Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
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
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more