CN114304224A - Inulin high dietary fiber nutrition cake with constipation preventing and improving functions and preparation method thereof - Google Patents
Inulin high dietary fiber nutrition cake with constipation preventing and improving functions and preparation method thereof Download PDFInfo
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- 229920001202 Inulin Polymers 0.000 title claims abstract description 73
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 73
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to an inulin high dietary fiber nutrition cake with a function of preventing and improving constipation and a preparation method thereof. The inulin high dietary fiber nutrition cake comprises the following raw materials in parts by weight: 42-48 parts of wheat flour, 10-14 parts of maltitol, 12-16 parts of palm oil, 7-14 parts of inulin, 3-6 parts of roasted wheat bran, 2-4 parts of oatmeal, 1-3 parts of buckwheat flour, 0.8-2.0 parts of leavening agent, 0.05-0.15 part of milk essence, 0.1-0.2 part of phospholipid, 4-6 parts of water and 3-4 parts of butter; wherein the weight ratio of the inulin to the wheat bran is (2-2.5): 1. the weight ratio of inulin to wheat bran in the nutritional cake prepared by the invention is (2-2.5): 1, the nutritional cake has the characteristics of uniform color and luster, crisp and non-sticky mouthfeel, distinct gradation, difficult deterioration and the like, and simultaneously reaches the health standards of dietary fiber, low sugar, coarse food grain and nutrition.
Description
Technical Field
The invention relates to an inulin high dietary fiber nutrition cake with a constipation prevention and improvement function and a preparation method thereof, belonging to the technical field of functional foods.
Background
Food is the best medicine for treating diseases of human beings, and food therapy is to replace medicine with food so as to treat diseases, recover cell function and restore human health, and is a long-term health preserving method. With the development of society and the improvement of living standard and health consciousness of people, the medical mode of modern society is changed from the traditional treatment to the prevention and health care type, and the novel resource raw materials which are effective and helpful to the health of people are utilized to participate in the research and development of foods, so that the food therapy brings beneficial help to the life health of people and creates more social benefits.
Dietary fiber is a generic term for a class of carbohydrates that are not digested and absorbed by the human body, but are digested by certain microorganisms residing in the human large intestine. The dietary fiber is one of seven nutrients required by human body, and the unique physiological function of the dietary fiber makes the dietary fiber have irreplaceable effects on the aspects of human body life activity, body health and the like. The physiological functions of dietary fiber include: is beneficial to losing weight, controlling blood sugar and blood fat, preventing and improving constipation, and reducing the risk of intestinal cancer and other diseases. The types of dietary fibers are very diverse and can be classified into water-soluble dietary fibers and insoluble dietary fibers according to solubility. The water-soluble dietary fiber has viscosity, and can absorb a large amount of water in intestinal tract to keep feces in soft state. After entering the intestinal tract, the water-soluble dietary fiber can be absorbed by probiotics such as bifidobacterium and the like after being fermented by the probiotics in the intestinal tract, so that the mass propagation of the probiotics is promoted, and the living environment of the probiotics in the intestinal tract is improved to maintain a healthy state. The insoluble dietary fiber does not participate in the circulation of body fluid and blood of a human body, and the water absorption performance of the insoluble dietary fiber can reduce the retention time of excrement in intestinal tracts, increase the volume of excrement and play a role in relaxing bowel. Both water-soluble dietary fiber and insoluble dietary fiber are important nutrients indispensable to a healthy diet.
Bran is a main byproduct in the process of milling wheat flour and is an important dietary fiber source. The total dietary fiber content of testa Tritici is up to 44.56%, wherein the insoluble dietary fiber content is 40.13%, and accounts for 90.06% of total dietary fiber, and the soluble dietary fiber content is only 9.94%. Inulin, also known as inulin, is a mixture of fructans with a number of different degrees of polymerization, typically with a Degree of Polymerization (DP) of 2-60. The lower Degree of Polymerization (DP) (-2-9) is called fructooligosaccharide. DP ≧ 23 is designated polyfructose. In fact, inulin, which contains about 90% of water-soluble dietary fibers, is almost exclusively a prebiotic for probiotics. Inulin is a high-end dietary fiber and is a low-energy soluble fructose polymer. The research shows that the inulin has the following effects: the composition can increase the intestinal motility, stimulate the gastrointestinal peristalsis and is beneficial to improving constipation; secondly, glucose absorption is delayed, and insulin resistance is improved; thirdly, the inulin is fermented into short-chain fatty acids such as butyric acid and the like at the lower end of the large intestine after being fully utilized by probiotics, and the short-chain fatty acids are excellent nutriments for repairing intestinal mucosa injury and have good effects on treating chronic diarrhea, enhancing calcium absorption and recovering digestive function; fourthly, the health care tea is beneficial to reducing fat and losing weight; and fifthly, the inulin can obviously improve hyperuricemia caused by high-purine diet and can assist in treating hyperuricemia and gout. According to the invention, wheat bran and inulin are respectively used as the sources of main insoluble dietary fibers and soluble dietary fibers, so that the inulin high dietary fiber nutrition cake with the functions of preventing and improving constipation is developed.
Chinese patent document CN 102696723A discloses a method for making inulin biscuits, which mainly comprise 100 parts of flour, 4-12 parts of sweetening agent, 0.5-2.5 parts of phospholipid, 1.0-8 parts of salt, 0.2-2 parts of baking soda, 8-20 parts of vegetable oil, 8-20 parts of milk powder and 2-12 parts of fresh eggs. Wherein the sweetener is xylitol, sucrose, white sugar or glucose. Although inulin with bioactive components is added into the inulin biscuit developed by the method, the inulin biscuit also uses a sweetening agent, cane sugar, white granulated sugar or glucose, and simultaneously salt is added into the inulin biscuit, so that the effects of low sugar, low salt, low carbon and coarse grain diet required by modern life cannot be achieved, and the inulin is only added into flour alone, so that the content of soluble dietary fiber in food is excessive (more than or equal to 30 percent), and adverse symptoms such as diarrhea and the like easily appear after common people eat the inulin biscuit.
In view of the above, the invention aims to provide an inulin high dietary fiber nutrition cake which has the function of preventing and improving constipation and is suitable for common people to eat and a preparation method thereof.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides an inulin high dietary fiber nutrition cake with the function of preventing and improving constipation and a preparation method thereof.
The technical scheme of the invention is as follows:
an inulin high dietary fiber nutrition cake with constipation prevention and improvement functions comprises the following raw materials in parts by weight: 40-50 parts of wheat flour, 8-16 parts of maltitol, 9-18 parts of palm oil, 2-20 parts of inulin, 1-8 parts of roasted wheat bran, 1-8 parts of oatmeal, 0-6 parts of buckwheat flour, 0.5-2.5 parts of leavening agent, 0.02-0.25 part of milk essence, 0.02-0.40 part of phospholipid, 2-10 parts of water and 1-8 parts of butter;
wherein the weight ratio of the inulin to the wheat bran is (2-2.5): 1; the moisture content of the prepared inulin high dietary fiber nutrition cake with the functions of preventing and improving constipation is not higher than 4 percent by weight.
According to the invention, the preferable inulin high dietary fiber nutrition cake with the function of preventing and improving constipation comprises the following raw materials in parts by weight: 42-48 parts of wheat flour, 10-14 parts of maltitol, 12-16 parts of palm oil, 7-14 parts of inulin, 3-6 parts of roasted wheat bran, 2-4 parts of oatmeal, 1-3 parts of buckwheat flour, 0.8-2.0 parts of leavening agent, 0.05-0.15 part of milk essence, 0.1-0.2 part of phospholipid, 4-6 parts of water and 3-4 parts of butter.
Preferably according to the invention, the leavening agent is a combination of food grade ammonium bicarbonate, food grade baking soda and disodium dihydrogen pyrophosphate.
Further preferably, the leavening agent is a mixture of edible ammonium bicarbonate, baking soda and disodium dihydrogen pyrophosphate according to a weight ratio of 15:4: 1.
Preferably according to the invention, the phospholipid is soy lecithin.
Preferably, according to the invention, the weight ratio of inulin to wheat bran is 7: 3. The inventor finds that the weight ratio of the inulin to the wheat bran is very important, and the high or low ratio can cause adverse effects on the aspects of nutritional value, mouthfeel, effect and the like.
A preparation method of an inulin high dietary fiber nutrition cake with the function of preventing and improving constipation comprises the following steps:
(1) weighing wheat flour, inulin and buckwheat flour according to a ratio, and uniformly stirring to obtain a mixture a; weighing phospholipid and palm oil according to the proportion, and stirring until emulsification occurs to obtain a mixture b;
(2) adding roasted wheat bran into the mixture b, and uniformly stirring; continuously adding butter, oatmeal, maltitol, cream essence and leavening agent, and stirring uniformly; then adding the mixture a, and uniformly stirring to obtain dough;
(3) carrying out roll mark forming on the dough by using a roll mark type forming machine, and then conveying the formed cake blank into a tunnel type electric infrared oven for baking for 4-5 minutes;
(4) and cooling the baked nutrition cake to 40 ℃, and packaging to obtain a finished product.
According to the invention, the stirrer in the step (2) is a horizontal stirrer, and the stirring speed is 30-35 revolutions per minute.
Preferably, in the step (3), the length of the tunnel type electric infrared oven is 60 meters, the tunnel type electric infrared oven is divided into 4 temperature zones for initiating, shaping, dehydrating and coloring, and the first zone has the parameters of 230-250 ℃ and 1 minute of baking time; the parameters of the second area are that the temperature is 250-270 ℃ and the baking time is 1 minute; the three-region parameters are that the temperature is 170-190 ℃ and the baking time is 1.5-2 minutes; the parameters of the four areas are that the temperature is 150-170 ℃ and the baking time is 1 minute.
The invention has the beneficial effects that:
1. the invention provides an inulin high dietary fiber nutrition cake with constipation prevention and improvement functions, maltitol is used for replacing components such as glucose, sucrose and the like, wheat bran is added for neutralizing the specific gravity of soluble dietary fiber in the wheat bran, and the constipation prevention and improvement effects are achieved. In addition, the invention adopts inulin, wheat bran, maltitol, wheat flour, palm oil and the like, and also adds nutritional ingredients such as oatmeal, buckwheat flour, butter and the like, thereby really achieving the health standards of dietary fiber, low sugar, coarse food grain and nutrition. Meanwhile, the addition of the inulin increases the crispness and the swelling degree of the product.
2. The weight ratio of inulin to wheat bran in the nutritional cake prepared by the invention is (2-2.5): 1, the nutrition cake has the characteristics of uniform color, luster, crisp mouthfeel, no sticking to teeth, clear layers, difficult deterioration and the like. In the inulin high dietary fiber nutrition cake, the weight ratio of inulin to wheat bran is very important, and the high or low ratio can cause adverse effects on the aspects of nutritional value, taste, effect and the like.
3. The preparation process is simple, convenient to operate and large in production scale, and is suitable for industrial large-scale production; the invention adopts low-temperature baking, and the prepared nutritional cake also has the characteristics of uniform color, luster, crisp and non-sticky mouthfeel, distinct gradation, difficult deterioration and the like, and has good market prospect.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples, but the scope of the present invention is not limited thereto. Materials related in the examples are all common commercial products unless otherwise specified; the experimental procedures referred to in the examples are those conventional in the art unless otherwise specified.
Example 1
An inulin high dietary fiber nutrition cake with constipation prevention and improvement functions comprises the following raw materials in parts by weight: 40 parts of wheat flour, 10 parts of maltitol, 12 parts of palm oil, 8 parts of inulin, 3.43 parts of roasted wheat bran, 2 parts of oatmeal, 1 part of buckwheat flour, 0.6 part of edible ammonium bicarbonate, 0.1 part of baking soda, 0.04 part of disodium dihydrogen pyrophosphate, 0.05 part of milk essence, 0.1 part of soybean lecithin, 4 parts of water and 3 parts of butter.
The preparation steps are as follows:
(1) weighing wheat flour, inulin and buckwheat flour according to a ratio, and uniformly stirring to obtain a mixture a; weighing phospholipid and palm oil according to the proportion, and stirring until emulsification occurs to obtain a mixture b;
(2) adding roasted wheat bran into the mixture b, and stirring for 5 minutes in a horizontal stirrer at the speed of 30 revolutions per minute; continuously adding butter, oatmeal, maltitol, cream essence and leavening agent, and stirring for 5 minutes; then adding the mixture a, and stirring for 2 minutes to obtain dough;
(3) carrying out roll mark forming on the dough by using a roll mark forming machine, then enabling the formed cake blank to enter a tunnel type electric infrared oven through a conveyor belt, and baking for 4.5 minutes in the whole baking process by adopting a low-temperature baking principle until the upper surface of the nutrition cake is golden yellow and the lower surface of the nutrition cake is light brownish red; the tunnel type electric infrared oven is 60 meters in length and is divided into 4 temperature areas of starting, shaping, dehydrating and coloring, wherein the parameter of one area is that the temperature is 240 ℃ and the baking time is 1 minute; the parameters of the second area are that the temperature is 260 ℃ and the baking time is 1 minute; the three-region parameters are that the temperature is 180 ℃ and the baking time is 1.5 minutes; the parameters of the fourth area are that the temperature is 160 ℃ and the baking time is 1 minute;
(4) and cooling the baked nutrition cake to 40 ℃, and packaging to obtain a finished product with the specification of 20 g/bag.
Example 2
An inulin high dietary fiber nutrition cake with constipation prevention and improvement functions comprises the following raw materials in parts by weight: 45 parts of wheat flour, 12 parts of maltitol, 14 parts of palm oil, 10 parts of inulin, 4.29 parts of roasted wheat bran, 3 parts of oatmeal, 2 parts of buckwheat flour, 0.9 part of edible ammonium bicarbonate, 0.2 part of baking soda, 0.06 part of disodium dihydrogen pyrophosphate, 0.1 part of milk essence, 0.15 part of soybean lecithin, 5 parts of water and 3.5 parts of butter.
The preparation steps are as follows:
(1) weighing wheat flour, inulin and buckwheat flour according to a ratio, and uniformly stirring to obtain a mixture a; weighing phospholipid and palm oil according to the proportion, and stirring until emulsification occurs to obtain a mixture b;
(2) adding roasted wheat bran into the mixture b, and stirring for 5 minutes at the speed of 35 revolutions per minute in a horizontal stirrer; continuously adding butter, oatmeal, maltitol, cream essence and leavening agent, and stirring for 5 minutes; then adding the mixture a, and stirring for 2 minutes to obtain dough;
(3) carrying out roll mark forming on the dough by using a roll mark forming machine, then enabling the formed cake blank to enter a tunnel type electric infrared oven through a conveyor belt, and baking for 5 minutes in the whole baking process by adopting a low-temperature baking principle until the upper surface of the nutrition cake is golden yellow and the lower surface of the nutrition cake is light brownish red; the tunnel type electric infrared oven is 60 meters in length and is divided into 4 temperature areas of starting, shaping, dehydrating and coloring, wherein the parameter of one area is that the temperature is 250 ℃ and the baking time is 1 minute; the parameters of the second area are that the temperature is 250 ℃ and the baking time is 1 minute; the three-zone parameter is the temperature of 175 ℃ and the baking time of 2 minutes; the parameters of the fourth area are that the temperature is 160 ℃ and the baking time is 1 minute;
(4) and cooling the baked nutrition cake to 40 ℃, and packaging to obtain a finished product with the specification of 20 g/bag.
Example 3
An inulin high dietary fiber nutrition cake with constipation prevention and improvement functions comprises the following raw materials in parts by weight: 50 parts of wheat flour, 14 parts of maltitol, 16 parts of palm oil, 12 parts of inulin, 5.15 parts of roasted wheat bran, 4 parts of oatmeal, 3 parts of buckwheat flour, 1.2 parts of edible ammonium bicarbonate, 0.3 part of baking soda, 0.07 part of disodium dihydrogen pyrophosphate, 0.15 part of milk essence, 0.2 part of soybean lecithin, 6 parts of water and 4 parts of butter.
The preparation steps are as follows:
(1) weighing wheat flour, inulin and buckwheat flour according to a ratio, and uniformly stirring to obtain a mixture a; weighing phospholipid and palm oil according to the proportion, and stirring until emulsification occurs to obtain a mixture b;
(2) adding roasted wheat bran into the mixture b, and stirring for 5 minutes at the speed of 35 revolutions per minute in a horizontal stirrer; continuously adding butter, oatmeal, maltitol, cream essence and leavening agent, and stirring for 5 minutes; then adding the mixture a, and stirring for 2 minutes to obtain dough;
(3) carrying out roll mark forming on the dough by using a roll mark forming machine, then enabling the formed cake blank to enter a tunnel type electric infrared oven through a conveyor belt, and baking for 5 minutes in the whole baking process by adopting a low-temperature baking principle until the upper surface of the nutrition cake is golden yellow and the lower surface of the nutrition cake is light brownish red; the tunnel type electric infrared oven is 60 meters in length and is divided into 4 temperature areas of starting, shaping, dehydrating and coloring, wherein the parameter of one area is that the temperature is 250 ℃ and the baking time is 1 minute; the parameters of the second area are that the temperature is 250 ℃ and the baking time is 1 minute; the three-zone parameter is the temperature of 175 ℃ and the baking time of 2 minutes; the parameters of the fourth area are that the temperature is 160 ℃ and the baking time is 1 minute;
(4) and cooling the baked nutrition cake to 40 ℃, and packaging to obtain a finished product with the specification of 20 g/bag.
Examples 1-3 test eating results and description
45 persons who had a trial eating for the middle and old aged were selected, and 15 persons were selected for each case. Among 15 trial eaters in each case, 12 patients had constipation, 3 patients had normal defecation, and the age was 35-65 years old. The taster samples of examples 1-3 remained consistent. The defecation was recorded every day 5 days before the test. After 5 days, the nutrition cakes prepared in the examples 1-3 are continuously taken 3 times a day for 9 days according to 40g (2 bags) each time, corresponding to the examples 1-3, and the defecation condition is observed and recorded every day.
12 test takers with corresponding symptoms (the defecation time before eating the nutrition cake is more than or equal to 5 minutes), the minimum defecation time before eating the nutrition cake described in the example 1 exceeds 5 minutes, the minimum defecation time after eating the nutrition cake for 7 days is reduced to about 3 minutes on average, and the constipation symptoms of the 12 test takers do not appear in a repeated way during and after eating. In addition, 3 persons who had a normal defecation test had a normal defecation function (minimum defecation time of about 3 minutes) before eating the nutrition cake described in example 1, and had no adverse reactions such as diarrhea, constipation and other uncomfortable symptoms after taking the nutrition cake for a period of time. Individual test takers responded with a slight air release after eating the nutritional cake described in example 1.
12 persons who had the corresponding symptoms (the defecation time before eating the nutrition cake is more than or equal to 5 minutes), the minimum defecation time before eating the nutrition cake in example 2 is more than 5 minutes, the minimum defecation time after eating the nutrition cake for 4 days is reduced to about 3 minutes on average, and the banana defecation phenomenon also appears after some persons eat the nutrition cake. In addition, the constipation symptoms of 12 persons who had been tried did not appear to be repeated during and after eating the nutrition cake described in example 2. Three more people had normal defecation before the nutrition cake described in example 2 (minimum defecation time of about 3 minutes), and after taking for a period of time, no adverse reactions such as diarrhea, constipation and other symptoms of malaise appeared. According to the feedback of 10 test takers, after eating the nutrition cake described in the example 2, the phenomenon of exhausting air in different degrees appears after 2-3 days, and the number of times is obviously increased compared with that before the nutrition cake is not taken.
12 test takers with corresponding symptoms (the defecation time before eating the nutrition cake is more than or equal to 5 minutes), the minimum defecation time before eating the nutrition cake in example 3 is more than 5 minutes, the minimum defecation time after eating the nutrition cake in example 3 for 2 days is reduced to about 3 minutes on average, and the constipation symptoms of the 12 test takers do not appear to be repeated during and after eating. And 3 normal-defecation test eaters have normal defecation function (about 3 minutes of minimum defecation time) before eating the nutrition cake in example 3, and have no other adverse reactions such as diarrhea, constipation and other uncomfortable symptoms after taking the nutrition cake for a period of time, and part of people have pasty defecation.
Comparative example
In order to further prove the efficacy of the inulin high dietary fiber nutrition cake provided by the invention, the invention also provides 2 groups of comparison cases, and the specific implementation mode is as follows:
comparative example 1
A nutrition cake is prepared from the same raw materials as in example 2, except that 1 part of inulin and 10 parts of baked wheat bran are used.
Comparative example 2
A nutrition cake is prepared from 10 parts of inulin and 1 part of baked wheat bran, and has the same raw material ratio as in example 2.
Comparative examples 1 to 2 and example 2 were tested according to the test method, amount, number of test subjects and approximate age distribution of example 2, and the recording manner was consistent with that of test example 1. The results are shown in table 1 below.
TABLE 1
The above control test results show that the mouthfeel of the finished product is not as good as that of the embodiment 2 no matter the weight ratio of the roasted wheat bran is too high or the weight ratio of the inulin is too high, according to the following inulin: the wheat bran is 7:3 by weight, so that the sense is better. From the effect, the weight proportion of the roasted wheat bran is too high, most of the roasted wheat bran is insoluble dietary fiber (more than or equal to 90 percent), and the effect of obviously relieving constipation does not appear; the inulin has too high weight proportion, and although the soluble dietary fiber is enough, the constipation symptom of the trial-eaten persons is relieved, but the diarrhea phenomenon appears in part of the trial-eaten persons at the same time. And mixing inulin and wheat bran according to the ratio of 7:3, the constipation phenomenon of the trial taker is relieved, and other adverse reactions do not occur.
In conclusion, the inulin high dietary fiber nutrition cake with the function of preventing and improving constipation provided by the invention is superior to other combinations in the aspects of taste and the effect of preventing and improving constipation, and regular consumption of the inulin high dietary fiber nutrition cake has obvious effects of improving the normal function of intestinal tracts of human bodies and guaranteeing the health of the human bodies.
Claims (9)
1. The inulin high dietary fiber nutrition cake with the function of preventing and improving constipation is characterized by comprising the following raw materials in parts by weight: 40-50 parts of wheat flour, 8-16 parts of maltitol, 9-18 parts of palm oil, 2-20 parts of inulin, 1-8 parts of roasted wheat bran, 1-8 parts of oatmeal, 0-6 parts of buckwheat flour, 0.5-2.5 parts of leavening agent, 0.02-0.25 part of milk essence, 0.02-0.40 part of phospholipid, 2-10 parts of water and 1-8 parts of butter;
wherein the weight ratio of the inulin to the wheat bran is (2-2.5): 1; the obtained nutritious cake has the functions of preventing and relieving constipation, and has water content not higher than 4 wt%.
2. The inulin high dietary fiber nutrition cake as claimed in claim 1, wherein the inulin high dietary fiber nutrition cake with the function of preventing and relieving constipation comprises the following raw materials in parts by weight: 42-48 parts of wheat flour, 10-14 parts of maltitol, 12-16 parts of palm oil, 7-14 parts of inulin, 3-6 parts of roasted wheat bran, 2-4 parts of oatmeal, 1-3 parts of buckwheat flour, 0.8-2.0 parts of leavening agent, 0.05-0.15 part of milk essence, 0.1-0.2 part of phospholipid, 4-6 parts of water and 3-4 parts of butter.
3. The inulin high dietary fiber nutritional cake of claim 1, wherein the leavening agent is a combination of food grade ammonium bicarbonate, food grade baking soda and disodium dihydrogen pyrophosphate.
4. The inulin high dietary fiber nutritional cake of claim 3, wherein the leavening agent is a mixture of edible ammonium bicarbonate, baking soda and disodium dihydrogen pyrophosphate in a weight ratio of 15:4: 1.
5. The inulin high dietary fiber nutritional cake of claim 1, wherein the phospholipid is soy lecithin.
6. The inulin high dietary fiber nutritional cake according to claim 1, wherein the weight ratio of inulin to wheat bran is 7: 3.
7. The method for preparing the inulin high dietary fiber nutritional cake as claimed in claim 1, which is characterized by comprising the following steps:
(1) weighing wheat flour, inulin and buckwheat flour according to a ratio, and uniformly stirring to obtain a mixture a; weighing phospholipid and palm oil according to the proportion, and stirring until emulsification occurs to obtain a mixture b;
(2) adding roasted wheat bran into the mixture b, and uniformly stirring; continuously adding butter, oatmeal, maltitol, cream essence and leavening agent, and stirring uniformly; then adding the mixture a, and uniformly stirring to obtain dough;
(3) carrying out roll mark forming on the dough by using a roll mark type forming machine, and then conveying the formed cake blank into a tunnel type electric infrared oven for baking for 4-5 minutes;
(4) and cooling the baked nutrition cake to 40 ℃, and packaging to obtain a finished product.
8. The method of claim 7, wherein the stirring machine in the step (2) is a horizontal stirring machine and the stirring speed is 30 to 35 rpm.
9. The preparation method of claim 7, wherein in the step (3), the length of the tunnel type electric infrared oven is 60 meters, and the tunnel type electric infrared oven is divided into 4 temperature zones for initiating, shaping, dehydrating and coloring, wherein the first temperature zone has the parameters of 230-250 ℃ and the baking time is 1 minute; the parameters of the second area are that the temperature is 250-270 ℃ and the baking time is 1 minute; the three-region parameters are that the temperature is 170-190 ℃ and the baking time is 1.5-2 minutes; the parameters of the four areas are that the temperature is 150-170 ℃ and the baking time is 1 minute.
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