CN108391692A - A kind of production method of high microsteping beans short paste work goods - Google Patents

Abstract

A kind of production method of high microsteping beans short paste work goods, carries out in accordance with the following steps：(1) mung bean flour of 60 80 mesh is prepared；(2) mung bean flour is mixed with wheat flour and sweet potato dietary fiber, addition thermostable α-amylase and high temperature-resisting cellulase are activated, moisture content of material is adjusted to 15 20%, rodlike semi-finished product are obtained in injection twin-screw extruder, it is dry, 100 120 mesh are crushed to, swelling powder is obtained；(3) dry product lotus leaf, hawthorn, mushroom is used to prepare lipid-loweringing additive for raw material；(4) by acacia honey, Sucralose and maltitol mixed dissolution, granulation, drying, whole grain, sweet mixt is obtained；(5) swelling powder, lipid-loweringing additive, sweet mixt are mixed, glutinous rice flour, egg, olive oil is added and stirs evenly to form dough；(6) cake is toasted to obtain；(7) product encapsulates.The production method of the present invention provides a kind of high microsteping beans short paste work goods with lipid-reducing function, significantly improves coarse cereals mouthfeel, improves digestibility.

Description

A kind of preparation method of high-fiber bean crisp pastry

(1) Technical field

The invention belongs to the field of food processing, and in particular relates to a method for preparing high-fiber soybean cakes with the function of reducing fat.

(2) Technical background

Pastry is one of the favorite foods of people. Traditional pastries are mainly made of flour or rice flour, eggs, sugar, and edible oil, with various fillings and seasonings as auxiliary materials, and are made by baking and other methods. All kinds of pastries are available for people.

Traditional pastry belongs to high-sugar and high-oil food, the sugar content is as high as 35-40%, and the energy value is very high. From the modern nutritional point of view, it belongs to unhealthy food. High-sugar, high-oil, and high-energy foods are likely to cause obesity and lead to "rich diseases" such as hyperlipidemia, high blood pressure, arteriosclerosis and diabetes. The medical and nutritional circles have found through research and investigation that the occurrence of these "rich diseases" is closely related to the serious shortage of dietary fiber in people's daily diet. For this reason, the nutritional circles believe that dietary fiber is an essential nutrient for the human body and is called the "seventh nutrient".

At present, people's dietary fiber intake is seriously insufficient. According to the survey, the daily intake of dietary fiber per person in our country is short of 2/3. The normal diet is far from meeting people's demand for dietary fiber. Therefore, it is imperative for people to supplement dietary fiber. There are many foods containing dietary fiber on the market, but these foods have low soluble dietary fiber and rough taste. Therefore, modifying water-insoluble dietary fiber through different modification methods to make it water-soluble dietary fiber can not only affect the metabolism of carbohydrates and lipids in the human body, control the glycemic index, reduce plasma cholesterol, and reduce cardiovascular disease. The risk of food has also been further improved.

Patent CN103494073 A discloses a processing method of high-fiber health-care cake. The processing method uses brown rice flour, wheat bran powder and soybean dietary fiber as main ingredients, and eggs, cake oil and nutritional additives as auxiliary materials, and cooks to prepare a high-fiber pastry. But because this method just simply mixes the high dietary fiber food, it cannot bring into play the full effect of the dietary fiber, and the product has a poor mouthfeel due to the high content of water-insoluble dietary fiber. Patent CN103734750A discloses a method for extracting and modifying dietary fiber from pickled mustard skin. The content of soluble dietary fiber and insoluble dietary fiber in dietary fiber can be changed through cellulase treatment. In the method, only cellulase is used to modify dietary fiber, the modification method is single, and the activity of cellulase is affected by environmental factors, so the operation is complicated.

(3) Contents of the invention

The technical problem to be solved by the present invention is to provide a method for making high-fiber bean crisp pastry with the function of reducing fat, so as to significantly improve the taste and digestibility of miscellaneous grains.

The technical scheme of the present invention is described in detail below:

The invention provides a kind of preparation method of bean crisp pastry, described preparation method is carried out according to the following steps:

(1) Choose fresh mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, pour cold water immediately to break the bean skins, boil them on high heat to completely separate the bean skins, remove Peeled soybeans are obtained from soybean skins, which are crushed to 60-80 mesh to obtain mung bean powder;

(2) Mix mung bean flour, wheat flour and sweet potato dietary fiber according to the mass ratio of 1:1-2:0.5-1.5 to obtain a raw material mixture, add 10-20U/g high temperature resistant α-amylase and 30-40U/g high temperature resistant Cellulase, wherein the mass of high-temperature-resistant α-amylase and high-temperature-resistant cellulase is 1-3% and 1.5-5% of the mass of the raw material mixture, activated at 34-38°C for 50-60 minutes to adjust the moisture content of the material content to 15-20%, injected into the twin-screw extrusion extruder, extruder front end, middle end and end temperature are 50-60 ℃, 90-100 ℃, 135-145 ℃ respectively, screw speed is 140-160r/ min, and the feeding speed is 20-30r/min, to obtain rod-shaped semi-finished products, dry, and crush to 100-120 mesh to obtain puffed powder;

(3) using dried lotus leaves, hawthorn, and shiitake mushrooms as raw materials, mixing according to the weight ratio of lotus leaf: hawthorn: shiitake mushrooms is 0.5-0.8:0.5-0.8:0.5-1.0, pulverizing, and sieving to obtain the lipid-lowering additive;

(4) Mix and dissolve acacia honey, sucralose and maltitol according to the mass ratio of 20-30:1:30-45, place them in a wet mixing granulator to granulate, and dry them with hot air at 60-70°C to the moisture content If it is less than 3%, granulate with a 40-mesh vibrating sieve to obtain a sweet mixture;

(5) Material mixing: mix the puffed powder, lipid-lowering additive, and sweet mixture obtained in steps (2) to (4), add glutinous rice flour, eggs, and olive oil and stir to form a dough; the puffed powder, lipid-lowering additive , the mass ratio of the sweet mixture, glutinous rice flour, eggs, olive oil is 30-40:6-8:5-10:5-8:1-2:5-10;

(6) baking: the dough obtained in step (5) is divided into several dough cakes, and baked to obtain cakes;

(7) product encapsulation: the cake obtained in step (6) is vacuum-packed into products of different specifications with a transparent plastic bag.

Further, in step (6), divide the dough into several circular cakes with a radius of 4 cm and a thickness of 1 cm, control the baking temperature to 100° C., bake for 5 minutes on the bottom fire, and bake on the surface fire for 10 minutes.

The water content in the present invention refers to the mass content.

Advantage of the present invention and the beneficial effect that produce:

(1) In the present invention, mung beans are stir-fried, mixed with wheat and sweet potato dietary fiber, and double-extruded puffing-high-temperature-resistant α-amylase-high-temperature-resistant cellulase is used for synergistic treatment, which can significantly improve the taste of miscellaneous grains, poor purification factors, Improve protein digestibility.

Specifically, the double-extrusion puffing process causes gelatinization and cracking of starch, denaturation and reorganization of protein, and partial degradation and refinement of fibers, forming a loose, porous, and crispy puffed product. The puffed miscellaneous grain powder and vegetable oil can be combined more closely, and the high-temperature-resistant α-amylase can efficiently degrade starch to produce dextrin, oligosaccharides and monosaccharides, and the viscosity of gelatinized starch can be reduced rapidly after enzyme action. It is easily digested and absorbed by the human body, and makes the finished multigrain pastry softer and more delicate in taste and rich in flavor. High-temperature resistant cellulase can degrade crude fiber into short-chain oligosaccharides, soften and swell plant tissues, and improve digestibility and taste. Due to extrusion, the material is processed into smaller particles, which increases the contact area with the enzyme, thereby increasing the catalytic effect. And because α-amylase and cellulase degrade macromolecular polysaccharides into smaller molecular polysaccharides, the toughness of cellulose is reduced, and the service life of the screw rod is effectively prolonged.

(2) In the present invention, dried hawthorn, shiitake mushrooms and lotus leaves are ground into dry powder according to a certain ratio and added to the pastry, which has a lipid-lowering effect.

Specifically, shiitake mushrooms are rich in nutrition, containing 16 kinds of amino acids (7 of which are essential amino acids for the human body), multiple unsaturated fatty acids, multivitamins, and lipid-lowering substances (such as polysaccharides, mushroom purines, etc.), etc. The active polysaccharides in shiitake mushrooms are Lowering blood lipids can be achieved by inhibiting cholesterol synthesis, blocking the enterohepatic circulation of cholesterol, and lowering plasma cholesterol levels; Hawthorn contains triterpenoids, bioflavonoids and rich vitamin C components, which can inhibit liver cholesterol and fatty acid synthesis, and inhibit lipids in the liver. The accumulation of blood lipids can achieve the effect of lowering blood lipids; lotus leaves are not only rich in nutrients, but also contain phytosterols such as stigmasterol, which can reduce blood cholesterol levels. The combination of the three, through different blood lipid-lowering mechanisms, not only has a significant lipid-lowering effect, but also has a good function of protecting the stomach and intestines.

(3) The present invention adopts the sweet mixture obtained by mixing acacia honey, sucralose and maltitol according to a certain ratio, which can not only cover up the bad mouthfeel of acacia honey, but also make the pastry pure in sweetness without any bitter aftertaste.

Specifically, acacia honey, sucralose and maltitol were used as sweeteners. Acacia honey has a sweet taste, soft and delicate taste, refreshing and soft, long aftertaste, antibacterial, antiseptic and cough-relieving; Sour, slightly spicy in the throat. Sucralose has the characteristics of no energy, high sweetness, pure sweetness, and high safety. Maltitol is a new type of functional sweetener, which has various physiological properties such as low calorie, non-caries, indigestibility, and promotion of calcium absorption. Through the combination of the three raw materials, the present invention can not only cover up the bad taste of acacia honey, but also make the pastry pure in sweetness without any bitter aftertaste.

(4) Description of drawings

Fig. 1 is a conventional pastry production process flow chart;

Fig. 2 is the flow chart of pastry production process of the present invention.

(5) Specific implementation methods

The present invention is further described below in conjunction with specific embodiment, but protection scope of the present invention is not limited thereto:

Example 1:

(1) Select fresh and high-quality mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, immediately pour 2 times the volume of cold water to break the bean skins, and then boil on high heat for 2.5 Minutes to completely separate the bean skin, remove the bean skin to obtain dehulled bean grains, grind to 70 mesh, and obtain mung bean powder;

(2) Mix the above-mentioned mung bean flour with wheat flour (purchased from Lianhua Supermarket, the same as other examples) and sweet potato dietary fiber (purchased from Shaanxi Ciyuan Biotechnology Co., Ltd., the same as other examples) according to a mass ratio of 1:1:0.5 To obtain the raw material mixture, add 15U/g of high-temperature-resistant α-amylase (purchased from Shandong Anke Biological Engineering Co., Ltd., the same as other embodiments) and 30U/g of high-temperature-resistant cellulase (purchased from Wuhan Dahua Weiye Pharmaceutical Chemical Co., Ltd. company, other examples are the same), wherein the quality of α-amylase and cellulase is respectively 1% and 1.5% of the quality of the raw material mixture, activated at 36°C for 55 minutes, adjusting the moisture content of the material to 18%, and injecting into the twin-screw In the extrusion extruder, the temperatures at the front end, middle end and end of the extruder are 55°C, 90°C, and 135°C respectively, the screw speed is 140r/min, and the feeding speed is 20r/min. The rod-shaped semi-finished product obtained is dried and crushed. to 120 mesh to obtain puffed powder;

(3) Use dried lotus leaves, hawthorns, and shiitake mushrooms (all purchased from Lianhua Supermarket, the same as other embodiments) as raw materials, mix according to the weight ratio of lotus leaf: hawthorn: shiitake mushrooms is 0.5:0.8:0.5, pulverize, pass 60 mesh sieve to obtain the lipid-lowering additive of the present invention;

(4) Mix and dissolve acacia honey, sucralose and maltitol according to the mass ratio of 30:1:40, place them in a wet mixing granulator and dry them with hot air at 60°C until the moisture content is lower than 3%. 40 mesh vibrating sieve for granulation.

(5) Mixing of materials: mix the puffed powder obtained from steps (2) to (4), lipid-lowering additives, and sweet mixture, add glutinous rice flour, eggs, and olive oil in all parts by weight at a ratio of 30:6:5:5 : The mass ratio of 1:5 is stirred evenly to form a dough;

(6) Baking: The dough obtained in step (5) is divided into several round cakes with a radius of 4cm and a thickness of 1cm. High-fat and high-fiber pastries;

(7) Product encapsulation: vacuum-pack the high-fiber pastry with reduced fat obtained in step (6) into products of different specifications with a transparent plastic bag.

After testing, 100g of fat-reduced high-fiber pastry contains 54.3g of dietary fiber (including 31.6g of water-soluble dietary fiber and 22.7g of water-insoluble dietary fiber), 8.9mg of vitamin C, 3.3mg of phytosterols, and 1.8mg of flavonoids.

Example 2:

(1) Select fresh and high-quality mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, immediately pour 3 times the volume of cold water to break the bean skins, and then boil on high heat for 3 Minutes to completely separate the bean skin, remove the bean skin to obtain peeled bean grains, grind to 80 mesh, and obtain mung bean powder;

(2) Mix the above-mentioned mung bean flour with wheat flour and sweet potato dietary fiber according to a mass ratio of 1:2:1.5 to obtain a raw material mixture, add 20U/g of high-temperature-resistant α-amylase and 40U/g of high-temperature-resistant cellulase, wherein α- The quality of amylase and cellulase is respectively 2% and 3% of the mass of the raw material mixture, activated at 38°C for 60 minutes, adjusting the moisture content of the material to 15%, injecting into the twin-screw extrusion extruder, the front end of the extruder, The middle and end temperatures are 60°C, 100°C, and 140°C respectively, the screw speed is 160r/min, and the feeding speed is 30r/min. The obtained rod-shaped semi-finished product is dried and crushed to 100 mesh to obtain puffed powder;

(3) adopt dry product lotus leaf, hawthorn, shiitake mushroom as raw material, mix according to the weight ratio of lotus leaf: hawthorn: shiitake mushroom is 0.5:0.5:1, pulverize, sieve with 60 meshes, promptly obtain lipid-lowering additive of the present invention;

(4) Mix and dissolve acacia honey, sucralose and maltitol in a ratio of 20:1:30, place them in a wet mixing granulator, dry them with hot air at 60°C until the moisture content is lower than 3%, and use 40 Mesh vibrating sieve for granulation.

(5) Material mixing: mix the puffed powder obtained in steps 2 to 4, lipid-lowering additives, and sweet mixture, add glutinous rice flour, eggs, and olive oil in all parts by weight at a ratio of 40:8:10:8:1.2:10 Stir to form a dough evenly;

(6) Baking: Divide the dough obtained in step 5 into several round cakes with a radius of 4cm and a thickness of 1cm. fiber pastry;

(7) Product encapsulation: the fat-reduced high-fiber pastry obtained in step 6 is vacuum-packed into products of different specifications with a transparent plastic bag.

After testing, 100g of fat-reducing high-fiber pastry contains 51.7g of dietary fiber (including 32.5g of water-soluble dietary fiber and 19.2g of water-insoluble dietary fiber), 8.1mg of vitamin C, 2.8mg of phytosterols, and 2.1mg of flavonoids.

Example 3:

(1) Choose fresh and high-quality mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, immediately pour 3 times the volume of cold water to break the bean skins, and then boil on high heat for 2 Minutes to completely separate the bean skin, remove the bean skin to obtain peeled bean grains, grind to 80 mesh, and obtain mung bean powder;

(2) Mix the above-mentioned mung bean flour with wheat flour and sweet potato dietary fiber according to the mass ratio of 1:1.5:1 to obtain a raw material mixture, add 20U/g of high-temperature-resistant α-amylase and 30U/g of high-temperature-resistant cellulase, wherein α- The quality of amylase and cellulase is respectively 3% and 5% of the mass of the raw material mixture, activated at 34°C for 50 minutes, adjusting the moisture content of the material to 15%, and injecting it into the twin-screw extrusion extruder. The end and end temperatures are 50°C, 90°C, and 145°C respectively, the screw speed is 140r/min, and the feeding speed is 20r/min. The obtained rod-shaped semi-finished product is dried and crushed to 100 mesh to obtain puffed powder;

(3) adopt dry product lotus leaf, hawthorn, shiitake mushroom as raw material, mix according to the weight ratio of lotus leaf: hawthorn: shiitake mushroom is 0.8:0.5:1, pulverize, cross 60 mesh sieves, promptly obtain lipid-lowering additive of the present invention;

(4) Mix and dissolve acacia honey, sucralose and maltitol in a ratio of 25:1:45, place them in a wet mixing granulator and dry them with hot air at 60°C until the moisture content is lower than 3%. Mesh vibrating sieve for granulation.

(5) Mixing of materials: mix the puffed powder obtained in steps 2 to 4, the lipid-lowering additive, and the sweet mixture, add glutinous rice flour, eggs, and olive oil in all parts by weight at a ratio of 35:7:8:7:1.5:8 Stir to form a dough evenly;

(6) Baking: Divide the dough obtained in step 5 into several round cakes with a radius of 4cm and a thickness of 1cm. fiber pastry;

(7) Product encapsulation: the fat-reduced high-fiber pastry obtained in step 6 is vacuum-packed into products of different specifications with a transparent plastic bag.

After testing, 100g of fat-reducing high-fiber pastry contains 51.9g of dietary fiber (including 30.8g of water-soluble dietary fiber and 21.1g of water-insoluble dietary fiber), 7.9mg of vitamin C, 2.8mg of phytosterols, and 1.6mg of flavonoids.

The test method of each composition in the cake of the embodiment of the present invention gained is as follows:

(1) Fiber determination method: add distilled water according to the solid-liquid ratio of 1:30 (g/mL), adjust the pH to 6.0, add 100 μL of high-temperature-resistant α-amylase, and incubate in a water bath in a GDE enzyme culture digester for 20 minutes, and keep the sample temperature At 95-100°C. Adjust the pH to 7.0, add 100 μL of neutral protease solution (50 mg of neutral protease dissolved in 1 mL of distilled water) and incubate in GDE at 60° C. for 30 min. Adjust the pH to 4.5, add 100 μL amyloglucosidase and incubate in GDE at 60° C. for 30 minutes. Transfer the reactant after enzymatic hydrolysis to a CSF6 filter device, concentrate the filtrate with four times the volume of 95% ethanol to precipitate, centrifuge, and dry to obtain water-soluble dietary fiber, and the filter residue is washed with hot water and dried to obtain water-insoluble dietary fiber.

The instrument used is GDE-CSF6 Italian VELP Dietary Fiber Tester, Beijing Yingsheng Hengtai Technology Co., Ltd.

(2) Determination of vitamin C content refers to the national standard GB14754-2010

(3) The determination method of phytosterol content refers to NY/T 3111-2017

(4) The determination method of flavonoid content refers to NY/T 2741-2015.

Claims (2)

1. a kind of preparation method of bean crisp cake, described preparation method is carried out according to the following steps: (1) Choose fresh mung beans without gravel and insect eyes, wash them with clean water, put them into the pot, stir fry them continuously on low heat until the water is dry, pour cold water immediately to break the bean skins, boil them on high heat to completely separate the bean skins, remove Peeled soybeans are obtained from soybean skins, which are crushed to 60-80 mesh to obtain mung bean powder; (2) Mix mung bean flour, wheat flour and sweet potato dietary fiber according to the mass ratio of 1:1-2:0.5-1.5 to obtain a raw material mixture, add 10-20U/g high temperature resistant α-amylase and 30-40U/g high temperature resistant Cellulase, wherein the mass of high-temperature-resistant α-amylase and high-temperature-resistant cellulase is 1-3% and 1.5-5% of the mass of the raw material mixture, activated at 34-38°C for 50-60 minutes to adjust the moisture content of the material When the content reaches 15-20%, inject it into the twin-screw extrusion extruder, the temperature of the front end, the middle end and the end of the extruder are 50-60°C, 90-100°C, 135-145°C respectively, and the screw speed is 140-160r/ min, and the feeding speed is 20-30r/min, to obtain rod-shaped semi-finished products, dry, and crush to 100-120 mesh to obtain puffed powder; (3) using dried lotus leaves, hawthorn, and shiitake mushrooms as raw materials, mixing according to the weight ratio of lotus leaf: hawthorn: shiitake mushrooms is 0.5-0.8:0.5-0.8:0.5-1.0, pulverizing, and sieving to obtain the lipid-lowering additive; (4) Mix and dissolve acacia honey, sucralose and maltitol according to the mass ratio of 20-30:1:30-45, place them in a wet mixing granulator to granulate, and dry them with hot air at 60-70°C to the moisture content If it is less than 3%, granulate with a 40-mesh vibrating sieve to obtain a sweet mixture; (5) Material mixing: mix the puffed powder, lipid-lowering additive, and sweet mixture obtained in steps (2) to (4), add glutinous rice flour, eggs, and olive oil and stir to form a dough; the puffed powder, lipid-lowering additive , the mass ratio of the sweet mixture, glutinous rice flour, eggs, olive oil is 30-40:6-8:5-10:5-8:1-2:5-10; (6) baking: the dough obtained in step (5) is divided into several dough cakes, and baked to obtain cakes; (7) product encapsulation: the cake obtained in step (6) is vacuum-packed into products of different specifications with a transparent plastic bag. 2. The production method as claimed in claim 1, characterized in that: in step (6), the dough is divided into several round cakes with a radius of 4cm and a thickness of 1cm, the controlled baking temperature is 100°C, and the bottom fire is baked. Bake for 5 minutes, and bake for 10 minutes on surface fire.