Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Oil-reduced extruded pastry

A technology of cakes and extrudates, which is applied in food science, food preservation, food ingredients as taste improvers, etc. It can solve the problems of product quality deterioration and achieve the effects of easy hardening, oil absorption capacity, and flavor enhancement

Inactive Publication Date: 2019-04-02
WUHAN POLYTECHNIC UNIVERSITY
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of product quality deterioration caused by reducing the edible oil content when extruding the pastry mix, and provide an extruded pastry added with Moringa leaf powder, which can improve product quality while reducing the edible oil content

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Oil-reduced extruded pastry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a reduced-oil extruded pastry and a preparation method thereof. In parts by weight, the dosage of the chromium component is: 400 parts of wheat flour, 100 parts of Moringa leaf powder, 30 parts of table salt, 20 parts of fructose syrup, 0.5 parts of glycerin, 30 parts of water.

[0028] The preparation method is:

[0029] S1: Take fresh leaves of Moringa oleifera, wash them, and dry them with hot air at 50°C until the surface is dry and brittle;

[0030] S2: Put the dried leaves in S1 into a twin-screw extruder for crushing. Pass through a 80-mesh sieve and retain the undersize;

[0031] S3: Add the sieved material in S2 to wheat flour with similar quality, mix thoroughly and then add to the remaining wheat flour;

[0032] S4: Add brine to the mixed powder in S3, knead into flour flocculation, extrude and mature through a single-screw extrusion extruder to obtain a semi-finished product.

[0033] S5: mixing the semi-finished extruded ...

Embodiment 2

[0036] The difference from Example 1 is that the dosage of each component is: 600 parts of wheat flour, 60 parts of Moringa leaf powder, 50 parts of table salt, 40 parts of fructose syrup, and 2.5 parts of monoglyceride.

[0037] The ingredients used include 51 parts by weight of rapeseed oil and 51 parts by weight of Moringa seed oil.

Embodiment 3

[0039] The difference from Example 1 is that the dosage of each component is: 450 parts of wheat flour, 90 parts of Moringa leaf powder, 35 parts of table salt, 25 parts of fructose syrup, and 1.0 part of monoglyceride.

[0040] The ingredients used include 38 parts by weight of rapeseed oil and 38 parts by weight of moringa seed oil.

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 an oil-reduced extruded pastry. The oil-reduced extruded pastry is prepared by a method comprising the steps of: pulverizing moringa leaves which are dried until brittle in a twin-screw extruder, performing extrusion to obtain extrudate, and sieving the extrudate to obtain a moringa leaf powder with a particle size of 80-mesh or below; uniformly mixing the moringa leaf powder, wheat flour and brine to obtain flour floc, and performing extrusion and curing to obtain a semi-finished product; and mixing the semi-finished product with a mixing medium to obtain the oil-reduced extruded pastry. The advantages and benefits of the method are as follows: the moringa leaf powder enhances the chewability of the extruded pastry, endows the pastry with a sweet flavor, ensures the oil absorption capacity of the product during mixing, and solves the problem that traditional extruded pastry easily gets hard when low in oil. When mixing, some moringa seed oil replaces edible oilused in the mixing of traditional extruded pastry, enhances the flavor of the product, prolongs the preservation time of the product, and has certain health-care effects on the human body.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a reduced-oil extruded pastry. Background technique [0002] Extruded pastries are casual snacks made of grain as the main raw material, supplemented with edible vegetable oil, edible salt, white sugar, chili powder and other auxiliary materials, and processed through extrusion, aging, mixing, packaging and other processes. [0003] In recent years, with the continuous improvement of residents' living standards, people pay more attention to the safety and health of diet. As one of the popular ready-to-eat snack foods, extruded pastry has gradually attracted people's attention to its health. In order to fully ensure the oil absorption of the product, enhance the chewiness, and prolong the storage time, excessive edible oil is often added when squeezing the pastry mix, but the intake of a large amount of oil will increase the occurrence of human diseases. If the amou...

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): A23L7/17A23L33/10A23L33/115A23L3/3472
CPCA23L3/3472A23V2002/00A23L7/17A23L33/10A23L33/115A23V2200/16A23V2200/30
Inventor 王学东冷越胡先勤吕庆云付朝煦柯媛
Owner WUHAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com