Hollow formed high dietary fiber snack and process for producing same

Abstract

The application discloses a production process of hollow formed high-dietary-fiber small food and the hollow formed high-dietary-fiber small food prepared by the production process. The production process comprises the following steps: S1, mixing and fermentation: mixing high-dietary-fiber raw materials, gluten, yeast, starch, salt, sodium bicarbonate, water and oil into a dough, and fermenting; S2, calendering and cutting: calendering the dough multiple times to form a dough skin, and cutting the dough skin into pieces; and S3, baking, so as to obtain the hollow formed high-dietary-fiber small food. The product is formed into an ultra-large bubble and has a crisp taste by special process treatment and an optimal formula combination, so that the problem of hard texture and rough taste of the high-dietary-fiber product is greatly improved, and the high-dietary-fiber product has edibility and great market prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food, in particular to a kind of hollow forming high dietary fiber snack and its production process. BACKGROUND

[0002] Now there are nearly 100 million people with glucose tolerance and diabetes in China, although the middle-aged and elderly people are still the high-risk groups of the disease, but glucose tolerance and diabetes also show a trend of youth. Snacks such as biscuits generally contain high sugar and starch, which is easy to absorb and can cause rapid blood sugar rise, so that the consumption of patients with glucose tolerance and diabetes is greatly limited.

[0003] Dietary fiber is a polysaccharide that cannot be digested and absorbed by the human gastrointestinal tract. According to whether it is dissolved in water, dietary fiber can be divided into soluble dietary fiber and insoluble dietary fiber. Insoluble dietary fiber can reduce the residence time of excrement in the intestinal tract, increase the volume of feces, and play a role in lubricating the intestine and defecation, which is essential for regulating the entire intestinal flora and cannot be replaced by soluble dietary fiber.

[0004] Modern dietary culture lacks dietary fiber, resulting in insufficient intake of dietary fiber for many people. With the development of human society into an industrial society and the development of processing science and technology, people have become more and more fastidious about food. Especially with the continuous technological innovation of breeding and food processing technology, producers can completely separate the endosperm and cortex of wheat and rice, and the part rich in dietary fiber (cortex) is discarded. The reason is that the grain cortex contains rich dietary fiber, but the dietary fiber is hard and has poor ductility, and even can cause damage to the raw materials that are easy to form a skeleton. Therefore, dietary fiber is less and less in modern processing. Through process design and formula matching, there is a great potential demand for producing a product with good taste and high dietary fiber.

[0005] Chinese patent CN107846907 A hard biscuit and its manufacturing method, the invention provides a hard biscuit containing grain flour, oil, sugar, organic acid monoglyceride and sodium stearoyl lactate. Mainly use sodium stearoyl emulsifier and organic acid monoglyceride as emulsifier, provide hard biscuit with crisp texture and excellent melt-in-mouth feeling without reducing strength. This scheme improves the taste of ordinary biscuits, but the content of dietary fiber in biscuits is low, which cannot supplement dietary fiber, and is not formed with large pores and does not form a crisp taste.

[0006] Chinese patent CN107319420 A Okra instant hollow crisp stick and preparation method thereof discloses an okra instant hollow crisp stick and a preparation method thereof. The okra instant hollow crisp stick takes fresh okra fruit as raw material, removes the root and tip of the okra fruit pod, and separates the fruit seeds for reuse, so that the prepared okra instant hollow crisp stick still maintains the original shape, has a crisp taste, and is rich in nutrition. The scheme utilizes the original hollow structure of okra to form a crisp taste, and does not utilize a process and a formula to generate a hollow structure. SUMMARY

[0007] In order to solve the texture of the high dietary fiber food hollow structure and bring good crisp taste, the application discloses a production process of a hollow formed high dietary fiber snack, which comprises the following steps:

[0008] S1, mixing and fermentation: high dietary fiber raw materials, gluten, yeast, starch, salt, sodium bicarbonate, water and oil are mixed into a dough, and fermentation is performed;

[0009] S2, calendering and cutting: multiple calendering forms a dough wrapper, and cutting.

[0010] S3, baking: the baking temperature is 170-230 DEG C, and baking is performed for 5-10 minutes, so that the product is reduced to below 3% moisture, and the hollow formed high dietary fiber snack is obtained;

[0011] The high dietary fiber raw material used in the step S1 is a clinker after being sieved through an 80-mesh screen; the moisture content of the dough obtained in the step S1 is 41%-49%; the proportion of the protein contained in the gluten in all materials is 4.8%-9.7%; in addition to water and gluten, the weight ratio of other materials used in the step S1 is:

[0012]

[0013] In some embodiments, the moisture content of the dough obtained in the step S1 is 43%-47%; the proportion of the protein contained in the gluten in all materials is 5.7%-8.6%.

[0014] In some embodiments, in addition to water and gluten, the weight ratio of other materials used in the step S1 is:

[0015]

[0016] In some embodiments, the thickness of the dough wrapper formed by multiple calendering in the step S2 is 0.5-5 mm, preferably 0.6-4 mm, and more preferably 0.8-2 mm.

[0017] In some embodiments, the step S2 is carried out by using a dough sheet rolling device for 2-18 times.

[0018] Further, the step S2 is carried out by using a dough sheet rolling device for 3-10 times. Preferably, 5-7 times.

[0019] In some embodiments, the high dietary fiber raw material used in the step S1 comprises one or more of cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber; and the high dietary fiber used in the step S1 contains more than 30% of insoluble dietary fiber.

[0020] In some embodiments, the step S1 is specifically as follows: taking high dietary fiber raw material, wheat gluten, starch, oil, yeast, salt, sodium bicarbonate, and water according to a ratio; dissolving the salt and sodium bicarbonate in water; taking the high dietary fiber raw material, wheat gluten, yeast, and starch, stirring while adding the water in which the salt and sodium bicarbonate are dissolved, and finally adding the oil, and stirring into a dough, and then fermenting. Further, the fermentation time is 1-5 h, preferably 2-4 h, and more preferably 2.5-3.5 h.

[0021] In some embodiments, the oil used in the step S1 is a plant oil.

[0022] In other embodiments, the oil used in the step S1 is an animal oil.

[0023] In another aspect, the present application discloses a hollow formed high dietary fiber snack, which is prepared by using the production process as described above.

[0024] In some embodiments, the dietary fiber content of the hollow formed high dietary fiber snack is not less than 15%.

[0025] The present application forms a special structure (hollow structure, commonly known as super large bubble or bubble) through a special process and a preferred formula combination, forms a crisp taste, greatly improves the problem of hard texture and rough taste of high dietary fiber products, and makes it edible and has a huge market prospect. The hollow structure is directly formed in the snack through the production process, and the whole production process is simple, fast, and suitable for industrialized production.

[0026] The thickness of the product, i.e. the size of the bubble, is affected by the size and shape of the cutting piece under the condition of a certain formula combination and other process conditions. In order to better characterize the beneficial effects of the present application, a certain size and shape of the cutting piece is set, i.e. the thickness of the dough sheet obtained by multiple calendering is 1.2 mm, and the cutting piece is 3 cm x 3 cm. Under the size and shape of the cutting piece, the bubble thickness of the hollow formed high dietary fiber snack produced by the production process of the present application is not less than 10 mm, the average value is not less than 15 mm, and the optimal thickness value is not less than 20 mm. Since the product dough sheet is very thin, after baking, the shell wrapping the bubble is very thin, so the product thickness is approximately equal to the bubble thickness.

[0027] At the same time, high dietary fiber is beneficial to promoting intestinal peristalsis and is beneficial to defecation and detoxification; low-fat, sugar-free components are also very suitable for obese people to eat; high dietary fiber, low-fat, sugar-free and other characteristics make the product suitable for diabetics to eat.

[0028] The four key links of the present application are:

[0029] 1. High dietary fiber raw material

[0030] Highly insoluble dietary fiber such as cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber is used as the main raw material. The raw material is cooked to moderately gelatinize the starch, so as to fill the product and also provide certain strength and skeleton for the calendering process. The final dietary fiber content of the product is not less than 15%.

[0031] 2. Moderate fineness

[0032] The particle size of the insoluble dietary fiber raw material is generally large, and the taste is rough, and the gas holding capacity is weak. By reducing the particle size to a suitable fineness, the quality of the product is improved. The dietary fiber raw material needs to pass through an 80-mesh sieve.

[0033] 3. Key moisture content

[0034] The moisture content is particularly critical, as it can meet the strength requirements, the smoothness of the surface, and the viscosity requirements of the material in the calendering production process. If the moisture content is too low, the overall strength of the product will be insufficient, and the gas holding capacity will be poor. If the moisture content is too high, the viscosity of the product will be large, and the scale production of the calendering production process will be impossible. The suitable moisture content after batching is 41%-49%, and the preferred moisture content is 43%-47%.

[0035] 4. Selecting suitable gluten as the skeleton of the dough sheet to meet the appropriate strength requirements of the production.

[0036] The product forming process adopts multi-stage calendering process, and therefore has certain requirements on the strength of the product. The protein content of the added active vital gluten accounts for 4.8%-9.7% of the total material content, preferably 5.7%-8.6%, so as to meet the requirements of the material ductility and elasticity in the calendering process.

[0037] The concept, specific structure and technical effects of the present application will be further described below in combination with the drawings and examples, so as to fully understand the purposes, features and effects of the present application. BRIEF DESCRIPTION OF DRAWINGS

[0038] Figure 1 is the appearance photo of the hollow formed high dietary fiber snack obtained in Example 1;

[0039] Figure 2 is the appearance photo of the hollow formed high dietary fiber snack obtained in Example 8;

[0040] Figure 3 is the cross-section photo of the hollow formed high dietary fiber snack obtained in Example 1;

[0041] Figure 4 is the appearance photo of the high dietary fiber snack obtained in Comparative Example 1;

[0042] Figure 5 is the cross-section photo of the high dietary fiber snack obtained in Comparative Example 1;

[0043] Figure 6 is the cross-section photo of the high dietary fiber snack obtained in Comparative Example 7;

[0044] Figure 7 is the appearance photo of the high dietary fiber snack obtained in Comparative Example 7. DETAILED DESCRIPTION

[0045] In order to make the technical means, creative features, purposes and effects achieved by the present application easy to understand, the present application is further described below in combination with specific drawings. However, the present application is not limited to the following examples.

[0046] It should be understood that the structures, proportions, sizes and the like shown in the drawings attached to the present specification are only used to cooperate with the content disclosed in the specification, so as to be understood and read by those skilled in the art, and do not have technical substantive significance, and any modification of the structure, change of the proportion relationship or adjustment of the size, without affecting the effects and purposes that can be achieved by the present application, should still fall within the scope of the technical content disclosed by the present application.

[0047] Example 1

[0048] 54 parts of high dietary fiber raw material, 16 parts of gluten (protein content 85%), 12 parts of starch, 15 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, 1 part of salt. Among them, the high dietary fiber raw material is subjected to heat treatment (i.e. maturation) and is passed through an 80-mesh sieve (taking the part that can pass through the 80-mesh sieve). The high dietary fiber raw material is mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0049] Dissolve the salt and sodium bicarbonate in 75 parts of water, take the high dietary fiber raw material, gluten, yeast, and starch, stir while adding the water in which the salt and sodium bicarbonate are dissolved in advance, finally add the vegetable oil, stir for 15 min to form a dough, ferment for 3 h, after seven times of calendering, reduce the thickness of the dough sheet to 1.2 mm, cut into dough sheets with a length and width of 3 cm each. The baking temperature is 170-230°C, and the baking time is 5-10 min, so that the product is reduced to less than 3% moisture, and there is no burning. A product with an unbroken cavity structure is produced during the baking process (see Fig. 1), and the average thickness of the bubbles is 2 cm. The dietary fiber content is 22%, and the crispness and taste are good. Figure 1

[0050] In the present application, the water content in the dough is required to be 41%-49%, which can meet the requirements of strength, smoothness of the surface, and viscosity of the material in the calendering production process. Preferably, it is 43%-47%.

[0051] Comparative Example 1 (low water content comparative example)

[0052] Except for the amount of water added, the materials are the same as in Example 1: 54 parts of high dietary fiber raw material, 16 parts of gluten (protein content 85%), 12 parts of starch, 15 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt.

[0053] Dissolve the salt and sodium bicarbonate in 55 parts of water, take the high dietary fiber raw material, gluten, yeast, and starch, stir while adding the water in which the salt and sodium bicarbonate are dissolved in advance, finally add the vegetable oil, stir for 15 min to form a dough, ferment for 3 h, after seven times of calendering, reduce the thickness of the dough sheet to 1.2 mm, cut into dough sheets with a length and width of 3 cm each, the baking temperature is 170-230°C, and the baking time is 5-10 min, so that the product is reduced to less than 3% moisture, and there is no burning. A product with an unbroken cavity structure is produced during the baking process, and the average thickness of the bubbles is 0.4 mm (see Fig. 2) and (see Fig. 3). Figure 4 5

[0054] Comparative Example 2 (high water content comparative example)

[0055] Except for the amount of water added, the materials are the same as in Example 1: 54 parts of high dietary fiber raw material, 16 parts of gluten (protein content 85%), 12 parts of starch, 15 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt.​​​

[0056] Dissolve salt and sodium bicarbonate in 90 parts of water, take high dietary fiber raw material, gluten, yeast, starch, one side stirring, one side add the water of pre-dissolved salt and sodium bicarbonate, finally add vegetable oil, stirring 15 min to form dough, fermentation 3h, there are serious problems in calendering, dough stick on the calendering roller, operation difficulty, poor formability.

[0057] Example 2 (high dietary fiber content)

[0058] 69 parts of high dietary fiber raw material, 14 parts of gluten (protein content 85%), 5 parts of starch, 9 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, 1 part of salt. Among them, the high dietary fiber raw material is subjected to heat treatment (i.e. curing) and passes through an 80-mesh sieve (take the part that can pass through the 80-mesh sieve). The high dietary fiber raw material is mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0059] Dissolve salt and sodium bicarbonate in 82 parts of water, take high dietary fiber raw material, gluten, yeast, starch, one side stirring, one side add the water of pre-dissolved salt and sodium bicarbonate, finally add vegetable oil, stirring 15 min to form dough, fermentation 3h, after seven times of calendering, the thickness of the dough is reduced to 1.2mm, and the dough is cut into strips with a length of 3cm and a width of 3cm. The baking temperature is 170℃-230℃, and the baking time is 5-10 minutes, so that the product is reduced to less than 3% moisture, and there is no burning. During the baking process, a product with unbroken cavity structure is produced, the average thickness of the bubbles is 1.5cm, the dietary fiber content of the product is 28%, and the crispness and taste are good.

[0060] Example 3 (low dietary fiber content)

[0061] 37 parts of high dietary fiber raw material, 16 parts of gluten (protein content 85%), 26 parts of starch, 18 parts of animal oil, 1 part of yeast, 1 part of sodium bicarbonate, 1 part of salt. Among them, the high dietary fiber raw material is subjected to heat treatment (i.e. curing) and passes through an 80-mesh sieve (take the part that can pass through the 80-mesh sieve). The high dietary fiber raw material is mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0062] Dissolve salt and sodium bicarbonate in 73 parts of water, take high dietary fiber raw material, gluten, yeast, starch, one side stirring, one side add the water of pre-dissolved salt and sodium bicarbonate, finally add oil, stirring 15 min to form dough, fermentation 3h, after seven times of calendering, the thickness of the dough is reduced to 1.2mm, and the dough is cut into strips with a length of 3cm and a width of 3cm. The baking temperature is 170℃-230℃, and the baking time is 5-10 minutes, so that the product is reduced to less than 3% moisture, and there is no burning. During the baking process, a product with unbroken cavity structure is produced, the average thickness of the bubbles is 1.5cm, the dietary fiber content of the product is 28%, and the crispness and taste are good.

[0063] From Example 2 and Example 3, it can be seen that proper adjustment of the dietary fiber content and adjustment of the starch content can obtain a product with higher bubble thickness, and the crispness and mouthfeel are also better. In the case of total weight parts being 100 parts, the high dietary fiber raw material can be taken in the range of 69-37 parts, and the starch can be taken in the range of 2-26 parts, so that a product with dietary fiber content of more than 15% can be obtained.

[0064] Comparative Example 3 (raw insoluble dietary fiber)

[0065] 54 parts of high dietary fiber raw material, 16 parts of vital gluten (protein content 85%), 12 parts of starch, 15 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt. Among them, the high dietary fiber raw material has not been baked (i.e. containing raw insoluble dietary fiber), but has passed through an 80-mesh sieve (taking the part that can pass through the 80-mesh sieve). The high dietary fiber raw material is mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0066] Dissolve the salt and sodium bicarbonate in 75 parts of water, take the high dietary fiber raw material, vital gluten, yeast, and starch, stir while adding the water in which the salt and sodium bicarbonate are dissolved, and finally add the oil, stir for 15 min to form a dough, ferment for 3 h, after seven times of rolling, reduce the thickness of the dough to 1.2 mm, and cut into dough pieces with a length and width of 3 cm. The baking temperature is 170-230°C, and the baking time is 5-10 min, so that the product is reduced to less than 3% moisture, and there is no charring. The product with unbroken cavity structure produced during baking is small, the average thickness of the bubbles is 0.8 cm, the dietary fiber content of the product is 22%, and the crispness and mouthfeel are general.

[0067] Comparative Example 4 (high dietary fiber raw material fineness comparison)

[0068] 54 parts of high dietary fiber raw material (mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber, with insoluble dietary fiber content of more than 30%. After aging, but not passing through an 80-mesh sieve), 16 parts of vital gluten (protein content 85%), 12 parts of starch, 15 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt.

[0069] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, yeast, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough was reduced to 1.2 mm, and the dough was cut into pieces each having a length and width of 3 cm. The pieces were baked at a temperature of 170-230°C for 5-10 minutes until the moisture content of the product was reduced to 3% or less, and the product was not scorched. During the baking process, the product did not have a hollow structure, the average thickness of the bubbles was 0.4 cm, the dietary fiber content of the product was 22%, and the crispness and taste of the product were average.

[0070] Comparative Example 5 (low reinforcement raw material)

[0071] 57 parts of high dietary fiber raw material, 8 parts of gluten (85% of protein content), 16 parts of starch, 16 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0072] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, yeast, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough was reduced to 1.2 mm, and the dough was cut into pieces each having a length and width of 3 cm. The pieces were baked at a temperature of 170-230°C for 5-10 minutes until the moisture content of the product was reduced to 3% or less, and the product was not scorched. During the baking process, the product did not have a hollow structure, the average thickness of the bubbles was 0.4 cm, the dietary fiber content of the product was 22%, and the crispness and taste of the product were average.

[0073] Comparative Example 6 (high reinforcement raw material)

[0074] 54 parts of high dietary fiber raw material, 23 parts of gluten (85% of protein content), 8 parts of starch, 12 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0075] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, yeast, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough sheet was reduced to 1.2 mm, and the dough sheet was cut into pieces each having a length and width of 3 cm. The baking temperature was 170°C-230°C, and the baking time was 5-10 minutes, so that the product had a moisture content of less than 3%. The product having an unbroken cavity structure produced during the baking process had an average thickness of 2.1 cm, a dietary fiber content of 23%, and a general crispness and taste, which did not satisfy the requirements for the taste of the product.

[0076] The product was formed by using a multi-stage rolling process, and thus had a certain strength, so as to satisfy the requirements for the extensibility and elasticity of the material during the rolling process. Comparative Examples 5 and 6 show that the gluten provided a skeleton for the dough sheet, so as to satisfy the requirements for the strength needed for the production.

[0077] Comparative Example 7 (Example without yeast)

[0078] 54 parts of high dietary fiber raw material, 16 parts of gluten (having a protein content of 85%), 13 parts of starch, 15 parts of vegetable oil, 1 part of sodium bicarbonate, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0079] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough sheet was reduced to 1.2 mm, and the dough sheet was cut into pieces each having a length and width of 3 cm. The baking temperature was 170°C-230°C, and the baking time was 5-10 minutes, so that the product had a moisture content of less than 3%. The product having an unbroken cavity structure produced during the baking process had an average thickness of 2.1 cm, a dietary fiber content of 23%, and a general crispness and taste, which did not satisfy the requirements for the taste of the product. Figure 6 and 7 ), a dietary fiber content of 22%, and a general crispness and taste.

[0080] Comparative Example 8 (Example without sodium bicarbonate)

[0081] 54 parts of high dietary fiber raw material, 16 parts of gluten (having a protein content of 85%), 13 parts of starch, 15 parts of vegetable oil, 1 part of yeast, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0082] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, yeast, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough was reduced to 1.2 mm, and the dough was cut into pieces each having a length and width of 3 cm. The pieces were baked at a temperature of 170-230°C for 5-10 minutes until the moisture content of the product was reduced to 3% or less, and the product was not burned. The product having an unbroken cavity structure produced during the baking process had an average thickness of 1.8 cm, and the product had a dietary fiber content of 22% and good crispness, but had a poor flavor.

[0083] Comparative Example 9 (Low Starch Comparative Example)

[0084] 64 parts of high dietary fiber raw material, 16 parts of gluten (having a protein content of 85%), 2 parts of starch, 15 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0085] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, yeast, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough was reduced to 1.2 mm, and the dough was cut into pieces each having a length and width of 3 cm. The pieces were baked at a temperature of 170-230°C for 5-10 minutes until the moisture content of the product was reduced to 3% or less, and the product was not burned. The product having an unbroken cavity structure produced during the baking process had an average thickness of 1.8 cm, and the product had a dietary fiber content of 22% and good crispness, but had a poor flavor.

[0086] Comparative Example 10 (High Starch Comparative Example)

[0087] 24 parts of high dietary fiber raw material, 16 parts of gluten (having a protein content of 85%), 42 parts of starch, 15 parts of vegetable oil, 1 part of yeast, 1 part of sodium bicarbonate, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0088] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, yeast, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough was reduced to 1.2 mm, and the dough was cut into pieces each having a length and width of 3 cm. The pieces were baked at a temperature of 170-230°C for 5-10 minutes until the moisture content of the product was reduced to 3% or less, and the product was not burned. The product having an unbroken cavity structure produced during the baking process had an average thickness of 1.9 cm, and the product had a dietary fiber content of 10%, a good crispness, and a good taste, but the dietary fiber content was relatively low.

[0089] Comparative Example 11 (Low Oil Content Comparative Example)

[0090] 54 parts of high dietary fiber raw material, 16 parts of gluten (having a protein content of 85%), 22 parts of starch, 5 parts of vegetable oil, 1 part of yeast, and 1 part of sodium bicarbonate, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0091] Salt and sodium bicarbonate were dissolved in 75 parts of water, and high dietary fiber raw material, gluten, yeast, and starch were stirred while adding the water in which salt and sodium bicarbonate were previously dissolved, and finally oil was added, and the mixture was stirred for 15 minutes to form a dough. The dough was fermented for 3 hours, and after being rolled seven times, the thickness of the dough was reduced to 1.2 mm, and the dough was cut into pieces each having a length and width of 3 cm. The pieces were baked at a temperature of 170-230°C for 5-10 minutes until the moisture content of the product was reduced to 3% or less, and the product was not burned. The product having an unbroken cavity structure produced during the baking process had an average thickness of 1.9 cm, and the product had a dietary fiber content of 10%, a good crispness, and a good taste, but the dietary fiber content was relatively low.

[0092] Comparative Example 12 (High Oil Content Comparative Example)

[0093] 46 parts of high dietary fiber raw material, 16 parts of gluten (having a protein content of 85%), 10 parts of starch, 25 parts of vegetable oil, 1 part of yeast, and 1 part of sodium bicarbonate, and 1 part of salt were used. The high dietary fiber raw material was heat-treated (i.e., cooked) and passed through a 80-mesh sieve (the portion passing through the 80-mesh sieve was used). The high dietary fiber raw material was mainly cereal bran, legume fiber, mushroom fiber, fruit fiber, and vegetable fiber.

[0094] The salt and sodium bicarbonate are dissolved in 75 parts of water, the high dietary fiber raw material, wheat gluten, yeast and starch are added while stirring, the water in which the salt and sodium bicarbonate are dissolved is added, and finally the oil is added, and the mixture is stirred for 15 minutes to form a dough. The dough is fermented for 3 hours, and after being rolled 7 times, the thickness of the dough is reduced to 1.2 mm, and the dough is cut into pieces each having a length of 3 cm and a width of 3 cm. The baking temperature is 170-230°C, and the baking time is 5-10 minutes, so that the moisture content of the product is reduced to less than 3%, and the product is not burnt. The product has an average thickness of 1.8 cm, a dietary fiber content of 18%, a good crispness and taste, but a high energy, and thus fails to meet the health requirements of the product.

[0095] Examples 4-8

[0096] Table 1 Raw material ratio, process parameters and technical effects of Examples 4-8

[0097]

[0098] Note: The high dietary fiber raw material is subjected to heat treatment (i.e. maturation) and is sieved through an 80-mesh sieve (the part that can pass through the 80-mesh sieve is taken). The high dietary fiber raw material mainly comprises grain bran, bean fiber, mushroom fiber, fruit fiber and vegetable fiber. The protein content of the wheat gluten is 85%. Since the product dough is very thin, the shell that wraps the bubbles is very thin (( Figure 3 ) after baking, and thus the thickness of the product is approximately equal to the thickness of the bubbles.

[0099] The preferred embodiments of the present application are described in detail above. It should be understood that many modifications and variations to the inventive concepts described and illustrated herein will be apparent to those skilled in the art in light of this disclosure. Accordingly, it is intended that the scope of the present application be limited only by the spirit and scope of the claims.

Claims

1. A process for producing a hollow formed high dietary fiber snack, characterized by, The method comprises the following steps: S1, mixing and fermentation: mixing high dietary fiber raw materials, gluten, yeast, starch, salt, sodium bicarbonate, water and oil to form a dough, and performing fermentation; S2, rolling and cutting: forming a dough sheet through multiple times of rolling, and cutting; S3, baking: baking at a temperature of 170-230℃ for 5-10 minutes to reduce the moisture content of the product to below 3%, thereby obtaining the hollow high dietary fiber snack. The high dietary fiber raw materials used in the step S1 are clinker that has passed through an 80-mesh sieve; the moisture content of the dough obtained in the step S1 is 41-49%; the proportion of the protein contained in the gluten in all materials is 4.8-9.7%; and the weight ratio of the other materials used in the step S1, except for water and gluten, is as follows: The thickness of the dough sheet formed through multiple times of rolling in the step S2 is 0.5-5mm.

2. The process for producing a hollow molded high-dietary fiber snack according to claim 1, wherein The moisture content of the dough obtained in the step S1 is 43-47%; the proportion of the protein contained in the gluten in all materials is 5.7-8.6%.

3. The process for producing a hollow molded high-dietary fiber snack according to claim 1, wherein The weight ratio of the other materials used in the step S1, except for water and gluten, is as follows:

4. The process for producing hollow shaped high dietary fiber snack of claim 1, wherein, The rolling is performed by using a dough sheet rolling device in the step S2, and the rolling times are 2-18.

5. The process for producing hollow shaped high dietary fiber snack of claim 4, wherein, The rolling is performed by using a dough sheet rolling device in the step S2, and the rolling times are 3-10.

6. The process for producing hollow shaped high dietary fiber snack of claim 1, wherein, The high dietary fiber raw materials used in the step S1 comprise one or more of grain bran, legume fiber, mushroom fiber, fruit fiber and vegetable fiber; and the insoluble dietary fiber content of the high dietary fiber used in the step S1 is above 30%.

7. The process for producing hollow shaped high dietary fiber snack of claim 1, wherein, The step S1 specifically comprises: taking high dietary fiber raw materials, gluten, starch, oil, yeast, salt, sodium bicarbonate and water according to the ratio; dissolving the salt and sodium bicarbonate in water; taking the high dietary fiber raw materials, gluten, yeast and starch, stirring while adding the water in which the salt and sodium bicarbonate are dissolved, finally adding the oil, and stirring to form a dough, and performing fermentation.

8. A hollow formed high dietary fiber snack characterized by, The hollow high dietary fiber snack is prepared by using the production process according to any one of claims 1-7.

9. The hollow formed high dietary fiber snack of claim 8, wherein, The dietary fiber content of the hollow high dietary fiber snack is not less than 15%.

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