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Pelvetia silquosa phlegm-reducing sugar-free flour and preparation method thereof

A technology for carrageen and flour, applied in the food field, can solve problems such as low efficiency and achieve the effect of reducing sugar content

Inactive Publication Date: 2016-10-12
凤台县永丰面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, in this process, the separation process is carried out by two washings, which has the disadvantage of low efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] Carrageenan phlegm-resolving sugar-free flour, the weight ratio of each raw material component is: flour 1000, carrageenan 4, rock sugar 1, egg yolk powder 1, persimmon powder 2, appropriate amount of whey protein, appropriate amount of dietary fiber, whey Right amount of protein, right amount of xylose, right amount of glycerin and water.

[0021] The preparation method of the carrageenan reducing phlegm sugar-free flour comprises the following steps:

[0022] 1: Mix carrageenan and rock sugar, add 1 times the amount of water, boil on high heat, filter, cool, dry and pulverize, pass through 80 meshes to obtain carrageenan powder; mix carrageenan powder with egg yolk powder and persimmon powder evenly, get nutritional powder;

[0023] 2. Mix flour and nutrient powder to obtain mixed flour; add rice washing water at about 30°C to the mixed flour, stir and knead to form the initial dough; the amount of water added to the rice washing water is 35% of the amount of mixed f...

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PUM

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Abstract

The invention discloses pelvetia silquosa phlegm-reducing sugar-free flour and a preparation method thereof. The pelvetia silquosa phlegm-reducing sugar-free flour is prepared from, by weight, 1000 parts of flour, 4-6 parts of pelvetia silquosa, 1-3 parts of rock candy, 1-3 parts of yolk powder, 2-4 parts of persimmon powder, a proper amount of whey protein, a proper amount of dietary fiber, a proper amount of whey protein, a proper amount of wood sugar, glycerinum and a proper amount of water. Blood sugar is reduced in the way of combining a freezing method and a washing method, monosaccharide and disaccharide in the flour are removed, and the advantages of effectively lowering the sugar content in flour and not producing other harmful elements are achieved, finally, the flour obtained after sugar reduction is blended again, and the quality of the flour is not greatly changed. In addition, pelvetia silquosa, persimmon powder and other raw materials are adopted, and the obtained flour has the healthcare effects of reducing phlegm and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to carrageenan sugar-free flour for reducing phlegm and a preparation method thereof. Background technique [0002] Zhengzhou Huasen Grain Engineering Co., Ltd. and the National Engineering Laboratory of Wheat and Corn Deep Processing of Henan University of Technology jointly issued a paper "Introduction to Special Flour Processing Technology for Baking Sugar-Free Foods". In this paper, a treatment process for removing monosaccharides and disaccharides in flour is designed by using water washing to reduce sugar. The flour processed by this process can be repeatedly blended and the sugar content meets the relevant standards without producing harmful elements and affecting its eating quality. However, this washing method will remove the carotenoids in the flour. For flour and its products, in the past, people paid more attention to their nutrition and processing quality, but paid less...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/20A23L33/10
CPCA23V2002/00A23V2250/54252A23V2250/638A23V2250/5116A23V2200/30
Inventor 陈飞
Owner 凤台县永丰面业有限公司