Sugar-free astaxanthin baked food and preparation method thereof

A kind of green pigment baking and food technology, which is applied in the direction of bakery food, baking, dough preparation, etc., can solve the problems of short shelf life of baked food, poor nutritional ratio, and bad overall taste, so as to enhance the health care effect and taste Good, low-calorie effect

Inactive Publication Date: 2018-02-06
YUNNAN AIERKANG BIOTECH
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a sugar-free astaxanthin baked food and a preparation method thereof, which solves the problems of poor nutritional ratio and poor overall taste of the existing sugar-free baked food, and the short shelf life of the existing baked food.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sugar-free astaxanthin baked food and preparation method thereof
  • Sugar-free astaxanthin baked food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The preparation method of the yam powder is as follows: the peeled and sliced ​​yam slices are soaked in a protective solution for 4 hours; the formula ratio of the protective solution is calculated in parts by weight: 2 parts of sodium sulfite, 0.1 part of sodium metabisulfite, 0.2 part of ascorbic acid, water 100 parts; drying, disperse the soaked yam slices, and dry at 70°C to 80°C for 10 hours; pulverize, and make yam powder from the dried yam slices.

[0032] The preparation method of bamboo leaf extract: After crushing bamboo leaves, add ethanol with a volume ratio of 80%, conduct ultrasonic extraction with an ultrasonic frequency of 50kv, and an extraction temperature of 50°C, filter and collect the filtrate, concentrate, and dry in a vacuum to obtain bamboo leaf extract.

Embodiment 1

[0034] A sugar-free astaxanthin baked food, in parts by weight, including 35 parts of whole wheat flour, 15 parts of corn flour, 15 parts of konjac flour, 10 parts of oat flour, 8 parts of yam powder, 4 parts of xylitol, olive oil 10 parts, 5 parts of egg white, 1.5 parts of food additives, 2 parts of baking soda, 25 parts of water,

[0035] The food additives, in parts by weight, include 6 parts of kojic acid, 8 parts of propolis, 2 parts of xylanase, 0.1 part of cellulase, 3 parts of tea polyphenols, 6 parts of bamboo leaf extract, astaxanthin 7 parts, cornstarch 70 parts.

[0036] Its preparation method comprises the following steps:

[0037] (1) Stir the whole wheat flour, corn flour, konjac flour, oat flour, yam powder, xylitol, food additives and baking soda evenly, and then add olive oil, egg white and water to make noodles;

[0038] (2) Reconstituted dough, 50-60 degrees, wake up for 2 hours;

[0039] (3) forming the dough after resting;

[0040] (4) Bake, cool to ...

Embodiment 2

[0042] A sugar-free astaxanthin baked food, in parts by weight, including 30 parts of whole wheat flour, 10 parts of corn flour, 13 parts of konjac flour, 12 parts of oat flour, 7 parts of yam powder, 3 parts of xylitol, olive oil 9 parts, 6 parts egg white, 1 part food additive, 1 part baking soda, 20 parts water,

[0043] The food additive, in parts by weight, includes 5 parts of kojic acid, 9 parts of propolis, 1 part of xylanase, 0.2 part of cellulase, 2 parts of tea polyphenols, 7 parts of bamboo leaf extract, astaxanthin 8 parts, 60 parts of cornstarch.

[0044] Its preparation method comprises the following steps:

[0045] (1) Stir the whole wheat flour, corn flour, konjac flour, oat flour, yam powder, xylitol, food additives and baking soda evenly, and then add olive oil, egg white and water to make noodles;

[0046] (2) Reconstituted dough, 50-60 degrees, wake up for 1 hour;

[0047] (3) forming the dough after resting;

[0048] (4) Baking, cooling to room tempera...

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 invention relates to a sugar-free astaxanthin baked food and a preparation method thereof. The sugar-free astaxanthin baked food is prepared from the following raw materials in parts by weight: 30to 40 parts of whole wheat flour, 10 to 15 parts of corn meal, 10 to 15 parts of konjac flour, 8 to 12 parts of oatmeal, 6 to 8 parts of Chinese yam powder, 3 to 5 parts of xylitol, 8 to 10 parts ofolive oil, 5 to 6 parts of egg white, 1 to 2 parts of a food additive, 1 to 2 parts of baking soda and 20 to 30 parts of water; the food additive is prepared from the following raw materials in partsby weight: 5 to 6 parts of kojic acid, 8 to 10 parts of propolis, 1 to 3 parts of xylanase, 0.1 to 0.2 part of cellulase, 2 to 3 parts of tea polyphenol, 6 to 8 parts of bamboo leaf extract, 6 to 8 parts of astaxanthin and 60 to 80 parts of corn starch. The sugar-free astaxanthin baked food provided by the invention has a rich wheat flavor and moderate hardness, is reddish brown and has uniform color and luster; the sugar-free astaxanthin baked food can be preserved for a long time and the sensory quality of the product is not obviously changed in a preservation process.

Description

technical field [0001] The invention relates to a sugar-free astaxanthin baked food and a preparation method thereof, belonging to the field of baked food. Background technique [0002] Baked food is a convenience food baked with flour, yeast, salt, sugar and water as basic raw materials, adding appropriate amount of oil, dairy products, eggs, additives, etc., and baked through a series of complicated techniques. Bakery products, especially some colorful pastries, have been welcomed by people for a long time, and have become a variety with a large sales volume in the catering industry. It has high nutritional value and is palatable in season. Sugar-free baked goods are made by adding sugar-free raw materials (maltitol or xylitol) instead of white sugar on the basis of ordinary biscuits; this kind of sugar-free biscuits not only retains the flavor characteristics of biscuits, but also It has a more significant effect in diet therapy; maltitol or xylitol has the function of ...

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): A21D13/02A21D13/062A21D2/36A21D2/34A21D8/04A21D2/18
CPCA21D2/181A21D2/34A21D2/36A21D2/366A21D8/042A21D13/02A21D13/062
Inventor 王兴勇张勇
Owner YUNNAN AIERKANG BIOTECH
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
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap