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Nutrient flour pastry

A high-nutrition, pastry technology, applied in the field of pastry and food, can solve the problem of high cost of soybean polypeptide, achieve the effect of inhibiting the accumulation of subcutaneous fat, promoting the metabolism of fat and sugar, and reducing costs

Inactive Publication Date: 2007-03-14
冯昀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem of high cost of directly adding soybean protein or even soybean polypeptide to staple food pasta, the present invention provides a popular staple food pasta with soybean as one of the ingredients, richer nutritional components, and lower cost—high-nutrition pasta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] High nutritional dried noodles or instant noodles

[0018] 90 kg of flour; 10 kg of soybeans, about 30 kg after germination for 120 hours; 1 kg of salt, 1 kg of sodium carbonate, and appropriate amount of water.

[0019] Pour the flour into the dough mixer, crush the soybean sprouts into a slurry, filter to form a pulpy soybean sprout pulverization with a fineness equivalent to the flour (80-120 mesh), pour the soybean sprout pulverization into the dough mixer, Dissolve the salt and sodium carbonate with a small amount of water, pour them into the dough mixer, and knead the dough. The reconciled noodles are rolled for at least 5 times, then cut into strips, shaped, dried and made into dried noodles or instant noodles.

[0020] The dried dried noodles or instant noodles have a protein content of more than 12.5 g / 100 g and a soybean protein content of 3.5 g / 100 g, wherein the conversion rate of soybean polypeptide is greater than 35%.

Embodiment 2

[0022] High Nutritious Bread

[0023] Soybean sprouts (germinated for 100 hours) were crushed to make a dry powder with a fineness equivalent to that of flour. Soybean buds are made into dry powdered pulverized product processing technology is a known technology to those skilled in the field of food processing.

[0024] 80 kg of flour, 20 kg of crushed soybean sprout dry powder, 1.5 kg of salt, 2 kg of sucrose, 5 kg of yeast, and 30-45 kg of water.

[0025] Pour 60 kg of flour, 5 kg of yeast, and 15 kg of water into the dough mixer, and ferment for about 4 hours at 30°C. When the dough rises to the highest point and begins to fall back, add the remaining water, and after the dough is melted, add the remaining flour, dry powder of crushed soybean sprouts and auxiliary materials. After reconciliation, ferment at 30°C for about 1 hour. Press the noodles 1-2 times. Fill the mold, proof, brush with egg wash, and bake at 200-250°C for 30-40 minutes. Brush oil out of the oven. ...

Embodiment 3

[0028] Nutritious Biscuits

[0029] 90 kg of flour, 10 kg of soybeans, about 30 kg after 5 days of germination, 0.2 kg of protein sugar, 3 kg of sucrose, 10 kg of vegetable oil, 0.5 kg of table salt, 1 kg of sodium bicarbonate, 0.6 kg of ammonium hydrogen phosphate, appropriate amount of essence, and appropriate amount of water.

[0030] First, the soybean sprouts are heated in steam at 100° C. for 3-10 minutes, greened, and then crushed to make soybean sprouts with a fineness comparable to that of flour.

[0031] Add sugar, oil, salt and other auxiliary materials into water at 50°C to dissolve, then add crushed soybean sprouts (slurry) and stir evenly, add flour, and continue stirring. Add leavening agent and essence successively. Stir for more than 40 minutes and let stand for more than 10 minutes. Enter the rolling process, then shape, enter the oven to bake. Product packaging.

[0032] The protein content of the biscuit made is about 12.5%, wherein soybean protein acco...

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Abstract

A high-nutrition wheat flour food including bread, cracker, instant noodles, steamed bread, etc for the patients of hypertension, hyprelipemia, hyperglycemia, cardiovascular and cerebrovascular diseases and obesity is made up of the wheat flour and the powder of germinated soybean.

Description

technical field [0001] The invention relates to food, in particular to pastries, such as bread, biscuits, instant noodles, steamed buns, etc., specifically a kind of pasta with high nutrition. Background technique [0002] The protein content in daily food is an important indicator to measure the nutritional level of people in a country. [0003] Pasta (such as bread, biscuits, instant noodles, steamed buns, etc.) is the common people's daily edible food, in order to improve its protein content, the prior art generally adopts to add milk, dairy products, eggs, egg products etc. to carry out nutritional fortification. However, it has the disadvantages of high calorie, high animal fat, and high cholesterol. It is not suitable for people with high blood pressure, high blood fat, high blood sugar, cardiovascular and cerebrovascular diseases, or obese people. [0004] The amino acid composition of soybean protein is relatively complete, and it has the effect of lowering choleste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/38
Inventor 冯昀
Owner 冯昀
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