Resistant biscuit and preparation method thereof

Abstract

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

Description

TECHNICAL FIELD

[0001] The present application relates to a kind of resistant biscuits and its preparation method, belong to the technical field of health food. BACKGROUND

[0002] Biscuits as a kind of baked goods, with wheat flour, sugar, oil and fat as main raw materials, with the characteristics of convenient carrying and eating, high nutritional value, wide eating population, etc., but due to sugar and wheat flour rapid glycemic, patients with blood glucose control should not eat too much. Resistant starch contains α-linked glucose molecules, which is resistant to α-amylase due to physical or chemical, not easy to hydrolyze in small intestine, but can be fermented by microorganisms in large intestine, decomposed into short-chain fatty acids and then absorbed by human body, so it slowly releases glucose in vivo, has lower insulin response, can control blood glucose balance, and has strong satiety, suitable for blood glucose control population to eat. In view of the characteristics of slow glycemic and high satiety of resistant starch, combined with the low requirement of biscuits on flour tenacity, resistant starch can be applied to biscuits.

[0003] However, resistant starch has large difference in properties with wheat flour, and its water absorption and water retention are poor, which will affect the formability of dough and thus the quality of biscuit products. In addition, other raw materials will also affect the overall taste of biscuits, blood glucose delay level, etc. The present application aims to provide a reasonable resistant biscuit to solve the above problems. SUMMARY

[0004] The present application provides a kind of resistant biscuits and its preparation method to solve the problems existing in the prior art, which can meet the demand of blood glucose control population for biscuit products.

[0005] The present application achieves the above-mentioned purposes by adopting the following technical solutions:

[0006] A kind of resistant biscuits, which is made of the following raw materials by weight: raw material powder 20-23 parts, butter 14-16 parts, egg white 7-9 parts, sweetener 6-8 parts, and edible salt 0.05-0.2 parts.

[0007] The raw material powder is composed of the following raw materials by weight: high-straight-chain resistant starch 8-11 parts, cooked soybean flour 3.5-4 parts, gluten 2.2-2.8 parts, pumpkin powder 1.4-1.8 parts, quinoa powder 1.0-1.5 parts, dietary fiber 0.8-1.2 parts, baking powder 0.4-0.7 parts, and adhesive 0.07-0.08 parts.

[0008] The sweetener is maltitol powder, the dietary fiber is polydextrose, and the adhesive is xanthan gum.

[0009] In a preferred embodiment, the resistant biscuit is made from the following raw materials in parts by weight: raw material powder 20.878 parts, butter 15 parts, egg white 8 parts, sweetener 7 parts, edible salt 0.1 part;

[0010] The raw material powder is composed of the following raw materials in parts by weight: high-amylose resistant starch 10 parts, cooked soybean powder 3.9 parts, gluten powder 2.5 parts, pumpkin powder 1.6 parts, quinoa powder 1.3 parts, dietary fiber 1 part, baking powder 0.5 parts, and adhesive 0.078 parts.

[0011] Specifically, the high-amylose resistant starch is of RS4 type. Further, the high-amylose resistant starch is any one or more of Xiangyu 1945 high-amylose corn resistant starch and MGP Ingredients resistant starch RS4.

[0012] The application provides a preparation method of the resistant biscuit, comprising the following steps:

[0013] (1) placing butter at room temperature and stirring to soften it, and putting egg white, edible salt, and sweetener into the softened butter and stirring thoroughly to make a premix;

[0014] (2) mixing resistant starch, cooked soybean powder, gluten powder, pumpkin powder, quinoa powder, dietary fiber, baking powder, and adhesive uniformly according to the proportions, and passing through an 80-100 mesh sieve to make raw material powder;

[0015] (3) adding the raw material powder into the premix and stirring uniformly to form a dough;

[0016] (4) using a biscuit machine to extrude the dough into the pattern of a cookie, to make a biscuit embryo, and placing it in an oven for baking, with the temperature of the upper and lower tubes of the oven being 120-130℃ and the time being 15-20 min.

[0017] The application has the following beneficial effects, but is not limited to:

[0018] The resistant biscuit and the preparation method thereof provided by the application increase the dough strength, make the dough more easily formed, improve the ductility and water retention, and make the dough moderately soft and hard. The biscuit has a relatively complete shape, a porous and fine and uniform cross-section structure, a great improvement in taste, a smooth and delicate mouthfeel, and no grainy feeling. Moreover, the biscuit mainly contains resistant starch, has the characteristics of slow blood sugar rise and high satiety, and can meet the needs of blood sugar control groups for biscuit products. DETAILED DESCRIPTION

[0019] The application will be further described in the following. However, it should be pointed out that the specific embodiments below are only given as examples of the specific operation of the application, but the protection scope of the application is not limited thereto. The protection scope of the application is only defined by the claims. It is obvious to those skilled in the art that various other modifications and replacements can be made to the embodiments described in the application within the protection scope defined by the claims of the application, and the same technical effects can still be achieved, and the final technical purpose of the application can be achieved.

[0020] 1The application provides biscuits and a preparation method

[0021] Embodiment 1

[0022] The resistant biscuits provided by the embodiment are made of the following raw materials in parts by weight: raw material powder 20.878 parts, butter 15 parts, egg white 8 parts, sweetener 7 parts, and edible salt 0.1 part.

[0023] The raw material powder is composed of the following raw materials in parts by weight: high-straight-chain resistant starch 10 parts, cooked soybean powder 3.9 parts, gluten powder 2.5 parts, pumpkin powder 1.6 parts, quinoa powder 1.3 parts, dietary fiber 1 part, baking powder 0.5 part, and adhesive 0.078 part.

[0024] The proportion of high-straight-chain resistant starch in the raw material powder is about 50%, and the high-straight-chain resistant starch is Xiangyu 1945 high-straight-chain corn resistant starch.

[0025] The sweetener is maltitol powder, the dietary fiber is polydextrose, and the adhesive is xanthan gum.

[0026] The preparation method of the resistant biscuits provided by the embodiment includes the following steps:

[0027] (1) The butter is placed at room temperature and stirred to soften, and the egg white, edible salt, and sweetener are put into the softened butter and fully stirred to prepare a premix;

[0028] (2) The resistant starch, cooked soybean powder, gluten powder, pumpkin powder, quinoa powder, dietary fiber, baking powder, and adhesive are mixed uniformly according to the proportions, and sieved through an 80-100 mesh sieve to prepare raw material powder;

[0029] (3) The raw material powder is added to the premix and stirred uniformly to form a dough;

[0030] (4) The dough is uniformly extruded into the pattern of a cookie by using a biscuit machine to prepare a biscuit embryo, which is placed in an oven for baking. The upper and lower tube temperatures of the oven are 120-130℃, and the time is 15-20 min. The baked biscuits are cooled to room temperature for packaging.

[0031] Embodiment 2:

[0032] The resistant biscuit provided in the embodiment is made of raw material powder 20.07 parts, butter 14 parts, egg white 9 parts, sweetener 6 parts, and edible salt 0.1 part by weight;

[0033] The raw material powder is composed of high-amylose resistant starch 10 parts, cooked soybean powder 4 parts, gluten powder 2.8 parts, pumpkin powder 1.8 parts, quinoa powder 1.5 parts, dietary fiber 1.2 parts, baking powder 0.7 parts, and adhesive 0.07 parts by weight.

[0034] The proportion of high-amylose resistant starch in the raw material powder is about 50%, and the high-amylose resistant starch is resistant starch RS4 produced by MGPIngredients company.

[0035] The sweetener is maltitol powder, the dietary fiber is polydextrose, and the adhesive is xanthan gum.

[0036] The preparation method of the resistant biscuit provided in the embodiment is the same as that in Example 1.

[0037] Example 3:

[0038] The resistant biscuit provided in the embodiment is made of raw material powder 20.38 parts, butter 16 parts, egg white 7 parts, sweetener 8 parts, and edible salt 0.15 part by weight.

[0039] The raw material powder is composed of high-amylose resistant starch 10 parts, cooked soybean powder 3.5 parts, gluten powder 2.2 parts, pumpkin powder 1.4 parts, quinoa powder 1 part, dietary fiber 0.8 parts, baking powder 0.4 parts, and adhesive 0.08 parts by weight.

[0040] The proportion of high-amylose resistant starch in the raw material powder is about 50%, and the high-amylose resistant starch is Xiangyu 1945 high-amylose corn resistant starch.

[0041] The sweetener is maltitol powder, the dietary fiber is polydextrose, and the adhesive is xanthan gum.

[0042] The preparation method of the resistant biscuit provided in the embodiment is the same as that in Example 1.

[0043] 2 Sensory performance of biscuits

[0044] 2.1 Biscuits and their preparation methods provided in the comparative examples

[0045] In order to fully investigate the influence of different raw materials on the sensory indicators of biscuits, the applicant sets up comparative examples on the basis of Example 1, as shown in Table 1.

[0046] In Comparative Example 3, erythritol is used as a sweetener.

[0047] The sweetener in Comparative Example 4 is sucralose; the sweetener in Comparative Example 5 is xylitol;

[0048] The biscuit raw materials in each of the comparative examples in Table 1

[0049]

[0050]

[0051] In Comparative Example 6, the dietary fiber is oat cellulose; in Comparative Example 7, the dietary fiber is soybean cellulose; in Comparative Example 8, the binder is edible gelatin; in Comparative Example 9, the binder is oligomeric pectin; in Comparative Examples 10 and 11, the binder is xanthan gum.

[0052] The differences between the preparation methods of each of the comparative examples and Example 1 are as follows:

[0053] In Comparative Example 8, Step (1) is “place the butter at room temperature and stir to soften, put the egg white, edible salt, sweetener and edible gelatin dissolved in advance into the softened butter and stir well to make a premix”.

[0054] 2.2 Sensory evaluation method

[0055] The applicant performed sensory evaluation on the performance of the biscuits made in each of the examples and comparative examples, and the specific evaluation method is as follows:

[0056] A group of 10 people trained in sensory evaluation were selected to form a scoring group, and the product appearance, cross-sectional structure, color, taste and flavor were scored using the blind marking method, the quality of the biscuits made in each of the examples and comparative examples was comprehensively evaluated, and the sensory evaluation standard is shown in Table 2.

[0057] Table 2 Sensory evaluation standard for biscuits

[0058]

[0059] 2.3 Sensory evaluation results

[0060] The sensory evaluation scores of the biscuits made in each of the examples and comparative examples are shown in Table 3.

[0061] Table 3 Sensory evaluation results of the biscuits provided in each of the examples and comparative examples

[0062]

[0063]

[0064]

[0065] As can be seen from the results in Table 3, the sensory indicators of the resistant biscuits provided by the application are excellent.

[0066] 3. Blood glucose delaying level experiment of biscuits

[0067] 3.1 Test biscuits and eating method of test groups:

[0068] Table 4 Raw materials and preparation methods of test biscuits of each test group

[0069]

[0070] 3.2 Test method

[0071] 18 healthy adults were selected in each group, aged 23-45 years old, BMI 18.8-23.0 kg / m 2 , no history of diabetes (or impaired glucose tolerance), no other metabolic diseases, digestive system diseases, endocrine system diseases and mental diseases, etc.; no history of food allergy and intolerance, normal oral glucose tolerance test, regular diet, no recent gastrointestinal disorders and taking any drugs, and physical examination.

[0072] The test period included at least two independent test determinations, one of which was a reference food (cookie, crown) and one of which was a test food, with a 72-hour interval between the two independent test determinations.

[0073] Three days before the test, the subjects were asked to maintain a regular schedule and normal diet; one day before the test, they were asked to avoid high dietary fiber and high sugar foods for dinner, and to fast before 22:00; on the test day, they were asked to avoid strenuous exercise in the morning and to sit quietly for 10 minutes before starting the test.

[0074] Fasting blood samples were collected. Start eating, strictly control eating time, eat all the test food and water within 5-10 minutes, and count from the first bite.

[0075] Blood samples were collected at 15, 30, 45, 60, 90 and 120 minutes after the meal. The consistency and accuracy of the blood collection time points were ensured.

[0076] The blood glucose test used a Roche blood glucose meter, and the blood collection site could be the fingertip capillary blood. The time was taken as the horizontal coordinate, and the blood glucose value at each time point minus the fasting blood glucose value was taken as the vertical coordinate. The blood glucose response curve was drawn, the area under the curve (IAUC) above the fasting blood glucose level was calculated, the inhibition rate was calculated as (reference food IAUC-test food IAUC) / reference food IAUC*100%, and the results are shown in Table 5.

[0077] Table 5 Blood glucose test results of each test group

[0078]

[0079]

[0080] According to the test results of Table 5 above, it can be seen that the biscuits of the experimental group have better effect of controlling the rise of blood sugar than the control group. In addition, through the change of blood sugar value of the subjects, it can be seen that the biscuits of the experimental group have obvious inhibitory effect on the rise of blood sugar.

[0081] 4. Gastric emptying test

[0082] 4.1 Biscuits of the test group and eating method

[0083] Table 6 Biscuit raw materials and preparation method of each test group

[0084]

[0085] 4.2 Experimental method:

[0086] Twenty mice were randomly divided into four groups, fasted for 20 hours, and then respectively given the samples of control group 3, control group 4, control group 5 and experimental group by gavage. Thirty minutes later, the mice were executed by cervical dislocation. The abdominal cavity was opened with ophthalmic forceps and surgical scissors, the cardia and pylorus were ligated, the whole stomach was removed, and then the whole stomach was washed with pre-cooled normal saline. After the stomach was dried with absorbent paper, the whole weight was measured, and then the stomach body was cut along the greater curvature. After the gastric contents were washed and dried, the net weight of the stomach was measured. The residual rate of gastric contents was calculated according to the following formula: gastric contents residual rate (%) = (whole weight of stomach - net weight of stomach) / weight of gavage sample. The results are shown in Table 7.

[0087] Table 7 Test results of gastric contents residual rate

[0088]

[0089] According to the test results of Table 7 above, it can be seen that the biscuits of the experimental group have obvious inhibitory effect on gastric emptying, and the effect is better than that of control group 4 and control group 5, and stronger than that of control group 3, which shows that the biscuits of the experimental group can help to control appetite and food intake.

[0090] 5. Body weight influence test

[0091] 5.1 Biscuits of the test group and eating method

[0092] Table 8 Biscuit raw materials and preparation method of each test group

[0093]

[0094] 5.2 Experimental method

[0095] Sixteen healthy adults were selected in each group, eight men and eight women, aged 23-50 years old, and BMI was 24-32 kg / m 2No other metabolic diseases, digestive system diseases, endocrine system diseases and mental diseases, etc.; no history of allergy and intolerance to the tested food, no recent gastrointestinal diseases and taking any drugs.

[0096] The body weight of each group of subjects was recorded for 4 consecutive weeks, and the results were counted, as shown in the following table.

[0097] Table 9 Body weight of each group of subjects

[0098]

[0099]

[0100] The test results of the above table 9 show that the biscuit of the experimental group has obvious effect in promoting weight loss of overweight / obese adults, and can be used for weight loss of overweight people.

[0101] The above specific embodiments cannot be regarded as a limitation on the protection scope of the present application, and any alternative improvement or change made by the skilled in the art to the embodiments of the present application falls within the protection scope of the present application.

[0102] The details not described in the present application are well-known to the skilled in the art.

Claims

1. A resistant biscuit, characterized in that, The raw material powder is made from the following raw materials in parts by weight: raw material powder 20-23 parts, butter 14-16 parts, egg white 7-9 parts, sweetener 6-8 parts, and edible salt 0.05-0.2 parts; The raw material powder is made from the following raw materials in parts by weight: high-amylose resistant starch 8-11 parts, cooked soybean powder 3.5-4 parts, gluten powder 2.2-2.8 parts, pumpkin powder 1.4-1.8 parts, quinoa powder 1.0-1.5 parts, dietary fiber 0.8-1.2 parts, baking powder 0.4-0.7 parts, and adhesive 0.07-0.08 parts; The sweetener is maltitol powder, the dietary fiber is polydextrose, and the adhesive is xanthan gum.

2. The resistant biscuit according to claim 1, characterized in that, The raw material powder is made from the following raw materials in parts by weight: raw material powder 20.878 parts, butter 15 parts, egg white 8 parts, sweetener 7 parts, and edible salt 0.1 parts; The raw material powder is made from the following raw materials in parts by weight: high-amylose resistant starch 10 parts, cooked soybean powder 3.9 parts, gluten powder 2.5 parts, pumpkin powder 1.6 parts, quinoa powder 1.3 parts, dietary fiber 1 part, baking powder 0.5 parts, and adhesive 0.078 parts.

3. The resistant biscuit according to claim 1, characterized in that, The high-amylose resistant starch is RS4 resistant starch.

4. The resistant biscuit according to claim 1, characterized in that, The high-amylose resistant starch is any one or more of Xiangyu 1945 high-amylose corn resistant starch and MGP Ingredients resistant starch RS4.

5. The method of claim 1, wherein the resistant cookie is prepared by adding 0.1 to 0.5% of the resistant starch to the cookie dough. The method comprises the following steps: (1) placing butter at room temperature and stirring to soften, and placing egg white, edible salt, and sweetener into the softened butter and stirring thoroughly to make a premix; (2) mixing resistant starch, cooked soybean powder, gluten powder, pumpkin powder, quinoa powder, dietary fiber, baking powder, and adhesive in proportion, passing through an 80-100 mesh sieve, and making raw material powder; (3) adding the raw material powder into the premix and stirring uniformly to form a dough; (4) using a cookie machine to extrude the dough into a cookie pattern to make a cookie blank, and placing the cookie blank in an oven for baking, with the upper and lower tube temperatures of the oven being 120-130℃ and the baking time being 15-20 min.

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