CN113142270A - Tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats and preparation method thereof - Google Patents
Tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats and preparation method thereof Download PDFInfo
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Classifications
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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
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of tartary buckwheat processing, and discloses a preparation method of tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats, which comprises the following steps: picking up tartary buckwheat sprouts, cleaning and pulping, and adding a salt color fixative and a hydrophilic colloid while stirring; adding tartary buckwheat seedling juice, wheat high-gluten flour, modified wheat bran, whole egg liquid, salt, baking powder and a modifier into a dough mixer, uniformly stirring, making into smooth dough, covering a plastic film on the dough, fermenting, and cutting into strips to obtain dough blocks; frying the dough pieces in an oil pan to obtain fried dough pieces; mixing the sugar solution and the fried dough pieces, and framing; the tartary buckwheat seedling juice is 10-20 parts by weight, the wheat high-gluten flour is 30-50 parts by weight, the modified wheat bran is 5-15 parts by weight, the whole egg liquid is 20-40 parts by weight, the salt is 0.01-0.5 part by weight, the baking powder is 0.5-1 part by weight, and the addition amount of the modifier is 0.1-0.2% of the total weight of the caramel treats. The prepared caramel treats have high flavone content, soft mouthfeel and comprehensive nutrition balance, and can effectively play the effects of reducing blood sugar and resisting aging.
Description
Technical Field
The invention belongs to the technical field of tartary buckwheat processing, and particularly relates to a tartary buckwheat sprout complete plant low-sugar high-fiber caramel treats and a preparation method thereof.
Background
Saqima, also known as saqima, originated from the Manchu nationality and is one of the famous traditional pastries in China. The Qing Dynasty 'Yanjing Shiji' records the preparation method of the old saqima, which points out that the old saqima is made by mixing crystal sugar, cream, white flour and the like into sticky rice strips and baking the sticky rice strips by a baking oven; the saqima is also recorded in the Qing Wen Jiang, which is characterized in that the saqima is prepared by taking eggs, grease and flour as raw materials and kneading the raw materials into dough, cutting the dough into fine pieces, frying the fine pieces into strips, and stirring and forming the strips by using maltose and honey. From ancient times to the present, the caramel treats are subject to long-term evolution, the making process of Chinese and western pastries is fused, the product quality is gradually improved, and the caramel treats occupy an independent market in the field of food.
However, the traditional caramel treats are high in sugar and fat content, so that most people are worried about and do not dare to eat more. How to reduce the calorie of the caramel treats without influencing the taste and nutrition of the caramel treats. The tartary buckwheat called 'the king of five cereals' has higher nutritional and medicinal values, is called 'the most promising most popular green food in the 21 st century' by modern nutriologists, and is regarded as 'advanced nutritional health care products' abroad. Therefore, the tartary buckwheat caramel treats prepared by taking tartary buckwheat as a raw material are popular with consumers.
The current tartary buckwheat caramel treats are prepared by taking tartary buckwheat powder as a raw material, such as patents with publication numbers of CN107927289A and CN101336652, however, because the tartary buckwheat protein in the tartary buckwheat powder is lack of gluten protein, the prepared caramel treats have poor softness and poor palatability after use, and the tartary buckwheat powder is obtained by shelling and crushing tartary buckwheat grains, so that the preparation process is complex, and meanwhile, the flavone content of the tartary buckwheat grains is low, and the tartary buckwheat grains are difficult to have good blood sugar reducing effect and antioxidant effect.
Disclosure of Invention
< problems to be solved by the present invention >
The tartary buckwheat caramel treats prepared by taking tartary buckwheat powder as a raw material has poor taste, is difficult to meet the increasing eating demand of consumer groups, and has low flavone content and poor blood sugar reducing and oxidation resisting effects.
< technical solution adopted in the present invention >
Aiming at the technical problems, the invention aims to provide a preparation method of tartary buckwheat sprout complete plant low-sugar high-fiber caramel treats.
The specific contents are as follows:
the preparation method of the tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats comprises the following steps:
s1, picking up tartary buckwheat sprouts, washing, adding purified water, pulping, and sequentially adding a salt color fixative and a hydrophilic colloid while stirring to obtain tartary buckwheat sprout juice;
s2, sequentially adding the tartary buckwheat seedling juice, the wheat high-gluten flour, the modified wheat bran, the whole egg liquid, the salt, the baking powder and the modifying agent into a dough mixer for uniformly mixing to prepare smooth dough, covering a plastic film on the dough, then proofing, and cutting into strips to obtain dough blocks;
s3, putting the dough blocks into a frying pan for frying to obtain fried dough blocks;
s4 heating and decocting the low-sugar syrup to obtain sugar liquid;
s5 mixing the sugar solution with the fried dough pieces, framing, cutting, cooling, and packaging;
the caramel treats comprises, by weight, 10-20 parts of tartary buckwheat seedling juice, 30-50 parts of wheat high-gluten flour, 5-15 parts of modified wheat bran, 20-40 parts of whole egg liquid, 0.01-0.5 part of salt and 0.5-1 part of baking powder, and the addition amount of a modifier is 0.1-0.2% of the total weight of the caramel treats.
< advantageous effects achieved by the present invention >
(1) According to the method, the tartary buckwheat saqima is prepared by taking tartary buckwheat sprouts as raw materials, the flavone content in each part of tartary buckwheat is from high to low, namely flowers, leaves, fruits and stems, the growth cycle of the tartary buckwheat sprouts is short, and the tartary buckwheat sprouts are easy to harvest; the tartary buckwheat caramel treats prepared from the tartary buckwheat bud seedlings, which mainly comprise water and dietary fibers, can not cause the situation that the mouthfeel is crisp and hard due to the lack of gluten in wheat flour; the tartary buckwheat bud seedlings can provide high flavone content for the tartary buckwheat caramel treats, and meanwhile, the contained dietary fibers can promote intestinal peristalsis and further play a role in reducing blood sugar;
(2) according to the method, the tartary buckwheat caramel treats are prepared by taking tartary buckwheat sprouts as raw materials, and the tartary buckwheat sprouts subjected to color protection treatment can avoid loss of chlorophyll, so that the prepared tartary buckwheat caramel treats are bright in color; by adopting the salt color fixative, on one hand, the problem of poor stability of the tartary buckwheat seedling juice caused by adopting the acid color fixative can be avoided; on the other hand, the salt color fixative can form a complex with the flavone compound and can reduce the content of free flavone, because the free flavone is degraded under the action of high temperature in the subsequent frying process;
(3) according to the method, the tartary buckwheat saqima is prepared by taking tartary buckwheat sprouts as raw materials, and the hydrophilic colloid is added into the tartary buckwheat sprouts, so that layering of tartary buckwheat sprout juice is avoided conveniently, and the tartary buckwheat sprout juice is not beneficial to subsequent processing; on the other hand, the hydrophilic colloid is beneficial to constructing and forming a network structure in the dough, plays a better water locking structure and is beneficial to processing and forming the caramel treats with soft mouthfeel.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention provides a preparation method of tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats, which comprises the following steps:
s1, picking up tartary buckwheat sprouts, washing, adding purified water, pulping, and sequentially adding a salt color fixative and a hydrophilic colloid while stirring to obtain tartary buckwheat sprout juice;
s2, sequentially adding the tartary buckwheat seedling juice, the wheat high-gluten flour, the modified wheat bran, the whole egg liquid, the salt, the baking powder and the modifying agent into a dough mixer for uniformly mixing to prepare smooth dough, covering a plastic film on the dough, then proofing, and cutting into strips to obtain dough blocks;
s3, putting the dough blocks into a frying pan for frying to obtain fried dough blocks;
s4 heating and decocting the low-sugar syrup to obtain sugar liquid;
s5 mixing the sugar solution with the fried dough pieces, framing, cutting, cooling, and packaging;
the caramel treats comprises, by weight, 10-20 parts of tartary buckwheat seedling juice, 30-50 parts of wheat high-gluten flour, 5-15 parts of modified wheat bran, 20-40 parts of whole egg liquid, 0.01-0.5 part of salt and 0.5-1 part of baking powder, and the addition amount of a modifier is 0.1-0.2% of the total weight of the caramel treats.
According to the tartary buckwheat seedling juice, 8-15 parts of tartary buckwheat seedling buds, 5-10 parts of water, 0.1-0.3 part of salt color fixative and 0.1-0.5 part of hydrophilic colloid are calculated according to parts by weight.
In the invention, the salt color fixative comprises D-sodium erythorbate, sodium citrate, sodium tripolyphosphate or composite phosphate.
In the present invention, the hydrophilic colloid includes at least one of inulin, konjac glucomannan, or soy oligosaccharide. Inulin with oxidation resistance or konjac glucomannan and soybean oligosaccharide for promoting intestinal digestion is selected, so that the inulin not only has a hydrophilic effect, but also can further improve the efficacy of the tartary buckwheat caramel treats.
According to the invention, the tartary buckwheat bud seedlings are subjected to steaming treatment at the temperature of 60-80 ℃ for 10-20 min. Through adopting short-time steaming treatment with the tartary buckwheat bud seedling, can detach the peculiar smell that tartary buckwheat bud seedling self brought, can slow down the pungent sense that brings because of adding the tartary buckwheat bud seedling simultaneously.
The preparation method of the modified wheat bran comprises the steps of adding the wheat bran and water into a steam explosion tank according to the mass ratio of 1:2, setting the pressure to be 0.5MPa and the time to be 5min, and crushing after the steam explosion is finished. Through carrying out the steam explosion with the wheat bran, can increase the application field of wheat bran, the wheat bran after the steam explosion processing simultaneously, its soluble dietary fiber's content increases, and soluble matters such as soluble sugar increase, not only can increase the coarse grain characteristic of bitter buckwheat caramel treats, can also improve the poor problem of palatability of wheat bran simultaneously.
In the invention, each component of the modifying agent comprises 65-80% of yeast powder and 20-35% of xylitol enzyme by weight percentage. Through the combined action of the yeast powder and the xylitol enzyme, the fermentation time of the dough can be shortened, and meanwhile, the problem that water molecules are strived for by wheat bran and gluten protein can be effectively solved by the dough treated by the xylitol enzyme.
According to the invention, the low-sugar syrup comprises 65-80% of maltitol and 20-35% of resistant dextrin by weight. The use of the low-sugar syrup not only reduces the intake of sugar, but also expands the eating population.
Secondly, the invention provides a tartary buckwheat sprout complete plant low-sugar high-fiber caramel treats which is obtained by the preparation method.
< example >
Example 1
The preparation method of the tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats comprises the following steps:
s1, picking up tartary buckwheat sprouts, washing, adding purified water, pulping, and sequentially adding sodium tripolyphosphate and inulin while stirring to obtain tartary buckwheat sprout juice; 10 parts of tartary buckwheat sprout, 10 parts of water, 0.2 part of sodium tripolyphosphate and 0.2 part of inulin. Before pulping, the tartary buckwheat sprouts are steamed at the temperature of 60-80 ℃ for 10-20 min.
S2, sequentially adding the tartary buckwheat seedling juice, the wheat high-gluten flour, the modified wheat bran, the whole egg liquid, the salt, the baking powder and the modifying agent into a dough mixer for stirring uniformly to prepare smooth dough, proofing the dough after covering a plastic film, wherein the proofing time is 45min, and cutting the dough into strips after finishing to obtain dough blocks; fermenting the dough for the second time for 45 min.
15 parts of tartary buckwheat seedling juice, 40 parts of wheat high-gluten flour, 12 parts of modified wheat bran, 28 parts of whole egg liquid, 0.2 part of salt and 0.8 part of baking powder, wherein the addition amount of the modifying agent is 0.1% of the total weight of the caramel treats.
The modified testa Tritici is prepared by adding into steam explosion tank at a pressure of 0.5MPa for 5min, and pulverizing after steam explosion.
The modifier comprises 80 percent of yeast powder and 20 percent of xylitol enzyme by weight percentage.
S3, putting the dough blocks into a frying pan for frying to obtain fried dough blocks, wherein the oil temperature is 175 ℃.
S4 heating and decocting the low-sugar syrup to obtain sugar liquid; the components of the low-sugar syrup comprise 70 percent of maltitol and 30 percent of resistant dextrin by weight percentage.
S5 mixing the sugar solution with the fried dough pieces, framing, cutting, cooling, and packaging;
example 2
The difference between this example and example 1 is that the tartary buckwheat seedling juice has different components.
8 parts of tartary buckwheat sprout, 12 parts of water, 0.1 part of sodium tripolyphosphate and 0.1 part of inulin.
Example 3
The difference between this example and example 1 is that the tartary buckwheat seedling juice has different components.
15 parts of tartary buckwheat sprout, 10 parts of water, 0.3 part of sodium tripolyphosphate and 0.4 part of inulin.
Example 4
The difference between this example and example 1 is that the raw material components of tartary buckwheat caramel treats are different in proportion. 12 parts of tartary buckwheat seedling juice, 30 parts of wheat high-gluten flour, 6 parts of modified wheat bran, 20 parts of whole egg liquid, 0.05 part of salt and 0.5 part of baking powder, wherein the addition amount of the modifying agent is 0.1% of the total weight of the caramel treats.
Example 5
The difference between this example and example 1 is that the raw material components of tartary buckwheat caramel treats are different in proportion. 20 parts of tartary buckwheat seedling juice, 50 parts of wheat high gluten powder, 15 parts of modified wheat bran, 38 parts of whole egg liquid, 0.4 part of salt and 1 part of baking powder, wherein the addition amount of the modifying agent is 0.1% of the total weight of the caramel treats.
< comparative example >
Comparative example 1
The difference between the comparative example and the example 1 is that the tartary buckwheat seedling juice is replaced by water, and 5 parts of tartary buckwheat powder is added at the same time.
Comparative example 2
The difference between the comparative example and the example 1 is that the tartary buckwheat seedling juice does not add sodium tripolyphosphate.
Comparative example 3
The difference between the comparative example and the example 1 is that no inulin is added to the tartary buckwheat seedling juice.
< Experimental example >
Sensory evaluation was performed on the tartary buckwheat saqima prepared in examples 1 to 5 and comparative examples 1 to 3. The sensory evaluation is shown in table 1.
TABLE 1 sensory evaluation Standard of Tartary buckwheat Sachima
The sensory score results are shown in table 2. Examples are indicated by E and controls by C.
TABLE 2 sensory Scoring results
| Sample (I) | E1 | E2 | E3 | E4 | E5 | C1 | C2 | C3 |
| Scoring | 48 | 45 | 44 | 46 | 45 | 37 | 42 | 43 |
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The preparation method of the tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats is characterized by comprising the following steps of:
s1, picking up tartary buckwheat sprouts, washing, adding purified water, pulping, and sequentially adding a salt color fixative and a hydrophilic colloid while stirring to obtain tartary buckwheat sprout juice;
s2, sequentially adding the tartary buckwheat seedling juice, the wheat high-gluten flour, the modified wheat bran, the whole egg liquid, the salt, the baking powder and the modifying agent into a dough mixer for uniformly mixing to prepare smooth dough, covering a plastic film on the dough, then proofing, and cutting into strips to obtain dough blocks;
s3, putting the dough blocks into a frying pan for frying to obtain fried dough blocks;
s4 heating and decocting the low-sugar syrup to obtain sugar liquid;
s5 mixing the sugar solution with the fried dough pieces, framing, cutting, cooling, and packaging;
the caramel treats comprises, by weight, 10-20 parts of tartary buckwheat seedling juice, 30-50 parts of wheat high-gluten flour, 5-15 parts of modified wheat bran, 20-40 parts of whole egg liquid, 0.01-0.5 part of salt and 0.5-1 part of baking powder, and the addition amount of a modifier is 0.1-0.2% of the total weight of the caramel treats.
2. The preparation method of the whole low-sugar high-fiber caramel treats of the tartary buckwheat sprout according to claim 1, wherein the tartary buckwheat sprout juice comprises 8-15 parts by weight of tartary buckwheat sprout, 5-10 parts by weight of water, 0.1-0.3 part by weight of salt color fixative and 0.1-0.5 part by weight of hydrophilic colloid.
3. The method for preparing the whole tartary buckwheat sprout low-sugar high-fiber caramel treats as claimed in claim 2, wherein the salt color fixative comprises D-sodium erythorbate, sodium citrate, sodium tripolyphosphate or composite phosphate.
4. The method for preparing the tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats as claimed in claim 2 or 3, wherein the hydrophilic colloid comprises at least one of inulin, konjac glucomannan or soybean oligosaccharide.
5. The preparation method of the whole low-sugar high-fiber sachima of the tartary buckwheat sprout as claimed in claim 1 or 2, wherein the tartary buckwheat sprout is subjected to steaming treatment at a temperature of 60-80 ℃ for 10-20 min.
6. The method for preparing the whole tartary buckwheat sprout low-sugar high-fiber caramel treats according to claim 1, wherein the modified wheat bran is prepared by adding wheat bran and water into a steam explosion tank according to a mass ratio of 1:2, setting the pressure to be 0.5MPa and the time to be 5min, and crushing after the steam explosion is finished.
7. The preparation method of the tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats according to claim 1 or 6, wherein the modifier comprises 65-80% of yeast powder and 20-35% of xylitol enzyme by weight percentage.
8. The preparation method of the whole tartary buckwheat sprout low-sugar high-fiber caramel treats as claimed in claim 7, wherein the low-sugar syrup comprises, by weight, 65-80% of maltitol and 20-35% of resistant dextrin.
9. A whole-plant low-sugar high-fiber caramel treats of tartary buckwheat sprouts, which is obtained by the preparation method of any one of claims 1 to 8.
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