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Dietary fiber crispy cake and making method thereof

A technology of dietary fiber and production method, which is applied in baked food, food science, baked food with modified ingredients, etc., can solve the problems of poor crispy taste, rough product surface, restricted eating biscuits, etc., and improve the difficulty of demolding , Extend the shelf life and maintain the effect of normal levels

Inactive Publication Date: 2019-04-09
JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to market surveys, crisp biscuits are the leading products, but many crispy biscuits have poor crispy taste and cannot meet the needs of consumers.
All kinds of biscuits are popular among consumers as snack foods, but with the improvement of living standards, people's dietary structure and eating habits have undergone tremendous changes, and the intake of high-calorie, high-protein, high-fat and refined foods has greatly increased , the intake of dietary fiber is relatively reduced, and biscuits, as high-sugar and high-fat foods, have also brought negative effects on people's bodies, which greatly limits people's consumption of biscuits
In addition, the current shortbread generally has problems such as rough surface, dull surface, poor taste, easy greasy mouth, short shelf life, easy to become soft and deteriorated.

Method used

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  • Dietary fiber crispy cake and making method thereof
  • Dietary fiber crispy cake and making method thereof
  • Dietary fiber crispy cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A dietary fiber shortbread made from the following raw materials in parts by weight: 250 parts of wheat bran, 100 parts of white granulated sugar, 135 parts of corn oil, 50 parts of whole egg liquid, 20 parts of sesame seeds, 3 parts of potassium hydrogen tartrate, salt 2 parts, 35 parts of Dong Zong powder, 8 parts of inulin.

[0030] The wheat bran is fine bran processed by cold pressing, and the fineness is 200 mesh.

[0031] The preparation method of described dietary fiber shortbread, comprises the steps:

[0032] (1) Ingredients:

[0033] A. Separate and take out the pomelo pulp from the pomelo peel to obtain the pomelo pulp, and after making it into powder, obtain the pomelo pulp powder for later use;

[0034] S1. Clean the peeled pomelo peel and red and blue grass, cut them into fine pieces, and mix them evenly to obtain a fur mixture. The weight ratio of the grapefruit peel and red and blue grass is 2.5:1;

[0035] S2, adding the fur mixture into water for b...

Embodiment 2

[0042] A dietary fiber shortbread made from the following raw materials in parts by weight: 200 parts of wheat bran, 90 parts of white granulated sugar, 130 parts of corn oil, 45 parts of whole egg liquid, 15 parts of sesame, 2 parts of potassium hydrogen tartrate, salt 1 part, 30 parts of Dong Zong powder, 5 parts of inulin.

[0043] The preparation method of described dietary fiber shortbread, comprises the steps:

[0044] (1) Ingredients:

[0045] A. Separate and take out the pomelo pulp from the pomelo peel to obtain the pomelo pulp, and after making it into powder, obtain the pomelo pulp powder for later use;

[0046] Chop pomelo peel and red and blue grass, add water and salt at the same time, the mass ratio of grapefruit peel, red and blue grass, salt and water is 5:2:0.1:50; heat to 85°C, keep for 20min, filter , taking the filtrate to obtain the pomelo peel red and blue grass mixed solution; adding white sugar and inulin to the pomelo peel red and blue grass mixed sol...

Embodiment 3

[0051] A dietary fiber shortbread is characterized in that it is made of the following raw materials in parts by weight: 300 parts of wheat bran, 110 parts of white granulated sugar, 140 parts of corn oil, 55 parts of whole egg liquid, 25 parts of sesame seeds, potassium hydrogen tartrate 4 parts, 3 parts of salt, 40 parts of Dong Zong powder, 10 parts of inulin.

[0052] The preparation method of described dietary fiber shortbread, comprises the steps:

[0053] (1) Ingredients:

[0054] A. Chop the pomelo peel and red and blue grass, add water and salt at the same time, the mass ratio of the grapefruit peel, red and blue grass, salt and water is 7:3:0.3:60; heat to 95°C and keep for 10min , filter, and take the filtrate to obtain a mixed solution of pomelo peel red and blue grass; add white sugar and inulin to the pomelo peel red and blue grass mixed solution, and mix well to obtain a mixed juice;

[0055] B. Mix the whole egg liquid and corn oil and beat evenly, then add s...

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Abstract

The invention discloses a dietary fiber crispy cake and a making method thereof and belongs to the field of food processing. The dietary fiber crispy cake is made of the following raw materials in parts by weight: 200-300 parts of wheat bran, 90-110 parts of white sugar, 130-140 parts of corn oil, 45-55 parts of whole egg pulp, 15-25 parts of sesames, 2-4 parts of potassium bitartrate, 1-3 parts of salt, 30-40 parts of a caryota urens powder and 5-10 parts of inulin. The dietary fiber crispy cake disclosed by the invention is free of wheat flour and has the main raw material of wheat bran which is cheap and easy to obtain, so that the making cost can be greatly reduced; the made dietary fiber crispy cake is capable of balancing dietary nutrition, is good in taste and is applicable to various people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a whole wheat bran dietary fiber shortbread and a preparation method thereof. Background technique [0002] In recent years, the incidence of diabetes, cardiovascular disease, obesity, colon cancer, constipation and other diseases has been increasing year by year. The reason was found to be related to the increasingly refined diet and the obvious reduction in dietary fiber intake. With the enhancement of health care awareness, people pay more attention to dietary structure in daily life, and the demand for dietary fiber health food is increasing day by day. [0003] Wheat bran is a by-product of wheat flour milling. It contains a large amount of available physiologically active dietary fiber and is also one of the most widely available sources of dietary fiber. Among them, cellulose and hemicellulose are high-quality sources of dietary fiber. At present, wheat bran is m...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/02A21D2/36A21D2/34
CPCA21D13/06A21D2/34A21D2/36A21D13/02
Inventor 谢宗宜
Owner JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
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