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Dendrobium stem and blueberry flavored biscuits and preparation method thereof

The technology of dendrobium and biscuits is applied in the field of dendrobium blueberry flavored biscuits and the preparation thereof, which can solve the problems of reduced activity, destruction of polysaccharide and anthocyanin structures, insufficient utilization of raw materials of dendrobium and blueberry, etc., and achieves the effects of enhanced efficacy and rich nutrition.

Inactive Publication Date: 2017-05-17
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the beverage contains some active ingredients of dendrobium and blueberry, ① it is difficult to reflect the natural color, taste, taste and flavor of dendrobium and blueberry raw materials; ② the raw materials of dendrobium and blueberry are not fully utilized
[0017] (2) In the existing literature, although there have been reports about making biscuits with dendrobium or blueberry as raw materials, there is no biscuit made with dendrobium and blueberry as raw materials at the same time
[0018] (3) When making biscuits with dendrobium and blueberry as raw materials, if only simple raw materials are mixed, the natural color, taste, texture and flavor of dendrobium and blueberry cannot be reflected
Blueberry itself is acidic, and its anthocyanins have strong stability under acidic and low temperature conditions, but poor stability under neutral and alkaline conditions, and high temperature (above 80°C) conditions (Xu Meiling, Zhao Deqing. Blueberry Flower Study on extraction and physical and chemical properties of anthocyanins[J]. Food Research and Development, 2008, 29(9):187-189; Yao Yurong. Extraction, purification, stability and antioxidant activity of anthocyanins from purple sweet potato[D] . Hebei Agricultural University, 2009.)
It can be seen that simply combining Dendrobium and blueberry raw materials will destroy the structure of polysaccharides and anthocyanins, resulting in a decrease in their activity or even a complete loss
In addition, the high temperature during biscuit baking also makes polysaccharides and anthocyanins easily destroyed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1 (control group)

[0040] (1) Dendrobium blueberry mixed biscuit embryo production: flour 100 g, fresh fringed Dendrobium stems, leaves and flowers crushed by a beater, the dendrobium pulp obtained by filtering through a filter, 60 g of filtrate and filter residue, and fresh highbush blueberry fruit beaten 60 g of the filtrate and filter residue obtained by filtering the blueberry pulp crushed by a machine, 20 g of butter, 5 g of salad oil, 20 g of sugar, 8 g of milk powder, 2 g of baking powder, 0.5 g of salt, 25 g of water, eggs 5g.

[0041] (2) Forming: Put the biscuit embryo in the mold and extrude it.

[0042] (4) Baking: bake at 220°C for 15 minutes.

[0043] (5) Sensory evaluation: 10 test participants evaluated the biscuit products. The results showed that the dendrobium and blueberry had no original color, taste, texture and flavor, the creamy taste was light, the sweetness was light, and it was crispy.

[0044] (6) Polysaccharide content of Den...

Embodiment 2

[0047] (1) Dendrobium biscuit embryo production: 100 g flour, 10 g dendrobium pulp made from fresh stems, leaves and flowers crushed by a beater, 10 g butter, 5 g salad oil, 20 g sugar, 8 g milk powder, Baking powder 2 g, salt 0.5 g, water 30 g, honey 8 g.

[0048] (2) Blueberry biscuit embryo production: 100 g flour, 10 g blueberry pulp made from fresh rabbit-eye blueberry fruit crushed by a beater, 10 g butter, 5 g salad oil, 20 g sugar, 8 g milk powder, and 2 baking powder g, 0.5 g of salt, 30 g of water, 2 g of dried wolfberry.

[0049] (3) Forming: stack the dendrobium biscuit embryos and blueberry biscuit embryos in a mold and extrude them into shape.

[0050] (4) Baking: bake at 110°C for 30 minutes, and at 150°C for 20 minutes.

[0051] (5) Sensory evaluation: 10 test participants evaluated the biscuit products. The results showed that Dendrobium and blueberry were lighter in color, taste, texture and flavor, lighter in creaminess, lighter in sweetness, and crispy. ...

Embodiment 3

[0055] (1) Dendrobium biscuit embryo production: 100 g of flour, 60 g of filtrate and filter residue obtained by crushing fresh fringed stems, leaves and flowers of Dendrobium with a beater, 60 g of filtrate and filter residue, 10 g of butter, 5 g of salad oil, 20 g of sugar, 8 g of milk powder, 2 g of baking powder, 0.5 g of salt, 25 g of water, and 2 g of eggs.

[0056] (2) Production of blueberry biscuit embryos: 100 g of flour, 60 g of filtrate and filter residue obtained by crushing fresh highbush blueberry fruit through a beater, 60 g of filtrate and filter residue, 10 g of butter, 5 g of salad oil, and 20 g of sugar , milk powder 8 g, baking powder 2 g, salt 0.5 g, water 25 g, cranberry 4 g.

[0057] (3) Forming: stack the dendrobium biscuit embryos and blueberry biscuit embryos in a mold and extrude them into shape.

[0058] (4) Baking: bake at 110°C for 35 minutes, and at 170°C for 15 minutes.

[0059] (5) Sensory evaluation: 10 test participants evaluated the biscu...

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Abstract

The invention discloses dendrobium stem and blueberry flavored biscuits and a preparation method thereof. The preparation method comprises the following steps of (1) making dendrobium stem biscuit blanks; (2) making blueberry biscuit blanks; (3) putting the dendrobium stem biscuit blanks and the blueberry biscuit blanks in molds in a stacking manner, and performing extrusion shaping; and (4) performing low-temperature multistage baking on the shaped biscuit blanks, performing baking at 110-140 DEG C for 30-40min, and performing baking at 140-170 DEG C for 15-30min. The dendrobium stem and blueberry biscuits prepared by the method can embody natural color, taste, mouth feel and flavor characteristics of dendrobium stem and blueberry raw materials, and besides, harm to bioactive components is reduced, so that the color, the taste, the mouth feel and the flavor of products are richer, and the efficacies of the products are perfected and strengthened.

Description

technical field [0001] The invention belongs to the field of food and its processing, and in particular relates to a dendrobium blueberry-flavored biscuit and a preparation method thereof. Background technique [0002] Dendrobium is a perennial herb of the genus Dendrobium in the family Orchidaceae, generally green, purple or purple-green. The stem of Dendrobium is the main edible part of Dendrobium, which is rich in mucus and fiber, and has a light taste. The main functional components of Dendrobium include Dendrobium polysaccharides, dendrobine, amino acids, stilbenes and their derivatives, vitamins and minerals, which have the functions of strengthening the spleen and stomach, nourishing yin and kidney, moistening the lungs and promoting body fluid. [0003] Fengdou is a traditional processed product of Dendrobium. In addition, the current Dendrobium processed products include lozenges, biscuits, noodles, beverages and wine. [0004] Chinese invention patent CN10460534...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D8/06
CPCA21D2/36A21D8/06
Inventor 缪冶炼马厚雨刘飞龙
Owner NANJING UNIV OF TECH
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