阅读说明：本技术 一种藜麦饼干及其制备方法 (Quinoa biscuit and preparation method thereof ) 是由 刘晓捷 胡霞 刘霞 罗满晴 张思敏 于 2021-07-20 设计创作，主要内容包括：本发明公开了一种藜麦饼干及其制备方法,其中藜麦饼干按质量份包括以下组分：混合粉100份,椰子油30份～50份,所述混合粉中包括藜麦粉和小麦粉,所述藜麦粉和所述小麦粉的质量比为35:65～65:35。本申请采用的各组分配比合理,外形完整,藜麦和椰子油味道浓郁,脆性好,组织结构细密清晰,根据GB7100－2015《食品安全国家标准饼干》和LS/T3206-1993《酥性饼干用小麦粉》进行测试得分均在70分以上。(The invention discloses a quinoa biscuit and a preparation method thereof, wherein the quinoa biscuit comprises the following components in parts by mass: 100 parts of mixed powder and 30-50 parts of coconut oil, wherein the mixed powder comprises quinoa wheat powder and wheat flour, and the mass ratio of the quinoa wheat powder to the wheat flour is 35: 65-65: 35. The components adopted by the application are reasonable in proportion, complete in appearance, rich in taste of chenopodium quinoa and coconut oil, good in brittleness and fine and clear in tissue structure, and the scores are above 70 according to tests of GB 7100-2015 national standard biscuits for food safety and LS/T3206-1993 wheat flour for crisp biscuits.)

1. The quinoa biscuit is characterized by comprising the following components in parts by mass:

100 parts of mixed powder, and

30 to 50 portions of coconut oil,

the mixed powder comprises quinoa flour and wheat flour, and the mass ratio of the quinoa flour to the wheat flour is 35: 65-65: 35.

2. The quinoa biscuit of claim 1, further comprising 20-40 parts by mass of white granulated sugar.

3. The quinoa biscuit of claim 2, comprising the following components in parts by mass:

4. the quinoa biscuit of claim 1, wherein the coconut oil is virgin coconut oil.

5. A method for preparing quinoa biscuit as claimed in any of claims 1 to 4, comprising the steps of:

weighing quinoa flour, wheat flour, coconut oil and white granulated sugar according to the required mass parts, mixing the quinoa flour, the wheat flour, the coconut oil and the white granulated sugar in water to form dough, and pressing the dough into a cake;

and baking the flour cakes, wherein the baking time is 14-18 min, the flour fire temperature is 150-170 ℃, and the primer temperature is 150-170 ℃.

6. The method of claim 5, wherein the water is present in an amount of 2 times the weight of the mixed powder.

7. The method of claim 5, wherein the baking time is 16 min.

8. The method of claim 5, wherein the face fire temperature is 150 ℃.

9. The method of claim 5, wherein the primer temperature is 150 ℃.

Technical Field

The invention belongs to the field of food, and particularly relates to quinoa biscuits and a preparation method thereof.

Background

The biscuit is a favorite food which is deeply popular with people, in Europe, biscuit people all consume 25-35 Kg every year, the biscuit tends to increase year by year in China, and the biscuit market also tends to be diversified, functional and green and healthy. Chenopodium quinoa willd

Quinoa is called as "super grain" because it is rich in not only high-quality proteins, mineral elements, vitamins and other nutrients, but also saponins, flavonoids and other physiological components, and has the effects of resisting oxidation, preventing cancer, reducing cardiovascular diseases and the like, and is recommended as "total nutrient food" by the Food and Agriculture Organization (FAO) of the united nations in 2013. The fat content of the quinoa is 50-72 mg/g, the quinoa contains up to 83% of unsaturated fatty acid, the content of omega-3 is about 3 times of that of corn, and the omega-3 can inhibit the generation of cyclooxygenase and prostaglandin, so that the inflammatory reaction is relieved, and the resistance of the skin to ultraviolet rays is enhanced. Calcium is an essential trace element, plays an important role in the development of bones and teeth, and is especially important for teenagers and children in the development period, while the content of calcium in chenopodium quinoa is about 2 times that of wheat and more than 5 times that of rice, so that the chenopodium quinoa is a good calcium supplement source. Magnesium is involved in almost all cellular metabolism, is an activator of 325 enzyme systems, and can maintain stable nucleic acid structures. Magnesium deficiency can cause various diseases, such as epilepsy, hypertension, arrhythmia, osteoporosis and the like, however, the magnesium content in the quinoa is 20 times of that of wheat and more than 2 times of that of corn, and magnesium can be supplemented by eating the quinoa for patients with magnesium deficiency. In addition, the quinoa contains 6 flavonoid compounds, the total content is 0.36-3.83 mg/g, and the deeper the quinoa is, the higher the flavone content is possibly. Common grains do not contain flavonoids, and the flavonoids not only can resist oxidation, but also can be combined with VE to help to promote insulin secretion and reduce blood sugar level.

However, when quinoa biscuits are made, the quinoa flour and wheat flour are mixed to easily cause the mixed flour to have rough and bitter taste and difficult to crisp, the biscuits are easy to crack during baking, and more than 70 parts (percent) are difficult to obtain according to test and scoring of LS/T3206-1993 wheat flour for crisp biscuits; if butter is used in a conventional biscuit formulation, the addition amount is too large and the calorie is too high. The above problems are technical problems to be solved in the art.

Disclosure of Invention

In order to solve the technical problems, the invention provides the quinoa biscuit which is relatively low in heat, fine in texture, good in crunchy property, good in taste and good in uniformity.

The technical scheme for solving the technical problems is as follows: the quinoa biscuit comprises the following components in parts by mass:

100 parts of mixed powder, and

30 to 50 portions of coconut oil,

the mixed powder comprises quinoa flour and wheat flour, and the mass ratio of the quinoa flour to the wheat flour is 35: 65-65: 35.

The beneficial effects of the quinoa biscuit disclosed by the application are: the components adopted by the application are reasonable in proportion, complete in appearance, rich in quinoa and coconut oil taste, good in crunchiness and fine and clear in tissue structure, and the scores are above 70 according to tests of GB 7100-2015 national standard biscuits for food safety and LS/T3206-1993 wheat flour for crunchy biscuits.

Meanwhile, the quinoa flour contains high-quality protein, 16 amino acids, abundant vitamins and the like, and also contains active substances such as saponin, polyphenol, flavone and the like, so that the biscuits made from the quinoa not only have the effect of allaying hunger and satiety, but also have physiological functions of oxidation resistance, inflammation resistance, blood sugar reduction and the like which are not possessed by the traditional biscuits.

Coconut oil has good taste, no peculiar smell and rich nutrition, can make food have unique coconut flavor when being cooked with other foods, mainly comprises multiple saturated and medium-chain fatty acids such as lauric acid, capric acid, caprylic acid and the like, and the content of the saturated fatty acid is more than 90 percent, so the coconut oil has mild property at normal temperature, strong oxidation resistance and is not easy to decay and deteriorate. Compared with common baking butter, the coconut oil is a very healthy oil, has the advantage of being preferentially hydrolyzed by lipase compared with longer-chain fatty acid, is suitable for being eaten by obese and diabetic people, and can quickly supply energy and reduce the accumulation of lipid. Lauric acid is a substance that enhances the intestinal resistance to fats and Ga²⁺The absorbed saturated fatty acid can play a certain role in treating rickets and osteoporosis.

In an optional embodiment, the white granulated sugar also comprises 20 to 40 parts by mass of white granulated sugar. The content of the white granulated sugar only accounts for less than 24% of the total material content, and the white granulated sugar is low in sugar content and healthier.

In an alternative embodiment, the composition comprises the following components in parts by mass:

in an alternative embodiment, the coconut oil is virgin coconut oil. The virgin coconut oil is natural oil which is directly edible and is prepared from coconut meat by a mechanical method without chemical refining and decoloring, and most of nutrient substances in the coconut meat are reserved.

The application also provides a preparation method of the quinoa biscuit, which is characterized by comprising the following steps:

weighing quinoa flour, wheat flour, coconut oil and white granulated sugar according to the required mass parts, mixing the quinoa flour, the wheat flour, the coconut oil and the white granulated sugar in water to form dough, and pressing the dough into a cake;

and baking the flour cakes for 14-18 min, wherein the flour temperature is 150-170 ℃, and the primer temperature is 150-170 ℃.

The quinoa biscuit prepared by the preparation method provided by the application has the advantages of complete shape, no deformation, no bubbling, no large holes, clear cross-section structure hierarchy, uniform color and golden yellow color, and the test scores are more than 70 according to GB 7100-2015 national standard biscuit for food safety and LS/T3206-1993 wheat flour for crisp biscuits.

In an alternative embodiment, the water is present in an amount of 2 times the weight of the mixed powder.

In an alternative embodiment, the baking time is 16 min.

In an alternative embodiment, the face fire temperature is 150 ℃.

In an alternative embodiment, the primer temperature is 150 ℃.

Drawings

FIG. 1 is a graph showing sensory evaluation of quinoa biscuits prepared in examples 1 to 5 of the present application;

FIG. 2 is a graph showing sensory evaluation of quinoa biscuits prepared in examples 6 to 9 of the present application;

FIG. 3 is a graph showing sensory evaluation of quinoa biscuits prepared in examples 10 to 13 of the present application;

FIG. 4 is a graph showing sensory evaluation of quinoa biscuits prepared in examples 16 to 20 of the present application;

FIG. 5 is a graph showing sensory evaluation of quinoa biscuits prepared in examples 21 to 25 of the present application;

FIG. 6 is a graph showing sensory evaluation of quinoa biscuits prepared in examples 26 to 30 of the present application;

FIG. 7 is a flow chart of a method of making an embodiment of the present application;

Detailed Description

The principles and features of this application are described below in conjunction with the drawings and the embodiments, which are set forth to illustrate the application and not to limit the scope of the application.

The following discloses many different embodiments or examples for implementing the subject technology described. While specific examples of one or more arrangements of features are described below to simplify the disclosure, the examples should not be construed as limiting the present disclosure, and a first feature described later in the specification in conjunction with a second feature can include embodiments that are directly related, can also include embodiments that form additional features, and further can include embodiments in which one or more additional intervening features are used to indirectly connect or combine the first and second features to each other so that the first and second features may not be directly related.

As shown in fig. 7, the present application discloses the following examples of quinoa biscuits, which are prepared by the following steps:

s1: weighing quinoa flour, wheat flour, coconut oil and white granulated sugar according to the required mass parts, mixing the quinoa flour, the wheat flour, the coconut oil and the white granulated sugar in water to form dough, and pressing the dough into a cake;

s2: and baking the flour cakes, and cooling to obtain the quinoa biscuits.

In the following examples disclosed in this application, the wheat flour is selected from the group consisting of low gluten flour produced by Shandong Ji white flour GmbH, Chenopodium powder is selected from the group consisting of white raw Chenopodium powder produced by Jue village in Jingle county, Xingxi province, and coconut oil is selected from the group consisting of virgin coconut oil produced by Wenchang pure coconut food GmbH, Hainan province.

Examples 1 to 15 disclosed in the present application are experiments performed by changing the mixture ratio of the components under the condition that the baking conditions are not changed, and the baking conditions used in these examples are the same, for example, in examples 1 to 15, the baking time is 16min, the surface fire temperature is 160 ℃, and the primer temperature is 160 ℃.

Examples 16 to 32 in this application are experiments performed under different baking conditions without changing the blending ratio of each component, and in these examples, the blending ratio of each component is the same, for example, in examples 16 to 32, the addition amount of quinoa wheat flour and wheat flour is 50 parts each, the addition amount of coconut oil is 40 parts, and the addition amount of white granulated sugar is 30 parts.

Examples 1 to 5

In examples 1 to 5, the amounts of quinoa flour added were 35g, 50g, 65g, 80g and 95g, respectively, the amounts of wheat flour added were 65g, 50g, 35g, 20g and 5g, respectively, the amounts of coconut oil added were 40g, white sugar added were 30g, and water added was 200ml, respectively.

Examples 6 to 9

In examples 6 to 9, 50g of each of quinoa flour and wheat flour, 30g of each of sugar, 20g, 30g, 40g and 50g of coconut oil, and 200ml of water were used.

Examples 10 to 13

In examples 10 to 13, 50g of each of quinoa flour and wheat flour, 40g of coconut oil, 10g, 20g, 30g and 40g of white sugar, and 200ml of water were added.

Example 14

50 trial eaters aged 18 to 35 years are randomly selected to score the quinoa biscuits prepared in examples 1 to 13, the specific scoring standard refers to the requirements of GB 7100-2015 national standards for food safety biscuits and LS/T3206-1993 wheat flour for crisp biscuits on sensory evaluation, 100 is divided into total points, and the appearance, color, taste, mouthfeel and tissue state of the quinoa biscuits are comprehensively evaluated.

Specific test results are shown in fig. 1 to 3.

As can be seen from fig. 1, the quinoa added in 35 parts, 50 parts and 65 parts has better sense, because the unique flavor of quinoa is increasing and the sense score is also increasing with the increasing added amount of quinoa powder, but the bitter taste of quinoa begins to increase obviously when the added amount is more than 50 parts. Therefore, when the addition amount of the quinoa flour is 50 parts, the sensory score reaches the maximum value of 88, and at the moment, the biscuit has a remarkably intense quinoa flavor, bitter taste is not obvious, and the taste is crisp. When the addition amount of quinoa is 85 parts, the biscuit has obvious bitter taste and reduced mouthfeel.

As can be seen from fig. 2, the coconut oil added in the amounts of 30 parts, 40 parts and 50 parts is good in sense, because the coconut flavor and crunchiness of the biscuit are increased with the increase of the added amount of the coconut oil, but when the added amount is too large, the biscuit is too scorched and the taste becomes greasy. When the adding amount of the coconut oil is less than 40 parts, the baked quinoa crisp biscuit has high internal water content, contains a soft core, and has high edge toughness and is not crisp. When the coconut oil is higher than 40 parts, more oil drops are remained on the baking tray, the surface of the biscuit has cracking phenomenon, and the flavor of the quinoa is covered by the coconut flavor. When the addition amount of the virgin coconut oil is 40 parts, the sensory score reaches the maximum value of 88 minutes, and at the moment, the biscuit is complete in appearance, free of cracking, uniform in color, aromatic in coconut flavor, crisp in taste and fine in tissue structure.

As can be seen from figure 3, the sense is better when the addition amount of the white granulated sugar is 20 parts, 30 parts and 40 parts, because the specific bitter taste of the quinoa is gradually covered when the addition amount of the white granulated sugar is increased within 30 parts, and the biscuit is sweet first and bitter later. When the addition amount of the white granulated sugar is 30 parts, the bitter taste of the biscuit is not obvious, the taste is fine and smooth, the layers are rich, the sensory score reaches 88 points, the addition amount of the white granulated sugar is continuously increased, the taste is greasy, and the sensory score is reduced.

Example 15

Based on the preferred single component identified in example 14, L is used₉(3⁴) And performing an orthogonal optimization test, and taking the average value of sensory scores of all groups of biscuits as a measurement index so as to determine the optimal formula of the quinoa biscuit. Wherein, table 1 is a level table of orthogonal factors of the quinoa biscuit formula:

TABLE 1

Orthogonal experiments are carried out according to the orthogonal factor horizontal table given in the table 1, and the analysis of the finally obtained orthogonal optimization test result of the quinoa crisp biscuit formula is shown in the table 2:

TABLE 2

As can be seen from 3, the optimum result obtained with the sensory score as an index is A₂B₂C₂Namely, the addition amount of the quinoa powder is 50 parts, the addition amount of the coconut oil is 40 parts, and the addition amount of the white granulated sugar is 30 parts. Under the condition, the biscuit is uniform golden yellow in appearance, clear in section structure and layer, crisp in taste, rich in quinoa and coconut oil fragrance, and not obvious in bitter taste.

The test results of the effects between subjects of the quinoa biscuit formula are shown in table 3:

TABLE 3 dependent variables sensory scores

a.R²0.982 (adjusted R)²＝0.930)

Table 3 shows that Sig value of the chenopodium quinoa additive amount is 0.032<0.05, so the influence of the chenopodium quinoa additive amount on the quality of the biscuit is significant, the influence of white granulated sugar and coconut oil is slightly low, and the influence among all factors is as follows: the addition amount of quinoa is larger than the addition amount of white granulated sugar and the addition amount of coconut oil. According to experiments, the quinoa can improve the crispness of the biscuit, can increase the taste and flavor of the biscuit, enables the biscuit to have special quinoa fragrance, and is more fragrant and crisp compared with the traditional wheat biscuit when being eaten.

Examples 16 to 20

In examples 16 to 20, the baking time was 10min, 12min, 14min, 16min and 18min when the oven face fire temperature was 160 ℃ and the base fire temperature was 170 ℃.

Examples 21 to 25

In examples 21 to 25, the baking time was 16min, the primer temperature was 150 ℃ and the face temperature was 130 ℃, 140 ℃, 150 ℃, 160 ℃ and 170 ℃, respectively.

Examples 26 to 30

In each of examples 26 to 30, the baking time was 16min, the surface fire temperature was 150 ℃ and the fire temperatures were 140 ℃, 150 ℃, 160 ℃, 170 ℃ and 180 ℃.

Example 31

The quinoa biscuits prepared in examples 16 to 30 were randomly scored by 50 test eaters between 18 and 35 years of age, the specific scoring method is as described in example 14, and the specific test results are shown in fig. 4 to 6.

As can be seen from FIG. 4, the baking time was 14min, 16min, 18min, which is preferable in the sense that the crispness of the biscuit increased with the increase in baking time before 16min, the crispness of the biscuit core increased, and the taste became more and more crispy and refreshing. And after 16min, the appearance color of the biscuit begins to be close to the scorched yellow, and the edge of the biscuit has the scorched edge phenomenon, so that the sensory score is in a trend of ascending firstly and then descending. When the baking time is 16min, the sensory score is 87 min at most, and at the moment, the biscuit is crisp in taste, uniform in color and luster and free of soft cores.

As can be seen from FIG. 5, the biscuit has good sense at the temperatures of 150 deg.C, 160 deg.C and 170 deg.C, because the crispness of the upper surface of the biscuit increases with the increasing temperature of the biscuit, the structure level is more obvious, the maximum value is reached at the temperature of 160 deg.C, and the biscuit has burnt edge phenomenon at the temperature higher than 160 deg.C. Therefore, the sensory score rises firstly and then falls, when the temperature of the flour is 160 ℃, the sensory score reaches the highest value of 85 minutes, at the moment, the biscuit is complete in appearance, free of deformation and air bubbles, uniform and golden in upper surface color, and crisp in taste.

As can be seen from FIG. 6, the appearance is better when the temperature of the primer is 150 ℃, 160 ℃ and 170 ℃, because the crispness of the lower surface of the biscuit is gradually increased along with the increasing of the temperature of the primer, the section level is more and more clear, the taste is in an increasing trend, and the highest value is reached at 160 ℃. Above 160 deg.C, there is excessive scorching, burnt smell, and sensory score is reduced. Therefore, the sensory score increased first and then decreased, and when the primer temperature reached 160 ℃, the sensory score was 85 points at the maximum. At the moment, the bottom surface of the biscuit is golden yellow in color and crisp in mouthfeel.

Example 32

Based on the preferred baking conditions determined in example 31, L was used₉(3⁴) And performing an orthogonal optimization test, and taking the average value of all groups of sensory scores of the biscuits as a measurement index so as to determine the optimal baking condition of the quinoa biscuit. Wherein, table 4 is a quinoa biscuit baking condition orthogonal factor level table:

TABLE 4

The process control condition orthogonal test protocol and the result analysis of the obtained quinoa crisp biscuit according to the baking condition orthogonal factor levels given in table 4 are shown in table 5,

TABLE 5

As can be seen from Table 5, sensory scores were used as the main evaluationThe optimal result obtained by the index is A₂B₂C₂Namely, the baking time is 16min, the surface fire temperature is 160 ℃, and the bottom fire temperature is 160 ℃ as the best scheme, at the moment, the biscuit is golden yellow, the mouth feel is crisp, and the appearance is complete.

The results of the examination of the body-to-body effect of the quinoa biscuit baking conditions are shown in table 6,

TABLE 6 dependent variables sensory scores

a.R²0.985 (adjusted R)²＝0.938)

It can be seen from table 6 that Sig value of the baking time is 0.018<0.05, so the effect of baking time on chenopodium quinoa crisp cookie processing preparation is significant. The influence of the surface fire temperature is equivalent to that of the primer temperature, but the primer temperature is slightly higher, so that the influence of all factors is baking time, surface fire temperature and primer temperature

Example 33

S1: weighing 50g of quinoa wheat flour, 50g of wheat flour, 40g of coconut oil and 30g of white granulated sugar according to the required mass parts, mixing the materials into a dough in 200mL of water, and pressing the dough into a cake;

s2: baking the flour cake for 16min at the conditions of the flour fire temperature of 160 ℃ and the primer temperature of 160 ℃, and cooling to obtain the quinoa biscuit.

And respectively testing the moisture content, ash content, fat content and crude fiber content of the quinoa biscuit.

Wherein, the method for testing the moisture content refers to a direct drying method in GB 5009.3-2010; the ash content test method refers to the first method in GB 5009.4-2016; the fat content is tested by reference to the first method in GB 5009.6-2016; the method for measuring the crude fiber content is referred to the first method in GB/T5009.10-2003.

The test results showed that the water content was 4.26g/100g, the ash content was 1.26g/100g, the fat content was 45.38g/100g, and the crude fiber content was 7.34%.

In the description of the present specification, it is to be understood that the terms "center", "length", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "inner", "outer", "peripheral side", "circumferential", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present specification.

In the description of the present specification, "a plurality" means at least two, e.g., two, three, etc., unless explicitly defined otherwise.

In the description herein, reference to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

The terms used in the present specification are those general terms currently widely used in the art in consideration of functions related to the present disclosure, but they may be changed according to the intention of a person having ordinary skill in the art, precedent, or new technology in the art. Also, specific terms may be selected by the applicant, and in this case, their detailed meanings will be described in the detailed description of the present disclosure. Therefore, the terms used in the specification should not be construed as simple names but based on the meanings of the terms and the overall description of the present disclosure.

Flowcharts or text are used in this specification to illustrate the operational steps performed in accordance with embodiments of the present application. It should be understood that the operational steps in the embodiments of the present application are not necessarily performed in the exact order recited. Rather, the various steps may be processed in reverse order or simultaneously, as desired. Meanwhile, other operations may be added to the processes, or a certain step or several steps of operations may be removed from the processes.

The above description is only exemplary of the present application and should not be taken as limiting the present application, as any modification, equivalent replacement, or improvement made within the spirit and principle of the present application should be included in the protection scope of the present application.