Method for preparing biscuits by using asparagus

Abstract

The invention discloses a method for preparing biscuits from asparagus, and relates to the technical field of food processing. The poria cocos cake is prepared from the following raw materials in parts by weight: 12 parts of egg yolk, 160 parts of flour, 40 parts of butter, 10 parts of 0 calorie sugar, 26 parts of poria cocos powder, 2-3 parts of asparagus particles and 45 parts of asparagus filter residues. The method comprises the following steps: S1, preparing and pretreating raw materials; s2, stirring and mixing; s3, forming and freezing; s4, slicing and baking; and S5, packaging and quality inspection. The asparagus is used for preparing the biscuit, the asparagus old stems are wide in source, low in cost and rich in protein and dietary fiber, the biscuit can be endowed with more nutritional value, and the prepared biscuit is moderate in pH value and wide in applicable crowd.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing biscuits by utilizing asparagus. Background Art

[0002] Asparagus refers to the tender stems of Asparagus serrata, which belongs to the Liliaceae family and is a perennial root plant. Asparagus is rich in amino acids, vitamins, minerals, dietary fiber, rich in nutritional value, delicious, tender and tasty. It is one of the top ten famous dishes in the world and enjoys the reputation of "King of Vegetables" in the international market.

[0003] Asparagus has a well-developed root system, which can extend horizontally up to about 3m in the soil and about 2m in depth. Most of the roots are distributed in the tillage layer within 30cm. Asparagus roots occupy a quarter of the whole asparagus. Since asparagus roots have a high water content and are easy to rot, most of them are harvested or dug out and dried as firewood, which consumes a lot of manpower and material resources. In addition to being rich in protein and minerals, asparagus roots also contain a large amount of active ingredients such as polysaccharides and saponins, and have certain nutritional and health effects. Therefore, it is necessary to further develop the utilization value of asparagus roots, so we propose a method for preparing biscuits using asparagus to solve the above problems.

[0004] The above information disclosed in this background technology is only used to increase the understanding of the background technology of the present invention and therefore, it may include information that does not constitute the prior art known to ordinary technicians in this field. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing biscuits by utilizing asparagus, so as to further develop the utilization value of asparagus.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a biscuit prepared by using asparagus, which is made from the following raw materials in parts by weight: 12 parts of egg yolk, 160 parts of flour, 40 parts of butter, 10 parts of 0-calorie sugar, 26 parts of Poria powder, 2-3 parts of asparagus particles, and 45 parts of asparagus residue.

[0007] The present invention also provides a method for preparing biscuits using asparagus, comprising the following steps:

[0008] S1. Raw material preparation and pretreatment: wash the asparagus, remove the surface moisture, use a juicer to squeeze the asparagus juice, and then filter with gauze to obtain the asparagus residue; take an appropriate amount of asparagus slices, put them into a dryer to dry for 20 minutes, take them out and crush them into small particles, and weigh them to obtain the required amount of asparagus particles; soften the butter, and then prepare egg yolk, 0-calorie sugar, flour, and Poria powder raw materials;

[0009] S2. Stirring and mixing: In a large mixing bucket, stir the softened butter and 0-calorie sugar evenly, add the egg yolk, continue to stir evenly, add the asparagus slag and asparagus granules, continue to stir until evenly distributed, sift in the flour and Poria powder, and continue to stir until a uniform dough is formed;

[0010] S3, forming and freezing: putting the dough into a forming machine, shaping it into long strips, wrapping the formed dough with plastic wrap, and freezing it in a freezer;

[0011] S4, slicing and baking: take out the frozen long dough, cut it into uniform thin slices using a slicer, put the sliced ​​thin slices on a baking tray, put them into the oven, bake until the surface is slightly charred, take them out and cool them;

[0012] S5. Packaging and quality inspection: Carry out quality inspection on the baked biscuits to ensure that the quality meets the standards, package the qualified biscuits, mark the product information, and send the packaged biscuits to the warehouse for storage.

[0013] Preferably, in S1, asparagus and purified water are taken in a ratio of 1:4 to extract juice.

[0014] Preferably, in S3, the dough is placed in a freezer and frozen for 2 hours.

[0015] Preferably, in S4, the oven is preheated at 175° C. for 10 minutes.

[0016] Preferably, in S4, the sliced ​​slices are placed on wax paper and baked at 160° C.-175° C. for 20 minutes.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The invention utilizes asparagus to prepare biscuits. Asparagus old stems are widely available, low in cost, rich in protein and dietary fiber, and can provide the biscuits with more nutritional value. The prepared biscuits have moderate pH value and are suitable for a wide range of people.

[0019] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0021] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] A biscuit prepared by using asparagus is prepared from the following raw materials in parts by weight: 12 parts of egg yolk, 160 parts of flour, 40 parts of butter, 10 parts of 0-calorie sugar, 26 parts of tuckahoe powder, 2-3 parts of asparagus particles and 45 parts of asparagus residue.

[0023] See also Figure 1 , a method for preparing biscuits using asparagus, comprising the following steps:

[0024] S1. Raw material preparation and pretreatment: wash the asparagus, remove the surface moisture, take the asparagus and pure water in a ratio of 1:4 to squeeze the juice, and then filter with gauze to obtain the asparagus residue; take an appropriate amount of asparagus slices, put them into a dryer to dry for 20 minutes, take them out and crush them into small particles, and weigh them to obtain the required amount of asparagus particles; soften the butter, and then prepare the egg yolk, 0-calorie sugar, flour, and Poria powder raw materials;

[0025] S2. Stirring and mixing: In a large mixing bucket, stir the softened butter and 0-calorie sugar evenly, add the egg yolk, continue to stir evenly, add the asparagus slag and asparagus granules, continue to stir until evenly distributed, sift in the flour and Poria powder, and continue to stir until a uniform dough is formed;

[0026] S3, forming and freezing: putting the dough into a forming machine, shaping it into long strips, wrapping the formed dough with plastic wrap, and freezing it in a freezer for 2 hours;

[0027] S4, slicing and baking: Take out the frozen long dough, cut it into uniform thin slices using a slicer, preheat the oven at 175°C for 10 minutes, put the sliced ​​thin slices on a baking paper, put them into the oven, bake at 160°C-175°C for 20 minutes until the surface is slightly charred, take them out and cool them;

[0028] S5. Packaging and quality inspection: Carry out quality inspection on the baked biscuits to ensure that the quality meets the standards, package the qualified biscuits, mark the product information, and send the packaged biscuits to the warehouse for storage.

[0029] Experiment 1: Determination of the protein content in the biscuits of the present invention

[0030] This experiment uses the biuret method to determine the protein content in biscuits. The biuret method is based on the biuret reaction for protein determination. Biuret is a product obtained by releasing one molecule of ammonia after two molecules of urea are heated. In a strong alkaline solution, biuret forms a purple complex with divalent copper ions. This reaction is called the biuret reaction. Since protein molecules contain peptide bonds similar to the biuret structure, similar color reactions can also occur. The color depth of the purple complex is proportional to the protein concentration, but has nothing to do with the protein molecular weight and amino acid composition, so it can be used to determine the protein content.

[0031] Experimental reagents and equipment: a number of test tubes, a test tube rack, an electronic balance, a pipette, a biuret reagent, a standard protein solution, a spectrophotometer, a glass cuvette, a desktop centrifuge, a mortar, and the asparagus biscuit sample of the present invention.

[0032] Experimental steps:

[0033] 1. Prepare samples: First, grind the asparagus biscuits into fine powder using a grinder, weigh a certain amount of the powder, add an appropriate amount of distilled water, fully dissolve it, and prepare the protein solution to be tested.

[0034] 2. Prepare the biuret reagent: weigh copper sulfate and potassium sodium tartrate in a certain proportion, add an appropriate amount of water to dissolve, then add a certain amount of sodium hydroxide solution, stir evenly until completely dissolved, then dilute with water to a certain volume, and store for later use.

[0035] 3. Drawing of standard curve: Prepare a series of standard protein solutions, then take a certain amount of standard protein solutions, add them to test tubes, add an equal amount of biuret reagent, shake well and place at room temperature for 30 minutes. Use a visible light spectrophotometer to measure the absorbance value of each tube at a wavelength of 540nm. Finally, draw a standard curve with protein content as the horizontal axis and absorbance as the vertical axis.

[0036] 4. Sample determination: Take a certain amount of the protein solution to be tested, add it to a test tube, then add an equal amount of biuret reagent, shake well and place it at room temperature for the same time as the standard curve determination. Then use a visible light spectrophotometer to determine the absorbance value of the test solution.

[0037] 5. Calculate the protein content: According to the measured absorbance value of the test solution, find the corresponding protein content on the standard curve.

[0038] The experimental data are as follows:

[0039]

[0040] The weight of the biscuit sample is 2000 mg, and the protein content measured by standard curve fitting is 400.64 mg. Therefore, the protein content percentage of the biscuits of the present invention is 20.032%.

[0041] Experiment 2: Determination of pH of the biscuits of the present invention

[0042] The pH value of a solution is determined using methods such as pH test paper or acid-base titration. The lower the pH value, the more acidic the solution is; the higher the pH value, the more alkaline the solution is.

[0043] Experimental reagents and equipment: mortar, glass rod, volumetric flask (250 mL), beaker (100 mL), filter paper or gauze, pH test paper or acid-base titration device, distilled water, test tube rack, and asparagus biscuit sample of the present invention.

[0044] Experimental steps:

[0045] 1. Sample preparation: Take an appropriate amount of asparagus biscuits and grind them in a mortar. Weigh a certain amount of biscuit powder (e.g. 10 g) and place it in a 100 mL beaker.

[0046] 2. Solution preparation: Add about 80 mL of boiled distilled water to a beaker and stir with a glass rod to fully dissolve the biscuit powder. Transfer the solution to a 250 mL volumetric flask, dilute to the mark with distilled water, and shake well.

[0047] 3. Filtration: Filter the solution with filter paper or gauze to remove insoluble matter.

[0048] 4. Determination of pH: Method 1: Use pH test paper. Take a piece of pH test paper, dip a small amount of filtrate with a clean glass rod, and drop it on the test paper. Wait for 30 seconds to 1 minute, compare the color of the test paper with the colorimetric card that comes with the test paper box, and read the corresponding pH value. Method 2: Use an acid-base titration device. Take a certain amount of filtrate in a conical flask and add phenolphthalein solution. Titrate with the prepared 0.1mol / L NaOH alkali solution until the color of the solution changes significantly, record the volume of acid or alkali solution consumed, and calculate the pH value according to the titration formula.

[0049] Experimental data: reading before burette: 0.39 ml; reading after burette: 1.30 ml; the pH value of the asparagus biscuits is about 7 as determined by correlation between the alkaline burette and the pH meter. Therefore, the pH value of the biscuits of the present invention is 7.

[0050] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example" or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, unless they are contradictory.

[0051] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A biscuit prepared using asparagus, characterized in that: The invention is prepared from the following raw materials in parts by weight: 12 parts of egg yolk, 160 parts of flour, 40 parts of butter, 10 parts of 0-calorie sugar, 26 parts of tuckahoe powder, 2-3 parts of asparagus particles and 45 parts of asparagus residue.

2. The method for preparing biscuits using asparagus according to claim 1, characterized in that: The steps include: S1. Raw material preparation and pretreatment: wash the asparagus, remove the surface moisture, use a juicer to squeeze the asparagus juice, and then filter with gauze to obtain the asparagus residue; take an appropriate amount of asparagus slices, put them into a dryer to dry for 20 minutes, take them out and crush them into small particles, and weigh them to obtain the required amount of asparagus particles; soften the butter, and then prepare egg yolk, 0-calorie sugar, flour, and Poria powder raw materials; S2. Stirring and mixing: In a large mixing bucket, stir the softened butter and 0-calorie sugar evenly, add the egg yolk, continue to stir evenly, add the asparagus slag and asparagus granules, continue to stir until evenly distributed, sift in the flour and Poria powder, and continue to stir until a uniform dough is formed; S3, forming and freezing: putting the dough into a forming machine, shaping it into long strips, wrapping the formed dough with plastic wrap, and freezing it in a freezer; S4, slicing and baking: take out the frozen long dough, cut it into uniform thin slices using a slicer, put the sliced ​​thin slices on a baking tray, put them into the oven, bake until the surface is slightly charred, take them out and cool them; S5. Packaging and quality inspection: Carry out quality inspection on the baked biscuits to ensure that the quality meets the standards, package the qualified biscuits, mark the product information, and send the packaged biscuits to the warehouse for storage.

3. The method for preparing biscuits using asparagus according to claim 1, characterized in that: In S1, asparagus and purified water are taken in a ratio of 1:4 to extract juice.

4. The method for preparing biscuits using asparagus according to claim 1, characterized in that: In S3, the dough is placed in a freezer and frozen for 2 hours.

5. The method for preparing biscuits using asparagus according to claim 1, characterized in that: In S4, the oven was preheated at 175° C. for 10 minutes.

6. The method for preparing biscuits using asparagus according to claim 1, characterized in that: In S4, the sliced ​​slices are placed on wax paper and baked at 160° C.-175° C. for 20 minutes.

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