Tough healthy biscuit containing gastrodia elata powder and rhizoma polygonati powder and making method of tough healthy biscuit

Abstract

The invention discloses a tough healthy biscuit containing gastrodia elata powder and rhizoma polygonati powder and a making method of the tough healthy biscuit, and belongs to the technical field of food processing. The biscuit is prepared by adding vegetable oil, white granulated sugar, eggs, milk powder, salt and water according to a specific proportion on the basis of wheat mixed flour consisting of wheat high gluten flour, gastrodia elata powder, walnut powder, rhizoma polygonati powder and red date powder. Wherein the gastrodia elata powder, the walnut powder, the rhizoma polygonati powder and the red date powder are prepared by specific drying and grinding processes. The preparation method comprises the following steps: mixing the raw materials in sequence, kneading into dough, standing, tabletting, forming, baking, and cooling to obtain the finished product. The biscuit is rich in nutritional ingredients of the gastrodia elata, the rhizoma polygonati, the walnuts and the red dates and has good brain-strengthening and intelligence-benefiting effects, proper toughness and flavor are guaranteed through scientific proportioning, and the product quality is improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and in particular relates to a kind of toughness health biscuit containing Gastrodia elata powder- polygonatum sibiricum powder and a manufacturing method thereof. BACKGROUND

[0002] With the increasingly fierce social competition, whether it is in the learning stage of teenagers, or facing high-intensity work of adults, or even the middle-aged and old population in need of prevention of cognitive decline, the demand for maintenance and improvement of brain function is increasingly urgent. Brain health food has gradually become a new focus of the health consumption market. However, there are obvious shortcomings in such products on the current market: on the one hand, most of the foods claiming to have brain benefits are concentrated in the health product field, such as fish oil capsules, DHA tablets, etc., which have limited eating scenarios, single taste, and other problems, making it difficult to integrate into daily diet; on the other hand, in traditional snack foods, biscuits, as a high-frequency consumer product, are convenient to eat and have a wide audience, but the existing products generally lack of function, not only lack of clear brain components, but also due to the high sugar and high fat formula design (sugar content often exceeds 20%, oil content is more than 30%), long-term consumption is easy to cause blood sugar fluctuations, obesity and other health risks, which is contrary to the health needs of modern consumers. SUMMARY

[0003] The purpose of the present application is to provide a kind of toughness health biscuit containing Gastrodia elata powder- polygonatum sibiricum powder and a manufacturing method thereof, the biscuit is rich in various nutrients, has good brain health function, and the taste is suitable, the structure is stable.

[0004] In order to achieve the above technical problems, the present application adopts the following technical solutions: The present application aims to provide a kind of toughness health biscuit containing Gastrodia elata powder- polygonatum sibiricum powder, the biscuit includes the following raw materials: wheat mixed powder, vegetable oil, white sugar, egg, milk powder, salt, sodium bicarbonate, tea polyphenol and water, the wheat mixed powder is composed of wheat high gluten flour, Gastrodia elata powder, walnut powder, polygonatum sibiricum powder and red date powder. Further limited, the mass fraction of the following: vegetable oil 15%-20%; white sugar 25%-30%; egg 6%-8%; milk powder 4%-6%; salt 0.3%-0.6%; sodium bicarbonate 0.5%; sodium bicarbonate 0.7%; tea polyphenol 0.03%; water 20%-28% (after deducting the water content of egg).

[0005] Further limited, in weight percentage, wheat high gluten flour 51%-56%, Gastrodia elata powder 5%, walnut powder 25%, polygonatum sibiricum powder 4%, red date powder 10%-15%; preferably: wheat high gluten flour 55g, Gastrodia elata powder 5g, walnut powder 25g, polygonatum sibiricum powder 4g, red date powder 11g.

[0006] Further limited, the Gastrodia elata Blume powder is prepared by the following steps: selecting dry Gastrodia elata Blume tubers without mildew and insect damage, cutting into slices with a thickness of 2-3 mm, placing into a vacuum drying machine, drying at 60 DEG C and a vacuum degree of -0.08 MPa for 10 hours until the moisture content is less than or equal to 6%, grinding the dried Gastrodia elata Blume slices by using an ultrafine grinder, passing through a 120-mesh sieve, collecting the undersize and sealing in a light-proof container, and storing in a cool and dry place to avoid degradation of gastrodin due to light or high temperature.

[0007] Further limited, the walnut powder is prepared by the following steps: selecting full walnuts, removing the shells, and separating the walnut kernels; soaking the walnut kernels in 50 DEG C warm water for 10 minutes, gently rubbing to remove the seed coat (the seed coat contains astringent components), draining the water, and spreading on a tray, and placing in a 60 DEG C air-drying oven for 8 hours, turning over every 2 hours to ensure uniform drying; cooling the dried walnut kernels to room temperature, grinding by using a high-speed grinder, passing through a 100-mesh sieve, and re-grinding the oversize and passing through the sieve again to ensure uniform particle size of the walnut powder, and sealing to prevent oxidation of the oil.

[0008] Further limited, the polygonatum sibiricum powder is a commercially available polygonatum sibiricum that is ground by a grinder and passed through an 80-mesh sieve.

[0009] Further limited, the red date powder is prepared by the following steps: drying and baking the red dates after removing the pits, setting the initial temperature to 65 DEG C, baking for 12 hours, then adjusting the temperature to 55 DEG C, and continuing to dry for 8 hours; turning the tray several times during the drying process to ensure uniform drying; and grinding the dried red dates into powder with a fineness of more than 120 mesh.

[0010] Another object of the present application is to provide a method for making any of the above biscuits, comprising the following steps: S1, boiling water and white sugar together to make them fully dissolved, slightly cooling, mixing vegetable oil, salt, egg liquid, stirring uniformly, finally adding wheat mixed powder, milk powder, tea polyphenol and sodium bicarbonate, and kneading into a dough with certain toughness; S2, standing, rolling into a sheet, and pressing into the required shape by using a biscuit mold; S3, baking until the surface of the biscuit is golden yellow; S4, taking out, cooling to room temperature, and obtaining the biscuit.

[0011] Further limited, standing for 15-20 minutes, and the thickness of the sheet is 2 mm.

[0012] Further limited, baking at an upper temperature of 170 DEG C-180 DEG C and a lower temperature of 160 DEG C for 10-15 minutes.

[0013] The effects of various raw materials used in the present application: Gastrodia Powder: Gastrodin, the core active ingredient in Gastrodia Powder, can effectively improve blood circulation in the brain, increase cerebral blood flow, and provide sufficient oxygen and nutrients to nerve cells, thereby protecting nerve cells and relieving brain fatigue. Studies have shown that gastrodin can regulate the balance of neurotransmitters in the brain, helping to improve learning and memory ability, and has a positive effect on improving problems such as lack of concentration and memory loss. It is one of the key ingredients that endow the biscuits with brain-protecting and intelligence-enhancing functions. Walnut Powder: Walnut powder is rich in alpha-linolenic acid, an essential Omega-3 unsaturated fatty acid for the human body, which can be converted into DHA in the body. DHA is an important component of the brain and retina, and is crucial for the growth and development of nerve cells. At the same time, walnut powder also contains rich protein, vitamin E, B vitamins, and minerals such as zinc and manganese. These nutrients work synergistically to promote brain metabolism, enhance brain cell vitality, and further enhance the brain-protecting effect of the biscuits.

[0014] Huangji Powder: Huangji is recorded in "Compendium of Materia Medica" as "filling and nourishing various deficiencies and filling essence and marrow". Modern pharmacological studies have further confirmed that the main active ingredient of Huangji, Huangji polysaccharide, has significant neuroprotective effects. It can increase the activity of superoxide dismutase (SOD) in the brain, reduce the content of malondialdehyde (MDA), reduce the damage of oxidative stress to nerve cells, and promote the expression of brain-derived neurotrophic factor (BDNF), which is a key substance for maintaining neuron growth, differentiation, and survival, and has important significance for improving learning and memory ability.

[0015] Red Jujube Powder: Red Jujube Powder contains a large amount of cyclic adenosine monophosphate (cAMP), which can participate in cell energy metabolism and information transmission, promote the proliferation and differentiation of brain cells, and improve the working efficiency of the brain. In addition, red jujube powder is also rich in vitamin C, vitamin P and other antioxidants, which can scavenge free radicals in the body, reduce the damage of free radicals to nerve cells, and delay brain aging. Combined with Gastrodia Powder and Walnut Powder, it forms a synergistic brain-protecting system. High-gluten flour: High-gluten flour has a high protein content. By adding Gastrodia Powder, Walnut Powder, Huangji Powder, and Red Jujube Powder, it becomes a low-gluten flour, so that its gluten-forming ability is weak. Using it to make biscuits can endow the product with a crispy texture and good toughness, and it is the main skeleton component of the biscuits, providing a stable carrier for other functional raw materials and auxiliary materials, ensuring good formability of the biscuits and preventing them from breaking.

[0016] From the perspective of functional raw material application, as a typical representative of food and medicine homology, the main active ingredient of Gastrodia elata Blume, gastrodin, has been confirmed by modern pharmacological research to have the effects of improving brain blood circulation, protecting nerve cells, and relieving brain fatigue. Research in Chinese Journal of Chinese Materia Medica in 2023 showed that gastrodin can improve learning and memory ability by regulating neurotransmitter levels in the brain; walnuts are rich in alpha-linolenic acid (Omega-3 unsaturated fatty acid), which is an important component of brain cell membranes. The American Journal of Nutrition pointed out that continuous intake of walnuts can significantly improve the cognitive flexibility of adults; as a traditional food and medicine homology plant, the main active ingredient of polygonatum sibiricum, polysaccharide, has significant neuroprotective effects - by increasing the activity of superoxide dismutase (SOD) in the brain, reducing the content of malondialdehyde (MDA), reducing the damage of oxidative stress to nerve cells, and promoting the expression of brain-derived neurotrophic factor (BDNF), which is a key substance for maintaining neuron growth, differentiation and survival, and has important significance for improving learning and memory ability. Red dates contain rich cyclic adenosine monophosphate (cAMP) and vitamin C, the former can promote brain cell metabolism, and the latter has strong antioxidant properties, which can reduce the damage of free radicals to nerve cells, and the three form a complementary mechanism in brain health - Gastrodia elata Blume focuses on improving brain circulation, walnuts focus on maintaining nerve cell structure, and red dates provide antioxidant support, which has the potential for synergistic effect. Scientifically matching these ingredients and applying them to biscuit making can develop a biscuit with nutritional, healthy and specific health care functions to meet the needs of consumers for healthy food. DETAILED DESCRIPTION

[0017] The application will be described in detail below with reference to specific examples. These examples are helpful for those skilled in the art to further understand the application, but should not be regarded as limiting the application. It should be noted that for those skilled in the art, without departing from the concept of the application, several modifications and improvements can be made. These all belong to the protection scope of the application.

[0018] The Gastrodia elata Blume powder is prepared according to the following steps: select dry Gastrodia elata Blume tubers without mildew and insect damage, cut into slices with a thickness of 2-3 mm, and vacuum dry at 60°C and a vacuum degree of-0.08 MPa until the moisture content is≤6%; grind and pass through a 120-mesh sieve.

[0019] The walnut powder is prepared according to the following steps: select full walnuts, remove the shell first, and separate the walnut kernels; soak the walnut kernels in 50°C warm water for 10 minutes, gently rub and wash to remove the seed coat, drain the water, and spread on a tray, place in a 60°C air drying oven, dry for 8 hours, turn over every 2 hours during the drying process; cool to room temperature, crush with a high-speed crusher, pass through a 100-mesh sieve, and re-crush the sieve residue and pass through a 100-mesh sieve again.

[0020] The Polygonatum powder is commercially available Polygonatum powder that has been pulverized and passed through an 80-mesh sieve.

[0021] Red date powder is prepared according to the following steps: Remove the pits from the red dates and dry them. The initial temperature is set at 65℃ and dried for 12 hours. Then the temperature is adjusted to 55℃ and dried for another 8 hours. The dates need to be turned several times during the drying process. After drying, they are ground into powder, and the fineness of the powder needs to reach 120 mesh or higher.

[0022] Example 1 Formula composition (based on 1000g of mixed wheat flour, which contains 550g of high-gluten flour, 50g of gastrodia elata powder, 250g of walnut powder, 40g of polygonatum odoratum powder, and 110g of jujube powder): Vegetable oil: 200g (20%) White sugar: 80g (8%) Eggs: 70g (7% whole egg liquid) Milk powder: 50g (5%) Salt: 5g (0.5%) Sodium bicarbonate: 5g (0.5%) Tea polyphenols: 0.3g (0.03%) Water: 250g (25%, after deducting the 70g water content of the eggs) Production steps: (1) Raw material preparation: Polygonatum was steamed and dried nine times and then pulverized and passed through an 80-mesh sieve; jujube powder was dried at 65℃ for 12h + 55℃ for 8h and then passed through a 120-mesh sieve; Gastrodia elata powder was vacuum dried and then passed through a 120-mesh sieve; walnut powder was dehulled, dried and then passed through a 100-mesh sieve.

[0023] (2) Dough preparation: After boiling water, add white sugar to dissolve it. After cooling to 40°C, add vegetable oil, salt, and whole egg liquid and stir for 2 minutes. Then add wheat flour, milk powder, sodium bicarbonate, and tea polyphenols in sequence and knead for 10 minutes until a smooth dough is formed (temperature 26°C).

[0024] (3) Let stand: Let stand at 25℃ for 18 minutes.

[0025] (4) Pressing and forming: Roll out into a 2mm thin sheet and press it into shape using a 5cm round mold.

[0026] (5) Baking: Bake at 175℃ for the top heat and 160℃ for the bottom heat for 12 minutes.

[0027] (6) Cooling: Cool to room temperature for 30 minutes.

[0028] Example 2 Formula composition (based on 1000g of mixed wheat flour, adjust the amount of Polygonatum powder from 40g to 60g, increase the amount of jujube powder to 150g, and the rest are the same as in Example 1): The remaining ingredients and proportions are the same as in Example 1. Preparation steps: Only the dough kneading time is extended to 12 minutes, the rest is the same as in Example 1.

[0029] Example 3 (Home Baking Version) Formula composition (based on 500g of mixed wheat flour, proportions are the same as in Example 1): Vegetable oil: 100g (20%) White sugar: 40g (8%) Eggs: 35g (7%) The remaining ingredients are reduced proportionally. Preparation steps: Knead the dough by hand for 15 minutes, adjust the baking temperature to 170℃ for the top heat and 150℃ for the bottom heat, and bake for 14 minutes. The rest is the same as in Example 1.

[0030] Comparative Example 1 60g of Polygonatum powder (6%, exceeding the 2%-4% range), the high-gluten flour in the wheat mixture was adjusted to 530g to maintain a total of 1000g, and the remaining ingredients were the same as in Example 1.

[0031] Comparative Example 2 Sodium bicarbonate and tea polyphenols were removed, and the remaining ingredients and proportions were the same as in Example 1.

[0032] Comparative Example 3 Bake at 200°C top heat and 180°C bottom heat for 8 minutes, and the rest is the same as in Example 1.

[0033] Ten sensory evaluators conducted a quality sensory evaluation on the cookies prepared in Examples 1-3 and Comparative Examples 1-3. The evaluation areas included: appearance, taste, flavor, and texture. The evaluation criteria are shown in Table 1, and the results are shown in Table 2. Table 1

[0034] Table 2

[0035] Examples 1-3 all met the quality standard (weighted total score ≥ 8.0), with Example 1 showing the best balance, reflecting the synergistic flavor of "Gastrodia elata-Polygonatum sibiricum-walnut-red date" in the new formula and the improving effects of sodium bicarbonate and tea polyphenols on texture and antioxidant properties.

[0036] Comparative Example 1 verified the rationality of the 2%-4% addition range of Polygonatum powder, as excessive amounts would ruin the taste; Comparative Example 2 showed that sodium bicarbonate (for leavening) and tea polyphenols (for flavor stability) are key auxiliary ingredients; Comparative Example 3 proved that baking temperature (170-180℃ for the top heat and 160℃ for the bottom heat) is the core parameter for ensuring quality.

[0037] The formula of this invention achieves the best balance between brain-boosting effects and sensory quality by optimizing the proportion of functional ingredients, process parameters and excipient additions.

[0038] The specific embodiments of the present invention have been described in detail above. It should be noted that the present invention is not limited to the specific embodiments described above. Various modifications or alterations can be made by those skilled in the art without departing from the scope of protection defined by the claims, and all such modifications or alterations fall within the scope of the present invention.

Claims

1. A chewy and healthy biscuit containing Gastrodia elata powder and Polygonatum sibiricum powder, characterized in that, It includes the following ingredients: wheat flour mixture, vegetable oil, white sugar, eggs, milk powder, salt, sodium bicarbonate, tea polyphenols, and water. The wheat flour mixture is made from a blend of high-gluten wheat flour, gastrodia elata powder, walnut powder, polygonatum powder, and jujube powder.

2. The biscuit according to claim 1, characterized in that, The following proportions of the wheat flour mixture are used: vegetable oil 15%-20%; white sugar 25%-30%; eggs 6%-8%; milk powder 4%-6%; salt 0.3%-0.6%; sodium bicarbonate 0.5%; sodium bicarbonate 0.7%; tea polyphenols 0.03%; and water 20%-28% (after deducting the water content of the eggs).

3. The biscuit according to claim 1, characterized in that, By weight percentage, the high-gluten wheat flour is 51%-56%, gastrodia elata powder is 5%, walnut powder is 25%, polygonatum powder is 4%, and jujube powder is 10%-15%.

4. The biscuit according to claim 1, characterized in that, Gastrodia elata powder is prepared according to the following steps: select dried Gastrodia elata tubers that are free from mold and insect infestation, cut them into thin slices with a thickness of 2-3 mm, and vacuum dry them at 60℃ and a vacuum degree of -0.08MPa until the moisture content is ≤6%; grind them and pass them through a 120-mesh sieve.

5. The biscuit according to claim 1, characterized in that, Walnut powder is prepared according to the following steps: Select plump walnuts, remove the shells and separate the kernels; soak the kernels in 50℃ warm water for 10 minutes, gently rub and wash to remove the seed coat, drain the water and spread them on a tray, place them in a 60℃ forced-air drying oven to dry for 8 hours, turning them over every 2 hours during this period; cool to room temperature, grind them with a high-speed grinder, pass them through a 100-mesh sieve, grind the material on the sieve again and pass it through a 100-mesh sieve again.

6. The biscuit according to claim 1, characterized in that, The Polygonatum powder is commercially available Polygonatum powder that has been pulverized and passed through an 80-mesh sieve.

7. The biscuit according to claim 1, characterized in that, Red date powder is prepared according to the following steps: Remove the pits from the red dates and dry them. The initial temperature is set at 65℃ and dried for 12 hours. Then the temperature is adjusted to 55℃ and dried for another 8 hours. The dates need to be turned several times during the drying process. After drying, they are ground into powder, and the fineness of the powder needs to reach 120 mesh or higher.

8. The method for making biscuits according to any one of claims 1-7, characterized in that, Includes the following steps: S1. Boil water and white sugar together until fully dissolved. Let it cool slightly, then mix in vegetable oil, salt, and egg liquid. Stir well, and finally add wheat flour, milk powder, tea polyphenols, and sodium bicarbonate. Knead until a dough with a certain elasticity is formed. S2. Let it rest, roll it into a sheet, and use cookie cutters to cut it into the desired shape; S3. Bake until the cookies are golden brown. S4. Remove and cool to room temperature to obtain cookies.

9. The biscuit according to claim 1, characterized in that, Let it stand for 15-20 minutes, and the sheet thickness should be 2 mm.

10. The biscuit according to claim 1, characterized in that, Bake at 170-180℃ (top heat) and 160℃ (bottom heat) for 10-15 minutes.

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