Making method of hypoglycemic meal replacement bread

Abstract

A making method of meal replacement bread is provided, which is based on hypoglycemic function of black fungus polysaccharide and yam polysaccharide, and uses ?-amylase inhibition rate as a measurement index. Five single-factor experiments are designed with an addition of composite polysaccharide, buckwheat flour, butter, cream cheese and milk respectively, to screen out the best addition of each nutrient and provide a making recipe of the hypoglycemic meal replacement bread with high nutrition.

Claims

1. Hypoglycemic meal replacement bread, wherein the hypoglycemic meal replacement bread: is made from raw materials in parts by mass as follows: high gluten flour with 35% to 40% parts by mass; egg wash with 7% to 9% parts by mass; yeast with 0.6% to 0.8% parts by mass; water with 10% to 14% parts by mass; black fungus polysaccharide with 0.24% to 0.3% parts by mass; yam polysaccharide with 0.12% to 0.15% parts by mass; buckwheat flour with 15% to 20% parts by mass; butter with 2% to 3% parts by mass; cream cheese with 8% to 10% parts by mass; and milk with 10% to 15% parts by mass; wherein a mass ratio of the black fungus polysaccharide: the yam polysaccharide is 2:1 to thereby reach an ?-amylase inhibition rate peak.

2. The hypoglycemic meal replacement bread as claimed in claim 1, wherein a concentration of the black fungus polysaccharide in solution of the hypoglycemic meal replacement bread is 18 g/L.

3. The hypoglycemic meal replacement bread as claimed in claim 1, wherein a concentration of the yam polysaccharide in solution of the hypoglycemic meal replacement bread is 18 g/L.

4. The hypoglycemic meal replacement bread as claimed in claim 1, wherein an added amount of the black fungus polysaccharide is 0.12 g, and an added amount of the yam polysaccharide is 0.06 g.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) FIG. 1 is a schematic diagram of an effect of gradient of black fungus polysaccharide concentration on ?-amylase inhibition rate according to an embodiment of the disclosure.

(2) FIG. 2 is a schematic diagram of an effect of gradient of yam polysaccharide concentration on ?-amylase inhibition rate according to an embodiment of the disclosure.

(3) FIG. 3 is a schematic diagram of an effect of a concentration ratio of the black fungus polysaccharide to the yam polysaccharide on ?-amylase inhibition rate according to an embodiment of the disclosure.

DETAILED DESCRIPTION OF EMBODIMENTS

Embodiment 1

(4) A making process of hypoglycemic meal replacement bread: preparing ingredients and an apparatus; weighing 25 grains (g) of high gluten flour, 3.5 g of egg wash, 0.3 g of yeast and 10 g of water; dissolving the yeast in the 10 g of water pre-chilled to 37? C. (an optimum temperature for the yeast to ferment) to obtain mixed solution; pouring the egg wash and the mixed solution into the high gluten flour to obtain dough after mixing well; kneading the dough until that the dough no longer sticks to hands (about 2-3 minutes (min)); fermenting the dough for 30 min at 37? C.; checking whether the dough is fully fermented by gently pressing the dough with a finger; the dough being done when a depressed area is no longer raised; putting the fermented dough into an oven, setting heat of an upper heat pipe at 150? C., and heat of a lower heat pipe at 110? C.; and baking for about 30 min to obtain the meal replacement bread.

Embodiment 2

(5) Determination of ?-amylase inhibition rate

(6) An appropriate amount of the meal replacement bread is taken to grind in liquid nitrogen to obtain a sample; the sample is dissolved in water to obtain sample solution; 100 microliters (?L) of 0.5 milligram/milliliter (mg/mL) (referring to concentration of solution) sample solution and 50 ?L of 1 U/mL (referring to active unit of enzymes) ?-amylase are added on a 96-hole plate (referring to a cell culture plate) to mix well in a water bath for 10 min at 37? C.; 50 ?L of 0.2% starch solution is added in the water bath for 10 min at 37? C.; 100 ?L of color rendering agent (referring to 5 mmol/L iodine and 5 mmol/L potassium iodine dissolved in 1 mol/L hydrochloric acid) is added to the sample solution and terminate reaction after high-speed shaking and mixing; an absorbance Al is measured at 620 nanometers (nm); an equal amount of pH (referring to a value of acidity or alkalinity of a substance) 6.8 phosphate buffer solution is taken to replace the sample solution to measure an absorbance A.sub.0; and then an absorbance A.sub.2 of the reaction only with the sample solution is measured. A calculation is as follows:

(7) $?-\mathrm{amylase}\mathrm{inhibition}\mathrm{rate}=\frac{A_1-A_0}{A_2}?100\%$

(8) The ?-amylase inhibition rate experiments are respectively done for an addition of the black fungus polysaccharide, an addition of the yam polysaccharide, and an addition ratio of the black fungus polysaccharide to the yam polysaccharide composite polysaccharide, and experiment results are shown in FIG. 1, FIG. 2 and FIG. 3.

(9) As shown in FIG. 1, the ?-amylase inhibition rate peaks at a concentration of 18 g/L of the black fungus polysaccharide, so 18 g/L is an optimal concentration of the black fungus polysaccharide.

(10) As shown in FIG. 2, the ?-amylase inhibition rate peaks at a concentration of 18 g/L of the yam polysaccharide, so 18 g/L is an optimal concentration of the yam polysaccharide.

(11) As shown in FIG. 3, the ?-amylase inhibition rate peaks at a ratio of the black fungus polysaccharide to the yam polysaccharide being 1:0.5 (equal to the ratio of 2:1), that is, the added amount of the black fungus polysaccharide is 0.12 g, and the added amount of the yam polysaccharide is 0.06 g.