Pyracantha fortuneana fruit biscuit and processing method

A technology of fireacantha and biscuits, which is applied in the field of fireacantha biscuits and processing, can solve the problems of unused biscuit foods, achieve the goal of improving economic value and social benefits, improving nutritional value and functionality, and increasing farmers' economic income Effect

Inactive Publication Date: 2014-12-31
曲靖市马龙区闽融食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are reports of using it to make fruit wine or dry r...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Ripe fresh Pyracantha fruit remove impurities, wash and add 60% of the mass of the fresh fruit to 97°C hot water for 2 minutes; mesh sieve; (3) add water with 40% fresh fruit quality to the filter residue and crush again, then filter with 100 mesh sieve, combine the filtrates to obtain Pyracantha japonicus juice; (4) mix 100 parts of wheat flour and 0.05 parts of citric acid and use 60 mesh (5) 10 parts of Pyracantha fruit juice, 25 parts of white sugar, 1 part of syrup, 22 parts of palm oil, 0.5 part of table salt, 0.5 part of baking soda, 0.4 part of ammonium bicarbonate, 0.2 part of glucose , 0.085 parts of baking powder, 0.05 parts of essence, 0.2 parts of papain, dissolve, beat and emulsify evenly to obtain an emulsified homogenate; (6) add spare mixing powder to the emulsified homogenate and mix evenly to obtain a dough; (7) mix the dough Rolled into dough, rolled into shape, baked at 180-240°C, and cooled to below 40°C to get the fire-acantha biscuit.

Embodiment 2

[0018] (1) Ripe fresh Pyracantha fruit remove impurities, wash and add 80% of the mass of the fresh fruit to 92°C hot water for 5 minutes; mesh sieve; (3) add water with 20% fresh fruit quality to the filter residue and crush it again, then filter it with a 100 mesh sieve, combine the filtrates to obtain Pyracantha japonicus fruit juice; (4) mix 100 parts of wheat flour and 0.05 parts of citric acid and use 60 mesh (5) 14 parts of Pyracantha fruit juice, 25 parts of white sugar, 1 part of syrup, 22 parts of palm oil, 0.5 part of table salt, 0.5 part of baking soda, 0.4 part of ammonium bicarbonate, 0.2 part of glucose , 0.085 parts of baking powder, 0.05 parts of essence, 0.2 parts of papain, dissolve, beat and emulsify evenly to obtain an emulsified homogenate; (6) add spare mixing powder to the emulsified homogenate and mix evenly to obtain a dough; (7) mix the dough Rolled into dough, rolled into shape, baked at 180-240°C, and cooled to below 40°C to get the fire-acantha bi...

Embodiment 3

[0020] (1) Ripe fresh Pyracantha fruit remove impurities, wash and add 50% of the mass of the fresh fruit to 97°C hot water for 2 minutes; (2) Crush the fruit and blanching water together, and then use mesh sieve; (3) add water with 50% fresh fruit mass to the filter residue and crush again, then filter with 100 mesh sieve, combine the filtrates to obtain Pyracantha japonicus juice; (4) mix 100 parts of wheat flour and 0.05 parts of citric acid and use 60 mesh (5) 12 parts of Pyracantha japonicus juice, 25 parts of white sugar, 1 part of syrup, 22 parts of palm oil, 0.5 part of table salt, 0.5 part of baking soda, 0.4 part of ammonium bicarbonate, 0.2 part of glucose , 0.085 parts of baking powder, 0.05 parts of essence, 0.2 parts of papain, dissolve, beat and emulsify evenly to obtain an emulsified homogenate; (6) add spare mixing powder to the emulsified homogenate and mix evenly to obtain a dough; (7) mix the dough Rolled into dough, rolled into shape, baked at 180-240°C, a...

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PUM

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Abstract

The invention relates to a pyracantha fortuneana fruit biscuit and a processing method. The processing method comprises the steps of preparing pyracantha fortuneana fruit juice, preparing accessories of the biscuit and making the biscuit. The pyracantha fortuneana fruit biscuit is characterized by being prepared by the following steps: by weight, adding 10 to 14 parts of the prepared pyracantha fortuneana fruit juice into the accessories of white granulated sugar, syrup, palm oil, salt, baking soda, ammonium bicarbonate, glucose, baking powder, essence and papain of which the quantities are common formula quantities for production of the biscuit; dissolving the raw materials and carrying out pulping emulsification; mixing the obtained product with wheat flour and citric acid of which the quantities are quantities required for a biscuit formula; and processing according to a biscuit production process. The produced pyracantha fortuneana fruit biscuit improves nutritive value and functionality of the biscuit; the product accords with the development requirements of food; wild resources are sufficiently developed and utilized; and economic value and social benefits of the biscuit and pyracantha fortuneana are improved.

Description

technical field [0001] The invention relates to a fireacantha biscuit and a processing method thereof. Background technique [0002] Pyracantha ( Pyracantha fortuneana ), also known as torch fruit, rescue grain, rescue grain, life-saving grain, red seed, is an evergreen wild shrub fruit tree plant of the genus Pyracantha in the Rosaceae Apple subfamily. It mainly grows in mountainous areas with an altitude of 500~2800m, and the wild resources are extremely rich. It grows in Sichuan, Yunnan, Guizhou, Guangxi, Shaanxi, Hunan, Hubei and other places. Pyracantha fruit is rich in organic acids, proteins, amino acids, vitamins and various mineral elements. Pyracantha has the effects of enhancing memory, anti-aging, anti-fatigue, lowering blood fat, improving lipoprotein, protecting heart muscle, digesting food and invigorating spleen, promoting body fluid and quenching thirst, clearing heat and detoxification, clearing heat and cooling blood, astringent and antidiarrheal, promot...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 江碧华
Owner 曲靖市马龙区闽融食品有限公司
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