CN114794184A - Big-fruit narrow-leaved oleaster crisp biscuit and preparation method thereof - Google Patents
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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
- A21D2/34—Animal material
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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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- 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
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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
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Abstract
The invention discloses a big-fruit elaeagnus angustifolia crisp biscuit and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the big-fruit narrow-leaved oleaster crisp biscuit comprises the following steps: weighing flour, eggs, corn starch, butter, Chinese oleaster dregs, white granulated sugar and baking soda for later use, uniformly mixing the flour, the eggs, the corn starch, the Chinese oleaster dregs, the white granulated sugar and the baking soda, adding the mixture into the butter, stirring to obtain dough, rolling the dough into a flour cake, pressing the dough into a shape, baking, cooling and packaging to obtain the Chinese oleaster crisp biscuit. The crisp big-oleaster biscuits prepared by the method are light yellow, uniform and consistent in color, have the unique taste and smell of the big-oleaster, are crisp and tasty, have long quality guarantee period, are the most potential products in deep-processed big-oleaster products, and are worthy of popularization.
Description
Technical Field
The invention relates to a big-fruit elaeagnus angustifolia crisp biscuit and a preparation method thereof, belonging to the technical field of food processing.
Background
The big-fruit narrow-leaved oleaster is also called Xinjiang narrow-leaved oleaster, the fruit is sour and sweet and delicious, is deeply loved by people, is an ideal natural food, is rich in functional components such as polysaccharide, tannin, flavonoid and the like, has medicinal value, is commonly used for treating diseases such as diarrhea, gastrointestinal dyspepsia and the like, and has great industrial development potential.
However, from the current situation of processing and utilization of the existing oleaster, the enterprises for processing the oleaster are small factories and small workshops, the products are mainly primary processed products such as an oleaster naan, an oleaster steamed bun and an oleaster cake added with the oleaster powder, the flavor and the nutrition of the oleaster cannot be highlighted, the technical content is low, the industrial processing level is extremely low, and the fundamental capability of coping with the modern market development and the oleaster industrialization is not provided. Aiming at the fact that the pulp of the oleaster is salsweet and contains rich flavonoid and phenolic functional substances, the pulp of the oleaster has the effects of nourishing the stomach and tonifying the spleen, preventing cardiovascular diseases and the like, and has extremely high nutritional health-care value and medicinal value, if a new food of the oleaster can be provided, the nutritional ingredients of the oleaster are reserved to the maximum extent, the variety of biscuits in the market can be increased, the utilization rate of the oleaster can be improved, and the economic value of the oleaster can be increased.
Disclosure of Invention
In order to solve the technical problems, the invention provides the crisp big-oleaster biscuits and the preparation method thereof, the crisp big-oleaster biscuits are added, the new taste is provided for the crisp biscuits in the market, the nutrient content of the big-oleaster is kept, the utilization rate of the big-oleaster is improved, the preparation method is simple, the operation is convenient, and the preparation method is suitable for industrial production.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a crisp big-oleaster biscuit which is prepared from the following raw materials of flour, eggs, corn starch, butter, big-oleaster dregs, white granulated sugar and baking soda;
the mass ratio of the flour to the eggs to the corn starch to the butter is 6:4:3: 4;
the mass of the big fruit oleaster dregs, the white granulated sugar and the baking soda respectively account for 60-100%, 9-21% and 0.2-1.0% of the flour.
Furthermore, the oleaster dregs are obtained by crushing and airing the oleaster.
Furthermore, the water content of the oleaster dregs is 8-12%, the airing temperature is 25 +/-2 ℃, and the oleaster dregs are crushed and then sieved by a 10-mesh sieve.
The invention also provides a preparation method of the crisp Chinese dates biscuit, which is characterized by comprising the following steps:
weighing the flour, the eggs, the corn starch, the butter, the oleaster dregs, the white granulated sugar and the baking soda for later use according to the weight parts, uniformly mixing the flour, the eggs, the corn starch, the oleaster dregs, the white granulated sugar and the baking soda, adding the mixture into the butter, stirring to obtain dough, rolling the dough into a pancake, pressing the pancake into a shape, baking, cooling and packaging to obtain the oleaster crisp biscuit.
Further, the egg is whole egg liquid.
Further, the butter is softened in water bath at 50 deg.C for 20min and then mixed with other raw materials.
Further, the thickness of the cake is 3 cm.
Further, the rotating speed of the stirring is 80r/min-100 r/min.
Further, the extruded shape may be a variety of shapes such as a heart shape.
Further, the baking temperature was 180 ℃.
The invention discloses the following technical effects:
1. in the prior art, in the process of making biscuits, if fruits are added, the fruits are often added in the form of fruit powder, namely, the fruit powder is mixed into flour for adding after being subjected to certain treatment and refinement, and the adding amount is often small. The compound enzyme is directly added into flour in the form of pulp or pulp residue, if the pulp or pulp residue is not processed, the content of macromolecular cellulose is higher, the change of texture in the baking process of the biscuit is often inhibited, so that the gaps of the finally prepared biscuit are reduced, the filling power and the crispness are affected, and particularly the condition of larger adding amount is realized. The method directly takes the currently-prepared oleaster dregs as the raw material, can be directly used only by physical crushing, has higher addition amount, accurately controls the parameters of the preparation process by reasonably calculating the proportion of all the raw materials, does not influence the texture characteristics of the biscuit, and improves the crispness of the biscuit.
2. According to the invention, during pretreatment of the oleaster raw material, pulp is physically crushed, a natural drying mode is selected, the influence of high-temperature drying on functional substances such as potassium, calcium, magnesium, polysaccharide, flavonoids, phenols and tannin in the oleaster is avoided, so that the functional ingredients in the oleaster are retained to the maximum extent, and the properly added butter can effectively improve the absorption of flavonoids, phenols and other substances in the oleaster by intestinal tracts.
3. According to the formula of the oleaster crisp biscuit, corn starch containing high resistant starch is selected, so that the gluten degree of flour can be reduced, the bulkiness of the biscuit is increased, the crispness of the biscuit is improved, the corn starch contains more resistant starch, cannot be digested and absorbed in small intestines, the blood sugar is not easy to rise after the corn starch is ingested, and the control of the blood sugar is facilitated.
4. The crisp Chinese oleaster biscuits provided by the invention are light yellow, uniform and consistent in color, have the unique taste and smell of Chinese oleaster, are crisp and tasty, have long quality guarantee period, are the most potential products in deep-processed Chinese oleaster products, and are worthy of popularization.
5. Fructus Elaeagni Angustifoliae is invigorating the spleen and is nourishing the stomach, when the crunchy biscuit of making with it is invigorating the spleen and stomach, because of containing abundant dietary fiber, can let the people produce satiety, can be fine let the people reduce appetite, have fine auxiliary action to losing weight crowd, add alkaliferous material such as baking soda in the crunchy biscuit simultaneously, can neutralize gastric acid, to the abundant people of gastric acid secretion, can play the effect of restraining gastric acid secretion, thereby protect gastric mucosa, often eat this product and can protect gastrointestinal digestive system, strengthen the physique, it has very big benefit to reduce the illness.
6. The flour and the products thereof are generally rich in more carbohydrates and lack of other nutrient substances and mineral substances required by human bodies, but the oleaster used in the invention contains abundant mineral substances such as potassium, calcium, magnesium, iron and the like, and also contains abundant polysaccharide, flavonoid and phenolic substances, thereby enriching the nutrition and functional components in the biscuits and leading the nutrition of the foods to be richer and more complete.
7. The processing technology of the short-crisp oleaster biscuits does not add preservatives and artificial pigments in all links, can meet the requirements of people in modern society on green foods, is beneficial to opening market sales of products, and is simple in processing technology, low in cost and easy to realize large-scale industrial production.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Flour (Xinjiang Tianshan flour, Inc.) and eggs used in the examples of the present invention were purchased from Jiale Fu Supermarket, corn starch (Beijing Gusong Jingsong Jingmao, Inc.), butter (inner Mongolia Licheng Shi Chenghui, Inc.), white sugar (Guangzhou Fu Zhengdonghai food Co., Ltd.) and sodium bicarbonate (Shanghai Feng Miao Shi Co., Ltd.) were purchased through a Jingdong shopping platform, and the large-fruit narrow-leaved oleaster was obtained from Xinjiang Kyoho and Kaishi.
The shape extruded by the embodiment of the invention can be heart-shaped and other shapes.
The egg used in the embodiment of the invention is whole egg liquid.
The technical solution of the present invention is further illustrated by the following examples.
Example 1
Cleaning fructus Elaeagni Angustifoliae, removing core, crushing to 10 mesh, air drying at 25 + -2 deg.C to water content of 8-12%, to obtain fructus Elaeagni Angustifoliae residue;
weighing 300g of flour, 200g of eggs, 150g of corn starch, 240g (80% of the flour mass) of oleaster dregs, 36g (12% of the flour mass) of white granulated sugar and 1.8g (0.6% of the flour mass) of baking soda for later use;
softening the weighed butter in water bath at 50 ℃ for 20min, uniformly mixing flour, eggs, corn starch, the oleaster dregs, white granulated sugar and baking soda, adding the mixture into the softened butter, and stirring for 10min at a speed of 80-100 r/min to obtain dough;
rolling the dough into a pancake with the thickness of 3cm, and pressing the pancake into a shape by using a mold to obtain a formed cotton sheet;
preheating the oven for 10min in advance, setting baking temperature at 160 deg.C, baking for 3min, baking for 1min, cooling, and packaging to obtain crisp fructus Elaeagni Angustifoliae biscuit.
Example 2
The same as example 1, except that 180g of russianolive pomace (60% of flour mass) was weighed out.
Example 3
The only difference is that 210g of oleaster pomace (70% of flour mass) is weighed as in example 1.
Example 4
The difference is that 270g of oleaster pomace (90% of flour mass) is weighed out as in example 1.
Example 5
The difference is that 300g of oleaster pomace (100% of flour mass) is weighed out as in example 1.
Example 6
The only difference is that 27g (9% of flour mass) of white granulated sugar is weighed as in example 1.
Example 7
The only difference is that 45g (15% of the flour mass) of white granulated sugar is weighed as in example 1.
Example 8
The only difference is that 54g (18% of flour mass) of white granulated sugar is weighed in the same way as in example 1.
Example 9
The only difference is that 63g (21% of flour mass) of white granulated sugar was weighed as in example 1.
Example 10
The only difference is that 0.6g (0.2% of the flour mass) of baking soda is weighed in from example 1.
Example 11
The only difference is that 1.2g (0.4% of the flour mass) of baking soda is weighed in from example 1.
Example 12
The only difference is that 2.4g (flour mass. 0.8%) of baking soda was weighed in the same way as in example 1.
Example 13
The only difference is that 3.0g (1.0% of the flour mass) of baking soda is weighed out as in example 1.
Comparative example 1
The only difference is that 150g of oleaster pomace (50% of flour mass) is weighed out as in example 1.
Comparative example 2
The only difference is that 75g (25% of flour mass) of white granulated sugar is weighed as in example 1.
Comparative example 3
The only difference is that 3.6g (1.2% of the flour mass) of baking soda are weighed out as in example 1.
Comparative example 4
The only difference from example 1 was that the dough was rolled into a dough cake having a thickness of 5 cm.
Comparative example 5
The only difference from example 1 is that the baking temperature is 180 ℃.
Sensory evaluation
(1) 10 food-related professionals instructed by special sensory training were invited to perform comprehensive evaluations on 4 aspects of color, shape, mouthfeel, taste and texture of the crispy biscuits prepared according to examples 1 to 13 and comparative examples 1 to 5 (see table 1 for scoring criteria).
TABLE 1 sensory evaluation Standard of crisp Elaeagnus angustifolia biscuits
(2) Response surface optimization test of the processing technology of the big-fruit narrow-leaved oleaster crisp biscuits:
carrying out Box-Behnken center combination on the basis of a single-factor test, optimizing each factor of the crisp oleaster biscuits by using a Box-Behnken test design method according to sensory scores of 3 factors and 3 levels (table 2) of the addition amount of the oleaster, the addition amount of white granulated sugar and the addition amount of sodium bicarbonate as response results (table 3), and finding out P through a Box-Behnken test regression model, see table 4<0.0001, response regression model reached a very significant level. Coefficient of correlation R 2 The coefficient of variation c.v. 1.06% indicates that the predicted value of the model has good correlation with the test value, and the model can better describe the test result, and the P of the mismatch term (lock of Fit) is 0.4337>0.1, the regression model equation is shown to fit well to the test results. As can be seen from Table 4, A, AB and A in the model 2 、C 2 The terms are all significant, indicating some interaction between the variables.
TABLE 2 Box-Behnken center combination design factors and levels
TABLE 3 Box-Behnken test design and results
TABLE 4 Box-Behnken Experimental regression model analysis of variance
(3) The optimal formula for preparing the big-fruit narrow-leaved oleaster crisp biscuits comprises the following steps:
according to the results obtained by the Box-Behnken center combined test, the adding amount of the oleaster is 80.73%, the adding amount of the white granulated sugar is 12.00%, the adding amount of the baking soda is 0.611%, and the comprehensive sensory score is 85.9 based on the adding amount of the flour. By combining the results, the formula of the short oleaster biscuits is finally determined, wherein the flour is 300g, the egg is 200g, and the corn starch is 150g, the adding amounts of the oleaster, the white granulated sugar and the baking soda are 80.73%, 12% and 0.611% respectively based on the flour, and at the moment, the obtained short oleaster biscuits in Xinjiang are uniform in color, fine and uniform in tissue section, loose in taste, sour, sweet and delicious, and have the unique taste and smell of the oleaster.
(4) The final sensory evaluation results of the crispy cookies prepared in examples 1-13 and comparative examples 1-5 according to the above-mentioned sensory evaluation method are shown in Table 5.
TABLE 5 sensory evaluation results
As can be seen from the data in Table 2, the crisp oleaster biscuits prepared in the embodiments 1-13 of the invention are more popular than the biscuits prepared in the comparative examples 1-5, have uniform color, fine and uniform tissue sections, loose mouthfeel, and are sour, sweet and delicious, and have the unique taste and smell of oleaster.
Shelf life test
(1) Making biscuits according to the optimized processing technology of the short biscuits of the oleaster, and predicting the goods by a Weibull hazard value analysis methodShelf life, assuming that K ═ 1, 2, … … n is used to count a set of experimental samples in reverse order of time to failure, t k Corresponding to the failure time. In the weibull model h (t) is called the hazard function, and h (t) is 100/k.
The cumulative hazard function can be expressed as:
the logarithm of the two sides can be transformed into:
lgt＝(1/β)lgH+lgα 1 (3)
in the formula: α — scale parameter (degree of dispersion of the probability density function graph);
beta-shape parameter (steepness of the probability density function graph).
(2) The oleaster crisp biscuits are stored at the temperature of 25 ℃, 35 ℃ and 45 ℃ respectively, sensory evaluation is carried out every 7 days according to the table 1, and the experimental results are recorded according to a Weibull hazard value analysis method and are shown in the tables 6, 7 and 8.
Experimental results for Low energy crisp biscuit storage at Table 625 deg.C
Experimental results for Low energy short biscuit storage at Table 735 deg.C
Experimental results for Low energy crisp biscuit storage at Table 845 deg.C
(3) The results of the weibull value analysis based on the sensory evaluation results are shown in tables 9, 10 and 11 below.
TABLE 9 Weibull analysis of sensory analysis of 25 ℃ Low energy short biscuits
TABLE 10 Weibull analysis of 35 ℃ Low energy short biscuit sensory
TABLE 11 Weibull analysis of sensory analysis of 45 ℃ Low energy short biscuits
(4) And (3) analyzing the accumulated hazard value and the storage time of the short oleaster biscuits according to a formula (3), predicting the shelf lives of the short oleaster biscuits at different temperatures by taking H (69.3%) as a shelf life end point of the short oleaster biscuits, and obtaining the results shown in table 12.
TABLE 12 results of sensory harm analysis of low energy short biscuit at different temperatures
(5) According to the Arrhenius equation principle, the logarithmic shelf life value measured at different temperatures is in a linear relation with the reciprocal of the storage temperature:
the Arrhenius curve fitting equation of lgt to 1/T can be found as Y-1782.2 x-3.9368, R 2 When the two are in a linear relationship, the shelf life prediction equation of the oleaster crisp biscuits is as follows:
(6) the shelf life model of the crisp Chinese oleaster biscuits is verified, shelf life predicted values at 30 ℃ and 40 ℃ are calculated according to a model equation and are compared with measured values, errors of the shelf life predicted values and the measured values of the crisp Chinese oleaster biscuits at 30 ℃ and 40 ℃ are respectively 2.38% and 5.66% and are both less than 10% as shown in table 13, and the shelf life prediction model can better predict the shelf life of the crisp Chinese oleaster biscuits. Then according to the calculation of the shelf life prediction equation, the shelf life of the oleaster crisp biscuits obtained by the preparation method is 174d under the storage condition of 15 ℃.
TABLE 13 predicted and measured values of shelf life of Russian olive crisp cookies at different temperatures
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (8)
1. The crisp big-oleaster biscuits are characterized in that the raw materials of the crisp big-oleaster biscuits comprise flour, eggs, corn starch, butter, big-oleaster dregs, white granulated sugar and baking soda;
the mass ratio of the flour to the eggs to the corn starch to the butter is 6:4:3: 4;
the mass of the big fruit oleaster dregs, the white granulated sugar and the baking soda respectively account for 60-100%, 9-21% and 0.2-1.0% of the flour.
2. The russianolive crisp biscuit of claim 1, wherein the russianolive pomace is obtained by crushing and air-drying russianolive.
3. The russianolive crisp biscuit of claim 2, wherein the water content of the russianolive dregs is 8-12%, the airing temperature is 25 ± 2 ℃, and the rusnolive is ground and sieved by a 10-mesh sieve.
4. A method of making the big-candied oleaster crisp biscuit as claimed in any of claims 1 to 3, characterized by comprising the steps of:
weighing the flour, the eggs, the corn starch, the butter, the oleaster dregs, the white granulated sugar and the baking soda for later use according to the weight parts, uniformly mixing the flour, the eggs, the corn starch, the oleaster dregs, the white granulated sugar and the baking soda, adding the mixture into the butter, stirring to obtain dough, rolling the dough into a pancake, pressing the pancake into a shape, baking, cooling and packaging to obtain the oleaster crisp biscuit.
5. The preparation method of claim 1, wherein the butter is softened in water bath at 50 deg.C for 20min and mixed with other raw materials.
6. The method of claim 1, wherein the thickness of the tortilla is 0.3 cm.
7. The method of claim 1, wherein the stirring speed is 80r/min to 100 r/min.
8. The method of claim 1, wherein the baking temperature is 180 ℃.
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