CN113349233B - Nutrient enrichment cookie and preparation method thereof - Google Patents
Nutrient enrichment cookie and preparation method thereof Download PDFInfo
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- CN113349233B CN113349233B CN202110681332.0A CN202110681332A CN113349233B CN 113349233 B CN113349233 B CN 113349233B CN 202110681332 A CN202110681332 A CN 202110681332A CN 113349233 B CN113349233 B CN 113349233B
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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
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/14—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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a nutrition-enriched cookie and a preparation method thereof, and relates to the technical field of food processing. The nutrient enrichment cookie is prepared from laver zymolyte, low gluten flour, corn starch, pumpkin seed oil, salt, butter, powdered sugar and cooked egg yolk serving as raw materials through the steps of dough preparation, refrigerator refrigeration, cookie forming, baking, cooling and the like. According to the invention, the laver zymolyte and pumpkin seed oil are added into the cookie, so that the color and luster of the cookie and the toughness of a finished product are improved, the cookie is endowed with excellent antioxidant function activity, meanwhile, the baking temperature and the AGEs generation in the processing process are effectively reduced, and the comprehensive quality of the nutrition and the texture of the cookie is obviously improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a nutrition-enriched cookie and a preparation method thereof.
Background
The laver is a special product in the Wuhan region, contains a large amount of antioxidant substances such as anthocyanin, vitamin C, metal element selenium and the like and a large amount of high-quality dietary fibers, has good free radical scavenging capability, and can play a role in preventing chronic diseases. The pumpkin seed oil contains rich unsaturated fatty acids such as linolenic acid, linoleic acid and the like, and vitamin A, vitamin E, phytosterol and the like, has the potential of resisting oxidization and regulating blood fat, and is currently recognized as the most medical and edible vegetable oil.
The cookie is a high-sugar and high-fat food, and has high content of saturated fatty acid and cholesterol, so that people at risk of chronic diseases such as hyperlipidemia are struggled with nutrition and health care. In addition, oxidation occurs during the baking process of cookies, free amino groups, which generate a large number of free radicals to guide proteins, amino acids and other substances, are glycosylated, and advanced glycosylation end products (AGEs) are generated. AGEs can combine with and destroy various tissue cells of the human body, thereby causing harm to the human body. Studies show that AGEs can accelerate aging of human bodies and cause various chronic degenerative diseases. Therefore, the reduction of the intake of AGEs can play roles in resisting aging and preventing various chronic degenerative diseases. In addition, the internal structure of the cookie is too loose under the influence of the traditional cookie making process, so that the baked finished product is fragile. Therefore, how to inhibit the generation of advanced glycosylation end products in the cookie baking process, improve the oxidation resistance of the finished product, optimize the internal tissue structure, and solve the problem of fragility is a problem to be solved at present.
Disclosure of Invention
In order to solve the problems, the pumpkin seed oil is used for partially replacing butter, so that the caking property of dough is improved, and the mixture of the pumpkin seed oil and the laver zymolyte is used as a compound antioxidant, so that the oxidation resistance of cookies is improved, and meanwhile, the effect of inhibiting the generation of advanced glycosylation end products is achieved. The invention relates to a nutrition-enriched cookie, which comprises the following raw materials in parts by weight:
40-80 parts of low gluten flour, 1.2-2.4 parts of laver zymolyte, 40-80 parts of corn starch, 30-60 parts of butter, 10-20 parts of pumpkin seed oil, 20-40 parts of sugar powder, 0.5-1 part of salt and 15-30 parts of cooked yolk powder.
Further, the preparation method of the laver zymolyte comprises the following steps:
(1) Screening, cleaning and dicing fresh laver, putting the treated laver into a quick freezer at the temperature of minus 30 ℃ for quick freezing for 30min, and then performing freeze drying and superfine grinding treatment to obtain freeze-dried superfine laver powder with the average particle size of 17 mu m;
(2) Adding 0.1mol/L of citric acid-sodium citrate buffer solution with the pH value of 6.0 and a compound enzyme preparation into a full-automatic hydrolysis reactor according to the feed liquid ratio of 1g to 40mL, carrying out enzymolysis under the condition that the pH value of a system is 6.0, inactivating enzyme after the enzymolysis is finished, and carrying out low-temperature spray drying on the product to obtain the laver zymolyte.
Further, the compound enzyme preparation in the step (1) comprises the following raw materials in parts by weight:
6 parts of cellulase, 7 parts of hemicellulase, 5 parts of pectase and 10 parts of protease.
Further, the enzymolysis temperature in the step (2) is 50 ℃, and the enzymolysis time is 3.5h.
The invention also aims to provide a preparation method of the nutrition-enriched cookie, which comprises the following steps:
1) Dough preparation: adding sugar powder into softened butter, stirring, sequentially adding thallus Porphyrae zymolyte and pumpkin seed oil mixture, cooked ovum gallus Domesticus flavus powder, low gluten flour, corn starch and Sal, stirring, and kneading into dough;
2) Refrigerating the refrigerator: putting the smooth dough into a refrigerator for refrigeration, covering a preservative film, and refrigerating for 20-60min under the conditions that the temperature is 2-4 ℃ and the humidity is 45% -75%;
3) Biscuit molding: taking refrigerated dough, equally dividing into small blocks of 4-6g, rubbing into balls, and pressing and forming by using a grinding tool;
4) Baking: and (3) placing the shaped biscuits on silicone paper, and placing the silicone paper into an oven for baking to obtain a finished product.
Further, in the step 1), the laver zymolyte is added into the pumpkin seed oil and stirred uniformly to obtain the mixture of the laver zymolyte and the pumpkin seed oil.
Further, the preparation method of the cooked yolk powder in the step 1) comprises the following steps: drying the cooked yolk under the condition of 900w of microwave power for 3min, and sieving with a 50-mesh sieve to obtain the porous cooked yolk powder.
Further, the low gluten flour and the corn starch in the step 1) need to pass through 50 meshes before being used.
Further, the baking and firing temperature in the step 4) is 160-170 ℃, the baking and firing temperature is 160-170 ℃ and the baking time is 15-25min.
Compared with the prior art, the invention has the beneficial technical effects that:
(1) The invention adopts a special compound enzyme preparation and the laver to keep the active substances in the new laver to the maximum extent through an enzymolysis process, and simultaneously improves the utilization rate of antioxidant substances in the laver. The invention utilizes the good synergistic effect of the laver zymolyte and the pumpkin seed oil, improves the taste of the biscuits, enriches the nutrition of the biscuits, effectively reduces the generation of AGEs in the processing process, improves the oxidation resistance of the biscuits, and improves the microstructure of the biscuits so that the biscuits are not fragile.
(2) The laver zymolyte prepared by the invention is light purple, can replace artificial pigment to improve the color of biscuits, makes the laver zymolyte present attractive color, and has the effects of increasing appetite and improving the sensory quality of the biscuits.
(3) Before the laver is freeze-dried, the laver is pre-frozen in a quick-frozen cabinet at the temperature of minus 30 ℃, so that the freeze-drying efficiency can be improved, and the loss of bioactive substances can be prevented.
(4) According to the invention, the laver is treated by combining freeze drying and superfine grinding, and the contact area of laver particles and enzyme is obviously improved by combining a low-temperature composite enzymolysis mode, so that the loss of active substances in the laver in the subsequent preparation process can be better reduced.
(4) According to the invention, the pumpkin seed oil is used for replacing part of butter, and the laver zymolyte is combined, so that the phenomenon that a finished product is fragile can be improved, the antioxidation capability of dough is improved, and meanwhile, the saturated fatty acid content of the biscuit is more beneficial to human health.
(6) The invention adopts the special raw materials and the mixture ratio as the raw materials to prepare the cookies, and can reduce the baking temperature to 160 ℃ and the baking time to 15min on the premise of ensuring the flavor quality of the product, thereby achieving the purposes of ensuring the oxidation resistance of pumpkin seed oil and laver zymolyte, reducing the generation of AGEs and preventing the loss of active substances.
(7) According to the invention, the cookie is optimized by the mixture of pumpkin seed oil and laver zymolyte, so that the sensory quality and oxidation resistance of the cookie are improved, the problem of fragility of the cookie is solved, and meanwhile, the use of food additives is avoided, so that the cookie is more beneficial to human health.
Detailed Description
The nutrient fortified cookies provided by the present invention are further described below with reference to the examples.
Example 1
(1) Screening fresh thallus Porphyrae, washing with sterile water, cutting thallus Porphyrae, and drying. Quick-freezing in a quick-freezing cabinet at-30deg.C for 30min, freeze-drying, and micronizing thallus Porphyrae to obtain thallus Porphyrae freeze-dried superfine powder with average particle diameter of 17 μm (1 g: adding 0.1mol/L citric acid-sodium citrate buffer solution with the pH value of 6.0 into 40mL, stirring uniformly, adding a compound enzyme preparation, then adding the mixture into a full-automatic hydrolysis reactor together, regulating the pH value of the system to be 6.0, carrying out enzymolysis for 3.5 hours at the temperature of 50 ℃, heating to deactivate enzyme, and carrying out spray drying treatment on the enzymolysis solution to obtain laver zymolyte;
(2) Adding 20 parts of pumpkin seed oil and 2.4 parts of laver enzymatic hydrolysate, uniformly stirring, sealing a preservative film for standby, softening butter by using 60 parts of insulating water, stirring by using an eggbeater, adding 1 part of salt after softening, and stirring 20 parts of sugar powder until the volume is slightly expanded and the color is light; sieving 30 parts of cooked egg yolk powder, 80 parts of flour and 80 parts of corn starch, adding the sieved powder and the mixture of laver zymolyte and pumpkin seed oil into whipping butter together, and kneading into slightly dry dough;
(3) Covering a layer of preservative film on the smooth dough, and refrigerating in a refrigerator with the temperature of 4 ℃ and the humidity of 55 percent for 60 minutes;
(4) Taking out the refrigerated dough, dividing the dough into small blocks of 6g, rubbing the small blocks into balls, putting the balls on silicone paper, and pressing and forming the balls by using a grinding tool;
(5) And preheating the oven, heating to 160 ℃ and baking for 20min to obtain the finished cookie.
Example 2
The difference from example 1 is that: the addition amount of the laver zymolyte is 1.8 parts, and the addition amount of the pumpkin seed oil is 15 parts.
Example 3
The difference from example 1 is that: the addition amount of the laver zymolyte is 1.2 parts and the addition amount of the pumpkin seed oil is 10 parts.
Comparative example 1
The difference from example 1 is that: the thallus Porphyrae zymolyte is not added.
Comparative example 2
The difference from example 1 is that: no pumpkin seed oil was added.
Comparative example 3
The difference from example 1 is that: the laver zymolyte and pumpkin seed oil are not added.
Comparative example 4
The difference from example 2 is that: no pumpkin seed oil was added.
Comparative example 5
The difference from example 3 is that: no pumpkin seed oil was added.
Comparative example 6
The difference from example 1 is that: the thallus Porphyrae zymolyte is not added, and the baking temperature is 170 ℃ with upper and lower fires.
Test example 1
AGEs are various and have complex chemical structures. Among them, carboxymethyllysine (CML) is one of the main components of AGEs and can be used as an important biomarker for detecting the content of AGEs in foods or organisms, so that the reduction of the content of CML indicates that the generation of AGEs in foods is inhibited.
The CML content of the nutrient-enriched cookies prepared in examples 1 to 3 and comparative examples 1 to 6 was measured and the results are shown in Table 1.
Table 1 determination results of cookies rich in laver and pumpkin seed oil
As can be seen from Table 1, under the condition that other conditions are not changed, the CML content of the cookies prepared in the examples 1-3 is less than that of the cookies prepared in the comparative example 3, which indicates that the laver zymolyte and the pumpkin seed oil can play a good synergistic effect, and the purpose of blocking the CML production is achieved. After a proper amount of laver zymolyte and pumpkin seed oil mixture is added, the content of AGEs in the cookies is obviously reduced.
In terms of the addition ratio, the content of CML in the cookie prepared in example 1 is less than that in example 3, which shows that the generation of AGEs can be better inhibited by selecting a proper addition ratio. Therefore, proper amounts of laver zymolyte and pumpkin seed oil are added into the cookies, so that good synergistic effect of the laver zymolyte and the pumpkin seed oil can be ensured, unique color and nutrition can be given to the cookies, and the content of advanced glycosylation end products in the cookies can be obviously reduced.
Test example 2
10 evaluators with relevant evaluation experience are selected to carry out sensory scoring on the nutrition-enriched cookies prepared in examples 1-3 and comparative examples 1-6, and the color, smell, tissue state and appearance of the cookies are taken as evaluation indexes respectively, and 100 minutes are filled. Scoring was performed with reference to table 2 and the average was taken as the final sensory evaluation result. The results of the sensory scores are shown in table 3.
Table 2 sensory evaluation scoring table
TABLE 3 sensory score test results
From Table 3, it can be seen that laver hydrolysate and pumpkin seed oil have a great influence on the sensory quality of the nutrient-enriched cookies of the present invention. The proper amount of laver zymolyte and pumpkin seed oil is added, so that the taste of the nutrient-enriched cookie can be improved, the tissue form of the cookie can be changed, and the problem of fragility of the cookie is solved while the generation of glycosylation end products of the cookie is reduced.
The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to assist in understanding the methods of the present invention and the core ideas thereof; also, it is within the scope of the present invention to be modified by those of ordinary skill in the art in light of the present teachings. In view of the foregoing, this description should not be construed as limiting the invention.
Claims (6)
1. The nutrient enrichment cookie is characterized by being prepared from the following raw materials in parts by weight:
40-80 parts of low gluten flour, 1.2-2.4 parts of laver zymolyte, 40-80 parts of corn starch, 30-60 parts of butter, 10-20 parts of pumpkin seed oil, 20-40 parts of sugar powder, 0.5-1 part of salt and 15-30 parts of cooked yolk powder;
the preparation method of the laver zymolyte comprises the following steps:
(1) Screening, cleaning and dicing fresh laver, putting the treated laver into a quick freezer at the temperature of minus 30 ℃ for quick freezing for 30min, and then performing freeze drying and superfine grinding treatment to obtain freeze-dried superfine laver powder with the average particle size of 17 mu m;
(2) Adding 0.1mol/L citric acid-sodium citrate buffer solution with pH value of 6.0 into the freeze-dried laver superfine powder according to the feed liquid ratio of 1g to 40mL, stirring uniformly, adding a compound enzyme preparation into a full-automatic hydrolysis reactor, carrying out enzymolysis under the condition that the pH value of the system is 6.0, inactivating enzyme after the enzymolysis is finished, and carrying out low-temperature spray drying on the product to obtain laver zymolyte;
the complex enzyme preparation in the step (2) comprises the following raw materials in parts by weight:
6 parts of cellulase, 7 parts of hemicellulase, 5 parts of pectase and 10 parts of protease;
the enzymolysis temperature in the step (2) is 50 ℃, and the enzymolysis time is 3.5 and h.
2. The method for preparing a nutrient enrichment cookie according to claim 1, comprising the steps of:
1) Dough preparation: adding sugar powder into softened butter, stirring, sequentially adding thallus Porphyrae zymolyte and pumpkin seed oil mixture, cooked ovum gallus Domesticus flavus powder, low gluten flour, corn starch and Sal, stirring, and kneading into dough;
2) Refrigerating the refrigerator: putting the smooth dough into a refrigerator for refrigeration, covering a preservative film, and refrigerating for 20-60min under the conditions that the temperature is 2-4 ℃ and the humidity is 45% -75%;
3) Biscuit molding: taking refrigerated dough, equally dividing into small blocks of 4-6g, rubbing into balls, and pressing and forming by using a grinding tool;
4) Baking: and (3) placing the shaped biscuits on silicone paper, and placing the silicone paper into an oven for baking to obtain a finished product.
3. The preparation method according to claim 2, wherein in the step 1), the laver zymolyte is added into the pumpkin seed oil and stirred uniformly to obtain the mixture of the laver zymolyte and the pumpkin seed oil.
4. The preparation method according to claim 2, wherein the preparation method of the cooked yolk powder in the step 1) comprises the following steps: drying the cooked yolk under the condition of microwave power of 900W for 3min, and sieving with a 50-mesh sieve to obtain porous cooked yolk powder.
5. The method according to claim 2, wherein the low gluten flour and the corn starch in the step 1) are sieved with a 50 mesh sieve before use.
6. The method according to claim 2, wherein the baking temperature in step 4) is 160-170 ℃, the baking temperature in the baking is 160-170 ℃ and the baking time is 15-25min.
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