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Weight-reducing and lipid-lowering whole-grain biscuit and production method thereof

A technology of whole grains and biscuits, which is applied in food science, baking, and baked foods with modified ingredients, etc. It can solve the problems of single eating method of edible mushrooms, low economic and social benefits, and poor taste of whole grains, and achieve excellent flavor , environmental friendliness, food safety effect

Inactive Publication Date: 2018-04-20
吉林省双胜丰药业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a weight-reducing whole-grain biscuit and a production method thereof, in order to solve the existing biscuits with wheat flour as a single raw material, nutritional deficiencies, poor taste of whole-grain food, single method of eating edible fungi, low economic and social benefits, etc. question,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The whole grains involved in the present invention include wheat, brown rice, corn, buckwheat, oats and job's tears with only chaff removed and seed coat retained; edible fungi include fungus and Pleurotus aureus. All are clean and dry raw materials. The parts by mass are 100 parts of wheat, 20 parts of corn, 10 parts of buckwheat, 10 parts of oats, 5 parts of barley, 1 part of fungus and 1 part of Pleurotus chinensis.

[0018] (1) Improvement of grain properties and processing characteristics of whole grains

[0019] 100 parts of wheat with only hulls removed and seed coats retained, 3 parts of brown rice with hulls removed and seed coats retained, 20 parts of corn, 10 parts of buckwheat with hulls removed only and seed coats retained, glumes removed only 10 parts of oats with husk and seed coat retained, 5 parts of barley with only glume removed and seed coat retained, 1 part of fungus, 1 part of Pleurotus auricula;

[0020] Take all clean and dry whole grain grains...

Embodiment 2

[0025] (1) Improvement of grain properties and processing characteristics of whole grains

[0026] 100 parts of wheat with only hulls removed and seed coat retained, 10 parts of brown rice with hulls removed and seed coat retained, 50 parts of corn, 20 parts of buckwheat with hulls removed only and seed coat retained, glume removed only 20 parts of oats with husks and seed coats, 15 parts of barley with only glumes removed and seed coats retained, 6 parts of fungus, 5 parts of Pleurotus auricula;

[0027] Take all clean and dry whole grain grains, crush and grind them to obtain whole grain flour that can pass through a 120-mesh aperture sieve, and set aside; take 75% of the total amount of fungus and Pleurotus auricula, crush and grind them to obtain edible fungi that can all pass through a 120-mesh aperture sieve powder, and set aside; the remaining 25% of fungus and pleurotus were crushed to obtain edible fungus granules with a particle size of 8mm, baked at 180°C for 10 min...

Embodiment 3

[0032] (1) Improvement of grain properties and processing characteristics of whole grains

[0033] 100 parts of wheat with only hulls removed and seed coat retained, 6.5 parts of brown rice with hulls removed and seed coat retained, 35 parts of corn, husks only removed and seed coat retained 15 parts of buckwheat, glume removed only 15 parts of oats with husk and seed coat retained, 10 parts of barley with only glume removed and seed coat retained, 3.5 parts of fungus, 3 parts of Pleurotus auricula;

[0034] Take all clean and dry whole grain grains, crush and grind to obtain whole grain powder that can pass through a 100-mesh aperture sieve, and set aside; take 67% of the total amount of fungus and Pleurotus auricula, crush and grind to obtain edible fungus powder that can completely pass through a 100-mesh aperture sieve , set aside; the remaining 33% of fungus and pleurotus were crushed to obtain edible fungus granules with a particle size of 5mm, baked at 180°C for 18 minu...

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PUM

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Abstract

The invention relates to a weight-reducing and lipid-lowering whole-grain biscuit and a production method thereof, and belongs to the food processing technology. After whole grains are screened to remove impurities, edible fungi, namely auricularia auricular and pleurotus citrinopileatus, are added for blending, shaping, baking and production of the whole-grain biscuit after physical property andprocessing characteristic improvement. The product is loose and crispy, does not collide with the mouth, does not stick to teeth, and is excellent in taste. The product contains whole-grain nutritional ingredients of the edible fungi, is especially suitable for consumers with overweight and constipation to eat, has the effects of reducing weight, lowering lipid, resisting constipation and delayingblood sugar increase, widens the application range of the edible fungi and the whole grains, provides diversity of deep processing of the edible fungi and the whole grains, gives full play to the body building nutrition advantage of the edible fungi and the whole grains, makes contribution to improving the living quality of people, and is environmentally friendly in the production process, free of generation of waste residues, waste gas and harmful substances and safe to eat; no essence, pigments, antioxidant and preservatives are used.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a whole grain biscuit for weight loss and fat reduction and a production method thereof. Background technique [0002] Biscuit is a crispy food with less than 6% moisture content made from wheat flour (or glutinous rice flour) as the main raw material, adding (or not adding) sugar, oil and other auxiliary materials, after powder adjustment, molding and baking. Biscuits are crispy and delicious, with a variety of varieties, diverse flavors, rich nutrition, low water content, and easy storage and transportation. Therefore, although this product was born later than bread and biscuits, it spread rapidly in the world as soon as it came out, and became popular in the world. Widely loved by people. However, at present, biscuit production in my country and even in the world, the raw material of biscuit has been mainly refined wheat flour, and the auxiliary materials mainly include sugar, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/02A21D2/36
CPCA21D2/36A21D13/02A21D13/06
Inventor 张艳荣刘婷婷王大为
Owner 吉林省双胜丰药业有限责任公司
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