Unsaccharifying treatment process of flour and sugar-free flour

A processing technology, sugar-free technology, applied in the application, food preparation, food science and other directions, can solve the high problems of sugar-free bakery products, and achieve the effect of reducing sugar content

Active Publication Date: 2011-02-09
贝因美(杭州)食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no official report on the research on flour sugar removal; the drawbacks o

Method used

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  • Unsaccharifying treatment process of flour and sugar-free flour
  • Unsaccharifying treatment process of flour and sugar-free flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Wheat flour: select strong wheat flour with good quality wheat gluten to avoid breakage loss during washing.

[0027] (2) Forming: Weigh a certain amount of flour, add warm water at about 30° C. and 40% of the amount of flour to it, stir and mix to form a dough.

[0028] (3) Rough washing: Add about twice the amount of domestic water to the formed dough and slowly rinse and knead it. The rinsed aqueous solution is placed in the utensil and rested for 3 minutes, and the supernatant is rinsed again to complete the dough for the first time. cleaning;

[0029] According to the same method, take about twice as much water and wash the dough repeatedly. The undissolved yellow elastic substance after washing is the gluten protein after the initial sugar removal and starch separation. Most of the sugars are separated from the gluten with the aqueous solution during rough washing.

[0030] (4) Separation: Set the speed of the centrifuge at 4000 rpm and the time for 15 minut...

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PUM

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Abstract

The invention relates to an unsaccharifying treatment process of flour and sugar-free flour obtained by the treatment and the re-compounding of the process. The invention has the advantages that a washing hypoglycemic method is utilized to remove monosaccharide and disaccharide in the flour, the sugar contents in the flour are effectively decreased without generating harmful elements, and the like, and the washed flour is re-compounded to prevent the flour quality from changing greatly. The invention can compound sugar-free flour with different gluten degrees and the like according to the requirements of different products and has extremely wide range of applications.

Description

technical field [0001] The invention relates to the technical field of sugar-free food, in particular to the sugar-free treatment process of flour and the obtained sugar-free flour. Background technique [0002] Due to the impact of the existing living environment, diabetic patients are increasing year by year. For diabetic patients, they should not eat sugar at will, because the easily absorbed sugar will cause a rapid rise in blood sugar, which will make the damaged pancreatic islet B cells unbearable. Heavy burden, aggravating the condition, therefore, sugar-free food came into being. Sugar-free foods generally refer to sweet foods that do not contain sucrose (cane sugar and beet sugar), glucose, maltose, fructose, etc., but sugar-free foods should contain sugar alcohols (including xylitol, sorbitol, maltitol, mannitol, etc.) ) and other substitutes. According to the national standard "General Rules for the Labeling of Prepackaged Foods for Special Dietary Use", the req...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/10A23L7/10A23L5/20
Inventor 谢宏储小军钱锋陈义保洪积仁范良秀
Owner 贝因美(杭州)食品研究院有限公司
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