CN103988863A - A low calorie and high nutrition baked food with health promotion function - Google Patents
A low calorie and high nutrition baked food with health promotion function Download PDFInfo
- Publication number
- CN103988863A CN103988863A CN201310054156.3A CN201310054156A CN103988863A CN 103988863 A CN103988863 A CN 103988863A CN 201310054156 A CN201310054156 A CN 201310054156A CN 103988863 A CN103988863 A CN 103988863A
- Authority
- CN
- China
- Prior art keywords
- powder
- buckwheat
- parts
- sweet potato
- wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 19
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 230000035764 nutrition Effects 0.000 title claims abstract description 17
- 230000036541 health Effects 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 15
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 12
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 10
- 239000010495 camellia oil Substances 0.000 claims abstract description 10
- 239000008165 rice bran oil Substances 0.000 claims abstract description 10
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 9
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 229920002678 cellulose Polymers 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 235000019774 Rice Bran oil Nutrition 0.000 claims abstract description 7
- 239000001913 cellulose Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 13
- 239000000845 maltitol Substances 0.000 claims description 12
- 235000010449 maltitol Nutrition 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000010447 xylitol Nutrition 0.000 claims description 10
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 9
- 229940035436 maltitol Drugs 0.000 claims description 9
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 8
- 241000186000 Bifidobacterium Species 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 8
- 150000002515 isoflavone derivatives Chemical class 0.000 claims description 8
- 235000008696 isoflavones Nutrition 0.000 claims description 8
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 239000001099 ammonium carbonate Substances 0.000 claims description 7
- 235000012501 ammonium carbonate Nutrition 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 230000029087 digestion Effects 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- YNVZDODIHZTHOZ-UHFFFAOYSA-K 2-hydroxypropanoate;iron(3+) Chemical compound [Fe+3].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O YNVZDODIHZTHOZ-UHFFFAOYSA-K 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 claims description 5
- 239000011706 ferric diphosphate Substances 0.000 claims description 5
- 235000007144 ferric diphosphate Nutrition 0.000 claims description 5
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims description 5
- 229940036404 ferric pyrophosphate Drugs 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000000376 reactant Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 244000290333 Vanilla fragrans Species 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000020186 condensed milk Nutrition 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 9
- 230000004151 fermentation Effects 0.000 abstract description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 210000000582 semen Anatomy 0.000 abstract 2
- 241000186016 Bifidobacterium bifidum Species 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000010980 cellulose Nutrition 0.000 description 7
- 241000219051 Fagopyrum Species 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 2
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 2
- ALYNCZNDIQEVRV-UHFFFAOYSA-N 4-aminobenzoic acid Chemical compound NC1=CC=C(C(O)=O)C=C1 ALYNCZNDIQEVRV-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 229940031439 squalene Drugs 0.000 description 2
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- -1 Endo-β-glucanase Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 229960004050 aminobenzoic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229930185884 camellianin Natural products 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
A low calorie and high nutrition baked food with health promotion function is prepared from coarse fiber food such as semen Fagopyri Esculenti powder, testa Tritici, sweet potato powder, and semen Maydis powder, etc., by fermenting with probiotic bacteria such as Bacillus bifidus, lactobacillus, Bacillus subtilis, and yeast powder, and mixing with wheat flour, skimmed milk powder, rhizoma Amorphophalli refined powder, and nutrition enhancing component. The buckwheat, wheat bran and sweet potato powder are rich in cellulose, and are decomposed into small molecular weight organic matters after fermentation, so that the buckwheat, wheat bran and sweet potato powder are beneficial to absorption by a human body; the buckwheat flour is used as a protein source, the buckwheat flour is high in protein content and rich in various mineral substances, the rice bran oil and the camellia oil contain a large amount of unsaturated fatty acids and have the effects of inhibiting obesity, preventing high blood pressure, high blood sugar, high blood fat and the like, and the nutrient-enriched components supplement trace elements such as calcium, iron and the like, vitamins and dietary fibers which are daily required by.
Description
Technical field
The present invention relates to a kind of bakery, especially relate to a kind of low in calories, high nutrition baking food with health care.
Background technology
Bakery is to take flour, dusty yeast, salt, granulated sugar and water as base stock, add appropriate grease, dairy products, egg and additive etc., process means through series of complex cures the instant food forming, its a great variety, shape and color is all good, at once agreeable to the taste, can be as refreshment, can, as staple food, be loved by the people again.
The nutrient balance food that production nutritional labeling proportionate relationship abundant and each nutritional labeling meets human body needs pattern is the development trend of bakery.But commercially available bakery mostly contains a large amount of saturated fatty acids and salt, its heat is also very high, and nutrition is unbalanced, not comprehensive, is not suitable for three high crowd and patients with diabetes mellitus, even the long-term edible unbalanced and obesity symptom of nutrition that also can cause of normal person.Market increases day by day to low in calories, high nutrition, the demand with the bakery of health care.
Summary of the invention
The object of this invention is to provide a kind of low in calories, high nutrition baking food with health care, with improve existing bakery saturated fatty acid and salt content is high, nutrition is unbalanced, not comprehensively, be not suitable for the technical problems such as three high crowds, diabetes patient, obese people are edible.
The present invention mainly solves the problems of the technologies described above by following technical proposals: a kind of low in calories, high nutrition baking food with health care, and this bakery comprises that following component forms by weight configuration:
Wheat flour 40-60 part, buckwheat 20-28 part, wheat bran 22-28 part, sweet potato powder 10-16 part, corn flour 4-6 part, Bifidobacterium 0.0002-0.0003 part, Bacillus acidi lactici 0.0001-0.0002 part, bacillus subtilis 0.0025-0.005 part, cellulase 0.06-0.1 part, dusty yeast 0.04-0.06 part, skimmed milk power 6-8 part, konjaku powder 1.2-1.6 part, egg 6-10 part, rice bran oil 20-24 part, camellia oil 6-10 part, maltitol 20-24 part, xylitol 10-12 part, isoflavones 0.5-1 part, fortification composition 5.16-7.69 part, sodium acid carbonate 0.3-0.34 part, ammonium carbonate 0.3-0.4 part, flavor enhancement 5-9 part, salt 1-1.6 part, the method for making described bakery is: A. is by buckwheat, wheat bran, sweet potato powder, corn flour packs solid into and continuously ferments in reaction unit, installs through 95-105 ℃ of thermophilic digestion sterilizing 2-3 minute and is cooled to after 22-30 ℃, to installing inoculating bifidobacterium in the tank of place, Bacillus acidi lactici, bacillus subtilis, cellulase, dusty yeast, sends into tunnel-type fermenting streamline after material is fully stirred and in pH value 4.5-6, the 10-12 hour that ferments in 22-32 ℃, reactant is after filtration, 80 ℃ of heat inactivations obtain tunning,
B. after tunning being mixed with rice bran oil, camellia oil with wheat flour, skimmed milk power, konjaku powder, egg, slowly in mixture, add maltitol, xylitol, isoflavones, fortification composition, sodium acid carbonate, ammonium carbonate, flavor enhancement, salt etc. and constantly stir, forming batter; At 26-32 ℃, pour batter into die for molding after standing 30 minutes, then send into the inherent 180-220 ℃ of baking 10-15 minute of baking box.
As preferably, described fortification composition is calcium carbonate 0.7-0.8 part, calcium oxalate 0.7-0.8 part, ferric pyrophosphate 0.01-0.015 part, ferric lactate 0.01-0.015 part, vitamin C 0.04-0.06 part, cellulose 4-6 part.
As preferably, described flavor enhancement is the mixture of one or several arbitrary proportions of cocoa power, condensed milk, chocolate, sesame, vanilla, fruit juice.
In the present invention's batching, buckwheat is rich in lysine, dietary fiber and needed by human body trace element.
Wheat bran is the byproduct that wheat processing becomes flour, and it contains dietary fiber, Cobastab, vitamin E and p-aminobenzoic acid, and it has the excretion of improvement, reduces the effects such as cholesterol, prevention of intestinal tract disease, moistening lung Wu Fa.
Sweet potato powder is made by Ipomoea batatas, and it is rich in starch, dietary fiber, carrotene, vitamin etc., and fat content and heat are all very low, and it can stop carbohydrate to become fat, is conducive to fat-reducing.
Bifidobacterium is the beneficial flora in human body intestinal canal, and it can safeguard enteron aisle normal bacteria group balance, suppresses the growth of pathogen, and in enteron aisle synthetic vitamin, amino acid, improve the absorption of human body to calcium.
Bacillus acidi lactici is also the beneficial flora useful to human body, and it can make carbohydrate fermentation produce a large amount of lactic acid, and it can maintain the microecological balance in enteron aisle, the generation of prevention and inhibition tumour, strengthens immunity of organisms, promotes digestion, side is combined into amino acid and vitamin, reduces cholesterol.
Bacillus subtilis is widely used in food, feed fermentation, it can consume the free oxygen in environment, promotes the growth of anaerobic bacteria, and it also can synthesizing lactic acid, the multiple B family vitamins such as energy synthetic vitamin B1, B2, B6, nicotinic acid, can suppress harmful microbe growth in body.
Cellulase is a kind of important enzyme product, mainly circumscribed 1,4 beta-glucanase, Endo-β-glucanase, beta-glucosidase etc., consists of.It plays biocatalysis when decomposition of cellulose, by the cellulose decomposition that is difficult to digestion, is the protein of monose or polysaccharide, improves cellulosic digestibility, contributes to absorb the active ingredient of buckwheat, wheat bran.
Konjaku powder main component is high molecular weight non-ionic mannosan, the effect that it has promoting blood circulation and removing blood stasis, anti-cancer and detumescence, relaxes bowel, and its contained mannosan water suction can be expanded, and has made us satiety, is desirable diet food.
In rice bran oil, the unsaturated fatty acid content such as oleic acid and linoleic acid is more than 90%, and content of phytosterol surpasses 5%, and it also contains the multiple bioactive ingredients such as abundant vitamin E, complex lipid, phosphatide, squalene, is a kind of edible oil of health.
Camellia oil is the exclusive edible vegetable oil of China, it is nutritious, be rich in the trace elements such as camellianin, Tea Polyphenols, tannin and squalene and zinc, iron, its unsaturated fatty acid content is more than 93%, has anticancer, cardiac stimulant, delays senility, improves immunity, suppresses fat, prevention three high effects.
Maltitol is the liquefied sugar alcohol being obtained by maltose hydrogenation, and maltitol can promote the absorption of calcium; Maltitol is difficult to digest and assimilate, and the heat of generation is few, does not also stimulate the secretion of insulin in body, can also reduce the excessive accumulation of body fat, therefore can be used as the sweetener of patients with diabetes mellitus; It also can be used as fatty substitute.
Xylitol is a kind of natural plant sweetening agent.Maltitol and xylitol are health sugar, and or not containing sucrose, heat is extremely not low, can be used as the substitute of white sugar.
Isoflavones, from the plumule of large bean, is the natural nutrient with multiple important physiologically active, is easily absorbed by the body, and can supplement the nutrients rapidly.For osteoporosis, breast cancer, prostate cancer, cardiovascular and cerebrovascular disease, there is good preventive and therapeutic effect.
The feature such as that the present invention has is nutritious, meals are balanced, saturated fatty acid content is low.Its buckwheat, wheat bran, sweet potato powder are rich in abundant cellulose, are decomposed into afterwards by fermentation little molecular weight organic matter, are beneficial to absorption of human body; Buckwheat is as protein source, its protein content is high, be rich in several mineral materials, rice bran oil and camellia oil contain a large amount of unrighted acids, there are the obesity of inhibition, prevention three height, improve immunity texts, maltitol and xylitol are originated as sugar, and heat is extremely low, and fortification composition has supplemented trace element, vitamin and the dietary fibers such as the daily required calcium of human body, iron.The present invention has improved the weak point of existing bakery, is applicable to all kinds of crowds edible, and it has met the demand of people to high-quality bakery, has good promotional value.
Accompanying drawing explanation
Fig. 1 is the continuously ferment structural representation of reaction unit of solid;
Fig. 2 is the schematic diagram of material trough;
Fig. 3 is the structural representation of measuring pump;
Fig. 4 is the cutaway view of measuring pump.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, technical scheme of the present invention is further described.Fig. 1 is the structural representation of fermentation tough biscuit continuous fermentation apparatus, and Fig. 2 is the structural representation of material trough, and Fig. 3 is the structural representation of measuring pump, and Fig. 4 is the cutaway view of measuring pump.As shown in the figure, this solid reaction unit that continuously ferments comprises stand 1, conveyer belt 41.On stand 1, be provided with tank body 2, be provided with a plurality of inoculated tubes 21 on described tank body 2, be provided with rotating cylinder 22 in tank body 2, be provided with stirring vane 23 in rotating cylinder 22, rotating cylinder 22 one end are connected with stirring motor 24.Tank body 2 right sides are provided with minute hopper 3, on minute hopper, are provided with measuring pump 30, and described measuring pump 30 comprises drive motors 31, pump head 33, and pump head 33 tops are provided with entrance 36, and pump head 33 bottoms are provided with outlet 37.In pump head 33, be provided with a plurality of raft plates 35 and a rotating shaft 34, raft plate 35 is axially disposed within rotating shaft 34, its outer rim and pump head 33 inwall laminatings, and described drive motors 31 output shafts are connected with decelerator 32, and decelerator 32 output shafts are connected with rotating shaft 34.
Conveyer belt 41 main bodys (except starting point end) are positioned at fermentation tunnel 4, and its starting point end stretches out outside fermentation tunnel 4 and docks with measuring pump 30 outlets 37; In described fermentation tunnel, conveyer belt 41 head end tops are provided with overlay film running roller 43, on overlay film running roller 43, rolling running roller 44, are provided with waterproof ventilated membrane 47.Position send the top of end of tape to be provided with rolling running roller 44, and the below of conveyer belt end is provided with blow tank 45.Described conveyer belt 41, overlay film running roller 43, rolling running roller 44 are all connected with servo electrode 46 separately.Material in tank body 2 is after being fully uniformly mixed, through a minute hopper 3, enter tunnel-type fermenting streamline 4, and ferment in material trough 42, overlay film running roller 43 can cover material trough 42 tops by waterproof ventilated membrane 47, guarantee that material is not contaminated, the operation of conveyer belt 41 can be made as 24 hours in one week, and it can guarantee that material ferments under constant condition.
Embodiment 1: this has the low in calories of health care, the preparation method of high nutrition baking food is: by 20 parts of buckwheats, 22 parts of wheat brans, 10 parts of sweet potato powder, 4 parts of corn flour pack solid into and continuously ferment in reaction unit, device was through 95 ℃ of thermophilic digestion sterilizings 3 minutes and be cooled to after 22 ℃, to 0.0002 part of inoculating bifidobacterium in device place tank, 0.0001 part of Bacillus acidi lactici (109cfu/g), 0.0025 part of bacillus subtilis (108cfu/g), 0.06 part of cellulase, 0.04 part of dusty yeast (107cfu/g), after fully being stirred, material sends into tunnel-type fermenting streamline and in pH value 4.5, in 22 ℃, ferment 10 hours, reactant after filtration, 80 ℃ of heat inactivations obtain tunning.
By after tunning, 40 parts of wheat flours, 4 parts of corn flour, 6 parts of skimmed milk powers, 1.2 parts of konjaku powders, 6 parts, egg, 20 parts of rice bran oils, 6 parts of mixing of camellia oil, slowly in mixture, add 20 parts of maltitols, 10 parts of xylitols, 0.5 part of isoflavones, 5.46 parts of fortification compositions, 0.3 part of sodium acid carbonate, 0.3 part of ammonium carbonate, 5 parts of flavor enhancements, 1 part of salt and constantly stir, forming batter.At 26 ℃, pour batter into die for molding after standing 30 minutes, then send into the inherent 180 ℃ of bakings of baking box 15 minutes.
Described fortification composition is 0.7 part, calcium carbonate, 0.7 part of calcium oxalate, 0.01 part of ferric pyrophosphate, 0.01 part of ferric lactate, 0.04 part of vitamin C, 4 parts of celluloses.
Embodiment 2: this has the low in calories of health care, the preparation method of high nutrition baking food is: by 24 parts of buckwheats, 25 parts of wheat brans, 13 parts of sweet potato powder, 5 parts of corn flour pack solid into and continuously ferment in reaction unit, device was through 100 ℃ of thermophilic digestion sterilizings 2.5 minutes and be cooled to after 26 ℃, to 0.00025 part of inoculating bifidobacterium in device place tank, 0.00015 part of Bacillus acidi lactici, 0.0037 part of bacillus subtilis, 0.08 part of cellulase, 0.05 part of dusty yeast, after fully being stirred, material sends into tunnel-type fermenting streamline and in pH value 5.3, in 27 ℃, ferment 11 hours, reactant after filtration, 80 ℃ of heat inactivations obtain tunning.
By after tunning, 50 parts of wheat flours, 5 parts of corn flour, 7 parts of skimmed milk powers, konjaku powder 1.2-1.6 part, 8 parts, egg, 22 parts of rice bran oils, 8 parts of mixing of camellia oil, slowly in mixture, add 22 parts of maltitols, 11 parts of xylitols, 0.75 part of isoflavones, 6.52 parts of fortification compositions, 0.32 part of sodium acid carbonate, 0.35 part of ammonium carbonate, 7 parts of flavor enhancements, 1.3 parts of salt and constantly stir, forming batter; At 29 ℃, pour batter into die for molding after standing 30 minutes, then send into the inherent 200 ℃ of bakings of baking box 12.5 minutes.
Described fortification composition is 0.75 part, calcium carbonate, 0.75 part of calcium oxalate, 0.012 part of ferric pyrophosphate, 0.013 part of ferric lactate, 0.05 part of vitamin C, 5 parts of celluloses.
Embodiment 3: this has the low in calories of health care, the preparation method of high nutrition baking food is: by 28 parts of buckwheats, 28 parts of wheat brans, 16 parts of sweet potato powder, 6 parts of corn flour pack solid into and continuously ferment in reaction unit, device was through 105 ℃ of thermophilic digestion sterilizings 2 minutes and be cooled to after 30 ℃, to 0.0003 part of inoculating bifidobacterium in device place tank, 0.0002 part of Bacillus acidi lactici, 0.005 part of bacillus subtilis, 0.1 part of cellulase, 0.06 part of dusty yeast, after fully being stirred, material sends into tunnel-type fermenting streamline and in pH value 6, in 32 ℃, ferment 12 hours, reactant after filtration, 80 ℃ of heat inactivations obtain tunning.
By after tunning, 60 parts of wheat flours, 6 parts of corn flour, 8 parts of skimmed milk powers, 1.6 parts of konjaku powders, 10 parts, egg, 24 parts of rice bran oils, 10 parts of mixing of camellia oil, slowly in mixture, add 24 parts of maltitols, 2 parts of xylitols, 1 part of isoflavones, 7.69 parts of fortification compositions, 0.34 part of sodium acid carbonate, 0.4 part of ammonium carbonate, 9 parts of flavor enhancements, 1.6 parts of salt and constantly stir, forming batter; At 32 ℃, pour batter into die for molding after standing 30 minutes, then send into the inherent 220 ℃ of bakings of baking box 10 minutes.
Described fortification composition is 0.8 part, calcium carbonate, 0.8 part of calcium oxalate, 0.015 part of ferric pyrophosphate, 0.015 part of ferric lactate, 0.06 part of vitamin C, 6 parts of celluloses.
Flavor enhancement described in embodiment 1-3 is the mixture of one or several arbitrary proportions of cocoa power, condensed milk, chocolate, sesame, vanilla, fruit juice, in actual production, can consider interpolation according to demand.
Finally, it should be pointed out that the above specific embodiment is only the more representational example of the present invention.Obviously, the invention is not restricted to the above-mentioned specific embodiment, can also have many distortion.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done the above specific embodiment, all should think and belong to protection scope of the present invention.
Claims (3)
1. low in calories, a high nutrition baking food with health care, is characterized in that this bakery comprises that following component forms by weight configuration:
Wheat flour 40-60 part, buckwheat 20-28 part, wheat bran 22-28 part, sweet potato powder 10-16 part, corn flour 4-6 part, Bifidobacterium 0.0002-0.0003 part, Bacillus acidi lactici 0.0001-0.0002 part, bacillus subtilis 0.0025-0.005 part, cellulase 0.06-0.1 part, dusty yeast 0.04-0.06 part, skimmed milk power 6-8 part, konjaku powder 1.2-1.6 part, egg 6-10 part, rice bran oil 20-24 part, camellia oil 6-10 part, maltitol 20-24 part, xylitol 10-12 part, isoflavones 0.5-1 part, fortification composition 5.16-7.69 part, sodium acid carbonate 0.3-0.34 part, ammonium carbonate 0.3-0.4 part, flavor enhancement 5-9 part, salt 1-1.6 part, the method for making described bakery is: A. is by buckwheat, wheat bran, sweet potato powder, corn flour packs solid into and continuously ferments in reaction unit, installs through 95-105 ℃ of thermophilic digestion sterilizing 2-3 minute and is cooled to after 22-30 ℃, to installing inoculating bifidobacterium in the tank of place, Bacillus acidi lactici, bacillus subtilis, cellulase, dusty yeast, sends into tunnel-type fermenting streamline after material is fully stirred and in pH value 4.5-6, the 10-12 hour that ferments in 22-32 ℃, reactant is after filtration, 80 ℃ of heat inactivations obtain tunning,
B. after tunning being mixed with rice bran oil, camellia oil with wheat flour, skimmed milk power, konjaku powder, egg, slowly in mixture, add maltitol, xylitol, isoflavones, fortification composition, sodium acid carbonate, ammonium carbonate, flavor enhancement, salt etc. and constantly stir, forming batter; At 26-32 ℃, pour batter into die for molding after standing 30 minutes, then send into the inherent 180-220 ℃ of baking 10-15 minute of baking box.
2. a kind of low in calories, high nutrition baking food with health care according to claim 1, is characterized in that described fortification composition is calcium carbonate 0.7-0.8 part, calcium oxalate 0.7-0.8 part, ferric pyrophosphate 0.01-0.015 part, ferric lactate 0.01-0.015 part, vitamin C 0.04-0.06 part, cellulose 4-6 part.
3. a kind of low in calories, high nutrition baking food with health care according to claim 1, is characterized in that described flavor enhancement is one or several mixtures of cocoa power, condensed milk, chocolate, sesame, vanilla, fruit juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310054156.3A CN103988863B (en) | 2013-02-20 | 2013-02-20 | A low calorie and high nutrition baked food with health promotion function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310054156.3A CN103988863B (en) | 2013-02-20 | 2013-02-20 | A low calorie and high nutrition baked food with health promotion function |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103988863A true CN103988863A (en) | 2014-08-20 |
| CN103988863B CN103988863B (en) | 2016-12-28 |
Family
ID=51303406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310054156.3A Active CN103988863B (en) | 2013-02-20 | 2013-02-20 | A low calorie and high nutrition baked food with health promotion function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103988863B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489024A (en) * | 2014-12-15 | 2015-04-08 | 北京正隆斋全素食品有限公司 | Functional food with blood lipid decreasing assisting function and preparation method thereof |
| CN104872260A (en) * | 2015-05-27 | 2015-09-02 | 闭炳春 | Low-sugar chestnut layer cake with cinnamon oil and making method thereof |
| CN105028550A (en) * | 2015-09-11 | 2015-11-11 | 范征 | Fermentation composition and balance fermentation method |
| CN107668122A (en) * | 2017-11-22 | 2018-02-09 | 东莞亿智食品有限公司 | A kind of few sugared Graham cracker and its processing method |
| CN107690332A (en) * | 2015-06-11 | 2018-02-13 | 雀巢产品技术援助有限公司 | Dietary supplements |
| CN107996646A (en) * | 2017-08-23 | 2018-05-08 | 扬州润康生物科技有限公司 | It is a kind of suitable for high dietary-fiber low sugar wafer formula of Obese children and preparation method thereof |
| CN108576097A (en) * | 2018-06-03 | 2018-09-28 | 宁德职业技术学院 | Konja health-care noodles processing equipment based on tea polyphenols toxin expelling effect |
| CN109090452A (en) * | 2018-08-06 | 2018-12-28 | 武汉轻工大学 | A kind of extruding cake and preparation method thereof adding fermenting wheat bran |
| CN109170520A (en) * | 2018-07-12 | 2019-01-11 | 江西普润食品有限公司 | A kind of Spondias axillaris cake and the preparation method and application thereof rich in dietary fiber |
| CN110710676A (en) * | 2019-11-13 | 2020-01-21 | 北京神飞航天应用技术研究院 | Aerospace-grade nutrition formula suitable for regulating human body function |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04253033A (en) * | 1991-01-30 | 1992-09-08 | Sanyo Electric Co Ltd | Liquid crystal display device |
| JP4253033B1 (en) * | 2008-06-18 | 2009-04-08 | 久美子 隈川 | Raw powder for processed food |
| KR20100036399A (en) * | 2008-09-30 | 2010-04-08 | 박귀조 | Method of manufacturing dough using deep sea water |
| CN101703090A (en) * | 2009-11-15 | 2010-05-12 | 内蒙古科技大学 | Method for preparing hulless oat breakfast biscuits |
| KR20110100613A (en) * | 2011-08-30 | 2011-09-14 | 박귀조 | Method of manufacturing dough using deep sea water |
| CN102369965A (en) * | 2010-08-12 | 2012-03-14 | 邓忠元 | Effective blood-sugar-reducing and cancer-preventing fragrant and sweet formula flour for bread, cakes and desserts |
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
-
2013
- 2013-02-20 CN CN201310054156.3A patent/CN103988863B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04253033A (en) * | 1991-01-30 | 1992-09-08 | Sanyo Electric Co Ltd | Liquid crystal display device |
| JP4253033B1 (en) * | 2008-06-18 | 2009-04-08 | 久美子 隈川 | Raw powder for processed food |
| KR20100036399A (en) * | 2008-09-30 | 2010-04-08 | 박귀조 | Method of manufacturing dough using deep sea water |
| CN101703090A (en) * | 2009-11-15 | 2010-05-12 | 内蒙古科技大学 | Method for preparing hulless oat breakfast biscuits |
| CN102369965A (en) * | 2010-08-12 | 2012-03-14 | 邓忠元 | Effective blood-sugar-reducing and cancer-preventing fragrant and sweet formula flour for bread, cakes and desserts |
| KR20110100613A (en) * | 2011-08-30 | 2011-09-14 | 박귀조 | Method of manufacturing dough using deep sea water |
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489024A (en) * | 2014-12-15 | 2015-04-08 | 北京正隆斋全素食品有限公司 | Functional food with blood lipid decreasing assisting function and preparation method thereof |
| CN104872260A (en) * | 2015-05-27 | 2015-09-02 | 闭炳春 | Low-sugar chestnut layer cake with cinnamon oil and making method thereof |
| CN107690332A (en) * | 2015-06-11 | 2018-02-13 | 雀巢产品技术援助有限公司 | Dietary supplements |
| US11660322B2 (en) | 2015-06-11 | 2023-05-30 | Societe Des Produits Nestle S.A. | Dietary supplement |
| CN105028550A (en) * | 2015-09-11 | 2015-11-11 | 范征 | Fermentation composition and balance fermentation method |
| CN107996646A (en) * | 2017-08-23 | 2018-05-08 | 扬州润康生物科技有限公司 | It is a kind of suitable for high dietary-fiber low sugar wafer formula of Obese children and preparation method thereof |
| CN107668122A (en) * | 2017-11-22 | 2018-02-09 | 东莞亿智食品有限公司 | A kind of few sugared Graham cracker and its processing method |
| CN108576097A (en) * | 2018-06-03 | 2018-09-28 | 宁德职业技术学院 | Konja health-care noodles processing equipment based on tea polyphenols toxin expelling effect |
| CN109170520A (en) * | 2018-07-12 | 2019-01-11 | 江西普润食品有限公司 | A kind of Spondias axillaris cake and the preparation method and application thereof rich in dietary fiber |
| CN109090452A (en) * | 2018-08-06 | 2018-12-28 | 武汉轻工大学 | A kind of extruding cake and preparation method thereof adding fermenting wheat bran |
| CN110710676A (en) * | 2019-11-13 | 2020-01-21 | 北京神飞航天应用技术研究院 | Aerospace-grade nutrition formula suitable for regulating human body function |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103988863B (en) | 2016-12-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103988863B (en) | A low calorie and high nutrition baked food with health promotion function | |
| CN106889414A (en) | Double bacterium solid hawthorn beverages | |
| CN101240255A (en) | Method for preparing probiotics leaven used for plant-derived albumen | |
| CN103653170A (en) | Stachyose probiotics solid beverage | |
| CN110353098A (en) | A kind of corn stover fermented feed and preparation method thereof | |
| CN111567619B (en) | Preparation method and application of high-quality hemp fermented milk | |
| CN106172758A (en) | A kind of Yoghourt being effectively improved intestinal microenvironment and preparation method thereof | |
| CN105767177A (en) | Fruit and vegetable enzyme sour milk and preparation method thereof | |
| CN103371318B (en) | Dietary nutrition replenishing food | |
| CN109198337A (en) | A kind of active probiotic fermented cereal beverage and preparation method thereof | |
| CN108782874A (en) | A kind of selenium-rich black tea drinks | |
| KR20170118934A (en) | Mineral fortified natural supplements | |
| CN103988870B (en) | A kind of biscuit and continuous fermentation apparatus thereof | |
| CN103976021A (en) | Preparation method of nut functional yogurt | |
| CN109998096A (en) | A kind of ferment probiotic powder controlling weight | |
| KR101884634B1 (en) | Lactobacillus fermented drink mixture having weight control effect | |
| CN112931866A (en) | Edible amino acid enzyme and preparation method thereof | |
| KR101106676B1 (en) | Nutrition balanced baby food and invalid diets fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof | |
| JP2002238494A (en) | Method for producing lactobacillus fermented liquor, and food using the same as raw material | |
| KR101515253B1 (en) | Agent for promoting the secretion of and/or suppressing decrease of adiponectin | |
| CN104472705A (en) | Processing method of purple sweet potato yogurt beverage | |
| KR101421284B1 (en) | Composition for Improving Constipation and Manufacturing Method thereof | |
| Noomhorm et al. | Functional foods, nutraceuticals and probiotics as functional food components | |
| CN110637916A (en) | Edible fermented short peptide and preparation method thereof | |
| CN101548694A (en) | Health xylitol peanut crisp |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhou Tao Inventor after: Li Huiming Inventor after: Zhang Shaobo Inventor before: Zhou Tao Inventor before: Fang Yunquan Inventor before: Li Huiming Inventor before: Zhang Shaobo |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHOU TAO FANG YUNQUAN LI HUIMING ZHANG SHAOBO TO: ZHOU TAO LI HUIMING ZHANG SHAOBO |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yin Hang Inventor after: Zhou Tao Inventor before: Zhou Tao Inventor before: Li Huiming Inventor before: Zhang Shaobo |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20161020 Address after: 433000 Hubei Province, Xiantao City Road No. 29 Applicant after: HUBEI ZHIQUAN PATENT TECHNOLOGY APPLICATION DEVELOPMENT Co.,Ltd. Address before: 433000 Xiantao, along the Yangtze River Road, Hubei attached No. 2 Applicant before: Zhou Tao |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220526 Address after: 300450 building 4, No. 170, Huanghai Road, economic and Technological Development Zone, Binhai New Area, Tianjin Patentee after: TIANJIN ALPHA HEALTH-CARE PRODUCTS CO.,LTD. Address before: No. 29, Da Hong Nan Road, Xiantao, Hubei Province Patentee before: HUBEI ZHIQUAN PATENT TECHNOLOGY APPLICATION DEVELOPMENT Co.,Ltd. |
|
| TR01 | Transfer of patent right |