Preparation method of low-GI low-AGEs raspberry tannin toast
By combining raspberry tannin extract with vacuum heating baking technology, the problem of reducing AGEs and GI values in baked goods has been solved, enabling the preparation of healthy functional toast bread with good taste and flavor.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-19
- Publication Date
- 2026-04-10
AI Technical Summary
Existing technologies cannot simultaneously reduce the AGEs content and GI value in baked goods, and also have problems such as rough texture and complicated processing.
By combining raspberry tannin extract with vacuum heating baking technology, the bioactivity of raspberry tannin and the matrix construction of low-GI raw materials are used to achieve a dual reduction in AGEs content and GI value in toast bread.
It effectively reduces the AGEs content and GI value in toast bread, while maintaining a good taste and flavor, making it suitable for diabetics and people who pursue a healthy diet.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a method for preparing raspberry tannin toast with low glycemic index (GI) and low advanced glycation end products (AGEs). Background Technology
[0002] Advanced glycation end products (AGEs) are a series of products generated through a non-enzymatic reaction (Maillard reaction) between amino compounds such as proteins or amino acids and carbonyl compounds such as reduced fructooligosaccharides. Accumulation of AGEs in the body can trigger chronic inflammation and oxidative stress, and is closely related to the development of various chronic diseases such as fructooligosaccharide-related diabetic complications, cardiovascular disease, and neurodegenerative diseases. Food processing, especially high-temperature heating, significantly promotes the formation of AGEs, with baked goods being a major source.
[0003] The glycemic index (GI) measures the rate and extent to which dietary carbohydrates raise blood fructooligosaccharide levels. Low-GI foods (GI ≤ 55) can slow glucose absorption, helping to maintain stable blood fructooligosaccharide levels, which is important for diabetic patients and those who need to control their blood sugar. Traditional toast bread is usually baked at high temperatures, which not only produces a large amount of AGEs (advanced glycosides), but its high GI value is also detrimental to blood sugar control.
[0004] Raspberries are rich in anthocyanins, ellagic acid, tannins, and other polyphenols, exhibiting strong antioxidant capacity and α-glucosidase inhibitory activity. Studies have shown that raspberry tannins can effectively inhibit non-enzymatic glycosylation of proteins, reducing the formation of AGEs (advanced glycation end products). Simultaneously, by inhibiting the activity of carbohydrate-digesting enzymes, they delay glucose absorption and lower postprandial glycemic response. Tannin compounds can also bind to glycosyltransferases, inhibiting the protein glycosylation process.
[0005] Vacuum heating is an emerging food processing technology that effectively inhibits Maillard reactions and lipid oxidation by reducing oxygen partial pressure and reaction temperature, thereby reducing the formation of AGEs (Advanced Glycation End Products). Heating in a vacuum environment results in more uniform temperatures and shorter heating times, helping to preserve the nutritional components and natural flavor of food.
[0006] Currently, although there are some studies on low-AGEs or low-GI foods, there are no reported technical solutions that combine vacuum heat treatment technology with the synergistic effect of raspberry tannins in toast preparation to simultaneously reduce AGEs content and GI value. Existing technologies often only address AGEs or GI issues individually and suffer from problems such as rough texture and complex processes. Summary of the Invention
[0007] The purpose of this invention is to overcome the shortcomings of the above-mentioned background technology and provide a method for preparing low-GI, low-AGEs raspberry tannin toast. The method of this invention achieves a significant reduction in both AGEs content and GI value in toast bread through the efficient synergy between the bioactivity of raspberry tannins, the matrix construction of low-GI raw materials, and the innovative process of vacuum heating baking.
[0008] To achieve the objectives of this invention, the preparation method of the low-GI, low-AGEs raspberry tannin toast of this invention includes the following steps: (1) Preparation of raspberry tannin extract: After pulverizing dried raspberries, extract by ultrasonication and filtration, and concentrate the filtrate by rotary evaporation to obtain raspberry tannin extract. (2) Dough preparation: Take starch, raspberry tannin extract obtained in step (1), yeast, fructooligosaccharides, salt, milk powder, olive oil and water, mix them and stir until the dough forms a thin film; (3) Fermentation: Ferment the dough obtained in step (2); (4) Shaping: Deflate, divide, and roll the fermented dough from step (3) into balls and place them into loaf molds; (5) Secondary fermentation: Ferment at 37-39 ℃ and 83-87% humidity until the dough volume increases to 1.8-2.7 times its original volume; (6) Vacuum heating baking: Place the fermented dough in a vacuum oven for baking; (7) Cooling and packaging: Demold immediately after baking, and package after cooling.
[0009] Furthermore, in some embodiments of the present invention, the ultrasonic extraction in step (1) is performed using an ethanol-water solution for ultrasonic extraction.
[0010] Furthermore, in some embodiments of the present invention, the volume concentration of the ethanol aqueous solution in step (1) is 40-60%, which can effectively balance solubility and economy.
[0011] Furthermore, in some embodiments of the present invention, the material-to-liquid ratio during ultrasonic extraction in step (1) is 1:10~15, which can effectively balance solubility and economy.
[0012] Furthermore, in some embodiments of the present invention, the extraction temperature during ultrasonic extraction in step (1) is 40~55 ℃ and the extraction time is 2~3 h. This gentle extraction process can protect the active ingredients from high temperature damage to the greatest extent while ensuring the extraction rate.
[0013] Furthermore, in some embodiments of the present invention, the starch in step (2) is RS3 type resistant starch.
[0014] Furthermore, in some embodiments of the present invention, in step (2), by weight, 100-150 parts of starch, 0.5-2 parts of raspberry tannin extract, 1-2 parts of yeast, 5-10 parts of fructooligosaccharides, 1-1.5 parts of salt, 4-6 parts of milk powder, 5-8 parts of olive oil, and 40-50 parts of water are taken.
[0015] Preferably, in some embodiments of the present invention, in step (2), by weight, 100-150 parts of starch, 1.0-1.5 parts of raspberry tannin extract, 1-2 parts of yeast, 5-10 parts of fructooligosaccharides, 1-1.5 parts of salt, 4-6 parts of milk powder, 5-8 parts of olive oil, and 40-50 parts of water are used. This amount can give the product a suitable color and astringent flavor, enhance the functional properties of raspberry tannin extract, and avoid excessive astringency, thus maintaining the overall flavor harmony.
[0016] Furthermore, in some embodiments of the present invention, in step (3), the dough obtained in step (2) is fermented at 28~30 ℃ for 60~90 min.
[0017] Furthermore, in some embodiments of the present invention, the secondary fermentation in step (5) is carried out at 37.5-38.5°C and 84-86% humidity until the dough volume increases to 2-2.5 times its original volume.
[0018] Furthermore, in some embodiments of the present invention, the secondary fermentation in step (5) is carried out at 38 ℃ and 85% humidity until the dough volume increases to 2 to 2.5 times its original volume.
[0019] Further, in some embodiments of the present invention, the baking in step (6) is carried out under vacuum conditions of 0.04~0.10 MPa and temperature of 158~172 ℃ for 23~38 min; preferably, the baking in step (6) is carried out under vacuum conditions of 0.05~0.09 MPa and temperature of 160~170 ℃ for 25~35 min; more preferably, the baking in step (6) is carried out under vacuum conditions of 0.07 MPa and temperature of 160 ℃ for 35 min. A suitable vacuum environment can effectively lower the boiling point of water, achieve gentle dehydration, prevent the product surface from hardening or excessive charring, and facilitate the formation of a uniform texture and ideal color, while reducing the loss of nutrients and flavor.
[0020] Compared with the prior art, the advantages of the present invention are as follows: (1) The present invention uses RS3 resistant starch, fructooligosaccharides and olive oil to form a low GI raw material base; raspberry tannin extract as the core functional factor enhances the GI reduction effect and directly counteracts the formation of AGEs; while the appropriate vacuum heating baking process effectively inhibits the glycosylation reaction and lipid oxidation reaction in the processing stage, minimizes the amount of AGEs generated, and protects the activity of functional factors.
[0021] (2) In this invention, raspberry tannin extract can inhibit the activity of α-glucosidase and α-amylase, delay the digestion and absorption of carbohydrates, and reduce the GI value of toast to below 55, thus meeting the low GI food standard.
[0022] (3) The toast bread prepared by this invention maintains good taste and flavor while pursuing health functions. It has a delicate texture, golden color, and rich nutrition, making it suitable for diabetic patients, people with blood sugar control, and consumers who pursue a healthy diet. Detailed Implementation
[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. It should be understood that the following description is merely illustrative and not intended to limit the invention.
[0024] The terms “comprising,” “including,” “having,” “containing,” or any other variations thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that includes the listed elements is not necessarily limited to those elements, but may include other elements not expressly listed or elements inherent to such composition, step, method, article, or apparatus.
[0025] Furthermore, the terms "one embodiment," "some embodiments," "example," "specific example," or "some examples" used in this invention refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms are not necessarily directed at the same embodiment or example. Moreover, the technical features involved in the various embodiments of the invention can be combined with each other as long as they do not conflict with each other.
[0026] Example 1 (1) Preparation of raspberry tannin extract: Take 3 kg of dried raspberries, crush them and pass them through a 40-mesh sieve. Add 30 L of 40% ethanol aqueous solution and extract by ultrasonication at 40 °C for 3 h. Filter and concentrate the filtrate under reduced pressure to dryness to obtain 10.4 g of raspberry tannin extract.
[0027] (2) Dough preparation: Take 1000 g of RS3 resistant starch, 10 g of raspberry tannin extract, 15 g of yeast, 80 g of fructooligosaccharides, 12 g of salt, 50 g of milk powder, 60 g of olive oil and 450 g of water, mix them and stir until the dough can be stretched into a thin film.
[0028] (3) Fermentation: Ferment the dough at 28 ℃ for 80 min.
[0029] (4) Shaping: Deflate the fermented dough, divide it into equal portions, roll them into balls and place them into a loaf mold.
[0030] (5) Secondary fermentation: Ferment at 38 ℃ and 85% humidity until the dough volume increases to twice its original volume.
[0031] (6) Vacuum heating and baking: Place the fermented dough in a vacuum oven and bake for 30 min at a vacuum degree of 0.09 MPa and a temperature of 165℃.
[0032] (7) Cooling and packaging: Demold immediately after baking, cool to room temperature and then package.
[0033] Example 2 (1) Preparation of raspberry tannin extract: Take 3 kg of dried raspberries, crush them and pass them through a 40-mesh sieve. Add 45 L of 50% ethanol aqueous solution and extract at 50 °C for 2 h. Filter and concentrate the filtrate under reduced pressure to dryness to obtain 15.5 g of raspberry tannin extract.
[0034] (2) Dough preparation: Take 1000 g of RS3 resistant starch, 15 g of raspberry tannin extract, 12 g of yeast, 60 g of fructooligosaccharides, 10 g of salt, 40 g of milk powder, 50 g of olive oil and 400 g of water, mix them and stir until the dough can be stretched into a thin film.
[0035] (3) Fermentation: Ferment the dough at 30 ℃ for 60 min.
[0036] (4) Shaping: Deflate the fermented dough, divide it into equal portions, roll them into balls and place them into a loaf mold.
[0037] (5) Secondary fermentation: Ferment at 38 ℃ and 85% humidity until the dough volume increases to 2.2 times the original volume.
[0038] (6) Vacuum heating and baking: Place the fermented dough in a vacuum oven and bake for 35 minutes at a vacuum degree of 0.07MPa and a temperature of 160℃.
[0039] (7) Cooling and packaging: Demold immediately after baking, cool to room temperature and then package.
[0040] Example 3 (1) Preparation of raspberry tannin extract: Take 3 kg of dried raspberries, crush them and pass them through a 40-mesh sieve. Add 30 L of 60% ethanol aqueous solution and extract at 55 ℃ for 1 h. Filter and concentrate the filtrate under reduced pressure to dryness to obtain 13.3 g of raspberry tannin extract.
[0041] (2) Dough preparation: Take 1000 g of RS3 resistant starch, 13 g of raspberry tannin extract, 20 g of yeast, 100 g of fructooligosaccharides, 15 g of salt, 60 g of milk powder, 80 g of olive oil and 500 g of water, mix them and stir until the dough can be stretched into a thin film.
[0042] (3) Fermentation: Ferment the dough at 28 ℃ for 90 min.
[0043] (4) Shaping: Deflate the fermented dough, divide it into equal portions, roll them into balls and place them into a loaf mold.
[0044] (5) Secondary fermentation: Ferment at 38 ℃ and 85% humidity until the dough volume increases to 2.5 times the original volume. (6) Vacuum heating and baking: Place the fermented dough in a vacuum oven and bake for 25 min at a vacuum degree of 0.05 MPa and a temperature of 170℃.
[0045] (7) Cooling and packaging: Demold immediately after baking, cool to room temperature and then package.
[0046] Comparative Example 1 (1) Dough preparation: Take 1000 g of RS3 resistant starch, 15 g of yeast, 80 g of fructooligosaccharides, 12 g of salt, 50 g of milk powder, 60 g of olive oil and 450 g of water, mix them and stir until the dough can be stretched into a thin film.
[0047] (2) Fermentation: Ferment the dough at 28 ℃ for 80 min.
[0048] (3) Shaping: Deflate the fermented dough, divide it into equal portions, roll them into balls and place them into a loaf mold.
[0049] (4) Secondary fermentation: Ferment at 38 ℃ and 85% humidity until the dough volume increases to twice the original volume.
[0050] (5) Traditional baking: Place the fermented dough in a regular oven and bake at 180 ℃ for 30 minutes.
[0051] (6) Cooling and packaging: Demold immediately after baking, cool to room temperature and then package.
[0052] Comparative Example 2 (1) Preparation of raspberry tannin extract: Take 3 kg of dried raspberries, crush them and pass them through a 40-mesh sieve. Add 30 L of 40% ethanol aqueous solution and extract at 40 °C for 3 h. Filter and concentrate the filtrate under reduced pressure to dryness to obtain 10.4 g of raspberry tannin extract.
[0053] (2) Dough preparation: Take 1000 g of RS3 resistant starch, 10 g of raspberry tannin extract, 15 g of yeast, 80 g of fructooligosaccharides, 12 g of salt, 50 g of milk powder, 60 g of olive oil and 450 g of water, mix them and stir until the dough can be stretched into a thin film.
[0054] (3) Fermentation: Ferment the dough at 28 ℃ for 80 min.
[0055] (4) Shaping: Deflate the fermented dough, divide it into equal portions, roll them into balls and place them into a loaf mold.
[0056] (5) Secondary fermentation: Ferment at 38 ℃ and 85% humidity until the dough volume increases to twice its original volume.
[0057] (6) Traditional baking: Place the fermented dough in a regular oven and bake at 180 ℃ for 30 minutes.
[0058] (7) Cooling and packaging: Demold immediately after baking, cool to room temperature and then package.
[0059] Comparative Example 3 (1) Dough preparation: Take 1000 g of RS3 resistant starch, 15 g of yeast, 80 g of fructooligosaccharides, 12 g of salt, 50 g of milk powder, 60 g of olive oil and 450 g of water, mix them and stir until the dough can be stretched into a thin film.
[0060] (2) Fermentation: Ferment the dough at 28 ℃ for 80 min.
[0061] (3) Shaping: Deflate the fermented dough, divide it into equal portions, roll them into balls and place them into a loaf mold.
[0062] (4) Secondary fermentation: Ferment at 38 ℃ and 85% humidity until the dough volume increases to twice the original volume.
[0063] (5) Vacuum heating and baking: Place the fermented dough in a vacuum oven and bake for 30 min at a vacuum degree of 0.09 MPa and a temperature of 165℃.
[0064] (6) Cooling and packaging: Demold immediately after baking, cool to room temperature and then package.
[0065] Product performance testing The performance of the toast bread prepared in Examples 1-3 and Comparative Examples 1-3 was tested, and the results are shown in the table below: The test results show that the AGEs content of the toast bread prepared in Examples 1-3 of this invention is significantly lower than that of the comparative examples, and the GI values are all below 55, meeting the low-GI food standard, and the sensory scores are higher. Comparative Examples 2 (with added raspberry tannins but using conventional baking) and 3 (vacuum baking but without added raspberry tannins) can also reduce AGEs or GI values, but the effect is not as good as that of the examples of this invention. This indicates that vacuum heat treatment and raspberry tannins have a synergistic effect, which can more effectively reduce the AGEs content and GI value in toast bread.
[0066] Those skilled in the art will readily understand that the above description is merely an embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.
Claims
1. A method for preparing low-GI, low-AGEs raspberry tannin toast, characterized in that, The preparation method includes the following steps: (1) Preparation of raspberry tannin extract: After pulverizing dried raspberries, extract by ultrasonication and filtration, and concentrate the filtrate by rotary evaporation to obtain raspberry tannin extract. (2) Dough preparation: Take starch, raspberry tannin extract obtained in step (1), yeast, fructooligosaccharides, salt, milk powder, olive oil and water, mix them and stir until the dough forms a thin film; (3) Fermentation: Ferment the dough obtained in step (2); (4) Shaping: Deflate, divide, and roll the fermented dough from step (3) into balls and place them into loaf molds; (5) Secondary fermentation: Ferment at 37-39 ℃ and 83-87% humidity until the dough volume increases to 1.8-2.7 times its original volume; (6) Vacuum heating baking: Place the fermented dough in a vacuum oven for baking; (7) Cooling and packaging: Demold immediately after baking, and package after cooling.
2. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 1, characterized in that, In step (1), ultrasonic extraction is performed using an ethanol-water solution.
3. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 2, characterized in that, The volume concentration of the ethanol aqueous solution in step (1) is 40-60%.
4. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 2, characterized in that, In step (1), the material-to-liquid ratio during ultrasonic extraction is 1:10~15.
5. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 1, characterized in that, In step (1), the ultrasonic extraction temperature is 40~55 ℃ and the extraction time is 2~3 h.
6. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 1, characterized in that, The starch used in step (2) is RS3 type resistant starch.
7. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 1, characterized in that, In step (2), by weight, take 100-150 parts of starch, 0.5-2 parts of raspberry tannin extract, 1-2 parts of yeast, 5-10 parts of fructooligosaccharides, 1-1.5 parts of salt, 4-6 parts of milk powder, 5-8 parts of olive oil, and 40-50 parts of water; preferably, in step (2), by weight, take 100-150 parts of starch, 1.0-1.5 parts of raspberry tannin extract, 1-2 parts of yeast, 5-10 parts of fructooligosaccharides, 1-1.5 parts of salt, 4-6 parts of milk powder, 5-8 parts of olive oil, and 40-50 parts of water.
8. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 1, characterized in that, In step (3), the dough obtained in step (2) is fermented at 28~30 ℃ for 60~90 min.
9. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 1, characterized in that, In step (5), the secondary fermentation is carried out at 37.5-38.5 ℃ and 84-86% humidity until the dough volume increases to 2-2.5 times its original volume; preferably, in step (5), the secondary fermentation is carried out at 38 ℃ and 85% humidity until the dough volume increases to 2-2.5 times its original volume.
10. The method for preparing low-GI, low-AGEs raspberry tannin toast according to claim 1, characterized in that, In step (6), the baking is carried out under vacuum conditions of 0.04~0.10 MPa and temperature of 158~172 ℃ for 23~38 min; preferably, the baking in step (6) is carried out under vacuum conditions of 0.05~0.09 MPa and temperature of 160~170 ℃ for 25~35 min; more preferably, the baking in step (6) is carried out under vacuum conditions of 0.07 MPa and temperature of 160 ℃ for 35 min.