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A kind of preparation method of wine fermented grains dietary fiber biscuit

A technology of wine grains and biscuits, which is applied in the field of preparation of jujube wine grains biscuits, which can solve the problems such as the decline in the quality of wine grains biscuits, and achieve the effects of excellent sensory quality, good development prospects, and delicious taste

Active Publication Date: 2018-09-11
安徽九五之尊医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are also corresponding reports on making biscuits with wine grains as raw materials. Although these reports report how to use wine grains to make biscuits, realize the recycling of wine grains, and open up new ways and methods for the development and utilization of wine processing waste, but Because wine grains are rich in crude protein, crude fiber and other substances that affect the taste of food, it is easy to cause the quality of wine grains biscuits to decline. The existing wine grains biscuits need to be further improved in terms of taste and quality

Method used

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  • A kind of preparation method of wine fermented grains dietary fiber biscuit

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Effect test

Embodiment 1

[0023] A preparation method of jujube wine fermented grain fiber biscuits, according to the following preparation steps:

[0024] (1) Pretreatment of raw materials: Homogenize the red date wine grains with a colloid mill and spread them in an oven to bake. The thickness of the wine grains is 2mm, at 50°C for about 5 hours, and after it is cooled to room temperature, the water activity (A W ) 0.85, pH 4.5, sealed and stored at 4°C, for later use; the red jujube wine fermented grains is made by chopping 2 jin of Xinjiang Hotan jujubes and boiling them for 2-4 times to fully dissolve the sugar, adjusting the sugar content to 28.5° with sucrose, and warming water at 37°C Add fruit wine yeast and stir to activate in advance, ferment at 20°C for 10-12 days, wait for the alcohol content to be 15-16 degrees, and the sugar content to be 12-13° to stop the fermentation, and the solid residue obtained is jujube wine fermented grains;

[0025] (2) Raw material preparation: put the butter ...

Embodiment 2

[0037] A preparation method of jujube wine fermented grain fiber biscuits, according to the following preparation steps:

[0038] (1) Pretreatment of raw materials: Homogenize the red date wine grains with a colloid mill and spread them in an oven to bake. The thickness of the wine grains is 2mm, at 50°C for about 3 hours, and after it is cooled to room temperature, the water activity (A W ) 0.35-0.5, pH 5, sealed and stored at 4°C, for later use; the red jujube wine fermented grains are chopped Xinjiang Hotan jujube and boiled for 2-4 times to fully dissolve the sugar, adjust the sugar content to 28.5° with sucrose, and warm water at 37°C Add fruit wine yeast and stir to activate in advance, ferment at 20°C for 10-12 days, wait for the alcohol content to be 15-16 degrees, and the sugar content to be 12-13° to stop the fermentation, and the solid residue obtained is jujube wine fermented grains;

[0039](2) Raw material equipment: Put the butter at room temperature in advance ...

Embodiment 3

[0046] A preparation method of jujube wine fermented grain fiber biscuits, according to the following preparation steps:

[0047] (1) Pretreatment of raw materials: Homogenize the red date wine grains with a colloid mill and spread them in an oven to bake. The thickness of the wine grains is 2mm, at 50°C for about 4 hours, and after it is cooled to room temperature, the water activity (A W ) 0.6-0.8, pH 5.5, sealed and stored at 4°C, for later use; the red jujube wine fermented grains is made by chopping Xinjiang Hotan jujubes and boiling them for 2-4 times to fully dissolve the sugar, adjusting the sugar content to 28.5° with sucrose, and warming water at 37°C Add fruit wine yeast and stir to activate in advance, ferment at 20°C for 10-12 days, wait for the alcohol content to be 15-16 degrees, and the sugar content to be 12-13° to stop the fermentation, and the solid residue obtained is jujube wine fermented grains;

[0048] (2) Raw material equipment: put the butter at room ...

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Abstract

Disclosed is a preparation method of a red date fermented grain fiber biscuit. The method comprises the steps of raw material pretreatment, raw material preparation, butter whipping, dough making formation and baking, and is characterized in that red date fermented grains are dried to enable water activity (Aw) to be greater than 0.32 and smaller than 0.90 and PH to be greater than 4.47 and smaller than 5.56 in the raw material pretreatment step. Compared to a conventional red date biscuit, the red date biscuit prepared by use of the preparation method has a strong bouquet flavor, is aromatic and tasty and is richer and more unique in flavor. At the same time, no artificial essence is added to the red date biscuit, and the red date biscuit tastes delicious, is fine in mouth feel and is light and crisp. In particular, the shelf life of the red date biscuit is long, and the shelf life can be as long as one year without deterioration in absence of a vacuum package.

Description

technical field [0001] The invention relates to the preparation of a red date biscuit, in particular to a preparation method of a red date wine fermented grain biscuit. Background technique [0002] The fermented grains are rich in nutrients, including more than 10 kinds of amino acids. After the jujube wine is fermented, most of the fermented grains are unsaturated fatty acids, and the remaining polysaccharides in the fermented grains have the highest content of resistant starch and cellulose. Vitamin B complex, vitamin E and other minerals have great utilization value. At present, there are corresponding reports on making biscuits with wine grains as raw materials. Although these reports report how to use wine grains to make biscuits, realize the recycling of wine grains, and open up new ways and methods for the development and utilization of wine processing waste, but Because the wine grains are rich in crude protein, crude fiber and other substances that affect the tast...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36
Inventor 陈林温顺平曲留柱姚拥军王小玉贾天洪
Owner 安徽九五之尊医疗科技有限公司
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