CN112998051A - High dietary fiber biscuit with gold proportion nutrients and preparation method thereof - Google Patents
High dietary fiber biscuit with gold proportion nutrients and preparation method thereof Download PDFInfo
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- A21D13/00—Finished or partly finished bakery products
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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
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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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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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
- 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
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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Abstract
The invention provides a preparation method of a high dietary fiber biscuit with gold proportion nutrients, which comprises the steps of uniformly mixing wheat flour and wheat bran dietary fiber powder with different proportions, protein powder (the mass ratio of whey protein to milk protein is 2:1), soybean oil, whole egg liquid, a leavening agent (the mass ratio of sodium bicarbonate to ammonium bicarbonate is 2:1), salt and white granulated sugar with water, kneading, and baking for 4-8min at the temperature of 200 ℃ through an oven at 160-. The three macronutrients provided by the nutritionally balanced high dietary fiber biscuit prepared by the method have a golden ratio meeting the recommended energy supply percentage of the diet of Chinese residents, meet the requirements of Chinese national standards on the recommended amount of dietary fiber in high dietary fiber food, and are beneficial to the middle-aged and old people, obese people, people with three highs and other special groups to eat. The formulations of the present invention are suitable for use in all baked goods at the same time, for example: bread, cake, egg roll, sugar cake, walnut cake, etc.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a high dietary fiber biscuit with gold proportion nutrients and a preparation method thereof.
Background
The biscuit is an instant food prepared by taking wheat flour, sugar, grease and the like as main raw materials through the working procedures of dough preparation, rolling, forming, baking and the like. Has loose taste, rich nutrition, low water content, light volume, complete block shape, convenient packaging and carrying, and long shelf life. It has become an important staple food in many aspects such as leisure, military needs, travel, field operation, navigation, mountain climbing and the like.
With the improvement of the living standard of people, the requirements of people on food are continuously improved, so that the food has good taste, and the nutrition and health care function of the food are more and more concerned. Meanwhile, the increase of consumption demand and the deepening of health concept, the biscuit with good taste and nutrition and health care efficacy is prepared by the following steps: low-sugar, low-oil, low-fat cookies; adding zinc, calcium, etc. to strengthen the biscuit; high-fiber and high-protein health care biscuits and the like; functional biscuits which are homologous to food and medicine and contain nourishing ingredients and the like appear in the front of consumers and become the mainstream trend of consumption.
Traditional biscuits belong to typical high-energy, high-fat, low-protein foods, and the energy supply ratio of three major thermogenic nutrients (carbohydrate, protein and fat) provided by the traditional biscuits is severely unbalanced and unreasonable, and the glycemic index rises quickly after eating the traditional biscuits. The main reasons for this result are, on the one hand, that it is difficult to roll-form, to balance the nutrition ratio and to have a poor organoleptic profile when preparing biscuits with balanced nutrients; on the other hand, the consideration of the nutritional value is neglected for the pursuit of taste. After the biscuit is eaten for a long time, the health of special people such as middle-aged and old people, obese people, people with high blood pressure, high blood sugar and high blood sugar can be adversely affected.
Therefore, the development of a preparation method of the high dietary fiber biscuit with the gold proportion nutrient is very important.
Disclosure of Invention
The invention aims to solve the technical problem of developing a high dietary fiber biscuit containing gold proportion nutrients, wherein the developed high dietary fiber biscuit containing gold proportion balanced nutrients provides all necessary amino acids required by a human body by adding whey protein and milk protein in a formula, makes up the defect of unbalanced amino acid composition of wheat protein, and improves the protein content of the biscuit. And a certain proportion of wheat bran dietary fiber is added into the biscuit, so that the energy is reduced, and the satiety is enhanced. Meanwhile, the wheat bran dietary fiber is an excellent natural dietary fiber, has important health care effect on human bodies, is considered as a new health care food source, can reduce the content of cholesterol in blood, reduces the consumption of insulin of diabetes patients, and has the effects of preventing intestinal cancer, cardiovascular diseases, losing weight and the like.
By adding the wheat bran dietary fiber powder, reasonably matching the wheat bran dietary fiber powder with the low gluten wheat flour and other raw materials and combining a scientific processing technology, the high dietary fiber biscuit with gold proportion balanced nutrients is prepared, so that the biscuit is suitable for consumers and specific people (middle-aged and old people, obese people and people with high blood pressure, high blood sugar and high blood sugar). The formula can be suitable for preparing all baked foods, such as bread, cakes, egg rolls, sugar cakes, walnut cakes and the like, so as to improve the nutritional value of the baked foods and meet the requirements of balanced nutrition and high dietary fiber.
In order to achieve the purpose, the invention adopts the technical scheme that:
a high dietary fiber biscuit with gold proportion nutrients comprises, by mass, 85-90 parts of wheat flour, 10-15 parts of wheat bran dietary fiber powder and 31-53 parts of auxiliary materials.
Preferably, the auxiliary materials comprise the following raw materials in parts by mass: 5-15 parts of albumen powder, 1.5-2 parts of soybean oil, 3-8 parts of eggs, 1-2 parts of leavening agent, 0.5-1 part of salt and 20-25 parts of white granulated sugar.
Preferably, the protein powder consists of whey protein and milk protein, and the mass ratio of the whey protein to the milk protein is 2: 1.
Preferably, the leavening agent consists of sodium bicarbonate and ammonium bicarbonate with the mass ratio of 2: 1.
A high dietary fiber biscuit containing gold proportion nutrients is prepared by the following steps:
(1) weighing the raw and auxiliary materials according to the actual dosage, carrying out pretreatment, respectively sieving the wheat bran dietary fiber powder and the wheat flour with a 100-mesh sieve, respectively dissolving the salt and the leavening agent with a small amount of water, and filtering;
(2) uniformly fermenting soybean oil, white granulated sugar and eggs;
(3) mixing wheat flour, wheat bran dietary fiber, milk protein, whey protein and a swelling agent solution with the uniformly stirred mixture obtained in the step (2), adjusting the flour for 5-10min, and controlling the water addition amount to be 30% of the total weight of the flour base; the total amount of the flour base refers to the total mass of the wheat bran dietary fiber powder and the wheat flour;
(4) rolling, stamping and forming, wherein multiple rolling is not suitable to form a surface patch, and the thickness is controlled to be 2-3 mm;
(5) adopting a biscuit mould to perform stamping forming; uniformly placing the cake blanks in a baking tray, preheating the baking tray in advance by using an oven, placing the cake blanks in the baking tray for baking when the temperature of the baking tray reaches 160-200 ℃, controlling the temperature of upper fire and lower fire of the baking tray at 160-200 ℃, baking for 4-8min, and taking the cake blanks out of the baking tray when the surface of the cake blanks is yellow;
(6) then naturally cooling to 25-30 ℃ at room temperature, and packaging to obtain the finished product.
Preferably, the wheat flour is low-gluten flour, and the wheat bran dietary fiber powder is prepared by performing an extrusion process on wheat bran and performing superfine grinding and wall breaking technology by using a medicinal wall breaking machine.
Preferably, in the steps (3) and (4), after the ingredients are mixed, the powder mixing time is 8min, the water adding amount is controlled at 30%, and the roll forming thickness is 2 mm.
Preferably, the baking conditions in steps (5) and (6) are: preheating the oven for 25min in advance, baking in the oven when the oven temperature reaches, controlling the temperature of the upper fire and the lower fire of the oven at 180 ℃, baking for 6min, taking out the oven when the surface is yellow, and naturally cooling to 25-30 ℃ at room temperature.
Preferably, the technical conditions for preparing the wheat bran dietary fiber powder by using the superfine grinding wall-breaking technology of the medicinal wall-breaking machine are as follows: the water addition amount is 20 percent of the wheat bran quality, the screw rotating speed is 27Hz, the feeding rotating speed is 30Hz, the outlet temperature is 170 ℃, and the ratio of the raw material wheat bran particle size medium material to the fine material is 1: 1.
A high dietary fiber pastry of the golden ratio nutrition, prepared using the formula as defined in claim 2, for all bakery products such as bread, cakes, egg rolls, pancakes and walnut cakes.
The high dietary fiber biscuit containing the gold proportion nutrients, which is researched and developed by the invention, has excellent processing performance, eating quality, balanced three macro nutrients and high dietary fiber value, and is uniform in thickness, clear in pattern and attractive in color; the taste is loose, fragrant and sweet, the taste is pure, and the taste is tasty and refreshing; but also can reduce energy and enhance satiety; has effects of preventing hyperglycemia and blood lipid, cardiovascular disease, intestinal cancer and reducing weight, and is suitable for consumption of consumers and specific people (middle aged and elderly people, obese people and people with hypertension, hyperlipidemia and hyperglycemia).
Compared with the traditional method, the invention has the following advantages and effects:
(1) the energy provided by the three macronutrients (carbohydrate, protein and fat) of the high dietary fiber biscuit containing the golden proportion nutrient provided by the invention all accords with the recommended energy supply percentage of the three macronutrients in the diet of Chinese residents, namely the recommended energy supply ratio of the protein is 10-15%, the recommended energy supply ratio of the fat is 20-30%, and the recommended energy supply ratio of the carbohydrate is 50-65%.
(2) The high dietary fiber biscuit containing the gold proportion nutrient is added with the wheat bran dietary fiber powder to replace wheat flour in different mass ratios, and the dietary fiber content of the biscuit meets the requirements of the national standard on high dietary fiber foods, namely the dietary fiber content is more than or equal to 6g/100 g.
(3) The high dietary fiber biscuit containing the golden ratio nutrient, which is prepared by the invention, provides all necessary amino acids required by a human body by adding the whey protein and the milk protein in the formula, makes up for the defect of unbalanced amino acid composition of wheat protein, and further improves the protein content of the biscuit. Meanwhile, the wheat bran dietary fiber with a certain proportion is added into the biscuit, so that the energy is reduced, and the satiety is enhanced. The biscuit prepared by the invention has the effects of improving the micro-ecological environment of human intestinal tracts, preventing diabetes, hyperlipidemia, cardiovascular diseases and the like, and is beneficial to the middle-aged and the elderly, obese people, people with high blood pressure, high blood fat and the like and special people.
(4) The ingredient formula of the high dietary fiber biscuit containing gold proportion nutrients can be suitable for all baked foods, such as: the preparation of products such as bread, cakes, egg rolls, sugar cakes, walnut cakes and the like can ensure balanced energy supply of three macronutrients of baked food, well increase the intake of dietary fiber and improve the food quality and the nutritional value of the baked food.
Drawings
FIG. 1A high dietary fiber biscuit product of the golden ratio nutrients of examples 1-9 is shown
Detailed Description
The present invention will be further described by describing exemplary embodiments of the present disclosure in more detail below. While exemplary embodiments of the present disclosure have been shown in the specification, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art, and will fully convey the concept and concept of the invention to those skilled in the art.
In the following examples, 1 part is based on 1000 g. Firstly, preparing wheat bran dietary fiber powder by using a medicinal-grade wall breaking machine superfine grinding wall breaking technology, wherein the technical conditions are as follows: the water addition amount is 20% of the wheat bran mass, the screw rotation speed is 27Hz, the feeding rotation speed is 30Hz, the outlet temperature is 170 ℃, the ratio of the size of the raw material wheat bran particles to the medium material to the fine material is 1:1, and the wheat bran dietary fiber prepared by the method is used in the following examples. The wheat bran middlings and fine materials are directly purchased from the market.
Example 1: 10 parts of wheat bran dietary fiber powder, 90 parts of wheat flour, 5 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 1.5 parts of soybean oil, 4 parts of eggs, 1 part of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 0.5 part of salt and 20 parts of white granulated sugar.
The preparation method of the high dietary fiber biscuit containing the golden ratio nutrients comprises the following steps:
(1) weighing the raw and auxiliary materials according to the actual dosage, pretreating (sieving the wheat bran dietary fiber powder and the wheat flour with a 100-mesh sieve respectively), dissolving the salt, the sodium bicarbonate and the ammonium bicarbonate with a small amount of water respectively, and filtering;
(2) uniformly fermenting soybean oil, white granulated sugar and eggs;
(3) mixing wheat flour, wheat bran dietary fiber, milk protein, whey protein, sodium bicarbonate and ammonium bicarbonate solution with the mixture uniformly fermented in the step (2), and controlling the water addition amount to be about 30% (the total mass of the wheat bran dietary fiber powder and the wheat flour) for 5-10 min;
(4) rolling, stamping and forming, wherein multiple rolling is not suitable, only a surface patch is formed, and the thickness is controlled to be about 2-3 mm;
(5) adopting a biscuit mould to perform stamping forming; uniformly placing the cake blank in a baking tray, preheating the baking tray in advance for 25min by using an oven, placing the cake blank in the oven for baking when the temperature of the oven reaches, controlling the temperature of the upper fire and the lower fire of the oven at 160-200 ℃, baking for 4-8min, and taking the cake blank out of the oven when the surface of the cake blank is yellow.
(6) Then naturally cooling to 25-30 ℃ at room temperature, and packaging to obtain the finished product.
Example 2: 15 parts of wheat bran dietary fiber powder, 85 parts of wheat flour, 15 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 2 parts of soybean oil, 3 parts of eggs, 2 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 1 part of salt and 25 parts of white granulated sugar.
The process, conditions and method of the high dietary fiber biscuit with the golden ratio nutrients of the embodiment are the same as those of the embodiment 1.
Example 3: 16 parts of wheat bran dietary fiber powder, 84 parts of wheat flour, 8 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 1.62 parts of soybean oil, 6 parts of eggs, 1.5 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 0.8 part of salt and 23 parts of white granulated sugar.
The process, conditions and method of the high dietary fiber biscuit with the golden ratio nutrients of the embodiment are the same as those of the embodiment 1.
Example 4: 17 parts of wheat bran dietary fiber powder, 83 parts of wheat flour, 13 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 1.8 parts of soybean oil, 5 parts of eggs, 2 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 1 part of salt and 22 parts of white granulated sugar.
The process, conditions and method of the high dietary fiber biscuit with the golden ratio nutrients of the embodiment are the same as those of the embodiment 1.
Example 5: 19 parts of wheat bran dietary fiber powder, 81 parts of wheat flour, 10 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 1.6 parts of soybean oil, 7 parts of eggs, 1.8 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 0.7 part of salt and 24 parts of white granulated sugar.
The process, conditions and method of the high dietary fiber biscuit with the golden ratio nutrients of the embodiment are the same as those of the embodiment 1.
Example 6: 15 parts of wheat bran dietary fiber powder, 85 parts of wheat flour, 13 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 1.5 parts of soybean oil, 5 parts of eggs, 2 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 1 part of salt and 20 parts of white granulated sugar.
The process, conditions and method of the high dietary fiber biscuit with the golden ratio nutrients of the embodiment are the same as those of the embodiment 1.
Example 7: 12 parts of wheat bran dietary fiber powder, 88 parts of wheat flour, 8 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 1.5 parts of soybean oil, 6 parts of eggs, 1.7 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 0.6 part of salt and 4 parts of white granulated sugar.
The process, conditions and method of the high dietary fiber biscuit with the golden ratio nutrients of the embodiment are the same as those of the embodiment 1.
Example 8: 10 parts of wheat bran dietary fiber powder, 90 parts of wheat flour, 150 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 1.5 parts of soybean oil, 3 parts of eggs, 1.5 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 0.9 part of salt and 25 parts of white granulated sugar.
The process, conditions and method of the high dietary fiber biscuit with the golden ratio nutrients of the embodiment are the same as those of the embodiment 1.
Example 9: 14 parts of wheat bran dietary fiber powder, 86 parts of wheat flour, 12 parts of protein powder (obtained by mixing whey protein and milk protein in a mass ratio of 2:1), 2 parts of soybean oil, 7 parts of eggs, 2 parts of leavening agent (obtained by mixing sodium bicarbonate and ammonium bicarbonate in a mass ratio of 2:1), 1 part of salt and 25 parts of white granulated sugar.
The preparation method of the high dietary fiber biscuit containing the golden ratio nutrients comprises the following steps:
(1) weighing the raw and auxiliary materials according to the actual dosage, pretreating (sieving the wheat bran dietary fiber powder and the wheat flour with a 100-mesh sieve respectively), dissolving the salt, the sodium bicarbonate and the ammonium bicarbonate with a small amount of water respectively, and filtering;
(2) uniformly fermenting soybean oil, white granulated sugar and eggs;
(3) mixing wheat flour, wheat bran dietary fiber, milk protein, whey protein, sodium bicarbonate and ammonium bicarbonate solution with the mixture uniformly fermented in the step (2), adjusting the flour for 8min, and controlling the water addition amount to be about 30% (the total mass of the wheat bran dietary fiber powder and the wheat flour);
(4) rolling, stamping and forming, wherein multiple rolling is not suitable, only a surface patch is formed, and the thickness is controlled to be about 2 mm;
(5) adopting a biscuit mould to perform stamping forming; uniformly placing the cake blank in a baking tray, preheating the baking tray in the baking oven for 25min in advance, baking the cake blank in the baking oven when the temperature of the baking oven reaches, controlling the temperature of the upper fire and the lower fire of the baking oven at 180 ℃, baking for 6min, and taking the cake blank out of the baking oven when the surface of the cake blank is yellow.
(6) Then naturally cooling to 25-30 ℃ at room temperature, and packaging to obtain the finished product.
The invention relates to a preparation method of a high dietary fiber biscuit with gold proportion nutrients and a relevant detection result of application of a formula thereof, wherein the preparation method comprises the following steps:
1. determination of basic components of high dietary fiber biscuits containing gold proportion nutrients
1.1 determination of carbohydrates: the calculation method of the carbohydrates in the biscuits adopts GB/Z21922-2008 and subtraction in the basic term of the food nutrients, namely: the total mass of the food is 100, and the mass of protein, fat, dietary fiber, moisture and ash are respectively subtracted to obtain the mass of carbohydrate. The results are shown in Table 1.
1.2 determination of protein content: the protein content in the biscuit is measured by GB5009.5-2016, and the method for measuring the protein in national food safety standard, namely the Kjeldahl method. The results are shown in Table 1.
1.3 determination of fat content: the fat content in the biscuit is measured by GB5009.6-2016, and the method for measuring fat in national food safety standard, namely the Soxhlet extraction method. The results are shown in Table 1.
1.4 determination of dietary fiber content: the content of dietary fiber in the biscuit is measured by adopting a method of a ' Ireland Megazyme ' total dietary fiber kit and a method for measuring the dietary fiber at home of food Annationwide '. The results are shown in Table 1.
1.5 determination of moisture: the method for measuring the fat content in the biscuit adopts GB5009.3-2016, and a method for measuring moisture in national standards for food safety, namely a direct drying method. The results are shown in Table 1.
1.6 determination of Ash: the determination of ash content in the biscuit adopts GB5009.4-2016, and the determination method of ash content in national food safety standard. The results are shown in Table 1.
TABLE 1 determination of basic ingredients of high dietary fiber biscuits with gold proportion nutrients
Note: the data in the table are mean ± standard deviation, with the letters in the suffix being identical indicating no significant difference and the different letters indicating significant difference (p < 0.05).
2. Energy supply percentage analysis of three macronutrients in high-dietary-fiber biscuits containing gold-proportion nutrients
The energy value of the whole biscuit after intake is analyzed by analyzing the energy of different components in the biscuit. Based on the food component analysis method, the energy conversion coefficients of different food components are different. Referring to the national standard of China WS/T578.1-2017, part 1 of the dietary nutrient reference intake of Chinese residents: macronutrients ", as follows: protein 17kJ/g (4kcal/g), fat 37kJ/g (9kcal/g), carbohydrate 17kJ/g (4kcal/g) and dietary fibre 8kJ/g (2 kcal/g). The results are shown in Table 2.
TABLE 2 energy supply ratio analysis of three macronutrients of high dietary fiber cookies with gold proportion nutrients
Note: the data in the table are mean ± standard deviation, with the letters in the suffix being identical indicating no significant difference and the different letters indicating significant difference (p < 0.05).
3. Determination of texture characteristics of high dietary fiber biscuits containing gold proportion nutrients
The hardness and brittleness indexes of the high dietary fiber biscuits containing the golden ratio nutrients are measured by adopting a British SMS texture analyzer (physical property tester), and the measurement parameters are as follows: the probe was 3PB, the test speed was 3.0mm/s, and the sample width was 20 mm. Samples were assayed in parallel five times. The results are shown in Table 3.
TABLE 3 texture determination of high dietary fiber biscuits with gold proportion nutrients
Note: the data in the table are mean ± standard deviation, with the letters in the suffix being identical indicating no significant difference and the different letters indicating significant difference (p < 0.05).
4. Sensory evaluation analysis of high dietary fiber biscuits with gold proportion nutrients
12 (6 men and women) trained personnel are selected to perform sensory evaluation and scoring on the golden ratio nutrient high dietary fiber biscuits from 5 aspects of shape, color, taste, hardness and brittleness, and the results are averaged by adopting a percentile system. The evaluation criteria are shown in Table 4, and the results are shown in Table 5.
TABLE 4 sensory evaluation index of high dietary fiber biscuits with gold proportion nutrients
TABLE 5 sensory evaluation test results of high dietary fiber biscuits with gold proportion nutrients
Note: the data in the table are mean ± standard deviation, with the letters in the suffix being identical indicating no significant difference and the different letters indicating significant difference (p < 0.05).
The test results show that:
as shown in the test results and the energy supply ratio analysis of the basic components of the high dietary fiber biscuits containing the golden ratio nutrients in tables 1 and 2, the energy supply percentage range of the carbohydrate content of the biscuit products in examples 1 to 9 is 58-63%, the energy supply percentage range of the protein content is 9-14%, the energy supply percentage range of the fat content is 22-25%, and the dietary fiber content range is 8-11 g/100g, so that the biscuit products meet the specified standards of 'recommended energy supply percentage of three macronutrients and recommended high dietary fiber amount of Chinese residents' in the national standard of China, namely the recommended energy supply ratio of the protein is 10-15%, the recommended energy supply ratio of the fat is 20-30%, the recommended energy supply ratio of the carbohydrate is 50-65%, and the dietary fiber content is more than or equal to 6g/100 g. The proportion of the ingredients in the formula meets the preparation target and the requirement of the high dietary fiber biscuit containing the gold proportion nutrients.
As shown in the results of the texture analyzer determination experiments in Table 3, the hardness and brittleness of the biscuit products of the examples of the high protein formula (examples 3, 6 and 9) are also higher, the addition of the protein powder is beneficial to the formation of gluten networks in the dough, so that the gluten content is increased, and the prepared biscuit has a smoother surface and a finer mouthfeel. The sensory evaluation test results of table 5 were analyzed, and the sensory evaluation scores were in the order of example 6, example 1, example 9, and example 5. The whole surface, bottom and edge of the biscuit product in the embodiment are in uniform and consistent golden yellow or grass yellow, and the surface is provided with a bright pasting layer; neat shape, uniform thickness, clear pattern, no corner missing, no bubble and no deformation; the inner structure is fine, obvious in gradation and free of impurities; the biscuit is loose, fragrant and sweet, has pure taste, is tasty and refreshing, and has no peculiar smell. Therefore, the biscuit product of example 1 has low hardness and crispness and is suitable for middle-aged and elderly consumers; example 9 the biscuit product is high in hardness and crispness, crisp in mouthfeel and suitable for young consumers; the hardness and crispness of the biscuit products of example 5 and example 6 are relatively moderate and are suitable for both young and old.
Summarizing the experimental results, the three macronutrients provided by the baked product prepared by the preparation formula of the high dietary fiber biscuit containing the macronutrients have the golden ratio meeting the recommended energy supply percentage of the diet of Chinese residents, the balanced requirement that the macronutrients have the energy supply ratio of the golden is met, and the requirement of the national standard on the recommended amount of dietary fiber in high dietary fiber food is met. The formula can be suitable for preparing all baked foods, such as bread, cakes, egg rolls, sugar cakes, walnut cakes and the like, ensures the balanced energy supply of three macronutrients of the baked foods, well increases the intake of dietary fibers and improves the food quality and the nutritional value of the baked foods.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
All changes in structure without creative work from the conception of the invention fall into the protection scope of the invention.
Claims (10)
1. A high dietary fiber biscuit with gold proportion nutrients is characterized in that: the wheat bran dietary fiber powder comprises, by mass, 85-90 parts of wheat flour, 10-15 parts of wheat bran dietary fiber powder and 31-53 parts of auxiliary materials.
2. The high dietary fiber biscuit with golden ratio nutrients as claimed in claim 1, wherein: the auxiliary materials comprise the following raw materials in parts by weight: 5-15 parts of albumen powder, 1.5-2 parts of soybean oil, 3-8 parts of eggs, 1-2 parts of leavening agent, 0.5-1 part of salt and 20-25 parts of white granulated sugar.
3. A high dietary fiber biscuit having gold proportion nutrients as claimed in claim 2 wherein: the protein powder consists of whey protein and milk protein, and the mass ratio of the whey protein to the milk protein is 2: 1.
4. A high dietary fiber biscuit having gold proportion nutrients as claimed in claim 2 wherein: the leavening agent consists of sodium bicarbonate and ammonium bicarbonate, and the mass ratio of the sodium bicarbonate to the ammonium bicarbonate is 2: 1.
5. A high dietary fiber biscuit having gold proportion nutrients as claimed in any one of claims 2 to 4 wherein: the preparation method comprises the following steps:
(1) weighing the raw and auxiliary materials according to the actual dosage, carrying out pretreatment, respectively sieving the wheat bran dietary fiber powder and the wheat flour with a 100-mesh sieve, respectively dissolving the salt and the leavening agent with a small amount of water, and filtering;
(2) uniformly fermenting soybean oil, white granulated sugar and eggs;
(3) mixing wheat flour, wheat bran dietary fiber, milk protein, whey protein and a swelling agent solution with the uniformly stirred mixture obtained in the step (2), adjusting the flour for 5-10min, and controlling the water addition amount to be 30% of the total weight of the flour base;
(4) rolling, stamping and forming, wherein multiple rolling is not suitable to form a surface patch, and the thickness is controlled to be 2-3 mm;
(5) adopting a biscuit mould to perform stamping forming; uniformly placing the cake blanks in a baking tray, preheating the baking tray in advance by using an oven, placing the cake blanks in the baking tray for baking when the temperature of the baking tray reaches 160-200 ℃, controlling the temperature of upper fire and lower fire of the baking tray at 160-200 ℃, baking for 4-8min, and taking the cake blanks out of the baking tray when the surface of the cake blanks is yellow;
(6) then naturally cooling to 25-30 ℃ at room temperature, and packaging to obtain the finished product.
6. The high dietary fiber biscuit with gold proportion nutrients as claimed in claim 1, wherein the wheat flour is low gluten flour, and the wheat bran dietary fiber powder is prepared by performing extrusion puffing process on wheat bran and performing superfine grinding wall breaking technology by using a medicinal wall breaking machine.
7. The high dietary fiber biscuit with gold proportion nutrients as claimed in claim 5, wherein in the steps (3) and (4), after the ingredients are mixed, the flour mixing time is 8min, the water adding amount is controlled at 30%, and the thickness is 2mm after the biscuit is roll-formed.
8. A high dietary fiber biscuit with golden ratio nutrients as claimed in claim 5, wherein the conditions of baking in steps (5) and (6) are as follows: preheating the oven for 25min in advance, baking in the oven when the oven temperature reaches 180 deg.C, controlling the temperature of the upper and lower fire of the oven at 180 deg.C, baking for 6min, taking out when the surface is yellow, and naturally cooling to 25-30 deg.C at room temperature.
9. The high dietary fiber biscuit with gold proportion nutrients as claimed in claim 6, wherein the technical conditions for preparing the wheat bran dietary fiber powder by using the superfine grinding wall-breaking technology of the medical grade wall-breaking machine are as follows: the water addition amount is 20 percent of the mass of the wheat bran, the screw rotating speed is 27Hz, the feeding rotating speed is 30Hz, the outlet temperature is 170 ℃, and the ratio of the size of the wheat bran particles to the fine material is 1: 1.
10. A high dietary fiber pastry with gold proportion nutrients, characterized in that all bakery products such as bread, cakes, egg rolls, pancakes and walnut cakes are prepared using the formulation according to claim 2.
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