Corn cookie biscuits and preparation method thereof
阅读说明：本技术 一种玉米曲奇饼干及其制备方法 (Corn cookie biscuits and preparation method thereof ) 是由 王伟明 于 2021-08-16 设计创作，主要内容包括：一种玉米曲奇饼干及其制备方法,它本发明属于食品加工技术领域,具体涉及一种玉米曲奇饼干及其制备方法。本发明的目的是要解决将益生菌与原材料直接混合制作面食时,由于益生菌耐胃酸能力较差,导致能够进入人体肠道的益生菌少,无法发挥益生菌对肠道的保护作用的问题。益生菌玉米曲奇饼干由饼皮料层和夹心料层制成；所述饼皮料层包括黄油、鸡蛋、辅料粉、中药粉、豆豉冻干粉和玉米粉；所述夹心料层包括玫瑰花酱、黄油、奶油和海带冻干粉。制备方法：一、制备夹心料；二、制备饼皮料；三、组装,得到玉米曲奇饼干。优点：保护益生菌不被胃肠破坏,降低外界环境对益生菌细胞的损伤,保留了益生菌活性。本发明主要用于制备米曲奇饼干。(The invention discloses a corn cookie and a preparation method thereof, belongs to the technical field of food processing, and particularly relates to a corn cookie and a preparation method thereof. The invention aims to solve the problems that when probiotics and raw materials are directly mixed to prepare wheaten food, less probiotics can enter the intestinal tract of a human body due to poor gastric acid resistance of the probiotics, and the protective effect of the probiotics on the intestinal tract cannot be exerted. The probiotic corn cookie is made of a cake wrapper layer and a sandwich layer; the cake crust layer comprises butter, eggs, auxiliary material powder, traditional Chinese medicine powder, fermented soya bean freeze-dried powder and corn flour; the sandwich material layer comprises rose jam, butter, cream and kelp freeze-dried powder. The preparation method comprises the following steps: firstly, preparing a sandwich material; secondly, preparing biscuit skin materials; and thirdly, assembling to obtain the corn cookie. The advantages are that: protects the probiotics from being damaged by the stomach and the intestine, reduces the damage of the external environment to the probiotic cells, and keeps the activity of the probiotics. The invention is mainly used for preparing the rice cookies.)
1. A corn cookie is characterized in that the corn cookie is made of a cake crust layer and a sandwich layer, and the two adjacent cake crust layers are bonded together by the sandwich layer; the cake crust layer comprises 8-10 parts of butter, 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn flour in parts by weight; the sandwich material layer comprises 7-12 parts of rose jam, 4-8 parts of butter, 3-6 parts of cream and 4-6 parts of kelp freeze-dried powder in parts by weight.
2. A corn cookie as claimed in claim 1 wherein the corn cookie is made of two layers of cookie wrapper and one layer of filling.
3. A corn cookie biscuit according to claim 2 characterised in that the auxiliary powder is sesame, walnut or almond flour.
4. The corn cookie biscuit according to claim 3, wherein the Chinese medicine powder comprises rhizoma Polygonati Odorati powder, rhizoma Dioscoreae powder and radix astragali powder; the mass ratio of the polygonatum odoratum powder to the yam powder is 1: 1; the mass ratio of the polygonatum odoratum powder to the astragalus membranaceus powder is 1: 2.
5. A corn cookie as claimed in claim 4 wherein the corn flour is waxy corn flour.
6. The corn cookie biscuit according to claim 5, wherein the freeze-dried powder of fermented soya beans is prepared by the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12-36 h, fishing out and bagging, sterilizing at the temperature of 121 ℃ and under the pressure of 0.105MPa for 20-40 min, filtering, and cooling to the temperature of 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4-6%; the volume ratio of the mass of the soybeans to the saline water is (80-100) g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 24-72 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soya bean freeze-dried powder: and (3) putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder.
7. The corn cookie biscuit according to claim 6, wherein the rose paste is prepared by the steps of:
firstly, taking fresh rose petals, removing impurities, cleaning and airing, then putting the rose petals into a plastic bag, and preserving at the temperature of-15 ℃ to obtain frozen rose petals;
secondly, peeling, removing seeds and juicing fresh fruits to obtain fruit juice; the fruit is passion fruit, orange, pineapple or lemon;
thirdly, unfreezing the frozen rose petals obtained in the first step, then adding the grape wine, heating at the temperature of 52-60 ℃ for 25-35 min, and then placing the grape wine in a beater to be beaten into pulp to obtain rose pulp; the mass ratio of the frozen rose petals to the wine is 1 (5-8);
fourthly, uniformly mixing the fruit juice obtained in the second step with the rose pulp obtained in the third step, decocting with fire under a stirring state, adding honey uniformly for three times in the decocting process, and decocting until the solid content reaches 35% -38% to obtain the rose jam; the volume ratio of the fruit juice obtained in the second step to the rose pulp obtained in the third step is 1 (3-5); the mass (8-10) of the rose pulp and honey obtained in the third step is 1.
8. The corn cookie biscuit according to claim 7, wherein the lyophilized kelp powder is prepared by the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12-36 h, fishing out and bagging, sterilizing at the temperature of 121 ℃ and under the pressure of 0.105MPa for 20-40 min, filtering, and cooling to the temperature of 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4-6%; the volume ratio of the mass of the soybeans to the saline water is (80-100) g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 24-72 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soybean fermented concentrated solution: washing the fermented soya beans obtained in the step (2) for 3-5 times by using deionized water, filtering by using a 80-100-mesh screen, combining washing liquids, concentrating the washing liquids at the temperature of 50-60 ℃, and concentrating until the water content is 20% -30% to obtain fermented soya bean concentrated solution; the mass ratio (1-3) of the deionized water to the fermented soya beans during single cleaning is 1;
(4) preparing fermented soya bean freeze-dried powder: putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the freeze-dried fermented soya bean powder;
(5) and preparing homogenate: firstly, weigh 4 to according to the weight fraction24 parts of fermented soybean concentrated solution, 1-6 parts of bifidobacterium, 10-50 parts of corn oil and 1-18 parts of fermented soybean freeze-dried powder; secondly, mixing and emulsifying the fermented soybean concentrated solution, the bifidobacteria and the corn oil weighed in the step (5) for 1 to 3 hours, adding the fermented soybean freeze-dried powder weighed in the step (5), and standing for 4 to 6 hours to obtain homogenate; the number of viable bacteria in the homogenate was 1.2X 108Per g-4.8X 108Per gram;
(6) preparing a kelp sticky matter: firstly, selecting fresh kelp or salted kelp as a raw material, and removing impurities to obtain the kelp after removing the quality; secondly, washing the kelp subjected to mass removal for 2-3 times by using deionized water to obtain washed kelp; thirdly, putting the washed kelp into deionized water for soaking and desalting treatment to obtain desalted kelp, wherein the salt content of the desalted kelp is 7-9%; fourthly, irradiating and sterilizing the desalted kelp for 30 to 50 seconds under the microwave power of 480 to 640W, and then cooling to room temperature to obtain kelp sticky matter;
(7) and mixing: pouring the kelp sticky matter, homogenate and skim milk powder into a homogenizer, wherein the mass ratio of the kelp sticky matter to the homogenate is (1-6): 1; the mass ratio of the kelp sticky matter to the skim milk powder is (1-4) to 2; ② homogenizing for 2-4 min at the rotating speed of 10000 r/min; thirdly, repeating the operation of the step (7) and the operation for 3 times to obtain emulsion, and standing the emulsion for 5min at room temperature to obtain a kelp mixture; fourthly, preserving the heat of the kelp mixture for 1 to 3 hours at the temperature of minus 40 ℃, then preserving the heat of the kelp mixture for 10 to 25 hours at the temperature of 0 ℃, finally preserving the heat of the kelp mixture for 13 to 18 hours at the temperature of 30 ℃ to obtain a freeze-dried kelp mixture, and then crushing the freeze-dried kelp mixture to obtain the freeze-dried kelp powder.
9. The corn cookie biscuit according to claim 8, wherein in step (5), the bifidobacteria are bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve or bifidobacterium bifidum; the bifidobacterium adolescentis is produced by a Beina biopharmaceutical, and has the following types: BNCC 186535; the bifidobacterium infantis is produced by the Beina biopharmaceutical, and has the following types: BNCC 180716; the bifidobacterium longum is produced by Beina biopharmaceuticals and has the following types: BNCC 186143; the bifidobacterium breve is produced by Beina biopharmaceuticals and has the following types: BNCC 180715; the bifidobacterium bifidum is produced by the Beina biopharmaceutical, and has the following model: BNCC 180711.
10. A method of making a corn cookie as claimed in any of claims 1 to 9, characterised in that it is carried out by the steps of:
firstly, preparing a sandwich material: weighing 7-12 parts of rose sauce, 4-8 parts of butter, 3-6 parts of cream and 4-6 parts of kelp freeze-dried powder according to weight fraction; heating and melting the butter weighed in the first step, then putting the butter into a stirring tank, stirring and mixing the rose paste and the butter weighed in the first step for 4-6 min under the stirring condition, adding the kelp freeze-dried powder weighed in the first step, and preserving at the temperature of 45-52 ℃ to obtain a sandwich material;
secondly, preparing biscuit crust materials: weighing 8-10 parts of butter, 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn powder according to weight percentage; secondly, stirring and uniformly mixing the butter weighed in the second step for 3-5 min, then adding 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn flour weighed in the second step, continuously stirring for 1-3 min to obtain a mixture, and thirdly, putting the mixture into an oven, and baking for 20-49 min at the temperature of 130-180 ℃ to obtain a biscuit skin material;
thirdly, assembling: and (3) cooling the cake crust material obtained in the step two to 30-35 ℃, fixing and flatly placing the cake crust material, uniformly coating a layer of sandwich material on the upper surface of the cake crust material, covering the sandwich material with the other piece of cake crust material, extruding to bond the two layers of cake crust materials together, and standing to normal temperature to obtain the corn cookie biscuit.
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a corn cookie biscuit and a preparation method thereof.
Background
With the accelerated pace of social life, the requirements of people on food nutrient components and efficacy are improved, and the effect is a necessary trend of healthy food in daily food or snacks; the intestinal flora is an important participant in human metabolism, and plays an important role in food digestion and nutrient absorption, immunoregulation, disease defense and the like of the human body. The prevention and treatment of some diseases by modulating the intestinal flora is beginning to be accepted by more and more people.
Probiotics are defined by the world health organization as "living microorganisms that, when ingested in sufficient quantities, can have a beneficial effect on the health of the host". The probiotics as a natural preparation for regulating the balance of intestinal flora and influencing brain health and mental health is widely applied in the fields of medical care and alternative medicine. However, in the existing production process of the wheaten food containing probiotics, the probiotics are directly mixed with the raw materials, and the probiotics have poor gastric acid resistance, so that few probiotics which can smoothly enter the intestinal tract of a human body are generated, and the protective effect of the probiotics on the intestinal tract cannot be exerted. For example, bifidobacteria are increasingly regarded as a probiotic, and their beneficial effects on the health of the human body are becoming more appreciated. The bifidobacterium maintains the micro-ecological environment balance of the gastrointestinal tract mainly through the biological antagonism, nutrition, immunity, anti-tumor and other effects on the organism, improves the defense capability of the organism, can play the role of various nutrition physiology at the same time, can be used for inhibiting the reproduction of bacteria and preventing infection, and has important health care and utilization values. However, bifidobacteria are to some extent protected from bacterial damage by gastric acid, bile salts and digestive enzymes.
Disclosure of Invention
The invention aims to solve the problems that when probiotics and raw materials are directly mixed to prepare wheaten food, few probiotics can enter the intestinal tract of a human body due to poor gastric acid resistance of the probiotics, and the intestinal tract protection effect of the probiotics cannot be exerted, and provides a corn cookie biscuit and a preparation method thereof.
A corn cookie biscuit is made of a cake crust layer and a sandwich layer, and the two adjacent cake crust layers are bonded together by the sandwich layer; the cake crust layer comprises 8-10 parts of butter, 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn flour in parts by weight; the sandwich material layer comprises 7-12 parts of rose jam, 4-8 parts of butter, 3-6 parts of cream and 4-6 parts of kelp freeze-dried powder in parts by weight.
A preparation method of corn cookies is specifically completed according to the following steps:
firstly, preparing a sandwich material: weighing 7-12 parts of rose sauce, 4-8 parts of butter, 3-6 parts of cream and 4-6 parts of kelp freeze-dried powder according to weight fraction; heating and melting the butter weighed in the first step, then putting the butter into a stirring tank, stirring and mixing the rose paste and the butter weighed in the first step for 4-6 min under the stirring condition, adding the kelp freeze-dried powder weighed in the first step, and preserving at the temperature of 45-52 ℃ to obtain a sandwich material;
secondly, preparing biscuit crust materials: weighing 8-10 parts of butter, 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn powder according to weight percentage; secondly, stirring and uniformly mixing the butter weighed in the second step for 3-5 min, then adding 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn flour weighed in the second step, continuously stirring for 1-3 min to obtain a mixture, and thirdly, putting the mixture into an oven, and baking for 20-49 min at the temperature of 130-180 ℃ to obtain a biscuit skin material;
thirdly, assembling: and (3) cooling the cake crust material obtained in the step two to 30-35 ℃, fixing and flatly placing the cake crust material, uniformly coating a layer of sandwich material on the upper surface of the cake crust material, covering the sandwich material with the other piece of cake crust material, extruding to bond the two layers of cake crust materials together, and standing to normal temperature to obtain the corn cookie biscuit.
The principle and the advantages of the invention are as follows:
firstly, fermented soya bean freeze-dried powder is added into a cake crust layer, the fermented soya bean freeze-dried powder forms liquid with better viscosity in a hydrolysis system, and digestive enzymes are not easy to contact starch granules due to embedding effect on the starch granules, so that the digestive hydrolysis rate of the starch is reduced, the fermented soya bean freeze-dried powder has the characteristics of slowing down the digestive rate and reducing the hydrolysis rate, can ensure that probiotics enter human intestinal tracts and are not damaged by gastric acid, bile salt and digestive enzymes, and the fermented soya bean freeze-dried powder has the health-care functions of regulating blood sugar and digestion;
the kelp freeze-dried powder is added into the sandwich material layer, the fermented soybean fermented concentrated solution, the kelp sticky matter and the fermented soybean freeze-dried powder are added into the kelp freeze-dried powder, the fermented soybean fermented concentrated solution has a certain protection effect on gastric mucosa, the traditional emulsifier is replaced, and a certain emulsification effect is achieved.
Detailed Description
The first embodiment is as follows: the embodiment is a corn cookie biscuit, which is made of a cake crust layer and a sandwich layer, and the two adjacent cake crust layers are bonded together by the sandwich layer; the cake crust layer comprises 8-10 parts of butter, 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn flour in parts by weight; the sandwich material layer comprises 7-12 parts of rose jam, 4-8 parts of butter, 3-6 parts of cream and 4-6 parts of kelp freeze-dried powder in parts by weight.
The second embodiment is as follows: the present embodiment differs from the first embodiment in that: the corn cookie is made of two cake wrapper layers and a sandwich material layer. The rest is the same as the first embodiment.
The third concrete implementation mode: the present embodiment differs from the first or second embodiment in that: the auxiliary material powder is sesame powder, walnut powder or almond powder. The others are the same as in the first or second embodiment.
The fourth concrete implementation mode: the difference between this embodiment and one of the first to third embodiments is as follows: the Chinese medicinal powder comprises rhizoma Polygonati Odorati powder, rhizoma Dioscoreae powder and radix astragali powder; the mass ratio of the polygonatum odoratum powder to the yam powder is 1: 1; the mass ratio of the polygonatum odoratum powder to the astragalus membranaceus powder is 1: 2. The others are the same as the first to third embodiments.
The fifth concrete implementation mode: the difference between this embodiment and one of the first to fourth embodiments is: the corn flour is waxy corn flour. The rest is the same as the first to fourth embodiments.
Waxy corn is also called glutinous corn, is a special corn, has unique grain structure, nutrient content, processing quality and edible flavor, and is mainly different from common corn in that 100 percent of starch in the endosperm is amylopectin, so the waxy corn is amylopectin corn flour, the molecular weight of the amylopectin corn flour is more than 10 times smaller than that of straight-chain corn flour, the waxy corn flour is easy to digest and absorb, and the waxy corn flour is rich in protein, multiple vitamins, amino acids, mineral substances and the like; therefore, the waxy corn is easy to digest, is the best health food in coarse food grains, can reduce blood fat, blood pressure and cholesterol after being eaten frequently, and is a good staple food source for controlling blood sugar of insulin-insensitive people. The amylopectin of the waxy corn can form a net structure in the dough, the moisture of the dough is instantaneously evaporated in the puffing process, so that the net structure forms a porous tissue, the amylopectin is favorable for increasing the puffing volume and enhancing the crispness of the food, and the aging effect of the amylopectin is not obvious, so the waxy corn is a product which is very suitable for food processing and has outstanding performances in the aspects of producing small foods, puffed foods, baking foods and the like.
The sixth specific implementation mode: the difference between this embodiment and one of the first to fourth embodiments is: the fermented soya bean freeze-dried powder is prepared by the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12-36 h, fishing out and bagging, sterilizing at the temperature of 121 ℃ and under the pressure of 0.105MPa for 20-40 min, filtering, and cooling to the temperature of 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4-6%; the volume ratio of the mass of the soybeans to the saline water is (80-100) g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 24-72 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soya bean freeze-dried powder: and (3) putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder.
The rest is the same as the first to fifth embodiments.
The fermented soybean freeze-dried powder is rich in bacillus natto which is a safe bacterial strain with probiotic functions of regulating intestinal microecological balance, promoting digestion and the like, and is long recognized as one of 40 probiotics by the American FDA. The precondition for the probiotic bacteria to play a role is that a certain viable count can be kept entering and colonizing the gastrointestinal tract, so the viable count of the bacillus natto becomes the key point of current attention.
The bacillus subtilis can decompose macromolecular substances such as carbohydrates, fats and proteins in soybeans in the process of fermenting natto to generate nutrient components which are easily absorbed by human bodies such as amino acid, oligosaccharide and organic acid, and physiologically active substances such as superoxide dismutase, vitamins, phospholipid, saponin, soybean isoflavone, nattokinase, glutamate transpeptidase, phytase, antibiotics and the like. The bacillus subtilis can generate rich protease in the process of fermenting soybeans, can decompose soybean protein in soybean meal into polypeptide, cuts off hydrophobic amino acids at the tail ends of short peptides, effectively removes certain anti-nutritional factors, and reduces the bitter taste of the soybean peptides. The soybean polypeptide has effects of promoting microbial growth and relieving fatigue.
The bacillus subtilis has broad-spectrum antibacterial action, has different degrees of inhibition on escherichia coli, shigella dysenteriae, salmonella, pseudomonas aeruginosa, staphylococcus aureus and the like, and is mainly related to substances with antibacterial activity, such as polymyxin, bacitracin, dipeptidyl peptidase phosphate, 2, 6-pyridinedicarboxylic acid and the like generated in the growth process of bacillus natto. Wherein, the polymyxin and bacitracin have strong killing effect on gram-negative bacteria and gram-positive bacteria respectively, and cell death is caused by destroying cell membrane structure and increasing permeability of the cell membrane structure.
The bacillus subtilis can generate an angiotensin converting enzyme inhibitor with the effect of reducing blood pressure in the process of fermenting natto. The substance is abundant in viscous substance around natto, and can inhibit angiotensin II biosynthesis by reacting with angiotensin converting enzyme, and reduce resistance of blood vessel periphery, thereby regulating blood pressure.
The bacillus subtilis enters the digestive tract of the animal in an endospore form and then reaches the intestinal tract of the animal after entering the digestive tract. Because the bacillus subtilis belongs to an aerobic flora, after the bacillus subtilis enters the intestinal tract of an animal, a large amount of free oxygen is consumed in the process that the endophytic spores are converted from a dormant state to an active state, so that a hypoxic microenvironment which is beneficial to the growth of anaerobic bacteria and not beneficial to the growth and reproduction of aerobic bacteria is created, meanwhile, the endophytic spores also generate various antibiotic substances with obvious antagonism on pathogenic bacteria, and the intestinal microecological balance is maintained.
The enhancement effect of the bacillus subtilis on the immune system is mainly shown in the following steps: after the bacillus subtilis enters the intestinal tract, the activity and the quantity of macrophages of the organism can be effectively improved by the thalli and various metabolites. They directly stimulate lymphocytes in the lamina propria of the intestinal tract, activate the mucosal immune system on the surface of the intestine to secrete SlgA, and improve the local immunity. Simultaneously induces T, B lymphocyte to activate and proliferate, enhances the body fluid and cell immunity function, removes pathogenic bacteria and infected cells in time, and maintains the health of the organism.
The seventh embodiment: the difference between this embodiment and one of the first to sixth embodiments is: the rose jam is prepared by the following steps:
firstly, taking fresh rose petals, removing impurities, cleaning and airing, then putting the rose petals into a plastic bag, and preserving at the temperature of-15 ℃ to obtain frozen rose petals;
secondly, peeling, removing seeds and juicing fresh fruits to obtain fruit juice; the fruit is passion fruit, orange, pineapple or lemon;
thirdly, unfreezing the frozen rose petals obtained in the first step, then adding the grape wine, heating at the temperature of 52-60 ℃ for 25-35 min, and then placing the grape wine in a beater to be beaten into pulp to obtain rose pulp; the mass ratio of the frozen rose petals to the wine is 1 (5-8);
fourthly, uniformly mixing the fruit juice obtained in the second step with the rose pulp obtained in the third step, decocting with fire under a stirring state, adding honey uniformly for three times in the decocting process, and decocting until the solid content reaches 35% -38% to obtain the rose jam; the volume ratio of the fruit juice obtained in the second step to the rose pulp obtained in the third step is 1 (3-5); the mass (8-10) of the rose pulp and honey obtained in the third step is 1.
The rest is the same as the first to sixth embodiments.
The specific implementation mode is eight: the difference between this embodiment and one of the first to seventh embodiments is: the kelp freeze-dried powder is prepared by the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12-36 h, fishing out and bagging, sterilizing at the temperature of 121 ℃ and under the pressure of 0.105MPa for 20-40 min, filtering, and cooling to the temperature of 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4-6%; the volume ratio of the mass of the soybeans to the saline water is (80-100) g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 24-72 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soybean fermented concentrated solution: washing the fermented soya beans obtained in the step (2) for 3-5 times by using deionized water, filtering by using a 80-100-mesh screen, combining washing liquids, concentrating the washing liquids at the temperature of 50-60 ℃, and concentrating until the water content is 20% -30% to obtain fermented soya bean concentrated solution; the mass ratio (1-3) of the deionized water to the fermented soya beans during single cleaning is 1;
(4) preparing fermented soya bean freeze-dried powder: putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the freeze-dried fermented soya bean powder;
(5) and preparing homogenate: weighing 4-24 parts of fermented soybean concentrated solution, 1-6 parts of bifidobacterium, 10-50 parts of corn oil and 1-18 parts of fermented soybean freeze-dried powder according to weight percentage; secondly, mixing and emulsifying the fermented soybean concentrated solution, the bifidobacteria and the corn oil weighed in the step (5) for 1 to 3 hours, adding the fermented soybean freeze-dried powder weighed in the step (5), and standing for 4 to 6 hours to obtain homogenate; the number of viable bacteria in the homogenate was 1.2X 108Per g-4.8X 108Per gram;
(6) preparing a kelp sticky matter: firstly, selecting fresh kelp or salted kelp as a raw material, and removing impurities to obtain the kelp after removing the quality; secondly, washing the kelp subjected to mass removal for 2-3 times by using deionized water to obtain washed kelp; thirdly, putting the washed kelp into deionized water for soaking and desalting treatment to obtain desalted kelp, wherein the salt content of the desalted kelp is 7-9%; fourthly, irradiating and sterilizing the desalted kelp for 30 to 50 seconds under the microwave power of 480 to 640W, and then cooling to room temperature to obtain kelp sticky matter;
(7) and mixing: pouring the kelp sticky matter, homogenate and skim milk powder into a homogenizer, wherein the mass ratio of the kelp sticky matter to the homogenate is (1-6): 1; the mass ratio of the kelp sticky matter to the skim milk powder is (1-4) to 2; ② homogenizing for 2-4 min at the rotating speed of 10000 r/min; thirdly, repeating the operation of the step (7) and the operation for 3 times to obtain emulsion, and standing the emulsion for 5min at room temperature to obtain a kelp mixture; fourthly, preserving the heat of the kelp mixture for 1 to 3 hours at the temperature of minus 40 ℃, then preserving the heat of the kelp mixture for 10 to 25 hours at the temperature of 0 ℃, finally preserving the heat of the kelp mixture for 13 to 18 hours at the temperature of 30 ℃ to obtain a freeze-dried kelp mixture, and then crushing the freeze-dried kelp mixture to obtain the freeze-dried kelp powder.
The rest is the same as the first to seventh embodiments.
The fermented soybean concentrated solution contains gamma-polyglutamic acid, the gamma-polyglutamic acid forms colorless and tasteless transparent soft colloid after absorbing water, the chemical structure of the colloid enables the colloid to have a strong slow release effect, and the fermented soybean freeze-dried powder contains free calcium ions, gamma-polyglutamic acid calcium formed by chelating polyglutamic acid gamma-PGA and the calcium ions has a slow release capacity, and the slow release capacity does not depend on gastric acid, so that the colloid has a positive effect on the protection of probiotics. Can promote regulation of intestinal flora, inhibit harmful bacteria, and enhance immunity after long-term consumption
The specific implementation method nine: the difference between this embodiment and one of the first to seventh embodiments is: the bifidobacteria in the step (5) are bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve or bifidobacterium bifidum; the bifidobacterium adolescentis is produced by a Beina biopharmaceutical, and has the following types: BNCC 186535; the bifidobacterium infantis is produced by the Beina biopharmaceutical, and has the following types: BNCC 180716; the bifidobacterium longum is produced by Beina biopharmaceuticals and has the following types: BNCC 186143; the bifidobacterium breve is produced by Beina biopharmaceuticals and has the following types: BNCC 180715; the bifidobacterium bifidum is produced by the Beina biopharmaceutical, and has the following model: BNCC 180711. The others are the same as the first to eighth embodiments.
The detailed implementation mode is ten: the embodiment is a preparation method of corn cookies, which is specifically completed by the following steps:
firstly, preparing a sandwich material: weighing 7-12 parts of rose sauce, 4-8 parts of butter, 3-6 parts of cream and 4-6 parts of kelp freeze-dried powder according to weight fraction; heating and melting the butter weighed in the first step, then putting the butter into a stirring tank, stirring and mixing the rose paste and the butter weighed in the first step for 4-6 min under the stirring condition, adding the kelp freeze-dried powder weighed in the first step, and preserving at the temperature of 45-52 ℃ to obtain a sandwich material;
secondly, preparing biscuit crust materials: weighing 8-10 parts of butter, 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn powder according to weight percentage; secondly, stirring and uniformly mixing the butter weighed in the second step for 3-5 min, then adding 1-3 parts of eggs, 1-3 parts of auxiliary material powder, 2-4 parts of traditional Chinese medicine powder, 3-5 parts of fermented soya bean freeze-dried powder and 6-18 parts of corn flour weighed in the second step, continuously stirring for 1-3 min to obtain a mixture, and thirdly, putting the mixture into an oven, and baking for 20-49 min at the temperature of 130-180 ℃ to obtain a biscuit skin material;
thirdly, assembling: and (3) cooling the cake crust material obtained in the step two to 30-35 ℃, fixing and flatly placing the cake crust material, uniformly coating a layer of sandwich material on the upper surface of the cake crust material, covering the sandwich material with the other piece of cake crust material, extruding to bond the two layers of cake crust materials together, and standing to normal temperature to obtain the corn cookie biscuit.
The concrete implementation mode eleven: the present embodiment is different from the fifth embodiment in that: and in the second step, the auxiliary material powder is sesame powder, walnut powder or almond powder. The rest is the same as the embodiment.
The specific implementation mode twelve: the present embodiment differs from the tenth or eleventh embodiment in that: the Chinese medicine powder in the second step comprises rhizoma polygonati powder, yam powder and astragalus powder; the mass ratio of the polygonatum odoratum powder to the yam powder is 1: 1; the mass ratio of the polygonatum odoratum powder to the astragalus membranaceus powder is 1: 2. The others are the same as the embodiments ten or eleven.
The specific implementation mode is thirteen: the tenth to twelfth points of difference from the present embodiment are: and in the second step, the corn flour is branched corn flour. The others are the same as the embodiments ten to twelve.
The specific implementation mode is fourteen: the present embodiment differs from the first to third embodiments in the following points: the fermented soya bean freeze-dried powder in the second step is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12-36 h, fishing out and bagging, sterilizing at the temperature of 121 ℃ and under the pressure of 0.105MPa for 20-40 min, filtering, and cooling to the temperature of 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4-6%; the volume ratio of the mass of the soybeans to the saline water is (80-100) g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 24-72 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soya bean freeze-dried powder: and (3) putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder.
The others are the same as the embodiments ten to thirteen.
The concrete implementation mode is fifteen: the present embodiment differs from the first to the tenth to the fourteenth embodiments in that: the rose jam in the first step is prepared according to the following steps:
(1) taking fresh rose petals, removing impurities, cleaning, airing, then putting into a plastic bag, and preserving at the temperature of-15 ℃ to obtain frozen rose petals;
(2) peeling fresh fruits, removing seeds, and squeezing to obtain fruit juice; the fruit is passion fruit, orange, pineapple or lemon;
(3) unfreezing the frozen rose petals obtained in the step (1), then adding wine, heating at the temperature of 52-60 ℃ for 25-35 min, and then placing the wine in a beater to be beaten into pulp to obtain rose pulp; the mass ratio of the frozen rose petals to the wine is 1 (5-8);
(4) uniformly mixing the fruit juice obtained in the step (2) and the rose pulp obtained in the step (3), decocting with fire under a stirring state, adding honey uniformly for three times in the decocting process, and decocting until the solid content is 35-38% to obtain the rose jam; the volume ratio of the fruit juice obtained in the step (2) to the rose pulp obtained in the step (3) is 1 (3-5); the mass (8-10) of the rose pulp and honey obtained in the step (3) is 1.
The others are the same as the detailed description of the tenth to the fourteenth embodiments.
The specific implementation mode is sixteen: the tenth to fifteenth differences from the present embodiment are: the kelp freeze-dried powder in the first step is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12-36 h, fishing out and bagging, sterilizing at the temperature of 121 ℃ and under the pressure of 0.105MPa for 20-40 min, filtering, and cooling to the temperature of 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4-6%; the volume ratio of the mass of the soybeans to the saline water is (80-100) g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 24-72 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soybean fermented concentrated solution: washing the fermented soya beans obtained in the step (2) for 3-5 times by using deionized water, filtering by using a 80-100-mesh screen, combining washing liquids, concentrating the washing liquids at the temperature of 50-60 ℃, and concentrating until the water content is 20% -30% to obtain fermented soya bean concentrated solution; the mass ratio (1-3) of the deionized water to the fermented soya beans during single cleaning is 1;
(4) preparing fermented soya bean freeze-dried powder: putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the freeze-dried fermented soya bean powder;
(5) and preparing homogenate: weighing 4-24 parts of fermented soybean concentrated solution, 1-6 parts of bifidobacterium, 10-50 parts of corn oil and 1-18 parts of fermented soybean freeze-dried powder according to weight percentage; secondly, mixing and emulsifying the fermented soybean concentrated solution, the bifidobacteria and the corn oil weighed in the step (5) for 1 to 3 hours, adding the fermented soybean freeze-dried powder weighed in the step (5), and standing for 4 to 6 hours to obtain homogenate; the number of viable bacteria in the homogenate was 1.2X 108Per g-4.8X 108Per gram;
(6) preparing a kelp sticky matter: firstly, selecting fresh kelp or salted kelp as a raw material, and removing impurities to obtain the kelp after removing the quality; secondly, washing the kelp subjected to mass removal for 2-3 times by using deionized water to obtain washed kelp; thirdly, putting the washed kelp into deionized water for soaking and desalting treatment to obtain desalted kelp, wherein the salt content of the desalted kelp is 7-9%; fourthly, irradiating and sterilizing the desalted kelp for 30 to 50 seconds under the microwave power of 480 to 640W, and then cooling to room temperature to obtain kelp sticky matter;
(7) and mixing: pouring the kelp sticky matter, homogenate and skim milk powder into a homogenizer, wherein the mass ratio of the kelp sticky matter to the homogenate is (1-6): 1; the mass ratio of the kelp sticky matter to the skim milk powder is (1-4) to 2; ② homogenizing for 2-4 min at the rotating speed of 10000 r/min; thirdly, repeating the operation of the step (7) and the operation for 3 times to obtain emulsion, and standing the emulsion for 5min at room temperature to obtain a kelp mixture; fourthly, preserving the heat of the kelp mixture for 1 to 3 hours at the temperature of minus 40 ℃, then preserving the heat of the kelp mixture for 10 to 25 hours at the temperature of 0 ℃, finally preserving the heat of the kelp mixture for 13 to 18 hours at the temperature of 30 ℃ to obtain a freeze-dried kelp mixture, and then crushing the freeze-dried kelp mixture to obtain the freeze-dried kelp powder.
The others are the same as the embodiments ten to fifteen.
Seventeenth embodiment: the sixteenth difference between this embodiment and the specific embodiment is that: the bifidobacteria in the step (5) are bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve or bifidobacterium bifidum; the bifidobacterium adolescentis is produced by a Beina biopharmaceutical, and has the following types: BNCC 186535; the bifidobacterium infantis is produced by the Beina biopharmaceutical, and has the following types: BNCC 180716; the bifidobacterium longum is produced by Beina biopharmaceuticals and has the following types: BNCC 186143; the bifidobacterium breve is produced by Beina biopharmaceuticals and has the following types: BNCC 180715; the bifidobacterium bifidum is produced by the Beina biopharmaceutical, and has the following model: BNCC 180711. The rest is the same as the embodiment sixteen.
The invention is not limited to the above embodiments, and one or a combination of several embodiments may also achieve the object of the invention.
The following experiments are adopted to verify the effect of the invention:
example 1: a preparation method of corn cookies is specifically completed according to the following steps:
firstly, preparing a sandwich material: weighing 7 parts of rose sauce, 4 parts of butter, 3 parts of cream and 4 parts of kelp freeze-dried powder according to weight percentage; heating and melting the butter weighed in the first step, then putting the butter into a stirring cylinder, stirring and mixing the rose paste and the cream weighed in the first step for 5min under the stirring condition, adding the kelp freeze-dried powder weighed in the first step, and preserving at the temperature of 45-52 ℃ to obtain a sandwich material;
secondly, preparing biscuit crust materials: weighing 8 parts of butter, 1 part of eggs, 1 part of auxiliary material powder, 2 parts of traditional Chinese medicine powder, 3 parts of fermented soya bean freeze-dried powder and 6 parts of corn flour according to weight percentage; secondly, uniformly stirring and mixing the butter weighed in the second step for 3min, then adding 1 part of eggs, 1 part of auxiliary material powder, 2 parts of traditional Chinese medicine powder, 3 parts of fermented soya bean freeze-dried powder and 6 parts of corn flour weighed in the second step, continuously stirring for 2min to obtain a mixture, and thirdly, putting the mixture into an oven, and baking for 20min at the temperature of 160 ℃ to obtain a biscuit skin material;
thirdly, assembling: and D, cooling the cake crust material obtained in the step two to 33 ℃, fixing and flatly placing the cake crust material, uniformly coating a layer of sandwich material on the upper surface of the cake crust material, covering the sandwich material with the other piece of cake crust material, extruding to bond the two layers of cake crust materials together, and standing to normal temperature to obtain the corn cookie.
In the second step of the embodiment 1, the auxiliary material powder is walnut powder.
In the second step of the embodiment 1, the traditional Chinese medicine powder comprises rhizoma polygonati powder, yam powder and astragalus powder; the mass ratio of the polygonatum odoratum powder to the yam powder is 1: 1; the mass ratio of the polygonatum odoratum powder to the astragalus membranaceus powder is 1: 2.
In the second step of the embodiment 1, the corn flour is branched corn flour, and specifically, the branched corn flour is waxy corn flour.
In the second step of the embodiment 1, the fermented soya bean freeze-dried powder is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12h, fishing out, bagging, sterilizing at 121 ℃ and 0.105MPa for 20min, filtering, and cooling to 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4%; the volume ratio of the mass of the soybeans to the saline water is 80g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 24 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soya bean freeze-dried powder: and (3) putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, finally preserving heat for 16 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder.
The rose jam in the first step of the embodiment 1 is prepared by the following steps:
(1) taking fresh rose petals, removing impurities, cleaning, airing, then putting into a plastic bag, and preserving at the temperature of-15 ℃ to obtain frozen rose petals;
(2) peeling fresh fruits, removing seeds, and squeezing to obtain fruit juice; the fruit is passion fruit, orange, pineapple or lemon;
(3) unfreezing the frozen rose petals obtained in the step (1), then adding wine, heating at 52-60 ℃ for 25min, and then placing the wine in a beater to be beaten into pulp to obtain rose pulp; the mass ratio of the frozen rose petals to the wine is 1: 5;
(4) uniformly mixing the fruit juice obtained in the step (2) and the rose pulp obtained in the step (3), decocting with fire under a stirring state, adding honey uniformly for three times in the decocting process, and decocting until the solid content is 35-38% to obtain the rose jam; the volume ratio of the fruit juice obtained in the step (2) to the rose pulp obtained in the step (3) is 1: 3; the mass ratio of the rose pulp obtained in the step (3) to the honey is 8: 1.
In the first step of the embodiment 1, the kelp freeze-dried powder is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybean in saline water for 12h, taking out, bagging, sterilizing at 121 deg.C and 0.105MPa for 20min, filtering, and cooling to 20 deg.C to obtain fermentation substrate; the mass fraction of NaCl in the brine is 4%; the volume ratio of the mass of the soybeans to the saline water is 80g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 24 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soybean fermented concentrated solution: washing the fermented soya beans obtained in the step (2) for 4 times by using deionized water, filtering by using a 100-mesh screen, combining the washing liquids, and then concentrating the washing liquids at the temperature of 55 ℃ until the water content is 25% to obtain fermented soya beans concentrated solution; the mass ratio of the deionized water to the fermented soya beans in single cleaning is 2: 1;
(4) preparing fermented soya bean freeze-dried powder: putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 16 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain fermented soya bean freeze-dried powder;
(5) and preparing homogenate: a. weighing 14 parts of fermented soybean concentrated solution, 3.5 parts of bifidobacterium, 30 parts of corn oil and 9 parts of fermented soybean freeze-dried powder according to the weight percentage; b. mixing and emulsifying the fermented soybean concentrated solution weighed in the step (5) a, bifidobacterium and corn oil for 2 hours, adding the fermented soybean freeze-dried powder weighed in the step (5) a, and standing for 5 hours to obtain homogenate; the number of viable bacteria in the homogenate was 1.2X 108Per g-4.8X 108Per gram; the bifidobacterium in the step (5) a is bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve or bifidobacterium bifidum; the bifidobacterium adolescentis is produced by a Beina biopharmaceutical, and has the following types: BNCC 186535; the bifidobacterium infantis is produced by the Beina biopharmaceutical, and has the following types: BNCC 180716; the bifidobacterium longum is produced by Beina biopharmaceuticals and has the following types: BNCC 186143; the bifidobacterium breve is produced by Beina biopharmaceuticals and has the following types: BNCC 180715; the bifidobacterium bifidum is produced by the Beina biopharmaceutical, and has the following model: BNCC 180711;
(6) preparing a kelp sticky matter: a. selecting fresh kelp or salted kelp as a raw material, and removing impurities to obtain the qualitatively removed kelp; b. washing the kelp subjected to quality removal for 2-3 times by using deionized water to obtain washed kelp; c. soaking the washed kelp in deionized water for desalting treatment to obtain desalted kelp with salt content of 8.1%; d. sterilizing the desalted kelp by irradiating under the microwave power of 510W for 30s, and then cooling to room temperature to obtain kelp sticky matter;
(7) and mixing: a. pouring the kelp sticky matter, the homogenate and the skim milk powder into a homogenizer, wherein the mass ratio of the kelp sticky matter to the homogenate is 3.5: 1; the mass ratio of the kelp sticky matter to the skim milk powder is 2.5: 2; b. homogenizing at rotation speed of 10000r/min for 3 min; c. repeating the operation of the step (7) b for 3 times to obtain emulsion, and standing the emulsion for 5min at room temperature to obtain a kelp mixture; d. keeping the temperature of the kelp mixture at-40 ℃ for 2h, keeping the temperature at 0 ℃ for 18h, keeping the temperature at 30 ℃ for 16h to obtain a freeze-dried kelp mixture, and crushing to obtain the freeze-dried kelp powder.
Example 2: a preparation method of corn cookies is specifically completed according to the following steps:
firstly, preparing a sandwich material: weighing 10 parts of rose sauce, 6 parts of butter, 4 parts of cream and 5 parts of kelp freeze-dried powder according to weight percentage; heating and melting the butter weighed in the first step, then putting the butter into a stirring cylinder, stirring and mixing the rose paste and the cream weighed in the first step for 5min under the stirring condition, adding the kelp freeze-dried powder weighed in the first step, and preserving at the temperature of 45-52 ℃ to obtain a sandwich material;
secondly, preparing biscuit crust materials: weighing 9 parts of butter, 2 parts of eggs, 2 parts of auxiliary material powder, 3 parts of traditional Chinese medicine powder, 4 parts of fermented soya bean freeze-dried powder and 12 parts of corn flour according to weight percentage; secondly, uniformly stirring and mixing the butter weighed in the second step for 4min, adding 2 parts of eggs, 2 parts of auxiliary material powder, 3 parts of traditional Chinese medicine powder, 4 parts of fermented soya bean freeze-dried powder and 12 parts of corn flour weighed in the second step, continuously stirring for 2min to obtain a mixture, and putting the mixture into an oven, and baking for 30min at the temperature of 160 ℃ to obtain a cake crust material;
thirdly, assembling: and D, cooling the cake crust material obtained in the step two to 33 ℃, fixing and flatly placing the cake crust material, uniformly coating a layer of sandwich material on the upper surface of the cake crust material, covering the sandwich material with the other piece of cake crust material, extruding to bond the two layers of cake crust materials together, and standing to normal temperature to obtain the corn cookie.
In the second step of the embodiment 2, the auxiliary material powder is walnut powder.
In the second step of the embodiment 2, the Chinese medicinal powder comprises rhizoma polygonati powder, yam powder and astragalus powder; the mass ratio of the polygonatum odoratum powder to the yam powder is 1: 1; the mass ratio of the polygonatum odoratum powder to the astragalus membranaceus powder is 1: 2.
In the second step of the embodiment 2, the corn flour is branched corn flour, and specifically, the branched corn flour is waxy corn flour.
In the second step of the embodiment 2, the fermented soya bean freeze-dried powder is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12h, fishing out, bagging, sterilizing at 121 ℃ and 0.105MPa for 20min, filtering, and cooling to 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4%; the volume ratio of the mass of the soybeans to the saline water is 80g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 24 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soya bean freeze-dried powder: and (3) putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, finally preserving heat for 16 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder.
The rose jam in the first step of the embodiment 2 is prepared by the following steps:
(1) taking fresh rose petals, removing impurities, cleaning, airing, then putting into a plastic bag, and preserving at the temperature of-15 ℃ to obtain frozen rose petals;
(2) peeling fresh fruits, removing seeds, and squeezing to obtain fruit juice; the fruit is passion fruit, orange, pineapple or lemon;
(3) unfreezing the frozen rose petals obtained in the step (1), then adding wine, heating at 52-60 ℃ for 25min, and then placing the wine in a beater to be beaten into pulp to obtain rose pulp; the mass ratio of the frozen rose petals to the wine is 1: 5;
(4) uniformly mixing the fruit juice obtained in the step (2) and the rose pulp obtained in the step (3), decocting with fire under a stirring state, adding honey uniformly for three times in the decocting process, and decocting until the solid content is 35-38% to obtain the rose jam; the volume ratio of the fruit juice obtained in the step (2) to the rose pulp obtained in the step (3) is 1: 3; the mass ratio of the rose pulp obtained in the step (3) to the honey is 8: 1.
In the first step of the embodiment 2, the kelp freeze-dried powder is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybean in saline water for 12h, taking out, bagging, sterilizing at 121 deg.C and 0.105MPa for 20min, filtering, and cooling to 20 deg.C to obtain fermentation substrate; the mass fraction of NaCl in the brine is 4%; the volume ratio of the mass of the soybeans to the saline water is 80g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 24 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soybean fermented concentrated solution: washing the fermented soya beans obtained in the step (2) for 4 times by using deionized water, filtering by using a 100-mesh screen, combining the washing liquids, and then concentrating the washing liquids at the temperature of 55 ℃ until the water content is 25% to obtain fermented soya beans concentrated solution; the mass ratio of the deionized water to the fermented soya beans in single cleaning is 2: 1;
(4) preparing fermented soya bean freeze-dried powder: putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 16 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain fermented soya bean freeze-dried powder;
(5) and preparing homogenate: a. weighing 14 parts of fermented soybean concentrated solution 3.5 parts of bifidobacterium and 30 parts of jade according to weight percentageRice oil and 9 parts of fermented soya bean freeze-dried powder; b. mixing and emulsifying the fermented soybean concentrated solution weighed in the step (5) a, bifidobacterium and corn oil for 2 hours, adding the fermented soybean freeze-dried powder weighed in the step (5) a, and standing for 5 hours to obtain homogenate; the number of viable bacteria in the homogenate was 1.2X 108Per g-4.8X 108Per gram; the bifidobacterium in the step (5) a is bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve or bifidobacterium bifidum; the bifidobacterium adolescentis is produced by a Beina biopharmaceutical, and has the following types: BNCC 186535; the bifidobacterium infantis is produced by the Beina biopharmaceutical, and has the following types: BNCC 180716; the bifidobacterium longum is produced by Beina biopharmaceuticals and has the following types: BNCC 186143; the bifidobacterium breve is produced by Beina biopharmaceuticals and has the following types: BNCC 180715; the bifidobacterium bifidum is produced by the Beina biopharmaceutical, and has the following model: BNCC 180711;
(6) preparing a kelp sticky matter: a. selecting fresh kelp or salted kelp as a raw material, and removing impurities to obtain the qualitatively removed kelp; b. washing the kelp subjected to quality removal for 2-3 times by using deionized water to obtain washed kelp; c. soaking the washed kelp in deionized water for desalting treatment to obtain desalted kelp with salt content of 8.1%; d. sterilizing the desalted kelp by irradiating under the microwave power of 510W for 30s, and then cooling to room temperature to obtain kelp sticky matter;
(7) and mixing: a. pouring the kelp sticky matter, the homogenate and the skim milk powder into a homogenizer, wherein the mass ratio of the kelp sticky matter to the homogenate is 3.5: 1; the mass ratio of the kelp sticky matter to the skim milk powder is 2.5: 2; b. homogenizing at rotation speed of 10000r/min for 3 min; c. repeating the operation of the step (7) b for 3 times to obtain emulsion, and standing the emulsion for 5min at room temperature to obtain a kelp mixture; d. keeping the temperature of the kelp mixture at-40 ℃ for 2h, keeping the temperature at 0 ℃ for 18h, keeping the temperature at 30 ℃ for 16h to obtain a freeze-dried kelp mixture, and crushing to obtain the freeze-dried kelp powder.
Example 3: a preparation method of corn cookies is specifically completed according to the following steps:
firstly, preparing a sandwich material: weighing 12 parts of rose sauce, 8 parts of butter, 6 parts of cream and 6 parts of kelp freeze-dried powder according to weight percentage; heating and melting the butter weighed in the first step, then putting the butter into a stirring tank, stirring and mixing the rose paste and the cream weighed in the first step for 6min under the stirring condition, adding the kelp freeze-dried powder weighed in the first step, and preserving at the temperature of 45-52 ℃ to obtain a sandwich material;
secondly, preparing biscuit crust materials: weighing 10 parts of butter, 3 parts of eggs, 3 parts of auxiliary material powder, 4 parts of traditional Chinese medicine powder, 5 parts of fermented soya bean freeze-dried powder and 18 parts of corn flour according to weight percentage; secondly, uniformly stirring and mixing the butter weighed in the second step for 5min, then adding 3 parts of eggs, 3 parts of auxiliary material powder, 4 parts of traditional Chinese medicine powder, 5 parts of fermented soya bean freeze-dried powder and 18 parts of corn flour weighed in the second step, continuously stirring for 3min to obtain a mixture, and thirdly, putting the mixture into an oven, and baking for 49min at the temperature of 160 ℃ to obtain a cake crust material;
thirdly, assembling: and (3) cooling the cake crust material obtained in the step two to 30-35 ℃, fixing and flatly placing the cake crust material, uniformly coating a layer of sandwich material on the upper surface of the cake crust material, covering the sandwich material with the other piece of cake crust material, extruding to bond the two layers of cake crust materials together, and standing to normal temperature to obtain the corn cookie biscuit.
In the second step of the embodiment 3, the auxiliary material powder is walnut powder.
In the second step of the embodiment 3, the Chinese medicinal powder comprises rhizoma polygonati powder, yam powder and astragalus powder; the mass ratio of the polygonatum odoratum powder to the yam powder is 1: 1; the mass ratio of the polygonatum odoratum powder to the astragalus membranaceus powder is 1: 2.
In the second step of the embodiment 3, the corn flour is branched corn flour, and specifically, the branched corn flour is waxy corn flour.
In the second step of the embodiment 3, the fermented soya bean freeze-dried powder is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybeans in saline water for 12h, fishing out, bagging, sterilizing at 121 ℃ and 0.105MPa for 20min, filtering, and cooling to 15-25 ℃ to obtain a fermentation substrate; the mass fraction of NaCl in the brine is 4%; the volume ratio of the mass of the soybeans to the saline water is 80g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 24 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soya bean freeze-dried powder: and (3) putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, finally preserving heat for 16 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder.
The rose jam in the first step of the embodiment 3 is prepared by the following steps:
(1) taking fresh rose petals, removing impurities, cleaning, airing, then putting into a plastic bag, and preserving at the temperature of-15 ℃ to obtain frozen rose petals;
(2) peeling fresh fruits, removing seeds, and squeezing to obtain fruit juice; the fruit is passion fruit, orange, pineapple or lemon;
(3) unfreezing the frozen rose petals obtained in the step (1), then adding wine, heating at 52-60 ℃ for 25min, and then placing the wine in a beater to be beaten into pulp to obtain rose pulp; the mass ratio of the frozen rose petals to the wine is 1: 5;
(4) uniformly mixing the fruit juice obtained in the step (2) and the rose pulp obtained in the step (3), decocting with fire under a stirring state, adding honey uniformly for three times in the decocting process, and decocting until the solid content is 35-38% to obtain the rose jam; the volume ratio of the fruit juice obtained in the step (2) to the rose pulp obtained in the step (3) is 1: 3; the mass ratio of the rose pulp obtained in the step (3) to the honey is 8: 1.
In the first step of the embodiment 3, the kelp freeze-dried powder is prepared according to the following steps:
(1) preparing a fermentation substrate: soaking soybean in saline water for 12h, taking out, bagging, sterilizing at 121 deg.C and 0.105MPa for 20min, filtering, and cooling to 20 deg.C to obtain fermentation substrate; the mass fraction of NaCl in the brine is 4%; the volume ratio of the mass of the soybeans to the saline water is 80g:100 mL;
(2) and (3) soybean fermentation: inoculating bacillus subtilis on a fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 24 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the preservation number of the bacillus subtilis is as follows: CICC 24713; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL；
(3) Preparing fermented soybean fermented concentrated solution: washing the fermented soya beans obtained in the step (2) for 4 times by using deionized water, filtering by using a 100-mesh screen, combining the washing liquids, and then concentrating the washing liquids at the temperature of 55 ℃ until the water content is 25% to obtain fermented soya beans concentrated solution; the mass ratio of the deionized water to the fermented soya beans in single cleaning is 2: 1;
(4) preparing fermented soya bean freeze-dried powder: putting the fermented soya beans obtained in the step (2) into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 16 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain fermented soya bean freeze-dried powder;
(5) and preparing homogenate: a. weighing 14 parts of fermented soybean concentrated solution, 3.5 parts of bifidobacterium, 30 parts of corn oil and 9 parts of fermented soybean freeze-dried powder according to the weight percentage; b. mixing and emulsifying the fermented soybean concentrated solution weighed in the step (5) a, bifidobacterium and corn oil for 2 hours, adding the fermented soybean freeze-dried powder weighed in the step (5) a, and standing for 5 hours to obtain homogenate; the number of viable bacteria in the homogenate was 1.2X 108Per g-4.8X 108Per gram; the bifidobacterium in the step (5) a is bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve or bifidobacterium bifidum; the Bifidobacterium adolescentis is produced by Beina biopharmaceuticals in typeComprises the following steps: BNCC 186535; the bifidobacterium infantis is produced by the Beina biopharmaceutical, and has the following types: BNCC 180716; the bifidobacterium longum is produced by Beina biopharmaceuticals and has the following types: BNCC 186143; the bifidobacterium breve is produced by Beina biopharmaceuticals and has the following types: BNCC 180715; the bifidobacterium bifidum is produced by the Beina biopharmaceutical, and has the following model: BNCC 180711;
(6) preparing a kelp sticky matter: a. selecting fresh kelp or salted kelp as a raw material, and removing impurities to obtain the qualitatively removed kelp; b. washing the kelp subjected to quality removal for 2-3 times by using deionized water to obtain washed kelp; c. soaking the washed kelp in deionized water for desalting treatment to obtain desalted kelp with salt content of 8.1%; d. sterilizing the desalted kelp by irradiating under the microwave power of 510W for 30s, and then cooling to room temperature to obtain kelp sticky matter;
(7) and mixing: a. pouring the kelp sticky matter, the homogenate and the skim milk powder into a homogenizer, wherein the mass ratio of the kelp sticky matter to the homogenate is 3.5: 1; the mass ratio of the kelp sticky matter to the skim milk powder is 2.5: 2; b. homogenizing at rotation speed of 10000r/min for 3 min; c. repeating the operation of the step (7) b for 3 times to obtain emulsion, and standing the emulsion for 5min at room temperature to obtain a kelp mixture; d. keeping the temperature of the kelp mixture at-40 ℃ for 2h, keeping the temperature at 0 ℃ for 18h, keeping the temperature at 30 ℃ for 16h to obtain a freeze-dried kelp mixture, and crushing to obtain the freeze-dried kelp powder.
Comparative example 1: weighing 10 parts of butter, stirring and mixing for 4min, and then adding 2 parts of walnut powder, 2 parts of eggs and 12 parts of corn flour; stirring for 2min to obtain mixture, placing the mixture into oven, and baking at 160 deg.C for 30min to obtain crust material.
In vitro simulated digestion test:
the contents (%) of Rapidly Digested Starch (RDS), Slowly Digested Starch (SDS) and Resistant Starch (RS) were calculated by the following formulas:
the cake wrappers obtained in examples 1 to 3 and 200mg of the cake wrapper obtained in comparative example 1 were weighed out separately as starch samples and placed in test tubes (three portions for each group), 15mL of 0.2mol/L sodium acetate buffer solution (pH5.2) was added thereto, 10mL of porcine pancreatic a-amylase (290U/mL) and glucoamylase (15U/mL) were added thereto after mixing, and the mixture was placed in a thermostatic water bath at 37 ℃ under shaking (rotation speed 150r/min) and accurately timed. 0.5mL of hydrolysate is taken out when the hydrolysate is hydrolyzed for 0min, 20min and 120min, 4mL of absolute ethyl alcohol is added for enzyme deactivation, and then the supernatant after the centrifugal treatment is subjected to colorimetric determination on the content of the generated glucose by a glucose oxidase method at 510 nm.
RS＝(TS－SDS－RDS)×0.9×100％；
In the formula G0、G20And G120Glucose content (mg) in the reaction solution at 0min, 20min and 120min of reaction, respectively, and TS represents total starch content (mg) in the sample;
RDS can rapidly generate hyperglycemia response in 0-20 min, and is extremely unfavorable for hypertension patients, diabetes patients, middle-aged and elderly people and the like; the SDS can slowly hydrolyze starch in a long time (20-120 min), continuously generate glucose to maintain satiety and balance blood sugar level of a human body; RS can be hydrolyzed into short-chain fatty acid by microorganisms in large intestine, and has the function of regulating intestine and stomach. Therefore, the more the content of SDS and RS is, the less the content of RDS is, the higher the nutritive value of starch is, the lower the blood sugar content is, the balance of blood sugar concentration can be adjusted, and the product is a leisure product with more nutrition and health.
TABLE 1
And selecting 20 students and teachers in the food profession as panelists, performing sensory evaluation on the form, color, taste and tissue of the product by referring to the GB/T20980-2007 cookie quality standard (shown in table 2), and averaging the detection results, wherein the detection results are shown in table 3.
TABLE 2
TABLE 3
Form of the composition
Color
Taste of the product
Tissue of
Sensory scoring
Example 1
28
17
26
20
91
Example 2
29
18
23
20
90
Example 3
26
16
25
19
86
The corn cookies obtained in examples 1 to 3 were subjected to TPA assay according to the following measurement indexes: hardness and brittleness. The texture analyzer parameters were set as: a P/36R probe is selected, the speed before measurement is 2mm/s, the test speed is 1mm/s, the speed after measurement is 2mm/s, the strain is 30%, the trigger force is 5g, and the time interval between two times of compression is 5 s. Each test sample was subjected to 5 replicates and the results are shown in table 4.
TABLE 4
Hardness (g)
Brittleness (g)
Example 1
6647
1146
Example 2
7591
1138
Example 3
7615
1093
The corn cookies obtained in examples 1 to 3 were subjected to coliform group detection with reference to GB/T4789.2-2010, and the detection results are shown in Table 5.
TABLE 5
Stomach digestion: 700g of the corn cookie biscuits obtained in examples 1 to 3 were ground and sieved through a 40-mesh sieve to prepare biscuit powders, and the biscuit powders were respectively and uniformly dissolved in 10mL of simulated gastric fluid (simulated gastric fluid: 0.9 mmol/LH)3PO4，3mmol/LCaCl20.1mol/LHCl, 0.15mol/LNaCl, 16mmol/LKCl, pH2.5), adding 3.6% pepsin, oscillating in a water bath at 37 ℃ (170r/min) to simulate gastric digestion for 60min and 120min, crushing the sample solution by a high-speed homogenizer, and detecting the bifidobacteria according to the national standard 4789.34-2016.
TABLE 6
60min
120min
Example 1
78％
55％
Example 2
85％
58％
Example 3
80％
45％
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