CN109527036A - A kind of blueness wheat kernel biscuit and preparation method thereof - Google Patents
A kind of blueness wheat kernel biscuit and preparation method thereof Download PDFInfo
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- CN109527036A CN109527036A CN201910010576.9A CN201910010576A CN109527036A CN 109527036 A CN109527036 A CN 109527036A CN 201910010576 A CN201910010576 A CN 201910010576A CN 109527036 A CN109527036 A CN 109527036A
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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 relates to food formula technical field, in particular to a kind of green wheat kernel biscuit.The blueness wheat kernel biscuit includes the full powder of extruding blueness wheat kernel, Plain flour, shortening, white granulated sugar, egg pulp, sodium bicarbonate, baking powder, maltose, water.The present invention provides a kind of excellent green wheat kernel biscuits of the full powder production organoleptic quality of extruding blueness wheat kernel, manufacture craft is simple, the dual requirements for realizing nutrition and mouthfeel, are easy to get the approval of the majority of consumers, and the present invention also provides broader thinking for the deep processing of green wheat kernel and application.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of green wheat kernel cookie formulation exploitation and its soybean
Technique.
Background technique
Biscuit is a kind of snack food preferred by everyone, but with social development and improvement of living standard, resident
Health perception be also continuously improved, the requirement to biscuit is not solely restricted to color, and is more concerned about nutritive value.In recent years
Come, both at home and abroad also increasingly focus on exploitation health-care nutritive biscuit, such as various multigrain biscuits, edible fungi nutrition element enriched cracker,
Vegetable biscuit emerges in succession.It is shown according to investigation result, it is also increasing for the demand of the biscuit of specific crowd, with full paddy
Object is that the biscuit of raw material has become mainstream, such as has coarse rice powder biscuit, Soybean Dietary Fiber Biscuit, millet shortbread type biscuit, corn
Cookies etc..Contain dietary fiber in such biscuit, satiety can be provided for diet keeper, and generate little energy, has
There is the effect of weight-reducing.But the biscuit processing technology that these multigrain biscuits mainly use fecula addition, bake curing, is unfavorable for digesting
Absorbing becomes the technical bottleneck for restricting its development.For these technical problems, the green wheat kernel of proposed adoption extrusion of the present invention is complete
Powder is nutrition fortifier, bakes the biscuit processing technology exploitation novel coarse grain biscuit that curing combines.
Summary of the invention
The purpose of the present invention is intended to provide a kind of green wheat kernel biscuit and preparation method thereof, not only in good taste, full of nutrition, together
When convenient for digest and assimilate.
A kind of blueness wheat kernel biscuit, the biscuit are made by the raw material of following parts by weight:
100 parts of green wheat flour, 18~21 parts of shortening, 25~28 parts of white granulated sugar, 1.1~1.3 parts of sodium bicarbonate, baking powder
1.3~1.5 parts, 4.3~4.6 parts of maltose, 14~16 parts of egg pulp and 6~8 parts of water.
Preferably, every 100 parts green wheat flour are made of 10-30 parts of the full powder of extruding blueness wheat kernel and 70-90 parts of flour.
The full powder of extruding blueness wheat kernel is obtained by laxative remedy: green wheat kernel is subjected to expanding treatment using screw extruder,
Treatment conditions are as follows: material water ratio 23-27% squeezes 130-150 DEG C of temperature, rate of feeding 38-42g/min, screw speed 160
~180r/min.
Further, the condition of expanding treatment are as follows: material water ratio 25% squeezes 140 DEG C of temperature, rate of feeding 40g/min,
160~180r/min of screw speed.
The preferred Plain flour of the flour.
In the present invention, using extrusion method, the full powder of green wheat kernel is prepared using single screw rod or twin-screw, increases green wheat
The stability of the full powder of benevolence；Starch gelatinization is complete, is not easy to bring back to life, extend the shelf life；Raw material complete utilization, nutritive loss is few, is easy quilt
Human consumption absorbs；Improve the mouthfeel of food.
It is reasonably combined using Plain flour and the full powder of extruding blueness wheat kernel, since green wheat kernel Quan Fenzhong gluten content compares
Few, the full powder of extruding blueness wheat kernel, which is added in flour, can weaken its biceps, be more advantageous to the green wheat kernel of production after selecting medium strength flour collocation
Shortbread type biscuit.
The present invention still further provides a kind of preparation method of green wheat kernel biscuit, and steps are as follows:
1) it prepares the full powder of extruding blueness wheat kernel: clean green wheat kernel being adjusted to material water ratio 23~27%, is then being squeezed
130 DEG C~150 DEG C of temperature of pressure, carries out screw extrusion under the conditions of 160~180r/min of screw speed, and rate of feeding is 38~
42g/min is crushed after extruding and is obtained the full powder of extruding blueness wheat kernel；
2) prepare green wheat flour: take 10~30 parts of the full powder of extruding blueness wheat kernel, 70~90 parts of Plain flour mix to obtain 100 portions of blueness
Wheat flour；
3) and face: taking 100 parts of green wheat flour to pour into dough mixing machine, by 18~21 parts of shortening, 25~28 parts of white granulated sugar, little Su
Make a call to 1.1~1.3 parts, 1.3~1.5 parts of baking powder, 4.3~4.6 parts of maltose, 14~16 parts of egg pulp, 6~8 parts of water mix after fall
Enter dough mixing machine, stirs 10-15min；
4) it bakes: being biscuit by dough molding, be then baked in oven.
In step 4), dough is rolled into the dough sheet of 3mm thickness, stands 11min, develops and prints molding manually with mold, be put into pre-
In the baking tray for applying a small amount of oil；Baking tray equipped with biscuit is put into oven, 140 DEG C -160 DEG C of excessive internal heat temperature, lower fiery 125 DEG C -135
DEG C, toast 10-12min；Biscuit naturally cools to room temperature, stores under dry environment.
Green wheat kernel is dough stage late milk stage harvest, is rich in protein, chlorophyll, dietary fiber, vitamin, has help
Human consumption reduces the effect of blood glucose, is a kind of full cereal healthy food full of nutrition.The present invention selects bright green,
Grain is plentiful, and the green wheat kernel of no insect pest lesion washes away the impurity on surface with clear water, then carries out extrusion under appropriate conditions
Processing, is crushed with pulverizer later, obtains the full powder of green wheat kernel.Green wheat kernel fecula is handled using extruding and puffing technology,
The institutional framework of its ingredient can be changed by high temperature, high pressure and high shear effect, improve curing degree and absorptivity.Extrusion
The full powder of green wheat kernel afterwards plays a part of nutrition fortifier, subsequent the sense of access after baking curing together with other compositions in biscuit
Official's quality and all more excellent novel full cereal biscuit of texture property, dietary fiber is 4 times of mature wheat or so,
It is a kind of full of nutrition, taste good, the snack food convenient for absorbing and digesting.Meanwhile the present invention is the deep processing of green wheat kernel
And comprehensive utilization provides a kind of new idea and method.
The present invention compared with the existing technology, achieve it is following the utility model has the advantages that
The present invention provides all more excellent green wheat kernel biscuits of a kind of organoleptic quality and texture property, are easy digestion and inhale
It receives, realizes nutrition and the dual guarantee of mouthfeel.The blueness wheat kernel biscuit manufacture craft is simple, is suitble to industrialized production, is easy
Obtain the approval of the majority of consumers.
Specific embodiment
Below the technical scheme of the invention is illustrated by a specific example, but the scope of the present invention is not limited thereto.This
Field technical staff other embodiments obtained without making creative work belong to present invention protection model
It encloses:
Embodiment 1
A kind of blueness wheat kernel biscuit, is obtained by following step:
1) it prepares the full powder of extruding blueness wheat kernel: selecting bright green, particle is plentiful, and the green wheat kernel of no insect pest lesion uses clear water
Wash away the impurity on surface；It is adjusted to material water ratio 23%, then on twin (double) screw extruder, squeezes 130 DEG C of temperature, screw rod turns
Carry out screw extrusion under the conditions of fast 160r/min, rate of feeding 38g/min crushes that obtain extruding blueness wheat kernel complete after extruding
Powder；
2) prepare green wheat flour: take 10 parts of the full powder of extruding blueness wheat kernel, 90 parts of Plain flour mix to obtain 100 parts of green wheat flour；
And face 3): take 100 parts of green wheat flour to pour into dough mixing machine, by 18 parts of shortening, 25 parts of white granulated sugar, 1.1 parts of sodium bicarbonate,
Dough mixing machine is poured into after 1.3 parts of baking powder, 4.3 parts of maltose, 14 parts of egg pulp, 6 parts of water mixings, stirs 11min；
4) it bakes: dough is rolled into the dough sheet of 3mm thickness, stand 11min, develop and print molding manually with mold, be put into precoating
In the baking tray of a small amount of oil；Baking tray equipped with biscuit is put into oven, 140 DEG C of excessive internal heat temperature, lower fiery 135 DEG C, toasts 12min；
Biscuit naturally cools to room temperature, sensory evaluation scores 83, stores under dry environment.
Embodiment 2
A kind of blueness wheat kernel biscuit, is obtained by following step:
1) it prepares the full powder of extruding blueness wheat kernel: selecting bright green, particle is plentiful, and the green wheat kernel of no insect pest lesion uses clear water
Wash away the impurity on surface；It is adjusted to material water ratio 25%, then on twin (double) screw extruder, squeezes 140 DEG C of temperature, screw rod turns
Carry out screw extrusion under the conditions of fast 170r/min, rate of feeding 40g/min crushes that obtain extruding blueness wheat kernel complete after extruding
Powder；
2) prepare green wheat flour: take 20 parts of the full powder of extruding blueness wheat kernel, 80 parts of Plain flour mix to obtain 100 parts of green wheat flour；
And face 3): take 100 parts of green wheat flour to pour into dough mixing machine, by 19 parts of shortening, 26 parts of white granulated sugar, 1.2 parts of sodium bicarbonate,
Dough mixing machine is poured into after 1.4 parts of baking powder, 4.4 parts of maltose, 15 parts of egg pulp, 7 parts of water mixings, stirs 13min；
4) it bakes: dough is rolled into the dough sheet of 3mm thickness, stand 11min, develop and print molding manually with mold, be put into precoating
In the baking tray of a small amount of oil；Baking tray equipped with biscuit is put into oven, 160 DEG C of excessive internal heat temperature, lower fiery 125 DEG C, toasts 10min；
Biscuit naturally cools to room temperature, sensory evaluation scores 86, stores under dry environment.
Embodiment 3
A kind of blueness wheat kernel biscuit, is obtained by following step:
1) it prepares the full powder of extruding blueness wheat kernel: selecting bright green, particle is plentiful, and the green wheat kernel of no insect pest lesion uses clear water
Wash away the impurity on surface；It is adjusted to material water ratio 27%, then on single-screw extrusion machine, squeezes 150 DEG C of temperature, screw rod turns
Carry out screw extrusion under the conditions of fast 180r/min, rate of feeding 42g/min crushes that obtain extruding blueness wheat kernel complete after extruding
Powder；
2) prepare green wheat flour: take 30 parts of the full powder of extruding blueness wheat kernel, 70 parts of Plain flour mix to obtain 100 parts of green wheat flour；
And face 3): take 100 parts of green wheat flour to pour into dough mixing machine, by 21 parts of shortening, 28 parts of white granulated sugar, 1.3 parts of sodium bicarbonate,
Dough mixing machine is poured into after 1.5 parts of baking powder, 4.6 parts of maltose, 16 parts of egg pulp, 8 parts of water mixings, stirs 15min；
4) it bakes: dough is rolled into the dough sheet of 3mm thickness, stand 11min, develop and print molding manually with mold, be put into precoating
In the baking tray of a small amount of oil；Baking tray equipped with biscuit is put into oven, 150 DEG C of excessive internal heat temperature, lower fiery 130 DEG C, toasts 11min；
Biscuit naturally cools to room temperature, sensory evaluation scores 91, stores under dry environment.
Comparative example 1
A kind of blueness wheat kernel biscuit, is obtained by following step:
1) prepare green wheat flour: take 30 parts of the full powder of non-extrusion blueness wheat kernel, 70 parts of Plain flour mix to obtain 100 parts of green wheats
Flour；
And face 2): take 100 parts of green wheat flour to pour into dough mixing machine, by 21 parts of shortening, 28 parts of white granulated sugar, 1.3 parts of sodium bicarbonate,
Dough mixing machine is poured into after 1.5 parts of baking powder, 4.6 parts of maltose, 16 parts of egg pulp, 8 parts of water mixings, stirs 15min；
3) it bakes: dough is rolled into the dough sheet of 3mm thickness, stand 11min, develop and print molding manually with mold, be put into precoating
In the baking tray of a small amount of oil；Baking tray equipped with biscuit is put into oven, 150 DEG C of excessive internal heat temperature, lower fiery 130 DEG C, toasts 11min；
Biscuit naturally cools to room temperature, sensory evaluation scores 79, stores under dry environment.
Table 1 lists the gelatinization spy of the green full powder of wheat kernel (extrusion expansion parameter corresponding embodiment 3, similarly hereinafter) before and after extrusion
Property index.Table 2 list the biscuit that is obtained using the full powder of wheat kernel green before and after extrusion sensory evaluation scores, extensibility, hardness and
Comparison in terms of starch digestion absorptivity.
The Effect On Gelatinization Characteristics measurement result of the full powder of the green wheat kernel of table 1
The quality determination result of the green wheat kernel biscuit of table 2
As shown in Table 1, after extrusion the green full powder of wheat kernel peak paste viscosity, valley viscosity, pad value, recycled LDPE and gelatinization
Temperature is lower, and only final viscosity increases.Peak paste viscosity size has reacted the swelliong power of starch, and peak value is glutinous after extrusion
It is the swelliong power decline because starch has been gelatinized in extrusion process that degree, which reduces,.Pad value reflects gelatinized corn starch at high temperature
Anti-shear ability, be worth smaller, the thermal stability of gelatinized corn starch is better, and 1 data of table explanation is handled by extrusion, and green wheat kernel is complete
Powder thermal stability is relatively good.Recycled LDPE reflects age of starch ability, and recycled LDPE is small after extrusion process, illustrates gelatinized corn starch at this time not
It is easy aging, the full powder of green wheat kernel after illustrating extrusion is more stable.
Using shortbread type biscuit made from the full powder of extrusion blueness wheat kernel in sensory evaluation scores, extensibility, starch digestion absorptivity
Etc. quality be above the shortbread type biscuit using the non-full powder of extrusion blueness wheat kernel.
Comparative example 2
A kind of common biscuit, is obtained by following step:
And face 1): take 100 parts of Plain flour to pour into dough mixing machine, by 21 parts of shortening, 28 parts of white granulated sugar, 1.3 parts of sodium bicarbonate,
Dough mixing machine is poured into after 1.5 parts of baking powder, 4.6 parts of maltose, 16 parts of egg pulp, 8 parts of water mixings, stirs 15min；
2) it bakes: dough is rolled into the dough sheet of 3mm thickness, stand 11min, develop and print molding manually with mold, be put into precoating
In the baking tray of a small amount of oil；Baking tray equipped with biscuit is put into oven, 150 DEG C of excessive internal heat temperature, lower fiery 130 DEG C, toasts 11min；
Biscuit naturally cools to room temperature, sensory evaluation scores 76, stores under dry environment.
Comparative example 2 does not add the full powder of green wheat kernel of extrusion with unlike embodiment 3, all using Plain flour,
Other are all same as Example 3.
In order to illustrate the nutritive value of green wheat kernel biscuit, the application is dry to the addition full muffin of extrusion blueness wheat kernel (i.e. real
Apply the green wheat kernel biscuit of the acquisition of example 3) and be not added with the biscuit (i.e. the common biscuit of comparative example 2) of the full powder of green wheat kernel and carried out diet
Fiber, chlorophyll, protein, fragrance component, amino acid composition and content balance measurement.See Table 3 for details, table 4, table 5.
3 index of correlation result of table
| Project | Dietary fiber (%) | Chlorophyll (mg/g) | Protein (%) |
| Common biscuit | 1.14 | 0.0069 | 8.96 |
| Green wheat kernel biscuit | 4.48 | 0.0075 | 9.14 |
As shown in Table 3, dietary fiber, chlorophyll, the protein content of green wheat kernel biscuit are above blank biscuit.Wherein meals
Eating fiber content is 4 times of blank biscuit or so.
4 fragrance component result of table
As shown in Table 4,20 kinds of fragrance matters are detected in common biscuit, and 30 multiple fragrance objects are detected in green wheat kernel biscuit
Matter.Fragrance component is identical 17 kinds, and wherein benzene class and aldehyde, ketone are main fragrance matter.Contain in two kinds of biscuit fragrance components
Measuring at most is Butylated Hydroxytoluene, and Butylated Hydroxytoluene is a kind of common oil antioxidant, slightly particularity smell, can effectively be delayed
Grease it is rancid, increase the storage phase of food.Aldehyde, letones have the fragrance of pleasant, such as have green grass, apple, rose
The fragrance such as rare, almond.Green wheat kernel biscuit has the fragrance matter of green wheat kernel itself compared to common biscuit, such as: 3,5- octadiene -2-
Ketone, 2- acyl pyrroles, maltol, 1- methylene -1H- indenes, sugar alcohol, γ-octalactone, butyl butyryl lactate.Therefore green wheat kernel cake
The dry fragrance for not only possessing common biscuit, also has special fragrance matter.
5 amino acid of table composition and content (mg/100g powder)
As shown in Table 5, compared with the total amino acid content of common biscuit, although the total amino acid content of green wheat kernel biscuit is lower
A bit, but the nutritive value of food depends primarily on the content and ratio of essential amino acid in protein.Green wheat kernel biscuit amino number
Amount is compared with mostly a kind of valine of blank biscuit, and valine is one of 8 kinds of amino acid needed by human.Essential amino acid accounts in biscuit
The ratio of total amino acid content is respectively as follows: common biscuit 20.74%, green wheat kernel biscuit 26.12%.As it can be seen that the battalion of green wheat kernel biscuit
It supports value and is higher than blank biscuit.
The sensory evaluation scores of embodiment 1-3 and comparative example 1-2 proceed as follows:
20 specialty evaluation persons are selected, according to subjective appreciation related request respectively to the color of biscuit, viscosity, toughness, mouth
Sense, flavor score, each index is 20 points, and for total score in terms of percentage, standards of grading are shown in Table 6.
The description of 6 organoleptic attribute deliberated index feature of table
| Factor of evaluation | Feature description | Scoring |
| Color | Green wheat kernel is distinctive emerald green | 0-20 points |
| Viscosity | It chews tasty and refreshing, does not stick to one's teeth | 0-20 points |
| Institutional framework | Mostly empty, poroid uniform, no-sundries are presented in cross section | 0-20 points |
| Mouthfeel | Exquisiteness is not coarse | 0-20 points |
| Flavor | Delicious flavour, non-greasy | 0-20 points |
Claims (7)
1. a kind of blueness wheat kernel biscuit, which is characterized in that the biscuit is made by the raw material of following parts by weight:
100 parts of green wheat flour, 18-21 parts of shortening, 25-28 parts of white granulated sugar, 1.1-1.3 parts of sodium bicarbonate, baking powder 1.3-1.5
Part, 4.3-4.6 parts of maltose, 14-16 parts of egg pulp and 6-8 parts of water.
2. blueness wheat kernel biscuit as described in claim 1, which is characterized in that every 100 parts green wheat flour are green by 10-30 parts of extruding
The full powder of wheat kernel and 70-90 parts of flour form.
3. blueness wheat kernel biscuit as claimed in claim 2, which is characterized in that the full powder of extruding blueness wheat kernel is obtained by laxative remedy
: green wheat kernel powder material water ratio is adjusted to 23-27%, carries out expanding treatment, treatment conditions using screw extruder are as follows: squeeze
130 DEG C -150 DEG C of temperature of pressure, rate of feeding 38-42 g/min, screw speed 160-180 r/min.
4. blueness wheat kernel biscuit as claimed in claim 3, which is characterized in that the condition of expanding treatment are as follows: green wheat kernel powder material contains
Water takes the lead in being adjusted to 25%, squeezes 140 DEG C of temperature, rate of feeding 40g/min, screw speed 160-180 r/min.
5. blueness wheat kernel biscuit as claimed in claim 2, which is characterized in that the flour is Plain flour.
6. a kind of preparation method of blueness wheat kernel biscuit, which is characterized in that steps are as follows:
1) prepare the full powder of extruding blueness wheat kernel: it is 23-27% that clean green wheat kernel powder, which is adjusted to material water ratio, is then being squeezed
130 DEG C -150 DEG C of temperature, screw extrusion, rate of feeding 38- are carried out under the conditions of screw speed 160-180 r/min
42 g/min are crushed after extruding and are obtained the full powder of extruding blueness wheat kernel；
2) prepare green wheat flour: take extruding blueness wheat kernel it is powder 10-30 part complete, 70-90 parts of Plain flour mix to obtain 100 parts of blueness wheat faces
Powder；
3) and face: taking 100 parts of green wheat flour to pour into dough mixing machine, by 18-21 parts of shortening, 25-28 parts of white granulated sugar, sodium bicarbonate 1.1-
1.3 parts, 1.3-1.5 parts of baking powder, 4.3-4.6 parts of maltose, 14-16 parts of egg pulp, 6-8 parts of water mix after pour into dough mixing machine, stir
Mix 10-15min；
4) it bakes: being biscuit by dough molding, be then baked in oven.
7. the preparation method of blueness wheat kernel biscuit as claimed in claim 6, which is characterized in that in step 4), be baked in an oven
When, 140 DEG C -160 DEG C of excessive internal heat temperature, lower fiery 125 DEG C -135 DEG C, toast 10-12 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115989823A (en) * | 2022-12-02 | 2023-04-21 | 西北农林科技大学 | Low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuits |
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| CN108887323A (en) * | 2018-07-07 | 2018-11-27 | 徐晟伟 | A kind of Soybean Dietary Fiber Biscuit and its production method |
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887323A (en) * | 2018-07-07 | 2018-11-27 | 徐晟伟 | A kind of Soybean Dietary Fiber Biscuit and its production method |
Non-Patent Citations (1)
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| 裴彤彤: "青麦仁全粉理化特性的研究及饼干制作应用", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115989823A (en) * | 2022-12-02 | 2023-04-21 | 西北农林科技大学 | Low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuits |
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Application publication date: 20190329 |