CN103689048A - Preparation method for nutritionally diversified biscuit - Google Patents
Preparation method for nutritionally diversified biscuit Download PDFInfo
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- CN103689048A CN103689048A CN201310649158.7A CN201310649158A CN103689048A CN 103689048 A CN103689048 A CN 103689048A CN 201310649158 A CN201310649158 A CN 201310649158A CN 103689048 A CN103689048 A CN 103689048A
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Abstract
The invention belongs to the field of biscuit food processing and relates to a preparation method for a nutritionally diversified biscuit. The biscuit is prepared by using the following components in parts by weight: 300 parts of flour, 0.5-3 parts of table salt, 2-5 parts of tomato sauce, 0.1-3 parts of chitosan oligosaccharide, 0.1-3 parts of papain, 5-20 parts of wheat bran, 0.5-2 parts of baking powder and 1-2 eggs. The preparation method comprises the steps of uniformly mixing the components, mixing the components with water to obtain dough, dividing the dough into sheets, putting the sheets for 15-30min at 25-35DEG C, putting the sheets in a baking oven and baking for 10-30min at 120-150DEG C to obtain the nutritionally diversified biscuit. The biscuit prepared by adopting the preparation method provided by the invention has the advantages that the taste is excellent, the nutrients are rich, 20-45 percent of protein macromolecules in the biscuit can be decomposed into micromolecule amino acid and polypeptide, the absorption by human bodies is facilitated, the content of chitosan oligosaccharide reaches 0.03-1.00 percent, the nutrient intake capability of the human body is improved, the life is prolonged and the living quality is improved.
Description
Technical field
The invention belongs to biscuit manufacture field, relate to a kind of preparation method of nutrition variation 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 of nutrition variation 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 of nutrition variation biscuit, it is characterized in that, each component according to parts by weight is: 300 parts of flour, 0.5 ~ 3 part of salt, 2 ~ 5 parts of catsup, 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, 1 ~ 2, egg, 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 diversified biscuit of nutrition.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, 2 parts of catsup, 0.1 part of chitosan oligosaccharide, 0.1 part of papain, 20 parts, wheat bran, 2 parts of baking powders, 1, egg, 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 diversified biscuit of nutrition.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
In the nutrition variation biscuit that the present embodiment obtains, 20 ~ 25% protein macromolecule 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, 5 parts of catsup, 3 parts of chitosan oligosaccharides, 3 parts of papains, 5 parts, wheat bran, 0.5 part of baking powder, 2, egg, 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 diversified biscuit of nutrition.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
In the nutrition variation biscuit that the present embodiment obtains, 40 ~ 45% protein macromolecule 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, 3 parts of catsup, 1.5 parts of chitosan oligosaccharides, 1.0 parts of papains, 15 parts, wheat bran, 1.0 parts of baking powders, 1, egg, 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 diversified biscuit of nutrition.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
In the nutrition variation biscuit that the present embodiment obtains, 30 ~ 35% protein macromolecule 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, 4 parts of catsup, 0.8 part of chitosan oligosaccharide, 1.5 parts of papains, 10 parts, wheat bran, 1.0 parts of baking powders, 1, egg, 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 diversified biscuit of nutrition.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
In the nutrition variation biscuit that the present embodiment obtains, 25 ~ 30% protein macromolecule 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, 3.5 parts of catsup, 3 parts of chitosan oligosaccharides, 3 parts of papains, 20 parts, wheat bran, 1.5 parts of baking powders, 2, egg, 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 diversified biscuit of nutrition.Papain consumption is 10 ~ 50 enzyme activity units/g dough.
In the nutrition variation biscuit that the present embodiment obtains, 40 ~ 45% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.8 ~ 1.00%.
Claims (4)
1. the preparation method of nutrition variation biscuit, it is characterized in that, each component according to parts by weight is: 300 parts of flour, 0.5 ~ 3 part of salt, 2 ~ 5 parts of catsup, 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, 1 ~ 2, egg, 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 diversified biscuit of nutrition.
2. the preparation method of nutrition variation 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 of nutrition according to claim 1 variation biscuit, 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 of nutrition variation biscuit according to claim 1, is characterized in that: described sheet thickness is 0.5 ~ 1.0cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310649158.7A CN103689048A (en) | 2013-12-06 | 2013-12-06 | Preparation method for nutritionally diversified biscuit |
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| CN201310649158.7A CN103689048A (en) | 2013-12-06 | 2013-12-06 | Preparation method for nutritionally diversified biscuit |
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| CN103689048A true CN103689048A (en) | 2014-04-02 |
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Citations (4)
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| CN1456097A (en) * | 2003-04-26 | 2003-11-19 | 李扬远 | Functional marine food and producing method thereof |
| KR20050120857A (en) * | 2004-06-21 | 2005-12-26 | 주식회사우정식품 | The composition noodles including functional chitosan oligosaccharide of chitosan denaturalized metirals and the calcium and it's preparation |
| CN101022734A (en) * | 2004-02-13 | 2007-08-22 | 罗盖特公司 | Method for producing a gluten-based baked product |
| CN103098841A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Manufacture method for sugar-free nutritious digestion biscuit |
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2013
- 2013-12-06 CN CN201310649158.7A patent/CN103689048A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456097A (en) * | 2003-04-26 | 2003-11-19 | 李扬远 | Functional marine food and producing method thereof |
| CN101022734A (en) * | 2004-02-13 | 2007-08-22 | 罗盖特公司 | Method for producing a gluten-based baked product |
| KR20050120857A (en) * | 2004-06-21 | 2005-12-26 | 주식회사우정식품 | The composition noodles including functional chitosan oligosaccharide of chitosan denaturalized metirals and the calcium and it's preparation |
| CN103098841A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Manufacture method for sugar-free nutritious digestion biscuit |
Non-Patent Citations (4)
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| 张艳芳等: "壳寡糖免疫调节作用的研究进展", 《饲料与畜牧》 * |
| 李伟等: "壳寡糖保健面包的开发与研制", 《粮油加工》 * |
| 融宝贝: "《好豆菜谱网》", 4 September 2013 * |
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Application publication date: 20140402 |