Preparation method of high-dietary-fiber-rich cookies capable of inhibiting grease migration

A high dietary fiber, cookie technology, applied in the field of cookies, can solve problems such as increasing the risk of cardiovascular and cerebrovascular diseases, and achieve the effects of inhibiting oil migration, crispy taste, and reducing the content of saturated fatty acids and trans fatty acids.

Pending Publication Date: 2021-08-17
SHENYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, studies have shown that cookies contain a large amount of saturated fatty acids and trans fatty acids, excessive intake of trans fatty acids and saturated fatty acids will increase the risk of cardiovascular and cerebrovascular diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0025] (1) Beeswax and palmitic acid are compounded at a ratio of 1:2 to form a composite gel factor. The vegetable oil is linseed oil. The mixture is mixed evenly by magnetic stirring. The dispersion speed is 600rpm, the dispersion time is 3min, and the dispersion temperature is 70°C. After cooling at room temperature, refrigerate at 5°C for 12 hours. Obtain grease gel;

[0026] (2) To send fat, the amount of fat gel is 60% of the mass of animal butter, mix it with a certain quality of butter, add a certain quality of powdered sugar, and fully send it to fluffy and white under certain conditions;

[0027] (3) Mixing of auxiliary materials, with 100 parts of fat after being sent, powder materials are 5 parts of puffed rice bran, 120 parts of low-gluten flour, 1 part of milk powder, 5 parts of red beet powder, and 10 parts of eggs;

[0028] (4) The processed powder is added to the obtained whipped oil. And the method of chopping and mixing is used to prepare the dough;

[00...

Embodiment example 2

[0033] (1) Beeswax and glyceryl monostearate are compounded at a ratio of 1:2 to form a composite gel factor. Vegetable oil is a sunflower mixture and mixed evenly by magnetic stirring. The dispersion speed is 700rpm, the dispersion time is 4min, and the dispersion temperature is 80°C. After cooling at room temperature, refrigerate at 6°C for 18 hours. Obtain grease gel;

[0034] (2) To send fat, the amount of fat gel is 70% of the mass of animal butter, mixed with a certain quality of butter, adding a certain quality of powdered sugar, and fully sent under certain conditions until fluffy and white;

[0035] (3) Mixing of auxiliary materials, with 100 parts of fat after being sent, powder materials are 7 parts of puffed rice bran, 125 parts of low-gluten flour, 3 parts of milk powder, 7 parts of red beet powder, and 12 parts of eggs;

[0036] (4) The processed powder is added to the obtained whipped oil. And the method of chopping and mixing is used to prepare the dough;

...

Embodiment example 3

[0041](1) Beeswax and glyceryl monostearate are compounded at a ratio of 1:2 to form a composite gel factor. Vegetable oil is a sunflower mixture and mixed evenly by magnetic stirring. The dispersion speed is 700rpm, the dispersion time is 3min, and the dispersion temperature is 90°C. After cooling at room temperature, refrigerate at 6°C for 18 hours. Obtain grease gel;

[0042] (2) To send fat, the amount of fat gel is 70% of the mass of animal butter, mixed with a certain quality of butter, adding a certain quality of powdered sugar, and fully sent under certain conditions until fluffy and white;

[0043] (3) Mixing of auxiliary materials, with 100 parts of fat after being sent, the auxiliary materials are 10 parts of puffed rice bran, 130 parts of low-gluten flour, 5 parts of milk powder, 10 parts of red beet powder, and 15 parts of eggs;

[0044] (4) The processed powder is added to the obtained whipped oil. And the method of chopping and mixing is used to prepare the do...

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PUM

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Abstract

The invention relates to a preparation method of high-dietary-fiber-rich cookies capable of inhibiting grease migration. According to the method, grease gel is used for partially replacing traditional grease, the content of saturated fatty acid and trans-fatty acid in the cookies is reduced, grease migration is inhibited, the content of dietary fibers is increased, and the high-dietary-fiber cookies are prepared. The preparation method of the grease gel comprises the following steps: uniformly mixing the gelator and the vegetable oil according to a certain proportion, stirring at a certain constant temperature, cooling and the like to obtain the grease gel. Meanwhile, according to the preparation method, a proper amount of puffed rice bran is added, the content of dietary fibers in the cookies and the bulkiness of the cookies are improved, grease migration can be well inhibited, and preparation of the healthy high-dietary cookies is facilitated.

Description

technical field [0001] The invention replaces part of the traditional oil with the oil gel to prepare the cookies and biscuits that inhibit the oil migration, and reduces the content of saturated fatty acids and trans fatty acids in the biscuits. And in the preparation process, puffed rice bran with high dietary fiber is added to increase the dietary fiber content of the product, inhibit oil exudation, and increase the bulkiness of the product. Background technique [0002] Cookies, derived from English COOKIE, are deeply loved by consumers. Today, more and more companies are launching "Internet celebrity cookies" to attract consumers and strengthen the interaction with consumers. Various cookies are constantly being introduced to the market. It can be seen that cookies occupy an important role in the consumer market. status. Traditional cookies use butter as the biscuit fat, which has relatively simple nutrition, high sugar and fat content, and lacks important nutrients s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14A21D2/16A21D2/18A21D2/34A21D6/00A21D8/06A21D13/06
CPCA21D13/06A21D2/145A21D2/16A21D2/165A21D2/181A21D2/188A21D2/34A21D6/001A21D8/06
Inventor 杨舒邵灵彪王思航姚敦超杨彩霞韩俊艳刚爽兴旺
Owner SHENYANG UNIV
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