Non-fried tartary buckwheat sprout crisp chips without cane sugar addition and preparation method of non-fried tartary buckwheat sprout crisp chips

Abstract

The invention discloses sucrose-free non-fried tartary buckwheat sprout crisp chips and a preparation method thereof, and belongs to the technical field of food preparation. The sucrose-free non-fried tartary buckwheat sprout crisp chips comprise the following components in parts by weight: 4-8 parts of tartary buckwheat sprout powder, 20-60 parts of low-gluten flour, 10-20 parts of xylitol, 1-5 parts of table salt, 1-2 parts of baking soda, 20-30 parts of egg liquid and 5-10 parts of edible blend oil. The invention provides non-fried tartary buckwheat sprout crisp chips without sucrose addition and a preparation method thereof. The tartary buckwheat sprout crisp chips are free of sucrose and non-fried, and are novel snacks which are healthy, nutritional and suitable for diabetics.

Description

Technical Field

[0001] The invention belongs to the technical field of food preparation, and particularly relates to a non-fried tartary buckwheat sprout crisp slice without sucrose addition and a preparation method thereof. Background Art

[0002] Buckwheat, as a popular health food, has rich nutritional value and multiple health benefits. The Compendium of Materia Medica records the various effects of buckwheat, such as strengthening qi and strengthening spirit. Modern research further confirms that buckwheat contains 2.1%-2.5% fat, 15%-17% protein and 18 kinds of amino acids, especially lysine, arginine, tryptophan, etc. It is also rich in B vitamins, C, E, P, as well as trace elements and minerals such as calcium, phosphorus, copper, zinc, iron, selenium, and cobalt. Flavonoids in buckwheat, such as rutin and quercetin, have the physiological functions of lowering blood sugar, lowering blood lipids and preventing and treating hypertension.

[0003] Compared with buckwheat seeds, buckwheat sprouts have higher nutritional value. After germination for 14 days, the soluble sugar content of buckwheat sprouts is about 2.33 times that of buckwheat seeds, and the total flavonoid content is about 2.41 times that of buckwheat seeds. Buckwheat sprouts not only contain the same nutrients and functional ingredients as buckwheat seeds, but also have increased content, among which the content of flavonoid compounds has increased significantly. Buckwheat sprouts are rich in nutrients and have the effect of reducing "three highs". At the same time, the content of anti-nutritional factors is low, and they do not cause great harm to the human body. Summary of the invention

[0004] The invention aims to provide a non-fried bitter buckwheat bud crispy slice without sucrose addition and a preparation method thereof. The bitter buckwheat bud crispy slice is sucrose-free and non-fried, providing a healthy, nutritious and novel snack suitable for diabetic patients.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows:

[0006] A non-fried bitter buckwheat sprout crispy slice without sucrose addition comprises the following components in parts by weight: 4-8 parts of bitter buckwheat sprout powder, 20-60 parts of low-gluten flour, 10-20 parts of xylitol, 1-5 parts of salt, 1-2 parts of baking soda, 20-30 parts of egg liquid and 5-10 parts of edible blending oil.

[0007] Buckwheat sprout powder: rich in linoleic acid, rutin, quercetin, plant sterols, selenium, chromium, manganese, etc., can reduce the pathological damage of acute pancreatitis, protect pancreatic tissue, enhance the peripheral effect of insulin, resist lipid peroxidation, inhibit the oxidative modification of high-density lipoprotein, promote the degradation of cholesterol into bile acid excretion, reduce the permeability of capillaries, dilate blood vessels, enhance the effect of vitamin C and promote the accumulation of vitamins in the body.

[0008] Low-gluten flour: Contains key nutrients such as vitamins, dietary fiber and carbohydrates. It contains B vitamins, especially vitamin B1, vitamin B2 and niacin. Vitamin B1 is essential for the metabolism of carbohydrates, helping the body convert carbohydrates into energy and maintaining the normal functioning of the nervous system. Dietary fiber helps promote intestinal peristalsis, enhance digestion, and improve gastrointestinal food accumulation. Carbohydrates, as the main source of energy, provide the human body with necessary energy supplements.

[0009] Xylitol: A natural five-carbon sugar alcohol widely found in fruits, vegetables and algae, it is as sweet as sucrose, has lower calories, and does not require the participation of insulin in the human body's metabolism, making it suitable for diabetic patients. As a sugar substitute, xylitol will not be used by bacteria to produce acid, and can also inhibit the growth and aggregation of some caries-causing bacteria, which is beneficial to dental health.

[0010] Egg liquid: provides the human body with essential fats, cholesterol and high-quality protein. These fats and cholesterol are not only a source of energy, but also play a key role in cell stability and hormone synthesis. The protein in eggs contains all the essential amino acids, which are essential for promoting growth and development and repairing tissues. In addition, egg liquid is also rich in minerals such as calcium, phosphorus, iron, and a variety of vitamins, which are very important for maintaining normal physiological functions. The lutein in eggs helps protect vision health. The appropriate intake of these nutrients in egg liquid can enhance immunity and improve the body's ability to resist diseases.

[0011] The present invention also provides a method for preparing the non-fried bitter buckwheat sprout crisps without sucrose addition, comprising the following steps:

[0012] S1. Evenly mix buckwheat sprout powder, xylitol, low-gluten flour, salt, and baking soda, add egg liquid and edible vegetable blending oil twice, mix evenly, and obtain a premix;

[0013] S2, kneading the premix obtained in step S1 until the surface is smooth and free of dry powder and there are no obvious particles inside, wrapping it with plastic wrap, and letting it stand at room temperature for 10 minutes to obtain a dough;

[0014] S3, rolling the dough obtained in step S2 into dough sheets with a rolling pin on greaseproof paper, carving shapes with a mold, baking in an oven, and cooling naturally to obtain non-fried bitter buckwheat sprout crisps without sucrose addition.

[0015] Preferably, in step S1, the method for preparing tartary buckwheat sprout powder comprises the following steps:

[0016] T1. Soak the buckwheat seeds in clean water for 6 hours, spread them in a seedling tray, add clean water to the lower tray of the seedling tray after the seeds germinate, culture them under light at 24°C, water them in the morning and evening, collect the buckwheat seedlings on the 10th day of germination, remove the roots and shells, and obtain the seedlings;

[0017] T2, pre-freeze the sprouts obtained in step T1 at -20°C for 24 hours, vacuum freeze-dry at -40°C and 0.01 MPa for 48 hours, grind and pulverize, pass through a 60-mesh sieve, and seal and store at -20°C to obtain buckwheat sprout powder.

[0018] Preferably, the tartary buckwheat seeds are the Sichuan Liangshan tartary buckwheat variety.

[0019] Preferably, in step S3, the dough obtained in step S2 is rolled on oil paper with a rolling pin to a dough sheet with a thickness of 0.5-1 mm.

[0020] Preferably, in step S3, the baking temperature is 95° C. and the baking time is 12 min.

[0021] Compared with the prior art, the present invention has the following advantages and technical effects:

[0022] (1) Buckwheat sprouts have higher nutritional value than buckwheat seeds, especially in terms of vitamin content. When buckwheat sprouts germinate under suitable conditions, they can significantly reduce anti-nutritional factors in buckwheat, such as trypsin inhibitors and amylase inhibitors, while optimizing the ratio of protein and amino acids to make them more balanced. During the germination process, the content of flavonoids in buckwheat sprouts gradually increased, especially the rutin content, which reached the maximum value on the 10th day of germination, significantly enhancing its antioxidant capacity. These flavonoid compounds can react with free radicals, scavenge free radicals, and reduce oxidative damage. Therefore, buckwheat sprouts not only reduce the loss of nutrients, but also improve the utilization rate of buckwheat, which is a higher quality buckwheat processing technology.

[0023] (2) The present invention provides a non-fried bitter buckwheat bud crisp without sucrose addition and a preparation method thereof. The bitter buckwheat bud powder is combined with low-gluten flour, bitter buckwheat bud powder, and auxiliary materials such as xylitol, baking soda, salt, egg liquid, and edible blending oil to form a scientific and reasonable formula. During the processing, this process not only ensures that the nutritional loss of bitter buckwheat bud crisps during the production process is minimized, but also retains the rich nutritional value and health benefits of bitter buckwheat buds, especially its various physiological functions such as antioxidant. The bitter buckwheat bud crisp obtained by the present invention is particularly suitable for diabetic patients as a health food, which not only meets the taste requirements, but also provides healthy nutritional support. It is a healthy food choice with high nutritional value and suitable for specific groups of people.

[0024] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 A schematic diagram of the preparation process of the method for preparing the non-fried tartary buckwheat sprout crisps without sucrose addition of the present invention;

[0026] Figure 2 This is a statistical chart of the main active ingredient content determination results of the non-fried bitter buckwheat sprout crisps without sucrose added provided in Example 1, wherein: Figure 2 A in the figure is the statistical chart of total flavonoid content. Figure 2 B in the figure is the statistical chart of total phenol content;

[0027] Figure 3 These are the antioxidant test results of the preparation method of the non-fried buckwheat sprout crisps without sucrose added provided in Example 1. DETAILED DESCRIPTION

[0028] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.

[0029] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.

[0030] In the present invention, unless otherwise specified, other test materials and instruments and equipment are conventional test materials in the art and can be purchased through commercial channels.

[0031] Unless otherwise specified, the "parts" described in the present invention are all based on mass parts.

[0032] Embodiment 1 This embodiment provides a non-fried bitter buckwheat sprout crisps without sucrose addition, and the preparation of bitter buckwheat sprout powder includes the following steps:

[0033] T1. Soak Sichuan Liangshan black buckwheat seeds No. 1 in clean water for 6 hours, spread them in a seedling tray, add clean water to the lower tray of the seedling tray after the seeds germinate, culture them under light at 24° C., water them in the morning and evening, collect the buckwheat seedlings on the 10th day of germination, remove the roots and shells, and obtain seedlings;

[0034] T2, pre-freeze the sprouts obtained in step T1 at -20°C for 24h, and then freeze-dry them in a vacuum at -40°C and 0.01MPa for 48h. After drying, grind and crush them with a tartary buckwheat sprout grinder, pass them through a 60-mesh sieve, and seal and store them at -20°C to obtain tartary buckwheat sprout powder.

[0035] The preparation method of non-fried bitter buckwheat sprout crisps without sucrose addition comprises the following steps:

[0036] S1. Weigh and mix 4 parts of tartary buckwheat sprout powder, 20 parts of xylitol, 60 parts of low-gluten flour, 1 part of salt, and 1 part of baking soda, add 28 parts of egg liquid and 9 parts of edible vegetable blending oil twice, mix well, and obtain a premix;

[0037] S2, kneading the premix obtained in step S1 until the surface is smooth and free of dry powder and there are no obvious particles inside, wrapping it with plastic wrap, and letting it stand at room temperature for 10 minutes to obtain a dough;

[0038] S3, rolling the dough obtained in step S2 on oil paper with a rolling pin to a dough sheet with a thickness of 0.6 mm, carving a shape with a mold, baking in a 95° C. oven for 12 min, and cooling naturally to obtain non-fried bitter buckwheat sprout crisps without sucrose addition.

[0039] The preparation method of Example 2 is the same as that of Example 1, except that: 5 parts of tartary buckwheat sprout powder, 60 parts of low-gluten flour, 20 parts of xylitol, 1 part of salt, 1 part of baking soda, 28 parts of egg liquid, and 9 parts of edible vegetable blending oil.

[0040] The preparation method of Example 3 is the same as that of Example 1, except that: 6 parts of tartary buckwheat sprout powder, 60 parts of low-gluten flour, 20 parts of xylitol, 1 part of salt, 1 part of baking soda, 28 parts of egg liquid, and 9 parts of edible vegetable blending oil.

[0041] The preparation method of Example 4 is the same as that of Example 1, except that: 7 parts of tartary buckwheat sprout powder, 60 parts of low-gluten flour, 20 parts of xylitol, 1 part of salt, 1 part of baking soda, 28 parts of egg liquid, and 9 parts of edible vegetable blending oil.

[0042] Effect verification

[0043] 1. The non-fried bitter buckwheat sprout chips without sucrose added provided in Examples 1-4 were subjected to sensory evaluation. 16 food quality and safety professionals evaluated the bitter buckwheat sprout chips in terms of morphology, color, flavor, taste, and texture. The sensory evaluation criteria are shown in Table 1, and the sensory scoring results are shown in Table 2.

[0044] Table 1 Sensory scoring standards for buckwheat sprout chips

[0045]

[0046]

[0047] Table 2 Sensory evaluation

[0048] Group Sensory Rating Example 1 77 points Example 2 78 points Example 3 80 points Example 4 79 points

[0049] As can be seen from Table 2, the sensory evaluation of the non-fried buckwheat sprout chips without sucrose addition provided by the present invention was good.

[0050] 2. Take 0.1g of the bitter buckwheat bud crisps provided in Example 1, grind them, add 5mL of 80% ethanol, ultrasonicate for 30min, centrifuge at 4000r / min for 15min, and take the upper layer, which is the total flavonoid extract. The same operation was used to prepare bitter buckwheat bud freeze-dried powder and whole powder crisp extract. The total flavonoid active ingredients and total phenol content of each extract were determined. The results are as follows: Figure 2 .

[0051] Depend on Figure 2It can be seen that the tartary buckwheat sprout crisps of the present invention have a higher content of active ingredients than the crisps made of whole flour.

[0052] 3. Take 0.1g of buckwheat sprout crisps provided in Example 1, grind them, add 5mL of 80% ethanol, ultrasonically treat for 30min, centrifuge at 4000r / min for 15min, and take the upper layer liquid as the sample solution. Prepare the sample solutions of buckwheat sprout freeze-dried powder and whole powder crisps in the same way. Determine by DPPH free radical scavenging method. The results are as follows Figure 3 shown.

[0053] Depend on Figure 3 It can be seen that the DPPH radical scavenging ability of the bitter buckwheat bud crisps provided in Example 1 is 49.67%; compared with the former, the DPPH radical scavenging ability of the whole powder crisps is low, only 28.53%. The DPPH radical scavenging ability of the bitter buckwheat bud crisps is about 1.7 times that of the whole powder crisps. The bitter buckwheat bud crisps of the present invention have a better effect in scavenging free radicals.

[0054] 4. Take 2g-5g of bitter buckwheat bud crisps and full powder crisps provided in the embodiment, accurate to 0.001g, and load the samples into filter paper tubes respectively. According to the Soxhlet extraction method in GB 5009.6-2016, the fat content of bitter buckwheat bud crisps and full powder crisps is measured. Take 0.03g bitter buckwheat bud crisps, grind and add 5mL distilled water to dissolve, 50℃ water bath for 20min, centrifuge at 4000r / min for 5min, repeat the operation, take two supernatants and mix, i.e., reducing sugar test solution. The same operation is used to prepare a full powder crisp reducing sugar test solution. Take 0.01g bitter buckwheat bud crisps, grind and add 1.5mL distilled water and 1mL 6mol / L hydrochloric acid, 90℃ water bath for 30min. After cooling to room temperature, titrate with 6mol / L sodium hydroxide to neutralize, distilled water is set to 10mL and shaken and filtered. Take 1 mL of the filtrate and dilute it to 10 mL with distilled water, which is the total sugar test solution. The same operation was performed to prepare the total sugar test solution of the whole powder crispy chips. The results are shown in Table 3.

[0055] Table 3 Determination results of nutritional components of whole flour crisps and buckwheat sprout crisps

[0056]

[0057] Note: Superscript a, b, c, d, e, f, g, h with different letters indicate significant differences (p < 0.05).

[0058] As shown in Table 3, the tartary buckwheat sprout chips of the present invention have higher nutritional value.

[0059] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A non-fried bitter buckwheat sprout crisp without sucrose addition, characterized in that: The invention comprises the following components in parts by weight: 4-8 parts of bitter buckwheat sprout powder, 20-60 parts of low-gluten flour, 10-20 parts of xylitol, 1-5 parts of salt, 1-2 parts of baking soda, 20-30 parts of egg liquid and 5-10 parts of edible blending oil.

2. The method for preparing the non-fried bitter buckwheat sprout chips without sucrose addition according to claim 1, characterized in that: The steps include: S1. Evenly mix buckwheat sprout powder, xylitol, low-gluten flour, salt, and baking soda, add egg liquid and edible vegetable blending oil twice, mix evenly, and obtain a premix; S2, kneading the premix obtained in step S1 until the surface is smooth and free of dry powder and there are no obvious particles inside, wrapping it with plastic wrap, and letting it stand at room temperature for 10 minutes to obtain a dough; S3, rolling the dough obtained in step S2 into dough sheets with a rolling pin on greaseproof paper, carving shapes with a mold, baking in an oven, and cooling naturally to obtain non-fried bitter buckwheat sprout crisps without sucrose addition.

3. The preparation method according to claim 2, characterized in that: In step S1, the method for preparing tartary buckwheat sprout powder comprises the following steps: T1. Soak the buckwheat seeds in clean water for 6 hours, spread them in a seedling tray, add clean water to the lower tray of the seedling tray after the seeds germinate, culture them under light at 24°C, water them in the morning and evening, collect the buckwheat seedlings on the 10th day of germination, remove the roots and shells, and obtain the seedlings; T2, pre-freeze the sprouts obtained in step T1 at -20°C for 24 hours, vacuum freeze-dry at -40°C and 0.01 MPa for 48 hours, grind and pulverize, pass through a 60-mesh sieve, and seal and store at -20°C to obtain buckwheat sprout powder.

4. The preparation method according to claim 2, characterized in that: In step S3, the dough obtained in step S2 is rolled on oil paper with a rolling pin to a dough sheet with a thickness of 0.5-1 mm.

5. The preparation method according to claim 2, characterized in that: In step S3, the baking temperature is 95° C. and the baking time is 12 minutes.

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