阅读说明：本技术 一种低糖高蛋白的高营养饼干及其制作方法 (kinds of low-sugar high-protein high-nutrition biscuits and preparation method thereof ) 是由 钟凤林 尚春雨 黄晨馨 王晋 马家易 王树彬 许茹 解洪磊 何晓丽 段炼 陈伟森 于 2019-11-29 设计创作，主要内容包括：本发明提供一种低糖高蛋白的高营养饼干及其制作方法,其配方按质量比如下,低筋面粉：木糖醇：白砂糖：鸡蛋：薄荷叶粉：三叶木通花精油：橄榄油：牛奶：黄粉虫蛋白粉=100：30：10：15：8：6：16：10：5。加工过程中将三叶木通花、薄荷叶、黄粉虫等进一步加工作为本发明原料备用,最后按配方比例调制成面团,面团入模具,制作成各种形状,置于微波炉中190~200℃烘烤10分钟。本发明将三叶木通花精油、黄粉虫蛋白、薄荷叶粉相结合添加入饼干中,原料无任何化学添加,饼干具有低糖高蛋白、营养价值高、风味独特等特点,且本产品适合各类人群食用。(The invention provides low-sugar high-protein high-nutrition biscuits and a preparation method thereof, the formula comprises, by mass, low-gluten flour, xylitol, white granulated sugar, eggs, mint leaf powder, akebia trifoliata flower essential oil, olive oil, milk, tenebrio molitor protein powder = 100: 30: 10: 15: 8: 6: 16: 10: 5. during the processing, akebia trifoliata flower, mint leaf, tenebrio molitor and the like are processed in steps to serve as raw materials for standby, finally, the raw materials are prepared into dough according to the formula proportion, the dough is put into a mold to be made into various shapes, and the dough is placed into a microwave oven to be baked for 10 minutes at 190-200 ℃.)

The low-sugar high-protein high-nutrition biscuits are characterized by comprising low-gluten flour, xylitol, white granulated sugar, eggs, mint leaf powder, akebia trifoliata flower essential oil, olive oil, milk and tenebrio molitor protein powder, wherein the mass ratio of the low-gluten flour to the white granulated sugar to the eggs to the mint leaf powder to the akebia trifoliata flower essential oil to the olive oil to the milk to the tenebrio molitor protein powder is 100: 30: 10: 15: 8: 6: 16.

2, methods for making low-sugar high-protein high-nutrition biscuits, which is characterized by comprising the following steps:

a) preparing akebia trifoliata flower essential oil: cleaning incompletely opened caulis akebiae trifoliate flowers, drying in an oven at 90 ℃ for 4-5 hours until the flowers are dry, grinding into powder by using a high-speed grinder, and sieving by using a 160-mesh sieve according to a liquid-material ratio of 17-21: adding water 1 ml/g, mixing, ultrasonic treating in 40-60 deg.C warm water for 20-40min, distilling for 118min, adding 1/4 distillate volume 70% ethanol into distillate, shaking, standing, removing water layer, pouring ethanol layer into a collecting bottle, and naturally volatilizing ethanol to obtain folium Menthae powder and caulis Akebiae flower essential oil;

b) preparing tenebrio molitor protein powder: selecting 2.5 cm of adult tenebrio molitor, culturing for 24 h at 20-30 deg.C and 60-70% relative humidity, removing excessive impurities in vivo, cleaning, and mixing at a solid-to-liquid ratio of 1: 5 adding water, beating into homogenate by a grinder, adjusting the pH value to 4.0, steaming and boiling under high pressure for 5-15min, cooling to room temperature, adjusting the pH value to 5.6-7.6, adding 1/100 mass papain for hydrolysis for 4-6h, then inactivating enzyme, centrifuging the solution, filtering the centrifuged upper layer liquid, putting the filtrate into a microwave oven for inactivating enzyme for 10-30s, adding 35 mass percent of composite amino acid liquid into the inactivated filtrate, wherein the volume ratio of the amino acid liquid to the inactivated filtrate is 1: 10, carrying out spray drying operation at the inlet temperature of 120 ℃ and the inlet flow of 20% to obtain tenebrio molitor protein powder;

c) preparing mint leaf powder: drying fresh mint leaves at 90 ℃ and grinding the fresh mint leaves into mint leaf powder for later use;

d) preparing raw materials according to the mass ratio of the formula;

e) making dough: adding low-gluten flour, tenebrio molitor protein powder, mint leaf powder and akebia trifoliata flower essential oil according to a mass ratio, uniformly mixing, slowly adding olive oil and milk, uniformly stirring, adding xylitol and white sugar, finally adding egg liquid, kneading into smooth dough, and standing at room temperature for 30 minutes;

f) a step of reverse molding, which is to put the dough prepared in the step of into molds with different shapes to prepare biscuit blanks with different shapes;

g) baking: baking the processed biscuit in a microwave oven at 190-200 ℃ for 10 minutes;

h) and (3) packaging, namely sterilizing and packaging the baked biscuits to obtain kinds of low-sugar high-protein high-nutrition biscuits.

3. The method according to claim 2, characterized in that it comprises the following steps:

a) preparing akebia trifoliata flower essential oil: cleaning incompletely opened caulis akebiae trifoliate flowers, drying in an oven at 90 ℃ for 4-5 hours until the flowers are dry, grinding into powder by using a high-speed grinder, and sieving by using a 160-mesh sieve according to a liquid-material ratio of 19: adding water 1 ml/g, mixing, ultrasonic treating in 50 deg.C warm water for 30min, distilling for 118min, adding 1/4 distillate volume 70% ethanol into distillate, shaking, standing, removing water layer, pouring ethanol layer into collection bottle, and naturally volatilizing ethanol to obtain folium Menthae powder and caulis Akebiae flower essential oil;

b) preparing tenebrio molitor protein powder: selecting 2.5 cm of adult tenebrio molitor, culturing for 24 h at 20-30 deg.C and 60-70% relative humidity, removing excessive impurities in vivo, cleaning, and mixing at a solid-to-liquid ratio of 1: 5 adding water, beating into homogenate by a grinder, adjusting the pH value to 4.0, steaming at high pressure for 10min, cooling to room temperature, adjusting the pH value to 6.6, adding 1/100 papain with the mass of the homogenate for hydrolysis for 4h, then inactivating enzyme, centrifuging the solution, filtering the centrifuged upper layer liquid, putting the filtrate into a microwave oven for inactivating enzyme for 20s, adding 35% composite amino acid liquid into the inactivated enzyme filtrate, wherein the volume ratio of the amino acid liquid to the inactivated enzyme filtrate is 1: 10, carrying out spray drying operation at the inlet temperature of 120 ℃ and the inlet flow of 20% to obtain tenebrio molitor protein powder;

c) preparing mint leaf powder: drying fresh mint leaves at 90 ℃ and grinding the fresh mint leaves into mint leaf powder for later use;

d) preparing raw materials according to the mass ratio of the formula;

e) making dough: adding low-gluten flour, tenebrio molitor protein powder, mint leaf powder and akebia trifoliata flower essential oil according to a mass ratio, uniformly mixing, slowly adding olive oil and milk, uniformly stirring, adding xylitol and white sugar, finally adding egg liquid, kneading into smooth dough, and standing at room temperature for 30 minutes;

f) a step of reverse molding, which is to put the dough prepared in the step of into molds with different shapes to prepare biscuit blanks with different shapes;

g) baking: baking the processed biscuit in a microwave oven at 190-200 ℃ for 10 minutes;

h) and (3) packaging, namely sterilizing and packaging the baked biscuits to obtain kinds of low-sugar high-protein high-nutrition biscuits.

Technical Field

The invention relates to the technical field of biscuit manufacture, in particular to low-sugar high-protein healthy and nutritional high-nutrition biscuits.

Background

The biscuit is foods suitable for both the old and the young, is rich in nutrition, is storage-resistant, has unique flavor and loose mouthfeel, is deeply favored by people, and is common auxiliary snack foods, but most biscuits in the current market have the problems of adding various artificially synthesized additives, having a single mouthfeel , high sugar content and high fat content and the like, so the biscuit with high nutritive value, which is prepared by taking high-protein and low-fat yellow mealworms as a raw material, adding the thin lotus leaf powder and the akebia trifoliata flower essential oil with the effects of refreshing, benefiting qi, beautifying and resisting cancer, can provide consumers with a better biscuit choice in models in the current biscuit market.

Disclosure of Invention

The invention aims to develop healthy foods, namely low-sugar high-protein high-nutrition biscuits, which have high nutritional value, unique flavor, loose mouthfeel and no chemical additives.

In order to realize the excellent low-sugar high-protein high-nutrition biscuit formula, the formula comprises, by mass, low-gluten flour, xylitol, white granulated sugar, eggs, mint leaf powder, akebia trifoliata flower essential oil, olive oil, milk and tenebrio molitor protein powder = 100: 30: 10: 15: 8: 6: 16: 10: 5.

The making method of kinds of low-sugar high-protein high-nutrition biscuits comprises the following steps:

a) preparing akebia trifoliata flower essential oil: cleaning incompletely opened caulis akebiae trifoliate flowers, drying in an oven at 90 ℃ for 4-5 hours until the flowers are dry, grinding into powder by using a high-speed grinder, and sieving by using a 160-mesh sieve according to a liquid-material ratio of 17-21: adding water 1 ml/g, mixing, ultrasonic treating in 40-60 deg.C warm water for 20-40min, distilling for 118min, adding 1/4 distillate volume 70% ethanol into distillate, shaking, standing, removing water layer, pouring ethanol layer into a collecting bottle, and naturally volatilizing ethanol to obtain folium Menthae powder and caulis Akebiae flower essential oil;

b) preparing tenebrio molitor protein powder: selecting 2.5 cm of adult tenebrio molitor, culturing for 24 h at 20-30 deg.C and 60-70% relative humidity, removing excessive impurities in vivo, cleaning, and mixing at a solid-to-liquid ratio of 1: 5 adding water, beating into homogenate by a pulverizer, adjusting the pH value to 4.0, steaming and boiling under high pressure for 5-15min, cooling to room temperature, adjusting the pH value to 5.6-7.6, adding 1/100 papain with the mass of the homogenate for hydrolysis for 4-6h, then inactivating enzyme, centrifuging the solution, filtering the centrifuged upper layer liquid, putting the filtrate into a microwave oven for inactivating enzyme for 10-30s, adding 35% composite amino acid liquid (Chengdu chelate biotechnology limited) into the inactivated filtrate, wherein the volume ratio of the amino acid liquid to the inactivated filtrate is 1: 10, carrying out spray drying operation at the inlet temperature of 120 ℃ and the inlet flow of 20% to obtain tenebrio molitor protein powder;

c) preparing mint leaf powder: drying fresh mint leaves at 90 ℃ and grinding the fresh mint leaves into mint leaf powder for later use;

d) preparing raw materials according to the mass ratio of the formula;

e) making dough: adding low-gluten flour, tenebrio molitor protein powder, mint leaf powder and akebia trifoliata flower essential oil according to a mass ratio, uniformly mixing, slowly adding olive oil and milk, uniformly stirring, adding xylitol and white sugar, finally adding egg liquid, kneading into smooth dough, and standing at room temperature for 30 minutes;

f) a step of reverse molding, which is to put the dough prepared in the step of into molds with different shapes to prepare biscuit blanks with different shapes;

g) baking: baking the processed biscuit in a microwave oven at 190-200 ℃ for 10 minutes;

h) and (3) packaging, namely sterilizing and packaging the baked biscuits to obtain kinds of low-sugar high-protein high-nutrition biscuits.

Preferably, the method comprises the following steps:

a) preparing akebia trifoliata flower essential oil: cleaning incompletely opened caulis akebiae trifoliate flowers, drying in an oven at 90 ℃ for 4-5 hours until the flowers are dry, grinding into powder by using a high-speed grinder, and sieving by using a 160-mesh sieve according to a liquid-material ratio of 19: adding water 1 ml/g, mixing, ultrasonic treating in 50 deg.C warm water for 30min, distilling for 118min, adding 1/4 distillate volume 70% ethanol into distillate, shaking, standing, removing water layer, pouring ethanol layer into collection bottle, and naturally volatilizing ethanol to obtain folium Menthae powder and caulis Akebiae flower essential oil;

b) preparing tenebrio molitor protein powder: selecting 2.5 cm of adult tenebrio molitor, culturing for 24 h at 20-30 deg.C and 60-70% relative humidity, removing excessive impurities in vivo, cleaning, and mixing at a solid-to-liquid ratio of 1: 5 adding water, pulping into homogenate by a pulverizer, adjusting the pH value to 4.0, cooking for 10min under high pressure, cooling to room temperature, adjusting the pH value to 6.6, adding 1/100 papain with the mass of the homogenate for hydrolysis for 4h, then inactivating enzyme, centrifuging the solution, filtering the centrifuged supernatant, putting the filtrate into a microwave oven for inactivating enzyme for 20s, adding 35% composite amino acid liquid (Chengdu chelate biotechnology limited) into the inactivated enzyme filtrate, wherein the volume ratio of the amino acid liquid to the inactivated enzyme filtrate is 1: 10, carrying out spray drying operation at the inlet temperature of 120 ℃ and the inlet flow of 20% to obtain tenebrio molitor protein powder;

c) preparing mint leaf powder: drying fresh mint leaves at 90 ℃ and grinding the fresh mint leaves into mint leaf powder for later use;

d) preparing raw materials according to the mass ratio of the formula;

e) making dough: adding low-gluten flour, tenebrio molitor protein powder, mint leaf powder and akebia trifoliata flower essential oil according to a mass ratio, uniformly mixing, slowly adding olive oil and milk, uniformly stirring, adding xylitol and white sugar, finally adding egg liquid, kneading into smooth dough, and standing at room temperature for 30 minutes;

f) a step of reverse molding, which is to put the dough prepared in the step of into molds with different shapes to prepare biscuit blanks with different shapes;

g) baking: baking the processed biscuit in a microwave oven at 190-200 ℃ for 10 minutes;

h) and (3) packaging, namely sterilizing and packaging the baked biscuits to obtain kinds of low-sugar high-protein high-nutrition biscuits.

The invention has the beneficial effects that xylitol can effectively reduce cariogenic bacteria in the oral cavity, the incidence rate of upper respiratory tract infection and bronchopneumonia can be greatly reduced besides the effect of effectively preventing the caries, the invention can effectively improve liver function and fatty liver resistance for patients with liver diseases, the generation of harmful ketone bodies in human bodies can be reduced, the obesity and worry can not be caused by eating, and the weight can be reduced.

The high-nutrition biscuits with low sugar and high protein, disclosed by the invention, are safe and reliable to eat, meet the requirements of consumers, are healthy food, open up new ways for deep processing of the flour weevils, provide better biscuits for consumers, and have great economic value.

Detailed Description

The invention is illustrated in the following example .

The optimal tenebrio molitor protein powder, the optimal mint leaf powder and the optimal akebia trifoliata flower essential oil are screened, and the details are shown in an embodiment 1 and an embodiment 2: