阅读说明：本技术 一种食用植物纤维营养曲奇饼干的制作方法 (Method for making edible plant fiber nutritional cookies ) 是由 不公告发明人 于 2018-06-20 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及一种食用植物纤维营养曲奇饼干的制作方法。其特征包含以下三个步骤(1)高温压差破壁技术处理食用植物纤维；(2)将处理后的食用植物纤维进行干燥、粉碎制成纤维粉；(3)将纤维粉与小麦面粉复配制作营养曲奇饼干。采用高温压差破壁技术处理杂粮麸皮,从根本上解决了其口感粗糙、发苦发涩、不易消化的问题,并且延长了杂粮麸皮的保质期。将食用植物纤维添加到曲奇饼干中,既提高了曲奇饼干的营养性和多样性,又赋予了曲奇饼干独特的风味,长期食用对糖尿病、高血脂和心血管疾病等都有很好的预防作用,具有广阔的市场前景。(The invention relates to the technical field of food processing, in particular to a method for making edible plant fiber nutritional cookies. The method is characterized by comprising the following three steps of (1) treating the edible plant fiber by a high-temperature differential pressure wall breaking technology; (2) drying and crushing the treated edible plant fiber to prepare fiber powder; (3) the fiber powder and the wheat flour are compounded to prepare the nutritional cookie. The high-temperature differential pressure wall breaking technology is adopted to treat the coarse cereal bran, so that the problems of coarse taste, bitter and astringent taste and difficult digestion are fundamentally solved, and the quality guarantee period of the coarse cereal bran is prolonged. The edible plant fiber is added into the cookies, so that the nutrition and the diversity of the cookies are improved, the unique flavor of the cookies is endowed, the cookies have good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time, and the cookies have wide market prospect.)

1. A method for making edible plant fiber nutritious cookies is characterized by comprising the following three steps:

(1) processing edible plant fiber by high temperature pressure difference wall breaking technology;

(2) drying and crushing the treated edible plant fiber to prepare fiber powder;

(3) the fiber powder and the wheat flour are compounded to prepare the nutritional cookie.

2. The method for making the edible plant fiber nutritious cookie according to claim 1, wherein the edible plant fiber is one or more of wheat bran, oat bran, barley bran, buckwheat bran, sorghum seed coat, millet seed coat, corn seed coat, soybean seed coat, red bean seed coat, mung bean seed coat, and black bean seed coat.

3. The method for making the edible plant fiber nutritious cookie as claimed in claim 1, wherein the parameters of the high temperature pressure difference wall breaking technology are 5% ~ 40% of the initial water content of the edible plant fiber raw material, 0.2 ~ 0.8MPa of steam pressure, and 1 ~ 10min of the pressing time.

4. The method for making the edible plant fiber nutritious cookie biscuit according to claim 1, wherein the thickness of the fiber powder is 40 ~ 200 meshes.

5. The method for making the edible plant fiber nutritional cookie according to claim 1, wherein the mass ratio of the compound fiber powder to the wheat flour is 3:7 ~ 1: 99.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making edible plant fiber nutritional cookies.

Background

The cookies are popular leisure convenient food, are crispy, sweet and delicious in taste and convenient to carry, and become the first choice of modern people for guests to send gifts and daily snacks. However, in terms of the content of the nutrient components of the cookie, the traditional milk-flavor cookie is single in nutrition, high in sugar content and fat content and lack of important nutrients such as dietary fibers. With the improvement of living standard of people, high-fat and high-oil foods are excessively ingested, the intake of dietary fiber is gradually reduced, and the incidence of 'civilization disease' is gradually increased by eating cookies.

The minor cereal bran contains rich dietary fiber, is an important source of edible plant fiber, is low in price, has high contents of vitamins, mineral substances and the like, and has a good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time. The coarse cereal bran serving as a natural food additive is added into the cookie biscuit, so that the cookie biscuit is endowed with unique taste, the nutrition and the diversity of the cookie biscuit are improved to a great extent, but the coarse cereal bran is rough in taste, bitter and astringent in taste and not easy to digest, is mainly used as animal feed at present, and causes great waste of food resources.

Chinese patent 104381396A discloses a gluten-free protein biscuit made from sweet potato crude dietary fiber and a preparation method thereof, wherein the crude dietary fiber is processed by methods such as extrusion puffing, microwave treatment and the like; chinese patent 106212616A discloses a method for making a composite dietary fiber biscuit, Chinese patent 105707671A discloses a high-wheat bran dietary fiber biscuit powder, and dietary fibers are obtained by adopting an enzymolysis method; chinese patent 106417483A discloses a processing method of lactobacillus fermented five-cereal red date biscuits, which adopts a method of directly adding cereal flour into the biscuits, and does not fundamentally solve the problems of coarse cereal bran taste and difficult digestion. In addition, the method for improving the soluble dietary fiber by fermentation has the defects of expensive matched equipment and higher cost.

The invention provides a method for making edible plant fiber nutritious cookies, wherein the edible plant fiber is prepared by utilizing an instant high-temperature differential pressure treatment technology to destroy the skin layer structure of coarse cereals so as to fully release the nutritional ingredients of the coarse cereals. In addition, the high-temperature differential pressure wall breaking treatment promotes the coarse cereal bran to have Maillard reaction, so that the coarse cereal bran is endowed with more intense fragrance, the content of insoluble dietary fiber and phytic acid in the coarse cereal bran is greatly reduced, and the problems of coarse cereal bran, such as rough taste, bitter and astringent taste and difficult digestion are fundamentally solved. The processed coarse cereal bran is added into the cookies, so that the nutrition and diversity of the cookies are improved, and the unique flavor of the cookies is endowed.

Disclosure of Invention

The invention provides a method for making edible plant fiber nutritional cookies, which solves the problem that the cookies are lack of dietary fibers, so that the cookies are greatly improved in nutrition and diversity and are endowed with unique flavor.

The technical scheme adopted by the invention is as follows:

a method for making edible plant fiber nutritious cookies is characterized by comprising the following three steps:

(1) processing edible plant fiber by high temperature pressure difference wall breaking technology;

(2) drying and crushing the treated edible plant fiber to prepare fiber powder;

(3) the fiber powder and the wheat flour are compounded to prepare the nutritional cookie.

The manufacturing method comprises the following specific steps:

(1) the edible plant fiber powder is prepared by soaking testa Tritici of miscellaneous cereals with initial water content of 5% ~ 40% in a reaction tank under steam pressure of 0.2 ~ 0.8.8 MPa for 1 ~ 10min, and instantly releasing pressure.

(2) And (3) collecting the treated coarse cereal bran, and drying the coarse cereal bran in a forced air drying oven at 60 ℃ for 12 h.

(3) Crushing the dried coarse cereal bran by using a universal crusher, then sending the crushed coarse cereal bran into an airflow crusher for secondary crushing, collecting coarse cereal fiber powder, and sieving to obtain coarse cereal fiber powder with the fineness of 40 ~ 200 meshes.

(4) The edible dietary fiber nutritional biscuit is prepared from the following ingredients, by mass, 100g of fiber powder and 100g of wheat flour, 27g of butter, 18g of white granulated sugar, 0.6g of salt, 82g of pure milk, 0.4g of baking powder, 50g of eggs and 5g of edible oil, wherein the mass ratio of the fiber powder to the wheat flour is 3:7 ~ 1: 99.

(5) The edible plant fiber nutritious biscuit is produced through softening butter, adding sugar and salt, stirring, adding egg liquid, beating to white color and expanded volume, sieving with milk powder, wheat flour and fiber powder, adding soaking powder dissolved in small amount of water, stirring with scraper, spreading in decorating bag, extruding in tray, baking in 200 deg.c oven with surface fire at 180 deg.c for 20 ~ 30min to obtain the nutritious biscuit.

The technology has the advantages that:

1. the primary degradation of macromolecules such as dietary fibers and the like in the coarse cereal bran can be realized through a high-temperature differential pressure wall breaking technology, the structure of the coarse cereal bran layer is damaged, the dissolution of nutrient components is promoted, and the digestibility of various substances in the coarse cereal bran is improved; 2. the problems of coarse taste, astringent taste, bitter taste, difficult digestion and the like of the coarse cereal bran can be fundamentally improved through a high-temperature differential pressure wall breaking technology, and the nutritional functionality and diversity of the cookie biscuits are improved; 3. the coarse cereal bran nutrition cookies are aromatic in flavor, fine and smooth in taste and good in palatability, and have a good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time. 4. The active enzyme in the minor cereal bran can be inactivated by high-temperature differential pressure treatment, and the problem that the minor cereal bran is difficult to store is solved.

Detailed Description

The method for processing edible plant fiber to make nutritional steamed bread provided by the invention by using a high-temperature differential pressure wall breaking technology is described in detail below by combining specific embodiments. The described embodiments are intended to better explain the present invention rather than to limit the scope of the claims, and all modifications and variations that are based on the basic idea of the invention are intended to be covered by the claims.