CN112293640A - Blood sugar reducing chili cake slice and preparation process thereof - Google Patents
Blood sugar reducing chili cake slice and preparation process thereof Download PDFInfo
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- CN112293640A CN112293640A CN201910687630.3A CN201910687630A CN112293640A CN 112293640 A CN112293640 A CN 112293640A CN 201910687630 A CN201910687630 A CN 201910687630A CN 112293640 A CN112293640 A CN 112293640A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a blood sugar reducing chili cake slice and a preparation process thereof, belonging to the technical field of food processing, wherein the cake slice is prepared from blood sugar reducing chili powder or blood sugar reducing chili leaf powder, single or mixed powder, baking powder, eggs, xylitol, edible oil, butter and water.
Description
Technical Field
The invention discloses a blood sugar reducing chili cake slice and a preparation process thereof, and particularly relates to the technical field of food processing.
Background
Hyperglycemia is obtained when the blood glucose value is higher than the normal range. Hyperglycemia is also one of the three generally known as "high blood sugar". In addition, "two highs" are hypertension and hyperlipidemia, respectively. A normal fasting blood glucose level is 6.1mmol/L or less, a normal postprandial blood glucose level of two hours is 7.8mmol/L or less, and a level higher than this range is called hyperglycemia.
Under normal conditions, a human body can ensure the balance of the source and the route of blood sugar through two major regulating systems of hormone regulation and nerve regulation, so that the blood sugar is maintained at a certain level. However, under the combined action of genetic factors (such as family history of diabetes) and environmental factors (such as unreasonable diet, obesity and the like), the two major regulatory functions are disordered, and the blood sugar level is increased. If people usually eat the biscuits for reducing blood sugar, the biscuits are mainly used for preventing the diseases of the middle-aged and the elderly, and have great social and practical significance. Therefore, a blood sugar reducing chili cake slice manufacturing process is put into use to solve the problems.
Disclosure of Invention
The invention aims to provide a blood sugar reducing chili cake and a manufacturing process thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a blood sugar reducing chili cake slice is prepared from blood sugar reducing chili powder or blood sugar reducing chili leaf powder or mixture thereof, baking powder, egg, xylitol, edible oil, butter and water.
Preferably, 50 parts of blood sugar reducing chilli powder, 3 parts of baking powder, 6 parts of eggs, 8 parts of xylitol, 15 parts of edible oil, 3 parts of butter and 8 parts of water.
Preferably, the cake slice consists of the following components in parts by weight: 45 parts of blood sugar reducing pepper leaf powder, 2 parts of baking powder, 6 parts of eggs, 2 parts of egg white, 8 parts of xylitol, 15 parts of edible oil, 3 parts of butter and 7 parts of water.
Preferably, 60 parts of blood sugar reducing chilli powder, 40 parts of blood sugar reducing chilli powder, 5 parts of baking powder, 10 parts of eggs, 13 parts of xylitol, 20 parts of edible oil, 5 parts of butter and 14 parts of water.
A preparation process of blood sugar reducing chili cake slices comprises the following steps:
firstly, mixing the dry powder raw materials with butter;
secondly, gradually spraying mixed liquid with the total weight ratio of 8-15 percent and stirring into a dough;
thirdly, tabletting and forming;
fourthly, baking at low temperature;
and fifthly, sorting, packaging and boxing.
Preferably, the third step of forming process selects one or more of tabletting by a tablet press, manual die forming and noodle rolling forming.
Preferably, the fourth step of low-temperature baking controls the baking temperature to be between 80 and 100 ℃.
The preparation process of the blood sugar reducing chilli powder comprises the following steps:
firstly, selecting raw materials;
secondly, cleaning and disinfecting;
thirdly, washing and draining;
fourthly, punching;
fifthly, loading the disc;
sixthly, freezing;
step seven, vacuum freeze drying;
eighth, sorting and packaging;
ninth, crushing for standby;
step ten, packaging and warehousing finished products;
the preparation process of the blood sugar-reducing chili leaf powder comprises the following steps:
firstly, selecting raw materials;
secondly, water removing;
thirdly, drying;
fourthly, low-temperature crushing;
and fifthly, packaging and warehousing finished products.
Compared with the prior art, the invention has the beneficial effects that: according to the technical scheme, the cake slice is manufactured in a low-temperature preparation and low-temperature baking mode, so that the damage of high temperature to beneficial ingredients of raw materials is reduced, and the blood sugar can be effectively reduced and the sensitivity of insulin can be increased by eating for a long time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the descriptions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The blood sugar reducing pepper contains an alpha-glucosidase inhibitor, and the alpha-glucosidase plays an important role in the process of food absorption and can be digested and absorbed only after being combined with the alpha-glucosidase inhibitor. The sugar-reducing mechanism of the alpha-glucosidase inhibitor is that the speed of decomposing starch into glucose is slowed down by inhibiting the alpha-glucosidase on the intestinal mucosa, and the absorption of glucose by the small intestine is reduced and delayed, so that the blood sugar is reduced, and the effect on postprandial hyperglycemia is obvious. Glucosidase inhibitors do not stimulate insulin secretion and do not trigger hypoglycemia and therefore may help reduce fluctuations in blood glucose. Can obviously reduce the probability of cardiovascular diseases of diabetic patients, and has most obvious effect of improving myocardial infarction
The blood sugar reducing pepper is a health-care functional vegetable carefully cultivated by Korean famous breeding experts, has enough water and similar taste to fruits, can be directly eaten in raw or in cold dishes, can achieve the blood sugar reducing effect by eating 5-6 of the blood sugar reducing pepper in lunch and dinner every day, and can reduce fasting blood sugar and increase the sensitivity of insulin after being eaten for a long time.
A blood sugar reducing chili cake slice is prepared from blood sugar reducing chili powder or blood sugar reducing chili leaf powder or mixture thereof, baking powder, egg, xylitol, edible oil, butter and water.
The weight portions of the components are as follows: 0-80 parts of blood sugar-reducing chilli powder, 0-60 parts of blood sugar-reducing chilli leaf powder, 3-6 parts of baking powder, 6-11 parts of eggs, 6-15 parts of xylitol, 12-25 parts of edible oil, 2-5 parts of butter and 6-15 parts of water.
Example one
The blood sugar reducing chili cake slice comprises the following components in parts by weight: 50 parts of blood sugar reducing chilli powder, 3 parts of baking powder, 6 parts of eggs, 8 parts of xylitol, 15 parts of edible oil, 3 parts of butter and 8 parts of water.
Example two
The blood sugar reducing chili cake slice comprises the following components in parts by weight: 45 parts of blood sugar reducing pepper leaf powder, 2 parts of baking powder, 6 parts of eggs, 2 parts of egg white, 8 parts of xylitol, 15 parts of edible oil, 3 parts of butter and 7 parts of water.
EXAMPLE III
The blood sugar reducing chili cake slice comprises the following components in parts by weight: 60 parts of blood sugar reducing chilli powder, 40 parts of blood sugar reducing chilli powder, 5 parts of baking powder, 10 parts of eggs, 13 parts of xylitol, 20 parts of edible oil, 5 parts of butter and 14 parts of water.
A preparation process of blood sugar reducing chili cake slices is characterized by comprising the following steps:
firstly, mixing the dry powder raw materials with butter;
secondly, gradually spraying mixed liquid with the total weight ratio of 8-15 percent and stirring into a dough;
thirdly, tabletting and forming; putting into a tablet machine for tabletting, or manually making into round elliptic prismatic cake with diameter of 1-8 cm by using a mold, or rolling into noodle shape by using a noodle machine;
fourthly, baking at low temperature; and (4) putting the sliced pancakes into an electric oven for baking, wherein the working temperature of the electric oven is controlled within 80-100 ℃.
Fifthly, sorting, packaging and boxing; and selecting the baked cake slices, packaging and boxing to obtain the finished product.
A preparation process of blood sugar-reducing chili powder in a blood sugar-reducing chili cake slice manufacturing process comprises the following steps:
firstly, selecting raw materials; the raw materials are required to be mature and consistent, and the sizes of the individuals are basically consistent.
Secondly, cleaning and disinfecting; adding sodium hypochlorite 150-200mg per 1kg water, soaking in the raw materials for 8 min. Changing the soaking solution every 5-6 times in summer, and changing the soaking solution every 10-12 times in winter;
thirdly, washing and draining; washing the sterilized raw materials with clean water and draining;
fourthly, punching; punching the drained raw materials by using a nail plate, wherein each hot pepper is required to have no less than 3 holes, and the size of each hole is determined on the basis that the overall shape is not damaged;
fifthly, loading the disc; the loading capacity of each material tray is required to be 2.5 kg;
sixthly, freezing; loading the material tray filled with the raw materials into a material loading trolley, and feeding the material tray into a freezing room, wherein the freezing time is required to be not less than 3 hours, the central temperature of the raw materials is lower than-25 ℃, and the air temperature in the freezing room is required to be lower than-35 ℃;
step seven, vacuum freeze drying; and (3) after the raw materials in the freezing room meet the requirements and the temperature of a cold trap in the drying bin reaches-35 ℃, feeding the raw materials into the drying bin for drying, and operating the raw materials according to the operating rules of the vacuum freeze dryer after the raw materials are put into the bin.
The drying temperature is as follows: the upper limit is set to 62 degrees, the lower limit is set to 58 degrees, and the drying time is 22-24 h. The time of delivering the warehouse is determined by displaying that the moisture content per hour is reduced by less than 1kg according to the online moisture weight on the console
Eighth, sorting and packaging; conveying the dried raw materials into a discharging room from a drying bin, picking out unqualified products, and filling the unqualified products into a temporary large packaging bag;
ninth, crushing for standby; crushing the selected blood sugar-reducing dry peppers into powder with the granularity of more than 80 meshes by using an air-cooled crusher, wherein the temperature of the crusher is controlled within 40 ℃ during crushing;
and step ten, packaging and warehousing finished products.
A preparation process of blood sugar-reducing chili powder in a blood sugar-reducing chili leaf powder manufacturing process comprises the following steps:
firstly, selecting raw materials; the sugar-reducing pepper leaves are picked without tea stems, are not deteriorated or smelly, are not polluted, and have no other sundry leaves to be cleaned and drained;
secondly, water removing; the purpose of de-enzyming is mainly to kill active enzyme of the blood sugar reducing pepper leaves and further remove the green and astringent taste and partial water of the blood sugar reducing pepper leaves. The green removing machine needs to be preheated 15 minutes in advance, and fresh leaves can be added when the green removing machine reaches the required temperature value. The temperature for deactivation is generally set at about 150 ℃. The blood sugar reducing pepper leaves are processed by removing 35% of water in fresh leaves;
thirdly, drying; setting the drying time and the drying temperature, and automatically finishing all the procedures. When the water content of the tea leaves after compression molding is about 20%, the temperature of a dryer is set at 80 ℃, and the drying time is about 15 minutes;
fourthly, low-temperature crushing; crushing the dried blood sugar-reducing pepper leaves into powder with a granularity of more than 80 meshes by using an air-cooled crusher, wherein the temperature of the crusher is controlled within 40 ℃ during crushing;
and fifthly, packaging and warehousing finished products.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A blood sugar reducing chili cake slice is characterized in that: the cake slice is prepared from blood sugar lowering Capsici fructus powder or blood sugar lowering Capsici fructus leaf powder or their mixture, baking powder, ovum gallus Domesticus, xylitol, edible oil, butter and water.
2. The sugar-reducing capsicum cake sheet according to claim 1, which is characterized in that: the cake slice comprises the following components in parts by weight: 50 parts of blood sugar reducing chilli powder, 3 parts of baking powder, 6 parts of eggs, 8 parts of xylitol, 15 parts of edible oil, 3 parts of butter and 8 parts of water.
3. The sugar-reducing capsicum cake sheet according to claim 1, which is characterized in that: the cake slice comprises the following components in parts by weight: 45 parts of blood sugar reducing pepper leaf powder, 2 parts of baking powder, 6 parts of eggs, 2 parts of egg white, 8 parts of xylitol, 15 parts of edible oil, 3 parts of butter and 7 parts of water.
4. The sugar-reducing capsicum cake sheet according to claim 1, which is characterized in that: the cake slice comprises the following components in parts by weight: 60 parts of blood sugar reducing chilli powder, 40 parts of blood sugar reducing chilli powder, 5 parts of baking powder, 10 parts of eggs, 13 parts of xylitol, 20 parts of edible oil, 5 parts of butter and 14 parts of water.
5. The preparation process of the blood sugar reducing chili cake slices according to claim 1, which is characterized by comprising the following steps of:
firstly, mixing the dry powder raw materials with butter;
secondly, gradually spraying mixed liquid with the total weight ratio of 8-15 percent and stirring into a dough;
thirdly, tabletting and forming;
fourthly, baking at low temperature;
and fifthly, sorting, packaging and boxing.
6. The preparation process of the blood sugar reducing chili cake slices according to claim 5, which is characterized by comprising the following steps of: and the third step of forming process selects one or more combinations of tabletting by a tablet press, manual die forming and rolling forming by a noodle machine.
7. The preparation process of the blood sugar reducing chili cake slices according to claim 5, which is characterized by comprising the following steps of: fourthly, low-temperature baking is carried out to control the baking temperature to be 80-100 ℃.
8. The blood sugar reducing chili cake slices and the preparation process thereof according to claim 1 or 5, wherein the blood sugar reducing chili cake slices are characterized in that: the preparation process of the blood sugar reducing chilli powder comprises the following steps:
firstly, selecting raw materials;
secondly, cleaning and disinfecting;
thirdly, washing and draining;
fourthly, punching;
fifthly, loading the disc;
sixthly, freezing;
step seven, vacuum freeze drying;
eighth, sorting and packaging;
ninth, crushing for standby;
step ten, packaging and warehousing finished products;
9. the blood sugar reducing chili cake slices and the preparation process thereof according to claim 1 or 5, wherein the blood sugar reducing chili cake slices are characterized in that: the preparation process of the blood sugar-reducing chili leaf powder comprises the following steps:
firstly, selecting raw materials;
secondly, water removing;
thirdly, drying;
fourthly, low-temperature crushing;
and fifthly, packaging and warehousing finished products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910687630.3A CN112293640A (en) | 2019-07-29 | 2019-07-29 | Blood sugar reducing chili cake slice and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910687630.3A CN112293640A (en) | 2019-07-29 | 2019-07-29 | Blood sugar reducing chili cake slice and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112293640A true CN112293640A (en) | 2021-02-02 |
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|---|---|---|---|
| CN201910687630.3A Pending CN112293640A (en) | 2019-07-29 | 2019-07-29 | Blood sugar reducing chili cake slice and preparation process thereof |
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| Country | Link |
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| CN (1) | CN112293640A (en) |
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| CN113974035A (en) * | 2021-11-08 | 2022-01-28 | 山东西良农业科技发展有限公司 | Hypoglycemic beverage |
| CN114601144A (en) * | 2022-03-15 | 2022-06-10 | 黄晓川 | Process for applying capsicum containing alpha-glucosidase inhibitor as raw material to food |
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| CN113974035A (en) * | 2021-11-08 | 2022-01-28 | 山东西良农业科技发展有限公司 | Hypoglycemic beverage |
| CN114601144A (en) * | 2022-03-15 | 2022-06-10 | 黄晓川 | Process for applying capsicum containing alpha-glucosidase inhibitor as raw material to food |
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