CN112890094A - 一种健脾全麦面食及其制作方法 - Google Patents
一种健脾全麦面食及其制作方法 Download PDFInfo
- Publication number
- CN112890094A CN112890094A CN202110331899.5A CN202110331899A CN112890094A CN 112890094 A CN112890094 A CN 112890094A CN 202110331899 A CN202110331899 A CN 202110331899A CN 112890094 A CN112890094 A CN 112890094A
- Authority
- CN
- China
- Prior art keywords
- parts
- flour
- dough
- spleen
- tonifying
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 73
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- 241000209140 Triticum Species 0.000 claims abstract description 27
- 235000021307 Triticum Nutrition 0.000 claims abstract description 27
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 27
- 239000003765 sweetening agent Substances 0.000 claims abstract description 27
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 23
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 20
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 19
- 239000001689 FEMA 4674 Substances 0.000 claims abstract description 15
- 229930182647 Trilobatin Natural products 0.000 claims abstract description 15
- GSTCPEBQYSOEHV-QNDFHXLGSA-N trilobatin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C=C1O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 GSTCPEBQYSOEHV-QNDFHXLGSA-N 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 12
- 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 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 229930189775 mogroside Natural products 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000003756 stirring Methods 0.000 claims description 13
- 235000010485 konjac Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 240000005979 Hordeum vulgare Species 0.000 claims description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 239000000252 konjac Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000725 suspension Substances 0.000 claims description 8
- 230000004913 activation Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims 1
- 235000015927 pasta Nutrition 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 17
- 210000004369 blood Anatomy 0.000 abstract description 17
- 235000008429 bread Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 11
- 230000006870 function Effects 0.000 abstract description 9
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 6
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 6
- 230000001105 regulatory effect Effects 0.000 abstract description 6
- 230000036186 satiety Effects 0.000 abstract description 6
- 235000019627 satiety Nutrition 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000001276 controlling effect Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 208000002720 Malnutrition Diseases 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 235000014633 carbohydrates Nutrition 0.000 abstract description 4
- 230000001071 malnutrition Effects 0.000 abstract description 4
- 235000000824 malnutrition Nutrition 0.000 abstract description 4
- 208000015380 nutritional deficiency disease Diseases 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000019197 fats Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 229960004793 sucrose Drugs 0.000 description 6
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 238000010521 absorption reaction Methods 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
- 239000003814 drug Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 206010033307 Overweight Diseases 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000112 colonic effect Effects 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 210000002216 heart Anatomy 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 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
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000004877 mucosa Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000296609 Celastrus angulatus Species 0.000 description 1
- 206010008342 Cervix carcinoma Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241001633106 Lithocarpus Species 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000006105 Uterine Cervical Neoplasms Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000029145 body fluid secretion Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 201000010881 cervical cancer Diseases 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 210000001100 crypt cell Anatomy 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 description 1
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000028169 periodontal disease Diseases 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 210000003932 urinary bladder Anatomy 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种健脾全麦面食及其制作方法,包括如下重量份数的原料:黑麦粉150‑200份、小麦粉150‑200份、酵母4‑8份、魔芋粉3‑5份、甜味剂0.05‑8份、膳食纤维15‑30份、赤小豆粉10‑30份和薏米粉20‑50份;所述甜味剂包括蔗糖、罗汉果甜苷和三叶苷中的一种或多种组合。本发明制作的馒头或吐司与普通面食相比,能量、脂肪和碳水化合物更低,蛋白质更高,具有消化慢、饱腹感强,口味、口感细滑绵软等优点,还具备健脾养胃效果,实现调节血糖、调节血脂、预防心脑血管疾病的功能,有利于超重肥胖人群控制食欲,防止体重增长,又不会造成营养不良,适合所有的人群食用。
Description
技术领域
本发明涉及食品技术领域,具体是一种健脾全麦面食及其制作方法。
背景技术
我国传统发酵面食的种类很多,包括馒头、包子、花卷和饼类等蒸烙制品。随着人们对对发酵食品的重视,新产品品种不断增加,商品化产品的质量有了明显改善。最近几年,两种最主要的发酵主食产品,圆形揉制馒头和方形刀切馒头已较好地实现了机械化生产,馒头工业化生产企业在各地陆续兴起,商品化馒头在超市几乎琳琅满目,质量和卫生得到进一步保障,产业化发展迈出了坚实的步伐。
吐司面包是用长方形带盖或不带盖的模具烘烤制作的听型面包,常作为早餐供人们食用。随着全球化和跨文化交际的不断发展,中西方的饮食文化正在趋于融合,吐司面包作为烘焙食品的重要组成部分,日益受到人们青睐。但由于吐司含水量较高,放置后易发霉变质,特别是高温高湿环境中长霉时间大大缩短,因此传统的吐司类产品通常加入人工防腐剂以提高其货架期。这些人工防腐剂往往进入人体后还会影响到人们的身体健康。且由于吐司保水性不好,因此放置后易造成面粉老化、口感下降、适口性较差。
现有的面食一般只能满足饱腹需要,口味单一,功能单一,不具备保健效果,不能实现调节血糖、调节血脂、预防心脑血管疾病的功能。随着生活水平的提高,人们的饮食习惯已从温饱型向健康、营养型转变,因此,健康营养面食的研制将是现代社会的需求。
以上背景技术内容的公开仅用于辅助理解本发明的发明构思及技术方案,其并不必然属于本专利申请的现有技术,在没有明确的证据表明上述内容在本专利申请的申请日已经公开的情况下,上述背景技术不应当用于评价本申请的新颖性和创造性。
发明内容
本发明目的在于提供一种健脾全麦面食及其制作方法。本发明制作的馒头或吐司与普通面食相比,能量、脂肪和碳水化合物更低,蛋白质更高,具有消化慢、饱腹感强,口味、口感细滑绵软等优点,还具备健脾养胃效果,实现调节血糖、调节血脂、预防心脑血管疾病的功能,有利于超重肥胖人群控制食欲,防止体重增长,又不会造成营养不良,适合所有的人群食用。
一种健脾全麦面食,包括如下重量份数的原料:黑麦粉150-200份、小麦粉150-200份、酵母4-8份、魔芋粉3-5份、甜味剂0.05-8份、膳食纤维15-30份、赤小豆粉10-30份和薏米粉20-50份;所述甜味剂包括蔗糖、罗汉果甜苷和三叶苷中的一种或多种组合。
本发明方案进一步优化为:所述甜味剂由质量比为1-3:1的罗汉果甜苷和三叶苷组成,所用的重量份数为0.05-0.2份。
所用的罗汉果甜苷为市售产品,其纯度≥98%,萃取于广西特产经济植物罗汉果,其甜度为蔗糖的300倍,其热量为零,具有清热润肺镇咳、润肠通便之功效,对肥胖、便秘、糖尿病等具有防治作用。
所用的三叶苷为市售产品,其纯度≥98%,三叶苷是一种提取自多穗柯(甜茶)植物的二氢查尔酮类天然甜味剂,属于甜度高、热量低的天然甜味剂,甜度为蔗糖的300倍以上。三叶苷能够赋予食品、饲料以甜味,能够提高食品品质,满足人们对食品的需求,具备安全性高、稳定性高、水溶性好、味觉良好等优点。三叶苷还具有治疗糖尿病、抑制炎症等药物功能,即它是一种食、药两用的珍贵植物。三叶苷具有抗氧化、清除自由基的活性,能够抑制糖尿病关键酶即α-葡萄糖苷酶和α-淀粉酶的活性,因此是一种抗糖尿病活性物质,解决了折腾过量摄入会引起肥胖、动脉硬化、高血压、糖尿病以及龋齿等疾病。
所用的魔芋粉在胃肠消化吸收水份澎涨,容积提升,提高饱腹感,可溶化学纤维产生了胶态,减缓了葡萄糖和人体脂肪的消化吸收,慢慢使血糖值和血糖水准降低,进而能够合理避免高血糖、高血脂类病症的产生,添加魔芋粉后能够使得面食口感更加细滑、绵软,适口性提高。
所用的膳食纤维为水溶性膳食纤维,为市售产品。水溶性膳食纤维因使排便加快,从而缩短了废物或有害物质在肠道的停留时间,减少对肠壁的刺激,故有利于预防结肠癌。能抑制机体对胆固醇的吸收增加排泄,从而降低胆固醇,预防心脑血管疾病;还能降血糖,减少糖尿病患者对胰岛素和药物的依赖作用。另添加的水溶性膳食纤维营养素除控制血脂、血糖之外,还能促进矿物质的吸收。其在结肠发酵生成的短链脂肪使其粘膜上的隐窝变浅,隐窝细胞增多从而增大了吸收面积,盲肠静脉更发达。发酵所产生的酸降低结肠pH,使得许多矿物质的溶解度、生物有效性得以提高,特别是短链脂肪酸可以刺激结肠粘膜的细胞生长,提高肠黏膜的吸收能力。水溶性膳食纤维还能调节肠道微生物菌群,改善肠道健康,抑制有毒发酵产物的生成,保护肝脏。
赤小豆具有补血养气、祛湿消胀满的功效。性平,味甘、酸;归心、小肠、肾、膀胱经。是补血佳品,被李时珍称为“心之谷”研究认为,赤小豆中含有大量能改善便秘的膳食纤维及促进利尿的钾元素,可以与金属结合,对抗化学药物及食品添加剂的有害作用。刺激体液分泌,有利于防止牙周病和龋齿,咀嚼时间的延长,可以增加胃液和胆汁的分泌。
薏米是祛病防癌的良药。性微寒,味甘,归脾胃、肺经。现代药理研究表明,薏米能增强肾功能,有清热利尿,消肿的作用;薏米还具有防癌的作用,其抗癌的有效成分为“薏米脂”、“薏米内脂”等,都能有效抑制癌细胞的增殖,可用于胃癌、子宫颈癌的辅助治疗。还可作为美容食品,常吃可以保持皮肤光泽细腻,消除粉刺,改善肤色。
本发明的另一目的在于:提供一种健脾全麦馒头的制作方法,包括如下工序:
(1)按照上述比例称取黑麦粉、小麦粉、魔芋粉、膳食纤维、赤小豆粉和薏米粉混合均匀后,将酵母和甜味剂加入少量温水中活化3-10min,再将活化后的酵母倒入混合物中,加入250-300重量份的水,搅拌和成絮状的面团;
(2)将面团置于温度30-40℃的环境中,密封发酵30-60min,排气揉搓,揉成条,切成等大的小段面胚;
(3)将面胚放入沸水锅中蒸制12-18min,关火2min后即可拿出锅。
本发明方案进一步优化为:步骤(1)所述温水的温度为35-37℃。
本发明的第三目的在于:提供一种健脾全麦吐司的制作方法,包括如下工序:
S1:将酵母和甜味剂加入少量温水中活化3-10min,得酵母悬浮液;
S2:将黑麦粉、小麦粉、酵母、魔芋粉、甜味剂、膳食纤维、赤小豆粉、薏米粉搅拌均匀后,再加入食盐、黄油、鸡蛋、牛奶、酵母悬浮液和水,搅拌和成絮状的面团;
S3:将面团进行压延、滚圆和切割,得面胚;
S4:将面胚置于温度30-40℃的环境中醒发至2.0-2.5倍体积大,得醒发的面坯;
S5:将醒发的面坯放入电烤箱中烘烤,冷却后取出,切片,即可得健脾全麦吐司。
本发明方案进一步优化为:步骤S2中食盐、黄油、鸡蛋、牛奶和水的重量份数分别为3-5份、25-30份、5-10份、40-60份和120-150份。
本发明方案进一步优化为:所述烘烤是在温度为200-210℃下烘烤30-35min。
与现有技术相比,本发明的优点及有益效果为:
本发明制作的馒头或吐司与普通面食相比,能量、脂肪和碳水化合物更低,蛋白质更高,具有消化慢、饱腹感强,口味、口感细滑绵软等优点,还具备健脾养胃效果,实现调节血糖、调节血脂、预防心脑血管疾病的功能,有利于超重肥胖人群控制食欲,防止体重增长,又不会造成营养不良,适合所有的人群食用。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述。下面的实施例是示例性的,仅用于解释本发明,而不能限制本发明的保护范围。
实施例1
一种健脾全麦馒头,包括如下重量份数的原料:黑麦粉160份、小麦粉160份、酵母4份、魔芋粉5份、甜味剂0.1份、膳食纤维25份、赤小豆粉30份和薏米粉25份;所述甜味剂由质量比为3:1的罗汉果甜苷和三叶苷组成。
所述馒头的制作方法,包括如下工序:
(1)按照上述比例称取黑麦粉、小麦粉、魔芋粉、膳食纤维、赤小豆粉和薏米粉混合均匀后,将酵母和甜味剂加入15份37℃的温水中活化8min,再将活化后的酵母倒入混合物中,加入250重量份的水,搅拌和成絮状的面团;
(2)将面团置于温度35℃的环境中,密封发酵45min,排气揉搓,揉成条,切成50-55g等大的小段面胚;
(3)将面胚放入沸水锅中蒸制17min,关火2min后即可拿出锅。
实施例2
一种健脾全麦馒头,包括如下重量份数的原料:黑麦粉180份、小麦粉170份、酵母6份、魔芋粉4份、甜味剂2.1份、膳食纤维20份、赤小豆粉15份和薏米粉35份;所述甜味剂由质量比为20:1的蔗糖和罗汉果甜苷组成。
所述馒头的制作方法,包括如下工序:
(1)按照上述比例称取黑麦粉、小麦粉、魔芋粉、膳食纤维、赤小豆粉和薏米粉混合均匀后,将酵母和甜味剂加入20份37℃的温水中活化8min,再将活化后的酵母倒入混合物中,加入260重量份的水,搅拌和成絮状的面团;
(2)将面团置于温度40℃的环境中,密封发酵40min,排气揉搓,揉成条,切成50-55g等大的小段面胚;
(3)将面胚放入沸水锅中蒸制15min,关火2min后即可拿出锅。
实施例3
一种健脾全麦馒头,包括如下重量份数的原料:黑麦粉150份、小麦粉180份、酵母5.5份、魔芋粉5份、三叶苷甜味剂0.08份、膳食纤维25份、赤小豆粉30份和薏米粉20份。
所述馒头的制作方法,包括如下工序:
(1)按照上述比例称取黑麦粉、小麦粉、魔芋粉、膳食纤维、赤小豆粉和薏米粉混合均匀后,将酵母和甜味剂加入15份37℃的温水中活化5min,再将活化后的酵母倒入混合物中,加入280重量份的水,搅拌和成絮状的面团;
(2)将面团置于温度37℃的环境中,密封发酵50min,排气揉搓,揉成条,切成50-55g等大的小段面胚;
(3)将面胚放入沸水锅中蒸制17min,关火2min后即可拿出锅。
实施例4
一种健脾全麦吐司,包括如下重量份数的原料:黑麦粉180份、小麦粉160份、酵母6份、魔芋粉4份、甜味剂1.6份、膳食纤维25份、赤小豆粉30份、薏米粉20份、食盐4份、黄油28份、鸡蛋6份、牛奶50份和水130份。所述甜味剂由15:1的蔗糖和三叶苷组成。
所述吐司的制作方法,包括如下工序:
S1:将酵母和甜味剂加入15份温水中活化8min,得酵母悬浮液;
S2:将黑麦粉、小麦粉、酵母、魔芋粉、甜味剂、膳食纤维、赤小豆粉、薏米粉搅拌均匀后,再加入食盐、黄油、鸡蛋、牛奶、酵母悬浮液和水,搅拌和成絮状的面团;
S3:将面团进行压延、滚圆和切割,得面胚;
S4:将面胚置于温度37℃的环境中醒发至2.0倍体积大,得醒发的面坯;
S5:将醒发的面坯放入电烤箱中在温度为200℃下烘烤35min,冷却后取出,切片,即可得健脾全麦吐司。
实施例5
一种健脾全麦吐司,包括如下重量份数的原料:黑麦粉180份、小麦粉170份、酵母7份、魔芋粉4份、蔗糖8份、膳食纤维20份、赤小豆粉23份、薏米粉35份、食盐5份、黄油30份、鸡蛋8份、牛奶55份和水120份。
所述吐司的制作方法,包括如下工序:
S1:将酵母和折腾加入30份温水中活化3min,得酵母悬浮液;
S2:将黑麦粉、小麦粉、酵母、魔芋粉、甜味剂、膳食纤维、赤小豆粉、薏米粉搅拌均匀后,再加入食盐、黄油、鸡蛋、牛奶、酵母悬浮液和水,搅拌和成絮状的面团;
S3:将面团进行压延、滚圆和切割,得面胚;
S4:将面胚置于温度40℃的环境中醒发至2.5倍体积大,得醒发的面坯;
S5:将醒发的面坯放入电烤箱中在温度为210℃下烘烤30min,冷却后取出,切片,即可得健脾全麦吐司。
本发明方法制作的馒头或吐司与普通面食相比,能量、脂肪和碳水化合物更低,蛋白质更高,具有消化慢、饱腹感强,口味、口感细滑绵软等优点,还具备健脾养胃效果,实现调节血糖、调节血脂、预防心脑血管疾病的功能,有利于超重肥胖人群控制食欲,防止体重增长,又不会造成营养不良,适合所有的人群食用。
以上内容是结合具体的/优选的实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,其还可以对这些已描述的实施例做出若干替代或变型,而这些替代或变型方式都应视为属于本发明的保护范围。
Claims (7)
1.一种健脾全麦面食,其特征在于:包括如下重量份数的原料:黑麦粉150-200份、小麦粉150-200份、酵母4-8份、魔芋粉3-5份、甜味剂0.05-8份、膳食纤维15-30份、赤小豆粉10-30份和薏米粉20-50份;所述甜味剂包括蔗糖、罗汉果甜苷和三叶苷中的一种或多种组合。
2.根据权利要求1所述的健脾全麦面食,其特征在于:所述甜味剂由质量比为1-3:1的罗汉果甜苷和三叶苷组成,所用的重量份数为0.05-0.2份。
3.根据权利要求1或2所述一种健脾全麦馒头的制作方法,其特征在于,包括如下工序:
按照上述比例称取黑麦粉、小麦粉、魔芋粉、膳食纤维、赤小豆粉和薏米粉混合均匀后,将酵母和甜味剂加入少量温水中活化3-10min,再将活化后的酵母倒入混合物中,加入250-300重量份的水,搅拌和成絮状的面团;
将面团置于温度30-40℃的环境中,密封发酵30-60min,排气揉搓,揉成条,切成等大的小段面胚;
将面胚放入沸水锅中蒸制12-18min,关火2min后即可拿出锅。
4.根据权利要求3所述一种健脾全麦馒头的制作方法,其特征在于:步骤(1)所述温水的温度为35-37℃。
5.根据权利要求1或2所述一种健脾全麦吐司的制作方法,其特征在于,包括如下工序:
S1:将酵母和甜味剂加入少量温水中活化3-10min,得酵母悬浮液;
S2:将黑麦粉、小麦粉、酵母、魔芋粉、甜味剂、膳食纤维、赤小豆粉、薏米粉搅拌均匀后,再加入食盐、黄油、鸡蛋、牛奶、酵母悬浮液和水,搅拌和成絮状的面团;
S3:将面团进行压延、滚圆和切割,得面胚;
S4:将面胚置于温度30-40℃的环境中醒发至2.0-2.5倍体积大,得醒发的面坯;
S5:将醒发的面坯放入电烤箱中烘烤,冷却后取出,切片,即可得健脾全麦吐司。
6.根据权利要求5所述健脾全麦吐司的制作方法,其特征在于:步骤S2中食盐、黄油、鸡蛋、牛奶和水的重量份数分别为3-5份、25-30份、5-10份、40-60份和120-150份。
7.根据权利要求5所述健脾全麦吐司的制作方法,其特征在于:所述烘烤是在温度为200-210℃下烘烤30-35min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110331899.5A CN112890094A (zh) | 2021-03-29 | 2021-03-29 | 一种健脾全麦面食及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110331899.5A CN112890094A (zh) | 2021-03-29 | 2021-03-29 | 一种健脾全麦面食及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112890094A true CN112890094A (zh) | 2021-06-04 |
Family
ID=76109200
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110331899.5A Pending CN112890094A (zh) | 2021-03-29 | 2021-03-29 | 一种健脾全麦面食及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112890094A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115349593A (zh) * | 2022-07-12 | 2022-11-18 | 辽宁医药职业学院 | 一种具有减肥功效的茯苓糕及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101223900A (zh) * | 2008-01-24 | 2008-07-23 | 单良才 | 复合杂粮营养食品及其生产方法 |
CN103564011A (zh) * | 2012-08-12 | 2014-02-12 | 郭兴卫 | 一种黑麦可可吐司的制作方法 |
CN103960571A (zh) * | 2013-02-05 | 2014-08-06 | 中粮营养健康研究院有限公司 | 食品组合物及其应用 |
CN104719757A (zh) * | 2015-03-20 | 2015-06-24 | 山东省农业科学院农产品研究所 | 一种慢性肾脏病专用保健馒头 |
CN106261616A (zh) * | 2016-08-09 | 2017-01-04 | 安徽平唐微食疗科技有限公司 | 一种低血糖生成指数黑麦方便面及其制备方法 |
CN110915860A (zh) * | 2019-12-30 | 2020-03-27 | 玛士撒拉(上海)医疗科技有限公司 | 一种无白砂糖黑麦吐司面包及其生产工艺 |
-
2021
- 2021-03-29 CN CN202110331899.5A patent/CN112890094A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101223900A (zh) * | 2008-01-24 | 2008-07-23 | 单良才 | 复合杂粮营养食品及其生产方法 |
CN103564011A (zh) * | 2012-08-12 | 2014-02-12 | 郭兴卫 | 一种黑麦可可吐司的制作方法 |
CN103960571A (zh) * | 2013-02-05 | 2014-08-06 | 中粮营养健康研究院有限公司 | 食品组合物及其应用 |
CN104719757A (zh) * | 2015-03-20 | 2015-06-24 | 山东省农业科学院农产品研究所 | 一种慢性肾脏病专用保健馒头 |
CN106261616A (zh) * | 2016-08-09 | 2017-01-04 | 安徽平唐微食疗科技有限公司 | 一种低血糖生成指数黑麦方便面及其制备方法 |
CN110915860A (zh) * | 2019-12-30 | 2020-03-27 | 玛士撒拉(上海)医疗科技有限公司 | 一种无白砂糖黑麦吐司面包及其生产工艺 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115349593A (zh) * | 2022-07-12 | 2022-11-18 | 辽宁医药职业学院 | 一种具有减肥功效的茯苓糕及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105475430A (zh) | 一种魔芋膳食纤维保健饼干及其制备方法 | |
CN103229806B (zh) | 一种含黄皮的保健饼干及其制备方法 | |
CN105165966A (zh) | 一种富含膳食纤维的饼干 | |
CN102487982A (zh) | 一种五粮月饼及其制备方法 | |
CN105341104A (zh) | 一种紫薯山药保健饼干及其制备方法 | |
CN109430344A (zh) | 一种具有健胃消食功能的杂粮茯茶饼干及其制备方法 | |
CN111011713A (zh) | 茯茶面粉及其制作方法和面食制品 | |
CN112890094A (zh) | 一种健脾全麦面食及其制作方法 | |
CN101103736A (zh) | 一种海带饼干的制作方法 | |
CN112753815A (zh) | 一种青砖茶饮品及其制备方法 | |
KR20100119388A (ko) | 구운 찐빵 및 그 제조방법 | |
CN110637860A (zh) | 一种茶馅月饼及其制备方法 | |
CN108739933A (zh) | 一种苦荞蛋糕及其制作方法 | |
CN114342983A (zh) | 一种蕉芋rs3型抗性淀粉降血糖血脂功能性饼干及其制备方法 | |
CN104054788A (zh) | 一种芹菜保健饼干 | |
CN100484403C (zh) | 全麦魔芋膳食纤维配方的面包和生产方法 | |
CN105941563A (zh) | 一种青稞苦荞松软饼及其制备方法 | |
ES2285512T3 (es) | Procedimiento de preparacion de un medio fermentado a base de fibras vegetales y su utilizacion para la fabricacion de productos alimentarios ricos en fibras. | |
CN111567591A (zh) | 一种保健饼干及其制备方法 | |
CN112772838A (zh) | 一种适合糖尿病人群食用的挂面及其制法 | |
CN112369447A (zh) | 一种富含膳食纤维的黑木耳小麦胚芽饼干及其制备方法 | |
CN114304614B (zh) | 青色营养早餐冲调谷物及其制备方法 | |
CN110367529A (zh) | 一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉 | |
CN104336511A (zh) | 一种营养均衡的粗粮颗粒及其制备方法 | |
KR102336182B1 (ko) | 알룰로스를 이용한 건강빵 제조방법 및 이에 따라 제조된 건강빵 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210604 |