CN113207930A - Bamboo fungus and buckwheat biscuit product and preparation method thereof - Google Patents
Bamboo fungus and buckwheat biscuit product and preparation method thereof Download PDFInfo
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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
- A21D2/10—Hydrocarbons
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a bamboo fungus buckwheat biscuit product and a preparation method thereof, wherein the biscuit product comprises: 80-120 parts of low-gluten flour, 1-5 parts of dictyophora indusiata dry powder, 5-12 parts of buckwheat dry powder, 10-20 parts of white granulated sugar, 10-20 parts of butter, 1-5 parts of baking powder and 5-10 parts of eggs.
Description
Technical Field
The invention relates to the technical field of processed food.
Background
The biscuit is a traditional leisure food in China and is a main necessary food for military and field operation in various countries. The biscuit is a coarse cereal product which is prepared by adding other auxiliary materials into grains serving as a raw material and baking at high temperature, has the characteristics of crisp taste, sweet taste, no tooth adhesion and the like, and is deeply favored by consumers. At present, biscuits are various in variety, most of the biscuits are prepared by taking wheat flour as a main raw material, fruits and vegetables and the like as auxiliary materials, the nutrition value is not high, along with the continuous improvement of living standard, people seek health and delicious taste and simultaneously require diversified food types, but the existing biscuit products cannot meet higher requirements.
Disclosure of Invention
The invention aims to provide a novel biscuit product which contains various components such as bamboo fungus, buckwheat and the like, can generate a synergistic effect among active substances of different components, has a nutrition and health care function, and has unique fragrance, mouthfeel and color.
The invention also aims to provide a preparation method of the biscuit product.
The invention firstly discloses the following technical scheme:
a bamboo fungus buckwheat biscuit product comprises the following raw material components in parts by mass: 80-120 parts of low-gluten flour, 1-5 parts of dictyophora phalloidea dry powder, 5-12 parts of buckwheat dry powder, 10-20 parts of white granulated sugar, 10-20 parts of butter, 1-5 parts of baking powder and 5-10 parts of eggs.
According to some preferred embodiments of the invention, the biscuit product comprises the following raw material components in parts by mass: 100 parts of low-gluten flour, 2 parts of dictyophora phalloidea dry powder, 8 parts of buckwheat dry powder and 15 parts of butter.
According to some preferred embodiments of the invention, the biscuit product comprises the following raw material components in parts by mass: 100 parts of low-gluten flour, 2 parts of dictyophora indusiata dry powder, 8 parts of buckwheat dry powder, 12 parts of white granulated sugar, 15 parts of butter, 5 parts of baking powder and 8 parts of eggs.
The inventors have surprisingly found that the product obtained under the above preferred embodiment has an optimal sensory score.
According to some preferred embodiments of the present invention, the moisture content of the dried dictyophora indusiata powder and the moisture content of the dried buckwheat powder are both less than 15%.
In this embodiment, the objective of mold prevention can be effectively achieved, and the stability, chemical stability, protein and vitamin contents, color, taste and nutritional value, stability and durability, storage and packaging of the microorganisms during the preparation process can be maintained, and the solubility and texture of the product can be maintained in a stable range.
According to some preferred embodiments of the invention, the butter is a complex butter, in particular a butter supplemented with β -carotene.
The invention further provides a preparation method of the biscuit product, which comprises the following steps:
drying and grinding high-quality fresh bamboo fungus and buckwheat materials suitable for making food to obtain the bamboo fungus dry powder and the buckwheat dry powder;
weighing the raw materials according to the required mass parts, dissolving the white granulated sugar, the butter, the egg liquid and the baking powder with water, beating until the butter is softened and fully dissolved to obtain sugar oil water for later use;
mixing the weighed raw materials of low-gluten flour, dictyophora indusiata dry powder and buckwheat dry powder with the sugar oil water, blending, fermenting, filling into a mold, and baking at the temperature of 190 ℃ to obtain the dictyophora indusiata buckwheat biscuits.
According to some preferred embodiments of the present invention, the drying temperature of the fresh bamboo fungus and buckwheat is 30-50 ℃.
According to some preferred embodiments of the present invention, the dry dictyophora indusiata powder and the dry buckwheat powder are dry powders obtained by sieving with a sieve of 80-120 meshes after the grinding.
According to some preferred embodiments of the present invention, the temperature of the brewing is normal temperature, and the time of the brewing is 10-30 min.
According to some preferred embodiments of the present invention, the temperature of the proofing is normal temperature, and the time of the proofing is 15-35 min.
According to some preferred embodiments of the present invention, the baking time is 10-20 min.
According to some preferred embodiments of the present invention, in the above preparation method, the mass of the dictyophora indusiata dry powder is 2% of the mass of the soft flour, the mass of the butter is 15% of the mass of the soft flour, the mass of the buckwheat dry powder is 5% of the mass of the soft flour, and the proofing time is 25-30 min.
More preferably, the proofing time is 25 min.
According to some preferred embodiments of the present invention, the preparation method further comprises:
naturally cooling the baked biscuits, then carrying out air-filling packaging and radiation sterilization to obtain the bamboo fungus buckwheat biscuit product.
According to some preferred embodiments of the invention, the radiation sterilization is performed for a period of 20-40 min.
The invention has the following beneficial effects:
the bamboo fungus and the buckwheat are added into the biscuit product, so that the biscuit product contains rich nutrient substances and has double effects of nutrition and health care. The bamboo fungus contains more than 20 amino acids, 8 of which are essential amino acids and 7 of which are essential for human body, the buckwheat is the first of five cereals and contains rich active substances such as flavone, the nutrient substances such as protein, polysaccharide, mineral substances, flavone and the like contained in the two are higher than those of other fungi and cereals, and the protein composition and the like can form good combination and complementation, and the product nutrition is increased through synergistic effect.
In the biscuit product, the dictyophora indusiata dry powder contains more proteins and polysaccharides, various trace elements such as Ca, Fe, Zn and the like, and various mineral substances necessary for a human body, the content of the nutrient substances is higher than that of other fungi, the nutrient substances can be well combined with grain and grain for complementation to increase the nutrition of the product, and the active ingredients with special effects are contained in the biscuit product, such as dictyophora indusiata polysaccharide with immunoregulation effect, alkaloid and sesquiterpene with obvious bacteriostatic action and preservative effect, and the biscuit product can generate biological health-care functions of stopping bleeding, diminishing inflammation, moistening lung, tonifying qi, strengthening spleen and stomach, clearing heat, detoxifying, tonifying kidney, promoting urination, resisting sarcoma, resisting oxidation, regulating immunity, reducing blood sugar and the like, and has extremely obvious medicinal value. In addition, the flavor of the bamboo fungus can be fully dispersed in the biscuit during biscuit preparation, and the bamboo fungus and the flavor of the buckwheat have a good synergistic effect, so that the overall flavor and taste of the biscuit can be further improved, and the edibility of the biscuit is improved.
The butter used in the biscuit product is composite butter, has good taste and nutrition, can be eaten by pregnant women and infants, is especially added with various nutrient substances such as beta-carotene, protein and the like, has pure and bright color, is not added with artificial pigment, is prepared from fresh milk butter as a main component, and is prepared into a leisure and healthy product suitable for people of all ages from raw material selection.
The invention fully compounds two main raw materials of the dictyophora indusiata and the buckwheat to prepare the high-nutrition and high-added-value product, not only widens the variety market of the dictyophora indusiata product, but also expands the market of the buckwheat product, and enriches the quality and nutrition of the biscuit product, thereby providing technical reference for subsequent research.
Drawings
Fig. 1 is a graph of statistical analysis of the influence of the addition amount of the dictyophora indusiata dry powder on the sensory quality of the product in example 2.
FIG. 2 is a graph showing the statistical analysis of the effect of the addition amount of dry buckwheat powder on the sensory quality of the product in example 2.
FIG. 3 is a graph showing the statistical analysis of the effect of the amount of added butter on the sensory quality of the product in example 2.
FIG. 4 is a graph showing the statistical analysis of the effect of the amount of white sugar added on the sensory quality of the product in example 2.
FIG. 5 is a graph showing the statistical analysis of the effect of proofing time on the sensory quality of the product in example 2.
FIG. 6 is a graph showing the statistical analysis of the effect of the addition amount of baking powder on the sensory quality of the product in example 2.
Detailed Description
The present invention is described in detail below with reference to the following embodiments and the attached drawings, but it should be understood that the embodiments and the attached drawings are only used for the illustrative description of the present invention and do not limit the protection scope of the present invention in any way. All reasonable variations and combinations that fall within the spirit of the invention are intended to be within the scope of the invention.
According to the technical scheme of the invention, the preparation method of specific bamboo fungus buckwheat biscuits comprises the following steps:
(1) selecting high-quality Dictyophora Indusiata and semen Fagopyri Esculenti, oven drying at 40 deg.C, grinding into powder, sieving with 100 mesh sieve, and collecting undersize product to obtain Dictyophora Indusiata dry powder and semen Fagopyri Esculenti powder;
(2) respectively weighing the required low-gluten flour, the dictyophora indusiata dry powder, the buckwheat powder, the baking powder, the white granulated sugar, the egg liquid and the butter for later use;
(3) taking white granulated sugar, butter, egg liquid, baking powder and a proper amount of water according to the weight part ratio, dissolving the white granulated sugar, the butter, the egg liquid and the baking powder with water, beating the mixture by an egg beater until the butter is softened and fully dissolved to obtain sugar water for later use;
(4) mixing the low-gluten flour, the dictyophora phalloidea dry powder, the buckwheat flour and the sugar oil water in the weight ratio, introducing the mixture into a dough mixer to mix dough for 20min, fermenting the dough for 25min, putting the dough into a tablet press to perform tabletting, and placing a plate and pressing the dough by using a die to form;
(5) and (3) putting the pressed biscuit into an oven for baking for 15min under the conditions of a primer of 170 ℃ and a surface fire of 160 ℃.
(6) Taking out the baked biscuit, naturally cooling for 10-20min, air packaging the cooled biscuit, and radiation sterilizing for 30min to obtain bamboo fungus buckwheat biscuit product.
Wherein, the raw material components are preferably as follows: according to the mass parts, 80-120 parts of low-gluten flour, 1-5 parts of dictyophora phalloidea, 5-12 parts of buckwheat, 10-20 parts of white granulated sugar, 10-20 parts of butter, 1-5 parts of baking powder and 5-10 parts of eggs.
Example 1
A bamboo fungus buckwheat biscuit, comprising: 100 parts of low-gluten flour, 2 parts of dictyophora powder, 8 parts of buckwheat powder, 12 parts of white granulated sugar, 15 parts of butter, 5 parts of baking powder and 8 parts of eggs; the preparation method comprises the following steps:
(1) selecting high-quality Dictyophora Indusiata and semen Fagopyri Esculenti, oven drying at 40 deg.C, grinding into powder, sieving with 100 mesh sieve, and collecting undersize product to obtain Dictyophora Indusiata dry powder and semen Fagopyri Esculenti powder;
(2) respectively weighing the required plain flour, the dictyophora indusiata dry powder, the baking powder, the buckwheat flour, the white granulated sugar, the egg liquid and the butter for later use;
(3) taking white granulated sugar, butter, egg liquid, baking powder and a proper amount of water according to the weight part ratio of example 1, dissolving the white granulated sugar, the butter, the egg liquid and the baking powder with water, beating the mixture with an egg beater until the butter is softened and fully dissolved to obtain sugar water for later use;
(4) mixing the low gluten flour, the dictyophora phalloidea dry powder, the buckwheat flour and the sugar water according to the weight part ratio of the example 1, introducing the mixture into a dough mixer to prepare dough for 20min, after the dough is prepared, fermenting for 25min, putting the dough into a tabletting machine to carry out tabletting, and placing a plate and pressing the dough by using a die to form.
(5) Baking the biscuit in an oven with a primer at 170 deg.C and a face fire at 160 deg.C for 15 min.
(6) Taking out the baked biscuit, and naturally cooling for 10-20 min.
(7) And (5) inflating and packaging the cooled biscuits, and performing radiation sterilization for 30min to obtain finished bamboo fungus buckwheat biscuits.
Example 2
The dictyophora phalloidea buckwheat biscuits are prepared according to the process of the example 1, the adding amount of dictyophora phalloidea dry powder or buckwheat dry powder or butter (butter is mainly compounded by a plurality of components such as beta-carotene, milk, fresh butter and the like) or the adding amount of white sugar or proofing time or baking powder in the biscuits are independently changed, and sensory evaluation is carried out.
The sensory evaluation is appropriately modified under a reference standard GB/T20980-2007, 10 appraisers are selected for products under different conditions to carry out sensory evaluation, evaluation items comprise mouthfeel, color, smell and morphological structure, the total evaluation is obtained by analyzing and calculating Excel, SPSS and Origin software, and the results are shown in attached figures 1-6, so that the biscuit sensory evaluation prepared by the method has better sensory evaluation when the addition amount of the dictyophora phalloidea dry powder is 2%, the addition amount of the buckwheat dry powder is 8%, the addition amount of the butter is 15%, the addition amount of the white sugar is 12%, the addition amount of the baking powder is 5% and the proofing time is 30min relative to the addition amount of the low-gluten flour (namely the mass percentage of the additive and the low-gluten flour).
Example 3
A bamboo fungus buckwheat biscuit was prepared according to the procedure of example 1, while the amount of dry bamboo fungus powder added, the amount of dry buckwheat powder added, the amount of butter (butter mainly composed of various components such as β -carotene, milk, fresh butter, etc.), and the proofing time were changed, and the same sensory evaluation as in example 2 was performed.
The specific implementation settings are shown in the following table:
TABLE 1 implementation set-up
Subject it to L9(34) The results of the orthogonal evaluation were as follows:
TABLE 2 evaluation of results
As can be seen, the lack of an optimized combination A2B2C2D1 (dictyophora phalloidea 2%, butter 15%, buckwheat 5%, proofing time 25min) in the implementation setup, further, combining with A2B2C2D1 to prepare the product through the same procedure and comparing with the combination experiment 5 with the highest sensory score (dictyophora phalloidea addition 2%, butter addition 15%, buckwheat addition 10%, proofing time 25min), indicates that: the sensory score obtained by the verification test is 84 points, which is better than the test result under the level combination of the test 5, and the correctness of the test is verified.
According to the embodiment, the sensory score of the prepared biscuits reaches the best when the adding amount of the dictyophora phalloidea dry powder is 2%, the adding amount of the buckwheat dry powder is 8%, the adding amount of the butter is 15% and the proofing time is 25 min. Further tests show that the product has higher contents of active ingredients, particularly bamboo fungus polysaccharide and flavone, in the mixture ratio. Compared with the products on the market, the product is crisp in taste, free of teeth sticking, moderate in hardness, clear in section pore space, has special fragrance shown by the baking of the dictyophora phalloidea and the buckwheat, and is golden in color.
The above embodiments are merely preferred embodiments of the present invention, and the scope of the present invention is not limited to the above embodiments. All technical schemes belonging to the idea of the invention belong to the protection scope of the invention. It should be noted that modifications and embellishments within the scope of the invention may be made by those skilled in the art without departing from the principle of the invention, and such modifications and embellishments should also be considered as within the scope of the invention.
Claims (10)
1. A bamboo fungus buckwheat biscuit product is characterized in that: the composite material comprises the following raw material components in parts by mass: 80-120 parts of low-gluten flour, 1-5 parts of dictyophora phalloidea dry powder, 5-12 parts of buckwheat dry powder, 10-20 parts of white granulated sugar, 10-20 parts of butter, 1-5 parts of baking powder and 5-10 parts of eggs.
2. The bamboo fungus buckwheat biscuit product of claim 1, characterized in that: the composite material comprises the following raw material components in parts by mass: 100 parts of low-gluten flour, 2 parts of dictyophora phalloidea dry powder, 8 parts of buckwheat dry powder and 15 parts of butter.
3. The bamboo fungus buckwheat biscuit product of claim 1, characterized in that: the composite material comprises the following raw material components in parts by mass: 100 parts of low-gluten flour, 2 parts of dictyophora indusiata dry powder, 8 parts of buckwheat dry powder, 12 parts of white granulated sugar, 15 parts of butter, 5 parts of baking powder and 8 parts of eggs.
4. A bamboo fungus buckwheat biscuit product according to any of claims 1 to 3, characterized in that: the moisture content of the bamboo fungus dry powder and the moisture content of the buckwheat dry powder are both lower than 15%; and/or the butter is added with beta-carotene.
5. The preparation method of bamboo fungus buckwheat biscuit product as claimed in any one of claims 1 to 4, characterized in that: the method comprises the following steps:
drying and grinding high-quality fresh bamboo fungus and buckwheat materials suitable for making food to obtain the bamboo fungus dry powder and the buckwheat dry powder;
weighing the raw materials according to the required mass parts, dissolving the white granulated sugar, the butter, the egg liquid and the baking powder with water, beating until the butter is softened and fully dissolved to obtain sugar oil water for later use;
mixing the weighed raw materials of low-gluten flour, dictyophora indusiata dry powder and buckwheat dry powder with the sugar oil water, blending, fermenting, filling into a mold, and baking at the temperature of 190 ℃ to obtain the dictyophora indusiata buckwheat biscuits.
6. The method of claim 5, wherein: the temperature for drying the fresh bamboo fungus and buckwheat is 30-50 ℃.
7. The method of claim 5, wherein: the bamboo fungus dry powder and the buckwheat dry powder are obtained by grinding and sieving with a sieve of 80-120 meshes.
8. The method of claim 5, wherein: wherein the modulation temperature is normal temperature, and the modulation time is 10-30 min; and/or the temperature of the fermentation is normal temperature, and the fermentation time is 15-35 min; and/or the baking time is 10-20 min.
9. The method of claim 5, wherein: wherein the mass of the bamboo fungus dry powder is 2% of the mass of the low-gluten flour, the mass of the butter is 15% of the mass of the low-gluten flour, the mass of the buckwheat dry powder is 5% of the mass of the low-gluten flour, and the proofing time is 25-30 min.
10. The production method according to any one of claims 5 to 9, characterized in that: it still includes:
naturally cooling the baked biscuits, then carrying out air-filling packaging and radiation sterilization to obtain the bamboo fungus buckwheat biscuit product.
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