阅读说明：本技术 一种黄油酥性饼干及其制备方法 (Butter crisp biscuit and preparation method thereof ) 是由 谢明勇 胡晖宇 申明月 聂少平 李昌 谢建华 钟亚东 于 2020-05-20 设计创作，主要内容包括：一种黄油酥性饼干及其制备方法,按照如下步骤：(1)称取黄油,室温软化后用打蛋器打发,然后加入蔗糖粉混匀打发；(2)取新鲜鸡蛋破壳,将蛋清与蛋黄充分混匀制成全蛋液,然后加入此全蛋液后继续打发,再加入壳聚糖粉末；(3)最后加入精细低筋面粉,用和面机充分和匀使面团成型,再辊轧成直径为5cm厚度为3mm的圆形面坯,置入烤箱烤制,自然冷却、包装。本发明利用一定比例的壳聚糖粉末制备黄油酥性饼干,对该类型饼干在加热过程中产生的危害物5-羟甲基糠醛进行检测,壳聚糖对黄油酥性饼干中5-羟甲基糠醛的生成有抑制效果,有效地降低了饼干中5-羟甲基糠醛的含量。(A butter crisp biscuit and a preparation method thereof are disclosed, which comprises the following steps: (1) weighing butter, softening at room temperature, beating with an egg beater, adding sucrose powder, and mixing; (2) breaking shell of fresh egg, mixing egg white and yolk to obtain whole egg liquid, adding the whole egg liquid, beating, and adding chitosan powder; (3) and finally adding fine low-gluten flour, fully and uniformly mixing the fine low-gluten flour with a dough mixer to form dough, rolling the dough into a round dough blank with the diameter of 5cm and the thickness of 3mm, putting the round dough blank into an oven for baking, naturally cooling and packaging. According to the invention, the butter crisp biscuits are prepared by using chitosan powder in a certain proportion, the harmful 5-hydroxymethylfurfural generated in the heating process of the biscuits is detected, chitosan has an inhibiting effect on the generation of 5-hydroxymethylfurfural in the butter crisp biscuits, and the content of 5-hydroxymethylfurfural in the biscuits is effectively reduced.)

1. A butter crisp biscuit is characterized in that: the raw materials comprise, by mass, 8-12 parts of butter, 8-12 parts of sucrose powder, 4-7 parts of whole egg liquid, 38-42 parts of low-gluten flour and 2.5-3.5 parts of chitosan powder.

2. A butter biscuit according to claim 1, characterized in that: the inhibition rate of the biscuit on 5-hydroxymethylfurfural can reach 22.50 percent at most, and the prepared biscuit is crisp and delicious and has pleasant color and luster.

3. A preparation method of butter crisp biscuits is characterized by comprising the following steps:

s1: softening butter at room temperature, beating with egg beater for 2min, adding sucrose powder, and stirring for 3 min;

s2: breaking shell of fresh egg, mixing egg white and yolk to obtain whole egg liquid, adding the whole egg liquid, beating for 3min, and adding chitosan powder;

s3: and finally adding low-gluten flour, fully and uniformly mixing by using a dough mixer to form dough, rolling into a round dough blank with the diameter of 5cm and the thickness of 3mm, putting the round dough blank into an oven with the upper fire of 170 ℃ and the lower fire of 170 ℃ for baking for 12min, cooling and packaging.

4. A method of making a butter crisp biscuit according to claim 2, characterized in that: the low-gluten flour is obtained by screening with a 30-mesh sieve.

5. A method of making a butter crisp biscuit according to claim 2, characterized in that: the proportion of the chitosan powder added is strictly controlled, and the thickness of the dough blank is strictly controlled within 3 +/-0.1 mm.

Technical Field

The invention relates to the technical field of food, in particular to a butter crisp biscuit and a preparation method thereof.

Background

Baked goods are rich in carbohydrates and proteins, which produce color and flavor during heating at high temperatures, but also produce thermal processing hazards such as 5-Hydroxymethylfurfural (5-hydroxymethane furfuel, 5-HMF). 5-HMF is a well-known sign of quality deterioration that can result from excessive heating of large quantities of carbohydrate-containing food and inadequate storage conditions. It has been shown that excessive intake of 5-HMF can cause paralysis and internal organ damage of animal striated muscle, 5-HMF can combine with human protein to produce accumulation poisoning, and eating food containing excessive 5-HMF may cause gene mutation and DNA chain breakage, and has potential carcinogenic risk. Biscuits are common portable baked food and are typical heat-processed food. The biscuit is a common portable baked food and a typical heat-processed food, so that the biscuit processing method is researched, and the biscuit with the lowest 5-HMF content and the most suitable mouthfeel can be produced.

Disclosure of Invention

The invention aims to provide a butter crisp biscuit and a preparation method thereof, which effectively reduce the content of 5-HMF by adding chitosan powder and optimize the mouthfeel.

A butter crisp biscuit comprises 8-12 parts of butter, 8-12 parts of sucrose powder, 4-7 parts of whole egg liquid, 38-42 parts of low gluten flour, and 2.5-3.5 parts of chitosan powder.

The inhibition rate of the biscuit on 5-hydroxymethylfurfural can reach 22.50 percent at most, and the prepared biscuit is crisp and delicious and has pleasant color and luster.

A preparation method of butter crisp biscuits is characterized by comprising the following steps:

s1: softening butter at room temperature, beating with egg beater for 2min, adding sucrose powder, and stirring for 3 min;

s2: breaking shell of fresh egg, mixing egg white and yolk to obtain whole egg liquid, adding the whole egg liquid, beating for 3min, and adding chitosan powder;

s3: and finally adding fine low-gluten flour which is sieved by a 30-mesh sieve in advance, fully and uniformly mixing the fine low-gluten flour with a flour mixer to form dough, rolling the dough into a round dough with the diameter of 5cm and the thickness of 3mm, putting the dough into an oven with the upper fire of 170 ℃ and the lower fire of 170 ℃ to bake for 12min, cooling and packaging.

The proportion of the chitosan powder added is strictly controlled, and the thickness of the dough blank is strictly controlled within 3 +/-0.1 mm.

Advantageous effects

The preparation method is simple, and the butter crisp biscuit product with low content of 5-hydroxymethylfurfural can be prepared by adding chitosan powder in a reasonable proportion into butter crisp biscuit ingredients. Compared with the conventional biscuit, the butter biscuit with low content of 5-hydroxymethylfurfural can effectively reduce gene mutation or DNA chain breakage of people, and potential carcinogenic risk. The additive chitosan is a natural hydrophilic colloid, has biocompatibility and no toxicity, and has the effects of bacteriostasis, anticorrosion and the like. Meanwhile, the biscuit prepared by the formula disclosed by the invention is crisp and delicious and has pleasant color.

Drawings

FIG. 1 is a schematic view of the implementation of strict control of dough thickness;

FIG. 2 is a graph of the effect of inhibitors on 5-hydroxymethylfurfural formation in butter crunchy cookies;

FIG. 3 is the appearance of a biscuit without added inhibitors;

figure 4 is the appearance of the cracker with chitosan added.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.

A butter crisp biscuit comprises 8-12 parts of butter, 8-12 parts of sucrose powder, 4-7 parts of whole egg liquid, 38-42 parts of low gluten flour, and 2.5-3.5 parts of chitosan powder.

A preparation method of butter crisp biscuits is characterized by comprising the following steps:

s1: softening butter at room temperature, beating with egg beater for 2min, adding sucrose powder, and stirring for 3 min;

s2: breaking shell of fresh egg, mixing egg white and yolk to obtain whole egg liquid, adding the whole egg liquid, beating for 3min, and adding chitosan powder;

s3: and finally adding fine low-gluten flour which is sieved by a 30-mesh sieve in advance, fully and uniformly mixing the fine low-gluten flour with a flour mixer to form dough, rolling the dough into a round dough with the diameter of 5cm and the thickness of 3mm, putting the dough into an oven with the upper fire of 170 ℃ and the lower fire of 170 ℃ to bake for 12min, cooling and packaging.

The proportion of the chitosan powder added is strictly controlled, and the thickness of the dough blank is strictly controlled within 3 +/-0.1 mm.

The liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS/MS) and other related detection technologies are used for carrying out hazard detection on biscuits with different formulas, as shown in figure 2, the addition of chitosan can effectively inhibit the generation of 5-hydroxymethylfurfural, and the inhibition rate of 5-hydroxymethylfurfural can reach 31.12%.

The sensory evaluation factor set U for the taste of the biscuit is { form, color, taste, texture, impurities }; comment set V ═ { good, general, bad }; among them, the amount is preferably (4 points), more preferably (3 points), usually (2 points), and less preferably (1 point). According to the importance of each index of the biscuit, the weight set X of the index is {5,5,10,2.5,2.5}, namely the shape is 5 points, the color is 5 points, the mouthfeel is 10 points, the texture is 2.5 points, and the impurity is 2.5 points. The final score R for each biscuit sensory evaluation is then:

to sum up, a sensory evaluation criteria table (Table 1)

TABLE 1 organoleptic evaluation criteria for butter crisp biscuits