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Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid

An aminobutyric acid, non-fried technology, which is applied in dough processing, baking, baked food, etc., can solve the problem of rough taste of highland barley powder, achieve low cost of raw materials, simple and easy preparation method, and benefit the heart and brain blood pressure Effect

Pending Publication Date: 2021-12-24
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main component of the second patent publication is highland barley powder, which has a rough taste and is not accepted by consumers

Method used

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  • Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid
  • Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid
  • Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A preparation method of non-fried highland barley twist rich in gamma-aminobutyric acid, the composition and parts by weight are as follows:

[0047]

[0048]

[0049] The above-mentioned preparation method of the non-fried highland barley twist rich in γ-aminobutyric acid, the steps are as follows:

[0050] (1) Preparation of mixed powder: mix the weighed all-purpose flour, highland barley powder and germinated highland barley powder evenly in proportion;

[0051] (2) Egg liquid preparation: take fresh eggs and stir the whole eggs evenly;

[0052] (3) Butter emulsification: place the butter at room temperature for 15 minutes to make it emulsify completely;

[0053] (4) Dough preparation: add butter, eggs, white sugar, salt, water, and special improver for twists into the mixed powder in sequence, and knead the dough in the dough mixer for 10 minutes;

[0054] (5) fermentation: take the prepared dough and put it into a fermentation box to ferment for 60 minutes;...

Embodiment 2

[0067] A preparation method of non-fried highland barley twist rich in gamma-aminobutyric acid, the composition and parts by weight are as follows:

[0068]

[0069] The above-mentioned preparation method of the non-fried highland barley twist rich in γ-aminobutyric acid, the steps are as follows:

[0070] (1) Preparation of mixed powder: mix the weighed all-purpose flour, highland barley powder and germinated highland barley powder evenly in proportion;

[0071] (2) Egg liquid preparation: take fresh eggs and stir the whole eggs evenly;

[0072] (3) Butter emulsification: place the butter at room temperature for 13 minutes to make it emulsify completely;

[0073] (4) Dough preparation: add butter, eggs, white sugar, salt, water, and special improver for twists into the mixed powder in sequence, and knead the dough in the dough mixer for 10 minutes;

[0074] (5) fermentation: take the prepared dough and put it into a fermentation box to ferment for 50 minutes;

[0075] (...

Embodiment 3

[0087] A preparation method of non-fried highland barley twist rich in gamma-aminobutyric acid, the composition and parts by weight are as follows:

[0088]

[0089]

[0090] The above-mentioned preparation method of the non-fried highland barley twist rich in γ-aminobutyric acid, the steps are as follows:

[0091] (1) Preparation of mixed powder: mix the weighed all-purpose flour, highland barley powder and germinated highland barley powder evenly in proportion;

[0092] (2) Egg liquid preparation: take fresh eggs and stir the whole eggs evenly;

[0093] (3) Butter emulsification: place the butter at room temperature for 10 minutes to make it emulsify completely;

[0094] (4) Dough preparation: add butter, eggs, white sugar, salt, water, and special improver for twists into the mixed powder in sequence, and knead the dough in the dough mixer for 10 minutes;

[0095] (5) fermentation: take the prepared dough and put it into a fermentation box to ferment for 60 minutes;...

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Abstract

The invention relates to a non-fried highland barley fried dough twist rich in gamma-aminobutyric acid, which comprises the following components in parts by weight: 50-70 parts of medium gluten wheat flour, 30-50 parts of highland barley flour, 2-10 parts of germinated highland barley flour, 20-27 parts of butter, 9-15 parts of eggs, 42-50 parts of water, 7-7.4 parts of white granulated sugar, 5-10 parts of vegetable oil, 0.3-0.5 part of edible salt, 1.0-1.2 parts of yeast and 0.14-0.2 part of a fried dough twist modifier. The highland barley is rich in beta-glucan, cellulose and the like. The germinated highland barley aims to enrich gamma-aminobutyric acid (more than 3 times higher than that in highland barley), so that the effect of enhancing the nutrition of the product is achieved. According to the invention, nutrient substances in the raw materials are reserved to the maximum extent, the product is crisp and tasty in taste, uniform in surface color and fine and dense in cross section hole, and the overall sensory score is 8.5-9.0.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a non-fried highland barley twist rich in gamma-aminobutyric acid and a preparation method thereof. Background technique [0002] Twist is a kind of snack food, which is deeply loved by the people of our country. With its crispy characteristics, it is sold well all over the country. But at present, the twists on the market are mainly fried twists, and there are few non-fried twists, and there are few studies on them. Fried Mahua is a high-calorie, low-nutrition product and is seriously homogeneous in terms of production principle, production process, and taste. Using highland barley and germinated highland barley as the main raw materials to produce nutritious non-fried fried dough twist can improve the nutritional imbalance and meet the nutritional and health requirements pursued by modern people. At the same time, with the improvement of people's living standards, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/16A21D2/18A21D2/34A21D2/36A21D2/38A21D13/80
CPCA21D2/36A21D2/38A21D2/34A21D2/181A21D2/16A21D2/02A21D13/80
Inventor 李文钊刘亚平
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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