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Inulin high-dietary-fiber nutritional cake with function of preventing and improving constipation and preparation method of inulin high-dietary-fiber nutritional cake

A technology with high dietary fiber and inulin, which is applied to baked goods with modified ingredients, baking methods, baked goods, etc., can solve the problems of unreachable, prone to diarrhea, high soluble dietary fiber content, etc., and achieves convenient operation, Good market prospects and the effect of large production scale

Pending Publication Date: 2022-04-12
QING YUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inulin biscuits developed by this method, although inulin with biologically active ingredients are added, sweeteners, sucrose, white granulated sugar or glucose are also used, and salt is also added in the inulin biscuits, which cannot reach The effects of the low-sugar, low-salt, low-carbon, and coarse grain diet required by modern life, and only adding inulin to the flour alone will cause excessive soluble dietary fiber content in the food (≥30%), which is prone to appear in the general population after eating adverse symptoms such as diarrhea

Method used

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  • Inulin high-dietary-fiber nutritional cake with function of preventing and improving constipation and preparation method of inulin high-dietary-fiber nutritional cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A daisher powder high dietary fiber nutrition cake with preventing and improving constipation function, is composed of a weight fraction of raw materials: 40 wheat flour, 10 milky glycolol, 12 palm oil, 8 ju powder, 3.43 grilled wheat bran 2 copies of oatmeal, 1 buckwheat powder, 0.6 carbonate, 0.04 small soda 0.1, 0.04 sodium pyrophosphate, 0.05 milk flavor, 0.1 parts of soy lecithin, 4 butter.

[0030] The preparation steps are as follows:

[0031] (1) According to the ratio, the wheat flour, daubi powder and buckwheat powder are weed, stir even, resulting in mixture a;, phospholipids and palm oil are referred to, stirring to the emulsification, resulting in mixture B;

[0032] (2) Add roast wheat bran to the mixture B, stirred in a horizontal mixer, stirred at 30 rpm for 5 minutes; continue to add butter, oatmeal, maltitol, cream flavor and bulk, stirred 5 Minute; then mixed A, stirred for 2 minutes, resulting in a dough;

[0033] (3) Put the dough using a roll printing ...

Embodiment 2

[0036] A daisher powder high dietary fiber nutrition cake with preventing and improving constipation, as follows: 45 wheat flour, 12 maltitol, 14 palm oil, 10 japanese, roast wheat bran 4.29 parts 3 copies of oatmeal, 2 buckwheat flour, 0.9 carbonate, 0.06 small soda 0.2, 0.06 pyrophosphate, 0.1 milk flavor, 0.15 soybean lens, 5 water, butter 3.5.

[0037] The preparation steps are as follows:

[0038] (1) According to the ratio, the wheat flour, daubi powder and buckwheat powder are weed, stir even, resulting in mixture a;, phospholipids and palm oil are referred to, stirring to the emulsification, resulting in mixture B;

[0039] (2) Add roast wheat bran to the mixture B, stirred in a horizontal mixer, stirred at 35 rpm for 5 minutes; continue to add butter, oatmeal, maltanol, cream flavor and bulk, stirred 5 Minute; then mixed A, stirred for 2 minutes, resulting in a dough;

[0040] (3) Use the dough using a roll printing machine, and then enter the forming cake blank into the ...

Embodiment 3

[0043] A daisher powder high dietary fiber nutrition cake with preventing and improving constipation, as follows: 50 parts of wheat powder, 14 milsite, 16 palm oil, 12 japanese, roast wheat bran 5.15 parts 4 copies of oatmeal, 3 buckwheat flour, 1.2 parts of ammonium bicarbonate, 0.3 small soda 0.3, sodium pyrophosphate, 0.15 milk flavor, 0.2 soybean lens, 6 water, 4 butter.

[0044] The preparation steps are as follows:

[0045] (1) According to the ratio, the wheat flour, daubi powder and buckwheat powder are weed, stir even, resulting in mixture a;, phospholipids and palm oil are referred to, stirring to the emulsification, resulting in mixture B;

[0046] (2) Add roast wheat bran to the mixture B, stirred in a horizontal mixer, stirred at 35 rpm for 5 minutes; continue to add butter, oatmeal, maltanol, cream flavor and bulk, stirred 5 Minute; then mixed A, stirred for 2 minutes, resulting in a dough;

[0047] (3) Use the dough using a roll printing machine, and then enter the ...

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Abstract

The invention relates to an inulin high-dietary-fiber nutritional cake with the function of preventing and improving constipation and a preparation method of the inulin high-dietary-fiber nutritional cake. The inulin high-dietary-fiber nutritional cake is prepared from the following raw materials in parts by weight: 42 to 48 parts of wheat flour, 10 to 14 parts of maltitol, 12 to 16 parts of palm oil, 7 to 14 parts of inulin, 3 to 6 parts of roasted wheat bran, 2 to 4 parts of oatmeal, 1 to 3 parts of buckwheat flour, 0.8 to 2.0 parts of swelling agent, 0.05 to 0.15 part of milk flavor, 0.1 to 0.2 part of phospholipid, 4 to 6 parts of water and 3 to 4 parts of butter. Wherein the weight ratio of the inulin to the wheat bran is (2-2.5): 1. According to the prepared nutritional cake, the weight ratio of the inulin to the wheat bran is (2-2.5): 1, so that the nutritional cake has the characteristics of being uniform in color and luster, glossy, crisp in taste, not sticky to teeth, clear in gradation, not prone to deterioration and the like, and meanwhile, the nutritional cake reaches the health standards of dietary fibers, low sugar, coarse grains and nutrition.

Description

Technical field [0001] The present invention relates to a daisy powder high dietary fiber nutrition cake with preventing and improving constipation function, which is a functional food technology. Background technique [0002] Food is the best medicine for human treatment of diseases, and diet is the use of food replacement drugs, and the disease is treated, and the cellular function is restored. The human body is restored to health is a long-term health method. With the development of society, the improvement of people's living standards and health awareness, modern social medical models are transformed from traditional therapeutic to preventive health care, using effective new resource raw materials that are helpful to people's health, to participate in food research and development, to people through diet Life and health bring beneficial help to create more social benefits. [0003] Dietary fibers are not digested by human body, but can be known for a class of carbohydrates th...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/062A21D2/18A21D2/36A21D2/16A21D2/34A21D8/06
Inventor 桑振亮王日涛冯桂宝白泽斌
Owner QING YUAN FOOD
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