CN103689046A - Preparation method of biscuits containing chitosan oligosaccharide - Google Patents
Preparation method of biscuits containing chitosan oligosaccharide Download PDFInfo
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- CN103689046A CN103689046A CN201310648917.8A CN201310648917A CN103689046A CN 103689046 A CN103689046 A CN 103689046A CN 201310648917 A CN201310648917 A CN 201310648917A CN 103689046 A CN103689046 A CN 103689046A
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Abstract
The invention belongs to the field of food processing, and relates to a preparation method of biscuits containing chitosan oligosaccharide. The method comprises the following steps: uniformly mixing 300 parts by weight of flours, 0.5-3 parts by weight of table salt, 0.3-3 parts by weight of chitosan oligosaccharide, 0.1-3 parts by weight of papain, 5-20 parts by weight of wheat bran and 0.5-2 parts by weight of baking powder; kneading with water to obtain a dough; slicing the dough, and standing at the temperature of 25-35 DEG C for 15-30 minutes; putting into a baking oven of 120-150 DEG C, and baking for 10-30 minutes to obtain the biscuits containing the chitosan oligosaccharide. The biscuits are good in mouthfeel, and are high in nutrition; 20-45 percent of protein macromolecules in the biscuits are decomposed into micro-molecule amino acid and polypeptide which are easy for human bodies to absorb; the content of the chitosan oligosaccharide is up to 0.05-1.50 percent, so that the nutrition uptake capabilities of human bodies are increased, the lives of people are prolonged, and the life quality is improved.
Description
Technical field
The invention belongs to biscuit manufacture field, relate to a kind of preparation method who contains chitosan oligosaccharide biscuit.
Background technology
Produce hardlack, should use the wheat flour (WHEANT FLOUR) of low protein content.The water that " soft " flour of this low gluten index need to add will lack some just can obtain a comparatively ideal rubbing.The dough/pasta of being made by " firmly " flour, can be tending towards rolling up rolling to roll over and consult while beating, and causes finished product also to have wrinkle to a certain degree, rustic.Current most of biscuit mainly adopts bottom surface gluten flour, and the content of protein is lower, cause effective nutritional labeling of biscuit generally on the low side comparatively speaking, and mouthfeel is not good.
Papain is mainly present in papaya cauline leaf and fruit, in the milk of immature fruit, content is the highest, and because of its good stability, proteolytic activity is strong, and multiple proteins is all had to good degradation, be widely used at present all conglomeraties.In food service industry, for tenderization, beer clarification, feed addictive and fish processing; In industrial trade, for Gelatin production, the depilation of degumming silkworm cocoons leather etc.; In medical and health industry, for diseases such as anthelmintic, treatment indigestion, various inflammation and oedema.
Chitosan oligosaccharide is also Chitosan poly oligosaccharide, also claim chitin oligo saccharide, formal name used at school β-Isosorbide-5-Nitrae-oligosaccharides-gucosamine, that shitosan is processed and a kind of brand-new product that obtains through special biological enzyme technology, be water-soluble better, function is large, biologically active is high low molecular weight product.It has the unexistent higher solubility of shitosan and easily by the function of many uniquenesses such as organism absorption, and it act as 14 times of shitosan.Quantity research shows greatly at present, and chitosan oligosaccharide has the function of pre-anti-cancer and treatment cancer, and its concrete therapeutic action is as follows:
Normal human's pH value is 7.35-7.45, and under such body fluid environment, function of immune system is in normal active state.And cancer patient's body fluid is generally acid, cancer knurl, due to the feature of its anaerobic metabolism, discharges a large amount of acidic materials, therefore acid state more outstanding (pH value 6.85-6.95) around, thus the lymphocyte activity that maintains immune function of human body is reduced greatly.The acidic materials that discharge with cancer cell in the amino basic group energy of chitosan oligosaccharide, change the microenvironment that cancer cell existence relies on, make pH value of human body move 0.5(to alkaline direction and return to 7.35-7.45 levels), improved the activity of macrophage, increase the quantity of macrophage, therefore can effectively eliminate cancer cell.Simultaneously, correlative study also shows: chitosan oligosaccharide is the unique positively charged dietary fiber of occurring in nature, and the sugar chain on cancer cell surface is all electronegative, therefore, chitosan oligosaccharide can effectively adsorb cancer cell makes cancer cell can not depart from easily basic stitch, greatly reduces the possibility of cancer metastasis.
Along with scientific and technological development, on January 21st, 2013, the technology that with microwave irradiation technology, polymer chitosan is processed into the chitosan oligosaccharide of water-soluble low-molecular realizes and breaking through, and the extraction of chitosan oligosaccharide at present obtains more and more easily and realizes.Scientist points out, people should absorb appropriate chitosan oligosaccharide every day, to keep human acid-base balance.Because chitosan oligosaccharide is compared with medicine, there is the overall situation that changes human body again, from immune function mechanism comprehensive regulatory function of starting with, and can there is no toxic and side effect according to the own adjusting of individual physique difference, feature that can long-term taking.
In sum, for low, the high wheat gluten of protein content in solution biscuit is difficult to prepare the problem of biscuit, chitosan oligosaccharide eating method is single is unfavorable for that the sixth-largest vital principle of human body is to the picked-up of chitosan oligosaccharide, utilization and popularization problem, the present invention adds papain and chitosan oligosaccharide in biscuit, overcomes the above problems.
Summary of the invention
The object of the invention is to be difficult to prepare for low, the high wheat gluten of protein content in biscuit in prior art the problem of biscuit, chitosan oligosaccharide eating method is single is unfavorable for that the sixth-largest vital principle of human body is to the picked-up of chitosan oligosaccharide, utilization and popularization problem, a kind of preparation method who contains chitosan oligosaccharide biscuit is provided, a small amount of papain and chitosan oligosaccharide in this biscuit, have been added, papain makes the protein in biscuit wheat gluten be easier to digest and assimilate, and the interpolation of chitosan oligosaccharide promotes the raising of body immunity.
To achieve these goals, the present invention has adopted following technical scheme:
A kind of preparation method who contains chitosan oligosaccharide biscuit, it is characterized in that, each component according to parts by weight is: 300 parts of flour, 0.5 ~ 3 part of salt, 0.1 ~ 3 part of chitosan oligosaccharide, 0.1 ~ 3 part of papain, 5 ~ 20 parts, wheat bran, 0.5 ~ 2 part of baking powder, mix, water carries out obtaining dough with face, again dough laminate is placed to 15 ~ 30min under 25 ~ 35 ℃ of conditions, put into 120 ~ 150 ℃ of baking 10 ~ 30min of baking box and obtain the biscuit that contains chitosan oligosaccharide.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
The principle that realizes of the present invention:
Papain is added in dough/pasta, can make gluten degraded, after dough/pasta is softened, be easy to processing.The enzyme amount adding is decided by the time of placing, and the concentration of the enzyme time too high or that place is oversize, all can make the moisture of dough/pasta become many.Papain is except promoting the quality of product, uses papain can also reduce to dough/pasta necessary rolling and rolles over to consult and beat, and saves the energy, can make dough softening agent, strengthens the fermenting power of yeast, shortens fermentation period, can make its easily heat that is easily shaped.In this external biscuit, add chitosan oligosaccharide, meet the appropriate chitosan oligosaccharide of human intake, to keep human acid-base balance; Chitosan oligosaccharide is compared with medicine and is had the overall situation that changes human body, from immune function mechanism comprehensive regulatory function of starting with, and can regulate according to individual physique difference is own, there is no toxic and side effect, feature that can long-term taking, solves picked-up, utilization and the popularization problem of chitosan oligosaccharide.
As further restriction of the present invention, described flour is that protein content is more than 10% high wheat gluten.
As further restriction of the present invention, in described papain, contain 0.5 ~ 3.5% cysteine or any or their composition in sulfurous propylhomoserin or sodium iso-vc.For giving full play to the hydrolysis efficiency of papain, add the additives such as NAC, sodium sulfite, sodium iso-vc papain is played a protective role.
As further restriction of the present invention, described sheet thickness is 0.5 ~ 1.0cm.
Advantage of the present invention:
1. by utilizing the enzymatic reaction of papain, control effective dose and the course of reaction of papain, macromolecular nutriment in biscuits (as protein, fat, maltose, cellulose etc.) can be hydrolyzed into small-molecule substance (as amino acid or polypeptide etc.), solve the low problem of the effective protein content of biscuits.The biscuit mouthfeel preparing is good, nutritious, use after testing the biscuits that papain prepares to be obviously improved with respect to amino acid, content of peptides in conventional cookies goods, in biscuit, 20 ~ 45% protein macromolecule is broken down into little molecule amino acid, polypeptide, is conducive to absorption of human body.
2. product of the present invention contains abundant amino acid, protein, vitamin and immune substance chitosan oligosaccharide, the technical problems such as chitosan oligosaccharide picked-up, utilization and popularization have been solved, in biscuits of the present invention, the content of chitosan oligosaccharide reaches 0.03 ~ 1.00%, human body has been injected the final metabolite (polysaccharides of gucosamine and acetylglucosamine) of chitosan oligosaccharide simultaneously by edible this food, biscuits is nutritious, mouthfeel good, when improving human body to nutrition intake ability, life-extending, improve the quality of living.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described, but protection scope of the present invention is not limited to these embodiment.
Embodiment 1:
The flour of using in the present embodiment is that protein content is 10% high wheat gluten, contains 0.5% cysteine in papain.
Each component according to parts by weight is: 300 parts of flour, 3 parts of salt, 0.1 part of chitosan oligosaccharide, 0.1 part of papain, 20 parts, wheat bran, 2 parts of baking powders, mix, water carries out obtaining dough with face, again dough laminate is placed to 15min under 25 ℃ of conditions, sheet thickness is 1.0cm, puts into 150 ℃ of baking 10min of baking box and obtains the biscuit that contains chitosan oligosaccharide.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
The present embodiment obtains contains in chitosan oligosaccharide biscuit 20 ~ 25% protein macromolecule and is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.03%.
Embodiment 2:
The flour of using in the present embodiment is that protein content is 15% high wheat gluten, contains 2.5% sulfurous propylhomoserin in papain.
Each component according to parts by weight is: 300 parts of flour, 0.5 part of salt, 3 parts of chitosan oligosaccharides, 3 parts of papains, 5 parts, wheat bran, 0.5 part of baking powder, mix, water carries out obtaining dough with face, again dough laminate is placed to 30min under 35 ℃ of conditions, sheet thickness is 0.5cm, puts into 120 ℃ of baking 30min of baking box and obtains the biscuit that contains chitosan oligosaccharide.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
The present embodiment obtains contains in chitosan oligosaccharide biscuit 40 ~ 45% protein macromolecule and is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.95 ~ 1.0%.
Embodiment 3:
The flour of using in the present embodiment is that protein content is 20% high wheat gluten, contains 0.5% cysteine and 0.5% sulfurous propylhomoserin in papain.
Each component according to parts by weight is: 300 parts of flour, 2.5 parts of salt, 1.5 parts of chitosan oligosaccharides, 1.0 parts of papains, 15 parts, wheat bran, 1.0 parts of baking powders, mix, water carries out obtaining dough with face, again dough laminate is placed to 20min under 30 ℃ of conditions, sheet thickness is 0.8cm, puts into 130 ℃ of baking 20min of baking box and obtains the biscuit that contains chitosan oligosaccharide.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
The present embodiment obtains contains in chitosan oligosaccharide biscuit 30 ~ 35% protein macromolecule and is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.50%.
Embodiment 4:
The flour of using in the present embodiment is that protein content is 20% high wheat gluten, contains 1.5% sulfurous propylhomoserin and 0.5% sodium iso-vc in papain.
Each component according to parts by weight is: 300 parts of flour, 1.5 parts of salt, 0.8 part of chitosan oligosaccharide, 1.5 parts of papains, 10 parts, wheat bran, 1.0 parts of baking powders, mix, water carries out obtaining dough with face, again dough laminate is placed to 20min under 32 ℃ of conditions, sheet thickness is 0.6cm, puts into 140 ℃ of baking 25min of baking box and obtains the biscuit that contains chitosan oligosaccharide.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
The present embodiment obtains contains in chitosan oligosaccharide biscuit 25 ~ 30% protein macromolecule and is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.15 ~ 0.25%.
Embodiment 5:
The flour of using in the present embodiment is that protein content is 20% high wheat gluten, contains 0.5 ~ 3.5% sulfurous propylhomoserin in papain.
Each component according to parts by weight is: 300 parts of flour, 1.5 parts of salt, 3 parts of chitosan oligosaccharides, 3 parts of papains, 20 parts, wheat bran, 1.5 parts of baking powders, mix, water carries out obtaining dough with face, again dough laminate is placed to 20min under 30 ℃ of conditions, sheet thickness is 0.8cm, puts into 150 ℃ of baking 15min of baking box and obtains the biscuit that contains chitosan oligosaccharide.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
The present embodiment obtains contains in chitosan oligosaccharide biscuit 40 ~ 45% protein macromolecule and is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.8 ~ 1.00%.
Claims (4)
1. a preparation method who contains chitosan oligosaccharide biscuit, it is characterized in that, each component according to parts by weight is: 300 parts of flour, 0.5 ~ 3 part of salt, 0.1 ~ 3 part of chitosan oligosaccharide, 0.1 ~ 3 part of papain, 5 ~ 20 parts, wheat bran, 0.5 ~ 2 part of baking powder, mix, water carries out obtaining dough with face, again dough laminate is placed to 15 ~ 30min under 25 ~ 35 ℃ of conditions, put into 120 ~ 150 ℃ of baking 10 ~ 30min of baking box and obtain the biscuit that contains chitosan oligosaccharide.
2. the preparation method who contains chitosan oligosaccharide biscuit according to claim 1, is characterized in that: described flour is that protein content is more than 10% high wheat gluten.
3. the preparation method who contains chitosan oligosaccharide biscuit according to claim 1, is characterized in that: in described papain, contain 0.5 ~ 3.5% cysteine or any or their composition in sulfurous propylhomoserin or sodium iso-vc.
4. the preparation method who contains chitosan oligosaccharide biscuit according to claim 1, is characterized in that: described sheet thickness is 0.5 ~ 1.0cm.
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| CN201310648917.8A CN103689046A (en) | 2013-12-06 | 2013-12-06 | Preparation method of biscuits containing chitosan oligosaccharide |
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| CN201310648917.8A CN103689046A (en) | 2013-12-06 | 2013-12-06 | Preparation method of biscuits containing chitosan oligosaccharide |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394141A (en) * | 2015-12-11 | 2016-03-16 | 上海元祖梦果子股份有限公司 | High-content papain heat-baking west-style pastry |
| CN106070475A (en) * | 2016-08-18 | 2016-11-09 | 开平市水口镇卡摩商行 | A kind of Auricularia cookies and preparation method thereof |
| CN111587903A (en) * | 2020-06-19 | 2020-08-28 | 青岛科技大学 | Preparation method of biscuits added with stable chitosan oligosaccharide and products thereof |
Citations (3)
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| RU2110178C1 (en) * | 1996-06-24 | 1998-05-10 | Алтайский государственный технический университет им.И.И.Ползунова | Shortcake "fimushka" |
| CN1456097A (en) * | 2003-04-26 | 2003-11-19 | 李扬远 | Functional marine food and producing method thereof |
| BRPI0601250A (en) * | 2006-03-29 | 2007-11-27 | Polymar Ciencia E Nutricao S A | the use of chitosan in the preparation of low calorie cookies |
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2013
- 2013-12-06 CN CN201310648917.8A patent/CN103689046A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2110178C1 (en) * | 1996-06-24 | 1998-05-10 | Алтайский государственный технический университет им.И.И.Ползунова | Shortcake "fimushka" |
| CN1456097A (en) * | 2003-04-26 | 2003-11-19 | 李扬远 | Functional marine food and producing method thereof |
| BRPI0601250A (en) * | 2006-03-29 | 2007-11-27 | Polymar Ciencia E Nutricao S A | the use of chitosan in the preparation of low calorie cookies |
Non-Patent Citations (3)
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| 作者不详: "无油饼干", 《尚食康网》, 3 September 2013 (2013-09-03), pages 109931 * |
| 李伟等: "壳寡糖保健面包的开发与研制", 《粮油加工》, no. 5, 31 May 2007 (2007-05-31), pages 116 - 118 * |
| 沈益民: "《上海市粮油学会2005年学术年会论文汇编》", 31 December 2005, article "国内外面粉处理剂的应用及展望", pages: 84-87 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394141A (en) * | 2015-12-11 | 2016-03-16 | 上海元祖梦果子股份有限公司 | High-content papain heat-baking west-style pastry |
| CN106070475A (en) * | 2016-08-18 | 2016-11-09 | 开平市水口镇卡摩商行 | A kind of Auricularia cookies and preparation method thereof |
| CN111587903A (en) * | 2020-06-19 | 2020-08-28 | 青岛科技大学 | Preparation method of biscuits added with stable chitosan oligosaccharide and products thereof |
| CN111587903B (en) * | 2020-06-19 | 2022-09-23 | 青岛科技大学 | Preparation method of biscuits added with stable chitosan oligosaccharide and products thereof |
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Application publication date: 20140402 |