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High-dietary-fiber biscuits containing algal polysaccharides, and making method of high-dietary-fiber biscuits

A technology with high dietary fiber and seaweed polysaccharides, which is applied in the fields of baked food, food science, dough processing, etc., to achieve the effect of increasing functionality and flavor, improving functional requirements, and convenient operation

Inactive Publication Date: 2018-07-24
SUQIAN HUIWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, 5-10% sweetener (sucrose) is inevitably used in the preparation process of biscuits rich in bacterial cellulose dietary fiber, which is not suitable for special populations such as diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Substituting alginate for sucrose

[0020] Step 1, preparation of the premix: Weigh 50 g of alginate, 2 g of yeast, 1 g of baking soda, 1 g of salt, and 1.0 g of flavoring, add 250 g of water and stir evenly to obtain the premix, and set aside;

[0021] Step 2, preparation of dough: Prepare the dough at an ambient temperature of 30°C, mix 1 g of monoglyceride and 100 g of vegetable oil, and then stir evenly with the premix obtained in step 1, add 544 g of flour after emulsification, and then add 300 g of g water-soluble bacterial cellulose, continue to stir for 30 minutes until uniform, and control the water content of the dough at 25% when kneading. After the dough is prepared, let it stand at 35°C for 15 minutes;

[0022] Step 3, pressing of the biscuit: rolling the prepared dough 10 times, pressing the dough into a 1.6 mm sheet, forming a mold to obtain a molded biscuit;

[0023] Step 4, biscuit baking: Bake the biscuits molded in step 3 in an oven with a...

Embodiment 2

[0024] Example 2: Substituting Fucoidan for Sucrose

[0025] Step 1, preparation of the premix: Weigh 100 g of fucoidan, 10 g of yeast, 5 g of baking soda, 10 g of salt, 10 g of flavoring, add 400 g of water and stir evenly to obtain the premix, and set aside;

[0026] Step 2, dough preparation: prepare dough at an ambient temperature of 40°C, mix 5 g of monoglyceride and 150 g of vegetable oil, and then stir evenly with the premix obtained in step 1, add 260 g of flour after emulsification, and then add 450 g of water-soluble Continue to stir the bacterial cellulose for 20 minutes until it is uniform, and control the water content of the dough at 40% when kneading the dough. After the dough is prepared, let it stand at 25°C for 30 minutes;

[0027] Step 3, pressing of the biscuit: rolling the prepared dough 15 times, pressing the dough into a 1.6 mm sheet, forming a mold to obtain a molded biscuit;

[0028] Step 4, biscuit baking: Bake the biscuits molded in step 3 in an ove...

Embodiment 3

[0029] Example 3: Substituting fucoidan sulfate for sucrose

[0030] Step 1, preparation of the premix: Weigh 75g of fucoidan sulfate, 6g of yeast, 3g of baking soda, 5.5g of salt, 5.5g of flavoring, add 300g of water and stir evenly to obtain the premix, and set aside;

[0031] Step 2, preparation of dough: Prepare the dough at an ambient temperature of 35°C, mix 3g of monoglyceride and 125g of vegetable oil, and then stir evenly with the premix obtained in step 1, add 402g of flour after emulsification, and then add 375g of water-soluble bacteria Continue to stir the cellulose for 25 minutes until it is uniform, and control the water content of the dough at 30% when kneading the dough. After the dough is prepared, let it stand at 30°C for 20 minutes;

[0032] Step 3, pressing of the biscuit: rolling the prepared dough 12 times, pressing the dough into a 1.6 mm sheet, and forming a die to obtain a die-formed biscuit;

[0033] Step 4, biscuit baking: Bake the biscuits molded ...

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Abstract

The invention discloses high-dietary-fiber biscuits containing algal polysaccharides, and a making method of the high-dietary-fiber biscuits. The algal polysaccharides instead of cane sugar are addedto the high-dietary-fiber biscuits rich in water-soluble bacteria cellulose, the low heat value is realized, functions and flavor are increased, unpleasant smell of some dietary fibers is hidden, andthe high-dietary-fiber biscuits have favorable compatibility, are fine and smooth in mouth feel and texture, and meet double demands of various crowds for mouth feel and health. According to the high-dietary-fiber biscuits disclosed by the invention, the nutrient value of the biscuits can be increased, the functional demands of the products namely the high-dietary-fiber biscuits are met, besides,the technology is simple, the operation is convenient, the equipment investment is low, the used raw materials are cheap and easy to obtain, and the high-dietary-fiber biscuits are quite suitable forindustrialized production and have favorable economic benefits and application prospects.

Description

technical field [0001] The invention relates to a high dietary fiber biscuit containing seaweed polysaccharide and a preparation method thereof, belonging to the field of functional baked food and its preparation. Background technique [0002] Dietary fiber refers to polysaccharides that cannot be utilized by the human body, cellulose, mucilage, hemicellulose, pectin, lignin, pectin, and other substances that cannot be digested by the digestive enzymes in the human gastrointestinal tract or absorbed by the human body. Substances composed of a small amount of ingredients are the "seventh largest nutrient" indispensable to human health, and have attracted much attention because of their rich and unique physical and chemical properties and physiological functions. Dietary fiber is rich in vegetables, fruits, coarse grains, miscellaneous grains, beans, fungi and algae foods, and can be used as food additives in baked foods, beverages, dairy products, meat products, ice cream and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D2/36A21D13/062
Inventor 肖高升闫景坤
Owner SUQIAN HUIWEI FOOD
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