CN107318926A - One kind control sugar cookie - Google Patents
One kind control sugar cookie Download PDFInfo
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- CN107318926A CN107318926A CN201710670068.4A CN201710670068A CN107318926A CN 107318926 A CN107318926 A CN 107318926A CN 201710670068 A CN201710670068 A CN 201710670068A CN 107318926 A CN107318926 A CN 107318926A
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- Prior art keywords
- starch
- sugar
- blocking agent
- trehalose
- sugar cookie
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of control sugar cookie, the flour comprising relative to the 60wt% of biscuit gross weight 30,8 12wt% fat, 6 9wt% sugar, 5 10wt% control sugared agents.Starch is absorbed blocking agent, L arabinoses, Tagatose and compounded by the present invention, and starch, which absorbs blocking agent, can block the absorption of starch, slows down blood glucose rising, once hyperalimentation, the starch for suppressing unnecessary absorbs.L arabinoses, Tagatose heat it is low, can block the absorption of sucrose, glucose, reduce postprandial blood sugar so that blood glucose is steady, delay or reduce diabetic complication to develop.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of control sugar cookie.
Background technology
Biscuit is one of leisure food that common people like, is also one of essential food of diabetes patient's full abdomen of generation meal, but
The biscuit of high glucose and high fat high heat is not appropriate for diabetes patient.
With development in science and technology, the application of biotechnology, the newly approved L-arabinose of the Ministry of Public Health, Tagatose, because its is original
Blocking sucrose, glucose absorption effect, be just more and more added in diabetes patient, people to lose weight food.Starch absorbs
The use of blocking agent, the biscuit for making diabetes patient both can reduce postprandial blood sugar again for the full abdomen of meal.
It is U.S. law that agate chemical laboratory that starch, which absorbs blocking agent (StarchBlocker),
（pHarmachemLaboratories）Zu is obtained from the navy bean of North America using special biochemical technology and supercritical technology
100% natural component, the starch absorbs the alpha-amylase that blocking agent can be in human body（α-amylase）By the Starch Conversion of intake
Before glucose, suppress its activity, so as to effectively block human body to absorb from the heat produced by starch food.With it is general
Navy bean extract is compared, as domestic navy bean extract and extraction process navy bean extract, its is both effectiveness more
By force.
It is the natural component extracted from the navy bean of North America that starch, which absorbs blocking agent, without any harmful medicine
Composition（Such as some nerve center inhibitor）, can prevent and improve the obesity caused by absorbing fattiness, safety, can
Lean on, it is without any side effects to human body, it is a kind of instrument of effective control carbohydrate heat.
Starch absorbs blocking agent and had the characteristics that:
1. effectively blocking decomposition of the amylase (α-amylase) to starch, reduce fat and hoard
2. first starch by clinical verification absorbs blocking agent in the world
3. human organ is not acted on, it is without any side effects
4. permitted by U.S.'s GRAS security credentials, and U.S. FDA Health Claims
5. by 29 independent clinical reports, fully confirm its security and both effectiveness.
After human intake's starch or sugar, internal insulin starts secretion, allows cell to absorb and is converted into energy, when sugar mistake
When cell can not be absorbed, additional part will change into fat more.Starch absorbs blocking agent then can blood in adjusting body
Glyceric acid three ester in sugar value, reduction blood.
Starch absorbs blocking agent can be with the alpha-amylase in enteron aisle（α-amylase）With reference to making alpha-amylase not cut off
Starch, most starch can excrete with complete molecular conformation by digestive system, any heat not discharged.It can rise
To slimming, decomposition combustion fat suppresses fat absorption；Prevent adult diseases, such as hypoglycemic, reducing blood lipid, hypotensive；It is immune to assign
It is living, reinforced immunological, the effects such as suppressing cancer.A starch absorption blocking agent is eaten before the meal and effectively blocks starch heat, is delayed after the meal
Blood sugar level rises, and reduces the GI values of food, effectively reduces the adipose tissues such as waistline.
Clinical trial testing result shows that it can substantially reduce body weight, body fat rate, Fat distribution, BMI and waistline.Form sediment
Powder, which absorbs blocking agent, can effectively reduce content of triglyceride in body fat, blood, and can significantly reduce waistline（↓3.44%）、
Hip circumference（↓1.39%）, thigh circumference（↓1.44%）, and there is no any influence on musculature.Blocking agent is absorbed with non-food starch
The blood sugar level of subject is compared, and food starch is absorbed after 1.5 grams of blocking agent before the meal, and the ratio that the blood glucose of subject rises is reduced
66%, this shows there is preferable clinical meaning to the glycemic control aspect tried.
It is that first starch by clinical verification absorbs blocking agent in the world that starch, which absorbs blocking agent, is not directly placed on
Human organ, it is without any side effects.U.S. FDA is passed through（Food and medicine Surveillance Authority）With U.S. GRAS（It is generally acknowledged that peace
Entirely）Certification, be that can uniquely express " digestion and absorption that starch in meals can be reduced " in packaging, " coordinate rational
Diet and motion, can help control body weight " etc. function food.And by 29 independent clinical reports, fully confirm it
Security and both effectiveness.This achievement has harvested numerous professional Grand Prixs in the whole world, all over the world by authority and professional person
Consistent accreditation and favorable comment, meanwhile, this achievement was used for the special specified fat-reducing material of the military of Thailand in 2006.
It is the product extracted by special biotechnology from the navy bean of North America, its main work(that starch, which absorbs blocking agent,
Effect derives from its unique extractive technique, and needs to ensure the resistance alpha-amylase of its extract with the extremely strict method of inspection
（α-amylase）Activity.And those prices very low so-called " navy bean powder " or domestic navy bean extract be exactly will
Product of the big white kidney bean that we can buy in supermarket after pulverizing processing, the work(without any activity and blocking starch
Can.And the navy bean without being cooked has certain toxicity, its mechanism of poisoning and performance and the edible French beans phase without being cooked
Together, it is breakneck！
Starch absorbs blocking agent and popularized very much in the country such as America and Europe early in earlier 2000s.Due to occidentals staple food with
Based on flour, wherein the starch containing high content, so in daily life, starch absorbs blocking agent usually can be with auxiliary
The form helped is added into various food, so as to reduce absorptivity of people's body to starch.
2012, Ao Luoli healthyfood food blocking agent series was proposed starch and absorbs blocking agent, oil blocking agent
With three products of sugar blocking agent.The method and concept of this worldwide health control body weight are formally brought in China.
Ao Luoli healthyfood series using the slim theory of fat-reducing of " health slimming, enjoy thin unlimited " and " graceful stature is eaten " as
All people seeking beauties bring most healthy fat-reducing mode, because all products are all plant extraction, so all products are all
It is in the pink of condition and have no side effect.Also because Ao Luoli is for the attention of brand and product quality, Ao Luoli healthyfood series
Not yet list at home and just cause greatly concern and favorable comment.
With the development of science and technology, rare sugar is increasing to be applied to make functional food processing, such as dieletic foodstuff, subtract
Fertile food etc..L-arabinose therein, Tagatose are approved as new resource food via defending planning commission（New raw-food material）, its
The function of distinctive blocking sucrose and glucose absorption, more and more applied to dieletic foodstuff, weight reduction product.L- is Arabic
The most representational physiological action of sugar is selectively to influence the invertase in small intestine, so as to suppress the absorption of sucrose.According to report
Road, the L-arabinose of addition 2%, can suppress the absorption of 40% sucrose in sucrose, while also making blood glucose value lack rise about
50%.Tagatose have lower calorific value, zero glycemic index, blood glucose passivation, without carious tooth, prebiotic function and antioxygen
Change the excellent nutritive peculiarities such as activity.
But, overgenerous Maillard reaction easily occurs for L-arabinose, and caramelization and mistake easily occur for Tagatose
In strong Maillard reaction.
Trehalose is the nonreducing sugar being made up of two glucose molecules with 1,1- glycosidic bonds, there is 3 kinds of isomers i.e. sea
Algae sugar（α, α）, isotrehalose（β, β）And neotrehalose（α, β）, and there is non-specific protection to make various bioactivators
With.Scientists find that desert plant leaf roll cypress is almost withered in arid, meet after water but can miraculously bring back to life；High mountain
Plant brings back to life grass and can be resistant to ice and snow severe cold；Some insects are not freezed under the conditions of high and cold, high gently dried dehydration etc., not done
Extremely, it is exactly the life miracle of their internal trehaloses creation.Therefore trehalose have the good reputation of " sugar of life " in scientific circles.
Internal authority《It is natural》Magazine had once delivered the special text evaluated trehalose in July, 2000, the article pointed out：" to being permitted
For many life entities, the being and not being of trehalose, it is meant that life or death ".
Trehalose belongs to isomer with sucrose, but because it does not have reproducibility, therefore all have very to heat and acid
Good stability.It is difficult occur Maillard reaction with amino acid and protein in heating process.It is 3.5~10.0 models in pH value
In the solution enclosed, 1000 DEG C, 24h are kept, resolution ratio is only 1%.Trehalose can hardly be decomposed by general enzyme, can only be by
Specific trehalase is decomposed.
Trehalose is carbohydrate most stable in natural sugar, acidproof, heat-resisting, is applicable various food processing process.Sodium alginate
Water is slightly soluble in, insoluble in most of organic solvent.It is dissolved in alkaline solution, solution is had viscosity.Sodium alginate has moisture absorption
Property, during balance contained humidity number depend on relative humidity.Dry sodium alginate is in the container of good seal in 25 DEG C
And temperature below storage quite stable.Sodium alginate soln is stable in pH5~9.The degree of polymerization（DP）With molecular weight and alginic acid
Sodium solution it is sticky directly related, the reduction of viscosity can be used to estimate the degree that sodium alginate goes to polymerize during storage.High polymerization degree
Sodium alginate of the sodium alginate stability not as good as low polymerization degree.
Sodium alginate has just taken in American Pharmacopeia early in 1938.Alginic acid is in 1963 annual income British Pharmacopoeias.Alginic acid is not
Water is dissolved in, but is put into water and can expand.Therefore, traditionally, sodium alginate is used as the adhesive of tablet, and alginic acid is used as quick-release
The disintegrant of piece.However, influence of the sodium alginate to tabletting properties depends on the amount being put into prescription, and in some situations
Under, sodium alginate can promote the disintegration of tablet.Sodium alginate can be added during granulation, rather than after granulation with powder
The form at end is added, and such manufacturing process is simpler.Compared with using starch, made mechanical strength in blocks is bigger.
Whey protein powder is the precious protein come out from milk separation and Extraction using advanced technologies, with its purity it is high,
Absorptivity is high, amino acid constitutes most reasonable etc. many advantages and pushed away as " king of albumen ".
Lactalbumin not only easily digests, but also with high biological value, efficient rate, high protein effect ratio and usury
It is the fine work in protein with rate.In all essential amino acids containing needed by human body, its amino acid compositional model and skeletal muscle
Amino acid compositional model it is almost completely the same, extremely easily absorbed by human body.
Calcium lactate, molecular formula：（CH3CHOHCOO）2Ca5H2O molecular weight：308.3.For white particle or powder, it is as good as
Taste, mouth gustation is bitter.It is micro- to have efflorescence properties, be soluble in hot water, be soluble in hot water into transparent or slightly turbid solution, cold water solubility compared with
It is low, insoluble in ethanol, chloroform and ether.The pH value of the aqueous solution is 6.0~7.0.With solubility is high, dissolution velocity is fast, biological
Utilization rate is high, in good taste, is widely used in the fields such as dairy products, beverage, health care of food product.
Starch absorb blocking agent can be in human body alpha-amylase by the Starch Conversion of intake be glucose before, suppress it
Activity, so as to effectively block human body to absorb from the heat produced by starch food.But starch absorbs blocking agent to grape
Less, biscuit contains substantial amounts of starch and sugar to the absorption of sugared, sucrose, therefore single starch absorbs blocking agent or rare sugar
The problem of can not solving to control sugar.
The content of the invention
The invention aims to the defect for making up prior art, there is provided one kind control sugar cookie, it is intended that control reduces people
Body to sucrose, glucose, starch absorption, starch absorbs and blocked while happy, tasty biscuit is enjoyed by people
Agent, L-arabinose, Tagatose are transported to the position that enteron aisle is specified, rapid disintegration release, block to sucrose, starch, glucose
Absorption, so as to suppress the rising of postprandial blood sugar.Simultaneously by early stage processing, starch had both been protected to absorb blocking agent activity, again
Avoid the easy caramelization of L-arabinose, Tagatose and overgenerous Maillard reaction.
The present invention is achieved by the following technical solutions：
One kind control sugar cookie, the flour comprising relative to biscuit gross weight 30-60wt%, 8-12wt% fat, 6-9wt%
Sugar, 5-10wt% control sugared agents；
It is described control sugared agent preparation method be：
First, heart material processed
（1）Detect raw material：Detect that starch absorbs blocking agent activity and quality；
（2）Prepare starch and absorb blocking agent powder, cross 300-400 mesh sieves；
（3）1-2wt% sodium alginate aqueous solutions are prepared, starch absorption blocking agent, L-arabinose, Tagatose, trehalose is added and stirs
Mix uniform, slurry is made；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-2wt%, starch absorbs blocking agent 1-
10wt%, L-arabinose 7-8wt%, Tagatose 1-5wt%, trehalose 20-25wt%, surplus is water；
（4）By gained slurry drying, gel powder is made；
2nd, cladding processed
（5）Sodium alginate is dissolved with 35-37 DEG C of warm water, 3-3.5wt% glue is made, trehalose, whey are poured into while stirring
Albumen powder stirs, and adds the calcium lactate aqueous solution, stirs, and viscous paste is made；The quality of each raw material in viscous paste
Percentage composition is：Sodium alginate 3-3.5wt%, trehalose 30-40wt%, PURE WHEY 10-15wt%, calcium lactate 0.5-1wt%,
Surplus is water；
3rd, synthesize
（6）Viscous paste is sprayed on the gel powder, pellet is made, produces.
The temperature of water used is 30 DEG C~35 DEG C, and pH value is 6.0~7.0.
The particle diameter of the gel powder is 60-70 microns.
The particle diameter of the pellet is 120-150 microns.
The trehalose is aqueous 20-30wt% powder.
Step（4）Drying mode for spray drying, step（6）The spraying is spraying drying.
The concentration of the calcium lactate aqueous solution is 0.5-1wt%.
The sugar is sucrose, glucose or the two mixture.
Biscuit raw materials are mixed into dough, added relative to dough gross weight 8- by the preparation method of described control sugar cookie
10wt% water, adds constant temperature mixer and stirs to form dough, dough is stood, ferment, and pressure roller makes shaping, in biscuit table
The face spraying mixed slurry that last layer concentration is 15-25wt% trehaloses, 15-25wt% PURE WHEYs, surplus is water, stands 10
Minute, toasted at 160~250 DEG C, produce control sugar cookie.
It is an advantage of the invention that：Starch is absorbed blocking agent, L-arabinose, Tagatose and compounded by the present invention, starch
The absorption of starch can be blocked by absorbing blocking agent, slow down blood glucose rising, once hyperalimentation, the starch for suppressing unnecessary absorbs.L-
Arabinose, Tagatose heat it is low, can block the absorption of sucrose, glucose, reduce postprandial blood sugar so that blood glucose is steady,
Delay or reduce diabetic complication to develop.
Biscuit of the present invention is sprayed before hot-working with trehalose, PURE WHEY slurry, further prevents rare sugar strong
Maillard reaction so that cake bright, pure in mouth feel.
Trehalose and starch are absorbed blocking agent, L-arabinose, Tagatose with sodium alginate and carry out bonding system by the present invention
Into particle, the trehalose for making to be easy to free absorbs blocking agent, L-arabinose, Tagatose with starch and is fixed together, and allows marine alga
The diaphragm of sugar can protect starch to absorb blocking agent, L-arabinose, Tagatose from high temperature injury.In outer layer alginic acid
Sodium is readily able to free trehalose and PURE WHEY condenses together, and can bear more than 200 DEG C of high temperature, improve its
The stability of hot-working early, middle, late stage, it is to avoid L-arabinose, Tagatose overgenerous Maillard reaction.And use lactic acid
Calcium improves the intensity of sodium alginate outer layer, ultimately forms the high integument of intensity, can be subjected to hot-working food early, middle, late stage
Different temperatures, is protected glycoprotein structure, moreover it is possible to starch absorption blocking agent is transported into specified intestines and stomach, in human body acid
The lower rapid disintegration of effect, discharges starch and absorbs blocking agent, L-arabinose, Tagatose, block human body to starch, sucrose, Portugal
The absorption of grape sugar, so that the rising of postprandial blood sugar is inhibited, while finding that dinner eats the control sugar cookie of the present invention, to second day
The reduction of breakfast fasting blood-glucose is also helpful.
Trehalose, PURE WHEY, sodium alginate, calcium lactate used of the invention, are conventional supplementary material, and pass through food
Industry widely practice and clinical verification；Preparation method used is conventional method and normal temperature environment, appearance simple to operate
Easily grasp and obtain controllable quality.
Embodiment
The present invention is described further with reference to specific embodiment, but protection scope of the present invention is not limited in
This.
Embodiment
First, heart material processed
（1）Detect raw material：Detect that starch absorbs blocking agent activity and quality；
（2）Prepare starch and absorb blocking agent powder, cross 400 mesh sieves；
（3）1wt% sodium alginate aqueous solutions are prepared, starch is added and absorbs blocking agent, L-arabinose, Tagatose, trehalose stirring
Uniformly, slurry is made；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1wt%, starch absorbs blocking agent 7wt%, L-
Arabinose 7wt%, Tagatose 4wt%, trehalose 22wt%, surplus is water, and 5Kg slurries are made；
（4）Gained slurry is spray-dried, the gel powder that particle diameter is 60-70 microns is made；
2nd, cladding processed
（5）Sodium alginate is dissolved with 35 DEG C of warm water, 3wt% glue is made, trehalose, PURE WHEY are poured into while stirring
Stir, add the 1wt% calcium lactate aqueous solution, stir, viscous paste is made；The quality hundred of each raw material in viscous paste
Point content is：Sodium alginate 3wt%, trehalose 35wt%, PURE WHEY 12wt%, calcium lactate 0.7wt%, surplus is water, is made
10Kg viscous pastes；
3rd, synthesize
（6）Viscous paste spraying is dried on the gel powder, it is 120-150 microns of pellets that particle diameter, which is made, obtain control sugar
Agent；
The temperature of water used is 35 DEG C, and pH value is 7.0.
The trehalose is aqueous 20wt% powder.
By 500g flour, 100g fat, 80g sucrose, 70g control sugared agent mixing add total weight of the mixture
5wt% egg, yeast 2wt%, shortening 3wt%, salt 4wt%, butter 4wt%, sodium acid carbonate 2wt%, is added relative to material
Group gross weight 9wt% water, adds constant temperature mixer and stirs to form dough, dough is stood, ferment, and pressure roller makes shaping,
Biscuit surface spraying last layer concentration is 20wt% trehaloses, 25wt% PURE WHEYs, the mixed slurry that surplus is water, stands 10
Minute, toasted at 160~250 DEG C, obtain the control sugar cookie of golden yellow color, crispy in taste.
Experimental data：
Case：Certain female, 42 years old, 7 years medical histories, basal plasma glucose（On an empty stomach/after the meal）11.6/17.8mmoI/L, continuously eat the present embodiment
Obtained control sugar cookie one week, morning and evening each 100g, change of blood sugar is as follows：
First day：11.8/12.5mmoI/L；
Second day：10.4/9.8mmoI/L；
3rd day：8.6/9.5mmoI/L；
4th day：8.3/8.8mmoI/L；
5th day：6.9/7.6mmoI/L；
6th day：6.5/7.5mmoI/L；
7th day：5.9/7.2mmoI/L；
Embodiment 2
First, heart material processed
（1）Detect raw material：Detect that starch absorbs blocking agent activity and quality；
（2）Prepare starch and absorb blocking agent powder, cross 400 mesh sieves；
（3）1wt% sodium alginate aqueous solutions are prepared, starch is added and absorbs blocking agent, L-arabinose, Tagatose, trehalose stirring
Uniformly, slurry is made；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1wt%, starch absorbs blocking agent 8wt%, L-
Arabinose 8wt%, Tagatose 5wt%, trehalose 22wt%, surplus is water, and 5Kg slurries are made；
（4）Gained slurry is spray-dried, the gel powder that particle diameter is 60-70 microns is made；
2nd, cladding processed
（5）Sodium alginate is dissolved with 35 DEG C of warm water, 3wt% glue is made, trehalose, PURE WHEY are poured into while stirring
Stir, add the 1wt% calcium lactate aqueous solution, stir, viscous paste is made；The quality hundred of each raw material in viscous paste
Point content is：Sodium alginate 3wt%, trehalose 35wt%, PURE WHEY 12wt%, calcium lactate 0.7wt%, surplus is water, is made
10Kg viscous pastes；
3rd, synthesize
（6）Viscous paste spraying is dried on the gel powder, it is 120-150 microns of pellets that particle diameter, which is made, obtain control sugar
Agent；
The temperature of water used is 35 DEG C, and pH value is 7.0.
The trehalose is aqueous 20wt% powder.
By 500g flour, 100g fat, 80g sucrose, 70g control sugared agent mixing add total weight of the mixture
5wt% egg, yeast 2wt%, shortening 3wt%, salt 4wt%, butter 4wt%, sodium acid carbonate 2wt%, is added relative to material
Group gross weight 9wt% water, adds constant temperature mixer and stirs to form dough, dough is stood, ferment, make and be molded, pressure roller,
Dough surface spraying last layer concentration is 20wt% trehaloses, 25wt% PURE WHEYs, the mixed slurry that surplus is water, stands 10
Minute, toasted at 160~250 DEG C, obtain the control sugar cookie of golden yellow color, crispy in taste.
Experimental data：
Case：Certain man, 58 years old, 3 years medical histories, basal plasma glucose（On an empty stomach/after the meal）9.5/13.8mmoI/L, continuously eat embodiment 2 and obtain
The biscuit arrived one week, morning and evening each 100g, change of blood sugar is as follows：
First day：9.9/11.5mmoI/L；
Second day：9.1/10.4mmoI/L；
3rd day：8.2/9.5mmoI/L；
4th day：7.6/8.5mmoI/L；
5th day：6.8/7.9mmoI/L；
6th day：6.9/7.7mmoI/L；
7th day：6.7/7.5mmoI/L；
Pass through Experimental Comparison, it was confirmed that a kind of control sugar cookie of the present invention truly has blocking sucrose, starch, glucose absorption effect, complete
The rising of postprandial blood sugar all can enough be suppressed, illustrate both avoid overgenerous U.S. rad anti-by processing obtained component in advance
Should, the position that intestines and stomach are specified can be transported to again, under human body sour environment, rapid disintegration, discharge L-arabinose or
Tagatose and starch absorb blocking agent prevent human body to sucrose, starch, glucose absorption, so as to inhibit postprandial blood sugar
Rise, be also helpful to breakfast fasting blood-glucose reduction in second day while finding a kind of control sugar cookie of the edible present invention of dinner
's.It is found through experiments that processing obtained component addition is advisable for 5%~10% in advance；It is found by experiment that, because this component is strong
Big suppresses the function that postprandial blood sugar rises, the sucrose or glucose that 20% or so can be reserved be used for diabetes patient's liver protecting,
Healthy liver.
Claims (9)
1. one kind control sugar cookie, it is characterised in that the flour comprising relative to biscuit gross weight 30-60wt%, 8-12wt% fat
Fat, 6-9wt% sugar, 5-10wt% control sugared agents；
It is described control sugared agent preparation method be：
First, heart material processed
（1）Detect raw material：Detect that starch absorbs blocking agent activity and quality；
（2）Prepare starch and absorb blocking agent powder, cross 300-400 mesh sieves；
（3）1-2wt% sodium alginate aqueous solutions are prepared, starch absorption blocking agent, L-arabinose, Tagatose, trehalose is added and stirs
Mix uniform, slurry is made；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-2wt%, starch absorbs blocking agent 1-
10wt%, L-arabinose 7-8wt%, Tagatose 1-5wt%, trehalose 20-25wt%, surplus is water；
（4）By gained slurry drying, gel powder is made；
2nd, cladding processed
（5）Sodium alginate is dissolved with 35-37 DEG C of warm water, 3-3.5wt% glue is made, trehalose, whey are poured into while stirring
Albumen powder stirs, and adds the calcium lactate aqueous solution, stirs, and viscous paste is made；The quality of each raw material in viscous paste
Percentage composition is：Sodium alginate 3-3.5wt%, trehalose 30-40wt%, PURE WHEY 10-15wt%, calcium lactate 0.5-1wt%,
Surplus is water；
3rd, synthesize
（6）Viscous paste is sprayed on the gel powder, pellet is made, produces.
2. as claimed in claim 1 control sugar cookie, it is characterised in that the temperature of water used be 30 DEG C~35 DEG C, pH value be 6.0~
7.0。
3. sugar cookie is controlled as claimed in claim 1, it is characterised in that the particle diameter of the gel powder is 60-70 microns.
4. sugar cookie is controlled as claimed in claim 1, it is characterised in that the particle diameter of the pellet is 120-150 microns.
5. sugar cookie is controlled as claimed in claim 1, it is characterised in that the trehalose is aqueous 20-30wt% powder.
6. sugar cookie is controlled as claimed in claim 1, it is characterised in that step（4）Drying mode for spray drying, step
（6）The spraying is spraying drying.
7. sugar cookie is controlled as claimed in claim 1, it is characterised in that the concentration of the calcium lactate aqueous solution is 0.5-1wt%.
8. sugar cookie is controlled as claimed in claim 1, it is characterised in that the sugar is sucrose, glucose or the two mixture.
9. the preparation method of sugar cookie is controlled as claimed in claim 1, it is characterised in that biscuit raw materials are mixed into dough, plus
Enter the water relative to dough gross weight 8-10wt%, add constant temperature mixer and stir to form dough, dough is stood, ferment, system
It is molded, pressure roller, is 15-25wt% trehaloses, 15-25wt% PURE WHEYs, surplus in biscuit surface spraying last layer concentration
For the mixed slurry of water, 10 minutes are stood, is toasted at 160~250 DEG C, produces control sugar cookie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710670068.4A CN107318926A (en) | 2017-08-08 | 2017-08-08 | One kind control sugar cookie |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710670068.4A CN107318926A (en) | 2017-08-08 | 2017-08-08 | One kind control sugar cookie |
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| Publication Number | Publication Date |
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| CN107318926A true CN107318926A (en) | 2017-11-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710670068.4A Pending CN107318926A (en) | 2017-08-08 | 2017-08-08 | One kind control sugar cookie |
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| CN111789146A (en) * | 2020-07-14 | 2020-10-20 | 黄山市超港食品有限公司 | Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life |
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| CN111789146A (en) * | 2020-07-14 | 2020-10-20 | 黄山市超港食品有限公司 | Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life |
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