Making method of high-fiber bean crisp pastries

A production method and a technology for pastry, which are applied in the processing of dough, pre-baked dough, baking, etc., can solve the problems of single modification method, complicated operation, and the activity is affected by environmental factors, so as to improve the protein digestibility, improve the The taste of miscellaneous grains and the effect of purifying bad factors

Inactive Publication Date: 2018-08-14
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method only uses cellulase to modify dietary fiber, the modification method is single, and the activity of cellulase is affected by environmental factors, so the operation is complicated

Method used

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  • Making method of high-fiber bean crisp pastries
  • Making method of high-fiber bean crisp pastries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Select fresh and high-quality mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, immediately pour 2 times the volume of cold water to break the bean skins, and then boil on high heat for 2.5 Minutes to completely separate the bean skin, remove the bean skin to obtain dehulled bean grains, grind to 70 mesh, and obtain mung bean powder;

[0031] (2) Mix the above-mentioned mung bean flour with wheat flour (purchased from Lianhua Supermarket, the same as other examples) and sweet potato dietary fiber (purchased from Shaanxi Ciyuan Biotechnology Co., Ltd., the same as other examples) according to a mass ratio of 1:1:0.5 To obtain the raw material mixture, add 15U / g of high-temperature-resistant α-amylase (purchased from Shandong Anke Biological Engineering Co., Ltd., the same as other embodiments) and 30U / g of high-temperature-resistant cellulase (purchased from Wuha...

Embodiment 2

[0039] (1) Select fresh and high-quality mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, immediately pour 3 times the volume of cold water to break the bean skins, and then boil on high heat for 3 Minutes to completely separate the bean skin, remove the bean skin to obtain peeled bean grains, grind to 80 mesh, and obtain mung bean powder;

[0040] (2) Mix the above-mentioned mung bean flour with wheat flour and sweet potato dietary fiber according to a mass ratio of 1:2:1.5 to obtain a raw material mixture, add 20U / g of high-temperature-resistant α-amylase and 40U / g of high-temperature-resistant cellulase, wherein α- The quality of amylase and cellulase is respectively 2% and 3% of the mass of the raw material mixture, activated at 38°C for 60 minutes, adjusting the moisture content of the material to 15%, injecting into the twin-screw extrusion extruder, the front end o...

Embodiment 3

[0048] (1) Choose fresh and high-quality mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, immediately pour 3 times the volume of cold water to break the bean skins, and then boil on high heat for 2 Minutes to completely separate the bean skin, remove the bean skin to obtain peeled bean grains, grind to 80 mesh, and obtain mung bean powder;

[0049] (2) Mix the above-mentioned mung bean flour with wheat flour and sweet potato dietary fiber according to the mass ratio of 1:1.5:1 to obtain a raw material mixture, add 20U / g of high-temperature-resistant α-amylase and 30U / g of high-temperature-resistant cellulase, wherein α- The quality of amylase and cellulase is respectively 3% and 5% of the mass of the raw material mixture, activated at 34°C for 50 minutes, adjusting the moisture content of the material to 15%, and injecting it into the twin-screw extrusion extruder. The e...

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Abstract

The invention relates to a making method of high-fiber bean crisp pastries. The making method comprises the following steps of (1) preparing 60-80-mesh mung bean powder; (2) mixing the mung bean powder with wheat flour and sweet potato dietary fibers, adding high temperature resistant alpha-amylase and high temperature resistant cellulase, performing activation, adjusting the moisture content of materials to be 15-20%, pouring the treated materials into a twin-screw extrusion bulking machine to obtain bar-shaped semi-finished products, performing drying, and performing crushing to 100-120 meshto obtain puffed powder; (3) preparing an additive capable of reducing blood lipid from raw materials of dry products of lotus leaves, haws and shiitake mushrooms; (4) mixing robinia honey with sucralose and maltitol, performing dissolving, performing granulation, performing drying, and performing granule separation to obtain a sweet mixture; (5) mixing the puffed powder with the additive capableof reducing blood lipid and the sweet mixture, adding glutinous rice flour, eggs and olive oil, and performing uniform stirring to obtain dough; (6) performing baking to obtain pastries; and (7) encapsulating products. The invention provides the making method of high-fiber bean crisp pastries having the function of reducing blood lipid, the mouth feel of coarse cereals is significantly improved,and the digestibility is improved.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing high-fiber soybean cakes with the function of reducing fat. (2) Technical background [0002] Pastry is one of the favorite foods of people. Traditional pastries are mainly made of flour or rice flour, eggs, sugar, and edible oil, with various fillings and seasonings as auxiliary materials, and are made by baking and other methods. All kinds of pastries are available for people. [0003] Traditional pastry belongs to high-sugar and high-oil food, the sugar content is as high as 35-40%, and the energy value is very high. From the modern nutritional point of view, it belongs to unhealthy food. High-sugar, high-oil, and high-energy foods are likely to cause obesity and lead to "rich diseases" such as hyperlipidemia, high blood pressure, arteriosclerosis and diabetes. The medical and nutritional circles have found through research and investigat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D8/04A21D2/34
CPCA21D2/34A21D2/36A21D2/362A21D2/366A21D8/042A21D13/062
Inventor 邵平牛犇张皓雅周德兴
Owner ZHEJIANG UNIV OF TECH
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