CN110637859A - Selenium-rich purple perilla biscuit and making method thereof - Google Patents
Selenium-rich purple perilla biscuit and making method thereof Download PDFInfo
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 73
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 61
- 239000011669 selenium Substances 0.000 title claims abstract description 61
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 61
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims description 12
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 72
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000012054 meals Nutrition 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 11
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 11
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 10
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 238000004064 recycling Methods 0.000 abstract description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 10
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 5
- 229960004488 linolenic acid Drugs 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 238000007476 Maximum Likelihood Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A selenium-rich purple perilla biscuit and a preparation method thereof belong to the field of food processing. The invention provides a selenium-rich perilla biscuit and a preparation method thereof, aiming at effectively solving the recycling problem of perilla seed meal and simultaneously improving the selenium intake of residents in China. The biscuit is prepared from the following components in parts by weight: 50-100 parts of wheat flour, 10-20 parts of sugar, 15-20 parts of butter, 15-30 parts of perilla seed meal, 5-10 parts of corn starch, 5-10 parts of milk powder, 0.2-0.3 part of organic selenium yeast powder, 2-4 parts of honey, 0.5-1 part of ammonium bicarbonate, 0.5-1 part of sodium bicarbonate, 0.5-1 part of salt, 10-20 parts of egg liquid and 40-80 parts of water. The invention makes the perilla seed meal into the biscuit for the first time, not only effectively utilizes the perilla seed meal and increases the added value of the perilla product, but also adds the selenium-enriched yeast into the biscuit and improves the intake of the selenium element for human bodies.
Description
Technical Field
The invention is applied to the field of food processing, and particularly relates to a selenium-rich perilla biscuit and a making method thereof.
Background
Purple perilla (with the scientific name of Perillarutes (L.) Britt.) is also called red perilla, fragrant perilla and the like, is an annual herbaceous plant in the purple perilla of the Labiatae family, is widely planted in China, and is a traditional medicine-food homologous plant in China. The purple perilla has rich nutrition, and its stem and leaf contain protein, amino acid and trace elements essential for human body; the perilla seed contains rich protein and fat, the oil yield can reach more than 45 percent, the alpha-linolenic acid content in the perilla oil reaches about 60 percent, the alpha-linolenic acid is a precursor substance of docosahexaenoic acid (DHA) and can be converted into DHA in vivo and is an important component for the development of brain and optic nerves, at present, the development and research of perilla oil products are more at home and abroad, and the residual perilla seed meal cannot be effectively utilized, so that the huge waste of resources is caused.
Researches show that China is a country seriously lack of selenium, people can conveniently ingest selenium to improve the content of selenium in the body by making the selenium-rich biscuits, but the selenium-rich biscuits in the market are few at present.
Disclosure of Invention
The invention provides a selenium-rich perilla biscuit and a preparation method thereof, aiming at effectively solving the recycling problem of perilla seed meal and simultaneously improving the selenium intake of residents in China. The selenium-rich perilla biscuit is prepared from the following components in parts by weight: 50-100 parts of wheat flour, 10-20 parts of sugar, 15-20 parts of butter, 15-30 parts of perilla seed meal, 5-10 parts of corn starch, 5-10 parts of milk powder, 0.2-0.3 part of organic selenium yeast powder, 2-4 parts of honey, 0.5-1 part of ammonium bicarbonate, 0.5-1 part of sodium bicarbonate, 0.5-1 part of salt, 10-20 parts of egg liquid and 40-80 parts of water, wherein the perilla seed meal is a screened product obtained by grinding and sieving residual perilla seed meal after oil extraction.
Preferably, the perilla seed meal powder is prepared by grinding the residual cake after pressing perilla seed oil and then sieving the ground residue with a 120-mesh sieve.
Preferably, the wheat flour is a weak flour.
Preferably, the sugar is white granulated sugar.
Preferably, the selenium content of the organic selenium yeast powder is 300-500 mg/kg.
Preferably, the milk powder is sugar-free skimmed milk powder.
The invention relates to a method for making selenium-rich perilla biscuit, which comprises the following steps:
(1) first dough preparation: 20-40 parts of wheat flour, 5-10 parts of sugar, 10-20 parts of perilla seed meal, 0.2-0.3 part of organic selenium yeast powder and 10-20 parts of water, and mixing to prepare a dough;
(2) dough fermentation: placing the prepared dough in a thermostat with the temperature of 16-20 ℃ and the relative humidity of 40-60%, and fermenting for 1-3 hours;
(3) and (3) second dough preparation: adding 30-60 parts of wheat flour, 5-10 parts of perilla seed meal, 5-10 parts of sugar, 15-20 parts of butter, 5-10 parts of corn starch, 5-10 parts of milk powder, 2-4 parts of honey, 0.5-1 part of ammonium bicarbonate, 0.5-1 part of sodium bicarbonate, 0.5-1 part of salt, 10-20 parts of egg liquid and 30-60 parts of water into the fermented dough for 25 minutes, keeping the dough at the temperature of 30 ℃, and standing for 15-20 minutes after the dough is prepared;
(4) dough sheet calendering and molding: rolling the dough obtained in the step (3), thinning the dough to the thickness of 1-1.2 mm, and performing roll cutting molding to obtain a biscuit mold body;
(5) baking: and (4) baking the biscuit mold body obtained in the step (4) at the baking temperature of 180-200 ℃ for 10-15 minutes, and cooling to obtain the selenium-rich perilla biscuit.
Advantageous effects
The invention makes the perilla seed meal into the biscuit for the first time, not only effectively utilizes the perilla seed meal and increases the added value of the perilla product, but also adds the selenium-rich yeast powder, thereby improving the absorption rate of the selenium element by human body. The biscuit prepared by the invention not only has the special aroma of the purple perilla, is rich in protein, amino acid, multiple vitamins and trace elements, but also can improve the absorption rate of the selenium element by human bodies. After being taken into a human body, the alpha-linolenic acid contained in the perilla biscuit can reduce cholesterol, blood fat, cardiovascular and cerebrovascular diseases and the like; the selenium-supplementing nutritional health-care biscuit prepared by using the organic selenium yeast has the effects of improving immunity and resisting aging, is particularly suitable for modern people to eat, has simple and scientific process method, is easy to operate, and is suitable for industrial mass production.
Detailed Description
Organic selenium yeast powder, Zhejiang Yinuo Biotechnology Co., Ltd.A brand name of 43638902431 is popular.
Example 1 selenium-rich perilla biscuit and a preparation method thereof.
The selenium-rich biscuit is prepared from the following components in parts by weight: 75 parts of low-gluten flour, 16 parts of white granulated sugar, 16 parts of butter, 25 parts of perilla seed meal, 8 parts of corn starch, 8 parts of sugar-free skimmed milk powder, 0.25 part of organic selenium yeast powder, 34 parts of honey, 0.6 part of ammonium bicarbonate, 0.6 part of sodium bicarbonate, 0.7 part of salt, 15 parts of egg liquid and 65 parts of water, wherein the perilla seed meal powder is prepared by cleaning and drying selected perilla seeds, grinding residual meal after oil extraction into powder and sieving the powder with a 120-mesh sieve, and the selenium content of the organic selenium yeast powder is 400 mg/kg.
The preparation method comprises the following steps:
(1) first dough preparation: 30 parts of low-gluten flour, 8 parts of white granulated sugar, 17 parts of perilla seed meal, 0.25 part of organic selenium yeast powder and 15 parts of water, and mixing to prepare dough;
(2) dough fermentation: placing the prepared dough in a thermostat with the temperature of 18 ℃ and the relative humidity of 50 percent, and fermenting for 2 hours;
(3) and (3) second dough preparation: adding 45 parts of low-gluten flour, 8 parts of perilla seed meal, 8 parts of white granulated sugar, 16 parts of butter, 8 parts of corn starch, 8 parts of sugar-free skim milk powder, 3 parts of honey, 0.6 part of ammonium bicarbonate, 0.6 part of sodium bicarbonate, 0.7 part of salt, 15 parts of egg liquid and 50 parts of water into the fermented dough, standing for 18 minutes after the dough is prepared, wherein the time is 25 minutes, and the temperature of the dough is 30 ℃;
(4) dough sheet calendering and molding: rolling the dough obtained in the step (3), thinning the dough to the thickness of 1.1 mm, and performing roll cutting molding to obtain a biscuit mold body;
(5) baking: and (4) baking the biscuit mould body obtained in the step (4) at the baking temperature of 190 ℃ for 13 minutes until the biscuit turns slightly yellow, and cooling to obtain the fermented purple perilla biscuit.
Example 2 selenium-rich perilla biscuit and its making process.
The selenium-rich biscuit is prepared from the following components in parts by weight: 50 parts of low-gluten flour, 10 parts of white granulated sugar, 15 parts of butter, 15 parts of perilla seed meal, 5 parts of corn starch, 5 parts of sugar-free skimmed milk powder, 0.2 part of organic selenium yeast powder, 2 parts of honey, 0.5 part of ammonium bicarbonate, 0.5 part of sodium bicarbonate, 0.5 part of salt, 10 parts of egg liquid and 40 parts of water, wherein the perilla seed meal powder is prepared by cleaning and drying selected perilla seeds, grinding residual meal after oil extraction into powder and sieving the powder with a 120-mesh sieve, and the selenium content of the organic selenium yeast powder is 300 mg/kg.
The preparation method comprises the following steps:
(1) first dough preparation: 20 parts of low-gluten flour, 5 parts of white granulated sugar, 10 parts of perilla seed meal, 0.2 part of organic selenium yeast powder and 10 parts of water, and mixing to prepare dough;
(2) dough fermentation: placing the prepared dough in a thermostat with the temperature of 16 ℃ and the relative humidity of 40 percent, and fermenting for 1 hour;
(3) and (3) second dough preparation: adding 30 parts of low-gluten flour, 5 parts of perilla seed meal, 5 parts of white granulated sugar, 15 parts of butter, 5 parts of corn starch, 5 parts of sugar-free skim milk powder, 2 parts of honey, 0.5 part of ammonium bicarbonate, 0.5 part of sodium bicarbonate, 0.5 part of salt, 10 parts of egg liquid and 30 parts of water into the fermented dough, standing for 15 minutes after the dough is prepared, wherein the time is 25 minutes, the temperature of the dough is 30 ℃;
(4) dough sheet calendering and molding: rolling the dough obtained in the step (3), thinning the dough to the thickness of 1 mm, and performing roll cutting molding to obtain a biscuit mold body;
(5) baking: and (4) baking the biscuit mold body obtained in the step (4) at the temperature of 180 ℃ for 10 minutes until the color of the biscuit slightly turns yellow, and cooling to obtain the fermented purple perilla biscuit.
Example 3 selenium-rich perilla biscuit and its making process.
The selenium-rich biscuit is prepared from the following components in parts by weight: 100 parts of low-gluten flour, 20 parts of white granulated sugar, 20 parts of butter, 30 parts of perilla seed meal, 10 parts of corn starch, 10 parts of sugar-free skimmed milk powder, 0.3 part of organic selenium yeast powder, 4 parts of honey, 1 part of ammonium bicarbonate, 1 part of sodium bicarbonate, 1 part of salt, 20 parts of egg liquid and 80 parts of water, wherein the perilla seed meal is prepared by cleaning, drying in the sun and grinding the residual cake after oil extraction into powder and sieving the powder with a 120-mesh sieve, and the selenium content of the organic selenium yeast powder is 500 mg/kg.
The preparation method comprises the following steps:
(1) first dough preparation: 40 parts of low-gluten flour, 10 parts of white granulated sugar, 20 parts of perilla seed meal, 0.3 part of organic selenium yeast powder and 20 parts of water, and mixing to prepare dough;
(2) dough fermentation: placing the prepared dough in a thermostat with the temperature of 20 ℃ and the relative humidity of 60 percent, and fermenting for 3 hours;
(3) and (3) second dough preparation: adding 60 parts of low-gluten flour, 10 parts of perilla seed meal, 10 parts of white granulated sugar, 20 parts of butter, 10 parts of corn starch, 10 parts of sugar-free skim milk powder, 4 parts of honey, 1 part of ammonium bicarbonate, 1 part of sodium bicarbonate, 1 part of salt, 20 parts of egg liquid and 60 parts of water into the fermented dough, keeping the dough at the temperature of 30 ℃ for 25 minutes, and standing for 20 minutes after the dough is prepared;
(4) dough sheet calendering and molding: rolling the dough obtained in the step (3), thinning the dough to the thickness of 1.2 minutes, and performing roll cutting molding to obtain a biscuit mold body;
(5) baking: and (4) baking the biscuit mold body obtained in the step (4) at the baking temperature of 200 ℃ for 15 minutes until the color of the biscuit slightly turns yellow, and cooling to obtain the fermented purple perilla biscuit.
In order to verify the effect of the perilla biscuit prepared in the above embodiment, the biscuits prepared in embodiments 1-3 are respectively taken, and the performance test is carried out after the freshly baked biscuit is placed for 4 hours at normal temperature, and the specific test process is as follows: selecting 10 boys and 10 girls, uniformly carrying out sensory evaluation test on the biscuits, wherein 20 girls have no special interest on color, aroma and taste, and each group is respectively repeated three times, and the full score is 100. After 20 classmates, the average score is taken as an evaluation score, and the specific measurement results are shown in table 1: according to the sensory evaluation table, the scores of the three examples 1, 2 and 3 are all over 85 points, which shows that the formulas of the three examples meet the popular taste standard.
TABLE 1 organoleptic evaluation chart of selenium-enriched perilla biscuit
The protein content is measured according to the national standard GB 5009.5-2016, the fat content is measured according to the national standard GB 5009.6-2016, the carbohydrate content is measured according to the national standard GB 5009.7-2016, and the dietary fiber content is measured according to the national standard GB 5009.88-2014. The sodium content is measured according to the national standard GB 5009.91-2017, the alpha-linolenic acid content is measured according to the national standard GB28404-2012, the selenium content is measured according to the national standard GB5009.93-2017, the nutrient components of the biscuits prepared in the examples are shown in the following table, the total number of colonies and the total number of escherichia coli are measured by a plate counting method according to the method specified in GB 4789.3-2016, and the maximum likelihood number (MPN) of coliform colonies in food specified in GB 4789.3-2016 is not more than 30MPN/100 g. The maximum likelihood (MPN) of coliform colonies for the biscuit prepared in example 1 was 27MPN/100 g.
TABLE 2 nutrient composition Table
| Item | Example 1 | Example 2 | Example 3 | National standard |
| Protein content | 6.43g/100g | 4.16g/100g | 8.67g/100g | GB 5009.5-2016 |
| Fat content | 14.16g/100g | 13.32g/100g | 14.39g/100g | GB 5009.6-2016 |
| Carbohydrate content | 64.13g/100g | 70.17g/100g | 60.56g/100g | GB 5009.7-2016 |
| Sodium content | 273mg/100g | 251mg/100g | 285mg/100g | GB 4789.3-2016 |
| Dietary fiber content | 5.97g/100g | 6.27g/100g | 4.48g/100g | GB 5009.88-2014 |
| Alpha-linolenic acid content | 294mg/100g | 246mg/100g | 307mg/100g | GB 28404-2012 |
| Selenium content | 0.177mg/100g | 0.145mg/100g | 0.187mg/100g | GB 5009.93-2017 |
Claims (7)
1. The selenium-rich perilla biscuit is characterized by being prepared from the following components in parts by weight: 50-100 parts of wheat flour, 10-20 parts of sugar, 15-20 parts of butter, 15-30 parts of perilla seed meal, 5-10 parts of corn starch, 5-10 parts of milk powder, 0.2-0.3 part of organic selenium yeast powder, 2-4 parts of honey, 0.5-1 part of ammonium bicarbonate, 0.5-1 part of sodium bicarbonate, 0.5-1 part of salt, 10-20 parts of egg liquid and 40-80 parts of water, wherein the perilla seed meal is a sieved substance obtained by grinding perilla seed meal after oil extraction.
2. The selenium-enriched perilla biscuit according to claim 1, wherein the perilla seed meal powder is obtained by grinding perilla seed meal after oil extraction and sieving the ground perilla seed meal with a 120-mesh sieve.
3. The selenium-enriched perilla biscuit according to claim 1, wherein the wheat flour is low-gluten flour.
4. The selenium-enriched perilla biscuit of claim 1, wherein the sugar is white granulated sugar.
5. The selenium-enriched perilla biscuit according to claim 1, wherein the selenium content of the organic selenium yeast powder is 300-500 mg/kg.
6. The selenium-enriched perilla biscuit according to claim 1, wherein the milk powder is sugar-free skimmed milk powder.
7. The method for making the selenium-rich perilla biscuit of any one of claims 1 to 6 comprises the following specific steps:
(1) first dough preparation: 20-40 parts of wheat flour, 5-10 parts of sugar, 10-20 parts of perilla seed meal, 0.2-0.3 part of organic selenium yeast powder and 10-20 parts of water, and mixing to prepare a dough;
(2) dough fermentation: placing the prepared dough in a thermostat with the temperature of 16-20 ℃ and the relative humidity of 40-60%, and fermenting for 1-3 hours;
(3) and (3) second dough preparation: adding 30-60 parts of wheat flour, 5-10 parts of perilla seed meal, 5-10 parts of sugar, 15-20 parts of butter, 5-10 parts of corn starch, 5-10 parts of milk powder, 2-4 parts of honey, 0.5-1 part of ammonium bicarbonate, 0.5-1 part of sodium bicarbonate, 0.5-1 part of salt, 10-20 parts of egg liquid and 30-60 parts of water into the fermented dough for 25 minutes, keeping the dough at the temperature of 30 ℃, and standing for 15-20 minutes after the dough is prepared;
(4) dough sheet calendering and molding: rolling the dough obtained in the step (3), thinning the dough to the thickness of 1-1.2 mm, and performing roll cutting molding to obtain a biscuit mold body;
(5) baking: and (4) baking the biscuit mold body obtained in the step (4) at the baking temperature of 180-200 ℃ for 10-15 minutes, and cooling to obtain the selenium-rich perilla biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911148663.7A CN110637859A (en) | 2019-11-21 | 2019-11-21 | Selenium-rich purple perilla biscuit and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911148663.7A CN110637859A (en) | 2019-11-21 | 2019-11-21 | Selenium-rich purple perilla biscuit and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN110637859A true CN110637859A (en) | 2020-01-03 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156230A (en) * | 2017-06-08 | 2017-09-15 | 贵港市光速达电子科技有限公司 | A kind of purple perilla biscuit and preparation method thereof |
| CN107467147A (en) * | 2017-09-06 | 2017-12-15 | 张永霞 | A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding |
| CN107646947A (en) * | 2017-11-03 | 2018-02-02 | 孝感市鲁建农业开发有限公司 | A kind of nut biscuits and preparation method thereof |
| CN110432306A (en) * | 2019-08-05 | 2019-11-12 | 大余县牡丹亭旅游食品有限公司 | A kind of selenium-rich biscuit and preparation method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156230A (en) * | 2017-06-08 | 2017-09-15 | 贵港市光速达电子科技有限公司 | A kind of purple perilla biscuit and preparation method thereof |
| CN107467147A (en) * | 2017-09-06 | 2017-12-15 | 张永霞 | A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding |
| CN107646947A (en) * | 2017-11-03 | 2018-02-02 | 孝感市鲁建农业开发有限公司 | A kind of nut biscuits and preparation method thereof |
| CN110432306A (en) * | 2019-08-05 | 2019-11-12 | 大余县牡丹亭旅游食品有限公司 | A kind of selenium-rich biscuit and preparation method |
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