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,再加入茶多酚粉末和壳聚糖粉末充分混匀；(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以及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晚期糖基化终末产物和5-羟甲基糠醛具有高效抑制作用。(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, adding tea polyphenols powder and chitosan powder, and mixing; (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 butter crisp biscuits are prepared by using the tea polyphenol powder and the chitosan powder according to a certain proportion, and have an efficient inhibition effect on the harmful substances, namely the advanced glycosylation end products and the 5-hydroxymethylfurfural generated in the heating process of 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, 0.6-0.7 part of tea polyphenol powder and 2.5-3.5 parts of chitosan 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, adding tea polyphenols powder and chitosan powder, and mixing;

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 and chitosan powder added into the dough is strictly controlled, and the thickness of the dough is strictly controlled within 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 and 5-hydroxymethylfurfural produced by butter crisp biscuits similar to the making process, the inhibition rate of the combined carboxymethyllysine can reach 9.24-19.64%, the inhibition rate of the combined carboxyethyllysine can reach 21.06-37.31%, and the inhibition rate of the 5-hydroxymethylfurfural can reach 19.62% at most.

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) and 5-Hydroxymethylfurfural (HMF), 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. HMF is an endogenous, harmful substance of food, present in almost all heated foods, and is cytotoxic when present at concentrations that can irritate the eyes, upper respiratory tract, skin and mucous membranes. Eating food containing too much HMF may result in gene mutation and cause DNA strand breaks with potential carcinogenic risk. 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 AGEs and HMF content and the most appropriate taste can be produced.

Disclosure of Invention

The invention aims to provide a butter crisp biscuit and a preparation method thereof, which effectively reduce the contents of AGEs and HMF by adding tea polyphenol powder and 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, 0.6-0.7 part of tea polyphenol powder, 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, adding tea polyphenols powder and chitosan powder, and mixing;

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

Advantageous effects

The preparation method is simple, and the low-content advanced glycosylation end product and the 5-hydroxymethylfurfural butter crisp biscuit product can be prepared by adding the tea polyphenol powder and the chitosan powder in a reasonable proportion into butter crisp biscuit ingredients. Compared with the conventional biscuit, the butter biscuit containing low content of advanced glycosylation end products and 5-hydroxymethylfurfural 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 inflammation, resisting tumor and the like. The additive chitosan is a natural hydrophilic colloid, has biocompatibility and no toxicity, and has the effects of bacteriostasis, anticorrosion and the like. After the two additives are added according to a certain proportion, the formation of combined AGEs and HMF can be obviously reduced at the same time. 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 a graph of the effect of different inhibitors on 5-hydroxymethylfurfural formation in butter crunchy cookies;

FIG. 4 is the appearance of a biscuit without added inhibitors;

FIG. 5 is the appearance of a biscuit with added tea polyphenols;

FIG. 6 is the appearance of a biscuit with tea polyphenols and chitosan added simultaneously.

Detailed Description

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

Tea polyphenol and chitosan group

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, 0.6-0.7 part of tea polyphenol powder, 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, adding tea polyphenols powder and chitosan powder, and mixing;

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

Chitosan group

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.

Tea polyphenols group

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.

Comparison group

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

Performing hazard detection on biscuits with different formulas by using liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS/MS) and other related detection technologies, wherein as shown in fig. 2-3, a control group is biscuits without tea polyphenol and chitosan, so that the method can effectively reduce the advanced glycosylation end products and 5-hydroxymethylfurfural produced by butter pastries similar to the manufacturing process, the inhibition rate on the combined carboxymethyllysine can reach 9.24-19.64%, the inhibition rate on the combined carboxyethyllysine reaches 21.06-37.31%, and the inhibition rate on the 5-hydroxymethylfurfural can reach 19.62%.

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 sensory evaluation criteria for butter crunchy cookies example one:

8 parts of butter, 8 parts of sucrose powder, 4 parts of whole egg liquid, 38 parts of low-gluten flour, 0.6 part of tea polyphenol powder and 2.5 parts of chitosan powder. Softening butter at room temperature, beating with egg beater for 2min, adding sucrose powder, and stirring for 3 min; 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 and chitosan powder; 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.