CN113142275A - 一种呈香型双孢菇膳食纤维饼干及其制作方法 - Google Patents
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Abstract
本发明涉及一种呈香型双孢菇膳食纤维饼干及其制作方法,该方法首先对新鲜双孢菇切片进行护色浸泡、干燥、超微粉碎、过筛处理,制得双孢菇超微粉,然后在双孢菇超微粉中加入低筋小麦粉、玉米淀粉、焦亚硫酸钠,制得调制复配粉,接着将调制复配粉与黄油、绵白糖、全蛋液的打发液搅拌混合均匀,制得调制面糊,调制面糊经成型烘烤、冷却,制得呈香型双孢菇膳食纤维饼干。本发明通过对双孢菇进行护色,抑制了双孢菇中多酚类物质褐变,解决了褐变对饼干感官品质造成不良影响的问题;同时,干燥双孢菇经超微粉碎,提高了风味和纤维成分溶出率,饼干不仅呈现独特的双孢菇香味,而且膳食纤维含量高。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种呈香型双孢菇膳食纤维饼干及其制作方法
技术背景
双孢菇是世界性栽培和消费的菇类,有“世界菇”之称,分布极其广泛,色质白嫩,肉质鲜美,营养丰富,是人们喜爱的菌类之一。双孢菇含有丰富氨基酸、糖类、脂类、蛋白质、维生素、矿物质、核苷酸等营养成分,所含的酪氨酶有明显降低血压作用,对人体极其有益,国内消费逐年增加。双孢菇的呈香成分主要包括挥发性化合物、含硫化合物和部分酸、醛、酮、酯类化合物,呈味成分主要包括包括可溶性糖类、游离氨基酸、鸟苷酸、肌苷酸等,独特的风味使其具有更高的商品价值和消费潜力。
双孢菇中的多酚类物质在采摘后易发生褐变,使双孢菇风味变坏,食用价值降低,阻碍了双孢菇深加工产业的发展。目前,双孢菇产品大多是采用干制、罐藏、盐制等技术加工而成,产业链短,深加工产品较少,因此,需要开发双孢菇精深加工产品,以提高双孢菇的利用率。
饼干是一种广受欢迎的休闲零食,但是传统饼干中油脂含量高,不利于人们健康,本发明通过将富含膳食纤维的双孢菇超微粉和低筋小麦粉进行调和,降低油脂使用量,开发一种口感独特而且营养健康的呈香型双孢菇膳食纤维饼干,为以双孢菇为功能基料的产品开发提供参考,以满足双孢菇精深加工产业发展需求。
发明内容
一种呈香型双孢菇膳食纤维饼干及其制作方法,具体步骤如下:
1、双孢菇护色:将新鲜双孢菇切片浸于含有抗坏血酸、EDTA-2Na、柠檬酸的复合护色剂溶液中,在35℃条件下护色处理30min;
2、双孢菇干燥:将护色处理后的双孢菇表面清洗干净,置于鼓风干燥箱干燥至恒重;
3、双孢菇粉碎:干燥双孢菇经超微粉碎后过筛,制得双孢菇超微粉;
4、粉复配调制:将双孢菇超微粉、低筋小麦粉、玉米淀粉、焦亚硫酸钠混合均匀,制得调制复配粉;
5、面糊调制:将调制复配粉与黄油、绵白糖、全蛋液的打发液搅拌混合均匀,制得调制面糊;
6、调制面糊经成型烘烤、冷却,制得双孢菇膳食纤维饼干。
步骤(1)中复合护色剂中各成分的浓度分别为抗坏血酸0.02%~0.04%、EDTA-2Na 0.2%~0.4%、柠檬酸0.3%~0.5%。
步骤(4)中的调制复配粉中各组分的重量份分别为双孢菇超微粉10~30份、低筋小麦粉100~150份、玉米淀粉5~25份、焦亚硫酸钠0.01~0.015份。
步骤(5)中的调制面糊中各组分的重量份分别为调制复配粉115~200份、黄油85~110份、绵白糖35~60份、全蛋液30~60份。
本发明的有益技术效果体现在以下几个方面:
1、本发明通过多种护色剂对双孢菇进行复合护色,抑制了双孢菇中多酚类物质的褐变,解决了在饼干加工过程中由于多酚类物质褐变对饼干感官品质造成不良影响的问题;
2、本发明通过对干燥双孢菇进行超微粉碎,菌体细胞壁被破碎,提高了双孢菇中风味和纤维成分溶出率,制得的饼干不仅呈现独特的双孢菇香味,而且膳食纤维含量高;
3、本发明丰富了双孢菇精深加工产品种类,提高了双孢菇商业价值和综合利用率,能够产生良好的经济效益和社会效益。
附图说明
图1呈香型双孢菇膳食纤维饼干制作工艺流程图。
具体实施方式
下面结合具体的实施例,对本发明做进一步说明,本发明的特点和优点将随着描述而更清楚,但示例性的实施例仅仅用来说明本发明,并不对本发明的范围构成任何限制。
实施例
1、将新鲜双孢菇切片浸入含有0.02%~0.04%抗坏血酸、0.2~0.4%EDTA-2Na、0.3~0.5%柠檬酸的复合护色剂溶液中,在35℃下护色处理30min;
2、将护色处理后的双孢菇表面清洗干净,置于鼓风干燥箱中干燥至恒重。干燥条件为:初始温度35℃,以5℃/h升温,温度升至60℃后,恒温干燥至恒重;
3、干燥双孢菇经超微粉碎后,过100目筛,制得双孢菇超微粉;
4、将双孢菇超微粉10~30份、低筋小麦粉100~150份、玉米淀粉5~25份、焦亚硫酸钠0.01~0.015份混合均匀,制得调制复配粉;
5、将调制复配粉与黄油、绵白糖、全蛋液的打发液搅拌混合均匀,制得调制面糊。调制面糊中各组分的重量份分别为调制复配粉115~200份、黄油85~110份、绵白糖35~60份、全蛋液30~60份。
5、调制面糊加入模具中,放入烤箱,在面火160℃、底火160℃条件下烤制18min。
6、出炉后自然冷却,制得双孢菇膳食纤维饼干。
以上所述仅是本发明的优选实施方式,应当指出,本发明的内容,对于本技术领域的普通技术人员来说,在不脱离本发明技术原理的前提下,还可以做出若干改进和变型,这些改进和变型也应视为本发明的保护范围。
Claims (4)
1.一种呈香型双孢菇膳食纤维饼干及其制作方法,其特征在于包括以下步骤:
(1)双孢菇护色:将新鲜双孢菇切片浸于含有抗坏血酸、EDTA-2Na、柠檬酸的复合护色剂溶液中,在35℃条件下护色处理30min;
(2)双孢菇干燥:将护色处理后的双孢菇表面清洗干净,置于鼓风干燥箱中干燥至恒重;
(3)双孢菇粉碎:干燥双孢菇经超微粉碎后过筛,制得双孢菇超微粉;
(4)粉复配调制:将双孢菇超微粉、低筋小麦粉、玉米淀粉、焦亚硫酸钠混合均匀,制得调制复配粉;
(5)面糊调制:将调制复配粉与黄油、绵白糖、全蛋液的打发液搅拌混合均匀,制得调制面糊;
(6)调制面糊经成型烘烤、冷却,制得双孢菇膳食纤维饼干。
2.根据权利要求1所述的一种呈香型双孢菇膳食纤维饼干及其制作方法,其特征在于:步骤(1)中复合护色剂中各成分的浓度分别为抗坏血酸0.02%~0.04%、EDTA-2Na 0.2%~0.4%、柠檬酸0.3%~0.5%。
3.根据权利要求1所述的一种呈香型双孢菇膳食纤维饼干及其制作方法,其特征在于:步骤(4)中的调制复配粉中各组分的重量份分别为双孢菇超微粉10~30份、低筋小麦粉100~150份、玉米淀粉5~25份、焦亚硫酸钠0.01~0.015份。
4.根据权利要求1所述的一种呈香型双孢菇膳食纤维饼干及其制作方法,其特征在于:步骤(5)中的调制面糊中各组分的重量份分别为调制复配粉115~200份、黄油85~110份、绵白糖35~60份、全蛋液30~60份。
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