CN107593844B - Small tea crisp suitable for hyperglycemia groups and preparation method thereof - Google Patents
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Abstract
The invention discloses a small tea crisp suitable for hyperglycemia groups and a preparation method thereof, belonging to the technical field of food baking, wherein the small tea crisp is developed by taking slowly digestible starch, low-gluten flour, wheat gluten, butter, egg yolk and the like as main raw materials for nutrition compounding and adding tea products; the preparation method comprises the following steps: weighing raw materials, mixing, agglomerating, molding and baking. The method comprises the steps of firstly, preliminarily restoring slowly digestible starch, low gluten flour and vital gluten according to the composition of the low gluten flour, replacing wheat starch with the slowly digestible starch, combining the vital gluten and the low gluten flour as auxiliary materials, ensuring the baking characteristic of the restored flour and improving the nutritional function of the restored flour, and mixing the tea product and the restored flour by utilizing the influence of the tea product on the gelatinization aging performance of the starch. The tea cake prepared by the invention can effectively regulate blood sugar, can be eaten by people with hyperglycemia for a long time, and has the advantages of aromatic product flavor, crisp mouthfeel, simple preparation process, lower production cost and good application and popularization prospects.
Description
Technical Field
The invention relates to a small tea crisp suitable for hyperglycemia groups and a preparation method thereof, and belongs to the technical field of food baking.
Background
With the increase of caloric intake, the reduction of physical labor and the reduction of labor intensity, the number of hyperglycemia population is remarkably increased, and according to the latest data in 2015 of the international diabetes alliance, the number of global diabetic patients is increased to 4.15 hundred million, while the number of national diabetic patients is as high as 1.096 hundred million. The hyperglycemia population is clinically mainly characterized in that insulin is absolutely insufficient or relatively insufficient, so that the hyperglycemia human body is sensitive to carbohydrate substances, and the blood sugar value is easily aggravated when the hyperglycemia population ingests the carbohydrate substances, so that the dietary food source of the hyperglycemia population is strictly limited to a great extent, and the hyperglycemia can cause complications of multiple tissues and organs such as liver, kidney and the like for a long time, so that the hyperglycemia is not prevented and treated.
The existing research has proved that many natural plant active extracts have the efficacy of reducing blood sugar, the tea is known as 'all disease medicine' from ancient times, and the modern medicine has proved that various functional components in the tea have important influence on human metabolism, such as tea polyphenol, tea polysaccharide and other active substances, and the influence modes comprise a plurality of substances which are used as metabolic conduction substance precursors, metabolic pathway substances, metabolite promoters and the like. The tea active extract is used as a blood sugar regulating factor to be compounded into special dietary raw materials and prepared into a mature food product, so that the blood sugar reducing effect can be achieved, and a green and healthy diet concept is embodied.
Chinese patent application No. CN 20121053759 discloses a health tea for reducing blood sugar and a preparation method thereof, which is prepared by cleaning fresh leaves of sweet potato leaves, mulberry leaves and tea leaves, soaking in electrolyzed water, drying after enzyme deactivation, mixing in proportion, coarse crushing and baking. This application has only carried out conventional processing to tealeaves, and the utilization degree is not high, and this kind of utilization mode can't satisfy popular taste and flavor demand.
Chinese patent application No. CN2013101355533 discloses a hypoglycemic tea rice porridge containing rehmannia and a preparation method thereof, the hypoglycemic tea rice porridge is prepared from glutinous rice, large yellow rice, green tea, red sorghum, gordon euryale seed, small red bean, rehmannia, pumpkin leaf, mulberry leaf, coptis chinensis, pineapple, apple, calcium fruit leaf, momordica grosvenori leaf and white granulated sugar in a proper amount, and has the special fragrance of tea leaves, and is delicious and tasty. However, the content of the effective components is low, and the beneficial effect is not judged well.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the small tea crisp suitable for hyperglycemia groups and the preparation method thereof, which have the advantages that the slowly digestible starch and the tea product are reasonably matched, so that the small tea crisp has good mouthfeel, has the function of regulating blood sugar, enriches the product categories of two substances and has the function.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a small tea crisp suitable for hyperglycemia groups comprises the following baking main materials in parts by weight: 20-30 parts of slowly digestible starch, 5-10 parts of weak flour, 5-10 parts of wheat gluten, 5-10 parts of powdered sugar, 15-25 parts of butter, 1-5 parts of egg yolk and 0.5-1.5 parts of tea products. The addition of the wheat gluten can improve the baking characteristics of the mixed flour and help the mixed flour to form a better network structure.
As a preferred technical scheme of the application, the baking auxiliary material also comprises the following baking auxiliary materials in parts by weight: 2-5 parts of seasoning materials, 0.5-2.5 parts of salt and 1-4 parts of skimmed milk powder.
As a preferable technical scheme of the application, the seasoning materials are one or more of peanuts, walnuts, desiccated coconuts or sesames.
As a preferred embodiment of the present application, the tea product is whole tea powder or tea extract.
As a preferred technical scheme of the application, the tea extract is one or more of tea water extract, tea polyphenol or catechin.
A preparation method of a small tea crisp suitable for hyperglycemia groups comprises the following steps:
(1) weighing: accurately weighing each baking main material according to a formula;
(2) mixing: adding the slowly digestible starch, the low gluten powder, the wheat gluten powder and the tea product weighed in the step (1) into a stirrer, adding half water while stirring, slowly stirring for 5-10min, adding butter and egg yolk, quickly stirring for 2-5min, slowly stirring for 3-5min, adding sugar and the rest water, and slowly stirring for 3-5min for later use;
(3) agglomeration: extruding the stirred mixture into a dough;
(4) molding: adding the dough into a forming machine for molding;
(5) baking: and (3) baking the molded blank on a machine, wherein the technical parameters are as follows: the upper fire temperature is 130-180 ℃, the lower fire temperature is 110-150 ℃ and the time is 12-20 min.
Preferably, when the baking main material and the baking auxiliary material are added, firstly, the weighed salt, the skimmed milk powder and the powdered sugar are mixed to obtain a mixture A, the weighed slowly digestible starch, the low-gluten powder, the wheat gluten and the tea product are added into a stirrer, half water is added while stirring, the mixture A is slowly stirred for 5-10min, then butter and egg yolk are added, the mixture A is quickly stirred for 2-5min and slowly stirred for 3-5min, and finally, the mixture A, the seasoning materials and the rest water are added, and the mixture A is slowly stirred for 3-5min for standby application, and other steps are the same.
Slowly Digestible Starch (SDS) refers to those starches that are completely absorbed in the small intestine but at a slower rate. Digestion of SDS-rich foods can reduce stress on the glucose homeostasis control system, and prevent and treat various diet-related chronic diseases.
Dietotherapy is one of important means for healthy prevention and treatment of hyperglycemia, and the development of a special dietary product suitable for hyperglycemia groups is particularly urgent for effectively controlling postprandial blood glucose values. The ideal dietary product is not a substitute of a medicine, is a functional food specially designed and researched according to the pathological characteristics of hyperglycemia groups, is suitable for hyperglycemia groups to eat for a long time, can relieve postprandial hyperglycemia states, and reduces the dependence of patients on medicines.
The application provides a little crisp of tea that hyperglycemia crowd is suitable for compares with prior art, has following beneficial effect:
(1) the tea cookie suitable for hyperglycemia groups selects the slowly digestible starch to control the steep increase and change of the postprandial blood sugar value;
(2) the tea product is used as a raw material and added into the tea crisp cake, so that the digestion speed of starch sugar-containing substances in vivo can be regulated and controlled; in addition, the tea product itself has the effect of regulating and increasing the health of the body. After the tea crisp is eaten for a long time, the hyperglycaemia can be regulated, and the green and healthy diet concept is embodied;
(3) the tea cake obtained by the invention is crispy in taste and aromatic in flavor.
Detailed Description
The present invention will be described in further detail with reference to examples. The examples do not show the specific techniques or conditions, and the techniques or conditions are described in the literature in the field. The raw materials or the equipment are not indicated by manufacturers, and are regarded as conventional products which can be purchased in the market.
According to the small tea crisp suitable for hyperglycemia groups, the main raw material selection is that the weak flour of the common small crisp is replaced by the compound powder of slowly digestible starch, vital gluten and weak flour. The slowly digestible starch can maintain the postprandial blood sugar steady state, improve the glucose tolerance, reduce the postprandial insulin secretion and improve the sensitivity of the body to the insulin, and is an ideal raw material of medicinal and edible food. However, starting from a crisp product, the addition of slowly digestible starch reduces the gluten content of the flour, weakens the formation of a gluten network in the dough, and results in a baked product with poor baking characteristics. The wheat gluten is supplemented according to the proportion of each main component in the flour to form the compound mixed powder, the composition proportion of the main components in the flour is basically maintained, the baking characteristic of the crisp cake is ensured, and the nutritional status of the product can be improved.
When kneading a small crisp dough, tea products are added into mixed powder of slowly digestible starch, low gluten flour and vital gluten in proportion, the tea products comprise tea polyphenol, catechin, tea extract and the like, experiments show that the gelatinization temperature of the starch can be obviously reduced after the tea products are added, and by taking the tea polyphenol as an example, the tea polyphenol is suspected to contain a large amount of polyhydroxy structures, can be combined with side chains of amylopectin and bonded to amorphous areas of starch granules to different degrees, so that the coupling force of the microcrystalline areas and the amorphous areas is changed, the starch granules are easier to hydrate, and the gelatinization can be realized by needing little energy, therefore, the tea polyphenol is added into the mixed powder, and the gelatinization temperature of the starch in the mixed powder can be obviously reduced.
Example 1
A tea cookie suitable for hyperglycemia groups comprises the following raw materials in parts by weight: 20 parts of slowly digestible starch, 5 parts of soft flour, 5 parts of vital gluten, 5 parts of powdered sugar, 25 parts of butter, 1 part of egg yolk, 1 part of whole tea powder,
The preparation method of the small tea crisp suitable for the hyperglycemia population is characterized by comprising the following steps:
(1) weighing: 20 parts of slowly digestible starch, 5 parts of soft flour, 5 parts of vital gluten, 5 parts of powdered sugar, 25 parts of butter, 1 part of egg yolk, 1 part of whole tea powder and 20 parts of water;
(2) mixing: adding the slowly digestible starch, the low gluten flour, the protein powder and the tea polyphenol weighed in the step (1) into a stirrer, adding 10 parts of water while stirring, slowly stirring for 5min, adding butter and yolk, quickly stirring for 5min, slowly stirring for 3min, adding sugar and the rest water, and slowly stirring for 3min for later use;
(3) agglomeration: extruding the stirred mixture into a dough;
(4) molding: adding the dough into a forming machine for molding, wherein the specification is 2 x 2 cm;
(5) baking: and (3) baking the molded blank on a machine, wherein the technical parameters are as follows: the temperature of the upper fire is 180 ℃, the temperature of the lower fire is 130 ℃ and the time is 12 min.
Example 2
A tea cookie suitable for hyperglycemia groups comprises the following raw materials in parts by weight: 30 parts of slowly digestible starch, 10 parts of low-gluten flour, 10 parts of vital gluten, 10 parts of powdered sugar, 20 parts of butter, 5 parts of egg yolk, 0.5 part of tea polyphenol, 5 parts of peanut, 1.5 parts of salt and 1.5 parts of skimmed milk powder.
The preparation method of the small tea crisp suitable for the hyperglycemia population comprises the following steps:
(1) weighing: accurately weighing 30 parts of slowly digestible starch, 10 parts of low-gluten flour, 10 parts of vital gluten, 10 parts of powdered sugar, 20 parts of butter, 5 parts of egg yolk, 0.5 part of tea polyphenol, 5 parts of peanut, 1.5 parts of salt, 1.5 parts of skimmed milk powder and 35 parts of water;
(2) mixing: mixing the salt, the skim milk powder and the powdered sugar weighed in the step (1) to obtain a mixture A, adding the weighed slowly digestible starch, the low gluten powder, the protein powder and the EGCG into a stirrer, adding 17.5 parts of water while stirring, slowly stirring for 10min, adding butter and egg yolk, quickly stirring for 3min, slowly stirring for 5min, finally adding the mixture A, peanuts and the rest water, and slowly stirring for 5min for later use;
(3) agglomeration: extruding the stirred mixture into a dough;
(4) molding: adding the dough into a forming machine for molding, wherein the specification is 2 x 2 cm;
(5) baking: and (3) baking the molded blank on a machine, wherein the technical parameters are as follows: the temperature of the upper fire is 150 ℃, the temperature of the lower fire is 150 ℃ and the time is 15 min.
Example 3
A tea cookie suitable for hyperglycemia groups comprises the following raw materials in parts by weight: 25 parts of slowly digestible starch, 7 parts of low-gluten flour, 8 parts of vital gluten, 7 parts of powdered sugar, 15 parts of butter, 3 parts of egg yolk, 1 part of tea water extract, 3 parts of sesame, 1 part of salt and 1 part of skimmed milk powder.
The preparation method of the small tea crisp suitable for the hyperglycemia population comprises the following steps:
(1) weighing: accurately weighing 25 parts of slowly digestible starch, 7 parts of low-gluten flour, 8 parts of vital gluten, 7 parts of powdered sugar, 15 parts of butter, 3 parts of egg yolk, 1 part of tea water extract, 3 parts of sesame, 1 part of salt, 1 part of skimmed milk powder and 30 parts of water;
(2) mixing: mixing the salt, the skim milk powder and the powdered sugar weighed in the step (1) to obtain a mixture A, adding the weighed slowly digestible starch, the low gluten powder, the protein powder and the tea extract into a stirrer, adding half water while stirring, slowly stirring for 7min, adding butter and egg yolk, quickly stirring for 2min, slowly stirring for 4min, finally adding the mixture A, sesame and the rest water, and slowly stirring for 4min for later use;
(3) agglomeration: extruding the stirred mixture into a dough;
(4) molding: adding the dough into a forming machine for molding, wherein the specification is 2 x 2 cm;
(5) baking: and (3) baking the molded blank on a machine, wherein the technical parameters are as follows: the temperature of the upper fire is 130 ℃, the temperature of the lower fire is 110 ℃ and the time is 20 min.
Control group
In comparison with example 3, the slowly digestible starch 25 parts, the weak flour 7 parts and the vital gluten 8 parts are changed into the strong flour 40 parts, and the tea product is removed, and the rest is unchanged.
The preparation method of the small crisp comprises the following steps:
(1) weighing: accurately weighing 40 parts of high gluten powder, 7 parts of powdered sugar, 15 parts of butter, 3 parts of egg yolk, 3 parts of sesame, 1 part of salt, 1 part of skimmed milk powder and 30 parts of water;
(2) mixing: mixing the salt, the skim milk powder and the powdered sugar weighed in the step (1) to obtain a mixture A, adding the weighed slowly digestible starch, the weighed low gluten powder and the weighed protein powder into a stirrer, adding half water while stirring, slowly stirring for 7min, adding butter and yolk into the mixture, quickly stirring for 2min, slowly stirring for 4min, finally adding the mixture A, seasoning materials and the rest water, and stirring for 4min for later use;
(3) agglomeration: extruding the stirred mixture into a dough;
(4) molding: adding the dough into a forming machine for molding, wherein the specification is 2 x 2 cm;
(5) baking: and (3) baking the molded blank on a machine, wherein the technical parameters are as follows: the temperature of the upper fire is 130 ℃, the temperature of the lower fire is 110 ℃ and the time is 20 min.
Evaluation of Performance
1. Blood glucose detection
Blood glucose measurements were performed on the crunchy cakes prepared in the examples by a selection of 30 experimenters and compared with a control group.
The experimental process comprises the following steps: 30 persons were arbitrarily divided into 6 groups of 5 persons each, wherein 1, 2 groups did not eat any crisps, 3, 4 groups eaten tea crisps prepared in example 3 of the present invention, and 5, 6 groups eaten control groups.
All subjects were fasted from the late meal of the day before the experiment to the early day of the experiment (10-14 h total), venous blood was taken from the finger on an empty stomach, the blood glucose concentration before eating was determined, the snack samples were taken at 50g and the meal was completed within 15min, the time was calculated from the start of the meal, and venous blood was taken from the finger 40min after the meal to determine the blood glucose concentration. The measured blood glucose value after 40min minus the fasting blood glucose value is used as the blood glucose increase index, the average value of each group is taken, and the measured result is shown in table 1. As can be seen from Table 1, the blood sugar increase value of the edible tea product is obviously lower than that of the control group product, so that the tea crisp cake has the function of obviously regulating blood sugar.
TABLE 1 dietary tea set of bars and bar blood glucose changes
| Grouping | 1 | 2 | 3 | 4 | 5 | 6 |
| Blood glucose rise | 0 | 0 | 0.3±0.002 | 0.35±0.004 | 1.35±0.018 | 1.41±0.024 |
2. The tea cookies of the invention are subjected to sensory evaluation, 30 persons are randomly selected as evaluation personnel, the cookies are evaluated in 5 aspects of color, shape, tissue structure, smell and taste identification and acceptance degree, the full score is 10, and the evaluation results are shown in table 2.
TABLE 2 sensory evaluation results
As can be seen from the above table, the overall acceptability, shape, flavor and texture of the tea crisps were rated slightly higher than the control group, but the color was rated slightly lower than the control group. The tea product has unique tea fragrance, enriches the smell and taste of the small crisp, and the influence of the tea product on starch gelatinization and aging effects makes the small tea crisp finer in tissue structure and higher in overall acceptance. The surface of the small crisp added with the tea product is dark, the control group is golden yellow, and the color of the small crisp is more oily than that of the small tea crisp, so that the evaluation control group is slightly higher than that of the embodiment.
The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept and the scope of the appended claims is intended to be protected.
Claims (6)
1. The small tea crisp suitable for hyperglycemia groups is characterized by comprising the following baking main materials in parts by weight: 20-30 parts of slowly digestible starch, 5-10 parts of weak flour, 5-10 parts of wheat gluten, 5-10 parts of powdered sugar, 15-25 parts of butter, 1-5 parts of egg yolk and 0.5-1.5 parts of tea products.
2. The small tea cookies suitable for hyperglycemia groups as claimed in claim 1, further comprising baking adjuvants in parts by weight as follows: 2-5 parts of seasoning materials, 0.5-2.5 parts of salt and 1-4 parts of skimmed milk powder.
3. The group of hyperglycemic tea crisps of claim 2, wherein the flavoring material is one or more of peanut, walnut, desiccated coconut, or sesame.
4. The population hyperglycemic tea cookie of claim 1 wherein the tea product is whole tea powder or tea extract.
5. The population hyperglycemic tea cookie of claim 4 wherein the tea extract is one or more of an aqueous tea extract, tea polyphenols or catechins.
6. The method of making a population hyperglycemic compatible tea cookie of claim 1 comprising the steps of:
(1) weighing: accurately weighing each baking main material according to a formula;
(2) mixing: adding the slowly digestible starch, the low gluten powder, the wheat gluten powder and the tea product weighed in the step (1) into a stirrer, adding half water while stirring, slowly stirring for 5-10min, adding butter and egg yolk, quickly stirring for 2-5min, slowly stirring for 3-5min, adding sugar and the rest water, and slowly stirring for 3-5min for later use;
(3) agglomeration: extruding the stirred mixture into a dough;
(4) molding: adding the dough into a forming machine for molding;
(5) baking: and (3) baking the molded blank on a machine, wherein the technical parameters are as follows: the upper fire temperature is 130-180 ℃, the lower fire temperature is 110-150 ℃ and the time is 12-20 min.
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| CN114680277B (en) * | 2020-12-26 | 2024-01-26 | 白象食品股份有限公司 | Instant tea noodles and preparation method thereof |
| CN114946910A (en) * | 2022-03-31 | 2022-08-30 | 广西朗盛食品科技有限公司 | Low-sugar red bean and yolk crisp cake and preparation method thereof |
| CN116138289A (en) * | 2023-03-24 | 2023-05-23 | 上海来伊份股份有限公司 | Low-GI bread and preparation method thereof |
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