CN116172036A - High-energy high-protein biscuit and preparation method thereof - Google Patents

High-energy high-protein biscuit and preparation method thereof Download PDF

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CN116172036A
CN116172036A CN202211639565.5A CN202211639565A CN116172036A CN 116172036 A CN116172036 A CN 116172036A CN 202211639565 A CN202211639565 A CN 202211639565A CN 116172036 A CN116172036 A CN 116172036A
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parts
vitamin
added
protein
biscuit
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余弘力
唐淑雨
李宗萍
王哈妮
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Peak International Trading Tianjin Co ltd
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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
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • 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
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A21D2/16—Fatty acid esters
    • 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
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    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
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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
    • A21D2/24—Organic nitrogen compounds
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    • 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
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    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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Abstract

The invention discloses a high-energy high-protein biscuit which comprises the following raw materials in parts by weight: 100-200 parts of wheat flour, 50-100 parts of potato powder, 20-40 parts of vegetable oil, 10-20 parts of skim milk, 20-60 parts of white granulated sugar, 10-30 parts of salt, 20-40 parts of whey protein powder, 20-40 parts of soybean protein powder, 1-3 parts of glucose syrup, 5-10 parts of corn syrup, 1-2 parts of ammonium bicarbonate, 0.5-1.5 parts of sodium bicarbonate, 2.5-5 parts of soybean lecithin, 0.2-0.4 part of sodium phosphate, 0.02 part of vanillin, 0.1-0.2 part of compound vitamin and 0.1-0.2 part of mineral substance. The biscuit disclosed by the invention takes wheat flour and potato flour as raw materials, and is added with premix of protein powder, vitamins and minerals, so that the protein intake can be improved, the daily energy required by a human body can be achieved, the use requirement can be met, and the biscuit can be used for donation of supplies and military supplies in poor areas.

Description

High-energy high-protein biscuit and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a high-energy high-protein biscuit and a preparation method thereof.
Background
The biscuit is a popular instant food at present, the traditional biscuit is prepared by taking wheat flour, grease, sucrose and water as raw materials and cooling after baking, and firstly, the biscuit has high sugar and fat contents, is easy to cause obesity and has less people to be used. Secondly, in the biscuit preparation process, auxiliary materials are added together with substances such as flour, dough is difficult to mix uniformly, and the taste of the biscuit is affected. Finally, the raw materials and the auxiliary materials are single, the nutrition is limited, and various nutrient substances can not be supplemented for the human body. With the continuous improvement of the living standard of people, the food is required to have good taste and is more focused on the enrichment of nutrition. Thus, biscuits have to be developed which have a high protein content and which are capable of providing the daily energy required.
By searching, the following patent publications related to the present patent application are found:
the composite high-protein biscuit comprises the following components in parts by weight: the raw materials comprise, by weight, 200-250 parts of butter, 80-140 parts of erythritol, 135-175 parts of fresh eggs, 1-5 parts of edible salt, 8-15 parts of spirulina powder, 100-150 parts of fructus cannabis granule proteins, 190-250 parts of soybean isolated protein powder and 40-70 parts of almond powder. In the biscuit production method, the hemp seed protein particles and the spirulina protein are added to improve the cavities of baked products generated by the soybean protein powder polysaccharide, the obtained biscuit has complete appearance and no cavities, the beany flavor of the soybean protein and the pea protein can be changed, good taste is obtained, and the natural spirulina color and flavor of the content of the composite protein powder are reserved by low-temperature baking.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a high-energy high-protein biscuit and a preparation method thereof.
The technical scheme adopted for solving the technical problems is as follows:
the high-energy high-protein biscuit comprises the following raw materials in parts by weight:
100-200 parts of wheat flour, 50-100 parts of potato powder, 20-40 parts of vegetable oil, 10-20 parts of skim milk, 20-60 parts of white granulated sugar, 10-30 parts of salt, 20-40 parts of whey protein powder, 20-40 parts of soybean protein powder, 1-3 parts of glucose syrup, 5-10 parts of corn syrup, 1-2 parts of ammonium bicarbonate, 0.5-1.5 parts of sodium bicarbonate, 2.5-5 parts of soybean lecithin, 0.2-0.4 part of sodium phosphate, 0.02 part of vanillin, 0.1-0.2 part of compound vitamin and 0.1-0.2 part of mineral substance.
Further, the energy per 100g of the high-energy high-protein biscuits is not lower than 462kcal, the protein content per 100g of the high-energy high-protein biscuits is not lower than 10g, and the crude fiber content of the high-energy high-protein biscuits is lower than 5%.
Further, the vegetable oil is palm oil or corn oil, and does not contain trans fatty acid;
or, the ammonium bicarbonate and the sodium bicarbonate are leavening agents;
or the compound vitamin is prepared by uniformly mixing vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, nicotinic acid, pantothenic acid and folic acid.
Further, the mineral is a calcium, magnesium, iron, iodine, sodium mineral element.
Further, the contents of the vitamin complex and the mineral elements are as follows:
Figure BDA0004008199120000021
further, the added form of vitamin a is palmitate 170cws, the added form of vitamin B1 is thiamine nitrate, the added form of vitamin B2 is riboflavin, the added form of niacin is nicotinamide, the added form of pantothenic acid is calcium l-pantothenate, the added form of vitamin B6 is pyridoxine hydrochloride, the added form of vitamin B12 is vitamin B12 mannitol mixture, wherein the weight percentage of vitamin B12 is 1%, the added form of vitamin C is sodium ascorbate powder, the added form of vitamin D is vitamin D3100cws, the added form of vitamin E is vitamin E50 cws, the added form of calcium is calcium carbonate, the added form of magnesium oxide, the added form of iron is ferrous fumarate, the added form of iodine is potassium iodate, and the added form of sodium is sodium chloride and/or sodium phosphate.
Further, the total amount of the added carbohydrate is not less than 70g/100g.
The preparation method of the high-energy high-protein biscuit comprises the following steps of:
(1) Pretreatment of raw materials: sieving wheat flour and potato flour with sixty mesh sieve;
(2) Dough preparation: adding vegetable oil, white granulated sugar and salt into a stirrer, stirring for 10min, uniformly mixing soybean protein powder, whey protein powder, glucose syrup, corn syrup, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, sodium phosphate, vanillin, compound vitamins and minerals, pouring until the surface of the mixture is smooth and creamy, pouring skimmed milk into the stirrer, stirring for 8min, adding wheat flour and potato powder, and stirring until the mixture is smooth dough;
(3) And (3) shaping: placing the dough in a mould, flattening, removing excessive dough, ensuring uniform pressure, ensuring uniform internal stress, keeping the biscuit embryo not easy to deform, and standing at room temperature for 20-30min;
(4) Baking: preheating an oven, putting the biscuit embryo into the oven, and baking for 10-25min at the temperature of 220 ℃ and 210 ℃ by adopting the upper fire;
(5) Picking: screening the baked biscuits, and discarding biscuits with the crushing degree of more than 5% to obtain qualified biscuits;
(6) And (3) cooling: cooling the qualified biscuits to 35 ℃ at room temperature;
(7) And (3) packaging: vacuum packaging after the biscuits are cooled;
(8) And (3) secondary packaging: 10kg of net weight biscuits were filled into a cardboard box.
Further, in the step (2), the sieved wheat flour and potato flour are added into a stirrer for stirring in two to three times.
Further, the mass ratio of the wheat flour to the potato flour in the step (1) is 2:1.
the invention has the advantages and positive effects that:
1. the biscuit disclosed by the invention takes the wheat flour and the potato flour as raw materials, and is added with the premix of the protein powder, the vitamins and the minerals, so that the protein intake can be improved, the daily energy required by a human body can be achieved, and the use requirement can be met. The biscuit of the invention can be used for donation of materials in poor areas and reserve of military materials.
In addition, the former biscuits are more focused on low sugar and low fat of the biscuits, are suitable for three-high people and obese people, neglect the daily energy intake requirement and protein intake level of people, and the biscuits prepared by the method have high protein content and rich nutrition, and the product quality accords with the national standard.
2. The high-energy high-protein biscuit is a biscuit with high energy and high protein content, and vitamin and mineral substances are added, so that the biscuit can be eaten as common food, infant food can be eaten as school meal, and can be used as material donation and military material reserve in poor areas. The flour selected by the high-energy biscuits prepared by the method is wheat flour and potato flour, so that the taste and flavor of the traditional biscuits are improved, and the products are crisp and rich in nutrition; the protein powder is added, so that the protein intake can be increased, and the problem of protein deficiency of infants is remarkably improved; the compound vitamins, mineral elements and other substances are added, so that the infant health care food is comprehensive in nutrition, can meet the daily energy requirements of human bodies of infants, and provides rich nutrition diet for infants.
3. The method has low cost and simple process, and the protein powder is whey protein powder or soybean protein concentrate. Whey protein is a protein extracted from milk, has the characteristics of high purity, high absorption rate, most reasonable amino acid composition, multiple active ingredients and the like, is one of the accepted high-quality protein supplements for human body, is easy to digest, has high biological value, high digestibility, high protein efficacy ratio and high utilization rate, and is a top-quality product in the protein; the powdery solid with the protein content of 65% (based on dry basis) which is obtained by taking the soybean concentrated protein as a raw material through the processes of impurity removal, mechanical shelling, solvent degreasing, aqueous alcohol washing and the like has high gel property, emulsifying property or high dispersibility, greatly improves the comprehensive utilization rate, reduces the production cost, and is widely applied to baked foods, so that the biscuit prepared by the method has the advantages of low cost, excellent quality, outstanding flavor, rich nutrition and high protein content.
4. The vegetable oil used in the method is palm oil or corn oil, and the palm oil contains balanced saturated fatty acid and unsaturated fatty acid, carotene, multiple vitamins and minerals, and has the effects of supplementing nutrition, regulating blood lipid, relieving gastrointestinal discomfort, promoting metabolism of human body, enhancing physical quality and the like. Palm oil has effects in improving hair dryness, yellowing, and dry and rough skin. The palm oil does not contain cholesterol, and the palm oil can be used for replacing animal fat for patients with hyperlipidemia, so that the palm oil has the function of reducing blood fat and has a certain health care function.
5. The vitamins used in the method are compound vitamins, and can supplement multiple vitamins for organisms. Comprises vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, nicotinic acid, pantothenic acid and folic acid. The compound vitamins can relieve fatigue and prevent vitamin deficiency caused by unbalanced diet. Can also prevent vitamin loss caused by long-time exercise or training.
6. In the process of making biscuits, the experimental process is optimized, and the addition amount of sugar in the biscuits is 7.5% through multiple experiments, so that the sugar consumption in the production process is reduced, the production cost is saved, the low-sugar healthy diet requirements of modern people are met, and the quality, the taste and the like of the prepared biscuits are improved.
7. When the biscuit is prepared by the method, firstly, auxiliary materials are uniformly mixed and stirred to be cream, then, the defatted milk is poured into the mixture to be stirred, finally, the wheat flour and the potato powder are added and stirred until the mixture is smooth dough, more preferably, the wheat flour and the potato powder can be added into a stirrer for stirring for two to three times, so that the auxiliary materials, the wheat flour and the potato powder are uniformly mixed in the biscuit preparation process, the dough can be uniformly mixed, and the taste of the biscuit is improved.
Drawings
FIG. 1 is a process flow diagram of a method for preparing a high-energy, high-protein cookie according to the present invention.
Detailed Description
The following describes the embodiments of the present invention in detail, but the present embodiments are illustrative and not limitative, and are not intended to limit the scope of the present invention.
The raw materials used in the invention are conventional commercial products unless specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The high-energy high-protein biscuit comprises the following raw materials in parts by weight:
100-200 parts of wheat flour, 50-100 parts of potato powder, 20-40 parts of vegetable oil, 10-20 parts of skim milk, 20-60 parts of white granulated sugar, 10-30 parts of salt, 20-40 parts of whey protein powder, 20-40 parts of soybean protein powder, 1-3 parts of glucose syrup, 5-10 parts of corn syrup, 1-2 parts of ammonium bicarbonate, 0.5-1.5 parts of sodium bicarbonate, 2.5-5 parts of soybean lecithin, 0.2-0.4 part of sodium phosphate, 0.02 part of vanillin, 0.1-0.2 part of compound vitamin and 0.1-0.2 part of mineral substance.
Preferably, the energy per 100g of the high-energy high-protein biscuit is not lower than 462kcal, the protein content per 100g of the high-energy high-protein biscuit is not lower than 10g, and the crude fiber content of the high-energy high-protein biscuit is lower than 5%.
Preferably, the vegetable oil is palm oil or corn oil, and is free of trans fatty acid;
or, the ammonium bicarbonate and the sodium bicarbonate are leavening agents;
or the compound vitamin is prepared by uniformly mixing vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, nicotinic acid, pantothenic acid and folic acid.
Preferably, the mineral is a calcium, magnesium, iron, iodine, sodium mineral element.
Preferably, the contents of the vitamin complex and the mineral elements are as follows:
Figure BDA0004008199120000051
Figure BDA0004008199120000061
preferably, the added form of vitamin A is palmitate 170cws, the added form of vitamin B1 is thiamine nitrate, the added form of vitamin B2 is riboflavin, the added form of niacin is nicotinamide, the added form of pantothenic acid is calcium L-pantothenate, the added form of vitamin B6 is pyridoxine hydrochloride, the added form of vitamin B12 is vitamin B12 mannitol mixture, wherein the weight percentage of vitamin B12 is 1%, the added form of vitamin C is sodium ascorbate powder, the added form of vitamin D is vitamin D3100cws, the added form of vitamin E is vitamin E50 cws, the added form of calcium is calcium carbonate, the added form of magnesium oxide, the added form of iron is ferrous fumarate, the added form of iodine is potassium iodate, and the added form of sodium is sodium chloride and/or sodium phosphate.
Preferably, the total amount of carbohydrates added is not less than 70g/100g.
The preparation method of the high-energy high-protein biscuit comprises the following steps of:
(1) Pretreatment of raw materials: sieving wheat flour and potato flour with sixty mesh sieve;
(2) Dough preparation: adding vegetable oil, white granulated sugar and salt into a stirrer, stirring for 10min, uniformly mixing soybean protein powder, whey protein powder, glucose syrup, corn syrup, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, sodium phosphate, vanillin, compound vitamins and minerals, pouring until the surface of the mixture is smooth and creamy, pouring skimmed milk into the stirrer, stirring for 8min, adding wheat flour and potato powder, and stirring until the mixture is smooth dough;
(3) And (3) shaping: placing the dough in a mould, flattening, removing excessive dough, ensuring uniform pressure, ensuring uniform internal stress, keeping the biscuit embryo not easy to deform, and standing at room temperature for 20-30min;
(4) Baking: preheating an oven, putting the biscuit embryo into the oven, and baking for 10-25min at the temperature of 220 ℃ and 210 ℃ by adopting the upper fire;
(5) Picking: screening the baked biscuits, and discarding biscuits with the crushing degree of more than 5% to obtain qualified biscuits;
(6) And (3) cooling: cooling the qualified biscuits to 35 ℃ at room temperature;
(7) And (3) packaging: vacuum packaging after the biscuits are cooled;
(8) And (3) secondary packaging: 10kg of net weight biscuits were filled into a cardboard box.
Preferably, in the step (2), the sieved wheat flour and potato flour are added into the stirrer for stirring in two to three times. Further, the mass ratio of the wheat flour to the potato flour in the step (1) is 2:1.
specifically, the relevant preparation and detection examples are as follows:
the wheat flour, potato flour, protein powder, vegetable oil, skim milk, white granulated sugar, salt, glucose syrup, corn syrup, soybean lecithin, sodium phosphate, vanillin, compound vitamins and mineral elements used in the invention are all commercial products.
Example 1
A preparation method of a high-energy high-protein biscuit can be shown in figure 1, and comprises the following steps:
(1) Pretreatment of raw materials: sieving wheat flour and potato flour with sixty mesh sieve;
(2) Dough preparation: adding 20 parts by weight of vegetable oil, 20 parts by weight of white granulated sugar and 10 parts by weight of salt into a stirrer, stirring for 10min, then uniformly mixing 20 parts by weight of whey protein powder, 20 parts by weight of soybean protein powder, 1 part by weight of glucose syrup, 5 parts by weight of corn syrup, 1 part by weight of ammonium bicarbonate, 0.5 part by weight of sodium bicarbonate, 2.5 parts by weight of soybean lecithin, 0.2 part by weight of sodium phosphate, 0.02 part by weight of vanillin, 0.1 part by weight of compound vitamin and 0.1 part by weight of mineral substance until the surface of the mixture is smooth and creamy, and at the moment, pouring 10 parts by weight of defatted milk. Pouring into a stirrer to stir for 8min, and finally adding 100 parts by weight of wheat flour and 50 parts by weight of potato powder, and stirring until the mixture is smooth dough;
(3) And (3) shaping: placing the dough in a mould, flattening, removing excessive dough, ensuring uniform pressure, ensuring uniform internal stress, keeping the biscuit embryo not easy to deform, and standing at room temperature for 20min;
(4) Baking: preheating an oven, putting the biscuit embryo into the oven, and baking for 10min at the temperature of 220 ℃ on the fire and 210 ℃ on the fire;
(5) Picking: screening the baked biscuits, and discarding biscuits with the crushing degree of more than 5% to obtain qualified biscuits;
(6) And (3) cooling: cooling the qualified biscuits to 35 ℃ at room temperature;
(7) And (3) packaging: vacuum packaging after the biscuits are cooled;
(8) And (3) secondary packaging: 10kg of net weight biscuits were filled into a cardboard box.
Example 2
A preparation method of a high-energy high-protein biscuit can be shown in figure 1, and comprises the following steps:
(1) Pretreatment of raw materials: sieving wheat flour and potato flour with sixty mesh sieve;
(2) Dough preparation: adding 30 parts by weight of vegetable oil, 40 parts by weight of white granulated sugar and 20 parts by weight of salt into a stirrer, stirring for 10min, adding 30 parts by weight of whey protein powder, 30 parts by weight of soybean protein powder, 2 parts by weight of glucose syrup, 7.5 parts by weight of corn syrup, 1.5 parts by weight of ammonium bicarbonate, 1 part by weight of sodium bicarbonate, 4 parts by weight of soybean lecithin, 0.3 part by weight of sodium phosphate, 0.02 part by weight of vanillin, 0.15 part by weight of compound vitamin and 0.15 part by weight of mineral substance into the stirrer, stirring until the surface of the mixture is smooth and cream, at the moment, adding 15 parts by weight of defatted milk into the stirrer, stirring for 8min, and finally adding 150 parts by weight of wheat flour and 75 parts by weight of potato powder into the stirrer, and stirring until the mixture is smooth dough;
(3) And (3) shaping: placing the dough in a mould, flattening, removing excessive dough, ensuring uniform pressure, ensuring uniform internal stress, keeping the biscuit embryo not easy to deform, and standing at room temperature for 25min;
(4) Baking: preheating an oven, putting the biscuit embryo into the oven, and baking for 25min at the upper fire 220 ℃ and the lower fire 210 ℃;
(5) Picking: screening the baked biscuits, and discarding biscuits with the crushing degree of more than 5% to obtain qualified biscuits;
(6) And (3) cooling: cooling the qualified biscuits to 35 ℃ at room temperature;
(7) And (3) packaging: vacuum packaging after the biscuits are cooled;
(8) And (3) secondary packaging: 10kg of net weight biscuits were filled into a cardboard box.
Example 3
A preparation method of a high-energy high-protein biscuit can be shown in figure 1, and comprises the following steps:
(1) Pretreatment of raw materials: sieving wheat flour and potato flour with sixty mesh sieve;
(2) Dough preparation: adding 40 parts by weight of vegetable oil, 60 parts by weight of white granulated sugar and 30 parts by weight of salt into a stirrer to stir for 10min, adding 40 parts by weight of whey protein powder, 40 parts by weight of soybean protein powder, 3 parts by weight of glucose syrup, 10 parts by weight of corn syrup, 2 parts by weight of ammonium bicarbonate, 1.5 parts by weight of sodium bicarbonate, 5 parts by weight of soybean lecithin, 0.4 part by weight of sodium phosphate, 0.02 part by weight of vanillin, 0.2 part by weight of compound vitamin and 0.2 part by weight of mineral substance into the stirrer to stir until the surface of the mixture is smooth and cream, at the moment, adding 20 parts by weight of skimmed milk into the stirrer to stir for 8min, and finally adding 200 parts by weight of wheat flour and 100 parts by weight of potato powder into the stirrer to stir until the mixture is smooth dough;
(3) And (3) shaping: placing the dough in a mould, flattening, removing excessive dough, ensuring uniform pressure, ensuring uniform internal stress, keeping the biscuit embryo not easy to deform, and standing at room temperature for 30min;
(4) Baking: preheating an oven, putting the biscuit embryo into the oven, and baking for 20min at the temperature of 220 ℃ and 210 ℃ by adopting the upper fire;
(5) Picking: screening the baked biscuits, and discarding biscuits with the crushing degree of more than 5% to obtain qualified biscuits;
(6) And (3) cooling: cooling the qualified biscuits to 35 ℃ at room temperature;
(7) And (3) packaging: vacuum packaging after the biscuits are cooled;
(8) And (3) secondary packaging: 10kg of net weight biscuits were filled into a cardboard box.
Comparative example 1
The procedure of comparative example 1 was substantially the same as in example 1, except that whey protein powder and soy protein powder were not added in comparative example 1.
Comparative example 2
The procedure of comparative example 2 was substantially the same as in example 1, except that no multivitamin and mineral were added in comparative example 1.
Comparative example 3
The procedure of comparative example 3 was substantially the same as in example 2, except that whey protein powder and soy protein powder were not added in comparative example 1.
Comparative example 4
The procedure of comparative example 4 was substantially the same as in example 2, except that the multivitamin and mineral were not added in comparative example 1.
Comparative example 5
The procedure of comparative example 5 was substantially the same as in example 3, except that whey protein powder and soy protein powder were not added in comparative example 1.
Comparative example 6
The procedure of comparative example 6 was substantially the same as in example 3, except that the multivitamin and mineral were not added in comparative example 1.
Relevant detection results of biscuits prepared by the method provided by the invention:
1. analysis of nutritional ingredients
The method comprises the following steps:
the moisture content is measured by referring to the moisture in national food safety standard of GB 5009.3-2016; the protein content is measured by referring to the protein in national food safety standard of GB 5009.5-2016; the total fat content is measured by referring to the fat in national food safety standard of GB 5009.6-2016; determination of trans-fatty acid content referring to trans-fatty acid in national food safety standard of GB 5009.257-2016; determining the content of reducing sugar by referring to the reducing sugar in national food safety standard of GB 5009.7-2016; measuring the content of crude fiber in the plant food according to GB/T5009.10-2003; ash content refers to the measurement of ash in GB 5009.4-2016 national food safety standard food; the peroxide value content is determined by referring to the peroxide value in national food safety standard of GB 5009.227-2016.
The results of nutrient analysis of the high-energy and high-protein biscuits prepared in examples 1 to 3 and the biscuits prepared in comparative examples 1 to 6 are shown in Table 1:
TABLE 1
Figure BDA0004008199120000101
As can be seen from Table 1, the biscuits prepared by the method can obviously improve energy and protein content, supplement various nutrients, reduce peroxide value and are obviously superior to those of the biscuits of the comparative example. The compound vitamin and the mineral substances added in the invention have a synergistic effect, so that the energy and the protein content of the biscuit prepared by the invention can be synergistically improved, and the peroxide value can be reduced; the whey protein powder and the soybean protein powder added in the invention have a synergistic effect, so that the energy and the protein content of the biscuit prepared by the invention can be synergistically improved, and the peroxide value can be reduced.
2. Analysis of finished products
The method comprises the following steps:
color scores were measured using a color difference meter; taste and odor scores were as described in general theory of sensory analysis methodologies of GB/T10220-2012; the degree of crush, weight were measured using an analytical balance.
The results of the final fraction analysis of the high protein high energy biscuits of examples 1-3 and the composite high protein biscuit of comparative example 1 are shown in Table 2:
TABLE 2
Figure BDA0004008199120000111
As can be seen from Table 2, the examples can comprehensively improve color, taste and smell, reduce the crushing degree, improve the biscuit sense and are obviously superior to the comparative example biscuits. The compound vitamins and minerals added in the invention have synergistic effect, can synergistically improve the color, taste and smell of the biscuits prepared by the invention, reduce the crushing degree and synergistically improve the sense of the biscuits; the added whey protein powder and soybean protein powder have a synergistic effect, so that the color, taste and smell of the biscuits prepared by the invention can be synergistically improved, the crushing degree is reduced, and the sense of the biscuits is synergistically improved.
3. Contaminant detection
The method comprises the following steps:
measuring cadmium in GB 5009.15-2014 food safety national standard food; measuring total arsenic and inorganic arsenic in GB 5009.11-2014 food safety national standard food; measuring lead in GB 5009.12-2017 food safety national standard food; measuring total mercury and organic mercury in GB 5009.17-2021 food safety national standard food; measuring tin in GB 5009.16-2014 food safety national standard food; a method for detecting melamine in GB/T22388-2008 raw milk and dairy products; determination of aflatoxins of groups B and G in national food safety standards of GB 5009.22-2016.
The results of common contaminant detection for the high protein high energy biscuits of examples 1-3 and the composite high protein biscuit of comparative example 1 are shown in table 3:
TABLE 3 Table 3
Figure BDA0004008199120000121
Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.

Claims (10)

1. A high energy high protein biscuit characterized in that: the raw materials and parts by weight of the composition are as follows:
100-200 parts of wheat flour, 50-100 parts of potato powder, 20-40 parts of vegetable oil, 10-20 parts of skim milk, 20-60 parts of white granulated sugar, 10-30 parts of salt, 20-40 parts of whey protein powder, 20-40 parts of soybean protein powder, 1-3 parts of glucose syrup, 5-10 parts of corn syrup, 1-2 parts of ammonium bicarbonate, 0.5-1.5 parts of sodium bicarbonate, 2.5-5 parts of soybean lecithin, 0.2-0.4 part of sodium phosphate, 0.02 part of vanillin, 0.1-0.2 part of compound vitamin and 0.1-0.2 part of mineral substance.
2. The high energy, high protein cookie of claim 1, wherein: the energy of each 100g of the high-energy high-protein biscuit is not lower than 462kcal, the protein content of each 100g of the high-energy high-protein biscuit is not lower than 10g, and the crude fiber content of the high-energy high-protein biscuit is lower than 5%.
3. The high energy, high protein cookie of claim 1, wherein: the vegetable oil is palm oil or corn oil, and does not contain trans fatty acid;
or, the ammonium bicarbonate and the sodium bicarbonate are leavening agents;
or the compound vitamin is prepared by uniformly mixing vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, nicotinic acid, pantothenic acid and folic acid.
4. The high energy, high protein cookie of claim 1, wherein: the mineral is calcium, magnesium, iron, iodine, and sodium.
5. The high energy, high protein cookie of claim 1, wherein: the contents of the vitamin complex and the mineral elements are as follows:
Figure FDA0004008199110000011
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Figure FDA0004008199110000021
6. the high energy, high protein cookie of claim 5, wherein: the vitamin A is added in the form of palmitate 170cws, the vitamin B1 is added in the form of thiamine nitrate, the vitamin B2 is added in the form of riboflavin, the nicotinic acid is added in the form of nicotinamide, the pantothenic acid is added in the form of calcium L-pantothenate, the vitamin B6 is added in the form of pyridoxine hydrochloride, the vitamin B12 is added in the form of vitamin B12 mannitol mixture, wherein the weight percentage of the vitamin B12 is 1%, the vitamin C is added in the form of sodium ascorbate powder, the vitamin D is added in the form of vitamin D cws, the vitamin E is added in the form of vitamin E50 cws, the calcium is added in the form of calcium carbonate, the magnesium is added in the form of magnesium oxide, the iron is added in the form of ferrous fumarate, the iodine is added in the form of potassium iodate, and the sodium is added in the form of sodium chloride and/or sodium phosphate.
7. The high energy high protein biscuit according to any of claims 1 to 6, wherein: the total amount of the added carbohydrate is not less than 70g/100g.
8. The method for preparing a high-energy high-protein biscuit according to any one of claims 1 to 7, wherein: the method comprises the following steps:
(1) Pretreatment of raw materials: sieving wheat flour and potato flour with sixty mesh sieve;
(2) Dough preparation: adding vegetable oil, white granulated sugar and salt into a stirrer, stirring for 10min, uniformly mixing soybean protein powder, whey protein powder, glucose syrup, corn syrup, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, sodium phosphate, vanillin, compound vitamins and minerals, pouring until the surface of the mixture is smooth and creamy, pouring skimmed milk into the stirrer, stirring for 8min, adding wheat flour and potato powder, and stirring until the mixture is smooth dough;
(3) And (3) shaping: placing the dough in a mould, flattening, removing excessive dough, ensuring uniform pressure, ensuring uniform internal stress, keeping the biscuit embryo not easy to deform, and standing at room temperature for 20-30min;
(4) Baking: preheating an oven, putting the biscuit embryo into the oven, and baking for 10-25min at the temperature of 220 ℃ and 210 ℃ by adopting the upper fire;
(5) Picking: screening the baked biscuits, and discarding biscuits with the crushing degree of more than 5% to obtain qualified biscuits;
(6) And (3) cooling: cooling the qualified biscuits to 35 ℃ at room temperature;
(7) And (3) packaging: vacuum packaging after the biscuits are cooled;
(8) And (3) secondary packaging: 10kg of net weight biscuits were filled into a cardboard box.
9. The method of manufacturing according to claim 8, wherein: in the step (2), the sieved wheat flour and potato flour are added into a stirrer for stirring in two to three times.
10. The preparation method according to claim 8 or 9, characterized in that: the mass ratio of the wheat flour to the potato flour in the step (1) is 2:1.
CN202211639565.5A 2022-12-20 2022-12-20 High-energy high-protein biscuit and preparation method thereof Pending CN116172036A (en)

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