阅读说明：本技术 一种可冲泡成糊的米类饼干及其制备方法、食用方法 (Rice biscuit capable of being brewed into paste and preparation method and eating method thereof ) 是由 涂伟 苗宇 杨晓勇 孙银锄 于 2021-07-02 设计创作，主要内容包括：本申请提供了一种可冲泡成糊的米类饼干,其原料包括大米粉、油脂、麦芽糖醇液、鸡蛋、赤藓糖醇、碳酸氢铵、碳酸氢钠、大豆磷脂、二氧化硅、食盐以及酥性饼干专用酶S200和无花果蛋白酶；本申请的米类饼干营养丰富健康且提供了良好的冲泡性能。(The application provides a rice biscuit capable of being soaked into paste, which comprises the following raw materials of rice flour, grease, maltitol solution, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean phospholipid, silicon dioxide, salt, a special enzyme S200 for crisp biscuits and ficin; the rice biscuit is rich in nutrition and healthy and provides good brewing performance.)

1. A rice biscuit capable of being soaked into paste is prepared from rice flour, oil and fat, maltitol solution, egg, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean phospholipid, silicon dioxide, and salt.

2. The rice biscuit according to claim 1, wherein the raw materials include 100 parts of puffed whole rice flour, 20 parts of oil and fat, 50 parts of maltitol solution, 15 parts of egg, 30 parts of erythritol, 4 parts of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.5 part of soybean lecithin, 0.5 part of silicon dioxide and 0.5 part of salt.

3. The rice cracker of claim 2, wherein the starting material further comprises a protease and or an amylase.

4. The rice cracker according to claim 3, wherein the raw material comprises 2000.1 parts of the enzyme S dedicated for short crackers.

5. The rice cracker according to claim 4, wherein the starting material further comprises 100000U/g of ficin 0.1 parts.

6. Rice biscuit according to any of claims 1 to 5, the preparation process of the biscuit comprising weighing the raw materials and:

(1) material beating:

the first step is as follows: dissolving sodium bicarbonate, ammonium bicarbonate and salt by using eggs to obtain a material I;

the second step is that: putting the grease, the maltitol solution, the erythritol, the material I and the soybean lecithin into a stirrer, and stirring until no particles exist and all the materials are uniformly distributed to obtain a material II;

the third step: adding the puffed whole rice flour, enzyme and silicon dioxide into the material II, and uniformly stirring until no dry powder exists;

(2) molding:

rolling and printing by using a circular mould; the diameter of the product is as follows: 50mm and 10mm in thickness; the weight is 10.5-11 g/tablet;

(3) baking:

a first stage: 220 ℃/220 ℃ for 5 minutes; and a second stage: 150 ℃/150 ℃ for 12 minutes; the weight of the baked food is 9.5-10/tablet;

(4) and (3) cooling:

and cooling to the surface temperature of 30 ℃ in a normal temperature environment to obtain the biscuit product.

7. Rice biscuit according to any of claims 1 to 6, prepared by a method comprising: adding 120ml of hot water with the temperature of 60 ℃ into the cup, breaking 3 biscuits into pieces, soaking and uniformly stirring.

8. A method of making rice biscuits according to any one of claims 1-5: comprises weighing raw materials and:

(1) material beating:

the first step is as follows: dissolving sodium bicarbonate, ammonium bicarbonate and salt by using eggs to obtain a material I;

the second step is that: putting the grease, the maltitol solution, the erythritol, the material I and the soybean lecithin into a stirrer, and stirring until no particles exist and all the materials are uniformly distributed to obtain a material II;

the third step: adding the puffed whole rice flour, enzyme and silicon dioxide into the material II, and uniformly stirring until no dry powder exists;

(2) molding:

rolling and printing by using a circular mould; the diameter of the product is as follows: 50mm and 10mm in thickness; the weight is 10.5-11 g/tablet;

(3) baking:

a first stage: 220 ℃/220 ℃ for 5 minutes; and a second stage: 150 ℃/150 ℃ for 12 minutes; the weight of the baked food is 9.5-10/tablet.

(4) And (3) cooling:

and cooling to the surface temperature of 30 ℃ in a normal temperature environment to obtain the biscuit product.

9. Application of ficin in improving brewing performance of rice cookies is provided.

The invention belongs to the field of the following:

the application belongs to the field of food, and particularly provides a rice biscuit product capable of being brewed into paste and a preparation and eating method thereof

Background art:

the biscuit is a common snack, which is a food with loose or crisp mouthfeel prepared by taking wheat flour as a main raw material, adding sugar, grease and other raw materials, and performing processes of flour mixing/size mixing, molding, baking/frying and roasting and the like, and can be brewed and eaten according to needs to change the mouthfeel/improve the palatability. The biscuit is leisure food at home or at work, can also be used as storage food during travel, navigation and mountaineering, and becomes an indispensable food in daily life and work.

The current biscuit development mainly cares about the performance of the biscuit when the biscuit is directly eaten, the performance of the biscuit during brewing is not much concerned, the requirement on water temperature during brewing is high, an ideal paste is difficult to form, and water and the biscuit are mostly in a separated state; the preparation is complicated and most must contain wheat ingredients.

Disclosure of Invention

In order to solve the above-mentioned problems,

on the one hand, the application provides a rice biscuit capable of being soaked into paste, and the raw materials of the rice biscuit comprise rice flour, grease, maltitol solution, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean phospholipids, silicon dioxide and salt.

Further, the raw materials comprise 100 parts of puffed whole rice flour, 20 parts of oil and fat, 50 parts of maltitol solution, 15 parts of eggs, 30 parts of erythritol, 4 parts of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.5 part of soybean lecithin, 0.5 part of silicon dioxide and 0.5 part of salt.

Further, the raw material also comprises protease and/or amylase.

Further, the raw material comprises 2000.1 parts of special enzyme S for the crisp biscuits.

Furthermore, the raw material also comprises 100000U/g of ficin 0.1 parts.

Further, the preparation process of the biscuit comprises the following steps:

(1) material beating:

the first step is as follows: dissolving sodium bicarbonate, ammonium bicarbonate and salt with egg to obtain material I.

The second step is that: and (3) putting the grease, the maltitol solution, the erythritol, the material I and the soybean lecithin into a stirrer, and stirring until no particles exist and all the materials are uniformly distributed to obtain a material II.

The third step: and adding the puffed whole rice flour, enzyme and silicon dioxide into the material II, and uniformly stirring until no dry powder exists.

(2) Molding:

rolling and printing by using a circular mould; the diameter of the product is as follows: 50mm and 10mm in thickness; the weight is 10.5-11 g/tablet.

(3) Baking:

a first stage: 220 ℃/220 ℃ for 5 minutes; and a second stage: 150 ℃/150 ℃ for 12 minutes; the weight of the baked food is 9.5-10/tablet.

(4) And (3) cooling:

and cooling to the surface temperature of 30 ℃ in a normal temperature environment to obtain the biscuit product.

Further, the brewing method of the biscuit comprises the following steps: adding 120ml of hot water with the temperature of 60 ℃ into the cup, breaking 3 biscuits into pieces, soaking and uniformly stirring.

In another aspect, the present application provides a method for preparing the above biscuit: comprises weighing raw materials and:

(1) material beating:

the first step is as follows: dissolving sodium bicarbonate, ammonium bicarbonate and salt with egg to obtain material I.

The second step is that: and (3) putting the grease, the maltitol solution, the erythritol, the material I and the soybean lecithin into a stirrer, and stirring until no particles exist and all the materials are uniformly distributed to obtain a material II.

The third step: and adding the puffed whole rice flour, enzyme and silicon dioxide into the material II, and uniformly stirring until no dry powder exists.

(2) Molding:

rolling and printing by using a circular mould; the diameter of the product is as follows: 50mm and 10mm in thickness; the weight is 10.5-11 g/tablet.

(3) Baking:

a first stage: 220 ℃/220 ℃ for 5 minutes; and a second stage: 150 ℃/150 ℃ for 12 minutes; the weight of the baked food is 9.5-10/tablet.

(4) And (3) cooling:

and cooling to the surface temperature of 30 ℃ in a normal temperature environment to obtain the biscuit product.

In another aspect, the present application provides the use of ficin to improve the brewing performance of rice cookies.

The rice flour in the application can be one or more of rice flour, black rice flour, purple rice flour, red rice flour, millet flour, corn flour and glutinous millet flour.

Has the advantages that:

the puffed rice flour is used for completely replacing wheat flour, so that biscuit products with rich nutrition, rich rice aroma and various colors are prepared, the biscuit products can be made into uniform paste by brewing with warm water, and the water and the biscuits are uniformly distributed after brewing; wheat gluten is not used, the product does not contain wheat flour and related materials, and the wheat gluten can be eaten by people allergic to wheat; the dough preparation operation is simple and convenient; when the biscuit is brewed, the water temperature requirement range is wider, the biscuit can be heated at 60-100 ℃, common household or office hot water can meet the requirement, and the hot water is not required to be independently cooked; the sugar substitute substances such as maltitol, erythritol and the like are used instead of the white granulated sugar, the sweetness of the sugar substitute substances is only 60-75 percent of the white granulated sugar, and the number of the sugar-increasing value is very low, so that the sugar substitute substances can be taken by diabetics at ease; the method has the advantages that the ficin is added for treatment, so that the effect of accelerating dissolution can be better achieved; the silicon dioxide is added, so that the powder is more uniformly distributed, and the distribution effect is better after brewing.

Detailed Description

Principal materials and reagents

Rice flour, oil and fat, maltitol solution, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, silicon dioxide, salt and a crisp biscuit special enzyme S200 (Suzhou Weibang, Tesong crisp S200) are all purchased from a regular manufacturer and meet the requirements of food production.

Ficin: shanxi Yuanyou biological technology, 100000U/g;

alkaline protease: 200000U/g for Xiasheng Biotechnology development Limited;

the main detection equipment and method are as follows:

and (3) detecting the crispness of the biscuits:

TA-XT2i physicometer (SMS, BSK probe, own software);

WSI (water solubility index) and WAI (water absorption index) measurements:

weighing the ground biscuit crumbs and sieving the biscuit crumbs through a 25-mesh sieve; adding 5g of the mixture into 50mL of purified water, and oscillating for 30 minutes at 200 r/min; centrifugally separating supernatant from sediment, and drying the supernatant in an oven at 100 ℃ to constant weight:

WSI ═ weight of residue after evaporation of supernatant/dry weight of sample;

WAI ═ precipitated heavy chain/dry sample weight;

and (3) rheological detection:

weighing the ground biscuit crumbs and sieving the biscuit crumbs through a 25-mesh sieve; 20g of the sample was added to 100mL of purified water at 80 ℃ and tested with AR2000EX (TA, 40mm plate holder with software).

EXAMPLE 1 preparation of biscuits

The formula is as follows: 100 parts of puffed whole rice flour, 20 parts of grease, 50 parts of maltitol solution, 15 parts of eggs, 30 parts of erythritol, 4 parts of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.5 part of soybean lecithin, 0.5 part of silicon dioxide, 0.5 part of salt and 2000.1 parts of special enzyme S for crisp biscuits.

The preparation process comprises the following steps:

1. material beating:

the first step is as follows: dissolving sodium bicarbonate, ammonium bicarbonate and salt with egg to obtain material I.

The second step is that: and (3) putting the grease, the maltitol solution, the erythritol, the material I and the soybean lecithin into a stirrer, and stirring until no particles exist and all the materials are uniformly distributed to obtain a material II.

The third step: adding the puffed whole rice flour, the special enzyme S200 for the crisp biscuits and the silicon dioxide into the material II, and uniformly stirring until no dry powder exists.

2. Molding:

rolling and printing by using a circular mould; the diameter of the product is as follows: 50mm and 10mm in thickness; the weight is 10.5-11 g/tablet.

3. Baking:

a first stage: 220 ℃/220 ℃ for 5 minutes; and a second stage: 150 ℃/150 ℃ for 12 minutes; the weight of the baked food is 9.5-10/tablet.

4. And (3) cooling:

and cooling to the surface temperature of 30 ℃ in a normal temperature environment to obtain the biscuit product.

The biscuit prepared according to the above process is named biscuit 1;

adding 100000U/g ficin 0.1 part into the basic ingredients, and making into biscuit named biscuit 2;

adding 100000U/g ficin 0.2 parts into the basic ingredients, and making into biscuit named biscuit 3;

subtracting silicon dioxide from the basic ingredients, and making biscuit named biscuit 4 according to the above process;

the enzyme S200 special for the crisp biscuits in the basic ingredients is replaced by 200000U/g alkaline protease 0.1 parts, and the biscuit prepared according to the process is named as biscuit 5.

Subtracting the special enzyme S200 for the crisp biscuits from the basic ingredients, and naming the biscuit prepared according to the process as biscuit 6;

note: the applicant actually verified the formulation of various combinations of enzymes and adjuvants, and only representative 5 were selected above.

Example 2 crispness of cookies

The crispness was tested using the above instrument: crunchiness is characterized by the number of spatial fractures and by the strain at maximum force to strain. The results are given in table 1 below: the results were similar to the manual evaluation results, indicating that the addition of protease and amylase contributed significantly to the improvement in crispiness.

TABLE 1 crisp evaluation

Biscuit	Number of space rupture (times/mm)	Maximum force corresponding strain
			Biscuit 1	5.71±1.23	0.39±0.03
Biscuit 2	6.02±0.91	0.37±0.03
			Biscuit 3	5.85±1.01	0.41±0.06
Biscuit 4	5.72±0.94	0.39±0.17
			Biscuit 5	4.79±0.88	0.42±0.21
Biscuit 6	3.87±0.79	0.48±0.11

Note: five measurements were averaged.

EXAMPLE 2 biscuit brewing Performance

Measuring the related value of the brewing performance of the biscuit according to the method

TABLE 2 WSI (Water solubility index) and WAI (Water absorption index) measurements

Biscuit	WSI	WAI
			Biscuit 1	31.74±2.23	5.33±0.21
Biscuit 2	61.25±1.08	3.27±0.09
			Biscuit 3	57.87±1.51	4.52±0.17
Biscuit 4	28.55±1.29	5.71±0.11
			Biscuit 5	30.57±1.44	5.56±0.21
Biscuit 6	27.55±0.97	5.79±0.07

Note: three measurements were averaged.

TABLE 3 rheological measurements

The results show that the addition of a proper amount of ficin and silicon dioxide has obvious effects on improving the thickness coefficient and yield stress of WSI and WAI of the biscuit and the stirring process, and can effectively improve the brewing performance and simplify the brewing process. However, excessive ficin not only increases the ingredients, but also is harmful to the brewing property.

Manual verification:

adding 120ml of hot water with the temperature of 60 ℃ into the cup, breaking 3 biscuits into pieces, soaking and uniformly stirring to obtain the full rice paste and then performing artificial evaluation. The time and evaluation results of the manual stirring process are substantially consistent with the results reflected by the above experiments.