CN114586816A - Gel jelly filled crisp biscuit - Google Patents

Gel jelly filled crisp biscuit Download PDF

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Publication number
CN114586816A
CN114586816A CN202210215508.8A CN202210215508A CN114586816A CN 114586816 A CN114586816 A CN 114586816A CN 202210215508 A CN202210215508 A CN 202210215508A CN 114586816 A CN114586816 A CN 114586816A
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China
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biscuit
parts
jelly
gel
esterified starch
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CN114586816B (en
Inventor
黄旭辉
冯楷博
朱蓓薇
佟毅
秦磊
李睿尧
葛宇琦
李义
田颖
董秀萍
代建军
周勇
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Dalian Polytechnic University
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Dalian Polytechnic 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Abstract

The invention relates to the field of food, and provides a gel core type crisp leisure biscuit which is good in palatability, nutritional and safe by combining gel jelly with high-fiber crisp biscuits and integrating the gel jelly and the high-fiber crisp biscuits into a biscuit baking process. The step baking is combined with a gel core filling process, and natural plant extracts such as bamboo leaves and the like are added to reduce the generation of harmful substances in the biscuit high-temperature baking process; the low-gluten flour is replaced by the esterified starch, so that the digestion energy supply characteristic and the structural characteristic of the biscuit are changed; erythritol and momordica grosvenori sugar are used for replacing the traditional sucrose, so that the consumption requirements of weight-losing people are met; on the basis of crisp biscuits, the nutrition structure is improved by adding bamboo leaf flavone elements, and more diversified and updated edible functions are embodied; the jelly is combined with the biscuit, so that the defects that the biscuit is difficult to swallow and has dry taste in the eating process are effectively overcome. The process method is simple, economical and convenient, and the produced gel jelly core-filled crisp biscuit has good palatability, beautiful appearance, good efficacy, low fat and low sugar and has unique flavor.

Description

Gel jelly core-filled crisp biscuit
Technical Field
The invention relates to the technical field of food processing, in particular to a gel jelly filled crispy biscuit and a preparation method and application thereof.
Background
Along with the enhancement of the diet health consciousness of people, the health nutritive value of leisure food is more and more valued when a convenient and fast life style is pursued. The biscuit is used as an important leisure food in China, and mainly develops towards the direction of individuation, refinement, functionalization and nutrition.
The traditional biscuits, such as cookies, not only have dry mouthfeel, but also have the problem of difficult swallowing; in the chewing process, the biscuit crumbs are easy to form sticky biscuit mud under the action of saliva, and the sticky biscuit mud is adhered to teeth or the surface of oral mucosa, so that the oral discomfort can be caused. For the above reasons, the conventional cookies are apt to produce a feeling of eating boredom to consumers.
The gel jelly is a gel product with high water content, easy swallowing and good taste, has low energy and can cause a certain satiety, so the gel jelly is suitable for people with weight loss. In addition, the gel jelly is used as an important flavor and nutrient carrier, and can effectively load and store more nutrient elements.
Disclosure of Invention
[ problem ] to
In order to solve the problems that the traditional biscuit is high in sugar and fat, dry in taste and even difficult to swallow, and the mouth discomfort caused by tooth adhesion in the chewing process, the invention aims to combine gel jelly and the biscuit on the basis of reducing fat and blood sugar, and develops a novel gel jelly filled crisp biscuit.
[ solution ]
The invention aims to develop a gel jelly filled crisp biscuit, which organically combines gel jelly and biscuits, improves the defects of high fat and high sugar and dry mouthfeel of the traditional biscuit, improves the easy swallowing property of the biscuit and enriches the nutritional components of biscuit food.
The invention aims to provide a gel jelly filled crisp biscuit, which comprises a hollow crisp biscuit and gel jelly; an edible film coating is arranged in the inner cavity of the hollow crisp biscuit; the gel jelly is positioned in the inner cavity of the hollow crisp biscuit; said edible film coating separating said gel jelly from said hollow cracker;
in the research of the invention, it is found that the low fat and low sugar of the biscuit needs to be realized, the contents of key ingredients of butter, cane sugar and low-gluten flour in the crisp biscuit need to be reduced, and the following technical problems exist in how to keep the good taste and the good flavor of the biscuit after reduction: 1. butter, cane sugar and low-gluten flour can generate Maillard reaction at high temperature, and the weakening of flavor characteristics can be avoided after the raw materials are reduced; 2. after the butter, the cane sugar and the low-gluten flour are mixed with the egg white, the starch and the protein can be crosslinked, the special texture characteristics can be formed along with the baking process, the undesirable characteristics of dough collapse, unstable structure and the like can be caused after the starch, the cane sugar and the low-gluten flour are removed, and how to add other beneficial ingredients to maintain the high-quality taste of the biscuit. In order to solve the technical problems, the formula of the crisp biscuit comprises the following components in parts by mass:
15-25 parts of egg liquid, 2-4 parts of xylitol, 2-4 parts of erythritol, 2-4 parts of momordica grosvenori sugar and 0.01-0.1 part of bamboo leaf extract; 6-10 parts of butter; 35-50 parts of whole wheat flour, 10-15 parts of oat, 0.2-0.5 part of baking soda and esterified starch with the mass fraction of 10%.
Wherein the esterified starch is hydroxypropyl distarch phosphate (FM113) with the degree of substitution of 4.3 percent and acetylated distarch adipate (FM121) with the degree of substitution of 1.6 percent or the two are compounded according to the mass ratio of 1 (0.2-5).
According to the formula, the sucrose is replaced by the compounded xylitol, erythritol and momordica fructose, so that the heat of the biscuit is reduced, the influence of the single xylitol, erythritol or momordica fructose on the structure and the flavor of the biscuit is poorer than that of the sucrose, and the action effect is closer to that of the sucrose after compounding. On the basis, esterified starch is further introduced to replace low-gluten flour, wherein the hydroxypropyl distarch phosphate with the degree of substitution of 4.3 percent and the acetylated distarch adipate with the degree of substitution of 1.6 percent have better thermal stability, shearing stability, elasticity, hardness, consistency, viscosity and the like, and can effectively form a stable cross-linked structure with xylitol, erythritol, momordica grosvenori fructose, whole wheat flour, egg liquid and the like after being further compounded, and excellent flavor can be formed after thermal processing, so that the defects brought by butter, cane sugar and low-gluten flour are reduced. The hydroxypropyl distarch phosphate with the substitution degree of 4.3 percent, the acetylated distarch adipate with the substitution degree of 1.6 percent, the xylitol, the erythritol, the momordica fructose, the whole wheat flour and the egg liquid of the invention are mutually supported in function, new technical effects which are not disclosed by the prior art, such as texture optimization, flavor optimization and the like are obtained, the technical effect in the aspect of space structure crosslinking after combination is superior to the sum of the single components, namely the unexpected improvement on the 'quantity' is obtained, and the 1+1>2 synergistic effect is achieved.
In the research of the invention, the combination of the gel jelly and the crisp biscuit has the following technical problems: the gel jelly is easy to dehydrate along with the storage process, the structure of the biscuit is easy to change, the taste is poor, and meanwhile, the dehydrated jelly loses the lubricating taste and the effect of assisting swallowing. In order to solve the technical problems, the formula of the gel jelly comprises the following components in parts by mass:
5-8 parts of white bean jelly, 1-5 parts of esterified starch, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract.
The esterified starch is added to the components of the formula, the esterified starch is compounded by 4.8 percent of hydroxypropyl distarch phosphate and 3.9 percent of hydroxypropyl distarch phosphate, the two esterified starches with different degrees of substitution have higher water retention property, acid resistance, thermal stability and storage stability, and are mutually supported in function, so that the novel technical effects which are not disclosed by the prior art, such as high water retention property, no water loss in a steady state of a result in a thermal processing process and the like, are obtained, the combined technical effects of the thermal stability and the water retention of the jelly are more superior to the sum of the individual components, the unexpected improvement on 'quantity' is obtained, and the synergistic effect of 1+1>2 is achieved.
To address the problem of dough structure degradation from the removal of low gluten flour, butter and sucrose, as an embodiment of the invention, the esterified starch in the crisp biscuit is: hydroxypropyl distarch phosphate with a degree of substitution of 4.3% and acetylated distarch adipate with a degree of substitution of 1.6%. The composite esterified starch can effectively form a stable dough structure with other low-fat and low-sugar ingredients.
In order to solve the problem of liquid gel core filling caused by compact structure of baked biscuit, as an embodiment of the invention, the hollow crisp biscuit is obtained by at least two parts which are fixed by bonding oat paste; and hole sites for core injection are arranged on the hollow crisp biscuits. Provides a scheme for the industrialized and automatic production of gel jelly crisp biscuits.
In order to further prolong the storage time of the biscuit and overcome the defects caused by direct contact of the gel jelly and the biscuit, as an embodiment of the invention, the formula of the edible film coating comprises the following components in parts by mass: 0.5-2 parts of chitosan and 0.5-2 parts of gelatin. The stable effect of the gel crisp biscuit stored for 30 days at normal temperature is realized, the jelly does not lose water, and the structure of the biscuit does not deteriorate.
In order to solve the problem of high fat and high sugar of the biscuit, as an embodiment of the invention, the formula of the hollow crisp biscuit comprises the following components in parts by mass: 15-25 parts of egg liquid, 2-4 parts of xylitol, 2-4 parts of erythritol, 2-4 parts of momordica grosvenori sugar and 0.01-0.1 part of bamboo leaf extract; 6-10 parts of butter; 35-50 parts of whole wheat flour, 10-15 parts of oat, 15-24 parts of esterified starch and 0.2-0.5 part of baking soda. The addition amount of butter is reduced, sucrose is removed, low-gluten flour is replaced by esterified starch, the low-fat and low-sugar effects are realized, and the mouthfeel and flavor characteristics of the biscuit are maintained.
In order to solve the problems of dry mouthfeel and difficulty in swallowing caused by the crisp biscuits, the second purpose of the invention is to provide a preparation method of gel jelly filled crisp biscuits, which comprises the following steps:
the formula of the crisp biscuit comprises the following components in parts by mass:
15-25 parts of egg liquid, 2-4 parts of xylitol, 2-4 parts of erythritol, 2-4 parts of momordica grosvenori sugar and 0.01-0.1 part of bamboo leaf extract; 6-10 parts of butter; 35-50 parts of whole wheat flour, 10-15 parts of oat, 15-24 parts of esterified starch and 0.2-0.5 part of baking soda;
the formula of the edible film comprises the following components in parts by weight:
0.5-2 parts of chitosan and 0.5-2 parts of gelatin;
the formula of the gel jelly comprises the following components in parts by mass:
5-8 parts of white bean jelly, 1-5 parts of esterified starch, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract;
(1) processing and forming of dough:
s1, mixing egg liquid, xylitol, erythritol, fructus Siraitiae Grosvenorii fructose, and folium Bambusae extract thoroughly, and foaming;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori fructose, fully mixing and beating until the butter becomes light in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, mixing the whole wheat flour, the oat, the esterified starch, the baking soda and the mixture obtained in the step S3 uniformly, kneading the mixture into a dough with a smooth surface, standing the dough for 3 to 10min, processing and molding the dough by using a mold, and then putting the dough into a refrigerator for freezing for 0.5 to 2 hours;
the mold is used for processing the dough into the shapes of a thin-wall groove and a sealing cover, a hole site for core injection is arranged in the sealing cover, and the sealing cover is matched with a notch of the thin-wall groove; the stable hollow biscuit shape is formed, the gel jelly is easy to be filled in the core, and the industrial and automatic production is convenient.
(2) Preparing an edible film solution:
compounding chitosan and gelatin according to the proportion of (0.5-2) to (0.5-2), adding the compounded compound into water according to the proportion of 4-7g/100mL of water, heating, mixing and homogenizing to obtain an edible film solution;
(3) compounding the edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of the container consisting of the thin-wall groove of the dough obtained in the step (1) and the sealing cover, and baking for 2-8min at the temperature of 130-;
(4) preparing hollow crisp biscuits:
in order to further prolong the storage time of the biscuit and the defects caused by direct contact of the gel jelly and the biscuit, the biscuit groove and the biscuit cover, the inner cavity of which is provided with the edible film coating, obtained in the step (3) are adhered and fixed by oat paste and are placed in an oven for gradient baking: baking at 140-; the stable effect of the gel crisp biscuit stored for 30 days at normal temperature is realized, the jelly does not lose water, and the structure of the biscuit does not deteriorate.
(5) Preparing gel jelly and injecting cores:
mixing 5-8 parts of white bean jelly, 1-5 parts of esterified starch, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract, adding clear water with the mass of 8-18 times of that of the raw materials according to the proportion of the raw materials to the liquid, stirring and uniformly mixing, heating and boiling until the white bean jelly is completely melted, boiling for 1-5min, and cooling to room temperature to obtain a gel jelly solution; and (5) injecting the non-solidified gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through the hole for core injection, and then cooling to room temperature to obtain the gel jelly core injection crisp biscuit.
The third purpose of the invention is to provide the application of the gel jelly filled short biscuit in the preparation of the leisure biscuit.
The fourth purpose of the invention is to provide the application of the gel jelly filled crispy biscuit prepared by the method in the preparation of leisure biscuits.
[ technical effects ]
1. The invention is innovative from the biscuit manufacturing process, combines the gel jelly and the oat biscuit part, and relieves the dry taste. The gel part can also stick biscuit crumbs in the chewing process, and the uncomfortable feeling of the oral cavity is reduced. The biscuit can be instantly moistened when being eaten on the basis of being crisp, and the defects of weariness and difficult swallowing of consumers are overcome.
2. The starch is esterified with different degrees of substitution, so that the structural characteristic changes of starch such as different water retentivity, viscosity, acid resistance, thermal stability, shearing stability, storage stability, consistency, elasticity, hardness and the like are realized, the low-gluten flour is replaced by the composite esterified starch, and the problem of stable deterioration of the dough structure caused by the lack of sucrose, butter and low-gluten flour is solved; meanwhile, the compound low-gluten flour is added into the jelly, so that the problems of easy water loss and poor water retention performance in the storage process of the jelly are solved.
3. The gradient baking realizes dough gelatinization directional control and biscuit structure preforming, facilitates gel jelly core filling, avoids possible structure damage caused by soaking of liquid raw materials into dough, and maintains the water-retaining gel property of jelly and the excellent crisp taste and flavor property of biscuits.
4. The invention utilizes the edible film, effectively avoids the defects of water absorption of the biscuit and water loss of the jelly in the storage process after the biscuit and the jelly are combined, and effectively keeps the crisp characteristic of the biscuit and the tender and water-saturated characteristic of the jelly.
5. The invention uses the esterified starch to replace low-gluten flour, and adopts the erythrose fructose and the momordica grosvenori fructose as the sugar source of the biscuit, thereby effectively improving the flavor characteristics and the taste of the biscuit and the jelly, improving the overall palatability, improving the nutritional characteristics of the biscuit, and highlighting the low-calorie high-nutrition attributes.
6. According to the invention, the bamboo leaf extract is added into the biscuit, and the health care effect of the biscuit is improved by utilizing the functions of antioxidation, anti-aging, bacteriostasis, antipyresis and blood sugar regulation of the bamboo leaf extract. Meanwhile, by utilizing the interaction relationship of the bamboo leaf extract and the biscuit raw materials at high temperature, the generation of harmful substances in the high-temperature baking process of the biscuits is effectively reduced, and the health attribute of the biscuits is improved.
In conclusion, the invention combines the processes of baking, coating and filling the biscuit, and develops a new product which combines the jelly and the biscuit and effectively solves the defects of difficult swallowing, dry mouthfeel and the like in the edible process of the biscuit. Meanwhile, erythritol and momordica grosvenori sugar are used for replacing traditional sucrose in biscuit processing, and consumption requirements of weight-losing people are met; the low-gluten flour is replaced by the esterified starch, so that the digestion energy supply characteristic and the structural characteristic of the biscuit are changed; the added bamboo leaves and other natural plant extracts reduce the generation of harmful substances in the high-temperature baking process of the biscuits and show more diversified and updated edible functions.
Drawings
FIG. 1 is a comparison of sensory evaluation of conventional high-sugar and high-fat cookies, blood sugar and blood fat reducing cookies without modified starch, and cookies made by adding different contents of esterified starch (FM113 or FM121) according to the present invention, wherein FM113 is hydroxypropyl distarch phosphate with a degree of substitution of 4.3%; FM121 is acetylated distarch adipate with a degree of substitution of 1.6%.
FIG. 2 is a comparison of the odor intensity and chewiness of biscuits prepared by adopting FM113 and FM121 according to different compounding ratios, wherein the addition amount (accounting for the mass percentage of the formula raw materials) of mixed esterified starch compounded by FM113 and FM121 is 10%, the abscissa compounding ratio refers to the mass ratio of FM121 to FM113, 0-1 is that only FM121 is added, and 1-0 is that only FM113 is added.
Fig. 3 is a photograph of a short biscuit made by an embodiment of the present invention.
Fig. 4 shows the specific comparison of the flavor, color and texture of the traditional high-sugar and high-fat biscuit (traditional biscuit) and the FM113 and FM121 compound esterified starch biscuit (modified starch biscuit added), wherein the addition amount (in percentage by mass of the formula raw materials) of the esterified starch FM113 or FM121 in the preparation process of the optimized FM113 and FM121 compound esterified starch biscuit is 10%, and the mass ratio of FM121 to FM113 is 1: 1.
FIG. 5 is the optimization of the gradient baking for the comprehensive sensory score of the biscuit, wherein 160-10 represents baking at constant temperature of 160 ℃ for 10min, and other marks can be analogized.
Figure 6 is the gel strength optimization results for gel jelly gels of different esterified starch formulations.
Fig. 7 is a photograph of gel jelly according to an embodiment of the present invention.
Detailed Description
According to the performance testing method provided by the embodiment of the invention, the sensory evaluation method refers to a method of Liu Bing Xue and the like published in 'coarse cereal nutrition fortification cookies formula optimization research' in modern rural science and technology; measuring the texture characteristics by adopting a TA.XT PlusC texture analyzer of Stable Micro Systems company in UK in a TPA mode; and identifying volatile components by adopting an Agilent gas chromatography-mass spectrometer and SPME in a sample introduction mode and combining with an NIST library, and counting the odor intensity. Performing fragrance analysis under 10 odor sensor matrixes by using a German AIRSENSE Portable Electronic Nose Pen3 Electronic Nose; the color difference was analyzed using an ultrascan pro colorimeter in color difference mode.
TABLE 1 organoleptic evaluation of biscuits
Figure BDA0003534357940000061
The preparation method of the gel jelly filled crispy biscuit in the embodiment of the invention comprises the following steps:
the formula of the crisp biscuit comprises the following components in parts by weight:
15-25 parts of egg liquid, 2-4 parts of xylitol, 2-4 parts of erythritol, 2-4 parts of momordica grosvenori sugar and 0.01-0.1 part of bamboo leaf extract; 6-10 parts of butter; 35-50 parts of whole wheat flour, 10-15 parts of oat, 15-24 parts of esterified starch and 0.2-0.5 part of baking soda;
the formula of the edible film comprises the following components in parts by weight:
0.5-2 parts of chitosan and 0.5-2 parts of gelatin;
the formula of the gel jelly comprises the following components in parts by mass:
5-8 parts of white bean jelly, 1-5 parts of esterified starch, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract;
(1) processing and forming of dough:
s1, mixing egg liquid, xylitol, erythritol, fructus Siraitiae Grosvenorii fructose, and folium Bambusae extract thoroughly, and foaming;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori fructose, fully mixing and beating until the butter becomes light in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, mixing the whole wheat flour, the oat, the esterified starch, the baking soda and the mixture obtained in the step S3 uniformly, kneading the mixture into a dough with a smooth surface, standing the dough for 3 to 10min, processing and molding the dough by using a mold, and then putting the dough into a refrigerator for freezing for 0.5 to 2 hours;
the mold is used for processing the dough into the shapes of a thin-wall groove and a sealing cover, a hole site for core injection is arranged in the sealing cover, and the sealing cover is matched with a notch of the thin-wall groove; the stable hollow biscuit shape is formed, the gel jelly is easy to be filled in the core, and the industrial and automatic production is convenient.
(2) Preparing an edible film solution:
compounding chitosan and gelatin according to the proportion of (0.5-2) to (0.5-2), adding the compounded compound into water according to the proportion of 4-7g/100mL of water, heating, mixing and homogenizing to obtain an edible film solution;
(3) compounding an edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of the container consisting of the thin-wall groove of the dough obtained in the step (1) and the cover, and baking for 5min at 140 ℃ to obtain a biscuit groove with an edible film coating in the inner cavity and a biscuit cover;
(4) preparing hollow crisp biscuits:
in order to further prolong the storage time of the biscuits and overcome the defects caused by direct contact of gel jelly and the biscuits, a biscuit groove with an edible film coating arranged in an inner cavity obtained in the step (3) and a biscuit cover are adhered and fixed by oat paste and are placed in an oven for gradient baking: baking at 145 deg.C for 5min, baking at 160 deg.C for 5min, and baking at 170 deg.C for 15 min. Obtaining hollow crisp biscuits; the stable effect of the gel crisp biscuit stored for 30 days at normal temperature is realized, the jelly does not lose water, and the structure of the biscuit does not deteriorate.
(5) Preparing gel jelly and injecting cores:
mixing 5-8 parts of white bean jelly, 1-5 parts of esterified starch, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract, adding clear water with the mass of 8-18 times of that of the raw materials according to the proportion of the raw materials to the liquid, stirring and uniformly mixing, heating and boiling until the white bean jelly is completely melted, boiling for 3min, and cooling to room temperature to obtain a gel jelly solution; and (4) injecting the non-solidified gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through the hole for core injection, and then cooling to room temperature to obtain the gel jelly core injection crisp biscuit.
The invention adopts the form of combining jelly and biscuits, effectively improves the eating quality of the biscuits, refers to the method of 'coarse cereal nutrition fortification cookie formula optimization research' in modern rural science and technology of Liu Bing Xue and the like, adopts a sensory evaluation method, improves the sensory score of a new product by 20 percent compared with the traditional cookies, has higher consumer acceptability, adopts a TA.XT PlusC texture instrument of British Stable Micro Systems company to measure the biscuits added with esterified starch in a TPA mode, and improves the chewing property of the biscuits by 10 percent compared with the traditional cookies; compared with the traditional cookies by adopting a German AIRSENSE Portable Electronic Nose Pen3 Electronic Nose under 10 odor sensor matrixes, the flavor intensity of the product is improved by 15 percent compared with that of the traditional cookies; the color of the product is compared with that of the traditional cookies by adopting an American ultrascan pro color measuring instrument in a color difference mode, the color difference between the product and the traditional cookies is not obvious, and the product has good appearance; the gel property of the jelly gel is measured in a gel strength mode by adopting a TA.XT PlusC texture analyzer of Stable Micro Systems company in UK, and the gel property of the jelly gel added with the esterified starch is improved by 27 percent; the gel jelly filled biscuit is stored, and the biscuit does not absorb water obviously and the jelly does not lose water obviously for 7 days at normal temperature, so that the product state is good.
Example 1:
a gel jelly filled crispy biscuit with bamboo leaf flavor is characterized by being prepared from the following raw materials in parts by weight (g):
butter 20, erythrose 5, momordica grosvenori 5, eggs 56, whole wheat flour 70, hydroxypropyl distarch phosphate esterified starch 5, acetylated distarch adipate esterified starch 5, oats 30, bamboo leaf extract 10, white bean jelly 25, fruit juice 50, water 200, chitosan 5 and gelatin 5.
The preparation process comprises the following steps:
1) and (3) whipping butter by using a whipping device, and pouring erythrose sugar, momordica grosvenori sugar and butter twice for continuous whipping until the butter is light yellow.
2) Pouring egg liquid into the mixture obtained in the step 1) twice, and continuously fermenting the egg liquid and the butter until the mixture turns into feather color.
3) Mixing the three kinds of flour, adding into the mixture for four times, and making into paste.
4) Mixing 1), 2) and 3), kneading into dough with smooth surface, standing for 5min, and molding with a mold.
5) Freezing the substance obtained in the step 4) in a refrigerator for one hour.
6) Compounding chitosan and gelatin in proportion, adding a proper amount of water, heating, mixing and homogenizing;
7) coating the film solution prepared in the step 6) on the surface of the inner cavity wall of the dough formed in the step 5), and baking for 5min at the temperature of 140 ℃;
8) fixing the part of the biscuit groove and the part of the cover part molded in the step 7) with oat paste, placing the fixed part in an oven for gradient baking, baking at 145 ℃ for 5min, baking at 170 ℃ for 15min, and baking at 160 ℃ for 5 min.
9) Mixing the white bean jelly, esterified starch, fresh fruit juice and folium Bambusae extract, adding appropriate amount of water, stirring, decocting with slow fire until the white bean jelly is completely melted, boiling for 3min, and cooling.
10) And (3) injecting the unset gel jelly solution prepared in the step 9) into the hollow crisp biscuit prepared in the step 8), and cooling to room temperature to obtain the gel jelly filled crisp biscuit.
Example 2:
a gel jelly filled crispy biscuit with a green tea flavor is characterized by being prepared from the following raw materials in parts by weight (g):
butter 10, erythrose 4, momordica grosvenori 4, eggs 25, whole wheat flour 50, hydroxypropyl distarch phosphate esterified starch 12, acetylated distarch adipate esterified starch 13, oats 15, bamboo leaf extract 2, white bean jelly 8, fruit juice 8, green tea powder 10, water 200, chitosan 2 and gelatin 2.
The preparation process comprises the following steps:
1) and (3) whipping butter by using a whipping device, and pouring erythrose sugar, momordica grosvenori sugar and butter twice for continuous whipping until the butter is light yellow.
2) Pouring egg liquid into the mixture obtained in the step 1) twice, and continuously fermenting the egg liquid and the butter until the mixture turns into feather color.
3) Mixing the three kinds of flour, adding into the fermented flour for four times, adding appropriate amount of tea powder, and making into paste.
4) Mixing 1), 2) and 3), kneading into dough with smooth surface, standing for 8min, and molding with mold.
5) Putting the obtained substance in the step 4) into a refrigerator for freezing for 2 h.
6) Compounding chitosan and gelatin in proportion, adding a proper amount of water, heating, mixing and homogenizing;
7) coating the film solution prepared in the step 6) on the surface of the inner cavity wall of the dough formed in the step 5), and baking for 3min at 145 ℃;
8) fixing the part of the biscuit covering the part formed in the step 7) and the part of the cover with oat paste, placing the fixed part in an oven for gradient baking, baking at 140 ℃ for 6min, baking at 175 ℃ for 15min, and baking at 165 ℃ for 3 min.
9) Mixing the bean jelly, esterified starch, fresh fruit juice, folium Bambusae extract and green tea powder, adding appropriate amount of water, stirring, decocting with slow fire until the bean jelly is completely melted, boiling for 4min, and cooling.
10) And (3) injecting the unset gel jelly solution prepared in the step 9) into the hollow crisp biscuit prepared in the step 8), and cooling to room temperature to obtain the gel jelly filled crisp biscuit.
Example 3:
a strawberry-flavored gel jelly filled-core crispy biscuit is characterized by being prepared from the following raw materials in parts by weight (g):
butter 8, erythrose 3, momordica grosvenori fructose 2, eggs 20, whole wheat flour 40, hydroxypropyl distarch phosphate esterified starch 10, acetylated distarch adipate esterified starch 10, oats 10, bamboo leaf extract 3, white bean jelly 6, strawberry juice 15, water 200, chitosan 2 and gelatin 1.
The preparation process comprises the following steps:
1) and (3) whipping butter by using a whipping device, and pouring erythrose sugar, momordica grosvenori sugar and butter twice for continuous whipping until the butter is light yellow.
2) Pouring egg liquid into the mixture obtained in the step 1) twice, and continuously fermenting the egg liquid and the butter until the mixture turns into feather color.
3) Mixing the three kinds of flour, adding into the mixture for four times, adding appropriate amount of strawberry juice, and forming into paste.
4) Mixing 1), 2) and 3), kneading into dough with smooth surface, standing for 5min, and molding with mold.
5) Putting the obtained substance in the step 4) into a refrigerator for freezing for 0.5 h.
6) Compounding chitosan and gelatin in proportion, adding a proper amount of water, heating, mixing and homogenizing;
7) coating the film solution prepared in the step 6) on the surface of the inner cavity wall of the dough formed in the step 5), and baking for 5min at the temperature of 140 ℃;
8) fixing the part of the biscuit groove and the part of the cover part molded in the step 7) with oat paste, placing the fixed part in an oven for gradient baking, baking at 145 ℃ for 5min, baking at 170 ℃ for 20min, and baking at 168 ℃ for 5 min.
9) Mixing the bean jelly, esterified starch, strawberry juice, folium Bambusae extract, and green tea powder, adding appropriate amount of water, stirring, decocting with slow fire until the bean jelly is completely melted, boiling for 2min, and cooling.
10) And (3) injecting the unset gel jelly solution prepared in the step 9) into the hollow crisp biscuit prepared in the step 8), and cooling to room temperature to obtain the gel jelly filled crisp biscuit.
Example 4: formula optimization of crisp biscuits
The quality comparison is carried out on the traditional cookies, the blood sugar and blood fat reducing cookies without adding modified starch and the cookies prepared by different esterified starches.
1. Method for making traditional cookies (standard sample of traditional cookies)
1) The formula comprises 80g of low gluten starch, 50g of butter, 35g of soft sugar and one egg;
2) mixing the raw materials, beating, molding, and refrigerating for 40 min;
3) slicing the precooled dough and placing the sliced dough in a plate;
4) preheating in oven at 175 deg.C for 10min, baking at 175 deg.C for 10min, and cooling to 160 deg.C for 6 min.
2. The preparation method of the blood sugar and blood fat reducing biscuit (changing the nutrition formula control sample) without adding the modified starch comprises the following steps:
1) the formula comprises 40g of low-gluten flour, 40g of whole wheat flour, 30g of butter, 15g of soft sugar and one egg;
2) mixing the raw materials, foaming, molding, and refrigerating for 40 min;
3) slicing the precooled dough and placing the sliced dough in a plate;
4) preheating in oven at 175 deg.C for 10min, baking at 175 deg.C for 10min, and cooling to 160 deg.C for 6 min.
3. The invention relates to a method for making biscuits prepared by an esterified starch formula, which comprises the following steps:
the formula comprises 20g of egg liquid, 3g of xylitol, 3g of erythritol, 3g of momordica grosvenori sugar and 0.05g of bamboo leaf extract;butter oil6g of a mixture; all-purposeWheat flour 40g, oat 12g, sodium bicarbonate 0.3g and1-20% by massEsterified starch, whereinEsterified starch Is hydroxypropyl distarch phosphate (FM113) with 4.3% degree of substitution or acetylated distarch adipate with 1.6% degree of substitution (FM121) or the two are compounded according to different mass ratiosThus obtaining the compound.
S1, mixing egg liquid, xylitol, erythritol, fructus Siraitiae Grosvenorii sugar, and folium Bambusae extract thoroughly, and beating to foam;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori sugar, fully mixing and beating until the butter becomes light in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, mixing the whole wheat flour, the oat, the esterified starch, the baking soda and the mixture obtained in the step S3 uniformly, kneading the mixture into a dough with a smooth surface, standing for 8min, processing and molding the dough by adopting a mold, and then putting the dough into a refrigerator for freezing for 40 min;
s5, preheating for 10min in an oven at 175 ℃, putting the biscuits into the oven to bake for 10min at 175 ℃, and cooling to 160 ℃ to bake for 6 min.
Firstly, the sensory evaluation comparison of the traditional high-sugar and high-fat biscuits, the blood-sugar-reducing and blood-fat biscuits without modified starch and the biscuits prepared by adding different contents of esterified starch (FM113 or FM121) of the invention:
FIG. 1 is a comparison of sensory evaluation of conventional high-sugar and high-fat cookies, blood sugar and blood fat reducing cookies without modified starch, and cookies made by adding different contents of esterified starch (FM113 or FM121) according to the present invention, wherein FM113 is hydroxypropyl distarch phosphate with a degree of substitution of 4.3%; FM121 is acetylated distarch adipate with a degree of substitution of 1.6%.
As can be seen from fig. 1, compared with the sensory evaluation results of the traditional high-sugar and high-fat biscuits and the blood-sugar and blood-fat reducing biscuits without modified starch, the results show that the whole wheat starch is adopted to replace part of the low-gluten flour, and the blood sugar and blood fat are reduced (the dosage of butter and soft sugar is reduced), namely the blood-sugar and blood-fat reducing biscuits without modified starch have obviously deteriorated shape, tissue state, taste and smell compared with the traditional high-sugar and high-fat biscuits. Indicating poor characteristics of reduced butter, sucrose and weak flour, resulting in dough collapse, unstable texture, etc.
As can be seen from FIG. 1, by using the specific esterified starch formulation of the present invention, particularly by using wholemeal flour, oat and esterified starch in combination to replace low gluten flour, it was found that the added amount of modified starch (esterified starch FM113 or FM121) had a significant effect on the sensory evaluation results of the cookies while other factors remained unchanged. When the addition amount (accounting for the mass percentage of the formula raw materials) of the esterified starch FM113 or FM121 is 10%, the sensory score of the biscuit is the highest and is basically equivalent to that of a standard sample of the traditional biscuit.
Secondly, comparing the odor intensity and the chewiness of the biscuits prepared by adopting FM113 and FM121 according to different compounding ratios:
FIG. 2 is a comparison of the odor intensity and chewiness of biscuits prepared by adopting FM113 and FM121 according to different compounding ratios, wherein the addition amount (accounting for the mass percentage of the formula raw materials) of mixed esterified starch compounded by FM113 and FM121 is 10%, the abscissa compounding ratio refers to the mass ratio of FM121 to FM113, 0-1 is that only FM121 is added, and 1-0 is that only FM113 is added.
As can be seen from fig. 2, the compounding ratio of FM113 and FM121 significantly affected the odor intensity and chewiness of the biscuit: the odor intensity and chewiness of the FM113 and FM121 after being compounded are higher than those of the FM113 and FM121 alone. When the mass ratio of FM121 to FM113 is 1 (0.2-5), the odor intensity and chewiness of the biscuit are obviously improved.
Thirdly, comparing the flavor, color and texture of the traditional high-sugar and high-fat biscuit with the FM113 and FM121 compound esterified starch biscuit specifically:
fig. 4 shows the specific comparison of the flavor, color and texture of the traditional high-sugar and high-fat biscuit (traditional biscuit) and the FM113 and FM121 compound esterified starch biscuit (modified starch biscuit added), wherein the addition amount (in percentage by mass of the formula raw materials) of the esterified starch FM113 or FM121 in the preparation process of the optimized FM113 and FM121 compound esterified starch biscuit is 10%, and the mass ratio of FM121 to FM113 is 1: 1.
As can be seen from FIG. 4, compared with the traditional high-sugar and high-fat biscuit, the flavor of the FM113 and FM121 compound esterified starch biscuit is remarkably improved; the color difference is not obvious; in the aspect of texture characteristics, the hardness and elasticity of the FM113 and FM121 compound esterified starch biscuit are reduced, and the chewiness and the adhesiveness are improved.
In conclusion, the esterified starch is introduced to replace low-gluten flour, wherein the hydroxypropyl distarch phosphate with the degree of substitution of 4.3 percent and the acetylated distarch adipate with the degree of substitution of 1.6 percent have better thermal stability, shearing stability, elasticity, hardness, consistency, viscosity and the like, can effectively form a stable cross-linked structure with xylitol, erythritol, momordica grosvenori, wholewheat flour, egg liquid and the like after being further compounded, can form excellent flavor after thermal processing, and reduces the defects brought by butter, cane sugar and low-gluten flour. The hydroxypropyl distarch phosphate with the substitution degree of 4.3 percent, the acetylated distarch adipate with the substitution degree of 1.6 percent, the xylitol, the erythritol, the momordica fructose, the whole wheat flour and the egg liquid of the invention are mutually supported in function, new technical effects which are not disclosed by the prior art, such as texture optimization, flavor optimization and the like are obtained, the technical effect in the aspect of space structure crosslinking after combination is superior to the sum of the single components, namely the unexpected improvement on the 'quantity' is obtained, and the 1+1>2 synergistic effect is achieved.
Example 5: gradient roasting optimization
1. The invention relates to a method for making biscuits prepared by an esterified starch formula, which comprises the following steps:
the formula comprises 23g of egg liquid, 3g of xylitol, 3g of erythritol, 3g of momordica grosvenori sugar and 0.05g of bamboo leaf extract; 6g of butter; the compound oat groats and the baking soda comprise 40g of wholemeal flour, 12g of oat, 0.3g of baking soda and 10% of esterified starch by mass, wherein the esterified starch is hydroxypropyl distarch phosphate (FM113) with the degree of substitution of 4.3% and acetylated distarch adipate (FM121) with the degree of substitution of 1.6% or is obtained by compounding the hydroxypropyl distarch phosphate and the acetylated distarch adipate according to the mass ratio of 1: 1.
(1) Processing and forming of dough:
s1, mixing egg liquid, xylitol, erythritol, fructus Siraitiae Grosvenorii fructose, and folium Bambusae extract thoroughly, and foaming;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori sugar, fully mixing and beating until the butter becomes light in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, mixing the whole wheat flour, the oat, the esterified starch, the baking soda and the mixture obtained in the step S3 uniformly, kneading the mixture into a dough with a smooth surface, standing for 8min, processing and molding the dough by adopting a mold, and then putting the dough into a refrigerator for freezing for 40 min;
the mold is used for processing the dough into the shapes of a thin-wall groove and a sealing cover, a hole site for core injection is arranged in the sealing cover, and the sealing cover is matched with a notch of the thin-wall groove;
(2) preparing an edible film solution:
compounding chitosan and gelatin according to the proportion of (0.5-2) to (0.5-2), adding the compounded compound into water according to the proportion of 4-7g/100mL of water, heating, mixing and homogenizing to obtain an edible film solution;
(3) compounding an edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of the container consisting of the thin-wall groove of the dough obtained in the step (1) and the sealing cover, and baking at the temperature of 130-;
(4) preparing hollow crisp biscuits:
in order to further prolong the storage time of the biscuits and overcome the defects caused by direct contact of the gel jelly and the biscuits, adhering and fixing a biscuit groove with an edible film coating in an inner cavity obtained in the step (3) and a biscuit cover by using oat paste, and placing the biscuit groove and the biscuit cover in an oven for baking to obtain hollow crisp biscuits; wherein the baking process comprises in sequence:
pre-baking: baking at 140-155 deg.C for 2-7min,
gradient baking: baking at 158-.
(5) Preparing gel jelly and injecting cores:
mixing 5-8 parts of white bean jelly, 1-5 parts of esterified starch, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract, adding clear water with the mass of 8-18 times of that of the materials according to the material-liquid ratio, stirring and uniformly mixing, heating and boiling until the white bean jelly is completely melted, boiling for 1-5min, and cooling to room temperature to obtain a gel jelly solution; and (4) injecting the non-solidified gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through the hole for core injection, and then cooling to room temperature to obtain the gel jelly core injection crisp biscuit. Wherein the esterified starch is hydroxypropyl distarch phosphate (FM112) with the degree of substitution of 4.8 percent or hydroxypropyl distarch phosphate (FM116) with the degree of substitution of 3.9 percent or a compound of the two according to the mass ratio of FM112 to FM116 of 1 (0.2-5).
And (3) optimization test:
A. pre-baking temperature and time optimization: baking at 140-.
B. Temperature optimization of constant-temperature baking: pre-baking is carried out by using the optimized pre-baking parameters, and then constant temperature baking is carried out at 150-.
C. Optimizing the gradient baking: firstly, pre-baking is carried out according to the optimized pre-baking parameters, and then gradient baking is carried out according to the following gradient baking parameters: step one, baking at the constant temperature of 180 ℃ for 10min at 160-; and step two, baking at the constant temperature of 180 ℃ for 5min at 160-. And taking the comprehensive sensory evaluation score of the prepared biscuit as an optimization target.
Optimization of comprehensive sensory score of biscuits by gradient baking
Figure 5 is the optimization of gradient toasting for biscuit composite sensory score. Comparative analysis demonstrates that: the hardness of the prepared biscuit is moderate when the pre-baking parameter is 140-. Under the optimized pre-baking parameters, the baking temperature is 160-. In order to add gel jelly subsequently and further optimize the baking mode of the biscuit, a sectional baking method is selected, after the biscuit is pre-baked for 2-8min at the temperature of 140-155 ℃, the biscuit is basically molded and has certain hardness, and different pre-baking temperatures and time have certain difference on the shape of the biscuit, but the difference is not very large through texture hardness analysis, so that a stable shape can be obtained in the range, and the biscuit can be used as a process for adding the gel jelly subsequently. Further comparing the comprehensive sensory scores of the biscuits baked in the first stage and the second stage, it can be seen that the biscuits baked at high temperature of 175 ℃ for 10min and then baked at 160 ℃ for 5min have the highest sensory score, aromatic flavor and moderate mouthfeel.
Example 6: formula optimization of gel jelly
1. The invention relates to a method for preparing gel jelly
1) The formula is as follows: 8g of bean jelly, 180g of water (or fresh fruit juice) and 1-5% of esterified starch by mass fraction, wherein the esterified starch is hydroxypropyl distarch phosphate (FM112) with the substitution degree of 4.8%, or hydroxypropyl distarch phosphate (FM116) with the substitution degree of 3.9%, or a compound of the two according to the mass ratio 1 (0.2-5) of the FM112 to the FM 116.
2) Mixing the raw materials in the step 1), stirring, uniformly mixing, heating until the white bean jelly is completely melted, boiling for 1-5min, cooling to room temperature to obtain a gel jelly solution, and cooling to room temperature to obtain the gel jelly.
2. Preparation method of gel jelly for control group
Referring to the method for manufacturing the gel jelly of the present invention, the difference is only that the addition of esterified starch is omitted.
3. The performance test method comprises the following steps: the gel properties of the jelly gels were measured in gel strength mode using a TA.XT PlusC texture analyser from Stable Micro Systems, UK.
Figure 6 is the gel strength optimization results for gel jelly gels of different esterified starch formulations. Comparative analysis demonstrates that: the gel strength of the gel jelly added with the esterified starch is improved by 8.6-25.9% compared with that of a control group, and the gel jelly has better structural stability and water retention property. Compared with compounded esterified starch, the gel property of the gel jelly can be effectively improved after the hydroxypropyl distarch phosphate with the substitution degree of 4.8 percent and the hydroxypropyl distarch phosphate with the substitution degree of 3.9 percent are compounded, better gel property is obtained, new technical effects which are not disclosed by the prior art, such as structure optimization, water retention and the like are obtained, the technical effect in the aspect of spatial structure crosslinking after combination is superior to the sum of the single components, namely the unexpected improvement on the quantity is obtained, and the 1+1>2 synergistic effect is achieved.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.

Claims (9)

1. A gel jelly filled crisp biscuit is characterized by comprising a hollow crisp biscuit and gel jelly; an edible film coating is arranged in the inner cavity of the hollow crisp biscuit; the gel jelly is positioned in the inner cavity of the hollow crisp biscuit; said edible film coating separating said gel jelly from said hollow crisp biscuit;
the formula of the gel jelly comprises the following components in parts by weight:
5-8 parts of white bean jelly, 5-8 parts of fresh fruit juice, 0.01-0.1 part of bamboo leaf extract and esterified starch; wherein the mass fraction of the esterified starch is 1-5%;
the formula of the hollow crisp biscuit comprises the following components in parts by mass:
15-25 parts of egg liquid, 2-4 parts of xylitol, 2-4 parts of erythritol, 2-4 parts of momordica grosvenori sugar and 0.01-0.1 part of bamboo leaf extract; 6-10 parts of butter; 35-50 parts of whole wheat flour, 10-15 parts of oat, and 0.2-0.5 part of esterified starch and sodium bicarbonate; wherein the mass fraction of the esterified starch is 10%.
2. The gel jelly filled biscuit of claim 1 wherein the hollow biscuit is formed of at least two parts fixed by binding of oat paste; and hole sites for core injection are arranged on the hollow crisp biscuits.
3. The gel jelly filled crispy biscuit according to claim 1, wherein the formula of the edible film coating comprises the following components in parts by weight:
0.5-2 parts of chitosan and 0.5-2 parts of gelatin.
4. The gel jelly filled crispy biscuit according to claim 1, wherein the esterified starch used by the gel jelly is compounded by hydroxypropyl distarch phosphate with a substitution degree of 4.8% and hydroxypropyl distarch phosphate with a substitution degree of 3.9% according to a mass ratio of 1 (0.2-5).
5. The gel jelly filled crispy biscuit according to claim 1, characterized in that esterified starch used for the crispy biscuit is compounded by hydroxypropyl distarch phosphate with a substitution degree of 4.3% and acetylated distarch adipate with a substitution degree of 1.6% according to a mass ratio of 1 (0.2-5).
6. The preparation method of the gel jelly filled crispy biscuit is characterized by comprising the following steps:
the formula of the crisp biscuit comprises the following components in parts by mass:
15-25 parts of egg liquid, 2-4 parts of xylitol, 2-4 parts of erythritol, 2-4 parts of momordica grosvenori sugar and 0.01-0.1 part of bamboo leaf extract; 6-10 parts of butter; 35-50 parts of whole wheat flour, 10-15 parts of oat, and 0.2-0.5 part of esterified starch and sodium bicarbonate; wherein the mass fraction of the esterified starch is 10 percent;
the formula of the edible film comprises the following components in parts by weight:
0.5-2 parts of chitosan and 0.5-2 parts of gelatin;
the formula of the gel jelly comprises the following components in parts by mass:
5-8 parts of white bean jelly, 5-8 parts of fresh fruit juice, 0.01-0.1 part of bamboo leaf extract and esterified starch; wherein the mass fraction of the esterified starch is 1-5%;
(1) processing and forming of dough:
s1, mixing egg liquid, xylitol, erythritol, fructus Siraitiae Grosvenorii fructose, and folium Bambusae extract thoroughly, and foaming;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori fructose, fully mixing and beating until the butter becomes light in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, mixing the whole wheat flour, the oat, the esterified starch, the baking soda and the mixture obtained in the step S3 uniformly, kneading the mixture into a dough with a smooth surface, standing the dough for 3 to 10min, processing and molding the dough by using a mold, and then putting the dough into a refrigerator for freezing for 0.5 to 2 hours;
the mold is used for processing the dough into the shapes of a thin-wall groove and a sealing cover, a hole site for core injection is arranged in the sealing cover, and the sealing cover is matched with a notch of the thin-wall groove;
(2) preparing an edible film solution:
compounding chitosan and gelatin, adding the compounded compound into water according to the proportion of 4-7g/100mL of water, heating, mixing and homogenizing to obtain an edible film solution;
(3) compounding an edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of the container consisting of the thin-wall groove of the dough obtained in the step (1) and the sealing cover, and baking at the temperature of 130-;
(4) preparing hollow crisp biscuits:
bonding and fixing the biscuit groove with the edible film coating arranged in the inner cavity obtained in the step (3) and a biscuit cover by using oat paste, and placing the biscuit groove and the biscuit cover in an oven for baking: baking at 140-;
(5) preparing gel jelly and filling the core:
mixing 5-8 parts of white bean jelly, 5-8 parts of esterified starch, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract, wherein the mass fraction of the esterified starch is 1-5%; adding clear water 8-18 times the weight of the jelly according to the ratio of the materials to the liquid, stirring, heating until the white bean jelly is completely melted, boiling for 1-5min, and cooling to room temperature to obtain a gel jelly solution; and (4) injecting the non-solidified gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through the hole for core injection, and then cooling to room temperature to obtain the gel jelly core injection crisp biscuit.
7. The method of claim 6, wherein in step (4), the parameters of the oven cook are: baking at 140-.
8. Use of the gel jelly filled crispy biscuit according to any one of claims 1 to 5 in the preparation of a leisure biscuit.
9. Use of the method according to claim 6 or 7 for the preparation of a leisure biscuit.
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