CN105410129A - Pineapple residue dietary fiber and konjac health-care biscuit and preparation method thereof - Google Patents
Pineapple residue dietary fiber and konjac health-care biscuit and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a pineapple residue dietary fiber and konjac health-care biscuit which includes the following raw materials in parts by weight: 30-35 parts of low-gluten flour, 20-30 parts of pineapple residue dietary fibers, 20-30 parts of konjac gel, 3-10 parts of radix puerariae powder, 1-10 parts of fructus corni powder, 2-15 parts of butter, 0.5-0.8 part of swelling agent, 3-10 parts of white granulated sugar and 0.3-0.6 part of edible salt. The prepared pineapple residue dietary fiber and konjac health-care biscuit is uniform in color and luster, soft and delicate in texture, has an aroma of pineapples and konjac, and also has health-care functions of lowering blood liquid and blood pressure, etc.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of pineapple bran dietary fiber Konja health-care biscuit and preparation method thereof.
Background technology
Biscuit is with wheat flour, carbohydrate, greases etc. are made through baking for primary raw material, loose with mouthfeel, moisture is few, lightweight, block shape is complete, be easy to preservation, be convenient to packaging and carry, the features such as instant are liked by people deeply, but along with the continuous enhancing of health of people consciousness, the food with health care is more and more subject to the welcome of consumer, biscuit industry is also towards nutrition, healthy, functional future development such as grade, the raw material with health care is added in the raw material of biscuit, preparation has the biscuit of health care also more and more by everybody welcome.
Pineapple has another name called pineapple, Huang Li, belongs to fruit tree in many tropical and subtropical countries, all has establishing in large scale on China Taiwan, Guangdong, Guangxi, Fujian and other places.Pineapple is usually used in producing inspissated juice, pineapple pomace is the discarded object after producing, in pineapple pomace, dietary fiber content enriches, if will add in biscuit as raw material after the dietary fiber processing in pineapple pomace, not only problem of resource waste can be solved, and the biscuit of preparation has ease constipation, fat-reducing, prevention coton and rectal cancer, reduces blood fat, prevents cardiovascular and cerebrovascular disease and improves the effects such as diabetes.Konjaku is the clumped plant of Araeceae Amorphophallus, konjaku is extensively planted in China, and fresh taro output about 400,000 tons, is rich in Glucomannan, there is water-soluble, the multiple biological nature such as film forming, retentiveness, have auxiliary therapeutic action to hypertension, high cholesterol, angiocardiopathy.
Chinese patent CN101473859B discloses a kind of production method of pineapple bran food fibre cookies, is raw material and other supplementary material warps and face, rolling with pineapple bran food fiber, bakes and make pineapple bran food fibre cookies.Nutritive value is higher, and has anti-constipation and hemorrhoid, fat-reducing, prevention coton and rectal cancer, reduces blood fat, prevention cardiovascular and cerebrovascular disease, improves the health food of the effects such as diabetic symptom.But the mouthfeel of pineapple peel ground-slag is more coarse, the quality, local flavor etc. of biscuit are had a great impact.Chinese patent CN104872261A discloses a kind of konjaku biscuit and preparation method thereof, this konjaku biscuit adds in biscuit raw material by konjaku flour and bean powder, prepare by following composition of raw materials: 1000 parts, flour, konjaku flour 90 parts, bean powder 70 parts, Icing Sugar 290 parts, 90 parts, butter, baking powder 12.5 parts, salt 12.5 parts, egg liquid 62.5 parts, the konjaku biscuit golden yellow color through being processed into, crispy in taste there is the konjaku biscuit of konjaku fragrance.Containing bean powder in konjaku biscuit prepared by this formula, the mouthfeel of product can be affected.
Summary of the invention
In view of this, the object of the invention is for the deficiencies in the prior art, provide that a kind of mouthfeel is soft, nutrition and health care has pineapple and the pineapple bran dietary fiber Konja health-care biscuit of the fragrance of konjaku.
Present invention also offers the preparation method of pineapple bran dietary fiber Konja health-care biscuit.
For achieving the above object, the present invention by the following technical solutions:
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprise the raw material of following parts by weight: Self-raising flour 30 ~ 35 parts, pineapple bran dietary fiber 20 ~ 30 parts, konjak gel 20 ~ 30 parts, kudzu-vine root powder 3 ~ 10 parts, 1 ~ 10 part, Fructus Corni powder, 2 ~ 15 parts, butter, leavening agent 0.5 ~ 0.8 part, white granulated sugar 3 ~ 10 parts, salt 0.3 ~ 0.6 part.
Preferably, described leavening agent is one or more in sodium acid carbonate, carbonic hydroammonium and dusty yeast.。
Preferably, described konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 25 DEG C ~ 35 DEG C.
Preferably, the weight ratio of described konjaku powder and water is 1:25 ~ 30.
Preferably, described pineapple bran dietary fiber is prepared by following steps:
(1) by after pineapple bran drying, 60 ~ 80 orders are crushed to, preparation pineapple ground-slag; The drying means adopted in the present invention is for drying or drying at 50 ~ 60 DEG C;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight being that after 1:8 ~ 10 mix, sterilizing 10 ~ 20min at 105 ~ 120 DEG C, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:1 ~ 2:1 ~ 2, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5% ~ 6% of aseptic culture medium weight, at 30 ~ 40 DEG C of bottom fermentation 20 ~ 24h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 25% ~ 28%, be modulated into dough, at 25 ~ 35 DEG C of bottom fermentation 5 ~ 7h, obtain fermented dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 6 ~ 8 times, constantly rotate musculus cutaneus 60 degree in stack bundle process; When roller is pricked, the conversion of continuous 60 degree can increase toughness and the uniformity of dough, makes the biscuit mouthfeel of preparation finer and smoother, more crisp;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: cake embryo is sent in baking box, 1 ~ 2min is toasted at 110 ~ 120 DEG C, then under arranging the getting angry of baking box, fiery temperature is respectively 190 DEG C ~ 200 DEG C and 200 DEG C ~ 220 DEG C, cure 10 ~ 12min, be then cooled to 30 ~ 35 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Preferably, in described step (1), the temperature of water is 40 ~ 50 DEG C, keeps the temperature of dough to be 35 DEG C ~ 40 DEG C in the process of adjustment dough.
The invention has the beneficial effects as follows:
The present invention is as one of raw material preparing biscuit using pineapple bran dietary fiber and konjak gel, also add kudzu-vine root powder and Fructus Corni powder, wherein pineapple bran dietary fiber adopts discarded pineapple bran to carry out fermenting being prepared under the effect of plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus, add the added value of pineapple bran on the one hand, decrease the wasting of resources; On the other hand, the pineapple bran dietary fiber of preparation has the fragrant of pineapple, and its major physiological effect shows: energy is lower, enough regulating blood glucose levels, prevention diabetes and obesity; Suppress poisonous tunning, prevent colon cancer; The effect of anti-breast cancer; Non-oxidizability and effect of scavenging radical; Improve human immunological competence; Improve and promote the function of oral cavity, tooth; The effect preventing and treating gall stone and reduce blood pressure.And the konjak gel that uses in raw material adopts konjaku powder and to be water-solublely swollenly prepared from, it is a kind of high microsteping natural health care low in calories, there is medicine-food two-purpose function, the regulating action of dietary fiber to nutritional imbalance can be played, human body effectively can be hindered the excessive consumption of sugar, fat, cholesterol, there is hypoglycemic, reducing blood lipid, step-down, loose poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. be multi-functional.Therefore konjak gel and pineapple bran dietary fiber are as the raw material preparing biscuit, the water imbibition of konjak gel, gelation and cohesiveness can not only regulate dough physicochemical property, give biscuit finer and smoother pleasant mouthfeel, and the dietary fiber food of konjaku or a kind of high-quality, and the blood sugar of pineapple bran dietary fiber synergic adjustment human body and cholesterol levels, reducing blood lipid, prevention cardiovascular and cerebrovascular disease and diabetes and obesity, enhancing body immunity etc.
Fructus Corni has that look red, meat is thick, the individual feature such as large, soft, glossy, also containing abundant mineral matter element, amino acid, multiple sugar, organic acid, vitamins and other nutritious components and medicinal ingredient, goes through as doctor is liked use.The root of kudzu vine includes the flavone compound of 12%, as nutritional labelings such as Puerarin, daizeol glycosides, peanut elements, also have the mineral matter such as iron, calcium, copper, selenium of protein, amino acid, sugar and needed by human, be all-ages famous and precious invigorant, have the good reputation of " ginseng in thousand "; Mainly contain relieve the effect of alcohol, lipopenicillinase, step-down, fall fire, clearing heat and detoxicating, increase crown blood sugar, improve the effects such as brain microcirculation, be the important source material of the medicine preventing and treating the various diseases such as hypertension, high fat of blood, coronary heart diseases and angina pectoris, diabetes, cerebral thrombus, enterogastritis and cardiovascular and cerebrovascular disease.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention not only has the local flavor of pineapple and konjaku, but also has the health-care effects such as hypoglycemic, reducing blood lipid, prevention cardiovascular and cerebrovascular disease; Also add kudzu-vine root powder and the Fructus Corni powder with health care in addition in raw material, enhance the health-care effect of pineapple bran dietary fiber Konja health-care biscuit of the present invention; Hawthorn and lotus-seed-heart powder can also be added in addition in the feed to increase local flavor and the health-care effect of biscuit.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprises the raw material of following parts by weight: Self-raising flour 30 parts, pineapple bran dietary fiber 30 parts, konjak gel 20 parts, kudzu-vine root powder 3 parts, 10 parts, Fructus Corni powder, 2 parts, butter, sodium acid carbonate 0.6 part, white granulated sugar 3 parts, salt 0.3 part.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 25 DEG C, and the weight ratio of konjaku powder and water is 1:25.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried by pineapple bran, 60 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:8 mixes, at 105 DEG C, sterilizing 20min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:2:1, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5% of aseptic culture medium weight, at 30 DEG C of bottom fermentation 24h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 25%, be modulated into dough, at 25 DEG C of bottom fermentation 7h, obtain fermented dough, wherein the temperature of water is 40 DEG C, keeps the temperature of dough to be 35 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 6 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 110 DEG C, toast 2min, under then arranging the getting angry of baking box, fiery temperature is respectively 190 DEG C and 200 DEG C, cures 12min, is then cooled to 30 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.
Embodiment 2
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprises the raw material of following parts by weight: Self-raising flour 31 parts, pineapple bran dietary fiber 28 parts, konjak gel 22 parts, kudzu-vine root powder 4 parts, 9 parts, Fructus Corni powder, 4 parts, butter, 0.65 part, carbonic hydroammonium, white granulated sugar 4 parts, salt 0.4 part, hawthorn 2 parts.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 26 DEG C, and the weight ratio of konjaku powder and water is 1:26.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried at 50 DEG C by pineapple bran, 70 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:9 mixes, at 110 DEG C, sterilizing 15min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:2:2, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5.5% of aseptic culture medium weight, at 32 DEG C of bottom fermentation 23h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 26%, be modulated into dough, at 26 DEG C of bottom fermentation 6h, obtain fermented dough, wherein the temperature of water is 42 DEG C, keeps the temperature of dough to be 36 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 7 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 112 DEG C, toast 1.5min, under then arranging the getting angry of baking box, fiery temperature is respectively 195 DEG C and 205 DEG C, cures 11.5min, is then cooled to 31 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.With the addition of hawthorn in the raw material of the biscuit of preparation, can regulate on the one hand the local flavor of biscuit, hawthorn also has the functions such as reducing blood lipid, hypotensive, spleen benefiting and stimulating the appetite on the other hand, can enriched cracker reducing blood lipid, the health care such as hypotensive.
Embodiment 3
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprise the raw material of following parts by weight: Self-raising flour 32 parts, pineapple bran dietary fiber 26 parts, konjak gel 23 parts, kudzu-vine root powder 5 parts, 8 parts, Fructus Corni powder, 6 parts, butter, sodium acid carbonate and each 0.35 part of carbonic hydroammonium, white granulated sugar 5 parts, salt 0.5 part, hawthorn 3 parts, lotus-seed-heart powder 5 parts.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 27 DEG C, and the weight ratio of konjaku powder and water is 1:27.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried at 60 DEG C by pineapple bran, 65 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:10 mixes, at 115 DEG C, sterilizing 13min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:1:1, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 6% of aseptic culture medium weight, at 34 DEG C of bottom fermentation 22h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 27%, be modulated into dough, at 28 DEG C of bottom fermentation 6h, obtain fermented dough, wherein the temperature of water is 44 DEG C, keeps the temperature of dough to be 37 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 8 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 114 DEG C, toast 1.5min, under then arranging the getting angry of baking box, fiery temperature is respectively 192 DEG C and 210 DEG C, cures 11min, is then cooled to 32 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.Prepare in the raw material of biscuit and turn increase hawthorn and lotus-seed-heart powder, lotus-seed-heart powder has reducing blood lipid, enhance metabolism and prevent the effect of cardiovascular and cerebrovascular disease, hawthorn has the functions such as reducing blood lipid, hypotensive, spleen benefiting and stimulating the appetite, these raw material can increase the local flavor of biscuit on the one hand, on the other hand can the health-care effect of enriched cracker.
Embodiment 4
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprise the raw material of following parts by weight: Self-raising flour 33 parts, pineapple bran dietary fiber 24 parts, konjak gel 24 parts, kudzu-vine root powder 6 parts, 6 parts, Fructus Corni powder, 8 parts, butter, each 0.3 part of dusty yeast, carbonic hydroammonium and sodium acid carbonate, white granulated sugar 6 parts, salt 0.6 part, hawthorn 4 parts, lotus-seed-heart powder 4 parts.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 28 DEG C, and the weight ratio of konjaku powder and water is 1:28.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried at 55 DEG C by pineapple bran, 75 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:8.5 mixes, at 116 DEG C, sterilizing 14min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:1:1, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5% of aseptic culture medium weight, at 36 DEG C of bottom fermentation 22h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 28%, be modulated into dough, at 30 DEG C of bottom fermentation 6.5h, obtain fermented dough, wherein the temperature of water is 46 DEG C, keeps the temperature of dough to be 38 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 6 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 115 DEG C, toast 1min, under then arranging the getting angry of baking box, fiery temperature is respectively 194 DEG C and 215 DEG C, cures 10.5min, is then cooled to 33 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.Prepare in the raw material of biscuit and turn increase hawthorn and lotus-seed-heart powder, lotus-seed-heart powder has reducing blood lipid, enhance metabolism and prevent the effect of cardiovascular and cerebrovascular disease, hawthorn has the functions such as reducing blood lipid, hypotensive, spleen benefiting and stimulating the appetite, these raw material can increase the local flavor of biscuit on the one hand, on the other hand can the health-care effect of enriched cracker.
Embodiment 5
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprise the raw material of following parts by weight: Self-raising flour 34 parts, pineapple bran dietary fiber 22 parts, konjak gel 25 parts, kudzu-vine root powder 7 parts, 5 parts, Fructus Corni powder, 10 parts, butter, sodium acid carbonate and each 0.25 part of dusty yeast, white granulated sugar 7 parts, salt 0.45 part, hawthorn 5 parts, lotus-seed-heart powder 3 parts.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 30 DEG C, and the weight ratio of konjaku powder and water is 1:29.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried at 50 DEG C by pineapple bran, 80 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:9.5 mixes, at 118 DEG C, sterilizing 12min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:2:1, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5.5% of aseptic culture medium weight, at 38 DEG C of bottom fermentation 21h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 25%, be modulated into dough, at 32 DEG C of bottom fermentation 6h, obtain fermented dough, wherein the temperature of water is 48 DEG C, keeps the temperature of dough to be 39 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 7 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 116 DEG C, toast 1.5min, under then arranging the getting angry of baking box, fiery temperature is respectively 196 DEG C and 220 DEG C, cures 10min, is then cooled to 34 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.Prepare in the raw material of biscuit and turn increase hawthorn and lotus-seed-heart powder, lotus-seed-heart powder has reducing blood lipid, enhance metabolism and prevent the effect of cardiovascular and cerebrovascular disease, hawthorn has the functions such as reducing blood lipid, hypotensive, spleen benefiting and stimulating the appetite, these raw material can increase the local flavor of biscuit on the one hand, on the other hand can the health-care effect of enriched cracker.
Embodiment 6
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprises the raw material of following parts by weight: Self-raising flour 35 parts, pineapple bran dietary fiber 20 parts, konjak gel 26 parts, kudzu-vine root powder 8 parts, 4 parts, Fructus Corni powder, 12 parts, butter, dusty yeast 0.8 part, white granulated sugar 8 parts, salt 0.55 part, lotus-seed-heart powder 2 parts.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 32 DEG C, and the weight ratio of konjaku powder and water is 1:30.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried at 60 DEG C by pineapple bran, 60 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:8 mixes, at 120 DEG C, sterilizing 10min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:2:2, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 6% of aseptic culture medium weight, at 40 DEG C of bottom fermentation 20h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 26%, be modulated into dough, at 34 DEG C of bottom fermentation 5.5h, obtain fermented dough, wherein the temperature of water is 50 DEG C, keeps the temperature of dough to be 40 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 8 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 118 DEG C, toast 2min, under then arranging the getting angry of baking box, fiery temperature is respectively 198 DEG C and 216 DEG C, cures 10.5min, is then cooled to 35 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.Prepare in the raw material of biscuit and turn increase lotus-seed-heart powder, lotus-seed-heart powder has reducing blood lipid, enhances metabolism and prevents the effect of cardiovascular and cerebrovascular disease, and lotus-seed-heart powder can increase on the one hand the local flavor of biscuit, on the other hand can the health-care effect of enriched cracker.
Embodiment 7
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprises the raw material of following parts by weight: Self-raising flour 32 parts, pineapple bran dietary fiber 25 parts, konjak gel 28 parts, kudzu-vine root powder 9 parts, 3 parts, Fructus Corni powder, 14 parts, butter, sodium acid carbonate 0.75 part, white granulated sugar 9 parts, salt 0.35 part.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 34 DEG C, and the weight ratio of konjaku powder and water is 1:26.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried at 55 DEG C by pineapple bran, 75 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:9 mixes, at 114 DEG C, sterilizing 17min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:1:1, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5% of aseptic culture medium weight, at 35 DEG C of bottom fermentation 22h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 27%, be modulated into dough, at 35 DEG C of bottom fermentation 5h, obtain fermented dough, wherein the temperature of water is 45 DEG C, keeps the temperature of dough to be 38 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 6 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 120 DEG C, toast 1min, under then arranging the getting angry of baking box, fiery temperature is respectively 200 DEG C and 218 DEG C, cures 11min, is then cooled to 33 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.
Embodiment 8
A kind of pineapple bran dietary fiber Konja health-care biscuit, comprises the raw material of following parts by weight: Self-raising flour 33 parts, pineapple bran dietary fiber 23 parts, konjak gel 30 parts, kudzu-vine root powder 10 parts, 1 part, Fructus Corni powder, 15 parts, butter, sodium acid carbonate and each 0.35 part of dusty yeast, white granulated sugar 10 parts, salt 0.4 part.
Konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 35 DEG C, and the weight ratio of konjaku powder and water is 1:27.
Pineapple bran dietary fiber is prepared by following steps:
(1) after being dried at 50 DEG C by pineapple bran, 80 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight for after 1:10 mixes, at 112 DEG C, sterilizing 16min, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:1:1, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5.5% of aseptic culture medium weight, at 30 DEG C of bottom fermentation 24h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
A preparation method for pineapple bran dietary fiber Konja health-care biscuit, comprises the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 28%, be modulated into dough, at 31 DEG C of bottom fermentation 6h, obtain fermented dough, wherein the temperature of water is 43 DEG C, keeps the temperature of dough to be 37 DEG C in the process of adjustment dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 7 times, constantly rotates musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: sent in baking box by cake embryo, at 115 DEG C, toast 2min, under then arranging the getting angry of baking box, fiery temperature is respectively 195 DEG C and 217 DEG C, cures 11.5min, is then cooled to 34 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
Pineapple bran dietary fiber Konja health-care biscuit prepared by the present invention meets the standard of biscuit GB/T20980-2007, biscuit color is brown color, uniform color, the soft exquisiteness of mouthfeel, there is the fragrance of pineapple and konjaku, but also there is reducing blood lipid, the health-care effect such as hypotensive.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, other amendments that those of ordinary skill in the art make technical scheme of the present invention or equivalently to replace, only otherwise depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (7)
1. a pineapple bran dietary fiber Konja health-care biscuit, it is characterized in that, comprise the raw material of following parts by weight: Self-raising flour 30 ~ 35 parts, pineapple bran dietary fiber 20 ~ 30 parts, konjak gel 20 ~ 30 parts, kudzu-vine root powder 3 ~ 10 parts, 1 ~ 10 part, Fructus Corni powder, 2 ~ 15 parts, butter, leavening agent 0.5 ~ 0.8 part, white granulated sugar 3 ~ 10 parts, salt 0.3 ~ 0.6 part.
2. pineapple bran dietary fiber Konja health-care biscuit according to claim 1, it is characterized in that, described leavening agent is one or more in sodium acid carbonate, carbonic hydroammonium and dusty yeast.
3. pineapple bran dietary fiber Konja health-care biscuit according to claim 1, it is characterized in that, described konjak gel is prepared by following steps: konjaku powder is soluble in water, stirs into homogeneous gel at 25 DEG C ~ 35 DEG C.
4. pineapple bran dietary fiber Konja health-care biscuit according to claim 3, is characterized in that, the weight ratio of described konjaku powder and water is 1:25 ~ 30.
5. pineapple bran dietary fiber Konja health-care biscuit according to claim 1, it is characterized in that, described pineapple bran dietary fiber is prepared by following steps:
(1) by after pineapple bran drying, 60 ~ 80 orders are crushed to, preparation pineapple ground-slag;
(2) by the pineapple ground-slag of preparation in step (1) and water by weight being that after 1:8 ~ 10 mix, sterilizing 10 ~ 20min at 105 ~ 120 DEG C, prepares aseptic culture medium;
(3) plant lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus are mixed as bacterial classification by weight 1:1 ~ 2:1 ~ 2, be inoculated in the aseptic culture medium of preparation in step (2), inoculum concentration is 5% ~ 6% of aseptic culture medium weight, at 30 ~ 40 DEG C of bottom fermentation 20 ~ 24h;
(4) by after the filtering fermentation liquor in step (3), collect filtrate, precipitate with the absolute ethyl alcohol of 4 times of volumes, after drying precipitate, namely prepare pineapple bran dietary fiber.
6. a preparation method for the pineapple bran dietary fiber Konja health-care biscuit as described in any one of claim 1 to 5, is characterized in that, comprise the following steps:
(1) and face: Self-raising flour, pineapple bran dietary fiber, konjak gel, kudzu-vine root powder, Fructus Corni powder, butter, swelling agent, white granulated sugar and salt are mixed, add the water of raw material total amount 25% ~ 28%, be modulated into dough, at 25 ~ 35 DEG C of bottom fermentation 5 ~ 7h, obtain fermented dough;
(2) rolling compressing tablet: fermented dough stack in crawler belt tablet press machine is pricked 6 ~ 8 times, constantly rotate musculus cutaneus 60 degree in stack bundle process;
(3) shaping: the musculus cutaneus obtained by rolloff compressing tablet is sent in cracker forming machine, makes cake embryo;
(4) toast: cake embryo is sent in baking box, 1 ~ 2min is toasted at 110 ~ 120 DEG C, then under arranging the getting angry of baking box, fiery temperature is respectively 190 DEG C ~ 200 DEG C and 200 DEG C ~ 220 DEG C, cure 10 ~ 12min, be then cooled to 30 ~ 35 DEG C namely to prepare pineapple bran dietary fiber Konja health-care biscuit.
7. the preparation method of pineapple bran dietary fiber Konja health-care biscuit according to claim 6, is characterized in that, in described step (1), the temperature of water is 40 ~ 50 DEG C, keeps the temperature of dough to be 35 DEG C ~ 40 DEG C in the process of adjustment dough.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105851170A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Weight-losing cakes |
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| CN108850081A (en) * | 2018-09-10 | 2018-11-23 | 黄冈师范学院 | A kind of millet konjaku biscuit and preparation method thereof |
| CN111838264A (en) * | 2020-07-31 | 2020-10-30 | 河南米多奇食品有限公司 | Novel multi-flavor sandwich stone cake and making method thereof |
| CN113575645A (en) * | 2021-07-09 | 2021-11-02 | 百色学院 | Konjak, hawthorn and corn stigma fermented biscuit and making method thereof |
| CN113575645B (en) * | 2021-07-09 | 2024-01-09 | 百色学院 | Konjak haw corn silk fermented biscuit and making method thereof |
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Application publication date: 20160323 |