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Sugar-free high fiber compound tartary buckwheat crisp cake and preparation method thereof

A tartary buckwheat, sucrose-free technology, applied in the field of food processing, can solve the problems of high glycemic index, high oil content, high energy, etc., and achieve the effect of enhancing blood fat reduction, enhancing crispy taste, and low solution viscosity

Inactive Publication Date: 2017-11-07
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet because the weight portion of shortening and non-dairy creamer is as high as 55 parts in the chocolate sauce batching, so the fat content of this product is high
In addition, in this method, glucose, white granulated sugar and maltose syrup, which are easy to digest and absorb and have a high glycemic index, are used as sweeteners, so the prepared product has the characteristics of high sugar, high oil and high energy, and is not suitable for obese people. and for patients with diabetes and coronary heart disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] In this example, the ingredients of sucrose-free high-fiber compound tartary buckwheat crisps are 17 kg of tartary buckwheat flour, 12 kg of highland barley flour, 12 kg of oat flour, 15 kg of crushed peanuts, 16 kg of isomaltooligosaccharide syrup, and 11 kg of resistant dextrin kg, olive oil 11 kg, trehalose 4 kg, sodium carboxymethylcellulose 0.9 kg, gum arabic 0.6 kg, glyceryl monostearate 0.4 kg, drinking water 55 kg;

[0029] Its preparation process steps are as follows:

[0030] (1) Maturation of grain flour

[0031] Mix 17 kg of tartary buckwheat flour, 12 kg of highland barley flour, 12 kg of oat flour and 4 kg of trehalose, add 55 kg of drinking water and 9 kg of olive oil, stir to form a paste, and evenly coat it into a film with a thickness of 2 mm. Keep it under the microwave power of 250 W for 10 min, and after cooling, mash it into flakes to obtain compound tartary buckwheat flakes;

[0032] (2) Mixing, molding, cutting

[0033] Mix the compound tartar...

Embodiment 2

[0038] In this example, the ingredients of sucrose-free high-fiber compound tartary buckwheat crisps are 15 kg of tartary buckwheat flour, 10 kg of highland barley flour, 10 kg of oat flour, 14 kg of black sesame, 15 kg of isomaltooligosaccharide syrup, and 10 kg of resistant dextrin kg, Camellia oleifera seed oil 10 kg, trehalose 3 kg, sodium carboxymethyl cellulose 0.8 kg, gum arabic 0.5 kg, glyceryl monostearate 0.3 kg, drinking water 50 kg;

[0039] Its preparation process steps are as follows:

[0040] (1) Maturation of grain flour

[0041] Mix 15 kg of tartary buckwheat flour, 10 kg of highland barley flour, 10 kg of oat flour and 3 kg of trehalose, add 50 kg of drinking water and 8 kg of Camellia oleifera seed oil, stir it into a paste, and evenly coat it into a film with a thickness of 1 mm , kept at 350 W microwave power for 8 minutes, cooled and crushed into flakes to obtain compound tartary buckwheat flakes;

[0042] (2) Mixing, molding, cutting

[0043] Mix the ...

Embodiment 3

[0048] In this example, the ingredients of sucrose-free high-fiber compound tartary buckwheat crisps are 25 kg of tartary buckwheat flour, 14 kg of highland barley flour, 14 kg of oat flour, 10 kg of crushed peanuts, 6 kg of white sesame, 20 kg of isomaltooligosaccharide syrup, Resistant dextrin 12 kg, camellia oleifera seed oil 10 kg, olive oil 2 kg, trehalose 5 kg, sodium carboxymethyl cellulose 1.2 kg, gum arabic 0.9 kg, glyceryl monostearate 0.5 kg, drinking water 60 kg ;

[0049] Its preparation process steps are as follows:

[0050] (1) Maturation of grain flour

[0051] Mix 25 kg of tartary buckwheat flour, 14 kg of highland barley flour, 14 kg of oat flour and 5 kg of trehalose, add 60 kg of drinking water and 10 kg of Camellia oleifera seed oil, stir it into a paste, and evenly coat it into a film with a thickness of 3 mm , kept at 160 W microwave power for 12 minutes, cooled and crushed into flakes to obtain compound tartary buckwheat flakes;

[0052] (2) Mixing, ...

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PUM

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Abstract

The invention provides a sugar-free high fiber compound tartary buckwheat crisp cake and a preparation method thereof. The sugar-free high fiber compound tartary buckwheat crisp cake is prepared from the following formula components: 15 to 25 parts of tartary buckwheat flour, 10 to 14 parts of highland flour, 10 to 14 parts of oat flour, 14 to 16 parts of nuts, 15 to 20 parts of isomalto oligosaccharides, 10 to 12 parts of resistant dextrin,10 to 12 parts of edible oil, 3 to 5 parts of trehalose, 0.8 to 1.2 parts of sodium carboxymethylcellulose, 0.5 to 0.9 part of arabic gum, 0.3 to 0.5 part of glyceryl monostearate and 50 to 60 parts of water; a preparation technology comprises the following steps: ripening, bonding, forming, slicing, drying, cooling and packaging. The preparation method disclosed by the invention has the characteristics of simple technology, short production cycle and easiness in industrialized production; in addition, a prepared product is comprehensive in nutrients, and is rich in dietary fiber, probiotics and oleic acid; besides, the prepared product does not contain sucrose, is crisp in mouth feel, and is suitable for all kinds of people, in particular for patients with constipation, obesity, diabetes and coronary heart disease.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sucrose-free high-fiber composite tartary buckwheat crisp and a preparation method thereof. Background technique [0002] Our country is rich in tartary buckwheat resources, mainly distributed in Sichuan, Yunnan, Guizhou and other regions of our country. Tartary buckwheat is rich in dietary fiber, B vitamins, various minerals and rutin, among which rutin is the main component of tartary buckwheat with anti-oxidation, anti-tumor, hypolipidemic, and hypoglycemic effects. At present, tartary buckwheat products are mainly primary processed products with low added value. The development of convenient tartary buckwheat nutritious food can not only provide an effective way for its deep processing and utilization, but also meet the growing demand for nutritious and healthy food in domestic and foreign markets. [0003] At present, there are very few domestic researches on the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10A23L33/125A23L33/115
CPCA23L7/10A23L33/10A23L33/115A23L33/125A23V2002/00A23V2200/32A23V2200/328A23V2200/326A23V2200/332
Inventor 贾冬英胡瑶金野杨飞飞迟原龙姚开
Owner SICHUAN UNIV
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