CN112006060A - Sucrose-free whole-wheat cookie and preparation method thereof - Google Patents
Sucrose-free whole-wheat cookie and preparation method thereof Download PDFInfo
- Publication number
- CN112006060A CN112006060A CN202010982049.7A CN202010982049A CN112006060A CN 112006060 A CN112006060 A CN 112006060A CN 202010982049 A CN202010982049 A CN 202010982049A CN 112006060 A CN112006060 A CN 112006060A
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- China
- Prior art keywords
- whole wheat
- parts
- sucrose
- arabinose
- xylose
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- Pending
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title abstract description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 60
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 30
- 235000021307 Triticum Nutrition 0.000 claims abstract description 30
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 29
- 235000014121 butter Nutrition 0.000 claims abstract description 20
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 19
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 14
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 14
- 235000014103 egg white Nutrition 0.000 claims abstract description 14
- 210000000969 egg white Anatomy 0.000 claims abstract description 14
- 239000008213 purified water Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract 3
- 238000001816 cooling Methods 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000000287 crude extract Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 8
- 229930006000 Sucrose Natural products 0.000 abstract description 8
- 229960004793 sucrose Drugs 0.000 abstract description 8
- 239000003765 sweetening agent Substances 0.000 abstract description 6
- 235000003599 food sweetener Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 235000019577 caloric intake Nutrition 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 238000010009 beating Methods 0.000 abstract 2
- 239000005720 sucrose Substances 0.000 description 6
- 241000186000 Bifidobacterium Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102400000472 Sucrase Human genes 0.000 description 1
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 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 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021092 sugar substitutes 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a sucrose-free whole wheat cookie and a preparation method thereof, belonging to the technical field of food processing, wherein the sucrose-free whole wheat cookie comprises the following components: the production method comprises the following steps of (1) beating whole wheat flour, egg white, L-arabinose, D-xylose, butter and purified water at a high speed until the butter is smooth and uniform in color, and then adding the L-arabinose, the D-xylose, the egg white and the purified water, and beating at a high speed until the volume is enlarged; continuously adding whole wheat flour, stirring uniformly at low speed to obtain dough, placing into a decorating bag, and extruding onto an oiled baking tray; the raw materials used by the invention are simple and easy to obtain, the whole wheat flour is adopted to replace common flour, the L-arabinose and the D-xylose are adopted to replace cane sugar as sweetening agents, the product is rich in dietary fiber, has the probiotic function of the L-arabinose and the D-xylose, is suitable for people with diabetes, obesity and needing to reduce energy intake, meets the pursuit of various consumers for health, and has wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sucrose-free whole wheat cookie and a preparation method thereof.
Background
The cookie is a kind of dessert with loose mouthfeel and strong fragrance, and is popular with consumers due to convenient eating, convenient carrying and good taste. However, the addition amount of sucrose in the traditional cookie formula is very high and reaches 30-35%, and serious health hidden troubles exist after long-term eating. With the increase of health consciousness of people, cookies also need to be developed to low sugar, low fat, low calorie, coarse grain and the like. It is therefore becoming increasingly important to adjust the raw materials and formulations of cookies to match the health needs of the consumer.
L-arabinose and D-xylose are used as novel low calorie functional sweeteners, and do not generate calories in the human body. Wherein the L-arabinose can selectively inhibit sucrase in the small intestine, thereby reducing the digestion and absorption of sucrose and the fat produced by the conversion of sucrose. In addition, the L-arabinose has a relatively stable molecular structure and is not easy to decompose at high temperature, so that the L-arabinose can be used as a sugar-substitute sweetener to be applied to baked food. The D-xylose has partial physiological function of dietary fiber, can activate bifidobacteria in intestinal tract and promote growth of bifidobacteria, and inhibit reproduction of harmful bacteria, so as to regulate intestinal health of human body, reduce serum cholesterol level, promote calcium absorption, and improve immunity of organism.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, uses whole wheat flour to replace common flour, and uses L-arabinose and D-xylose as sweetening agents to replace cane sugar, and provides a cane sugar-free whole wheat cookie and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: a sucrose-free whole wheat cookie, which comprises the following components:
70-100 parts of whole wheat flour, 15-30 parts of egg white, 0-30 parts of L-arabinose, 0-30 parts of D-xylose, 20-40 parts of butter and 8-12 parts of purified water.
Preferably, the whole wheat flour is flour prepared by grinding and screening whole wheat and is 20-200 meshes.
Preferably, the L-arabinose and D-xylose comprise L-arabinose, D-xylose or a mixture thereof in a certain ratio, which are added separately.
Preferably, the addition forms of the L-arabinose and the D-xylose comprise white crystal powder, aqueous solution, syrup and unrefined crude extract.
A preparation method of sucrose-free whole wheat cookies comprises the following steps:
(1) and (3) striking: placing 20-40 parts of softened butter at room temperature, stirring at high speed for 1-4min until the butter is smooth and uniform in color, then adding 0-20 parts of L-arabinose, 0-20 parts of D-xylose, 15-30 parts of egg white and 8-12 parts of purified water, and continuing stirring at high speed for 1-4min until the volume is expanded;
(2) mixing: continuously adding the whole wheat flour, and uniformly stirring at a low speed to form dough;
(3) molding: filling the stirred dough into a decorating bag, and extruding the dough onto an oiled baking tray;
(4) baking: setting the temperature of the oven at 190 ℃ and 210 ℃, and baking for 8-12 min. After the cookies are shaped, cooling to 160-;
(5) and (3) cooling: naturally cooling the baked cookies in dry, shady and sanitary environment for more than 15min, gradually hardening the cake body, and packaging to obtain sucrose-free whole wheat cookies.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the L-arabinose and the D-xylose are used as sweeteners, sucrose is not required to be added, and the prepared sucrose-free whole wheat cookies have moderate sweetness, uniform and fine texture and crisp mouthfeel.
2. The invention adopts the whole wheat flour to replace the common flour, does not add sucrose, increases the dietary fiber content of the product, reduces the intake of refined starch and free sugar by consumers, is suitable for the people with diabetes, obesity and needing to reduce energy intake, and can expand the consumer groups of the product.
3. The L-arabinose adopted by the invention can inhibit the digestion and absorption of small intestine to sucrose and reduce the level of postprandial blood sugar of human body, and the D-xylose adopted by the invention can promote the proliferation of bifidobacteria in intestinal tract and improve the microenvironment of the intestinal tract of human body, has good probiotic function and meets the pursuit of consumers to health.
Detailed Description
The invention provides a sucrose-free whole wheat cookie, which comprises the following components:
70-100 parts of whole wheat flour, 15-30 parts of egg white, 0-30 parts of L-arabinose, 0-30 parts of D-xylose, 20-40 parts of butter and 8-12 parts of purified water, wherein the whole wheat flour is prepared by grinding and screening whole wheat, the grain size is 20-200 meshes, the L-arabinose and the D-xylose comprise independently added L-arabinose and D-xylose or a mixture of the L-arabinose and the D-xylose in a certain proportion, and the addition form of the L-arabinose and the D-xylose comprises white crystalline powder, aqueous solution, syrup and unrefined crude extract.
The invention also provides a preparation method of the sucrose-free whole wheat cookies, which comprises the following steps:
(1) and (3) striking: placing 20-40 parts of softened butter at room temperature, stirring at high speed for 1-4min until the butter is smooth and uniform in color, then adding 0-20 parts of L-arabinose, 0-20 parts of D-xylose, 15-30 parts of egg white and 8-12 parts of purified water, and continuing stirring at high speed for 1-4min until the volume is expanded;
(2) mixing: continuously adding the whole wheat flour, and uniformly stirring at a low speed to form dough;
(3) molding: filling the stirred dough into a decorating bag, and extruding the dough onto an oiled baking tray;
(4) baking: setting the temperature of the oven at 190 ℃ and 210 ℃, and baking for 8-12 min. After the cookies are shaped, cooling to 160-;
(5) and (3) cooling: naturally cooling the baked cookies in dry, shady and sanitary environment for more than 15min, gradually hardening the cake body, and packaging to obtain sucrose-free whole wheat cookies.
Example 1
The sucrose-free whole wheat cookie is prepared from the following raw materials in parts by weight: 90 parts of whole wheat flour, 25 parts of egg white, 16 parts of L-arabinose, 12 parts of D-xylose, 33 parts of butter and 10 parts of purified water.
The preparation method of the sucrose-free whole wheat cookies comprises the following steps: (1) and (3) striking: placing 33 parts of softened butter at room temperature, stirring at high speed for 3min until the butter is smooth and the color is uniform, then adding 16 parts of L-arabinose, 12 parts of D-xylose, 25 parts of egg white and 10 parts of purified water, and continuing stirring at high speed for 3min until the volume is expanded; (2) mixing: continuously adding the whole wheat flour, and uniformly stirring at a low speed to form dough; (3) molding: filling the stirred dough into a decorating bag, and extruding the dough onto an oiled baking tray; (4) baking: setting the oven temperature at 200 deg.C, and baking for 10 min. After the cookies are shaped, cooling to 180 ℃, and continuously baking for 5 min; (5) and (3) cooling: naturally cooling the baked cookies in dry, shady and sanitary environment for more than 15min, gradually hardening the cake body, and packaging to obtain sucrose-free whole wheat cookies.
Example 2:
the sucrose-free whole wheat cookie is prepared from the following raw materials in parts by weight: 80 parts of whole wheat flour, 20 parts of egg white, 26 parts of L-arabinose, 25 parts of butter and 9 parts of purified water.
The preparation method of the sucrose-free whole wheat cookies comprises the following steps: (1) and (3) striking: placing 25 parts of softened butter at room temperature, stirring at high speed for 3min until the butter is smooth and uniform in color, then adding 26 parts of L-arabinose, 20 parts of egg white and 9 parts of purified water, and continuing stirring at high speed for 3min until the volume is expanded; (2) mixing: continuously adding the whole wheat flour, and uniformly stirring at a low speed to form dough; (3) molding: filling the stirred dough into a decorating bag, and extruding the dough onto an oiled baking tray; (4) baking: setting the oven temperature at 200 deg.C, and baking for 10 min. After the cookies are shaped, cooling to 180 ℃, and continuously baking for 5 min; (5) and (3) cooling: naturally cooling the baked cookies in dry, shady and sanitary environment for more than 15min, gradually hardening the cake body, and packaging to obtain sucrose-free whole wheat cookies.
Example 3:
the sucrose-free whole wheat cookie is prepared from the following raw materials in parts by weight: 70 parts of whole wheat flour, 16 parts of egg white, 30 parts of D-xylose, 20 parts of butter and 8 parts of purified water.
The preparation method of the sucrose-free whole wheat cookies comprises the following steps: (1) and (3) striking: placing 20 parts of softened butter at room temperature, stirring at high speed for 2min until the butter is smooth and uniform in color, then adding 30 parts of D-xylose, 16 parts of egg white and 8 parts of purified water, and continuing stirring at high speed for 2min until the volume is expanded; (2) mixing: continuously adding the whole wheat flour, and uniformly stirring at a low speed to form dough; (3) molding: filling the stirred dough into a decorating bag, and extruding the dough onto an oiled baking tray; (4) baking: setting the oven temperature at 190 deg.C, and baking for 12 min. After the cookies are shaped, cooling to 160 ℃, and continuously baking for 7 min; (5) and (3) cooling: naturally cooling the baked cookies in dry, shady and sanitary environment for more than 15min, gradually hardening the cake body, and packaging to obtain sucrose-free whole wheat cookies.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (5)
1. A sucrose-free whole wheat cookie, which is characterized by comprising the following components:
70-100 parts of whole wheat flour, 15-30 parts of egg white, 0-30 parts of L-arabinose, 0-30 parts of D-xylose, 20-40 parts of butter and 8-12 parts of purified water.
2. The sucrose-free whole wheat cookie as claimed in claim 1, wherein the whole wheat flour is flour obtained by milling and sieving whole wheat, and is 20-200 mesh.
3. The sucrose-free whole wheat cookie of claim 1 wherein the L-arabinose and D-xylose comprise L-arabinose, D-xylose or a mixture thereof added individually in a certain ratio.
4. The sucrose-free whole wheat cookie as claimed in claim 1, wherein the added form of L-arabinose and D-xylose includes white crystalline powder, aqueous solution, syrup and unrefined crude extract.
5. A method of making the sucrose-free whole wheat cookie of claim 1, wherein the method of making the sucrose-free whole wheat cookie comprises the steps of:
(1) and (3) striking: placing 20-40 parts of softened butter at room temperature, stirring at high speed for 1-4min until the butter is smooth and uniform in color, then adding 0-20 parts of L-arabinose, 0-20 parts of D-xylose, 15-30 parts of egg white and 8-12 parts of purified water, and continuing stirring at high speed for 1-4min until the volume is expanded;
(2) mixing: continuously adding the whole wheat flour, and uniformly stirring at a low speed to form dough;
(3) molding: filling the stirred dough into a decorating bag, and extruding the dough onto an oiled baking tray;
(4) baking: setting the temperature of the oven at 190 ℃ and 210 ℃, and baking for 8-12 min. After the cookies are shaped, cooling to 160-;
(5) and (3) cooling: naturally cooling the baked cookies in dry, shady and sanitary environment for more than 15min, gradually hardening the cake body, and packaging to obtain sucrose-free whole wheat cookies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010982049.7A CN112006060A (en) | 2020-09-17 | 2020-09-17 | Sucrose-free whole-wheat cookie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010982049.7A CN112006060A (en) | 2020-09-17 | 2020-09-17 | Sucrose-free whole-wheat cookie and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112006060A true CN112006060A (en) | 2020-12-01 |
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ID=73521588
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010982049.7A Pending CN112006060A (en) | 2020-09-17 | 2020-09-17 | Sucrose-free whole-wheat cookie and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024113342A1 (en) * | 2022-12-02 | 2024-06-06 | 黑龙江八一农垦大学 | Preparation method for low-auxiliary-material bread |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103987270A (en) * | 2011-12-09 | 2014-08-13 | Cj第一制糖株式会社 | Low-calorie, low-fat cracker composition containing xylose, cracker made from the composition, and method for preparing the composition |
| CN106035515A (en) * | 2016-07-18 | 2016-10-26 | 上海应用技术学院 | Low glycemic index sucrose free whole wheat rose flower cookies |
| CN107094840A (en) * | 2017-05-09 | 2017-08-29 | 贵州三金圣果绿色食品有限责任公司 | A kind of Kiwi berry biscuit and preparation method thereof |
| CN107821539A (en) * | 2017-12-15 | 2018-03-23 | 天津阿尔发保健品有限公司 | A kind of hypoglycemic sugar-free coarse food grain cookies |
-
2020
- 2020-09-17 CN CN202010982049.7A patent/CN112006060A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103987270A (en) * | 2011-12-09 | 2014-08-13 | Cj第一制糖株式会社 | Low-calorie, low-fat cracker composition containing xylose, cracker made from the composition, and method for preparing the composition |
| CN106035515A (en) * | 2016-07-18 | 2016-10-26 | 上海应用技术学院 | Low glycemic index sucrose free whole wheat rose flower cookies |
| CN107094840A (en) * | 2017-05-09 | 2017-08-29 | 贵州三金圣果绿色食品有限责任公司 | A kind of Kiwi berry biscuit and preparation method thereof |
| CN107821539A (en) * | 2017-12-15 | 2018-03-23 | 天津阿尔发保健品有限公司 | A kind of hypoglycemic sugar-free coarse food grain cookies |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024113342A1 (en) * | 2022-12-02 | 2024-06-06 | 黑龙江八一农垦大学 | Preparation method for low-auxiliary-material bread |
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