CN104542859A - Processing method for grape seed superfine powder reinforcement cookies - Google Patents
Processing method for grape seed superfine powder reinforcement cookies Download PDFInfo
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- CN104542859A CN104542859A CN201410831999.4A CN201410831999A CN104542859A CN 104542859 A CN104542859 A CN 104542859A CN 201410831999 A CN201410831999 A CN 201410831999A CN 104542859 A CN104542859 A CN 104542859A
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- grape seed
- farina
- cookies
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- seed ultramicro
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a processing method for grape seed superfine powder reinforcement cookies and belongs to the technical field of food processing. The method comprises the following steps: performing superfine grinding on grape seeds to obtain superfine powder; adding the grape seed superfine powder into cookies through power mixing, flower extrusion molding, baking and cooling processes to obtain the grape seed superfine powder reinforcement cookies with antioxidant function activity and rich dietary fibers. Through the superfine grinding, the dietary fibers in the grape seeds have high processing applicability, good taste and brownish red-chocolate color, and patterns of a product are more attractive; wine grape skin residues serving as new food resources are finely and deeply developed, so that the comprehensive utilization rate of the grape skin residue resources is improved, the economical benefit is higher, and a processing technology is simple, and suitable for industrial production.
Description
Technical field
The invention belongs to food processing technology field, relate to fortification cookies, particularly relate to the processing method of a kind of grape seed ultramicro-farina strengthening cookies.
Background technology
Cookies as a kind of very loose, pure taste, nutritious food, Chang Zuowei staple food and fancy food, but it is also simultaneously the low moisture bakery product of a kind of high sugar, high grease.Along with " three is high " food is taken in too much, the disease incidences relevant with dietary structure such as coronary heart disease, artery sclerosis, high fat of blood raise gradually, and serious threat human health, affected the work of people and life.Therefore, health, leisure, the functional main flow direction being cookies and developing.
Stronger oil, moisture holding capacity and compatibilization is held because dietary fiber has, the frequency of enterocinesia can be accelerated, therefore there is whole intestines, defaecation, prevent and treat intestines problem and constipation, regulation and control serum cholesterol, hypotensive, prevention and cure of cardiovascular disease, hypoglycemic, prevent and treat diabetes and the physiological function such as prevention of obesity, fat-reducing.The dietary fiber class cookie sold in the market mostly is and adds the product of wheat edible fiber, but due to wheat edible fiber self particle large and there is hygroscopicity, easily lump, cause and affect mouthfeel and product appearance.
Grape pip, as the accessory substance of Grape Wine Industry, contains the abundant function nutrition composition such as functional polyphenol, grape-kernel oil, cellulose.Polyphenols has the functional activity of multiple excellence, include stronger angiocardiopathy preventing, hypotensive, antioxidation, and obvious effect such as antibacterial, anticancer, wherein especially representative with the OPC be rich in grape pip (OPC) most, it is one of the most effective natural of removing people interior free yl of generally acknowledging in the world at present, and the ability of its scavenging free radicals is ascorbic 17 times, 50 times of vitamin E.Existing research checking, added to by plant polyphenol extract in bakery product, greatly can improve the anti-oxidant vigor of bakery product, but plant polyphenol extract adopts extract by solvents mostly, dissolvent residual brings food-safety problem hidden danger.Meanwhile, a large amount of accessory substances after polyphenol purification, processing, and process spent solvent also can cause higher environmental treatment cost.
Summary of the invention
The object of the invention is to, overcome above-mentioned the deficiencies in the prior art, provide a kind of grape seed ultramicro-farina to strengthen the processing method of cookies.Natural grape seed is become Ultramicro-powder by ultramicro grinding processing by the method, adds in cookies, obtains having anti-oxidation function activity, is rich in the grape seed ultramicro-farina of dietary fiber strengthening cookies.
To achieve these goals, the technical solution used in the present invention is:
A processing method for grape seed ultramicro-farina strengthening cookies, specifically comprises the following steps:
(1) ultramicro grinding: after clean for grape pip drying, sterilization, carry out ultramicro grinding process, obtain grape seed ultramicro-farina;
(2) adjust powder: at room temperature softened by butter, add soft white sugar, egg liquid, beat evenly; Then add flour, water, milk powder, salt, baking powder and grape seed ultramicro-farina successively, beat evenly, obtain mixed material;
(3) squeeze spend shaping: mixed material use syringe extrude style equably, make shaping biscuit;
(4) toast: shaping biscuit sends into oven for baking;
(5) cool: after baking terminates, at room temperature cool, obtain grape seed ultramicro-farina strengthening cookies.
Further, the source of described grape pip is more than one in grape variety longan, Cabernet Sauvignon, Chardonnay.
Further, described in step (1), the particle diameter of grape seed ultramicro-farina is 1 ~ 50 μm.
Further, in step (2), the mass parts ratio of each raw material is butter 70 ~ 90, soft white sugar 40 ~ 50, egg liquid 60 ~ 80, flour 80 ~ 120, water 60 ~ 80, milk powder 2 ~ 4, salt 0.5 ~ 1.5, baking powder 0.5 ~ 1.5, grape seed ultramicro-farina 0.1 ~ 15.
Preferably, in step (2), the mass parts ratio of each raw material is butter 80, soft white sugar 45, egg liquid 70, flour 100, water 70, milk powder 3, salt 1, baking powder 1, grape seed ultramicro-farina 5 ~ 10.
Further, described in step (4), the temperature of baking is 190 ~ 210 DEG C, time 7 ~ 15min.
Preferably, described in step (4), the temperature of baking is 200 DEG C, time 10min.
The grape seed ultramicro-farina strengthening cookies that the present invention also provides a kind of said method to make.
Beneficial effect of the present invention:
(1) grape seed ultramicro-farina adds in cookies by the present invention, obtains having anti-oxidation function activity, is rich in the fortification cookies of dietary fiber.
(2) ultramicro grinding technique eliminates the food security hidden danger such as the dissolvent residual of natural component extraction process existence, the bioactive ingredients such as polyphenols, high unsaturated fatty acid, cellulose be rich in grape pip is transferred in product efficiently and safely, achieves the complete utilization of grape pip functional components.
(3) ultramicro grinding process makes the dietary fiber in grape pip obtain excellent processing applicability, good mouthfeel, reddish brown-chocolate color and luster, and the decorative pattern of product is also more attractive in appearance.
(4) wine grape pomace is carried out profound exploitation as new resource for food, improve the comprehensive utilization ratio of grape skin resource, there is higher economic benefit.
(5) processing technology of grape seed ultramicro-farina strengthening cookies of the present invention is simple, is suitable for suitability for industrialized production.
Accompanying drawing explanation
Fig. 1 is the fabrication processing figure of grape seed ultramicro-farina strengthening cookies.
Detailed description of the invention
Below in conjunction with specific embodiments and the drawings, the present invention will be further described, but can not be interpreted as limiting the scope of the invention.Some nonessential improvement and adjustment that any person skilled in art of being familiar with does the present invention according to the invention described above content, all should be encompassed within protection scope of the present invention.
Embodiment 1
After longan grape seed after wine brewing is carried out clean drying, sterilization, carry out ultramicro grinding process, obtain grape seed ultramicro-farina, its particle diameter is 1 ~ 50 μm; Get 3750g butter to soften in room temperature in advance, dismiss and turn white to expansion, add 2000g soft white sugar, 4000g egg liquid, beat evenly, egg liquid gradation adds, and limit edged is beaten; Then add flour 5000g, water 3250g, milk powder 150g, salt 50g, baking powder 45g, grape seed ultramicro-farina 250g successively, beat evenly, obtain mixed material; Mixed material uses syringe to extrude style equably, makes shaping biscuit; Shaping biscuit sends into oven for baking, and temperature is 205 DEG C, time 10min; After baking terminates, at room temperature cool, obtain grape seed ultramicro-farina strengthening cookies.Above-mentioned manufacture craft process as shown in Figure 1.
The color of mode to above-mentioned cookies of sensory evaluation, outward appearance, structure, local flavor, overall acceptance is adopted to analyze, spss 18.0 pairs of organoleptic analysis's data are used to carry out statistical analysis, to determine the difference between each group, and then judge the feasibility that grape seed ultramicro-farina adds.Result shows, the interpolation of grape seed ultramicro-farina does not all have significant difference (P<0.05) in the local flavor of cookies, matter structure, overall acceptance, and appraisal result is all greater than 5.
Embodiment 2
After cabernet sauvignon grape seed after wine brewing is carried out clean drying, sterilization, carry out ultramicro grinding process, obtain grape seed ultramicro-farina, its particle diameter is 1 ~ 50 μm; Get 80Kg butter to soften in room temperature in advance, dismiss and turn white to expansion, add 45Kg soft white sugar, 70Kg egg liquid, beat evenly, egg liquid gradation adds, and limit edged is beaten; Then add flour 100Kg, water 70Kg, milk powder 3Kg, salt 1Kg, baking powder 1Kg, grape seed ultramicro-farina 10Kg successively, beat evenly, obtain mixed material; Mixed material uses syringe to extrude style equably, makes shaping biscuit; Shaping biscuit sends into oven for baking, and temperature is 200 DEG C, time 14min; After baking terminates, at room temperature cool, obtain grape seed ultramicro-farina strengthening cookies.
The color of mode to above-mentioned cookies of sensory evaluation, outward appearance, structure, local flavor, overall acceptance is adopted to analyze, spss 18.0 pairs of organoleptic analysis's data are used to carry out statistical analysis, to determine the difference between each group, and then judge the feasibility that grape seed ultramicro-farina adds.Result shows, the interpolation of grape seed ultramicro-farina does not all have significant difference (P<0.05) in the local flavor of cookies, matter structure, overall acceptance, and appraisal result is all greater than 5.
Claims (8)
1. a processing method for grape seed ultramicro-farina strengthening cookies, is characterized in that, comprise the following steps:
(1) ultramicro grinding: after clean for grape pip drying, sterilization, carry out ultramicro grinding process, obtain grape seed ultramicro-farina;
(2) adjust powder: at room temperature softened by butter, add soft white sugar, egg liquid, beat evenly; Then add flour, water, milk powder, salt, baking powder and grape seed ultramicro-farina successively, beat evenly, obtain mixed material;
(3) squeeze spend shaping: mixed material use syringe extrude style equably, make shaping biscuit;
(4) toast: shaping biscuit sends into oven for baking;
(5) cool: after baking terminates, at room temperature cool, obtain grape seed ultramicro-farina strengthening cookies.
2. the processing method of grape seed ultramicro-farina according to claim 1 strengthening cookies, is characterized in that, the source of described grape pip is more than one in grape variety longan, Cabernet Sauvignon, Chardonnay.
3. the processing method of grape seed ultramicro-farina strengthening cookies according to claim 1, it is characterized in that, described in step (1), the particle diameter of grape seed ultramicro-farina is 1 ~ 50 μm.
4. the processing method of grape seed ultramicro-farina strengthening cookies according to claim 1, it is characterized in that, in step (2), the mass parts of each raw material is than being butter 70 ~ 90, soft white sugar 40 ~ 50, egg liquid 60 ~ 80, flour 80 ~ 120, water 60 ~ 80, milk powder 2 ~ 4, salt 0.5 ~ 1.5, baking powder 0.5 ~ 1.5, grape seed ultramicro-farina 0.1 ~ 15.
5. the processing method of grape seed ultramicro-farina strengthening cookies according to claim 1, it is characterized in that, in step (2), the mass parts of each raw material is than being butter 80, soft white sugar 45, egg liquid 70, flour 100, water 70, milk powder 3, salt 1, baking powder 1, grape seed ultramicro-farina 5 ~ 10.
6. the processing method of grape seed ultramicro-farina strengthening cookies according to claim 1, it is characterized in that, described in step (4), the temperature of baking is 190 ~ 210 DEG C, time 7 ~ 15min.
7. the processing method of grape seed ultramicro-farina strengthening cookies according to claim 1, it is characterized in that, described in step (4), the temperature of baking is 200 DEG C, time 10min.
8. the grape seed ultramicro-farina that the arbitrary described method of claim 1-7 makes strengthens cookies.
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| CN201410831999.4A CN104542859B (en) | 2014-12-26 | 2014-12-26 | The processing method that a kind of grape seed ultramicro-farina strengthens cookies |
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| CN104542859B CN104542859B (en) | 2018-04-06 |
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Cited By (8)
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| CN104798854A (en) * | 2015-05-11 | 2015-07-29 | 西北农林科技大学 | Method for making grape pomace dietary fiber nutritious biscuits |
| CN104996525A (en) * | 2015-07-29 | 2015-10-28 | 句容市丰源生态农业有限公司 | Black garlic grape skin biscuits and preparation method thereof |
| CN105010485A (en) * | 2015-07-16 | 2015-11-04 | 陆开云 | Blood pressure lowering biscuit and preparation method thereof |
| CN105053137A (en) * | 2015-08-31 | 2015-11-18 | 新疆阿尔曼清真食品工业集团有限公司 | Cyperus esculentus cookie and preparation method thereof |
| CN106305892A (en) * | 2015-06-18 | 2017-01-11 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Chili seed meal dietary crude fiber cookies and preparation method thereof |
| CN106819028A (en) * | 2017-01-24 | 2017-06-13 | 钦州市钦南区科学技术情报研究所 | A kind of dry preparation method of dragon fruit seed muffin |
| CN109275680A (en) * | 2018-12-14 | 2019-01-29 | 中国农业科学院农产品加工研究所 | The preparation method of full beans cookies |
| CN109874838A (en) * | 2019-04-03 | 2019-06-14 | 山西戎子酒庄有限公司 | A kind of vinifera seed peel biscuit and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798854A (en) * | 2015-05-11 | 2015-07-29 | 西北农林科技大学 | Method for making grape pomace dietary fiber nutritious biscuits |
| CN106305892A (en) * | 2015-06-18 | 2017-01-11 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Chili seed meal dietary crude fiber cookies and preparation method thereof |
| CN105010485A (en) * | 2015-07-16 | 2015-11-04 | 陆开云 | Blood pressure lowering biscuit and preparation method thereof |
| CN104996525A (en) * | 2015-07-29 | 2015-10-28 | 句容市丰源生态农业有限公司 | Black garlic grape skin biscuits and preparation method thereof |
| CN105053137A (en) * | 2015-08-31 | 2015-11-18 | 新疆阿尔曼清真食品工业集团有限公司 | Cyperus esculentus cookie and preparation method thereof |
| CN106819028A (en) * | 2017-01-24 | 2017-06-13 | 钦州市钦南区科学技术情报研究所 | A kind of dry preparation method of dragon fruit seed muffin |
| CN109275680A (en) * | 2018-12-14 | 2019-01-29 | 中国农业科学院农产品加工研究所 | The preparation method of full beans cookies |
| CN109275680B (en) * | 2018-12-14 | 2022-05-03 | 中国农业科学院农产品加工研究所 | Preparation method of whole-bean cookies |
| CN109874838A (en) * | 2019-04-03 | 2019-06-14 | 山西戎子酒庄有限公司 | A kind of vinifera seed peel biscuit and preparation method thereof |
| CN109874838B (en) * | 2019-04-03 | 2021-04-20 | 山西戎子酒庄有限公司 | Wine grape seed skin biscuit and preparation method thereof |
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