CN115644207A - Jute polysaccharide biscuits with auxiliary blood sugar reducing effect and preparation method thereof - Google Patents
Jute polysaccharide biscuits with auxiliary blood sugar reducing effect and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a jute polysaccharide biscuit with the effect of assisting in reducing blood sugar and a preparation method thereof, wherein the jute polysaccharide biscuit is prepared from the following raw materials: by mass percentage, 80-100 parts of low-gluten flour, 20-40 parts of jute polysaccharide, 10-20 parts of corn oil, 10-15 parts of fructus cannabis powder, 10-15 parts of quinoa powder, 8-15 parts of butter, 5-10 parts of konjac powder, 3-6 parts of xylitol, 2-5 parts of baking powder, 1-3 parts of white granulated sugar powder and the balance of water. Firstly, performing ultrasonic treatment on jute powder by adopting an ultrasonic extraction instrument to obtain jute polysaccharide with alpha-glucosidase inhibitory activity; the jute polysaccharide is used for preparing the biscuit with the effect of assisting in reducing blood sugar, the xylitol is used as the sweetener, the high blood sugar generation index is avoided, the preparation method is simple, the edible taste is good, and the edible requirement of hyperglycemia crowds can be met.
Description
Technical Field
The invention relates to the field of jute polysaccharide biscuits, in particular to a jute polysaccharide biscuit with an auxiliary blood sugar reducing effect and a preparation method thereof.
Background
With the fine adjustment of the dietary structure of residents and the lack of necessary exercise, hyperglycemia has shown a tendency of popularization and youthfulness. In recent years, control of blood glucose levels through reasonable dietary intake has become an important means for the prevention and treatment of diabetes. Because patients with hyperglycemia are likely to have hunger after their blood sugar levels have decreased, the population is in urgent need for food products that will eliminate hunger, but will not cause too rapid an increase in blood sugar, and even improve their own blood sugar status. The biscuit is a common fast-food and has the characteristics of energy supply, functionalization, convenience in carrying and the like. At present, the number of biscuit products with the effect of assisting blood sugar reduction in the market is small, and the requirements of the population suffering from hyperglycemia can not be met.
Jute is an annual bast fiber crop of the genus jute of the family tiliaceae, and hemp stalks thereof are important raw materials for producing high-quality fibers. Besides being used for producing fibers, part of the tender stems and leaves of jute can also be eaten as vegetables. The jute used in this kind of vegetables is also called as herba Moslae, diwangcai, molohai sprout. The research in recent years shows that the tender stem and leaf of the vegetable jute contains rich polysaccharide components and has various biological functions of reducing blood sugar, reducing blood fat, resisting tumor, improving immunity and the like. However, the polysaccharide component has not been effectively developed and utilized. If the jute polysaccharide can be applied to the development of blood sugar reducing products, obvious economic benefit and social benefit can be generated.
Disclosure of Invention
The invention aims to provide a jute polysaccharide biscuit with the effect of assisting in reducing blood sugar, which comprises the following raw materials in parts by weight:
80-100 parts of low-gluten flour, 20-40 parts of jute polysaccharide, 10-20 parts of corn oil, 10-15 parts of fructus cannabis powder, 10-15 parts of quinoa powder, 8-15 parts of butter, 5-10 parts of konjac flour, 3-6 parts of xylitol, 2-5 parts of baking powder, 1-3 parts of white granulated sugar powder and the balance of water.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 80 parts of low-gluten flour, 20 parts of jute polysaccharide, 10 parts of corn oil, 10 parts of fructus cannabis powder, 10 parts of quinoa powder, 8 parts of butter, 5 parts of konjac flour, 3 parts of xylitol, 2 parts of baking powder, 1 part of white granulated sugar powder and the balance of water.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 100 parts of low-gluten flour, 40 parts of jute polysaccharide, 20 parts of corn oil, 15 parts of fructus cannabis powder, 15 parts of quinoa powder, 15 parts of butter, 10 parts of konjac flour, 6 parts of xylitol, 5 parts of baking powder, 3 parts of white granulated sugar powder and the balance of water.
Preferably, the feed is prepared from the following raw materials in parts by weight: 90 parts of low-gluten flour, 30 parts of jute polysaccharide, 18 parts of corn oil, 12 parts of fructus cannabis powder, 12 parts of quinoa powder, 12 parts of butter, 8 parts of konjac flour, 5 parts of xylitol, 3 parts of baking powder, 2 parts of white granulated sugar powder and the balance of water.
The invention also provides a preparation method of the jute polysaccharide biscuits with the effect of assisting in reducing blood sugar, which comprises the following steps:
(1) Extracting jute polysaccharide: drying tender stem and leaf of herba Corchori for vegetable at 45 deg.C, grinding with a pulverizer, and sieving with 60 mesh sieve to obtain herba Corchori powder; adding 8-12 times of deionized water into jute powder according to the weight-volume ratio, placing the jute powder into an ultrasonic extraction instrument, and extracting the jute powder for 2-4 hours in a water bath at 90 ℃ under the power of 300-600W; cooling to room temperature, centrifuging, collecting supernatant, concentrating in rotary evaporator, adding 4 times of precooled anhydrous ethanol according to volume ratio, standing for 12h, filtering to obtain precipitate, oven drying at 50 deg.C, pulverizing, and sieving with 60 mesh sieve to obtain jute polysaccharide;
(2) Softening butter, adding corn oil, xylitol and white granulated sugar, stirring and uniformly stirring to obtain a mixed solution;
(3) Uniformly stirring the jute polysaccharide obtained in the step (1), low-gluten flour, fructus cannabis powder, quinoa powder and konjac powder, pouring the mixture into the mixed solution obtained in the step (2), fully and uniformly stirring, adding baking powder and water, mixing, and preparing dough;
(4) Pressing the proofed dough into tablets by using a roller press and pressing and molding by using a biscuit mold to prepare biscuit green bodies;
(5) And (3) putting the biscuit green body into an oven for baking, wherein the upper fire is 180-210 ℃, the lower fire is 170-200 ℃, and the biscuit green body is baked for 25-35 minutes to obtain the finished jute polysaccharide biscuit.
Preferably, the step (1) is: oven drying tender stem and leaf of herba Corchori Linne at 45 deg.C, grinding with a pulverizer, and sieving with 60 mesh sieve to obtain herba Corchori Linne powder; adding 10 times of deionized water into the jute powder according to the weight-volume ratio, placing the jute powder into an ultrasonic extraction instrument, and extracting for 3 hours in a water bath at 90 ℃ under the power of 400W; cooling to room temperature, centrifuging, collecting supernatant, concentrating in rotary evaporator, adding 4 times of precooled anhydrous ethanol according to volume ratio, standing for 12 hr, filtering to obtain precipitate, oven drying at 50 deg.C, pulverizing, and sieving with 60 mesh sieve to obtain jute polysaccharide.
Preferably, the step (5) is: and (3) putting the biscuit green body into an oven for baking, wherein the upper fire is 190 ℃, the lower fire is 180 ℃, and the finished jute polysaccharide biscuit can be prepared after baking for 30 minutes.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts an ultrasonic extraction instrument to extract jute polysaccharide from tender stems and leaves of vegetable jute, and obtains the jute polysaccharide with enhanced alpha-glucosidase inhibitory activity by changing the chemical structure of the jute polysaccharide through ultrasonic treatment.
2. According to the jute polysaccharide biscuit with the effect of assisting in reducing blood sugar, the active jute polysaccharide is used as a main functional raw material of the biscuit, has the effect of reducing blood sugar, and is suitable for people with hyperglycemia to eat.
3. According to the preparation method of the jute polysaccharide biscuit with the effect of assisting in reducing blood sugar, xylitol is used as a main sweetening agent of the biscuit, the sweet taste of the biscuit is met, and the blood sugar index is not greatly increased.
4. According to the preparation method of the jute polysaccharide biscuit with the effect of assisting in reducing blood sugar, satiety can be enhanced and more comprehensive nutrients can be provided by adding the konjac flour and the quinoa flour, so that various requirements of people with hyperglycemia can be met.
Drawings
FIG. 1 shows the results of KK-A diabetes mellitus in different test groups of cookies in example 1 y Graph comparing the effect of fasting plasma glucose in mice.
FIG. 2 shows the KK-A effect of biscuits on diabetes in different detection groups in A control group y The effect of fasting plasma glucose in mice is compared.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
Example 1
A jute polysaccharide biscuit with the effect of assisting in reducing blood sugar and a preparation method thereof comprise the following steps:
(1) Extracting jute polysaccharide: drying tender stem and leaf of herba Corchori for vegetable at 45 deg.C, grinding with a pulverizer, and sieving with 60 mesh sieve to obtain herba Corchori powder; adding 10 times of deionized water into the jute powder according to the weight-volume ratio, placing the jute powder into an ultrasonic extraction instrument, and extracting for 3 hours in a water bath at 90 ℃ under the power of 400W; cooling to room temperature, centrifuging, collecting supernatant, concentrating in rotary evaporator, adding 4 times of precooled anhydrous ethanol according to volume ratio, standing for 12h, filtering to obtain precipitate, oven drying at 50 deg.C, pulverizing, and sieving with 60 mesh sieve to obtain jute polysaccharide;
(2) Softening 8 parts of butter, adding 10 parts of corn oil, 3 parts of xylitol and 1 part of white granulated sugar, and stirring and uniformly beating to obtain a mixed solution;
(3) Uniformly stirring 20 parts of the jute polysaccharide obtained in the step (1), 80 parts of low-gluten flour, 10 parts of fructus cannabis powder, 10 parts of quinoa powder and 5 parts of konjac powder, pouring the mixture into the mixed solution obtained in the step (2), fully and uniformly stirring, adding 2 parts of baking powder and the balance of water, mixing, and preparing dough;
(4) Pressing the proofed dough into tablets by using a roller press and pressing and molding by using a biscuit mold to prepare biscuit green bodies;
(5) And (3) putting the biscuit green body into an oven for baking, wherein the upper fire is 190 ℃, the lower fire is 180 ℃, and the finished jute polysaccharide biscuit can be prepared after baking for 30 minutes.
Example 2
A jute polysaccharide biscuit with the effect of assisting in reducing blood sugar and a preparation method thereof comprise the following steps:
(1) Extracting jute polysaccharide: drying tender stem and leaf of herba Corchori for vegetable at 45 deg.C, grinding with a pulverizer, and sieving with 60 mesh sieve to obtain herba Corchori powder; adding 12 times of deionized water into jute powder according to the weight-volume ratio, placing the jute powder into an ultrasonic extraction instrument, and extracting for 2 hours in a water bath at 90 ℃ under the power of 600W; cooling to room temperature, centrifuging, collecting supernatant, concentrating in rotary evaporator, adding 4 times of precooled anhydrous ethanol according to volume ratio, standing for 12 hr, filtering to obtain precipitate, oven drying at 50 deg.C, pulverizing, and sieving with 60 mesh sieve to obtain jute polysaccharide;
(2) Softening 15 parts of butter, adding 20 parts of corn oil, 6 parts of xylitol and 3 parts of white granulated sugar, and stirring and uniformly stirring to obtain a mixed solution;
(3) Uniformly stirring 40 parts of the jute polysaccharide obtained in the step (1), 100 parts of low-gluten flour, 15 parts of fructus cannabis powder, 15 parts of quinoa powder and 10 parts of konjac powder, pouring the mixture into the mixed solution obtained in the step (2), fully and uniformly stirring, adding 5 parts of baking powder and the balance of water, mixing, and preparing dough;
(4) Pressing the proofed dough into tablets by using a roller press and pressing and molding by using a biscuit mold to prepare biscuit green bodies;
(5) And (3) putting the biscuit green body into an oven for baking, wherein the upper fire is 210 ℃, the lower fire is 200 ℃, and the finished jute polysaccharide biscuit can be prepared after baking for 25 minutes.
Example 3
A jute polysaccharide biscuit with the effect of assisting in reducing blood sugar and a preparation method thereof comprise the following steps:
(1) Extracting jute polysaccharide: drying tender stem and leaf of herba Corchori for vegetable at 45 deg.C, grinding with a pulverizer, and sieving with 60 mesh sieve to obtain herba Corchori powder; adding 8 times of deionized water into the jute powder according to the weight-volume ratio, placing the jute powder into an ultrasonic extraction instrument, and extracting for 4 hours in a water bath at 90 ℃ under the power of 300W; cooling to room temperature, centrifuging, collecting supernatant, concentrating in rotary evaporator, adding 4 times of precooled anhydrous ethanol according to volume ratio, standing for 12 hr, filtering to obtain precipitate, oven drying at 50 deg.C, pulverizing, and sieving with 60 mesh sieve to obtain jute polysaccharide;
(2) Softening 12 parts of butter, adding 18 parts of corn oil, 5 parts of xylitol and 2 parts of white granulated sugar, and stirring and uniformly stirring to obtain a mixed solution;
(3) Uniformly stirring 30 parts of jute polysaccharide obtained in the step (1), 90 parts of low-gluten flour, 12 parts of fructus cannabis powder, 12 parts of quinoa powder and 8 parts of konjac powder, pouring the mixture into the mixed solution obtained in the step (2), fully and uniformly stirring, adding 3 parts of baking powder and the balance of water, mixing, and preparing dough;
(4) Pressing the proofed dough into tablets by using a roller press and pressing and molding by using a biscuit mold to prepare biscuit green bodies;
(5) And (3) baking the biscuit green body in an oven, wherein the upper fire is 180 ℃, the lower fire is 170 ℃, and baking is carried out for 35 minutes to obtain the finished jute polysaccharide biscuit.
Example 4
The alpha-glucosidase inhibition experiment is used for detecting the hypoglycemic activity of the jute polysaccharide.
The ultrasonic extractor in step (1) was omitted on the basis of example 1, and jute polysaccharide was extracted directly in a water bath at 90 ℃ to prepare a biscuit as a control 1. The results of measuring the α -glucosidase inhibitory activity of jute polysaccharide and cookies prepared in examples 1 to 3 and control 1 are shown in table 1 below.
TABLE 1 alpha-glucosidase inhibitory Activity of Corchorus olitorius polysaccharide biscuits
As can be seen from the above experimental results, the α -glucosidase inhibition rates of the jute polysaccharide and jute polysaccharide cookies of example 1 were significantly increased after the ultrasonic treatment, i.e., the in vitro hypoglycemic activity was significantly enhanced, compared to the jute polysaccharide without the ultrasonic treatment (control 1). The α -glucosidase inhibition ratios of the jute polysaccharide and jute polysaccharide biscuits prepared in examples 2 and 3 were similar to example 1.
Example 5
With diabetes KK-A y The mouse is an animal model, and the auxiliary blood sugar reducing function of the jute polysaccharide biscuit is detected through an animal experiment for 42 days. The results of the related experiments of example 1 and control 1 are shown in table 2 and fig. 1.
TABLE 2 Jute polysaccharide biscuits for diabetes KK-A y Effect of mouse body weight
As can be seen from the results of table 2 and fig. 1-2, example 1 and control group 1 had little effect on the body weight of diabetic mice, indicating that both did not affect the feeding of the mice. After 42 days of the experiment, the low dose and high dose groups of example 1 both significantly reduced the fasting blood glucose level in the test mice, i.e. the jute polysaccharide cake exerted an auxiliary hypoglycemic effect. While both dose groups of control group 1 had no significant effect on fasting blood glucose levels in mice.
Example 6
The sensory quality of the jute polysaccharide biscuits is detected by a sensory evaluation experiment.
Selecting 10 persons with sensory evaluation experience to form an evaluation group, and grading the appearance, texture, mouthfeel, color, smell and taste of the jute polysaccharide biscuit, wherein each item is 20 points, and the full score is 100 points. The sensory evaluation results of examples 1 to 3 and control 1 are shown in table 3.
TABLE 3 sensory quality scores for jute polysaccharide biscuits
| Group of | Outer shape | Texture of the product | Taste of the product | Smell of rice | Taste (I) | Total score of |
| Example 1 | 18.4 | 17.3 | 16.7 | 16.4 | 17.4 | 86.2 |
| Example 2 | 18.2 | 17.1 | 16.5 | 16.5 | 17.6 | 85.9 |
| Example 3 | 18.1 | 17.2 | 15.9 | 16.7 | 17.2 | 85.1 |
| |
18.2 | 16.8 | 16.3 | 16.8 | 17.7 | 85.8 |
As can be seen from the above results, the sensory evaluation scores of the jute polysaccharide biscuits prepared in examples 1 to 3 and the control 1 were all 85 points or more, the sensory quality was good, and there was no significant difference between the groups.
All the results show that the jute polysaccharide biscuits prepared by the invention have the function of reducing blood sugar and good sensory quality, and can meet the eating requirements of hyperglycemia crowds.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A jute polysaccharide biscuit with the effect of assisting in reducing blood sugar is characterized in that: the feed comprises the following raw materials in parts by weight:
80-100 parts of low-gluten flour, 20-40 parts of jute polysaccharide, 10-20 parts of corn oil, 10-15 parts of fructus cannabis powder, 10-15 parts of quinoa powder, 8-15 parts of butter, 5-10 parts of konjac flour, 3-6 parts of xylitol, 2-5 parts of baking powder, 1-3 parts of white granulated sugar powder and the balance of water.
2. The jute polysaccharide biscuit with the auxiliary hypoglycemic effect according to claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 80 parts of low-gluten flour, 20 parts of jute polysaccharide, 10 parts of corn oil, 10 parts of fructus cannabis powder, 10 parts of quinoa powder, 8 parts of butter, 5 parts of konjac flour, 3 parts of xylitol, 2 parts of baking powder, 1 part of white granulated sugar powder and the balance of water.
3. The jute polysaccharide biscuit with the auxiliary hypoglycemic effect according to claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 100 parts of low-gluten flour, 40 parts of jute polysaccharide, 20 parts of corn oil, 15 parts of fructus cannabis powder, 15 parts of quinoa powder, 15 parts of butter, 10 parts of konjac flour, 6 parts of xylitol, 5 parts of baking powder, 3 parts of white granulated sugar powder and the balance of water.
4. The jute polysaccharide biscuit with the effect of assisting in reducing blood sugar according to claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 90 parts of low-gluten flour, 30 parts of jute polysaccharide, 18 parts of corn oil, 12 parts of fructus cannabis powder, 12 parts of quinoa powder, 12 parts of butter, 8 parts of konjac flour, 5 parts of xylitol, 3 parts of baking powder, 2 parts of white granulated sugar powder and the balance of water.
5. A preparation method of jute polysaccharide biscuits with auxiliary blood sugar reducing effect is characterized by comprising the following steps: the method comprises the following steps:
(1) Extracting jute polysaccharide: drying tender stem and leaf of herba Corchori for vegetable at 45 deg.C, grinding with a pulverizer, and sieving with 60 mesh sieve to obtain herba Corchori powder; adding 8-12 times of deionized water into jute powder according to the weight-volume ratio, placing the jute powder into an ultrasonic extraction instrument, and extracting the jute powder for 2-4 hours in a water bath at 90 ℃ under the power of 300-600W; cooling to room temperature, centrifuging, collecting supernatant, concentrating in rotary evaporator, adding 4 times of precooled anhydrous ethanol according to volume ratio, standing for 12h, filtering to obtain precipitate, oven drying at 50 deg.C, pulverizing, and sieving with 60 mesh sieve to obtain jute polysaccharide;
(2) Softening butter, adding corn oil, xylitol and white granulated sugar, stirring and uniformly stirring to obtain a mixed solution;
(3) Uniformly stirring the jute polysaccharide obtained in the step (1), low-gluten flour, fructus cannabis powder, quinoa powder and konjac powder, pouring the mixture into the mixed solution obtained in the step (2), fully and uniformly stirring, adding baking powder and water, mixing, and preparing dough;
(4) Pressing the proofed dough into tablets by using a roller press and pressing and molding by using a biscuit mold to prepare biscuit green bodies;
(5) And (3) putting the biscuit green body into an oven for baking, wherein the upper fire is 180-210 ℃, the lower fire is 170-200 ℃, and the biscuit green body is baked for 25-35 minutes to obtain the finished jute polysaccharide biscuit.
6. The method for preparing jute polysaccharide biscuits with auxiliary hypoglycemic effect according to claim 5, wherein the jute polysaccharide biscuits are prepared by the following steps: the step (1) is as follows: drying tender stem and leaf of herba Corchori for vegetable at 45 deg.C, grinding with a pulverizer, and sieving with 60 mesh sieve to obtain herba Corchori powder; adding 10 times of deionized water into the jute powder according to the weight-volume ratio, placing the jute powder into an ultrasonic extraction instrument, and extracting for 3 hours in a water bath at 90 ℃ under the power of 400W; cooling to room temperature, centrifuging, collecting supernatant, concentrating in rotary evaporator, adding 4 times of precooled anhydrous ethanol according to volume ratio, standing for 12 hr, filtering to obtain precipitate, oven drying at 50 deg.C, pulverizing, and sieving with 60 mesh sieve to obtain jute polysaccharide.
7. The preparation method of jute polysaccharide biscuits with auxiliary blood sugar reducing effect according to claim 5 is characterized in that: the step (5) is as follows: and (3) putting the biscuit green body into an oven for baking, wherein the upper fire is 190 ℃, the lower fire is 180 ℃, and the finished jute polysaccharide biscuit can be prepared after baking for 30 minutes.
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Citations (5)
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| CN109077091A (en) * | 2018-10-26 | 2018-12-25 | 西安源森生物科技有限公司 | A kind of glucose-lowering biscuit of auxiliary hyperglycemic and preparation method thereof |
| CN109608560A (en) * | 2019-01-24 | 2019-04-12 | 中南林业科技大学 | A kind of extracting method of rice bran polysaccharide and its biscuit and method of production |
| CN110432478A (en) * | 2019-08-12 | 2019-11-12 | 中国农业科学院麻类研究所 | A kind of preparation method of beverage thickener agent and products thereof and application |
| CN112079937A (en) * | 2020-08-10 | 2020-12-15 | 吉林省桦树茸国际健康产业集团有限公司 | Extraction and inclusion of polysaccharide and polypeptide for reducing blood sugar in Inonotus obliquus and application of polysaccharide and polypeptide in biscuit |
| CN114847320A (en) * | 2022-05-25 | 2022-08-05 | 南京农业大学 | Quinoa-purple sweet potato biscuit with high dietary fiber and low GI and preparation method thereof |
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| CN109077091A (en) * | 2018-10-26 | 2018-12-25 | 西安源森生物科技有限公司 | A kind of glucose-lowering biscuit of auxiliary hyperglycemic and preparation method thereof |
| CN109608560A (en) * | 2019-01-24 | 2019-04-12 | 中南林业科技大学 | A kind of extracting method of rice bran polysaccharide and its biscuit and method of production |
| CN110432478A (en) * | 2019-08-12 | 2019-11-12 | 中国农业科学院麻类研究所 | A kind of preparation method of beverage thickener agent and products thereof and application |
| CN112079937A (en) * | 2020-08-10 | 2020-12-15 | 吉林省桦树茸国际健康产业集团有限公司 | Extraction and inclusion of polysaccharide and polypeptide for reducing blood sugar in Inonotus obliquus and application of polysaccharide and polypeptide in biscuit |
| CN114847320A (en) * | 2022-05-25 | 2022-08-05 | 南京农业大学 | Quinoa-purple sweet potato biscuit with high dietary fiber and low GI and preparation method thereof |
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