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DHA functional biscuit and preparation method thereof

A biscuit and functional technology, applied in the direction of baking, baked food with modified ingredients, dough processing, etc., can solve the problems of expensive DHA algae oil, DHA application restrictions, etc., to achieve affordable prices, increase added value, and reduce raw materials cost effect

Pending Publication Date: 2021-12-21
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Commercialized DHA algae oil is expensive and is usually added in high-value commodities such as health food and infant formula food, and the application of DHA is limited

Method used

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  • DHA functional biscuit and preparation method thereof
  • DHA functional biscuit and preparation method thereof
  • DHA functional biscuit and preparation method thereof

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preparation example Construction

[0028] The preparation method of the DHA-containing microalgae cells is as follows: suspending the DHA-producing microalgae cells with 1-2% saline which is about 2-4 times the volume of the cell wet weight as a suspending medium, mixing evenly, and centrifuging and washing 1-2 times, and then suspended with 1-2% saline to obtain a suspension of microalgae containing DHA;

[0029] The preparation method of the microalgae cell residue after part of the DHA oil is extracted: the above-mentioned microalgae cell suspension containing DHA is homogenized under a pressure of 200 bar, centrifuged at 8000r / min-10000r / min for 5-10min, and the upper layer of oil is separated , get the residue;

[0030] Or, re-mix the material after the first homogenization and centrifugation to separate the grease, and carry out the second homogenization, and centrifuge again to separate the upper layer of grease to obtain the residue.

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Abstract

The invention belongs to the field of food processing, and particularly relates to a DHA functional biscuit and a preparation method thereof. The DHA functional biscuit is prepared from the following components: 5-15 parts of microalgae thalli containing DHA or microalgae cell residues obtained after part of DHA grease is extracted, 20-30 parts of weak strength flour, 0.1-0.2 part of baking powder, 3-5 parts of butter and 0.3-0.5 part of leavening yeast. The microalgae thalli producing DHA or microalgae cell residues obtained after part of DHA grease is extracted are used for preparing the biscuit, on the one hand, full resource utilization of microalgae is achieved, and compared with current feed application, the added value is increased; and on the other hand, the microalgae thalli or cell residues obtained after part of DHA grease is separated are adopted as raw materials and used for strengthening DHA in the diet of people, the DHA algae oil raw material cost can be greatly reduced, and the price is friendly to people. In addition, the biscuit is the most common leisure snack food in the life of people, and is more acceptable to consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a DHA functional biscuit and a preparation method thereof. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Docosahexaenoic acid (DHA), commonly known as "brain gold", is one of the polyunsaturated fatty acids necessary for the human body. DHA is an important component of the brain and retina. It is an essential fatty acid for the good development of the visual function of animals and infants during embryonic and early life, and is also an important functional component for maintaining normal vision. Sufficient intake of DHA can help to delay the aging of the brain, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/00
CPCA21D13/06A21D2/00
Inventor 刘丽萍赵祥颖张家祥杨丽萍韩墨姚明静刘建军
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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