Low-sugar dendrobium officinale and Chinese yam biscuits and preparation method thereof
By adopting low-sugar formulas and processes, low-sugar Dendrobium officinale yam biscuits are prepared, which solves the problems of high sugar content and single health care functions in the existing technology, and achieves multiple health care effects with high nutrition and low calories.
Patent Information
- Application Number
- CN202411643924.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-18
- Publication Date
- 2025-03-18
AI Technical Summary
Most of the existing Dendrobium officinale biscuit production technologies contain a higher content of white sugar, which can easily damage teeth and may cause obesity after long-term consumption. At the same time, the addition of a single health care functional raw material cannot meet consumers' needs for comprehensive nutrition.
The preparation method of low-sugar Dendrobium officinale yam biscuits is used, including the use of low-gluten flour, Dendrobium officinale powder, yam powder, low-calorie sweetener maltitol, butter, baking soda, whole egg liquid, milk powder and pure water, and is prepared and baked into molding through specific formula ratios and process steps.
It has achieved low sugar and high nutritional Dendrobium officinale yam biscuits, which have multiple effects such as antioxidant, regulating the spleen and stomach, and improving immunity. At the same time, it reduces caloric intake and is suitable for middle-aged and elderly people, obese people and diabetic patients.
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Abstract
Description
Technical Field
[0001] The invention relates to a low-sugar dendrobium officinale and yam biscuit and a preparation method thereof, belonging to the technical field of biscuit making. Background Art
[0002] Dendrobium officinale, also known as black knot grass, is a traditional precious Chinese medicinal material. Its most important medicinal part is the fresh or dried stem. Dendrobium officinale contains a variety of nutrients, such as polysaccharides, alkaloids and amino minerals. Modern pharmacological research has proved that Dendrobium officinale has antioxidant, anti-tumor, anti-fatigue, liver protection, enhanced immunity, prevention of chronic diseases such as cardiovascular and cerebrovascular diseases, etc. On November 9, 2023, Dendrobium officinale was officially listed as a "food and medicine homologous" substance, and has broad application prospects in the field of health food.
[0003] As a traditional Chinese food and medicine plant, yam is also an important raw material for health food. Yam contains a variety of functional ingredients such as polysaccharides, saponins, polyphenols, proteins, trace elements, and a large number of studies have confirmed that yam has multiple effects such as immune regulation, anti-tumor, anti-oxidation, anti-aging, lowering blood sugar, lowering blood lipids, and regulating the spleen and stomach. Therefore, yam has good development potential and application prospects in many fields such as medicine, health products and food.
[0004] In the prior art, there are processes and patents that combine Dendrobium officinale with food production, such as Dendrobium officinale beverages, yogurt, fermented wine, etc., and certain research results have been achieved, but there are relatively few studies on Dendrobium officinale biscuits. The existing production technology of Dendrobium officinale biscuits has the following shortcomings: First, most of them contain a high content of white sugar, which can easily damage teeth and cause obesity if consumed for a long time; second, most of them focus on the addition of a single health function raw material. Although it can provide specific health benefits, it cannot meet consumers' needs for comprehensive nutrition. Composite ingredients can more comprehensively supplement the various nutrients needed by the human body and achieve nutritional balance. Therefore, it is necessary to provide a method for preparing low-sugar Dendrobium officinale yam biscuits to solve the above technical problems. Summary of the invention
[0005] Purpose of the invention: The first purpose of the present invention is to provide a low-sugar Dendrobium officinale and yam biscuit, and the second purpose of the present invention is to provide a preparation method of the low-sugar Dendrobium officinale and yam biscuit.
[0006] Technical solution: The low-sugar dendrobium and yam biscuits of the present invention are characterized by comprising the following raw materials in parts by weight: 100 parts of low-gluten flour, 5-25 parts of dendrobium powder, 6-14 parts of yam powder, 20-40 parts of maltitol, 5-25 parts of butter, 0.5-2.5 parts of baking soda, 40-50 parts of whole egg liquid, 3-5 parts of milk powder, 0.2 part of salt, and 8-10 parts of purified water.
[0007] Preferably, the raw materials are composed of the following parts by weight: 100 parts of low-gluten flour, 15 parts of Dendrobium officinale powder, 10 parts of yam powder, 30 parts of maltitol, 15 parts of butter, 1 part of baking soda, 45 parts of whole egg liquid, 5 parts of milk powder, 0.2 parts of salt, and 10 parts of purified water.
[0008] The method for preparing the low-sugar Dendrobium officinale and Chinese yam biscuits of the present invention comprises the following steps:
[0009] (1) Preparation of Dendrobium officinale powder: drying fresh Dendrobium officinale strips, grinding them into powder, and sieving them to obtain Dendrobium officinale powder;
[0010] (2) Raw material pretreatment: Beat the eggs into whole egg liquid and soften the butter at room temperature or in water;
[0011] (3) Preparation of dough: dissolve maltitol, salt and baking soda in pure water, add softened butter, egg liquid, dendrobium officinale powder and yam powder and mix well, sift in low-gluten flour and milk powder to prepare dough;
[0012] (4) Wrap with plastic wrap and let stand;
[0013] (5) Shaping, baking, and cooling: Roll the kneaded dough into pancakes, divide the pancakes with cookie cutters, bake, and cool.
[0014] Preferably, in step (1), the length of the fresh Dendrobium officinale strips is 1.5 to 3 cm.
[0015] Preferably, in step (1), the drying temperature is 50-60° C., the drying time is 18-24 h, and the product is sieved through a 80-120 mesh sieve.
[0016] Preferably, in step (2), when softening the butter in water, it is necessary to constantly check the softening degree of the butter to avoid overheating, and soften the butter to the extent that it can be easily crushed with a fork.
[0017] Preferably, in step (3), the dough is prepared for less than 1 minute to avoid excessive stirring, prevent protein hydration and gluten formation, and finally prepare a dough with a smooth and delicate surface and plasticity.
[0018] Preferably, in step (4), the standing time is 15 to 20 minutes.
[0019] Preferably, in step (5), the thickness of the dough is 2 to 3 mm.
[0020] Preferably, in step (5), the baking temperature is 140 to 165° C., and the baking time is 15 to 20 minutes.
[0021] Preferably, in step (5), during the baking process, the color change of the biscuits is observed every 5 to 8 minutes to avoid burning.
[0022] The dendrobium officinale and yam biscuit of the present invention is rich in polysaccharides and polyphenols, has multiple functions such as anti-oxidation, regulating spleen and stomach, and has the characteristic of low sugar, which not only increases the nutritional value of the biscuit and reduces the calories of the biscuit, but also provides a way for the effective utilization of dendrobium officinale and yam.
[0023] Beneficial effects: Compared with the prior art, the present invention has the following significant advantages:
[0024] (1) The present invention uses the "food and medicine" plants Dendrobium officinale and Chinese yam as raw materials to make biscuits. The functional ingredients of the two raw materials give the biscuits multiple functions such as anti-oxidation, regulating the spleen and stomach, and improving immunity, which not only improves the texture of the biscuits, but also extends the shelf life of the product, and has the functions of health, nutrition, good taste, etc.;
[0025] (2) The present invention uses maltitol, a low-calorie, non-toxic sweetener, to replace the traditional sweetener sucrose, thereby reducing the calorie intake directly from food. The product is highly nutritious, low-fat, and sucrose-free, and is suitable for consumption by the elderly, obese people, and diabetic patients.
[0026] (3) The production method of the present invention is simple in process, energy-saving, highly operable, and can be realized in factory production.
[0027] (4) The Dendrobium officinale and Chinese yam biscuits of the present invention have good sensory and texture properties and meet the standard requirements for biscuits. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 This is the effect of the amount of Dendrobium officinale powder added on the sensory quality of Dendrobium officinale and Chinese yam biscuits;
[0029] Figure 2 This is the effect of the amount of yam powder added on the sensory quality of Dendrobium officinale and yam biscuits;
[0030] Figure 3 This is the effect of maltitol addition on the sensory quality of Dendrobium officinale and yam biscuits;
[0031] Figure 4 This is the effect of butter addition on the sensory quality of Dendrobium officinale and yam biscuits;
[0032] Figure 5 This is a graph showing the effect of baking soda addition on the sensory quality of Dendrobium officinale and yam biscuits. DETAILED DESCRIPTION
[0033] The technical solution of the present invention is further described below in conjunction with the accompanying drawings.
[0034] Example 1
[0035] (1) Preparation of Dendrobium officinale powder: Select fresh Dendrobium officinale strips that are free of pests and diseases and are not rotten or deteriorated, cut them into 1.5 cm small segments, dry them at 60° C. for 18 h, grind them into powder after drying, pass them through an 80-mesh sieve, seal them, and store them in a refrigerator for later use;
[0036] (2) Raw material pretreatment: Select fresh and clean eggs and beat them into whole egg liquid for later use; soften the butter in water, constantly check the softening degree of the butter during the process to avoid overheating;
[0037] (3) Preparation of dough: Dissolve 35 g of maltitol, 0.2 g of salt, and 2.5 g of baking soda in 10 g of pure water, then add 10 g of softened butter, 45 g of whole egg liquid, 15 g of Dendrobium officinale powder, and 10 g of yam powder in sequence and mix well. Finally, sift in 100 g of low-gluten flour and 5 g of milk powder to prepare dough. The dough preparation time is controlled within 1 min to avoid excessive stirring to prevent protein hydration and gluten formation. Finally, a dough with a smooth and fine surface and plasticity is prepared.
[0038] (5) Resting the dough: Wrap the dough with plastic wrap and let it rest for 18 min;
[0039] (6) Forming, baking, and cooling: The dough that has been left to stand is rolled into 2.5 mm cakes in a dough rolling machine, and then the cakes are divided into square biscuit molds (68 mm in length and 46 mm in width), and baked in an oven. The upper and lower temperatures of the oven are both adjusted to 140° C., and the baking time is 20 min. During the baking process, the color change of the biscuits is observed every 8 min to avoid burning. Finally, after cooling at room temperature, the Dendrobium officinale and Chinese yam biscuits are obtained.
[0040] Example 2
[0041] The experimental process is the same as in Example 1, specifically as follows:
[0042] (1) Preparation of Dendrobium officinale powder: Select fresh Dendrobium officinale without pests and diseases and without rot and deterioration, cut it into 2 cm small pieces, dry it at 50° C. for 24 h, grind it into powder after drying, pass it through a 100-mesh sieve, seal it and refrigerate it for later use;
[0043] (2) Raw material pretreatment: Select fresh and clean eggs and beat them into whole egg liquid for later use; soften the butter in water, constantly check the softening degree of the butter during the process to avoid overheating;
[0044] (3) Preparation of dough: After dissolving 30 g of maltitol, 0.2 g of salt, and 2 g of baking soda in 9 g of purified water, 15 g of softened butter, 50 g of whole egg liquid, 20 g of Dendrobium officinale powder, and 12 g of yam powder are added in sequence and stirred evenly. Finally, 100 g of low-gluten flour and 4 g of milk powder are sifted in to prepare dough. The dough preparation time is controlled within 1 min to avoid excessive stirring to prevent protein hydration and gluten formation. Finally, a dough with a smooth and fine surface and plasticity is prepared.
[0045] (4) Resting the dough: Wrap the dough with plastic wrap and let it rest for 20 min.
[0046] (5) Forming, baking, and cooling: Roll the dough that has been left to rest into 3 mm cakes using a dough rolling machine, divide the cakes into square biscuit molds, and bake them in an oven. The upper and lower temperatures of the oven are both adjusted to 140° C., and the baking time is 20 min. During the baking process, observe the color change of the biscuits every 6 min to avoid burning them. Finally, cool them at room temperature to obtain the Dendrobium officinale and Chinese yam biscuits.
[0047] Example 3
[0048] The experimental process is the same as in Example 1, specifically as follows:
[0049] (1) Preparation of Dendrobium officinale powder: Select fresh Dendrobium officinale without pests and diseases and without rot and deterioration, cut it into 3 cm small pieces, dry it at 55° C. for 20 h, grind it into powder after drying, pass it through a 90-mesh sieve, seal it and refrigerate it for later use;
[0050] (2) Raw material pretreatment: Select fresh and clean eggs and beat them into whole egg liquid for later use; soften the butter in water, constantly check the softening degree of the butter during the process to avoid overheating;
[0051] (4) Preparation of dough: Dissolve 35 g of maltitol, 0.2 g of salt, 1.5 g of baking soda in 10 g of pure water, then add 20 g of softened butter, 40 g of whole egg liquid, 25 g of Dendrobium officinale powder, and 14 g of yam powder in sequence and mix well. Finally, sift in 100 g of low-gluten flour and 3 g of milk powder to prepare dough. The dough preparation time is controlled within 1 min to avoid excessive stirring to prevent protein hydration and gluten formation. Finally, the dough is prepared into a smooth and fine surface and plasticity.
[0052] (5) Resting the dough: Wrap the dough with plastic wrap and let it rest for 20 min.
[0053] (6) Forming, baking, and cooling: Roll the dough that has been left to rest into 2 mm cakes using a dough rolling machine, divide the cakes into square biscuit molds, and bake them in an oven. The upper and lower temperatures of the oven are both adjusted to 140° C., and the baking time is 20 min. During the baking process, observe the color change of the biscuits every 7 min to avoid burning them. Finally, cool them at room temperature to obtain the Dendrobium officinale and Chinese yam biscuits.
[0054] Example 4: Product quality evaluation
[0055] 1. Sensory evaluation standards for Dendrobium officinale and Chinese yam biscuits
[0056] The sensory evaluation of biscuits includes five aspects: color, texture, shape, flavor, and taste, with a total score of 100 points. In this test, 15 professional tasters were invited to score the sensory scores of biscuits, and the average score was taken as the result of the sensory evaluation. The scoring criteria are shown in Table 1.
[0057] Table 1 Sensory scoring criteria
[0058]
[0059]
[0060] By evaluating the Dendrobium officinale and Chinese yam biscuits prepared in Examples 1-3, biscuits with unique flavor, uniform and fine internal structure, and crispy taste were obtained. The sensory scores were 91.4, 89.2, and 88.3 points, respectively. The hardness of the biscuits was measured by a physical property analyzer to be 9.0213N, 9.7893N, and 10.1516N, respectively, further verifying that the test results were reliable.
[0061] 2. Single Factor Experimental Design
[0062] The preparation process was the same as in Example 1. While keeping the basic formula fixed and the contents of other ingredients unchanged, the basic formula was followed by changing a single variable to analyze the effects of Dendrobium officinale powder (5g, 10g, 15g, 20g, 25g), Chinese yam (6g, 8g, 10g, 12g, 14g), maltitol (20g, 25g, 30g, 35g, 40g), butter (5g, 10g, 15g, 20g, 25g) or baking soda (0.5g, 1.0g, 1.5g, 2.0g, 2.5g) on the sensory quality of Dendrobium officinale Chinese yam biscuits. The results are shown in the figure. Figure 1-5 described.
[0063] Depend on Figure 1It can be seen that among the five groups of samples with the single variable of the amount of Dendrobium officinale powder added as a variable, the sensory score of the biscuits showed a trend of first rising and then falling. When the amount of Dendrobium officinale was increased to 15g, the highest sensory score of 88.5 points was obtained, which gave the biscuits an attractive color. When the amount of Dendrobium officinale added was small, the unique flavor of Dendrobium officinale would be weak and the texture would be poor.
[0064] Depend on Figure 2 It can be seen that among the five groups of samples with the single variable yam powder addition amount as the variable, the sensory score of the biscuits showed a trend of first increasing and then decreasing. When the yam powder addition amount was 10g, the sensory score of the biscuits was the highest. The fiber content of yam powder is very high. When the addition amount was 12g, the sensory evaluation of the biscuits decreased and the taste became rough.
[0065] Depend on Figure 3 It can be seen that: in the five groups of samples with the single variable maltitol addition as the variable, the sensory score of the biscuits increases with the increase of maltitol. When the amount of maltitol added is 30g, the sweetness of the biscuits is moderate and the sensory score is the highest. When the amount of maltitol added is too little, the sweetness of the biscuits is low and the color is dark. When the amount of maltitol added is too much, the color of the biscuits becomes darker due to the Maillard reaction. The amount of gluten formed in the dough decreases with the addition of sugar, making the surface of the biscuits prone to cracks, difficult to shape, and the hardness decreases. The caramelization reaction is more intense, and the biscuits are easy to paste.
[0066] Depend on Figure 4 It can be seen that among the five groups of samples with the single variable of butter addition as a variable, the sensory score first increased and then decreased with the addition of butter. When 15g of butter was used, the biscuits were bright, thin and firm, and the sensory score was the best. When the amount of butter added was small, the prepared dough was hard, and the biscuits were cracked and hard in taste after maturation; when the amount of butter added was too much, the biscuits were easily deformed during the maturation process.
[0067] Depend on Figure 5 It can be seen that among the five groups of samples with the single variable baking soda addition as the variable, when the amount of baking soda added is increased, the sensory score tends to increase and then decrease. When the amount of baking soda added is 1g, the internal structure of the biscuit is loose and the hardness is also appropriate. Baking soda has a greater impact on the organizational structure of the biscuit. When the amount of baking soda added is too little, the biscuit tastes poor and the texture is uneven. When the amount of baking soda added is too much, the biscuit texture is poor.
[0068] 3. Orthogonal test
[0069] Based on the single factor experiment and taking the sensory score as the indicator, an orthogonal experiment with four factors and three levels was designed. The orthogonal factor level table and the orthogonal experiment results are shown in Table 2 and Table 3 respectively.
[0070] Table 2 Orthogonal factor level table
[0071]
[0072] Table 3 Orthogonal test results
[0073]
[0074]
[0075] According to the results in Table 3, the range analysis shows that the order of factors affecting the sensory score of Dendrobium officinale and yam biscuits is B>C>D>A, that is, the amount of yam powder added has the greatest impact on the biscuits. According to the K value, the optimal combination of the four factors that affect the sensory effects of Dendrobium officinale and yam biscuits is A2B2C2D2, while the combination with the highest sensory score in the table is A1B2C2D2, which is inconsistent with the theoretical optimal combination. Therefore, in order to obtain the optimal formula of Dendrobium officinale and yam biscuits, these two combinations were verified. It has been verified that the sensory score of the A2B2C2D2 group is higher than that of the A1B2C2D2 group. Therefore, the A2B2C2D2 group is the best process for making the biscuits, and the best production formula is: 15g of Dendrobium officinale powder, 10g of yam powder, 30g of maltitol, and 15g of butter. Under this condition, the biscuits obtained have the unique light fragrance of Dendrobium officinale, crisp taste, uniform color, and the best sensory quality.
[0076] It is understood that the present invention is described by some embodiments, and those skilled in the art are aware that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the scope of protection of the present invention.
Claims
1. A low-sugar Dendrobium officinale and yam biscuit, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of low-gluten flour, 5-25 parts of dendrobium officinale powder, 6-14 parts of yam powder, 20-40 parts of maltitol, 5-25 parts of butter, 0.5-2.5 parts of baking soda, 40-50 parts of whole egg liquid, 3-5 parts of milk powder, 0.2 part of salt and 8-10 parts of purified water.
2. The low-sugar Dendrobium officinale and yam biscuits according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of low-gluten flour, 15 parts of dendrobium officinale powder, 10 parts of yam powder, 30 parts of maltitol, 15 parts of butter, 1 part of baking soda, 45 parts of whole egg liquid, 5 parts of milk powder, 0.2 parts of salt and 10 parts of purified water.
3. The method for preparing the low-sugar Dendrobium officinale and yam biscuits according to claim 1 or 2, characterized in that: The following steps are involved: (1) Preparation of Dendrobium officinale powder: drying fresh Dendrobium officinale strips, grinding them into powder, and sieving them to obtain Dendrobium officinale powder; (2) Raw material pretreatment: Beat the eggs into whole egg liquid and soften the butter at room temperature or in water; (3) Preparation of dough: dissolve maltitol, salt and baking soda in pure water, add softened butter, egg liquid, dendrobium officinale powder and yam powder and mix well, sift in low-gluten flour and milk powder to prepare dough; (4) Wrap with plastic wrap and let stand; (5) Shaping, baking, and cooling: Roll the kneaded dough into pancakes, divide the pancakes with cookie cutters, bake, and cool.
4. The preparation method according to claim 3, characterized in that: In step (1), the length of the fresh Dendrobium officinale strips is 1.5 to 3 cm.
5. The preparation method according to claim 3, characterized in that: In step (1), the drying temperature is 50-60° C., the drying time is 18-24 h, and the product is sieved through a 80-120 mesh sieve.
6. The preparation method according to claim 3, characterized in that: In step (3), the dough preparation time is less than 1 minute.
7. The preparation method according to claim 3, characterized in that: In step (4), the standing time is 15 to 20 minutes.
8. The preparation method according to claim 3, characterized in that: In step (5), the thickness of the dough is 2 to 3 mm.
9. The preparation method according to claim 3, characterized in that: In step (5), the baking temperature is 140 to 165° C., and the baking time is 15 to 20 minutes.
10. The preparation method according to claim 3, characterized in that: In step (5), during the baking process, observe the color change of the biscuits every 5 to 8 minutes to avoid burning them.