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,再加入茶多酚粉末；(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茶多酚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晚期糖基化终末产物进行检测,茶多酚对黄油酥性饼干中结合态羧甲基赖氨酸、结合态羧乙基赖氨酸均有抑制效果,有效地降低了饼干中晚期糖基化终末产物的含量。(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 tea polyphenols 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. The method utilizes tea polyphenol powder with a certain proportion to prepare butter crisp biscuits, detects the dangerous object advanced glycosylation end products generated in the heating process of the biscuits, has the effect of inhibiting both combined carboxymethyl lysine and combined carboxyethyl lysine in the butter crisp biscuits by the tea polyphenol, and effectively reduces the content of the advanced glycosylation end products in the biscuits.)

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 0.6-0.7 part of tea polyphenol powder.

2. 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 tea polyphenols 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.

3. 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.

4. A method of making a butter crisp biscuit according to claim 2, characterized in that: the proportion of tea polyphenol powder added into the dough is strictly controlled, and the thickness of the dough is strictly controlled to be 3 +/-0.1 mm.

5. A method of making a butter crisp biscuit according to claim 2, characterized in that: the method can effectively reduce the advanced glycosylation end products generated by butter crisp biscuits similar to the making process, and the inhibition rate of the combined-state carboxymethyl lysine can reach 14.05 percent and the inhibition rate of the combined-state carboxyethyl lysine can reach 31.12 percent.

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 heat processing hazards such as Advanced Glycation end products (AGEs), which have been found to be associated with diabetes and its complications, cardiovascular disease, arthritis, cancer, osteoporosis and alzheimer's disease. Representative compounds of this class are: carboxymethyl lysine [ N- (carboxyymethyl) -lysine, CML ] and carboxyethyl lysine [ N- (carboxyyethyyl) -lysine, CEL ], so the CML and CEL content is often used to characterize the AGEs content in food products. The biscuit is a common portable baked food and a typical heat-processed food, so that the biscuit with the lowest AGEs content and the most suitable taste can be produced by researching a biscuit processing method.

Disclosure of Invention

The invention aims to provide a butter crisp biscuit and a preparation method thereof, which effectively reduce AGEs content by adding tea polyphenol powder and optimize 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 0.6-0.7 part of tea polyphenol 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 tea polyphenols 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 tea polyphenol powder added into the dough is strictly controlled, and the thickness of the dough is strictly controlled to be 3 +/-0.1 mm.

Advantageous effects

The making process is simple, and the butter crisp biscuit product with low content of the advanced glycosylation end product can be prepared by adding the tea polyphenol powder in a reasonable proportion into the butter crisp biscuit ingredients. Compared with the conventional biscuit, the butter crisp biscuit containing low-content advanced glycosylation end products can effectively reduce the risk of people suffering from diabetes and complications thereof, cardiovascular diseases, arthritis, cancer, osteoporosis, Alzheimer's disease and other diseases. The additive tea polyphenol is also a natural active antioxidant, and has the relevant activities of resisting aging, regulating blood fat, resisting virus, resisting tumor and the like. Meanwhile, the proportion of the formula is controlled, so that the prepared biscuit is crisp and delicious, has pleasant color and luster, and eliminates the fishy and astringent tastes possibly brought by the tea polyphenol.

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 different inhibitors on the formation of advanced glycation end products for butter shortbread biscuits;

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

figure 4 is the appearance of biscuits with added tea polyphenols.

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 0.6-0.7 part of tea polyphenol 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 tea polyphenols 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 tea polyphenol powder added into the dough is strictly controlled, and the thickness of the dough is strictly controlled to be 3 +/-0.1 mm.

The method is characterized in that hazard detection is carried out on biscuits with different formulas by liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS/MS) and other related detection technologies, as shown in figure 2, the addition of tea polyphenol can effectively inhibit the generation of carboxymethyl lysine and carboxyethyl lysine, the inhibition rate on combined state carboxymethyl lysine can reach 14.05%, and the inhibition rate on combined state carboxyethyl lysine 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