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Preparation method of high-fiber low-sugar cookies

A high-fiber, cookie technology, which is applied in the field of high-fiber and low-sugar cookie preparation, can solve problems such as not being able to meet the health needs of consumers, and achieve the effect of rich nutrition, simple and safe process, and high dietary fiber content

Pending Publication Date: 2021-06-04
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Cookies in baked goods were once all the rage due to their unique texture and taste, but the problems of traditional cookies, such as medium and high carbohydrates, high rapidly digestible starch, and low dietary fiber, can no longer meet the health needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. A method for preparing high-fiber and low-sugar cookies, said high-fiber and low-sugar cookies comprise the following steps:

[0024] 1. The edible puffed soybean powder is pulverized in a pulverizer, and after pulverization, it is passed through a 60-mesh sieve to obtain the under-sieve for use;

[0025] 2. Mix the above sieve with deionized water and stir evenly, adjust the pH value, add alkaline protease to the mixture, control the temperature and heat in a water bath for 2 hours, and heat to inactivate the enzyme after the enzymolysis is completed;

[0026] 3. Cool the enzymolysis solution after the above-mentioned deenzyme for 5 minutes and then perform high-speed centrifugation to obtain bean dregs;

[0027] Four, above-mentioned bean dregs are carried out freeze-drying preservation stand-by;

[0028] 5. Mix the above-mentioned lyophilized bean dregs with a certain amount of flour;

[0029] 6. Knead the above mixture into a dough, add sugar, milk powder, edib...

Embodiment 2

[0035] 1. A method for preparing high-fiber and low-sugar cookies, said high-fiber and low-sugar cookies comprise the following steps:

[0036] 1. The edible puffed soybean powder is pulverized in a pulverizer, and after pulverization, it is passed through a 60-mesh sieve to obtain the under-sieve for use;

[0037] 2. Mix the above sieve with deionized water and stir evenly, adjust the pH value, add alkaline protease to the mixture, control the temperature and heat in a water bath for 2 hours, and heat to inactivate the enzyme after the enzymolysis is completed;

[0038] 3. Cool the enzymolysis solution after the above-mentioned deenzyme for 5 minutes and then perform high-speed centrifugation to obtain bean dregs;

[0039] Four, above-mentioned bean dregs are carried out freeze-drying preservation stand-by;

[0040] 5. Mix the above-mentioned lyophilized bean dregs with a certain amount of flour;

[0041] 6. Knead the above mixture into a dough, add sugar, milk powder, edib...

Embodiment 3

[0047] 1. A method for preparing high-fiber and low-sugar cookies, said high-fiber and low-sugar cookies comprise the following steps:

[0048] 1. The edible puffed soybean powder is pulverized in a pulverizer, and after pulverization, it is passed through a 60-mesh sieve to obtain the under-sieve for use;

[0049] 2. Mix the above sieve with deionized water and stir evenly, adjust the pH value, add alkaline protease to the mixture, control the temperature and heat in a water bath for 2 hours, and heat to inactivate the enzyme after the enzymolysis is completed;

[0050] 3. Cool the enzymolysis solution after the above-mentioned deenzyme for 5 minutes and then perform high-speed centrifugation to obtain bean dregs;

[0051] Four, above-mentioned bean dregs are carried out freeze-drying preservation stand-by;

[0052] 5. Mix the above-mentioned lyophilized bean dregs with a certain amount of flour;

[0053] 6. Knead the above mixture into a dough, add sugar, milk powder, edib...

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PUM

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Abstract

The invention discloses a preparation method of high-fiber low-sugar cookies, and belongs to the technical field of food processing. The method comprises the following steps of moisture adjustment, enzymolysis, centrifugal separation, bean dreg collection, freeze-drying, preparation of the low-sugar cookies and the like. According to the method, by-product bean dregs generated in an aqueous enzymatic oil extraction process are used as a raw material, and a small amount of additives such as sugar, milk powder and the like are added into the cookies, so that content of nutritional ingredients of traditional cookies is enriched. The method has small investment in production equipment, can realize automatic production, improve composition of nutrients, reduce waste of bean dregs in a production process, and improve taste of cookies, and the prepared cookies are nutritious and delicious, rich in dietary fiber, and easy to digest in the intestines.

Description

technical field [0001] The invention relates to a preparation method of high-fiber and low-sugar cookies Background technique [0002] The aqueous enzymatic method is a promising method for simultaneously extracting oil, protein and other components in oil crops. It can replace the pressing and leaching techniques. It has no solvent residue, green and safe processing characteristics, and it can realize oil production. Synchronous extraction of oil and protein is a full utilization technology of oil crops. According to the survey, most of the bean dregs produced in the production process are used as feed and fertilizer, and only a small part is used for food production. It has been analyzed and found that bean dregs contain fat, vitamins, trace elements, protein, and Half of it is cellulose, so it can be used as a raw material for dietary fiber, which is good for gastrointestinal health. [0003] Cookies in baked goods were once all the rage due to their unique texture and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06
CPCA21D2/362A21D13/06
Inventor 王欢彭新辉廖一连子腾苗丽铭王舒月田姿怡王叶
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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