Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Premix powder and preparation method thereof

A technology of premixed flour and soybean flour, which is applied in the direction of dough/premix, baking mixture, baking, etc. It can solve the problems of rough taste, poor palatability, poor dough binding force, etc., achieve unique taste and reduce sugar absorption , the effect of reducing the formation of new fat

Active Publication Date: 2021-09-24
谷创芯生物科技(厦门)有限公司 +1
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to achieve the purpose of high dietary fiber, coarse grains need to be added in a larger amount (above 10%), but adding more will make the dough have poor binding force, rough taste and poor palatability

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
  • Premix powder and preparation method thereof
  • Premix powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Premixed powder, which comprises the following components by mass and number:

[0026] 100 parts of high-gluten flour, 20 parts of wheat bran, 6 parts of soybean flour, 5 parts of glutinous rice flour, 5 parts of yam powder, 1.5 parts of wolfberry, 4 parts of banana, 1 part of grape, 1.2 parts of custard apple, 9 parts of butter, 13 parts of white sugar 4 parts of L-arabinose, 5 parts of xylan, 2 parts of resistant dextrin and 3 parts of galacto-oligosaccharide.

[0027] The preparation method of ready-mixed powder comprises the following steps:

[0028] (1) Mix wheat bran and butter in a container, seal the container, steam in water for 20 minutes, put it in an oven for 1.8 hours at 45°C, and then crush it into 80-mesh powder to obtain wheat bran powder;

[0029] (2) Lycium barbarum, bananas, grapes, custard apples, cored and peeled to obtain mixed pulp, put the mixed pulp into 90°C water, blanching for 8 seconds, add 1 weight times of water for beating, concentrate t...

Embodiment 2

[0033] Premixed powder, which comprises the following components by mass and number:

[0034] 100 parts of high-gluten flour, 25 parts of wheat bran, 5 parts of soybean flour, 8 parts of glutinous rice flour, 3 parts of yam powder, 2 parts of wolfberry, 3 parts of banana, 1.1 parts of grape, 0.8 part of custard apple, 8 parts of butter, 12 parts of white sugar , 5 parts of L-arabinose, 7 parts of xylan, 3 parts of resistant dextrin and 4 parts of galacto-oligosaccharide.

[0035] The preparation method of ready-mixed powder comprises the following steps:

[0036] (1) Wheat bran and butter are mixed in a container, the container is sealed, steamed for 22 minutes, put into an oven at 50°C for 2 hours, and then crushed into 75-mesh powder to obtain wheat bran powder;

[0037] (2) Lycium barbarum, bananas, grapes, custard apples, cored and peeled to obtain mixed pulp, put the mixed pulp into 95°C water, blanching for 9 seconds, add 1.2 times the weight of water for beating, conce...

Embodiment 3

[0041] Premixed powder, which comprises the following components by mass and number:

[0042] 100 parts of high-gluten flour, 15 parts of wheat bran, 8 parts of soybean flour, 5 parts of glutinous rice flour, 4 parts of yam powder, 1 part of wolfberry, 3 parts of banana, 0.8 parts of grape, 1 part of custard apple, 10 parts of butter, 15 parts of white sugar 3 parts of L-arabinose, 4 parts of xylan, 1.5 parts of resistant dextrin and 2 parts of galacto-oligosaccharide.

[0043] The preparation method of ready-mixed powder comprises the following steps:

[0044] (1) Mix wheat bran and butter in a container, seal the container, steam in water for 25 minutes, put it in an oven for 1.8 hours at 50°C, and then crush it into 85-mesh powder to obtain wheat bran powder;

[0045](2) Lycium barbarum, bananas, grapes, custard apples, pitted and peeled to obtain mixed pulp, put the mixed pulp into 95°C water, blanching for 10 seconds, add 1.3 times the weight of water for beating, concen...

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 provides ready-mixed flour and a preparation method thereof, which comprises the following components according to the ratio of parts by mass: 100 parts of high-gluten flour, 15-25 parts of wheat bran, 5-8 parts of soybean flour, and 5-8 parts of glutinous rice flour 3-5 parts of yam powder, 1-2 parts of wolfberry, 3-4 parts of banana, 0.8-1.1 parts of grape, 0.8-1.2 parts of custard apple, 8-10 parts of butter, 12-15 parts of white sugar, L-Arabian 3-5 parts of sugar, 4-7 parts of xylan, 1.5-3 parts of resistant dextrin and 2-4 parts of galacto-oligosaccharide. The baked food made from the premix powder of the present invention can reduce the intake of sugar, is rich in dietary fiber, has good shape, delicate taste, good palatability and long quality retention period.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to premixed powder and a preparation method thereof. Background technique [0002] Pre-mixed powder is a compounded and functional prepared powder, which pre-mixes some raw and auxiliary materials of food, and reduces the professionalism, technicality and failure rate of finished product production in a simple way. The use of pre-mixed powder is not only convenient and quick, saves time, but also reduces the technical requirements of food production, improves the stability of finished product quality, and is more scientific and reasonable for people to eat. Premixed powder is currently the most used in the baking industry, and has gradually formed an industry trend. [0003] Most baked goods use high-sugar recipes. For example, bread will add a lot of white sugar for the sweet taste and the fermentation of yeast during the bread-making process. Every 100 grams of white fl...

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 Patents(China)
IPC IPC(8): A21D10/00A21D2/18A21D2/34A21D2/36
CPCA21D2/18A21D2/181A21D2/34A21D2/36A21D2/362A21D2/366A21D10/005
Inventor 胡展嘉叶梓刘新宇陈旭
Owner 谷创芯生物科技(厦门)有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com