Red date and quinoa biscuit and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses a red date and quinoa biscuit and a preparation method thereof.The red date and quinoa biscuit is prepared from, by weight, 30 parts of quinoa flour, 30 parts of wheat flour, 10 parts of date powder, 20 parts of butter, 10 parts of powdered sugar and 5 parts of baking powder.The high-quality red dates and quinoa are selected and matched to prepare the red date and quinoa biscuit; the chenopodium quinoa willd is cleaned and soaked to remove saponin on the surface, so that the bitterness of the finished product is avoided; the quinoa is subjected to germination treatment, and active nutrient substances in quinoa tissues are released; the red date powder is added, so that the sweetness of red dates can be utilized to reduce additional sugar and reduce heat; and gas explosion drying is adopted, so that moisture in the red dates can be quickly removed, and aroma of the red dates can be stimulated. The method is simple and rapid in preparation process and easy to operate, the natural fragrance and sweetness brought by the red dates are fully utilized, the nutritional quality is enhanced by the quinoa, and the product tastes rich and not greasy.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a red date quinoa biscuit and a preparation method thereof. Background Art

[0002] Quinoa (scientific name: Chenopodium quinoa Wild) is native to the Andes Mountains of South America and a traditional staple of the indigenous Inca people, with a history of consumption and cultivation spanning 5,000-7,000 years. Rich in vitamins, polyphenols, flavonoids, saponins, and plant sterols, quinoa offers numerous health benefits. It is considered a healthy food rich in oligofructose and oligoglucose, which play a beneficial role in glucose and lipid metabolism. Quinoa is a high-quality, high-protein, alkaline food that is low in sugar and fat, gluten-free, and high in dietary fiber. The endosperm comprises 68% of the seed and contains nutritionally active factors. Its protein content is as high as 14%-22%, comparable in quality to milk powder and meat. It is rich in various amino acids, including all nine essential amino acids, in a perfectly proportioned and easily absorbed form. It is particularly rich in lysine, a substance that is lacking in plants. Compared to other grains, quinoa is higher in organic compounds like unsaturated fatty acids and B and E vitamins. It is also rich in minerals like manganese, potassium, iron, calcium, zinc, magnesium, and phosphorus. It contains 7.1% dietary fiber and zero cholesterol. It is low in fat, calories (305 kcal / 100g), and sugars (GI value 35). It is also a purely alkaline and non-GMO food. Quinoa's nutritional and edible value are several times greater than other grains like rice and wheat. In the international nutrition community, quinoa is known as "nutritional gold" and is considered the most superior of common foods.

[0003] Red dates, also known as jujubes or jujubes, are the mature fruit of the plant Ziziphus genus in the Rhamnaceae family. Native to China, they have been cultivated for over 4,000 years. They are not only a common food but also a key tonic in Traditional Chinese Medicine. They are considered the "king of tonics" among fruits. They are rich in organic acids, vitamins, and the eight essential amino acids required by the human body.

[0004] Existing quinoa biscuits have several issues. For example, quinoa itself has a slightly bitter or grainy taste. Inadequate processing can result in a rough texture, making it difficult to satisfy the public's desire for a "delicious" snack. Furthermore, to reduce calories or enhance health benefits, sugar and oil may be reduced, resulting in a bland taste that makes it difficult to attract consumers who prefer sweet or crispy flavors. This affects consumer preference for quinoa biscuits. Summary of the Invention

[0005] The object of the present invention is to provide a red date quinoa biscuit and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A red date and quinoa biscuit comprises the following raw materials in parts by weight: 30 parts of quinoa flour, 30 parts of wheat flour, 10 parts of jujube powder, 20 parts of butter, 10 parts of powdered sugar, and 5 parts of baking powder. The material formula is that the ratio of quinoa flour: wheat flour: jujube powder: butter: powdered sugar: baking powder is 3:3:1:2:1:0.5.

[0008] A method for preparing red date quinoa biscuits comprises the following steps:

[0009] S1. Screening high-quality organic quinoa:

[0010] The quinoa was divided into three parts. The first part was washed and soaked to remove saponins. The second part was washed and retained with saponins. The third part was germinated and soaked in deionized water at room temperature of 25°C for 2 hours. After germination for 48 hours, the quinoa was blanched. Then, the three parts of quinoa were placed in a microwave drying equipment for dehydration and drying until the moisture content was less than 5%. Finally, the powder was mixed and crushed to make powder, and then passed through an 80-mesh sieve.

[0011] S2. Screening of high-quality red dates:

[0012] The red dates are washed, mechanically pitted, and sliced. They are then puffed to remove moisture and enhance their aroma. The puffing process uses a temperature of 110°C, a pressure of 0.8 MPa, a retention time of 5 minutes, and the air release valve is opened. The puffed slices contain less than 5% water and are then crushed and passed through an 80-mesh sieve.

[0013] S3, stirring:

[0014] Add the butter to the powdered sugar and stir until the mixture is combined. Use an electric whisk to beat at medium speed for 2-3 minutes, until the volume of the butter has expanded by 50%, the color has become lighter and creamy, and a distinct feathery texture appears on the surface. Add the egg liquid to the butter in batches. After adding each egg liquid, mix at low speed for 20 seconds, then beat at medium speed for 1 minute until it is completely absorbed.

[0015] S4, powder mixing:

[0016] Add quinoa flour, date powder, baking powder and low-gluten wheat flour in batches, add 1-2% resistant dextrin and 0.5-1% gamma-oryzanol and phytosterol esters and mix well to obtain a smooth dough;

[0017] S5. Let stand:

[0018] Wrap the dough with plastic wrap and let it rest at room temperature for 1 hour.

[0019] S6, molding:

[0020] Roll the dough to a thickness of 3mm, press it into shape with a mold, brush the formed biscuit blanks with oil and put them into the oven to make the biscuits cooked thoroughly and avoid excessive burning.

[0021] Preferably, the setting parameters of the supercritical carbon dioxide extraction device in S1 are temperature 35-40°C, pressure 20-25 MPa, and extraction time 1-1.5 hours.

[0022] Preferably, the parameters set for the microwave drying equipment in S1 are power 400-600W and drying time 3-5 minutes.

[0023] Preferably, the red dates are processed by gas explosion to remove moisture and stimulate the aroma of the red dates, with specific parameters including temperature of 110-115° C., pressure of 0.8 MPa, and retention time of 5 minutes.

[0024] Preferably, the steps of baking in the oven include first placing the biscuits in an oven preheated to 120°C, baking at 120°C for 10 minutes on the upper fire and 140°C for the lower fire to preliminarily shape the surface of the biscuits; then raising the temperature to 150°C for the upper fire and 160°C for the lower fire, and continuing to bake for 8 minutes, and finally lowering the temperature to 110°C for the upper fire and 130°C for the lower fire and baking for 2 minutes.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The present invention selects high-quality red dates and quinoa to cooperate with each other to prepare red date and quinoa biscuits. The quinoa is cleaned to remove surface saponins to avoid bitterness after the finished product, and is germinated to release active nutrients in the quinoa tissue. The inherent sweetness of the red dates can reduce the need for additional sugar and reduce calories, which meets the needs of a low-sugar diet. The air explosion puffing processing method is adopted to quickly remove moisture and stimulate the aroma of the red dates. The preparation process of the present invention is simple, fast and easy to operate. The red dates bring natural sweetness, and the quinoa enhances the nutritional value of the product, with a rich and non-greasy taste. DETAILED DESCRIPTION

[0027] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described 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 making creative efforts are within the scope of protection of the present invention.

[0028] Example 1:

[0029] 1. Raw material preparation

[0030] Weigh the ingredients: Strictly according to weight, weigh 300g quinoa flour, 300g wheat flour, 100g date powder, 200g butter, 100g powdered sugar, and 50g baking powder.

[0031] Quinoa processing

[0032] Divide 300g of quinoa into three equal portions. Rinse the first portion twice with clean water and soak for 1.5 hours to remove the saponins. Rinse the second portion and retain the saponins. Place the third portion in deionized water at room temperature (25°C) and soak for 2 hours. Transfer the portion to a petri dish and keep it moist for 48 hours to allow it to fully germinate. After germination, blanch the quinoa for 15 seconds. Then, spread the three portions of quinoa flat in a microwave dryer and dehydrate them until the moisture content is less than 5%. Dry at 500W for 6 minutes.

[0033] The three portions of processed quinoa were mixed, placed in an ultrasonic-assisted grinding device, and ground for 12 minutes at an ultrasonic frequency of 30 kHz and a power of 400 W. After grinding, the mixture was passed through an 80-mesh sieve to obtain quinoa powder for later use.

[0034] Jujube Processing

[0035] High-quality red dates were selected, washed, mechanically pitted, and sliced. They were then puffed to remove moisture and enhance their aroma. The puffing parameters were set at 110°C, 0.8 MPa, and a 5-minute residence time. The air release valve was opened, and the puffed dates (moisture content less than 5%) were crushed and passed through an 80-mesh sieve.

[0036] 2. Production process

[0037] Stirring: Soften the butter and place it in a mixing bowl set at 5°C. Add the powdered sugar and beat with an electric whisk at low speed for 3.5 minutes to fully blend the butter and powdered sugar. Heat the egg mixture to 28°C in advance and add it to the butter in three additions. After each addition, mix at 80 rpm for 30 seconds, then beat at medium speed for 1.5 minutes to ensure the egg mixture is completely absorbed.

[0038] Seasoning: Add quinoa flour, date powder, baking powder, and low-gluten wheat flour in batches. At the same time, add the prepared resistant dextrin, γ-oryzanol and plant sterol esters, and continue stirring until a smooth dough is formed.

[0039] Let it rest: Wrap the dough tightly with plastic wrap and let it rest at room temperature for 1 hour to allow the dough to relax fully.

[0040] Shaping: Place the rested dough on the chopping board, roll it to 3mm with a rolling pin, use a mold to press it into the desired shape, brush a thin layer of oil on the surface of the shaped biscuit blank, and place it on the baking tray.

[0041] Baking: Preheat the oven to 120°C. Place the baking sheet in the oven and bake at 120°C (top heat) and 140°C (bottom heat) for 10 minutes to set the cookies. Then, increase the temperature to 150°C (top heat) and 160°C (bottom heat) and continue baking for 8 minutes to promote the Maillard reaction. Finally, lower the temperature to 110°C (top heat) and 130°C (bottom heat) for 2 minutes to cook through without burning. During baking, add steam every 5 minutes (the steam volume should be 8% of the oven volume) and maintain hot air circulation.

[0042] 3. Finished product inspection and packaging

[0043] After the biscuits have cooled to room temperature, check their color, taste, and texture. Qualified biscuits are packaged in nitrogen-filled bags filled with high-purity nitrogen with a purity of ≥99.9%. Finished red date quinoa biscuits are then obtained.

[0044] Implementation column 2:

[0045] 1. Raw material preparation

[0046] Weigh the ingredients: Accurately weigh 240g quinoa flour, 240g wheat flour, 80g jujube powder, 160g butter, 80g powdered sugar, and 40g baking powder. Also prepare 12g resistant dextrin, 6g gamma-oryzanol, and 2g phytosterol esters. Xinjiang gray jujubes and Bolivian white quinoa add a unique flavor to the cookies.

[0047] Quinoa processing

[0048] Divide 240g of quinoa into three equal portions. Rinse the first portion with warm water (30°C) three times and soak for 2.5 hours to completely remove saponins. Rinse the second portion twice to retain some saponins. Soak the third portion in magnetized water at 25°C for 2 hours. Then, transfer the portion to a constant temperature and humidity chamber with a relative humidity of 75% and allow it to germinate for 48 hours. After germination, blanch for 12 seconds. Then, spread the three portions of quinoa flat in a microwave drying apparatus and dehydrate them until the moisture content is less than 5%. Dry at 500W for 8 minutes.

[0049] The three portions of processed quinoa were put into a planetary ball mill together, ground at a speed of 300 r / min for 15 min, and then passed through an 80-mesh sieve to obtain quinoa powder.

[0050] Jujube Processing

[0051] After washing, the red dates are mechanically pitted and then sliced. The red dates are puffed to remove moisture and stimulate the aroma of the red dates. The specific parameters are temperature 110°C, pressure 0.8MPa, retention time 5min, opening the air release valve, and the water content of the puffed red date slices is less than 5%. The red date slices are crushed and passed through an 80-mesh sieve.

[0052] 2. Production process

[0053] Mixing: Soften the butter at 10°C, place it in a mixing bowl, add powdered sugar, and beat with an electric whisk at low speed (100 rpm) for 4 minutes. Heat the egg mixture to 30°C and add it to the butter in four batches. After each addition, mix at 60 rpm for 40 seconds, then beat at medium speed for 1.8 minutes to fully incorporate the egg mixture.

[0054] Seasoning: Add quinoa powder, date powder, baking powder, and low-gluten wheat flour in batches, and pour in resistant dextrin, γ-oryzanol and plant sterol esters at the same time, and stir until the dough is smooth and there is no dry powder.

[0055] Let it rest: Seal the dough in a fresh-keeping bag and let it rest at room temperature of 18-20℃ for 1.2 hours.

[0056] Shaping: Place the rested dough on a floured board and roll it out to 3.2mm thick with a rolling pin. Use a cartoon mold to press out the shape and place the cookie dough on a baking tray brushed with a layer of coconut oil.

[0057] Baking: Preheat the oven to 125°C, place the baking tray in the oven, and bake at 125°C (top heat) and 145°C (bottom heat) for 9 minutes. Then, increase the temperature to 155°C (top heat) and 165°C (bottom heat) for 7 minutes. Finally, lower the temperature to 115°C (top heat) and 135°C (bottom heat) for 3 minutes. During baking, add steam every 4 minutes (the steam volume should be 7% of the oven volume), and keep the hot air circulation on.

[0058] 3. Finished product inspection and packaging

[0059] After the biscuits have cooled, they are inspected for appearance, aroma, taste, etc. Qualified biscuits are placed in a packaging bag filled with nitrogen (purity ≥ 99.95%) and sealed to obtain the finished product.

[0060] It will be appreciated that in the development of any actual embodiment, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will, for those of ordinary skill having the benefit of this disclosure, be a routine undertaking of design, fabrication, and production without undue experimentation.

[0061] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A red date quinoa biscuit, characterized in that: The invention comprises the following raw materials in parts by weight: 30 parts of quinoa flour, 30 parts of wheat flour, 10 parts of jujube powder, 20 parts of butter, 10 parts of powdered sugar, and 5 parts of baking powder. The material formula is that the ratio of quinoa flour: wheat flour: jujube powder: butter: powdered sugar: baking powder is 3:3:1:2:1:0.

5.

2. The method for preparing red date and quinoa biscuits according to claim 1, wherein: The following steps are involved: S1. Screening high-quality organic quinoa: The quinoa was divided into three parts. The first part was washed and soaked to remove saponins. The second part was washed and retained with saponins. The third part was germinated and soaked in deionized water at room temperature of 25°C for 2 hours. After germination for 48 hours, the quinoa was blanched. Then, the three parts of quinoa were placed in a microwave drying equipment for dehydration and drying until the moisture content was less than 5%. Finally, the powder was mixed and crushed to make powder, and then passed through an 80-mesh sieve. S2. Screening of high-quality red dates: The red dates are washed and mechanically pitted, then sliced. The red dates are puffed to remove moisture and stimulate the aroma. The specific parameters are temperature 110°C, pressure 0.8 MPa, retention time 5 minutes, and the air release valve is opened. The water content of the puffed red date slices is less than 5%, and the red date slices are crushed and passed through an 80-mesh sieve. S3, stirring: Add the butter to the powdered sugar and mix well. Use an electric whisk to beat at medium speed for 2-3 minutes, until the volume of the butter has expanded by 50%, the color has become lighter and creamy, and a distinct feathery texture has appeared on the surface. Add the egg liquid to the butter in batches. After adding each egg liquid, mix on low speed for 20 seconds, then beat at medium speed for 1 minute until it is completely absorbed. S4, powder mixing: Add quinoa flour, date powder, baking powder and low-gluten wheat flour in batches, add 1-2% resistant dextrin and 0.5-1% gamma-oryzanol and phytosterol esters and mix well to obtain a smooth dough; S5. Let stand: Wrap the dough with plastic wrap and let it rest at room temperature for 1 hour. S6, molding: Roll the dough to a thickness of 3mm, press it into shape with a mold, brush the formed biscuit blanks with oil and put them into the oven to make the biscuits cooked thoroughly and avoid excessive burning.

3. The method for preparing red date and quinoa biscuits according to claim 1, wherein: Divide the quinoa into 3 parts to reduce the bitterness of the quinoa itself and release the active nutrients in the quinoa.

4. The method for preparing red date and quinoa biscuits according to claim 1, wherein: The parameters set for the microwave drying equipment in S1 are power 400-600W and drying for 3-5 minutes.

5. The red date quinoa biscuits and the preparation method thereof according to claim 1, characterized in that: The red dates are processed by gas explosion and puffing to remove moisture and stimulate the aroma of the red dates. The specific parameters are temperature 110-115° C., pressure 0.8 MPa, and retention time 5 minutes.

6. The method for preparing red date and quinoa biscuits according to claim 1, characterized in that: The steps of putting the biscuits into the oven for baking include first putting the biscuits into the oven preheated to 120°C, baking at 120°C for 10 minutes, and then raising the temperature to 150°C for 150°C and 160°C for 8 minutes, and finally lowering the temperature to 110°C for 110°C and 130°C for 2 minutes.