CN105815413A - Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof - Google Patents
Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof Download PDFInfo
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- CN105815413A CN105815413A CN201610390975.9A CN201610390975A CN105815413A CN 105815413 A CN105815413 A CN 105815413A CN 201610390975 A CN201610390975 A CN 201610390975A CN 105815413 A CN105815413 A CN 105815413A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention provides a sea -flavor potato full-powder low-sugar biscuit, and the raw materials, in quality portion, comprise 30-50 portions of potato full-powder, 10-20 portions of wheat weak gluten flour, 5-10 portions of cream, 3-6 portions of milk powder, 2-4 portions of protein liquid, 5-10 portions of seafood meat emulsion, 1-3 portions of salt, 0.2-1 portion of sodium bicarbonate, 0.2-0.5 portion of ammonium bicarbonate, 10-15 portions of edible oil, 10-15 portions of alga juice, and 30-50 portions of water. The invention also provides a method for preparing the sea -flavor potato full-powder low-sugar biscuit, and the method comprises the steps of modulating a mixed liquor, modulating a dough, making biscuit blanks, and baking the biscuits. According to the invention, the biscuit takes the potato full-powder as the main raw material and has no cane sugar, therefore, the glycemic index is low and the biscuit is suitable for the diabetes; the prepared biscuit has an obvious sea flavor, which covers the special flavor of the potato, therefore, the biscuit can be easily accepted by the consumers; the biscuit has a higher protein content and a higher nutrition value.
Description
Technical field
The present invention relates to potato food manufacture field, relate to a kind of marine flavor potato full-powder low-sugar biscuit and preparation method thereof.
Background technology
Conventional cookies is the convenience food class meal replacing food that the mouthfeel processed using flour as primary raw material is loose or crisp.Along with the acceleration of country's Rhizoma Solani tuber osi staple food grain the process of the popularization, potato full-powder or potato starch are added to the technology in cookies and also successively obtains exploitation and application with product.But being as the development of food industries, people increasingly pursue the trophism of cookies with functional, and various local flavors and various functional potato cookies kind are urgently developed.
But potato full-powder cookies processing method remains problem both ways at present.First, existing with the addition of the substantial amounts of sucrose main source as sweet taste containing in the potato full-powder cookies course of processing, cause the zooming body burden of blood glucose after human body is taken in.Even if so-called low sugar, sugar-free biscuit remain on use Semen Tritici aestivi flour in manufacturing process, as main raw material, potato full-powder, as adjuvant, still can produce a large amount of glucose after it is digested.Its result causes the universal sugar of conventional cookies higher, has higher glycaemic index.
On the other hand, according to country's requirement to Rhizoma Solani tuber osi staple food grain popularization and application, potato full-powder and potato starch are applied in the making of cookies in the prior art, because the flavour that potato full-powder has not is widely accepted it is thus desirable to potato full-powder cookies carries out further local flavor exploitation further.Simultaneously because its protein content cannot mate the demand of human body desired protein every day intake in potato full-powder, the most how to promote the content of protein and quality in cookies and be also required to inquire into further in potato full-powder cookies manufacturing process.
Summary of the invention
It is an object of the invention to respond the strategic demand of country's Rhizoma Solani tuber osi staple food, develop a kind of with potato full-powder as primary raw material, unique flavor, nutritious, be prone to the low-sugar biscuit and the manufacture method of this kind of cookies that make；While improving potato products flavor quality, improve the acceptance of consumer, the consumption market of developing Rhizoma Solani tuber osi.
For reaching above-mentioned purpose, the invention provides a kind of marine flavor potato full-powder low-sugar biscuit, in terms of mass fraction, raw material composition includes:
Potato full-powder 30～50 parts, the weak gluten flour of Semen Tritici aestivi 10～20 parts, butter 5～10 parts, milk powder 3～6 parts, protein liquid 2～4 parts, seafood meat paste 5～10 parts, Sal 1～3 parts, sodium bicarbonate 0.2～1 part, ammonium hydrogen carbonate 0.2～0.5 part, edible oil 10～15 parts, marine alga juice 10～15 parts, water 30～50 parts；
The preparation of described fermentation cookies comprises the steps:
S1, mixed liquor are modulated: form by described raw material, described milk powder, Sal, marine alga juice are mixed with water, make mixed liquor, standby；
S2, dough preparing: pour in dough mixing machine by described potato full-powder, the weak gluten flour of Semen Tritici aestivi, butter, protein liquid, seafood meat paste, sodium bicarbonate, ammonium hydrogen carbonate, add the mixed liquor that described edible oil and step S1 prepare；After stirring dough-making powder 10～30min under 70～140rpm rotating speeds, place 5～15min formation dough/pastas；
S3, making cookies base: fermented dough step S2 obtained is rolled into the thin slice of 3～6mm, after folding for described thin slice roll-in 5～10 times, excision forming, obtain cookies base；
S4, baking cookies: the cookies base that step S3 prepares is put into baking box baking, obtains marine flavor potato full-powder low-sugar biscuit.
Under optimal way, described butter is margarine；Described milk powder is whole milk powder；The wet gluten value of the weak gluten flour of described Semen Tritici aestivi is 15～21wt%；
Described edible oil is one or more mixing in Adeps Sus domestica, butter, Oleum Arachidis hypogaeae semen, soybean oil, Semen Maydis oil, olive oil, Oleum Cocois, Oleum Helianthi；
Described marine alga juice is to be mixed into, with one or more in Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae, Thallus Laminariae, the juice that raw material prepares；
Described seafood meat paste is one or more meat pastes being mixed to prepare in ocean fishes meat, squid meat, Macrobrachium nipponensis, scallop meat.
Present invention also offers the preparation method of a kind of above-mentioned marine flavor potato full-powder low-sugar biscuit, comprise the steps:
S1, mixed liquor are modulated: in terms of mass fraction, by 3～6 portions of milk powder, 1～3 portion of Sal, 10～15 parts of marine alga juices and 30～50 parts of water mixing, make mixed liquor, standby；
S2, dough preparing: pour in dough mixing machine by 30～50 parts of potato full-powders, 10～20 parts of weak gluten flours of Semen Tritici aestivi, 5～10 parts of butter, 2～4 parts of protein liquids, 5～10 parts of seafood meat pastes, 0.2～1 part of sodium bicarbonate, 0.2～0.5 part of ammonium hydrogen carbonate, add the mixed liquor that 10～15 parts of edible oil and step S1 prepare；After stirring dough-making powder 10～30min under 70～140rpm rotating speeds, place 5～15min formation dough/pastas；
S3, making cookies base: fermented dough step S2 obtained is rolled into the thin slice of 3～6mm, after folding for described thin slice roll-in 5～10 times, excision forming, obtain cookies base；
S4, baking cookies: the cookies base that step S3 prepares is put into baking box baking, obtains marine flavor potato full-powder low-sugar biscuit.
Under optimal way, described milk powder described in step S1 is whole milk powder；Described marine alga juice is to be mixed into, with one or more in Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae, Thallus Laminariae, the juice that raw material prepares.
Under optimum way, the manufacture method of described marine alga juice is: by Sargassum soaking and washing, after being chopped into the lamellar of 2～10cm, joins in the aqueous citric acid solution that concentration is 2wt%, and described Sargassum quality is 1g:1.5～2.5ml with the ratio of aqueous citric acid solution volume；After heated and boiled 3～10min, at 80～95 DEG C, it is incubated 30～90min ripening eliminating sargassum smell；Sargassum through described ripening eliminating sargassum smell is pulled an oar, in prepared serosity, adds 10～20 times of volumes, hot water extraction 1～3h of 80～95 DEG C, collect lixiviating solution, be marine alga juice.
Under optimal way, described in step S2, described dough preparing process temperature controls in the range of 5～15 DEG C.
Under optimal way, butter described in step S2 is margarine；The wet gluten value of the weak gluten flour of described Semen Tritici aestivi is 15～21wt%；
Described edible oil is one or more mixing in Adeps Sus domestica, butter, Oleum Arachidis hypogaeae semen, soybean oil, Semen Maydis oil, olive oil, Oleum Cocois, Oleum Helianthi；
Described seafood meat paste is one or more meat pastes being mixed to prepare in ocean fishes meat, squid meat, Macrobrachium nipponensis, scallop meat.
Under optimum way, the manufacture method of described seafood meat paste is: 0～10 DEG C is cleaned seafood, takes meat, in meat: the seafood meat obtained is mixed with water by water quality than the ratio for 1:5～10, low rate mixing 5～20min, rinsing remove impurity, dehydration, cut and mix 3～10min, prepares seafood meat paste.
Under optimal way, the condition of baking described in step S4 is: face fire temperature 150～200 DEG C, fire in a stove before fuel is added temperature 130～180 DEG C, and baking 5～20min, is golden yellow to cookies surface.
The present invention has a following remarkable advantage:
1) without sucrose in the cookies that the present invention provides, and cookies composition is with potato full-powder as primary raw material, owing in potato starch, the ratio of resistant starch is higher, resistance starch content is higher compared with Semen Tritici aestivi flour, digestion slowly will not cause blood glucose quickly to raise, glycaemic index is relatively low, is suitable for patients with diabetes mellitus, has preferable application prospect in the today day by day focusing on healthy diet；
2) cookies that the present invention provides with the addition of marine alga juice and seafood meat paste, make cookies be rich in obvious marine flavor, mask the flavour of Rhizoma Solani tuber osi, be suitable to consumer and accept；
3) using potato full-powder in the cookies that the present invention provides is primary raw material, and with the addition of seafood meat emulsion product, has higher protein content compared with conventional flours cookies, thus more nutritive value；And the nutrient composition content such as protein contained by cookies of the present invention is substantially better than existing Semen Tritici aestivi cookies, be a kind of be of high nutritive value, New-type instant staple food products that local flavor novelty is unique；
4) the marine flavor potato full-powder low-sugar biscuit that the present invention prepares adds marine flavor raw material and cookies is carried out the improvement on local flavor, improves potato products flavor quality, makes people have more multi-flavour to select outside sweet mouth cookies；Meanwhile, improve the acceptance of consumer, the consumption market of developing Rhizoma Solani tuber osi, further responsive to the strategic demand of country's Rhizoma Solani tuber osi staple food.
Detailed description of the invention
Below by specific embodiment, the method for the present invention is illustrated, but the invention is not limited in this.
Embodiment 1
A kind of marine flavor potato full-powder low-sugar biscuit, is made up of the raw material components of following weight portion: potato full-powder 35 parts, the weak gluten flour of Semen Tritici aestivi 20 parts, margarine 10 parts, whole milk powder 6 parts, protein liquid 4 parts, ocean meat emulsion product 10 parts, Sal 3 parts, sodium bicarbonate 0.5 part, ammonium hydrogen carbonate 0.4 part, edible oil 12 parts, marine alga juice 15 parts, 30 parts of water.
The manufacture method of described marine flavor potato full-powder low-sugar biscuit, including step in detail below:
1) Penaeus vannamei chosen by meat emulsion product raw material in ocean, is cleaned by peeled shrimp, adds the 2% laggard cutmixer of Sal and fritters formation shrimp gruel, and under the conditions of 10 DEG C, cold preservation is standby；
2) Thallus Laminariae (Thallus Eckloniae) chosen by marine alga juice raw material, Thallus Laminariae (Thallus Eckloniae) warm water soaking is cleaned, the Thallus Laminariae (Thallus Eckloniae) sheet being chopped into 5cm size is added (Thallus Laminariae (Thallus Eckloniae) block weight: liquor capacity=1:1.5) heated and boiled 8min in the solution containing 2% citric acid, and at 85 DEG C, it is incubated 60min ripening eliminating sargassum smell, the Thallus Laminariae (Thallus Eckloniae) block of ripening eliminating sargassum smell is pulled an oar and adds 85 DEG C of hot water extraction 2h of 12 times of volumes, lixiviating solution be cooled to 15 DEG C standby；
3) whole milk powder, Sal, water and step 2 are weighed by formula) kelp juice for preparing, mix homogeneously at 15 DEG C, fully dissolves standby；
4) potato full-powder, the weak gluten flour of Semen Tritici aestivi, margarine, protein liquid, step 1 are weighed by formula) the Penaeus vannamei gruel for preparing, sodium bicarbonate, ammonium hydrogen carbonate etc. be added sequentially dough mixing machine, add step 3) prepare mixed liquor, dough-making powder 15min is stirred under 80rpm rotating speed, make every raw material be sufficiently mixed uniformly, place 5min and form dough/pasta；
5) by step 4) gained dough brake becomes the thin slice of 5mm, and by folding for thin slice roll-in 10 times, with mould, the thin slice after roll-in is made cookies base, put to the baking tray coating edible oil and put into baking box, face fire temperature 180 DEG C, fire in a stove before fuel is added temperature 150 DEG C, baking is golden yellow to cookies surface, naturally cools to room temperature.
This product has strong ocean (fresh shrimp) local flavor, and sedimentation is moderate, and cookies color is golden yellow tempting, and mouthfeel is salty mouth cookies, has preferable acceptance.
Embodiment 2
A kind of marine flavor potato full-powder low-sugar biscuit, is made up of the raw material components of following weight portion: potato full-powder 45 parts, the weak gluten flour of Semen Tritici aestivi 20 parts, margarine 8 parts, whole milk powder 5 parts, protein liquid 3 parts, ocean meat emulsion product 8 parts, Sal 3 parts, sodium bicarbonate 0.5 part, ammonium hydrogen carbonate 0.4 part, edible oil 12 parts, marine alga juice 12 parts, 35 parts of water.
The manufacture method of described marine flavor potato full-powder low-sugar biscuit is with embodiment 1, and difference is that the raw material of selected ocean meat emulsion product is squid, and the raw material of selected marine alga juice is Thallus Laminariae.
This product has obvious grilled squid local flavor, salty mouth, crispy savoury, has preferable acceptance.
Embodiment 3
A kind of marine flavor potato full-powder low-sugar biscuit, is made up of the raw material components of following weight portion: potato full-powder 50 parts, the weak gluten flour of Semen Tritici aestivi 20 parts, margarine 8 parts, whole milk powder 5 parts, protein liquid 3 parts, ocean meat paste 8 parts, Sal 3 parts, sodium bicarbonate 0.5 part, ammonium hydrogen carbonate 0.4 part, edible oil 12 parts, marine alga juice 12 parts, 45 parts of water.
The manufacture method of described marine flavor potato full-powder low-sugar biscuit is with embodiment 1, and difference is that the raw material of selected ocean meat emulsion product is Spanish mackerel, and the raw material of selected marine alga juice is Thallus Porphyrae.
This product has strong ocean fishes local flavor, and cookies color is partially deep, is suitable for the consumer groups of eating ocean fishes.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope of present disclosure; according to technical scheme and inventive concept equivalent or change in addition thereof, all should contain within protection scope of the present invention.
Claims (9)
1. a marine flavor potato full-powder low-sugar biscuit, it is characterised in that in terms of mass fraction, raw material composition includes:
Potato full-powder 30～50 parts, the weak gluten flour of Semen Tritici aestivi 10～20 parts, butter 5～10 parts, milk powder 3～6 parts, protein liquid 2～4 parts, seafood meat paste 5～10 parts, Sal 1～3 parts, sodium bicarbonate 0.2～1 part, ammonium hydrogen carbonate 0.2～0.5 part, edible oil 10～15 parts, marine alga juice 10～15 parts, water 30～50 parts；
The preparation of described fermentation cookies comprises the steps:
S1, mixed liquor are modulated: form by described raw material, described milk powder, Sal, marine alga juice are mixed with water, make mixed liquor, standby；
S2, dough preparing: pour in dough mixing machine by described potato full-powder, the weak gluten flour of Semen Tritici aestivi, butter, protein liquid, seafood meat paste, sodium bicarbonate, ammonium hydrogen carbonate, add the mixed liquor that described edible oil and step S1 prepare；After stirring dough-making powder 10～30min under 70～140rpm rotating speeds, place 5～15min formation dough/pastas；
S3, making cookies base: fermented dough step S2 obtained is rolled into the thin slice of 3～6mm, after folding for described thin slice roll-in 5～10 times, excision forming, obtain cookies base；
S4, baking cookies: the cookies base that step S3 prepares is put into baking box baking, obtains marine flavor potato full-powder low-sugar biscuit.
Marine flavor potato full-powder low-sugar biscuit the most according to claim 1, it is characterised in that described butter is margarine；Described milk powder is whole milk powder；The wet gluten value of the weak gluten flour of described Semen Tritici aestivi is 15～21wt%；
Described edible oil is one or more mixing in Adeps Sus domestica, butter, Oleum Arachidis hypogaeae semen, soybean oil, Semen Maydis oil, olive oil, Oleum Cocois, Oleum Helianthi；
Described marine alga juice is to be mixed into, with one or more in Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae, Thallus Laminariae, the juice that raw material prepares；
Described seafood meat paste is one or more meat pastes being mixed to prepare in ocean fishes meat, squid meat, Macrobrachium nipponensis, scallop meat.
3. the preparation method of marine flavor potato full-powder low-sugar biscuit described in a claim 1, it is characterised in that comprise the steps:
S1, mixed liquor are modulated: in terms of mass fraction, by 3～6 portions of milk powder, 1～3 portion of Sal, 10～15 parts of marine alga juices and 30～50 parts of water mixing, make mixed liquor, standby；
S2, dough preparing: pour in dough mixing machine by 30～50 parts of potato full-powders, 10～20 parts of weak gluten flours of Semen Tritici aestivi, 5～10 parts of butter, 2～4 parts of protein liquids, 5～10 parts of seafood meat pastes, 0.2～1 part of sodium bicarbonate, 0.2～0.5 part of ammonium hydrogen carbonate, add the mixed liquor that 10～15 parts of edible oil and step S1 prepare；After stirring dough-making powder 10～30min under 70～140rpm rotating speeds, place 5～15min formation dough/pastas；
S3, making cookies base: fermented dough step S2 obtained is rolled into the thin slice of 3～6mm, after folding for described thin slice roll-in 5～10 times, excision forming, obtain cookies base；
S4, baking cookies: the cookies base that step S3 prepares is put into baking box baking, obtains marine flavor potato full-powder low-sugar biscuit.
The preparation method of marine flavor potato full-powder low-sugar biscuit the most according to claim 3, it is characterised in that described milk powder described in step S1 is whole milk powder；Described marine alga juice is to be mixed into, with one or more in Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae, Thallus Laminariae, the juice that raw material prepares.
The preparation method of marine flavor potato full-powder low-sugar biscuit the most according to claim 4, it is characterized in that, the manufacture method of described marine alga juice is: by Sargassum soaking and washing, after being chopped into the lamellar of 2～10cm, joining in the aqueous citric acid solution that concentration is 2wt%, described Sargassum quality is 1g:1.5～2.5ml with the ratio of aqueous citric acid solution volume；After heated and boiled 3～10min, at 80～95 DEG C, it is incubated 30～90min ripening eliminating sargassum smell；Sargassum through described ripening eliminating sargassum smell is pulled an oar, in prepared serosity, adds 10～20 times of volumes, hot water extraction 1～3h of 80～95 DEG C, collect lixiviating solution, be marine alga juice.
The preparation method of marine flavor potato full-powder low-sugar biscuit the most according to claim 3, it is characterised in that described in step S2, described dough preparing process temperature controls in the range of 5～15 DEG C.
The preparation method of marine flavor potato full-powder low-sugar biscuit the most according to claim 3, it is characterised in that butter described in step S2 is margarine；The wet gluten value of the weak gluten flour of described Semen Tritici aestivi is 15～21wt%；
Described edible oil is one or more mixing in Adeps Sus domestica, butter, Oleum Arachidis hypogaeae semen, soybean oil, Semen Maydis oil, olive oil, Oleum Cocois, Oleum Helianthi；
Described seafood meat paste is one or more meat pastes being mixed to prepare in ocean fishes meat, squid meat, Macrobrachium nipponensis, scallop meat.
The preparation method of marine flavor potato full-powder low-sugar biscuit the most according to claim 7, it is characterized in that, the manufacture method of described seafood meat paste is: 0～10 DEG C is cleaned seafood, takes meat, in meat: the seafood meat obtained is mixed with water by water quality than the ratio for 1:5～10, low rate mixing 5～20min, rinsing remove impurity, dehydration, cut and mix 3～10min, prepares seafood meat paste.
The preparation method of marine flavor potato full-powder low-sugar biscuit the most according to claim 3, it is characterized in that, the condition of baking described in step S4 is: face fire temperature 150～200 DEG C, fire in a stove before fuel is added temperature 130～180 DEG C, baking 5～20min, is golden yellow to cookies surface.
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| CN106962747A (en) * | 2017-03-02 | 2017-07-21 | 尚德盛 | A kind of krill wheaten food and preparation method thereof |
| CN107079958A (en) * | 2017-05-02 | 2017-08-22 | 华南理工大学 | A kind of method that nutrition staple food grain biscuit is made based on 3D printing technique |
| CN107897265A (en) * | 2017-12-14 | 2018-04-13 | 大连工业大学 | A kind of potato biscuit and preparation method thereof |
| CN108669160A (en) * | 2018-08-11 | 2018-10-19 | 张良刚 | A kind of Chinese yam biscuit and preparation method thereof |
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| CN106962747A (en) * | 2017-03-02 | 2017-07-21 | 尚德盛 | A kind of krill wheaten food and preparation method thereof |
| CN107079958A (en) * | 2017-05-02 | 2017-08-22 | 华南理工大学 | A kind of method that nutrition staple food grain biscuit is made based on 3D printing technique |
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