Method for making high-dietary fiber osmanthus jelly

A production method and technology of sweet-scented osmanthus cake are applied in the field of food processing, can solve problems such as low efficiency, and achieve the effect of increasing the content of soluble dietary fiber

Inactive Publication Date: 2019-03-29
杭州多禧善食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method only uses the method of superfine pulverization to improve dietary fiber content, and the efficiency is low

Method used

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  • Method for making high-dietary fiber osmanthus jelly
  • Method for making high-dietary fiber osmanthus jelly
  • Method for making high-dietary fiber osmanthus jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Mix oat flour, sorghum flour, corn flour, and mung bean flour (all purchased from Lianhua Supermarket, the same as other examples) in a mass ratio of 1:1:0.5:2 to obtain miscellaneous grain flour; add 30U / g of High temperature-resistant α-amylase (purchased from Shandong Anke Bioengineering Co., Ltd., the same as other embodiments) and 10U / g pullulanase (purchased from Henan Yangshao Biochemical Engineering Co., Ltd., the same as other embodiments), wherein α-amylase The quality of enzyme and pullulanase is respectively 2% and 0.5% of miscellaneous grain powder, add water to make moisture mass content be 15% of miscellaneous grain powder, activate at 34 ℃ for 50 minutes, adjust moisture mass content to 15% in the material, inject In the twin-screw extrusion extruder, the temperatures at the front end, middle end, and end of the extruder are 40°C, 90°C, and 130°C respectively, the screw speed is 100r / min, and the feeding speed is 10r / min to obtain rod-shaped semi-fini...

Embodiment 2

[0052] (1) Mix oat flour, sorghum flour, corn flour, and mung bean flour in a mass ratio of 1:1.2:0.8:2.5 to obtain miscellaneous grain flour; add 35U / g of high-temperature resistant α-amylase and 15U / g of pullulan Enzymes, wherein the quality of α-amylase and pullulanase is 2.5% and 1% of the miscellaneous grain powder respectively, add water to make the moisture content 20% of the miscellaneous grain powder, activate at 35°C for 55 minutes, and adjust the moisture content in the material To 18%, injected in the twin-screw extrusion extruder, extruder front end, middle end and end temperature are respectively 45 ℃, 100 ℃, 135 ℃, screw speed is 110r / min, feed speed is 20r / min, obtains Rod semi-finished products, dry;

[0053] (2) The dried semi-finished product is ultrafinely pulverized using a jet mill, the motor speed is 2500r / min, and the feeding speed is 4kg / h to obtain high dietary fiber miscellaneous grain powder;

[0054] (3) Mix sweet-scented osmanthus, wolfberry, and...

Embodiment 3

[0072] (1) Mix oat flour, sorghum flour, corn flour and mung bean flour in a mass ratio of 1:1.5:1:3 to obtain miscellaneous grain flour. Add 40U / g of high-temperature-resistant α-amylase and 20U / g pullulanase, wherein the quality of α-amylase and pullulanase is 3% and 1.5% of the miscellaneous grain powder respectively, adjust the moisture, add water to make the moisture quality The content is 25% of miscellaneous grain powder, activated at 38°C for 60 minutes, adjust the moisture content in the material to 20%, and inject it into the twin-screw extrusion extruder. ℃, 145℃, the screw speed is 120r / min, the feeding speed is 30r / min, and the rod-shaped semi-finished product is obtained and dried;

[0073] (2) The dried semi-finished product is ultrafinely pulverized using a jet mill, the motor speed is 3000r / min, and the feeding speed is 6kg / h to obtain high dietary fiber miscellaneous grain powder;

[0074] (3) Mix sweet-scented osmanthus, wolfberry, and mint leaves in a mass...

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Abstract

A method for making high-dietary fiber osmanthus jelly comprises the following steps: (1) mixing oatmeal, sorghum flour, corn flour and mung bean flour to obtain coarse cereal flour, adding high-temperature-resistant alpha-amylase and pullulanase, adding water to achieve activation, and carrying out twin-screw extruding expansion to obtain a rod-shaped semi-finished product; (2) carrying out ultrafine crushing on the semi-finished product to obtain high-dietary fiber coarse cereal powder; (3) performing extraction on osmanthus flowers, Chinese wolfberry and mint leaves with anhydrous ethanol to obtain an extract, precipitating the extract, removing the solvent from the obtained supernatant, and adding water to obtain a diluted extract; (4) preparing a sweetener; (5) stirring and uniformlymixing the high-dietary fiber coarse cereal powder, the diluted extract and the sweetener to obtain a core material; (6) taking glutinous rice flour, and carrying out wet heat treatment; (7) ball-milling the wet heat-treated glutinous rice flour; (8) adding water to the mechanically activated glutinous rice flour, performing mixing, and uniformly wrapping the core material with the obtained mixture to obtain a dough; (9) steaming the dough to obtain the osmanthus jelly; (10) packaging the osmanthus jelly.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing high dietary fiber sweet-scented osmanthus cake. (2) Technical background [0002] Osmanthus cake is a traditional snack with Chinese characteristics. It has a history of more than 300 years. It is made by mixing white sugar, cooked powder, cooked oil cake powder, and sweet-scented osmanthus, and then wrapping a layer of flour on the outer layer. delicious pastries. [0003] The main component of osmanthus cake made by traditional methods is flour, so the total sugar content is relatively high. From the perspective of modern nutrition, it belongs to unhealthy food. China currently has nearly 100 million diabetics, 250 million overweight people, and 200 million chronic enteritis patients. The occurrence of these diseases has a lot to do with unreasonable diet, long-term consumption of over-fine rice flour, excessive intake of fat, and lack of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L7/17A23L33/105A23L5/10A23L5/00
CPCA23V2002/00A23L5/00A23L5/10A23L7/10A23L7/107A23L7/17A23V2300/24A23V2300/31A23V2250/21A23V2200/30
Inventor 李舰
Owner 杭州多禧善食品有限公司
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