阅读说明：本技术 一种无麸质苦荞大米曲奇饼干及其制备方法 (Gluten-free tartary buckwheat and rice cookie and preparation method thereof ) 是由 周一鸣 马思佳 周小理 于 2020-07-17 设计创作，主要内容包括：本发明公开了一种无麸质苦荞大米曲奇饼干及其制备方法。所述无麸质苦荞大米曲奇饼干的原料包括苦荞粉,大米粉,黄油,白砂糖,无麸质奶粉,复合乳化剂,食用盐,复合膨松剂及冰水。制备方法包括原料预混、调制面糊、成型、烘烤和冷却包装等步骤,最终得无麸质苦荞曲奇饼干。所得无麸质苦荞曲奇饼干外形完整,色泽饱满,组织均一,口感酥松,有苦荞的独特风味；且相较于普通饼干,营养价值更高,血糖指数更低。(The invention discloses gluten-free tartary buckwheat and rice cookies and a preparation method thereof. The gluten-free tartary buckwheat and rice cookie is prepared from tartary buckwheat powder, rice flour, butter, white granulated sugar, gluten-free milk powder, a composite emulsifier, edible salt, a composite leavening agent and ice water. The preparation method comprises the steps of premixing raw materials, preparing batter, forming, baking, cooling, packaging and the like, and finally the gluten-free tartary buckwheat cookie is obtained. The gluten-free tartary buckwheat cookie is complete in appearance, full in color, uniform in tissue, loose in taste and unique in tartary buckwheat flavor; compared with common biscuits, the biscuit has higher nutritional value and lower glycemic index.)

1. The gluten-free tartary buckwheat and rice cookie is characterized in that the gluten-free tartary buckwheat and rice cookie is prepared from the following raw materials in percentage by mass:

2. the gluten-free tartary buckwheat rice cookie as claimed in claim 1, wherein the raw material formula is any one of the following formulas in percentage by mass:

the formula I is as follows:

and a second formula:

and the formula III:

3. the gluten-free tartary buckwheat rice cookie as claimed in claim 1, wherein the ice water is an ice water mixture formed by mixing ice cubes and water, and the temperature of the ice water mixture is controlled to be 19-20 ℃.

4. The gluten-free tartary buckwheat rice cookie as claimed in claim 1, wherein the compound emulsifier is prepared by mixing molecular distilled monoglyceride and sodium stearoyl lactylate according to a mass ratio of 2: 1 in a certain proportion.

5. The gluten-free tartary buckwheat rice cookie as claimed in claim 1, wherein the composite leavening agent is prepared from sodium bicarbonate and ammonium bicarbonate according to a mass ratio of 2: 1 in a certain proportion.

6. The gluten-free tartary buckwheat rice cookie as claimed in claim 1, wherein the tartary buckwheat powder, the rice powder, the butter, the white granulated sugar, the gluten-free milk powder, the composite emulsifier, the edible salt and the composite leavening agent are all refrigerated and stored at 4 ℃ before use, and the temperature is not more than 18 ℃ when the tartary buckwheat powder, the rice powder, the butter, the white granulated sugar, the gluten-free milk powder, the composite emulsifier, the edible salt and the composite leavening agent are.

7. The method for preparing gluten-free tartary buckwheat rice cookie as claimed in any one of claims 1 to 6, comprising the steps of:

step 1): cutting butter into small pieces, placing into a stainless steel basin, heating and softening in water bath, stirring to fine, adding white sugar and edible salt, and continuously stirring until adjuvants are completely mixed, and the mixture is whitish in color, fluffy in volume and fluffy;

step 2): uniformly mixing tartary buckwheat powder, rice flour, gluten-free milk powder, a composite emulsifier and a composite leavening agent, sieving, adding the mixture into the material obtained in the step 1), adding ice water, and uniformly stirring by using a rubber shovel to ensure that the temperature of the batter is maintained at 19-20 ℃ to obtain the batter;

step 3): putting the paste obtained in the step 2) into a cookie decorating gun, and sequentially extruding the paste on a baking plate; the extruded paste has clear patterns, uniform thickness and consistent size;

step 4): putting the formed cookies obtained in the step 3) into an oven to be baked and matured, wherein the temperature of the oven is as follows: heating to 220-240 ℃, heating to 200-220 ℃, and baking for 6-10 min to obtain gluten-free tartary buckwheat rice cookies;

step 5): taking out the baked cookies in the step 4), cooling and packaging.

8. The method for preparing gluten-free tartary buckwheat rice cookie as claimed in claim 7, wherein the temperature of the water bath in the step 1) is 28 ℃.

9. The preparation method of the gluten-free tartary buckwheat rice cookie as claimed in claim 7, wherein the thickness of the batter extruded in the step 3) is 10-20 mm, and the diameter of the batter is 30-40 mm.

10. The method for preparing gluten-free tartary buckwheat rice cookie as claimed in claim 7, wherein the wet and hot air in the oven is directly discharged when the baking time in the step 4) is 3 min; the cooling temperature in the step 5) is 25 ℃, the relative humidity is 85%, and the time is 6-10 min.

Technical Field

The invention relates to gluten-free tartary buckwheat and rice cookies and a preparation method thereof, belonging to the field of food.

Background

Gluten is mainly composed of glutenin and gliadin, is a group of proteins mainly existing in grains such as wheat, barley and rye, has important effect on processing performance and final quality of baked products, is also a food allergen, and can cause symptoms such as celiac disease. Celiac disease is a life-long autoimmune disease, and is a chronic intestinal malabsorption disease in which the immune system of celiac disease patients reacts inappropriately with gluten to induce villous atrophy of the small intestinal mucosa, thereby damaging the small intestine. Typical symptoms of the disease are abdominal distension, anorexia, chronic or repeated diarrhea, dysplasia or weight loss, vomiting, muscle atrophy and fatigue.

At present, celiac disease does not find an effective relieving and curing means, and patients can only strictly observe gluten-free diet for a lifetime to prevent anaphylaxis. According to the provisions of european union 2009, only foods below 20mg/kg of gluten can be labeled as "gluten free". Gluten replacement is a major technical problem in gluten-free food development because it is a structure-forming protein, and doughs lacking this ingredient can be difficult to shape, resulting in poor water retention, gas retention, elasticity, and a final product that tastes poor and is brittle in texture. Furthermore, the lack of barrier to the gluten network increases the amylase to starch contact, resulting in a product with a high glycemic index.

Tartary buckwheat is a highly nutritious pseudo-cereal crop that has proven to be a good source of essential amino acids, dietary fibers, vitamins and minerals, and because its prolamins do not produce an immune response like cereal, it can be used to produce gluten-free products suitable for celiac patients. The tartary buckwheat is also rich in active functional components such as flavonoid compounds, D-chiral inositol, phytosterol, buckwheat alkali and the like, and has higher health care value.

Chinese patent publication No. CN106386961A describes a buckwheat cookie and a preparation method thereof, lotus leaf powder and buckwheat powder are added on the basis of a traditional cookie formula, the nutritional value of the product is improved, the greasy feeling is relieved, but the low-gluten flour in the formula has little gluten and can cause anaphylactic reaction, and the rice flour is used for replacing the traditional low-gluten flour, so that the allergen of the gluten is completely removed.

Chinese patent publication No. CN108887321A discloses a gluten-free hypoallergenic biscuit and a processing method thereof, additives such as puffing agents, yeast, baking powder and the like are replaced by adding bicarbonate hinge and sodium bicarbonate, so that the prepared biscuit is not only free of additives of allergic components, but also has a fluffy taste, but grain powder such as rice, millet and the like in the formula is easy to digest, and blood sugar can be rapidly increased in a short period after eating.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the traditional gluten-free biscuit in the market has the problems of loose texture, low nutritional quality, high blood glucose index and the like.

In order to solve the technical problems, the invention provides a gluten-free tartary buckwheat rice cookie, which is characterized in that the gluten-free tartary buckwheat rice cookie is prepared from the following raw materials in percentage by mass:

preferably, the raw material formula is any one of the following formulas in percentage by mass:

the formula I is as follows:

and a second formula:

and the formula III:

preferably, the ice water is an ice water mixture formed by mixing ice cubes and water, and the temperature of the ice water mixture is controlled to be 19-20 ℃.

Preferably, the compound emulsifier is prepared by molecular distillation of monoglyceride and sodium stearoyl lactylate according to a mass ratio of 2: 1 in a certain proportion.

Preferably, the composite leavening agent is prepared by mixing sodium bicarbonate and ammonium bicarbonate according to the mass ratio of 2: 1 in a certain proportion.

Preferably, the tartary buckwheat powder, the rice flour, the butter, the white granulated sugar, the gluten-free milk powder, the composite emulsifier, the edible salt and the composite leavening agent are all refrigerated and stored at 4 ℃ before use, and the temperature is not more than 18 ℃ when the tartary buckwheat powder, the rice flour, the butter, the white granulated sugar, the gluten-free milk powder, the composite emulsifier, the edible salt and the composite leavening.

The invention also provides a preparation method of the gluten-free tartary buckwheat and rice cookie, which is characterized by comprising the following steps:

step 1): cutting butter into small pieces, placing into a stainless steel basin, heating and softening in water bath, stirring to fine, adding white sugar and edible salt, and continuously stirring until adjuvants are completely mixed, and the mixture is whitish in color, fluffy in volume and fluffy;

step 2): uniformly mixing tartary buckwheat powder, rice flour, gluten-free milk powder, a composite emulsifier and a composite leavening agent, sieving, adding the mixture into the material obtained in the step 1), adding ice water, and uniformly stirring by using a rubber shovel to ensure that the temperature of the batter is maintained at 19-20 ℃ to obtain the batter;

step 3): putting the paste obtained in the step 2) into a cookie decorating gun, and sequentially extruding the paste on a baking plate; the extruded paste has clear patterns, uniform thickness and consistent size;

step 4): putting the formed cookies obtained in the step 3) into an oven to be baked and matured, wherein the temperature of the oven is as follows: heating to 220-240 ℃, heating to 200-220 ℃, and baking for 6-10 min to obtain gluten-free tartary buckwheat rice cookies;

step 5): taking out the baked cookies in the step 4), cooling and packaging.

Preferably, the temperature of the water bath in step 1) is 28 ℃.

Preferably, the thickness of the batter extruded in the step 3) is 10-20 mm, and the diameter of the batter is 30-40 mm.

Preferably, when the baking time in the step 4) is 3min, the humid and hot air in the oven is directly discharged; the cooling temperature in the step 5) is 25 ℃, the relative humidity is 85%, and the time is 6-10 min.

The tartary buckwheat flour food is prepared by taking tartary buckwheat flour, rice flour, butter, white granulated sugar, gluten-free milk powder, a composite emulsifier, salt, a composite leavening agent and ice water as raw materials through the steps of premixing the raw materials, preparing batter, forming, baking, cooling, packaging and the like.

The gluten-free biscuit prepared by the traditional method has the disadvantages of great loss of vitamins and minerals in the processing process, reduced nutritive value, difficult formation of network structure and easy cracking in the baking process. The tartary buckwheat flour and the rice flour are compounded, so that the contents of dietary fibers and high-quality protein are increased, the quality of the product can be improved, and the nutritional value is increased. Furthermore, the tartary buckwheat powder can delay the digestion of starch and reduce the glycemic index of the product through biological active ingredients such as flavone, phenolic acid, D-chiral inositol, buckwheat alkali and the like.

According to the gluten-free tartary buckwheat and rice cookie, due to the tartary buckwheat powder in the raw materials, the nutrition, the sensory characteristics and the blood glucose index of the cookie are optimized to a certain degree. The gluten-free tartary buckwheat rice cookie is compounded by different raw materials, so that the nutritional value is improved, and the blood glucose index is reduced. The gluten-free tartary buckwheat rice cookie is full in color and crisp in taste, has the unique flavor of tartary buckwheat, and is more popular with consumers.

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below.

The protein, fat, ash and starch contents of the gluten-free tartary buckwheat rice cookies obtained in the examples and the comparative examples are determined by the following methods: taking 1g of biscuits, and determining the content of protein by using a Kjeldahl method according to a method for determining protein in food of GB 5009.5-2016 of the national standard; taking 3g of biscuits, and determining the fat content by using a Soxhlet extraction method according to a method for determining fat in food of GB 5009.6-2016 of the national standard; taking 5g of biscuits, and determining the ash content by referring to a method for determining ash content in food of GB 5009.4-2016 of the national standard; grinding the biscuits, sieving the ground biscuits with a 40-mesh sieve, taking 3g of the ground biscuits, and determining the content of starch by using an enzyme hydrolysis method according to a determination method of starch in food of GB 5009.9-2016 (national standard).

The method for measuring the content of the total flavone in the gluten-free tartary buckwheat rice cookies obtained in the examples and the comparative examples comprises the following steps: accurately weighing 2g of biscuits, adding 80% ethanol, and mixing according to the weight ratio of 1: 50 material-liquid ratio, leaching for 6h under the condition of constant-temperature water bath at 70 ℃, centrifuging the extracted sample liquid at 3000r/min for 10min, taking 1mL of supernatant, and adopting NaNO₂-Al(NO₃)₃And (4) a colorimetric method, namely measuring the content of the total flavone by taking rutin as a standard substance.

Texture determination of gluten-free tartary buckwheat rice cookies obtained in each example and comparative example: the measurement was carried out by using a TA-XTplus texture analyzer of Stable Micro System Co., Ltd., UK under the conditions of a pre-measurement speed of 3.0mm/s, a measurement speed of 1.0mm/s, a post-measurement speed of 3.0mm/s, a two-pass compression interval of 5s, and a compression ratio of 50% by using a P36 probe.

Digestibility and glycemic index of gluten-free tartary buckwheat rice cookies obtained in each example and comparative example were determined: according to the method of Englyst and the like, accurately weighing 0.20g of a sample, adding 15mL of 0.2mol/L sodium acetate buffer solution (pH is 5.2), continuously adding 5mL of enzyme solution (containing 290U/mL of pancreatic alpha-amylase) after uniformly mixing, uniformly shaking, adding 2 glass beads, placing in a constant-temperature shaking air bath kettle (37 ℃ and 170r/min), reacting for 20min, 40min, 60min, 90min, 120min and 180min, respectively taking out 0.5mL of solution, inactivating enzyme with 5mL of 95% ethanol, centrifuging for 10min at 1500r/min, taking 0.5mL of supernatant, transferring into a glass test tube, adding 2mLDNS, boiling water bath for 5min, then cooling to room temperature, adding water to fix the volume to 10mL, measuring absorbance at 540nm, performing the same treatment with distilled water and glucose standard solution as a reference, and preparing a starch digestion curve. The predicted glycemic index was calculated according to the formula GI 39.71+0.549HI (HI is the ratio of the area under the sample digestion curve to the area under the glucose digestion curve).