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Baked food containing glutamine-combined peptides

A glutamine and peptide-binding technology, applied in bakery, baking, food science and other directions, can solve the problem of adding glutamine-binding peptides, etc., to achieve the effects of easy digestion and absorption, help human growth and development, and good viscoelasticity

Inactive Publication Date: 2018-11-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, no attempt has been made to add glutamine-binding peptides to biscuits

Method used

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  • Baked food containing glutamine-combined peptides
  • Baked food containing glutamine-combined peptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A biscuit containing a glutamine-binding peptide. The biscuit is mainly made of the following raw materials in parts by weight: 40 parts of gluten powder, 60 parts of protein powder, 20 parts of wheat protein obtained by enzymatic hydrolysis of gluten powder, 5 parts of konjac gum, 15 parts of edible oil, 0.02 parts of steviol glycoside, and 15 parts of eggs.

[0034] The biscuits are prepared as follows:

[0035] Step (a) premixing: fully mixing wheat gluten, protein powder, wheat gluten, konjac gum, edible oil and eggs obtained by enzymatic hydrolysis of gluten powder, the amount of edible oil added is 65% of its total amount, and the obtained premixed powder;

[0036] Step (b) preparing the dough: first dissolving steviol glycoside in water to make a solution, then adding the remaining edible oil and the solution to the premixed powder prepared in step (a) and mixing evenly to make a dough, in which gluten powder and The weight ratio of water is 2.3:1;

[0037] St...

Embodiment 2

[0041] A biscuit containing a glutamine-binding peptide, which is mainly made of the following raw materials in parts by weight: 45 parts of gluten powder, 55 parts of protein powder, 20 parts of wheat protein obtained by enzymatic hydrolysis of gluten powder, 5 parts of konjac gum, 15 parts of edible oil, 0.02 parts of steviol glycoside, and 10 parts of eggs.

[0042] The biscuits are prepared as follows:

[0043] Step (a) premixing: fully mixing wheat gluten, protein powder, wheat gluten, konjac gum, edible oil and eggs obtained by enzymatic hydrolysis of gluten powder, the amount of edible oil added is 65% of its total amount, and the obtained premixed powder;

[0044] Step (b) prepare the dough: first dissolve steviol glycoside in water to make a solution, then add the remaining edible oil and the solution to the premixed powder prepared in step (a) and mix evenly to make a dough, in which gluten powder and The weight ratio of water is 2.3:1;

[0045] Step (c) roll formin...

Embodiment 3

[0049] A biscuit containing a glutamine-binding peptide. The biscuit is mainly made of the following raw materials in parts by weight: 40 parts of gluten powder, 60 parts of protein powder, 20 parts of wheat protein obtained by enzymatic hydrolysis of gluten powder, 5 parts of konjac gum, 15 parts of edible oil, 0.02 parts of steviol glycoside, and 15 parts of eggs.

[0050] The biscuits are prepared as follows:

[0051] Step (a) premixing: fully mixing gluten powder, protein powder, wheat protein obtained by enzymatic hydrolysis of gluten powder, konjac gum, edible oil and eggs, the addition of edible oil is 60% of its total amount, and the obtained premixed powder;

[0052] Step (b) prepare the dough: first dissolve steviol glycoside in water to make a solution, then add the remaining edible oil and the solution to the premixed powder prepared in step (a) and mix evenly to make a dough, in which gluten powder and The weight ratio of water is 2.3:1;

[0053] Step (c) roll ...

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Abstract

The invention belongs to the technical field of food and particularly relates to baked food containing glutamine-combined peptides. The baked food comprises raw materials including 35-45 parts of wheat gluten, 55-65 parts of protein powder, 15-35 parts of wheat protein obtained by enzymatic hydrolysis of wheat gluten, 5-10 parts of konjac gum, 8-30 parts of edible oil, 0.02-0.03 part of steviosideand 10-20 parts of eggs. The protein powder cooperates with the wheat protein obtained by enzymatic hydrolysis of the wheat gluten, the eggs, sugar and the like for use, so that not only is the obtained baked food rich in nutrition, but also the flavor and quality of the baked food are greatly improved, and the prepared baked food is golden in color, moderate in taste and much easier for consumers to accept. Since the baked food is rich in glutamine-combined peptide, the effect of strengthening muscles is achieved after long-term consumption, a certain repairing effect on muscle damage causedby excessive exercise of the human body is achieved, and the problems are solved that existing baked food is monotonous in taste, the nutritional value is not comprehensive, a health care effect is not achieved, and the development of a diet therapy health care value of the wheat gluten at present is insufficient.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a baked food containing glutamine binding peptide. Background technique [0002] Biscuits are baked goods with a relatively low water content. Crunchy and soft, biscuits are considered as representative desserts and snacks by people of all ages. Because biscuits contain less sugar than cookies or cakes, biscuits are thought to be less likely to cause obesity and its like symptoms. In this regard, people often think that cookies are more beneficial than ordinary candies. On the contrary, the fat content of biscuits is actually higher than that of ordinary candies, so they are high-calorie products. Most biscuits are relatively high in calories and sugar, so they will cause a series of consequences such as obesity. [0003] Gluten powder claims active gluten flour again, wheat gluten protein, is the natural protein extracting from wheat, and protein content is as high as 75%-85%, c...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D8/04A21D2/26A21D2/14
CPCA21D2/14A21D2/26A21D2/265A21D8/042A21D13/062
Inventor 赵伟李沁潘彩星张芮嘉王紫浩胡瑜
Owner JIANGNAN UNIV
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