CN112493282A - Low-fat high-fiber kiwi fruit residue biscuit without egg or gluten allergen and preparation method thereof - Google Patents
Low-fat high-fiber kiwi fruit residue biscuit without egg or gluten allergen and preparation method thereof Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
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- 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
The invention relates to the technical field of food, in particular to a low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen and a preparation method thereof. It is nutritious, mellow, crisp and rich in dietary fiber. The biscuit comprises the following raw materials in parts by weight: 65-85 parts of gluten-free flour, 35-50 parts of kiwi fruit pomace, 10-20 parts of Chinese yam, 40-50 parts of butter, 15-25 parts of powdered sugar, 5-10 parts of grape seed powder and 0.5-1.5 parts of baking soda, and the low-fat high-dietary-fiber kiwi fruit pomace biscuit which is friendly to people with egg or gluten allergy is rich in nutritional ingredients, is blended with Chinese yam and naked oat powder and is supplemented with a small amount of grape seed powder, and has the characteristics of allergy prevention, low cholesterol, high dietary fiber and the like. Retains mellow baking fragrance and has unique flavor. Is suitable for people with weight loss, the elderly, and people with allergy to egg or gluten.
Description
Technical Field
The invention relates to the technical field of food, in particular to a low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen and a preparation method thereof.
Background
The biscuit is one of main baked foods which are popular with people at present, and has the characteristics of convenience in carrying and use, easiness in storage, unique flavor and the like. With the popularization of health consciousness, the requirements of people on green healthy diet are continuously improved, and for leisure foods such as biscuits, flavor and nutritional health-care functions are pursued more.
Disclosure of Invention
In view of the above, the invention provides a low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen and a preparation method thereof, and the biscuit is rich in nutrition, mellow, crispy and rich in dietary fiber.
In order to solve the problems in the prior art, the technical scheme of the invention is as follows: a low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen is characterized in that: the biscuit comprises the following raw materials in parts by weight: 65-85 parts of gluten-free flour, 35-50 parts of kiwi fruit pomace, 10-20 parts of Chinese yam, 40-50 parts of butter, 15-25 parts of powdered sugar, 5-10 parts of grape seed powder and 0.5-1.5 parts of baking soda.
The biscuit comprises the following raw materials in parts by weight: 70 parts of gluten-free flour, 42 parts of kiwi fruit pomace, 15 parts of Chinese yam, 42 parts of butter, 20 parts of powdered sugar, 10 parts of grape seed powder and 1 part of sodium bicarbonate powder.
The gluten-free flour is gluten-free whole wheat flour, buckwheat flour or naked oat flour.
A preparation method of low-fat high-fiber kiwi fruit residue biscuits without egg or gluten allergens comprises the following steps:
1) pretreatment of raw materials: weighing gluten-free flour, grape seed powder and sodium bicarbonate powder according to a formula proportion, uniformly stirring, and sieving to obtain a flour mixture for later use; weighing rhizoma Dioscoreae, peeling, cutting into pieces, and mashing into fine paste; softening butter into a soft paste at room temperature for later use;
2) kneading: weighing butter and powdered sugar according to the formula, sieving the powdered sugar, and uniformly stirring the powdered sugar and the butter to obtain a sugar-oil mixture; adding the yam paste obtained in the step 1) into the sugar-oil mixture twice, and stirring each time until the color is uniform to obtain a light yellow paste; weighing kiwi fruit residues, adding the kiwi fruit residues and the flour mixture obtained in the step 1) into the light yellow paste, and uniformly stirring in a cutting and stirring manner to obtain dough;
3) rolling the skin: brushing a layer of oil on the oiled paper, placing the dough obtained in the step 2) on the oiled paper, folding the oiled paper in half, rolling the dough into a dough sheet with the thickness of 0.2-0.3cm by using separation paper, and placing the dough sheet into a refrigerator for refrigeration at 4 ℃ for 45 min;
4) slicing: cutting the dough sheet obtained in the step 3) into square pieces by a knife or extruding the dough sheet into a biscuit blank by a biscuit mold, and then placing the biscuit blank on a baking tray on which a layer of oil paper is laid;
5) baking: placing the baking tray in the step 4) in the middle layer of an oven, and baking for 20-25min under the conditions of upper heating at 150 ℃ and lower heating at 130 ℃ to obtain the low-fat high-dietary-fiber kiwi fruit pomace biscuit friendly to people with egg or gluten allergy.
Compared with the prior art, the invention has the following advantages:
according to the invention, waste can be changed into valuable, kiwi fruit juice is squeezed by kiwi fruit beverage production enterprises, a large amount of pomace containing dietary fibers is left to be discarded, so that resource waste is caused, the kiwi fruit pomace is recycled, and the purposes of resource recycling and food nutrition and health are achieved;
the low-fat high-dietary-fiber kiwi fruit dreg biscuit friendly to people with egg or gluten allergy is rich in nutritional ingredients, is blended with the yam and the gluten-free flour, is supplemented with a small amount of grape seed powder, and has the characteristics of allergy prevention, low cholesterol and high dietary fiber. Retains mellow baking fragrance and has unique flavor. Is suitable for people with weight loss, the elderly, and people with allergy to egg and gluten.
The biscuit disclosed by the invention is anti-allergic, low in cholesterol, high in dietary fiber, rich and balanced in nutrition and mellow in fragrance, and meanwhile, the preparation method disclosed by the invention not only meets the requirement of convenience in eating, but also avoids the problem that chemical additives harm health, and the biscuit is beneficial to human health after being eaten for a long time, simple in raw materials, simple in process, high in edible value and good in application prospect.
Drawings
FIG. 1 is a radar chart for sensory evaluation of biscuits made with different gluten-free flours;
FIG. 2 is a hulless oat flour and kiwi fruit pomace biscuit of the present invention;
FIG. 3 is buckwheat flour kiwi fruit pomace biscuit;
FIG. 4 is a whole wheat flour kiwi fruit pomace biscuit.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present invention and are not intended to limit the present invention.
The kiwi fruit has high content of dietary fiber, organic acid, unsaturated fatty acid, multiple vitamins, amino acid and trace elements, has the most abundant and comprehensive nutrient substances, and is called as the king of fruit. Moreover, the kiwi fruit is light green and juicy, is sour, sweet and delicious, and is a good raw material for nutritional and healthy green food. However, kiwi fruit beverage production enterprises leave a large amount of waste fruit residues containing dietary fibers after juicing kiwi fruits, which causes resource waste. According to the invention, by the method of making the kiwi fruit residues into the biscuits, the kiwi fruit residues are recycled, and the purposes of resource recycling and food nutrition and health are achieved.
The gluten-free flour, such as hulless oat flour, is a grain with high protein and high nutritional value, does not contain gluten, can reduce cholesterol, stimulate the appetite and soothe the liver, is suitable for breakfast, and is very friendly to the old, children, gluten allergy and high cholesterol crowds.
The Chinese yam contains various nutrients and mucus proteins, has the effects of reducing blood sugar, preventing cardiovascular diseases and the like, can replace eggs to become a binder in biscuits, and is suitable for high cholesterol and egg allergy groups.
The grape seeds contain high-content procyanidine, linoleic acid and other vitamins and minerals, have super-strong functions of resisting acidification and oxidation, have the functions of resisting cardiovascular and cerebrovascular diseases, resisting radiation, resisting tumors, preventing cancers and the like, and can better retain the flavor of the biscuit. Therefore, the low-fat high-dietary-fiber kiwi fruit residue biscuit which is friendly to people with egg or gluten allergy, is anti-allergic, low in cholesterol and high in dietary fiber, and has a good health care function.
The first embodiment is as follows:
a low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen comprises the following raw materials in parts by weight: hulless oat powder 70 parts, kiwi fruit pomace 42 parts, Chinese yam 15 parts, butter 42 parts, sugar powder 20 parts, grape seed powder 10 parts and baking soda 1 part.
A preparation method of low-fat high-fiber kiwi fruit residue biscuits without egg or gluten allergens comprises the following steps:
1) pretreatment of raw materials: weighing hulless oat powder, grape seed powder and soda ash according to a formula proportion, uniformly stirring, and sieving to obtain a flour mixture for later use; weighing rhizoma Dioscoreae, peeling, cutting into pieces, and mashing into fine paste; softening butter into a soft paste at room temperature for later use;
2) kneading: weighing butter and powdered sugar according to the formula, sieving the powdered sugar, and uniformly stirring the powdered sugar and the butter to obtain a sugar-oil mixture; adding the yam paste obtained in the step 1) into the sugar-oil mixture twice, and stirring each time until the color is uniform to obtain a light yellow paste; weighing kiwi fruit residues, adding the kiwi fruit residues and the flour mixture obtained in the step 1) into the light yellow paste, and uniformly stirring in a cutting and stirring manner to obtain dough;
3) rolling the skin: brushing a layer of oil on the oiled paper, placing the dough obtained in the step 2) on the oiled paper, folding the oiled paper in half, rolling the dough into a dough sheet with the thickness of 0.2-0.3cm by using separation paper, and placing the dough sheet into a refrigerator for refrigeration at 4 ℃ for 45 min;
4) slicing: cutting the dough sheet obtained in the step 3) into square pieces by a knife or extruding the dough sheet into a biscuit blank by a biscuit mold, and then placing the biscuit blank on a baking tray on which a layer of oil paper is laid;
5) baking: placing the baking tray in the step 4) in the middle layer of an oven, and baking for 20-25min under the conditions of upper heating at 150 ℃ and lower heating at 130 ℃ to obtain the low-fat high-dietary-fiber kiwi fruit pomace biscuit which is friendly to people with egg or gluten allergy, as shown in figure 2.
Example two:
a low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen comprises the following raw materials in parts by weight: 65 parts of buckwheat flour, 35 parts of kiwi fruit residues, 10 parts of Chinese yam, 40 parts of butter, 15 parts of powdered sugar, 5 parts of grape seed powder and 0.5 part of baking soda.
A preparation method of low-fat high-fiber kiwi fruit residue biscuits without egg or gluten allergens comprises the following steps:
1) pretreatment of raw materials: weighing buckwheat flour, grape seed flour and sodium bicarbonate powder according to a formula proportion, uniformly stirring and sieving to obtain a flour mixture for later use; weighing rhizoma Dioscoreae, peeling, cutting into pieces, and mashing into fine paste; softening butter into a soft paste at room temperature for later use;
2) kneading: weighing butter and powdered sugar according to the formula, sieving the powdered sugar, and uniformly stirring the powdered sugar and the butter to obtain a sugar-oil mixture; adding the yam paste obtained in the step 1) into the sugar-oil mixture twice, and stirring each time until the color is uniform to obtain a light yellow paste; weighing kiwi fruit residues, adding the kiwi fruit residues and the flour mixture obtained in the step 1) into the light yellow paste, and uniformly stirring in a cutting and stirring manner to obtain dough;
3) rolling the skin: brushing a layer of oil on the oiled paper, placing the dough obtained in the step 2) on the oiled paper, folding the oiled paper in half, rolling the dough into a dough sheet with the thickness of 0.2-0.3cm by using separation paper, and placing the dough sheet into a refrigerator for refrigeration at 4 ℃ for 45 min;
4) slicing: cutting the dough sheet obtained in the step 3) into square pieces by a knife or extruding the dough sheet into a biscuit blank by a biscuit mold, and then placing the biscuit blank on a baking tray on which a layer of oil paper is laid;
5) baking: placing the baking tray in the step 4) in the middle layer of an oven, and baking for 20-25min under the conditions of upper heating at 150 ℃ and lower heating at 130 ℃ to obtain the low-fat high-dietary-fiber kiwi fruit pomace biscuit which is friendly to people with egg or gluten allergy, as shown in figure 3.
Example three:
a low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen comprises the following raw materials in parts by weight: 85 parts of gluten-free whole wheat flour, 50 parts of kiwi fruit pomace, 20 parts of Chinese yam, 50 parts of butter, 25 parts of powdered sugar, 10 parts of grape seed powder and 1.5 parts of baking soda.
A preparation method of low-fat high-fiber kiwi fruit residue biscuits without egg or gluten allergens comprises the following steps:
1) pretreatment of raw materials: weighing gluten-free whole wheat flour, grape seed powder and sodium bicarbonate powder according to a formula proportion, uniformly stirring, and sieving to obtain a flour mixture for later use; weighing rhizoma Dioscoreae, peeling, cutting into pieces, and mashing into fine paste; softening butter into a soft paste at room temperature for later use;
2) kneading: weighing butter and powdered sugar according to the formula, sieving the powdered sugar, and uniformly stirring the powdered sugar and the butter to obtain a sugar-oil mixture; adding the yam paste obtained in the step 1) into the sugar-oil mixture twice, and stirring each time until the color is uniform to obtain a light yellow paste; weighing kiwi fruit residues, adding the kiwi fruit residues and the flour mixture obtained in the step 1) into the light yellow paste, and uniformly stirring in a cutting and stirring manner to obtain dough;
3) rolling the skin: brushing a layer of oil on the oiled paper, placing the dough obtained in the step 2) on the oiled paper, folding the oiled paper in half, rolling the dough into a dough sheet with the thickness of 0.2-0.3cm by using separation paper, and placing the dough sheet into a refrigerator for refrigeration at 4 ℃ for 45 min;
4) slicing: cutting the dough sheet obtained in the step 3) into square pieces by a knife or extruding the dough sheet into a biscuit blank by a biscuit mold, and then placing the biscuit blank on a baking tray on which a layer of oil paper is laid;
5) baking: placing the baking tray in the step 4) in the middle layer of an oven, and baking for 20-25min under the conditions of upper heating at 150 ℃ and lower heating at 130 ℃ to obtain the low-fat high-dietary-fiber kiwi fruit pomace biscuit which is friendly to people with egg or gluten allergy, as shown in fig. 4.
In order to further explain the beneficial effects of the invention, according to three optimal formulas which are obtained in the embodiments 1-3 and respectively take hulless oat flour, buckwheat flour and gluten-free whole wheat flour as flour, low-fat high dietary fiber kiwi fruit residue biscuits which are friendly to people with egg or gluten allergy are prepared according to the steps of the biscuits, and sensory evaluation, texture determination and nutrient component analysis are respectively carried out on the biscuits;
TABLE 1 sensory evaluation chart
Sensory evaluation results analysis, as shown in fig. 1:
1. due to the different properties of the flour, hulless oat and buckwheat are crisp in texture, and whole wheat is soft.
2. Due to the different colors of the flour, the buckwheat is darker in color, and the score is relatively low.
3. Because the flour has different fineness and kiwi seeds exist, the scores of the hulless oat and the buckwheat are relatively low.
TABLE 2 texture data sheet
TABLE 3 nutrient composition Table
Sensory evaluation
Selecting 12 persons to form a sensory evaluation group, and evaluating the sensory quality of the biscuits obtained in the examples 1-3 by referring to the GB/T20980-2007 national biscuit baking quality scoring standard; the evaluation adopts 100 systems, and the evaluation is carried out on the aspects of biscuit appearance, color, aroma, texture, cut texture structure and taste, so as to obtain the sensory evaluation of the kiwi fruit pomace biscuit; see table 3 for specific sensory evaluation criteria.
TABLE 3 sensory evaluation scoring criteria Table
And (3) determination of texture: a kiwi fruit pomace biscuit sample is measured by a TA.XT-plus food quality tester, and the measuring method is a three-point bending method. Will be used as a test sample. The test mode is selected to start (return to test mode), the trigger type is set to "Auto", the trigger force is set to 5g, and the data acquisition rate is 200 pps. The speed of the probe before measurement is 1.00mm/min, the speed after measurement is 10.00mm/min, and the speed for measuring the texture and the descending distance are respectively set to be 3.00mm/min and 8 mm. The texture analyzer simulates the chewing of the mouth of an adult, has wide application range and is suitable for measuring the crispness, elasticity and the like of biscuits. Each sample was measured 5 times and averaged. Comparing the differences of the hardness and brittleness of the kiwi fruit pomace biscuits with different formulas.
And (3) measuring moisture: and (3) accurately weighing 3 parts of 3 dry beakers, respectively, placing about 5g of biscuit powder in each beaker, placing the beaker into an oven, drying for 2h, taking out the beaker every 20min, cooling, weighing the weight of the biscuit powder again, recording, and repeating the step until the weight of the biscuit between two times is almost not changed, namely the difference between the weight of the biscuit and the weight of the biscuit is less than or equal to 0.2 mg. And obtaining the water content according to the mass difference, and calculating the water content.
Determination of proteins and fats: measured by the test center of the institute of food science and engineering, northwest university of agriculture and forestry, science and technology.
Determination of dietary fiber: by consulting data, the content of the kiwi fruit dietary fiber is 2.6g/100g, and then the mass ratio of the pomace to the fruit is determined, and the flour is obtained by: fruit residues: granulated sugar: butter oil: the yam can be roughly calculated to obtain the dietary fiber content of the low-fat high-fiber kiwi fruit pomace biscuit.
Claims (4)
1. A low-fat high-fiber kiwi fruit residue biscuit without an egg or gluten allergen is characterized in that: the biscuit comprises the following raw materials in parts by weight: 65-85 parts of gluten-free flour, 35-50 parts of kiwi fruit pomace, 10-20 parts of Chinese yam, 40-50 parts of butter, 15-25 parts of powdered sugar, 5-10 parts of grape seed powder and 0.5-1.5 parts of baking soda.
2. The low-fat high-fiber kiwi fruit residue biscuit without egg or gluten allergens according to claim 1, wherein: the biscuit comprises the following raw materials in parts by weight: 70 parts of gluten-free flour, 42 parts of kiwi fruit pomace, 15 parts of Chinese yam, 42 parts of butter, 20 parts of powdered sugar, 10 parts of grape seed powder and 1 part of sodium bicarbonate powder.
3. The low-fat high-fiber kiwi fruit residue biscuit without egg or gluten allergy source according to claim 1 or 2, wherein: the gluten-free flour is gluten-free whole wheat flour, buckwheat flour or naked oat flour.
4. The method for preparing the low-fat high-fiber kiwi fruit residue biscuit without the egg or gluten allergen according to claim 1, wherein the method comprises the following steps: the method comprises the following steps:
1) pretreatment of raw materials: weighing gluten-free flour, grape seed powder and sodium bicarbonate powder according to a formula proportion, uniformly stirring, and sieving to obtain a flour mixture for later use; weighing rhizoma Dioscoreae, peeling, cutting into pieces, and mashing into fine paste; softening butter into a soft paste at room temperature for later use;
2) kneading: weighing butter and powdered sugar according to the formula, sieving the powdered sugar, and uniformly stirring the powdered sugar and the butter to obtain a sugar-oil mixture; adding the yam paste obtained in the step 1) into the sugar-oil mixture twice, and stirring each time until the color is uniform to obtain a light yellow paste; weighing kiwi fruit residues, adding the kiwi fruit residues and the flour mixture obtained in the step 1) into the light yellow paste, and uniformly stirring in a cutting and stirring manner to obtain dough;
3) rolling the skin: brushing a layer of oil on the oiled paper, placing the dough obtained in the step 2) on the oiled paper, folding the oiled paper in half, rolling the dough into a dough sheet with the thickness of 0.2-0.3cm by using separation paper, and placing the dough sheet into a refrigerator for refrigeration at 4 ℃ for 45 min;
4) slicing: cutting the dough sheet obtained in the step 3) into square pieces by a knife or extruding the dough sheet into a biscuit blank by a biscuit mold, and then placing the biscuit blank on a baking tray on which a layer of oil paper is laid;
5) baking: placing the baking tray in the step 4) in the middle layer of an oven, and baking for 20-25min under the conditions of upper heating at 150 ℃ and lower heating at 130 ℃ to obtain the low-fat high-dietary-fiber kiwi fruit pomace biscuit friendly to people with egg or gluten allergy.
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| CN113558080A (en) * | 2021-07-29 | 2021-10-29 | 西北农林科技大学 | Mulberry fruit residue dietary fiber nutritional biscuit rich in bouquet and making method thereof |
| CN114287558A (en) * | 2022-01-04 | 2022-04-08 | 广东正冠健康科技有限公司 | Gluten-free, milk-free and egg-free cereal food |
| CN114794184A (en) * | 2022-05-13 | 2022-07-29 | 新疆林科院造林治沙研究所 | Big-fruit narrow-leaved oleaster crisp biscuit and preparation method thereof |
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