Morinda citrifolia flaky pastry and preparation method thereof

A noni fruit, noni technology, applied in baking, dough processing, baked food and other directions, can solve the problems of discomfort "three high" people eating, unable to meet health awareness, low nutritional value, etc., to promote human health , improve immunity, nutrient-rich effect

Inactive Publication Date: 2014-12-17
ANHUI MEIDAI FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large amount of sucrose and some fats are often added to the current shortbread, which is easy to make people fat when eaten, and is not suitable for people with "three highs"
Moreover, the nutritional value is low,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A noni fruit shortbread, raw materials are: 80kg flour, 30kg maltitol, 15kg anhydrous ghee, 35kg noni fruit extract, 12kg noni fruit powder, 1.0kg baking soda, 0.5kg ammonium bicarbonate, 0.3kg edible spices, Water in moderation.

[0018] Preparation:

[0019] (1) Wash the Noni fruit, mash it, filter to obtain the filter residue and Noni fruit extract, take the filter residue and dry it at 80°C for 15 minutes, then grind it through a 200-mesh sieve to obtain Noni fruit powder, and set aside;

[0020] (2) Weigh the flour according to the above weight ratio, add noni fruit extract and noni fruit powder, mix well, then add maltitol, baking soda, ammonium bicarbonate and appropriate amount of water and stir evenly, then add anhydrous ghee and food flavoring Stir and mix to make dough and add it to the molding machine to shape;

[0021] (3) Baking: bake in an oven after forming, and bake at 180°C for 25 minutes;

[0022] (4) cooling packaging.

Embodiment 2

[0024] A noni fruit shortbread made from the following raw materials in parts by weight: 100 kg of flour, 35 kg of maltitol, 20 kg of anhydrous ghee, 40 kg of noni fruit extract, 15 kg of noni fruit powder, 1.2 kg of baking soda, and 1.5 kg of ammonium bicarbonate , edible spices 0.8kg, appropriate amount of water.

[0025] Preparation:

[0026] (1) Wash the noni fruit, mash it, filter to obtain the filter residue and noni fruit extract, take the filter residue and dry it at 100°C for 15 minutes, then grind it and pass through a 200-mesh sieve to obtain noni fruit powder, which is set aside;

[0027] (2) Weigh the flour according to the above weight ratio, add noni fruit extract and noni fruit powder, mix well, then add maltitol, baking soda, ammonium bicarbonate and appropriate amount of water and stir evenly, then add anhydrous ghee and food flavoring Stir and mix to make dough and add it to the molding machine to shape;

[0028] (3) Baking: bake in an oven after forming, ...

Embodiment 3

[0031] A noni fruit shortbread, made of the following raw materials in parts by weight: 120 kg of flour, 40 kg of maltitol, 25 kg of anhydrous ghee, 45 kg of noni fruit extract, 20 kg of noni fruit powder, 1.5 kg of baking soda, 3 kg of ammonium bicarbonate, Edible flavor 1.5kg, appropriate amount of water.

[0032] Preparation:

[0033] (1) Wash the noni fruit, mash it, filter to obtain the filter residue and noni fruit extract, take the filter residue and dry it at 100°C for 20 minutes, then grind it and pass through a 200-mesh sieve to obtain noni fruit powder, which is set aside;

[0034] (2) Weigh the flour according to the above weight ratio, add noni fruit extract and noni fruit powder, mix well, then add maltitol, baking soda, ammonium bicarbonate and appropriate amount of water and stir evenly, then add anhydrous ghee and food flavoring Stir and mix to make dough and add it to the molding machine to shape;

[0035] (3) Baking: bake in an oven after molding, and bake...

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PUM

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Abstract

The invention discloses morinda citrifolia flaky pastry and a preparation method thereof. The morinda citrifolia flaky pastry is prepared from the following raw materials: 80-120 parts of flour, 30-40 parts of maltitol, 15-25 parts of anhydrous butter, 35-45 parts of morinda citrifolia extract, 10-20 parts of morinda citrifolia powder, 1.0-1.5 parts of baking soda, 0.1-3 parts of ammonium bicarbonate, 0.1-1.5 parts of flavoring essence and an appropriate amount of water. The preparation method comprises the following steps: (1) cleaning and smashing morinda citrifolia, filtering to obtain filter residue and the morinda citrifolia extract, drying the filter residue at 80-100 DEG C, then grinding and sieving the ground filter residue with a 200-mesh sieve to obtain the morinda citrifolia powder for later use; (2) briquetting for forming; (3) baking; and (4) cooling and packaging. The morinda citrifolia flaky pastry disclosed by the invention is rich in nutrition and crisp in mouthfeel, has the effects of reducing the blood pressure and improving the gastrointestinal function and can enhance the absorption capability of the human body to various nutrients, increase the physical ability, improve the immunity and promote the human health after being used for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a noni fruit shortbread and a preparation method thereof. Background technique [0002] Shortbread is a large category of biscuit products. It is named after the special fat baked shortbread. It is characterized by golden yellow, clear layers, crisp but not broken, oily but not greasy, crispy and delicious. A large amount of sucrose and some fats are often added to the current shortbread, which is easy to make people fat when eaten, and is not suitable for people with "three highs". Moreover, the nutritional value is low, and people's increasing awareness of health care cannot be satisfied. With the improvement of people's living standards, shortbread with low sugar, low calorie and health benefits is more and more popular. [0003] Noni fruit is a tropical fruit with extremely rich nutritional content. According to research, it contains amino acids, vitamins, minerals, ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 朱志国
Owner ANHUI MEIDAI FOOD LIMITED
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