Selenium-rich hericium erinaceus dietary fiber biscuit capable of delaying starch digestion and preparation method thereof
By using selenium-rich monkey erectus powder and soy sauce residue-insoluble dietary fiber, the problem of traditional biscuits lacking dietary fiber is solved, the high-value utilization of soy sauce residue is achieved, and the risks of diabetes and obesity are reduced, and the health care function is good.
Patent Information
- Application Number
- CN202411994771.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-04-01
AI Technical Summary
Traditional biscuit products are mostly high in sugar and high in oil, and lack of dietary fiber, which leads to health problems such as high blood sugar and high blood lipids. At the same time, the high value of soy sauce residues is insufficient.
Selenium-rich primula ceramide powder and soy sauce residue insoluble dietary fiber are used as raw materials and maltitol as sweetener to develop selenium-rich primula dietary fiber biscuits that delay starch digestion.
It has achieved high-value utilization of soy sauce residues, increased the nutritional value of biscuits, promoted digestion and absorption, reduced the risk of obesity and diabetes, and has good health care functions.
Smart Images
Figure CN119732376A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a selenium-enriched Hericium erinaceus dietary fiber biscuit capable of delaying starch digestion and a preparation method thereof. Background Art
[0002] Hericium erinaceus is a common and precious medicinal and edible mushroom, rich in functional polysaccharides, proteins, dietary fiber, etc., and has anti-tumor and immunity-enhancing functions. Selenium is one of the essential trace elements for the human body, and has multiple biological activities such as improving immunity, anti-oxidation, and anti-tumor. At present, as many as 72% of my country's regions are deficient in selenium, and the distribution of selenium is extremely uneven. Therefore, it is necessary to research and develop selenium-rich foods to meet the current demand for dietary selenium supplementation.
[0003] Soy sauce is a condiment with a unique flavor made from soybeans or defatted soybeans, wheat flour or flour under the action of microorganisms. Soy sauce residue is a by-product of soy sauce production. For every 1kg of soy sauce produced, 0.67kg of soy sauce residue will be produced. In 2020, my country's soy sauce production reached 7.008 million tons. Therefore, a large amount of soy sauce residue is produced in my country every year. Soy sauce residue is very nutritious, containing rich crude fat, crude protein, and crude fiber, and has a high potential utilization value. At present, research on soy sauce residue mainly focuses on extracting nutrients such as oils, peptides, flavonoids, dietary fiber, etc. from soy sauce residue, or using soy sauce residue to develop feed, fertilizer, etc. However, there are few applications of dietary fiber from soy sauce residue in the food field.
[0004] Dietary fiber refers to the edible part of plants that is difficult to digest and absorb in the small intestine, but is completely or partially fermented in the large intestine. It is a general term for carbohydrates and their analogs, including non-starch polysaccharides (such as cellulose, hemicellulose, pectin, etc.), resistant starch, resistant oligosaccharides and other substances. Dietary fiber can be divided into soluble dietary fiber and insoluble dietary fiber according to its solubility in water. Among them, it is reported that insoluble dietary fiber has the functions of promoting intestinal peristalsis, regulating intestinal microorganisms, alleviating intestinal inflammation, improving insulin resistance, reducing the risk of diabetes, and improving sugar and lipid metabolism, which is very beneficial to human health.
[0005] With the development of social economy, people's eating habits have changed a lot, which is manifested in the increase of unhealthy foods with high sugar, high oil and low dietary fiber. These behavioral changes have led to the rapid growth of symptoms such as hyperglycemia and hyperlipidemia. Biscuits are a kind of baked food that is deeply loved by consumers, but traditional biscuit products are often made by adding a lot of sugar and oil. Some biscuit products are high glycemic index foods, and the nutritional ingredients are relatively single, which limits the choice of consumer groups such as those with high blood sugar and hyperlipidemia. In recent years, some food processing by-products rich in dietary fiber have gradually been applied to the research and development of healthy biscuits rich in dietary fiber. On the one hand, this can expand the application of food processing by-products and increase their added value. On the other hand, the products opened can meet the nutritional and health needs of consumers.
[0006] Therefore, based on the public's health needs and the problem of high-value utilization of soy sauce residue, the present invention uses selenium-rich Hericium erinaceus powder and insoluble dietary fiber from soy sauce residue as raw materials for the first time, in order to develop a healthy, delicious and nutritious biscuit, and at the same time expand the application of insoluble dietary fiber from soy sauce residue in the food field, which is conducive to the high-value utilization of soy sauce residue. Summary of the invention
[0007] The object of the present invention is to provide a method for preparing selenium-enriched Hericium erinaceus dietary fiber biscuits that delay starch digestion, so as to realize the high-value utilization of soy sauce residue and promote its application in the field of healthy food. The selenium-enriched Hericium erinaceus dietary fiber biscuits of the present invention use maltitol as a sweetener to meet the requirements of zero-sugar healthy food, the added selenium-enriched Hericium erinaceus powder is rich in organic selenium, and has multiple biologically active functions for human health. The addition of insoluble dietary fiber of soy sauce residue can solve the practical problem of low-value utilization of soy sauce residue on the one hand, and realize the high-value utilization of soy sauce residue, and on the other hand, it can also increase the nutrition of biscuits and promote digestion and absorption. The prepared selenium-enriched Hericium erinaceus dietary fiber biscuits are uniform in color, glossy, pure in flavor, rich in nutrition, and crispy in taste, which meet the requirements of consumers for biscuit foods.
[0008] In order to achieve the above technical objectives, the technical solutions adopted in this application are as follows:
[0009] The invention provides a selenium-enriched hericium erinaceus dietary fiber biscuit, comprising the following components in parts by weight: 98-88 parts of low-gluten wheat flour, 2-12 parts of soy sauce residue insoluble dietary fiber, 2-6 parts of selenium-enriched hericium erinaceus powder, 25-45 parts of water, 25-45 parts of maltitol, 10-30 parts of butter, 15 parts of milk powder, 15 parts of egg liquid, 1 part of baking soda, and 0.2 part of salt.
[0010] The purity of the insoluble dietary fiber in the soy sauce residue is ≥80%
[0011] The present invention provides a method for preparing the selenium-enriched Hericium erinaceus dietary fiber biscuits, comprising the following steps:
[0012] (1) Pretreatment of raw materials and auxiliary materials: The insoluble dietary fiber of soy sauce residue is obtained by drying, enzymatic degreasing, enzymatic destarch and protein removal of soy sauce residue, the butter is heated and cooled for use, and the egg liquid is beaten until uniform. The raw materials and auxiliary materials are weighed according to their weight.
[0013] (2) Dough preparation: After mixing the above-mentioned amounts of low-gluten wheat flour and soy sauce residue insoluble fiber, add the proportioned selenium-enriched Hericium erinaceus powder, baking soda, maltitol, milk powder, egg liquid, and edible salt, knead into dough, and let it stand at room temperature.
[0014] (3) Rolling: Press the dough into a smooth sheet with uniform thickness;
[0015] (4) Cutting and shaping: Use a mold to press and shape the biscuit dough into uniform thickness and size, then place the biscuit dough flat on a baking tray and poke small holes in the biscuit dough with a toothpick;
[0016] (5) Baking: preheat the oven in advance, then put the cut and shaped biscuit dough into the oven for baking, cool it to room temperature after baking, and then pack it into bags for storage to obtain the selenium-enriched Hericium erinaceus dietary fiber biscuits for subsequent sensory evaluation.
[0017] The insoluble dietary fiber from soy sauce residue in step (1) is obtained by drying the soy sauce residue, and performing enzymatic degreasing, enzymatic destarch and deproteinization, wherein the specific steps of enzymatic degreasing, enzymatic destarch and deproteinization are as follows:
[0018] 1) Enzymatic degreasing: the amount of lipase added is 0.2% to 0.3% of the mass of the soy sauce residue powder, the pH value during the reaction is 6.8 to 7.2, the enzymolysis temperature is 40 to 50° C., the enzymolysis time is 3 to 4 hours, and after enzymolysis, the precipitate is washed and dried in an oven to constant weight, and then pulverized with a pulverizer.
[0019] 2) Enzymatic destarch and deproteinization: The addition amounts of high temperature α-amylase, saccharifying enzyme and protease are 5% to 10%, 0.5% to 1.5% and 3% to 5% of the mass of the soy sauce residue powder, respectively, and the enzymolysis is carried out three times in sequence, with high temperature α-amylase added in the first enzymolysis, saccharifying enzyme added in the second enzymolysis, and protease added in the third enzymolysis; the three enzymolysis conditions are as follows: 1) the pH value of the first enzymolysis reaction process is 6.0 to 6.2; the enzymolysis temperature is 90 to 100° C.; the enzymolysis time is 0.5~2h; 2) the pH value of the second enzymatic hydrolysis reaction process is 4.0~4.5; the enzymatic hydrolysis temperature is 60~65℃; the enzymatic hydrolysis time is 0.5~2h; 3) the pH value of the third enzymatic hydrolysis reaction process is 9.0~10.5; the enzymatic hydrolysis temperature is 35~45℃; the enzymatic hydrolysis time is 3~5h; after the enzymatic hydrolysis is completed, the enzyme is inactivated in a boiling water bath; after washing the precipitate with distilled water, vacuum freeze-drying is carried out, and then crushing is carried out with a crusher, sieving, and obtaining the insoluble dietary fiber of soy sauce residue.
[0020] Preferably, the mass ratio of the low-gluten wheat flour, soy sauce residue insoluble fiber, selenium-enriched Hericium erinaceus powder, water, maltitol, butter, milk powder, egg liquid, baking soda and salt in step (2) is (98:2:2:25:25:10:15:15:1:0.25) to (88:12:6:45:45:30:15:15:1:0.25).
[0021] Preferably, the standing time in step (2) is 15-25 min.
[0022] Preferably, in step (5), the oven is preheated to a temperature of 160-180° C. for 10-20 minutes.
[0023] Preferably, the baking step described in step (5) further comprises: placing the cut and shaped biscuit dough into an oven and baking it at a bottom temperature of 160-180° C., a top temperature of 160-180° C., and a baking time of 15-25 minutes.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] 1) The present invention is the first to use selenium-enriched Hericium erinaceus powder and soy sauce residue insoluble dietary fiber as raw materials to prepare dietary fiber biscuits.
[0026] 2) The present invention applies the insoluble dietary fiber of soy sauce residue to biscuits, which is conducive to the high-value utilization of soy sauce residue.
[0027] 3) The selenium-enriched Hericium erinaceus dietary fiber biscuits provided by the present invention use maltitol instead of ordinary white sugar, and add insoluble dietary fiber extracted from soy sauce residue, which reduces the risk of obesity and diabetes and improves satiety. They can be used as meal replacement biscuits and have good health care functions. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 This is a flow chart for the preparation of selenium-enriched Hericium erinaceus dietary fiber biscuits.
[0029] Figure 2 This is a graph showing the results of measuring the effect of selenium-enriched Hericium erinaceus dietary fiber biscuits on starch digestion. DETAILED DESCRIPTION
[0030] In order to better illustrate the present invention, the following is a further description of the embodiments of the present invention in conjunction with the accompanying drawings, but it should be noted that the embodiments do not constitute a limitation on the scope of protection of the present invention, and for process parameters not specifically indicated, conventional techniques can be used. The reagents used or the manufacturers not indicated are all conventional products that can be purchased commercially.
[0031] In the following examples, the sensory evaluation of the selenium-enriched Hericium erinaceus dietary fiber biscuits was conducted by the following test method: a 10-member evaluation panel conducted a sensory evaluation on the biscuits, and the sensory evaluation table is shown in Table 1:
[0032] Table 1 Sensory evaluation table of selenium-enriched Hericium erinaceus dietary fiber biscuits
[0033]
[0034] In the following examples, the effect of selenium-enriched Hericium erinaceus dietary fiber biscuits on starch digestion was tested by the following test method:
[0035] Weigh the biscuit sample (0.5g), add 10mL sodium acetate buffer (0.2M, pH 5.2), then add 10mL pancreatin (300U / mL) and 40μL saccharifying enzyme (10000U / mL), and place the test tube in a 37℃ constant temperature shaking water bath and incubate at 150r / min for 180min. Take an aliquot (0.5mL) every 30min, and then add 2mL anhydrous ethanol to mix to stop the enzyme reaction. The glucose content of the supernatant was detected using the 3.5-dinitrosalicylic acid (DNS) method, and the relationship between the amount of glucose released and time during digestion was plotted. Ordinary biscuits without the addition of soy sauce residue insoluble dietary fiber were used as the blank control group.
[0036] Example 1
[0037] like Figure 1 As shown, the preparation method of the selenium-enriched Hericium erinaceus dietary fiber biscuits of this embodiment is as follows:
[0038] (1) Pretreatment of raw materials and auxiliary materials: The insoluble dietary fiber of soy sauce residue is obtained by drying, enzymatic degreasing, enzymatic destarch and deproteinization of soy sauce residue (the moisture content of soy sauce residue is 15-25%, the ash content is 5%-10%, the protein content is 15%-20%, the lipid content is 5%-10%, and the dietary fiber content is 30%-40%), and the butter is heated and cooled for use, and the egg liquid is beaten until uniform. According to the weight of each raw material and auxiliary material, multiple groups of raw materials and auxiliary materials are weighed; the weight of the raw materials and auxiliary materials is: 96g low-gluten wheat flour, 4g insoluble dietary fiber of soy sauce residue, 2g selenium-enriched Hericium erinaceus powder, 35g water, 35g maltitol, 10g butter, 15g milk powder, 15g egg liquid, 1g baking soda, and 0.25g salt.
[0039] (2) Dough preparation: After mixing the above-mentioned amounts of low-gluten flour and soy sauce residue insoluble fiber, add the proportioned selenium-enriched Hericium erinaceus powder, baking soda, maltitol, milk powder, egg liquid, and edible salt, knead into dough, and let it stand at room temperature for 20 minutes.
[0040] (3) Rolling: Press the dough into a smooth sheet with uniform thickness;
[0041] (4) Cutting and shaping: Use a mold to press and shape the biscuit dough into uniform thickness and size, then place the biscuit dough flat on a baking tray and poke small holes in the biscuit dough with a toothpick;
[0042] (5) Baking: preheat the oven in advance, then put the cut and shaped biscuit dough into the oven for baking, cool it to room temperature after baking, and then pack it into bags for storage to obtain the selenium-enriched Hericium erinaceus dietary fiber biscuits for subsequent sensory evaluation.
[0043] The baking steps of this embodiment include: preheating the biscuit embryo to a temperature of 170°C for 10 minutes, baking the biscuit embryo at a bottom temperature of 170°C, a top temperature of 170°C, and a baking time of 15 minutes.
[0044] The preparation method of soy sauce residue insoluble dietary fiber is as follows:
[0045] (1) Drying
[0046] (2) Degreasing treatment: The amount of lipase added is 0.23% of the mass of the soy sauce residue powder, the pH value during the reaction is 7.2, the enzymolysis temperature is 37°C, the enzymolysis time is 4 h, and the precipitate after enzymolysis is washed and dried in an oven to constant weight, and then pulverized with a pulverizer.
[0047] (3) Destarch and deproteinization treatment: The addition amount of high temperature α-amylase (Shanghai Yuanye Biotechnology Co., Ltd., S10005), saccharifying enzyme (Shanghai Yuanye Biotechnology Co., Ltd., S10017) and protease (Shanghai Yuanye Biotechnology Co., Ltd., S10154) was 10%, 2% and 4% of the mass of soy sauce residue powder, respectively. The enzymolysis was carried out three times, with high temperature α-amylase added in the first enzymolysis, saccharifying enzyme added in the second enzymolysis, and protease added in the third enzymolysis. The enzymolysis conditions were as follows: 1) The pH value of the first enzymolysis reaction process was 6.0; the enzymolysis temperature was 95°C; and the enzymolysis time was 0.5h. 2) The pH value of the second enzymolysis reaction process was 4.5; the enzymolysis temperature was 60°C; and the enzymolysis time was 1h. 3) The pH value of the third enzymolysis reaction process was 10; the enzymolysis temperature was 40°C; and the enzymolysis time was 4h. After the enzymolysis was completed, the enzyme was inactivated in a boiling water bath. The precipitate is washed with distilled water, vacuum freeze-dried, crushed with a crusher, and sieved to obtain insoluble dietary fiber in soy sauce residue.
[0048] The sensory evaluation score of the selenium-enriched Hericium erinaceus dietary fiber biscuits prepared in this embodiment is 84. Figure 2 It can be seen that the selenium-enriched Hericium erinaceus dietary fiber biscuits prepared in this embodiment have the ability to delay starch digestion and can significantly reduce the release of glucose.
[0049] Example 2 The preparation method of the selenium-enriched Hericium erinaceus dietary fiber biscuits in this example is basically the same as that in Example 1, except that the weight portions of the low-gluten wheat flour and the insoluble dietary fiber of soy sauce residue are different, and the weighed weight portions are 92g and 8g respectively.
[0050] The sensory evaluation score of the selenium-enriched Hericium erinaceus dietary fiber biscuits prepared in this embodiment is 79. Figure 2 It can be seen that the selenium-enriched Hericium erinaceus dietary fiber biscuits prepared in this embodiment have the ability to delay starch digestion and can significantly reduce the release of glucose.
[0051] Example 3 The preparation method of the selenium-enriched Hericium erinaceus dietary fiber biscuits in this example is basically the same as that in Example 1, except that the weight portions of the low-gluten wheat flour and the insoluble dietary fiber of soy sauce residue are different, and the weighed weight portions are 94g and 6g respectively.
[0052] The sensory evaluation score of the selenium-enriched Hericium erinaceus dietary fiber biscuits prepared in this embodiment is 82. Figure 2 It can be seen that the selenium-enriched Hericium erinaceus dietary fiber biscuits prepared in this embodiment have the ability to delay starch digestion and can significantly reduce the release of glucose.
[0053] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement modes and shall be included in the protection scope of the present invention.
Claims
1. A selenium-enriched Hericium erinaceus dietary fiber biscuit, characterized in that: It includes the following ingredients: low-gluten wheat flour, insoluble dietary fiber from soy sauce residue, selenium-rich Hericium erinaceus powder, water, maltitol, butter, milk powder, egg liquid, baking soda and salt.
2. The selenium-enriched Hericium erinaceus dietary fiber biscuit according to claim 1, characterized in that: The invention is composed of the following raw and auxiliary materials in parts by weight: 98-88 parts of low-gluten wheat flour, 2-12 parts of insoluble dietary fiber from soy sauce residue, 2-6 parts of selenium-enriched Hericium erinaceus powder, 25-45 parts of water, 25-45 parts of maltitol, 10-30 parts of butter, 15 parts of milk powder, 15 parts of egg liquid, 1 part of baking soda and 0.25 parts of salt.
3. A selenium-enriched Hericium erinaceus dietary fiber biscuit according to claim 1 or 2, characterized in that: The insoluble dietary fiber purity of the soy sauce residue insoluble dietary fiber is ≥80%.
4. The method for preparing the selenium-enriched Hericium erinaceus dietary fiber biscuits according to any one of claims 1 to 3, characterized in that: The steps include: (1) Pretreatment of raw materials and auxiliary materials: drying, enzymatically degreasing, and enzymatically destarching and deproteinizing the soy sauce residue to obtain insoluble dietary fiber from the soy sauce residue; heating and cooling the butter for later use, and beating the egg liquid until it is uniform; weighing the raw materials and auxiliary materials described in claim 2; (2) dough preparation: after mixing low-gluten wheat flour and soy sauce residue insoluble fiber, add baking soda, maltitol, milk powder, egg liquid, and edible salt in proportion, knead into dough, and let it stand at room temperature; (3) Rolling: Press the dough into a smooth sheet with uniform thickness; (4) Cutting and shaping: Use a mold to press and shape the biscuit dough into uniform thickness and size, then place the biscuit dough flat on a baking tray and poke small holes in the biscuit dough with a toothpick; (5) Baking: preheat the oven in advance, then put the cut and shaped biscuit dough into the oven for baking, and cool it to room temperature after baking to obtain selenium-enriched Hericium erinaceus dietary fiber biscuits.
5. The method for making the selenium-enriched Hericium erinaceus dietary fiber biscuits according to claim 4, characterized in that: The specific steps of enzymatic degreasing are as follows: The amount of lipase added is 0.2% to 0.3% of the mass of the soy sauce residue powder, the pH value during the reaction is 6.8 to 7.2, the enzymolysis temperature is 40 to 50°C, the enzymolysis time is 3 to 4 hours, and the precipitate after enzymolysis is washed and dried in an oven to constant weight, and then crushed with a crusher.
6. The method for making the selenium-enriched Hericium erinaceus dietary fiber biscuits according to claim 4, characterized in that: The specific steps of enzymatic destarch and protein removal are as follows: The addition amounts of high-temperature alpha-amylase, saccharifying enzyme and protease are 5%-10%, 0.5%-1.5% and 3%-5% of the weight of soy sauce residue powder respectively, and enzymolysis is performed three times in sequence, with high-temperature alpha-amylase added in the first enzymolysis, saccharifying enzyme added in the second enzymolysis and protease added in the third enzymolysis; after the enzymolysis is completed, the enzyme is inactivated in a boiling water bath; after washing the precipitate with distilled water, vacuum freeze-drying is performed, and then the pulverizer is used for pulverization and sieving to obtain the insoluble dietary fiber of soy sauce residue.
7. The method for making the selenium-enriched Hericium erinaceus dietary fiber biscuits according to claim 6, characterized in that: The conditions for the three enzymolysis processes are as follows: 1) the pH value of the first enzymolysis reaction process is 6.0-6.2; the enzymolysis temperature is 90-100°C; and the enzymolysis time is 0.5-2h; 2) the pH value of the second enzymolysis reaction process is 4.0-4.5; the enzymolysis temperature is 60-65°C; and the enzymolysis time is 0.5-2h; 3) the pH value of the third enzymolysis reaction process is 9.0-10.5; the enzymolysis temperature is 35-45°C; and the enzymolysis time is 3-5h.
8. The method for making the selenium-enriched Hericium erinaceus dietary fiber biscuits according to claim 4, characterized in that: In step (2), the standing time is 15-25 minutes.
9. The method for making the selenium-enriched Hericium erinaceus dietary fiber biscuits according to claim 4, characterized in that: In step (5), the oven is preheated to a temperature of 160-180° C. for 10-20 minutes.
10. The method for making the selenium-enriched Hericium erinaceus dietary fiber biscuits according to claim 4, characterized in that: In step (5), the baking step further comprises: placing the cut and shaped biscuit embryos into an oven and baking them at a bottom temperature of 160-180° C., a surface temperature of 160-180° C., and a baking time of 15-25 minutes.