CN109275679A - A kind of black persimmon biscuit and preparation method thereof - Google Patents
A kind of black persimmon biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN109275679A CN109275679A CN201811526582.1A CN201811526582A CN109275679A CN 109275679 A CN109275679 A CN 109275679A CN 201811526582 A CN201811526582 A CN 201811526582A CN 109275679 A CN109275679 A CN 109275679A
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- China
- Prior art keywords
- persimmon
- powder
- black
- parts
- black persimmon
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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
Abstract
The invention discloses a kind of black persimmon biscuits and preparation method thereof, and water, sodium bicarbonate, arabinose are mixed to get auxiliary material A；Vegetable oil, egg, kidney bean starch-based fat substitute are uniformly mixed so as to obtain auxiliary material B at 30-40 DEG C；Then black persimmon Ultramicro-powder, mangosteen powder, Self- raising flour and coarse cereal powder are mixed, auxiliary material A and auxiliary material B are added after sieving, after stirring and evenly mixing, dough stood 30~60 minutes, forming operation is then carried out, is put into oven cooking cycle to obtain the final product.The present invention almost utilizes entire black persimmon without loss, maintains nutritional ingredient；Black persimmon biscuit greatly reduces the addition of high thermal energy sugar using the original sugar of persimmon, addition mangosteen powder and arabinose；Vegetable oil and kidney bean starch-based fat substitute can reduce the content of saturated fatty acid；The coarse cereals deep processing product and persimmon mangosteen powder of addition, had not only guaranteed product mouthfeel characteristic, but also this product is made to have better nutritive value and functional characteristic.
Description
Technical field
The invention belongs to food industrial technical field, specifically a kind of black persimmon biscuit and preparation method thereof.
Background technique
China is the most important persimmon producing country in the whole world, possesses germ plasm resource abundant and resource type multiplicity, persimmon fruit
Yield accounts for about 76% or so of global yield.Also contain vitamin, carrotene, phenols, choline, rutin, glycosides displayed, ammonia in persimmon fruit
The medicinal ingredients such as base acid.Persimmon is as seasonal product, and easily softening is not easy to store after acquisition, current extensive storage technique
Not overripened, converted products is mainly dried persimmon, and product is single.
Black persimmon is more rare persimmon kind, and sugared content, vitamin content, anthocyanidin content are all than general fruit
Height, in addition to this, black persimmon total phenol content are also more, therefore have quite high antioxidant activity, and nutritive value is high.Black persimmon
Carotenoid and anthocyanidin content are all higher than pulp in pericarp, and present persimmon converted products is all mostly peeling, cause to seek
Support component damages.
Biscuit is needed to be improved as a kind of leisure snacks by favor for the consumption idea for meeting modern's healthy diet
The manufacture craft of high sugar, high animal fat, Siraitia grosvenorii sweet flavor in conventional cookies production can be used as generation sugared ingredient addition,
And there is pharynx-clearing throat-benefiting, promote the production of body fluid to quench thirst, is relieving cough and reducing sputum.
Summary of the invention
The technical problem to be solved by the present invention is in view of the deficiencies of the prior art, black persimmon be made into the form of biscuit,
Persimmon raw material availability is improved, the kind of persimmon converted products is enriched, solves asking for high-fat high heat sugar in existing formula
Topic, is provided with black persimmon and Siraitia grosvenorii flavour and nutritional health function.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is as follows:
A kind of black persimmon biscuit, it includes the component of following parts by weight:
2~3 parts of black persimmon Ultramicro-powder,
1 part of mangosteen powder,
0.5~1 part of arabinose,
2~3 parts of vegetable oil,
3~4 parts of kidney bean starch-based fat analogies,
3 parts of egg,
20~25 parts of Self- raising flour,
20~25 parts of coarse cereal powder,
0.1~0.2 part of sodium bicarbonate,
8~10 parts of water.
Preferably, the partial size of the black persimmon Ultramicro-powder is 80~100 μm.
Preferably, the vegetable oil is one or more of olive oil, camellia seed oil, linseed oil and sunflower oil
Mixture.
The present invention also provides the preparation methods of above-mentioned black persimmon biscuit, include the following steps:
(1) water, sodium bicarbonate, arabinose are mixed to get auxiliary material A；
(2) vegetable oil, egg, kidney bean starch-based fat substitute are uniformly mixed so as to obtain auxiliary material B at 30-40 DEG C；
(3) the fresh black persimmon for picking pericarp black, cleans stalk；Persimmon is cut into small pieces, is placed in containing ascorbic acid
20~30 minute minute is impregnated in aqueous solution, then adds above-mentioned 0.1% tannase of aqueous solution quality containing ascorbic acid in 37
DEG C heat preservation 1~1.5 hour after drain；Persimmon block vacuum freeze-drying after draining is to material remnant moisture up to 5~10%；After freeze-drying
Persimmon block roughly ground with pulverizer, then pulverized with Air Grinder, obtain black persimmon Ultramicro-powder；
(4) black persimmon Ultramicro-powder, mangosteen powder, Self- raising flour and coarse cereal powder are mixed, the auxiliary of step (1) is added after sieving
Dough after stirring and evenly mixing, is stood 30~60 minutes, then carries out forming operation, be put by the auxiliary material B for expecting A and step (2)
Oven cooking cycle to obtain the final product.
Wherein, in step (3), the pH value of the aqueous solution containing ascorbic acid is controlled between 3~5.
Preferably, the sieving uses 150 meshes.
Black freeze dried superfines of persimmon is utilized in the present invention, not only remains the intrinsic nutritional ingredient of persimmon, such as total phenol also has
Good dispersibility and chemical activity.
The utility model has the advantages that
1, the present invention almost utilizes entire black persimmon without loss, maintains nutritional ingredient, black persimmon block leaching
It is impregnated 30 minutes in being placed in containing (pH3~5) in ascorbic acid solution, can preferably accomplish the color protection to pulp and pericarp,
Acid condition makes anthocyanidin become red, but also soluble tannin is preferably precipitated, it is better to be conducive to subsequent tannase
It decomposes；
2, the black persimmon biscuit of the present invention is greatly reduced using the original sugar of persimmon, addition mangosteen powder and arabinose
The addition of high thermal energy sugar；Vegetable oil and kidney bean starch-based fat substitute can reduce the content of saturated fatty acid；
3, coarse cereals deep processing product and persimmon mangosteen powder are added in the present invention, have not only guaranteed product mouthfeel characteristic, but also make
This product has better nutritive value and functional characteristic.
Detailed description of the invention
The present invention is done with reference to the accompanying drawings and detailed description and is further illustrated, of the invention is above-mentioned
And/or otherwise advantage will become apparent.
Fig. 1 is black persimmon and Luotian sweet tea the persimmon total sugar content after different dryings；
Fig. 2 is black persimmon and Luotian sweet tea the persimmon total phenol content after different dryings；
Fig. 3 is the jitter time of the black persimmon micro mist of different fineness.
Specific embodiment
According to following embodiments, the present invention may be better understood.
Embodiment 1
The fresh black persimmon and Luotian sweet tea persimmon of pericarp black are picked, stalk is cleaned；Persimmon is cut into small pieces, is placed in containing anti-
It is impregnated 30 minutes in bad hematic acid aqueous solution (pH3~5), then adds above-mentioned 0.1% tannin of aqueous solution quality containing ascorbic acid
Enzyme drains after keeping the temperature 1 hour in 37 DEG C；Vacuum freeze-drying and spray drying is respectively adopted to material remnant in persimmon block after draining
Moisture is up to 8% or so；Then the black persimmon block of identical weight and Luotian sweet tea persimmon is taken to measure the content of total reducing sugar and total phenol respectively, as a result
See Fig. 1 and Fig. 2.
It will be seen from figure 1 which kind of drying mode either used, the total sugar content and total phenol in black persimmon are than Luotian sweet tea
Persimmon is high；Although influence of the drying mode to sugar is little, for oxidizable total phenol, the mode of vacuum freeze-drying is more suitable
It closes, sees Fig. 2.
Embodiment 2
The black persimmon block of 1 vacuum freeze-drying of Example, first roughly grinds 3min with pulverizer, and grits passes through Air Grinder again
It is pulverized, be first milled 3min, obtains about 100 μm of partial size of Ultramicro-powder, and regrinding powder 2min and obtaining partial size is 80 μm or so
Black persimmon Ultramicro-powder；The black persimmon powder 5g for weighing different disposal acquisition, is put in beaker, and 50ml water is then added, stirs in magnetic force
It mixes and is stirred on device, record all scatter the required time since stirring to powder agglomates, as a result sees Fig. 3.Jitter time is lower, says
Bright black persimmon powder dissolution is faster, and instant capacity is better.The dispersibility of Ultramicro-powder is more preferable as seen from Figure 3, and partial size is smaller more has
Conducive to quick dissolution.
Embodiment 3
(1) 8 parts of water, 0.1 part of sodium bicarbonate, 0.5 part of arabinose are mixed to get auxiliary material A；
(2) 2 parts of vegetable oil, 3 parts of egg, 3 parts of kidney bean starch-based fat substitute are uniformly mixed so as to obtain auxiliary material B at 35 DEG C；
(3) 80 μm of 2 parts of black persimmon Ultramicro-powders, 1 part of mangosteen powder, 25 parts of Self- raising flour and the coarse cereals for obtaining embodiment 2
The auxiliary of step (1) is added after crossing 150 meshes in 20 parts of powder (corn, oat, Semen Coicis, Semen Lablab Album, mung bean ultra micro powder mixture) mixing
Dough after stirring and evenly mixing, is stood 45 minutes, then carries out forming operation, cake skin thickness by the auxiliary material B for expecting A and step (2)
5mm, stripping and slicing or is imprinted with grinding tool, is put into 220 DEG C of oven and is toasted 10 minutes.Obtained black persimmon biscuit appearance and sense organ is special
Property is shown in Table 1.
Table 1
| Color | Biscuit is in light brown, and color is more uniform |
| Mouthfeel | It is soft, more carefully |
| Flavor | There is light Siraitia grosvenorii sweet taste, persimmon taste is not dense |
| Structure | Internal void is smaller |
Embodiment 4
(1) 10 parts of water, 0.2 part of sodium bicarbonate, 1 part of arabinose are mixed to get auxiliary material A；
(2) 3 parts of vegetable oil, 3 parts of egg, 4 parts of kidney bean starch-based fat substitute are uniformly mixed so as to obtain auxiliary material B at 35 DEG C；
(3) 100 μm of 3 parts of black persimmon Ultramicro-powders, 1 part of mangosteen powder, 20 parts of Self- raising flour and the coarse cereals for obtaining embodiment 2
25 parts of powder (corn, oat, Semen Coicis, Semen Lablab Album, mung bean, black rice ultra micro powder mixture) mixing, is added step after crossing 150 meshes
(1) dough after stirring and evenly mixing, is stood 45 minutes, then carries out forming operation, cake by the auxiliary material B of auxiliary material A and step (2)
Skin thickness 5mm, stripping and slicing or is imprinted with grinding tool, is put into 220 DEG C of oven and is toasted 10 minutes.Obtained black persimmon biscuit appearance and
Organoleptic attribute is shown in Table 2.
Table 2
| Color | Biscuit is in brown, and color is more uniform, there is black dot |
| Mouthfeel | It is soft, more carefully |
| Flavor | There is light Siraitia grosvenorii sweet taste, persimmon taste is not dense |
| Structure | Internal holes are bigger |
The present invention provides the thinkings and method of a kind of black persimmon biscuit and preparation method thereof, implement the technical solution
Method and approach it is very much, the above is only a preferred embodiment of the present invention, it is noted that for the general of the art
For logical technical staff, various improvements and modifications may be made without departing from the principle of the present invention, these improve and
Retouching also should be regarded as protection scope of the present invention.The available prior art of each component part being not known in the present embodiment is subject to reality
It is existing.
Claims (6)
1. a kind of black persimmon biscuit, which is characterized in that it includes the component of following parts by weight:
2~3 parts of black persimmon Ultramicro-powder,
1 part of mangosteen powder,
0.5~1 part of arabinose,
2~3 parts of vegetable oil,
3~4 parts of kidney bean starch-based fat analogies,
3 parts of egg,
20~25 parts of Self- raising flour,
20~25 parts of coarse cereal powder,
0.1~0.2 part of sodium bicarbonate,
8~10 parts of water.
2. black persimmon biscuit according to claim 1, which is characterized in that the partial size of the black persimmon Ultramicro-powder be 80~
100μm。
3. black persimmon biscuit according to claim 1, which is characterized in that the vegetable oil is olive oil, camellia seed oil, Asia
The mixture of one or more of flaxseed oil and sunflower oil.
4. the preparation method of black persimmon biscuit described in claim 1, which comprises the steps of:
(1) water, sodium bicarbonate, arabinose are mixed to get auxiliary material A；
(2) vegetable oil, egg, kidney bean starch-based fat substitute are uniformly mixed so as to obtain auxiliary material B at 30~40 DEG C；
(3) the fresh black persimmon for picking pericarp black, cleans stalk；Persimmon is cut into small pieces, is placed in water-soluble containing ascorbic acid
20~30 minute minute is impregnated in liquid, then is added above-mentioned 0.1% tannase of aqueous solution quality containing ascorbic acid and protected in 37 DEG C
Temperature drains after 1~1.5 hour；Persimmon block vacuum freeze-drying after draining is to material remnant moisture up to 5~10%；Persimmon after freeze-drying
Sub-block is roughly ground with pulverizer, is then pulverized with Air Grinder, and black persimmon Ultramicro-powder is obtained；
(4) black persimmon Ultramicro-powder, mangosteen powder, Self- raising flour and coarse cereal powder are mixed, the auxiliary material A of step (1) are added after sieving,
And the auxiliary material B of step (2), after stirring and evenly mixing, dough is stood 30~60 minutes, forming operation is then carried out, is put into oven
It toasts to obtain the final product.
5. the preparation method of black persimmon biscuit according to claim 4, which is characterized in that described containing anti-bad in step (3)
The pH value of the aqueous solution of hematic acid controls between 3~5.
6. the preparation method of black persimmon biscuit according to claim 4, which is characterized in that in step (4), the sieving is adopted
With 150 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811526582.1A CN109275679A (en) | 2018-12-13 | 2018-12-13 | A kind of black persimmon biscuit and preparation method thereof |
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| CN201811526582.1A CN109275679A (en) | 2018-12-13 | 2018-12-13 | A kind of black persimmon biscuit and preparation method thereof |
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Citations (6)
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|---|---|---|---|---|
| CN1759697A (en) * | 2005-10-26 | 2006-04-19 | 翟文俊 | Method for preparing freeze dried superfines of persimmon |
| CN104322639A (en) * | 2014-11-22 | 2015-02-04 | 黑龙江八一农垦大学 | High-fiber and low-fat biscuit made of flour with high coarse cereal content and preparation method thereof |
| CN104397108A (en) * | 2014-11-06 | 2015-03-11 | 蚌埠鲲鹏食品饮料有限公司 | Honey and egg biscuit |
| CN106720036A (en) * | 2016-12-09 | 2017-05-31 | 安徽金钗石斛有限公司 | A kind of fruits and vegetables whole wheat digestive biscuit |
| CN107279219A (en) * | 2017-08-01 | 2017-10-24 | 陕西学前师范学院 | A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof |
| CN107594418A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of persimmon Ultramicro-powder |
-
2018
- 2018-12-13 CN CN201811526582.1A patent/CN109275679A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759697A (en) * | 2005-10-26 | 2006-04-19 | 翟文俊 | Method for preparing freeze dried superfines of persimmon |
| CN104397108A (en) * | 2014-11-06 | 2015-03-11 | 蚌埠鲲鹏食品饮料有限公司 | Honey and egg biscuit |
| CN104322639A (en) * | 2014-11-22 | 2015-02-04 | 黑龙江八一农垦大学 | High-fiber and low-fat biscuit made of flour with high coarse cereal content and preparation method thereof |
| CN106720036A (en) * | 2016-12-09 | 2017-05-31 | 安徽金钗石斛有限公司 | A kind of fruits and vegetables whole wheat digestive biscuit |
| CN107279219A (en) * | 2017-08-01 | 2017-10-24 | 陕西学前师范学院 | A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof |
| CN107594418A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of persimmon Ultramicro-powder |
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Application publication date: 20190129 |