Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of production method of fermented fruit and vegetable cookie

A production method, fruit and vegetable technology, applied in baking, baked food, food science, etc., can solve the problems of decreased taste and flavor, low degree of crispness, affecting consumers' willingness to eat, etc., to achieve improved taste and crispness, and rich nutrition Effect

Active Publication Date: 2016-03-30
ANHUI TRUELOVE FOODS
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned prior art still has certain defect, although increased coarse grain, improved this nutritional labeling of cellulose, but cause mouthfeel local flavor to decline, and crisp degree is low, has influenced the willingness of consumer's eating

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of production method of fermented fruit and vegetable cookie

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment relates to a production method of fermented fruit and vegetable cookies, comprising the following steps:

[0027] (1) Fermentation of fruits and vegetables

[0028] Three kinds of 90 parts by weight of grapes, blueberries and cranberries, 6 parts by weight of white sugar, 3 parts by weight of fresh yeast, 1.0 parts by weight of lactic acid bacteria, and water of 7 parts by weight are put into a fermenter for fermentation, while Observe the pH value of the fermentation broth, add sodium carbonate to adjust the pH value, keep the pH value of the fermentation broth at 7.5, and ferment for 25 days to obtain fermented fruit and vegetable liquid and fermented solid fruit and vegetable granules;

[0029] (2) Baking of fruit and vegetable granules

[0030] The fermented solid fruit and vegetable granules are baked in an oven at 40°C until the water content is 14% by weight to obtain fermented and dried fruit and vegetable granules;

[0031] (3) Mixing proofing...

Embodiment 2

[0038] This embodiment relates to a production method of fermented fruit and vegetable cookies, comprising the following steps:

[0039] (1) Fermentation of fruits and vegetables

[0040] Put 100 parts by weight of grapes and blueberries, 4 parts by weight of white sugar, 1 part by weight of fresh yeast, 0.5 parts by weight of lactic acid bacteria, and 10 parts by weight of water into a fermenter for fermentation, while observing the pH value of the fermented liquid, adding Sodium bicarbonate is used to adjust the pH value, so that the pH value of the fermentation broth is maintained at 6, and the fermentation time is 30 days to obtain fermented fruit and vegetable liquid and fermented solid fruit and vegetable grains;

[0041] (2) Baking of fruit and vegetable granules

[0042] The fermented solid fruit and vegetable granules are baked in an oven at 45°C until the water content is 13% by weight to obtain fermented and dried fruit and vegetable granules;

[0043] (3) Mixing ...

Embodiment 3

[0050] This embodiment relates to a production method of fermented fruit and vegetable cookies, comprising the following steps:

[0051] (1) Fermentation of fruits and vegetables

[0052]Put 80 parts by weight of blueberries and cranberries, 5 parts by weight of white sugar, 2 parts by weight of fresh yeast, 1.0 parts by weight of lactic acid bacteria, and 9 parts by weight of water into a fermenter for fermentation, while observing the pH value of the fermented liquid , adding sodium carbonate to adjust the pH value, so that the pH value of the fermented liquid is maintained at 6.5, the fermentation time is 20 days, and the fermented fruit and vegetable liquid and fermented solid fruit and vegetable grains are obtained;

[0053] (2) Baking of fruit and vegetable granules

[0054] Put the fermented solid fruit and vegetable granules into an oven at 50° C. and bake until the water content is 12% by weight to obtain fermented and dried fruit and vegetable granules;

[0055] (3...

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 a fermented fruit and vegetable cookie making method. The method comprises the steps of placing at least one kind of grapes, blueberries and cranberries, white sugar, fresh yeast, lactic acid bacteria and water into a fermentation tank for fermentation to obtain fermented fruit and vegetable juice and fermented solid fruit and vegetable granules; placing the fermented solid fruit and vegetable granules into an oven to be baked to obtain fermented and baked fruit and vegetable granules; mixing shortening, white sugar, butter, edible salt, egg white and baking powder together for full fermentation, then adding mixed powder comprising flour, weak strength flour, oat powder and baking powder, the fermented and baked fruit and vegetable granules and the fermented fruit and vegetable juice, and conducting even mixing, fermentation and forming; baking formed cookies in the oven. The fermented fruit and vegetable cookies made with the method are rich in nutrition, better in mouth taste and crispness, and delicious.

Description

technical field [0001] The invention relates to a production method of cookies, in particular to a production method of fermented fruit and vegetable cookies. Background technique [0002] In recent years, with the continuous improvement of people's living standards and the acceleration of the pace of life and work, people's demand for food [0003] Foods with rich and balanced nutrition, good flavor, easy to carry and health care functions have become the first choice, and are more and more valued and loved by consumers. [0004] At present, traditional cookies are mainly made of flour, mixed with cream, water, etc. and baked. For example, CN101313688A (published on December 03, 2008) discloses a kind of cookie and its preparation method, including its formula of 15-18% of coarse grain powder, 30-38% of gluten powder, 8-15% of edible vegetable oil %, white sugar 12-20%, whole milk powder 2-3%, sodium bicarbonate 0.2-0.25%, ammonium bicarbonate 0.2-0.35%, edible salt 0.1-0...

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): A21D13/08
Inventor 饶先军陈丽华汪立成
Owner ANHUI TRUELOVE FOODS