CN110999932A - Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling - Google Patents
Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling Download PDFInfo
- Publication number
- CN110999932A CN110999932A CN201911267102.9A CN201911267102A CN110999932A CN 110999932 A CN110999932 A CN 110999932A CN 201911267102 A CN201911267102 A CN 201911267102A CN 110999932 A CN110999932 A CN 110999932A
- Authority
- CN
- China
- Prior art keywords
- parts
- wheat middling
- enzyme
- bacteria
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019752 Wheat Middilings Nutrition 0.000 title claims abstract description 113
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 85
- 229920002472 Starch Polymers 0.000 title claims abstract description 54
- 235000019698 starch Nutrition 0.000 title claims abstract description 54
- 239000008107 starch Substances 0.000 title claims abstract description 54
- 241000894006 Bacteria Species 0.000 title claims abstract description 46
- 230000029087 digestion Effects 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 39
- 108090000790 Enzymes Proteins 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 230000009467 reduction Effects 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002261 Corn starch Polymers 0.000 claims abstract description 15
- 235000014121 butter Nutrition 0.000 claims abstract description 15
- 239000008120 corn starch Substances 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000011282 treatment Methods 0.000 claims description 21
- 230000002779 inactivation Effects 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 229920000294 Resistant starch Polymers 0.000 claims description 5
- 235000021254 resistant starch Nutrition 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000019626 lipase activity Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000000052 comparative effect Effects 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000015099 wheat brans Nutrition 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019624 protein content Nutrition 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/34—Animal 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
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/005—Irradiation
-
- 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
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a method for preparing a crisp biscuit with the characteristic of delaying starch digestion by using microwave enzyme-inactive bacteria-reducing wheat middling. The crisp biscuit with the characteristic of delaying starch digestion is provided, and comprises the following raw materials in parts by mass: 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactive bacteria-reducing wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water. The crisp biscuits made by using the wheat middling with the inactivated enzyme and bacteria reduction have no obvious difference with the common crisp biscuits without the wheat middling in texture property, have the functional characteristic of delaying starch digestion and excellent ductility, effectively solve the problems of unstable quality, low food utilization rate and the like of the wheat middling, and provide a new way for high-value utilization of the wheat middling.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for preparing a crisp biscuit with the characteristic of delaying starch digestion by using microwave enzyme-inactive bacteria-reducing wheat middling.
Background
China is a big country for wheat planting, and the planting area and the yield of wheat are the first place in the world. Wheat middling, also called tail flour, is one of main byproducts in the processing process of wheat, accounts for about 3-5% of wheat grains, and the yield of the wheat middling is on the trend of rising year by year along with the increasing demand of fine flour in the market. The wheat middling mainly comprises an aleurone layer, outer endosperm and a part of outer skin, contains rich nutrient components such as starch, protein, dietary fiber, mineral substances, vitamins and the like and active substances such as phenolic acid, flavone and the like, and particularly has the dietary fiber content which is 3-6 times of that of flour, so that the wheat middling has physiological effects of reducing blood fat, improving blood sugar and the like. However, the wheat middling has extremely low utilization rate of food due to the fact that the wheat middling is easily deteriorated in quality due to excessively high contents of lipase, microorganisms and the like, and potential safety hazards of eating exist. At present, most of wheat middling is used for livestock and poultry and aquaculture feeds, and the production added value is low. Therefore, the edible safety quality of the wheat middling can be improved by the enzyme inactivation and sterilization treatment, and the wheat middling is used as a food raw material to be applied to the food processing industry.
CN 101658207A discloses a method for using activated stable chlorine dioxide solution as wheat wetting water in the wheat wetting stage of wheat flour processing to control the microbial content of wheat flour and its processing by-products such as wheat bran and wheat middling, and has no significant influence on the quality index of the produced flour, wheat bran and wheat middling. CN 104431771A discloses a method for preparing high dietary fiber noodles by using wheat bran and wheat middling completely, wherein the wheat bran and wheat middling are subjected to solid state fermentation to prepare dietary fiber, and the dietary fiber is mixed with flour to produce high fiber noodles, which have texture characteristics and mouthfeel similar to those of common noodles. At present, researches on wheat bran food treatment and application are reported, but researches on wheat middling enzyme-inactive bacteria reduction treatment to improve the food utilization rate are still needed to be carried out.
Disclosure of Invention
The invention aims to provide a method for preparing crisp biscuits with the characteristic of delaying starch digestion by utilizing microwave enzyme-inactive bacteria-reduced wheat middling, which is easy to process, low in cost and suitable for industrial production, improves the edible safety and the food utilization rate of the wheat middling, and the produced crisp biscuits have the characteristic of delaying starch digestion and meet the pursuit of modern people on more nutrition and more health of foods.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the crisp biscuit with the characteristic of delaying starch digestion is provided, and comprises the following raw materials in parts by mass: 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactive bacteria-reducing wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water.
According to the scheme, the lipase activity of the wheat middling with the enzyme-inactive bacteria-reduction function is 5.4-7.2 mg/gKOH, the total number of colonies is less than or equal to 3.2-3.5 lgCFU/g, the starch content is 68.0-71.0%, and the protein content is 10.0-12.0%.
According to the scheme, the wheat middling with the inactivated enzyme and the bacteria is obtained by performing microwave treatment on the wheat middling, wherein the microwave power is 200-600W, and the treatment time is 20-60 s.
According to the scheme, the crisp biscuit with the characteristic of delaying starch digestion has the advantages that the quickly digested starch is 40.0-51.0%, the slowly digested starch is 23.0-32.0%, the resistant starch is 25.0-29.0%, the hardness is 1500-1800 g, the brittleness is 1200-1400 g.s, and the ductility is 7.0-8.0.
A method for preparing a crisp biscuit with the characteristic of delaying starch digestion by utilizing microwave enzyme-inactive bacteria-reduced wheat middling specifically comprises the following steps:
preparing wheat middling with a blunt enzyme and a bacteria reduction function, wherein the preparation process of the wheat middling with the blunt enzyme and the bacteria reduction function comprises the following steps:
s101, performing microwave, namely uniformly paving wheat middling on a flat plate, and placing the flat plate in microwave equipment for microwave treatment with the microwave power of 200-;
s102, cooling, namely cooling the wheat middling subjected to microwave treatment to room temperature to obtain enzyme-inactivated and bacteria-reduced wheat middling;
the processing method of the crisp biscuits with the characteristic of delaying starch digestion comprises the following steps:
s201, sieving, namely sieving low-gluten flour and wheat middling with enzyme inactivation and bacteria reduction respectively;
s202, mixing and stirring, weighing 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactive bacteria-reducing wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water according to parts by weight, and making the materials into biscuit dough which is dry-scattered and is held by hand to be agglomerated;
s203, rolling and forming, namely placing the biscuit dough for a period of time at room temperature, then placing the biscuit dough into a feeding hopper of a rolling and forming machine, rolling and forming a cake blank with a certain shape, and uniformly placing the cake blank into a baking tray; the biscuit dough is placed at room temperature for a period of time, gluten protein and water can fully act, the proper swelling degree and viscosity of the dough are maintained, and the biscuit is further facilitated to form crisp mouthfeel.
S204, baking, preheating for 3min at the temperature of 240 ℃ in an oven 220-;
s205, cooling and packaging, and after the biscuit is cooled to room temperature, packaging to obtain the crisp biscuit with the characteristic of delaying starch digestion.
Preferably, in step S101, wheat middling is uniformly spread on a flat plate, and the thickness of the material is 0.5-5 mm.
Preferably, in step S201, the weak flour and the wheat middling with the enzyme-inactive and bacteria-reducing effects are respectively sieved by a sieve of 60-80 meshes.
Preferably, in step S202, the following raw materials are included in parts by mass: 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactive bacteria-reducing wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water.
Preferably, the standing time in step S203 is 5-15 min.
Preferably, in step S202, the sugar powder and the water are fully stirred to completely dissolve the sugar, then the butter, the salt and the baking powder are added into the stirrer to be uniformly stirred, finally the low-gluten flour, the enzyme-inactivated and bacteria-reduced wheat middling, the egg liquid, the skim milk powder and the corn starch are added to be stirred for 2-6min to prepare the biscuit dough which is dry and is held by hands to be agglomerated.
The wheat middling has high dietary fiber content, is not beneficial to forming, simultaneously increases the grease adsorption capacity to enable the biscuit to have rough mouthfeel, influences the crisp and crisp performance of the biscuit, and can also cause the hardness of the crisp biscuit to be obviously increased.
The invention has the beneficial effects that:
the crisp biscuit with the characteristic of delaying starch digestion provided by the invention has no obvious difference with the texture property of the common crisp biscuit without wheat middling, has the functional characteristic of delaying starch digestion and excellent ductility (40.0-51.0% of fast digestion starch, 23.0-32.0% of chronic digestion starch, 25.0-29.0% of resistant starch, 1500-1800 g of hardness, 1200-1400 g.s of brittleness and 7.0-8.0% of ductility), effectively solves the problems of unstable quality, low food utilization rate and the like of wheat middling, and provides a new way for high-value utilization of food.
The invention adopts microwave to treat wheat middling, the microwave power is 200-.
The invention takes the wheat middling and the low-gluten flour which are subjected to the microwave treatment as raw materials, and the wheat middling and the low-gluten flour are matched with sugar powder, butter, egg liquid, skim milk powder, corn starch, baking powder, salt and water, and the aim of making the crisp biscuits by taking the wheat middling subjected to the microwave enzyme inactivation as the raw materials is fulfilled by optimally regulating and controlling the content formulas of the components, so that the quality and the texture of the crisp biscuits are not obviously affected, and the made crisp biscuits have the functional characteristic and the ductility of delaying starch digestion, have good popularization and application prospects, and provide a new way for the high-value utilization of the wheat middling in food production.
Detailed Description
Example 1
The method for preparing the crisp biscuits with the characteristic of delaying starch digestion by utilizing the microwave enzyme-inactive bacteria-reducing wheat middling comprises the following steps:
the process for preparing the wheat middling with the enzyme inactivation and the bacteria reduction comprises the following steps:
s101, uniformly spreading wheat middling on a flat plate by microwave, wherein the thickness of the material is 0.5mm, placing the flat plate in microwave equipment, and treating for 20S at the microwave power of 200W;
s102, cooling, namely cooling the wheat middling subjected to microwave treatment to room temperature to obtain enzyme-inactivated and bacteria-reduced wheat middling;
the crisp biscuits with the characteristic of delaying starch digestion are processed as follows:
s201, sieving, namely respectively sieving the low-gluten flour and the wheat middling with a 60-mesh sieve;
s202, preparing and stirring, namely weighing 90 parts of low-gluten flour, 10 parts of inactivated enzyme and bacteria-reduced wheat middling, 20 parts of powdered sugar, 20 parts of butter, 15 parts of egg liquid, 3 parts of skim milk powder, 2 parts of corn starch, 0.5 part of baking powder, 0.2 part of salt and 10 parts of water according to parts by weight, fully stirring the powdered sugar and the water to completely dissolve sugar, adding the butter, the salt, the baking powder and the like into a stirrer to be uniformly stirred, adding the low-gluten flour, the inactivated enzyme and bacteria-reduced wheat middling, the egg liquid, the skim milk powder, the corn starch and the like, stirring for 2min, and preparing biscuit dough which is dry to disperse and is held by hands to be agglomerated;
s203, rolling and forming, namely placing the biscuit dough for 5min, then placing the biscuit dough into a feeding hopper of a rolling and forming machine, rolling and forming a cake blank with a certain shape, and uniformly placing the cake blank into a baking tray;
s204, baking, preheating for 3min at 220 ℃ in an oven, and baking the baking tray in the oven for 8min until the surface of the biscuit is reddish;
s205, cooling and packaging, and after the biscuit is cooled to room temperature, packaging to obtain the crisp biscuit with the characteristic of delaying starch digestion.
Example 2
The method for preparing the crisp biscuits with the characteristic of delaying starch digestion by utilizing the microwave enzyme-inactive bacteria-reducing wheat middling comprises the following steps:
the process for preparing the wheat middling with the enzyme inactivation and the bacteria reduction comprises the following steps:
s101, uniformly spreading wheat middling on a flat plate by microwave, wherein the thickness of the material is 2mm, placing the flat plate in microwave equipment, and treating for 40S at the microwave power of 400W;
s102, cooling, namely cooling the wheat middling subjected to microwave treatment to room temperature to obtain enzyme-inactivated and bacteria-reduced wheat middling;
the crisp biscuits with the characteristic of delaying starch digestion are processed as follows:
s201, sieving, namely respectively sieving the low-gluten flour and the wheat middling with the enzyme inactivation and bacteria reduction function by a sieve of 80 meshes;
s202, preparing and stirring, namely weighing 75 parts of low-gluten flour, 25 parts of inactivated enzyme and bacteria-reduced wheat middling, 35 parts of powdered sugar, 25 parts of butter, 10 parts of egg liquid, 6 parts of skim milk powder, 3 parts of corn starch, 1 part of baking powder, 0.3 part of table salt and 15 parts of water according to parts by weight, fully stirring the powdered sugar and the water to completely dissolve sugar, adding the butter, the table salt, the baking powder and the like into a stirrer to be uniformly stirred, adding the low-gluten flour, the inactivated enzyme and bacteria-reduced wheat middling, the egg liquid, the skim milk powder, the corn starch and the like, stirring for 4min, and preparing biscuit dough which is dry to disperse and is held by hand to be agglomerated;
s203, rolling and forming, namely placing the biscuit dough for 10min, then placing the biscuit dough into a feeding hopper of a rolling and forming machine, rolling and forming a cake blank with a certain shape, and uniformly placing the cake blank into a baking tray;
s204, baking, preheating for 3min at 240 ℃ in an oven, and baking the baking tray in the oven for 11min until the surface of the biscuit is reddish;
s205, cooling and packaging, and after the biscuit is cooled to room temperature, packaging to obtain the crisp biscuit with the characteristic of delaying starch digestion.
Example 3
The method for preparing the crisp biscuits with the characteristic of delaying starch digestion by utilizing the microwave enzyme-inactive bacteria-reducing wheat middling comprises the following steps:
the process for preparing the wheat middling with the enzyme inactivation and the bacteria reduction comprises the following steps:
s101, uniformly spreading wheat middling on a flat plate by microwave, wherein the thickness of the material is 5mm, placing the flat plate in microwave equipment, and treating for 60S at the microwave power of 600W;
s102, cooling, namely cooling the wheat middling subjected to microwave treatment to room temperature to obtain enzyme-inactivated and bacteria-reduced wheat middling;
the crisp biscuits with the characteristic of delaying starch digestion are processed as follows:
s201, sieving, namely respectively sieving the low-gluten flour and the wheat middling with a 60-mesh sieve;
s202, preparing and stirring, namely weighing 50 parts of low-gluten flour, 50 parts of inactivated enzyme and bacteria-reduced wheat middling, 25 parts of powdered sugar, 30 parts of butter, 6 parts of egg liquid, 10 parts of skim milk powder, 5 parts of corn starch, 2 parts of baking powder, 0.5 part of table salt and 20 parts of water according to parts by weight, fully stirring the powdered sugar and the water to completely dissolve sugar, adding the butter, the table salt, the baking powder and the like into a stirrer to be uniformly stirred, finally adding the low-gluten flour, the inactivated enzyme and bacteria-reduced wheat middling, the egg liquid, the skim milk powder, the corn starch and the like, stirring for 6min, and preparing biscuit dough which is dried and held by hand to be agglomerated;
s203, rolling and forming, namely placing the biscuit dough for 15min, then placing the biscuit dough into a feeding hopper of a rolling and forming machine, rolling and forming a cake blank with a certain shape, and uniformly placing the cake blank into a baking tray;
s204, baking, preheating for 3min at 240 ℃ in an oven, and baking the baking tray in the oven for 15min until the surface of the biscuit is reddish;
s205, cooling and packaging, and after the biscuit is cooled to room temperature, packaging to obtain the crisp biscuit with the characteristic of delaying starch digestion.
Comparative example 1: no wheat middling with enzyme inactivation and bacteria reduction is prepared, no wheat middling with enzyme inactivation and bacteria reduction is added in the processing of the crisp biscuits, and the rest is the same as the example 1.
Comparative example 2: no wheat middling with enzyme inactivation and bacteria reduction is prepared, no wheat middling with enzyme inactivation and bacteria reduction is added in the processing of the crisp biscuits, and the rest is the same as the example 2.
Comparative example 3: no wheat middling with enzyme inactivation and bacteria reduction is prepared, no wheat middling with enzyme inactivation and bacteria reduction is added in the processing of the crisp biscuits, and the rest is the same as the example 3.
Comparative example 4: wheat middlings were not subjected to any treatment.
a lipase activity and microbial content, as well as starch and protein content, of the wheat middlings treated in examples 1-3 were respectively tested against wheat middlings not subjected to microwave treatment (comparative example 4), and the effect of microwave treatment on enzyme-inactive reduction of wheat middlings was verified, as shown in table 1.
TABLE 1 wheat middling physicochemical Properties of different microwave treatments
As can be seen from Table 1, in comparison with wheat middling in comparative example 4, which was not subjected to microwave treatment, examples 1 to 3 significantly inhibited lipase activity and reduced the content of microorganisms without significantly affecting the starch and protein contents. In conclusion, the microwave enzyme-inactivated bacteria-reduced wheat middling after microwave treatment has high retention rate of starch and protein nutrient components, obviously reduces the activity of lipase and the content of microorganisms, and has higher edible safety.
b, constructing an in vitro gastrointestinal tract digestion model, respectively measuring the glucose content in the intestinal tract digestion solution at 0min, 20min and 120min, respectively detecting the contents of fast-digestion starch (starch which can be converted into glucose within 20 min), slow-digestion starch (starch which can be converted into glucose within 20-120 min) and resistant starch (starch which can be converted into glucose within more than 120 min) of the short biscuits prepared by the wheat middling without adding the inactive enzyme-reduced wheat middling in the examples 1-3 by taking the short biscuits (comparative examples 1-3) which are not added with the inactive enzyme-reduced wheat middling as a reference, and verifying the effect of the addition of the inactive enzyme-reduced wheat middling on the starch digestion characteristics of the short biscuits, wherein the effect is shown in the table 2.
TABLE 2 digestibility of different crunchy biscuits
As can be seen from Table 2, the short biscuits made from examples 1-3 using the wheat middlings attenuated by a blunt enzyme significantly reduced the content of fast digestible starch and increased the content of slow digestible starch and resistant starch compared to comparative examples 1-3. In conclusion, the crisp biscuits made by the wheat middling with the bacteria-reduced inactive enzyme have the function of obviously delaying the starch digestion characteristic.
c, by taking the short biscuits processed by the wheat middling without adding the inactivated enzyme for reducing bacteria (comparative examples 1-3) as a reference, respectively detecting the hardness, the brittleness and the ductility of the short biscuits prepared by the wheat middling with the inactivated enzyme for reducing bacteria in examples 1-3, and verifying and adjusting the process formula to maintain the proper texture and the ductility of the short biscuits processed by the wheat middling with the inactivated enzyme for reducing bacteria, as shown in Table 3.
TABLE 3 texture Properties and extensibility of different crunchy biscuits
| Hardness per gram | Brittleness/g.s | Ductility of the alloy | |
| Example 1 | 1621.48 | 1298.07 | 7.30 |
| Example 2 | 1702.35 | 1329.51 | 7.75 |
| Example 3 | 1654.61 | 1346.54 | 7.94 |
| Comparative example 1 | 1601.04 | 1306.41 | 6.78 |
| Comparative example 2 | 1546.82 | 1206.12 | 6.52 |
| Comparative example 3 | 1524.15 | 1265.70 | 6.41 |
As can be seen from Table 3, the short biscuits prepared in examples 1-3 using the wheat middlings sterilized by a blunt enzyme had no significant effect on the hardness and the crispy texture characteristics of the biscuits, compared to comparative examples 1-3. In addition, compared with comparative examples 1-3, the ductility of the short biscuits made by using the wheat middling with the inactivated enzyme and the bacteria reduction is obviously increased in examples 1-3, the ductility is an important basis for evaluating the quality of the biscuits, the quality of the biscuits is better when the ductility is larger, and the quality of the short biscuits is improved by adding the wheat middling with the inactivated enzyme and the bacteria reduction in this respect.
The invention is not to be considered as limited to the particular embodiments shown, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (9)
1. A method for preparing crisp biscuits with the characteristic of delaying starch digestion by utilizing microwave enzyme-inactive bacteria-reduced wheat middling is characterized by comprising the following steps: the method specifically comprises the following steps:
preparing wheat middling with a blunt enzyme and a bacteria reduction function, wherein the preparation process of the wheat middling with the blunt enzyme and the bacteria reduction function comprises the following steps:
s101, performing microwave, namely uniformly paving wheat middling on a flat plate, and placing the flat plate in microwave equipment for microwave treatment with the microwave power of 200-;
s102, cooling, namely cooling the wheat middling subjected to microwave treatment to room temperature to obtain enzyme-inactivated and bacteria-reduced wheat middling;
the processing method of the crisp biscuits with the characteristic of delaying starch digestion comprises the following steps:
s201, sieving, namely sieving low-gluten flour and wheat middling with enzyme inactivation and bacteria reduction respectively;
s202, mixing and stirring, weighing 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactive bacteria-reducing wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water according to parts by weight, and making the materials into biscuit dough which is dry-scattered and is held by hand to be agglomerated;
s203, rolling and forming, namely placing the biscuit dough at room temperature, then placing the biscuit dough into a feeding hopper of a rolling and forming machine, rolling and forming a cake blank with a certain shape, and uniformly placing the cake blank into a baking tray;
s204, baking, preheating for 3min at the temperature of 240 ℃ in an oven 220-;
s205, cooling and packaging, and after the biscuit is cooled to room temperature, packaging to obtain the crisp biscuit with the characteristic of delaying starch digestion.
2. The method of claim 1, wherein: in step S101, wheat middling is uniformly spread on a flat plate, and the thickness of the material is 0.5-5 mm.
3. The method of claim 1, wherein: in step S201, the low-gluten flour and the wheat middling with the enzyme-inactive and bacteria-reducing effects are respectively sieved by a sieve of 60-80 meshes.
4. The method of claim 1, wherein: the standing time in step S203 is 5-15 min.
5. The method of claim 1, wherein: in step S202, sugar powder and water are fully stirred to completely dissolve sugar, butter, salt and baking powder are added into a stirrer to be uniformly stirred, and finally low-gluten flour, enzyme-inactivated and bacteria-reduced wheat middling, egg liquid, skimmed milk powder and corn starch are added to be stirred for 2-6min to prepare biscuit dough which is dry to disperse and is held by hands to form a dough.
6. A crisp biscuit with the characteristic of delaying starch digestion is characterized in that: the composite material comprises the following raw materials in parts by mass: 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactive bacteria-reducing wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water.
7. A biscuit having starch digestion delay characteristics as claimed in claim 6, wherein: the lipase activity of the wheat middling with the enzyme inactivation and bacteria reduction function is 5.4-7.2 mg/gKOH, the total number of colonies is less than or equal to 3.2-3.5 lgCFU/g, the starch content is 68.0-71.0%, and the protein content is 10.0-12.0%.
8. A biscuit having starch digestion delay characteristics as claimed in claim 6, wherein: the wheat middling with the enzyme inactivation and the bacteria reduction is obtained by performing microwave treatment on the wheat middling, wherein the microwave power is 200-600W, and the treatment time is 20-60 s.
9. A biscuit having starch digestion delay characteristics as claimed in claim 6, wherein: the crisp biscuit with the characteristic of delaying starch digestion comprises 40.0-51.0% of fast-digestion starch, 23.0-32.0% of chronic-digestion starch, 25.0-29.0% of resistant starch, 1500-1800 g of hardness, 1200-1400 g.s of brittleness and 7.0-8.0 of ductility.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911267102.9A CN110999932A (en) | 2019-12-11 | 2019-12-11 | Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911267102.9A CN110999932A (en) | 2019-12-11 | 2019-12-11 | Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110999932A true CN110999932A (en) | 2020-04-14 |
Family
ID=70114551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911267102.9A Pending CN110999932A (en) | 2019-12-11 | 2019-12-11 | Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110999932A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990523A (en) * | 2020-09-01 | 2020-11-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with enzyme inactivation and bacteria reduction |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070104855A1 (en) * | 2005-08-25 | 2007-05-10 | Arndt Elizabeth A | Whole grain flour and products including same |
| CN102578189A (en) * | 2012-02-23 | 2012-07-18 | 河北农业大学 | Preparation method of wheat germ crisp biscuits |
| CN103371215A (en) * | 2013-07-12 | 2013-10-30 | 上海交通大学 | Special wheat aleurone layer nutritious biscuit for diabetics and preparation method of biscuit |
| CN103619181A (en) * | 2011-06-20 | 2014-03-05 | 大众饼干公司 | Healthy biscuit |
| CN103719221A (en) * | 2013-12-31 | 2014-04-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals |
| CN106070459A (en) * | 2016-06-27 | 2016-11-09 | 郑州国食科技有限公司 | A kind of shortbread type biscuit containing resistant dextrin and preparation method thereof |
| CN106071670A (en) * | 2016-06-12 | 2016-11-09 | 扬州市金谷农副产品专业合作社 | A kind of method for processing wheat germ utilizing microwave ripening technology |
| CN107637642A (en) * | 2017-11-15 | 2018-01-30 | 山东农业大学 | A kind of wheat malt biscuit and preparation method thereof |
-
2019
- 2019-12-11 CN CN201911267102.9A patent/CN110999932A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070104855A1 (en) * | 2005-08-25 | 2007-05-10 | Arndt Elizabeth A | Whole grain flour and products including same |
| CN103619181A (en) * | 2011-06-20 | 2014-03-05 | 大众饼干公司 | Healthy biscuit |
| CN102578189A (en) * | 2012-02-23 | 2012-07-18 | 河北农业大学 | Preparation method of wheat germ crisp biscuits |
| CN103371215A (en) * | 2013-07-12 | 2013-10-30 | 上海交通大学 | Special wheat aleurone layer nutritious biscuit for diabetics and preparation method of biscuit |
| CN103719221A (en) * | 2013-12-31 | 2014-04-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals |
| CN106071670A (en) * | 2016-06-12 | 2016-11-09 | 扬州市金谷农副产品专业合作社 | A kind of method for processing wheat germ utilizing microwave ripening technology |
| CN106070459A (en) * | 2016-06-27 | 2016-11-09 | 郑州国食科技有限公司 | A kind of shortbread type biscuit containing resistant dextrin and preparation method thereof |
| CN107637642A (en) * | 2017-11-15 | 2018-01-30 | 山东农业大学 | A kind of wheat malt biscuit and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 郭卫芸等: "麦胚营养酥性饼干的研制", 《农产品加工(学刊)》 * |
| 郭红英等: "麦胚酥性饼干的研制", 《粮食与油脂》 * |
| 龙俊敏等: "小麦胚芽饼干配方的研究", 《江西农业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990523A (en) * | 2020-09-01 | 2020-11-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with enzyme inactivation and bacteria reduction |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104431771B (en) | The method that a kind of high dietary-fiber noodles and complete utilization wheat bran and wheat-middlings make high dietary-fiber noodles | |
| CN112535256B (en) | Processing method of whole wheat noodles | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN104686622A (en) | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof | |
| CN109619415B (en) | Noodles containing resistant starch and preparation method thereof | |
| WO2023011116A1 (en) | Method for making low-phytic acid potato oat cake rich in dietary fiber | |
| CN109805055B (en) | Black fungus and rice bran composite fermentation residue crisp chips and preparation method thereof | |
| CN108378288B (en) | Coarse grain steamed sponge cake suitable for microwave cooking and preparation method thereof | |
| CN106982886B (en) | Mulberry leaf powder bread and preparation method thereof | |
| CN110999932A (en) | Method for preparing crisp biscuits with starch digestion delaying characteristic by utilizing microwave enzyme-inactive bacteria-reduced wheat middling | |
| CN112544882A (en) | Highland barley puffed food and preparation method thereof | |
| CN112655733A (en) | Preparation method of germinated brown rice bread with high GABA content and high protein | |
| CN101040684A (en) | Method for preparing unpolished rice food by using enzyme and the application thereof | |
| CN112401124B (en) | Medium-carbon dietary noodles and preparation method thereof | |
| CN110613084A (en) | Processing method of wall-broken bran powder through steam heat treatment | |
| CN111972457B (en) | Quinoa sour dough low-sugar low-fat toughness biscuit and preparation method thereof | |
| CN112841519A (en) | Green wheat fine dried noodles and preparation process thereof | |
| CN107361293A (en) | A kind of preparation method of wholewheat flour | |
| CN113875924A (en) | Coarse grain rice noodles and making method thereof | |
| CN102428986A (en) | Cookie with weight losing function | |
| KR20010016721A (en) | Making method of bread made from powdered mulberry leaves | |
| CN111034979A (en) | Composite flavoring, flour food and preparation method thereof | |
| CN104304376A (en) | Method for manufacturing coarse grain bread | |
| CN110720492A (en) | High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof | |
| CN108244468A (en) | The processing method of steamed bun powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |
|
| RJ01 | Rejection of invention patent application after publication |