Pumpkin seed cake meal high-fiber biscuit and preparation method thereof

Abstract

The invention discloses pumpkin seed cake meal high-fiber biscuits and a preparation method thereof. The pumpkin seed cake meal high-fiber biscuits are prepared from, by mass, 100 parts of flour, 30-70 parts of pumpkin seed cake meal, 20-30 parts of egg liquid and 1-5 parts of additives, and the additives comprise at least one of salt and sugar. The pumpkin seed cake meal high-fiber biscuit is prepared from the pumpkin seed cake meal as a raw material, the by-product pumpkin seed cake meal in the pumpkin seed oil squeezing process is fully utilized, efficient utilization of grease and protein resources in the pumpkin seed cake meal is achieved, the economic benefits of the pumpkin seed industry chain are improved, value-added conversion of agricultural by-products is promoted, and in addition, the pumpkin seed cake meal high-fiber biscuit is prepared. The pumpkin seed cake meal high-fiber biscuit provided by the invention is simple in ingredients and crisp in taste, contains high-quality pumpkin seed oil and pumpkin seed protein, is rich in dietary fiber, is not additionally added with grease, and is nutritional, healthy and delicious.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a pumpkin seed cake high-fiber biscuit and a preparation method thereof. Background Art

[0002] With the accelerated pace of modern life and the refinement of dietary structure, people's demand for food is no longer limited to solving the problem of food and clothing, but pays more attention to the nutritional value, health benefits and taste experience of food. Traditional biscuits are single in nutrition, high in oil and sugar, while high-fiber biscuits positioned as nutrition and health are gradually occupying the market and have broader market prospects. The dietary fiber in high-fiber biscuits can promote intestinal peristalsis and improve digestive function. At present, high-fiber biscuits on the market usually use high-fiber flour or additional raw materials such as wheat bran and dietary fiber to increase the dietary fiber content of biscuits. The process is complicated and the production cost is high. Compared with traditional biscuits, only the dietary fiber content is higher, and there is no significant difference in other aspects. Reducing the production cost of high-fiber biscuits and improving their nutritional value can improve product competitiveness and promote industrial upgrading.

[0003] Pumpkin is one of the earliest ancient crops planted by humans, and it is also one of the most widely planted vegetable varieties in my country. Pumpkin seeds are one of the main by-products of pumpkin, and my country produces about 400,000 tons per year, which are mainly used for processing, oil extraction and export. In the process of processing pumpkin seed oil, 30-50% of cake by-products will be produced, and these cakes contain more than 40% pumpkin seed plant protein, 10-20% pumpkin seed oil, 2-3% crude fiber and other nutrients. Among them, pumpkin seed oil is rich in fatty acids (including ω-3, ω-6 and ω-9 fatty acids), phytosterols, tocopherols and trace nutrients, and is a potential high-quality food raw material. Pumpkin seed protein contains amino acids necessary for human life activities, and the ratio of essential amino acids is similar to the amino acid composition pattern required by the human body, and the amino acid content exceeds the standards specified by FAO and WHO. According to existing research, pumpkin seed cake does not contain substances harmful to the human body, and there is no safety hazard similar to cottonseed meal. Therefore, pumpkin seed protein has good safety and has a higher development prospect. However, in current production, pumpkin seed cake is only used for feed processing or preparation of pumpkin seed protein products, with low utilization rate and small production scale. There are no reports or products in the prior art that use pumpkin seed cake for preparation of high-fiber biscuits. Summary of the invention

[0004] The main purpose of the invention is to provide a pumpkin seed cake high-fiber biscuit and a preparation method thereof, aiming to provide a healthy food using pumpkin seed cake as a raw material.

[0005] To achieve the above object, the present invention provides a pumpkin seed cake high-fiber biscuit, wherein the pumpkin seed cake high-fiber biscuit comprises the following raw materials in parts by weight:

[0006] 100 parts of flour, 30-70 parts of pumpkin seed cake, 20-30 parts of egg liquid and 1-5 parts of additives, wherein the additives include at least one of salt and sugar.

[0007] Optionally, the flour comprises cake flour.

[0008] To achieve the above object, the present invention also provides a method for preparing the pumpkin seed cake high-fiber biscuits as described above, comprising the following steps:

[0009] Grinding and sieving pumpkin seed cake to obtain pumpkin seed cake powder;

[0010] The pumpkin seed cake powder is mixed with flour, egg liquid and additives, and water is added to form dough;

[0011] The dough is made into cake blanks, which are then baked to obtain pumpkin seed cake high-fiber biscuits.

[0012] Optionally, in the step of crushing and sieving the pumpkin seed cake to obtain pumpkin seed cake powder:

[0013] The mesh number of the sieving is 16 to 80 meshes.

[0014] Optionally, in the step of mixing the pumpkin seed cake powder with flour, egg liquid and additives, and adding water to mix to form dough:

[0015] The final moisture content of the dough is 15-20%.

[0016] Optionally, the step of making the dough into a cake blank comprises:

[0017] The dough is first pressed into a crust with a thickness of 1.8 to 2.2 mm, then cut into a round crust with a diameter of 6 to 7 cm, and then punched to form a plurality of holes arranged at intervals from each other on the round crust, with the spacing between each two adjacent holes being 1.8 to 2.2 mm, to obtain a cake blank.

[0018] Optionally, in the step of making the dough into a cake blank and then baking it to obtain pumpkin seed cake high-fiber biscuits:

[0019] The baking bottom temperature of the baking is 175-185° C., the baking top temperature is 175-185° C., and the baking time is 15-25 minutes.

[0020] In the technical solution provided by the present invention, pumpkin seed cake high-fiber biscuits are prepared from pumpkin seed cake as raw material, and no additional oil is needed. The biscuits are rich in nutrients such as pumpkin seed oil, pumpkin seed protein, dietary fiber, etc., and are nutritious, crispy in taste, and simple in preparation process. The present invention broadens the application market of pumpkin seed cake, enriches pumpkin seed cake processed products, improves the economic benefits of the pumpkin seed industry chain, and is conducive to promoting the value-added transformation of agricultural by-products. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 A schematic flow chart of an embodiment of a method for preparing pumpkin seed cake crude fiber biscuits provided by the present invention;

[0023] Figure 2 The appearance images of the biscuits prepared in some embodiments and comparative examples are shown;

[0024] Figure 3 The sensory scoring radar chart of the biscuits prepared in some embodiments and comparative examples is shown.

[0025] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0026] To make the purpose, technical scheme and advantages of the embodiment of the present invention clearer, the technical scheme in the embodiment of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiment, it is carried out according to the normal conditions or the conditions recommended by the manufacturer. If the reagents or instruments used do not specify the manufacturer, they are all conventional products that can be purchased commercially. In addition, the meaning of "and / or" appearing in the full text includes three parallel schemes, taking "A and / or B" as an example, including scheme A, or scheme B, or schemes that A and B meet at the same time. In addition, the technical schemes between the various embodiments can be combined with each other, but must be based on the ability of ordinary technicians in the field to achieve. When the combination of technical solutions is contradictory or cannot be achieved, it should be considered that the combination of such technical solutions does not exist, and is not within the scope of protection required by the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work belong to the scope of protection of the present invention.

[0027] In the process of processing pumpkin seed oil, pumpkin seeds will produce a large amount of cake byproducts, which contain more than 40% pumpkin seed vegetable protein, 10-20% pumpkin seed oil, and rich dietary fiber. However, at present, the utilization of pumpkin seed cake is not sufficient, and it is often regarded as waste or only used for low-value feed without deep processing, resulting in great waste of resources and economic losses. There are no health food products using pumpkin seed cake as raw materials on the market. Therefore, in-depth research and development of health food using pumpkin seed cake as raw materials has broad market prospects and economic value.

[0028] Specifically, the present invention proposes a pumpkin seed cake high-fiber biscuit, which includes the following raw materials in parts by mass: 100 parts of flour, 30-70 parts of pumpkin seed cake, 20-30 parts of egg liquid and 1-5 parts of additives, wherein the additive includes at least one of salt and sugar, which can be salt or sugar alone, or both, and can be selected according to the actual product taste requirements. In some specific embodiments of the present invention, it is preferred that the additive includes salt, which avoids the addition of sugar and helps consumers control their sugar intake. In addition, it should be noted that, in general, the preparation of biscuits usually requires operations such as kneading dough. Therefore, the raw materials of the pumpkin seed cake high-fiber biscuits can generally also include water, and the amount of water added can be adjusted according to the actual situation of kneading the dough.

[0029] The pumpkin seed cake high-fiber biscuits provided by the present invention use pumpkin seed cake as main raw material, not only retain the original vegetable protein, pumpkin seed oil, minerals, vitamins and other nutrients of pumpkin seeds, but also rich in dietary fiber, low fat and low sugar, so that the biscuits have higher nutritional value while the mouthfeel is crisp, can effectively promote gastrointestinal motility and metabolism, help digestion, prevent constipation, and do not add extra grease, more in line with modern people's high-quality demand for healthy food low oil and low sugar, in addition, the pumpkin seed cake high-fiber biscuits provided by the present invention also have turquoise color and unique plant fragrance, which helps to stimulate appetite. In addition, the addition of an appropriate amount of egg liquid can not only improve the nutritional value of biscuits, but also improve the crispness, edible taste and smell of biscuits, and can also play a role similar to a binder, so as to facilitate the production of subsequent dough and improve the toughness of dough.

[0030] The present invention uses pumpkin seed cake as a raw material to prepare pumpkin seed cake high-fiber biscuits, fully utilizes the pumpkin seed cake as a by-product in the process of squeezing pumpkin seed oil, avoids the waste of resources caused by traditional treatment methods and realizes resource recycling. The pumpkin seed cake is deeply processed into biscuits to improve the economic benefits of the pumpkin seed industry chain, which is beneficial to promoting the value-added transformation of agricultural by-products.

[0031] In some embodiments of the present invention, the flour includes low-gluten flour, and the biscuits made with the low-gluten flour have a crispier texture.

[0032] Furthermore, the present invention also provides a method for preparing the pumpkin seed cake high-fiber biscuits as described above. Figure 1 FIG. 1 is an embodiment of a method for preparing pumpkin seed cake high-fiber biscuits provided by the present invention. Figure 1 As shown, in this embodiment, the preparation method of the pumpkin seed crude fiber biscuits comprises the following steps:

[0033] Step S10, crushing and sieving the pumpkin seed cake to obtain pumpkin seed cake powder;

[0034] Step S20, mixing the pumpkin seed cake powder with flour, egg liquid and additives, and adding water to form dough;

[0035] Step S30, making the dough into cake blanks, and then baking them to obtain pumpkin seed cake high-fiber biscuits.

[0036] The pumpkin seed cake is first washed with water to remove soluble impurities therein, then fully dried, crushed, and sieved to obtain pumpkin seed cake powder with uniform particle size; then the pumpkin seed cake powder is mixed with a proper amount of flour, egg liquid and additives, and a proper amount of water is added to mix to form dough; then the dough is formed into a biscuit crust with a suitable shape, size and thickness, and finally put into an oven for baking and maturation to obtain the pumpkin seed cake high-fiber biscuit.

[0037] The pumpkin seed cake high-fiber biscuits prepared by the present invention use pumpkin seed cake as the main raw material, not only retain the original vegetable protein, pumpkin seed oil, minerals, vitamins and other nutrients of pumpkin seeds, but also are rich in dietary fiber, low in fat and sugar, so that the biscuits have a crisp taste and higher nutritional value, can effectively promote gastrointestinal motility and metabolism, help digestion, prevent constipation, and do not need to add additional oil, which is more in line with the high-quality demand of modern people for healthy food with low oil and low sugar. Moreover, the preparation method of the pumpkin seed cake high-fiber biscuits provided by the present invention is simple in process, low in cost, easy to implement, and is conducive to realizing industrialized mass production, and is also helpful to improve the economic benefits of the pumpkin seed industry chain, promote the value-added transformation of agricultural by-products, and has good application prospects.

[0038] By regulating the particle size of the pumpkin seed cake powder, it is beneficial to ensure the subsequent dough and crust forming, as well as the roughness and edible taste of the prepared biscuits. Specifically, in some embodiments of the present invention, in step S10: the mesh number of the sieving is 16 to 80 meshes, for example, it can be 16 mesh, 18 mesh, 20 mesh, 24 mesh, 28 mesh, 30 mesh, 32 mesh, 35 mesh, 40 mesh, 42 mesh, 45 mesh, 48 mesh, 50 mesh, 60 mesh, 65 mesh, 70 mesh, 80 mesh, etc. In addition, in some specific embodiments of the present invention, in the actual operation process, the particles that do not meet the screen can be repeatedly crushed and sieved again until all particle sizes can pass through the screen, so that the pumpkin seed cake can be more fully utilized and the utilization rate of the pumpkin seed cake can be improved.

[0039] In step S20, the amount of water added is based on the moisture content of the final dough (usually refers to the mass fraction of water). The lower the moisture content, the drier the dough. Conversely, the higher the moisture content, the thinner the dough. Too dry or too thin is not conducive to the shaping of the dough and the subsequent preparation of the crust. Preferably, in some embodiments of the present invention, the final moisture content of the dough in step S20 is 15-20%, for example, it can be 15%, 16%, 17%, 18%, 19%, 20%, etc. The final moisture content of the dough is controlled within the above range, and the obtained dough has moderate viscosity and is easier to shape, and the subsequent pressing, cutting, punching and other operations of the crust are also better implemented.

[0040] When the dough is made into a dough blank in step S30, dough blanks with different shapes, sizes, and thicknesses can be prepared according to the requirements of different specifications such as the shape and size of the actual product. For example, in some embodiments of the present invention, taking the need to prepare a round biscuit with multiple holes as an example, the step of making the dough into a dough blank in step S30 includes: first pressing the dough into a dough skin with a thickness of 1.8 to 2.2 mm by a dough pressing machine, and then using a mold with a diameter of 6 to 7 cm to cut it into a circular dough skin with a diameter of 6 to 7 cm, and then punching the dough skin to form a plurality of holes spaced apart from each other on the circular dough skin, and controlling the spacing between each two adjacent holes to be 1.8 to 2.2 mm, so as to obtain a dough blank.

[0041] After the dough crust is prepared, it is placed in an oven for baking and maturation to obtain the pumpkin seed cake high-fiber biscuits. Specifically, in some embodiments of the present invention, in step S30: the bottom temperature of the baking is 175-185°C, for example, it can be 175°C, 176°C, 177°C, 178°C, 179°C, 180°C, 181°C, 182°C, 183°C, 184°C, 185°C and the like; the top temperature of the baking is 175-185°C, for example, it can be 175°C, 176°C, 177°C, 178°C, 179°C, 180°C, 181°C, 182°C, 183°C, 184°C, 185°C and the like; the baking time is 15-25min, for example, it can be 15min, 16min, 17min, 18min, 19min, 20min, 21min, 22min, 23min, 24min, 25min and the like. It should be noted that the bottom temperature and the upper temperature of the oven can be set to be the same or different, as long as the two are within their respective set temperature ranges. In some specific embodiments of the present invention, it is preferred that the bottom temperature and the upper temperature of the oven are set to be the same, so that the appearance and taste of the biscuits produced are better, and it is also conducive to simplifying the process.

[0042] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments and drawings. It should be understood that the following embodiments are only used to explain the present invention and are not used to limit the present invention.

[0043] Example 1

[0044] (1) The pumpkin seed cake is crushed by a crusher, and then passed through an 80-mesh sieve. The particles that do not meet the sieve are crushed again and then sieved. All the successfully sieved materials are collected to obtain pumpkin seed cake powder.

[0045] (2) 30 parts by weight of pumpkin seed cake powder are mixed with 100 parts of low-gluten flour, 20 parts of egg liquid and 4 parts of salt, and appropriate amount of water is added to mix and knead the dough so that the moisture content of the final dough is 15%, thereby preparing a dough.

[0046] (3) The obtained dough is first pressed into a 1.8 mm thick crust by a dough sheeter, and then cut into a circular crust using a mold with a diameter of 6.5 cm. The crust is then punched to form a plurality of holes arranged at intervals from each other, and the distance between each two adjacent holes is controlled to be 1.8 to 1.8 mm to ensure that the holes penetrate the crust, thereby obtaining a dough.

[0047] (4) Put the prepared cake dough into an oven, set the oven bottom temperature to 180°C and the oven top temperature to 180°C, bake for 20 minutes, take out and cool, and prepare pumpkin seed cake high-fiber biscuits.

[0048] Example 2

[0049] (1) The pumpkin seed cake is crushed by a crusher, and then passed through a 16-mesh sieve. The particles that do not meet the sieve are crushed again and then sieved. All the successfully sieved materials are collected to obtain pumpkin seed cake powder.

[0050] (2) 50 parts by weight of pumpkin seed cake powder are mixed with 100 parts of low-gluten flour, 26 parts of egg liquid and 4 parts of salt, and appropriate amount of water is added to mix and knead the dough so that the moisture content of the final dough is 20%, thereby preparing a dough.

[0051] (3) The obtained dough is first pressed into a 2.2 mm thick crust by a dough sheeter, and then cut into a circular crust using a mold with a diameter of 6.5 cm. The crust is then punched to form a plurality of holes arranged at intervals from each other, and the distance between each two adjacent holes is controlled to be 2.2 mm to ensure that the holes penetrate the crust, thereby obtaining a dough.

[0052] (4) Put the prepared cake dough into an oven, set the oven bottom temperature to 180°C and the oven top temperature to 180°C, bake for 20 minutes, take out and cool, and prepare pumpkin seed cake high-fiber biscuits.

[0053] Example 3

[0054] (1) The pumpkin seed cake is crushed by a crusher, and then passed through a 16-mesh sieve. The particles that do not meet the sieve are crushed again and then sieved. All the successfully sieved materials are collected to obtain pumpkin seed cake powder.

[0055] (2) 70 parts by weight of pumpkin seed cake powder are mixed with 100 parts of low-gluten flour, 30 parts of egg liquid and 5 parts of salt, and appropriate amount of water is added to mix and knead the dough so that the moisture content of the final dough is 20%, thereby preparing a dough.

[0056] (3) The obtained dough is first pressed into a 2.2 mm thick crust by a dough sheeter, and then cut into a circular crust using a mold with a diameter of 6.5 cm. The crust is then punched to form a plurality of holes arranged at intervals from each other, and the distance between each two adjacent holes is controlled to be 2.2 mm to ensure that the holes penetrate the crust, thereby obtaining a dough.

[0057] (4) Put the prepared cake dough into an oven, set the oven bottom temperature to 180°C and the oven top temperature to 180°C, bake for 20 minutes, take out and cool, and prepare pumpkin seed cake high-fiber biscuits.

[0058] Example 4

[0059] (1) The pumpkin seed cake is crushed by a crusher, and then passed through a 20-mesh sieve. The particles that do not meet the sieve are crushed again and then sieved. All the successfully sieved materials are collected to obtain pumpkin seed cake powder.

[0060] (2) 40 parts by weight of pumpkin seed cake powder are mixed with 100 parts of low-gluten flour, 25 parts of egg liquid and 1 part of salt, and appropriate amount of water is added to mix and knead the dough so that the moisture content of the final dough is 16%, thereby preparing a dough.

[0061] (3) The dough is first pressed into a 2 mm thick crust by a dough sheeter, and then cut into a round crust using a mold with a diameter of 6 cm. The crust is then punched to form a plurality of holes spaced apart from each other, and the distance between each two adjacent holes is controlled to be 2 mm to ensure that the holes penetrate the crust, thereby obtaining a dough.

[0062] (4) Put the prepared cake dough into an oven, set the oven bottom temperature to 175°C and the oven top temperature to 175°C, bake for 25 minutes, take out and cool, and prepare pumpkin seed cake high-fiber biscuits.

[0063] Example 5

[0064] (1) The pumpkin seed cake is crushed by a crusher, and then passed through a 40-mesh sieve. The particles that do not meet the sieve are crushed again and then sieved. All the successfully sieved materials are collected to obtain pumpkin seed cake powder.

[0065] (2) 60 parts by weight of pumpkin seed cake powder were mixed with 100 parts of low-gluten flour, 28 parts of egg liquid and 2.5 parts of salt, and appropriate amount of water was added to mix and knead the dough so that the moisture content of the final dough was 17%, thereby preparing a dough.

[0066] (3) The obtained dough is first pressed into a 2.2 mm thick crust by a dough sheeter, and then cut into a circular crust using a mold with a diameter of 7 cm. The crust is then punched to form a plurality of holes arranged at intervals from each other, and the distance between each two adjacent holes is controlled to be 2.2 mm to ensure that the holes penetrate the crust, thereby obtaining a dough.

[0067] (4) Put the prepared cake dough into an oven, set the oven bottom temperature to 185°C and the oven top temperature to 185°C, bake for 15 minutes, take out and cool, and prepare pumpkin seed cake high-fiber biscuits.

[0068] Example 6

[0069] (1) The pumpkin seed cake is crushed by a crusher, and then passed through a 60-mesh sieve. The particles that do not meet the sieve are crushed again and then sieved. All the successfully sieved materials are collected to obtain pumpkin seed cake powder.

[0070] (2) 50 parts by weight of pumpkin seed cake powder were mixed with 100 parts of low-gluten flour, 24 parts of egg liquid and 2 parts of sugar, and appropriate amount of water was added to mix and knead the dough so that the moisture content of the final dough was 18%, thereby preparing a dough.

[0071] (3) The obtained dough is first pressed into a 2 mm thick crust by a dough sheeter, and then cut into a circular crust using a mold with a diameter of 6.5 cm. The crust is then punched to form a plurality of holes arranged at intervals from each other, and the distance between each two adjacent holes is controlled to be 2 mm to ensure that the holes penetrate the crust, thereby obtaining a dough.

[0072] (4) Put the prepared cake dough into an oven, set the oven bottom temperature to 180°C and the oven top temperature to 180°C, bake for 22 minutes, take out and cool, and prepare pumpkin seed cake high-fiber biscuits.

[0073] Comparative Example 1

[0074] (1) 130 parts of low-gluten flour, 20 parts of egg liquid and 4 parts of salt are mixed by weight, and appropriate amount of water is added to mix and knead the dough so that the moisture content of the final dough is 15%, thereby preparing a dough.

[0075] (2) The obtained dough is first pressed into a 1.8 mm thick crust by a dough sheeter, and then cut into a round crust using a mold with a diameter of 6.5 cm. The crust is then punched to form a plurality of holes arranged at intervals from each other, and the distance between each two adjacent holes is controlled to be 1.8 to 1.8 mm to ensure that the holes penetrate the crust, thereby obtaining a dough.

[0076] (3) Put the prepared biscuit dough into an oven, set the oven bottom temperature to 180°C and the oven top temperature to 180°C, bake for 20 minutes, take out and cool, and obtain traditional biscuits.

[0077] According to the national standard GB / T 20980-2021 "General Rules for Biscuit Quality", the moisture content, alkalinity, and crude fiber content of the pumpkin seed cake high-fiber biscuits prepared in the above embodiment and the traditional biscuits prepared in the control example were measured, wherein the alkalinity of the tough biscuits is required to be less than 0.4% and the moisture content is required to be less than 6%.

[0078] According to the following test method, the texture analysis of the pumpkin seed cake high-fiber biscuits prepared in the above embodiment and the traditional biscuits prepared in the comparative example was performed: the edible food physical property analyzer, using a three-point bending strength test, tested the brittleness of the pumpkin seed cake high-fiber biscuits prepared in the above embodiment and the traditional biscuits prepared in the comparative example, the probe selected a three-point strength detection probe, and the test conditions were: target mode: strain; pre-test speed: 1.0 mm / s; test speed: 0.5 mm / s; post-test speed: 1.0 mm / s; probe pressing distance: 10 mm; compression: 30%; data acquisition rate: 200 pps; sensor: 25 kg. The test data was analyzed, and the first peak that appeared was expressed as brittleness.

[0079] The alkalinity, crude fiber content, moisture content and crispness test data of the biscuits are shown in Table 1 below.

[0080] Table 1 Alkalinity, crude fiber content, moisture and crispness test data of biscuits

[0081]

[0082] The following conclusions can be drawn from the results in Table 1:

[0083] (1) All indicators of the pumpkin seed cake high-fiber biscuits prepared in the embodiment of the present invention meet the national standards. Among them, the alkalinity of the biscuits usually represents the content of sodium carbonate, the residual sodium bicarbonate of the leavening agent in the preparation process. Too high alkalinity will cause the flavor of the biscuits to deteriorate. Although the alkalinity of the crude fiber biscuits containing pumpkin seed cake in the embodiment is higher than that of the traditional biscuits without pumpkin seed cake, the alkalinity of the biscuits in the embodiment does not increase with the increase of the amount of pumpkin seed cake added.

[0084] (2) The moisture content of biscuits affects their texture and stability. The moisture content of biscuits with added pumpkin seed cake meets the national standards.

[0085] (3) As the amount of pumpkin seed cake increases, the crude fiber content shows an upward trend. The addition of pumpkin seed cake has a significant effect on alkalinity and crude fiber content. Crude fiber can promote digestive health, promote intestinal motility, and avoid intestinal discomfort.

[0086] (4) The crispness of the biscuits with pumpkin seed cake was greater than that of the biscuits without pumpkin seed cake. The crispness of the biscuits with pumpkin seed cake decreased slightly with the increase of pumpkin seed cake addition. The addition of pumpkin seed cake significantly affected the texture of the biscuits, enhanced the crispness of the biscuits, and made the biscuits have a crispier taste.

[0087] The appearance images of the conventional biscuits of the comparative example and the pumpkin seed cake high-fiber biscuits of some embodiments are as follows: Figure 2As shown in A, B, C, and D, A is the appearance image of traditional biscuits, B is the appearance image of pumpkin seed cake high-fiber biscuits with 30 parts of pumpkin seed cake added (Example 1), C is the appearance image of pumpkin seed cake high-fiber biscuits with 50 parts of pumpkin seed cake added (Example 2), and D is the appearance image of pumpkin seed cake high-fiber biscuits with 70 parts of pumpkin seed cake added (Example 3).

[0088] In accordance with GB / T 20980-2021 "General Rules for Biscuit Quality", 5 testers were invited to conduct a sensory evaluation on the pumpkin seed cake high-fiber biscuits prepared in the above embodiment and the traditional biscuits prepared in the comparative example. An 8-point scoring system was used to quantify the sensory characteristics (texture, taste, color, and morphology). The scores were given according to the sensory evaluation score sheet provided in Table 2. A radar chart was drawn of the scores of the traditional biscuits in the comparative example and the pumpkin seed cake high-fiber biscuits of Examples 1-3. The results are shown in Figure 3.

[0089] Table 2 Sensory evaluation score table

[0090]

[0091]

[0092] The analysis results of the appearance image and sensory evaluation radar chart are as follows:

[0093] (1) One tester expressed slight objection to the biscuits of the example having a green color due to the addition of pumpkin seed cake, two testers found it difficult to accept the smell of pumpkin seed cake, and the other testers were interested in the color and taste of pumpkin seed cake. Figure 3 From the radar chart data, it can be seen that the high-fiber biscuits with added pumpkin seed cake have higher scores in all aspects than the traditional biscuits without added pumpkin seed cake. Among them, in terms of color, Example 3 with the most pumpkin seed cake added has the highest average score; in terms of taste, Example 2 with an added amount of 50% has the highest average score; in terms of texture and morphology, there are small differences between the embodiments. It can be seen that the addition of pumpkin seed cake has an improvement effect on the sensory evaluation of biscuits.

[0094] In summary, pumpkin seed cake is used as one of the main raw materials, combined with modern food processing technology, to develop a high-fiber biscuit that is both crispy and nutritious. This biscuit is rich in pumpkin seed oil and pumpkin seed protein, and no additional oil is added, which meets the needs of people who pursue a high-fiber, low-sugar, and low-fat diet. At the same time, the present invention optimizes the preparation process to ensure that the production process of the biscuit is simple and efficient, and it is easy to realize industrial production, thereby bringing a new, healthy, and delicious high-fiber food option to the market. In addition, the present invention also significantly improves the utilization rate of raw materials in the production process of pumpkin seed oil, makes full use of pumpkin seed oil by-products--pumpkin seed cake, promotes the value-added conversion of oil processing by-products, and provides an efficient and convenient production process for the utilization of oil processing by-products, which has important economic and social significance.

[0095] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention may have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the patent protection scope of the present invention.

Claims

1. A pumpkin seed cake high-fiber biscuit, characterized in that: The pumpkin seed cake high-fiber biscuits include the following raw materials in parts by mass: 100 parts of flour, 30-70 parts of pumpkin seed cake, 20-30 parts of egg liquid and 1-5 parts of additives, wherein the additives include at least one of salt and sugar.

2. The pumpkin seed cake high-fiber biscuit according to claim 1, characterized in that: The flour includes low-gluten flour.

3. A method for preparing pumpkin seed cake high-fiber biscuits according to any one of claims 1 to 2, characterized in that: The following steps are involved: Grinding and sieving pumpkin seed cake to obtain pumpkin seed cake powder; The pumpkin seed cake powder is mixed with flour, egg liquid and additives, and water is added to form dough; The dough is made into cake blanks, which are then baked to obtain pumpkin seed cake high-fiber biscuits.

4. The method for preparing pumpkin seed cake high-fiber biscuits according to claim 3, characterized in that: The step of crushing and sieving pumpkin seed cake to obtain pumpkin seed cake powder: The mesh number of the sieving is 16 to 80 meshes.

5. The method for preparing pumpkin seed cake high-fiber biscuits according to claim 3, characterized in that: The pumpkin seed cake powder is mixed with flour, egg liquid and additives, and water is added to form dough: The final moisture content of the dough is 15-20%.

6. The method for preparing pumpkin seed cake high-fiber biscuits according to claim 3, characterized in that: The step of making the dough into a cake blank comprises: The dough is first pressed into a crust with a thickness of 1.8 to 2.2 mm, then cut into a round crust with a diameter of 6 to 7 cm, and then punched to form a plurality of holes arranged at intervals from each other on the round crust, with the spacing between each two adjacent holes being 1.8 to 2.2 mm, to obtain a cake blank.

7. The method for preparing pumpkin seed cake high-fiber biscuits according to claim 3, characterized in that: The dough is made into a biscuit blank, and then baked to obtain pumpkin seed cake high-fiber biscuits: The bottom temperature of the baking is 175-185° C., the top temperature of the baking is 175-185° C., and the baking time is 15-25 minutes.

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