Low-calorie and high-nutrition baked food with health care function

A low-calorie, high-nutrition technology, applied in baked goods, baking, food science, etc., can solve the problems of unbalanced nutrition, high saturated fatty acid and salt content, and incompleteness, and achieve a balanced diet, low saturated fatty acid content, The effect of preventing three highs

Active Publication Date: 2014-08-20
TIANJIN ALPHA HEALTH-CARE PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a low-calorie, high-nutrition baked food with health care function to improve the existing baked food with high saturated fatty acid and salt content, unbalanced nutrition, incomplete nutrition, unsuitable for the three high groups, diabetics, and obese people. Technical issues such as crowd consumption

Method used

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  • Low-calorie and high-nutrition baked food with health care function
  • Low-calorie and high-nutrition baked food with health care function
  • Low-calorie and high-nutrition baked food with health care function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: The preparation method of this low-calorie, high-nutrition baked food with health care function is: 20 parts of buckwheat flour, 22 parts of wheat bran, 10 parts of sweet potato flour, and 4 parts of corn flour are loaded into a solid continuous fermentation reaction device After the device is sterilized by high-temperature cooking at 95°C for 3 minutes and cooled to 22°C, inoculate 0.0002 parts of Bifidobacteria, 0.0001 parts of Lactobacillus (109cfu / g), and 0.0025 parts of Bacillus subtilis (108cfu / g) into the tank where the device is located , 0.06 parts of cellulase, 0.04 parts of yeast powder (107cfu / g), the materials are fully stirred and then sent to the tunnel fermentation line and fermented at pH 4.5 and 22°C for 10 hours. The reactants are filtered and extinguished by heating at 80°C live to obtain fermentation products.

[0031]After mixing the fermented product, 40 parts of wheat flour, 4 parts of corn flour, 6 parts of skimmed milk powder, 1.2...

Embodiment 2

[0033] Embodiment 2: The preparation method of this low-calorie, high-nutrition baked food with health care function is: 24 parts of buckwheat flour, 25 parts of wheat bran, 13 parts of sweet potato flour, and 5 parts of corn flour are loaded into a solid continuous fermentation reaction device After the device was sterilized by high temperature cooking at 100°C for 2.5 minutes and cooled to 26°C, 0.00025 parts of Bifidobacterium, 0.00015 parts of Lactobacillus, 0.0037 parts of Bacillus subtilis, 0.08 parts of cellulase, and 0.05 parts of yeast powder were inoculated into the tank where the device was located. After the materials are fully stirred, they are sent to the tunnel fermentation line and fermented at a pH of 5.3 and 27°C for 11 hours. The reactants are filtered and heated to inactivate at 80°C to obtain the fermentation product.

[0034] After mixing the fermented product, 50 parts of wheat flour, 5 parts of corn flour, 7 parts of skimmed milk powder, 1.2-1.6 parts of...

Embodiment 3

[0036] Embodiment 3: The preparation method of this low-calorie, high-nutrition baked food with health care function is: 28 parts of buckwheat flour, 28 parts of wheat bran, 16 parts of sweet potato flour, and 6 parts of corn flour are loaded into a solid continuous fermentation reaction device After the device is sterilized by high temperature cooking at 105°C for 2 minutes and cooled to 30°C, inoculate 0.0003 parts of Bifidobacterium, 0.0002 parts of Lactobacillus, 0.005 parts of Bacillus subtilis, 0.1 part of cellulase, and 0.06 parts of yeast powder into the tank where the device is located. After the materials are fully stirred, they are sent to the tunnel fermentation line and fermented at a pH value of 6 and 32°C for 12 hours. The reactants are filtered and inactivated by heating at 80°C to obtain fermentation products.

[0037] After mixing the fermented product, 60 parts of wheat flour, 6 parts of corn flour, 8 parts of skimmed milk powder, 1.6 parts of konjac powder, ...

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Abstract

Low-calorie and high-nutrition baked food with the health care function is made of crude fiber food such as buckwheat powder, wheat bran, sweet potato powder, corn flour, wheat flour, skim milk powder, Konjac powder, nutrient enrichment components and the like, wherein the crude fiber food such as the buckwheat powder, the wheat bran, the sweet potato powder and the corn flour is fermented in advance through probiotics such as bifidobacteria, lactobacilli, bacillus subtilis and yeast powder. The low-calorie and high-nutrition baked food has the advantages of being rich in nutrition and low in content of saturated fatty acid and balancing diet, and the buckwheat powder, the wheat bran and the sweet potato powder are rich in cellulose and decomposed into small molecular weight organics through fermentation, which is beneficial for absorption of the human body; the buckwheat powder serves as a source of protein and is high in protein content and rich in various minerals, and rice bran oil and camellia oil contain a good deal of unsaturated fattyacid, so that the baked food has the effects of inhibiting obesity, preventing hyperlipidemia, hypertension and hyperglycemia and enhancing immunity; maltitol and xylitol serve as sources of sugars and are low in calorie, and the nutrient enrichment components supplement microelements such as calcium and ferrum, vitamins and dietary fibers daily needed by the human body.

Description

technical field [0001] The invention relates to a baked food, in particular to a low-calorie, high-nutrition baked food with health care function. Background technique [0002] Baked food is a convenience food baked with flour, yeast powder, salt, sugar and water as basic raw materials, adding appropriate amount of oil, dairy products, eggs and additives, etc., and baked through a series of complicated techniques. It is delicious and delicious at the right time. It can be used as a refreshment or as a staple food, and is very popular among people. [0003] It is the development trend of baked food to produce nutritionally balanced foods that are rich in nutrients and whose proportion relationship meets the needs of the human body. However, most of the baked goods on the market contain a lot of saturated fatty acids and salt, which are also high in calories, unbalanced and incomplete in nutrition, and are not suitable for people with three highs and diabetics. Even normal pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/18A21D2/38A21D2/36
Inventor 周涛方运泉李辉明张少波
Owner TIANJIN ALPHA HEALTH-CARE PROD CO LTD
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