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Intensification diet fiber cake and production method thereof

A technology for dietary fiber and cakes, which is applied in the field of production of reinforced dietary fiber cakes and their preparation, can solve the problems of grains, poor taste, and sandy feeling in the entrance.

Active Publication Date: 2009-02-04
DALIAN SHOUTONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that dietary fiber is added to the pastry, the product has particles, the taste is poor, and the entrance has a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Get 10 grams of konjac fine powder and dilute it with about 10 grams of cold water, pour it into 160 grams of 95°C hot water, and stir until it is even while adding. The concentration of gelatin konjac is 5.55%, and it is a uniform transparent non-fluid body. Add 120 grams of flour and make dough. The dough is uniform and can be used to make various pastry products according to their respective processes. The taste of the finished product is good, and there is no sandy feeling in the mouth. The dough made contains 10 grams of soluble dietary fiber, 170 grams of water and 120 grams of flour. The finished product generally contains 10 grams of soluble dietary fiber, 3.6-16 grams of water in different cakes, and 120 grams of flour.

[0012] Results: The pastry produced by this production process has a good taste, no sandy feeling in the mouth, and the soluble dietary fiber accounts for an average of 3.85% of the weight of the whole pastry.

Embodiment 2

[0014] Get 10 grams of konjac fine powder and dilute it with about 15 grams of cold water, pour it into 180 grams of 100°C hot water, and stir until it is even while adding. The concentration of gelatin konjac is 4.88%. It is a uniform transparent non-fluid body. Add 100 grams of flour, 50 grams of eggs, 10 grams of sugar and make dough. . The finished cake contains 10 grams of soluble dietary fiber, 50 grams of water, 100 grams of flour, 50 grams of eggs, and 10 grams of sugar. The taste of the finished product is good, and there is no sandy feeling in the mouth.

[0015] Result: The pastry obtained by this production process has a good taste, no gritty feeling in the mouth, and the weight of soluble dietary fiber accounts for more than 3% of the content of solid raw materials.

Embodiment 3

[0017] Get 10 grams of konjac fine powder and dilute it with 20 grams of cold water, pour it into 200 grams of 95°C hot water, and stir until it is even while adding. The concentration of konjac gelatin is 4.34%, and it is a uniform transparent non-flowing body. Add 260 grams of flour and a small amount of sugar and make dough. The dough is uniform, and various biscuits are made according to the biscuit manufacturing process. The taste of the finished product is good, and there is no sandy feeling in the mouth. The finished product contains 10 grams of soluble dietary fiber, 8 grams of water, 260 grams of flour and 10 grams of sugar.

[0018] Results: The biscuits obtained by this production process have a good taste, no gritty feeling in the mouth, and the soluble dietary fiber accounts for more than 3% of the solid raw materials.

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Abstract

The invention relates to a reinforcing dietary fiber cake prepared by konjaku flour and seaweed sodium alginate powder and a preparation method thereof. According to the parts by weight, 10 parts of soluble dietary fiber konjaku flour or the sodium alginate powder are taken out and diluted by 10-20 parts of cooling water, then the mixture is added with 80-100 parts or 160-200 parts of boiling water, and stirred continuously to form a even pasty. After being cooled, the pasty is added with flour to produce paste, and then the produced paste is made into various finished products according to the different processes of cakes. The cake contains 10 parts of the soluble dietary fiber konjaku flour or the sodium alginate powder, 3-50 parts of water and 200-260 parts of flour. The cake and the method solve the problem that the cake has poor taste as the soluble dietary fiber is added into the cake, thus leading the content of the soluble dietary fiber of the products of cakes to be increased from 3 per mill to 3 percent and manufacturing nutrition health cakes with high content of the dietary fiber.

Description

technical field [0001] The invention belongs to food, especially pastry and its preparation method, in particular to a pastry containing fortified dietary fiber and its preparation method. Background technique [0002] With the improvement of people's living standards and bad eating habits, people's dietary fiber intake is seriously insufficient. The study of dietary cellulose as the seventh nutrient has attracted more and more people's attention and research. Dietary fiber has the characteristics of water absorption, drug absorption, binding harmful cholesterol and bile acid, water retention, increasing food volume, viscosity, and no heat generation. . Reasonable consumption of dietary fiber can prevent colon cancer, high blood pressure, heart disease, atherosclerosis and diabetes, etc., and can also remove some environmental pollutants ingested by the human body. absorption rate, thus achieving the purpose of maintaining the health of the body. [0003] The survey condu...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/308A21D13/08A21D2/36A21D2/08A23L33/21
Inventor 边宏张丽陈军
Owner DALIAN SHOUTONG FOOD