CN105794932A - Low-glycemic index mushroom cookies and preparation method thereof - Google Patents

Abstract

The invention provides a low glycemic index shiitake mushroom cookie and a preparation method thereof. The low glycemic index shiitake mushroom cookie of the present invention is made of millet flour, cornstarch, shiitake mushroom powder, maltitol, butter and eggs according to 60-80: 15-20: 10-25: 65-70: 45-50: 25-35 by weight ratio. The low glycemic index shiitake mushroom cookie of the present invention has a glycemic index GI<55, and the product has high nutritional value, good molding effect, no gluten protein, attractive color, unique taste, slow digestion characteristics, anti-digestion and blood sugar lowering effects , It is beneficial for people with diabetes, celiac disease, weight loss and other people to eat.

Description

A kind of low glycemic index mushroom cookie and preparation method thereof

technical field

The invention belongs to the field of food processing, and in particular relates to a mushroom cookie with low glycemic index and a preparation method thereof.

Background technique

With the change of social structure, the acceleration of the pace of life, the change of eating habits and food composition and the aging of society, the spectrum of human diseases has undergone great changes. Chronic diseases such as diabetes, cardiovascular disease, obesity, hyperlipidemia, hyperlipidemia, The incidence of insulin resistance-related diseases such as blood pressure continues to increase, which has become a major global public health problem. Among these diseases, the incidence of diabetes has increased most significantly. The key to preventing the above-mentioned diseases lies in a scientific and reasonable dietary structure.

Studies have shown that postprandial hyperglycemia caused by foods with a high glycemic index (GI) is an important risk factor for metabolic diseases such as type 2 diabetes. The glycemic index was first proposed by American doctor Jenkins in 1981. It refers to a physiological parameter of the 2h postprandial blood sugar changes caused by the intake of any food containing the same amount of carbohydrates. Foods with GI<55 are usually called low glycemic index foods, GI 55-70 are medium glycemic index foods, and GI>70 are high glycemic index foods.

With the improvement of people's living standards, the daily intake of high-fat and high-sugar foods such as cookies is too much, while the intake of dietary fiber is decreasing day by day. Traditional cookies are mostly made of wheat flour, and refined processing not only leads to excessive nutrition. Loss, and make the product have a high glycemic index (GI>70), eating traditional cookies will make the incidence of "civilization disease" increase day by day. Therefore, it is very positive to develop functional foods with slow digestion characteristics, especially low glycemic index (GI<55) cookie products.

The intake of gluten protein will cause changes in the small intestinal mucosa, resulting in an inflammatory response. Celiac disease can cause developmental delay, short stature, iron deficiency anemia, infertility, recurrent ulcerative stomatitis or herpetic dermatitis and other diseases. Severely ill adult patients may even lead to death. The protein content of millet is 9.3%, which is higher than that of rice, wheat flour and corn. It has been reported in foreign literature that not only millet protein has no allergens, but also has the effect of increasing the level of high-density lipoprotein cholesterol in plasma, which is beneficial to the prevention of atherosclerosis and has the function of regulating cholesterol metabolism. At the same time, the gel property of millet is the highest among various wheat flour substitutes, which can be a good substitute for gluten.

Shiitake mushrooms/shiitake stalks are not only delicious and unique in flavor, but also rich in 27% protein and have anti-tumor effects. Shiitake mushrooms are rich in amino acids, containing 8 essential amino acids and 10 non-essential amino acids. Various protein components in shiitake mushrooms play an important role in maintaining normal physiological functions of the human body. In addition, shiitake mushrooms/shiitake stalks are rich in vitamins, polysaccharides, dietary fiber, minerals, etc., which have physiological functions such as reducing blood cholesterol levels, preventing cardiovascular and cerebrovascular diseases, diabetes, improving intestinal function, and enhancing human immunity.

At present, there are few studies on sucrose-free gluten-free cookies, and studies on edible fungus foods with low glycemic index with slow digestion characteristics are rarely reported.

Contents of the invention

One of the objectives of the present invention is to provide a low glycemic index mushroom cookie, which is made of millet flour, cornstarch, mushroom powder, maltitol, butter and eggs according to the ratio of 60-80:15-20:10-25:65 ~70:45~50:25~35 by weight ratio.

Specifically, a low glycemic index mushroom cookie provided by the present invention is prepared by the following method:

1) Soften the butter and beat until smooth;

2) Add maltitol to the butter, and continue to beat until smooth, until the volume expands slightly;

3) Add the beaten egg liquid and beat until the egg liquid and butter are completely integrated;

4) Add millet flour and cornstarch, stir well, then add shiitake mushroom powder, mix well;

5) Put into the grinding tool and bake.

Among them, millet flour is obtained by removing impurities from millet grains, rinsing them with water, soaking them for 1-2 hours, taking them out, drying them in an oven at 40-60°C, crushing them with a grinder, and passing them through a 40-100 mesh sieve;

Shiitake powder is obtained by rinsing the stems of shiitake mushrooms with water to remove inedible impurities, drying them in an oven at 40-60°C, crushing them with a pulverizer, and passing them through a 60-120 mesh sieve;

After the egg liquid and butter are whipped in step 3), the butter should be fluffy and whitish creamy;

In order to make the appearance of the cookie smooth, put it into the abrasive tool in step 5), freeze it in the environment of -20~-15℃, take it out after 20~60 minutes, and cut it into 0.5~1.0cm thickness evenly;

In step 5), bake the dough in a medium oven at a temperature of 170-200°C, and a primer at a temperature of 150-180°C. After baking for 5-15 minutes, turn off the heat and continue baking for 5-10 minutes, then take out the cookies and let them cool at room temperature. .

The present invention also provides a method for preparing the above-mentioned mushroom cookie with low glycemic index, comprising the following steps:

1) Soften the butter and beat until smooth;

2) Add maltitol to the butter, and continue to beat until smooth, until the volume expands slightly;

3) Add the beaten egg liquid and beat until the egg liquid and butter are completely integrated;

4) Add millet flour and cornstarch, stir well, then add shiitake mushroom powder, mix well;

5) Put into the grinding tool and bake.

The low-glycemic-index mushroom cookie provided by the invention has no sucrose and gluten, and is rich in protein. As a functional food, it has good processing performance, edible quality and nutritional value, and not only has attractive color, unique taste, It has good molding effect, high nutritional value, and has the characteristics of slow digestion, anti-digestion and lowering blood sugar. The product has high content of resistant starch, which is beneficial for diabetics, celiac patients, dieters and ordinary people to eat. Market potential development value.

The present invention has the following advantages:

(1) The sucrose-free, gluten-free and low-glycemic index shiitake mushroom cookies made by the present invention are well formed, and get rid of the shortcoming of poorly formed cookies made without gluten.

(2) A low-glycemic mushroom health-care cookie with slow digestion characteristics made by the present invention uses maltitol instead of sucrose, and the resulting product is not easy to cause postprandial blood sugar fluctuations after eating, and can prevent metabolic syndrome such as insulin resistance.

(3) A low glycemic index shiitake mushroom health cookie with slow digestion characteristics made by the present invention has added shiitake mushroom powder. The shiitake mushroom powder is not only delicious and unique in flavor, but also rich in protein, various amino acids, vitamins, polysaccharides, dietary Fiber, Minerals, etc. On the one hand, the addition of shiitake mushroom powder improves the processing performance and nutritional quality of the product. On the other hand, the addition of shiitake mushroom powder significantly reduces the digestion rate of cookies, increases the resistant starch content of the product, and makes the product have a low glycemic index ( GI<55), so that the mushroom cookie has great market potential development value.

Description of drawings

Figure 1: Results of in vitro digestion experiments using the Englyst method

specific implementation plan

The following examples are only used to illustrate the present invention, but not to limit the scope of the present invention. If not specified, the mushroom stalks in the examples come from the edible fungus factory workshop of the Edible Fungi Research Institute of the Shanghai Academy of Agricultural Sciences, the millet used is the commercially available Arowana brand, and the technical means used are conventional means well known to those skilled in the art. Other raw materials used are conventional commercial products.

Example 1:

Prepare according to the weight ratio of 72 parts of millet flour, 18 parts of cornstarch, 10 parts of mushroom powder, 45 parts of maltitol, 25 parts of eggs and 65 parts of butter.

1) Select high-quality millet grains, rinse, dry, pulverize, and pass through a 60-mesh sieve for subsequent use;

2) Rinse the shiitake mushroom handle with water to remove inedible impurities, then dry, crush, and pass through a 60-mesh sieve for later use;

3) Cut 65 parts by weight of butter into small pieces, let it soften at room temperature, and beat with an egg beater until the butter is smooth;

4) Add 45 parts by weight of maltitol to step 3), and continue to whip until the butter is smooth and slightly enlarged;

5) Add 25 parts of beaten egg liquid in three times to step 4), and beat each time until the eggs and butter are completely fused before adding the next egg liquid;

6) After the whipping is completed, the butter should be in the form of a fluffy, whitish creamy cream;

7) Add 72 parts of millet flour and 18 parts of cornstarch into step 6), stir evenly, and then add 10 parts of shiitake mushroom powder;

8) Use a spatula or a flat spoon to mix the flour and butter evenly until the flour is completely wet and then put the batter in the U-shaped mold;

9) In order to make the appearance of the cookies smooth, freeze the u-shaped mold with batter in the environment of -20～-15°C, take it out after 60 minutes, and cut the dough into 0.7cm thickness;

10) Bake in a preheated oven. Bake the dough in an oven at a temperature of 180°C and a primer at a temperature of 160°C. After baking for 10 minutes, turn off the heat and continue baking for 7 minutes. Cool the cookies at room temperature to obtain a mushroom health cookie with slow digestion characteristics.

The low glycemic index shiitake mushroom cookie produced according to the above method has the characteristics of slow digestion, complete appearance, uniform size, moderately spread cake body, no edge, strong aroma, uniform color, golden yellow and luster. Through the sensory evaluation analysis, the product is different from the commercially available product in terms of shape, color, taste, aroma and organization. There was no significant difference in plain cookies. Determination according to the Englyst experimental method (see: Hong Yan, Gu Juan, Gu Zhengbiao. Determination of buckwheat starch digestion characteristics in vivo and in vitro[J]. Food Science, 2010,31(5):293-297) (see Figure 1 for test results) , the resistant starch content of the mushroom cookies obtained in this embodiment reaches 59.0%, and the postprandial glycemic index (GI) is 45.3, which belongs to a typical low glycemic index food and has the function of slow digestion and health care.

Example 2:

According to the weight ratio of 64 parts of millet flour, 16 parts of cornstarch, 20 parts of shiitake mushroom powder, 40 parts of maltitol, 30 parts of eggs and 65 parts of butter.

1) Select high-quality millet grains, rinse, dry, pulverize, and pass through a 50-mesh sieve for subsequent use;

2) Rinse the shiitake stalks with water to remove inedible impurities, then dry, pulverize, and pass through a 50-mesh sieve for later use;

3) Cut 65 parts of butter into small pieces, let it soften at room temperature, and beat it with an egg beater until the butter is smooth;

4) Add 40 parts of maltitol to step 3), continue to beat until the butter is smooth, and beat until the volume slightly expands;

5) Add 30 parts of beaten egg liquid in three times to step 4), beat each time until the eggs and butter are completely fused, then add the next egg liquid;

6) After the whipping is completed, the butter should be in the form of a fluffy, whitish creamy cream;

7) Add 64 parts of millet flour and 16 parts of cornstarch into step 6), stir evenly, and then add 20 parts of shiitake mushroom powder;

8) Use a spatula or a flat spoon to mix the flour and butter evenly until the flour is completely wet and then put it into the batter U-shaped mold;

9) In order to make the appearance of the cookies smooth, freeze the u-shaped mold with the batter in the environment of -15-20°C, take it out after 60 minutes, and cut the dough into 0.7cm thickness;

10) Bake in a preheated oven. Bake the dough in an oven at a temperature of 180°C and a primer at a temperature of 160°C. After baking for 10 minutes, turn off the heat and continue baking for 7 minutes. Cool the cookies at room temperature to obtain a mushroom health cookie with slow digestion characteristics.

The low glycemic index shiitake mushroom cookie with the characteristics of slow digestion produced by the above method has a complete shape, uniform size, moderate spread of cake body, no edge, rich aroma, uniform color and luster. Through the analysis of sensory evaluation, the product is different from the commercially available product in terms of shape, taste and organization. There was no significant difference in plain cookies. According to the Englyst test method (results shown in Figure 1), the resistant starch content of the mushroom cookies in this example reaches 61.6%, and the postprandial glycemic index is 39.2, which is a typical low glycemic index food and has a slow digestion function.

Embodiment 3:

Prepare according to the weight ratio of 60 parts of millet flour, 15 parts of cornstarch, 25 parts of mushroom powder, 45 parts of maltitol, 25 parts of eggs and 60 parts of butter.

1) Select high-quality millet grains, rinse, dry, pulverize, and pass through a 40-mesh sieve for later use;

2) Rinse the shiitake mushroom handle with water to remove inedible impurities, then dry, crush, and pass through a 60-mesh sieve for later use;

3) Cut 60 parts of butter into small pieces, let it soften at room temperature, beat with an egg beater until the butter is smooth;

4) Add 45 parts of maltitol in step 3), continue to beat until the butter is smooth, and beat until the volume slightly expands;

5) Add 25 parts of beaten egg liquid in three times to step 4), and beat each time until the eggs and butter are completely fused before adding the next egg liquid;

6) After the whipping is completed, the butter should be in the form of a fluffy, whitish creamy cream;

7) Add 60 parts of millet flour and 15 parts of cornstarch into step 6), stir evenly, and then add 25 parts of shiitake mushroom powder;

8) Use a spatula or a flat spoon to mix the flour and butter evenly until the flour is completely wet and then put it into the batter U-shaped mold;

9) In order to make the appearance of the cookies smooth, freeze the u-shaped mold with batter in the environment of -20～-15°C, take it out after 60 minutes, and cut the dough into 0.7cm thickness;

10) Bake in a preheated oven. Bake the dough in the oven at 170°C and the primer at 150°C. After baking for 10 minutes, turn off the heat and continue baking for 7 minutes. Cool the cookies at room temperature to obtain a mushroom health cookie with slow digestion.

The low-glycemic-index shiitake mushroom cookie produced by the above-mentioned method has the characteristics of slow digestion and is complete in appearance, uniform in size, moderately spread out, without edges, uniform in color and luster. Through the analysis of sensory evaluation, the product is different from the commercially available product in terms of shape, taste and organization. There was no significant difference in plain cookies. According to the Englyst test (results shown in Figure 1), the resistant starch content of the mushroom cookies in this example reaches 62.1%, and the postprandial glycemic index is 37.6, which is a typical low glycemic index food and has remarkable slow digestion properties.

Claims (4)

1. a hypoglycemia patient mushroom cookie, it is characterised in that it is to be prepared from according to the part by weight of 60～80:15～20:10～25:65～70:45～50:25～35 by millet flour, corn starch, mushroom powder, maltose alcohol, butter and egg.

2. hypoglycemia patient mushroom cookie according to claim 1, is be characterized as being prepared from by the following method:

1) beat to smooth after butter softening；

2) butter adds maltose alcohol, continue to beat to smooth, slightly expand to volume；

3) adding the egg liquid broken up, whipping is merged completely to egg liquid and butter；

4) add millet flour and corn starch, stir, add mushroom powder, mix thoroughly；

5) load grinding tool to toast.

3. hypoglycemia patient mushroom cookie according to claim 2, it is characterized in that wherein step 5) in baking box bakee dough cover temperature 170～200 DEG C, fire in a stove before fuel is added temperature 150～180 DEG C, after toasting 5～15 minutes, close reducing internal heat and continue baking 5～10 minutes, then cookie is taken out and cool down in room temperature.

4. prepare the method for hypoglycemia patient mushroom cookie described in any one of claim 1-3 for one kind, it is characterised in that it comprises the steps:

1) beat to smooth after butter softening；

2) butter adds maltose alcohol, continue to beat to smooth, slightly expand to volume；

3) adding the egg liquid broken up, whipping is merged completely to egg liquid and butter；

4) add millet flour and corn starch, stir, add mushroom powder, mix thoroughly；

5) load grinding tool to toast.