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Buckwheat bran dietary fiber containing cake and manufacture method thereof

A buckwheat bran and dietary fiber technology is applied in the field of cakes containing buckwheat bran dietary fiber powder and its production field, and can solve the problems such as the sales of cake products without buckwheat bran dietary fiber.

Active Publication Date: 2010-11-24
HUITOUKE FOOD FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently on the market, there is no preparation method and product sales of buckwheat bran dietary fiber cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of preparation method of buckwheat bran dietary fiber cake, comprises the steps:

[0051] (1), decomposition of phytic acid

[0052] Weigh 50kg of buckwheat bran, wash with 1000kg of clear water at 20°C, filter and dry, then add 1000kg of 1.0% (w / w) dilute sulfuric acid and mix evenly, leave for 3 hours to filter, then wash with 1000kg of clear water for 3 times and filter Dry in a drying oven at 55°C for 3 hours, and pulverize to 100 mesh with a pulverizer;

[0053] (2), enzymatic extraction of bran dietary fiber

[0054] Weigh 50kg of processed buckwheat bran, add buckwheat bran to a phosphate buffer solution with a pH of 7.0 at a ratio of 1:25 (w / w) with buckwheat bran: phosphate buffer solution, and gelatinize in a water bath at 100°C for 5min , cooled to 20°C, adding 0.5% (w / w) amylase on dry basis in gelatinized liquid to hydrolyze for 1 hour, boiling to inactivate enzyme for 5 minutes, cooling to 50°C and then adding 0.5% (w / w) on dry basis in gelatinize...

Embodiment 2

[0076] A kind of preparation method of buckwheat bran dietary fiber cake, comprises the steps:

[0077] (1), decomposition of phytic acid

[0078] Weigh 50kg of buckwheat bran, rinse with 1000kg of water at 22°C, filter dry, add 1000kg of 1.5% dilute sulfuric acid to react for 4 hours to remove phytic acid, and then wash 5 times with 1000kg of water; the buckwheat after decomposing phytic acid Dry the bran in a drying oven at 60°C for 4 hours, and crush it to 100 mesh with a pulverizer;

[0079] (2), enzymatic extraction of bran dietary fiber

[0080] Weigh 50kg of the treated sample, add a buffer solution with a pH of 7.0 at a ratio of 1:25 (w / w), gelatinize in a water bath at 100°C for 5 minutes, cool to 25°C, and then add the gelatinized solution on a dry basis 1% (w / w) amylase was hydrolyzed for 2 hours, the hydrolysis temperature was 25°C, after the reaction was completed, boil for 5 minutes, then add neutral protease accounting for 1.5% (w / w) of dry basis in the gelati...

Embodiment 3

[0102] A kind of preparation method of buckwheat bran dietary fiber cake, comprises the steps:

[0103] (1), decomposition of phytic acid

[0104] Take by weighing 50kg buckwheat bran, after washing at 25 ℃ according to the ratio (w / w) of buckwheat bran and water 1: 20, filter dry, add the dilute sulfuric acid reaction 5h of 1000kg 2%, to remove phytic acid, then use After washing with 1000kg of water for 6 times and filtering, the buckwheat bran was dried in a drying oven at 75°C for 5 hours, and crushed to 100 mesh with a pulverizer;

[0105] (2), enzymatic extraction of bran dietary fiber

[0106] Weigh 50kg of the processed sample, add a buffer solution with a pH of 7.0 at a ratio of 1:25 (w / w), gelatinize in a water bath at 100°C for 5min, cool to 30°C and add gelatinization liquid to gelatinize Hydrolyze with 2% (w / w) amylase on a dry basis in the solution for 3 hours at 30°C, boil for 5 minutes after the reaction is completed, cool to 60°C, and then add 3% (w / w) of th...

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Abstract

The invention discloses a buckwheat bran dietary fiber containing cake and a manufacture method thereof. The cake comprises the following raw materials in part by weight: 1 to 9 parts of buckwheat bran dietary fiber powder, 5.5 to 8 parts of corn starch, 12 to 18 parts of vegetable oil, 22 to 34 parts of shelled eggs, 21 to 27 parts of white granulated sugar, 0.2 to 0.3 part of edible powdered milk flavor essence, 0.2 to 0.3 part of salt, 0.2 to 0.3 part of maltase-glucoamylase, 0.4 to 0.6 part of monoglyceride, and the balance of progressive self-raising flour. The method comprises the following steps of: degrading a phytic acid of the buckwheat bran; extracting and modifying bran dietary fiber; preparing dietary fiber powder; weighing raw and auxiliary materials of the cake; preparing mixed flour; agitating the mixed flour; preparing paste by using the mixed flour; injecting the paste into a mold; baking the molded paste; and demolding the molded paste and the like to obtain the buckwheat bran dietary fiber containing cake. The cake can promote intestine and stomach peristalsis of human bodies, help digestion, reduce blood fat and cholesterol, and regulate blood sugar due to the containing of the dietary fiber, so that the nutrient quality of the cake is improved.

Description

technical field [0001] The invention belongs to the field of bakery product development, and relates to a cake containing buckwheat bran dietary fiber powder and a preparation method thereof. Background technique [0002] Cake is a popular food with rich aroma, deep taste and aftertaste. Adding dietary fiber additives to cakes can promote gastrointestinal peristalsis, help digestion, reduce blood fat and cholesterol, regulate blood sugar, and improve the nutritional quality of cakes. [0003] Buckwheat is one of the traditional minor miscellaneous grains in my country. It is mainly distributed in the mountainous areas of southwest China, Yunnan-Guizhou Plateau, Shaanxi, Shanxi and other places. It contains high content of flavonoids and its physiological functions have been proved by research. Chinese Invention Patent Publication No. CN 101243807A, titled "Buckwheat Cake and Its Preparation Method", discloses a buckwheat cake made by mixing buckwheat flour with flour and ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 周小理钱韻芳周一鸣崔琳琳黄琳李莉
Owner HUITOUKE FOOD FUJIAN
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