CN108308236A - Quinoa shortbread type biscuit and preparation method thereof - Google Patents
Quinoa shortbread type biscuit and preparation method thereof Download PDFInfo
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- CN108308236A CN108308236A CN201810442869.XA CN201810442869A CN108308236A CN 108308236 A CN108308236 A CN 108308236A CN 201810442869 A CN201810442869 A CN 201810442869A CN 108308236 A CN108308236 A CN 108308236A
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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
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Abstract
The present invention provide a kind of nutrition comprehensively, the quinoa shortbread type biscuit of high calcium, low fat, holoprotein, including following parts by weight：3 parts of 15 25 parts of 50 parts of low muscle wheat flour, 10 20 parts of quinoa powder, 25 35 parts of butter, white granulated sugar or sweetener, 10 parts of yolk, whole milk powder or skimmed milk power, 0.5 part of salt, raising agent and appropriate amount of water.Quinoa shortbread type biscuit of the present invention makes up amino acid classes in low-gluten wheat flour, egg, whole milk powder using quinoa powder, especially to the supplement of lysine；The present invention promotes quinoa shortbread type biscuit mouthfeel by sensory evaluation experiment of single factor, optimization of C/C composites and baking condition；The quinoa shortbread type biscuit of the present invention, full appearance, golden yellow color, crispy in taste are palatable, and have both the distinctive nutrition of quinoa, healthcare function, to meet all ages and classes level, different sexes crowd demand, infant's diatery supplement or children's biscuit are can be used as, can also meet diabetic or people to lose weight is edible.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of quinoa shortbread type biscuit and preparation method thereof.
Background technology
Biscuit as a kind of snacks or addition diet, it is convenient and easy to carry, it has also become in daily life can not or
A kind of scarce food.However, with the enhancing of modern's health perception, people are to the selection of biscuit not only from personal taste
From the aspect of, it will also be in conjunction with nutritional ingredient and whether advantageous to health.
Quinoa (Chenopodium quinoa), ancient times Inca " mother of grain ", is the biography that south american indian adds aborigines
System food.Quinoa is rich in amino acid, and composition is reasonable, and easily absorbs；The mineral elements such as iron, zinc, calcium, potassium, selenium, manganese in quinoa contain
Measure it is considerable, can meet children's skeleton development and adult regenerative system needs, pre- preventing bone rarefaction, improve immunity of organisms；Quinoa
Dietary fiber, can effective Constipation, abundant flavonoid substances isoflavones and microorganism E help to soften blood vessel in quinoa,
Promote glucose-lipid metabolism；It is edible to be suitable for three high crowds for quinoa category low fat, low in calories, low sugar food.And quinoa is free of seitan, fits
For infant or allergic human population.In recent years, be exploited with the value of the nutrition of quinoa, health care etc., quinoa and its
Product has been to be concerned by more and more people and likes.
Flour has relieving mental strain and strengthening the kidney, invigorating the spleen rich in the minerals such as protein, carbohydrate, vitamin and iron, phosphorus, potassium, magnesium
The effect of thick intestines, heat extraction quench the thirst.Milk powder is suitable to people of all ages nutraceutical in people's daily life, can supply body nutrition, ox
Lactose promotes the growth of human body intestinal canal beneficial bacterium in milk, is conducive to intestinal health, and rich calcium, calcium phosphorus ration is reasonable, and absorptivity is high.Chicken
Egg is one of the food of mankind's often feeding, containing abundant lecithin, steroid, lecithin in yolk, to promoting nervous system
Function it is of great advantage, be preferable brain tonic and intelligence development food.
CN105613671A discloses a kind of using quinoa as the full nutritious ship cake of raw material is dry and its processing method》, CN
105815414 A disclose a kind of quinoa biscuit and preparation method thereof》, CN106386982A discloses a kind of camel milk pine nut cake
Do and preparation method thereof, CN105660799A discloses a kind of ginseng quinoa biscuit》, CN105211236A discloses a kind of quinoa
Food and preparation method thereof, 105685182 A of CN disclose a kind of improved cereal shortbread type biscuit and preparation method thereof,
CN107396949A discloses a kind of detoxicating intestine beautifying face and moistering lotion biscuit and preparation method thereof, and CN107361106A discloses one kind
Can be disclosed for the all-round vegetarian diet shortbread type biscuit of meal weight-reducing, CN107410423A a kind of weight losing meal-replacing shortbread type biscuit formula and
Its production technology.Contain ginseng, shortening, sodium bicarbonate, mixed looser, resistant dextrin, coconut in these above-mentioned components
Oily, the left-handed right side subtracts, gamboge berry extract, justifies the luxuriant raw materials such as isapgol husk or resistant dextrin.
CN107467126A discloses a kind of children's biscuit and preparation method thereof containing quinoa, including ripe quinoa powder 65-
75 parts, CN107535556A discloses a kind of Teething biscuit and preparation method thereof containing quinoa, including 2 parts of shortening quinoa powder,
Quinoa proportion is all very big in biscuit, and the bitter weight of biscuit time, loose and molding are poor.
Invention content
Technical problem to be solved by the invention is to provide a kind of nutrition comprehensively, the quinoa shortcake of high calcium, low fat, holoprotein
Biscuit.
The present invention also provides a kind of production method of above-mentioned quinoa shortbread type biscuit.
The technical proposal for solving the technical problem of the invention is：Quinoa shortbread type biscuit, including following parts by weight：Low muscle
15-25 parts of 50 parts of wheat flour, 10-20 parts of quinoa powder, 25-35 parts of butter, white granulated sugar or sweetener, 10 parts of yolk, whole milk powder
Or 3 parts of skimmed milk power, 0.5 part of salt, raising agent and appropriate amount of water.
Further, sodium bicarbonate may be selected in the raising agent, and parts by weight content is 0.4-0.6 parts.
Further, quinoa shortbread type biscuit parts by weight are：50 parts of low muscle wheat flour, 15 parts of quinoa powder, 35 parts of butter, white sand
Sugar or 3 parts of 25 parts of sweetener, 10 parts of yolk, whole milk powder or skimmed milk power, 0.5 part of salt, 0.5 part of sodium bicarbonate, 10 parts of water.
The production method of quinoa shortbread type biscuit, this method comprises the following steps：
1) parts by weight needed for each raw material are weighed by formula；
2) quinoa powder, wheat flour and whole milk powder or skimmed milk power are uniformly mixed, then yolk is rubbed into and makes it as possible
Uniformly；
3) water is poured into white granulated sugar or sweetener and is stirred evenly, then salt and sodium bicarbonate are dissolved in liquid glucose, finally added
Enter butter to stir evenly；
4) at ambient temperature, by above-mentioned steps 2) and 3) raw material mixing rubbing be modulated into dough；
5) rolling and forming, baking, cooling finished product.
Wherein, there is step before the step 1)：60 DEG C are dried or be no more than to quinoa after being cleaned up using flowing water
Drying crushes, and crosses 80 mesh sieve.
The step 2) can be overturned with sequence 3).Step 4) the rubbing time can be 15min.
The step 4) also has step afterwards：If the soft or hard appropriateness of dough, tack-free, the dough that press...withes one's finger has clearly fingerprint
Print breaks dough ungauged regions phenomenon, when being in soft untight state inside dough, without standing straight forming；But
If dough stickiness is larger, 5min need to be stood.
Step 5) the rolling is：Dough is rolled into the dough sheet of 3mm, stands 10min；The baking time is 9min, temperature
Degree is 200 DEG C.
The beneficial effects of the invention are as follows：The present invention quinoa shortbread type biscuit only with low-gluten wheat flour, quinoa powder, butter,
These daily food materials used of white granulated sugar, sodium bicarbonate, yolk, whole milk powder, salt, water, using quinoa powder make up low-gluten wheat flour,
Amino acid classes in egg, whole milk powder, especially to the supplement of lysine；The present invention by sensory evaluation experiment of single factor,
Optimization of C/C composites and baking condition promote quinoa shortbread type biscuit mouthfeel；The quinoa shortbread type biscuit of the present invention, full appearance, color and luster gold
Huang, crispy in taste are palatable, and have both the distinctive nutrition of quinoa, healthcare function, to meet all ages and classes level, different sexes crowd
Demand can be used as infant's diatery supplement or children's biscuit, also can change white granulated sugar, whole milk powder in raw material into low sugar sweetener respectively
And skimmed milk power, it is edible to meet diabetic or people to lose weight.
Specific implementation mode
Embodiment：
1, the research of cookie formulation
1.1 single factor experiment
Using baking percentage in the research of formula, basic ingredients (50 parts of low muscle wheat flour, yolk 10 in each formula
Part, 3 parts of whole milk powder, 0.5 part of salt) it remains unchanged.Research factor includes：Quinoa powder, white granulated sugar, butter, sodium bicarbonate and water
Additive amount.
(1) influence of the quinoa powder dosage to biscuit
Low muscle wheat flour 50g is weighed according to basic components；Butter 30g；White granulated sugar 20g；Yolk 10g；Whole milk powder 3g；Food
Salt 0.5g；Sodium bicarbonate 0.5g；Water 10g.The quality for weighing quinoa powder respectively again is A1 (10g), A2 (15g), A3 (20g), A4
(25g), A5 (30g) make biscuit and carry out subjective appreciation.
(2) influence of the white granulated sugar dosage to biscuit
Low muscle wheat flour 50g is weighed according to basic components；Quinoa powder 20g；Butter 30g；Yolk 10g；Whole milk powder 3g；Food
Salt 0.5g；Sodium bicarbonate 0.5g；Water 10g.The quality for weighing white granulated sugar respectively again is B1 (10g), B2 (15g), B3 (20g), B4
(25g), B5 (30g) make biscuit and carry out subjective appreciation.
(3) influence of the butter dosage to biscuit
Low muscle wheat flour 50g is weighed according to basic components；Quinoa powder 20g；White granulated sugar 20g；Yolk 10g；Whole milk powder 3g；
Salt 0.5g；Sodium bicarbonate 0.5g；Water 10g.The quality for weighing butter respectively again is C1 (20g), C2 (25g), C3 (30g), C4
(35g), C5 (40g) make biscuit and carry out subjective appreciation.
(4) influence of the sodium bicarbonate dosage to biscuit
Wheat flour 50g is weighed according to basic components；Quinoa powder 20g；White granulated sugar 20g；Butter 30g；Yolk 10g；Whole milk
Powder 3g；Salt 0.5g；Water 10g.The quality for weighing sodium bicarbonate respectively again is D1 (0.3g), D2 (0.4g), D3 (0.5g), D4
(0.6g), D5 (0.7g) make biscuit and carry out subjective appreciation.
(5) influence of the water consumption to biscuit
According to basic components, wheat flour 50g is weighed；Quinoa powder 20g；White granulated sugar 20g；Butter 30g；Yolk 10g；Whole milk
Powder 3g；Salt 0.5g；Sodium bicarbonate 0.5g.Measure E1 (5g), E2 (10g), E3 (15g), E4 (20g), E5 (25g), system respectively again
Make biscuit and carries out subjective appreciation.
1.2 subjective appreciation method
Using artificial scoring, scoring member is made of 30 people, tests obtained product every time by observation, trial test, and
It scores each organoleptic indicator, each organoleptic indicator's score is average value.
1 sensory judgments' reference standard of table
According to above-mentioned standard scale, different samples are beaten from color and luster, shape, institutional framework and mouthfeel smell respectively
Point.Various features are commented 5 times, more than evaluation result more than 50% (number) as last evaluation.Collect statistics table is carried out
The quality scale and the difference degree between them that analysis obtains the identical product (biscuit) that different batches are produced.
1.3 experiment of single factor results
1.3.1 influence of the quinoa powder dosage to biscuit
2 quinoa powder dosage sensory scores' table of table
| Quinoa powder dosage | 10 | 15 | 20 | 25 | 30 |
| Score | 87 | 91 | 85 | 77 | 69 |
Analysis：The binding force and viscoelasticity of quinoa powder group are poor, and plasticity is stronger, therefore, in flour adds suitable
Quinoa powder is suitble to make quinoa shortbread type biscuit.Addition part quinoa powder can also improve the flavor of biscuit.It is obtained by experiment：
With the increase of quinoa powder additive amount, biscuit hardness is increased after falling before.For in terms of the nutrition, quinoa content is The more the better,
But consider that the amount of quinoa is no more than certain limit from mouthfeel, hardness etc. integrated quality.When quinoa powder ratio is more than one
After fixed limit degree, returning hardship can be than more serious, and biscuit is very loose.So the present invention chooses the quinoa powder content between 10g~20g
Most preferably.
1.3.2 influence of the white granulated sugar dosage to biscuit
3 white granulated sugar dosage sensory scores' table of table
| White granulated sugar | 10 | 15 | 20 | 25 | 30 |
| Score | 75 | 80 | 84 | 91 | 79 |
Analysis：Effect of the sugar in biscuit is more to occur other than ensureing enough sugarinesses, participating in Maillard reaction
Caramelization forms the intrinsic color of biscuit.What is more important, sugar can turning one's coat when biscuit dough is modulated
Effect, prevents dough from forming more gluten, to avoid finished product from hardening, without loose mouthfeel.Simultaneously in shortbread type biscuit, by
It can prolong in the natural anti-oxidation effect (high concentration sugar reduces the reproducibility of solubility and reduced sugar of the oxygen in food) of sugar
Slow Oxidation of Fat and Oils corruption, extends the shelf-life of biscuit.According to the result of sensory evaluation：It is white between present invention selection 15g~25g
Granulated sugar content is best.
1.3.3 influence of the butter dosage to biscuit
4 butter dosage sensory scores' table of table
| Butter | 20 | 25 | 30 | 35 | 40 |
| Score | 65 | 78 | 90 | 83 | 72 |
Analysis：Grease is distributed in around gluten protein and starch microparticles, is formed one layer of oil film, is limited the water suction of dough
Effect, to control the swollen lubricant nature of gluten in dough；Oil film is mutually isolated simultaneously, and gluten particle is made to be not easy bonded to each other and shape
At gluten network, make the reduction of biscuit anti-crack ability, dough stickiness is poor, or even loosely is difficult to be molded.When butter dosage is less, meeting
Product gross distortion is caused, mouthfeel is hard, and dry tack free is matt, and gluten forms stress that are more, but reducing internal generation simultaneously,
The anti-crack ability and intensity for enhancing biscuit, make cake block be not easily broken；When grease amount is more, it can encourage that biscuit is loose to be risen, outside
See smooth bright, mouthfeel shortcake.The influence of how many pairs of quinoa shortbread type biscuit quality of butter additive amount is very big, with grease amount
Increase hardness first to reduce and increases afterwards, but when butter adds more is not easy to form dough.Grease amount is where appropriate, which limit glutens
Formation, reduce the elasticity and toughness of dough, increase dough plasticity, dough is made easily to shape, improve the apparent property of product
Matter.Test obtain the result is that：Butter additive amount of the present invention is best between 25g-35g.
1.3.4 influence of the sodium bicarbonate dosage to biscuit
5 sodium bicarbonate dosage sensory scores' table of table
| Sodium bicarbonate | 0.3 | 0.4 | 0.5 | 0.6 | 0.7 |
| Score | 78 | 82 | 87 | 82 | 73 |
Analysis：The additive amount of raising agent is not The more the better.If dosage is excessive, since gas production is big, biscuit is excessively swollen
Swollen, cake face is easy to foaming to be ruptured or does not rise or rise in turn and is bad.Conference is crossed because of tolerance to break up biscuit surface, gas leakage
Fall, makes biscuit expansion not, to make biscuit hardness increase, comprehensive score is relatively low.Raising agent, which has lacked, can influence to rise, cake matter
It hardens, poor taste, but be not easily broken.According to experiment as a result, being optimum addition between considering selection 0.4g-0.6g.
But for quinoa shortbread type biscuit, sodium bicarbonate it is of less demanding, being properly added in a certain range can.
1.3.5 influence of the water consumption to biscuit
6 water consumption sensory scores' table of table
| Water | 5 | 10 | 15 | 20 | 25 | |
| Score | 82 | 87 | 88 | 85 | 80 |
Analysis：Make shortbread type biscuit when, water mainly works when modulating dough, the very little dough of water cannot with one
Rise, and shortcake dough amount of water can not be too many, when too many rolling, develop and print when it is not easily molded.Water is wanted when shortcake dough preparing
It is added at one time.According to experiment as a result, influence of the water to shortbread type biscuit quality is not very big, possible shortcake dough wants water
It asks to a very small extent.
2, the determination of quinoa shortbread type biscuit optimum formula
By single factor experiment, selected quinoa powder dosage, white granulated sugar dosage and butter dosage are to influence shortbread type biscuit sense organ
The principal element of evaluation.And L9 (3^3) orthogonal experiment is carried out according to higher three of score in these three principal elements is horizontal,
Principal element to influencing quinoa shortbread type biscuit quality is analyzed, and determines the optimum formula of quinoa shortbread type biscuit.
7 factor level table of table
| It is horizontal | A (quinoa powder content/g) | B (white sugar content/g) | C (butter content/g) |
| 1 | 10 | 15 | 25 |
| 2 | 15 | 20 | 30 |
| 3 | 20 | 25 | 35 |
Orthogonal experiment results：
8 quinoa powder dosage of table, the evaluation result of white granulated sugar dosage and butter dosage
Shown in upper table, in order to select best biscuit raw materials formula, the present embodiment has selected three factors, three horizontal orthogonal
Experiment.Show that A2B3C3 optimal combination, the i.e. optimum formula of the quinoa shortbread type biscuit of the present embodiment are by range analysis：Low muscle
Wheat flour 50g, quinoa powder 15g, butter 35g, white granulated sugar 25g, sodium bicarbonate 0.5g, yolk 10g, whole milk powder 3g, salt 0.5,
Water 10g.With the quinoa shortbread type biscuit that the formula produces, mouthfeel is loose, fragrant and sweet agreeable to the taste.
3, influence of the baking condition to biscuit
For the baking technology of shortbread type biscuit, stoving temperature and time should be its main parameters.Temperature is set
For single factor test, three levels are taken, respectively：180℃、200℃、220℃.Shortbread type biscuit is baked, and does corresponding temperature
Spend the parallel control group reduced at any time.Best stoving temperature is found out by description to biscuit color and luster and scoring.When baking
Between by rower carry out, it is determined as 9min.
9 baking condition Score Lists of table
Analysis：There is oil booth phenomenon for (180 DEG C) when baking temperature is relatively low, when temperature excessively high (220 DEG C) will then be controlled
Between otherwise focus side phenomenon it is more serious.It is learnt by contrast test, baking temperature of the present invention is at 200 DEG C, shortbread type biscuit performance optimal.
Claims (10)
1. quinoa shortbread type biscuit, which is characterized in that including following parts by weight：50 parts of low muscle wheat flour, 10-20 parts of quinoa powder, Huang
It is 25-35 parts oily, white granulated sugar or 3 parts of 15-25 parts of sweetener, 10 parts of yolk, whole milk powder or skimmed milk power, 0.5 part of salt, loose
Agent and appropriate amount of water.
2. quinoa shortbread type biscuit as described in claim 1, which is characterized in that the raising agent selects sodium bicarbonate, parts by weight to contain
Amount is 0.4-0.6 parts.
3. quinoa shortbread type biscuit as described in claim 1, which is characterized in that its parts by weight is：50 parts of low muscle wheat flour, quinoa
3 parts of 25 parts of 15 parts of powder, 35 parts of butter, white granulated sugar or sweetener, 10 parts of yolk, whole milk powder or skimmed milk power, 0.5 part of salt,
0.5 part of sodium bicarbonate, 10 parts of water.
4. the production method of quinoa shortbread type biscuit, which is characterized in that this method comprises the following steps：
1) parts by weight needed for each raw material are weighed by formula；
2) quinoa powder, wheat flour and whole milk powder or skimmed milk power are uniformly mixed, then yolk is rubbed into and makes it uniformly；
3) water is poured into white granulated sugar or sweetener and is stirred evenly, then salt and sodium bicarbonate are dissolved in liquid glucose, be eventually adding Huang
Oil stirs evenly；
4) at ambient temperature, by above-mentioned steps 2) and 3) raw material mixing rubbing be modulated into dough；
5) rolling and forming, baking, cooling finished product.
5. the preparation method of quinoa shortbread type biscuit as described in claim 1, which is characterized in that also have before the step 1)
Step：Quinoa is dried after being cleaned up using flowing water or no more than 60 DEG C drying, crushes, crosses 80 mesh sieve.
6. the preparation method of quinoa shortbread type biscuit as described in claim 1, which is characterized in that the step 2) and sequence 3)
It can overturn.
7. the preparation method of quinoa shortbread type biscuit as described in claim 1, which is characterized in that step 4) the rubbing time is
15min。
8. the preparation method of quinoa shortbread type biscuit as described in claim 1, which is characterized in that the step 4) also has afterwards to be walked
Suddenly：If the soft or hard appropriateness of dough, tack-free, the dough that press...withes one's finger has clearly fingerprint, breaks dough ungauged regions phenomenon, in dough
When portion is in soft untight state, without standing straight forming；Otherwise it needs to stand 5min.
9. the preparation method of quinoa shortbread type biscuit as described in claim 1, which is characterized in that the step 5) rolling is：It will
Dough rolls into the dough sheet of 3mm, stands 10min.
10. the preparation method of quinoa shortbread type biscuit as described in claim 1, which is characterized in that the step 5) baking time
For 9min, temperature is 200 DEG C.
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| CN110973199A (en) * | 2019-11-19 | 2020-04-10 | 江苏巨托生物科技有限公司 | Kohlrabi and shiitake mushroom fat reducing biscuit |
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| CN110122527A (en) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | A kind of preparation method that the full muffin of sugar-free quinoa is dry |
| CN110623043A (en) * | 2019-09-23 | 2019-12-31 | 敦煌市鼎盛科技发展有限公司 | Quinoa sugar-free biscuit and preparation method thereof |
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| CN111011443A (en) * | 2019-12-27 | 2020-04-17 | 福建省长汀盼盼食品有限公司 | Low-energy high-nutrition instant food and production process and production line thereof |
| CN111972457A (en) * | 2020-09-01 | 2020-11-24 | 上海商学院 | Quinoa sour dough low-sugar low-fat toughness biscuit and preparation method thereof |
| CN111972457B (en) * | 2020-09-01 | 2023-07-25 | 上海商学院 | Quinoa sour dough low-sugar low-fat toughness biscuit and preparation method thereof |
| CN113016847A (en) * | 2021-02-07 | 2021-06-25 | 宜宾学院 | Mint-flavored biscuit and preparation method thereof |
| CN112956512A (en) * | 2021-03-02 | 2021-06-15 | 上海应用技术大学 | Gluten-free fermented quinoa and cassava crisp biscuits and preparation method thereof |
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