High fibre microorganism agedness edible flour, paste product and manufacture method thereof

A microbial and high-fiber technology, which is applied in food preparation, baked food, baked food with modified ingredients, etc., can solve problems such as low nutrition, poor taste, and few buyers

Inactive Publication Date: 2008-08-27
张嘉闻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently on the market, bran high-fiber pastry food has already appeared on the market, but its nutrition is not high, and its taste is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] High Fiber Microbial Aged Edible Flour:

[0025] (1) mix wheat bran with clear water (take the leftover wheat bran of edible fungus flour in the present embodiment), make its water content be 40%;

[0026] (2) Get the seed liquid (40-100 mycelial balls per milliliter, the liquid bacterial species used in this embodiment contains mycelial balls per milliliter) prepared by culturing and fermenting the seed liquid prepared by conventional methods 60), be 1: 1: 1 mix by weight ratio (can be mixed in any proportion), mix with the wheat bran obtained in this mixed seed liquid and step (1), and the mixed weight ratio of the two is 15: 85 ( and the weight ratio of wheat bran before mixing with water), then adjust the pH to 5.5-6 with edible alkali (sodium bicarbonate), and after fully mixing, incubate at 25-30 ° C for 70 hours;

[0027] (3) drying the wheat bran obtained in step (2) at 40-60° C. to a water content of 14%, after ultrafine pulverization, and mixing with glutinou...

Embodiment 2

[0029] The wheat bran obtained in the step (2) of Example 1 was dried at 40-60° C. to a water content of 14%, and after ultrafine pulverization, mixed with gluten wheat flour, glutinous rice flour, soybean flour, peanut kernel flour, and orange flour. , Rice sugar alcohol is mixed evenly, and its mixed weight percentage is: wheat bran powder 45%, gluten wheat 75 powder 30%, glutinous rice flour 11%, soybean flour 10%, peanut kernel powder 3%, orange powder 0.5%, rice sugar Alcohol 0.5%. A slightly sweet and sour high-fiber microbial aged edible flour was obtained. The rest are implemented as in Example 1.

Embodiment 3

[0031] (4) make the seed liquid of shiitake mushroom by conventional method, the seed liquid of Hericium erinaceus is 1: 1 mixed for subsequent use (can be mixed in any proportion) by weight; fresh radish is derooted, washed, and drained Make pulp after water, filter out the dregs, then mix the two liquids together in a weight ratio of 1:1;

[0032] (5) Take the flour obtained in Example 1 or Example 2, add an appropriate amount of leavening agent, mix with the mixed solution obtained in step (4), make dough, and ferment at 25-30 degrees for 1.5-2 hours (conventional fermentation) ;

[0033] (6) After the fermented dough obtained in step (5) is made into a desired shape, it is baked in an oven (such as a conventional bread baking method). It can also be made into the desired shape, sprinkled with sesame seeds, oil and other condiments with different flavors, and then baked in the oven.

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PUM

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Abstract

The invention discloses high-fiber edible flour and flour products containing microorganism for the elder, and a preparation method thereof. The flour is prepared by mixing wheat bran and edible fungi fermentation broth; fermenting; drying and crushing; and mixing with flour comprising (wt%) wheat bran powder 40-50, high-gluten flour 25-35, glutinous rice powder 8-16, soybean powder 5-15, peanut kernel powder 1-5 and orange powder and xylitol 0.5-1 to obtain the high-fiber flour. The flour product is prepared by the edible fungi fermentation broth and the above high-fiber flour, making into dough, fermenting, and baking. The inventive flour and flour products are prepared by biological engineering means; give people the nutrition and therapeutic effects at the same time; and have stomach invigorating and constipation relieving effects. Therefore, people can become healthy through diet.

Description

Technical field: [0001] The present invention relates to food, in particular to high-fiber microbial flour, flour products and preparation methods thereof. technical background: [0002] With the progress of society and the improvement of medical insurance conditions, the aging of the world population is becoming more and more serious, and the population of our country has also entered an aging period. Due to the natural decline of the physiological functions of the elderly, the excessive refinement of the staple food in daily life, coupled with the lack of exercise, lead to a slowdown in metabolism. A considerable number of the elderly and some white-collar workers suffer from constipation, constipation, and accumulation of toxins, which affects the health of these groups. good health and reduced quality of life. [0003] As we all know, the main nutrients of grain are stored in the bast. The finer the rice, the lower the nutrition, the finer the flour and the lower the nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/28A23L1/308A21D2/36A21D13/00A21D2/18A21D8/04A21D10/00A21D13/06A23L7/104A23L33/105A23L33/22
Inventor 张嘉闻
Owner 张嘉闻
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