CN108739929A - A kind of digestible person in middle and old age's zhuanggu biscuit - Google Patents
A kind of digestible person in middle and old age's zhuanggu biscuit Download PDFInfo
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- CN108739929A CN108739929A CN201810710807.2A CN201810710807A CN108739929A CN 108739929 A CN108739929 A CN 108739929A CN 201810710807 A CN201810710807 A CN 201810710807A CN 108739929 A CN108739929 A CN 108739929A
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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
- A21D2/08—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
- A21D2/181—Sugars or sugar alcohols
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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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a kind of digestible person in middle and old age's zhuanggu biscuits.The biscuit includes following composition by weight：100 parts of wheat flour, 12~28 parts of sucrose, 10~13 parts of jerusalem artichoke powder, 6~12 parts of shrimp powder, 5~10 parts of butter, 4~8 parts of egg, 2~6 parts of yellow mushroom powder, 1~3 part of dry ferment, 0.5~0.8 part of Bifidobacterium powder, 0.3~0.6 part of calcium carbonate, appropriate amount of water.The biscuit promotes the growth of profitable strain in enteron aisle by the oligosaccharides in jerusalem artichoke, reduces pH value in enteron aisle, improves the solubility to minerals, the absorptivity of the calcium ion increased；Dried small shrimp is rich in chitin and calcareous；The natural complex D that yellow mushroom contains can effectively facilitate calcium and enter in blood of human body, realize and effectively absorb；Dry ferment and Bifidobacterium can promote the generation of a large amount of catabolic enzymes, degrade to the large biological molecule in food, be conducive to the absorption of enteron aisle.By the biscuit long shelf-life of this technique productions, rich in nutrition content is the good merchantable brand that the middle-aged and the old selects conducive to digesting and assimilating.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of digestible person in middle and old age's zhuanggu biscuit.
Background technology
Calcium is most important a kind of element in human body.Calcium promotes skeleton, the tooth development of people, increases the permeability of cell,
With calcium existing for ionic forms it is common electrolyte in blood.Calcium deficiency can lead to osteoporosis, leg cramps, cause rickets,
The diseases such as bowlegs, can also be with symptoms such as exhausting.
Especially to the influence of skeleton, the bone all one's life of people is all constantly changing, the quality of bone before 30 years old
All constantly increasing, 30 years old when reaches summit, and later with the increase at age, calcium is increasingly lost in until osteoporosis, is arrived
Old age with the continuous degradation of each organ dysfunction of body, especially digests and assimilates system, gradually weakens to the absorption of nutrition,
Especially the absorptivity of calcium declines apparent, cannot get effective calcium uptake for a long time, will bring risk to the health of human body, institute
It is a kind of for rush absorption supplementary calcium food designed for old people to be badly in need of.
Invention content
It is an object of the present invention in view of the above shortcomings of the prior art, propose a kind of digestible person in middle and old age's zhuanggu cake
It is dry, by improving the abilities of digestive and absorption of human body, improve gastroenteric environment, and providing sufficient calcium source makes human body obtain good suction
It receives.
The present invention proposes a kind of digestible person in middle and old age's zhuanggu biscuit, including following composition by weight：100 parts of wheat flour, sugarcane
12~28 parts of sugar, 10~13 parts of jerusalem artichoke powder, 6~12 parts of shrimp powder, 5~10 parts of butter, 4~8 parts of egg, yellow mushroom powder 2~6
Part, 1~3 part of dry ferment, 0.5~0.8 part of Bifidobacterium powder, 0.3~0.6 part of calcium carbonate, appropriate amount of water.
Jerusalem artichoke powder main component is synanthrin, crude fibre and abundant minerals.About contain 15%-20% in fresh jerusalem artichoke stem tuber
Synanthrin accounts for about the 70% of jerusalem artichoke dry weight, and wherein 70%-80% is oligofructose, protein 1.0%, ash content 2.8%, crude fibre
16.6% and certain vitamin.Inulin and oligofructose have the function of superpower proliferation human body Bifidobacterium, are beneficial to human body
Functional materials, it is for adjusting organism balance, restoring gastrointestinal function, boost metabolism, prevent various diseases, maintenance
Health plays the role of particularly important.
When the profitable strains such as human body Bifidobacterium gradually increase, pH value in enteron aisle is not only reduced, is increased to minerals
Dissolving；And the generation of degrading enzyme is also promoted, the large biological molecule in food of degrading, to promote to digest and assimilate.
Yellow mushroom（Crimini mushroom）Also known as Armillaria luteo-virens are a kind of rare edible mushrooms, and a kind of important
Plateau living resources, have beneficial stomach, it is often edible to boost metabolism and nerve conduction, to reduce cholesterol, enhancing anti-
Cancer function, strengthen immunity are the treasures of Dietotherapy health.Contain a large amount of natural complex and amino acid in yellow mushroom, especially
It is that the presence of natural complex D is more conducive to the absorption of calcium, vitamin D is most commonly that calciferol and D3, in enteron aisle, dimension
Raw element D3 is absorbed with some form, into blood, is converted to another active form, then to playing a role in target organ.It
Two positions are primarily present in for the facilitation of calcium uptake：Small intestine and kidney.The active form of small intestine, vitamin D can
To induce a kind of protein that can be combined with calcium, this protein energy and calcium binding, calcium transport is arrived as a kind of carrier
In blood, meanwhile, this protein can also increase permeability of the mucous membrane of small intestine to calcium, and calcium is actively entered blood by mucosal transport
Liquid.It directly has an effect to kidney in the active form of kidney, vitamin D, kidney is promoted to carry out reabsorption to calcium and phosphorus, to
Reduce the loss of calcium and phosphorus.
And the present invention, using natural complex D, for artificial synthesized vitamin, natural complex D has
Absorptivity is high, physiological activity is strong, stability is good and certain safety.
Vitamin D content difference in variety classes mushroom is very big, wherein yellow mushroom（Crimini mushroom）Dimension
Raw element D content highests.
Dried small shrimp is mainly processed by shrimp.Contain abundant calcium source, protein, chitin and minerals in dried small shrimp.
Every 100 grams of dried small shrimp are containing 39.3 grams of protein, 15 grams of chitins, 991 milligrams of calcium, 582 milligrams of phosphorus.The elderly often eats dried small shrimp, can be pre-
The anti-osteoporosis caused by calcium deficiency.The hydrolysate Glucosamine of chitin can help to repair and safeguard cartilage, delay
Solve arthritic pain and support joint health.
Wheat flour, sucrose, butter can be preferably that human body provides nutriment in time, are easy to intestinal absorption, enhance stomach
Intestines vigor provides good power to digest and assimilate；Accelerating agent of calcium absorption can preferably promote absorption of the human body to calcium.Together
When also greatly increase the mouthfeel and taste of biscuit, be easy to different crowd receiving.
Dry ferment and Bifidobacterium can generate a large amount of enzyme during the fermentation, and can degrade a large amount of large biological molecules,
More organic acid can also be generated to adjust stomach pH value simultaneously.
The addition purpose of calcium carbonate is to provide for sufficient calcium source in the present invention, while can also neutralize dry ferment and double
The organic acid that discrimination bacillus generates in fermentation, in this way, the separate out in the form of calcium ion of the calcium in calcium carbonate can be made, to
Be conducive to absorption of human body.
The emulsification for stablizing calcium in egg, prevents from precipitating；Egg white and its albumen are converted into peptide in digestion process, these
Peptide can increase solubility of the calcium in enteron aisle.
The present invention also includes accelerating agent of calcium absorption.Accelerating agent of calcium absorption is that casein calcium peptide, casein phosphopeptide, soybean are different
It is one or more in flavones and yam flour.Yam flour steams rear drying and crushing for Chinese yam peeling and is made.
The introduced accelerating agent of calcium absorption of the present invention can further reinforce absorption of the calcium in human body stomach, casein
Calcium peptide and casein phosphopeptide are added in diet and drug, can be had using calcium, the iron absorption enhancement factor made from biotechnology
Effect ground combines calcium, iron, promotes the absorption of calcium iron；Isoflavones belongs to a kind of estrogen, and the suction of calcium in the gastrointestinal tract is adjusted
Receipts and the reabsorption in renal tubule；Contained by Chinese yam can diastatic diastase, it is edible when gasteremphraxis, there is promotion to disappear
The effect of change can remove malaise symptoms, be conducive to improve taste digestion and absorption function, be the medicine-food two-purpose of flat tonifying spleen and stomach simply
Good merchantable brand.
A kind of preparation method of digestible person in middle and old age's zhuanggu biscuit, includes the following steps：
（1）Jerusalem artichoke, dried small shrimp, yellow mushroom are dried processing and polished respectively and is ground into jerusalem artichoke powder, shrimp powder and yellow mushroom powder；
（2）Wheat flour, sucrose, jerusalem artichoke powder, shrimp powder, yellow mushroom powder, butter, egg are mixed respectively by weight, added
Dry ferment and Bifidobacterium powder, temper, and knead into dough；
（3）The dough is put into proofing box, is fermented；
（4）The dough after fermentation is rubbed by and musculus cutaneus being made；
（5）The musculus cutaneus is suppressed with mold, is toasted after compression moulding, is cooled down after baking, finally obtains one
The digestible person in middle and old age's zhuanggu biscuit of kind.
Further, the step（1）In the jerusalem artichoke powder, shrimp powder and yellow mushroom powder grinding particle size be 60~
200 mesh.The purpose is to preferably be conducive to the dissolution and absorption of each main component.
Further, the step（2）In the dry ferment and Bifidobacterium powder need to through being dissolved in water.It is dissolved in water
Be stirred again afterwards knead dough rub by, make in this way yeast and Bifidobacterium evenly be distributed in different location, it is complete convenient for fermentation.
Further, the step（3）In fermentation temperature be 30~33 DEG C, relative humidity 80%~90%, fermentation time
For 2~3h.
Further, the step（4）In musculus cutaneus thickness be 1~2mm.
Further, the step（5）In baking temperature be 170~180 DEG C, baking time be 15~25min.
A kind of digestible person in middle and old age's zhuanggu biscuit of the present invention, the biscuit promote to have in enteron aisle by the polysaccharide in jerusalem artichoke
The generation of bacteria group reduces pH value in enteron aisle, improves the solubility to minerals, and then the absorptivity of the calcium ion increased；
The natural complex D contained by yellow mushroom can effectively facilitate calcium and enter in blood of human body, realize and effectively absorb；Dry ferment
The generation that can promote a large amount of catabolic enzymes with Bifidobacterium degrades to the large biological molecule in food, is conducive to enteron aisle
It reabsorbs；Dried small shrimp mineral content is high；Wheat flour and sucrose can preferably enhance stomach and intestine vigor, be provided to digest and assimilate
Good power；Accelerating agent of calcium absorption can preferably promote absorption of the human body to calcium.
Specific implementation mode
For present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate this hair
It is bright rather than limit the scope of the invention.In addition, various changes or modification that those skilled in the art make the present invention, this
A little equivalent forms are equally fallen in the application range claimed.Proportioning in the embodiment of the present invention is by weight.
Embodiment 1
（1）Jerusalem artichoke, dried small shrimp, yellow mushroom are dried processing and polished respectively and is ground into jerusalem artichoke powder, shrimp powder and yellow mushroom powder,
Grinding particle size is 60 mesh；
（2）By weight respectively by wheat flour, sucrose, jerusalem artichoke powder, shrimp powder, yellow mushroom powder, butter, egg, isoflavones
It is mixed with yam flour, adds with dry ferment after water dissolution and Bifidobacterium powder, temper, kneaded into dough；
（3）The dough is put into proofing box, is fermented, fermentation temperature is 30 DEG C, relative humidity 80%, and fermentation time is
2；
（4）The dough after fermentation is rubbed by and musculus cutaneus being made, musculus cutaneus thickness is 1mm；
（5）The musculus cutaneus is suppressed with mold, is toasted after compression moulding, baking temperature is 170 DEG C, baking time
It for 15min, is cooled down after baking, finally obtains a kind of digestible person in middle and old age's zhuanggu biscuit.
Embodiment 2
（1）Jerusalem artichoke, dried small shrimp, yellow mushroom are dried processing and polished respectively and is ground into jerusalem artichoke powder, shrimp powder and yellow mushroom powder,
Grinding particle size is 140 mesh；
（2）Wheat flour, sucrose, jerusalem artichoke powder, shrimp powder, yellow mushroom powder, butter, egg and yam flour are mixed respectively by weight
It closes, adds with dry ferment after water dissolution and Bifidobacterium powder, temper, knead into dough；
（3）The dough is put into proofing box, is fermented, fermentation temperature is 32 DEG C, and relative humidity 85%, fermentation time is,
2.5h；
（4）The dough after fermentation is rubbed by and musculus cutaneus being made, musculus cutaneus thickness is 1.5mm；
（5）The musculus cutaneus is suppressed with mold, is toasted after compression moulding, baking temperature is 175 DEG C, baking time
It for 20min, is cooled down after baking, finally obtains a kind of digestible person in middle and old age's zhuanggu biscuit.
Embodiment 3
（1）Jerusalem artichoke, dried small shrimp, yellow mushroom are dried processing and polished respectively and is ground into jerusalem artichoke powder, shrimp powder and yellow mushroom powder,
Grinding particle size is 200 mesh；
（2）By weight respectively by wheat flour, sucrose, jerusalem artichoke powder, shrimp powder, yellow mushroom powder, butter, egg, casein phosphoric acid
Peptide and yam flour mixing, add with dry ferment after water dissolution and Bifidobacterium powder, temper, knead into dough；
（3）The dough is put into proofing box, is fermented, fermentation temperature is 33 DEG C, relative humidity 90%, and fermentation time is
3h；
（4）The dough after fermentation is rubbed by and musculus cutaneus being made, musculus cutaneus thickness is 2mm；
（5）The musculus cutaneus is suppressed with mold, is toasted after compression moulding, baking temperature is 180 DEG C, baking time
It for 25min, is cooled down after baking, finally obtains a kind of digestible person in middle and old age's zhuanggu biscuit.
Evaluation：
Take the digestible person in middle and old age's zhuanggu biscuit and common cake in the market of above-described embodiment 1, embodiment 2 and embodiment 3
It does to experience after carrying out mouthfeel with old biscuit and eat and carries out foretasting evaluation.Evaluation criterion is：Color and luster appropriateness, mouthfeel are loose, fragrant
Sweet tea, edible rear body-sensing is comfortable, enteron aisle is unobstructed.It meets the requirements, is indicated with symbol "○"；It is undesirable, it is indicated with symbol "×".
Test evaluation result such as table 1.
Digestible person in middle and old age's zhuanggu biscuit to above-described embodiment 1, embodiment 2 and embodiment 3 and common cake in the market
Dry and old biscuit carries out long-term consumption tracking test respectively, chooses the old-age consumer with the performance of different calcium deficiency in advance, and
Its contact method is obtained, the physical manifestations after being convenient for three months after tracking consulting edible biscuits the results are shown in Table 2.
By with upper table 1 it is found that the present invention obtain digestible person in middle and old age's zhuanggu biscuit mouthfeel, taste and it is edible after feel equal
Better than commercially available selected biscuit, at the same according to table 2 between the old-age consumers of different edible combinations comparing result compared with
To be apparent, the long-term consumption of five kinds of biscuits is carried out to the frank the elderly of five calcium deficiency, five the elderlys all have difference
The symptom that knots caused by calcium deficiency of degree, the feedback result after three months reflect that the application can effectively mend old age
Calcium, it is with obvious effects, and the elderly of edible the application also feeds back the significant change of other symptoms and the apparent of appetite changes
It is kind, absolutely prove that digestible person in middle and old age's zhuanggu biscuit eating effect of the application is substantially better than commercially available common biscuit and old cake
It is dry.
Exemplary illustration is carried out to the embodiment of the present invention above, but the content is only the preferable implementation of the present invention
Example should not be construed as limiting the practical range of the present invention.All the changes and improvements etc. of all application ranges according to the present invention,
It should all fall within the scope of the patent of the present invention.
Claims (7)
1. a kind of digestible person in middle and old age's zhuanggu biscuit, it is characterised in that：Including following composition by weight：100 parts of wheat flour, sucrose
12~28 parts, 10~13 parts of jerusalem artichoke powder, 6~12 parts of shrimp powder, 5~10 parts of butter, 4~8 parts of egg, 2~6 parts of yellow mushroom powder,
1~3 part of dry ferment, 0.5~0.8 part of Bifidobacterium powder, 0.3~0.6 part of calcium carbonate, appropriate amount of water.
2. a kind of preparation method of digestible person in middle and old age's zhuanggu biscuit as described in claim 1, it is characterised in that：Including with
Lower step：
（1）Jerusalem artichoke, dried small shrimp, yellow mushroom are dried processing and polished respectively and is ground into jerusalem artichoke powder, shrimp powder and yellow mushroom powder；
（2）Wheat flour, sucrose, jerusalem artichoke powder, shrimp powder, yellow mushroom powder, butter, egg are mixed respectively by weight, added
Dry ferment and Bifidobacterium powder, temper, and knead into dough；
（3）The dough is put into proofing box, is fermented；
（4）The dough after fermentation is rubbed by and musculus cutaneus being made；
（5）The musculus cutaneus is suppressed with mold, is toasted after compression moulding, is cooled down after baking, finally obtains one
The digestible person in middle and old age's zhuanggu biscuit of kind.
3. a kind of preparation method of digestible person in middle and old age's zhuanggu biscuit as claimed in claim 2, it is characterised in that：The step
Suddenly（1）In the jerusalem artichoke powder, shrimp powder and yellow mushroom powder grinding particle size be 60~200 mesh.
4. a kind of preparation method of digestible person in middle and old age's zhuanggu biscuit as claimed in claim 2, it is characterised in that：The step
Suddenly（2）In the dry ferment and Bifidobacterium powder need to through being dissolved in water.
5. a kind of preparation method of digestible person in middle and old age's zhuanggu biscuit as claimed in claim 2, it is characterised in that：The step
Suddenly（3）In fermentation temperature be 30~33 DEG C, relative humidity 80%~90%, fermentation time be 2~3h.
6. a kind of preparation method of digestible person in middle and old age's zhuanggu biscuit as claimed in claim 2, it is characterised in that：The step
Suddenly（4）In musculus cutaneus thickness be 1~2mm.
7. a kind of preparation method of digestible person in middle and old age's zhuanggu biscuit as claimed in claim 2, it is characterised in that：The step
Suddenly（5）In baking temperature be 170~180 DEG C, baking time be 15~25min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810710807.2A CN108739929A (en) | 2018-07-03 | 2018-07-03 | A kind of digestible person in middle and old age's zhuanggu biscuit |
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| CN201810710807.2A CN108739929A (en) | 2018-07-03 | 2018-07-03 | A kind of digestible person in middle and old age's zhuanggu biscuit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109997891A (en) * | 2019-03-25 | 2019-07-12 | 祁连县农牧业产业发展有限公司 | A kind of Qi Lian yellow mushroom biscuit and its processing method enhancing immune function |
| CN110037076A (en) * | 2019-06-02 | 2019-07-23 | 青海圣和源土特产有限公司 | A kind of quinoa jerusalem artichoke biscuit and its production technology |
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109997891A (en) * | 2019-03-25 | 2019-07-12 | 祁连县农牧业产业发展有限公司 | A kind of Qi Lian yellow mushroom biscuit and its processing method enhancing immune function |
| CN110037076A (en) * | 2019-06-02 | 2019-07-23 | 青海圣和源土特产有限公司 | A kind of quinoa jerusalem artichoke biscuit and its production technology |
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
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