CN105475429A - Dietary fiber sugar-free biscuits prepared by utilization of fruit processed waste residue enzyme method - Google Patents
Dietary fiber sugar-free biscuits prepared by utilization of fruit processed waste residue enzyme method Download PDFInfo
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- CN105475429A CN105475429A CN201510808723.9A CN201510808723A CN105475429A CN 105475429 A CN105475429 A CN 105475429A CN 201510808723 A CN201510808723 A CN 201510808723A CN 105475429 A CN105475429 A CN 105475429A
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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
- 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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Abstract
The present invention provides dietary fiber sugar-free biscuits prepared by utilization of a fruit processed waste residue enzyme method. The dietary fiber sugar-free biscuits comprise, by mass, 0.013-0.02% of pentosan enzyme, 0.013-0.02% of neutral protease, 28-38% of dietary fiber powder, 8-12% of grease, 45-60% of flour, 1-3% of isomalt, 0.05-0.15% of sodium cyclamate, 0.05-0.1% of vanillin, 0.05-0.1% of condensed milk essence, 0.2-0.5% of ammonium bicarbonate, 0.3-0.8% of sodium bicarbonate, 0.2-0.6% of salt, 0.2-0.5% of monoglyceride, 0.2-0.4% of citric acid, and 0.2-0.4% of sodium bisulfite. The dietary fiber sugar-free biscuits have the beneficial effects that fruit fiber powder is used as additive, cane sugar or monosaccharide is not added in production, by utilization of the pentosan enzyme processing method, production technology is improved and the sugar-free high-fiber biscuits are produced, the products have good organoleptic quality that the biscuits are crispy, surface-brightening and clear in pattern, and the dietary fiber sugar-free biscuits have obvious curative effects on obese patients.
Description
Technical field
The present invention relates to one utilizes fruit process waste residue enzyme process to prepare dietary fiber sugar-free biscuit.
Background technology
In recent years, along with significantly improving and the change of diet structure and eating habit of living standards of the people, too meticulous in a lot of areas of China due to diet, thus there are the various diseases that cause because dietary fiber lacks, if the incidence of disease of constipation, diabetes, colorectal cancer, obesity etc., particularly diabetes and obesity is in the trend risen year by year.The experimental results proves, dietary fiber has significantly treatment and prevention effect to above-mentioned various diseases, thus causes the food science and technology worker of countries in the world to the research of dietary fiber food.At present in the developed country such as American-European, Japanese, dietary fiber food there has been stable selling market, economic benefit and social benefit good.China have also been made a large amount of research work to dietary fiber food, wherein has been reported the research of dietary-fiber biscuit, but all contains sucrose or monose in the formula of these dietary-fiber biscuits reported.This research does not contain sucrose or monose in formula Design, utilize homemade fruit fiber powder as additive, adopt the method for ferment treatment aborning, solve dough preparing time that the tough contracting of cake embryo that Sugarless high-fibre biscuit occurs aborning, technique occur to some extent and baking time is long, product surface is burned, inner underdone technical barrier.This product not only has good economic benefit and social benefit, also accelerates effective utilization of this food resource of fruit waste residue simultaneously.
Summary of the invention
In order to solve above technical problem, the invention provides one and utilizing fruit process waste residue enzyme process to prepare dietary fiber sugar-free biscuit, by weight percentage, comprising:
Pentosanase 0.013-0.02%, neutral proteinase 0.013-0.02%, food fibre powder 28-38%, grease 8-12%, flour 45-60%, isomalt 1-3%, honey element 0.05-0.15%, vanillic aldehyde 0.05-0.1%, condensed milk essence 0.05-0.1%, ammonium hydrogencarbonate 0.2-0.5%, sodium bicarbonate 0.3-0.8%, salt 0.2-0.6%, monoglyceride 0.2-0.5%, citric acid 0.2-0.4% and sodium hydrogensulfite 0.2-0.4%.
Present invention also offers the method for the fruit meal fiber powder described in preparation, comprise following step:
Steps A: the preparation of extrusion fruit waste residue: utilize single-screw extrusion machine to process fruit waste residue, pulverizes for subsequent use by the fruit waste residue after extrusion process;
Step B: use cellulase degradation pomace, micro-wave vacuum, ultramicro grinding are for subsequent use.
The present invention also provides a kind of and prepares the method preparing dietary fiber sugar-free biscuit with fruit process waste residue enzyme process, it is characterized in that, comprises following step:
Steps A ＇: pretreatment of raw material, extrusion fruit waste residue obtains food fibre powder, flour sieving, sieve after granulated sugar abrasive dust, by weight ratio, by pentosan, neutral proteinase, grease, isomalt, honey element, vanillic aldehyde, condensed milk essence, ammonium hydrogencarbonate, sodium bicarbonate, salt, monoglyceride, citric acid and sodium hydrogensulfite water-solubleization;
Step B ＇: leave standstill after modulation dough, toast after rolling formation;
Step C ＇: test package after cooling.
Preferably, in described steps A, in single-screw extrusion machine, the gap 0.05-0.75mm between screw rod swivel nut, screw speed 200-400r/min, material water ratio 15-20%.
Preferably, in described step B, be 40-45 DEG C in temperature, pH value is enzymolysis pomace 2-3h under 4-5 condition, Microwave Power Density is 2.5-3.5W/g, vacuum is 85-95kPa.
Preferably, in described step B ＇, baking temperature is 240-270 DEG C, and wherein, 250 DEG C, proparea, 260 DEG C, middle district, 270 DEG C, district of coming out of the stove, the time is 3 ~ 5min.
Preferably, described fruit by weight percentage, comprising: 25-35% dragon fruit, 20-25% strawberry, 20-30% mulberry fruit, 25-30% banana, 10-15% mango.
Preferably, described dragon fruit, banana and mango adopt the mixing of pomace and pericarp, and by weight percentage, pericarp is 60-70%: pulp is 30-40%.
The invention has the beneficial effects as follows: utilize fruit fiber powder as additive, aborning not with sucrose or monose, adopt the method for pentosanase process, improve production technology and produced Sugarless high-fibre biscuit, this product maintains crispy in taste, surface-brightening, the decorative pattern good organoleptic quality such as clear, has obvious curative effect effect to obesity crowd.
Accompanying drawing explanation
Fig. 1 is the process chart of an embodiment of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, preferably embodiment of the present invention is described in further detail:
Embodiment 1
By weight percentage, comprising: the addition of pentosanase is 0.013%, neutral proteinase 0.013%, food fibre powder 28%, grease 9.524%, flour 60%, isomalt 1%, honey element 0.05%, vanillic aldehyde 0.05%, condensed milk essence 0.05%, ammonium hydrogencarbonate 0.2%, sodium bicarbonate 0.3%, salt 0.2%, monoglyceride 0.2%, citric acid 0.2% and sodium hydrogensulfite 0.2%.
1. the preparation of extrusion fruit waste residue: utilize single-screw extrusion machine to process fruit waste residue, the gap 0.05mm between screw rod swivel nut, screw speed 200r/min, material water ratio 15%, pulverizes for subsequent use by the fruit waste residue after extrusion process.
2. the preparation of cellulase hydrolysis fruit waste residue: be 40 DEG C in temperature with cellulase, pH value is enzymolysis pomace 2h under 4 conditions, micro-wave vacuum, and Microwave Power Density is 2.5W/g, vacuum is 85kPa, ultramicro grinding is for subsequent use.
Wherein, fruit by weight percentage, comprising: 25% dragon fruit, 20% strawberry, 20% mulberry fruit, 25% banana, 10% mango; Dragon fruit, banana and mango all adopt the mixing of pomace and pericarp, and by weight percentage, pericarp is 60%: pulp is 40%.
3. as shown in Figure 1, pretreatment of raw material (flour sieving, sieve after granulated sugar abrasive dust, by weight ratio, by pentosan, neutral proteinase, grease, isomalt, honey element, vanillic aldehyde, condensed milk essence, ammonium hydrogencarbonate, sodium bicarbonate, salt, monoglyceride, citric acid and sodium hydrogensulfite water-solubleization; Modulation (20 ± 2min)-dough of)-dough leaves standstill (30min)-roll-in (folding 2 times)-rolling cut shaping-baking (250 DEG C, proparea, 260 DEG C, middle district, 270 DEG C, district of coming out of the stove)-cooling-arrangement-inspection-packaging-finished product.
Embodiment 2
By weight percentage, comprising: pentosanase 0.02%, neutral proteinase 0.02%, food fibre powder 32%, grease 11.41%, flour 50%, isomalt 3%, honey element 0.15%, vanillic aldehyde 0.1%, condensed milk essence 0.1%, ammonium hydrogencarbonate 0.5%, sodium bicarbonate 0.8%, salt 0.6%, monoglyceride 0.5%, citric acid 0.4% and sodium hydrogensulfite 0.4%.
1. the preparation of extrusion fruit waste residue: utilize single-screw extrusion machine to process fruit waste residue, the gap 0.75mm between screw rod swivel nut, screw speed 400r/min, material water ratio 20%, pulverizes for subsequent use by the fruit waste residue after extrusion process.
2. the preparation of cellulase hydrolysis fruit waste residue: be 45 DEG C in temperature with cellulase, pH value is enzymolysis pomace 3h under 5 conditions, dry, pulverize for subsequent use.
Described fruit, by weight percentage, comprising: 25% dragon fruit, 20% strawberry, 20% mulberry fruit, 25% banana, 10% mango.Dragon fruit, banana and mango all adopt the mixing of pomace and pericarp, and by weight percentage, pericarp is 70%: pulp is 30%.
3. pretreatment of raw material (flour sieving, sieve after granulated sugar abrasive dust, by weight ratio, by pentosan, food fibre powder, neutral proteinase, grease, isomalt, honey element, vanillic aldehyde, condensed milk essence, ammonium hydrogencarbonate, sodium bicarbonate, salt, monoglyceride, citric acid and sodium hydrogensulfite water-solubleization) modulation (20 ± 2min)-dough of-dough leaves standstill (30min)-roll-in (folding 2 times)-rolling cut shaping-baking (250 DEG C, proparea, 260 DEG C, middle district, 270 DEG C, district of coming out of the stove)-cooling-arrangement-inspection-packaging-finished product.
Control group: pretreatment of raw material (flour sieving, sieve after granulated sugar abrasive dust, by weight ratio, by pentosan, neutral proteinase, grease, isomalt, honey element, vanillic aldehyde, condensed milk essence, ammonium hydrogencarbonate, sodium bicarbonate, salt, monoglyceride, citric acid and sodium hydrogensulfite water-solubleization; Modulation (20 ± 2min)-dough of)-dough leaves standstill (30min)-roll-in (folding 2 times)-rolling cut shaping-baking (250 DEG C, proparea, 260 DEG C, middle district, 270 DEG C, district of coming out of the stove)-cooling-arrangement-inspection-packaging-finished product.
The quality of the biscuit prepared by the present invention and the biscuit prepared by control group is as shown in table 1:
Table 1 Cookie quality
As shown in Table 1, the products taste prepared by the present invention is crisp, fragrant and sweet, is particularly suitable for diabetes and obesity crowd eats.
Embodiment 3
King so-and-so, 58 years old, man, there is hyperlipidemia and hypertension for a long time, feel very tired out at ordinary times, drowsiness measurement fasting blood-glucose 10.5mmol/l, two hours blood glucoses are 19.5mmol/l after meal, advise oral Miglitol, every day is done appropriate exercise in suggestion, starts to change diet style simultaneously, reduce the consumption of staple food, add the biscuit prepared with edible the present invention, namely some alleviates 100 days symptoms, and the tired sense of health disappears, energy recovers normal, after three months, survey its fasting blood-glucose 5.9mmol/l, 2 hours blood glucoses are 9.4mmol/l after meal.Discontinue medication now, continue edible nutrient biscuit of the present invention, add suitable exercise, blood sugar is highly stable, normally.
Embodiment 4
Wei so-and-so, 63 years old, female, had high fat of blood and hypertension, takes biscuit prepared by the present invention, and to examination in hospital after 3 months, high fat of blood and blood pressure shape all obviously improve, and its oneself health has also had improvement than in the past.
Embodiment 5
Zhao, 45 years old, female, had high fat of blood, to have a blood test time medical fat: T-CHOL 6.9mmol/l triglycerides 2.9mmol/l, take biscuit prepared by the embodiment of the present invention, after 2 months, its symptom is improved, after continuing to take one month, after examination in hospital, fat of having a blood test time medical: T-CHOL 5.8mmol/l triglycerides 2.26mmol/l, hyperlipidemic conditions significantly improves.
Specifically as shown in table 2
Table 2 biscuit of the present invention is on the impact of each parameter of experimenter
Known to table 2, the effect that the present invention utilizes dietary fiber to absorb water volume to expand, after edible, people is had absorption that satiety effectively can reduce food total amount, and the time shorten that food is stopped in enteron aisle, the fat in consumer and play antiobesity action.Take in the uptake again that dietary fiber can reduce bile acid simultaneously, change the amount of food digestion speed and digestion secretion, the diseases such as gall stone, duodenal ulcer, ulcerative colitis can be prevented, thus play the effect of fat-reducing, health care.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.
Claims (8)
1. one kind utilizes fruit process waste residue enzyme process to prepare dietary fiber sugar-free biscuit, it is characterized in that, by weight percentage, comprise: pentosanase 0.013-0.02%, neutral proteinase 0.013-0.02%, food fibre powder 28-38%, grease 8-12%, flour 45-60%, isomalt 1-3%, honey element 0.05-0.15%, vanillic aldehyde 0.05-0.1%, condensed milk essence 0.05-0.1%, ammonium hydrogencarbonate 0.2-0.5%, sodium bicarbonate 0.3-0.8%, salt 0.2-0.6%, monoglyceride 0.2-0.5%, citric acid 0.2-0.4% and sodium hydrogensulfite 0.2-0.4%.
2. prepare a method for fruit meal fiber powder as claimed in claim 1, it is characterized in that, comprise following step:
Steps A: the preparation of extrusion fruit waste residue: utilize single-screw extrusion machine to process fruit waste residue, pulverizes for subsequent use by the fruit waste residue after extrusion process;
Step B: use cellulase degradation pomace, dry, pulverize for subsequent use.
3. prepare a method for dietary fiber sugar-free biscuit as claimed in claim 1 or 2, it is characterized in that, comprise following step:
Steps A ＇: pretreatment of raw material, extrusion fruit waste residue obtains food fibre powder, flour sieving, sieve after granulated sugar abrasive dust, by weight ratio, by pentosan, neutral proteinase, grease, isomalt, honey element, vanillic aldehyde, condensed milk essence, ammonium hydrogencarbonate, sodium bicarbonate, salt, monoglyceride, citric acid and sodium hydrogensulfite; Use water-solubleization;
Step B ＇: leave standstill after modulation dough, toast after rolling formation;
Step C ＇: test package after cooling.
4. method as claimed in claim 2, is characterized in that, in described steps A, in single-screw extrusion machine, and the gap 0.05-0.75mm between screw rod swivel nut, screw speed 200-400r/min, material water ratio 15-20%.
5. method as claimed in claim 2, it is characterized in that, in described step B, be 40-45 DEG C in temperature, and pH value is enzymolysis pomace 2-3h under 4-5 condition, and Microwave Power Density is 2.5-3.5W/g, vacuum is 85-95kPa.
6. method as claimed in claim 2, it is characterized in that, in described step B ＇, baking temperature is 240-270 DEG C, and wherein, 250 DEG C, proparea, 260 DEG C, middle district, 270 DEG C, district of coming out of the stove, the time is 3 ~ 5min.
7. method as claimed in claim 2 or claim 3, is characterized in that described fruit by weight percentage, comprising: 25-35% dragon fruit, 20-25% strawberry, 20-30% mulberry fruit, 25-30% banana, 10-15% mango.
8. method as claimed in claim 7, it is characterized in that, described dragon fruit, banana and mango all adopt the mixing of pomace and pericarp, and by weight percentage, pericarp is 60-70%: pulp is 30-40%.
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| CN201510808723.9A CN105475429A (en) | 2015-11-20 | 2015-11-20 | Dietary fiber sugar-free biscuits prepared by utilization of fruit processed waste residue enzyme method |
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Cited By (6)
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| CN107079956A (en) * | 2017-03-22 | 2017-08-22 | 鲁张超 | The processing method of Grape Skin dietary-fiber biscuit |
| CN107232280A (en) * | 2017-06-15 | 2017-10-10 | 黄婧磊 | The processing method of mangrove bark dietary-fiber biscuit |
| CN107232281A (en) * | 2017-06-20 | 2017-10-10 | 黄烁 | The processing method of rich glutathione mangrove bark dietary-fiber biscuit |
| CN110037083A (en) * | 2019-05-27 | 2019-07-23 | 李宪臻 | A kind of weight-reducing refreshment and preparation method thereof theoretical based on sustained release |
| CN110140742A (en) * | 2019-05-26 | 2019-08-20 | 巢湖学院 | A kind of production method of dietary fiber yellow peach biscuit |
| CN114246317A (en) * | 2021-12-28 | 2022-03-29 | 宁夏君星坊食品科技有限公司 | Preparation process of flax sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107079956A (en) * | 2017-03-22 | 2017-08-22 | 鲁张超 | The processing method of Grape Skin dietary-fiber biscuit |
| CN107232280A (en) * | 2017-06-15 | 2017-10-10 | 黄婧磊 | The processing method of mangrove bark dietary-fiber biscuit |
| CN107232281A (en) * | 2017-06-20 | 2017-10-10 | 黄烁 | The processing method of rich glutathione mangrove bark dietary-fiber biscuit |
| CN110140742A (en) * | 2019-05-26 | 2019-08-20 | 巢湖学院 | A kind of production method of dietary fiber yellow peach biscuit |
| CN110037083A (en) * | 2019-05-27 | 2019-07-23 | 李宪臻 | A kind of weight-reducing refreshment and preparation method thereof theoretical based on sustained release |
| CN114246317A (en) * | 2021-12-28 | 2022-03-29 | 宁夏君星坊食品科技有限公司 | Preparation process of flax sauce |
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