Dragon fruit biscuit

A dragon fruit and biscuit technology, applied in baking, baked food, food science, etc., can solve the problems that biscuits cannot meet the needs of modern consumers, achieve unique fruit taste, low production cost, and increase added value

Inactive Publication Date: 2017-01-04
孔令娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a dragon fruit biscuit to solve the problem of how to increase the added value of the dragon fruit because the current biscuits can no longer meet the needs of modern consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0057] The preparation method of described dragon fruit biscuit comprises the following steps:

[0058] S1: Peel and wash freshly picked pitayas that are half-ripe, to obtain pitaya pulp, add 150-300 parts of water to the pitaya pulp, make pitaya pulp, and obtain pitaya juice after filtering;

[0059] S2: Mix flour, walnut powder, collagen powder, sugar, flavoring agent, leavening agent, leavening agent, emulsifier, and 300-400 parts of water to form a homogeneous mixture, and ferment at room temperature for 12-18 hours to obtain fabric;

[0060] The preparation method of described collagen powder, comprises the following steps:

[0061] S21: Wash and pulverize the chicken skin, add 16%-22% KCl solution 8-12 times the weight of the chicken skin and soak for 3-5 hours, centrifuge to collect the precipitate, wash the precipitate, and sterilize with damp heat at 142-148°C for 8-10 minutes to obtain crude Collagen fibers;

[0062] S22: Use sodium carbonate to adjust the thick c...

Embodiment 1

[0075] A kind of dragon fruit biscuit, take weight part as unit, comprise following raw material: 250 parts of flour, 200 parts of dragon fruit pulp, 36 parts of walnut powder, 13 parts of collagen powder, 6 parts of Chinese herbal medicine preparation, 18 parts of edible vegetable oils, 21 parts of sugar, 5 parts of flavoring agent, 2 parts of vitamin, 2 parts of amino acid, 2 parts of trace element, 4 parts of leavening agent, 3 parts of leavening agent, 1 part of emulsifier, 0.9 part of flavoring agent, 0.9 part of flavoring agent;

[0076] The Chinese herbal medicine preparation includes the following raw materials in parts by weight: 24 parts of hawthorn, 16 parts of astragalus, 26 parts of licorice, 22 parts of tangerine peel, 15 parts of codonopsis, 14 parts of Magnolia officinalis, 11 parts of clove, 19 parts of mugwort leaves, and 15 parts of red bayberry , Schisandra 12 parts;

[0077] The sugar is in parts by weight and consists of the following components: 6 parts ...

Embodiment 2

[0104] A dragon fruit biscuit, in parts by weight, comprising the following raw materials: 200 parts of flour, 80 parts of dragon fruit pulp, 32 parts of walnut powder, 10 parts of collagen powder, 4 parts of Chinese herbal medicine preparations, 12 parts of edible vegetable oil, 14 parts of sugar, 4 parts of flavoring agent, 2 parts of vitamin, 2 parts of amino acid, 2 parts of trace element, 3 parts of leavening agent, 2 parts of leavening agent, 1 part of emulsifier, 0.6 part of flavoring agent, 0.6 part of flavoring agent;

[0105] The Chinese herbal medicine preparation includes the following raw materials in parts by weight: 20 parts of hawthorn, 14 parts of astragalus, 24 parts of licorice, 20 parts of tangerine peel, 14 parts of codonopsis, 12 parts of Magnolia officinalis, 10 parts of clove, 16 parts of mugwort leaves, and 9 parts of red bayberry , 8 parts of schisandra;

[0106] The sugar is in parts by weight and consists of the following components: 3 parts of brow...

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PUM

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Abstract

The invention relates to a dragon fruit biscuit. The dragon fruit biscuit comprises the following raw materials in parts by weight: 200 to 300 parts of flour, 80 to 120 parts of dragon fruit pulp, 32 to 42 parts of walnut meal, 10 to 16 parts of collagen protein powder, 4 to 8 parts of Chinese herbal medicine preparation, 12 to 24 parts of edible plant oil, 14 to 28 parts of sugar, 4 to 6 parts of blending agent, 2 to 3 parts of vitamins, 2 to 3 parts of amino acids, 2 to 3 parts of trace elements, 3 to 5 parts of swelling agent, 2 to 4 parts of fermenting agent, 1 to 2 parts of emulsifier, 0.6 to 1.2 parts of sweetening agent, and 0.6 to 1.2 parts of flavoring agent. The dragon fruit biscuit has the characteristics that the particular fruit flavor is realized, and the rich nutrients are contained; the obvious health-care efficiency of promoting digestion is realized, and the requirements of consumers are met; the dragon fruit biscuit is especially suitable for old people with poor intestines and stomach function and difficulty in digestion; the industry chain of dragon fruit can be extended, and the additional value is increased.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a dragon fruit biscuit. Background technique [0002] Biscuits are loose or crunchy foods made from flour and baked with sugar, oil and other auxiliary materials. However, with the improvement of people's living standards and increasing health awareness, the current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of biscuits, adding some substances beneficial to human health in an appropriate amount has become a new development direction of the biscuit industry. [0003] Dragon fruit, also known as green dragon fruit and red dragon fruit, is named for its fleshy scales resembling the outer scales of a dragon. It is the fruit of the plant of the genus Trigonum in the cactus family. It is native to Central America and is one of the famous fruits in the tropics and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/24A21D2/26A21D2/02
CPCA21D2/36A21D2/02A21D2/181A21D2/245A21D2/261A21D2/366
Inventor 孔令娇
Owner 孔令娇
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