CN107047907A - A kind of saqima containing dietary fiber and its production technology - Google Patents
A kind of saqima containing dietary fiber and its production technology Download PDFInfo
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- CN107047907A CN107047907A CN201710032624.5A CN201710032624A CN107047907A CN 107047907 A CN107047907 A CN 107047907A CN 201710032624 A CN201710032624 A CN 201710032624A CN 107047907 A CN107047907 A CN 107047907A
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- dietary fiber
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 52
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000000845 maltitol Substances 0.000 claims abstract description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 12
- 229940035436 maltitol Drugs 0.000 claims abstract description 12
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
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- 206010019708 Hepatic steatosis Diseases 0.000 description 2
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- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
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- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 239000003613 bile acid Substances 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention is low and the problem of containing dietary fiber saqima preparation technology for existing saqima dietary fiber content, discloses a kind of saqima containing dietary fiber and its production technology, its formula is made up of following components by weight：25 parts of flour, 20 parts of egg, 15 parts of vegetable oil, 12 parts of maltitol liquor, 4 parts of pea dietary fiber powder, 2 parts of Gluten, 0.8 part of baking powder, 0.06 part of salt, by powder mixing, tabletting, slitting, fried silk, slurry of stirring off, wrap up in slurry, the saqima that calendering, cooling, stripping and slicing, packaging are made.The present invention makes product dietary fiber content >=3g/100g by preferred pea dietary fiber powder and its addition, and with maltitol liquor substitutes white granulated sugar and wrap up in slurry sugar-free saqima has been made, and can be adapted to diabetes patient.
Description
Technical field
The present invention relates to field of food, specifically, it is related to a kind of saqima containing dietary fiber and its production technology.
Background technology
Dietary fiber generally refers to be difficult the polysaccharide food ingredients for being digested enzymic digestion, mostlys come from the cell of plant
Wall, includes cellulose, hemicellulose, resin, pectin and lignin etc..Dietary fiber is acknowledged as after protein, carbon aquation
The seventh-largest nutrient after compound, fat, vitamin, mineral matter and water.The main physiological function of dietary fiber mainly have with
Under several aspects：Dietary fiber helps to maintain normal function of intestinal canal, can be with Constipation and colorectal cancer；Dietary fiber is low
Energy matter and glycometabolism can be improved, suppress blood glucose value and rise, there is hypoglycemic effect to diabetic；Dietary fiber passes through
Influence bile acid biosynthesis makes the discharge increase of body cholesterol, so as to reduce serum cholesterol, prevention is caused by coronary arteries hardening
Heart disease；Dietary fiber has resistance inhibitor action to hepatic steatosis caused by high fat diet, plays a part of preventing fatty liver；Meals
Fiber has the effect for promoting calcium, iron, magnesium to absorb.
The normal adult dietary fiber intake that Chinese Soclety of Nutrition is recommended is 25-30g/d.And China's resident's meals are fine
Insufficiency of intake is tieed up, the averagely daily dietary fiber intake male of 1997-2006 resident is about 13.0g/d, and women is about
12.5g/d.The eating habit of Chinese tradition is the edible food rich in dietary fiber, yet with growth in the living standard, people
Eating habit there occurs very big change, consumption of animal increase, under cereal and tubers Food consumption
Drop, while being improved constantly as the rice and wheat processing precision of dietary fiber main source, coarse cereals and potato class Food consumption
Decline, therefore the intake of China's resident's dietary fiber was reduced than in the past.Focus on the intake of dietary fiber, fat to China,
The prevention of cardiovascular and cerebrovascular diseases, diabetes and colon cancer is of far-reaching significance.
Pea dietary fiber powder be using pea as primary raw material, it is cleaned, soak, grind, separating etc. process extract starch,
After albumen, then the faint yellow or milky food fibre powder for removing or partly removing non-fiber and being made, its total dietary fiber
Content >=60%, almost free from beany flavor, cheap, can as cake food dietary fiber good source.
Saqima is soft because of mouthfeel, sweet and dilitious, is well received by consumers, but general saqima is by fine-flour
Made with egg for primary raw material, dietary fiber content is low, and saqima of the invention with the addition of pea dietary fiber powder, product meals
Fiber content >=3g/100g is eaten, is reached《National food safety standard prepackaged food nutritional labeling general rule》Middle product is declared
Requirement containing dietary fiber, it is edible to play a part of complementary diets fiber, improve the nutritive value of saqima.
Maltitol, is the dialditol being combined into by a molecule glucose and a molecule D-sorbite, calorific value is about sugarcane
/ 10th of sugar, are a kind of functional sweeteners low in calories, maltitol will not stimulate the secretion of insulin, not cause blood
The rise of sugar value, can be used as the edible sweetener of diabetes patient, adiposis patient.In the oral cavity acid is not produced by microbial action,
With without carious tooth.Made of maltitol without sucrose food, it is adaptable to diabetes, coronary heart disease, hypertension, high fat of blood, dental caries
The crowds such as tooth disease, these products have extremely wide market prospects in China.But not reach sucrose still such for maltitol
Pure, happy sweet stimulus, this is a reason of the restriction without sucrose food development.The meals that the product of the present invention is added
Fiber can absorb sugar alcohol, reduce sugar alcohol entrance sugariness, and provide the continuation of the sugariness of sugar alcohol, make sugar alcohol sweet taste mouthfeel more
It is good.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of saqima containing dietary fiber and its life
Production. art.
The present invention a kind of saqima containing dietary fiber and its production technology, it is characterised in that its formula by by
The following components composition of parts by weight meter：25 parts of flour, 20 parts of egg, 15 parts of vegetable oil, 12 parts of maltitol liquor, pea meals are fine
Tie up 4 parts of powder, 2 parts of Gluten, 0.8 part of baking powder, 0.06 part of salt；Its production technology comprises the following steps：
And face (1)：Egg is sufficiently stirred for using egg-whisk to be allowed to produce bubble, flour, vegetable oil, pea meals are fine
Dough is stirred into when tieing up powder, Gluten, baking powder, salt at room temperature；
(2) awake face：The dough that step (1) is become reconciled is stood into 2h at 35 DEG C；
(3) tabletting：Dough is pressed into thickness about 2mm dough sheet with flour stranding machine by the dough by step (2)；
(4) cut：The dough sheet of step (3) is cut into 5mm wide, the long slices of 6cm, i.e. billet；Note sprinkling one when cutting
A little flour, to prevent the billet cut from sticking together.
(5) silk is fried：The billet that step (4) is made is put into fried in oil cauldron, 150 DEG C of oil temperature, deep-fat frying time 50~60 seconds,
Light golden rod yellow will be fried into billet by several times input oil cauldron；
(6) stir off and starch：Maltitol liquor is put into electric food warmer, syrup is brewed at 116 DEG C, the ゜ of Brix 87 are tuned into；
(7) slurry is wrapped up in：After the billet oil-control of step (5), add to wrap up in stir in pulp grinder together with the syrup of step (5) and wrap up in
Slurry；
(8) roll：The billet that step (7) is wrapped enter mould, take off it is flat, gently pick, by rolling roll shaft gradually by bulk billet
Flatten；
(9) cool down：Carried out in 10 meters of cold wind tunnel, at 10 DEG C air-cooled；
(10) stripping and slicing, packaging.
Further, dietary fiber content >=60% of described pea dietary fiber powder, the dietary fiber of saqima contains
Amount >=3g/100g.
Further, in the step (6), the rotating speed for wrapping up in pulp grinder is 80 revs/min.
Compared with prior art, the positive effect of the present invention is：
1st, the present invention makes product dietary fiber content >=3g/100g by preferred pea dietary fiber powder and its addition,
Reach《National food safety standard prepackaged food nutritional labeling general rule》Middle product contains the requirement of dietary fiber, Ke Yiti
The intake of high resident's dietary fiber, and white granulated sugar is substituted with maltitol liquor wrap up in slurry sugar-free saqima has been made, it can be adapted to
Diabetes patient.
2nd, 4kg pea dietary fibers powder is added in dough, and add egg and bubble by the present invention by optimization formula
The content of powder is beaten, a kind of saqima quality containing dietary fiber of making is still uniform, soft, and chew to get up more to have mouthfeel.
3rd, because food fibre powder water imbibition is strong, sugar alcohol can be absorbed, so as to reduce sugar alcohol entrance sugariness, and sugar alcohol sweet tea is provided
The continuation of taste, makes sugar alcohol sweet taste mouthfeel more preferable.
Embodiment
With reference to specific embodiment, the present invention is expanded on further.
A kind of saqima containing dietary fiber and its production technology, its manufacture craft are as follows：
And face (1)：By 2 parts of 4 parts of 20 parts of 25 parts of flour, egg, pea dietary fiber powder, Gluten by weight,
0.8 part of baking powder, 0.06 part of mixing of salt, add dough mixing machine and slowly mix thoroughly；Dough mixing machine is closed when fast modulation is into smooth dough, will
Dough takes out.
(2) awake face：35 DEG C of awake face 2h.
(3) tabletting：Dough is pressed into thickness about 2mm dough sheet with flour stranding machine.
(4) cut：Dough sheet is cut into 5mm wide, long slices of 6cm (being commonly called as billet).Note sprinkling some flour when cutting,
To prevent the billet cut from sticking together.
(5) silk is fried：Vegetable oil is poured into fryer to heat to 150 DEG C or so of oil temperature, and billet will be fried into input oil cauldron by several times
Light golden rod yellow.
(6) stir off and starch：With 12 parts of maltitol liquors of electric heating pot infusion, the ゜ of Brix 87 are tuned into.
(7) slurry is wrapped up in：Endure well-done syrup and be added to and wrap up in pulp grinder, the billet fried is poured into wrap up in pulp grinder rotated, as far as possible
Each billet is set all to wrap up in syrup.
(8) roll：Wrap syrup billet enter mould, take off it is flat, gently pick, by rolling roll shaft gradually by bulk saqima pressure
It is flat.
(9) cool down：Cooled down using air-cooled tunnel.
(10) stripping and slicing：Saqima after cooling is cut into small pieces.
(11) pack.
Because pea dietary fiber has higher retention ability, adsorbable large quantity of moisture in the present invention, and pea is added during face
Dietary fiber enhances the water imbibition of dough, it is therefore desirable to increase the amount ratio of the egg liquid in the consumption of egg liquid, the present invention
It is high by 1/3 in traditional saqima formula.
Because addition pea dietary fiber can dilute dough gluten content in the present invention, the billet volume blasted diminishes,
Therefore need high by 1/3 in the traditional saqima formula of the amount ratio for increasing the baking powder in the consumption of baking powder, the present invention.
The saqima that the method is produced, after testing, meets every national standard, and detected through sample presentation, sample
500g, detection method GB5009.88-2014, testing result：The total dietary fiber of sample is 3.12/100g.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned exemplary embodiment, and
Without departing from the spirit or essential characteristics of the present invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended
Claim rather than described above are limited, it is intended that will fall the institute in the implication and scope of the equivalency of claim
Change and include in the present invention.
Claims (3)
1. a kind of saqima containing dietary fiber and its production technology, it is characterised in that its formula is by by weight
Following components is constituted：25 parts of flour, 20 parts of egg, 15 parts of vegetable oil, 12 parts of maltitol liquor, 4 parts of pea dietary fiber powder, paddy
2 parts of protein powder, 0.8 part of baking powder, 0.06 part of salt；Its production technology comprises the following steps：
And face (1)：Egg is sufficiently stirred for using egg-whisk to be allowed to produce bubble, by flour, vegetable oil, pea dietary fiber
Powder, Gluten, baking powder, salt at room temperature when stir into dough；
(2) awake face：The dough that step (1) is become reconciled is stood into 2h at 35 DEG C；
(3) tabletting：Dough is pressed into thickness about 2mm dough sheet with flour stranding machine by the dough by step (2)；
(4) cut：The dough sheet of step (3) is cut into 5mm wide, the long slices of 6cm, i.e. billet；
(5) silk is fried：The billet that step (4) is made is put into fried in oil cauldron, 150 DEG C of oil temperature, deep-fat frying time 50~60 seconds, by base
Bar is put into oil cauldron by several times fries into light golden rod yellow；
(6) stir off and starch：Maltitol liquor is put into electric food warmer, syrup is brewed at 116 DEG C, the ゜ of Brix 87 are tuned into；
(7) slurry is wrapped up in：After the billet oil-control of step (5), add to wrap up in stir in pulp grinder together with the syrup of step (5) and wrap up in slurry；
(8) roll：The billet that step (7) is wrapped enter mould, take off it is flat, gently pick, gradually flattened bulk billet by rolling roll shaft；
(9) cool down：Carried out in 10 meters of cold wind tunnel, at 10 DEG C air-cooled；
(10) stripping and slicing, packaging.
2. the saqima according to claim 1 containing dietary fiber and its production technology, it is characterised in that described pea
Dietary fiber content >=60% of beans food fibre powder, dietary fiber content >=3g/100g of saqima.
3. the saqima according to claim 1 containing dietary fiber and its production technology, it is characterised in that the step
(6) in, the rotating speed for wrapping up in pulp grinder is 80 revs/min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710032624.5A CN107047907A (en) | 2017-01-16 | 2017-01-16 | A kind of saqima containing dietary fiber and its production technology |
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| CN107996810A (en) * | 2017-12-15 | 2018-05-08 | 天津阿尔发保健品有限公司 | A kind of hypoglycemic sugar-free saqima |
| CN108541797A (en) * | 2018-03-30 | 2018-09-18 | 普安县舒鑫食品厂 | A kind of saqima and preparation method thereof |
| CN110353074A (en) * | 2019-05-16 | 2019-10-22 | 吉林福源馆食品集团有限责任公司 | A kind of crow meter Jin Si cake and preparation method thereof |
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Application publication date: 20170818 |