Carambola biscuit and preparation method thereof

A production method and biscuit technology, which can be used in food preparation, baking, dough processing, etc., can solve the problems of unbalanced internal environment, adding starfruit juice, biscuits getting angry, etc., to promote appetite, help digestion, and starfruit. thin skin effect

Inactive Publication Date: 2015-05-27
陈寿福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although biscuits are delicious, eating most biscuits for a long time can easily cause fire, which will make the internal environment of the human body unbalanced and cause physical d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A carambola biscuit is made from the following raw materials in parts by weight: 200 parts of low-gluten flour, 10 parts of red chard, 15 parts of milk powder, 200 parts of butter, 60 parts of powdered sugar, 40 parts of caster sugar, 2 parts of salt, star fruit 40 parts of juice, 50 parts of eggs.

[0019] The preparation method of above-mentioned carambola juice is as follows: select the carambola fruit that is ripe, flesh is full, does not have spoilage, cleans, slices, removes stone, then by pulp: the weight ratio of water=1:1 carries out crushing to obtain fruit juice, then adds fruit juice Compound pectinase with a weight of 0.01, mixed evenly, heated to 40°C, enzymatically hydrolyzed for 1 hour under the condition of pH 3.5, centrifuged at 2000rpm for 5 minutes, and then filtered to obtain carambola juice.

[0020] The above-mentioned red kraft leaves are obtained by washing the freshly picked red kraft leaves, drying them in the sun, putting them into an oven at...

Embodiment 2

[0027] A carambola biscuit is made of the following raw materials in parts by weight: 300 parts of low-gluten flour, 25 parts of red chard, 25 parts of milk powder, 230 parts of butter, 80 parts of powdered sugar, 80 parts of caster sugar, 5 parts of salt, star fruit 70 parts of juice, 80 parts of eggs.

[0028] Among the present invention, the preparation method of described carambola juice is as follows: select the carambola fruit that ripe, flesh is plump, do not have spoilage, clean, slice, remove stone, then press pulp: the weight ratio of water=1: 1.8 carries out crushing to obtain Fruit juice, then add 0.03% compound pectinase by juice weight, mix well, heat to 50°C, enzymolyze at pH 4.0 for 2 hours, then centrifuge at 3000rpm for 10 minutes, and then filter to obtain carambola juice.

[0029] The above-mentioned red chard is obtained by washing the freshly picked red chard leaves, drying them in the sun, putting them into an oven at 60° C. to bake until the moisture co...

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PUM

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Abstract

The invention discloses a carambola biscuit and a preparation method thereof and relates to the technical field of food processing. The carambola biscuit is characterized by being prepared from the following raw materials in parts by weight: 200-300 parts of low-gluten flour, 10-25 parts of red swiss chard, 15-25 parts of milk powder, 200-230 parts of butter, 60-80 parts of powdered sugar, 40-80 parts of berry sugar, 2-5 parts of salt, 40-70 parts of carambola juice and 50-80 parts of eggs. The carambola biscuit has the advantages of rich nutrition, unique flavor and good taste; since the red swiss chard and the carambola which have effects of clearing heat, reducing internal heat, detoxing and beautifying are added, even being eaten regularly, the carambola biscuit does not cause internal heat and is quite beneficial to human body health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a carambola biscuit and a preparation method thereof. Background technique [0002] Biscuit is a kind of common snack, as a kind of snack or food supplement, it is easy to eat and carry, and has become a popular food in daily life. The main raw material of common biscuits is wheat flour, in addition to sugar, starch, fat, dairy products, eggs, flavors, leavening agents and other auxiliary materials. The above-mentioned raw materials and auxiliary materials are made into dough by a dough mixer, then rolled into dough sheets by a rolling machine, pressed into a biscuit by a forming machine, finally baked in an oven, and become crispy and delicious biscuits after cooling. Biscuits can be divided into two categories according to different formulas and production processes, namely tough biscuits and crisp biscuits. Common biscuits on the market include: soda biscuits, whole ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
CPCA21D2/36A21D13/80A23V2002/00A23V2200/30
Inventor 陈寿福
Owner 陈寿福
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