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Fruit particles formed through extrusion, preparation method thereof and biscuits

A technology of fruit granules and biscuits, which is applied in baking, dough processing, baked food, etc. It can solve the problems of biscuit taste deterioration, affecting dough performance, and biscuits cannot taste fruit granules, so as to achieve natural shape and beautiful market prospects. Expansive, unique taste effect

Inactive Publication Date: 2016-07-13
广州市卡力思食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biscuits produced by this method cannot taste the fruit pieces, and the addition of fruit pulp will affect the properties of the dough, which will lead to a poor taste of the biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An extruded and reshaped fruit grain is made of the following raw materials in parts by weight: 10 parts of apple pulp, 10 parts of strawberry pulp, 10 parts of blueberry pulp, 22 parts of invert sugar, 8 parts of glycerin, 10 parts of white sugar, and 3 parts of wheat fiber 1.5 parts of peel extract coagulant pectin, 0.1 part of food flavor, 0.5 part of malic acid.

[0029] The preparation method of the above-mentioned extruded reshaped fruit particles comprises the following steps:

[0030] S1. Crush and beat apple pulp, strawberry pulp, and blueberry pulp into pulp, then mix with invert sugar, glycerin, white sugar, wheat fiber, and a coagulant extracted from peel, and boil until the final sugar content is 80±2%;

[0031] S2. When the temperature of the sauce prepared in step S1 drops to about 80-90°C, add malic acid and food flavor and stir to mix;

[0032] S3. Use an extruder to extrude the sauce prepared in step S2 into a specific shape and then dry it until the ...

Embodiment 2

[0035] An extruded and reshaped fruit grain, which is made of the following raw materials in parts by weight: 10 parts of mango pulp, 10 parts of apple pulp, 20 parts of invert sugar, 5 parts of glycerin, 15 parts of white sugar, 5 parts of wheat fiber, and the peel is extracted and solidified 2 parts of pectin, 0.2 part of food flavor, 1 part of malic acid.

[0036] The preparation method of the above-mentioned extruded reshaped fruit grains comprises the following steps:

[0037] S1. Grinding mango pulp and apple pulp into pulp, then mixing them with invert sugar, glycerin, white sugar, wheat fiber, and a coagulant extracted from peel, and then boiling until the final sugar content is 80±2%;

[0038] S2. When the temperature of the sauce prepared in step S1 drops to 80-90°C, add malic acid and food flavor and stir to mix;

[0039] S3. Use an extruder to extrude the sauce prepared in step S2 into a specific shape and then dry it until the solid content of the fruit is 85%-95...

Embodiment 3

[0042] An extruded and reshaped fruit grain is made of the following raw materials in parts by weight: 10 parts of apricot pulp, 10 parts of apple pulp, 20 parts of watermelon pulp, 20 parts of banana pulp, 25 parts of invert sugar, 10 parts of glycerin, and white sugar 25 parts, 10 parts of wheat fiber, 3.5 parts of coagulant pectin extracted from peel, 0.3 parts of food flavor, 1.5 parts of malic acid.

[0043] The preparation method of the above-mentioned extruded reshaped fruit grains comprises the following steps:

[0044] S1. Grinding and beating apricot pulp, apple pulp, watermelon pulp and banana pulp together into a pulp, then mixing with invert sugar, glycerin, white sugar, wheat fiber, and a coagulant extracted from peel, and boiling until the final sugar content is 80 Up to ±2%;

[0045] S2. When the temperature of the sauce prepared in step S1 drops to 80-90°C, add malic acid and food flavor and stir to mix;

[0046] S3. Use an extruder to extrude the sauce prep...

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PUM

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Abstract

The invention relates to fruit particles formed through extrusion, a preparation method thereof and biscuits.The fruit particles formed through extrusion comprise, by weight, 20-28 parts of two or more types of fresh pulp and auxiliaries, and the auxiliaries comprise, by weight, 20-25 parts of inverted sugar, 5-10 parts of glycerinum, 10-25 parts of white granulated sugar, 3-10 parts of wheat bran fibers, 1.5-3.5 parts of peel extract coagulator and 0.5-1.5 parts of malic acid.According to the fruit particles formed through extrusion, the preparation method thereof and the biscuits, multiple types of fruits are adopted as the main raw materials which are supplemented by the peel extract coagulator, the white granulated sugar, the wheat bran fibers and the like, the materials are subjected to processes of grinding, pulping, sugar boiling and the like and then extruded to form the fruit particles, and the fruits are rich in flavor, rich in dietary fibers, slightly chewy and unique in taste; modelling and specification of the fruit particles can be selected according to requirements, and plasticity is high.The fruit particle biscuits are obtained in the mode that the fruit particles formed through extrusion are directly mixed into dough and baked and are wide in market prospect.

Description

technical field [0001] The invention relates to the field of biscuit preparation, in particular to an extrusion reshaped fruit particle, a preparation method thereof and a biscuit. Background technique [0002] In recent decades, my country's biscuit market has developed rapidly, and fruit biscuits are the fashion favorites in the biscuit market. However, there are mainly two types of fruit biscuits on the market: [0003] (1) Directly use dried or preserved fruit to make biscuits, such as using raisins, dried blueberries, dried cranberries, etc., directly mix dried or preserved fruits into the dough or place them on the bottom of the mold, and bake the dried or preserved fruits in the biscuits Preserved fruit is individual and relatively independent. Each fruit has only one flavor, and the plasticity of shape is small. For example, the Chinese invention patent application whose publication number is CN104186608A discloses a kind of fruit cookie, whose raw materials includ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A21D2/36A21D13/08
CPCA21D2/36
Inventor 湛伟成
Owner 广州市卡力思食品有限公司
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