CN114982803A - 一种全膳食纤维膨化饼干的制作工艺 - Google Patents
一种全膳食纤维膨化饼干的制作工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种全膳食纤维膨化饼干的制作工艺,涉及食品加工技术领域。该制作工艺,包括以下步骤:称取以下重量份的原料:膨化玉米10‑30份、膨化黎麦粉5‑10份、燕麦膳食纤维粉5‑10份、全麦粉10‑30份、全蛋液5‑10份、食盐0.5‑3份、中链甘油三酯0.5‑4份、膨化剂1‑5份、抗性糊精1‑5份、混合坚果颗粒1‑6份、混合水果颗粒1‑6份;搅拌均匀制成面团;压制成饼干坯;烘烤;使混合物尺寸能够放入膨化饼干基层的凹槽内,烘烤,冷却,包装即可。本发明中,利用搅拌器将原料混合,然后利用模具制成饼干胚、烘烤,膨化饼干基层与混合物定型后制得全膳食纤维膨化饼干,解决了现代人容易产生与膳食纤维过少有关疾病的问题。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种全膳食纤维膨化饼干的制作工艺。
背景技术
膳食纤维是一种多糖,它既不能被胃肠道消化吸收,也不能产生能量。因此,曾一度被认为是一种“无营养物质”而长期得不到足够的重视。我国人民的膳食素以谷类食物为主,并辅以蔬菜果类,所以本无膳食纤维缺乏之虞,但随着生活水平的提高,食物精细化程度越来越高,动物性食物所占比例大为增加。一些大城市居民膳食脂肪的产热比例,已由几十年前的20%~25%增加至目前的40%~45%,而膳食纤维的摄入量却明显降低,所谓“生活越来越好,纤维越来越少”。由此导致一些所谓“现代文明病”,如肥胖症、糖尿病、高脂血症等,以及一些与膳食纤维过少有关的疾病,如肠癌、便秘、肠道息肉等发病率日渐增高。因此,发明人提出一种全膳食纤维膨化饼干及其制作工艺,满足人们对膳食纤维的需要。
发明内容
针对现有技术的不足,本发明提供了一种全膳食纤维膨化饼干的制作工艺,解决了现代人容易产生与膳食纤维过少有关疾病的问题。
为实现以上目的,本发明通过以下技术方案予以实现:一种全膳食纤维膨化饼干的制作工艺,包括以下步骤:
步骤一、称取以下重量份的原料:膨化玉米10-30份、膨化黎麦粉5-10份、燕麦膳食纤维粉5-10份、全麦粉10-30份、全蛋液5-10份、食盐0.5-3份、中链甘油三酯0.5-4份、膨化剂1-5份、抗性糊精1-5份、混合坚果颗粒1-6份、混合水果颗粒1-6份;
步骤二、按照原料的组成比例配料,将原料中的全麦粉、全蛋液、食盐、中链甘油三酯、膨化剂、抗性糊精,放入搅拌器中以50-80r/min转速搅拌2-4min,然后加入水,以120-150r/min转速搅拌1-2min,搅拌均匀制成面团;
步骤三、将面团放入揉面机上反复几次后,压制成厚度为3-6mm的片状,进一步用圆形模具压制成直径为3-6cm的饼干坯,并在饼干胚的中心再用模具留下一个直径小于饼干直径0.5-1.5cm的凹槽,将制成的饼干坯放在刷好棕榈油的烤盘中,在220-240℃进行焙烤,烘烤时间为8-15min,取出放置2~3min,得到膨化饼干基层;
步骤四、将混合坚果颗粒、混合水果颗粒切碎,放到容器中与膨化玉米、膨化黎麦粉、燕麦膳食纤维粉混合均匀,在50~90kg/cm2的压力下压制成型,取出混合物,整形混合物,使混合物尺寸能够放入膨化饼干基层的凹槽内;
步骤五、将混合物放置于膨化饼干基层的凹槽内,将饼干放入刷好油的烤盘中,入烤箱内烘烤10-20min,保持烤盘的上层温度为170-180℃、下层温度为150-160℃,取出后待其冷却到室温后,进行包装即可。
优选的,所述混合坚果颗粒包括红枣干、杏仁干、巴旦木、榛子仁、腰果仁、扁桃仁、核桃仁中的一种或至少两种。
优选的,所述混合坚果颗粒包括以下加工步骤:将混合坚果颗粒分别炒熟,时间为12-20分钟,混合坚果颗粒颜色微微变黄即可。
优选的,所述混合水果颗粒包括蓝莓干、蔓越莓干、葡萄干、黑加仑干中的一种或至少两种。
优选的,所述混合水果颗粒包括以下加工步骤:将蓝莓干、蔓越莓干、葡萄干、黑加仑干洗净后烘干,保持水分为8-15%。
优选的,所述步骤四之后,将膨化饼干基层的凹槽内平铺益生菌粘结层,益生菌粘结层的厚度为0.5-1.5mm。
优选的,所述益生菌粘结层包括以下质量百分比的原料:复合益生菌40-70%、玉米淀粉30-65%、低聚果糖10-15%。
本发明提供了一种全膳食纤维膨化饼干的制作工艺。具备以下有益效果:
1、本发明的全膳食纤维膨化饼干原料添加有膨化玉米、膨化黎麦粉、燕麦膳食纤维粉、混合坚果颗粒、混合水果颗粒等,利用搅拌器将原料混合,然后利用模具制成饼干胚、烘烤,膨化饼干基层与混合物定型后制得全膳食纤维膨化饼干,解决了现代人容易产生与膳食纤维过少有关疾病的问题。
2、本发明的全膳食纤维膨化饼干可控制血糖、预防其他疾病;全膳食纤维膨化饼干可以减慢血糖的吸收,有助于降低血液中的胆固醇;对人体的作用在于促进胃肠道蠕动,加快食物通过胃肠道,减少吸收,另外不可溶性纤维在大肠中吸收水分软化大便,可以起到防治便秘的作用;有益肠道内有益菌的增加,从而保持肠道健康。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
本发明实施例提供一种全膳食纤维膨化饼干的制作工艺,包括以下步骤:
步骤一、称取以下重量份的原料:膨化玉米10份、膨化黎麦粉5份、燕麦膳食纤维粉5份、全麦粉10份、全蛋液5份、食盐0.5份、中链甘油三酯0.5份、膨化剂1份、抗性糊精1份、混合坚果颗粒1份、混合水果颗粒1份;
步骤二、按照原料的组成比例配料,将原料中的全麦粉、全蛋液、食盐、中链甘油三酯、膨化剂、抗性糊精,放入搅拌器中以50r/min转速搅拌2min,然后加入水,以120r/min转速搅拌1min,搅拌均匀制成面团;
步骤三、将面团放入揉面机上反复几次后,压制成厚度为3mm的片状,进一步用圆形模具压制成直径为3cm的饼干坯,并在饼干胚的中心再用模具留下一个直径小于饼干直径0.5cm的凹槽,将制成的饼干坯放在刷好棕榈油的烤盘中,在220℃进行焙烤,烘烤时间为8min,取出放置2min,得到膨化饼干基层;
步骤四、将混合坚果颗粒、混合水果颗粒切碎,放到容器中与膨化玉米、膨化黎麦粉、燕麦膳食纤维粉混合均匀,在50kg/cm2的压力下压制成型,取出混合物,整形混合物,使混合物尺寸能够放入膨化饼干基层的凹槽内;
步骤五、将混合物放置于膨化饼干基层的凹槽内,将饼干放入刷好油的烤盘中,入烤箱内烘烤10min,保持烤盘的上层温度为170℃、下层温度为150℃,取出后待其冷却到室温后,进行包装即可。
本发明的全膳食纤维膨化饼干原料添加有膨化玉米、膨化黎麦粉、燕麦膳食纤维粉、混合坚果颗粒、混合水果颗粒等,利用搅拌器将原料混合,然后利用模具制成饼干胚、烘烤,膨化饼干基层与混合物定型后制得全膳食纤维膨化饼干,首先可溶性纤维对人体的作用在于促进胃肠道蠕动,加快食物通过胃肠道,减少吸收,另外不可溶性纤维在大肠中吸收水分软化大便,可以起到防治便秘的作用。全膳食纤维膨化饼干可以刺激肠道蠕动,帮助排便。全膳食纤维膨化饼干可保持肠道健康,有益肠道内有益菌的增加,从而保持肠道健康。全膳食纤维膨化饼干可减少食物残渣在肠道中的停留时间,间接减少了致癌物质的聚集;全膳食纤维膨化饼干可控制血糖、预防其他疾病:全膳食纤维膨化饼干可以减慢血糖的吸收,有助于降低血液中的胆固醇。
本发明实施例中,中链甘油三酯(MCT)可以帮助减肥,实践证明,食用中链脂肪酸酯MCT对人体的体重、腹部脂肪面积的减少、腰围的减少,均有明显的效果。可作为手术后、感染和皮肤烧伤病人的专用食品,还可用于那些患有脂肪吸收不良,艾滋病人和癌症病人、糖尿病人的食品,可用于治疗前列腺增生、消散胆石、降低胆固醇、防治高脂血症等。
抗性糊精添加后,可以增加和改善饼干色泽,有特殊香味,添加后饼干强度有所减弱,饼干和糕点在配制中糖油量较多,水分含量相对低,更有必要添加膳食纤维,采用水溶性抗性糊精添加在糕点中,可保持产品绵软、滋润,增加保质期,延长货架存放时间。
藜麦粉以南美进口藜麦为原料,采用热风干燥技术加工而成,保持了藜麦本身的色泽,含有多种维生素和酸类物质,口感佳,易溶解。
实施例二:
本发明实施例提供一种全膳食纤维膨化饼干的制作工艺,包括以下步骤:
步骤一、称取以下重量份的原料:膨化玉米30份、膨化黎麦粉10份、燕麦膳食纤维粉10份、全麦粉30份、全蛋液10份、食盐3份、中链甘油三酯4份、膨化剂5份、抗性糊精5份、混合坚果颗粒6份、混合水果颗粒6份;
步骤二、按照原料的组成比例配料,将原料中的全麦粉、全蛋液、食盐、中链甘油三酯、膨化剂、抗性糊精,放入搅拌器中以80r/min转速搅拌4min,然后加入水,以150r/min转速搅拌2min,搅拌均匀制成面团;
步骤三、将面团放入揉面机上反复几次后,压制成厚度为6mm的片状,进一步用圆形模具压制成直径为6cm的饼干坯,并在饼干胚的中心再用模具留下一个直径小于饼干直径1.5cm的凹槽,将制成的饼干坯放在刷好棕榈油的烤盘中,在240℃进行焙烤,烘烤时间为15min,取出放置3min,得到膨化饼干基层;
步骤四、将混合坚果颗粒、混合水果颗粒切碎,放到容器中与膨化玉米、膨化黎麦粉、燕麦膳食纤维粉混合均匀,在90kg/cm2的压力下压制成型,取出混合物,整形混合物,使混合物尺寸能够放入膨化饼干基层的凹槽内;
步骤五、将混合物放置于膨化饼干基层的凹槽内,将饼干放入刷好油的烤盘中,入烤箱内烘烤20min,保持烤盘的上层温度为180℃、下层温度为160℃,取出后待其冷却到室温后,进行包装即可。
实施例三:
上述实施例中,混合坚果颗粒包括红枣干、杏仁干、巴旦木、榛子仁、腰果仁、扁桃仁、核桃仁中的一种或至少两种。混合坚果颗粒包括以下加工步骤:将混合坚果颗粒分别炒熟,时间为12-20分钟,混合坚果颗粒颜色微微变黄即可。
混合水果颗粒包括蓝莓干、蔓越莓干、葡萄干、黑加仑干中的一种或至少两种。混合水果颗粒包括以下加工步骤:将蓝莓干、蔓越莓干、葡萄干、黑加仑干洗净后烘干,保持水分为8-15%。
实施例四:
上述实施例中,步骤四之后,将膨化饼干基层的凹槽内平铺益生菌粘结层,益生菌粘结层的厚度为0.5-1.5mm。益生菌粘结层包括以下质量百分比的原料:复合益生菌40-70%、玉米淀粉30-65%、低聚果糖10-15%。
复合益生菌采用慕恩贝益生菌,为台湾高效益生菌,为耐酸、耐胆盐、高肠道附着菌种,以高效菌种酦酵技术,保持菌种活性,可改变细菌丛生态,帮助消化,调节生理机能。主要包括以下原料:水苏糖、低聚果糖、玉米淀粉、脱脂奶粉、无水葡萄糖、微藻DHA粉、食用香料、罗伊氏乳杆菌(GL104)、副干酪乳杆菌(MP137)、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌。具有治疗过敏,增强免疫力的效果。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种全膳食纤维膨化饼干的制作工艺,其特征在于:包括以下步骤:
步骤一、称取以下重量份的原料:膨化玉米10-30份、膨化黎麦粉5-10份、燕麦膳食纤维粉5-10份、全麦粉10-30份、全蛋液5-10份、食盐0.5-3份、中链甘油三酯0.5-4份、膨化剂1-5份、抗性糊精1-5份、混合坚果颗粒1-6份、混合水果颗粒1-6份;
步骤二、按照原料的组成比例配料,将原料中的全麦粉、全蛋液、食盐、中链甘油三酯、膨化剂、抗性糊精,放入搅拌器中以50-80r/min转速搅拌2-4min,然后加入水,以120-150r/min转速搅拌1-2min,搅拌均匀制成面团;
步骤三、将面团放入揉面机上反复几次后,压制成厚度为3-6mm的片状,进一步用圆形模具压制成直径为3-6cm的饼干坯,并在饼干胚的中心再用模具留下一个直径小于饼干直径0.5-1.5cm的凹槽,将制成的饼干坯放在刷好棕榈油的烤盘中,在220-240℃进行焙烤,烘烤时间为8-15min,取出放置2~3min,得到膨化饼干基层;
步骤四、将混合坚果颗粒、混合水果颗粒切碎,放到容器中与膨化玉米、膨化黎麦粉、燕麦膳食纤维粉混合均匀,在50~90kg/cm2的压力下压制成型,取出混合物,整形混合物,使混合物尺寸能够放入膨化饼干基层的凹槽内;
步骤五、将混合物放置于膨化饼干基层的凹槽内,将饼干放入刷好油的烤盘中,入烤箱内烘烤10-20min,保持烤盘的上层温度为170-180℃、下层温度为150-160℃,取出后待其冷却到室温后,进行包装即可。
2.根据权利要求1所述的一种全膳食纤维膨化饼干的制作工艺,其特征在于:所述混合坚果颗粒包括红枣干、杏仁干、巴旦木、榛子仁、腰果仁、扁桃仁、核桃仁中的一种或至少两种。
3.根据权利要求2所述的一种全膳食纤维膨化饼干的制作工艺,其特征在于:所述混合坚果颗粒包括以下加工步骤:将混合坚果颗粒分别炒熟,时间为12-20分钟,混合坚果颗粒颜色微微变黄即可。
4.根据权利要求1所述的一种全膳食纤维膨化饼干的制作工艺,其特征在于:所述混合水果颗粒包括蓝莓干、蔓越莓干、葡萄干、黑加仑干中的一种或至少两种。
5.根据权利要求4所述的一种全膳食纤维膨化饼干的制作工艺,其特征在于:所述混合水果颗粒包括以下加工步骤:将蓝莓干、蔓越莓干、葡萄干、黑加仑干洗净后烘干,保持水分为8-15%。
6.根据权利要求1所述的一种全膳食纤维膨化饼干的制作工艺,其特征在于:所述步骤四之后,将膨化饼干基层的凹槽内平铺益生菌粘结层,益生菌粘结层的厚度为0.5-1.5mm。
7.根据权利要求6所述的一种全膳食纤维膨化饼干的制作工艺,其特征在于:所述益生菌粘结层包括以下质量百分比的原料:复合益生菌40-70%、玉米淀粉30-65%、低聚果糖10-15%。
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