CN111436474A - Corn byproduct dietary fiber biscuit and preparation method thereof - Google Patents
Corn byproduct dietary fiber biscuit and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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Abstract
The invention discloses a corn byproduct dietary fiber biscuit and a preparation method thereof, aiming at fully utilizing corn byproduct resources and fully exerting the nutritional value of the corn byproduct, the corn byproduct dietary fiber biscuit is prepared by taking 50 parts of broom corn millet flour, 20 parts of quinoa flour, 20 parts of low gluten wheat flour, 15 parts of corn germ powder, 7 parts of corn stigma powder, 10 parts of corn bran powder and 5 parts of ginkgo leaf powder as raw materials and taking eggs, skimmed milk, xylitol, fermented glutinous rice liquid, salt, broken pieces of dried roxburgh rose fruits and broken pieces of dried raspberry fruits as ingredients, and has the advantages of obvious body fat reducing effect, low fat, no sugar, long satiety time, low chewiness, high nutritional value, golden color, light green color, special fragrance of corn stigma and quinoa, coordinated mouthfeel, sweet taste, crisp mouthfeel, moderate hardness, fineness and non-sticking to-teeth, and capability of well preserving the nutritional substances in the corn byproduct, No food additive is added, and the application value is wide.
Description
Technical Field
The invention relates to the technical field of food preparation. Specifically, the invention relates to the technical field of preparation of corn byproduct dietary fiber biscuits.
Background
Corn (Zea mays L.) is an annual herbaceous plant of the family Poaceae, is native to Central and south America, and is an important food crop in the world China is a large country for corn production and consumption, and approximately 30% of byproduct resources including nutrient substances such as corn straws, corn husks and corn stigma are generated in the corn production process, but the utilization rate is extremely low and is greatly wasted, so that intensive deep processing and comprehensive utilization of corn byproducts are developed, and the corn is an indispensable part for increasing the economic benefit and social benefit of enterprises.
The corn stigma extract rich in phenols and flavonoids compounds can reduce the volume of calcium oxalate crystals in vivo, obviously reduce the joint swelling degree of a gouty arthritis model rat, and for α -amylase and α -glucosidase inhibitors, the total flavonoids in the corn stigma can obviously reduce the serum total cholesterol, triglyceride and low-density lipoprotein cholesterol level of a hyperlipidemic rat, and increase the high-density lipoprotein cholesterol level, so that the corn stigma extract has the effects of resisting gout, reducing blood sugar, reducing blood fat and resisting oxidation.
The corn bran is a byproduct of corn starch processing and production, is wrapped outside corn kernels, and accounts for up to 20% of the total amount of corn, and the dietary fiber accounts for the highest content in the main components of the corn bran. However, the corn bran is rough in taste and poor in water solubility, so that the corn bran is not popular with the public. The corn bran is rich in dietary fiber which is not easy to be digested by human body, but can absorb part of water after entering the stomach, promote intestinal peristalsis, accelerate excrement excretion and reduce intestinal diseases; the rich dietary fiber in the corn bran can be combined with cholate in the small intestine, so that reabsorption in the circulation process of the liver and the intestinal tract is reduced, cholesterol oxidation is promoted, the concentration of triglyceride and cholesterol is reduced, and the effect of reducing blood fat is achieved; the corn bran dietary fiber is composed of glycosyl polymer, and the side chain of the corn bran dietary fiber has a plurality of hydroxyl and carboxyl, so that the corn bran dietary fiber presents weak acidity, can react with cations, and promotes K + and Na + to be discharged out of a body through human body excretion, thereby reducing blood pressure.
Through search and analysis, there are many researches on the utilization of corn starch and corn kernels, and the researches on corn silk and corn husks are less. Therefore, the preparation process has the advantages of good palatability, low chewiness, high nutritional value, loose texture, unique corn aroma, no addition of any food additive, low energy consumption in the preparation process, capability of improving the utilization rate of corn byproducts, realization of industrial continuous production of the corn byproduct dietary fiber biscuits and simple industrial operation, and has important significance.
Disclosure of Invention
Aiming at the current situation that the raw materials such as corn stigma, corn bran and the like are not available for preparing the corn byproduct dietary fiber biscuits at present, the invention aims to provide the corn byproduct dietary fiber biscuits and the preparation method thereof, and aims to fully utilize the corn byproduct resources and fully exert the nutritional value of the corn byproducts, research and develop the preparation process of the corn byproduct dietary fiber biscuits with simple process, the corn millet flour, corn germ powder, quinoa powder, low-gluten wheat flour, corn stigma powder, corn bran powder and ginkgo leaf powder are taken as the raw materials, the eggs, skimmed milk, xylitol, butter, fermented glutinous rice liquid, salt, roxburgh rose fruit fragments and raspberry fruit fragments are taken as the ingredients, and the corn byproduct dietary fiber biscuits are prepared by mixing, fermenting, forming, baking and cooling, have obvious low-fat effect, no sugar and long satiety time, the corn bran-containing quinoa chewable tablets have the advantages of low chewiness, high nutritional value, golden yellow color, light green color, special flavors of corn stigma and quinoa, harmonious taste, sweet and delicious taste, crisp taste, moderate hardness, fineness and no tooth sticking, can better preserve nutrient substances in corn byproducts, does not add any food additive, realizes the fine and further processing and industrial continuous production of the corn byproducts, and has wide application value.
The invention is realized by the following technical scheme:
the invention specifically provides a corn byproduct dietary fiber biscuit which comprises 40-60 parts of broom corn millet flour, 15-25 parts of quinoa flour, 15-25 parts of low gluten wheat flour, 10-20 parts of corn germ powder, 5-15 parts of corn bran powder, 5-9 parts of corn stigma powder, 2-8 parts of ginkgo leaf powder, 14-22 parts of eggs, 10-16 parts of water, 8-12 parts of skimmed milk, 8-12 parts of xylitol, 6-10 parts of butter, 3-7 parts of fermented glutinous rice liquid, 1-3 parts of salt, 1-2 parts of broken pieces of dried roxburgh rose fruits and 1-2 parts of broken pieces of dried raspberry fruits.
More preferably, the invention specifically provides a corn byproduct dietary fiber biscuit which comprises 50 parts of broom corn millet flour, 20 parts of quinoa powder, 20 parts of low-gluten wheat flour, 15 parts of corn germ powder, 7 parts of corn stigma powder, 10 parts of corn bran powder, 5 parts of ginkgo leaf powder, 18 parts of eggs, 13 parts of water, 10 parts of skim milk, 10 parts of xylitol, 8 parts of butter, 5 parts of fermented glutinous rice liquid, 2 parts of salt, 1 part of dried roxburgh rose fruit fragments and 1 part of dried raspberry fruit fragments.
Meanwhile, the invention provides a preparation method of the corn byproduct dietary fiber biscuit, which comprises the following specific steps:
(1) treating corn stigma, corn bran and ginkgo leaves: drying stigma Maydis and testa Maydis at 30-60 deg.C until the water content is less than 10%; crushing the dried corn stigma and corn bran by using a crusher and sieving the crushed corn stigma and corn bran by using a 40-mesh sieve to prepare corn stigma powder and corn bran powder, crushing the dried ginkgo leaves by using the crusher and sieving the crushed ginkgo leaves by using the 40-mesh sieve to prepare ginkgo leaf powder;
(2) powder mixing: beating eggs quickly by a stirrer to obtain milky fluffy foam; slowly adding xylitol, salt, butter, stigma Maydis powder, testa Maydis powder, folium Ginkgo powder and milk, and stirring to obtain slurry; adding broom corn millet flour, low gluten wheat flour, quinoa flour, corn germ powder, fermented glutinous rice liquid, water, broken pieces of dried fructus Rosae Normalis and broken pieces of dried raspberry, slowly stirring to obtain modulated dough, placing in a proofing room at 30-40 deg.C for proofing for 15-25min, and refrigerating in a refrigerator for 1 hr;
(3) molding: pouring the dough prepared in the step (2) into a model, compacting and forming, and baking in an oven;
(4) baking and cooling: the baking temperature is controlled to be 170-190 ℃ at the upper fire temperature and 150-170 ℃ at the lower fire temperature, and after the baking time is 6-12min at the baking temperature, the biscuit blank is rapidly and forcibly cooled to ensure that the biscuit temperature is 30-40 ℃; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
In the invention, the corn husk and the outer leaves of the corn cob are selected to be close to the tender leaves of 3-5 layers in the corn cob.
In the invention, when the millet flour and the millet leaves are green and the minced ears are in green-yellow alternative colors, the minced ears are picked off, minced grains are rubbed off, cleaned and dried for 6-8 hours, the minced grains are crushed and sieved by a 60-mesh sieve; if the broom corn millet leaves turn yellow and then are picked, crushed and ground into powder, the broom corn millet flour has bitter taste which cannot be removed, and the flavor and taste of the biscuit are seriously affected.
In the invention, the quinoa powder and the quinoa are as follows: black quinoa: mixing the chenopodium quinoa willd with the ratio of 1:2:2, crushing, and sieving by a 60-mesh sieve.
In the invention, the fermented glutinous rice liquid is prepared from the following raw materials by a liquid fermentation method: corn: adding 5% sweet wine yeast powder into the compound raw materials, fermenting at 35-38 ℃ for 6 days to obtain fermented glutinous rice, and filtering to obtain fermented glutinous rice liquid.
The dried raspberry fragment is dried into blocks without large particles and hard particles, has the special flavor of the dried raspberry fragment, has no peculiar smell and has no visible foreign impurities.
The broken pieces of the dried roxburgh rose fruit are crushed and sieved by a 20-mesh sieve, and the crushed pieces of the dried roxburgh rose fruit are dry and blocky, have no large particles and hard particles, have the special flavor of the broken pieces of the dried roxburgh rose fruit, have no peculiar smell and have no visible foreign impurities.
The new invention adopts the prior common general knowledge as the basis of the prior art. In fact, except for the original invention, any invention is created on the basis of the prior art means and the technical elements and is the result of further innovation on the basis of the prior art means. The technologies of drying, crushing, proofing, baking, cooling, forming and the like are the basis of the prior art, but how to fully utilize the corn by-product, how to fully retain the nutrient substances in the corn by-product, how to retain the activity of the nutrient substances in the corn by-product in a series of processes such as baking and the like, how to ensure that the taste of the corn by-product dietary fiber biscuit prepared by proofing the fermented glutinous rice liquid is proper needs to be verified through scientific experiments, and the technologies need to be repeatedly verified through series unpredictable scientific experiments. Due to the reasons, the application provides the corn byproduct dietary fiber biscuit and the preparation method thereof by utilizing the conventional technical means as the basis and through scientific experiments on the basis, the prepared corn byproduct dietary fiber biscuit has the body fat reducing effect, is low in fat and sugar, long in satiety time, low in chewiness, high in nutritional value, golden yellow, light green, has the special fragrance of corn stigma and quinoa, is harmonious in taste, sweet and delicious, crisp in taste, moderate in hardness, fine and smooth, does not adhere to teeth, can better preserve the nutrient substances in the corn byproduct, does not add any food additive, realizes the fine and deep processing and the industrial continuous production of the corn byproduct, has wide application value, and obtains remarkable technical effects.
By implementing the technical scheme of the invention, the following beneficial effects can be achieved:
(1) the corn byproduct dietary fiber biscuit prepared by the invention has the advantages of good sensory quality, low fat, no sugar, long satiety time, low chewiness, high nutritional value, golden color, light green color, special fragrance of corn stigma and quinoa, coordinated taste, sweet and delicious taste, crisp taste, moderate hardness, fineness and no sticking to teeth, can better preserve nutrient substances in the corn byproduct, does not add any food additive, realizes the fine and further processing and industrial continuous production of the corn byproduct, and has wide application value.
(2) In the corn byproduct dietary fiber biscuit prepared by the invention, 5 parts of fermented glutinous rice liquid are added to obviously influence the hardness of the biscuit, so that the biscuit has crisp taste and reduced brittleness, and the biscuit is moderate in hardness and hardness in hardness and obviously improved in hardness and brittleness after being proofed and baked through compounding of 50 parts of broom corn millet flour, 20 parts of quinoa flour, 20 parts of low gluten wheat flour and 15 parts of corn germ flour.
(3) The corn byproduct dietary fiber biscuit prepared by the invention has obvious inhibition effect on the body weight of a high-fat diet mouse, and the high-dose effect is superior to the low-dose effect; the edible corn byproduct dietary fiber biscuits have no influence on the heart, the spleen and the kidney, the liver index and the fat are obviously reduced, the liver index of a high-dose group C is reduced by 9.63mg/G and the fat index of a high-fat group G is reduced by 16.83mg/G compared with that of a high-fat group G, and the liver index and the fat index of an obese mouse can be effectively controlled by the high-dose group, so that the effects of reducing body fat and preventing obesity are achieved.
(4) The millet flour used in the corn byproduct dietary fiber biscuit prepared by the invention is used, when the millet leaves are green and the millet ears are in green-yellow alternate colors, the millet ears are picked off, the millet ears are rubbed off, the millet ears are cleaned and then aired for 6-8 hours, the millet ears are crushed and sieved by a 60-mesh sieve, and the millet flour is obtained, and the prepared biscuit is harmonious in taste and free of bad flavor; if the broom corn millet leaves turn yellow and then are picked, crushed and ground into powder, the broom corn millet flour has bitter taste which cannot be removed, and the flavor and taste of the biscuit are seriously affected.
Detailed Description
The adopted main raw materials and auxiliary materials are as follows: broom corn millet, corn germ, quinoa, low-gluten wheat flour, corn stigma, corn bran, ginkgo leaves, butter, fresh eggs, skimmed milk, xylitol, salt, dried roxburgh rose fruits, dried raspberry fruits, sweet wine yeast powder, corn and glutinous rice which are all purchased from local markets.
All reagents, instruments and raw and auxiliary materials used in the present invention are well known in the art and are not intended to limit the practice of the present invention, and other reagents and equipment well known in the art may be used in the practice of the following embodiments of the present invention.
The first embodiment is as follows: corn by-product dietary fiber biscuit
The invention specifically provides a corn byproduct dietary fiber biscuit which comprises 40-60 parts of broom corn millet flour, 10-20 parts of corn germ powder, 15-25 parts of quinoa powder, 15-25 parts of low gluten wheat flour, 5-9 parts of corn stigma powder, 5-15 parts of corn bran powder, 2-8 parts of ginkgo leaf powder, 14-22 parts of eggs, 10-16 parts of water, 8-12 parts of skimmed milk, 8-12 parts of xylitol, 6-10 parts of butter, 3-7 parts of fermented glutinous rice liquid, 1-3 parts of salt, 1-2 parts of broken pieces of dried roxburgh rose fruits and 1-2 parts of broken pieces of dried raspberry fruits.
Example two: preparation method of corn byproduct dietary fiber biscuits
The invention provides a preparation method of a corn byproduct dietary fiber biscuit, which comprises the following steps:
(1) treating corn stigma, corn bran and ginkgo leaves: drying stigma Maydis and testa Maydis at 30-60 deg.C until the water content is less than 10%; crushing the dried corn stigma and corn bran by using a crusher and sieving the crushed corn stigma and corn bran by using a 40-mesh sieve to prepare corn stigma powder and corn bran powder, crushing the dried ginkgo leaves by using the crusher and sieving the crushed ginkgo leaves by using the 40-mesh sieve to prepare ginkgo leaf powder;
(2) powder mixing: beating eggs quickly by a stirrer to obtain milky fluffy foam; slowly adding xylitol, salt, butter, stigma Maydis powder, testa Maydis powder, folium Ginkgo powder and milk, and stirring to obtain slurry; adding broom corn millet flour, low gluten wheat flour, quinoa flour, corn germ powder, fermented glutinous rice liquid, water, broken pieces of dried fructus Rosae Normalis and broken pieces of dried raspberry, slowly stirring to obtain modulated dough, placing in a proofing room at 30-40 deg.C for proofing for 15-25min, and refrigerating in a refrigerator for 1 hr;
(3) molding: pouring the dough prepared in the step (2) into a model, compacting and forming, and baking in an oven;
(4) baking and cooling: the baking temperature is controlled to be 170-190 ℃ at the upper fire temperature and 150-170 ℃ at the lower fire temperature, and after the baking time is 6-12min at the baking temperature, the biscuit blank is rapidly and forcibly cooled to ensure that the biscuit temperature is 30-40 ℃; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
In the invention, the corn husks and the outer leaves of the corn cobs are selected to be used near the 3-5 layers of tender leaves in the corn cobs.
In the invention, when the millet flour and the millet leaves are green and the minced meat is green and yellow, the minced meat is picked off, the minced meat is rubbed off, cleaned and dried for 6-8 hours, the minced meat is crushed and sieved by a 60-mesh sieve.
In the invention, the quinoa powder and the quinoa are as follows: black quinoa: mixing the chenopodium quinoa willd with the ratio of 1:2:2, crushing, and sieving by a 60-mesh sieve.
In the invention, the fermented glutinous rice liquid is prepared from the following raw materials by a liquid fermentation method: corn: adding 5% sweet wine yeast powder into the compound raw materials, fermenting at 35-38 ℃ for 6 days to obtain fermented glutinous rice, and filtering to obtain fermented glutinous rice liquid.
The dried raspberry fragment is dried into blocks without large particles and hard particles, has the special flavor of the dried raspberry fragment, has no peculiar smell and has no visible foreign impurities.
The broken pieces of the dried roxburgh rose fruit are crushed and sieved by a 20-mesh sieve, and the crushed pieces of the dried roxburgh rose fruit are dry and blocky, have no large particles and hard particles, have the special flavor of the broken pieces of the dried roxburgh rose fruit, have no peculiar smell and have no visible foreign impurities.
Example three: corn by-product dietary fiber biscuit
Quickly beating 14kg of eggs by using a stirrer, slowly adding 8kg of xylitol, 1kg of salt, 6kg of butter, 5kg of corn bran powder, 5kg of corn stigma powder, 2kg of ginkgo leaf powder and 8kg of skimmed milk in the process, and stirring into slurry; adding 40kg of broom corn millet flour, 15kg of low gluten wheat flour, 15kg of quinoa powder, 10kg of corn germ powder, 3kg of fermented glutinous rice liquid, 2kg of dried roxburgh rose fruit fragments, 2kg of dried raspberry fruit fragments and 10kg of water, slowly stirring to obtain a prepared dough, placing the dough in a proofing chamber at the temperature of 30-40 ℃ for proofing for 20min, placing the dough in a refrigerator for cold storage for 1 hour, pouring the dough into a model for compaction forming, baking the dough in an oven at the baking temperature of 190 ℃ with the upper fire and 160 ℃ with the lower fire, and rapidly and forcibly cooling biscuit blanks after baking the biscuit blanks at the baking temperature of 6min to ensure that the biscuit temperature is 30-40 ℃; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
Example four: corn by-product dietary fiber biscuit
Quickly beating 14kg of eggs by using a stirrer, slowly adding 8kg of xylitol, 2kg of salt, 10kg of butter, 5kg of corn bran powder, 9kg of corn stigma powder, 2kg of ginkgo leaf powder and 10kg of skimmed milk in the process, and stirring into slurry; adding 40kg of broom corn millet flour, 25kg of low gluten wheat flour, 15kg of quinoa powder, 10kg of corn germ powder, 3kg of fermented glutinous rice liquid, 2kg of dried roxburgh rose fruit fragments, 1kg of dried raspberry fruit fragments and 10kg of water, slowly stirring to obtain a prepared dough, placing the dough in a proofing chamber at the temperature of 30-40 ℃ for proofing for 15min, placing the dough into a refrigerator for cold storage for 1 hour, pouring the dough into a model for compaction forming, baking the dough in an oven at the baking temperature of 170 ℃ on the upper fire and 150 ℃ on the lower fire, and quickly and forcibly cooling biscuit blanks after the baking time is 12min at the baking temperature to ensure that the biscuit temperature is 30-40 ℃; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
Example five: corn by-product dietary fiber biscuit
Quickly beating 18kg of eggs by using a stirrer, slowly adding 10kg of xylitol, 2kg of salt, 8kg of butter, 10kg of corn bran powder, 7kg of corn stigma powder, 5kg of ginkgo leaf powder and 10kg of skimmed milk in the process, and stirring into slurry; then adding 50kg of broom corn millet flour, 20kg of low gluten wheat flour, 20kg of quinoa powder, 15kg of corn germ powder, 5kg of fermented glutinous rice liquid, 1kg of dried roxburgh rose fruit fragments, 1kg of dried raspberry fruit fragments and 13kg of water, slowly stirring to obtain a prepared dough, placing the dough in a proofing chamber at the temperature of 30-40 ℃ for proofing for 20min, placing the dough in a refrigerator for cold storage for 1 hour, pouring the dough into a model for compaction forming, baking the dough in an oven at the baking temperature of 180 ℃ on the upper fire and 160 ℃ on the lower fire, and quickly and forcibly cooling biscuit blanks after the baking time is 9min at the baking temperature to ensure that the biscuit temperature is 30-40 ℃; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
Example six: corn by-product dietary fiber biscuit
Quickly beating 22kg of eggs by using a stirrer, slowly adding 12kg of xylitol, 3kg of salt, 6kg of butter, 15kg of corn bran powder, 5kg of corn stigma powder, 8kg of ginkgo leaf powder and 8kg of skimmed milk in the process, and stirring into slurry; adding 60kg of broom corn millet flour, 15kg of low gluten wheat flour, 25kg of quinoa powder, 20kg of corn germ powder, 7kg of fermented glutinous rice liquid, 1kg of dried roxburgh rose fruit fragments, 2kg of dried raspberry fruit fragments and 16kg of water, slowly stirring to obtain a prepared dough, placing the dough in a proofing chamber at the temperature of 30-40 ℃ for proofing for 25min, placing the dough in a refrigerator for cold storage for 1 hour, pouring the dough into a model for compaction forming, baking the dough in an oven at the temperature of 190 ℃ for upper fire and 170 ℃ for lower fire, and rapidly and forcibly cooling biscuit blanks at the baking temperature of 30-40 ℃ after baking time of 6 min; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
Example seven: corn by-product dietary fiber biscuit
Quickly beating 22kg of eggs by using a stirrer, slowly adding 12kg of xylitol, 3kg of salt, 10kg of butter, 15kg of corn bran powder, 9kg of corn stigma powder, 8kg of ginkgo leaf powder and 12kg of skimmed milk in the process, and stirring into slurry; adding 60kg of broom corn millet flour, 25kg of low gluten wheat flour, 25kg of quinoa powder, 20kg of corn germ powder, 7kg of fermented glutinous rice liquid, 2kg of dried roxburgh rose fruit fragments, 2kg of dried raspberry fruit fragments and 16kg of water, slowly stirring to obtain a prepared dough, placing the dough in a proofing chamber at the temperature of 30-40 ℃ for proofing for 15min, placing the dough into a refrigerator for cold storage for 1 hour, pouring the dough into a model for compaction forming, baking the dough in an oven at the baking temperature of 170 ℃ on the upper fire and 150 ℃ on the lower fire, and quickly and forcibly cooling biscuit blanks after the baking time is 9min at the baking temperature to ensure that the biscuit temperature is 30-40 ℃; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
Example eight: corn by-product dietary fiber biscuit process optimization
1. Formulation optimization
(1) The test method comprises the following steps: beating eggs rapidly with a stirrer, slowly adding xylitol, salt, butter, corn bran powder, stigma Maydis powder, folium Ginkgo powder and skimmed milk, and stirring to obtain slurry; adding broom corn millet flour, low gluten wheat flour, quinoa flour, corn germ powder, fermented glutinous rice liquid, broken pieces of dried roxburgh rose fruits, broken pieces of dried raspberry fruits and water, slowly stirring to obtain a prepared dough, placing the dough in a proofing chamber at 30-40 ℃ for proofing for 25min, placing the dough in a refrigerator for refrigerating for 1 h, pouring the dough into a model for compacting and forming, and baking in an oven, wherein the baking temperature is controlled to be 190 ℃ at the upper fire temperature and 170 ℃ at the lower fire temperature, and the baking time is 6min at the lower fire temperature. The ingredients in the test were proportioned and the optimum formulation of the corn by-product dietary fiber biscuit was selected by sensory evaluation, hardness and crispness as shown in table 1.
Table 1: the proportion of each component of the corn by-product dietary fiber biscuit
| Broom corn millet flour (kg) | 40 | 40 | 50 | 60 | 60 | 60 | 50 | 40 |
| Chenopodium quinoa powder (kg) | 15 | 25 | 20 | 25 | 25 | 25 | 20 | 15 |
| Low gluten wheat flour (kg) | 15 | 15 | 20 | 15 | 25 | 15 | 20 | 20 |
| Corn germ powder (kg) | 10 | 10 | 15 | 20 | 20 | 10 | 10 | 15 |
| Corn bran powder (kg) | 5 | 5 | 10 | 15 | 15 | 5 | 5 | 10 |
| Corn silk powder (kg) | 5 | 9 | 7 | 5 | 9 | 9 | 5 | 7 |
| Ginkgo leaf powder (kg) | 2 | 2 | 5 | 8 | 8 | 2 | 2 | 5 |
| Egg (kg) | 14 | 14 | 18 | 22 | 22 | 14 | 22 | 22 |
| Water (kg) | 10 | 10 | 13 | 16 | 16 | 10 | 16 | 13 |
| Skimmed milk (kg) | 8 | 12 | 10 | 8 | 12 | 12 | 12 | 8 |
| Xylitol (kg) | 8 | 8 | 10 | 12 | 12 | 8 | 12 | 12 |
| Butter (kg) | 6 | 10 | 8 | 6 | 10 | 6 | 10 | 8 |
| Fermented glutinous rice liquid (kg) | 3 | 3 | 5 | 7 | 7 | 5 | 3 | 5 |
| Salt (kg) | 1 | 2 | 2 | 3 | 3 | 1 | 2 | 3 |
| Dried roxburgh rose fruit fragment (kg) | 1 | 2 | 1 | 2 | 2 | 1 | 1 | 1 |
| Pieces (kg) of dried raspberry fruit | 2 | 1 | 1 | 2 | 1 | 1 | 2 | 1 |
(2) Sensory evaluation
The sensory evaluation of the corn byproduct dietary fiber biscuit mainly comprises five aspects of color, appearance, aroma, taste and mouthfeel, 25 tasters without special preference are invited to form a sensory evaluation group for sensory evaluation, and the sensory evaluation is graded according to sensory evaluation standards. Total score 20% color + 10% appearance + 10% aroma + 40% flavor + 20% mouthfeel. And averaging the grading results, and carrying out significance difference test. Sensory evaluation criteria are shown in table 2.
Table 2: evaluation standard of corn byproduct dietary fiber biscuits
(3) Texture characteristic determination method for corn byproduct dietary fiber biscuits
The hardness and crispness of the biscuit were measured using a texture analyzer TA9 probe. The measurement parameters are as follows: the speed before measurement is 1mm/s, the speed after measurement is 1mm/s and the speed after measurement is 2 mm/s; compressing the test type; the test target distance is 5 mm. Each set of samples was assayed 5 times separately.
(4) Test results
The prepared corn by-product dietary fiber biscuits are subjected to sensory evaluation and texture characteristic detection tests by different preparation ratios of the components of the corn by-product dietary fiber biscuits, and the test results are shown in table 3.
Table 3: the proportion of each component of the corn by-product dietary fiber biscuit
According to the test results in the table 3, the sensory evaluation and the texture characteristics of the corn by-product dietary fiber biscuits prepared by different ingredients are obviously different, the hardness of the biscuits is obviously influenced by the amount of the added fermented glutinous rice liquid, and when the added amount of the fermented glutinous rice liquid is large, the biscuits have crisp mouthfeel and are reduced in brittleness. The hardness and the brittleness of the baked biscuit are improved to some extent by compounding the broom corn millet flour, the low-gluten wheat flour, the quinoa flour and the corn germ flour, and the taste diversity of the corn by-product dietary fiber biscuit is increased and the nutritional value of the corn by-product dietary fiber biscuit is improved to a certain extent by adding the xylitol, the salt, the butter, the corn bran powder, the corn stigma powder, the ginkgo leaf powder, the skimmed milk, the eggs, the broken pieces of the dried roxburgh rose fruits and the broken pieces of the dried raspberry fruits, so that the biscuit is seen by combining the test results in the table 3, and the ingredients are as follows: when 10 parts of corn bran powder, 7 parts of corn stigma powder, 5 parts of ginkgo leaf powder, 10 parts of skim milk, 50 parts of broom corn millet flour, 20 parts of low-gluten wheat flour, 20 parts of quinoa powder, 15 parts of corn germ powder, 5 parts of fermented glutinous rice liquid, 18 parts of eggs, 10 parts of xylitol, 2 parts of salt, 8 parts of butter, 1 part of broken pieces of dried roxburgh rose fruits, 1 part of broken pieces of dried raspberry fruits and 13 parts of water, the obtained corn byproduct dietary fiber biscuit is uniform in color, golden yellow and light green, has the special fragrance of the corn stigma and the quinoa, is harmonious in taste, delicious in sweet taste, crisp in taste, moderate in hardness, fine and non-sticky to teeth.
2. Baking condition optimization
On the basis of the early test, 10kg of corn bran powder, 7kg of corn stigma powder, 5kg of ginkgo leaf powder, 10kg of skimmed milk, 50kg of broom corn millet flour, 20kg of low gluten wheat flour, 20kg of quinoa powder, 15kg of corn germ powder, 5kg of fermented glutinous rice liquid, 18kg of eggs, 10kg of xylitol, 2 parts of salt, 8 parts of butter, 1 part of broken pieces of dried roxburgh rose fruits, 1 part of broken pieces of dried raspberry fruits and 13 parts of water are proportioned, and the proofing time, the baking temperature and the baking time are optimized.
The influence of the proofing time, the flaming-up temperature, the flaming-down temperature and the baking time on the sensory evaluation of the corn byproduct dietary fiber biscuits in the preparation method of the corn byproduct dietary fiber biscuits is explored. Four-factor three-level orthogonal tests were performed, with the orthogonal test factors and levels shown in table 4.
Table 4: orthogonal test factor and horizon
The results of the test and analysis of the orthogonal optimization corn by-product dietary fiber biscuit production process are shown in Table 5.
Table 5: results and analysis of orthogonal assays
By comparing the extreme differences of the indexes, the primary and secondary sequence of the influencing factors is A>B＝C>D, namely the proofing time, the ignition temperature and the ignition temperature are main influence factors influencing sensory evaluation in the preparation of the corn byproduct dietary fiber biscuits, and according to the results of k1, k2 and k3 of each index in the table 5, the optimal level combination of the factors is determined to be A2B2C2D2The optimized process of the method for making the corn byproduct dietary fiber biscuit comprises the following steps: the fermentation time is 20min, the upper fire temperature is 180 ℃, the lower fire temperature is 160 ℃, and the baking time is 9 min.
Through further series of tests and verification, based on the uniqueness of the typicality and style of the obtained final product, the corn byproduct dietary fiber biscuit provided by the invention preferably comprises, by weight, 10kg of corn bran powder, 7kg of corn stigma powder, 5kg of ginkgo leaf powder, 10kg of skimmed milk, 50kg of broom corn millet flour, 20kg of low-gluten wheat flour, 20kg of quinoa powder, 15kg of corn germ powder, 5kg of fermented glutinous rice liquid, 18kg of eggs, 10kg of xylitol, 2kg of salt, 8kg of butter, 1kg of dried roxburgh rose fruit fragments, 1kg of dried raspberry fragments and 13kg of water, and is characterized by proving time of 20min, upper fire temperature of 180 ℃, lower fire temperature of 160 ℃ and baking time of 9 min. On the basis of keeping the nutrition of the corn byproducts, the corn stigma health-care food has the advantages of low fat and sugar-free type, long satiety time, low chewiness, high nutritional value, loose texture, golden yellow color, light green color, unique sweet taste of corn stigma, capability of well preserving the nutrient substances in the corn byproducts, no addition of any food additive, realization of deep processing and industrial continuous production of the corn byproducts and wide application value.
Example nine: corn by-product dietary fiber biscuit mouthfeel test
A sensory evaluation group consisting of 15 tasters without special preference is used for carrying out sensory evaluation on 5 biscuit products, wherein T1 is a biscuit product prepared in a common mode, and a leavening agent in a formula is yeast powder; t2 is a biscuit product made by a common method, and a leavening agent in the formula is baking powder; t3 is a biscuit product prepared by taking yeast powder as a single leavening agent according to the formula of the invention, and T4 is a corn byproduct dietary fiber biscuit prepared according to the method of the fifth embodiment; t5 is a commercially available biscuit product with corn ingredient added; by evaluating the sensory evaluation index, the statistical results are shown in table 6 below.
Table 6: statistical table for sensory evaluation of 5 biscuits
As shown in a sensory evaluation table of table 6, the biscuit products prepared by 5 test groups are subjected to sensory evaluation, five characteristics of color, appearance, aroma, taste and mouthfeel are compared, wherein the sensory score of the T4 group is the highest, which indicates that the corn by-product dietary fiber biscuit obtained by a series of scientific test optimization has the best taste and flavor, the sensory score is 94.2 and is superior to other groups, the T3 score is 89.2 and is lower than the T1 group, the T3 group and the T4 group are only different from a leavening agent, the leavening agent of the T4 group is fermented mash, which indicates that the flavor of the corn by-product dietary fiber biscuit prepared by combining the formula with the mash is superior to biscuits prepared by common yeast powder and other leavening agents; the corn by-product dietary fiber biscuits obtained through a series of scientific experiments and optimization have low fat and no sugar, long satiety time, low chewiness, high nutritional value, golden yellow color, light green color, special flavors of corn stigma and quinoa, coordinated mouthfeel, sweet and delicious taste, crisp mouthfeel, moderate hardness, fineness and no teeth sticking, can better preserve nutrient substances in the corn by-products, does not add any food additive, realizes the deep processing and industrial continuous production of the corn by-products, has wide application value, and obtains remarkable technical effects.
Example ten: functionality test of corn by-product dietary fiber biscuits
(1) The method for testing animals comprises the following steps: kunming mice are randomly divided into 7 groups, 10 mice are taken per group, purified water is drunk, partial biscuits are used for replacing animal feed in each test group, corn by-product dietary fiber biscuits are used for replacing 10% of the animal feed in the test low dose group A, corn by-product dietary fiber biscuits are used for replacing 20% of the animal feed in the test medium dose group B, corn by-product dietary fiber biscuits are used for replacing 30% of the animal feed in the test high dose group C, commercially available whole wheat biscuits are used for replacing 20% of the animal feed in the test group D, commercially available high fiber digestive biscuits are used for replacing 20% of the animal feed in the test group E, the control group F is normally fed, and the high fat group G is fed with high fat feed, and the test periods of the groups are synchronous and all 60 days. After 60 days of the test, animals are fasted for 14 hours without drinking water, weighed, killed by dislocation of cervical vertebrae, and weighed.
Basal feed formula (%): 25 parts of flour, 25 parts of oatmeal, 15 parts of soybean meal, 10 parts of fish meal, 5 parts of bone meal, 7 parts of protein powder, 7 parts of grease, 5 parts of egg yolk powder and 1 part of salt.
High-fat feed formula (%): 25 parts of flour, 25 parts of oatmeal, 15 parts of grease, 10 parts of eggs, 10 parts of bean flour, 7 parts of fish meal, 3 parts of bone meal, 5 parts of protein powder and 1 part of salt.
During the test period, the feed intake was recorded every day, the mouse weight was measured every 1 week, the organs were separated and weighed after the animals were sacrificed, and the organ index was calculated as × 100% in terms of organ weight (g)/body weight (g).
(2) Effect of corn byproduct dietary fiber biscuits on mouse weight
In the whole test period, the growth state of each group of mice is good, and no death phenomenon occurs. The weight changes of the mice between the groups before, 4 weeks and 8 weeks of the experiment were compared comprehensively. As can be seen from Table 7, the mice in the groups before the test are randomly distributed according to the body weight, and the body weights among the groups have no obvious difference, so that the analysis error can be reduced; in the fourth week, the body weight of the group A is reduced by 1.82G, the body weight of the group C is reduced by 3.72G, the body weight of the group A is reduced by 4.91G and the body weight of the group C is reduced by 6.81G compared with the group C, which indicates that three test groups using corn byproduct dietary fiber biscuits to partially replace feed have certain effect on alleviating the weight increase of mice, while the average weight difference between the group E and the group D and the group F and the group G is not obvious, and the weight reducing effect of the group E and the group D on the mice is not obvious; in the 8 th week of the experiment, the body weight of the group A is reduced by 5.21G, the body weight of the group B is reduced by 6.42G, the body weight of the group C is reduced by 7.46G, the body weight of the group A is reduced by 5.21G, the body weight of the group B is reduced by 6.42G, and the body weight of the group C is reduced by 7.46G.
Table 7: changes in weight gain of mice for each test group
(3) Influence of corn byproduct dietary fiber biscuits on visceral organ index of mice
The organ index reflects the nutritional status of the test animal and the pathological changes of the organs, and after each group of mice is sacrificed at the 8 th week of the test, the organs of the mice are weighed and averaged, and the test results are shown in table 8.
Table 8: effect of Each test group on mouse organ index
On the spleen aspect, the spleen indexes of the high fat group G are lower than those of the other groups, and the group A, the group B and the group C are obviously different from the group F, which shows that the high fat feed has certain influence on the spleen indexes of the mice, and the spleen indexes of the mice of the other groups are not obviously different from those of the control group.
In the aspect of kidney, the kidney index of the high-fat group G is obviously higher than that of the control group F, and other groups are all higher than that of the control group F, so that the kidney index can be increased to a certain extent by eating the high-fat feed for a long time, and the biscuits of other groups have no obvious effect on the high-fat feed for a long time and cannot cause overhigh kidney burden.
In the aspect of the heart, each test group has no obvious influence on the heart index.
On the aspect of livers, the liver index of the high-fat group is obviously higher than that of other test groups, the liver index is 44.88 +/-2.74 mg/G, the liver color is obviously yellowed, fat in the livers is increased due to high-fat feed, fatty liver symptoms appear, the liver index of the groups E and D is slightly reduced but the effect is not obvious compared with that of the group F, the groups A, B and C are obviously different from that of the group F and the group G, and the liver index of the group C with high dose is most obviously reduced, which shows that the liver index of obese mice can be effectively controlled by continuously using a certain amount of corn by-product dietary fiber biscuits, wherein the effect of the group C with high dose is the best.
In the aspect of in vivo fat, all experimental groups are obviously lower than a high-fat group G, although fat indexes of a group D and a group E are lower than that of a control group F, the change is not obvious, the group A, the group B and the group C are obviously different from the control group F and the high-fat group G, the fat index of the group C is reduced by 7.28mg/G compared with the group F, and the fat index of the group C is reduced by 16.83mg/G compared with that of the group G, which indicates that the fat increase of mice can be effectively controlled by continuously eating the corn by-product dietary fiber biscuits.
Through the series of experiments, the corn byproduct dietary fiber biscuits have obvious inhibition effect on the body weight of high-fat diet mice, and the high-dose effect is superior to the low-dose effect; high fat diet has no obvious influence on heart and spleen of mice, but increases kidney index, liver index and fat index to a certain extent, and the dietary fiber biscuits which are corn by-products have no influence on heart, spleen and kidney, and obviously reduce liver index and fat, and the high dose group can effectively control liver index and fat index of obese mice, thereby achieving the effect of preventing obesity.
As described above, the present invention can be preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the design spirit of the present invention should fall within the protection scope determined by the present invention.
Claims (7)
1. A corn byproduct dietary fiber biscuit is characterized by comprising 40-60 parts of broom corn millet flour, 15-25 parts of quinoa flour, 15-25 parts of low gluten wheat flour, 10-20 parts of corn germ powder, 5-15 parts of corn bran powder, 5-9 parts of corn stigma powder, 2-8 parts of ginkgo leaf powder, 14-22 parts of eggs, 10-16 parts of water, 8-12 parts of skimmed milk, 8-12 parts of xylitol, 6-10 parts of butter, 3-7 parts of fermented glutinous rice liquid, 1-3 parts of salt, 1-2 parts of broken pieces of dried roxburgh rose fruits and 1-2 parts of broken pieces of dried raspberry fruits.
2. The corn by-product dietary fiber biscuit of claim 1, comprising 50 parts of broom corn millet flour, 20 parts of quinoa flour, 20 parts of low gluten wheat flour, 15 parts of corn germ powder, 7 parts of corn stigma powder, 10 parts of corn bran powder, 5 parts of ginkgo leaf powder, 18 parts of eggs, 13 parts of water, 10 parts of skim milk, 10 parts of xylitol, 8 parts of butter, 5 parts of fermented glutinous rice liquid, 2 parts of salt, 1 part of dried roxburgh rose fruit pieces and 1 part of dried raspberry fruit pieces.
3. A preparation method of a corn byproduct dietary fiber biscuit is characterized by specifically adopting the following technical steps:
(1) treating corn stigma, corn bran and ginkgo leaves: drying stigma Maydis and testa Maydis at 30-60 deg.C until the water content is less than 10%; crushing the dried corn stigma and corn bran by using a crusher and sieving the crushed corn stigma and corn bran by using a 40-mesh sieve to prepare corn stigma powder and corn bran powder, crushing the dried ginkgo leaves by using the crusher and sieving the crushed ginkgo leaves by using the 40-mesh sieve to prepare ginkgo leaf powder;
(2) powder mixing: beating eggs quickly by a stirrer to obtain milky fluffy foam; slowly adding xylitol, salt, butter, stigma Maydis powder, testa Maydis powder, folium Ginkgo powder and milk, and stirring to obtain slurry; adding broom corn millet flour, low gluten wheat flour, quinoa flour, corn germ powder, fermented glutinous rice liquid, water, broken pieces of dried fructus Rosae Normalis and broken pieces of dried raspberry, slowly stirring to obtain modulated dough, placing in a proofing room at 30-40 deg.C for proofing for 15-25min, and refrigerating in a refrigerator for 1 hr;
(3) molding: pouring the dough prepared in the step (2) into a model, compacting and forming, and baking in an oven;
(4) baking and cooling: the baking temperature is controlled to be 170-190 ℃ at the upper fire temperature and 150-170 ℃ at the lower fire temperature, and after the baking time is 6-12min at the baking temperature, the biscuit blank is rapidly and forcibly cooled to ensure that the biscuit temperature is 30-40 ℃; the relative humidity is 70% -80%, and the successfully baked biscuits can be packaged after being cooled for 2-3 hours at room temperature.
4. The method of making a corn by-product dietary fiber biscuit of claim 3, wherein the corn bran, outer corn cob lamina, and the selected layer of relatively tender lamina is located adjacent to the 3-5 inner corn cob lamina.
5. The method for preparing biscuits containing dietary fiber from corn byproducts as claimed in claim 3, wherein the broom corn millet noodles and the broom corn millet leaves are green, and when the broom corn millet is alternately green and yellow, the broom corn millet noodles are picked off, the broom corn millet noodles are rubbed off with minced meat, cleaned, dried in the air for 6-8 hours, crushed and sieved with a 60-mesh sieve.
6. The method of making a corn by-product dietary fiber biscuit of claim 3, wherein the quinoa flour, quinoa: black quinoa: quinoa =1:2:2, mixing, crushing, and sieving with a 60-mesh sieve.
7. The method for preparing corn by-product dietary fiber biscuits as claimed in claim 3, characterized in that the fermented glutinous rice liquid is prepared from glutinous rice: corn: adding 5% sweet wine yeast powder into the compound raw materials, fermenting at 35-38 deg.C for 6 days to obtain fermented glutinous rice, and filtering to obtain fermented glutinous rice liquid.
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