阅读说明：本技术 无糖葛根荞麦饼干及其制备方法 (Sugar-free radix puerariae and buckwheat biscuit and preparation method thereof ) 是由 谢晓娜 杨郑州 黄斌 何玲玲 于 2021-07-06 设计创作，主要内容包括：本发明公开了一种无糖葛根荞麦饼干,其包括以下重量份数的原料制成：葛根粉150-220份、荞麦粉100-170份、麦芽糖醇160-320份、小苏打5-7份、黄油100-180份；好公开了其制备方法：S1、首先将黄油融化成液体,晾凉后,向液体黄油中加入盐、鸡蛋液、植物油、麦芽糖醇、小苏打搅拌均匀,得混合料；S2、向所述混合料中加入面粉、荞麦粉、葛根粉进行调粉,形成面团；S3、将所述面团进行辊压,得到辊压面团；S4、将所述辊压面团成型、烘烤以及包装,得无糖葛根荞麦饼干。本发明提供一种能够供给特殊人群食用的,且营养丰富的饼干。(The invention discloses a sugar-free radix puerariae and buckwheat biscuit which is prepared from the following raw materials in parts by weight: 220 portions of kudzuvine root powder, 170 portions of buckwheat powder, 320 portions of maltitol, 5-7 portions of baking soda and 180 portions of butter; the preparation method is well disclosed: s1, firstly, melting butter into liquid, cooling, adding salt, egg liquid, vegetable oil, maltitol and baking soda into the liquid butter, and uniformly stirring to obtain a mixture; s2, adding flour, buckwheat flour and kudzu root powder into the mixture to mix the flour to form dough; s3, rolling the dough to obtain rolled dough; s4, forming, baking and packaging the rolled dough to obtain the sugar-free radix puerariae and buckwheat biscuit. The invention provides a biscuit which can be eaten by special people and is rich in nutrition.)

1. The sugar-free radix puerariae and buckwheat biscuit is characterized by comprising the following raw materials in parts by weight: 220 portions of kudzuvine root powder, 170 portions of buckwheat powder, 320 portions of maltitol, 5-7 portions of baking soda and 180 portions of butter.

2. The sugar-free radix puerariae and buckwheat biscuit as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 150 parts of kudzuvine root powder, 100 parts of buckwheat powder, 240 parts of maltitol, 6 parts of baking soda and 100 parts of butter.

3. The sugar-free radix puerariae and buckwheat biscuit as claimed in claim 2, further comprising the following raw materials in parts by weight: 50-100 parts of egg liquid, 10-15 parts of salt and 30-40 parts of vegetable oil.

4. The preparation method of sugar-free radix puerariae and buckwheat biscuits as claimed in any one of claims 1 to 3, which comprises the following steps:

s1, firstly, melting butter into liquid, cooling, adding salt, egg liquid, vegetable oil, maltitol and baking soda into the liquid butter, and uniformly stirring to obtain a mixture;

s2, adding flour, buckwheat flour and kudzu root powder into the mixture to mix the flour to form dough;

s3, rolling the dough to obtain rolled dough;

s4, forming, baking and packaging the rolled dough to obtain the sugar-free radix puerariae and buckwheat biscuit.

5. The preparation method of the sugar-free radix puerariae and buckwheat biscuit according to claim 4, wherein the step S2 is specifically as follows: adding buckwheat flour and kudzu root powder into the mixture, mixing and blending the mixture at the temperature of 37-40 ℃, placing the blended mixture on a silica gel pad and standing for 20-30 min.

6. The sugar-free radix puerariae and buckwheat biscuit and the preparation method thereof as claimed in claim 4, wherein the step of rolling in the step S3 is as follows: the dough is rolled, folded and rotated for many times, and the rotating angle is 90 degrees each time.

7. The sugar-free radix puerariae and buckwheat biscuit and the preparation method thereof as claimed in claim 4, wherein the baking conditions in the step S4 are as follows: the baking time is 15min with the upper fire at 140 deg.C and the lower fire at 160 deg.C.

8. The sugar-free kudzu root buckwheat biscuit and the preparation method thereof according to claim 4, wherein the mixture of step S1 further comprises a sodium metabisulfite and beta-cyclodextrin composition, and the preparation method of the composition comprises the following steps:

A. taking sodium pyrosulfite and beta-cyclodextrin with the same amount of substances, and putting the sodium pyrosulfite and the beta-cyclodextrin into the aqueous solution to be uniformly mixed to prepare a mixed solution;

B. adding the mixed solution into a high-pressure reaction kettle, heating for 4 hours under the condition of 393K, carrying out ultrasonic treatment while heating, wherein the ultrasonic frequency is 18-22KHz, the power is 200-250W, and the ultrasonic time is 10-15min, so as to prepare a reaction solution;

C. and (3) drying the reaction solution in vacuum to obtain the composition.

Technical Field

The invention relates to the technical field of food. More specifically, the invention relates to a sugar-free radix puerariae and buckwheat biscuit and a preparation method thereof.

Background

Sugar-free foods generally refer to sweet foods containing no sucrose (cane sugar and beet sugar), glucose, maltose, fructose, etc., but sugar-free foods should contain sugar alcohol (including xylitol, sorbitol, maltitol, mannitol) and other substitutes.

Radix Puerariae is dried root of Pueraria lobata Ohwi of Leguminosae. Radix Puerariae contains puerarin, starch, coumarin, flavonoid, triterpenoid saponin, triterpenoid and other chemical components. Radix Puerariae has effects of promoting eruption, expelling pathogenic factors from muscles and skin, relieving fever, relieving alcoholism, dredging collaterals, promoting fluid production to quench thirst, and tonifying yang and relieving diarrhea, and can be used for treating giddiness headache, apoplexy hemiplegia, thirst, diabetes, dysentery, thoracic obstruction, cardialgia, fever and headache due to exogenous pathogenic factor, neck and back pain, measles without adequate eruption, and alcoholism wound.

Buckwheat, also known as neat intestines grass, rye, barley, is a genus of Polygonaceae. The nutrients of rice, wheat and corn are lower than buckwheat except that the content of carbohydrate is close to that of buckwheat. For example, the protein content of buckwheat is 10.5-13.9%, which is lower than that of beans and oats, the content of the lazy amino acid is 0.67-1.17%, the ratio of the lazy amino acid to the tryptophan is 4.0-5.3, and the lazy amino acid is equivalent to 2-4 times of the content of rice and wheat. The buckwheat also contains bioflavonoids, namely rutin and other vitamins which are not contained in other cereals, has the effects of reducing the fragility of capillary vessels and promoting blood circulation, and has remarkable effects on preventing cardiovascular diseases and regulating blood sugar and blood fat. The buckwheat has rich nutritive value, and contains a large amount of rutin substances, rich plant cellulose, B vitamins, proteins, mineral nutrients and other substances. In recent years, research on the aspects of medicine, agriculture, food nutrition and the like shows that the buckwheat, particularly the tartary buckwheat, has the highest nutritional value of all grain crops, is rich in nutritional ingredients and high in nutritional value, and has trace elements and medicinal ingredients which are deficient in other grain crops.

Maltitol, it is hydrogenated by maltose, it is difficult to digest and metabolize in the human body, the energy value is lower, will not be oxidized into acid by the microorganism in the buccal cavity, so have very good non-cariogenic characteristic, can promote the absorption of calcium, will not let the blood sugar rise, will not stimulate the secretion of insulin either, have better stability to heat and acid, eat and can inhibit the fat surplus in vivo effectively with maltitol and fat together. The sweetness of the maltitol is 80 to 95 percent of that of the cane sugar, but the sugar alcohol of the maltitol is high, and the sweetness characteristic of the maltitol is close to that of the cane sugar, so the maltitol can be directly used for replacing the cane sugar to be applied to the preparation of various sugar-free foods.

The invention mainly researches an optimal method for preparing sugar-free biscuits by using radix puerariae and buckwheat and aims to find the sugar-free biscuits which are good in taste, pure in flavor and suitable for special people.

Disclosure of Invention

An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.

The invention also aims to provide the sugar-free radix puerariae and buckwheat biscuit and the preparation method thereof, and the sugar-free radix puerariae and buckwheat biscuit which can be eaten by special people and is rich in nutrition is provided.

To achieve these objects and other advantages in accordance with the present invention, there is provided a sugar-free pueraria buckwheat biscuit, comprising the following raw materials in parts by weight: 220 portions of kudzuvine root powder, 170 portions of buckwheat powder, 320 portions of maltitol, 5-7 portions of baking soda and 180 portions of butter.

Preferably, the feed additive is prepared from the following raw materials in parts by weight: 150 parts of kudzuvine root powder, 100 parts of buckwheat powder, 240 parts of maltitol, 6 parts of baking soda and 100 parts of butter.

Preferably, the feed also comprises the following raw materials in parts by weight: 50-100 parts of egg liquid, 10-15 parts of salt and 30-40 parts of vegetable oil.

The preparation method of the sugar-free radix puerariae and buckwheat biscuit comprises the following steps:

s1, firstly, melting butter into liquid, cooling, adding salt, egg liquid, vegetable oil, maltitol and baking soda into the liquid butter, and uniformly stirring to obtain a mixture;

s2, adding flour, buckwheat flour and kudzu root powder into the mixture to mix the flour to form dough;

s3, rolling the dough to obtain rolled dough;

s4, forming, baking and packaging the rolled dough to obtain the sugar-free radix puerariae and buckwheat biscuit.

Preferably, step S2 is specifically: adding buckwheat flour and kudzu root powder into the mixture, mixing and blending the mixture at the temperature of 37-40 ℃, placing the blended mixture on a silica gel pad and standing for 20-30 min.

Preferably, the rolling step in step S3 is: the dough is rolled, folded and rotated for many times, and the rotating angle is 90 degrees each time.

Preferably, the specific conditions of baking in step S4 are: the baking time is 15min with the upper fire at 140 deg.C and the lower fire at 160 deg.C.

Preferably, the mixture of step S1 further comprises a sodium metabisulfite and β -cyclodextrin composition, and the preparation method of the composition comprises the following steps:

A. taking sodium pyrosulfite and beta-cyclodextrin with the same amount of substances, and putting the sodium pyrosulfite and the beta-cyclodextrin into the aqueous solution to be uniformly mixed to prepare a mixed solution;

B. adding the mixed solution into a high-pressure reaction kettle, heating for 4 hours under the condition of 393K, carrying out ultrasonic treatment while heating, wherein the ultrasonic frequency is 18-22KHz, the power is 200-250W, and the ultrasonic time is 10-15min, so as to prepare a reaction solution;

C. and (3) drying the reaction solution in vacuum to obtain the composition.

The invention at least comprises the following beneficial effects:

firstly, the sugar-free radix puerariae and buckwheat biscuits made by the method are rich in nutrition and suitable for special people with hypertension, hyperlipidemia and the like.

Secondly, the invention prepares the sodium metabisulfite and beta-cyclodextrin into a composition to be added into the biscuit to replace the direct addition of the sodium metabisulfite into the biscuit, the beta-cyclodextrin sodium metabisulfite in the composition plays a role of wrapping, when the sodium metabisulfite is put into the mixture in the step S1, the sodium metabisulfite is prevented from directly contacting with other substances in the mixture to react, the sodium metabisulfite in the composition is gradually released after the flour is added into the mixture and the dough is rolled, the released sodium metabisulfite acts on disulfide bonds formed in the dough to destroy the disulfide bonds, the gluten degree of the dough is reduced, and the brittleness of the biscuit is enhanced, the invention prepares the sodium metabisulfite into the composition with the beta-cyclodextrin, the sodium metabisulfite acts on the dough as much as possible, is used to reduce the gluten content of the dough and thereby increase the crispness of the biscuit.

Thirdly, the composition contains beta-cyclodextrin, and the beta-cyclodextrin also has the functions of antioxidation and bacteriostasis, so when the same amount of sodium metabisulfite is provided, the composition also contains the beta-cyclodextrin, and the composition has stronger antioxidation and bacteriostasis compared with the sodium metabisulfite.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Drawings

FIG. 1 is a flow chart of a biscuit process according to one embodiment of the invention;

FIG. 2 is a graph showing the influence of the amount of kudzu root powder on the sensory evaluation of biscuits according to one embodiment of the invention;

FIG. 3 is a graph showing the effect of buckwheat flour dosage on sensory evaluation of cookies according to one embodiment of the present invention;

FIG. 4 is a graph showing the effect of the amount of maltitol on the sensory evaluation of biscuits according to one embodiment of the invention;

FIG. 5 is a graph showing the effect of the usage of soda powder on the sensory evaluation of biscuits according to one embodiment of the invention;

FIG. 6 is the effect of the amount of butter on the sensory evaluation of the biscuit according to one of the embodiments of the invention;

FIG. 7 shows the influence of the amount of the kudzu root powder on the texture of the biscuit according to one embodiment of the invention;

FIG. 8 is a graph showing the effect of buckwheat flour dosage on biscuit texture according to one embodiment of the present invention;

FIG. 9 is a graph showing the effect of the amount of maltitol on biscuit texture according to one embodiment of the invention;

FIG. 10 shows the effect of baking soda dosage on biscuit texture according to one embodiment of the present invention;

figure 11 is a graph showing the effect of butter usage on biscuit texture according to one embodiment of the present invention.

Detailed Description

The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.

1. Experimental detection

1.1 Experimental materials

1.11 laboratory instruments and apparatus

TABLE 1 Experimental instruments and apparatus

1.1.2 Experimental materials and reagents

The kudzu root powder is white and wild fine powder purchased from local stores of Tujia Han specialty in Zhangjia province in Hunan province; buckwheat flour purchased from Yanma fashion flagship store, Lieque, Shandong province; eggs and salt, purchased in the Lianhua Supermarket in forest center City of Baise City, Guangxi.

TABLE 2 Experimental materials and reagents

1.2 preparation method of sugar-free radix puerariae and buckwheat biscuits

1.2.1 preparation process of sugar-free radix puerariae and buckwheat biscuits

As shown in fig. 1.

1.2.2 specific operating points of sugar-free radix puerariae and buckwheat biscuits

The following basic raw material formula is taken as an example for illustration: 150g of kudzuvine root powder, 100g of buckwheat powder, 240g of maltitol, 6g of baking soda, 100g of butter, 50g of egg liquid, 10g of salt and 30g of vegetable oil, wherein the weight part of the flour is 1000 parts.

(1) Treating raw materials and auxiliary materials: heating butter in water bath to melt, adding salt, maltitol, sodium bicarbonate, egg liquid and vegetable oil at room temperature, stirring, emulsifying the mixture to obtain emulsion, adding flour into the emulsion, and concocting the rest materials;

(2) powder mixing: in order to prevent the dough from weakening the binding force of the dough or having too high viscosity to be formed due to insufficient flour mixing time, the dough temperature during flour mixing needs to be maintained within the range of 37-40 ℃. After the flour is mixed, the mixture is required to be placed on a silica gel pad and kept stand for 20min, so that the internal stress of the dough is more uniform, and the biscuit is prevented from shrinking and deforming;

(3) rolling: and after the dough is prepared, rolling and forming the dough by using a rolling pin. The rolling is to fold the dough for many times and rotate the dough for 90 degrees, so that the dough forms a wrapper with more uniform thickness, smooth surface, smooth shape and fine texture;

(4) molding: after rolling, uniformly spreading oil absorption paper on the baking tray, carefully coating vegetable oil, flatly spreading the dough sheet on the silica gel pad, slowly rolling, molding by using a mold, and then placing biscuits in the baking tray at the same distance;

(5) baking: placing the baking tray into a pre-preheated oven (the upper fire is 140 ℃ and the lower fire is 160 ℃), baking for 15min, taking out the baking tray, and cooling;

(6) packaging: and after the biscuits are completely cooled, packaging.

1.2.3 Single factor test design

Horizontal factors influencing the sugar-free kudzu root buckwheat biscuit manufacturing test are as follows: the amount of kudzu root powder, the amount of buckwheat powder, the amount of maltitol, the amount of baking soda and the amount of butter are respectively tested by a single factor test, and the condition factors and indexes of the single factor are shown in table 3.

TABLE 3 Single factor Condition

Note: calculated by the flour content of 100 percent

1.2.4 orthogonal experimental design

On the basis of the single-factor test, according to the sensory characteristics of each factor and the influence degree of 3 factors of the amount of the kudzuvine root powder, the amount of the buckwheat powder and the amount of the maltitol on the sugar-free kudzuvine root buckwheat biscuit, 3 levels are selected according to the results of each factor, and then an optimization orthogonal experiment L of 4-factor and 3-level formulas is carried out₉(3⁴) Designing, analyzing and verifying to determine the optimal process conditions for preparing the sugar-free radix puerariae and buckwheat biscuits, and finally testing the optimal process, wherein the orthogonal test factor level is shown in table 4.

TABLE 4 design of development orthogonal test factor level of sugar-free radix Puerariae buckwheat cookies

1.2.5 sensory evaluation of sugar-free Kudzuvine root buckwheat biscuits

The product is subjected to sensory evaluation by a scoring method, 8 classmates with normal taste function and sensory evaluation capability are selected as a grade evaluation group, the disordered samples are randomly given for sensory evaluation, and the grades are carried out according to the color (full score of 20), the appearance (full score of 20), the tissue structure (full score of 30) and the taste (full score of 30) of the biscuit, and the specific evaluation criteria are shown in table 5.

TABLE 5 research sensory evaluation criteria for sugar-free radix Puerariae and semen Fagopyri Esculenti cookies

Texture instrument test of 1.2.6 sugar-free radix puerariae and buckwheat biscuits

Respectively placing the biscuits on a texture analyzer testing platform, using a P2 probe, enabling the probe to be close to the surface of the biscuits as much as possible, selecting 15mm for displacement, 500 for data acquisition point, 5.00mm/s for probe pre-pressing rate, 1.00mm/s for downward pressing rate, 5.00mm/s for upward moving rate after pressing, 0.15N for trigger force value, selecting three experimental biscuits in each group for testing, and finally averaging.

2 results and analysis

2.1.1 the influence of the addition of Kudzuvine root powder on the quality of biscuits

When the addition amount of the radix puerariae powder is 10%, the crisp feeling of the biscuit is not obvious, the radix puerariae is light in flavor, complete in shape and rated as 75.3 points except for slight crack phenomenon; when the addition amount of the radix puerariae powder is 15%, the biscuit is crisp, the radix puerariae is thick in flavor and complete in shape, and the score is 82.4; when the addition amount of the radix puerariae powder is 20%, the biscuit is crisp, the radix puerariae is thick in flavor and complete in shape, and the score is 88.5; when the addition amount of the radix puerariae powder is 25%, the crisp feeling of the biscuit is not obvious, the radix puerariae is very thick in flavor, complete in shape and slightly broken in surface, and the score is 77.3; when the addition amount of the radix puerariae powder is 30%, the biscuit is not crisp, the radix puerariae is thick in flavor, the shape is not complete, the surface is broken, and the score is 67.6.

As shown in fig. 2, when the addition amount of the radix puerariae powder is 20%, the biscuit is good in crispness, the radix puerariae is thick in unique flavor, and the shape is complete; when the addition amount of the radix puerariae powder is increased, the crispness degree of the biscuit is poor, and the biscuit is difficult to form; when the addition amount of the radix puerariae powder is less, the crispness degree of the biscuit is general, and the flavor of the radix puerariae is light. When the addition amount of the radix puerariae powder is 20%, the sensory evaluation of the biscuit is best, so the addition amount of the radix puerariae powder is selected to be 20%.

2.1.2 buckwheat flour dosage influences the quality of the biscuit

When the addition amount of the buckwheat flour is 10%, the biscuit is crisp and fine, the flavor of the buckwheat is light, the shape is complete, and the score is 80.9; when the addition amount of the buckwheat flour is 15%, the biscuit is crisp and fine, the flavor of the buckwheat is thick, the shape is complete, and the score is 87; when the addition amount of the buckwheat flour is 20%, the biscuit is crisp and fine, the flavor of the buckwheat is thick, the shape is complete, and the score is 79.1 points; when the addition amount of the buckwheat flour is 25%, the biscuit is crisp but slightly coarse, the buckwheat flavor is thick, the shape is complete, the surface is slightly broken, and the score is 72.9; when the addition amount of buckwheat flour is 30%, the biscuit is coarse and slightly bitter, the shape is not complete enough, the surface is broken, and the score is 62.9.

As shown in fig. 3, when the addition amount of buckwheat flour is 15%, the biscuit has good crispness, fine taste, strong flavor of buckwheat and complete shape; when the addition amount of the buckwheat flour is increased, the biscuit is poor in crispness degree, rough in taste and difficult to form; when the addition amount of the buckwheat flour is small, the crispness degree of the biscuit is general, and the flavor of the buckwheat is light. The buckwheat flour was selected to be 15% because the biscuit was best evaluated for sensory evaluation when the buckwheat flour was added at 15%.

2.1.3 Effect of the amount of maltitol on the quality of the Cookie

When the using amount of the maltitol is 8%, the biscuit is crisp and fine, has no sweet flavor, is complete in shape, and is scored as 77.1 points; when the using amount of the maltitol is 16%, the biscuit is crisp and fine, has slight sweet fragrance and complete shape, and is scored as 83.4 points; when the using amount of the maltitol is 24%, the biscuit is crisp and fine, has sweet fragrance and complete shape, and is scored as 84.5 points; when the using amount of the maltitol is 32%, the biscuit is crisp, fine, sweet and fragrant, complete in shape and scored as 85.4 points; when the using amount of the maltitol is 40%, the biscuit is crisp, fine, slightly sweet and complete in shape, and the score is 81.3.

As shown in figure 4, when the consumption of maltitol is 24%, the biscuit is crisp, fine, sweet and fragrant, and complete in shape; when the amount of maltitol is increased, the sweet taste of the biscuit is too strong and greasy; when the consumption of the maltitol is less, the biscuit is crisp, fine and delicate, and has light sweet taste. The amount of maltitol used was 24% because the sensory evaluation of the biscuit was best, and thus 24% was selected. As can be seen from FIG. 4, the effect of maltitol on sugar-free kudzu root buckwheat biscuits is less obvious.

2.1.4 Effect of baking soda on biscuit quality

When the usage amount of the baking soda is 0.2%, the biscuit is crisp and fine, has no peculiar smell, has no loose internal tissue, and is scored as 69.1 points; when the usage amount of the baking soda is 0.4%, the biscuit is crisp and fine, has no other peculiar smell, has loose internal tissues and is scored to 78.6 points; when the usage amount of the baking soda is 0.6%, the biscuit is crisp and fine, has no peculiar smell, has loose internal tissue, and is scored as 87.3 points; when the usage amount of the baking soda is 0.8%, the biscuit is crisp and fine, has a little soap flavor, has loose internal tissues and slightly expands, and is scored as 81.4 points; when the amount of sodium bicarbonate is 1.0%, the biscuit is crisp and delicate, has soap taste, and has expanded internal tissues, and the score is 72.3.

As shown in figure 5, when the baking soda is used in an amount of 0.6%, the biscuit has loose internal structure, no peculiar smell and complete shape; when the amount of baking soda is increased, the internal tissues of the biscuit expand and have a soapy taste; when the amount of baking soda is too small, the internal texture of the biscuit is not loose and there is no off-taste. The baking soda is preferably used in an amount of 0.6% for the best organoleptic evaluation of the biscuit, so that 0.6% baking soda is selected.

2.1.5 Effect of butter consumption on biscuit quality

When the using amount of the butter is 5%, the biscuit is not crisp and fine enough, the surface has no luster, and the score is 67.1; when the using amount of the butter is 10%, the biscuit is crisp and fine, the surface is slightly glossy, and the score is 76.6; when the using amount of the butter is 15%, the biscuit is crisp and fine, and the surface is glossy, and the score is 84.8; when the using amount of the butter is 20%, the biscuit is too crisp and fine, the surface of the biscuit is slightly greasy, and the score is 79.6 points; when the amount of butter is 25%, the biscuit is too crisp and fine, has greasy dirt on the surface, and is scored as 72.8 points.

As shown in figure 6, when the amount of butter is 15%, the biscuit has good crispness, and the surface is glossy but not greasy; when the using amount of butter is increased, the crispness degree of the biscuit is poor, and oil stains are on the surface; when the amount of butter is reduced, the biscuit has a general degree of crispness and no luster on the surface. At a butter level of 15%, the biscuit has the best organoleptic assessment, so a butter level of 15% is chosen.

2.2 orthogonal test results and analysis

Based on the above single-factor experiment, the addition amount of radix Puerariae powder (A), the addition amount of semen Fagopyri Esculenti powder (B), the usage amount of butter (C) and the usage amount of sodium bicarbonate (D) were selected in order as influencing factors, and an orthogonal experiment L with 4-factor 3 level was performed₉(3⁴) The results are shown in Table 6.

TABLE 6 study L of sugar-free kudzu root buckwheat biscuits₉(3⁴) Analysis results of orthogonal experiments

And determining the optimal scheme of the sugar-free radix puerariae and buckwheat biscuit according to the adding amount of different radix puerariae powder, the adding amount of buckwheat powder, the using amount of maltitol and the using amount of butter. From the analysis of the range, R3>R4>R1>R2, the most significant factor for the sugar-free buckwheat biscuit is the amount of butter, the next is the amount of soda powder, the next is the amount of kudzu root powder, and the last is the amount of buckwheat powder, and the primary and secondary sequence is C>D>A>B. From the comparison of the means, the optimum process combination should be A₁B₁C₁D₂I.e. the best process conditions should be: the amount of butter is 10%, the amount of soda powder is 0.6%, the amount of radix Puerariae powder is 15%, and the amount of buckwheat powder is 10%.

The optimal process comprises the following steps: the sugar-free radix puerariae and buckwheat biscuits are prepared under the condition of the optimal process, and are subjected to sensory evaluation for three times in parallel, and the sensory score obtained by the result is 90.7 minutes at most, which shows that the process condition is the optimal condition.

2.3 texture tester test results and analysis of sugar-free radix Puerariae and semen Fagopyri Esculenti cookies

2.3.1 results and analysis of texture analyzer test of sugar-free radix Puerariae and semen Fagopyri Esculenti cookies

The texture analyzer test analysis can well make up the defects of strong subjective and subjective sensory evaluation, great influence of individual difference of evaluated persons and the like to a certain extent.

As shown in figure 7, as the addition amount of the radix puerariae powder is increased, the hardness, elasticity, stickiness and chewiness of the biscuit are affected to a certain extent, but the stickiness of the biscuit is affected to the greatest extent, the hardness is the second greatest, and the elasticity and chewiness of the biscuit are the last to be less affected.

As shown in figure 8, the buckwheat flour has a certain influence on the hardness, elasticity, stickiness and chewiness of the biscuit as the amount of buckwheat flour is increased, but the influence on the chewiness of the biscuit is the greatest, the hardness is the second, the elasticity is the second, and the stickiness is the last to be the least.

As shown in fig. 9, with the increasing amount of maltitol, there was a certain effect on the hardness, elasticity, stickiness and chewiness of the biscuit, but the effect on chewiness of the biscuit was greatest, followed by elasticity, then hardness, and finally the effect was least stickiness.

As shown in figure 10, as the amount of baking soda is increased, the hardness, elasticity, stickiness and chewiness of the biscuit are affected to some extent, but the elasticity of the biscuit is affected the most, the stickiness is followed by chewiness and the hardness is affected the least.

As shown in fig. 11, as the amount of baking soda is increased, the hardness, elasticity, stickiness and chewiness of the biscuit are affected to some extent, but the hardness and stickiness of the biscuit are affected the most, the chewiness is the second, and the elasticity is the least.

2.3.2 Quadrature texture analyzer test result analysis of sugar-free radix Puerariae and semen Fagopyri Esculenti cookies

TABLE 7 study L of sugar-free kudzu root buckwheat biscuits₉(3⁴) Texture analysis results of orthogonal experiments

As can be seen from the table above, the orthogonal factors have a more obvious effect on the hardness and elasticity of the biscuit, and have a smaller effect on the stickiness and chewiness of the biscuit.

< example 1>

The invention provides a sugar-free radix puerariae and buckwheat biscuit which comprises the following raw materials in parts by weight: 150 parts of kudzuvine root powder, 100 parts of buckwheat powder, 160 parts of maltitol, 5 parts of baking soda, 100 parts of butter, 50 parts of egg liquid, 10 parts of salt and 30 parts of vegetable oil, wherein the weight parts of the flour are 1000 parts of the base.

The invention provides a method for making sugar-free radix puerariae and buckwheat biscuits, which comprises the following steps:

s1, heating butter in a water bath to melt, adding salt, maltitol, baking soda, egg liquid and vegetable oil to stir uniformly when the butter is at room temperature, and fully emulsifying the mixed liquid to form emulsion;

s2, putting flour into the emulsion for blending, and directly putting other residual raw materials into the flour for blending, wherein the dough temperature during blending needs to be maintained within the range of 37-40 ℃ in order to prevent the dough from weakening the binding force or being difficult to form due to too large viscosity caused by insufficient flour blending time. After the flour is mixed, the mixture is required to be placed on a silica gel pad and kept stand for 20min, so that the internal stress of the dough is more uniform, and the biscuit is prevented from shrinking and deforming;

and S3, after the dough is prepared, rolling and molding the dough by using a rolling pin. The rolling is to fold the dough for many times and rotate the dough for 90 degrees, so that the dough forms a wrapper with more uniform thickness, smooth surface, smooth shape and fine texture;

s4, after rolling, uniformly spreading oil absorbing paper on the baking tray, carefully coating vegetable oil, flatly spreading the dough sheet on the silica gel pad, slowly rolling, molding by using a mold, and then putting biscuits in the baking tray at the same distance;

s5, placing the baking tray into an oven which is preheated in advance (the upper fire is 140 ℃ and the lower fire is 160 ℃), baking for 15min, taking out the baking tray, and cooling;

s6: and after the biscuits are completely cooled, packaging.

< example 2>

The invention provides a sugar-free radix puerariae and buckwheat biscuit which comprises the following raw materials in parts by weight: 185 parts of kudzuvine root powder, 135 parts of buckwheat powder, 240 parts of maltitol, 6 parts of baking soda, 140 parts of butter, 80 parts of egg liquid, 13 parts of salt and 35 parts of vegetable oil, and the preparation method of the sugar-free kudzuvine root buckwheat biscuit is the same as that of the example 1.

< example 3>

The invention provides a sugar-free radix puerariae and buckwheat biscuit which comprises the following raw materials in parts by weight: 220 parts of kudzuvine root powder, 170 parts of buckwheat powder, 320 parts of maltitol, 7 parts of baking soda, 180 parts of butter, 100 parts of egg liquid, 15 parts of salt and 40 parts of vegetable oil, and the preparation method of the sugar-free kudzuvine root buckwheat biscuit is the same as the embodiment 2.

< example 4>

The invention provides a sugar-free radix puerariae and buckwheat biscuit which comprises the following raw materials in parts by weight: 150 parts of kudzuvine root powder, 100 parts of buckwheat powder, 240 parts of maltitol, 6 parts of baking soda, 100 parts of butter, 100 parts of egg liquid, 15 parts of salt and 40 parts of vegetable oil, and the preparation method of the sugar-free kudzuvine root buckwheat biscuit is the same as that of the example 3.

< example 5>

The invention provides a sugar-free radix puerariae buckwheat biscuit which is the same as that in example 4 in weight components, is added with a sodium metabisulfite and beta-cyclodextrin composition by 3 weight parts, and is added into a mixture in step S1, wherein the preparation method of the composition comprises the following steps:

A. taking sodium pyrosulfite and beta-cyclodextrin with the same amount of substances, and putting the sodium pyrosulfite and the beta-cyclodextrin into the aqueous solution to be uniformly mixed to prepare a mixed solution;

B. adding the mixed solution into a high-pressure reaction kettle, heating for 4 hours under the condition of 393K, carrying out ultrasonic treatment while heating, wherein the ultrasonic frequency is 18-22KHz, the power is 200-250W, and the ultrasonic time is 10-15min, so as to prepare a reaction solution;

C. and (3) drying the reaction solution in vacuum to obtain the composition.

The preparation method of the sugar-free radix puerariae and buckwheat biscuits is the same as that of the example 4.

The invention adds the composition into the mixture, the sodium metabisulfite and beta-cyclodextrin are prepared into the composition to be added into the biscuit to replace the direct addition of the sodium metabisulfite into the biscuit, the beta-cyclodextrin sodium metabisulfite in the composition plays a role of wrapping, when the sodium metabisulfite is added into the mixture in the step S1, the sodium metabisulfite is prevented from directly contacting with other substances in the mixture to react, after the flour is added into the mixture and the dough is rolled, the sodium metabisulfite in the composition is gradually released, the released sodium metabisulfite acts on disulfide bonds formed in the dough to destroy the disulfide bonds, the gluten degree of the dough is reduced, and the brittleness of the biscuit is enhanced, the invention prepares the composition by the sodium metabisulfite and the beta-cyclodextrin, sodium metabisulfite is allowed to act on the dough as much as possible to reduce the gluten degree of the dough and thereby improve the crispness of the biscuit. The composition contains beta-cyclodextrin, and the beta-cyclodextrin also has antioxidant and bacteriostatic effects, so when the same amount of sodium metabisulfite is provided, the composition also contains the beta-cyclodextrin, and the composition has stronger antioxidant and bacteriostatic effects compared with the sodium metabisulfite.

< example 6>

The invention provides a sugar-free radix puerariae buckwheat biscuit which is completely the same as the example 5 in weight components, the preparation method of the composition is completely the same as the example 5, and compared with the same preparation method of the sugar-free radix puerariae buckwheat biscuit as the example 5, the technical scheme can further comprise the following technical details so as to better realize the technical effects:

adding 1.5 parts by weight of the composition to the mix of step S1; in step S3, steps are added, the added steps being:

D. rolling the dough for 5min, and standing for 3min to obtain a first rolled dough;

E. and uniformly spraying 1.5 parts by weight of the composition on the surface of the first rolled dough, standing for 1-2min after the composition is coated, rolling for 5min, and standing for 3min to obtain the rolled dough.

According to the invention, 1.5 parts by weight of the composition is added into the mixture, during flour mixing and rolling, sodium metabisulfite in the composition can destroy disulfide bonds formed by the dough, so that the elasticity of the dough is reduced, the dough not only enables the dough to become smoother during rolling, but also enhances the elasticity, particularly the surface of the dough, so that the other 1.5 parts by weight of the composition is sprayed on the surface of the dough, is kept still for a period of time for destroying the disulfide bonds on the surface of the dough, then is rolled again, so that the rest composition can be uniformly dispersed into the dough for destroying the elasticity of the dough, and the rolling can enhance the elasticity of the dough, so that the rolling of the dough is divided into two times, and is kept still for a period of time after each rolling, so that the composition can fully act with the dough, so that the elasticity of the dough is reduced, and the crispness of biscuits is improved.

< comparative example 1>

The invention provides a sugar-free radix puerariae buckwheat biscuit which has the same weight components as in example 5 except that the composition is replaced by sodium metabisulfite, wherein the weight of the sodium metabisulfite is the same as that of the sodium metabisulfite in the composition, a preparation method of the sugar-free radix puerariae buckwheat biscuit, and a preparation method of the composition are the same as in example 5.

< comparative example 2>

The invention provides a sugar-free radix puerariae buckwheat biscuit which has the same weight components as in example 5 except that the composition is replaced by sodium metabisulfite, wherein the weight of the sodium metabisulfite is the same as that of the sodium metabisulfite in the composition, a preparation method of the sugar-free radix puerariae buckwheat biscuit, and a preparation method of the composition are the same as in example 6.

< comparative example 3>

The invention provides a sugar-free radix puerariae buckwheat biscuit which has the same weight components as in example 5 except that the composition is replaced by beta-cyclodextrin, wherein the weight of the beta-cyclodextrin is the same as that of the beta-cyclodextrin in the composition, a preparation method of the sugar-free radix puerariae buckwheat biscuit and a preparation method of the composition are the same as in example 5.

< comparative example 4>

The invention provides a sugar-free radix puerariae buckwheat biscuit which has the same weight components as in example 5 except that the composition is replaced by beta-cyclodextrin, wherein the weight of the beta-cyclodextrin is the same as that of the beta-cyclodextrin in the composition, a preparation method of the sugar-free radix puerariae buckwheat biscuit and a preparation method of the composition are the same as in example 6.

< Experimental example >

The biscuit crispness obtained in examples 4 to 6 of the present invention and comparative examples 1 to 4 was subjected to sensory evaluation, 100 samples were taken, the sensory evaluation results of each sample were averaged, and the results are shown in table 8:

TABLE 8 biscuit crispness sensory evaluation results

	Example 4	Example 5	Example 6	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
								Sensory evaluation	80	85	88	82	83	79	81

As can be seen from Table 8, the visual evaluation of example 4 of the present invention is less different from comparative examples 3 and 4 and more different from examples 5 and 6, so sodium metabisulfite plays an important role in the crispness of the biscuit, the sensory evaluation results of example 5 are higher than those of comparative example 1, which shows that the addition of beta-cyclodextrin significantly improves the effect of sodium metabisulfite on the dough, contributing to the crispness of the biscuit, and the sensory evaluation results of example 6 are higher than those of example 5, which shows that the crispness of the biscuit is effectively improved by adding the composition in batches and by combining the method of rolling the dough of example 6.

While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.