Maojian tea cake with low glycemic index and preparation method of Maojian tea cake

Abstract

The invention provides a tippy tea cake with a low glycemic index and a preparation method of the tippy tea cake, and belongs to the technical field of food processing. According to the invention, the oat, the tartary buckwheat, the highland barley and other coarse cereals, the dietary fiber powder and the corn starch are used for inhibiting the enzyme activity of amylase and glucose hydrolysis enzymes, reducing the hydrolysis rate of starch and delaying the rising rate of postprandial blood sugar; fructo-oligosaccharide and maltitol replace traditional white granulated sugar, the sucrose content of the tea cake is reduced, and the tea cake is healthier; maojian tea powder is used to enrich aroma of the tea cake and improve nutritional value of the tea cake, and the tea cake has corresponding functional health-care effects on human bodies. The low glycemic index tippy tea cake is prepared by controlling the total amount of coarse cereals such as oat, tartary buckwheat, highland barley and the like in a proper range and adopting multiple times of coloring, setting a proper wrapper and stuffing ratio and a baking process, so that the quality and the taste of the tea cake can reach the optimal state while the nutritional value and the hypoglycemic effect are considered, the wrapper is crisp, the stuffing is fragrant, and the tea cake is crisp, sweet and not greasy. And the preparation method is simple, easy to operate and suitable for large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a low glycemic index Maojian tea cake and its preparation method. Background Technology

[0002] As people's living standards improve, their focus on health is increasing. Consumers are gradually recognizing the importance of diet to health, no longer merely satisfying their appetites, but seeking foods with functional attributes such as blood sugar control, fat reduction, and energy replenishment. Globally, the incidence of chronic diseases such as diabetes, obesity, and cardiovascular disease is on the rise. These diseases are closely related to people's lifestyles and dietary habits. Studies have shown that high-GI diets lead to a rapid rise in blood sugar, and long-term intake can easily cause insulin resistance, increasing the risk of chronic diseases.

[0003] Whole grains typically have a low glycemic index (GI), while refined flour has a GI of around 83. This means that after consuming whole grains, blood sugar rises more slowly, preventing drastic fluctuations. This makes them an ideal food choice for people with diabetes and those who need to control their blood sugar. The dietary fiber in whole grains helps lower cholesterol levels and reduce cholesterol buildup on blood vessel walls, thus lowering the risk of cardiovascular disease. Furthermore, some whole grains, such as oats, contain beta-glucan, which helps regulate blood lipids and reduce the risk of cardiovascular disease.

[0004] Xinyang Maojian tea is a needle-shaped, semi-roasted, tender green tea. Drinking it offers health benefits, including caffeine, which stimulates the central nervous system, helping to invigorate the mind, reduce fatigue, and improve work efficiency and learning ability. The caffeine and catechins it contains can relax blood vessel walls, increase the effective diameter of blood vessels, maintain their elasticity, and eliminate vascular spasms. Gamma-aminobutyric acid (GABA) has a more significant effect on relaxing blood vessel walls, helping to lower blood pressure. Caffeine can also stimulate the nervous system, promote fat metabolism and energy consumption, control appetite, reduce calorie intake, and aid in weight loss.

[0005] Low-GI foods can help control blood sugar levels, reduce the adverse effects of blood sugar fluctuations on the body, and lower the risk of chronic diseases. They meet people's pursuit of a healthy diet and are an ideal dietary choice for diabetics, obese people, and health-conscious individuals.

[0006] Tea cakes and snacks consumed in daily life are high in refined flour and fat, and have limited nutritional value. When digested by enzymes in the upper digestive tract, they are broken down into glucose, causing a rapid rise in blood sugar levels, with a glycemic index (GI) of approximately 70-90. These are considered high-GI foods and are unsuitable for diabetics or those with high blood sugar. The question of how to lower the glycemic index of tea cakes by adjusting the types and amounts of ingredients used in their preparation, thus providing suitable tea cakes for diabetics, remains to be addressed. Summary of the Invention

[0007] In view of this, the purpose of this invention is to provide a low glycemic index Maojian tea cake and its preparation method. By using oats, buckwheat, highland barley and other grains, dietary fiber powder and corn starch, the activity of amylase and glucose-hydrolyzing enzymes is inhibited, the starch hydrolysis rate is reduced, and the postprandial blood glucose rise rate is slowed down. By using Maojian tea powder to enrich the aroma of the tea cake and improve its nutritional value, it has corresponding functional health benefits for the human body. The multiple coloring process is used to produce a low glycemic index Maojian tea cake with good quality, crispy crust, fragrant filling, and sweet but not greasy taste.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0009] This invention provides a low glycemic index Maojian tea cake, comprising a crust and a filling.

[0010] The leather material comprises the following components in parts by weight: 20-50 parts high-gluten wheat flour, 3-9 parts buckwheat flour, 3-12 parts oat flour, 5-15 parts corn starch, 3-12 parts highland barley flour, 3-12 parts oat dietary fiber powder, 5-10 parts wheat gluten powder, 3-12 parts wheat dietary fiber powder, 3-12 parts rye flour, 3-12 parts Job's tears powder, 3-12 parts quinoa powder, 3-12 parts soybean flour, 10-20 parts maltitol, 5-10 parts soybean oil, 0.1-0.3 parts edible alkali powder, and 1-3 parts Maojian tea powder;

[0011] The filling comprises the following ingredients in parts by weight: 20-50 parts low-gluten wheat flour, 3-12 parts buckwheat flour, 3-12 parts oat flour, 5-15 parts corn starch, 3-12 parts highland barley flour, 3-12 parts oat dietary fiber powder, 3-6 parts wheat gluten powder, 3-12 parts wheat dietary fiber powder, 3-12 parts rye flour, 3-12 parts Job's tears powder, 3-12 parts quinoa flour, 3-12 parts soybean flour, 3-5 parts black sesame seeds, 10-20 parts fructooligosaccharides, 15-25 parts soybean oil, 3-5 parts water, and 0.1-0.3 parts sodium bicarbonate.

[0012] Preferably, the preparation method of the Maojian tea powder includes the following steps: washing and drying Xinyang Maojian tea, and then pulverizing it through an 80-120 mesh sieve to obtain Maojian tea powder.

[0013] Preferably, the corn starch is an enzyme-modified starch.

[0014] This invention also provides a method for preparing the aforementioned low glycemic index Maojian tea cake, comprising the following steps:

[0015] 1) Mix baking soda powder and water to obtain baking soda powder water. Stir maltitol and soybean oil evenly, add baking soda powder water, and stir into a paste. Add high-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour, and Maojian tea powder, and stir until the dough is smooth.

[0016] 2) Mix soybean oil, water, sodium bicarbonate, and black sesame seeds evenly to obtain mixture 1. Then mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa flour, soybean flour, and fructooligosaccharides evenly to obtain mixture 2. Finally, mix mixture 1 and mixture 2 evenly to obtain the filling.

[0017] 3) After relaxing and dividing the dough and filling, wrap the filling, shape, color and bake multiple times, cool, and package to obtain low glycemic index Maojian tea cakes.

[0018] Preferably, in step 1), the mass ratio of edible alkali powder to water is 0.1 to 0.3:5; the temperature of the edible alkali powder water is 90 to 110°C; and the stirring time is 5 to 13 minutes.

[0019] Preferably, the stirring time in step 2) is 15 to 25 minutes.

[0020] Preferably, in step 3), the mass ratio of dough to filling is 3-8:13-20, and the relaxation time is 20-40 minutes.

[0021] Preferably, the method of multiple coloring and baking in step 3) includes the following steps: first bake at 160-200℃ for 8-12 minutes, brush with egg yolk liquid, then bake at 180-200℃ for 7-10 minutes, repeat the brushing of egg yolk liquid and baking operation until the surface of the tea cake is golden yellow.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] This invention uses oats, buckwheat, highland barley, and other whole grains, dietary fiber powder, and corn starch to inhibit the activity of amylase and glucose-hydrolyzing enzymes, reducing the starch hydrolysis rate and slowing down the rate of postprandial blood glucose rise. Fructooligosaccharides and maltitol replace traditional white sugar, reducing the sucrose content of the tea cake and making it healthier. The use of Maojian tea powder enriches the aroma of the tea cake, improving its nutritional value and providing corresponding health benefits. This invention controls the proportion of oats, buckwheat, and highland barley within an appropriate range, employs multiple coloring processes, and sets an appropriate crust-to-filling ratio and baking process to produce low-glycemic index Maojian tea cakes. This ensures that the tea cake achieves optimal quality and taste while maintaining nutritional value and blood sugar-lowering effects, resulting in a crispy crust, fragrant filling, and a sweet but not greasy texture. The production method is simple, easy to operate, and suitable for large-scale production. Detailed Implementation

[0024] This invention provides a low glycemic index Maojian tea cake, comprising a crust and a filling.

[0025] The leather material comprises the following components in parts by weight: 20-50 parts high-gluten wheat flour, 3-9 parts buckwheat flour, 3-12 parts oat flour, 5-15 parts corn starch, 3-12 parts highland barley flour, 3-12 parts oat dietary fiber powder, 5-10 parts wheat gluten powder, 3-12 parts wheat dietary fiber powder, 3-12 parts rye flour, 3-12 parts Job's tears powder, 3-12 parts quinoa powder, 3-12 parts soybean flour, 10-20 parts maltitol, 5-10 parts soybean oil, 0.1-0.3 parts edible alkali powder, and 1-3 parts Maojian tea powder;

[0026] The filling comprises the following ingredients in parts by weight: 20-50 parts low-gluten wheat flour, 3-12 parts buckwheat flour, 3-12 parts oat flour, 5-15 parts corn starch, 3-12 parts highland barley flour, 3-12 parts oat dietary fiber powder, 3-6 parts wheat gluten powder, 3-12 parts wheat dietary fiber powder, 3-12 parts rye flour, 3-12 parts Job's tears powder, 3-12 parts quinoa flour, 3-12 parts soybean flour, 3-5 parts black sesame seeds, 10-20 parts fructooligosaccharides, 15-25 parts soybean oil, 3-5 parts water, and 0.1-0.3 parts sodium bicarbonate.

[0027] In this invention, the amount of high-gluten wheat flour in the bran is preferably 21-45, more preferably 23-40; the amount of buckwheat flour is preferably 4-10, more preferably 5-8; the amount of oat flour is preferably 4-10, more preferably 5-8; the amount of corn starch is preferably 6-13, more preferably 7-12; the amount of highland barley flour is preferably 4-10, more preferably 5-8; the amount of oat dietary fiber powder is preferably 4-10, more preferably 5-8; the amount of gluten is preferably 6-9, more preferably 7-8; the amount of wheat dietary fiber powder is preferably... The preferred amounts of the following ingredients are: 4-10 parts per unit volume, more preferably 5-8 parts per unit volume; 4-10 parts per unit volume of rye flour, more preferably 5-8 parts per unit volume; 4-10 parts per unit volume of coix seed powder, more preferably 5-8 parts per unit volume; 4-10 parts per unit volume of quinoa flour, more preferably 5-8 parts per unit volume; 4-10 parts per unit volume of soybean flour, more preferably 5-8 parts per unit volume; 12-18 parts per unit volume of maltitol, more preferably 13-17 parts per unit volume; 6-9 parts per unit volume of soybean oil, more preferably 7-8 parts per unit volume; 0.1-0.2 parts per unit volume; and 2 parts per unit volume of Maojian tea powder.

[0028] The preparation method of the Maojian tea powder includes the following steps: washing and drying Xinyang Maojian tea, then pulverizing it through an 80-120 mesh sieve to obtain Maojian tea powder. The drying temperature is preferably 40-60℃, more preferably 45-55℃; the sieve mesh size is preferably 90-110 mesh.

[0029] The corn starch is an enzyme-modified starch, and the preparation method of the corn starch includes the following steps:

[0030] 1) Prepare corn starch solution, gelatinize, cool, add α-amylase to react and adjust pH, then add pullulanase to react and inactivate the enzyme, centrifuge to obtain supernatant;

[0031] 2) Mix the supernatant with palmitic acid, let stand, and centrifuge to obtain a precipitate. Wash the precipitate successively with ethanol solution and anhydrous ethanol-hydrochloric acid solution, dehydrate, dry, pulverize and sieve to obtain corn starch.

[0032] In this invention, the concentration (w / v) of the corn starch solution in step 1) is preferably 5-20%, more preferably 12-15%; the gelatinization temperature is preferably 80-100℃, more preferably 85-93℃; the gelatinization time is preferably 15-30 min, more preferably 20 min; the cooling to 50-75℃, more preferably 60℃; the amount of α-amylase added is preferably 40-60 U / g corn starch, more preferably 50 U / g corn starch; the pH adjustment solution is preferably sodium acetate buffer, and the pH is preferably 4.5-6.0, more preferably 4. 8–5.5; the amount of pullulanase added is preferably 10–30 U / g corn starch, more preferably 20 U / g corn starch; the reaction is stirred during the addition of pullulanase, the reaction temperature is preferably 30–50℃, more preferably 35–45℃; the reaction time is preferably 12–24 h, more preferably 18–21 h; the enzyme inactivation temperature is 95℃, the enzyme inactivation time is 10 min; the centrifugation speed is preferably 3000–5000 rpm, more preferably 4000 rpm; the centrifugation time is preferably 10–20 min, more preferably 15 min.

[0033] In this invention, stirring is performed during the mixing process in step 2). The stirring temperature is preferably 65–75°C, more preferably 68–72°C; the stirring time is preferably 25–40 min, more preferably 28–33 min; the settling time is preferably 50–70 min, more preferably 60 min; the centrifugation speed is preferably 2000–4000 rpm, more preferably 3000 rpm; the centrifugation time is preferably 10–20 min, more preferably 15 min; the mass fraction of the ethanol solution is preferably 60–80%, more preferably 70%; and the number of times the ethanol solution is washed is preferably… The washing process is performed 2 to 4 times, more preferably 3 times; the mass ratio of anhydrous ethanol to hydrochloric acid in the anhydrous ethanol-hydrochloric acid solution is preferably 8 to 10:1, more preferably 9:1; stirring is carried out during the washing process with the anhydrous ethanol-hydrochloric acid solution, the stirring temperature is preferably 50 to 70°C, more preferably 57 to 63°C, and the stirring time is preferably 25 to 40 minutes, more preferably 29 to 33 minutes; the drying temperature is preferably 35 to 50°C, more preferably 41 to 45°C, and the drying time is preferably 20 to 28 hours, more preferably 23 to 26 hours; the sieve mesh size is preferably 80 to 120 mesh, more preferably 100 mesh.

[0034] In this invention, the amount of low-gluten wheat flour in the filling is preferably 21-45, more preferably 23-40; the amount of buckwheat flour is preferably 4-10, more preferably 5-8; the amount of oat flour is preferably 4-10, more preferably 5-8; the amount of corn starch is preferably 6-13, more preferably 7-12; the amount of highland barley flour is preferably 4-10, more preferably 5-8; the amount of oat dietary fiber powder is preferably 4-10, more preferably 5-8; the amount of gluten is preferably 3-5; and the amount of wheat dietary fiber powder is preferably 4-10, more preferably... The amount of rye flour is preferably 4-10, more preferably 5-8; the amount of coix seed powder is preferably 4-10, more preferably 5-8; the amount of quinoa flour is preferably 4-10, more preferably 5-8; the amount of soybean flour is preferably 4-10, more preferably 5-8; the amount of black sesame is preferably 3-4; the amount of fructooligosaccharides is preferably 12-18, more preferably 13-16; the amount of soybean oil is preferably 16-24, more preferably 17-22; the amount of water is preferably 3-4; and the amount of sodium bicarbonate is preferably 0.1-0.2.

[0035] This invention also provides a method for preparing the aforementioned low glycemic index Maojian tea cake, comprising the following steps:

[0036] 1) Mix baking soda powder and water to obtain baking soda powder water. Stir maltitol and soybean oil evenly, add baking soda powder water, and stir into a paste. Add high-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour, and Maojian tea powder, and stir until the dough is smooth.

[0037] 2) Mix soybean oil, water, sodium bicarbonate, and black sesame seeds evenly to obtain mixture 1. Then mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa flour, soybean flour, and fructooligosaccharides evenly to obtain mixture 2. Finally, mix mixture 1 and mixture 2 evenly to obtain the filling.

[0038] 3) After relaxing and dividing the dough and filling, wrap the filling, shape, color and bake multiple times, cool, and package to obtain low glycemic index Maojian tea cakes.

[0039] In this invention, edible alkali powder and water are mixed to obtain edible alkali powder water. Maltitol and soybean oil are stirred evenly, and then the edible alkali powder water is added and stirred into a paste. High-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa flour, soybean flour, and Maojian tea powder are added and stirred until the dough is smooth. The preferred mass ratio of edible alkali powder to water is 0.1-0.3:5, more preferably 0.2:5; the preferred temperature of the edible alkali powder water is 90-110℃, more preferably 95-105℃; and the preferred stirring time is 5-13 minutes, more preferably 8-10 minutes.

[0040] In this invention, soybean oil, water, sodium bicarbonate, and black sesame seeds are mixed evenly to obtain mixture 1. Then, low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa flour, soybean flour, and fructooligosaccharides are mixed evenly to obtain mixture 2. Finally, mixture 1 and mixture 2 are stirred evenly to obtain the filling. The stirring time is preferably 15-25 minutes, more preferably 18-22 minutes.

[0041] In this invention, the dough and filling are relaxed, divided, filled, shaped, repeatedly colored and baked, cooled, and packaged to obtain a low glycemic index Maojian tea cake. The preferred mass ratio of dough to filling is 3-8:13-20, more preferably 5-7:15-18; the preferred relaxation time is 20-40 minutes, more preferably 25-35 minutes; the multiple coloring and baking method includes the following steps: first baking at 160-200℃ for 8-12 minutes, brushing with egg yolk, then baking at 180-200℃ for 7-10 minutes, repeating the egg yolk brushing and baking operation until the tea cake surface is golden yellow; the preferred baking temperature before brushing with egg yolk is 170-190℃; the preferred baking time before brushing with egg yolk is 9-11 minutes; the preferred baking temperature after brushing with egg yolk is 185-195℃; and the preferred baking time after brushing with egg yolk is 8-9 minutes.

[0042] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0043] Example 1

[0044] A low glycemic index Maojian tea cake, comprising a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 27 parts high-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 8 parts wheat gluten, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 15 parts maltitol, 8 parts soybean oil, and 0.1 parts baking soda. The filling consists of the following ingredients in parts by weight: 29 parts low-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 3 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 3 parts black sesame, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0045] The preparation method of the low glycemic index Maojian tea cake is as follows:

[0046] Preparation of Maojian tea powder: Select high-quality Xinyang Maojian tea, wash it and dry it in an oven at 50℃, then pulverize it using a high-speed universal pulverizer and pass it through a 100-mesh standard inspection sieve to obtain Maojian tea powder.

[0047] Preparation of corn starch: A 15% (w / v) corn starch solution was prepared and gelatinized at 90°C for 20 min. The mixture was then cooled to 60°C, and α-amylase (50 U / g starch) was added. The reaction was carried out at 65°C for 60 min. The mixture was cooled to 40°C, and the pH was adjusted to 5 with sodium acetate buffer. Pullulanase (20 U / g starch) was added, and the mixture was stirred at 40°C for 20 h. The enzyme was inactivated at 95°C for 10 min. The mixture was centrifuged (4000 rpm × 15 min) to remove insoluble impurities. The supernatant was collected, and palmitic acid was added. The mixture was stirred at 70°C for 30 min, allowed to stand for 60 min, and then centrifuged at 3000 rpm for 15 min. The precipitate was washed three times with 70% ethanol to remove free fatty acids. Anhydrous ethanol-hydrochloric acid solution (9:1 v / v) was added to the precipitate, and the mixture was stirred at 60°C for 30 min. The precipitate was then collected by centrifugation. The precipitate was washed with deionized water until neutral, dehydrated, dried at 42°C for 24 hours, and then pulverized through a 100-mesh sieve to obtain corn starch.

[0048] (1) Dough preparation: First, mix maltitol and soybean oil evenly, add edible alkali powder dissolved in 100℃ water, the mass ratio of edible alkali powder to water is 0.2:5, stir into a paste, add high gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, coix seed powder, quinoa powder, soybean powder, and Maojian tea powder, stir for 10 minutes until the dough is smooth.

[0049] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0050] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 8:20. After shaping, color it multiple times. First bake at 160℃ for 10 minutes, brush with egg yolk liquid and then bake at 180℃ for 10 minutes. Repeat the brushing of egg yolk liquid and baking until the surface of the tea cake is golden yellow, and you will get a low glycemic index Maojian tea cake.

[0051] Example 2

[0052] A low glycemic index Maojian tea cake, comprising a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 27 parts high-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 8 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 15 parts maltitol, 8 parts soybean oil, and 0.1 The filling is composed of the following ingredients in parts by weight: 29 parts low-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 3 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 3 parts black sesame, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0053] The preparation method of the low glycemic index Maojian tea cake is as follows:

[0054] Preparation of corn starch: A 15% (w / v) corn starch solution was prepared and gelatinized at 90°C for 20 min. The mixture was then cooled to 60°C, and α-amylase (50 U / g starch) was added. The reaction was carried out at 65°C for 60 min. The mixture was cooled to 40°C, and the pH was adjusted to 5 with sodium acetate buffer. Pullulanase (20 U / g starch) was added, and the mixture was stirred at 40°C for 20 h. The enzyme was inactivated at 95°C for 10 min. The mixture was centrifuged (4000 rpm × 15 min) to remove insoluble impurities. The supernatant was collected, and palmitic acid was added. The mixture was stirred at 70°C for 30 min, allowed to stand for 60 min, and then centrifuged at 3000 rpm for 15 min. The precipitate was washed three times with 70% ethanol to remove free fatty acids. Anhydrous ethanol-hydrochloric acid solution (9:1 v / v) was added to the precipitate, and the mixture was stirred at 60°C for 30 min. The precipitate was then collected by centrifugation. The precipitate was washed with deionized water until neutral, dehydrated, dried at 42°C for 24 hours, and then pulverized through a 100-mesh sieve to obtain corn starch.

[0055] (1) Dough preparation: First, mix maltitol and soybean oil evenly, add edible alkali powder dissolved in 100℃ water, the mass ratio of edible alkali powder to water is 0.2:5, stir into a paste, add high gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, coix seed powder, quinoa powder, and soybean flour, stir for 10 minutes until the dough is smooth.

[0056] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0057] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 8:20. After shaping, color it multiple times. First bake at 160℃ for 10 minutes, brush with egg yolk liquid and then bake at 180℃ for 10 minutes. Repeat the brushing of egg yolk liquid and baking until the surface of the tea cake is golden yellow, and you will get a low glycemic index Maojian tea cake.

[0058] Example 3

[0059] A low glycemic index Maojian tea cake, comprising a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 27 parts high-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 8 parts wheat gluten, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 15 parts maltitol, 8 parts soybean oil, and 0.1 parts baking soda. The filling consists of the following ingredients in parts by weight: 29 parts low-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 3 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 3 parts black sesame, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0060] The preparation method of the low glycemic index Maojian tea cake is as follows:

[0061] Preparation of Maojian tea powder: Select high-quality Xinyang Maojian tea, wash it and dry it in an oven at 50℃, then pulverize it using a high-speed universal pulverizer and pass it through a 100-mesh standard inspection sieve to obtain Maojian tea powder.

[0062] Preparation of corn starch: A 15% (w / v) corn starch solution was prepared and gelatinized at 90°C for 20 min. The mixture was then cooled to 60°C, and α-amylase (50 U / g starch) was added. The reaction was carried out at 65°C for 60 min. The mixture was cooled to 40°C, and the pH was adjusted to 5 with sodium acetate buffer. Pullulanase (20 U / g starch) was added, and the mixture was stirred at 40°C for 20 h. The enzyme was inactivated at 95°C for 10 min. The mixture was centrifuged (4000 rpm × 15 min) to remove insoluble impurities. The supernatant was collected, and palmitic acid was added. The mixture was stirred at 70°C for 30 min, allowed to stand for 60 min, and then centrifuged at 3000 rpm for 15 min. The precipitate was washed three times with 70% ethanol to remove free fatty acids. Anhydrous ethanol-hydrochloric acid solution (9:1 v / v) was added to the precipitate, and the mixture was stirred at 60°C for 30 min. The precipitate was then collected by centrifugation. The precipitate was washed with deionized water until neutral, dehydrated, dried at 42°C for 24 hours, and then pulverized through a 100-mesh sieve to obtain corn starch.

[0063] (1) Dough preparation: First, mix maltitol and soybean oil evenly, add edible alkali powder dissolved in 100℃ water, the mass ratio of edible alkali powder to water is 0.2:5, stir into a paste, add high gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, coix seed powder, quinoa powder, soybean powder, and Maojian tea powder, stir for 10 minutes until the dough is smooth.

[0064] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0065] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 8:20. After shaping, bake at 160℃ for 10 minutes, brush with egg yolk and bake at 180℃ for 10 minutes to obtain low glycemic index Maojian tea cake.

[0066] Example 4

[0067] A low glycemic index Maojian tea cake, comprising a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 34 parts high-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 5 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 8 parts wheat gluten, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 15 parts maltitol, 8 parts soybean oil, and 0.1 parts baking soda. The filling consists of the following ingredients in parts by weight: 36 parts low-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 5 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 3 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 3 parts black sesame, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0068] The preparation method of the low glycemic index Maojian tea cake is as follows:

[0069] Preparation of Maojian tea powder: Select high-quality Xinyang Maojian tea, wash it and dry it in an oven at 50℃, then pulverize it using a high-speed universal pulverizer and pass it through a 100-mesh standard inspection sieve to obtain Maojian tea powder.

[0070] Preparation of corn starch: A 15% (w / v) corn starch solution was prepared and gelatinized at 90°C for 20 min. The mixture was then cooled to 60°C, and α-amylase (50 U / g starch) was added. The reaction was carried out at 65°C for 60 min. The mixture was cooled to 40°C, and the pH was adjusted to 5 with sodium acetate buffer. Pullulanase (20 U / g starch) was added, and the mixture was stirred at 40°C for 20 h. The enzyme was inactivated at 95°C for 10 min. The mixture was centrifuged (4000 rpm × 15 min) to remove insoluble impurities. The supernatant was collected, and palmitic acid was added. The mixture was stirred at 70°C for 30 min, allowed to stand for 60 min, and then centrifuged at 3000 rpm for 15 min. The precipitate was washed three times with 70% ethanol to remove free fatty acids. Anhydrous ethanol-hydrochloric acid solution (9:1 v / v) was added to the precipitate, and the mixture was stirred at 60°C for 30 min. The precipitate was then collected by centrifugation. The precipitate was washed with deionized water until neutral, dehydrated, dried at 42°C for 24 hours, and then pulverized through a 100-mesh sieve to obtain corn starch.

[0071] (1) Dough preparation: First, mix maltitol and soybean oil evenly, add edible alkali powder dissolved in 100℃ water, the mass ratio of edible alkali powder to water is 0.2:5, stir into a paste, add high gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, coix seed powder, quinoa powder, soybean powder, and Maojian tea powder, stir for 10 minutes until the dough is smooth.

[0072] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0073] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 8:20. After shaping, color it multiple times. First bake at 160℃ for 10 minutes, brush with egg yolk liquid and then bake at 180℃ for 10 minutes. Repeat the brushing of egg yolk liquid and baking until the surface of the tea cake is golden yellow, and you will get a low glycemic index Maojian tea cake.

[0074] Example 5

[0075] A low glycemic index Maojian tea cake, consisting of a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 53 parts high-gluten wheat flour, 3 parts buckwheat flour, 3 parts oat flour, 12 parts corn starch, 3 parts highland barley flour, 3 parts oat dietary fiber powder, 8 parts wheat gluten powder, 3 parts wheat dietary fiber powder, 3 parts rye flour, 3 parts Job's tears powder, 3 parts quinoa flour, 3 parts soybean flour, 15 parts maltitol, 8 parts soybean oil, and 0.1 parts baking soda. The filling consists of the following ingredients in parts by weight: 55 parts low-gluten wheat flour, 3 parts buckwheat flour, 3 parts oat flour, 12 parts corn starch, 3 parts highland barley flour, 3 parts oat dietary fiber powder, 3 parts wheat gluten powder, 3 parts wheat dietary fiber powder, 3 parts rye flour, 3 parts Job's tears powder, 3 parts quinoa flour, 3 parts soybean flour, 3 parts black sesame, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0076] The preparation method of the low glycemic index Maojian tea cake is as follows:

[0077] Preparation of Maojian tea powder: Select high-quality Xinyang Maojian tea, wash it and dry it in an oven at 50℃, then pulverize it using a high-speed universal pulverizer and pass it through a 100-mesh standard inspection sieve to obtain Maojian tea powder.

[0078] Preparation of corn starch: A 15% (w / v) corn starch solution was prepared and gelatinized at 90°C for 20 min. The mixture was then cooled to 60°C, and α-amylase (50 U / g starch) was added. The reaction was carried out at 65°C for 60 min. The mixture was cooled to 40°C, and the pH was adjusted to 5 with sodium acetate buffer. Pullulanase (20 U / g starch) was added, and the mixture was stirred at 40°C for 20 h. The enzyme was inactivated at 95°C for 10 min. The mixture was centrifuged (4000 rpm × 15 min) to remove insoluble impurities. The supernatant was collected, and palmitic acid was added. The mixture was stirred at 70°C for 30 min, allowed to stand for 60 min, and then centrifuged at 3000 rpm for 15 min. The precipitate was washed three times with 70% ethanol to remove free fatty acids. Anhydrous ethanol-hydrochloric acid solution (9:1 v / v) was added to the precipitate, and the mixture was stirred at 60°C for 30 min. The precipitate was then collected by centrifugation. The precipitate was washed with deionized water until neutral, dehydrated, dried at 42°C for 24 hours, and then pulverized through a 100-mesh sieve to obtain corn starch.

[0079] (1) Dough preparation: First, mix maltitol and soybean oil evenly, add edible alkali powder dissolved in 100℃ water, the mass ratio of edible alkali powder to water is 0.2:5, stir into a paste, add high gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, coix seed powder, quinoa powder, soybean powder, and Maojian tea powder, stir for 10 minutes until the dough is smooth.

[0080] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0081] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 8:20. After shaping, color it multiple times. First bake at 160℃ for 10 minutes, brush with egg yolk liquid and then bake at 180℃ for 10 minutes. Repeat the brushing of egg yolk liquid and baking until the surface of the tea cake is golden yellow, and you will get a low glycemic index Maojian tea cake.

[0082] Example 6

[0083] A low glycemic index Maojian tea cake, comprising a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 27 parts high-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 8 parts wheat gluten, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 15 parts maltitol, 8 parts soybean oil, and 0.1 parts baking soda. The filling consists of the following ingredients in parts by weight: 29 parts low-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 12 parts corn starch, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 3 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 3 parts black sesame, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0084] The preparation method of the low glycemic index Maojian tea cake is as follows:

[0085] Preparation of Maojian tea powder: Select high-quality Xinyang Maojian tea, wash it and dry it in an oven at 50℃, then pulverize it using a high-speed universal pulverizer and pass it through a 100-mesh standard inspection sieve to obtain Maojian tea powder.

[0086] Preparation of corn starch: A 15% (w / v) corn starch solution was prepared and gelatinized at 90°C for 20 min. The mixture was then cooled to 60°C, and α-amylase (50 U / g starch) was added. The reaction was carried out at 65°C for 60 min. The mixture was cooled to 40°C, and the pH was adjusted to 5 with sodium acetate buffer. Pullulanase (20 U / g starch) was added, and the mixture was stirred at 40°C for 20 h. The enzyme was inactivated at 95°C for 10 min. The mixture was centrifuged (4000 rpm × 15 min) to remove insoluble impurities. The supernatant was collected, and palmitic acid was added. The mixture was stirred at 70°C for 30 min, allowed to stand for 60 min, and then centrifuged at 3000 rpm for 15 min. The precipitate was washed three times with 70% ethanol to remove free fatty acids. Anhydrous ethanol-hydrochloric acid solution (9:1 v / v) was added to the precipitate, and the mixture was stirred at 60°C for 30 min. The precipitate was then collected by centrifugation. The precipitate was washed with deionized water until neutral, dehydrated, dried at 42°C for 24 hours, and then pulverized through a 100-mesh sieve to obtain corn starch.

[0087] (1) Dough preparation: First, mix maltitol and soybean oil evenly, add edible alkali powder dissolved in 100℃ water, the mass ratio of edible alkali powder to water is 0.2:5, stir into a paste, add high gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, coix seed powder, quinoa powder, soybean powder, and Maojian tea powder, stir for 10 minutes until the dough is smooth.

[0088] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0089] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 5:11. After shaping, color it multiple times. First bake at 160℃ for 10 minutes, brush with egg yolk liquid and then bake at 180℃ for 10 minutes. Repeat the brushing of egg yolk liquid and baking until the surface of the tea cake is golden yellow, and you will get a low glycemic index Maojian tea cake.

[0090] Example 7

[0091] A low glycemic index Maojian tea cake, comprising a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 39 parts high-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 8 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 15 parts maltitol, 8 parts soybean oil, and 0.1 parts edible alkali. The filling consists of the following ingredients in parts by weight: 41 parts low-gluten wheat flour, 6 parts buckwheat flour, 5 parts oat flour, 6 parts highland barley flour, 5 parts oat dietary fiber powder, 3 parts wheat gluten powder, 6 parts wheat dietary fiber powder, 7 parts rye flour, 8 parts Job's tears powder, 5 parts quinoa flour, 5 parts soybean flour, 3 parts black sesame, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0092] The preparation method of the low glycemic index Maojian tea cake is as follows:

[0093] Preparation of Maojian tea powder: Select high-quality Xinyang Maojian tea, wash it and dry it in an oven at 50℃, then pulverize it using a high-speed universal pulverizer and pass it through a 100-mesh standard inspection sieve to obtain Maojian tea powder.

[0094] Preparation of corn starch: A 15% (w / v) corn starch solution was prepared and gelatinized at 90°C for 20 min. The mixture was then cooled to 60°C, and α-amylase (50 U / g starch) was added. The reaction was carried out at 65°C for 60 min. The mixture was cooled to 40°C, and the pH was adjusted to 5 with sodium acetate buffer. Pullulanase (20 U / g starch) was added, and the mixture was stirred at 40°C for 20 h. The enzyme was inactivated at 95°C for 10 min. The mixture was centrifuged (4000 rpm × 15 min) to remove insoluble impurities. The supernatant was collected, and palmitic acid was added. The mixture was stirred at 70°C for 30 min, allowed to stand for 60 min, and then centrifuged at 3000 rpm for 15 min. The precipitate was washed three times with 70% ethanol to remove free fatty acids. Anhydrous ethanol-hydrochloric acid solution (9:1 v / v) was added to the precipitate, and the mixture was stirred at 60°C for 30 min. The precipitate was then collected by centrifugation. The precipitate was washed with deionized water until neutral, dehydrated, dried at 42°C for 24 hours, and then pulverized through a 100-mesh sieve to obtain corn starch.

[0095] (1) Dough preparation: First, mix maltitol and soybean oil evenly, add edible alkali powder dissolved in 100℃ water, the mass ratio of edible alkali powder to water is 0.2:5, stir into a paste, add high gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, coix seed powder, quinoa powder, soybean powder, and Maojian tea powder, stir for 10 minutes until the dough is smooth.

[0096] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0097] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 8:20. After shaping, color it multiple times. First bake at 160℃ for 10 minutes, brush with egg yolk liquid and then bake at 180℃ for 10 minutes. Repeat the brushing of egg yolk liquid and baking until the surface of the tea cake is golden yellow, and you will get a low glycemic index Maojian tea cake.

[0098] Comparative Example 1

[0099] A low glycemic index Maojian tea cake, comprising a crust and a filling, wherein the crust is composed of the following ingredients in parts by weight: 100 parts high-gluten wheat flour, 15 parts maltitol, 8 parts soybean oil, 0.1 parts edible alkali powder, and 2 parts Maojian tea powder; wherein the filling is composed of the following ingredients in parts by weight: 100 parts low-gluten wheat flour, 3 parts black sesame seeds, 15 parts fructooligosaccharides, 18 parts soybean oil, 3 parts water, and 0.1 parts sodium bicarbonate.

[0100] (1) Making the dough: First, mix maltitol and soybean oil evenly, add alkali powder dissolved in 100℃ water, stir into a paste, add high-gluten wheat flour and Maojian tea powder, stir for 10 minutes until the dough is smooth.

[0101] (2) Filling preparation: First, mix soybean oil, water, sodium bicarbonate and black sesame seeds evenly to obtain mixture 1. Then, mix low-gluten wheat flour and fructooligosaccharides evenly to obtain mixture 2. Finally, quickly mix the two evenly for 20 minutes to obtain the filling.

[0102] (3) Let the dough and filling relax for 30 minutes, divide them and wrap the filling. The ratio of dough to filling is 8:20. After shaping, color it multiple times. First bake at 160℃ for 10 minutes, brush with egg yolk liquid and then bake at 180℃ for 10 minutes. Repeat the brushing of egg yolk liquid and baking until the surface of the tea cake is golden yellow, and you will get a low glycemic index Maojian tea cake.

[0103] Experimental Example 1

[0104] Using commercially available ordinary tea cakes (Aoqijia) as a control, sensory evaluations were conducted on the tea cakes prepared in Examples 1-7 and Comparative Example 1. The sensory evaluation team consisted of 15 teachers and students majoring in food science and related fields. The evaluation criteria are shown in Table 1. After each evaluator gave a score, the average score was taken to obtain the evaluation results, which are shown in Table 2.

[0105] Table 1 Sensory Evaluation Criteria

[0106]

[0107] Table 2 Sensory evaluation results

[0108] sample Color taste Flavor form Sensory evaluation results Comparison 18 17 18 25 78 Comparative Example 1 18 17 24 25 84 Example 1 17 18 26 28 89 Example 2 17 16 10 28 71 Example 3 15 16 24 24 79 Example 4 18 16 25 25 84 Example 5 18 17 26 25 86 Example 6 17 14 25 23 79 Example 7 18 17 25 24 85

[0109] Sensory evaluation was conducted on seven examples, one comparative example, and one control. Table 2 shows that, based on sensory scoring, Examples 1 and 5 ranked first and second respectively. Except for Example 2, the sensory scores of all examples were higher than the comparative example, demonstrating a unique green tea flavor. Example 1, in particular, achieved the highest sensory score and had the best taste. This indicates that the addition of Maojian tea powder and mixed grains helps the tea cake maintain its good color, shape, flavor, and taste.

[0110] Experimental Example 2

[0111] Using commercially available ordinary tea cakes (Aoqijia) as a control, the starch hydrolysis index and predicted glycemic index of the tea cakes prepared in Examples 1-7 and Comparative Example 1 were determined.

[0112] 1. Reagent preparation

[0113] Buffer 1: Take 1.75 mL of concentrated hydrochloric acid and dilute to 1 L with deionized water.

[0114] Buffer 2: Dissolve 11.8 mL of glacial acetic acid in 800 mL of deionized water, add 2 mol / L NaOH solution to adjust the pH to 6, then add 4 mL of 1 mol / L CaCl2 solution and 100 μL of 4.9 mol / L MgCl2 solution, and bring the volume to 1 L with deionized water.

[0115] Enzyme A: Dissolve 6.25 mg of pepsin (P6887) in 50 mL of Buffer 1.

[0116] Enzyme B: Dissolve 75 mg of pancreatic mixed enzyme (P1750) and 33 mg of α-glucosidase solution in 25 mL Buffer 2.

[0117] 2. Determination of starch hydrolysis index and predicted glycemic index

[0118] Take 150-200 mg (based on the carbohydrate content of the sample) of tea cake sample into a 25 mL centrifuge tube and add three glass beads. Add 2 mL of enzyme A and place it in a constant temperature shaker at 37℃ and 150 r / min for 30 min. Add 4 mL of buffer 2 and shake for 5 min. Then add 1 mL of enzyme B and start timing. Take 100 μL of digestion solution at 0, 30, 60, 90, 120 and 180 min respectively, inactivate the enzyme in a boiling water bath for 5 min, add 150 μL of DNS solution, and boil in a water bath again for 5 min for color development. Determine the glucose content.

[0119] Sample size (μg) = 5000 ÷ carbohydrate content

[0120] Starch hydrolysis rate = glucose content at sampling point / total starch content

[0121] Using the sample hydrolysis time as the x-axis and the starch hydrolysis rate as the y-axis, the area under the hydrolysis curve (AUC1) was analyzed using Origin 2019. The area under the hydrolysis curve of pregelatinized starch was used as the control (AUC0). The starch hydrolysis index (HI) and the predicted glycemic index (pGI) were calculated.

[0122] HI=(AUC1 / AUC0)×100%pGI=0.862HI+8.192

[0123] Experimental results are shown in Table 3.

[0124] Table 3. Results of starch hydrolysis index and predicted glycemic index determination

[0125] sample HI value pGI value Comparison 79.59 76.8 Comparative Example 1 77.85 75.3 Example 1 51.52 52.6 Example 2 53.03 53.9 Example 3 51.52 52.6 Example 4 58.48 58.6 Example 5 70.43 68.9 Example 6 52.91 53.8 Example 7 60.91 60.7

[0126] As can be seen from Table 3, the starch hydrolysis index and predicted glycemic index of the tea cake prepared by the present invention are significantly lower than those of the control, indicating that the tea cake prepared by the method of the present invention is an excellent low-GI food, especially suitable for people with high blood sugar.

[0127] As can be seen from the above embodiments and experimental examples, the present invention provides a low glycemic index Maojian tea cake with a low glycemic index function. Considering the product's GI value, sensory score, and raw material cost, it can be seen that Example 1 is the best low glycemic index Maojian tea cake formula, which has both sensory benefits and a low GI value, while also optimizing costs.

[0128] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A low glycemic index Maojian tea cake, characterized in that, Including the dough and filling, The leather material comprises the following components in parts by weight: 20-50 parts high-gluten wheat flour, 3-9 parts buckwheat flour, 3-12 parts oat flour, 5-15 parts corn starch, 3-12 parts highland barley flour, 3-12 parts oat dietary fiber powder, 5-10 parts wheat gluten powder, 3-12 parts wheat dietary fiber powder, 3-12 parts rye flour, 3-12 parts Job's tears powder, 3-12 parts quinoa powder, 3-12 parts soybean flour, 10-20 parts maltitol, 5-10 parts soybean oil, 0.1-0.3 parts edible alkali powder, and 1-3 parts Maojian tea powder; The filling comprises the following ingredients in parts by weight: 20-50 parts low-gluten wheat flour, 3-12 parts buckwheat flour, 3-12 parts oat flour, 5-15 parts corn starch, 3-12 parts highland barley flour, 3-12 parts oat dietary fiber powder, 3-6 parts wheat gluten powder, 3-12 parts wheat dietary fiber powder, 3-12 parts rye flour, 3-12 parts Job's tears powder, 3-12 parts quinoa flour, 3-12 parts soybean flour, 3-5 parts black sesame seeds, 10-20 parts fructooligosaccharides, 15-25 parts soybean oil, 3-5 parts water, and 0.1-0.3 parts sodium bicarbonate.

2. The low glycemic index Maojian tea cake according to claim 1, characterized in that, The preparation method of the Maojian tea powder includes the following steps: Xinyang Maojian tea is washed, dried, and then pulverized through an 80-120 mesh sieve to obtain Maojian tea powder.

3. The low glycemic index Maojian tea cake according to claim 1, characterized in that, The corn starch is a modified starch that has undergone enzyme modification.

4. The method for preparing low glycemic index Maojian tea cake according to any one of claims 1 to 3, characterized in that, Includes the following steps: 1) Mix baking soda powder and water to obtain baking soda powder water. Stir maltitol and soybean oil evenly, add baking soda powder water, and stir into a paste. Add high-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa powder, soybean flour, and Maojian tea powder, and stir until the dough is smooth. 2) Mix soybean oil, water, sodium bicarbonate, and black sesame seeds evenly to obtain mixture 1. Then mix low-gluten wheat flour, buckwheat flour, oat flour, corn starch, highland barley flour, oat dietary fiber powder, gluten powder, wheat dietary fiber powder, rye flour, Job's tears powder, quinoa flour, soybean flour, and fructooligosaccharides evenly to obtain mixture 2. Finally, mix mixture 1 and mixture 2 evenly to obtain the filling. 3) After relaxing and dividing the dough and filling, wrap the filling, shape, color and bake multiple times, cool, and package to obtain low glycemic index Maojian tea cakes.

5. The preparation method according to claim 4, characterized in that, In step 1), the mass ratio of edible alkali powder to water is 0.1 to 0.3:5; the temperature of the edible alkali powder water is 90 to 110°C; and the stirring time is 5 to 13 minutes.

6. The preparation method according to claim 4, characterized in that, The stirring time in step 2) is 15 to 25 minutes.

7. The preparation method according to claim 4, characterized in that, Step 3) The mass ratio of dough to filling is 3-8:13-20, and the relaxation time is 20-40 minutes.

8. The preparation method according to claim 4, characterized in that, Step 3) The method of multiple coloring and baking includes the following steps: first bake at 160-200℃ for 8-12 minutes, brush with egg yolk liquid, then bake at 180-200℃ for 7-10 minutes, repeat the brushing of egg yolk liquid and baking operation until the surface of the tea cake is golden yellow.

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