Okra seed dietary fiber gluten-free biscuits high in slowly-digestible starch content and high in resistant starch content and making method of okra seed dietary fiber gluten-free biscuits
A slow-digesting starch and resistant starch technology, which is applied in baked food with modified ingredients, baked food, food science, etc., can solve problems such as restricting the development of gluten-free biscuits, achieve blood sugar stability and satiety, and prepare process The effect of mature technology and improved nutritional value
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Embodiment 1
[0031] An okra seed dietary fiber gluten-free biscuit with high and slow digestible starch and resistant starch content, the raw material composition and parts by weight are as follows:
[0032] Based on the total weight of 100 parts of rice flour and okra seed powder, 98 parts of rice flour, 2 parts of okra seed powder, 25 parts of butter, 50 parts of eggs, 1.5 parts of baking powder, 1 part of salt, and 14 parts of water.
[0033] The preparation method of above-mentioned okra seed powder is as follows:
[0034] Soak the okra seeds and water according to the ratio of weight g:volume mL of 1:1.5, adopt steam explosion technology, set the steam explosion pressure to 1.0MPa, treat the soaked okra seeds for 5min under this pressure condition, and then in 60 Dry at ℃ and crush through a sieve with a diameter of 250 μm, so that the dietary fiber content of the okra seed powder reaches 40%.
[0035]The above-mentioned okra seed powder can be used to produce gluten-free foods such ...
Embodiment 2
[0042] An okra seed dietary fiber gluten-free biscuit with high and slow digestible starch and resistant starch content, the raw material composition and parts by weight are as follows:
[0043] Based on the total weight of 100 parts of rice flour and okra seed powder, 96 parts of rice flour, 4 parts of okra seed powder, 30 parts of butter, 40 parts of eggs, 2 parts of baking powder, 1 part of salt, and 18 parts of water.
[0044] The preparation method of above-mentioned okra seed powder is as follows:
[0045] Soak the okra seeds and water according to the ratio of weight g:volume mL of 1:2, using steam explosion technology, set the steam explosion pressure to 1.5MPa, treat the soaked okra seeds for 5min under this pressure condition, and then in 60 Dry at ℃ and crush through a sieve with a diameter of 250 μm, so that the dietary fiber content of the okra seed powder reaches 45%.
[0046] The above-mentioned okra seed powder can be used to produce gluten-free foods such as ...
Embodiment 3
[0053] An okra seed dietary fiber gluten-free biscuit with high and slow digestible starch and resistant starch content, the raw material composition and parts by weight are as follows:
[0054] Based on the total weight of 100 parts of rice flour and okra seed powder, 94 parts of rice flour, 6 parts of okra seed powder, 30 parts of butter, 50 parts of eggs, 1.5 parts of baking powder, 1 part of salt, and 20 parts of water.
[0055] The preparation method of above-mentioned okra seed powder is as follows:
[0056] Soak the okra seeds and water according to the ratio of weight g:volume mL of 1:1, adopt steam explosion technology, set the steam explosion pressure to 2.0MPa, treat the soaked okra seeds for 5min under this pressure condition, and then in 60 Dry at ℃ and crush through a sieve with a diameter of 250 μm, so that the dietary fiber content of the okra seed powder reaches 52%.
[0057] The above-mentioned okra seed powder can be used to produce gluten-free foods such a...
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