CN113261578A - 一种抑制油脂迁移富含高膳食纤维曲奇饼干制备方法 - Google Patents
一种抑制油脂迁移富含高膳食纤维曲奇饼干制备方法 Download PDFInfo
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Abstract
本发明是利用油脂凝胶部分代替传统油脂降低曲奇饼干中饱和脂肪酸和反式脂肪酸含量抑制油脂迁移增加膳食纤维含量,制备高膳食纤维曲奇饼干的方法。其油脂凝胶的制备方法为:将凝胶因子、植物油按照一定比例混合均匀,并通过一定恒温搅拌、冷却等操作即得到油脂凝胶。同时,本制备方法加入适量的膨化米糠,提高曲奇饼干中的膳食纤维含量和产品蓬松度,本发明可以很好的抑制油脂迁移,有利于健康的高膳食曲奇饼干的制备。
Description
技术领域
本发明将油脂凝胶代替部分传统油脂制备抑制油脂迁移的曲奇饼干,并降低饼干中饱和脂肪酸和反式脂肪酸含量。并在制备过程中加入高膳食纤维的膨化米糠,增加产品的膳食纤维含量,抑制油脂渗出,还可增加产品的蓬松度。
背景技术
曲奇,来源于英语COOKIE,深受广大消费者喜爱。今天越来越多的企业推出“网红曲奇饼干”来吸引消费者,加强与消费者之间的互动,各种曲奇饼干不断的推向市场,可见,曲奇饼干在消费市场占有重要地位。传统曲奇饼干以黄油为饼干脂肪,营养较单一,其糖和脂肪含量较高,并且缺乏膳食纤维、不饱和脂肪酸等重要的营养素,且在长时间的储存过程中会出现“油脂迁移”的现象。
“油脂迁移”是指曲奇饼干含有大量的油脂,在放置过程中,曲奇饼干表面在吸收水分,乳化体系被破坏,油脂向外渗出。另外,研究表明,曲奇饼干中含有大量的饱和脂肪酸和反式脂肪酸,摄入过高的反式脂肪酸和饱和脂肪酸会增加人体心脑血管疾病的发病的风险。随着消费升级以及消费者对健康的需求,对食品的安全性和营养性越来越重视,采用新型油脂,开发营养健康的曲奇饼干产品已经成为一种发展趋势。
油脂凝胶是一种新型结构脂,将少量的凝胶因子溶于加入到液态植物油脂中,当反应体系温度达到凝胶形成温度的时候。它们可以通过非共价短程作用力,如库仑力、氢键、疏溶作用和偶极作用发生自组装,在一维方向上形成较长的纤维状、带状、管状或螺旋状结构。这些自组装结构再通过纠缠或相互堆叠形成空间三维网络结构,将分散介质捕获在这种空间结构中,通过表面张力使微区内的液体处于非流动状态,从而形成具有三维网状结构的固态油脂。专利CN201811493012.7公布了一种基于植物油的富含多不饱和脂肪酸的食品级新型抑菌油凝胶及其制备方法。在植物油-surfactin混合液中加入甘油单酯,将液体植物油凝胶化形成油凝胶。制备不含反式脂肪酸且不饱和脂肪酸含量高的食用固态油脂。专利CN201811248546.3采用牡丹籽油、明胶、甘油和甘露糖醇为原料并进行适当重量配比,制备牡丹籽油凝胶糖果面具有低热量、口感香甜、配方简单稳定且方便携带的糖果。专利CN202010139619.6以卵磷脂和神经酰胺为凝胶因子加热溶解于食用油中。所制备的油脂凝胶持油能力好,便于长期贮藏与运输;不会改变油相的化学性质,无反式脂肪酸的生成。
本发明将部分黄油用油脂凝胶替代,在植物油中添加适量的乙基纤维素、蜂蜡、虫胶、单硬脂酸甘油酯、棕榈酸等凝胶因子,在加热条件下凝胶因子通过相互缠绕进一步形成三维网络结构,束缚液体油脂的迁移,使整个体系凝胶化,再通过低温固化得到油脂凝胶体系,使其最终具有传统塑性脂肪的质构特性,并抑制液态油脂迁移,同时含有反式脂肪酸含量、具有对健康有益的大量多不饱和脂肪酸。而且在膳食纤维缺少的问题上,本发明在制备过程中加入挤压膨化处理后米糠,来提高产品中的膳食纤维含量和产品蓬松度。
米糠是稻谷脱壳加工的主要副产品,富含米糠蛋白、米糠肽、米糠多糖及膳食纤维等多种营养活性物质。经过挤压膨化处理后的稳定化米糠产品不仅营养丰富而且易消化吸收,米糠资源丰富,原料价格低,并且稳定化米糠制作工艺简单,产品成本低,将其加入到饼干中,制作成富含高膳食纤维的食品,可以提高农副产品的利用率及附加值。
发明内容
本发明是利用油脂凝胶降低曲奇饼干中饱和脂肪酸和反式脂肪酸含量,抑制油脂迁移来制备高膳食纤维曲奇饼干的方法。其油脂凝胶的制备方法为:将凝胶因子、植物油按照一定比例混合均匀,并通过一定恒温搅拌、冷却等操作即得到油脂凝胶。同时,本制备方法加入适量的膨化米糠,提高曲奇饼干中的膳食纤维和产品蓬松度,本发明可以很好的抑制油脂迁移,有利于健康的高膳食曲奇制备。
本发明的技术方案概述如下:
一种抑制油脂迁移富含高膳食纤维曲奇饼干制备方法,包括如下步骤和工艺条件:
步骤(1):将凝胶因子按一定比例复配为复合凝胶因子,凝胶因子的添加量为植物油质量的3-15%加入到植物油并采用磁力搅拌来混合均匀,分散速度为500-800rpm,分散时间为3-5min,分散温度为70-90℃,室温冷却后在3-6℃冷藏至12-24h,得到油脂凝胶;
步骤(2):打发油脂,将制备的油脂凝胶与一定质量的黄油混合,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
步骤(3):所得到的打发好的油脂中加入处理后的粉料。并采用斩拌的方法进行面团的调制;
步骤(4):将调制好的面团采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm块状面饼。得到块状面饼;
步骤(5):将块状面饼放入电烤箱烘烤,烘烤温度为140-200℃,烘烤时间为12-21min;
步骤(6):将烘烤好的面饼冷却至室温。得到油脂凝胶曲奇饼干。
为进一步实现本发明目的,优选的,步骤(1)的复合凝胶因子为乙基纤维素、蜂蜡、虫胶、单硬脂酸甘油酯、棕榈酸中的一种或者两种以上复配,凝胶因子的添加量为植物油质量的3-15%。
为进一步实现本发明目的,优选的,步骤(1)植物油为亚麻籽油、葵花油、大豆油、玉米油中的一种。
为进一步实现本发明目的,优选的,步骤(1)油脂凝胶的制备所采用的是磁力搅拌来混合均匀,分散速度为500-800rpm,分散时间为3-5min,分散温度为70-90℃,室温冷却后在3-6℃冷藏至12-24h。
为进一步实现本发明目的,优选的,步骤(2)于油脂凝胶用量为动物黄油质量的60-80%。
为进一步实现本发明目的,优选的,步骤(3)以打发后油脂为100份,粉料为膨化米糠5-10份、低筋面粉120-140份、乳粉1-5份、红甜菜粉5-10份、鸡蛋10-15份混合。
将块状面饼放入电烤箱烘烤,烤箱设置为上下管同时加热,烘烤温度为140-200℃,烘烤时间为12-16min。
本发明的优点在于:1.油脂凝胶代替部分黄油制作的曲奇饼干与传统油脂制作的曲奇饼干相比降低了曲奇饼干中饱和脂肪酸和反式脂肪酸含量,口感酥松;2.油脂凝胶代替部分黄油制作曲奇饼干抑制了部分油脂迁移;3.加入膨化米糠提高曲奇饼干饼干中膳食纤维含量及增加饼干蓬松度。
具体实施方式
以下方案为本发明的具体说明,所述方案仅是本发明一部分的实施方案,而不是全部的实施方案。此处所描述的具体实施方案仅用于解释本发明,并不用于限定发明。
实施案例1
(1)蜂蜡和棕榈酸按照1:2复配成复合凝胶因子,植物油为亚麻籽油,混合物通过磁力搅拌来混合均匀,分散速度为600rpm,分散时间为3min,分散温度为70℃。室温冷却后在5℃冷藏至12h。得到油脂凝胶;
(2)打发油脂,油脂凝胶用量为动物黄油质量的60%与一定质量的黄油混合,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
(3)辅料混合,以打发后油脂为100份,粉料为膨化米糠5份、低筋面粉120份、乳粉1份、红甜菜粉5份、鸡蛋10份混合;
(4)所得到的打发好的油脂中加入处理后的粉料。并采用斩拌的方法进行面团的调制;
(5)模具成型采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm。得到块状面饼;
(6)面饼烘烤,电烤箱设置为上下管同时加热,烘烤温度140℃、烘烤时间16min。得到烘烤好的面饼;
(7)将烘烤好的面饼冷却到室温,得到油脂凝胶曲奇饼干。
实施案例2
(1)蜂蜡和单硬脂酸甘油酯按照1:2复配成复合凝胶因子,植物油为葵花混合物通过磁力搅拌来混合均匀,分散速度为700rpm,分散时间为4min,分散温度为80℃。室温冷却后在6℃冷藏至18h。得到油脂凝胶;
(2)打发油脂,油脂凝胶用量为动物黄油质量的70%与一定质量的黄油混合,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
(3)辅料混合,以打发后油脂为100份,粉料为膨化米糠7份、低筋面粉125份、乳粉3份、红甜菜粉7份、鸡蛋12份混合;
(4)所得到的打发好的油脂中加入处理后的粉料。并采用斩拌的方法进行面团的调制;
(5)模具成型采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm。得到块状面饼;
(6)面饼烘烤,电烤箱设置为上下管同时加热,烘烤温度160℃、烘烤时间14min,得到烘烤好的面饼;
(7)将烘烤好的面饼冷却到室温,得到油脂凝胶曲奇饼干。
实施案例3
(1)蜂蜡和单硬脂酸甘油酯按照1:2复配成复合凝胶因子,植物油为葵花混合物通过磁力搅拌来混合均匀,分散速度为700rpm,分散时间为3min,分散温度为90℃。室温冷却后在6℃冷藏至18h。得到油脂凝胶;
(2)打发油脂,油脂凝胶用量为动物黄油质量的70%与一定质量的黄油混合,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
(3)辅料混合,以打发后油脂为100份,辅料为膨化米糠10份、低筋面粉130份、乳粉5份、红甜菜粉10份、鸡蛋15份混合;
(4)所得到的打发好的油脂中加入处理后的粉料。并采用斩拌的方法进行面团的调制;
(5)模具成型采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm。得到块状面饼;
(6)面饼烘烤,电烤箱设置为上下管同时加热,烘烤温度200℃、烘烤时间12min,得到烘烤好的面饼;
(7)将烘烤好的面饼冷却到室温,得到油脂凝胶曲奇饼干。
对照案例1
(1)打发油脂,一定质量的黄油,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
(2)辅料混合,以打发后油脂为100份,粉料为膨化米糠5份、低筋面粉120份、乳粉1份、红甜菜粉5份、鸡蛋10份混合;
(3)所得到的打发好的油脂中加入处理后的粉料。并采用斩拌的方法进行面团的调制;
(4)模具成型采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm。得到块状面饼;
(5)面饼烘烤,电烤箱设置为上下管同时加热,烘烤温度140℃、烘烤时间16min。得到烘烤好的面饼;
(6)将烘烤好的面饼冷却到室温,得到油脂凝胶曲奇饼干。
对照案例2
(1)蜂蜡和单硬脂酸甘油酯按照1:2复配成复合凝胶因子,植物油为葵花混合物通过磁力搅拌来混合均匀,分散速度为700rpm,分散时间为4min,分散温度为80℃。室温冷却后在6℃冷藏至18h。得到油脂凝胶;
(2)打发油脂,油脂凝胶用量为动物黄油质量的70%与一定质量的黄油混合,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
(3)辅料混合,以打发后油脂为100份,粉料低筋面粉130份、乳粉5份、红甜菜粉7份、鸡蛋12份混合;
(4)所得到的打发好的油脂中加入处理后的粉料。并采用斩拌的方法进行面团的调制;
(5)模具成型采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm。得到块状面饼;
(6)面饼烘烤,电烤箱设置为上下管同时加热,烘烤温度160℃、烘烤时间14min,得到烘烤好的面饼;
(7)将烘烤好的面饼冷却到室温,得到油脂凝胶曲奇饼干。
对照案例3
(1)打发油脂,一定质量的黄油,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
(2)辅料混合,以打发后油脂为100份,辅料低筋面粉140份、乳粉5份、红甜菜粉10份、鸡蛋15份混合;
(3)所得到的打发好的油脂中加入处理后的粉料。并采用斩拌的方法进行面团的调制;
(4)模具成型采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm。得到块状面饼;
(5)面饼烘烤,电烤箱设置为上下管同时加热,烘烤温度200℃、烘烤时间12min,得到烘烤好的面饼;
(6)将烘烤好的面饼冷却到室温,得到油脂凝胶曲奇饼干。
实施案例1与对照案例1相比:相对条件下,实施案例1曲奇饼干饱和脂肪酸和反式脂肪酸所带来的高热量远低于对照案例1,并且实施案例1在制作面团时候抑制了部分油脂迁移,烘烤出的曲奇饼干表面有光泽并且不油腻。
实施案例2与对照案例2相比:相对条件下,实施案例2因为加入了膨化米糠在口感方面比对照案例2酥松,香味独特,并且其膳食纤维含量也高于对照案例2。
实施案例3与对照案例3相比:相对条件下,实施案例3不仅降低了曲奇饼干中的饱和脂肪酸和反式脂肪酸含量,口感细腻而不油腻,并且抑制部分油脂迁移,而且还提高了曲奇饼干的膳食纤维含量,使曲奇饼干口感酥松,香味独特。
Claims (7)
1.一种抑制油脂迁移富含高膳食纤维曲奇饼干制备方法,其特征在于包括如下步骤和工艺条件:
步骤(1)制备油脂凝胶:向植物油加入一定质量分数的凝胶因子,并通过一定恒温搅拌、冷却等操作即得到油脂凝胶;
步骤(2)打发油脂:将步骤(1)中制备的油脂凝胶与一定质量的黄油混合,加入一定质量的糖粉,在一定条件下充分打发至蓬松发白;
步骤(3)辅料混合:步骤(2)所得到的打发好的油脂中加入处理后的粉料,并采用斩拌的方法进行面团的调制;
步骤(4)模具成型:将步骤(3)中调制好的面团采用手动碾压,均匀扎孔,面饼厚度1cm、宽度6cm块状面饼,得到块状面饼;
步骤(5)面饼烘烤:将步骤(5)中的块状面饼放入电烤箱烘烤;
步骤(6)冷却:将步骤(6)烘烤好的面饼冷却至室温,得到油脂凝胶曲奇饼干。
2.根据权利要求1所述的制备方法,其特征在于步骤(1)所述的凝胶因子为乙基纤维素、蜂蜡、虫胶、单硬脂酸甘油酯、棕榈酸中的一种或者两种以上复配,凝胶因子的添加量为植物油质量的3-15%。
3.根据权利要求1所述的制备方法,其特征在于步骤(1)制备油脂凝胶;油脂凝胶的制备所采用的是磁力搅拌来混合均匀,分散速度为500-800rpm,分散时间为3-5min,分散温度为70-90℃,室温冷却后在3-6℃冷藏至12-24h,得到油脂凝胶。
4.根据权利要求1所述的制备方法,其特征在于步骤(1)所述植物油为亚麻籽油、葵花油、大豆油、玉米油中的一种。
5.根据权利要求1所述的制备方法,其特征在步骤(2)于油脂凝胶用量为动物黄油质量的60-80%。
6.根据权利要求1所述的制备方法,其特征在于步骤(3)辅料混合;以步骤(2)打发油脂为100份,粉料为膨化米糠5-10份、低筋面粉120-140份、乳粉1-5份、红甜菜粉5-10份、鸡蛋10-15份混合。
7.根据权利要求1所述的制备方法,其特征在于步骤(5)面饼烘烤,烘烤温度140-200℃、烘烤时间12-16min。
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