CN105557941B - A kind of bean curd residue high-fiber biscuit and preparation method thereof - Google Patents

Abstract

The invention provides a bean curd residue high-fiber biscuit and a preparation method thereof. The raw materials of the bean curd residue high-fiber biscuits provided by the present invention include bean curd residue, flour, butter, eggs and sugar, wherein the mass ratio of the bean curd residue to the flour is 1:1-2, and the mass ratio of the sum of the bean curd residue and flour to the sugar is The ratio is 4.3‑8:1, the mass ratio of the sum of bean curd residue and flour to butter is 2.4‑6:1, and the mass ratio of the sum of bean curd residue and flour to eggs is 8‑12:1. The invention turns waste bean curd residue into treasure, and not only develops a new type of bean curd residue high-fiber biscuit through scientific formula, which has the characteristics of high fiber, low fat, soft and crisp taste; Protein is decomposed into amino acids that are beneficial to human body absorption; it is worth mentioning that the product provided by the present invention maintains the color, aroma, taste and complete nutritional components of bean curd residue high-fiber biscuit, and has extremely high nutritional value and product safety.

Description

A kind of bean curd residue high-fiber biscuit and preparation method thereof

technical field

The invention relates to the technical field of food engineering, in particular to a bean curd residue high-fiber biscuit and a preparation method thereof.

Background technique

At present, many domestic foods are made by extracting dietary fiber from bean dregs to make puffed foods. Such foods are high in oil and fat, high in calories, and low in nutrients, which do not conform to the principle of healthy dietary intake. In the fast-paced urban life, the younger generation and students have higher requirements for nutritious and low-fat foods. As the pace of modern life is getting faster and faster, sedentary and lack of exercise, time only allows them to pursue more convenient and fast food, weight loss meal replacement food came into being, high dietary fiber can meet the human body's need for nutrients, and Avoid excessive calorie intake. Huge market space is waiting to be tapped. Biscuits have become the main role in popular snack foods because of their easy portability, small footprint, long shelf life, and convenient consumption. Biscuits, as the main force in ready-to-eat food, have grown considerably in recent years.

According to the figures provided by the National Bureau of Statistics, the output of biscuits in 2014 increased by 9 times compared with that in 2013. In 2014, the total profit of biscuits was 109.4 billion yuan, a year-on-year increase of 41%; the total tax was 1.627 billion yuan, a year-on-year increase of 52.34%. From the above figures, we can see that the biscuit industry market is still expanding.

At present, the domestic biscuit market has a huge space, but the domestic biscuit is mainly low-end, and the high-end biscuit market is mainly occupied by foreign brands, such as Crown, Lotte, Oreo and other first-line brands. The advantages of these imported biscuits are stable technology and good taste. Domestic biscuits lack buying points, and investment in research and development is not enough. At present, most of the biscuits on the market are high in oil and sugar, and there are few varieties of healthy food. Therefore, various biscuits manufacturers have launched some biscuits with healthy selling points, such as whole-wheat cakes, whole grain cakes, vegetable cakes, etc.; but low-fat and high-fiber biscuits There are very few biscuits, which can be used as an entry point to allow domestic biscuits to regain a seat in the high-end biscuits market.

Tofu dregs are the by-products of tofu processing, which are the by-products of tofu processing. They not only contain high content of cellulose, but also rich potassium, calcium, magnesium, iron, zinc, The crude protein content of copper, chromium, manganese and other minerals can reach 25-30%, but the bean curd residue contains antitrypsin, which will hinder the absorption and utilization of protein. From the current status of processing and utilization, the processing and utilization of bean curd residue and bean curd residue protein in the domestic food industry is limited to the production of primary food, and the added value of the products is low, and the resource advantages and nutritional and health care advantages of bean curd residue are not fully utilized.

SUMMARY OF THE INVENTION

In view of the deficiencies of the prior art, the present invention provides a bean curd residue high-fiber biscuit and a preparation method thereof.

In a first aspect, the present invention provides a high-fiber bean curd residue biscuit, the raw materials of the bean curd residue high-fiber biscuit include bean curd residue, flour, butter, eggs and sugar, wherein the mass ratio of bean curd residue to flour is 1:1 -2, the mass ratio of the sum of bean curd residue and flour to sugar is 4.3-8:1, the mass ratio of the sum of bean curd residue and flour to butter is 2.4-6:1, and the mass ratio of the sum of bean curd residue and flour to eggs 8-12:1.

Preferably, in the raw material of the bean curd residue high-fiber biscuit, the mass ratio of the bean curd residue to the flour is 1:1.2-1.5, the mass ratio of the sum of the bean curd residue and flour to the sugar is 5.4-6.7:1, and the bean curd residue is 5.4-6.7:1. The mass ratio of the sum of flour and butter is 3.6-4.5:1, and the mass ratio of the sum of bean curd residue and flour to eggs is 8-10:1.

Further preferably, in the raw material of the bean curd residue high-fiber biscuit, the mass ratio of the bean curd residue to the flour is 1:1.2, the mass ratio of the sum of the bean curd residue and the flour to the sugar is 6:1, and the mass ratio of the bean curd residue and the flour is 6:1. The mass ratio of sum and butter is 4:1, and the mass ratio of the sum of bean curd residue and flour to eggs is 9:1.

Further preferably, in the raw material of the bean curd residue high-fiber biscuit, the mass ratio of the bean curd residue to the flour is 1:1.33, the mass ratio of the sum of the bean curd residue and the flour to the sugar is 4:1, and the mass ratio of the bean curd residue and the flour is 4:1. The mass ratio of sum and butter is 6.4:1, and the mass ratio of the sum of bean curd residue and flour to eggs is 9:1.

Preferably, the bean curd dregs are one or more of fresh bean curd dregs without any treatment, bean curd dregs after pre-pressing and squeezing out part of the moisture, water-washed bean curd dregs, and bean curd dregs after drying and pulverizing.

Further preferably, the bean curd dregs are dried and pulverized bean curd dregs obtained by the following method: after baking the bean curd dregs at 80-120° C. for 5-7 hours, pulverize them to powder with a particle size of 0.01-1 mm.

Preferably, in the high-fiber bean curd dregs biscuit, the bean curd dregs are fermented bean curd dregs, and the fermented bean curd dregs are obtained through yeast and Bifidobacterium adolescentis fermentation pretreatment, including the following steps:

The yeast and Bifidobacterium adolescentis are inoculated into a mixture of bean curd residue and water, and fermented for 6-8 hours under the conditions of 20-30° C. and humidity of 70-80% to obtain fermented bean curd residue.

It can be understood that, when the bean curd dregs of the present invention is used for making tofu, the dregs remaining after filtering out the juice is a by-product of tofu processing, which is rich in nutrients, and its crude protein content can reach 25-30%. %, but contains antitrypsin, which will hinder the absorption and utilization of protein. The bean curd residue can be well utilized by microorganisms through fermentation, and the protein in the bean curd residue is converted into easily digestible free amino acids by the metabolism of microorganisms.

Second aspect, the invention provides a kind of preparation method of bean curd residue high fiber biscuit, comprises the steps:

Melt the butter, add sugar and eggs in turn, mix well and beat, add bean curd residue, flour and appropriate amount of water in turn, stir well and knead into dough, after freezing and hardening, slice and shape, at 120-200°C (preferably 150°C) baking for 10-20min (preferably 15min), after cooling, to obtain bean curd residue biscuits;

Among them, the mass ratio of bean curd residue and flour is 1:1-2, the mass ratio of the sum of bean curd residue and flour and sugar is 4.3-8:1, and the mass ratio of the sum of bean curd residue and flour to butter is 2.4-6: 1. The mass ratio of the sum of bean curd residue and flour to eggs is 8-12:1.

Preferably, the bean curd dregs are one or more of fresh bean curd dregs without any treatment, bean curd dregs after pre-pressing and squeezing out some moisture, water-washed bean curd dregs, and bean curd dregs after drying and pulverizing .

Further preferably, the bean curd dregs are dried and pulverized bean curd dregs obtained by the following method: after baking the bean curd dregs at 80-120° C. for 5-7 hours, pulverize them to powder with a particle size of 0.01-1 mm.

Preferably, the bean curd residue is fermented bean curd residue, and the fermented bean curd residue is obtained by the following method:

The yeast and Bifidobacterium adolescentis are inoculated into the mixture of bean curd residue and water, and fermented under the conditions of 20-30° C. (preferably 28° C.) and humidity of 70-80% (preferably 75%) to obtain fermented tofu scum.

Preferably, the high-fiber bean curd dregs biscuit according to the first aspect of the present invention is prepared by using the preparation method of the bean curd dregs high-fiber biscuit according to the second aspect.

The beneficial effects of the present invention are as follows:

(1) the present invention reuses this waste of bean curd residue, turns waste into treasure, and has developed a novel product---tofu residue high-fiber biscuit;

(2) the bean curd residue high-fiber biscuit prepared by the present invention not only has the characteristics of high fiber, low fat, soft and crunchy mouthfeel, but also produces a large amount of amino acids required by the human body during the fermentation process of the bean curd residue, which is easy for the human body to absorb;

(3) The bean curd residue high-fiber biscuit prepared by the present invention greatly maintains the color, aroma, taste and full nutritional components of the bean curd residue high-fiber biscuit through scientific formula and fermentation technology, and has extremely high nutritional value and product safety.

Detailed ways

The present invention will be further described below with reference to specific embodiments.

Example 1

A preparation method of bean curd residue high-fiber biscuit, comprising the following steps:

(1) Pretreatment of bean curd dregs: after bean curd dregs are baked at 80-120° C. for 5-7 hours, ultrafinely pulverized to bean curd dregs powder with a particle size of 0.01-1 mm.

(2) Biscuit preparation: Divide into 5 groups according to the ratio of bean curd residue and flour: 1:0.5, 1:1, 1:1.5, 1:2, 1:2.5. Keep the ratio of 3:1, 5:1 and 9:1 respectively, and accurately weigh the bean curd dregs powder, low-gluten flour, butter, sugar, and egg yolk liquid. Mix tofu dregs and low-gluten flour evenly, add appropriate amount of water and mix well. Melt the butter at room temperature, add sugar, mix well and beat slightly, add egg liquid three times, mix well and beat until foamy, add the mixture of butter eggs and sugar to the mixture of bean curd residue and low-gluten flour, Knead into dough. Knead the dough into a cylindrical shape and place it in the freezer to harden. Cut into 4mm thick slices, press into shape, apply a thin layer of cooking oil on the surface of the baking pan, put the biscuit mold into the preheated oven for 15 minutes, bake for 15 minutes, then take it out and cool it to room temperature to obtain bean curd biscuits; See Table 1 for details.

Table 1 Experimental grouping

Example 2

A preparation method of bean curd residue high-fiber biscuit, comprising the following steps:

(1) Pretreatment of bean curd dregs: after baking the bean curd dregs at 120°C for 7 hours, superfinely pulverized to bean curd dregs powder with a particle size of 0.01-1 mm.

(2) Biscuit preparation: Divide into 5 groups according to the ratio of bean curd residue and flour: 1:0.5, 1:1, 1:1.5, 1:2, 1:2.5. Keep the ratio of 3:1, 5:1 and 9:1 respectively, see Table 2 for details, and accurately weigh tofu dregs, low-gluten flour, butter, sugar, and egg yolk liquid. Melt the butter, add sugar, mix well and beat, mix well and beat slightly, add egg liquid three times, mix well and beat until frothy, add bean curd residue and mix well, add low-gluten flour and appropriate amount of water, mix well and knead into a dough. Knead the dough into a cylindrical shape and place it in the freezer to harden. Cut into 4mm thick slices, press into shape, coat the surface of the baking pan with a thin layer of cooking oil, and place the biscuit mold in it. Preheat the oven for 15 minutes, bake for 15 minutes, then take out and cool to room temperature to obtain bean curd biscuits.

Table 2 Experimental grouping

Example 3

Sensory evaluation: Select 100 people and divide them into sensory evaluation groups of 10 people/group, and evaluate the sensory quality of the biscuits obtained in Example 1 and Example 2 with reference to GB/T20980-2007 National Biscuit Baking Quality Scoring Standard of the People's Republic of China In the evaluation, the 100 system was used to evaluate the appearance, color, texture, taste, mouthfeel and texture of the biscuit, and the sensory evaluation of the bean curd biscuits was obtained; the specific sensory evaluation criteria are shown in Table 3.

Table 3 Sensory evaluation standard table

Analysis of results:

The sensory evaluation results of the five groups of biscuits of Example 1 and the five groups of biscuits of Example 2 are shown in Table 4 (the score of each group in Table 4 is the evaluation value scored by 10 assessors), and the evaluation details are as follows: shown in Table 5. In Example 1 and Example 2, the proportions of the biscuit ingredients are completely similar, and the main difference is that the preparation methods of the two are different, and the mixing order of the ingredients is different. After analyzing Table 4 and Table 5, it can be seen that the sensory evaluation of the biscuit prepared in Example 2 is better than the biscuit prepared in Example 1, that is, the preparation method adopted in Example 2 is better than the preparation method adopted in Example 1. The reason for the analysis is as follows: because the most influential factor in the mouthfeel of the biscuit is the bean curd dregs, the addition sequence and the addition amount of the bean curd dregs have a great influence on the sensory evaluation of the biscuit, and the biscuit preparation method of Example 1 is not uniform with the bean curd dregs. Dispersed in the ingredients, it is easy to crack after baking, and the taste is rough.

In Example 2, the bean curd dregs and the butter were fully mixed first. On the one hand, the shortcoming of uneven distribution of the bean curd dregs in Example 1 was solved. , to avoid the appearance of beany smell; In addition, the biscuit prepared in Example 2 basically does not have the problem of rough mouthfeel, the biscuit texture is relatively uniform, the bean curd residue is evenly distributed, there is no obvious taste stratification, appearance color, fragrance, mouthfeel All because of the biscuits prepared in Example 1, comprehensive sensory evaluation scores and evaluation details of the biscuits prepared in Example 1 and Example 2, the bean curd dregs biscuit formula of Example 2 and its preparation method are superior to the bean curd of Example 1 Residue biscuit formula and preparation method thereof.

Table 4 Sensory score table

Table 5 Sensory evaluation table

Example 4 Determination of sugar content

In order to further illustrate the beneficial effects of the present invention, 4 groups of raw materials were accurately weighed, each group comprising 30g bean curd dregs, 30g low-gluten flour, 20g butter, 6.7g egg yolk and different contents of sucrose, and the sucrose contents were 8, 10, 12, 14g; prepare biscuits according to the steps of Example 2, and perform sensory evaluation according to the steps of Example 3 after being baked.

Analysis of results:

The sensory evaluation results are shown in Table 6. As can be seen from Table 6, when other conditions were constant, when the sugar content was 10 g, the prepared biscuit had the most moderate sweetness, and at this time, (bean curd dregs powder+flour): sugar was 6:1, indicating (bean curd dregs powder). + flour): When the sugar ratio is 6:1, the baked cookies are moderately sweet, suitable for most people.

Table 6 Determination of sugar content

Example 5 Determination of Butter Content

In order to further illustrate the beneficial effects of the present invention, 4 groups of materials were accurately weighed, each group comprising 30g of bean curd residue, 30g of low-gluten flour, 10g of sugar, 6.7g of egg yolk and butter with different contents, the contents of the butter were 10, 15, 20, 25g, prepared into biscuits according to the steps of Example 2, after being baked, the sensory evaluation was carried out according to the steps of Example 3.

Analysis of results:

The sensory evaluation results are shown in Table 7. It can be seen from Table 7 that when other conditions remain unchanged, the amount of circulation is reduced as much as possible on the premise of ensuring the taste, so that the biscuits are healthier. When the butter content is 15g, the taste is not greasy and not greasy. The taste is not greasy, not greasy, nor rough, which is the most suitable. At this time (tofu powder + flour): butter is 4:1, which means that when the ratio of the sum of bean curd to flour to butter is 4:1, baking is done. The biscuits have moderate oil content and the taste is suitable for most people.

Table 7 Determination of butter content

Example 6 Determination of egg content

In order to further illustrate the beneficial effects of the present invention, 4 groups of materials were accurately weighed, each group comprising 30g of bean curd residue, 30g of low-gluten flour, 10g of sugar, 15g of butter and egg yolks with different contents, the egg yolk contents were 5, 6, 6.7, 7.5 g; prepared into biscuit according to the steps of Example 2, after being baked, the sensory evaluation was carried out according to the steps of Example 3.

Analysis of results:

The sensory evaluation results are shown in Table 8. It can be seen from Table 8 that when other conditions remain unchanged, when the egg yolk content is 6.7g, the taste is crisp and crisp, the hardness is moderate, and the fragrance is not strong or weak. + flour): the egg yolk is 9:1, which means that when the ratio of the sum of the bean curd residue and the flour to the egg yolk is 9:1, the baked biscuits have moderate oil content and the taste is suitable for most people.

Table 8 Determination of egg yolk content

Embodiment 7 Determination of the ratio of bean curd residue and flour

In order to further illustrate the beneficial effects of the present invention, according to the mass ratio of bean curd residue and low-gluten flour, 4 groups of materials were accurately weighed in the ratios of 1:1, 1:1.2, 1:1.5, and 1:2, each group containing 10g sugar, 15g butter and 6.7g; prepared into biscuits according to the steps of Example 2, after being baked, the sensory evaluation was carried out according to the steps of Example 3.

Analysis of results:

The sensory evaluation results are shown in Table 9. It can be seen from Table 9 that when the ratio of bean curd residue to flour is 1:1.2, the mouthfeel is crunchy, the hardness is moderate, and the fragrance is neither strong nor weak, which means that the ratio of bean curd residue to flour, When the ratio is 1:1.2, the baked biscuits are the most suitable in terms of appearance, aroma and taste, and the taste is suitable for most people.

Table 9 Determination of the ratio of bean curd residue and flour

Embodiment 8 formula orthogonal experiment

In order to further illustrate the beneficial effects of the present invention, the optimal formula obtained according to three single factor experiments in Examples 5-7 is as follows: bean curd residue: flour is 1:1.2, (bean curd residue+flour): butter is 4:1 , (tofu dregs + flour): sugar is 6:1, (tofu dregs + flour): egg is 9:1, based on the single factor experiment, the formula orthogonal experiment is based on 15g bean curd , granulated sugar, and eggs were subjected to an orthogonal test of four factors and three levels. The experimental formula is shown in Table 10.

Matters needing attention: There is no need to add additional baking soda or soda when making biscuits, but the butter should be beaten in place. The method of beating the butter is butter + powdered sugar/fine sugar until the butter becomes white, and then use a soft scraper to move along the inner wall of the cylinder. Turn up the butter at the bottom of the cylinder, then quickly beat it evenly, then use a soft scraper to scrape up the butter at the bottom of the cylinder, and beat until it turns white. This is the key control point in this bean curd dregs biscuit process.

If the butter and sugar are not beaten well, or not evenly, the biscuits will be firm. If they are beaten too much, the biscuits will be softer, but they may all be broken if touched a little.

Table 10 Orthogonal experiment formula table

Analysis of results:

For sensory evaluation criteria, see Table 11 Sensory Evaluation Table. From the range analysis in the above table, it can be seen that the primary and secondary factors affecting the quality of biscuit are A>C>B>D, which means that the amount of flour is the biggest factor affecting the quality of biscuit, and the optimal formula of moral biscuit is analyzed by variance analysis. It is A2B1C1D1, that is, when the bean curd residue is 15g, the flour is 20g, the butter 8.25g, the sugar 5.5g, and the egg 3.67g.

Table 11 Orthogonal experiment result analysis table L9 (3 ⁴ )

Embodiment 9 optimal formula

In order to further illustrate the beneficial effects of the present invention, according to the optimal formula obtained in Example 8, the bean curd dregs fiber biscuits were prepared according to the steps of Example 2, and the texture of the bean curd dregs fiber biscuits were measured and the nutritional components were determined. analyze.

(1) Determination of texture: Tofu dregs biscuit samples were tested with TA.XT-plus food material property tester, probe P/36R. will be used as a test sample. The test mode is set to start (return to test mode), the trigger type is set to "Auto", the trigger force is set to 5g, and the data acquisition rate is 200pps. The pre-measurement speed of the probe was 60 mm/min, the post-measurement speed was 120 mm/min, and the compression speed and compression degree of the bread texture measurement were set to 100 mm/min and 50%, respectively. The texture analyzer simulates the chewing of the adult oral cavity, and has a wide range of applications. It is suitable for the determination of the crispness and elasticity of biscuits. Each sample was measured 6 times and the average value was taken. To compare the properties of different formulations of bean curd dregs biscuits in hardness, elasticity, stickiness and chewiness.

(2) Biscuit pretreatment: Take 5 bean curd dregs biscuits after baking, grind multiple times, sieve, and set aside.

(3) Determination of moisture:

Take 3 dry beakers, accurately weigh 3 portions, each portion of about 5 grams of biscuit powder is placed in the beaker, placed in an oven, dried for 10 minutes, taken out and cooled every 5 minutes and weighed again, record the weight of the biscuit powder. Next, repeat this step until the biscuit weight hardly changes between the two times, that is, the difference between the two is less than or equal to 1 mg. According to the difference in quality, the moisture content is obtained, and the moisture content is calculated.

(4) Determination of protein:

Experimental method: Micro Kjeldahl method GB/T5009, 52003

Experimental procedure: Weigh 0.5 g of bean curd dregs biscuit powder into a Kjeldahl flask, add 0.6 g of copper sulfate and 5 g of potassium sulfate as a catalyst, and then add 10 ml of concentrated sulfuric acid. Put a funnel on top of the flask, first adjust the digestion furnace to 80V, increase the firepower after 30min, and adjust to 180V for a total of 2h of digestion. After digestion, it was determined by Kjeldahl nitrogen analyzer. Parameter setting is: acid 3s, add alkali 10s, (acid flow rate is 11.61ml/s, alkali flow rate is 2.42ml/s, when pH test paper test drips liquid is neutral, stop reaction. Titrate with hydrochloric acid immediately. Record Consume the volume of hydrochloric acid. Experiment in parallel in three groups. Calculate the protein content according to the formula.

(5) Determination of fat:

Experimental method: Soxhlet extraction method GB/T5009, 52003 was used.

Experimental procedure: Fully wash each part of the Soxhlet extractor, rinse it with distilled water, and then dry it. The receiving bottle is dried to a constant weight in an electric heating blast drying oven at 103°C, and the weight is recorded.

Weigh about 5g of sample with a clean weighing dish, accurate to 0.001g. Transfer all the samples to the filter paper cylinder, wipe the weighing dish and glass rod with absorbent cotton dipped in anhydrous ether, put them into the filter paper cylinder together, and plug the top of the filter paper with a small amount of absorbent cotton. Put the dried filter paper into the Soxhlet extractor, connect the bottom bottle that has been dried to constant weight, and inject anhydrous ether to the height of the siphon pipe. One place, connect the reflux condenser. Immerse the receiver bottle in a water bath to heat. Use a small piece of absorbent cotton to gently tuck the top of the condenser tube. The temperature of the water bath should be controlled so that the extract is refluxed every 6-8min. After the extraction, use a frosted glass plate to connect a drop of extraction solution at the lower end. If there is no oil spot, the extraction is complete. When 1-2ml of ether remains in the receiving bottle, remove the bottom bottle, evaporate to dryness on a water bath and remove the residual extract. Wipe the outside of the receiving bottle with degreased filter paper, dry it in a drying oven at 103°C for 1 hour, take it out, cool it to room temperature in a desiccator, and weigh it. Repeat drying for 30min, cooling, and weighing, until the difference between the two weighings does not exceed 0.002g, which is the constant weight. The experiment was done in parallel three times.

(6) Calculation of dietary fiber:

According to the information, the dietary fiber content in the dried bean curd residue is 51.8%. After drying the bean curd residue in a drying box, it is added to the biscuit. According to the biscuit formula, the bean curd residue: flour: butter: egg: sugar ratio, Calculate the approximate dietary fiber content in the biscuits.

Analysis of results:

(1) Analysis of the measurement results of texture: The TPA test results are shown in Table 12. It can be seen from Table 12 that in the TPA test, the hardness value of the biscuit is 2.52, which is relatively small, indicating that the biscuit is relatively soft. The cohesion reflects the size of the intermolecular binding force inside the biscuit, and the value is 0.96, indicating that the biscuit is relatively crispy, not sticky, and breaks in the mouth without sticking to the teeth. The chewiness of 0.23 indicates that the biscuit refuses to have a moderate taste. Because the cohesion is small, the elasticity is also small, 0.96, which is more in line with the texture requirements of biscuits.

Through the analysis of the texture of the biscuit, four measurement data were obtained: hardness 2.52N, cohesion 0.08Ratio, chewiness 0.23mj, elasticity 0.96mm, through analysis, it was determined that this is a crispy taste, non-sticky, texture Indicators are more suitable for cookies.

Table 12 TPA Data Sheet

(2) Analysis of moisture measurement results: the measurement data of the moisture content of the biscuits are shown in Table 13, and can be obtained from Table 13. Three parallel experiments, the moisture content of the bean curd residue high-fiber diet biscuit is 46.46, 46.83, 46.61 %, it is calculated that the average moisture content of the bean curd residue high-fiber diet biscuit is 46.63%.

Table 13 Determination table of moisture content

(3) Analysis of fat measurement results: The measurement results of the fat content of the biscuits are shown in Table 14. It can be seen from Table 14 that, in three parallel experiments, the fat contents of the bean curd residue high-fiber diet biscuits are 14.55, 14.57, and 14.61%, respectively. , it is calculated that the average fat content of the bean curd residue high-fiber slimming biscuits is 14.58%.

Table 14 Fat Content Determination Table

(4) Analysis of the measurement results of protein: The measurement results of the protein content of the biscuits are shown in Table 15. From Table 15, it can be seen from Table 15 that the protein contents of the bean curd residue high-fiber diet biscuits are 5.68, 5.82, and 5.71 in three parallel experiments, respectively. %, it is calculated that the average protein content of the bean curd residue high-fiber diet biscuit is 5.74%.

Table 15 Protein Content Determination Table

(5) Analysis of dietary fiber measurement results: The dietary fiber content of the bean curd residue high-fiber diet biscuit can be calculated to be 8.63%.

Example 10

A preparation method of bean curd residue high-fiber biscuit, comprising the following steps:

(1) Pretreatment of bean curd dregs: Bake bean curd dregs at 100°C for 5 hours, then grind the dried bean curd dregs into powder with a particle size of 0.01-1 mm, accurately weigh 15g of the bean curd dregs powder, The bean curd residue powder and water are stirred and mixed, yeast and Bifidobacterium adolescentis are inoculated into the above materials, and the fermentation is carried out under the conditions of 28° C. and humidity of 70-80% to obtain bean curd residue baking powder.

(2) Accurately weigh 20g of low-gluten flour, 8.25g of butter, 5.5g of sugar, and 3.67g of egg yolk; melt the butter, add the sugar, mix well and beat slightly, add the egg yolk three times, and mix well Beat until foaming, add the bean curd residue baking powder obtained in step (1) and stir evenly, add the low-gluten flour, stir evenly and knead into a dough. Knead the dough into a cylindrical shape and place it in the freezer to harden. Cut into 4mm thick slices, press into shape, coat the surface of the baking pan with a thin layer of cooking oil, and place the biscuit mold in it. Preheat the oven for 15 minutes, bake for 15 minutes, then take out and cool to room temperature to obtain bean curd residue high-fiber biscuits.

Example 11

In order to further illustrate the beneficial effects of the present invention, the steps of Example 10 are repeated, the yeast and Bifidobacterium adolescentis in step (1) of Example 10 are replaced with yeast, the bean curd residue is pretreated, and the bean curd residue high-fiber biscuits are obtained .

Example 12

In order to further illustrate the beneficial effects of the present invention, the steps of Example 10 were repeated, the yeast and Bifidobacterium adolescentis in step (1) of Example 10 were replaced with Bifidobacterium adolescentis, the raw material of bean curd residue was pretreated, and tofu was obtained Slag high fiber biscuits.

Example 13

In order to further illustrate the beneficial effects of the present invention, take the high-fiber bean curd dregs biscuit obtained in Examples 10, 11 and 12, and according to the steps (2)-(5) of Example 9, the texture, moisture content, fat content of the above-mentioned three kinds of biscuit Content, protein content are measured; In addition, adopt the following method to measure the content of free amino acid and total dietary fiber of described biscuit:

(1) Determination of free amino acid content: Weigh 0.5g of the biscuit powders obtained in Examples 10, 11, and 12 respectively, add 5ml of 10% acetic acid in a mortar, grind the homogenate and dilute to 100ml with distilled water, and filter to a triangle with filter paper. In a bottle for later use; add 1ml of the filtrate into a 20ml dry test tube, add 1ml of distilled water, 3ml of ninhydrin hydrate, 0.1ml of 0.1% ascorbic acid, add a stopper to seal in boiling water and heat for 15min, after taking out, cool it quickly with cold water and shake it from time to time , so that the red color formed during heating is gradually oxidized by the air and fades away. When it turns blue-violet, use 60% ethanol to make up to 20ml, shake well and measure the color at a wavelength of 570nm. Get the ug number of amino acids in the sample from the standard curve, and substitute the following Calculated in the calculation formula:

(2) Determination of total dietary fiber content: In each sample, add 225 ml of 95% ethanol, take out the beaker, cover with aluminum foil, and precipitate for 1 hour. Wet the diatomaceous earth in the crucible with 15 ml of 78% ethanol, remove the ethanol, and make the diatomaceous earth form a plane. The precipitated sample solution was poured into a crucible for filtration, and the residue was transferred into the crucible with a spatula and 78% ethanol. The residue was washed twice with 78% ethanol, 95% ethanol and 15 ml of acetone each, and the residue and the crucible were dried at 105° C. overnight. The crucible was cooled in a desiccator for 1 h and weighed. Accurate to 0.1mg. Subtract the mass of the crucible and diatomaceous earth to calculate the mass of the residue.

Analysis of results:

(1) Analysis of the measurement results of texture: The TPA test results are shown in Table 16. It can be seen from Table 16 that in the TPA test, the hardness values of the biscuit are relatively small, indicating that the biscuit is relatively soft; the cohesion reflects the size of the intermolecular bonding force inside the biscuit, and the value is 0.96, indicating that the biscuit is relatively crisp and not sticky. It's big, it will break when you enter it, and it will not stick to your teeth. The chewiness of 0.23 indicates that the biscuit refuses to have a moderate taste. Because the cohesion is small, the elasticity is also small, 0.96, which is more in line with the texture requirements of biscuits.

Through the analysis of the texture of the biscuit, four measurement data were obtained: hardness 2.52N, cohesion 0.08Ratio, chewiness 0.23mj, elasticity 0.96mm, through analysis, it was determined that this is a crispy taste, non-sticky, texture Indicators are more suitable for cookies.

Table 16TPA Data Sheet

(2) Analysis of moisture measurement results: The measurement data of the moisture content of the biscuits are shown in Table 17, which can be obtained from Table 17. Three parallel experiments, the average moisture content of the biscuits obtained in Examples 10, 11, and 12 are 42.76 and 41.63, respectively. , 43.87%.

Table 17 Determination table of moisture content

(3) Analysis of fat measurement results: The measurement results of the fat content of the biscuits are shown in Table 18. From Table 18, it can be seen that the average fat content of the biscuits obtained in Examples 10, 11 and 12 is 7.23, 8.92, 9.26%.

Table 18 Fat content determination table

(4) Analysis of the measurement results of protein: The measurement results of the protein content of the biscuits are shown in Table 19. From Table 19, it can be seen that the average protein content of the biscuits obtained in Examples 10, 11 and 12 is 6.65 and 6.35 in three parallel experiments. , 6.12%.

Table 19 Protein Content Determination Table

(5) Analysis of the measurement results of free amino acids: The measurement results of the free amino acid content of the biscuits are shown in Table 20. It can be seen from Table 20 that the average free amino acid contents of the biscuits obtained in Examples 10, 11 and 12 are 4.98, 2.21, 1.92%.

Table 20 Determination table of free amino acid content

In general, according to the above-mentioned nutrient composition analysis and measurement results, it can be known that, in the biscuits obtained in Examples 10, 11 and 12, the fat content of the biscuits obtained in Example 10 (the bean curd residue raw material is fermented by yeast and Bifidobacterium adolescentis) The lowest content of protein, free amino acid and dietary fiber is the highest, especially the content of free amino acid is 4.98%, while the free amino acid content of the biscuits obtained in Examples 11 and 12 is only 2.21% and 1.92%, indicating that yeast and Bifidobacterium adolescentis have a positive effect on the biscuits. Fermentation of the bean curd residue raw material can decompose the protein in the bean curd residue into free amino acids, which is more conducive to human body absorption.

The above are only preferred embodiments of the present invention and do not limit the present invention. Any simple modifications, changes and equivalent structural changes made to the above-mentioned embodiments according to the technical essence of the invention still belong to the technical solutions of the present invention. scope of protection.

Claims (2)

1. A high-fiber bean curd slag biscuit, characterized in that the raw material of the bean curd slag high-fiber biscuit comprises bean curd dregs, flour, butter, eggs and sugar, wherein, in the raw material of the bean curd slag high-fiber biscuit, the The mass ratio of bean curd residue and flour is 1:1.2-1.5, the mass ratio of the sum of bean curd residue and flour to sugar is 5.4-6.7:1, and the mass ratio of the sum of bean curd residue and flour to butter is 3.6-4.5:1. The mass ratio of the sum of bean curd residue and flour to eggs is 8-10:1; in the bean curd residue high-fiber biscuit, the bean curd residue is fermented bean curd residue, and the fermented bean curd residue is pre-fermented by yeast and Bifidobacterium adolescentis. Processed and obtained, including the following steps: The yeast and Bifidobacterium adolescentis are inoculated into the mixture of bean curd residue and water, and fermented for 6-8 hours under the conditions of 20-30° C. and humidity of 70-80% to obtain fermented bean curd residue; The preparation method of described bean curd residue high-fiber biscuit, comprises the steps: Melt the butter, add sugar and eggs in turn, mix well and beat, add bean curd residue, flour and appropriate amount of water in turn, stir well and knead into dough, freeze and harden, slice and shape, and bake at 120-200 ℃ for 10 -20min, after cooling, bean curd residue biscuit was obtained. 2. bean curd residue high-fiber biscuit as claimed in claim 1, is characterized in that, in the raw material of described bean curd residue high-fiber biscuit, the mass ratio of described bean curd residue and flour is 1:1.2, the sum of bean curd residue and flour The mass ratio to sugar is 6:1, the mass ratio of the sum of bean curd residue and flour to butter is 4:1, and the mass ratio of the sum of bean curd residue and flour to eggs is 9:1.