CN113180077A - High-dietary-fiber premixed red beet cookie flour and preparation method thereof - Google Patents
High-dietary-fiber premixed red beet cookie flour and preparation method thereof Download PDFInfo
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- CN113180077A CN113180077A CN202110450865.8A CN202110450865A CN113180077A CN 113180077 A CN113180077 A CN 113180077A CN 202110450865 A CN202110450865 A CN 202110450865A CN 113180077 A CN113180077 A CN 113180077A
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 40
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000835 fiber Substances 0.000 title claims abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 239000011812 mixed powder Substances 0.000 claims abstract description 9
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 8
- 239000003765 sweetening agent Substances 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 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 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 56
- 239000000463 material Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 241000209094 Oryza Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000019202 steviosides Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 239000004386 Erythritol Substances 0.000 claims description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 7
- 235000019414 erythritol Nutrition 0.000 claims description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 7
- 229940009714 erythritol Drugs 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000013345 egg yolk Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 108010011619 6-Phytase Proteins 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 102000004139 alpha-Amylases Human genes 0.000 claims description 2
- 108090000637 alpha-Amylases Proteins 0.000 claims description 2
- 229940024171 alpha-amylase Drugs 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 229940085127 phytase Drugs 0.000 claims description 2
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 claims 3
- 239000004383 Steviol glycoside Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000019411 steviol glycoside Nutrition 0.000 claims 1
- 229930182488 steviol glycoside Natural products 0.000 claims 1
- 150000008144 steviol glycosides Chemical class 0.000 claims 1
- 238000006467 substitution reaction Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 description 43
- 238000003756 stirring Methods 0.000 description 24
- 235000013601 eggs Nutrition 0.000 description 14
- 239000007788 liquid Substances 0.000 description 11
- 235000021552 granulated sugar Nutrition 0.000 description 10
- 238000005303 weighing Methods 0.000 description 9
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 8
- 229940013618 stevioside Drugs 0.000 description 8
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 8
- 238000011049 filling Methods 0.000 description 6
- 238000000465 moulding Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 238000003672 processing method Methods 0.000 description 6
- 238000013329 compounding Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000010009 beating Methods 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000010409 ironing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
- A21D2/36—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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- 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
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to premixed flour for high-dietary-fiber red beet cookies, a preparation method of premixed flour and a preparation method of cookies. Belongs to the technical field of food. The premixed red beet cookie flour comprises the following steps: processing red beet by vacuum freeze drying technology and processing rice bran by extrusion puffing technology to obtain mixed powder, and replacing conventional white sugar with sugar substitute to obtain red beet cookies with high content of dietary fiber. Compared with the traditional premixed flour, the cookie product prepared from the premixed flour has attractive color, high nutritional value, high dietary fiber, low sugar and low calorie, is beneficial to production and has stable quality. The requirements of people on health and convenience are met, and the health-care food is suitable for various people.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of high-dietary-fiber red beet cookie pre-mixed flour, a freeze-drying treatment method is adopted for red beet, and the method belongs to the technical field of food processing.
Background
The premixed powder is prepared by mixing parts with certain technical content in a powder mixing and compounding mode, and has the advantages of simple and convenient preparation process, capability of avoiding and reducing raw material waste in industrial production, reduction of manual batching cost, improvement of production efficiency, more stability of produced products and low failure rate.
The red beet prepared by vacuum freeze drying and traditional low-temperature drying has less nutrition loss, and compared with rice bran powder prepared by frying and other modes, the rice bran powder after extrusion and expansion has large nutrition retention degree, so that a plurality of small holes appear in food, the texture is more fluffy, and the product has more crisp texture characteristics. Stevioside does not contain heat and does not increase blood sugar, has the sweetness of 200-fold to 300-fold that of cane sugar, but has bitter taste and grass taste. Therefore, the single stevioside can not be used, so the stevioside and the erythritol are compounded together for use.
The premixed flour in the market at present has single nutritional value, and the premixed flour for biscuits, which has certain nutritional value, high dietary fiber, low sugar and low calorie, is more popular with young consumers.
Disclosure of Invention
The invention relates to high dietary fiber red beet cookie pre-mixed flour and a preparation method thereof, the method can retain the nutritional value of raw materials to the maximum extent, has high dietary fiber, replaces the traditional white granulated sugar with sugar substitutes, and is suitable for various people to eat.
In order to achieve the purpose, the invention provides the following technical scheme:
the mixed powder bag and the auxiliary material bag respectively comprise the following raw materials in parts by weight:
mixing powder bags: 90-110 parts of low-gluten flour, 40-50 parts of red beet powder, 8-15 parts of rice bran powder, 10-20 parts of milk powder, 0.5-1 part of baking powder and 1-2 parts of salt;
auxiliary material bags: 30-50 parts of erythritol and stevioside compounded sugar substitute and 5-10 parts of egg yolk powder.
Preferably, the preparation method of the high-dietary-fiber red beet cookie pre-mixed flour is characterized by comprising the following steps of cleaning red beet, cutting into blocks, blanching, cooling, cleaning for 2-3 times, pre-freezing and freeze-drying to obtain a finished product. And crushing the obtained freeze-dried red beet by using a crusher, and sieving to obtain the red beet powder.
Preferably, the preparation method of the high dietary fiber red beet cookie biscuit premixed flour is characterized in that blanching is carried out in hot water of 90-98 ℃ for 2-3 min. If steam ironing is carried out under normal pressure, the time is generally prolonged by 15 to 50 percent compared with that of hot water ironing.
Preferably, the preparation method of the high-dietary-fiber red beet cookie pre-mixed flour is characterized in that the pre-freezing temperature is-20 ℃ to-40 ℃, and the freezing time is 1-2 hours.
Preferably, the preparation method of the high dietary fiber premixed red beet cookie flour is characterized in that the pressure during freeze-drying is 120-140Pa, and the drying time is 5-8 h.
Preferably, the preparation method of the premixed flour of the high dietary fiber red beet cookie is characterized by comprising the following steps of extracting soluble dietary fiber from rice bran under the conditions of extrusion temperature of 100-.
Preferably, the preparation method of the high dietary fiber red beet cookie pre-mixed flour is characterized in that the enzyme used in the enzymolysis process is alpha-amylase, one or more of cellulase, protease and phytase, etc.
Preferably, the preparation method of the high dietary fiber red beet cookie pre-mixed flour is characterized by comprising the following steps: the mixed powder comprises a mixed powder bag and an auxiliary material bag which need to be sieved by 60-100 meshes.
Preferably, the preparation method of the high-dietary-fiber red beet cookie pre-mixed powder is characterized in that the sugar substitute ratio of erythritol and stevioside in compounding is 9: 1-9.5: between 0.5, the sweetness is the same as that of cane sugar.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
The preparation method provided by the present invention is further described below.
Example 1
1. Weighing powder materials comprising the following components in parts by weight:
mixing powder bags: 90 parts of low-gluten flour, 50 parts of red beet powder, 13 parts of rice bran powder, 15 parts of milk powder, 1 part of baking powder and 1 part of salt;
auxiliary material bags: the compounding ratio of the erythritol to the stevioside is 9:1, 50 parts of sugar substitute and 8 parts of egg yolk powder;
sieving the mixed flour bag and the auxiliary material bag by a sieve of 80 meshes, wherein the required butter dosage is 55g for each 100g of cookie;
2. the processing method comprises the following steps:
(1) dough preparation: softening butter in advance for later use, beating the butter and stirring the butter evenly until the butter is smooth and the color is even, adding the auxiliary material bag into the stirred butter, and stirring until the volume is fluffy and the color is in a slightly white frost shape. Adding the mixed powder, stirring uniformly without particles, and stirring uniformly for a few times;
(2) molding: filling the paste into a decorating bag, and extruding and forming to obtain a uniform shape and size;
(3) baking: the extruded cookie is put into an oven with 170 ℃ of upper fire and 160 ℃ of lower fire and baked for 12 minutes. Cooling to room temperature for later use.
Examples 2,
1. Weighing powder materials comprising the following components in parts by weight:
mixing powder bags: 110 parts of low-gluten flour, 40 parts of red beet powder, 15 parts of rice bran powder, 18 parts of milk powder, 0.8 part of baking powder and 1 part of salt;
auxiliary material bags: the compounding ratio of the erythritol to the stevioside is 9:1, 45 parts of sugar substitute and 6 parts of yolk powder;
sieving the mixed flour bag and the auxiliary material bag by a sieve of 80 meshes, wherein the required butter dosage is 55g for each 100g of cookie;
2. the processing method comprises the following steps:
(1) dough preparation: softening butter in advance for later use, beating the butter and stirring the butter evenly until the butter is smooth and the color is even, adding the auxiliary material bag into the stirred butter, and stirring until the volume is fluffy and the color is in a slightly white frost shape. Adding the mixed powder, stirring uniformly without particles, and stirring uniformly for a few times;
(2) molding: filling the paste into a decorating bag, and extruding and forming to obtain a uniform shape and size;
(3) baking: the extruded cookie is put into an oven with 170 ℃ of upper fire and 160 ℃ of lower fire and baked for 12 minutes. Cooling to room temperature for later use.
Embodiment 3
1. Weighing powder materials comprising the following components in parts by weight:
mixing powder bags: 100 parts of low-gluten flour, 45 parts of red beet powder, 11 parts of rice bran powder, 13 parts of milk powder, 1 part of baking powder and 0.8 part of salt;
auxiliary material bags: the compounding ratio of the erythritol to the stevioside is 9:1, 40 parts of sugar substitute and 10 parts of egg yolk powder;
sieving the mixed flour bag and the auxiliary material bag by a sieve of 80 meshes, wherein the required butter dosage is 55g for each 100g of cookie;
2. the processing method comprises the following steps:
(1) dough preparation: softening butter in advance for later use, beating the butter and stirring the butter evenly until the butter is smooth and the color is even, adding the auxiliary material bag into the stirred butter, and stirring until the volume is fluffy and the color is in a slightly white frost shape. Adding the mixed powder, stirring uniformly until no particles exist, and stirring uniformly for a few times;
(2) molding: filling the paste into a decorating bag, and extruding and forming to obtain a uniform shape and size;
(3) baking: the extruded cookie is put into an oven with 170 ℃ of upper fire and 160 ℃ of lower fire and baked for 12 minutes. Cooling to room temperature for later use.
Comparative example 1
1. The formula comprises 90 parts of low-gluten flour, 15 parts of milk powder, 1 part of baking powder, 1 part of salt, 50 parts of white granulated sugar and 8 parts of egg liquid, wherein the powder is sieved by a sieve of 80 meshes, and the amount of butter required is 55g for each 100g of cookie biscuit;
2. processing method
(1) Softening butter in advance for later use, uniformly stirring the butter until the butter is smooth and uniform in color, scattering eggs to obtain uniform egg liquid, adding the egg liquid into the butter by times, uniformly stirring, weighing white granulated sugar, adding the white granulated sugar into the stirred butter, and stirring until the volume of the egg liquid is fluffy and the color of the egg liquid is slightly white cream. Sequentially weighing low-gluten flour, milk powder, baking powder and salt, adding into baked butter, stirring until no particles exist, and uniformly mixing for a few times;
(2) molding: filling the paste into a decorating bag, and extruding and forming to obtain a uniform shape and size;
(3) baking: the extruded cookies are put into an oven with 170 ℃ of upper fire and 160 ℃ of lower fire and baked for 12 minutes. Cooling to room temperature for later use.
Comparative example 2
1. The formula comprises the following components of 110 parts of low-gluten flour, 18 parts of milk powder, 0.8 part of baking powder, 1 part of salt, 45 parts of white granulated sugar and 6 parts of egg liquid, and the powder is sieved by a 80-mesh sieve. Every 100g of cookies is prepared, the required butter dosage is 55 g;
2. processing method
(1) Softening butter in advance for later use, uniformly stirring the butter until the butter is smooth and uniform in color, scattering eggs to obtain uniform egg liquid, adding the uniform egg liquid into the butter by times, uniformly stirring, weighing white granulated sugar, adding the white granulated sugar into the stirred butter, and stirring until the volume of the butter is fluffy and the color of the butter is slightly white cream. Sequentially weighing low-gluten flour, milk powder, baking powder and salt, adding into baked butter, stirring until no particles exist, and uniformly mixing for a few times;
(2) molding: filling the paste into a decorating bag, and extruding and forming to obtain a uniform shape and size;
(3) baking: the extruded cookie is put into an oven with 170 ℃ of upper fire and 160 ℃ of lower fire and baked for 12 minutes. Cooling to room temperature for later use.
Comparative example 3
1. The formula comprises the following components of powder, wherein 100 parts of low-gluten flour, 13 parts of milk powder, 1 part of baking powder, 0.8 part of salt, 40 parts of white granulated sugar and 10 parts of egg liquid, the powder is sieved by a sieve of 80 meshes, and the amount of butter required is 55g for preparing 100g cookies;
2. processing method
(1) Softening butter in advance for later use, uniformly stirring the butter until the butter is smooth and uniform in color, scattering eggs to obtain uniform egg liquid, adding the uniform egg liquid into the butter by times, uniformly stirring, weighing white granulated sugar, adding the white granulated sugar into the stirred butter, and stirring until the volume of the butter is fluffy and the color of the butter is slightly white cream. Sequentially weighing low-gluten flour, milk powder, baking powder and salt, adding into baked butter, stirring until no particles exist, and uniformly mixing for a few times;
(2) molding: filling the paste into a decorating bag, and extruding and forming to obtain a uniform shape and size;
(3) baking: the extruded cookie is put into an oven with 170 ℃ of upper fire and 160 ℃ of lower fire and baked for 12 minutes. Cooling to room temperature for later use.
Examples 1 to 3 and comparative examples 1 to 3 were compared:
through comparison, the cookie made by the embodiment has the red velvet color which is popular with young people at present, has loose mouthfeel and strong milk flavor, meets the requirements of people on food, and has the time which is obviously shorter than that of the comparison case.
Therefore, the invention adopts the vacuum freeze drying technology and the extrusion puffing technology to process the raw materials, and the prepared cookie product has attractive color, high nutritional value, high dietary fiber content and low sugar content. The method is beneficial to the production of stable quality, and further meets the requirements of various special groups on healthier foods.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the present specification and contents, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (9)
1. The high-dietary-fiber premixed red beet cookie flour is characterized by comprising the following components in parts by weight:
mixing powder bags: 90-110 parts of low-gluten flour, 40-50 parts of red beet powder, 8-15 parts of rice bran powder, 10-20 parts of milk powder, 0.5-1 part of baking powder and 1-2 parts of salt;
auxiliary material bags: 30-50 parts of sugar substitute and 5-10 parts of egg yolk powder.
2. The method for preparing the premixed flour of the high dietary fiber red beet cookies as claimed in claim 1, wherein the method for preparing the premixed flour of the red beet flour comprises the steps of cleaning red beet, cutting into blocks, blanching, cooling, cleaning for 2-3 times, pre-freezing and freeze-drying to obtain the finished product, crushing the obtained freeze-dried red beet by a crusher, and sieving to obtain the premixed flour of the red beet flour.
3. A method of making a high dietary fiber red beet cookie pre-mix flour as claimed in claim 2, wherein said blanching is performed in hot water at 90 ℃ to 98 ℃ for 2min to 3 min, such as by steam blanching at atmospheric pressure, which is typically extended by 15% to 50% of the time compared to hot water blanching.
4. The method for preparing the premixed flour for the high dietary fiber red beet cookies, as claimed in claim 2, wherein the pre-freezing temperature is from-20 ℃ to-40 ℃ and the freezing time is 1-2 h.
5. The method for preparing the premixed flour for the high dietary fiber red beet cookie as claimed in claim 2, wherein the pressure during the freeze-drying process is 120-140Pa, and the drying time is 5-8 h.
6. The method for preparing the premixed flour for the high dietary fiber red beet cookies as claimed in claim 1, wherein the method for preparing the extruded and puffed rice bran powder comprises the following steps of extracting the soluble dietary fiber from rice bran at an extrusion temperature of 100-.
7. The method for preparing the premixed flour for the high dietary fiber red beet cookies, as claimed in claim 1, wherein the enzyme used in the enzymolysis process is one or more of alpha-amylase, cellulase, protease, phytase, etc.
8. A method of making a high dietary fiber red beet cookie pre-mix as claimed in claim 1, wherein: the mixed powder bag and the auxiliary material bag need to be sieved by 60-100 meshes.
9. The preparation method of the high dietary fiber red beet cookie pre-mix powder according to claim 8, wherein the sugar substitution ratio of the erythritol and steviol glycoside mixture is 9: 1-9.5: between 0.5, the sweetness is the same as that of cane sugar.
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Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995025440A1 (en) * | 1994-03-24 | 1995-09-28 | British Sugar Plc | Palatable compositions comprising sugar beet fibre |
| KR20050088801A (en) * | 2004-03-03 | 2005-09-07 | 유국현 | Redbeet dietryfiber |
| CN101331892A (en) * | 2008-04-23 | 2008-12-31 | 珠海元朗食品有限公司 | Stuffing cookies and production method thereof |
| RU2443112C1 (en) * | 2010-09-27 | 2012-02-27 | Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУ ВПО "КубГТУ") | Functional-purpose confectionary flour product production method |
| CN102599213A (en) * | 2012-03-09 | 2012-07-25 | 杭州秀山美地农业科技有限公司 | Dietary fiber cake and making method thereof |
| CN104381396A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie |
| CN104509572A (en) * | 2015-01-23 | 2015-04-15 | 河北科技师范学院 | High dietary fiber cookie and preparation method thereof |
| CN104757060A (en) * | 2015-03-20 | 2015-07-08 | 武汉轻工大学 | Lotus seedpod dietary fiber cookies and preparation method thereof |
| CN105341952A (en) * | 2015-11-26 | 2016-02-24 | 中国农业大学 | Method for extracting soluble dietary fibers from rice bran through extruding-expansion assisted with enzymolysis |
| CN106342983A (en) * | 2016-11-26 | 2017-01-25 | 沈阳师范大学 | Compound nutritious biscuit and preparation method thereof |
| CN107006572A (en) * | 2017-04-24 | 2017-08-04 | 河南科技学院 | A kind of dietary fiber cookies and preparation method thereof |
| CN109588442A (en) * | 2018-11-29 | 2019-04-09 | 西南大学 | A kind of ginger powder carrot biscuits and preparation method thereof |
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2021
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| CN102599213A (en) * | 2012-03-09 | 2012-07-25 | 杭州秀山美地农业科技有限公司 | Dietary fiber cake and making method thereof |
| CN104381396A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie |
| CN104509572A (en) * | 2015-01-23 | 2015-04-15 | 河北科技师范学院 | High dietary fiber cookie and preparation method thereof |
| CN104757060A (en) * | 2015-03-20 | 2015-07-08 | 武汉轻工大学 | Lotus seedpod dietary fiber cookies and preparation method thereof |
| CN105341952A (en) * | 2015-11-26 | 2016-02-24 | 中国农业大学 | Method for extracting soluble dietary fibers from rice bran through extruding-expansion assisted with enzymolysis |
| CN106342983A (en) * | 2016-11-26 | 2017-01-25 | 沈阳师范大学 | Compound nutritious biscuit and preparation method thereof |
| CN107006572A (en) * | 2017-04-24 | 2017-08-04 | 河南科技学院 | A kind of dietary fiber cookies and preparation method thereof |
| CN109588442A (en) * | 2018-11-29 | 2019-04-09 | 西南大学 | A kind of ginger powder carrot biscuits and preparation method thereof |
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