The invention discloses a selenium-enriched nutritious biscuit of mulberry wine residue and its production method. The mulberry wine residue separated by pressing is dried at 35-55 degrees C to remove volatile acid, then the mulberry wine residue powder is prepared by quick-freezing, vacuum freeze-drying and ultra-fine grinding, and is sealed and kept away from light at 4 degrees C; the selenium-enriched red rice is obtained by crushing and ultra-fine grinding to prepare selenium-enriched red rice powder; the selenium-enriched black tea is placed. Selenium-enriched black tea extract was extracted in hot water, filtered and made into Selenium-enriched black tea extract; finally, mulberry wine residue powder and Selenium-enriched red rice powder were mixed evenly, then Selenium-enriched black tea extract and auxiliary materials and water were added, stirred and blended evenly, and pressed to prepare cake billet; the cake billet was heated up to 120-180 degrees C, baked at constant temperature for 5-20 minutes, then cooled to 90-115 degrees C, baked for 5-20 minutes, cooled and packaged immediately. The red rice biscuit with selenium-rich mulberry wine residue is crisp and delicious, has good color, aroma, anthocyanin, protein, chlorophyll and trace element selenium, and is rich in nutrition. The biscuit has the functions of Wu Fangmai, nourishing stomach and kidney, and enhancing human immunity, and has good industrialization prospects.
【技术实现步骤摘要】
一种桑葚酒渣富硒营养饼干及其生产方法
本专利技术涉及一种桑葚酒渣富硒营养饼干及其生产方法,属于食品加工领域。
技术介绍
桑葚酒渣中富含花色苷、黄酮醇、酚酸等多种活性成分。研究表明,桑葚酒渣花色苷具有防止脑神经老化、降血糖、降血脂、抗氧化、抗癌和增强机体免疫力等多种生物活性功能。目前,桑葚酒酿造过程中产生的大量酒渣仍被用作肥料或动物饲料。桑葚酒渣中含有大量的花色苷,为桑葚果酒酿造中重要副产物,并未得到充分利用,造成巨大资源浪费。因此,提高桑葚酒渣资源的综合利用率,可大大提高其应用和经济价值。红米属于特种米中的有色米,因其表皮为红色而得名红米可滋补肝肾,多膳食纤维,有补血补气功能。富硒红米富含白糙米所缺乏的硒元素、花青素、维生素C及强心甙等特殊成分。湖北恩施和长阳县是我国高硒地带,该地区栽培的红米为富硒红米。长阳高山富硒红茶中平均硒含量为5.8μg/100g,富硒红茶中的硒主要以有机态存在,是非常安全的补硒产品,具有降血糖和血脂、防止心血管疾病、防动脉硬化、防衰老等功效,是天然的抗氧化剂和新型保健品的绿色原料。专利(申请号CN201510619587.9,公开号CN105230717A)公开了一种鱼籽健脑富硒红米饼干及其制备方法,其原料为:富硒红米、海带、菊花、螃蟹壳粉、玉米油、鱼籽、香肠、迷迭香、木芙蓉花、麦冬、莱菔子、食盐、水适量。该专利所述的生产方法制备的饼干具有中草药味,适宜胃胀气、记忆力下降等特殊人群。专利(申请号CN201510497751.3,公开号CN201510497751.3)公开了一种桑葚饼干制品及其制备工艺,所用原料为:桑葚果渣、桑葚果 ...
【技术保护点】
1.一种桑葚酒渣富硒营养饼干的生产方法,其特征在于,包括如下步骤:(1)取压榨分离的桑葚酒渣,于35~55℃下烘干以去除挥发酸,再经速冻、真空冷冻干燥、超微粉碎制得桑葚酒渣粉料,并于4℃下密封避光保存;(2)取富硒红米,经粗粉碎、超微粉碎制得富硒红米粉;(3)将富硒红茶置于热水中浸提,过滤,制成富硒红茶浸提液;(4)将步骤(1)制得桑葚酒渣粉料和步骤(2)制得富硒红米粉混合均匀,再加入步骤(3)得到的富硒红茶浸提液及辅料和水,搅拌混匀,冲压成型制备饼坯;(5)将步骤(4)制备的饼坯升温至120~180℃,恒温烘烤5~20min,再降温至90~115℃,烘烤5~20min,冷却,包装,即得。
【技术特征摘要】
1.一种桑葚酒渣富硒营养饼干的生产方法,其特征在于,包括如下步骤:(1)取压榨分离的桑葚酒渣,于35~55℃下烘干以去除挥发酸,再经速冻、真空冷冻干燥、超微粉碎制得桑葚酒渣粉料,并于4℃下密封避光保存;(2)取富硒红米,经粗粉碎、超微粉碎制得富硒红米粉;(3)将富硒红茶置于热水中浸提,过滤,制成富硒红茶浸提液;(4)将步骤(1)制得桑葚酒渣粉料和步骤(2)制得富硒红米粉混合均匀,再加入步骤(3)得到的富硒红茶浸提液及辅料和水,搅拌混匀,冲压成型制备饼坯;(5)将步骤(4)制备的饼坯升温至120~180℃,恒温烘烤5~20min,再降温至90~115℃,烘烤5~20min,冷却,包装,即得。2.根据权利要求1所述的桑葚酒渣富硒营养饼干的生产方法,其特征在于步,骤(1)中,速冻于温度-30℃以下的超低温冷库中速冻2~10小时。3.根据权利要求1所述的桑葚酒渣富硒营养饼干的生产方法,其特征在于,步骤(1)中,真空冷冻干燥在真空度为-0.01~-0.09MPa、温度-40℃以下的条件下,物料厚度为2~3cm,干燥2~10小时,使桑葚酒渣的干基含水率不高于7%。4.根据权利要求1所述的桑葚酒渣富...
【专利技术属性】
技术研发人员:张丽霞,周晓杰,范龚健,王帆,
申请(专利权)人:江苏省农业科学院,
类型:发明
国别省市:江苏,32
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