Kudzu residue crisp biscuit and preparation method thereof

A crispy biscuit and its production method are applied in the fields of baking, dough processing, baked food, etc., and can solve the problems of low content of water-soluble dietary fiber and oligosaccharides, poor health effects, and single nutritional components. , to achieve the effect of improving the taste of the product, enhancing the flavor of kudzu, and having a delicate taste

Active Publication Date: 2015-01-07
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Chinese patent 200710053399.X discloses a method of making kudzu root flavonoids ordinary biscuits by adding kudzu root flavonoids with 48% purity as a raw material after being beaten. Waste liquid is used as raw material, the production cost is high, and the content of water-soluble dietary fiber and oligosaccharides is also very low, and high-oil and high-sugar raw materials such as lard and white sugar are added, the nutritional components are single and unbalanced, and the health care effect is insufficient. good

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for making crisp biscuits rich in kudzu slag, comprising the following process steps:

[0036] (1) Preparation of kudzu slag: the kudzu root processing production waste slag is dried at 60°C until the moisture content is below 7%, crushed through a 100-mesh sieve, and suspended with water at a weight-volume ratio of 1:10g / ml to the material-liquid ratio, and the pH is adjusted to 1. Shake in a water bath at 85°C for 2 hours, cool, adjust the pH to 7.0, add 4 times the volume of absolute ethanol, collect the precipitate, dry it, crush it, and pass it through a 200-mesh sieve. The soluble dietary fiber content is measured to be 25wt%;

[0037] (2) Preparation of kudzu water: heat the kudzu root processing waste liquid to 100°C for 50 minutes, collect the supernatant, filter through a 1kDa ultrafiltration membrane, collect the filtrate, and obtain clarified kudzu water;

[0038] (3) Raw material processing: take 80 parts of kudzu slag and 30 parts of xylitol, resp...

Embodiment 2

[0045] A method for making crisp biscuits rich in kudzu slag, comprising the following process steps:

[0046] (1) Preparation of kudzu slag: The kudzu root processing production waste residue is dried at 60°C until the moisture content is below 8%, crushed through an 80-mesh sieve, and suspended with water at a weight-to-volume ratio of 1:5 g / ml to the material-liquid ratio, and the pH is adjusted to 3. Shake in a water bath at 60°C for 1.5 hours, cool down, adjust the pH to 7.0, add 5 times the volume of absolute ethanol, collect the precipitate, dry it, crush it, and pass it through an 80-mesh sieve. The soluble dietary fiber content is measured to be 10wt%;

[0047] (2) Preparation of kudzu water: heat the kudzu root processing waste liquid to 100°C for 60 minutes, collect the supernatant, filter through a 3kDa ultrafiltration membrane, collect the filtrate, and obtain clarified kudzu water;

[0048] (3) Raw material processing: Take 100 parts of kudzu slag and 50 parts of...

Embodiment 3

[0055] A method for making crisp biscuits rich in kudzu slag, comprising the following process steps:

[0056] (1) Preparation of kudzu slag: The kudzu root processing production waste residue is dried at 60°C until the moisture content is below 8%, crushed through a 100-mesh sieve, and suspended with water at a weight-to-volume ratio of 1:30 g / ml to the material-liquid ratio, and the pH is adjusted to 5. Shake in a water bath at 70°C for 0.5h, cool down, adjust the pH to 7.0, add 1 volume of absolute ethanol, collect the precipitate, dry it, crush it, and pass it through a 400-mesh sieve. The measured soluble dietary fiber content is 15wt%;

[0057] (2) Preparation of kudzu water: heat the kudzu root processing waste liquid to 100°C for 10 minutes, collect the supernatant, filter through a 10kDa ultrafiltration membrane, collect the filtrate, and obtain clarified kudzu water;

[0058] (3) Raw material processing: Take 50 parts of kudzu slag and 10 parts of xylitol, respective...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to kudzu residue-rich crisp biscuit and a preparation method thereof. The kudzu residue-rich crisp biscuit is prepared by the following raw materials in parts by weight: 50-150 parts of weak-strength wheat flour, 50-100 parts of kudzu residue, 10-50 parts of kudzu powder, 10-50 parts of Chinese chestnut powder, 10-50 parts of pumpkin powder, 10-50 parts of walnut powder, 10-50 parts of xylitol, 10-40 parts of kudzu water, 30-60 parts of cream, 10-50 parts of eggs, 15-40 parts of vegetable oil, 0.5-5 parts of phospholipid, 0.5-5 parts of salt, 0.2-1.0 part of ammonium bicarbonate and 0.5-2.0 parts of sodium bicarbonate; the preparation method of the kudzu residue-rich crisp biscuit comprises the steps of raw material treating, raw material mixing, pasta seasoning and preparing, roll forming, baking, cooling and packaging. According to the kudzu residue-rich crisp biscuit and the preparation method of the kudzu residue-rich crisp biscuit, disclosed by the invention, by-products, namely, waste residue and waste liquid, which are generated by kudzu processing can be fully utilized, the raw materials of the kudzu powder, Chinese chestnuts, pumpkins, walnuts and the like are added, and the product not only is rich in nutrition, but also is fine and smooth in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing crispy biscuits rich in kudzu residue. Background technique [0002] Crispy biscuits are a type of biscuits with a crisp taste made of low-gluten wheat flour as the main raw material, plus more fat and sugar. The kudzu dietary fiber has a strong oil-holding property, which can greatly reduce the human body's intake of oil in crisp biscuits, and has a certain preventive effect on obesity and cardiovascular system diseases caused by excessive oil intake. [0003] Pueraria slag is a by-product in the process of kudzu root processing into kudzu powder. Usually, kudzu slag is discarded as waste or simply utilized as feed. The main components of Pueraria slag are dietary fiber, starch and a small amount of flavonoids. The starch in Pueraria japonica as raw material accounts for 10-20% of the dry weight, and the dietary fiber accounts for 60-70% of the dr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 梅新何建军张国真陈学玲关健施建斌
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap