A natural nutritious baking premix and its application

Abstract

This disclosure pertains to the field of nutritional food applications and discloses a natural nutritional baking premix powder and its applications. The premix powder is made from main ingredient powder, yogurt powder, sucrose, coconut flour, etc., mixed evenly in a specific weight ratio. The nutritional baking premix powder formula of this disclosure uses a combination of grains, yogurt powder, and coconut flour. By studying the baking characteristics of grain powder, yogurt powder, and coconut flour, and the influence of different ratios on the overall baking process of the premix powder, the optimal combination formula and preparation process of grain powder, yogurt powder, and coconut flour were determined, successfully replacing traditional emulsifiers, thickeners, non-dairy creamer, baking powder, flavorings, etc. The various baking products produced by this disclosure better meet the growing demand of modern consumers, especially children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option.

Description

Technical Field

[0001] This disclosure pertains to the field of nutritional food applications, and specifically relates to a natural nutritional baking premix powder and its applications. Background Technology

[0002] With the continuous improvement of people's living standards, baked goods such as bread and cakes from the West are playing an increasingly important role in people's lives. Various types, textures, and flavors of baked delicacies are emerging in an endless stream, and correspondingly, the premixed baking powder industry has also experienced rapid development. At the same time, people's demands for baked goods are constantly increasing. They not only have higher, more personalized, more diverse, and trendier demands for taste and texture, but also further requirements for the cleanliness of ingredient lists, nutritional richness, ease of preparation, and the breadth of compatible cookware. Therefore, claims such as "no artificial ingredients" and "no additives" have rapidly increased in China in recent years, especially in the categories of infant and children's food. To meet this rapidly growing demand and provide consumers with a new experience that combines deliciousness, health, nutrition, and convenience, the premixed baking powder industry urgently needs a product that uses familiar ingredients, has more diverse nutrients and higher nutrient content, and does not contain any emulsifiers, thickeners, powdered oils, baking powder, flavorings, or other additives. However, to date, premixed baking powder products on the market have not made substantial progress in terms of health and nutrition.

[0003] Muffin / cake premixes on the market, whether foreign or domestic brands, generally contain emulsifiers, powdered oils, thickeners, flavorings, baking powder, etc., and use sucrose as the first or second ingredient, or even add multiple sugars at the same time. This cannot meet the needs of the growing number of people who pursue a healthier diet.

[0004] Healthy food is even more important for children's growth. Because children's bodies are not yet fully developed, their health is more vulnerable than that of adults. Also, because children are lighter, and the allowable amount of additives in ordinary food is calculated based on the average adult weight, the intake of premixed powders containing multiple additives can damage children's digestive system, affect their growth and development, impair the absorption of protein, iron, zinc, calcium, etc., and induce symptoms such as allergies, tooth decay, obesity, calcium deficiency, gastrointestinal dysfunction, nutritional deficiencies, and precocious puberty.

[0005] Currently, there is an urgent need to provide a nutritious food suitable for children that does not contain any non-natural ingredients such as trans fatty acids, artificial colors, flavors, thickeners, emulsifiers, baking powder, preservatives, acidity regulators, and antioxidants.

[0006] The premixed baking powder industry needs not only healthier products but also more nutritious ones. Nutritional research confirms that the human body requires 41 essential nutrients for life. If the intake of a limited variety of foods is insufficient, certain essential nutrients may be lacking, affecting normal metabolism. Over time, this can impact health and even lead to illness. Therefore, global and Chinese dietary guidelines explicitly state that daily diets must include whole grains (coarse grains and miscellaneous grains).

[0007] Currently, most baking premixes on the market use wheat flour as the sole grain ingredient. Even if other grains are added, the proportion is very small, and little or no milk powder is added. Therefore, such traditional muffin / cake premixes, besides containing a large amount of carbohydrates and a small amount of cereal protein, cannot provide more dietary fiber, minerals, protein, and other nutrients, and cannot meet the pursuit of a diverse and balanced diet by people who want to eat healthily.

[0008] In reality, most grain-based foods that consumers regularly consume are primarily made from flour, rice, and starch. This includes scallion pancakes, noodles, steamed buns, fried dough sticks, rice porridge, rice balls, and dumplings. Flour and rice flour are refined grains, and their nutrients are reduced by more than 70% during processing. Furthermore, the nutrient content of wheat and rice is already far lower than that of many whole grains. However, with rapid economic and social development and a faster pace of life, most people cannot spend much time preparing meals and cannot follow the "Dietary Guidelines for Chinese Residents" to consume all five food groups daily, thus failing to replenish all the essential nutrients and dietary fiber in a timely and appropriate manner. Because whole grain foods generally have a rough texture and distinctive taste, children aged 3-15, who are still growing, find it difficult to adapt and develop a long-term consumption habit. The "Dietary Guidelines for Chinese Residents 2022" shows that 60% of adults did not consume whole grains or legumes during the three days of the dietary survey.

[0009] The "Dietary Guidelines for School-Age Children in China 2016" recommends a daily intake of 30-70g of whole grains and legumes. However, about 85.5% of children and adolescents (14.8% in urban areas and 14.1% in rural areas) did not reach the minimum recommended intake of whole grains and legumes (data from "Characteristics of Whole Grain and Legume Consumption of Children and Adolescents Aged 6-17").

[0010] Therefore, it is necessary to develop a healthier and more nutritious baking premix product. Summary of the Invention

[0011] This disclosure aims to at least solve one of the technical problems existing in the prior art, and to provide a natural nutritious baking premix and baked goods.

[0012] Specifically, the technical solution disclosed herein is as follows:

[0013] A natural nutritional baking premix powder, the formula of which includes the following ingredients in parts by weight: 30% to 90% main ingredient, 2% to 25% yogurt powder, 0% to 18% coconut flour, 0% to 2% baking soda, and 0% to 35% sugar.

[0014] Optionally, the main ingredient is grain powder, mixed grain powder, or nut powder.

[0015] Optionally, the cereal powder, mixed grain powder, or nut powder includes one or more of the following: wheat flour, corn flour, oat flour, black rice flour, pumpkin powder, starch, buckwheat flour, purple sweet potato flour, millet flour, bean flour, rice flour, red date powder, sesame powder, quinoa flour, Job's tears powder, and almond powder.

[0016] Optionally, the sugar comprises 5%-35% by weight.

[0017] Optionally, the sugar includes sucrose, trehalose, glucose, fructose, lactose, high-fructose corn syrup, honey, maltose, maltitol or erythritol, as well as other nutritional or non-nutritive sugar substitutes, and fruit powder.

[0018] Optionally, the yogurt powder is obtained by using milk or milk powder, combined with fermentation starters, and then spray-drying it after fermentation.

[0019] Optionally, the yogurt powder may also include modified milk powder obtained by adding other ingredients.

[0020] Optionally, the other ingredients include vegetable oil, starch, maltodextrin, or sugars.

[0021] Optionally, the coconut flour accounts for 2 to 15% by weight.

[0022] Optionally, the coconut flour refers to a product obtained by drying coconut meat or coconut milk and then grinding it into powder.

[0023] Optionally, the sum of the weights of the yogurt powder and the coconut flour accounts for between 3% and 35% of the weight of the premixed powder.

[0024] This disclosure also provides a baked food product made using the premixed powder disclosed herein.

[0025] Optionally, the baked goods include waffles, muffins, or cakes.

[0026] The baking premixes disclosed herein offer significant improvements in four aspects compared to traditional premixes:

[0027] 1. It achieves natural ingredients and a clean formula;

[0028] 2. It achieves a more diverse combination of nutritious ingredients, making the final product (pancakes or cakes) rich in dietary fiber, containing plant protein and milk protein with complementary amino acids, and containing much higher levels of minerals such as calcium, iron, and zinc than traditional grain foods made primarily of wheat flour and rice flour.

[0029] 3. The various pancakes and cakes made from this product have a richer, more natural milky aroma compared to those made from traditional baking premix recipes, resulting in a significant enhancement in food flavor;

[0030] 4. The various pancakes and cakes produced have significantly improved taste and texture compared to finished products made based on traditional baking premix recipes. This is a significant improvement over additive-free baking premix products.

[0031] Therefore, the various pancake and cake products disclosed in this invention are better able to meet the growing and urgent demand of modern consumers, especially parents of children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option. Detailed Implementation

[0032] To enable those skilled in the art to better understand the technical solutions of this disclosure, the disclosure will be further described in detail below with reference to specific embodiments.

[0033] This disclosure proposes a natural nutritional baking premix powder, the formula of which includes the following ingredients in parts by weight: 30% to 90% main ingredient, 2% to 25% yogurt powder, 0% to 18% coconut flour, 0% to 2% baking soda, and 0% to 35% sugar.

[0034] The specific configurations are shown in Table 1.

[0035] Table 1

[0036]

[0037] In the examples, the main ingredients are grain powder, mixed grain powder or nut powder. Generally speaking, suitable grain powder, mixed grain powder and nut powder include: corn powder, oat powder, black rice, pumpkin powder, starch, buckwheat powder, purple sweet potato powder, millet powder, bean powder, rice powder, red date powder, sesame powder, quinoa powder, Job's tears powder, almond powder, etc.

[0038] Specifically, in Example 1, the main ingredient is, for example, a combination of wheat flour and corn flour, with wheat flour accounting for 62% and corn flour accounting for 13%; in Example 2, the main ingredient is, for example, oat flour; in Example 3, the main ingredient is, for example, a combination of wheat and oats, with wheat flour accounting for 50% and oat flour accounting for 20%; in Example 4, the main ingredient is, for example, a combination of pumpkin flour and oats, with pumpkin flour accounting for 25% and oat flour accounting for 5%; in Example 5, the main ingredient is, for example, a combination of wheat flour, corn starch, and almond flour, with wheat flour accounting for 40%, corn starch accounting for 21%, and almond flour accounting for 15%; and in Example 6, the main ingredient is, for example, a combination of wheat flour, oat flour, and buckwheat flour. In Example 7, the main ingredients are, for example, a combination of wheat flour, black rice flour, and purple sweet potato flour, with wheat flour accounting for 52%, black rice flour 13%, and purple sweet potato flour 10%. In Example 8, the main ingredients are, for example, a combination of wheat flour, oat flour, and millet flour, with wheat flour accounting for 40%, oat flour 24%, and millet flour 10%. In Example 9, the main ingredients are, for example, a combination of wheat flour, corn flour, and soybean flour, with wheat flour accounting for 51%, corn flour 15%, and soybean flour 8%. In Example 10, the main ingredients are, for example, a combination of wheat flour and rice flour, with wheat flour accounting for 60% and rice flour 8%. In Example 11, the main ingredients are, for example, oat flour and red date powder, with oat flour accounting for 39% and red date powder accounting for 31%; in Example 12, the main ingredients are, for example, a combination of wheat flour, oat flour, and chickpea flour, with wheat flour accounting for 45%, oat flour accounting for 15%, and chickpea flour accounting for 5%; in Example 13, the main ingredients are, for example, a combination of wheat flour and sesame flour, with wheat flour accounting for 51% and sesame flour accounting for 18%; in Example 14, the main ingredients are, for example, a combination of oat flour and quinoa flour, with oat flour accounting for 65% and quinoa flour accounting for 9%; in Example 15, the main ingredients are, for example, a combination of wheat flour, oat flour, corn flour, and Job's tears flour, with wheat flour accounting for 60% and oat flour accounting for 18%. The main ingredients in Example 16 are wheat flour (8%), corn flour (5%), and barley flour (5%). In Example 17, the main ingredients are a combination of wheat flour and oat flour (47% wheat flour, 33% oat flour). In this case, the sweetening ingredients and the ingredients that promote expansion and gas production are added by the user according to their personal preference for sweetness and texture during batter preparation. In Example 18, the main ingredients are a combination of oat flour and cornstarch (80% oat flour, 10% cornstarch). The sweetening ingredients and the ingredients that promote expansion and gas production are added by the user according to their personal preference for sweetness and texture during batter preparation.

[0039] Among them, bean flour can be soybean flour or other bean flour, such as chickpea flour.

[0040] Understandably, the main ingredients can be one or more of the ingredients combined, such as wheat flour, corn flour, rice flour, etc., or a combination of multiple ingredients. Combining ingredients, such as using a mix of grain flours, mixed grain flours, or nut flours, is primarily to provide a more complex texture and flavor, as well as richer nutrition.

[0041] For example, the oat flour used in this invention is rich in protein, dietary fiber, unsaturated fatty acids, vitamins, and minerals. Oat flour has a fat content of 5-9%, equivalent to 4-5 times that of rice and wheat flour, ranking first among all grains. 80% of this fat is unsaturated fatty acids, mainly monounsaturated fatty acids, linoleic acid, and linolenic acid, with linoleic acid accounting for 38.1%-52.0% of the fat content. Linoleic acid is one of the most important essential fatty acids for the human body, playing a vital physiological role and reducing cholesterol accumulation in the cardiovascular system. Oat flour is also very rich in protein (15.6%), 1.6-2.3 times that of rice and wheat flour, ranking first among cereal grains. Oat protein has high nutritional value, containing 18 amino acids, 8 of which are essential amino acids. These 8 essential amino acids are not only abundant but also in a balanced ratio, closely resembling the FAO / WHO recommended nutritional pattern, resulting in high bioavailability. Oats contain more than twice the lysine of wheat and rice, and more than 1.7 times the tryptophan. Therefore, supplementing with oat products can help address the lysine deficiency often associated with the Chinese diet. Oats are rich in vitamins, including B1 and B2, as well as significant amounts of vitamin E, niacin, and folic acid. More importantly, oats contain both soluble and insoluble dietary fiber, earning them the reputation of being the "aristocrat" of natural dietary fiber. The total fiber content of oats is 17-21%, with soluble dietary fiber (mainly β-glucan) accounting for about one-third of the total, significantly higher than other grains. Furthermore, oats contain higher levels of vitamins B1 and B2 than rice, and a higher vitamin E content than wheat flour and rice. Oats are also rich in minerals, including calcium, iron, phosphorus, magnesium, zinc, copper, and selenium. The calcium content is significantly higher than that of wheat flour, rice, millet, and buckwheat flour, while the selenium content is equivalent to 3.72 times that of wheat, 7.9 times that of corn, and 34.8 times that of rice.

[0042] Oats have a significant effect on lowering serum total cholesterol, low-density cholesterol, triglycerides, and β-lipoprotein, while also raising serum high-density cholesterol to some extent, resulting in a very noticeable lipid-lowering effect. This is mainly because oats contain various substances that lower cholesterol, such as monounsaturated fatty acids and soluble dietary fiber. The β-glucan in oat's soluble dietary fiber forms a gel during digestion in the small intestine, thus surrounding cholesterol-rich bile acids and preventing cholesterol absorption into the bloodstream. Simultaneously, oats contain a relatively high amount of linoleic acid, which can combine with cholesterol to form esters, which are then degraded into bile acids and excreted. In particular, the large amount of linoleic acid can soften capillaries and has a function in preventing arteriosclerosis.

[0043] Oats have a blood sugar regulating effect. Compared with other major grains (such as wheat, corn, and rice), they can inhibit the rise in postprandial blood glucose concentration and adjust insulin levels. Therefore, oats are suitable as a therapeutic food for diabetics. The carbohydrates in rice and flour, once ingested, are uncontrollably hydrolyzed into glucose and enter the bloodstream, causing a sudden spike in blood glucose levels. In contrast, the carbohydrates in oats are slowly hydrolyzed into glucose, preventing a rapid rise in blood glucose. Simultaneously, the dietary fiber in oats can slow down the absorption of carbohydrates, improve the sensitivity of nerve endings to insulin, and reduce insulin secretion, which is beneficial for diabetic patients.

[0044] Oatmeal can help improve constipation because its dietary fiber has water-holding, oil-holding, and strong water-absorbing and swelling capabilities, as well as strong adsorption properties. Therefore, it can improve digestive function, promote gastrointestinal motility, and lubricate the intestines to relieve constipation. Oat fiber can shorten the time that stool stays in the large intestine, preventing the intestines from absorbing residual toxins, thereby reducing the chance of intestinal diseases and colon cancer caused by the accumulation of toxic waste. This laxative function is especially beneficial for patients with hypertension and heart disease, as many patients with hypertension and heart disease often suffer from cerebral hemorrhage and heart attacks due to dry stools and excessive straining during defecation.

[0045] Oats also help control weight. Oat fiber can absorb several times its own weight in water, swelling in the intestines to form a highly viscous sol or gel, slowing gastric emptying and creating a feeling of fullness. At the same time, oats provide sustained energy, keeping the feeling of fullness lasting longer, thus reducing the frequency and amount of meals and making it less likely to gain weight. Controlling weight and maintaining a good figure by eating oats is much better than using weight-loss drugs because it has no side effects. Oats are also considered an ideal natural food for weight loss.

[0046] The corn flour used in this disclosure is rich in protein, dietary fiber, unsaturated fatty acids, vitamins, minerals and other nutrients.

[0047] Corn boasts exceptional nutritional value among grains. Every 100 grams of corn contains 3.0-4.0 grams of fat, 3-6 times that of refined rice and wheat flour. The fat composition of corn flour is characterized by: over half being linoleic acid, and it also contains phytosterols, lecithin, and vitamin E, substances beneficial for preventing arteriosclerosis and promoting brain cell function. Corn's protein content is slightly higher than refined rice and wheat flour, while its fiber content is 4-10 times higher, thus stimulating intestinal peristalsis and preventing constipation. Corn's carotene content is 5 times higher than soybeans. Every 100 grams of corn contains a remarkable 22 milligrams of calcium, a rarity among grains.

[0048] Cornmeal has the effects of strengthening the spleen and removing dampness, regulating the stomach and intestines, and promoting urination, making it very suitable for people with spleen deficiency. Modern nutrition science also believes that cornmeal contains a large number of nutrients. The fiber content of fresh corn is 6-8 times that of refined rice and flour, which can lower the concentration of cholesterol in the blood, thereby playing a role in preventing cardiovascular and cerebrovascular diseases.

[0049] The carotene in cornmeal can be converted into vitamin A after being absorbed by the body, which has anti-cancer effects; plant cellulose can accelerate the excretion of carcinogens and other toxins; natural vitamin E can promote cell division, delay aging, lower serum cholesterol, prevent skin lesions, and also alleviate arteriosclerosis and brain function decline. Eating more corn can also inhibit the side effects of anti-cancer drugs, stimulate brain cells, and enhance brainpower and memory.

[0050] The coconut flour used in this disclosure is made from the solid matter remaining after coconut meat is made into coconut milk. After careful grinding, it becomes a very fine, flour-like substance, which is coconut flour. It is rich in dietary fiber and also contains carbohydrates, iron, phosphorus, calcium, potassium, magnesium, sodium, fat, protein, as well as vitamin C and vitamin B. It has the effect of supplementing nutrition and relieving constipation.

[0051] Coconut meat is a good source of dietary fiber, which is beneficial for improving gastrointestinal motility and relieving constipation. It is also rich in potassium, which can lower high blood pressure and is excellent for protecting heart function. The potassium in coconut meat helps balance body water and promotes sodium regulation. Coconut meat is also a good source of protein; half a cup contains 97 mg of threonine, which supports protein synthesis in the body. Furthermore, coconut meat is rich in iron, which helps improve anemia.

[0052] Each 1 / 4 cup of coconut flour contains 60 calories, 2.5 grams of fat, 6 grams of protein, 19 grams of carbohydrates, 12 grams of fiber, and 7 grams of net carbohydrates. Due to its high fiber content and low net carbohydrates, this low-carb flour is ideal for anyone who needs to promote digestive health.

[0053] The yogurt powder used in this disclosure is made from fresh milk through inoculation, fermentation, and drying. During lactic acid bacteria fermentation, the proteins in the milk break down into small curds, and the amount of polypeptides and free amino acids increases significantly. The fat in the milk is broken down into smaller fat globules and free fatty acids by the action of lactic acid bacteria lipase, resulting in a higher content of essential fatty acids and a lower cholesterol content. Fresh milk is rich in calcium, and while fermentation does not alter the calcium and other mineral content, the lactic acid produced during fermentation effectively improves the bioavailability of calcium and phosphorus in the human body. Therefore, the calcium and phosphorus in yogurt are more easily absorbed by the body.

[0054] Fermented lactic acid can inhibit the growth of harmful microorganisms, effectively maintaining the ecological balance of the intestinal flora and forming a biological barrier in the intestines, thus protecting the gut. It also promotes gastrointestinal motility and the secretion of digestive juices, preventing constipation and improving the absorption rate of various minerals. Especially for people with lactose intolerance, drinking yogurt will not cause bloating, gas, or diarrhea.

[0055] Regular consumption of yogurt can promote intestinal motility, shorten the transit time of food from the mouth to the excretion of the body, soften and ferment colon contents, increase stool volume, prevent constipation, and is beneficial in preventing colon cancer. Therefore, yogurt is hailed as a longevity food abroad.

[0056] The yogurt powder disclosed herein can be prepared by adding other ingredients, and its flavor exhibits the distinctive flavor of fermented yogurt, which is significantly different from ordinary powdered dairy products such as whole milk powder, skim milk powder, and modified milk powder.

[0057] Generally, premixed powder recipes also include added sugar to provide a sweet taste. Sugar can be added at the same time as the main ingredients when assembling the premixed powder, or it can be added later according to taste requirements. The amount of sugar added is 5%-35% of the weight of the premixed powder.

[0058] The sugars include sucrose, trehalose, glucose, fructose, lactose, maltose, high-fructose corn syrup, honey, maltitol or erythritol, as well as other nutritional or non-nutritive sugar substitutes, and high-sweetness fruit powders.

[0059] In Examples 1-16 above, the amount of yogurt powder added fluctuated between 2% and 21%, and the amount of coconut flour added fluctuated between 0% and 15%. The resulting pancakes, steamed cakes, and baked cakes all showed ideal performance in terms of flavor, moisture, fluffiness, and thickness.

[0060] Example 19

[0061] This embodiment tests the effectiveness of the premixed powder proposed in this disclosure in food preparation:

[0062] Test subjects: Examples 3, 13, 16 and Comparative Examples 1 to 6.

[0063] Comparative Example 1:

[0064] A premixed powder comprises 47% wheat flour, 34% oat flour, 5.2% white sugar, 0% yogurt powder, 13% coconut flour, and 0.8% baking soda.

[0065] Comparative Example 2:

[0066] A premixed powder comprises 43% wheat flour, 22% oat flour, 5.2% white sugar, 29% yogurt powder, 0% coconut flour, and 0.8% baking soda.

[0067] Comparative Example 3:

[0068] A premixed powder comprises 45% wheat flour, 24% oat flour, 5.2% white sugar, 2% yogurt powder, 23% coconut flour, and 0.8% baking soda.

[0069] Comparative Example 4:

[0070] A premixed powder comprises 61% wheat flour, 33% oat flour, 5.2% white sugar, 0% yogurt powder, 0% coconut flour, and 0.8% baking soda.

[0071] Comparative Example 5:

[0072] Wheat flour, white sugar, corn flour, powdered oils (vegetable oil, starch sugar, sodium octenyl succinate starch), maltodextrin, edible glucose, whey powder, sodium bicarbonate, glucono-5-lactone, calcium carbonate, edible salt, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, protein powder, phospholipids, xanthan gum, edible flavorings.

[0073] Comparative Example 6:

[0074] Wheat flour, white sugar, milk powder, non-dairy creamer, food additives (glyceryl stearate, hydroxypropyl distarch phosphate, sodium bicarbonate, guar gum, calcium dihydrogen phosphate, glucono-6-lactone, disodium dihydrogen pyrophosphate), lactose, edible salt, and edible flavorings.

[0075] Muffins were made using the baking premixes from Examples 3, 13, 16 and Comparative Examples 1-6. Thirty mothers with children aged 3 to 15 were invited to taste and evaluate the muffins. The muffins were scored in terms of softness, moisture and flavor, and then the scores were calculated and compared.

[0076] The scoring criteria are shown in Table 2:

[0077] Table 2

[0078]

[0079] Table 3

[0080]

[0081] Table 4

[0082]

[0083] The results are shown in Table 5:

[0084]

[0085] As can be seen from the table above, Examples 3, 13, and 16 all scored 4.5-5 points in the three dimensions of softness, moisture, and flavor, with Example 3 scoring the highest. In comparison: Comparative Example 1 scored below 3.5 in both moisture and flavor, indicating that insufficient yogurt powder significantly negatively impacted moisture and flavor; Comparative Example 2 scored only 2.9 in moisture and 3.7 in fluffiness, indicating that excessive yogurt powder significantly negatively impacted both moisture and fluffiness; Comparative Example 3 scored only 3.5 in both moisture and fluffiness, indicating that excessive coconut flour significantly negatively impacted both moisture and fluffiness; Comparative Example 4 scored below 3 in all three aspects (fluffiness, moisture, and flavor), indicating a significant synergistic effect between yogurt powder and coconut flour; Comparative Example 5, a product on the market, whose ingredient list included various additives (powdered oils (vegetable oil, starch sugar, sodium octenyl succinate starch), glucono-5-lactone, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, xanthan gum, and flavoring), achieved a fluffiness and moisture score above 4.5. Example 1 scored high, but its flavor score was significantly lower than that of Example 3. This indicates that the formulation of Example 3 is comparable to similar products on the market (but contains a large number of additives) in terms of softness, moisture, and flavor, and is significantly superior in flavor. More importantly, it has a fundamental differentiated advantage in terms of health (the amount of additives added). Comparative Example 6 is another similar product on the market. Its ingredient list contains some additives (calcium dihydrogen phosphate, glucono-8-lactone), but no flavoring. Its softness and moisture scores are both above 4.5, but its flavor score is only 1.9, which is significantly lower than that of Example 3 and also significantly lower than that of Comparative Example 4. This indicates that Example 3 is comparable to similar products on the market (but contains a small amount of additives and no flavoring) in terms of softness, moisture, and flavor, and is significantly superior in flavor. More importantly, it has a fundamental differentiated advantage in terms of health (the amount of additives added).

[0086] Example 20

[0087] This embodiment proposes a method for preparing baked goods using the premixed powder disclosed herein, wherein the baked goods are, for example, muffins, cakes, waffles, etc.

[0088] Specifically, the specific steps for making muffins using the premixed powder disclosed herein are as follows:

[0089] Mix the premixed powder disclosed herein with the corresponding amount of eggs, milk or water to make a batter. Preheat a frying pan to 185°C, pour in the batter, and control the temperature of the frying pan to about 185°C (low heat for gas stove, medium-low heat for multi-functional cooker, and normal setting for breakfast machine). After about 90 seconds, when the bottom of the pancake no longer sticks to the spatula, flip it over and cook for another 60 seconds or so before removing it from the pan.

[0090] Specific steps for making waffles using the premixed powder disclosed herein:

[0091] Mix the premixed powder disclosed herein with the appropriate amount of eggs, milk or water to make a batter. Pour the batter into a preheated breakfast machine or waffle maker, close the lid, heat for 3 minutes, open the lid, and the waffle is ready.

[0092] Specific steps for making cakes using the premixed powder disclosed herein:

[0093] Mix the premixed powder disclosed herein with the appropriate amount of eggs, milk or water to make a batter. Pour the batter into paper cups and bake in a preheated oven at 175 degrees Celsius for 18 minutes. The cakes are then ready to serve.

[0094] Specific steps for making a steamed cake using this disclosure:

[0095] Mix the premixed powder disclosed herein with the appropriate amount of eggs, milk or water to make a batter, pour it into a silicone cake cup, and then place the silicone cup into a boiling steamer and steam for 10 minutes to make a steamed cake.

[0096] Specific steps for making a microwave sponge cake using this disclosure:

[0097] Mix the premixed powder disclosed herein with the corresponding amount of eggs, milk or water to make a batter. Pour the batter into a silicone cake cup and then put the silicone cup into the microwave oven on high for 150 seconds (150 seconds for 250 grams of batter; add 30 seconds for every additional 50 grams of batter). The sponge cakes are then ready.

[0098] Specific steps for making cookies using the premixed powder disclosed herein:

[0099] Method 1: Pour the batter into a coin-sized amount onto a frying pan. You can pour in several at the same time. Then, like making pancakes, flip them over on both sides. Turn the heat to low or turn it off until the batter is dry and reaches the firmness of cookies.

[0100] Specific steps for making cookies using this disclosure:

[0101] Method 2: Pour the batter into the oven tray in the size of a coin or commemorative coin. You can pour in several at the same time. Then bake at 150 degrees Celsius with both top and bottom heat until the batter is dry and reaches the firmness of cookies.

[0102] After repeated testing, research, and comparison, the following patterns can be summarized regarding the amount of yogurt powder and coconut flour added: Coconut flour:

[0103] To ensure the batter has the appropriate consistency and fluidity, the weight of yogurt powder is preferably less than or equal to 21% of the total weight of the premixed powder; the weight of coconut flour is preferably less than or equal to 18% of the total weight of the premixed powder; and the sum of the weights of yogurt powder and coconut flour is preferably less than or equal to 35% of the total weight of the premixed powder.

[0104] To ensure that the muffins or cakes have proper rise, the sum of the weights of the yogurt powder and coconut flour should preferably be greater than or equal to 3% of the total weight of the premixed powder; the weight of the baking soda (sodium bicarbonate) should preferably be greater than or equal to 0.4% of the total weight of the premixed powder; baking powder can also be added to existing products, but the composition of baking powder is more complex, so for the sake of healthier products, baking powder can be used less or not at all.

[0105] To ensure that the muffins or cakes made have the right softness and melt-in-your-mouth texture, with a smooth and delicate taste, the sum of the weights of the yogurt powder and coconut flour should preferably be greater than or equal to 6% of the total weight of the premixed powder.

[0106] To ensure that the muffins or cakes have a certain firmness and a solid feel when biting, rather than a "crushing or sandy" texture, the weight of coconut flour should preferably be less than or equal to 15% of the total weight of the premixed flour.

[0107] To ensure that the muffins or cakes made have a certain firmness, and that they look, feel, and taste firm, without appearing collapsed, feeling soft and mushy, or having a wet and soggy texture like eating glutinous rice cakes, and without the outer crust being burnt and the inside being undercooked, the weight of the yogurt powder is preferably less than or equal to 25% of the total weight of the premixed powder, and the sum of the weights of the yogurt powder and coconut flour is preferably less than or equal to 38% of the total weight of the premixed powder.

[0108] To ensure that the muffins or cakes made with coconut flour do not have an unpleasant "floury" smell, the sum of the weights of the yogurt powder and coconut flour should preferably be greater than or equal to 5% of the total weight of the premixed powder.

[0109] To ensure that the muffins or cakes made do not have an unpleasant "eggy smell", the sum of the weights of the yogurt powder and coconut flour should preferably be greater than or equal to 9% of the total weight of the premixed powder.

[0110] To ensure that the muffins or cakes made do not have an unpleasant "milky" smell, the weight of the yogurt powder is preferably less than or equal to 28% of the total weight of the premixed powder.

[0111] To ensure that the muffins or cakes made do not have an unpleasant "alkaline taste", the weight of baking soda (sodium bicarbonate) is preferably less than or equal to 2% of the total weight of the premixed powder.

[0112] To ensure that the muffins or cakes have a minimum level of sweetness, the weight of sucrose or other nutritional or non-nutritive sweeteners (sweeteners) of equivalent sweetness is preferably greater than or equal to 5% of the total weight of the premix (other sugars or sweeteners can be converted to equivalent amounts based on their sweetness).

[0113] To ensure that the muffins or cakes baked within a certain baking time have an appealing color on the surface, the amount of yogurt powder added should preferably be greater than or equal to 4% of the total weight of the premixed powder.

[0114] Mechanism analysis:

[0115] The mechanism by which this disclosed formula can replace various additives is analyzed as follows:

[0116] 1. Traditional baking premixes utilize thickeners to enhance the water-holding capacity of the batter, resulting in a lighter, moister texture for muffins and cakes. This disclosure achieves a similar effect through the scientific ratio and synergistic effect of cereal flour, yogurt powder, and coconut flour. Yogurt powder is rich in coagulated casein, coconut flour is rich in dietary fiber, and cereal flour contains starch. The combination of these three significantly increases the batter's consistency, enhancing its water-holding capacity and increasing the moisture content of the final muffins and cakes, giving them a certain thickness and soft texture. Simultaneously, milk protein has been shown to aid in egg coagulation, thus giving the cake a certain firmness and preventing premature gas escape, resulting in a porous and elastic final product. However, if too much is added, the batter will hold too much water, leading to muffins and cakes that are not properly shaped, collapse, or are undercooked.

[0117] 2. Traditional baking premixes utilize emulsifiers to encapsulate structure-forming agents (gluten, egg white protein, and starch granules), preventing premature or excessive formation of the texture in muffins and cakes, thus achieving a delicate and soft texture. This disclosure achieves a similar effect by utilizing the scientific ratio and synergistic effect of yogurt powder and coconut flour. The milk fat in yogurt powder and the coconut fat in coconut flour have relatively low melting points compared to commonly used palm oil, shortening, and non-dairy creamer, allowing them to melt earlier. The melted fat has better fluidity, making it easier to mix into the batter and coat the gluten, egg white protein, milk protein, and starch granules, producing a stronger softening effect. This hinders the hydration and moisture absorption of starch and protein, preventing the formation of structure and resulting in a delicate and soft texture for the final product, muffins and cakes. Simultaneously, the fat in the yogurt powder and coconut flour also carries some air bubbles during batter mixing, providing some protection against the air bubbles released by sodium bicarbonate during heating and expansion. However, if too much is added, protein coagulation and starch gelatinization are excessively delayed, causing gas to be released before the structure is formed, resulting in insufficient rise, small muffins and cakes, and a dry and hard texture.

[0118] 3. Traditional baking premixes utilize powdered fats, non-dairy creamer, and emulsifiers to give muffins and cakes a moist (i.e., melt-in-your-mouth) texture. This disclosure achieves a similar effect by utilizing the scientific ratio and synergistic effect of yogurt powder and coconut flour. The milk fat in yogurt powder and the coconut fat in coconut flour have relatively low melting points—lower than commonly used palm oil, shortening, and non-dairy creamer—and also below body temperature. Therefore, they can "melt in your mouth," resulting in a noticeably moist texture.

[0119] 4. Traditional baking premixes utilize flavorings to impart a milky aroma and flavor to muffins and cakes. This disclosure achieves a similar effect through the scientific ratio and synergistic effect of yogurt powder, coconut flour, and cereal flour. The unique cheese aroma of yogurt powder and the unique coconut milk aroma of coconut flour, combined with the Maillard reaction produced during baking of the mixture of cereals, dairy products, and sugar, provide a rich aroma with a natural milky fragrance to baked goods such as muffins, cakes, and cookies. Furthermore, because the protein content of yogurt powder and coconut flour is nearly three times that of low-gluten flour, this disclosed baking premix exhibits a more complete and complex Maillard reaction between carbohydrates and proteins compared to traditional baking premixes, resulting in a richer variety of aroma compounds.

[0120] 5. Traditional baking premixes utilize emulsifiers to incorporate more gas into the batter during mixing. They also utilize the weak acidic substances in baking powder, such as disodium dihydrogen pyrophosphate, to neutralize the sodium bicarbonate in the baking powder, increasing gas production and regulating its rate, thus giving the baked muffins and cakes a delicate texture. This invention achieves a similar effect by utilizing the scientific ratio and synergistic effect of yogurt powder and coconut flour.

[0121] On the one hand, yogurt powder contains a large amount of lactic acid, which is converted from lactose. During the mixing of raw batter, this lactic acid reacts with the sodium bicarbonate in the premixed powder in the presence of water, producing many small bubbles (seed bubbles). These small bubbles are crucial for the texture of baked goods. The more small bubbles in the raw batter, the more steam and carbon dioxide produced during baking will fill these bubbles. On the other hand, the milk protein in yogurt powder helps the cereal fat, milk fat, and coconut fat in the premixed powder to capture and stabilize the numerous bubbles that are constantly generated during baking. This may be because the milk protein and calcium salts in milk combine to help stabilize the bubbles. In addition, during baking, the fat in yogurt powder and coconut flour slows down the solidification of gluten protein, whey protein, coconut protein, and starch. With the right ratio, the combined effect of these factors perfectly matches the gas production rate and the texture formation rate of the batter, preventing either premature or delayed gas production, ultimately resulting in a more fluffy appearance and texture in the finished product.

[0122] 6. The browning process is the most important factor in the coloring of muffins and cakes during baking. Browning is mainly caused by the combination of reducing sugars and proteins during baking to form a golden color. Yogurt powder and coconut flour have a protein content that is nearly three times that of low-gluten flour. Therefore, they can significantly enhance the browning process, allowing the outer crust of muffins and cakes to achieve an appealing color in a shorter baking time.

[0123] This disclosure provides a natural, nutritious baking premix powder and its preparation method. Compared with existing formulation technologies and current domestic and international muffin / cake premix powder products, its advantages are as follows:

[0124] 1. It contains no emulsifiers, thickeners, powdered oils, baking powder, flavorings or other additives, which meets the ever-evolving consumer demands—higher requirements for the cleanliness of food ingredients and the safety of children's diets, and a growing preference for natural ingredients.

[0125] 2. It has a rich natural milky aroma, as well as a blend of natural milky aroma, natural coconut aroma, and the aroma of roasted grains.

[0126] 3. It contains more diverse nutrients and higher nutrient content—rich in dietary fiber, contains more protein, including both plant protein and milk protein (significantly increasing the biological value of the protein), and contains more calcium, iron, and zinc.

[0127] Meanwhile, this invention uses grain flour, mixed grain flour or nut flour as the main ingredients, supplemented with yogurt powder and coconut flour, and adds appropriate proportions of sugar or sugar substitute and sodium bicarbonate. After adding eggs, milk or water and mixing well, the batter has good dough consistency and fluidity. The baked muffins or cakes look thick and full with an attractive color, and taste soft, delicate and moist, which has a wonderful appearance and taste of "thick and soft, firm and fluffy".

[0128] Therefore, the natural nutritional baking premixes disclosed herein, compared with traditional formula premixes, are more in line with the needs of people who are health-conscious, those who are nutritious, and children aged 3-15 who are growing up, for baking products with healthier ingredients, richer nutrition, and a wider range of applicable scenarios.

[0129] It is understood that the above embodiments are merely exemplary embodiments used to illustrate the principles of this disclosure, and this disclosure is not limited thereto. For those skilled in the art, various modifications and improvements can be made without departing from the spirit and substance of this disclosure, and these modifications and improvements are also considered to be within the scope of protection of this disclosure.

Claims

1. A natural and nutritious baking premix, characterized in that, The premixed powder formula includes the following ingredients by weight percentage: main ingredient 30%–90%, yogurt powder 2%–21%, coconut flour 2%–15%, baking soda 0.5%–2%, and sugar 0%–35%; the sum of the weight of the yogurt powder and the coconut flour accounts for between 3% and 35% of the weight of the premixed powder; the premixed powder does not contain any other additives. The main ingredients include wheat flour, oat flour, corn flour, or rice flour; The yogurt powder is obtained by using milk or milk powder, adding fermentation starters, fermenting and then spray drying to make powder; The coconut flour refers to the solid substance remaining after coconut meat is made into coconut milk, which is then dried and ground into powder.

2. The natural nutritional baking premix according to claim 1, characterized in that: The main ingredients also include one or more of the following: black rice flour, pumpkin flour, starch, buckwheat flour, purple sweet potato flour, millet flour, bean flour, red date flour, sesame flour, quinoa flour, Job's tears flour, and almond flour.

3. The natural nutritional baking premix according to claim 1, characterized in that: The sugar content is 5%-35% by weight.

4. The natural nutritional baking premix according to claim 3, characterized in that: The sugars include sucrose, trehalose, glucose, maltose, fructose, honey, high-fructose corn syrup, maltitol or erythritol, or other nutritional and non-nutritive sugar substitutes.

5. A baked food product, characterized in that, The baked goods are made using the premixed powder according to any one of claims 1-4.

6. The baked food according to claim 5, characterized in that, The baked goods include waffles, muffins, or cakes.

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