CN102960401A - Health care biscuit - Google Patents
Health care biscuit Download PDFInfo
- Publication number
- CN102960401A CN102960401A CN2012104800882A CN201210480088A CN102960401A CN 102960401 A CN102960401 A CN 102960401A CN 2012104800882 A CN2012104800882 A CN 2012104800882A CN 201210480088 A CN201210480088 A CN 201210480088A CN 102960401 A CN102960401 A CN 102960401A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- arabinose
- honey
- shared
- caring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to biscuits, in particular to a health care biscuit. L-arabinose and honey are added into biscuit raw materials. The honey is added in the biscuit, the nutrient content of the biscuit is added, the absorption of human bodies on saccharides in the biscuit is inhibited by a method of adding the L-arabinose, and the absorption of other nutrient contents in the biscuit and the honey is not influenced.
Description
Technical field
The present invention relates to a kind of biscuit, be specifically related to a kind of health-caring biscuit.
Background technology
Biscuit is take wheat flour (can add glutinous rice flour, starch etc.) as primary raw material, adds (or not adding) sugar, grease and other raw materials, the loose or crisp food of mouthfeel through transferring the techniques such as powder (or sizing mixing), shaping, baking to make.Usually people like to select biscuit as snacks, can also replenish the energy that human body needs except its flavour is good, but do not look down upon the heat of biscuit, and the built-in fat content of some kind is high must be surprising.Be exactly to have hoarded so unconsciously fat meat.Therefore eating biscuit also will eat De Qifa, could increase energy for you healthily.
Arabinose claims again pectinose, arabinose; It is a kind of aldopentose.Its stability to heat and acid is high.Arabinose extensively is present in fruit, the coarse food grain cot, existing history in several thousand of human edible its time is just until this material is just found in recent years scientific research is the critical function sugar of prevention " three high surpass " (hypertension, hyperglycaemia, high fat of blood, diabetes, obesity).It is reported, add the 3.5%L-arabinose, can suppress the absorption of 60-70% sucrose, also suppressed blood glucose value simultaneously and raise less about 50%.In be used as antiobesity agent nutritious supplementary pharmaceutical or non-prescribed medicine listed it by American Medical Association, in the food inventory specific for health care of Japanese health ministry, Arabinose is put into for the special-purpose special food supplement of regulating blood sugar, China Ministry of Public Health classifies Arabinose as new resource food in May, 2008, China Jinan holy well Tang and Tang's biotechnology are in the prostatitis of Arabinose research and production technology at present, and take the lead in setting up at home Arabinose function Applied Research Laboratory.Arabinose mainly contains two in the use function of food and pharmaceutical preparations, and the one, can suppress to be hydrolyzed the enzyme of disaccharide, therefore suppress to raise because taking in the blood sugar that sucrose (resolve into glucose under the effect of small intestine invertase and fructose is absorbed) causes; Be called for short the blood sugar reducing function that suppresses the disaccharide hydrolysis.The 2nd, because of the inhibitory action of Arabinose to the disaccharide hydrolase, make at the sucrose that is not decomposed in the small intestine and in large intestine, produced a large amount of organic acids by the microorganism decomposition, this organic acid has inhibitory action to the liver synthctic fat, add Arabinose inhibitory action to absorption sucrose in small intestine, thereby reduce the generation of new fats in the body.Arabinose can use with the sucrose compatibility and also can eat separately.The ratio of adding 3.5% can suppress the absorption of human body 60-70% sucrose in sucrose, and long-term use can reduce blood sugar.Separately edible Arabinose, effect is identical.
Publication number is a kind of Arabinose functional biscuit of CN101822281A and preparation method thereof, a kind of consumption that replaces other carbohydrates in the biscuit with Arabinose is disclosed, reduce human body to the absorption of carbohydrate although played, effectively prevented obesity, but the energy that human body obtains by biscuit and very little to the favourable material of human body, biscuit has lost original function and benefit.Publication number is the honey biscuit of CN101028015, disclosing a kind of is the biscuit that raw material is made with honey, although this biscuit makes the nutritive value of biscuit higher owing to adding honey, has but ignored the easier problem that causes body fat and be not suitable for the diabetic.
Summary of the invention
In order to overcome the above problems, the invention provides a kind of health-caring biscuit, by in biscuit, adding honey, increased the nutritional labeling of biscuit, again by adding the method for Arabinose, suppress human body to the absorption of carbohydrate in the biscuit, but do not affect the absorption of other nutritional labelings in biscuit and the honey, effectively solved the technical problem of above existence.
For this reason, the invention provides a kind of health-caring biscuit, in the biscuit raw material, add Arabinose and honey.
Described health-caring biscuit, the conventional way according to making biscuit may further comprise the steps:
A. will comprise egg, fine sand sugar, salt, the cream of thawing, flour (middle muscle gets final product), the material of baking powder are put into basin and are stirred into uniform dough (want a kind of material to mix thoroughly, just can add the second); B. spill on the table a little flour, dough is poured on the flour, spreading one deck flour on dough; C. roll flakiness with rolling pin, be printed as the sheet of various shapes with biscuit mould (die of other various shapes can, it's not true can replace with cup), put into baking box after the baking tray oiling, get final product after baking; Preferably, the Material Addition Arabinose in step a and honey are as material.
Preferably, described health-caring biscuit, the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 0.5-20%, honey 3-40%.
Preferably, described health-caring biscuit, the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 1-10%, honey 6-30%.
Preferably, described health-caring biscuit, the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 1-5%, honey 6-20%.
Preferably, described health-caring biscuit, the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 4%, honey 15%.
Beneficial effect of the present invention is: 1. honey is a kind of nutritious natural nourishing food, also is one of the most frequently used invigorant.According to one's analysis, the trace element that contains the multiple organic acids such as the plurality of inorganic salt close with human serum concentration and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health, and fructose, glucose, amylase, oxidizing ferment, reductase etc., have nourishing, moisturize, detoxifcation, beauty face-whitening-nourishing, the effect that relaxes bowel.The present invention has increased the nutritional labeling of biscuit by add honey in biscuit.2. by in biscuit, adding Arabinose, body not only can absorb the nutritional labeling in honey and the biscuit, but also effectively stoped the absorption of carbohydrate at human body, and both having guaranteed that nutritional labeling was absorbed, obesity and the energy of also having avoided sugar too much to bring are excessive.3. honey and Arabinose all are fragrant and sweet good to eat, and in not unhealthful situation, the sense of taste also is met.
Specific embodiment
In order further to understand the present invention, the spy introduces content of the present invention in conjunction with specific embodiments, and embodiment does not do restriction to its content just in order further to understand the present invention.Manufacture craft may further comprise the steps:
A. will comprise egg, fine sand sugar, salt, the cream of thawing, flour (middle muscle gets final product), baking powder, the material of Arabinose and honey are put into basin and are stirred into uniform dough (want a kind of material to mix thoroughly, just can add the second); B. spill on the table a little flour, dough is poured on the flour, spreading one deck flour on dough; C. roll flakiness with rolling pin, be printed as the sheet of various shapes with biscuit mould (die of other various shapes can, it's not true can replace with cup), put into baking box after the baking tray oiling, get final product after baking.
Embodiment 1
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 0.5%, honey 40%.
Embodiment 2
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 1%, honey 40%.
Embodiment 3
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 2%, honey 40%.
Embodiment 4
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 4%, honey 40%.
Embodiment 5
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 20%, honey 40%.
Embodiment 6
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 0.5%, honey 3%.
Embodiment 7
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 20%, honey 3%.
Embodiment 8
The quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 4%, honey 15%.
The below describes the evaluation experiment of the biscuit that contains different content Arabinose and honey preparation in detail.
1. experimental hypothesis: Arabinose is obesity controlling effectively, and does not affect body to the absorption of nutritional labeling.
2. independent variable: by in biscuit, adding Arabinose and the honey of different content
3. dependent variable: changes of weight value and the state of small white mouse
4. control variables: living environment, light, the residential density of (1) white mouse: can be by allowing all white mouse all live in the diet of eliminating (2) white mouse under the identical environment: make the dietary amount of every white mouse all identical, and whether be in mating season at identical time feeding (3): selecting not, whether the white mouse (4) in mating season is in growth and development stage: the expectancy effect of selecting the main examination of white mouse (5) of having grown up: adopt double blind experiment
5. what made chooses:
Select at random 20 of 18 months, the healthy white mouse that is not in mating season, male and female half and half, then be divided into ten groups according to each combination average of one of male and female, the first eight group is taken food according to above-mentioned eight embodiment respectively successively, the 9th group is fed with the biscuit that Arabinose (not containing honey) is made, and the tenth group is fed with the honey biscuit of (not containing Arabinose).
6. experimentation: 6.1 randomly draw white mouse and grouping after, every white mouse is weighed and record.6.2 fed 30 days, to feed every day 6 times, the quantity of food of doing is identical.After 30 days, record white mouse changes of weight situation.
After 30 days, ten groups of white mouse (hero) changes of weight and state such as following table:
Annotate: frolicing happily in the state, it is excellent to feed; Can carry out normal activity feeds good; The less person of motion frequency is for poor.For increasing, (-) is for reducing (+).
| ? | First group | Second group | The 3rd group | The 4th group | The 5th group | The 6th group | The 7th group | The 8th group | The 9th group | The tenth group |
| Changes of weight | +14 | +7 | +1 | -3 | -6 | +1 | -15 | -1 | -38 | +55 |
| State | Excellent | Excellent | Excellent | Excellent | Excellent | Excellent | Very | Excellent | Poor | Very |
After ten days, ten groups of white mouse (female) changes of weight and state such as following table:
| ? | First group | Second group | The 3rd group | The 4th group | The 5th group | The 6th group | The 7th group | The 8th group | The 9th group | The tenth group |
| Changes of weight | +16 | +6 | +2 | -1 | -4 | +2 | -13 | 0 | -40 | +62 |
| State | Excellent | Excellent | Excellent | Excellent | Excellent | Excellent | Very | Excellent | Poor | Very |
By above-mentioned experiment, be not difficult to find out that Arabinose has the effect that suppresses the carbohydrate absorption, can effectively stop fat generation, but it can not stop the absorption of other nutritional labelings.By in biscuit, adding Arabinose, body not only can absorb the nutritional labeling in honey and the biscuit, but also effectively stoped the absorption of carbohydrate at human body, and both having guaranteed that nutritional labeling was absorbed, obesity and the energy of also having avoided sugar too much to bring are excessive.Honey and Arabinose all are fragrant and sweet good to eat, and in not unhealthful situation, the sense of taste also is met.
Claims (6)
1. a health-caring biscuit is characterized in that, adds Arabinose and honey in the biscuit raw material.
2. described health-caring biscuit according to claim 1, the conventional way according to making biscuit may further comprise the steps:
A. will comprise egg, fine sand sugar, salt, the cream of thawing, flour, the material of baking powder is put into basin and is stirred into uniform dough;
B. spill on the table a little flour, dough is poured on the flour, spreading one deck flour on dough; C. roll flakiness with rolling pin, be printed as the sheet of various shapes with biscuit mould, put into baking box after the baking tray oiling, get final product after baking;
It is characterized in that, add Arabinose and honey among the step a as material.
3. described health-caring biscuit according to claim 1 and 2 is characterized in that the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 0.5-20%, honey 3-40%.
4. described health-caring biscuit according to claim 1 and 2 is characterized in that the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 1-10%, honey 6-30%.
5. described health-caring biscuit according to claim 1 and 2 is characterized in that the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 1-5%, honey 6-20%.
6. described health-caring biscuit according to claim 1 and 2 is characterized in that the quality percentage composition of Arabinose, the shared biscuit of honey is Arabinose 4%, honey 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104800882A CN102960401A (en) | 2012-11-23 | 2012-11-23 | Health care biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104800882A CN102960401A (en) | 2012-11-23 | 2012-11-23 | Health care biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102960401A true CN102960401A (en) | 2013-03-13 |
Family
ID=47791060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104800882A Pending CN102960401A (en) | 2012-11-23 | 2012-11-23 | Health care biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102960401A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012624A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method for L-arabinose functional biscuit |
| CN104026193A (en) * | 2014-06-05 | 2014-09-10 | 方明 | Processing method for L-arabinose functional caramel treats |
| CN104171239A (en) * | 2014-08-21 | 2014-12-03 | 方明 | Method for making tagatose functional caramel treats |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028015A (en) * | 2006-02-28 | 2007-09-05 | 刘志光 | Honey biscuit |
| CN101617710A (en) * | 2008-07-01 | 2010-01-06 | 周海燕 | Multi-taste cookies |
| CN101822281A (en) * | 2009-06-30 | 2010-09-08 | 山东福田药业有限公司 | L-arabinose functional biscuit and manufacturing method thereof |
| CN102511531A (en) * | 2011-12-08 | 2012-06-27 | 漯河联泰食品有限公司 | Waffle with capacity of relieving diabetic symptoms and preparation method thereof |
-
2012
- 2012-11-23 CN CN2012104800882A patent/CN102960401A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028015A (en) * | 2006-02-28 | 2007-09-05 | 刘志光 | Honey biscuit |
| CN101617710A (en) * | 2008-07-01 | 2010-01-06 | 周海燕 | Multi-taste cookies |
| CN101822281A (en) * | 2009-06-30 | 2010-09-08 | 山东福田药业有限公司 | L-arabinose functional biscuit and manufacturing method thereof |
| CN102511531A (en) * | 2011-12-08 | 2012-06-27 | 漯河联泰食品有限公司 | Waffle with capacity of relieving diabetic symptoms and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012624A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method for L-arabinose functional biscuit |
| CN104026193A (en) * | 2014-06-05 | 2014-09-10 | 方明 | Processing method for L-arabinose functional caramel treats |
| CN104171239A (en) * | 2014-08-21 | 2014-12-03 | 方明 | Method for making tagatose functional caramel treats |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100405915C (en) | Brain tonic flour and food production method | |
| CN101288467A (en) | Novel mushroom biscuit | |
| CN105165966A (en) | Biscuit rich in dietary fiber | |
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| CN101185511A (en) | Method for making health care instant noodles food with enterogastric micro-ecological regulating action | |
| CN102960400A (en) | Making method of health care biscuit | |
| CN104642478A (en) | Shiitake mushroom biscuit | |
| CN102919820A (en) | Tomato chili sauce and preparation method thereof | |
| CN112056351A (en) | High-fat low-carbon bread suitable for diabetes and diabetes prophase population and preparation method thereof | |
| CN103210973A (en) | Papaw butter bread | |
| CN104970318A (en) | Method for preparing banana sandwiched stuffing by using brown rice ferment and soybean polysaccharide | |
| CN103371318A (en) | Dietary nutrition replenishing food | |
| CN105831587A (en) | Sugar-control tartary buckwheat steamed bread and preparing method | |
| CN104322863A (en) | Beef feed and preparation method thereof | |
| CN111671047A (en) | Processing method of high-proportion full-nutrition purple sweet potato whole-flour coarse cereal steamed bread | |
| CN102960401A (en) | Health care biscuit | |
| CN102100245A (en) | Nutritional seaweed biscuit and making method thereof | |
| CN1319468C (en) | Product for fooding paste to body system | |
| CN106234542A (en) | A kind of processing technology of purple rice Rhizoma Steudnerae Henryanae Semen Coicis wheat bran cookies | |
| CN108391695A (en) | A kind of peptic lactic acid bacteria sandwich biscuits and preparation method thereof | |
| CN110810468B (en) | Ketogenic cookies and preparation method thereof | |
| CN102972481A (en) | Health-care biscuit and preparation method thereof | |
| CN104012624A (en) | Production method for L-arabinose functional biscuit | |
| CN102919821B (en) | Chilli sauce with tomato and preparation method thereof | |
| CN104814085A (en) | Tenebrio molitor bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130313 |