WO2022141434A1 - 一种糕点及其制备方法 - Google Patents

一种糕点及其制备方法 Download PDF

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WO2022141434A1
WO2022141434A1 PCT/CN2020/142241 CN2020142241W WO2022141434A1 WO 2022141434 A1 WO2022141434 A1 WO 2022141434A1 CN 2020142241 W CN2020142241 W CN 2020142241W WO 2022141434 A1 WO2022141434 A1 WO 2022141434A1
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parts
moringa
oil
preparation
flour
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PCT/CN2020/142241
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French (fr)
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梁春红
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梁春红
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • 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

Definitions

  • the invention relates to the technical field of food, in particular to a cake and a preparation method thereof.
  • the glycemic index (GI) of a food refers to the immediate effect of a food in raising blood sugar in the body.
  • GI glycemic index
  • foods less than 55 are low GI foods
  • those greater than 70 are high GI foods
  • those between 55 and 70 are medium GI foods.
  • the digestion is fast, the absorption rate is high, and the glucose is released quickly.
  • the glucose enters the blood, the peak value is high, and the blood sugar rises.
  • Corresponding low GI foods have a long residence time in the gastrointestinal tract, a low absorption rate, and a slow release of glucose, which is beneficial for blood sugar control.
  • the purpose of the present invention is to provide a pastry to solve one or more technical problems existing in the prior art, and at least to provide a beneficial choice or create conditions.
  • a pastry comprising the following raw materials: Salvia miltiorrhiza, Codonopsis, Moringa and Cassia.
  • the following raw materials are also included: whole wheat flour, glutinous rice flour, oat flour, brown rice flour, sweetener and vegetable oil.
  • the stiorrhiza Preferably, in parts by weight, it includes the following raw materials: 1-3 parts of Salvia miltiorrhiza, 4-6 parts of Codonopsis pilosula, 1-3 parts of Moringa, 5-8 parts of Cassia, 100-160 parts of whole wheat flour, 40-60 parts of glutinous rice flour servings, 30-70 servings of oat flour, 20-40 servings of brown rice flour, 10-30 servings of sweetener and 1-5 servings of vegetable oil.
  • 1-3 parts of Salvia miltiorrhiza 4-6 parts of Codonopsis pilosula
  • Moringa 1-3 parts of Moringa
  • 5-8 parts of Cassia 100-160 parts of whole wheat flour
  • 40-60 parts of glutinous rice flour servings 30-70 servings of oat flour
  • 20-40 servings of brown rice flour 30-70 servings of oat flour
  • 10-30 servings of sweetener 1-5 servings of vegetable oil.
  • the vegetable oil is at least one of peanut oil, sunflower oil, soybean oil, rapeseed oil and olive oil; the sweeteners are xylitol and maltitol.
  • the second object of the present invention is to provide the preparation method of the above-mentioned cake, comprising the steps:
  • the core material is wrapped with the dough, and then shaped, placed in an oven, and baked at 160-200° C. for 10-15 seconds to obtain the cake.
  • the preparation method of the mixed extract is as follows: mixing the Salvia miltiorrhiza, Codonopsis pilosula and Cassia seeds and then pulverizing to obtain a mixed powder, adding the mixed powder to distilled water and extracting 2-3 times, 1-2 hours each time, filtering, The filtrate is concentrated to obtain the mixed extract.
  • the particle size of the mixed powder is 100-120 mesh.
  • the mixed extract is a mixed extract with a relative density of 1.05-1.25 when concentrated to 56-60°C.
  • the preparation method of the Moringa volatile oil is as follows: after the Moringa oleifera is pulverized, the Moringa oleifera powder is obtained, and the Moringa oleifera powder is extracted by steam distillation to obtain the Moringa oleifera volatile oil.
  • the particle size of the Moringa powder is 100-120 mesh.
  • the present invention has the following beneficial effects:
  • Salvia miltiorrhiza can improve microcirculation, promote blood flow rate; can dilate blood vessels, lower blood pressure; can improve blood rheology, reduce blood viscosity, inhibit platelet aggregation and Coagulation function, activate fibrinolysis, and resist thrombosis; can regulate blood lipids, inhibit the formation of atherosclerotic plaques; Codonopsis can enhance immunity, dilate blood vessels, lower blood pressure, improve microcirculation, and enhance hematopoietic function; Moringa can Enhance immunity, help to regulate blood sugar, lower cholesterol, resist oxidation, resist free radicals, and eliminate reactive oxygen species in the human body.
  • the sweetener in the present invention can ensure the sweet taste of the pastry, and can not Affects blood sugar in the body.
  • the preparation method of the pastry of the present invention is simple, easy to implement, and beneficial to popularization.
  • a kind of pastry in parts by weight, comprising the following raw materials: 2 parts of Salvia miltiorrhiza, 5 parts of Codonopsis pilosula, 2 parts of Moringa, 6 parts of cassia seeds, 130 parts of whole wheat flour, 50 parts of glutinous rice flour, 50 parts of oat flour, and 30 parts of brown rice flour , 10 parts xylitol, 10 parts maltitol and 3 parts sunflower oil.
  • the preparation method of above-mentioned cake comprises the steps:
  • Moringa is pulverized, obtaining granularity is 110 object Moringa powder, and Moringa powder is extracted by steam distillation, obtains Moringa volatile oil;
  • the core material is wrapped with the dough, and then shaped, placed in an oven, and baked at 180° C. for 13 s to obtain the cake.
  • a kind of pastry comprising the following raw materials: 1 part of Salvia miltiorrhiza, 4 parts of Codonopsis pilosula, 1 part of Moringa, 5 parts of cassia seeds, 100 parts of whole wheat flour, 40 parts of glutinous rice flour, 30 parts of oat flour, and 20 parts of brown rice flour , 5 parts of xylitol, 5 parts of maltitol, 0.5 part of rapeseed oil and 0.5 part of olive oil.
  • the preparation method of above-mentioned cake comprises the steps:
  • Moringa is pulverized, obtaining granularity is 100 objects Moringa powder, and Moringa powder is extracted by steam distillation to obtain Moringa volatile oil;
  • the core material is wrapped with the dough, and then shaped, placed in an oven, and baked at 160° C. for 10 s to obtain the cake.
  • a kind of pastry comprising the following raw materials: 3 parts of Salvia miltiorrhiza, 6 parts of Codonopsis pilosula, 3 parts of Moringa, 8 parts of cassia seeds, 160 parts of whole wheat flour, 60 parts of glutinous rice flour, 70 parts of oat flour, and 40 parts of brown rice flour , 15 parts xylitol, 15 parts maltitol, 1 part peanut oil, 2 parts sunflower oil and 2 parts soybean oil.
  • the preparation method of above-mentioned cake comprises the steps:
  • Moringa is pulverized, obtaining granularity is 120 object Moringa powder, and Moringa powder is extracted by steam distillation to obtain Moringa volatile oil;
  • the core material is wrapped with the dough, and then shaped, placed in an oven, and baked at 160-200° C. for 10-15 seconds to obtain the cake.
  • mice were used as experimental objects; the experiment set up a control group and a dose group, fasted for 3-4 hours, and grouped according to blood sugar levels.
  • the control group was fed with ordinary feed, and the dose group was fed with the cakes obtained in Example 1. Measure fasting blood sugar.
  • mice were used as experimental subjects; insulin-injured hyperglycemia model: the model was established by injecting alloxan, and the blood glucose value was 10-25 mmol/L as the hyperglycemia model.
  • the experiment consisted of an experimental group, a model group, and a blank group.
  • the experimental group was given the cake meal replacement obtained in Example 1, the model group and blank group were given ordinary feed, and the test sample was given for 30 days.
  • the fasting blood glucose value was measured, and the blood glucose value and the percentage decrease of the animals in the dose group and the model group were compared.
  • mice Take mice as experimental objects; experimental models: insulin resistance, glucose/lipid metabolism disorder model
  • the experiment set up an experimental group, a model group, and a blank group, with 15 animals in each group. After 45 days of continuous feeding, fasting for 3-4 hours, serum total cholesterol (TC) and triglyceride levels (TG) were detected.
  • TC total cholesterol
  • TG triglyceride levels

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

一种糕点及其制备方法，涉及食品技术领域，该糕点包括如下原料：丹参、党参、辣木和决明子。通过丹参、党参、辣木和决明子各成分相互配合，使得糕点具有降血糖、降血脂的效果，适合糖尿病人及老年人食用。

Description

一种糕点及其制备方法 技术领域
本发明涉及食品技术领域，特别涉及一种糕点及其制备方法。
背景技术
食物的血糖生成指数(GI)是指食物提高人体血糖的即时效应。一般来说，小于55为低GI食物，大于70为高GI食物，55～70之间为中GI食物。高GI食物进入胃肠后消化快、吸收率高，葡萄糖释放快，葡萄糖进入血液后峰值高，血糖升得高，食用这类食物对血糖影响较大。相应的低GI食物，在胃肠中停留时间长，吸收率低，葡萄糖释放缓慢，对于控制血糖比较有利。
但是，目前市场上的糕点大多数以面粉为主料，加入糖、油脂调味，然后烤制而成，GI很高，不仅不便于高血糖、高血脂病人食用，也不利于普通老人食用。
发明内容
本发明目的在于提供一种糕点，以解决现有技术中所存在的一个或多个技术问题，至少提供一种有益的选择或创造条件。
为解决上述技术问题所采用的技术方案：
一种糕点，包括如下原料：丹参、党参、辣木和决明子。
优选的，还包括如下原料：全麦粉、糯米粉、燕麦粉、糙米粉、 甜味剂和植物油。
优选的，按照重量份数计，包括如下原料：丹参1～3份、党参4～6份、辣木1～3份、决明子5～8份、全麦粉100～160份、糯米粉40～60份、燕麦粉30～70份、糙米粉20～40份、甜味剂10～30份和植物油1～5份。
优选的，所述植物油为花生油、葵花籽油、大豆油、菜籽油以及橄榄油中的至少一种；所述甜味剂为木糖醇和麦芽糖醇。
本发明的第二个目的在于提供上述所述糕点的制备方法，包括如下步骤：
S1、将全麦粉、糯米粉、燕麦粉、糙米粉和水，形成面团，醒发10-30min；
S2、将丹参、党参和决明子进行提取、浓缩，得到混合浸膏；
S3、将辣木进行提取，得到辣木挥发油；
S4、将所述混合浸膏、所述辣木挥发油、甜味剂和植物油混合均匀，得到芯料；
S5、用所述面团将所述芯料进行包裹，再经过成型，置入烤箱中，在160-200℃条件下烤制10～15s，即得所述糕点。
优选的，所述混合浸膏的制备方法为：将所述丹参、党参和决明子混合后粉碎，得混合粉末，将混合粉末加入蒸馏水提取2-3次，每次1-2h，滤过，将滤液进行浓缩，得所述混合浸膏。
优选的，所述混合粉末的粒度为100～120目。
优选的，所述混合浸膏为浓缩至56～60℃时，相对密度为 1.05～1.25的混合浸膏。
优选的，所述辣木挥发油的制备方法为：将所述辣木粉碎后，得辣木粉末，将辣木粉末采用水蒸气蒸馏法提取，得辣木挥发油。
优选的，所述辣木粉末的粒度为100～120目。
与现有技术相比，本发明具有如下有益效果：
1、本发明糕点中含有丹参、党参、辣木和决明子；其中，丹参能改善微循环，促进血流速；能扩张血管，降低血压；能改善血液流变性，降低血液黏度，抑制血小板聚集和凝血功能，激活纤溶，对抗血栓形成；能调节血脂，抑制动脉粥样硬化斑块的形成；党参有增强免疫力、扩张血管、降压、改善微循环、增强造血功能等作用；辣木可以增强免疫，有助于调节血糖、降低胆固醇、抗氧化、抗自由基、消除人体活性氧，长期服用对于降血压、降血脂和降血糖有明显效果；决明子有清肝明目、防止视力模糊、降血压、降血脂、减少胆固醇等功效；各成分相互配合，使得糕点具有降血糖、降血脂的效果，适合糖尿病人及老年人食用。
2、本发明糕点中添加木糖醇和麦芽糖醇替代蔗糖，甜度与蔗糖相当，吸收后被转换和利用不需要胰岛素，因此本发明中的甜味剂即能保证糕点香甜的口感，又能不影响人体的血糖。
3、本发明糕点的制作方法简单、易行，利于推广。
具体实施方式
以下将结合实施例对本发明的构思及产生的技术效果进行清楚、完整地描述，以充分地理解本发明的目的、特征和效果。显然，所描 述的实施例只是本发明的一部分实施例，而不是全部实施例，基于本发明的实施例，本领域的技术人员在不付出创造性劳动的前提下所获得的其他实施例，均属于本发明保护的范围。
实施例1
一种糕点，按照重量份数计，包括如下原料：丹参2份、党参5份、辣木2份、决明子6份、全麦粉130份、糯米粉50份、燕麦粉50份、糙米粉30份、木糖醇10份、麦芽糖醇10份和葵花籽油3份。
上述所述糕点的制备方法，包括如下步骤：
S1、将所述全麦粉、糯米粉、燕麦粉、糙米粉和水，形成面团，醒发20min；
S2、将所述丹参、党参和决明子混合后粉碎，得粒度为110目的混合粉末，将混合粉末加入蒸馏水提取2次，每次1h，滤过，将滤液进行浓缩至56℃时，相对密度为1.05，得混合浸膏；
S3、将所述辣木粉碎后，得粒度为110目的辣木粉末，将辣木粉末采用水蒸气蒸馏法提取，得辣木挥发油；
S4、将所述混合浸膏、所述辣木挥发油、木糖醇、麦芽糖醇和葵花籽油混合均匀，得到芯料；
S5、用所述面团将所述芯料进行包裹，再经过成型，置入烤箱中，在180℃条件下烤制13s，即得所述糕点。
实施例2
一种糕点，按照重量份数计，包括如下原料：丹参1份、党参4份、辣木1份、决明子5份、全麦粉100份、糯米粉40份、燕麦粉 30份、糙米粉20份、木糖醇5份、麦芽糖醇5份、菜籽油0.5份和橄榄油0.5份。
上述所述糕点的制备方法，包括如下步骤：
S1、将所述全麦粉、糯米粉、燕麦粉、糙米粉和水，形成面团，醒发10min；
S2、将所述丹参、党参和决明子混合后粉碎，得粒度为100目的混合粉末，将混合粉末加入蒸馏水提取2次，每次1h，滤过，将滤液进行浓缩，浓缩至56℃时，相对密度为1.05，得混合浸膏；
S3、将所述辣木粉碎后，得粒度为100目的辣木粉末，将辣木粉末采用水蒸气蒸馏法提取，得辣木挥发油；
S4、将所述混合浸膏、所述辣木挥发油、木糖醇、麦芽糖醇、菜籽油和橄榄油混合均匀，得到芯料；
S5、用所述面团将所述芯料进行包裹，再经过成型，置入烤箱中，在160℃条件下烤制10s，即得所述糕点。
实施例3
一种糕点，按照重量份数计，包括如下原料：丹参3份、党参6份、辣木3份、决明子8份、全麦粉160份、糯米粉60份、燕麦粉70份、糙米粉40份、木糖醇15份、麦芽糖醇15份、花生油1份、葵花籽油2份和大豆油2份。
上述所述糕点的制备方法，包括如下步骤：
S1、将所述全麦粉、糯米粉、燕麦粉、糙米粉和水，形成面团，醒发30min；
S2、将所述丹参、党参和决明子混合后粉碎，得粒度为120目的混合粉末，将混合粉末加入蒸馏水提取3次，每次2h，滤过，将滤液进行浓缩，浓缩至60℃时，相对密度为1.25，得混合浸膏；
S3、将所述辣木粉碎后，得粒度为120目的辣木粉末，将辣木粉末采用水蒸气蒸馏法提取，得辣木挥发油；
S4、将所述混合浸膏、所述辣木挥发油、木糖醇、麦芽糖醇、花生油、葵花籽油和大豆油混合均匀，得到芯料；
S5、用所述面团将所述芯料进行包裹，再经过成型，置入烤箱中，在160-200℃条件下烤制10～15s，即得所述糕点。
实施例4
以小鼠为实验对象；实验设一个对照组和一个剂量组，禁食3-4小时，按血糖水平分组，对照组给予普通饲料喂养，剂量组给予实施例1得到的糕点喂养，连续30天后测空腹血糖值。
表1使用产品对血糖小鼠空腹血糖值的影响
Figure PCTCN2020142241-appb-000001
由表1可知，剂量组实验前后血糖变化值于对照组无显著性差异，可判定食用实施例1的糕点对小鼠的空腹血糖值无影响。
实施例5
以小鼠为实验对象；胰岛素损伤高血糖模型：通过注射四氧嘧啶造模，血糖值10-25mmol/L为高血糖模型。
实验设一个实验组，一个模型组，一个空白组，实验组给予实施例1得到的糕点代餐，模型组和空白组给予普通饲料，受试样品给予时间30天。
测空腹血糖值，比较剂量组和模型组动物血糖值及下降百分率。
表2产品对胰岛损伤高血糖动物模型的影响
Figure PCTCN2020142241-appb-000002
由表2可知，模型组与空白组实验前后血糖值无显著差异(P≥0.05)，判定实验成立；实验组实验前后血糖值有显著差异(P≤0.05)，判断实施例1的糕点对降低空腹血糖指标结果阳性。
实施例6
以小鼠为实验对象；实验模型：胰岛素抵抗，糖/脂代谢紊乱模型
实验设一个实验组、一个模型组、一个空白组，每组15只，空白组不做处理；实验组给予实施例1的糕点代替饲料，空白组和模型 组给予普通饲料。连续饲养45天后，禁食3-4小时，检测血清总胆固醇(TC)、甘油三酯水平(TG)。
表3样品对高血脂模型小鼠血脂的影响
Figure PCTCN2020142241-appb-000003
由表3可知，实验组实验前后血糖下降百分率对比模型和空白组有显著差异，判定实施例1的糕点对降低血脂指标结果阳性。
以上对本发明的较佳实施方式进行了具体说明，但本发明创造并不限于所述实施例，熟悉本领域的技术人员在不违背本发明精神的前提下还可作出种种的等同变型或替换，这些等同的变型或替换均包含在本申请权利要求所限定的范围内。

Claims (10)

  1. 一种糕点，其特征在于，包括如下原料：丹参、党参、辣木和决明子。
  2. 根据权利要求1所述的糕点，其特征在于，还包括如下原料：全麦粉、糯米粉、燕麦粉、糙米粉、甜味剂和植物油。
  3. 根据权利要求2所述的糕点，其特征在于，按照重量份数计，包括如下原料：丹参1～3份、党参4～6份、辣木1～3份、决明子5～8份、全麦粉100～160份、糯米粉40～60份、燕麦粉30～70份、糙米粉20～40份、甜味剂10～30份和植物油1～5份。
  4. 根据权利要求2或3所述的糕点，其特征在于，所述植物油为花生油、葵花籽油、大豆油、菜籽油以及橄榄油中的至少一种；所述甜味剂为木糖醇和麦芽糖醇。
  5. 权利要求2-4任一项所述的糕点的制备方法，其特征在于，包括如下步骤：
    S1、将所述全麦粉、糯米粉、燕麦粉、糙米粉和水，形成面团，醒发10-30min；
    S2、将所述丹参、党参和决明子进行提取、浓缩，得到混合浸膏；
    S3、将所述辣木进行提取，得到辣木挥发油；
    S4、将所述混合浸膏、所述辣木挥发油、甜味剂和植物油混合均匀，得到芯料；
    S5、用所述面团将所述芯料进行包裹，再经过成型、烘烤，即得所述糕点。
  6. 根据权利要求5所述的制备方法，其特征在于，所述混合浸膏的制备方法为：将所述丹参、党参和决明子混合后粉碎，得混合粉末，将混合粉末加入蒸馏水提取2-3次，每次1-2h，滤过，将滤液进行浓缩，得所述混合浸膏。
  7. 根据权利要求6所述的制备方法，其特征在于，所述混合粉末的粒度为100～120目。
  8. 根据权利要求6所述的制备方法，其特征在于，所述混合浸膏为浓缩至56～60℃时，相对密度为1.05～1.25的混合浸膏。
  9. 根据权利要求5所述的制备方法，其特征在于，所述辣木挥发油的制备方法为：将所述辣木粉碎后，得辣木粉末，将辣木粉末采用水蒸气蒸馏法提取，得辣木挥发油。
  10. 根据权利要求9所述的制备方法，其特征在于，所述辣木粉末的粒度为100～120目。
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