阅读说明：本技术 一种沙棘果渣饼干及其制备方法 (Sea-buckthorn pomace biscuit and preparation method thereof ) 是由 陈志玺 王亚妮 傅雨萌 吴若阳 于 2019-10-22 设计创作，主要内容包括：本发明公开了一种沙棘果渣饼干及其制备方法,涉及饼干制备技术领域,用于解决沙棘果渣开发利用率较低的问题,该沙棘果渣饼干以沙棘果渣和小麦粉为主要原料,辅以一定量的黄油、甜味剂、小苏打、水、盐和奶粉,依次经过原料预处理、辅料预处理、面团调制、面团压片、面片切片、面坯烘烤、饼干包装步骤得到,具有沙棘果渣利用率高,带有沙棘果渣特有滋味的优点。(The invention discloses a sea-buckthorn pomace biscuit and a preparation method thereof, relates to the technical field of biscuit preparation, and is used for solving the problem of low development and utilization rate of sea-buckthorn pomace.)

1. The sea-buckthorn pomace biscuit is characterized by comprising the following raw materials in parts by weight: 3.8-4.2 parts of sea buckthorn pomace powder, 65-75 parts of wheat flour, 5-6 parts of butter, 6-8 parts of sweetener, 0.5-1.5 parts of baking soda, 20-25 parts of water, 0.5-1.5 parts of salt and 6-7 parts of milk powder.

2. The sea buckthorn pomace biscuit of claim 1, wherein the sweetener is one or more of stevioside, licorice and saccharin sodium.

3. A method for preparing a seabuckthorn pomace biscuit as claimed in claim 1, comprising the following steps:

(1) pretreatment of raw materials: baking 3.8-4.2 parts of sea buckthorn pomace in a 65 ℃ oven for 6 hours, putting the dried sea buckthorn pomace in a grinder, grinding the dried sea buckthorn pomace, and sieving the ground sea buckthorn pomace with a 100-mesh sieve to obtain sea buckthorn pomace powder for later use;

(2) auxiliary material pretreatment: putting 5-6 parts of butter into a stainless steel cup, then putting the stainless steel cup into a constant-temperature water bath kettle at 75 ℃, and softening the butter into a liquid state to obtain liquid butter for later use;

(3) dough preparation: adding 65-75 parts of wheat flour, 3.8-4.2 parts of sea buckthorn pomace powder, 5-6 parts of liquid butter, 6-7 parts of milk powder, 0.5-1.5 parts of salt, 6-8 parts of sweetener and 0.5-1.5 parts of baking soda into a dough mixer in sequence, adding 20-25 parts of water into the dough mixer while adding the raw materials and auxiliary materials, controlling the temperature of the dough mixer at 36-38 ℃ to obtain dough, and standing the dough for 26-28 min;

(4) tabletting the dough: tabletting the dough obtained in the step (3) by using a tabletting machine to obtain pieces of 16cm by 2 mm;

(5) slicing a dough sheet: slicing the dough sheet obtained in the step (4) by using a cutter, and cutting into dough blanks of 4cm by 2 mm;

(6) baking the dough: stacking the dough blanks obtained in the step (5) on baking paper, and baking in an oven with the set temperature of 165-175 ℃ for 16-18min to obtain sea buckthorn pomace biscuits;

(7) and (3) biscuit packaging: cooling the sea buckthorn pomace biscuits to 39 ℃ at room temperature, then selecting well-formed sea buckthorn pomace biscuits, and sealing and packaging the well-formed sea buckthorn pomace biscuits by using a plastic bag.

Technical Field

The invention relates to the technical field of biscuit preparation, in particular to a sea-buckthorn pomace biscuit and a preparation method thereof, which are used for preparing biscuits with sea-buckthorn pomace.

Background

The sea buckthorn is perennial deciduous shrub or small arbor, is a small berry plant with excellent photophobia, water resistance, drought resistance and growth performance, is orange or orange, has special growth geographical position and is widely distributed in temperate regions of Eurasia.

Seabuckthorn fruits produced by seabuckthorn are rich in vitamin C, have the reputation of 'the king of vitamin C', at present, seabuckthorn fruit juice is mainly produced in a squeezing mode, then jam, jelly, candy, fruit vinegar, fruit wine, fruit yogurt, fruit juice enzyme and the like are prepared by the seabuckthorn fruit juice, a large amount of seabuckthorn fruit residues are generated in the process of squeezing the seabuckthorn fruits, and generally, the seabuckthorn fruit residues are discarded as processing waste, so that the nutrient substances such as flavone, vitamin B1, vitamin B2 and the like contained in the seabuckthorn fruit residues are lost.

At present, the development and utilization of the seabuckthorn pomace mainly concentrate on extracting and purifying pomace flavone, and other nutrient substances such as vitamin B1 and vitamin B2 contained in the seabuckthorn pomace are abandoned, so that the utilization rate is low.

Disclosure of Invention

The invention aims to: in order to solve the problems that the development of the sea-buckthorn pomace mainly focuses on the extraction and optimization of pomace flavone and the utilization rate is low, the invention provides the sea-buckthorn pomace biscuit and the preparation method thereof, which can fully develop and utilize the whole sea-buckthorn pomace and have high utilization rate.

The invention specifically adopts the following technical scheme for realizing the purpose:

a sea-buckthorn pomace biscuit comprises the following raw materials in parts by weight: 3.8-4.2 parts of sea buckthorn pomace powder, 65-75 parts of wheat flour, 5-6 parts of butter, 6-8 parts of sweetener, 0.5-1.5 parts of baking soda, 20-25 parts of water, 0.5-1.5 parts of salt and 6-7 parts of milk powder.

Further, the sweetener is one or more of stevioside, liquorice and saccharin sodium.

A preparation method of sea buckthorn pomace biscuits comprises the following steps:

(1) pretreatment of raw materials: baking 3.8-4.2 parts of sea buckthorn pomace in a 65 ℃ oven for 6 hours, putting the dried sea buckthorn pomace in a grinder, grinding the dried sea buckthorn pomace, and sieving the ground sea buckthorn pomace with a 100-mesh sieve to obtain sea buckthorn pomace powder for later use;

(2) auxiliary material pretreatment: putting 5-6 parts of butter into a stainless steel cup, then putting the stainless steel cup into a constant-temperature water bath kettle at 75 ℃, and softening the butter into a liquid state to obtain liquid butter for later use;

(3) dough preparation: adding 65-75 parts of wheat flour, 3.8-4.2 parts of sea buckthorn pomace powder, 5-6 parts of liquid butter, 6-7 parts of milk powder, 0.5-1.5 parts of salt, 6-8 parts of sweetener and 0.5-1.5 parts of baking soda into a dough mixer in sequence, adding 20-25 parts of water into the dough mixer while adding the raw materials and auxiliary materials, controlling the temperature of the dough mixer at 36-38 ℃ to obtain dough, and standing the dough for 26-28 min;

(4) tabletting the dough: tabletting the dough obtained in the step (3) by using a tabletting machine to obtain pieces of 16cm by 2 mm;

(5) slicing a dough sheet: slicing the dough sheet obtained in the step (4) by using a cutter, and cutting into dough blanks of 4cm by 2 mm;

(6) baking the dough: stacking the dough blanks obtained in the step (5) on baking paper, and baking in an oven with the set temperature of 165-175 ℃ for 16-18min to obtain sea buckthorn pomace biscuits;

(7) and (3) biscuit packaging: cooling the sea buckthorn pomace biscuits to 39 ℃ at room temperature, then selecting well-formed sea buckthorn pomace biscuits, and sealing and packaging the well-formed sea buckthorn pomace biscuits by using a plastic bag.

The invention has the following beneficial effects:

1. the sea-buckthorn pomace is crushed into sea-buckthorn pomace powder, and then the sea-buckthorn pomace powder is mixed with wheat flour and other raw materials to prepare the sea-buckthorn pomace biscuit, so that the sea-buckthorn pomace is integrally utilized, the utilization rate is high, and the sea-buckthorn pomace biscuit has the unique flavor of sea-buckthorn and is good in taste;

2. the sweetening agent is added into the sea-buckthorn pomace biscuits, so that the sour and astringent taste of the sea-buckthorn pomace can be effectively neutralized, and the taste of the sea-buckthorn pomace biscuits can be improved;

3. the sea buckthorn pomace biscuit disclosed by the invention is rich in various nutritional ingredients such as vitamin B1, vitamin B2 and flavone, and is rich in dietary fiber, so that the sea buckthorn pomace biscuit is chewy more compared with a common biscuit.

Detailed Description

In order that those skilled in the art will better understand the present invention, the following examples are provided to illustrate the present invention in further detail.