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Preparation method of cookies rich in resistant starch

A resistant starch and cookie technology, which is applied in dough processing, baking, baked food, etc., can solve the problems of large hygroscopic particles that are difficult to disperse, the product has a sandy taste, and affects the appearance of the product, achieving sustainable Effect of low water power, improvement of texture and flavor, and enhancement of richness

Inactive Publication Date: 2013-04-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the dietary fiber cookies on the market are products added with wheat dietary fiber. Wheat dietary fiber is difficult to disperse due to its hygroscopicity and large particles, which can easily lead to the formation of clumps, and often produce dark spots during baking, which will affect the product. The appearance and the taste of the product have a gritty feeling

Method used

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  • Preparation method of cookies rich in resistant starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Preparation of resistant starch:

[0031] (1) Add 0.2% hydrochloric acid (mass content: 36%) to the high-chain VII cornstarch milk with a mass concentration of 10%, and react in a water bath at 45°C for 120 hours.

[0032] (2) Adjust the pH of the product obtained in step (1) to 6.5 with NaOH with a concentration of 0.5 mol / L, and then put it into an oven to dry until the moisture content is 5%.

[0033] (3) Put the product obtained in step (2) into a stainless steel damp heat reaction tank, seal it, and place it at room temperature for 12 hours to balance the moisture;

[0034] (4) Heating for 24 hours in a blast drying oven with air circulation at 160° C., and then cooling naturally at room temperature.

[0035] (5) Bake in a blast oven at 40°C for 12 hours, pulverize, and pass through a 70-mesh sieve to obtain the resistant starch product.

[0036] The AOAC2002.02 standard recommended by the American Society of Analytical Chemists was used to measure, and the conte...

Embodiment 2

[0049] Preparation of resistant starch:

[0050] (1) Add 1% hydrochloric acid (37% mass fraction) to the high-chain V cornstarch milk with a concentration of 25% on the dry basis of starch, and react in a water bath at 40°C for 48 hours.

[0051] (2) Adjust the pH of the product obtained in step (1) to 6.8 with 0.8 mol / L NaOH, and then put it into an oven to dry until the moisture content is 15%.

[0052] (3) Put the product obtained in step (2) into a stainless steel damp heat reaction tank, seal it, and place it at room temperature for 16 hours to balance the moisture.

[0053] (4) Heating for 8 hours in a blast drying oven with air circulation at 110° C., and then cooling naturally at room temperature.

[0054] (5) Take it out and dry it in a forced air drying oven at 45°C for 18 hours, pulverize it, and pass it through a 60-mesh sieve to obtain the resistant starch product.

[0055] The resistant starch prepared by the invention is in the form of a uniform powder, with a...

Embodiment 3

[0065] Preparation of resistant starch:

[0066] (1) Add hydrochloric acid (37% by mass) accounting for 2% of starch dry basis to mung bean starch milk with a concentration of 35%, and react in a water bath at 35°C for 6 hours.

[0067] (2) Adjust the pH of the product obtained in step (1) to 6.8 with 0.75 mol / L NaOH, and then put it into an oven to dry until the moisture content is 20%.

[0068] (3) Put the product obtained in step (2) into a stainless steel damp heat reaction tank, seal it, and place it at room temperature for 24 hours to balance the moisture.

[0069] (4) Heating at 120° C. for 12 hours in a blast drying oven with air circulation, and then cooling naturally at room temperature.

[0070] (5) Take it out and dry it in a forced air drying oven at 35°C for 24 hours, crush it, and pass it through an 80-mesh sieve to obtain the resistant starch product.

[0071] The resistant starch prepared by the invention is in the form of a uniform powder, with a content of...

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Abstract

The invention discloses a preparation method of cookies rich in resistant starch. The method comprises the following steps: firstly stirring butter till the butter goes white, adding icing sugar and salt sieved by 60 to 100 meshes, stirring, adding salad oil, mixing, stirring and adding water and powdered milk, stirring the water and the powdered milk to be uniform, using a biscuits maker to uniformly squeeze out shapes of cookies, so as to form molded cookie blanks, feeding molded cookie blanks into an oven to roaste the cookie blanks, and cooling roasted cookies to room temperature, so as to obtain the cookies rich in resistant starch. The preparation method of the resistant starch comprises the following steps: adding hydrochloric acid solution into starch milk, to ensure that the hydrochloric acid solution and the starch milk are reacted in 25 t0 45 DEG C water bath, adjusting the pH value to 6.5 to 7.0, adding the hydrochloric acid solution and the starch milk into a stainless steel damp heat reaction tank, closing the reaction tank, placing the reaction tank to equilibrize the moisture, heating the reaction tank, performing natural cooling to the reaction tank, drying, and crushing. The resistant starch replaces the same amount of self-raising flour, prepared cookie has low energy, the hardness of the cookie is 450 to 560 g, the surface of the cookie is smooth and regular, and the taste of the cookie is fresh and unique.

Description

technical field [0001] The invention relates to a method for preparing cookies, in particular to a method for preparing cookies rich in resistant starch. Background technique [0002] Resistant starch refers to the part of starch that is not digested by the small intestine after ingestion but can be acted on by the microbiota of the large intestine, which plays an important role in human health. Resistant starch has functions similar to dietary fiber, such as promoting the balance of intestinal flora, lowering blood lipids, regulating and controlling blood sugar concentration, and the calorific value of resistant starch is very low, which does not hinder the absorption of minerals and vitamins in food, and lasts Low water content, very suitable for adding to low-moisture baked goods to enhance nutritional value. [0003] At present, the domestic preparation of resistant starch mainly adopts autoclave method and enzymatic method. Since these two methods have to undergo cooki...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 高群玉李云云
Owner SOUTH CHINA UNIV OF TECH
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