CN110623043A - 一种藜麦无糖饼干及其制备方法 - Google Patents
一种藜麦无糖饼干及其制备方法 Download PDFInfo
- Publication number
- CN110623043A CN110623043A CN201910899944.XA CN201910899944A CN110623043A CN 110623043 A CN110623043 A CN 110623043A CN 201910899944 A CN201910899944 A CN 201910899944A CN 110623043 A CN110623043 A CN 110623043A
- Authority
- CN
- China
- Prior art keywords
- parts
- quinoa
- sugar
- flour
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 61
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 37
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 23
- 240000006677 Vicia faba Species 0.000 claims abstract description 23
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 23
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004904 shortening Methods 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims description 18
- 238000007873 sieving Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 241000220225 Malus Species 0.000 description 20
- 235000013305 food Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
- 229940035436 maltitol Drugs 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 2
- 229960001231 choline Drugs 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229960002666 1-octacosanol Drugs 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 206010044029 Tooth deposit Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940050549 fiber Drugs 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229940067631 phospholipid Drugs 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
-
- 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
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种藜麦无糖饼干及其制备方法，涉及无糖饼干技术领域，一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉10～30份、蚕豆粉10～12份、苹果皮粉8～10份、玉米淀粉8～12份、起酥油5～8份、脱脂奶粉5～8份、木糖醇5～8份及小苏打3～5份，本发明以部分藜麦面粉替代小麦面粉制作无糖饼干，并创造性地加入蚕豆粉和苹果皮粉，此前并未见有此相关产品和专利记载，一方面使营养更加的全面、充分，适宜糖尿病患者、减肥人群食用，另一方面采用科学的配比使成品饼干品相优良、口味较佳，是值得推广的健康食品。
Description
技术领域
本发明涉及无糖饼干技术领域，具体涉及一种藜麦无糖饼干及其制备方法。
背景技术
无糖饼干是在普通饼干制作的基础上，添加了无糖原料---麦芽糖醇来代替白砂糖精心制作而成的。此种无糖饼干不仅保留了饼干的风味特点，而且在食疗方面更有显著的效果。麦芽糖醇具有防龋齿的功能，而且含热量低，在人体内不会使血糖升高，能够促进钙的吸收并能减少脂肪的形成，所以非常适合糖尿病、肥胖病患者及喜爱身材苗条的人群食用。把麦芽糖醇添加到食品中做成无糖食品，已成为21世纪人们的饮食时尚。
藜麦不仅富含优质蛋白、健康油脂及钙、铁、锌、维生素E等营养物质,还含有皂苷、多酚、黄酮等功能成分,具有提高人群健康,预防癌症、过敏、炎症及降低心血管疾病的功效,被国际营养学家称为“超级谷物”、“未来食品”、“粮食之母”、或“营养黄金”。继2004年“国际大米年”和2008年“国际土豆年”之后,在第67届***大会上将2013年设为“国际藜麦年”,***粮农组织(FAO)正式推荐藜麦为最适宜人类的“全营养食品”,并列入全球10大健康营养食品之一。近年来,藜麦产业倍受各国政府、学者及商家的关注,市场潜力极大。
使用藜麦面粉制作无糖饼干对其含量的要求较高，若藜麦面粉代替小麦面粉的比例过高，原料中的成分就不能很好地粘合在一起，影响饼干品质。
发明内容
本发明的目的在于：提供一种藜麦无糖饼干及其制备方法，解决使用藜麦面粉制作无糖饼干对其含量的要求较高，若藜麦面粉代替小麦面粉的比例过高，原料中的成分就不能很好地粘合在一起，影响饼干品质的问题。
本发明采用的技术方案如下：
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉10～30份、蚕豆粉10～12份、苹果皮粉8～10份、玉米淀粉8～12份、起酥油5～8份、脱脂奶粉5～8份、木糖醇5～8份及小苏打3～5份。
进一步地，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉15份、蚕豆粉10份、苹果皮粉9份、玉米淀粉8份、起酥油6份、脱脂奶粉5份、木糖醇5份及小苏打4份。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度195～210℃，时间10～13min；
D.烘烤完毕后自然冷却至水分在3％以下，温度25～30℃；
本发明所选用的藜麦是全谷全营养完全蛋白碱性食物，胚芽占种子的30％，且具有营养活性，优质藜麦的蛋白质含量高达16％-22％(牛肉20％)，品质与奶粉及肉类相当，富含多种氨基酸，其中有人体必需的全部9种必需氨基酸，比例适当且易于吸收，尤其富含植物中缺乏的赖氨酸，钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高，富含不饱和脂肪酸、类黄酮、B族维生素和E族维生素、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物，膳食纤维素含量高达7.1％，胆固醇为0，不含麸质，低脂，低热量(305kcal/100g)，低血糖(GI升糖值35，血糖标准为55)，几乎都是常见食物里最优秀的。
本发明所选用的蚕豆含蛋白质、碳水化合物、粗纤维、磷脂、胆碱、维生素B1、维生素B2、烟酸、和钙、铁、磷、钾等多种矿物质，犹其是磷和钾含量较高。蚕豆味甘、微辛，归脾、胃经，有治疗脾胃不键、水肿等病症的功效。
本发明所选用的苹果皮较果肉具有更强的抗氧化性，苹果皮的抗氧化作用较其它水果蔬菜都高，普通大小苹果的果皮抗氧化能力相当于800mg维生素C的抗氧化能力；苹果皮中的二十八烷醇还具有抗疲劳和增强体力的功效，苹果皮可以抑制齿垢的酶活性及口腔内细菌的生长，具有抗蚀作用，可以保护牙齿。还可以使皮肤白嫩，防止黑色素的生成，有美容功效。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
本发明以部分藜麦面粉替代小麦面粉制作无糖饼干，并创造性地加入蚕豆粉和苹果皮粉，此前并未见有此相关产品和专利记载，一方面使营养更加的全面、充分，适宜糖尿病患者、减肥人群食用，另一方面采用科学的配比使成品饼干品相优良、口味较佳，是值得推广的健康食品。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉1000g、藜麦面粉150g、蚕豆粉100g、苹果皮粉90g、玉米淀粉80g、起酥油60g、脱脂奶粉50g、木糖醇50g及小苏打40g。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度200℃，时间12min；
D.烘烤完毕后自然冷却至水分3％，温度30℃。
实施例2
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100g、藜麦面粉12g、蚕豆粉10g、苹果皮粉8g、玉米淀粉8g、起酥油5g、脱脂奶粉5g、木糖醇5g及小苏打3g。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度195℃，时间13min；
D.烘烤完毕后自然冷却至水分3％，温度30℃。
实施例3
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100g、藜麦面粉30g、蚕豆粉12g、苹果皮粉10g、玉米淀粉12g、起酥油8g、脱脂奶粉8g、木糖醇8g及小苏打5g。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
E.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
F.将面团经辊印机辊印成型成为饼胚；
G.将饼胚放入电烤箱中烘烤，温度210℃，时间10min；
H.烘烤完毕后自然冷却至水分2％，温度25℃；
实施例4
称取小麦面粉100g、蚕豆粉10g、苹果皮粉9g、玉米淀粉8g、起酥油6g、脱脂奶粉5g、木糖醇5g及小苏打4g，分别加上0～50g的藜麦面粉来制作藜麦无糖饼干，并对成品进行感官评价，具体的评价结果如表1所示：
表1感官评价结果表
| 序号 | 藜麦面粉含量(g) | 评价结果 |
| 1 | 10 | 颜色淡黄、有饼干香味、质地较紧 |
| 2 | 20 | 颜色淡黄、有饼干香味、质地正常 |
| 3 | 30 | 颜色淡黄、有饼干香味、质地正常 |
| 4 | 40 | 颜色淡黄、有饼干香味、质地偏松 |
| 5 | 50 | 颜色淡黄、有饼干香味、不能成型 |
将上表结果可以看出藜麦面粉的含量对饼干质地有较大影响，当小麦面粉100g时，藜麦面粉取10～30g较为合适，蚕豆粉有助于使饼干成型。
尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种藜麦无糖饼干，其特征在于，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉10～30份、蚕豆粉10～12份、苹果皮粉8～10份、玉米淀粉8～12份、起酥油5～8份、脱脂奶粉5～8份、木糖醇5～8份及小苏打3～5份。
2.根据权利要求1所述的一种藜麦无糖饼干，其特征在于，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉15份、蚕豆粉10份、苹果皮粉9份、玉米淀粉8份、起酥油6份、脱脂奶粉5份、木糖醇5份及小苏打4份。
3.根据权利要求1中所述的一种藜麦无糖饼干，其特征在于，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
4.根据权利要求1中所述的一种藜麦无糖饼干，其特征在于，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
5.根据权利要求1中所述的一种藜麦无糖饼干，其特征在于，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
6.一种藜麦无糖饼干的制备方法，其特征在于，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度195～210℃，时间10～13min；
D.烘烤完毕后自然冷却至水分在3％以下，温度25～30℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910899944.XA CN110623043A (zh) | 2019-09-23 | 2019-09-23 | 一种藜麦无糖饼干及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910899944.XA CN110623043A (zh) | 2019-09-23 | 2019-09-23 | 一种藜麦无糖饼干及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110623043A true CN110623043A (zh) | 2019-12-31 |
Family
ID=68973916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910899944.XA Pending CN110623043A (zh) | 2019-09-23 | 2019-09-23 | 一种藜麦无糖饼干及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110623043A (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347958A (zh) * | 2017-09-20 | 2017-11-17 | 田晓露 | 一种藜麦饼干 |
| CN108308236A (zh) * | 2018-05-10 | 2018-07-24 | 成都大学 | 藜麦酥性饼干及其制作方法 |
| CN110122527A (zh) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | 一种无糖藜麦全粉饼干的制备方法 |
-
2019
- 2019-09-23 CN CN201910899944.XA patent/CN110623043A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347958A (zh) * | 2017-09-20 | 2017-11-17 | 田晓露 | 一种藜麦饼干 |
| CN108308236A (zh) * | 2018-05-10 | 2018-07-24 | 成都大学 | 藜麦酥性饼干及其制作方法 |
| CN110122527A (zh) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | 一种无糖藜麦全粉饼干的制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 张华峰: "《"食"说新语：饮食营养安全大讲堂》", 31 January 2018 * |
| 马成广: "《中国土特产大全 下册》", 31 August 1988 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779720B (zh) | 黑五谷麦芽糖醇杂粮糕点 | |
| CN101791088B (zh) | 杂粮油茶面 | |
| Vishwakarma et al. | Investigation of natural food fortificants for improving various properties of fortified foods: A review | |
| KR101107848B1 (ko) | 고령자용 기능성 면 및 이의 제조방법 | |
| CN105707696A (zh) | 杂粮营养面 | |
| WO2014102835A1 (en) | High fiber bakery, beverage and beverage concentrate products | |
| Edima-Nyah et al. | Development and quality assessment of breakfast cereals from blends of whole yellow maize (Zea mays), soybean (Glycine max) and unripe Banana (Musa sapientum) | |
| KR101215889B1 (ko) | 보리새싹 분말과 오디를 혼합하여 제공되는 기능성 찐빵/호도과자의 제조방법 | |
| CN107114665A (zh) | 一种杂粮油茶面 | |
| KR20080071757A (ko) | 기능성 웰빙 피자도우와 그 제조방법 및 피자 | |
| CN103229801A (zh) | 一种鸡骨苦瓜保健饼干及其制备方法 | |
| CN105794926A (zh) | 一种辣木低糖营养月饼及其制作方法 | |
| KR20090004251A (ko) | 선식 조성물 제조방법 | |
| KR20170035573A (ko) | 흑마늘을 함유하는 찰보리빵 및 이를 제조하는 방법 | |
| Kakade et al. | Finger millet processing | |
| CN110623043A (zh) | 一种藜麦无糖饼干及其制备方法 | |
| KR20180018075A (ko) | 라이스 고로케의 제조방법 및 이에 의하여 제조된 라이스 고로케 | |
| KR20210041278A (ko) | 양파, 사과, 쥐눈이콩, 바나나, 도라지 등을 혼합해서 만든 떡 | |
| KR102404281B1 (ko) | 고령자용 기능성 면 및 그 제조방법 | |
| KR102613704B1 (ko) | 새우를 이용한 즉석식품의 제조방법 | |
| KR102425902B1 (ko) | 반려동물용 라면 및 이의 제조방법 | |
| Manivel | Nutritional and Sensory Evaluation of Moringa Oleifera Cookies | |
| Baranowska | The nutritional value and health benefits of sweet corn kernels (Zea mays ssp. saccharata) | |
| KR102464983B1 (ko) | 다이어트용 면 및 그 제조방법 | |
| KR102460714B1 (ko) | 누룽지 닭강정 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191231 |
|
| RJ01 | Rejection of invention patent application after publication |