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Low-sugar low-fat buckwheat pancake premixed flour as well as preparation method and application

A technology of fat buckwheat and premixed powder, which is applied in the field of low-sugar and low-fat buckwheat pancake premixed powder and its preparation, can solve the problems of high sugar, high glycemic index, and high oil in pancakes, and achieve increased immunity, low glycemic index, Improve volume effect

Inactive Publication Date: 2022-01-11
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: the technical problems of existing pancakes such as high sugar, high oil and high glycemic index

Method used

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  • Low-sugar low-fat buckwheat pancake premixed flour as well as preparation method and application
  • Low-sugar low-fat buckwheat pancake premixed flour as well as preparation method and application
  • Low-sugar low-fat buckwheat pancake premixed flour as well as preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A low-sugar buckwheat pancake premix powder containing buckwheat germ powder, the raw material composition and content are as follows:

[0056]

[0057] The compound sugar is calculated by weight ratio, and is formed by compounding white granulated sugar: brown sugar: xylitol in a ratio of 1:0.8:0.07;

[0058] The compound emulsified leavening agent, calculated by weight ratio, disodium dihydrogen pyrophosphate, mono / diglycerin fatty acid ester, sodium bicarbonate, edible starch, calcium carbonate, calcium dihydrogen phosphate is 1:1.1:1.2: Compounded with a weight ratio of 0.3:0.15:0.06;

[0059] The specifications of the low-gluten wheat flour meet the national standard GB / T 8608-1988;

[0060] The above-mentioned raw materials are powdery solids with good fluidity, so they should all pass through the CQ20 sieve stipulated in the national standard GB5507;

[0061] The preparation method and application of the low-sugar buckwheat pancake premix powder containing b...

Embodiment 2

[0070] A low-sugar buckwheat pancake premix powder containing buckwheat germ powder, the raw material composition and content are as follows:

[0071]

[0072] The compound sugar is calculated by weight ratio, and is formed by compounding white granulated sugar: brown sugar: xylitol in a ratio of 1:0.8:0.07;

[0073] The compound emulsified leavening agent, calculated by weight ratio, disodium dihydrogen pyrophosphate, mono / diglycerin fatty acid ester, sodium bicarbonate, edible starch, calcium carbonate, calcium dihydrogen phosphate is 1:1.1:1.2: Compounded with a weight ratio of 0.3:0.15:0.06;

[0074] The specifications of the low-gluten wheat flour meet the national standard GB / T 8608-1988;

[0075] The above-mentioned raw materials are powdery solids with good fluidity, so they should all pass through the CQ20 sieve stipulated in the national standard GB5507;

[0076] The preparation method and application of the low-sugar buckwheat pancake premix powder containing b...

Embodiment 3

[0085] A low-sugar buckwheat pancake premix powder containing buckwheat germ powder, the raw material composition and content are as follows:

[0086]

[0087] The compound sugar is calculated by weight ratio, and is formed by compounding white granulated sugar: brown sugar: xylitol in a ratio of 1:0.8:0.07;

[0088] The compound emulsified leavening agent, calculated by weight ratio, disodium dihydrogen pyrophosphate, mono / diglycerin fatty acid ester, sodium bicarbonate, edible starch, calcium carbonate, calcium dihydrogen phosphate is 1:1.1:1.2: Compounded with a weight ratio of 0.3:0.15:0.06;

[0089] The specifications of the low-gluten wheat flour meet the national standard GB / T 8608-1988;

[0090] The above-mentioned raw materials are powdery solids with good fluidity, so they should all pass through the CQ20 sieve stipulated in the national standard GB5507;

[0091] The preparation method and application of the low-sugar buckwheat pancake premix powder containing b...

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Abstract

The invention discloses low-sugar low-fat buckwheat pancake premixed flour as well as a preparation method and application. The premixed flour comprises the following raw materials: buckwheat germ flour, low-gluten wheat flour, polished round-grained rice flour, buckwheat starch, compound sugar, a compound emulsifying and swelling agent and refined salt. The preparation method comprises the step of uniformly mixing and stirring all the raw materials. mixing egg liquid with part of the low-sugar low-fat buckwheat pancake premixed flour, and adding water to prepare batter, namely fermented pancake batter; uniformly mixing and stirring the fermented pancake batter with the residual low-sugar low-fat buckwheat pancake premixed flour to obtain mixed batter; and putting the mixed batter into a mold, and performing baking to obtain the low-sugar low-fat buckwheat pancake. The pancake prepared from the low-sugar buckwheat pancake premixed flour is not only low in fat and sucrose content (25-30%), but also rich in flavonoid compounds (310mg / 100g), has the advantages of low GI (Glucose Index) (52) and the like, is convenient to eat, can balance diet, and meets the current requirements on food nutrition.

Description

technical field [0001] The invention relates to a baked food premix powder, in particular to a low-sugar and low-fat buckwheat pancake premix powder and its preparation method and application. Background technique [0002] With the continuous improvement of people's living standards and the acceleration of the pace of life in our country, snack food is one of the important foods in daily life, of which biscuits account for the majority. The pancakes produced by the pancake premix produced by the invention belong to the biscuit category of leisure snacks. The traditional pancake biscuit is a convenience food made of wheat flour, sugar, and oil as the main raw materials through dough preparation, rolling, forming, and baking. Light, fast and complete, easy to pack, carry and store, it has been loved by more and more people. However, traditional pancakes and biscuits are generally high-sugar, high-fat, and high-calorie foods, which are not easy to digest. Such foods are not s...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/02A21D2/16A21D2/18A21D2/34A21D8/06
CPCA21D2/36A21D2/18A21D2/186A21D2/16A21D2/02A21D2/34A21D8/06
Inventor 周一鸣李晋琛周祎朱思怡欧阳博雅陈翔宇周小理
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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