Low-fat high-fiber Chinese wolfberry fruit oat balls and preparation method thereof

Abstract

The invention discloses low-fat high-fiber Chinese wolfberry fruit oat balls and a preparation method thereof, and belongs to the technical field of food / agricultural product processing. The Chinese wolfberry and oat ball product is prepared by the following steps: adding water into residue powder obtained by pulping Chinese wolfberry, oat, buckwheat, quinoa and konjaku flour according to certain parts by mass to prepare a round shape, and baking or steaming the round shape to obtain the Chinese wolfberry and oat ball product. The product has the characteristics of high dietary fiber and low fat, and can be eaten by people who need to reduce weight and hypertension, hyperlipidemia and hyperglycemia. The method is simple and easy to operate.

Description

Technical Field

[0001] The invention belongs to the technical field of processing food / agricultural products and their by-products, and relates to a low-fat and high-fiber wolfberry oatmeal ball and a preparation method thereof. Background Art

[0002] Lycium chinense Mill. is the mature fruit of Lycium chinense, a plant of the Solanaceae family. It is an economic fruit with a long history of both medicinal and edible uses. As of 2023, the national Lycium barbarum planting area is 1.83 million mu, mainly distributed in Gansu, Qinghai, Ningxia, Xinjiang, Inner Mongolia, Hebei, etc., with a fresh fruit output of 1.4 million tons, a processing conversion rate of 20%, and a dried fruit output of 240,000 tons. It can be seen that fresh fruit drinks and dried fruits are still the main product forms of Lycium barbarum processing. Fresh fruit is favored by consumers because of its relatively high nutrient retention rate. It is processed into puree, juice or blended juice, dairy products, etc., and the product diversification trend is obvious. However, in the process of preparing puree or juice from fresh fruit, in order to improve the edible quality and stability of puree and Lycium barbarum juice, a large amount of skin and seeds are filtered and separated, resulting in a large amount of residue. It is known that Lycium barbarum residue still contains a large amount of nutrients and active ingredients, such as dietary fiber, polysaccharides, proteins, polyphenols, pigments, etc. Therefore, the development and utilization of wolfberry residue has important economic value and practical significance for extending the wolfberry industry chain and increasing added value.

[0003] At present, the wet residue from pulping in the main wolfberry producing areas is mainly used directly as feed. There are some documents. Patent CN201911295147.7 reports the processing and utilization of the residue. Patent ZL201410458150.7 authorizes a wolfberry soluble dietary fiber and its preparation method, which uses wolfberry residue as raw material (including wolfberry juice, wolfberry water extract, wolfberry wine, wolfberry fermented wine, separation of wolfberry seeds or residues produced by producing wolfberry functional ingredients). Patent ZL97122345.9 authorizes a method for making wolfberry lactic acid fermented beverage using wolfberry residue, and the raw material is the residue after making wolfberry wine as the main ingredient. Patent CN CN201210347818.1 discloses a method for extracting α-glucosidase activity inhibitors from the residue after extracting wolfberry seeds from oil. Liu Kezhi et al. also extracted soluble dietary fiber from wolfberry residue. Long Xiaoyan et al. reported the study on extracting polysaccharides from wolfberry residues. In view of the scale of wolfberry pulping in the main production areas, the utilization rate of a large amount of residues is extremely low, resulting in an extreme waste of resources.

[0004] After wolfberry pulping, the residue is mainly skin and seeds, and the skin contains a large amount of dietary fiber and combined polyphenols. It is known that dietary fiber is a low-calorie nutrient with water absorption and oil retention. It is also a good food raw material for intestinal microbial flora. After being metabolized by the flora, it produces prebiotics, increases the volume of excrement, and has the effects of lowering blood cholesterol levels, reducing atherosclerosis, regulating blood sugar levels, and reducing weight. Combined polyphenols have multiple effects such as anti-oxidation, regulating sugar and lipid metabolism, and reducing weight. Based on this, the present invention makes full use of the residue after wolfberry pulping to develop a low-fat and high-quality wolfberry oatmeal ball, and proposes this patent. After searching, there is no report on the application research of wolfberry residue in this regard. Summary of the invention

[0005] The present invention aims to improve the utilization rate of wolfberry residues, develops a low-fat and high-fiber wolfberry oatmeal ball and a production method based on the nutrient characteristics of the residues, and provides a technical basis for the resource utilization of wolfberry pulping residues.

[0006] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical scheme:

[0007] A low-fat and high-fiber wolfberry oatmeal ball, the raw material composition of which is calculated by weight:

[0008]

[0009] A method for preparing low-fat and high-fiber wolfberry oatmeal balls is carried out according to the following steps:

[0010] (1) Raw material pretreatment: the wet residue separated after wolfberry fruit pulping is dried, powdered, and passed through a 40-mesh sieve for later use;

[0011] (2) The composition of the low-fat and high-fiber wolfberry oatmeal balls: 5-10 parts of wolfberry residue powder, 10-50 parts of oatmeal, 10-20 parts of buckwheat flour, 5-10 parts of quinoa flour, 5-10 parts of konjac flour, and 15-50 parts of water.

[0012] (3) Preparation of low-fat and high-fiber wolfberry oatmeal balls: Take wolfberry residue powder, buckwheat flour, konjac flour, and oatmeal in proportion by mass, add water and mix evenly until they are easily shaped by hand, add them to a manual ball rolling machine, make them into balls, and then bake or steam them to obtain low-fat and high-fiber wolfberry oatmeal balls.

[0013] Beneficial effects of the present invention:

[0014] (1) The present invention makes full use of the waste residue from wolfberry pulping to develop healthy food, thus providing a new approach for resource utilization of wolfberry residue.

[0015] (2) The wolfberry oatmeal ball of the present invention has the nutritional characteristics of low weight and high fiber, and is suitable for consumption by people who need to lose weight and have three highs.

[0016] (3) The low-fat and high-fiber wolfberry oatmeal balls of the present invention have simple production process, convenient operation, safety and reliability, and are suitable for industrial production. DETAILED DESCRIPTION

[0017] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below.

[0018] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0019] The technical solution of the present invention is further described below in conjunction with specific embodiments.

[0020] Example 1

[0021] Add 0.5kg of wolfberry residue powder, 1kg of oatmeal, 1kg of buckwheat flour, 0.5kg of quinoa flour, 0.5kg of konjac flour and 1.5L of water into a manual ball rolling machine and make 250 balls, each 20g. Bake in an oven at 150℃ for 30min, or steam for 30min to get low-fat and high-fiber wolfberry oatmeal balls.

[0022] Example 2

[0023] Add 1kg of wolfberry residue powder, 5kg of oatmeal, 2kg of buckwheat flour, 1kg of quinoa flour, 1kg of konjac flour and 5L of water into a manual ball rolling machine and make 750 balls, each weighing 20g. Bake in an oven at 150℃ for 30min, or steam for 30min to obtain low-fat and high-fiber wolfberry oatmeal balls.

[0024] Example 3

[0025] Add 0.8kg of wolfberry residue powder, 2.5kg of oatmeal, 1.5kg of buckwheat flour, 0.8kg of quinoa flour, 0.8kg of konjac flour and 2.8L of water into a manual ball rolling machine and make 460 balls, each weighing 20g. Bake in an oven at 150℃ for 30min, or steam for 30min to obtain low-fat and high-fiber wolfberry oatmeal balls.

[0026] sample Dietary fiber content (g / 100g by dry weight) Fat content (g / 100g by dry weight) Example 1 6.29 2.52 Example 2 11.32 2.95 Example 3 8.94 2.73

[0027] The present invention has been described by what are currently considered to be the most preferred and practical embodiments, and it should be understood that the present invention is not limited to the disclosed embodiments. On the contrary, its purpose is to cover various modifications and equivalent arrangements within the spirit and scope of the appended claims, and its scope is to be given the broadest interpretation to include all such modifications and equivalent structures permitted under the law.

Claims

1. A low-fat, high-fiber wolfberry oatmeal ball, characterized in that The raw material composition is calculated by mass:

2. The method for preparing low-fat and high-fiber wolfberry oatmeal balls according to claim 1, characterized in that Follow these steps: (1) Raw material pretreatment: the wet residue separated after wolfberry fruit pulping is dried, powdered, and passed through a 40-mesh sieve for later use; (2) The composition of the low-fat and high-fiber wolfberry oatmeal balls: 5-10 parts of wolfberry residue powder, 10-50 parts of oatmeal, 10-20 parts of buckwheat flour, 5-10 parts of quinoa flour, 5-10 parts of konjac flour, and 15-50 parts of water. (3) Preparation of low-fat and high-fiber wolfberry oatmeal balls: Take wolfberry residue powder, buckwheat flour, konjac flour, and oatmeal in proportion by mass, add water and mix evenly until they are easily shaped by hand, add them to a manual ball rolling machine, make them into balls, and then bake or steam them to obtain low-fat and high-fiber wolfberry oatmeal balls.

3. The low-fat, high-fiber wolfberry oatmeal ball according to claim 1, characterized in that The wolfberry oatmeal ball has the nutritional characteristics of low weight and high fiber, and is suitable for people who need to lose weight and have three highs.

Images