CN107125285A - A kind of low sugar sea food flavor shortbread type biscuit and preparation method thereof - Google Patents
A kind of low sugar sea food flavor shortbread type biscuit and preparation method thereof Download PDFInfo
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- CN107125285A CN107125285A CN201710247092.7A CN201710247092A CN107125285A CN 107125285 A CN107125285 A CN 107125285A CN 201710247092 A CN201710247092 A CN 201710247092A CN 107125285 A CN107125285 A CN 107125285A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D2/181—Sugars or sugar alcohols
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention provides a kind of low sugar sea food flavor shortbread type biscuit, raw material is wheat flour, palm oil, xylitol, honey, sodium bicarbonate, egg liquid and mottle clam inspissated juice；The preparation method of mottle clam inspissated juice is：It will be cooked with the fresh mottle clam of shell in boiling water, it is 40~60% that obtained mottle clam water cooking liquid, which is concentrated in vacuo to solid content,.The invention provides the preparation method of low sugar sea food flavor shortbread type biscuit.The present invention replaces traditional sucrose as sweetener using xylitol, solves the requirement of ingesting of " three high " patient and people to lose weight to shortbread type biscuit；Nutritious, the mottle clam inspissated juice of high protein and low fat is with the addition of, is the sea food flavor that shortbread type biscuit is filled with uniqueness after overbaking；The inventive method, technique are simple, easy to make, and the shortbread type biscuit produced is bright in colour, in good taste, nutritious, high protein low fat and sugar, and with unique sea food flavor.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of low sugar sea food flavor containing mottle clam inspissated juice
Shortbread type biscuit and preparation method thereof.
Background technology
With continuing to develop for marine food, people are also constantly increasing for the demand of marine food, so for shortcake
The combination of property biscuit and marine prods is imperative.Shortbread type biscuit is, using low-gluten wheat flour as primary raw material, to add grease and sand
One class biscuit of the crispy in taste that sugar is made, this biscuit forms less gluten during dough preparing, and dough, which lacks, to be prolonged
Stretching property and elasticity, with good plasticity, product is crisp frangible.As the improvement of people's living standards, it is of concern not
Only the taste and flavor of shortbread type biscuit, is more the nutrition that biscuit is brought.
Mottle clam is a kind of a kind of marine products economic shellfish with abundant nutrition and delicious taste.It is distributed widely in China
North and south marine site, nutritious, delicious flavour, many coastal provinces and cities are just continuing to increase the cultivation culture research dynamics to mottle clam,
So that mottle clam turns into the high-quality industry of aquaculture.Mottle clam is mainly processed into salt marsh mottle clam jerky or seasoning in addition to eating raw
Mottle clam meat pulp, is that flavouring adds new life.Mottle clam high protein and low fat, contains a large amount of delicious amino acids, amino
Acid composition is close to Ideal Amino Acid Pattern, is that a kind of nutritious, price is low while also having the EPA and DHA beneficial to human body
Honest and clean marine product.
Xylitol is a kind of natural sweetener, and the refrigerant sense of happiness can be produced in mouth, can be met to mouthfeel
It is required that, also with certain healthcare function.Xylitol can pre- anti-caries generation, to hepatopath have improve liver function work
With, and it is also used as the sweetener, nutritious supplementary pharmaceutical and auxiliary therapeutical agent of diabetes patient.
Main component is fructose and a small amount of glucose in honey, and fructose is sugariness highest one kind in natural sugar
Sugar, under same sweetness standard, the intake of fructose is only the half of sucrose, and a small amount of honey is added in shortbread type biscuit, can
So that biscuit has good color and luster.
The content of the invention
It is an object of the present invention to develop a kind of sea food flavor shortbread type biscuit, by by organic knot of mottle clam and biscuit
Close, enrich the trophic component of biscuit, realize the higher value application of mottle clam.
In order to achieve the above object, the invention provides a kind of low sugar sea food flavor shortbread type biscuit, raw material and quality proportioning
For：
Wheat flour 45~60%, palm oil 13~16%, xylitol 4~12%, honey 4~12%, sodium bicarbonate 0.32~
0.33%, egg liquid 6~14%, mottle clam inspissated juice 5~10%；
The preparation method of the mottle clam inspissated juice is：
2~10min will be cooked in 100 DEG C of boiling water with the fresh mottle clam of shell, the mass ratio of mottle clam and water is 1:1~3,
Obtain mottle clam water cooking liquid；The filtering and impurity removing after the mottle clam water cooking liquid is cooled to room temperature, collects liquid phase；By gained liquid phase 60
~70 DEG C, 3~5h is concentrated in vacuo under conditions of 0.9~1Mpa of vacuum, be 40~60% to solid content, obtain mottle clam
Inspissated juice.
The present invention cooks fresh mottle clam using band shell, it is to avoid the loss of juice in processing procedure.
Present invention also offers the preparation method of above-mentioned low sugar sea food flavor shortbread type biscuit, concretely comprise the following steps：
S1, preparation mottle clam inspissated juice：
By the cleaning of fresh mottle clam, sand is told, is added in 1~3 times of quality, 100 DEG C of boiling water, cooks after 2~10min, obtains
Mottle clam water cooking liquid；Water cooking liquid is cooled to after room temperature, low-speed centrifugal removal of impurities, and centrifuge speed is 500~2000g, collects clarification
Liquid phase；Gained clarification liquid phase is carried out being concentrated in vacuo 3~5h under conditions of 60~70 DEG C, 0.9~1Mpa of vacuum, to solid
Thing content is 40~60%, obtains mottle clam inspissated juice；
S2, get the raw materials ready：Take wheat flour, palm oil, xylitol, honey, sodium bicarbonate, egg liquid and mottle clam made from step S1
Inspissated juice is standby；
The wheat flour, palm oil, xylitol, honey, sodium bicarbonate, egg liquid and mottle clam inspissated juice made from step S1
Quality proportioning be：Wheat flour 45~60%, palm oil 13~16%, xylitol 4~12%, honey 4~12%, sodium bicarbonate
0.32~0.33%, egg liquid 6~14%, mottle clam inspissated juice 5~10%；
S3, the egg liquid, palm oil, xylitol, honey is well mixed, it is standby；
S4, into mixed liquor made from step S3 sodium bicarbonate is added, be uniformly mixed, it is standby；
S5, wheat flour is well mixed with the mottle clam inspissated juice；
S6, product made from step S4, step S5 mixed, be kneaded into the smooth dough in surface, after standing 5 minutes, utilize
Biscuit makes mould molding；
S6, preheating baking box, the baking 1min in the environment of 70~90 DEG C of excessive internal heat temperature, lower fiery 80~100 DEG C of temperature will be upper
Fiery temperature rise to 150~170 DEG C, lower fiery temperature rise to 160~180 DEG C, 3~5min of baking takes out baked biscuit, is cooled to
Room temperature, produces low sugar sea food flavor shortbread type biscuit.
The present invention uses the method baking of temperature-gradient method, and the baking of first stage makes biscuit shape well, and rear heating makes
Biscuit uniform coloring and fully generation Maillard reaction assign the distinctive sea food flavor of biscuit.
The beneficial effects of the present invention are：
1st, mottle clam inspissated juice is added in the dispensing of biscuit by the present invention, mottle clam high protein and low fat, amino acid group
Into close to Ideal Amino Acid Pattern, containing a large amount of delicious amino acids, while also there is the aliphatic acid EPA and DHA beneficial to human body,
The seafood flavor of the abundant nutrition of biscuit and uniqueness can be brought.
2nd, the present invention provides the sweet taste of biscuit using xylitol and honey, and xylitol is a kind of naturally occurring pentose
Alcohol, its reduction blood glucose having, the function such as pre- anti-caries is proved by scientific research, is also sugarcane in modern food research and development
The best substitute of sugar.Sucrose is replaced not only to meet the requirement of ingesting of " three high " and people to lose weight by xylitol, it is also full
Foot demand of the consumer to sweet taste.
3rd, the honey that the present invention is added during making contains glucose and fructose, more conducively absorption of human body；Drying
During roasting, fructose occur easily with the amino acid in mottle clam inspissated juice in the pyroprocess of baking Maillard reaction and with it is miscellaneous
Delicious amino acid, nucleotides in color clam etc. are cooperateed with, and assign shortbread type biscuit unique sea food flavor.
In summary, biscuit produced by the present invention is while traditional shortbread type biscuit crispy texture is remained, using low-heat
The xylitol of amount and a small amount of honey replace sucrose as sweetener, using in Fructose in Honey and glucose and mottle clam inspissated juice
Amino acid occur Maillard reaction during 150~180 DEG C of high-temperature baking, impart the unique seafood of shortbread type biscuit
Taste.The present invention replaces traditional sucrose as sweetener using xylitol, solves " three high " patient and people to lose weight to shortcake cake
Dry requirement of ingesting；Nutritious, the mottle clam inspissated juice of high protein and low fat is with the addition of, is shortbread type biscuit after overbaking
It is filled with the sea food flavor of uniqueness；The inventive method, technique are simple, easy to make, and the shortbread type biscuit produced is bright in colour, mouth
Feel, nutritious, high protein low fat and sugar, and with unique sea food flavor.
Embodiment
Low sugar sea food flavor shortbread type biscuit in the embodiment of the present invention makes by the following method：
1) it is dense by accurately wheat flour, palm oil, xylitol, honey liquor, sodium bicarbonate, egg and mottle clam is weighed in formula
Contracting juice
2) egg liquid, palm oil, xylitol, honey are well mixed standby
3) it is well mixed during 2) sodium bicarbonate is added
4) wheat flour and mottle clam inspissated juice are mixed
5) it will 3), 4) mix, the smooth dough in surface be kneaded into, after standing 5 minutes, using mould molding.
6) baking box is preheated, 90 DEG C of excessive internal heat temperature, lower fiery 100 DEG C of temperature keeps excessive internal heat temperature after 1min to rise to 150 DEG C, under
Discharged after fiery 180 DEG C of temperature, baking 3min, cooling is produced.
The fresh mottle clam that the present invention is used is nutritious, is detected using Kjeldahl's method, albumen in mottle clam inspissated juice
The content of matter is 14%；Using high performance liquid chromatography detection, sweet taste amino acid accounts for free amino acid total amount in mottle clam inspissated juice
60%, Fresh ear field accounts for the 4% of free amino acid total amount, is detected using gas chromatograph-mass spectrometer (GC-MS), mottle clam concentration
EPA (the 20c beneficial to human body is still maintain in juice:5 (n-3)) and DHA (22c:6 (n-3)), content is respectively 11% and 7%.
Embodiment 1：Make mottle clam inspissated juice
S1, fresh mottle clam cleaned, tell husky after being cooked in boiling water, feed liquid mass ratio is 1:2, brew time is
3min, obtains mottle clam water cooking liquid.
S2, by water cooking liquid removal of impurities by the way of low-speed centrifugal obtained by S1, centrifuge speed is 1500g, and centrifugation time is
Mottle clam clarification water cooking liquid is obtained after 5min.
S3, clarification water cooking liquid obtained by S2 is subjected to 3~5h of vacuum concentration by the way of rotary evaporation, thickening temperature is
65 DEG C, vacuum is 1Mpa, is 40~60% to solid content, finally obtains mottle clam inspissated juice.
Embodiment 2
A kind of low sugar sea food flavor shortbread type biscuit, is characterized in being made up of the raw material of following parts by weight (g)：
Wheat flour 100, palm oil 30, xylitol 10, honey 20, sodium bicarbonate 0.62, egg liquid 20, salt 1, embodiment 1 is made
The mottle clam inspissated juice obtained：10
Manufacturing process is：
1) by accurately weighing wheat flour, palm oil, xylitol, honey liquor, sodium bicarbonate, egg and embodiment 1 in formula
Obtained mottle clam inspissated juice
2) egg liquid, palm oil, xylitol, honey are well mixed standby
3) it is well mixed during 2) sodium bicarbonate is added
4) wheat flour and mottle clam inspissated juice are mixed
5) it will 3), 4) mix, the smooth dough in surface be kneaded into, after standing 5 minutes, using mould molding.
6) baking box is preheated, 90 DEG C of excessive internal heat temperature, lower fiery 100 DEG C of temperature keeps excessive internal heat temperature after 1min to rise to 150 DEG C, under
Discharged after fiery 180 DEG C of temperature, baking 3min, cooling produces low sugar sea food flavor shortbread type biscuit.
Embodiment 3
A kind of low sugar sea food flavor mottle clam inspissated juice shortbread type biscuit, is characterized in by the raw material system of following parts by weight (g)
Into：
Wheat flour 50, palm oil 15, xylitol 5, honey 10, sodium bicarbonate 0.32, egg liquid 10 is miscellaneous made from embodiment 1
Color clam inspissated juice：8
Manufacturing process step 1~5 are same as Example 2：
6) baking box is preheated, 90 DEG C of excessive internal heat temperature, lower fiery 100 DEG C of temperature keeps excessive internal heat temperature after 1min to rise to 150 DEG C, under
Discharged after fiery 180 DEG C of temperature, baking 3min, cooling produces low sugar sea food flavor shortbread type biscuit.
Embodiment 4
A kind of low sugar sea food flavor mottle clam inspissated juice shortbread type biscuit, is characterized in by the raw material system of following parts by weight (g)
Into：
Wheat flour 50, palm oil 15, xylitol 5, honey 10, sodium bicarbonate 0.32, egg liquid 12 is miscellaneous made from embodiment 1
Color clam inspissated juice：6
Manufacturing process step 1~5 are same as Example 2：
6) baking box is preheated, 80 DEG C of excessive internal heat temperature, lower fiery 100 DEG C of temperature keeps excessive internal heat temperature after 1min to rise to 160 DEG C, under
Discharged after fiery 170 DEG C of temperature, baking 3min, cooling produces low sugar sea food flavor shortbread type biscuit.
Embodiment 5
A kind of low sugar sea food flavor mottle clam inspissated juice shortbread type biscuit, is characterized in by the raw material system of following parts by weight (g)
Into：
Wheat flour 50, palm oil 15, xylitol 10, honey 5, sodium bicarbonate 0.31, egg liquid 10 is miscellaneous made from embodiment 1
Color clam inspissated juice：6
Manufacturing process step 1~5 are same as Example 2：
6) baking box is preheated, 80 DEG C of excessive internal heat temperature, lower fiery 90 DEG C of temperature keeps excessive internal heat temperature after 1min to rise to 160 DEG C, lower fire
Discharged after 170 DEG C of temperature, baking 5min, cooling produces low sugar sea food flavor shortbread type biscuit.
As shown in table 1, the testing result of embodiment 5 can be seen that after the clam water cooking liquid that adds Noise according to colour photometer
Brightness value L * is less than the biscuit for the clam water cooking liquid that do not add Noise in biscuit, and red value a* is more than the cake for the clam water cooking liquid that do not add Noise
Dry, yellow value b* is less than the biscuit for the clam water cooking liquid that do not add Noise, wherein the clam water cooking liquid that adds Noise is not with adding mottle clam water cooking liquid
Product preparation method it is identical.
Table 1 add Noise clam water cooking liquid and not plus mottle clam water cooking liquid color table
| L* | a* | b* | |
| Add Noise clam water cooking liquid | 50.76 | 14.27 | 27.93 |
| Do not add Noise clam water cooking liquid | 58.83 | 11.56 | 33.33 |
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (2)
1. a kind of low sugar sea food flavor shortbread type biscuit, it is characterised in that raw material and quality proportioning are：
Wheat flour 45~60%, palm oil 13~16%, xylitol 4~12%, honey 4~12%, sodium bicarbonate 0.32~
0.33%, egg liquid 6~14%, mottle clam inspissated juice 5~10%；
The preparation method of the mottle clam inspissated juice is：
2~10min will be cooked in 100 DEG C of boiling water with the fresh mottle clam of shell, the mass ratio of mottle clam and water is 1:1~3, obtain miscellaneous
Color clam water cooking liquid；The filtering and impurity removing after the mottle clam water cooking liquid is cooled to room temperature, collects liquid phase；By gained liquid phase 60~70
DEG C, 3~5h is concentrated in vacuo under conditions of 0.9~1Mpa of vacuum, be 40~60% to solid content, obtain mottle clam concentration
Juice.
2. the preparation method of low sugar sea food flavor shortbread type biscuit described in claim 1, it is characterised in that concretely comprise the following steps：
S1, preparation mottle clam inspissated juice：
By the cleaning of fresh mottle clam, sand is told, is added in 1~3 times of quality, 100 DEG C of boiling water, cooks after 2~10min, obtains variegated
Clam water cooking liquid；Water cooking liquid is cooled to after room temperature, low-speed centrifugal removal of impurities, and centrifuge speed is 500~2000g, collects clarification liquid phase；
Gained clarification liquid phase is carried out being concentrated in vacuo 3~5h under conditions of 60~70 DEG C, 0.9~1Mpa of vacuum, contained to solid content
Measure as 40~60%, obtain mottle clam inspissated juice；
S2, get the raw materials ready：Wheat flour, palm oil, xylitol, honey, sodium bicarbonate, egg liquid and mottle clam made from step S1 is taken to concentrate
Juice is standby；
The wheat flour, palm oil, xylitol, honey, sodium bicarbonate, the matter of egg liquid and mottle clam inspissated juice made from step S1
Measuring proportioning is：Wheat flour 45~60%, palm oil 13~16%, xylitol 4~12%, honey 4~12%, sodium bicarbonate 0.32~
0.33%, egg liquid 6~14%, mottle clam inspissated juice 5~10%；
S3, the egg liquid, palm oil, xylitol, honey is well mixed, it is standby；
S4, into mixed liquor made from step S3 sodium bicarbonate is added, be uniformly mixed, it is standby；
S5, wheat flour is well mixed with the mottle clam inspissated juice；
S6, product made from step S4, step S5 mixed, be kneaded into the smooth dough in surface, after standing 5 minutes, utilize biscuit
Make mould molding；
S6, preheating baking box, the baking 1min in the environment of 70~90 DEG C of excessive internal heat temperature, lower fiery 80~100 DEG C of temperature, by temperature of getting angry
Degree rise to 150~170 DEG C, lower fiery temperature rise to 160~180 DEG C, 3~5min of baking takes out baked biscuit, is cooled to room
Temperature, produces low sugar sea food flavor shortbread type biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710247092.7A CN107125285A (en) | 2017-04-17 | 2017-04-17 | A kind of low sugar sea food flavor shortbread type biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710247092.7A CN107125285A (en) | 2017-04-17 | 2017-04-17 | A kind of low sugar sea food flavor shortbread type biscuit and preparation method thereof |
Publications (1)
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| CN107125285A true CN107125285A (en) | 2017-09-05 |
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ID=59715205
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Country Status (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326991A (en) * | 2008-08-01 | 2008-12-24 | 大连水产学院 | Clam solid seafood condiment and production method |
| CN103371208A (en) * | 2012-04-30 | 2013-10-30 | 江苏美滋滋食品有限公司 | Xylitol biscuit and production method thereof |
| CN104026539A (en) * | 2014-05-26 | 2014-09-10 | 中国科学院海洋研究所 | Short necked clam cooking liquor seasoning and preparation method thereof |
-
2017
- 2017-04-17 CN CN201710247092.7A patent/CN107125285A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326991A (en) * | 2008-08-01 | 2008-12-24 | 大连水产学院 | Clam solid seafood condiment and production method |
| CN103371208A (en) * | 2012-04-30 | 2013-10-30 | 江苏美滋滋食品有限公司 | Xylitol biscuit and production method thereof |
| CN104026539A (en) * | 2014-05-26 | 2014-09-10 | 中国科学院海洋研究所 | Short necked clam cooking liquor seasoning and preparation method thereof |
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