CN113767951A - Coffee powder toast with low glycemic response characteristics and method of making the same - Google Patents

Abstract

The invention relates to coffee powder toast bread with hypoglycemia response characteristic and a preparation method thereof, wherein the raw material formula of the coffee powder toast bread comprises 150-10 parts of mixed flour, 2-10 parts of coffee powder, 5-25 parts of white granulated sugar, 1-4 parts of yeast powder, 10-30 parts of whole egg liquid, 150 parts of water, 10-30 parts of butter and 1-4 parts of salt. The preparation method specifically comprises the following steps: (1) grinding the dried coffee pericarp into coffee fruit powder; (2) mixing and stirring the raw materials to obtain dough; (3) fermenting the dough; (4) fermenting; (5) baking, taking out after baking, cooling to room temperature, cutting and bagging. Compared with the prior art, the bread is rich in fiber, good in satiety and low in blood sugar response characteristic, can be eaten by diabetics or people in early stage of diabetes, meets the dietary requirements of the diabetics, can improve the application range and economic value of coffee pericarp resources, and realizes the sustainable development of coffee industry.

Description

Coffee powder toast with low glycemic response characteristics and method of making the same

Technical Field

The invention belongs to the field of food, and particularly relates to coffee and fruit powder toast bread with a low blood sugar response characteristic and a preparation method thereof.

Background

With the development of the times and the progress of society, the living standard and the eating habits of people are greatly changed, and the disease rate of chronic diseases such as diabetes, hypertension, cardiovascular diseases and the like is gradually increased. At present, the prevalence rate of diabetes of adults in China reaches 11.6%, and the prevalence rate of people in the early stage of diabetes is as high as 50.1%, and the prevention and the regulation are difficult to be realized through dietary intervention. The dietary fiber is a polysaccharide existing in vegetable food, cannot be digested and absorbed by gastrointestinal tracts, cannot generate energy, and has a plurality of beneficial physiological functions of reducing blood fat, regulating blood sugar, preventing colon cancer, regulating body immunity, losing weight and the like. Research shows that the food rich in dietary fiber can regulate blood sugar.

The coffee pericarp is a byproduct of wet processing of coffee cherry, and is composed of coffee cherry skin and coffee cherry pulp, wherein pectin is abundant. In the coffee bean processing industry, an equal amount of coffee cherry peel is produced per 1000kg of coffee beans produced, and coffee cherry peel is generally used as waste for composting or as livestock feed, and is less used in the food industry. The coffee pericarp is rich in nutrition, wherein the total carbohydrate content accounts for 50-85%, the reducing sugar content accounts for 14-24%, the dietary fiber content is about 70%, the soluble dietary fiber content accounts for about 12.3%, the protein content accounts for 4-16%, the lipid content accounts for 0.5-3%, the mineral content accounts for 3-11%, and the tannin content accounts for 1-9%. According to research and analysis of predecessors, the coffee pericarp of the coffea arabica produced by Yunnan Pu' er in China contains 17 amino acids and 15 fatty acids, wherein the content of essential amino acids accounts for 35.1 percent of the total amino acids, and the ratio of the essential amino acids to non-essential amino acids is 0.648, so that the coffee pericarp has higher nutritional value. The fresh coffee pericarp can be dried, dehydrated and crushed at low temperature to prepare the coffee fruit powder with high nutritional quality, wherein the content of dietary fiber can reach more than 40 percent, and the coffee fruit powder has good application prospect in the food industry.

Toast is an important product form in baked products, and the toast in the prior art is usually prepared by taking flour as a main material, adding seasoning raw materials, fermenting, baking and the like, and belongs to a finished food. However, the conventional toast has a high glycemic index, which is not suitable for diabetics.

Disclosure of Invention

The invention aims to provide the coffee fruit powder toast bread with the hypoglycemia response characteristic and the preparation method thereof by taking the coffee fruit powder as an important raw material.

The purpose of the invention is realized by the following technical scheme:

the coffee fruit powder toast bread with the hypoglycemia response characteristic comprises the following raw materials of, by weight, 250 parts of mixed flour 180-containing materials, 5-25 parts of white granulated sugar, 1-4 parts of yeast powder, 10-30 parts of whole egg liquid, 150 parts of water 100-containing materials, 10-30 parts of butter, 1-4 parts of salt and coffee fruit powder, wherein the content of the coffee fruit powder is 2-10% of the mixed flour.

Preferably, the raw material formula of the coffee fruit powder toast bread comprises 180-250 parts of mixed flour, 5-25 parts of white granulated sugar, 1-4 parts of yeast powder, 10-30 parts of whole egg liquid, 100-150 parts of water, 10-30 parts of butter, 1-4 parts of salt and coffee fruit powder, wherein the content of the coffee fruit powder is 4-8% of the mixed flour.

Further preferably, the raw material formula of the coffee fruit powder toast comprises 250 parts of mixed flour 180-one, 5-25 parts of white granulated sugar, 1-4 parts of yeast powder, 20 parts of whole egg liquid, 125 parts of water, 25 parts of butter, 1-4 parts of salt and coffee fruit powder, wherein the content of the coffee fruit powder is 4-8% of the mixed flour.

Still further preferably, the raw material formula of the coffee fruit powder toast comprises 250 parts of mixed flour 180-one, 15 parts of white granulated sugar, 2.5 parts of yeast powder, 20 parts of whole egg liquid, 125 parts of water, 25 parts of butter, 2.5 parts of salt and coffee fruit powder, wherein the content of the coffee fruit powder is 4-8% of the mixed flour.

The coffee fruit powder is prepared by pulverizing coffee pericarp of Puer from Yunnan.

The mixed flour is prepared by mixing bread flour and low-gluten wheat flour in a mass ratio of 4: 1.

A method for preparing a coffee powder toast bread with a low glycemic response profile, the method comprising in particular the steps of:

(1) grinding the dried coffee pericarp into coffee fruit powder;

(2) mixing and uniformly stirring mixed flour, coffee fruit powder, white granulated sugar, yeast powder, whole egg liquid and water, then putting the mixture into a stirrer to stir into dough, adding butter and salt, stirring at an accelerated speed after keeping the original speed for stirring until the dough can be stretched to form a glove film;

(3) fermenting the dough, exhausting gas after the fermentation is finished, cutting the dough into a plurality of small dough, rounding the small dough, standing the small dough, rolling the small dough into dough sheets by using a rolling pin, rolling the dough sheets from the small ends, repeating the last operation after standing the dough sheets, shaping the rolled dough, and finally putting the dough sheets into a die;

(4) performing secondary fermentation on the dough;

(5) and putting the dough after the secondary fermentation and the die together in an oven for baking, taking out the dough after baking, cooling the dough to room temperature, cutting and bagging the dough.

In the step (1), the ground coffee cherry peel is screened by a 100-mesh sieve to obtain coffee cherry powder. Sieving the powdery raw material to remove impurities and large particles.

In the step (2), the stirring speed is 60-100rpm at the beginning, and then the speed is increased to 120-180 rpm.

In the step (2), the water is normal temperature water. The proper dough temperature is the basis for good dough formation and is a necessary condition for dough leavening.

In the step (3), the fermentation temperature is 38-40 ℃, the fermentation time is 30-50min, and preferably 40 min. The purpose of dough leavening is: yeast is propagated in a large quantity to generate carbon dioxide gas and promote the volume expansion of dough; the processing performance of the dough is improved, so that the dough has good extensibility, the elastic toughness is reduced, and a foundation is laid for obtaining the maximum volume during the final proofing and baking of the bread; the texture structure of the dough is uniform, fine, porous and soft; the bread has attractive aromatic flavor.

And (3) standing for 6-10min, preferably 8min, after rounding, compacting as much as possible in the rolling process, and standing for 6-10min, preferably 8min, after finishing rolling. The function of rounding is as follows: a. the small dough pieces which are not evenly divided become complete spheres, and a foundation is laid for the next procedure; b. the cut of the newly divided small dough has cohesiveness, and the dough is kneaded to be round and applied with pressure, so that the skin part extends to cover the cut; c. when the gluten is cut, the net structure of the gluten is damaged and disordered, and the net structure can be recovered by rounding; d. partial carbon dioxide is discharged, so that various ingredients are uniformly distributed, and further propagation and fermentation of the yeast are facilitated. The rounding method comprises the following steps: the rounding is divided into manual rounding or mechanical rounding.

In the step (3), the outer diameter of the shaped dough is matched with the width of the die.

And (3) putting the shaped dough into a mould, wherein the joint of the dough faces downwards.

In the step (4), the secondary fermentation temperature is 38-40 ℃, and the fermentation time is 1.5-2.5h, preferably 2 h. The dough is in a tense state after being sheeted and shaped, and the extensibility of the dough can be enhanced by secondary proofing, so that the volume can be fully expanded; expanding the bread dough to a desired volume; improving the internal structure of bread, and making it loose and porous.

In the step (4), a container containing water is placed beside the mould during secondary fermentation, and the humidity during fermentation is kept.

In step (4), fermentation is terminated when the top of the dough is proofed to 8/10 of the mould for the second time, and the length from the top of the dough to the top of the mould is about one index finger knuckle.

In the step (5), the temperature of the upper tube in the oven is 110-.

In the step (5), the temperature difference between the upper tube and the lower tube in the oven is 30 ℃.

Compared with the prior art, the coffee powder toast bread has the following advantages:

1. the coffee fruit powder added into the bread is rich in nutrition, contains 17 amino acids and 15 fatty acids, detects eicosapentaenoic acid (namely EPA), has extremely high dietary fiber content, has the characteristic of low blood sugar response, and does not cause severe rise of blood sugar after a user eats the bread.

2. The dietary fiber in the coffee fruit powder can enable the blood sugar of a human body to change smoothly through the ways of inhibiting the activity of the glucosaminidase, blocking the release of glucose and the like, thereby achieving the purpose of regulating and controlling the blood sugar.

3. The rich dietary fiber in the bread can make people feel satiety after entering the gastrointestinal tract and swell after absorbing water, and has beneficial effect on people who lose weight.

Drawings

FIG. 1 is a graph showing the results of the measurement of the influence of the addition amount of coffee cherry powder on the texture properties of toast with coffee cherry powder;

FIG. 2 is a graph showing the results of the detection of the effect of the addition of yeast powder on the texture characteristics of the coffee powder toast;

FIG. 3 is a graph showing the results of the detection of the influence of the addition of white granulated sugar on the texture characteristics of the toast with ground coffee cherry;

FIG. 4 is a graph showing the results of the detection of the effect of salt addition on the texture properties of a coffee powder toast;

FIG. 5 is a graph of the effect of coffee cherry flour addition on starch digestion characteristics in bread;

FIG. 6 is a graph showing the effect of coffee cherry toast on the postprandial blood glucose in mice.

Detailed Description

The invention is described in detail below with reference to the figures and specific embodiments. The raw materials used in this example are all commercially available products.

The coffee fruit powder toast bread with the hypoglycemia response characteristic comprises, by weight, 250 parts of mixed flour 180-containing materials, 5-25 parts of white granulated sugar, 1-4 parts of yeast powder, 10-30 parts of whole egg liquid, 150 parts of water 100-containing materials, 10-30 parts of butter, 1-4 parts of salt and coffee fruit powder, wherein the content of the coffee fruit powder is 2-10% of the mixed flour, the coffee fruit powder is prepared by crushing coffee pericarp produced from Yunnan Pu' er, and the mixed flour is a mixture of bread powder and low-gluten wheat flour in a mass ratio of 4: 1.

A preparation method of coffee powder toast bread with low blood sugar response characteristics specifically comprises the following steps:

(1) grinding the dried coffee pericarp, and sieving with a 100-mesh sieve to obtain coffee fruit powder;

(2) mixing and stirring mixed flour, coffee fruit powder, white granulated sugar, yeast powder, whole egg liquid and water uniformly, then putting the mixture into a stirrer to stir at the speed of 60-100rpm into dough, adding butter and salt, stirring at the original speed, and then accelerating to 120-180rpm to stir until the dough can be stretched to form a glove film;

(3) fermenting the dough at 38-40 ℃ for 30-50min, exhausting after the fermentation is finished, cutting the dough into a plurality of small dough, rounding the small dough, standing for 6-10min, rolling the small dough into a dough sheet by using a rolling pin, rolling up the dough sheet from the small end, compacting the dough sheet as much as possible in the rolling process, standing for 6-10min again after the rolling is finished, repeating the previous operation, shaping the rolled dough, enabling the outer diameter of the shaped dough to be matched with the width of a die, enabling the seam of the dough to face downwards, and finally placing the dough into the die;

(4) performing secondary fermentation on the dough at 38-40 ℃ for 1.5-2.5h, simultaneously placing a container containing water beside the mold, and finishing fermentation when the top of the dough is subjected to secondary fermentation to 8/10 of the height of the mold;

(5) and placing the dough and the mold after the secondary proofing into an oven for baking, wherein the temperature difference between an upper pipe and a lower pipe in the oven is 30 ℃, specifically the temperature of the upper pipe in the oven is 110-.

Example 1

A coffee powder toast with a low glycemic response profile,

1. the raw material formula is as follows: 250 parts of mixed flour (200 parts of bread flour and 50 parts of low-gluten wheat flour), 0 part of coffee powder, 15 parts of white granulated sugar, 2.5 parts of salt, 2.5 parts of yeast powder, 20 parts of whole egg liquid, 125 parts of normal-temperature water and 25 parts of butter.

2. Toast bread preparation:

(1) grinding the dried coffee pericarp with a traditional Chinese medicine grinding machine into powder capable of passing through a 100-mesh sieve, namely coffee fruit powder, wherein the coffee pericarp is from Yunnan Pu' er small-grained coffee.

(2) Weighing the mixed flour, the coffee fruit powder, the white granulated sugar, the yeast powder, the whole egg liquid and the water according to the formula, mixing and stirring uniformly, putting the mixture into a stirrer, stirring at a low speed of 80rpm to form a dough, adding the butter and the salt weighed according to the formula, continuously stirring at a low speed to enable the dough to absorb the butter and the salt, and then stirring at a high speed of 150rpm until the dough can be stretched to form a glove film.

(3) And fermenting the dough in an oven at the fermentation temperature of 38-40 ℃ for 40 min. Taking out the dough, exhausting air, cutting the dough into 3 small dough with equal weight, rolling the dough, standing for 8min, putting the rolled dough on a table top, rolling the dough sheet from the small end by hands after rolling the dough sheet by using a rolling pin, compacting the dough sheet as much as possible during rolling to exhaust air, standing for 8min again, rolling the dough sheet again until the dough sheet is shaped into a cylinder (the width is close to the width of the mold), enabling the joint seam of the dough to be downward, and putting the dough into a toast mold.

(4) And (4) putting the mould into an oven, and performing dough proofing for the last time. The secondary fermentation temperature is 38-40 ℃, and the secondary fermentation time is 2 hours. A small beaker of water was placed in the oven to maintain humidity. The dough leavens to about eight times full of the mold (about one index finger knuckle length from the top of the dough to the top of the mold).

(5) Placing the lower layer of the oven for baking. Baking temperature: the upper tube temperature is 120 ℃, and the lower tube temperature is 150 ℃; baking for 30 min. And after baking, taking out the mixture, cooling the mixture to room temperature at room temperature, cutting the mixture and bagging the cut mixture.

Example 2

Example 2 the steps and process parameters in each step were the same as in example 1 except that 250 parts of flour was mixed in the raw material formulation and 5 parts of coffee cherry powder were different from example 1.

Example 3

Example 3 the steps and process parameters in each step were the same as in example 1 except that 200 parts of flour was mixed in the raw material formulation and 8 parts of coffee fruit powder were different from example 1.

Example 4

Example 4 the steps and process parameters in each step were the same as in example 1 except that 200 parts of flour was mixed in the raw material formulation and 12 parts of coffee fruit powder were different from example 1.

Example 5

Example 5 the steps and process parameters in each step were the same as in example 1 except that 200 parts of flour was mixed in the raw material formulation and 16 parts of coffee fruit powder were different from example 1.

Example 6

Example 6 the steps and process parameters in each step were the same as in example 1 except that 180 parts of flour was mixed in the raw material formulation and 18 parts of coffee fruit powder were different from example 1.

Example 7

The raw material formulation in example 7: 250 parts of mixed flour (200 parts of bread flour and 50 parts of low-gluten wheat flour), 10 parts of coffee powder, 15 parts of white granulated sugar, 2.5 parts of salt, 1 part of yeast powder, 20 parts of whole egg liquid, 125 parts of normal-temperature water and 25 parts of butter. The steps and the process parameters in the steps are the same as in example 1.

Example 8

The steps and process parameters in the steps in example 8 are the same as those in example 7 except that 2 parts of yeast powder in the raw material formulation are different from those in example 7.

Example 9

The steps and process parameters in the steps in example 9 were the same as those in example 7 except that 2.5 parts of yeast powder in the raw material formulation were different from those in example 7.

Example 10

The steps and process parameters in the steps in example 10 were the same as those in example 7 except that 3 parts of yeast powder in the raw material formulation were different from those in example 7.

Example 11

The steps and process parameters in the steps in example 11 were the same as those in example 7 except that 4 parts of yeast powder in the raw material formulation were different from those in example 7.

Example 12

The raw material formulation in example 12: 250 parts of flour (200 parts of bread flour and 50 parts of low-gluten wheat flour), 10 parts of coffee powder, 5 parts of white granulated sugar, 2.5 parts of salt, 2.5 parts of yeast powder, 20 parts of whole egg liquid, 125 parts of normal-temperature water and 25 parts of butter. The steps and the process parameters in the steps are the same as in example 1.

Example 13

The steps and process parameters in the steps in example 13 are the same as those in example 12 except that 10 parts of white granulated sugar is different from that in example 12 in the raw material formula.

Example 14

The steps and process parameters in each step in example 14 were the same as in example 12 except that 15 parts of white granulated sugar was different from example 12 in the raw material formulation.

Example 15

The steps and process parameters in the steps in example 15 are the same as those in example 12 except that 20 parts of white granulated sugar in the raw material formula is different from that in example 12.

Example 16

The steps and process parameters in each step in example 16 were the same as in example 12 except that 25 parts of white granulated sugar was different from example 12 in the raw material formulation.

Example 17

The raw material formulation in example 17: 250 parts of flour (200 parts of bread flour and 50 parts of low-gluten wheat flour), 10 parts of coffee powder, 15 parts of white granulated sugar, 1 part of salt, 2.5 parts of yeast powder, 20 parts of whole egg liquid, 125 parts of normal-temperature water and 25 parts of butter. The steps and the process parameters in the steps are the same as in example 1.

Example 18

The steps and process parameters in each step of example 18 were the same as in example 17 except that 2 parts of salt in the raw material formulation was different from example 17.

Example 19

The steps and process parameters for each step in example 19 were the same as in example 17 except that 2.5 parts of salt in the stock formulation was different from example 17.

Example 20

The steps and process parameters in each step of example 20 were the same as in example 17 except that 3 parts of salt in the raw material formulation were different from those in example 17.

Example 21

The steps and process parameters in each step of example 21 were the same as in example 17 except that 4 parts of salt in the raw material formulation were different from those in example 17.

Texture quality detection of coffee powder toast bread

1. Purpose of experiment

The effect of different formulations of the bread products according to the invention on the textural quality of the bread was examined.

2. Experimental materials and methods

2.1 Experimental materials: examples of the invention 20 examples, except example 6, were experimental samples (the hardness of the bread obtained in example 5 was already very high, so the bread of example 6 was not subjected to the bread texture quality test).

2.2 Experimental methods: the bread is cooled for 2 hours at room temperature, peeled and cut into cuboids with the length of 3cm, the width of 3cm and the height of 14 cm. The test parameters of the texture analyzer are set as probe P/25, speed before test is 1.0mm/s, test speed is 1.0mm/s, speed after test is 1.0mm/s, trigger force is 5g, compression degree is 50%, and residence time of two times of compression is 5 s. The measurement was repeated 5 times for each sample with different slices of bread, and the results were averaged.

3. Results of the experiment

The effect of coffee powder, yeast powder, white sugar, salt and sugar on the hardness and elasticity of bread in the bread formula is shown in figures 1, 2, 3 and 4. As shown in fig. 1, as the amount of coffee cherry powder added increases, the hardness of toast gradually increases and the elasticity gradually decreases; as shown in fig. 2, the hardness of toasted bread gradually decreases and the elasticity gradually increases with the increase of the addition amount of yeast powder, which may be set to 2.5 parts in consideration of the requirements of hardness and elasticity; as shown in fig. 3, with the increase of the addition amount of white granulated sugar, the hardness of toast gradually decreases and the elasticity increases first and then decreases, and the addition amount of white granulated sugar can be determined to be 15 parts in consideration of the requirements of hardness and elasticity; as shown in fig. 4, the hardness of the toasted bread gradually increased but the elasticity increased first and then decreased as the amount of salt added increased, and the amount of salt added was set to 2.5 parts in consideration of the hardness and elasticity requirements.

4. Conclusion of the experiment

The addition amounts of the coffee fruit powder, the yeast powder, the white granulated sugar and the salt have certain influence on the texture characteristics of the bread.

Efficacy verification of coffee powder toast bread

The digestion rate of starch in food affects the response of postprandial blood sugar, and reducing the digestion rate of starch has an important role in regulating postprandial blood sugar. Experiments show that the toast bread can reduce the total starch digestion rate in the in-vitro simulated starch digestion, and is mainly characterized in that: the bread with different proportions is adopted to carry out an in-vitro simulated starch digestion experiment, the total starch digestion rate is gradually reduced along with the increase of the adding amount of the coffee fruit powder, and particularly when the adding amount of the coffee fruit powder accounts for 4-8% of the mass of the mixed flour, the total starch digestion rate is reduced to about 50%; in an animal postprandial blood sugar experiment, the blood sugar value is reduced after 2 hours of dinner along with the increase of the adding amount of the coffee fruit powder, a certain dose dependence effect is also presented, and the influence of 4% -8% of the adding amount of the coffee fruit powder on the blood sugar is more obvious.

1. Purpose of experiment

Different formulations of the bread products according to the invention were tested for their effect on total starch digestibility and postprandial blood glucose in an in vitro simulated small intestine starch digestion test and an animal postprandial blood glucose test.

2. Experimental Material

2.1 Experimental samples

Carrying out a starch digestion experiment by using the experimental materials of the embodiment 1 to the embodiment 5, wherein the embodiment 1 is a control group; the postprandial blood glucose test of animals was conducted using the test materials of examples 1 to 6, in which example 1 was a control group. The addition amount of the coffee fruit powder in the bread obtained in the examples 1 to 6 accounts for 0 to 10 percent of the mass of the mixed flour.

2.2 Experimental reagents

Referring to the currently accepted validation method, a mixed enzyme solution is prepared: to a 50mL centrifuge tube, 2mg of pancreatin (simulated in this experiment for digestion in the small intestine, but with pancreatin in the intestinal fluid) (Sigma P1750) and 0.1mL of aminoglycoside (both enzymes together simulating the starch digestion environment in the small intestine) were added, and to the centrifuge tube, 48mL of sodium acetate buffer (0.2M pH 6) was added, mixed well with the enzymes, and the enzyme solution was stored in a water bath at 37 ℃ and used.

The glucose detection kit adopting the GOPOD method is purchased from Shanghai Vitta chemical reagent limited company.

2.3 animals and groups

Experimental animals ICR male mice weighing 25-30g were purchased from Shanghai Jiesi laboratory animals Co., Ltd under a controlled temperature of 26 + -2 deg.C. The mice were divided into six groups of 3 mice each, and were tested for 6 consecutive days: control (example 1), experimental group (example 2), experimental group (example 3), experimental group (example 4), experimental group (example 5), and experimental group five (example 6).

3. Experimental methods

3.1 in vitro digestion experiments

50mg of the bread samples of examples 1 to 5 were accurately weighed into a 50mL centrifuge tube, 2mL of deionized water was added to the centrifuge tube, mixed well, and incubated in a shaking water bath (37 ℃) at a stirring speed of 300 rpm, after 8.0mL of a trypsin/glucosaminidase mixture (37 ℃). At 0, 5, 10, 15, 20, 30, 45, 60, 90, 120, and 180 minutes, 0.1mL of the mixture was quickly taken out of the tube, transferred to a 2mL microcentrifuge tube containing 0.9mL of absolute ethanol, and the glucose content was measured by the GOPOD method, and the specific results are shown in FIG. 5.

3.2 post-prandial blood glucose testing of animals

Normal diet was carried out for 3 days with normal feed and normal distilled water, and body weight, mouse status and food intake were recorded every day. Fasting plasma glucose measurements were performed on mice with a glucometer after 12h of fasting, and then equally experimental feeding was performed on the bread samples of examples 1-6, and plasma glucose measurements were performed at 30, 60, 90, 120min of feeding, as shown in fig. 6.

4. Data processing

Data were analyzed for One-Way analysis of variance (One-Way ANOVA, Ducan) using Graphpad 8.0 software, and results were expressed as Mean ± standard deviation (Mean ± SD), and significant differences were considered when P < 0.05.

5. Results of the experiment

5.1 Total starch digestibility

From fig. 5, it can be seen that the rate of hydrolysis of the starch gradually increased over the first 60 minutes, tending to equilibrate over the course of 120 to 180 minutes. With the increase of the addition amount of the coffee fruit powder, the hydrolysis rate of the starch is reduced, when the content of the coffee fruit powder is 0-2%, the total starch digestion rate has no significant difference, and when the content of the coffee fruit powder is 4-8%, the total starch digestion rate is reduced to about 50%, and the reduction range is large. And when the content of the coffee fruit powder is 4-8%, the total starch digestibility has no significant difference. Although the blood sugar reducing effect of the bread is better along with the increase of the addition amount of the coffee fruit powder, the quality of the bread is deteriorated after the addition amount of the coffee fruit powder exceeds 8 percent, so the addition amount of the coffee fruit powder is preferably 4 to 8 percent of the mixed flour.

5.2 postprandial blood glucose testing of mice

As can be seen from fig. 6, the blood glucose level of the control group significantly increased 30 minutes after the bread without the added coffee cherry powder was eaten and was maintained at a high level for 120 minutes, and the blood glucose level of the mice in the experimental group with 2% of added coffee cherry powder was significantly lower than that of the control group at 60 minutes, 90 minutes and 120 minutes, although there was no significant difference between the blood glucose level of the mice in the control group after the bread for 30 minutes, while the blood glucose level of the mice in each of the other groups after the meal was lower than that of the control group at each time point and decreased with the increase in the added amount of coffee cherry powder.

6. Conclusion of the experiment

The in vitro starch digestion experiment shows that the addition of the coffee fruit powder can obviously reduce the total starch digestion rate which can be about 50%; animal experiments show that after eating the coffee fruit powder toast bread, the postprandial blood sugar value of mice is obviously lower than that of a control group, and the change amplitude of the postprandial blood sugar is reduced along with the increase of the addition amount of the coffee fruit powder. The above results indicate that the bread of the present invention can control postprandial blood glucose level by reducing starch digestibility, and is a food having a hypoglycemic response characteristic.

The embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.

Claims (10)

1. The coffee fruit powder toast bread with the hypoglycemia response characteristic is characterized in that the raw material formula of the coffee fruit powder toast bread comprises 180-fold mixed flour, 5-25 parts of white granulated sugar, 1-4 parts of yeast powder, 10-30 parts of whole egg liquid, 100-fold water, 150 parts of butter, 1-4 parts of salt and coffee fruit powder, wherein the content of the coffee fruit powder is 2-10% of the mixed flour.

2. The coffee fruit powder toast bread with hypoglycemia response characteristic as claimed in claim 1, wherein the raw material formula of the coffee fruit powder toast bread comprises flour 180-.

3. The toast with ground coffee cherry having a low glycemic response characteristic as claimed in claim 1 wherein said ground coffee cherry is made from ground coffee cherry peel from Puer from Yunnan;

the mixed flour is prepared by mixing bread flour and low-gluten wheat flour in a mass ratio of 4: 1.

4. A method for preparing a coffee cherry toast with a low glycemic response profile according to any of the claims 1-3, wherein the method comprises the following steps:

(1) grinding the dried coffee pericarp into coffee fruit powder;

(2) mixing and uniformly stirring mixed flour, coffee fruit powder, white granulated sugar, yeast powder, whole egg liquid and water, then putting the mixture into a stirrer to stir into dough, adding butter and salt, stirring at an accelerated speed after keeping the original speed for stirring until the dough can be stretched to form a glove film;

(3) fermenting the dough, exhausting gas after the fermentation is finished, cutting the dough into a plurality of small dough, rounding the small dough, standing the small dough, rolling the small dough into dough sheets by using a rolling pin, rolling the dough sheets from the small ends, repeating the last operation after standing the dough sheets, shaping the rolled dough, and finally putting the dough sheets into a die;

(4) performing secondary fermentation on the dough;

(5) and putting the dough after the secondary fermentation and the die together in an oven for baking, taking out the dough after baking, cooling the dough to room temperature, cutting and bagging the dough.

5. The method of making a cafe-creme toast with a low glycemic response profile as claimed in claim 4 wherein in step (1) the ground cafe-skin is passed through a 100 mesh sieve to obtain cafe-creme.

6. The method as claimed in claim 4, wherein in step (2), the stirring speed is 60-100pm at the beginning, and then the speed is increased to 120-180 rpm.

7. The method for preparing the coffee cherry toast bread with low glycemic response characteristics according to claim 4, wherein in the step (3), the fermentation temperature is 38-40 ℃ and the fermentation time is 30-50 min;

and (3) standing for 6-10min after rounding, compacting as much as possible in the rolling process, and standing for 6-10min again after finishing.

8. The method of making a coffee cherry toast bread with low glycemic response characteristics as claimed in claim 4 wherein in step (3) the outer diameter of the shaped dough is adapted to the width of the mold;

and (3) putting the shaped dough into a mould, wherein the joint of the dough faces downwards.

9. The method for preparing the coffee cherry toast with low glycemic response characteristics according to claim 4, wherein in the step (4), the secondary proofing temperature is 38-40 ℃ and the secondary proofing time is 1.5-2.5 h;

in the step (4), a container containing water is placed beside the mould during secondary fermentation;

in the step (4), the fermentation can be finished when the top of the dough is proofed to 8/10 height of the mould for the second time.

10. The method for preparing a coffee powder toast bread with a low glycemic response characteristic as claimed in claim 4 wherein in step (5) the upper tube temperature in the oven is 110-.

Images