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Preparation method of low AGEs wafer biscuits

A technology for wafers and biscuits, which is applied in the field of preparation of low-AGEs wafers, can solve the problems affecting the nutrition, health care and safety of wafers, and large amount of production, so as to improve food safety and nutrition and reduce sugar. Formation of end-products, flavor-refreshing effects

Inactive Publication Date: 2017-09-05
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of advanced glycation end products in wafer biscuits is large, so the content of AGEs is high, which affects the nutrition, health and safety of wafer biscuits. Therefore, it is necessary to study methods that can effectively reduce the content of AGEs in wafer biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Take 100g of flour with 26% gluten, 2g of starch, 0.4g of ammonium bicarbonate, 0.1g of sodium bicarbonate, 150g of water with a water temperature of 14°C, and 0.03g of catechin, mix well, beat for 8±2min, and filter the slurry , to remove insoluble substances;

[0022] 2) Pour the slurry filtered in step 1) into an aperture disc-type wafer baking mold and bake for 8±1min to obtain wafer slices;

[0023] The upper mold temperature of the burning mold is 140°C, and the lower mold temperature is 145°C;

[0024] 3) Select the qualified pie slices; ensure product quality.

[0025] 4) Take 0.03g of salt, 30g of white shortening, 30g of white sugar powder, 0.2g of essence, 0.8g of palm oil, and 0.01g of catechin, mix well, and make stuffing;

[0026] 5) Add the stuffing prepared in step 4) to the cake slices selected in step 3) by using a lamination machine to obtain wafer cakes;

[0027] 6) Send the wafer pieces obtained in step 5) to a tablet press for processing, and...

Embodiment 2

[0030] Embodiment 2, with embodiment 1, the difference is,

[0031] 1) Take 150g of flour with 26% gluten, 8g of starch, 0.8g of ammonium bicarbonate, 0.3g of sodium bicarbonate, 200g of water with a water temperature of 14°C, and 0.1g of catechin, mix well, beat for 8±2min, and filter the slurry , to remove insoluble substances;

[0032] 2) Pour the slurry filtered in step 1) into an aperture disc-type wafer baking mold and bake for 8±1min to obtain wafer slices;

[0033] The upper mold temperature of the burning mold is 145°C, and the lower mold temperature is 150°C;

[0034] 4) Take 0.07g of table salt, 40g of white shortening, 40g of white sugar powder, 0.4g of essence, 1.2g of palm oil, and 0.05g of catechin, mix well, and make stuffing.

[0035] The content of AGEs in wafer biscuits was 0.39μg / kg.

Embodiment 3

[0036] Embodiment 3, with embodiment 2, the difference is,

[0037] 1) Take 130g of flour with 26% gluten, 5g of starch, 0.6g of ammonium bicarbonate, 0.2g of sodium bicarbonate, 160g of water with a water temperature of 14°C, and 0.2g of catechin, mix well, beat for 8±2min, and filter the slurry , to remove insoluble substances;

[0038] 2) Pour the slurry filtered in step 1) into an aperture disc-type wafer baking mold and bake for 8±1min to obtain wafer slices;

[0039] The upper mold temperature of the burning mold is 145°C, and the lower mold temperature is 150°C;

[0040] 4) Take 0.05g of salt, 35g of white shortening, 35g of white sugar powder, 0.3g of essence, 1.0g of palm oil, and 0.03g of catechin, mix well, and make stuffing.

[0041] The content of AGEs in wafer biscuits was 0.43μg / kg.

[0042] In order to confirm the inhibitory effect of adding catechin on the content of AGEs in wafer biscuits, the applicant has done three experiments of comparative examples, a...

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Abstract

The present invention relates to a preparation method of low AGEs wafer biscuits. Flour, starch, ammonium bicarbonate, sodium bicarbonate, water and catechins are taken to be mixed evenly, the mixture is beat into slurry at a water temperature of 14 DEG C, and the slurry is filtered to remove insoluble substances; the slurry is poured into an aperture disk type wafer baking mold to be baked and qualified wafer biscuit slices are picked; white granulated sugar, vegetable oil, sesame seed paste, peanut butter, whole milk powder, edible salt, edible spices and catechins are mixed evenly to prepare stuffing; a slice stacking machine is used to add the stuffing into the picked biscuit slices to obtain wafer biscuit blocks; the wafer biscuit blocks are sent into a slice pressing machine to be treated, the treated wafer biscuit blocks are frozen, and the frozen wafer biscuit blocks are stored in a low temperature freezer; and the wafer biscuits are cut according to design weights. The catechins are added in the manufacture process of the wafer biscuits and a natural antioxidant, and can reduce production of advanced glycation end products and enhance edible safety and nutrition of the wafer biscuits. The wafer biscuits are fresh in flavor and enable users to feel at ease and assured.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a low AGEs wafer biscuit capable of reducing advanced glycation end products in the wafer biscuit. Background technique [0002] Advanced glycation end products (advanced glycationend products AGEs) are the products of the combination of sugar and protein. There are two sources in the body. One is the synthesis of AGEs in the body from sugar and protein, and the other is the intake of AGEs in food through eating in vivo. AGEs can combine with the body's tissue cells and destroy them. Current research proves that AGEs are a kind of products that affect protein structure and stability, induce protein polymerization and cross-linking, and change protein functional properties. , cataracts, Alzheimer's disease, Parkinson's, and amyotrophic lateral sclerosis. AGEs in the body are easy to form in the body with hyperglycemia and renal failur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D13/36A21D13/38A21D2/14A21D15/02
CPCA21D13/19A21D2/14A21D13/36A21D13/38A21D15/02
Inventor 吴茜胡文康陈媛媛柳志杰周梦舟徐宁
Owner HUBEI UNIV OF TECH
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