CN109601574A - Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety - Google Patents
Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety Download PDFInfo
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- CN109601574A CN109601574A CN201811637520.8A CN201811637520A CN109601574A CN 109601574 A CN109601574 A CN 109601574A CN 201811637520 A CN201811637520 A CN 201811637520A CN 109601574 A CN109601574 A CN 109601574A
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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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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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
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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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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Abstract
The full brown rice cake of hypoglycemia patient and preparation method thereof of satiety is improved, the full brown rice cake of the hypoglycemia patient of the raising satiety is made of raw material from the following weight: 30~50 parts of coarse rice powder, 20~40 parts of broad bean powder, refined 10~20 parts of saliva albumen mulberry powder, 15~20 parts of Rice oil, 8~12 parts of antierythrite, 10~12 parts of Icing Sugar, 1~1.5 part of sodium bicarbonate.The invention also includes the preparation methods of the full brown rice cake for improving satiety hypoglycemia patient.Dietary fiber and minerals are not only rich in product of the present invention, facilitate many greases of sauce and toxin in human body discharge enteron aisle, it is easier that people is allowed to generate satiety, reduce sugar intake, it reduces internal cholesterol, blood lipid and reduces the blood sugar for human body production quantity after eating, be particularly suitable for control weight crowd and three high crowds are edible.In preparation method of the present invention by the way of first steaming and baking afterwards, so that interiors of products is soft, external sallow, entrance is salubrious, has unique oral sensations flavor.
Description
Technical field
The present invention relates to technical field of agricultural product process, and in particular to a kind of hypoglycemia patient for improving satiety is complete
Brown rice cake and preparation method thereof.
Background technique
With the variation of people's living standard and professional awareness, while pursuing mouthfeel, nutrition is also increasingly with health
Consumer is paid attention to.Glycemic index (GI) is to indicate certain food raises blood sugar effect and standard food (usually grape
Sugar) the ratio between blood sugar effect is increased, it refers to that great blood glucose response can be caused after human body eats the food.Glycemic index is anti-
Having reflected food can cause blood sugar for human body to increase how many abilities.The problem of being chosen due to raw material, cake belong to hyperglycemia generation
Index food.Commercially available major part cake all uses flour as raw material, or adds on the basis of as main component with flour
The adjunct ingredients such as tea, black tea are smeared, the nutritive value that can be embodied is also less, and excessive to take in, blood glucose is just more than normal range (NR), influences body
Body health.In addition, from the point of view of nutrient arrangement angles, it is existing use flour as raw material made of lack in cake dietary fiber and
Minerals etc. have the defects that certain on nutritive value.And brown rice contains richer nutrient, such as meals than flour, polished rice
Eat fiber and vitamin, minerals etc., and coarse rice powder it is toasted after can generate the peculiar rice fragrance more fragrant than pure flour.In recent years
Come, domestic food enterprise trial brown rice substitutes flour and makes bakery, the mode of brown rice processing is enriched, so that brown rice
Nutritive value emerge from.
CN104222240A discloses a kind of preparation method of brown rice cake, comprising the following steps: (1) produces brown rice raw material
Powder；(2) brown rice raw material powder and weak strength flour, tea polyphenols are mixed, obtains mixed powder；(3) white granulated sugar and egg are beaten to whiting simultaneously
At thick newborn foam shape, egg liquid is obtained；(4) mixed powder points 2~3 times are admixed in egg liquid, then sequentially adds vegetable fat and complete
Rouge milk obtains cake paste all after mixing；(5) cake paste is packed into the baking tray for having brushed oil, is sent into warmed-up oven and dries
Roasting 15~27min, takes out, being cooled to room temperature can packed products.The brown rice cake of this method preparation belongs to hyperglycemia generation and refers to
Number food, blood glucose can exceed normal range (NR) after excessive intake, influence health, and it is edible to be not suitable for three high crowds.
Currently, unpolished rice food in the market is more single, there are no the full brown rice of hypoglycemia patient for improving satiety
Cake, and occur the cake roasting mode to match with the full brown rice cake of hypoglycemia patient for improving satiety not yet.
Summary of the invention
The technical problem to be solved by the present invention is to overcome drawbacks described above of the existing technology, provide a kind of rich in meals
Fiber and minerals are eaten, blood glucose will not be caused to shake after edible, the raising for being particularly suitable for body weight control crowd and three high crowds is full
The full brown rice cake of the hypoglycemia patient of abdomen sense.
The further technical problems to be solved of the present invention are to overcome drawbacks described above of the existing technology, provide one kind and mention
The preparation method of the full brown rice cake of the hypoglycemia patient of high satiety.
The technical solution adopted by the present invention to solve the technical problems is as follows: a kind of raising satiety hypoglycemia patient
Full brown rice cake, is made of raw material from the following weight: 30~50 parts of coarse rice powder, 20~40 parts of broad bean powder, refined saliva albumen mulberry powder
10~20 parts, 15~20 parts of Rice oil (preferably rice oil), 8~12 parts of antierythrite, 10~12 parts of Icing Sugar, sodium bicarbonate 1~1.5
Part.
The present invention improves raw materials used effect in the full brown rice cake recipes of hypoglycemia patient of satiety:
Brown rice starch rich in, protein, fat, vitamin, minerals, especially dietary fiber and B family vitamin contain
Amount is significantly larger than rice, and dietary fiber can be such that intestinal beneficial bacterium increases significantly, in terms of reducing postprandial blood sugar, absorption cholesterol,
Improving has good characteristic on satiety；
Antierythrite is the functional sugar of minimum energy, and heat only has 1/10th of sucrose heat, since its molecular weight is small, is easy
It is absorbed by the body, and only enters human body large intestine on a small quantity by microbial fermentation, 80% antierythrite enters after being eaten by human body
Among blood of human body, but energy cannot not be provided for body by human enzymes' catabolism, not participated in glycometabolism, can only passed through
Urine is discharged from human body.Therefore, the energy in cake can be effectively reduced using antierythrite and a small amount of Icing Sugar, plays maintenance blood glucose
Smoothly effect；
Broad bean powder medical value with higher, has effects that invigorating the spleen, dampness removing, reducing blood lipid；
Refined saliva albumen mulberry powder is a kind of high protein substance, has effects that hypoglycemic, detoxicating intestine, blood pressure lowering；
Rice oil is a kind of vegetable oil full of nutrition, including rice bran oil.Rice bran oil has good stability, and absorptivity is up to 90% after food
More than.The fatty acid composition of Rice oil, vitamin E, sterol, oryzanol etc. are conducive to the absorption of human body, have and remove in blood
Cholesterol, reduce blood lipid, promote growth in humans development etc. beneficial effects.
The present invention further solves technical solution used by its technical problem: the hypoglycemia generation for improving satiety refers to
The preparation method of the full brown rice cake of number, comprising the following steps:
(1) it makes coarse rice powder: by japonica rice or husked indica-type rice decladding, removing impurity and crack rice, the screening complete brown rice of form is broken
It is broken to beat powder, obtain coarse rice powder；
(2) stirring is dismissed: by Icing Sugar, antierythrite, refined saliva albumen mulberry powder and broad bean powder after stirrer for mixing, stirring is dismissed
Liquid is dismissed at the last shape of thick cream；
(3) raw material mixes: step (2) resulting thick last shape of cream is added in Rice oil and is dismissed in liquid, is mixed evenly；It is added rough
Rice flour mixes, and adds sodium bicarbonate mixing, obtains cake paste；
(4) enter mould to scorch: cake paste obtained in (3) being fitted into Cake mould and is formed, be put into after being cooked in steam box and place into
Oven for baking is taken out, be cooled to room temperature.
Further, in step (4), the temperature of the steam box is 100~120 DEG C, and the time is 10~20min.
Further, in step (4), the temperature of the baking is 100~180 DEG C, and the time is 10~25min.
Further, in step (1), the coarse rice powder crosses 80~140 meshes.
Further, in step (2), the Icing Sugar is crushed made of 60~80 meshes white granulated sugar.
Further, in step (3), described stir evenly stirs 30~40s with the revolving speed of 50~80r/min
Further, in step (3), when the addition coarse rice powder mixes, point 2~3 additions.
The invention has the advantages that: compared with traditional cake, it is not only rich in dietary fiber and minerals in product of the present invention, has
Help many greases of sauce and toxin in human body discharge enteron aisle, it is easier to allow people to generate satiety, sugar intake be reduced, to reduce body
Inner cholesterol, blood lipid and reduce it is edible after blood sugar for human body production quantity, be particularly suitable for three high crowds and control weight crowd be edible；
In preparation method of the present invention by the way of first steaming and baking afterwards, so that interiors of products is soft, external sallow, entrance is salubrious, has only
Special taste flavor.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Raw material used in the embodiment of the present invention is obtained by routine business approach unless otherwise specified.
Embodiment 1
The full brown rice cake of hypoglycemia patient that the present embodiment improves satiety is made of raw material from the following weight: coarse rice powder
300g, broad bean powder 200g, refined saliva albumen mulberry powder 100g, rice bran oil 150g, antierythrite 80g, Icing Sugar 100g, sodium bicarbonate 10g.
The present embodiment improves the preparation method of the full brown rice cake of hypoglycemia patient of satiety, comprising the following steps:
(1) it makes coarse rice powder: then japonica rice or husked indica-type rice decladding being screened, discard wherein impurity and crack rice, by shape
The complete brown rice of state is as raw material；The brown rice of select be crushed and beats powder, obtains coarse rice powder；
(2) stirring is dismissed: Icing Sugar, antierythrite, refined saliva albumen mulberry powder and broad bean powder blender are mixed and quickly beaten, until
Liquid is dismissed at the last shape of thick cream,
(3) raw material mixes: rice bran oil addition being dismissed in liquid, stirs 30s with 70r/min；Coarse rice powder is added three times again, then
1 part of sodium bicarbonate is added to mix, obtains cake paste；
(4) enter mould to scorch: cake paste is fitted into Cake mould, form the consistent cake base of height；It is put into steam box, sets
It 100 DEG C, steaming to 15 minutes outlets, places into oven, toast 20min, baking temperature is 150 DEG C, it takes out, is cooled to room temperature,
?.
The present embodiment interiors of products is soft, and external sallow, entrance is salubrious, has unique oral sensations flavor.
Embodiment 2
The full brown rice cake of hypoglycemia patient that the present embodiment improves satiety is made of raw material from the following weight: coarse rice powder
400g, broad bean powder 300g, refined saliva albumen mulberry powder 150g, rice bran oil 180g, antierythrite 100g, Icing Sugar 110g, sodium bicarbonate 12g.
The present embodiment improves the preparation method of the full brown rice cake of hypoglycemia patient of satiety, comprising the following steps:
(1) it makes coarse rice powder: then japonica rice or husked indica-type rice decladding being screened, discard wherein impurity and crack rice, by shape
The complete brown rice of state is as raw material；The brown rice of select be crushed and beats powder, obtains coarse rice powder；
(2) stirring is dismissed: Icing Sugar, antierythrite, refined saliva albumen mulberry powder and the broad bean powder in above-mentioned formula are mixed with blender
It quickly beats, until dismissing liquid at the last shape of thick cream；
(3) raw material mixes: rice bran oil addition being dismissed in liquid, stirs 30s with 60r/min；Again by 2 additions of coarse rice powder point, then
Sodium bicarbonate is added to mix, obtains cake paste；
(4) enter mould to scorch: cake paste is fitted into Cake mould, form the consistent cake base of height；It is put into steam box, sets
It 100 DEG C, steaming to 15 minutes outlets, places into oven, toast 20min, baking temperature is 150 DEG C, it takes out, is cooled to room temperature,
?.
The present embodiment interiors of products is soft, and external sallow, entrance is salubrious, has unique oral sensations flavor.
Embodiment 3
The full brown rice cake of hypoglycemia patient that the present embodiment improves satiety is made of raw material from the following weight: coarse rice powder
500g, broad bean powder 400g, refined saliva albumen mulberry powder 200g, rice bran oil 200g, antierythrite 120g, Icing Sugar 120g, sodium bicarbonate 15g.
The present embodiment improves the preparation method of the full brown rice cake of hypoglycemia patient of satiety, comprising the following steps:
(1) it makes coarse rice powder: then brown rice decladding being screened, discard wherein impurity and crack rice, form is complete
Brown rice as raw material；The brown rice of select be crushed and beats powder, obtains coarse rice powder；
(2) stirring is dismissed: Icing Sugar, antierythrite, refined saliva albumen mulberry powder and the broad bean powder in above-mentioned formula are mixed with blender
Quickly beat, until liquid is dismissed at the last shape of thick cream,
(3) raw material mixes: rice bran oil addition being dismissed in liquid, stirs 30s with 80r/min；Coarse rice powder is added three times again, then
Sodium bicarbonate is added to mix, obtains cake paste；
(4) enter mould to scorch: cake paste is fitted into Cake mould, form the consistent cake base of height；It is put into steam box, sets
It 100 DEG C, steaming to 15 minutes outlets, places into oven, toast 20min, baking temperature is 150 DEG C, it takes out, is cooled to room temperature,
?.
The present embodiment interiors of products is soft, and external sallow, entrance is salubrious, has unique oral sensations flavor.
Comparative example 1
Be prepared by Chinese invention patent CN104222240A brown rice cake (main component: brown rice, weak strength flour, tea polyphenols,
White granulated sugar, egg, maize germ oil and whole milk), preparation method is as follows:
(1) remove it is miscellaneous after long-grained nonglutinous rice, paddy husking is separated using hulling machine, remove impurity, mould grain, immature grain, obtain essence
Brown rice processed after cleaning, drying, then with pulverizer is worn into powder, sieves with 100 mesh sieve, obtain brown rice raw material powder；
(2) 1kg brown rice raw material powder, 0.4kg weak strength flour and 0.02kg tea polyphenols are weighed, brown rice raw material powder, weak strength flour and tea is more
Phenol is spare after mixing, and obtains mixed powder；
(3) egg for weighing 1kg white granulated sugar and 2.5kg is put into agitator, is beaten with blender to whiting and at thick newborn foam shape,
Obtain egg liquid；
(4) by the mixed powder of step (2), divide 3 times and admix in egg liquid obtained by step (3), then sequentially add 0.12kg corn
Embryo oil and 0.6kg whole milk (being deployed in 200g whole milk powder/L water ratio with 55 DEG C of warm water), it is all mixed
After conjunction, cake paste is obtained；
(5) gained cake paste in step (4) is packed into the baking tray of brush maize germ oil, is sent into and is preheated to 170 DEG C in advance
Oven first uses 170 DEG C of baking 5min of the fire in a stove before fuel is added, then opens face fire, toasts 8min under the conditions of 140 DEG C, 170 DEG C of the fire in a stove before fuel is added of fire in face, then
The fire in a stove before fuel is added is closed, after cake surface brush maize germ oil, 140 DEG C of baking 2min of face fire is finally used, toasts 15min altogether, take out, it is cold
It but can packed products to room temperature.
Comparative example 2 is a kind of sponge cake prod (main component: flour, egg, white granulated sugar) of commercially available flour production.
Human body is carried out to above-described embodiment 1~3 and the resulting cake of comparative example 1 and 2 to eat internal blood sugar test and satisfy
Abdomen sense evaluation study, test method are as follows: the selection age in 20~30 one full year of life, 20 (each 10 of men and women) without smoking excessive drinking etc. no
The volunteer of good living habit, it is desirable that volunteer's health, no metabolic disease, non-diabetic family history and other metabolic diseases
History, no glucose and other carbohydrate do not tolerate, and any drug is not taken in weight-reducing of not dieting in 1 month.Volunteers exist
100g Examples 1 to 3 and the resulting cake of comparative example 1 and 2 are eaten in 8:00 in the next morning after fasting 10h, it is desirable that in 15min
Feed finishes.0 after feed starts, 15,30,45,60,90,120min acquisition finger tip blood, blood glucose is measured using blood glucose meter
Variation；And the full of each sample is determined using glucose as reference with the satiety variation of marking form evaluation different periods after edible
Abdomen sense index.One group of cake sample is measured every three days.As a result as shown in Table 1 and Table 2:
1 volunteer of table eats blood glucose meter measured value and GI value after Examples 1 to 3 and the cake of comparative example 1 and 2
Note: data are the average result that 20 healthy volunteers foretaste in table
As it can be seen from table 1 eating blood glucose value after the cake in the embodiment of the present invention 1~3 compared with cake in comparative example 1,2
Ascensional range significantly becomes smaller, and illustrates that product of the present invention is more advantageous to and maintains blood glucose steady.Meanwhile in the embodiment of the present invention 1~3
The GI value of the brown rice cake of hypoglycemia patient is substantially less than the GI value in comparative example 1,2, illustrates maintaining blood glucose steady
Upper product of the present invention is better than the brown rice cake in Chinese invention patent CN104222240A and the cake of commercially available flour production.
Satiety is evaluated after table 2 eats Examples 1 to 3 and the cake of comparative example 1 and 2
Note: numerical value is that " 0 " indicates that " numerical value of > 0 " indicates satiety degree both without hunger or without satiety in table,
" 0 numerical value of < " indicates hunger degree.
As can be seen from Table 2, compared with cake in comparative example 1,2, after eating the cake in the embodiment of the present invention 1~3,
The satiety of subject is remarkably reinforced, and the satiety duration is long.In illustrating that product of the present invention is better than on increasing satiety
The cake of brown rice cake and the production of commercially available flour in state patent of invention CN104222240A.
Claims (9)
1. a kind of full brown rice cake of hypoglycemia patient for improving satiety, which is characterized in that by the raw material of following parts by weight
It is made: 30~50 parts of coarse rice powder, 20~40 parts of broad bean powder, refined 10~20 parts of saliva albumen mulberry powder, 15~20 parts of Rice oil, erythrose
8~12 parts of alcohol, 10~12 parts of Icing Sugar, 1~1.5 part of sodium bicarbonate.
2. improving the full brown rice cake of hypoglycemia patient of satiety according to claim 1, which is characterized in that the rice
Rice bran oil is rice bran oil.
3. a kind of preparation method for the full brown rice cake of hypoglycemia patient for improving satiety as claimed in claim 1 or 2,
It is characterized in that, comprising the following steps:
(1) it makes coarse rice powder: by japonica rice or husked indica-type rice decladding, removing impurity and crack rice, the screening complete brown rice of form is broken
It is broken to beat powder, obtain coarse rice powder；
(2) stirring is dismissed: by Icing Sugar, antierythrite, refined saliva albumen mulberry powder and broad bean powder after stirrer for mixing, stirring is dismissed
Liquid is dismissed at the last shape of thick cream；
(3) raw material mixes: step (2) resulting thick last shape of cream is added in Rice oil and is dismissed in liquid, mixes, stirs evenly；It is added
Coarse rice powder mixes, and adds sodium bicarbonate mixing, obtains cake paste；
(4) enter mould to scorch: cake paste obtained in (3) being fitted into Cake mould and is formed, be put into after being cooked in steam box and place into
Oven for baking is taken out, be cooled to room temperature.
4. improving the preparation method of the full brown rice cake of hypoglycemia patient of satiety, feature according to claim 3
It is, in step (4), the temperature of the steam box is 100~120 DEG C, and the time is 10~20min.
5. special according to the preparation method of the full brown rice cake of hypoglycemia patient for improving satiety of claim 3 or 4
Sign is, in step (4), the temperature of the baking is 100~180 DEG C, and the time is 10~25min.
6. the preparation method of the full brown rice cake of hypoglycemia patient of satiety is improved according to one of claim 3~5,
It is characterized in that, the coarse rice powder crosses 80~140 meshes in step (1).
7. the preparation method of the full brown rice cake of hypoglycemia patient of satiety is improved according to one of claim 3~6,
It is characterized in that, in step (2), the Icing Sugar is to be crushed white granulated sugar made of 60~80 meshes.
8. the preparation method of the full brown rice cake of hypoglycemia patient of satiety is improved according to one of claim 3~7,
It is characterized in that, described stir evenly stirs 30~40s with the revolving speed of 50~80r/min in step (3).
9. the preparation method of the full brown rice cake of hypoglycemia patient of satiety is improved according to one of claim 3~8,
It is characterized in that, in step (3), when coarse rice powder mixing is added, point 2~3 additions.
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| CN110771795A (en) * | 2019-10-21 | 2020-02-11 | 广东广益科技实业有限公司 | Rice steamed cake and processing method thereof |
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