CN110623043A - 一种藜麦无糖饼干及其制备方法 - Google Patents
一种藜麦无糖饼干及其制备方法 Download PDFInfo
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
-
- 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
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种藜麦无糖饼干及其制备方法，涉及无糖饼干技术领域，一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉10～30份、蚕豆粉10～12份、苹果皮粉8～10份、玉米淀粉8～12份、起酥油5～8份、脱脂奶粉5～8份、木糖醇5～8份及小苏打3～5份，本发明以部分藜麦面粉替代小麦面粉制作无糖饼干，并创造性地加入蚕豆粉和苹果皮粉，此前并未见有此相关产品和专利记载，一方面使营养更加的全面、充分，适宜糖尿病患者、减肥人群食用，另一方面采用科学的配比使成品饼干品相优良、口味较佳，是值得推广的健康食品。
Description
技术领域
本发明涉及无糖饼干技术领域，具体涉及一种藜麦无糖饼干及其制备方法。
背景技术
无糖饼干是在普通饼干制作的基础上，添加了无糖原料---麦芽糖醇来代替白砂糖精心制作而成的。此种无糖饼干不仅保留了饼干的风味特点，而且在食疗方面更有显著的效果。麦芽糖醇具有防龋齿的功能，而且含热量低，在人体内不会使血糖升高，能够促进钙的吸收并能减少脂肪的形成，所以非常适合糖尿病、肥胖病患者及喜爱身材苗条的人群食用。把麦芽糖醇添加到食品中做成无糖食品，已成为21世纪人们的饮食时尚。
藜麦不仅富含优质蛋白、健康油脂及钙、铁、锌、维生素E等营养物质,还含有皂苷、多酚、黄酮等功能成分,具有提高人群健康,预防癌症、过敏、炎症及降低心血管疾病的功效,被国际营养学家称为“超级谷物”、“未来食品”、“粮食之母”、或“营养黄金”。继2004年“国际大米年”和2008年“国际土豆年”之后,在第67届联合国大会上将2013年设为“国际藜麦年”,联合国粮农组织(FAO)正式推荐藜麦为最适宜人类的“全营养食品”,并列入全球10大健康营养食品之一。近年来,藜麦产业倍受各国政府、学者及商家的关注,市场潜力极大。
使用藜麦面粉制作无糖饼干对其含量的要求较高，若藜麦面粉代替小麦面粉的比例过高，原料中的成分就不能很好地粘合在一起，影响饼干品质。
发明内容
本发明的目的在于：提供一种藜麦无糖饼干及其制备方法，解决使用藜麦面粉制作无糖饼干对其含量的要求较高，若藜麦面粉代替小麦面粉的比例过高，原料中的成分就不能很好地粘合在一起，影响饼干品质的问题。
本发明采用的技术方案如下：
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉10～30份、蚕豆粉10～12份、苹果皮粉8～10份、玉米淀粉8～12份、起酥油5～8份、脱脂奶粉5～8份、木糖醇5～8份及小苏打3～5份。
进一步地，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉15份、蚕豆粉10份、苹果皮粉9份、玉米淀粉8份、起酥油6份、脱脂奶粉5份、木糖醇5份及小苏打4份。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度195～210℃，时间10～13min；
D.烘烤完毕后自然冷却至水分在3％以下，温度25～30℃；
本发明所选用的藜麦是全谷全营养完全蛋白碱性食物，胚芽占种子的30％，且具有营养活性，优质藜麦的蛋白质含量高达16％-22％(牛肉20％)，品质与奶粉及肉类相当，富含多种氨基酸，其中有人体必需的全部9种必需氨基酸，比例适当且易于吸收，尤其富含植物中缺乏的赖氨酸，钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高，富含不饱和脂肪酸、类黄酮、B族维生素和E族维生素、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物，膳食纤维素含量高达7.1％，胆固醇为0，不含麸质，低脂，低热量(305kcal/100g)，低血糖(GI升糖值35，血糖标准为55)，几乎都是常见食物里最优秀的。
本发明所选用的蚕豆含蛋白质、碳水化合物、粗纤维、磷脂、胆碱、维生素B1、维生素B2、烟酸、和钙、铁、磷、钾等多种矿物质，犹其是磷和钾含量较高。蚕豆味甘、微辛，归脾、胃经，有治疗脾胃不键、水肿等病症的功效。
本发明所选用的苹果皮较果肉具有更强的抗氧化性，苹果皮的抗氧化作用较其它水果蔬菜都高，普通大小苹果的果皮抗氧化能力相当于800mg维生素C的抗氧化能力；苹果皮中的二十八烷醇还具有抗疲劳和增强体力的功效，苹果皮可以抑制齿垢的酶活性及口腔内细菌的生长，具有抗蚀作用，可以保护牙齿。还可以使皮肤白嫩，防止黑色素的生成，有美容功效。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
本发明以部分藜麦面粉替代小麦面粉制作无糖饼干，并创造性地加入蚕豆粉和苹果皮粉，此前并未见有此相关产品和专利记载，一方面使营养更加的全面、充分，适宜糖尿病患者、减肥人群食用，另一方面采用科学的配比使成品饼干品相优良、口味较佳，是值得推广的健康食品。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉1000g、藜麦面粉150g、蚕豆粉100g、苹果皮粉90g、玉米淀粉80g、起酥油60g、脱脂奶粉50g、木糖醇50g及小苏打40g。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度200℃，时间12min；
D.烘烤完毕后自然冷却至水分3％，温度30℃。
实施例2
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100g、藜麦面粉12g、蚕豆粉10g、苹果皮粉8g、玉米淀粉8g、起酥油5g、脱脂奶粉5g、木糖醇5g及小苏打3g。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度195℃，时间13min；
D.烘烤完毕后自然冷却至水分3％，温度30℃。
实施例3
一种藜麦无糖饼干，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100g、藜麦面粉30g、蚕豆粉12g、苹果皮粉10g、玉米淀粉12g、起酥油8g、脱脂奶粉8g、木糖醇8g及小苏打5g。
进一步地，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
进一步地，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
进一步地，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
一种藜麦无糖饼干的制备方法，具体包括以下步骤：
E.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
F.将面团经辊印机辊印成型成为饼胚；
G.将饼胚放入电烤箱中烘烤，温度210℃，时间10min；
H.烘烤完毕后自然冷却至水分2％，温度25℃；
实施例4
称取小麦面粉100g、蚕豆粉10g、苹果皮粉9g、玉米淀粉8g、起酥油6g、脱脂奶粉5g、木糖醇5g及小苏打4g，分别加上0～50g的藜麦面粉来制作藜麦无糖饼干，并对成品进行感官评价，具体的评价结果如表1所示：
表1感官评价结果表
| 序号 | 藜麦面粉含量(g) | 评价结果 |
| 1 | 10 | 颜色淡黄、有饼干香味、质地较紧 |
| 2 | 20 | 颜色淡黄、有饼干香味、质地正常 |
| 3 | 30 | 颜色淡黄、有饼干香味、质地正常 |
| 4 | 40 | 颜色淡黄、有饼干香味、质地偏松 |
| 5 | 50 | 颜色淡黄、有饼干香味、不能成型 |
将上表结果可以看出藜麦面粉的含量对饼干质地有较大影响，当小麦面粉100g时，藜麦面粉取10～30g较为合适，蚕豆粉有助于使饼干成型。
尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种藜麦无糖饼干，其特征在于，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉10～30份、蚕豆粉10～12份、苹果皮粉8～10份、玉米淀粉8～12份、起酥油5～8份、脱脂奶粉5～8份、木糖醇5～8份及小苏打3～5份。
2.根据权利要求1所述的一种藜麦无糖饼干，其特征在于，所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉15份、蚕豆粉10份、苹果皮粉9份、玉米淀粉8份、起酥油6份、脱脂奶粉5份、木糖醇5份及小苏打4份。
3.根据权利要求1中所述的一种藜麦无糖饼干，其特征在于，所述藜麦面粉是选用A级藜麦米碾磨并过100目筛制得的。
4.根据权利要求1中所述的一种藜麦无糖饼干，其特征在于，所述蚕豆粉是新鲜蚕豆经去皮、干燥、粉碎并过100目筛制得的。
5.根据权利要求1中所述的一种藜麦无糖饼干，其特征在于，所述苹果皮粉是新鲜苹果皮经过护色、干燥、粉碎并过100目筛制得的。
6.一种藜麦无糖饼干的制备方法，其特征在于，具体包括以下步骤：
A.按所需重量份数称取各原料组分，加入搅拌机混合均匀并搅拌成面团；
B.将面团经辊印机辊印成型成为饼胚；
C.将饼胚放入电烤箱中烘烤，温度195～210℃，时间10～13min；
D.烘烤完毕后自然冷却至水分在3％以下，温度25～30℃。
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| CN110122527A (zh) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | 一种无糖藜麦全粉饼干的制备方法 |
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| CN110122527A (zh) * | 2019-06-26 | 2019-08-16 | 中国农业大学 | 一种无糖藜麦全粉饼干的制备方法 |
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