L-arabinose functional biscuit and manufacturing method thereof

Abstract

The invention discloses an L-arabinose functional biscuit and a manufacturing method thereof, and belongs to the technical field of health-care foods. The technical key points are that: L-arabinose is added into the raw materials of the biscuit; the formula and the proportion of the raw materials are adjusted; the using amount of the common sugar raw material is reduced; and the raw materials consist of weak flour, phospholipid, milk powder, egg, refined salt, vegetable oil, baking soda, taurine, L-arabinose and granulated sugar. The process comprises the following steps of: (1) preparing the raw materials; (2) proofing; (3) shaping; (4) baking; (5) spraying oil; (6) drying and cooling; (7) inspecting the finished product so as to obtain the finished product. The biscuit suppresses the absorption of the human body to the cane sugar, suppresses insulin secretion and obesity, protects the blood sugar level from rise and prevents occurrence of hyperglycemia by adding the L-arabinose in the raw materials, and solves the problems that people with obesity, hyperglycemia, insulin disorder, diabetes and the like cannot eat biscuit; and because the phospholipid, the taurine and the like are added into the raw materials, the product has high nutritive value and good mouthfeel and is suitable for all the people to eat.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to an L-arabinose functional biscuit and a preparation method thereof. Background technique [0002] L-arabinose, also known as gum aldose, pectin sugar; is a kind of aldopentose. It has high stability to heat and acids. L-arabinose belongs to the five-carbon aldose and is a natural sweetener without calories. It inhibits the increase in blood sugar caused by the intake of sucrose, so it can inhibit obesity, prevent and treat diseases related to hyperglycemia. As a low-calorie sweetener, L-arabinose has been approved as a health food additive by the US Food and Drug Administration and the Japanese Ministry of Health and Welfare. The most representative physiological effect of L-arabinose is to selectively affect sucrase, which digests sucrose in the small intestinal disaccharide hydrolase, thereby inhibiting the absorption of sucrose. It is reported that the addit...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide an L-arabinose functional biscuit and its production method to solve the problems of high sugar, high calorie, low nutrition and not suitable for sugar-restricted people such as diabetes and obesity in the prior art biscuits.