CN112293454A - Mulberry leaf biscuit and preparation method thereof - Google Patents
Mulberry leaf biscuit and preparation method thereof Download PDFInfo
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- CN112293454A CN112293454A CN202011210917.6A CN202011210917A CN112293454A CN 112293454 A CN112293454 A CN 112293454A CN 202011210917 A CN202011210917 A CN 202011210917A CN 112293454 A CN112293454 A CN 112293454A
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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
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of food processing. The invention discloses a mulberry leaf biscuit and a preparation method thereof, mulberry leaf powder is added into flour, oat powder, yam powder and tuckahoe powder to be uniformly mixed, proper amount of water is added for kneading, and stevia rebaudiana, salt and a leaven are sequentially added in the kneading process for standing and fermentation; then making into strip-shaped cake blank, baking, cooling the baked semi-finished product under natural condition, and packaging to obtain the final product. According to the invention, the mulberry leaves are prepared into the mulberry leaf powder by adopting a special preparation process, so that the nutritional ingredients and the fragrance of the raw materials are kept at 98%, the cost is reduced, the prepared mulberry leaf powder is fermented with the nutritional ingredients such as flour, oat flour, mulberry leaf powder, yam powder, tuckahoe powder and the like, and the prepared biscuit is unique in taste and high in nutritional value and accords with the development trend of healthy food.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a mulberry leaf biscuit and a preparation method thereof.
Background
The mulberry leaf is the leaf of mulberry of Morus of Moraceae, is rich in 18 amino acids, minerals and flavonoids, and has pharmacological effects of lowering blood sugar, lowering blood pressure and blood lipid, scavenging oxygen free radicals, resisting aging, resisting bacteria and virus, etc. The health food is listed as a 'food and medicine list' by the ministry of health, however, the existing food products are fresh health food taking mulberry leaves as main materials. The fresh mulberry leaves have high water content and are difficult to store, and the application field of the mulberry leaves can be widened by drying and crushing the mulberry leaves into mulberry leaf powder, so that the edible potential value of the mulberry leaves is brought into play more greatly.
The mulberry leaf powder is green and has green tea fragrance, can be directly added into food, can be made into mulberry leaf cakes, ice cream and the like, has good color and taste, and can also be processed into commercial mixed tea, tablets and the like. plum-Hualan et al, a mulberry leaf paste enveloping compound is prepared by processing fresh mulberry leaves and adding the mulberry leaf paste enveloping compound into flour to prepare a green fine dried noodle product with rich nutrition. However, the absorption of the effective components of mulberry leaves is not complete, and may be caused by the inability of human body to digest some macromolecules or the embedding of the effective components. In order to promote the absorption of the human body better, the mulberry leaf powder is required to be matched with other nutrient components, and the medicinal value and the edible value of the mulberry leaves are fully utilized.
According to the invention, the mulberry leaf powder is taken as a special ingredient, the application of the mulberry leaves in food is optimized through an ultrafine grinding technology, and the mulberry leaf powder is compounded with other nutrient components, so that the absorption and utilization of nutrient substances in a human body are better promoted, the health-care mulberry leaf biscuit with unique flavor is developed, and a new way is provided for the development and utilization of mulberry leaf resources.
Disclosure of Invention
In view of the above, the invention provides a mulberry leaf biscuit and a preparation method thereof, the mulberry leaf is prepared into mulberry leaf powder by adopting a special preparation process, the nutritional ingredients and the fragrance of the raw materials are kept by 98%, the cost is reduced, the prepared mulberry leaf powder is fermented with the nutritional ingredients such as flour, oat flour, mulberry leaf powder, yam powder, tuckahoe powder and the like, and the prepared biscuit is unique in taste and high in nutritional value and accords with the development trend of healthy food.
In order to achieve the purpose, the invention adopts the following technical scheme:
the mulberry leaf biscuit is characterized by comprising the following raw materials in parts by weight:
90-100 parts of flour, 20-30 parts of oat flour, 15-25 parts of mulberry leaf powder, 15-20 parts of yam powder, 10-15 parts of tuckahoe powder, 25-30 parts of stevia rebaudiana, 1-2 parts of salt and 2-3 parts of leavening agent.
Preferably, the mulberry leaf biscuit comprises the following raw materials in parts by weight:
93-97 parts of flour, 23-27 parts of oat flour, 18-22 parts of mulberry leaf powder, 16-19 parts of yam powder, 12-14 parts of tuckahoe powder, 26-28 parts of stevia rebaudiana, 1-2 parts of salt and 2-3 parts of leavening agent.
Preferably, the mulberry leaf biscuit comprises the following raw materials in parts by weight:
95 parts of flour, 25 parts of oat flour, 20 parts of mulberry leaf powder, 18 parts of yam powder, 13 parts of tuckahoe powder, 27 parts of stevia rebaudiana, 1.5 parts of salt and 2.5 parts of leavening agent.
The invention also aims to provide a preparation method of the mulberry leaf biscuit, which comprises the following specific preparation steps:
(1) weighing: accurately weighing flour, oat powder, rhizoma Dioscoreae powder, Poria powder, sweet stevia, salt and leavening agent in proportion;
(2) preparing mulberry leaf powder;
(3) adding raw materials and mixing: adding folium Mori powder into flour, herba Avenae Fatuae powder, rhizoma Dioscoreae powder and Poria powder, mixing, adding appropriate amount of water, kneading, adding stevia rebaudiana, salt and leavening agent, standing, and fermenting;
(4) molding: preparing the fermented flour into strip-shaped cake blanks, and forming corresponding shapes by using a mold;
(5) baking: controlling the surface fire temperature and the primer fire temperature at 160-170 ℃ during baking, and baking for 15-20 min, wherein the color of the baked biscuit is light yellow to light green;
(6) and (3) cooling: cooling the baked semi-finished product to 30-40 ℃ under natural conditions to fully disperse moisture in the semi-finished product;
(7) packaging: and cooling the biscuits fully and then packaging to obtain the finished product.
Preferably, the preparation method of the mulberry leaf powder in the step (2) comprises the following steps: putting weighed fresh mulberry leaves into a hot air circulation oven at the temperature of 60-65 ℃ for drying, wherein the relative humidity of hot air is 55%, the air speed is 2.5m/s, and continuously turning over the mulberry leaves in the drying process to promote the drying of the mulberry leaves; and after drying for 5-6 h, taking out the mulberry leaves, naturally cooling the mulberry leaves in a room, pulverizing the dried mulberry leaves by using a wall breaking machine, and sieving the pulverized mulberry leaves by using a 60-mesh sieve.
Preferably, the oat flour is replaced with buckwheat flour.
Furthermore, oats have a high nutritional value, and are rich in not only proteins, unsaturated fatty acids, minerals and various vitamins, but also rich in beta-glucan. The fatty acid composition of oat is mainly unsaturated fatty acid, wherein linoleic acid accounts for 38-52% of the total fatty acid, and the oat has an obvious blood fat reducing effect. The protein composition in the oat is balanced, the content of various essential amino acids is higher than or close to the amino acid standard pattern value issued by the world health organization, and the content of lysine is extremely rich. The beta-glucan in oats is a water-soluble dietary fiber. Therefore, the oat flour not only has higher nutritive value, but also has certain health care value.
The protein in the oat flour does not have the gluten characteristics of flour protein, a dough with good elasticity and extensibility cannot be made by only using the oat flour, and the oat flour is a good application way when being added into the flour for mixing.
Furthermore, the technical effect of the invention can be achieved by replacing buckwheat flour with oat flour. Buckwheat is rich in proteins, vitamins, minerals and various bioactive substances, such as inositol, tocopherol, carotenoid, phytosterol, squalene, vitamin, glutathione, melatonin and the like, and has pharmacological effects of resisting oxidation, reducing blood pressure, reducing capillary fragility, reducing blood cholesterol, inhibiting breast cancer, preventing hyperglycemia, improving microcirculation, improving human immunity, losing weight and the like.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. the invention discloses a method for preparing mulberry leaf biscuits by fermentation, which has simple steps, is easy to manufacture, is suitable for large-scale factory processing production, and the prepared biscuits are crispy, delicious, easy to digest and absorb, strong in moisture-resistant storage stability, rich in nutrient components, good in eating effect and extremely high in market competitiveness.
2. On one hand, the stevia rebaudiana adopted by the invention replaces sugar, thereby not only meeting the requirements of the taste of consumers, but also reducing the sugar content and meeting the requirements of diabetics; on the other hand, other components adopted by the invention also contain a certain amount of sugar components, and the mulberry leaves adopted by the invention also have the effect of reducing the sugar content, so that the sugar content of the biscuit is further reduced.
Detailed Description
The technical solutions in the embodiments of 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 present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The mulberry leaf biscuit formula comprises: 90 parts of flour, 20 parts of oat flour, 15 parts of mulberry leaf powder, 15 parts of yam powder, 10 parts of tuckahoe powder, 25 parts of stevia rebaudiana, 1 part of salt and 2 parts of leavening agent.
The preparation method comprises the following specific steps:
(1) weighing: accurately weighing flour, oat powder, rhizoma Dioscoreae powder, Poria powder, sweet stevia, salt and leavening agent in proportion;
(2) preparing mulberry leaf powder: drying weighed fresh folium Mori in hot air circulation oven at 60 deg.C with hot air relative humidity of 55% and wind speed of 2.5m/s, and continuously turning folium Mori during drying to promote drying; after drying for 5h, taking out the mulberry leaves, naturally cooling the mulberry leaves in a room, pulverizing the dried mulberry leaves by using a wall breaking machine, and sieving the mulberry leaves by using a 60-mesh sieve;
(3) adding raw materials and mixing: adding folium Mori powder into flour, herba Avenae Fatuae powder, rhizoma Dioscoreae powder and Poria powder, mixing, adding appropriate amount of water, kneading, adding stevia rebaudiana, salt and leavening agent, standing, and fermenting;
(4) molding: preparing the fermented flour into strip-shaped cake blanks, and forming corresponding shapes by using a mold;
(5) baking: controlling the surface fire temperature and the primer fire temperature at 160 ℃ during baking, and baking for 15min to obtain the biscuit with light yellow to light green color;
(6) and (3) cooling: cooling the baked semi-finished product to 30 ℃ under natural conditions to fully disperse moisture in the semi-finished product;
(7) packaging: and cooling the biscuits fully and then packaging to obtain the finished product.
Example 2
The mulberry leaf biscuit formula comprises: 100 parts of flour, 30 parts of oat flour, 25 parts of mulberry leaf powder, 20 parts of yam powder, 15 parts of tuckahoe powder, 30 parts of stevia rebaudiana, 2 parts of salt and 3 parts of leavening agent.
The preparation method comprises the following specific steps:
(1) weighing: accurately weighing flour, oat powder, rhizoma Dioscoreae powder, Poria powder, sweet stevia, salt and leavening agent in proportion;
(2) preparing mulberry leaf powder: drying the weighed fresh mulberry leaves in a hot air circulation oven at 65 ℃, wherein the relative humidity of hot air is 55%, the air speed is 2.5m/s, and continuously turning over the mulberry leaves in the drying process to promote the drying; after drying for 6h, taking out the mulberry leaves, naturally cooling the mulberry leaves in a room, pulverizing the dried mulberry leaves by using a wall breaking machine, and sieving the mulberry leaves by using a 60-mesh sieve;
(3) adding raw materials and mixing: adding folium Mori powder into flour, herba Avenae Fatuae powder, rhizoma Dioscoreae powder and Poria powder, mixing, adding appropriate amount of water, kneading, adding stevia rebaudiana, salt and leavening agent, standing, and fermenting;
(4) molding: preparing the fermented flour into strip-shaped cake blanks, and forming corresponding shapes by using a mold;
(5) baking: controlling the surface fire temperature and the primer fire temperature at 170 ℃ during baking, and baking for 20min to obtain the biscuit with light yellow to light green color;
(6) and (3) cooling: cooling the baked semi-finished product to 40 ℃ under natural conditions to fully disperse moisture in the semi-finished product;
(7) packaging: and cooling the biscuits fully and then packaging to obtain the finished product.
Example 3
The mulberry leaf biscuit formula comprises: 95 parts of flour, 25 parts of oat flour, 20 parts of mulberry leaf powder, 18 parts of yam powder, 13 parts of tuckahoe powder, 27 parts of stevia rebaudiana, 1.5 parts of salt and 2.5 parts of leavening agent.
The preparation method comprises the following specific steps:
(1) weighing: accurately weighing flour, oat powder, rhizoma Dioscoreae powder, Poria powder, sweet stevia, salt and leavening agent in proportion;
(2) preparing mulberry leaf powder: drying weighed fresh folium Mori in hot air circulation oven at 62 deg.C with hot air relative humidity of 55% and wind speed of 2.5m/s, and continuously turning folium Mori during drying to promote drying; after drying for 5.5h, taking out the mulberry leaves, naturally cooling the mulberry leaves in a room, pulverizing the dried mulberry leaves by using a wall breaking machine, and sieving the mulberry leaves by using a 60-mesh sieve;
(3) adding raw materials and mixing: adding folium Mori powder into flour, herba Avenae Fatuae powder, rhizoma Dioscoreae powder and Poria powder, mixing, adding appropriate amount of water, kneading, adding stevia rebaudiana, salt and leavening agent, standing, and fermenting;
(4) molding: preparing the fermented flour into strip-shaped cake blanks, and forming corresponding shapes by using a mold;
(5) baking: controlling the surface fire temperature and the primer fire temperature at 165 ℃ during baking, and baking for 18min to obtain the biscuit with light yellow to light green color;
(6) and (3) cooling: cooling the baked semi-finished product to 35 ℃ under natural conditions to fully disperse moisture in the semi-finished product;
(7) packaging: and cooling the biscuits fully and then packaging to obtain the finished product.
Example 4
The mulberry leaf biscuit formula comprises: 95 parts of flour, 20 parts of buckwheat flour, 20 parts of mulberry leaf powder, 15 parts of yam powder, 13 parts of tuckahoe powder, 25 parts of stevia rebaudiana, 1.5 parts of salt and 2.5 parts of leavening agent.
The preparation method comprises the following specific steps:
(1) weighing: accurately weighing flour, buckwheat flour, yam flour, tuckahoe flour, stevia rebaudiana, salt and a leavening agent according to a certain proportion;
(2) preparing mulberry leaf powder: drying weighed fresh folium Mori in hot air circulation oven at 60 deg.C with hot air relative humidity of 55% and wind speed of 2.5m/s, and continuously turning folium Mori during drying to promote drying; after drying for 6h, taking out the mulberry leaves, naturally cooling the mulberry leaves in a room, pulverizing the dried mulberry leaves by using a wall breaking machine, and sieving the mulberry leaves by using a 60-mesh sieve;
(3) adding raw materials and mixing: adding folium Mori powder into flour, semen Fagopyri Esculenti powder, rhizoma Dioscoreae powder, and Poria powder, mixing, adding appropriate amount of water, kneading, adding stevia rebaudiana (Bertoni) Hemsl, salt, and leaven, standing, and fermenting;
(4) molding: preparing the fermented flour into strip-shaped cake blanks, and forming corresponding shapes by using a mold;
(5) baking: controlling the surface fire temperature and the primer fire temperature at 165 ℃ during baking, and baking for 15min to obtain the biscuit with light yellow to light green color;
(6) and (3) cooling: cooling the baked semi-finished product to 35 ℃ under natural conditions to fully disperse moisture in the semi-finished product;
(7) packaging: and cooling the biscuits fully and then packaging to obtain the finished product.
Comparative example
The mulberry leaf cookies of the comparative example were not added with mulberry leaf powder, and the rest were the same as example 3.
Example 5
Sensory evaluation was performed on the mulberry leaf biscuits prepared in examples 1 to 4 and the biscuits prepared in comparative examples, and 100 mulberry leaf biscuits obtained in examples 1, 2, 3 and 4 and 100 biscuits prepared in comparative examples were respectively taken and sequentially marked as the mulberry leaf biscuits with the numbers: A. b, C, D, E, respectively; carrying out sensory evaluation test on each type of crisp biscuits in a blind evaluation mode, collecting effective 100 parts of evaluation test table data, and carrying out statistical analysis on the average scores of the flavor, the crisp feeling and the overall total score of the biscuits, wherein the flavor of the biscuits is as follows: the taste, aroma, freshness and the like of the biscuits are scored, and the full score is 100. Crisp feeling: the hardness degree and the crispness degree are scored to be 100. The overall total score is as follows: color, aroma and taste were scored and full scored as 100. The results are shown in Table 1.
Table 1: examples 1 to 4 and comparative example sensory test results
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example | |
| Biscuit flavor | 95 | 93 | 98 | 91 | 45 |
| Crisp feeling | 94 | 95 | 96 | 94 | 56 |
| Total score of whole | 92 | 91 | 97 | 92 | 51 |
As can be seen from Table 1, the mulberry leaf cookies obtained in examples 1, 2, 3 and 4 have reasonable formula, and the mulberry leaf powder prepared by using a special process not only retains 98% of the nutritional ingredients and fragrance of the raw materials, but also reduces the cost and gives new flavor to the cookies, while the mulberry leaf powder is not added in the comparative example, so that the flavor of the mulberry leaf powder is lost.
Furthermore, because the biscuits in the prior art contain a certain amount of sugar components and are not suitable for diabetics to eat, the mulberry leaf biscuits prepared by the method provided by the invention can meet the requirements of taste and can be approved by special consumer groups by adopting stevia rebaudiana to replace sugar to be added into the biscuits and combining other nutrient substances, so that the mulberry leaf biscuits have high market application value.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (6)
1. The mulberry leaf biscuit is characterized by comprising the following raw materials in parts by weight:
90-100 parts of flour, 20-30 parts of oat flour, 15-25 parts of mulberry leaf powder, 15-20 parts of yam powder, 10-15 parts of tuckahoe powder, 25-30 parts of stevia rebaudiana, 1-2 parts of salt and 2-3 parts of leavening agent.
2. The mulberry leaf biscuit according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
93-97 parts of flour, 23-27 parts of oat flour, 18-22 parts of mulberry leaf powder, 16-19 parts of yam powder, 12-14 parts of tuckahoe powder, 26-28 parts of stevia rebaudiana, 1-2 parts of salt and 2-3 parts of leavening agent.
3. The mulberry leaf biscuit according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
95 parts of flour, 25 parts of oat flour, 20 parts of mulberry leaf powder, 18 parts of yam powder, 13 parts of tuckahoe powder, 27 parts of stevia rebaudiana, 1.5 parts of salt and 2.5 parts of leavening agent.
4. The preparation method of the mulberry leaf biscuit as claimed in any one of claims 1 to 3, comprising the following steps:
(1) weighing: accurately weighing flour, oat powder, rhizoma Dioscoreae powder, Poria powder, sweet stevia, salt and leavening agent in proportion;
(2) preparing mulberry leaf powder;
(3) adding raw materials and mixing: adding folium Mori powder into flour, herba Avenae Fatuae powder, rhizoma Dioscoreae powder and Poria powder, mixing, adding appropriate amount of water, kneading, adding stevia rebaudiana, salt and leavening agent, standing, and fermenting;
(4) molding: preparing the fermented flour into strip-shaped cake blanks, and forming corresponding shapes by using a mold;
(5) baking: controlling the surface fire temperature and the primer fire temperature at 160-170 ℃ during baking, and baking for 15-20 min, wherein the color of the baked biscuit is light yellow to light green;
(6) and (3) cooling: cooling the baked semi-finished product to 30-40 ℃ under natural conditions to fully disperse moisture in the semi-finished product;
(7) packaging: and cooling the biscuits fully and then packaging to obtain the finished product.
5. The preparation method of mulberry leaf biscuits according to claim 4, wherein the preparation steps of the mulberry leaf powder in the step (2) are as follows: putting weighed fresh mulberry leaves into a hot air circulation oven at the temperature of 60-65 ℃ for drying, wherein the relative humidity of hot air is 55%, the air speed is 2.5m/s, and continuously turning over the mulberry leaves in the drying process to promote the drying of the mulberry leaves; and after drying for 5-6 h, taking out the mulberry leaves, naturally cooling the mulberry leaves in a room, pulverizing the dried mulberry leaves by using a wall breaking machine, and sieving the pulverized mulberry leaves by using a 60-mesh sieve.
6. The method for preparing a mulberry leaf biscuit according to claim 4, wherein the oat flour is replaced by buckwheat flour.
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