CN114651850A - Coffee pericarp superfine powder crisp biscuit and preparation method thereof - Google Patents
Coffee pericarp superfine powder crisp biscuit and preparation method thereof Download PDFInfo
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- CN114651850A CN114651850A CN202210143421.4A CN202210143421A CN114651850A CN 114651850 A CN114651850 A CN 114651850A CN 202210143421 A CN202210143421 A CN 202210143421A CN 114651850 A CN114651850 A CN 114651850A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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Abstract
The invention provides a preparation method of a coffee pericarp superfine powder crisp biscuit, which comprises the following steps: A) drying and superfine grinding the coffee pericarp to obtain coffee pericarp powder; B) mixing coffee pericarp powder, low-gluten flour, butter, egg, sodium bicarbonate and sugar powder, fermenting, molding, baking, and packaging. The invention adopts the ultramicro grinding technology to grind the coffee cherry peel, can effectively reduce the grain size of the peel, increase the surface area and improve the rough taste of the peel, and adds the superfine powder of the coffee cherry peel into the biscuit to obtain the biscuit with rich dietary fiber content, high antioxidant activity, rich flavor and chocolate color, thereby improving the development and utilization value of the coffee cherry peel.
Description
Technical Field
The invention relates to the technical field of food, in particular to a coffee pericarp superfine powder crisp biscuit and a preparation method thereof.
Background
Coffee is one of three major beverages in the world, and is a main beverage popular in the world together with cocoa and tea. The main countries for coffee are brazil, india, mexico, indonesia, ethiopia and colombia. China's coffee is mainly distributed in Hainan province and Yunnan province, the Hainan province mainly uses the medium-grain Apocynum venetum coffee, and the Yunnan province mainly uses the small-grain Arabica coffee. The Hainan province coffee is mainly distributed in Wanning, Chengmei, Baisha and other places, while the Yunnan province coffee is mainly distributed in Pu' er, Dehong, Baoshan and Lincang, and four large production areas account for more than 80% of the planting area of the Yunnan coffee. Coffee produces a lot of byproducts in the processing process, mainly comprising coffee pericarp, husk, silver skin, parchment, coffee grounds and the like, and accounts for about 50% of coffee processing. The increasing consumption of coffee presents challenges for rational disposal of coffee by-products, which are currently mostly landfilled or incinerated as waste, and a few for composting, horticulture, bio-energy production, mushroom planting, etc. This not only causes waste of resources but also causes pollution to the environment. The coffee pericarp is a first byproduct generated in the coffee processing process, contains 60-70% of dietary fiber, 4-12% of protein, 0.5-3% of lipid, 3-10% of mineral substances and about 1% of caffeine, and is applied to the biscuit, so that the content of the dietary fiber of the biscuit can be increased, the comprehensive utilization rate of the coffee pericarp can be improved, resource waste is avoided, and the environment is protected.
The biscuit directly made from wheat flour has good taste, but low dietary fiber content and poor functionality. The coffee pericarp is rich in dietary fiber and can be added into cookies to replace part of flour. The traditional crushed material is often big in particle, can not satisfy the demand of different food field processing, and crushing particle size distribution is inhomogeneous, generally need sieve the back and just can use, has increased manufacturing procedure, in addition, traditional crushing method is smashed for a long time, and the temperature is high, causes bioactive substance's loss easily.
Therefore, it is very necessary to provide a preparation method of a coffee pericarp biscuit with good taste and high active substance content.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide a preparation method of a coffee pericarp superfine powder crisp biscuit.
The invention provides a preparation method of a coffee pericarp superfine powder crisp biscuit, which comprises the following steps:
A) drying and superfine grinding the coffee pericarp to obtain coffee pericarp powder;
B) mixing coffee pericarp powder, low-gluten flour, butter, egg, sodium bicarbonate and sugar powder, fermenting, molding, baking, and packaging.
Preferably, the micronization in the step a) is specifically: crushing for 10-15 min at the temperature of minus 4 ℃.
Preferably, the drying in the step A) is specifically drying until the water content is below 10%.
Preferably, the mass ratio of the coffee peel powder, the low-gluten flour, the butter, the eggs, the baking soda and the powdered sugar in the step B) is (1-10): (90-99): (25-35): (30-40), (0.7-1) and (20-25).
Preferably, the proofing time in the step B) is 10-20 min.
Preferably, the molding in the step B) is specifically to roll the proofed dough into a noodle belt with the thickness of 2cm, and a round biscuit mold with the diameter of 4cm is used for molding.
Preferably, the baking of B) is specifically: the upper fire temperature is 170-190 ℃, the lower fire temperature is 160-180 ℃, and the baking time is 10-12 min.
Preferably, the baking is followed by cooling to room temperature.
Preferably, the coffee pericarp is a wet processed coffee pericarp or a dry processed coffee pericarp.
The invention provides a coffee pericarp superfine powder crisp biscuit which is prepared by the preparation method of any one of the technical schemes.
Compared with the prior art, the invention provides a preparation method of a coffee pericarp superfine powder crisp biscuit, which comprises the following steps: A) drying and superfine grinding the coffee pericarp to obtain coffee pericarp powder; B) mixing coffee pericarp powder, low gluten flour, butter, egg, sodium bicarbonate and sugar powder, fermenting, molding, baking, and packaging. The superfine coffee pericarp powder is added into the biscuit to obtain the biscuit with rich dietary fiber content, high antioxidant activity, rich flavor and chocolate color, so that the development and utilization value of the coffee pericarp is improved, and the removal rate of DPPH free radicals in the obtained crisp biscuit reaches 27.04%.
Drawings
FIG. 1 is a graph of dietary fiber and antioxidant content for the blank and the products of examples 1, 2, and 3;
FIG. 2 is a physical representation of the blank, comparative example and products of examples 1, 2 and 3.
Detailed Description
The invention provides a coffee pericarp superfine powder crisp biscuit and a preparation method thereof, and a person skilled in the art can realize the biscuit by properly improving process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a preparation method of a coffee pericarp superfine powder crisp biscuit, which comprises the following steps:
A) drying and superfine grinding the coffee pericarp to obtain coffee pericarp powder;
B) mixing coffee pericarp powder, low-gluten flour, butter, egg, sodium bicarbonate and sugar powder, fermenting, molding, baking, and packaging.
The preparation method of the superfine coffee pericarp powder crisp biscuit provided by the invention firstly dries the coffee pericarp.
The invention thoroughly cleans the coffee pericarp obtained in the coffee processing process.
The coffee pericarp of the present invention is a wet processed coffee pericarp or a dry processed coffee pericarp, which is not limited in the present invention and is well known to those skilled in the art.
The coffee pericarp is a byproduct generated in the coffee processing process, the content of dietary fiber of the coffee pericarp can reach 60% -70%, but insoluble dietary fiber is mainly used, and the insoluble dietary fiber with large particle size can cause the taste and the processing performance of the product to be poor.
The drying method is specifically drying until the water content is below 10%.
Drying to water content below 10%, screening to remove moldy and discolored stale coffee pericarp and other impurities, and the present invention is not limited to this specific process, and is well known to those skilled in the art.
And (4) drying and carrying out superfine grinding to obtain the coffee peel powder.
The superfine grinding of the invention is preferably as follows: crushing for 10-15 min at the temperature of minus 4 ℃; more preferably, crushing for 12-15 min at-4 ℃; most preferably at-4 deg.C for 15 min.
According to the invention, the coffee peel powder after superfine grinding is directly added into the biscuit formula without sieving, so that the taste can be improved, and the nutritional value can be increased.
Mixing the prepared coffee peel powder, low-gluten flour, butter, egg and sodium bicarbonate according to a certain proportion, blending, and proofing.
According to the invention, the mass ratio of the coffee peel powder, the low-gluten flour, the butter, the eggs, the baking soda and the powdered sugar is preferably (1-10): (90-99): (25-35): (30-40), (0.7-1), (20-25); more preferably (1-10): (90-99): (25-35): (30-40), (0.7-0.9), (22-25); most preferably (1-8): (92-99): (27-32): (30-40) 0.7: 25.
The fermentation time is preferably 10-20 min.
And after fermentation, forming.
The molding of the invention is preferably to roll the proofed dough into a noodle belt with the thickness of 2cm, and mold the dough by using a round biscuit mold with the diameter of 4cm to obtain biscuit blanks.
Putting the biscuit blank into an oven for baking, wherein the baking comprises the following specific steps: the upper fire temperature is 170-190 ℃, the lower fire temperature is 160-180 ℃, and the baking time is 10-12 min.
And cooling to room temperature after baking.
The coffee pericarp obtained by superfine grinding of the invention not only can avoid the loss of active substances caused by long-time grinding heating in the traditional grinding process, but also can improve the problem of rough taste caused by high content of insoluble dietary fiber in the coffee pericarp, and meanwhile, the superfine grinding has the advantages of simple operation, short processing time and the like.
The invention provides a coffee pericarp superfine powder crisp biscuit which is prepared by the preparation method of any one of the technical schemes.
The invention provides a preparation method of a coffee pericarp superfine powder crisp biscuit, which comprises the following steps: A) drying and superfine grinding the coffee pericarp to obtain coffee pericarp powder; B) mixing coffee pericarp powder, low-gluten flour, butter, egg, sodium bicarbonate and sugar powder, fermenting, molding, baking, and packaging. The superfine coffee pericarp powder is added into the biscuit to obtain the biscuit with rich dietary fiber content, high antioxidant activity, rich flavor and chocolate color, so that the development and utilization value of the coffee pericarp is improved, and the removal rate of DPPH free radicals in the obtained crisp biscuit reaches 27.04%.
In order to further illustrate the present invention, the detailed description of the coffee cherry peel ultra-micro powder short biscuit and the preparation method thereof provided by the present invention are provided below with reference to the examples.
Example 1
A preparation method of a coffee pericarp superfine powder crisp biscuit comprises the following operation steps:
pretreating raw materials and auxiliary materials: drying coffee pericarp until the water content is less than 10%, screening, removing moldy and discolored stale coffee pericarp and other impurities, pulverizing with an ultra-micro pulverizer, controlling the temperature at-4 deg.C, and pulverizing for 15 min.
Preparing dough: melting 25g of butter, adding 30g of egg liquid, 25g of powdered sugar and 0.7g of baking soda, mixing and whipping, mixing the whipped butter mixture with 1g of coffee pericarp superfine powder and 99g of low-gluten flour, and kneading into dough. And (5) fermenting for 10-20 min.
Molding: and rolling the dough prepared in the step into a flour belt with the thickness of 2cm, and molding by using a round biscuit mold with the diameter of 4cm to obtain biscuit blanks with uniform size, shape and thickness.
Baking: and (3) baking the biscuit blank prepared in the step for 10-12 min at the upper fire temperature of 170-190 ℃ and the lower fire temperature of 160-180 ℃, and cooling to obtain a finished product.
Example 2
A preparation method of a coffee pericarp superfine powder crisp biscuit comprises the following operation steps:
pretreatment of raw materials: drying coffee pericarp until the water content is less than 10%, screening, removing moldy and discolored stale coffee pericarp and other impurities, pulverizing with an ultra-micro pulverizer, controlling the temperature at-4 deg.C, and pulverizing for 15 min.
Preparing dough: melting 30g of butter, adding 35g of egg liquid, 25g of powdered sugar and 0.7g of baking soda, mixing and whipping, mixing the whipped butter mixture with 5g of coffee pericarp superfine powder and 95g of flour, and kneading into dough. And (5) fermenting for 10-20 min.
Molding: and rolling the dough prepared in the step into a flour belt with the thickness of 2cm, and molding by using a round biscuit mold with the diameter of 4cm to obtain biscuit blanks with uniform size, shape and thickness.
Baking: and (3) baking the biscuit blank prepared in the step for 10-12 min at the upper fire temperature of 170-190 ℃ and the lower fire temperature of 160-180 ℃, and cooling to obtain a finished product.
Example 3
A preparation method of a coffee pericarp superfine powder crisp biscuit comprises the following operation steps:
pretreating raw materials and auxiliary materials: thoroughly cleaning coffee pericarp, drying until the water content is less than 10%, screening, removing mildewed and discolored coffee pericarp and other impurities, pulverizing with a micronizer at-4 deg.C for 15 min.
Preparing dough: melting 35g of butter, adding 40g of egg liquid, 25g of powdered sugar and 0.7g of baking soda, mixing and whipping, mixing the whipped butter mixture with 10g of coffee pericarp superfine powder and 90g of flour, and kneading into dough.
Molding: rolling the dough prepared in the above steps into a noodle belt with the thickness of 2cm, and molding by using a round biscuit mold with the diameter of 4cm to obtain biscuit blanks with uniform size, shape and thickness.
Baking: and (3) firing the biscuit blank prepared in the step above at 170-190 ℃, firing the biscuit blank at 160-180 ℃, and baking for 10-12 min. Cooling to obtain the finished product.
Blank control: melting 25g of butter, adding 30g of egg liquid, 25g of powdered sugar and 0.7g of baking soda, mixing and leavening, kneading the mixture of leavened butter and 100g of low-gluten flour into dough, and then preparing, leavening, molding and baking.
Comparative example
Comparative method 1: the raw and auxiliary materials are pretreated as in the embodiment, and are crushed for 10min by a high-energy grinder and then pass through a 100-mesh sieve. Adding 1% of conventional pulverized coffee peel powder, making dough, proofing, shaping and baking. (conditions were the same as those of the operation method in which the amount of the ultrafine powder added was 1%)
Control method 2: the raw and auxiliary materials are subjected to the same pretreatment, and are crushed by a high-energy grinder for 10min and sieved by a 100-mesh sieve. Adding 5% of conventional pulverized coffee peel powder, making dough, proofing, shaping, and baking. (conditions were the same as those of the operation method in which the amount of the ultrafine powder added was 5%)
Control method 3: the raw and auxiliary materials are subjected to the same pretreatment, and are crushed by a high-energy grinder for 10min and sieved by a 100-mesh sieve. Adding 10% of conventional pulverized coffee peel powder, making dough, proofing, shaping, and baking. (conditions were the same as those of the operation method in which the amount of the ultrafine powder added was 10%)
Blank control: melting 25g of butter, adding 30g of egg liquid, 25g of powdered sugar and 0.7g of baking soda, mixing and leavening, kneading the mixture of leavened butter and 100g of low-gluten flour into dough, and then preparing, leavening, molding and baking.
Verification example
The biscuits of the examples and comparative examples of the present invention were tested and the results are shown in fig. 1 and table 1, fig. 1 being a graph of dietary fiber and antioxidant content of the blank control and the products of examples 1, 2, 3. FIG. 2 is a physical representation of the blank, comparative example and products of examples 1, 2 and 3.
TABLE 1 comparison of color and Oxidation resistance of products from different processing methods
As can be seen from the above Table 1, in terms of color, the blank control group biscuit has the highest brightness, is bright yellow and is a favorite color of people. The dried and fresh coffee pericarp presents reddish brown, and when added into the biscuit, the biscuit presents chocolate color which is easily accepted by the public. As can be seen from table 1 above, the product obtained by the processing method of the present invention has a lower L value than the control group at the same added proportion of the coffee pericarp, probably due to the lower brightness caused by the deep color; a indicates that the color of the biscuit is reddish, and at 1% of the addition amount, the red color of the biscuit is obviously better than that of the biscuit in the comparative example 1, which shows that the superfine grinding promotes the release amount of pigment, so that the product can show the natural color of the peel under a small addition amount, but the excessive addition amount causes the product to have too deep color. b indicates a yellow biscuit, compared to a control group, which shows that under the same conditions, more traditional powder is added to achieve the natural color of the coffee pericarp.
In the aspect of dietary fiber content, the dietary fiber content of a blank control group is obviously lower than that of biscuits made by adding superfine ground coffee pericarp, the dietary fiber is more and more favored by people, many researches also show that the dietary fiber has higher physiological activity due to the existence of a plurality of active functional groups in the dietary fiber, can prevent diseases such as constipation, obesity, gallstones, colon cancer, diabetes, coronary heart disease and the like, has the capabilities of resisting oxidation and adsorbing toxic and harmful substances, but the intake of dietary fiber by residents in China is far less than the recommended intake of 25-35 g/d of dietary fiber in China, and the coffee pericarp is rich in the dietary fiber, so that the content of the dietary fiber can be obviously improved by taking coffee pericarp powder as a biscuit ingredient.
In comparison of the DPPH clearance (%), it can be seen that the DPPH clearance of the blank control group is the lowest, and the DPPH clearance (%) of the examples is higher than that of the control group under the condition of the same addition amount of the coffee pericarp powder, because the cell wall breaking rate of the superfine grinding technology is high, more bioactive substances are released, and the antioxidant capacity of the coffee pericarp powder is improved.
The baked biscuits were subjected to sensory evaluation with reference to the criteria of table 2, the evaluators consisted of 15 trained, the biscuits were placed on a white porcelain dish and scored under natural light, and the results were expressed as average scores. The sensory evaluation indexes are shown in Table 2.
TABLE 2 sensory evaluation scoring criteria
TABLE 3 comparison of sensory scores of products obtained by different processing methods
As can be seen from the above table 3, the total sensory score of the product obtained by the processing method of the present invention is higher than that of the control group, and the advantages are mainly reflected in color, flavor and taste, mainly because the active ingredients and flavor substances contained in the coffee pericarp are more fully released after the superfine grinding, and the original flavor is maximally retained due to the low temperature protection in the grinding process. Therefore, the method for processing the coffee peel powder to make the crisp biscuits by using the superfine grinding technology is an ideal processing method. The product is shown in figure 2.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of a coffee pericarp superfine powder crisp biscuit is characterized by comprising the following steps:
A) drying and superfine grinding the coffee pericarp to obtain coffee pericarp powder;
B) mixing coffee pericarp powder, low-gluten flour, butter, egg, sodium bicarbonate and sugar powder, fermenting, molding, baking, and packaging.
2. The process according to claim 1, wherein the micronization in step A) is carried out by: crushing for 10-15 min at the temperature of minus 4 ℃.
3. The method according to claim 1, wherein the drying in step a) is carried out to a water content of 10% or less.
4. The preparation method according to claim 1, wherein the mass ratio of the coffee pericarp powder, the low-gluten flour, the butter, the egg, the baking soda and the powdered sugar in the step B) is (1-10): (90-99): (25-35): (30-40), (0.7-1) and (20-25).
5. The preparation method according to claim 4, wherein the proofing time in step B) is 10-20 min.
6. The method of claim 1, wherein said shaping of step B) is carried out by rolling the proofed dough into a dough strip having a thickness of 2cm, and shaping the dough strip using a 4cm diameter round biscuit mold.
7. The preparation method according to claim 1, wherein the baking of B) is specifically: the upper fire temperature is 170-190 ℃, the lower fire temperature is 160-180 ℃, and the baking time is 10-12 min.
8. The method of claim 7, wherein the baking is followed by cooling to room temperature.
9. The method of claim 1, wherein the coffee cherry peel is a wet processed coffee cherry peel or a dry processed coffee cherry peel.
10. A coffee pericarp ultra-micro powder short biscuit which is characterized by being prepared by the preparation method of any one of claims 1 to 9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115336613A (en) * | 2022-08-18 | 2022-11-15 | 江苏大学 | Coffee pericarp cookie and preparation method thereof |
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| CN115336613A (en) * | 2022-08-18 | 2022-11-15 | 江苏大学 | Coffee pericarp cookie and preparation method thereof |
| CN115336613B (en) * | 2022-08-18 | 2024-03-19 | 江苏大学 | Coffee peel cookie and preparation method thereof |
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