CN110692681A - Crisp biscuits containing seaweed and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a crisp biscuit containing seaweed and a preparation method of the crisp biscuit. The method comprises the following steps: (1) pretreatment of seaweed: taking seaweed and homogenizing; or taking dry powder of seaweed; (2) preparing raw materials: selecting low-gluten flour, seaweed homogenate or seaweed dry powder, vegetable oil, salt, baking soda, aluminum-free baking powder and flavoring spice as raw materials; (3) powder mixing and dough kneading: taking seaweed homogenate or seaweed dry powder as a raw material, mixing the seaweed homogenate or seaweed dry powder with other raw materials, and kneading into dough; (4) rolling and forming; (5) baking; (6) cooling; (7) and (6) packaging. The invention has the beneficial effects that: the biscuit prepared by the invention is sugar-free, has various flavors and good antioxidant activity, and can increase the health care effect while satisfying the taste bud of people.

Description

Crisp biscuits containing seaweed and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a crisp biscuit containing seaweed and a preparation method of the crisp biscuit.

Background

The seaweed is a general name of seaweed such as kelp, laver, undaria pinnatifida, agar and the like, the most widely used seaweed at present comprises the kelp, the undaria pinnatifida and the laver, the food processing modes mainly comprise light dry, salt dry and salt pickling, and the domestic common seaweed is processed products such as seasoning kelp shreds, kelp knots, kelp rolls, seaweed and the like. Although there are reports on leisure foods such as biscuits, related products are rarely seen in the market, and one reason for this is that consumers cannot adapt to the special fishy smell of seaweed in pastries. With the improvement of living standard of people and the concern on health, the requirements on leisure food are higher and higher, the people do not simply pursue color, aroma and taste, and meanwhile pay attention to the functionality of the people. Crisp biscuits are a type of snack food that people like to consume, usually contain high sugar and fat, and relatively low nutritional content.

CN104824107A discloses an oyster seaweed biscuit which is characterized by being prepared from the following raw materials in parts by weight: 520 parts of low-gluten flour, 130 parts of vegetable oil, 70-80 parts of eggs, 55-65 parts of water, 50-55 parts of white sugar, 5-30 parts of oyster baking powder, 35-40 parts of milk powder, 5-7 parts of salt, 5-50 parts of seaweed and 3-5 parts of baking soda. The preparation method comprises the following steps:

s1, weighing the raw material components according to the formula;

s2, shelling and cleaning the oysters weighed in the step S1, and baking the oysters at 100-120 ℃ to obtain oyster baking powder;

s3, mixing the low-gluten flour weighed in the step S1, white sugar, milk powder, salt and baking soda, and uniformly stirring;

s4, mixing the water and the seaweed weighed in the step S1, fully absorbing the water by the seaweed, and beating the seaweed into seaweed pulp for later use by a beating machine;

s5, adding the eggs weighed in the step S1 into the seaweed paste obtained in the step S4, adding vegetable oil, and uniformly mixing to obtain a mixture;

s6, adding the oyster baking powder obtained in the step S2 into the mixture obtained in the step S5, mixing with the material obtained in the step S3, stirring uniformly to form a dough, and fermenting for 5 minutes to obtain a dough;

s7, rolling the dough obtained in the step S6 to be thin, then molding biscuits into biscuit blanks by pressing, putting the biscuit blanks into an electric oven, controlling the temperature according to the conditions of 160 ℃ for upper fire and 140 ℃ for lower fire, and baking to be cooked.

In the scheme in the patent document, the nutrition value and the crisp taste of the biscuit can be improved by adding the oyster baking powder, the difficulty of biscuit forming can be improved by adding the seaweed and utilizing the tackifying effect of the seaweed, and the high-quality biscuit which is rich in nutrition, good in crisp feeling and not easy to break is manufactured. The above-mentioned documents are intended to solve the problem of removing the fishy smell caused by the addition of oysters and seaweeds by baking. For details, in paragraph [0006] of the above patent document, oysters have a certain fishy smell of marine products, and can be deodorized and fragrant by baking; paragraph [0007] discloses that in actual production, adding oyster baking powder can reduce the viscosity of the biscuit and increase the crisp feeling, but also can cause a fragile phenomenon, thus increasing the difficulty of production. The addition of seaweed can increase viscosity to prevent friability.

Through a plurality of experiments, the inventor finds that when the seaweed is applied to biscuit making, although the seaweed can be prevented from being broken to a certain extent, the seaweed still has fishy smell after being baked, and the fishy smell is very difficult to completely remove; in addition, how to improve the nutritional value and the health care effect of the biscuit is also a problem to be solved urgently in the current market.

Disclosure of Invention

In order to solve the technical problems, the invention provides a preparation method of salty seaweed crisp biscuits, which endows seaweed elements to the manufacture of the traditional crisp biscuits, compared with the existing preparation method of seaweed biscuits, the seaweed biscuits are not added with sugar, but are made into brackish taste by fully considering the characteristic of seaweed salty taste, the flavor of the seaweed biscuits is enriched by adding various flavoring spices, the cold property of seaweed is neutralized, adverse reactions generated by people with weak spleen and stomach after eating the seaweed biscuits are avoided, the efficacy value of the seaweed biscuits is further enhanced, and the seaweed biscuits have good health care effect on people accepted by consumers while meeting the taste buds of the consumers;

in order to remove the fishy smell of the seaweed, the invention adopts the modes of fermentation, adding the fishy smell removing raw material and ultrahigh pressure treatment to make the biscuit have more pleasant and acceptable mouthfeel and flavor.

The invention is realized by the following technical scheme:

a preparation method of crisp biscuits containing seaweed comprises the following steps:

(1) pretreatment of seaweed:

taking seaweed and homogenizing; or taking dry powder of seaweed;

the preparation method of the seaweed homogenate comprises the following steps: cleaning seaweed, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the obtained seaweed, and homogenizing to obtain seaweed homogenate;

the preparation method of the seaweed dry powder comprises the following steps: cutting the whole seaweed into small pieces after cleaning, repeatedly soaking and washing, controlling the moisture, drying, crushing and sieving to obtain seaweed dry powder for later use;

(2) preparing raw materials: selecting low-gluten flour, seaweed homogenate, vegetable oil, salt, baking soda, aluminum-free baking powder and flavoring spice as raw materials;

or selecting low-gluten flour, seaweed dry powder, vegetable oil, salt, baking soda, aluminum-free baking powder, flavoring essence and purified water as raw materials;

(3) powder mixing and dough kneading:

taking seaweed homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and flavoring essence, dividing into two parts, adding the seaweed homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking the seaweed dry powder as a raw material, fully and uniformly mixing flour, the seaweed dry powder and the flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, baking soda and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the seaweed crisp biscuit product.

(1) Wherein the seaweed is at least one of herba Zosterae Marinae, thallus Porphyrae, Cyrtymenia Sparsa, and Ulva lactuca;

during the preparation of the seaweed homogenate, seaweed: water 2: 3-3: 2, the weight ratio of the components is;

the granularity of the seaweed dry powder is controlled to be 100-200 meshes;

preferably, the drying mode is drying, and the drying temperature is 60-80 ℃.

(2) And (3) the flavoring spice is at least one of cumin powder, pepper powder, chili powder, turmeric powder and curry powder.

(2) In the method, 100-150 parts of low-gluten flour, 80-100 parts of seaweed homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder and 1-5 parts of flavoring spice are selected as raw materials;

or selecting 100-150 parts of low-gluten flour, 10-20 parts of dried seaweed powder, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring and 50-100 parts of purified water as raw materials.

(4) In the middle, roll forming: rolling the dough to form a sheet with a thickness of 0.1-0.3 cm, and tabletting by using a die.

Preferably, in the step (5), the biscuit blanks formed by tabletting are placed in a baking tray in order and are baked in an oven at the temperature of 150-200 ℃ for 10-20 min.

The preparation method of the crisp biscuits containing the seaweed comprises the following steps:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the herba Zosterae Marinae, and homogenizing to obtain herba Zosterae Marinae homogenate;

in the preparation process of kelp homogenate, kelp: water 2: 3-3: 2, the weight ratio of the components is;

(2) preparing raw materials: selecting 100-150 parts of low-gluten flour, 80-100 parts of kelp homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder and 1-5 parts of flavoring essence as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and seasoning flavor, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder and flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, sodium bicarbonate and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

The preparation method of the crisp biscuits containing the seaweed comprises the following steps:

(1) kelp pretreatment:

the preparation method of the kelp dry powder comprises the following steps: cutting the whole kelp into small pieces after cleaning, repeatedly soaking and washing, controlling the moisture, drying at 60-80 ℃, crushing and sieving to obtain kelp dry powder for later use;

controlling the particle size of the kelp dry powder to be 100-200 meshes;

(2) selecting 100-150 parts of low-gluten flour, 10-20 parts of dry kelp powder, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring and 50-100 parts of purified water as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and seasoning flavor, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder and flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, sodium bicarbonate and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

The preparation method of the crisp biscuits containing seaweed comprises the following steps:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning kelp, cutting the kelp into small pieces, repeatedly soaking and washing, draining, adding purified water into the obtained kelp, homogenizing, and carrying out ultrahigh pressure treatment on the obtained slurry at 30 ℃ and 450MPa for 8-12 min; obtaining kelp homogenate;

in the preparation process of kelp homogenate, kelp: water 2: 3-3: 2, the weight ratio of the components is;

or preparing dry kelp powder: the kelp is integrally cleaned, cut into small pieces, repeatedly soaked and washed, treated under the ultrahigh pressure of 450MPa at the temperature of 30 ℃ for 8-12 min, dried at the temperature of 60-80 ℃, crushed and sieved to obtain kelp dry powder for later use;

controlling the particle size of the kelp dry powder to be 100-200 meshes;

(2) preparing raw materials: selecting 100-150 parts of low-gluten flour, 80-100 parts of kelp homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring essence and 0.01-0.05 part of nitraria tangutorum bobr extract as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and seasoning flavor, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder and flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, sodium bicarbonate and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

As a preferred embodiment of the present invention, the method for preparing crisp cookies containing seaweed comprises the following steps:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning kelp, cutting the kelp into small pieces, repeatedly soaking and washing, draining, adding purified water into the obtained kelp, homogenizing, and carrying out ultrahigh pressure treatment on the obtained slurry at 30 ℃ and 450MPa for 8-12 min; obtaining kelp homogenate;

in the preparation process of kelp homogenate, kelp: water 2: 3-3: 2, the weight ratio of the components is;

or preparing dry kelp powder: the kelp is integrally cleaned, cut into small pieces, repeatedly soaked and washed, treated under the ultrahigh pressure of 450MPa at the temperature of 30 ℃ for 8-12 min, dried at the temperature of 60-80 ℃, crushed and sieved to obtain kelp dry powder for later use;

controlling the particle size of the kelp dry powder to be 100-200 meshes;

(2) preparing raw materials: selecting 100-150 parts of low-gluten flour, 80-100 parts of kelp homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring essence and 0.01-0.05 part of nitraria tangutorum bobr extract as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder, flavoring essence and nitraria tangutorum bobr extract, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder, the seasoning flavor and the nitraria tangutorum bobr extract, dividing the mixture into two parts, adding vegetable oil into one part, adding purified water in which salt, baking soda and aluminum-free baking powder are dissolved into the other part, respectively stirring the two parts uniformly to form paste, mixing the paste and the paste to form dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

Compared with the existing preparation method of the seaweed biscuit, the seaweed biscuit is made into a slightly salty taste without adding saccharides but fully considering the salty property of the seaweed, and the flavor of the seaweed biscuit is enriched by adding various seasoning spices, so that adverse reactions generated after people with weak spleen and stomach eat the seaweed biscuit are avoided, the efficacy value of the seaweed biscuit is further enhanced, and the seaweed biscuit has a good health-care effect on people accepted by consumers while meeting the taste buds of the consumers.

Cuminum cyminum has rich nutrition value, such as polysaccharide, fat, protein, and various minerals such as K, Zn, Ca, Mg, etc., and also contains alkaloid, flavone and glycosides thereof. The pepper has high nutritive value and contains nutrient components such as vitamin A, vitamin B2, vitamin C, copper, iron, zinc and the like. The main active ingredient of pepper is piperine, and also contains a certain amount of aromatic oil, crude protein, starch and soluble nitrogen, and has the functions of removing fishy smell, removing greasiness and promoting digestion, and the aromatic smell of pepper can make people have a wide appetite and stimulate appetite. The Curcuma rhizome contains curcumin compounds such as curcumin, bisdemethoxycurcumin, etc., and sesquiterpene compounds such as Curcuma rhizome new copper, etc.; and volatile oil components such as turmerone, campesterol, and metal elements such as potassium, sodium, magnesium, and calcium. The curry mainly comprises Curcuma rhizome powder, fructus Zanthoxyli, fructus Anisi Stellati, fructus Tsaoko, fructus Piperis, cortex Cinnamomi Japonici, flos Caryophylli, and fructus Coriandri. The addition of the raw materials can further enrich the nutrition of the biscuit. In addition, the flavoring has warm nature, has the effect of warming the middle-jiao to dispel cold, and can just neutralize the cold nature of the seaweed, so the flavoring is suitable for various people.

Compared with the prior art, the invention has the beneficial effects that:

(1) the high-quality low-gluten flour and the seaweed are used for making biscuits, the made biscuits are sugar-free biscuits, the influence of high sugar on the body health of consumers is avoided, meanwhile, flavoring spices such as turmeric, cumin, pepper and the like are added in the dough kneading process, the taste is rich, the biscuits are crisp and tasty, and good eating experience can be brought to the consumers;

(2) the fishy smell of the seaweed biscuits is thoroughly removed through specific process treatment, and particularly, the fishy smell of the biscuits is removed through ultrahigh pressure treatment and the nitraria tangutorum bobr extract;

(3) the biscuit is reasonable in raw material matching, the seaweed is added to enrich the nutrition of the biscuit, but the seaweed is cold in nature, and the seasoning spice is warm in nature, has the effect of warming the middle warmer and dispelling cold, and can exactly neutralize the cold nature of the seaweed, so that the biscuit is suitable for various people;

(4) in the embodiment of the invention, the method for preparing the biscuit by fermenting the kelp raw material and combining the ultrahigh pressure treatment and the nitraria tangutorum bobr extract has the advantages that the fishy smell can be removed more thoroughly, and the antioxidant activity of the biscuit is synergistic; the principle is that more intracellular substances can be released by ultrahigh pressure treatment, during the fermentation process, the fishy smell substances are converted into other products by lactic acid bacteria, so that the fishy smell components are reduced or eliminated, and the subsequent addition of the nitraria tangutorum bobr extract has a certain covering effect, so that the aim of removing the fishy smell more thoroughly is fulfilled;

(5) the biscuits have a certain health-care effect, and meanwhile, the shelf life of the biscuits is further prolonged due to the addition of the seaweed, the seasoning, the nitraria tangutorum bobr extract and the processing of the seaweed raw material in an ultrahigh pressure and lactic acid bacteria fermentation mode, so that the active ingredients of the biscuits are fully released, the antioxidant activity of the biscuits is greatly improved, and the antioxidant activity of the biscuits is increased.

Detailed Description

The present invention will be further described with reference to specific examples so that those skilled in the art may better understand the present invention, but the present invention is not limited thereto.

Example 1

A preparation method of a crisp biscuit containing kelp comprises the following steps:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the herba Zosterae Marinae, and homogenizing to obtain herba Zosterae Marinae homogenate;

in the preparation process of kelp homogenate, kelp: water 2: 3, the weight ratio of the components is;

(2) preparing raw materials: selecting 120 parts of low-gluten flour, 90 parts of kelp homogenate, 40 parts of vegetable oil, 1 part of salt, 1 part of baking soda, 1 part of aluminum-free baking powder, 2 parts of turmeric and 2 parts of cumin as raw materials;

the flavoring spices are not limited to the cumin powder, pepper powder, chili powder, turmeric powder and curry powder related by the invention, and can also be other seasonings, such as lemon powder, dried orange peel powder, cinnamon powder and the like;

(3) powder mixing and dough kneading:

mixing flour, salt, sodium bicarbonate, aluminum-free baking powder, and flavoring essence thoroughly, dividing into two parts, adding herba Zosterae Marinae homogenate into one part, adding peanut oil (or other edible vegetable oil such as oleum Maydis, soybean oil, and oleum Olivarum) into the other part, stirring respectively, mixing, and making into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of about 0.2cm, and tabletting and molding by adopting a mold;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 15min at 180 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

Example 2

A preparation method of a crisp biscuit containing kelp comprises the following steps:

(1) kelp pretreatment:

the preparation method of the kelp dry powder comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, draining, drying at 70 deg.C, pulverizing, and sieving to obtain herba Zosterae Marinae dry powder;

the particle size of the kelp dry powder is controlled to be 150 meshes;

(2) selecting 120 parts of low-gluten flour, 15 parts of kelp dry powder, 40 parts of peanut oil, 1 part of salt, 1 part of baking soda, 1 part of aluminum-free baking powder, 2 parts of spice pepper and 80 parts of purified water as raw materials;

(3) powder mixing and dough kneading:

mixing flour, dry powder of herba Zosterae Marinae and flavoring essence thoroughly, dividing into two parts, adding peanut oil in one part and purified water with salt, sodium bicarbonate and aluminum-free baking powder dissolved in the other part, stirring to form paste, mixing, and making into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.2cm, and tabletting and molding by adopting a mold;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 15min at 180 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

Example 3

A preparation method of a short biscuit containing sargassum fusiforme comprises the following steps:

(1) processing the sargassum fusiforme: cleaning Cyrtymenia Sparsa, cutting into small pieces, repeatedly soaking and washing for 3 times, draining, and homogenizing with purified water at a ratio of 1:1 to obtain Cyrtymenia Sparsa homogenate;

(2) the raw material ratio is as follows: selecting 140 parts of high-quality low-gluten flour, 100 parts of sargassum fusiforme homogenate, 10 parts of peanut oil, 1.0 part of salt, 0.5 part of baking soda and 1.5 parts of cumin powder in parts by weight;

(3) powder mixing and dough kneading: fully and uniformly mixing flour, salt, baking soda and cumin powder, adding kelp into one part of the mixture to be homogenized, adding peanut oil into the other part of the mixture to be respectively and uniformly stirred and then mixed to be dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.2cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 15min at 175 ℃ in an oven;

(6) and (3) cooling: placing the baked raw materials into a special food cooler to be cooled to normal temperature;

(7) packaging: and (5) packaging the cooled biscuits by filling nitrogen to obtain the sargassum fusiforme crisp biscuit product.

Example 4

A preparation method of a crisp biscuit containing kelp comprises the following steps:

(1) the processing method of the kelp dry powder comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing for 3 times, drying, oven drying at 60 deg.C in a drying container, pulverizing, and sieving to obtain 100 mesh herba Zosterae Marinae dry powder;

(2) the raw material ratio is as follows: selecting 140 parts of high-quality low-gluten flour, 11 parts of kelp dry powder, 40 parts of olive oil, 1.5 parts of salt, 1 part of baking soda, 2 parts of cumin powder, 0.04 part of nitraria tangutorum bobr extract and 60 parts of purified water in parts by weight;

(3) powder mixing and dough kneading: mixing flour, herba Zosterae Marinae dry powder, Cuminum celery powder, and fructus Rosae Davuricae extract, dividing into two parts, adding oleum Olivarum in one part, adding purified water containing salt, sodium bicarbonate, and aluminum-free baking powder, stirring to obtain paste, mixing, and making into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10min at 175 ℃ in an oven;

(6) and (3) cooling: placing the baked raw materials into a special food cooler to be cooled to normal temperature;

(7) packaging: and (5) packaging the cooled biscuits by filling nitrogen to obtain the seaweed crisp biscuit product.

Example 5

A preparation method of a crisp biscuit containing kelp comprises the following steps:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the herba Zosterae Marinae, homogenizing, and treating the slurry at 30 deg.C under 450MPa for 10 min; obtaining kelp homogenate;

in the preparation process of kelp homogenate, kelp: water 2: 3, the weight ratio of the components is;

(2) preparing raw materials: selecting 120 parts of low-gluten flour, 90 parts of kelp homogenate, 40 parts of peanut oil, 1.5 parts of salt, 1.0 part of baking soda, 1.2 parts of aluminum-free baking powder, 3 parts of flavoring spice curcuma and 0.04 part of nitraria tangutorum bobr extract as raw materials;

(3) powder mixing and dough kneading:

mixing flour, salt, sodium bicarbonate, aluminum-free baking powder, flavoring essence, and Nitraria sibirica pall extract, dividing into two parts, adding herba Zosterae marinae homogenate into one part, adding peanut oil into the other part, stirring, mixing, and making into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.2cm, and tabletting and molding by adopting a mold;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 15min at 175 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

Example 6

A preparation method of a crisp biscuit containing kelp comprises the following steps:

(1) preparing kelp dry powder: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, treating at 30 deg.C under 450MPa for 10min, draining, drying at 70 deg.C, pulverizing, and sieving to obtain herba Zosterae Marinae dry powder;

the particle size of the kelp dry powder is controlled to be 120 meshes;

(2) preparing raw materials: selecting 120 parts of low-gluten flour, 15 parts of kelp dry powder, 40 parts of peanut oil, 1.5 parts of salt, 1.5 parts of baking soda, 1.0 part of aluminum-free baking powder, 3 parts of flavoring cumin powder and 80 parts of purified water as raw materials;

(3) powder mixing and dough kneading:

mixing flour, herba Zosterae Marinae dry powder, flavoring essence, and fructus Rosae Davuricae extract, dividing into two parts, adding peanut oil in one part and purified water with salt, sodium bicarbonate, and aluminum-free baking powder dissolved in the other part, respectively stirring to obtain paste, mixing, and making into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.2cm, and tabletting and molding by adopting a mold;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 15min at 175 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

Regarding the efficacy of the nitraria tangutorum bobr extract, Zhang Guixia et al published the research on the in vitro bacteriostatic activity of the nitraria tangutorum bobr fruit extract in food industry science and technology, and the article discloses that the nitraria tangutorum bobr has bacteriostatic effect on seven common food-borne contaminating bacteria, namely escherichia coli, bacillus, staphylococcus aureus, saccharomycetes, penicillium and aspergillus niger.

The inventor finds that the nitraria tangutorum bobr extract can effectively eliminate or reduce the fishy smell of the seaweed when being applied to the preparation of the seaweed biscuit, and the antioxidant performance of the biscuit is enhanced by adding the nitraria tangutorum bobr extract.

Example 7

The difference from example 5 is that (1) the kelp pretreatment step is as follows:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the herba Zosterae Marinae, homogenizing, and treating the slurry at 30 deg.C under 450MPa for 10 min; obtaining kelp homogenate;

in the preparation process of kelp homogenate, kelp: water 2: 3, the weight ratio of the components is;

adding lactobacillus solution (10) in an amount of about 6 wt% to the homogenate of the kelp⁹CFU/mL), fermenting at 37 ℃ for about 36h, and then uniformly stirring; standby; adopting fermented kelp homogenate in the step (2);

the other steps were exactly the same as in example 5.

Comparative example 1

The difference from example 5 is that:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the herba Zosterae Marinae, and homogenizing to obtain herba Zosterae Marinae homogenate; in the preparation process of kelp homogenate, kelp: water 2: 3, the weight ratio of the components is;

the flavoring spices are replaced by the flavoring spices with the mass ratio of 1:1 turmeric and cumin;

the rest is the same as in example 5.

Comparative example 2

The difference from example 5 is that: the same procedure as in example 5 was followed without adding the Nitraria sibirica extract.

(2) Preparing raw materials: selecting 120 parts of low-gluten flour, 90 parts of kelp homogenate, 40 parts of peanut oil, 1.5 parts of salt, 1.0 part of baking soda, 1.2 parts of aluminum-free baking powder and 3 parts of flavoring essence as raw materials;

the rest is the same as in example 5.

Example 8

The products of the examples and comparative examples were evaluated organoleptically by 10 trained professionals.

TABLE 1 sensory evaluation scoring criteria for kelp cookies

TABLE 2 sensory evaluation scoring criteria for kelp cookies

As can be seen from the data in the above tables, the products in the embodiments of the present invention have good color, good brittleness and good smell, and especially the products in embodiments 5 to 7 have high smell score, which indicates that the deodorization effect is significant after the ultrahigh pressure treatment and the addition of the nitraria tangutorum bobr extract in the present invention. The odor score of example 7 is the highest, which shows that the mode of fermentation by adding lactic acid bacteria in example 7 also has a certain effect on thoroughly removing the fishy smell.

TABLE 3 physical Properties of sea tangle biscuit

As can be seen from the data in the above tables, the hardness, cohesiveness, elasticity, stickiness, chewiness of the biscuits in comparative examples 1 and 2 are approximately equivalent to those of other examples of the present invention, which also shows that the processes of examples 1 to 4 of the present invention and the processes of 5 to 7 have little influence on the mouthfeel of the biscuits, and mainly show the difference in flavor.

By adopting the process of the embodiment 5 of the invention, the flavoring spice or the auxiliary material is replaced by the cumin, the pepper or the turmeric with the same weight parts as the embodiment 5; the antioxidant activity of the compounds or the contents of total flavonoids and total polyphenols in the compounds is measured, and the results are as follows:

TABLE 4 Total Flavonoids and Total polyphenols in Laminaria japonica biscuit

Note: different lower case letters indicate significant differences within the same column of parameters (p < 0.05).

TABLE 5 antioxidant Activity in kelp cookies (20 mg/mL alcohol extract)

Note: different lower case letters indicate significant differences within the same column of parameters (p < 0.05).

In tables 4 and 5, the kelp original taste treatment was compared with example 1 without adding a seasoning flavor; the rest is similar to the embodiment 1;

as can be seen from the data in the table, the biscuits made by the process have strong DPPH free radical scavenging capacity, and the total oxidation resistance is obviously higher than that of biscuits without kelp addition.

The total antioxidant capacity of the biscuit of example 2 is not as good as that of the biscuits of examples 5 and 6, and the total antioxidant capacity of the biscuit of example 7 is the best;

the data in the above table show that the oxidation resistance can be significantly enhanced by adding the Nitraria sibirica pall extract in combination with the ultra-high pressure treatment in the present invention;

in example 7, the antioxidant activity was the best, and it is possible that the antioxidant activity of the kelp material was further enhanced by the action of lactic acid bacteria after the kelp material was subjected to fermentation treatment.

The results of comparative examples 1 and 2, which were not subjected to the ultra-high pressure treatment or the treatment with Nitraria tangutorum, compared to example 5, were slightly inferior to example 5 in oxidation resistance, but were stronger than example 2, which shows that the combination of Nitraria tangutorum and ultra-high pressure treatment has a synergistic effect on enhancing the oxidation resistance of the biscuit, and it is also presumed that the shelf life thereof is also long accordingly.

Claims (10)

1. A preparation method of crisp biscuits containing seaweed comprises the following steps:

(1) pretreatment of seaweed:

taking seaweed and homogenizing; or taking dry powder of seaweed;

the preparation method of the seaweed homogenate comprises the following steps: cleaning seaweed, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the obtained seaweed, and homogenizing to obtain seaweed homogenate;

the preparation method of the seaweed dry powder comprises the following steps: cutting the whole seaweed into small pieces after cleaning, repeatedly soaking and washing, controlling the moisture, drying, crushing and sieving to obtain seaweed dry powder for later use;

(2) preparing raw materials: selecting low-gluten flour, seaweed homogenate, vegetable oil, salt, baking soda, aluminum-free baking powder and flavoring spice as raw materials;

or selecting low-gluten flour, seaweed dry powder, vegetable oil, salt, baking soda, aluminum-free baking powder, flavoring essence and purified water as raw materials;

(3) powder mixing and dough kneading:

taking seaweed homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and flavoring essence, dividing into two parts, adding the seaweed homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking the seaweed dry powder as a raw material, fully and uniformly mixing flour, the seaweed dry powder and the flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, baking soda and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the seaweed crisp biscuit product.

2. The method for preparing crisp cookies containing seaweed as claimed in claim 1, wherein:

(1) wherein the seaweed is at least one of herba Zosterae Marinae, thallus Porphyrae, Cyrtymenia Sparsa, and Ulva lactuca;

during the preparation of the seaweed homogenate, seaweed: water = 2: 3-3: 2, the weight ratio of the components is;

the granularity of the seaweed dry powder is controlled to be 100-200 meshes;

preferably, the drying mode is drying, and the drying temperature is 60-80 ℃.

3. The method for preparing crisp cookies containing seaweed as claimed in claim 1, wherein:

(2) and (3) the flavoring spice is at least one of cumin powder, pepper powder, chili powder, turmeric powder and curry powder.

4. The method for preparing crisp cookies containing seaweed as claimed in claim 1, wherein:

(2) in the method, 100-150 parts of low-gluten flour, 80-100 parts of seaweed homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder and 1-5 parts of flavoring spice are selected as raw materials;

or selecting 100-150 parts of low-gluten flour, 10-20 parts of dried seaweed powder, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring and 50-100 parts of purified water as raw materials.

5. The method for preparing crisp cookies containing seaweed as claimed in claim 1, wherein:

(4) in the middle, roll forming: rolling the dough to form a sheet with a thickness of 0.1-0.3 cm, and tabletting by using a die.

6. A method of making crisp cookies containing seaweed as claimed in claim 1, comprising the steps of:

(5) and (3) putting the biscuit blanks formed by tabletting in a baking tray in order, and baking the biscuit blanks in an oven at the temperature of 150-200 ℃ for 10-20 min.

7. A method of making crisp cookies containing seaweed as claimed in claim 1, comprising the steps of:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning herba Zosterae Marinae, cutting into small pieces, repeatedly soaking and washing, draining, adding purified water into the herba Zosterae Marinae, and homogenizing to obtain herba Zosterae Marinae homogenate;

in the preparation process of kelp homogenate, kelp: water = 2: 3-3: 2, the weight ratio of the components is;

(2) preparing raw materials: selecting 100-150 parts of low-gluten flour, 80-100 parts of kelp homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder and 1-5 parts of flavoring essence as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and seasoning flavor, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder and flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, sodium bicarbonate and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

8. A method of making crisp cookies containing seaweed as claimed in claim 1, comprising the steps of:

(1) kelp pretreatment:

the preparation method of the kelp dry powder comprises the following steps: cutting the whole kelp into small pieces after cleaning, repeatedly soaking and washing, controlling the moisture, drying at 60-80 ℃, crushing and sieving to obtain kelp dry powder for later use;

controlling the particle size of the kelp dry powder to be 100-200 meshes;

(2) selecting 100-150 parts of low-gluten flour, 10-20 parts of dry kelp powder, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring, 50-100 parts of purified water and 0.01-0.05 part of nitraria tangutorum bobr extract as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and seasoning flavor, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder and flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, sodium bicarbonate and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

9. A method of making crisp cookies containing seaweed as claimed in claim 1, comprising the steps of:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning kelp, cutting the kelp into small pieces, repeatedly soaking and washing, draining, adding purified water into the obtained kelp, homogenizing, and carrying out ultrahigh pressure treatment on the obtained slurry at 30 ℃ and 450MPa for 8-12 min; obtaining kelp homogenate;

in the preparation process of kelp homogenate, kelp: water = 2: 3-3: 2, the weight ratio of the components is;

or preparing dry kelp powder: washing the whole kelp, cutting into small pieces, repeatedly soaking and washing, treating at 30 ℃ and 450MPa for 8-12 min under ultrahigh pressure, controlling the water content to be dry, drying at 60-80 ℃, crushing and sieving to obtain dry kelp powder for later use;

controlling the particle size of the kelp dry powder to be 100-200 meshes;

(2) preparing raw materials: selecting 100-150 parts of low-gluten flour, 80-100 parts of kelp homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring essence and 0.01-0.05 part of nitraria tangutorum bobr extract as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder and seasoning flavor, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder and flavoring essence, dividing into two parts, adding vegetable oil into one part, adding purified water in which salt, sodium bicarbonate and aluminum-free baking powder are dissolved into the other part, respectively stirring uniformly to form a paste, mixing, and kneading into dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.

10. A method of making crisp cookies containing seaweed as claimed in claim 1, comprising the steps of:

(1) kelp pretreatment:

taking kelp and homogenizing; the preparation method of the kelp homogenate comprises the following steps: cleaning kelp, cutting the kelp into small pieces, repeatedly soaking and washing, draining, adding purified water into the obtained kelp, homogenizing, and carrying out ultrahigh pressure treatment on the obtained slurry at 30 ℃ and 450MPa for 8-12 min; obtaining kelp homogenate;

in the preparation process of kelp homogenate, kelp: water = 2: 3-3: 2, the weight ratio of the components is;

or preparing dry kelp powder: washing the whole kelp, cutting into small pieces, repeatedly soaking and washing, treating at 30 ℃ and 450MPa for 8-12 min under ultrahigh pressure, controlling the water content to be dry, drying at 60-80 ℃, crushing and sieving to obtain dry kelp powder for later use;

controlling the particle size of the kelp dry powder to be 100-200 meshes;

(2) preparing raw materials: selecting 100-150 parts of low-gluten flour, 80-100 parts of kelp homogenate, 10-50 parts of vegetable oil, 0.5-2.0 parts of salt, 0.5-2.0 parts of baking soda, 0-2.0 parts of aluminum-free baking powder, 1-5 parts of flavoring essence and 0.01-0.05 part of nitraria tangutorum bobr extract as raw materials;

(3) powder mixing and dough kneading:

taking kelp homogenate as a raw material, fully and uniformly mixing flour, salt, baking soda, aluminum-free baking powder, flavoring essence and nitraria tangutorum bobr extract, dividing into two parts, adding the kelp homogenate into one part, adding vegetable oil into the other part, respectively stirring uniformly, then mixing, and kneading into dough;

or taking dry kelp powder as a raw material, fully and uniformly mixing flour, the dry kelp powder, the seasoning flavor and the nitraria tangutorum bobr extract, dividing the mixture into two parts, adding vegetable oil into one part, adding purified water in which salt, baking soda and aluminum-free baking powder are dissolved into the other part, respectively stirring the two parts uniformly to form paste, mixing the paste and the paste to form dough;

(4) and (3) rolling and forming: rolling the dough to form a sheet with the thickness of 0.1-0.3 cm, and tabletting by adopting a mould;

(5) baking: putting the biscuit blanks formed by tabletting in a baking tray in order, and baking for 10-20 min at 150-200 ℃ in an oven;

(6) and (3) cooling: cooling the baked raw materials to normal temperature;

(7) packaging: and (5) filling nitrogen into the cooled biscuits and packaging to obtain the kelp crisp biscuit product.