CN105815414A - Quinoa cookie and preparation method for same - Google Patents
Quinoa cookie and preparation method for same Download PDFInfo
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- CN105815414A CN105815414A CN201610396284.XA CN201610396284A CN105815414A CN 105815414 A CN105815414 A CN 105815414A CN 201610396284 A CN201610396284 A CN 201610396284A CN 105815414 A CN105815414 A CN 105815414A
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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
A quinoa cookie is prepared by the ingredients including 90-100 parts by weight of quinoa powder, 1-8 parts by weight of dried skim milk, 5-10 parts by weight of eggs, 1-1.5 parts by weight of baking soda, 15-25 parts by weight of olive oil, 13-15 parts by weight of kudzu vine roots, 5-10 parts by weight of carrots, 5-8 parts by weight of kiwi fruits, 3-4 parts by weight of cranberries, 2-3 parts by weight of hawthorns, 0.4-0.5 part by weight of white vinegar, 0.03 part by weight of pectinase, 0.8 part by weight of artificial yeast, 15-25 parts by weight of saccharose, 9-10 parts by weight of raffinose oligose and 80-150 parts by weight of water. According to the invention, highly nutrient quinoa is taken as the principal ingredient to prepare the quinoa cookie which has abundant nutrition, a unique flavor and outstanding health care treatment effects through unique preparation and processing technologies, so that edible values of the quinoa are enhanced.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Quinoa cookies and preparation method thereof.
Background technology
Quinoa belongs to Chenopodiaceae, dicotyledon.Quinoa belongs to the healthy grain of full nutrition, is referred to as time immemorial " nutrition gold ", " super corn ", " the following food " and " king of vegetarian diet " lost.The most successfully plant in Chinese multiple areas at present.
Research finds that Quinoa has high and comprehensive nutritive value, for high-quality adequate proteins base-forming food.In seed, endosperm accounts for 68%, and has nutritional activities, and protein content up to 16～22%(beef are 20%).FAO (Food and Agriculture Organization of the United Nation) thinks that Quinoa is the food that unique a kind of solitary plant can meet human body basic nutrition needs, it is a kind of high protein, high-lysine, low in calories, low sugar, zero cholesterol and containing abundant vitamin, the base-forming food of various trace elements, is the wholefood of the optimum mankind.
Quinoa have equilibrium extra-nutritions, enhancing body function, repair body constitution, regulation immunity and endocrine, raising physical stress ability, disease of preventing, anticancer, lose weight, assist the effects such as treatment, be very suitable for hypertension, hyperlipidemia, heart disease chronic diseases crowd.The pattern of cookies is varied at present, but not yet finds with Quinoa as main material, and adds the pharmaceutical component of some plants, has Quinoa cookies that is nutritious and that have health care prophylactic-therapeutic effect concurrently and occurs.
Summary of the invention
The technical problem to be solved in the present invention is: with the Quinoa of high nutrition as primary raw material, uses unique preparation and processing technique, prepares the Quinoa cookies that a kind of nutritious, unique flavor, health care are evident in efficacy, to improve the edibility of Quinoa.
The present invention solves above-mentioned technical problem, be the technical scheme is that a kind of Quinoa cookies, be made up of the raw material of following parts by weight: Quinoa powder 90-100 part, skimmed milk powder 1-8 part, egg 5-10 part, sodium bicarbonate 1-1.5 part, olive oil 15-25 part, Radix Puerariae 13-15 part, Radix Dauci Sativae 5-10 part, Fructus actinidiae chinensis 5-8 part, cranberry 3-4 part, Fructus Crataegi 2-3 part, white vinegar 0.4-0.5 part, pectase 0.03 part, artificial yeast 0.8 part, sucrose 15-25 part, Semen Gossypii oligosaccharide 9-10 part, water 80-150 part.
The preparation method of a kind of Quinoa cookies, comprises the following steps:
Step one, by Quinoa remove impurity clean after, being placed in the interior drying of drying baker that temperature is 60-80 DEG C is 3-5% to water content, then, transposition is pulverized in pulverizer, and cross 100 mesh sieves, obtain Quinoa powder, afterwards, in the Quinoa powder obtained, add the ethanol solution that mass concentration is 70% soak, then, again by mixture transposition in microwave reactor, regulation microwave power is 450-550W, carries out microwave radiation processing 10-15 min, afterwards, filter and dry, obtain Quinoa powder, standby；
Step 2, weigh Radix Puerariae 13-15 part, putting into and being crushed to particle diameter in pulverizer is 0.5～0.8mm, transposition is in microwave dryer afterwards, under conditions of volume of material in putting into microwave dryer accounts for the internal free space 1/2～3/5 of microwave dryer, regulation microwave power is 400～600W, process 60～150s, then, powder of Radix Puerariae after microwave treatment is put in boiling container, it is added thereto to distilled water 30-40 part, after 35-45 DEG C is soaked 20min, normal pressure boils 20-30min, afterwards, filter, and gained filtrate is spray-dried, prepare Radix Puerariae extract, standby；
Step 3, take fresh Radix Dauci Sativae 5-10 part, Fructus actinidiae chinensis 5-8 part, cranberry 3-4 part, Fructus Crataegi 2-3 part by weight, clean after draining, use disintegrating machine the most broken, afterwards, the broken pulp obtained is put in round, then in round, add cotton seed oligosaccharide 9-10 part, white vinegar 0.4-0.5 part, pectase 0.03 part and artificial yeast 0.8 part, after stirring, control temperature, at 22 ~ 25 DEG C, carries out sealing and fermenting 2 ~ 5 days, obtain fermentation fruit jam, standby；
Step 4, by weight, take Quinoa powder 90-100 part that step one prepares, and it is added thereto to Radix Puerariae extract and skimmed milk powder 1-8 part, egg 5-10 part, sodium bicarbonate 1-1.5 part, sucrose 15-25 part that step 2 prepares, after being uniformly mixed, in mixture, add water 80-150 part, kneading becomes dough, and stand wake up face 15-20min, afterwards, dough is divided put in mould compressing, obtain lamellar cookies base, standby；
Step 5, the cookies base that step 4 prepares being put into baking oven, temperature of getting angry in controlling baking oven is 210-220 DEG C, and reducing internal heat temperature is 180-200 DEG C, carries out toasting 15-20min, obtains molding cookies sheet, standby；
Step 6, by step 5 toast after cookies sheet room temperature be cooled to 35-40 DEG C, afterwards, fermentation fruit jam step 3 prepared is applied in the bottom of cookies sheet, presses two panels cookies sheet so that it is be bonded into sandwich biscuit, then, prepared sandwich biscuit sprays olive oil, and is again placed in baking oven, carry out toasting 10-15min under conditions of temperature is 150-220 DEG C, packing after cooling, get product Quinoa cookies.
In step one, the addition of ethanol solution is 30 times of Quinoa powder quality, and soak time is 3-5min.
In step one, microwave power is 500W, and the time of microwave radiation processing is 12min.
In step 2, powder of Radix Puerariae is after carrying out microwave treatment, the step of micro-fermentation is also included before carrying out soaking cooking, its concrete operations are: put in fermentation tank by the powder of Radix Puerariae after microwave treatment, being added thereto to artificial yeast 0.8 part, Fructus Citri Limoniae juice 0.5-0.8 part, and add pure water, controlling temperature is 40 ~ 45 DEG C, humidity is 25-30%, carries out micro-fermentation 24-40h.
Beneficial effect:
1, a kind of Quinoa cookies prepared by the present invention, use the full powder of Quinoa as main material, and it has been added to the pharmaceutical componentses such as Radix Puerariae extract, finished product cookies is nutritious, comprehensively, wherein the content of cellulose reaches more than 7%, and containing unsaturated fatty acid, flavonoid, the effectively pharmaceutical component such as alpha-linolenic acid, the cotton seed oligosaccharide added has bacillus bifidus increment in promotion human body, suppression enteral spoilage product, low-yield, it is not result in getting fat, do not increase blood glucose, reduce cholesterol, improve lipid metabolism, slow down organism aging process, extend the life-span, skin moistening moisturizing, improve the function of allergic skin.The Quinoa sandwich biscuit prepared is reducing cholesterol, is preventing and treating painstaking effort disease of brain, regulates the health care aspect effects such as immunity and endocrine, antioxidation, mutation, opposing tumor, fat-reducing notable, has the biggest economic worth.
2, the preparation method of a kind of Quinoa cookies disclosed by the invention, method is simple to operate, and utilization of materials is high, is suitable for commercial production.The materials such as Quinoa powder and powder of Radix Puerariae, Semen Gossypii oligosaccharide, mixed fermentation fruit jam comprehensively allocate utilization, not only increase the comprehensive utilization ratio of Quinoa, by reservation abundant, complete for the nutritional labeling in the raw materials such as Quinoa, and added in finished product cookies, further improve the mouthfeel of finished product cookies, finished product Quinoa cookies crispy in taste, fresh and sweet, fruity is strong, unique flavor, in good taste, all-ages.
3, the preparation method of a kind of Quinoa cookies disclosed by the invention, step one use ethanol solution soak, and the operation of microwave radiation processing Quinoa powder, it is possible to effectively remove the saponin contained by Quinoa epidermis, overcome the bitterness of Quinoa itself, it is ensured that the good taste of finished product cookies.Meanwhile, the de-saponin through solution soaking microwave radiation processing operates, additionally it is possible to promotes the material in Quinoa that complicated biochemical reaction occurs, thus promotes the human body effective absorption to Quinoa Middle nutrition composition further.
4, the present invention is during preparing Radix Puerariae extract, after dry powder of Radix Puerariae is broken into granule, put it into again the step carrying out microwave treatment in microwave dryer, by microwave treatment, material table layer can be made to burst, mechanism structure changes, possesses loose porous character, be conducive to powder of Radix Puerariae to be activated by effective pharmaceutical component therein more fully in follow-up immersion, digestion process, and discharge so that it is function effect is more notable.
5, the present invention is during preparing Radix Puerariae extract, also the powder of Radix Puerariae after microwave treatment is provided with the step of micro-fermentation, first, in micro-sweat, mycetogenetic a large amount of β-glucosidases hydrolytic enzyme can make effective pharmaceutical component isoflavone glucoside in Radix Puerariae hydrolyze in a large number, so that the Species distributing of isoflavone changes, in Radix Puerariae raw material after fermentation, isoflavone can be with free state for being primarily present form, and this is more beneficial in Radix Puerariae the extraction of effectively pharmaceutical component and is absorbed by the body.Simultaneously, microwave treatment step before micro-fermentation makes Radix Puerariae particle surface possess loose and porous structure, improves fermentation efficiency, has been also added with a certain amount of Fructus Citri Limoniae juice in the sweat of powder of Radix Puerariae in addition to artificial yeast, acid ingredient in Fructus Citri Limoniae juice can further speed up course of fermentation, improves production efficiency.
6, the fermentation fruit jam sweet and sour taste that prepared by the present invention, unique flavor, nutritious, and there is paste flavor.It is added with acidic materials white vinegar in the preparation process of fermentation fruit jam, the addition of a little white vinegar can make the ascorbic acid oxidase in Radix Dauci Sativae obtain a certain degree of suppression, prevent its destruction to other fruit jam Middle nutrition compositions such as Fructus Crataegis, remain the nutritional labeling in fruit jam to greatest extent.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further elaborated.
A kind of Quinoa cookies, is made up of the raw material of following parts by weight: Quinoa powder 90-100 part, skimmed milk powder 1-8 part, egg 5-10 part, sodium bicarbonate 1-1.5 part, olive oil 15-25 part, Radix Puerariae 13-15 part, Radix Dauci Sativae 5-10 part, Fructus actinidiae chinensis 5-8 part, cranberry 3-4 part, Fructus Crataegi 2-3 part, white vinegar 0.4-0.5 part, pectase 0.03 part, artificial yeast 0.8 part, sucrose 15-25 part, Semen Gossypii oligosaccharide 9-10 part, water 80-150 part.
The preparation method of Quinoa cookies, comprises the following steps:
Step one, after Quinoa remove impurity is cleaned, being placed in the interior drying of drying baker that temperature is 60-80 DEG C is 3-5% to water content, then, transposition is pulverized in pulverizer, and cross 100 mesh sieves, obtain Quinoa powder, afterwards, in the Quinoa powder obtained, add the ethanol solution that mass concentration is 70% soak, wherein, the addition of ethanol solution is 30 times of Quinoa powder quality, soak time is 3-5min, then, again by mixture transposition in microwave reactor, regulation microwave power is 450-550W, carry out microwave radiation processing 10-15 min, afterwards, filter and dry, obtain Quinoa powder, standby；
nullStep 2、Weigh Radix Puerariae 13-15 part，Putting into and being crushed to particle diameter in pulverizer is 0.5～0.8mm，Transposition is in microwave dryer afterwards，Under conditions of volume of material in putting into microwave dryer accounts for the internal free space 1/2～3/5 of microwave dryer，Regulation microwave power is 400～600W，Process 60～150s，Then，Powder of Radix Puerariae after microwave treatment is put in fermentation tank，It is added thereto to artificial yeast 0.8 part、Fructus Citri Limoniae juice 0.5-0.8 part，And add pure water，Controlling temperature is 40 ~ 45 DEG C，Humidity is 25-30%，Carry out micro-fermentation 24-40h，Backward fermentation after material in add distilled water 30-40 part，It is placed in boiling container，After 35-45 DEG C is soaked 20min，Normal pressure boils 20-30min，Afterwards，Filter，And gained filtrate is spray-dried，Prepare Radix Puerariae extract，Standby；
Step 3, take fresh Radix Dauci Sativae 5-10 part, Fructus actinidiae chinensis 5-8 part, cranberry 3-4 part, Fructus Crataegi 2-3 part by weight, clean after draining, use disintegrating machine the most broken, afterwards, the broken pulp obtained is put in round, then in round, add cotton seed oligosaccharide 9-10 part, white vinegar 0.4-0.5 part, pectase 0.03 part and artificial yeast 0.8 part, after stirring, control temperature, at 22 ~ 25 DEG C, carries out sealing and fermenting 2 ~ 5 days, obtain fermentation fruit jam, standby；
Step 4, by weight, take Quinoa powder 90-100 part that step one prepares, and it is added thereto to Radix Puerariae extract and skimmed milk powder 1-8 part, egg 5-10 part, sodium bicarbonate 1-1.5 part, sucrose 15-25 part that step 2 prepares, after being uniformly mixed, in mixture, add water 80-150 part, kneading becomes dough, and stand wake up face 15-20min, afterwards, dough is divided put in mould compressing, obtain lamellar cookies base, standby；
Step 5, the cookies base that step 4 prepares being put into baking oven, temperature of getting angry in controlling baking oven is 210-220 DEG C, and reducing internal heat temperature is 180-200 DEG C, carries out toasting 15-20min, obtains molding cookies sheet, standby；
Step 6, by step 5 toast after cookies sheet room temperature be cooled to 35-40 DEG C, afterwards, fermentation fruit jam step 3 prepared is applied in the bottom of cookies sheet, presses two panels cookies sheet so that it is be bonded into sandwich biscuit, then, prepared sandwich biscuit sprays olive oil, and is again placed in baking oven, carry out toasting 10-15min under conditions of temperature is 150-220 DEG C, packing after cooling, get product Quinoa cookies.
The main material that the Quinoa cookies of the present invention uses is the full powder of Quinoa; Quinoa is a kind of high protein, low in calories, zero cholesterol " all-round " food; in Quinoa, the content of cellulose is 3.7%; wherein soluble cellulose accounts for 36%; insoluble fibers element accounts for 64%; and two kinds of celluloses are to regulation blood sugar level, reduce cholesterol and protection painstaking effort disease of brain effect is the most notable.The present invention is added with carotene in the feed, and Radix Dauci Sativae has invigorating the spleen and regulating the stomach, calming liver and clearing heat, improving eyesight, antihypertensive diuretic, it is adaptable to high pressure and dyspepsia, nyctalopia, malnutrition etc..The Fructus actinidiae chinensis added in fruit jam contains substantial amounts of vitamin C, rich in nutritive value, can strengthening immune system, promote wound healing and the absorption to irony；It rich in inositol and aminoacid, depression can be suppressed, supplement mental consumed nutrition；The perfect ratio of its low-sodium and high-potassium, can supplement the muscle power that overtime work of staying up late is lost.The present invention is added with powder of Radix Puerariae in the feed, and powder of Radix Puerariae has the hypoglycemic effect of fall, healthy favourable for hyperglycemia population.The present invention is added with Semen Gossypii oligosaccharide in the feed, and Semen Gossypii oligosaccharide has bacillus bifidus increment in promotion human body, strengthens body immunity, to antineoplastic action.Instant invention overcomes Quinoa bitter in the mouth, the feature of consumption difference, enhance the health care of cookies, have wide range of applications, all-ages.
Embodiment 1
A kind of Quinoa cookies, is made up of the raw material of following parts by weight: 90 parts of Quinoa powder, skimmed milk powder 1 part, 10 parts of egg, sodium bicarbonate 1.5 parts, 15 parts of olive oil, Radix Puerariae 13 parts, 5 parts of Radix Dauci Sativae, Fructus actinidiae chinensis 8 parts, cranberry 4 parts, Fructus Crataegi 2 parts, sucrose 25 parts, Semen Gossypii oligosaccharide 9 parts, 80 parts of water.
Its manufacture method comprises the following steps:
Step one, after Quinoa remove impurity is cleaned, being placed in the interior drying of drying baker that temperature is 60 DEG C is 3% to water content, then, transposition is pulverized in pulverizer, and cross 100 mesh sieves, obtain Quinoa powder, afterwards, in the Quinoa powder obtained, add the ethanol solution that mass concentration is 70% soak, wherein, the addition of ethanol solution is 30 times of Quinoa powder quality, soak time is 5min, then, again by mixture transposition in microwave reactor, regulation microwave power is 450W, carry out microwave radiation processing 10min, afterwards, filter and dry, obtain Quinoa powder, standby；
Step 2, weigh Radix Puerariae 13 parts, putting into and being crushed to particle diameter in pulverizer is 0.5mm, transposition is in microwave dryer afterwards, under conditions of volume of material in putting into microwave dryer accounts for the internal free space 1/2 of microwave dryer, regulation microwave power is 600W, process 60s, then, powder of Radix Puerariae after microwave treatment is put in fermentation tank, it is added thereto to artificial yeast 0.8 part, Fructus Citri Limoniae juice 0.5 part, and add pure water, controlling temperature is 45 DEG C, humidity is 30%, carry out micro-fermentation 24h, backward fermentation after material in add distilled water 40 parts, it is placed in boiling container, after 45 DEG C are soaked 20min, normal pressure boils 20min, afterwards, filter, and gained filtrate is spray-dried, prepare Radix Puerariae extract, standby；
Step 3, take 5 parts of fresh Radix Dauci Sativae, Fructus actinidiae chinensis 8 parts, cranberry 4 parts, Fructus Crataegi 2 parts by weight, clean after draining, use disintegrating machine the most broken, afterwards, the broken pulp obtained is put in round, then in round, add cotton seed oligosaccharide 9 parts, white vinegar 0.4 part, pectase 0.03 part and artificial yeast 0.8 part, after stirring, control temperature, at 22 DEG C, carries out sealing and fermenting 5 days, obtain fermentation fruit jam, standby；
Step 4, by weight, take 90 parts of the Quinoa powder that step one prepares, and it is added thereto to Radix Puerariae extract and skimmed milk powder 1 part, 10 parts of egg, sodium bicarbonate 1.5 parts, the sucrose 25 parts that step 2 prepares, after being uniformly mixed, in mixture, add 80 parts of water, kneading becomes dough, and stand wake up face 15min, afterwards, dough is divided put in mould compressing, obtain lamellar cookies base, standby；
Step 5, the cookies base that step 4 prepares being put into baking oven, temperature of getting angry in controlling baking oven is 210 DEG C, and reducing internal heat temperature is 200 DEG C, carries out toasting 15min, obtains molding cookies sheet, standby；
Step 6, by step 5 toast after cookies sheet room temperature be cooled to 35 DEG C, afterwards, fermentation fruit jam step 3 prepared is applied in the bottom of cookies sheet, presses two panels cookies sheet so that it is be bonded into sandwich biscuit, then, prepared sandwich biscuit sprays olive oil, and is again placed in baking oven, carry out toasting 15min under conditions of temperature is 150 DEG C, packing after cooling, get product Quinoa cookies.
Case study on implementation 2
A kind of Quinoa cookies, is made up of the raw material of following parts by weight: 95 parts of Quinoa powder, skimmed milk powder 5 parts, 8 parts of egg, sodium bicarbonate 1.3 parts, 20 parts of olive oil, Radix Puerariae 14 parts, 8 parts of Radix Dauci Sativae, Fructus actinidiae chinensis 7 parts, cranberry 3.5 parts, Fructus Crataegi 2.5 parts, sucrose 20 parts, Semen Gossypii oligosaccharide 9.5 parts, 120 parts of water.
The preparation method of Quinoa cookies, comprises the following steps:
Step one, after Quinoa remove impurity is cleaned, being placed in the interior drying of drying baker that temperature is 70 DEG C is 4% to water content, then, transposition is pulverized in pulverizer, and cross 100 mesh sieves, obtain Quinoa powder, afterwards, in the Quinoa powder obtained, add the ethanol solution that mass concentration is 70% soak, wherein, the addition of ethanol solution is 30 times of Quinoa powder quality, soak time is 4min, then, again by mixture transposition in microwave reactor, regulation microwave power is 500W, carry out microwave radiation processing 12min, afterwards, filter and dry, obtain Quinoa powder, standby；
Step 2, weigh Radix Puerariae 14 parts, putting into and being crushed to particle diameter in pulverizer is 0.6mm, transposition is in microwave dryer afterwards, under conditions of volume of material in putting into microwave dryer accounts for the internal free space 3/5 of microwave dryer, regulation microwave power is 500W, process 120s, then, powder of Radix Puerariae after microwave treatment is put in fermentation tank, it is added thereto to artificial yeast 0.8 part, Fructus Citri Limoniae juice 0.6 part, and add pure water, controlling temperature is 42 DEG C, humidity is 28%, carry out micro-fermentation 30h, backward fermentation after material in add distilled water 35 parts, it is placed in boiling container, after 40 DEG C are soaked 20min, normal pressure boils 250min, afterwards, filter, and gained filtrate is spray-dried, prepare Radix Puerariae extract, standby；
Step 3, take 8 parts of fresh Radix Dauci Sativae, Fructus actinidiae chinensis 7 parts, cranberry 3.5 parts, Fructus Crataegi 2.5 parts by weight, clean after draining, use disintegrating machine the most broken, afterwards, the broken pulp obtained is put in round, then in round, add cotton seed oligosaccharide 9.5 parts, white vinegar 0.45 part, pectase 0.03 part and artificial yeast 0.8 part, after stirring, control temperature, at 23 DEG C, carries out sealing and fermenting 3 days, obtain fermentation fruit jam, standby；
Step 4, by weight, take 95 parts of the Quinoa powder that step one prepares, and it is added thereto to Radix Puerariae extract and skimmed milk powder 5 parts, 8 parts of egg, sodium bicarbonate 1.3 parts, the sucrose 20 parts that step 2 prepares, after being uniformly mixed, in mixture, add water 80-150 part, kneading becomes dough, and stand wake up face 15-20min, afterwards, dough is divided put in mould compressing, obtain lamellar cookies base, standby；
Step 5, the cookies base that step 4 prepares being put into baking oven, temperature of getting angry in controlling baking oven is 215 DEG C, and reducing internal heat temperature is 190 DEG C, carries out toasting 18min, obtains molding cookies sheet, standby；
Step 6, by step 5 toast after cookies sheet room temperature be cooled to 38 DEG C, afterwards, fermentation fruit jam step 3 prepared is applied in the bottom of cookies sheet, presses two panels cookies sheet so that it is be bonded into sandwich biscuit, then, prepared sandwich biscuit sprays olive oil, and is again placed in baking oven, carry out toasting 13min under conditions of temperature is 200 DEG C, packing after cooling, get product Quinoa cookies.
Case study on implementation 3
A kind of Quinoa cookies, is made up of the raw material of following parts by weight: 100 parts of Quinoa powder, skimmed milk powder 8 parts, 5 parts of egg, sodium bicarbonate 1 part, 25 parts of olive oil, Radix Puerariae 15 parts, 10 parts of Radix Dauci Sativae, Fructus actinidiae chinensis 5 parts, cranberry 3 parts, Fructus Crataegi 3 parts, sucrose 15 parts, Semen Gossypii oligosaccharide 10 parts, 150 parts of water.
The preparation method of Quinoa cookies, comprises the following steps:
Step one, after Quinoa remove impurity is cleaned, being placed in the interior drying of drying baker that temperature is 80 DEG C is 5% to water content, then, transposition is pulverized in pulverizer, and cross 100 mesh sieves, obtain Quinoa powder, afterwards, in the Quinoa powder obtained, add the ethanol solution that mass concentration is 70% soak, wherein, the addition of ethanol solution is 30 times of Quinoa powder quality, soak time is 3min, then, again by mixture transposition in microwave reactor, regulation microwave power is 550W, carry out microwave radiation processing 15 min, afterwards, filter and dry, obtain Quinoa powder, standby；
Step 2, weigh Radix Puerariae 15 parts, putting into and being crushed to particle diameter in pulverizer is 0.8mm, transposition is in microwave dryer afterwards, under conditions of volume of material in putting into microwave dryer accounts for the internal free space 3/5 of microwave dryer, regulation microwave power is 400W, process 150s, then, powder of Radix Puerariae after microwave treatment is put in fermentation tank, it is added thereto to artificial yeast 0.8 part, Fructus Citri Limoniae juice 0.8 part, and add pure water, controlling temperature is 40 DEG C, humidity is 25%, carry out micro-fermentation 40h, backward fermentation after material in add distilled water 30 parts, it is placed in boiling container, after 35 DEG C are soaked 20min, normal pressure boils 30min, afterwards, filter, and gained filtrate is spray-dried, prepare Radix Puerariae extract, standby；
Step 3, take 10 parts of fresh Radix Dauci Sativae, Fructus actinidiae chinensis 5 parts, cranberry 3 parts, Fructus Crataegi 3 parts by weight, clean after draining, use disintegrating machine the most broken, afterwards, the broken pulp obtained is put in round, then in round, add cotton seed oligosaccharide 10 parts, white vinegar 0.5 part, pectase 0.03 part and artificial yeast 0.8 part, after stirring, control temperature, at 25 DEG C, carries out sealing and fermenting 2 days, obtain fermentation fruit jam, standby；
Step 4, by weight, take 100 parts of the Quinoa powder that step one prepares, and it is added thereto to Radix Puerariae extract and skimmed milk powder 8 parts, 10 parts of egg, sodium bicarbonate 1 part, the sucrose 15 parts that step 2 prepares, after being uniformly mixed, in mixture, add 150 parts of water, kneading becomes dough, and stand wake up face 20min, afterwards, dough is divided put in mould compressing, obtain lamellar cookies base, standby；
Step 5, the cookies base that step 4 prepares being put into baking oven, temperature of getting angry in controlling baking oven is 220 DEG C, and reducing internal heat temperature is 180 DEG C, carries out toasting 20min, obtains molding cookies sheet, standby；
Step 6, by step 5 toast after cookies sheet room temperature be cooled to 40 DEG C, afterwards, fermentation fruit jam step 3 prepared is applied in the bottom of cookies sheet, presses two panels cookies sheet so that it is be bonded into sandwich biscuit, then, prepared sandwich biscuit sprays olive oil, and is again placed in baking oven, carry out toasting 10min under conditions of temperature is 220 DEG C, packing after cooling, get product Quinoa cookies.
The Quinoa cookies prepared the embodiment of the present invention below carries out certain result and investigates:
Select 16-25 year, 26-35 year, 36-45 year, 46-55 year, 56-65 year, the people of five age brackets is respectively as A group, B group, C group, D group, E group, often organize 20 people, from crisp degree, sweetness degree, delicate fragrance degree and agreeable to the taste degree, embodiment one, embodiment two and the Quinoa cookies obtained by embodiment three being carried out mouthfeel evaluation respectively, mouthfeel is evaluated from 0 to 5 points successively from differing to get well.
A group is commented each meansigma methods of crisp degree, sweetness degree, delicate fragrance degree and agreeable to the taste degree to be followed successively by:
| A group | Crisp degree | Sweetness degree | Delicate fragrance degree | Agreeable to the taste degree |
| Embodiment one | 4.32 | 4.21 | 4.53 | 4.61 |
| Embodiment two | 4.21 | 4.56 | 4.51 | 4.31 |
| Embodiment three | 4.52 | 4.85 | 4.77 | 4.72 |
B group is commented each meansigma methods of crisp degree, sweetness degree, delicate fragrance degree and agreeable to the taste degree to be followed successively by:
| B group | Crisp degree | Sweetness degree | Delicate fragrance degree | Agreeable to the taste degree |
| Embodiment one | 4.35 | 4.58 | 4.21 | 4.71 |
| Embodiment two | 4.12 | 4.09 | 4.35 | 4.34 |
| Embodiment three | 4.86 | 4.56 | 4.62 | 4.87 |
C group is commented each meansigma methods of crisp degree, sweetness degree, delicate fragrance degree and agreeable to the taste degree to be followed successively by:
| C group | Crisp degree | Sweetness degree | Delicate fragrance degree | Agreeable to the taste degree |
| Embodiment one | 4.21 | 4.08 | 4.56 | 4.38 |
| Embodiment two | 4.32 | 4.58 | 4.64 | 4.21 |
| Embodiment three | 4.33 | 4.56 | 4.65 | 4.74 |
D group is commented each meansigma methods of crisp degree, sweetness degree, delicate fragrance degree and agreeable to the taste degree to be followed successively by:
| D group | Crisp degree | Sweetness degree | Delicate fragrance degree | Agreeable to the taste degree |
| Embodiment one | 4.52 | 4.31 | 4.71 | 4.34 |
| Embodiment two | 4.31 | 4.41 | 4.32 | 4.58 |
| Embodiment three | 4.85 | 4.82 | 4.84 | 4.63 |
Each meansigma methods of E group commented delicate fragrance degree, agreeable to the taste degree, sophistication and sweetness degree is followed successively by:
| E group | Crisp degree | Sweetness degree | Delicate fragrance degree | Agreeable to the taste degree |
| Embodiment one | 4.21 | 4.09 | 4.52 | 4.20 |
| Embodiment two | 4.25 | 4.36 | 4.62 | 4.87 |
| Embodiment three | 4.59 | 4.73 | 4.69 | 4.28 |
Survey result shows: single for mouthfeel, and the Quinoa cookies that embodiment three prepares is best able to be accepted by the people of different age group；Meanwhile, it is nutritious, rich in several amino acids and vitamin, can effectively prevent internal oxidation reaction, effective delay skin aging, antitumor, anti-sudden change, and long-term drink is good for health, life lengthening.
Claims (5)
1. a Quinoa cookies, it is characterised in that be made up of the raw material of following parts by weight: Quinoa powder 90-100 part, skimmed milk powder 1-8 part, egg
5-10 part, sodium bicarbonate 1-1.5 part, olive oil 15-25 part, Radix Puerariae 13-15 part, Radix Dauci Sativae 5-10 part, Fructus actinidiae chinensis 5-8 part, cranberry 3-4 part, Fructus Crataegi 2-3 part, white vinegar 0.4-0.5 part, pectase 0.03 part, artificial yeast 0.8 part, sucrose 15-25 part, Semen Gossypii oligosaccharide 9-10 part, water 80-150 part.
The preparation method of a kind of Quinoa cookies the most according to claim 1, it is characterised in that comprise the following steps:
Step one, by Quinoa remove impurity clean after, being placed in the interior drying of drying baker that temperature is 60-80 DEG C is 3-5% to water content, then, transposition is pulverized in pulverizer, and cross 100 mesh sieves, obtain Quinoa powder, afterwards, in the Quinoa powder obtained, add the ethanol solution that mass concentration is 70% soak, then, again by mixture transposition in microwave reactor, regulation microwave power is 450-550W, carries out microwave radiation processing 10-15 min, afterwards, filter and dry, obtain Quinoa powder, standby；
Step 2, weigh Radix Puerariae 13-15 part, putting into and being crushed to particle diameter in pulverizer is 0.5～0.8mm, transposition is in microwave dryer afterwards, under conditions of volume of material in putting into microwave dryer accounts for the internal free space 1/2～3/5 of microwave dryer, regulation microwave power is 400～600W, process 60～150s, then, powder of Radix Puerariae after microwave treatment is put in boiling container, it is added thereto to distilled water 30-40 part, after 35-45 DEG C is soaked 20min, normal pressure boils 20-30min, afterwards, filter, and gained filtrate is spray-dried, prepare Radix Puerariae extract, standby；
Step 3, take fresh Radix Dauci Sativae 5-10 part, Fructus actinidiae chinensis 5-8 part, cranberry 3-4 part, Fructus Crataegi 2-3 part by weight, clean after draining, use disintegrating machine the most broken, afterwards, the broken pulp obtained is put in round, then in round, add cotton seed oligosaccharide 9-10 part, white vinegar 0.4-0.5 part, pectase 0.03 part and artificial yeast 0.8 part, after stirring, control temperature, at 22 ~ 25 DEG C, carries out sealing and fermenting 2 ~ 5 days, obtain fermentation fruit jam, standby；
Step 4, by weight, take Quinoa powder 90-100 part that step one prepares, and it is added thereto to Radix Puerariae extract and skimmed milk powder 1-8 part, egg 5-10 part, sodium bicarbonate 1-1.5 part, sucrose 15-25 part that step 2 prepares, after being uniformly mixed, in mixture, add water 80-150 part, kneading becomes dough, and stand wake up face 15-20min, afterwards, dough is divided put in mould compressing, obtain lamellar cookies base, standby；
Step 5, the cookies base that step 4 prepares being put into baking oven, temperature of getting angry in controlling baking oven is 210-220 DEG C, and reducing internal heat temperature is 180-200 DEG C, carries out toasting 15-20min, obtains molding cookies sheet, standby；
Step 6, by step 5 toast after cookies sheet room temperature be cooled to 35-40 DEG C, afterwards, fermentation fruit jam step 3 prepared is applied in the bottom of cookies sheet, presses two panels cookies sheet so that it is be bonded into sandwich biscuit, then, prepared sandwich biscuit sprays olive oil, and is again placed in baking oven, carry out toasting 10-15min under conditions of temperature is 150-220 DEG C, packing after cooling, get product Quinoa cookies.
The preparation method of a kind of Quinoa cookies the most according to claim 2, it is characterised in that: in step one, the addition of ethanol solution is 30 times of Quinoa powder quality, and soak time is 3-5min.
The preparation method of a kind of Quinoa cookies the most according to claim 2, it is characterised in that: in step one, microwave power is 500W, and the time of microwave radiation processing is 12min.
The preparation method of a kind of Quinoa cookies the most according to claim 2, it is characterized in that: in step 2, powder of Radix Puerariae is after carrying out microwave treatment, also including the step of micro-fermentation before carrying out soaking cooking, its concrete operations are: put in fermentation tank by the powder of Radix Puerariae after microwave treatment, are added thereto to artificial yeast 0.8 part, Fructus Citri Limoniae juice 0.5-0.8 part, and add pure water, controlling temperature is 40 ~ 45 DEG C, and humidity is 25-30%, carries out micro-fermentation 24-40h.
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| CN106901145A (en) * | 2017-01-23 | 2017-06-30 | 吉林省彬生藜麦科技有限公司 | A kind of processing method of quinoa |
| CN107347958A (en) * | 2017-09-20 | 2017-11-17 | 田晓露 | A kind of quinoa biscuit |
| CN107568735A (en) * | 2017-11-06 | 2018-01-12 | 德兴市宋氏葛业有限公司 | A kind of preparation method of superminiature kudzuvine root starch |
| CN107821521A (en) * | 2017-11-20 | 2018-03-23 | 临泉县金禾面粉有限公司 | A kind of multiple taste biscuit of invigorating the spleen tonifying Qi and heat-clearing and fire-reducing and preparation method thereof |
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| CN109090185A (en) * | 2018-10-23 | 2018-12-28 | 中国农业科学院作物科学研究所 | A kind of quinoa soda cracker and preparation method thereof |
| CN109805314A (en) * | 2017-11-22 | 2019-05-28 | 东莞思朗食品有限公司 | A kind of fruit compounding powder and its application |
| CN110973199A (en) * | 2019-11-19 | 2020-04-10 | 江苏巨托生物科技有限公司 | Kohlrabi and shiitake mushroom fat reducing biscuit |
| CN111213693A (en) * | 2020-02-13 | 2020-06-02 | 沈阳师范大学 | Nutrient biscuit soft material formula based on 3D printing technology and making method thereof |
| WO2020172839A1 (en) * | 2019-02-28 | 2020-09-03 | 马诗歌瑞生物科技江苏有限公司 | Low-fat, high-fiber food product, and processing process therefor |
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| CN107347958A (en) * | 2017-09-20 | 2017-11-17 | 田晓露 | A kind of quinoa biscuit |
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| CN109090185A (en) * | 2018-10-23 | 2018-12-28 | 中国农业科学院作物科学研究所 | A kind of quinoa soda cracker and preparation method thereof |
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