CN106889150A - Suppress postprandial plasma glucose level walnut cake and preparation method thereof - Google Patents
Suppress postprandial plasma glucose level walnut cake and preparation method thereof Download PDFInfo
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- CN106889150A CN106889150A CN201710260384.4A CN201710260384A CN106889150A CN 106889150 A CN106889150 A CN 106889150A CN 201710260384 A CN201710260384 A CN 201710260384A CN 106889150 A CN106889150 A CN 106889150A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
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Abstract
The present invention provides a kind of suppression postprandial plasma glucose level walnut cake and preparation method thereof, and it is with flour as raw material, including base stock and enhancing auxiliary material；The base stock includes Plain flour, grease, sugar alcohol, walnut cake resistant starch serum powder, egg, sodium bicarbonate, ammonia bicarbonate, baking powder, D-sorbite；The enhancing auxiliary material be in jujube, hawthorn, spirulina any one or a few, and flavorant additive is some.Other water-soluble dietary fibers are added on the basic components of resistant starch and konjaku powder, the purpose of Postprandial glucose control synergy is reached.Its walnut cake food for preparing can suppress postprandial plasma glucose level increase.With nutritional health food function.
Description
Technical field：
It is particularly a kind of to suppress blood after the meal the present invention relates to food and manufacture field, mainly walnut cake food and preparation method thereof
Sugar value walnut cake and preparation method thereof.
Background technology：
Walnut cake is a kind of all suitable characteristic snack in north and south, and its main component is low-gluten wheat flour, edible oil and fat, soft white sugar, white sand
Sugar and other auxiliary materials, the walnut cake confectionary that blended, shaping, baking are processed.According to the former Ministry of Public Health food of issue in 2010
Thing component list shows that the edible part in walnut cake is 100%, is counted in units of 100g, and energy is 481kcal, moisture 5.4%, egg
White matter 7.1%, fat 21.8%, dietary fiber 1.1%%, carbohydrate 64%, thiamine (VB1) 0.02mg, riboflavin (VB2)
0.05mg, niacin (nicotinic acid, VPP) 2.3mg, vitamin e1 4.14mg, sodium 7.73mg, calcium 33.9mg, iron 48mg.From mouthfeel
For, with its it is dry, crisp, crisp, sweet the characteristics of it is well-known, liked by everybody, dessert with allay one's hunger it is two suitable.Go out with nutritional point from energy
Hair, the energy of unit mass, but carbohydrate and fat are laid particular emphasis on, and respectively 64% and 21.8%, account for total weight
86%.A classical walnut cake formula described below：Self- raising flour 200g, cornstarch 20g, baking powder 2g, egg liquid 30g, sugarcane
Icing Sugar 70g, salad oil 95g；Sugared oil high high can reach outside the purpose for quickly supplementing energy, and also bring pressure to blood fat, blood sugar.
Because grease cannot be avoided in walnut cake formula, therefore, each manufacturing enterprise reaches the purpose of control sugar by being formulated adjustment.It is following
It is a classical sugar-free walnut cake formula：Flour 4.5kg, white butter 1.5kg, peanut oil 0.5kg, liquid maltitol
1.25kg, egg 250g, soda 50g, ammonia bicarbonate 80g, baking powder 70g, Aspartame 7g, 180 DEG C -165 DEG C.Sugar has been used in formula
The material such as alcohol and sweetener, but still there is the defect of the aspects such as mouthfeel, the sugared effect of control.
Annual consumption is 1 kilogram or so to China's biscuit per capita, and the annual consumption per capita of developed country's biscuit is 25-35 thousand
Gram, medium-developed country also has 12-18 kilograms.Therefore, Chinese biscuit market potential is huge.Although China's biscuit life in recent years
Total amount is produced with annual 8% speed increase, original domestic big-and-middle-sized biscuit enterprise is forced to turn to hinterland and rural market,
Start to be competed for market share with local medium and small biscuit manufacturing enterprise.Due to market competition aggravation, its prospect allows of no optimist.Future
2-3, china biscuit market will further be integrated in constantly upheaval and adjustment, progressively tend to orderly development.At present
The consumption of walnut cake product there is an antinomy：Huge consumption market, irrational nutrient formulation；Sugar high is its defect.
By being formulated adjustment on the basis of conventional formulation, the purpose that resistant starch reaches walnut cake collaboration control sugar is such as added.
How sugar can be controlled providing one kind, while can increase the walnut cake of taste quality again, people can delay in walnut cake after eating
Contained sugared part slow release time in vivo, thus can prevent people cause after walnut cake is eaten blood sugar in the person suddenly
It is substantially increased.A kind of walnut cake snack for suppressing postprandial plasma glucose level is provided.
The content of the invention：The present invention provide it is a kind of suppress postprandial plasma glucose level walnut cake and preparation method thereof, its with flour as raw material,
Including base stock and enhancing auxiliary material, other aqueous soluble dietaries are added on the basic components of resistant starch and konjaku powder fine
Dimension, reaches the purpose of Postprandial glucose control synergy.Its walnut cake food for preparing can suppress postprandial plasma glucose level increase.Protected with nutrition
Health food function.
A purpose of the invention is to provide a kind of suppression postprandial plasma glucose level walnut cake, with flour as raw material, including base stock
With local flavor auxiliary material and water；Its described base stock includes following content of component：Plain flour 160-200, grease 100-150,
Maltitol 70-100, walnut cake resistant starch raw material 50-80, egg 30-50, sodium bicarbonate 1-3, ammonia bicarbonate 2.8-3.5, baking powder
2.6-3.0, D-sorbite 8-12；The local flavor auxiliary material is any one or a few 15-25 in jujube, hawthorn, spirulina, and is eaten
It is some with perfume additive.
Preferably, it is that the Plain flour is to control protein content in 8.0-10.5wt%, water content 13.5-
14.0Wt%；Also include accounting for the water-soluble dietary fiber raw material of Plain flour quality 0-40 Wt% in the base stock, it is described
Water-soluble dietary fiber raw material includes trigonella bean gum and/or flaxseed gum or konjac glucomannan.
Further, it is that the walnut cake resistant starch raw material is raw starch and/or konjaku essence containing amylose
Powder is prepared from, and the raw starch is pueraria starch, highland barley starch, green starch, the mixing of Rhizoma Nelumbinis starch and/or any one
Plant and be prepared from.
It is a further object of the present invention to provide a kind of preparation method for suppressing postprandial plasma glucose level walnut cake, it prepares production technology
Step is as follows：
1）It is mixed powder to be in proportion well mixed sugar alcohol, sodium bicarbonate, ammonia bicarbonate, baking powder dry stirring；
2）After Plain flour, maltitol, walnut cake resistant starch raw material, lard, salad oil in proportion mixing and stirring
Add 1）In the mixed powder of step, while adding local flavor auxiliary material and water, egg, several minutes are stirred in noodle device mixed to each raw material
With it is uniform, form loose uniform and glossiness dough；
3）By 2）Step dough is twisted into strip, is cut into the uniform piece of thickness or is placed in mould and is pressed into piece shape, is walnut cake green compact；
4）Walnut cake green compact are put into baking tray, control baking temperature for 165 DEG C -230 DEG C, the barbecue time is 5-30 minutes, to peach
Crisp surface is in golden yellow and has dry, cools down, and is packaged as suppressing postprandial plasma glucose level walnut cake.
A kind of preparation method for suppressing postprandial plasma glucose level walnut cake, it is characterized in that 4）Between between the upper lower baking disk of step control
Away from being 3-10 centimetres, it is 190-220 DEG C to control baking temperature, and baking time is 8-25 minutes.
Further, it is control 4）It is less than 25 DEG C that step cooling is controlled at temperature, and humidity is under less than 40% environmental condition
Carry out.
A kind of preparation method for suppressing postprandial plasma glucose level walnut cake, its walnut cake resistant starch raw material, by as follows
It is prepared by process：
（1）Gelatinization, the starch serum that mass concentration is 10-15% is configured to by raw starch water, is heated, at stirring gelatinization
Reason, is gelatinized starch serum；
（2）Enzymolysis, by gelatinized starch serum in starch debranching enzyme is added under stirring condition, is digested, and the controlled enzymatic hydrolysis time is
45-75 minutes, be enzymatic starch serum；
（3）Crosslinking, to（2）Citric acid-sodium citrate buffer solution is added in step enzymatic starch serum, citrate ion is controlled
With the mass ratio of raw starch in 5-10%, enzymatic starch serum solution is obtained, the pH value of controlled enzymatic hydrolysis starch serum solution is
3.5-5.5, and constant temperature stir 30-180 minutes, be starch serum material；
（4）Aging, starch serum material is cooled to carries out freezing processing after freezing point, controls starch serum material center temperature
For -16 to -20 DEG C when take out and be heated to temperature under conditions of 95-100 DEG C, constant temperature stirs；
（5）Repeat step（4）Step operation several times, is obtained the starch serum of high resistant starch content；
（6）Freezing, drying walnut cake resistant starch raw material processed, to（5）Slow in the starch serum of the high resistant starch content of step,
Stirring adds the konjaku essence powder of starch solids 120-160%, and it is uniform starch serum to stir, chilled, broken, dry
It is dry, walnut cake processed resistant starch raw material walnut cake resistant starch serum powder.
A kind of preparation method for suppressing postprandial plasma glucose level walnut cake, its（1）Gelatinization, preferably controls the straight of raw starch
Chain content of starch is more than 10%；The heating, stirring gelatinization treatment refers to be heated to more than 78 DEG C timing, during control stirring gelatinization
Between 15-20 minutes.
A kind of preparation method for suppressing postprandial plasma glucose level walnut cake, its（2）The starch debranching enzyme is Pullulanase, different
Amylase.
A kind of preparation method for suppressing postprandial plasma glucose level walnut cake, its（6）Walnut cake resistant starch raw material processed is will be equal
Even starch serum is chilled for cubical uniform starch serum freezes block, cryogenic temperature is controlled for -1.5 DEG C to -4.0 DEG C, in band
In agitating device, slowly heated up using temperature raising medium, be dehydrated, after dry, pulverize 120 mesh sieves, as work(in drying equipment
Can property starch milk starch.
A kind of preparation method for suppressing postprandial plasma glucose level walnut cake, it is to use temperature that preferably described temperature raising medium slowly heats up
The circulating water spent for 15.0 DEG C -28.0 DEG C carries out partition and slowly heats up as temperature raising medium；The dehydration is first will be through slow liter
Material after temperature is maintained at freeze thawing dehydration under solid states, after carry out centrifugal dehydration.
The suppression postprandial plasma glucose level walnut cake food that the present invention is prepared using above-mentioned technology, it has the advantages that,
Suppress postprandial plasma glucose level walnut cake food it is an object of the invention to provide one kind, it uses the special meals high of the sugared walnut cake of production control
Food fiber resistance starch material, products obtained therefrom significantly improves the content of dietary fiber in walnut cake product and its in digestive system
In stability.The ratio of dietary fiber content in walnut cake is improved, the purpose for preferably regulating and controlling postprandial blood sugar is reached；Improve simultaneously
The defect of formula, meets technological requirement, improves product matter.Based on the physicochemical property of resistant starch and konjaku powder, profit
It is fermented that the SCFA that decomposition rate formed is different with different carbohydrate chain lengths, in resistant starch and konjaku powder
Other water-soluble dietary fibers are added on basic components, the control increased purpose of postprandial plasma glucose level is reached.
The technological process that the present invention is used：One is that konjaku essence powder is added, the broken mixing of Hybrid Heating, swelling, colloid mill,
Freeze thawing dehydration, vacuum drying, Wei Fen crushed, sieving, finished product.Two in resistant starch or make walnut cake resistant starch raw material use
Can be added or without aqueous soluble dietaries such as trigonella bean gum, flaxseed gums before raw starch and the broken mixing of konjaku powder colloid mill
Fibrous raw material.
It is to be obtained after being processed by starch by the raw material in addition walnut cake containing resistance shallow lake in the raw starch that the present invention is used
Powder and then the resistant starch with konjaku reinforcing, according to the formation basic theory of resistant starch, have using glucomannans in konjaku powder
There are water-soluble, water holding thickening, stabilization, the unique physicochemical property for suspending, being gelled and filming performance, resistant starch is increased first and is contained
Amount, secondly carries out envelope, with two effects of aspect with glucomannans antagonism starch：Due to not adding directly in walnut cake
Plus raw water, the water absorbing properties of glucomannans are restricted, but can well safeguard the technique form of walnut shortbread embryo, improve
The negative effect that addition brings containing anti-starch, improves product quality.Due to glucomannans with containing anti-starch molecule side chain
Wrapped up mutually in structure, and glucomannans can not be digested in the alimentary canal such as stomach and small intestine, help to reduce containing anti-shallow lake
The degraded of RS1 and RS2 in powder, improves the resultant effect of regulating peach crisp food postprandial blood sugar.
For the physicochemical property of different starch, with the de- branch hydrolysis starch of the starch such as Pullulanase or isoamylase debranching enzyme,
The amylose of more amount is formed, with acid solution environment and tricarboxylic acid functional group to amylose and de- branch amylose
It is crosslinked, then using freeze cycle aging technique, is promoted the formation of resistant starch starch crystals nucleus and the growth of crystal,
And obtaining for resistant starch is improved in cyclic process.One is that to use sugar-free walnut cakes starch be former raw material and sugar-free walnut cakes non-starch
The selection of material, while the requirement of the temperature control and sugar-free walnut cake of sugar-free walnut cake technique to working condition etc..
The raw material of sugar-free walnut cake：Common sugar-free walnut cake raw material includes conventional Self- raising flour, edible oil and fat, eggs and Soviet Union
Beat, ammonia bicarbonate, baking powder etc., further comprises maltitol, xylitol, mannitol, D-sorbite, antierythrite, lactitol etc.
Glycitols raw material.
Sugar alcohol has presence on a small quantity, and the metabolism that can be absorbed by the body in the food of nature, although sugar alcohol is not sugar
With some sugared attributes.These sugar alcohols have stability higher to acid, heat, it is not easy to Maillard reaction occurs, as low-heat
Value sweetening agent, is widely used in low calorie foods formula.Foreign countries are widely used in food using sugar alcohol as sugar substitute
In product industry.The confectionery produced with sugar alcohol claims the sugarfree foods, sugar alcohol not to make oral cavity because not utilized by microorganism in oral cavity
PH reductions, can rise on the contrary, be the good material of anti-caries so not corroding tooth.Sugar alcohol rises without influence on blood sugar for human body value,
And certain heat can be provided for diabetes patient, so the nutritive sweetener of heat can be provided as diabetes patient.Sugar alcohol is present
One of security food used without limitation of international food and health organization approval is turned into.All sugar alcohols have certain sweet
Degree, but than the sugar of its original, the sugariness that sugariness has significant change, such as sorbierite is less than glucose, and the sugariness of xylitol is higher than
Xylose, now by the sugariness of different sugar and its corresponding alcohol, compares as follows：（Counted as 100 with the sugariness of sucrose）.Glucose 69,
Sorbierite 48, maltose 40, maltitol 79, fructose 130, mannitol 55, xylose 67, xylitol 90~100, lactose 30, breast
Sugar alcohol 35.In a word, except its sugariness of xylitol and sucrose are close, the sugariness of other sugar alcohols is lower than sucrose.Sugar alcohol is in water
There is preferable dissolubility.Based on the grams that can be dissolved in 20 DEG C/100 grams water, sucrose is 195g, and sugar alcohol then has because of kind difference
Very big difference.Solubility is D-sorbite 220g more than sucrose；Solubility has mannitol 17g, antierythrite less than sucrose
50g, isomalt 25g.Close with sucrose has maltitol 150g and lactitol 170g, xylitol 170g.It is general next
Say, in industrial production, the big sugar alcohol of solubility, hardly possible crystallization, the small easy crystallization of solubility.Pure glycitols is more relative than sucrose
Viscosity is low, and such as 70% medicinal sorbierite its viscosity is 180 inner pools, and 75% maltitol pulp of food industry, it is glutinous
It is 1500 inner pools to spend, the sugar alcohol of high viscosity and difficult crystallization, is suitable to various soft food processings, such as soft sweets, cake, ice cream.Sugar
Except mannitol, isomalt has certain hygroscopicity to alcohol, especially in the case where relative humidity is higher, sugar alcohol in addition
Hygroscopicity it is relevant with the purity of its own, low its hygroscopicity of general purity is also high, in view of the hygroscopicity of sugar alcohol be suitable to produce it is soft
The NMF of formula cake and lotion.It is noted that sugar alcohol is preserved in dry conditions, to prevent moisture absorption from luming.Sugar alcohol does not contain aldehyde
Base, without reduction, it is impossible to as glucose is used as reducing agent；There is preferable heat resistance than sucrose, substituted in bakery product
During sucrose, Maillard reaction is not produced（Browning reaction）, thus it is adapted to manufacture food bright in colour, and make bread sweetening material
When, then will not produce the color and fragrance for making us good opinion.
Resistant starch (Resistant Starch, RS) refers to that can not be digested in healthy human body small intestine but can be big
The starch and its degradation product being decomposed by the microorganisms in intestines.Resistant starch has close relationship with animal postprandial plasma glucose level, and it has
There are different physiological roles, can not only adjust blood sugar, moreover it is possible to reduce intestines dysfunction and colon cancer morbidity and to enteron aisle disease
Disease has preventive and therapeutic effect；In addition, resistant starch also has control body weight, promotes mineral absorption, effect for reducing fat.Therefore, resistance is formed sediment
Powder is the food for having prevention and adjuvant treatment effect to diabetes and colon cancer, also has critically important valency in obesity food
Value.Resistant starch is mainly and is formed by the amylose of starch, and the content of amylose is improved by adding debranching enzyme, is come with this
Increase the yield of resistant starch.Resistant starch is generally divided into four kinds：RS1, RS2, RS3, RS4, RS1 and RS2 and raw starch
Graininess and maturity are relevant, and RS1 type starch refers to the starch that amylase cannot be approached；RS2 type starch refers to naturally have
The starch of anti-digestibility, because its structure of matter such as crystalline texture, density is big the features such as produce anti-digestibility.RS3 refers to gelatinization
The starch of cool aging again afterwards, RS4 refers mainly to converted starch, such as crosslinked starch, Grafting Frequency graft starch higher.
RS3 and RS4 are formed in process.
To make product crisp and lacking toughness and hardness in traditional walnut cake, Self- raising flour is used.Self- raising flour refers to
Moisture content 13.8%, flour of the thick protein below 8.5% because weak strength flour is without biceps, is commonly used to make a cake, biscuit, small Western-style pastry point
The heart, crisp skin class dessert etc., the walnut cake that is made is especially crisp, enlarged volume, surfacing.The present invention suppresses postprandial plasma glucose level walnut cake
Due to using gluten-free type albumen, and in process crystalline rearrangement, side chain crosslinking containing anti-starch, and moisture holding capacity
Stronger glycitols material is, it is necessary to use Plain flour.Plain flour is long patent flour, finger protein matter content in 8.0-10.5%,
Between high and low powder, constitution half is loose, and color is creamy white, and Plain flour is more to be made of in dim sum, such as steamed stuffed bun,
Steamed bun, dumpling etc..
It is three aspects that the present invention suppresses difference of the postprandial plasma glucose level walnut cake with existing traditional walnut cake on formula,
One is that resistant starch has been used in product walnut cake of the invention, and two is that sugar low in calories, without pancreas burden has been used in walnut cake
Alcohols material, three is that the flour for using is Plain flour, and traditional walnut cake uses Self- raising flour；Three's mutually unifies.Together
When physicochemical property for raw material in walnut cake process difference, production technology of the invention is improved.
Specific embodiment：With reference to instantiation, the invention will be further described.
Each material of the present invention by commercially available acquisition, or can be prepared by art methods.
Raw material in following embodiments uses following quality standards,
Raw materials used, Plain flour of the invention：Protein content is in 9.0-9.5%, water content 13.5-14.0%；Containing anti-starch：It is anti-
Property content of starch more than 30%, water content 10.0-12.0%；Maltitol：Solid powder, food grade, purity is more than 95%；Other
Raw-food material is without particular/special requirement；Food additives meet GB2760 requirements, and RS contents represent resistance starch content.
A kind of suppression postprandial plasma glucose level walnut cake of the invention, with without amylose as raw material, including base stock and local flavor auxiliary material
With water；Base stock used by it includes following content of component：Plain flour 160-200, grease 100-150, sugar alcohol 70-
100, walnut cake resistant starch raw material 50-80, egg 30-50, sodium bicarbonate 1-3, ammonia bicarbonate 2.8-3.5, baking powder 2.6-3.0, mountain
Pears sugar alcohol 8-12；The local flavor auxiliary material is added for any one or a few 15-25 in jujube, hawthorn, spirulina, and flavorant
The some amounts for being to be added required for prior art when preparing walnut cake flavorant of agent.
Also include accounting for the water-soluble dietary fiber raw material of Plain flour quality 0-40 Wt% in the base stock, it is described
Water-soluble dietary fiber raw material includes trigonella bean gum and/or flaxseed gum or konjac glucomannan.It is in resistant starch i.e. raw starch
Addition or former without water-soluble dietary fibers such as trigonella bean gum, flaxseed gums before raw material and the broken mixing of konjaku powder colloid mill
Material, its amount for adding is generally up to about being no more than the 40% of Plain flour quality.
The walnut cake resistant starch raw material be the raw starch containing amylose and/or konjaku essence powder prepare and
Into, the raw starch is pueraria starch, the mixing of highland barley starch, green starch, Rhizoma Nelumbinis starch and/or any one prepare and
Into；Be raw starch can be use pueraria starch, highland barley starch, green starch, Rhizoma Nelumbinis starch any one or any two,
Three kinds or the mixing of whole, can also be the mixing for adding konjaku essence powder.
A kind of postprandial plasma glucose level walnut cake that suppresses of the invention can be prepared using existing method, while preferably using following
Preparation method processing step is carried out：
1）It is mixed powder to be in proportion well mixed sugar alcohol, sodium bicarbonate, ammonia bicarbonate, baking powder dry stirring；
2）After Plain flour, maltitol, walnut cake resistant starch raw material, lard, salad oil in proportion mixing and stirring
Add 1）In the mixed powder of step, while adding local flavor auxiliary material and water, egg, several minutes are stirred in noodle device mixed to each raw material
With it is uniform, form loose uniform and glossiness dough；
3）By 2）Step dough is twisted into strip, is cut into the uniform piece of thickness or is placed in mould and is pressed into piece shape, is walnut cake green compact；
4）Walnut cake green compact are put into baking tray, control baking temperature for 165 DEG C -230 DEG C, the barbecue time is 5-30 minutes, to peach
Crisp surface is in golden yellow and has dry, cools down, and is packaged as suppressing postprandial plasma glucose level walnut cake.
A kind of preparation method for suppressing postprandial plasma glucose level walnut cake described above, preferably 4）Between the upper lower baking disk of step control
Spacing is 3-10 centimetres, and it is 190-220 DEG C to control baking temperature, and baking time is 8-25 minutes.
Walnut cake resistant starch raw material of the present invention uses following steps：
（1）Gelatinization, the raw starch using amylose content more than more than 10% is mainly pueraria starch, highland barley starch, green
Any or all of mixing such as beans starch, Rhizoma Nelumbinis starch, the starch serum that mass concentration is 10-15% is configured to water, plus
Start stirring gelatinization timing when heat is to more than 78 DEG C, it is 15-20 minutes to control stirring gelatinization time, is gelatinized starch serum；
（2）Enzymolysis, adds starch debranching enzyme to be mainly Pullulanase or isoamylase under stirring condition in gelatinized starch serum
Digested, the controlled enzymatic hydrolysis time is 45-75 minutes, is enzymatic starch serum；
（3）Crosslinking, adds ion concentration to delay for the citric acid-sodium citrate of 0.15-0.5mol/L in enzymatic starch serum
Fliud flushing, controls citrate ion to the mass ratio of raw starch between 5-10%, to obtain enzymatic starch serum solution, adjusts
The pH value of enzymatic starch serum solution material is obtained between 3.5-5.5, constant temperature stirs 30-180 at being 60-100 DEG C in temperature
Minute；It is starch serum material；
（4）It is aging, starch serum material is cooled to the freezing of low temperature cold trap is placed after freezing point, so-called freezing point refers to by starch serum
When material is cooled to zero degree, taken out when the central temperature of starch serum material is -18 DEG C, when being heated to 95-100 DEG C, in
Constant temperature is stirred 30 minutes at a temperature of this；So-called freezing point refers to temperature when starch serum material freezes；
（5）Repeat step（4）Step is common 3-4 times, obtains the starch serum that product is high resistant starch content；
（6）Freezing, drying walnut cake resistant starch raw material processed, before aging intensification link is circulated for the last time, in above-mentioned starch
Slow in serum material, stirring adds starch solids 150%, konjaku powder, with material conveyings such as screw pumps after stirring
In liquid to the disintegrating apparatus such as colloid mill, uniform fine and closely woven starch serum is obtained；Chilled, broken, dry, walnut cake resistance processed is formed sediment
Powder raw material.Due to taking off the decomposition of branch amylase, the content of starch drops to original inventory about 75% or so.
Above step（2）The starch debranching enzyme is Pullulanase, isoamylase.
By step（6）Obtained starch serum is first refrigerated to -1.5 DEG C to -4.0 DEG C, with equipment such as ice crushers to starch serum
Frozen material carries out coarse crushing, the starch serum chip of 0.5-1.0cm square is become, in the container of input belt stirrer, with temperature
Spend for 15.0 DEG C of -25.0 DEG C of circulating water partitions slowly heat up, freeze thawing is dehydrated under material is substantially remained in solid states, subsequently enters
Row centrifugal dehydration, insert in vacuum dryer or heated-air drying equipment in dry, dried material powder in disintegrating apparatus
It is broken that dry powdery product as walnut cake resistant starch raw material is made to 120 mesh, after sieving.
Embodiment 1,
Raw material components in the present embodiment include base stock, and local flavor auxiliary material, and base stock is Plain flour 180g, lard
80g, salad oil 30g, maltitol 80g, walnut cake resistant starch raw material,（Similarly hereinafter）, 60g, RS content 55%, one piece of egg are about
30-35 g；Sodium bicarbonate 2g, ammonia bicarbonate 3.2g, baking powder 2.8g, D-sorbite 10g；Local flavor auxiliary material is jujube and hawthorn dry powder
Mixing, ratio respectively accounts for 50%, and about 15-20 g, konjaku essence powder is some, and adds appropriate trigonella bean gum water-soluble dietary fiber
Raw material, preparation method is ibid.
Embodiment 2,
Plain flour 200g, lard 80g, salad oil 30g, maltitol 80g, walnut cake resistant starch raw material 70g（RS contents
55%）, local flavor auxiliary material jujube dry powder 20g, one piece of egg；Sodium bicarbonate 2g, ammonia bicarbonate 3.2g, baking powder 2.8g, D-sorbite 10g；Oil
Dissolubility Red jujube flavor 0.5mL, konjaku essence powder is some, and adds appropriate water-soluble dietary fiber raw material trigonella bean gum, prepares
Method is ibid..
Embodiment 3：Plain flour 200g, lard 80g, salad oil 30g, maltitol 80g, walnut cake resistant starch raw material
60g（RS contents 55%）, local flavor auxiliary material hawthorn dry powder 20g, one piece of egg；Sodium bicarbonate 2g, ammonia bicarbonate 3.2g, baking powder 2.8g, xylose
Alcohol 10g；Oil-soluble hawthorn essence 0.5mL, konjaku essence powder is some, and adds appropriate water-soluble dietary fiber raw material faenum graecum
Glue and flaxseed gum, preparation method is ibid..
Embodiment 4：Plain flour 200g, lard 80g, salad oil 30g, maltitol 80g, walnut cake resistant starch raw material
60g（RS contents 55%）, local flavor auxiliary material spirulina powder 20g, one piece of egg；It is sodium bicarbonate 2g, ammonia bicarbonate 3.2g, baking powder 2.8g, sweet
Dew sugar alcohol 10g, konjaku essence powder is some, and adds appropriate water-soluble dietary fiber raw material flaxseed gum, and preparation method is ibid.
Embodiment 5：Plain flour 200g, lard 80g, salad oil 30g, maltitol 80g, walnut cake resistant starch raw material
55g（RS contents 55%）, whole-fat milk powder 20g, one piece of egg；Sodium bicarbonate 2g, ammonia bicarbonate 3.2g, baking powder 2.8g, lactitol 10g；Oil
Dissolubility butter essence 0.5mL, konjaku essence powder is some, and adds appropriate water-soluble dietary fiber raw material trigonella bean gum and flax
Seed glue, preparation method is ibid.
Embodiment 6：
Plain flour 200g, lard 80g, salad oil 30g, maltitol 80g, walnut cake resistant starch raw material 70g（RS contents
55%）, local flavor auxiliary material spirulina powder 20g, one piece of egg；Sodium bicarbonate 2g, ammonia bicarbonate 3.2g, baking powder 2.8g, red date powder 16g, evil spirit
Taro refining powder lot is some, and without water-soluble dietary fiber raw material, preparation method is ibid.
Preparation method is production technology as follows：
1）Sugar alcohol, sodium bicarbonate, ammonia bicarbonate, baking powder dry stirring are well mixed in proportion standby
2）Plain flour, maltitol, walnut cake resistant starch raw material, lard, salad oil are mixed in proportion preliminary equal
1 is added after even）Middle quality promoting agent and water, egg, stir 5 minutes in dough mixing machine and are mixed evenly to each raw material, are formed loose
Neat and well spaced glossiness dough.
3）The dough become reconciled is rubbed into strip, the uniform piece of thickness is cut into by knife or dough is put into mould and be pressed into circle
Shape, oval or rectangular, walnut cake green compact.
4）Walnut cake green compact are put into baking tray, the spacing between upper lower baking disk is 5 centimetres, enters upper and lower temperature and is respectively 190
DEG C, 220 DEG C of oven for baking about 20 minutes, to walnut cake surface in golden yellow and when having dry, take out, under the conditions of 25 DEG C
Humidity be less than 40% clean area in dry in the air cool to room temperature.
5）Inner packing：Packed as needed, 110 DEG C of heat-sealing temperature, noticed that more common walnut cake packaging material need to carry
The moist requirement of high resistant vapour lock.
The walnut cake resistant starch raw material used in embodiment is to use above-mentioned preparation walnut cake resistant starch raw material
Method is prepared.
The present invention can reach the increased effect for suppressing postprandial plasma glucose level using walnut cake prepared by the above method.
Claims (10)
1. it is a kind of to suppress postprandial plasma glucose level walnut cake, with flour as raw material, including base stock and local flavor auxiliary material and water；It is characterized in that
The base stock includes following content of component：Plain flour 160-200, grease 100-150, maltitol 70-100, peach
Shortcake resistant starch raw material 50-80, egg 30-50, sodium bicarbonate 1-3, ammonia bicarbonate 2.8-3.5, baking powder 2.6-3.0, D-sorbite
8-12；The local flavor auxiliary material is any one or a few 15-25 in jujube, hawthorn, spirulina, and if flavorant additive
It is dry.
2. postprandial plasma glucose level walnut cake is suppressed according to claim 1, it is characterized in that the Plain flour contains for control protein
Amount is in 8.0-10.5wt%, water content 13.5-14.0Wt%；Also include accounting for Plain flour quality 0-40 in the base stock
The water-soluble dietary fiber raw material of Wt%, the water-soluble dietary fiber raw material includes trigonella bean gum and/or flaxseed gum or evil spirit
Taro glue.
3. according to claim 1 suppress postprandial plasma glucose level walnut cake, it is characterized in that the walnut cake resistant starch raw material be containing
The raw starch and/or konjaku essence powder for having amylose are prepared from, and the raw starch is more than for amylose content
10% raw starch；Raw starch of the content more than 10% is pueraria starch, highland barley starch, green starch, Rhizoma Nelumbinis starch
Mixing and/or any one be prepared from.
4. it is a kind of suppress postprandial plasma glucose level walnut cake preparation method, its prepare production craft step it is as follows：
1）It is mixed powder to be in proportion well mixed sugar alcohol, sodium bicarbonate, ammonia bicarbonate, baking powder dry stirring；
2）After Plain flour, maltitol, walnut cake resistant starch raw material, lard, salad oil in proportion mixing and stirring
Add 1）In the mixed powder of step, while adding local flavor auxiliary material and water, egg, several minutes are stirred in noodle device mixed to each raw material
With it is uniform, form loose uniform and glossiness dough；
3）By 2）Step dough is twisted into strip, is cut into the uniform piece of thickness or is placed in mould and is pressed into piece shape, is walnut cake green compact；
4）Walnut cake green compact are put into baking tray, control baking temperature for 165 DEG C -230 DEG C, the barbecue time is 5-30 minutes, to peach
Crisp surface is in golden yellow and has dry, cools down, and is packaged as suppressing postprandial plasma glucose level walnut cake.
5. according to claim 4 it is a kind of suppress postprandial plasma glucose level walnut cake preparation method, it is characterized in that 4）Step control is upper and lower
Spacing between baking tray is 3-10 centimetres, and it is 190-220 DEG C to control baking temperature, and baking time is 8-25 minutes.
6. a kind of preparation method for suppressing postprandial plasma glucose level walnut cake according to claim 4, it is characterized in that the walnut cake is with anti-
Property starch material, by following process prepare：
Gelatinization, the starch serum that mass concentration is 10-15% is configured to by raw starch water, is heated, stirring gelatinization treatment,
It is gelatinized starch serum；
Enzymolysis, by gelatinized starch serum in starch debranching enzyme is added under stirring condition, is digested, and the controlled enzymatic hydrolysis time is 45-
75 minutes, be enzymatic starch serum；
Crosslinking, to（2）Citric acid-sodium citrate buffer solution, control citrate ion and original are added in step enzymatic starch serum
The mass ratio of starch is expected in 5-10%, enzymatic starch serum solution is obtained, and the pH value of controlled enzymatic hydrolysis starch serum solution is 3.5-
5.5, and constant temperature stir 30-180 minutes, be starch serum material；
It is aging, carry out freezing processing after starch serum material is cooled into freezing point, control starch serum material center temperature for-
Temperature is taken out and is heated at 16 to -20 DEG C under conditions of 95-100 DEG C, constant temperature stirs；
Repeat step（4）Step operation several times, is obtained the starch serum of high resistant starch content；
Freezing, drying walnut cake resistant starch raw material processed, to（5）It is slow in the starch serum of the high resistant starch content of step, stir
The konjaku essence powder for adding starch solids 120-160% is mixed, it is uniform starch serum to stir, chilled, broken, dry,
Walnut cake processed resistant starch raw material.
7. according to claim 6 it is a kind of suppress postprandial plasma glucose level walnut cake preparation method, it is characterized in that（1）Gelatinization, is control
The amylose content of raw starch processed is more than 10%；The heating, stirring gelatinization treatment refers to be heated to more than 78 DEG C timing,
Control stirring gelatinization time 15-20 minutes.
8. according to claim 6 it is a kind of suppress postprandial plasma glucose level walnut cake preparation method, it is characterized in that（2）The starch takes off
Branch enzyme is Pullulanase, isoamylase.
9. according to claim 6 it is a kind of suppress postprandial plasma glucose level walnut cake preparation method, it is characterized in that（6）Walnut cake processed is used anti-
Property starch material be by uniform starch serum it is chilled be that cubical uniform starch serum freezes block, it is -1.5 control cryogenic temperature
DEG C to -4.0 DEG C, in band agitating device, slowly heated up using temperature raising medium, be dehydrated, after being dry, pulverize in drying equipment
120 mesh sieves, as walnut cake resistant starch raw material.
10. according to claim 9 it is a kind of suppress postprandial plasma glucose level walnut cake preparation method, it is characterized in that the temperature raising medium
Slow intensification is that circulating water that temperature in use is 15.0 DEG C -28.0 DEG C carries out partition and slowly heats up as temperature raising medium；It is described de-
Water is will to be first maintained at freeze thawing under solid states through the material after slow intensification to be dehydrated, after carry out centrifugal dehydration.
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| CN108514005A (en) * | 2018-03-02 | 2018-09-11 | 宁夏中玺枣业股份有限公司 | Lingwu Long Jujube walnut cake and processing method |
| CN108552285A (en) * | 2018-03-30 | 2018-09-21 | 普安县舒鑫食品厂 | A kind of walnut cake and preparation method thereof |
| CN110463737A (en) * | 2019-07-09 | 2019-11-19 | 黄培胜 | A kind of preparation method of no sucrose, low sugar kudzuvine root starch walnut cake |
| CN110506773A (en) * | 2019-07-25 | 2019-11-29 | 深圳市麦轩食品有限公司 | A kind of digestible walnut shortcake and preparation method thereof |
| CN110973192A (en) * | 2019-10-24 | 2020-04-10 | 杭州耐雀生物科技有限公司 | Flaxseed coarse grain walnut cakes and preparation method thereof |
| CN113215207A (en) * | 2021-05-06 | 2021-08-06 | 江西中医药大学 | Preparation method and application of radix puerariae resistant starch |
| CN114982800A (en) * | 2022-06-17 | 2022-09-02 | 重庆市农业科学院 | Low-glycemic cake and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108514005A (en) * | 2018-03-02 | 2018-09-11 | 宁夏中玺枣业股份有限公司 | Lingwu Long Jujube walnut cake and processing method |
| CN108552285A (en) * | 2018-03-30 | 2018-09-21 | 普安县舒鑫食品厂 | A kind of walnut cake and preparation method thereof |
| CN110463737A (en) * | 2019-07-09 | 2019-11-19 | 黄培胜 | A kind of preparation method of no sucrose, low sugar kudzuvine root starch walnut cake |
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| CN113215207A (en) * | 2021-05-06 | 2021-08-06 | 江西中医药大学 | Preparation method and application of radix puerariae resistant starch |
| CN114982800A (en) * | 2022-06-17 | 2022-09-02 | 重庆市农业科学院 | Low-glycemic cake and preparation method thereof |
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