CN113575645A - Konjak, hawthorn and corn stigma fermented biscuit and making method thereof - Google Patents

Konjak, hawthorn and corn stigma fermented biscuit and making method thereof Download PDF

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CN113575645A
CN113575645A CN202110778335.6A CN202110778335A CN113575645A CN 113575645 A CN113575645 A CN 113575645A CN 202110778335 A CN202110778335 A CN 202110778335A CN 113575645 A CN113575645 A CN 113575645A
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parts
powder
biscuit
hawthorn
dough
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CN113575645B (en
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麦馨允
卢长科
王聪
黄寿敢
张杰基
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Baise University
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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
    • 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
    • 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
    • A21D2/366—Tubers, roots
    • 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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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a konjak, hawthorn and corn silk fermented biscuit and a preparation method thereof, wherein the konjak, hawthorn and corn silk fermented biscuit comprises the following raw materials in parts by weight: 285-290 parts of low-gluten flour, 0.2-0.4 part of konjac flour, 4-8 parts of hawthorn powder, 4-8 parts of corn stigma powder, 110-130 parts of water, 1-3 parts of yeast, 50-53 parts of grease, 0.9-1.3 parts of maltose, 11-14 parts of milk powder, 4.5-6.4 parts of salt, 0.8-1.2 parts of sodium bicarbonate and 0.5-0.9 part of ammonium bicarbonate. Compared with the original-taste fermented biscuit, the konjak hawthorn corn stigma fermented biscuit prepared by the method disclosed by the invention is unique in flavor and good in quality, and meanwhile, the nutritional value and the health-care effect of the biscuit are increased.

Description

Konjak, hawthorn and corn stigma fermented biscuit and making method thereof
Technical Field
The invention relates to the technical field of food processing. More specifically, the invention relates to a konjak, hawthorn and corn silk fermented biscuit and a preparation method thereof.
Background
The biscuit is an instant food with rich nutritive value, loose taste, beautiful appearance, various types, easy carrying and long storage. The research of China on biscuit products starts late, along with the development of economy and science and technology, the processing technology of Chinese biscuits is mature day by day, the production level is greatly improved, and the product quality is better and better. The biscuits can be divided into twelve types according to different processing technologies, and the biscuits mainly comprise crisp biscuits, fermented biscuits and the like.
The main materials for making the biscuit are flour, water, eggs, oil and salt. However, in order to meet the demand for consumption, improve the quality of the biscuits and extend the shelf life of the biscuits, gels, starches and some non-cereal materials are also increasingly being used in the biscuits. Wangweiping et al use wheat bran and wheat flour with different proportions and different particle sizes to make bran short biscuits, and when the addition amount of the wheat bran is equal, the quality of the short biscuits made by the Wangweiping et al is the best. The brown rice flour is added into wheat flour by people who are well versed in the souvenir and the intelligence, biscuit dough is more elastic, the nutritional value of the biscuit is greatly improved, and the lentinus edodes stalks are added into the flour by people who are high in Yongxin, and the content of dietary fibers of the biscuit is improved.
The fermented biscuit is a baked food which is crisp and has the special fragrance of a fermented product and is prepared by taking wheat flour, sugar and grease as main raw materials, taking yeast as a bulking agent and adding various auxiliary materials through flour mixing, fermentation, roll-forming, laminating and baking. The fermented biscuits made from the fermented dough can better stimulate the health care function of the raw materials, and have little pollution, for example, the biscuits made from the selenium-enriched yeast fermented dough by people such as the Yangyuan tea have good color and luster, and the microorganisms and various physical and chemical indexes meet the standards, have the health care and nutrition effects, and are relatively healthy fermented biscuits. The fermented biscuit has the crisp property of the crisp biscuit and unique characteristic flavor. Although the fermented biscuits are obviously healthier compared with crisp biscuits, the raw materials for making the fermented biscuits are single at present, such as carrot acid fermented biscuits researched by linn of the people like yaofei and northeast China native angelica root and stem juice fermented biscuits researched by the people like zao and hongmei, and the flavor and the influence factors of the biscuits prepared by the fermented biscuits are single. Therefore, the fermented biscuits with unique flavor and rich nutrition are particularly prepared by adopting the raw materials with multiple unique flavors and rich in multiple nutritional ingredients.
The rhizoma Amorphophalli contains a large amount of glucomannan, has effects of reducing cholesterol and fat in blood serum, dredging intestinal tract, preventing constipation, reducing weight, and can be used for treating dyslipidemia and diabetes. The konjac glucomannan can be used as an economic and effective natural food additive and dietary fiber supplement due to the unique characteristics of nutrition, rheological property and gel. And recent scientific research has proved that the hawthorn preparation has good effect on treating coronary heart disease, hypertension and atherosclerosis, more than 30 flavone components are separated from hawthorn at present, wherein vitexin is a substance with strong anticancer effect, the content of vitamin C in hawthorn is second to that of jujube and kiwi fruit in various fruits in China, and vitamin C has a prevention effect on carcinogenic substances. The researches of the researchers of the people firstly find that the corn stigma contains a large amount of polysaccharide compounds, sterol, organic acid, saponin and the like, and the researches of the Japan find that the corn stigma also contains various functional factors such as vitamin, alkaloid, inositol, cryptoxanthin, allantoin and the like. The biological activity and the medicinal value of the corn silk are mainly reflected in that the corn silk has the functions of reducing blood sugar, blood pressure and blood fat. The konjac flour has the effects of reducing blood fat, blood sugar, reducing intake calorie, promoting intestinal peristalsis and the like, the hawthorn and the corn stigma also have the effects of reducing blood sugar, blood pressure and blood fat, functional biscuits are researched at home and abroad, but the research on adding plants with various health-care functions into the biscuits is not reported.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide the konjak, hawthorn and corn stigma fermented biscuit and the preparation method thereof, compared with the original-taste fermented biscuit, the prepared konjak, hawthorn and corn stigma fermented biscuit is unique in flavor and good in quality, and meanwhile, the nutritional value and the health-care effect of the biscuit are increased.
To achieve these objects and other advantages in accordance with the present invention, there is provided a konjac, hawthorn and corn silk fermented biscuit, comprising the following raw materials in parts by weight: 285-290 parts of low-gluten flour, 0.2-0.4 part of konjac flour, 4-8 parts of hawthorn powder, 4-8 parts of corn stigma powder, 110-130 parts of water, 1-3 parts of yeast, 50-53 parts of grease, 0.9-1.3 parts of maltose, 11-14 parts of milk powder, 4.5-6.4 parts of salt, 0.8-1.2 parts of sodium bicarbonate and 0.5-0.9 part of ammonium bicarbonate.
Preferably, the konjak, hawthorn and corn silk fermented biscuit comprises the following raw materials in parts by weight: 287.7 parts of low-gluten flour, 0.3 part of konjak powder, 6 parts of hawthorn powder, 6 parts of corn stigma powder, 120 parts of water, 2 parts of yeast, 51.5 parts of oil and fat, 1.1 parts of maltose, 12.5 parts of milk powder, 5.45 parts of salt, 1 part of sodium bicarbonate and 0.7 part of ammonium bicarbonate.
Preferably, the grain sizes of the low-gluten flour, the konjac flour, the hawthorn powder and the corn stigma powder are all 80-120 meshes.
The invention provides a method for making konjak, hawthorn and corn stigma fermented biscuits, which comprises the following steps:
mixing low-gluten flour, konjac flour, hawthorn powder and corn stigma powder to obtain mixed powder, wherein the mixed powder is divided into three parts, the weight of the first part and the second part is 45% of that of the original mixed powder, and the weight of the third part is 10% of that of the original mixed powder; mixing the third mixed powder with part of salt and part of oil, and stirring uniformly to obtain the fried cake;
step two, mixing the first part of mixed powder with two thirds of water and yeast to prepare first-grade dough;
step three, performing primary fermentation on the primary dough to obtain a primary fermented dough;
step four, mixing the dough after primary fermentation with the second part of mixed powder, the rest of grease, maltose, milk powder, the rest of salt, sodium bicarbonate, ammonium bicarbonate and the rest of one third of water to prepare a second-level dough;
step five, performing secondary fermentation on the secondary dough to obtain dough after secondary fermentation;
step six, wrapping the crisps with the dough subjected to secondary fermentation to obtain mixed dough, rolling, folding and rotating the mixed dough for multiple times to manufacture dough sheets;
step seven, slicing the dough sheet, pressing the dough sheet to manufacture biscuit blanks;
and step eight, baking the biscuit blank to obtain the biscuit.
Preferably, in the preparation method of the konjak, hawthorn and corn stigma fermented biscuit, the primary fermentation in the third step and the secondary fermentation in the fifth step are both fermented under the environment that the temperature is 28-32 ℃ and the humidity is 92-98%; the time of the primary fermentation is 2-4 h, and the time of the secondary fermentation is 0.8-1.2 h.
Preferably, the preparation method of the konjak, hawthorn and corn stigma fermented biscuit comprises the following steps: heating two thirds of water to 40-50 ℃, dissolving the yeast in the water, then adding the first part of mixed powder into the water, and stirring for 3-5 min to obtain the first-grade dough.
Preferably, in the sixth step, the number of rolling, folding and rotating for multiple times is 10-14, and the rotation angle is 90 degrees each time.
Preferably, in the method for making the konjak, hawthorn and corn stigma fermented biscuit, the thickness of the dough sheet in the sixth step is 2.5-3 mm.
Preferably, in the eighth step of the preparation method of the konjac, hawthorn and corn stigma fermented biscuit, the baking temperature is 190-200 ℃ and the baking time is 20-30 min.
Preferably, the weight ratio of the partial salt to the rest salt is 3.36:1, and the weight ratio of the partial oil and the rest oil is 1: 0.27.
The invention at least comprises the following beneficial effects: compared with the original-taste fermented biscuit, the konjak hawthorn corn stigma fermented biscuit prepared by the method disclosed by the invention is unique in flavor and good in quality, and meanwhile, the nutritional value and the health-care effect of the biscuit are increased.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a graph showing the influence of the addition amount of konjac flour on the texture characteristics of biscuits;
FIG. 2 is a curve showing the influence of the addition amount of the konjac flour on the sensory evaluation and the yellowish green degree of the biscuit;
FIG. 3 is a curve showing the influence of the addition amount of konjac flour on sensory evaluation fine score;
FIG. 4 is a graph showing the influence of the addition amount of hawthorn powder on the texture characteristics of the biscuit;
FIG. 5 is a curve showing the influence of the addition amount of the hawthorn powder on the sensory evaluation and the yellowish green degree of the biscuit;
FIG. 6 is a curve showing the effect of the addition amount of hawthorn powder on sensory evaluation fine score;
FIG. 7 is a graph showing the influence of the addition amount of the corn stigma powder on the texture characteristics of the biscuit;
FIG. 8 is a curve showing the influence of the addition amount of the corn stigma powder on the sensory evaluation and the yellowish green degree of the biscuit;
FIG. 9 is a graph showing the effect of the addition amount of the corn silk powder of the present invention on sensory evaluation fine score.
Detailed Description
The present invention is further described in detail below with reference to the drawings and examples so that those skilled in the art can practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
In the description of the present invention, the terms "lateral", "longitudinal", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The invention provides a konjak, hawthorn and corn silk fermented biscuit which comprises the following raw materials in parts by weight: 285-290 parts of low-gluten flour, 0.2-0.4 part of konjac flour, 4-8 parts of hawthorn powder, 4-8 parts of corn stigma powder, 110-130 parts of water, 1-3 parts of yeast, 50-53 parts of grease, 0.9-1.3 parts of maltose, 11-14 parts of milk powder, 4.5-6.4 parts of salt, 0.8-1.2 parts of sodium bicarbonate and 0.5-0.9 part of ammonium bicarbonate.
In another technical scheme, the konjak, hawthorn and corn silk fermented biscuit comprises the following raw materials in parts by weight: 287.7 parts of low-gluten flour, 0.3 part of konjak powder, 6 parts of hawthorn powder, 6 parts of corn stigma powder, 120 parts of water, 2 parts of yeast, 51.5 parts of oil and fat, 1.1 parts of maltose, 12.5 parts of milk powder, 5.45 parts of salt, 1 part of sodium bicarbonate and 0.7 part of ammonium bicarbonate.
The invention takes the konjac flour, the hawthorn powder, the corn stigma powder, the low-gluten flour, the yeast, the shortening, the maltose, the milk powder, the salt, the ammonium bicarbonate and the sodium bicarbonate as raw materials, the raw materials are easy to obtain, the cost is low, and the manufacturing cost of the biscuit is greatly saved. The invention further researches the influence of different addition amounts of the konjac flour, the hawthorn powder and the corn stigma powder on the sensory quality, color and texture characteristics of the biscuit, optimizes the addition amounts of the konjac flour, the hawthorn powder and the corn stigma powder by adopting a single-factor and orthogonal test, synthesizes color difference analysis, biscuit texture analysis and biscuit sensory analysis to obtain an optimal biscuit formula, and develops the fermented biscuit with the unique mixed flavor of the konjac, the hawthorn and the corn stigma and the health care effect.
In another technical scheme, the konjak, hawthorn and corn stigma fermented biscuit is characterized in that the particle sizes of the low-gluten flour, the konjak powder, the hawthorn powder and the corn stigma powder are all 80-120 meshes. Raw material powder of 80-120 meshes is selected, so that the biscuit is fine and smooth, and the taste of the biscuit can be improved.
The invention provides a method for making konjak, hawthorn and corn stigma fermented biscuits, which comprises the following steps:
mixing low-gluten flour, konjac flour, hawthorn powder and corn stigma powder to obtain mixed powder, wherein the mixed powder is divided into three parts, the weight of the first part and the second part is 45% of that of the original mixed powder, and the weight of the third part is 10% of that of the original mixed powder; mixing the third mixed powder with part of salt and part of oil, and stirring uniformly to obtain the fried cake;
step two, mixing the first part of mixed powder with two thirds of water and yeast to prepare first-grade dough;
step three, performing primary fermentation on the primary dough to obtain a primary fermented dough;
step four, mixing the dough after primary fermentation with the second part of mixed powder, the rest of grease, maltose, milk powder, the rest of salt, sodium bicarbonate, ammonium bicarbonate and the rest of one third of water to prepare a second-level dough;
step five, performing secondary fermentation on the secondary dough to obtain dough after secondary fermentation;
step six, wrapping the crisps with the dough subjected to secondary fermentation to obtain mixed dough, rolling, folding and rotating the mixed dough for multiple times to manufacture dough sheets;
step seven, slicing the dough sheet, pressing the dough sheet to manufacture biscuit blanks;
and step eight, baking the biscuit blank to obtain the biscuit.
According to the technical scheme, the biscuit manufacturing process is simple, both manual manufacturing and machine mass production can be completed quickly, dough making twice and fermentation twice are performed in the biscuit manufacturing process, and the crispy taste of the biscuit can be greatly improved.
The technical scheme can also comprise the following technical details so as to better realize the technical effects:
the konjak powder is pretreated, and the method specifically comprises the following steps:
step A, placing deionized water in a 90 ℃ water bath, adding konjac flour into the deionized water, stirring for 8min at constant temperature under the condition of the 90 ℃ water bath, and then sealing and standing for 83h at constant temperature in the 90 ℃ water bath to obtain swollen konjac flour; the weight ratio of the konjac flour to the deionized water is 1: 15;
step B, adding an alkaline gelling agent into the swollen konjac flour under stirring until the pH value of the swollen konjac flour is 11.2, stirring for 8min after the addition of the alkaline gelling agent is finished, and then sealing and standing for 2h to obtain konjac gel; the alkaline gelling agent is 10% lime milk;
step C, placing the konjac gel in 10 times of deionized water, standing for 48 hours, replacing the deionized water every 12 hours, then placing the konjac gel in 5 times of 95% edible alcohol, standing for 3 days, and replacing the edible alcohol every 10 hours to obtain replaced konjac gel;
d, freezing the replaced konjak gel at-30 ℃ for 30min to obtain a konjak frozen block; drying the frozen konjac blocks in a vacuum freeze dryer with a cold trap temperature of-50 ℃ and a vacuum degree of 10kPa for 24h, taking out the konjac blocks, and crushing the konjac blocks to obtain primarily treated konjac powder;
step E, soaking the primarily treated konjac flour in a seasoning liquid, fully stirring for 10min, placing in a microwave environment with the power of 500W, performing microwave radiation treatment for 3min, and then standing for 20min at 50-60 ℃ to obtain konjac sol; the seasoning liquid comprises orange juice, beef juice, rose juice and lemon juice in a weight ratio of 1:1:1: 0.1;
and F, freezing the konjac sol at the temperature of minus 30 ℃ for 30min, then drying the konjac sol in a vacuum freeze dryer with the temperature of a cold trap of minus 50 ℃ and the vacuum degree of 10kPa for 24h, taking out the konjac sol, and crushing the konjac sol through a 100-mesh screen to obtain the konjac sol.
In the technical scheme, the konjac flour is subjected to primary treatment of swelling, gelling, solution replacement, freezing and vacuum drying, so that peculiar smell in the konjac flour can be effectively removed, the taste of the konjac flour is improved, the integrity of glucomannan is further ensured, the stability of the glucomannan is improved, the internal structure of the konjac flour is changed, the konjac flour has high porosity and specific surface area ratio, the swelling speed of the konjac flour is greatly slowed down, the viscosity of the konjac flour is reduced when the konjac flour is contacted with water, and the uniformity of mixing between the konjac flour and other materials is improved. Further, the primarily treated konjak is placed into a flavoring agent for soaking, stirring and microwave radiation treatment, on the basis of the primary treatment, the konjak can absorb a large amount of effective components in the flavoring liquid, the nutritive value and the flavor and taste of the pretreated konjak are improved, and the extreme effect of improving the taste of the biscuit is finally achieved;
firstly, konjak is placed in hot water to fully absorb water and swell, then an alkaline gelling agent is added to enable konjak flour to form konjak gel, proper pH is regulated and controlled in the process again to form the konjak gel with a compact three-dimensional network structure and good elasticity, then deionized water and edible alcohol are sequentially used for replacing the solution in the konjak gel, so that the peculiar smell in the konjak can be removed, compared with the method for removing the peculiar smell of the konjak by steam or boiling water in the prior art, the method removes the peculiar smell by a method of solution replacement for many times, can furthest reserve the integrity of the main nutrient component glucomannan in the konjak, further improves the nutritional value of the konjak, can change the pore structure of the konjak by further solution replacement for many times, further improves the fluffy feeling of the konjak flour, reduces the swelling speed of the konjak flour, and improves the mixing uniformity of the konjak flour and other materials, finally, the effect of improving the taste of the biscuit is achieved; pre-freezing the replaced konjak gel, locking a solvent in the konjak, then drying in a low-temperature vacuum dryer, quickly removing the solvent in the konjak, then crushing to prepare konjak powder with high porosity and specific surface area, and then soaking in a seasoning liquid, wherein the seasoning liquid is uniformly adsorbed in holes of the konjak powder, so that the flavor and taste of the konjak powder are effectively improved; in the technical scheme, the two times of drying of the konjac are matched with pre-freezing and vacuum freeze drying, and the konjac freeze drying method has the advantages of being simple to operate, free of high temperature and high pressure, and capable of protecting glucomannan from being damaged to the greatest extent.
In another technical scheme, in the preparation method of the konjac, hawthorn and corn stigma fermented biscuit, primary fermentation in the third step and secondary fermentation in the fifth step are both fermented under the environment that the temperature is 28-32 ℃ and the humidity is 92-98%; the time of the primary fermentation is 2-4 h, and the time of the secondary fermentation is 0.8-1.2 h.
In another technical scheme, the preparation method of the konjak, hawthorn and corn stigma fermented biscuit comprises the following steps: heating two thirds of water to 40-50 ℃, dissolving the yeast in the water, then adding the first part of mixed powder into the water, and stirring for 3-5 min to obtain the first-grade dough.
In another technical scheme, in the sixth step, the number of rolling, folding and rotating for multiple times is 10-14, and the rotating angle is 90 degrees each time.
In another technical scheme, in the method for making the konjac, hawthorn and corn stigma fermented biscuit, the thickness of the dough sheet in the sixth step is 2.5-3 mm.
In another technical scheme, the preparation method of the konjac, hawthorn and corn stigma fermented biscuit comprises the step eight, baking is carried out at the temperature of 190-200 ℃ for 20-30 min.
In another technical scheme, the manufacturing method of the konjac, hawthorn and corn stigma fermented biscuit comprises the following steps that the weight ratio of part of salt to the rest of salt is 3.36:1, and the weight ratio of part of grease to the rest of grease is 1: 0.27.
Experiments are provided below to further illustrate the preparation method of the konjac, hawthorn and corn stigma fermented biscuit provided by the invention.
1.1 Experimental materials
1.11 Experimental instruments
The electric oven comprises an induction cooker (Zhejiang Jiangsu Pouler GmbH), an electronic platform scale (Shanghai Yuzhong instruments and equipment Co., Ltd.), an FA1204B electronic balance (Shanghai Anhui electronic instruments factory), a texture instrument (Shanghai Teng-Shi instruments and technology Co., Ltd.), an SEC-3Y Sanmai luxury electric oven (Guangzhou Sanmai mechanical equipment Co., Ltd.), and a constant-temperature incubator.
1.1.2 Experimental materials and reagents
Konjac flour (food grade, heinan ruifeng biotechnology limited), hawthorn flour (traditional Chinese medicine decoction pieces, beijing syngnathus) corn stigma powder (traditional Chinese medicine decoction pieces, traditional Chinese medicine market), low gluten flour (yihaijiali (kunshan) food industry limited), yeast (angelia yeast limited), shortening (zhejiang au ao yi food technology limited), maltose (heinan wan bang industry limited), milk (Tianjin illi milk product limited), salt (zungshun salination limited, sichuan ammonium bicarbonate (food grade, weifang ying xuan industry limited), sodium bicarbonate (food grade, angelia yeast limited), concentrated hydrochloric acid (AR, west longu chemical industry limited), methyl orange (IND, tianjin chemical reagent manufacturing limited).
1.2 preparation method of konjak, hawthorn and corn stigma fermented biscuit
The formula is as follows: the low-gluten flour comprises low-gluten flour, konjac flour, hawthorn powder, corn stigma powder, water, yeast, grease, maltose, milk powder, salt, sodium bicarbonate and ammonium bicarbonate.
1.2.2 basic Process flow
Raw materials → prepared shortening → first mixing flour → preparation of biscuit dough → first fermentation → second mixing flour → mixed second fermentation → rolling, shaping → cutting block → baking → cooling → finished product.
1.3 operating points for making biscuits
The following basic raw material formula is taken as an example for illustration: 287.7g of low-gluten flour, 0.3g of konjaku flour (0.3% of mixed flour), 6g of hawthorn powder (2% of mixed flour), 6g of corn stigma powder (2% of mixed flour), 120g of water, 2g of yeast, 51.5g of oil and fat, 1.1g of maltose, 12.5g of milk powder, 5.45g of salt, 1g of sodium bicarbonate and 0.7g of ammonium bicarbonate.
(1) Mixing low-gluten flour, konjac flour, hawthorn powder and corn stigma powder with the particle sizes of 100 meshes to obtain mixed powder, dividing the mixed powder into three parts, wherein the first part and the second part of the mixed powder are 135g, and the third part of the mixed powder is 30 g; mixing the third mixed powder with 4.2g of table salt and 11g of grease, stirring uniformly, and blending to obtain the fried cake;
(2) heating 80g of water to warm, dissolving 2g of yeast in warm water, adding the first part of mixed powder into the warm water, and stirring for 4min to prepare first-grade dough;
(3) fermenting the primary dough for 3 hours in an environment with the temperature of 45 ℃ and the humidity of 95% to obtain a primary fermented dough;
(4) mixing the dough after primary fermentation with a second part of mixed powder, 40.5g of grease, 1.1g of maltose, 12.5g of milk powder, 1.25g of refined salt, 1.0g of sodium bicarbonate, 0.7g of ammonium bicarbonate and 40g of water (heated to 45 ℃), fully mixing, and stirring slowly for 5min to obtain a second-level dough;
(5) fermenting the secondary dough for 1h in an environment with the temperature of 45 ℃ and the humidity of 95%, and fermenting the secondary dough to obtain the secondary fermented dough;
(6) manually rolling the dough after the secondary fermentation into a dough sheet, uniformly wrapping the crisps in the dough sheet in the rolling process, rolling, folding and rotating for 12 times, wherein the rotation angle is 90 degrees each time, so that the dough sheet has a plurality of uniform crisps layers, and the thickness of the dough sheet is 2.5-3 mm;
(7) slicing the dough sheet, and pressing and molding each sheet by hand with a mold with patterns and pinholes to prepare a biscuit blank;
(8) the biscuit blanks were baked in an oven at 195 ℃ for 25min, using the same position of the same layer of the same oven for each baking.
1.4.1 Single factor test design
1.4.1.1 influence of addition amount of rhizoma Amorphophalli powder on biscuit quality
The addition amount of the corn stigma powder is 10 percent (based on 300g of the total mass of the mixed flour, the same is shown below), the addition amount of the hawthorn powder is 10 percent, 0 percent, 0.2 percent, 0.4 percent, 0.6 percent and 0.8 percent of the konjac flour are respectively added into the low-gluten flour, other ingredients are added according to the basic formula, the low-gluten flour is prepared according to the process flow, after the development is finished, the sensory evaluation and analysis of biscuits are carried out, and the optimal konjac flour use amount is screened by combining the measurement and analysis of color difference and texture.
1.4.1.2 influence of addition amount of fructus crataegi powder on biscuit quality
Determining the addition amount of the konjac flour on the basis of the optimal level of the addition amount of the konjac flour selected from 1.4.1.1, wherein the addition amount of the corn stigma flour is 10%, respectively adding 0%, 5%, 10%, 15% and 20% of hawthorn powder into the low-gluten flour, adding other ingredients according to the basic formula, making according to the process flow, performing sensory evaluation and analysis on biscuits after the development is finished, and selecting the optimal addition amount of the hawthorn powder by combining measurement and analysis on color difference and texture.
1.4.1.3 influence of stigma Maydis powder addition on biscuit quality
Determining the addition amount of the konjac flour and the addition amount of the hawthorn powder on the basis of selecting the optimal levels of the addition amounts of the konjac flour and the hawthorn powder from 1.4.1.1 and 1.4.1.2, respectively adding 0%, 5%, 10%, 15% and 20% of the corn stigma powder into the low-gluten flour, adding other ingredients according to the basic formula, making according to the process flow, performing sensory evaluation and analysis on biscuits after the development is finished, and selecting the optimal addition amount of the corn stigma powder by combining measurement and analysis on color difference and texture.
1.4.2 orthogonal experimental design
And carrying out orthogonal test on factors influencing the biscuit based on the experimental result of the single factor.
TABLE 1 orthogonal test factor horizon
Level of A addition amount of stigma Maydis powder/%) B amount of fructus crataegi powder added/%) C added amount of konjaku flour /)
1 0.1 2 2
2 0.2 5 5
3 0.3 8 8
1.5 index determination
1.5.1 sensory evaluation
10 pieces of each test biscuit are arbitrarily extracted, scoring (taking arithmetic mean) is carried out by scoring personnel (10 persons each time) with certain scoring capability and scoring experience according to the biscuit quality scoring standard, the scoring rule (9-point pleasure scale) is shown in the following table 2, and the full score is 81.
TABLE 2 Konjac, hawthorn and corn stigma fermented biscuit sensory evaluation table
Index (I) Scoring criteria Score of
Color and luster (golden yellow best) Very much like (extremely strong) 9
Pattern of the product Is very much liked (very strong) 8
Form of the composition Like (strong) 7
Degree of tooth adhesion Slightly like (a bit strong) 6
Degree of fluffiness In general (no so-called strong or not strong) 5
Roughness of taste Slightly dislike (not so strong) 4
Tissue structure Dislike (not strong) 3
Flavor (I) and flavor (II) Dislike (very weak) 2
Overall acceptability Is very dislike (extremely weak) 1
1.5.2 determination of chromatic aberration
Color of the product (b)*) Often obtained by colorimeter testing. The CIE in 1931 stipulates standard chromaticity observers, lighting and observation conditions, standard light sources, color systems, color difference formulas, whiteness formulas and the like, and these standards lay the foundation of modern colorimetry and are also the theoretical basis of modern color difference meters. The user can accurately obtain the required color by using data obtained by measuring the measured object by the color difference meter, wherein the data comprises a chromatic value, a color difference value and the like. Chromaticity index b*(yellow-blue axis), positive values are yellow and negative values are blue. B of test and standard samples*For the difference betweenΔb*And (4) showing. Δ b*Positive, indicating that the sample is yellow (or less blue) than the standard; negative indicates that the sample is blue (or less yellow) than the standard. The SMY-2000SF color difference meter for the experiment is mainly used for the color of the konjak, hawthorn and corn stigma fermented biscuits (b)*) And (4) carrying out measurement. The determination step comprises: connecting a colorimeter and an irradiation probe, starting up for preheating, zeroing a blackboard and a whiteboard, measuring a standard sample (in a closed space) and then measuring an experimental sample (in the closed space). Each test was repeated 10 times and averaged.
1.5.3 texture determination
The indexes of crispness, hardness and chewiness of the product are usually obtained by TPA test of a texture analyzer. TPA is the abbreviation of English Texture Profile Analysis, called Texture multi-face Analysis, also called Texture Analysis. TPA is a classic test method in the food field, and is usually obtained by compressing a product twice, so that the indexes of hardness, adhesiveness, cohesion, elasticity, adhesiveness, chewiness, etc. of the product can be obtained through the twice compression. This experiment adopts TA.XTplus texture appearance (rerum natura apparatus) to survey the texture characteristic of konjaku hawthorn corn silk fermented biscuit, and the survey condition is: the measuring range of the force sensing element is 250N, the type of the probe is TA/5, the descending speed is 60mm/min, the testing speed is 60mm/min, the ascending speed is 60mm/min, the downward pressing deformation is 50%, and the retention time between two times of compression is 3 s. Each test was repeated 10 times and averaged.
1.5.4 measurement of other physical and chemical indexes
Preparing konjac, hawthorn and corn silk fermented biscuit products according to the optimal formula according to GB 5009.3-2016[15]Determination of the moisture content in food products, GB/T12456-[16]Determination of total acidity of middle food, GB 5009.229-2016[17]Determination of acid value in food, GB 5009.227-2016[18]Determination of peroxide value in food measures water, acidity, acid value and peroxide value of biscuit respectively, and uses biscuit physicochemical standard GB 7100-[19]、GB/T 20980-2007[20]And (6) carrying out analysis.
1.5.5 microbiological indicator assay
Rhizoma Amorphophalli fructus crataegi prepared according to optimal formulaThe corn stigma fermented biscuit finished product is prepared according to GB 4789.2-2016[21]、GB 4789.3-2016[22]And GB 4789.15-2016[23]、GB 4789.4-2016[24]、GB 4789.10-2016[25]The total number of bacterial colonies, the number of coliform groups, mould, salmonella and staphylococcus aureus in the product are respectively determined by a plate counting method, and the microbial limit of the biscuit GB 7100-[15]And (6) carrying out analysis.
1.6 data processing
The experimental data were processed and analyzed using SPSS 24.0 software and WPS Excel software.
2 results and analysis
2.1 Single factor test results
Crisp, hardness, chewiness, color and sensory evaluation are main indexes for evaluating the quality of the biscuit. Wherein the crispness of the biscuit represents the force required to act to break the biscuit, the hardness represents the force imparted to cause the biscuit to deform, and the chewiness represents the energy required to chew the biscuit to enable swallowing; within a certain range, the biscuit has small crispness, hardness and chewiness, and the biscuit has good texture. b*The values represent yellow-green values, the larger the value the more yellow the biscuit colour. The single factor test obtains the optimal level of the single factor by comparing the index difference.
2.1.1 Effect of addition amount of konjaku flour on biscuit quality
FIG. 1 shows the relationship between the addition amount of devil's tongue flour and the texture characteristics of biscuits, FIG. 2 shows the sensory evaluation of the addition amount of devil's tongue flour and the biscuits, b*(degree of yellowish green color) and FIG. 3 is a score of the fine scale of the sensory evaluation.
As can be seen from fig. 1, in general, as the addition amount of konjac flour increases, the crispness and hardness of the biscuit gradually decrease and then increase, and the chewiness of the biscuit increases as the addition amount of konjac flour increases. When the addition amount of the konjac flour is 0-0.4%, the rheological property of the dough is enhanced due to the low konjac glucomannan content and the weak water absorption, so that the dough is softened integrally, and in addition, the konjac glucomannan can also block the formation of a gluten network structure, so that the biscuit is crispThe properties and hardness become low. The addition of konjaku flour can improve the gel property of dough, and make biscuit sticky, thereby improving the chewing property. However, compared with the biscuit without the konjac flour, the addition amount of the konjac flour is less, so that the change of the texture is less. When the addition amount of the konjac flour is 0.4-0.8%, the konjac glucomannan content is increased, the water absorption is enhanced, the rheological property is weakened, and the formation of a dough rib structure is not facilitated, so that the gas retention of the dough is reduced, the hardness of the biscuit is increased, the gelatinization of the dough is greatly enhanced, the biscuit is hard and crisp, the chewiness is increased, and the chewiness is poor. As can be seen from FIG. 2, as the addition amount of konjac flour increased, sensory evaluation and b*The values are in a trend of rising first and then falling. The color of the biscuit added with 0.2 percent of the konjac flour is golden yellow compared with the color of the biscuit without the konjac flour, because the maillard reaction is enhanced after the sugar in the konjac flour is hydrolyzed, the color of the biscuit is golden yellow; however, 0.4% konjac flour addition amount biscuit b*The color of the biscuit is darker yellow due to the fact that Maillard reaction is greatly enhanced after sugar in the konjac flour is hydrolyzed; the biscuit with the addition amount of 0.4-0.8% of the konjac flour is darker in color. From the sensory scores in fig. 2 and fig. 3, the fermented biscuit with the addition of 0.2 percent of the konjac flour has golden color, obvious and clear patterns, complete biscuit shape, low tooth sticking degree, fine and smooth taste, prominent flavors of hawthorn and corn stigma, excellent quality performance and highest sensory score.
In conclusion, when the addition amount of the konjac flour is 0.2%, the hardness of the biscuit is moderate, the addition amount is too large or too small, the hardness and chewiness of the biscuit are increased, and the biscuit is not favorable for chewing, and the addition amount of 0.2% is the best in color and luster and the highest in sensory score, so that the addition amount of 0.2% of the konjac flour is preferably selected.
2.1.2 influence of Hawthorn powder addition on biscuit quality
As can be seen from fig. 4, as the addition amount of the hawthorn powder increases, the hardness of the biscuit increases, and the crispness and chewiness of the biscuit also increase. When the hawthorn contains maslinic acid and the addition amount of the hawthorn powder is 0-20%, the addition amount of the hawthorn powder increases, and the content of maslinic acid increases, so that the proteolysis is too strong, the formation of a tendon and network structure of a dough is not facilitated, and the dough is heldThe gas character is low and the biscuit hardness is increased[26]The crispness and chewiness of the biscuit also rises. As can be seen from FIG. 5, b*The whole body has a tendency of ascending first and then descending. The color of the biscuit added with 5 percent of hawthorn powder is golden yellow compared with the color of the biscuit without konjak powder, because the Maillard reaction is enhanced after sugar in the hawthorn powder is hydrolyzed, the color of the biscuit is golden yellow, the color is the best, and the sensory score is the highest; the addition amount of the hawthorn powder is 5-10%, and the Maillard reaction is greatly enhanced after the sugar in the hawthorn powder is hydrolyzed, so that the biscuit is dark yellow; when the addition amount of the hawthorn powder is 10-15%, the fiber content in the hawthorn powder is increased, the fibers absorb water, the hydrolysis of sugar is weakened, and the color of the biscuit becomes golden yellow through Maillard reaction; 15-20% of the biscuits are dark in color. As can be seen from fig. 5 and 6, from the sensory evaluation, the fermented biscuits with 5% of the addition amount of the hawthorn powder are seen from fig. 5 and 6, and from the sensory evaluation, the fermented biscuits with 5% of the addition amount of the hawthorn powder are seen from the sensory evaluation, and have the advantages of golden yellow color, obvious and clear patterns, low tooth-sticking degree, crisp and fine mouthfeel, uniform and uniform dispersion of raw materials, rich hawthorn flavor, excellent acceptability and best sensory evaluation.
In conclusion, when the addition amount of the hawthorn powder is 5%, the hardness of the biscuit is moderate, the addition amount is too large or too small, the hardness and the chewiness of the biscuit can be increased, and the biscuit is not beneficial to chewing, and the addition amount of 5% of the biscuit has the best color and highest sensory score, so that the addition amount of 5% of the hawthorn powder is preferably selected.
2.1.3 Effect of corn stigma powder addition on biscuit quality
As can be seen from FIG. 7, in general trend, as the addition amount of the corn stigma powder is increased, the hardness of the biscuit is generally reduced, and the chewiness of the biscuit is reduced; as the corn stigma powder particles are larger and are not easy to dissolve, along with the increase of the addition amount of the corn stigma powder, the corn stigma powder contains less sugar, the water absorption capacity is weaker, the rheological property of dough is increased, the internal tissue structure of the biscuit is not compact enough and is easy to drop dregs, and the biscuit is too crisp and loose, so that the crisp, hardness and chewiness of the biscuit are reduced. When the addition amount of the corn stigma powder is 15-20%, the hardness of the biscuit is slightly increased, and as the sugar content in the corn stigma powder is increased and the water absorption capacity is enhanced, the network structure of dough gluten is damaged,the gas holding properties of the dough are reduced, and the biscuit hardness is slightly increased. As can be seen from FIG. 8, b*The color of the corn stigma powder is gradually reduced, the contrast between the corn stigma powder and the flour is darker, so that the color of the biscuit is gradually changed to dark yellow, and the color of the original biscuit is obviously covered with the increase of the corn stigma powder, so that the color of the biscuit is obviously covered, and the like*And is constantly dropping. As can be seen from fig. 8 and 9, the sensory score is in a trend of increasing first and then decreasing, and too much corn stigma powder is added, so that the taste is bitter, the sensory score is affected, and the sensory score is low; the fermented biscuit with the corn flour addition amount of 5% has the advantages of obvious and clear pattern, complete shape, low tooth sticking degree, fluffy and fine taste, rich corn stigma flavor, good acceptability and highest sensory score.
Table 3 shows that, when the corn stigma powder is added in an amount of 5%, the hardness of the biscuit is similar to that of the konjac flour when the addition amount of the konjac flour is 0.2% and that of the hawthorn powder when the addition amount of the hawthorn powder is 5%, although the chewiness of the biscuit is low when the addition amount of the corn stigma powder is 10% to 20%, the addition amount of the corn stigma powder is too large, so that the color and luster of the biscuit are poor, the taste is bitter, the whole sense is poor, and the sense score is highest when the addition amount of the corn stigma powder is 5%, so that the addition amount of the corn stigma powder is preferably 5%.
2.2 orthogonal test results and analysis
The results of the orthogonal test on the konjac, hawthorn and corn stigma fermented biscuits are shown in table 3. As can be seen from Table 3, the influence degree of A, B, C on the sensory evaluation of cookies was determined according to the magnitude of range, and the larger the range, the larger the influence, and thus the magnitude of influence was B in order>A>C, the addition amount of fructus crataegi powder>Adding amount of stigma Maydis>Adding rhizoma Amorphophalli powder. The optimal formula of the biscuit obtained by taking sensory score as an index is B1A1C3. Namely 2 percent of the addition amount of hawthorn powder, 2 percent of the addition amount of corn stigma powder and 0.3 percent of the addition amount of konjac powder.
TABLE 3 results of orthogonal experiments
Figure BDA0003155175210000141
Due to the theoretically optimal combination B1A1C3(i.e. 2%The addition amount of hawthorn powder, 2% of corn stigma powder and 0.3% of konjac flour) does not exist in the combination with orthogonal design, and the highest score combination in the orthogonal design is B1A1C1(i.e., 2% hawthorn flour add-on, 2% corn stigma add-on, 0.1% konjac flour add-on), therefore validation experiments were required to determine the optimal level combination of the final fermented cookie formulation. The results of the validation experiments are shown in Table 4. The results of the validation tests were analyzed by variance analysis using the SPSS software, and as shown in table 5, it can be seen from table 5 that the two combinations have significant differences in sensory impact on the fermented biscuits (P < 0.05), and therefore, the optimal combination of the final fermented biscuit formulation was: 2 percent of hawthorn powder, 2 percent of corn stigma powder and 0.1 percent of konjac powder.
Table 4 verification experiment
Group of Hawthorn powder addition Corn stigma powder additive Addition of rhizoma Amorphophalli powder Sensory score
1 2 2 0.1 73.4
2 2 2 0.3 68.4
TABLE 5 verification test analysis of variance
Sum of squares df Mean square F Significance of
Between groups 125.00 1.000 125.000 13.329 0.002
In group 168.80 18.00 9.378
Total number of 293.80 19.00
2.3 measurement and analysis of physical and chemical indexes of konjak, hawthorn and corn stigma fermented biscuit
Based on the basic formula, the physical and chemical index measurement results of the konjac, hawthorn and corn stigma fermented biscuit finished product developed according to the optimal combination of the fermented biscuit formula (2% of hawthorn powder adding amount, 2% of corn stigma powder adding amount and 0.1% of konjac powder adding amount) are shown in table 6. As can be seen from Table 6, the physicochemical indexes of the konjac, hawthorn and corn stigma fermented biscuits prepared according to the optimal process formula meet the national safety standards.
TABLE 6 measurement results of physical and chemical indexes of konjak, hawthorn and corn stigma fermented biscuit
Detecting items Water content/%) Acidity/%) Acid value/(mg/g) Peroxide value/(g/100 g)
Index standard ≤5.0 ≤0.4 ≤5 ≤0.25
Measurement results 1.8 0.32 1.87 0.16
2.4 measurement results and analysis of microorganism indexes of konjak, hawthorn and corn silk fermented biscuit finished product
On the basis of the basic formula, the microbial indicator measurement results of the konjac hawthorn and corn stigma fermented biscuit finished product developed according to the optimal combination of the fermented biscuit formula (2% of hawthorn powder adding amount, 2% of corn stigma powder adding amount and 0.1% of konjac powder adding amount) are shown in table 7. As can be seen from Table 7, the microbial indicators of the konjac, hawthorn and corn stigma fermented biscuits prepared according to the optimal process formula meet the national safety standards.
TABLE 7 measurement results of microbial indicators of konjak, hawthorn and corn silk fermented biscuit products
Detecting items Total number of colonies Escherichia coli Mould fungus Salmonella Staphylococcus aureus
Index standard/(CFU/g) ≤100000 ≤100 ≤50 ≤0 ≤1000
Measurement result/(CFU/g) 43 0 16 0 13
The invention aims to improve the original fermented biscuits, namely the konjac, hawthorn and corn stigma biscuits, so that the developed biscuits have higher nutritional value and health-care effect. The method for making the konjak, hawthorn and corn silk fermented biscuits cannot be found by looking up the current data. The konjac, hawthorn and corn stigma fermented biscuit is researched by adopting a single-factor and orthogonal test method to carry out an analysis experiment, and the finished product has unique flavor and good sensory quality, so that the expected target is achieved.
The making process of the biscuit is simple, manual making and machine mass production can be completed quickly, and the making raw materials are easy to obtain, so that the making cost is greatly saved. Because the test conditions are limited, the influence of the addition amounts of the konjac flour, the hawthorn powder and the corn stigma powder on the quality of the biscuits is only examined by adopting a single-factor and orthogonal test method, and the experiment shows that: the addition of the konjac, hawthorn and corn stigma powder has great influence on the texture characteristics and color of the biscuit, and the addition of 0.1% of konjac powder can improve the hardness of the biscuit, improve the crispness, stabilize the internal tissues of the biscuit, and retain and improve the flavor; 3% of hawthorn powder is added, so that the color of the biscuit is greatly improved, and the biscuit has unique hawthorn flavor; the 3% of corn stigma powder is added to neutralize the hardness of the biscuit, so that the biscuit is crisp and fluffy, and is combined with the flavor of hawthorn, so that the biscuit is more unique in texture, color and flavor. Provides a certain guidance for the development of the konjak, hawthorn and corn stigma fermented biscuits. But the investigation method is simpler, the considered factors need to be increased, and the product can be further improved and innovated only through deeper research, which reflects the difference of the product and the biscuit sold in the market and highlights the advantages of the product.
< example 1>
The invention provides a konjak, hawthorn and corn silk fermented biscuit which comprises the following raw materials in parts by weight: 285 parts of low-gluten flour, 0.2 part of konjak powder, 4 parts of hawthorn powder, 4 parts of corn stigma powder, 110 parts of water, 1 part of yeast, 50 parts of oil and fat, 0.9 part of maltose, 11 parts of milk powder, 4.5 parts of salt, 0.8 part of sodium bicarbonate and 0.5 part of ammonium bicarbonate.
The grain diameters of the low-gluten flour, the konjac flour, the hawthorn powder and the corn stigma powder are all 80 meshes.
The invention provides a method for making konjak, hawthorn and corn stigma fermented biscuits, which comprises the following steps:
step one, mixing the low-gluten flour, the konjac flour, the hawthorn powder and the corn stigma powder according to the parts by weight to obtain mixed powder, wherein the mixed powder is divided into three parts, the weight of the first part and the second part is 45% of that of the original mixed powder, and the weight of the third part is 10% of that of the original mixed powder; mixing the third mixed powder with part of salt and part of oil, and stirring uniformly to obtain the fried cake;
step two, mixing the first part of mixed powder with two thirds of water and yeast to prepare first-grade dough; specifically, heating two thirds of water to 40 ℃, dissolving yeast in the water, adding the first part of mixed powder into the water, and stirring for 3min to obtain first-grade dough;
step three, fermenting the primary dough for 2 hours under the environment that the temperature is 28 ℃ and the humidity is 92% to obtain dough after primary fermentation;
step four, mixing the dough after primary fermentation with the second part of mixed powder, the rest of grease, maltose, milk powder, the rest of salt, sodium bicarbonate, ammonium bicarbonate and the rest of one third of water (heated to 40 ℃) to prepare a second-level dough; the weight ratio of part of salt to the rest of salt is 3.36:1, and the weight ratio of part of oil to the rest of oil is 1: 0.27;
fifthly, fermenting the secondary dough for 0.8h in the environment with the temperature of 28 ℃ and the humidity of 92% to obtain secondarily fermented dough;
step six, wrapping the crisps with the dough subjected to secondary fermentation to obtain mixed dough, rolling, folding and rotating the mixed dough for multiple times to manufacture dough sheets; the times of rolling, folding and rotating are 10 times, and the rotating angle is 90 degrees each time; the thickness of the dough sheet is 2.5 mm;
step seven, slicing the dough sheet, pressing the dough sheet to manufacture biscuit blanks;
and step eight, baking the biscuit blank at the temperature of 190 ℃ for 20min to obtain the biscuit.
< example 2>
The invention provides a konjak, hawthorn and corn silk fermented biscuit which comprises the following raw materials in parts by weight: 290 parts of low-gluten flour, 0.4 part of konjak powder, 8 parts of hawthorn powder, 8 parts of corn stigma powder, 130 parts of water, 3 parts of yeast, 53 parts of oil and fat, 1.3 parts of maltose, 14 parts of milk powder, 6.4 parts of salt, 1.2 parts of sodium bicarbonate and 0.9 part of ammonium bicarbonate.
The grain diameters of the low-gluten flour, the konjac flour, the hawthorn powder and the corn stigma powder are all 120 meshes.
The invention provides a method for making konjak, hawthorn and corn stigma fermented biscuits, which comprises the following steps:
step one, mixing the low-gluten flour, the konjac flour, the hawthorn powder and the corn stigma powder according to the parts by weight to obtain mixed powder, wherein the mixed powder is divided into three parts, the weight of the first part and the second part is 45% of that of the original mixed powder, and the weight of the third part is 10% of that of the original mixed powder; mixing the third mixed powder with part of salt and part of oil, and stirring uniformly to obtain the fried cake;
step two, mixing the first part of mixed powder with two thirds of water and yeast to prepare first-grade dough; specifically, heating two thirds of water to 50 ℃, dissolving yeast in the water, then adding the first part of mixed powder into the water, and stirring for 5min to obtain first-grade dough;
fermenting the primary dough for 4 hours at the temperature of 32 ℃ and the humidity of 98% to obtain primary fermented dough;
step four, mixing the dough after primary fermentation with the second part of mixed powder, the rest of grease, maltose, milk powder, the rest of salt, sodium bicarbonate, ammonium bicarbonate and the rest of one third of water (heated to 50 ℃) to prepare a second-level dough; the weight ratio of part of salt to the rest of salt is 3.36:1, and the weight ratio of part of oil to the rest of oil is 1: 0.27;
step five, fermenting the secondary dough for 1.2 hours under the environment that the temperature is 32 ℃ and the humidity is 98 percent to obtain dough after secondary fermentation;
step six, wrapping the crisps with the dough subjected to secondary fermentation to obtain mixed dough, rolling, folding and rotating the mixed dough for multiple times to manufacture dough sheets; the times of rolling, folding and rotating are 14 times, and the rotating angle is 90 degrees each time; the thickness of the dough sheet is 3 mm;
step seven, slicing the dough sheet, pressing the dough sheet to manufacture biscuit blanks;
and step eight, baking the biscuit blank at the temperature of 200 ℃ for 30min to obtain the biscuit.
< example 3>
The invention provides a konjak, hawthorn and corn silk fermented biscuit which comprises the following raw materials in parts by weight: 287.7 parts of low-gluten flour, 0.3 part of konjak powder, 6 parts of hawthorn powder, 6 parts of corn stigma powder, 120 parts of water, 2 parts of yeast, 51.5 parts of oil and fat, 1.1 parts of maltose, 12.5 parts of milk powder, 5.45 parts of salt, 1 part of sodium bicarbonate and 0.7 part of ammonium bicarbonate.
The grain sizes of the low-gluten flour, the konjac flour, the hawthorn powder and the corn stigma powder are all 100 meshes.
The invention provides a method for making konjak, hawthorn and corn stigma fermented biscuits, which comprises the following steps:
step one, mixing the low-gluten flour, the konjac flour, the hawthorn powder and the corn stigma powder according to the parts by weight to obtain mixed powder, wherein the mixed powder is divided into three parts, the weight of the first part and the second part is 45% of that of the original mixed powder, and the weight of the third part is 10% of that of the original mixed powder; mixing the third mixed powder with part of salt and part of oil, and stirring uniformly to obtain the fried cake;
step two, mixing the first part of mixed powder with two thirds of water and yeast to prepare first-grade dough; specifically, heating two thirds of water to 45 ℃, dissolving yeast in the water, adding the first part of mixed powder into the water, and stirring for 4min to obtain first-grade dough;
fermenting the primary dough for 3 hours at the temperature of 30 ℃ and the humidity of 95% to obtain primary fermented dough;
step four, mixing the dough after primary fermentation with the second part of mixed powder, the rest of grease, maltose, milk powder, the rest of salt, sodium bicarbonate, ammonium bicarbonate and the rest of one third of water (heated to 45 ℃) to prepare a second-level dough; the weight ratio of part of salt to the rest of salt is 3.36:1, and the weight ratio of part of oil to the rest of oil is 1: 0.27;
step five, fermenting the secondary dough for 1.0h under the environment that the temperature is 30 ℃ and the humidity is 95% to obtain dough after secondary fermentation;
step six, wrapping the crisps with the dough subjected to secondary fermentation to obtain mixed dough, rolling, folding and rotating the mixed dough for multiple times to manufacture dough sheets; the times of rolling, folding and rotating are 12 times, and the rotating angle is 90 degrees each time; the thickness of the dough sheet is 2.8 mm;
step seven, slicing the dough sheet, pressing the dough sheet to manufacture biscuit blanks;
and step eight, baking the biscuit blank at the temperature of 195 ℃ for 25min to obtain the biscuit.
< example 4>
The fermented biscuit is different from the fermented biscuit in the embodiment 3 in that konjak powder is pretreated, and the fermented biscuit is characterized in that:
step A, placing deionized water in a 90 ℃ water bath, adding konjac flour into the deionized water, stirring for 8min at constant temperature under the condition of the 90 ℃ water bath, and then sealing and standing for 83h at constant temperature in the 90 ℃ water bath to obtain swollen konjac flour; the weight ratio of the konjac flour to the deionized water is 1: 15;
step B, adding an alkaline gelling agent into the swollen konjac flour under stirring until the pH value of the swollen konjac flour is 11.2, stirring for 8min after the addition of the alkaline gelling agent is finished, and then sealing and standing for 2h to obtain konjac gel; the alkaline gelling agent is 10% lime milk;
step C, placing the konjac gel in 10 times of deionized water, standing for 48 hours, replacing the deionized water every 12 hours, then placing the konjac gel in 5 times of 95% edible alcohol, standing for 3 days, and replacing the edible alcohol every 10 hours to obtain replaced konjac gel;
d, freezing the replaced konjac gel at the temperature of minus 30 ℃ for 30min, then drying the konjac gel in a vacuum freeze dryer with the cold trap temperature of minus 50 ℃ and the vacuum degree of 10kPa for 24h, taking out the konjac gel, and crushing the konjac gel to obtain primarily treated konjac powder;
step E, soaking the primarily treated konjac flour in a seasoning liquid, fully stirring for 10min, placing in a microwave environment with the power of 500W, performing microwave radiation treatment for 3min, and then standing for 20min at 50-60 ℃ to obtain konjac sol; the seasoning liquid comprises orange juice, beef juice, rose juice and lemon juice in a weight ratio of 1:1:1: 0.1;
and F, freezing the konjac sol at the temperature of minus 30 ℃ for 30min, then drying the konjac sol in a vacuum freeze dryer with the temperature of a cold trap of minus 50 ℃ and the vacuum degree of 10kPa for 24h, taking out the konjac sol, and crushing the konjac sol through a 100-mesh screen to obtain the konjac sol.
The remaining conditions and parameters were the same as in example 3.
< comparative example 1>
A konjak, hawthorn and corn silk fermented biscuit and a manufacturing method thereof, which are different from the embodiment 3 in that 0.3 part of konjak powder is not added in the raw material formula; the remaining conditions and parameters were the same as in example 3.
< comparative example 2>
A konjak, hawthorn and corn silk fermented biscuit and a manufacturing method thereof, which are different from the embodiment 3 in that 6 parts of hawthorn powder are not added in the raw material formula; the remaining conditions and parameters were the same as in example 3.
< comparative example 3>
A konjak, hawthorn and corn silk fermented biscuit and a manufacturing method thereof, which are different from the embodiment 3 in that 6 parts of corn silk powder are not contained in the raw material formula; the remaining conditions and parameters were the same as in example 3.
< comparative example 4>
A konjak, hawthorn and corn silk fermented biscuit and a manufacturing method thereof are different from the embodiment 4 in that the konjak pretreatment process step does not have the steps A to C, namely, konjak powder is directly subjected to the process of the step E; the remaining conditions and parameters were the same as in example 4.
< comparative example 5>
A konjak, hawthorn and corn silk fermented biscuit and a manufacturing method thereof are different from the embodiment 4 in that steps E-F are not included in the konjak pretreatment process step, namely, the preliminary treatment konjak powder obtained in the step D is the pretreatment konjak powder; the remaining conditions and parameters were the same as in example 4.
< comparative example 6>
A konjak, hawthorn and corn silk fermented biscuit and a manufacturing method thereof, which are different from the embodiment 4 in that the konjak pretreatment process step does not comprise the steps C to E, namely, the konjak gel obtained in the step B is directly subjected to the process (drying) of the step F; the remaining conditions and parameters were the same as in example 4.
< test example 1>
The performance test was performed on the konjac flour of example 3 of the present invention, the pretreated konjac flour prepared in example 4 and comparative examples 4 to 6, as shown in table 8;
TABLE 8 Konjac flour Performance test
Glucomannan content (% dry weight) Viscosity (Pa. S) Peculiar smell of konjaku flour Colour(s)
Example 3 78.2 7.15 Concentration Light yellow
Example 4 90.9 7.34 Has no peculiar smell and has strong fragrance White colour (Bai)
Comparative example 4 77.3 15.8 None, light fragrance White colour (Bai)
Comparative example 5 92.4 7.56 Is free of White colour (Bai)
Comparative example 6 83.2 8.54 Is provided with White colour (Bai)
As can be seen from table 8, the konjac flour is subjected to the preliminary pretreatment to remove the peculiar smell of the konjac flour, the konjac flour viscosity is not increased while the glucomannan content is increased, and the flavor of the konjac flour can be improved by further soaking the konjac flour in the seasoning liquid.
< test example 2>
Sensory evaluation measurements (same as 1.5.1) were performed on the biscuits prepared in examples 3 to 4 of the present invention and comparative examples 1 to 6, and the respective scores were counted, with the results shown in table 9;
TABLE 9 sensory evaluation statistics
Example 3 Example 4 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Comparative example 6
Sensory evaluation 73.5 97.9 34.5 35.2 34.8 89.9 91.4 83.7
As can be seen from table 9, the sensory evaluation score of example 3 of the present invention is significantly higher than that of comparative examples 1 to 3, which indicates that the combination of konjac flour, hawthorn flour and corn stigma flour of the present invention can improve the mouthfeel of cookies; the sensory evaluation score of the example 4 is obviously higher than that of the example 3 and the comparative examples 4-6, which shows that the initial treatment of swelling, gelling, solution replacement, freezing and vacuum drying is carried out on the konjak, so that the peculiar smell in the konjak powder can be effectively removed, the mouth feel of the konjak powder is improved, the flavor and the mouth feel of the konjak powder are further improved by placing the konjak in a seasoning liquid for soaking, and the effect of greatly improving the mouth feel and the quality of the biscuit is further achieved.
The number of apparatuses and the scale of the process described herein are intended to simplify the description of the present invention. Applications, modifications and variations of the present invention will be apparent to those skilled in the art.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.

Claims (10)

1. The konjak, hawthorn and corn silk fermented biscuit is characterized by comprising the following raw materials in parts by weight: 285-290 parts of low-gluten flour, 0.2-0.4 part of konjac flour, 4-8 parts of hawthorn powder, 4-8 parts of corn stigma powder, 110-130 parts of water, 1-3 parts of yeast, 50-53 parts of grease, 0.9-1.3 parts of maltose, 11-14 parts of milk powder, 4.5-6.4 parts of salt, 0.8-1.2 parts of sodium bicarbonate and 0.5-0.9 part of ammonium bicarbonate.
2. The konjak, hawthorn and corn silk fermented biscuit of claim 1, which is characterized by comprising the following raw materials in parts by weight: 287.7 parts of low-gluten flour, 0.3 part of konjak powder, 6 parts of hawthorn powder, 6 parts of corn stigma powder, 120 parts of water, 2 parts of yeast, 51.5 parts of oil and fat, 1.1 parts of maltose, 12.5 parts of milk powder, 5.45 parts of salt, 1 part of sodium bicarbonate and 0.7 part of ammonium bicarbonate.
3. The konjak, hawthorn and corn silk fermented biscuit of claim 2, wherein the low-gluten flour, the konjak powder, the hawthorn powder and the corn silk powder all have a particle size of 80-120 meshes.
4. The method for making konjak, hawthorn and corn silk fermented biscuits according to any one of claims 1 to 3, characterized by comprising the following steps:
mixing low-gluten flour, konjac flour, hawthorn powder and corn stigma powder to obtain mixed powder, wherein the mixed powder is divided into three parts, the weight of the first part and the second part is 45% of that of the original mixed powder, and the weight of the third part is 10% of that of the original mixed powder; mixing the third mixed powder with part of salt and part of oil, and stirring uniformly to obtain the fried cake;
step two, mixing the first part of mixed powder with two thirds of water and yeast to prepare first-grade dough;
step three, performing primary fermentation on the primary dough to obtain a primary fermented dough;
step four, mixing the dough after primary fermentation with the second part of mixed powder, the rest of grease, maltose, milk powder, the rest of salt, sodium bicarbonate, ammonium bicarbonate and the rest of one third of water to prepare a second-level dough;
step five, performing secondary fermentation on the secondary dough to obtain dough after secondary fermentation;
step six, wrapping the crisps with the dough subjected to secondary fermentation to obtain mixed dough, rolling, folding and rotating the mixed dough for multiple times to manufacture dough sheets;
step seven, slicing the dough sheet, pressing the dough sheet to manufacture biscuit blanks;
and step eight, baking the biscuit blank to obtain the biscuit.
5. The manufacturing method of the konjac, hawthorn and corn stigma fermented biscuit as claimed in claim 4, wherein the primary fermentation in the third step and the secondary fermentation in the fifth step are both fermented under the environment of 28-32 ℃ and 92-98% of humidity; the time of the primary fermentation is 2-4 h, and the time of the secondary fermentation is 0.8-1.2 h.
6. The manufacturing method of the konjac, hawthorn and corn stigma fermented biscuit as claimed in claim 4, wherein the second step is specifically as follows: heating two thirds of water to 40-50 ℃, dissolving the yeast in the water, then adding the first part of mixed powder into the water, and stirring for 3-5 min to obtain the first-grade dough.
7. The manufacturing method of the konjac, hawthorn and corn silk fermented biscuit according to claim 4, wherein in the sixth step, the number of rolling, folding and rotating is 10-14, and each rotating angle is 90 °.
8. The manufacturing method of the konjac, hawthorn and corn stigma fermented biscuit as claimed in claim 4, wherein the thickness of the dough sheet in the sixth step is 2.5-3 mm.
9. The manufacturing method of the konjac, hawthorn and corn stigma fermented biscuit as claimed in claim 4, wherein in the eighth step, the baking temperature is 190-200 ℃ and the baking time is 20-30 min.
10. The method for making konjak, hawthorn and corn silk fermented biscuits according to claim 4, wherein the weight ratio of the part of salt to the rest of salt is 3.36:1, and the weight ratio of the part of oil to the rest of oil is 1: 0.27.
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CN102524707A (en) * 2012-01-06 2012-07-04 陕西天元隆农业科技有限公司 Konjac processing process
CN103404560A (en) * 2013-06-24 2013-11-27 吴祥忠 Preparation method for anti-hypertension dried bean curd stick cookies
CN104605292A (en) * 2015-03-05 2015-05-13 四川森态源生物科技有限公司 Preparation process of sulfur-free and high-purity konjac micropowder
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CN102524707A (en) * 2012-01-06 2012-07-04 陕西天元隆农业科技有限公司 Konjac processing process
CN103404560A (en) * 2013-06-24 2013-11-27 吴祥忠 Preparation method for anti-hypertension dried bean curd stick cookies
CN104605292A (en) * 2015-03-05 2015-05-13 四川森态源生物科技有限公司 Preparation process of sulfur-free and high-purity konjac micropowder
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