CN108576148A - A kind of anti-diabetic mung bean cake and preparation method thereof - Google Patents

A kind of anti-diabetic mung bean cake and preparation method thereof Download PDF

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Publication number
CN108576148A
CN108576148A CN201810390040.XA CN201810390040A CN108576148A CN 108576148 A CN108576148 A CN 108576148A CN 201810390040 A CN201810390040 A CN 201810390040A CN 108576148 A CN108576148 A CN 108576148A
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parts
mung bean
diabetic
bean cake
flour
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苏健裕
孟晓风
陈翠峰
谢振立
陈继宗
沈晓雯
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South China University of Technology SCUT
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South China University of Technology SCUT
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/045Products made from materials other than rye or wheat flour from leguminous plants
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/366Tubers, roots

Abstract

The invention belongs to food processing field, a kind of anti-diabetic mung bean cake and preparation method thereof is disclosed.The anti-diabetic mung bean cake includes the component of following parts by weight:80 90 parts of mung bean, 15 25 parts of Self- raising flour, 7 12 parts of Strong flour, 8 14 parts of highland barley, 7 13 parts of apple, 5 12 parts of Chinese yam, 5 10 parts of mushroom of dehydration, 48 parts of pumpkin, 37 parts of matrimony vine, 13 18 parts of rapeseed oil, 8 15 parts of corn oil, 38 parts of Semen sesami nigrum, 14 parts of maltitol, 15 parts of xylitol, 0.7 1.1 parts of stevioside, 0.003 0.006 parts of borneol.The present invention is on the basis of major ingredient mung bean, the multiple auxiliary materials such as highland barley, Chinese yam, apple, matrimony vine, mushroom and pumpkin are added, are effectively bonded together by above-mentioned raw materials, are mutually cooperateed with, the effect of ingredient beneficial to human body and effect greatly improve, enhance anti-diabetic.

Description

A kind of anti-diabetic mung bean cake and preparation method thereof
Technical field
The invention belongs to food processing field, more particularly to a kind of anti-diabetic mung bean cake and preparation method thereof.
Background technology
Mung bean has 2000 or more cultivation histories in China, and resourceful, and national most area has production.It is green Beans have very high nutritive value, not only contain starch, protein, dietary fiber, vitamin E, also contain several mineral materials member Element, such as calcium, potassium, magnesium, iron, zinc, selenium.Mung bean is other than containing above-mentioned nutrient needed by human, also containing there are many biologies Active material, including oligosaccharide, cumarin, alkaloid, stigmasterol, saponin(e and flavone compound etc..Therefore, mung bean have compared with High health value is known as " object is wanted in food ", " Cereals of benefiting mankind ", " clearing away summerheat good medicine ".Chinese medicine thinks that mung bean is sweet in flavor, property Cool, the thoughts of returning home, stomach have clearing heat and detoxicating, inducing diuresis for removing edema, clearing gallbladder nourishing the stomach, relax bowel, improving eyesight, hypoglycemic, blood pressure lowering, drop blood Fat, antitumor, protection liver and angiocarpy, strengthen immunity and other effects.
Mung bean cake generally uses mung bean to be made of raw material, from ancient times to the present all very by consumer as a kind of leisure dessert Like.Not only taste is sweet and dilitious for mung bean cake, and full of nutrition, also have clearing heat and detoxicating, relieving summer-heat relieving restlessness, inducing diuresis for removing edema, Clearing gallbladder nourishing the stomach and the effect to relax bowel.Mung bean cake can not only meet the diet demand of people, can also make all kinds of sweet teas Point is favored by more and more consumers.But common mung bean cake belongs to deep-processed food, is made through overbaking frying, not only Sugar content is high, and in order to increase mouthfeel, and the additions such as grease are also more.And such mung bean cake is edible excessively to be caused to digest It is bad, lead to obesity, to influence health.Meanwhile with the enhancing of people's health consciousness, the maturation of Diet concept disappears Expense person can increasingly be worthy of careful study to diet, selection of the people to mung bean cake, while solving their primary demands, be more desirable to green Soya-bean cake can have certain health-care effect.
Invention content
In order to overcome the shortcomings and deficiencies of the prior art described above, the primary purpose of the present invention is that providing a kind of anti-diabetic Mung bean cake, the anti-diabetic mung bean cake, not only full of nutrition, sweet and dilitious and deliciousness is unique, while having and preventing diabetes, changing Kind glycometabolism, adjusting blood glucose and other effects.
Another object of the present invention is to provide the preparation method of above-mentioned anti-diabetic mung bean cake.
The purpose of the present invention is realized by following proposal:
A kind of anti-diabetic mung bean cake, mainly includes the component of following parts by weight:80-90 parts of mung bean, Self- raising flour 15-25 parts, 7-12 parts of Strong flour, 8-14 parts of highland barley, 7-13 parts of apple, 5-12 parts of Chinese yam, dehydration 5-10 parts of mushroom, pumpkin 4- 8 parts, 3-7 parts of matrimony vine, 13-18 parts of rapeseed oil, 8-15 parts of corn oil, 3-8 parts of Semen sesami nigrum, 1-4 parts of maltitol, xylitol 1-5 Part, 0.7-1.1 parts of stevioside, 0.003-0.006 parts of borneol.
Preferably, above-mentioned anti-diabetic mung bean cake, mainly includes the component of following parts by weight:83-88 parts of mung bean, 17-22 parts of Self- raising flour, 8-11 parts of Strong flour, 10-13 parts of highland barley, 8-11 parts of apple, 6-10 parts of Chinese yam, dehydration mushroom 6-9 Part, 5-7 parts of pumpkin, 4-6 parts of matrimony vine, 14-17 parts of rapeseed oil, 9-13 parts of corn oil, 4-7 parts of Semen sesami nigrum, 2-3 parts of maltitol, 2-4 parts of xylitol, 0.8-1 parts of stevioside, 0.004-0.005 parts of borneol.
It is furthermore preferred that above-mentioned anti-diabetic mung bean cake, mainly includes the component of following parts by weight:85 parts of mung bean, 19 parts of Self- raising flour, 9 parts of Strong flour, 11 parts of highland barley, 9 parts of apple, 8 parts of Chinese yam, 7 parts of mushroom of dehydration, 6 parts of pumpkin, matrimony vine 5 Part, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, borneol 0.005 Part.
A kind of preparation method of above-mentioned anti-diabetic mung bean cake, specifically includes following steps:
(1) after mung bean being removed dust, immersion 4-5h is detached from mung bean benevolence to green gram spermoderm and swims in water in 25-35 DEG C of water Then mung bean benevolence after decortication is put into 100 DEG C of boiling water and decocts 10-13min, then carries out steam to it using steamer by face Heat 20-22min, is pulverized after cooling;
(2) clean pumpkin and dehydration mushroom heating is cooked, grinding is then stirred for until at cement paste;
(3) pulverization process is carried out after matrimony vine and highland barley being cleaned drying, wolfberry fruit powder and highland barley flour are obtained after sieving;
(4) peeling and core, after being squeezed into juice in juice extractor, are obtained by filtration cider after cleaning apple;
(5) it is beaten after removing the peel Chinese yam, obtains Chinese yam pulp;
(6) stevioside, maltitol, xylitol and borneol are added in the Chinese yam pulp in step (5) and are uniformly mixed, then The mung bean benevolence pulverized in step (1), the pumpkin of the cement paste of step (2) grinding and dehydration mushroom is added to paste, crush in step (3) Wolfberry fruit powder after sieving and highland barley flour are uniformly mixed, are stir-fried to it using frying pan and be reduced to 25%-35% to moisture;Add Enter rapeseed oil, continues stir-frying to moisture and be reduced to 8%-13%;Then the cider in step (4) is added, stirs evenly, Obtain cake filling (moisture 18%-23%);
(7) it takes the Self- raising flour that part is sieved to be added in dough mixing machine, is stirred evenly after part corn oil is added, shortcake is made Skin;
(8) Strong flour of sieving and remaining Self- raising flour are added in dough mixing machine, suitable quantity of water is added and stirs evenly Afterwards, it is stirred to dough with dough mixing machine and plays 8 one-tenth glutens;Remaining corn oil is added, stirring to dough plays 9 one-tenth glutens, water is made The outermost layer of skin;
(9) crisp skin is flattened, is packed in the water outermost layer of skin, rolled and fold to pressing twice, it is last round as a ball so whole that open crisp musculus cutaneus;
(10) cake filling opened in crisp musculus cutaneus package step (6) that step (9) obtains is utilized, and Semen sesami nigrum is sprinkled in its both sides Obtain mung bean cake green compact;
(11) the mung bean cake green compact in step (10) are placed on the baking tray brushed with corn oil, are put after external coating corn oil Enter in oven, turn-over after 10-13min, continues to toast 10-13min after the brush corn oil of surface;
(12) cooling, packaging.
Pulverizing described in step (1) refers to that the grain size of the mung bean after pulverizing is 150-180 μm;
Pulverization process described in step (3) is that the grain size of the wolfberry fruit powder and highland barley flour after instigating crushing is 150-180 μm; The sieving referred to the sieve of 80 mesh;
Part corn oil described in step (7) refers to the 40% of the corn oil for accounting for gross mass part;
Sieving described in step (7) and step (8) referred both to the sieve of 80 mesh;
Part corn oil described in step (8) refers to the 60% of the corn oil for accounting for gross mass part;
The weight part ratio of Strong flour and remaining Self- raising flour described in step (8) is 1:1;
The thickness of mung bean cake green compact described in step (10) is 10-14mm;
The temperature setting of oven described in step (11) is 180-220 DEG C of excessive internal heat, lower 210-250 DEG C of fire.
Highland barley:Contain more beta glucan in highland barley, can not only improve the immunity of the human body, adjust circadian rhythm, but also have There is the effects that preventing diabetes colon cancer;Also contain abundant dietary fiber, there is gut purge defaecation, exclude toxin and other effects.Together When, containing there are many mineral matter elements and multiple nutritional components beneficial to human body in highland barley, such as riboflavin and vitamin E, Ni Ke Acid.
Apple:Contain abundant dietary fiber in apple, body blood glucose level is adjusted, prevents blood glucose and rise sharply rapid drawdown;Apple Tartaric acid can prevent senile diabetes with stabilizing blood sugar;Containing pectin, cholesterol can be prevented and increased, adjust blood-sugar content;Containing more The micro- activity for improving, improving insulin in diabetic's body of kind, has certain effect to prevention diabetes.Together When, there is apple appetizing of promoting the production of body fluid, relieving summer-heat relieving restlessness, cerebrum tonifying to help blood, clearing phlegm and relieving cough, removing toxic substances of bringing down a fever, ease constipation antidiarrheal and other effects.
Chinese yam:Chinese yam contains Soluble Fiber, can postpone the absorption of stomach, makes the rising that blood glucose will not be suddenly. And blood glucose after meal can also be controlled, us can also be helped to control blood glucose so eating Chinese yam and can not only increase satiety.
Mushroom:In mushroom contain richer food selenium, can assistant hypoglycemic, alleviate diabetes partial symptoms.Tianmen in mushroom Winter element and asparatate, have blood-fat-decreasing, the function of blood vessel are safeguarded, in addition it contains abundant dietary fiber, often Food can reduce the cholesterol in blood.Meanwhile mushroom has high protein, low fat, polysaccharide, a variety of amino acid and multivitamin Mushroom food.Body's immunity, lowering blood pressure and blood fat can be improved.
Pumpkin:Pumpkin is a kind of fiber diet, can obviously absorption of the delay glucose in enteron aisle.Containing a large amount of in pumpkin Pectin, the infiltration rate of food, makes carbohydrate absorption rate slow down in adjustable gastric, make after meal blood glucose be unlikely to increase It is too fast.Meanwhile pectin can delay enteron aisle to digest and assimilate monosaccharide substance, to make blood-sugar content reduce.In addition, more in pumpkin Carbohydrate bioactive ingredients can stimulate beta Cell of islet and promote the regeneration of islet cells.
Matrimony vine:Abundant polysaccharides has by improving islet beta cell function and increasing insulin sensitivity in the fruit of Chinese wolfberry The double action of property, plays the role of apparent reduction blood glucose.Matrimony vine can prevent diabetes complicated fatty liver and blood simultaneously Fat abnormality disease.Matrimony vine can make liver cell newborn, protect liver, additionally it is possible to serum cholesterol, content of triglyceride are significantly reduced, Be conducive to prevent diabetes complicated fatty liver and dyslipidemia.
Corn oil:Aliphatic acid feature in maize germ oil is that unsaturated fatty acid content is up to 80%~85%.Corn Oil itself does not contain cholesterol, it has dissolution for the accumulation of Blood Cholesterol, therefore can reduce hard to blood vessel generation Changing influences.There is positive preventive and therapeutic effect to geriatric disease such as artery sclerosis, diabetes etc..
Semen sesami nigrum:Semen sesami nigrum contains abundant unsaturated fatty acid, protein and several mineral materials member element etc., also contains The nutrients such as sesamin, sesamol, sterol and lecithin can reduce blood glucose, prevent the work(such as coronary sclerosis and anti-inflammatory effect Effect.Meanwhile containing a large amount of vitamin Es in Semen sesami nigrum, anti-aging can be played and promoting longevity.
The present invention compared with the existing technology, has the following advantages and advantageous effect:
1. the anti-diabetic mung bean cake of the present invention adds highland barley, Chinese yam, apple, Chinese holly using mung bean as primary raw material again Qi, dehydration mushroom and borneol etc. it is a variety of prevention diabetes auxiliary materials, have it is clearing heat and detoxicating, prevent diabetes, improve glycometabolism and Adjusting blood glucose etc. has good effect.It is effectively bonded together by above-mentioned raw materials, is mutually cooperateed with, it is beneficial to human body Ingredient and effect the effect of greatly improving, enhancing anti-diabetic, reach " 1+1>2 " effect.
2. the present invention does not substitute white sugar only with maltitol, xylitol, and uses high-potency sweetener stevia rebaudianum low in calories The use of sugar, the sugar and heat for so that human body is absorbed into are low, good for health, are suitable for fat, high sugar and the crowds such as high in fat are edible. Stevioside can extend the food shelf-life due to stable physicochemical properties.Simultaneously because its sugariness is high, and duration length, Without brown stain, it is conducive to keep the true qualities of food.This product is processed instead of white sugar using stevioside, can not only reduce cost, simultaneously Also comply with the requirement that food gradually develops to low-saccharification.
3. the borneol being added in this product improves the fresh aroma of food as a kind of food flavor, while helping to disappear Change function, digestion and absorption of the enhancing human body to nutritional ingredient.In addition, borneol not only has the effects that antibacterial, anti-inflammatory, calmness, And there is apparent killing to various bacterias such as Escherichia coli, staphylococcus aureus and Aspergillus or inhibit flourish Effect, so as to extend the shelf-life of this product.
4. the apple added in this product can not only adjust blood glucose, also enrich the nutrition of mung bean cake;Meanwhile apple Assign the sour-sweet mouthfeel of mung bean cake and tempting fragrance.In addition, being rich in a large amount of dietary fibers in apple, highland barley and pumpkin, help In clearing gallbladder nourishing the stomach, the digestion etc. for promoting gastrointestinal peristalsis, improving food.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Agents useful for same can routinely be bought unless otherwise specified from market in embodiment.
Embodiment 1
80 parts of mung bean, 15 parts of Self- raising flour, 7 parts of Strong flour, 8 parts of highland barley, 7 parts of apple, 5 parts of Chinese yam, dehydration mushroom 5 Part, 4 parts of pumpkin, 3 parts of matrimony vine, 13 parts of rapeseed oil, 8 parts of corn oil, 3 parts of Semen sesami nigrum, 1 part of maltitol, 1 part of xylitol, stevia rebaudianum Sugared 0.7 part, 0.003 part of borneol.
Above-mentioned anti-diabetic mung bean cake is through the following steps that realize:
(1) after 80 parts of mung bean removes dust, immersion 4-5h is detached from mung bean benevolence to green gram spermoderm and swims in water in 25-35 DEG C of water Face will be decocted 10-13min in the boiling water of 100 DEG C of mung bean benevolence after completing decortication, then be carried out at steam heating to it using steamer 20-22min is managed, it is 150 μm that grain size is crushed to after cooling;
(2) 4 parts clean of pumpkin and the 5 parts of heating of dehydration mushroom is cooked, grinding is then stirred for until at cement paste;
(3) progress pulverization process makes grain size be 150 μm after 3 portions of matrimony vines and 8 portions of highland barleys being cleaned drying, is obtained after crossing 80 mesh sieve Obtain wolfberry fruit powder and highland barley flour;
(4) it is removed the peel after cleaning 7 parts of apple and core, after being squeezed into juice in juice extractor, cider is obtained by filtration;
(5) it will be beaten after 5 parts of peelings of Chinese yam, obtain Chinese yam pulp;
(6) by 0.003 part of 0.7 part of stevioside, 1 part of maltitol, 1 part of xylitol and borneol Chinese yam that step (5) is added It is uniformly mixed in slurry, adds the mung bean pulverized in step (1), the pumpkin of step (2) grinding and dehydration mushroom paste, step (3) The wolfberry fruit powder and highland barley flour of crushing are uniformly mixed.It is stir-fried to it using frying pan and is reduced to 25% to moisture;Rapeseed oil is added 13 parts, continues stir-frying to moisture and be reduced to 8%.Then the cider in step 4 is added, stirs evenly, obtains cake filling (moisture 18%);
(7) it in the 8 parts of addition dough mixing machines of Self- raising flour for taking 80 mesh sieve, stirs evenly, is made after 3.2 parts of corn oil is added Crisp skin;
(8) taking 7 parts of the Self- raising flour that 80 mesh sieve, addition suitable quantity of water stirring is equal in 7 parts of addition dough mixing machines of Strong flour After even, quickly stirred with dough mixing machine to dough and play 8 one-tenth glutens;4.8 parts of corn oil is added, quickly stirring to dough plays 9 one-tenth faces The water outermost layer of skin is made in muscle;
(9) crisp skin is flattened, is packed in the water outermost layer of skin, rolled and fold to pressing twice, it is last round as a ball whole;
(10) cake filling opened in crisp musculus cutaneus package step (6) that step (9) obtains is utilized, and Semen sesami nigrum is sprinkled in its both sides 3 parts of acquisition mung bean cake green compact, mung bean cake green compact thickness are 10mm;
(11) the mung bean cake green compact in step (10) are placed on the baking tray brushed with corn oil, are put after external coating corn oil Enter in oven, the temperature setting of oven is to get angry 180 DEG C, lower fiery 210 DEG C, turn-over after 10min, continues to dry after the brush corn oil of surface Roasting 10min;
(12) cooling, packaging.
Embodiment 2
A kind of anti-diabetic mung bean cake will be made by the raw material of following parts by weight:85 parts of mung bean, Self- raising flour 19 Part, 9 parts of Strong flour, 11 parts of highland barley, 9 parts of apple, 8 parts of Chinese yam, 7 parts of mushroom of dehydration, 6 parts of pumpkin, 5 parts of matrimony vine, rapeseed oil 15 Part, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, 0.005 part of borneol.
Above-mentioned anti-diabetic mung bean cake is through the following steps that realize:
(1) after 85 parts of mung bean removes dust, immersion 4-5h is detached from mung bean benevolence to green gram spermoderm and swims in water in 25-35 DEG C of water Mung bean benevolence is put into 100 DEG C of boiling water after completion decortication and decocts 10-13min by face, and then carrying out steam to it using steamer adds It is heat-treated 20-22min, it is 165 μm that grain size is crushed to after cooling;
(2) 6 parts clean of pumpkin and the 7 parts of heating of dehydration mushroom is cooked, grinding is then stirred for until at cement paste;
(3) progress pulverization process makes grain size be 165 μm after 11 parts of 5 parts of matrimony vine and highland barley being cleaned drying, after crossing 80 mesh sieve Obtain wolfberry fruit powder and highland barley flour;
(4) it is removed the peel after cleaning 9 parts of apple and core, after being squeezed into juice in juice extractor, cider is obtained by filtration;
(5) it will be beaten after 8 parts of peelings of Chinese yam, obtain Chinese yam pulp;
(6) by 0.005 part of 1 part of stevioside, 2 parts of maltitol, 3 parts of xylitol and borneol Chinese yam pulp that step (5) is added In be uniformly mixed, add the mung bean pulverized in step (1), step (2) grinding pumpkin and dehydration mushroom paste and step (3) powder Broken wolfberry fruit powder and highland barley flour is uniformly mixed.It is stir-fried to it using frying pan and is reduced to 30% to moisture;Rapeseed oil 15 is added Part, continue stir-frying to moisture and is reduced to 10%.Then the cider in step (4) is added, stirs evenly, obtains cake filling (moisture 20%);
(7) it in the 10 parts of addition dough mixing machines of Self- raising flour for taking 80 mesh sieve, stirs evenly, makes after 4.4 parts of corn oil is added At crisp skin;
(8) it took 9 parts of small Self- raising flour that 80 mesh sieve, in 9 parts of addition dough mixing machines of Strong flour, it is equal that suitable quantity of water stirring is added After even, quickly stirred with dough mixing machine to dough and play 8 one-tenth glutens;6.6 parts of corn oil is added, quickly stirring to dough plays 9 one-tenth faces The water outermost layer of skin is made in muscle;
(9) crisp skin after dividing equally is flattened, is packed in the fritter water outermost layer of skin, rolled and fold to pressing twice, it is last round as a ball whole;
(10) cake filling opened in crisp musculus cutaneus package step (6) that step (9) obtains is utilized, and Semen sesami nigrum is sprinkled in its both sides Mung bean cake green compact are obtained, mung bean cake green compact thickness is 12mm;
(11) the mung bean cake green compact in step (10) are placed on the baking tray brushed with corn oil, external coating corn oil 0.1 It is put into oven after part, the temperature setting of oven is to get angry 200 DEG C, lower fiery 230 DEG C.Turn-over after 11.5min, surface brush corn oil After continue toast 11.5min;
(12) cooling, packaging.
Embodiment 3
A kind of anti-diabetic mung bean cake, is mainly made by the raw material of following parts by weight:90 parts of mung bean, Self- raising flour 25 Part, 12 parts of Strong flour, 14 parts of highland barley, 13 parts of apple, 12 parts of Chinese yam, 10 parts of mushroom of dehydration, 8 parts of pumpkin, 7 parts of matrimony vine, vegetable seed 18 parts of oil, 15 parts of corn oil, 8 parts of Semen sesami nigrum, 4 parts of maltitol, 5 parts of xylitol, 1.1 parts of stevioside, 0.006 part of borneol.
Above-mentioned anti-diabetic mung bean cake is through the following steps that realize:
(1) after 90 parts of mung bean removes dust, immersion 4-5h is detached from mung bean benevolence to green gram spermoderm and swims in water in 25-35 DEG C of water Mung bean benevolence is put into 100 DEG C of boiling water after completion decortication and decocts 10-13min by face, and then carrying out steam to it using steamer adds It is heat-treated 20-22min, it is 180 μm that grain size is crushed to after cooling;
(2) 8 parts clean of pumpkin and the 10 parts of heating of dehydration mushroom is cooked, grinding is then stirred for until at clay coating Shape;
(3) progress pulverization process makes grain size be 180 μm after 14 parts of 7 parts of matrimony vine and highland barley being cleaned drying, after crossing 80 mesh sieve Obtain wolfberry fruit powder and highland barley flour;
(4) it is removed the peel after cleaning 13 parts of apple and core, after being squeezed into juice in juice extractor, cider is obtained by filtration;
(5) it will be beaten after 12 parts of peelings of Chinese yam, obtain Chinese yam pulp;.
(6) by 0.006 part of 1.1 parts of stevioside, 4 parts of maltitol, 5 parts of xylitol and borneol Chinese yam that step (5) is added It is uniformly mixed in slurry, adds the mung bean pulverized in step (1), the pumpkin of step (2) grinding and dehydration mushroom paste and step (3) The wolfberry fruit powder and highland barley flour of crushing are uniformly mixed, are stir-fried to it using frying pan and be reduced to 35% to moisture;Rapeseed oil is added 18 parts, continues stir-frying to moisture and be reduced to 13%;Then the cider in step (4) is added, stirs evenly, obtains cake filling (moisture 23%);
(7) it took 13 parts of parts of Self- raising flour that 80 mesh sieve to be added in dough mixing machine, and stirred evenly, make after 6 parts of corn oil is added At crisp skin;
(8) it took 12 parts of Self- raising flour that 80 mesh sieve, in 12 parts of addition dough mixing machines of Strong flour, it is equal that suitable quantity of water stirring is added After even, quickly stirred with dough mixing machine to dough and play 8 one-tenth glutens;9 parts of corn oil is added, quickly stirring to dough plays 9 one-tenth glutens, The water outermost layer of skin is made;
(9) crisp skin after dividing equally is flattened, is packed in the fritter water outermost layer of skin, rolled and fold to pressing twice, it is last round as a ball whole;
(10) cake filling opened in crisp musculus cutaneus package step (6) that step (9) obtains is utilized, and Semen sesami nigrum is sprinkled in its both sides Mung bean cake green compact are obtained, mung bean cake green compact thickness is 14mm;
(11) the mung bean cake green compact in step (10) are placed on the baking tray brushed with corn oil, external coating corn oil 0.1 It is put into oven after part, the temperature setting of oven is to get angry 220 DEG C, lower fiery 250 DEG C.Turn-over after 13min, after the brush corn oil of surface Continue to toast 13min;
(12) cooling, packaging.
《GB/T 20977-2007 cake general rules》In to organoleptic requirements (mung bean cake skin and the mung bean cake filling of baked confectionary Sensory evaluation grade form 1 and table 2), physical and chemical index (table 3), sanitary index (table 4), pollutant limitation (table 5) and microorganism limit It is as follows respectively to measure (table 6):
1 mung bean cake integumentary sense organ of table scores
2 mung bean cake filling sensory evaluation scores of table
3 physical and chemical index of table
4 sanitary index of table
5 pollutant of table is limited the quantity
6 microorganism of table is limited the quantity
For the clearer technical effect for illustrating the present invention, the mung bean made in 150 Examples 1 to 3 is chosen respectively Cake is experimental subjects, carries out the detection of physical and chemical index, sanitary index, pollutant index, microbiological indicator to it, is averaged, Its testing result is as shown in table 7.Meanwhile mung bean cake (thousand mung bean cakes) to this product and on the market carries out sensory evaluation, knot Fruit is as shown in table 8.
Each index result of sampling inspection of mung bean cake in 7 Examples 1 to 3 of table
Embodiment 1 Embodiment 2 Embodiment 3
Moisture/(%) 17.3 18.1 17.6
Total reducing sugar/(%) 2.3 3 3.5
Crude fat/(%) 1.8 2.1 2.6
Acid value (with buttermeter) (KOH)/(mg/g) 1.2 1 1.4
Peroxide value (with buttermeter)/(g/100g) 0.08 0.05 0.1
Total arsenic (in terms of As)/(mg/kg) < 0.5 < 0.5 < 0.5
Lead (in terms of Pb)/(mg/kg) < 0.5 < 0.5 < 0.5
The residual quantity of aluminium/(mg/kg) < 10 < 10 < 10
Total plate count/(cfu/g) < 10 < 10 < 10
Coliform/(MPN/100g) < 30 < 30 < 30
Pathogenic bacteria It is not detected It is not detected It is not detected
Mold count/(cfu/g) < 10 < 10 < 10
As can be seen from Table 7:
(1) the preparation-obtained products of embodiment 1-3:Sugared content and fat content are relatively low, and low-sugar low-fat product meets It is edible to be suitable for wider array of consumer for pursuit of the consumer to healthy diet.Stevioside, maltitol and wood are used in the present invention Sugar alcohol replace sucrose, wherein stevioside have high sugariness low heat value, take in human body after do not absorbed, decomposition do not generate glucose and Heat, and saprodontia will not be caused, the present invention is suitable for diabetes and bariatric patients are edible.
(2) the preparation-obtained products of embodiment 1-3:Acid value (with buttermeter) (KOH)/(mg/g) ,≤1.4;Peroxide Change value (with buttermeter)/(g/100g) ,≤0.1, the two meets《GB/T20977-2007 cake general rules》In to mung bean cake Requirement.
(3) the preparation-obtained products of embodiment 1-3:Total arsenic (in terms of As)/(mg/kg),<0.5;Lead (in terms of Pb)/ (mg/kg),<0.5;The residual quantity of aluminium/(mg/kg),<10, it is above to meet《GB/T 20977-2007 cake general rules》In Requirement to mung bean cake.
(4) total plate count/(cfu/g),<10;Coliform/(MPN/100g), equal < 30;Mold count/(cfu/ G), equal < 10;Pathogenic bacteria are not detected, above to meet《GB/T 20977-2007 cake general rules》In requirement to mung bean cake.
8 sensory evaluation of table
Form 20 Color and luster 20 Tissue 20 Mouthfeel 30 Impurity 10 Total score
Embodiment 1 15 13 15 18 10 71
Embodiment 2 18 16 17 25 10 86
Embodiment 3 14 15 15 20 10 74
It is commercially available 13 14 13 14 10 64
The appearance and mouthfeel of the preparation-obtained products of embodiment 1-3 more meet the happiness of consumer as can be seen from Table 8 Love and selection.
In addition, the present invention randomly chooses personage in good health and diabetic carries out foretasting experiment, people in good health Scholar is randomly divided into A1, A2 group, and diabetic is randomly divided into B1, B2 group, every group of 10 people.A1, B1 group foretaste the embodiment of the present invention 2 Mung bean cake, A2, B2 group eat commercially available mung bean cake (thousand mung bean cakes), everyone 200g/d is carried out 3 months, feedback result such as 9 institute of table Show.
Table 9 foretastes feedback result
As known from Table 9, mung bean cake low-sugar low-fat of the invention, it is full of nutrition, it looks good, smell good and taste good, it is well received.Mung bean cake In containing there are many anti-diabetic combinations of foods, there is a variety of active ingredients, preventing diabetes, improving glycometabolism, adjust blood glucose There is good effect with gut purge defaecation etc., there is positive therapeutic potential to diabetic.
In addition, the synergistic effect between each raw material of the prominent present invention, is arranged comparative example below:
Comparative example 1:By raw material " 11 parts of highland barley, 9 parts of apple, the Chinese yam in the anti-diabetic mung bean cake in embodiment 2 8 parts, 7 parts of mushroom of dehydration, 6 parts of pumpkin, 5 parts of matrimony vine " all replace with the highland barley of equivalent, i.e. anti-glycosuria in comparative example 1 Virescence soya-bean cake is made by the raw material of following parts by weight:85 parts of mung bean, 46 parts of highland barley, 19 parts of Self- raising flour, Strong flour 9 Part, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, borneol 0.005 Part.Preparation method is the same as embodiment 2;
Comparative example 2:By raw material " 11 parts of highland barley, 9 parts of apple, the Chinese yam in the anti-diabetic mung bean cake in embodiment 2 8 parts, 7 parts of mushroom of dehydration, 6 parts of pumpkin, 5 parts of matrimony vine " all replace with the apple of equivalent, i.e. anti-glycosuria in comparative example 2 Virescence soya-bean cake is made by the raw material of following parts by weight:85 parts of mung bean, 46 parts of apple, 19 parts of Self- raising flour, Strong flour 9 Part, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, borneol 0.005 Part.Preparation method is the same as embodiment 2;
Comparative example 3:By raw material " 11 parts of highland barley, 9 parts of apple, the Chinese yam in the anti-diabetic mung bean cake in embodiment 2 8 parts, 7 parts of mushroom of dehydration, 6 parts of pumpkin, 5 parts of matrimony vine " all replace with the Chinese yam of equivalent, i.e. anti-glycosuria in comparative example 3 Virescence soya-bean cake is made by the raw material of following parts by weight:85 parts of mung bean, 46 parts of Chinese yam, 19 parts of Self- raising flour, Strong flour 9 Part, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, borneol 0.005 Part.Preparation method is the same as embodiment 2;
Comparative example 4:By raw material " 11 parts of highland barley, 9 parts of apple, the Chinese yam in the anti-diabetic mung bean cake in embodiment 2 8 parts, 7 parts of mushroom of dehydration, 6 parts of pumpkin, 5 parts of matrimony vine " all replace with the dehydration mushroom of equivalent, i.e., it is anti-in comparative example 4 Diabetes mung bean cake is made by the raw material of following parts by weight:85 parts of mung bean, 46 parts of mushroom of dehydration, 19 parts of Self- raising flour, height 9 parts of gluten flour, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, dragon 0.005 part of brain.Preparation method is the same as embodiment 2;
Comparative example 5:By raw material " 11 parts of highland barley, 9 parts of apple, the Chinese yam in the anti-diabetic mung bean cake in embodiment 2 8 parts, 7 parts of mushroom of dehydration, 6 parts of pumpkin, 5 parts of matrimony vine " all replace with the pumpkin of equivalent, i.e. anti-glycosuria in comparative example 5 Virescence soya-bean cake is made by the raw material of following parts by weight:85 parts of mung bean, 46 parts of pumpkin, 19 parts of Self- raising flour, Strong flour 9 Part, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, borneol 0.005 Part.Preparation method is the same as embodiment 2;
Comparative example 6:By raw material " 11 parts of highland barley, 9 parts of apple, the Chinese yam in the anti-diabetic mung bean cake in embodiment 2 8 parts, 7 parts of mushroom of dehydration, 6 parts of pumpkin, 5 parts of matrimony vine " all replace with the matrimony vine of equivalent, i.e. anti-glycosuria in comparative example 6 Virescence soya-bean cake is made by the raw material of following parts by weight:85 parts of mung bean, 46 parts of matrimony vine, 19 parts of Self- raising flour, Strong flour 9 Part, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, borneol 0.005 Part.Preparation method is the same as embodiment 2;
The duplication of animal model:100 Sprague-Dawlay rats (Tian Qin Bioisystech Co., Ltd) are randomly selected, Basal feed (irradiation mouse feed, Tian Qin Bioisystech Co., Ltd) adaptable fed is given after 1 week, to randomly select 10 and be only used as Blank control group continues to give basal feed nursing.Remaining Rat Fast 12h, streptozotocin (STZ is purchased from Sigma companies) It is noted by 52mg/kg weight (being made into 2% solution with 4.2 sterile citrate buffer of 0.1mol/L, pH using preceding) single abdominal cavity It penetrates, isometric 0.1mol/L citrate buffers are only injected intraperitoneally in blank control group.After injecting STZ 48h, Tes-Tape is used Glucose in urine is surveyed, should be in 3+ or more, the more drinks of diabetes rat performance, more foods, diuresis and weight are substantially reduced after 1 week, measure again Glucose in urine, glucose in urine >=3+, blood glucose value >=16.67mmol/L person are confirmed as diabetic model rats, are selected from diabetic model rats Select 80, be divided into 8 groups, every group 10, respectively model group, experimental group, contrast groups 1, contrast groups 2, contrast groups 3, contrast groups 4, Contrast groups 5 and contrast groups 6.Model group raises basal feed, remaining time free diet;60g realities are given once daily in experimental group pressure It applies outside the mung bean cake in example 2, remaining time free diet;Contrast groups 1 force the mung bean being given once daily in 60g comparative examples 1 Outside cake, remaining time free diet;The pressure of contrast groups 2 is given once daily outside the mung bean cake in 60g comparative examples 2, remaining time Free diet;The pressure of contrast groups 3 is given once daily outside the mung bean cake in 60g comparative examples 3, remaining time free diet;Comparison Group semi-finals system is given once daily outside the mung bean cake in 60g comparative examples 4, remaining time free diet;Contrast groups 5 force daily to It gives outside the mung bean cake in 60g comparative examples 5, remaining time free diet;The pressure of contrast groups 6 is given once daily 60g comparisons and implements Outside mung bean cake in example 6, remaining time free diet.Mouse's blood sugar content and serum insulin content are detected after 60d, are made even Mean value, the results are shown in Table 10:
The blood-sugar content and serum insulin content data (X scholar s) of the mouse of the different groups of table 10
Wherein, the * p compared with blank control group<0.05;The #p compared with model group<0.05.
Experimental result:Blood glucose and serum insulin content in experimental group are obviously below model group, comparative example 1, comparison Example 2, comparative example 3, comparative example 4, comparative example 5 and the blood glucose in comparative example 6 and serum insulin content show the anti-sugar of the present invention Virescence soya-bean cake is urinated other than primary raw material mung bean, the auxiliary material highland barley of a variety of prevention diabetes, Chinese yam, apple, matrimony vine, dehydration mushroom Deng being effectively bonded together, mutually cooperate with, the ingredient beneficial to human body and effect greatly improve, and enhances anti-diabetic Effect.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications, Equivalent substitute mode is should be, is included within the scope of the present invention.

Claims (10)

1. a kind of anti-diabetic mung bean cake, it is characterised in that mainly include the component of following parts by weight:It is 80-90 parts of mung bean, low 15-25 parts of gluten flour, 7-12 parts of Strong flour, 8-14 parts of highland barley, 7-13 parts of apple, 5-12 parts of Chinese yam, dehydration 5-10 parts of mushroom, 4-8 parts of pumpkin, 3-7 parts of matrimony vine, 13-18 parts of rapeseed oil, 8-15 parts of corn oil, 3-8 parts of Semen sesami nigrum, 1-4 parts of maltitol, xylose 1-5 parts of alcohol, 0.7-1.1 parts of stevioside, 0.003-0.006 parts of borneol.
2. anti-diabetic mung bean cake according to claim 1, it is characterised in that mainly include the component of following parts by weight: 83-88 parts of mung bean, 17-22 parts of Self- raising flour, 8-11 parts of Strong flour, 10-13 parts of highland barley, 8-11 parts of apple, 6-10 parts of Chinese yam, It is dehydrated 6-9 parts of mushroom, 5-7 parts of pumpkin, 4-6 parts of matrimony vine, 14-17 parts of rapeseed oil, 9-13 parts of corn oil, 4-7 parts of Semen sesami nigrum, malt 2-3 parts of sugar alcohol, 2-4 parts of xylitol, 0.8-1 parts of stevioside, 0.004-0.005 parts of borneol.
3. anti-diabetic mung bean cake according to claim 1, it is characterised in that mainly include the component of following parts by weight: 85 parts of mung bean, 19 parts of Self- raising flour, 9 parts of Strong flour, 11 parts of highland barley, 9 parts of apple, 8 parts of Chinese yam, 7 parts of mushroom of dehydration, pumpkin 6 Part, 5 parts of matrimony vine, 15 parts of rapeseed oil, 11 parts of corn oil, 5 parts of Semen sesami nigrum, 2 parts of maltitol, 3 parts of xylitol, 1 part of stevioside, dragon 0.005 part of brain.
4. a kind of preparation method according to claims 1 to 3 any one of them anti-diabetic mung bean cake, it is characterised in that main Include the following steps:
(1) after mung bean being removed dust, immersion 4-5h is detached from mung bean benevolence to green gram spermoderm and swims in the water surface in 25-35 DEG C of water, so The mung bean benevolence after decortication is put into 100 DEG C of boiling water afterwards and decocts 10-13min, steam heating then is carried out to it using steamer 20-22min is handled, is pulverized after cooling;
(2) clean pumpkin and dehydration mushroom heating is cooked, grinding is then stirred for until at cement paste;
(3) pulverization process is carried out after matrimony vine and highland barley being cleaned drying, wolfberry fruit powder and highland barley flour are obtained after sieving;
(4) peeling and core, after being squeezed into juice in juice extractor, are obtained by filtration cider after cleaning apple;
(5) it is beaten after removing the peel Chinese yam, obtains Chinese yam pulp;
(6) stevioside, maltitol, xylitol and borneol are added in the Chinese yam pulp in step (5) and are uniformly mixed, added The pumpkin and dehydration mushroom paste, step of the cement paste of the mung bean benevolence, step (2) grinding pulverized in step (1) pulverize and sieve in (3) Wolfberry fruit powder afterwards and highland barley flour are uniformly mixed, are stir-fried to it using frying pan and be reduced to 25%-35% to moisture;Dish is added Seed oil continues stir-frying to moisture and is reduced to 8%-13%;Then the cider in step (4) is added, stirs evenly, obtains Cake filling;
(7) it takes the Self- raising flour that part is sieved to be added in dough mixing machine, is stirred evenly after part corn oil is added, crisp skin is made;
(8) Strong flour of sieving and remaining Self- raising flour are added in dough mixing machine, after addition water stirs evenly, use knead dough Machine stirs to dough and plays 8 one-tenth glutens;Remaining corn oil is added, stirring to dough plays 9 one-tenth glutens, the water outermost layer of skin is made;
(9) crisp skin is flattened, is packed in the water outermost layer of skin, rolled and fold to pressing twice, it is last round as a ball so whole that open crisp musculus cutaneus;
(10) cake filling opened in crisp musculus cutaneus package step (6) that step (9) obtains is utilized, and sprinkles Semen sesami nigrum in its both sides and obtains Mung bean cake green compact;
(11) the mung bean cake green compact in step (10) are placed on the baking tray brushed with corn oil, are put into after external coating corn oil roasting In case, turn-over after 10-13min continues after the brush corn oil of surface to toast 10-13min;
(12) cooling, packaging.
5. the preparation method of anti-diabetic mung bean cake according to claim 4, it is characterised in that:
Pulverizing described in step (1) refers to that the grain size of the mung bean after pulverizing is 150-180 μm.
6. the preparation method of anti-diabetic mung bean cake according to claim 4, it is characterised in that:
Pulverization process described in step (3) is that the grain size of the wolfberry fruit powder and highland barley flour after instigating crushing is 150-180 μm;It is described Sieving referred to 80 mesh sieve.
7. the preparation method of anti-diabetic mung bean cake according to claim 4, it is characterised in that:
Sieving described in step (7) and step (8) referred both to the sieve of 80 mesh;
Part corn oil refers respectively to account for the 40% and 60% of the corn oil of gross mass part described in step (7) and step (8).
8. the preparation method of anti-diabetic mung bean cake according to claim 4, it is characterised in that:
The weight part ratio of Strong flour and remaining Self- raising flour described in step (8) is 1:1.
9. the preparation method of anti-diabetic mung bean cake according to claim 4, it is characterised in that:
The thickness of mung bean cake green compact described in step (10) is about 10-14mm.
10. the preparation method of anti-diabetic mung bean cake according to claim 4, it is characterised in that:
The temperature setting of oven described in step (10) is 180-220 DEG C of excessive internal heat, lower 210-250 DEG C of fire.
CN201810390040.XA 2018-04-27 2018-04-27 A kind of anti-diabetic mung bean cake and preparation method thereof Pending CN108576148A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111567594A (en) * 2020-05-29 2020-08-25 上海嘉柏农业科技发展有限公司 Preparation process of mung bean cake

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103843858A (en) * 2014-03-14 2014-06-11 俞华 Mung bean cake and preparation method of mung bean cake
CN106615557A (en) * 2016-12-14 2017-05-10 张明玉 Sugar-free green bean cake for maintaining beauty and keeping young and preparation method thereof
CN107006761A (en) * 2017-03-20 2017-08-04 西藏晶稞食品有限公司 It is a kind of suitable for nutritional meal replacement powder of patients with diabetes mellitus and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103843858A (en) * 2014-03-14 2014-06-11 俞华 Mung bean cake and preparation method of mung bean cake
CN106615557A (en) * 2016-12-14 2017-05-10 张明玉 Sugar-free green bean cake for maintaining beauty and keeping young and preparation method thereof
CN107006761A (en) * 2017-03-20 2017-08-04 西藏晶稞食品有限公司 It is a kind of suitable for nutritional meal replacement powder of patients with diabetes mellitus and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111567594A (en) * 2020-05-29 2020-08-25 上海嘉柏农业科技发展有限公司 Preparation process of mung bean cake

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