Health refreshing bread capable of assisting in reducing blood sugar and preparation method thereof

Abstract

The invention provides health refreshing bread capable of assisting in reducing blood sugar and a preparation method thereof. A raw material formula of the bread comprises the following ingredients in percentage by weight: 60-80% of high protein flour, 1.5-3% of extracts of musa basjoo, 0.5-2% of maidenhair extract, 0.5-2% of squill extract, 0.5-2% of melastoma dodecandrum lour extract, 2.5-5% of atriplex triangularis powder, 5-8% of abelmoschus manihot seed oil, 1.5-3% of jelly powder, 5-8% of isomaltitol, 2-5% of non-fat dry milk, 0.75-1.5% of instant dry yeast and 0.25-0.5% of bamboo salt. The raw materials are reasonably processed to prepare the bread, the formula is reasonable, and the raw materials are strong in synergistic action, high in bioavailability, relatively balanced and rich in nutritive elements. The health refreshing bread has a more obvious blood sugar reducing function and a more obvious health function, is capable of preventing bread aging and retrogradation, also has favorable water retention property and long refreshing time, is higher in edible safety, rich in fruity flavor, soft in tissue and excellent in mouthfeel, and can achieve effects of preventing, controlling and reducing blood sugar if being frequently eaten.

Description

Technical field [0001] The invention belongs to the field of food technology, and in particular relates to a health-care fresh-keeping bread that assists in lowering blood sugar and a preparation method thereof. Background technique [0002] Bread is one of the most widely accepted food types at home and abroad. Because of its elasticity, rich taste, easy digestion, convenient carrying and safe eating, it is more and more popular. However, most of the bread on the market currently uses flour as the main raw material, adding sugar, eggs, fat, yeast and other auxiliary materials, adding water to make dough, and then making it through fermentation, molding, proofing, baking and other processes. The nutrient elements are relatively small, and the sugar, fat and calories are high, so it is not suitable for diabetics and obese patients. Moreover, the existing bread has poor water holding capacity, is not resistant to storage, and has a short shelf life. It is prone to lose water durin...

AI Technical Summary

Problems solved by technology

Moreover, the existing bread has poor water holding capacity, is not resistant to storage, and has a short shelf life. During storage, it is prone to water loss, hardening of the internal tissue, increased roughness, aging, slag loss, and deterioration of flavor. , or even moldy and deteriorated, making it lose its edible value

Not only cause greater economic losses, but also seriously endanger human health after ingestion