CN107509769A - The processing method of chromium-rich Grape Skin dietary-fiber biscuit - Google Patents
The processing method of chromium-rich Grape Skin dietary-fiber biscuit Download PDFInfo
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- CN107509769A CN107509769A CN201710173797.9A CN201710173797A CN107509769A CN 107509769 A CN107509769 A CN 107509769A CN 201710173797 A CN201710173797 A CN 201710173797A CN 107509769 A CN107509769 A CN 107509769A
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- grape skin
- homogeneous
- chromium
- dietary
- processing method
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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
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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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
Abstract
The present invention relates to a kind of chromium-rich Grape Skin dietary-fiber biscuit processing method, step are as follows：（1）Grape Skin homogeneous：Grape Skin adds appropriate homogeneous protection liquid, high-pressure homogeneous acquisition slurry, and the homogeneous protects the percentage by weight composition of liquid as follows：Antioxidant 0.5 1.0%, water-soluble dextran 1.2 1.5%, surplus is deionized water；（2）Primary enzymolysis；（3）Secondary enzymolysis；（4）Fermentation：Step（3）Secondary enzymolysis liquid add appropriate white granulated sugar, sealing, fermented 8 12 days in 25 30 DEG C；（5）Appropriate bee glue powder, wheat flour and Cr-enriched yeast powder are added, is stirred, then through being molded, toasting and cool down, obtains chromium-rich Grape Skin dietary-fiber biscuit.The processing method rational technology of the present invention, the nutritional ingredient of Grape Skin is remained to greatest extent, protect liquid by adding homogeneous, avoid being oxidized for active component; Grape Skin dietary-fiber biscuit quality is homogeneous, in good taste, long shelf-life; good for health without chemical addition agent, nutritive value is high.
Description
Technical field
The present invention relates to a kind of chromium-rich Grape Skin dietary-fiber biscuit processing method.
Background technology
Rich in the mineral matters such as calcium, potassium, phosphorus, iron, and vitamin C, B1, B2, B6, P etc. in grape, and contain a variety of human bodies
Required amino acid, while also containing cholesterol level, the flavonoids of anti-aging can be reduced, and healthy cell cancer can be prevented
Become and suppress the resveratrol of cancer cell diffusion.More food grapes can tonifying Qi nourishing the liver, qi and blood reparation, skin maintenance, have greatly to human body
Spleen benefit.
Grape Skin contains a certain amount of nutrient and the abundant material such as aromatic substance, anthocyanidin, tannin, flavonoids in Portugal
Content in grape skin is higher.Cellulose in Grape Skin is mainly soluble dietary fiber, and be easily absorbed by the body utilization.
Grape nowadays mainly by eating raw, the channel consumption such as the making of raisins and wine production, generate substantial amounts of
Grape wine adds discarded object, such as Grape Skin, and conventional way is the feed using Grape Skin as livestock.And in Grape Skin resource
It is that the active ingredients such as polyphenols, pigment, anthocyanin, tartaric acid are extracted from Grape Skin mostly in comprehensive development and utilization.Mesh
Before, when directly making food using Grape Skin, by Grape Skin or drying or it need to crush so that the nutrient loss of pericarp is very
More, dietary fiber is also significantly destroyed, nutriture value value difference.
The content of the invention
It is an object of the invention to solve the deficiencies in the prior art, there is provided a kind of chromium-rich Grape Skin dietary-fiber biscuit adds
Work method.
The technical solution adopted for the present invention to solve the technical problems is：
Chromium-rich Grape Skin dietary-fiber biscuit processing method, the dietary-fiber biscuit processing method are as follows：
（1）Grape Skin homogeneous：Grape Skin adds appropriate homogeneous protection liquid, high-pressure homogeneous acquisition slurry, and the homogeneous protects liquid
Percentage by weight composition it is as follows：Antioxidant 0.5-1.0%, water-soluble dextran 1.2-1.5%, surplus are deionized water；
Found in present inventor's practice, discoloration is produced in Grape Skin homogenizing process, and a large amount of active components are easily oxidized,
Matter liquid is easily layered, and in order to solve this technical problem, present inventor has found that addition is appropriate and resisted by largely putting into practice
Oxidant and water-soluble dextran, can solve this technical problem, and antioxidant has good inoxidizability and resisted
Discoloration performance, water-soluble dextran have good water solubility, dispersiveness and stability, play stabilizer as macromolecular
Effect so that each active component of Grape Skin forms stable dispersion, avoids gathering, for follow-up fermentation stage to closing weight
Will；
（2）Primary enzymolysis：Step（1）Homogenizing fluid adjust pH to 3.5-4.5, add appropriate pectase, stirred in 40-50 DEG C of side
Side constant temperature enzymolysis 1.5-2.0h, is then heated to 80-90 DEG C of enzyme deactivation；
（3）Secondary enzymolysis：Step（2）Primary enzymolysis liquid adjust pH value to 4.5-5.5, appropriate cellulase is added, in 40-50
DEG C while stirring constant temperature enzymolysis 1.0-1.5h, is then heated to 80-90 DEG C of enzyme deactivation；It is by a secondary enzymolysis, Grape Skin is abundant
The nutritional ingredient of small molecule is digested into, absorption rate is good, and mouthfeel substantially improves；
（4）Fermentation：Step（3）Secondary enzymolysis liquid add appropriate white granulated sugar, sealing, fermented 8-12 days in 25-30 DEG C；
（5）Appropriate bee glue powder, wheat flour and Cr-enriched yeast powder are added, is stirred, then through being molded, toasting and cool down,
Obtain chromium-rich Grape Skin dietary-fiber biscuit.Propolis is the viscous secretion that honeybee gathers from tree bud or bark, be described as " my god
Right small Drug Storage ", it is precious natural wide spectrum antibiotics, has to various bacteria, fungi, germ etc. and significantly suppress and kill
Effect, adds appropriate bee glue powder, using its natural broad-spectrum antiseptic bactericidal property, realizes the chromium-rich grape coat dietary fiber of the present invention
The anti-microbial property of biscuit, its shelf-life is greatly prolonged, it can in addition contain significantly improve the mouthfeel of dietary-fiber biscuit.
Preferably, the antioxidant is reduced glutathione and/or Tea Polyphenols.
Preferably, the addition of the pectase is the 0.03-0.05% of Grape Skin weight in wet base, and the addition of cellulase is
The 0.06-0.08% of Grape Skin weight in wet base.
Preferably, Grape Skin and the mass ratio of homogeneous protection liquid are 1：（2-3）, the addition of bee glue powder is Grape Skin weight in wet base
0.8-1.2%, the addition of white granulated sugar is the 0.6-1.0% of Grape Skin weight in wet base：
Preferably, step（5）In, the addition of Cr-enriched yeast powder is the 1.5-2.0% of Grape Skin weight in wet base, is had in Cr-enriched yeast powder
The content of machine chromium is not less than 2000ppm.Features good taste, aromatic flavour supplement organic chromium, and nutritive value is high.
Preferably, step（1）The condition of mesohigh homogeneous is：30-40 DEG C of temperature, pressure 20-30Mpa, homogenizing time
0.5-1h。
The beneficial effects of the invention are as follows：The processing method rational technology of the present invention, remains Grape Skin to greatest extent
Nutritional ingredient, liquid is protected by adding homogeneous, avoids being oxidized for active component, subsequent fermentations are uniform in addition, chromium-rich Portugal
Grape coat dietary fiber Cookie quality is homogeneous, in good taste, long shelf-life, no chemical addition agent, good for health, and nutritive value is high.
Embodiment
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1：
Chromium-rich Grape Skin dietary-fiber biscuit processing method, the dietary-fiber biscuit processing method are as follows：
（1）Grape Skin homogeneous：Grape Skin adds appropriate homogeneous protection liquid, high-pressure homogeneous acquisition slurry, and the homogeneous protects liquid
Percentage by weight composition it is as follows：Antioxidant 0.5%, water-soluble dextran 1.2%, surplus are deionized water；
（2）Primary enzymolysis：Step（1）Homogenizing fluid adjust pH to 3.5, appropriate pectase is added, in 40 DEG C of constant temperature while stirring
1.5h is digested, is then heated to 80 DEG C of enzyme deactivations；
（3）Secondary enzymolysis：Step（2）Primary enzymolysis liquid adjust pH value to 4.5, add appropriate cellulase, stirred in 40 DEG C of sides
Side constant temperature enzymolysis 1.0h is mixed, is then heated to 80 DEG C of enzyme deactivations；By a secondary enzymolysis, Grape Skin is fully digested into small molecule
Nutritional ingredient, absorption rate is good, and mouthfeel substantially improves；
（4）Fermentation：Step（3）Secondary enzymolysis liquid add appropriate white granulated sugar, sealing, fermented 12 days in 25 DEG C；
（5）Appropriate bee glue powder, wheat flour and Cr-enriched yeast powder are added, is stirred, then through being molded, toasting and cool down,
Obtain chromium-rich Grape Skin dietary-fiber biscuit；
Specific to the present embodiment, the antioxidant is reduced glutathione, and the addition of the pectase is wet for Grape Skin
The 0.03% of weight, the addition of cellulase are the 0.06% of Grape Skin weight in wet base, and Grape Skin and the mass ratio of homogeneous protection liquid are 1：
2, the addition of bee glue powder is the 0.8% of Grape Skin weight in wet base, and the addition of white granulated sugar is the 0.6% of Grape Skin weight in wet base, step（5）
In, the addition of Cr-enriched yeast powder is the 2.0% of Grape Skin weight in wet base, and the content of Organic Chromium is 2000ppm in Cr-enriched yeast powder, step
Suddenly（1）The condition of mesohigh homogeneous is：30 DEG C, pressure 20Mpa, homogenizing time 1h of temperature.
Embodiment 2：
Chromium-rich Grape Skin dietary-fiber biscuit processing method, the dietary-fiber biscuit processing method are as follows：
（1）Grape Skin homogeneous：Grape Skin adds appropriate homogeneous protection liquid, high-pressure homogeneous acquisition slurry, and the homogeneous protects liquid
Percentage by weight composition it is as follows：Antioxidant 1.0%, water-soluble dextran 1.5%, surplus are deionized water；
（2）Primary enzymolysis：Step（1）Homogenizing fluid adjust pH to 4.5, appropriate pectase is added, in 50 DEG C of constant temperature while stirring
2.0h is digested, is then heated to 90 DEG C of enzyme deactivations；
（3）Secondary enzymolysis：Step（2）Primary enzymolysis liquid adjust pH value to 5.5, add appropriate cellulase, stirred in 50 DEG C of sides
Side constant temperature enzymolysis 1.5h is mixed, is then heated to 90 DEG C of enzyme deactivations；By a secondary enzymolysis, Grape Skin is fully digested into small molecule
Nutritional ingredient, absorption rate is good, and mouthfeel substantially improves；
（4）Fermentation：Step（3）Secondary enzymolysis liquid add appropriate white granulated sugar, sealing, fermented 8 days in 30 DEG C；
（5）Appropriate bee glue powder, wheat flour and Cr-enriched yeast powder are added, is stirred, then through being molded, toasting and cool down,
Obtain chromium-rich Grape Skin dietary-fiber biscuit；
Specific to the present embodiment, the antioxidant is Tea Polyphenols, and the addition of the pectase is Grape Skin weight in wet base
0.05%, the addition of cellulase is the 0.08% of Grape Skin weight in wet base, and Grape Skin and the mass ratio of homogeneous protection liquid are 1：3, honeybee
The addition of rubber powder is the 1.2% of Grape Skin weight in wet base, and the addition of white granulated sugar is the 1.0% of Grape Skin weight in wet base, step（5）In, it is rich
The addition of chromium yeast powder is the 1.5% of Grape Skin weight in wet base, and the content of Organic Chromium is 4000ppm in Cr-enriched yeast powder, step（1）
The condition of mesohigh homogeneous is：40 DEG C, pressure 30Mpa, homogenizing time 1h of temperature.
Embodiment 3：
Chromium-rich Grape Skin dietary-fiber biscuit processing method, the dietary-fiber biscuit processing method are as follows：
（1）Grape Skin homogeneous：Grape Skin adds appropriate homogeneous protection liquid, high-pressure homogeneous acquisition slurry, and the homogeneous protects liquid
Percentage by weight composition it is as follows：Antioxidant 0.75%, water-soluble dextran 1.5%, surplus are deionized water；
（2）Primary enzymolysis：Step（1）Homogenizing fluid adjust pH to 4.0, appropriate pectase is added, in 45 DEG C of constant temperature while stirring
1.5h is digested, is then heated to 85 DEG C of enzyme deactivations；
（3）Secondary enzymolysis：Step（2）Primary enzymolysis liquid adjust pH value to 5.0, add appropriate cellulase, stirred in 45 DEG C of sides
Side constant temperature enzymolysis 1.0h is mixed, is then heated to 85 DEG C of enzyme deactivations；By a secondary enzymolysis, Grape Skin is fully digested into small molecule
Nutritional ingredient, absorption rate is good, and mouthfeel substantially improves；
（4）Fermentation：Step（3）Secondary enzymolysis liquid add appropriate white granulated sugar, sealing, fermented 10 days in 30 DEG C；
（5）Appropriate bee glue powder, wheat flour and Cr-enriched yeast powder are added, is stirred, then through being molded, toasting and cool down,
Obtain chromium-rich Grape Skin dietary-fiber biscuit；
Specific to the present embodiment, the antioxidant is reduced glutathione and Tea Polyphenols, and equal proportion is added, the pectase
Addition be the 0.04% of Grape Skin weight in wet base, the addition of cellulase is the 0.07% of Grape Skin weight in wet base, Grape Skin and homogeneous
The mass ratio for protecting liquid is 2：5, the addition of bee glue powder is the 1.0% of Grape Skin weight in wet base, and the addition of white granulated sugar is wet for Grape Skin
The 0.8% of weight, step（5）In, the addition of Cr-enriched yeast powder is the 1.8% of Grape Skin weight in wet base, Organic Chromium in Cr-enriched yeast powder
Content is 3000ppm, step（1）The condition of mesohigh homogeneous is：35 DEG C, pressure 25Mpa, homogenizing time 1h of temperature.
The processing method rational technology of the present invention, the nutritional ingredient of Grape Skin is remained to greatest extent, it is equal by adding
Liquid is protected in quality guarantee, avoids being oxidized for active component, subsequent fermentations are uniform in addition, chromium-rich Grape Skin dietary-fiber biscuit quality
It is homogeneous, in good taste, crisp delicious and crisp, long shelf-life, find that the shelf-life can be by 24 months in practice, taste is not any change, the richness
Chromium Grape Skin dietary-fiber biscuit supplements chromium needed by human, good for health, nutritive value is high without chemical addition agent.
Embodiment described above is a kind of preferable scheme of the present invention, not the present invention is made any formal
Limitation, there are other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (6)
1. the processing method of chromium-rich Grape Skin dietary-fiber biscuit, it is characterised in that：The dietary-fiber biscuit processing method is such as
Under：
（1）Grape Skin homogeneous：Grape Skin adds appropriate homogeneous protection liquid, high-pressure homogeneous acquisition slurry, and the homogeneous protects liquid
Percentage by weight composition it is as follows：Antioxidant 0.5-1.0%, water-soluble dextran 1.2-1.5%, surplus are deionized water；
（2）Primary enzymolysis：Step（1）Homogenizing fluid adjust pH to 3.5-4.5, add appropriate pectase, stirred in 40-50 DEG C of side
Side constant temperature enzymolysis 1.5-2.0h, is then heated to 80-90 DEG C of enzyme deactivation 2-3min；
（3）Secondary enzymolysis：Step（2）Primary enzymolysis liquid adjust pH value to 4.5-5.5, appropriate cellulase is added, in 40-50
DEG C while stirring constant temperature enzymolysis 1.0-1.5h, is then heated to 80-90 DEG C of enzyme deactivation 2-3min, is subsequently cooled to room temperature；
（4）Fermentation：Step（3）Secondary enzymolysis liquid add appropriate white granulated sugar, sealing, fermented 8-12 days in 25-30 DEG C；
（5）Appropriate bee glue powder, wheat flour and Cr-enriched yeast powder are added, is stirred, then through being molded, toasting and cool down,
Obtain chromium-rich Grape Skin dietary-fiber biscuit.
2. the processing method of chromium-rich Grape Skin dietary-fiber biscuit according to claim 1, it is characterised in that：The antioxygen
Agent is reduced glutathione and/or Tea Polyphenols.
3. the processing method of chromium-rich Grape Skin dietary-fiber biscuit according to claim 1, it is characterised in that：The pectin
The addition of enzyme is the 0.03-0.05% of Grape Skin weight in wet base, and the addition of cellulase is the 0.06-0.08% of Grape Skin weight in wet base.
4. the processing method of chromium-rich Grape Skin dietary-fiber biscuit according to claim 1, it is characterised in that Grape Skin with
The mass ratio of homogeneous protection liquid is 1：（2-3）, the addition of bee glue powder is the 0.8-1.2% of Grape Skin weight in wet base, the addition of white granulated sugar
Measure as the 0.6-1.0% of Grape Skin weight in wet base.
5. the processing method of chromium-rich Grape Skin dietary-fiber biscuit according to claim 1, it is characterised in that：Step（5）
In, the addition of Cr-enriched yeast powder is the 1.5-2.0% of Grape Skin weight in wet base, and the content of Organic Chromium is not less than in Cr-enriched yeast powder
2000ppm。
6. the processing method of chromium-rich Grape Skin dietary-fiber biscuit according to claim 1, it is characterised in that：Step（1）
The condition of mesohigh homogeneous is：30-40 DEG C of temperature, pressure 20-30Mpa, homogenizing time 0.5-1h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710173797.9A CN107509769A (en) | 2017-03-22 | 2017-03-22 | The processing method of chromium-rich Grape Skin dietary-fiber biscuit |
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| CN201710173797.9A CN107509769A (en) | 2017-03-22 | 2017-03-22 | The processing method of chromium-rich Grape Skin dietary-fiber biscuit |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| CN103250759A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Dragon fruit skin biscuit |
| CN105918406A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuits capable of improving memory and boosting digestion and preparation method of biscuits |
| CN106307292A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Preparation method of dragon fruit peel sauce |
-
2017
- 2017-03-22 CN CN201710173797.9A patent/CN107509769A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| CN103250759A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Dragon fruit skin biscuit |
| CN105918406A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuits capable of improving memory and boosting digestion and preparation method of biscuits |
| CN106307292A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Preparation method of dragon fruit peel sauce |
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Application publication date: 20171226 |
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