CN104604993A - Okra nutritious biscuit and making method thereof - Google Patents

Abstract

The invention discloses a preparation method of okra nutritional biscuits. The main method is as follows: firstly separate the egg yolk from the egg white, mix the egg white with wheat flour and water, put it into a mixer and whip evenly, so that the gluten protein forms a network Structure, prepare batter, and set aside; then beat the remaining egg yolk, vegetable oil, and low DE maltodextrin into a uniform emulsion, add okra powder, pour it into a mixer and mix well, so that the egg yolk, vegetable oil 1. The emulsion formed by maltodextrin fully wraps the fibers in the whole okra powder to prepare the okra pulp for later use; finally, mix the flour pulp, the okra pulp and other raw and auxiliary materials, and then bake. The biscuits made by this method can effectively improve the shortcomings of dietary fiber biscuits such as poor cohesiveness and fragility. In addition, using low-DE maltodextrin as a fat substitute reduces the amount of fat used in biscuits and improves the nutritional value of biscuits.

Description

A kind of okra nutrition biscuit and preparation method thereof

technical field

The invention relates to a food processing and production method, which belongs to the field of deep processing of snack foods, and in particular to a biscuit processing method.

Background technique

Okra is an annual herbaceous plant of the Malvaceae genus Okra, also known as okra, with high nutritional value. The fruit is rich in dietary fiber, protein, free amino acids, vitamins and minerals, etc., and is rich in flavonoids, polysaccharides, etc. an active ingredient. Okra is rich in protein, the tender pods contain about 2.5% protein, and the seeds contain about 25% protein. In addition, okra is also rich in polysaccharides, mainly pectin, which is a kind of soluble dietary fiber, which has the functions of laxative, reducing the accumulation of toxins in the body, and lowering cholesterol levels. Polysaccharides such as protein and pectin in okra form a viscous glycoprotein, which can protect gastric mucosa and enhance skin elasticity.

The okra tea biscuit disclosed in 201310411537.2 is made of fresh okra and wheat flour. The fresh okra has a short picking period and is not easy to preserve.

201310740839.4 The okra waste residue dietary fiber biscuit disclosed only selects the dietary fiber in the okra, does not make full use of the nutrient substance viscous protein in the okra, and has similar effects to other dietary fiber biscuits.

In recent years, high dietary fiber biscuits have been favored by many consumers, but dietary fiber biscuits have a rough taste and poor palatability, and because fiber does not contain gluten protein, adding fiber to biscuits is not conducive to the formation of wheat flour gluten network, thereby reducing the dough quality. The stickiness makes the biscuits very easy to break, which is not conducive to storage and transportation.

Contents of the invention

In view of the above disadvantages, the object of the present invention is to provide an okra nutritional biscuit with high nutritional value, good taste, unbreakable, convenient for storage and transportation and a preparation method thereof.

In order to achieve the above object, the present invention adopts the following technical solutions, wherein the parts of raw materials are parts by weight unless otherwise specified.

An okra nutritious biscuit is characterized in that: the biscuit is made of the following raw materials in proportion by weight:

20-30 servings of wheat flour

Okra whole powder 25-35 servings

Xylitol 5-10 parts

Maltitol 10-15 parts

Low DE maltodextrin 4~8 servings

Edible salt 0.3～0.6 parts

Vegetable oil 10-15 parts

Eggs 5-10 servings

Sodium bicarbonate 0.2～0.4 parts

4-8 parts of water.

Further, an okra nutritional biscuit is made of the following raw materials in proportion by weight:

Wheat flour 25 parts

Okra whole powder 30 servings

Xylitol 7 parts

Maltitol 12 parts

Low DE maltodextrin 6 servings

Edible salt 0.5 parts

vegetable oil 12 parts

Eggs 7 servings

Sodium bicarbonate 0.3 parts

6 parts of water.

The DE value of the low DE maltodextrin is 5-10.

The preparation method of described okra nutrition biscuit comprises the following steps:

(1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for about 4 hours, powder the dried okra slices, sieve, and take 200-mesh okra fines. Flour, get whole okra powder. The moisture content of the whole okra powder is less than 5%, which can be stored for a long time.

(2) First separate the egg yolk from the egg white, mix the egg white with wheat flour and water, put it into a mixer and beat evenly at a speed of 500 rpm for 3 minutes to obtain a batter; long-term mixing should be avoided. The time is whipped so that the gluten network structure is broken.

(3) Whip the remaining egg yolk, vegetable oil, and low-DE maltodextrin into a uniform emulsion, then add okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp; in this process, egg yolk, vegetable oil , The emulsion formed by maltodextrin can fully wrap the fiber in the whole okra powder, so that the final okra biscuit has a delicate taste.

(4) Mix the flour paste, okra pulp, xylitol, maltitol, edible salt, and sodium bicarbonate prepared in the above process evenly to obtain dough. This process does not require excessive stirring to avoid destroying the protein network structure.

(5) Put the dough in a mold, put it into an oven for baking, the baking temperature is 140-150°C, and the baking time is 10-15 minutes, and the okra nutritional biscuits can be obtained after cooling.

In the preparation process of the okra biscuit of the present invention, the yolk and egg white of the egg must be separated, and then enter different procedures, mainly using the characteristic that the protein content in the egg white is high, first mixing the egg white with flour and water and whipping, Promote the dough to form a network structure, thereby enhancing the cohesion of okra biscuits, a high dietary fiber biscuit, and the tensile resistance of the dough. Then, using the emulsifying properties of egg yolk, vegetable oil, and low-DE maltodextrin, the three are made into an emulsion, and then the dietary fiber in the whole okra powder is wrapped to make the biscuit taste delicate. If whole egg liquid or only egg yolk is used directly, the biscuits made are easily broken, which is not conducive to preservation and transportation. If egg white is used alone, the formed biscuits will have poor moldability and rough taste.

The present invention has the following advantages:

1. The biscuits have low water content and hard texture. Excessive consumption is not conducive to protecting the gastric mucosa. The viscous protein composed of pectin and protein in okra has the effects of protecting gastric mucosa and enhancing skin elasticity, and okra itself has high nutritional value. The biscuits made of okra just make up for the shortcomings of existing biscuits.

2. Studies have shown that the human tongue feels 10 μm to the particles. When the particle size is less than 10 μm, the tongue cannot distinguish individual particles, so that edible products have a lubricating feeling similar to fat and cream. The present invention uses maltodextrin with a DE value of 5-10 (particle size is about 6-7 μm) as a partial fat substitute, so that the biscuit can reduce the amount of oil used while maintaining a good taste, and improve the nutrition of the biscuit Value, with low DE maltodextrin with a DE value of 5~10 as a fat substitute, adding 4-8 parts by weight of the dextrin and 10-15 parts by weight of vegetable oil to the biscuit makes the biscuit taste the same as adding only The mouthfeel of the biscuit made by the vegetable oil of 14-23 parts by weight is similar.

3. In the present invention, fresh okra is powdered after low-temperature drying to obtain okra powder that is easy to preserve, which not only retains the nutritional value of okra, but also uses dry okra powder to process biscuits, avoiding the seasonality of raw materials. Influence, the shelf-life of the product that makes reaches more than one year, can realize industrialized production.

4. The present invention processes okra, a vegetable with high nutritional value, into a convenient and instant snack food, which is convenient for the popularization and promotion of okra products.

5. The biscuits produced by the present invention can effectively improve the shortcomings of dietary fiber biscuits such as poor cohesion and fragility. In addition, using low-DE maltodextrin as a fat substitute reduces the amount of oil used in biscuits and improves the nutrition of biscuits. value.

Detailed ways

The present invention is specifically described below through the examples, it is necessary to point out that the present examples are only used to further illustrate the present invention, and can not be interpreted as limiting the protection scope of the present invention, those skilled in the art can according to the above-mentioned present invention The content of the invention makes some non-essential improvements and adjustments.

Example 1

Preparation of Okra Nutritious Biscuits:

(1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for 4 hours, then powder the dried okra slices, sieve, and take 200-purpose okra Fine okra powder is the whole okra powder;

(2) Get 5kg eggs, now the yolk and egg white of the egg are separated, get the egg white and mix it with 20kg wheat flour and 4kg water, put it into a mixer and whip evenly, the rotating speed is 500 rpm, and the whipping time is 3 minutes;

(3) Beat the remaining egg yolk, 10kg of vegetable oil, and 4kg of low-DE maltodextrin with a DE value of 5 to form a uniform emulsion, then add 25kg of okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp ;

(4) Mix the flour paste prepared by the above process, okra pulp, 5kg xylitol, 10kg maltitol, 0.3kg edible salt, and 0.2kg sodium bicarbonate to obtain dough;

(5) Put the dough in a mold, put it in an oven for baking, the baking temperature is 140°C, the baking time is 10 minutes, and the okra nutritional biscuits can be obtained after cooling.

Example 2

(1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for 4 hours, then powder the dried okra slices, sieve, and take 200-purpose okra Fine okra powder is the whole okra powder;

(2) Get 7kg eggs, now separate the yolk and egg white of the egg, get the egg white and mix it with 25kg wheat flour and 6kg water, put it into a mixer and beat evenly, the rotating speed is 500 rpm, and the whipping time is 3 minutes;

(3) Beat the remaining egg yolk, 12kg of vegetable oil, and 6kg of low-DE maltodextrin with a DE value of 7 to form a uniform emulsion, then add 30kg of okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp ;

(4) Mix the flour paste prepared by the above process, okra pulp, 7kg xylitol, 12kg maltitol, 0.5kg edible salt, and 0.3kg sodium bicarbonate to obtain dough;

(5) Put the dough in a mold, put it in an oven for baking, the baking temperature is 145°C, and the baking time is 15 minutes. After cooling, the okra nutritional biscuits can be obtained.

Example 3

Preparation of Okra Nutritious Biscuits:

(1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for 4 hours, then powder the dried okra slices, sieve, and take 200-purpose okra Fine okra powder is the whole okra powder;

(2) Get 10kg of eggs, now separate the yolk and egg white of the egg, get the egg white and mix it with 30kg of wheat flour and 8kg of water, put it into a mixer and whip it evenly, the rotating speed is 500 rpm, and the whipping time is 3 minutes;

(3) Beat the remaining egg yolk, 15kg of vegetable oil, and 8kg of low-DE maltodextrin with a DE value of 10 to form a uniform emulsion, then add 35kg of okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp ;

(4) Mix the flour paste prepared by the above process, okra pulp, 10kg xylitol, 15kg maltitol, 0.6kg edible salt, and 0.4kg sodium bicarbonate to obtain dough;

(5) Put the dough into a mold, put it into an oven for baking, the baking temperature is 150°C, and the baking time is 15 minutes. After cooling, the okra nutritional biscuits can be obtained.

The okra nutritional biscuits prepared in Examples 1-3 have high nutritional value, good taste, good formability, are not easily broken, and are convenient for storage and transportation.

Claims (5)

1. A kind of okra nutrition biscuit is characterized in that: by weight ratio, the biscuit is made of the following raw materials: 20-30 servings of wheat flour Okra whole powder 25-35 servings Xylitol 5-10 parts Maltitol 10-15 parts Low DE maltodextrin 4~8 servings Edible salt 0.3～0.6 parts Vegetable oil 10-15 parts Eggs 5-10 servings Sodium bicarbonate 0.2～0.4 parts 4-8 parts of water. 2. The okra nutritional biscuit according to claim 1, characterized in that: the DE value of the low DE maltodextrin is 5-10. 3. The okra nutritional biscuit according to claim 1 or 2, characterized in that: the biscuit is made of the following raw materials according to the proportion by weight: Wheat flour 25 parts Okra whole powder 30 servings Xylitol 7 parts Maltitol 12 parts Low DE maltodextrin 6 servings Edible salt 0.5 parts vegetable oil 12 parts Eggs 7 servings Sodium bicarbonate 0.3 parts 6 parts of water. 4. a preparation method of okra nutritional biscuit as claimed in claim 1, is characterized in that: this preparation method comprises the following steps: (1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for about 4 hours, powder the dried okra slices, sieve, and take 200-mesh okra fines. Flour, get whole okra powder; (2) Separate the egg yolk from the egg white first, take the egg white, mix it with wheat flour and water, put it into a mixer and beat evenly, the speed of rotation is 500 rpm, and the whipping time is 3 minutes to obtain flour paste; (3) Beat the remaining egg yolk, vegetable oil, and low-DE maltodextrin into a uniform emulsion, then add the whole okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp; (4) Mix the flour paste, okra pulp, xylitol, maltitol, edible salt, and sodium bicarbonate prepared by the above process to obtain dough; (5) Put the dough in a mold, put it into an oven for baking, the baking temperature is 140-150°C, and the baking time is 10-15 minutes, and the okra nutritional biscuits can be obtained after cooling. 5. a preparation method of okra nutritional biscuit as claimed in claim 3, is characterized in that: this preparation method comprises the following steps: (1) Preparation of whole okra powder: Cut the washed fresh okra into thin slices of 2-2.5 cm, dry at 40-50°C for about 4 hours, powder the dried okra slices, sieve, and take 200-mesh okra fines. Flour, get whole okra powder; (2) Separate the egg yolk from the egg white first, take the egg white, mix it with wheat flour and water, put it into a mixer and beat evenly, the speed of rotation is 500 rpm, and the whipping time is 3 minutes to obtain flour paste; (3) Beat the remaining egg yolk, vegetable oil, and low-DE maltodextrin with a DE value of 5-10 to form a uniform emulsion, then add okra powder, pour it into a mixer and mix thoroughly to obtain okra pulp ; (4) Mix the flour paste, okra pulp, xylitol, maltitol, edible salt, and sodium bicarbonate prepared by the above process to obtain dough; (5) Put the dough in a mold, put it into an oven for baking, the baking temperature is 140-150°C, and the baking time is 10-15 minutes, and the okra nutritional biscuits can be obtained after cooling.