Okra nutritious biscuit and making method thereof

A biscuit and nutrition technology, applied in the field of biscuit processing, can solve the problems of unfavorable wheat flour gluten network formation, rough taste of dietary fiber biscuits, and short picking period of fresh okra, so as to protect gastric mucosa and avoid the influence of raw material seasonality , The effect of facilitating popularization and promotion

Active Publication Date: 2015-05-13
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The okra tea biscuit disclosed in 201310411537.2 is made of fresh okra and wheat flour. Fresh okra has a short picking period and is not easy to store
[0004] 201310740839.4 The okra waste residue dietary fiber biscuit disclosed only selects the dietary fiber in okra, does not fully utilize the nutrient substance viscous protein in okra, and has similar effects to other dietary fiber biscuits
[0005] In recent years, high dietary fiber biscuits have been favored by many consumers, but dietary fiber biscuits have a rough taste and poor palatability, and because fiber does not contain gluten protein, adding fiber to biscuits is not conducive to the formation of wheat flour gluten network, thereby reducing the dough quality. The stickiness makes the biscuits very easy to break, which is not conducive to storage and transportation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Preparation of Okra Nutritious Biscuits:

[0047] (1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for 4 hours, then powder the dried okra slices, sieve, and take 200-purpose okra Fine okra powder is the whole okra powder;

[0048] (2) Get 5kg eggs, now the yolk and egg white of the egg are separated, get the egg white and mix it with 20kg wheat flour and 4kg water, put it into a mixer and whip evenly, the rotating speed is 500 rpm, and the whipping time is 3 minutes;

[0049] (3) Beat the remaining egg yolk, 10kg of vegetable oil, and 4kg of low-DE maltodextrin with a DE value of 5 to form a uniform emulsion, then add 25kg of okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp ;

[0050] (4) Mix the flour paste prepared by the above process, okra pulp, 5kg xylitol, 10kg maltitol, 0.3kg edible salt, and 0.2kg sodium bicarbonate to obtain dough;

[0051] (5) Put the dough in a mold and ba...

Embodiment 2

[0053] (1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for 4 hours, then powder the dried okra slices, sieve, and take 200-purpose okra Fine okra powder is the whole okra powder;

[0054] (2) Get 7kg eggs, now separate the yolk and egg white of the egg, get the egg white and mix it with 25kg wheat flour and 6kg water, put it into a mixer and beat evenly, the rotating speed is 500 rpm, and the whipping time is 3 minutes;

[0055] (3) Beat the remaining egg yolk, 12kg of vegetable oil, and 6kg of low-DE maltodextrin with a DE value of 7 to form a uniform emulsion, then add 30kg of okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp ;

[0056](4) mix the flour paste prepared by the above process, okra pulp, 7kg xylitol, 12kg maltitol, 0.5kg edible salt, and 0.3kg sodium bicarbonate to obtain dough;

[0057] (5) Put the dough in a mold and bake in an oven at a temperature of 145°C for 15 minutes. ...

Embodiment 3

[0059] Preparation of Okra Nutritious Biscuits:

[0060] (1) Preparation of whole okra powder: cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for 4 hours, then powder the dried okra slices, sieve, and take 200-purpose okra Fine okra powder is the whole okra powder;

[0061] (2) Get 10kg of eggs, now separate the yolk and egg white of the egg, get the egg white and mix it with 30kg of wheat flour and 8kg of water, put it into a mixer and whip evenly, the rotating speed is 500 rpm, and the whipping time is 3 minutes;

[0062] (3) Beat the remaining egg yolk, 15kg of vegetable oil, and 8kg of low-DE maltodextrin with a DE value of 10 to form a uniform emulsion, then add 35kg of okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp ;

[0063] (4) Mix the flour paste prepared by the above process, okra pulp, 10kg xylitol, 15kg maltitol, 0.6kg edible salt, and 0.4kg sodium bicarbonate to obtain dough;

[0064] (5) Put the dough in a mol...

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PUM

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Abstract

The invention discloses a making method of an okra nutritious biscuit. The making method includes the following steps that yolk and egg white of eggs are separated, the egg white, wheat flour and water are mixed and put into a mixer to be stirred evenly until mucedin is of a net-shaped structure, and flour pulp is made; the yolk, plant oil and low-DE maltodextrin are stirred to be an even emulsion, whole okra powder is added, the above matter is poured into the mixer to be thoroughly mixed until the emulsion formed by the yolk, the plant oil and the maltodextrin completely wraps fibers in the whole okra powder, and okra pulp is made; the flour pulp, the okra pulp and other raw auxiliary materials are mixed and baked. The biscuit made through the method can effectively overcome the defects that a dietary fiber biscuit is poor in cohesiveness, is prone to being broken and the like. In addition, the low-DE maltodextrin is used to replace fat, the use amount of grease in the biscuit is reduced, and the nutritive value in the biscuit is improved.

Description

technical field [0001] The invention relates to a food processing and production method, which belongs to the field of deep processing of snack foods, and in particular to a biscuit processing method. Background technique [0002] Okra is an annual herbaceous plant of the Malvaceae genus Okra, also known as okra, with high nutritional value. The fruit is rich in dietary fiber, protein, free amino acids, vitamins and minerals, etc., and is rich in flavonoids, polysaccharides, etc. an active ingredient. Okra is rich in protein, the tender pods contain about 2.5% protein, and the seeds contain about 25% protein. In addition, okra is also rich in polysaccharides, mainly pectin, which is a kind of soluble dietary fiber, which has the functions of laxative, reducing the accumulation of toxins in the body, and lowering cholesterol levels. Polysaccharides such as protein and pectin in okra form a viscous glycoprotein, which can protect gastric mucosa and enhance skin elasticity. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34A21D2/18
CPCA21D2/36A21D13/80
Inventor 赵志峰王秋成谢菲麻琳罗雅杰
Owner SICHUAN UNIV
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