阅读说明：本技术 一种藜麦无糖饼干及其制备方法 (Quinoa sugar-free biscuit and preparation method thereof ) 是由 谭汉卿 谭仁钦 于 2019-09-23 设计创作，主要内容包括：本发明公开了一种藜麦无糖饼干及其制备方法,涉及无糖饼干技术领域,一种藜麦无糖饼干,所述藜麦无糖饼干包括以下重量份数的组分：小麦面粉100份、藜麦面粉10～30份、蚕豆粉10～12份、苹果皮粉8～10份、玉米淀粉8～12份、起酥油5～8份、脱脂奶粉5～8份、木糖醇5～8份及小苏打3～5份,本发明以部分藜麦面粉替代小麦面粉制作无糖饼干,并创造性地加入蚕豆粉和苹果皮粉,此前并未见有此相关产品和专利记载,一方面使营养更加的全面、充分,适宜糖尿病患者、减肥人群食用,另一方面采用科学的配比使成品饼干品相优良、口味较佳,是值得推广的健康食品。(The invention discloses quinoa sugar-free biscuit and a preparation method thereof, relates to the technical field of sugar-free biscuits, and discloses quinoa sugar-free biscuit which comprises the following components in parts by weight: 100 parts of wheat flour, 10-30 parts of quinoa flour, 10-12 parts of broad bean powder, 8-10 parts of apple peel powder, 8-12 parts of corn starch, 5-8 parts of shortening, 5-8 parts of skimmed milk powder, 5-8 parts of xylitol and 3-5 parts of baking soda.)

1. The quinoa sugar-free biscuit is characterized by comprising the following components in parts by weight: 100 parts of wheat flour, 10-30 parts of quinoa flour, 10-12 parts of broad bean powder, 8-10 parts of apple peel powder, 8-12 parts of corn starch, 5-8 parts of shortening, 5-8 parts of skimmed milk powder, 5-8 parts of xylitol and 3-5 parts of baking soda.

2. The quinoa sugar-free biscuit according to claim 1, characterized in that the quinoa sugar-free biscuit comprises the following components in parts by weight: 100 parts of wheat flour, 15 parts of quinoa flour, 10 parts of broad bean powder, 9 parts of apple peel powder, 8 parts of corn starch, 6 parts of shortening, 5 parts of skim milk powder, 5 parts of xylitol and 4 parts of baking soda.

3. The quinoa sugar-free biscuit according to claim 1, wherein said quinoa flour is prepared by grinding quinoa rice grade a and sieving with 100 mesh sieve.

4. The quinoa sugar-free biscuit according to claim 1, wherein the broad bean flour is prepared by peeling fresh broad beans, drying, crushing and sieving with a 100-mesh sieve.

5. The quinoa sugar-free biscuit according to claim 1, wherein the apple peel powder is prepared by color-protecting fresh apple peel, drying, crushing and sieving with a 100-mesh sieve.

6. The preparation method of the quinoa sugar-free biscuit is characterized by comprising the following steps:

A. weighing the raw material components according to the required weight parts, adding the raw material components into a stirrer, uniformly mixing and stirring the raw material components into dough;

B. rolling and forming the dough into a cake blank by a rolling and printing machine;

C. baking the cake blank in an electric oven at the temperature of 195-210 ℃ for 10-13 min;

D. and after baking, naturally cooling to the water content of below 3 percent at the temperature of 25-30 ℃.

Technical Field

The invention relates to the technical field of sugar-free biscuits, and particularly relates to a quinoa sugar-free biscuit and a preparation method thereof.

Background

The sugar-free biscuit is elaborately made by adding a sugar-free raw material, namely maltitol, to replace white granulated sugar on the basis of making common biscuits. The sugar-free biscuit not only keeps the flavor characteristics of the biscuit, but also has more remarkable effect in the aspect of food therapy. Maltitol has the function of preventing decayed teeth, has low calorie content, does not increase blood sugar in human bodies, can promote the absorption of calcium and reduce the formation of fat, so the maltitol is very suitable for patients with diabetes and obesity and people who love slim figures to eat. The maltitol is added into food to be made into sugar-free food, which is the fashionable diet of people in the 21 st century.

Quinoa is rich in high-quality protein, healthy oil and nutrient substances such as calcium, iron, zinc, vitamin E and the like, also contains functional components such as saponin, polyphenol, flavone and the like, has the effects of improving the health of people, preventing cancer, allergy and inflammation and reducing cardiovascular diseases, and is called as super grain, future food, food mother and child or nutritional gold by international nutriologists. After 2004 "international rice year" and 2008 "international potato year", 2013 was set as "international quinoa year" on the 67 th united nations congress, and quinoa was formally recommended by the Food and Agriculture Organization (FAO) of the united nations as "total nutrient food" most suitable for human beings and listed as one of 10 global healthy nutrient foods. In recent years, the quinoa industry has attracted attention of governments, scholars and merchants of various countries, and has great market potential.

The sugar-free biscuits made from quinoa flour have high requirements on the content, and if the proportion of quinoa flour replacing wheat flour is too high, the components in the raw materials cannot be well bonded together, so that the quality of the biscuits is influenced.

Disclosure of Invention

The invention aims to: the quinoa sugar-free biscuit and the preparation method thereof are provided, and the problems that the content of the quinoa sugar-free biscuit prepared from quinoa flour is high, and if the proportion of quinoa flour replacing wheat flour is too high, components in the raw materials cannot be well bonded together, and the quality of the biscuit is influenced are solved.

The technical scheme adopted by the invention is as follows:

the quinoa sugar-free biscuit comprises the following components in parts by weight: 100 parts of wheat flour, 10-30 parts of quinoa flour, 10-12 parts of broad bean powder, 8-10 parts of apple peel powder, 8-12 parts of corn starch, 5-8 parts of shortening, 5-8 parts of skimmed milk powder, 5-8 parts of xylitol and 3-5 parts of baking soda.

Further, the quinoa sugar-free biscuit comprises the following components in parts by weight: 100 parts of wheat flour, 15 parts of quinoa flour, 10 parts of broad bean powder, 9 parts of apple peel powder, 8 parts of corn starch, 6 parts of shortening, 5 parts of skim milk powder, 5 parts of xylitol and 4 parts of baking soda.

Furthermore, the quinoa flour is prepared by grinding grade A quinoa rice and sieving with a 100-mesh sieve.

Further, the broad bean powder is prepared by peeling fresh broad beans, drying, crushing and sieving with a 100-mesh sieve.

Further, the apple peel powder is prepared by color protection, drying, crushing and 100-mesh sieving of fresh apple peel.

A preparation method of quinoa sugar-free biscuits specifically comprises the following steps:

A. weighing the raw material components according to the required weight parts, adding the raw material components into a stirrer, uniformly mixing and stirring the raw material components into dough;

B. rolling and forming the dough into a cake blank by a rolling and printing machine;

C. baking the cake blank in an electric oven at the temperature of 195-210 ℃ for 10-13 min;

D. naturally cooling the roasted product to the water content of below 3 percent at the temperature of 25-30 ℃;

the quinoa selected by the invention is a whole-grain full-nutrition complete protein alkaline food, the embryo accounts for 30% of the seed, and has nutritional activity, the protein content of high-quality quinoa is up to 16% -22% (20% of beef), the quinoa has the same quality as milk powder and meat, is rich in multiple amino acids, wherein all 9 essential amino acids necessary for human body are contained, the proportion is proper and easy to absorb, particularly the quinoa is rich in lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other mineral substances which are lacked in plants, the quinoa is rich in unsaturated fatty acid, flavonoid, B vitamins, E vitamins, choline, betaine, folic acid, alpha-linolenic acid, beta-glucan and other beneficial compounds, the dietary cellulose content is up to 7.1%, the cholesterol is 0, the quinoa is free of gluten, low fat, low calorie (305kcal/100g), hypoglycemia (GI glycemic value 35, blood glucose level 55) is almost the best of the common foods.

The broad beans selected by the invention contain protein, carbohydrate, crude fiber, phospholipid, choline and vitamin B₁Vitamin B₂Nicotinic acid, calcium, iron, phosphorus, potassium and the likeThe mineral is rich in phosphorus and potassium. The broad beans are sweet and slightly pungent in flavor, enter spleen and stomach channels, and have the effects of treating diseases such as spleen-stomach deficiency, edema and the like.

The apple peel selected by the invention has stronger oxidation resistance than pulp, the oxidation resistance of the apple peel is higher than that of other fruits and vegetables, and the oxidation resistance of the peel of common big and small apples is equivalent to that of 800mg vitamin C; the octacosanol in the apple peel also has the effects of resisting fatigue and enhancing physical strength, and the apple peel can inhibit the enzymatic activity of dental calculus and the growth of bacteria in oral cavity, has the function of corrosion resistance and can protect teeth. It also has effects in whitening and caring skin, preventing melanin generation, and caring skin.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

according to the invention, part of quinoa flour is used for replacing wheat flour to prepare sugar-free biscuits, and the broad bean flour and the apple peel flour are creatively added, so that related products and patent records are not seen before, on one hand, the biscuits are more comprehensive and sufficient in nutrition and suitable for diabetics and weight-losing people to eat, and on the other hand, the biscuits are excellent in taste and good in taste by adopting a scientific proportion, and are healthy food worthy of popularization.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.