CN111328852A - Development and preparation method of soybean protein meal replacement biscuit - Google Patents
Development and preparation method of soybean protein meal replacement biscuit Download PDFInfo
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- CN111328852A CN111328852A CN202010287569.6A CN202010287569A CN111328852A CN 111328852 A CN111328852 A CN 111328852A CN 202010287569 A CN202010287569 A CN 202010287569A CN 111328852 A CN111328852 A CN 111328852A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 78
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 34
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 33
- 235000012054 meals Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 25
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 25
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 25
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 25
- 239000002540 palm oil Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims description 27
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 235000014121 butter Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 8
- 210000003038 endothelium Anatomy 0.000 claims 3
- 235000011034 Rubus glaucus Nutrition 0.000 claims 2
- 244000235659 Rubus idaeus Species 0.000 claims 2
- 235000009122 Rubus idaeus Nutrition 0.000 claims 2
- 206010019133 Hangover Diseases 0.000 claims 1
- 244000281702 Dioscorea villosa Species 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000005903 Dioscorea Nutrition 0.000 abstract description 2
- 235000000504 Dioscorea villosa Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000007123 defense Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000001050 lubricating effect Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 238000013518 transcription Methods 0.000 abstract description 2
- 230000035897 transcription Effects 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 9
- 239000002932 luster Substances 0.000 description 9
- 235000004213 low-fat Nutrition 0.000 description 8
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000002075 anti-alcohol Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000020990 white meat Nutrition 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Development of a soybean protein meal replacement biscuit and a preparation method thereof, belonging to the technical field of nutritional health-care food. Is prepared from rhizoma Dioscoreae powder; soybeans; palm oil; hydroxypropyl methylcellulose. Pretreating the raw and auxiliary materials, kneading, performing roll printing and forming, baking at the temperature of 210-250 ℃, and then spraying oil, cooling and packaging. The invention improves the functional characteristics of the biscuit, has white quality of the main functional component dioscorea rhizome and rich nutrition, is an international medicine and food dual-purpose crop, and is also one of important export special vegetables in China. The yam contains more mucin, which is one of the main components of the mucosal layer and has the functions of protecting and lubricating various lumens in human body, regulating cell signal conduction and transcription, absorbing and wrapping microorganisms and pathogenic particles and other defense functions. The method for preparing the dioscorea opposita meal-replacing biscuit which is convenient to eat has important significance.
Description
Technical Field
The invention relates to development of a soybean protein meal replacement biscuit and a preparation method thereof, belonging to the technical field of nutritional health-care foods.
Background
Dioscorea opposita is commonly called as Chinese yam, dioscorea, perennial herbaceous plants, and widely distributed in hills and shallow mountains such as northeast, China, southeast, southwest and the like. The yam rhizome has white meat quality and rich nutrition, is an international crop used as both medicine and food, and is one of important export special vegetables in China. The yam contains more mucin, which is one of the main components of the mucosal layer and has the functions of protecting and lubricating various lumens in human body, regulating cell signal conduction and transcription, absorbing and wrapping microorganisms and pathogenic particles and other defense functions. The method for preparing the dioscorea opposita meal-replacing biscuit which is convenient to eat has important significance.
Disclosure of Invention
The invention aims to solve the problems in the background art and provides development of a soybean protein meal replacement biscuit and a preparation method thereof.
The invention adopts the following three technical schemes, which are respectively as follows:
the first scheme is as follows:
a soybean protein meal replacement biscuit is prepared from 5% of Chinese yam powder by weight; 3% of soybeans; 10% of palm oil; hydroxypropyl methylcellulose 1%.
The method for making the soybean protein meal replacement biscuit comprises the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials turn slightly white.
Step two: adding white sugar and egg into warm water, mixing with butter, stirring, and adding rhizoma Dioscoreae.
Step three: and (3) uniformly stirring and mixing the sieved low-gluten flour, the baking soda and auxiliary materials at a low speed, finally adding the biscuits cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity.
Step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray.
Step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
Scheme II:
a soybean protein meal replacement biscuit is prepared from rhizoma Dioscoreae powder 4 wt%; 5% of soybeans; 8% of palm oil; hydroxypropyl methylcellulose 1.5%.
The second scheme is a method for making the soybean protein meal replacement biscuit, which comprises the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials turn slightly white.
Step two: adding white sugar and egg into warm water, mixing with butter, stirring, and adding rhizoma Dioscoreae.
Step three: and (3) uniformly stirring and mixing the sieved low-gluten flour, the baking soda and auxiliary materials at a low speed, finally adding the biscuits cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity.
Step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray.
Step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
The third scheme is as follows:
a soybean protein meal replacement biscuit is prepared from 5% of Chinese yam powder by weight; 6 percent of soybeans; 9% of palm oil; hydroxypropyl methylcellulose 1.5%.
The third method for making the soybean protein meal replacement biscuit comprises the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials turn slightly white.
Step two: adding white sugar and egg into warm water, mixing with butter, stirring, and adding rhizoma Dioscoreae.
Step three: and (3) uniformly stirring and mixing the sieved low-gluten flour, the baking soda and auxiliary materials at a low speed, finally adding the biscuits cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity.
Step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray.
Step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention is simple and easy to implement, has no special requirements on equipment, and selects the wheat flour with better mouthfeel compared with various biscuits made by the traditional method.
2. The biscuit containing the food additive has good taste, flavor and shaping property, and has a raw material ratio similar to that of a biscuit containing the food additive prepared by a traditional method.
3. The invention strengthens the function of meal replacement and adds about 5 percent of yam powder.
Detailed Description
The technical solutions in the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the invention, rather than all embodiments, and all other embodiments obtained by those skilled in the art without any creative work based on the embodiments in the present invention belong to the protection scope of the present invention.
The first embodiment is as follows: the invention discloses a soybean protein meal replacement biscuit which is prepared from 5 percent of Chinese yam powder in parts by weight; 6 percent of soybeans; 9% of palm oil; hydroxypropyl methylcellulose 1.5%.
The proportion is mainly for teenagers to eat. The yam used in the invention has low content, and the taste can be accepted by teenagers.
The second embodiment is as follows: the first embodiment is further explained, wherein the yam flour is 6% by weight; 7% of soybeans; 10% of palm oil; hydroxypropyl methylcellulose 1.5%.
Example 1:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 7 wt%; 8% of soybeans; 12% of palm oil; hydroxypropyl methylcellulose 2%.
The soy protein meal replacement cookies produced according to the method described in this example have a number of desirable characteristics. The appearance is complete in shape, the thickness is uniform, no deformation is caused, and the patterns are clear. The color is golden yellow, uniform and consistent, and has luster without over-scorching and over-white phenomena. Has moderate taste and sweetness, fine and loose mouthfeel and no tooth sticking.
Example 2:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 9 wt%; 10% of soybeans; 14% of palm oil; hydroxypropyl methylcellulose 1%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uniform, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate taste and sweetness, and fine and loose mouthfeel, and is not stuck to teeth.
Example 3:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 6 wt%; 10% of soybeans; 14% of palm oil; hydroxypropyl methylcellulose 1%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uneven, no deformation exists, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate taste and sweetness, has peculiar smell in mouth feel and is not stuck to teeth.
The third concrete implementation mode: the method of the first embodiment or the second embodiment includes the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials turn slightly white.
Step two: adding white sugar and egg into warm water, mixing with butter, stirring, and adding rhizoma Dioscoreae.
Step three: and (3) uniformly stirring and mixing the sieved low-gluten flour, the baking soda and auxiliary materials at a low speed, finally adding the biscuits cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity.
Step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray.
Step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
The fourth concrete implementation mode: the invention discloses a soybean protein meal replacement biscuit which is prepared from 6 percent of Chinese yam powder in parts by weight; 10% of soybeans; 14% of palm oil; hydroxypropyl methylcellulose 1%. The proportion is mainly for middle-aged people to eat.
The fifth concrete implementation mode: the fourth embodiment is further explained, wherein the yam flour accounts for 8% of the total weight of the composition; 12% of soybeans; 13% of palm oil; hydroxypropyl methylcellulose 1%.
Example 4:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 10 wt%; 14% of soybeans; 11% of palm oil; hydroxypropyl methylcellulose 1.5%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uneven, no deformation exists, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate taste and sweetness, and fine and loose mouthfeel, and is not stuck to teeth.
Example 5:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 12 wt%; 16% of soybeans; 10% of palm oil; hydroxypropyl methylcellulose 1.5%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uneven, no deformation exists, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
Example 6:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 14 wt%; 15% of soybeans; 12% of palm oil; hydroxypropyl methylcellulose 1.5%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
The sixth specific implementation mode: the manufacturing method of the fourth embodiment or the fifth embodiment includes the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials turn slightly white.
Step two: adding white sugar and egg into warm water, mixing with butter, stirring, and adding rhizoma Dioscoreae.
Step three: and (3) uniformly stirring and mixing the sieved low-gluten flour, the baking soda and auxiliary materials at a low speed, finally adding the biscuits cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity.
Step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray.
Step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
The seventh embodiment: the invention discloses a soybean protein meal replacement biscuit which is prepared from 15 percent of Chinese yam powder in parts by weight; 16% of soybeans; 3% of palm oil; hydroxypropyl methylcellulose 1.5%.
The specific implementation mode is eight: the seventh embodiment is further explained, wherein the yam flour is 13% by weight; 15% of soybeans; 5% of palm oil; hydroxypropyl methylcellulose 1.5%.
Example 7:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 14 wt%; 15% of soybeans; 12% of palm oil; hydroxypropyl methylcellulose 1.5%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
Example 8:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 16 wt%; 17% of soybeans; 10% of palm oil; hydroxypropyl methylcellulose 1.5%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
Example 9:
a soybean protein meal-replacing biscuit is prepared from rhizoma Dioscoreae powder 14 wt%; 15% of soybeans; 12% of palm oil; hydroxypropyl methylcellulose 1%.
The low fat ice cream made according to the method of this example has many advantageous properties. The appearance is complete in shape, the thickness is uneven, no deformation is caused, and the patterns are clear. The color is golden yellow, is relatively uniform and consistent, has luster, and does not have the phenomena of over-scorching and over-whitening. Has moderate sweet taste, fine and loose mouthfeel and no tooth adhesion.
The specific implementation method nine: the manufacturing method of the seventh or eighth embodiment includes the steps of:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials turn slightly white.
Step two: adding white sugar and egg into warm water, mixing with butter, stirring, and adding rhizoma Dioscoreae.
Step three: and (3) uniformly stirring and mixing the sieved low-gluten flour, the baking soda and auxiliary materials at a low speed, finally adding the biscuits cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity.
Step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray.
Step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
Baking and cooling to obtain the soybean protein meal-replacing biscuit. The contents of all components in the emulsified liquid phase are different from those of the biscuit prepared by the conventional preparation method, and the biscuit has the nutritional and health-care values which are not possessed by the common ice cream.
The current favor of people for probiotic foods also promotes the development of soybean protein meal-replacing biscuits. The product is different from other products, and is mainly characterized in that different contents of antialcoholic ingredients are added into biscuits according to different requirements of different age groups on nutrition.
The invention reduces the risk of diseases caused by overhigh alcohol content caused by drinking, and solves the problem that functional biscuits in the market are popular.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The development and the preparation method of the soybean protein meal replacement biscuit are characterized in that: 5 percent of yam flour according to the weight ratio; 3% of soybeans; 10% of palm oil; hydroxypropyl methylcellulose 1%.
2. The development and the preparation method of the soybean protein meal replacement biscuit according to claim 1 are characterized in that: the Chinese yam powder accounts for 6 percent according to the weight ratio; 4% of soybeans; 9% of palm oil; hydroxypropyl methylcellulose 1%.
3. An anti-hangover biscuit according to claim 1 or 2 and a preparation method thereof, characterized in that: the method comprises the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials become slightly whitish;
step two: adding white sugar and egg into appropriate amount of warm water, mixing with butter, stirring, and adding endothelium corneum Gigeriae Galli;
step three: uniformly stirring and mixing the sieved low-gluten flour, the baking soda and auxiliary materials at a low speed, finally adding the biscuits cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity;
step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray;
step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
4. The development and the preparation method of the soybean protein meal replacement biscuit are characterized in that: 7 percent of yam flour according to the weight ratio; 5% of soybeans; 8% of palm oil; hydroxypropyl methylcellulose 1%.
5. Development of soybean protein meal replacement biscuits and a preparation method thereof according to claim 4, characterized in that: 8 percent of yam flour according to the weight ratio; 6 percent of soybeans; 9% of palm oil; hydroxypropyl methylcellulose 1.5%.
6. A method for preparing soybean protein meal replacement biscuits and a preparation method thereof according to claim 4 or 5, is characterized in that: the method comprises the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials become slightly whitish;
step two: adding white sugar and egg into appropriate amount of warm water, mixing with butter, stirring, and adding endothelium corneum Gigeriae Galli;
step three: uniformly stirring and mixing the sieved low-gluten flour, baking soda and auxiliary materials at low speed, finally adding the dried raspberry which is cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity;
step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray;
step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
7. The development and the preparation method of the soybean protein meal replacement biscuit are characterized in that: the Chinese yam powder accounts for 10 percent by weight according to the weight ratio; 7% of soybeans; 11% of palm oil; hydroxypropyl methylcellulose 1.5%.
8. Development of soybean protein meal replacement biscuits and a preparation method thereof according to claim 7, characterized in that: 12 percent of yam flour according to the weight ratio; 8% of soybeans; 10% of palm oil; hydroxypropyl methylcellulose 2%.
9. A method for preparing soybean protein meal replacement biscuits and a preparation method thereof according to claim 7 or 8, is characterized in that: the method comprises the following steps:
the method comprises the following steps: pulverizing and sieving raw materials, softening butter with water, and stirring with a blender until the materials become slightly whitish;
step two: adding white sugar and egg into appropriate amount of warm water, mixing with butter, stirring, and adding endothelium corneum Gigeriae Galli;
step three: uniformly stirring and mixing the sieved low-gluten flour, baking soda and auxiliary materials at low speed, finally adding the dried raspberry cut into small pieces, and putting the dough into a refrigerator for refrigerating and fermenting for 15 min to form biscuit dough with certain toughness and good plasticity;
step four: repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray;
step five: preheating the oven for 10 min in advance, adjusting the temperature of the upper fire and the lower fire of the oven to be 180 ℃, baking for 25min until the surface is golden yellow, and taking out the baking tray.
Priority Applications (1)
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Application publication date: 20200626 |