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High-dietary-fibre biscuit and preparation method of same

A technology with high dietary fiber and biscuits, which is applied in baked food, food science, baking, etc., to achieve the effect of improving functional requirements, increasing nutritional value, and strong ability of harmful substances

Active Publication Date: 2013-12-04
SUQIAN HUIWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are no related reports about high dietary fiber biscuits rich in water-soluble bacterial cellulose and their preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of water-soluble bacterial cellulose: Press and dehydrate 5kg of bacterial cellulose, dry in an oven at 30-80°C to obtain 100g of dried bacterial cellulose, then use a pulverizer to pulverize the dry bacterial cellulose, and calculate the percentage by weight Mix cellulase, endoglucanase, exoglucanase, xylanase, or their complexes with bacterial cellulose in an amount of 0.5-10%, and add the mixture to water (bacterial cellulose and The weight ratio of water can be 1-10: 100, in this embodiment, the weight ratio of bacterial cellulose to water is 10:100), hydrolyze 10 -120 min, spare. The hydrolysis at pH 2.5-10.0 depends on whether the purchased enzyme is acidic or alkaline. If it is an acidic enzyme, use hydrochloric acid, acetic acid or sulfuric acid to adjust the pH of the liquid to be greater than 2.5 or less than 7. If it is alkaline Sexual enzymes use alkaline substances such as sodium hydroxide to adjust the pH of the liquid to be greater than 7 and...

Embodiment 2

[0031] Weigh 76g of sucrose, 5g of ammonium bicarbonate, 10g of baking soda, 1g of table salt, 8.5g of flavoring, add 100-200g of water and mix evenly to obtain a premix; Mix 1g with 80g of vegetable oil, and then stir evenly with the premix, then add 500g of flour, then add 200-400g of hydrolyzed bacterial cellulose homogenate and continue to stir for 30 minutes until uniform, and the moisture content of the dough is controlled at 25-40% during kneading , After the dough is prepared, let it stand at 35°C for 15 minutes; then roll it 10 times, press the dough into a 1.6mm sheet, and mold it; use an oven for baking, the bottom fire temperature is 180°C, and the surface fire temperature is first Keep it at 160°C for 4 minutes; then at 180°C for 4 minutes; finally at 200°C for 3 minutes; after that, leave the baked biscuits to cool naturally for 10 minutes and then pack them in airtight. All the other implementations are as in Example 1.

Embodiment 3

[0033](1) Take 1000 g of bacterial cellulose from coconut delicacy fruit, press to remove half of the water, stir in a high-speed homogenizer (22000 rpm) and pulverize and homogenize for 30 minutes to obtain a coarse homogenate;

[0034] (2) The homogenate is filtered once with a single layer of ordinary gauze (20-30 mesh), and the unfiltered bacterial cellulose is returned to the homogenizer to continue the homogenization, and then filtered, and the operation is repeated until all can be filtered, and the homogenate is collected ;

[0035] (3) Dilute the homogenate with deionized water at a ratio of 1:4, spray dry (inlet temperature 140°C, pump speed 20 r / min, air flow rate 16 L / min), collect bacterial cellulose powder and glass Bacterial cellulose powder attached to the wall;

[0036] (4) Mix cellulase, endoglucanase, exoglucanase, xylanase or their mixture with bacterial cellulose in an amount of 10% by weight, at pH 2.5-10.0 Hydrolyze for 10-120 min at a temperature of 3...

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Abstract

The invention discloses high-dietary-fibre biscuit and a preparation method of the same, wherein the high-dietary-fibre biscuit is prepared via the following steps of: adding water-soluble bacterial cellulose in biscuits according to a mass percentage of 1-70%; and preparing the water-soluble bacterial cellulose, wherein the preparation of the water-soluble bacterial cellulose comprises the steps of mixing an enzyme with bacterial cellulose according to an addition amount of 0.5-10% in mass fraction, and hydrolyzing for 10-120 minutes in the conditions of pH value of 2.5-10.0 and temperature of 30-80 DEG C. According to the invention, the nutritional value of the biscuits can be enhanced, and the functional needs of products can be improved; and moreover, the preparation method is simple in process, convenient in operation, less in equipment investment, cheap in adopted raw materials and easy to get the raw materials, very suitable for industrialized production, and good in economic benefits and application prospect.

Description

technical field [0001] The invention belongs to the field of dietary fiber biscuit and its preparation, in particular to a high dietary fiber biscuit and its preparation method. Background technique [0002] Dietary fiber can balance human nutrition, regulate body functions, promote intestinal peristalsis, facilitate waste discharge, reduce absorption of harmful substances, and prevent obesity. It is known as the "seventh largest nutrient" needed by the human body. In recent years, with the development of my country's economy and the improvement of people's living standards, great changes have taken place in people's eating habits, resulting in an increase in many diseases related to insufficient dietary fiber intake, such as obesity, hypertension, coronary heart disease, diabetes and colon Cancer has become a major disease that endangers the health of our people. In this background, the study of dietary fiber and the development of dietary fiber food have become a very impo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/18
Inventor 肖高升洪枫
Owner SUQIAN HUIWEI FOOD
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