CN114586816B - A kind of gel jelly filled crisp biscuit - Google Patents

Abstract

The invention relates to the field of food. It combines gel jelly with high-fiber crispy biscuits and integrates them into the biscuit baking process to develop a gel-core crispy snack biscuit with good palatability, nutrition and safety. It adopts step-by-step baking combined with gel filling process, and adds bamboo leaves and other natural plant extracts to reduce the generation of harmful substances during the high-temperature baking process of biscuits; esterified starch is used instead of low-gluten flour to change the digestive energy supply characteristics and structural characteristics of biscuits. ; Use erythritol and monk fruit sugar to replace traditional sucrose, which meets the consumption needs of people losing weight; on the basis of crispy biscuits, the nutritional structure is improved by adding bamboo leaf flavonoids, reflecting more diverse and novel edible functions; The combination of jelly and biscuits effectively solves the problems of biscuits being difficult to swallow and having a dry mouthfeel during eating. The process method of the invention is simple, economical and convenient, and the gel jelly-filled crispy biscuits produced have good palatability, beautiful appearance, good efficacy, low fat and sugar, and unique flavor.

Description

A kind of gel jelly filled crisp biscuit

Technical field

The invention relates to the technical field of food processing, and in particular to a gel jelly-filled crisp biscuit and its preparation method and application.

Background technique

As people's awareness of dietary health increases, while pursuing a convenient and fast lifestyle, the healthy and nutritional value of snack foods is also receiving more and more attention. As an important snack food in my country, biscuits are mainly developing in the direction of personalization, refinement, functionality and nutrition.

Traditional biscuits, such as cookies, not only have a dry taste and are even difficult to swallow; but also during the chewing process, the biscuit crumbs easily form sticky biscuit mud under the action of saliva, which adheres to the teeth or mouth. mucosal surface, causing oral discomfort. In view of the above reasons, traditional biscuits tend to make consumers feel tired of eating them.

Gel jelly is not only a gel product with high water content, easy to swallow, and good taste, but also has low energy and can make people feel full. Therefore, gel jelly is suitable for people who want to lose weight. In addition, gel jelly, as an important carrier of flavor and nutrients, can effectively load and preserve more nutrients.

Contents of the invention

[technical problem]

In order to solve the problem that traditional biscuits are high in sugar and fat and have a dry mouthfeel, which is even difficult to swallow, and the oral discomfort caused by sticking to the teeth during chewing, the present invention aims to combine gel jelly and biscuits on the basis of reducing fat and sugar. , developed a new type of gel jelly-infused crisp biscuit.

[Technical solutions]

The present invention aims to develop a gel jelly-filled crispy biscuit. By organically combining gel jelly with biscuits, it can improve the high-fat, high-sugar and dry mouthfeel defects of traditional biscuits, improve the ease of swallowing of biscuits, and enrich biscuit foods. nutritional composition.

For the first purpose of the present invention, it is to provide a gel jelly-filled crisp biscuit, which includes a hollow crisp biscuit and a gel jelly; the inner cavity of the hollow crisp biscuit is provided with an edible film coating; The gel jelly is located in the inner cavity of the hollow crispy biscuit; the edible film coating isolates the gel jelly from the hollow crispy biscuit;

In the research of the present invention, it was found that in order to achieve low-fat and low-sugar biscuits, it is necessary to reduce the content of the key ingredients butter, sucrose and low-gluten flour in the crisp biscuits. However, how to maintain the good taste and high-quality flavor of the biscuits after reduction, there are the following technologies Problems: 1. Butter, sucrose and low-gluten flour will undergo Maillard reaction at high temperatures. How to avoid the weakening of flavor characteristics after reducing this part of raw materials; 2. After butter, sucrose and low-gluten flour are mixed with egg whites, starch and Protein will be cross-linked and form unique texture characteristics during the baking process. After removal, it has led to undesirable characteristics such as dough collapse and structural instability. How to add other beneficial ingredients to maintain the high-quality taste of biscuits. In order to solve the aforementioned technical problems, the formula of the crispy biscuits, in parts by mass:

15 to 25 parts of egg liquid, 2 to 4 parts of xylitol, 2 to 4 parts of erythritol, 2 to 4 parts of monk fruit sugar, 0.01 to 0.1 parts of bamboo leaf extract; 6 to 10 parts of butter; 35 parts of whole wheat flour ~50 parts, 10-15 parts of oats, 0.2-0.5 parts of baking soda and 10% mass fraction of esterified starch.

The esterified starch is hydroxypropyl distarch phosphate (FM113) with a degree of substitution of 4.3% and acetylated distarch adipate (FM121) with a degree of substitution of 1.6%, or the mass ratio of the two is 1:(0.2~5 ) compound.

The above formula replaces sucrose with compounded xylitol, erythritol and monk fruit sugar, which reduces the calories of biscuits. Compared with xylitol, single xylitol, erythritol or monk fruit sugar has a better effect on the structure and flavor of biscuits. The effects are worse than those of sucrose. After compounding, the effect is closer to that of sucrose. On this basis, esterified starch was further introduced to replace low-gluten flour. The thermal stability, shear stability, and The elasticity, hardness, consistency, viscosity, etc. are all good. After further compounding, it can effectively form a stable cross-linked structure with xylitol, erythritol, monk fruit sugar, whole wheat flour, egg liquid, etc., and can be formed after thermal processing. Form an excellent flavor and reduce the disadvantages caused by reducing butter, sucrose and low-gluten flour. Each formula component of the invention is hydroxypropyl distarch phosphate with a degree of substitution of 4.3%, acetylated distarch adipate with a degree of substitution of 1.6%, xylitol, erythritol, monk fruit sugar, whole wheat flour, Egg liquid supports each other functionally, and has achieved new technical effects such as texture optimization and flavor optimization that have not been disclosed in the prior art. The technical effect of the combined spatial structure and cross-linking is greater than the sum of the individual components. Superior - Obtain an unexpected improvement in "quantity", a synergy of 1+1>2.

During the research of the present invention, it was found that there are the following technical difficulties in combining gel jelly with crispy biscuits: gel jelly easily loses water during storage, which easily leads to changes in the structure of the biscuits and worsens the taste. At the same time, the jelly loses its moisture after dehydration. Provides a lubricating mouthfeel and assists in swallowing. In order to solve the aforementioned technical problems, the formula of the gel jelly, in parts by mass:

5 to 8 parts of white jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh juice and 0.01 to 0.1 parts of bamboo leaf extract.

Each of the above formula components adds esterified starch. The esterified starch used is compounded of hydroxypropyl distarch phosphate with a degree of substitution of 4.8% and hydroxypropyl distarch phosphate with a degree of substitution of 3.9%. There are two different degrees of substitution. The esterified starch has high water retention properties, acid resistance, thermal stability and storage stability. They support each other functionally. It has achieved high water retention and stable no water loss during thermal processing, which is not currently available. The new technical effects disclosed by the technology, the technical effects of thermal stability and water retention of the combined jelly are superior to the sum of the individual components - an unexpected improvement in "quantity" is obtained, a synergy of 1+1>2 effect.

In order to solve the problem of dough structure deterioration caused by removing low-gluten flour, butter and sucrose, as an embodiment of the present invention, the esterified starch in the crispy biscuits is: hydroxypropyl diacetate with a degree of substitution of 4.3%. Starch phosphate and 1.6% acetylated distarch adipate. Complex esterified starch can effectively form a stable dough structure with other low-fat and low-sugar ingredients.

In order to solve the problem of liquid gel core injection caused by the tight structure of baked biscuits, as an embodiment of the present invention, the hollow crispy biscuits are obtained by bonding and fixing at least two parts with oatmeal paste; the hollow crispy biscuits are The biscuits are provided with holes for filling the core. Provide solutions for the industrialized and automated production of gel jelly crisp biscuits.

In order to further extend the storage time of biscuits and avoid the disadvantages caused by direct contact between gel jelly and biscuits, as an embodiment of the present invention, the formula of the edible film coating is, in parts by mass: chitosan 0.5 ~2 parts and 0.5~2 parts of gelatin. It achieves the stabilization effect of gel crisp biscuits stored at room temperature for 30 days. The jelly does not lose water and the biscuit structure does not deteriorate.

In order to solve the problem of high fat and high sugar in biscuits, as an embodiment of the present invention, the formula of the hollow crisp biscuits is: 15 to 25 parts of egg liquid, 2 to 4 parts of xylitol, red 2 to 4 parts of thritol, 2 to 4 parts of monk fruit sugar, 0.01 to 0.1 part of bamboo leaf extract; 6 to 10 parts of butter; 35 to 50 parts of whole wheat flour, 10 to 15 parts of oats, 15 to 24 parts of esterified starch 0.2 to 0.5 parts of baking soda. The amount of butter added was reduced, sucrose was removed, and low-gluten flour was replaced with esterified starch to achieve low-fat and low-sugar effects while maintaining the taste and flavor characteristics of the biscuits.

In order to solve the problem of dry mouthfeel and difficulty in swallowing caused by crispy biscuits, the second object of the present invention is to provide a preparation method of gel jelly-filled crispy biscuits, which includes the following steps:

Recipe for crispy biscuits, in parts by mass:

15 to 25 parts of egg liquid, 2 to 4 parts of xylitol, 2 to 4 parts of erythritol, 2 to 4 parts of monk fruit sugar, 0.01 to 0.1 parts of bamboo leaf extract; 6 to 10 parts of butter; 35 parts of whole wheat flour ~50 parts, 10-15 parts of oats, 15-24 parts of esterified starch and 0.2-0.5 parts of baking soda;

Formula of edible film, in parts by mass:

Chitosan 0.5-2 parts and gelatin 0.5-2 parts;

Gel jelly formula, in parts by mass:

5 to 8 parts of white jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh juice, 0.01 to 0.1 parts of bamboo leaf extract;

(1) Processing and shaping of dough:

S1: Mix egg liquid, xylitol, erythritol, monk fruit sugar, and bamboo leaf extract thoroughly and beat until foamy;

S2: Soften the butter at room temperature, add xylitol, erythritol, and monk fruit sugar, mix thoroughly and beat until the butter becomes lighter in color and expands to a feathery shape;

S3: Mix the mixture obtained in step S1 and step S2 and stir evenly;

S4: Mix whole wheat flour, oats, esterified starch, baking soda and the mixture obtained in step S3 evenly and knead it into a smooth dough, let it rest for 3-10 minutes, then use a mold to shape the dough, and then put it in the refrigerator for 0.5 -2h;

Among them, the mold processes the dough into the shape of a thin-walled groove and a cover. The cover is provided with a hole for core injection, and the cover matches the notch of the thin-walled groove; forming a stable hollow biscuit shape that is easy to inject gel jelly. Core, convenient for industrialization and automated production.

(2) Preparation of edible film solution:

Chitosan and gelatin are compounded according to the ratio of (0.5-2): (0.5-2), and the compounded compound is added to water according to the ratio of 4-7g/100mL water, heated, mixed and homogenized to obtain Edible film solution;

(3) Compounding of edible film coatings:

The edible film solution prepared in step (2) is coated on the inner cavity wall of the container consisting of the thin-walled groove and the lid of the dough obtained in step (1), and baked at 130-150°C for 2-8 minutes to obtain The inner cavity is equipped with an edible film-coated biscuit groove and a biscuit cover;

(4) Preparation of hollow crisp biscuits:

In order to further extend the storage time of biscuits and avoid the disadvantages caused by direct contact between gel jelly and biscuits, the biscuit grooves and biscuit covers with edible film coatings in the inner cavity obtained in step (3) are bonded with oatmeal paste. Fix and place in the oven for gradient baking: bake at 140-155℃ for 2-7min, bake at 158-168℃ for 2-7min, bake at 170-185℃ for 10-20min, and obtain a hollow crisp biscuit; achieved The stabilization effect of gel crisp biscuits stored at room temperature for 30 days, the jelly does not lose water, and the biscuit structure does not deteriorate.

(5) Gel jelly preparation and filling:

Take 5 to 8 parts of white jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh juice and 0.01 to 0.1 part of bamboo leaf extract, mix them, and add 8 to 18 times the mass of water according to the ratio of material to liquid, stir and mix After homogeneous, heat and cook until the white jelly powder is completely melted, boil for 1-5 minutes, and cool to room temperature to obtain a gel jelly solution; inject the unsolidified gel jelly solution into the hollow puff prepared in step (4) through the core hole. into the inner cavity of the biscuit, and then cool to room temperature to obtain a gel jelly-filled crisp biscuit.

The third object of the present invention is to provide the application of the aforementioned gel jelly-filled crisp biscuits in the preparation of snack biscuits.

The fourth object of the present invention is to provide the application of the gel jelly-filled crisp biscuits prepared by the aforementioned method in the preparation of snack biscuits.

[Technical effect]

1. The present invention innovates the biscuit making process and partially combines the gel jelly with the oatmeal biscuits to alleviate the dry taste. The gel part can also stick to biscuit crumbs during chewing, reducing oral discomfort. On the basis of the crispy biscuits, the biscuits can be instantly moistened in the mouth, thereby reducing consumers' boredom and difficulty in swallowing.

2. Esterify starch with different degrees of substitution to achieve changes in the structural properties of starch such as water retention, viscosity, acid resistance, thermal stability, shear stability, storage stability, consistency, elasticity, hardness, etc., to achieve compound esterification. Starch replaces low-gluten flour, which improves the problem of stable deterioration of dough structure caused by the lack of sucrose, butter and low-gluten flour; at the same time, compound low-gluten flour is added to the gel jelly to solve the problem of easy water loss during the storage of jelly. The problem of poor water retention performance.

3. Gradient baking realizes the directional control of dough gelatinization and the preforming of biscuit structure, which facilitates the filling of gel jelly and avoids the structural damage that may be caused by the infiltration of liquid raw materials into the dough. It maintains the water-retaining gel properties of jelly and biscuits. Excellent crisp texture and flavor characteristics.

4. The present invention uses an edible film to effectively avoid the water absorption of the biscuits and the water loss of the jelly during storage after the biscuits and jelly are combined, and effectively retains the crispy characteristics of the biscuits and the tender and water-filled characteristics of the jelly.

5. The present invention uses esterified starch to replace low-gluten flour, and uses erythritose and monk fruit sugar as the sugar source of biscuits, which effectively improves the flavor characteristics and taste of biscuits and jelly, improves the overall palatability, and improves The nutritional properties of biscuits highlight the attributes of low calories and high nutrition.

6. The present invention adds bamboo leaf extract to the production of biscuits, and utilizes the antioxidant, anti-aging, bacteriostatic, antipyretic, and blood sugar regulating functions of the bamboo leaf extract to improve the health care efficacy of biscuits. At the same time, the interaction between bamboo leaf extract and biscuit raw materials at high temperatures is used to effectively reduce the generation of harmful substances during the high-temperature baking process of biscuits and improve the health attributes of biscuits.

In summary, the present invention integrates biscuit baking, coating and core injection processes, and develops a new product that combines jelly with biscuits to effectively solve the disadvantages of biscuits such as being difficult to swallow and having a dry mouthfeel during eating. At the same time, erythritol and monk fruit sugar are used to replace traditional sucrose in biscuit processing, which meets the consumption needs of people losing weight; esterified starch is used to replace low-gluten flour, which changes the digestive energy supply characteristics and structural characteristics of biscuits; natural materials such as bamboo leaves are added Plant extracts reduce the generation of harmful substances during the high-temperature baking process of biscuits, reflecting more diverse and novel edible functions.

Description of drawings

Figure 1 is a sensory evaluation comparison of traditional high-sugar and high-fat biscuits, sugar-lowering and lipid-lowering biscuits without added modified starch, and biscuits prepared by adding different contents of esterified starch (FM113 or FM121) according to the present invention, where FM113 has a substitution degree of 4.3 % hydroxypropyl distarch phosphate; FM121 is acetylated distarch adipate with a degree of substitution of 1.6%.

Figure 2 is a comparison of the odor intensity and chewiness of biscuits prepared with FM113 and FM121 according to different compound ratios. The amount of mixed esterified starch compounded by FM113 and FM121 (accounting for the mass percentage of the formula raw materials) is 10%. The compound ratio on the abscissa refers to the mass ratio of FM121 and FM113. 0-1 means only FM121 is added, and 1-0 means only FM113 is added.

Figure 3 is a photo of the crisp biscuits prepared in the embodiment of the present invention.

Figure 4 is a specific comparison of the flavor, color and texture of traditional high-sugar and high-fat biscuits (traditional biscuits) and FM113 and FM121 compound esterified starch biscuits (modified starch biscuits added). The optimized FM113 and FM121 compound esterification During the preparation of starch biscuits, the amount of esterified starch FM113 or FM121 added (accounting for the mass percentage of the formula raw materials) is 10%, and the mass ratio of FM121 to FM113 is 1:1.

Figure 5 shows the optimization of the comprehensive sensory score of biscuits by gradient baking, where 160-10 represents baking at a constant temperature of 160°C for 10 minutes, and other marks can be deduced by analogy.

Figure 6 shows the gel strength optimization results of gel jelly gels with different esterified starch formulas.

Figure 7 is a photograph of the gel jelly according to the embodiment of the present invention.

Detailed ways

The sensory evaluation method in the performance testing method of the embodiment of the present invention refers to the method published by Liu Bingxue et al. in "Research on Optimization of Coarse Grain Nutrient-Fortified Cookies Formula" in Modern Rural Science and Technology; the TA.XT PlusC texture analyzer of the British Stable Micro Systems Company is used. The textural characteristics were measured in TPA mode; an Agilent gas chromatography mass spectrometer was used, SPME was used and the sampling method was used, combined with the NIST library, to identify the volatile components and calculate the odor intensity. The German AIRSENSE Portable Electronic Nose Pen3 electronic nose is used to perform fragrance analysis under a matrix of 10 odor sensors; the American ultrascan pro colorimeter is used to analyze the color difference in color difference mode.

Table 1 Sensory evaluation table of biscuits

A method for preparing gel jelly-filled crisp biscuits in an embodiment of the present invention includes the following steps:

Recipe for crispy biscuits, in parts by mass:

15 to 25 parts of egg liquid, 2 to 4 parts of xylitol, 2 to 4 parts of erythritol, 2 to 4 parts of monk fruit sugar, 0.01 to 0.1 parts of bamboo leaf extract; 6 to 10 parts of butter; 35 parts of whole wheat flour ~50 parts, 10-15 parts of oats, 15-24 parts of esterified starch and 0.2-0.5 parts of baking soda;

Formula of edible film, in parts by mass:

Chitosan 0.5-2 parts and gelatin 0.5-2 parts;

Gel jelly formula, in parts by mass:

5 to 8 parts of white jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh juice, 0.01 to 0.1 parts of bamboo leaf extract;

(1) Processing and shaping of dough:

S1: Mix egg liquid, xylitol, erythritol, monk fruit sugar, and bamboo leaf extract thoroughly and beat until foamy;

S2: Soften the butter at room temperature, add xylitol, erythritol, and monk fruit sugar, mix thoroughly and beat until the butter becomes lighter in color and expands to a feathery shape;

S3: Mix the mixture obtained in step S1 and step S2 and stir evenly;

S4: Mix whole wheat flour, oats, esterified starch, baking soda and the mixture obtained in step S3 evenly and knead it into a smooth dough, let it rest for 3-10 minutes, then use a mold to shape the dough, and then put it in the refrigerator for 0.5 -2h;

Among them, the mold processes the dough into the shape of a thin-walled groove and a cover. The cover is provided with a hole for core injection, and the cover matches the notch of the thin-walled groove; forming a stable hollow biscuit shape that is easy to inject gel jelly. Core, convenient for industrialization and automated production.

(2) Preparation of edible film solution:

Chitosan and gelatin are compounded according to the ratio of (0.5-2): (0.5-2), and the compounded compound is added to water according to the ratio of 4-7g/100mL water, heated, mixed and homogenized to obtain Edible film solution;

(3) Compounding of edible film coatings:

The edible film solution prepared in step (2) is coated on the inner cavity wall of the container composed of the thin-walled groove and the lid of the dough obtained in step (1), and baked at 140°C for 5 minutes to obtain an inner cavity with edible film-coated cookie grooves and cookie lids;

(4) Preparation of hollow crisp biscuits:

In order to further extend the storage time of biscuits and avoid the disadvantages caused by direct contact between gel jelly and biscuits, the biscuit grooves and biscuit covers with edible film coatings in the inner cavity obtained in step (3) are bonded with oatmeal paste. Fix and place in the oven for gradient baking: bake at 145°C for 5 minutes, bake at 160°C for 5 minutes, and bake at 170°C for 15 minutes. A hollow crispy biscuit is obtained; the gel crispy biscuit is stabilized when stored at room temperature for 30 days, the jelly does not lose water, and the biscuit structure does not deteriorate.

(5) Gel jelly preparation and filling:

Take 5 to 8 parts of white jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh juice and 0.01 to 0.1 part of bamboo leaf extract, mix them, and add 8 to 18 times the mass of water according to the ratio of material to liquid, stir and mix After mixing, heat and cook until the white jelly is completely melted, boil for 3 minutes, and cool to room temperature to obtain a gel jelly solution; inject the unsolidified gel jelly solution into the hollow crisp biscuit prepared in step (4) through the core injection hole. into the inner cavity, and then cooled to room temperature to obtain a gel jelly-filled crisp biscuit.

The present invention adopts the form of combining jelly and biscuits, which effectively improves the eating quality of the biscuits. With reference to the method published by Liu Bingxue et al. in Modern Rural Science and Technology, "Research on the Optimization of the Formula of Cookies fortified with Nutrient-enhanced Coarse Cereals", the sensory evaluation method is adopted to determine the quality of the new product. Compared with traditional cookies, the sensory score has been improved by 20%, and the consumer acceptability is higher. The TA. Compared with traditional cookies, the chewing properties of this product are 10% higher than traditional cookies; the German AIRSENSE Portable Electronic Nose Pen3 electronic nose was used to compare this product with traditional cookies under a matrix of 10 odor sensors. The flavor of this product The strength is increased by 15% compared with traditional cookies; the American ultrascan pro colorimeter is used to compare the color of this product with traditional cookies in color difference mode. The difference between the two is not significant, and both have a good appearance; the British Stable Micro Systems is used The company's TA. After storage for 7 days at room temperature, the biscuits showed no obvious water absorption and the jelly showed no obvious water loss. The product was in good condition.

Example 1:

A bamboo leaf-flavored gel jelly-filled crisp biscuit is characterized by being made from the following raw materials in parts by weight (g):

Butter 20, erythritose 5, monk fruit 5, eggs 56, whole wheat flour 70, hydroxypropyl distarch phosphate esterified starch 5, acetylated distarch adipate esterified starch 5, oats 30, bamboo leaves Extract 10, white jelly 25, fruit juice 50, water 200, chitosan 5, gelatin 5.

The production process is:

1) Beat the butter with a whisk, pour in erythritol, monk sugar and butter in two batches and continue to beat until the butter turns light yellow.

2) Pour the egg liquid into 1) twice, and continue to beat with butter until it turns feathery color.

3) Mix the three kinds of flour, add and beat in four times, and finally form a batter.

4) Mix 1), 2) and 3) evenly and knead it into a smooth dough. Let it rest for 5 minutes and then use a mold to shape it.

5) Place the product obtained in 4) into the refrigerator for one hour.

6) Mix chitosan and gelatin in proportion, add an appropriate amount of water, heat and mix to homogenize;

7) Coat the film solution prepared in 6) on the surface of the inner cavity wall of the dough formed in 5), and bake at 140°C for 5 minutes;

8) Fix the groove part and lid part of the biscuits formed in 7) with oatmeal paste and put them into the oven for gradient baking. Bake at 145°C for 5 minutes, 170°C for 15 minutes, and 160°C for 5 minutes.

9) Mix the white jelly, esterified starch, fresh juice and bamboo leaf extract and add appropriate amount of water. Stir and mix, then cook over low heat until the white jelly is completely melted. Boil for 3 minutes and cool.

10) Inject the unsolidified gel jelly solution prepared in 9) into the hollow of the crispy biscuit prepared in 8), and cool to room temperature to obtain a gel jelly-infused crispy biscuit.

Example 2:

A green tea flavored gel jelly-filled crisp biscuit, which is characterized by being made from the following raw materials in parts by weight (g):

Butter 10, erythritose 4, monk fruit 4, eggs 25, whole wheat flour 50, hydroxypropyl distarch phosphate esterified starch 12, acetylated distarch adipate esterified starch 13, oats 15, bamboo leaves Extract 2, white jelly powder 8, fruit juice 8, green tea powder 10, water 200, chitosan 2, gelatin 2.

The production process is:

1) Beat the butter with a whisk, pour in erythritol, monk sugar and butter in two batches and continue to beat until the butter turns light yellow.

2) Pour the egg liquid into 1) twice, and continue to beat with butter until it turns feathery color.

3) Mix the three kinds of flour, add and beat in four batches, and add an appropriate amount of tea powder to finally form a batter.

4) Mix 1), 2) and 3) evenly and knead it into a smooth dough. After letting it stand for 8 minutes, use a mold to shape it.

5) Place the product obtained in 4) into the refrigerator for 2 hours.

6) Mix chitosan and gelatin in proportion, add an appropriate amount of water, heat and mix to homogenize;

7) Coat the film solution prepared in 6) on the surface of the inner cavity wall of the dough formed in 5), and bake at 145°C for 3 minutes;

8) Fix the groove part and lid part of the biscuits formed in 7) with oatmeal paste and put them into the oven for gradient baking. Bake at 140°C for 6 minutes, 175°C for 15 minutes, and 165°C for 3 minutes.

9) Mix the white jelly, esterified starch, fresh juice, bamboo leaf extract, and green tea powder and add an appropriate amount of water. Stir and mix, then cook over low heat until the white jelly is completely melted. Boil for 4 minutes and cool.

10) Inject the unsolidified gel jelly solution prepared in 9) into the hollow of the crispy biscuit prepared in 8), and cool to room temperature to obtain a gel jelly-infused crispy biscuit.

Example 3:

A strawberry-flavored gel jelly-filled crisp biscuit is characterized by being made of the following raw materials in parts by weight (g):

Butter 8, erythritose 3, monk fruit 2, eggs 20, whole wheat flour 40, hydroxypropyl distarch phosphate esterified starch 10, acetylated distarch adipate esterified starch 10, oats 10, bamboo leaves Extract 3, white jelly 6, strawberry juice 15, water 200, chitosan 2, gelatin 1.

The production process is:

1) Beat the butter with a whisk, pour in erythritol, monk sugar and butter in two batches and continue to beat until the butter turns light yellow.

2) Pour the egg liquid into 1) twice, and continue to beat with butter until it turns feathery color.

3) Mix the three kinds of flour, add in four times and beat, and add an appropriate amount of strawberry juice, finally forming a batter.

4) Mix 1), 2) and 3) evenly and knead it into a smooth dough. After letting it stand for 5 minutes, use a mold to shape it.

5) Place the product obtained in 4) into the refrigerator for 0.5h.

6) Mix chitosan and gelatin in proportion, add an appropriate amount of water, heat and mix to homogenize;

7) Coat the film solution prepared in 6) on the surface of the inner cavity wall of the dough formed in 5), and bake at 140°C for 5 minutes;

8) Fix the groove part and lid part of the biscuits formed in 7) with oatmeal paste and put them into the oven for gradient baking. Bake at 145°C for 5 minutes, 170°C for 20 minutes, and 168°C for 5 minutes.

9) Mix the white jelly, esterified starch, strawberry juice, bamboo leaf extract, and green tea powder and add an appropriate amount of water. Stir and mix, then cook over low heat until the white jelly is completely melted. Boil for 2 minutes and cool.

10) Inject the unsolidified gel jelly solution prepared in 9) into the hollow of the crispy biscuit prepared in 8), and cool to room temperature to obtain a gel jelly-infused crispy biscuit.

Example 4: Formula optimization of crisp biscuits

Traditional cookies, sugar- and fat-reducing cookies without modified starch added, and cookies prepared with different esterified starches of the present invention were selected for quality comparison.

1. Preparation method of traditional cookies (standard sample of traditional cookies)

1) The formula is 80g low-gluten starch, 50g butter, 35g soft sugar, and one egg;

2) Mix the raw materials and beat them well, then put them into molds and refrigerate them for 40 minutes;

3) Slice the pre-cooled dough and place it on the plate;

4) Preheat the oven to 175°C for 10 minutes, put the biscuits in the oven to bake at 175°C for 10 minutes, then lower the temperature to 160°C and bake for 6 minutes.

2. Preparation method of hypoglycemic and lipid-lowering biscuits without added modified starch (control sample with changed nutritional formula):

1) The formula is 40g low-gluten flour, 40g whole wheat flour, 30g butter, 15g sugar, and one egg;

2) Mix the raw materials and beat them well, then put them into molds and refrigerate them for 40 minutes;

3) Slice the pre-cooled dough and place it on the plate;

4) Preheat the oven to 175°C for 10 minutes, put the biscuits in the oven to bake at 175°C for 10 minutes, then lower the temperature to 160°C and bake for 6 minutes.

3. Method for making biscuits prepared from the esterified starch formula of the present invention:

The formula is 20g egg liquid, 3g xylitol, 3g erythritol, 3g monk fruit sugar, 0.05g bamboo leaf extract; 6g butter ; 40g whole wheat flour, 12g oats, 0.3g baking soda and a mass fraction of 1% - 20% esterified starch, where the esterified starch is hydroxypropyl distarch phosphate (FM113) with a degree of substitution of 4.3% or acetylated distarch adipate (FM121) with a degree of substitution of 1.6%, or both according to different qualities than compounded .

S1: Mix egg liquid, xylitol, erythritol, monk fruit sugar, and bamboo leaf extract thoroughly and beat until foamy;

S2: Soften the butter at room temperature, add xylitol, erythritol, and monk fruit sugar, mix thoroughly and beat until the butter becomes lighter in color and expands to a feathery shape;

S3: Mix the mixture obtained in step S1 and step S2 and stir evenly;

S4: Mix the whole wheat flour, oats, esterified starch, baking soda and the mixture obtained in step S3 evenly and knead it into a smooth dough, let it stand for 8 minutes, then use a mold to shape the dough, and then put it in the refrigerator for 40 minutes;

S5: Preheat the oven to 175°C for 10 minutes, place the biscuits in the oven to bake at 175°C for 10 minutes, then lower the temperature to 160°C and bake for 6 minutes.

1. Comparison of the sensory evaluation of traditional high-sugar and high-fat biscuits, hypoglycemic and lipid-lowering biscuits without added modified starch, and biscuits prepared by adding different contents of esterified starch (FM113 or FM121) according to the present invention:

Figure 1 is a sensory evaluation comparison of traditional high-sugar and high-fat biscuits, sugar-lowering and lipid-lowering biscuits without added modified starch, and biscuits prepared by adding different contents of esterified starch (FM113 or FM121) according to the present invention, where FM113 has a substitution degree of 4.3 % hydroxypropyl distarch phosphate; FM121 is acetylated distarch adipate with a degree of substitution of 1.6%.

As can be seen in Figure 1, comparing the sensory evaluation results of traditional high-sugar and high-fat biscuits and low-sugar and low-fat biscuits without modified starch, it was found that whole wheat starch was used to replace part of the low-gluten flour, while reducing sugar and fat (reducing butter and soft white sugar). After the dosage), the shape, tissue state, taste and smell of the hypoglycemic and lipid-lowering biscuits without modified starch were significantly deteriorated compared with the traditional high-sugar and high-fat biscuits. It shows that after reducing butter, sucrose and low-gluten flour, the flavor characteristics are weakened, leading to undesirable characteristics such as dough collapse and unstable structure.

As can be seen from Figure 1, using the specific esterified starch formula of the present invention, especially using whole wheat flour, oats and esterified starch compound to replace low-gluten flour, it is found that when other factors remain unchanged, modified starch (esterified starch The addition amount of FM113 or FM121) has a significant impact on the sensory evaluation results of biscuits. When the addition amount of esterified starch FM113 or FM121 (accounting for the mass percentage of formula raw materials) is 10%, the sensory score of biscuits is the highest, which is basically the same as the sensory score of traditional biscuit standard samples.

2. Comparison of the odor intensity and chewiness of biscuits prepared using FM113 and FM121 according to different compound ratios:

Figure 2 is a comparison of the odor intensity and chewiness of biscuits prepared with FM113 and FM121 according to different compound ratios. The amount of mixed esterified starch compounded by FM113 and FM121 (accounting for the mass percentage of the formula raw materials) is 10%. The compound ratio on the abscissa refers to the mass ratio of FM121 and FM113. 0-1 means only FM121 is added, and 1-0 means only FM113 is added.

As can be seen from Figure 2, the compound ratio of FM113 and FM121 has a significant impact on the odor intensity and chewiness of biscuits: the odor intensity and chewiness of the compound of FM113 and FM121 are both higher than those of FM113 and FM121 alone. When the mass ratio of FM121 to FM113 is 1: (0.2~5), the odor intensity and chewiness of biscuits are significantly improved.

3. Specific comparison of flavor, color and texture between traditional high-sugar and high-fat biscuits and FM113 and FM121 compound esterified starch biscuits:

Figure 4 is a specific comparison of the flavor, color and texture of traditional high-sugar and high-fat biscuits (traditional biscuits) and FM113 and FM121 compound esterified starch biscuits (modified starch biscuits added). The optimized FM113 and FM121 compound esterification During the preparation of starch biscuits, the amount of esterified starch FM113 or FM121 added (accounting for the mass percentage of the formula raw materials) is 10%, and the mass ratio of FM121 to FM113 is 1:1.

As can be seen from Figure 4, compared with traditional high-sugar and high-fat biscuits, the flavor of the FM113 and FM121 complex esterified starch biscuits of the present invention is significantly improved; the color difference is not obvious; in terms of texture characteristics, the FM113 and FM121 complex esterified starch biscuits of the present invention have a significantly improved flavor. The hardness and elasticity of biscuits with esterified starch are reduced, while the chewiness and adhesion are improved.

In summary, esterified starch is introduced to replace low-gluten flour. The thermal stability, shear stability, elasticity, The hardness, consistency, viscosity, etc. are all good. After further compounding, it can effectively form a stable cross-linked structure with xylitol, erythritol, monk fruit sugar, whole wheat flour, egg liquid, etc., and can form an excellent cross-linked structure after thermal processing. The flavor is improved and the disadvantages caused by reducing butter, sucrose and low-gluten flour are reduced. Each formula component of the invention is hydroxypropyl distarch phosphate with a degree of substitution of 4.3%, acetylated distarch adipate with a degree of substitution of 1.6%, xylitol, erythritol, monk fruit sugar, whole wheat flour, Egg liquid supports each other functionally, and has achieved new technical effects such as texture optimization and flavor optimization that have not been disclosed in the prior art. The technical effect of the combined spatial structure and cross-linking is greater than the sum of the individual components. Superior - Obtain an unexpected improvement in "quantity", a synergy of 1+1>2.

Example 5: Gradient baking optimization

1. Method for making biscuits prepared from the esterified starch formula of the present invention:

The formula is 23g egg liquid, 3g xylitol, 3g erythritol, 3g monk fruit sugar, 0.05g bamboo leaf extract; 6g butter; 40g whole wheat flour, 12g oats, 0.3g baking soda and 10% mass fraction. Esterified starch, wherein the esterified starch is hydroxypropyl distarch phosphate (FM113) with a degree of substitution of 4.3% and acetylated distarch adipate (FM121) with a degree of substitution of 1.6%, or the mass ratio of the two is 1: 1 is obtained by compounding.

(1) Processing and shaping of dough:

S1: Mix egg liquid, xylitol, erythritol, monk fruit sugar, and bamboo leaf extract thoroughly and beat until foamy;

S2: Soften the butter at room temperature, add xylitol, erythritol, and monk fruit sugar, mix thoroughly and beat until the butter becomes lighter in color and expands to a feathery shape;

S3: Mix the mixture obtained in step S1 and step S2 and stir evenly;

S4: Mix the whole wheat flour, oats, esterified starch, baking soda and the mixture obtained in step S3 evenly and knead it into a smooth dough, let it stand for 8 minutes, then use a mold to shape the dough, and then put it in the refrigerator for 40 minutes;

Among them, the mold processes the dough into the shape of a thin-walled groove and a cover, the cover is provided with a hole for core injection, and the cover matches the notch of the thin-walled groove;

(2) Preparation of edible film solution:

Chitosan and gelatin are compounded according to the ratio of (0.5-2): (0.5-2), and the compounded compound is added to water according to the ratio of 4-7g/100mL water, heated, mixed and homogenized to obtain Edible film solution;

(3) Compounding of edible film coatings:

The edible film solution prepared in step (2) is coated on the inner cavity wall of the container consisting of the thin-walled groove and the lid of the dough obtained in step (1), and baked at 130-150°C for 2-8 minutes to obtain The inner cavity is equipped with an edible film-coated biscuit groove and a biscuit cover;

(4) Preparation of hollow crisp biscuits:

In order to further extend the storage time of biscuits and avoid the disadvantages caused by direct contact between gel jelly and biscuits, the biscuit grooves and biscuit covers with edible film coatings in the inner cavity obtained in step (3) are bonded with oatmeal paste. Fix and bake in the oven to obtain hollow crisp biscuits; the baking process includes:

Pre-baking: 140-155℃ for 2-7 minutes.

Gradient baking: 158-168℃ for 2-7min, 170-185℃ for 10-20min.

(5) Gel jelly preparation and filling:

Take 5 to 8 parts of white jelly, 1 to 5 parts of esterified starch, 5 to 8 parts of fresh juice and 0.01 to 0.1 part of bamboo leaf extract, mix them, and add 8 to 18 times the mass of water according to the ratio of material to liquid, stir and mix After homogeneous, heat and cook until the white jelly powder is completely melted, boil for 1-5 minutes, and cool to room temperature to obtain a gel jelly solution; inject the unsolidified gel jelly solution into the hollow puff prepared in step (4) through the core hole. into the inner cavity of the biscuit, and then cool to room temperature to obtain a gel jelly-filled crisp biscuit. The esterified starch is hydroxypropyl distarch phosphate (FM112) with a degree of substitution of 4.8% or hydroxypropyl distarch phosphate (FM116) with a degree of substitution of 3.9% or according to the mass ratio of FM112 and FM116: 1: (0.2~5) A compound of the two.

Optimization test:

A. Optimization of pre-baking temperature and time: Bake at a constant temperature of 140-155°C for 2-8 minutes, with the appropriate hardness of the pre-baked biscuits as the optimization goal.

B. Temperature optimization of constant temperature baking: first pre-bake with the optimized pre-baking parameters, and then bake at a constant temperature of 150-230°C for 5-30 minutes instead of gradient baking, so as to obtain a comprehensive sensory evaluation score of the biscuits: optimize the target.

C. Gradient baking optimization: First pre-bake with the optimized pre-bake parameters, and then conduct gradient baking with the following gradient baking parameters: Stage 1, constant temperature baking at 160-180°C for 10 minutes; Stage 2, 160-180°C Bake at 180°C for 5 minutes. The comprehensive sensory evaluation score of the prepared biscuits was taken as the optimization goal.

4. Optimization of comprehensive sensory scores of biscuits by gradient baking

Figure 5 shows the optimization of the comprehensive sensory score of biscuits by gradient baking. Comparative analysis demonstrates that when the pre-baking parameter is 140-155°C and baked at a constant temperature for 2-8 minutes, the hardness of the biscuits will be moderate. Under these optimized pre-baking parameters, the baking temperature is 160-180°C and the baking time is 10-20 minutes. The biscuits baked have excellent comprehensive sensory quality, with strong flavor and high-quality taste. For the subsequent addition of gel jelly, the biscuit baking mode is further optimized and the segmented baking method is selected. After pre-baking at 140-155°C for 2-8 minutes, the biscuits are basically formed and have a certain hardness. Different pre-baking temperatures and Time has certain differences in the shape of biscuits, but the texture hardness analysis shows that the difference is not very huge. A relatively stable shape can be obtained within this range, which can be used as a subsequent process for adding gel jelly. Further comparing the comprehensive sensory scores of the biscuits baked in stages one and two, it can be seen that the biscuits baked at a high temperature of 175°C for 10 minutes and then baked at 160°C for 5 minutes have the highest sensory scores, with rich aroma and moderate taste.

Example 6: Optimization of gel jelly formula

1. Gel jelly production method of the present invention

1) Formula: 8g jelly, 180g water (or fresh juice) and esterified starch with a mass fraction of 1 to 5%, in which the esterified starch is hydroxypropyl distarch phosphate (FM112) with a degree of substitution of 4.8% or a degree of substitution of 4.8%. 3.9% hydroxypropyl distarch phosphate (FM116) or a compound of FM112 and FM116 with a mass ratio of 1: (0.2-5).

2) Mix the raw materials in 1), stir and mix, heat until the white jelly is completely melted, boil for 1-5 minutes, cool to room temperature to obtain a gel jelly solution, and then cool to room temperature to obtain the gel jelly.

2. Method for making gel jelly in the control group

Referring to the gel jelly production method of the present invention, the only difference is that the addition of esterified starch is omitted.

3. Performance test method: Use the TA.

Figure 6 shows the gel strength optimization results of gel jelly gels with different esterified starch formulas. Comparative analysis demonstrates that the gel strength of gel jelly added with esterified starch is 8.6-25.9% higher than that of the control group, and has better structural stability and water retention. Further comparison of the compounded esterified starches showed that compounding of hydroxypropyl distarch phosphate with a degree of substitution of 4.8% and hydroxypropyl distarch phosphate with a degree of substitution of 3.9% can more effectively improve the gel properties of gel jelly. , obtain better gel properties, and achieve new technical effects such as texture optimization and water retention that have not been disclosed in the existing technology. The technical effect of the combined spatial structure cross-linking is superior to the sum of the individual components - — Obtain an unexpected improvement in "quantity", a synergy of 1+1>2.

The above are only preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any person familiar with the technical field can, within the technical scope disclosed in the present invention, implement the technical solutions of the present invention. Equivalent substitutions or changes of the inventive concept thereof shall be included in the protection scope of the present invention.

Claims (6)

1. A gel jelly filled crispy biscuit, characterized in that it includes a hollow crispy biscuit and a gel jelly; the inner cavity of the hollow crispy biscuit is provided with an edible film coating; the gel jelly Located in the inner cavity of the hollow crispy biscuit; the edible film coating isolates the gel jelly from the hollow crispy biscuit; Wherein, the formula of the gel jelly, in parts by mass: 5~8 parts of white jelly, 5~8 parts of fresh juice, 0.01~0.1 part of bamboo leaf extract and 1~5% esterified starch mass fraction; The formula of the hollow crisp biscuit, in parts by mass: 15 to 25 parts of egg liquid, 2 to 4 parts of xylitol, 2 to 4 parts of erythritol, 2 to 4 parts of monk fruit sugar, 0.01 to 0.1 parts of bamboo leaf extract; 6 to 10 parts of butter; 35 parts of whole wheat flour ~50 parts, 10~15 parts of oats, 0.2~0.5 parts of esterified starch with a mass fraction of 10% and baking soda; The esterified starch used in the gel jelly is compounded from hydroxypropyl distarch phosphate with a degree of substitution of 4.8% and hydroxypropyl distarch phosphate with a degree of substitution of 3.9% in a mass ratio of 1: (0.2~5) become; The esterified starch used in the hollow crispy biscuits is composed of hydroxypropyl distarch phosphate with a degree of substitution of 4.3% and acetylated distarch adipate with a degree of substitution of 1.6% in a compound ratio of 1:(0.2~5 ) mass ratio compounded. 2. The gel jelly-filled crispy biscuit according to claim 1, characterized in that the hollow crispy biscuit is obtained by bonding and fixing at least two parts with oatmeal paste; the hollow crispy biscuit is provided with Hole location for core injection. 3. The gel jelly core-infused crisp biscuit according to claim 1, characterized in that the formula of the edible film coating, in parts by mass: Chitosan 0.5~2 parts and gelatin 0.5~2 parts. 4. A method for preparing the gel jelly core-infused crispy biscuits according to claim 1, characterized in that it includes the following steps: Recipe for hollow crisp biscuits, in parts by mass: 15 to 25 parts of egg liquid, 2 to 4 parts of xylitol, 2 to 4 parts of erythritol, 2 to 4 parts of monk fruit sugar, 0.01 to 0.1 parts of bamboo leaf extract; 6 to 10 parts of butter; 35 parts of whole wheat flour ~50 parts, 10~15 parts of oats, 0.2~0.5 parts of esterified starch with a mass fraction of 10% and baking soda; Formula of edible film, in parts by mass: 0.5~2 parts of chitosan and 0.5~2 parts of gelatin; Gel jelly formula, in parts by mass: 5 to 8 parts of white jelly, 5 to 8 parts of fresh juice, 0.01 to 0.1 parts of bamboo leaf extract and 1 to 5% mass fraction of esterified starch; (1) Processing and shaping of dough: S1: Mix egg liquid, xylitol, erythritol, monk fruit sugar, and bamboo leaf extract thoroughly and beat until foamy; S2: Soften the butter at room temperature, add xylitol, erythritol, and monk fruit sugar, mix thoroughly and beat until the butter becomes lighter in color and expands to a feathery shape; S3: Mix the mixture obtained in step S1 and step S2 and stir evenly; S4: Mix whole wheat flour, oats, esterified starch, baking soda and the mixture obtained in step S3 evenly and knead it into a smooth dough, let it rest for 3-10 minutes, then use a mold to shape the dough, and then put it in the refrigerator to freeze 0.5-2 hours; Among them, the mold processes the dough into the shape of a thin-walled groove and a cover, the cover is provided with a hole for core injection, and the cover matches the notch of the thin-walled groove; (2) Preparation of edible film solution: Compound chitosan and gelatin, then add the compound to water at a ratio of 4-7g/100mL water, heat, mix and homogenize to obtain an edible film solution; (3) Compounding of edible film coating: Coat the edible film solution obtained in step (2) on the inner cavity wall of the container consisting of the thin-walled groove and the lid of the dough obtained in step (1), and bake at 130-150°C for 2-8 minutes. Obtain a biscuit groove and a biscuit cover with an edible film coating in the inner cavity; (4) Preparation of hollow crisp biscuits: The biscuit grooves and biscuit covers with edible film coating in the inner cavity obtained in step (3) are glued and fixed with oatmeal paste, and placed in the oven for baking: 140-155 ℃ for 2-7 minutes , bake at 170-185 ℃ for 10 minutes, and bake at 160 ℃ for 5 minutes to obtain a hollow crisp biscuit; (5) Gel jelly preparation and filling: Take 5 to 8 parts of white jelly, esterified starch with a mass fraction of 1 to 5%, 5 to 8 parts of fresh juice and 0.01 to 0.1 parts of bamboo leaf extract and mix them; and add 8 to 18 times the mass according to the ratio of material to liquid. Clean water, stir and mix well, then heat until the white jelly is completely melted, boil for 1-5 minutes, and cool to room temperature to obtain a gel jelly solution; inject the unsolidified gel jelly solution through the injection core hole into step (4) to prepare into the inner cavity of the hollow crisp biscuit, and then cool to room temperature to obtain the gel jelly-filled crisp biscuit; In step (4), the oven baking parameters are: bake at 140-155°C for 2-7 minutes, bake at 170-185°C for 10 minutes, and bake at 160°C for 5 minutes. 5. Application of the gel jelly-filled crisp biscuit according to any one of claims 1 to 3 in the preparation of snack biscuits. 6. Application of the method of claim 4 in the preparation of snack biscuits.