Method for producing pear residue dietary fiber biscuits

A dietary fiber and production method technology, applied in the field of food processing, can solve problems such as high sugar content, high fat, high calorie, etc., and achieve the effects of reducing diabetes, regulating intestinal balance, and preventing and treating cardiovascular diseases

Inactive Publication Date: 2017-02-22
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most biscuits contain high fat, high calorie, and high sugar, and are not suitable for people with three highs, diabetics, and obese patients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: a kind of production method of pear dregs dietary fiber biscuit

[0043] The preparation method of the pear dregs dietary fiber biscuit implemented in the present invention is mainly made of the following raw materials: butter: 18g, 54g of low-gluten flour, 4.4g of pear dregs powder, 1g of baking soda, 5.5g of eggs, 10.6g of powdered sugar, ammonium bicarbonate 0.85g, milk 5g, salt: 0.65g. Its specific production steps are as follows:

[0044] (1) Beat the butter: Soften the butter at room temperature, cut it into T-shaped pieces, and whip it into a feathery shape with an egg beater.

[0045] (2) Mixing and stirring: Add sugar powder, eggs, milk, pear pomace powder, salt, baking soda, and ammonium bicarbonate to the butter in turn, and stir each addition evenly. The eggs should be beaten in advance, and divided into three times Add and stir while adding (add egg liquid several times in a small amount to ensure that the oil and water do not separate).

...

Embodiment 2

[0052] Embodiment 2: a kind of production method of pear dregs dietary fiber biscuit

[0053] The preparation method of pear residue dietary fiber biscuits implemented in the present invention is mainly made of the following raw materials: butter: 20g, low-gluten flour 53g, pear residue soluble dietary fiber 4.0g, baking soda 1.0g, eggs 6g, sugar powder 9.5g, carbonic acid Ammonium hydrogen 0.8g, milk 5.0g, salt: 0.7g. Its specific production steps are as follows:

[0054] (1) Beat the butter: Soften the butter at room temperature, cut it into T-shaped pieces, and whip it into a feathery shape with an egg beater.

[0055] (2) Mixing and stirring: Add sugar powder, eggs, milk, pear pomace powder, salt, baking soda, and ammonium bicarbonate to the butter in turn, and stir each addition evenly. The eggs should be beaten in advance, and divided into three times Add and stir while adding (add egg liquid several times in a small amount to ensure that the oil and water do not separ...

Embodiment 3

[0062] Embodiment 3: a kind of production method of pear dregs dietary fiber biscuit

[0063] The preparation method of pear dregs dietary fiber biscuits implemented in the present invention is mainly made of the following raw materials: butter: 18.7g, low-gluten flour 53g, pear dregs insoluble dietary fiber 4g, baking soda 1.0g, eggs 6g, sugar powder 10.6g, carbonic acid Ammonium hydrogen 0.9g, milk 5.0g, salt 0.8g. Its specific production steps are as follows:

[0064] (1) Beat the butter: Soften the butter at room temperature, cut it into T-shaped pieces, and whip it into a feathery shape with an egg beater.

[0065] (2) Mixing and stirring: Add sugar powder, eggs, milk, pear pomace powder, salt, baking soda, and ammonium bicarbonate to the butter in turn, and stir each addition evenly. The eggs should be beaten in advance, and divided into three times Add and stir while adding (add egg liquid several times in a small amount to ensure that the oil and water do not separat...

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PUM

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Abstract

A method for producing pear residue dietary fiber biscuits includes the specific steps that firstly, butter is softened and beaten at room temperature; secondly, flour is mixed with the mixture evenly; thirdly, dough is prepared; fourthly, the dough is fermented; fifthly, the dough is pressed by means of a mould; sixthly, baking is conducted; seventhly, cooling and packaging are carried out. The pear residue dietary fiber biscuits are beneficial to gastro-intestinal digestion, and have the advantages of regulating intestinal balance, improving intestinal flora, keeping human intestinal tract circulation smooth, clearing away toxin and relaxing the bowels, reducing diabetes, improving human immunity, reducing kidney calculi and preventing cardiovascular diseases, diabetes and hypertension. Compared with traditional biscuits, the pear residue dietary fiber biscuits have the advantages of being low in grease, sugar and calorie. The practical manufacturing method of the pear residue dietary fiber biscuits is provided for utilization of residues generated in juice production, maximum resource utilization is achieved, and the function of saving resources is achieved. The biscuits have good health-care functions, market prospects and popularization value.

Description

technical field [0001] The invention relates to a production method of pear dregs dietary fiber biscuit, which belongs to the field of food processing. Background technique [0002] Pear pomace is the residue of fresh pears after being crushed and squeezed to extract juice. It is mainly the cell wall tissue of pear fruit, and also includes a certain number of stones and stalks. The total amount is about 40% to 50% of the weight of the original fruit. Pear pomace contains rich nutrients such as soluble sugar, vitamins, minerals and cellulose. Pear pomace also contains rich dietary fiber. Among them, dietary fiber is considered by nutritionists to be the most important food after water, carbohydrates, protein, fat, vitamins, The seventh largest nutrient after minerals, dietary fiber can reduce the risk of people suffering from high blood pressure, obesity, constipation, diabetes, rectal cancer and colon cancer. For a long time, pear dregs have been used as animal feed, or fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36
Inventor 吴学凤刘青李兴江郑志姜绍通
Owner HEFEI UNIV OF TECH
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