CN104757064A - Bran purple sweet potato pumpkin effervescent biscuit and preparation technique thereof - Google Patents
Bran purple sweet potato pumpkin effervescent biscuit and preparation technique thereof Download PDFInfo
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- CN104757064A CN104757064A CN201510155853.7A CN201510155853A CN104757064A CN 104757064 A CN104757064 A CN 104757064A CN 201510155853 A CN201510155853 A CN 201510155853A CN 104757064 A CN104757064 A CN 104757064A
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Abstract
The invention discloses a bran purple sweet potato pumpkin effervescent biscuit and a preparation technique thereof. The bran purple sweet potato pumpkin effervescent biscuit is composed of the following components in part by weight: 5-60 parts of bran powder, 5-60 parts of purple sweet potato powder, 5-60 parts of pumpkin powder, 2-20 parts of tea polyphenol, 0.5-5 parts of stevioside, 2-20 parts of sodium alginate, 2-10 parts of PEG (polyethylene glycol), 2-10 parts of PVP (polyvinyl pyrrolidone), 1-10 parts of citric acid, and 1-10 parts of sodium bicarbonate. The preparation technique comprises the following steps: at first, weighing bran powder, purple sweet potato powder and pumpkin powder according to the mixture ratio; adding proper amount of purified water to combine, blend and mix evenly; secondly, baking the evenly blended and mixed mixture raw material; at last, placing the baked mixture in a mixing machine; adding sodium alginate, citric acid, sodium bicarbonate, tea polyphenol and stevioside to mix evenly; and then adding PVP absolute ethyl alcohol to prepare soft material; drying and obtaining grains; mixing with prescription amount of PEG; pressing to be a biscuit and packing. The effervescent biscuit is high in nutrition and convenient to eat.
Description
Technical field
The present invention relates to food processing technology field, particularly the purple potato pumpkin effervesce biscuit of a kind of wheat bran and preparation technology thereof.
Background technology
Wheat bran is exactly one deck seed coat that wheat is worn away at first in the process wearing into flour, and more slightly, after having ground flour, sieved what go is flour to mistake sieve, not in the past be exactly wheat bran.The health-care effect of wheat bran just describes in Compendium of Material Medica: " bran and wheat skin also, with the swimmer same sex, cure mainly abnormal sweating night sweat, time disease herpes simplex, the rich timid heat of fat waits disease ".Wheat bran contains mineral matter, vitamin, carbohydrate, the dietary fibers such as rich in protein, selenium and magnesium.Not only crude fibre, gross protein value are high for it, and quality is better.Compare with wheat berry with corn, its amino acid composition comparatively balances, and wherein lysine, tryptophan and threonine content are all higher, and particularly lysine content is up to 0.67%.In addition, the vitamin B complex of wheat bran and the content of vitamin E high, B
1content reaches 8.9 mg/kg, B
2content reaches 3.5 mg/kg, is that any food is all incomparable.In recent years, the whole-wheat food wind fan whole world, was also because the nutrition of wheat bran is complete: 1. wheat bran contains abundant dietary fiber, is the nutrient of needed by human, can improves the fibre composition in food, can improve constipation situation.2. owing to having taken in high microsteping composition, thus accelerate the excretion of cholesterol in human body, so it can make serum cholesterol decline, atherosclerotic formation is slowed down, helpful to fat-reducing.3. prevention colon and the carcinoma of the rectum is contributed to.4. can reduce estrogenic content in blood, can breast cancer be prevented.What 5. contain in wheat bran enriches B family vitamin, plays many functions in vivo, but also is indispensable nutritional labeling in food eubolism.6. bran dietary fiber also has good function of reducing blood sugar, and beautiful, Deng state very pays close attention to the increase of diabetic in recent years, and using increasing the absorption of dietary fiber as one of countermeasure suppressing diabetes.Bran dietary fiber raises blood sugar after meals and plays inhibitory action, and its mechanism is the viscosity that dietary fiber increases intestinal juice, hinders the diffusion of glucose, thus the absorption of the glucose that slows down, reduce blood-sugar content.Therefore wheat bran is fabulous raw materials of food processing.Therefore wheat bran has great meaning to the health maintaining human body.
Purple potato is again black potato, potato meat is that purple is to atropurpureus, containing the protein of about 20%, comprise 18 seed amino acids, easily by human consumption and absorption, comprising vitamin C, Cobastab, 8 kinds of vitamins such as vitamin A and phosphorus, iron etc. 10 several kinds of mineral elements, effect containing a large amount of is more importantly peculiar, the anthocyanidin that medical value is higher, anthocyanidin has preventive and therapeutic action to 100 various diseases, anthocyanidin is described as the water that continues, protein, fat, carbohydrate, vitamin, the seventh-largest essential nutrients after mineral matter, purple potato content of cellulose is high, this kind of material can keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases, selenium in purple potato is " anticancer king ", easily be absorbed by the body, effectively stay in serum, repair cardiac muscle, strengthen immunity of organisms, the free radical of cancer is produced in purged body, the synthesis of DNA and the division of cancer cell and growth in inhibition cancer cell, prevention cancer of the stomach, the generation of the diseases such as liver cancer.American is classified as " space food ", and Japanese is called " the first anticancer food ", is become " life prolonging food " by Taiwanese, and Hong Kong native is then called " vegetables queen ".Therefore purple potato is fabulous raw materials of food processing.
Pumpkin contains starch, protein, carrotene, Cobastab, vitamin C and the composition such as calcium, phosphorus.It is nutritious, is the melon dish that rural people often eats, and is day by day subject to the attention of urban human.Not only there is higher edibility.And have very important dietary function.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warp, energy moistening lung qi-benefitting, row of reducing phlegm is dense, and expelling parasite is detoxified, and controls and coughs Zhichuan, treats lung carbuncle and constipation, and has the effect such as diuresis, beauty treatment.In recent years, domestic and international medical expert, scholar's research experiment show, food pumpkin, treats hypertrophy of the prostate (pumpkin seeds can control hypertrophy of the prostate) in addition, prevents prostate cancer, prevents and treats the effect such as artery sclerosis and gastric mucosa ulcer, the inducing decomposition of calculi.In some country, it is described as " refreshing melon ", because it both can be grain, can be dish again.
Tea Polyphenols is the general name of Polyphenols of Tea, comprises flavanol compound, anthocyanin class, flavonoids, flavonols and phenolic acid class etc.Be mainly flavanols (catechin) class, catechin accounts for 60 ~ 80%.Tea Polyphenols is very large to human body effect, summed up reduce blood fat, suppress human body artery sclerosis, strengthen capillary function, reduce blood sugar, anti-oxidant, anti-ageing, radioresistance, sterilization, anti-inflammatory, anticancer, anti-sudden change etc.Such material has a wide range of applications at food and health products industry.
Effervesce biscuit is a kind of biscuit made for disintegrant with suitable organic monoacid and weak base.Can produce great amount of carbon dioxide gas after effervesce biscuit enters water thus dissolve rapidly, conveniently taking, nutriment is rapid, and bioavilability is high, easy to carry and cost is low.Effervesce biscuit compares with food powders or Particle Phase, has specific area little, and hygroscopicity is low, its stability of favourable raising and the advantage such as packing instructions are low.Oral administration effervescing biscuit is applicable to children, the elderly and chews the low patient of function of deglutition, the suspendible drink of one glass of sweet and sour taste is after quality good oral administration effervescing biscuit effervesce, easy to use, the contact surface of health composition and human body can be increased, improve effect.
Current biscuit nutritional labeling is single, and mouthfeel is comparatively hard, cannot meet the patient that children, the elderly and masticatory function are low, and be unfavorable for the absorption of human body to nutritional labeling, and powder biscuit or particle biscuit exist the high shortcoming of the easy moisture absorption, packing instructions in addition.
Summary of the invention
The object of the present invention is to provide a kind ofly to be of high nutritive value, the purple potato pumpkin effervesce biscuit of wheat bran of instant and preparation technology thereof.
The technical solution realizing the object of the invention is: a kind of wheat bran purple potato pumpkin effervesce biscuit, is made up of following component and weight portion:
Wheat bran 5-60 part, purple sweet potato powder 5-60 part, pumpkin powder 5-60 part, Tea Polyphenols 2-20 part, stevioside 0.5-5 part, sodium alginate 2-20 part, PEG 2-10 part, PVP 2-10 part, citric acid 1-10 part, sodium acid carbonate 1-10 part.
Preferably, the purity of described Tea Polyphenols is 20 ~ 90%.
Preferably, the viscosity of described sodium alginate is 200-1000mpa.s.
Preferably, the molecular weight of described PEG is 4000 ~ 6000.
Preferably, the K value of described PVP is 25 ~ 90.
A preparation technology for wheat bran purple potato pumpkin effervesce biscuit, comprises the following steps:
1) take wheat bran, purple sweet potato powder, pumpkin powder by described component proportion, add appropriate amount of purified water and carry out conjunction and expect, stir, mix;
2) mixed material be uniformly mixed is cured;
3) mixed material cured is placed in mixer, the sodium alginate of addO-on therapy proportioning, citric acid, sodium acid carbonate, Tea Polyphenols and stevioside are uniformly mixed, add PVP ethanol solution softwood again, cross 10-30 mesh sieve wet granular, dry under 50-70 DEG C of condition, cross the whole grain of 10-20 mesh sieve for subsequent use.
4) by 3) PEG (4000-6000) of the particle prepared and recipe quantity mixes, is pressed into cake, packs and get final product.
Preferably, step 1) described in wheat bran, purple sweet potato powder, pumpkin powder before taking all cross 100 mesh sieves.
Preferably, step 2) described in stoving temperature be 100 ~ 120 DEG C, the time of curing is 0.5 ~ 4 hour.
Preferably, step 3) described in the concentration of PVP ethanol solution be (5-30) g/mL.
Compared with prior art, its remarkable advantage is in the present invention: (1), containing wheat bran, purple potato, pumpkin and Tea Polyphenols, has prevention of obesity, glycosuria high fat of blood, hypercholesterolemia, relaxes bowel, effect of cancer-resisting; (2) excessive free radicals in the timely purged body of energy, improve SOD in body active, strengthen autoimmunity, useful health, promotes longevity; (3) convenient for children, the elderly and chew the effervesce biscuit that function of deglutition immunocompromised patients uses, not easily the moisture absorption, packing instructions are low, have to be easy to industry and to change into product, the advantage of low cost of manufacture.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of wheat bran of the present invention purple potato pumpkin effervesce biscuit.
Detailed description of the invention
Below in conjunction with drawings and the specific embodiments, the present invention is described in further detail, but scope is not limited to described content.
Wheat bran of the present invention purple potato pumpkin effervesce biscuit, is made up of following component and weight portion:
Wheat bran 5-60 part, purple sweet potato powder 5-60 part, pumpkin powder 5-60 part, Tea Polyphenols 2-20 part, stevioside 0.5-5 part, sodium alginate 2-20 part, PEG 2-10 part, PVP 2-10 part, citric acid 1-10 part, sodium acid carbonate 1-10 part.
The purity of described Tea Polyphenols is 20 ~ 90%, and the viscosity of described sodium alginate is 200-1000mpa.s, and the molecular weight of described PEG is 4000 ~ 6000, and the K value of described PVP is 25 ~ 90.
Composition graphs 1, the preparation technology of wheat bran of the present invention purple potato pumpkin effervesce biscuit, comprises the following steps:
1) take wheat bran, purple sweet potato powder, pumpkin powder by described component proportion, add appropriate amount of purified water and carry out conjunction and expect, stir, mix; All 100 mesh sieves are crossed before described wheat bran, purple sweet potato powder, pumpkin powder take.
2) mixed material be uniformly mixed is cured; Described stoving temperature is 100 ~ 120 DEG C, and the time of curing is 0.5 ~ 4 hour.
3) mixed material cured is placed in mixer, the sodium alginate of addO-on therapy proportioning, citric acid, sodium acid carbonate, Tea Polyphenols and stevioside are uniformly mixed, add PVP ethanol solution softwood again, cross 10-30 mesh sieve wet granular, dry under 50-70 DEG C of condition, cross the whole grain of 10-20 mesh sieve for subsequent use.The concentration of described PVP ethanol solution is (5-30) g/mL.
4) by 3) PEG (4000-6000) of the particle prepared and recipe quantity mixes, is pressed into cake, packs and get final product.
Embodiment 1
The purple potato pumpkin of wheat bran described in the present embodiment effervesce biscuit is obtained by following raw material, and each raw material and percentage by weight are: wheat bran 60 parts, purple sweet potato powder 5 parts, pumpkin powder 5 parts, Tea Polyphenols (purity 20%) 20 parts, stevioside 2 parts, sodium alginate (viscosity is at 1000mpa.s) 2 parts, PEG (4000-6000) 2 parts, PVP (K90) 2 parts, citric acid 1 part, sodium acid carbonate 1 part.
The preparation method of the purple potato pumpkin of the wheat bran described in the present embodiment effervesce biscuit comprises the steps:
1) took the wheat bran of 100 mesh sieves, purple sweet potato powder, pumpkin powder and water by component proportion to carry out conjunction and expect, stir, mix;
2) cure under the mixed material be uniformly mixed being placed in 100 DEG C of conditions, time controling was at 4 hours;
3) mixed material cured is placed in mixer, the sodium alginate of addO-on therapy proportioning, citric acid, sodium acid carbonate, Tea Polyphenols and stevioside are uniformly mixed, add the PVP ethanol solution that concentration is 25g/mL again, softwood processed, cross 30 mesh sieve wet granulars, dry under 70 DEG C of conditions, cross the whole grain of 20 mesh sieve for subsequent use.
4) by 3) PEG (4000-6000) of the particle prepared and recipe quantity mixes, is pressed into cake, packs and get final product.
The one block of wheat bran purple potato pumpkin effervesce biscuit getting preparation, in 200mL hot water, can produce rapidly gas and form effervesce shape, stir 5 minutes effervesce biscuits and collapse the uniformly suspension that scatters.
Embodiment 2
The purple potato pumpkin of wheat bran described in the present embodiment effervesce biscuit is obtained by following raw material, and each raw material and percentage by weight are: wheat bran 5 parts, purple sweet potato powder 60 parts, pumpkin powder 5 parts, Tea Polyphenols (purity 90%) 2 parts, stevioside 0.5 part, sodium alginate (viscosity is at 200mpa.s) 20 parts, PEG (4000-6000) 2 parts, PVP (K30) 2 parts, citric acid 1.5 parts, sodium acid carbonate 2 parts.
The preparation method of the purple potato pumpkin of the wheat bran described in the present embodiment effervesce biscuit comprises the steps:
1) took the wheat bran of 100 mesh sieves, purple sweet potato powder, pumpkin powder and water by component proportion to carry out conjunction and expect, stir, mix;
2) cure under the mixed material be uniformly mixed being placed in 110 DEG C of conditions, time controling was at 2 hours;
3) mixed material cured is placed in mixer, the sodium alginate of addO-on therapy proportioning, citric acid, sodium acid carbonate, Tea Polyphenols and stevioside are uniformly mixed, add the PVP ethanol solution that concentration is 30g/mL again, softwood processed, cross 10 mesh sieve wet granulars, dry under 60 DEG C of conditions, cross the whole grain of 10 mesh sieve for subsequent use.
4) by 3) PEG (4000-6000) of the particle prepared and recipe quantity mixes, is pressed into cake, packs and get final product.
The one block of wheat bran purple potato pumpkin effervesce biscuit getting preparation, in 200mL hot water, can produce rapidly gas and form effervesce shape, stir 5 minutes effervesce biscuits and collapse the uniformly suspension that scatters.
Embodiment 3
The purple potato pumpkin of wheat bran described in the present embodiment effervesce biscuit is obtained by following raw material, and each raw material and percentage by weight are: wheat bran 5 parts, purple sweet potato powder 5 parts, pumpkin powder 60 parts, Tea Polyphenols (purity 40%) 10 parts, stevioside 5 parts, sodium alginate (viscosity is at 800mpa.s) 5 parts, PEG (4000-6000) 2 parts, PVP (K25) 2 parts, citric acid 3 parts, sodium acid carbonate 3 parts.
The preparation method of the purple potato pumpkin of the wheat bran described in the present embodiment effervesce biscuit comprises the steps:
1) took the wheat bran of 100 mesh sieves, purple sweet potato powder, pumpkin powder and water by component proportion to carry out conjunction and expect, stir, mix;
2) cure under the mixed material be uniformly mixed being placed in 120 DEG C of conditions, time controling was at 0.5 hour;
3) mixed material cured is placed in mixer, the sodium alginate of addO-on therapy proportioning, citric acid, sodium acid carbonate, Tea Polyphenols and stevioside are uniformly mixed, add the PVP ethanol solution that concentration is 5g/mL again, softwood processed, cross 20 mesh sieve wet granulars, dry under 50 DEG C of conditions, cross the whole grain of 16 mesh sieve for subsequent use.
4) by 3) PEG (4000-6000) of the particle prepared and recipe quantity mixes, is pressed into cake, packs and get final product.
The one block of wheat bran purple potato pumpkin effervesce biscuit getting preparation, in 200mL hot water, can produce rapidly gas and form effervesce shape, stir 5 minutes effervesce biscuits and collapse the uniformly suspension that scatters.
Embodiment 4
The purple potato pumpkin of wheat bran described in the present embodiment effervesce biscuit is obtained by following raw material, and each raw material and percentage by weight are: wheat bran 15 parts, purple sweet potato powder 15 parts, pumpkin powder 15 parts, Tea Polyphenols (purity 90%) 2.5 parts, stevioside 2.5 parts, sodium alginate (viscosity is at 800mpa.s) 10 parts, PEG (4000-6000) 10 parts, PVP (K25) 10 parts, citric acid 10 parts, sodium acid carbonate 10 parts.
The preparation method of the purple potato pumpkin of the wheat bran described in the present embodiment effervesce biscuit comprises the steps:
1) took the wheat bran of 100 mesh sieves, purple sweet potato powder, pumpkin powder and water by component proportion to carry out conjunction and expect, stir, mix;
2) cure under the mixed material be uniformly mixed being placed in 120 DEG C of conditions, time controling was at 1 hour;
3) mixed material cured is placed in mixer, the sodium alginate of addO-on therapy proportioning, citric acid, sodium acid carbonate, Tea Polyphenols and stevioside are uniformly mixed, add the PVP ethanol solution that concentration is 5g/mL again, softwood processed, cross 20 mesh sieve wet granulars, dry under 50 DEG C of conditions, cross the whole grain of 16 mesh sieve for subsequent use.
4) by 3) PEG (4000-6000) of the particle prepared and recipe quantity mixes, is pressed into cake, packs and get final product.The one block of wheat bran purple potato pumpkin effervesce biscuit getting preparation, in 200mL hot water, can produce rapidly gas and form effervesce shape, stir 5 minutes effervesce biscuits and collapse the uniformly suspension that scatters.
The wheat bran prepared in above-described embodiment purple potato pumpkin effervesce biscuit contains wheat bran, purple potato, pumpkin and Tea Polyphenols, has prevention of obesity, glycosuria high fat of blood, hypercholesterolemia, relaxes bowel, effect of cancer-resisting; Excessive free radicals in the timely purged body of energy, improve SOD in body active, strengthen autoimmunity, useful health, promotes longevity; Convenient for children, the elderly and chew the effervesce biscuit that function of deglutition immunocompromised patients uses, not easily the moisture absorption, packing instructions are low, have to be easy to industry and to change into product, the advantage of low cost of manufacture.
Claims (9)
1. a wheat bran purple potato pumpkin effervesce biscuit, is characterized in that, be made up of following component and weight portion:
Wheat bran 5-60 part, purple sweet potato powder 5-60 part, pumpkin powder 5-60 part, Tea Polyphenols 2-20 part, stevioside 0.5-5 part, sodium alginate 2-20 part, PEG 2-10 part, PVP 2-10 part, citric acid 1-10 part, sodium acid carbonate 1-10 part.
2. wheat bran according to claim 1 purple potato pumpkin effervesce biscuit, it is characterized in that, the purity of described Tea Polyphenols is 20 ~ 90%.
3. wheat bran according to claim 1 purple potato pumpkin effervesce biscuit, it is characterized in that, the viscosity of described sodium alginate is 200-1000mpa.s.
4. wheat bran according to claim 1 purple potato pumpkin effervesce biscuit, it is characterized in that, the molecular weight of described PEG is 4000 ~ 6000.
5. wheat bran according to claim 1 purple potato pumpkin effervesce biscuit, it is characterized in that, the K value of described PVP is 25 ~ 90.
6. a preparation technology for wheat bran purple potato pumpkin effervesce biscuit as claimed in claim 1, is characterized in that, comprise the following steps:
1) take wheat bran, purple sweet potato powder, pumpkin powder by described component proportion, add appropriate amount of purified water and carry out conjunction and expect, stir, mix;
2) mixed material be uniformly mixed is cured;
3) mixed material cured is placed in mixer, the sodium alginate of addO-on therapy proportioning, citric acid, sodium acid carbonate, Tea Polyphenols and stevioside are uniformly mixed, add PVP ethanol solution softwood again, cross 10-30 mesh sieve wet granular, dry under 50-70 DEG C of condition, cross the whole grain of 10-20 mesh sieve for subsequent use.
4) by 3) PEG (4000-6000) of the particle prepared and recipe quantity mixes, is pressed into cake, packs and get final product.
7. the preparation technology of wheat bran according to claim 6 purple potato pumpkin effervesce biscuit, is characterized in that, step 1) described in wheat bran, purple sweet potato powder, pumpkin powder all cross 100 mesh sieves before taking.
8. the preparation technology of wheat bran according to claim 6 purple potato pumpkin effervesce biscuit, is characterized in that, step 2) described in stoving temperature be 100 ~ 120 DEG C, the time of curing is 0.5 ~ 4 hour.
9. the preparation technology of wheat bran according to claim 6 purple potato pumpkin effervesce biscuit, is characterized in that, step 3) described in the concentration of PVP ethanol solution be (5-30) g/mL.
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| CN201510155853.7A CN104757064A (en) | 2015-04-02 | 2015-04-02 | Bran purple sweet potato pumpkin effervescent biscuit and preparation technique thereof |
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| CN103229801A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Health-care biscuit containing chicken bone and bitter gourd and preparation method thereof |
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2015
- 2015-04-02 CN CN201510155853.7A patent/CN104757064A/en active Pending
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| CN1299612A (en) * | 2000-12-22 | 2001-06-20 | 山西省农业科学院农产品综合利用研究所 | High-cellulose food and its preparation |
| CN1562150A (en) * | 2004-03-25 | 2005-01-12 | 浙江天一堂集团有限公司 | Promoting digestion effervescent tablets for child health and its preparing method |
| CN101406294A (en) * | 2008-11-28 | 2009-04-15 | 孟繁宇 | Dietary fiber and method of preparing dispersible tablet |
| CN102125243A (en) * | 2011-01-19 | 2011-07-20 | 杨红鸽 | Instant nutrient purple potato chips and preparation method thereof |
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