Application of soluble dietary fibers prepared by fermentation method in manufacturing biscuits

A dietary fiber and soluble technology, which is applied in the direction of baked food with modified ingredients, food science, etc., can solve the problems of limited consumption choices, achieve good nutrition and health functions, low cost, and simple equipment

Inactive Publication Date: 2019-06-07
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional biscuits are products with a high glycemic index, which limits th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] The invention provides a preparation method of dietary fiber biscuits in defatted rice bran, comprising the steps of:

[0025] 1) Pretreatment of defatted rice bran: mechanically pulverize dried defatted rice bran, pass through a 100-mesh sieve to obtain defatted rice bran coarse powder, and set aside;

[0026] 2) Strain activation: In the ultra-clean workbench, heat the purchased Trichoderma viride freeze-dried tube on the flame of an alcohol lamp, drop sterile water to make it rupture, knock off the top with tweezers, and then use 0.5ml sterile Drop the bacterial water into the tube, absorb all the bacterial suspension and inoculate it in the PDA medium, incubate at 28°C for 3-4 days, subculture for 2-3 times, and set aside;

[0027] 3) Seed liquid preparation: In the ultra-clean workbench, rinse the PDA medium containing Trichoderma viride in step 2) with sterile water, prepare a spore suspension, and dilute to a spore concentration of about 107~108 spores / ml, After...

Embodiment approach

[0035] As a preferred embodiment of the present invention, it also includes the following steps:

[0036] (1) Add 6 g of soluble dietary fiber obtained in step 6) to 42 ml of milk, and stir evenly;

[0037] (2) Put 36g of unsalted butter in a mixing bowl, add 3g of salt and stir well after softening at room temperature;

[0038](3) Sieve 100 g of low-gluten flour, add the mixture obtained in step (2) to the low-gluten flour, and stir with a rubber spatula until there is no dry powder;

[0039] (4) Add the mixed milk obtained in step (1) to the mixed flour obtained in step (3), and stir to form a dough;

[0040] (5) The dough obtained in step (4) is compressed into a 3-5mm thin slice with a tablet press, and is punched into a desired pattern on the thin slice with a mold according to production needs;

[0041] (6) Place the slices evenly in the baking tray, put them into the oven, preheat the oven at 180°C above and below the oven, bake at 180°C, and bake for 10 minutes to ge...

Embodiment 2

[0045] As another preferred embodiment of the present invention, it also includes the following steps:

[0046] (1) Add 8.4 g of soluble dietary fiber obtained in step 6) to 42 ml of milk, and stir evenly;

[0047] (2) Put 30g of unsalted butter in a mixing bowl, add 3g of salt and stir evenly after softening at room temperature;

[0048] (3) Sieve 100 g of low-gluten flour, add the mixture obtained in step (2) to the low-gluten flour, and stir with a rubber spatula until there is no dry powder;

[0049] (4) Add the mixed milk obtained in step (1) to the mixed flour obtained in step (3), and stir to form a dough;

[0050] (5) compress the dough obtained in step (4) into 3-5mm thin slices with a tablet press, and print the desired pattern with a mold on the dough according to production needs;

[0051] (6) Place the biscuits evenly in the baking tray, put them into the oven, preheat the oven at 180°C above and below the oven, and bake at 180°C for 10 minutes;

[0052] (7) Co...

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PUM

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Abstract

The present invention provides an application of soluble dietary fibers prepared by a fermentation method in manufacturing biscuits. The application comprises the following main steps: soluble dietaryfibers are added to milk to be stirred evenly; then salt-free butter is placed in a stirring pot to be softened at room temperature, salt is added, and even stirring is conducted; an appropriate amount of low-gluten flour is sieved, an obtained mixture is added to the low-gluten flour, the materials are stirred with a rubber squeegee until no dry powder exists; the obtained mixed milk is added tothe obtained mixed flour to be stirred evenly into dough; the dough is pressed into thin slices at 3-5 mm by a tableting machine, and desired patterns are printed on the thin slices by molds according to production needs; and then the thin slices are uniformly placed on baking dishes and sent into an oven to be prepared into the biscuits. The biscuits prepared by the method are mellow in milk fragrance, crisp and tasty in mouthfeel and also rich in the dietary fibers, and have good nutritional and health-care functions.

Description

technical field [0001] The invention relates to the technical field of health food production, in particular to the application of soluble dietary fiber prepared by a fermentation method in making biscuits. Background technique [0002] Biscuits are an important category of snack foods. There are various types of biscuits on the market. Biscuits are popular for their convenience and long storage period. However, traditional biscuits are products with a high glycemic index, which limits the consumption options of diabetics, obese people, middle-aged and elderly people and other people. At the same time, with the development of economic level and scientific research technology, people's choice of food not only stays at the level of food and clothing, but also pays more attention to the nutritional and healthy quality of food. With the deepening of scientific research, the efficacy of dietary fiber has gradually been recognized, and now it has been listed as the "seventh nutri...

Claims

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Application Information

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IPC IPC(8): A21D13/06A23L33/21
Inventor 余强贾梦云陈奕谢建华陈家俊
Owner NANCHANG UNIV
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