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Special steamed bun powder for diabetes and preparation method and application thereof

A technology of steamed bread flour and diabetes, which is applied in the field of diabetic steamed bread flour and its preparation, can solve the problems of poor elasticity and fluidity of dough, poor expansion ability of gluten network, and poor structural shape of steamed bread, so as to delay digestion and strengthen Effect of satiety and slowing down of digestion time

Inactive Publication Date: 2017-11-10
王晓彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive dietary fiber will make the elasticity and fluidity of the dough worse, the dough will gradually harden, the expansion ability of the gluten network will be worse, and the network structure will be damaged, resulting in the deterioration of the structure and shape of the steamed bread.

Method used

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  • Special steamed bun powder for diabetes and preparation method and application thereof
  • Special steamed bun powder for diabetes and preparation method and application thereof
  • Special steamed bun powder for diabetes and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Wheat Flour: 25g, Oat Flour: 5g, Black Rice Flour: 5g, Buckwheat Flour: 5g, Okara Flour: 8g, Brown Rice Flour: 5g, Potato Starch: 4g; Improver: Trehalose: 3g; Xylitol: 1g, Gluten Powder 6g, yeast: 0.3g, the rest of water. (The sum of all substances in the formula is calculated according to 100g)

[0070] The specific preparation method of steamed bread:

[0071] Kneading dough: activate the yeast with an appropriate amount of warm water (38 ℃) for 3 minutes, pour it into the mixed powder, first stir at low speed for 1 min-2 min at the first speed, after the flour and water are evenly mixed, change to the second speed and stir for 5 min-10 min to The surface of the dough is smooth and not sticky, and it is better not to contain raw flour in the dough.

[0072] Dough fermentation: Put the reconciled dough in a proofing box with a temperature of 38-40 ℃ and a relative humidity of 70-90%, and ferment for about 1 hour until the dough doubles in volume and has a honeycomb-l...

Embodiment 2

[0078] Wheat Flour: 20g, Oat Flour: 6g, Black Rice Flour: 6g, Buckwheat Flour: 6g, Okara Flour: 6g, Brown Rice Flour: 5g, Potato Starch: 4g; Improver: Trehalose: 3g; Xylitol: 1g, Gluten Powder 4g, yeast: 0.3g, the rest of water. (The sum of all substances in the formula is calculated according to 100g)

[0079] The specific preparation method of steamed bread:

[0080] Kneading dough: activate the yeast with an appropriate amount of warm water (38 ℃) for 3 minutes, pour it into the mixed powder, first stir at low speed for 1 min-2 min at the first speed, after the flour and water are evenly mixed, change to the second speed and stir for 5 min-10 min to The surface of the dough is smooth and not sticky, and it is better not to contain raw flour in the dough.

[0081] Dough fermentation: Put the reconciled dough in a proofing box with a temperature of 38-40 ℃ and a relative humidity of 70-90%, and ferment for about 1 hour until the dough doubles in volume and has a honeycomb-l...

Embodiment 3

[0086] Wheat flour: 30g, oat flour: 5g, black rice flour: 5g, buckwheat flour: 5g, okara powder: 5g, brown rice flour: 5g, potato starch: 4g; improver: trehalose: 3g; xylitol: 0.5g, grain Protein powder 4g, yeast: 0.3g, the balance of water. (The sum of all substances in the formula is calculated according to 100g)

[0087] The specific preparation method of steamed bread:

[0088] Kneading dough: activate the yeast with an appropriate amount of warm water (38 ℃) for 3 minutes, pour it into the mixed powder, first stir at low speed for 1 min-2 min at the first speed, after the flour and water are evenly mixed, change to the second speed and stir for 5 min-10 min to The surface of the dough is smooth and not sticky, and it is better not to contain raw flour in the dough.

[0089] Dough fermentation: Put the reconciled dough in a proofing box with a temperature of 38-40 ℃ and a relative humidity of 70-90%, and ferment for about 1 hour until the dough doubles in volume and has ...

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Abstract

The present invention relates to special steamed bun powder for diabetes and a preparation method and an application thereof. The special steamed bun powder is applied in a manufacture of steamed buns. The compound steamed bun powder comprises 25% of wheat flour, 5% of oat flour, 5% of black rice flour, 5% of buckwheat flour, 8% of bean residue powder, 5% of brown rice powder, 4% of potato starch, a modifying agent of 3% of trehalose, 1% of xylitol and 6% of wheat gluten, 0.3% of yeast and the balanced water. Manufactured coarse cereal steamed buns by using the special steamed bun powder are soft and delicious, and have a unique aroma of the coarse cereals. The manufactured steamed buns are subjected to a nutritional component analysis, a dietary fiber content of the manufactured steamed buns is much higher than that of common steamed buns, and the special steamed bun powder is conducive to slowing a hydrolysis of starch, reduces an absorption of glucose in small intestines, has a certain auxiliary function for diets of patients with the diabetes, and is ideal functional food.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural and sideline products, and relates to a special steamed bun powder for diabetes and its preparation method and application. Background technique [0002] In recent years, the incidence of diabetes has been rising, and diabetes and its complications have become one of the main causes of death and disability in many countries. Diabetes is caused by genetic factors, immune dysfunction, microbial infection and its toxins, free radical toxins, mental factors and other pathogenic factors acting on the body, leading to hypofunction of islets, insulin resistance, etc. and electrolytes and a series of metabolic disorder syndromes. Clinically, hyperglycemia is the main feature. Sustained hyperglycemia and long-term metabolic disorders can lead to damage, dysfunction and failure of tissues and organs throughout the body, especially the eyes, kidneys, cardiovascular and nervous s...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L11/00A23L33/00A23L33/125A23L29/00A23L11/50
CPCA23V2002/00A23V2200/328A23V2250/76A23V2250/6422A23V2250/5118A23V2250/5486A23V2250/636A23V2200/14A23V2200/30
Inventor 王晓彬胡云峰祁连结
Owner 王晓彬
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