CN111345334A - Low-GI (glycemic index) lipid-lowering, sugar-controlling and bowel-relaxing biscuit and preparation method thereof - Google Patents
Low-GI (glycemic index) lipid-lowering, sugar-controlling and bowel-relaxing biscuit and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
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Abstract
The invention discloses a low-GI (glycemic index) blood fat-reducing, sugar-controlling and bowel-relaxing biscuit and a preparation method thereof. The low-GI (glycemic, blood fat-reducing, sugar-controlling and bowel-relaxing biscuit comprises the following raw materials in parts by weight: 20-38 parts of oatmeal, 3-12 parts of black sesame, 10-25 parts of coconut oil, 5-15 parts of erythritol, 10-20 parts of animal milk, 0.1-2 parts of sucrose ester, 0.05-0.5 part of konjac flour and the balance of plant fruit powder, wherein the plant fruit powder is selected from coconut powder, red bean powder, cucumber powder, pearl barley powder, walnut powder, yam powder and the like. The invention has the advantages of scientific food material formula, balanced nutrition and simple preparation process; the biscuit provided by the invention is beneficial to enhancing satiety, reducing fat, relaxing bowels and controlling sugar, can help to burn fat, lose weight, control blood sugar and blood fat, is high in nutrition density, can more easily meet daily nutritional requirements of a human body, is rich in prebiotics, can adjust intestinal flora, can improve intestinal functions, and is suitable for people who need to reduce blood pressure.
Description
Technical Field
The invention relates to the technical field of food, and particularly relates to a low-GI (glycemic index) lipid-lowering, sugar-controlling and bowel-relaxing biscuit and a preparation method thereof.
Background
Nowadays, the fast-paced society and the working pressure of intense competition cause serious threats to the physical and mental health of modern people, and in addition, the long-term diet is unreasonable, so that the people with hyperglycemia, hyperlipidemia) and obesity and the like rapidly rise, and are continuously younger, so that the health and the life of the people are seriously harmed.
In order to adapt to fast-paced work, many people select biscuits for meal replacement, but the traditional biscuits all use flour as a main raw material, have the characteristics of high nutritional value, convenience in eating, low price, easiness in carrying and the like, are suitable for consumption of all social classes, but most of the traditional biscuits are added with salt or cane sugar as a flavoring agent, have high sodium content or sugar content, belong to high-GI (glycemic index) food, and are not suitable for people with high blood sugar, high blood fat and obesity to eat frequently.
Therefore, there is a great need to develop a low-GI biscuit with blood fat reducing, sugar controlling and constipation relieving effects.
Disclosure of Invention
The invention aims to provide a low-GI (glycemic index) lipid-lowering, sugar-controlling and bowel-relaxing biscuit and a preparation method thereof, and aims to solve the technical problems.
In order to achieve the purpose, the technical scheme of the invention is as follows:
in a first aspect, the low-GI (glycemic index) blood fat-reducing, sugar-controlling and bowel-relaxing biscuit provided by the invention comprises the following raw materials in parts by weight: 20-38 parts of oatmeal, 3-12 parts of black sesame, 10-25 parts of coconut oil, 5-15 parts of erythritol, 10-20 parts of animal milk, 0.1-2 parts of sucrose ester, 0.05-0.5 part of konjac flour and 10-30 parts of plant fruit powder, wherein the plant fruit powder is selected from one or more of coconut powder, red bean powder, cucumber powder, pearl barley powder, moringa oleifera powder, corn flour, strawberry powder, walnut powder and yam powder.
Preferably, the low-GI (glycemic, lipid-lowering, sugar-controlling and constipation-relieving biscuit comprises the following raw materials in parts by weight: 30-35 parts of oatmeal, 5-9 parts of black sesame, 15-20 parts of coconut oil, 8-13 parts of erythritol, 12-17 parts of skimmed milk, 0.5-1 part of sucrose ester, 0.05-0.2 part of konjac flour and 12.8-16.5 parts of plant fruit powder.
Preferably, the plant fruit powder comprises coconut powder, red bean powder, cucumber powder, coix seed powder, moringa powder, corn flour, strawberry powder, walnut powder and yam powder, wherein the coconut powder accounts for 2-8 parts by weight of the raw material, the red bean accounts for 1-5 parts by weight of the raw material, the cucumber powder accounts for 0.1-1.5 parts by weight of the raw material, the coix seed powder accounts for 0.5-2 parts by weight of the raw material, the moringa powder accounts for 1-3 parts by weight of the raw material, the corn flour accounts for 0.5-1.5 parts by weight of the raw material, the strawberry powder accounts for 0.1-1 part by weight of the raw material, the walnut powder accounts for 1-3 parts by weight of the raw material, and the walnut powder accounts for 1-5 parts by weight of the raw material.
Preferably, the weight ratio of the coconut powder in the raw material is 3-5 parts, the weight ratio of the red bean in the raw material is 2.5-3.5 parts, the weight ratio of the cucumber powder in the raw material is 0.5-1 part, the weight ratio of the coix seed powder in the raw material is 0.8-1.2 parts, the weight ratio of the moringa powder in the raw material is 1.2-1.8 parts, the weight ratio of the corn flour in the raw material is 0.7-1.2 parts, the weight ratio of the strawberry powder in the raw material is 0.3-0.8 part, the weight ratio of the walnut powder in the raw material is 1.2-1.8 parts, and the weight ratio of the walnut powder in the raw material is 1-3 parts.
Preferably, the plant fruit powder is prepared by the following method: cleaning fresh fruits and vegetables, cutting into pieces, drying in the sun, pulverizing, and grinding to obtain plant fruit powder.
Preferably, the animal milk is skim milk.
Preferably, the low-GI (glycemic, lipid-lowering, sugar-controlling and constipation-relieving biscuit comprises the following raw materials in parts by weight: 33 parts of oatmeal, 7 parts of black sesame, 17 parts of coconut oil, 11 parts of erythritol, 4.5 parts of coconut powder, 15 parts of skimmed milk and 15.6 parts of plant fruit powder.
Preferably, the plant fruit powder comprises the following components in parts by weight: 0.1 part of konjak powder, 3 parts of red bean powder, 0.8 part of cucumber powder, 1 part of pearl barley powder, 1.4 parts of horseradish tree powder, 0.9 part of corn powder, 0.5 part of strawberry powder, 1.5 parts of walnut powder, 2 parts of yam powder and 0.9 part of sucrose ester.
In a second aspect, the present invention provides a method for preparing a low GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit, comprising the following steps:
(1) mixing animal milk, coconut oil, sucrose ester and konjac flour to obtain a mixed solution;
(2) mixing oatmeal, black sesame, erythritol and plant fruit powder to obtain a mixture;
(3) adding the mixed solution obtained in the step (1) into the mixture obtained in the step (2), uniformly mixing, kneading into a dough, and then carrying out blocking, kneading into a dough, and pressing and forming to obtain a biscuit blank;
(4) and (4) putting the biscuit blank obtained in the step (3) into a baking tray, baking the biscuit blank in a baking oven at the temperature of 150-200 ℃ for 15-60 min, and cooling to obtain the low-GI (glycemic, hypoglycemic and laxative) biscuit.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts various natural healthy food materials, does not add sucrose, adopts compound sugar without blood sugar burden function, and has the advantages of scientific food material formula, balanced nutrition and simple preparation process; the biscuit provided by the invention is rich in high-quality low GI carbohydrate, can enhance satiety, reduce fat, relax bowels and control sugar, can help fat burning and weight losing, control blood sugar and blood fat, has high nutritional density, and can more easily meet daily nutritional requirements of a human body; the biscuit provided by the invention is also rich in prebiotics, and can regulate intestinal flora and improve intestinal function; in addition, the biscuit provided by the invention belongs to low-sodium and high-potassium food, is suitable for people needing to reduce blood pressure, has high calcium and magnesium content and proper proportion, and is beneficial to absorption of calcium and stabilization of blood pressure.
Drawings
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
FIG. 1 is a graph of blood glucose provided by efficacy test 2 of the present invention;
fig. 2 shows the weight and fat reduction effect provided by efficacy test 4 of the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Coconut powder, red bean powder, cucumber powder, pearl barley powder, moringa powder, corn powder, strawberry powder, walnut powder and yam powder in the following examples can be prepared by adopting a commercially available product or adopting the following method: respectively cleaning fresh coconut, red bean, cucumber, pearl barley, moringa oleifera, corn, strawberry, walnut and Chinese yam, taking out coconut meat, walnut meat and corn kernels, peeling the Chinese yam, slicing, drying in the sun, crushing and grinding to obtain a powder product.
Example 1
The preparation method of the low-GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit provided by the embodiment comprises the following steps:
(1) mixing low fat milk, coconut oil, sucrose ester and rhizoma Amorphophalli powder to obtain mixed solution;
(2) mixing oatmeal, black sesame, erythritol, coconut powder, red bean powder, cucumber powder, pearl barley powder, moringa powder, corn flour, strawberry powder, walnut powder and yam powder uniformly to obtain a mixture;
(3) adding the mixed solution obtained in the step (1) into the mixture obtained in the step (2), uniformly mixing, kneading into balls, dividing into small balls, kneading the small balls into balls, and pressing and molding by using a mold to obtain biscuit blanks, wherein the weight of each small ball is 24 g;
(4) and (4) putting the biscuit blank obtained in the step (3) into a baking tray, baking the biscuit blank in a baking oven at 180 ℃ for 30min, and cooling to obtain the low-GI (glycemic, blood-fat-reducing, sugar-controlling and bowel-relaxing biscuit.
TABLE 1 statistics of the amounts of raw materials of the examples
Comparative example 1
The comparative example provides a method of making a biscuit comprising the steps of:
(1) weighing the following raw materials in parts by weight: 33 parts of oatmeal, 7 parts of black sesame, 17 parts of coconut oil, 11 parts of erythritol, 15 parts of low-fat milk, 0.9 part of sucrose ester, 0.1 part of konjac flour and 15.6 parts of coconut powder;
(2) mixing low fat milk, coconut oil, sucrose ester and rhizoma Amorphophalli powder to obtain mixed solution;
(3) mixing oatmeal, black sesame, erythritol and coconut powder uniformly to obtain a mixture;
(4) adding the mixed solution obtained in the step (1) into the mixture obtained in the step (2), uniformly mixing, kneading into balls, dividing into small balls, kneading the small balls into balls, and pressing and molding by using a mold to obtain biscuit blanks, wherein the weight of each small ball is 24 g;
(5) and (4) putting the biscuit blank obtained in the step (3) into a baking tray, baking the biscuit blank in a baking oven at 180 ℃ for 30min, and cooling to obtain the biscuit of the comparative example 1.
Efficacy test 1
100 Kunming mice with the body weight of 22.5 +/-2.5 g are selected, the female and male mice are half respectively, after adaptive feeding for 1 week, the mice are randomly divided into 10 groups, 10 mice in each group are 5, one group is a normal control group, the other nine groups are test groups, the mice in the normal control group and the test group are prohibited from eating from eight night of 1 day before the test to eight morning of the next day, fasting blood glucose is measured, then the normal control group normally eats conventional feed, the test groups respectively eat biscuits provided by the examples and the comparative examples, and the blood glucose value is measured after eating for 120min, and the results are shown in Table 2.
TABLE 2 Effect of biscuits according to the invention on blood glucose content
Efficacy test 2
To further illustrate the beneficial effects of the present invention, the GI assay test was performed on the biscuits of example 1, 16 healthy subjects with similar age and weight and normal blood glucose were selected and randomly divided into two groups of 8 persons, the subjects were prohibited from eating from eight night 1 day before the test to eight morning the next day, fasting blood glucose was measured at the beginning of the test, then one group was administered glucose and the other group was administered the same amount of carbohydrate, blood glucose values were measured at 15 th, 30 th, 45 th, 60 th, 90 th and 120 th min of the low GI glucose-lowering and glucose-controlling bowel relaxing biscuits of example 1, and the blood Glucose Index (GI): GI (incremental area under blood glucose curve after 2h of eating the biscuit of example 1/incremental area under blood glucose curve after 2h of eating glucose) × 100 was calculated according to the following formula, and the test results are shown in fig. 1.
Tests show that the blood glucose index of the biscuit provided by the invention is 27, and as can be clearly seen from fig. 1, after the biscuit of the embodiment 1 of the invention is eaten, the blood glucose curve is stable, which indicates that the biscuit provided by the invention is low-GI food and is ideal food which can be eaten by people with high blood glucose level.
Efficacy test 3
Su women, aged 40 years, were not treated clinically before the trial, and had a fasting blood glucose content of 6.35mmol/L and a postprandial blood glucose content of 13mmol/L measured in 2019, 5, 15, after which a nutritional dry prognosis of 1 month was performed using a low-sugar diet prescribed by clinical nutritionists in hospitals, and a fasting blood glucose content and a postprandial blood glucose content were measured, and then a nutritional dry prognosis was performed using the biscuits obtained in example 1 and a low-sugar diet prescribed in hospitals, and fasting blood glucose and postprandial blood glucose were normal and stable, and the treatment effects were as shown in Table 3 below.
TABLE 3 blood glucose comparison data during the test
Efficacy test 4
The weight of the forest women, aged 45 years, 163cm in height and 69.6Kg, is tested in 2019, 6 months and 21 days, and then the biscuits obtained in example 1 and the recipes prescribed in hospitals are used for carrying out 1-month nutrition-free prognosis, so that the weight is reduced by 3.6Kg, the body fat is reduced by 3Kg, and the weight-reducing and fat-reducing effects are obvious. The weight and fat reducing effects are shown in fig. 2.
Efficacy test 5
Mr. wang, age 39, height 171cm, weight 92.9kg, and frequent constipation, physical examination was performed 12 months and 10 days in 2018, the results of the physical examination are shown in Table 3, the biscuits obtained in example 1 and the recipe prescribed by the hospital were subjected to 1 month nutritional intervention, the weight was reduced by 5.6kg, the body fat was reduced by 2.9kg, the weight-reducing and fat-reducing effects were significant, the constipation was smooth, the blood pressure was reduced from 154/102mmHg to 138/98mmHg, and the specific effects are shown in Table 4.
TABLE 4 statistical results of various indexes of physical examination before and after the test
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (9)
1. The biscuit with the low GI lipid-lowering, sugar-controlling and bowel-relaxing functions is characterized by comprising the following raw materials in parts by weight: 20-38 parts of oatmeal, 3-12 parts of black sesame, 10-25 parts of coconut oil, 5-15 parts of erythritol, 10-20 parts of animal milk, 0.1-2 parts of sucrose ester, 0.05-0.5 part of konjac flour and 10-30 parts of plant fruit powder, wherein the plant fruit powder is selected from one or more of coconut powder, red bean powder, cucumber powder, pearl barley powder, moringa oleifera powder, corn flour, strawberry powder, walnut powder and yam powder.
2. The low-GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit according to claim 1, wherein the low-GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit comprises the following raw materials in parts by weight: 30-35 parts of oatmeal, 5-9 parts of black sesame, 15-20 parts of coconut oil, 8-13 parts of erythritol, 12-17 parts of skimmed milk, 0.5-1 part of sucrose ester, 0.05-0.2 part of konjac flour and 12.8-16.5 parts of plant fruit powder.
3. The low GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit according to claim 1, wherein the plant fruit powder comprises coconut powder, red bean powder, cucumber powder, pearl barley powder, moringa powder, corn powder, strawberry powder, walnut powder and yam powder, wherein the weight ratio of the coconut powder in the raw materials is 2-8 parts, the weight ratio of the red bean in the raw materials is 1-5 parts, the weight ratio of the cucumber powder in the raw materials is 0.1-1.5 parts, the weight ratio of the coix seed powder in the raw materials is 0.5-2 parts, the weight ratio of the moringa oleifera powder in the raw material is 1-3 parts, the weight ratio of the corn flour in the raw material is 0.5-1.5 parts, the weight ratio of the strawberry powder in the raw materials is 0.1-1 part, the weight ratio of the walnut powder in the raw materials is 1-3 parts, and the weight ratio of the walnut powder in the raw materials is 1-5 parts.
4. The biscuit of claim 1, wherein the coconut powder is 3-5 parts by weight of the raw material, the red bean is 2.5-3.5 parts by weight of the raw material, the cucumber powder is 0.5-1 part by weight of the raw material, the coix seed powder is 0.8-1.2 parts by weight of the raw material, the moringa powder is 1.2-1.8 parts by weight of the raw material, the corn flour is 0.7-1.2 parts by weight of the raw material, the strawberry powder is 0.3-0.8 parts by weight of the raw material, the walnut powder is 1.2-1.8 parts by weight of the raw material, and the walnut powder is 1-3 parts by weight of the raw material.
5. The biscuit of claim 1, wherein the plant fruit powder is prepared by the following method: cleaning fresh fruits and vegetables, cutting into pieces, drying in the sun, pulverizing, and grinding to obtain plant fruit powder.
6. The low-GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit according to claim 1, wherein the animal milk is skim milk.
7. The low-GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit according to claim 1, wherein the low-GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit comprises the following raw materials in parts by weight: 33 parts of oatmeal, 7 parts of black sesame, 17 parts of coconut oil, 11 parts of erythritol, 4.5 parts of coconut powder, 15 parts of skimmed milk and 15.6 parts of plant fruit powder.
8. The low-GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit according to claim 1, wherein the plant fruit powder comprises, by weight: 0.1 part of konjak powder, 3 parts of red bean powder, 0.8 part of cucumber powder, 1 part of pearl barley powder, 1.4 parts of horseradish tree powder, 0.9 part of corn powder, 0.5 part of strawberry powder, 1.5 parts of walnut powder, 2 parts of yam powder and 0.9 part of sucrose ester.
9. A preparation method of the low GI lipid-lowering, sugar-controlling and bowel-relaxing biscuit according to any one of claims 1 to 8, comprising the following steps:
(1) mixing animal milk, coconut oil, sucrose ester and konjac flour to obtain a mixed solution;
(2) mixing oatmeal, black sesame, erythritol and plant fruit powder to obtain a mixture;
(3) adding the mixed solution obtained in the step (1) into the mixture obtained in the step (2), uniformly mixing, kneading into a dough, and then carrying out blocking, kneading into a dough, and pressing and forming to obtain a biscuit blank;
(4) and (4) putting the biscuit blank obtained in the step (3) into a baking tray, baking the biscuit blank in a baking oven at the temperature of 150-200 ℃ for 15-60 min, and cooling to obtain the low-GI (glycemic, hypoglycemic and laxative) biscuit.
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| CN110870523A (en) * | 2018-08-29 | 2020-03-10 | 广西圣特记科技有限公司 | Sugar-free black grain nutritional health food |
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| CN103564006A (en) * | 2013-11-05 | 2014-02-12 | 哈尔滨艾博雅食品科技开发有限公司 | Premixed flour for black sesame cookie |
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