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Low-fat astaxanthin baked food and making method thereof

A green pigment baking and food technology, which is applied in the fields of bakery, baking, food science, etc., can solve the problems of short shelf life, high oil content, and indigestibility of baked food, and achieve improved taste and shelf life, low oil content, The effect of preventing food spoilage

Inactive Publication Date: 2018-04-20
YUNNAN AIERKANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a low-fat astaxanthin baked food and a preparation method thereof, which solves the problems that the existing low-fat baked food has high oil content, is not easy to digest, has a bad taste, and the shelf life of the existing baked food is not long.

Method used

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  • Low-fat astaxanthin baked food and making method thereof
  • Low-fat astaxanthin baked food and making method thereof
  • Low-fat astaxanthin baked food and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A low-fat astaxanthin baked food, in parts by weight, including 35 parts of whole wheat flour, 10 parts of oat flour, 12 parts of yam powder, 6 parts of isomaltooligosaccharide powder, 9 parts of olive oil, 8 parts of egg white, food 2 parts of additives, 2 parts of leavening agent, 25 parts of water,

[0032] Described food additive, by weight, 6 parts of citric acid, 8 parts of chitosan, 0.2 part of lipase, 2 parts of amylase, 3 parts of tea polyphenols, 7 parts of bamboo leaf extract, 6 parts of astaxanthin, 73 parts of cornstarch.

[0033] Its preparation method comprises the following steps:

[0034] (1) Dissolve the food additives in water, then add whole wheat flour into the water, stir evenly, at a temperature of 30-40 degrees, and rest for 2 hours;

[0035] (2) Then add oat flour, yam powder, isomalto-oligosaccharide powder, olive oil, egg white and leavening agent, stir evenly, and rest for 20 minutes;

[0036] (3) forming the dough after resting;

[0037]...

Embodiment 2

[0039] A low-fat astaxanthin baked food, in parts by weight, including 30 parts of whole wheat flour, 8 parts of oat flour, 15 parts of yam powder, 3 parts of isomaltooligosaccharide powder, 8 parts of olive oil, 7 parts of egg white, food 1 part of additive, 3 parts of leavening agent, 20 parts of water,

[0040] Described food additive, by weight, 5 parts of citric acid, 9 parts of chitosan, 0.1 part of lipase, 1 part of amylase, 2 parts of tea polyphenols, 6 parts of bamboo leaf extract, 7 parts of astaxanthin , 60 parts of cornstarch.

[0041] Its preparation method comprises the following steps:

[0042] (1) Dissolve the food additives in water, then add whole wheat flour into the water, stir evenly, keep the temperature at 30-40 degrees, and wake up the noodles for 1 hour;

[0043] (2) Then add oat flour, yam powder, isomalto-oligosaccharide powder, olive oil, egg white and leavening agent, stir evenly, and rest for 10 minutes;

[0044] (3) forming the dough after resti...

Embodiment 3

[0047] A low-fat astaxanthin baked food, in parts by weight, including 40 parts of whole wheat flour, 12 parts of oat flour, 10 parts of yam powder, 8 parts of isomaltooligosaccharide powder, 10 parts of olive oil, 6 parts of egg white, food 2 parts of additives, 2.5 parts of leavening agent, 30 parts of water,

[0048] The food additive, in parts by weight, includes 6 parts of citric acid, 10 parts of chitosan, 0.3 parts of lipase, 3 parts of amylase, 3 parts of tea polyphenols, 8 parts of bamboo leaf extract, and 8 parts of astaxanthin , 80 parts of cornstarch.

[0049] Its preparation method comprises the following steps:

[0050] (1) Dissolve the food additives in water, then add whole wheat flour into the water, stir evenly, at a temperature of 30-40 degrees, and rest for 1.5 hours;

[0051] (2) Then add oat flour, yam powder, isomalto-oligosaccharide powder, olive oil, egg white and leavening agent, stir evenly, and rest for 20 minutes;

[0052] (3) forming the dough ...

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Abstract

The invention relates to a low-fat astaxanthin baked food and a making method thereof. The low-fat astaxanthin baked food comprises the following components in parts by weight of 30-40 parts of wholewheat flour, 15-20 parts of sorghum flour, 10-15 parts of corn flour, 10-15 parts of konjaku flour, 8-12 parts of oat flour, 6-8 parts of Chinese yam powder, 3-8 parts of isomaltooligosacharide powder, 8-10 parts of olive oil, 5-6 parts of egg white, 20-30 parts of water and 1-2 parts of a food additive, wherein the food additive comprises the following components in parts by weight of 8-10 partsof bacteriocin, 5-6 parts of kojic acid, 8-10 parts of propolis, 0.1-0.3 part of lipase, 1-3 parts of amylase, 2-3 parts of tea polyphenols, 6-8 parts of astaxanthin and 60-80 parts of corn starch. The product namely the low-fat astaxanthin baked food disclosed by the invention has rich wheat fragrance, is appropriate in hardness, reddish-brown and uniform in color, and can be preserved for a longterm, and the organoleptic quality of the product does not have distinct changes in the preservation process of the product.

Description

technical field [0001] The invention relates to a low-fat 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. However, baked food is a high-sugar, high-fat, high-calorie food, which is not easy to digest. Such food is not suitable for obese people, three-high people and diabetic patients. The coarse grain products in the existing baked food mainly have the following problems: (1) the product has high oil content, is not easy to digest, and has a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/062
Inventor 王兴勇张勇
Owner YUNNAN AIERKANG BIOTECH
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