CN115088747A - Composition for preparing low-GI food and application thereof - Google Patents
Composition for preparing low-GI food and application thereof Download PDFInfo
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- CN115088747A CN115088747A CN202210763685.XA CN202210763685A CN115088747A CN 115088747 A CN115088747 A CN 115088747A CN 202210763685 A CN202210763685 A CN 202210763685A CN 115088747 A CN115088747 A CN 115088747A
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Classifications
-
- 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
- A21D13/06—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
- 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
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a composition for preparing low GI food and application thereof. When the low-GI-content mooncake is used as a raw material of the mooncake, the prepared mooncake is full in shape, uniform and bright in color, fine and soft in tissue state, excellent in flavor and taste, low in glycemic index, belongs to low-GI food, and provides a new choice for healthy diet of people, particularly diabetic patients.
Description
Technical Field
The invention belongs to the technical field of food processing. More particularly, it relates to a composition for preparing a low GI food and its use.
Background
The incidence of diabetes, a metabolic disease, has increased in recent decades and chronic hyperglycemia in patients can lead to organ and tissue damage and dysfunction, such as eye, nervous system, kidney, liver, heart and blood vessels. At present, no method for radically treating diabetes exists, so that the control of blood sugar is important for the treatment and prevention of diabetes. The Glycemic Index (GI) is the ratio of the effect of a food on the increase in blood glucose to a standard substance (e.g., glucose) and is used to measure the effect of carbohydrates in a food on blood glucose concentration and to evaluate the postprandial blood glucose response of a food. The GI value of the low GI food is less than or equal to 55, and the postprandial blood sugar peak value after eating is lower and has small fluctuation, thus being suitable for diabetics to eat.
The moon cake as a traditional mid-autumn festival food in China has the advantages of reunion, however, most of the current moon cake production formulas have the characteristics of high calorie and high sugar, the blood sugar generation index is high, the drastic change of blood sugar is easy to cause after eating, and the moon cake is not suitable for diabetics.
The prior art provides a moon cake for reducing blood fat, however, the moon cake skin adopts inulin instead of sucrose, which can affect the taste of the moon cake, and the moon cake stuffing can not delay the digestion and absorption of carbohydrate, and can not inhibit the increase of blood sugar after eating the moon cake. Therefore, there is a need to find a mooncake that can suppress the increase of postprandial blood sugar and has good sensory quality, and is necessary for healthy diet of diabetic patients.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the composition for preparing the low GI food, which not only can realize better sensory quality, but also can delay the digestion and absorption of carbohydrates by adding the tremella pulp into the composition, thereby realizing the inhibition of blood sugar rise after eating the moon cake.
It is a first object of the present invention to provide a composition for preparing a low GI food product.
It is a second object of the present invention to provide a composition for preparing a low GI moon cake filling.
The third purpose of the invention is to provide the application of the composition in preparing the low GI moon cake stuffing.
The fourth purpose of the invention is to provide a low GI moon cake stuffing.
The fifth purpose of the invention is to provide a preparation method of the low GI moon cake stuffing.
The sixth purpose of the invention is to provide the application of the stuffing in preparing the low GI moon cake.
A seventh object of the present invention is to provide a composition for preparing a low GI moon cake crust.
An eighth object of the present invention is to provide the use of the above composition for the preparation of low GI moon cake crust.
A ninth object of the invention is to provide a low GI moon cake crust.
The tenth purpose of the invention is to provide a preparation method of the low GI moon cake crust.
An eleventh object of the invention is to provide the use of the above-described crust in the preparation of a low GI moon cake.
A twelfth object of the invention is to provide a low GI moon cake.
The thirteenth purpose of the invention is to provide a preparation method of the low GI moon cake.
The above purpose of the invention is realized by the following technical scheme:
the invention provides a composition for preparing a low-GI food, which comprises white fungus pulp and preferably also comprises white kidney bean paste.
The invention also provides a composition for preparing the low GI moon cake stuffing, which comprises the following components in parts by mass: 10-25 parts of flavor raw materials, 20-40 parts of low-glycemic powder, 0.5-1.5 parts of starch, 5-15 parts of edible oil, 35-55 parts of water, 5-20 parts of tremella slurry and 5-20 parts of white kidney bean paste.
According to the invention, the tremella pulp is added into the low GI moon cake stuffing, so that the tremella pulp and the low glycemic powder can cooperatively inhibit alpha-amylase and alpha-glucosidase, and the optimal function of controlling postprandial blood sugar is exerted; according to the invention, the white kidney bean paste is added into the low GI moon cake stuffing, so that the content of dietary fiber is increased, and the low GI moon cake stuffing can be used as an excellent alpha-amylase inhibitor, further inhibits the decomposition of starch and the breakage of glycosidic bonds, plays a role in delaying the digestion and absorption of carbohydrates, inhibits the rise of blood sugar caused by eating moon cakes, and is suitable for diabetics.
Preferably, 16.5-22 parts of flavor raw materials, 25-35 parts of low-glycemic powder, 1-1.5 parts of starch, 8-10 parts of edible oil, 40-50 parts of water, 10-20 parts of tremella slurry and 10-20 parts of white kidney bean paste.
Most preferably, the seasoning comprises 20 parts of flavor raw materials, 32 parts of low-glycemic powder, 1.2 parts of starch, 8 parts of edible oil, 48 parts of water, 15 parts of tremella slurry and 15 parts of white kidney bean paste.
Preferably, the flavor raw materials are sweetened bean paste and/or lotus seed paste, and preferably one or more of low-GI flavor raw materials such as salted egg yolk and nut kernels are also included.
Preferably, the low-glycemic powder comprises brown sugar powder. Taking glucose as a reference (glucose glycemic index is 100), and preparing the low-glycemic powder from sugar with the glycemic index lower than 55. The low-glycemic powder is added in the preparation of the moon cake stuffing, compared with the traditional sweet raw materials, the low-glycemic powder can inhibit the activity of carbohydrate digestive enzyme, thereby inhibiting the increase of blood sugar caused by eating the moon cake, and is suitable for diabetics.
Preferably, the starch comprises one or more of wheat starch, corn starch and sweet potato starch.
Preferably, the edible oil comprises one or more of peanut oil, rapeseed oil, corn oil and soybean oil.
Preferably, the preparation method of the tremella fuciformis pulp comprises the following steps: pulping the tremella at 70-100 ℃ for 4-6 times, wherein pulping is carried out for 60-90 s each time, and the interval is 30-45 s each time.
Preferably, the preparation method of the white kidney bean paste comprises the following steps: boiling white kidney bean in water, cooling, and pulping until no obvious particles are formed.
The low GI moon cake stuffing prepared by the composition can effectively control the postprandial blood sugar, so the application of the composition in preparing the low GI moon cake stuffing and the low GI moon cake stuffing containing the composition are all within the protection scope of the invention.
The invention also provides a preparation method of the low GI moon cake stuffing, which comprises the following steps: uniformly mixing the flavor raw materials, the low-glycemic powder, the starch, the edible oil, the water, the white fungus slurry and the white kidney bean paste according to the formula amount.
In addition, the invention also provides a composition for preparing the low-GI moon cake crust, which comprises the following components in parts by mass: 40-60 parts of starch, 25-45 parts of low-glycemic syrup, 25-45 parts of oligosaccharide syrup, 10-25 parts of edible oil, 0.2-1.5 parts of acidity regulator and 1-3 parts of tremella pulp.
The tremella pulp is used as one of the raw materials of the cake crust of the low GI moon cake, and not only can be cooperated with syrup (low glycemic syrup and oligosaccharide syrup) to play a role in controlling postprandial blood sugar, but also can avoid the cracking phenomenon of the cake crust in the baking process, and ensure better hardness, elasticity and resilience of the moon cake.
According to the invention, the white kidney bean paste is added into the skin of the low GI moon cake, so that the content of dietary fiber is increased, and the low GI moon cake can be used as an excellent alpha-amylase inhibitor, further inhibit the decomposition of starch and the breakage of glycosidic bonds, play a role in delaying the digestion and absorption of carbohydrates, inhibit the increase of blood sugar caused by eating the moon cake, and is suitable for diabetics.
Preferably, 45-55 parts of starch, 30-40 parts of low-glycemic syrup, 30-40 parts of oligosaccharide syrup, 15-20 parts of edible oil, 0.5-1 part of acidity regulator and 1-3 parts of tremella pulp.
Most preferably, the edible oil comprises 50 parts of starch, 35 parts of low-glycemic syrup, 35 parts of oligosaccharide syrup, 20 parts of edible oil, 0.8 part of acidity regulator and 3 parts of tremella pulp.
Preferably, the starch comprises one or more of wheat starch, corn starch and sweet potato starch.
Preferably, the low glycemic syrup comprises black syrup. And taking glucose as a reference (glucose glycemic index is 100), and obtaining the low-glycemic syrup after pulping by using sugar with the glycemic index lower than 55. The low-glycemic syrup is added in the preparation of the moon cake crust, compared with the traditional sweet raw materials, the low-glycemic syrup can inhibit the activity of carbohydrate digestive enzyme, thereby inhibiting the increase of blood sugar caused by eating moon cake, and is suitable for diabetic patients.
Preferably, the oligosaccharide syrup comprises one or more of fructo-oligosaccharide syrup, malto-oligosaccharide syrup, galacto-oligosaccharide syrup, xylo-oligosaccharide syrup and glucose-oligosaccharide syrup.
Preferably, the edible oil comprises one or more of peanut oil, rapeseed oil, corn oil and soybean oil.
Preferably, the acidity regulator comprises one or more of potassium bicarbonate, sodium citrate and potassium citrate.
The low GI moon cake crust prepared by the composition can effectively control the postprandial blood sugar, so the application of the composition in preparing the low GI moon cake crust and the low GI moon cake crust containing the composition are both within the protection scope of the invention.
The invention also provides a preparation method of the low GI moon cake crust, which comprises the steps of firstly, uniformly mixing the low glycemic syrup and the oligosaccharide syrup according to the formula amount, then sequentially adding the acidity regulator, the edible oil and the tremella pulp, uniformly mixing, finally adding the starch, uniformly mixing and standing to obtain the low GI moon cake crust.
Preferably, the rest time is 1-3 h, and most preferably 2 h.
When the moon cake wrapper and the moon cake stuffing are jointly prepared into the moon cake, the moon cake is full in appearance, uniform and bright in color and luster, fine and soft in tissue state, excellent in flavor and mouthfeel, and low in glycemic index, belongs to low-GI food, and provides a new choice for healthy diet of diabetics, so that the application of the wrapper in preparing low-GI moon cakes, the application of the stuffing in preparing low-GI moon cakes, and the low-GI moon cake comprising the wrapper and the stuffing are all within the protection range of the invention.
Preferably, the mass ratio of the cake crust to the stuffing is 1-3: 1-4, most preferably 1: 3.
in addition, the invention also provides a preparation method of the low-GI moon cake, which comprises the steps of wrapping the stuffing with the cake crust, compacting and baking.
Preferably, the preparation method of the low-GI moon cake comprises the following steps: and completely wrapping the stuffing with the cake crust, placing the cake crust in a mold, compacting to form the cake crust, demolding, and baking, wherein the primer is set to be 120-140 ℃, the flour is set to be 200-220 ℃, and the baking time is 13-17 min. Most preferably, the primer is 130 ℃, the face fire is 210 ℃ and the time is 15 min.
The invention has the following beneficial effects:
the invention provides a composition for preparing a low-GI food, and when the composition is used as a raw material of a moon cake, the prepared moon cake is full in shape, uniform and bright in color, fine and soft in tissue state, excellent in flavor and taste, and 30.81-37.67 in glycemic index, belongs to a low-GI food (the GI value is less than or equal to 55), can effectively inhibit the digestion and absorption of carbohydrates, so that the increase of postprandial blood sugar is inhibited, and a new choice is provided for healthy diet of people, particularly diabetic patients.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
Examples 1-8 preparation of Low GI mooncakes
According to the types and the dosage of the raw materials in the tables 1 and 2, the low-GI moon cakes (48 g/stuffing and 16 g/cake crust) in the examples 1-8 are prepared according to the following steps:
s1, uniformly mixing low glycemic syrup and oligosaccharide syrup according to the formula amount, sequentially adding an acidity regulator, edible oil and tremella slurry, uniformly mixing, finally adding starch, uniformly mixing, and standing for 2 hours to obtain the low GI moon cake crust;
s2, uniformly mixing the flavor raw materials, the low-glycemic powder, the starch, the edible oil, the water, the white fungus slurry and the white kidney bean paste according to the formula amount to obtain the low-GI moon cake stuffing;
s3, completely wrapping S2 low GI moon cake stuffing with S1 low GI moon cake crust, placing the moon cake stuffing into a mold, compacting to form the moon cake, demolding, baking for 15min at the primer temperature of 130 ℃ and the surface temperature of 210 ℃, and obtaining the low GI moon cake after baking;
the white kidney bean paste is prepared by the following steps: adding water into white kidney beans, cooking at 100 ℃, cooling, and pulping until no obvious particles exist; the preparation method of the white fungus pulp comprises the following steps: pulping Tremella at 100 deg.C for 5 times, each time for 90s, and each time at intervals of 30 s.
TABLE 1
TABLE 2
Comparative example 1
The difference from the raw materials and the preparation method in the example 1 is that the tremella pulp is not added into the cake crust and the stuffing.
Comparative example 2
The difference from the raw materials and the preparation method in example 1 is that no tremella pulp is added into the cake crust.
Comparative example 3
The difference of the preparation method and the raw materials in the same example 1 is that the white fungus pulp is not added into the stuffing.
Comparative example 4
The difference between the raw materials and the preparation method in the example 1 is that the tremella pulp in the cake crust is replaced by peach gum.
Comparative example 5
The raw materials and the preparation method in example 1 were the same, except that the brown syrup in the crust was replaced with the oligo-maltose syrup, i.e., 70 parts of the oligo-maltose syrup of this comparative example.
Comparative example 6
The raw materials and preparation method in the same example 1 are different in that brown sugar syrup in the cake crust is replaced by low-polymer maltose syrup, and brown sugar powder in the stuffing is replaced by white sugar.
Comparative example 7
The raw materials and the preparation method are the same as those in example 1, except that tremella pulp is not added to the cake crust and the stuffing, brown sugar pulp in the cake crust is replaced by low-maltose syrup, and brown sugar powder in the stuffing is replaced by white granulated sugar.
Comparative example 8
The difference of the raw materials and the preparation method in the example 1 is that the white fungus pulp in the stuffing is replaced by the cubilose pulp.
Comparative example 9
The difference between the raw materials and the preparation method in the same example 1 is that white kidney bean paste is used for replacing white fungus slurry in the stuffing, namely, 30 parts of white kidney bean paste in the stuffing of the comparative example.
Comparative example 10
The difference between the raw materials and the preparation method in the same example 1 is that white kidney bean paste in the stuffing is replaced by white fungus paste, namely, 30 parts of white fungus paste in the stuffing of the comparative example.
Comparative example 11
The difference between the raw materials and the preparation method in the example 1 is that the black sugar powder is used for replacing white fungus slurry in the stuffing, namely 47 parts of black sugar powder in the stuffing of the comparative example.
Comparative example 12
The difference between the raw materials and the preparation method in the same example 1 is that the tremella fuciformis pulp is used for replacing brown sugar powder in the filling, namely 47 parts of tremella fuciformis pulp in the filling of the comparative example.
Experimental example 1
The nutrient content of the low GI moon cake obtained in example 1 is detected according to GB 28050-.
TABLE 3
Experimental example 2
And selecting 20 volunteers, and scoring the appearance, the tissue state, the taste, the flavor and the color of the low-GI moon cakes obtained in the examples 1-8 and the comparative examples 1-12, wherein the score is 100 points, the scoring standard is shown in table 4, and the scoring result is shown in table 5.
TABLE 4
TABLE 5
As can be seen from Table 5, the low GI moon cakes obtained in the examples 1-8 have higher scores in the aspects of appearance, organization state, taste, flavor and color, and the total score of sensory evaluation is obviously superior to that of the comparative examples 1-12, which shows that the low GI moon cakes provided by the invention have the advantages of full appearance, uniform and transparent color, fine and soft organization state and excellent flavor and taste by specifically controlling the types and the dosage of the raw materials of the moon cakes.
In addition, compared with comparative example 7, the sensory scores of comparative example 6 with the tremella pulp and comparative example 1 with the black syrup and the black sugar powder are improved, and are respectively improved by 11 points and 12 points, so that the tremella pulp, the black syrup and the black sugar powder can improve the sensory quality of the moon cake, and the sensory scores of example 1 with the tremella pulp and the black syrup and the black sugar powder are the highest, and are improved by 28 points (more than 11+12) compared with comparative example 7, which shows that the tremella pulp, the black syrup and the black sugar powder show a synergistic effect in improving the sensory quality.
Experimental example 3
The texture measurement can quantify the characteristics of the moon cakes, wherein lower hardness indicates that the skin of the moon cake is soft, and higher elasticity and resilience indicate that the texture state and the sensory quality of the moon cake are good, so the texture test of the low-GI moon cakes obtained in examples 1-8 and comparative examples 1-12 is carried out by using a TAXTplus texture tester. The probe type is P/50, the induction force is 5g, the compression degree is 40%, the test time is 3s, the speed before the test is 2.0mm/s, the test speed is 1.0mm/s, and the speed after the test is 2.0 mm/s. The measurement results are shown in Table 6.
TABLE 6
As can be seen from Table 6, the low GI moon cakes in the examples 1 to 8 have excellent texture characteristics which are remarkably superior to those in the comparative examples 1 to 12, and the hardness, elasticity and resilience of the moon cakes are kept at a better level by specially controlling the types and the dosage of the raw materials of the moon cakes, so that the moon cakes have a fine and soft tissue state.
In addition, compared with comparative example 7, the texture characteristics of comparative example 6 with the addition of the tremella fuciformis syrup and comparative example 1 with the replacement of the black syrup and the black sugar powder are improved, which shows that the tremella fuciformis syrup, the black syrup and the black sugar powder can improve the texture characteristics of the moon cake, and the texture characteristics of example 1 with the addition of the tremella fuciformis syrup and the replacement of the black syrup and the black sugar powder are optimal, which shows that the tremella fuciformis syrup, the black syrup and the black sugar powder show synergistic effects in improving the texture characteristics.
Experimental example 4
Each example and comparative example was tested by selecting 12 healthy adult volunteers (male and female halves) aged 23-33 years, mean age 26.50 ± 4.12 years, mean Body Mass Index (BMI): 20.72 +/-1.15 kg/m 2 The people who are light-weighted and do not have a history of diabetes, other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases and the like. The glycemic index test method was performed with reference to WS/T652 and 2019 food glycemic index determination method.
Subjects were 20 nights before the test day: 00 fasting was started until the next morning, and after fasting blood glucose was measured by the fingertip capillary method, the low GI moon cakes (50 g of carbohydrate equivalent) obtained in examples 1 to 8 and comparative examples 1 to 12 were respectively fed, and blood glucose was measured by the fingertip capillary method at 15min, 30min, 45min, 60min, 90min and 120min after feeding, respectively. The blood glucose level after 50g glucose was measured in the same way as a reference, with test intervals of more than 72h for different foods.
Calculating the area under the blood glucose response curve of each subject to two foods respectively, and calculating the area under the blood glucose response curve according to a formula
The glycemic index GI was calculated and the results are shown in table 7.
TABLE 7
As can be seen from Table 7, the moon cakes of examples 1 to 8 all have lower GI values (30.81 to 37.67, less than 55) which are significantly better than those of comparative examples 1 to 12(57.09 to 79.22); compared with the embodiment 1, the GI value of the moon cake in the comparative examples 9-12, which is obtained by replacing any raw material of the white kidney bean paste, the white fungus paste and the brown sugar powder in the stuffing, is obviously too high. The invention shows that the moon cake with low GI can be prepared by specifically controlling the types and the dosage of the raw materials of the moon cake.
Compared with comparative example 7, GI values of comparative example 6 with the addition of the tremella fuciformis syrup and comparative example 1 with the replacement of the black syrup and the black sugar powder are relatively reduced by 10.01 and 14.2 respectively, which shows that the tremella fuciformis syrup, the black syrup and the black sugar powder can play a role in controlling postprandial blood glucose, while GI values of example 1 with the addition of the tremella fuciformis syrup, the replacement of the black syrup and the black sugar powder are lowest, and GI values of example 1 with the addition of the tremella fuciformis syrup and the replacement of the black syrup and the black sugar powder are reduced by 48.41 (> 10.01+14.2) compared with comparative example 7, which shows that the tremella fuciformis syrup, the black syrup and the black sugar powder show a synergistic effect in controlling postprandial blood glucose.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A composition for preparing a low GI food, comprising a tremella slurry.
2. The composition for preparing the low GI moon cake stuffing is characterized by comprising the following components in parts by mass: 10-25 parts of flavor raw materials, 20-40 parts of low-glycemic powder, 0.5-1.5 parts of starch, 5-15 parts of edible oil, 35-55 parts of water, 5-20 parts of tremella slurry and 5-20 parts of white kidney bean paste.
3. Use of the composition of claim 2 for making a low GI moon cake filling.
4. A low GI moon cake filling comprising the composition of claim 2.
5. A preparation method of low GI moon cake stuffing is characterized in that flavor raw materials, low-glycemic powder, starch, edible oil, water, white fungus pulp and white kidney bean paste in formula amount are uniformly mixed to obtain the low GI moon cake stuffing.
6. The composition for preparing the low GI moon cake crust is characterized by comprising the following components in parts by mass: 40-60 parts of starch, 25-45 parts of low-glycemic syrup, 25-45 parts of oligosaccharide syrup, 10-25 parts of edible oil, 0.2-1.5 parts of acidity regulator and 1-3 parts of tremella pulp.
7. Use of the composition of claim 6 for preparing a low GI moon cake crust.
8. A low GI moon cake crust comprising the composition of claim 6.
9. A preparation method of low GI moon cake crust is characterized in that firstly, low glycemic syrup and oligosaccharide syrup in formula amount are mixed uniformly, then acidity regulator, edible oil and white fungus slurry are added in sequence and mixed uniformly, finally starch is added and mixed uniformly, and standing is carried out, so that the low GI moon cake crust is obtained.
10. A low GI moon cake comprising the filling of claim 4 and the crust of claim 8.
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