Application of Lily Residue Dietary Fiber in Functional Food
There are also many varieties of dietary fiber components added to baked goods, such as: wheat bran dietary fiber, soybean dietary fiber, etc. Adding an appropriate amount of dietary fiber when making this type of food can not only increase the nutritional value, reduce heat energy, reduce blood sugar, but also increase the water absorption of flour, so that the product is not easy to dry and harden during long-term storage, so that it More crispy or glutinous.
Biscuits are a snack food that is easy to carry and quite satisfying to eat. At the same time, its excellent nutritional quality and low cost make it one of the most popular baked goods among consumers.
Lily dregs dietary fiber biscuits are made by adding an appropriate amount of lily dregs into flour and mixing evenly. Lily dietary fiber has extremely high water holding capacity and good absorption of oil, nitrite, bile acid, and organic heavy metal ions in the soil. It is easier to form clusters . After forming a group, add appropriate Polygonatum granules and mix them evenly, so that the baked biscuits have improved fragrance, neutral taste, delicious taste and rich nutrition.
Lily dregs dietary fiber and polysaccharide polysaccharide both have the effect of lowering blood sugar, and the sugar content is less, and the biscuits are softer. The biscuits made are suitable for diabetics and the elderly. They can also be used as weight loss food and adjust blood sugar, blood pressure, Convenience food for serum and cholesterol levels.
Cakes with high fat content are prone to oxidative rancidity during storage and transportation, and product quality and nutritional value are significantly reduced. As far as this food is concerned, the use of preservatives can effectively prevent its growth and reproduction of bacteria, but shelf products limit the ability to delay oxidative rancidity of fats during the service life, and artificial anti- Oxidizers cannot be used in baked pastries. Therefore, finding a natural antioxidant and applying it is an effective way to solve its oxidative corruption.
Lily dregs dietary fiber cake is made by adding lily dregs to the raw materials after proper treatment, which not only increases the aroma, type and taste of the cake, but also limits the sweetness of the cake; it also increases the effect of antioxidants and reduces the impact on the body. Health risks and hidden dangers, so that people's nutritional and health needs are met.
3. Milk drinks
Lily dregs dietary fiber milk drink is a nutritious and unique health-care milk drink prepared with commercially available low-fat milk powder, lily dregs water-soluble dietary fiber and other materials. It can not only meet people's needs for plant nutrients (such as protein, vitamin A) and animal nutrients (such as fat), but also clear the intestines, prevent constipation, lower cholesterol, control lipid and blood sugar levels in the blood, And help with weight loss. Suitable for people with diabetes, middle-aged and elderly people and obese people.
Dietary fiber foods have developed rapidly in recent years, and their varieties have emerged in endlessly, but most of them are foods containing crude fiber, and most of the official evaluations are not high. Moreover, most of the high dietary fiber foods found on the market also have a high sugar content, which caters to human taste requirements. Excessive carbohydrates are one of the main factors that lead to obesity and high blood lipids in humans. This kind of food with weak sensory characteristics has led to a low acceptance of snack foods and beverages rich in dietary fiber by consumers, while baked goods with better taste have disadvantages such as high sugar content and high oil content. Therefore, lily residue dietary fiber functional food is a kind of functional food developed based on the above problems, which is beneficial to absorption, has good taste and quality, and combines high-fiber and low-sugar characteristics. In addition, lily residue dietary fiber functional food can improve the dietary structure of citizens and make the diet more healthy and scientific, and at the same time increase the utilization rate of by-products in food products, thereby reducing waste of resources, which is conducive to the construction of today's ecological civilization.
- Fructo Oligosaccharide
- Malt Oligosaccharide