Low-calorie and high-dietary-fiber brown rice nougat and preparation method thereof

A high dietary fiber, low calorie technology, applied in the direction of confectionery, confectionery industry, food science, etc., can solve problems such as single type, and achieve the effect of improving hyperglycemia, reducing blood lipids and maintaining stability

Active Publication Date: 2019-04-09
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art, aiming at the single type of brown rice food in the market, to provide a brown rice nougat with low calorie and h

Method used

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  • Low-calorie and high-dietary-fiber brown rice nougat and preparation method thereof
  • Low-calorie and high-dietary-fiber brown rice nougat and preparation method thereof
  • Low-calorie and high-dietary-fiber brown rice nougat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The low-calorie and high-dietary-fiber brown rice nougat of this embodiment consists of the following raw materials in parts by weight: 150 parts of brown rice flakes, 50 parts of yogurt powder, 30 parts of rice bran oil, 10 parts of coconut flour, and maltose prepared from brown rice flakes 5 parts of syrup, 10 parts of erythritol.

[0028] Brown rice crackers are made by steaming and drying brown rice, and puffing at 120°C for 2 minutes.

[0029] Coconut powder is 100% sugar-free coconut powder. Its preparation method is as follows: breaking the coconut shell and peeling to obtain coconut meat, then shredding, drying and pulverizing the coconut meat.

[0030] The maltose syrup prepared from brown rice flakes is crushed from 100 grams of brown rice flakes, and liquefied by adding 0.5 grams of high-temperature-resistant α-amylase (200,000 U / g) and 40 microliters (100,000 U / mL) of glucoamylase for 12 minutes. and 2.5h saccharification, dextrin and oligosaccharides are d...

Embodiment 2

[0041] The brown rice nougat with low calorie and high dietary fiber in this embodiment is composed of the following raw materials in parts by weight: 225 parts of brown rice flower, 80 parts of yogurt powder, 40 parts of rice bran oil, 20 parts of coconut powder, and maltose prepared from brown rice flower 8 parts of syrup, 15 parts of erythritol.

[0042] Brown rice crackers are made by steaming and drying brown rice, and puffing at 100°C for 5 minutes.

[0043] Coconut powder is 100% sugar-free coconut powder. Its preparation method is as follows: breaking the coconut shell and peeling to obtain coconut meat, then shredding, drying and pulverizing the coconut meat.

[0044] The maltose syrup prepared from brown rice flakes is crushed from 100 grams of brown rice flakes, and liquefied by adding 0.2 grams of high-temperature resistant α-amylase (200,000 U / g) and 50 microliters (100,000 U / mL) of glucoamylase for 12 minutes and 2.5h saccharification, dextrin and oligosaccharides...

Embodiment 3

[0055] The low-calorie and high-dietary-fiber brown rice nougat of this embodiment consists of the following raw materials in parts by weight: 300 parts of brown rice flakes, 100 parts of yogurt powder, 50 parts of rice bran oil, 40 parts of coconut flour, and maltose prepared from brown rice flakes 10 parts of pulp, 20 parts of erythritol.

[0056] Brown rice crackers are made by steaming and drying brown rice and puffing at 110°C for 3 minutes.

[0057] Coconut powder is 100% sugar-free coconut powder. Its preparation method is as follows: breaking the coconut shell and peeling to obtain coconut meat, then shredding, drying and pulverizing the coconut meat.

[0058] The maltose syrup prepared from brown rice flakes is crushed from 100 grams of brown rice flakes, and liquefied by adding 0.3 grams of high-temperature-resistant α-amylase (200,000 U / g) and 45 microliters (100,000 U / mL) of glucoamylase for 12 minutes. and 2.5h saccharification, dextrin and oligosaccharides were ...

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Abstract

The invention provides low-calorie and high-dietary-fiber brown rice nougat and a preparation method thereof. The low-calorie and high-dietary-fiber brown rice nougat is mainly prepared from followingraw materials in parts by weight: 150-300 parts of brown rice nuggets, 50-100 parts of yoghurt powder, 30-50 parts of rice bran oil, 5-40 parts of coconut powder, 5-10 parts of malt syrup prepared from the brown rice nuggets and 10-20 parts of erythritol. The invention further provides the preparation method of the low-calorie and high-dietary-fiber brown rice nougat. The coconut powder is utilized to replace an egg white liquid for preparing traditional nougat, and erythritol and the malt syrup prepared from the brown rice nuggets replace high-sweetness malt syrup in a traditional technology, so that the nougat becomes a high-quality low-calorie product; the rice bran oil is utilized to replace butter of the traditional technology, and therefore, the nougat has healthcare functions of reducing cholesterol and blood fat and promoting growth and development of the human body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to brown rice nougat with low calorie and high dietary fiber and a preparation method thereof. Background technique [0002] Brown rice is rich in starch, protein, fat, cellulose and other components, especially the content of dietary fiber and B vitamins is much higher than that of white rice, and dietary fiber plays a prominent role in preventing human gastrointestinal diseases and maintaining gastrointestinal health. It can also promote intestinal peristalsis, reduce flatulence, and improve constipation (Qi Linlin, Yu Liang, Yu Yong. Research progress on nutritional value and processing technology of brown rice[J]. Chinese Food and Nutrition, 2015,21(03):68-71 .). B vitamins are mainly involved in maintaining the functions of the heart and nervous system, participating in the energy metabolism of the human body, and enhancing immune function. Studies have sh...

Claims

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Application Information

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IPC IPC(8): A23G3/46A23G3/40A23G3/42A23G3/48
CPCA23G3/40A23G3/42A23G3/46A23G3/48A23V2002/00A23V2200/30A23V2200/3262A23V2200/14
Inventor 吴跃陈艳
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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