CN103098852A - Application of malt flour in manufacturing biscuits and manufacturing method of biscuits - Google Patents
Application of malt flour in manufacturing biscuits and manufacturing method of biscuits Download PDFInfo
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- CN103098852A CN103098852A CN2012105315988A CN201210531598A CN103098852A CN 103098852 A CN103098852 A CN 103098852A CN 2012105315988 A CN2012105315988 A CN 2012105315988A CN 201210531598 A CN201210531598 A CN 201210531598A CN 103098852 A CN103098852 A CN 103098852A
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Abstract
The invention relates to the field of food processing, and particularly relates to application of malt flour in manufacturing biscuits and a manufacturing method of the biscuits. In the manufacturing process of the biscuits, the malt flour is additionally added, and can realize an ideal color effect by adjusting the additive amount and can replace usage of artificially synthesized pigment. The biscuits can be provided with a plurality of favorite flavors such as wheat smell, coffee smell and chocolate by adjusting the additive amount of the malt flour according to personal hobbies, and therefore requirements of different consumers can be satisfied. Furthermore, the malt flour is conveniently added in the manufacturing process of the biscuits and in the dough kneading process. Thus, the malt flour added in the manufacturing process of the biscuits can prevent damage of oil oxidization. Accordingly, damage to quality of biscuits and health of an eater because of oil oxidization of traditional biscuits is solved, and shelf life of the biscuits is prolonged.
Description
Technical field
The present invention relates to food processing field, particularly malt flour is used for making the application of biscuit and the preparation method of biscuit.
Background technology
Barley, annual bluegrass section (Poaceae, i.e. grass family (Gramineae)) Hordeum (Hordeum) cereal.Barley tool nutty flavor, carbohydrate content is higher, and protein, calcium, phosphorus content are medium, contain a small amount of B family vitamin.Because it is few that barley contains glutelin (a kind of resilient protein) amount, so can not do the porous biscuit, can do azymic food, in north African and the outstanding happiness of Asia Desk region-by-region cook oatmeal porridge with pearling cone meal, barley is one of these regional Major Foods.
Barley is divided by purposes, can be divided into malting barley, feeding barley, edible barley (containing food processing) three types.Along with the raising of China's beer quality and output, more and more stricter to the requirement of the outward appearance of malting barley bud, color and luster, quality.Current fructus hordei germinatus technique of curing is all used for beer industry, and some is to produce in beer fermentation process for Fructus Hordei Germinatus fragrance, and the other disagreeable taste can be consumed during the fermentation.And for other food-processing industries, as making biscuit, biscuit, ice cream etc., local flavor, color and effect that its required Fructus Hordei Germinatus provides differ widely.Therefore need to improve the Fructus Hordei Germinatus baking process, other food-processing industries that make it to be more suitable for except Beer Brewage use.
At present, usually add the synthetic food colors such as lemon yellow, indigo, carmine, caramel colorant in biscuit manufacturing process, the flavor substances such as cocoa power, chocolate powder add some essence and flavoring agents to increase the taste of biscuit sometimes.But synthetic food color easily causes food-safety problem, and the common price of flavor substance is higher, thereby has greatly improved production cost.
Summary of the invention
In view of this, the invention provides a kind of malt flour and be used for making the application of biscuit and the preparation method of biscuit.Add malt flour provided by the invention in biscuit manufacturing process, can reach desirable color effects by adjusting addition, can replace the use of synthetic food color.Can give simultaneously that the biscuit wheat is fragrant, coffee is fragrant and the multiple charming local flavor such as chocolate according to the addition that the individual likes adjusting malt flour, can satisfy different consumer demands.
In order to realize the foregoing invention purpose, the invention provides following technical scheme:
The invention provides the application that a kind of malt flour is used for making biscuit; The color EBC value of this malt flour is 6-7+/-20～1400, and in Minolta Lab value, L is 25～90, a is 1～10, b is 5～30, moisture＜3～5%.
Colour code is a kind of color standard of approving through Europe wine brewing association, is used for measuring the colourities such as beer, maltose and saccharide solution.The scope of colour code is 2 to 27, and lurid plant and beer are in the minimum of a value of colour code, and dark plant, beer and syrup are at the peak of colour code.If color sample is (as inspissated juice) not within measurement category, can adopt dilute sample and use different light path cuvettes to solve.
The Lab colour model is a by brightness L and relevant color, and three key elements of b form.L represents brightness (Luminosity), and a represents that from carmetta to green scope, b represents from yellow to blue scope.The codomain of L by 0 to 100, L=50 the time, just be equivalent to 50% black; The codomain of a and b is all by+127 to-128, and wherein+127a is exactly carmetta, gradually is transitioned into-just becomes when 128a green; Same principle ,+127b are yellow, and-128b is blue.All color relations are formed with these three the mutual variations of value.
In some embodiments of the invention, in the application of malt flour provided by the invention, the preparation method of malt flour is for getting fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
The stage of roasting is when being flavor substance and color formation, for affecting the key point of product quality.At the inner Maillard reaction that occurs of this operation fructus hordei germinatus.Maillard reaction is called again " non enzymatic browning reacton ", Maillard reaction is a kind of non-enzymatic browning that extensively is present in food industry, it is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), generate the macromolecular substances melanoidin of brown or even black or claim to intend melanocyte through complicated course is final, so claim again the reaction of carbonyl amine.Along with temperature rising color burn, begin painted, formation flavor substance in this stage.Select suitable temperature and time according to product performance.
Utilizing in Fructus Hordei Germinatus carboxypeptidase to decompose polypeptide forms amino acid (AAN) and utilizes inscribe peptase decomposing protein formation polypeptide and amino acid.Protease effect in Fructus Hordei Germinatus, the hydrolysis high molecular weight protein forms low dinitrogen, and low dinitrogen is the main component that forms local flavor.The high molecular weight nitroxide of temperature is higher, and the low molecular weight nitroxide of temperature is on the low side.In some embodiments of the invention, in the application of malt flour provided by the invention, in the preparation method of malt flour, the temperature of protein hydrolysis is 45～55 ℃, and the time of protein hydrolysis is 0.5～2h.
Contain amylase in fructus hordei germinatus, can become monose by the hydrolyzed starch grain under preference temperature.Monose is the main matter of Maillard reaction, and the amount of monose controlled well is to control the key of colourity.Therefore, in some embodiments of the invention, in the application of malt flour provided by the invention, in the preparation method of malt flour, the temperature of saccharification is 60～70 ℃, and the time of saccharification is 0.5～2h.
Increase fructus hordei germinatus moisture, possess by self enzymatic environment, make the dissolving of fructus hordei germinatus endosperm.Soaking wet concentration gets final product with running water.Soak the wheat temperature when higher soak time shorten, amylase plays a role, and is conducive to the reduced sugar stripping to soaking in water, is charred flavor when reducing high temperature.In some embodiments of the invention, in the application of malt flour provided by the invention, the temperature of soaking in the preparation method of malt flour is 30～65 ℃, and soaking the wheat degree is 42～46%.
Soak quality * 100% after wheat degree (%)={ (soak wheat after quality-former barley quality)+former barley moisture }/soak wheat.
As preferably, when soaking wheat, every 20～40min turns over wheat once.
Drain appearance moisture is reduced, prevent from soaking transition, when the above deliquescing of wheat 80%, it is relatively good that wheat is pinched can go out white slurry the time effect with hand.In other embodiment of the present invention, the time that drains is 4～6h.As preferably, when draining, every 20～40min turns over wheat once.
Product is Powdered, more easily uses.Therefore, in other embodiment of the present invention, the particle diameter of pulverizing is 60～200 orders.
The present invention also provides a kind of preparation method of biscuit, and raw material comprises acceptable auxiliary material in weak strength flour, malt flour and food; The color EBC value of this malt flour is 6-7+/-20～1400, and in Minolta Lab value, L is 25～90, a is 1～10, b is 5～30, moisture＜3～5%.
In some embodiments of the invention, the preparation method of a kind of biscuit provided by the invention, raw material comprises acceptable auxiliary material in weak strength flour, malt flour and food; The preparation method of malt flour is for getting fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
In other embodiment of the present invention, in the preparation method of a kind of biscuit provided by the invention, in the preparation method of malt flour, the temperature of protein hydrolysis is 45～55 ℃, and the time of protein hydrolysis is 0.5～2h.
In other embodiment of the present invention, in the preparation method of a kind of biscuit provided by the invention, in the preparation method of malt flour, the temperature of saccharification is 60～70 ℃, and the time of saccharification is 0.5～2h.
In other embodiment of the present invention, in the preparation method of a kind of biscuit provided by the invention, the temperature of soaking in the preparation method of malt flour is 30～65 ℃, and soaking the wheat degree is 42～46%.
In other embodiment of the present invention, in the preparation method of a kind of biscuit provided by the invention, the time that drains in the preparation method of malt flour is 4～6h.
In other embodiment of the present invention, in the preparation method of a kind of biscuit provided by the invention, the particle diameter of pulverizing in the preparation method of malt flour is 60～200 orders.
In other embodiment of the present invention, in the preparation method of a kind of biscuit provided by the invention, the mass ratio of malt flour and weak strength flour is 1～8:100.
In other embodiment of the present invention, in the preparation method of a kind of biscuit provided by the invention, after getting described malt flour, baking powder in weak strength flour, the described application of claim 1 to 7 any one and sieving, after egg, butter, marble chocolate after softening mix, cut apart, shaping, baking, and get final product.
As preferably, toast to be specially at the temperature of 170 ℃ and toasts 25min.Preferred, add a cover tinfoil after also comprising cooling 10min after baking, prevent that colouring is excessively.
The invention provides a kind of malt flour and be used for to make the purposes of biscuit, the color EBC value of malt flour is 6-7+/-20～1400, and in the Minolta Lab value of malt flour, L is 25～90, a is 1～10, b is 5～30, the moisture of malt flour＜3～5%.Add malt flour provided by the invention in biscuit manufacturing process, can reach desirable color effects by adjusting addition, can replace the use of synthetic food color.Secondly, malt flour delicate flavour provided by the invention, wheat aromatic flavour, color is various, can satisfy the needs of different food products processing.Can also be according to needs of production, the malt flour of different colours provided by the invention is mixed according to a certain percentage, thereby reach different effects.Malt flour joins in biscuit can like adjusting according to the individual that addition gives simultaneously that the biscuit wheat is fragrant, coffee is fragrant and the multiple charming local flavor such as chocolate, improve the single shortcoming of a kind of additive taste of adjustment biscuit taste as before, can satisfy different consumer demands.Again, malt flour provided by the invention adds in biscuit manufacturing process and face process, and is easy to use.In addition, added malt flour can prevent the harm of Oxidation of Fat and Oils in biscuit manufacturing process, and then solved in the conventional cookies due to Oxidation of Fat and Oils for the cake quality and for the harm of eater's health, bringing the shelf life of biscuit long period, the maintenance local flavor of long period in period is perfect.
The specific embodiment
The invention discloses a kind of malt flour and be used for making the application of biscuit and the preparation method of biscuit, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is, all similarly replace and change apparent to those skilled in the art, and they all are deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, the related personnel obviously can change methods and applications as herein described within not breaking away from content of the present invention, spirit and scope or suitably change and combination, realizes and use the technology of the present invention.
Malt flour provided by the invention be used for to be made in the raw materials used and food of the preparation method of the application of biscuit and biscuit acceptable auxiliary material and all can be buied by market.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
The preparation of test group 1 malt flour
Get fructus hordei germinatus soak under the condition of 37 ℃ 6h to soak the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 0.5h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 2h under the condition of 80～100 ℃, be crushed to 60～200 orders, obtaining color EBC value is 6-7+/-20, in Minolta Lab value, L is 90, a is 1, b is 13, moisture＜5%, cream delicate fragrance local flavor, saccharifying power are the malt flour of 14.000UP.
The preparation of test group 2 malt flours
Get fructus hordei germinatus be dipped under the condition of 45 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 1h under the condition of 45～55 ℃, after saccharification 2h under the condition of 60～70 ℃, after roasting 1h under the condition of 150～170 ℃, be crushed to 60～200 orders, obtaining color EBC value is 400, in Minolta Lab value, L is 47, a is 10, b is 21, moisture＜3%, the malt flour of dry and comfortable flavor, roasting biscuity.
The preparation of test group 3 malt flours
Get fructus hordei germinatus be dipped under the condition of 60 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 1.5h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 0.5h under the condition of 200～215 ℃, be crushed to 60～200 orders, obtaining color EBC value is 1000, in Minolta Lab value, L is 32, a is 8, b is 14, moisture＜3%, the malt flour of burnt odor local flavor.
The preparation of test group 4 malt flours
Get fructus hordei germinatus be dipped under the condition of 65 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 2h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 0.5h under the condition of 215～230 ℃, be crushed to 60～200 orders, obtaining color EBC value is 1400, in Minolta Lab value, L is 25, a is 6, b is 5, moisture＜3%, the malt flour of burnt odor, slightly bitter local flavor.
The malt flour character that test group prepares sees Table 1.
The malt flour character of table 1 test group preparation
Preparation biscuit raw material proportioning is as shown in table 2.
Table 2 preparation biscuit raw material proportioning
After getting weak strength flour, malt flour, baking powder and cocoa power and sieving, after egg, butter, marble chocolate after softening mix, cut apart, shaping, adding a cover tinfoil after cooling 10min after baking 25min at the temperature of 170 ℃, prevent that colouring is excessive, and get final product.
The biscuits official who prepares can estimate and see Table 3.
Table 3 prepares the biscuits official and can estimate
Remarks: lustre index utilizes the Minolta color difference meter to measure.
Five groups at cocoa power, the malt flour of test group 3 preparations, and the malt flour of test group 2 preparations, the malt flour 130/Malt-130 of test group 4 preparations, the malt flour of test group 1 preparation, the proportioning of sunset yellow is respectively:
NO.1. cocoa power 10%, sunset yellow 80ppm;
NO.2. cocoa power 10%, sunset yellow 80ppm, the malt flour 2% that test group 1 provides;
NO.3. cocoa power 2%, the malt flour 2% that test group 3 provides, the malt flour 4% that test group 2 provides;
NO.4. the malt flour 4% that provides of test group 3, the malt flour 4% that test group 2 provides;
NO.5. the malt flour 4% that provides of test group 2, the malt flour 3% that test group 4 provides, the malt flour 1% that test group 1 provides.
Taste aspect: NO.1 group is all that conventional cookies has added chocolate taste with the NO.2 group, and it is fragrant that NO.3 group cake has added light wheat, and the taste of NO.4 group and NO.5 group chocolate fragrant and wheat perfume (or spice) is with sweetly, refreshing in hardship, make us enjoying endless aftertastes.
Color and luster aspect: NO.1 organizes and NO.2 group light brown, and NO.3 group look slightly more shallow, and NO.4 group and NO.5 group color and NO.1 category are seemingly.
Shelf life aspect: NO.1 organizes NO.5 group shelf life to be increased gradually, and the NO.4 group is the longest with NO.5 group shelf life.
By above data as can be known, no matter substitute cocoa power and sunset yellow with malt flour adds in biscuit its color and luster or taste to and all can add the cocoa biscuit with tradition and compare favourably, and effectively increased the shelf life of biscuit, delayed Oxidation of Fat and Oils, kept its nutritional quality.
The above is only the preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a malt flour is for the application of making biscuit; The color EBC value of described malt flour is 6-7+/-20～1400, and in the Minolta Lab value of described malt flour, L is 25～90, a is 1～10, b is 5～30, the moisture of described malt flour＜3～5%.
2. application according to claim 1, is characterized in that, the preparation method of described malt flour is for getting fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
3. application according to claim 2, is characterized in that, the temperature of protein hydrolysis described in the preparation method of described malt flour is 45～55 ℃, and the time of described protein hydrolysis is 0.5～2h.
4. application according to claim 2, is characterized in that, the temperature of saccharification described in the preparation method of described malt flour is 60～70 ℃, and the time of described saccharification is 0.5～2h.
5. application according to claim 2, is characterized in that, the temperature of soaking described in the preparation method of described malt flour is 30～65 ℃, and the described wheat degree that soaks is 42～46%.
6. application according to claim 2, is characterized in that, the time that drains described in the preparation method of described malt flour is 4～6h.
7. application according to claim 2, is characterized in that, the particle diameter of pulverizing described in the preparation method of described malt flour is 60～200 orders.
8. the preparation method of a biscuit, is characterized in that, raw material comprises acceptable auxiliary material in described malt flour in weak strength flour, the described application of claim 1 to 7 any one and food.
9. preparation method according to claim 8, is characterized in that, the mass ratio of described malt flour and described weak strength flour is 1～8:100.
10. preparation method according to claim 8, it is characterized in that, after getting described malt flour, baking powder in weak strength flour, the described application of claim 1 to 7 any one and sieving, after egg, butter, marble chocolate after softening mix, cut apart, shaping, baking, and get final product.
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Application publication date: 20130515 |