CN113854332B

CN113854332B - Cauliflower biscuit and preparation method thereof

Info

Publication number: CN113854332B
Application number: CN202111170798.0A
Authority: CN
Inventors: 孙雨阁; 薛勇; 蒋莹; 沈群; 刘丽君
Original assignee: China Agricultural University
Current assignee: China Agricultural University
Priority date: 2021-10-08
Filing date: 2021-10-08
Publication date: 2023-04-11
Anticipated expiration: 2041-10-08
Also published as: CN113854332A

Abstract

The invention provides a cauliflower biscuit and a preparation method thereof. The cauliflower biscuit comprises the following raw materials in parts by mass: 60 parts of whole wheat flour, 30-50 parts of low-gluten flour, 15-40 parts of cauliflower powder, 60-100 parts of grease, 20-40 parts of whole egg liquid, 3-5 parts of sugar substitute, 0.1-2 parts of baking powder and 0-2 parts of salt. The invention provides a cauliflower biscuit which is prepared from flour, cauliflower powder, grease and whole egg liquid as main raw materials. The cauliflower powder is rich in dietary fiber, so that the taste of the biscuit is improved, the specific baking flavor of cruciferous vegetables of the biscuit is given, and the taste and the flavor score of the biscuit are improved. The invention optimizes and adjusts the mixture ratio of the cauliflower powder and other raw materials, and avoids vegetable taste covering the fragrance in the biscuit; based on the foamability of the whole egg liquid, a fluffy sponge-like result is provided for the biscuit, so that the biscuit tastes more crisp, and the elasticity and chewiness of the biscuit are optimized.

Description

Cauliflower biscuit and preparation method thereof

Technical Field

The invention belongs to the technical field of baked food, and particularly relates to a biscuit taking vegetables as raw materials and a preparation method thereof.

Background

Cauliflower (Brassica oleracea var. Botrytis) is also known as cauliflower, broccoli or cauliflower, and belongs to Brassica species (Brassica oleracea l.) of the Brassica genus (Brassica) of the family brassicaceae (Cruciferae). From the middle of the nineteenth century into the southern China, cauliflower has become one of the most frequently eaten vegetables ^[1,2] 。

The cauliflower has high nutritive value, is rich in dietary fiber and has the function of delaying the rise of blood sugar. The research shows that ^[3] The cauliflower ball is rich in vegetable protein, and the protein content of the cauliflower ball is about 1.10-2.99%. The vitamin C and potassium are contained in the front of Cruciferae vegetable. The content of flavonoids in cauliflower is about 219 mg-kg ^-1 DW ^[4] Flavonoid as a blood vessel clearing agent with good effect has certain effect on preventing diseases ^[5] . On the other hand, the cauliflower resources in China are quite abundantAccording to the statistical data of the Food and Agriculture Organization (FAO), the planting area of the cauliflower in China in 2019 is about 54.7 million hectares, the yield is 1070.7 million tons, and the cauliflower yield accounts for about 35% of the global cauliflower yield. In addition, the planting area and the yield of the cauliflowers in China tend to increase year by year from 1990 to 2019. However, the utilization rate of the cauliflower in China is not high, the cauliflower is still used as fresh vegetables to be fried, cooked and the like in China at present, the product structure is single, and the utilization rate of raw materials is not high. At present, pizza crust using cauliflower as a main raw material has been developed abroad, and a new method is developed for realizing the value of the cauliflower. Although the Chinese reports on the efficacies of dietary fibers, flavonoids and other bioactive substances are not superior, the deep processing of the cauliflower rich in the dietary fibers and the flavonoids and the products thereof is still in a standstill, which restricts the utilization of the added value of the cauliflower to a certain extent. Therefore, certain research on the development of related products of cauliflower is needed, the cooperative communication with enterprises is enhanced, and the nutritional value of the cauliflower is fully utilized and realized, and meanwhile, greater economic benefit is brought to the enterprises.

The glycemic index can effectively reflect the change of the postprandial blood glucose concentration of a human body, and foods can be divided into three categories according to the GI value, namely low GI foods with GI less than or equal to 55, medium GI foods with GI less than 55 and high GI foods with GI more than or equal to 70. After the low GI food is ingested, the food stays in the digestive tract for a long time, the digestion and absorption rate is slow, the postprandial blood sugar reaction level is low, the secretion of insulin can be inhibited, and the fluctuation of blood sugar can be controlled.

The biscuits which are often used as hunger-appeasing foods have more eating scenes along with the continuous improvement of living standard of people, have higher requirements on the biscuit industry by the public, and can be healthier and have richer mouthfeel on the basis of meeting the satiety of people. The traditional biscuits are high in sugar and oil and are contrary to the health concept pursued by people at present, so that the generation index of blood sugar can be delayed by adding vegetable ingredients into the biscuits, and more choices are provided for people.

Reference documents

[1] Liu Ying, wang Chao briefly states the origin and classification of Brassica oleracea plants [ J ]. Northern horticulture, 2006 (04): 57.

[2] Duweili, ding Xiao Lei, the spread of cauliflower in China and its effects [ J ]. University of Qingdao agriculture bulletin (social science edition), 2019,31 (01): 75-78.

[3] Ding Yun Hua, he hong Ju, zhao Zhi, etc. different types of cauliflower are analyzed for main nutrition and quality [ J ]. Chinese vegetable, 2016 (04): 58-63.

[4] ChenGuilin, research progress on vegetable flavonoids [ J ] Chinese food and nutrition, 2007 (1): 57-59.

[5]Xiao Z P,Peng Z Y，Peng M J，et al.Flavonoids Health Benefits and Their Molecular Mechanism[J].Mini-Reviews in Medicinal Chemistry,2011,11(2):169-177.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a cauliflower biscuit.

The second purpose of the invention is to provide a preparation method of the cauliflower biscuits.

The technical scheme for realizing the above purpose of the invention is as follows:

the cauliflower biscuit comprises the following raw materials in parts by mass: 60 parts of whole wheat flour, 30-50 parts of low-gluten flour, 15-40 parts of cauliflower powder, 60-100 parts of grease, 20-40 parts of whole egg liquid, 3-5 parts of sugar substitute, 0.1-2 parts of baking powder and 0-2 parts of salt.

The preferred technical scheme of the invention comprises the following steps: the sugar substitute is a mixture of erythritol and sucralose according to the proportion of (3-5) to (0.05-0.1).

The grease is a combination of butter and shortening, and the mass ratio of the butter to the shortening is (40-60): (30-40).

The further preferable technical scheme of the invention is that the raw materials comprise the following components in parts by mass: 60 parts of whole wheat flour, 38-42 parts of low-gluten flour, 15-25 parts of cauliflower powder, 50-55 parts of butter, 30-35 parts of shortening, 25-30 parts of whole egg liquid, 3-5 parts of sugar substitute, 1-2 parts of baking powder and 0.8-1 part of salt.

The preparation method of the cauliflower biscuits comprises the following steps:

firstly, preparing the broccoli powder:

blanching: the cauliflower is cleaned and then put into water with the temperature of 95-100 ℃ for blanching.

Drying: wiping off the water on the blanched cauliflower, and drying at 70-80 ℃;

crushing: and (4) putting the dried and cooled cauliflower into a grinder for grinding and sieving.

Step two, making biscuits:

softening grease: softening the grease at room temperature until the surface of the grease can be easily pressed with fingers to form marks;

stirring: stirring oil to smooth, adding sugar substitute once or twice, continuously stirring until the volume of oil expands, adding whole egg liquid 2-4 times, stirring oil (stirring to fluffy and light, such as white feather),

premixing raw materials: mixing the rest raw materials;

dough preparation: adding the premixed raw materials into the beaten grease mixture, and uniformly mixing the premixed raw materials with the grease mixture until dry powder is invisible. Note that the operation time in this step should not be too long, so as to avoid the dough from becoming stringy due to excessive stirring. And putting the prepared and molded dough into a refrigerator at 4 ℃ for refrigeration for 30min, and taking out.

Molding: the dough was rolled flat to a thickness of about 5mm into a pancake, and the shape was cut with a die.

Baking: setting the baking temperature at 150-200 ℃ and baking for 7-15 min.

Wherein, the prepared cauliflower powder can be packaged and stored if not used immediately: the obtained cauliflower powder is put into a sealed tank and stored in a refrigerator at 4 ℃.

Wherein the blanching time is 2-4 min; the drying condition is that the drying is carried out for 10 hours at 75 ℃.

Wherein, the sieving is as follows: and putting the crushed cauliflower powder into a 60-target standard sample sieve for sieving.

Wherein, the dough is put into a refrigerator with the temperature of 4 ℃ for refrigeration for 20-50 min and then taken out after being prepared and molded.

Wherein, the raw material premixing comprises the following steps: sieving whole wheat flour, weak flour, cauliflower powder, baking powder and salt with 60 mesh sieve, and mixing.

According to the conditions of the baking equipment, the baking conditions can be as follows: setting the temperature of the oven at 150-170 ℃ with upper and lower fire, preheating for 5-20 min, then putting the biscuit into the oven, and baking for 8-12 min.

The invention has the beneficial effects that:

the invention provides a cauliflower biscuit which is prepared from flour, cauliflower powder, grease and whole egg liquid as main raw materials. The cauliflower powder is rich in dietary fiber, so that the taste of the biscuit is improved, the special baking flavor of cruciferous vegetables is given to the biscuit, and the taste and flavor score of the biscuit are improved. The invention optimizes and adjusts the mixture ratio of the cauliflower powder and other raw materials, and avoids vegetable taste covering the fragrance in the biscuit; based on the foamability of the whole egg liquid, a fluffy sponge-like result is provided for the biscuit, so that the biscuit tastes more crisp, and the elasticity and chewiness of the biscuit are optimized.

The GI value of the cauliflower biscuit is measured, the glycemic index is 64.32, and the biscuit belongs to medium GI food, because the cauliflower powder contains rich dietary fiber, the complexity of a starch system in the biscuit is increased, the digestion rate of the starch is reduced, and the GI value is reduced.

Drawings

FIG. 1 is a flow chart of the preparation of cauliflower powder.

FIG. 2 is a flow chart of the preparation of a cauliflower biscuit.

Figure 3 is a graph of the effect of butter and shortening addition on biscuit texture and mouthfeel.

FIG. 4 is a graph showing the effect of the addition of cauliflower powder on the texture and organoleptic properties of the biscuit.

FIG. 5 is a graph of the impact of whole egg liquid addition on biscuit textural properties and organoleptic properties.

FIG. 6 is a graph showing the texture and sensory effects of sugar replacement on cookies.

FIG. 7 is a principal component lithotripsy.

Fig. 8 is a graph showing the effect of the interaction between the butter shortening addition amount (a) and the cauliflower powder addition amount (B) on the normalized composite score (Z).

Fig. 9 is a graph showing the effect of the interaction between the butter shortening addition amount (a) and the whole egg liquid addition amount (C) on the normalized composite score (Z).

Fig. 10 is a graph showing the effect of the interaction between the amount of cauliflower added (B) and the amount of whole egg liquid added (C) on the normalized composite score (Z).

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

Unless otherwise specified, the test materials and the test instruments used in the specification are commercially available.

Unless otherwise specified, the parts in the examples are parts by mass, and the percentages are percentages by mass.

Example 1: preparation method of cauliflower powder

See figure 1 for a flow chart.

Blanching: cleaning fresh flower broccoli, and blanching in 100 deg.C water for 3min.

And (3) drying: wiping off the water on the blanched cauliflower, putting the cauliflower in a baking tray, and putting the cauliflower in an oven for baking for 10 hours at 75 ℃.

Crushing: and (4) putting the dried and cooled cauliflower into a grinder for grinding.

Sieving: and putting the crushed cauliflower into a 60-target standard sample sieve for sieving.

Packaging and storing: the obtained cauliflower powder is put into a sealed tank and stored in a refrigerator at 4 ℃.

Example 2: making biscuits according to basic formula

The basic formula of the cauliflower biscuits is as follows: 60 parts of whole wheat flour, 40 parts of low-gluten flour, 40 parts of cauliflower powder, 48 parts of butter, 32 parts of shortening, 20 parts of whole egg liquid, 4.92 parts of erythritol, 0.078 part of sucralose, 1 part of salt and 1 part of baking powder. The preparation process is shown in figure 2.

Softening grease: and (3) softening the butter and the shortening at room temperature until the surface of the butter and the shortening can be easily pressed with fingers.

Stirring: stirring the grease to be smooth, adding erythritol and sucralose twice, continuously stirring until the volume of the grease is expanded, adding the whole egg liquid three times, and stirring the grease to be white feather-shaped.

Premixing raw materials: sieving whole wheat flour, weak flour, cauliflower powder, baking powder and salt with 60 mesh sieve, and mixing.

Dough preparation: adding the premixed raw materials into the beaten grease mixture, uniformly mixing the premixed raw materials with the grease mixture by pressing until the dry powder is invisible. Note that the operation time in this step should not be too long to avoid over-stirring and making the dough stringy. And putting the prepared and molded dough into a refrigerator at 4 ℃ for refrigeration for 30min, and taking out.

Molding: the dough is rolled flat to a thickness of about 5mm and the shape is cut with a die.

Baking: setting the oven temperature at 160 deg.C, preheating for 10min, placing the biscuit in the oven, and baking for 10min.

And (3) cooling: and (4) after the biscuit is taken out of the oven, immediately transferring the biscuit to a normal-temperature baking tray, and cooling.

And (3) finished product: and putting the biscuits into a self-sealing bag for packaging.

Test example 1 one-factor test

Based on the basic formulation of example 2, the influence of the addition amounts of butter and shortening, of cauliflower powder, of whole egg liquid and of sugar substitute powder on the organoleptic and textural properties of the biscuit was investigated, respectively. Sensory evaluation was conducted by organizing 10 organoleptically trained classmates to score the color, appearance, texture, mouthfeel, and flavor of the cookies. Combined with the GB/T20980-2007 biscuit design sensory scoring standard, see Table 1:

table 1: evaluation standard of biscuit sensory evaluation experiment

Texture analysis the hardness, elasticity and chewiness of the biscuits were determined using a TA-xt. The lower the hardness and chewiness values, the stronger the crispy mouthfeel of the biscuit. The probe was selected as P/36R and each set was measured three times.

Data processing is expressed as mean ± standard deviation, data analysis and charting are performed using Excel 2019 and GraphPad Prism 7.0, and significance is checked using single factor analysis of variance in SPSS 25.0 software.

(1) Influence of addition amount of butter and shortening on biscuit quality

Under the existing research result in the laboratory, the ratio of butter to shortening is set as 3 to 2, so that the addition amount of the butter is 42 parts, 48 parts, 54 parts, 60 parts and 66 parts (the total mass of the whole wheat flour and the weak flour is 100 parts), the corresponding addition amount of the shortening is 28 parts, 32 parts, 36 parts, 40 parts and 44 parts, and the rest raw materials are consistent with the basic formula, cauliflower biscuits are made according to the methods of examples 1 and 2, the influence of the addition amount of the butter shortening on the texture and the sense of the biscuits is examined, and the appropriate addition amount of the grease is determined. The results are shown in tables 2, 3 and FIG. 3.

TABLE 2 influence of butter shortening addition on biscuit texture Properties TABLE

Note: all data are expressed in Mean ± SD format, and the letters represent significant differences in the paired sample one-way anova results.

TABLE 3 impact of butter shortening addition on biscuit organoleptic properties TABLE

As can be seen from fig. 3, the sensory score of the biscuit showed a tendency of increasing first and then decreasing with the increase in the butter shortening addition amount, and the sensory score value reached the highest when the butter shortening addition amount ratio was 48. The butter shortening gives the biscuit milk-flavored flavor and loose mouthfeel, but with the increase of the addition amount, the flavor of the grease can further cover the flavor of the cauliflower, and meanwhile, the biscuit becomes greasy in mouthfeel, so that the sensory score of the biscuit is reduced.

And (3) comprehensively integrating sensory evaluation and texture characteristics and operation difficulty in the actual experimental process, and selecting the butter shortening addition amount (in parts) as 48.

(2) Influence of the addition amount of cauliflower powder on the quality of biscuits

Setting the addition amount of the cauliflower powder as 20 parts, 30 parts, 40 parts, 50 parts and 60 parts (the total mass of the whole wheat flour and the low-gluten flour is 100 parts), and keeping the other raw materials consistent with the basic formula, making the cauliflower biscuit, observing the influence of the addition amount of the cauliflower powder on the texture and the sense of the biscuit, and determining the appropriate addition amount of the cauliflower powder.

TABLE 4 influence of the amount of cauliflower powder on the texture characteristics of the biscuit

Adding amount of cauliflower powder	Hardness of	Elasticity	Chewiness of the product
				20	6266.49±118.78 ^e	0.32±0 ^d	691.46±16.63 ^d
30	6923.07±34.4 ^d	0.36±0.01 ^c	903.72±38.16 ^cd
				40	7413.74±174.95 ^c	0.36±0.03 ^cd	1086.34±161.96 ^c
50	8106.5±23.72 ^b	0.41±0.02 ^b	1525.48±151.69 ^b
				60	9985.7±263.95 ^a	0.44±0.01 ^a	2155.5±215.09 ^a

As can be seen from FIG. 4, as the amount of broccoli powder added increases, the hardness of the biscuit also increases. This is probably because the cauliflower powder contains more dietary fiber and has stronger water absorption, and the cauliflower powder swells and foams during the dough forming process, but the biscuit hardness is continuously increased due to dehydration during the baking process. The variation trend of elasticity and chewiness is consistent with the variation trend of hardness, probably because more dietary fibers in the cauliflower powder have stronger water absorption and form stable colloid in the biscuit, so that the elasticity and chewiness of the biscuit are increased along with the increase of the addition amount of the cauliflower powder.

Table 5: influence table of cauliflower powder adding amount on biscuit sensory score

Analysis of the indexes in table 5 shows that, in terms of color, the overall trend is that as the addition amount of the cauliflower powder increases, the color score of the biscuit decreases, which may be that the dark brown color of the cauliflower powder after high-temperature baking has a certain influence on the color of the biscuit, and the influence on the color of the biscuit is larger as the amount of the cauliflower powder increases, so that the color score of the biscuit decreases. In appearance, although there was no significant difference in the scores of the groups, it was observed from observations of the finished biscuit that the biscuit was overall in appearance, but that the marginal definition of the biscuit decreased with increasing amounts of cauliflower. There were no significant differences in scores across groups on the organization, indicating that the organization structure was good, but specific changes required further analysis of the structural texture data. In terms of mouthfeel and flavor, the highest value appears when the addition amount of the biscuit is 30%, which is probably because the cauliflower powder is rich in dietary fiber, the mouthfeel of the biscuit is improved, and simultaneously the unique baking flavor of cruciferous vegetables is endowed to the biscuit, so that the mouthfeel and flavor score of the biscuit are increased. But as the amount of the cauliflower powder is increased, the taste of the biscuit is hardened, and the fragrance in the biscuit is covered by the vegetable taste, so that the sensory score of the biscuit is reduced.

By combining sensory and texture results, the biscuit has higher sensory score and texture characteristics when the addition amount of the cauliflower powder is 30%, so that the addition amount of the cauliflower powder is 30% as the optimal addition amount.

(3) Influence of whole egg liquid addition on biscuit quality

The method comprises the steps of preparing cauliflower biscuits by setting the adding amount of whole egg liquid as 10 parts, 15 parts, 20 parts, 25 parts and 30 parts (the total mass of whole wheat flour and low-gluten flour is 100 parts), and the other raw materials are consistent with a basic formula, examining the influence of the adding amount of whole egg liquid on the texture and the sense of the biscuits, and determining the appropriate adding amount of whole egg liquid.

Table 6: table for influence of whole egg liquid addition on biscuit texture characteristics

Adding amount of whole egg liquid	Hardness of	Elasticity	Chewiness of the product
				10	5768.94±109.47 ^d	0.3±0.02 ^c	489.19±26.83 ^c
15	6864.61±145.66 ^c	0.28±0.01 ^c	596.75±127.27 ^c
				20	7765.82±140.45 ^b	0.34±0.01 ^b	960.63±29.34 ^b
25	8138.33±107.06 ^a	0.4±0.02 ^a	1238.88±193.18 ^a
				30	6990.34±28.11 ^c	0.39±0.01 ^a	984.49±82.5 ^b

The sensory score has a peak value when the addition amount of the whole egg liquid is 25 parts, which may provide a fluffy spongy result for the biscuit due to certain foamability of the whole egg liquid, so that the biscuit is more crispy in taste, but the egg smell of the whole egg liquid is gradually obvious along with the increase of the parts, so that the sensory score is reduced.

Table 7: table for influence of whole egg liquid adding quantity on biscuit sensory characteristics

And (3) integrating sensory evaluation and texture characteristics, and selecting the optimal addition amount of 25 parts of whole egg liquid.

(4) Influence of sugar substitute addition on biscuit quality

Setting the addition amount of erythritol as 1.97 parts, 2.95 parts, 3.93 parts, 4.92 parts and 5.91 parts (the total mass of whole wheat flour and low-gluten flour is 100 parts), setting the addition amount of sucralose as 0.031 part, 0.047 part, 0.062 part, 0.078 part and 0.094 part, and referring to erythritol for the addition amount of sugar substitute: sucralose =98.44 parts: 1.56, calculating, wherein the proportion is 10 times of that of cane sugar in sweetness, so that 20 parts, 30 parts, 40 parts, 50 parts and 60 parts of cane sugar are added in sweetness, the rest raw materials are consistent with the basic formula, cauliflower biscuits are made, the influence of the addition amount of sugar substitute on the texture and the sense of the biscuits is considered, and the appropriate addition amount of the sugar substitute is determined.

As can be seen from figure 6, the hardness of the biscuit tends to decrease with the increase of the mass fraction of the sugar substitute powder, because the selected sugar substitute is erythritol and sucralose, and the erythritol has low water absorption, so that the formation of gluten structures in the biscuit is reduced, and the hardness of the biscuit is reduced. Some fluctuation in both elasticity and chewiness occurred, but the lowest appeared at an erythritol and sucralose addition ratio of 5.91 to 0.094, presumably because the substitution sugar added at a smaller amount did not affect the elasticity and chewiness of the biscuit much, and added to a certain amount had some effect on the biscuit.

Table 8: table of influence of sugar-substitute addition on biscuit texture characteristics

Sugar substitute adding amount (parts)	Hardness of	Elasticity	Chewiness of the product
				1.97:0.031	9010.16±122.34 ^a	0.35±0.02 ^a	1308.87±52.08 ^a
2.95:0.047	8568.23±356.71 ^b	0.32±0.01 ^ab	1059.85±172.57 ^b
				3.93:0.062	8294.39±29.07 ^b	0.33±0.01 ^ab	1034.29±90.85 ^b
4.92:0.078	7765.82±140.45 ^c	0.36±0.03 ^a	1086.34±161.96 ^ab
				5.91:0.094	7383.39±149.7 ^c	0.29±0.02 ^b	791.28±25.91 ^c

Sensory evaluation first showed a peak at an erythritol to sucralose ratio of 3.93, 0.062, and a peak at an erythritol to sucralose ratio of 5.91. The main reason is presumed to be the masking of the flavor of the cauliflower by the sweet taste, but considering the post-sweet taste of the sugar substitute in the mouth, the optimum level was selected when the erythritol and sucralose ratio was 3.93.

Table 9: table of the effect of sugar-substitute addition on the organoleptic properties of the biscuit

And (3) integrating sensory score and texture characteristics, and selecting the erythritol and sucralose with the ratio of 3.93.

Examples 3 to 5

Example 3 butter shortening addition amount 42 (unit is share), cauliflower powder addition amount 20, whole egg liquid addition amount 20; example 4 butter shortening addition amount 48, cauliflower powder addition amount 30, whole egg liquid addition amount 25; example 5 butter shortening addition amount 54, cauliflower powder addition amount 40, whole egg liquid addition amount 30. Examples 3-5 biscuits were prepared as in examples 1 and 2.

The optimal addition amounts of the cauliflower powder, the butter shortening, the whole egg liquid and the sugar substitute are determined in a single-factor experiment, because the influence of the addition amount of the sugar substitute on the biscuit is small, the addition amount of the cauliflower powder, the butter shortening and the whole egg liquid are selected as main influence factors of response surface experiment design, three-factor three-level response surface experiment design is carried out according to the center combination design principle of Box-Behnken, the three indexes influencing the biscuit quality are subjected to dimensionality reduction treatment by adopting a principal component analysis method, a comprehensive score is calculated, the normalized comprehensive score is used as a response value, and the optimal formula of the cauliflower biscuit is determined. In the response surface experiment factor level table, the example 3 level was set to-1; example 4 level was set to 0; example 5 level was set to 1. The relationship between the addition amount of butter shortening, the addition amount of cauliflower powder and the addition amount of whole egg liquid to the texture characteristics and sensory evaluation of the biscuit was studied in a response surface experiment, and the experimental results are shown in table 10.

Table 10: box-Behnken experimental design and results

And (3) carrying out principal component analysis on each measured index of the cauliflower biscuit quality to obtain the characteristic value, contribution rate and accumulated contribution rate of the biscuit original data, and extracting principal components of the factors with the characteristic value larger than 1. And then calculating the comprehensive score of each cauliflower biscuit according to a formula (1), and then carrying out normalization processing on the obtained comprehensive score F according to a formula (2). And respectively calculating a composite score and a normalized composite score.

F＝(F ₁ Y ₁ +F ₂ Y ₂ +F ₃ Y ₃ /C) (1)

Z＝(F-F _min )/(F _max -F _min ) (2)

In the formula: f is the comprehensive score; f ₁ 、F ₂ 、F ₃ Scores for

principal components

1, 2, 3; y is ₁ ，Y ₂ 、Y ₃ A characteristic value of the principal component; and C is a cumulative characteristic value.

Z is a normalized composite score; f is the comprehensive score; f _max The maximum value of the comprehensive score is obtained; f _min Is the minimum value of the composite score.

The experimental data are expressed by the mean value plus or minus standard deviation, response surface experimental Design and result analysis are carried out by using Design Expert 12, data analysis and graph making are carried out by using Excel 2019 and GraphPad Prism 7.0, and principal component analysis and significance difference analysis are carried out by using SPSS 25.0 software. The four indexes for evaluating the cauliflower are subjected to dimensionality reduction treatment by a Principal Component Analysis (PCA) to extract main components, so that the cauliflower biscuits are evaluated by adopting a comprehensive index mode.

Firstly, SPSS 25.0 is adopted to test the degree of association among all factors, and the test method used at this time is KMO and Butterworth spherical test. The KMO value in the test is 0.647, and the significance of the Butterworth sphericity test is less than 0.05, so that the correlation between data reaches a very significant level (p is less than 0.01), and the next principal component analysis can be carried out. In the lithotripsy chart of fig. 7, the abscissa represents the number of factors, and the ordinate represents the magnitude of the characteristic value. It can be seen from fig. 7 that the first two factors are on the same steep slope, and thus the first two factors are extracted as principal components.

Main component analysis is carried out on each index of table 10 for evaluating the cauliflower biscuits, and characteristic values, contribution rates and accumulated contribution rates of the indexes are shown in table 11. According to the principle that the accumulated contribution rate is larger than 85% when the main components are extracted, the contribution rate of 96.172% can be achieved by extracting the first two main components, and therefore, the comprehensive evaluation of the cauliflower biscuits can be performed by extracting the first two main components. The indices determining each principal component can be seen from the feature vectors of the principal indices in table 11, and the principal indices determining the 1 st principal component are chewiness, hardness, and elasticity; the main index for determining the 2 nd main component is sensory score.

Table 11: eigenvalue and contribution rate of correlation component

Principal component	Characteristic value	Contribution ratio (%)	Cumulative contribution ratio (%)
				1	2.840	71.011	71.011
2	1.006	25.161	96.172
				3	0.124	3.105	99.277
4	0.029	0.723	100.000

According to the scores of the main components, the comprehensive score F of each experimental group of the cauliflower biscuits can be calculated through a formula. However, because each index has a difference of unit and numerical value, in order to eliminate the influence of the variation of the variable itself, the comprehensive score F is further normalized according to a formula to obtain a score Z, and finally the score Z is used as a response value to perform response surface analysis.

Table 12: regression model analysis of variance

Establishing and testing a regression model of the response surface, taking the normalized comprehensive score Z as a response value, and performing data processing by using Design-Expert 12 to obtain a regression model equation:

Z＝0.9560+0.1138A-0.48B+0.2263C-0.0575AB-0.135AC+0.0025BC-0.1355A ² -0.158B ² -0.1505C ²

as can be seen from the ANOVA table, p is less than 0.0001, which indicates that the model is extremely significant. And the model R ² ＝0.9822，R ² adj =0.9593, which shows that the model is good in experimental fitting and high in reliability, so that the regression equation can be used for predicting the response value. As can be seen from Table 12, the first-order terms A, B and C of the model are extremely significant, the interaction term AC is significant, BC and AB are not significant, and the second-order term B is significant ² 、C ² It is very remarkable in that A ² The expression is obvious, and the factor which has the greatest influence on the response value is the addition amount of the cauliflower powder, and then the addition amount of the whole egg liquid and the addition amount of the butter shortening are obtained according to the F value of each factor.

As can be seen from fig. 8, when the fixed whole egg liquid addition level was 0, the interaction between the butter shortening addition level and the cauliflower powder addition level. It can be seen from the graph that when A > 80 and B > 30, the contours are dense, indicating that the total butter shortening addition and the cauliflower meal addition have a greater effect on the response Z of the broccoli cracker in this range. Continued increases in total butter shortening and broccoli meal resulted in a downward trend in response values.

As can be seen from fig. 9, when the fixed cauliflower powder addition was at 0 level, the interaction between butter shortening addition and whole egg liquid addition was observed. It can be seen that the response value Z shows a tendency of rising first and then falling with the increasing amount of whole egg liquid, mainly because the addition of butter shortening in excess makes the whole biscuit greasy and the flavor of the biscuit fall.

As can be seen in fig. 10, when the total added amount of the fixed butter shortening was at 0 level, the interaction between the added amount of the cauliflower powder and the added amount of the whole egg liquid. From the graph, it can be seen that when B is more than 30 and C is more than 25, the contour lines are dense, which shows that in the range, the response value Z of the cauliflower biscuits is greatly influenced by the addition amount of the cauliflower powder and the addition amount of the whole egg liquid. The response value is reduced by continuously increasing the addition amount of the cauliflower powder and the whole egg liquid.

The obtained response surface model is analyzed through software Design-Expert 12, the optimal formula parameters for making the cauliflower biscuits are 83.357 parts of butter shortening total adding amount, 20.000 parts of cauliflower powder adding amount and 27.965 parts of whole egg liquid adding amount, and the theoretical comprehensive score Z reaches 1.373. The optimal formula of the obtained cauliflower biscuits comprises 60 parts of whole wheat flour, 40 parts of low-gluten flour, 20 parts of cauliflower powder, 50.01 parts of butter, 33.34 parts of shortening, 28.00 parts of whole egg liquid, 3.93 parts of erythritol, 0.078 part of sucralose, 1 part of baking powder and 1 part of salt.

Example 6

The formula of the cauliflower biscuit comprises: 60 parts of whole wheat flour, 40 parts of low-gluten flour, 20 parts of cauliflower powder, 50.01 parts of butter, 33.34 parts of shortening, 28.00 parts of whole egg liquid, 3.93 parts of erythritol, 0.078 part of sucralose, 1 part of baking powder and 1 part of salt.

The preparation method is the same as that of example 1 and example 2.

Test example 2 measurement of glycemic index of Cauliflower biscuit

And (3) determining the GI value of the biscuit by using a complex enzyme hydrolysis method, determining the glucose content in the sample by using a glucose oxidase method determination kit, and determining the total starch content in the sample by using a starch content detection kit. The quality of the hydrolyzed starch can be calculated by multiplying the glucose value by the conversion factor of 0.9, and the hydrolysis rate of the biscuit can be further obtained.

And estimating the glycemic index according to the content of glucose in the in vitro digested starch. The formula (3) is used for first-order kinetic fitting, and the hydrolysis index of the sample, namely the hydrolysis rate, can be calculated by calculating the ratio of the area under the hydrolysis curve (AUC) of the sample to the area under the hydrolysis curve of a reference substance (white bread). The glycemic index of the reference white bread is defined as 100, and the hydrolysis rate is substituted into the formula (4), so that the estimated glycemic index of the sample can be calculated.

[C＝C _∞ (1-e ^-kt )] (3)

Wherein CC, CC ∞ and k represent the degree of hydrolysis of starch at t min, the maximum degree of hydrolysis and the kinetic constant

eGI＝39.71+0.549HI (4)

Wherein eGI represents the estimated glycemic index and HI represents the hydrolysis index.

The Estimated Glycemic Index (eGI) of the cookies of example 6 calculated to have a cauliflower Hydrolysis Index (HI) of 43.15 from equation (4)) was 64.32, which is a moderate Glycemic Index product.

The Estimated Glycemic Index (eGI) of the biscuits of examples 2-5 obtained by the same method is between 60 and 68, and the biscuits belong to products with medium Glycemic indexes.

Although the present invention has been described in the foregoing by way of examples, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.

Claims

1. The cauliflower biscuit is characterized by comprising the following raw materials in parts by mass: 60 parts of whole wheat flour, 38 to 42 parts of low gluten flour, 15 to 25 parts of cauliflower powder, 50 to 55 parts of butter, 30 to 35 parts of shortening, 25 to 30 parts of egg liquid, 3 to 5 parts of sugar substitute, 1 to 2 parts of baking powder and 0.8 to 1 part of salt;

the sugar substitute is a mixture of erythritol and sucralose according to the proportion of (3 to 5) to (0.05 to 0.1);

the cauliflower biscuit is prepared by the following steps:

firstly, preparing the cauliflower powder:

blanching: cleaning cauliflower, and blanching in water at 95-100 ℃;

drying: drying the water on the blanched cauliflower, and drying at 70-80 ℃;

crushing: putting the dried and cooled cauliflower into a grinder for grinding and sieving;

step two, making biscuits:

softening grease: softening the grease at room temperature until the surface of the grease can be easily pressed with fingers;

stirring: stirring the oil until the oil is smooth, adding sugar substitute once or twice, continuously stirring until the volume of the oil is expanded, adding the whole egg liquid for 2 to 4 times, and stirring the oil;

premixing raw materials: mixing the rest raw materials;

dough preparation: adding the premixed raw materials into the beaten grease mixture, uniformly mixing the premixed raw materials and the grease mixture by pressing until dry powder is invisible;

molding: rolling the dough to be flat, rolling the dough to be a pancake with the thickness of 3 to 7mm, and cutting the pancake into a shape by using a mold;

baking: setting the baking temperature to be 150-200 ℃ and baking for 7-15min.

2. The cauliflower biscuit of claim 1, wherein the blanching time is 2 to 4min; the drying condition is that the drying is carried out for 10 hours at 75 ℃.

3. The broccoli cookie of claim 1, wherein the sifting is: and putting the crushed cauliflower powder into a 60-target standard sample sieve for sieving.

4. The broccoli cookie of claim 1, wherein the raw material premix is: sieving whole wheat flour, low gluten flour, cauliflower powder, baking powder and salt with 60 mesh sieve, and mixing.

5. The cauliflower biscuit of claim 1, wherein the dough is prepared, molded, placed in a refrigerator at 4 ℃ for refrigeration for 20-50min, and taken out.

6. The cauliflower biscuit of any one of claims 1 to 5, wherein baking conditions are as follows: setting the temperature of an oven to be 150-170 ℃ with upper and lower fire, preheating for 5-20 min, then putting the biscuit into the oven, and baking for 8-12min.