Low-GI Chinese pastry premixed flour and product preparation method thereof

A technology of Chinese-style pasta and pre-mixed powder, which is applied in the direction of food science, etc., can solve the problem of single raw material, achieve good taste, delay the peak time of blood sugar, and reduce the effect of GI value

Pending Publication Date: 2022-04-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The existing premixed powder developed for low GI Chinese pastry is relatively rare, and there are problems such as single raw materials or the need to add other amylase inhibitors, colloids and other pastry improvers.

Method used

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  • Low-GI Chinese pastry premixed flour and product preparation method thereof
  • Low-GI Chinese pastry premixed flour and product preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 15g of mung bean that has undergone instantaneous rapid high-temperature treatment (170°C, 30s) was crushed to 80 mesh, 10g of tartary buckwheat was crushed to 100 mesh, 15g of highland barley was crushed to 60 mesh, 10g of oat germ rice was crushed to 80 mesh, and rapid high-temperature treatment (150 ℃, 30s) black rice 10g crushed to 40 mesh and mixed, add 40g flour, 20g gluten powder, 3g whey protein powder, 3g milk powder, 2g yeast, and mix well.

[0035] When preparing the product, add 90g of warm water, mix and knead to form a smooth dough. The first fermentation temperature is 32°C, the fermentation time is 40min, and the shape is shaped. The second fermentation temperature is 37°C, the humidity is 85%, and the proofing time is 40min. It can be prepared into low GI steamed buns, low GI bun skins, low GI dumpling skins, low GI biscuits, low GI pancakes and other Chinese pastries.

Embodiment 2

[0037] After rapid high-temperature treatment (195°C, 30s), 15g of red bean was crushed to 60 mesh, 10g of tartary buckwheat was crushed to 100 mesh, 15g of highland barley was crushed to 60 mesh, 10g of oat germ rice was crushed to 80 mesh, and rapid high-temperature treatment (150 ℃, 30s) of black rice 10g crushed to 60 mesh and mixed, add 40g of flour, 20g of gluten powder, 3g of whey protein powder, 3g of milk powder, 2g of yeast, and mix well.

[0038] When preparing the product, add 90g of warm water, mix and knead to form a smooth dough. The first fermentation temperature is 32°C, the fermentation time is 40min, and the shape is shaped. The second fermentation temperature is 37°C, the humidity is 85%, and the proofing time is 40min. It can be prepared into low GI steamed buns, low GI bun skins, low GI dumpling skins, low GI biscuits, low GI pancakes and other Chinese pastries.

Embodiment 3

[0040] 5g of brown rice after rapid high temperature treatment (120°C, 30s) was crushed to 40 mesh, 15g of mung bean (170°C, 30s) was crushed to 80 mesh, 10g of black rice after rapid high temperature treatment (150°C, 30s) was crushed to 40 mesh, Crush 10g of tartary buckwheat to 100 mesh, crush 15g of highland barley to 60 mesh, crush 15g of oat germ rice to 80 mesh, add 40g of flour, 20g of gluten powder, 5g of whey protein powder, 4g of milk powder, and 1.5g of yeast, and mix well .

[0041] When preparing the product, add 90g of warm water, mix and knead to form a smooth dough. The first fermentation temperature is 32°C, the fermentation time is 40min, and the shape is shaped. The second fermentation temperature is 37°C, the humidity is 85%, and the proofing time is 40min. It can be prepared into low GI steamed buns, low GI bun skins, low GI dumpling skins, low GI biscuits, low GI pancakes and other Chinese pastries.

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Abstract

The invention discloses low-GI Chinese pastry premixed flour and a product preparation method thereof, and belongs to the field of food. The low-GI Chinese pastry premixed flour comprises the following components in parts by weight: 50-70 parts of coarse cereals, 30-50 parts of flour, 15-20 parts of vital gluten, 3-5 parts of whey protein powder and 3-5 parts of milk powder. Wherein the coarse cereals comprise the coarse cereals with the GI values of 40-55, 55-65 and 65-75 respectively, the mesh numbers of the coarse cereals with the GI values of 40-55, 55-65 and 65-75 respectively are 60-120 meshes, 60-80 meshes and 40-60 meshes, and the mesh numbers are not completely the same. Food prepared from the premixed flour has a GI value of less than 55, belongs to low-GI food, is fine and smooth in taste, has no beany flavor of other coarse cereal pastries, has sensory evaluation close to that of pastries prepared from common flour, is not only suitable for people with hyperglycemia to eat, but also suitable for common people to eat, and is rich in nutrient substances and appropriate in taste.

Description

technical field [0001] The invention relates to a low GI Chinese pastry premix powder and a preparation method thereof, belonging to the field of food. Background technique [0002] The staple food of Chinese residents is mainly rice and wheat. In the farming era, it was mainly coarse grains. With the development of the planting and processing industry, polished rice and white noodles have occupied people's tables. With the change of dietary structure, the intake of staple food of residents is decreasing year by year, but the intake of meat food is increasing year by year. As the bottom of the pagoda of balanced diet for Chinese residents, the intake of whole grains, miscellaneous beans and potatoes Insufficient, the intake of vegetables and other rich in dietary fiber is also decreasing, and the food with high sugar content such as fruit of urban residents is increasing sharply, and the oil, salt and meat on the top of the dietary pagoda are increasing day by day. The bala...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L7/152A23L7/104A23L11/50A23L33/00
Inventor 李永富黄金荣史锋
Owner JIANGNAN UNIV
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