CN107232267A - A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof - Google Patents

Abstract

A crispy kudzu biscuit produced by enzymolysis-resistant starch and a production method thereof. The raw materials of the biscuit include the following components: 5-25 parts of kudzu powder, 70-100 parts of low-gluten flour, 5-10 parts of high-amylose corn starch, and defatted 0-5 parts of milk powder, 45-60 parts of butter, 10-20 parts of vegetable oil, 15-20 parts of egg liquid, 0.5-1.5 parts of leavening agent, 0.5-1 part of table salt, 0.3-0.5 parts of monosodium glutamate, 8-12 parts of water , 50-100 parts of sucrose. The invention also includes a method for making kudzu root biscuits produced by enzymolysis-resistant starch. The present invention utilizes the resistant starch contained in pueraria powder to prepare biscuits with health-care functions such as weight loss, and the pueraria powder also contains other nutrients, such as puerarin, daidzein, peanut, protein, amino acid and essential nutrients for human body. The iron, calcium, copper, selenium and other minerals contained in it can play the effect of strengthening muscles and bones, beautifying and strengthening the body, and the market prospect is very broad.

Description

A kudzu root biscuit produced by enzymolysis-resistant starch and its production method

technical field

The invention belongs to the field of food processing, and in particular relates to a crispy kudzu biscuit produced by enzymolysis-resistant starch and a preparation method thereof.

Background technique

The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs, dairy products and other auxiliary materials. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. Crisp biscuits are loved by people because of their porous structure and loose mouthfeel. Usually people like to choose biscuits as snacks. They taste good and can supplement the energy needed by the human body, but the calories of biscuits should not be underestimated. Hoard fat. Therefore, biscuits with low energy and high nutrition have become the needs of market development.

Contents of the invention

The technical problem to be solved by the present invention is to provide a crispy kudzu biscuit produced from enzymolysis-resistant starch that is rich in nutrition and has the effect of reducing weight and its preparation method.

The technical solution adopted by the present invention to solve its technical problems is:

The pueraria crispy biscuit produced by enzymolysis-resistant starch of the present invention comprises the following components: 5-25 parts of pueraria powder, 70-100 parts of low-gluten flour, 5-10 parts of high-amylose cornstarch, and 0 parts of skimmed milk powder ～5 parts, butter 45～60 parts, vegetable oil 10～20 parts, egg liquid 15～20 parts, leavening agent 0.5～1.5 parts, salt 0.5～1 part, monosodium glutamate 0.3～0.5 parts, water 8～12 parts, sucrose 50-100 copies.

Further, the leavening agent is a composite leavening agent, which can be composed of sodium bicarbonate, ammonium bicarbonate and yeast, preferably 0.1-0.5 part of sodium bicarbonate, 0.3-0.8 part of ammonium bicarbonate, and 0.1-0.5 part of yeast.

Further, the egg liquid is the liquid obtained after the eggs are shelled.

The preparation method of the kudzu root crispy biscuit produced by the anti-enzyme starch of the present invention comprises the following steps:

(1) Weigh the raw materials according to the predetermined composition ratio, and set aside;

(2) Melt the weighed butter in a warm water bath, and beat it fluffy with an electric egg beater;

(3) Mix the weighed egg liquid and vegetable oil, add it to the butter treated in step (2), and continue to stir until it is fluffy;

(4) Mix the weighed water, leavening agent, salt, monosodium glutamate, and sucrose, add them to the material obtained through step (3), and beat evenly;

(5) Mix the pueraria powder, high-amylose cornstarch, low-gluten flour, and skimmed milk powder, add them to the material obtained in step (4), knead the dough, and knead into a smooth dough;

(6) Put it in the refrigerator to cool down, take out the dough, put it into a mold, and extrude it to form a cake base with a thickness of 3-5mm;

(7) Then bake in the oven until the biscuits are golden brown;

(8) Leave the baked biscuits to cool at room temperature and pack them.

Preferably, in step (1), the temperature of the warm water bath: 30-35°C.

Preferably, in step (4), the leavening agent is a composite leavening agent, including: 0.1-0.5 parts of sodium bicarbonate, 0.3-0.8 parts of ammonium bicarbonate, and 0.1-0.5 parts of yeast.

Preferably, in step (6), the cooling temperature is 4±1° C., and the cooling time is 15-20 minutes.

Preferably, in step (7), preheat for 2±0.5 minutes at a baking temperature of 180±5°C for surface fire and 120±5°C for primer, and then adjust the baking temperature to 200-220°C for surface fire and 180°C for primer. ~190°C, bake for 15-20 minutes.

Pueraria root powder used in the present invention has some special properties, such as high viscosity, high transparency of starch after gelatinization, and will not easily dehydrate and shrink under the condition of low temperature, and bioflavonoids occupy a certain proportion in Pueraria root powder , so it is good for health. In addition, the content of resistant starch in pueraria powder is also high, which can reduce food intake and enhance satiety, and pueraria powder also contains other nutrients, such as puerarin, daidzein, peanut, protein, amino acid and essential for human body The iron, calcium, copper, selenium and other minerals contained in it can play the role of strengthening muscles and bones, beautifying and healthy. In addition, high-amylose corn starch is added. Because it contains a large amount of amylose linked by α-1,4 glycosidic bonds, its aqueous suspension does not produce dextrin when heated, but dissolves in colloid to form a low-viscosity An unstable solution that polymerizes into a cellulose-like substance, thereby increasing the content of resistant starch in biscuits. In order to increase the nutritional content of biscuits, a certain proportion of egg liquid is added. Eggs are not only nutritionally balanced and comprehensive, but added to biscuits can also increase flavor and color, change the organizational structure of biscuits, and make them soft and delicious.

The crispy kudzu biscuits prepared by the present invention, after the in vitro test of simulating human gastrointestinal digestion, the glycemic index (GI) of the biscuits is reduced to 58, which is very suitable for obese patients and "three high" people, and provides a new type of healthy food for them .

In addition, the invention has simple operation, easy industrial production, no pollutants, no food additives, safe nutrition, and conforms to the scientific and healthy concept pursued by people today.

detailed description

The present invention will be further described below in conjunction with embodiment.

Example 1

The kudzu root crispy biscuit produced by the anti-enzyme starch of the present embodiment, the raw materials of the biscuit include the following components: 5 g of kudzu root powder, 85 g of low-gluten flour, 5 g of high amylose corn starch, 5 g of skimmed milk powder, 45 g of butter, 15 g of vegetable oil, eggs Liquid 15g, compound leavening agent 1.3g (sodium bicarbonate 0.4g, ammonium bicarbonate 0.6g, yeast 0.3g), salt 0.5g, monosodium glutamate 0.3g, water 10g, sucrose 50g.

The preparation method comprises the following steps:

(1) Weigh raw materials: Pueraria root powder 5g, low-gluten flour 85g, high amylose cornstarch 5g, skimmed milk powder 5g, butter 45g, vegetable oil 15g, egg liquid 15g, compound leavening agent 1.3g (sodium bicarbonate 0.4g, bicarbonate ammonium 0.6g, yeast 0.3g), salt 0.5g, monosodium glutamate 0.3g, water 10g, sucrose 50g;

(2) Melt the weighed 45g of butter in a water bath at 30-35°C, and beat it fluffy with an electric egg beater;

(3) Mix the weighed 15g of egg liquid and 15g of vegetable oil, add it to the material obtained in step (2), and continue to stir until it is fluffy;

(4) Mix 10g of water, 1.3g of compound leavening agent (sodium bicarbonate 0.4g, ammonium bicarbonate 0.6g, yeast 0.3g), 0.5g salt, 0.3g monosodium glutamate, 50g sucrose, mix well, add Into the material obtained through step (3), whipping evenly;

(5) Mix the weighed 5g kudzu root powder, 5g high amylose corn starch, 85g low-gluten flour, and 5g skimmed milk powder, add them to the material obtained in step (4), knead the dough, and knead into a smooth dough ;

(6 Put it in a 4°C refrigerator and let it cool for 15 minutes, take out the dough, put it into a mold, and extrude it to form a cake base with a thickness of 3-5mm;

(7) Preheat at the baking temperature of 180°C on the surface and 120°C on the bottom fire for 2 minutes, then adjust the baking temperature to 210°C on the surface and 180°C on the bottom fire, and bake for 20 minutes until the biscuits are golden yellow;

(8) Leave the baked biscuits to cool at room temperature and pack them.

The kudzu root powder used in this example has some special properties, such as high viscosity, high transparency of starch after gelatinization, and will not easily dehydrate and shrink under the condition of low temperature, and bioflavonoids occupy a certain amount in kudzu root powder. Proportion, so contribute to health. In addition, the content of resistant starch in kudzu powder is also high, which can reduce food intake and enhance satiety. After an in vitro test simulating human gastrointestinal digestion, the glycemic index (GI) of biscuits dropped to 64, which is very suitable for obese patients and "three high" people, providing them with a new type of healthy food.

The pueraria biscuits produced by the enzyme-resistant starch prepared in this example had a hard taste, a dry surface, and no slag phenomenon, with a hardness value of 3.27 and a GI value of 64.

Example 2

The kudzu root crispy biscuit produced by the anti-enzyme starch of the present embodiment, the raw materials of the biscuit include the following components: 10 g of kudzu root powder, 82 g of low-gluten flour, 5 g of high amylose corn starch, 3 g of skimmed milk powder, 55 g of butter, 20 g of vegetable oil, eggs Liquid 15g, compound leavening agent 1.4g (sodium bicarbonate 0.5g, ammonium bicarbonate 0.5g, yeast 0.4g), salt 0.8g, monosodium glutamate 0.3g, water 8g, sucrose 60g.

The preparation method comprises the following steps:

(1) Weighing of raw materials: Pueraria root powder 10g, low-gluten flour 82g, high-amylose cornstarch 5g, skimmed milk powder 3g, butter 55g, vegetable oil 20g, egg liquid 15g, compound leavening agent 1.4g (sodium bicarbonate 0.5g, bicarbonate ammonium 0.5g, yeast 0.4g), salt 0.8g, monosodium glutamate 0.3g, water 8g, sucrose 60g;

(2) Melt the weighed 55g of butter in a water bath at 30-35°C, and beat it fluffy with an electric egg beater;

(3) Mix the weighed 15g of egg liquid and 20g of vegetable oil, add it to the material obtained in step (2), and continue to stir until it is fluffy;

(4) Mix 8g of water, 1.4g of compound leavening agent (0.5g of sodium bicarbonate, 0.5g of ammonium bicarbonate, 0.4g of yeast), 0.8g of salt, 0.3g of monosodium glutamate, and 60g of sucrose, and add them to Whisk the material obtained through the treatment in step (3) evenly;

(5) Mix 10g of kudzu root powder, 5g of high amylose corn starch, 82g of low-gluten flour, and 3g of skimmed milk powder, add them to the material obtained in step (4), knead the dough, and knead into a smooth dough ;

(6) Put it in a refrigerator at 4°C to cool for 20 minutes, take out the dough, put it into a mold, and extrude it to form a cake base with a thickness of 3-5mm;

(7) Preheat at the baking temperature of 180°C on the surface and 120°C on the bottom fire for 2 minutes, then adjust the baking temperature to 220°C on the surface and 180°C on the bottom fire, and bake for 15 minutes until the biscuits are golden yellow;

(8) Leave the baked biscuits to cool at room temperature and pack them.

The kudzu root powder used in this example has some special properties, such as high viscosity, high transparency of starch after gelatinization, and will not easily dehydrate and shrink under the condition of low temperature, and bioflavonoids occupy a certain amount in kudzu root powder. Proportion, so contribute to health. In addition, the content of resistant starch in kudzu powder is also high, which can reduce food intake and enhance satiety. After an in vitro test simulating human gastrointestinal digestion, the glycemic index (GI) of biscuits dropped to 58, which is very suitable for obese patients and "three high" people, providing them with a new type of healthy food.

The kudzu root biscuits produced by the anti-enzyme starch produced in this example have a crisp mouthfeel, a bright surface, and no greasy feeling. The hardness value is 2.46 and the GI value is 58.

Example 3

The kudzu root crispy biscuit produced by the anti-enzyme starch of the present embodiment, the raw materials of the biscuit include the following components: 15 g of kudzu root powder, 70 g of low-gluten flour, 10 g of high amylose corn starch, 5 g of skimmed milk powder, 50 g of butter, 10 g of vegetable oil, eggs Liquid 20g, compound leavening agent 1.4g (sodium bicarbonate 0.5g, ammonium bicarbonate 0.4g, yeast 0.5g), salt 1g, monosodium glutamate 0.3g, water 8g, sucrose 80g.

The preparation method comprises the following steps:

(1) Weigh raw materials: Pueraria radiata powder 15g, low-gluten flour 70g, high-amylose cornstarch 10g, skim milk powder 5g, butter 50g, vegetable oil 10g, egg liquid 20g, compound leavening agent 1.4g (sodium bicarbonate 0.5g, bicarbonate ammonium 0.4g, yeast 0.5g), salt 1g, monosodium glutamate 0.3g, water 8g, sucrose 80g;

(2) Melt the weighed 50g of butter in a water bath at 30-35°C, and beat it fluffy with an electric egg beater;

(3) Mix the weighed 20g of egg liquid and 10g of vegetable oil, add it to the material obtained in step (2), and continue to stir until it is fluffy;

(4) Mix 8g of water, 1.4g of compound leavening agent (0.5g of sodium bicarbonate, 0.4g of ammonium bicarbonate, 0.5g of yeast), 1g of salt, 0.3g of monosodium glutamate, and 80g of sucrose, and add them to the In the material obtained in step (3), whip evenly;

(5) Mix the weighed 15g kudzu root powder, 10g high amylose cornstarch, 70g low-gluten flour, and 5g skimmed milk powder, add them to the material obtained through step (4), knead the dough, and knead into a smooth dough;

(6) Put it in a refrigerator at 4°C to cool for 20 minutes, take out the dough, put it into a mold, and extrude it to form a cake base with a thickness of 3-5mm;

(7) Preheat at the baking temperature of 180°C on the surface and 120°C on the bottom fire for 2 minutes, then adjust the baking temperature to 220°C on the surface and 190°C on the bottom fire, and bake for 20 minutes until the biscuits are golden yellow;

(8) Leave the baked biscuits to cool at room temperature and pack them.

The kudzu root powder used in this example has some special properties, such as high viscosity, high transparency of starch after gelatinization, and will not easily dehydrate and shrink under the condition of low temperature, and bioflavonoids occupy a certain amount in kudzu root powder. Proportion, so contribute to health. In addition, the content of resistant starch in kudzu powder is also high, which can reduce food intake and enhance satiety. After in vitro tests simulating human gastrointestinal digestion, the glycemic index (GI) of biscuits has dropped to 60, which is very suitable for obese patients and "three high" people, providing them with a new type of healthy food.

The kudzu root biscuits produced by the anti-enzyme starch produced in this example have a crisp mouthfeel, a bright surface, no greasy feeling, a hardness value of 2.88, and a GI value of 60.

Example 4

The kudzu root crispy biscuits produced by the anti-enzyme starch of the present embodiment, the raw materials of the biscuits include the following components: 25 g of kudzu root powder, 70 g of low-gluten flour, 5 g of high amylose corn starch, 60 g of butter, 20 g of vegetable oil, 20 g of egg liquid, compound Leavening agent 1.5g (sodium bicarbonate 0.3g, ammonium bicarbonate 0.0.8g, yeast 0.3g), salt 1g, monosodium glutamate 0.5g, water 12g, sucrose 100g.

The preparation method comprises the following steps:

(1) Weigh raw materials: Pueraria root powder 25g, low-gluten flour 70g, high-amylose cornstarch 5g, butter 60g, vegetable oil 20g, egg liquid 20g, compound leavening agent 1.5g (sodium bicarbonate 0.3g, ammonium bicarbonate 0.8g, Yeast 0.4g), salt 1g, monosodium glutamate 0.5g, water 12g, sucrose 100g;

(2) Melt the weighed 60g of butter in a water bath at 30-35°C, and beat it fluffy with an electric egg beater;

(3) Mix the weighed 20g of egg liquid and 20g of vegetable oil, add it to the material obtained in step (2), and continue to stir until it is fluffy;

(4) Mix 12g of water, 1.5g of compound leavening agent (0.3g of sodium bicarbonate, 0.8g of ammonium bicarbonate, 0.4g of yeast), 1g of salt, 0.5g of monosodium glutamate, and 100g of sucrose, and add it to the Whisk the material obtained in step (3) evenly;

(5) Mix the weighed 25g kudzu powder, 5g high-amylose corn starch, and 70g low-gluten flour, add them to the material obtained in step (4), knead the dough, and knead into a smooth dough;

(6) Put it in a refrigerator at 4°C to cool for 15 minutes, take out the dough, put it into a mold, and extrude it to form a cake base with a thickness of 3-5mm;

(7) Preheat at the baking temperature of 180°C on the surface and 120°C on the bottom fire for 2 minutes, then adjust the baking temperature to 210°C on the surface and 190°C on the bottom fire, and bake for 25 minutes until the biscuits are golden yellow;

(8) Leave the baked biscuits to cool at room temperature and pack them.

The kudzu root powder used in this example has some special properties, such as high viscosity, high transparency of starch after gelatinization, and will not easily dehydrate and shrink under the condition of low temperature, and bioflavonoids occupy a certain amount in kudzu root powder. Proportion, so contribute to health. In addition, the content of resistant starch in kudzu powder is also high, which can reduce food intake and enhance satiety. After an in vitro test simulating human gastrointestinal digestion, the glycemic index (GI) of biscuits dropped to 63, which is very suitable for obese patients and "three high" people, providing them with a new type of healthy food.

The kudzu root biscuits produced by the enzyme-resistant starch prepared in this example have good crispness, slag dropping, and a certain degree of greasy feeling. The hardness value is 1.85 and the GI value is 63.

The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be assumed that the specific implementation of the present invention is limited to these descriptions. For those of ordinary skill in the technical field of the present invention, without departing from the concept of the present invention, some simple deduction or replacement can be made, which should be regarded as belonging to the protection scope of the present invention.

Claims (8)

1. A kudzu root crispy biscuit produced by enzymolytic starch is characterized in that the raw materials of the biscuit include the following components: 5 to 25 parts of kudzu powder, 70 to 100 parts of low-gluten flour, 5 to 10 parts of high amylose corn starch 0-5 parts of skim milk powder, 45-60 parts of butter, 10-20 parts of vegetable oil, 15-20 parts of egg liquid, 0.5-1.5 parts of leavening agent, 0.5-1 part of table salt, 0.3-0.5 parts of monosodium glutamate, 8 parts of water ～12 parts, 50～100 parts of sucrose. 2. the kudzu root crispy biscuit that anti-enzymolysis starch produces according to claim 1 is characterized in that, described leavening agent is compound leavening agent. 3. The kudzu root biscuits produced by anti-enzymolysis starch according to claim 2 is characterized in that, the composite leavening agent is made up of sodium bicarbonate, ammonium bicarbonate and yeast, wherein, sodium bicarbonate 0.1～0.5 0.3-0.8 parts of ammonium bicarbonate, 0.1-0.5 parts of yeast. 4. a kind of preparation method of the kudzu root crisp biscuit that anti-enzymolysis starch produces as claimed in claim 1, is characterized in that, comprises the following steps: (1) Weigh the raw materials according to the predetermined composition ratio, and set aside; (2) Melt the weighed butter in a warm water bath, and beat it fluffy with an electric egg beater; (3) Mix the weighed egg liquid and vegetable oil, add it to the butter treated in step (2), and continue to stir until it is fluffy; (4) Mix the weighed water, leavening agent, salt, monosodium glutamate, and sucrose, add them to the material obtained through step (3), and beat evenly; (5) Mix the pueraria powder, high-amylose cornstarch, low-gluten flour, and skimmed milk powder, add them to the material obtained in step (4), knead the dough, and knead into a smooth dough; (6) Put it in the refrigerator to cool down, take out the dough, put it into a mold, and extrude it to form a cake base with a thickness of 3-5mm; (7) Then bake in the oven until the biscuits are golden brown; (8) Leave the baked biscuits to cool at room temperature and pack them. 5 . The method for making crispy kudzu biscuits produced by enzyme-resistant starch according to claim 4 , characterized in that, in step (1), the temperature of the warm water bath is 30-35° C. 6 . 6. The method for making kudzu root crispy biscuits produced by enzymolytic starch according to claim 4 or 5, characterized in that in step (4), the leavening agent is a compound leavening agent, comprising: sodium bicarbonate 0.1 ~0.5 parts, ammonium bicarbonate 0.3~0.8 parts, yeast 0.1~0.5 parts. 7 . The method for making crispy kudzu biscuits produced by enzymolysis-resistant starch according to claim 4 or 5 , characterized in that, in step (6), the cooling temperature is 4±1° C. and the cooling time is 15-20 minutes. 8. The method for making crispy kudzu biscuits produced by enzymolysis-resistant starch according to claim 4 or 5, characterized in that, in step (7), first bake at a surface temperature of 180±5°C and a primer temperature of 120°C Preheat at ±5°C for 2±0.5min, then adjust the baking temperature to surface fire 200-220°C, primer fire 180-190°C, and bake for 15-20min.