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Lemon high-fiber shortbread and preparation method thereof

A lemon, high-fiber technology, applied in pre-baked dough processing, baking, dough processing and other directions, can solve the problems of long processing time and no research, and achieve the effects of reducing production costs, high efficiency, and improving comprehensive utilization.

Active Publication Date: 2017-05-03
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is aimed at removing the precipitated lemon juice by centrifugation, and there is no research on lemon pomace, and the processing time in this method is relatively long

Method used

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  • Lemon high-fiber shortbread and preparation method thereof
  • Lemon high-fiber shortbread and preparation method thereof
  • Lemon high-fiber shortbread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of Lemon High Fiber Shortbread:

[0029] (1) Debittering treatment of lemon pomace: Take 10 parts of lemon pomace, add 0.3% β-cyclodextrin of lemon pomace mass, mix well, and debitterize at 50°C with ultrasonic power of 150W for 45min. debitter lemon pomace;

[0030] (2) Melt 10 parts of anhydrous butter with hot water, mix with 5 parts of eggs, 1 part of powdered sugar, 5 parts of xylitol, and 0.5 parts of compound leavening agent, and stir into a uniform egg mixture;

[0031] (3) Mix 10 parts of low-gluten flour, debitter lemon residue, and 1 part of milk powder evenly, and add 1 part of water into it, knead evenly, add the egg mixture prepared in step (2), beat evenly, get dough;

[0032] (4) Put the dough obtained in step (3) in the dark at 25°C, and proof for 30 minutes; knead the proofed dough again, place it in the dark at 25°C, and proof again for 5 minutes;

[0033] (5) After the second proofing is completed, shape it, put it in a baking tray, an...

Embodiment 2

[0036] Preparation of Lemon High Fiber Shortbread:

[0037] (1) Debittering treatment of lemon pomace: take 35 parts of lemon pomace, add 0.3% β-cyclodextrin of lemon pomace mass, mix well, and debitterize at 50°C with ultrasonic power of 150W for 45min. debitter lemon pomace;

[0038] (2) Melt 10 parts of anhydrous butter with hot water, mix with 10 parts of eggs, 15 parts of white sugar powder, 12 parts of xylitol, and 2 parts of compound leavening agent, and stir into a uniform egg mixture;

[0039] (3) Mix 30 parts of low-gluten flour, debitter lemon residue, and 3 parts of milk powder evenly, and add 30 parts of water into it, knead evenly, add the egg mixture prepared in step (2), beat evenly, get dough;

[0040] (4) Put the dough obtained in step (3) in the dark at 25°C, and proof for 30 minutes; knead the proofed dough again, place it in the dark at 25°C, and proof again for 5 minutes;

[0041] (5) After the second proofing is completed, shape it, put it in a baking...

Embodiment 3

[0044] Preparation of Lemon High Fiber Shortbread:

[0045] (1) Debittering treatment of lemon pomace: take 60 parts of lemon pomace, add 0.3% β-cyclodextrin of lemon pomace mass, mix well, and debitterize at 50°C with ultrasonic power of 150W for 45min. debitter lemon pomace;

[0046] (2) Melt 15 parts of anhydrous butter with hot water, mix with 15 parts of eggs, 30 parts of white sugar powder, 20 parts of xylitol, and 3 parts of compound leavening agent, and stir into a uniform egg mixture;

[0047] (3) Mix 50 parts of low-gluten flour, debitter lemon residue, and 5 parts of milk powder evenly, and add 55 parts of water into it, knead evenly, add the egg mixture prepared in step (2), beat evenly, get dough;

[0048] (4) Put the dough obtained in step (3) in the dark at 25°C, and proof for 30 minutes; knead the proofed dough again, place it in the dark at 25°C, and proof again for 5 minutes;

[0049] (5) After the second proofing is finished, shape it, put it in a baking ...

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Abstract

The invention discloses a lemon high-fiber cracker which includes the following ingredients, lemon pulp, low-gluten flour, eggs, sugar powder, xylitol, anhydrous butter, milk powder, complex raising agent and water. The lemon high-fiber cracker made by the preparation method of lemon high-fiber crackers used an industrial by-product lemon pulp as raw material. Not only the comprehensive utilization ratio of abandon raw material is decreased, the economical effect and additional value are increased, but also the manufacturing cost is increased and the pollution to environment is reduced. The preparation method of lemon high-fiber crackers has positive economic and social significance. Beta - cyclodextrin - ultrasonic joint processing way is adopted by the preparation method of lemon high-fiber crackers, the cracking of the products is ensured. The lemon high-fiber cracker is rich in lemon cellulose, belongs to the roughage food, and meets the healthy diet concept of modern people.

Description

technical field [0001] The invention relates to a method for processing lemon high-fiber shortbread, which belongs to the field of deep processing of food. Background technique [0002] Lemon belongs to Rutaceae, and citrus is an evergreen small tree. The main cultivated varieties are Urique, Lisbon, Fermiella, etc. It is the third largest citrus variety after tangerine and orange. Lemon is an excellent human health fruit, containing vitamin A, vitamin B 1 , Vitamin B 2 , vitamin C, vitamin P, limonene, and various trace elements such as Ca, Fe, Zn, P, and Mg. [0003] my country is a big country in lemon production and sales. Neijiang and Anyue in Sichuan are famous for their high-quality lemons. 90% of domestic lemons are produced here. At present, in addition to selling fresh lemons in my country, there are also several lemon processing enterprises producing processed products such as lemon juice, lemon oil, dried lemon slices, and vinegar brewed from lemons. Lemon pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/181A21D2/36A21D8/02
Inventor 赵志峰曾虹艳靳岳刘福权
Owner SICHUAN UNIV
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