CN115530199A

CN115530199A - Aronia melanocarpa fruit residue dietary biscuits and preparation method thereof

Info

Publication number: CN115530199A
Application number: CN202211375392.0A
Authority: CN
Inventors: 程志强; 周睿; 赵春莉; 于晓斌; 曲楠; 张雪
Original assignee: Jilin Agricultural University
Current assignee: Jilin Agricultural University
Priority date: 2022-11-04
Filing date: 2022-11-04
Publication date: 2022-12-30

Abstract

The invention provides a aronia melanocarpa fruit residue dietary fiber biscuit and a preparation method thereof, and the aronia melanocarpa fruit residue dietary fiber biscuit comprises the following raw materials in parts by weight: 4-12 parts of aronia melanocarpa fruit residue dietary fiber, 12-20 parts of butter, 11-19 parts of milk powder, 18-26 parts of white granulated sugar, 88-96 parts of low-gluten flour and 1-2 parts of egg liquid. The invention firstly prepares the dietary fiber of the black chokeberry pomace: squeezing wet pomace out of water by using gauze, and then drying, crushing and sieving to obtain pomace powder; adding phosphate with the pH =7.0 into the pomace powder according to the material-liquid ratio of 1. Precipitating with ethanol, filtering, washing with ethanol to neutral, and drying. Then, preparing biscuit dough: weighing the raw materials in proportion, adding milk powder and white granulated sugar after softening butter, adding egg liquid in two times, fully stirring and mixing flour and dietary fiber powder uniformly, adding auxiliary materials which are mixed uniformly in advance, kneading to dough, and standing for 20min at room temperature; and finally, obtaining the aronia melanocarpa pomace dietary fiber biscuits after biscuit forming and baking maturation.

Description

Aronia melanocarpa fruit residue dietary biscuits and preparation method thereof

Technical Field

The invention relates to the field of food processing and production, in particular to a aronia melanocarpa fruit residue dietary fiber biscuit and a preparation method of the aronia melanocarpa fruit residue dietary fiber biscuit.

Background

The dietary fiber is a plant edible component which can be digested and absorbed by human small intestine and can be partially or completely fermented in large intestine, and is a general name of macromolecular substance mainly containing polysaccharide, and is called as 'seventh nutrient', and mainly comprises cellulose, hemicellulose, pectin and lignin. Researches show that the dietary fiber plays an important role in preventing and relieving constipation, diabetes, colon cancer, obesity, stroke, hypertension and the like, and is increasingly emphasized on resident dietary structures, functional foods and clinics. In addition, dietary fiber has physical properties of high viscosity and high hydration, which have important influence on the processing of baked goods.

The current research shows that the intake of dietary fiber of per capita in China is seriously insufficient and gradually declines with the improvement of the fine processing level of food. Therefore, the development of biscuits with high dietary fiber content, which are used as weight-losing food and can assist in treating diseases, is a key research direction for the industrial production of biscuits.

The biscuit is a leisure food which is convenient to carry and has a certain satiety when being eaten, and meanwhile, the biscuit is one of the most popular baked foods among consumers due to good nutritional quality and low cost. The interaction between the sugar, dietary fiber and fat contained in the biscuit, whether it is a crisp biscuit or a tough biscuit, not only maintains the flavor of the biscuit, but also reduces its final moisture content to increase shelf life. The fat and the sugar are the main reasons for the good flavor of the biscuit, and not only provide crispness, richness and tenderness for the biscuit, but also can improve the flavor and the mouthfeel of the biscuit. However, the incidence of disease is greatly increased by long-term intake of high-fat and high-sugar foods, and consumers are becoming increasingly aware of the relationship between diet and health

Aronia melanocarpa, also known as cerasus serrulata and aronia melanocarpa, is deciduous shrub of the genus Aronia of the family Rosaceae, and is a precious tree species integrating ecological value, nutritional value and health care function. The aronia melanocarpa has unique functionality and remarkable health care effect, accords with homology of medicine and food, and is rich in polyphenol substances, which are beneficial to removing free radicals and heavy metals of organisms, preventing the organisms from being oxidized and enhancing the functions of immune systems of human bodies. Therefore, in recent years, aronia melanocarpa gradually comes into the sight of the public, and is highly concerned internationally, and the research related to the aronia melanocarpa is also regarded by the scientific researchers in the world.

However, the existing aronia melanocarpa products mainly focus on fruit juice, jam, fruit wine and the like, the varieties are single, a large amount of aronia melanocarpa residues are generated in the processing process of the aronia melanocarpa products, the residues are often used as feed or fertilizer, even are directly discarded, the utilization rate is low, and a lot of nutrient substances are lost. Therefore, the person skilled in the art provides a aronia melanocarpa residue dietary fiber biscuit and a preparation method thereof, which are used for solving the problems in the background art.

Disclosure of Invention

The invention aims to solve the problem of waste of Aronia melanocarpa fruit residues, and provides a dietary fiber biscuit containing the Aronia melanocarpa fruit residues and a preparation method thereof, so as to solve the problems in the background technology.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the invention discloses a preparation method of aronia melanocarpa fruit residue dietary fiber biscuits, which comprises the following steps:

A. preparing the pomace dietary fiber:

1) Squeezing the wet pomace out of water by using gauze, drying, crushing, and sieving by using a 100-mesh sieve to obtain pomace powder;

2) Adding the pomace powder into a phosphate solution with the pH =7.0 according to a material-liquid ratio of 1 (g: mL) to obtain a mixture, adding cellulase, performing enzymolysis at 70 ℃ for 60min, and heating and boiling for 10min to inactivate enzyme, so as to obtain a hydrolysate;

3) Precipitating the hydrolysate with 4 times volume of 95% (v/v) ethanol for 4h, filtering, washing the precipitate with 95% (v/v) ethanol to neutrality, and drying to constant weight to obtain the total dietary fiber of Aronia melanocarpa.

B. And (3) biscuit dough preparation:

1) Weighing the raw materials according to the proportion of 4-12 parts of aronia melanocarpa fruit residue dietary fiber, 12-20 parts of butter, 11-19 parts of milk powder, 18-26 parts of white granulated sugar, 88-96 parts of low-gluten flour and 1-2 parts of egg liquid by weight;

2) Uniformly mixing the softened butter, milk powder and white granulated sugar, adding the uniformly stirred egg liquid for 2 times, and uniformly stirring to obtain auxiliary materials; then, fully stirring and mixing the dietary fiber of the Aronia melanocarpa fruit residues and the low-gluten flour uniformly, and then adding the uniformly mixed auxiliary materials; kneading until dough is formed and the surface is smooth, and standing for 20min at room temperature;

C. biscuit forming: pressing the dough into a wrapper with the thickness of 3mm, and pressing the wrapper into various shapes on the wrapper by using a biscuit mould;

D. baking and maturing: and (3) putting the formed biscuit into a baking tray, then putting the biscuit into an oven, setting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 130 ℃, baking the biscuit to be golden yellow, taking out the biscuit, and cooling the biscuit at room temperature to obtain a biscuit finished product.

Preferably, in the step B1), the raw materials are weighed according to the proportion of 8 parts by weight of aronia melanocarpa residue dietary fiber, 14 parts by weight of butter, 17 parts by weight of milk powder, 22 parts by weight of white granulated sugar, 92 parts by weight of low-gluten flour and 1 part by weight of egg liquid.

By adopting the technical scheme, the invention has the following advantages:

1) The aronia melanocarpa residue dietary fiber biscuit obtained by the method is crisp in taste and has a strong aronia melanocarpa flavor;

2) The aronia melanocarpa fruit residue dietary fiber biscuit obtained by the method contains dietary fiber components, belongs to high dietary fiber food, and is suitable for most people.

3) The raw material utilizes the resource of the dietary fiber of the black chokeberry pomace, thereby solving the problem of resource waste caused by the fact that the black chokeberry pomace is not favorably utilized as a byproduct.

Detailed Description

The technical solution of the invention is further explained and illustrated in the form of specific embodiments.

Example 1

The preparation method of the aronia melanocarpa fruit residue dietary fiber biscuits in the embodiment comprises the following specific operation steps:

(1) The wet pomace was squeezed out of water with gauze, then dried, crushed, and sieved (100 mesh) to obtain pomace powder. Adding the pomace powder into phosphate solution with pH =7.0 according to a feed-liquid ratio of 1 (g: mL), adding cellulase, carrying out enzymolysis at 70 ℃ for 60min, and heating and boiling for 10min to inactivate enzyme. Precipitating the hydrolysate with 95% (v/v) ethanol 4 times the volume of the hydrolysate for 4h, filtering, washing the precipitate with 95% (v/v) ethanol until neutral, drying to constant weight to obtain Aronia melanocarpa dietary fiber, and weighing the residue dietary fiber;

(2) Adding 220g of white granulated sugar and 170g of milk powder into 140g of softened butter, stirring and mixing uniformly, adding 1 uniformly stirred egg liquid for 2 times, stirring uniformly to obtain auxiliary materials, weighing 920g of low-gluten flour and 80g of pomace dietary fibers, fully stirring and mixing uniformly, adding the auxiliary materials which are uniformly mixed in advance, kneading until dough is formed and has a smooth surface, and standing at room temperature for 20min;

(3) Pressing the dough into dough sheet with thickness of 3mm, pressing into various shapes with biscuit mold, placing into baking tray, baking in oven until golden yellow, controlling the temperature of oven at 170 deg.C, 130 deg.C, and baking for 18min, taking out, and cooling at room temperature to obtain biscuit.

The sensory evaluation result of the aronia melanocarpa residue dietary fiber biscuit prepared by the method is as follows: the surface and the bottom of the black chokeberry fruit wine are uniform brown yellow, have no burnt edge or over white phenomenon, are crisp in taste, have strong flavor of the black chokeberry fruit and are rich in dietary fiber.

Examples 2 to 5

The preparation method of the aronia melanocarpa pomace dietary fiber biscuits in the examples 2 to 5 is basically the same as that in the example 1, except that the addition amount of the aronia melanocarpa pomace dietary fiber is different and is respectively 40g, 60g, 100g and 120g.

Examples 6 to 9

The preparation method of the aronia melanocarpa residue dietary fiber biscuits in the examples 6 to 9 is basically the same as that of the example 1, except that the addition amount of butter is different and is respectively 120g, 160g, 180g and 200g.

Examples 10 to 13

The preparation method of the aronia melanocarpa residue dietary fiber biscuits in the examples 10-13 is basically the same as that of the example 1, except that the adding amount of the milk powder is different and is respectively 100g, 130g, 150g and 190g.

Examples 14 to 17

The preparation method of the aronia melanocarpa residue dietary fiber biscuits in the examples 14-17 is basically the same as that in the example 1, except that the addition amount of the white granulated sugar is different and is respectively 180g, 200g, 240g and 260g.

The present invention will evaluate the sensory quality of the biscuit through the following test examples.

And (4) carrying out sensory quality evaluation on the comprehensive quality of the biscuits. The sensory quality appraisal is an effective method capable of truly and objectively reflecting the food quality, and is widely applied to food science and research at home and abroad. And in the evaluation, 10 persons with sensory evaluation experience form an evaluation group, the sensory quality of the product is comprehensively evaluated according to a specified evaluation standard, the full score is 100, and the average value is taken as the final result. The score details are shown in Table 1.

TABLE 1 sensory evaluation Scoring rules

Test example 1:

in this test example, the effect of the addition of dietary fiber from pomace on the organoleptic qualities of the biscuit was analyzed using examples 1 and 2-5 as reference groups, and the results are shown in Table 2-1.

TABLE 2-1

The experimental result shows that the sensory score reaches the highest when the addition amount of the pomace dietary fiber is 80 parts. When the addition amount of the pomace dietary fiber is less than 80 parts, the color of the biscuit is too white, and the appetite of consumers cannot be stimulated. When the addition amount of the pomace dietary fiber exceeds 80 parts, the biscuit becomes harder and harder, the taste becomes coarser and the color becomes darker and darker, and adverse effects are brought to the sense of the biscuit. Therefore, 80 parts of pomace dietary fiber is optimally selected.

Test example 2:

this test example uses examples 1 and 6-9 as reference groups to analyze the effect of butter addition on the organoleptic qualities of the biscuit, the results of which are shown in tables 2-2.

Tables 2 to 2

Experimental results show that when the addition amount of butter is 120 parts, the dough is too dry and is not easy to form, the surface of the biscuit is uneven, and the taste is rough; when the addition amount reaches 160-200 parts, the taste of the biscuit is greasy, the phenomenon of oil leakage on the surface of dough is aggravated when the baking time and the baking temperature are the same, the biscuit is easy to have the phenomenon of unripe center, the appearance and the taste are influenced, and the processing cost is also increased. Therefore, for economic and health reasons, 140 parts are selected as the optimum addition amount of butter.

This test example analyzes the effect of the addition of milk powder on the sensory quality of the biscuit in the reference group of examples 1 and 10 to 13, and the results are shown in tables 2 to 3.

Tables 2 to 3

The experimental result shows that when the milk powder is added in 170 parts, the sensory score of the biscuit is the highest, and when the milk powder is more than 170 parts or less than 170 parts, the sensory score of the biscuit is reduced. When the adding amount of the milk powder is less than 170 parts, the milk flavor of the biscuit is insufficient, the taste of the biscuit is not favorable, and the adding amount of the milk powder is too much, so that the cost of the biscuit is increased and the heat is increased. Therefore, 170 parts of milk powder is selected as the best.

Experimental examples the influence of the addition of white granulated sugar on the organoleptic qualities of the biscuit was analyzed using example 1 and examples 14 to 17 as reference groups, and the results are shown in tables 2 to 4.

Tables 2 to 4

The experimental result shows that when the addition amount of the white granulated sugar is 220 parts, the sensory evaluation score of the biscuit is highest, and when the addition amount of the white granulated sugar is too small, the caramelization reaction of the biscuit in the baking process is slightly light, and the sweet taste is relatively light. When the addition amount of the white granulated sugar is 220 parts, the color of the biscuit becomes good, the mouthfeel becomes dorsong, the sweet taste is moderate, and the sensory score reaches the highest. Comprehensively considering, the proper addition amount of the white granulated sugar is 220 parts.

As can be seen from the above test examples, example 1 is the best organoleptic quality and is the best formulation component.

Test example 3: texture evaluation and microbiological examination

1. Physical and chemical inspection: the total dietary fiber content in the biscuit with the optimal formula is 8g/100g, and the biscuit meets the requirement that the dietary fiber content of solid dietary fiber food is more than 3g/100g in the pre-packaging standard; the moisture content of the biscuit was 5.35%.

2. And (3) texture evaluation: the aronia melanocarpa residue dietary fiber is added into the biscuit, so that the hardness, brittleness and chewiness of the biscuit are reduced, and the sensory quality of the biscuit is improved. As shown in table 3.

TABLE 3 texture evaluation of biscuits

Index (I)	Hardness of	Brittleness	Adhesion property	Chewiness of the product
					Basic formula biscuit without dietary fiber	387.538	256.007	0.2446	39.191
Optimally formulated biscuits according to embodiments of the invention	277.938	206.14	0.204	16.852

3. And (3) microbial test results:

the biscuits prepared by the optimal combination formula in the embodiment 1 are taken as samples, the total bacterial colony number of the biscuits is measured to be less than or equal to 200cfu/g, and the requirements of corresponding microorganism limits in GB7100-2015 are met.

The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention, and it should be noted that, for those skilled in the art, 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

1. A preparation method of aronia melanocarpa pomace dietary fiber biscuits is characterized by comprising the following steps:

A. preparing the pomace dietary fiber:

2) Adding the pomace powder into phosphate solution with the pH =7.0 according to the feed-liquid ratio of 1 (g: mL) to obtain a hydrolysate, adding cellulase, performing enzymolysis at 70 ℃ for 60min, and heating and boiling for 10min to inactivate enzyme;

B. And (3) biscuit dough preparation:

2) Uniformly mixing the softened butter, milk powder and white granulated sugar, adding the uniformly stirred egg liquid for 2 times, and uniformly stirring to obtain auxiliary materials; then, fully stirring and mixing the dietary fiber of the aronia melanocarpa pomace and the low-gluten flour uniformly, and then adding the uniformly mixed auxiliary materials; kneading until dough is formed and the surface of the dough is smooth, and standing for 20min at room temperature;

C. biscuit forming: pressing the dough into a wrapper with the thickness of 3mm, and pressing the wrapper into a required shape on the wrapper by using a biscuit mold;

D. baking and maturing: and (3) putting the formed biscuits into a baking tray, then putting the biscuits into an oven, setting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 130 ℃, baking the biscuits to be golden yellow, taking out the biscuits, and cooling the biscuits at room temperature to obtain the aronia melanocarpa residue dietary fiber biscuits.

2. The preparation method of the Aronia melanocarpa residue dietary fiber biscuits according to claim 1, characterized in that in the step B1), the raw materials are weighed according to the proportion of 8 parts of Aronia melanocarpa residue dietary fiber, 14 parts of butter, 17 parts of milk powder, 22 parts of white granulated sugar and 92 parts of low-gluten flour by weight.

3. A Aronia melanocarpa residue dietary fiber biscuit prepared by the method of claim 1 or 2.