CN112400954A - 一种以黑玉米为原料的复合玉米饼干 - Google Patents
一种以黑玉米为原料的复合玉米饼干 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
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Abstract
本发明公开了一种以黑玉米为主要原料制备的一种复合玉米饼干。其技术方案是：（A）选择籽粒饱满、色泽均匀的黑玉米粒，去除杂质后，用研磨机研磨。（B）将鸡蛋1.5％‑2.5％、食用植物油5％‑10％、香精0.01％‑0.1％、白砂糖10％‑15％、碳酸氢钠0.1％‑1％、碳酸氢铵0.1％‑1％、水15％‑20％打发均匀。（C）向B中加入黑玉米粉30％‑40％、小麦面粉40％‑45％、魔芋粉5％‑10％，主辅料调制。（D）面团静置后，辊轧、成型、烘烤、冷却、包装，即可得到一种以黑玉米为主要原料的复合玉米饼干。该饼干具有缓解视力疲劳、促进消化、提高抗氧化活性等功效。
Description
技术领域
本发明公开了一种以黑玉米为主要原料，经预处理、面粉调制、静置、辊轧等工艺制备的一种复合玉米饼干。本发明属于食品领域。
背景技术
饼干作为主要休闲食品之一，具有消费量大、运输方便等优点，是休闲、充饥的优选食品。然而，目前常见饼干中功能性成分含量相对较少，多功能营养饼干的种类有待提高。
黑玉米作为一种优良的天然、绿色、营养保健食品，其籽粒中含有大量的花青素，花色素-3-葡萄糖苷（C3G）在自由基发生剂存在下，一方面可产生具有抑制氧化能力的代谢产物而形成无机磷酸盐，同时可以产生能捕捉自由基的原儿茶酸，因而C3G具有双重抗氧化作用。同时，黑玉米中蛋白质、脂肪、粗纤维及矿质元素铁、锰、铜的含量较高，丰富的营养物质使其具有抗氧化、缓解眼部疲劳、预防紫外线等功效。然而，目前黑玉米主要以鲜食为主，以其为原料制备休闲食品的研究报道较少，且现有工艺大都以脱种皮处理为主，造成了一定程度地营养物质流失。本发明选取整粒黑玉米为原料，经过精细加工处理，可在保证产品口感的基础上，较大程度地保留黑玉米中的花青素成分，提高产品保健功效，且复合饼干的制备能够丰富黑玉米的产品形式，提高原料附加值。
本发明是以黑玉米为主要原料，复配魔芋粉及其它辅料制成的复合玉米饼干。魔芋粉的重要成分是KGM，它是由葡萄糖和甘露糖以1,4-糖苷键连接起来的高分子多糖。它能促进肠道蠕动，帮助人体吸收和消化蛋白质等营养物质。KGM有着促进脂肪代谢、减肥和防止细胞老化等功效，具有很好的抗氧化作用。
黑玉米、小麦面粉、魔芋三者复配制备的玉米饼干，能够为人体提供大量的膳食纤维，促进机体消化吸收，且饼干中的花青素、黄酮等功效成分具有缓解眼部疲劳、提高机体抗氧化活性，适合白领等人群食用，能够在增加人们饱腹感的同时，起到一定的抗氧化作用。
发明内容
本发明的目的是通过以下技术方法实现的：
A: 将选择籽粒饱满、色泽均匀的黑玉米粒，去除杂质后，用研磨机粉碎；
B：将食用植物油、鸡蛋、香精、白砂糖、碳酸氢钠、碳酸氢铵、水打发均匀；
C: 将粉碎好的黑玉米粉、小麦面粉、魔芋粉加入B中打发均匀的混合物中混合均匀；
D: 室温静置；
E: 辊轧、成型，形成面片后，扎孔、烘烤、冷却、包装即可。
A中黑玉米粒粉碎后颗粒度为80-120目；
B中食用植物油5％-10％、鸡蛋5％-10％、香精0.01％-0.1％、碳酸氢钠0.1％-1％、碳酸氢铵0.1％-1％、白砂糖5％-10％、水15％-25％；
C: 向B打发物中按照比例加入黑玉米粉20％-30％、小麦面粉20％-30％、魔芋粉5％-10％；
D中静置时间为15-25min；
E中面片厚度在1.5mm-2.5mm；
E中烘烤温度：160℃-180℃，时间：10min-20min。
具体实施方式
实施例1
选取籽粒饱满、色泽均匀的黑玉米粒，去除杂质后，用研磨机机粉碎至100目。将粉碎好的黑玉米粉、小麦面粉、魔芋粉过100目筛。将食用植物油5g、鸡蛋5g、香精0.04g、白砂糖10g、碳酸氢钠0.2g、碳酸氢铵0.1g，加水19.66g打发均匀。向上述打发物中加入黑玉米粉25g、小麦面粉30g、魔芋粉5g，混合 15min后，室温静置15min。静置后面团经辊轧、成型。在160℃条件下烘烤10分钟，即可得到一种黑玉米为主要原料的复合饼干。
Claims (7)
1.一种以黑玉米为主要原料的复合玉米饼干的工艺，其特征在于以下步骤：
A: 选取籽粒饱满、色泽均匀的黑玉米粒，去除杂质后，用研磨机研磨；
B：将食用植物油、鸡蛋、香精、白砂糖、碳酸氢钠、碳酸氢铵、水打发均匀；
C: 向B打发物中按照比例加入黑玉米粉、小麦面粉、魔芋粉等辅料；
D: 室温静置；
E: 辊轧、成型，烘烤、冷却、包装即可。
2.根据权利要求1A所述，黑玉米粒粉碎后颗粒度为80-120目。
3.根据权利要求1B所述，配比为：食用植物油5％-10％、鸡蛋5％-10％、香精0.01％-0.1％、碳酸氢钠0.1％-1％、碳酸氢铵0.1％-1％、白砂糖5％-10％、水15％-25％。
4.根据权利要求1C所述，配比为：黑玉米粉20％-30％、小麦面粉20％-30％、魔芋粉5％-10％。
5.根据权利要求1D，静置时间为15-25min。
6.根据权利要求1E，面片厚度在1.5-2.5mm。
7.根据权利要求1E，烘烤温度：160℃-180℃，时间：10-20min。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010470A (zh) * | 2014-04-18 | 2015-11-04 | 天津市恒安食品有限公司 | 一种发芽玉米酥性饼干及其制备工艺 |
| CN105248558A (zh) * | 2015-11-13 | 2016-01-20 | 青岛正能量食品有限公司 | 一种养生杂粮饼干 |
| CN106720037A (zh) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | 一种魔芋饼干及其制作方法 |
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- 2019-08-05 CN CN201910716682.9A patent/CN112400954A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010470A (zh) * | 2014-04-18 | 2015-11-04 | 天津市恒安食品有限公司 | 一种发芽玉米酥性饼干及其制备工艺 |
| CN105248558A (zh) * | 2015-11-13 | 2016-01-20 | 青岛正能量食品有限公司 | 一种养生杂粮饼干 |
| CN106720037A (zh) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | 一种魔芋饼干及其制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 李秀才 * |
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