CN109169783B - Dietary fiber minced fish vegetable biscuit and preparation method thereof - Google Patents
Dietary fiber minced fish vegetable biscuit and preparation method thereof Download PDFInfo
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- CN109169783B CN109169783B CN201811435774.1A CN201811435774A CN109169783B CN 109169783 B CN109169783 B CN 109169783B CN 201811435774 A CN201811435774 A CN 201811435774A CN 109169783 B CN109169783 B CN 109169783B
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000544019 Stratiotes aloides Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- 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
本发明涉及食品加工领域，特别涉及一种膳食纤维鱼糜蔬菜饼干。该鱼糜饼干由鱼糜、菠萝皮渣可溶性膳食纤维、蔬菜汁、低筋面粉和食品中可接受的其他辅料制成。本发明将鱼糜、菠萝皮渣可溶性膳食纤维和蔬菜汁进行合理搭配，制得的鱼糜饼干口味香甜、口感酥脆，解决了现有鱼糜饼干鱼腥味重、口感不好的问题。同时改善了饼干高热量、高脂肪的问题，食用价值更高。另外，本发明在饼干中菠萝皮渣膳食纤维，充分利用了菠萝加工残渣，提高了菠萝的附加值。The invention relates to the field of food processing, in particular to a dietary fiber surimi vegetable biscuit. The surimi biscuits are made from surimi, soluble dietary fiber of pineapple peel residue, vegetable juice, low-gluten flour and other accessories acceptable in food. In the present invention, the surimi, pineapple peel residue soluble dietary fiber and vegetable juice are reasonably matched, and the prepared surimi biscuits have a sweet and crisp taste, and solve the problems of heavy fishy smell and bad taste of the existing surimi biscuits. At the same time, the problem of high calorie and high fat in the biscuits is improved, and the food value is higher. In addition, in the present invention, the dietary fiber of pineapple peel residue in the biscuit fully utilizes the pineapple processing residue and increases the added value of the pineapple.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a minced fillet biscuit and a preparation method thereof.
Background
The biscuit market is rapidly developed in China, more and more people are used to the biscuit as meal replacement food, the components of the common biscuit cannot meet the requirements of consumers, and more balanced nutrition and functions are required by modern people, such as addition of trace mineral substances such as iron and zinc; increasing the amount of supplementary protein; increasing the supplement vitamin; there is also a need for foods that are as low in sugar and fat as possible and small in molecular weight. As such, the biscuit industry has begun to have a functional transition, and health, nutrition, and health biscuits are gradually becoming the main development and competitive direction of the biscuit industry.
Pineapple is widely planted in China, fruits of the pineapple are extremely intolerant to storage, the fresh pineapple is mainly sold, and the shelf life of the pineapple is short after the pineapple is completely ripe. The processed products mainly comprise canned sweet water pineapple, pineapple juice and the like. A large amount of pineapple peel residues are generated in the processing process, and account for 50% -60% of the weight of the whole fruit, however, the pineapple peel residues are mostly discarded as wastes, so that the environmental pollution is caused, and meanwhile, the resources are greatly wasted. The related research shows that the pineapple peel contains abundant saccharides, protein, pectin, vitamins, minerals, cellulose and pigment substances, the nutrient components are basically similar to those of the pulp, and the content of crude protein and ash content is higher than that of the pulp.
The minced fillet is a novel raw material of the aquatic product conditioning food, has rich nutrient components, and is suitable for being made into fish balls, fish cakes, fish sausages, fish rolls and the like. At present, surimi is used for making surimi biscuits, but the fishy smell of surimi causes the surimi biscuits to have poor taste and flavor, and the appetite of consumers is seriously influenced.
Disclosure of Invention
In view of the above, the invention aims to provide a dietary fiber minced fillet vegetable biscuit and a preparation method thereof. According to the minced fillet biscuit provided by the invention, the minced fillet, the pineapple peel residue soluble dietary fibers and the vegetable juice are reasonably matched, the problems of heavy fishy smell and poor taste and flavor of the traditional minced fillet biscuit are solved, new nutrient elements are added, and the prepared biscuit is fragrant and thick in taste, crisp in taste, good in color and luster, uniform in tissue state and deeply popular with consumers.
In order to realize the purpose of the invention, the invention adopts the following technical scheme:
the invention provides a minced fillet biscuit which is prepared from minced fillet, soluble dietary fiber of pineapple peel residue, vegetable juice, low-gluten flour and other acceptable auxiliary materials in food.
According to the minced fillet biscuit provided by the invention, the minced fillet, the pineapple peel residue soluble dietary fiber and the vegetable juice are reasonably proportioned, so that the fishy smell of the minced fillet is effectively covered, the prepared minced fillet biscuit has unique fish flavor and crisp taste, and the problems of heavy fishy smell and poor taste of the existing minced fillet biscuit are solved. Meanwhile, the problems of high calorie and high fat of the biscuit are solved, and the edible value is higher. In addition, the pineapple peel residue dietary fiber in the biscuit fully utilizes pineapple processing residues, and improves the added value of pineapples.
In some embodiments, the parts by weight of each component is:
in some embodiments, the weight parts of each component are:
in other specific embodiments, the weight parts of each component are as follows:
in other specific embodiments, the weight parts of each component are as follows:
in the invention, the minced fillet can be obtained by market purchase and can also be prepared by the following method:
fresh fish is cleaned to remove scales, gills, internal organs and the like, and then impurities are cleaned by clear water. Cutting along the fish head by a scalpel, slightly cutting the whole fish along the horizontal direction of the spine vertebra towards the fish tail, cleaning, removing fish skin and fish fascia, and draining excessive water from the fish for later use. The fish meat is put into a chopper mixer to be hollow and mashed for 10min, then salt with the meat amount of about 2% and some distilled water are added, and the fish meat is continuously mashed for 10 min.
The preparation method of the soluble dietary fiber of the pineapple peel residue comprises the following steps:
cleaning pineapple peel residues, decocting in boiling water to inactivate enzyme, drying in a constant-temperature drying oven, pulverizing, and sieving with 100 mesh sieve to obtain pineapple peel residue powder;
adding distilled water and cellulase into pineapple peel residue powder, uniformly stirring, carrying out enzymolysis, carrying out suction filtration on the hot enzymolysis liquid, concentrating the filtrate, adding food-grade absolute ethyl alcohol into the concentrated solution for precipitation, centrifuging, collecting the precipitate, washing with food-grade absolute ethyl alcohol, and drying to obtain the soluble dietary fiber of pineapple peel residue.
In some embodiments, the pineapple peel residue powder and the cellulase are subjected to enzymolysis according to a mass ratio of 1:0.22, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2 hours.
In some embodiments, the preparation method of the pineapple bran soluble dietary fiber comprises the following steps:
cleaning pineapple peel residue, decocting in boiling water for 10min to inactivate enzyme, drying in a constant temperature drying oven at 60 deg.C for 48 hr, pulverizing, and sieving with 100 mesh sieve to obtain pineapple peel residue powder;
adding distilled water and cellulase into the pineapple peel residue powder, uniformly stirring, wherein the addition amount of the cellulase is 0.22 times of the mass of the pineapple peel residue powder, and performing enzymolysis for 2 hours at 50 ℃; and (3) after complete enzymolysis, carrying out suction filtration while the solution is hot, concentrating the filtrate, adding food-grade absolute ethyl alcohol with the volume 2 times that of the concentrated solution, precipitating for 24 hours at 4 ℃, centrifuging for 10 minutes at 4000r/min, collecting the precipitate, washing for 3 times by using the food-grade absolute ethyl alcohol, and drying at 60 ℃ to obtain the pineapple bran soluble dietary fiber.
In some embodiments, the vegetable juice is one or more of spinach juice, carrot juice, celery juice, and tomato juice. In some embodiments, the vegetable juice is pineapple juice.
In the minced fish biscuit provided by the invention, other acceptable auxiliary materials in food comprise butter, white sugar, milk, baking soda, ammonium bicarbonate, salt and water.
In some embodiments, the amount of each component is, in mass percent:
in some embodiments, the amount of each component is, by mass percent:
the preparation method of the minced fillet biscuit provided by the invention comprises the following steps:
mixing minced fillet, soluble dietary fiber of pineapple peel residue, vegetable juice and low-gluten flour, adding corn starch, butter, low-fat milk, sodium bicarbonate, ammonium bicarbonate and salt, and stirring uniformly to obtain dough;
putting the well-kneaded dough into a rolling mill, repeatedly folding for many times, rolling by rotating for 90 degrees, and then forming by using a biscuit mold to prepare dough biscuits;
putting the dough biscuit into a baking tray with oil, sending the dough biscuit into an oven for baking, taking out the dough biscuit, cooling and quantitatively packaging.
In some embodiments, the baking temperature is 170 ℃ on the upper fire and 150 ℃ on the lower fire, and the baking time is 15 min.
According to the minced fillet biscuit provided by the invention, the minced fillet, the pineapple peel residue soluble dietary fibers and the vegetable juice are reasonably matched, the prepared minced fillet biscuit is fragrant and mellow in taste and crisp in mouthfeel, and the problems of heavy fishy smell and poor mouthfeel of the existing minced fillet biscuit are solved. Meanwhile, the problems of high calorie and high fat of the biscuit are solved, and the edible value is higher. In addition, the pineapple peel residue dietary fiber in the biscuit fully utilizes pineapple processing residues, and improves the added value of pineapples.
Detailed Description
The invention discloses a dietary fiber minced fish vegetable biscuit and a preparation method thereof, and a person skilled in the art can realize the biscuit by properly improving process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
The invention is further illustrated by the following examples:
example 1 preparation of surimi biscuits
13% of minced fillet, 8% of pineapple peel residue soluble dietary fiber, 9% of vegetable juice, 46% of low-gluten flour, 5% of corn starch, 15% of butter, 1.5% of low-fat milk, 0.3% of baking soda, 0.2% of ammonium bicarbonate and 2% of salt.
Preparing minced fillet: fresh fish is cleaned to remove scales, gills, internal organs and the like, and then impurities are cleaned by clear water. Cutting along the fish head by a scalpel, slightly cutting the whole fish along the horizontal direction of the spine vertebra towards the fish tail, cleaning, removing fish skin and fish fascia, and draining excessive water from the fish for later use. And (3) putting the fish meat into a chopper mixer, hollow-beating for 10min, then adding salt with the meat amount of about 2% and some distilled water, and continuing beating for 10min to prepare the minced fillet.
Preparing pineapple peel residue soluble dietary fiber: cleaning pineapple peel residue, decocting in boiling water for 10min to inactivate enzyme, drying in a constant temperature drying oven at 60 deg.C for 48 hr, pulverizing, and sieving with 100 mesh sieve to obtain pineapple peel residue powder; adding distilled water and cellulase into the pineapple peel residue powder, uniformly stirring, wherein the addition amount of the cellulase is 0.22 times of the mass of the pineapple peel residue powder, and performing enzymolysis for 2 hours at 50 ℃; and (3) after complete enzymolysis, carrying out suction filtration while the solution is hot, concentrating the filtrate, adding food-grade absolute ethyl alcohol with the volume 2 times that of the concentrated solution, precipitating for 24 hours at 4 ℃, centrifuging for 10 minutes at 4000r/min, collecting the precipitate, washing for 3 times by using the food-grade absolute ethyl alcohol, and drying at 60 ℃ to obtain the pineapple bran soluble dietary fiber.
The preparation method of the minced fish biscuit comprises the following steps:
mixing minced fillet, soluble dietary fiber of pineapple peel residue, vegetable juice and low-gluten flour, adding corn starch, butter, low-fat milk, sodium bicarbonate, ammonium bicarbonate and salt, and stirring uniformly to obtain dough;
putting the well-kneaded dough into a rolling mill, repeatedly folding for many times, rolling by rotating for 90 degrees, and then forming by using a biscuit mold to prepare dough biscuits;
putting the dough biscuit into a baking tray with oil, baking for 15min in an oven with an upper fire of 170 ℃ and a lower fire of 150 ℃, taking out, cooling, and quantitatively packaging.
Example 2 preparation of surimi biscuits
8% of minced fillet, 10% of pineapple peel residue soluble dietary fiber, 7% of vegetable juice, 55% of low-gluten flour, 4% of corn starch, 12% of butter, 2% of low-fat milk, 0.15% of baking soda, 0.35% of ammonium bicarbonate and 1.5% of salt.
The preparation method is the same as example 1.
Example 3 preparation of surimi biscuits
16% of minced fillet, 7% of pineapple peel residue soluble dietary fiber, 11% of vegetable juice, 40% of low-gluten flour, 6% of corn starch, 16% of butter, 1% of low-fat milk, 0.35% of baking soda, 0.15% of ammonium bicarbonate and 2.5% of salt.
The preparation method is the same as example 1.
Comparative example 1 preparation of surimi biscuit
13% of minced fillet, 8% of pineapple peel residue soluble dietary fiber, 55% of low-gluten flour, 5% of corn starch, 15% of butter, 1.5% of low-fat milk, 0.3% of baking soda, 0.2% of ammonium bicarbonate and 2% of salt.
The preparation method is the same as example 1.
Comparative example 2 preparation of surimi biscuit
13% of minced fillet, 9% of vegetable juice, 54% of low-gluten flour, 5% of corn starch, 15% of butter, 1.5% of low-fat milk, 0.3% of baking soda, 0.2% of ammonium bicarbonate and 2% of salt.
The preparation method is the same as example 1.
Comparative example 3 preparation of surimi biscuit
20% of minced fillet, 4% of pineapple peel residue soluble dietary fiber, 4% of vegetable juice, 37% of low-gluten flour, 8% of corn starch, 19% of butter, 3% of low-fat milk, 0.5% of baking soda, 0.5% of ammonium bicarbonate and 4% of salt.
Example 4 nutrient detection
The average values of the physical and chemical indexes of the biscuits prepared in the examples 1 to 3 are detected, and the results are shown in table 1.
TABLE 1 analysis results of nutritional ingredients per 100g biscuit
| Item | Example 1 | Example 2 | Example 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 |
| Water content/g | 6.7 | 6.3 | 6.9 |
Example 5 sensory evaluation of biscuits
20 total consumer groups of all age groups and all industries are randomly selected in northwest, southwest, northeast and central China respectively, and the biscuits provided by the embodiments 1 to 3 of the invention are subjected to functional evaluation, wherein sensory evaluation standards are shown in table 2, and evaluation result mean values are shown in table 3.
TABLE 2 sensory Scoring criteria
Table 3 evaluation results
EXAMPLE 6 biscuit texture Property determination
The texture characteristics of the biscuits were evaluated using a TMS-PRO texture analyzer and the results are shown in Table 4
TABLE 4 results of texture analysis
Example 7 stability testing
The dietary fiber vegetable minced fillet biscuits prepared by the methods of the embodiments 1 to 3 are stable in sensory evaluation and texture measurement data, can be stored for 2 to 3 months under the normal temperature by vacuum packaging without adding an antistaling agent, and have acid value and peroxide value meeting the requirements of GB7100 biscuit health standard.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (7)
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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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| 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 CN109169783A (en) | 2019-01-11 |
| CN109169783B true CN109169783B (en) | 2021-12-03 |
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