CN104222237B - A kind of ginger biscuit containing soybean polypeptide and production technology thereof - Google Patents
A kind of ginger biscuit containing soybean polypeptide and production technology thereof Download PDFInfo
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- CN104222237B CN104222237B CN201410525896.5A CN201410525896A CN104222237B CN 104222237 B CN104222237 B CN 104222237B CN 201410525896 A CN201410525896 A CN 201410525896A CN 104222237 B CN104222237 B CN 104222237B
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Abstract
The invention discloses a kind of ginger biscuit containing soybean polypeptide and production technology thereof, it is by soybean polypeptide, Sucus Zingberis, Self-raising flour, egg, milk powder, white sugar, butter, Mel, fruit beverage powder, Sal and water are mixed, the weight portion of the most various materials is: soybean polypeptide 12 parts, Sucus Zingberis 12 parts, Self-raising flour 15 20 parts, 5 10 parts of egg, milk powder 24 parts, white sugar 12 parts, 24 parts of butter, Mel 12 parts, 0.5 1 parts of fruit beverage powder and Sal 0.5 2 parts, then the mix homogeneously that adds water is made, concrete production technology: the first step: dough mould is made the circular tube shaped of diameter 12mm thickness 3mm, a length of 12cm, standby；Second step: carry out lyophilization and obtain soybean polypeptide；3rd step: make cookies green compact, a diameter of 12mm of green compact, a length of 12cm；4th step: the green compact prepared in the 3rd step are toasted, beneficial effect: be splendid health food, necessarily liked by consumers in general, there is wide market prospect.
Description
Technical field
The present invention relates to a kind of cookies and production technology thereof, particularly to a kind of Sucus Zingberis cake containing soybean polypeptide
Do and production technology.
Background technology
At present, along with the quickening of modern life paces, increasing people endures the dual folding of work and life to the fullest extent
Mill, increasing people is in sub-health state, as body fatiguability, immunity reduce and various digestion class
Diseases etc., so nourishing healthy based food is increasingly favored by everybody.
Soybean peptide is soybean protein through microbe fermentation method, acid system or enzymatic hydrolysis or separation, refined and obtain
The mixtures of polypeptides arrived, molecular mass is concentrated mainly on below 5000u, based on small-molecular peptides, possibly together with
The compositions such as a small amount of macromole peptide, free amino acid, saccharide and inorganic salt, the protein content of soybean peptide is 85%
Left and right, its aminoacid composition is identical with soybean protein, it is necessary to amino acid whose balance is good, rich content.
Soybean peptide has and quickly sets up, strengthens muscle strength, reduces cholesterol, treats various Amino Acid Absorption
Owe to damage disease, promote energy metabolism and fat-reducing, reduction blood glucose, the blood fat that reduces blood pressure, antioxidation and regulation islets of langerhans
The effects such as element function.Although soybean peptide has lot of advantages, but owing to becoming low molecular peptide at soybean protein hydrolysis
During, the change of molecular structure and group inevitably creates some poor tastes, as bitterness,
Fermented flavours etc., have all had a strong impact on the local flavor of product, finally limit it and extensively apply as health food.Cause
This, meet consumer to nutrition, healthy needs while, improve the mouthfeel of soybean peptide, local flavor becomes
Urgent problem.
Summary of the invention
The invention aims to solve that the more existing cookies containing soybean polypeptide contains some bad
The problems such as taste and a kind of ginger biscuit containing soybean polypeptide of providing and production technology thereof.
The present invention provide the ginger biscuit containing soybean polypeptide be by soybean polypeptide, Sucus Zingberis, Self-raising flour,
Egg, milk powder, white sugar, butter, Mel, fruit beverage powder, Sal and water are mixed, the most various materials
The weight portion of material is: soybean polypeptide 1-2 part, Sucus Zingberis 1-2 part, Self-raising flour 15-20 part, egg 5-10
Part, milk powder 2-4 part, white sugar 1-2 part, butter 2-4 part, Mel 1-2 part, fruit beverage powder 0.5-1 part
With Sal 0.5-2 part, the mix homogeneously that then adds water is made.
The production technology of the ginger biscuit containing soybean polypeptide that the present invention provides, its concrete production technology is as follows
Described:
The first step: weigh by weight Self-raising flour 15-20 part, egg 5-10 part, white sugar 1-2 part,
Butter 2-4 part and Sal 0.5-2 part, then add water and be sufficiently mixed into dough, made directly by dough mould
The circular tube shaped of footpath 12mm thickness 3mm, a length of 12cm, standby；
Second step: with soybean protein isolate that protein content is 70% as raw material, be configured to mass fraction 10%
Solution, 90 DEG C of pretreatment 10min；60 DEG C, pH8.0, enzyme concentration 5.18 × 10-2Under conditions of AU/g,
With Acalcase alkaline protease enzymolysis 4h, hydrolytic process is continuously added into 0.5mol/L NaOH, controls
pH8.0；90 DEG C of water bath processing 10min enzyme denaturing of enzymolysis solution, 1mol/L HCl adjusts pH to 4.4-4.6,
10000r/min is centrifuged 15min and removes precipitation；Supernatant carries out lyophilization and obtains soybean polypeptide；
3rd step: weigh soybean polypeptide 1-2 part, Sucus Zingberis 1-2 part, milk powder 2-4 part and Mel by weight
1-2 part is sufficiently mixed makes stuffing material, is injected by stuffing material in the circular tube shaped model that in the first step, dough is made, makes
Cookies green compact, a diameter of 12mm of green compact, a length of 12cm；
4th step: the green compact prepared in the 3rd step are toasted, fire in a stove before fuel is added temperature 150-160 DEG C, face fire temperature
Spending 170-190 DEG C, toast 14-18min, one layer of Mel of uniform application after cooling, cylindrical cookies is divided into
Two parts up and down, wherein upper part 9cm, lower part 3cm, all viscous glutinous milk powder of 9cm part, white；
The most viscous glutinous fruit beverage powder of 3cm part, in yellow, ultimately forms the face shaping of cigarette.
Sucus Zingberis effect of the present invention is as described below:
Rhizoma Zingiberis Recens is a kind of important flavoring agent, individually can eat as food materials again, and is a kind of important Chinese medicine
Material.Rhizoma Zingiberis Recens has the effect of detoxicating, killing bacteria, and the gingerol in Rhizoma Zingiberis Recens enters internal, can produce a kind of antioxidation
This enzyme, it has the strongest ability tackling oxygen-derived free radicals, more much better than than vitamin E；Rhizoma Zingiberis Recens can stimulate
Gastric mucosa, causes vasomotor center and orthosympathetic reflex excitation, blood circulation promoting, rouses oneself stomach
Function, reaches stomach invigorating, pain relieving, diaphoresis, antipyretic effect, and Rhizoma Zingiberis Recens can also strengthen the secretion of gastric juice and intestinal wall
Wriggle, thus help digest；Zingiberene in Rhizoma Zingiberis Recens, zingiberone also have obvious anti-nausea effect；Rhizoma Zingiberis Recens has
Significantly inhibit effect of dermatophytes, various carbuncle sore tumefacting virus can be treated, have anticancer activity, reduce cancer
Toxic action, effect of anti-cancer can be played；Rhizoma Zingiberis Recens has relieving the exterior syndrome by diaphoresis, warming the lung to relieve cough, the merit of removing toxic substances
Effect, can control the diseases such as affection of exogenous wind-cold, cough due to wind and cold, abdominal pain diarrhea, middle fish Eriocheir sinensis poison.It should be noted that
Rhizoma Zingiberis Recens should not eat in a large number at night, and its gingerol stimulates intestinal peristalsis promoting, can strengthen taste effect, night daytime
Impact sleep may be become evening to injure a big problem of intestinal, therefore should not eat in a large number night.With Rhizoma Zingiberis Recens as raw material
The food made, not only nutrition is rich, unique flavor, and also multiple efficacies, it is a kind of excellent guarantor
Health food material.
Beneficial effects of the present invention:
The ginger biscuit containing soybean polypeptide that the present invention provides, compared to soybean peptide cookies on the market, adds
Sucus Zingberis can effectively reduce the bitterness of soybean peptide as new nutrition, Sucus Zingberis, and soybean peptide is the most permissible
Reducing the acid of Rhizoma Zingiberis Recens, both have been mixed to form new mouthfeel, overcome the shortcoming on taste each other, have concurrently
Soybean peptide and the various health care functions of Rhizoma Zingiberis Recens, have stomach invigorating, dispel cold, detoxify, in antioxidation, purged body from
Acted on by base, hypermnesis, enhancing immunity and promotion metabolism etc., be splendid health food.Necessarily it is subject to
Liking to consumers in general, has wide market prospect.
Detailed description of the invention
Embodiment one:
The present invention provide the ginger biscuit containing soybean polypeptide be by soybean polypeptide, Sucus Zingberis, Self-raising flour,
Egg, milk powder, white sugar, butter, Mel, fruit beverage powder, Sal and water are mixed, the most various materials
The weight portion of material is: soybean polypeptide 1 part, Sucus Zingberis 1 part, Self-raising flour 15 parts, 5 parts of egg, milk powder 2
Part, white sugar 1 part, 2 parts of butter, Mel 1 part, 0.5 part of fruit beverage powder and Sal 0.5 part, then add
Water mix homogeneously is made.
The production technology of the ginger biscuit containing soybean polypeptide that the present invention provides, its concrete production technology is as follows
Described:
The first step: weigh Self-raising flour 15 parts, 5 parts of egg, white sugar 1 part, 2 parts of butter by weight
With Sal 0.5 part, then add water and be sufficiently mixed into dough, dough mould is made diameter 12mm thickness 3mm
Circular tube shaped, a length of 12cm, standby；
Second step: with soybean protein isolate that protein content is 70% as raw material, be configured to mass fraction 10%
Solution, 90 DEG C of pretreatment 10min；60 DEG C, pH8.0, enzyme concentration 5.18 × 10-2Under conditions of AU/g,
With Acalcase alkaline protease enzymolysis 4h, hydrolytic process is continuously added into 0.5mol/L NaOH, controls
pH8.0；90 DEG C of water bath processing 10min enzyme denaturing of enzymolysis solution, 1mol/L HCl adjusts pH to 4.4-4.6,
10000r/min is centrifuged 15min and removes precipitation；Supernatant carries out lyophilization and obtains soybean polypeptide；
3rd step: weigh soybean polypeptide 1 part, Sucus Zingberis 1 part, milk powder 2 parts and Mel 1 part by weight and fill
Divide and be mixed and made into stuffing material, stuffing material is injected in the circular tube shaped model that in the first step, dough is made, make cookies raw
Base, a diameter of 12mm of green compact, a length of 12cm；
4th step: the green compact prepared in the 3rd step are toasted, fire in a stove before fuel is added temperature 150 DEG C, face fire temperature
190 DEG C, toasting 14min, one layer of Mel of uniform application after cooling, cylindrical cookies is divided into upper and lower two parts,
Wherein upper part 9cm, lower part 3cm, all viscous glutinous milk powder of 9cm part, white；3cm part is all
Even viscous glutinous fruit beverage powder, in yellow, ultimately forms the face shaping of cigarette.
Embodiment two:
The present invention provide the ginger biscuit containing soybean polypeptide be by soybean polypeptide, Sucus Zingberis, Self-raising flour,
Egg, milk powder, white sugar, butter, Mel, fruit beverage powder, Sal and water are mixed, the most various materials
The weight portion of material is: soybean polypeptide 2 parts, Sucus Zingberis 2 parts, Self-raising flour 20 parts, 10 parts of egg, milk powder 4
Part, white sugar 2 parts, 4 parts of butter, Mel 2 parts, 1 part of fruit beverage powder and Sal 2 parts, then add water mixed
Close and uniformly make.
The production technology of the ginger biscuit containing soybean polypeptide that the present invention provides, its concrete production technology is as follows
Described:
The first step: weigh Self-raising flour 20 parts, 10 parts of egg, white sugar 2 parts, butter 4 by weight
Part and Sal 2 parts, then add water and be sufficiently mixed into dough, dough mould is made diameter 12mm thickness 3mm
Circular tube shaped, a length of 12cm, standby；
Second step: with soybean protein isolate that protein content is 70% as raw material, be configured to mass fraction 10%
Solution, 90 DEG C of pretreatment 10min；60 DEG C, pH8.0, enzyme concentration 5.18 × 10-2Under conditions of AU/g,
With Acalcase alkaline protease enzymolysis 4h, hydrolytic process is continuously added into 0.5mol/L NaOH, controls
pH8.0；90 DEG C of water bath processing 10min enzyme denaturing of enzymolysis solution, 1mol/L HCl adjusts pH to 4.4-4.6,
10000r/min is centrifuged 15min and removes precipitation；Supernatant carries out lyophilization and obtains soybean polypeptide；
3rd step: weigh soybean polypeptide 2 parts, Sucus Zingberis 2 parts, milk powder 4 parts and Mel 2 parts by weight and fill
Divide and be mixed and made into stuffing material, stuffing material is injected in the circular tube shaped model that in the first step, dough is made, make cookies raw
Base, a diameter of 12mm of green compact, a length of 12cm；
4th step: the green compact prepared in the 3rd step are toasted, fire in a stove before fuel is added temperature 160 DEG C, face fire temperature
170 DEG C, toasting 18min, one layer of Mel of uniform application after cooling, cylindrical cookies is divided into upper and lower two parts,
Wherein upper part 9cm, lower part 3cm, all viscous glutinous milk powder of 9cm part, white；3cm part is all
Even viscous glutinous fruit beverage powder, in yellow, ultimately forms the face shaping of cigarette.
Embodiment three:
The present invention provide the ginger biscuit containing soybean polypeptide be by soybean polypeptide, Sucus Zingberis, Self-raising flour,
Egg, milk powder, white sugar, butter, Mel, fruit beverage powder, Sal and water are mixed, the most various materials
The weight portion of material is: soybean polypeptide 1.5 parts, Sucus Zingberis 1.5 parts, Self-raising flour 18 parts, 8 parts of egg, milk
3 parts of powder, white sugar 1.5 parts, 3 parts of butter, Mel 1.5 parts, 0.8 part of fruit beverage powder and Sal 1.3 parts,
Then the mix homogeneously that adds water is made.
The production technology of the ginger biscuit containing soybean polypeptide that the present invention provides, its concrete production technology is as follows
Described:
The first step: weigh Self-raising flour 18 parts, 8 parts of egg, white sugar 1.5 parts, butter 3 by weight
Part and Sal 1.3 parts, then add water and be sufficiently mixed into dough, dough mould is made diameter 12mm thickness 3mm
Circular tube shaped, a length of 12cm, standby；
Second step: with soybean protein isolate that protein content is 70% as raw material, be configured to mass fraction 10%
Solution, 90 DEG C of pretreatment 10min；60 DEG C, pH8.0, enzyme concentration 5.18 × 10-2Under conditions of AU/g,
With Acalcase alkaline protease enzymolysis 4h, hydrolytic process is continuously added into 0.5mol/L NaOH, controls
pH8.0；90 DEG C of water bath processing 10min enzyme denaturing of enzymolysis solution, 1mol/L HCl adjusts pH to 4.4-4.6,
10000r/min is centrifuged 15min and removes precipitation；Supernatant carries out lyophilization and obtains soybean polypeptide；
3rd step: weigh soybean polypeptide 1.5 parts, Sucus Zingberis 1.5 parts, milk powder 3 parts and Mel 1.5 by weight
Part is sufficiently mixed makes stuffing material, is injected by stuffing material in the circular tube shaped model that in the first step, dough is made, makes cake
Dry green compact, a diameter of 12mm of green compact, a length of 12cm；
4th step: the green compact prepared in the 3rd step are toasted, fire in a stove before fuel is added temperature 155 DEG C, face fire temperature 180 DEG C,
Baking 16min, one layer of Mel of uniform application after cooling, cylindrical cookies is divided into upper and lower two parts, Qi Zhongshang
Part 9cm, lower part 3cm, all viscous glutinous milk powder of 9cm part, white；3cm part is the most viscous glutinous
Fruit beverage powder, in yellow, ultimately forms the face shaping of cigarette.
Claims (1)
1. a production technology for the ginger biscuit containing soybean polypeptide, its concrete production technology is as described below:
The first step: weigh by weight Self-raising flour 15-20 part, egg 5-10 part, white sugar 1-2 part,
Butter 2-4 part and Sal 0.5-2 part, then add water and be sufficiently mixed into dough, made directly by dough mould
The circular tube shaped of footpath 12mm thickness 3mm, a length of 12cm, standby；
Second step: with soybean protein isolate that protein content is 70% as raw material, be configured to mass fraction 10%
Solution, 90 DEG C of pretreatment 10min；60 DEG C, pH8.0, enzyme concentration 5.18 × 10-2Under conditions of AU/g,
With Acalcase alkaline protease enzymolysis 4h, hydrolytic process is continuously added into 0.5mol/L NaOH, controls
pH8.0；90 DEG C of water bath processing 10min enzyme denaturing of enzymolysis solution, 1mol/L HCl adjusts pH to 4.4-4.6,
10000r/min is centrifuged 15min and removes precipitation；Supernatant carries out lyophilization and obtains soybean polypeptide；
3rd step: weigh soybean polypeptide 1-2 part, Sucus Zingberis 1-2 part, milk powder 2-4 part and Mel by weight
1-2 part is sufficiently mixed makes stuffing material, is injected by stuffing material in the circular tube shaped model that in the first step, dough is made, makes
Cookies green compact, a diameter of 12mm of green compact, a length of 12cm；
4th step: the green compact prepared in the 3rd step are toasted, fire in a stove before fuel is added temperature 150-160 DEG C, face fire temperature
Spending 170-190 DEG C, toast 14-18min, one layer of Mel of uniform application after cooling, cylindrical cookies is divided into
Two parts up and down, wherein upper part 9cm, lower part 3cm, all viscous glutinous milk powder of 9cm part, white；
The most viscous glutinous fruit beverage powder of 3cm part, in yellow, ultimately forms the face shaping of cigarette.
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| CN201410525896.5A CN104222237B (en) | 2014-10-08 | 2014-10-08 | A kind of ginger biscuit containing soybean polypeptide and production technology thereof |
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| CN201410525896.5A CN104222237B (en) | 2014-10-08 | 2014-10-08 | A kind of ginger biscuit containing soybean polypeptide and production technology thereof |
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| CN104222237B true CN104222237B (en) | 2016-09-28 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104542864A (en) * | 2015-02-05 | 2015-04-29 | 吉林大学 | Soybean peptide pancake and preparation method thereof |
| CN104920557A (en) * | 2015-06-30 | 2015-09-23 | 李耀宗 | Soda biscuit containing filling heart, and production technology thereof |
| CN110999933A (en) * | 2019-12-03 | 2020-04-14 | 襄阳蒙肽生物有限公司 | Polypeptide biscuit and preparation method thereof |
| CN110999938A (en) * | 2019-12-26 | 2020-04-14 | 苏州红冠庄国药股份有限公司 | Method for extracting antler polypeptide from antler, product and application method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1303887C (en) * | 2004-05-24 | 2007-03-14 | 冯昀 | Nutrient flour pastry |
| CN101336708B (en) * | 2008-08-13 | 2012-05-30 | 黎秋萍 | Soya-bean polypeptides weight reduction food |
| CN102461621A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ginger juice biscuits and preparation method thereof |
| CN103651697A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Licorice millet biscuit |
| CN104026203A (en) * | 2014-06-30 | 2014-09-10 | 宋汉平 | Glucan biscuit |
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