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Probiotic potato cake containing black rice and preparation method thereof

A technology of probiotics and black rice, applied in baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of high sugar content, insufficient dietary fiber content, high oil content, etc., and achieve low sugar content and high dietary The effect of high fiber and polyphenol content and low oil content

Inactive Publication Date: 2019-01-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide an improved black rice probiotic potato cake and preparation method thereof, to solve the technical problems of high sugar content, high oil content and insufficient dietary fiber content of biscuits based on wheat in the prior art, And the high-temperature-resistant probiotic powder in the black rice probiotic potato cake can improve the immunity and antioxidant capacity of the human body, and promote better digestion and absorption of nutrients in the intestinal tract

Method used

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  • Probiotic potato cake containing black rice and preparation method thereof
  • Probiotic potato cake containing black rice and preparation method thereof
  • Probiotic potato cake containing black rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A black rice probiotic potato cake, calculated in parts by weight, its raw material composition and content are as follows:

[0049]

[0050] The specifications of the low-gluten wheat flour meet the national standard GB / T 8608-1988;

[0051] Except for vegetable butter, vegetable oil, and water, all the above-mentioned raw materials are powdery solids with good fluidity, and all pass the CQ20 sieve specified in the national standard GB5507;

[0052] The above-mentioned puffed black rice flour is prepared through the following steps: select black rice grains with plump grains, add water, the mass ratio of black rice grains to water is 1:0.03, mix them evenly, and air puff them at 200°C, and puff the puffed Black rice is pulverized by a milling machine and passed through a 100-mesh sieve to obtain puffed black rice flour;

[0053] The above-mentioned whole potato powder is prepared through the following steps:

[0054] 1) Raw material selection

[0055] Choose vari...

Embodiment 2

[0082] An improved black rice probiotic potato cake, calculated in parts by weight, its raw material composition and content are as follows:

[0083]

[0084] The specifications of the low-gluten wheat flour meet the national standard GB / T 8608-1988;

[0085] Except for vegetable butter, vegetable oil and water, all the above-mentioned raw materials are powdery solids with good fluidity, and all pass the CQ20 sieve specified in the national standard GB5507;

[0086] The above-mentioned puffed black rice flour is prepared through the following steps: select black rice grains with plump grains, add water, the mass ratio of black rice grains to water is 1:0.03, mix them evenly, and expand them by air flow at 300°C. Black rice is pulverized by a milling machine and passed through a 100-mesh sieve to obtain puffed black rice flour;

[0087] The above-mentioned whole potato powder is prepared through the following steps:

[0088] 1) Raw material selection

[0089] Choose varie...

Embodiment 3

[0117] An improved black rice probiotic potato cake, calculated in parts by weight, its raw material composition and content are as follows:

[0118]

[0119]

[0120] The specifications of the low-gluten wheat flour meet the national standard GB / T 8608-1988;

[0121] Except for vegetable butter and vegetable oil, the above-mentioned raw materials are powdery solids with good fluidity, and all pass the CQ20 sieve specified in the national standard GB5507;

[0122] The above-mentioned puffed black rice flour is prepared through the following steps: select black rice grains with plump grains, add water, the mass ratio of black rice grains to water is 1:0.03, mix them evenly, and expand them by air flow at 260°C. Black rice is pulverized by a milling machine and passed through a 100-mesh sieve to obtain puffed black rice flour;

[0123] The above-mentioned whole potato powder is prepared through the following steps:

[0124] 1) Raw material selection

[0125] Choose vari...

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Abstract

The invention provides a probiotic potato cake containing black rice and a preparation method thereof. The probiotic potato cake containing black rice is prepared from the following raw materials in parts by weight: 29-35 parts of low-gluten wheat flour, 8-9 parts of puffed black rice powder, 10-15 parts of potato whole powder, 8-10 parts of white granulated sugar, 8-10 parts of margarine, 6-9 parts of vegetable oil, 0.15-0.25 part of baking powder, 0.05-0.15 part of ammonium bicarbonate, 0.3 part of table salt, 12-15 parts of whole egg liquid, 3-4 parts of water, 3 parts of whole milk powderand 1 part of high temperature resistant probiotic powder. The invention also provides the preparation method of the improved probiotic potato cake containing the black rice. The probiotic potato cakecontaining the black rice prepared by the method provided by the invention has the beneficial effects that the content of polyphenol and 18 kinds of amino acids, vitamins and minerals required by human bodies is higher than that of common commercially-available biscuits, and the probiotic potato cake containing the black rice prepared by the method provided by the invention has the effects of improving anemia and enhancing body immunity and antioxidant ability when frequently eaten, produces satiety after being eaten, and is helpful to reduce weight.

Description

technical field [0001] The invention belongs to the field of food, and relates to a biscuit, in particular to an improved black rice probiotic potato cake and a preparation method thereof. Background technique [0002] With the further improvement of people's living standards in recent years, great progress has been made in the type, quantity, quality, production process and technology of baked food. However, currently commercially available biscuits still have the characteristics of high sugar and high fat, wherein the added amount of sugar is still 30% to 38%, and 2% to 4% of flour will be added with various syrups; the fat content is higher than 26%. In addition, most of the raw materials for biscuits on the market are wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety. Contents of the invention [0003] The purpose of the present invention is to provide an improved black rice probiotic potato cake and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/366A21D13/06
Inventor 周一鸣魏云刘倩吴静姜玥崔琳琳周小理
Owner SHANGHAI INST OF TECH
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