CN115176827A - 一种零糖低卡豆渣饼干及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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Abstract
本发明公开了一种零糖低卡豆渣饼干及其制备方法,采用豆渣粉、低筋面粉为原料,制备零糖低卡豆渣饼干,豆渣粉与低筋面粉搭配是最合适的营养互补方法之一,豆渣的添加既能减少面粉的用量,又能提高产品中膳食纤维和蛋白质的含量;本发明的豆渣饼干不添加蔗糖等能使血糖升高的甜味剂,而是利用甜菊糖苷和赤藓糖醇混合制成的“零卡糖”作为代糖,含糖量低,易于人体的消化和吸收,具有零糖低卡、高纤维以及营养丰富的特点;此外,本豆渣饼干中富含大豆异黄酮,可以加速新陈代谢,清除体内毒素沉积,有预防骨质疏松以及心血管疾病等的作用,长期食用可具有很好的保健功效。
Description
技术领域
本发明涉及食品技术领域,特别是一种零糖低卡豆渣饼干及其制备方法。
背景技术
随着人民生活水平的日益升高,人们对高精细度,高蛋白,高脂肪,高热量食品的摄入量大大增加,而对膳食纤维的摄入量相对较少,从而导致膳食营养失去平衡。近年来,人们对食品营养的消费观和价值观也发生改变。在追求产品品质的同时,更加注重天然、健康、低脂、低热量。
饼干是一类深受消费者喜爱的休闲食品,因其风味独特、口感香脆、携带方便而深受广大消费者青睐,但因其含糖量和含油量较高,长期食用对身体健康不利。随着国民对健康饮食的注重,谷物、果蔬等已应用于饼干的开发。
豆渣是一种营养丰富的大豆制品副产物,含丰富的蛋白质、膳食纤维及其他一些微量元素。豆渣中还含有较多抗癌物质—“异黄酮”,据报道有12%-40%大豆异黄酮仍然保留在大豆副产物中。大豆豆渣具有良好的生理调节功能,可作为高纤维、高蛋白、低脂膳食摄入。将豆渣添加到食品中不仅可以提高食品的营养价值,也具有预防糖尿病、肠癌、心脑血管疾病的功效。豆渣的膳食纤维含量较高,在胃肠道内会发挥填充容积的作用,有很强的饱腹感,并且可阻碍人体对脂肪的吸收,促进肠蠕动,加快排出有害物质的速度,对预防肥胖症有独特的功效,豆渣已经成为优良的保健食品。为了改变目前人们饮食过于精细,热量摄入过高的消费习惯,增加饮食中膳食纤维摄入量,利用豆渣等富含膳食纤维的食品加工副产物制作饼干,具有营养丰富、储存时间长、风味独特等优点。由于豆渣口感较粗糙,豆腥味较重,不容易被人们所接受,现在国内市场上豆渣饼干并不多见,而且传统的饼干一般都属于高糖、高脂、高热量食品,不易消化。
因此,针对这一问题有必要研发出一款零糖低卡豆渣饼干。
发明内容
本发明的目的是要解决现有技术中存在的不足,提供一种零糖低卡豆渣饼干及其制备方法。
为达到上述目的,本发明是按照以下技术方案实施的:
本发明的第一个目的是要提供一种零糖低卡豆渣饼干的制备方法,包括如下步骤:
S1、取新鲜豆渣浸入pH值为7.5-8.5的碱性缓冲液中浸泡5-8h,豆渣冲洗后,挤干水分,将湿豆渣均匀的平铺在铝制托盘上,厚度不超过1cm,放在温度不超过80℃的鼓风干燥箱中进行烘干4-6h,然后用粉碎机粉碎,过80目筛,即得干豆渣粉;
S2、取黄油,隔水软化得黄油膏,取低筋面粉、豆渣粉、甜味剂、食盐过筛备用;
S3、按重量百分比称取低筋面粉60-75%、黄油膏5-9%、甜味剂3-5%、干豆渣粉10-20%、玉米油5%、食用盐0.5%、膨松剂1%,然后将黄油膏、玉米油、甜味剂、食盐放入容器中打发至呈光滑的乳膏状即得打发好的黄油膏;
S4、将低筋面粉、豆渣粉、膨松剂加入打发好的黄油膏体中,搅拌均匀形成面团;
S5、将面团进行辊压成型,形成饼坯;
S6、将饼坯置于烤箱中烘焙,之后取出放置室温自然冷却、进行包装、即为成品。
进一步地,所述步骤S1中碱性缓冲液由纯碱和水配制而成的碳酸钠水溶液。
进一步地,所述步骤S2中低筋面粉、豆渣粉、甜味剂、食盐过100目筛。
进一步地,所述甜味剂为赤藓糖醇和甜菊糖苷。
进一步地,所述膨松剂为泡打粉。
进一步地,所述步骤S5具体为:将搅拌成型后的面团用U形模具整理成型,放入冰箱中冷冻30min,取出切成5mm厚的小块。
进一步地,所述步骤S6中烘焙的具体过程为:烤箱160℃预热10min,将饼坯置于预热的烤箱中,上火160-180℃、下火180-200℃,烘焙15-25min。
本发明的第二个目的是要提供一种零糖低卡豆渣饼干的制备方法制得的零糖低卡豆渣饼干。
与现有技术相比,本发明采用豆渣粉、低筋面粉为原料,制备零糖低卡豆渣饼干,豆渣粉与低筋面粉搭配是最合适的营养互补方法之一,豆渣的添加既能减少面粉的用量,又能提高产品中膳食纤维和蛋白质的含量;本发明的豆渣饼干不添加蔗糖等能使血糖升高的甜味剂,而是利用甜菊糖苷和赤藓糖醇混合制成的“零卡糖”作为代糖,含糖量低,易于人体的消化和吸收,具有零糖低卡、高纤维以及营养丰富的特点;此外,本豆渣饼干中富含大豆异黄酮,可以加速新陈代谢,清除体内毒素沉积,有预防骨质疏松以及心血管疾病等的作用,长期食用可具有很好的保健功效;本发明的零糖低卡豆渣饼干能帮助人们达到充饥的目的,而且还能起到降低血液中胆固醇含量,减少糖尿病人对胰岛素的消耗,富含丰富的食物纤维,有预防肠癌及减肥的功效;对人体的健康很有帮助,营养丰富,形态完整,色泽呈浅黄色,口感有别于普通饼干,酥脆可口,有豆香味;另外,本发明的制备方法制备工艺简单,原料易得,成本低,适合工业化生产。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步的详细说明。此处所描述的具体实施例仅用于解释本发明,并不用于限定发明。
实施例1
S1、取新鲜豆渣浸入pH值为8.5的由纯碱和水配制而成的碱性缓冲液中浸泡5h,目的是软化纤维、去腥脱色;然后豆渣冲洗后,挤干水分,将湿豆渣均匀的平铺在铝制托盘上,厚度不超过1cm,放在温度不超过80℃(温度不超过80℃的目的避免豆渣中的蛋白质变性)的鼓风干燥箱中进行烘干4-6h,直至出现黄色且有黄豆的香味,然后用粉碎机粉碎,过80目筛,即得干豆渣粉;
S2、取黄油,隔水软化得黄油膏,取低筋面粉、豆渣粉、甜味剂、食盐过100目筛备用;
S3、按重量百分比称取低筋面粉75%、黄油膏5.5%、赤藓糖醇1.5%、甜菊糖苷1.5%、干豆渣粉10%、玉米油5%、食用盐0.5%、泡打粉1%,然后将黄油膏、玉米油、甜味剂、食盐放入容器中打发至呈光滑的乳膏状即得打发好的黄油膏;
S4、将低筋面粉、豆渣粉、膨松剂加入打发好的黄油膏体中,搅拌均匀形成面团;
S5、将搅拌成型后的面团用U形模具整理成型,放入冰箱中冷冻30min,取出切成5mm厚的小块,形成饼坯;
S6、烤箱160℃预热10min,将饼坯置于预热的烤箱中,上火160℃、下火180℃,烘焙25min,取出后放置室温自然冷却、进行包装、即为成品。
实施例2
S1、取新鲜豆渣浸入pH值为8的由纯碱和水配制而成的碱性缓冲液中浸泡7h,目的是软化纤维、去腥脱色;然后豆渣冲洗后,挤干水分,将湿豆渣均匀的平铺在铝制托盘上,厚度不超过1cm,放在温度不超过80℃(温度不超过80℃的目的避免豆渣中的蛋白质变性)的鼓风干燥箱中进行烘干4-6h,直至出现黄色且有黄豆的香味,然后用粉碎机粉碎,过80目筛,即得干豆渣粉;
S2、取黄油,隔水软化得黄油膏,取低筋面粉、豆渣粉、甜味剂、食盐过100目筛备用;
S3、按重量百分比称取低筋面粉67%、黄油膏7.5%、赤藓糖醇2%、甜菊糖苷2%、干豆渣粉15%、玉米油5%、食用盐0.5%、泡打粉1%,然后将黄油膏、玉米油、甜味剂、食盐放入容器中打发至呈光滑的乳膏状即得打发好的黄油膏;
S4、将低筋面粉、豆渣粉、膨松剂加入打发好的黄油膏体中,搅拌均匀形成面团;
S5、将搅拌成型后的面团用U形模具整理成型,放入冰箱中冷冻30min,取出切成5mm厚的小块,形成饼坯;
S6、烤箱160℃预热10min,将饼坯置于预热的烤箱中,上火170℃、下火190℃,烘焙20min,取出后放置室温自然冷却、进行包装、即为成品。
实施例3
S1、取新鲜豆渣浸入pH值为7.5的由纯碱和水配制而成的碱性缓冲液中浸泡8h,目的是软化纤维、去腥脱色;然后豆渣冲洗后,挤干水分,将湿豆渣均匀的平铺在铝制托盘上,厚度不超过1cm,放在温度不超过80℃(温度不超过80℃的目的避免豆渣中的蛋白质变性)的鼓风干燥箱中进行烘干4-6h,直至出现黄色且有黄豆的香味,然后用粉碎机粉碎,过80目筛,即得干豆渣粉;
S2、取黄油,隔水软化得黄油膏,取低筋面粉、豆渣粉、甜味剂、食盐过100目筛备用;
S3、按重量百分比称取低筋面粉60%、黄油膏8.5%、赤藓糖醇2%、甜菊糖苷3%、干豆渣粉20%、玉米油5%、食用盐0.5%、泡打粉1%,然后将黄油膏、玉米油、甜味剂、食盐放入容器中打发至呈光滑的乳膏状即得打发好的黄油膏;
S4、将低筋面粉、豆渣粉、膨松剂加入打发好的黄油膏体中,搅拌均匀形成面团;
S5、将搅拌成型后的面团用U形模具整理成型,放入冰箱中冷冻30min,取出切成5mm厚的小块,形成饼坯;
S6、烤箱160℃预热10min,将饼坯置于预热的烤箱中,上火180℃、下火200℃,烘焙15min,取出后放置室温自然冷却、进行包装、即为成品。
为了验证本发明的零糖低卡豆渣饼干的特性,分别进行零糖低卡豆渣饼干的质构仪(TPA)测试分析、零糖低卡豆渣饼干与市售饼干的参数比较以及零糖低卡豆渣饼干与市售饼干的营养成分比较,以下分别进行阐述:
将实施例1-3制得的零糖低卡豆渣饼干进行质构测定结果如表1所示。
表1零糖低卡豆渣饼干的质构仪(TPA)测试分析
项目 | 硬度/g | 弹性/mm | 脆性/g | 咀嚼度/mJ |
实施例1 | 2321.13±14.66b | 0.60±0.07a | 1440.64±11.44b | 8.19±1.27a |
实施例2 | 1469.05±17.75c | 0.34±0.07b | 657.92±18.95c | 7.07±0.70a |
实施例3 | 4657.01±14.67a | 0.14±0.01c | 3632.41±10.37a | 6.56±0.75a |
由表1可知,随着豆渣粉添加比例的增加,面筋蛋白的含量降低,导致弹性呈下降趋势,但无显著性变化(P>0.05);添加豆渣粉对饼干硬度未呈规律性影响,添加比例80:20时,硬度显著高于其他组,可能是因为纤维含量过多导致的,饼干口感较差。在豆渣粉添加量为15%、烘焙时间20min时,硬度、弹性、脆性等较为适中,在此条件下,制得的饼干色泽金黄、松脆性较好。
将实施例1-3制得的零糖低卡豆渣饼干与市售饼干进行参数比较结果如表2所示。
表2零糖低卡豆渣饼干与市售饼干的参数比较
由表2可知,可以明显得出本申请实施例一、实施例二、实施例三具有较好的口感以及色泽香味,且具有低糖低脂低热量的优点,符合当代人的口味标准,深受广大市民喜爱。
将实施例1-3制得的零糖低卡豆渣饼干与市售饼干进行营养成分比较结果如表3所示。
表3零糖低卡豆渣饼干与市售饼干的营养成分比较
由表3可知,本申请实施例1、实施例2、实施例3所制备的豆渣饼干具有较高的营养价值,与参考例(市售饼干)相比具有低能量、高膳食纤维、高蛋白质、低脂肪等优点,此外,还含有市售饼干中不具有的大豆异黄酮,具有保健功能,更利于食用者的身体健康。
综上所述,本发明的零糖低卡豆渣饼干能帮助人们达到充饥的目的,而且还能起到降低血液中胆固醇含量,减少糖尿病人对胰岛素的消耗,富含丰富的食物纤维,有预防肠癌及减肥的功效;本豆渣饼干中富含大豆异黄酮,可以加速新陈代谢,清除体内毒素沉积,有预防骨质疏松以及心血管疾病等的作用,长期食用可具有很好的保健功效;本发明对人体的健康很有帮助,营养丰富,形态完整,色泽呈浅黄色,口感有别于普通饼干,酥脆可口,有豆香味。
本发明的技术方案不限于上述具体实施例的限制,凡是根据本发明的技术方案做出的技术变形,均落入本发明的保护范围之内。
Claims (8)
1.一种零糖低卡豆渣饼干的制备方法,其特征在于,包括如下步骤:
S1、取新鲜豆渣浸入pH值为7.5-8.5的碱性缓冲液中浸泡5-8h,豆渣冲洗后,挤干水分,将湿豆渣均匀的平铺在铝制托盘上,厚度不超过1cm,放在温度不超过80℃的鼓风干燥箱中进行烘干4-6h,然后用粉碎机粉碎,过80目筛,即得干豆渣粉;
S2、取黄油,隔水软化得黄油膏,取低筋面粉、豆渣粉、甜味剂、食盐过筛备用;
S3、按重量百分比称取低筋面粉60-75%、黄油膏5-9%、甜味剂3-5%、干豆渣粉10-20%、玉米油5%、食用盐0.5%、膨松剂1%,然后将黄油膏、玉米油、甜味剂、食盐放入容器中打发至呈光滑的乳膏状即得打发好的黄油膏;
S4、将低筋面粉、豆渣粉、膨松剂加入打发好的黄油膏体中,搅拌均匀形成面团;
S5、将面团进行辊压成型,形成饼坯;
S6、将饼坯置于烤箱中烘焙,之后取出放置室温自然冷却、进行包装、即为成品。
2.根据权利要求1所述的零糖低卡豆渣饼干的制备方法,其特征在于:所述步骤S1中碱性缓冲液由纯碱和水配制而成的碳酸钠水溶液。
3.根据权利要求1所述的零糖低卡豆渣饼干的制备方法,其特征在于:所述步骤S2中低筋面粉、豆渣粉、甜味剂、食盐过100目筛。
4.根据权利要求1所述的零糖低卡豆渣饼干的制备方法,其特征在于:所述甜味剂为赤藓糖醇和甜菊糖苷。
5.根据权利要求1所述的零糖低卡豆渣饼干的制备方法,其特征在于:所述膨松剂为泡打粉。
6.根据权利要求1所述的零糖低卡豆渣饼干的制备方法,其特征在于,所述步骤S5具体为:将搅拌成型后的面团用U形模具整理成型,放入冰箱中冷冻30min,取出切成5mm厚的小块。
7.根据权利要求1所述的零糖低卡豆渣饼干的制备方法,其特征在于,所述步骤S6中烘焙的具体过程为:烤箱160℃预热10min,将饼坯置于预热的烤箱中,上火160-180℃、下火180-200℃,烘焙15-25min。
8.一种如权利要求1-7任一所述的零糖低卡豆渣饼干的制备方法制得的零糖低卡豆渣饼干。
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