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Cookie biscuit containing yeast cell walls and preparation method of cookie biscuit

A yeast cell wall and cookie biscuit technology, which is applied in dough processing, baking, baked food, etc., can solve the problems of no direct addition of yeast cell wall application research, etc., to improve humoral immunity, improve digestive system diseases, and improve immunity. radiation effect

Inactive Publication Date: 2015-09-23
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are studies on the application of yeast β-glucan fat substitutes in heavy oil cakes (Gong Yanyan et al., 2008), studies on the improvement of bread quality by β-glucans (Wei Jue et al., 2010), and Add β-glucan to low-energy biscuits (CN201410306455), etc., but there is no research on the application of directly adding yeast cell walls to biscuits

Method used

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  • Cookie biscuit containing yeast cell walls and preparation method of cookie biscuit
  • Cookie biscuit containing yeast cell walls and preparation method of cookie biscuit

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The raw materials of the cookie containing yeast cell wall in this embodiment include: 100g flour, 1g yeast cell wall, 65g butter, 30g sugar and 0.45g baking soda.

[0033] The preparation method of the cookie biscuit containing yeast cell wall of the present embodiment comprises the following steps:

[0034] (1) Butter whipping for the first time: heat and melt the butter, cool it at room temperature until it solidifies slightly, and whip until smooth and uniform in color;

[0035] (2) Butter whipping for the second time: add sugar to the whipped butter 2 to 4 times to fully combine the sugar and butter, and whip until the volume is fluffy and the color is slightly white.

[0036] (3) Mix and paste: mix the yeast cell wall, baking soda and flour, add them to the whipped butter in 2 to 4 times, and stir at a slow speed to obtain a batter;

[0037] (4) Forming: Put the batter into a piping bag and squeeze it out onto an oiled baking tray;

[0038] (5) Baking: Set the b...

Embodiment 2

[0040] The raw materials of the cookie containing yeast cell wall in this embodiment include: 100g flour, 0.5g yeast cell wall, 60g butter, 35g sugar and 0.4g baking soda.

[0041] The preparation method is the same as in Example 1.

Embodiment 3

[0043] The raw materials of the cookie containing yeast cell wall in this embodiment include: 95g flour, 1.5g yeast cell wall, 70g butter, 30g sugar and 0.5g baking soda.

[0044] The preparation method is the same as in Example 1.

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Abstract

The invention relates to the field of food processing, particularly to a cookie biscuit containing yeast cell walls and a preparation method of the cookie biscuit. The cookie biscuits comprises the following raw materials of flour, the yeast cell walls, butter, sugar and baking soda. The preparation method comprises the following steps: beating the butter; mixing the yeast cell walls, the baking soda and the flour, and uniformly stirring the mixture of the yeast cell walls, the baking soda and the flour with the beaten butter so as to obtain paste; forming the shape of the cookie biscuit; and baking the formed cookie biscuit. The content scope of zymosan in the cookie biscuit disclosed by the invention is 0.1-1.0g / 100g, so that the cookie biscuit has a definite health care efficacy, and the flavor and the mouth feel of the cookie biscuit are good. Besides, the processing method of the cookie biscuit disclosed by the invention is simple and easy to obtain, the processing method is suitable for industrialized production, the simple and effective utilization of the yeast cell walls is facilitated, and industrial development and appreciation and synergism are promoted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cookie containing yeast cell walls and a preparation method thereof. Background technique [0002] The cell wall of yeast is mainly composed of two types of polysaccharides, β-D glucan and D-mannan, and contains a small amount of protein, fat, and minerals. Approximately equal amounts of dextran and mannan make up 85% of the dry weight of the cell wall. The yeast cell wall is mainly composed of yeast cellulose, and its structure is similar to a sandwich. The outer layer is mannan, accounting for about 40% to 45% of the dry weight of the cell wall; the middle layer is a layer of protein molecules, accounting for about 10% of the dry weight of the cell wall. Some of these are in the form of enzymes bound to the cell wall; the inner layer is glucan. A large number of experiments have shown that β-glucan can promote the production of IgM antibodies in the body to improve humoral im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 王强刘红芝于淼刘丽石爱民胡晖杨颖李亚楠
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI