CN104920545A - Red yeast rice biscuit and preparation method thereof - Google Patents
Red yeast rice biscuit and preparation method thereof Download PDFInfo
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- CN104920545A CN104920545A CN201510319111.3A CN201510319111A CN104920545A CN 104920545 A CN104920545 A CN 104920545A CN 201510319111 A CN201510319111 A CN 201510319111A CN 104920545 A CN104920545 A CN 104920545A
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Abstract
The present invention relates to a red yeast rice biscuit and a preparation method thereof, and belongs to the technical field of food processing. The red yeast rice biscuit is mainly composed of the following components in parts by weight: 100 parts of flour, 1 part of edible salt, 5 parts of milk powder, 0.5 part of ammonium bicarbonate, 0.5 part of baking soda, 22 parts of water, 25 parts of eggs, 10-20 parts of vegetable oil, 1-3 parts of red yeast rice and 8-16 parts of white granulated sugar. The preparation method includes the following steps: grinding the red yeast rice into powder, mixing all the components, stirring and preparing dough, keeping the dough stand still, rolling the dough into biscuits, and baking and naturally cooling the biscuits. The red yeast biscuits not only introduce the safe, nutritious and health benefiting effects of the monascus purpureus pigment, but also can optimize the matching ratio of the monascus purpureus pigment, vegetable oil and white granulated sugar, thus the biscuits have smooth appearance, better luster, and moderate crispy and soft mouthfeel, and emit better fragrance.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of red colouring agent for food, also used as a Chinese medicine biscuit and preparation method thereof.
Background technology
In the consumption of daily bread, biscuit has become a part important in the dietetic life of people, become indispensable food when people's breakfast and tourism, in supermarket, most of biscuit is sugary, oil is higher, and wherein flavoring essence and artificial color content too much, easy damaged liver, also can destroy the vitamin in biscuit, such biscuit often heat is too much, nutritional labeling is low, be unfavorable for that people's is healthy, therefore a kind of low in calories, requirement for healthy food that biscuit that is that have health care has become people.
Monascorubin is a kind of natural food colour by the high-quality of filamentous fungi-Monascus through fermenting of red colouring agent for food, also used as a Chinese medicine Pseudomonas, and being the secondary metabolite of Monascus, is generally with rice, soybean is primary raw material, through Monascus liquid fermentation and culture, extract, concentrated, refining natural red pigments, there is stable in properties, heat resistance is strong, light resistance and the feature good to protein coloring, as pigment, monascorubin is considered to the higher natural food colour of security all the time, and not containing aflatoxin in monascorubin, and a large amount of zoopery proves that the edible food containing monascorubin and goods thereof does not all find urgency, slow poisoning phenomenon, also without mutagenesis, in addition, monascorubin also has antibacterial anticorrosion, fresh-keeping anti-oxidant, antitumor, antifatigue, blood fat-reducing blood pressure-decreasing, anti-inflammatory, develop immunitypty, depression, the physiologically active of prevention of arterial sclerosis etc., it is " natural that therefore, monascorubin has, safety, nutrition, multi-functional " multiple advantage, be suitable for adding as raw material when making biscuit, but there is no red colouring agent for food, also used as a Chinese medicine class biscuit in the market, taste, outward appearance and the good red colouring agent for food, also used as a Chinese medicine biscuit of quality are badly in need of being developed.
Summary of the invention
For overcoming the various shortcomings of existing biscuit, the invention provides a kind of red colouring agent for food, also used as a Chinese medicine biscuit and preparation method thereof, in this biscuit, with the addition of monascorubin, than existing biscuit, this red colouring agent for food, also used as a Chinese medicine biscuit taste better, safety, and be of value to healthy.
Concrete technical scheme of the present invention is:
A kind of red colouring agent for food, also used as a Chinese medicine biscuit, key point is, comprises the following raw material according to weight parts: 90 ~ 110 parts, flour, salt 1 part, milk powder 3 ~ 6 parts, 0.3 ~ 0.6 part, carbonic hydroammonium, 0.3 ~ 0.6 part, sodium bicarbonate, 20 ~ 25 parts, water, 20 ~ 30 parts, egg, vegetable oil 10 ~ 20 parts, red yeast rice 1 ~ 3 part, white granulated sugar 8 ~ 16 parts.
As raw material composition preferred, this red colouring agent for food, also used as a Chinese medicine biscuit comprises the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 10 ~ 20 parts, red yeast rice 1 ~ 3 part, white granulated sugar 8 ~ 16 parts.
Preferably, this red colouring agent for food, also used as a Chinese medicine biscuit comprises the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 20 parts, red yeast rice 1 part, white granulated sugar 12 parts.
The preparation method of a kind of red colouring agent for food, also used as a Chinese medicine biscuit of raw material composition described above, key point is, comprises the following steps:
A, red yeast rice to be clayed into power, and red yeast rice powder is sieved;
B, by vegetable oil and egg mixing, stir, for subsequent use; White granulated sugar, salt, carbonic hydroammonium and sodium bicarbonate are soluble in water makes mixed liquor, for subsequent use; Flour, milk powder and red yeast rice powder are put into mixed liquor and the mixture putting into vegetable oil and egg carries out mix and blend, modulation dough;
C, the dough modulated to be left standstill;
D, dough is carried out being rolled into face cake;
E, to oil in baking tray surface brush, face cake to be placed on baking tray and to send into baking box and carry out baking;
After f, baking, taken out by the baking tray with biscuit, biscuit cools naturally.
In described step b, stir towards a direction when vegetable oil and egg mix and blend.
In described step c, the time of repose of dough is 10min.
In described steps d, the face cake thickness after dough brake is consistent, form is complete, smooth surface, hierarchical structure are clear.
In described step e, during the cake baking of face, the face fire temperature of baking box is 220 degrees Celsius, and fire in a stove before fuel is added temperature is 180 degrees Celsius, and the time of face cake baking is 10min.
In described step f, biscuit naturally cools to product temperature below 38 degrees Celsius.
The invention has the beneficial effects as follows: red colouring agent for food, also used as a Chinese medicine biscuit in the present invention with the addition of the composition of red yeast rice, thus monascorubin is added in biscuit, both the colouring problem of biscuit had been solved, make again biscuit edible safety, without harm, and monascorubin can make biscuit have the unique oral sensations of coarse food grain, in addition, it is fresh-keeping anti-oxidant that the existence of monascorubin also makes biscuit have, antibacterial anticorrosion, slow down fatigue, improve immunity, blood fat-reducing blood pressure-decreasing, prevention of arterial sclerosis and the multiple efficacies such as antitumor, monascorubin is being added in the preparation process of biscuit, the mode adopting red yeast rice to clay into power is added in flour, monascorubin can be made can to mix better with powder and flour, avoid the situation pockety of monascorubin in flour of directly adding monascorubin and causing, finally make the greater homogeneity of biscuit, reliable in quality.
Detailed description of the invention
The present invention relates to a kind of red colouring agent for food, also used as a Chinese medicine biscuit and preparation method thereof, this raw material involved by red colouring agent for food, also used as a Chinese medicine biscuit and parts by weight as follows: 90 ~ 110 parts, flour, salt 1 part, milk powder 3 ~ 6 parts, 0.3 ~ 0.6 part, carbonic hydroammonium, 0.3 ~ 0.6 part, sodium bicarbonate, 20 ~ 25 parts, water, 20 ~ 30 parts, egg, vegetable oil 10 ~ 20 parts, red yeast rice 1 ~ 3 part, white granulated sugar 8 ~ 16 parts.
Embodiment 1, described raw material comprises the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 20 parts, red yeast rice 1 part, white granulated sugar 12 parts.
Embodiment 2, described raw material comprises the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 10 parts, red yeast rice 2 parts, white granulated sugar 8 parts.
Embodiment 3, described raw material comprises the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 15 parts, red yeast rice 3 parts, white granulated sugar 16 parts.
Embodiment 4, described raw material comprises the following raw material according to weight parts: 90 parts, flour, salt 1 part, milk powder 3 parts, 0.3 part, carbonic hydroammonium, 0.3 part, sodium bicarbonate, 20 parts, water, 20 parts, egg, vegetable oil 10 parts, red yeast rice 1 part, white granulated sugar 8 parts.
Embodiment 5, described raw material comprises the following raw material according to weight parts: 110 parts, flour, salt 1 part, milk powder 6 parts, 0.6 part, carbonic hydroammonium, 0.6 part, sodium bicarbonate, 25 parts, water, 30 parts, egg, vegetable oil 20 parts, red yeast rice 3 parts, white granulated sugar 16 parts.
Embodiment 6, described raw material comprises the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 15 parts, red yeast rice 2 parts, white granulated sugar 12 parts.
The preparation method of the red colouring agent for food, also used as a Chinese medicine biscuit of raw material composition described above, comprises the following steps:
A, red yeast rice to be clayed into power, and red yeast rice powder is sieved, the red yeast rice powder of larger particles is screened out and reclaims and re-use;
B, by vegetable oil and egg mixing, stir, for subsequent use, stir towards a direction when vegetable oil and egg mix and blend; White granulated sugar, salt, carbonic hydroammonium and little Su are soluble in water makes mixed liquor, for subsequent use; Flour, milk powder and red yeast rice powder are put into mixed liquor and the mixture putting into vegetable oil and egg carries out mix and blend, modulation dough;
C, left standstill by the dough modulated, time of repose is 10min;
D, dough is carried out roll-in, final in face pie, the face cake thickness after roll-in is consistent, form is complete, smooth surface, hierarchical structure are clear;
E, oil in baking tray surface brush, to be placed on by face cake on baking tray and to send into baking box and carry out baking, the face fire temperature of baking box is 220 degrees Celsius, and fire in a stove before fuel is added temperature is 180 degrees Celsius, and the time of face cake baking is 10min;
After f, baking, taken out by the baking tray with biscuit, biscuit naturally cools to product temperature below 38 degrees Celsius, finally becomes edible red colouring agent for food, also used as a Chinese medicine biscuit.
The present invention in the process determining vegetable oil, red yeast rice and white granulated sugar in red colouring agent for food, also used as a Chinese medicine biscuit, consider outward appearance and taste reasons carries out.
When other constituents remain unchanged, white granulated sugar is respectively 8 parts, 12 parts and 16 parts, the color from pale yellow look of biscuit gradually transition is deepened to yellowish-brown; In mouthfeel, when white granulated sugar is 8 parts, biscuit bakes in process that caramelization occurs is slighter, biscuit mouthfeel is slightly hard, and biscuit has light saline taste, and taste is lighter, when white granulated sugar is 12 parts, the mouthfeel of biscuit is better, because the caramelization of carbohydrate is comparatively dark, makes biscuit have good light roasting Flavor, when white granulated sugar is 16 parts, biscuit mouthfeel is loose, has roasting Flavor preferably, and has light sweet taste; In addition, the content of white granulated sugar also has impact for the interior tissue of biscuit, and sugar can improve the structural state of biscuit, promote the hard crisp mouthfeel of product formation, sugar plays anti-hydration in pastry blending process, increases the plasticity of dough, make goods good looking appearance, shrink of product can also be prevented to be out of shape.
When other constituents remain unchanged, vegetable oil is respectively 10 parts, 15 parts and 20 parts, the outward appearance of biscuit transits to smooth-going, the good form of gloss in surface by the form that dry tack free, color are darker gradually; In mouthfeel, the mouthfeel of biscuit improves gradually, and the combination of grease and gluten can soft gluten, makes goods interior tissue even, soft; In interior tissue, the existence of grease can hinder the formation of gluten in dough, also extensible one-tenth film-form, stop the combination between starch and gluten, and the formation due to a large amount of bubble makes in goods loose because air expands in baking, therefore taste more crisp containing the biscuit that grease is higher, distinctive fragrance can also be brought to food.
When other constituents remain unchanged and the number of the content of monascorubin and red yeast rice be 1 part, 2 parts and 3 parts time, the color of biscuit deepens gradually, and the granular sensation on biscuit surface strengthens gradually, and interior tissue also becomes coarse gradually.
White granulated sugar, vegetable oil and red yeast rice three kinds of content are separately carried out orthogonal test, and experimental result is as shown in table 1:
Table 1
In table 1 in sensory scores, score is higher, outward appearance is more smooth, glossiness better, mouthfeel is more crisp, fragrance is denseer, otherwise score is lower, outward appearance is more coarse, glossiness is poorer, mouthfeel is harder, fragrance is lighter, test in table 1 sequence number be 9 composition score be up to 91 points, this red colouring agent for food, also used as a Chinese medicine biscuit smooth in appearance made by group constituent, gloss are better, and mouthfeel aspect is more crisp, and with fragrance.
By the result of orthogonal test, as can be seen from Table 1, affect the addition that red colouring agent for food, also used as a Chinese medicine biscuit principal element is monascorubin, next is grease addition, it is finally white granulated sugar addition, it is 20 parts that optimised process is combined as grease addition, white granulated sugar addition is 12 parts, the addition of monascorubin is 1 part, this scheme is exactly the formula of No. 9 experiments, product sensory scoring is 91, not only outward appearance is smooth-going for red colouring agent for food, also used as a Chinese medicine biscuit under this formula, color and luster is better, and interior tissue is comparatively even, crisp moderate, soft moderate, excellent taste, in addition, biscuit gives out good fragrance because fat content is high.
The present invention adds red yeast rice powder in biscuit, and then monascorubin interpolation is entered in biscuit, and this addition manner can make monascorubin all be distributed in biscuit, make each side impact of monascorubin on biscuit comparatively even, comprise outward appearance, mouthfeel and internal organizational structure etc., than existing biscuit, red colouring agent for food, also used as a Chinese medicine biscuit is without the need to adding other artificial color, not only safe but also good for health, monascorubin fresh-keeping anti-oxidant, antibacterial anticorrosion, slow down fatigue, improve immunity, blood fat-reducing blood pressure-decreasing, prevention of arterial sclerosis and the effect such as antitumor obtain performance in biscuit, for breakfast and travelling outdoors, these functions of red colouring agent for food, also used as a Chinese medicine biscuit can play great role to the health of human body, and in monascorubin and biscuit other compositions mainly with the proportion relation of white granulated sugar and vegetable oil to the outward appearance of biscuit, mouthfeel and internal organizational structure also can play castering action, make red colouring agent for food, also used as a Chinese medicine biscuit while the effect that secures good health, good outward appearance and mouthfeel can also be kept, red colouring agent for food, also used as a Chinese medicine biscuit is adapted at association area spread.
Claims (9)
1. a red colouring agent for food, also used as a Chinese medicine biscuit, it is characterized in that, comprise the following raw material according to weight parts: 90 ~ 110 parts, flour, salt 1 part, milk powder 3 ~ 6 parts, 0.3 ~ 0.6 part, carbonic hydroammonium, 0.3 ~ 0.6 part, sodium bicarbonate, 20 ~ 25 parts, water, 20 ~ 30 parts, egg, vegetable oil 10 ~ 20 parts, red yeast rice 1 ~ 3 part, white granulated sugar 8 ~ 16 parts.
2. a kind of red colouring agent for food, also used as a Chinese medicine biscuit according to claim 1, it is characterized in that, comprise the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 10 ~ 20 parts, red yeast rice 1 ~ 3 part, white granulated sugar 8 ~ 16 parts.
3. a kind of red colouring agent for food, also used as a Chinese medicine biscuit according to claim 2, it is characterized in that, comprise the following raw material according to weight parts: 100 parts, flour, salt 1 part, milk powder 5 parts, 0.5 part, carbonic hydroammonium, 0.5 part, sodium bicarbonate, 22 parts, water, 25 parts, egg, vegetable oil 20 parts, red yeast rice 1 part, white granulated sugar 12 parts.
4. the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine biscuit as claimed in claim 1, is characterized in that, comprise the following steps:
A, red yeast rice to be clayed into power, and red yeast rice powder is sieved;
B, by vegetable oil and egg mixing, stir, for subsequent use; White granulated sugar, salt, carbonic hydroammonium and sodium bicarbonate are soluble in water makes mixed liquor, for subsequent use; Flour, milk powder and red yeast rice powder are put into mixed liquor and the mixture putting into vegetable oil and egg carries out mix and blend, modulation dough;
C, the dough modulated to be left standstill;
D, dough is carried out being rolled into face cake;
E, to oil in baking tray surface brush, face cake to be placed on baking tray and to send into baking box and carry out baking;
After f, baking, taken out by the baking tray with biscuit, biscuit cools naturally.
5. the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine biscuit according to claim 4, is characterized in that: in described step b, stirs when vegetable oil and egg mix and blend towards a direction.
6. the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine biscuit according to claim 4, is characterized in that: in described step c, and the time of repose of dough is 10min.
7. the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine biscuit according to claim 4, is characterized in that: in described steps d, and the face cake thickness after dough brake is consistent, form is complete, smooth surface, hierarchical structure are clear.
8. the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine biscuit according to claim 4, is characterized in that: in described step e, and during the cake baking of face, the face fire temperature of baking box is 220 degrees Celsius, and fire in a stove before fuel is added temperature is 180 degrees Celsius, and the time of face cake baking is 10min.
9. the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine biscuit according to claim 4, is characterized in that: in described step f, and biscuit naturally cools to product temperature below 38 degrees Celsius.
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Cited By (10)
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| CN106937664A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | A kind of application of red yeast rice in bread dough |
| CN107136183A (en) * | 2017-01-22 | 2017-09-08 | 山西省生物研究所 | A kind of red yeast rice Flaxseed cake fermentate and its application |
| CN107865021A (en) * | 2017-11-21 | 2018-04-03 | 北京工商大学 | A kind of red yeast rice biscuit prepared using Monascus anka Nakazawa et sato filament and its method |
| CN108634052A (en) * | 2018-07-10 | 2018-10-12 | 浙江敬存仁生物科技有限公司 | A kind of manufacture craft of dendrobium candidum monascus tea |
| CN109619139A (en) * | 2019-01-30 | 2019-04-16 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit and preparation method thereof with tonify deficiency benefit health |
| CN109730116A (en) * | 2019-01-31 | 2019-05-10 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit and preparation method thereof with blood-nourishing qi-restoratives |
| CN109845789A (en) * | 2019-03-07 | 2019-06-07 | 杭州娃哈哈科技有限公司 | A kind of weight losing meal-replacing red yeast rice high-protein dietary fiber biscuit and preparation method thereof |
| CN109845782A (en) * | 2019-01-30 | 2019-06-07 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit of blood-nourishing qi-restoratives health care and preparation method thereof containing Gallus domesticlus brisson |
| CN109938071A (en) * | 2019-01-22 | 2019-06-28 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit of nourishing yin and supplementing blood and preparation method thereof |
| CN111602695A (en) * | 2020-05-06 | 2020-09-01 | 江西中医药大学 | Production formula and preparation method of biscuits colored and seasoned by traditional Chinese medicine components |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937664A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | A kind of application of red yeast rice in bread dough |
| CN107136183A (en) * | 2017-01-22 | 2017-09-08 | 山西省生物研究所 | A kind of red yeast rice Flaxseed cake fermentate and its application |
| CN107865021A (en) * | 2017-11-21 | 2018-04-03 | 北京工商大学 | A kind of red yeast rice biscuit prepared using Monascus anka Nakazawa et sato filament and its method |
| CN108634052A (en) * | 2018-07-10 | 2018-10-12 | 浙江敬存仁生物科技有限公司 | A kind of manufacture craft of dendrobium candidum monascus tea |
| CN109938071A (en) * | 2019-01-22 | 2019-06-28 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit of nourishing yin and supplementing blood and preparation method thereof |
| CN109619139A (en) * | 2019-01-30 | 2019-04-16 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit and preparation method thereof with tonify deficiency benefit health |
| CN109845782A (en) * | 2019-01-30 | 2019-06-07 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit of blood-nourishing qi-restoratives health care and preparation method thereof containing Gallus domesticlus brisson |
| CN109730116A (en) * | 2019-01-31 | 2019-05-10 | 贵州全食红食品有限公司 | A kind of red barnyard grass biscuit and preparation method thereof with blood-nourishing qi-restoratives |
| CN109845789A (en) * | 2019-03-07 | 2019-06-07 | 杭州娃哈哈科技有限公司 | A kind of weight losing meal-replacing red yeast rice high-protein dietary fiber biscuit and preparation method thereof |
| CN109845789B (en) * | 2019-03-07 | 2022-03-01 | 杭州娃哈哈科技有限公司 | Red yeast rice high-protein dietary fiber biscuit capable of losing weight and replacing meal and preparation method of red yeast rice high-protein dietary fiber biscuit |
| CN111602695A (en) * | 2020-05-06 | 2020-09-01 | 江西中医药大学 | Production formula and preparation method of biscuits colored and seasoned by traditional Chinese medicine components |
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