g 4.246±0.02 4.401±0.01 4.322±0.01 4.156±0.01 Mass difference g 1.527±0.01 1.509±0.03 1.579±0.01 1.532±0.01 Percentage % 25.89±0.2 25.53±0.2 26.76±0.2 26.38±0.2

[0115] As can be seen from the cake nutritional composition in Table 3, the protein and fat contents of the low-GI cakes in each example group are similar to those of the comparative example. However, in terms of starch-related indicators, the total starch and amylose contents of the low-GI cakes in the example group are significantly lower than those of the comparative example. After consumption, the blood glucose increase range is relatively small, and the taste may also be better. Moreover, the dietary fiber content in the example group is much higher than that of the comparative example, which can not only increase satiety, but also promote intestinal peristalsis and delay blood glucose rise, showing significant advantages in health effects.

[0116] Table 3 Determination of Cake Nutritional Composition

[0117]

[0118]

[0119] As can be seen from the texture properties in Table 4, the hardness, elasticity, and chewiness of the sucrose cake in the comparative example are significantly higher than those of the low-GI cakes in Examples 1-3, and the resilience is lower than that of the low-GI cakes. It can be obtained from the table that Examples 1, 2, and 3 have low hardness, soft and dense texture, and are easy to chew; small elasticity, delicate and soft taste; low chewiness, and smooth and easy to eat; relatively high resilience, and can maintain the structural integrity during chewing. While Comparative Example 1 has high hardness and a relatively hard texture; large elasticity and a relatively chewy taste; high chewiness, being "chewy" but laborious; low resilience, and the structure is easily broken during chewing. Generally speaking, the low-GI cakes in each example group are more in line with the common high-quality cake standards in terms of structure and taste, and the eating experience is better.

[0120] Table 4 Determination of Cake Texture Properties

[0121] Sample Hardness / g Elasticity Chewiness Resilience Example 1 59.592±1.5 0.192±0.03 20.247±1.2 0.556±0.04 Example 2 56.10±1.2 0.123±0.02 25.526±1.3 0.552±0.04 Example 3 57.857±1.3 0.186±0.03 22.768±1.2 0.679±0.05 Comparative Example 1 96.727±2.0 0.812±0.05 57.722±2.0 0.355±0.03

[0122] From the test results of the content of starch with different digestibilities and the eGI value of the cakes in Table 5, it can be seen that the GI values of the cakes prepared in Examples 1-3 of the present invention are all less than 50, meeting the requirement that the product contains available carbohydrates and the glycemic index (GI) of the food is lower than 55 (including 55) (eGI < 55). However, the simulated GI value of the sucrose cake in the comparative example is as high as 72, which already belongs to medium-high GI value foods. It can be obtained from the table that the content of rapidly digestible starch (RDS) in Examples 1, 2, and 3 is significantly lower than that in Comparative Example 1, and the blood sugar will not rise rapidly and significantly after consumption; the content of slowly digestible starch (SDS) is higher than that in Comparative Example 1, which can make the blood sugar rise more gently and provide energy stably for a long time; the content of resistant starch (RS) is significantly higher than that in Comparative Example 1, which is beneficial to delaying the rise of blood sugar, increasing satiety, and regulating the intestine. In terms of the starch hydrolysis index (HI) and the glycemic index (eGI), the example group is much lower than that in Comparative Example 1, indicating that the starch in the cakes of the example group is not easily hydrolyzed rapidly, the blood sugar-rising effect is weak, and it has obvious advantages in controlling the rise of blood sugar and is more suitable for people who need to control blood sugar.

[0123] Table 5 Content of starch with different digestibilities and eGI value of the cakes

[0124]

[0125] Table 6 shows the blood sugar results after diabetic patients eat cakes.

[0126] Among them, fasting blood glucose refers to the blood glucose content measured after 8-12 hours of fasting, and its normal value range is generally 3.9-6.1 mmol / L. Blood glucose 2 hours after eating is the blood glucose level measured 2 hours after starting to time from the first bite of food, and it should be lower than 7.8 mmol / L under normal circumstances. Glycated hemoglobin is a stable compound formed by the combination of hemoglobin in red blood cells in the blood and sugars in the serum, reflecting the average blood sugar level in the past 2-3 months, and its normal value range is 4%-6%. Fasting insulin is the content of the hormone that regulates blood sugar secreted by pancreatic islet β cells in the fasting state of the human body, and its normal range is approximately 5-20 μU / mL. Fasting C-peptide is a polypeptide secreted by pancreatic islet β cells in an equimolecular amount with fasting insulin, which can reflect the function of pancreatic islet β cells, and its normal reference value is 0.8-4.2 ng / mL. Insulin resistance is not a directly measured value and is often evaluated by calculation. Taking the commonly used HOMA-IR model as an example, an HOMA-IR value less than 1.0 indicates normal insulin sensitivity. GLP-1, namely glucagon-like peptide-1, is secreted by intestinal L cells and can promote insulin secretion, inhibit glucagon secretion, etc. to regulate blood sugar. The normal fasting plasma GLP-1 level is 1.1-10 pmol / L. GLP-2, namely glucagon-like peptide-2, is also secreted by intestinal L cells and has a nutritional effect on the intestinal mucosa, etc. Its fasting plasma level is about 0.2-0.5 nmol / L.

[0127] As can be seen from Table 6, 2 hours after eating, the blood sugar level of the embodiment group fluctuated slightly and was significantly lower than that of the control group, and the blood sugar control performance was very good; the differences in glycosylated hemoglobin among the groups were not large, and were less affected by the consumption of cake. Although fasting insulin and fasting C-peptide fluctuated among the groups, the amplitude was small, and there was no significant difference in pancreatic β-cell function. In terms of insulin resistance, the control group had a relatively high degree, and the embodiment group had a greater advantage in improving insulin sensitivity. In terms of GLP-1 and GLP-2 indicators, the levels of the embodiment group were relatively high, and may play a more active role in blood sugar regulation and intestinal-related regulation. This shows that the low GI cake of the present invention provides a new type of cake choice for diabetic patients.

[0128] Table 6 Blood sugar results of diabetic patients after eating cake

[0129] Time Example 1 Example 2 Example 3 Comparative Example Fasting blood glucose 9.05±0.05 9.11±0.05 9.07±0.05 9.19±0.05 Blood glucose 2 h after eating 9.09±0.05 9.13±0.05 9.10±0.05 12.50±0.05 Glycated hemoglobin 7.2±0.1％ 7.3±0.1％ 7.2±0.1％ 7.3±0.1％ Fasting insulin 12 ± 1 μU / mL 11 ± 1 μU / mL 13 ± 1 μU / mL 12 ± 1 μU / mL Fasting C-peptide 1.1 ± 0.1 ng / mL 1.0 ± 0.1 ng / mL 1.2 ± 0.1 ng / mL 1.1 ± 0.1 ng / mL Insulin resistance 4.8 (HOMA-IR) ± 0.2 4.6 (HOMA-IR) ± 0.2 5.0 (HOMA-IR) ± 0.2 5.5 (HOMA-IR) ± 0.2 GLP-1 2.0 ± 0.1 pmol / L 1.9 ± 0.1 pmol / L 2.1 ± 0.1 pmol / L 1.6 ± 0.1 pmol / L GLP-2 65 ± 2 pg / mL 63 ± 2 pg / mL 66 ± 2 pg / mL 60 ± 2 pg / mL

[0130] It can be seen from the sensory evaluation results of Table 7 that the scores of the low GI cakes of each embodiment group and the sucrose cake of the comparative example are similar, indicating that the overall performance of the cake is relatively stable, and there is little difference in appearance, smell, structure, taste, etc., indicating that the present invention has no significant difference in sensory aspects from normal sucrose cakes while meeting the functional requirements of sugar control. Among them, the probiotic cheese glaze is made by mixing cheese and probiotic powder. The cheese brings a rich milky aroma and delicate taste, and the probiotic powder adds a unique flavor; the low GI cake layer is based on whipped egg whites, with trehalose, maltitol, etc., and the taste is light and fluffy, soft and chewy, and a variety of ingredients are integrated to form a complex taste; the psyllium sandwich is made of milk and psyllium husk powder, which is Q-elastic and soft mochi-like, with a chewy and smooth bite, and the three layers of taste are matched with each other, with rich layers.

[0131] Table 7 Sensory evaluation results (mean)

[0132]

[0133]

[0134] In summary, the present invention has prepared a series of low GI, high-fiber functional sugar combination cakes, which are based on the ingenious combination of functional sugar combinations (trehalose, β-glucan, konjac polysaccharide), natural functional substances (psyllium powder) and probiotic cheese sauce, taking into account low GI, high fiber and cake flavor, and providing a new cake choice for people who control sugar.

[0135] The above description of the embodiments is provided to enable those of ordinary skill in the art to understand and practice the invention. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative effort. Therefore, the present invention is not limited to the above embodiments, and all improvements and modifications made by those skilled in the art according to the disclosure of the present invention without departing from the scope of the present invention should be within the protection scope of the present invention.

Claims

1. A functional sugar combination cake with low GI and high fiber, characterized in that, The functional sugar combination cake consists of a low-GI cake matrix, a psyllium sandwich layer, a low-GI cake matrix, and a probiotic cheese topping sauce from bottom to top; The low-GI cake matrix is prepared from the following raw materials by mass percentage: 30%-40% egg white, 10%-20% egg yolk, 13%-14% maltitol, 10%-13% functional sugar combination, 12%-13% flour substitute, 9%-10% milk, 6%-7% butter; wherein, the functional sugar combination consists of 5%-6% trehalose, 4%-5% β-glucan, and 1%-2% konjac polysaccharide; The psyllium sandwich layer is prepared from the following raw materials by mass percentage: 10%-12% psyllium powder, 88%-90% milk; The probiotic cheese topping sauce is prepared from the following raw materials by mass percentage: 15%-30% of probiotic powder and 70%-85% of cheese; wherein, the probiotic powder is composed of lactobacillus and bifidobacterium, and the total colony count in the probiotic powder is not less than 9.9×10 6 .

2. The functional sugar combination cake with low GI and high fiber according to claim 1, characterized in that, The flour substitute includes one or more of millet flour, highland barley flour, and chickpea flour.

3. A low-GI, high-fiber functional sugar combination cake according to claim 1, characterized in that, In the functional sugar combination, the purity of the trehalose ≥ 98%, the purity of the konjac polysaccharide ≥ 72%, and the purity of the β-glucan ≥ 91%; The purity of the maltitol ≥ 98%; The purity of the psyllium powder ≥ 98%.

4. A low-GI, high-fiber functional sugar combination cake according to claim 1, characterized in that The mass ratio of lactobacillus to bifidobacterium in the probiotic powder is 1:1; The total colony count in the probiotic powder is 9.9×10 6 -10 9 .

5. A low-GI, high-fiber functional sugar combination cake according to claim 1, characterized in that The protein content in the functional sugar combination cake is not less than 10%, the dietary fiber content is not less than 20%, and the GI value is not higher than 55%.

6. A low-GI, high-fiber functional sugar combination cake according to claim 1, characterized in that, The total starch content in the functional sugar combination cake is not higher than 20%, wherein the amylose content is not higher than 8%, and the starch hydrolysis index is not higher than 50.

7. A method for preparing a low-GI and high-fiber functional sugar combination cake according to any one of claims 1-6, characterized in that, Including the following steps: S1: Prepare the cake batter of the low-GI cake matrix and the psyllium sandwich layer; S2: Add the cake batter, the psyllium sandwich layer, and the cake batter into the mold in sequence, and then bake until formed; S3: Pour the probiotic cheese topping sauce onto the surface of the baked cake to obtain the low-GI and high-fiber functional sugar combination cake.

8. The preparation method of the low-GI and high-fiber functional sugar combination cake according to claim 7, characterized in that, In step S1, the preparation method of the cake batter is as follows: Whip the egg white and add trehalose and maltitol in batches to obtain a prefabricated egg functional sugar egg liquid; Fully emulsify the butter and milk and add them into the prefabricated egg functional sugar egg liquid, then add the egg yolk and stir evenly to obtain a mixed egg liquid; Mix the flour substitute, β-glucan, and konjac polysaccharide evenly and add them into the mixed egg liquid, and stir evenly to obtain the cake batter.

9. The preparation method of the low-GI and high-fiber functional sugar combination cake according to claim 7, characterized in that, In step S1, the preparation method of the psyllium sandwich layer is as follows: Mix the milk and psyllium husk powder and steam for 10-15 min, and cool to obtain the psyllium sandwich layer.

10. The preparation method of the low-GI and high-fiber functional sugar combination cake according to claim 7, characterized in that, In step S2, the baking temperature is 140-150 °C, and the baking time is 40-60 min.

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