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Blueberry pigment biscuit

A blueberry and pigment technology, applied in baking, dough processing, baked food, etc., can solve problems such as monotonous flavor of biscuits, difficulty in imparting natural floral aroma, and use of flavor-enhancing additives, etc., to improve color and aroma, improve quality, The effect of improving the utilization rate

Inactive Publication Date: 2016-07-20
HUNAN XINGCHENG MINGYUE ECOLOGY AGRI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Aiming at the problem that it is difficult to endow the biscuits with natural floral fragrance, the present invention uses blueberry fruit raw materials and modern essence extraction technology to extract the fragrance of flowers and flowers, and solves the problems of monotonous flavor of traditional biscuits and the use of flavor-enhancing additives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: the preparation method of natural rose fragrance concentrate

[0045] Crush 500g of rose calyx, put it in a 2L barrel, and put it into the extraction kettle, install the pressure ring and sealing ring, tighten the plug, then turn on the freezer, and put the extraction kettle, separation kettle Ⅰ, and separation kettle Adjust the temperature controller II to the required temperature; when the temperature of the refrigerator drops to about 0°C, the temperature of the extraction kettle and separation kettle I reaches 55°C, and the temperature of the separation kettle II reaches 40°C, open the gas cylinder and open the valve 2 (CO 2 Liquefied in the cold cycle), then turn on the high-pressure pump to pressurize, when the extraction pressure of the extraction kettle reaches 20MPa, adjust the shut-off valve to balance the pressure of the extraction kettle, and then adjust the valve to control the pressure of the separation kettle I and the separation kettle II o...

Embodiment 2

[0046] Embodiment 2: a kind of preparation method of rose fragrance blueberry powder

[0047] Crush 5kg of blueberry pigment to 100-200 meshes to obtain blueberry pigment powder, place the blueberry pigment powder in an airtight container, spread it evenly, place 500g of rose fragrance concentrate in the lower layer, and heat the rose fragrance concentrate until 55°C, turn the blueberry pigment powder 4-5 times during the heating process, and heat until the rose fragrance concentrate evaporates completely, so that the blueberry pigment powder on the upper layer can fully absorb the natural rose fragrance in an airtight container. Then the atmospheric pressure of the airtight container is set to be about 2.5 atmospheric pressure, and then placed for 120min, a kind of rose fragrance blueberry powder is obtained.

Embodiment 3

[0048] Embodiment 3: the preparation method of rose blueberry pigment biscuit

[0049] The preparation method of the rose-flavored blueberry pigment biscuit comprises the following raw materials: 150g of low-gluten flour, 10g of rose-flavored blueberry powder, 120g of butter, 70g of eggs, and 60g of granulated sugar. Heat 120g of butter to soften it with water, put the softened butter into a clean water-free and oil-free egg beater, pour the fine sugar in 2 times, first stir with a manual egg beater, let the fine sugar and butter mix slightly , then turn on the egg beater and start beating at medium speed for 20-40 seconds until fluffy and white. Add one-third of the whole egg liquid, continue to beat at a medium speed for 15-25 seconds, add the remaining egg liquid in 2 times, add 1 / 3 of the whole egg liquid each time, continue to beat until the egg liquid is completely absorbed, and get syrup. Mix 150g of low-gluten flour and 10g of rose-flavored blueberry coloring powder ...

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Abstract

The invention provides blueberry pigment biscuit, which is prepared from 100 to 150 parts of flour, 4 to 8 parts of floral blueberry powder, 60 to 100 parts of butter, 20 to 40 parts of egg and 30 to 60 parts of berry sugar. Fresh floral substances are extracted from blueberry fruit raw materials by a modern essence extraction technology; the trouble of problems of single flavor, the use of flavoring additive and the like of conventional biscuit is avoided. By using a heating flavoring mode, the people group naturally allergic to pollen can eat the blueberry pigment biscuit. The use range of the blueberry pigment can be expanded; the fresh flower and blueberry industry can be favorably combined for health development. The biscuit has the intense rose fragrance and antioxidant pigments; the color and the fragrance of the biscuit can be effectively improved. Compared with conventional biscuit, the biscuit has the advantages that the biscuit can realize natural red and uniform color and luster; the fresh flowers and the blueberries are combined, so that the effect of improving the quality of the conventional biscuit is achieved; the natural and health concept can be given to a product.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a blueberry pigment biscuit, and more specifically relates to a production process of a blueberry fresh fruit biscuit with natural floral fragrance. Background technique [0002] The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs, dairy products and other auxiliary materials. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The Chinese patent with the publication number CN103814991A discloses a kind of health care product such as detoxification and laxative, promoting digestion, and clearing the intestines, which is made of black tea as a carrier for deep processing and added with platycodon, jasmine, sand garden seed, tangerine peel, rhodiola and other materials. Functional Cookies. Although the biscuit is added with several kinds of Chinese medicine material...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/36A21D2/34
Inventor 朱和英张伟波
Owner HUNAN XINGCHENG MINGYUE ECOLOGY AGRI TECH DEV CO LTD
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