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Quail egg brain-strengthening sugar-free flour and preparation method thereof

A technology of quail eggs 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: 2016-12-07
凤台县永丰面业有限公司
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  • 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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Embodiment Construction

[0020] A kind of quail egg brain-strengthening sugar-free flour, the weight ratio among the various raw material components is: 1000 flour, 2 sheep liver powder, 3 dried pecans, 4 quail eggs, 3 fresh milk, appropriate amount of whey protein, dietary fiber Right amount, right amount of whey protein, right amount of xylose, right amount of glycerin and water.

[0021] The preparation method of the quail egg brain-invigorating sugar-free flour comprises the following steps:

[0022] 1: Mix dried hickory nuts, quail eggs and fresh milk and add 2 times the amount of water. After boiling on high heat, remove the dried hickory nuts and quail eggs, grind them after drying, and get egg powder; mix egg powder and lamb liver powder , to obtain 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 t...

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Abstract

The invention discloses quail egg brain-strengthening sugar-free flour and a preparation method thereof. The quail egg brain-strengthening sugar-free flour comprises the following raw materials in parts by weight: 1000 parts of flour, 2-4 parts of lamb liver meal, 3-5 parts of dried pecan, 4-6 parts of quail eggs, 3-5 parts of fresh milk, a proper amount of whey protein, a proper amount of dietary fibers, a proper amount of whey protein, a proper amount of xylose, and a proper amount of glycerin and water. Sugar is reduced by adopting a method of combining a freezing method and a washing method, so as to remove monosaccharide and disaccharide in the flour, namely, the content of sugar in the flour can be effectively reduced without generation of other harmful elements and the like, finally, the sugar-reduced flour is re-blended to ensure no change on the quality of the flour. In addition, the prepared flour has the health-care efficacy of strengthening the brain and the like by adopting raw materials of quail eggs, dried pecan and the like in the technology.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a quail egg brain-invigorating sugar-free flour 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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IPC IPC(8): A23L7/10A23L25/00A23L15/00A23L13/20A23L33/19A23L29/30A23L33/21
CPCA23V2002/00A23V2200/322
Inventor 陈飞
Owner 凤台县永丰面业有限公司
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