阅读说明：本技术 一种富含发酵银杏果粉的功能型饼干及其制备方法 (Functional biscuit rich in fermented ginkgo nut powder and preparation method thereof ) 是由 于金慧 王衍彬 秦玉川 尤升波 毕玉平 陈高 马德源 耿耘 刘超 于 2021-09-24 设计创作，主要内容包括：本发明公开了一种富含发酵银杏果粉的功能型饼干及其制备方法,属于食品加工技术领域。本发明通过将发酵银杏果粉、全麦粉、燕麦片、向日葵盘提取物与黄油、奶粉、鸡蛋、食用盐、糖粉、小苏打搅拌混合均匀后,依次经面团准备、面团醒发、饼干成型及烘烤、包装步骤制备出一种富含发酵银杏果粉的功能型饼干,其是一种营养丰富、低糖、酥脆可口的咸味饼干,且具备较强的抗氧化功能。将银杏果粉制备成口感和风味良好,便于携带的功能型饼干类产品,既符合当前人们的生活节奏,又满足了人们对休闲类食品健康化、功能化的需求,适于市面推广与应用。(The invention discloses a functional biscuit rich in fermented ginkgo nut powder and a preparation method thereof, and belongs to the technical field of food processing. The functional biscuit rich in the fermented ginkgo nut powder is prepared by uniformly stirring and mixing the fermented ginkgo nut powder, the whole wheat flour, the oatmeal and the sunflower disc extract with butter, milk powder, eggs, edible salt, sugar powder and baking soda, and sequentially carrying out dough preparation, dough proofing, biscuit forming, baking and packaging. The gingko fruit powder is prepared into functional biscuit products which are good in taste and flavor and convenient to carry, so that the functional biscuit products not only meet the life rhythm of people at present, but also meet the requirements of people on health and functionalization of leisure foods, and are suitable for popularization and application in the market.)

1. A functional biscuit rich in fermented ginkgo nut powder is characterized by comprising the following raw materials:

2. a method for preparing functional biscuits rich in fermented ginkgo nut powder according to claim 1, which comprises the following steps:

(1) preparing dough: stirring whole wheat flour, oatmeal, milk powder, edible salt, baking soda and sunflower disc extract for 3-5 min, mixing uniformly, adding fermented ginkgo nut powder, adding butter and egg liquid, stirring fully and mixing uniformly, and kneading for 10-60 min;

(2) dough proofing: placing the dough in the step (1) in a fermentation box, and fermenting for 1-4 hours at 30-40 ℃;

(3) biscuit forming: kneading the dough proofed in the step (2) for 5-10 min, rolling and pressing into dough sheets with the thickness of 2-5 mm, directly cutting into rectangles or squares with moderate size, and pressing and molding by using dies with different shapes;

(4) baking: putting the biscuit blanks prepared in the step (3) into an oven, and baking for 15-60 min at 150-200 ℃;

(5) packaging: and (5) packaging the baked biscuits in the step (4) to obtain the functional biscuits rich in the fermented ginkgo nut powder.

3. The method for preparing functional biscuits rich in fermented ginkgo nut powder according to claim 2, wherein the fermented ginkgo nut powder is prepared by inoculating probiotics into a culture medium containing 10-50% of ginkgo nut powder according to the volume ratio of 0.5-10% of inoculation amount and fermenting for 24-72 hours at 37 ℃, wherein the strain density of the probiotics is 10⁷～10¹⁰CFU/mL。

4. The method for preparing functional cookies rich in fermented ginkgo nut powder as claimed in claim 3, wherein the probiotic bacteria used for fermenting ginkgo nut powder is at least one of lactobacillus plantarum, lactobacillus casei, lactobacillus fermentum, lactobacillus acidophilus, pediococcus pentosaceus or lactobacillus rhamnosus, the yeast bacteria is saccharomyces cerevisiae, kluyveromyces marxianus, and the bacillus comprises bacillus subtilis or bacillus coagulans of natto origin.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a functional biscuit rich in fermented ginkgo nut powder and a preparation method thereof.

Background

The ginkgo nuts contain various nutrient elements, besides starch, protein, fat and saccharides, vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium and other trace elements, ginkgol, five-carbon polysaccharide, cholesterol and other components, and have the dietary therapy effects and medical effects of benefiting lung qi, treating cough and asthma, stopping leukorrhagia, reducing urine, smoothing wrinkles, protecting blood vessels, increasing blood flow and the like. According to the modern medical research, the ginkgo has the effects of smoothing blood vessels, improving brain function, delaying the aging of the brain of the old, enhancing memory capacity, treating senile dementia, cerebral circulation insufficiency and the like. However, the ginkgo nuts contain toxic components such as cyanide and ginkgolic acid, and organic acids such as butyric acid and caproic acid make the ginkgo nuts hardly acceptable.

The probiotic fermented ginkgo nut powder not only can decompose toxic components such as cyanide, ginkgoic acid and the like in ginkgo nuts, remove peculiar flavor of volatile components such as butyric acid, caproic acid and the like, but also can improve the oxidation resistance of the ginkgo nut powder.

At present, the ginkgo nut products on the market are few, the whole ginkgo nut is mostly used for making dried fruits, and the biscuit products are rare. In view of the edible value and the health-care value of the ginkgo nuts, the leisure biscuit product is developed by taking the fermented ginkgo nut powder as the raw material, so that the diversification of the ginkgo nut product can be promoted, the technical support is provided for the upgrading of the ginkgo nut industry, the requirements of people on leisure and health of food can be met, and the market potential is very good.

Disclosure of Invention

In view of the above, the present invention aims to provide a method for preparing a functional biscuit rich in fermented ginkgo nut powder, which aims at solving the problems in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

a functional biscuit rich in fermented ginkgo nut powder is prepared from the following raw materials:

the functional biscuit rich in the fermented ginkgo nut powder disclosed by the invention is a salty biscuit rich in nutrition and low in sugar, is crispy and delicious, and has a strong antioxidant function.

In addition, the invention also claims a preparation method of the functional biscuit rich in the fermented ginkgo nut powder, which specifically comprises the following steps:

(1) preparing dough: stirring whole wheat flour, oatmeal, milk powder, edible salt, baking soda and sunflower disc extract for 3-5 min, mixing uniformly, adding fermented ginkgo nut powder, adding butter and egg liquid, stirring fully and mixing uniformly, and kneading for 10-60 min;

(2) dough proofing: placing the dough in the step (1) in a fermentation box, and fermenting for 1-4 hours at 30-40 ℃;

(3) biscuit forming: kneading the dough proofed in the step (2) for 5-10 min, rolling and pressing into dough sheets with the thickness of 2-5 mm, directly cutting into rectangles or squares with moderate size, and pressing and molding by using dies with different shapes;

(4) baking: putting the biscuit blanks prepared in the step (3) into an oven, and baking for 15-60 min at 150-200 ℃;

(5) packaging: and (5) packaging the baked biscuits in the step (4) to obtain the functional biscuits rich in the fermented ginkgo nut powder.

Preferably, the fermented ginkgo nut powder is obtained by inoculating probiotics into a culture medium containing 10-50% of ginkgo nut powder according to the volume ratio of 0.5-10% of the inoculation amount and fermenting for 24-72 hours at 37 ℃, wherein the density of probiotic strains is 10⁷～10¹⁰CFU/mL。

Furthermore, the probiotics for fermenting the ginkgo nut powder is at least one of lactobacillus, microzyme and bacillus.

Further, the lactic acid bacteria are Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus acidophilus, Pediococcus pentosaceus or Lactobacillus rhamnosus, the yeast is Saccharomyces cerevisiae, Kluyveromyces marxianus, and the Bacillus includes Bacillus subtilis or Bacillus coagulans derived from natto.

According to the technical scheme, compared with the prior art, the functional biscuit rich in the fermented ginkgo nut powder and the preparation method thereof have the following excellent effects:

(1) according to the invention, toxic components such as cyanide, ginkgoic acid and the like in the ginkgo fruits can be decomposed by fermenting the ginkgo fruits by using probiotics, and the peculiar flavor of volatile components such as butyric acid, caproic acid and the like is removed, so that products prepared from ginkgo fruit powder are easily accepted by people;

(2) according to the invention, the DPPH free radical scavenging capacity and the iron ion reduction capacity of the ginkgo fruit powder can be improved by adopting probiotic fermentation, so that the antioxidant activity of the ginkgo fruit powder is increased, the product is rich in metabolites of probiotics, and the health-care effect of the product is enhanced;

(3) the components such as whole wheat flour, oatmeal, sunflower disc extract and the like added in the formula of the biscuit disclosed by the invention are rich in dietary fiber, mineral substances and trace elements, and satiety is easily caused after the biscuit is eaten. The oat is rich in beta-glucan, has the effects of reducing blood fat and blood sugar, and the sunflower disc extract is rich in flavonoid compounds and small molecular peptides, has a good antioxidant function, and can prolong the shelf life of the biscuit. The formula is beneficial to reducing calorie intake and reducing blood fat and blood sugar levels;

(3) the ginkgo nut powder is prepared into the biscuit product which has good taste and flavor and is convenient to carry, the life rhythm of people at present is met, and the requirements of people on the health and the functionalization of leisure food are met.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.

FIG. 1 shows the antioxidant activity of the fermentation broth after fermenting ginkgo nut powder with different strains according to the present invention (shown in the figure: UF is unfermented ginkgo nut powder, YM-F is mixed fermentation of yeast, LABM-F is mixed fermentation of lactic acid bacteria, BSM-F is mixed fermentation of Bacillus subtilis, and M-F is mixed fermentation of yeast, lactic acid bacteria and Bacillus subtilis).

FIG. 2 shows the antioxidant capacity of biscuits made from different fermentation raw materials.

FIG. 3 is a graph of the effect of sunflower disc extract on biscuit oxidation resistance levels.

FIG. 4 is a graph of the antioxidant capacity of biscuits of different examples and comparative examples.

Detailed Description

The technical solutions disclosed in the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention discloses a functional biscuit rich in fermented ginkgo nut powder.

The present invention will be further illustrated by the following examples for better understanding, but the invention is not to be construed as being limited thereto, and certain insubstantial modifications and adaptations of the invention by those skilled in the art based on the foregoing disclosure are intended to be included within the scope of the invention.

Example 1:

a functional biscuit rich in fermented ginkgo nut powder is composed of the following raw materials in parts by weight:

the preparation method of the functional biscuit rich in the fermented ginkgo nut powder specifically comprises the following steps:

(1) preparing dough: stirring whole wheat flour, oatmeal, milk powder, edible salt, sodium bicarbonate, sunflower head extract, etc. for 5min, mixing well, adding fermented semen Ginkgo powder, adding butter, egg, etc., stirring well, mixing well, kneading for 10 min;

(2) dough proofing: placing the dough in the step (1) in a fermentation box, and fermenting for 2 hours at 35 ℃;

(3) biscuit forming: kneading the dough proofed in the step (2) for 10min, rolling into dough sheets with the thickness of about 3mm, and pressing by using dies with different shapes;

(4) baking: putting the biscuit blanks prepared in the step (3) into an oven, and baking for 20min at 180 ℃;

(5) packaging: and (5) packaging the baked biscuits in the step (4) to obtain the functional biscuits rich in the fermented ginkgo nut powder.

Example 2:

a functional biscuit rich in fermented ginkgo nut powder is composed of the following raw materials in parts by weight:

the preparation method of the functional biscuit rich in the fermented ginkgo nut powder specifically comprises the following steps:

(1) preparing dough: stirring whole wheat flour, oatmeal, milk powder, edible salt, sodium bicarbonate, sunflower head extract, etc. for 5min, mixing well, adding fermented semen Ginkgo powder, adding butter, egg, etc., stirring well, mixing well, kneading for 15 min;

(2) dough proofing: placing the dough in the step (1) in a fermentation box, and fermenting for 4 hours at 35 ℃;

(3) biscuit forming: kneading the dough proofed in the step (2) for 10min, rolling into dough sheets with the size of about 3mm, and cutting into rectangles with the same size;

(4) baking: putting the biscuit blanks prepared in the step (3) into an oven, and baking for 20min at 180 ℃;

(5) packaging: and (5) packaging the baked biscuits in the step (4) to obtain the functional biscuits rich in the fermented ginkgo nut powder.

TABLE 1 EXAMPLES 1 TO 5 respective raw material amounts (g)

TABLE 2 COMPARATIVE EXAMPLES 1 TO 5 respective amounts of raw materials (g)

From the above examples, the biscuit of example 4 has the best color and flavor, crisp mouthfeel and the highest DPPH free radical scavenging ability, and the biscuit of example 2 is slightly inferior to the biscuit of example 4 in color, flavor and mouthfeel, but has the highest FRAP value, which indicates that the biscuit also has good antioxidant ability. From the above comparative examples, the absence of milk powder, egg liquid, baking soda significantly affected the texture and mouthfeel of the biscuit, and the absence of sunflower disc extract significantly affected the antioxidant activity and shelf life of the biscuit. However, too much sodium bicarbonate can cause bitter taste and affect the taste of the biscuit; too much sunflower extract added can result in too dark a color and affect the color and flavor of the biscuit.

The inventive content is not limited to the content of the above-mentioned embodiments, wherein combinations of one or several of the embodiments may also achieve the object of the invention.

To further verify the excellent effects of the present invention, the inventors also conducted the following experiments:

test one: sensory evaluation test of biscuits

The ginkgo nut powder biscuits are prepared from ginkgo nut powder subjected to different fermentation treatments by lactic acid bacteria, saccharomycetes, bacillus subtilis, mixed bacteria and the like according to the proportion in the example 1, after the biscuits are baked, people with related evaluation experiences are asked to perform sensory evaluation, and the biscuits are scored according to the following scoring standards (table 3).

TABLE 3 sensory evaluation criteria for fermented ginkgo nut powder biscuits

TABLE 4 organoleptic evaluation chart of fermented ginkgo nut powder biscuits

Through sensory evaluation on biscuits made of ginkgo nut powder raw materials fermented by different strains (table 4), the sensory evaluation scores of the ginkgo nut powder fermented by saccharomycetes, lactobacillus and multi-bacterium mixed fermentation are higher, the special smell of bacillus subtilis obviously influences the flavor and the taste of the biscuits, the special taste of the bacillus subtilis is eliminated through the multi-bacterium mixed fermentation, the enzyme system is rich after the multi-bacterium mixing, and the flavor and the taste of the biscuits are better due to components generated by metabolism.

And (2) test II: antioxidant activity assay of biscuits

Sample preparation: filtering a fermentation liquid sample which is a fermented sample, and taking supernate to be tested; the biscuit samples are biscuit samples of different fermentation raw materials, after being crushed, the biscuit samples are sieved by a 40-mesh sieve, 5g of the biscuit samples are respectively weighed, 50mL of 70% ethanol solution is added, ultrasonic extraction is carried out after soaking for 4h (40W, 10min each time, 3 times in total), filtering is carried out, and the supernatant is taken for carrying out antioxidant index determination.

DPPH radical scavenging capacity: respectively taking 1.0mL of different treated supernatants and alcohol extract, placing in a 10mL centrifuge tube, adding 3.0mL of DPPH solution (0.008mmol/L), reacting at room temperature in a dark place for 30min, and measuring the absorbance value at 517nm with anhydrous ethanol as a blank. The DPPH radical clearance was calculated according to the following formula.

DPPH radical scavenging ratio (%) - [ A [ ]₀-(As-Ac)/A₀]×100，

In the formula, A₀Absorbance of 1.0mL distilled water +3.0mL DPPH solution, As-absorbance of 1.0mL sample solution +3.0mL DPPH solution, Ac-absorbance of 1.0mL sample solution +3.0mL absolute ethanol.

Iron ion reducing power (FRAP) determination: respectively taking 0.3mL of sample solution, adding a FRAP working solution preheated at 37 ℃, fully and uniformly mixing, standing at room temperature for 10min, and adding the FRAP working solution as a blank instead of the sample by using absolute ethyl alcohol to measure the absorbance value at 593 nm. With FeSO₄Drawing a standard curve for the standard substance, and solving FeSO corresponding to the sample on the standard curve₄Concentration, defined as FRAP value.

The measurement results are shown in FIGS. 1 to 4:

as can be seen from FIG. 1, the DPPH free radical scavenging capacity and the FRAP value of the ginkgo nut powder are both significantly improved by the fermentation of the saccharomycetes and the bacillus subtilis, the FRAP value is only improved by the fermentation of the lactobacillus, the improving effect of the mixed fermentation of the saccharomycetes, the lactobacillus and the bacillus subtilis is optimal, the DPPH free radical scavenging capacity is improved by 113.6%, and the FRAP value is improved by 105.9%. The above results show that the original active ingredients of ginkgo nut powder are changed by microbial fermentation.

As can be seen from figure 2, the antioxidant activity of the biscuits made from the fermented ginkgo nut powder is generally increased, wherein the DPPH free radical scavenging capacity of the biscuits made from the mixed fermented ginkgo nut powder is strongest, and the amplification is 29.2%; the FRAP value of the biscuit made of the ginkgo fruit powder fermented by the lactic acid bacteria is the highest and is improved by 38.3 percent. This is slightly different from the results obtained after fermentation of fruit powder, probably due to degradation of some heat-sensitive substances under high temperature conditions during high temperature baking, but the ginkgo fruit powder fermented by lactic acid bacteria and mixed bacteria has the best antioxidant effect overall.

As can be seen from figure 3, the antioxidant activity of the biscuit can be obviously improved by adding the sunflower disc extract, on the basis of adding 0.1% of the sunflower disc extract, the DPPH free radical scavenging capacity is improved by 12.1-20.4%, and the FRAP value is improved by 7.9-19.8%. The sunflower disc extract can further improve the antioxidant activity of the biscuit.

As can be seen from FIG. 4, the biscuits made by different examples and comparative examples have large differences in oxidation resistance levels, wherein the DPPH free radical scavenging capacity of example 4 and FRAP value of example 2 are the highest, and the mouthfeel and flavor are considered comprehensively and are the best in example 4. Although comparative example 4 also had a strong antioxidant level, the color, mouthfeel and flavor were relatively poor due to the addition of the egg liquid.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.