Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof

A technology of dietary fiber and dietary fiber powder, applied in the direction of food preparation, application, fried food, etc., to achieve the effect of improving skin and internal color, improving gas holding capacity, and extending product shelf life

Inactive Publication Date: 2015-02-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
View PDF8 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the defects of existing wheat fried dough sticks, the present invention provides gluten-free fried dough sticks made of sweet potato crude dietary fiber and a preparation method thereof

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof
  • No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof
  • No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] The preparation method of the sweet potato coarse dietary fiber superfine powder is as follows: adding wet sweet potato dietary fiber into a superfine pulverizer, pulverizing at room temperature for 1 minute, and passing through a 100-mesh sieve to obtain the product.

[0036] The preparation method of the sweet potato coarse dietary fiber nanometer powder is as follows: the raw sweet potato dietary fiber powder is mechanically milled to make the particle size less than 100nm.

[0037] The preparation method of the extruded puffed sweet potato coarse dietary fiber powder is as follows: adding the wet sweet potato dietary fiber into an extruder, extruding at a temperature of 100°C and a screw speed of 800rpm, pulverizing with a universal grinder, and passing through a 100-mesh sieve to obtain the product.

[0038]The preparation method of the sweet potato crude dietary fiber microwave treatment powder is as follows: put the wet sweet potato dietary fiber in a microwave ov...

Embodiment 1

[0039] Example 1 Ratio of Raw Materials for Making Sweet Potato Coarse Dietary Fiber Gluten-Free Fried Sticks

[0040] In this embodiment, the raw materials used to make gluten-free fritters from potato dregs are: sweet potato coarse dietary fiber raw powder, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nanopowder, sweet potato modified starch, and extruded sweet potato coarse meal Fiber powder, sweet potato crude dietary fiber microwave processed powder, sweet potato starch, citrus pectin, sweet potato stem and leaf polyphenols, rice protein, salt, baking soda, ammonium bicarbonate and water, the weight ratio of the above raw materials is 25:21 in turn: 12:8:10:10:5:1.5:0.7:5:2:2:2:50.

Embodiment 2

[0041] Example 2 Ratio of Raw Materials for Making Sweet Potato Coarse Dietary Fiber Gluten-Free Fried Sticks

[0042] In this embodiment, the raw materials used to make gluten-free fritters from potato dregs are: sweet potato coarse dietary fiber raw powder, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nanopowder, sweet potato modified starch, and extruded sweet potato coarse meal Fiber powder, sweet potato crude dietary fiber microwave processed powder, sweet potato starch, sweet potato pectin, tea polyphenols, chickpea protein, salt, baking soda, ammonium bicarbonate and water, the weight ratio of the above raw materials is 25:30 in turn: 10:8:6:11:2:1.5:0.7:8:3:3:3:60.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a no-gluten fried bread stick made from sweet potato crude dietary fiber and a preparation method of the fried bread stick. The raw materials used for making the no-gluten fried bread stick comprise, by weight, 10-40 parts of sweet potato crude dietary fiber potato starch, 10-40 parts of sweet potato crude dietary fiber super micropowder, 10-20 parts of sweet potato crude dietary fiber nanometer powder, 4-12 parts of sweet potato modified starch, 5-12 parts of extrusion sweet potato crude dietary fiber powder, 5-13 parts of sweet potato crude dietary fiber microwave processing powder, 0.5-6 parts of sweet potato starch, 0.1-3 parts of food gum, 0.1-0.7 part of plant source polyphenols, 1-10 parts of protein, 0.1-3 parts of salt, 0.5-3 parts of baking soda, 0.5-3 parts of ammonium bicarbonate, 20-69 parts of water and the like. The no-gluten fried bread stick made with the method has the unique taste of sweet potato, is crisp, tasty and refreshing, looks golden in color, is rich in the ingredients of protein, dietary fiber, vitamin, mineral elements and the like, and has good nutrition and health care efficacy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a gluten-free fried dough stick made from sweet potato crude dietary fiber and a preparation method thereof. Background technique [0002] Deep-fried dough sticks are a kind of convenient food with high quality and low price, which are usually eaten for breakfast and occupy a place in the catering industry. Traditional fried dough sticks are made by first mixing alum, alkali, salt and water into wheat flour to make dough, and then deep-fried at high temperature. Among them, alum is a compound salt with aluminum sulfate as the main component, which contains a large amount of aluminum. Experiments have proved that excessive intake of aluminum is harmful to the human body, and eating it often is harmful to health. In addition, traditional fried dough sticks are made of wheat flour. In the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing precis...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A23L1/308A23L33/22
CPCA21D13/60
Inventor 木泰华孙红男刘兴丽张苗陈井旺
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com