CN105309572A - 一种补气膳食纤维饼干及其制备方法 - Google Patents
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Abstract
本发明公开了一种补气膳食纤维饼干，由以下重量份原料制成：面粉500-520、淀粉40、人参叶0.9-1、三七花1-1.2、白术0.7-0.8、西洋参1-1.1、黄荆叶1-1.1、红豆30-33、牛肉35-37、羊乳25-27、银耳25-28、食盐3-4、大豆纤维粉40-45、小苏打3-4、碳酸氢铵4-5、柠檬酸1.5-2、活性干酵母1.5-2、蔗糖脂肪酸脂1-2、戊聚糖酶适量、中性蛋白酶适量；本发明的饼干美味十足，营养全面，其中加入的羊乳具有补虚，润燥，和胃，解毒之功效，银耳既有补脾开胃的功效，又有益气清肠、滋阴润肺的作用，既能增强人体免疫力，又可增强肿瘤患者对放、化疗的耐受力。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种补气膳食纤维饼干及其制备方法。
背景技术
我国烘焙食品行业随着经济的进一步增长喝人名生活水平的提高，以及西方食品、原料和生产技术的大量涌入，从20世纪末开始呈现出迅捷发展的趋势，我国饼干行业属于食品制造行业的一个分行业，近年来一直保持快速发展的势头，但在实际生产过程中普遍存在饼干的质量问题：表面起泡、粗糙不平、破裂变形、口感硬、不松软或口味差、色泽不好等问题，尤其是对膳食纤维饼干的研究已有大量的报道，在这些报道过的膳食纤维饼干研制中，由于大豆纤维粉严重的恶化了面团的流变学特性，对膳食纤维饼干的生产尤其是无糖产品的生产工艺喝产品的品质带来十分不利的影响。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种补气膳食纤维饼干及其制备方法。
本发明是通过以下技术方案实现的：
一种补气膳食纤维饼干，由以下重量份原料制成：
面粉500-520、淀粉40、人参叶0.9-1、三七花1-1.2、白术0.7-0.8、西洋参1-1.1、黄荆叶1-1.1、红豆30-33、牛肉35-37、羊乳25-27、银耳25-28、食盐3-4、大豆纤维粉40-45、小苏打3-4、碳酸氢铵4-5、柠檬酸1.5-2、活性干酵母1.5-2、蔗糖脂肪酸脂1-2、戊聚糖酶适量、中性蛋白酶适量。
所述的一种补气膳食纤维饼干的制备方法，包括以下步骤：
（1）面粉按2：3分成两份，取其中小份加入活性干酵母、蔗糖脂肪酸脂、淀粉、及总混合物料的四分之一重量且溶有食盐的水充分混合揉成面团后在28-32℃下发酵4-6h备用；
（2）将人参叶、三七花、白术、西洋参、黄荆叶加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；
（3）将牛肉切条入蒸笼煮熟后取出烤干研磨得牛肉粉，取红豆加3倍水打浆，
（4）将剩余面粉与小苏打、碳酸氢铵、大豆纤维粉、牛肉粉、并同13g/100kg面粉量的戊聚糖酶和1.5g/100kg面粉量的中性蛋白酶混合后与四分之一混料重且溶有柠檬酸的水及剩余各原料一同倒入步骤（1）所得发酵后的面团中，充分揉搓辊压后表面均匀抹上银耳乳羹，喷上中药液，再折起辊压一次后滚切成型备用；
（5）将滚切成型的面料送入烘箱内在100℃、150℃、200℃下依次烘焙3min，出箱后冷却，整理后包装即得。
本发明的优点是：
本发明的饼干添加的大豆纤维粉的量可以对患有糖尿病、大肠癌、肥胖症等疾病的人群产生积极的作用，添加的戊聚糖酶及中性蛋白酶解决了无糖大豆膳食纤维对面团流变学特性的恶化而不同程度地出现面团调制时间过长，烘烤时间过长，产品很容易出现表面烤焦内部未熟的技术难题，利用生物膨松剂和化学膨松剂相结合的半发酵法饼干生产工艺，综合了传统的几种饼干生产工艺的优点，利用柠檬酸使食用碱在遇酸受热时能及时产生强烈的反应，加快CO2气体的产生，膨松效果更佳，与传统的工艺相比简化了流程，缩短了生产周期，节约了大量资源，所制得的饼干层次分明，结构细腻，口感酥松，并具有发酵制品的特殊风味，本发明的饼干美味十足，营养全面，其中加入的羊乳具有补虚，润燥，和胃，解毒之功效，银耳既有补脾开胃的功效，又有益气清肠、滋阴润肺的作用，既能增强人体免疫力，又可增强肿瘤患者对放、化疗的耐受力，此外，本发明在加工过程中添加了多种中草药，具有润肺养胃、保肝强精、滋阴补肾、补气和血、平肝凉血的功效。
具体实施方式
一种补气膳食纤维饼干，由以下重量份（千克）原料制成：
面粉500、淀粉40、人参叶0.9、三七花1、白术0.7、西洋参1、黄荆叶1、红豆30、牛肉35、羊乳25、银耳25、食盐3、大豆纤维粉40、小苏打3、碳酸氢铵4、柠檬酸1.5、活性干酵母1.5、蔗糖脂肪酸脂1、戊聚糖酶适量、中性蛋白酶适量。
所述的一种补气膳食纤维饼干的制备方法，包括以下步骤：
（1）面粉按2：3分成两份，取其中小份加入活性干酵母、蔗糖脂肪酸脂、淀粉、及总混合物料的四分之一重量且溶有食盐的水充分混合揉成面团后在28℃下发酵4h备用；
（2）将人参叶、三七花、白术、西洋参、黄荆叶加6倍水大火煎煮1小时后压滤去渣得中药液；
（3）将牛肉切条入蒸笼煮熟后取出烤干研磨得牛肉粉，取红豆加3倍水打浆，
（4）将剩余面粉与小苏打、碳酸氢铵、大豆纤维粉、牛肉粉、并同13g/100kg面粉量的戊聚糖酶和1.5g/100kg面粉量的中性蛋白酶混合后与四分之一混料重且溶有柠檬酸的水及剩余各原料一同倒入步骤（1）所得发酵后的面团中，充分揉搓辊压后表面均匀抹上银耳乳羹，喷上中药液，再折起辊压一次后滚切成型备用；
（5）将滚切成型的面料送入烘箱内在100℃、150℃、200℃下依次烘焙3min，出箱后冷却，整理后包装即得。
Claims (2)
1.一种补气膳食纤维饼干，其特征在于由以下重量份原料制成：
面粉500-520、淀粉40、人参叶0.9-1、三七花1-1.2、白术0.7-0.8、西洋参1-1.1、黄荆叶1-1.1、红豆30-33、牛肉35-37、羊乳25-27、银耳25-28、食盐3-4、大豆纤维粉40-45、小苏打3-4、碳酸氢铵4-5、柠檬酸1.5-2、活性干酵母1.5-2、蔗糖脂肪酸脂1-2、戊聚糖酶适量、中性蛋白酶适量。
2.根据权利要求1所述的一种补气膳食纤维饼干的制备方法，其特征在于包括以下步骤：
（1）面粉按2：3分成两份，取其中小份加入活性干酵母、蔗糖脂肪酸脂、淀粉、及总混合物料的四分之一重量且溶有食盐的水充分混合揉成面团后在28-32℃下发酵4-6h备用；
（2）将人参叶、三七花、白术、西洋参、黄荆叶加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；
（3）将牛肉切条入蒸笼煮熟后取出烤干研磨得牛肉粉，取红豆加3倍水打浆，
（4）将剩余面粉与小苏打、碳酸氢铵、大豆纤维粉、牛肉粉、并同13g/100kg面粉量的戊聚糖酶和1.5g/100kg面粉量的中性蛋白酶混合后与四分之一混料重且溶有柠檬酸的水及剩余各原料一同倒入步骤（1）所得发酵后的面团中，充分揉搓辊压后表面均匀抹上银耳乳羹，喷上中药液，再折起辊压一次后滚切成型备用；
（5）将滚切成型的面料送入烘箱内在100℃、150℃、200℃下依次烘焙3min，出箱后冷却，整理后包装即得。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1586222A (zh) * | 2004-10-13 | 2005-03-02 | 兰州益生化工有限公司 | 一种膳食纤维减肥饼干及其加工方法 |
| CN103651702A (zh) * | 2013-12-04 | 2014-03-26 | 李春燕 | 一种洋甘菊高纤饼干 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586222A (zh) * | 2004-10-13 | 2005-03-02 | 兰州益生化工有限公司 | 一种膳食纤维减肥饼干及其加工方法 |
| CN103651702A (zh) * | 2013-12-04 | 2014-03-26 | 李春燕 | 一种洋甘菊高纤饼干 |
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| 陆晓滨等: "复合酶对无糖大豆纤维饼干生产工艺的影响", 《食品工业科技》 * |
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