CN115349537A - Nerve-soothing and fatigue-resisting health-preserving biscuit and preparation method thereof - Google Patents

Nerve-soothing and fatigue-resisting health-preserving biscuit and preparation method thereof Download PDF

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CN115349537A
CN115349537A CN202210998833.6A CN202210998833A CN115349537A CN 115349537 A CN115349537 A CN 115349537A CN 202210998833 A CN202210998833 A CN 202210998833A CN 115349537 A CN115349537 A CN 115349537A
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biscuit
butter
fatigue
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王超
黄勤挽
余葱葱
王一臣
廖文涛
黄祖波
王政研
周海伦
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Sichuan Integrative Medicine Hospital
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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a health-preserving biscuit capable of soothing nerves and resisting fatigue and a preparation method thereof, wherein the formula comprises medicinal powder, low-gluten flour, auxiliary materials and water in parts by mass, and the main materials are used in the amount: low-gluten flour: water =3-5:16-17:4-6, wherein the medicinal powder comprises 3-5 parts by mass of spina date seeds, 3-5 parts by mass of Bai, 2-4 parts by mass of longan, 2-4 parts by mass of poria cocos, 1-3 parts by mass of medlar, 1-3 parts by mass of wheat and 1-3 parts by mass of ginseng; the auxiliary materials are one or more than two of butter, powdered sugar, salt and baking soda. The tea has the advantages of calming nerves and resisting fatigue, complete appearance, clear pattern, uniform color, brown yellow or golden yellow, basic color, porous and dense section structure, no large holes, proper flavor, crisp or loose mouthfeel, no tooth sticking, and high pleasure while bringing health to consumers.

Description

Nerve-soothing and fatigue-resisting health-preserving biscuit and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a health-preserving biscuit capable of soothing nerves and resisting fatigue and a preparation method thereof.
Background
The biscuit is a common snack, is convenient to eat and carry as a snack or a supplementary diet, and becomes an indispensable food in daily life. The biscuit is a food which is prepared by using grain powder (and/or beans and potato powder) as a main raw material, adding or not adding sugar, grease and other raw materials, mixing the powder (or mixing pulp), forming, baking (or frying and baking) and the like.
If the biscuit is for people needing heat supplement in a short time, the biscuit is a good choice, such as adding meals for students, heavy laborers, or heat supplement during busy work and travel. Under the conditions, people are in the states of tiredness, mental fatigue and restlessness, particularly, the social rhythm is faster and faster, and the pressure is higher, so that the physique of people can not be supplemented with proper energy and nutrition timely when the people eat meals.
However, with increasing biscuit varieties, consumers are becoming increasingly dazzling and nowadays biscuits are more caloric, especially cookies, sweet and crisp filled biscuits. The enhancement of health consciousness of modern people, if only by individual taste preference to choose, again to the health causes adverse factors, therefore has no choice.
There are some biscuits with enriched nutrients on the market, the most common varieties are enriched with minerals and vitamins, such as calcium, iron, zinc, vitamin a, vitamin D, etc., and wheat bran is added, which belongs to the field of increasing dietary fiber. Children with food preference and food preference usually eat certain biscuits with calcium, iron and zinc. However, as a common person, if balanced diet can be achieved, obvious nutrient deficiency does not exist, or a nutrition supplement is taken, then a nutrient-enriched biscuit is selected, and firstly, the nutrients are not absorbed and are wasted; secondly, the nutrient is absorbed too much, which has adverse effect on human body.
In addition, although the making method of the biscuit is a ripening process, the forming of the biscuit, whether the appearance is beautiful and how the success rate of the finished product is, are also technical problems to be solved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a mind-tranquilizing and fatigue-resisting health-preserving biscuit and a preparation method thereof, the biscuit is a health-preserving food, has the advantages of mind-tranquilizing and fatigue-resisting properties, complete appearance, clear pattern, uniform color, brown yellow or golden yellow, basic color, porous and dense section structure, no large holes, proper flavor of the variety, crisp or loose mouthfeel, no tooth sticking, and high joyful feeling for the health of consumers; the manufacturing method is simple and the success rate is high.
The health-preserving biscuit capable of soothing nerves and resisting fatigue solves the technical problems, and comprises the following main materials in parts by mass: low-gluten flour: water =3-5:16-17:4-6, wherein the medicinal powder comprises 3-5 parts of spina date seed, 3-5 parts of Bai, 2-4 parts of longan, 2-4 parts of tuckahoe, 1-3 parts of medlar, 1-3 parts of wheat and 1-3 parts of ginseng by mass; the auxiliary materials are one or more than two of butter, powdered sugar, salt and baking soda.
The auxiliary materials comprise butter, powdered sugar, salt and baking soda, wherein the powdered sugar is 3-9 parts, the butter is 3-7 parts, the baking soda is 0.3-0.45 part and the salt is 0.25-0.35 part by total weight of the biscuit, and the dosage of the powdered sugar, the butter and the baking soda is determined by a response surface method.
The response surface analysis displays the system response (such as the sensory evaluation score of the biscuit) as a function of one or more factors (such as the dosage of baking soda, powdered sugar and butter) by using a graphic technology, so that the corresponding condition can be selected by means of intuitive observation. And determining an approximate model through response surface analysis so as to guide the subsequent determination of various parameters.
In the optimized scheme, the sugar powder is 5 parts, the butter is 5 parts, the baking soda is 0.4 part and the salt is 0.3 part.
7.06 parts of powdered sugar, 6.22 parts of butter, 0.32 part of baking soda and 0.3 part of common salt, wherein the average value of sensory scores is 88.75.
The sugar powder is white sugar or maltose.
The ginseng is planted artificially, and the planting time is less than or equal to 5 years.
In a further optimized scheme, the main materials are as follows: low-gluten flour: water =4:17:5;
4 parts of spina date seed, 4 parts of lily, 3 parts of poria cocos, 3 parts of longan pulp, 2 parts of wolfberry fruit, 2 parts of wheat and 2 parts of ginseng.
Wheat is sweet and moist and can nourish heart, so it can nourish heart and induce tranquilization, and reduce or treat palpitation. Lily is sweet and bland in flavor, moistens lung, nourishes heart and soothes nerves. The spina date seed has the effects of nourishing the liver, calming the heart, soothing the nerves and arresting sweating. Poria is sweet and bland in flavor, neutral in nature, and can strengthen the spleen and calm the heart. The longan pulp has fragrant smell and sweet taste, and can tonify heart and spleen, nourish blood and tranquilize mind. Wolfberry fruit has the functions of nourishing liver and kidney, benefiting vital essence and improving eyesight. It is suitable for people with symptoms of regulating blood pressure, recovering heart function, neurasthenia and asthenia.
In the compatibility principle of the medicinal powder, monarch drugs: spina date seed (nourishing heart and tonifying liver, and calming heart and tranquilizing mind) and lily (nourishing yin and moistening lung, and clearing heart and tranquilizing mind) are used as ministers: the longan (tonifying heart and spleen, nourishing blood and tranquilization) and the tuckahoe (tranquilization and promoting fluid production) are integrally matched together, the effects are mutually increased, and the effects of tranquilization and fatigue resistance are promoted.
The preparation method of the nerve-soothing and fatigue-resisting health-preserving biscuit comprises the following steps:
(3) Preparing raw materials, and determining the dosage of sugar powder, butter and baking soda by a response surface method;
(4) Pulverizing semen Ziziphi Spinosae, bulbus Lilii, arillus longan, poria, fructus Lycii, semen Tritici Aestivi and Ginseng radix into fine powder, sieving, and mixing to obtain medicinal powder; heating butter for melting, pulverizing sugar into powder, and heating water to warm water;
(3) Mixing sugar powder, butter, salt, sugar powder, and medicinal powder with warm water, stirring, cooling to 20-28 deg.C, adding sodium bicarbonate, and mixing; the optimum temperature is 25 ℃.
(4) Mixing the low-gluten flour and the ingredients pre-prepared in the step (3), putting the mixture into a dough mixer for dough preparation, and refrigerating the dough for 4-6min after the dough is formed; the optimization time is 5min.
(5) Engraving the mould, and sending the dough into an oven for baking after the dough is formed, wherein the baking time is 9-13min at the surface fire temperature of 125-175 ℃ and the primer temperature of 115-155 ℃;
(6) And cooling the biscuit to obtain the biscuit.
The second-order polynomial regression equation in the response surface method is as follows:
Y＝87.95-0.13A+2.09B-4.42C-0.41AB-2.49AC-1.58BC-6.04A 2 -5.70B 2 -6.70C 2 -5.58B 2 -6.83C 2 wherein Y is sensory score, A is sugar powder dosage, B is butter dosage, and C is baking soda dosage.
The particle size of the medicinal powder is 80 meshes.
The warm water temperature is 35-50 ℃.
In the step (5), the surface fire is 155 ℃, the primer is 135 ℃, or the surface fire is 170 ℃, and the primer is 150 ℃.
The biscuit is health-care food, has the advantages of nerve calming and fatigue resistance, complete appearance, clear pattern, uniform color, brown yellow or golden yellow, basic color, porous cross-section structure, fine and dense structure, no large holes, proper flavor, loose or crisp taste, no tooth sticking and good taste; and no additives such as essence, pigment, swelling agent and the like, and is natural and healthy.
The biscuits are qualified by detection according to the provisions of the biscuits in food standards, 30 clinical trial eating tests are carried out on the biscuits, and the observation shows that trial eating people have the effects of calming the nerves and resisting fatigue.
The biscuit is a soda biscuit, the physical performance of the biscuit is the same as that of the soda biscuit, the appearance is golden yellow, and the biscuit is loose and porous.
The nutritional value of the biscuit is as follows: on one hand, the biscuit contains medicinal and edible traditional Chinese medicine powder and has the nerve-soothing and fatigue-resisting effects of the traditional Chinese medicine; secondly, the longan, the tuckahoe, the medlar, the ginseng and the like contained in the medicinal powder have extremely high nutritive value; as soda biscuits, the oil content of the product is not very high, and the proper amount of the soda biscuits can balance the pH value of a human body.
Drawings
FIG. 1 is a process flow diagram of the present invention
FIG. 2 is a graph of contour lines and response surface of butter and powdered sugar to sensory scores in accordance with the present invention
FIG. 3 is a graph of the contour lines and response surface of sodium bicarbonate and powdered sugar on sensory scores in the present invention
FIG. 4 is a graph of the contour lines and response surface of baking soda and butter versus sensory score in accordance with the present invention
Detailed Description
The present invention will be further described with reference to the following embodiments:
equipment: medicinal material rubbing crusher, no. 5 sieve, electromagnetism stove, balance, agitator, refrigerator, oven, overware, mesh screen, cutter, mould and baking pan paper etc..
Example 1
The health-preserving biscuit capable of calming nerves and resisting fatigue comprises the following main materials in parts by mass of medicinal powder, low-gluten flour, auxiliary materials and water: low-gluten flour: water =3:16:4, the medicinal powder comprises 3 parts by mass of spina date seeds, 3 parts by mass of Bai 3 parts by mass of longan, 2 parts by mass of poria cocos, 1 part by mass of medlar, 1 part by mass of wheat and 1 part by mass of ginseng; the adjuvants are one or more of butter, sugar powder, salt and sodium bicarbonate; the use amounts of the powdered sugar, the butter and the baking soda are determined by a response surface method according to the total mass of the biscuit, wherein the powdered sugar is 3 parts, the butter is 3 parts, the baking soda is 0.3 part and the salt is 0.25 part.
The sugar powder is white sugar or maltose. The ginseng is planted artificially for less than or equal to 5 years.
The preparation method comprises the following specific steps:
(1) Preparing raw materials, and determining the dosage of sugar powder, butter and baking soda by a response surface method;
the second order polynomial regression equation in the response surface method is as follows:
Y＝87.95-0.13A+2.09B-4.42C-0.41AB-2.49AC-1.58BC-6.04A 2 -5.70B 2 -6.70C 2 -5.58B 2 -6.83C 2 wherein Y is sensory score, A is sugar powder dosage, B is butter dosage, and C is baking soda dosage.
The principle of the response method is to approximate an implicit extreme state function with a polynomial function. By reasonably selecting a test point and an iteration strategy, the polynomial function can be ensured to be converged to the failure probability of a real implicit extreme state function on the failure probability.
The specific determination procedure is shown in the following experiment two.
(2) Pulverizing semen Ziziphi Spinosae, bulbus Lilii, arillus longan, poria, fructus Lycii, semen Tritici Aestivi and Ginseng radix into fine powder, sieving, and mixing to obtain medicinal powder; heating butter to melt, pulverizing sugar into powder, and heating water to warm water; the medicinal powder has a particle size of 80 meshes, and the warm water temperature is 35 ℃.
(3) Adding warm water into sugar powder, butter, salt, sugar powder, and medicinal powder, mixing, cooling to 20 deg.C, adding sodium bicarbonate, and mixing;
(4) Mixing the low-gluten flour and the ingredients pre-prepared in the step (3), putting the mixture into a dough mixer for dough preparation, and refrigerating the dough for 4min after the dough is formed;
(5) Engraving the mould, and sending the dough blank into an oven for baking after the dough blank is formed, wherein the surface fire is 125 ℃, the primer is 115 ℃, and the baking time is 13min;
(6) Cooling the biscuit to obtain the finished product.
Example 2
The health-preserving biscuit capable of calming nerves and resisting fatigue comprises the following main materials in parts by mass of medicinal powder, low-gluten flour, auxiliary materials and water: low-gluten flour: water =5:17:6, the medicinal powder comprises 5 parts by mass of spina date seeds, 5 parts by mass of Bai nationality, 4 parts by mass of longan, 4 parts by mass of tuckahoe, 3 parts by mass of medlar, 3 parts by mass of wheat and 3 parts by mass of ginseng; the adjuvants are one or more of butter, sugar powder, salt and sodium bicarbonate. The use amounts of the powdered sugar, the butter and the baking soda are determined by a response surface method according to the total mass of the biscuit, wherein the powdered sugar is 9 parts, the butter is 7 parts, the beefsteak is 0.45 part and the salt is 0.35 part.
Sugar powder is white sugar or maltose, and Ginseng radix is planted artificially for less than 5 years.
The preparation method comprises the following specific steps:
(1) Preparing raw materials, and determining the use amounts of powdered sugar, butter and baking soda by a response surface method;
the second order polynomial regression equation in the response surface method is as follows:
Y＝87.95-0.13A+2.09B-4.42C-0.41AB-2.49AC-1.58BC-6.04A 2 -5.70B 2 -6.70C 2 -5.58B 2 -6.83C 2 wherein Y is sensory score, A is sugar powder dosage, B is butter dosage, and C is baking soda dosage.
(2) Pulverizing semen Ziziphi Spinosae, bulbus Lilii, arillus longan, poria, fructus Lycii, semen Tritici Aestivi and Ginseng radix into fine powder, sieving, and mixing to obtain medicinal powder; heating butter to melt, pulverizing sugar into powder, and heating water to warm water; the particle size of the medicinal powder is 80 meshes, and the temperature of warm water is 50 ℃.
(3) Adding warm water into sugar powder, butter, salt, sugar powder, and medicinal powder, mixing, cooling to 28 deg.C, adding sodium bicarbonate, and mixing;
(4) Mixing the low-gluten flour and the ingredients pre-prepared in the step (3), putting the mixture into a dough mixer for dough preparation, and refrigerating the dough for 6min after the dough is formed;
(5) Engraving the mould, and sending the dough blank into an oven for baking after the dough blank is formed, wherein the baking time is 9min at the surface fire temperature of 175 ℃ and the base fire temperature of 155 ℃;
(6) And cooling the biscuit to obtain the biscuit.
Example 3
The health-preserving biscuit capable of calming nerves and resisting fatigue comprises the following main materials in parts by mass of medicinal powder, low-gluten flour, auxiliary materials and water: low-gluten flour: water =4:17:5, the medicinal powder comprises 4 parts of spina date seeds, 4 parts of lilies, 3 parts of poria cocos, 3 parts of longan aril, 2 parts of wolfberry fruits, 2 parts of wheat and 2 parts of ginseng in parts by mass; the auxiliary materials comprise butter, powdered sugar, salt and baking soda, based on the total weight of the biscuit, the powdered sugar is 5 parts, the butter is 5 parts, the baking soda is 0.4 part and the salt is 0.3 part, and the dosage of the powdered sugar, the butter and the baking soda is determined by a response surface method.
The sugar powder is white sugar or maltose. The ginseng is planted artificially, and the planting time is less than or equal to 5 years.
The preparation method comprises the following specific steps:
(1) Preparing raw materials, and determining the use amounts of powdered sugar, butter and baking soda by a response surface method;
the second order polynomial regression equation in the response surface method is as follows:
Y＝87.95-0.13A+2.09B-4.42C-0.41AB-2.49AC-1.58BC-6.04A 2 -5.70B 2 -6.70C 2 -5.58B 2 -6.83C 2 wherein Y is sensory score, A is sugar powder dosage, B is butter dosage, and C is baking soda dosage.
(2) Pulverizing semen Ziziphi Spinosae, bulbus Lilii, arillus longan, poria, fructus Lycii, semen Tritici Aestivi and Ginseng radix into fine powder, sieving, and mixing to obtain medicinal powder; heating butter to melt, pulverizing sugar into powder, and heating water to warm water; the medicinal powder has a particle size of 80 meshes, and the warm water temperature is 40 ℃.
(3) Adding warm water into sugar powder, butter, salt, sugar powder, and medicinal powder, mixing, cooling to 25 deg.C, adding sodium bicarbonate, and mixing;
(4) Mixing the low-gluten flour and the ingredients pre-prepared in the step (3), putting the mixture into a dough mixer for dough preparation, and refrigerating the dough for 5min after the dough is formed;
(5) Engraving the mould, and sending the dough blank into an oven for baking after the dough blank is formed, wherein the baking time is 10min at the surface fire temperature of 155 ℃ and the bottom fire temperature of 135 ℃;
(6) And cooling the biscuit to obtain the biscuit.
Example 4
A health-preserving biscuit capable of calming nerves and resisting fatigue is composed of medicinal powder, low-gluten flour, auxiliary materials and water in parts by mass, and the dosage of the main materials is as follows: low-gluten flour: water =4:17:5, the medicinal powder comprises 4 parts of spina date seed, 4 parts of lily, 3 parts of tuckahoe, 3 parts of longan pulp, 2 parts of medlar, 2 parts of wheat and 2 parts of ginseng by mass; the auxiliary materials comprise butter, powdered sugar, salt and baking soda, wherein the powdered sugar is 7.06 parts, the butter is 6.22 parts, the baking soda is 0.32 part and the salt is 0.3 part by total weight of the biscuit, and the average sensory score value is 88.75.
Sugar powder is white sugar or maltose, and Ginseng radix is planted artificially for less than 5 years.
The preparation method comprises the following specific steps:
(1) Preparing raw materials, and determining the dosage of sugar powder, butter and baking soda by a response surface method;
the second order polynomial regression equation in the response surface method is as follows:
Y＝87.95-0.13A+2.09B-4.42C-0.41AB-2.49AC-1.58BC-6.04A 2 -5.70B 2 -6.70C 2 -5.58B 2 -6.83C 2 wherein Y is sensory score, A is sugar powder dosage, B is butter dosage, and C is baking soda dosage.
(2) Pulverizing semen Ziziphi Spinosae, bulbus Lilii, arillus longan, poria, fructus Lycii, semen Tritici Aestivi and Ginseng radix into fine powder, sieving, and mixing to obtain medicinal powder; heating butter to melt, pulverizing sugar into powder, and heating water to warm water; the particle size of the medicinal powder is 80 meshes, and the temperature of warm water is 45 ℃.
(3) Adding warm water into sugar powder, butter, salt, sugar powder, and medicinal powder, mixing, cooling to 25 deg.C, adding sodium bicarbonate, and mixing;
(4) Mixing the low-gluten flour and the ingredients pre-prepared in the step (3), putting the mixture into a dough mixer for dough preparation, and refrigerating the dough for 5min after the dough is formed;
(5) Performing mould carving, namely, after forming the dough blank, sending the dough blank into an oven for baking, wherein the surface fire is 170 ℃, and the primer is 145 ℃;
(6) And cooling the biscuit to obtain the biscuit.
Example 5
The formula of the biscuit comprises: powder: 20g (spina date seed 4g, lily 4g, poria cocos 3g, longan 3g, wolfberry fruit 2g, wheat 2g and ginseng 2 g), and auxiliary materials: low-gluten flour: 85g, powdered sugar: 25g, butter: 25g, baking soda: 2g, common salt: 1.5g, water: 25g.
Drying semen Ziziphi Spinosae, bulbus Lilii, poria, arillus longan, fructus Lycii, semen Tritici Aestivi, and Ginseng radix, mixing, pulverizing into powder, and sieving with 80 mesh sieve to obtain mixed medicinal powder; weighing the required dosage of each raw material (85 g of low-gluten flour, 25g of powdered sugar, 25g of butter, 1g of baking soda, 1.5g of salt and 25g of water) according to the formula; heating and melting the butter, and beating the white granulated sugar into sugar powder;
mixing sugar powder, butter, salt, maltose and medicinal powder with 35 deg.C warm water, stirring, cooling to 25 deg.C, adding sodium bicarbonate, and mixing. And mixing the weighed flour and the pre-prepared ingredients, putting the mixture into a dough mixer for dough preparation, and refrigerating the dough for 5min after the dough is formed. Engraving to form dough, and baking in oven at surface fire temperature of 165 deg.C and base fire temperature of 150 deg.C for 9-13min. And after baking, cooling the biscuit to obtain a finished product.
Example 6
The preparation method is as in example 3, and 20g of spina date seed, 20g of lily, 15g of tuckahoe, 15g of longan pulp, 10g of medlar, 10g of wheat and 10g of ginseng are prepared.
Pulverizing the above seven materials into fine powder, sieving, mixing well, mixing with 425g of low gluten flour and 125g of water per 100g, adding 176.5g of sugar powder, 155.5g of butter, 7.5g of salt and 8g of baking soda, and making into biscuit.
The physical and chemical indexes of the biscuit meet the national food safety standard GB 7100-2015.
The digestion and absorption conditions of the biscuit after use are normal, and no other adverse reactions occur.
The experimental data for achieving the effects of calming nerves and resisting fatigue are as follows: 30 clinical trial trials are carried out on the biscuits, and 26 trial persons in the biscuits are observed to have obvious sleep quality improvement and anti-fatigue effects within one week after eating the biscuits.
Test No.)
Otherwise, as in example 3, the starting materials were set according to the initial recipe as: 20g of medicinal powder, 85g of low-gluten flour, 1.5g of table salt, 25g of powdered sugar, 25g of butter and 1g of baking soda. The baking temperature and baking time were set as in table 1.
TABLE 1 Effect of baking conditions on organoleptic qualities
Figure BDA0003806737480000071
As can be seen from Table 1, the baking temperature has some influence on the sensory quality of the biscuit, the mouthfeel and the appearance of the biscuit are different at different temperatures and time, and the effect of the H2 group is better than that of the H1 group. Sensory scoring criteria are shown in table 7 below.
Test No. two
In the making process of the biscuit, flour, sugar and grease are the 3 most important indexes, and the proportion of other raw materials has little influence on the taste of the biscuit. The flour is used as a constant fixed quantity, and the adding amount of powdered sugar, the adding amount of butter and the adding amount of baking soda are changed on the basis of determining the using amount of the flour.
The preparation method is as in example 3, the composition of the medicinal powder is the same as that in example 3, and some basic ingredients (85 g of low-gluten flour, 1.5g of table salt and 20g of medicinal powder) in the fixed biscuit formula are not changed by the addition amount of powdered sugar, butter and baking soda.
Influence of sugar powder addition on biscuit quality:
the other raw materials were set as follows according to the initial recipe: 25g of butter, 1g of baking soda and 5g, 15g, 25g, 35g and 45g of powdered sugar are used for making biscuits and carrying out sensory evaluation.
TABLE 2 influence of sugar powder addition on sensory quality
Figure BDA0003806737480000081
Effect of butter addition on biscuit quality:
the other raw materials were set as follows according to the initial recipe: 85g of low-gluten flour, 1.5g of salt, 35g of powdered sugar and 1g of baking soda, wherein the weight of butter is respectively changed into 15g, 20g, 25g, 30g and 35g, and biscuits are prepared and subjected to sensory evaluation.
TABLE 3 impact of butter addition on sensory quality
Figure BDA0003806737480000082
The other raw materials were set as follows according to the initial recipe: 85g of low-gluten flour, 1.5g of table salt, 5g of baking soda with the influence on the quality of biscuits, 35g of powdered sugar and 25g of butter, wherein the quality of the baking soda is respectively changed into 0g, 1g, 2g, 3g and 4g, and biscuits are prepared and subjected to sensory evaluation.
TABLE 4 influence of sodium bicarbonate addition on sensory quality
Figure BDA0003806737480000083
As can be seen from tables 2-3 below, the more the sugar powder, butter and baking soda are used, the better the biscuit taste is, but a suitable combination of amounts is required.
The response surface method determines the dosage of powdered sugar, butter and baking soda:
performing Box-Behnken center combination design on the basis of single factors, designing a response surface test by taking 3 factors of powdered sugar, butter and baking soda as independent variables and sensory evaluation as indexes, optimizing process parameters by taking sensory evaluation comprehensive scores as response values and adopting a Box-Behnken center combination mode, and listing a factor-level table and a Box-Behnken test design table:
TABLE 5 response surface analysis factor levels and coding
Figure BDA0003806737480000091
Three-factor three-level tests were performed according to the single-factor test results, box-Behnken center group and test design principles, and the results are shown in table 6.
TABLE 6 Box-Behnken test design and results
Figure BDA0003806737480000092
Performing multiple regression analysis on the experimental data by Design Expert 12 on the data in the table 6 to obtain a quadratic polynomial regression equation of sensory score (Y) to sugar powder amount (A), butter amount (B) and baking soda amount (C):
Y＝87.95-0.13A+2.09B-4.42C-0.41AB-2.49AC-1.58BC-6.04A 2 -5.70B 2 -6.70C 2 -5.58B 2 -6.83C 2 。
to examine the effectiveness of the quadratic polynomial regression equation, the correlation factor is further determinedThe influence on the sensory evaluation of the depression-relieving and nerve-soothing biscuit is that the variance analysis is carried out on the regression model, the variance analysis of the regression equation of the sensory evaluation is shown in Table 7, and the correlation coefficient R of the sensory score test value and the predicted value of the depression-relieving and nerve-soothing biscuit 2 The model P is less than 0.01, the mismatching term F is 5.18, the P value is 0.7030 and more than 0.05, the model is not significant, the fitting degree of the model is good, and the regression equation obtained by the experiment can well analyze and predict the response value. The significance test of the model regression equation coefficient shows that C and A 2 、B 2 、C 2 The biscuit is extremely obvious (P is less than 0.01), obvious in B and AC (P is less than 0.05), and not obvious in A, AB and BC (P is more than 0.05), and the main and secondary sequence of factors influencing the sensory score of the biscuit for resolving depression and soothing nerves is that C is more than B is more than A, namely baking soda is more than butter and more than powdered sugar.
TABLE 7 regression equation analysis of variance for sensory evaluation
Figure BDA0003806737480000101
The response surface slope variation and contour plots are shown in fig. 2, 3 and 4.
Response surfaces of a Box-Behnken center group and test results are analyzed by using Design Expert 12 software, and the optimal process conditions of the depression-relieving and nerve-calming biscuit are determined by combining with reality: the adding amount of the sugar powder is 35.3g, the adding amount of the butter is 31.1g, the adding amount of the baking soda is 1.6g, and the sensory score prediction value of the depression-relieving and nerve-soothing biscuit under the condition is 89.0021. And the sensory evaluation result is 88.75 when the three parallel tests are carried out under the optimal condition, and is basically consistent with the predicted value, which shows that the depression-relieving and nerve-soothing biscuit obtained by the response surface method has accurate and reliable parameters and practical application value.
Sensory evaluation form criteria establishment:
(1) For the experimental product of the biscuit for relieving depression and soothing nerves, sensory evaluation is carried out on the four aspects of the shape, color, flavor and tissue of the biscuit. The organization consisted of a panel of 20 persons with a certain assessment experience to assess cookies to determine the optimal formula. According to the sensory requirements of the crispy biscuits and the characteristics of the depression-relieving and nerve-calming biscuits in GB/T20980-2007, the following evaluation standards are established and scored according to the table 8.
TABLE 8 biscuit sensory Scoring standards and rules
Figure BDA0003806737480000102
Figure BDA0003806737480000111
The biscuit provided by the invention has good appearance and taste:
(1) The form is as follows: the appearance is complete, the pattern is clear, the thickness is basically uniform, the product does not shrink, deform, bubble or crack, and a larger or more concave bottom is not needed. Edible particles are present on the surface or in the middle.
(2) Color and luster: brown yellow or golden yellow, basically uniform color, complete surface, no powdery mildew, and no over-scorching or over-whitening phenomenon.
(3) Organizing: the cross section structure is porous, fine and without big holes.
(4) Flavor: has the advantages of good flavor, no foreign odor, and crisp or soft taste without sticking to teeth.
The above examples are merely for clarity of explanation and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. This need not be, nor should it be exhaustive of all embodiments. And obvious variations or modifications derived therefrom are intended to be within the scope of the invention.

Claims (10)

1. A health preserving biscuit capable of calming nerves and resisting fatigue is characterized in that: the formula comprises the following main materials in parts by mass of medicinal powder, low-gluten flour, auxiliary materials and water: low-gluten flour: water =3-5:16-17:4-6,4:17:5, the medicinal powder comprises 3-5 parts by mass of spina date seeds, 3-5 parts by mass of lily, 2-4 parts by mass of longan, 2-4 parts by mass of poria cocos, 1-3 parts by mass of medlar, 1-3 parts by mass of wheat and 1-3 parts by mass of ginseng; the auxiliary materials are one or more than two of butter, powdered sugar, salt and baking soda.
2. The nerve-soothing and fatigue-resisting health-preserving biscuit according to claim 1, which is characterized in that: the auxiliary materials comprise butter, powdered sugar, salt and baking soda, wherein the powdered sugar is 3-9 parts, the butter is 3-7 parts, the baking soda is 0.3-0.45 part and the salt is 0.25-0.35 part by total weight of the biscuit, and the dosage of the powdered sugar, the butter and the baking soda is determined by a response surface method.
3. The nerve-soothing and fatigue-resisting health-preserving biscuit according to claim 1, which is characterized in that: 5 parts of powdered sugar, 5 parts of butter, 0.4 part of baking soda and 0.3 part of salt.
4. The nerve-soothing and fatigue-resisting health-preserving biscuit according to claim 1, which is characterized in that: 7.06 parts of powdered sugar, 6.22 parts of butter, 0.32 part of baking soda and 0.3 part of common salt, wherein the average value of sensory scores is 88.75.
5. The nerve-soothing and fatigue-resisting health-preserving biscuit according to claim 1, which is characterized in that: the main materials are as follows: low-gluten flour: water =4:17:5; in the optimized scheme, the wild jujube kernel is 4 parts, the lily is 4 parts, the tuckahoe is 3 parts, the longan aril is 3 parts, the medlar is 2 parts, the wheat is 2 parts, and the ginseng is 2 parts.
6. The preparation method of the nerve-soothing and fatigue-resisting health-preserving biscuit according to any one of claims 1 to 5, characterized in that: the method comprises the following steps:
(1) Preparing raw materials, and determining the dosage of sugar powder, butter and baking soda by a response surface method;
(2) Pulverizing semen Ziziphi Spinosae, bulbus Lilii, arillus longan, poria, fructus Lycii, semen Tritici Aestivi and Ginseng radix into fine powder, sieving, and mixing to obtain medicinal powder; heating butter to melt, pulverizing sugar into powder, and heating water to warm water;
(3) Mixing sugar powder, butter, salt, sugar powder, and medicinal powder with warm water, stirring, cooling to 20-28 deg.C, adding sodium bicarbonate, and mixing;
(4) Mixing the low-gluten flour and the ingredients pre-prepared in the step (3), putting the mixture into a dough mixer for dough preparation, and refrigerating the dough for 4-6min after the dough is formed;
(5) Engraving the mould, and sending the dough into an oven for baking after the dough is formed, wherein the baking time is 9-13min at the surface fire temperature of 125-175 ℃ and the primer temperature of 115-155 ℃;
(6) And cooling the biscuit to obtain the biscuit.
7. The preparation method of the nerve-soothing and fatigue-resisting health-preserving biscuit according to claim 6, characterized by comprising the following steps: the second order polynomial regression equation in the response surface method is as follows:
Y＝87.95-0.13A+2.09B-4.42C-0.41AB-2.49AC-1.58BC-6.04A 2 -5.70B 2 -6.70C 2 -5.58B 2 -6.83C 2 wherein Y is sensory score, A is sugar powder dosage, B is butter dosage, and C is baking soda dosage.
8. The preparation method of the nerve-soothing and fatigue-resisting health-preserving biscuit according to claim 6, characterized by comprising the following steps: the particle size of the medicinal powder is 80 meshes.
9. The preparation method of the nerve-soothing and fatigue-resisting health-preserving biscuit according to claim 6, characterized by comprising the following steps: the warm water temperature is 35-50 ℃.
10. The preparation method of the life-nourishing biscuit capable of soothing nerves and resisting fatigue according to claim 6, characterized by comprising the following steps: in the step (5), the surface fire is 155 ℃, and the primer is 135 ℃; or the surface fire is 170 ℃ and the primer is 150 ℃.
CN202210998833.6A 2022-08-19 2022-08-19 Nerve-soothing and fatigue-resisting health-preserving biscuit and preparation method thereof Pending CN115349537A (en)

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