CN111567591A - 一种保健饼干及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本公开提供了一种保健饼干及其制备方法,所述保健饼干的原料包括:低筋面粉、葛根粉、山药粉、薏米粉、糖、黄油、脱脂奶粉、小苏打、食用盐和活性干酵母。所述保健饼干不仅具有降血糖、降血脂、预防高血压、健脾利湿、增强机体免疫力等良好的保健功效,而且具有浓郁的葛根、山药和薏米风味,口感酥松。
Description
技术领域
本公开涉及食品保健技术领域,具体涉及一种保健饼干及其制备方法。
背景技术
葛根、山药和薏米国家卫生部认定的药食两用植物,其中葛根有“亚洲人参”之美誉,富含黄酮类物质以及蛋白质、氨基酸、膳食纤维等多种营养成分。黄酮类化合物是一种天然抗氧化剂,且具有降血脂、增强免疫力等多种功效。膳食纤维可调理肠胃,有助于排出体内毒素。
山药又名淮山,素有“天然人参”的美称,含有蛋白质、糖类、维生素、淀粉酶、膳食纤维等成分,具有健脾益胃、助消化和降低血糖等多种功效。
薏米除了富含优质蛋白质,碳水化合物,粗纤维,钙等成分,还含有丰富的多糖、脂肪酸与其酯类化合物、黄酮类化合物、三萜类化合物等多种活性成分,具有降血糖、健脾利湿和增强免疫力等功效。
饼干作为一种休闲零食,食用方便又便于携带,已成为日常生活中不可或缺的一种食品。随着生活水平提高,我国的肥胖率和高血脂、高血压人群逐年增高,但市场上的饼干仍大多是热量高,因此,开发低热量、高膳食纤维有一定降血压、降脂功效保健功能的饼干是未来市场的发展方向。
发明内容
本公开的目的是提供一种保健饼干及其制备方法,以达到获得具有保健降血压、降血脂功效的饼干的目的。
为实现上述目的,技术方案如下:
一种保健饼干,所述保健饼干的原料包括:低筋面粉、葛根粉、山药粉、薏米粉、糖、黄油、脱脂奶粉、小苏打、食用盐和活性干酵母。
按重量份计,所述保健饼干包括:低筋面粉80-100份、葛根粉10-20份、山药粉15-18份、薏米粉8-12份、糖30-50份、黄油16-24份、脱脂奶粉6-14份、小苏打0.3-0.8份、食用盐0.3-0.6份和活性干酵母0.05-0.5份。
所述糖为木糖醇或麦芽糖醇。
一种保健饼干的制备方法,所述制备方法的具体步骤为:
(1)将葛根粉过筛,然后与山药粉、薏米粉和活性干酵母混合,加入水揉成面团,然后静置发酵,得到预发酵面团;
(2)将糖、黄油、脱脂奶粉、小苏打、食用盐和水混合后,进行搅拌直至糖完全融化,得到乳浊液;
(3)将得到的乳浊液、预发酵面团和过筛后的低筋面粉进行混合搅拌,然后进行调粉,得到调制面团;
(4)将调制面团辗压成薄饼,然后利用模具压块,得到饼干坯,最后将饼干坯进行焙烤,得到保健饼干。
所述步骤(1)中静置发酵的温度为29-31℃,所述静置发酵的时间为2-3h。
所述葛根粉过筛的筛目为80-120目,所述过筛后的低筋面粉的筛目为80-120目。
所述步骤(1)中葛根粉与水添加的重量份数的比例为1:1。
所述步骤(2)中糖与水添加的重量份数的比例为(2-3):1。
所述步骤(3)中调粉的时间为9-11分钟。
所述步骤(4)中焙烤的上火温度为170-200℃,所述焙烤的下火温度为150-180℃;优选地所述焙烤的时间为5-10分钟。
所述步骤(4)中薄饼的厚度为2-4mm。
本公开的有益效果是:提供了一种保健饼干及其制备方法,所述保健饼干中的原料中含有的葛根粉、山药粉和薏米粉都含有很高的膳食纤维,且具有降血脂、降血压、降血糖的功效,且在制备过程中,利用活性干酵母对葛根粉、山药粉和薏米粉进行发酵,使得面团更加细腻,从而使得饼干的组织更加细腻,且改善了饼干的口感,使饼干更加松脆可口,并使得饼干具有酵母发酵产物的特殊风味物质,且在制备过程中,先将糖、黄油、脱脂奶粉、小苏打、食用盐和水混合均匀得到乳浊液,然后再加入低筋面粉和预发酵面团进行面团调制,限制了面筋蛋白的吸水,抑制面筋大量形成,缩短了面团的调制时间,使得制成的饼干具口感酥松的特点,因此本公开所述一种保健饼干不仅具有降血糖、降血脂、预防高血压、健脾利湿、增强机体免疫力等良好的保健功效,而且具有浓郁的葛根、山药和薏米风味,口感酥松。
且所述保健饼干中所使用的糖为木糖醇或麦芽糖醇,热量低,在人体内几乎不分解不会引起血糖水平的波动,因此所述保健饼干具有低热量,适合肥胖人群和糖尿病人群食用的优点。
在所述保健饼干制备过程中未添加任何香精香料以及防腐抑菌剂,食用安全,满足人们对健康食品的追求。
具体实施方式
以下各步骤仅用以说明本公开的技术方案,而非对其限制;尽管参照前述各步骤对本公开进行了详细的说明,但本领域的普通技术人员应当理解:其依然可以对前述各步骤所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本公开各步骤技术方案的范围。
实施例1
一种保健饼干,所述保健饼干各原料添加的重量份数分别为:低筋面粉100份、葛根粉20份、山药粉18份、薏米粉12份、木糖醇50份、黄油24份、脱脂奶粉14份、小苏打0.8份、食用盐0.6份和活性干酵母0.5份。
一种保健饼干的制备方法,所述制备方法的具体步骤为:
(1)将葛根粉过筛(筛目为80目),按照上述添加的重量份数与山药粉、薏米粉和活性干酵母混合,加入水揉成面团然后进行静置发酵,得到预发酵面团,所述静置发酵的温度为29℃,所述静置发酵的时间为3h,所述葛根粉与水所添加的重量份比例为1:1;
(2)将木糖醇、黄油、脱脂奶粉、小苏打、食用盐和水混合后,进行搅拌直至糖完全融化,得到乳浊液,所述木糖醇与水所添加的重量份比例为2:1;
(3)将得到的乳浊液、预发酵面团和过筛的低筋面粉(筛目为80)进行混合快速搅拌,然后进行调粉11分钟,使得面团组织均匀,弹性适中,并且不粘手,得到调制面团;
(4)将调制面团放于烤盘上,用擀面杖将面团辗压制成厚薄均匀薄饼,所述薄饼的厚度为4mm,然后利用模具大小适度小块的饼干坯,最后将饼干坯进行焙烤,得到保健饼干,其中焙烤的上火温度为200℃,所述焙烤的下火温度为180℃,焙烤的时间为5分钟。
实施例2
一种保健饼干,所述保健饼干各原料添加的重量份数分别为:低筋面粉80份、葛根粉10份、山药粉15份、薏米粉8份、麦芽糖醇30份、黄油16份、脱脂奶粉6份、小苏打0.3份、食用盐0.3份和活性干酵母0.05份。
一种保健饼干的制备方法,所述制备方法的具体步骤为:
(1)将葛根粉过筛(筛目为120目),按照上述添加的重量份数与山药粉、薏米粉和活性干酵母混合,加入水揉成面团然后进行静置发酵,得到预发酵面团,所述静置发酵的温度为31℃,所述静置发酵的时间为2h,所述葛根粉与水所添加的重量份比例为1:1;
(2)将麦芽糖醇、黄油、脱脂奶粉、小苏打、食用盐和水混合后,进行搅拌直至糖完全融化,得到乳浊液,所述麦芽糖醇与水所添加的重量份比例为3:1;
(3)将得到的乳浊液、预发酵面团和过筛的低筋面粉(筛目为120目)进行混合快速搅拌,然后进行调粉9分钟,使得面团组织均匀,弹性适中,并且不粘手,得到调制面团;
(4)将调制面团放于烤盘上,用擀面杖将面团辗压制成厚薄均匀薄饼,所述薄饼的厚度为2mm,然后利用模具大小适度小块的饼干坯,最后将饼干坯进行焙烤,得到保健饼干,其中焙烤的上火温度为170℃,所述焙烤的下火温度为150℃,焙烤的时间为10分钟。
实施例3
一种保健饼干,所述保健饼干各原料添加的重量份数分别为:低筋面粉90份、葛根粉18份、山药粉16份、薏米粉10份、麦芽糖醇40份、黄油20份、脱脂奶粉10份、小苏打0.5份、食用盐0.4份和活性干酵母0.25份。
一种保健饼干的制备方法,所述制备方法的具体步骤为:
(1)将葛根粉过筛(筛目为100目),按照上述添加的重量份数与山药粉、薏米粉和活性干酵母混合,加入水揉成面团然后进行静置发酵,得到预发酵面团,所述静置发酵的温度为30℃,所述静置发酵的时间为2.5h,所述葛根粉与水所添加的重量份比例为1:1;
(2)将麦芽糖醇、黄油、脱脂奶粉、小苏打、食用盐和水混合后,进行搅拌直至糖完全融化,得到乳浊液,所述麦芽糖醇与水所添加的重量份比例为2.5:1;
(3)将得到的乳浊液、预发酵面团和过筛的低筋面粉(筛目为100目)进行混合快速搅拌,然后进行调粉10分钟,使得面团组织均匀,弹性适中,并且不粘手,得到调制面团;
(4)将调制面团放于烤盘上,用擀面杖将面团辗压制成厚薄均匀薄饼,所述薄饼的厚度为3mm,然后利用模具大小适度小块的饼干坯,最后将饼干坯进行焙烤,得到保健饼干,其中焙烤的上火温度为185℃,所述焙烤的下火温度为165℃,焙烤的时间为8分钟。
实施例4
对比例:低筋面粉90份、葛根粉18份、山药粉16份、薏米粉10份、麦芽糖醇40份、黄油20份、脱脂奶粉10份、小苏打0.5份和食用盐0.4份。
按照上述对比例所述的组分及添加的重量份数制备饼干,制备方法为:
(1)将葛根粉过筛(筛目为100目),按照上述添加的重量份数与山药粉、薏米粉混合,加入水揉成面团然后进行静置发酵,得到预发酵面团,所述静置发酵的温度为30℃,所述静置发酵的时间为2.5h,所述葛根粉与水所添加的重量份比例为1:1;
(2)将麦芽糖醇、黄油、脱脂奶粉、小苏打、食用盐和水混合后,进行搅拌直至糖完全融化,得到乳浊液,所述麦芽糖醇与水所添加的重量份比例为2.5:1;
(3)将得到的乳浊液、预发酵面团和过筛的低筋面粉(筛目为100目)进行混合快速搅拌,然后进行调粉10分钟,使得面团组织均匀,弹性适中,并且不粘手,得到调制面团;
(4)将调制面团放于烤盘上,用擀面杖将面团辗压制成厚薄均匀薄饼,所述薄饼的厚度为3mm,然后利用模具大小适度小块的饼干坯,最后将饼干坯进行焙烤,得到保健饼干,其中焙烤的上火温度为185℃,所述焙烤的下火温度为165℃,焙烤的时间为8分钟。
组织40个人构成感官评价小组(20名女性,20名男性),将实施例1、实施例2、实施例3和对比例所制备的饼干根据表1感官评价表进行感官评价,总分100分,结果如表2所示,可以看出在饼干中加入活性干酵母对葛根粉、山药粉和薏米粉进行发酵,使得所制备的饼干组织结构更加细腻,并改善了饼干的口感,使得饼干更加松脆可口,且使得饼干具有酵母发酵产物的特殊风味物质,气味浓郁。
表1感官评价表
表2各实施例与对比例具体评分
Claims (10)
1.一种保健饼干,其特征在于,所述保健饼干的原料包括:低筋面粉、葛根粉、山药粉、薏米粉、糖、黄油、脱脂奶粉、小苏打、食用盐和活性干酵母。
2.根据权利要求1中所述的保健饼干,其特征在于,按重量份计,所述保健饼干包括:低筋面粉80-100份、葛根粉10-20份、山药粉15-18份、薏米粉8-12份、糖30-50份、黄油16-24份、脱脂奶粉6-14份、小苏打0.3-0.8份、食用盐0.3-0.6份和活性干酵母0.05-0.5份。
3.根据权利要求1中所述的保健饼干,其特征在于,所述糖为木糖醇或麦芽糖醇。
4.一种如权利要求1-3任意一项所述的保健饼干的制备方法,其特征在于,所述制备方法的具体步骤为:
(1)将葛根粉过筛,然后与山药粉、薏米粉和活性干酵母混合,加入水揉成面团,然后静置发酵,得到预发酵面团;
(2)将糖、黄油、脱脂奶粉、小苏打、食用盐和水混合后,进行搅拌直至糖完全融化,得到乳浊液;
(3)将得到的乳浊液、预发酵面团和过筛后的低筋面粉进行混合搅拌,然后进行调粉,得到调制面团;
(4)将调制面团辗压成薄饼,然后利用模具压块,得到饼干坯,最后将饼干坯进行焙烤,得到保健饼干。
5.根据权利要求4中所述的保健饼干的制备方法,其特征在于,所述步骤(1)中静置发酵的温度为29-31℃,所述静置发酵的时间为2-3h。
6.根据权利要求4中所述的保健饼干的制备方法,其特征在于,所述葛根粉过筛的筛目为80-120目,所述过筛后的低筋面粉的筛目为80-120目。
7.根据权利要求4中所述的保健饼干的制备方法,其特征在于,所述步骤(1)中葛根粉与水添加的重量份数的比例为1:1。
8.根据权利要求4中所述的保健饼干的制备方法,其特征在于,所述步骤(2)中糖与水添加的重量份数的比例为(2-3):1。
9.根据权利要求4中所述的保健饼干的制备方法,其特征在于,所述步骤(3)中调粉的时间为9-11分钟。
10.根据权利要求4中所述的保健饼干的制备方法,其特征在于,所述步骤(4)中焙烤的上火温度为170-200℃,所述焙烤的下火温度为150-180℃;优选地所述焙烤的时间为5-10分钟。
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