阅读说明：本技术 一种葡萄花序膳食纤维营养饼干及其制备方法 (Grape inflorescence dietary fiber nutritional biscuit and preparation method thereof ) 是由 王�华 李华 杨晨露 于 2020-06-18 设计创作，主要内容包括：本发明涉及食品技术领域,具体涉及一种葡萄花序膳食纤维营养饼干及其制备方法。其可利用葡萄花序制作出饼干食品,富含膳食纤维、高营养、质地松脆。本发明包括以下重量份原料：葡萄花序颗粒/碎屑6-8份、低筋面粉55-60份、鸡蛋液6-8份、玉米油9-10份、酵母0.7-0.9份、小苏打0.15-0.2份、水17-21份,采用一定的制备方法制备而成。(The invention relates to the technical field of food, in particular to a grape inflorescence dietary fiber nutrition biscuit and a preparation method thereof. The grape inflorescence can be used for making biscuit food, and the biscuit food is rich in dietary fiber, high in nutrition and crisp in texture. The invention comprises the following raw materials in parts by weight: 6-8 parts of grapevine inflorescence particles/scraps, 55-60 parts of low-gluten flour, 6-8 parts of egg liquid, 9-10 parts of corn oil, 0.7-0.9 part of yeast, 0.15-0.2 part of baking soda and 17-21 parts of water, and the grapevine inflorescence particles/scraps are prepared by adopting a certain preparation method.)

1. A grape inflorescence dietary fiber nutrition biscuit is characterized in that: the feed comprises the following raw materials in parts by weight: 6-8 parts of grapevine inflorescence particles/scraps, 55-60 parts of low-gluten flour, 6-8 parts of egg liquid and 9-10 parts of corn oil.

2. The grapevine inflorescence dietary fiber nutritional biscuit according to claim 1, characterized in that: also comprises the following auxiliary materials: 0.7-0.9 part of yeast, 0.15-0.2 part of baking soda and 17-21 parts of water.

3. The preparation method of the grapevine inflorescence dietary fiber nutritional biscuit according to claim 2, comprising the following steps: the method is characterized in that:

1) and (3) treating the grapevine inflorescences: collecting thinned and removed grapevine inflorescences, cleaning, removing impurities, freezing, drying in vacuum, storing the dried grapevine inflorescences at-20 ℃ in a vacuum sealing manner, and sieving or grinding the dried grapevine inflorescences when in use to obtain grapevine inflorescences particles/fragments;

2) preparing dough: mixing yeast and baking soda into water, uniformly mixing with egg liquid and corn oil, adding the grapevine inflorescence particles/scraps treated in the step 1) and low-gluten flour, and primarily stirring; mixing flour at room temperature of about 25 deg.C for 20-30min until the surface of dough is smooth and the color is uniform, and mixing flour at room temperature for a while to make the internal stress uniform;

3) rolling: after the dough is prepared, rolling a flour belt by using a flour press, continuously converting the flour belt into a 90-degree direction, folding and repeatedly rolling to finally obtain the flour belt with the thickness of 2 mm, smooth and flat surface and fine texture;

4) molding: uniformly punching holes on the flour belt by using a needle roller puncher, then forming by using a knife or a biscuit mold and uniformly placing on a baking tray paved with oil paper;

5) baking: setting the temperature of the surface fire and the bottom fire at 185 ℃ for baking for 5min, removing the residual free water in the biscuits by using the waste heat of the oven without taking out the biscuits immediately after baking is finished, and taking out the baking tray after 1 min;

6) cooling and packaging: and cooling the biscuit to room temperature, and sealing and packaging.

Technical Field

The invention relates to the technical field of food, in particular to a grape inflorescence dietary fiber nutrition biscuit and a preparation method thereof.

Background

At present, under the large background that the planting area of grapes is increased year by year and the income is reduced year by year, the production of grape fruits must be changed from the quantity type to the quality type and the high yield type to the yield control type, and the flower spike shaping is an important cultivation management mode for realizing the aim. The operation is generally that a branch stem at the front end of a grape inflorescence begins to be separated to the initial flowering phase, redundant branches on the inflorescence are removed, and a part of an overlong inflorescence is pinched off for adjusting the grape load capacity, controlling the size of an ear, improving the fruit setting rate, enlarging fruits, adjusting the shape of the ear, adjusting the consistency of the flowering phase and reducing the workload of subsequent fruit thinning.

In the shaping process of the flower spikes, a large number of thinning-out inflorescences are generated, and the thinning-out inflorescences are rich in dietary fibers, pollen, organic acids, saccharides, proteins, amino acids, vitamins and other nutritional ingredients. The method has the advantages that the method for removing the inflorescences by dredging the inflorescences is used as fertilizer, feed and even landfill treatment for a long time, the utilization rate is low, and the resource waste is caused.

The thinned and removed grape inflorescence is used as a food nutrition enhancer raw material, so that the added value of the inflorescence can be improved, and the development of novel food is facilitated. The biscuit is rich in nutrition, convenient to eat, suitable for both the old and the young, high in technological degree and easy to perform nutrition strengthening treatment. The addition of the pre-dried grapevine inflorescence particles/scraps into the biscuit dough can improve the processing performance of the dough, improve the loosening degree of the product, endow the biscuit with high dietary fiber and nutrition-enhancing characteristics, facilitate weight loss of consumers, prevent constipation and realize nutrition balance. But at present, the application of producing biscuits by utilizing grapevine inflorescences does not exist.

Disclosure of Invention

In view of the above, the invention provides grape inflorescence dietary fiber nutritional biscuits and a preparation method thereof.

In order to solve the problems in the prior art, the technical scheme of the invention is as follows: a grape inflorescence dietary fiber nutrition biscuit is characterized in that: the feed comprises the following raw materials in parts by weight: 6-8 parts of grapevine inflorescence particles/scraps, 55-60 parts of low-gluten flour, 6-8 parts of egg liquid and 9-10 parts of corn oil.

Also comprises the following auxiliary materials: 0.7-0.9 part of yeast, 0.15-0.2 part of baking soda and 17-21 parts of water.

A preparation method of grape inflorescence dietary fiber nutrition biscuits comprises the following steps: the method is characterized in that:

1) and (3) treating the grapevine inflorescences: collecting thinned and removed grapevine inflorescences, cleaning, removing impurities, freezing, drying in vacuum, storing the dried grapevine inflorescences at-20 ℃ in a vacuum sealing manner, and sieving or grinding the dried grapevine inflorescences when in use to obtain grapevine inflorescences particles/fragments;

2) preparing dough: mixing yeast and baking soda into water, uniformly mixing with egg liquid and corn oil, adding the grapevine inflorescence particles/scraps treated in the step 1) and low-gluten flour, and primarily stirring; mixing flour at room temperature of about 25 deg.C for 20-30min until the surface of dough is smooth and the color is uniform, and mixing flour at room temperature for a while to make the internal stress uniform;

3) rolling: after the dough is prepared, rolling a flour belt by using a flour press, continuously converting the flour belt into a 90-degree direction, folding and repeatedly rolling to finally obtain the flour belt with the thickness of 2 mm, smooth and flat surface and fine texture;

4) molding: uniformly punching holes on the flour belt by using a needle roller puncher, then forming by using a knife or a biscuit mold and uniformly placing on a baking tray paved with oil paper;

5) baking: setting the temperature of the surface fire and the bottom fire at 185 ℃ for baking for 5min, removing the residual free water in the biscuits by using the waste heat of the oven without taking out the biscuits immediately after baking is finished, and taking out the baking tray after 1 min;

6) cooling and packaging: and cooling the biscuit to room temperature, and sealing and packaging.

Compared with the prior art, the invention has the following advantages:

1) the method adopts the grape thinning inflorescence as the raw material for making the biscuit for the first time, and the grape thinning inflorescence is processed by drying, sieving and the like to be made into granules or chips, and the granules or chips are added into the biscuit to be made into the salty, sweet and sugar-free grape inflorescence dietary fiber nutritional biscuit;

2) on the basis of keeping the basic characteristics of the biscuit, the crisp taste and rich flavor brought by the grapevine inflorescence particles are highlighted, and a large amount of nutritional ingredients such as dietary fibers contained in the grapevine inflorescences are reserved, so that the nutritional value of the biscuit is improved;

3) the invention not only develops the utilization value of thinning and removing inflorescences of the grapes, but also provides a novel nutritional biscuit for consumers.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present invention and are not intended to limit the present invention.