阅读说明：本技术 一种适合糖尿病人食用的低gi膳食饼制品及其制备方法 (Low GI dietary cake product suitable for diabetics and preparation method thereof ) 是由 梁国炎 唐银凤 于 2020-08-05 设计创作，主要内容包括：本发明公开一种适合糖尿病人食用的低GI膳食饼制品,所述低GI膳食饼制品由以下重量份配比的原料制成：燕麦粉、高抗性大米淀粉、绿豆粉、藕粉、雏菊、桑叶、洋车前子粉、抗性糊精、亚麻籽油、精炼牛油、麦芽糖醇、食用植物油、鲜鸡蛋、食用玉米淀粉、奶粉、食用盐和食品添加剂；该配方制成的低GI膳食饼制品富含多种膳食纤维,能维持饱腹感,并有助于维持正常的肠道功能,通添加有绿豆粉、藕粉、雏菊、桑叶和洋车前子粉,能够科学搭配药食两用,进一步均衡营养,更加适合糖尿病人食用。(The invention discloses a low GI dietary cake product suitable for diabetics, which is prepared from the following raw materials in parts by weight: oat flour, high-resistance rice starch, mung bean flour, lotus root starch, daisy, mulberry leaves, psyllium seed powder, resistant dextrin, linseed oil, refined beef tallow, maltitol, edible vegetable oil, fresh eggs, edible corn starch, milk powder, edible salt and food additives; the low GI dietary cake product prepared by the formula is rich in various dietary fibers, can maintain satiety and is beneficial to maintaining normal intestinal functions, and mung bean powder, lotus root starch, daisy, mulberry leaf and psyllium seed powder are added, so that the low GI dietary cake product can be scientifically matched with medicine and food, further balances nutrition and is more suitable for being eaten by diabetics.)

1. The low GI dietary cake product suitable for diabetics is characterized by being prepared from the following raw materials in parts by weight: 70-80 parts of oat flour, 11-17 parts of high-resistance rice starch, 8-10 parts of mung bean flour, 2-6 parts of lotus root starch, 11-13 parts of daisy, 9-13 parts of mulberry leaf, 3-5 parts of psyllium seed powder, 1-3 parts of resistant dextrin, 5-7 parts of linseed oil, 6-8 parts of refined beef tallow, 10-12 parts of maltitol, 9-11 parts of edible vegetable oil, 10-14 parts of fresh egg, 6-8 parts of edible corn starch, 20-26 parts of milk powder, 5-9 parts of edible salt and 1-3 parts of food additives.

2. The low GI dietary cake product according to claim 1, which is suitable for diabetics, comprising the following raw materials in parts by weight: 80 parts of oat flour, 11 parts of high-resistance rice starch, 8 parts of mung bean powder, 2 parts of lotus root starch, 11 parts of daisy, 9 parts of mulberry leaves, 3 parts of Plantain seed powder, 1 part of resistant dextrin, 5 parts of linseed oil, 6 parts of refined beef tallow, 10 parts of maltitol, 9 parts of edible vegetable oil, 10 parts of fresh eggs, 6 parts of edible corn starch, 20 parts of milk powder, 5 parts of edible salt and 1 part of food additive.

3. The low GI dietary cake product of claim 1, which is suitable for diabetics, comprising the following raw materials in parts by weight: 70 parts of oat flour, 11 parts of high-resistance rice starch, 8 parts of mung bean powder, 2 parts of lotus root starch, 11 parts of daisy, 9 parts of mulberry leaves, 3 parts of psyllium seed powder, 1 part of resistant dextrin, 5 parts of linseed oil, 6 parts of refined beef tallow, 10 parts of maltitol, 9 parts of edible vegetable oil, 10 parts of fresh eggs, 6 parts of edible corn starch, 20 parts of milk powder, 5 parts of edible salt and 1 part of food additive.

4. The low GI dietary cake product of claim 1, which is suitable for diabetics, comprising the following raw materials in parts by weight: 75 parts of oat flour, 14 parts of high-resistance rice starch, 9 parts of mung bean powder, 4 parts of lotus root starch, 12 parts of daisy, 11 parts of mulberry leaves, 4 parts of Plantain seed powder, 2 parts of resistant dextrin, 6 parts of linseed oil, 7 parts of refined beef tallow, 11 parts of maltitol, 10 parts of edible vegetable oil, 12 parts of fresh eggs, 7 parts of edible corn starch, 23 parts of milk powder, 7 parts of edible salt and 2 parts of food additives.

5. The low GI dietary cake product of claim 1, suitable for consumption by a diabetic patient, wherein: the Plantago ovata powder is pretreated to remove toxic pigment.

6. The low GI dietary cake product of claim 1, suitable for consumption by a diabetic patient, wherein: the food additive is a mixture of sodium bicarbonate and ammonium bicarbonate.

7. The low GI dietary cake product of claim 1, suitable for consumption by a diabetic patient, wherein: the low GI dietary cake products include biscuits, egg rolls and cookies.

Technical Field

The invention particularly relates to a low GI dietary cake product suitable for diabetics and a preparation method thereof.

Background

The main raw material of the cake product is wheat flour, and then auxiliary materials such as sugar, grease, egg products, dairy products and the like are added. According to different formulas and production processes, the cookie products can be divided into two categories, namely toughness cookie products and crisp cookie products. The traditional cake product is an instant staple food meal-replacing food which is processed by taking flour as a main raw material and has loose or crisp mouthfeel.

However, the existing processing method of the whole powder cake product has two problems. Firstly, in the existing processing process of the whole pressed powder product, a large amount of sucrose is added in the ingredients as a main source of sweet taste, so that the physical burden of rapid rise of blood sugar after the whole pressed powder product is ingested by a human body is caused. On the other hand, the protein content of the cake product cannot match the daily protein intake requirement of the human body, which is unfavorable for the health of the diabetic.

Disclosure of Invention

In view of the above, the invention aims to provide a low-GI dietary cake product which is scientifically matched with both medicine and food, has further balanced nutrition and is more suitable for diabetics to eat.

In order to solve the technical problems, the technical scheme of the invention is as follows:

a low GI dietary cake product suitable for diabetics is prepared from the following raw materials in parts by weight: 70-80 parts of oat flour, 11-17 parts of high-resistance rice starch, 8-10 parts of mung bean flour, 2-6 parts of lotus root starch, 11-13 parts of daisy, 9-13 parts of mulberry leaf, 3-5 parts of psyllium seed powder, 1-3 parts of resistant dextrin, 5-7 parts of linseed oil, 6-8 parts of refined beef tallow, 10-12 parts of maltitol, 9-11 parts of edible vegetable oil, 10-14 parts of fresh egg, 6-8 parts of edible corn starch, 20-26 parts of milk powder, 5-9 parts of edible salt and 1-3 parts of food additives.

Preferably, the low-GI dietary cake product suitable for the diabetics is prepared from the following raw materials in parts by weight: 80 parts of oat flour, 11 parts of high-resistance rice starch, 8 parts of mung bean powder, 2 parts of lotus root starch, 11 parts of daisy, 9 parts of mulberry leaves, 3 parts of Plantain seed powder, 1 part of resistant dextrin, 5 parts of linseed oil, 6 parts of refined beef tallow, 10 parts of maltitol, 9 parts of edible vegetable oil, 10 parts of fresh eggs, 6 parts of edible corn starch, 20 parts of milk powder, 5 parts of edible salt and 1 part of food additive.

Preferably, the low-GI dietary cake product suitable for the diabetics is prepared from the following raw materials in parts by weight: 70 parts of oat flour, 11 parts of high-resistance rice starch, 8 parts of mung bean powder, 2 parts of lotus root starch, 11 parts of daisy, 9 parts of mulberry leaves, 3 parts of psyllium seed powder, 1 part of resistant dextrin, 5 parts of linseed oil, 6 parts of refined beef tallow, 10 parts of maltitol, 9 parts of edible vegetable oil, 10 parts of fresh eggs, 6 parts of edible corn starch, 20 parts of milk powder, 5 parts of edible salt and 1 part of food additive.

Preferably, the low-GI dietary cake product suitable for the diabetics is prepared from the following raw materials in parts by weight: 75 parts of oat flour, 14 parts of high-resistance rice starch, 9 parts of mung bean powder, 4 parts of lotus root starch, 12 parts of daisy, 11 parts of mulberry leaves, 4 parts of Plantain seed powder, 2 parts of resistant dextrin, 6 parts of linseed oil, 7 parts of refined beef tallow, 11 parts of maltitol, 10 parts of edible vegetable oil, 12 parts of fresh eggs, 7 parts of edible corn starch, 23 parts of milk powder, 7 parts of edible salt and 2 parts of food additives.

Further, the psyllium powder is pretreated to remove toxic pigments.

Further, the food additive is a mixture of sodium bicarbonate and ammonium bicarbonate.

Further, the low GI diet cake products include biscuits, egg rolls, and cookies.

The technical effects of the invention are mainly reflected in the following aspects: the low GI dietary cake product prepared by the formula is rich in various dietary fibers, can maintain satiety and is beneficial to maintaining normal intestinal functions, and mung bean powder, lotus root starch, daisy, mulberry leaf and psyllium seed powder are added, so that the low GI dietary cake product can be scientifically matched with medicine and food, further balances nutrition and is more suitable for being eaten by diabetics.

Detailed Description

The embodiments of the present invention are described in further detail to make the technical solutions of the present invention easier to understand and master.