CN107232267A - A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof - Google Patents
A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof Download PDFInfo
- Publication number
- CN107232267A CN107232267A CN201710673375.8A CN201710673375A CN107232267A CN 107232267 A CN107232267 A CN 107232267A CN 201710673375 A CN201710673375 A CN 201710673375A CN 107232267 A CN107232267 A CN 107232267A
- Authority
- CN
- China
- Prior art keywords
- parts
- biscuit
- root
- kudzu
- resistant starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof, the raw material of the biscuit includes following components：5~25 parts of kudzu-vine root powder, 70~100 parts of Self- raising flour, 5~10 parts of amylomaize, 0~5 part of skimmed milk power, 45~60 parts of butter, 10~20 parts of vegetable oil, 15~20 parts of egg liquid, 0.5~1.5 part of leavening agent, 0.5~1 part of salt, 0.3~0.5 part of monosodium glutamate, 8~12 parts of water, 50~100 parts of sucrose.Present invention additionally comprises a kind of preparation method of the root of kudzu vine shortbread type biscuit of enzyme resistant starch generation.The present invention prepares the biscuit with heath-functions such as fat-reducing using resistant starch contained in kudzu-vine root powder, and kudzu-vine root powder is also containing other nutriments, such as Puerarin, daizeol glycosides, peanut element, protein, amino acid and iron needed by human, calcium, copper, selenium mineral matter, can play strengthen muscles and bones, effect that beauty is healthy and strong, market prospects are boundless.
Description
Technical field
The invention belongs to food processing field, and in particular to the root of kudzu vine shortbread type biscuit and its system of a kind of enzyme resistant starch generation
Make method.
Background technology
The primary raw material of biscuit is wheat flour, then adding carbohydrate, grease, egg product, the auxiliary material such as dairy products.According to formula and life
The difference of production. art, rusk can be divided into tough biscuit and the major class of shortbread type biscuit two.Shortbread type biscuit is more because its section structure is presented
Poroid tissue, mouthfeel is loose and enjoys liking for people.Usual people's love selection biscuit is as snacks, and flavour can also supplement well people
The energy that body needs, but the heat of biscuit should not be underestimated, and the built-in fat content of some species can be prohibitively high, can make to eat
People unconsciously hoarding fat meat.Therefore, the need for low energy, the biscuit of high nutrition turn into market development.
The content of the invention
The technical problems to be solved by the invention are to provide enzyme resistant starch that is a kind of not only nutritious but also having effect of weight reducing
Root of kudzu vine shortbread type biscuit of generation and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is：
The root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation of the present invention, the raw material of the biscuit includes following components：Kudzu-vine root powder 5~
25 parts, 70~100 parts of Self- raising flour, 5~10 parts of amylomaize, 0~5 part of skimmed milk power, 45~60 parts of butter, plant
10~20 parts of oil, 15~20 parts of egg liquid, 0.5~1.5 part of leavening agent, 0.5~1 part of salt, 0.3~0.5 part of monosodium glutamate, water 8~
12 parts, 50~100 parts of sucrose.
Further, the leavening agent is duplex baking powder, can be made up of sodium acid carbonate, ammonium hydrogen carbonate and yeast, preferably carbon
Sour 0.1~0.5 part of hydrogen sodium, 0.3~0.8 part of ammonium hydrogen carbonate, 0.1~0.5 part of yeast.
Further, the egg liquid is the liquid of egg gained after processing of shelling.
The preparation method of the root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation of the present invention, comprises the following steps：
（1）Raw material is weighed by predetermined component proportion, it is standby；
（2）The butter weighed is melted in tepidarium, beaten with electric mixer fluffy；
（3）The egg liquid weighed and vegetable oil are mixed, are added to through step（2）In the butter of processing, continue to stir to hair
Rise, in puffy；
（4）The water weighed, leavening agent, salt, monosodium glutamate, sucrose are mixed, are added to through step（3）Material obtained by processing
In, beat uniform；
（5）The kudzu-vine root powder weighed, amylomaize, Self- raising flour, skimmed milk power are mixed, are added to through step（4）
In material obtained by processing, and face, and into the smooth dough in surface；
（6）It is put into refrigerator and stands cooling, dough is taken out, is put into mould, extrusion forming forms the cake that thickness is 3~5mm
Base；
（7）It is then placed in baking box and is toasted, until biscuit is in golden yellow；
（8）The biscuit of baking molding is stood into cooling, packaging at room temperature.
It is preferred that, step（1）In, the temperature of tepidarium：30~35 DEG C.
It is preferred that, step（4）In, leavening agent is duplex baking powder, including：0.1~0.5 part of sodium acid carbonate, ammonium hydrogen carbonate
0.3~0.8 part, 0.1~0.5 part of yeast.
It is preferred that, step（6）In, chilling temperature is 4 ± 1 DEG C, and the time is 15~20min.
It is preferred that, step（7）In, first 180 ± 5 DEG C of baking temperature face fire, 120 ± 5 DEG C of fire in a stove before fuel is added temperature preheating 2 ±
0.5min, is then transferred to 200~220 DEG C of face fire, 180~190 DEG C of the fire in a stove before fuel is added by baking temperature, toasts 15~20min.
Kudzu-vine root powder used of the invention, with special properties, such as viscosity is big, and starch transparency after gelatinization is high, temperature
It will not be dehydrated easily and shrinkage in the case that degree is relatively low, and bioflavonoid occupies certain ratio in kudzu-vine root powder, so
Make for good health.In addition, the content of resistant starch is also high in kudzu-vine root powder, it is possible to reduce food-intake, strengthen satiety, and the root of kudzu vine
Powder also containing other nutriments, as Puerarin, daizeol glycosides, peanut element, protein, amino acid and it is needed by human
The mineral matters such as iron, calcium, copper, selenium, can play strengthen muscles and bones, effect that beauty is healthy and strong.In addition amylomaize is also added,
Because by α-Isosorbide-5-Nitrae glycosidic bond links forming amylose containing substantial amounts of, its water slurry does not produce dextrin in heating, and with
Colloid dissolves, and forms the relatively low unstable solution of viscosity, the material of like fibrous element is aggregated into, so as to improve biscuit moderate resistance
The content of enzymatic starch.To increase the nutritional ingredient of biscuit, a certain proportion of egg liquid with the addition of.Not only nutrition is balanced complete for egg
Face, and be added in biscuit and may also function as increase local flavor and color and luster, change the institutional framework of biscuit, make its soft tasty.
Root of kudzu vine shortbread type biscuit produced by the present invention, by simulating the in vitro test of human body gastrointestinal disturbances, the blood glucose of biscuit refers to
Number（GI）58 are down to, obese patient and " three high " crowd is especially suitable for, is provided for a kind of novel health food.
In addition, simple to operate, easy factorial praluction of the invention, contamination-free is produced, without any food additives, peace
Full nutrition, meets current people and pursues science health idea.
Embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
The root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation of the present embodiment, the raw material of the biscuit includes following components：Kudzu-vine root powder
5g, Self- raising flour 85g, amylomaize 5g, skimmed milk power 5g, butter 45g, vegetable oil 15g, egg liquid 15g, are combined swollen
Loose agent 1.3g（Sodium acid carbonate 0.4g, ammonium hydrogen carbonate 0.6g, yeast 0.3g）, salt 0.5g, monosodium glutamate 0.3g, water 10g, sucrose 50g.
Preparation method, comprises the following steps：
（1）Weigh raw material；Kudzu-vine root powder 5g, Self- raising flour 85g, amylomaize 5g, skimmed milk power 5g, butter 45g, plant
Oily 15g, egg liquid 15g, duplex baking powder 1.3g (sodium acid carbonate 0.4g, ammonium hydrogen carbonate 0.6g, yeast 0.3g), salt 0.5g,
Monosodium glutamate 0.3g, water 10g, sucrose 50g；
（2）The 45g butter weighed is melted in 30~35 DEG C of water-baths, beaten with electric mixer fluffy；
（3）The 15g egg liquids weighed and 15g vegetable oil are mixed, are added to through step（2）In material obtained by processing, after
Continuous stirring is to initiating, in puffy；
（4）By the 10g water weighed, 1.3g duplex baking powders (sodium acid carbonate 0.4g, ammonium hydrogen carbonate 0.6g, yeast 0.3g),
0.5g salt, 0.3g monosodium glutamates, 50g sucrose, are well mixed, are added to through step（3）In material obtained by processing, beat uniform；
（5）The 5g kudzu-vine root powders weighed, 5g amylomaizes, 85g Self- raising flour, 5g skimmed milk powers are mixed, are added to
Through step（4）In material obtained by processing, and face, and into the smooth dough in surface；
（6 be put into 4 DEG C of refrigerators stand cooling 15min, dough is taken out, is put into mould, extrusion forming, is formed thickness be 3~
5mm biscuit；
（7）First in 180 DEG C of baking temperature face fire, 120 DEG C of preheating 2min of the fire in a stove before fuel is added, baking temperature is then transferred to face fiery 210 DEG C, bottom
180 DEG C of fire, toasts 20min, until biscuit is in golden yellow；
（8）The biscuit of baking molding is stood into cooling at room temperature, packed.
Kudzu-vine root powder used in the present embodiment, with special properties, such as viscosity is big, and starch transparency after gelatinization is high,
It will not be dehydrated easily and shrinkage in the case that temperature is relatively low, and bioflavonoid occupies certain ratio, institute in kudzu-vine root powder
To make for good health.In addition, the content of resistant starch is also high in kudzu-vine root powder, it is possible to reduce food-intake, strengthen satiety.By mould
The in vitro test of anthropomorphic body gastrointestinal disturbances, the glycemic index of biscuit（GI）64 are down to, obese patient and " three high " is especially suitable for
Crowd, is provided for a kind of novel health food.
The root of kudzu vine biscuit mouthfeel of enzyme resistant starch generation obtained by the present embodiment is harder, dry tack free, no slag-off phenomenon,
Hardness number is that 3.27, GI values are 64.
Embodiment 2
The root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation of the present embodiment, the raw material of the biscuit includes following components：Kudzu-vine root powder
10g, Self- raising flour 82g, amylomaize 5g, skimmed milk power 3g, butter 55g, vegetable oil 20g, egg liquid 15g, are combined
Leavening agent 1.4g (sodium acid carbonate 0.5g, ammonium hydrogen carbonate 0.5g, yeast 0.4g), salt 0.8g, monosodium glutamate 0.3g, water 8g, sucrose
60g。
Preparation method, comprises the following steps：
（1）Raw material is weighed；Kudzu-vine root powder 10g, Self- raising flour 82g, amylomaize 5g, skimmed milk power 3g, butter 55g, plant
Thing oil 20g, egg liquid 15g, duplex baking powder 1.4g (sodium acid carbonate 0.5g, ammonium hydrogen carbonate 0.5g, yeast 0.4g), salt
0.8g, monosodium glutamate 0.3g, water 8g, sucrose 60g；
（2）The 55g butter weighed is melted in 30~35 DEG C of water-baths, beaten with electric mixer fluffy；
（3）The 15g egg liquids weighed and 20g vegetable oil are mixed, are added to through step（2）In material obtained by processing, after
Continuous stirring is to initiating, in puffy；
（4）By the 8g water weighed, 1.4g duplex baking powders (sodium acid carbonate 0.5g, ammonium hydrogen carbonate 0.5g, yeast 0.4g), 0.8g
Salt, 0.3g monosodium glutamates, 60g sucrose are mixed, and are added to through step（3）In material obtained by processing, beat uniform；
（5）The 10g kudzu-vine root powders weighed, 5g amylomaizes, 82g Self- raising flour, 3g skimmed milk powers are mixed, are added to
Through step（4）In material obtained by processing, and face, and into the smooth dough in surface；
（6）It is put into 4 DEG C of refrigerators and stands cooling 20min, dough is taken out, is put into mould, extrusion forming, it is 3 to form thickness
~5mm biscuit；
（7）First in 180 DEG C of baking temperature face fire, 120 DEG C of preheating 2min of the fire in a stove before fuel is added, baking temperature is then transferred to face fiery 220 DEG C, bottom
180 DEG C of fire, toasts 15min, until biscuit is in golden yellow；
（8）The biscuit of baking molding is stood into cooling at room temperature, packed.
Kudzu-vine root powder used in the present embodiment, with special properties, such as viscosity is big, and starch transparency after gelatinization is high,
It will not be dehydrated easily and shrinkage in the case that temperature is relatively low, and bioflavonoid occupies certain ratio, institute in kudzu-vine root powder
To make for good health.In addition, the content of resistant starch is also high in kudzu-vine root powder, it is possible to reduce food-intake, strengthen satiety.By mould
The in vitro test of anthropomorphic body gastrointestinal disturbances, the glycemic index of biscuit（GI）58 are down to, obese patient and " three high " is especially suitable for
Crowd, is provided for a kind of novel health food.
The root of kudzu vine biscuit mouthfeel of enzyme resistant starch generation obtained by the present embodiment is loose, surface-brightening, no greasy feeling, firmly
Angle value is that 2.46, GI values are 58.
Embodiment 3
The root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation of the present embodiment, the raw material of the biscuit includes following components：Kudzu-vine root powder
15g, Self- raising flour 70g, amylomaize 10g, skimmed milk power 5g, butter 50g, vegetable oil 10g, egg liquid 20g, are combined
Leavening agent 1.4g (sodium acid carbonate 0.5g, ammonium hydrogen carbonate 0.4g, yeast 0.5g), salt 1g, monosodium glutamate 0.3g, water 8g, sucrose 80g.
Preparation method, comprises the following steps：
（1）Weigh raw material：Kudzu-vine root powder 15g, Self- raising flour 70g, amylomaize 10g, skimmed milk power 5g, butter 50g, plant
Thing oil 10g, egg liquid 20g, duplex baking powder 1.4g (sodium acid carbonate 0.5g, ammonium hydrogen carbonate 0.4g, yeast 0.5g), salt 1g,
Monosodium glutamate 0.3g, water 8g, sucrose 80g；
（2）The 50g butter weighed is melted in 30~35 DEG C of water-baths, beaten with electric mixer fluffy；
（3）The 20g egg liquids weighed and 10g vegetable oil are mixed, are added to through step（2）In material obtained by processing, after
Continuous stirring is to initiating, in puffy；
（4）By the 8g water weighed, 1.4g duplex baking powders (sodium acid carbonate 0.5g, ammonium hydrogen carbonate 0.4g, yeast 0.5g), 1g foods
Salt, 0.3g monosodium glutamates, 80g sucrose are mixed, and are added to through step（3）Handle in resulting material, beat uniform；
（5）The 15g kudzu-vine root powders weighed, 10g amylomaizes, 70g Self- raising flour, 5g skimmed milk powers are mixed, added
Through step（4）In material obtained by processing, and face, and into the smooth dough in surface；
（6）It is put into 4 DEG C of refrigerators and stands cooling 20min, dough is taken out, is put into mould, extrusion forming, it is 3 to form thickness
~5mm biscuit；
（7）First in 180 DEG C of baking temperature face fire, 120 DEG C of preheating 2min of the fire in a stove before fuel is added, baking temperature is then transferred to face fiery 220 DEG C, bottom
190 DEG C of fire, toasts 20min, until biscuit is in golden yellow；
（8）The biscuit of baking molding is stood into cooling at room temperature, packed.
Kudzu-vine root powder used in the present embodiment, with special properties, such as viscosity is big, and starch transparency after gelatinization is high,
It will not be dehydrated easily and shrinkage in the case that temperature is relatively low, and bioflavonoid occupies certain ratio, institute in kudzu-vine root powder
To make for good health.In addition, the content of resistant starch is also high in kudzu-vine root powder, it is possible to reduce food-intake, strengthen satiety.By mould
The in vitro test of anthropomorphic body gastrointestinal disturbances, the glycemic index of biscuit（GI）60 are down to, obese patient and " three high " is especially suitable for
Crowd, is provided for a kind of novel health food.
The root of kudzu vine biscuit mouthfeel of enzyme resistant starch generation obtained by the present embodiment is loose, surface-brightening, no greasy feeling, firmly
Angle value is that 2.88, GI values are 60.
Embodiment 4
The root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation of the present embodiment, the raw material of the biscuit includes following components：Kudzu-vine root powder
25g, Self- raising flour 70g, amylomaize 5g, butter 60g, vegetable oil 20g, egg liquid 20g, duplex baking powder 1.5g
(sodium acid carbonate 0.3g, ammonium hydrogen carbonate 0.0.8g, yeast 0.3g), salt 1g, monosodium glutamate 0.5g, water 12g, sucrose 100g.
Preparation method, comprises the following steps：
（1）Weigh raw material：Kudzu-vine root powder 25g, Self- raising flour 70g, amylomaize 5g, butter 60g, vegetable oil 20g, egg
Liquid 20g, duplex baking powder 1.5g (sodium acid carbonate 0.3g, ammonium hydrogen carbonate 0.8g, yeast 0.4g), salt 1g, monosodium glutamate 0.5g, water
12g, sucrose 100g；
（2）The 60g butter weighed is melted in 30~35 DEG C of water-baths, beaten with electric mixer fluffy；
（3）The 20g egg liquids weighed and 20g vegetable oil are mixed, are added to through step（2）In material obtained by processing, after
Continuous stirring is to initiating, in puffy；
（4）By the 12g water weighed, 1.5g duplex baking powders (sodium acid carbonate 0.3g, ammonium hydrogen carbonate 0.8g, yeast 0.4g), 1g
Salt, 0.5g monosodium glutamates, 100g sucrose are mixed, and are added to through step（3）In material obtained by processing, beat uniform；
（5）The 25g kudzu-vine root powders weighed, 5g amylomaizes, 70g Self- raising flour are mixed, are added to through step（4）Place
In material obtained by reason, and face, and into the smooth dough in surface；
（6）It is put into 4 DEG C of refrigerators and stands cooling 15min, dough is taken out, is put into mould, extrusion forming, it is 3 to form thickness
~5mm biscuit；
（7）First in 180 DEG C of baking temperature face fire, 120 DEG C of preheating 2min of the fire in a stove before fuel is added, baking temperature is then transferred to face fiery 210 DEG C, bottom
190 DEG C of fire, toasts 25min, until biscuit is in golden yellow；
（8）The biscuit of baking molding is stood into cooling at room temperature, packed.
Kudzu-vine root powder used in the present embodiment, with special properties, such as viscosity is big, and starch transparency after gelatinization is high,
It will not be dehydrated easily and shrinkage in the case that temperature is relatively low, and bioflavonoid occupies certain ratio, institute in kudzu-vine root powder
To make for good health.In addition, the content of resistant starch is also high in kudzu-vine root powder, it is possible to reduce food-intake, strengthen satiety.By mould
The in vitro test of anthropomorphic body gastrointestinal disturbances, the glycemic index of biscuit（GI）63 are down to, obese patient and " three high " is especially suitable for
Crowd, is provided for a kind of novel health food.
The loose property of root of kudzu vine biscuit of enzyme resistant starch generation obtained by the present embodiment is good, there is slag-off phenomenon, there is certain
The greasy feeling of degree, hardness number is that 1.85, GI values are 63.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (8)
1. a kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation, it is characterised in that the raw material of the biscuit includes following components：
5~25 parts of kudzu-vine root powder, 70~100 parts of Self- raising flour, 5~10 parts of amylomaize, 0~5 part of skimmed milk power, butter 45~
60 parts, 10~20 parts of vegetable oil, 15~20 parts of egg liquid, 0.5~1.5 part of leavening agent, 0.5~1 part of salt, monosodium glutamate 0.3~0.5
Part, 8~12 parts of water, 50~100 parts of sucrose.
2. the root of kudzu vine shortbread type biscuit of enzyme resistant starch according to claim 1 generation, it is characterised in that the leavening agent is
Duplex baking powder.
3. the root of kudzu vine shortbread type biscuit of enzyme resistant starch generation according to claim 2, it is characterised in that described compound bulk
Agent is made up of sodium acid carbonate, ammonium hydrogen carbonate and yeast, wherein, 0.1~0.5 part of sodium acid carbonate, 0.3~0.8 part of ammonium hydrogen carbonate, ferment
It is female 0.1~0.5 part.
4. a kind of preparation method of the root of kudzu vine shortbread type biscuit of enzyme resistant starch generation as claimed in claim 1, it is characterised in that
Comprise the following steps：
（1）Raw material is weighed by predetermined component proportion, it is standby；
（2）The butter weighed is melted in tepidarium, beaten with electric mixer fluffy；
（3）The egg liquid weighed and vegetable oil are mixed, are added to through step（2）In the butter of processing, continue to stir to hair
Rise, in puffy；
（4）The water weighed, leavening agent, salt, monosodium glutamate, sucrose are mixed, are added to through step（3）Material obtained by processing
In, beat uniform；
（5）The kudzu-vine root powder weighed, amylomaize, Self- raising flour, skimmed milk power are mixed, are added to through step（4）
In material obtained by processing, and face, and into the smooth dough in surface；
（6）It is put into refrigerator and stands cooling, dough is taken out, is put into mould, extrusion forming forms the cake that thickness is 3~5mm
Base；
（7）It is then placed in baking box and is toasted, until biscuit is in golden yellow；
（8）The biscuit of baking molding is stood into cooling, packaging at room temperature.
5. the preparation method of the root of kudzu vine shortbread type biscuit of enzyme resistant starch generation according to claim 4, it is characterised in that step
Suddenly（1）In, the temperature of tepidarium：30~35 DEG C.
6. the preparation method of the root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation according to claim 4 or 5, its feature exists
In step（4）In, leavening agent is duplex baking powder, including：Sodium acid carbonate 0.1~0.5,0.3~0.8 part of ammonium hydrogen carbonate, yeast
0.1~0.5 part.
7. the preparation method of the root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation according to claim 4 or 5, its feature exists
In step（6）In, chilling temperature is 4 ± 1 DEG C, and the time is 15~20min.
8. the preparation method of the root of kudzu vine shortbread type biscuit of the enzyme resistant starch generation according to claim 4 or 5, its feature exists
In step（7）In, first in 180 ± 5 DEG C of baking temperature face fire, 120 ± 5 DEG C of 2 ± 0.5min of preheating of fire in a stove before fuel is added temperature, then it will dry
Roasting temperature is transferred to 200~220 DEG C of face fire, 180~190 DEG C of the fire in a stove before fuel is added, toasts 15~20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673375.8A CN107232267A (en) | 2017-08-09 | 2017-08-09 | A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673375.8A CN107232267A (en) | 2017-08-09 | 2017-08-09 | A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232267A true CN107232267A (en) | 2017-10-10 |
Family
ID=59988630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710673375.8A Pending CN107232267A (en) | 2017-08-09 | 2017-08-09 | A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232267A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463737A (en) * | 2019-07-09 | 2019-11-19 | 黄培胜 | A kind of preparation method of no sucrose, low sugar kudzuvine root starch walnut cake |
| CN111374164A (en) * | 2020-05-09 | 2020-07-07 | 济南沃德爱礼食品有限公司 | Low-GI-value cake and preparation method thereof |
| CN114342981A (en) * | 2021-12-21 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Plant-based biscuit with energy control function and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766451A (en) * | 2014-01-26 | 2014-05-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Kudzu residue crisp biscuit and preparation method thereof |
| CN104247914A (en) * | 2014-08-29 | 2014-12-31 | 上海交通大学 | Preparation method and application of flour rich in high resistant starch |
| CN104255884A (en) * | 2014-10-17 | 2015-01-07 | 广西壮族自治区农业科学院农产品加工研究所 | Low-glycemic-index green banana biscuits and producing method thereof |
| CN105875738A (en) * | 2014-10-17 | 2016-08-24 | 重庆正里元实业有限公司 | Preparation method of radix puerariae and flavone biscuits |
| CN105918412A (en) * | 2016-07-01 | 2016-09-07 | 广州鹰金钱企业集团公司 | Low-fat arrowroot flour biscuits and preparation method for same |
-
2017
- 2017-08-09 CN CN201710673375.8A patent/CN107232267A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766451A (en) * | 2014-01-26 | 2014-05-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Kudzu residue crisp biscuit and preparation method thereof |
| CN104247914A (en) * | 2014-08-29 | 2014-12-31 | 上海交通大学 | Preparation method and application of flour rich in high resistant starch |
| CN104255884A (en) * | 2014-10-17 | 2015-01-07 | 广西壮族自治区农业科学院农产品加工研究所 | Low-glycemic-index green banana biscuits and producing method thereof |
| CN105875738A (en) * | 2014-10-17 | 2016-08-24 | 重庆正里元实业有限公司 | Preparation method of radix puerariae and flavone biscuits |
| CN105918412A (en) * | 2016-07-01 | 2016-09-07 | 广州鹰金钱企业集团公司 | Low-fat arrowroot flour biscuits and preparation method for same |
Non-Patent Citations (1)
| Title |
|---|
| 陈磊等: "不同配方饼干中慢消化淀粉含量的研究", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463737A (en) * | 2019-07-09 | 2019-11-19 | 黄培胜 | A kind of preparation method of no sucrose, low sugar kudzuvine root starch walnut cake |
| CN111374164A (en) * | 2020-05-09 | 2020-07-07 | 济南沃德爱礼食品有限公司 | Low-GI-value cake and preparation method thereof |
| CN114342981A (en) * | 2021-12-21 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Plant-based biscuit with energy control function and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102100241B (en) | Weight-losing meal replacing biscuit and making method thereof | |
| CN102342444B (en) | Functional puffed food and preparation method thereof | |
| CN107616207A (en) | A kind of black five cereals nutrient biscuit and its processing method | |
| CN101946815A (en) | Hulless oat enriched bread and preparation method thereof | |
| CN106417468A (en) | Method for making anti-oxidation bread | |
| CN102726493A (en) | Pleurotus eryngii cookie and preparation method thereof | |
| CN107232267A (en) | A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof | |
| CN104431751B (en) | A kind of high-resistance starch steamed bread and preparation method thereof | |
| CN101946880B (en) | Grain pastry containing fiveleaf gynostemma herb and maltitol | |
| CN106689258A (en) | Low-glycemic-index waffle pre-mixed powder and making method thereof | |
| CN102763805B (en) | Flavored steamed bun and preparation method thereof | |
| CN101642148A (en) | Sunflower meringle food and preparation method thereof | |
| CN108514090A (en) | It is a kind of using banana as weight losing meal-replacing stick of primary raw material and preparation method thereof | |
| CN102511738A (en) | Microwave-puffed almond and grain nutrition chip and preparation method thereof | |
| CN108271841A (en) | A kind of drying Preparation Method of lotus mountain cake | |
| CN107912499A (en) | The production method that a kind of potato bakes steamed bun | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| CN103719853A (en) | Low-fat, low-cholesterol and high-nutrition food and producing method thereof | |
| CN110447898A (en) | A kind of Chinese medicine composition and its application for Splenic asthenia and obstruction of dampness obesity | |
| CN105211214A (en) | Dried orange peel red bean cocoa biscuit | |
| CN105230735A (en) | Cinnamon, walnut and cocoa biscuits | |
| JPS62232361A (en) | Nutritive food | |
| CN108935576A (en) | A kind of nutritional meal replacing food and preparation method thereof | |
| CN104041553B (en) | The edible nutritive health biscuit of a kind of applicable the elderly | |
| CN105519637A (en) | Making method of red mushroom biscuits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xiao Huaxi Inventor after: Ding Yuqin Inventor after: Yang Fan Inventor after: Zhang Qian Inventor after: Lin Qinlu Inventor after: Liu Gaoqiang Inventor after: Zhang Lin Inventor after: Xu Dong Inventor after: Wu Yue Inventor after: Wu Wei Inventor before: Yang Fan Inventor before: Xiao Huaxi Inventor before: Lin Qinlu Inventor before: Liu Gaoqiang Inventor before: Zhang Lin Inventor before: Xu Dong Inventor before: Wu Yue Inventor before: Wu Wei Inventor before: Ding Yuqin |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171010 |