A kind of preparation method of banana-flavored biscuit for children

A production method, banana technology, applied in the field of children's biscuits, can solve the problems of color, nutrition and flavor deterioration, easy browning during processing, and affect product quality, so as to reduce digestion resistance, improve gastrointestinal digestion, and promote gastrointestinal Creepy effect

Active Publication Date: 2019-11-29
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few banana powder products in the domestic market, mainly because banana processing has its unique technical difficulties. Bananas are rich in pectin, sugars, tannins and various enzymes, which are not only difficult to store, but also very It is easy to brown and cause deterioration of color, nutrition and flavor, which seriously affects the quality of the product. At the same time, the existence of a large amount of pectin also causes difficulties in the processing technology

Method used

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  • A kind of preparation method of banana-flavored biscuit for children
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  • A kind of preparation method of banana-flavored biscuit for children

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Preliminary preparation:

[0036] Preparation of the mixture: in parts by weight, 16 parts of branching enzyme, 5 parts of sodium bicarbonate and 7 parts of sodium chloride were uniformly stirred to obtain a mixture.

[0037] Preparation of modified wheat flour: in parts by weight, after mixing 100 parts of wheat flour, 10 parts of the mixture and 200 parts of sterile water, enzymatic hydrolysis at 20°C and far-infrared rays with a wavelength of 4μm for 3 hours, and then at 40°C After drying for 24 hours, the modified wheat flour was obtained.

[0038] Preparation of the compound enzyme: in parts by weight, 20 parts of pectinase and 10 parts of cellulase were evenly stirred to obtain the compound enzyme.

[0039] Preparation of emulsion: In parts by weight, mix 35 parts of milk, 20 parts of olive oil and 8 parts of sodium alginate and add them to a high-pressure homogenizer, and stir at a temperature of 25°C and a stirring speed of 100r / min 20 minutes, and finally ...

Embodiment 2

[0046] 1. Preliminary preparation:

[0047] Preparation of the mixture: in parts by weight, 22 parts of branching enzyme, 6 parts of sodium bicarbonate and 9 parts of sodium chloride were uniformly stirred to obtain a mixture.

[0048] Preparation of modified wheat flour: in parts by weight, after mixing 120 parts of wheat flour, 10 parts of the mixture and 275 parts of sterile water, enzymatic hydrolysis at a temperature of 23 ° C and a wavelength of 5 μm for 3.5 hours, and then at 48 After drying at ℃ for 30 h, the modified wheat flour was obtained.

[0049] Preparation of the compound enzyme: in parts by weight, 27 parts of pectinase and 12 parts of cellulase were evenly stirred to obtain the compound enzyme.

[0050] Preparation of emulsion: In parts by weight, mix 42 parts of milk, 24 parts of olive oil and 11 parts of sodium alginate and add them to a high-pressure homogenizer, and stir at a temperature of 36°C and a stirring speed of 170r / min 25 minutes, and finally b...

Embodiment 3

[0057] 1. Preliminary preparation:

[0058] Preparation of the mixture: in parts by weight, 20 parts of branching enzyme, 6 parts of sodium bicarbonate and 9 parts of sodium chloride were uniformly stirred to obtain a mixture.

[0059] Preparation of modified wheat flour: in parts by weight, after mixing 140 parts of wheat flour, 10 parts of the mixture and 240 parts of sterile water, enzymatic hydrolysis at 25°C and far-infrared rays with a wavelength of 9μm for 4 hours, and then at 42°C After drying for 35 hours, the modified wheat flour was obtained.

[0060] Preparation of the compound enzyme: in parts by weight, 28 parts of pectinase and 12 parts of cellulase were evenly stirred to obtain the compound enzyme.

[0061] Preparation of emulsion: In parts by weight, mix 45 parts of milk, 27 parts of olive oil and 12 parts of sodium alginate and add them to a high-pressure homogenizer, and stir at a temperature of 38°C and a stirring speed of 150r / min 24 minutes, and finally...

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Abstract

The invention discloses a preparation method of banana-flavor edible biscuits for children. The method includes the following steps that 1, banana powder is prepared, wherein after being peeled, 120-150 parts by weight of bananas are cut into segments and placed in water of which the temperature is 90-100 DEG C to be boiled for 10-15 seconds, 200-300 parts by weight of deionized water and 1 part by weight of compound enzyme are added into boiled bananas, pulp is prepared and placed in a high-pressure reactor, nitrogen is introduced, enzymolysis is conducted for 10-15 minutes at the temperature of 374-400 DEG C and under the pressure of 25-30 MPa, after centrifugation is conducted for 5-10 minutes at the speed of 4000-6000 r / min, sediment at the lower layer is taken out and dried, and the banana powder is obtained; 2, raw biscuits are prepared; 3, baking and packaging are conducted. According to the preparation method, the prepared biscuits have a unique banana flavor, are abundant in nutrition, moderate in hardness and conductive to children's digestion and absorption, and have wide application prospects.

Description

【Technical field】 [0001] The invention relates to the field of biscuits for children, in particular to a method for making banana-flavored biscuits for children. 【Background technique】 [0002] Children refer to children under the age of 14. During the growth period of children, the growth rate of children's length and weight is relatively fast, and they need a lot of energy and rich nutrients. At present, the types of children's biscuits on the market are relatively single, the nutrition is not comprehensive enough, and the content of amylose in the biscuits is high, which may easily cause gastrointestinal indigestion after long-term consumption. [0003] Banana is the most widely cultivated tropical fruit in the world. It is rich in nutrition, fragrant and fragrant, sweet and refreshing, soft and smooth, suitable for all ages. Bananas are recognized by the world for promoting gastrointestinal motility, defecation, and beauty. In recent years, scholars at home and abroad...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D13/20A21D13/28A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/06
Inventor 牛俊乐
Owner BAISE UNIV
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