阅读说明：本技术 一种魔芋葡甘聚糖紫薯饼干及其制备方法 (A kind of konjaku glucomannan purple sweet potato biscuit and preparation method thereof ) 是由 庞杰 徐晓薇 李源钊 郭洋洋 陈晓涵 杜雨 于 2019-09-18 设计创作，主要内容包括：本发明涉及一种魔芋葡甘聚糖紫薯饼干及其制备方法。魔芋葡甘聚糖紫薯饼干的制备方法包括制备魔芋葡甘聚糖增稠剂、和面、烤制、成型包装。本发明以紫薯粉为原料,以魔芋葡甘聚糖为增稠剂,魔芋葡甘聚糖是可溶性膳食纤维,具有不含热量、有饱腹感的优点。本发明的魔芋葡甘聚糖紫薯饼干不仅口感酥脆、风味诱人,还有美容养颜、润肠通便、减脂瘦身的功效；同时成本低廉、工艺简单。本着健康的饮食理念,本发明克服了现有饼干热量高、含糖量高、食用过多易导致肥胖和血糖升高的缺陷。本发明的魔芋葡甘聚糖紫薯饼干具有低糖低脂、热量较普通饼干低的特点,其口感、热量、保健功效等各项性能都较市售饼干优异。(The present invention relates to a kind of konjaku glucomannan purple sweet potato biscuits and preparation method thereof.The preparation method of konjaku glucomannan purple sweet potato biscuit includes preparing konjaku glucomannan thickener and face, baking, shaping packaging.The present invention is using purple sweet potato powder as raw material, and using konjaku glucomannan as thickener, konjaku glucomannan is soluble dietary fiber, has the advantages that not containing heat, has satiety.The effect of not only crispy in taste, flavor are tempting for konjaku glucomannan purple sweet potato biscuit of the invention, and there are also beautifying face and moistering lotion, relax bowel and defecation, fat reducing weight reducings；Low in cost, simple process simultaneously.In line with healthy diet theory, the present invention overcomes existing biscuit heat height, sugar content is high, eats the excessive defect for easily leading to obesity and blood glucose rise.Konjaku glucomannan purple sweet potato biscuit of the invention has the characteristics that the more common biscuit of low-sugar low-fat, heat is low, and all more commercially available biscuit of the properties such as mouthfeel, heat, health-care efficacy is excellent.)

1. a kind of preparation method of konjaku glucomannan purple sweet potato biscuit, it is characterised in that preparation step is as follows:

(1) prepare konjaku glucomannan thickener: taking 0.5~1.0 part of konjaku glucomannan, be added 30~40 DEG C warm water 20~ 25 parts, stir into konjaku glucomannan glue；Take 30~35 parts of butter, 5~12 parts and 5~10 portions egg pulps of white granulated sugar, with beating Egg device is beaten to featheriness, is mixed with konjaku glucomannan liquid cement agitation, is obtained konjaku glucomannan thickener；

(2) and face: taking the konjaku glucomannan thickener of step (1), 15~25 parts of purple sweet potato powder, Self- raising flour 40~60 is added Part, 4~8 parts of low fat milk powder, mixing, and and at tack-free dough；

(3) it being baked: by the dough of step (2), putting the oven of preheating after equal part into as needed, 180 DEG C of roasting 30~35min take out, It is cooled to 30~40 DEG C；

(4) shaping packaging: by the biscuit after step (3) baking, vacuum packaging is after sterilization to get konjaku glucomannan purple sweet potato biscuit Finished product.

2. a kind of preparation method of konjaku glucomannan purple sweet potato biscuit according to claim 1, it is characterised in that the system Standby konjaku glucomannan thickener: taking 0.6 part of konjaku glucomannan, and 22 parts of warm water of 35 DEG C are added, stir into konjak portuguese gansu polyose Carbohydrate gum liquid；32 parts of butter are taken, 8 parts and 7 portions egg pulps of white granulated sugar are beaten to featheriness with egg-whisk, with konjaku glucomannan glue It stirs and evenly mixs, obtains konjaku glucomannan thickener.

3. a kind of preparation method of konjaku glucomannan purple sweet potato biscuit according to claim 1, it is characterised in that it is described and Face: taking the konjaku glucomannan thickener of step (1), and 18 parts of purple sweet potato powder, 50 parts of Self- raising flour is added, 6 parts of low fat milk powder, mixes It closes, and and at tack-free dough.

4. a kind of preparation method of konjaku glucomannan purple sweet potato biscuit according to claim 1, it is characterised in that described roasting System: by the dough of step (2), the oven of preheating is put after equal part into as needed, 180 DEG C of roasting 32min take out, are cooled to 35 DEG C.

5. the konjaku glucomannan purple sweet potato biscuit that either as described in claim 1-4 prepared by method.

Technical field

The present invention relates to a kind of biscuits and preparation method thereof, and in particular to a kind of preparation of konjaku glucomannan purple sweet potato biscuit Method belongs to food processing technology field.

Background technique

Purple sweet potato powder system selects the purple sweet potato of fresh high-quality, the techniques such as is removed the peel, is dried and being process.Remain purple sweet potato allowance for bark with Outer whole dry matters: protein, fat, carbohydrate, vitamin, minerals and dietary fiber etc..The nutrition of purple sweet potato at Point content is apparently higher than common sweet potato, lysine, copper, manganese, potassium, zinc content be higher than 3-8 times of general sweet potato, long-term food With having the effect of being depressured, enrich blood, QI invigorating, moistening lung, beauty treatment；Meanwhile it belongs to diet food, can effectively prevention of arterial it is hard Change, especially anticancer matter iodine, 20 times higher than other sweet potato of content or more of selenium.And selenium and iron are antifatigue human body, anti-aging, benefit The essential elements of blood, especially selenium are referred to as " anticancer king ", are easily absorbed by the body, can stay in serum, repairing cardiac muscle, enhancing Immunity of organisms, remove interior free yl, inhibit cancer cell in the synthesis of DNA and the division of cancer cell and growth, prevention gastric cancer, The generation of the cancers such as liver cancer.

The preparation of traditional purple sweet potato biscuit is using purple sweet potato and flour as raw material, but the edible adjuvant being added is more, such as pyrosulfurous acid Sodium etc. is used as food additives, the extensibility and plasticity of Lai Gaishan dough, and remaining sulfur dioxide mainly changes in biscuit The decomposition product of good dose of sodium pyrosulfite generates harm to human body.There are also various preservatives etc., long-term consumption is unfavorable for people's Health.

Application No. is the patent of invention of CN201510811727.2 " a kind of Konjak dietary fiber health-caring biscuit and its preparation sides Method ", main component is konjaku flour, wholewheat flour and purple sweet potato powder, and is aided with egg, white granulated sugar and leavening agent etc..The cake of preparation Dry dietary fiber content is abundant, but konjaku flour addition content is excessive, and konjaku flour water suction easily expands, and biscuit entrance can become very It is sticky, it is difficult to swallow, influence mouthfeel, while vegetable oil and carbohydrate are also added more, are not conducive to good health.

Application No. is the patent of invention of CN201510492848.5 " health care purple sweet potato biscuit and its processing technologys ", with glutinous rice flour For primary raw material, Chinese yam and purple sweet potato joined, to increase the content of dietary fiber in biscuit, although increasing the nutriture value of biscuit Value, but the fiber in Chinese yam and purple sweet potato is more apparent, the presence for the fiber that the biscuit prepared can obviously be experienced, and is smash It is easy to cause to be not easy to bake among biscuit at paste addition but epidermis is burned as a result, influencing the mouthfeel of biscuit.

As the improvement of people's living standards, health care consciousness constantly enhances, traditional purple sweet potato biscuit taste is crisp and appearance It is welcome by people, still, heat is higher, and sugar is higher, edible excessively easily to get fat and blood glucose rise.Simultaneously as being added Edible adjuvant it is more, such as preservative food additives, these chemical substances are edible excessively to generate danger to people's health Evil, should not be eaten for a long time.The purple sweet potato biscuit prepared in the conventional way is obviously difficult to meet the needs of people.

Summary of the invention

The object of the present invention is to provide a kind of konjaku glucomannan purple sweet potato biscuit for being different from traditional purple sweet potato biscuit and its systems Preparation Method.The present invention is using purple sweet potato and flour as primary raw material, using konjaku glucomannan as thickener, is aided with low fat milk powder, white sugar Konjak purple sweet potato biscuit is made in equal flavouring.

The preparation method of konjaku glucomannan purple sweet potato biscuit of the present invention, it is characterised in that preparation step is as follows:

(1) prepare konjaku glucomannan thickener: taking 0.5~1.0 part of konjaku glucomannan, be added 30~40 DEG C warm water 20~ 25 parts, stir into konjaku glucomannan glue；Take 30~35 parts of butter, 5~12 parts and 5~10 portions egg pulps of white granulated sugar, with beating Egg device is beaten to featheriness, is mixed with konjaku glucomannan liquid cement agitation, is obtained konjaku glucomannan thickener；

(2) and face: taking the konjaku glucomannan thickener of step (1), 15~25 parts of purple sweet potato powder, Self- raising flour 40~60 is added Part, 4~8 parts of low fat milk powder, mixing, and and at tack-free dough；

(3) it being baked: by the dough of step (2), putting the oven of preheating after equal part into as needed, 180 DEG C of roasting 30~35min take out, It is cooled to 30~40 DEG C；

(4) shaping packaging: by the biscuit after step (3) baking, vacuum packaging is after sterilization to get konjaku glucomannan purple sweet potato biscuit Finished product.

Konjaku glucomannan purple sweet potato biscuit of the invention, withPurple sweet potato powderFor raw material, using konjaku glucomannan as thickener, no But play the role of thickening solidification, and konjaku glucomannan is soluble dietary fiber, is not contained heat, and has satiety.Production The not only crispy in taste of konjaku glucomannan purple sweet potato biscuit out, flavor is tempting, and there are also beautifying face and moistering lotion, relax bowel and defecation, fat reducing weight reducings The effect of, while low in cost, simple process.Konjak purple sweet potato biscuit of the invention changes existing biscuit to consuming public's Impression, i.e. heat are high, and sugar content is high, edible excessively to easily lead to fat and blood glucose rise, this product in line with health diet theory, The biscuit low-sugar low-fat of production, the more common biscuit of heat is low, eats and more only takes in excessive heat and sugar.Of the invention Konjaku glucomannan purple sweet potato biscuit and purple sweet potato biscuit on the market, the results are shown in Table 1 for correlated performance test comparison.

Table 1, konjaku glucomannan purple sweet potato biscuit of the invention and commercially available purple sweet potato biscuit correlated performance test comparison result

By test, konjaku glucomannan purple sweet potato biscuit of the invention is in the city the properties Dou compare such as mouthfeel, heat, health-care efficacy It is excellent to sell purple sweet potato biscuit.

Specific embodiment

In order to sufficiently disclose the preparation method of konjaku glucomannan purple sweet potato biscuit of the present invention, below with reference to specific example to this Invention is described in further detail.