CN103947731A - DHA (docosahexaenoic acid) cheese sandwich biscuit and preparation method thereof - Google Patents
DHA (docosahexaenoic acid) cheese sandwich biscuit and preparation method thereof Download PDFInfo
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- CN103947731A CN103947731A CN201410210173.6A CN201410210173A CN103947731A CN 103947731 A CN103947731 A CN 103947731A CN 201410210173 A CN201410210173 A CN 201410210173A CN 103947731 A CN103947731 A CN 103947731A
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Abstract
The invention discloses a DHA (docosahexaenoic acid) cheese sandwich biscuit and a preparation method of the DHA cheese sandwich biscuit, and belongs to the technical field of nutritious food processing. The DHA cheese sandwich biscuit is characterized by comprising two parts including a biscuit and a DHA cheese sandwich material, wherein the biscuit is selected from one kind of crispy biscuits, hard biscuits, soda biscuits, cookie biscuits, wafer biscuits and thin and brittle biscuits made in the prior art, the DHA cheese sandwich material consists of raw materials including cheese powder, mycose, erythritol, cream, algae oil, DHA and lutein ester, and the mass ratio of the sandwich material to the biscuit is 1:(3 to 3.5). The DHA cheese sandwich biscuit and the preparation method thereof have the advantages that the effects of nutrition complementation and synergetic gain are fully realized, and the market blank is filled; the mouth feeling is better, the eating is convenient, the safety is good, the acceptability is high, and no toxic or side effect exists; after eating, the visual fatigue can be obviously relieved, the digestion is promoted, the intestinal flora imbalance is regulated, the memory is improved, auxiliary protection effects can be realized on hypertension, hyperlipidemia and high blood glucose cardiovascular diseases, the immunity is improved, and the body health is maintained; the production process is simple, the control is easy, and great market development potential is realized.
Description
Technical field
The present invention relates to a kind of docosapentaenoic acid cheese sandwich biscuits and preparation method thereof, more specifically say the obvious Mobyneb nutrition of a kind of healthy auxiliaring effect cheese sandwich biscuits, belong to nutraceutical processing technique field.
Background technology
At present, the industry of curing of China has occupied consequence in food industry, and the consumption of grease is very large, is mainly shortening, hydrogenated vegetable oil, margarine oil's wet goods, but above-mentioned each quasi-grease can bring preferably color, texture quality to biscuit on the one hand; And these greases generally contain the saturated fatty acid of high level on the other hand, even contain trans-fatty acid, this health to consumer has been brought adverse effect.
In existing biscuit, sweet taste biscuit occupation rate has exceeded 95%, that is because people like confectionery more, in sweet taste biscuit, be mainly to have added white granulated sugar, glucose, malt syrup etc., in the slurry of general sandwich biscuits, the ratio of white granulated sugar mostly, between 35-40%, is unfavorable for healthy equally.Whole biscuit, due to the high temperature action in bake process, makes some nutritional labelings of biscuit destroyed, as vitamin, DHA etc., and owing to adding flavoring essence and hyperchromatism in process, liver function is caused to burden.
Cheese (class wherein is also cheese) is a kind of milk product of fermentation, contains rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components, is the food of pure natural, is described as " gold " in dairy products.Mainly contain in the market natural original flavor cheese and the large class of reproduced cheese two, natural cheese because of the factors such as its local flavor and eating method be not domestic popular acceptance, people are more ready in reproduced cheese, to need the reproduced cheese of selecting to improve taste and improving appetite to add emulsion stabilizer and carry out stabilising system.Cheese can use separately, also can eat together with bread, biscuit etc., and have at present, cheese is mixed into the way of making cheese flavor biscuit in dough, but after high-temperature baking, cheese has not possessed lubricated mouthfeel, and its nutritive value also can be greatly affected.
The water content of cheese is conventionally more than 2596, and the water content of biscuit should be lower than 6.5% according to national standard, cheese and biscuit Long contact time, and the moisture in cheese can be deep in biscuit gradually, affects mouthfeel and the quality of biscuit.Therefore directly contact biscuit with common cheese, can not preserve for a long time, be not suitable for suitability for industrialized production.CN101228891B discloses a kind of cheese biscuit and preparation method thereof, is between cheese and biscuit, to add one deck wafer to separate packaging togetherly again, has wafer complicated process of preparation, affects the shortcomings such as eating mouth feel.
At present, DHA and lutein have also caused people's attention gradually to healthy protective effect, but are to occur with the form of tablet, capsule, oral liquid mostly, give a kind of pressure of taking medicine of people.Sandwich biscuits, with its convenient, novel feature, is subject to consumer's welcome deeply.According to investigations, docosapentaenoic acid cheese sandwich biscuits with health role is the blank of current food products market, especially the demand of society.
Summary of the invention
For the problem of above-mentioned prior art existence, the long-pending experience of being engaged in for many years this area work of the inventor, research and demonstration testing repeatedly, obtains generation of the present invention eventually.
Object of the present invention is just to provide a kind of docosapentaenoic acid cheese sandwich biscuits and preparation method thereof; the particularly obvious Mobyneb nutrition of a kind of healthy auxiliaring effect cheese sandwich biscuits; significantly alleviating asthenopia, promotion digestion after edible; regulating intestinal canal flora imbalance; improve memory; can there is auxiliary protection function to hypertension, high fat of blood, hyperglycaemia, angiocardiopathy, improve immunity, keep fit.
The present invention also aims to overcome the deficiencies in the prior art, a kind of fast and convenient method of preparing docosapentaenoic acid cheese sandwich biscuits is provided.Existing biscuit and cheese sandwich biscuits can not provide the nutritional supplementation such as comprehensive DHA, lutein, production technology process complexity, and quality is wayward and local flavor is not strong.Main technical schemes of the present invention, have with short production cycle, the feature such as cost is low, easy to operate, and production efficiency is high, and quality of finished is good, and cheese flavor is strong, flavour deliciousness.
Technical solution of the present invention is: a kind of docosapentaenoic acid cheese sandwich biscuits, it comprises biscuit and docosapentaenoic acid cheese sandwich material two parts, biscuit is selected from the one in shortbread type biscuit that prior art makes, tough biscuit, soda cracker, cookies, wafer, crispbread, and the raw material composition of docosapentaenoic acid cheese sandwich material and the percentage by weight of each raw material are: cheese powder: 20～35%; Trehalose: 5～10%; Antierythrite: 10～20%; Cream: 40～50%; Algae oil DHA (40%): 0.6～3%; Lutein ester (10%): 0.1～0.48%, the percentage by weight sum of each raw material composition is 100%; The mass ratio of sandwich material and biscuit is 1: 3～3.5.
In technical scheme of the present invention, a kind of preparation method of docosapentaenoic acid cheese sandwich biscuits is: the preparation of (1) sandwich material: cheese powder, trehalose, antierythrite, lutein ester are mixed and become premix according to aforementioned proportion; Cream is heated to 40～45 DEG C and makes its melting, then add algae oil DHA and premix, stir 5～10min, stirring can be for subsequent use; (2) selection of biscuit and sandwich: choose the biscuit through being up to the standards, when starching first by the bottom surface of a biscuit monolithic upward, fixedly keep flat, then be proportionally coated with the sandwich slurry of last layer, when sandwich, separately get a biscuit, will face up, be compounded on the biscuit that coats sandwich material, pressurized a little, bonds together two biscuits, is cooled to 20～25 DEG C; (3) clean packaging, inspection, storage, be finished product.All raw materials must meet corresponding food security standard quality requirement.
Biscuit raw material of the present invention must possess following condition:
(1) regular shape.Require discount neat, without wedge angle, to select circle or rhomboid for well;
(2) monolithic is smooth.Be beneficial to sandwich material and be applied to equably bottom surface, make every effort to the compound and tight appropriateness of sandwich material between monolithic;
(3) pure taste and taste are changeable.But monolithic is identical with sandwich material taste as far as possible, in the hope of the coordination of taste and outstanding;
(4) the thin matter of sheet is crisp.Tempting for strengthening its exclusive local flavor and outward appearance, single-sheet thickness should not exceed 3.5mm, and quality is crisp.
Mixing of the present invention is to instigate the batching adding fully to mix, and can take the method for gradient dilution premix to improve its dispersing uniformity.
Below in conjunction with the performance of each effective ingredient, the present invention is further illustrated:
Cheese powder claims again cheese's powder, cheese powder or cheese powder, and it contains rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components, is the food of pure natural.The production of China's cheese powder at present mainly depends on import, and this is because China does not almost have traditional original flavor cheese to produce, and the original flavor cheese production cycle is long, and quality is wayward, needs refrigeration and taste to be difficult to be applicable to consumers in general's demand.Selecting cheese powder is raw material, has simplified production technology, and local flavor is complete consistent with nutrition reservation, and without refrigeration, transport and use are all very convenient.
Trehalose has magical protective effect to organism, trehalose has antioxidation, oxidation to unrighted acid and protein has defence capability, and its effect is to form Hydrogenbond by the polar group to protein and surface of cell membrane etc. to play oxidation resistant protective effect; Trehalose can also improve the solubility of Calcium in Powdered Milk ion, is conducive to calcium absorption and improves osteoporosis; Can remove the OH free radical being produced by β ray and gamma-rays; More magical, trehalose has very strong water retention property, can firmly pin the moisture in food, slows down in addition the effect of bacterial growth.Trehalose decomposes and has good inhibitory action the unrighted acid in lubricant component.
Antierythrite belongs to bulk sweetener, and sugariness is 60%～70% of sucrose, has a kind of nice and cool mouthfeel characteristic when use.Its sweet taste is pure, and sweet taste characteristic is good, very approaching with the sweet taste characteristic of sucrose, without bad rear bitter taste.Common cream is traditional " fatty sugaring ", composition comprises sucrose, use cake and the sandwich biscuits of cream as additive, comprising very high heat, and can bring typical lard type tender mouth feel, most of consumer enjoys a lot, but this characteristic is that minimizing heat energy type product institute is unacceptable, and " higher fatty acid high heat " allows many people hang back.Add antierythrite and can bring more benefits to product: it is sure having reduced part heat, and can bring refrigerant mouthfeel, has desalinated the mouthfeel of fatty soft type, makes product have the attracting advantages such as refreshing; Compare with conventional sucrose fat type baked product, use the product storage life of antierythrite longer.Antierythrite is higher than the dosis tolerata of xylitol.All sugar alcohols are overeated and all can be suffered from diarrhoea, and have the problem of a dosis tolerata, and antierythrite are that Human Tolerance amount is the highest.The average blood sugar exponential sum average insulin index of antierythrite is all low than xylitol, and therefore, antierythrite is less on the impact of blood sugar, and has antioxidation activity.
Cream is isolated rare cream from cow's milk, refines through sterilization, maturation, stirring, pressure the fatty goods that form, not containing artificial color and essence.The lipochondrion of cream is very little, and fusing point is low, digestibility is high.In addition, the aliphatic acid that cream contains needed by human and abundant vitamin A and vitamin D, and contain lecithin.
Algae oil DHA claim again DHA, is commonly called as " docosapentaenoic acid ", is a kind of to the very important polyunsaturated fatty acid of human body.DHA is a kind of main component that nervous system cell is grown and maintained, and is brain and amphiblestroid important composition aliphatic acid, and in human brain cortex, content is up to 20%, and in eye retina, proportion maximum, accounts for 50%.Most important to infant intelligence and visual acuity.DHA algae oil extracts from marine microalgae, and without the transmission of food chain, relatively safer, its EPA content is very low.2010 No. 3 file approval algae oil DHA of health ministry bulletin is new resource food.
Lutein claims again " eye gold ", is a kind of natural materials being extensively present in the plants such as vegetables, flowers, fruit, belongs to " carotenoid " material.Lutein is a kind of antioxidant of excellent performance, in food, add a certain amount of lutein can prevent cell ageing and biological organs aging, the cardiovascula arteriosclerosis, coronary heart disease and the tumor disease that contribute to prevent body aging to cause, the visual impairment that simultaneously also can prevent senile eyeball macula retinae to degenerate to cause and blind.2008 No. 12 file approval lutein ester of health ministry bulletin is new resource food.
The inventor finds in research process: between the each composition of docosapentaenoic acid cheese sandwich biscuits sandwich material, given full play to nutrition complement, cooperative gain effect.
Advantage of the present invention and beneficial effect are:
1. product of the present invention is applicable to all crowds nutrition to high requirements; the nutrient of strengthening is with strong points; obvious synergy; set it as daily bread; can not change any eating habit; and do not increase any trouble; obtain nutritional supplementation unconsciously; significantly alleviating asthenopia, promotion digestion after edible, regulating intestinal canal flora imbalance, improves memory; can there is auxiliary protection function to hypertension, high fat of blood, hyperglycaemia, angiocardiopathy; improve immunity, keep fit, it significantly acts on and can not be substituted.
2. product of the present invention has retained the each function factor Synergistic of whole nutrition, sandwich material of biscuit, with most adopt pharmaceutical dosage form (tablet, capsule, oral liquid etc.) health food compared with, in mouthfeel and form, more have affinity.Product product quality of the present invention is crisp, cheese aromatic flavour, instant, is not subject to the restriction of the condition such as time, environment completely.Unique distinction of the present invention is also that strengthening has supplemented lutein, DHA, and preparation method avoided the destruction of high temperature to DHA, lutein composition, and has complementation between each liposoluble constituent.Normal edible, can not bring any harm and toxic and side effect to health.
3. product of the present invention has overcome the deficiencies in the prior art, has filled up the market vacancy of sandwich biscuits.Product of the present invention is produced on the basis of existing sandwich biscuits production line, does not need very large investment to carry out, and has that production technology is simple, quality is easy to the advantages such as control, not only can obtain good economic benefit, and there is significant social benefit, and have market development potential, practical.
Below in conjunction with specific embodiment, the present invention is further illustrated, is limitation of the present invention but should not understand.
Specific embodiment
Embodiment 1:
(1) preparation of sandwich material: cheese powder: 26.7kg; Trehalose: 8kg; Antierythrite: 18kg; Cream: 45kg; Algae oil DHA (40%): 2kg; Lutein ester (10%): 0.3kg; Cheese powder, trehalose, antierythrite, lutein ester are mixed and become premix according to aforementioned proportion; Cream is heated to 40～45 DEG C and makes its melting, then add algae oil DHA and premix, stir 5～10min, stirring can be for subsequent use;
(2) selection of biscuit and sandwich: choose the biscuit through being up to the standards prepared by known technology, when starching first by the bottom surface of a biscuit monolithic upward, fixedly keep flat, then be proportionally coated with the sandwich slurry of last layer, when sandwich, separately get a biscuit, will face up, be compounded on the biscuit that coats sandwich material, pressurized a little, bonds together two biscuits, is cooled to 20～25 DEG C;
(3) clean packaging, inspection, storage, be finished product.
Embodiment 2:
(1) the preparation formula of sandwich material: cheese powder: 26.52kg; Trehalose: 10kg; Antierythrite: 20kg; Cream: 40kg; Algae oil DHA (40%): 3kg; Lutein ester (10%): 0.48kg; Other preparation methods are identical with embodiment 1, and there is no particular restriction.
Embodiment 3:
(1) the preparation formula of sandwich material: cheese powder: 34.3kg; Trehalose: 5kg; Antierythrite: 10kg; Cream: 50kg; Algae oil DHA (40%): 0.6kg; Lutein ester (10%): 0.1kg; Other preparation methods are identical with embodiment 1, and there is no particular restriction.
Embodiment 4:
(1) the preparation formula of sandwich material: cheese powder: 20kg; Trehalose: 9kg; Antierythrite: 19kg; Cream: 49kg; Algae oil DHA (40%): 2.65kg; Lutein ester (10%): 0.35kg; Other preparation methods are identical with embodiment 1, and there is no particular restriction.
Embodiment 5:
(1) the preparation formula of sandwich material: cheese powder: 35kg; Trehalose: 6kg; Antierythrite: 11kg; Cream: 46.5kg; Algae oil DHA (40%): 1.25kg; Lutein ester (10%): 0.25kg; Other preparation methods are identical with embodiment 1, and there is no particular restriction.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, not all in the spirit and principles in the present invention, any amendment of making, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. docosapentaenoic acid cheese sandwich biscuits and preparation method thereof, it is characterized in that it comprises biscuit and docosapentaenoic acid cheese sandwich material two parts, biscuit is selected from the one in shortbread type biscuit that prior art makes, tough biscuit, soda cracker, cookies, wafer, crispbread, and the raw material composition of docosapentaenoic acid cheese sandwich material and the percentage by weight of each raw material are: cheese powder: 20～35%; Trehalose: 5～10%; Antierythrite: 10～20%; Cream: 40～50%; Algae oil DHA (40%): 0.6～3%; Lutein ester (10%): 0.1～0.48%, the percentage by weight sum of each raw material composition is 100%; The mass ratio of sandwich material and biscuit is 1: 3～3.5; Its preparation method is:
(1) preparation of sandwich material: cheese powder, trehalose, antierythrite, lutein ester are mixed and become premix according to aforementioned proportion; Cream is heated to 40～45 DEG C and makes its melting, then add algae oil DHA and premix, stir 5～10min, stirring can be for subsequent use;
(2) selection of biscuit and sandwich: choose the biscuit through being up to the standards, when starching first by the bottom surface of a biscuit monolithic upward, fixedly keep flat, then be proportionally coated with the sandwich slurry of last layer, when sandwich, separately get a biscuit, will face up, be compounded on the biscuit that coats sandwich material, pressurized a little, bonds together two biscuits, is cooled to 20～25 DEG C;
(3) clean packaging, inspection, storage, be finished product.
2. a kind of docosapentaenoic acid cheese sandwich biscuits as claimed in claim 1 and preparation method thereof, is characterized in that
(1) preparation of sandwich material: cheese powder: 26.7kg; Trehalose: 8kg; Antierythrite: 18kg; Cream: 45kg; Algae oil DHA (40%): 2kg; Lutein ester (10%): 0.3kg; Cheese powder, trehalose, antierythrite, lutein ester are mixed and become premix according to aforementioned proportion; Cream is heated to 40～45 DEG C and makes its melting, then add algae oil DHA and premix, stir 5～10min, stirring can be for subsequent use;
(2) selection of biscuit and sandwich: choose the biscuit through being up to the standards prepared by known technology, when starching first by the bottom surface of a biscuit monolithic upward, fixedly keep flat, then be proportionally coated with the sandwich slurry of last layer, when sandwich, separately get a biscuit, will face up, be compounded on the biscuit that coats sandwich material, pressurized a little, bonds together two biscuits, is cooled to 20～25 DEG C;
(3) clean packaging, inspection, storage, be finished product.
3. a kind of docosapentaenoic acid cheese sandwich biscuits as claimed in claim 1 and preparation method thereof, is characterized in that the preparation formula of sandwich material: cheese powder: 26.52kg; Trehalose: 10kg; Antierythrite: 20kg; Cream: 40kg; Algae oil DHA (40%): 3kg; Lutein ester (10%): 0.48kg.
4. a kind of docosapentaenoic acid cheese sandwich biscuits as claimed in claim 1 and preparation method thereof, is characterized in that the preparation formula of sandwich material: cheese powder: 34.3kg; Trehalose: 5kg; Antierythrite: 10kg; Cream: 50kg; Algae oil DHA (40%): 0.6kg; Lutein ester (10%): 0.1kg.
5. a kind of docosapentaenoic acid cheese sandwich biscuits as claimed in claim 1 and preparation method thereof, is characterized in that the preparation formula of sandwich material: cheese powder: 20kg; Trehalose: 9kg; Antierythrite: 19kg; Cream: 49kg; Algae oil DHA (40%): 2.65kg; Lutein ester (10%): 0.35kg.
6. a kind of docosapentaenoic acid cheese sandwich biscuits as claimed in claim 1 and preparation method thereof, is characterized in that the preparation formula of sandwich material: cheese powder: 35kg; Trehalose: 6kg; Antierythrite: 11kg; Cream: 46.5kg; Algae oil DHA (40%): 1.25kg; Lutein ester (10%): 0.25kg.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381378A (en) * | 2014-10-13 | 2015-03-04 | 浙江奥奇食品有限公司 | Eyesight protecting biscuits and preparation method thereof |
| CN105901089A (en) * | 2016-06-24 | 2016-08-31 | 德江县今日食品有限责任公司 | Alga cake and preparation method thereof |
| CN108077367A (en) * | 2018-02-09 | 2018-05-29 | 云南瑞宝生物科技股份有限公司 | lutein ester biscuit and preparation method thereof |
| CN108378112A (en) * | 2018-02-09 | 2018-08-10 | 云南瑞宝生物科技股份有限公司 | Fruit health-care moon cake containing lutein ester and preparation method thereof |
| CN110140740A (en) * | 2019-06-06 | 2019-08-20 | 南通光合生物技术有限公司 | Bean dregs integration engineering reproduces seafood biscuit and its processing method |
| CN110226732A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seasoning salt and preparation method thereof with alleviation asthenopia effect |
| CN110226733A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of DHA seasoning salt and preparation method thereof |
| CN113812439A (en) * | 2021-09-06 | 2021-12-21 | 山东省食品发酵工业研究设计院 | DHA functional biscuit and preparation method thereof |
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| CN1397171A (en) * | 2002-06-17 | 2003-02-19 | 马占田 | Functional nutrient combined biscuit for children and teenagers |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381378A (en) * | 2014-10-13 | 2015-03-04 | 浙江奥奇食品有限公司 | Eyesight protecting biscuits and preparation method thereof |
| CN105901089A (en) * | 2016-06-24 | 2016-08-31 | 德江县今日食品有限责任公司 | Alga cake and preparation method thereof |
| CN108077367A (en) * | 2018-02-09 | 2018-05-29 | 云南瑞宝生物科技股份有限公司 | lutein ester biscuit and preparation method thereof |
| CN108378112A (en) * | 2018-02-09 | 2018-08-10 | 云南瑞宝生物科技股份有限公司 | Fruit health-care moon cake containing lutein ester and preparation method thereof |
| CN110140740A (en) * | 2019-06-06 | 2019-08-20 | 南通光合生物技术有限公司 | Bean dregs integration engineering reproduces seafood biscuit and its processing method |
| CN110226732A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seasoning salt and preparation method thereof with alleviation asthenopia effect |
| CN110226733A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of DHA seasoning salt and preparation method thereof |
| CN113812439A (en) * | 2021-09-06 | 2021-12-21 | 山东省食品发酵工业研究设计院 | DHA functional biscuit and preparation method thereof |
| CN113812439B (en) * | 2021-09-06 | 2023-12-15 | 山东省食品发酵工业研究设计院 | DHA functional biscuits and preparation method thereof |
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Application publication date: 20140730 |