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Pollen pini compressed biscuit and preparation method thereof

A technology for compressing biscuits and pine pollen, applied in food preparation, baking, dough processing, etc., can solve the problems of oxidative rancidity of oil, sour price of compressed biscuits, shortening of product shelf life, etc., so as to extend shelf life and improve nutrition. value, the effect of slowing down the rate of oxidative rancidity

Inactive Publication Date: 2013-07-31
XUZHOU TODAY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When pine pollen is added to high-fat compressed biscuits, because pine pollen is rich in trace mineral elements and various enzymes required for life activities, it will lead to oxidative rancidity of oil, which will cause the acidity of compressed biscuits in a short time Prices soared, resulting in greatly shortened product shelf life
Due to the shortcomings of adding pine pollen to compressed biscuits, the public generally believes that pine pollen is not suitable as a raw material for compressed biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Mix β-cyclodextrin and maltodextrin at a ratio of 1:3, add 0.015 parts of monoglyceride and 0.75 parts of water to each mixture, and keep it at 55°C for 20 minutes as a wall material; Add 0.015 parts of monoglyceride and 0.75 parts of water to the pine pollen, mix them and stir for 20 minutes as the core material. The above-mentioned core material and wall material were mixed in a ratio of 1:4, emulsified by a high-speed homogeneous emulsifier for 3 minutes, freeze-dried and pulverized to obtain microcapsule pine pollen. Fully mix 63 parts of malt syrup with 20 parts of white sugar powder, 8 parts of pine pollen, 12 parts of peeled sesame powder, 3 parts of red-coated peanut powder, 2 parts of ammonium bicarbonate, 1.5 parts of salt and 7 parts of water, and mix them in the dough Stir in the machine for 6 minutes, add 80 parts of heated liquid shortening, stir for 8 minutes, then add 55 parts of flour and 1.3 parts of sodium bicarbonate in turn, stir for 4 minutes, bake...

Embodiment 2

[0023] Mix β-cyclodextrin and maltodextrin at a ratio of 1:2, add 0.01 part of monoglyceride and 0.7 part of water to each mixture, and keep it warm for 30 minutes at a temperature of 50°C as a wall material; 0.015 part of monoglyceride and 0.7 part of water were added to 1 part of pine pollen, mixed and stirred for 15 minutes as a core material. The above-mentioned core material and wall material were mixed at a ratio of 1:2, emulsified by a high-speed homogeneous emulsifier for 2 minutes, freeze-dried and pulverized to obtain microcapsule pine pollen. Fully mix 60 parts of malt syrup with 25 parts of white sugar powder, 6 parts of pine pollen, 15 parts of peeled sesame powder, 4 parts of red-coated peanut powder, 1.5 parts of ammonium bicarbonate, 2 parts of salt and 6 parts of water, Stir in the machine for 5 minutes, add 75 parts of heated liquid shortening, stir for 5 minutes, then add 50 parts of flour and 1 part of sodium bicarbonate in turn, stir for 3 minutes, bake at...

Embodiment 3

[0025] Mix β-cyclodextrin and maltodextrin at a ratio of 1:4, add 0.02 parts of monoglyceride and 0.8 parts of water to each mixture, and keep it warm at 60°C for 15 minutes as a wall material; Add 0.02 parts of monoglyceride and 0.8 parts of water to the pine pollen, mix them, stir for 20 minutes, and use them as core materials. The above-mentioned core material and wall material were mixed at a ratio of 1:5, emulsified by a high-speed homogeneous emulsifier for 4 minutes, freeze-dried and pulverized to obtain microcapsule pine pollen. Mix 69 parts of malt syrup with 15 parts of white sugar powder, 10 parts of pine pollen, 10 parts of peeled sesame powder, 2 parts of red-coated peanut powder, 2.5 parts of ammonium bicarbonate, 2.5 parts of table salt, 0.5 parts of black garlic powder and 7 parts of water Mix well and stir in the dough mixer for 8 minutes. Adding black garlic powder can not only improve the nutritional value and health effect of biscuits, but also improve the ...

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Abstract

The invention discloses a pollen pini compressed biscuit and a preparation method thereof. The pollen pini compressed biscuit comprises the following raw materials: 50-60 parts of flour, 15-25 parts of white granulated sugar, 75-85 parts of shortening, 6-10 parts of pollen pini, 80-95 parts of malt syrup, 10-15 parts of dehulling sesame, 2-4 parts of peanut, 1.5-2.5 parts of dairy salt, 6-7 parts of water, 1.5-2.5 parts of ammonium bicarbonate and 1-1.5 parts of sodium bicarbonate, wherein pollen pini is subject to microcapsulation by adopting a beta-cyclodextrin and maltodextrin mixture as a wall material and then mixed with the raw materials, and after mixing, dough making, forming, baking, pulverizing, shaping and pressing are conducted to obtain the pollen pini compressed biscuit. The compressed biscuit made by the method has unique flavor of pollen pini and higher nutritional value, oxidative rancidity of the high-oil-content compressed biscuit is remarkably slowed down, the shelf life is prolonged and the pollen pini compressed biscuit benefits human health after being eaten.

Description

technical field [0001] The invention relates to a pine pollen compressed biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Compressed biscuit is a high-energy food that can quickly replenish body energy; its small size, light weight, easy to carry and transport, and convenient eating are favored by many people. It is suitable for short-term food supply needs in natural disasters and wild survival , is a convenient and quick emergency food, widely used. However, at present, most of the compressed biscuits in China are unbalanced in nutrition. They are mainly composed of oil, sugar, and noodles, which can only meet the calorie demand and lack amino acids and various trace elements needed by the human body. If you eat this compressed biscuit for a long time, it will cause Human malnutrition. [0003] Modern research has found that pine pollen has a variety of health effects on the human body and can pr...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/30A23P1/04
Inventor 王卫东孙月娥郑思泉秦卫东宋慧杨万根
Owner XUZHOU TODAY FOOD
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