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Pitaya flavor sandwich biscuit

A technology for sandwich biscuits and dragon fruit, which is applied in baking, baked goods, food science and other directions, can solve the problems of high sugar content, single taste of biscuits, and single nutrition, etc., and achieve the effects of good taste, enhanced blood vessel elasticity, and comprehensive nutrition.

Inactive Publication Date: 2016-08-17
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. Traditionally produced biscuits have a single taste and single nutrition, and some have high sugar content. Eating too much will be harmful to health Cause certain adverse effects, so the production of a new, high-quality, high-nutrition biscuit will play a good role in promoting people's lives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A dragon fruit-flavored sandwich biscuit, made of the following raw materials in parts by weight: 55 parts of buckwheat flour, 33 parts of papaya powder, 8 parts of butter, 3 parts of white sugar, 5 parts of cream, 4 parts of edible gelatin, and 3 parts of whey powder , 0.9 parts of table salt, 1.0 parts of ammonium bicarbonate, 0.6 parts of baking soda, 5 parts of baking powder, 2 parts of food additives, 33 parts of dragon fruit jam.

[0020] The food additive is prepared by mixing tea polyphenols, benzoic acid and its sodium salt in a mass ratio of 1:1.

[0021] Described pitaya jam is made of the following raw materials by weight: 25 parts of dragon fruit, 6 parts of edible acid vinegar, 2 parts of cellulase, 1 part of pectinase, 2 parts of glucose syrup, 4 parts of corn syrup, 2.2 parts of honey, 2 parts of pine pollen, 1 part of lotus seed powder, 2 parts of xanthan gum, 2.5 parts of malic acid.

[0022] The preparation method of described pitaya jam:

[0023] (...

Embodiment 2

[0031] Embodiment 2 is different from embodiment 1 in that the parts by weight of raw materials in the dragon fruit flavor sandwich biscuit and dragon fruit jam are different, and other conditions are all the same.

[0032] A dragon fruit-flavored sandwich biscuit, made of the following raw materials in parts by weight: 58 parts of buckwheat flour, 34 parts of papaya powder, 7 parts of butter, 5 parts of white sugar, 7 parts of cream, 4 parts of edible gelatin, and 3 parts of whey powder , 0.9 parts of table salt, 1.1 parts of ammonium bicarbonate, 0.7 parts of baking soda, 4 parts of baking powder, 2 parts of food additives, 33 parts of dragon fruit jam.

[0033] Described pitaya jam is made of the following raw materials by weight: 27 parts of dragon fruit, 6 parts of edible acid vinegar, 2 parts of cellulase, 1 part of pectinase, 2 parts of glucose syrup, 3 parts of corn syrup, 1.2 parts of honey, 2 parts of pine pollen, 1.1 parts of lotus seed powder, 2 parts of xanthan gu...

Embodiment 3

[0035] The difference between embodiment 3 and embodiment 1 is that the parts by weight of raw materials in the dragon fruit flavor sandwich biscuit and dragon fruit jam are different, and other conditions are all the same.

[0036] A dragon fruit-flavored sandwich biscuit, made of the following raw materials in parts by weight: 59 parts of buckwheat flour, 8 parts of butter, 5 parts of white sugar, 6 parts of edible gelatin, 1.2 parts of table salt, 0.9 parts of baking soda, 8 parts of baking powder, 3 parts of food additives, 38 parts of dragon fruit jam.

[0037] Described pitaya jam is made of the following raw materials by weight: 28 parts of dragon fruit, 8 parts of edible acid vinegar, 3 parts of cellulase, 2 parts of pectinase, 3 parts of glucose syrup, 4 parts of corn syrup, 2.2 parts of honey, 2.6 parts of pine pollen, 1.5 parts of lotus seed powder, 3 parts of xanthan gum, 3.3 parts of malic acid.

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PUM

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Abstract

The invention provides a pitaya flavor sandwich biscuit. The pitaya flavor sandwich biscuit is prepared from the following raw materials in parts by weight: 55-59 parts of buckwheat flour, 33-35 parts of papaya powder, 6-8 parts of butter, 3-5 parts of white granulated sugar, 5-9 parts of cream, 4-6 parts of edible gelatin, 3-6 part of whey powder, 0.9-1.2 parts of table salt, 1.0-1.5 parts of ammonium hydrogen carbonate, 0.6-0.9 part of sodium bicarbonate, 4-8 parts of ferment powder, 2-3 parts of food additive and 33-38 parts of pitaya jam. The pitaya flavor sandwich biscuit utilizes the buckwheat flour and the papaya powder as the main materials, and adds various raw materials such as the butter, the black tea powder, the edible gelatin and the whey powder, and the prepared biscuit has mellow and normal fragrance, comprehensive nutrition, absorption easiness, crisp and tender mouthfeel, safety and healthiness; a preparation method is simple; and industrial production is easy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dragon fruit-flavored sandwich biscuit. Background technique [0002] Traditional biscuits are loose or crunchy foods processed from wheat flour as the main raw material. However, in the processing technology with wheat flour as the main raw material, many nutrients will be lost due to excessive pursuit of processing precision. In addition, the content of lysine in wheat flour protein is low, which also affects the nutritional value of biscuits, and some consumers are not interested in wheat flour or Gluten can produce allergy symptoms. With the formation of the concept of healthy diet consumption and the advent of various health foods, traditional biscuits have also begun to develop in the direction of nutrition and health care. [0003] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. Traditionally produced biscu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/00A21D2/36A21D2/34A21D2/26
CPCA21D2/26A21D2/34A21D2/36
Inventor 王茉
Owner ANHUI JIHONG FOOD
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