Inulin cake flour and preparation method thereof

A technology of low-gluten flour and inulin, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of harmful chemical synthesis components, single effect of reinforcing agent, low dietary fiber content, etc. , to achieve the effect of simple raw materials and production process, green production process and high dietary fiber content

Inactive Publication Date: 2016-01-13
HENAN UNIV OF SCI & TECH
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of inulin low-gluten flour, thus solves the problem that in the existing modified low-gluten flour, the flour gluten agent contains potentially harmful chemical synthesis components, the dietary fiber content in the flour is low, the surface gloss is poor, The problem of single effect of gluten enhancer

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Inulin cake flour and preparation method thereof
  • Inulin cake flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The low-gluten flour with inulin in this embodiment consists of 0.5 parts of short-chain inulin and 100 parts of low-gluten flour (the protein mass content is 9.4%).

[0020] The preparation method of the above-mentioned inulin low-gluten flour is obtained by mixing the short-chain inulin and the low-gluten flour uniformly and then packing.

Embodiment 2

[0022] The low-gluten flour with inulin in this embodiment consists of 15 parts of short-chain inulin and 100 parts of low-gluten flour (the protein mass content is 4.8%).

[0023] The preparation method of the above-mentioned inulin low-gluten flour is obtained by mixing the short-chain inulin and the low-gluten flour uniformly and then packing.

Embodiment 3

[0025] The inulin low-gluten flour of this embodiment is composed of 6 parts of short-chain inulin and 100 parts of low-gluten flour (the protein mass content is 7.5%).

[0026] The preparation method of the above-mentioned inulin low-gluten flour is obtained by mixing the short-chain inulin and the low-gluten flour uniformly and then packing.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides an inulin cake flour and a preparation method thereof. The inulin cake flour is composed of inulin and cake flour according to a mass ratio of 0.5-15:100; wherein the inulin is natural inulin or short-chain inulin with an average polymerization degree of 10 or less. The provided inulin cake flour is composed of inulin and cake flower. By controlling the composition of inulin and cake flour, the obtained improved cake flour has a quality, which is as good as that of plain flour. The inulin is harmless, thus the potential harmlessness of chemical components in the conventional flour gluten fortifier is avoided, at the same time, inulin comprises dietary fibers and prebiotics, after the inulin is mixed with cake flour according to a reasonable ratio, the gluten of cake flour is enhanced, and the cake flour has the characteristics of high content of dietary fibers, containing of prebiotics, high glossiness of appearance, and whiteness.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to an inulin low-gluten flour and a preparation method thereof. Background technique [0002] Low-gluten flour refers to flour whose protein content is less than 9.5%. Due to its low protein content, it is not suitable for making medium-gluten flour products, such as steamed buns, buns, dumplings, noodles, bread, etc.; the dietary fiber content of low-gluten flour is also relatively high. Low gluten flour, so its nutritional value and price are low. For a long time, the value of low-gluten flour has not been fully utilized. [0003] At present, in order to improve the grade of low-gluten flour, some manufacturers usually add potassium bromate, vitamin C, azodicarbonamide and other substances to the flour to improve the gluten of the flour. Among these substances, potassium bromate has carcinogenic effect; the cost of vitamin C is relatively high ; Azodicarbonam...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 罗登林杨园园赵影徐宝成李璇李佩艳刘建学韩四海何佳李松彪郭金英关随霞
Owner HENAN UNIV OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap