CN109169783A - A kind of dietary fiber minced fillet vegetable biscuit and preparation method thereof - Google Patents
A kind of dietary fiber minced fillet vegetable biscuit and preparation method thereof Download PDFInfo
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- CN109169783A CN109169783A CN201811435774.1A CN201811435774A CN109169783A CN 109169783 A CN109169783 A CN 109169783A CN 201811435774 A CN201811435774 A CN 201811435774A CN 109169783 A CN109169783 A CN 109169783A
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- biscuit
- minced fillet
- dietary fiber
- pineapple
- pineapple bran
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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
- A21D2/34—Animal 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food processing field, in particular to a kind of dietary fiber minced fillet vegetable biscuit.The minced fillet biscuit is made of other acceptable auxiliary materials in minced fillet, pineapple bran soluble dietary fiber, vegetable juice, Self- raising flour and food.The present invention carries out minced fillet, pineapple bran soluble dietary fiber and vegetable juice reasonably combined, and minced fillet biscuit obtained is fragrant and sweet, crispy in taste, solves the problems, such as that existing minced fillet biscuit fishlike smell weight, mouthfeel are bad.Biscuit high heat, high-fat problem are improved simultaneously, edible value is higher.In addition, present invention pineapple bran dietary fiber in biscuit, takes full advantage of pineapple process residues, the added value of pineapple is improved.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of minced fillet biscuit and preparation method thereof.
Background technique
Biscuit market develops rapidly at home, more and more people's habit using biscuit as canteen object, common biscuit
Composition is no longer satisfied consumer demand, and modern is it is desirable that more balanced nutrition and function, such as increases and mend iron, zinc
Trace mineral；Increase and mends protein；Increase and mends vitamin；Also require food low-sugar low-fat small molecule as far as possible.Just
Because in this way, biscuit industry, which has begun, occurs functional transformation, health care, nutrition, health biscuit be increasingly becoming biscuit industry
Main development and competition direction.
Pineapple is planted extensively in China, and fruit pole is intolerant to hiding, and based on marketing fresh, shelf life is very short after full maturity.
Converted products mainly has canned pineapple whole slice in syrup and pineapple juice etc..A large amount of pineapple bran is generated in process, accounts for full fruit weight
The 50%~60% of amount, however these peel residues are used as waste to abandon more, are to resource again while causing environmental pollution
Significant wastage.Correlative study shows carbohydrate rich in pineapple peel, albumen, pectin, vitamin, minerals, cellulose and
Coloring matter, nutritional ingredient is substantially close with pulp, and the content of crude protein and ash content is also higher than pulp.
Minced fillet is a kind of novel aquatic products conditioning food raw material, has nutritional ingredient abundant, suitable for fish ball, fish is made
Cake, fish sausage, paupiette etc..Has the report that minced fillet is used to make minced fillet biscuit at present, but the fishlike smell of minced fillet leads to minced fillet
Biscuit taste and flavor is not good enough, has seriously affected consumer's appetite.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of dietary fiber minced fillet vegetable biscuits and preparation method thereof.This
It invents the minced fillet biscuit provided the progress of minced fillet, pineapple bran soluble dietary fiber and vegetable juice is reasonably combined, improves biography
System minced fillet biscuit fishlike smell weight, the problem that taste flavor is not good enough, and new nutrient is increased, biscuit taste obtained is fragrant
Dense, crispy in taste, color are good, structural state is uniform, deep to be liked by the majority of consumers.
In order to achieve the object of the present invention, the present invention adopts the following technical scheme:
The present invention provides a kind of minced fillet biscuit, by minced fillet, pineapple bran soluble dietary fiber, vegetable juice, Self- raising flour
It is made with other auxiliary materials acceptable in food.
Minced fillet biscuit provided by the invention is rationally matched minced fillet, pineapple bran soluble dietary fiber and vegetable juice
Than effectively masking the fishlike smell of minced fillet, so that minced fillet biscuit obtained has unique taste with sweet and sour flavor, mouthfeel crisp-fried, solving
The bad problem of existing minced fillet biscuit fishlike smell weight, mouthfeel.Biscuit high heat, high-fat problem are improved simultaneously, is eaten
It is worth higher.In addition, present invention pineapple bran dietary fiber in biscuit, takes full advantage of pineapple process residues, improves spinach
The added value of trailing plants.
In some embodiments, in parts by weight, the parts by weight of each component are as follows:
In certain embodiments, in parts by weight, the parts by weight of each component are as follows:
In other specific embodiments, in parts by weight, the parts by weight of each component are as follows:
In other specific embodiments, in parts by weight, the parts by weight of each component are as follows:
In the present invention, minced fillet can be bought by market and be obtained, and can also be prepared via a method which:
Fresh fish is cleaned scale, the gill, internal organ etc. are rear cleans impurity with clear water.It is cut with cut open cutter along fish head, then along
Fish vertebrae horizontal direction fish tail cleans after gently cutting off the complete flesh of fish, removes fish-skin and fish fascia, meat drain excessive moisture, to
With.The flesh of fish is put into the hollow arena 10min of cutmixer, the salt and some distilled water of meat amount 2% or so is then added, then proceedes to
Beat the 10min that bursts.
In the present invention, the preparation method of pineapple bran soluble dietary fiber includes the following steps:
Pineapple bran is taken to clean, boiling water dry, pulverize in thermostatic drying chamber after decocting enzyme deactivation, sieve with 100 mesh sieve, and obtain spinach
Trailing plants skin ground-slag end；
Pineapple bran powder is taken, distilled water and cellulase is added, stirs evenly, is digested, enzymolysis liquid filters while hot, to filter
Liquid is concentrated, and food-grade anhydrous ethanol precipitation is added in concentrate, and precipitating is collected in centrifugation, with food-grade anhydrous ethanol washing, is done
Pineapple bran soluble dietary fiber is obtained after dry.
In some embodiments, the pineapple bran powder and cellulase are that 1:0.22 carries out enzyme according to mass ratio
Solution, the temperature of enzymatic hydrolysis are 50 DEG C, enzymolysis time 2h.
In certain embodiments, the preparation method of pineapple bran soluble dietary fiber includes the following steps:
Pineapple bran is taken to clean, boiling water decocts 10min enzyme deactivation, is placed in 60 DEG C of thermostatic drying chamber dry 48h, then powder
It is broken to sieve with 100 mesh sieve, obtain pineapple bran powder；
It takes pineapple bran powder, distilled water and cellulase is added, stirs evenly, wherein the additive amount of cellulase is
0.22 times of pineapple bran powder quality digests 2h at 50 DEG C；It is filtered while hot after enzymatic hydrolysis is complete, filtrate is concentrated, be concentrated
The food-grade anhydrous ethyl alcohol of 2 times of volumes is added in liquid, precipitates at 4 DEG C for 24 hours, and 4000r/min is centrifuged 10min, precipitating is collected, with food
Grade dehydrated alcohol washs 3 times, through 60 DEG C of dryings, obtains pineapple bran soluble dietary fiber.
In some embodiments, the vegetable juice is one of spinach juice, carrot juice, Celery Juice, tomato juice or two
Kind or more.In certain embodiments, the vegetable juice is pineapple juice.
In minced fillet biscuit provided by the invention, other acceptable auxiliary materials include butter, white sugar, milk, little Su in food
It beats, ammonium hydrogen carbonate, Yan Heshui.
In some embodiments, in terms of mass percentage, dosage of each component are as follows:
In certain embodiments, in terms of mass percentage, dosage of each component are as follows:
The preparation method of minced fillet biscuit provided by the invention, includes the following steps:
It takes minced fillet, pineapple bran soluble dietary fiber, vegetable juice, Self- raising flour mixing to mix, corn is then added and forms sediment
Powder, butter, lowfat milk, sodium bicarbonate, ammonium hydrogen carbonate and salt stir evenly and at dough；
It will be put into roller mill with good dough, it is repeatedly folding and be rotated by 90 ° rolling, then formed with Biscuit mold,
Dough biscuit is made；
Dough biscuit is put into the baking tray for brushing oil, is sent into baking oven baking, cooling, quantitative package after taking-up.
In certain embodiments, the baking temperature is get angry 170 DEG C, fiery 150 DEG C lower, baking 15min.
Minced fillet biscuit provided by the invention is rationally taken minced fillet, pineapple bran soluble dietary fiber and vegetable juice
Match, minced fillet biscuit aromatic taste obtained, crispy in taste, solves the problems, such as that existing minced fillet biscuit fishlike smell weight, mouthfeel are bad.
Biscuit high heat, high-fat problem are improved simultaneously, edible value is higher.In addition, present invention pineapple bran meals in biscuit
Fiber is eaten, pineapple process residues is taken full advantage of, improves the added value of pineapple.
Specific embodiment
The invention discloses a kind of dietary fiber minced fillet vegetable biscuits and preparation method thereof, and those skilled in the art can borrow
Reflect present disclosure, is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to this field
It is it will be apparent that they are considered as being included in the present invention for technical staff.Method and application of the invention has passed through
Preferred embodiment is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to described herein
Methods and applications be modified or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
To the explanation of the disclosed embodiments, enable those skilled in the art to implement or use the present invention.To this
A variety of modifications of a little embodiments will be readily apparent to those skilled in the art, as defined herein general
Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, the present invention will not
It can be intended to be limited to the embodiments shown herein, and be to fit to consistent with the principles and novel features disclosed in this article
Widest scope.
Below with reference to embodiment, the present invention is further explained:
The preparation of 1 minced fillet biscuit of embodiment
Minced fillet 13%, pineapple bran soluble dietary fiber 8%, vegetable juice 9%, Self- raising flour 46%, cornstarch
5%, butter 15%, lowfat milk 1.5%, sodium bicarbonate 0.3%, ammonium hydrogen carbonate 0.2%, salt 2%.
The preparation of minced fillet: fresh fish is cleaned scale, the gill, internal organ etc. are rear cleans impurity with clear water.It is cut with cut open cutter along fish head
Under, it is cleaned after gently cutting off the complete flesh of fish then along fish vertebrae horizontal direction fish tail, removes fish-skin and fish fascia, meat drain more
Remaining moisture, for use.The flesh of fish is put into the hollow arena 10min of cutmixer, then the salt of addition meat amount 2% or so and some distillations
Water then proceedes to beat routed 10min, minced fillet is prepared.
The preparation of pineapple bran soluble dietary fiber: taking pineapple bran to clean, and boiling water decocts 10min enzyme deactivation, is placed in 60 DEG C
Thermostatic drying chamber in dry 48h, then crush and sieve with 100 mesh sieve, obtain pineapple bran powder；Pineapple bran powder is taken, is added
Distilled water and cellulase, stir evenly, wherein and the additive amount of cellulase is 0.22 times of pineapple bran powder quality, 50
2h is digested at DEG C；It is filtered while hot after enzymatic hydrolysis is complete, filtrate is concentrated, the food-grade anhydrous second of 2 times of volumes is added in concentrate
Alcohol precipitates for 24 hours at 4 DEG C, and 4000r/min is centrifuged 10min, precipitating is collected, with food-grade anhydrous ethanol washing 3 times, through 60 DEG C
It is dry, obtain pineapple bran soluble dietary fiber.
The preparation method of minced fillet biscuit:
It takes minced fillet, pineapple bran soluble dietary fiber, vegetable juice, Self- raising flour mixing to mix, corn is then added and forms sediment
Powder, butter, lowfat milk, sodium bicarbonate, ammonium hydrogen carbonate and salt stir evenly and at dough；
It will be put into roller mill with good dough, it is repeatedly folding and be rotated by 90 ° rolling, then formed with Biscuit mold,
Dough biscuit is made；
Dough biscuit is put into brush oil baking tray in, be sent into baking oven get angry 170 DEG C, it is fiery 150 DEG C lower, toast 15min, take
Cooling out, quantitative package.
The preparation of 2 minced fillet biscuit of embodiment
Minced fillet 8%, pineapple bran soluble dietary fiber 10%, vegetable juice 7%, Self- raising flour 55%, cornstarch
4%, butter 12%, lowfat milk 2%, sodium bicarbonate 0.15%, ammonium hydrogen carbonate 0.35%, salt 1.5%.
The preparation method is the same as that of Example 1.
The preparation of 3 minced fillet biscuit of embodiment
Minced fillet 16%, pineapple bran soluble dietary fiber 7%, vegetable juice 11%, Self- raising flour 40%, cornstarch
6%, butter 16%, lowfat milk 1%, sodium bicarbonate 0.35%, ammonium hydrogen carbonate 0.15%, salt 2.5%.
The preparation method is the same as that of Example 1.
The preparation of 1 minced fillet biscuit of comparative example
Minced fillet 13%, pineapple bran soluble dietary fiber 8%, Self- raising flour 55%, cornstarch 5%, butter 15%,
Lowfat milk 1.5%, sodium bicarbonate 0.3%, ammonium hydrogen carbonate 0.2%, salt 2%.
The preparation method is the same as that of Example 1.
The preparation of 2 minced fillet biscuit of comparative example
It is minced fillet 13%, vegetable juice 9%, Self- raising flour 54%, cornstarch 5%, butter 15%, lowfat milk 1.5%, small
Soda 0.3%, ammonium hydrogen carbonate 0.2%, salt 2%.
The preparation method is the same as that of Example 1.
The preparation of 3 minced fillet biscuit of comparative example
Minced fillet 20%, pineapple bran soluble dietary fiber 4%, vegetable juice 4%, Self- raising flour 37%, cornstarch
8%, butter 19%, lowfat milk 3%, sodium bicarbonate 0.5%, ammonium hydrogen carbonate 0.5%, salt 4%.
The detection of 4 nutriment of embodiment
Every physical and chemical index mean value in biscuit prepared by embodiment 1 to 3 is detected, the results are shown in Table 1.
The every 100g biscuit Analysis of Nutritive Composition result of table 1
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Energy/KJ | 461.7 | 473.4 | 487.5 |
| Protein/g | 16.8 | 13.2 | 18.3 |
| Fat/g | 17.5 | 16.3 | 16 |
| Carbohydrate/g | 53.2 | 60.6 | 50.8 |
| Dietary fiber content/g | 7.2 | 6.9 | 6.4 |
| Moisture content/g | 6.7 | 6.3 | 6.9 |
The sensory evaluation of 5 biscuit of embodiment
National northwest, southwest, northeast, North China, the southeast, Central China randomly select each age group respectively, every profession and trade disappears
Take crowd 20 in total, sense evaluation is carried out to the biscuit that the embodiment of the present invention 1 to 3 provides, sensory evaluation criteria is shown in Table 2, comments
Valence result mean value is shown in Table 3.
2 sensory evaluation criteria of table
3 evaluation result of table
The measurement of 6 biscuit texture characteristic of embodiment
It is evaluated with texture characteristic of the TMS-PRO Texture instrument to biscuit, the results are shown in Table 4
4 texture of table analyzes result
7 Detection of Stability of embodiment
According to the sensory evaluation scores and texture of the dietary fiber vegetables minced fillet biscuit that the method for Examples 1 to 3 is repeatedly produced
Measurement data is all more stable, and in the case where being not added with antistaling agent, vacuum packaging at normal temperature, can be stored 2~3 months, acid
Valence, peroxide value meet the regulation of " GB7100 biscuit sanitary standard ".
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of minced fillet biscuit, which is characterized in that by minced fillet, pineapple bran soluble dietary fiber, vegetable juice, Self- raising flour and
Other acceptable auxiliary materials are made in food.
2. minced fillet biscuit according to claim 1, which is characterized in that in parts by weight, the parts by weight of each component are as follows:
3. minced fillet biscuit according to claim 1, which is characterized in that the parts by weight of each component are as follows:
4. minced fillet biscuit according to claim 1, which is characterized in that the preparation side of the pineapple bran soluble dietary fiber
Method includes the following steps:
Pineapple bran is taken to clean, boiling water dry, pulverize in thermostatic drying chamber after decocting enzyme deactivation, sieve with 100 mesh sieve, and obtain pineapple peel
Ground-slag end；
Take pineapple bran powder, distilled water and cellulase be added, stirs evenly, digest, enzymolysis liquid filters while hot, to filtrate into
Food-grade anhydrous ethanol precipitation is added in row concentration, concentrate, and precipitating is collected in centrifugation, with food-grade anhydrous ethanol washing, after dry
Obtain pineapple bran soluble dietary fiber.
5. minced fillet biscuit according to claim 1, which is characterized in that the pineapple bran powder and cellulase are according to matter
Amount is than being that 1:0.22 is digested, and the temperature of enzymatic hydrolysis is 50 DEG C, enzymolysis time 2h.
6. minced fillet biscuit according to claim 1, which is characterized in that the vegetable juice is spinach juice, carrot juice, celery
One or more of juice, tomato juice.
7. described in any item minced fillet biscuits according to claim 1~6, which is characterized in that in the food it is acceptable other
Auxiliary material includes cornstarch, butter, lowfat milk, sodium bicarbonate, ammonium hydrogen carbonate and salt.
8. minced fillet biscuit according to claim 7, which is characterized in that in terms of mass percentage, dosage of each component are as follows:
9. the preparation method of minced fillet biscuit as claimed in claim 7, which comprises the steps of:
It takes minced fillet, pineapple bran soluble dietary fiber, vegetable juice, Self- raising flour mixing to mix, cornstarch, Huang is then added
Oil, lowfat milk, sodium bicarbonate, ammonium hydrogen carbonate and salt stir evenly and at dough；
It will be put into roller mill with good dough, it is repeatedly folding and be rotated by 90 ° rolling, it is then formed, is made with Biscuit mold
Dough biscuit；
Dough biscuit is put into the baking tray for brushing oil, is sent into baking oven baking, cooling, quantitative package after taking-up.
10. preparation method according to claim 9, which is characterized in that the baking temperature is get angry 170 DEG C, lower fiery 150
DEG C, toast 15min.
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| CN201811435774.1A CN109169783B (en) | 2018-11-28 | 2018-11-28 | Dietary fiber minced fish vegetable biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811435774.1A CN109169783B (en) | 2018-11-28 | 2018-11-28 | Dietary fiber minced fish vegetable biscuit and preparation method thereof |
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| CN109169783A true CN109169783A (en) | 2019-01-11 |
| CN109169783B CN109169783B (en) | 2021-12-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854335A (en) * | 2021-09-10 | 2021-12-31 | 徐州工程学院 | Preparation method of low-salt calcium-containing minced fillet product stored at normal temperature |
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| Publication number | Publication date |
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| CN109169783B (en) | 2021-12-03 |
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