CN111066847A - Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof - Google Patents

Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof Download PDF

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CN111066847A
CN111066847A CN201911393321.1A CN201911393321A CN111066847A CN 111066847 A CN111066847 A CN 111066847A CN 201911393321 A CN201911393321 A CN 201911393321A CN 111066847 A CN111066847 A CN 111066847A
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parts
low
moon cake
powder
stuffing
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张波
唐黎明
崔鹏举
刘竞男
郑元元
徐佳
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Methuselah Medical Technology Shanghai Co ltd
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Methuselah Medical Technology Shanghai Co ltd
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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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • 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
    • 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
    • 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
    • A21D2/366—Tubers, roots

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  • Food Science & Technology (AREA)
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  • General Health & Medical Sciences (AREA)
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  • Molecular Biology (AREA)
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Abstract

The low GI moon cake provided by the invention has the advantages of high dietary fiber content, low oil content and heat, lower GI value, fine and full taste, moderate sweetness and better flavor. The moon cake is used for people who need to control blood sugar, can effectively control the peak value of blood sugar, has high dietary fiber content and strong satiety, and can play a role in controlling weight.

Description

Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to a low GI (glycemic index) moon cake suitable for diabetics and a preparation method thereof.
Background
Glycemic index, gi (glycemic index), is the percent value of the blood glucose response level in a diet containing 50 grams of carbohydrate in a given time period (typically 2 hours) with an equivalent amount of glucose. Glycemic index for glucose is usually defined as 100, GI <55 is low GI food; >70 is a high GI food. The GI value defines the amount of the food's ability to elevate blood glucose, and the higher the GI value, the more likely it is to elevate blood glucose. After the low GI food is taken, the nutrient substances are slowly digested and decomposed, and the rising speed and the rising amplitude of the blood sugar are small, so that the blood sugar of the diabetic can be well controlled.
Moon cake is a traditional food which is necessary to be eaten in the middle and autumn festival in China, and has the symbolism meaning of reunion and harmony. The moon cakes have various manufacturing methods, but most of the moon cakes have the characteristics of high sugar, high grease and high calorie, the sugar content is up to 45-55 percent, the oil content is about 30 percent, and the high-sugar high-oil food is easy to cause obesity, causes hyperlipidemia, arteriosclerosis, diabetes mellitus and the like, and is not suitable for diabetics to eat.
The traditional moon cake mostly takes high GI wheat flour as a main raw material, the addition amount of oil and sugar is large, so that the moon cake has good taste, but simultaneously has the characteristics of high sugar, high grease and high calorie, and a diabetic can cause the increase of blood sugar in the body if eating the traditional moon cake, and can also induce diabetic coma or ketoacidosis if overeating the traditional moon cake.
In recent years, many manufacturers have introduced "sugar-free moon cakes", which are actually only "sugar-free fillings", and most of the moon cake raw materials are starch, the starch is a monosaccharide through decomposition, and the starch substantially contains 70% of sugar, except for the starch, other components such as carbohydrates such as sweetened bean paste are gradually hydrolyzed by amylase and the like in the digestive tract of a human body to obtain monosaccharides such as glucose, and then the monosaccharides are absorbed into blood through intestinal mucosa, so even the "sugar-free" moon cakes are eaten by diabetics with caution.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a low GI moon cake suitable for diabetic patients and a preparation method thereof, wherein the moon cake provided by the present invention has a low GI value, is suitable for people who need to control blood sugar, can effectively control the peak value of blood sugar, has high dietary fiber content and strong satiety, and can achieve the effect of controlling weight.
The invention provides a low GI (glycemic index) moon cake suitable for diabetics, which comprises the following components in percentage by mass (1-3): (1-4) the cake wrapper and stuffing, wherein the cake wrapper is prepared from the following raw materials in parts by mass:
30-50 parts of white kidney beans, 10-30 parts of chickpeas, 10-20 parts of vegetable oil, 8-16 parts of cream, 7-15 parts of starch, 0.5-3 parts of edible salt, 0.5-3 parts of color ingredients and 10-30 parts of water;
the stuffing is prepared from the following raw materials in parts by mass:
20-40 parts of white kidney beans, 10-30 parts of chickpeas, 20-40 parts of flavor raw materials, 5-20 parts of protein ingredients, 5-25 parts of vegetable oil, 5-25 parts of sugar alcohol, 1-10 parts of oligosaccharides, 2-10 parts of resistant dextrin, 1-10 parts of konjac flour, 1-8 parts of oat bran powder, 1-5 parts of chia seeds, 0.5-5 parts of inulin, 0.1-4 parts of lily extracts and 10-30 parts of water.
Preferably, the starch is selected from one or more of wheat starch, corn starch and sweet potato starch.
Preferably, the color ingredients are selected from at least one of matcha powder, red yeast rice red, egg yolk powder and chocolate powder.
Preferably, the sugar alcohol is selected from one or more of oat sugar alcohol, isomalt, sorbitol and xylitol.
Preferably, the oligosaccharide is selected from one or more of fructo-oligosaccharide, isomaltooligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide.
Preferably, the flavor raw material is at least one selected from mung bean, egg yolk, desiccated coconut and chocolate.
Preferably, the protein ingredient is selected from one or more of milk powder, whey protein powder and soybean protein isolate powder.
The invention also provides a preparation method of the low GI moon cake suitable for the diabetics, which comprises the following steps:
A) cleaning white kidney beans and chickpeas, soaking in clear water, peeling, adding water, decocting to soft, taking out the decocted white kidney beans and chickpeas, pulverizing, and sieving to obtain bean paste;
B) preparing cake crust
B1) Adding water, salt and cream to the partial bean paste obtained in the step A) to obtain a mixture;
B2) frying the mixture, adding vegetable oil, continuously frying, adding starch, and continuously frying until the mixture is not stuck to a pan to obtain dough;
B3) the dough is mixed with color ingredients to obtain the crust.
C) Preparation of stuffing
C1) Adding water, sugar alcohol, oligosaccharide, resistant dextrin, protein ingredients, oat bran powder, konjac powder, flavor raw materials, chia seeds, inulin and lily extract into the residual bean paste obtained in the step A), and uniformly stirring to obtain a mixture;
C2) frying the mixture obtained in the step C1), adding vegetable oil, and continuously frying until the mixture is not stuck to a pot to obtain stuffing;
D) and adding the stuffing into the cake crust according to a certain proportion, wrapping, placing in a mould, pressing for forming, demoulding, and placing in an oven for baking to obtain the low GI moon cake suitable for the diabetics.
Compared with the prior art, the invention provides a low GI moon cake suitable for diabetics, which comprises the following components in percentage by mass (1-3): (1-4) the cake wrapper and stuffing, wherein the cake wrapper is prepared from the following raw materials in parts by mass: 30-50 parts of white kidney beans, 10-30 parts of chickpeas, 10-20 parts of vegetable oil, 8-16 parts of cream, 7-15 parts of starch, 0.5-3 parts of edible salt, 0.5-3 parts of color ingredients and 10-30 parts of water; the stuffing is prepared from the following raw materials in parts by mass: 20-40 parts of white kidney beans, 10-30 parts of chickpeas, 20-40 parts of flavor raw materials, 5-20 parts of protein ingredients, 5-25 parts of vegetable oil, 5-25 parts of sugar alcohol, 1-10 parts of oligosaccharides, 2-10 parts of resistant dextrin, 1-10 parts of konjac flour, 1-8 parts of oat bran powder, 1-5 parts of chia seeds, 0.5-5 parts of inulin, 0.1-4 parts of lily extracts and 10-30 parts of water. The low GI moon cake provided by the invention has the advantages of high dietary fiber content, low oil content and heat, lower GI value, fine and full taste, moderate sweetness and better flavor. The moon cake is used for people who need to control blood sugar, can effectively control the peak value of blood sugar, has high dietary fiber content and strong satiety, and can play a role in controlling weight.
Detailed Description
The invention provides a low GI (glycemic index) moon cake suitable for diabetics, which comprises the following components in percentage by mass (1-3): (1-4) the cake wrapper and stuffing, wherein the cake wrapper is prepared from the following raw materials in parts by mass:
30-50 parts of white kidney beans, 10-30 parts of chickpeas, 10-20 parts of vegetable oil, 8-16 parts of cream, 7-15 parts of starch, 0.5-3 parts of edible salt, 0.5-3 parts of color ingredients and 10-30 parts of water;
the stuffing is prepared from the following raw materials in parts by mass:
20-40 parts of white kidney beans, 10-30 parts of chickpeas, 20-40 parts of flavor raw materials, 5-20 parts of protein ingredients, 5-25 parts of vegetable oil, 5-25 parts of sugar alcohol, 1-10 parts of oligosaccharides, 2-10 parts of resistant dextrin, 1-10 parts of konjac flour, 1-8 parts of oat bran powder, 1-5 parts of chia seeds, 0.5-5 parts of inulin, 0.1-4 parts of lily extracts and 10-30 parts of water.
The invention adopts the white kidney beans and the chickpeas with low GI value to replace wheat flour with high GI value in the traditional process, the white kidney beans are rich in nutrition and are rich in protein, amino acid, B vitamins and vitamin C, in addition, the white kidney beans are rich in α -amylase inhibitor, which can effectively block the decomposition of starch in high-starch foods (coarse cereals, wheaten foods, rice and related cakes and snacks) and delay the digestion and absorption of carbohydrate, the chickpeas belong to low-GI value foods, wherein isoflavone, saponin and other active substances can delay the absorption of sugar by organisms, trace element zinc can regulate lipid balance, and trace element chromium can increase the activity of insulin and the number of insulin receptors in vivo, thereby achieving the purposes of controlling blood sugar and improving diabetes symptoms.
The low GI moon cake suitable for the diabetics comprises cake crust, wherein the cake crust is prepared from the following raw materials in parts by mass:
30-50 parts of white kidney beans, 10-30 parts of chickpeas, 10-20 parts of vegetable oil, 8-16 parts of cream, 7-15 parts of starch, 0.5-3 parts of edible salt, 0.5-3 parts of color ingredients and 10-30 parts of water.
The raw materials for preparing the low GI moon cake crust comprise 30-50 parts of white kidney beans, preferably 35-45 parts, and further preferably 35-42 parts.
The raw materials for preparing the low GI moon cake crust also comprise 10-30 parts of chickpeas, preferably 11-25 parts, and more preferably 11-22 parts.
The raw materials for preparing the low GI moon cake crust also comprise 10-20 parts of vegetable oil, preferably 12-18 parts, and further preferably 14-16 parts. The vegetable oil is selected from one or more of soybean oil, sunflower seed oil, peanut oil and corn oil.
The raw materials for preparing the low GI moon cake crust also comprise 8-16 parts of cream, preferably 10-14 parts, and further preferably 11-13 parts. The cream is margarine or natural cream.
The raw materials for preparing the low GI moon cake crust also comprise 7-15 parts of starch, preferably 9-13 parts of starch, and further preferably 10-12 parts of starch. The starch is selected from one or more of wheat starch, corn starch and sweet potato starch.
The raw materials for preparing the low GI moon cake crust also comprise 0.5-3 parts of edible salt, preferably 1.0-2.5 parts, and further preferably 1.0-2.0 parts.
The raw materials for preparing the low GI moon cake crust also comprise 0.5-3 parts of color ingredients, 1.0-2.5 parts, and preferably 1.0-2.0 parts. The color ingredient is at least one of matcha powder, red yeast rice red, egg yolk powder and chocolate powder.
The raw materials for preparing the low GI moon cake crust also comprise 10-30 parts of water.
The stuffing of the low GI moon cake provided by the invention is prepared from the following raw materials in parts by mass:
20-40 parts of white kidney beans, 10-30 parts of chickpeas, 20-40 parts of flavor raw materials, 5-20 parts of protein ingredients, 5-25 parts of vegetable oil, 5-25 parts of sugar alcohol, 1-10 parts of oligosaccharides, 2-10 parts of resistant dextrin, 1-10 parts of konjac flour, 1-8 parts of oat bran powder, 1-5 parts of chia seeds, 0.5-5 parts of inulin, 0.1-4 parts of lily extracts and 10-30 parts of water.
The raw materials for preparing the low GI moon cake stuffing comprise 20-40 parts of white kidney beans, preferably 25-35 parts, and further preferably 25-32 parts.
The raw materials for preparing the low GI moon cake stuffing also comprise 10-30 parts of chickpeas, preferably 10-25 parts, and further preferably 10-22 parts.
The preparation raw materials of the low GI moon cake stuffing also comprise 20-40 parts of flavor raw materials, preferably 25-35 parts, and more preferably 28-32 parts. The flavor raw material is at least one of mung bean, egg yolk, desiccated coconut and chocolate.
The preparation raw materials of the low GI moon cake stuffing also comprise 5-20 parts of protein ingredients, preferably 10-16 parts, and further preferably 15-16 parts. The protein ingredient is one or more selected from milk powder, whey protein powder and soybean protein isolate powder.
The preparation raw materials of the low GI moon cake stuffing also comprise 5-25 parts of vegetable oil, preferably 8-20 parts, and further preferably 8-15 parts. The vegetable oil is selected from one or more of soybean oil, sunflower seed oil, peanut oil and corn oil. .
The preparation raw materials of the low GI moon cake stuffing also comprise 5-25 parts of sugar alcohol, preferably 8-20 parts, and further preferably 8-15 parts. The sugar alcohol is one or more selected from oat sugar alcohol, isomalt, sorbitol and xylitol.
The preparation raw materials of the low GI moon cake stuffing also comprise 1-10 parts of oligosaccharide, preferably 3-8 parts, and further preferably 3-4 parts. The oligosaccharide is one or more selected from fructo-oligosaccharide, isomaltooligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide.
The sugar alcohol and the oligosaccharide are adopted to replace white granulated sugar, maltose syrup and the like with high GI value in the traditional process, and the sugar alcohol has the characteristics of low sweetness, low calorie, no decayed tooth and the like, and can not stimulate insulin secretion, so the sugar alcohol is often used as a sweetening agent for patients with diabetes and obesity. The oligosaccharide has low calorie, can not be digested and absorbed in intestinal tract, can directly enter the intestinal tract to be utilized by beneficial bacterium bifidobacterium, can inhibit the rise of blood sugar and reduce cholesterol, basically does not increase blood sugar and blood fat, and can not cause obesity after being ingested, thereby being used as a sweet taste product for diabetics. The good functional properties of the sugar alcohol and the oligosaccharide increase the edible value of the moon cake, and the moon cake is suitable for patients with diabetes and obesity.
The raw materials for preparing the low GI moon cake stuffing also comprise 2-10 parts of resistant dextrin, preferably 4-8 parts, and further preferably 4-7 parts.
The raw materials for preparing the low GI moon cake stuffing also comprise 1-10 parts of konjac flour, preferably 2-8 parts, and more preferably 2-5 parts.
The raw materials for preparing the low GI moon cake stuffing also comprise 1-8 parts of oat bran powder, preferably 2-6 parts, and further preferably 2-5 parts.
The raw materials for preparing the low GI moon cake stuffing also comprise 1-5 parts of chia seeds, preferably 1-4 parts, and further preferably 1-3 parts.
The raw materials for preparing the low GI moon cake stuffing also comprise 0.5-5 parts of inulin, preferably 1-4 parts, and more preferably 1-3 parts.
The invention adopts the raw materials which are rich in soluble dietary fiber and insoluble dietary fiber and have low GI value in reasonable proportion to slow down the conversion of carbohydrate into glucose, wherein the soluble dietary fiber forms a protective film on the intestinal wall to slow down the absorption of glucose, thereby regulating and controlling the blood sugar.
The invention adds prebiotics such as resistant dextrin, inulin and oligosaccharide, etc., can promote growth of intestinal bifidobacteria and lactic acid bacteria, improve intestinal function, etc. while generating satiety, and is beneficial to controlling body weight.
Wherein inulin is a natural soluble dietary fiber, hardly hydrolyzed and digested by gastric acid, and fermented by a large amount of beneficial microorganisms in colon, so that it has multiple health promotion functions of controlling blood lipid, lowering blood sugar, improving intestinal function, and promoting mineral absorption
The resistant dextrin is a water-soluble dietary fiber, is processed by starch, has physiological functions of reducing blood sugar, regulating blood sugar, reducing blood fat, improving gastrointestinal flora, relaxing bowel, promoting mineral absorption and the like, and has good food processing performances of solubility, heat stability and the like, and is an ideal functional food raw material.
The oat bran powder is rich in dietary fiber and contains more than or equal to 18% of oat β -glucan, so that the oat bran powder has the characteristics of the dietary fiber and the oat β -glucan, and has the effects of enhancing satiety, reducing cholesterol, controlling blood sugar content, improving gastrointestinal peristalsis function, relaxing bowel and the like
The konjac flour contains glucoside glycan, has strong water absorption, is not easy to digest and absorb after eating, enhances the viscosity of chyme in the digestive tract due to high viscosity of the glucoside glycan, and can effectively inhibit the increase of blood sugar value and promote intestinal peristalsis by forming a protective film in the intestines.
Chia seed is rich in α -linolenic acid which is a fatty acid essential to human body, and a plurality of antioxidant active ingredients, is a source of natural omega-3 fatty acid, contains rich dietary fiber, protein, vitamins, minerals and the like, and can improve immunity, prevent coronary heart disease, prevent constipation, obesity and type II diabetes.
The raw materials for preparing the low GI moon cake stuffing also comprise 0.1-4 parts of lily extract, preferably 0.5-3 parts, and further preferably 0.5-2 parts. The lily extract is a self-prepared or commercially available product, preferably a commercially available product. The lily extract is rich in lily polysaccharide, can repair P-islet cells, enhance the function of insulin secretion, reduce the secretion of renal epithelial hormones, and promote the combined action of converting blood sugar in the liver into glycogen, so that the blood sugar is reduced, and the lily extract has a remarkable effect of treating diabetes.
In the invention, the mass ratio of the cake crust to the stuffing is (1-3): (1-4).
The invention also provides a preparation method of the low GI moon cake suitable for the diabetics, which comprises the following steps:
A) cleaning white kidney beans and chickpeas, soaking in clear water, peeling, adding water, decocting to soft, taking out the decocted white kidney beans and chickpeas, pulverizing, and sieving to obtain bean paste;
B) preparing cake crust
B1) Adding water, salt and cream to the partial bean paste obtained in the step A) to obtain a mixture;
B2) frying the mixture, adding vegetable oil, continuously frying, adding starch, and continuously frying until the mixture is not stuck to a pan to obtain dough;
B3) the dough is mixed with color ingredients to obtain the crust.
C) Preparation of stuffing
C1) Adding water, sugar alcohol, oligosaccharide, resistant dextrin, protein ingredients, oat bran powder, konjac powder, flavor raw materials, chia seeds, inulin and lily extract into the residual bean paste obtained in the step A), and uniformly stirring to obtain a mixture;
C2) frying the mixture obtained in the step C1), adding vegetable oil, and continuously frying until the mixture is not stuck to a pot to obtain stuffing;
D) and adding the stuffing into the cake crust according to a certain proportion, wrapping, placing in a mould, pressing for forming, demoulding, and placing in an oven for baking to obtain the low GI moon cake suitable for the diabetics.
The preparation method provided by the invention is simple and easy to operate, and can realize large-scale production.
The low GI moon cake provided by the invention has the advantages of high dietary fiber content, low oil content and heat, lower GI value, fine and full taste, moderate sweetness and better flavor. The moon cake is used for people who need to control blood sugar, can effectively control the peak value of blood sugar, has high dietary fiber content and strong satiety, and can play a role in controlling weight.
For further understanding of the present invention, the following examples are provided to illustrate the low GI mooncake suitable for diabetic patients and the preparation method thereof, and the scope of the present invention is not limited by the following examples.
In the following examples, the starting materials are generally commercially available.
Example 1:
the invention provides a low GI moon cake suitable for diabetics, which comprises moon cake skin and moon cake stuffing, wherein the mass percent of the moon cake skin is 40%, and the mass percent of the stuffing is 60%.
Wherein the moon cake crust comprises the following components in parts by weight: 35 parts of white kidney bean, 11 parts of chickpea, 15 parts of corn oil, 13 parts of water, 12 parts of natural cream, 12 parts of corn starch, 1 part of green tea powder and 1 part of edible salt;
the moon cake stuffing comprises 25 parts of white kidney bean, 15 parts of mung bean powder, 10 parts of chickpea, 14 parts of water, 8 parts of isomaltitol, 8 parts of corn oil, 4 parts of resistant dextrin, 3 parts of skim milk powder, 3 parts of fructo-oligosaccharide, 2 parts of whey protein powder, 2 parts of oat bran powder, 2 parts of konjac flour, 1.5 parts of desiccated coconut, 1 part of chia seed, 1 part of inulin and 0.5 part of lily extract.
The preparation method comprises the following steps:
1) cleaning white kidney bean and chickpea, soaking in clear water, peeling, adding a little water, decocting until the mixture is soft and rotten, taking out the decocted white kidney bean and chickpea, pulverizing, and sieving.
2) Adding water, salt and natural cream into the bean paste obtained in the step 1), and uniformly stirring to obtain a mixture A.
3) Putting the mixture A obtained in the step 2) into a pot, frying for 10min, adding vegetable oil, continuously frying for 5min, adding corn starch, and continuously frying until the mixture is not stuck to the pot to obtain dough.
4) Adding the dough obtained in the step 3) into green tea powder, and uniformly mixing to obtain the moon cake skin.
5) Adding mung bean flour, water, isomaltitol, fructo-oligosaccharide, resistant dextrin, skim milk powder, whey protein powder, oat bran powder, konjac flour, desiccated coconut, chia seed, inulin and lily extract into the bean paste obtained in the step 1), and uniformly stirring to obtain a mixture B.
6) And (3) frying the mixture B obtained in the step 5) in a pot for 10min, adding vegetable oil, and continuously frying until the mixture B is not stuck to the pot to obtain the moon cake stuffing.
7) Adding moon cake stuffing into moon cake skin according to a certain proportion, wrapping, placing in a mould, pressing for molding, demoulding, and placing in an oven for baking until the moon cake stuffing is golden yellow.
Example 2:
the invention provides a low GI moon cake suitable for diabetics, which comprises moon cake skin and moon cake stuffing, wherein the mass percent of the moon cake skin is 40%, and the mass percent of the stuffing is 60%.
Wherein the moon cake crust comprises the following components in parts by weight: 35 parts of white kidney bean, 11 parts of chickpea, 15 parts of soybean oil, 13 parts of water, 12 parts of natural cream, 12 parts of wheat starch, 1 part of monascus red and 1 part of edible salt;
the moon cake stuffing comprises 25 parts of white kidney bean, 10 parts of chickpea, 16 parts of salted duck egg yolk, 12 parts of water, 8 parts of isomaltitol, 4 parts of galacto-oligosaccharide, 8 parts of soybean oil, 4 parts of resistant dextrin, 3 parts of skim milk powder, 2 parts of whey protein powder, 2 parts of oat bran powder, 2 parts of konjac powder, 1.5 parts of desiccated coconut, 1 part of chia seed, 1 part of inulin and 0.5 part of lily extract.
The preparation method comprises the following steps:
1) cleaning white kidney bean and chickpea, soaking in clear water, peeling, adding a little water, decocting to soft, taking out the decocted white kidney bean, pulverizing, and sieving
2) Adding water, salt and natural cream into the bean paste obtained in the step 1), and uniformly stirring to obtain a mixture A.
3) Putting the mixture A obtained in the step 2) into a pot, frying for 10min, adding vegetable oil, continuously frying for 5min, adding wheat starch, and continuously frying until the mixture is not stuck to the pot to obtain dough.
4) Adding monascus red into the dough obtained in the step 3), and uniformly mixing to obtain the moon cake wrapper.
5) Adding mung bean flour, water, isomaltitol, galacto-oligosaccharide, resistant dextrin, skim milk powder, whey protein powder, oat bran powder, konjac flour, desiccated coconut, chia seed, inulin and lily extract into the bean paste obtained in the step 1), and uniformly stirring to obtain a mixture B.
6) And (3) frying the mixture B obtained in the step 5) in a pot for 10min, adding vegetable oil, and continuously frying until the mixture B is not stuck to the pot to obtain the moon cake stuffing.
7) Adding moon cake stuffing into moon cake skin according to a certain proportion, wrapping, placing in a mould, pressing for molding, demoulding, and placing in an oven for baking until the moon cake stuffing is golden yellow.
Example 3:
the invention provides a low GI moon cake suitable for diabetics, which comprises moon cake skin and moon cake stuffing, wherein the mass percent of the moon cake skin is 40%, and the mass percent of the stuffing is 60%.
Wherein the moon cake crust comprises the following components in parts by weight: 35 parts of white kidney bean, 11 parts of chickpea, 15 parts of soybean oil, 13 parts of water, 12 parts of natural cream, 11 parts of wheat starch, 2 parts of egg yolk powder and 1 part of edible salt;
the moon cake stuffing comprises 25 parts of white kidney bean, 15 parts of desiccated coconut, 10 parts of chickpea, 15.5 parts of water, 8 parts of isomalt, 8 parts of soybean oil, 4 parts of resistant dextrin, 3 parts of skim milk powder, 3 parts of fructo-oligosaccharide, 2 parts of whey protein powder, 2 parts of oat bran powder, 2 parts of konjac powder, 1 part of chia seed, 1 part of inulin and 0.5 part of lily extract.
The preparation method comprises the following steps:
1) cleaning white kidney bean and chickpea, soaking in clear water, peeling, adding a little water, decocting until the mixture is soft and rotten, taking out the decocted white kidney bean and chickpea, pulverizing, and sieving.
2) Adding water, salt and natural cream into the bean paste obtained in the step 1), and uniformly stirring to obtain a mixture A.
3) Putting the mixture A obtained in the step 2) into a pot, frying for 10min, adding vegetable oil, continuously frying for 5min, adding wheat starch, and continuously frying until the mixture is not stuck to the pot to obtain dough.
4) Adding the egg yolk powder into the dough obtained in the step 3), and uniformly mixing to obtain the moon cake skin.
5) Adding desiccated coconut, water, isomalt, fructo-oligosaccharide, resistant dextrin, skim milk powder, whey protein powder, oat bran powder, konjac flour, chia seed, inulin and lily extract into the bean paste obtained in the step 1), and uniformly stirring to obtain a mixture B.
6) And (3) frying the mixture B obtained in the step 5) in a pot for 10min, adding vegetable oil, and continuously frying until the mixture B is not stuck to the pot to obtain the moon cake stuffing.
7) Adding moon cake stuffing into moon cake skin according to a certain proportion, wrapping, placing in a mould, pressing for molding, demoulding, and placing in an oven for baking until the moon cake stuffing is golden yellow.
Example 4
First, nutrient component test
The product was tested for its nutritional content according to the national standard method, the results are shown in the following table:
TABLE 1
Figure BDA0002345602580000101
Second, sensory index
The low-GI moon cakes prepared by the formula and the production process in the embodiment 1-3 are subjected to sensory evaluation, 12 trained judges are selected for evaluation of shape, color, smell and taste, and sensory evaluation standards are shown in Table 2:
TABLE 2 sensory evaluation criteria
Figure BDA0002345602580000111
The results are shown in Table 3, and Table 3 shows the results of sensory evaluation.
TABLE 3 sensory evaluation results
Tissue state Color and luster Smell(s) Taste of the product Total of
Example 1 24 23 20 24 91
Example 2 23 20 21 23 87
Example 3 22 21 23 23 89
According to the sensory evaluation result analysis of the embodiment, the low GI moon cake prepared in the range of the raw material proportion and the technical process parameters has the advantages of fine and full taste, moderate sweetness and better flavor.
Third, measurement of glycemic index
13 healthy adult volunteers were selected for testing (see WS/T652-2019, methods for determining food glycemic index), wherein the volunteers were 21-37 years old, the mean age was 26 + -5.5 years old, and the mean bodyWeight index (BMI): 22.3. + -. 0.9kg/m2The labor is light, and the history of diabetes and other metabolic diseases is not existed.
The experimental method adopts a fingertip tubule method to test the blood sugar.
Subjects were 20: after 00, fasting was performed until the next morning, and fasting blood glucose was measured by the fingertip capillary method. Two groups were consumed, one group with 50g glucose and the other with 84g basal formula sample with low glycemic index (equivalent 50g carbohydrate), and fingertip capillary blood glucose levels were tested at 15, 30, 45, 60, 75, 90, 120min post-meal, respectively. The blood glucose index is calculated according to the following formula, the result is shown in tables 5-6, and the blood glucose value in tables 5-6 is the mean value.
Figure BDA0002345602580000112
Table 4 blood glucose levels after eating the moon cake prepared in example 1
Figure BDA0002345602580000121
The GI value of the low glycemic index base formula sample of example 1 of the invention was calculated to be 34.1 for low GI diets (GI ≦ 55). Therefore, the basic food formula with the low sugar generation index, which is prepared by the invention, can effectively reduce postprandial blood sugar, thereby achieving the function of assisting in controlling blood sugar.
Table 5 blood glucose levels after eating the moon cake prepared in example 2
Figure BDA0002345602580000122
The GI value of the low glycemic index base formula sample of example 2 of the invention was calculated to be 39.8 for low GI diets (GI ≦ 55). Therefore, the basic food formula with the low sugar generation index, which is prepared by the invention, can effectively reduce postprandial blood sugar, thereby achieving the function of assisting in controlling blood sugar.
Table 6 blood glucose levels after eating the moon cake prepared in example 3
Figure BDA0002345602580000123
The GI value of the low glycemic index base formula sample of example 2 of the invention was calculated to be 32.4 for low GI diets (GI ≦ 55). Therefore, the basic food formula with the low sugar generation index, which is prepared by the invention, can effectively reduce postprandial blood sugar, thereby achieving the function of assisting in controlling blood sugar.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (8)

1. The low GI moon cake suitable for diabetics is characterized by comprising the following components in percentage by mass (1-3): (1-4) the cake wrapper and stuffing, wherein the cake wrapper is prepared from the following raw materials in parts by mass:
30-50 parts of white kidney beans, 10-30 parts of chickpeas, 10-20 parts of vegetable oil, 8-16 parts of cream, 7-15 parts of starch, 0.5-3 parts of edible salt, 0.5-3 parts of color ingredients and 10-30 parts of water;
the stuffing is prepared from the following raw materials in parts by mass:
20-40 parts of white kidney beans, 10-30 parts of chickpeas, 20-40 parts of flavor raw materials, 5-20 parts of protein ingredients, 5-25 parts of vegetable oil, 5-25 parts of sugar alcohol, 1-10 parts of oligosaccharides, 2-10 parts of resistant dextrin, 1-10 parts of konjac flour, 1-8 parts of oat bran powder, 1-5 parts of chia seeds, 0.5-5 parts of inulin, 0.1-4 parts of lily extracts and 10-30 parts of water.
2. The low GI moon cake according to claim 1, wherein the starch is selected from one or more of wheat starch, corn starch, sweet potato starch.
3. The low GI moon cake according to claim 1, wherein the color ingredient is at least one selected from powdered matcha, red yeast rice red, egg yolk powder and chocolate powder.
4. The low GI mooncake according to claim 1, wherein the sugar alcohol is selected from one or more of oat sugar alcohol, isomalt, sorbitol, xylitol.
5. The low-GI moon cake according to claim 1, wherein the oligosaccharide is one or more selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide and xylooligosaccharide.
6. The low GI mooncake according to claim 1, wherein the flavor raw material is at least one selected from the group consisting of mung bean, egg yolk, desiccated coconut, and chocolate.
7. The low GI moon cake according to claim 1, wherein the protein ingredient is selected from one or more of milk powder, whey protein powder, soy protein isolate powder.
8. The preparation method of the low GI moon cake suitable for diabetics according to any one of claims 1 to 7, comprising the following steps:
A) cleaning white kidney beans and chickpeas, soaking in clear water, peeling, adding water, decocting to soft, taking out the decocted white kidney beans and chickpeas, pulverizing, and sieving to obtain bean paste;
B) preparing cake crust
B1) Adding water, salt and cream to the partial bean paste obtained in the step A) to obtain a mixture;
B2) frying the mixture, adding vegetable oil, continuously frying, adding starch, and continuously frying until the mixture is not stuck to a pan to obtain dough;
B3) mixing the dough with color ingredients to obtain a cake crust;
C) preparation of stuffing
C1) Adding water, sugar alcohol, oligosaccharide, resistant dextrin, protein ingredients, oat bran powder, konjac powder, flavor raw materials, chia seeds, inulin and lily extract into the residual bean paste obtained in the step A), and uniformly stirring to obtain a mixture;
C2) frying the mixture obtained in the step C1), adding vegetable oil, and continuously frying until the mixture is not stuck to a pot to obtain stuffing;
D) and adding the stuffing into the cake crust according to a certain proportion, wrapping, placing in a mould, pressing for forming, demoulding, and placing in an oven for baking to obtain the low GI moon cake suitable for the diabetics.
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