CN112931559A - Coarse fiber low-hot-air-flavor food - Google Patents

Coarse fiber low-hot-air-flavor food Download PDF

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Publication number
CN112931559A
CN112931559A CN201911262701.1A CN201911262701A CN112931559A CN 112931559 A CN112931559 A CN 112931559A CN 201911262701 A CN201911262701 A CN 201911262701A CN 112931559 A CN112931559 A CN 112931559A
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CN
China
Prior art keywords
powder
edible
momordica grosvenori
food
crude fiber
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
Application number
CN201911262701.1A
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Chinese (zh)
Inventor
高斌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shanghai Meiqian Intelligent Technology Co ltd
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Shanghai Meiqian Intelligent Technology Co ltd
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Priority to CN201911262701.1A priority Critical patent/CN112931559A/en
Publication of CN112931559A publication Critical patent/CN112931559A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/36—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
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L27/14—Dried spices
    • 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
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a method for producing baked or steamed food by using grain powder rich in crude fiber, the food prepared by the method has the advantages of low calorie, low glycemic index, satiety after eating, weight loss and benefiting intestines and stomach, and is rich in various trace elements and nutrients necessary for promoting human health, and is beneficial to nursing and recovery of various chronic diseases and weight loss of white-collar women after long-term eating. The food material field is widened.

Description

Coarse fiber low-hot-air-flavor food
The technical field is as follows: the invention belongs to the field of food, in particular to the field of health food
Background art:
the development of society makes the food in human dietary structure a great variety, can satisfy the desire of the mouth and abdomen, but also brings many diseases such as obesity, hyperglycemia, gastrointestinal dysfunction and other diseases, and the origin is caused by the food with excessive fineness. The food has the functions of low heat, weight loss and low sugar rise and is prepared from pure edible coarse fiber grains. Solving the pain point is just a new market requirement, and the baked or steamed food prepared by the method disclosed by the invention effectively solves the market pain point. The food product manufactured by the process disclosed by the invention can also reduce the workload of the human pancreas islet.
The abstract of the specification: the invention discloses a method for producing baked or steamed food by adopting coarse fiber grain powder. The food made by the method disclosed by the invention has the advantages of low calorie, low glycemic index, satiety after eating, weight reduction, benefit for intestines and stomach, and rich multiple trace elements required for improving human health. Because the coarse fiber grain has low viscosity and is difficult to form, the baking or steaming method widely applied at present is difficult to be applied industrially. The invention specially solves the problem.
Disclosure of Invention
The number of hyperglycemia patients, obesity patients and gastrointestinal dysfunction patients in China is increasing. The market urgently needs a delicious food which meets the desire of the mouth and the abdomen of people and is beneficial to health, and the invention patent is just right before the birth.
One of the innovative points of the patent of the invention is to use coarse fiber edible powder to bake or steam the snack. The edible powder suitable for the invention comprises crude fiber powder such as oat flour, buckwheat flour (containing tartary buckwheat flour), green naked wheat flour, quinoa flour, various bean flour, sorghum flour, corn flour, millet flour, potato flour and the like, and the crude fiber powder can be used alone or can be prepared into different varieties and proportions at will.
The second innovation point of the invention patent is as follows: the adopted oil material (shortening agent) only uses the linseed oil rich in various nutritional ingredients. Rather than palm oil and the like as used in conventional processes. In order to ensure the unique advantages and flavor of the food product, it is desirable to add no or little other oil-based food materials.
The crude fiber according to claim 1, which has poor viscosity and affects formability, is obtained by using tamarind gum (tamarind extract, or edible gelatin, sea (brown) algae vegetable gum as excipient,
in order to increase the unique flavor, mouthfeel and health-care function of the product, the cinnamon powder, the red yeast powder, the turmeric powder, the bitter bean powder or the fructus momordicae powder or extracts (extractum) thereof are adopted to generate sweet taste and benefit the health of human beings, the unique flavor is realized, other edible sugars (comprising fructose, xylitol, sodium cyclamate, saccharin, acesulfame and the like) are not used at all, and the appetite of consumers is not influenced at all. Especially, the fructus momordicae powder or the extract is used as the sweetener, and the fructus momordicae powder or the extract has more unique aftertaste.
In the practice of the present invention, the baking temperature is preferably 140 to 175 ℃. The high temperature of 180 ℃ which is widely used at present is not needed.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Taking 260 g of tartary buckwheat flour, adding one g of edible baking soda, mixing uniformly, stirring one or two egg whites or whole egg liquid out of bubbles by using an egg beater, adding 220 g of siritch, mixing uniformly, adding a little of fructus momordicae extract or powder, and baking for 20 minutes in an oven at 170 ℃ to obtain the sweet tartary buckwheat walnut cake. The product has chocolate color and crisp mouthfeel.
Taking 350 g of highland barley flour, adding 1 g of edible yeast and 2 g of cinnamon powder, mixing uniformly, adding two whole eggs into 120 g of linseed oil, adding 80 g of water, stirring for 30 seconds by using a whisk, pouring into the prepared highland barley flour, mixing uniformly and fermenting for 40 minutes, and then baking in a box to obtain the chocolate-colored whole highland barley flour cake.
Taking 260 g of whole pea meal, adding 1 g of edible baking soda and mixing evenly. Dissolving 1 g of edible gelatin in a whole egg liquid, adding 220 g of sesame oil, stirring for 30 seconds, molding with the prepared pea meal, shaping and baking to obtain the walnut crisp food with thick pea flavor and good nutritional mouthfeel.
Respectively fermenting 100 g of buckwheat flour, 100 g of swallow green flour, 100 g of millet flour, 100 sorghum flour and 100 hyacinth bean flour by using 2 g of yeast, rolling into dough sheets, spreading uniformly ginger powder, tonka powder, cinnamon powder, red yeast powder and momordica grosvenori powder on any layer of the dough sheets, then superposing the two layers of the dough sheets together, and integrally steaming to obtain a colorful sweet steamed bun product which is formed by overlapping various crude fiber cakes, has a large individual and can be cut and sold.
Taking 200 g of quinoa flour, adding 60 g of quinoa grains, uniformly mixing with 1 g of baking soda, adding 80 g of linseed oil, adding 120 g of water, continuously kneading until no dry flour exists, making into about 50 g of small dough, flattening and baking by hand, and thus obtaining the crisp cake which is not dry and hard and deteriorates after being placed for several days at normal temperature. The selected crude fiber powder has very low glycemic index and heat, can reduce the working strength of human pancreatic islets, and has obvious hypoglycemic effect even when satiety is obvious. The natural beneficial trace elements contained in the fertilizer are difficult to replace. Especially, the finished products made of the crude fiber powder have unique mouthfeel and flavor, and are well received by many people. Has good market application prospect.

Claims (5)

1. The innovation point of the invention is the coarse fiber edible powder which is avoided by the traditional baking or steaming method. The crude fiber edible powder suitable for the preparation process disclosed by the invention comprises crude fiber powder with lower glycemic index, such as oat powder, buckwheat powder (containing tartary buckwheat powder), green naked wheat powder, quinoa powder, various bean powder, sorghum powder, corn powder, millet powder, potato whole powder and the like, and the crude fiber powder can be used independently or can be mixed and blended into different varieties according to the taste preference and any proportion.
2. Another innovative point of the method disclosed by the present patent, as stated in claim 1, is: the adopted oil material (shortening agent) is squeezed linseed oil rich in various nutritional ingredients. Rather than palm oil, which is an industrialized product used in the conventional baking process. In order to ensure the unique advantages and flavor of the food product, it is desirable to add no or little other oil-based food materials.
3. The crude fiber as claimed in claim 1 has poor viscosity, which affects the forming effect of the finished product, and the present invention recommends using tamarind powder (or tamarind extract), egg white liquid or whole egg liquid, or edible gelatin, seaweed vegetable gum as excipient.
4. In order to enable the product to have unique flavor, mouthfeel and health care function, the invention adopts cinnamon powder, red yeast powder, turmeric powder, allicin (minced garlic), tonka bean powder (a special spice in northwest China and commonly called sophora alopecuroide) and other seasoning products, and key recommendation momordica grosvenori powder or an extract (extractum) thereof to generate sweet taste and unique flavor and mouthfeel beneficial to human health, completely does not use other edible sugar sweeteners (comprising fructose, xylitol, sodium cyclamate, saccharin, acesulfame and the like) and does not influence the appetite of consumers at all. And the momordica grosvenori powder or the momordica grosvenori extract is used for replacing a sugar sweetening agent, so that the momordica grosvenori powder or the momordica grosvenori extract has a unique aftertaste.
5. In practice, the baking temperature of the present invention is lower than 180 degrees celsius, preferably 140 to 175 degrees celsius.
CN201911262701.1A 2019-12-10 2019-12-10 Coarse fiber low-hot-air-flavor food Pending CN112931559A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911262701.1A CN112931559A (en) 2019-12-10 2019-12-10 Coarse fiber low-hot-air-flavor food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911262701.1A CN112931559A (en) 2019-12-10 2019-12-10 Coarse fiber low-hot-air-flavor food

Publications (1)

Publication Number Publication Date
CN112931559A true CN112931559A (en) 2021-06-11

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103355387A (en) * 2013-07-16 2013-10-23 青海高健生物科技有限公司 Health care barley cake and fabricating method thereof
CN103783113A (en) * 2014-01-21 2014-05-14 通渭县晓铃商贸有限责任公司 Alpha-linolenic-acid minor grain crop biscuit
CN106259791A (en) * 2016-09-30 2017-01-04 甘肃薯香园农业科技有限公司 A kind of method of Rhizoma Solani tuber osi Radix Et Rhizoma Fagopyri Tatarici processing glucose-lowering biscuit
CN106982885A (en) * 2017-04-19 2017-07-28 湖南华诚生物资源股份有限公司 A kind of arhat fruit cookie and preparation method thereof
CN107347958A (en) * 2017-09-20 2017-11-17 田晓露 A kind of quinoa biscuit
CN107736425A (en) * 2017-12-15 2018-02-27 李影 A kind of high dietary-fiber nutritive health biscuit and preparation method thereof
CN108651581A (en) * 2017-12-01 2018-10-16 深圳华大小米产业股份有限公司 Biscuit and preparation method thereof
CN109349292A (en) * 2018-12-06 2019-02-19 四川农业大学 A kind of highland barley quinoa coarse grain biscuit and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103355387A (en) * 2013-07-16 2013-10-23 青海高健生物科技有限公司 Health care barley cake and fabricating method thereof
CN103783113A (en) * 2014-01-21 2014-05-14 通渭县晓铃商贸有限责任公司 Alpha-linolenic-acid minor grain crop biscuit
CN106259791A (en) * 2016-09-30 2017-01-04 甘肃薯香园农业科技有限公司 A kind of method of Rhizoma Solani tuber osi Radix Et Rhizoma Fagopyri Tatarici processing glucose-lowering biscuit
CN106982885A (en) * 2017-04-19 2017-07-28 湖南华诚生物资源股份有限公司 A kind of arhat fruit cookie and preparation method thereof
CN107347958A (en) * 2017-09-20 2017-11-17 田晓露 A kind of quinoa biscuit
CN108651581A (en) * 2017-12-01 2018-10-16 深圳华大小米产业股份有限公司 Biscuit and preparation method thereof
CN107736425A (en) * 2017-12-15 2018-02-27 李影 A kind of high dietary-fiber nutritive health biscuit and preparation method thereof
CN109349292A (en) * 2018-12-06 2019-02-19 四川农业大学 A kind of highland barley quinoa coarse grain biscuit and preparation method thereof

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* Cited by examiner, † Cited by third party
Title
史琳等: "临床内分泌诊疗进展", 中国医药科技出版社, pages: 141 *

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