Biscuit with fruit and vegetable taste and preparation method thereof

A fruit and vegetable flavor technology, applied in the field of fruit and vegetable flavor biscuits and their preparation, can solve the problems of environmental pollution, high investment and production costs, excessive waste water, waste gas, etc., and achieve the effect of rich nutrition and dietary fiber.

Inactive Publication Date: 2012-03-28
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In terms of comprehensive utilization of fruit and vegetable distiller's grains (slag), Chinese patent CN101756001A discloses a method for fermenting poultry and livestock fermented feed using apple pomace, and evenly mixing apple pomace with EM dew, wheat bran and brown sugar; Chinese patent CN101756001A discloses A fermented livestock feed produced by fermentation; Chinese patent CN101805765A discloses a method for producing edible colored bacterial cellulose using w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose kiwi fruit with a maturity of more than 80% and rich juice as raw material, wash, crush, add yeast for fermentation, filter after alcohol fermentation, and inoculate the filtrate with acetic acid bacteria for fruit vinegar fermentation. Separation of kiwifruit dregs for the production of kiwifruit distiller's grains biscuits; put 200g of weighed wheat flour, 50g of millet flour, and 50g of kiwifruit distiller's grains into a vertical mixer, pour in dissolved water, 0.4g of baking soda, 10g of white sugar, and shortening 20g, a mixture of leavening agent and 2g of salt, start the stirring device to stir for 1 min, and control the temperature of powder adjustment to 22-28°C. The temperature of the dough should not be too high to prevent oil leakage. Check whether the auxiliary material mixture is in place. During production, it is often used to grab the material powder and hold it firmly before releasing it. If the dough is basically agglomerated and not loose, it i...

Embodiment 2

[0024] Kiwi fruit, persimmon, mulberry and other berries or carrots, tomatoes and other fruits and vegetables, washing, beating, alcoholic fermentation, separation of wine liquid and fruit and vegetable distiller's grains, and post-fermentation, after aging, blending and other processes to produce fruit and vegetable wine or inoculate acetic acid bacteria in the wine liquid for use Production of fruit and vegetable vinegar: 6g of fruit and vegetable distiller's grains, 28g of white sugar, 2g of salt, 11g of shortening or salad oil, 0.4g of baking soda, 1g of ammonium bicarbonate, appropriate amount of phospholipid and water, pour into a blender and mix well, then mix in oat flour (or Sorghum flour, millet flour, bean flour, glutinous rice flour and other miscellaneous grain flour) 100g, make dough, let it stand for 10-30min, put the rested dough directly into the printing molding machine, and bake it at 220-260℃ Bake for 4-10min.

Embodiment 3

[0026] Kiwi fruit, persimmon, mulberry and other berries or carrots, tomatoes and other fruits and vegetables, washing, beating, alcoholic fermentation, separation of wine liquid and fruit and vegetable distiller's grains, and post-fermentation, after aging, blending and other processes to produce fruit and vegetable wine or inoculate acetic acid bacteria in the wine liquid for use For the production of fruit and vegetable vinegar, 10g of fruit and vegetable distiller's grains, 25g of maltitol, 2g of salt, 11g of shortening or salad oil, 1g of baking soda, 2g of dough improver, appropriate amount of phospholipid and water, pour into a blender and mix well, then add oat flour (or sorghum flour, millet flour, bean flour, glutinous rice flour and other miscellaneous grain flour) 100g, make dough and let it stand for 10-30min. The rested dough can be directly put into the printing machine for molding, and baked at 220-260°C for 4-10 minutes.

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PUM

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Abstract

The invention discloses a biscuit with fruit and vegetable taste, comprising the following raw materials by weight in parts: 5-50 parts of fruit and vegetable vinasse or fruit and vegetable vinegar residue, 10-75 parts of shortening or salad oil, 0.4-4 parts of sodium bicarbonate, 5-250 parts of at least one of wheat powder or millet powder or grain powder. The invention adopts the fruit and vegetable vinasse or the fruit and vegetable vinegar residue, the wheat powder or the millet powder or the grain powder and the plant oil to produce fruit and vegetable slag (vinasse) biscuit or fruit and vegetable slag (vinasse) grain biscuit by preparing materials, modulating, forming, baking, cooling and packaging, so the biscuit not only has rich dietary fibre and rich nutrition.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fruit and vegetable flavor biscuit and a preparation method thereof. [0002] If the food processing factory is a vegetable wine factory, a fruit and vegetable vinegar factory, there is no dregs or dross-reducing production process. By rationally designing the process and adding processing facilities for fruit and vegetable residues (distiller's grains), the dregs-free or dross-reduced production of fruit and vegetable wine, fruit, and vegetable vinegar factories can be realized, and new product types can be added at the same time. The invention discloses a method of making nutritious fruit and vegetable distiller's grains (slag) grain dietary fiber biscuit with fruit and vegetable wine and fruit and vegetable vinegar factory's fruit and vegetable distiller's grains (slag) as raw materials, through batching, preparation, molding, baking, cooling, packaging, and the like. Backgrou...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 徐清萍安广杰李昌文刘苏萌陶静
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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