Soluble dietary fiber biscuits rich in wheat bran and making method of soluble dietary fiber biscuits

A dietary fiber and soluble technology, which is applied in the direction of baked food with modified ingredients, food science, food ingredients, etc., can solve the problems of low content of soluble dietary fiber, weak functionality, thick fiber, etc., to improve nutritional value and product grade , increase yield, less investment in equipment

Inactive Publication Date: 2019-03-08
SUQIAN HUIWEI FOOD
View PDF10 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In these patent applications, coarse dietary fiber such as bran, jujube skin, and soybean dregs are added to biscuits, which has coarse fiber, poor taste, weak functionality, and low content of soluble dietary fiber.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Preparation of wheat bran soluble dietary fiber biscuits

[0026] Step 1, preparation of the premix: Weigh 100 g of wheat bran soluble dietary fiber, 50 g of sucrose, 2 g of yeast, 1 g of baking soda, 1 g of salt, and 1.0 g of food flavoring, add 250 g of water and stir evenly to obtain the premix. mix, spare;

[0027] Step 2, Dough preparation: Prepare the dough at an ambient temperature of 30°C, mix 1 g of monoglyceride and 100 g of vegetable oil, and then stir evenly with the premix obtained in Step 1, add 744 g of flour after emulsification and continue stirring for 30 min When kneading until uniform, the water content of the dough is controlled at 25%. After the dough is prepared, it is allowed to stand at 35°C for 15 minutes;

[0028] Step 3, pressing of the biscuit: rolling the prepared dough 10 times, pressing the dough into a 1.6 mm sheet, forming a mold to obtain a molded biscuit;

[0029] Step 4, biscuit baking: Bake the biscuits molded in step 3...

Embodiment 2

[0030] Example 2: Preparation of wheat bran soluble dietary fiber biscuits

[0031] Step 1, preparation of the premix: Weigh 200 g of wheat bran soluble dietary fiber, 100 g of white sugar, 10 g of yeast, 5 g of baking soda, 10 g of salt, 10 g of edible spices, add 400 g of water and stir evenly to obtain Premix, spare;

[0032] Step 2: Dough preparation: Prepare the dough at an ambient temperature of 40°C, mix 5 g of monoglyceride and 150 g of vegetable oil, and then stir evenly with the premix obtained in Step 1. After emulsification, add 510 g of flour and continue stirring for 20 min When kneading, the moisture content of the dough should be controlled at 40%. After the dough is prepared, let it stand at 25°C for 30 minutes;

[0033] Step 3, pressing of the biscuit: rolling the prepared dough 15 times, pressing the dough into a 1.6 mm sheet, forming a mold to obtain a molded biscuit;

[0034] Step 4, biscuit baking: Bake the biscuits molded in step 3 in an oven with a pr...

Embodiment 3

[0035] Example 3: Preparation of wheat bran soluble dietary fiber biscuits

[0036] Step 1, preparation of the premix: Weigh 150 g of wheat bran soluble dietary fiber, 75 g of sucrose, 6 g of yeast, 3 g of baking soda, 5.5 g of salt, 5.5 g of edible spices, add 300 g of water and stir evenly to obtain the premix. mix, spare;

[0037] Step 2: Dough preparation: Prepare the dough at an ambient temperature of 35°C, mix 3 g of monoglyceride and 125 g of vegetable oil, and then stir evenly with the premix obtained in Step 1. After emulsification, add 627 g of flour and continue stirring for 25 min When the dough is mixed, the water content of the dough is controlled at 30%. After the dough is prepared, it is allowed to stand at 30°C for 20 minutes;

[0038] Step 3, pressing of the biscuit: rolling the prepared dough 12 times, pressing the dough into a 1.6 mm sheet, and forming a die to obtain a die-formed biscuit;

[0039] Step 4, biscuit baking: Bake the biscuits molded in step 3 ...

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 discloses soluble dietary fiber biscuits rich in wheat bran and a making method of the soluble dietary fiber biscuits. The soluble dietary fiber biscuits comprise the following components in percentage by mass of 10-20% of wheat bran soluble dietary fibers, 10-15% of refined vegetable oil, 5-10% of a sweetening agent, 0.2-1.0% of a fermenting agent, 0.1-0.5% of a loosening agent, 0.1-1.0% of seasoning, 0.1-0.5% of an emulsifying agent, 0.1-1.0% of a food additive, and the balance of flour or other powder for the biscuits. The making method of the biscuits comprises the making processes of making a base material of soluble dietary fibers by a coupling method of ultrasonic wave pretreatment and enzymolysis with complex enzymes on the wheat bran, and then processing biscuits products rich in soluble dietary fibers. According to the soluble dietary fiber biscuits, the mouth feel of products is improved, the texture of the products is improved, absorption of functional dietaryfibers can be promoted, and the nutrient value of the soluble dietary fiber biscuits is increased. The method is simple in technology, convenient to operate and low in equipment investment, and the used raw materials are low in cost and easy to obtain. The soluble dietary fiber biscuits disclosed by the invention are suitable for industrialized production and have favorable economic benefits andapplication prospects.

Description

technical field [0001] The invention relates to a soluble dietary fiber biscuit rich in wheat bran and a preparation method thereof, belonging to the field of functional baked food and its preparation. Background technique [0002] Dietary fiber refers to polysaccharides that cannot be utilized by the human body, cellulose, mucilage, hemicellulose, pectin, lignin, pectin, and other substances that cannot be digested by the digestive enzymes in the human gastrointestinal tract or absorbed by the human body. Substances composed of a small amount of ingredients are the "seventh largest nutrient" indispensable to human health, and have attracted much attention because of their rich and unique physical and chemical properties and physiological functions. It can be divided into insoluble dietary fiber and soluble dietary fiber according to its dissolution characteristics. Among them, soluble dietary fiber has a more prominent effect than insoluble dietary fiber. It can promote the...

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 Applications(China)
IPC IPC(8): A21D13/06A21D2/36A23L33/21
CPCA21D2/36A21D13/06A23V2002/00A23L33/21A23V2250/5116
Inventor 肖高升闫景坤肖仁耸
Owner SUQIAN HUIWEI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap