Highland barley yak milk cookies and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses highland barley yak milk cookies and a preparation method thereof. The preparation method comprises the following steps: mixing highland barley powder with yak milk, performing ultrasonic treatment, inoculating trichoderma reesei and kluyveromyces lactis, and performing fermentation treatment to obtain a fermented material; and mixing the fermented material with auxiliary materials to obtain paste, refrigerating the paste, and baking. The rough taste of the highland barley powder is greatly improved, meanwhile, the fermentation time of the highland barley powder is remarkably shortened, and peculiar smell is avoided. The highland barley yak milk cookies disclosed by the invention are regular in shape and crispy in mouth feel, have rich milk flavor and natural sweet taste, and have fat content of 10% or below and lower carbohydrate content.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to highland barley yak milk cookies and a preparation method thereof. Background Art

[0002] Cookies are small and flat cake-like biscuits with different styles and flavors, and are deeply loved by consumers of all ages. The prior art usually uses ordinary low-gluten wheat flour as the main raw material to prepare cookies. During the preparation process, a large amount of butter and white granulated sugar need to be added to ensure that the obtained cookies have a regular shape, a crisp taste, and a strong milky flavor, but this results in the existing cookies generally containing more fat and sugar substances, and the taste is relatively sweet and greasy. Using low-gluten, low-fat, low-carbohydrate highland barley as the main raw material to prepare cookies, there is no need to add a large amount of butter and white granulated sugar during the preparation process. The dietary fiber in the highland barley can help the cookies form a porous structure, thereby obtaining highland barley cookies with a regular shape, a crisp taste, and a significantly reduced content of fat and sugar substances. However, the use of highland barley raw materials and the reduction of the amount of butter used will cause the cookies to have a rough taste and insufficient milky flavor. Summary of the invention

[0003] To solve the problems in the background technology, the first purpose of the present invention is to provide a method for preparing highland barley yak milk cookies, which can effectively solve the problem of rough taste of cookies caused by highland barley raw materials, and at the same time give the cookies a rich milk flavor and natural sweetness.

[0004] The second object of the present invention is to provide highland barley yak milk cookies prepared according to the preparation method of the highland barley yak milk cookies.

[0005] In order to achieve the above object, in a first aspect, the present invention provides a method for preparing highland barley yak milk cookies, comprising: The highland barley powder is mixed with yak milk, and after ultrasonic treatment, the mixture is inoculated with Trichoderma reesei and Kluyveromyces lactis for fermentation to obtain a fermentation material; The fermented material is mixed with auxiliary materials to obtain batter, and the batter is refrigerated and then baked.

[0006] Furthermore, the mass ratio of highland barley flour to yak milk is 1:1-2.5.

[0007] Furthermore, the mass ratio of the highland barley flour to the yak milk is 1:1.5-2.

[0008] Furthermore, the ultrasonic treatment is performed at a power of 250-350 W and for a time of 14-18 min.

[0009] Furthermore, the fermentation treatment is carried out at a temperature of 36-38°C and for a time of 6-8 hours.

[0010] Furthermore, the inoculation amount of the Trichoderma reesei is 0.5%-1% of the total mass of highland barley flour and yak milk.

[0011] Furthermore, the inoculation amount of the lactic acid Kluyveromyces is 1.5%-2.5% of the total mass of highland barley flour and yak milk.

[0012] Furthermore, the fermentation process also includes a drying process.

[0013] Furthermore, the drying process is carried out at a temperature of 45-48°C and for a time of 8-10 h.

[0014] In a second aspect, the present invention provides a highland barley yak milk cookie, which is prepared according to any of the above-mentioned methods for preparing highland barley yak milk cookies.

[0015] The beneficial effects of the present invention are: The invention mixes highland barley flour and yak milk in a certain mass ratio, and then inoculates Trichoderma reesei and Kluyveromyces lactis to carry out fermentation treatment, so that the rough taste of the highland barley flour is greatly improved, and at the same time, the fermentation time of the highland barley flour is significantly shortened, and the generation of alcohol taste or sour taste is avoided, so as to ensure that the obtained highland barley yak milk cookies have good taste and flavor.

[0016] The highland barley yak milk cookies of the invention have regular shapes, crisp tastes, rich milk flavor and natural sweetness, and have a fat content of less than 10% and a relatively low sugar content. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0018] At present, cookies on the market are usually made from ordinary low-gluten wheat flour. In order to ensure that the cookies are regular in shape and crispy in taste, more butter and white sugar are often added during the preparation process. The amount added is generally 70% or more of the flour mass, which results in a fat content of about 30% in the cookies, a high sugar content, and a sweet and greasy taste overall. Using low-gluten, low-fat, low-carbohydrate highland barley as raw material to prepare cookies can reduce the addition of butter and white sugar during the preparation process, but at the same time it will cause the cookies to have a rough taste and lack of milk flavor.

[0019] In view of this, the first embodiment of the present invention provides a method for preparing highland barley yak milk cookies, comprising: The highland barley powder is mixed with yak milk, and after ultrasonic treatment, the mixture is inoculated with Trichoderma reesei and Kluyveromyces lactis for fermentation to obtain a fermentation material; The fermented material is mixed with other auxiliary materials to obtain a batter, and the batter is refrigerated and then baked.

[0020] In this embodiment, the method for preparing the highland barley powder is as follows: after removing the bran from the highland barley grains, ultrafine grinding is performed for 8-10 minutes.

[0021] In the present embodiment, the purpose of the fermentation treatment is to improve the rough mouthfeel of highland barley powder. In the prior art, highland barley is fermented, and the fermented strain is mostly yeast or lactic acid bacteria. After the fermentation is completed, the fermented liquid is usually used to be processed into products such as highland barley wine and highland barley fermented beverages. Although the rough mouthfeel of highland barley can be improved by a variety of biochemical changes in the above-mentioned fermentation process, the improvement effect is not good, and the fermentation time is usually 24 h and above, and the fermentation for a long time will also cause the fermented highland barley to have obvious alcohol taste or sour taste, resulting in the cookie taste made with it as raw material is still poor. The applicant has found in long-term research that mixing the highland barley flour and yak milk in a mass ratio of 1:1-2.5, and then inoculating Trichoderma reesei and Kluyveromyces lactis for fermentation can greatly improve the improvement effect of the rough taste of the highland barley flour, and at the same time significantly shorten the fermentation time, avoid the alcohol or sour taste of the fermented highland barley flour, and thus ensure that the obtained highland barley yak milk cookies have a better taste.

[0022] The mass ratio of highland barley flour to yak milk in this embodiment is more preferably 1:1.5-2.

[0023] The Trichoderma reesei and Kluyveromyces lactis described in this embodiment are both from Beijing Biobo Biotechnology Co., Ltd.

[0024] It should be noted that yak milk itself has a relatively obvious milky smell, but in the present embodiment, after the yak milk is fermented, the milky smell is significantly reduced, which not only does not affect the flavor of the cookies, but also gives the cookies a rich milky flavor and natural sweetness.

[0025] Further, it should be noted that the purpose of the ultrasonic treatment described in this embodiment is to break the fat globules in the yak milk and fully mix the yak milk with the highland barley powder to ensure the fermentation efficiency of the highland barley powder, that is, to ensure the improvement of the rough taste of the highland barley. The power of the ultrasonic treatment is 250-350 W and the time is 14-18 min.

[0026] In this embodiment, the inoculation amount of Trichoderma reesei is 0.5%-1% of the total mass of highland barley flour and yak milk; the inoculation amount of Kluyveromyces lactis is 1.5%-2.5% of the total mass of highland barley flour and yak milk. It is understandable that the highland barley flour and yak milk need to be sterilized before inoculation, and the sterilization temperature is 121°C and the time is 15-20 min.

[0027] In this embodiment, the fermentation temperature is 36-38°C, and the highland barley flour and yak milk after the preliminary treatment are fermented at the fermentation temperature for 6-8 hours to achieve the above-mentioned effect of significantly improving the rough taste of highland barley flour.

[0028] It should be noted that the fermentation process also includes a drying process, the purpose of which is to control the moisture in the fermented material and reduce its effect on the appearance and structure of the cookies. The drying process is carried out at a temperature of 45-48 °C and for 8-10 hours. It should be noted that the applicant has found that shortening or extending the drying time will not only affect the appearance and structure of the cookies, but also cause the taste of the cookies to become harder to a certain extent.

[0029] In this embodiment, the auxiliary materials include butter and granulated sugar. After the butter is heated and emulsified, it is first mixed with granulated sugar and slowly whipped, and then mixed with the fermented material to obtain a batter. The amount of butter and granulated sugar added is 8%-10% and 12%-16% of the mass of the fermented material, respectively. Compared with the prior art, the amount of butter and granulated sugar added in the highland barley yak milk cookies described in this embodiment is greatly reduced, and the content of fat and sugar substances is significantly reduced.

[0030] It is understood that the dough is refrigerated and baked after being extruded and shaped. The refrigeration temperature is 2-4°C, and the refrigeration time is 15-20 minutes. The upper temperature of the baking is 150-180°C, the lower temperature is 130-150°C, and the time is 13-15 minutes.

[0031] The second embodiment of the present invention provides highland barley yak milk cookies prepared according to the above-mentioned method for preparing highland barley yak milk cookies.

[0032] The highland barley yak milk cookies described in this embodiment have regular shapes, crisp tastes, rich milk flavor and natural sweetness, and have a fat content of less than 10% and a relatively low sugar content.

[0033] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0034] The methods for detecting the fat and reducing sugar contents of the cookies in the following examples, control examples and comparative examples are as follows: Fat (%): Refer to "GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food"; Reducing sugar (g / 100 g): refer to GB 5009.7-2016 National Food Safety Standard Determination of Reducing Sugar in Food.

[0035] Example 1 After removing the bran from highland barley grains, superfine grinding was performed for 8 min to obtain highland barley flour; Highland barley flour and yak milk were mixed in a mass ratio of 1:1.5, and then ultrasonically treated at 250 W for 14 min and sterilized at 121°C for 15 min. Then, 0.5% of the total mass of highland barley flour and yak milk was inoculated with Trichoderma reesei and 1.5% of Kluyveromyces lactis, and fermented at 36°C for 6 h. After the fermentation, the mixture was dried at 45°C for 8 h to obtain the fermented material. The butter is heated and emulsified, mixed with white sugar and slowly beaten, and then mixed with the fermented material to obtain a batter, wherein the amounts of butter and white sugar are 8% and 12% of the mass of the fermented material, respectively; after the batter is squeezed and shaped, it is refrigerated at 4°C for 15 min, and then baked at an upper heating temperature of 150°C and a lower heating temperature of 130°C for 15 min to obtain highland barley yak milk cookies.

[0036] After testing, the highland barley yak milk cookies prepared in this embodiment had a fat content of 7.36% and a reducing sugar content of 4.39 g / 100 g.

[0037] Example 2 After removing the bran from highland barley grains, superfine grinding was performed for 9 minutes to obtain highland barley flour; Highland barley flour and yak milk were mixed in a mass ratio of 1:1.8, and then ultrasonically treated at 300 W for 16 min and sterilized at 121°C for 18 min. Then, 0.8% of the total mass of highland barley flour and yak milk was inoculated with Trichoderma reesei and 2% of Kluyveromyces lactis, and fermented at 37°C for 7 h. After the fermentation, the mixture was dried at 46°C for 9 h to obtain the fermented material. The butter is heated and emulsified, mixed with white sugar and slowly beaten, and then mixed with the fermented material to obtain a batter, wherein the amounts of butter and white sugar are 9% and 14% of the mass of the fermented material, respectively; after the batter is squeezed and shaped, it is refrigerated at 4°C for 18 min, and then baked at an upper heating temperature of 165°C and a lower heating temperature of 140°C for 14 min to obtain highland barley yak milk cookies.

[0038] After testing, the highland barley yak milk cookies prepared in this embodiment had a fat content of 7.16% and a reducing sugar content of 4.15 g / 100 g.

[0039] Example 3 After removing the bran from highland barley grains, ultrafine grinding was performed for 10 min to obtain highland barley flour; Highland barley flour and yak milk were mixed in a mass ratio of 1:2, and then ultrasonically treated at 350 W for 18 min and sterilized at 121 ℃ for 20 min. Then, 1% of the total mass of highland barley flour and yak milk was inoculated with Trichoderma reesei and 2.5% of Kluyveromyces lactis, and fermented at 38 ℃ for 8 h. After the fermentation, the mixture was dried at 48 ℃ for 10 h to obtain the fermented material. The butter is heated and emulsified, mixed with white sugar and slowly beaten, and then mixed with the fermented material to obtain a batter, wherein the amounts of butter and white sugar are 10% and 16% of the mass of the fermented material, respectively; after the batter is squeezed and shaped, it is refrigerated at 2°C for 20 minutes, and then baked at an upper heating temperature of 180°C and a lower heating temperature of 150°C for 13 minutes to obtain highland barley yak milk cookies.

[0040] After testing, the highland barley yak milk cookies prepared in this embodiment had a fat content of 7.21% and a reducing sugar content of 4.06 g / 100 g.

[0041] Example 4 The preparation method is the same as that in Example 1, except that the mass ratio of highland barley flour to yak milk in Example 4 is 1:1.

[0042] After testing, the highland barley yak milk cookies prepared in this embodiment had a fat content of 7.27% and a reducing sugar content of 4.37 g / 100 g.

[0043] Example 5 The preparation method is the same as that in Example 1, except that the mass ratio of highland barley flour to yak milk in Example 5 is 1:2.5.

[0044] After testing, the highland barley yak milk cookies prepared in this embodiment had a fat content of 8.04% and a reducing sugar content of 4.83 g / 100 g.

[0045] Comparison Example Commercially available wheat cookies.

[0046] After testing, the fat content of commercially available wheat cookies was 33.46%, and the reducing sugar content was 28.15 g / 100 g.

[0047] Comparative Example 1 The preparation method is the same as that in Example 1, except that the mass ratio of highland barley flour to yak milk in Comparative Example 1 is 1:0.8.

[0048] After testing, the fat content of the cookies prepared in this comparative example was 7.22%, and the reducing sugar content was 4.46 g / 100g.

[0049] Comparative Example 2 The preparation method is the same as that in Example 1, except that the mass ratio of highland barley flour to yak milk in Comparative Example 2 is 1:2.7.

[0050] After testing, the fat content of the cookies prepared in this comparative example was 8.73%, and the reducing sugar content was 5.26 g / 100g.

[0051] Comparative Example 3 The preparation method is the same as that of Example 1, except that, in Comparative Example 3, yak milk is not added and fermentation treatment is not performed, the butter is heated and emulsified, mixed with white sugar and slowly whipped, and then directly mixed with highland barley flour to obtain a batter.

[0052] After testing, the fat content of the cookies prepared in this comparative example was 5.95%, and the reducing sugar content was 5.86 g / 100g.

[0053] Comparative Example 4 The preparation method is the same as that of Example 1, except that no fermentation treatment is performed in Comparative Example 4.

[0054] After testing, the fat content of the cookies prepared in this comparative example was 9.26%, and the reducing sugar content was 13.62 g / 100g.

[0055] Comparative Example 5 The preparation method is the same as that of Example 1, except that in Comparative Example 5, yak milk is replaced with ordinary milk.

[0056] After testing, the fat content of the cookies prepared in this comparative example was 7.89%, and the reducing sugar content was 15.62 g / 100g.

[0057] Comparative Example 6 The preparation method is the same as that of Example 1, except that the strain inoculated in Comparative Example 6 is replaced by 2% Kluyveromyces lactis.

[0058] After testing, the fat content of the cookies prepared in this comparative example was 8.67%, and the reducing sugar content was 11.26 g / 100g.

[0059] Comparative Example 7 The preparation method is the same as that of Example 1, except that the strain inoculated in Comparative Example 7 is replaced by 0.5% lactic acid bacteria and 1.5% Kluyveromyces lactis.

[0060] After testing, the fat content of the cookies prepared in this comparative example was 8.74%, and the reducing sugar content was 11.41 g / 100 g.

[0061] Comparative Example 8 The preparation method is the same as that of Example 1, except that the ultrasonic treatment is omitted in Comparative Example 8.

[0062] After testing, the fat content of the cookies prepared in this comparative example was 8.63%, and the reducing sugar content was 11.31 g / 100g.

[0063] Comparative Example 9 The preparation method is the same as that of Example 1, except that the drying time of Comparative Example 9 is 7 h.

[0064] After testing, the fat content of the cookies prepared in this comparative example was 7.89%, and the reducing sugar content was 6.36 g / 100g.

[0065] Comparative Example 10 The preparation method is the same as that of Example 1, except that the drying time of Comparative Example 10 is 11 h.

[0066] After testing, the fat content of the cookies prepared in this comparative example was 7.27%, and the reducing sugar content was 5.16 g / 100 g.

[0067] Test Example 1 The texture of the above groups of cookie samples was measured, and the specific measurement method is as follows: After the biscuits were cooled to room temperature, TPA was measured. The parameters of the texture analyzer were set as follows: P / 36R probe was used, pre-measurement speed was 2 mm / s, test speed was 1 mm / s, post-measurement speed was 2 mm / s, strain was 60%, trigger force was 5 g, and the time interval between two compressions was 5 s. Five parallel tests were performed on each test sample. The test results are shown in Table 1.

[0068] Table 1 Texture test results of each group of cookie samples .

[0069] According to the test results in Table 1, it can be seen that the hardness, brittleness, elasticity and chewiness of the highland barley yak milk cookies prepared by the present invention are close to those of commercially available wheat cookies, and consumers have a relatively high acceptance. Compared with the highland barley yak milk cookies of Example 1, the hardness of the cookies of each comparative example increases to a certain extent, and the taste becomes harder.

[0070] 3. Conduct sensory evaluation on the above groups of cookie samples. The specific evaluation method is as follows: 16 trained food professionals (8 females and 8 males) were selected to form an evaluation panel to evaluate the appearance, structure, taste and aroma of each group of cookie samples according to the scoring criteria. The sensory scoring criteria for the cookies are shown in Table 2. The sensory evaluation results are shown in Table 3.

[0071] Table 2 Sensory scoring criteria for cookies .

[0072] Table 3 Sensory evaluation results of each group of cookie samples .

[0073] According to the sensory evaluation results in Table 3, it can be seen that the highland barley yak milk cookies prepared according to the process of Examples 1-5 of the present invention have good scores for each index, the total evaluation score is above 95, and the overall quality is high. Compared with Example 1, the cookies of the control example have a sweet taste and a significantly lower taste score; Comparative Examples 1 and 2 change the mass ratio of highland barley to yak milk, and the scores of each index will decrease to a certain extent; the cookies of Comparative Example 3 have a rougher taste and a lighter milky flavor, and the taste and aroma scores are significantly reduced; the cookies of Comparative Example 4 also have a rougher taste, although they have a stronger milky flavor, but also have an obvious fishy smell, so the sensory scores are all low; Comparative Examples 5-8 have a certain degree of decline in the sensory quality of the cookies prepared because highland barley or yak milk is not well fermented; the change in drying time in Comparative Examples 9-10 mainly affects the appearance and organizational structure of the cookies, resulting in a significant decline in their quality.

[0074] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing highland barley yak milk cookies, characterized in that: include: The highland barley powder is mixed with yak milk, and after ultrasonic treatment, the mixture is inoculated with Trichoderma reesei and Kluyveromyces lactis for fermentation to obtain a fermentation material; The fermented material is mixed with auxiliary materials to obtain batter, and the batter is refrigerated and then baked.

2. The preparation method according to claim 1, characterized in that The mass ratio of highland barley flour to yak milk is 1:1-2.

5.

3. The preparation method according to claim 2, characterized in that: The mass ratio of highland barley flour to yak milk is 1:1.5-2.

4. The preparation method according to claim 1, characterized in that: The power of the ultrasonic treatment is 250-350 W, and the time is 14-18 min.

5. The preparation method according to claim 1, characterized in that: The fermentation temperature is 36-38°C and the fermentation time is 6-8 hours.

6. The preparation method according to claim 1, characterized in that: The inoculation amount of the Trichoderma reesei is 0.5%-1% of the total mass of highland barley flour and yak milk.

7. The preparation method according to claim 1, characterized in that: The inoculation amount of the lactic acid Kluyveromyces is 1.5%-2.5% of the total mass of highland barley flour and yak milk.

8. The preparation method according to claim 1, characterized in that: The fermentation process further includes a drying process.

9. The preparation method according to claim 8, characterized in that: The drying process is carried out at a temperature of 45-48°C and for a time of 8-10 hours.

10. Highland barley yak milk cookies prepared by the method for preparing highland barley yak milk according to any one of claims 1 to 9.