CN112889870A - Grease microcapsule powder biscuit and preparation method thereof - Google Patents
Grease microcapsule powder biscuit and preparation method thereof Download PDFInfo
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- CN112889870A CN112889870A CN202110176484.5A CN202110176484A CN112889870A CN 112889870 A CN112889870 A CN 112889870A CN 202110176484 A CN202110176484 A CN 202110176484A CN 112889870 A CN112889870 A CN 112889870A
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- 239000000843 powder Substances 0.000 title claims abstract description 134
- 239000003094 microcapsule Substances 0.000 title claims abstract description 90
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 60
- 239000004519 grease Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 241000209140 Triticum Species 0.000 claims abstract description 24
- 235000021307 Triticum Nutrition 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000004904 shortening Methods 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 14
- 235000021312 gluten Nutrition 0.000 claims abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 13
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- -1 sodium bicarbonate, phospholipid Chemical class 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000012071 phase Substances 0.000 claims description 10
- 150000003904 phospholipids Chemical class 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 8
- 102000011632 Caseins Human genes 0.000 claims description 6
- 108010076119 Caseins Proteins 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 229940080237 sodium caseinate Drugs 0.000 claims description 6
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 6
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 239000008346 aqueous phase Substances 0.000 claims description 2
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims description 2
- 238000000227 grinding Methods 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 210000004027 cell Anatomy 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 210000002421 cell wall Anatomy 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 53
- 235000019198 oils Nutrition 0.000 description 53
- 239000000463 material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 240000000950 Hippophae rhamnoides Species 0.000 description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000219226 Acer truncatum Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a grease microcapsule powder biscuit which is prepared from the following raw materials: shortening, superfine low gluten wheat flour, superfine sugar powder, ammonium bicarbonate, sodium bicarbonate, phospholipid, superfine starch, superfine milk powder, oil microcapsule powder, maltose syrup, and salt; according to the technical scheme, the grease microcapsule powder is added into the biscuit instead of the traditional grease, and the grease is wrapped in the microcapsules, so that the grease oxidation can be avoided, and the quality guarantee period of the biscuit is prolonged; the superfine low gluten wheat flour, superfine sugar powder, superfine starch and superfine milk powder which are prepared by superfine grinding enable the prepared biscuit to have better and finer taste, cell walls are broken after superfine grinding, effective nutrient components in cells are fully exposed, the release speed and the release amount are greatly improved compared with those of a conventional grinding mode, and the biscuit is easier to absorb by a human body; after the low gluten wheat flour is subjected to superfine grinding, the protein content is remarkably improved so as to meet the requirement of a human body on protein.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a grease microcapsule powder biscuit and a preparation method thereof.
Background
For most countries in the world, biscuit manufacture is an important component in the food industry, the biscuit is a typical convenient food and is easy to carry, and the biscuit is usually prepared by taking wheat flour as a main raw material, adding (or not adding) sugar, grease and other raw materials, and carrying out processes such as flour mixing (or size mixing), forming, baking (or frying and baking), and has a crisp or crisp mouthfeel.
At present, most biscuits have the following defects: the grease on the surface of the biscuit is easy to oxidize and rancid, so that the oil-rancidity is generated, and the quality guarantee period is not long enough; the absorption rate of the human body to the nutrient components in the biscuit is not high, so that the biscuit looks nutrient but is not nutrient enough substantially.
Because safe, nutritious, convenient and cheap popular functional food is more and more attracted by people, it is necessary to develop a biscuit with long shelf life and absorbed nutrition to meet the public demand.
Disclosure of Invention
The invention aims to solve the technical problem of making up the defects of the prior art and provides a grease microcapsule powder biscuit and a making method thereof.
To solve the technical problems, the technical scheme of the invention is as follows:
a grease microcapsule powder biscuit is prepared from the following raw materials: shortening, superfine low gluten wheat flour, superfine sugar powder, ammonium bicarbonate, sodium bicarbonate, phospholipid, superfine starch, superfine milk powder, oil microcapsule powder, maltose syrup, and salt.
Further, the preparation raw materials comprise the following components in percentage by weight: 20-35 parts of shortening, 90-140 parts of superfine low-gluten wheat flour, 25-50 parts of superfine sugar powder, 1-4 parts of ammonium bicarbonate, 2-8 parts of sodium bicarbonate, 1-3 parts of phospholipid, 4-8 parts of ultramicro starch, 4-10 parts of ultramicro milk powder, 2-12 parts of oil microcapsule powder, 2-6 parts of maltose syrup and 0.1-0.5 part of salt.
Further, the preparation method of the oil microcapsule powder comprises the following steps:
b1: respectively weighing the following raw materials in parts by weight: 14-18 parts of isomaltooligosaccharide, 12-16 parts of maltodextrin, 2-4 parts of sodium caseinate, 40-50 parts of water, 0.5-2 parts of sodium stearyl lactate and 20-30 parts of grease;
b2: placing isomaltooligosaccharide, maltodextrin and sodium caseinate in water, stirring for 10-20 min at room temperature, then stirring for 40-50 min at 40-60 ℃, and uniformly stirring to obtain an aqueous phase mixture;
b3: preheating sodium stearoyl lactate to 56-64 ℃, and dissolving the sodium stearoyl lactate in grease to obtain an oil phase mixture;
b4: slowly adding the water phase mixture prepared in the step B2 into the oil phase mixture prepared in the step B3, and emulsifying for 20-40 min at the temperature of 56-64 ℃ and the rotating speed of 2800-3000 rpm; homogenizing for 3-5 times under the pressure of 30-40 MPa;
b5: spray drying is carried out, wherein the pressure of a gun rod is 3-5 MPa, the air inlet temperature is 160-170 ℃, and the air outlet temperature is 70-80 ℃, so that the grease microcapsule powder is prepared.
A method for making grease microcapsule powder biscuits comprises the following steps:
s1: preparing superfine powder: micronizing low gluten wheat flour, sugar powder, milk powder and starch with micronizer to obtain superfine low gluten wheat flour, superfine sugar powder, superfine milk powder and superfine starch with granularity of: 20-40 μm, 60-80 μm, 30-60 μm;
s2: weighing and preparing the materials according to the raw material proportion of the grease microcapsule powder biscuit;
s3: firstly, melting the shortening, then adding the phospholipid into the shortening, and uniformly stirring to obtain H1;
s4: dissolving sodium bicarbonate and ammonium bicarbonate in water to obtain H2;
s5: dissolving salt and superfine sugar powder in water, and heating to melt to obtain H3;
s6: adding H2, H3 and maltose syrup into H1, and mixing uniformly to obtain H4;
s7: dividing the oil microcapsule powder into two parts, namely oil microcapsule powder I and oil microcapsule powder II, wherein the weight ratio of the oil microcapsule powder I to the oil microcapsule powder II is = 2-10: 1-2; mixing ultramicro low-gluten wheat flour, ultramicro milk powder, ultramicro starch, oil microcapsule powder I and H4, kneading into a dough with a smooth surface, adjusting the temperature of the dough to be 18-25 ℃, rolling and pressing the dough into a flour cake, uniformly spreading the oil microcapsule powder II on the surface of the flour cake, and making and molding by using a biscuit mold to obtain a biscuit blank;
s8: preheating an oven, wherein the surface fire temperature is 170-200 ℃, the primer temperature is 130-160 ℃, and putting the biscuit blank into the oven for baking for 8-12 min to obtain the grease microcapsule powder biscuit.
The invention can achieve the following beneficial effects:
(1) the grease microcapsule powder is added into the biscuit instead of the traditional grease, and the grease is wrapped in the microcapsule, so that the grease oxidation can be avoided, and the quality guarantee period of the biscuit is prolonged;
(2) the oil microcapsule powder is rich in linolenic acid, linoleic acid and protein, and is the main component of human tissue cells; in addition, the oil microcapsule powder contains the special aroma of oil, and endows the biscuit with the special aroma;
(3) the superfine low gluten wheat flour, superfine sugar powder, superfine starch and superfine milk powder which are prepared by superfine grinding enable the prepared biscuit to have better and finer taste, cell walls are broken after superfine grinding, effective nutrient components in cells are fully exposed, the release speed and the release amount are greatly improved compared with those of a conventional grinding mode, and the biscuit is easier to absorb by a human body; after the low gluten wheat flour is subjected to superfine grinding, the protein content is remarkably improved so as to meet the requirement of a human body on protein.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
Example 1
The preparation method of the oil microcapsule powder comprises the following steps:
b1: respectively weighing the following raw materials in parts by weight: 16 parts of isomaltooligosaccharide, 14 parts of maltodextrin, 3 parts of sodium caseinate, 45 parts of water, 1.2 parts of sodium stearoyl lactylate and 25 parts of grease;
b2: placing isomaltooligosaccharide, maltodextrin and sodium caseinate in water, stirring at room temperature (about 20 deg.C) for 15min, then stirring at 50 deg.C for 40min, and stirring well to obtain water phase mixture;
b3: preheating sodium stearoyl lactate to 60 ℃, and dissolving the sodium stearoyl lactate in grease to prepare an oil phase mixture;
b4: slowly adding the water phase mixture obtained in the step B2 into the oil phase mixture obtained in the step B3, and emulsifying for 25min at the temperature of 60 ℃ and the rotating speed of 2900 rpm; homogenizing for 3 times under 30 MPa;
b5: spray drying under the pressure of the gun rod of 3MPa, the air inlet temperature of 170 ℃ and the air outlet temperature of 80 ℃ to obtain the oil microcapsule powder.
The preparation method of the superfine powder comprises the following steps:
micronizing low gluten wheat flour, sugar powder, milk powder and starch with micronizer to obtain superfine low gluten wheat flour, superfine sugar powder, superfine milk powder and superfine starch with granularity of: 30 μm, 70 μm, 80 μm, 40 μm.
A grease microcapsule powder biscuit is prepared from the following raw materials in parts by weight: 20 parts of shortening, 90 parts of superfine low-gluten wheat flour, 25 parts of superfine sugar powder, 1 part of ammonium bicarbonate, 2 parts of sodium bicarbonate, 1 part of phospholipid, 4 parts of superfine starch, 4 parts of superfine milk powder, 2 parts of oil microcapsule powder, 2 parts of maltose syrup and 0.2 part of salt.
The making process of the grease microcapsule powder biscuit comprises the following steps:
(1) weighing and preparing the materials according to the raw material proportion of the grease microcapsule powder biscuit;
(2) firstly, melting the shortening, then adding the phospholipid into the shortening, and uniformly stirring to obtain H1;
(3) dissolving sodium bicarbonate and ammonium bicarbonate in water at room temperature (about 20 deg.C) to obtain H2;
(4) dissolving salt and superfine sugar powder in water, and heating to melt to obtain H3;
(5) adding H2, H3 and maltose syrup into H1, and mixing uniformly to obtain H4;
(6) dividing the oil microcapsule powder into two parts, namely oil microcapsule powder I and oil microcapsule powder II, wherein the weight ratio of the oil microcapsule powder I to the oil microcapsule powder II is = 2: 1; mixing ultramicro low-gluten wheat flour, ultramicro milk powder, ultramicro starch, oil microcapsule powder I and H4, kneading into a dough with a smooth surface, adjusting the temperature of the dough to be 18-25 ℃, rolling and pressing the dough into a flour cake, uniformly spreading the oil microcapsule powder II on the surface of the flour cake, and making and molding by using a biscuit mold to obtain a biscuit blank;
(7) preheating an oven, wherein the surface fire temperature is 170 ℃, the primer temperature is 130 ℃, and putting the biscuit blank into the oven to bake for 12min to obtain the oil microcapsule powder biscuit.
Example 2
The preparation method of the oil microcapsule powder and the superfine powder is the same as that of the example 1.
A grease microcapsule powder biscuit is prepared from the following raw materials in parts by weight: 27 parts of shortening, 110 parts of superfine low-gluten wheat flour, 38 parts of superfine sugar powder, 2 parts of ammonium bicarbonate, 4 parts of sodium bicarbonate, 2 parts of phospholipid, 6 parts of superfine starch, 7 parts of superfine milk powder, 7 parts of oil microcapsule powder, 4 parts of maltose syrup and 0.3 part of salt.
The making process of the grease microcapsule powder biscuit comprises the following steps:
(1) weighing and preparing the materials according to the raw material proportion of the grease microcapsule powder biscuit;
(2) firstly, melting the shortening, then adding the phospholipid into the shortening, and uniformly stirring to obtain H1;
(3) dissolving sodium bicarbonate and ammonium bicarbonate in water at room temperature (about 20 deg.C) to obtain H2;
(4) dissolving salt and superfine sugar powder in water, and heating to melt to obtain H3;
(5) adding H2, H3 and maltose syrup into H1, and mixing uniformly to obtain H4;
(6) dividing the oil microcapsule powder into two parts, namely oil microcapsule powder I and oil microcapsule powder II, wherein the weight ratio of the oil microcapsule powder I to the oil microcapsule powder II is = 4: 1; mixing ultramicro low-gluten wheat flour, ultramicro milk powder, ultramicro starch, oil microcapsule powder I and H4, kneading into a dough with a smooth surface, adjusting the temperature of the dough to be 18-25 ℃, rolling and pressing the dough into a flour cake, uniformly spreading the oil microcapsule powder II on the surface of the flour cake, and making and molding by using a biscuit mold to obtain a biscuit blank;
(7) preheating an oven, wherein the surface fire temperature is 180 ℃, the bottom fire temperature is 140 ℃, and putting the biscuit blank into the oven to bake for 10min to obtain the oil microcapsule powder biscuit.
Example 3
The preparation method of the oil microcapsule powder and the superfine powder is the same as that of the example 1.
A grease microcapsule powder biscuit is prepared from the following raw materials in parts by weight: 35 parts of shortening, 140 parts of superfine low gluten wheat flour, 50 parts of superfine sugar powder, 4 parts of ammonium bicarbonate, 8 parts of sodium bicarbonate, 3 parts of phospholipid, 8 parts of superfine starch, 10 parts of superfine milk powder, 12 parts of oil microcapsule powder, 8 parts of maltose syrup and 0.4 part of salt.
The making process of the grease microcapsule powder biscuit comprises the following steps:
(1) weighing and preparing the materials according to the raw material proportion of the grease microcapsule powder biscuit;
(2) firstly, melting the shortening, then adding the phospholipid into the shortening, and uniformly stirring to obtain H1;
(3) dissolving sodium bicarbonate and ammonium bicarbonate in water at room temperature (about 20 deg.C) to obtain H2;
(4) dissolving salt and superfine sugar powder in water, and heating to melt to obtain H3;
(5) adding H2, H3 and maltose syrup into H1, and mixing uniformly to obtain H4;
(6) dividing the oil microcapsule powder into two parts, namely oil microcapsule powder I and oil microcapsule powder II, wherein the weight ratio of the oil microcapsule powder I to the oil microcapsule powder II is 5: 1; mixing ultramicro low-gluten wheat flour, ultramicro milk powder, ultramicro starch, oil microcapsule powder I and H4, kneading into a dough with a smooth surface, adjusting the temperature of the dough to be 18-25 ℃, rolling and pressing the dough into a flour cake, uniformly spreading the oil microcapsule powder II on the surface of the flour cake, and making and molding by using a biscuit mold to obtain a biscuit blank;
(7) preheating the oven, wherein the surface fire temperature is 200 ℃, the primer temperature is 160 ℃, and putting the biscuit blank into the oven for baking for 8min to obtain the oil microcapsule powder biscuit.
Description of the microcapsules powders:
microencapsulated powders are semi-permeable or sealed micro "containers" or "inclusions" with a polymeric wall shell that entrap and protect certain substances; through a special method, natural or synthetic polymer materials are used for coating solid, liquid and even gas substances to prepare microcapsules with capsule walls and particles for retaining or intercepting other substances, so that the effects of protection, controlled release and the like are achieved, the process is called microencapsulation and is widely applied to the oil industry; at present, there are 19 kinds of microcapsule powder such as safflower seed oil, sunflower seed oil, grape seed oil, corn oil, pumpkin seed oil, sea buckthorn fruit oil, peanut oil, olive oil, rice bran oil, linseed oil, perilla seed oil, peony seed oil, walnut oil, wheat germ oil, soybean oil, evening primrose oil, sea buckthorn seed oil, camellia oil, acer truncatum seed oil and the like. The oil is wrapped in the microcapsule, so that the oil oxidation can be avoided, the shelf life can be prolonged, and the microcapsule contains abundant substances such as linolenic acid, linoleic acid and the like, and is a main component forming human tissue cells.
Description of the related art for micronization:
the superfine grinding technology can not only improve the taste of flour products, but also furthest retain the bioactive components of the powder and improve the dissolution rate of functional components in the raw materials, thereby developing a series of safe, nutritional, convenient and cheap popular functional foods.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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.
Claims (4)
1. A grease microcapsule powder biscuit is characterized in that: the preparation raw materials comprise: shortening, superfine low gluten wheat flour, superfine sugar powder, ammonium bicarbonate, sodium bicarbonate, phospholipid, superfine starch, superfine milk powder, oil microcapsule powder, and maltose syrup.
2. The oil and fat microcapsule powder biscuit according to claim 1, which is characterized in that: the preparation raw materials comprise the following components in percentage by weight: 20-35 parts of shortening, 90-140 parts of superfine low-gluten wheat flour, 25-50 parts of superfine sugar powder, 1-4 parts of ammonium bicarbonate, 2-8 parts of sodium bicarbonate, 1-3 parts of phospholipid, 4-8 parts of ultramicro starch, 4-10 parts of ultramicro milk powder, 2-12 parts of oil microcapsule powder, 2-6 parts of maltose syrup and 0.1-0.5 part of salt.
3. The oil and fat microcapsule powder biscuit according to claim 1 or 2, which is characterized in that: the preparation method of the oil microcapsule powder comprises the following steps:
b1: respectively weighing the following raw materials in parts by weight: 14-18 parts of isomaltooligosaccharide, 12-16 parts of maltodextrin, 2-4 parts of sodium caseinate, 40-50 parts of water, 0.5-2 parts of sodium stearyl lactate and 20-30 parts of grease;
b2: placing isomaltooligosaccharide, maltodextrin and sodium caseinate in water, stirring for 10-20 min at room temperature, then stirring for 40-50 min at 40-60 ℃, and uniformly stirring to obtain an aqueous phase mixture;
b3: preheating sodium stearoyl lactate to 56-64 ℃, and dissolving the sodium stearoyl lactate in grease to obtain an oil phase mixture;
b4: slowly adding the water phase mixture prepared in the step B2 into the oil phase mixture prepared in the step B3, and emulsifying for 20-40 min at the temperature of 56-64 ℃ and the rotating speed of 2800-3000 rpm; homogenizing for 3-5 times under the pressure of 30-40 MPa;
b5: spray drying is carried out, wherein the pressure of a gun rod is 3-5 MPa, the air inlet temperature is 160-170 ℃, and the air outlet temperature is 70-80 ℃, so that the grease microcapsule powder is prepared.
4. A method for making grease microcapsule powder biscuits is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing superfine powder: micronizing low gluten wheat flour, sugar powder, milk powder and starch with micronizer to obtain superfine low gluten wheat flour, superfine sugar powder, superfine milk powder and superfine starch with granularity of: 20-40 μm, 60-80 μm, 30-60 μm;
s2: weighing and preparing the raw materials of the grease microcapsule powder biscuit according to the proportion of the raw materials of the grease microcapsule powder biscuit in claim 3;
s3: firstly, melting the shortening, then adding the phospholipid into the shortening, and uniformly stirring to obtain H1;
s4: dissolving sodium bicarbonate and ammonium bicarbonate in water to obtain H2;
s5: dissolving salt and superfine sugar powder in water, and heating to melt to obtain H3;
s6: adding H2, H3 and maltose syrup into H1, and mixing uniformly to obtain H4;
s7: dividing the oil microcapsule powder into two parts, namely oil microcapsule powder I and oil microcapsule powder II, wherein the weight ratio of the oil microcapsule powder I to the oil microcapsule powder II is = 2-10: 1-2; mixing ultramicro low-gluten wheat flour, ultramicro milk powder, ultramicro starch, oil microcapsule powder I and H4, kneading into a dough with a smooth surface, adjusting the temperature of the dough to be 18-25 ℃, rolling and pressing the dough into a flour cake, uniformly spreading the oil microcapsule powder II on the surface of the flour cake, and making and molding by using a biscuit mold to obtain a biscuit blank;
s8: preheating an oven, wherein the surface fire temperature is 170-200 ℃, the primer temperature is 130-160 ℃, and putting the biscuit blank into the oven for baking for 8-12 min to obtain the grease microcapsule powder biscuit.
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Application publication date: 20210604 |