Quinoa sour dough low-sugar low-fat tough biscuit and preparation method thereof

A tough biscuit and quinoa acid technology, which can be used in dough processing, baked food with modified ingredients, baking, etc., can solve the problems that easily affect the blood lipid level of the human body, and achieve the effects of inhibiting biscuit aging, improving taste and adding flavor Effect

Pending Publication Date: 2020-11-24
SHANGHAI BUSINESS SCHOOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is uncertain whether the D-pinitol rich in carob syrup will be denatured under the high temperature conditions of baking, and the butter and shortening in the raw

Method used

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  • Quinoa sour dough low-sugar low-fat tough biscuit and preparation method thereof
  • Quinoa sour dough low-sugar low-fat tough biscuit and preparation method thereof
  • Quinoa sour dough low-sugar low-fat tough biscuit and preparation method thereof

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preparation example Construction

[0031] The present invention also provides a method for preparing the quinoa sourdough low-sugar and low-fat tough biscuit, comprising the following steps:

[0032] 1) ferment after mixing Lactobacillus San Francisco liquid, quinoa powder and water to obtain quinoa sourdough;

[0033] 2) Mix low-gluten wheat flour, quinoa flour, buckwheat starch, yeast powder, xylitol, sodium bicarbonate, salt, olive oil, skimmed milk powder, whole egg liquid and water, and then further mix with quinoa sourdough to obtain a mixed dough;

[0034] 3) The mixed dough is left still, formed and baked sequentially to obtain quinoa sourdough low-sugar and low-fat tough biscuits.

[0035] In the present invention, the preparation process of the Lactobacillus San Francisco liquid is: after the Lactobacillus San Francisco strain is activated in the MRS medium, it is cultivated to the late logarithmic period, and the bacterial liquid (thalline concentration>10 8 CFU / mL) was centrifuged at 4500r / min for...

Embodiment 1

[0053] A quinoa sourdough low-sugar and low-fat tough biscuit, the raw materials used are calculated as 10kg, prepared from the following raw materials in parts by weight:

[0054]

[0055]

[0056] The specific preparation method is:

[0057] 1) Activate the Lactobacillus San Francisco strain in the MRS medium and cultivate it to the late logarithmic period, and take the bacterial liquid (cell concentration>10 8 CFU / mL) was centrifuged at 4500r / min for 15min, washed twice with sterile distilled water to obtain Lactobacillus San Francisco liquid; after mixing Lactobacillus San Francisco liquid, quinoa powder and water, fermented at 30°C for 24h, the Lactobacillus San Francisco The mass ratio of liquid, quinoa flour and water is 1:5:5, obtains quinoa sourdough;

[0058] 2) Mix low-gluten wheat flour, quinoa flour, buckwheat starch, yeast powder, xylitol, sodium bicarbonate, salt, olive oil, skimmed milk powder, whole egg liquid and water (water temperature is 35°C) accor...

Embodiment 2

[0063] A quinoa sourdough low-sugar and low-fat tough biscuit, the raw materials used are calculated as 10kg, prepared from the following raw materials in parts by weight:

[0064]

[0065] Concrete preparation method is with embodiment 1.

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a quinoa sour dough low-sugar low-fat tough biscuit and a preparation method thereof. The quinoa sour doughlow-sugar low-fat tough biscuit disclosed by the invention is prepared from the following raw materials in parts by weight: 26 to 38 parts of low gluten wheat flour, 15.7 to 18.7 parts of quinoa flour, 1.5 to 2.1 parts of buckwheat starch, 2.15 to 2.63 parts of lactobacillus sanfranciscensis liquid, 0.34 to 0.5 part of yeast powder, 8.6 to 10.8 parts of xylitol, 0.2 to 0.37 part of sodium bicarbonate, 0.21 to 0.3 part of salt, 6.8 to 8.5 parts of olive oil, 3.5 to 4.1 parts of skim milk powder, 4 to 6 parts of whole egg liquid and 18 to 20 parts of water. The obtained product is rich in various trace elements, has unique organoleptic quality, and is a quinoa tough biscuit which is crisp in taste and balance in nutrition and not only has the flavor characteristics of biscuit leisure foods,but also has the health care nutrition characteristic.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quinoa sour dough low-sugar and low-fat tough biscuit and a preparation method thereof. Background technique [0002] Modern people have a fast-paced life, high work pressure, and unreasonable diet structure. They pursue excessive food refinement (refined grains completely replace coarse grains), and most of the food they eat have the characteristics of high sugar and high fat. Therefore, obesity-based Metabolic syndromes such as "three highs" are becoming younger and showing an increasing trend year by year, seriously endangering people's health. As a result, functional food came into being and gradually became a new means of healthy diet. It can control the excessive intake of energy while ensuring the basic nutrients needed by the human body, and at the same time provide the macro and micro elements needed by the human body, so as to achieve low sugar and weight loss...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/02A21D2/08A21D2/16A21D2/18A21D2/34
CPCA21D13/06A21D2/186A21D2/08A21D2/181A21D2/02A21D2/16A21D2/34
Inventor 崔琳琳欧阳博雅韩梅
Owner SHANGHAI BUSINESS SCHOOL
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