Low-calorie and high-nutrition baked food with health care function
A low-calorie, high-nutrition technology, applied in baked goods, baking, food science, etc., can solve the problems of unbalanced nutrition, high saturated fatty acid and salt content, and incompleteness, and achieve a balanced diet, low saturated fatty acid content, The effect of preventing three highs
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Embodiment 1
[0030] Embodiment 1: The preparation method of this low-calorie, high-nutrition baked food with health care function is: 20 parts of buckwheat flour, 22 parts of wheat bran, 10 parts of sweet potato flour, and 4 parts of corn flour are loaded into a solid continuous fermentation reaction device After the device is sterilized by high-temperature cooking at 95°C for 3 minutes and cooled to 22°C, inoculate 0.0002 parts of Bifidobacteria, 0.0001 parts of Lactobacillus (109cfu / g), and 0.0025 parts of Bacillus subtilis (108cfu / g) into the tank where the device is located , 0.06 parts of cellulase, 0.04 parts of yeast powder (107cfu / g), the materials are fully stirred and then sent to the tunnel fermentation line and fermented at pH 4.5 and 22°C for 10 hours. The reactants are filtered and extinguished by heating at 80°C live to obtain fermentation products.
[0031]After mixing the fermented product, 40 parts of wheat flour, 4 parts of corn flour, 6 parts of skimmed milk powder, 1.2...
Embodiment 2
[0033] Embodiment 2: The preparation method of this low-calorie, high-nutrition baked food with health care function is: 24 parts of buckwheat flour, 25 parts of wheat bran, 13 parts of sweet potato flour, and 5 parts of corn flour are loaded into a solid continuous fermentation reaction device After the device was sterilized by high temperature cooking at 100°C for 2.5 minutes and cooled to 26°C, 0.00025 parts of Bifidobacterium, 0.00015 parts of Lactobacillus, 0.0037 parts of Bacillus subtilis, 0.08 parts of cellulase, and 0.05 parts of yeast powder were inoculated into the tank where the device was located. After the materials are fully stirred, they are sent to the tunnel fermentation line and fermented at a pH of 5.3 and 27°C for 11 hours. The reactants are filtered and heated to inactivate at 80°C to obtain the fermentation product.
[0034] After mixing the fermented product, 50 parts of wheat flour, 5 parts of corn flour, 7 parts of skimmed milk powder, 1.2-1.6 parts of...
Embodiment 3
[0036] Embodiment 3: The preparation method of this low-calorie, high-nutrition baked food with health care function is: 28 parts of buckwheat flour, 28 parts of wheat bran, 16 parts of sweet potato flour, and 6 parts of corn flour are loaded into a solid continuous fermentation reaction device After the device is sterilized by high temperature cooking at 105°C for 2 minutes and cooled to 30°C, inoculate 0.0003 parts of Bifidobacterium, 0.0002 parts of Lactobacillus, 0.005 parts of Bacillus subtilis, 0.1 part of cellulase, and 0.06 parts of yeast powder into the tank where the device is located. After the materials are fully stirred, they are sent to the tunnel fermentation line and fermented at a pH value of 6 and 32°C for 12 hours. The reactants are filtered and inactivated by heating at 80°C to obtain fermentation products.
[0037] After mixing the fermented product, 60 parts of wheat flour, 6 parts of corn flour, 8 parts of skimmed milk powder, 1.6 parts of konjac powder, ...
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