CN107296079A - A kind of yolk biscuit and preparation method thereof - Google Patents
A kind of yolk biscuit and preparation method thereof Download PDFInfo
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- CN107296079A CN107296079A CN201710570688.0A CN201710570688A CN107296079A CN 107296079 A CN107296079 A CN 107296079A CN 201710570688 A CN201710570688 A CN 201710570688A CN 107296079 A CN107296079 A CN 107296079A
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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
- A21D2/36—Vegetable material
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of yolk biscuit and preparation method thereof.A kind of yolk biscuit, is made up of the raw material of following parts by weight：30 40 parts of egg yolk, 58 parts of xylitol, 27 35 parts of wheat gluten, 15 25 parts of frozen water, 13 parts of salt, 0.1 1.0 parts of monosodium glutamate, 10 15 parts of pumpkin seed oil, 10 15 parts of mulberry leaf powder, 5 10 parts of propolis.The invention has the advantages that：Demand instant, suitable for diabetes patient of having more meals a day but less food at each is opened, instant reduces many meal demands of diabetic；Can auxiliary treatment diabetes, while blood glucose can also be controlled；Unique flavor, it is nutritious, while blood glucose, blood fat can also be adjusted, it is adapted to health of older persons health demand.
Description
Technical field
The present invention relates to a kind of biscuit and preparation method thereof, specifically a kind of yolk biscuit and preparation method thereof.
Background technology
Currently, with the continuous improvement of living standard of people, the change of dietary structure, more and more nervous rhythm of life
And move the factors such as life styles sat less more, global diabetes morbidity increases very fast, and diabetes have become
The third-largest serious chronic disease for threatening human health after tumour, the cardiovascular pathological changes.China patients occupy generation
Boundary second, it will be that one, China is serious that the diabetes morbidity of China, which has been up to diabetes in 9.6%, future 50 years, at present
Public health problem.
What diabetes patient eats, and well always diabetic and its family members compare the topic of care, for fast lifting blood
Sugar, and sugar content is high or the high food of starch, fat content is to eat less, they are easily converted to grape
Sugar.So, dietary therapy is the treatment method that all diabetes patients need to adhere to.
Scientifically to arrange staple food and non-staple foodstuff in diabetic diet properly, can not only note staple food and despise non-staple foodstuff.Although main
Food is the main source of blood glucose, should give control, but the protein, fat in non-staple foodstuff are into some also may be used in the same old way in vivo
Become blood glucose, the source as blood glucose.Therefore, in addition to rationally control staple food, non-staple foodstuff also should be reasonably combined, otherwise can not take in the same old way
Obtain Expected Results.
Most of non-staple foodstuff product of present commercial type, such as various cakes, bread, snack products, are all difficult to accomplish
The hypoglycemia content standard that diabetic is born is converted into, so, this just brings puzzlement to numerous diabetics,
Hypoglycemia or the product without blood glucose how should be selected on earth.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of yolk biscuit and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that：A kind of yolk is major ingredient, and can be controlled after eating
The biscuit of blood glucose, is made up of the raw material of following parts by weight：30-40 parts of egg yolk, 5-8 parts of xylitol, 27-35 parts of wheat gluten, ice
15-25 parts of water, 1-3 parts of salt, 0.1-1.0 parts of monosodium glutamate, 10-15 parts of pumpkin seed oil, 10-15 parts of mulberry leaf powder, 5-10 parts of propolis.
As preferred technical scheme, a kind of yolk biscuit is made up of following raw material：35 parts of egg yolk,
7 parts of xylitol, 31 parts of wheat gluten, 17 parts of frozen water, 2 parts of salt, 0.7 part of monosodium glutamate, 13 parts of pumpkin seed oil, 14 parts of mulberry leaf powder, propolis 7
Part.
Present invention also offers a kind of above-mentioned preparation method of yolk biscuit, comprise the following steps：
Step one：It is prepared by material
（1）The fresh mulberry leaf of harvesting are cleaned drain after shred, with 100-120 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is
1-10 minutes；
（2）Smashed 1-30 minutes at a high speed using rotating speed as 100-20000 revs/min in high speed disintegrating machine, be with rotating speed again after coarse crushing
100-20000 revs/min of colloid mill is ground into slurry；
（3）Added water in oar liquid, the total amount that adds water is 7-8 times of mulberry leaf weight, be first heated to 80-90 DEG C and extract 20-30 minutes, then boil
Boiling 20 minutes, filters to obtain extract solution, and extract solution is through being concentrated in vacuo, and solid powder is made in low-temperature vacuum drying；
Step 2
（1）Raw material is separated
Machine is separated using egg, egg white and yolk are separated, the environment after separation at 0-10 DEG C is stood, the time is
30-60 minutes；
（2）Smash
By the yolk of separator well, yolk is smashed into liquid processed using eggbeater, insurance is stood, and temperature control is standby at 0-10 DEG C；
（3）Mashing
The good egg yolk of process is beaten, while salt, monosodium glutamate, xylitol are added, under 900-1300r/min rotating speed
15-25min is beaten, pumpkin seed oil is added, is beaten 5-10min under 900-1300r/min rotating speed, adds mulberry leaf powder,
2-5min is beaten under 500-800r/min rotating speed, each composition is well mixed, clout is then added, in 500-800r/min
Rotating speed under be beaten 1-2min, make each composition is well mixed to form fillings, whole pulping process makes filling by adding frozen water successively
Material is constantly in less than 10 DEG C；
（4）Shaping
Yolk cake semi-finished product are made using cracker forming machine in the fillings stood；
（5）Bakee
The yolk cake semi-finished product of shaping are sent under curer by conveyer belt, the temperature of curer at 80-90 DEG C, by when
Between be 3-5min, formed yolk cake finished product；
（6）Cooling
Cooling is aerated immediately after yolk cake finished product is bakeed, and is cooled to the central temperature of yolk cake finished product below 11 DEG C；
（7）It is quick-frozen
Yolk cake finished product after cooling is passed with conveyer belt carried out in instant freezer processed it is quick-frozen, the temperature of instant freezer below -30 DEG C,
Quick-frozen time 15-30min, the quick-frozen central temperature to yolk cake finished product is less than -12 DEG C.
By adopting the above-described technical solution, a kind of yolk biscuit, is made up of following raw material：Egg yolk 30-40
Part, 5-8 parts of xylitol, 27-35 parts of wheat gluten, 15-25 parts of frozen water, 1-3 parts of salt, 0.1-1.0 parts of monosodium glutamate, pumpkin seed oil 10-
15 parts, 10-15 parts of mulberry leaf powder, 5-10 parts of propolis；The invention has the advantages that：
1st, demand instant, suitable for diabetes patient of having more meals a day but less food at each is opened, instant, many meal of reduction diabetic are needed
Ask；
2nd, can auxiliary treatment diabetes, while blood glucose can also be controlled；
3rd, unique flavor, it is nutritious, while blood glucose, blood fat can also be adjusted, it is adapted to health of older persons health demand.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of yolk biscuit, is made up of following raw material：40 parts of egg yolk, 8 parts of xylitol, 35 parts of wheat gluten, frozen water 25
Part, 3 parts of salt, 1.0 parts of monosodium glutamate, 15 parts of pumpkin seed oil, 15 parts of mulberry leaf powder, 10 parts of propolis.
Above-mentioned preparation method, comprises the following steps：
Step one：It is prepared by material
（1）The fresh mulberry leaf of harvesting are cleaned drain after shred, with 120 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is 1 point
Clock；
（2）In high speed disintegrating machine using rotating speed as 20000 revs/min at a high speed smash 1 minute, after coarse crushing again with rotating speed be 20000 turns/
The colloid mill divided is ground into slurry；
（3）Added water in oar liquid, the total amount that adds water is 8 times of mulberry leaf weight, be first heated to 90 DEG C and extract 20 minutes, then boil 20 points
Clock, filters to obtain extract solution, and extract solution is through being concentrated in vacuo, and solid powder is made in low-temperature vacuum drying；
Step 2
（1）Raw material is separated
Machine is separated using egg, egg white and yolk are separated, the environment after separation at 0 DEG C is stood, and the time is 30
Minute；
（2）Smash
By the yolk of separator well, yolk is smashed into liquid processed using eggbeater, insurance is stood, and temperature control is standby at 0-10 DEG C；
（3）Mashing
The good egg yolk of process is beaten, while adding salt, monosodium glutamate, xylitol, is beaten under 1300r/min rotating speed
15min, adds pumpkin seed oil, is beaten 5min under 1300r/min rotating speed, adds mulberry leaf powder, in turning for 800r/min
The lower mashing 2min of speed, is well mixed each composition, then adds clout, 1min is beaten under 800r/min rotating speed, make it is each into
Divide to be well mixed and form fillings, whole pulping process makes fillings be constantly in less than 10 DEG C by adding frozen water successively；
（4）Shaping
Yolk cake semi-finished product are made using cracker forming machine in the fillings stood；
（5）Bakee
The yolk cake semi-finished product of shaping are sent under curer by conveyer belt, the temperature of curer at 80-90 DEG C, by when
Between be 3-5min, formed yolk cake finished product；
（6）Cooling
Cooling is aerated immediately after yolk cake finished product is bakeed, and is cooled to the central temperature of yolk cake finished product below 11 DEG C；
（7）It is quick-frozen
Yolk cake finished product after cooling is passed with conveyer belt carried out in instant freezer processed it is quick-frozen, the temperature of instant freezer below -30 DEG C,
Quick-frozen time 15min, the quick-frozen central temperature to yolk cake finished product is less than -12 DEG C.
Following table is the 150g nutrient component meters of this programme product：
The daily nutrition intake energy of city white collar crowd can be seen in 2100Kcal, protein 65g, fatty 58.3g by upper table
The nutrition intake demand of people can be met by going out this programme product, and the unsaturated fat content in fat accounts for 66%.Blood before edible
Sugar value is 7.9mmol/L, and it is 8.2mmol/L to eat half an hour after blood glucose value, and it is 7.6mmol/L to eat one hour after blood glucose value.
Embodiment 2
A kind of yolk biscuit, is made up of following raw material：30 parts of egg yolk, 5 parts of xylitol, 27 parts of wheat gluten, frozen water 15
Part, 1 part of salt, 0.1 part of monosodium glutamate, 10 parts of pumpkin seed oil, 10 parts of mulberry leaf powder, 5 parts of propolis.
Above-mentioned preparation method, comprises the following steps：
Step one：It is prepared by material
（1）The fresh mulberry leaf of harvesting are cleaned drain after shred, with 100 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is 10 points
Clock；
（2）Smashed 30 minutes at a high speed using rotating speed as 100 revs/min in high speed disintegrating machine, use rotating speed to be 100 revs/min again after coarse crushing
Colloid mill be ground into slurry；
（3）Added water in oar liquid, the total amount that adds water is 7 times of mulberry leaf weight, be first heated to 80 DEG C and extract 30 minutes, then boil 20 points
Clock, filters to obtain extract solution, and extract solution is through being concentrated in vacuo, and solid powder is made in low-temperature vacuum drying；
Step 2
（1）Raw material is separated
Machine is separated using egg, egg white and yolk are separated, the environment after separation at 10 DEG C is stood, and the time is 60
Minute；
（2）Smash
By the yolk of separator well, yolk is smashed into liquid processed using eggbeater, insurance is stood, and temperature control is standby at 10 DEG C；
（3）Mashing
The good egg yolk of process is beaten, while adding salt, monosodium glutamate, xylitol, is beaten under 900r/min rotating speed
25min, adds pumpkin seed oil, is beaten 10min under 900r/min rotating speed, adds mulberry leaf powder, in turning for 500r/min
The lower mashing 5min of speed, is well mixed each composition, then adds clout, 2min is beaten under 500r/min rotating speed, make it is each into
Divide to be well mixed and form fillings, whole pulping process makes fillings be constantly in less than 10 DEG C by adding frozen water successively；
（4）Shaping
Yolk cake semi-finished product are made using cracker forming machine in the fillings stood；
（5）Bakee
The yolk cake semi-finished product of shaping are sent under curer by conveyer belt, the temperature of curer at 80-90 DEG C, by when
Between be 3-5min, formed yolk cake finished product；
（6）Cooling
Cooling is aerated immediately after yolk cake finished product is bakeed, and is cooled to the central temperature of yolk cake finished product below 11 DEG C；
（7）It is quick-frozen
Yolk cake finished product after cooling is passed with conveyer belt carried out in instant freezer processed it is quick-frozen, the temperature of instant freezer below -30 DEG C,
Quick-frozen time 30min, the quick-frozen central temperature to yolk cake finished product is less than -12 DEG C.
Following table is the 150g nutrient component meters of this programme product：
The daily nutrition intake energy of city white collar crowd can be seen in 2100Kcal, protein 65g, fatty 58.3g by upper table
The nutrition intake demand of people can be met by going out this programme product, and the unsaturated fat content in fat accounts for 66%.Blood before edible
Sugar value is 8.3mmol/L, and it is 8.5mmol/L to eat half an hour after blood glucose value, and it is 7.9mmol/L to eat one hour after blood glucose value.
Embodiment 3
A kind of yolk biscuit, is made up of following raw material：35 parts of egg yolk, 7 parts of xylitol, 31 parts of wheat gluten, frozen water 17
Part, 2 parts of salt, 0.7 part of monosodium glutamate, 13 parts of pumpkin seed oil, 14 parts of mulberry leaf powder, 7 parts of propolis.
Above-mentioned preparation method, comprises the following steps：
Step one：It is prepared by material
（1）The fresh mulberry leaf of harvesting are cleaned drain after shred, with 110 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is 5 points
Clock；
（2）Smashed 20 minutes at a high speed using rotating speed as 10000 revs/min in high speed disintegrating machine, use rotating speed to be 10000 again after coarse crushing
Rev/min colloid mill be ground into slurry；
（3）Added water in oar liquid, the total amount that adds water is 7.5 times of mulberry leaf weight, be first heated to 85 DEG C and extract 25 minutes, then boil 20 points
Clock, filters to obtain extract solution, and extract solution is through being concentrated in vacuo, and solid powder is made in low-temperature vacuum drying；
Step 2
（1）Raw material is separated
Machine is separated using egg, egg white and yolk are separated, the environment after separation at 5 DEG C is stood, and the time is 45
Minute；
（2）Smash
By the yolk of separator well, yolk is smashed into liquid processed using eggbeater, insurance is stood, and temperature control is standby at 5 DEG C；
（3）Mashing
The good egg yolk of process is beaten, while adding salt, monosodium glutamate, xylitol, is beaten under 1100r/min rotating speed
20min, adds pumpkin seed oil, is beaten 7min under 1100r/min rotating speed, adds mulberry leaf powder, in turning for 650r/min
The lower mashing 3min of speed, is well mixed each composition, then adds clout, 1.5min is beaten under 650r/min rotating speed, make each
Composition is well mixed to form fillings, and whole pulping process makes fillings be constantly in less than 10 DEG C by adding frozen water successively；
（4）Shaping
Yolk cake semi-finished product are made using cracker forming machine in the fillings stood；
（5）Bakee
The yolk cake semi-finished product of shaping are sent under curer by conveyer belt, the temperature of curer is in 85 DEG C, passage time
For 4min, yolk cake finished product is formed；
（6）Cooling
Cooling is aerated immediately after yolk cake finished product is bakeed, and is cooled to the central temperature of yolk cake finished product below 11 DEG C；
（7）It is quick-frozen
Yolk cake finished product after cooling is passed with conveyer belt carried out in instant freezer processed it is quick-frozen, the temperature of instant freezer below -30 DEG C,
Quick-frozen time 22min, the quick-frozen central temperature to yolk cake finished product is less than -12 DEG C.
Following table is the 150g nutrient component meters of this programme product：
The daily nutrition intake energy of city white collar crowd can be seen in 2100Kcal, protein 65g, fatty 58.3g by upper table
The nutrition intake demand of people can be met by going out this programme product, and the unsaturated fat content in fat accounts for 67%.Blood before edible
Sugar value is 8.3mmol/L, and it is 8.4mmol/L to eat half an hour after blood glucose value, and it is 7.8mmol/L to eat one hour after blood glucose value.
The equipment used in preparation method of the present invention is the common equipment of field of food industry, be will not be repeated here.
Schematical embodiment of the invention is the foregoing is only, the scope of the present invention is not limited to.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (3)
1. a kind of yolk biscuit, it is characterised in that be made up of the raw material of following parts by weight：30-40 parts of egg yolk, xylitol 5-8
Part, 27-35 parts of wheat gluten, 15-25 parts of frozen water, 1-3 parts of salt, 0.1-1.0 parts of monosodium glutamate, 10-15 parts of pumpkin seed oil, mulberry leaf powder
10-15 parts, 5-10 parts of propolis.
2. a kind of yolk biscuit as claimed in claim 1, it is characterised in that be made up of the raw material of following parts by weight：Egg yolk
35 parts, 7 parts of xylitol, 31 parts of wheat gluten, 17 parts of frozen water, 2 parts of salt, 0.7 part of monosodium glutamate, 13 parts of pumpkin seed oil, 14 parts of mulberry leaf powder,
7 parts of propolis.
3. a kind of preparation method of yolk biscuit as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
Step one：It is prepared by material
（1）The fresh mulberry leaf of harvesting are cleaned drain after shred, with 100-120 DEG C of high steam sterilising and enzyme inactivating, the steam pressure time is
1-10 minutes；
（2）Smashed 1-30 minutes at a high speed using rotating speed as 100-20000 revs/min in high speed disintegrating machine, be with rotating speed again after coarse crushing
100-20000 revs/min of colloid mill is ground into slurry；
（3）Added water in oar liquid, the total amount that adds water is 7-8 times of mulberry leaf weight, be first heated to 80-90 DEG C and extract 20-30 minutes, then boil
Boiling 20 minutes, filters to obtain extract solution, and extract solution is through being concentrated in vacuo, and solid powder is made in low-temperature vacuum drying；
Step 2
（1）Raw material is separated
Machine is separated using egg, egg white and yolk are separated, the environment after separation at 0-10 DEG C is stood, the time is
30-60 minutes；
（2）Smash
By the yolk of separator well, yolk is smashed into liquid processed using eggbeater, insurance is stood, and temperature control is standby at 0-10 DEG C；
（3）Mashing
The good egg yolk of process is beaten, while salt, monosodium glutamate, xylitol are added, under 900-1300r/min rotating speed
15-25min is beaten, pumpkin seed oil is added, is beaten 5-10min under 900-1300r/min rotating speed, adds mulberry leaf powder,
2-5min is beaten under 500-800r/min rotating speed, each composition is well mixed, clout is then added, in 500-800r/min
Rotating speed under be beaten 1-2min, make each composition is well mixed to form fillings, whole pulping process makes filling by adding frozen water successively
Material is constantly in less than 10 DEG C；
（4）Shaping
Yolk cake semi-finished product are made using cracker forming machine in the fillings stood；
（5）Bakee
The yolk cake semi-finished product of shaping are sent under curer by conveyer belt, the temperature of curer at 80-90 DEG C, by when
Between be 3-5min, formed yolk cake finished product；
（6）Cooling
Cooling is aerated immediately after yolk cake finished product is bakeed, and is cooled to the central temperature of yolk cake finished product below 11 DEG C；
（7）It is quick-frozen
Yolk cake finished product after cooling is passed with conveyer belt carried out in instant freezer processed it is quick-frozen, the temperature of instant freezer below -30 DEG C,
Quick-frozen time 15-30min, the quick-frozen central temperature to yolk cake finished product is less than -12 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710570688.0A CN107296079A (en) | 2017-07-13 | 2017-07-13 | A kind of yolk biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710570688.0A CN107296079A (en) | 2017-07-13 | 2017-07-13 | A kind of yolk biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107296079A true CN107296079A (en) | 2017-10-27 |
Family
ID=60132806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710570688.0A Withdrawn CN107296079A (en) | 2017-07-13 | 2017-07-13 | A kind of yolk biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107296079A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304400A (en) * | 2014-11-19 | 2015-01-28 | 周茂伟 | Formula and making method of yolk biscuits |
| CN104957562A (en) * | 2015-06-17 | 2015-10-07 | 石柱土家族自治县潘婆婆莼菜科技发展有限公司 | A pre-processing method of Brasenia schreberi |
| CN105010976A (en) * | 2015-08-03 | 2015-11-04 | 重庆赛福食品有限公司 | Nutrition powder capable of losing weight and lowering blood glucose and preparation method of nutrition powder |
-
2017
- 2017-07-13 CN CN201710570688.0A patent/CN107296079A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304400A (en) * | 2014-11-19 | 2015-01-28 | 周茂伟 | Formula and making method of yolk biscuits |
| CN104957562A (en) * | 2015-06-17 | 2015-10-07 | 石柱土家族自治县潘婆婆莼菜科技发展有限公司 | A pre-processing method of Brasenia schreberi |
| CN105010976A (en) * | 2015-08-03 | 2015-11-04 | 重庆赛福食品有限公司 | Nutrition powder capable of losing weight and lowering blood glucose and preparation method of nutrition powder |
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Application publication date: 20171027 |