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Sweet corn molar rod and preparation method thereof

A molar stick, sweet corn technology, applied in baking, baked goods with modified ingredients, dough processing and other directions, can solve problems such as inability to alleviate, unable to provide proper nutrition, etc., to reduce the degree of denaturation, reduce baking time, and mature consistent effect

Inactive Publication Date: 2018-11-23
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Non-edible substances made of rubber or plastic are currently on the market to relieve teething discomfort in babies, but these do not alleviate the underlying problem and do not provide proper nutrition

Method used

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  • Sweet corn molar rod and preparation method thereof
  • Sweet corn molar rod and preparation method thereof
  • Sweet corn molar rod and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Sweet corn molar stick manufacturing process of the present invention comprises the following steps:

[0038] Raw material preparation:

[0039] 1) Sweet corn flour: grind corn granules with a Chinese herbal medicine grinder to obtain sweet corn flour that can pass through a 150-mesh sieve.

[0040] 2) Raw material weighing: Take 100g of low-gluten flour, 20g of whole milk powder, 50g of sweet corn flour, 44g of whole egg liquid, 13.6g of pectin, and 29g of water. The powder can pass through 80 mesh sieve.

[0041] Step 1) Dissolve the pectin in pure water at 80°C, stir well with a glass rod to make it fully swell and then dissolve, and bathe in hot water for 1 hour.

[0042] Step 2) Mixing: beat the whole egg liquid into a container, sieve into 1 / 3 of the evenly mixed powder, cut and mix evenly; add pre-soaked pectin, sieve in 1 / 3 of the powder, cut and mix evenly, sieve Add the remaining powder and knead the dough until it becomes smooth.

[0043] Step 3) proofing...

Embodiment 2

[0048] In vitro enzymatic digestion performance experiment of sweet corn molar sticks

[0049] Starch digestion: Weigh 2g crushed sample, add 20 mL of water and 500μL of α-amylase / calcium chloride solution (32.5mg of α-amylase dissolved in 25mL of 1mmol / L calcium chloride, pH 7.0 ), mix well, and incubate at 37°C for 2h with shaking.

[0050] Protein digestion: Weigh 2 g of the pulverized sample, add 20 mL of dilute hydrochloric acid solution with pH 2.0 and 0.1 g of pepsin (pepsin can be prepared in the hydrochloric acid solution in advance), mix well, and incubate at 37°C for 2 hours with shaking.

[0051] Lipid digestion: Weigh 2 g of crushed sample and add 15 mL of NaHCO with pH 7.4 3 solution (0.9M) and 5 mL of pancreatin-bile salt mixture (0.1 g of pancreatin / trypsin and 0.625 g of bile salts were dissolved in 25 mL of 0.1 mol / L NaHCO 3 solution), mix thoroughly, and incubate at 37°C for 2 h with shaking.

[0052] Blank control group: Weigh 2 g of pulverized samples,...

Embodiment 3

[0056] Sweet corn molar stick manufacturing process of the present invention comprises the following steps:

[0057] Raw material preparation:

[0058] 1) Sweet corn flour: grind corn granules with a Chinese herbal medicine grinder to obtain corn flour that can pass through a 200-mesh sieve.

[0059] 2) Raw material weighing: Take 100g of low-gluten flour, 25g of whole milk powder, 20g of sweet corn flour, 40g of whole egg liquid, 14g of pectin, and 27g of water. The powder can pass through 80 mesh sieve.

[0060] Step 1) Dissolve the pectin in pure water at 80°C, stir well with a glass rod to make it fully swell and then dissolve, and bathe in hot water for 75 minutes.

[0061] Step 2) Mixing: beat the whole egg liquid into a container, sieve into 1 / 3 of the evenly mixed powder, cut and mix evenly; add pre-soaked pectin, sieve in 1 / 3 of the powder, cut and mix evenly, sieve Add the remaining powder and knead the dough until it becomes smooth.

[0062] Step 3) Proofing: Wr...

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Abstract

The invention discloses a sweet corn molar rod and a preparation method thereof. The sweet corn molar rod takes sweet corn flour with a high dietary fiber as a raw material and comprises flour, wholemilk powder, eggs, pectin and calcium carbonate. The method includes the steps: dissolving pectin in purified water, and performing hot bath on the dissolved pectin; scattering the egg pulp, placing the scattered egg pulp in to a container, and adding 1 / 3 of flour in a screening manner; adding the soaked pectin in advance, adding 1 / 3 of flour in a screening manner, uniformly and cutting and stirring mixture, adding the rest flour in a screening manner, and uniformly kneading dough until the dough is smooth; packaging the dough a preservative film, and fermenting the dough; rolling the dough into strips by a rolling pin, coating the surface of the dough with olive oil, increasing fragrance, and providing suitable nutrition; baking the strips in a baking oven; cooling the baked strips, packaging the cooled strips, placing the dried molar rod at indoor temperature to completely cool the molar rod, wrapping the cooled molar rod by a preservative film, and hermetically storing the wrapped the cooled molar rod and a moisture-proof agent to avoid moisture absorption. According to the method, the dough is baked by a light wave stove, inside colors and outside colors of the finished products are more uniform, the cooked degree of the finished products is consistent, baking time is shortened, and the transformation degree of nutrient substances is reduced.

Description

technical field [0001] The invention belongs to research in the field of food, and in particular relates to a sweet corn molar stick and a preparation method thereof. Background technique [0002] Sweet corn is rich in nutrients, among which the protein content is as high as 13%, and the total amino acid content is also higher, which are 23.20% and 12.70% higher than ordinary corn and waxy corn respectively. 23.50% and 6.60% higher. Compared with ordinary corn, sweet corn has the property of inhibiting the conversion of sugar into starch, which is helpful for infants and young children to digest. Because of the unique internal structure of sweet corn, it is rich in dietary fiber and various vitamins. [0003] The dietary fiber rich in sweet corn has a variety of physiological functions and physical and chemical properties: [0004] 1. It has good water absorption characteristics and volume-increasing effect, which can improve the formation of gluten structure, increase th...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/48A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/06A21D13/48
Inventor 郭新波梁晓欣胡建广
Owner SOUTH CHINA UNIV OF TECH
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