CN108308232A - A kind of konjaku biscuit and preparation method thereof - Google Patents
A kind of konjaku biscuit and preparation method thereof Download PDFInfo
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- CN108308232A CN108308232A CN201810270303.3A CN201810270303A CN108308232A CN 108308232 A CN108308232 A CN 108308232A CN 201810270303 A CN201810270303 A CN 201810270303A CN 108308232 A CN108308232 A CN 108308232A
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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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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- Health & Medical Sciences (AREA)
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- General Health & Medical Sciences (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of konjaku biscuits and preparation method thereof, are related to food processing technology field.Konjaku biscuit provided by the invention is with oatmeal,Wheat flour,Konjaku flour,White granulated sugar,Soybean protein isolate,Salt,Ammonium hydrogen carbonate,Sodium carbonate and sodium carbonate are raw material,On the one hand by the abundant oat of dietary content and konjaku flour compatibility,Expand the target user of product,On the other hand,Slowed down using particle konjaku konjaku flour swelling rate efficiently solve konjaku flour dissolving when it is uneven,The problem of easy to knot groups,Simultaneously particle konjaku viscosity caused by too fast swelling water suction can be avoided excessive and cannot mixed uniformly problem between unclassified stores,In addition,In thermal histories,The stability for the Glucomannan molecule that particle konjaku can protect it internal,Reduce destruction of the high temperature to its molecular structure,Retain the function of Glucomannan to the maximum extent,Ensure the mouthfeel and nutritive value of konjaku biscuit from many aspects,Have a vast market foreground.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of konjaku biscuit and preparation method thereof.
Background technology
(Amorphophallus Konjac.Kkoch, abbreviation kj) You Ming Amorphophalus rivieris, are mainly distributed on Asia, China to konjaku
Resourceful, cultivated area is the 80% of Southeast Asia producing region, is mainly distributed on Hubei, Sichuan, Shaanxi and Yunnan of Daba Mountain etc.
The flat underground rhizome on ground, konjaku contains abundant Glucomannan (Konjac Glucomannan), and Glucomannan one kind is high-quality
Cellulose, 1: 1.69 molar ratio is pressed by D-Glucose and D-MANNOSE, is combined by β -14 glycosidic bonds.Existing research
Show that dietary fiber is with the following functions：（1）Inhibit fat absorption, can lose weight；（2）Accelerate enteron aisle excretion, Constipation and
Intestinal cancer：（3）Delay carbohydrate absorption, prevents diabetes；（4）Inhibit cholesterol absorption, prevents cardiovascular and cerebrovascular diseases；（5）It is excellent
Change environment in digestive system, has the function of anti-aging.With the enhancing of health of people Diet concept, made by konjaku related
Food increasingly has been favored by people, and chance is provided for the further development and application of konjaku.
Konjaku biscuit is that relative maturity and the scope of application are widest a kind of using konjaku as the food of raw material in the prior art.
Konjaku biscuit for primary raw material, is added konjaku flour as dietary fiber, is added with wheat flour (can add glutinous rice flour, starch etc.)
(or being added without) sugar, grease and other raw materials, through the techniques such as adjusting powder or sizing mixing, shape, toast be prepared, mouthfeel is loose or loose
It is crisp, be easy to preservation, convenient for packaging and easy for carrying and eating, and the healthcare function with Glucomannan is deep to be liked by people.
But konjaku biscuit in the prior art, konjaku flour are shaped and are toasted after directly adding water to mix with wheat flour etc., should during have
There are two the defects of aspect：（1）In mixed process, Glucomannan water imbibition is strong, and viscosity is big after water suction, causes material that cannot fill
Divide mixing, influences the uniformity of product mouthfeel；（2）In baking process, the strand of Glucomannan is easy to be influenced and broken by high temperature
It splits, reduces the structural stability for even completely destroying Glucomannan, from the attribute for reducing or destroying completely its high-quality dietary fiber.
Invention content
The first invention purpose of the present invention is：In view of the above problems, a kind of konjaku biscuit is provided, which employs
On the one hand particle konjaku technology improves the mouthfeel of product and is on the other hand conducive to the stable structure of Glucomannan in konjaku flour
Property, retain the attribute of its high-quality dietary fiber to the maximum extent.
The second goal of the invention of the present invention is, provides a kind of preparation method of konjaku biscuit, and this method is suitable for above-mentioned
The preparation of konjaku biscuit, the biscuit being prepared is in good taste, and dietary fiber content is high.
The technical solution adopted by the present invention is as follows：
A kind of konjaku biscuit, raw material include 20-30 parts of 30-50 parts of oatmeal, wheat flour, konjaku flour 6- according to the mass fraction
10 parts, 5-10 parts of white granulated sugar, 5-10 parts of soybean protein isolate, 1-2 parts of salt, 2-3 parts of ammonium hydrogen carbonate, 0.6-1 parts of sodium bicarbonate,
10-20 parts of water；Wherein, the konjaku flour is made into the raw material as the konjaku biscuit after particle konjaku.
By adopting the above-described technical solution, oat is also enriched in dietary fiber, and heat is low, and glycemic index is low, lipid-loweringing
Hypoglycemic can expand the target user of product as biscuit raw materials with konjaku flour compatibility.
Konjaku flour is prepared into particle konjaku, while changing konjaku flour internal structure, ensures that the structure of Glucomannan is steady
It is qualitative.Particle konjaku is when soluble in water, to reach phase by aggregation, the bulky grain of arrangement form by multiple konjaku flour little particles
Time with viscosity is the three times of existing konjaku flour or more, and swelling rate slows down, and is efficiently solved uneven when konjaku flour dissolving
The problems such as even, easy to knot groups.Meanwhile it being avoided that caused by its Fast-swelling and mixed uniformly cannot being asked between unclassified stores
Topic.In addition, in thermal histories, the stability for the Glucomannan molecule that particle konjaku can protect it internal reduces high temperature pair
The destruction of its molecular structure retains the function of Glucomannan to the maximum extent.
The grain size of a kind of konjaku biscuit of the present invention, the particle konjaku is 20-100 mesh.
A kind of konjaku biscuit of the present invention, the oatmeal and the wheat flour are 40-120 mesh.
A kind of konjaku biscuit of the present invention, it is micro- that the konjaku flour is selected from common konjaku flour, common konjaku powder, common konjaku
Powder, purifying konjaku flour, purifying konjaku powder, purifying konjaku micropowder in any one or a few.
It should be noted that alleged common konjaku flour, common konjaku powder, common konjaku micropowder, purifying evil spirit in the present invention
Taro powder, purifying konjaku powder purify the classification of konjaku micropowder with reference to NY/T494 konjaku flour professional standards.
A kind of konjaku biscuit of the present invention, protein content >=90% in the soybean protein isolate.
There are nearly 20 kinds containing amino acid classes in soybean protein isolate, and contains essential amino acid, it is full of nutrition, no
It is one of the kind of alternative animal protein few in number in vegetable protein containing cholesterol.
A kind of preparation method of konjaku biscuit comprising following steps：
（1）30-50 parts of oatmeal, 20-30 parts of wheat flour, 6-10 parts of konjaku flour, soybean protein isolate 5- are weighed by mass fraction
10 parts, 5-10 parts of white granulated sugar, 1-2 parts of salt, 2-3 parts of ammonium hydrogen carbonate, 0.6-1 parts of sodium bicarbonate；Particle evil spirit is made in konjaku flour
Then taro is uniformly mixed with above-mentioned unclassified stores, in mixed process plus dough is made in 10-20 parts of water, then stands 2-3 hours；
（2）Above-mentioned dough is made into various cookies on demand, is baked to obtain the final product.
A kind of preparation method of konjaku biscuit of the present invention, step（1）In, the particle konjaku is prepared as follows
It forms：
Konjaku flour is stirred, konjaku flour whirlwind is made to empty；It is that water is simultaneously into lasting stirring konjaku flour by 0.5-1.5L/kg with amount of water
It is uniformly mixed；Stop stirring, it is that konjaku flour is swelled into fluffy body to stand 5-20min, will be fluffy when the volume of fluffy body is not reducing
Loose body tiling, water content is dried under the conditions of 60-80 DEG C and is less than 7wt%；Then crush and screen to obtain the final product.
A kind of preparation method of konjaku biscuit of the present invention first mixes oatmeal, wheat flour and soybean protein isolate equal
It is even to obtain the first mixture, then particle konjaku, white granulated sugar, salt, ammonium hydrogen carbonate, sodium bicarbonate are uniformly mixed and obtain second
Second mixture is mixed into the first mixture while is mixed with water by mixture.
A kind of preparation method of konjaku biscuit of the present invention, step（2）In, when baking, oven is first preheated to 150-220
DEG C, after temperature is stablized, cookie is put into oven and is baked 12-18min, then anneals 3-5 minutes, takes out to obtain the final product.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
In the present invention, konjaku flour is made after particle konjaku and mixes and prepare konjaku biscuit with the addition of other raw materials, it first, can
The swelling rate for slowing down konjaku flour solves the problems, such as uneven, easy to knot groups when konjaku flour dissolving.Secondly, particle konjaku energy
Enough avoid too fast swelling absorb water caused by viscosity it is excessive and cannot mixed uniformly problem between unclassified stores.Again, exist
In thermal histories, the stability for the Glucomannan molecule that particle konjaku can protect it internal reduces high temperature to its molecular structure
Destruction, to the maximum extent retain Glucomannan function, i.e., from many aspects ensure konjaku biscuit mouthfeel and nutriture value
Value, has a vast market foreground.
Specific implementation mode
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
This specification（Including any accessory claim, abstract）Disclosed in any feature, unless specifically stated,
It is replaced by other equivalent or with similar purpose alternative features.That is, unless specifically stated, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1
The present embodiment provides a kind of konjaku biscuit, raw material includes 30 parts of oatmeal by mass, 30 parts of wheat flour, particle evil spirit
10 parts of taro, 5 parts of white granulated sugar, 5 parts of soybean protein isolate, 2 parts of salt, 2 parts of ammonium hydrogen carbonate, 1 part of sodium carbonate, 10 parts of water.
Embodiment 2
The present embodiment provides a kind of konjaku biscuit, raw material includes 42 parts of oatmeal by mass, 24 parts of wheat flour, by common
8 parts of particle konjaku made of konjaku powder, 6 parts of white granulated sugar, 10 parts of soybean protein isolate, 1.4 parts of salt, 2.2 parts of ammonium hydrogen carbonate,
0.8 part of sodium carbonate, 14 parts of water, wherein oatmeal and wheat flour are 40 mesh.
Embodiment 3
The present embodiment provides a kind of konjaku biscuit, raw material includes 50 parts of oatmeal by mass, 20 parts of wheat flour, by common
6 parts of particle konjaku made of konjaku powder, 10 parts of white granulated sugar, 6 parts of soybean protein isolate, 1 part of salt, 3 parts of ammonium hydrogen carbonate, carbonic acid
1 part of sodium, 2 parts of water, wherein particle konjaku is 20 mesh, and oatmeal and wheat flour are 120 mesh.
Embodiment 4
The present embodiment provides a kind of konjaku biscuit, raw material includes 48 parts of oatmeal by mass, 22 parts of wheat flour, by purifying
10 parts of particle konjaku made of konjaku flour, 5 parts of white granulated sugar, 8 parts of soybean protein isolate, 1 part of salt, 2.5 parts of ammonium hydrogen carbonate, carbonic acid
0.7 part of sodium, 18 parts of water, wherein particle konjaku is 100 mesh, and oatmeal and wheat flour are 60 mesh.
Embodiment 5
The present embodiment provides a kind of konjaku biscuit, raw material includes 38 parts of oatmeal by mass, 25 parts of wheat flour, by purifying
7 parts of particle konjaku made of the quiet powder of konjaku, 6 parts of white granulated sugar, 7 parts of soybean protein isolate, 1.2 parts of salt, 2.4 parts of ammonium hydrogen carbonate,
0.8 part of sodium carbonate, 16 parts of water, wherein particle konjaku is 60 mesh, and oatmeal and wheat flour are 80 mesh.
Embodiment 6
It is specific as follows the present embodiment provides a kind of preparation method of particle konjaku：
20Kg konjaku flours are added in whirlwind blender, stirring-type crushes konjaku powder raw material, and high speed whirlwind is stirred to blender material
Konjaku flour in bucket empties, i.e., konjaku flour, which reaches, fully crushes and be uniformly mixed；The state for keeping konjaku flour persistently to stir is added
1-3L water, and continue stirring until uniformly mixed, material constantly expands during being stirred；Stop stirring, stands 5-20min points
Clock makes the material of mixing moderately be swelled into fluffy body；After the volume of fluffy body no longer reduces, fluffy body is taken out rapidly, uniformly
It spreads out, is dried under the conditions of 60-80 DEG C and achieve the purpose that slough moisture, be dried to moisture in fluffy body and be less than 7wt%；
It will be made to be broken into particle at bulk, slight touching after fluffy body drying；Lump material is taken out, is put into pulverizer and carries out powder
It is broken, particle konjaku is made after the konjaku material of crushing is crossed 20-100 mesh sieve.
Embodiment 7
The present embodiment provides a kind of preparation method of konjaku biscuit, the konjaku which provides suitable for embodiment 1-5
The preparation of biscuit, specific its include the following steps：
Step 1：Oatmeal, wheat flour, particle konjaku, white granulated sugar, soybean protein isolate, salt, bicarbonate are weighed by weight
Ammonium, sodium carbonate and sodium carbonate, and be mixed uniformly, in mixed process plus dough is made in water, and it is small that dough is then stood 2
When.
Step 2：Various cookies are made in dough, cookie feeding oven, which is then carried out baking, cures to obtain the final product
To konjaku biscuit.
Embodiment 8
The present embodiment provides a kind of preparation method of konjaku biscuit, the konjaku which provides suitable for embodiment 1-5
The preparation of biscuit, specific its include the following steps：
Step 1：Weigh by weight oatmeal, wheat flour, particle konjaku, white granulated sugar, salt, ammonium hydrogen carbonate, sodium carbonate and
Sodium carbonate, first by oatmeal, wheat flour and soybean protein isolate be uniformly mixed obtain the first mixture, then by particle konjaku,
White granulated sugar, salt, ammonium hydrogen carbonate, sodium bicarbonate, which are uniformly mixed, obtains the second mixture, and the second mixture is mixed into the first mixing
Object, in mixed process plus dough is made in water, and dough is then stood 3 hours.
Step 2：Various cookies are made in dough, cookie feeding oven, which is then carried out baking, cures to obtain the final product
To konjaku biscuit.
Embodiment 9
The present embodiment provides a kind of preparation method of konjaku biscuit, the konjaku which provides suitable for embodiment 1-5
The preparation of biscuit, specific its include the following steps：
Step 1：Weigh by weight oatmeal, wheat flour, particle konjaku, white granulated sugar, salt, ammonium hydrogen carbonate, sodium carbonate and
Sodium carbonate, first by oatmeal, wheat flour and soybean protein isolate be uniformly mixed obtain the first mixture, then by particle konjaku,
White granulated sugar, salt, ammonium hydrogen carbonate, sodium bicarbonate, which are uniformly mixed, obtains the second mixture, and the second mixture is mixed into the first mixing
Object, in mixed process plus dough is made in water, and dough is then stood 3 hours.
Step 2：Oven is first preheated to 150-220 DEG C, after temperature is stablized, cookie, which is put into oven, is baked 12-
Then 18min anneals 3-5 minutes, takes out to obtain the final product.
The invention is not limited in specific implementation modes above-mentioned.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (9)
1. a kind of konjaku biscuit, which is characterized in that its raw material includes 30-50 parts of oatmeal, wheat flour 20- according to the mass fraction
30 parts, 6-10 parts of konjaku flour, 5-10 parts of white granulated sugar, 5-10 parts of soybean protein isolate, 1-2 parts of salt, 2-3 parts of ammonium hydrogen carbonate, carbon
0.6-1 parts of sour hydrogen sodium, 10-20 parts of water；Wherein, the konjaku flour is made into the original as the konjaku biscuit after particle konjaku
Material.
2. konjaku biscuit according to claim 1, which is characterized in that the grain size of the particle konjaku is 20-100 mesh.
3. konjaku biscuit according to claim 1, which is characterized in that the oatmeal and the wheat flour are 40-120
Mesh.
4. konjaku biscuit according to claim 1, which is characterized in that the konjaku flour is selected from common konjaku flour, common evil spirit
Taro fine powder, common konjaku micropowder, purifying konjaku flour, purifying konjaku powder, purifying konjaku micropowder in any one or a few.
5. konjaku biscuit according to claim 1, which is characterized in that protein content in the soybean protein isolate >=
90%。
6. a kind of preparation method of konjaku biscuit, which is characterized in that it includes the following steps：
（1）30-50 parts of oatmeal, 20-30 parts of wheat flour, 6-10 parts of konjaku flour, 5-10 parts of white granulated sugar, big is weighed by mass fraction
5-10 parts of beans protein isolate, 1-2 parts of salt, 2-3 parts of ammonium hydrogen carbonate, 0.6-1 parts of sodium bicarbonate；Particle evil spirit is made in konjaku flour
Then taro is uniformly mixed with above-mentioned unclassified stores, in mixed process plus dough is made in 10-20 parts of water, then stands 2-3 hours；
（2）Above-mentioned dough is made into various cookies on demand, is baked to obtain the final product.
7. the preparation method of konjaku biscuit according to claim 5, which is characterized in that step（1）In, the particle konjaku
It is prepared by the following method：
Konjaku flour is stirred, konjaku flour whirlwind is made to empty；It is that water is simultaneously into lasting stirring konjaku flour by 0.5-1.5L/kg with amount of water
It is uniformly mixed；Stop stirring, it is that konjaku flour is swelled into fluffy body to stand 5-20min, will be fluffy when the volume of fluffy body is not reducing
Loose body tiling, water content is dried under the conditions of 60-80 DEG C and is less than 7wt%；Then crush and screen to obtain the final product.
8. preparation method according to claim 6, which is characterized in that first by oatmeal, wheat flour and soybean protein isolate
It is uniformly mixed and obtains the first mixture, be then uniformly mixed particle konjaku, white granulated sugar, salt, ammonium hydrogen carbonate, sodium bicarbonate
To the second mixture, the second mixture is mixed into the first mixture while being mixed with water.
9. preparation method according to claim 5, which is characterized in that step（2）In, when baking, first oven is preheated to
150-220 DEG C, after temperature is stablized, cookie is put into oven and is baked 12-18min, then anneals 3-5 minutes, takes out to obtain the final product.
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| CN201810270303.3A CN108308232A (en) | 2018-03-29 | 2018-03-29 | A kind of konjaku biscuit and preparation method thereof |
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