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Method for producing pineapple bran food fibre cookies

A technology of pineapple peel residue and food fiber, which is applied in the fields of food science, bakery food, food preparation, etc., can solve the problems of waste of biological resources, short shelf life, intolerant storage, etc., and achieves easy portability, long storage period, and convenient consumption. Effect

Inactive Publication Date: 2012-02-29
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pineapple fruit is not resistant to storage, and the shelf life is very short after it is fully mature. It is mainly sold fresh. Pineapple products are mainly concentrated pineapple juice, canned pineapple in syrup, etc. During the processing process, 50%-60% of the pineapple peel The slag is discarded by the processing factory. Some of these wastes are used as feed, and some of them are directly treated as garbage. Pineapple husk contains a lot of dietary fiber, but there is a lack of research on the utilization of pineapple husk dietary fiber in China. waste, and it is a great pollution to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of pineapple pomace: inspection and selection, impurity removal: remove the dirty parts, sand, stones, weeds and other impurities in the pineapple pomace, wash the pineapple pomace with clean water, and dry in the sun. Pulverizing with a pulverizer; passing the pulverized pineapple peel powder through a 120-mesh sieve to obtain the pineapple peel powder. Kneading dough: Stir the raw and auxiliary materials such as flour, milk powder, pineapple peel powder, etc. evenly, and add leavening agent after 10 minutes of kneading time. During kneading, the temperature of the dough was controlled at 32°C, and the water content of the dough was controlled at 25%. The whole mixing process takes about 20 minutes. After the dough is prepared, let it stand for 15 minutes, and then roll it several times, usually 12 times. When the dough is rolled, it is folded and rotated at an angle of 90° for many times, and the tension on the dough tends to be consistent. The rolled d...

Embodiment 2

[0036] Preparation of pineapple peel powder: inspection and selection, impurity removal: remove the dirty parts, sand, stones, weeds and other impurities in the pineapple peel, wash the pineapple peel with clean water, and dry in the sun. Pulverizing with a pulverizer; passing the pulverized pineapple peel powder through a 140-mesh sieve to obtain the pineapple peel powder. Kneading dough: Stir the raw and auxiliary materials such as flour, milk powder, pineapple peel residue powder evenly, and add leavening agent after 15 minutes of kneading time. During kneading, the temperature of the dough was controlled at 35°C, and the water content of the dough was controlled at 22%. The whole mixing process takes about 25 minutes. After the dough has been prepared, let it stand for 15 minutes, and then roll it several times, usually 15 times. When the dough is rolled, it is folded and rotated at an angle of 90° for many times, so that the tension on the dough sheet tends to be consis...

Embodiment 3

[0038]Preparation of pineapple peel powder: inspection and selection, impurity removal: remove the dirty part, sand, stones, weeds and other impurities in the pineapple peel, wash the pineapple peel with clean water, and dry in the sun. Pulverize with a pulverizer; pass the crushed pineapple peel powder through a 160-mesh sieve to obtain the pineapple peel powder. Kneading dough: Stir the raw and auxiliary materials such as flour, milk powder, and pineapple peel powder evenly, and add leavening agent after 13 minutes of kneading time. During kneading, the temperature of the dough was controlled at 36°C, and the water content of the dough was controlled at 24%. The whole mixing process takes about 30 minutes. After the dough is prepared, let it stand for 15 minutes, and then roll it several times, usually 12 times. When the dough is rolled, it is folded and rotated at an angle of 90° for many times, so that the tension on the dough sheet tends to be consistent. The rolled do...

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Abstract

The invention relates to a method for producing a pineapple bran food fiber biscuit. The pineapple bran food fiber is used as the raw material, the raw material and other primary auxiliary materials are mixed into dough, then the dough is rolled and roasted to obtain the pineapple bran food fiber biscuit. The pineapple bran food fiber biscuit is health-care food with the advantages of good taste,convenience and high nutrition as well as functions of preventing constipation and hemorrhoids, losing weight, preventing colorectal cancer and rectal cancer, decreasing blood fat, preventing coronary heart disease, curing intestinal polyps, preventing and curing gall-stone, and improving the diabetes symptom, and the like. The pineapple bran food fiber biscuit has a mixed smell of the pineapple bran and butter fat or plat fat, genuine flavor, delicateness, smoothness and good taste. The application of the invention makes the development of the pineapple bran as an abundant resource possible,thereby having obvious economic and social benefit.

Description

technical field [0001] The invention belongs to a production method of pineapple skin dregs dietary fiber biscuit. Background technique [0002] Pineapple, also known as pineapple, is planted in Guangdong, Guangxi, and Hainan in my country. In 2004, the world's pineapple output exceeded 15 million tons. The pineapple fruit is not resistant to storage, and the shelf life is very short after it is fully mature. It is mainly sold fresh. Pineapple products are mainly concentrated pineapple juice, canned pineapple in syrup, etc. During the processing process, 50%-60% of the pineapple peel The slag is discarded by the processing factory. Some of these wastes are used as feed, and some of them are directly treated as garbage. Pineapple husk contains a lot of dietary fiber, but there is a lack of research on the utilization of pineapple husk dietary fiber in China. waste, and it is a great pollution to the environment. [0003] Pineapples are mainly produced in Guangdong and Haina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D13/08A23L1/212A23L1/29A23L1/308A23L33/22
Inventor 王维民谌素华杨锡洪陈良叶日英韩兆轩林慧
Owner GUANGDONG OCEAN UNIVERSITY
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