Fruit and vegetable flavored biscuit and preparation method thereof

Abstract

The invention belongs to the field of biscuit making, and particularly relates to a fruit and vegetable flavored biscuit and a making method thereof. The fruit and vegetable flavor composition comprises the following components in parts by weight: 30-50 parts of banana powder, 40-60 parts of flour, 1-3 parts of medicated leaven, 3-5 parts of yeast powder, 10-20 parts of four beans, 3-7 parts of dendrobium, 1-5 parts of roselle, 5-15 parts of eggs, 1-10 parts of coconut oil, 1-10 parts of walnut oil and 50-70 parts of water. According to the biscuits made from the composition with the fruit and vegetable flavors, all the materials are organically combined, so that the consumption of flour can be effectively reduced, and the carbohydrate content is low; the biscuit prepared by baking after fermentation has unique flavor and better taste, the inhibitory activity effect of alpha-glucosidase is greatly improved, the activity of reducing blood sugar can be improved, and the requirements of people for health care and health preservation can be effectively met.

Description

Technical Field

[0001] The invention belongs to the field of biscuit making, and in particular relates to a fruit and vegetable flavor biscuit and a preparation method thereof. Background Art

[0002] Biscuits are a common snack. As a snack or dietary supplement, they are easy to eat and carry, and have become an indispensable food in daily life. However, biscuits are mainly made of flour, and are also added with oil, sugar and other ingredients, which increases the intake of carbohydrates, fats and sugars, and increases the risk of chronic diseases such as hypertension and diabetes, which does not meet the needs of health care.

[0003] Banana (Musa nana Lour.) is a plant of the genus Musa in the family Musaceae, and also refers to its fruit. It is widely cultivated and eaten in tropical areas. Bananas are sweet, nutritious, and can be harvested all year round. They are one of the favorite fruits of people. Since bananas are high in nutrition and low in calories, they are rich in protein, sugar, potassium, vitamins A and C, and also contain a lot of dietary fiber. Therefore, for people with health needs, bananas are also one of the fruits that can be eaten with confidence. Therefore, combining the research and development of biscuits with banana-related products is not only of great significance to the comprehensive development and utilization of bananas, but also meets the requirements of health care. Summary of the invention

[0004] The invention provides a fruit and vegetable flavor biscuit and a preparation method thereof. By adding banana powder into the biscuit, the amount of flour in the biscuit is reduced and the flavor of the biscuit is enriched.

[0005] The technical solution of the present invention is achieved in this way:

[0006] A fruit and vegetable flavor composition comprises the following components in parts by weight: 30-50 parts of banana powder, 40-60 parts of flour, 1-3 parts of Shenqu, 3-5 parts of yeast powder, 10-20 parts of horn bean powder, 3-7 parts of dendrobium powder, 1-5 parts of roselle, 5-15 parts of eggs, 1-10 parts of coconut oil, 1-10 parts of walnut oil and 50-70 parts of water.

[0007] Furthermore, the fruit and vegetable flavor composition comprises the following components in parts by weight: 30 parts of banana powder, 50 parts of flour, 2 parts of Shenqu, 4 parts of yeast powder, 5 parts of horn bean powder, 5 parts of dendrobium powder, 3 parts of roselle, 10 parts of eggs, 5 parts of coconut oil, 5 parts of walnut oil, and 60 parts of water.

[0008] Furthermore, the preparation method of the banana powder is as follows: after peeling the banana, pulping in 0-4°C ice water at a solid-liquid ratio of 10:1, pulping with a 2200W pulping machine for 2 minutes, quickly pouring into an iron plate, placing in a -18°C refrigerator for 12 hours, placing the pre-frozen banana pulp in a vacuum freeze-drying device, drying at -40°C for 48 hours, taking out, and crushing to obtain the powder.

[0009] Furthermore, the preparation method of the winged bean powder is as follows: take fresh winged bean, remove impurities after washing, place it in a -18°C refrigerator for pre-freezing for 12 hours, put the pre-frozen winged bean into a vacuum freeze-drying device, dry it at -40°C for 48 hours, take it out, and crush it to obtain the powder; the preparation method of the dendrobium powder is as follows: take fresh dendrobium, remove impurities after washing, place it in a -18°C refrigerator for pre-freezing for 12 hours, put the pre-frozen dendrobium into a vacuum freeze-drying device, dry it at -40°C for 48 hours, take it out, and crush it to obtain the powder.

[0010] The method for preparing the above-mentioned fruit and vegetable flavor composition comprises the following steps:

[0011] (1) taking Shenqu and Roselle and grinding them separately, and mixing the ground Shenqu, Roselle, banana powder, flour, yeast powder, horn bean powder, and dendrobium powder evenly according to the formula amount to obtain a material powder;

[0012] (2) Take the prescribed amount of eggs, coconut oil, walnut oil and water, mix well, add the powder, and stir evenly to obtain the product.

[0013] Application of the above-mentioned fruit and vegetable flavor composition in the preparation of biscuits, bread, steamed buns and / or flatbreads.

[0014] A fruit and vegetable flavor biscuit is prepared by using the fruit and vegetable flavor composition.

[0015] A method for preparing fruit and vegetable flavored biscuits comprises the following steps:

[0016] (1) Take the above-mentioned fruit and vegetable flavor composition and let it rise for 20-30 minutes;

[0017] (2) After proofing, knead the dough to expel air, then roll it into a uniform thickness to make biscuit dough;

[0018] (3) After the oven is preheated, put the cookie dough in and bake.

[0019] Furthermore, in the step (1), the temperature is controlled at 25-30° C. and the relative humidity is not less than 80% during the proofing process.

[0020] Furthermore, in the step (2), the thickness of the biscuit blank is 2-5 mm.

[0021] Furthermore, in the step (3), the baking conditions are: upper heat 170°C, lower heat 160°C, and baking for 20-25 minutes.

[0022] Application of the above-mentioned fruit and vegetable flavor composition or fruit and vegetable flavor biscuits in the preparation of a preparation for inhibiting α-glucosidase.

[0023] Application of the above-mentioned fruit and vegetable flavored biscuits in the preparation of blood sugar lowering preparations.

[0024] Beneficial effects:

[0025] The fruit and vegetable flavor composition of the present invention adds banana powder instead of flour, which can reduce the amount of flour used. The composition also adds winged beans, dendrobium and roselle, which can not only increase the fiber content in the biscuits, but also enrich the taste of the composition. The addition of walnut oil and coconut oil has a better effect of health preservation. Shenqu and yeast are also added to the material, which helps the composition to wake up, greatly improves the inhibitory activity of α-glucosidase, can enhance the activity of lowering blood sugar, further enhances the health care effect of the composition, and can effectively meet people's requirements for health preservation at the same time. The fruit and vegetable flavor composition of the present invention can be used to make a variety of pasta, such as biscuits, bread, steamed buns, flatbreads, etc.

[0026] The biscuits made with the fruit and vegetable flavor composition of the present invention can effectively reduce the amount of flour used by organically combining various materials, and the carbohydrate content is low; the biscuits baked after proofing have a unique flavor and a better taste, which greatly enriches the types of fruit and vegetable biscuits and provides a new way for the development of fruit and vegetable biscuit related products. DETAILED DESCRIPTION

[0027] The present invention will be further described below in conjunction with specific implementation modes to provide a better understanding of the present invention.

[0028] Example 1

[0029] A fruit and vegetable flavor composition comprises the following components in parts by weight: 30 parts of banana powder, 40 parts of flour, 1 part of Shenqu, 3 parts of yeast powder, 10 parts of horn bean powder, 3 parts of dendrobium powder, 1 part of roselle, 5 parts of eggs, 1 part of coconut oil, 1 part of walnut oil and 50 parts of water.

[0030] The method for preparing the above-mentioned fruit and vegetable flavor composition comprises the following steps:

[0031] (1) taking Shenqu and Roselle and grinding them separately, and mixing the ground Shenqu, Roselle, banana powder, flour, yeast powder, horn bean powder, and dendrobium powder evenly according to the formula amount to obtain a material powder;

[0032] (2) Take the prescribed amount of eggs, coconut oil, walnut oil and water, mix well, add the powder, and stir evenly to obtain the product.

[0033] Example 2

[0034] A fruit and vegetable flavor composition comprises the following components in parts by weight: 50 parts of banana powder, 60 parts of flour, 3 parts of Shenqu, 5 parts of yeast powder, 20 parts of horn bean powder, 7 parts of dendrobium powder, 5 parts of roselle, 15 parts of eggs, 10 parts of coconut oil, 10 parts of walnut oil and 70 parts of water.

[0035] The preparation method is the same as that in Example 1.

[0036] Example 3

[0037] A fruit and vegetable flavor composition comprises the following components in parts by weight: 30 parts of banana powder, 50 parts of flour, 2 parts of Shenqu, 4 parts of yeast powder, 5 parts of horn bean powder, 5 parts of dendrobium powder, 3 parts of roselle, 10 parts of eggs, 5 parts of coconut oil, 5 parts of walnut oil and 60 parts of water.

[0038] The preparation method is the same as that in Example 1.

[0039] In the above embodiment, the preparation method of the banana powder is as follows: after peeling the banana, pulp it in 0-4℃ ice water according to the ratio of 10:1, and then pulp it with a 2200w pulping machine for 2min, and then quickly pour it into an iron plate, and place it in a -18℃ refrigerator to freeze for 12h, and the pre-frozen banana pulp is placed in a vacuum freeze drying device, and after drying at -40℃ for 48h, it is taken out and crushed to obtain. The preparation method of the four-cornered bean powder is as follows: take fresh four-cornered bean, remove impurities after washing, place it in a -18℃ refrigerator to pre-freeze for 12h, and the pre-frozen four-cornered bean is placed in a vacuum freeze drying device, and after drying at -40℃ for 48h, it is taken out and crushed to obtain; the preparation method of the dendrobium powder is as follows: take fresh dendrobium, remove impurities after washing, and place it in a -18℃ refrigerator to pre-freeze for 12h, and the pre-frozen dendrobium is placed in a vacuum freeze drying device, and after drying at -40℃ for 48h, it is taken out and crushed to obtain.

[0040] The banana powder composition described above can be used to prepare banana flavored foods, for example, bread, biscuits, cakes, steamed buns, flatbreads, dumplings and other fermented pasta.

[0041] Example 4

[0042] A fruit and vegetable flavored biscuit is prepared using the fruit and vegetable flavored composition described in any one of Examples 1 to 3.

[0043] The preparation method thereof comprises the following steps:

[0044] (1) Take the above-mentioned fruit and vegetable flavor composition and let it rise for 20-30 minutes; during the rising process, control the temperature at 25-30° C. and the relative humidity at not less than 80%.

[0045] (2) After proofing, knead the dough to expel air, then roll it into a uniform thickness to make biscuit dough with a thickness of 2-5 mm;

[0046] (3) Preheat the oven to 170°C for upper heat and 160°C for lower heat. Bake for 20-25 minutes. Put the biscuits in and bake.

[0047] Determination of the effect of the fruit and vegetable flavor biscuits of the present invention on α-glucosidase

[0048] Biscuits were prepared according to the recipes of Examples 1-3, and the biscuit preparation method was referred to Example 4. Comparative Examples 1-3 refer to the biscuit recipes in Table 1. Biscuits prepared by each method were taken respectively, crushed, added with anhydrous ethanol, ultrasonicated for 30 minutes, centrifuged to obtain filtrate, and concentrated under reduced pressure to obtain extracts of each sample to be tested for determining the anti-α-glucosidase effect of each biscuit.

[0049] Table 1 Comparative Biscuit Formula

[0050]

[0051] The pNPG method was used to determine the anti-α-glucosidase effect of each sample. α-glucosidase was prepared into a 0.4U / mI solution with 0.1mol / L PBS buffer with pH 6.8. pNPG was prepared into a 5mmol / solution with PBS buffer. Each sample to be tested was prepared into a 0.5mg / mL solution with PBS. The experiment was divided into a sample group, a blank group, a control group and a control blank group. The sample group added 25μL of the sample to be tested, 25μL of α-glucosidase and 175μL of PBS; the blank group added 25μL of the sample to be tested and 200μL of PBS; the control group added 25μL of α-glucosidase and 200μL of PBS; the control blank group added 225μL of PBS. After adding in the above order, incubate at 37℃ for 5min. Then add 25μL of pNPG (20mmol / L) and react at 37℃ for 30min. The absorbance (A) value was measured at a wavelength of 405 nm; each sample was repeated 3 times in parallel. Finally, the inhibition rate of each sample was calculated according to the formula:

[0052] Inhibition rate = [1-(A 样品 -A 空白 ) / (A 空白 -A 空白对照 )]*100%

[0053] The results are shown in Table 2.

[0054] Table 2 Comparison of inhibition rates of different ingredients

[0055] Cookie Recipe Inhibition rate (%) Example 1 65.3 Example 2 64.2 Example 3 66.1 Comparative Example 1 40.5 Comparative Example 2 32.0 Comparative Example 3 36.8

[0056] As can be seen from Table 2, the biscuits prepared by the formulas of the three embodiments of the present invention can inhibit α-glucosidase. The biscuits of Comparative Examples 1-3 also have a certain inhibitory activity on α-glucosidase activity, but the formulas respectively remove the four-cornered bean powder, the dendrobium powder, and the roselle powder, and the inhibitory activity is significantly lower than that of Examples 1-3. It is shown that the biscuits described in Examples 1-3 of the present invention can significantly improve the inhibitory activity of α-glucosidase, and the inhibitory effect is significantly higher than that of Comparative Examples 1-3.

[0057] The specific embodiments of the present invention are described in detail above, but they are only examples, and the present invention is not limited to the specific embodiments described above. For those skilled in the art, any equivalent modifications and substitutions made to the present invention are also within the scope of the present invention. Therefore, the equalization changes and modifications made without departing from the spirit and scope of the present invention should be included in the scope of the present invention.

Claims

1. A fruit and vegetable flavor composition, characterized in that: The invention comprises the following components in parts by weight: 30-50 parts of banana powder, 40-60 parts of flour, 1-3 parts of Shenqu, 3-5 parts of yeast powder, 10-20 parts of horn beans, 3-7 parts of dendrobium, 1-5 parts of roselle, 5-15 parts of eggs, 1-10 parts of coconut oil, 1-10 parts of walnut oil and 50-70 parts of water.

2. A fruit and vegetable flavor composition according to claim 1, characterized in that: The fruit and vegetable flavor composition comprises the following components in parts by weight: 30 parts of banana powder, 50 parts of flour, 2 parts of Shenqu, 4 parts of yeast powder, 5 parts of horn bean powder, 5 parts of dendrobium powder, 3 parts of roselle, 10 parts of eggs, 5 parts of coconut oil, 5 parts of walnut oil, and 60 parts of water.

3. The method for preparing a fruit and vegetable flavor composition according to claim 1 or 2, characterized in that: The preparation method of the banana powder is as follows: after peeling the banana, the banana is pulped in 0-4°C ice water at a ratio of 10:1, and after pulping with a 2200W pulping machine for 2 minutes, the banana powder is quickly poured into an iron plate, and the banana powder is placed in a -18°C refrigerator for 12 hours. The pre-frozen banana pulp is placed in a vacuum freeze drying device, dried at -40°C for 48 hours, taken out, and crushed to obtain the powder.

4. A fruit and vegetable flavor composition as claimed in claim 1, characterized in that: The preparation method of winged bean powder is as follows: take fresh winged bean, remove impurities after washing, place in a -18°C refrigerator for pre-freezing for 12 hours, put the pre-frozen winged bean into a vacuum freeze-drying device, dry at -40°C for 48 hours, take out, and crush to obtain the powder; the preparation method of dendrobium powder is as follows: take fresh dendrobium, remove impurities after washing, place in a -18°C refrigerator for pre-freezing for 12 hours, put the pre-frozen dendrobium into a vacuum freeze-drying device, dry at -40°C for 48 hours, take out, and crush to obtain the powder.

5. The method for preparing the fruit and vegetable flavor composition according to any one of claims 1 to 4, comprising the following steps: (1) Grind Shenqu and Roselle separately, and evenly mix the ground Shenqu, Roselle, banana powder, flour, yeast powder, horn bean powder, and dendrobium powder according to the formula to obtain a powder; (2) Take the formulated amount of eggs, coconut oil, walnut oil and water, mix well, add the powder and stir evenly.

6. Use of the fruit and vegetable flavor composition according to any one of claims 1 to 4 in the preparation of biscuits, bread, steamed buns and / or flatbreads.

7. A fruit and vegetable flavored biscuit, characterized in that: The fruit and vegetable flavor composition is prepared using the fruit and vegetable flavor composition according to any one of claims 1 to 4.

8. A method for preparing fruit and vegetable flavored biscuits, characterized in that: The following steps are involved: (1) Take the above-mentioned fruit and vegetable flavor composition and let it rise for 20-30 minutes; (2) After proofing, knead the dough to expel air, then roll it into a sheet of uniform thickness to make biscuit dough; (3) After the oven is preheated, put the cookie dough in and bake.

9. The preparation method according to claim 8, characterized in that In the step (1), the temperature is controlled at 25-30°C and the relative humidity is not less than 80% during the proofing process; in the step (2), the thickness of the biscuit blank is 2-5 mm; in the step (3), the baking conditions are: upper heat 170°C, lower heat 160°C, and baking for 20-25 min.

10. Use of the fruit and vegetable flavor composition according to any one of claims 1 to 4 or the fruit and vegetable flavor biscuits according to claim 7 in the preparation of a preparation for inhibiting α-glucosidase.

11. Use of the fruit and vegetable flavor composition according to any one of claims 1 to 4 or the fruit and vegetable flavor biscuits according to claim 7 in preparing a blood sugar lowering preparation.

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