CN114586816B - Gel jelly core-injection crisp biscuit - Google Patents

Gel jelly core-injection crisp biscuit Download PDF

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Publication number
CN114586816B
CN114586816B CN202210215508.8A CN202210215508A CN114586816B CN 114586816 B CN114586816 B CN 114586816B CN 202210215508 A CN202210215508 A CN 202210215508A CN 114586816 B CN114586816 B CN 114586816B
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parts
biscuit
jelly
biscuits
gel
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CN114586816A (en
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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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to the field of food, combines gel jelly with high-fiber crisp biscuits, and is integrated into a biscuit baking process to research a gel core type crisp leisure biscuit with good palatability, nutrition and safety. The technology of combining step-by-step baking with gel core injection is adopted, and natural plant extracts such as bamboo leaves and the like are added to reduce harmful substances generated in the high-temperature baking process of the biscuits; esterified starch is used for replacing low-gluten flour, so that the digestion energy supply characteristic and the structural characteristic of the biscuit are changed; erythritol and momordica grosvenori are used for replacing the traditional sucrose, so that the consumption requirements of people with weight loss are met; the nutritional structure is improved by adding bamboo leaf flavone elements on the basis of crisp biscuits, so that more and more novel edible functions are reflected; the jelly is combined with the biscuits to effectively solve the defects that the biscuits are difficult to swallow, dry in taste and the like in the eating process. The process method is simple, economical and convenient, and the produced gel jelly core-injected crisp biscuit has good palatability, attractive appearance, good efficacy, low fat and low sugar and unique flavor.

Description

Gel jelly core-injection crisp biscuit
Technical Field
The invention relates to the technical field of food processing, in particular to a gel jelly core-injection crisp biscuit and a preparation method and application thereof.
Background
Along with the enhancement of people's diet health consciousness, the health and nutrition value of leisure food is also getting more and more important while pursuing a convenient and fast life style. The biscuits are used as important leisure food in China and mainly develop in the direction of individuation, refinement, functionalization and nutrition.
Traditional biscuits, such as cookies, have the problems of dry mouthfeel and even difficulty in swallowing; in addition, 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 an oral mucosa, so that uncomfortable feeling of the oral cavity can be caused. For the above reasons, conventional biscuits tend to be boring to consumers.
The gel jelly is not only a gel product with high water content, easy swallowing and good taste, but also has low energy, and can cause a certain feeling of 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 substance carrier, and can effectively load and store more nutrient elements.
Disclosure of Invention
[ technical problem ]
In order to solve the problems that the traditional biscuit is high in sugar and fat, has dry mouthfeel, is even difficult to swallow and is uncomfortable in oral cavity caused by sticking teeth in the chewing process, the invention aims to combine gel jelly with the biscuit on the basis of reducing blood fat and blood sugar, and develops a novel gel jelly filling crisp biscuit.
Technical scheme
The invention aims to develop a gel jelly core-injected crisp biscuit, which improves the defects of high fat and high sugar and dry mouthfeel of the traditional biscuit by organically combining gel jelly with the biscuit, improves the easy swallowing property of the biscuit and enriches the nutritional composition of biscuit food.
In order to provide a first object of the invention, the gel jelly filling crisp biscuit comprises a hollow crisp biscuit and a 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; the edible film coating isolates the gel jelly from the hollow crisp biscuit;
in the research of the invention, the contents of key components of butter, sucrose and low gluten flour in the crisp biscuits need to be reduced in order to realize low fat and low sugar of the biscuits, however, the following technical problems exist how to keep good taste and good quality flavor of the biscuits after the reduction: 1. the maillard reaction of butter, sucrose and low-gluten flour can occur at high temperature, so that the weakening of flavor characteristics can be avoided after the raw materials are reduced; 2. the starch and protein can be crosslinked after the butter, the sucrose and the low gluten flour are mixed with the egg white, the characteristic texture characteristics can be formed along with the baking process, the adverse characteristics of dough collapse, unstable structure and the like are caused after the characteristic texture characteristics are removed, and how to add other beneficial ingredients to maintain the good taste of the biscuit. In order to solve the technical problems, the formula of the crisp biscuits 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 fructose 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 10% of esterified starch by mass fraction.
Wherein the esterified starch is hydroxypropyl distarch phosphate (FM 113) with the substitution degree of 4.3 percent and acetylated distarch adipate (FM 121) with the substitution degree of 1.6 percent or the esterified starch and the acetylated distarch adipate are compounded according to the mass ratio of 1 (0.2-5).
The formula replaces sucrose with the compounded xylitol, erythritol and momordica grosvenori, so that the heat of biscuits is reduced, compared with xylitol, the xylitol or momordica grosvenori has poorer influence on the structure and flavor of the biscuits than sucrose, and the effect is closer to that of the sucrose after the xylitol, erythritol or momordica grosvenori is compounded. On the basis, esterified starch is further introduced to replace low-gluten flour, wherein the hydroxypropyl distarch phosphate with the substitution degree of 4.3 percent and the acetylated distarch adipate with the substitution degree of 1.6 percent are good in heat stability, shear stability, elasticity, hardness, consistency, viscosity and the like, stable cross-linking structures can be effectively formed with xylitol, erythritol, momordica grosvenori, whole wheat flour, egg liquid and the like after further compounding, excellent flavor can be formed after hot processing, and the defects caused by butter, sucrose and low-gluten flour are reduced. The hydroxypropyl distarch phosphate with the substitution degree of 4.3% and the acetylated distarch adipate with the substitution degree of 1.6% are mutually supported in functions, so that the novel technical effects of texture optimization, flavor optimization and the like which are not disclosed by the prior art are achieved, the technical effects of the combined space structure crosslinking are superior to the sum of the independent components, namely unexpected improvement in 'quantity' is achieved, and the synergistic effect of 1+1>2 is achieved.
In the research of the invention, the following technical problems exist in the combination of gel jelly and crisp biscuits: the gel jelly is easy to lose water along with the storage process, the structure of the biscuits is easy to change, the taste is poor, and meanwhile, the dehydrated jelly loses the lubricating taste and the swallowing assisting effect. In order to solve the technical problems, the formula of the gel jelly comprises the following components in parts by weight:
5 to 8 parts of bean jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh fruit juice and 0.01 to 0.1 part of bamboo leaf extract.
The components of the formula are added with the esterified starch, the esterified starch is compounded by hydroxypropyl distarch phosphate with the substitution degree of 4.8% and hydroxypropyl distarch phosphate with the substitution degree of 3.9%, the two esterified starches with different substitution degrees have higher water retention property, acid resistance, thermal stability and storage stability, are mutually supported in function, and obtain the novel technical effects of high water retention, stable state without water loss in the hot processing process result and the like which are not disclosed by the prior art, and the technical effects of the thermal stability and the water retention of the combined jelly are superior to the sum of the independent components, namely, unexpected improvement on the 'amount' is obtained, and the synergistic effect of 1+1>2 is achieved.
In order to solve the problem of the deterioration of the dough structure caused by the removal of low gluten flour, butter and sucrose, as an embodiment of the invention, the esterified starch in the crisp biscuit is as follows: 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 injection caused by compact structure of baked biscuits, as an implementation mode of the invention, the hollow crisp biscuits are obtained by bonding and fixing at least two parts through oat paste; the hollow crisp biscuits are provided with hole sites for core injection. Provides a scheme for the industrialized and automatic production of gel jelly crisp biscuits.
In order to further prolong the storage time of the biscuits and the defects caused by direct contact of the gel jelly and the biscuits, the formula of the edible film coating is as an implementation mode of the invention, and the formula comprises the following components in parts by weight: 0.5 to 2 parts of chitosan and 0.5 to 2 parts of gelatin. Realizes the steady-state effect of gel crisp biscuits stored for 30 days at normal temperature, and the jelly does not lose water and the biscuit structure does not deteriorate.
In order to solve the problem of high fat and high sugar of biscuits, as an implementation mode of the invention, the formula of the hollow crisp biscuits 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 fructose 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, esterified starch is used for replacing low gluten flour, the effect of low fat and low sugar is realized, and the taste and flavor characteristics of the biscuit are maintained.
In order to solve the problems of dry mouthfeel and difficult swallowing caused by crisp biscuits, the second aim of the invention is to provide a preparation method of gel jelly core-injected crisp biscuits, which comprises the following steps:
the formula of the crisp biscuits 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 fructose 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 edible film comprises the following components in parts by weight:
0.5 to 2 parts of chitosan and 0.5 to 2 parts of gelatin;
the formula of the gel jelly comprises the following components in parts by mass:
5 to 8 parts of bean jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh fruit juice and 0.01 to 0.1 part of bamboo leaf extract;
(1) And (3) processing and shaping dough:
s1, fully mixing egg liquid, xylitol, erythritol, momordica grosvenori fructose and bamboo leaf extract, and beating until the mixture is in a foam shape;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori, fully mixing and stirring until the butter becomes lighter in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, uniformly mixing whole wheat flour, oat, esterified starch, baking soda and the mixture obtained in the step S3, kneading into dough with smooth surface, standing for 3-10min, processing the dough into shape by adopting a die, and then putting into a refrigerator for freezing for 0.5-2h;
the mold is used for processing the dough into a thin-wall groove and a sealing cover, a hole site for injecting a core is formed in the sealing cover, and the sealing cover is matched with the notch of the thin-wall groove; the stable hollow biscuit form is formed, the gel jelly core is easy to be injected, and the industrialized and automatic production is convenient.
(2) Preparing an edible film solution:
compounding chitosan and gelatin according to the proportion of (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 edible film solution;
(3) Compounding of edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of a container consisting of the thin-wall groove and the sealing cover of the dough prepared in the step (1), and baking for 2-8min at 130-150 ℃ to obtain a biscuit groove and a biscuit sealing cover with an edible film coating in the inner cavity;
(4) Preparation of hollow crisp biscuits:
in order to further prolong the storage time of biscuits and the defects caused by direct contact of gel jelly and biscuits, the biscuit grooves and the biscuit covers, the inner cavities of which are provided with edible film coatings, obtained in the step (3) are bonded and fixed by oat paste, and are placed in an oven for gradient baking: baking at 140-155 deg.C for 2-7min, at 158-168 deg.C for 2-7min, and at 170-185 deg.C for 10-20min to obtain hollow crisp biscuit; realizes the steady-state effect of gel crisp biscuits stored for 30 days at normal temperature, and the jelly does not lose water and the biscuit structure does not deteriorate.
(5) Gel jelly preparation and core injection:
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 which is 8-18 times that of the feed liquid according to the proportion, stirring uniformly, heating and boiling until the white bean jelly is completely melted, boiling for 1-5min, and cooling to room temperature to obtain gel jelly solution; injecting the unset gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through a hole site for core injection, and then cooling to room temperature to obtain the gel jelly core injection crisp biscuit.
The third aim of the invention is to provide the application of the gel jelly core-injected crisp biscuit in leisure biscuit preparation.
The fourth object of the invention is to provide the application of the gel jelly core-injected crisp biscuit prepared by the method in preparing leisure biscuits.
[ technical Effect ]
1. The invention innovates from the biscuit making process, combines the gel jelly with the oat biscuit part, and relieves the dry mouthfeel. The gel part can also adhere to the cookie crumbs in the chewing process, so that the uncomfortable feeling of the oral cavity is reduced. On the basis of crisp biscuits, the mouth can be instantly moistened, and the defects of tiredness feeling and difficult swallowing of consumers are reduced.
2. The starch is esterified with different substitution degrees, so that the structural characteristics of the starch such as different water retention, viscosity, acid resistance, thermal stability, shear stability, storage stability, consistency, elasticity, hardness and the like are changed, the composite esterified starch is used for replacing low-gluten flour, and the problem of the stable state 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 gel jelly, so that the problem that the jelly is easy to lose water and poor in water retention performance in the storage process is solved.
3. The gradient baking realizes the directional control of the gelatinization of dough and the preforming of the biscuit structure, is convenient for the gel jelly core injection, avoids the possible structural damage caused by the infiltration of liquid raw materials to the dough, and maintains the water-retaining gel characteristic of the jelly and the excellent crisp taste and flavor characteristic of the biscuit.
4. The invention utilizes the edible film, effectively avoids the disadvantages of water absorption of biscuits and water loss of jelly in the storage process after the biscuits are combined with the jelly, and effectively maintains the crisp characteristic of the biscuits and the tender and saturated water characteristic of the jelly.
5. According to the invention, esterified starch is used for replacing low-gluten flour, and erythrose fructose and momordica grosvenori are used as sugar sources of biscuits, so that the flavor characteristics and the taste of the biscuits and the jelly are effectively improved, the overall palatability is improved, the biscuit nutrition characteristics of the biscuits are improved, and the low-calorie and high-nutrition attribute is highlighted.
6. The bamboo leaf extract is added into the manufacture of the biscuits, and the health care effect of the biscuits 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 relation between the bamboo leaf extract and the biscuit raw materials at high temperature, the generation of harmful substances in the high-temperature biscuit baking process is effectively reduced, and the health attribute of the biscuit is improved.
In conclusion, the invention combines the biscuit baking, coating and core injection processes, and develops a new product which combines jelly with biscuits and effectively solves the defects of difficult swallowing, dry mouthfeel and the like in the biscuit eating process. Meanwhile, erythritol and momordica grosvenori are used for replacing the traditional sucrose in biscuit processing, so that the consumption requirements of weight-losing people are met; esterified starch is used for replacing low-gluten flour, so that the digestion energy supply characteristic and the structural characteristic of the biscuit are changed; the natural plant extracts such as bamboo leaves are added to reduce harmful substances generated in the high-temperature baking process of the biscuits, so that the biscuits have more and more novel edible functions.
Drawings
FIG. 1 is a comparison of sensory evaluation of conventional high-sugar and high-fat biscuits, sugar-reducing and lipid-lowering biscuits without modified starch added, and biscuits made by adding esterified starch (FM 113 or FM 121) in different amounts according to the present invention, wherein FM113 is hydroxypropyl distarch phosphate with a degree of substitution of 4.3%; FM121 is an acetylated distarch adipate with a degree of substitution of 1.6%.
Fig. 2 shows the comparison of the odor intensity and the chewiness of biscuits prepared by adopting FM113 and FM121 according to different compounding ratios, wherein the adding amount (accounting for the mass percent of the raw materials of the formula) of mixed esterified starch compounded by FM113 and FM121 is 10%, the compounding ratio on the abscissa is the mass ratio of FM121 to FM113, 0-1 is the addition of only FM121, and 1-0 is the addition of only FM113.
FIG. 3 is a photograph of a crisp cookie prepared according to an example of the present invention.
Fig. 4 is a specific comparison of flavor, color and texture of a conventional high-sugar and high-fat biscuit (conventional biscuit) and an FM113 and FM121 compound esterified starch biscuit (modified starch biscuit added), wherein the addition amount (in mass percentage 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 the FM121 to the FM113 is 1:1.
FIG. 5 is an optimization of the overall sensory score of the biscuits by gradient baking, where 160-10 represents a constant temperature of 160℃baking for 10 minutes, and other notations can be analogized.
FIG. 6 shows the gel strength optimization results for gel jelly gels of different esterified starch formulations.
Fig. 7 is a photograph of a gel jelly of an embodiment of the present invention.
Detailed Description
The sensory evaluation method in the performance test method of the embodiment of the invention refers to Liu Bingxue and the like which disclose a method of optimizing research on the formulation of coarse cereal nutrition-enriched cookies in modern rural science and technology; texture properties were determined in TPA mode using a ta.xt PlusC texture meter from uk Stable Micro Systems; and (3) adopting an Agilent gas chromatography mass spectrometer, adopting an SPME and sample injection mode, combining with an NIST common library, identifying volatile components, and counting the odor intensity. Fragrance analysis was performed using a germany AIRSENSE Portable Electronic Nose Pen electronic nose under 10 odor sensor matrices; the color difference was analyzed in color difference mode using an ultra scan pro color meter of the united states.
Table 1 organoleptic evaluation of biscuits
The preparation method of the gel jelly core-injected crisp biscuit comprises the following steps:
the formula of the crisp biscuits 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 fructose 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 edible film comprises the following components in parts by weight:
0.5 to 2 parts of chitosan and 0.5 to 2 parts of gelatin;
the formula of the gel jelly comprises the following components in parts by mass:
5 to 8 parts of bean jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh fruit juice and 0.01 to 0.1 part of bamboo leaf extract;
(1) And (3) processing and shaping dough:
s1, fully mixing egg liquid, xylitol, erythritol, momordica grosvenori fructose and bamboo leaf extract, and beating until the mixture is in a foam shape;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori, fully mixing and stirring until the butter becomes lighter in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, uniformly mixing whole wheat flour, oat, esterified starch, baking soda and the mixture obtained in the step S3, kneading into dough with smooth surface, standing for 3-10min, processing the dough into shape by adopting a die, and then putting into a refrigerator for freezing for 0.5-2h;
the mold is used for processing the dough into a thin-wall groove and a sealing cover, a hole site for injecting a core is formed in the sealing cover, and the sealing cover is matched with the notch of the thin-wall groove; the stable hollow biscuit form is formed, the gel jelly core is easy to be injected, and the industrialized and automatic production is convenient.
(2) Preparing an edible film solution:
compounding chitosan and gelatin according to the proportion of (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 edible film solution;
(3) Compounding of edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of a container consisting of the thin-wall groove and the sealing cover of the dough prepared in the step (1), and baking at 140 ℃ for 5min to obtain a biscuit groove and a biscuit sealing cover with an edible film coating in the inner cavity;
(4) Preparation of hollow crisp biscuits:
in order to further prolong the storage time of biscuits and the defects caused by direct contact of gel jelly and biscuits, the biscuit grooves and the biscuit covers, the inner cavities of which are provided with edible film coatings, obtained in the step (3) are bonded 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 15min. Obtaining hollow crisp biscuits; realizes the steady-state effect of gel crisp biscuits stored for 30 days at normal temperature, and the jelly does not lose water and the biscuit structure does not deteriorate.
(5) Gel jelly preparation and core injection:
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 which is 8-18 times that of the feed liquid according to the proportion, stirring uniformly, heating and boiling until the white bean jelly is completely melted, boiling for 3min, and cooling to room temperature to obtain gel jelly solution; injecting the unset gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through a hole site 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 edible quality of biscuits, refers to Liu Bingxue and the like which release methods of coarse cereal nutrition enriched cookies formula optimization research in modern rural science and technology, adopts a sensory evaluation method, improves the sensory score of a new product by 20% compared with the traditional cookies, has higher consumer acceptability, adopts a TA.XT PlusC texture instrument of the UK Stable Micro Systems company to measure the biscuits added with esterified starch in TPA mode, and improves the chewing characteristics of the biscuits by 10% compared with the traditional cookies; the German AIRSENSE Portable Electronic Nose Pen electronic nose is adopted to compare the product with the traditional cookies under 10 odor sensor matrixes, and the flavor intensity of the product is improved by 15% compared with that of the traditional cookies; the color of the product is compared with that of the traditional cookies by adopting an American ultra scan pro color measuring instrument under a color difference mode, the difference between the color and the color is not obvious, and the product has good appearance; the gel characteristic of the jelly gel is measured in a gel strength mode by adopting a TA.XT PlusC texture analyzer of the company Stable Micro Systems in the United kingdom, and the gel characteristic of the jelly gel added with esterified starch is improved by 27%; the gel jelly core-injected biscuits are stored for 7 days at normal temperature, the biscuits have no obvious water absorption phenomenon, the jelly has no obvious water loss phenomenon, and the product state is good.
Example 1:
a bamboo leaf flavored gel jelly core-injected crisp biscuit is characterized by being prepared from the following raw materials in parts by weight (g):
butter 20, erythrose 5, momordica grosvenori 5, egg 56, whole wheat flour 70, hydroxypropyl distarch phosphate esterified starch 5, acetylated distarch adipate esterified starch 5, oat 30, bamboo leaf extract 10, white bean jelly 25, fruit juice 50, water 200, chitosan 5 and gelatin 5.
The manufacturing process is as follows:
1) The butter is whipped by a whipper, and the erythrose fructose, the momordica grosvenori fructose and the butter are poured into the whipper for two times to continuously whip until the butter is light yellow.
2) Pouring egg liquid into the step 1) twice, continuously beating with butter, and stopping feather color.
3) Mixing the three kinds of flour, adding the flour into the flour for whipping for four times, and finally forming the paste.
4) Mixing 1), 2) and 3), kneading into dough with smooth surface, standing for 5min, and molding with mold.
5) The product obtained in 4) was put into a refrigerator and frozen for one hour.
6) Mixing chitosan and gelatin in proportion, adding appropriate amount of water, heating, mixing and homogenizing;
7) Coating the film solution prepared in the step 6) on the wall surface of the inner cavity of the dough molded in the step 5), and baking for 5min at 140 ℃;
8) Fixing the biscuit groove part and the cover part molded in the step 7) by using oat paste, and putting the oat paste into an oven for gradient baking, wherein the temperature of the oat paste is 145 ℃ for 5min, the temperature of the oat paste is 170 ℃ for 15min and the temperature of the oat paste is 160 ℃ for 5min.
9) Mixing bean jelly, esterified starch, fresh fruit juice and herba Lophatheri extract, adding appropriate amount of water, stirring, decocting with slow fire until bean jelly is completely melted, boiling for 3min, and cooling.
10 Injecting the non-solidified gel jelly solution prepared in 9) into the hollow of the crisp biscuit prepared in 8), and cooling to room temperature to obtain the gel jelly core-injected crisp biscuit.
Example 2:
a gel jelly core-injection crisp biscuit with 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, egg 25, whole wheat flour 50, hydroxypropyl distarch phosphate esterified starch 12, acetylated distarch adipate esterified starch 13, oat 15, bamboo leaf extract 2, white bean jelly 8, fruit juice 8, green tea powder 10, water 200, chitosan 2 and gelatin 2.
The manufacturing process is as follows:
1) The butter is whipped by a whipper, and the erythrose fructose, the momordica grosvenori fructose and the butter are poured into the whipper for two times to continuously whip until the butter is light yellow.
2) Pouring egg liquid into the step 1) twice, continuously beating with butter, and stopping feather color.
3) Mixing the three kinds of flour, adding the flour into the flour for beating four times, adding proper amount of tea powder, and finally forming the flour paste.
4) Mixing 1), 2) and 3), kneading into dough with smooth surface, standing for 8min, and molding with mold.
5) The product obtained in 4) is put into a refrigerator to be frozen for 2 hours.
6) Mixing chitosan and gelatin in proportion, adding appropriate amount of water, heating, mixing and homogenizing;
7) Coating the film solution prepared in the step 6) on the wall surface of the inner cavity of the dough molded in the step 5), and baking for 3min at 145 ℃;
8) Fixing the biscuit groove part and the cover part molded in the step 7) by using oat paste, and putting the oat paste into an oven for gradient baking, wherein the temperature of the oat paste is 140 ℃ for 6min, the temperature of the oat paste is 175 ℃ for 15min and the temperature of the oat paste is 165 ℃ for 3min.
9) Mixing bean jelly, esterified starch, fresh fruit juice, herba Lophatheri extract and green tea powder, adding appropriate amount of water, stirring, decocting with slow fire until bean jelly is completely melted, boiling for 4min, and cooling.
10 Injecting the non-solidified gel jelly solution prepared in 9) into the hollow of the crisp biscuit prepared in 8), and cooling to room temperature to obtain the gel jelly core-injected crisp biscuit.
Example 3:
the strawberry-flavored gel jelly core-injected crisp biscuit is characterized by being prepared from the following raw materials in parts by weight (g):
butter 8, erythrose 3, momordica grosvenori 2, egg 20, whole wheat flour 40, hydroxypropyl distarch phosphate esterified starch 10, acetylated distarch adipate esterified starch 10, oat 10, bamboo leaf extract 3, bean jelly 6, strawberry juice 15, water 200, chitosan 2 and gelatin 1.
The manufacturing process is as follows:
1) The butter is whipped by a whipper, and the erythrose fructose, the momordica grosvenori fructose and the butter are poured into the whipper for two times to continuously whip until the butter is light yellow.
2) Pouring egg liquid into the step 1) twice, continuously beating with butter, and stopping feather color.
3) Mixing the three kinds of flour, adding the flour into the flour for whipping for four times, adding a proper amount of strawberry juice, and finally forming the flour paste.
4) Mixing 1), 2) and 3), kneading into dough with smooth surface, standing for 5min, and molding with mold.
5) The product obtained in 4) was put into a refrigerator and frozen for 0.5h.
6) Mixing chitosan and gelatin in proportion, adding appropriate amount of water, heating, mixing and homogenizing;
7) Coating the film solution prepared in the step 6) on the wall surface of the inner cavity of the dough molded in the step 5), and baking for 5min at 140 ℃;
8) Fixing the biscuit groove part and the cover part molded in the step 7) by using oat paste, and putting the oat paste into an oven for gradient baking, wherein the temperature of the oat paste is 145 ℃ for 5min, the temperature of the oat paste is 170 ℃ for 20min and the temperature of the oat paste is 168 ℃ for 5min.
9) Mixing bean jelly, esterified starch, strawberry juice, folium Bambusae extract and green tea powder, adding appropriate amount of water, stirring, decocting with slow fire until bean jelly is completely melted, boiling for 2min, and cooling.
10 Injecting the non-solidified gel jelly solution prepared in 9) into the hollow of the crisp biscuit prepared in 8), and cooling to room temperature to obtain the gel jelly core-injected crisp biscuit.
Example 4: formula optimization of crisp biscuits
The quality of the biscuits prepared from the traditional cookies, the biscuits without modified starch added with the blood glucose and blood lipid reducing agents and the different esterified starches is compared.
1. Method for making traditional cookie biscuits (traditional biscuit standard sample)
1) The formula comprises 80g of low-gluten starch, 50g of butter, 35g of soft white sugar and one egg;
2) Mixing the raw materials, foaming, filling into a mold, and refrigerating for 40min;
3) Slicing the precooled dough and arranging a tray;
4) Preheating the oven at 175 ℃ for 10min, putting the biscuits into the oven at 175 ℃ for baking for 10min, cooling to 160 ℃ and baking for 6min.
2. The preparation method of the blood glucose and lipid reducing biscuit (changing the nutrition formula control sample) without 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 white sugar and one egg;
2) Mixing the raw materials, foaming, filling into a mold, and refrigerating for 40min;
3) Slicing the precooled dough and arranging a tray;
4) Preheating the oven at 175 ℃ for 10min, putting the biscuits into the oven at 175 ℃ for baking for 10min, cooling to 160 ℃ and baking for 6min.
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 fructose and 0.05g of bamboo leaf extract;butter6g; 40g of whole wheat flour, 12g of oat, 0.3g of baking soda and1-20% by massEsterified starch in whichEsterified starch Hydroxypropyl distarch phosphate (FM 113) with a degree of substitution of 4.3% or acetylated distarch adipate with a degree of substitution of 1.6% (FM 121) or both are compounded according to different mass ratiosObtained.
S1, fully mixing egg liquid, xylitol, erythritol, momordica grosvenori fructose and bamboo leaf extract, and beating until the mixture is in a foam shape;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori, fully mixing and stirring until the butter becomes lighter in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, uniformly mixing whole wheat flour, oat, esterified starch, baking soda and the mixture obtained in the step S3, kneading into dough with smooth surface, standing for 8min, processing and forming the dough by adopting a die, and then putting into a refrigerator for freezing for 40min;
s5, preheating the biscuits for 10min at the temperature of a baking oven 175 ℃, baking the biscuits for 10min at the temperature of the baking oven 175 ℃, cooling to 160 ℃ and baking for 6min.
1. Sensory evaluation comparison of conventional high-sugar and high-fat biscuits, sugar-reducing and lipid-reducing biscuits without modified starch and biscuits prepared by adding esterified starch (FM 113 or FM 121) with different contents in the invention:
FIG. 1 is a comparison of sensory evaluation of conventional high-sugar and high-fat biscuits, sugar-reducing and lipid-lowering biscuits without modified starch added, and biscuits made by adding esterified starch (FM 113 or FM 121) in different amounts according to the present invention, wherein FM113 is hydroxypropyl distarch phosphate with a degree of substitution of 4.3%; FM121 is an acetylated distarch adipate with a degree of substitution of 1.6%.
As can be seen from fig. 1, the sensory evaluation results of the conventional high-sugar and high-fat biscuits and the biscuits with reduced blood sugar and blood fat without modified starch are compared, and the results show that after the whole wheat starch is adopted to replace part of the low-gluten flour and simultaneously reduce blood sugar and blood fat (the dosage of butter and soft sugar is reduced), the shape, the tissue state, the taste and the smell of the biscuits with reduced blood sugar and blood fat without modified starch are obviously deteriorated compared with those of the conventional high-sugar and high-fat biscuits. The method has the characteristics of reducing the bad characteristics of weakening flavor characteristics after butter, sucrose and low gluten flour, causing dough collapse, unstable structure and the like.
As can be seen from fig. 1, the specific esterified starch formulation of the present invention, especially the whole wheat flour, oat and esterified starch are used to replace low gluten flour, and the effect of the addition amount of modified starch (esterified starch FM113 or FM 121) on the organoleptic evaluation result of the biscuit is remarkable when other factors are found to remain unchanged. When the addition amount of the esterified starch FM113 or FM121 (accounting for 10 percent of the mass of the raw materials of the formula) is 10 percent, the sensory score of the biscuit is highest and is basically equivalent to that of a traditional biscuit standard sample.
2. Comparison of odor intensity and chewiness of biscuits prepared by adopting FM113 and FM121 according to different compounding ratios:
fig. 2 shows the comparison of the odor intensity and the chewiness of biscuits prepared by adopting FM113 and FM121 according to different compounding ratios, wherein the adding amount (accounting for the mass percent of the raw materials of the formula) of mixed esterified starch compounded by FM113 and FM121 is 10%, the compounding ratio on the abscissa is the mass ratio of FM121 to FM113, 0-1 is the addition of only FM121, and 1-0 is the addition of only FM113.
As can be seen from fig. 2, the compounding ratio of FM113 and FM121 has a significant effect on the odor intensity and chewiness of the biscuits: the odor intensity and the chewiness of the compounded FM113 and FM121 are higher than those of the FM113 and the FM121 alone. When the mass ratio of FM121 to FM113 is 1 (0.2-5), the smell intensity and the chewiness of the biscuit are obviously improved.
3. Specific comparison of flavor, color and texture of traditional high-sugar and high-fat biscuits and FM113 and FM121 compound esterified starch biscuits:
fig. 4 is a specific comparison of flavor, color and texture of a conventional high-sugar and high-fat biscuit (conventional biscuit) and an FM113 and FM121 compound esterified starch biscuit (modified starch biscuit added), wherein the addition amount (in mass percentage 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 the FM121 to the FM113 is 1:1.
As can be seen from fig. 4, compared with the conventional high-sugar and high-fat biscuits, the FM113 and FM121 compound esterified starch biscuits have obviously improved flavor; the color difference is not obvious; in terms of texture characteristics, the FM113 and FM121 compound esterified starch biscuits have reduced hardness and elasticity and improved chewing property and adhesion.
In summary, esterified starch is introduced to replace low-gluten flour, wherein the hydroxypropyl distarch phosphate with the substitution degree of 4.3 percent and the acetylated distarch adipate with the substitution degree of 1.6 percent are good in heat stability, shear stability, elasticity, hardness, consistency, viscosity and the like, stable cross-linked structures can be effectively formed with xylitol, erythritol, momordica grosvenori, whole wheat flour, egg liquid and the like after further compounding, excellent flavor can be formed after hot processing, and the defects caused by butter, sucrose and low-gluten flour are reduced. The hydroxypropyl distarch phosphate with the substitution degree of 4.3% and the acetylated distarch adipate with the substitution degree of 1.6% are mutually supported in functions, so that the novel technical effects of texture optimization, flavor optimization and the like which are not disclosed by the prior art are achieved, the technical effects of the combined space structure crosslinking are superior to the sum of the independent components, namely unexpected improvement in 'quantity' is achieved, and the synergistic effect of 1+1>2 is achieved.
Example 5: gradient baking 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 fructose and 0.05g of bamboo leaf extract; 6g of butter; 40g of whole wheat flour, 12g of oat, 0.3g of baking soda and 10% of esterified starch by mass, wherein the esterified starch is prepared by compounding hydroxypropyl distarch phosphate (FM 113) with the substitution degree of 4.3% and acetylated distarch adipate (FM 121) with the substitution degree of 1.6% or the two according to the mass ratio of 1:1.
(1) And (3) processing and shaping dough:
s1, fully mixing egg liquid, xylitol, erythritol, momordica grosvenori fructose and bamboo leaf extract, and beating until the mixture is in a foam shape;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori, fully mixing and stirring until the butter becomes lighter in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, uniformly mixing whole wheat flour, oat, esterified starch, baking soda and the mixture obtained in the step S3, kneading into dough with smooth surface, standing for 8min, processing and forming the dough by adopting a die, and then putting into a refrigerator for freezing for 40min;
the mold is used for processing the dough into a thin-wall groove and a sealing cover, a hole site for injecting a core is formed in the sealing cover, and the sealing cover is matched with the notch of the thin-wall groove;
(2) Preparing an edible film solution:
compounding chitosan and gelatin according to the proportion of (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 edible film solution;
(3) Compounding of edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of a container consisting of the thin-wall groove and the sealing cover of the dough prepared in the step (1), and baking for 2-8min at 130-150 ℃ to obtain a biscuit groove and a biscuit sealing cover with an edible film coating in the inner cavity;
(4) Preparation of hollow crisp biscuits:
in order to further prolong the storage time of biscuits and the defects caused by direct contact between gel jelly and biscuits, the biscuit grooves and the biscuit covers, which are provided with the edible film coating in the inner cavity and are obtained in the step (3), are bonded and fixed by using oat paste, and are placed in an oven for baking, so that hollow crisp biscuits are obtained; wherein the baking process sequentially comprises the following steps:
pre-baking: baking at 140-155 deg.C for 2-7min,
gradient baking: baking at 158-168 deg.C for 2-7min, and baking at 170-185 deg.C for 10-20min.
(5) Gel jelly preparation and core injection:
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 which is 8-18 times that of the feed liquid according to the proportion, stirring uniformly, heating and boiling until the white bean jelly is completely melted, boiling for 1-5min, and cooling to room temperature to obtain gel jelly solution; injecting the unset gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through a hole site 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 (FM 112) with the substitution degree of 4.8 percent, hydroxypropyl distarch phosphate (FM 116) with the substitution degree of 3.9 percent or a compound of the hydroxypropyl distarch phosphate and the hydroxypropyl distarch phosphate according to the mass ratio of FM112 to FM116 of 1 (0.2-5).
Optimization test:
A. optimization of pre-baking temperature and time: baking at 140-155 deg.C for 2-8min, and optimizing the hardness of the pre-baked biscuit.
B. And (3) optimizing the temperature of constant-temperature baking: pre-baking with optimized pre-baking parameters, and baking at constant temperature of 150-230 ℃ for 5-30min instead of gradient baking, wherein the comprehensive sensory evaluation score of the prepared biscuits is used as an optimization target.
C. Gradient baking optimization: pre-baking is carried out by optimized pre-baking parameters, and then gradient baking is carried out by the following gradient baking parameters: step one, baking for 10min at a constant temperature of 160-180 ℃; and step two, baking for 5min at the constant temperature of 160-180 ℃. And taking the comprehensive sensory evaluation score of the prepared biscuits as an optimization target.
4. Optimization of integrated sensory scores for biscuits by gradient baking
FIG. 5 is an optimization of the overall sensory score of the biscuits for gradient baking. Comparative analysis demonstrated that: when the pre-baking parameters are 140-155 ℃ and the constant temperature baking is carried out for 2-8min, the hardness of the prepared biscuit is moderate. Under the optimized pre-baking parameters, the baking temperature is 160-180 ℃ and the baking time is 10-20min, so that the baked biscuit has better comprehensive sensory quality, rich flavor and good taste. For the subsequent addition of gel jelly, the baking mode of biscuits is further optimized, a sectional baking method is selected, after the biscuits are pre-baked for 2-8min at 140-155 ℃, the biscuits are basically shaped, certain hardness is achieved, different pre-baking temperatures and times have certain differences on the forms of the biscuits, but the difference is not very large as can be seen by texture hardness analysis, the more stable forms can be obtained within the range, and the method can be used as a process for the subsequent addition of gel jelly. Further comparing the comprehensive sensory scores of the biscuits baked in the first stage and the second stage, the biscuit obtained by baking for 10min at a high temperature of 175 ℃ and then baking for 5min at 160 ℃ has the highest sensory score, aromatic flavor and moderate taste.
Example 6: gel jelly formula optimization
1. The invention relates to a method for preparing gel jelly
1) The formula comprises the following components: 8g of bean jelly, 180g of water (or fresh fruit juice) and 1-5% of esterified starch by mass, wherein the esterified starch is hydroxypropyl distarch phosphate (FM 112) with a substitution degree of 4.8% or hydroxypropyl distarch phosphate (FM 116) with a substitution degree of 3.9% or a compound of the hydroxypropyl distarch phosphate and the hydroxypropyl distarch phosphate according to the mass ratio of FM112 to FM116 of 1 (0.2-5).
2) Mixing the raw materials in the step 1), stirring and 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. Gel jelly preparation method of control group
The gel jelly manufacturing method according to the present invention differs only in that the addition of the esterified starch is omitted.
3. The performance test method comprises the following steps: gel properties of the jelly gel were measured in gel strength mode using a ta.xt plus c texture analyzer from uk Stable Micro Systems.
FIG. 6 shows the gel strength optimization results for gel jelly gels of different esterified starch formulations. Comparative analysis demonstrated that: the gel strength of the gel jelly added with the esterified starch is improved by 8.6 to 25.9 percent compared with that of a control group, and the gel jelly has better structural stability and water retention. Further comparing the compounded esterified starch, the hydroxypropyl distarch phosphate with the substitution degree of 4.8% and the hydroxypropyl distarch phosphate with the substitution degree of 3.9% can more effectively improve the gel characteristic of the gel jelly, obtain better gel characteristic, obtain new technical effects such as texture optimization, water retention and the like which are not disclosed by the prior art, and have more excellent technical effects in the aspect of space structure crosslinking after combination than the sum of the independent components, namely, unexpected improvement in 'quantity' and synergistic effect of 1+1>2 are obtained.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should be covered by the protection scope of the present invention by making equivalents and modifications to the technical solution and the inventive concept thereof.

Claims (6)

1. The gel jelly core-injected crisp biscuit is characterized by comprising a hollow crisp biscuit and a 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; the edible film coating isolates the gel jelly from the hollow crisp biscuit;
the formula of the gel jelly comprises the following components in parts by mass:
5-8 parts of bean jelly, 5-8 parts of fresh fruit juice, 0.01-0.1 part of bamboo leaf extract and 1-5% of esterified starch by mass fraction;
the formula of the hollow crisp biscuits 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 fructose 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 baking soda with the mass fraction of 10%;
the esterified starch used in the gel jelly is prepared by compounding hydroxypropyl distarch phosphate with the substitution degree of 4.8% and hydroxypropyl distarch phosphate with the substitution degree of 3.9% according to the mass ratio of 1 (0.2-5);
the esterified starch used for the hollow crisp biscuits is compounded by hydroxypropyl distarch phosphate with the substitution degree of 4.3% and acetylated distarch adipate with the substitution degree of 1.6% according to the mass ratio of 1 (0.2-5).
2. The gel-jelly filled crisp biscuit according to claim 1, wherein the hollow crisp biscuit is obtained by adhering and fixing at least two parts by means of an oat paste; the hollow crisp biscuits are provided with hole sites for core injection.
3. The gel jelly core-injected crisp biscuit according to claim 1, wherein 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. A method for preparing the gel-jelly filled crisp biscuit of claim 1, comprising the steps of:
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 fructose 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 baking soda with the mass fraction of 10%;
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 bean jelly, 5-8 parts of fresh fruit juice, 0.01-0.1 part of bamboo leaf extract and 1-5% of esterified starch by mass fraction;
(1) And (3) processing and shaping dough:
s1, fully mixing egg liquid, xylitol, erythritol, momordica grosvenori fructose and bamboo leaf extract, and beating until the mixture is in a foam shape;
s2, softening butter at room temperature, adding xylitol, erythritol and momordica grosvenori, fully mixing and stirring until the butter becomes lighter in color and expands to feather shape;
s3, mixing and uniformly stirring the mixture obtained in the step S1 and the step S2;
s4, uniformly mixing whole wheat flour, oat, esterified starch, baking soda and the mixture obtained in the step S3, kneading into dough with smooth surface, standing for 3-10min, processing the dough into shape by adopting a die, and then putting into a refrigerator for freezing for 0.5-2h;
the mold is used for processing the dough into a thin-wall groove and a sealing cover, a hole site for injecting a core is formed in the sealing cover, and the sealing cover is matched with the 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 of edible film coating:
coating the edible film solution prepared in the step (2) on the inner cavity wall of a container consisting of the thin-wall groove and the sealing cover of the dough prepared in the step (1), and baking for 2-8min at 130-150 ℃ to obtain a biscuit groove and a biscuit sealing cover with an edible film coating in the inner cavity;
(4) Preparation of hollow crisp biscuits:
bonding and fixing the biscuit groove and the biscuit cover, the inner cavity of which is provided with the edible film coating, obtained in the step (3) by using oat paste, and baking in an oven: baking at 140-155 deg.C for 2-7min,170-185 deg.C for 10min, and 160 deg.C for 5min to obtain hollow crisp biscuit;
(5) Gel jelly preparation and core injection:
5-8 parts of white bean jelly, 1-5% of esterified starch by mass, 5-8 parts of fresh fruit juice and 0.01-0.1 part of bamboo leaf extract are mixed; adding 8-18 times of clear water according to the proportion of the feed liquid, stirring and uniformly mixing, heating until the white bean jelly is completely melted, boiling for 1-5min, and cooling to room temperature to obtain gel jelly solution; injecting the unset gel jelly solution into the inner cavity of the hollow crisp biscuit prepared in the step (4) through a hole site for core injection, and then cooling to room temperature to obtain the gel jelly core injection crisp biscuit;
in step (4), parameters of oven baking: baking at 140-155 deg.C for 2-7min, baking at 170-185 deg.C for 10min, and baking at 160 deg.C for 5min.
5. Use of the gel-jelly core-injected crisp biscuit of any of claims 1-3 in the preparation of leisure biscuits.
6. Use of the method of claim 4 for the preparation of recreational biscuits.
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