CN108835165A - A kind of nutrition fermentation biscuit and preparation method thereof - Google Patents
A kind of nutrition fermentation biscuit and preparation method thereof Download PDFInfo
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- CN108835165A CN108835165A CN201810839142.5A CN201810839142A CN108835165A CN 108835165 A CN108835165 A CN 108835165A CN 201810839142 A CN201810839142 A CN 201810839142A CN 108835165 A CN108835165 A CN 108835165A
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- biscuit
- filter residue
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
Abstract
The present invention relates to a kind of nutrition fermentation biscuits and preparation method thereof, which is：First, by cleaning, be sliced, mix sugar, medicinal and edible plant is carried out microbial fermentation by addition probiotics, filter residue and filtrate is obtained by filtration, filter residue dries pulverizing, sieving for standby, then, filter residue, filtrate, wheat flour, wheat edible fiber powder and soy bean edible fiber powder mixing baking is carried out to be prepared.The present invention improves its flavor, discharges its effective component by probiotics fermention medicinal and edible plant, is conducive to absorption of human body, and the nutrition by conjunction with biscuit, increasing its biscuit, is suitble to old man and child, extensive market.
Description
Technical field
The invention belongs to food fermentation technical field, a kind of nutrition fermentation biscuit and preparation method thereof is specifically provided
Background technique
Biscuit is not put yeast with flour and water or milk and examine out, storage food when as travelling, navigation, mountain-climbing
Product.There are many biscuit type currently on the market, but most of using wheat flour as primary raw material, and no other nutritional ingredients add
Add, mouthfeel is single, nutritive value is low, with the continuous improvement of people's living standards, requirement of the people to food mouthfeel is also more next
It is higher, and the health care consciousness of people is equally constantly enhancing, so traditional biscuit has been unable to get the favor of eater,
It is not able to satisfy the demand of the majority of consumers.
China is medicinal and edible plant raw material big producer, and resource is extremely abundant, but its medicinal and edible plant cell is thin
Cell wall is made of macromolecular substances such as cellulose, hemicellulose, pectin, compact structure, using traditional eating method, very
Difficulty releases active principle therein, leads to functional decrease, and its mouthfeel is poor." fermentation (fermentation) " is
The process for referring to that microbe inoculation is cultivated in the materials such as plant or its fruit, cauline leaf can due to the vital movement of microorganism
To convert the substances such as pure and mild organic acid for carbohydrate, change its flavor, and ingredient contained by plant can be made (such as to seek
Form point) it changes, such as it is easier to discharge, activity is stronger, or as being more advantageous to the form being absorbed by the body.Therefore,
Medicinal and edible plant is combined with traditional biscuit, invents a kind of rich in taste, healthy nutritive value biscuit abundant is mesh
Preceding urgent problem to be solved.
Summary of the invention
In response to the problems existing in the prior art, the purpose of the present invention is to provide a kind of rich in taste, healthy nutritive value is rich
Rich nutrition fermentation biscuit and preparation method thereof.
Medicinal and edible plant fermentation liquid and fermentation residue are utilized the Chinese herbal medicine in the preparation process of biscuit for the first time by the present invention
In containing there are many nascent and secondary metabolite, cause itself taste and flavor bad, directly involvement biscuit, will increase biscuit
Bad flavor, and the cell wall of medicinal and edible plant cell is by the macromolecular substances such as cellulose, hemicellulose, pectin institute
It constitutes, compact structure is unfavorable for the absorption of human body.The present invention destroys it by the way that medicinal and edible plant is carried out micro-ecology fermentation
The cell wall of plant, effective component is released, and conducive to the absorption of human body, and improves the bad flavor of medicinal and edible plant.
With a variety of food fibre powders the biscuit of preparation is combined by the fermentation liquid and fermentation residue that make full use of medicinal and edible plant, kept away
Exempt from the waste of fermentation residue, and increase the nutritive value of biscuit, is conducive to industrialized production.
To achieve the above object, the present invention provides a kind of nutrition fermentation biscuit preparation method, technical solution is as follows：
A kind of nutrition fermentation biscuit, it is characterised in that：The biscuit is made of following raw materials in part by weight：Medicinal and edible plant 30
~50 parts, 100~120 parts of wheat flour, 50~100 parts of wheat edible fiber powder, 50~100 parts of soy bean edible fiber powder.
A kind of preparation method of nutrition fermentation biscuit, which is characterized in that specific step is as follows：
(1) filtrate and filter residue are prepared
It is sliced fresh without rotten medicinal and edible plant, is uniformly mixed according to a certain mass ratio with white granulated sugar, it is same to obtain medicine food
After object to be mixed leaches juice, yeast bacteria agent, lactic acid bacteria bacterium are accessed into said mixture for source plant and white granulated sugar mixture
Agent and acetobacter liquid spawn, to suitable total reducing sugar pol, filter is obtained by filtration in 80~200 mesh for fermentation under certain fermentation condition
Liquid and filter residue；
(2) filter residue powder is prepared
It is spare that filter residue powder is obtained by drying, crushing and sieving；
(3) molding and packaging of biscuit
Raw material is weighed by weight, filtrate that filter residue powder that step (2) obtains, step (1) are obtained, wheat flour, wheat
Food fibre powder, soy bean edible fiber powder are mixed into dough, stand 10~20min, dough extrusion forming, 180 DEG C of bakings
It comes out of the stove, is cooled to room temperature to golden yellow, pack.
The medicinal and edible plant is pueraria lobata, radix polygonati officinalis, ginseng, Chinese yam, lily, fructus arctii, raspberry, polyphyll red rose, mountain
One of short, bristly hair or beard, mulberries or a variety of mixing.
Medicinal and edible plant and white granulated sugar additional amount are 1 in mass ratio in the step (1)：0.3~0.5.
Yeast bacteria agent is high activity dried yeast in the step (1)；Lactic acid bacteria agent is Lactobacillus casei and plant cream
Bacillus mix bacterium agent；Acetobacter is 1.41 acetobacter of AS, and yeast bacteria agent, lactic acid bacteria agent, acetobacter liquid bacteria
The viable count of kind is >=1 × 108cfu/g。
The access amount of yeast bacteria agent and lactic acid bacteria agent is above-mentioned medicinal and edible plant and white sand in the step (1)
The 1 ‰ of sugared total weight of the mixture, the access amount of acetobacter liquid spawn are above-mentioned medicinal and edible plant and white granulated sugar mixture
The 1% of total weight.
In the step (3) parts by weight group become 30~50 parts of filter residue powder, 3~5 parts of filtrate, 100~120 parts of wheat flour,
50~100 parts of wheat edible fiber powder, 50~100 parts of soy bean edible fiber powder.
Preferably, in the step (3) parts by weight group become 35~45 parts of filter residue powder, 2~4 parts of filtrate, wheat flour 105~
115 parts, 55~85 parts of wheat edible fiber powder, 55~85 parts of soy bean edible fiber powder.
The fermentation condition of the step (1) is：It is unglazed, 28~33 DEG C under the conditions of ferment, daily stir 1~3 time, fermentation
To total reducing sugar to 5%~10%.
The drying temperature of the step (2) is 60~80 DEG C, the sieving of 80~200 mesh.
Preferably, parts by weight group becomes 40 parts of filter residue powder, 4 parts of filtrate, 110 parts of wheat flour, wheat diet fibre in step (3)
Tie up 70 parts of powder, 70 parts of soy bean edible fiber powder.
Advantages of the present invention：
Medicinal and edible plant is oriented fermentation by the method for probiotics fermention, is produced using during growth of probiotics
The macromolecular substances such as cellulose, hemicellulose, pectin in plant in cell wall are carried out enzyme by raw cellulase, pectase etc.
Solution, the secondary metabolite in medicinal and edible plant is released, and by converting alcohol for endophytic carbohydrate
With the substances such as organic acid, change its flavor, and ingredient contained by plant (such as nutritional ingredient) can be made to change, such as more
It is easy release, activity is stronger, or as being more advantageous to the form being absorbed by the body.By the medicinal and edible plant and tradition after fermentation
Biscuit combine, not only improve the bad flavor of integration of drinking and medicinal herbs, and increase the nutritive value of conventional cookies.
Detailed description of the invention
Fig. 1 is Puerarin standard items map；
Fig. 2 is the content of Puerarin in biscuit.
Specific embodiment
The present invention is described further combined with specific embodiments below, but protection scope of the present invention is not by embodiment
Limitation, if the person skilled in the art in the field makes some nonessential improvement to the present invention according to aforementioned present invention content
And adjustment, still fall within protection scope of the present invention.
It is related to ginsenoside measuring method reference in following all embodiments《NY 318-1997》Method described in standard
It is detected.
It is related to Puerarin measuring method reference in following all embodiments《HPLC detects Puerarin in bavin silver oral solution
Content analysis》, He Honghui, Chinese Medicine guide, 2015,13 (10)：Method described in 73 is detected.
It is related to anthocyanin measuring method reference in following all embodiments《The raspberry of HPLC method measurement Various Seasonal maturation
The otherness of middle phenolic compound, anthocyanin and Vc》, Li Min etc., Shaanxi Normal University's journal (natural science edition), 2017,45
(02)：Method described in 75-79 is detected.
Embodiment 1
The ginseng 1kg for weighing the rotten wash clean of fresh nothing, is cut into 0.5cm wide below, mixes with 0.5kg white granulated sugar
It is even, it places in food grade plastic bucket in batches, after ginseng juice and white granulated sugar dissolution, the saccharomycete of total weight 1 ‰ is pressed in access
Microbial inoculum, 1 ‰ lactic acid bacteria agents, 1% acetobacter liquid spawn, in it is unglazed, ferment under the conditions of 30 DEG C, stirring 1 time daily, until
Total reducing sugar pol is down to 10%, filters out clarification using 80 mesh screens, obtains fermented ginseng liquid and ginseng filter residue, spare.
Ginseng filter residue is crushed by 65 DEG C of drying, is crossed 80 meshes, is obtained ginseng filter residue powder, spare.
Weigh raw material by weight, 35 parts of ginseng filter residue powder, 4 parts of fermented ginseng liquid, 105 parts of wheat flour, 85 parts
Wheat edible fiber powder, 85 parts of soy bean edible fiber powders.
Raw material will be weighed up and be made dough after mixing, stand 20min, after dough is squeezed round, place 180 DEG C of bakings
It can come out of the stove, be cooled to room temperature to golden yellow, pack, obtain fermented ginseng biscuit.
Measuring the content of ginsenoside in its fermented ginseng biscuit is 41mg/g.
Embodiment 2
The raspberry 1kg for weighing the rotten wash clean of fresh nothing, is uniformly mixed with 0.4kg white granulated sugar, places food-grade in batches
In plastic barrel, after raspberry juice and white granulated sugar dissolution, the yeast bacteria agent of total weight 1 ‰, 1 ‰ lactic acid bacteria bacterium are pressed in access
Agent, 1% acetobacter liquid spawn, in it is unglazed, ferment under the conditions of 30 DEG C, stirring 3 times daily, until total reducing sugar pol is down to 8%,
Clarification is filtered out using 80 mesh screens, obtains raspberry fermentation liquid and raspberry filter residue, it is spare.
Raspberry filter residue is crushed by 80 DEG C of drying, is crossed 80 meshes, is obtained raspberry filter residue powder, spare.
Weigh raw material by weight, 40 parts of raspberry filter residue powder, 4 parts of raspberry fermentation liquid, 110 parts of wheat flour,
70 parts of wheat edible fiber powder, 70 parts of soy bean edible fiber powders.
Raw material will be weighed up and be made dough after mixing, stand 15min, after dough is squeezed round, place 180 DEG C of bakings
It can come out of the stove, be cooled to room temperature to golden yellow, pack, obtain raspberry fermentation biscuit.
The anthocyanin content measured in its raspberry fermentation biscuit is 0.06mg/g.
Embodiment 3
The pueraria lobata 1kg for weighing the rotten wash clean of fresh nothing, is cut into 0.5cm wide below, mixes with 0.3kg white granulated sugar
It is even, it places in food grade plastic bucket in batches, after pueraria lobata juice and white granulated sugar dissolution, the saccharomycete of total weight 1 ‰ is pressed in access
Microbial inoculum, 1 ‰ lactic acid bacteria agents, 1% acetobacter liquid spawn, in it is unglazed, ferment under the conditions of 30 DEG C, stirring 1 time daily, until
Total reducing sugar pol is down to 5%, filters out clarification using 80 mesh screens, obtains pueraria lobata fermentation liquid and pueraria lobata filter residue, spare.
Pueraria lobata filter residue is crushed by 80 DEG C of drying, is crossed 80 meshes, is obtained pueraria lobata filter residue powder, spare.
Weigh raw material by weight, 50 parts of pueraria lobata filter residue powder, 5 parts of pueraria lobata fermentation liquid, 100 parts of wheat flour, 100 parts
Wheat edible fiber powder, 100 parts of soy bean edible fiber powders.
Raw material will be weighed up and be made dough after mixing, stand 10min, after dough is squeezed rectangular, place 180 DEG C of bakings
It can come out of the stove, be cooled to room temperature to golden yellow, pack, obtain pueraria lobata fermentation biscuit.
As depicted in figs. 1 and 2, the puerarin content in pueraria lobata fermentation biscuit is (0.04mg/g)
Claims (10)
- The biscuit 1. a kind of nutrition is fermented, it is characterised in that：The biscuit is made of following raw materials in part by weight：Medicinal and edible plant 30~ 50 parts, 100~120 parts of wheat flour, 50~100 parts of wheat edible fiber powder, 50~100 parts of soy bean edible fiber powder.
- 2. nutrient biscuit according to claim 1, it is characterised in that：The medicinal and edible plant is pueraria lobata, radix polygonati officinalis, people One of ginseng, Chinese yam, lily, fructus arctii, raspberry, polyphyll red rose, hawthorn, mulberries or a variety of mixing.
- 3. a kind of preparation method of nutrition fermentation biscuit, which is characterized in that specific step is as follows：(1) filtrate and filter residue are preparedIt is sliced fresh without rotten medicinal and edible plant, is uniformly mixed according to a certain mass ratio with white granulated sugar, obtain integration of drinking and medicinal herbs and plant Object and white granulated sugar mixture, after object to be mixed leaches juice, accessed into said mixture yeast bacteria agent, lactic acid bacteria agent and Acetobacter liquid spawn, under certain fermentation condition fermentation to suitable total reducing sugar pol, 80~200 mesh be obtained by filtration filtrate and Filter residue；(2) filter residue powder is preparedBy 60~80 DEG C of drying, crush, 80~200 mesh be sieved to obtain filter residue powder it is spare；(3) molding and packaging of biscuitRaw material is weighed by weight, filtrate that filter residue powder that step (2) obtains, step (1) are obtained, wheat flour, wheat diet Fiber powder, soy bean edible fiber powder are mixed into dough, stand 10~20min, dough extrusion forming, 180 DEG C are baked to gold Yellow is come out of the stove, and is cooled to room temperature, packaging.
- 4. the preparation method of nutrition fermentation biscuit according to claim 3, it is characterised in that：The medicinal and edible plant is Pueraria lobota One of root, radix polygonati officinalis, ginseng, Chinese yam, lily, fructus arctii, raspberry, polyphyll red rose, hawthorn, mulberries or a variety of mixing.
- 5. the preparation method of nutrition fermentation biscuit according to claim 3, it is characterised in that：Step (1) the Chinese medicine food is same Source plant and white granulated sugar additional amount are 1 in mass ratio：0.3~0.5.
- 6. the preparation method of nutrition fermentation biscuit according to claim 3, it is characterised in that：Saccharomycete in the step (1) Microbial inoculum is high activity dried yeast；Lactic acid bacteria agent is Lactobacillus casei and lactobacillus plantarum mix bacterium agent；Acetobacter is AS 1.41 acetobacters, and yeast bacteria agent, lactic acid bacteria agent, acetobacter liquid spawn viable count >=1 × 108cfu/g。
- 7. the preparation method of nutrition fermentation biscuit according to claim 3, it is characterised in that：Saccharomycete in the step (1) The access amount of microbial inoculum and lactic acid bacteria agent is the 1 ‰ of above-mentioned medicinal and edible plant and white granulated sugar total weight of the mixture, acetic acid bar The access amount of bacteria liquid strain is the 1% of above-mentioned medicinal and edible plant and white granulated sugar total weight of the mixture.
- 8. the preparation method of nutrition fermentation biscuit according to claim 3, it is characterised in that：Parts by weight in the step (3) Group becomes 30~50 parts of filter residue powder, 3~5 parts of filtrate, 100~120 parts of wheat flour, 50~100 parts of wheat edible fiber powder, soybean 50~100 parts of food fibre powder.
- 9. the preparation method of nutrition fermentation biscuit according to claim 3, it is characterised in that：Parts by weight in the step (3) Group becomes 35~45 parts of filter residue powder, 2~4 parts of filtrate, 105~115 parts of wheat flour, 55~85 parts of wheat edible fiber powder, soybean 55~85 parts of food fibre powder.
- 10. the preparation method of nutrition fermentation biscuit according to claim 3, it is characterised in that：The fermentation item of the step (1) Part is：It is unglazed, 28~33 DEG C under the conditions of ferment, stir 1~3 time daily, fermentation to total reducing sugar is to 5%~10%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645075A (en) * | 2019-02-16 | 2019-04-19 | 曾永坚 | A kind of fermentation sorosis cake shortcake and preparation method thereof |
| CN111513116A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Crisp bean paste walnut cake and preparation method thereof |
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| CN102007956A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber biscuit and preparation method thereof |
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| CN111513116A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Crisp bean paste walnut cake and preparation method thereof |
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