Method for preparing low-calorie wheat biscuit

A wheat flour, low-calorie technology, applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problem of imbalance between energy intake and consumption of static activities, and achieve easy large-scale industrial preparation and promotion. , The effect of increasing the added value of raw materials and reducing the digestibility

Active Publication Date: 2015-12-16
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the present situation that people's lifestyle changes, static activities increase, body energy intake and consumption are unbalanced, causing more than 300 million people in my country to belong to overweight and obese people, etc., and propose a preparation method of low-calorie wheat flour cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The red sorghum husk is crushed by a pulverizer, passed through a 100-mesh sieve, stirred and extracted with 70% acetone by volume for 2 hours, wherein the solid-liquid ratio of red sorghum husk powder and acetone is 1:15, and then centrifuged at 3600r / min for 20min , the supernatant was vacuum-dried at 40° C. for 24 h, then freeze-dried and stored at 4° C. for future use. Add 50g of crude polyphenol extract from red sorghum husk to 950g of wheat flour (Yihai Kerry blue spoon high-gluten wheat flour, protein content 12.8%) and mix well to obtain mixture A; add 10g of salt to mixture A after mixing , 5g sodium stearyl lactylate, 3.5g potassium sorbate, 5g sodium propionate, 6.5g baking soda, 5g sodium sulfate, 3.3g fumaric acid and 28g edible vegetable oil and mix well to obtain mixture B, add 420g Knead the dough after water for 20 minutes to get the dough. Proof the kneaded dough for 5 minutes in an environment of 30°C and 65% relative humidity, then press the dough in...

Embodiment 2

[0027] The red sorghum husk is crushed by a pulverizer and passed through a 100-mesh sieve, stirred and extracted with acetone with a volume percentage of 70% for 1.5 hours. After 15 minutes, the supernatant was vacuum-dried at 40° C. for 36 hours, then freeze-dried and stored at 4° C. for future use. Add 230g of crude polyphenol extract from red sorghum husk to 770g of wheat flour (Yihai Kerry blue spoon high-gluten wheat flour, protein content 12.8%) and mix well to obtain mixture A; add 10g to the mixed mixture A Salt, 5g sodium stearoyl lactylate, 3.5g potassium sorbate, 5g sodium propionate, 6.5g baking soda, 5g sodium sulfate, 3.3g fumaric acid and 28g edible vegetable oil, and mix well to obtain mixture B, add After 270g of water, knead the dough for 30 minutes to get the dough. Proof the kneaded dough for 10 minutes in an environment of 35°C and 70% relative humidity, then press the dough into a certain size of dough cake, and then further place it in an environment of...

Embodiment 3

[0029]The red sorghum husk is crushed by a pulverizer and passed through a 100-mesh sieve, stirred and extracted with acetone with a volume percentage of 70% for 1.5 hours. After 15 minutes, the supernatant was vacuum-dried at 40° C. for 36 hours, then freeze-dried and stored at 4° C. for future use. Add 230g of crude polyphenol extract from red sorghum husk to 770g of wheat flour (Yihai Kerry blue spoon high-gluten wheat flour, protein content 12.8%) and mix well to obtain mixture A; add 15g to mixture A after mixing Table salt, 5.5g sodium stearoyl lactylate, 4g potassium sorbate, 6g sodium propionate, 6.5g baking soda, 5.5g sodium sulfate, 3.3g fumaric acid and 40g edible vegetable oil are then mixed to obtain mixture B, which is added to mixture B Add 270g of water and knead the dough for 30 minutes to get the dough. Proof the kneaded dough for 10 minutes in an environment of 35°C and 70% relative humidity, then press the dough into a cake of a certain size, and then furth...

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PUM

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Abstract

The invention provides a preparation method of a low-calorie wheat biscuit. The method comprises the following main steps: taking wheat flour, adding red sorghum husk coarse polyphenol extractive with mass percentage content being 5-30% and then mixing uniformly, adding a certain amount of a food additive and then mixing uniformly, adding water with the mass percentage content accounting for 35-45% of the flour and then mixing and agitating for 20-30min, fermenting for 5-10min, pressing to obtain the biscuit with certain size and then further placing for 10-20min, and cooking, thus obtaining the finished product. According to the method, The used red sorghum husk coarse polyphenol extractive can be used for inhibiting the activity of digestive enzyme in a human body, and complex formed by the red sorghum husk coarse polyphenol extractive and starch and protein in the flour is hard to digest and absorb by the human body, and therefore, the low-digestibility biscuit prepared according to the method has great significance on helping overweight or obesity people taking wheat products as staple food to reduce caloric intake and resist diabetes and other diseases. According to the method, the processing technology is simple to operate, the cost is low and large-scale industrial preparation is easy.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of low-calorie wheat flour cake. technical background [0002] At present, with the change of people's lifestyle, the increase of static activities, and the imbalance of energy intake and consumption in the body, more than 300 million people in my country are overweight and obese, and 7% of them are children under 5 years old. Studies have shown that every 1kg increase in weight increases the risk of diabetes by at least 5%; the risk of developing type 2 diabetes in obese people is three times that of normal weight people, so medical expenses related to obesity have increased year by year in recent years. Plant polyphenols (also known as plant tannins) have biological activities such as anti-oxidation, anti-radiation, and prevention of cardiovascular and cerebrovascular diseases, and are known as the "seventh nutrient" for human health. The complex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/30A23L5/20
CPCA23V2002/00A23V2250/21A23V2250/2132
Inventor 李向红李敏刘永乐俞健王发祥王建辉
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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