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Coarse food grain fluffy cake capable of applying microcapsule technology, and preparation method for coarse food grain fluffy cake

A microcapsule technology and microcapsule technology, applied in the field of biscuits, can solve problems such as failure to meet shelf life requirements and microbial contamination, and achieve the effects of improving oxidative deterioration, reducing direct contact, and slowing down oxidative degradation.

Pending Publication Date: 2020-04-03
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The moisture content in its formula exceeds 20% (w / w), which is easy to cause microbial contamination, and cannot meet the requirements of industrial production for its shelf life without adding preservatives

Method used

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  • Coarse food grain fluffy cake capable of applying microcapsule technology, and preparation method for coarse food grain fluffy cake
  • Coarse food grain fluffy cake capable of applying microcapsule technology, and preparation method for coarse food grain fluffy cake
  • Coarse food grain fluffy cake capable of applying microcapsule technology, and preparation method for coarse food grain fluffy cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044]A coarse grain soft cake using microcapsule technology, which includes the following components by weight: 19g of low-gluten wheat flour, 13g of highland barley flour, 7g of tartary buckwheat flour, 4.5g of oatmeal flour, 3g of black soybean flour, and 2.5g of soybean flour. g. Mung bean flour 1.8g, wheat bran powder 1.7g, linseed oil microcapsules 9.5g, egg liquid 11g, high calcium milk powder 5.2g, xylitol 7g, white sugar 6g, baking powder 0.4g, baking soda 0.4g , edible salt 0.5g, water 7.5g.

[0045] The linseed oil microcapsules in this example include the following components by weight: 60 g of finished linseed oil, 50 g of soybean protein isolate, 50 g of maltodextrin, 3 g of linseed gum, and 907 mL of water.

[0046] Its preparation method is as follows:

[0047] ①Preparation of linseed oil microcapsules: Dissolve soybean protein isolate and maltodextrin in distilled water at 70°C, then add linseed oil, stir well, add linseed gum to form a primary emulsion, and ...

Embodiment 2

[0052] A coarse grain soft cake using microcapsule technology, which comprises the following components by weight: 20g of low-gluten wheat flour, 15g of highland barley flour, 8g of tartary buckwheat flour, 3.5g of oatmeal powder, 3.5g of black soybean flour, and 3.5g of soybean flour 3g, mung bean flour 3g, wheat bran powder 1g, linseed oil microcapsules 8.5g, egg liquid 12g, high calcium milk powder 2g, xylitol 10g, aspartame 0.15g, baking powder 0.4g, edible salt 0.3g , water 6.8g.

[0053] The linseed oil microcapsules in this example include the following components by weight: 80 g of finished linseed oil, 110 g of modified starch, 8 g of monoglyceride, 5 g of sucrose ester, and 797 mL of water.

[0054] Its preparation method is as follows:

[0055] ①Preparation of linseed oil microcapsules: Dissolve modified starch in distilled water at 90°C, then add linseed oil, stir well, add monoglyceride and sucrose ester to form a primary emulsion, and emulsify at a high speed of...

Embodiment 3

[0060] A coarse grain soft cake using microcapsule technology, which comprises the following components by weight: 16g of low-gluten wheat flour, 12.5g of highland barley flour, 7.5g of tartary buckwheat flour, 3.8g of oatmeal powder, 3.4g of black soybean flour, soybean flour Raw flour 3.2g, mung bean raw flour 3.2g, wheat bran powder 3g, linseed oil microcapsules 10g, egg liquid 9g, high calcium milk powder 4g, white sugar 5g, steviol glycoside 0.1g, baking soda 0.6g, ammonium bicarbonate 0.5 g, edible salt 0.45g, water 10.35g.

[0061] The linseed oil microcapsules in this example include the following components by weight: 45 g of finished linseed oil, 40 g of whey protein, 30 g of modified starch, 9 g of lecithin, and 876 mL of water.

[0062] Its preparation method is as follows:

[0063] ① Preparation of linseed oil microcapsules: Dissolve whey protein and modified starch in distilled water at 75°C, then add finished linseed oil, stir well, and add lecithin to form pri...

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Abstract

The invention discloses a coarse food grain fluffy cake capable of applying a microcapsule technology, and a preparation method for the coarse food grain fluffy cake. The fluffy cake comprises the following raw materials in parts by weight: 15-20 parts of low-gluten wheat flour, 11-15 parts of hordeum vulgare Linn. var. nudum hook.f. starchy flour, 6-11 parts of fagopyrum tataricum (L.) gaertn starchy flour, 1.5-4.5 parts of oatmeal powders, 1.5-4 parts of black soya bean starchy flour, 1-3.5 parts of soybean starchy flour, 0.5-3.5 parts of mung bean starchy flour, 0.5-3 parts of wheat bran powders, 8-15 parts of flaxseed oil microcapsules, 7-12 parts of egg liquids, 2-6 parts of high calcium milk powders, 0.15-13 parts of sweetening agents, 0.3-1.1 parts of leavening agents, 0.2-0.6 partof edible salt and 5-13 parts of water. The coarse food grain fluffy cake is prepared in the following steps of preparing the flaxseed oil microcapsule, blending materials, kneading dough for forming,baking, cooling and the like. The fluffy cake prepared from the raw materials and the technology of the invention is rich in nutrition, is even in grease dispersion, is unlikely to go bad due to oxidization and is free from crumbs.

Description

technical field [0001] The invention relates to the field of biscuits, in particular to a coarse grain soft cake using microcapsule technology and a preparation method thereof. Background technique [0002] In recent years, with the enhancement of people's health awareness, the health hazards caused by excessive grain processing have been gradually paid attention to. Therefore, people's demand for "natural, nutritious and healthy" coarse grains is increasing day by day. The protein content in coarse grains is much higher than that of refined white rice noodles, and it is also rich in dietary fiber, vitamin A, vitamin B complex, vitamin C, vitamin E, and mineral elements such as calcium, iron, zinc, and selenium, which can satisfy people of all ages nutritional needs. However, the insoluble dietary fiber rich in coarse grains makes their taste rough, which greatly reduces consumers' choice tendency. The fluffy cake has the characteristics of soft and loose taste, no dry fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/02A21D2/14A21D2/18A21D2/26A21D2/32A21D2/34A21D2/36
CPCA21D2/02A21D2/14A21D2/18A21D2/26A21D2/32A21D2/34A21D2/36A21D13/80
Inventor 迟原龙林欣姚开贾冬英
Owner SICHUAN UNIV
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