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Formula and making method of high-dietary fiber low-sugar wafers suitable for obese children

A high dietary fiber, thin and crisp technology, applied in applications, baked goods, food science, etc., can solve problems such as obesity and overweight children

Inactive Publication Date: 2018-05-08
YANGZHOU RUNKANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to the three meals provided by the family, snacks are an indispensable consumption for children, but the children's food that is flooded in the market is almost high in sugar and high in fat, which is very unfavorable to obese and overweight children

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] A kind of high dietary fiber and low-sugar crispbread in the present embodiment, it is made of the raw material of following weight portion:

[0065] 30 parts of wheat flour, 3 parts of oat bran powder, 3 parts of inulin, 10 parts of eggs, 5 parts of edible oil, 0.05 parts of stevia.

[0066] A method for preparing high dietary fiber and low sugar thin crisps described in this embodiment, comprising the following steps:

[0067] 1) Put 3 parts of oat bran in a mixer, and spray an appropriate amount of water to infiltrate for 20 minutes while stirring. Then place it in a microwave oven, process it under the set time and power, and the thickness of the material layer is 1-2cm;

[0068] 2) Place the material treated in step 1) in a microwave dryer, and dry until the moisture content is lower than 6% for later use;

[0069] 3) The material processed in step 2) is crushed through a 100-mesh sieve to form oat bran powder, which is sterilized and packaged for later use.

[...

Embodiment 2

[0076] A kind of high dietary fiber and low-sugar crispbread in the present embodiment, it is made of the raw material of following weight portion:

[0077] 45 parts of wheat flour, 5 parts of oat bran powder, 6 parts of inulin, 15 parts of eggs, 7 parts of edible oil, 0.07 parts of stevia.

[0078] A method for preparing high dietary fiber and low sugar thin crisps described in this embodiment, comprising the following steps:

[0079] 1) Put 5 parts of oat bran in a mixer, and spray an appropriate amount of water to infiltrate for 20 minutes while stirring. Then place it in a microwave oven, process it under the set time and power, and the thickness of the material layer is 1-2cm;

[0080] 2) Place the material treated in step 1) in a microwave dryer, and dry until the moisture content is lower than 6% for later use;

[0081] 3) The material processed in step 2) is crushed through a 100-mesh sieve to form oat bran powder, which is sterilized and packaged for later use.

[...

Embodiment 3

[0088] A kind of high dietary fiber and low-sugar crispbread in the present embodiment, it is made of the raw material of following weight portion:

[0089] 60 parts of wheat flour, 8 parts of oat bran powder, 10 parts of inulin, 20 parts of eggs, 10 parts of edible oil, 0.1 part of stevia.

[0090] A method for preparing high dietary fiber and low sugar thin crisps described in this embodiment, comprising the following steps:

[0091] 1) Put 8 parts of oat bran in a mixer, and spray an appropriate amount of water to infiltrate for 20 minutes while stirring. Then place it in a microwave oven, process it under the set time and power, and the thickness of the material layer is 1-2cm;

[0092] 2) Place the material treated in step 1) in a microwave dryer, and dry until the moisture content is lower than 6% for later use;

[0093] 3) The material processed in step 2) is crushed through a 100-mesh sieve to form oat bran powder, which is sterilized and packaged for later use.

[...

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PUM

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Abstract

The invention discloses a formula and making method of high-dietary fiber low-sugar wafers, and belongs to the technical field of food processing. In accordance with the present situation that at current, the number of overweight children and obese children is intensely increased cause by overnutrition in China, so that the later stage of life of the overweight children and the obese children is increasingly and seriously threatened by non-infectious chronic diseases, the invention researches and develops the high-dietary fiber low-sugar wafers for the obese children. The formula comprises 30-60 parts of wheat flour, 3-8 parts of oat bran powder, 3-10 parts of inulin, 10-20 parts of eggs, 5-10 parts of edible oil and 0.05-0.1 part of stevioside. The oat bran and the inulin are selected andused as dietary fiber sources, and the stevioside is used as a sweetening agent, so that the high-dietary fiber low-sugar wafers have the characteristics of being safe, notable in effect and the like. The oat bran is treated with a microwave irradiation technology and a superfine comminution technology, so that the crude mouth feel of the bran can be improved, and acceptance by children is facilitated. The inulin can increase the content of water soluble dietary fibers. Zinc and calcium elements are added to the formula, so that healthy development of the obese children is facilitated. A baking technology is adopted, so that the high-dietary fiber low-sugar wafers have roasted fragrant taste of grains, are crisp, fine and smooth in mouth feel, moderate in sweetness, and the like, and areeasy to accept by children.

Description

technical field [0001] The invention belongs to the technical field of food formulas and preparation methods thereof, and in particular relates to a high dietary fiber and low-sugar pancake formula suitable for overweight and obese children and a preparation method thereof. Background technique [0002] With the development of our country's economy, the nutritional level of our country's children has been significantly improved. However, overweight and obesity among young children and adolescents due to overnutrition and other factors has skyrocketed, as has the threat of non-communicable chronic diseases later in life. From 2002 to 2012, the incidence of overweight among urban children and adolescents in my country increased from 8.5% to 11.0%, and the incidence of obesity increased from 4.4% to 7.7%, an increase of 29% and 75% respectively. Children's overweight and obesity have become public health in the 21st century. Serious challenges. Internationally, it is generally...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D13/06A21D2/18
CPCA21D2/188A21D13/02A21D13/06
Inventor 糜桂
Owner YANGZHOU RUNKANG BIOTECH CO LTD
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