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A kind of high resistant starch lotus seed biscuit and preparation method thereof

A technology for starchy lotus seeds and biscuits, which is applied in the direction of baked food with modified ingredients, baking, and dough treatment, etc. It can solve the problems of complicated and cumbersome preparation process of resistant starch, limitation of practical application of resistant starch, and damage of starch granule structure. , to achieve the effect of saving preparation time and material consumption, complete shape and reducing production cost

Active Publication Date: 2017-08-08
福建闽江源绿田实业投资发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the preparation of resistant starch mainly adopts autoclave method, enzymatic method, acid method, etc., but these methods must be cooked and gelatinized, which will seriously damage the granule structure of starch and make the resistant starch obtained rough. , the color is darker, and it has a sandy feeling when added to food; in addition, the preparation process of resistant starch is complex and cumbersome, time-consuming and labor-intensive, and the cost is high, these factors limit the practical application of resistant starch in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: A high-resistant starch lotus seed biscuit

[0024] Based on the weight of low-gluten flour 100%, the dosage of other raw materials is: whole egg liquid 2%, salt 1%, water 10%, vegetable oil 20%, sucrose 15%, leavening agent 1.5%, lotus seeds 25%. %; The leavening agent is obtained by mixing baking soda and ammonium bicarbonate ammonia in a weight ratio of 2:1.

[0025] Its preparation method specifically comprises the following steps:

[0026] 1) Preparation of lotus seed powder: dry the fresh lotus seeds, crush them, and pass through a 80-mesh sieve to obtain lotus seed powder;

[0027] 2) Stirring: Pour vegetable oil and whole egg liquid into the mixer and stir for 4 minutes, add sucrose and salt dissolved in water, and stir for another 2 minutes;

[0028] 3) Gelatinization: add lotus seed powder, low-gluten flour, and leavening agent in sequence, and stir evenly to make the dough fully gelatinized;

[0029] 4) Microwave treatment: Microwave the evenly ...

Embodiment 2

[0034] Example 2: A low-sucrose high-resistant starch lotus seed biscuit

[0035] Based on the weight of low-gluten flour 100%, the dosage of other raw materials is: 2% whole egg liquid, 1% salt, 10% water, 25% vegetable oil, 10% sucrose, 1.5% leavening agent, whole lotus seeds powder 20%; the leavening agent is prepared by mixing baking soda and ammonium bicarbonate ammonia in a weight ratio of 2:1.

[0036] Its preparation method specifically comprises the following steps:

[0037] 1) Preparation of lotus seed powder: crush quick-frozen lotus seeds and pass through an 80-mesh sieve to obtain lotus seed powder;

[0038] 2) Stirring: Pour vegetable oil and whole egg liquid into the mixer and stir for 5 minutes, add sucrose and salt dissolved in water, and stir for another 1 minute;

[0039] 3) Gelatinization: add lotus seed powder, low-gluten flour, and leavening agent in sequence, and stir evenly to make the dough fully gelatinized;

[0040] 4) Microwave treatment: Microwa...

Embodiment 3

[0045] Example 3: A high-resistant starch lotus seed cookie

[0046] Based on the weight of low-gluten flour 100%, the dosage of other raw materials is: whole egg liquid 2%, salt 1%, water 10%, butter 20%, vegetable oil 10%, sucrose 25%, leavening agent 1.5% %, lotus seeds 30%; the leavening agent is obtained by mixing baking soda and ammonium bicarbonate ammonia in a weight ratio of 2:1.

[0047] Its preparation method specifically comprises the following steps:

[0048] 1) Preparation of lotus seed powder: crush dried lotus and pass through a 80-mesh sieve to obtain lotus seed powder;

[0049] 2) Stirring: Pour vegetable oil and whole egg liquid into the mixer and stir for 3 minutes until foaming, add sucrose and salt dissolved in water, and stir for another 3 minutes;

[0050] 3) Gelatinization: add lotus seed powder, low-gluten flour, and leavening agent in sequence, and stir evenly to make the dough fully gelatinized;

[0051] 4) Microwave treatment: Microwave the even...

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Abstract

The invention discloses a high-resistance starch lotus seed biscuit and a processing method thereof. Whole lotus seed flour replaces a part of low-gluten flour, the high-resistance starch lotus seed biscuit is obtained by procedures of preparation of the whole lotus seed flour, stirring, gelatinization, microwave treatment, forming, baking forming and the like, the content of resistant starch in the biscuit can reach 20%-30%, and the content of lotus seed polysaccharides can reach 0.3%-0.57%. Compared with another processing method of resistant starch biscuits, the processing method of the high-resistance starch lotus seed biscuit has the advantages that the resistant starch is not required to be processed in advance, a large amount of processing time is saved, consumption of materials is reduced, and the production cost of the resistant starch biscuit can be reduced effectively; and the processed high-resistance starch lotus seed biscuit has a complete shape, is uniform in color and is lightly golden, the surface of the biscuit is smooth, a section structure is porous, holes are fine and uniform, the biscuit tastes loose and crispy, people who eat the biscuit do not have granular sensation, the biscuit has fresh taste of lotus seeds and is nutritional, intestines problems can be prevented after people eat the biscuit for a long time, and effects of regulating blood sugar level and reducing blood fat are achieved.

Description

technical field [0001] The invention belongs to the field of baked food processing, and in particular relates to a high-resistant starch lotus seed biscuit and a preparation method thereof. Background technique [0002] Resistant starch is also known as enzyme-resistant starch and indigestible starch. According to the definition of the Food and Agriculture Organization of the United Nations (FAO) in 1992, resistant starch refers to "the general term for starch and its degradation products that are not absorbed by the small intestine of healthy humans." Resistant starch is a kind of dietary fiber, which cannot be digested and absorbed in the small intestine and provide glucose, but it can be fermented by physiological cells in the colon to produce short chain fatty acids (Short Chain Fatty Acids, SCFAs) and gas. Intake of foods containing a certain amount of resistant starch can prevent intestinal diseases and reduce blood lipids, but when the resistant starch in the food is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36
Inventor 郑亚凤刘文聪林作兴王琦郑宝东田继延于招娣
Owner 福建闽江源绿田实业投资发展有限公司
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