CN105901092A - Immuno-enhancing digestion-tonifying biscuit and making method thereof - Google Patents
Immuno-enhancing digestion-tonifying biscuit and making method thereof Download PDFInfo
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- CN105901092A CN105901092A CN201610472544.7A CN201610472544A CN105901092A CN 105901092 A CN105901092 A CN 105901092A CN 201610472544 A CN201610472544 A CN 201610472544A CN 105901092 A CN105901092 A CN 105901092A
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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
- A21D2/34—Animal material
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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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
-
- 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
- A21D2/366—Tubers, roots
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an immuno-enhancing digestion-tonifying biscuit which is made of the following raw materials in parts by weight: 1000-1500 parts of low-gluten flour, 50-75 parts of dioscorea alata, 20-30 parts of durian, 10-15 parts of sargassum fusiforme, 8-12 parts of shiitake, 40-60 parts of sword beans, 30-45 parts of white kidney beans, 10-15 parts of chicken's gizzard-membranes, 10-15 parts of poria cocos, 2-3 parts of fructus momordicae sweet, 10-15 parts of baking powder, 10-15 parts of concentrated fish oil and 100-150 parts of plant oil. As the fructus momordicae sweet which is high in sweetness and free of heat is adopted to replace white sugar in the finished product biscuit, decayed teeth can be prevented while blood sugar is not affected; due to addition of multiple raw materials with an immuno-enhancing effect, the finished product biscuit is relatively high in nutrition and health care value, safe and environment-friendly, free of addition, good in effect of tonifying stomachs, helping digestion and moistening intestinal tracts, and applicable to different people to be taken safely.
Description
Technical field
The present invention relates to health-caring biscuit technical field, particularly relate to a kind of immunity benefit that strengthens and disappear biscuit and preparation method thereof.
Background technology
What modern study showed the membrane of a chicken's gizzard is mainly composed of protein, there is the effects such as aid digestion, the treating stranguria fossil of strengthening spleen and nourishing stomach, evident in efficacy to poor appetite, indigestion, place food stagnation, abdominal distension gastric disorder causing nausea etc., Poria cocos active ingredient is pachymaran, have antitumor, effect, the membrane of a chicken's gizzard and Poria cocos are cheap and easy to get, curative effect is conclusive to strengthen immunity, antiviral, niter etc., though as the Chinese medicine side of entering extensively, but deep processed product is few, and the degree of processing and utilization is the lowest；Biscuit can produce acrylamide when baking molding, when less than 200 DEG C, temperature is the highest, the time is the longest, generation amount of acrylic amide is the most, more affect health, existing reduction acrylamide method mainly reduces Maillard reaction process by changing heating-up temperature and the technological parameter such as time, specific surface area, reach the purpose suppressing acrylamide to generate, but this method can cause the color and luster of finished product, matter structure, local flavor disadvantageous changes occur；The present invention, by the membrane of a chicken's gizzard and Poria cocos deep processing effective component extracting, improves biscuit producing process, provides a kind of low content acrylamide with this, promotes the health-caring biscuit of digestion.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of immunity benefit that strengthens disappears biscuit and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of immunity benefit that strengthens disappears biscuit, is made up of the raw material of following weight parts:
Self-raising flour 1000-1500, glycan 50-75, durian 20-30, sargassum fusifome 10-15, mushroom 8-12, sword bean 40-60, navy bean 30-45, the membrane of a chicken's gizzard 10-15, Poria cocos 10-15, the sweet 2-3 of Momordica grosvenori, baking powder 10-15, fish oil concentrated 10-15, vegetable oil 100-150.
A kind of described enhancing immunity benefit disappears biscuit preparation method, comprises the following steps:
(1) fresh glycan peeling cleaned, durian shells seed, sargassum fusifome impurity elimination is cleaned, mushroom bubbles open clean, 3-4 times of clear water making beating is added after mixing, boiling with soft fire 20-30 minute, pan feeding weight 0.1-0.2% maceraring enzyme is added after cooling, enzymolysis 1-2 hour at 40-50 DEG C, go out and filter after enzyme, obtain enzymolysis liquid；
(2) sword bean, navy bean warm water being soaked and pick miscellaneous after 6-7 hour and clean, send into steamer after draining, big fire steams 30-40 minute, takes out after cooling, freeze-dried after be crushed to 100-120 mesh, obtain bean powder；
(3) the health product the membrane of a chicken's gizzard is mixed in feeding drum-type frying machine with 38-42 times of sand, cooling is taken out after the frying 100-120 second under frying temperature 210-215 DEG C, speed 45-50r/min that stir-fries, sift out the membrane of a chicken's gizzard, it is crushed to 60-80 mesh, pour 20-24 times of distilled water into, refluxing extraction 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate freeze-drying, obtains the membrane of a chicken's gizzard albumen；
(4) health product Poria cocos powder being broken to 40-60 mesh, mix with 45-50 times of distilled water, extract 20-30 minute with ultrasonic wave, cooled and filtered at temperature is 60-70 DEG C, filtrate is spray-dried, obtains pachymaran；
(5) in 60-70 DEG C of hot water of 1-2 times of fish oil concentrated weight, 8-10% corn dextrin, 8-10% hydroxypropyl cellulose are added, stirring is cooled to 30-35 DEG C after dissolving, pour fish oil into carry out embedding for the first time, emulsifying homogeneous after stirring 20-30 minute, the emulsion obtained is diluted with water to 25-30% concentration, addition 20-22% lactalbumin, 20-22% beta-schardinger dextrin, 20-22% Arabic gum carry out second time and embed, obtaining DHA Fish Oil Emulsion after stirring 50-60 minute, microwave drying obtains microcapsule fish oil micro mist；
(6) sweet with Momordica grosvenori to above-mentioned enzymolysis liquid, bean powder, the membrane of a chicken's gizzard albumen, pachymaran, microcapsule fish oil micro mist, baking powder are mixed, pour in Self-raising flour, add the cultured Lactobacillus plantarum of 0.1-0.2%, pour suitable quantity of water into be sufficiently stirred for, finally pouring vegetable oil into stir, the dough that obtains is sent in the proofing box of temperature 30-35 DEG C, relative humidity 75-80% and is fermented 4-5 hour；
(7) the above-mentioned dough fermented is taken out, it is rolled into the thick uniform dough sheet of 1-2mm, shaping is cut with mould, sending into baking tray, oven temperature is set as get angry 200-210 DEG C, lower fire 180-190 DEG C, when putting into baking tray after baking box up and down fire temperature stabilization, toast 8-10 minute, take out cooling, vacuum packaging, obtain finished product.
Compared with prior art, the invention have the advantage that
After the present invention machinery frying the membrane of a chicken's gizzard, uniform color, quality be crisp, foaming is heaved uniformly, and stir-bake to brown charing ratio is extremely low, and content of soluble protein significantly improves compared with artificial process of preparing Chinese medicine, and reusable heat water Effect of Alcohol Extracting Procedureto Total effectively extracts protein in the membrane of a chicken's gizzard；The content that employing ultrasonic extracting process extracts pachymaran in the hot water is more than extract under normal temperature；The membrane of a chicken's gizzard and active ingredient in Poria cocos have strengthening spleen and nourishing stomach, promote the effects such as digestion, treating stranguria fossil；By fish oil corn dextrin, hydroxypropyl cellulose carries out embedding for the first time, identical material has good filming and acid condition stability, the former can remove removing fishy odor, the latter is heated to during cooling the invertibity transformation having colloidal sol to gel, the microcapsule membrane that both are combined into is carried out material and fish oil miniaturization is dispersed in the aqueous solution, add and there is good heat resistance, emulsibility, the lactalbumin of film forming, beta-schardinger dextrin, Arabic gum, the microcapsule fish oil micro mist embedding rate obtained is up to more than 95%, DHA and EPA content increase considerably, selected capsule material has heat-resisting, acidproof, the performances such as resistance to compression thus effectively protection fish oil in DHA and EPA；When biscuit baking temperature is more than 200 DEG C, temperature is the highest, the time is the longest, acrylamide content is the fewest, adding the lactobacillus-fermented substantial amounts of organic acid of generation causes dough pH value to reduce, under sour environment, the degraded of the endogenous protease in effective activating cereals produces substantial amounts of free amino acid, asparagine concentration is caused to rise, but sour environment has blocked the nucleophilic addition of asparagine and carbohydrate thus has prevented synthesis of acrylamide key intermediary-schiff bases so that in biscuit, acrylamide content is greatly reduced；Use high sugariness, the Momordica grosvenori sweet replacement white sugar of empty calory makes the finished product biscuit can pre-anti-caries while not affecting blood sugar, adding the multiple raw material with benefit brain brain-invigorating makes finished product biscuit healthy nutritive value higher, safe green, without interpolation, stomach strengthening and digestion promoting ease constipation road, is suitable for all kinds of personages relieved edible.
Detailed description of the invention
A kind of immunity benefit that strengthens disappears biscuit, is made up of the raw material of following weight (jin):
Self-raising flour 1000, glycan 50, durian 20, sargassum fusifome 10, mushroom 8, sword bean 40, navy bean 30, the membrane of a chicken's gizzard 10, Poria cocos 10, Momordica grosvenori are sweet 2, baking powder 10, fish oil concentrated 10, vegetable oil 100.
A kind of described enhancing immunity benefit disappears biscuit preparation method, comprises the following steps:
(1) fresh glycan peeling cleaned, durian shells seed, sargassum fusifome impurity elimination is cleaned, mushroom bubbles open clean, adds 3 times of clear water making beating, boiling with soft fire 20 minutes after mixing, add pan feeding after cooling and weigh 0.1% maceraring enzyme, enzymolysis 1 hour at 40 DEG C, filters after the enzyme that goes out, obtains enzymolysis liquid；
(2) sword bean, navy bean warm water being soaked and pick miscellaneous after 6 hours and clean, send into steamer after draining, big fire steams 30 minutes, takes out after cooling, freeze-dried after be crushed to 100 mesh, obtain bean powder；
(3) the health product the membrane of a chicken's gizzard and 38 times of sand mixing are sent in drum-type frying machine, under frying temperature 210 DEG C, speed 45r/min that stir-fries, frying took out cooling after 100 seconds, sift out the membrane of a chicken's gizzard, it is crushed to 60 mesh, pour 20 times of distilled water into, refluxing extraction 2 hours, cooled and filtered at temperature 80 DEG C, filtrate freeze-drying, obtains the membrane of a chicken's gizzard albumen；
(4) health product Poria cocos powder being broken to 40 mesh, mix with 45 times of distilled water, extract 20 minutes with ultrasonic wave, cooled and filtered at temperature is 60 DEG C, filtrate is spray-dried, obtains pachymaran；
(5) in 60 DEG C of hot water of 1 times of fish oil concentrated weight, 8% corn dextrin, 8% hydroxypropyl cellulose are added, stirring is cooled to 30 DEG C after dissolving, pour fish oil into carry out embedding for the first time, emulsifying homogeneous after stirring 20 minutes, the emulsion obtained is diluted with water to 25% concentration, add 20% lactalbumin, 20% beta-schardinger dextrin, 20% Arabic gum carry out second time and embed, and obtain DHA Fish Oil Emulsion after stirring 50 minutes, and microwave drying obtains microcapsule fish oil micro mist；
(6) sweet with Momordica grosvenori to above-mentioned enzymolysis liquid, bean powder, the membrane of a chicken's gizzard albumen, pachymaran, microcapsule fish oil micro mist, baking powder are mixed, pour in Self-raising flour, add 0.1% cultured Lactobacillus plantarum, pour suitable quantity of water into be sufficiently stirred for, finally pouring vegetable oil into stir, the dough that obtains is sent in the proofing box of temperature 30 DEG C, relative humidity 75% and is fermented 4 hours；
(7) the above-mentioned dough fermented is taken out, be rolled into the thick uniform dough sheet of 1mm, cut shaping with mould, send into baking tray, oven temperature is set as getting angry 200 DEG C, lower fiery 180 DEG C, when putting into baking tray after baking box up and down fire temperature stabilization, toasts 8 minutes, take out cooling, vacuum packaging, obtain finished product.
Claims (2)
1. one kind strengthens immunity benefit and disappears biscuit, it is characterised in that be made up of the raw material of following weight parts:
Self-raising flour 1000-1500, glycan 50-75, durian 20-30, sargassum fusifome 10-15, mushroom 8-12, sword bean 40-60, navy bean 30-45, the membrane of a chicken's gizzard 10-15, Poria cocos 10-15, the sweet 2-3 of Momordica grosvenori, baking powder 10-15, fish oil concentrated 10-15, vegetable oil 100-150.
2. the immunity benefit that strengthens as claimed in claim 1 disappears biscuit preparation method, it is characterised in that comprise the following steps:
(1) fresh glycan peeling cleaned, durian shells seed, sargassum fusifome impurity elimination is cleaned, mushroom bubbles open clean, 3-4 times of clear water making beating is added after mixing, boiling with soft fire 20-30 minute, pan feeding weight 0.1-0.2% maceraring enzyme is added after cooling, enzymolysis 1-2 hour at 40-50 DEG C, go out and filter after enzyme, obtain enzymolysis liquid；
(2) sword bean, navy bean warm water being soaked and pick miscellaneous after 6-7 hour and clean, send into steamer after draining, big fire steams 30-40 minute, takes out after cooling, freeze-dried after be crushed to 100-120 mesh, obtain bean powder；
(3) the health product the membrane of a chicken's gizzard is mixed in feeding drum-type frying machine with 38-42 times of sand, cooling is taken out after the frying 100-120 second under frying temperature 210-215 DEG C, speed 45-50r/min that stir-fries, sift out the membrane of a chicken's gizzard, it is crushed to 60-80 mesh, pour 20-24 times of distilled water into, refluxing extraction 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate freeze-drying, obtains the membrane of a chicken's gizzard albumen；
(4) health product Poria cocos powder being broken to 40-60 mesh, mix with 45-50 times of distilled water, extract 20-30 minute with ultrasonic wave, cooled and filtered at temperature is 60-70 DEG C, filtrate is spray-dried, obtains pachymaran；
(5) in 60-70 DEG C of hot water of 1-2 times of fish oil concentrated weight, 8-10% corn dextrin, 8-10% hydroxypropyl cellulose are added, stirring is cooled to 30-35 DEG C after dissolving, pour fish oil into carry out embedding for the first time, emulsifying homogeneous after stirring 20-30 minute, the emulsion obtained is diluted with water to 25-30% concentration, addition 20-22% lactalbumin, 20-22% beta-schardinger dextrin, 20-22% Arabic gum carry out second time and embed, obtaining DHA Fish Oil Emulsion after stirring 50-60 minute, microwave drying obtains microcapsule fish oil micro mist；
(6) sweet with Momordica grosvenori to above-mentioned enzymolysis liquid, bean powder, the membrane of a chicken's gizzard albumen, pachymaran, microcapsule fish oil micro mist, baking powder are mixed, pour in Self-raising flour, add the cultured Lactobacillus plantarum of 0.1-0.2%, pour suitable quantity of water into be sufficiently stirred for, finally pouring vegetable oil into stir, the dough that obtains is sent in the proofing box of temperature 30-35 DEG C, relative humidity 75-80% and is fermented 4-5 hour；
(7) the above-mentioned dough fermented is taken out, it is rolled into the thick uniform dough sheet of 1-2mm, shaping is cut with mould, sending into baking tray, oven temperature is set as get angry 200-210 DEG C, lower fire 180-190 DEG C, when putting into baking tray after baking box up and down fire temperature stabilization, toast 8-10 minute, take out cooling, vacuum packaging, obtain finished product.
Priority Applications (1)
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| CN201610472544.7A CN105901092A (en) | 2016-06-27 | 2016-06-27 | Immuno-enhancing digestion-tonifying biscuit and making method thereof |
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| CN201610472544.7A CN105901092A (en) | 2016-06-27 | 2016-06-27 | Immuno-enhancing digestion-tonifying biscuit and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197910A (en) * | 2017-06-15 | 2017-09-26 | 陈展 | The processing method of selenium-rich 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 |
| CN108378103A (en) * | 2018-05-10 | 2018-08-10 | 安生健康科技（天津）有限公司 | A kind of preventing decayed tooth ready-to-eat food |
| CN109907091A (en) * | 2017-12-11 | 2019-06-21 | 贺州学院 | A kind of sweet-potato biscuits preparation process low in calories |
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2016
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197910A (en) * | 2017-06-15 | 2017-09-26 | 陈展 | The processing method of selenium-rich 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 |
| CN109907091A (en) * | 2017-12-11 | 2019-06-21 | 贺州学院 | A kind of sweet-potato biscuits preparation process low in calories |
| CN108378103A (en) * | 2018-05-10 | 2018-08-10 | 安生健康科技（天津）有限公司 | A kind of preventing decayed tooth ready-to-eat food |
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Application publication date: 20160831 |
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