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4403 results about "Dietary fiber" patented technology
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Process for controlling body weight
InactiveUS6436036B1Easy to masterMinimal computationPhysical therapies and activitiesLocal control/monitoringBody part weightWeight change
The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.
Owner:WEIGHT WATCHERS INT
Microalgae-Based Beverages
InactiveUS20100297295A1Great tasteLower levelMilk preparationDough treatmentEmulsionAdditive ingredient
The invention provides novel beverages and raw materials for the manufacture thereof, such beverage and raw materials containing microalgae of various species with varying components. Attributes of the microalgal biomass used in the invention include nutrition-providing materials such as carotenoids, dietary fiber, tocotrienols and tocopherols, and varying lipid compositions, particularly low levels of saturated lipids. Attributes of the microalgal biomass used in the invention include structural attributes such as improved mouth feel compared to alternative milk products such as soy milk and rice milk. The novel beverages provide delivery systems for high nutrition materials found in microalgae. The invention provides a new category of finished beverages based on microalgae (such as refrigerated and shelf stable liquids and emulsions) as well as compositions for augmenting properties of current beverages through inclusion of novel microalgae-based materials as ingredients.
Owner:TERRAVIA HLDG INC
Methods of Inducing Satiety
InactiveUS20100303961A1Increase satietyImprove the level ofMilk preparationSpread compositionsFiberDietary fiber
Disclosed herein are methods of inducing satiety by providing microalgae-based foods. In some embodiments, microalgal biomass contains high levels of dietary fiber and / or digestible crude protein and / or low saturation triglyceride oil. Homogenization methods to liberate free oil and fiber are disclosed for enhancing the feeling of satiety in a human, thereby reducing caloric intake. The provision of such materials to a human have the further benefit of providing heart-healthy microalgae-based ingredients while achieving levels of satiety sufficient to reduce further caloric intake.
Owner:TERRAVIA HLDG INC
Production of whole grain-containing composite food products
ActiveUS20080003340A1Acceptable machinabilityFood safetyBaking mixturesConfectioneryDietary fiberAdditive ingredient
Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.
Owner:INTERCONTINENTAL GREAT BRANDS LLC
Process for controlling body weight
InactiveUS6040531AEasy to masterMinimal computationLocal control/monitoringSurgeryBody part weightDietary fiber
The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily POINTS which is adjusted for weight change. The calculated POINT value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units.
Owner:WEIGHT WATCHERS INT
High protein puffed food product and method of preparation
Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.
Owner:GENERAL MILLS INC
Process for controlling body weight
InactiveUS6663564B2Easy to implementEasy to masterPhysical therapies and activitiesSurgeryBody part weightWeight change
The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.
Owner:WEIGHT WATCHERS INT
Probiotic type fruit and vegetable enzyme solid drink
InactiveCN105661245ASolve the need for refrigerationExtended shelf lifeSugar food ingredientsFood ingredient functionsDietary fiberAlcohol sugars
The invention relates to a drink, in particular to a probiotic type fruit and vegetable enzyme solid drink. The probiotic type fruit and vegetable enzyme solid drink is prepared from raw materials in parts by mass as follows: 10-50 parts of prebiotics, 5-40 parts of water-soluble dietary fiber, 0-20 parts of sugar alcohol, 0.1-15 parts of fruit powder, 0.1-10 parts of fruit and vegetable enzyme powder, 0.01-15 parts of freeze-dried bifidobacterium infantis powder, 0.01-20 parts of freeze-dried bifidobacterium breve powder, 0.01-30 parts of freeze-dried Lactobacillus plantarum powder, 0.01-25 parts of freeze-dried bifidobacterium longum powder and 0.01-20 parts of freeze-dried Lactobacillus casei powder. The probiotic type fruit and vegetable enzyme solid drink adopts the natural raw materials and the scientific formula and is balanced in nutrition and beneficial to intestinal health and body immunity.
Owner:JIANGSU WECARE BIOTECHNOLOGY CO LTD
Compound functional sugar with function of adjusting intestinal flora
InactiveCN103053904AOrganic active ingredientsBacteria material medical ingredientsEscherichia coliEnterobacter
The invention discloses compound functional sugar with a function of adjusting intestinal flora. The compound functional sugar contains functional oligosaccharide, L-arabinose, dietary fiber and probiotics and is characterized in that bifidobacterium, lactobacillus and other beneficial bacteria can be proliferated; meanwhile, the proliferation of escherichia coli, enterococcus and other harmful bacteria is restrained to adjust the intestinal flora; and the small intestine peristalsis can be promoted, the defecating time can be shortened, the defecation quantity can be increased to play a role in defaecation.
Owner:北京中科邦尼国际科技有限责任公司 +1
Fruit and vegetable probiotic tablet and preparation method thereof
ActiveCN104489646AHigh survival rate of live bacteriaImprove stabilityNatural extract food ingredientsFood ingredient functionsCelluloseDrug biological activity
The present invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. The fruit and vegetable probiotic tablet uses probiotic powders such as lactobacillus plantarum powder as the main raw material, and the preparation method scientifically mixes modified dietary fibers, fruit and vegetable powder, oligosaccharides, plant extracts, protein powder, tea leaf extracts and traditional Chinese medicine extracts and etc., thus improves the content of soluble celluloses which are of real significance for probiotic flora, enhances the physiological activity of celluloses, thereby increases the species of intestinal probiotic flora as well as significantly enhances the colonization ability and time of endogenous and exogenous probiotics in the human intestinal tracts, effectively inhibits the growth and reproduction of harmful intestinal bacteria, especially gram-negative bacteria, and fully regulates the composition of the intestinal probiotic flora. The prepared fruit and vegetable probiotic tablet has a high biological activity, a long human intestinal colonization time, and a significant weight loss effect, and is suitable for a wide range of people.
Owner:南京旭优食品技术有限公司
Encapsulated multifunctional biologically active food component, process for its production and its use
InactiveUS6841181B2Improve stabilityIncreased creaminess of the end product.Milk preparationDough treatmentDietary fiberMethods of production
The invention relates to a multifunctional encapsulated biologically active food component consisting of a core which comprises at least one dietary fiber, which core is surrounded by at least one biologically active substance, in which the core and the biologically active substance(s) is (are) surrounded by one or more shell-forming substance(s).
Owner:NUTRINOVA NUTRITION SPECIALTIES & FOOD ENGREDIENTS GMBH
Compositions and Methods for Promoting Gastrointestinal and/or Cardiovascular Health
InactiveUS20110027412A1Promoting cardiovascular healthPromoting gastrointestinal healthMilk preparationDough treatmentDietary fiberMedicine
A composition for promoting gastrointestinal and / or cardiovascular health comprising a gelling dietary fiber and a non-gelling dietary fiber in a weight ratio of from about 5:1 to about 1:2.5; a coating component and a wetting component in a weight ratio of from about 20:1 to about 1:1; wherein a weight ratio of coating component plus wetting component to said gelling dietary fiber or said non-gelling dietary fiber is from about 25:1 to about 1:5 is disclosed. Also disclosed herein is a composition for promoting gastrointestinal and / or cardiovascular health comprising a gelling dietary fiber; a non-gelling dietary fiber; and an amount of a coating component sufficient to coat the particles of the gelling dietary fiber, such that the water-absorbing ability is reduced and the organoleptic properties of the composition are improved. Methods of promoting gastrointestinal and / or cardiovascular health are also included.
Owner:THE PROCTER & GAMBLE COMPANY
Medlar and red date enzyme and preparation method thereof
InactiveCN104872674AKeep natural colorImprove biostabilityNatural extract food ingredientsFood ingredient functionsRipeningHigh pressure
The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.
Owner:NINGXIA JINSHANGQI BIOTECH
Health product for increasing bone density and preparation method of health product
InactiveCN104431684AImprove adsorption capacityStrong adsorption effect is stronger; 3) water holding capacityFood preparationRe absorptionIncreased Bone Density
The invention discloses a health product for increasing bone density and a preparation method of the health product. Chinese dwarf cherries, Chinese herbal medicine extracts refined by adopting a modern extraction technology and other raw materials having the function of increasing the bone density are scientifically compounded and are scientifically combined omnibearingly to play a synergistic effect, so as to effectively promote the calcium absorption in multiple aspects, repair and reconstruct the cartilago articularis, promote the generation of synovial fluid, promote the synthesis of collagen in cartilago articularis substrates, prevent the further degradation of cartilage, indirectly reduce the osteoclast function, inhibit the re-absorption of bones, increase the content of bone calcium and perfect the biomechanical properties of the bones, so that the product has a good function of increasing the bone density. A microwave drying technology in the preparation method can be used for further improving the integration and biological stability of the health product, and by means of the antioxidant activity of a grape seed extract in the raw materials, the strong adsorption and inclusion functions of modified dietary fibers and the antifungal propertie of the Chinese herbal medicine extracts, an efficient, safe, nutritional and stable health product having the function of increasing the bone density is prepared finally.
Owner:邵素英
Meal replacement protein powder solid beverage for managing body weight
InactiveCN104287049AGuaranteed intakeIntake controlMilk preparationSugar food ingredientsFiberAdditive ingredient
The invention discloses a meal replacement protein powder solid beverage for managing the body weight and belongs to the field of nutrient foods. The solid beverage comprises the following components of soybean isolated protein, dried skim milk, whey protein concentrate, resistant dextrin, inulin, L-carnitine, a white kidney bean extract, a guarana extract, soy dietary fiber powder, pea fiber, oat fiber, erythritol, stevioside, phospholipid, Arabic gum, xanthan gum, pectin, alkalized cocoa powder, xylooligosaccharide and edible essence. By comprehensively considering the difference of nutrient components required by a human body at daytime and nighttime, the solid beverage disclosed by the invention is reasonable in formula matching and balanced in nutrition, and is the meal replacement solid beverage for supplementing the nutrients of the human body and controlling the body weight; the production process is simple and the drying is avoided; the damage to plant extracts and other components is prevented, so that the effects of nutrient components are guaranteed; besides, no sugar is added in the formula of the meal replacement protein powder solid beverage, so that the meal replacement protein powder solid beverage is suitable for being eaten by people with diabetes.
Owner:JIANGSU ALAND NOURISHMENT
Non-tobacco moist snuff composition and a method for its manufacture
A non-tobacco snuff composition for oral use including at least one type of plant fibers with a high dietary fiber content, wherein the fiber dietary content in the composition is 15-90 w / w % based on the dry weight of the composition and a method for manufacturing the non-tobacco snuff composition.
Owner:SWEDISH MATCH NORTH EURO
Fresh grinding process for nutritious drink
InactiveCN102028040AFull of nutritionEasy to operateMilk substitutesFood scienceDietary fiberRaw material
The invention discloses a fresh grinding process for a nutritious drink. The nutritious drink is prepared by boiling and pulping raw materials in turn. In the process, the method for boiling and pulping the materials in turn is adopted, so residue is not needed to be separated, and the method is convenient to operate; meanwhile, protein and dietary fiber of the raw materials are maintained, and the nutritious drink contains rich nutrition and meets health requirements of modern people.
Owner:GUANGDONG FOOD IND INST
Integrated enzyme powder having effects of reducing fat and losing weight and application thereof
InactiveCN105995976AMeet nutritional needsPromote digestionYeast food ingredientsFood ingredient functionsDigestionGut flora
The invention relates to integrated enzyme powder having effects of reducing fat and losing weight. The integrated enzyme powder is characterized by being prepared from powders which are, by weight parts, 62.8-71.8 parts of integrated enzyme raw powder, 8-15 parts of konjac flour, 10 parts of pumpkin powder, 1 part of papaya powder, 3 parts of pineapple powder, 1 part of mango powder, 1 part of sweet orange powder, 1 part of snow pear powder, 3-5 parts of dietary fiber powder and 0.2 part of compound lactobacillus powder. 43 fruits, 20 vegetables, 4 cereal nuts and 11 medicinal and edible herbaceous plants and natto are selected in total to serve as fermentation raw materials; through yeast and lactobacillus fementation, generated enzymes are total nutrients needed by humans, and the enzyme powder contains activity probiotics which are resistant to acid and heat; and through testing, the probiotics in artificial gastric juice still have ultrahigh vigor; at normal temperature (37 DEG C), the probiotics still maintain activity, can regulate intestinal flora of the human body, promote digestion and avoid constipation. The mixed integrated enzyme powder not only can achieve the goal of losing weight, but also can meet the basic nutrition requirements of the human body, and it is a healthy and effective method of reducing fat and losing weight to use the enzyme powder.
Owner:厦门元之道生物科技有限公司
Selenium-enriched suaeda salsa nutritional health-care fine dried noodles and production technology thereof
PendingCN106578918AReddish colorEasy to shapeYeast food ingredientsFood ingredient as taste affecting agentAdditive ingredientFried noodles
Owner:QINGDAO JIARUI BIOLOGICAL TECH
Fiber and natural chelator composition suitable for effective detoxification
Owner:GARDEN OF LIFE
Method for preparing dietary fiber through solid-gas explosion
The invention belongs to the technical field of preparation of dietary fibers, and particularly relates to a method for preparing the dietary fibers by using grain seed husks, such as corn husks and the like as raw materials and utilizing a solid-gas explosion technology, which comprises the following steps of: regulating the water content of the grain seed husks to 50-300 percent, and then placing into a sealed gas explosion device; raising the pressure of the gas explosion device to 0.4-1.2Mpa within 5-25 minutes, and retaining the pressure for 10-120 seconds and then instantaneously depressurizing; and adding water into the processed grain seed husks for extraction, removing the starch and the protein therein, modifying, separating and removing impurities to obtain the dietary fibers. The method has the advantages of simple operation, convenient and rapid extraction, abundant raw material sources and low production cost and can simultaneously obtain two types of high-quality corn-husk dietary fiber products with high purity and large yield, and both the yield and the physiological activity of the products are markedly improved.
Owner:河南省农科院农副产品加工研究所
A method for preparing wheat bran food fibre using ultrasound wave assistance enzymolysis
InactiveCN101156684AEffective value-addedEfficient use ofFood preparationPeripheral nerveUltrasound assisted
The invention relates to a method for preparing wheat bran dietary fiber by utilizing ultrasound-assisted enzymatic hydrolysis, and in particularly belongs to the technical field of the agricultural and sideline product development, the functional food additive and the nutritional heath caring. The invention is characterized in that the invention adopts wheat bran as the raw material, and the wheat bran dietary fiber preparation is realized through utilizing the ultrasound treatment, and removing starch and protein by enzymatic method, and then the preparation of fine dietary fiber with different grain size is realized by crumbling with a grinder. The invention realizes the effective value increment and the utilization of the wheat bran, the prepared functional dietary fiber has important physiological function, and thereby can realize the functions of preventing constipation, colon cancer, intestina diverticulum, hemorrhoid and varicose veins of the lower extremities; the serum cholesterol is lowered, and the heart disease caused by coronary sclerosis can be prevented; the sensitivity of the peripheral nerve tissue to the insulin is improved, and the blood sugar level of the diabetes patient can be regulated, the invention is very useful for human health, and the economic benefit as well as the social benefit are greatly increased.
Owner:JIANGNAN UNIV
Yellow serofluid bean curb dreg health-care rice wine and preparation method thereof
InactiveCN103351969ADelicate tasteUnique flavorAlcoholic beverage preparationRed yeast riceBiotechnology
The invention discloses yellow serofluid bean curb dreg health-care rice wine and a preparation method thereof. The yellow serofluid bean curb dreg health-care rice wine is prepared from the following raw materials: by weight, 120-150 parts of yellow serofluid, 70-80 parts of glutinous rice, 30-40 parts of bean curb dreg, 2-3 parts of honeysuckle flower, 2-3 parts of balloonflower root, 1-2 parts of cistanche, 1-2 parts of eucommia, 1-2 parts of mulberry leaf, 2-3 parts of wolfberry leaf, 2-3 parts of hawthorne leaf, 1-2 parts of morinda officinalis, 1-2 parts of active dry yeast and 3-4 parts of red yeast rice. The beany flavor of the yellow serofluid is removed through fermentation treatment of the yellow serofluid, the bean curb dreg is fried to remove the beany flavor, the prepared yellow serofluid bean curb dreg health-care rice wine has a fine and smooth taste, a unique flavor, is rich in soybean dietary fiber, soybean whey protein, soybean oligosaccharides, soybean isoflavone and other nutrients, has heat clearing and detoxifying, phlegm eliminating and pus expelling, intestine moistening and bowel relaxing bowel relaxing, liver nourishing and kidney tonifying, wind expelling and dampness removing effects, and can prevent the occurrence of colorectal carcinoma, hypertension, hyperlipidemia, high cholesterol, diabetes and other diseases by long-term drinking.
Owner:安徽良奇生态农业科技有限责任公司
Coarse-cereal dried bean curd roll and preparation method thereof
ActiveCN102349581APromote circulationReduce cholesterolCheese manufactureFood scienceCalcium in biologyAdditive ingredient
The invention relates to a coarse-cereal dried bean curd roll and a preparation method thereof. The coarse-cereal dried bean curd roll is a bean product which is made by raw materials such as 45-85 percent of soy beans, 10-35 percent of black beans, 5-30 percent of green beans, 0-20 percent of peanuts and the like through steps of soaking, pulp grinding, pulp stewing, roll formation and drying. The coarse-cereal dried bean curd roll contains rich nutrients in various coarse cereals such as the black beans, the soy beans, the green beans and the peanuts, is rich in various vitamins, dietary fibers and minerals such as calcium, iron and the like and can promote the balance of dietary nutrition of people; when people eat the coarse-cereal dried bean curd roll for a long term, the effects of promoting blood circulation, reducing cholesterol, improving mental function, complementing calcium, preventing osteoporosis, preventing iron-deficiency anemia and the like can be achieved; the coarse-cereal dried bean curd roll is dark yellow and glossy, the rolls are even, the rehydration performance is good, the taste is flexible and unique, the roll is fragrant to taste and the aftertaste is long; and the yield of the process is high, the quality of the obtained product is high, the production cost is lower and the economic benefit is considerable.
Owner:安阳市双强豆制品有限公司
Composite with weight-reducing, body-shaping and weight-controlling functions
ActiveCN103478738AReduce absorptionPromote absorptionNatural extract food ingredientsFood ingredient functionsDietary fiberOverweight
The invention relates to a composite with weight-reducing, body-shaping and weight-controlling functions. The composite comprises, by weight, 30%-80% of water-soluble dietary fibers, 5%-60% of white kidney bean extract, 5%-50% of oligosaccharide powder and 1%-20% of haw apple extract. The composite has effects for fat people or overweight but not fat people, and can effectively reduce the weight, lower the fat percentage, facilitate reduction of body fat, obviously reduce the waistlines and the hipline, strengthen muscle, improve the body shape, enable the body to be more curvaceous, and be used for weight control. The composite further has an auxiliary function for hyperglycemia and hyperlipidemia people. In addition, the composite can regulate intestinal flora, improve the breeding environment for beneficial bacteria of the intestinal tract of the human body, promote excretion of vivotoxin and metabolic waste, and achieve the effects of expelling of noxious substances and beauty. The composite is convenient to take, meets the requirement for a rapid pace of life for modern people, and is safe, effective and free of any toxic and side effect.
Owner:SHENZHEN TAITAI PHARMA IND +1
Method for preparing oat bran dietary fiber food
The invention relates to a method for preparing oat bran dietary fiber food. The method comprises the following steps of: cleaning oat grains, removing stone and impurities, washing, removing ash and shriveled grains, leaching, frying, pealing and crushing, and sorting fine oat meal and oat bran; carrying out enzymolysis on the oat bran by adopting high temperature resistant alpha-amylase, heating and drying or drying with microwaves, spirally bulking, and the like to obtain the oat bran dietary fiber food. The method provided by the invention not only increases the flavor and the crispy degree of the oat bran, but also improves the water solubility of functional factor beta-glucan; and by eating the oat dietary fiber, the aims of preventing atherosclerosis, hypertension, coronary disease and constipation, reducing blood pressure and cholesterol, clearing intestines and stomach, improving the immunity and protecting the health are achieved; and the oat bran dietary fiber food has great benefits of promoting physical strength and prolonging the life for middle-aged and elderly people.
Owner:JILIN ACAD OF AGRI MACHINERY
Flour composition with increased total dietary fiber, process of making, and uses thereof
High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 to 160° C., for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.
Owner:CORN PROD DEV INC
Composition for reducing bone loss and preparation method thereof
The invention discloses a composition for reducing bone loss and a preparation method thereof. The composition is prepared from a calcium compound, marine fishbone collagen oligopeptide powder, glucosamine hydrochloride, casein phosphopeptides, natural vitamin E, vitamin C, vitamin K1, vitamin B12, vitamin D3 and dietary fiber. As proved by animal and human body tests, the composition has the effects of increasing bone density, enhancing bone intensity, reducing bone loss, delaying aging and enhancing the immunity, and can be taken by the middle-aged and old as a health-care food for a long time. The preparation method is scientific and reasonable, and is suitable for industrial production.
Owner:石药集团中诺药业(泰州)有限公司
Fermented beverage of full cereal grains
The invention relates to fermented beverage of full cereal grains. The fermented beverage of full cereal grains is composed of the following ingredients by mass percent: 50-90% of fermentation broth of cereal grains, 8-14% of sucrose, 0.05-0.2% of citric acid, 0.05-0.1% of malic acid and the balance of pure water. The fermented beverage is prepared by mixing the ingredients, fine filtering the ingredients, homogenizing at the pressure of 18-25 Mpa, performing ultrahigh-temperature instant sterilization for 2-6 seconds at 135-137 DEG C, cooling to 80-85 DEG C and sterilely filling. The preparation process of the fermentation broth of cereal grains comprises the following steps of: adding alpha amylase in adjusted cereal grain pulp to perform enzymolysis at 50-65 DEG C, and inoculating specially domesticated lactic acid bacteria culture solution or powder to naturally ferment the zymolytic cereal grain pulp within 35-45 DEG C to obtain the fermentation broth of cereal grains. According to the invention, the development bottle neck of utilizing the cereal grains as food processing raw materials is solved through modern enzyme engineering and fermentation technology; and prebiotics are added in the beverage, and the dietary fiber content is within the range of 0.6-1.3mg / 100ml.
Owner:HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
Method for improving fermentability and nutritional property of gluten protein-free dough
ActiveCN104146020AImprove fermentation effectImproved ability to hold gasDough treatmentPre-baking dough treatmentNutritive valuesFermentation
The invention provides a method for improving fermentability and nutritional property of gluten protein-free dough. The method includes the steps of 1) activating glutamic acid transaminase, protease A and yeast; 2) peptizing food in water with temperature 50-100 degrees to be evenly mixed with whole flour free of gluten protein, proteins, starches, sugars and salts; 3) adding the activated glutamic acid transaminase and protease A to the mixture for evenly mixing; 4) adding and stirring the activated yeast in the mixture to form the dough; 5) fermenting the mixture within 40-90mins at the temperature of 36-40 degrees and at the humidity of 70-85%. The method is simple and greatly improves the nutritional property and the fermentability of the gluten protein-free dough at the same time. Thus fermentation size of the dough is increased by 1-3 times, contents of vitamin, protein, dietary fiber, mineral elements and the like are remarkably increased, structures and sizes of fermented products such as breads, steamed breads and steamed sponge cakes are improved, and nutritional value of the fermented products is increased.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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