CN108606035A - A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof - Google Patents
A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof Download PDFInfo
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- CN108606035A CN108606035A CN201810549278.2A CN201810549278A CN108606035A CN 108606035 A CN108606035 A CN 108606035A CN 201810549278 A CN201810549278 A CN 201810549278A CN 108606035 A CN108606035 A CN 108606035A
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- sweet potato
- biscuit
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- fiber
- sucrose
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 150
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 150
- 239000000835 fiber Substances 0.000 title claims abstract description 84
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 82
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 42
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 title claims abstract description 42
- 239000005720 sucrose Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013339 cereals Nutrition 0.000 claims abstract description 73
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 23
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- 210000000582 semen Anatomy 0.000 claims abstract description 14
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- 239000008267 milk Substances 0.000 claims abstract description 13
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- 239000002699 waste material Substances 0.000 claims abstract description 9
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- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 7
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 7
- 239000000845 maltitol Substances 0.000 claims abstract description 7
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- 238000003756 stirring Methods 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 22
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- 238000010257 thawing Methods 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 11
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- 239000000446 fuel Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- 238000004378 air conditioning Methods 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 230000001351 cycling effect Effects 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 125000000647 trehalose group Chemical group 0.000 abstract 1
- 230000008569 process Effects 0.000 description 9
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000006870 function Effects 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
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- 230000008901 benefit Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 244000261169 Coleus parviflorus Species 0.000 description 1
- 235000005602 Coleus parviflorus Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of no sucrose sweet potato fiber multigrain biscuits, are made of the raw material of following parts by weight：Wheat flour：100 parts；Maltitol or trehalose：5~50 parts；Vegetable oil：10~50 parts；Sweet potato fiber grain：1~75 part；Oatmeal：1~8 part；SEMEN COICIS powder：0.5~6 part；Semen Sesami Nigrum core：0.5~7 part；Fresh hen egg：1~15 part；Milk powder：1~6 part；Sodium bicarbonate：0.1~1 part；Ammonium bicarbonate：0.5~3 part；Salt：0.2~2 part；Food flavor fragrance：0.1~0.15 part；Water：10~20 parts.No sucrose sweet potato fiber multigrain biscuit of the present invention solves the cycling and reutilization of the waste-sweet potato grain generated during producing starch from sweet potato, not only turns waste into wealth, while also bringing not only health but also the sweet potato fiber multigrain biscuit of nutrition deliciousness.The present invention also provides the preparation methods of the no sucrose sweet potato fiber multigrain biscuit.
Description
Technical field
The present invention relates to food technology fields, more particularly to a kind of no sucrose sweet potato fiber multigrain biscuit and its preparation side
Method.
Background technology
With the improvement of people's life quality, diet is increasingly fine, diabetes, cardiovascular and cerebrovascular diseases, obesity, constipation and other diseases
In increased development trend, dietary fiber to prevent these diseases play the role of it is generally acknowledged.China is red as a large agricultural country
Potato fibre resources are very abundant, and sweet potato (also known as pachyrhizus, sweet potato) dietary fiber is to remove most of form sediment using high-quality sweet potato as raw material
Sweet potato waste (i.e. sweet potato grain) after powder, sweet potato dietary fiber have and improve big gut function, it is anti-treat constipation with hemorrhoid, prevent colon,
The carcinoma of the rectum and obesity；There is suction-operated to cholesterol, reduce blood fat, prevents obesity and coronary heart disease；Improve blood glucose to generate, mitigate
Patient of diabetes；There is functions of loosening bowel relieving constipation.
With the continuous development of science and technology, report, such as publication number have been also begun to the utilization of sweet potato fiber in recent years
For a kind of sweet potato waste biscuit of patent report and its production method of CN 103814996 A, the sweet potato fiber prepared is due to adopting
With citric acid solution immersion treatment method, particle diameter can be obtained in 48 microns of micron destarched sweet potato meals below；Publication No. CN
A kind of modification processing method of sweet potato waste of the patent report of 103349250 A, this method is using humid heat treatment after 8~12 hours
Drying and crushing, when preparing sweet potato fiber using above method, on the one hand acidleach pickling and long-time high temperature humid heat treatment can lose
Related carbohydrate in sweet potato grain and trace element, to make related nutritional element lose the distinctive fragrance of sweet potato fiber；Separately
One side ultramicro grinding is possible to that sweet potato fibr tissue can be made to damage, and then influences whether the institutional framework of cracker product, mouthfeel
With distinctive flavor fragrance.
Invention content
In view of the above technical problems, the purpose of the present invention is to provide a kind of no sucrose sweet potato fiber multigrain biscuits, with red
Potato grain is raw material, its dietary fiber is developed and utilized, and can not only have been reduced because of processing sweet potato grain pollution on the environment, but also
Can produce have high nutritional value, the product powerful to health of masses, generate great economic and social benefit.The present invention
Additionally provide the preparation method of the no sucrose sweet potato fiber multigrain biscuit.
The technical solution adopted by the present invention is：
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein the milk powder is whole milk powder.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, includes the following steps：
(1) preparation of sweet potato fiber grain：Remaining waste sweet potato grain is through over cleaning, steaming after extracting starch by sweet potato
System, freezing, heating thaw, are freeze-dried or dry again and be made；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir by 3~5min of stir about in blender
It is even；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added in the blender, stirs entirely with salt, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation of progress biscuit after 10~15min of standing；
(5) enter stove to bake：Baking temperature, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220 are set according to tough biscuit baking technology
~240 DEG C；Or set baking temperature, 250~200 DEG C of face fire, 180~200 DEG C of the fire in a stove before fuel is added according to shortbread type biscuit baking technology；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, wherein the sweet potato fiber grain
Preparation includes the following steps：
(a) sweet potato grain is secondary with clear water washing and filtering, 10~20min of centrifugal dehydration；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5~10min, red by what is steamed
Potato grain boiling system 5~8 is ripe；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, 3~4h of cooling time；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70~85 DEG C of drying temperature,
2~3h of time can continue to carry out frozen dried with freeze dryer, finally obtain the bulk graininess of finished product or bulk coarse powder shape
Sweet potato fiber grain.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, wherein according to toughness cake in step (3)
Dry stirring technique stirs 20~30min.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, wherein according to shortcake cake in step (3)
Dry stirring technique stirs 3~5min.
Advantageous effect of the present invention：
No sucrose sweet potato fiber multigrain biscuit of the present invention, has the following advantages：
(1) breakthrough of the sweet potato dietary fiber in biscuit production process additive amount, sweet potato fiber prepared by the present invention are solved
When producing biscuit, sweet potato fiber grain can be added to 24 or more percent, the quality of sweet potato fiber grain and wheat flour
Than 70 or more percent can be reached.
(2) present invention solves the waste generated during producing starch from sweet potato --- and the cycle of sweet potato grain is sharp again
With, not only turn waste into wealth to give enterprise create economic benefit, while also bring not only health again the sweet potato of nutrition deliciousness fibre
Tie up multigrain biscuit.
(3) no sucrose sweet potato fiber multigrain biscuit of the present invention, also with crispy in taste, fragrant and sweet agreeable to the taste, wind
Taste is unique, especially has hypoglycemic, reducing blood lipid to cardiovascular and cerebrovascular disease, can lead to intestines profit just anti-intestinal cancer, a variety of guarantors such as anti-aging
Strong effect.Women, the three high crowds to like to be beautiful for youth are applicable in very much, and no Sucrose products are more suitable for diabetes patient.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, the preparation method is not due to red wine dregs
It steams and the flows such as ultramicro grinding, therefore can retain in sweet potato waste to greatest extent by special pickling, ultra-long time
Various carbohydrate, various trace elements and nutrient.Sweet potato fiber can be made more swollen by cryogenic freezing process flow
Loose and crispization mouth, can the genuine peculiar fragrance and flavor for retaining sweet potato；And the sweet potato fiber prepared using this method
Containing 60% or more sweet potato dietary fiber, pectin, 20% or so starch from sweet potato is also rich in protein, potassium, β-carrot
The Multiple components such as element, folic acid, vitamin C and vitamin B6.
Below in conjunction with specific embodiment, the invention will be further described.
Specific implementation mode
Embodiment 1
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(1) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 10min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5min, by the sweet potato steamed grain
Boiling system 5 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber only
Special fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 3h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70 DEG C of drying temperature, the time
2h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 3min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 20min according to the stirring technique of tough biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 10min；
(5) enter stove to bake：Baking temperature, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220 are set according to tough biscuit baking technology
~240 DEG C；It is tempting, unique flavor without sucrose sweet potato fiber coarse grain nutrition cake to be baked out golden yellow color, crispy in taste, fragrance
It is dry；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment 2
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(2) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 20min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 10min, the sweet potato that will be steamed
Poor boiling system 8 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber
Unique fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 4h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 85 DEG C of drying temperature, the time
3h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 5min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 30min according to the stirring technique of tough biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 15min；
(5) enter stove to bake：Baking temperature, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220 are set according to tough biscuit baking technology
~240 DEG C；It is tempting, unique flavor without sucrose sweet potato fiber coarse grain nutrition cake to be baked out golden yellow color, crispy in taste, fragrance
It is dry；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment 3
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(1) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 15min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 10min, the sweet potato that will be steamed
Poor boiling system 8 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber
Unique fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 4h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70 DEG C of drying temperature, the time
3h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 5min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 3min according to the stirring technique of shortbread type biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 10min；
(5) enter stove to bake：Baking temperature, 250~200 DEG C of face fire, the fire in a stove before fuel is added 180 are set according to shortbread type biscuit baking technology
~200 DEG C；It is baked out that golden yellow color, crispy in taste, fragrance is tempting, sweet potato fiber coarse cereals nutrition biscuit of unique flavor；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment 4
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(1) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 20min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5min, by the sweet potato steamed grain
Boiling system 5 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber only
Special fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 3h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 85 DEG C of drying temperature, the time
2h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 3min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 5min according to the stirring technique of shortbread type biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 5min；
(5) enter stove to bake：Baking temperature, 250~200 DEG C of face fire, the fire in a stove before fuel is added 180 are set according to shortbread type biscuit baking technology
~200 DEG C；It is baked out that golden yellow color, crispy in taste, fragrance is tempting, sweet potato fiber coarse cereals nutrition biscuit of unique flavor；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of not departing from design spirit of the present invention, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made should all be fallen into the protection domain of claims of the present invention determination.
Claims (10)
1. a kind of no sucrose sweet potato fiber multigrain biscuit, it is characterised in that：It is made of the raw material of following parts by weight：
2. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
3. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
4. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
5. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
6. according to claim 1-5 any one without sucrose sweet potato fiber multigrain biscuit, it is characterised in that：The milk powder
For whole milk powder.
7. the preparation method without sucrose sweet potato fiber multigrain biscuit described in claim 1-6 any one, it is characterised in that：Packet
Include following steps：
(1) preparation of sweet potato fiber grain：By sweet potato extract starch after remaining waste sweet potato grain through over cleaning, steam, cold
Freeze, heating thaws, is freeze-dried or dries again and be made；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into stirring
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by 3~5min of stir about in machine；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, Semen Sesami Nigrum core and the food that will be prepared in step (1)
Salt is added entirely in the blender, and dough is made in stirring；
(4) dough being stirred in step (3) is poured out to the forming operation of progress biscuit after 10~15min of standing；
(5) enter stove to bake：Baking temperature is set according to tough biscuit baking technology, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220~
240℃；Or set baking temperature, 250~200 DEG C of face fire, 180~200 DEG C of the fire in a stove before fuel is added according to shortbread type biscuit baking technology；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
8. the preparation method of no sucrose sweet potato fiber multigrain biscuit according to claim 7, it is characterised in that：The sweet potato
The preparation of fiber grain includes the following steps：
(a) sweet potato grain is secondary with clear water washing and filtering, 10~20min of centrifugal dehydration；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5~10min, by the sweet potato steamed grain
Boiling system 5~8 is ripe；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, by it when being cooled to room temperature
It moves into the freezer of -30~-40 DEG C of degree and carries out freezing processing, 3~4h of cooling time；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35 DEG C
It thaws in air conditioning chamber；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70~85 DEG C of drying temperature, the time 2
~3h can continue to carry out frozen dried with freeze dryer, finally obtain the sweet potato of the bulk graininess of finished product or bulk coarse powder shape
Fiber grain.
9. the preparation method of no sucrose sweet potato fiber multigrain biscuit according to claim 7, it is characterised in that：Step (3)
According to tough biscuit stirring technique stir 20~30min.
10. the preparation method of no sucrose sweet potato fiber multigrain biscuit according to claim 7 or 8, it is characterised in that：Step
(3) in 3~5min is stirred according to the stirring technique of shortbread type biscuit.
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Application publication date: 20181002 |