Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

A production method of an oiled pancake containing soybean dietary fiber

A technology of soybean dietary fiber and dietary fiber, which is applied in the field of oil cake production, can solve the problems that soybean dietary fiber is not easy to mix with flour, and achieve better taste, improved gluten quality, and good taste

Active Publication Date: 2016-02-24
SHANDONG GAOTANG LANSHAN GRP CORP
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Soybean dietary fiber is not added to the above-mentioned oil cakes. Soybean dietary fiber has a greater effect on promoting human digestion, but soybean dietary fiber is not easy to blend well with flour. If soybean dietary fiber is added to flour, it must be solved. The problem of the fusion of dietary fiber and flour

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] The preparation method of the oil cake containing soybean dietary fiber comprises the following steps:

[0078] (1) Add water at 38°C to 95 parts of old yeast dough, the amount of water added is 0.05% of the weight of the old yeast dough, keep it for 6 minutes, then add 4 parts of yeast to the old yeast dough, add 1050 after the yeast is fully melted 1 part flour, add 450 parts water, knead the dough, and ferment for 3.5 hours to get fermented dough;

[0079] (2) Take 800 parts of dietary fiber powder, add water, the amount of water added is 7 times the weight of dietary fiber, and form a dietary fiber mass;

[0080] (3) Add 2.8 parts of edible alkali to the fermented dough in step (1), knead well;

[0081] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then place the dietary fiber mass in step (2) on the flat dough, and wrap the dietary fiber mass with the dough Strictly, knead repeatedly, and when the old yeast dough and dietary ...

Embodiment 2

[0085] The preparation method of the oil cake containing soybean dietary fiber comprises the following steps:

[0086] (1) Add water at 35°C to 80 parts of old yeast dough, the amount of water added is 0.03% of the weight of the old yeast dough, keep it for 3 minutes, then add 1 part of yeast to the old yeast dough, and add 800 parts after the yeast is fully melted 1 part flour, add 250 parts water, knead the dough, and ferment for 2.5 hours to get fermented dough;

[0087] (2) Take 300 parts of dietary fiber powder, add water, the amount of water added is 5 times the weight of dietary fiber, and form a dietary fiber mass;

[0088] (3) Add 0.5 parts of edible alkali to the fermented dough in step (1), knead well;

[0089] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then place the dietary fiber mass in step (2) on the flat dough, and wrap the dietary fiber mass with the dough Strictly, knead repeatedly, and when the old yeast dough and ...

Embodiment 3

[0093] The preparation method of the oil cake containing soybean dietary fiber comprises the following steps:

[0094] (1) Add water at 45°C to 110 parts of old yeast dough, the amount of water added is 0.07% of the weight of the old yeast dough, keep it for 8 minutes, then add 5 parts of yeast to the old yeast dough, and add 1100 1 part of flour, add 500 parts of water, knead the dough, and ferment for 4 hours to get a fermented dough;

[0095] (2) Take 900 parts of dietary fiber powder, add water, the amount of water added is 8 times the weight of dietary fiber, and form a dietary fiber mass;

[0096] (3) Add 4 portions of edible alkali to the fermented dough in step (1), knead well;

[0097] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then place the dietary fiber mass in step (2) on the flat dough, and wrap the dietary fiber mass with the dough Strictly, knead repeatedly, and when the old yeast dough and dietary fiber group are comp...

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 present invention belongs to the technical field of food processing and specifically relates to a production method of an oiled pancake containing soybean dietary fiber. The production method of the oiled pancake containing soybean dietary fiber consists of the following steps: fermenting, dietary fiber dough preparing, kneading, dough making, last fermenting, kneading, and baking or frying. The oiled pancake prepared by the above method is good in mouthfeel. Due to the addition of soybean dietary fiber into flour, the water absorption of flour product is improved, the gluten network is enhanced, the quality of gluten is improved, and thus the quality of the oiled pancake is improved. The soybean dietary fiber added oiled pancake is also good for the promotion of human digestion. In addition, a small amount of enzyme is also added into the oiled pancake. By using enzymes to digest the dietary fiber, a part of dietary fiber is transformed into polysaccharides and the gluten network structure is strengthened to enable the mouthfeel of the oiled pancake to be better.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing oil cakes containing soybean dietary fiber. Background technique [0002] Oil cake is a common and popular pasta. Traditional oil cake generally has the problems of simple ingredients and incomplete nutrition. CN1846507A discloses a "new type of oil cake and its preparation method". The oil cake is made of flour and dough, and after rolling, diced green onion and edible oil are added, and after folding, the dough cake is rolled and baked. It is characterized in that, Raw material weight percentage ratio is: [0003] 40-60% wheat flour, 8-12% edible oil, 1-3% egg, 3-5% green onion, 6-10% vegetable juice, 0.3-0.8% sesame, 0.7-1.2% salt, 4-8% rice flour %, millet flour 5-9%, sorghum flour 4-8%, buckwheat flour 1-3% and soybean flour 3-6%. [0004] The above-mentioned oil cake is made from common wheat flour, rice flour, millet flour, s...

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): A21D13/00A21D2/36
CPCA21D2/362
Inventor 许兰山许振国曹长风宋树富高燕徐玉静穆洪静
Owner SHANDONG GAOTANG LANSHAN GRP CORP
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
Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com