CN107173411A - A kind of preparation method of nutrition Selenium-enriched fermentation biscuit - Google Patents
A kind of preparation method of nutrition Selenium-enriched fermentation biscuit Download PDFInfo
- Publication number
- CN107173411A CN107173411A CN201710558385.7A CN201710558385A CN107173411A CN 107173411 A CN107173411 A CN 107173411A CN 201710558385 A CN201710558385 A CN 201710558385A CN 107173411 A CN107173411 A CN 107173411A
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- Prior art keywords
- parts
- enriched
- yeast
- flour
- selenium
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Classifications
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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
-
- 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
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention discloses a kind of nutrition Selenium-enriched fermentation biscuit and preparation method thereof, the parts by weight of its constitutive material are：100 120 parts of flour, activates Se-enriched yeast（Butt）12 parts, 10 12 parts of Fructus Monordicae extract, 12 parts of ferrous lactate, 35 parts of matrimony vine, 8 12 parts of rose, 15 20 parts of shortening, 12 parts of salt, 12 parts of flour-dough improver, 23 parts of vitamin C, 34 parts of sodium citrate, 20 25 parts of fresh milk, 34 parts of vanilla powder and appropriate amount of water.The Selenium-enriched fermentation biscuit of the present invention is by the way of two sections ferment, it is easy to digest, and the selenium element contained has good health-care effect, and inventive formulation and preparation method are rationally effective, is adapted to the edible of many people, with good market potential.
Description
Technical field
The invention belongs to biscuit manufacture field, and in particular to a kind of preparation of nutrition Selenium-enriched fermentation biscuit.
Background technology
Selenium is the required trace element of the one kind that can not be synthesized in human body, and human body selenium deficiency can cause the work(of some vitals
It can lack of proper care, cause many serious diseases to occur.Selenium can suppress the growth of tumour, have preventing and treating protective effect, machine to kinds cancer
Body increases the intake of certain selenium, moreover it is possible to improve immunoglobulin level in blood, suppresses aging etc..Selenium in human body comes mostly
The content come from veterinary antibiotics, but wholefood is very low, far from meeting needs.This research and utilization yeast has will be inorganic
Selenium is converted into the ability of Organic Selenium, prepares Se-enriched yeast.And be that biological raising agent is fermented by two sections using Se-enriched yeast, process
A kind of health Selenium-enriched fermentation biscuit of the daily instant edible of people, suitable industrialized production, not only substantially increases fermentation
The feature and value of biscuit, also improve the physiologically active and absorptivity of selenium.
The content of the invention
It is an object of the invention to provide a kind of preparation method of nutrition Selenium-enriched fermentation biscuit.
The present invention is adopted the following technical scheme that：A kind of nutrition Selenium-enriched fermentation biscuit, includes the raw material of following parts by weight：Face
100-120 parts of powder, activates Se-enriched yeast（Butt）1-2 parts, 10-12 parts of Fructus Monordicae extract, 1-2 parts of ferrous lactate, matrimony vine 3-5
Part, 8-12 parts of rose, 15-20 parts of shortening, 1-2 parts of salt, 1-2 parts of flour-dough improver, 2-3 parts of vitamin C, citric acid
3-4 parts of sodium, 20-25 parts of fresh milk, 3-4 parts of vanilla powder and appropriate amount of water.
Further, the raw material of following parts by weight is included：110 parts of flour, activates Se-enriched yeast（Butt）2 parts, arhat
12 parts of berry extract, 1 part of ferrous lactate, 3 parts of wolfberry fruit powder, 10 parts of rose powder, 18 parts of shortening, 1 part of salt, flour-dough improver 2
Part, 2 parts of vitamin C, 3 parts of sodium citrate, 25 parts of fresh milk, 3 parts of vanilla powder and appropriate amount of water.
Nutrition Selenium-enriched fermentation biscuit, comprises the following steps.
Ferment for the first time：It will be put into after half flour sieving in mixer, add activation Se-enriched yeast and suitable quantity of water stirring 8
Min, then ferments the dough temperature mixed up 6-8 h under the conditions of 30 DEG C, humidity 70%.
Second of fermentation：Remaining flour is put into the dough fermented, other remaining raw materials are added, in mixer
6 min are modulated, then in 27 DEG C of temperature, fermentation 3-4 h under the conditions of humidity 75%.
Shaping and baking：The dough of fermenting-ripening is subjected to multiple rotary, rolling is then placed in mould molding, dried
It is roasting, it is cooled to room temperature, you can.
Wherein, the activation method of yeast is as follows：Appropriate active dry yeast is accurately weighed under aseptic condition, sterilized 2%
30 DEG C of 4 h of culture, make viable yeast bacterium number in 7 × 109 ~ 9 × 109/mL scopes in glucose yeast bacterium activation liquid culture medium.
Certain mass concentration sodium selenite malt extract medium will be contained, sterilized, sterile working accesses above-mentioned dry ferment activating solution
10 mL, in 30 DEG C, the h of 200 r/min shaken cultivations 42 or so.With supercentrifuge 20 are centrifuged with 4000 r/min
Min, twice of sterile water wash of yeast sediment is attached to sodium selenite above etc., the selenium-rich ferment activated to wash away
It is female.
The preparation method of described a kind of nutrition Selenium-enriched fermentation biscuit, it is characterised in that described first time fermentation time is
6-8 h。
The preparation method of described a kind of nutrition Selenium-enriched fermentation biscuit, it is characterised in that second described of fermentation time be
3-4 h。
Embodiment
Embodiment 1：A kind of nutrition Selenium-enriched fermentation biscuit, includes the raw material of following parts by weight：110 parts of flour, activation is rich
Selenium yeast（Butt）2 parts, 12 parts of Fructus Monordicae extract, 1 part of ferrous lactate, 3 parts of wolfberry fruit powder, 10 parts of rose powder, 18 parts of shortening,
1 part of salt, 2 parts of flour-dough improver, 2 parts of vitamin C, 3 parts of sodium citrate, 25 parts of fresh milk, 3 parts of vanilla powder and appropriate amount of water.
A kind of nutrition Selenium-enriched fermentation biscuit, comprises the following steps.
Ferment for the first time：It will be put into after half flour sieving in mixer, add activation Se-enriched yeast and suitable quantity of water stirring 8
Min, then ferments the dough temperature mixed up 8 h under the conditions of 30 DEG C, humidity 70%.
Second of fermentation：Remaining flour is put into the dough fermented, other remaining raw materials are added, in mixer
6 min are modulated, then in 27 DEG C of temperature, ferment 3 h under the conditions of humidity 75%.
Shaping and baking：The dough of fermenting-ripening is subjected to multiple rotary, rolling is then placed in mould molding, dried
It is roasting, it is cooled to room temperature, you can.
Wherein, the activation method of yeast is as follows：Appropriate active dry yeast is accurately weighed under aseptic condition, sterilized 2%
30 DEG C of 4 h of culture, make viable yeast bacterium number in 7 × 109 ~ 9 × 109/mL scopes in glucose yeast bacterium activation liquid culture medium.
Certain mass concentration sodium selenite malt extract medium will be contained, sterilized, sterile working accesses above-mentioned dry ferment activating solution
10 mL, in 30 DEG C, the h of 200 r/min shaken cultivations 42.With supercentrifuge 20 min, yeast are centrifuged with 4000 r/min
Twice of sterile water wash of sediment, sodium selenite above etc., the Se-enriched yeast activated are attached to wash away.
Embodiment 2：A kind of nutrition Selenium-enriched fermentation biscuit, includes the raw material of following parts by weight：110 parts of flour, activation is rich
Selenium yeast（Butt）2 parts, 12 parts of Fructus Monordicae extract, 1 part of ferrous lactate, 3 parts of wolfberry fruit powder, 10 parts of rose powder, 18 parts of shortening,
1 part of salt, 2 parts of flour-dough improver, 2 parts of vitamin C, 3 parts of sodium citrate, 25 parts of fresh milk, 3 parts of vanilla powder and appropriate amount of water.
A kind of nutrition Selenium-enriched fermentation biscuit, comprises the following steps.
Ferment for the first time：It will be put into after half flour sieving in mixer, add activation Se-enriched yeast and suitable quantity of water stirring 8
Min, then ferments the dough temperature mixed up 6 h under the conditions of 30 DEG C, humidity 70%.
Second of fermentation：Remaining flour is put into the dough fermented, other remaining raw materials are added, in mixer
6 min are modulated, then in 27 DEG C of temperature, ferment 4 h under the conditions of humidity 75%.
Shaping and baking：The dough of fermenting-ripening is subjected to multiple rotary, rolling is then placed in mould molding, dried
It is roasting, it is cooled to room temperature, you can.
Wherein, the activation method of yeast is as follows：Appropriate active dry yeast is accurately weighed under aseptic condition, sterilized 2%
30 DEG C of 4 h of culture, make viable yeast bacterium number in 7 × 109 ~ 9 × 109/mL scopes in glucose yeast bacterium activation liquid culture medium.
Certain mass concentration sodium selenite malt extract medium will be contained, sterilized, sterile working accesses above-mentioned dry ferment activating solution
10 mL, in 30 DEG C, the h of 200 r/min shaken cultivations 42.With supercentrifuge 20 min, yeast are centrifuged with 4000 r/min
Twice of sterile water wash of sediment, sodium selenite above etc., the Se-enriched yeast activated are attached to wash away.
Claims (5)
1. a kind of nutrition Selenium-enriched fermentation biscuit, it is characterised in that include the raw material of following parts by weight：100-120 parts of flour, it is living
Change Se-enriched yeast（Butt）1-2 parts, 10-12 parts of Fructus Monordicae extract, 1-2 parts of ferrous lactate, 3-5 parts of matrimony vine, rose 8-12
Part, 15-20 parts of shortening, 1-2 parts of salt, 1-2 parts of flour-dough improver, 2-3 parts of vitamin C, 3-4 parts of sodium citrate, fresh milk
20-25 parts, 3-4 parts of vanilla powder and appropriate amount of water；Wherein, the activation method of yeast is as follows：Appropriate work is accurately weighed under aseptic condition
Property dry ferment, 30 DEG C of 4 h of culture in sterilized 2% glucose yeast bacterium activation liquid culture medium, make viable yeast bacterium number 7 ×
109 ~ 9 × 109/mL scopes；Certain mass concentration sodium selenite malt extract medium will be contained, sterilized, sterile behaviour
Make the above-mentioned mL of dry ferment activating solution 10 of access, in 30 DEG C, the h of 200 r/min shaken cultivations 42 or so；Use supercentrifuge
20 min, twice of sterile water wash of yeast sediment, to wash away the sodium selenite being attached to above are centrifuged with 4000 r/min
Deng the Se-enriched yeast activated.
2. a kind of nutrition Selenium-enriched fermentation biscuit according to claim 1, it is characterised in that include the original of following parts by weight
Material：110 parts of flour, activates Se-enriched yeast（Butt）2 parts, 12 parts of Fructus Monordicae extract, 1 part of ferrous lactate, 3 parts of wolfberry fruit powder, rose
Rare 10 parts of powder, 18 parts of shortening, 1 part of salt, 2 parts of flour-dough improver, 2 parts of vitamin C, 3 parts of sodium citrate, 25 parts of fresh milk,
3 parts of vanilla powder and appropriate amount of water.
3. a kind of nutrition Selenium-enriched fermentation biscuit according to claim 1, it is characterised in that comprise the following steps：
Ferment for the first time：It will be put into after half flour sieving in mixer, add activation Se-enriched yeast and suitable quantity of water stirring 8
Min, then ferments the dough temperature mixed up 6-8 h under the conditions of 30 DEG C, humidity 70%；
Second of fermentation：Remaining flour is put into the dough fermented, other remaining raw materials is added, is modulated in mixer
6 min, then in 27 DEG C of temperature, fermentation 3-4 h under the conditions of humidity 75%；
Shaping and baking：The dough of fermenting-ripening is subjected to multiple rotary, rolling is then placed in mould molding, toasted, cold
But to room temperature, you can.
4. a kind of nutrition Selenium-enriched fermentation biscuit according to claim 1, it is characterised in that described first time fermentation time
For 6-8 h.
5. a kind of nutrition Selenium-enriched fermentation biscuit according to claim 1, it is characterised in that second described of fermentation time
For 3-4 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710558385.7A CN107173411A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation method of nutrition Selenium-enriched fermentation biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710558385.7A CN107173411A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation method of nutrition Selenium-enriched fermentation biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107173411A true CN107173411A (en) | 2017-09-19 |
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ID=59844783
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710558385.7A Withdrawn CN107173411A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation method of nutrition Selenium-enriched fermentation biscuit |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788069A (en) * | 2017-12-22 | 2018-03-13 | 安徽麦德发食品有限公司 | One kind fermentation selenium-rich biscuit |
| CN107788078A (en) * | 2017-12-22 | 2018-03-13 | 安徽麦德发食品有限公司 | A kind of preparation method of infant's Teething biscuit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766452A (en) * | 2014-02-14 | 2014-05-07 | 随州市二月风食品有限公司 | Selenium-rich cookie containing kudzuvine roots and lentinus edodes and preparation method |
| CN103820340A (en) * | 2014-03-06 | 2014-05-28 | 湖北工业大学 | Selenium-enriched yeast and preparation method thereof |
| CN105325528A (en) * | 2015-12-15 | 2016-02-17 | 常熟市汇丰食品有限公司 | Fermented biscuits with high nutritive value |
-
2017
- 2017-07-10 CN CN201710558385.7A patent/CN107173411A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766452A (en) * | 2014-02-14 | 2014-05-07 | 随州市二月风食品有限公司 | Selenium-rich cookie containing kudzuvine roots and lentinus edodes and preparation method |
| CN103820340A (en) * | 2014-03-06 | 2014-05-28 | 湖北工业大学 | Selenium-enriched yeast and preparation method thereof |
| CN105325528A (en) * | 2015-12-15 | 2016-02-17 | 常熟市汇丰食品有限公司 | Fermented biscuits with high nutritive value |
Non-Patent Citations (2)
| Title |
|---|
| 孟宏昌，杨玉娟: "富硒发酵饼干的研制", 《粮食加工》 * |
| 杨玉娟: "营养保健型发酵饼干的研制", 《漯河职业技术学院学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788069A (en) * | 2017-12-22 | 2018-03-13 | 安徽麦德发食品有限公司 | One kind fermentation selenium-rich biscuit |
| CN107788078A (en) * | 2017-12-22 | 2018-03-13 | 安徽麦德发食品有限公司 | A kind of preparation method of infant's Teething biscuit |
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Application publication date: 20170919 |