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Method for preparing low-calorie wheat flour cake

A wheat flour and low-calorie technology, which is applied in the field of food processing, can solve the problems of energy intake and consumption imbalance in static activities, and achieve the effects of easy large-scale industrial production and promotion, increased added value of raw materials, and simple process operation

Active Publication Date: 2018-07-27
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 husks were pulverized by a pulverizer and passed through a 100-mesh sieve, then stirred and extracted with acetone with a volume percentage of 70% for 2 h. After centrifugation for 20 min, the supernatant was vacuum-dried at 40°C for 24 h, then freeze-dried and stored at 4°C for future use. Add 50 g of crude polyphenol extract from red sorghum husk to 950 g of wheat flour (Yihai Kerry blue spoon high-gluten wheat flour, protein content 12.8%) and mix well to obtain mixture A; Mix 10 g table salt, 5 g sodium stearoyl lactylate, 3.5 g potassium sorbate, 5 g sodium propionate, 6.5 g baking soda, 5 g sodium sulfate, 3.3 g fumaric acid and 28 g edible vegetable oil to obtain mixture B , add 420g of water to the mixture B and knead the dough for 20 minutes to get the dough. Proof the kneaded dough for 5 minutes in an environment of 30 ℃ and 65% relative humidity, press the dough into a cake of a certain size, and then further Place in an environment of 30 ℃ a...

Embodiment 2

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

Embodiment 3

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

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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 Patents(China)
IPC IPC(8): A23L7/10A23L33/105A23L29/00A23L5/20
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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