Preparation method of kiwi-flavored bean dreg biscuit

A kind of bean dregs biscuit and kiwi fruit technology, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of poor dispersion, weak gelation, instability, etc., and achieve the effect of improving hardness, taste and color, and rich nutrition

Inactive Publication Date: 2016-12-21
淮南市农康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the large proportion of hydrophobic amino acids in wheat flour, the dispersion in water is poor, resulting in weak gelation and instability, which limits its large-scale application in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] S1, take high-gluten wheat flour and disperse it in distilled water, the solid-to-liquid ratio is 1:10, adjust the pH to 7.5, place it in a magnetic stirrer and sprinkle it for 60 minutes to obtain a wheat flour dispersion;

[0027] S2. Add 30 U / g of transglutaminase to the wheat flour suspension, react in a water bath at 35°C for 2 hours, and freeze-dry to obtain modified wheat flour;

[0028] S3. Take the bean dregs and dry them in an oven at 100°C for 2 hours, and grind them through a 200-mesh sieve to obtain bean dregs powder;

[0029] S4, wash and peel the kiwi fruit, add it to a juice extractor to squeeze the juice, filter the kiwi fruit juice with filter paper and dilute it with distilled water, the volume ratio of the kiwi fruit juice to the distilled water is 1:5, and obtain the diluted kiwi fruit juice;

[0030] S5. Mix the modified wheat flour and bean dregs powder at 5:1, add diluted kiwi fruit juice to the mixed powder, the solid-to-liquid ratio is 1:1.5, s...

Embodiment 2

[0036] S1, take high-gluten wheat flour and disperse it in distilled water, the solid-to-liquid ratio is 1:10, adjust the pH to 8.0, place it in a magnetic stirrer and sprinkle it for 90 minutes to obtain a wheat flour dispersion;

[0037] S2. Add 30 U / g of transglutaminase to the wheat flour suspension, react in a water bath at 35°C for 2 hours, and freeze-dry to obtain modified wheat flour;

[0038] S3. Take the bean dregs and dry them in an oven at 100°C for 3 hours, and grind them through a 200-mesh sieve to obtain bean dregs powder;

[0039] S4, wash and peel the kiwi fruit, add it to a juice extractor to squeeze the juice, filter the kiwi fruit juice with filter paper and dilute it with distilled water, the volume ratio of the kiwi fruit juice to the distilled water is 1:5, and obtain the diluted kiwi fruit juice;

[0040] S5. Mix the modified wheat flour and bean dregs powder at 5:1, add diluted kiwi fruit juice to the mixed powder, the solid-to-liquid ratio is 1:1.5, s...

Embodiment 3

[0046] S1, take high-gluten wheat flour and disperse it in distilled water, the solid-to-liquid ratio is 1:10, adjust the pH to 7.7, place it in a magnetic stirrer and disperse it for 80 minutes to obtain a wheat flour dispersion;

[0047] S2. Add 30 U / g of transglutaminase to the wheat flour suspension, react in a water bath at 35°C for 2 hours, and freeze-dry to obtain modified wheat flour;

[0048] S3. Take the bean dregs and dry them in an oven at 100°C for 2.5 hours, and grind them through a 200-mesh sieve to obtain bean dregs powder;

[0049] S4, wash and peel the kiwi fruit, add it to a juice extractor to squeeze the juice, filter the kiwi fruit juice with filter paper and dilute it with distilled water, the volume ratio of the kiwi fruit juice to the distilled water is 1:5, and obtain the diluted kiwi fruit juice;

[0050] S5. Mix the modified wheat flour and bean dregs powder at 5:1, add diluted kiwi fruit juice to the mixed powder, the solid-to-liquid ratio is 1:1.5,...

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PUM

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Abstract

The invention discloses a preparation method of a kiwi-flavored bean dreg biscuit. The preparation method comprises the following steps of taking high gluten wheat flour, dispersing the high gluten wheat flour into distilled water, adding glutamine transaminase, and reacting for 2 hours; performing freeze drying to obtain modified wheat flour; taking bean dregs, drying the bean dregs, grinding the dried bean dregs, and sieving the ground bean dregs to obtain bean dreg powder; taking a kiwi, washing the kiwi clean, peeling the kiwi, and juicing the kiwi, filtering kiwi juice, and then diluting the kiwi juice with distilled water; mixing the modified wheat flour with the bean dreg powder; adding the diluted kiwi juice into the mixed powder, and preparing biscuits. Glutamine transaminase is a protease obtained by a cross-linking reaction between a gamma-hydroxylamine group of a glutamine residue and an epsilon-amidogen of lysine in a catalytic protein side chain; the glutamine transaminase is capable of catalyzing wheat protein crosslinking to generate a protein polymer with relatively high molecular weight; the modified wheat powder is taken as a raw material, and the kiwi juice and the bean dregs are added during a preparation process, so that the prepared biscuits are rich in nutrition and improved in elasticity, viscosity and hardness, and the taste and color of the prepared biscuits are improved to different extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of kiwi-flavored bean dregs biscuits. Background technique [0002] The simplest product form of biscuits is the form of simply mixing flour and water. The main raw material is high-gluten wheat flour, and sugar, oil, egg, dairy and other auxiliary materials are added. The content of wheat protein in high-gluten wheat flour can reach 13%-15%. Wheat protein is a by-product of wheat starch processing, and its protein mass fraction reaches 72%-85%. It is a pure natural vegetable protein source with rich nutrition and low price. . In food, wheat protein is usually used as a food additive, a quality improver, and a substitute for some foods. Due to the large proportion of hydrophobic amino acids in wheat flour, the dispersion in water is poor, resulting in weak gelation and instability, which limits its large-scale application in food. Therefore, it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/362A21D2/36
Inventor 任钢纪天娇范海涛
Owner 淮南市农康食品有限公司
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