CN107156227A - 一种竹质植物炭黑饼干及其制备方法 - Google Patents
一种竹质植物炭黑饼干及其制备方法 Download PDFInfo
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- CN107156227A CN107156227A CN201710330404.0A CN201710330404A CN107156227A CN 107156227 A CN107156227 A CN 107156227A CN 201710330404 A CN201710330404 A CN 201710330404A CN 107156227 A CN107156227 A CN 107156227A
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Classifications
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
一种竹质植物炭黑饼干及其制备方法,属于食品加工领域。该竹质植物炭黑饼干由以下重量份的原料加工而成:面粉180~210份、鸡蛋50~70份、奶粉15~30份、谷物粉0~80份、蔬菜粉0~80份、菌菇粉0~80份、食盐1~4份、糖50~70份、奶油80~110份,发粉3~6份、竹质植物炭黑0.5~1.5份。本发明的制备方法所得到的竹质植物炭黑饼干,既解决了饼干的上色问题,使饼干的品质均匀、质量可靠,又使得饼干食用安全、风味独特。本发明具有产品质量好、操作简单、方便、易于产业化等优点,具有良好的推广应用前景。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种竹质植物炭黑饼干及其制备方法。
背景技术
竹是森林资源之一,在中国素有“第二森林”之美称。竹资源主要由纤维素、半纤维素及木质素组成,此外还含蛋白质、氨基酸、脂肪、糖、矿物质(如钾、钠、钙、镁、锌、锰、铁、铜、硒、硅等)等营养成分。竹资源的应用近几年得到了长足的发展,如竹炭、竹醋液、竹盐等。各种经处理的功能竹炭制品也应运而生,如竹炭牙膏、竹炭手工皂、竹炭洗发水、竹炭漆、竹炭面膜、竹炭枕、竹炭酒等。植物炭黑色素是以植物为原料,经炭化、精制而成的优质的纯天然食用黑色素,也就是说以植物的一种——竹子为原料可以生产植物炭黑。竹质植物炭黑色素具有性质稳定、耐酸、耐碱、耐高温、光稳定性强、抗氧化性好、着色性强的特点,作为黑色素,植物炭黑被认为是绿色有机、安全性较高的天然食用色素。
植物炭黑色素是一种纯天然色素,非化工方法合成,非转基因产品,而且大量动物实验证明食用含植物炭黑色素及其制品的食物均未发现急、慢性中毒现象,也无致突变作用。此外,植物炭黑色素还具有吸附体内有害物质、排毒养颜、清宿便、抑菌防腐、保鲜抗氧化等的生理活性,因此,植物炭黑色素具有“天然、安全、多功能”的多重优点,适合作为制作饼干时的色素进行添加。目前市场上尚无植物炭黑类饼干,本发明以面粉为主要原料,以奶油、奶粉、鸡蛋为辅料,添加发粉、木糖醇、竹质植物炭黑、蔬菜、谷物、菌菇等制成新型植物炭黑饼干,风味独特,无毒副作用,具有调理肠胃、排毒、抑制肠道有害菌的繁殖和益生菌群的过量增殖;该产品未见报道。
发明内容
针对现有技术存在的问题,本发明的目的在于设计提供一种竹质植物炭黑饼干及其制备方法的技术方案。本发明制得的饼干中添加了植物炭黑色素,较之现有的饼干,该植物炭黑饼干风味独特、安全,无毒副作用,并且有益于身体健康。
所述的一种竹质植物炭黑饼干,其特征在于由以下重量份的原料加工而成:
面粉180~210份、鸡蛋50~70份、奶粉15~30份、谷物粉0~80份、蔬菜粉0~80份、菌菇粉0~80份、食盐1~4份、糖50~70份、奶油80~110份,发粉3~6份、竹质植物炭黑0.5~1.5份。
所述的一种竹质植物炭黑饼干,其特征在于由以下重量份的原料加工而成:
面粉190~200份、鸡蛋55~65份、奶粉20~25份、谷物粉20~60份、蔬菜粉20~60份、菌菇粉20~60份、食盐2~3份、糖55~65份、奶油90~100份,发粉4~5份、竹质植物炭黑0.8~1.2份。
所述的一种竹质植物炭黑饼干,其特征在于所述的糖为白砂糖、黑糖、红糖、纤维二糖、麦芽糖、大豆低聚糖、低聚果糖、异麦芽低聚糖、低聚半乳糖、低聚木糖、水苏糖、棉籽糖、低聚壳聚糖、木糖醇、山梨糖醇、甘露糖醇、乳糖醇、麦芽糖醇或赤藓糖醇。
所述的一种竹质植物炭黑饼干,其特征在于所述的竹质植物炭黑的粒径为1~30μm。
所述的一种竹质植物炭黑饼干,其特征在于所述的谷物粉由单一谷物制成,或由下述谷物以任意比例混合而成,所述的谷物包括:糙米、发芽糙米、薏米、大米、小米、红米、黑米、玉米、大麦、小麦、高粱、紫米、荞麦、血糯或其谷物胚芽,以及亚麻籽、奇亚籽、松子、黑芝麻、南瓜子、杏仁、核桃、瓜子。
所述的一种竹质植物炭黑饼干,其特征在于所述的蔬菜粉由单一蔬菜制成,或由下述蔬菜以任意比例混合而成,所述的蔬菜包括:南瓜、艾草、胡萝卜、番茄、生姜、大蒜、大葱、小葱、洋葱、裙带菜、红薯、黑豆、黄豆、青豆、甜纳豆、芸豆、胡椒、茄子、豇豆、豌豆、刀豆、扁豆、青豆、毛豆、玉米、蚕豆、菜豆、板栗、紫甘薯、花生、土豆、山药、芋头、凉薯、竹笋。
所述的一种竹质植物炭黑饼干,其特征在于所述的菌菇粉由单一菌菇制成,或由下述菌菇以任意比例混合而成,所述的菌菇包括:木耳、银耳、地耳、石耳、平菇、草菇、口蘑、猴头菇、金针菇、香菇、鸡腿菇、竹荪、凤尾菇、茶树菇、杏鲍菇、秀珍菇、猪肚菇、裙带菜、牛樟芝、姬松茸、灰树花、云芝、猪苓、灵芝、桑黄、白桦榕、茯苓、杏鲍菇、蛹虫草。
所述的一种竹质植物炭黑饼干的制备方法,其特征在于包括以下工艺步骤:
(1)竹质植物炭黑的制备:将高温煅烧后的竹炭依次进行碱洗、酸洗、水洗和烘干处理,获得品质统一的食用竹炭;再对食用竹炭进行粗粉碎、细粉碎、超细化粉碎和消毒处理,获得1~30μm的超细竹质植物炭黑;
(2)原辅料预处理:挑选无腐烂、无异味的谷物、蔬菜和菌菇,用流动水或臭氧反复冲洗以除去表皮污物,干燥脱表面水分,粉碎,使粉碎后的物料全部能通过60目筛以上备用;
(3)将所述配方量的超细竹质植物炭黑粉、面粉、发粉、奶粉、谷物粉、蔬菜粉和菌菇粉混合均匀制成混合粉,过筛备用;
(4)将所述配方量的奶油室温软化,与所述配方量的糖、食盐一起放入多功能搅拌机中进行高速搅打5~10分钟,直至搅拌成乳白色的混合液;再分次加入所述配方量的鸡蛋液进行搅打,每加一次鸡蛋液搅打均匀后再加下一次,搅打成稳定的泡沫状待用;
(5)加入步骤(2)中混合粉低速搅拌5~15分钟调制成均匀的饼干面糊、静置10~30分钟;
(6)将饼干面糊进行辊压成面饼,并制成饼干坯;
(7)在烤盘表面抹过一层植物油,将装有饼干坯的烤盘送入烤箱中烤制;
(8)烤制完毕后,将带有饼干的烤盘取出,冷却至37℃以下。
(9)包装即得植物炭黑饼干成品。
所述的一种竹质植物炭黑饼干的制备方法,其特征在于所述的步骤(1)中粗粉碎为颚式粉碎机、挤压磨粉碎,细粉碎为涡流磨、球磨机粉碎,超细化粉碎为流化床对撞式气流磨粉碎。
所述的一种竹质植物炭黑饼干的制备方法,其特征在于所述的步骤(7)中烘烤温度为底火135~165℃、面火180~200℃,烘烤时间15~35分钟。
本发明的有益效果是:在本发明中的竹质植物炭黑饼干添加了植物炭黑的成分,从而将天然食用黑色素添加进饼干中,既解决了饼干的上色问题,又使得饼干食用安全、风味独特。此外,天然竹质植物炭黑色素的存在还使饼干具有调理肠胃、排毒等功效。在将天然竹质植物炭黑色素添加到饼干的制备过程中,竹质植物炭黑先进行粗粉碎、细粉碎、超细化和消毒加工工艺后,获得1~30μm的超细竹质植物炭黑粉,能够使得黑色素能够随粉末和面粉更好地混合,避免了黑色素分布不均匀的情况,最终使饼干的品质均匀、质量可靠。本发明具有产品质量好、操作简单、方便、易于产业化等优点,具有良好的推广应用前景。
具体实施方式
以下结合实施例来进一步说明本发明。
实施例1 竹质植物炭黑的制备方法
将高温煅烧后的竹炭依次进行碱洗、酸洗、水洗和烘干处理,获得品质统一的食用竹炭;先对食用竹炭原料粉用颚式粉碎机进行粗粉碎,得到粒径为5mm的粗粉,再对食用竹炭粗粉用球磨机进行细粉碎,最后用流化床对撞式气流磨进行超细磨,获得粒径为1~30μm的超细竹质植物炭黑,备用。
实施例2一种竹质植物炭黑饼干及其生产方法
(1)按配方称取低筋小麦面粉200g、鸡蛋60g、奶油100g、白砂糖60g、奶粉20g、发粉4g、食盐2g,植物炭黑1g;(2)将超细竹质植物炭黑粉、低筋小麦面粉、发粉、奶粉混合均匀制成混合粉,过60目筛备用;(3)将奶油室温软化,与白砂糖、盐一起放入多功能搅拌机中进行高速搅打10分钟,直至搅拌成乳白色的混合液;再分次加入鸡蛋液进行搅打,每加一次鸡蛋液搅打均匀后再加下一次,搅打成稳定的泡沫状待用;(4)加入步骤(2)中混合粉低速搅拌10分钟调制成均匀的饼干面糊,静置10分钟;(5)将面团进行辊压成面饼,并制成饼干坯;(6)在烤盘表面抹过一层植物油,将装有饼干坯的烤盘送入烤箱中烤制,烘烤温度为底火150℃、面火180℃,烘烤时间30分钟;(7)烤制完毕后,将带有饼干的烤盘取出,冷却至37℃以下;(8)包装即得植物炭黑饼干成品。
实施例3一种竹质植物炭黑饼干及其生产方法
(1)按配方称取低筋小麦面粉180g、鸡蛋55g、奶油85g、木糖醇65g、奶粉20g、发粉3g、亚麻籽20g、食盐2g,植物炭黑0.8g;(2)挑选无腐烂、无异味的亚麻籽,用流动水或臭氧反复冲洗以除去表皮污物,干燥脱表面水分,粉碎,过60目筛备用;(3)将超细竹质植物炭黑粉、低筋小麦面粉、发粉、奶粉亚麻籽粉混合均匀制成混合粉,过60目筛备用;(4)将奶油室温软化,与木糖醇、盐一起放入多功能搅拌机中进行高速搅打10分钟,直至搅拌成乳白色的混合液;再分次加入鸡蛋液进行搅打,每加一次鸡蛋液搅打均匀后再加下一次,搅打成稳定的泡沫状待用;(5)加入步骤(2)中混合粉低速搅拌10分钟调制成均匀的饼干面糊,静置30分钟;(6)将面团进行辊压成面饼,并制成饼干坯;(7)在烤盘表面抹过一层植物油,将装有饼干坯的烤盘送入烤箱中烤制,烘烤温度为底火150℃、面火190℃,烘烤时间30分钟;(8)烤制完毕后,将带有饼干的烤盘取出,冷却至37℃以下;(9)包装即得植物炭黑饼干成品。
该实施例中还可以添加蔬菜粉和菌菇粉,蔬菜粉由单一蔬菜制成,或由下述蔬菜以任意比例混合而成,蔬菜包括:南瓜、艾草、胡萝卜、番茄、生姜、大蒜、大葱、小葱、洋葱、裙带菜、红薯、黑豆、黄豆、青豆、甜纳豆、芸豆、胡椒、茄子、豇豆、豌豆、刀豆、扁豆、青豆、毛豆、玉米、蚕豆、菜豆、板栗、紫甘薯、花生、土豆、山药、芋头、凉薯、竹笋;菌菇粉由单一菌菇制成,或由下述菌菇以任意比例混合而成,菌菇包括:木耳、银耳、地耳、石耳、平菇、草菇、口蘑、猴头菇、金针菇、香菇、鸡腿菇、竹荪、凤尾菇、茶树菇、杏鲍菇、秀珍菇、猪肚菇、裙带菜、牛樟芝、姬松茸、灰树花、云芝、猪苓、灵芝、桑黄、白桦榕、茯苓、杏鲍菇、蛹虫草。
实施例4一种竹质植物炭黑饼干及其生产方法
(1)按配方称取低筋小麦面粉210g、鸡蛋70g、奶油105g、大豆低聚糖65g、奶粉15g、发粉4g、玉米20g、食盐2g,植物炭黑1.2g;(2)挑选无腐烂、无异味的玉米,用流动水或臭氧反复冲洗以除去表皮污物,干燥脱表面水分,粉碎,过60目筛备用;(3)将超细竹质植物炭黑粉、低筋小麦面粉、发粉、奶粉、玉米粉混合均匀制成混合粉,过60目筛备用;(4)将奶油室温软化,与大豆低聚糖、盐一起放入多功能搅拌机中进行高速搅打8分钟,直至搅拌成乳白色的混合液;再分次加入鸡蛋液进行搅打,每加一次鸡蛋液搅打均匀后再加下一次,搅打成稳定的泡沫状待用;(5)加入步骤(2)中混合粉低速搅拌10分钟调制成均匀的饼干面糊,静置30分钟;(6)将面团进行辊压成面饼,并制成饼干坯;(7)在烤盘表面抹过一层植物油,将装有饼干坯的烤盘送入烤箱中烤制,烘烤温度为底火160℃、面火200℃,烘烤时间25分钟;(8)烤制完毕后,将带有饼干的烤盘取出,冷却至37℃以下;(9)包装即得植物炭黑饼干成品。
该实施例中还可以添加谷物粉和菌菇粉,谷物粉由单一谷物制成,或由下述谷物以任意比例混合而成,所述的谷物包括:糙米、发芽糙米、薏米、大米、小米、红米、黑米、玉米、大麦、小麦、高粱、紫米、荞麦、血糯或其谷物胚芽,以及亚麻籽、奇亚籽、松子、黑芝麻、南瓜子、杏仁、核桃、瓜子;菌菇粉由单一菌菇制成,或由下述菌菇以任意比例混合而成,菌菇包括:木耳、银耳、地耳、石耳、平菇、草菇、口蘑、猴头菇、金针菇、香菇、鸡腿菇、竹荪、凤尾菇、茶树菇、杏鲍菇、秀珍菇、猪肚菇、裙带菜、牛樟芝、姬松茸、灰树花、云芝、猪苓、灵芝、桑黄、白桦榕、茯苓、杏鲍菇、蛹虫草。
实施例5一种竹质植物炭黑饼干及其生产方法
(1)按配方称取低筋小麦面粉190g、鸡蛋60g、奶油95g、红糖65g、奶粉18g、发粉3g、灵芝10g、食盐2g,植物炭黑1g;(2)挑选无腐烂、无异味的灵芝,用流动水或臭氧反复冲洗以除去表皮污物,干燥脱表面水分,粉碎,过60目筛备用;(3)将超细竹质植物炭黑粉、低筋小麦面粉、发粉、奶粉、灵芝粉混合均匀制成混合粉,过60目筛备用;(4)将奶油室温软化,与红糖、盐一起放入多功能搅拌机中进行高速搅打8分钟,直至搅拌成乳白色的混合液;再分次加入鸡蛋液进行搅打,每加一次鸡蛋液搅打均匀后再加下一次,搅打成稳定的泡沫状待用;(5)加入步骤(2)中混合粉低速搅拌10分钟调制成均匀的饼干面糊、静置20分钟;(6)将面团进行辊压成面饼;(7)在烤盘表面抹过一层植物油,将装有饼干坯的烤盘送入烤箱中烤制,烘烤温度为底火150℃、面火200℃,烘烤时间25分钟;(8)烤制完毕后,将带有饼干的烤盘取出,冷却至37℃以下;(9)包装即得植物炭黑饼干成品。
Claims (10)
1.一种竹质植物炭黑饼干,其特征在于由以下重量份的原料加工而成:
面粉180~210份、鸡蛋50~70份、奶粉15~30份、谷物粉0~80份、蔬菜粉0~80份、菌菇粉0~80份、食盐1~4份、糖50~70份、奶油80~110份,发粉3~6份、竹质植物炭黑0.5~1.5份。
2.如权利要求1所述的一种竹质植物炭黑饼干,其特征在于由以下重量份的原料加工而成:
面粉190~200份、鸡蛋55~65份、奶粉20~25份、谷物粉20~60份、蔬菜粉20~60份、菌菇粉20~60份、食盐2~3份、糖55~65份、奶油90~100份,发粉4~5份、竹质植物炭黑0.8~1.2份。
3.如权利要求1或2所述的一种竹质植物炭黑饼干,其特征在于所述的糖为白砂糖、黑糖、红糖、纤维二糖、麦芽糖、大豆低聚糖、低聚果糖、异麦芽低聚糖、低聚半乳糖、低聚木糖、水苏糖、棉籽糖、低聚壳聚糖、木糖醇、山梨糖醇、甘露糖醇、乳糖醇、麦芽糖醇或赤藓糖醇。
4.如权利要求1或2所述的一种竹质植物炭黑饼干,其特征在于所述的竹质植物炭黑的粒径为1~30μm。
5.如权利要求1或2所述的一种竹质植物炭黑饼干,其特征在于所述的谷物粉由单一谷物制成,或由下述谷物以任意比例混合而成,所述的谷物包括:糙米、发芽糙米、薏米、大米、小米、红米、黑米、玉米、大麦、小麦、高粱、紫米、荞麦、血糯或其谷物胚芽,以及亚麻籽、奇亚籽、松子、黑芝麻、南瓜子、杏仁、核桃、瓜子。
6.如权利要求1或2所述的一种竹质植物炭黑饼干,其特征在于所述的蔬菜粉由单一蔬菜制成,或由下述蔬菜以任意比例混合而成,所述的蔬菜包括:南瓜、艾草、胡萝卜、番茄、生姜、大蒜、大葱、小葱、洋葱、裙带菜、红薯、黑豆、黄豆、青豆、甜纳豆、芸豆、胡椒、茄子、豇豆、豌豆、刀豆、扁豆、青豆、毛豆、玉米、蚕豆、菜豆、板栗、紫甘薯、花生、土豆、山药、芋头、凉薯、竹笋。
7.如权利要求1或2所述的一种竹质植物炭黑饼干,其特征在于所述的菌菇粉由单一菌菇制成,或由下述菌菇以任意比例混合而成,所述的菌菇包括:木耳、银耳、地耳、石耳、平菇、草菇、口蘑、猴头菇、金针菇、香菇、鸡腿菇、竹荪、凤尾菇、茶树菇、杏鲍菇、秀珍菇、猪肚菇、裙带菜、牛樟芝、姬松茸、灰树花、云芝、猪苓、灵芝、桑黄、白桦榕、茯苓、杏鲍菇、蛹虫草。
8.如权利要求1或2所述的一种竹质植物炭黑饼干的制备方法,其特征在于包括以下工艺步骤:
(1)竹质植物炭黑的制备:将高温煅烧后的竹炭依次进行碱洗、酸洗、水洗和烘干处理,获得品质统一的食用竹炭;再对食用竹炭进行粗粉碎、细粉碎、超细化粉碎和消毒处理,获得1~30μm的超细竹质植物炭黑;
(2)原辅料预处理:挑选无腐烂、无异味的谷物、蔬菜和菌菇,用流动水或臭氧反复冲洗以除去表皮污物,干燥脱表面水分,粉碎,使粉碎后的物料全部能通过60目筛以上备用;
(3)将所述配方量的超细竹质植物炭黑粉、面粉、发粉、奶粉、谷物粉、蔬菜粉和菌菇粉混合均匀制成混合粉,过筛备用;
(4)将所述配方量的奶油室温软化,与所述配方量的糖、食盐一起放入多功能搅拌机中进行高速搅打5~10分钟,直至搅拌成乳白色的混合液;再分次加入所述配方量的鸡蛋液进行搅打,每加一次鸡蛋液搅打均匀后再加下一次,搅打成稳定的泡沫状待用;
(5)加入步骤(2)中混合粉低速搅拌5~15分钟调制成均匀的饼干面糊、静置10~30分钟;
(6)将饼干面糊进行辊压成面饼,并制成饼干坯;
(7)在烤盘表面抹过一层植物油,将装有饼干坯的烤盘送入烤箱中烤制;
(8)烤制完毕后,将带有饼干的烤盘取出,冷却至37℃以下。
(9)包装即得植物炭黑饼干成品。
9.如权利要求8所述的一种竹质植物炭黑饼干的制备方法,其特征在于所述的步骤(1)中粗粉碎为颚式粉碎机、挤压磨粉碎,细粉碎为涡流磨、球磨机粉碎,超细化粉碎为流化床对撞式气流磨粉碎。
10.如权利要求8所述的一种竹质植物炭黑饼干的制备方法,其特征在于所述的步骤(7)中烘烤温度为底火135~165℃、面火180~200℃,烘烤时间15~35分钟。
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