Rice bran dietary-fiber cake and making method thereof

A technology for dietary fiber and rice bran, which is applied to the field of rice bran dietary fiber cake and its preparation, can solve the problems of reducing and affecting the blood sugar concentration of dietary fiber, low glucose adsorption capacity, etc., and achieves the effects of satisfying health, enriching nutrients and promoting physiological effects.

Pending Publication Date: 2019-09-20
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] However, the existing dietary fiber cake has a low adsorption capacity for glucose, which affects the effect of dietary fiber on reducing blood sugar concentration.

Method used

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  • Rice bran dietary-fiber cake and making method thereof
  • Rice bran dietary-fiber cake and making method thereof
  • Rice bran dietary-fiber cake and making method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0035] In the present invention, the preparation method of the modified rice bran dietary fiber preferably comprises the following steps:

[0036] steam-exploding the rice bran dietary fiber to obtain broken rice bran dietary fiber;

[0037] The broken rice bran dietary fiber is ultrafinely pulverized to obtain the modified rice bran dietary fiber.

[0038] In the invention, the rice bran dietary fiber is subjected to steam explosion to obtain broken rice bran dietary fiber. In the present invention, the particle size of the rice bran dietary fiber is preferably <100 mesh, more preferably <200 mesh.

[0039] In the present invention, the steam explosion pressure is preferably 0.3-1.5MPa, more preferably 0.5-1.2MPa, most preferably 0.6-0.9MPa; the steam explosion time is preferably 120-360s, more preferably 150s ~300s, most preferably 180~250s.

[0040] In the present invention, the specific process of the steam explosion is preferably to place the rice bran dietary fiber in...

Embodiment 1

[0058] Put the rice bran dietary fiber in the steam explosion process test bench, carry out steam explosion under the condition of 0.6MPa for 300s, collect the exploded rice bran dietary fiber, dry it at 60°C for 5 hours, and obtain the broken rice bran dietary fiber;

[0059] Using zirconia balls as the grinding medium, under the condition that the volume ratio of balls to materials is 2:1, the crushed rice bran dietary fiber is pulverized for 6 hours with a high-energy nano-impact mill to obtain modified rice bran dietary fiber;

[0060] Add 2.5g of dry yeast to 120g of warm water (30°C) to melt; add 200g of wheat flour and 4g of modified rice bran dietary fiber, stir the resulting mixture clockwise into lumps, knead the dough by hand, and knead until the surface of the dough is smooth. Ferment at 30°C for 30 minutes until the volume of the dough is about twice the original size; after repeatedly pressing and kneading the obtained fermented dough, put the dough into a mold (s...

Embodiment 2

[0069] The hair cake was prepared according to the method described in Example 1, with the difference that the amount of modified rice bran dietary fiber added was 10 g.

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Abstract

The invention belongs to the technical field of grain processing and particularly relates to a rice bran dietary-fiber cake and a making method thereof. The rice bran dietary-fiber cake comprises, by weight, 200 parts of wheatmeal, 2.5 parts of dried yeast, 120 parts of water and 4-14 parts of modified rice bran dietary fiber; the modified rice bran dietary fiber having strong adsorption capacity for glucose is added to the cake, so that the cake obtained has the characteristic of low sugar. The modified rice bran dietary fiber is added to the cake, and on the premise of not significantly reducing taste, appearance and other qualities of the cake, polysaccharides and physiological active substances included in the dietary fiber can not only promote beneficial physiological effects of the human body (such as promoting defecation) and the attenuation of cholesterol and glucose in the blood, but also can significantly enrich the nutritional components of the cake and meet requirements of customers on health, nutrition and low-sugar food.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a cake made of rice bran dietary fiber and a preparation method thereof. Background technique [0002] The application of dietary fiber in staple foods is mainly manifested in adding a certain amount of dietary fiber to daily staple foods such as rice, steamed buns, noodles and bread. In steamed bread and rice, the amount of dietary fiber added is 2% to 7% of flour or rice. By adding dietary fiber, the toughness of the staple food is strengthened, the smell is fragrant, and the taste is better. At the same time, the nutrition is also enriched and strengthened. [0003] Fat cake is a traditional fermented flour product with a long history and characteristics. It is loved by people because of its unique fermented flavor and soft and delicate taste. However, the main raw material for making fat cakes is wheat flour, which contains a large amount of starch, which is convert...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10A23L33/22
CPCA23L7/104A23L7/115A23L33/22A23V2002/00A23V2200/14A23V2200/30A23V2200/32A23V2200/3262
Inventor 苏玉黄亮付晓康徐田辉
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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