High-protein Xianbei biscuit and making method thereof

Abstract

The invention relates to the technical field of deep processing of aquatic products and food, in particular to a high-protein Xianbei biscuit and a making method thereof. The high-protein Xianbei biscuits are prepared from the following raw materials and water in parts by mass: 38-42 parts of glutinous rice flour, 10-11 parts of freeze-dried shrimp powder, 4-6 parts of rice flour, 1-3 parts of sugar and 0.4-0.6 part of salt. Wherein the freeze-dried shrimp powder is prepared from macrobrachium rosenbergii growing in saline-alkali water. The Xianbei biscuit provided by the invention is simple in formula, avoids the use of soy sauce powder, baking soda, shortening and the like, reduces the use amount of sugar and salt, reduces the intake of excessive calories of consumers, increases the nutrient content of Xianbei, improves the nutritional value, and is suitable for large-scale production. The current situation that current commercially available Xianbei products are high in calorie and low in nutritional value is improved through a baking rather than deep-frying making mode, and the Xianbei product better meets the nutritional requirements and safety requirements of modern people for instant products.

Description

Technical Field

[0001] The present invention relates to the technical field of deep processing of aquatic products and food technology, and specifically relates to a high-protein senbei biscuit and a production method thereof. Background Art

[0002] With the continuous acceleration of the modern social life rhythm and the continuous upgrading of consumption concepts, instant products are increasingly favored by consumers due to their convenience. As a typical instant food, biscuits are facing a diversified transformation of consumer demands: modern consumers not only pursue rich taste experiences and strict safety standards, but also pay more attention to the nutritional balance, health attributes of products, and the use of natural raw materials. Senbei biscuits are a type of rice cracker food originated from Japan, which are made by baking rolled rice cakes and then brushing a layer of soy sauce on the surface. Senbei biscuits usually have a hard texture, and in the subsequent development process, various senbei biscuits that meet people's taste requirements have been developed one after another. At present, the domestic senbei biscuits contain fewer nutritional elements and more additives, and their nutritional value needs to be further improved.

[0003] In the prior art, high-protein biscuits are mostly achieved by adding soy protein or whey protein to raw materials. However, such raw materials are likely to cause a powdery texture in the products and have an obvious bean smell, and they need to rely on shortening to improve the texture, and at the same time have a certain risk of allergy. The application of aquatic protein in baked foods also has similar problems, such as low processing adaptability, easy deterioration, and strong fishy smell. Therefore, aquatic protein has not been effectively applied to baked foods.

[0004] Therefore, how to improve the nutritional value of senbei biscuits without affecting their texture, taste, and processing difficulty is an urgent problem to be solved at present. Summary of the Invention

[0005] In view of this, the present invention provides a high-protein senbei biscuit and a production method thereof. The senbei biscuit has the characteristics of high protein, low calories, healthy and clean raw materials used, rich nutrition, and crispy texture, and the production method is simple.

[0006] To solve the above technical problems, in the first aspect of the present invention, a high-protein senbei biscuit is provided, which is made from the following raw materials in parts by mass and water: 38 - 42 parts of glutinous rice flour, 10 - 11 parts of freeze-dried shrimp powder, 4 - 6 parts of rice flour, 1 - 3 parts of sugar, and 0.4 - 0.6 parts of salt; the freeze-dried shrimp powder is made from Macrobrachium rosenbergii growing in saline-alkali water.

[0007] In the research, the inventors found that when conventional freshwater shrimp is used as aquatic protein and added to baked biscuits, the resulting biscuits have a strong fishy smell, a hard texture, and poor crispness. In order to obtain senbei biscuits with higher protein content and lower calories, the inventors specifically selected Macrobrachium rosenbergii grown in saline-alkali water to prepare freeze-dried shrimp powder. Due to its unique growth environment and farming methods, Macrobrachium rosenbergii grown in saline-alkali water has distinct characteristics and superior quality: not only does it have a relatively small fishy smell and the shrimp meat is fresh and refreshing, but also the high salinity and mineral components of the saline-alkali water can make the shrimp meat firmer, more elastic, and have a better taste. Moreover, the saline-alkali water environment endows Macrobrachium rosenbergii with rich minerals and trace elements, making it have higher nutritional value, a richer protein content, and a lower fat content, which is an ideal choice for a healthy diet. In addition, the saline-alkali water environment can also prompt Macrobrachium rosenbergii to accumulate higher concentrations of minerals (such as calcium and magnesium) and free amino acids in its body, and the content of fishy substances such as trimethylamine is lower. Therefore, the present invention innovatively uses Macrobrachium rosenbergii grown in saline-alkali water as aquatic protein and adds it to senbei biscuits. Through strict screening of the types and dosages of raw materials, it is finally confirmed that glutinous rice flour, rice flour, and freeze-dried shrimp powder are used as the main raw materials and their dosages are limited. Mixing glutinous rice flour, rice flour, and freeze-dried shrimp powder according to the above dosage ratio can achieve the best balance of the viscosity and formability of the dough during the production process and the crispness of the finally obtained biscuits, thereby obtaining senbei biscuits with high protein, low calories, rich nutrition, and a crispy taste.

[0008] Combined with the first aspect, the above-mentioned high-protein senbei biscuits are made from the following raw materials in parts by mass and water: 40 parts of glutinous rice flour, 10.5 parts of freeze-dried shrimp powder, 5 parts of rice flour, 2 parts of sugar, and 0.5 part of salt; the freeze-dried shrimp powder is prepared from Macrobrachium rosenbergii cultured in saline-alkali water.

[0009] Combined with the first aspect, the mass ratio of water to glutinous rice flour is 0.9 - 1.2:1, preferably 1:1.

[0010] Combined with the first aspect, the rice flour is obtained by grinding rice into powder and passing through a 50-mesh sieve. Grinding the rice into powder and passing through a 50-mesh sieve can ensure the denseness and fineness of the used rice flour, and further ensure the uniform texture and crispy taste of the senbei biscuits.

[0011] Combined with the first aspect, the sugar is selected from at least one of white sugar, sucrose, granulated sugar, sorbitol, and xylitol.

[0012] Combined with the first aspect, the freeze-dried shrimp powder is prepared according to the following steps:

[0013] S1. Select fresh Macrobrachium rosenbergii grown in saline-alkali water, steam it after washing, remove the shrimp heads and shells, and collect the Macrobrachium rosenbergii shrimp meat;

[0014] S2, placing the Macrobrachium rosenbergii meat into a food bag with a breathable surface, quick-freezing at -80°C for at least 24 hours, and then freeze-drying at -50 to -40°C for at least 24 hours to obtain freeze-dried Macrobrachium rosenbergii meat;

[0015] S3, grinding the freeze-dried Macrobrachium rosenbergii meat 2 to 4 times with a grinder, each grinding for 8 to 12 seconds, to obtain the freeze-dried shrimp powder.

[0016] The present invention adopts the method of steaming, quick freezing, freeze drying and short-time multiple crushing to prepare freeze-dried shrimp powder, wherein steaming can soften the shrimp powder fiber, avoid the shrimp meat from being sticky and clumping and unevenly distributed, and then quick freezing and freeze drying at -80°C can ensure that the nutrients in the shrimp meat are not destroyed to the greatest extent, which plays a key role in retaining the freshness and texture of the shrimp meat, and while improving the taste of senbei, avoids the introduction of aquatic products from having a negative impact on the taste of senbei. Secondly, the crushing is carried out in a short time and multiple times, which can avoid the heat generated by high-speed crushing from affecting the quality and flavor of the shrimp meat, prevent the freshness of the shrimp from being covered by the fishy smell, and retain the nutrition and freshness of the shrimp meat to the greatest extent.

[0017] In combination with the first aspect, the salinity of the saline-alkali water is 3‰ to 6‰.

[0018] A second aspect of the present invention provides a method for making the high-protein senbei biscuits, comprising the following steps:

[0019] S1, mixing the glutinous rice flour, rice flour and freeze-dried shrimp powder in proportion, adding sugar water and 38-42 parts of hot water above 90° C., stirring evenly, and kneading into dough;

[0020] S2, dividing the dough into a plurality of dough blocks, rolling the dough blocks into dough cakes with a thickness of 2 to 4 mm, and cutting the dough cakes into dough blanks of target shapes by means of molds;

[0021] S3, steaming the dough in a steamer until cooked, taking it out and quickly putting it into cold water to cool it to 35-45° C., then taking it out and draining the water to obtain cooked dough;

[0022] S4, drying the cooked dough at 70-80° C., baking in an oven, and obtaining the high-protein senbei biscuits after cooling.

[0023] The production process of traditional senbei cannot be directly compatible with the addition of high-protein freeze-dried shrimp powder, as the freeze-dried shrimp powder easily causes an increase in dough viscosity and difficulty in forming. Therefore, when producing the freeze-dried shrimp powder, the present invention combines steam cooking (to soften the shrimp powder fibers) and freeze-drying (to avoid protein denaturation). When making senbei biscuits, a specific baking temperature is adopted to produce a synergistic effect with the special process for making the freeze-dried shrimp powder, perfectly solving the problem of the compatibility between the high-protein shrimp powder and the rice and flour matrix. It not only avoids the problem of the relatively hard texture of traditional rice flour senbei but also prevents the product from being sticky due to excessive addition of glutinous rice flour, achieving a double improvement in nutrition and taste and providing a product that is more suitable for consumers of all ages. In addition, the production method of the high-protein senbei biscuits provided by the present invention can avoid the uneven quality inside and outside the biscuits caused by direct baking through the production process of pre-steam cooking the dough and then baking, while saving subsequent baking time. Moreover, since the raw materials for making the senbei biscuits of the present invention do not contain additives with swelling effects such as shortening and baking soda, the second function of pre-steaming is to cause the gluten structure inside the dough to absorb water and expand during the steam cooking process, thus ensuring a crispy texture after the biscuits are baked.

[0024] Senbei biscuits are a type of crispy biscuits. Using hot water at a certain temperature can accelerate the gelatinization rate of starch, enabling it to quickly absorb water to form a dough, reducing the dough-making time. At the same time, it can make the dough softer, with enhanced viscosity and a more delicate taste. In addition, using hot water to make the dough can make the dough more plastic and easier to evenly mix the powders.

[0025] The amount of sugar water used should ensure that the sugar can be completely dissolved, without the need for too much.

[0026] In combination with the second aspect, in step S3, the steam cooking time is 18 - 22 min, preferably 20 min.

[0027] In combination with the second aspect, in step S4, the cooked dough cake is dried at 74 - 76 °C for 5 - 7 h.

[0028] Preferably, the cooked dough cake is dried at 75 °C for 6 h.

[0029] In combination with the second aspect, in step S4, the baking is carried out in an oven for 4 - 5 min, where the upper heating temperature of the oven is 215 - 225 °C and the lower heating temperature is 195 - 205 °C.

[0030] Preferably, the baking is carried out in an oven for 5 min, where the upper heating temperature of the oven is 220 °C and the lower heating temperature is 200 °C.

[0031] By adding aquatic protein to the raw materials of senbei biscuits, the present invention successfully solves the problem that the nutrient content of current biscuit products is not high. By adding freeze-dried shrimp powder to the raw materials and adopting a specific production process, while improving the taste and flavor of senbei biscuits, the freshness of the products is enhanced. The formula of the senbei biscuits provided by the present invention is simple, avoiding the use of soy sauce powder, baking soda, shortening, etc., reducing the usage of sugar and salt, reducing the excessive calorie intake of consumers, increasing the nutrient content of senbei, improving the nutritional value, and improving the current situation of high calorie and low nutritional value of commercially available senbei products through baking instead of frying, which better meets the nutritional needs and safety requirements of modern people for instant products. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a radar chart of sensory scores for each example and comparative example;

[0033] Figure 2 It is a fingerprint spectrum of volatile compounds in the senbei biscuits obtained from Example 1, Comparative Example 4 and Comparative Example 6;

[0034] Figure 3 It is a principal component analysis chart of volatile substances in different senbei biscuits;

[0035] Figure 4 It is a permutation test chart of OPLS-DA analysis for different senbei biscuits;

[0036] Figure 5 It is a VIP chart of volatile components in different senbei biscuits. DETAILED DESCRIPTION OF THE INVENTION

[0037] In order to make the objectives, technical solutions and advantages of the present invention clearer and more understandable, the present invention will be further described in detail below with reference to specific examples. It should be understood that the specific examples described herein are only used to explain the present invention and are not used to limit the present invention.

[0038] Those skilled in the art of the present technology can understand that unless otherwise defined, all terms (including technical terms and scientific terms) used herein have the same meaning as the general understanding of those of ordinary skill in the technical field to which the present invention belongs. It should also be understood that terms such as those defined in a general dictionary should be understood to have a meaning consistent with the meaning in the context of the prior art, and will not be interpreted with an idealized or overly formal meaning unless specifically defined.

[0039] Current senbei biscuits often have the problem that their nutritional value needs to be further improved. The existing methods for increasing the protein content of senbei mostly involve adding soy protein or whey protein to the raw materials, but this easily leads to a powdery texture and a beany smell in the product. However, if aquatic protein is used, problems such as low processing adaptability, easy deterioration, and a strong fishy smell will occur. Therefore, there is currently no research on directly using aquatic protein in baked foods, nor any reports on using saline-alkali water biological resources, such as adding shrimp to senbei biscuits. Examples of using animal protein to improve the nutritional components of biscuits are extremely rare.

[0040] In view of this, the present invention provides a high-protein senbei biscuit, which has a higher protein content and, while improving the nutritional value and reducing the calories of the senbei biscuit, does not affect its taste, flavor, and processing adaptability, and has a strong fresh shrimp flavor.

[0041] In the following examples and comparative examples, unless otherwise specified, the raw materials and equipment used are all ordinary commercially available products. The Macrobrachium rosenbergii used in the examples of the present invention is shrimp growing in the saline-alkali water of Cangzhou City, Hebei Province, and the salinity of the saline-alkali water is 4‰ - 5‰.

[0042] Example 1

[0043] This example provides a high-protein senbei biscuit, which is made from the following raw materials in parts by mass: 40 parts of glutinous rice flour, 40 parts of water, 10.5 parts of freeze-dried shrimp powder, 5 parts of rice flour, 2 parts of white sugar, and 0.5 part of salt; it is made according to the following steps:

[0044] S1. According to the above raw material portions, mix the glutinous rice flour, rice flour, and freeze-dried shrimp powder evenly, add sugar water and hot water at 95 ± 2°C for mixing. Add water while stirring, first stir slowly for 2 minutes, then stir quickly for 1 minute, stir evenly and knead into a non-sticky dough.

[0045] S2. Use a dough cutter to divide the dough into several dough pieces, roll the dough pieces into pancake slices with a thickness of 2 - 4 mm, and use a mold to cut the pancakes into senbei-shaped dough blanks.

[0046] S3. Steam the dough blanks in a steamer for 20 minutes until cooked, take them out and quickly put them into cold water to cool until the center temperature of the pancakes is 37 - 40°C, then take them out and drain the water to obtain cooked pancakes.

[0047] S4. First, hot air dry the cooked pancakes in an oven at 75°C for 6 hours, then preheat the oven to 200°C, set the upper heating temperature of the oven to 220°C and the lower heating temperature to 200°C, bake for 5 minutes until the surface of the pancakes turns light brown, then take them out and cool at room temperature for 5 - 10 minutes to obtain high-protein senbei biscuits.

[0048] Among them, the freeze-dried shrimp powder is prepared according to the following method:

[0049] S1. Wash the fresh Macrobrachium rosenbergii, remove the surface impurities, then put them into a steamer. After the water boils, steam for about seven minutes until the Macrobrachium rosenbergii becomes mature and changes color. Remove the heads and shells of the shrimps, and collect the Macrobrachium rosenbergii meat.

[0050] S2. Put the shrimp meat into a breathable food bag, seal it, and then make holes on the surface of the food bag so that the water can volatilize. Then freeze it at -80 °C in the refrigerator for 24 h, and then freeze-dry it at -45 °C for 24 h to obtain freeze-dried Macrobrachium rosenbergii meat.

[0051] S3. Use a high-speed grinder to grind the freeze-dried Macrobrachium rosenbergii meat three times, each time for 10 s, to obtain freeze-dried shrimp powder. Pack it in a food bag and seal it for storage in the freezer.

[0052] The rice flour used is pre-treated as follows: Wash the rice purchased from the market three times, then dry it for 6 h. After the rice is dried, use a food-grade high-speed grinder to grind the rice into rice flour, sieve it through a 50-mesh sieve to remove larger particles, obtain fine rice flour, pack it in a food bag and seal it for storage in the refrigerator.

[0053] Example 2

[0054] This example provides a high-protein senbei biscuit, which is made from the following raw materials by mass: 38 parts of glutinous rice flour, 38 parts of water, 10 parts of freeze-dried shrimp powder, 4 parts of rice flour, 1.2 parts of granulated sugar, and 0.4 part of salt; It is made according to the following steps:

[0055] S1. According to the above raw material proportions, mix the glutinous rice flour, rice flour and freeze-dried shrimp powder evenly, add sugar water and hot water at 92 ± 2 °C for mixing. Stir while adding water, first stir slowly for 2 min, then stir quickly for 1 min, stir evenly and knead into a non-sticky dough.

[0056] S2. Use a dough cutter to divide the dough into several dough pieces, roll the dough pieces into thin cake slices with a thickness of 2 - 4 mm, and use a mold to cut the cake into senbei-shaped dough blanks.

[0057] S3. Steam the dough blanks in a steamer for 18 min until cooked, take them out and quickly put them into cold water to cool until the center temperature of the cake is 40 - 43 °C, then take them out and drain the water to obtain cooked cake blanks.

[0058] S4. First, dry the cooked cake blanks in a hot air oven at 70 °C for 7 h, then preheat the oven to 200 °C, set the upper heating temperature of the oven to 225 °C and the lower heating temperature to 205 °C, bake for 4 min until the surface of the cake turns light brown, then take it out and cool at room temperature for 5 - 10 min to obtain high-protein senbei biscuits.

[0059] Among them, the preparation method of the freeze-dried shrimp powder used and the processing steps of the rice flour are the same as those in Example 1, and will not be elaborated here.

[0060] Example 3

[0061] This example provides a high-protein senbei biscuit, which is made from the following raw materials in parts by mass: 42 parts of glutinous rice flour, 42 parts of water, 11 parts of freeze-dried shrimp powder, 6 parts of rice flour, 3 parts of xylitol, and 0.6 part of salt; and is made according to the following steps:

[0062] S1. According to the above raw material parts, mix the glutinous rice flour, rice flour and freeze-dried shrimp powder evenly, add the xylitol aqueous solution and hot water at 95±2°C for mixing, stir while adding water, first stir slowly for 2 minutes, then stir quickly for 1 minute, stir evenly and knead into a non-sticky dough.

[0063] S2. Use a dough cutter to divide the dough into several dough pieces, roll the dough pieces into cake slices with a thickness of 2-4 mm, and cut the cake into senbei-shaped dough blanks with the help of a mold.

[0064] S3. Steam the dough blank in a steamer for 22 minutes until cooked, take it out and quickly put it into cold water to cool until the center temperature of the cake is 40-45°C, then take it out and drain the water to obtain a cooked cake.

[0065] S4. First, hot air dry the cooked cake in an oven at 80°C for 5 hours, then preheat the oven to 200°C, set the upper fire temperature of the oven to 215°C and the lower fire temperature to 195°C, bake for 5 minutes until the surface of the cake turns light brown, then take it out and cool at room temperature for 5-10 minutes to obtain a high-protein senbei biscuit.

[0066] Among them, the preparation method of the freeze-dried shrimp powder used and the processing steps of the rice flour are the same as those in Example 1, and will not be elaborated here.

[0067] Comparative Example 1

[0068] This comparative example provides a high-protein senbei biscuit, which is made from the following raw materials in parts by mass: 40 parts of glutinous rice flour, 40 parts of water, 10.5 parts of freeze-dried shrimp powder, 2 parts of white sugar, and 0.5 part of salt; the production method, the preparation method of the freeze-dried shrimp powder and the pretreatment method of the rice flour are the same as those in Example 1, and will not be elaborated here.

[0069] The difference between this comparative example and Example 1 is that rice flour is not added.

[0070] Comparative Example 2

[0071] This comparative example provides a high-protein senbei biscuit, which is made from the following raw materials in parts by mass: 40 parts of glutinous rice flour, 23 parts of water, 10.5 parts of freeze-dried shrimp powder, 5 parts of corn starch, 2 parts of white sugar, and 0.5 part of salt; the production method and the preparation method of the freeze-dried shrimp powder are the same as those in Example 1, and will not be elaborated here.

[0072] The difference between this comparative example and Example 1 is that rice flour is replaced by corn starch.

[0073] Comparative Example 3

[0074] This comparative example provides a high-protein senbei biscuit, which is made from the following raw materials by mass: 40 parts of rice flour, 30 parts of water, 10.5 parts of freeze-dried shrimp powder, 5 parts of corn starch, 2 parts of white sugar, and 0.5 part of salt; The manufacturing method, the preparation method of the freeze-dried shrimp powder, and the pretreatment method of the rice flour are the same as those in Example 1 and will not be elaborated here.

[0075] The difference between this comparative example and Example 1 is that glutinous rice flour is replaced by an equal amount of rice flour, and at the same time, rice flour is replaced by an equal amount of corn starch.

[0076] Comparative Example 4

[0077] This comparative example provides a high-protein senbei biscuit, which is made from the following raw materials by mass: 40 parts of glutinous rice flour, 40 parts of water, 5 parts of rice flour, 2 parts of white sugar, and 0.5 part of salt; The manufacturing method, the preparation method of the freeze-dried shrimp powder, and the pretreatment method of the rice flour are the same as those in Example 1 and will not be elaborated here.

[0078] The difference between this comparative example and Example 1 is that no freeze-dried shrimp powder is added.

[0079] Comparative Example 5

[0080] This comparative example provides a high-protein senbei biscuit, which is made from the following raw materials by mass: 40 parts of glutinous rice flour, 40 parts of water, 10.5 parts of hot-air dried shrimp powder, 5 parts of rice flour, 2 parts of white sugar, and 0.5 part of salt; The manufacturing method and the pretreatment method of the rice flour are the same as those in Example 1 and will not be elaborated here.

[0081] The difference between this comparative example and Example 1 is that the freeze-dried shrimp powder is replaced by an equal amount of hot-air dried shrimp powder. The specific preparation method of the hot-air dried shrimp powder is as follows: The same kind of shelled shrimps are laid flat on a food-grade baking paper and placed in a hot-air drying oven preheated to 55 °C. After hot-air drying for 10 h, a cryogenic grinding instrument is used for crushing treatment to obtain the hot-air dried shrimp powder.

[0082] Comparative Example 6

[0083] This comparative example provides a high-protein senbei biscuit, which is made from the following raw materials by mass: 40 parts of glutinous rice flour, 40 parts of water, 10.5 parts of freeze-dried shrimp powder, 5 parts of rice flour, 2 parts of white sugar, and 0.5 part of salt; The manufacturing method, the preparation method of the freeze-dried shrimp powder, and the pretreatment method of the rice flour are the same as those in Example 1 and will not be elaborated here.

[0084] The difference between this comparative example and Example 1 is that the freeze-dried shrimp powder is prepared by using Macrobrachium rosenbergii grown in fresh water.

[0085] Comparative Example 7

[0086] The comparative example provides a high-protein senbei biscuit, which is made of the following raw materials in parts by weight: 40 parts of glutinous rice flour, 40 parts of water, 10.5 parts of freeze-dried shrimp powder, 5 parts of rice flour, 2 parts of white sugar, and 0.5 parts of salt; the preparation is carried out according to the following steps:

[0087] S1. According to the above raw material portions, glutinous rice flour, rice flour and freeze-dried shrimp powder are mixed evenly, and mixed with a sugar solution of about 40°C and hot water of about 95°C, stirring while adding water, first stirring slowly for 2 minutes, then stirring quickly for 1 minute, stirring evenly and kneading into a non-sticky dough;

[0088] S2, using a dough cutter to divide the dough into several dough pieces, rolling the dough pieces into 2-4 mm thick dough slices, and using a mold to cut the dough into senbei-shaped dough blanks;

[0089] S3. Dry the dough in a 75°C oven with hot air for 6 hours, then preheat the oven to 200°C, set the upper temperature to 220°C and the lower temperature to 200°C, bake for 5 minutes until the surface of the dough turns light brown, then take it out and cool it at room temperature for 5 to 10 minutes to obtain high-protein senbei biscuits.

[0090] Wherein, the preparation method of freeze-dried shrimp powder and the pretreatment method of rice are both in Example 1.

[0091] The difference between this comparative example and Example 1 is that when making senbei biscuits, the dough is not pre-cured but directly subjected to hot air drying and baking.

[0092] Comparative Example 8

[0093] The comparative example provides a high-protein senbei biscuit, which is made of the following raw materials in parts by weight: 40 parts of glutinous rice flour, 40 parts of water, 10.5 parts of freeze-dried shrimp powder, 5 parts of rice flour, 2 parts of white sugar, and 0.5 parts of salt; the preparation is carried out according to the following steps:

[0094] S1. According to the above raw material portions, glutinous rice flour, rice flour and freeze-dried shrimp powder are mixed evenly, and mixed with a sugar solution of about 40°C and hot water of about 95°C, stirring while adding water, first stirring slowly for 2 minutes, then stirring quickly for 1 minute, stirring evenly and kneading into a non-sticky dough;

[0095] S2, using a dough cutter to divide the dough into several dough pieces, rolling the dough pieces into 2-4 mm thick dough slices, and using a mold to cut the dough into senbei-shaped dough blanks;

[0096] S3. Steam the dough in a steamer for 20 min until cooked, then quickly take it out and put it into cold water to cool until the central temperature of the dough cake reaches 37 - 40 °C. Then take it out again and drain the water to obtain the cooked dough cake.

[0097] S4. Place the cooked dough cake in an oven, preheat the oven to 200 °C, set the upper heating temperature of the oven to 220 °C and the lower heating temperature to 200 °C, bake for 5 min until the surface of the dough cake turns light brown, then take it out and cool at room temperature for 5 - 10 min to obtain the high - protein senbei biscuits.

[0098] Among them, the preparation method of freeze - dried shrimp powder and the pretreatment method of rice are the same as those in Example 1.

[0099] The difference between this comparative example and Example 1 is that when making senbei biscuits, the hot - air drying step is not carried out before baking.

[0100] Inspection Example 1

[0101] Using the scoring method of magnitude estimation, 10 professional sensory evaluation personnel (5 males and 5 females) were selected to respectively conduct sensory scoring on the smell, color, texture, taste and appearance of the senbei biscuits obtained from the examples and some comparative examples. Each kind of senbei was scored for 3 samples, and the comprehensive score was obtained by adding up the scores of each item. The result was the average value of the 3 samples. The standards for sensory evaluation are shown in Table 1, and the evaluation results are shown in Table 2 and Figure 1 as follows.

[0102] Table 1 Sensory evaluation criteria for senbei biscuits

[0103]

[0104]

[0105] Table 2 Sensory evaluation results of different senbei biscuits

[0106] Processing Odor Color and luster Taste Flavor Appearance form Comprehensive score Example 1 <![CDATA[17.57±1.32 a > <![CDATA[17.67±0.46 a > <![CDATA[18.70±1.53 a > <![CDATA[18.57±0.57 a > <![CDATA[16.90±1.50 a > <![CDATA[89.11±2.31 a > Example 2 <![CDATA[16.93±1.38 a > <![CDATA[17.83±0.67 a > <![CDATA[16.60±2.61 b > <![CDATA[17.63±1.25 ab > <![CDATA[16.07±0.25 a > <![CDATA[85.06±3.85 b > Example 3 <![CDATA[17.73±1.91 a > <![CDATA[17.13±1.58 a > <![CDATA[16.73±1.32 b > <![CDATA[17.53±1.23 ab > <![CDATA[16.57±1.61 a > <![CDATA[85.69±3.12 b > Comparative example 1 <![CDATA[15.50±1.11 b > <![CDATA[15.47±1.51 c > <![CDATA[9.67±1.50 d > <![CDATA[16.27±1.01 ab > <![CDATA[11.80±1.87 bc > <![CDATA[68.71±4.18 d > Comparative example 2 <![CDATA[16.41±0.36 ab > <![CDATA[16.27±0.82 b > <![CDATA[13.60±0.27 c > <![CDATA[16.47±1.25 ab > <![CDATA[10.93±0.50 bcd > <![CDATA[73.68±2.01 cd > Comparative example 3 <![CDATA[17.37±1.21 a > <![CDATA[15.20±0.10 c > <![CDATA[7.07±1.26 e > <![CDATA[16.00±1.87 b > <![CDATA[12.70±1.35 b > <![CDATA[68.34±2.45 d > Comparative example 4 <![CDATA[9.37±1.24 e > <![CDATA[15.30±0.35 c > <![CDATA[16.47±0.41 b > <![CDATA[10.63±2.47 c > <![CDATA[15.90±0.62 a > <![CDATA[67.67±3.16 d <!-- 7 -->]]> Comparative example 5 <![CDATA[12.40±2.20 c > <![CDATA[13.80±0.75 d > <![CDATA[17.63±1.25 b > <![CDATA[15.57±1.41 b > <![CDATA[15.80±0.61 a > <![CDATA[75.20±2.58 c > Comparative example 6 <![CDATA[14.67±1.15 bc > <![CDATA[14.80±1.78 cd > <![CDATA[18.00±0.95 ab > <![CDATA[15.60±1.44 b > <![CDATA[15.53±1.32 a > <![CDATA[78.37±2.95 c > Comparative example 7 <![CDATA[15.53±0.81 b > <![CDATA[12.33±0.31 e > <![CDATA[6.57±3.68 e > <![CDATA[17.23±1.15 ab > <![CDATA[10.47±1.51 cd > <![CDATA[62.13±2.99 e > Comparative example 8 <![CDATA[11.53±2.58 d > <![CDATA[13.33±1.25 d > <![CDATA[5.47±1.44 f > <![CDATA[15.27±1.16 b > <![CDATA[9.13±0.91 d > <![CDATA[54.73±3.62 f >

[0107] Examples 1, 2, and 3 explored the material ratios of senbei biscuits. As can be seen from Table 2 and Figure 1 it can be seen that there are no significant differences in the smell, color, texture, taste and appearance of the senbei biscuits obtained from Examples 1 - 3. The hardness of the obtained senbei biscuits is moderate and the texture is crispy, indicating that the appropriate ratio of rice flour and glutinous rice flour reduces the sticky feeling of glutinous rice flour, and at the same time avoids the problems of easy cracking and hard texture of rice, making the senbei biscuits truly achieve a crispy texture.

[0108] Comparing Example 1 with Comparative Examples 1 to 3, the combination of rice flour and glutinous rice flour in Example 1 is scientific and neither of them can be absent. The amylose content in glutinous rice flour is high, the particle structure is compact, and the water absorption is strong. The dough prepared is soft and glutinous. While the gluten strength of rice flour is relatively low and the water absorption is moderate, and the senbei baked has a relatively crispy and loose texture. The reasonable combination of the two balances the viscosity of the dough and improves the formability of senbei, resulting in a better performance in appearance. In Comparative Example 1, only glutinous rice flour was added without rice flour, resulting in a high amylose content and lacking the balance of rice flour with relatively low gluten strength. Therefore, the texture of the obtained senbei becomes sticky to the teeth. In Comparative Example 2, rice flour was replaced with an equal amount of corn starch. However, the amylose content in corn starch is lower than that in glutinous rice flour but still higher than that in rice flour, and amylose is easily soluble in water, producing a colloidal solution with a small viscosity. This solution is unstable and prone to coagulation and precipitation. Therefore, the texture of the obtained senbei also becomes hard, and the shortening property during baking is poor, and it is not crispy in texture. In Comparative Example 3, glutinous rice flour was not used, but a combination of rice flour and corn starch was used. Since the gluten strength of rice flour is relatively low, the texture of the obtained senbei biscuits becomes dry and hard after being compounded with corn starch.

[0109] Comparing Example 1 with Comparative Examples 4 to 6, in Comparative Example 4, the freeze-dried powder of Macrobrachium rosenbergii grown in saline-alkali water was not added, and the obtained senbei biscuits were significantly lower than those in Example 1 in terms of smell and taste; in Comparative Example 5, hot-air dried shrimp powder was used instead of freeze-dried shrimp powder, and the smell of the obtained senbei biscuits became significantly worse. This is because the protein in seafood is easily degraded at high temperatures, producing substances such as amines, bringing fishy smells. While the low-temperature drying method used in Example 1 greatly reduces the denaturation of seafood proteins at high temperatures, and also avoids the oxidation of flavor amino acids and esters, thus preventing the generation of bad smells. In Comparative Example 6, Macrobrachium rosenbergii grown in fresh water was used, and the obtained senbei biscuits had a weak umami taste and a strong fishy smell, and were not suitable to be added as shrimp powder to senbei to improve the flavor.

[0110] Comparing Example 1 with Comparative Examples 7 to 8, in Comparative Example 7, the dough was not pre-cooked but directly subjected to hot-air drying and baking during the production process. The formability and texture of the obtained senbei biscuits were significantly worse. This is because pre-steaming can first cook the dough, prevent the situation of internal and external differences during baking, and enable the gluten structure in the dough to absorb water and expand, making the structure of the senbei biscuits loose during baking, easy to expand and become crispy. In Comparative Example 8, the hot-air drying step was not carried out before baking, and the smell, texture and appearance of the obtained senbei biscuits were significantly worse. This is because hot-air drying before baking can reduce the moisture in the dough as much as possible, make the internal structure of the biscuits more compact, and make the dried biscuits more likely to break along their internal texture when stressed, thereby producing a good degree of expansion. The evaporation of moisture inside the biscuits will also generate a certain pressure, changing the pore structure inside the biscuits. At the same time, the hot-air drying process also helps the components such as starch and protein inside the biscuits to be better shaped.

[0111] Inspection Example 2

[0112] The protein content of the senbei biscuits obtained in Example 1 and Comparative Examples 4-5 was measured: 2 g was taken respectively for grinding treatment, and the determination method was the Kjeldahl method of GB 5009.5-2016 "National Food Safety Standard - Determination of Protein in Foods". The test results are shown in Table 3.

[0113] Table 3 Average protein content of different senbei biscuits

[0114]

[0115]

[0116] According to the results in Table 3, it can be seen that the addition of freeze-dried shrimp powder significantly increased the protein content in the senbei biscuits, and the average protein content reached 20.12%. Compared with Comparative Example 4 without adding freeze-dried shrimp powder, the protein content increased by 13.65%, showing a significant difference in mathematical statistics (P < 0.01). At the same time, compared with Comparative Example 5 with hot-air dried shrimp powder added, the protein content of the senbei prepared with freeze-dried shrimp powder was 2.5% higher. It can be seen that the processing method of the shrimp powder used has a certain impact on the retention rate of shrimp meat protein. The lower temperature reduced the degradation of protein, thus greatly improving the nutritional value of the senbei and avoiding the destructive effect of hot-air drying on protein.

[0117] Inspection Example 3

[0118] To analyze the aroma components of senbei biscuits made of different preparation materials, a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect the volatile compounds in the samples obtained in Example 1, Comparative Example 4 and Comparative Example 6. The results are shown in Table 4. A total of 40 volatile compounds were separated and identified from the three senbei biscuits, including 6 alcohols, 7 ketones, 8 aldehydes, 10 esters, 6 carboxylic acids, 2 furan derivatives and 1 thiazole derivative.

[0119] Table 4 Composition of volatile substances in senbei biscuits

[0120]

[0121]

[0122] Note: a For flavor description, refer to http: / / www.flavornet.org.

[0123] To further visually analyze the differences in volatile flavor components of bread samples, the Gallery Plot plugin was used to generate the fingerprint spectra of volatile substances in the samples, as Figure 2 shown.

[0124] Figure 2 In [figure], each row of the fingerprint spectrum represents the signal of volatile substances in a test sample (3 parallel samples were tested for each sample), and each column represents the signal of the same volatile substance in different samples (the stronger the red signal, the higher the relative content of the substance). By comparing the three samples, it was found that there were significant differences in the aroma components of different senbei biscuits (p<0.05).

[0125] As shown in region A selected in the figure, the contents of compounds such as 2-acetylfuran, 1-octen-3-one, hexyl formate, isobutyl butyrate, isopentyl butyrate, (E)-2-nonenal, isopropyl butyrate, 5-methyl-2-acetylfuran, 3-methylvaleric acid, methyl octanoate, methyl isobutyl ketone, (E)-2-octenal, etc. were relatively high in Comparative Example 4. Among them, 2-acetylfuran and 5-methyl-2-acetylfuran are furan compounds with a baked aroma, providing a caramel flavor for baked senbei. The caramelization reaction is a process in which sugars decompose at high temperatures and produce aroma compounds. Furan compounds usually form aldehydes and esters during the caramelization process, such as (E)-2-octenal, etc., providing a fresh smell for the biscuits. Ester compounds such as isopropyl butyrate and isobutyl butyrate have a flavor description of creamy and sweet fruity aroma, providing a sweet flavor for senbei biscuits, which is in line with the aroma components of baked biscuits.

[0126] As shown in region B selected in the figure, the relative contents of nonanoic acid, 2-methylbutyraldehyde, pentyl butyrate, butyric acid, (E)-2-pentenal, isopentyl isovalerate, 4-methyl-2-pentanone, 2-ethyl-1-hexanol, butyl propionate, and safranal were relatively high in Comparative Example 6, while the contents of substances such as 3-methylvaleric acid, methyl octanoate, and (E)-2-octenal decreased, and the relative content and types of furan compounds decreased. For example, 2-acetylfuran and 5-methyl-2-acetylfuran were not detected, and the relative content of the newly generated 3-methyl-2(5H)-furanone decreased, resulting in a reduction in the baked aroma of the freshwater Macrobrachium rosenbergii biscuits and a lack of baked aroma. In addition, new substances were also generated, such as isopentyl isovalerate, 2-methylbutyraldehyde, pentyl butyrate, butyric acid, (E)-2-pentenal and other compounds. The generation of aldehyde compounds such as 2-methylbutyraldehyde is related to the volatile substances produced during the drying process of shrimp, which is produced by the Strecker degradation of isoleucine during the drying process and shows a cocoa and caramel flavor after dilution. A small amount of this substance can make up for the aroma of the biscuits, but the production of butyric acid, pentyl butyrate, and (E)-2-pentenal brings some stench to the senbei, which is consistent with the description of the smell in the sensory evaluation.

[0127] As shown in the selected Region C in the figure, in Example 1, the contents of butyl propionate, safranal, 2,4-dimethylthiazole, (Z)-3-octen-1-ol, butyl butyrate, 2-phenylethanol, 3-methyl-2(5H)-furanone, methyl 2-methylpropionate, 2-butanol, butyl hexanoate, 2-cyclohexen-1-one, 1-heptanol, 3-methylbutanal, 2-pentanol, isobutyraldehyde, and 1-ethyl-2-pyrrolecarboxaldehyde are relatively high. Although freeze-dried shrimp powder is added in both cases, there are significant differences in the types and contents of the volatile components detected in Example 1 and Comparative Example 6. It is speculated that this is related to the living environment of Macrobrachium rosenbergii in saline-alkali water. There are four "baked aroma" substances in Example 1, namely 2,4-dimethylthiazole, 3-methyl-2(5H)-furanone, 3-methylbutanal, and 1-ethyl-2-pyrrolecarboxaldehyde. Among them, 3-methylbutanal is similar to 2-methylbutanal, both showing the aromas of baking and cocoa. 1-ethyl-2-pyrrolecarboxaldehyde and 3-methyl-2(5H)-furanone are produced by the Maillard reaction, and a small amount can exhibit a caramel flavor. Example 1 also contains 6 kinds of alcohols. Alcohols are secondary products generated by lipid oxidation, mainly from the oxidative degradation of polyunsaturated fatty acids, and most of them can bring a fresh fragrance to the senbei biscuits, playing a role similar to that of esters in terms of flavor. The generation of ketone substances, such as 3-hexanone and 2-cyclohexen-1-one, comes from the degradation reaction of lipid substances or the degradation reaction of amino acids, and mostly shows a fresh fragrance.

[0128] In summary, although propionic acid is also produced in Example 1, with a certain putrid smell, under the combined and synergistic effects of alcohols, esters, aldehydes, ketones, and heterocyclic compounds, the flavors of various substances are mutually harmonized, bringing a unique delicious flavor to Example 1.

[0129] The orthogonal partial least squares discriminant analysis (OPLS-DA) model is a supervised pattern recognition multivariate statistical method that can maximize the separation of sample groups and distinguish potential metabolites related to metabolic changes. The OPLS-DA model was used to analyze three groups of senbei biscuit samples obtained from Example 1, Comparative Example 4, and Comparative Example 6, and the results are as Figure 3 shown. It can be seen that the three groups of samples are clearly separated, and the distances between different samples are far, indicating obvious differences. Among them, the independent variable fitting index R 2 X = 0.958, the dependent variable fitting index R 2 Y = 0.997, and the model prediction index Q 2 = 0.985. R 2 and Q 2 greater than 0.5 indicate that the model fitting result is acceptable, and the model has good predictive ability. After 200 permutation tests, as Figure 4 shown, Q 2The intersection point of the regression line and the vertical axis is less than 0, indicating that there is no overfitting in the model and the model validation is effective. Therefore, it is considered that the results can be used for the discriminant analysis of senbei biscuits with different components, and there are obvious differences in the aroma components. After the DA model is verified, the variable importance projection (VIP) value is obtained. When the VIP value > 1, it is considered that it can be used to explain the influence intensity and measurement ability. As Figure 5 shown, there are 13 volatile substances with VIP value > 1, including amyl butyrate, 2-methylbutyric acid, butyric acid, isopentyl isovalerate, 4-methyl-2-pentanone, 2-phenylethanol, butyl hexanoate, 2-pentanol, 3-methylbutanal, 2-cyclohexen-1-one, 3-hydroxy-2-butanone, 1-heptanol, 3-methyl-2(5H)-furancarboxaldehyde. These substances indicate that the senbei biscuits obtained in Example 1, Comparative Example 4 and Comparative Example 6 can be distinguished by relying on these volatile compounds.

[0130] In summary, the senbei biscuits prepared by the present invention are carefully selected in materials, with a scientific and reasonable formula combination, taking into account various requirements such as nutrition, taste, and color. Moreover, the manufacturing process is simple, which can meet the nutritional and taste needs of contemporary people. At the same time, the senbei biscuits are vacuum-packed, convenient to carry and store, which is more conducive to the promotion of characteristic aquatic products in saline-alkali water.

[0131] The above are only the preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution of the present invention and its inventive concept, makes an equivalent substitution or change, and should be covered by the protection scope of the present invention.

Claims

1. A high-protein senbei biscuit, characterized in that, The invention is prepared from the following raw materials and water in parts by weight: 38-42 parts of glutinous rice flour, 10-11 parts of freeze-dried shrimp powder, 4-6 parts of rice flour, 1-3 parts of sugar and 0.4-0.6 parts of salt; the freeze-dried shrimp powder is prepared from Macrobrachium rosenbergii grown in saline-alkali water.

2. The high-protein senbei biscuit according to claim 1, wherein, The method is prepared by using the following raw materials and water in the following proportions by weight: 40 parts of glutinous rice flour, 10.5 parts of freeze-dried shrimp powder, 5 parts of rice flour, 2 parts of sugar, and 0.5 parts of salt; the freeze-dried shrimp powder is prepared from Macrobrachium rosenbergii cultured in saline-alkali water.

3. The high-protein senbei biscuit according to claim 1 or 2, characterized in that, The rice flour is obtained by grinding rice into powder and then passing through a 50-mesh sieve.

4. The high-protein senbei biscuit according to claim 1 or 2, characterized in that The sugar is selected from at least one of white sugar, sucrose, granulated sugar, sorbitol and xylitol.

5. The high-protein senbei biscuit according to claim 1 or 2, characterized in that, The freeze-dried shrimp powder is prepared according to the following steps: S1. Select fresh Macrobrachium rosenbergii grown in saline-alkali water, wash and steam them, remove the shrimp heads and shrimp shells, and collect the Macrobrachium rosenbergii shrimp meat; S2, placing the Macrobrachium rosenbergii meat into a food bag with a breathable surface, quick-freezing at -80°C for at least 24 hours, and then freeze-drying at -50 to -40°C for at least 24 hours to obtain freeze-dried Macrobrachium rosenbergii meat; S3, grinding the freeze-dried Macrobrachium rosenbergii meat 2 to 4 times with a liquid nitrogen grinder, each grinding for 8 to 12 seconds, to obtain the freeze-dried shrimp powder.

6. The high-protein senbei biscuit according to claim 5, wherein The salinity of the saline-alkali water is 3‰ to 6‰.

7. A method for making the high-protein senbei biscuits according to any one of claims 1 to 6, characterized in that, The following steps are involved: S1, mixing the glutinous rice flour, rice flour and freeze-dried shrimp powder in proportion, adding sugar water and 38-42 parts of hot water above 90° C., stirring evenly, and kneading into dough; S2, dividing the dough into a plurality of dough blocks, rolling the dough blocks into dough cakes with a thickness of 2 to 4 mm, and cutting the dough cakes into dough blanks of target shapes by means of molds; S3, steaming the dough in a steamer until cooked, taking it out and quickly putting it into cold water to cool it to 35-45° C., then taking it out and draining the water to obtain cooked dough; S4, drying the cooked dough at 70-80° C., baking in an oven, and obtaining the high-protein senbei biscuits after cooling.

8. The manufacturing method of the high-protein senbei biscuits according to claim 7, characterized in that, In step S3, the steaming time is 18 to 22 minutes.

9. The manufacturing method of the high-protein senbei biscuits according to claim 7, characterized in that, In step S4, the cooked dough is dried at 74-76° C. for 5-7 hours.

10. The method for making the high-protein senbei biscuits according to claim 7, characterized in that, In step S4, the baking is performed in an oven for 4 to 5 minutes, wherein the upper temperature of the oven is 215 to 225°C, and the lower temperature of the oven is 195 to 205°C.

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