CN107223683A - One kind tree grape low-sugar biscuit and preparation method thereof - Google Patents
One kind tree grape low-sugar biscuit and preparation method thereof Download PDFInfo
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- CN107223683A CN107223683A CN201710618122.0A CN201710618122A CN107223683A CN 107223683 A CN107223683 A CN 107223683A CN 201710618122 A CN201710618122 A CN 201710618122A CN 107223683 A CN107223683 A CN 107223683A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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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- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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Abstract
The invention discloses one kind tree grape low-sugar biscuit and preparation method thereof, it will set after wine brewer's grains drying, crushing and sieving, and be kneaded into dough after being mixed with butter, xylitol, egg, stevia rebaudianum powder, Herba Menthae powder and Self- raising flour, moulding, high temperature is bakeed, and obtains the tree treaster low-sugar biscuit.Tree wine brewer's grains used of the invention is the schlempe after the secondary utilization of redistillation white wine after fermentation red wine, and schlempe sugar content is extremely low, adds xylitol and stevia rebaudianum powder as sweetener, the biscuit sugar content produced is low, is adapted to vast diabetes patient.Without any pigment and food additives in manufacturing process of the present invention, the biscuit produced is coffee color, rich in tree grape fruit flavor, milk fragrance, peppermint cooling taste, slightly aroma, local flavor sour-sweet is unique, the loose softness of mouthfeel, aftertaste sweet aroma, also have anti-oxidant and auxiliary hyperglycemic health-care efficacy, be suitable for people of all ages and diabetic wholefood, and realize by set grape wine brewing process in byproduct turn waste into wealth.
Description
Technical field
The invention belongs to food processing technology field, and in particular to one kind tree grape low-sugar biscuit and preparation method thereof.
Background technology
Set grape（Myrciaria cauliflora(DC.) Berg）, also known as Garbo fruit, jewellery fruit, jaboticaba, it is
Myrtaceae jaboticaba belongs to fruit tree, belongs to tropical and subtropical zone evergreen shrubs, originate in Brazil, Paraguay, Argentina etc. it is national and
Area.Garbo fruit tree hat is close, tree performance is graceful, yields positive results within 1 year 4 times, flowers and fruits life on trunk and branch, and full-bloom stage is numerous
China achieves great success like brocade when as a result, and the peculiar landscape that flower, ripe fruit, Chinese olive are mingled with growth occurs, is suitable as afforestation beautification
Seeds and potted landscape material etc..According to statistics, the strain production of Garbo fruit high yield tree year is up to 50 kg, fruit market price 140~200 yuan/
Kg, economic benefit is quite high.Fruit is mellow and full, likeness in form grape, and pericarp is solid smooth, and the pale transparent, soft and succulency of pulp, taste are only
Spy, fragrance enriches, the taste containing various fruits such as fragrant plant pleasure, pineapple, mangosteens.Fruits nutrition enriches, containing needed by human many
Nutritional ingredient, mineral element and trace element are planted, wherein rich in VB2、VC, zinc, magnesium, phosphorus, calcium, copper etc., in addition to eating raw, fruit is also
It can be used for fruit juice processed, jam, fruit wine, dessert, vinegar etc..Rich in aldehydes matters, table such as anthocyanidin, quercetin derivatives in pericarp
Reveal very strong antioxidation activity, antibacterial activity and antiproliferation, thus with treatment diseases associated with inflammation, cardiovascular disease
The effects such as disease, diabetes, anticancer, protection liver and beautifying face and moistering lotion.
At present, the processing of tree grape fruit is predominantly processed into fruit wine, fruit juice, jelly, jam, preserved fruit, ice using fresh fruit
River in Henan Province pouring and cake fillings etc..It is the processing mode being commonly used in current Fujian Province to be processed into fruit wine, and tree grape fruit wine local flavor is special
Very, fragrant, the smell of fruits is very sweet, often edible to be conducive to prevention of cardiovascular disease, build up resistance, especially with remarkably promoting
The effect that women vigor is young, skin is beautiful.Tree grape produces substantial amounts of schlempe after wine brewing, and these schlempes are usually taken as useless
Material is abandoned, or schlempe is processed into organic fertilizer and animal feed, and not yet schlempe is carried out to develop in terms of food.
STEVIA REBAUDIANA（Stevia rebaudiana(Bertoni) Hemsl）It is composite family, the plant of sweetleaf Chrysanthemum perennial herb
Thing.It can be had been widely used from nineteen ninety China's approval STEVIA REBAUDIANA as pharmaceutical sweetener auxiliary material as medicine and meals.Sweetleaf
Main component in chrysanthemum cured leaf is steviol glycoside, and sugariness is high, heat is low, antitumor also with antihypertensive, blood glucose, improves abdomen
Rush down and improve the clinical efficacies such as body immunity.Steviol glycoside can acid and alkali-resistance, and in the range of pH4-10, at 100 DEG C plus
Heat, its chemical constitution will not change, and be hardly metabolized in human body, and will not produce will not produce after glucose, food
Many heats.
Peppermint（Mentha haplocalyxBriq.）Popular name, " lunar caustic grass ", is labiate, complete stool green gas virtue
Perfume (or spice), peppermint contains menthol, the material can fresh breath and with a variety of property of medicine, stomachache, gall-bladder problem such as spasm can be alleviated, and also
With antisepsis and sterilization, diuresis, resolving sputum, stomach invigorating and it is aid digestion the effects such as.
The content of the invention
It is an object of the invention to provide one kind tree grape low-sugar biscuit and preparation method thereof, obtained biscuit grape containing tree
Fruit flavor, milk fragrance, wine flavour, local flavor sour-sweet are unique, the loose softness of mouthfeel, the refrigerant sweetness of aftertaste, also have anti-oxidant and auxiliary
Hyperglycemic health care effect, is suitable for people of all ages and diabetic wholefood, and realizes and will set grape wine brewing process
In byproduct turn waste into wealth.
To achieve the above object, the present invention is adopted the following technical scheme that：
One kind tree grape low-sugar biscuit, it is made by the raw material of following parts by weight：100 parts of butter, 50~60 points of xylitol,
80~100 parts of yolk, 3~5 parts of stevia rebaudianum powder, 5~7 parts of Herba Menthae powder, 20~30 parts of tree grape wine ground-slag, Self- raising flour 190~210
Part.
Further, the tree grape low-sugar biscuit is made by the raw material of following parts by weight：100 parts of butter, xylitol
55 parts, 90 parts of yolk, 4 parts of stevia rebaudianum powder, 6 parts of Herba Menthae powder, 25 parts of tree grape wine ground-slag, 200 parts of Self- raising flour.
Present invention also offers the preparation method of the tree grape low-sugar biscuit, comprise the following steps：
1）Stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains are dried into 12-16h in 60-70 DEG C of baking oven；
2）Dried stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains are crushed with pulverizer respectively, 55-65 mesh sieves is crossed, obtains stevia rebaudianum
Powder, dried peppermint leaf powder, tree grape wine ground-slag；
3）Butter is softened at room temperature, xylitol is proportionally added into, stirs, obtain compound；
4）Egg is subjected to egg white, yolk separation, the yolk of separator well is proportionally added into above-mentioned compound；
5）By Self- raising flour and step 2）Obtained stevia rebaudianum powder, dried peppermint leaf powder, tree grape wine ground-slag is added in above-mentioned compound,
It is well mixed, it is kneaded into neither too hard, nor too soft dough；
6）Dough is rolled into musculus cutaneus with rolling pin, biscuit embryo is obtained by musculus cutaneus Biscuit mold is compressing；
7）Above-mentioned biscuit embryo is placed in baking box, upper down tube is heated simultaneously, 12~15min is toasted at 160~180 DEG C of temperature,
Obtain setting grape low-sugar biscuit.
Schlempe of the tree wine brewer's grains for fermentation red wine again after distilled spirit.
Further, the tree wine brewer's grains is to pass through sealing and fermenting 45 days by tree grape, is filtered out first wine after red wine
Slag by 100 DEG C of 2 h of distillation, obtains the schlempe of red wine again after distilled spirit that ferments again.
The sealing and fermenting refers to that tree grape is fermented 15 days under the conditions of 30 DEG C for 45 days, is fermented under the conditions of 22 DEG C
30 days.
The step 5）, Self- raising flour added in compound after crossing 55-65 mesh sieves.
The step 6）, the thickness of musculus cutaneus is 0.4-0.6cm.
The present invention uses above technical scheme, is raw material from the tree wine brewer's grains after being made wine through 2 times, after being made wine through 2 times
The most sugars of tree grape have been converted, thus schlempe sugar content itself is very low, along with tree Grape Skin/seed inoxidizability and α-
Glucosidase inhibitory active is very strong, thus will tree wine brewer's grains and butter, xylitol, yolk, stevia rebaudianum powder, Herba Menthae powder and low muscle
Flour processing is particularly suitable for use in diabetic and female consumer into all good low-sugar biscuit of flavor taste.
The remarkable advantage of the present invention is：
（1）Tree grape wine ground-slag is used in manufacturing process of the present invention, the raw material is through setting grape fermentation red wine redistillation white wine two
Schlempe after secondary utilization, sugar content is extremely low, and is good edible health raw material containing anti-oxidant and hypoglycemic special efficacy.
（2）Set the unsuitable consumption of grape ground-slag excessive, not so easily cause biscuit tart flavour overweight；Set grape ground-slag consumption very few,
It is not enough to embody flavour again.Therefore, the usage ratio of present invention tree grape ground-slag and Self- raising flour is 20~30：190~
210。
（3）The present invention separates yolk with egg white, makes biscuit by yolk, can increase the shortcake of biscuit.
（4）Biscuit baking temperature is set as 160~180 DEG C by the present invention, and baking time is 12~15min；Temperature is too high
Easily burned, overlong time is also easily burned, influence local flavor and mouthfeel.
（5）Stevia rebaudianum powder and Herba Menthae powder are added in composition of raw materials of the present invention, can make that biscuit fragrance is strong, aftertaste is sweet refrigerant.
Embodiment
In following examples, the tree wine brewer's grains is to pass through sealing and fermenting 45 days by tree grape（Set grape
Ferment 15 days, fermented 30 days under the conditions of 22 DEG C under the conditions of 30 DEG C）, filter out first schlempe after red wine again by 100 DEG C of steamings
2 h are evaporated, the schlempe of red wine again after distilled spirit that ferments is obtained.
Embodiment 1
One kind tree grape low-sugar biscuit, is that, using tree wine brewer's grains of the red wine again after distilled spirit that ferment as raw material, will set grape
After schlempe drying, crushing and sieving, by butter, xylitol, yolk, stevia rebaudianum powder, Herba Menthae powder, tree grape ground-slag and Self- raising flour
By 100：55：90：4：6：25：200 weight ratio is kneaded into dough, and moulding, high temperature is bakeed, and obtains the tree treaster low sugar cake
It is dry, specifically include following steps：
1）Stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains are dried into 14h in 65 DEG C of baking oven；
2）By dried stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains crushed respectively with pulverizer, cross 60 mesh sieves, obtain stevia rebaudianum powder,
Dried peppermint leaf powder, tree grape wine ground-slag；Self- raising flour is crossed into 60 mesh sieves；
3）Butter is softened at room temperature, xylitol is proportionally added into, stirs, obtain compound；
4）Egg is subjected to egg white, yolk separation, the yolk of separator well is proportionally added into above-mentioned compound；
5）Stevia rebaudianum powder, dried peppermint leaf powder, tree grape wine ground-slag and Self- raising flour are added in above-mentioned compound, is well mixed, rubs
Into neither too hard, nor too soft dough；
6）Dough is rolled with rolling pin to musculus cutaneus thick 0.5cm, biscuit embryo is obtained by musculus cutaneus Biscuit mold is compressing；
7）Above-mentioned biscuit embryo is placed in baking box, upper down tube is heated simultaneously, 15min is toasted at 160 DEG C of temperature, obtain setting grape
Low-sugar biscuit.
Embodiment 2
One kind tree grape low-sugar biscuit, is that, using tree wine brewer's grains of the red wine again after distilled spirit that ferment as raw material, will set grape
After schlempe drying, crushing and sieving, by butter, xylitol, yolk, stevia rebaudianum powder, Herba Menthae powder, tree grape ground-slag and Self- raising flour
By 100：50：80：5：5：20：190 weight ratio is kneaded into dough, and moulding, high temperature is bakeed, and obtains the tree treaster low sugar cake
It is dry, specifically include following steps：
1）Stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains are dried into 16h in 60 DEG C of baking oven；
2）By dried stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains crushed respectively with pulverizer, cross 55 mesh sieves, obtain stevia rebaudianum powder,
Dried peppermint leaf powder, tree grape wine ground-slag；Self- raising flour is crossed into 55 mesh sieves；
3）Butter is softened at room temperature, xylitol is proportionally added into, stirs, obtain compound；
4）Egg is subjected to egg white, yolk separation, the yolk of separator well is proportionally added into above-mentioned compound；
5）Stevia rebaudianum powder, dried peppermint leaf powder, tree grape wine ground-slag and Self- raising flour are added in above-mentioned compound, is well mixed, rubs
Into neither too hard, nor too soft dough；
6）Dough is rolled with rolling pin to musculus cutaneus thick 0.4cm, biscuit embryo is obtained by musculus cutaneus Biscuit mold is compressing；
7）Above-mentioned biscuit embryo is placed in baking box, upper down tube is heated simultaneously, 12min is toasted at 180 DEG C of temperature, obtain setting grape
Low-sugar biscuit.
Embodiment 3
One kind tree grape low-sugar biscuit, is that, using tree wine brewer's grains of the red wine again after distilled spirit that ferment as raw material, will set grape
After schlempe drying, crushing and sieving, by butter, xylitol, yolk, stevia rebaudianum powder, Herba Menthae powder, tree grape ground-slag and Self- raising flour
By 100：60：100：3：7：30：210 weight ratio is kneaded into dough, and moulding, high temperature is bakeed, and obtains the tree treaster low sugar cake
It is dry, specifically include following steps：
1）Stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains are dried into 12h in 70 DEG C of baking oven；
2）By dried stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains crushed respectively with pulverizer, cross 65 mesh sieves, obtain stevia rebaudianum powder,
Dried peppermint leaf powder, tree grape wine ground-slag；Self- raising flour is crossed into 65 mesh sieves；
3）Butter is softened at room temperature, xylitol is proportionally added into, stirs, obtain compound；
4）Egg is subjected to egg white, yolk separation, the yolk of separator well is proportionally added into above-mentioned compound；
5）Stevia rebaudianum powder, dried peppermint leaf powder, tree grape wine ground-slag and Self- raising flour are added in above-mentioned compound, is well mixed, rubs
Into neither too hard, nor too soft dough；
6）Dough is rolled with rolling pin to musculus cutaneus thick 0.6cm, biscuit embryo is obtained by musculus cutaneus Biscuit mold is compressing；
7）Above-mentioned biscuit embryo is placed in baking box, upper down tube is heated simultaneously, 13min is toasted at 170 DEG C of temperature, obtain setting grape
Low-sugar biscuit.
Without any pigment and food additives in the biscuit manufacturing process of the present invention, the biscuit produced is coffee-like,
Rich in tree grape fruit flavor, milk fragrance, slightly peppermint delicate fragrance, aroma, local flavor sour-sweet is unique, and the loose softness of mouthfeel, aftertaste is sweet
It is refrigerant, also have anti-oxidant and auxiliary hyperglycemic health-care efficacy, be suitable for people of all ages and diabetic wholefood, and realize
The byproduct set in grape wine brewing process is turned waste into wealth.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (8)
1. one kind tree grape low-sugar biscuit, it is characterised in that：It is made by the raw material of following parts by weight：100 parts of butter, wood
It is 50~60 parts of sugar alcohol, 80~100 parts of yolk, 3~5 parts of stevia rebaudianum powder, 5~7 parts of Herba Menthae powder, 20~30 parts of tree grape wine ground-slag, low
190~210 parts of gluten flour.
2. a kind of tree grape low-sugar biscuit according to claim 2, it is characterised in that：Its by following parts by weight raw material system
Form：It is 100 parts of butter, 55 points of xylitol, 90 parts of yolk, 4 parts of stevia rebaudianum powder, 6 parts of Herba Menthae powder, 25 parts of tree grape wine ground-slag, low
200 parts of gluten flour.
3. a kind of preparation method of tree grape low-sugar biscuit as claimed in claim 1, it is characterised in that：It includes following step
Suddenly：
1）Stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains are dried into 12-16h in 60-70 DEG C of baking oven；
2）Dried stevia rebaudian leaf, dried peppermint leaf, tree wine brewer's grains are crushed with pulverizer respectively, 55-65 mesh sieves is crossed, obtains stevia rebaudianum
Powder, dried peppermint leaf powder, tree grape wine ground-slag；
3）Butter is softened at room temperature, xylitol is proportionally added into, stirs, obtain compound；
4）Egg is subjected to egg white, yolk separation, the yolk of separator well is proportionally added into above-mentioned compound；
5）By Self- raising flour and step 2）Obtained stevia rebaudianum powder, dried peppermint leaf powder, tree grape wine ground-slag is added in above-mentioned compound,
It is well mixed, it is kneaded into neither too hard, nor too soft dough；
6）Dough is rolled into musculus cutaneus with rolling pin, biscuit embryo is obtained by musculus cutaneus Biscuit mold is compressing；
7）Above-mentioned biscuit embryo is placed in baking box, 12~15min is toasted at 160~180 DEG C of temperature, obtains setting grape low sugar cake
It is dry.
4. a kind of preparation method for setting grape low-sugar biscuit according to claim 3, it is characterised in that：The tree grape wine
Schlempe of the slag for fermentation red wine again after distilled spirit.
5. a kind of preparation method for setting grape low-sugar biscuit according to claim 4, it is characterised in that：The tree grape wine
Slag is to pass through sealing and fermenting 45 days by tree grape, filters out first schlempe after red wine again by 100 DEG C of 2 h of distillation, is sent out
The schlempe of ferment red wine again after distilled spirit.
6. a kind of tree grape sugar-free beverage according to claim 5, it is characterised in that：The sealing and fermenting refers to tree for 45 days
Grape is fermented 15 days under the conditions of 30 DEG C, is fermented 30 days under the conditions of 22 DEG C.
7. a kind of preparation method for setting grape low-sugar biscuit according to claim 3, it is characterised in that：The step 5）,
Self- raising flour is added in compound after crossing 55-65 mesh sieves.
8. a kind of preparation method for setting grape low-sugar biscuit according to claim 3, it is characterised in that：The step 6）,
The thickness of musculus cutaneus is 0.4-0.6cm.
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| CN201710618122.0A CN107223683A (en) | 2017-07-26 | 2017-07-26 | One kind tree grape low-sugar biscuit and preparation method thereof |
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| CN201710618122.0A CN107223683A (en) | 2017-07-26 | 2017-07-26 | One kind tree grape low-sugar biscuit and preparation method thereof |
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ID=59957833
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| CN201710618122.0A Pending CN107223683A (en) | 2017-07-26 | 2017-07-26 | One kind tree grape low-sugar biscuit and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107624845A (en) * | 2017-11-16 | 2018-01-26 | 丁鸿磊 | A kind of sugar-free rusk and preparation method thereof |
| CN107821541A (en) * | 2017-12-26 | 2018-03-23 | 福建省农业科学院亚热带农业研究所 | A kind of low sugar fruits and vegetables bread and preparation method thereof |
| CN113016847A (en) * | 2021-02-07 | 2021-06-25 | 宜宾学院 | Mint-flavored biscuit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107624845A (en) * | 2017-11-16 | 2018-01-26 | 丁鸿磊 | A kind of sugar-free rusk and preparation method thereof |
| CN107821541A (en) * | 2017-12-26 | 2018-03-23 | 福建省农业科学院亚热带农业研究所 | A kind of low sugar fruits and vegetables bread and preparation method thereof |
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Application publication date: 20171003 |