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Tenacious biscuit containing red jujube residues and Kunlun chrysanthemum and making method of tenacious biscuit

A tough biscuit and jujube technology, applied in the field of tough biscuit and its production, can solve the problems of reducing blood fat, waste of jujube dregs, waste of jujube processing, etc., and achieve the effect of lowering blood fat, lowering total cholesterol, and beautiful appearance

Inactive Publication Date: 2018-06-12
新疆智库丝路知识产权大数据中心(有限公司)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the waste of jujube dregs in jujube processing and there is no report on the production method of Kunlun Xuechrysanthemum biscuits with red jujube dregs and outstanding functionality. Jujube dregs and Kunlun snow chrysanthemum are added to other raw materials for making biscuits according to a certain ratio, which provides an effective utilization method of jujube dregs, solves the waste problem in jujube processing, and has been verified through functional tests to reduce blood lipids and resist oxidation. It has a wide range of practicability and development value

Method used

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  • Tenacious biscuit containing red jujube residues and Kunlun chrysanthemum and making method of tenacious biscuit
  • Tenacious biscuit containing red jujube residues and Kunlun chrysanthemum and making method of tenacious biscuit
  • Tenacious biscuit containing red jujube residues and Kunlun chrysanthemum and making method of tenacious biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Jujube Dregs Kunlun Snow Chrysanthemum Tough Biscuits

[0027] The present invention specifically provides a tough biscuit with red date dregs, Kunlun Snow Chrysanthemum, comprising 100 parts of flour, 20 parts of butter, 20 parts of xylitol, 2 parts of starch, 0.6 part of table salt, 0.6 part of baking soda, and hydrogen carbonate in parts by weight. 0.5 parts of ammonium, 1 to 3 parts of jujube dregs, 0.2 to 2 parts of Kunlun snow chrysanthemum water extract, and 0.2 to 1 part of sodium alginate.

[0028] Preferably, the present invention specifically provides a jujube dregs Kunlun snow chrysanthemum tough biscuit, which includes 100 parts of flour, 20 parts of butter, 20 parts of xylitol, 2 parts of starch, 0.6 parts of table salt, and 0.6 parts of baking soda in parts by weight , 0.5 parts of ammonium bicarbonate, 1.2 to 1.8 parts of jujube dregs, 0.6 to 1.2 parts of Kunlun snow chrysanthemum water extract, and 0.2 to 0.6 parts of sodium alginate.

[002...

Embodiment 2

[0030] Example 2: Method for making red date dregs Kunlun Snow Chrysanthemum biscuits

[0031] Dissolve butter, xylitol, jujube dregs, Kunlun snow chrysanthemum water extract and sodium alginate in water and stir evenly, add the obtained solution into flour for preparation, then add the rest of the ingredients directly into the flour for preparation, and maintain the temperature of the dough during preparation At 37°C-40°C, let it stand for 10-20 minutes after the preparation, and roll the dough. When rolling, fold and rotate 90° many times to make the dough into a dough with uniform thickness, smooth surface, flat shape and fine texture. After the rolling is completed, uniform small holes are pierced on the cake base, and the cake base is cut into green embryos with a weight of 15g±1g / piece, and the bottom of the baking pan is evenly coated with cooking oil, and the raw embryos are put into the oven. Place the baking tray in a preheated oven with a surface fire of 150-210°C a...

Embodiment 3

[0032] Example 3: Method for making red date dregs Kunlun Snow Chrysanthemum biscuits

[0033] Scheme 1: Dissolve butter, xylitol, jujube dregs, Kunlun snow chrysanthemum water extract and sodium alginate in water and stir evenly, add the obtained solution into flour for preparation, and then add the rest of the raw materials directly into the flour for preparation. The temperature of the dough is maintained at 38°C. After the preparation is completed, let it stand for 15 minutes, and roll the dough. When rolling, fold it several times and rotate it 90° to make the dough into a strip with uniform thickness, smooth surface, flat shape and fine texture. Roll After the pressing is completed, puncture uniform small holes on the cake base, cut the cake base into green embryos with a weight of 15g±1g / piece, evenly coat the bottom of the baking pan with cooking oil, and put the raw embryos into the baking pan , put the baking tray into a preheated oven, set the surface fire to 150°C,...

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Abstract

The invention discloses a tenacious biscuit containing red jujube residues and Kunlun chrysanthemum and a making method of the tenacious biscuit. A formula, which is optimized by tests, of the biscuitcontaining red jujube residues and Kunlun chrysanthemum comprises 1000 parts of flour, 200 parts of butter, 200 parts of xylitol, 20 parts of starch, 6 parts of salt, 6 parts of baking soda, 5 partsof ammonium bicarbonate, 10-30 parts of the red jujube residues, 2-20 parts of a Kunlun chrysanthemum water extract and 2-10 parts of sodium alginate. Meanwhile, the tenacious biscuit containing red jujube residues and Kunlun chrysanthemum is obtained through steps of pretreatment, conditioning, roll pressing, forming, baking and packing according to scientific design. Functional tests prove thatthe prepared tenacious biscuit has a remarkable effect on reduction of total cholesterol, triglyceride and low-density lipoprotein of rats, the blood fat can be reduced effectively, and experiments show that the clearance rate of the tenacious biscuit to DPPH.free radicals can reach 41.25%, and the anti-ageing effect is remarkable.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, in particular, the present invention relates to the technical field of a tough biscuit and a manufacturing method thereof. Background technique [0002] Jujube (Zizyphus jujuba Mill) is the fruit of the jujube tree of the genus Rhamnaceae, a medicinal and edible plant. Jujube has high nutritional value. Its processed products mainly include jujube wine, jujube juice, canned jujube, etc. During the processing, jujube dregs accounting for more than 80% of the raw materials will be produced. The traditional jujube dregs are processed by feed processing and discarded. waste, which pollutes the environment while wasting resources. The total dietary fiber content of jujube wet dregs is as high as 5.29%, while the dietary fiber content in fresh fruits is 0.5-3%, and the dietary fiber content in vegetables is 1.4-5.3%. In contrast, jujube dregs can be used as a dietary fiber It i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D2/36A21D13/062
Inventor 王盼闫论
Owner 新疆智库丝路知识产权大数据中心(有限公司)
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