Low-calorie baking food with healthcare function and preparation method thereof

A technology of baked food and health benefits, applied in baked food, baking, food science, etc., can solve the problems of cumbersome preparation process, complex compatibility, high cost, etc., and achieve the effects of reasonable compatibility, enhanced flavor, and heat stability

Inactive Publication Date: 2015-03-25
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Judging from the above-mentioned published documents, some of them have complex compatibility, cumbersome preparation process, hig

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A low-calorie baked food with health benefits, made of the following raw material proportions by weight:

[0030] 50 parts of flour, 5 parts of rice protein powder, 1 part of corn peptide, 5 parts of egg liquid, 1 part of trehalose, 1 part of fructooligosaccharide, 1 part of sorbitol, 0.5 part of erythritol, 0.2 part of baking powder, liquid Ghee 5 parts.

[0031] The above-mentioned preparation method of the low-calorie baked food with health benefits, the steps are as follows:

[0032] (1) Mix flour, rice protein powder, corn peptide, and baking powder according to the ratio requirements, and stir evenly;

[0033] (2) Mix trehalose, fructooligosaccharide, sorbitol, and erythritol with water, boil, add to the above mixed powder, mix and stir evenly;

[0034] (3) Then add egg liquid and liquid ghee in sequence, and stir evenly to obtain a low-calorie baked food slurry with health benefits;

[0035] (4) Put the mixed dough into a baking mold and bake at a temperature ...

Embodiment 2

[0037] A low-calorie baked food with health benefits, made of the following raw material proportions by weight:

[0038] 60 parts of flour, 8 parts of rice protein powder, 2 parts of corn peptide, 8 parts of egg liquid, 2 parts of trehalose, 2 parts of fructooligosaccharide, 2 parts of sorbitol, 0.8 part of erythritol, 0.3 part of baking powder, liquid 8 parts of ghee.

[0039] The above-mentioned preparation method of the low-calorie baked food with health benefits, the steps are as follows:

[0040] (1) Mix flour, rice protein powder, corn peptide, and baking powder according to the ratio requirements, and stir evenly;

[0041] (2) Mix trehalose, fructooligosaccharide, sorbitol, and erythritol with water, boil, add to the above mixed powder, mix and stir evenly;

[0042] (3) Then add egg liquid and liquid ghee in sequence, and stir evenly to obtain a low-calorie baked food slurry with health benefits;

[0043] (4) Put the mixed dough into a baking mold and bake at a tempe...

Embodiment 3

[0045] A low-calorie baked food with health benefits, made of the following raw material proportions by weight:

[0046] 65 parts of flour, 10 parts of rice protein powder, 3 parts of corn peptide, 10 parts of egg liquid, 3 parts of trehalose, 3 parts of fructooligosaccharide, 3 parts of sorbitol, 1 part of erythritol, 0.4 parts of baking powder, liquid 10 parts of ghee.

[0047] The above-mentioned preparation method of the low-calorie baked food with health benefits, the steps are as follows:

[0048] (1) Mix flour, rice protein powder, corn peptide, and baking powder according to the ratio requirements, and stir evenly;

[0049] (2) Mix trehalose, fructooligosaccharide, sorbitol, and erythritol with water, boil, add to the above mixed powder, mix and stir evenly;

[0050] (3) Then add egg liquid and liquid ghee in sequence, and stir evenly to obtain a low-calorie baked food slurry with health benefits;

[0051] (4) Put the mixed dough into a baking mold and bake at 200°C f...

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PUM

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Abstract

The invention relates to low-calorie baking food with a healthcare function and a preparation method thereof. The low-calorie baking food is prepared by mixing the following raw materials in parts by weight: 50-65 parts of flour, 5-10 parts of rice protein powder, 1-3 parts of corn peptide, 5-10 parts of egg liquid, 1-3 parts of trehalose, 1-3 parts of fructo-oligosaccharide, 1-3 parts of sorbitol, 0.5-1 part of erythritol, 0.2-0.4 part of baking powder and 5-10 parts of liquid butter. The low-calorie baking food which is prepared by scientifically and effectively mixing the formula tastes sweet, fresh and cool, is not sweet greasy, is low-calorie, and has the functions of promoting the digestion, adjusting the alteration of intestinal flora and improving the memory; meanwhile, the auxiliary protection effect on cardiovascular diseases such as hypertension, hyperlipidemia and hyperglycemia can be achieved, the immunity of a human body is improved, and the low-calorie baking food has the healthcare function, so that a new healthier food choice is provided for masses of consumers.

Description

technical field [0001] The invention relates to a baked food, in particular to a low-calorie baked food with health benefits, which belongs to the field of food. Background technique [0002] Traditional baked food is based on wheat and cereals, and oil, sugar, etc. are used as the main raw materials. In order to achieve the sensory requirements of crispy, crispy, sweet and delicious taste, the raw material formula and products often need to add more oil and sugar. , milk fat, high fat, high sugar, high energy, and low protein components, these characteristics make traditional baked goods easy to cause the eater to consume excess energy and cause obesity. Therefore, traditional baked food is not suitable for those who need to restrict the consumption of diet Patients, such as obesity, hyperlipidemia, diabetes, stomach disease patients. [0003] At present, there are few domestic patents on low-calorie baked food with health benefits. Chinese patent document CN 1482863A (ap...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/26A21D2/18
CPCA21D13/00A21D2/181A21D2/265A21D2/268
Inventor 刘宗利王乃强刘峰李克文靳文斌胥九兵张友亮祝文兴张莉
Owner BAOLINGBAO BIOLOGY
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