Making method of fermented water spinach cookies

A production method and a water spinach technology, which are applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., can solve problems such as poor taste of water spinach, unsuitable for eating, insufficient utilization of nutrients, rough stalk and pulp, and the like. Improved taste and nutritional content, low operating costs, and low-efficiency effects

Inactive Publication Date: 2017-08-18
怀远县富盈农产品加工有限公司
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] If the harvest is not timely or encounters slow sales, due to the short growth cycle, the water spinach at the later stage has a poor taste and is not suitable for consumption. At the same time, the base of the water spinach stem is rough and difficult to chew af

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for making fermented water spinach biscuits, comprising the following steps:

[0038] (1) Select water spinach in the later stage of growth, remove the leaves, soak twice with clear water, wash away impurities, dry and cut into small sections;

[0039] (2) Add the pure culture of yeast bacillus and streptococcus into the fermentation vessel, add pure water to 1 / 3 of the volume of the fermentation vessel to make a fermentation broth;

[0040] (3) Put the spinach section into the fermentation container and stir evenly, cover and seal;

[0041] (4) Move the fermentation container into the fermentation room, ferment for 2 days at normal temperature, take out the water spinach after the pH value of the fermentation liquid is 5.5, and remove the dietary fiber in the water spinach;

[0042] (5) drying the water spinach from which cellulose has been removed, performing conventional pulverization after drying, then extruding with a screw machine, and then ultrafinely p...

Embodiment 2

[0053] A method for making fermented water spinach biscuits, comprising the following steps:

[0054] (1) Select water spinach in the later stage of growth, remove the leaves, soak twice with clear water, wash away impurities, dry and cut into small sections;

[0055] (2) Add the pure culture of yeast bacillus and streptococcus into the fermentation vessel, add pure water to 1 / 3 of the volume of the fermentation vessel to make a fermentation broth;

[0056] (3) Put the spinach section into the fermentation container and stir evenly, cover and seal;

[0057] (4) Move the fermentation container into the fermentation room, ferment for 2 days at normal temperature, take out the water spinach after the pH value of the fermentation liquid is 5.8, and remove the dietary fiber in the water spinach;

[0058] (5) drying the water spinach from which cellulose has been removed, performing conventional pulverization after drying, then extruding with a screw machine, and then ultrafinely p...

Embodiment 3

[0072] A method for making fermented water spinach biscuits, comprising the following steps:

[0073] (1) Select water spinach in the later stage of growth, remove the leaves, soak 3 times with clear water, wash away impurities, dry and cut into small sections;

[0074] (2) Add the pure culture of yeast bacillus and streptococcus into the fermentation vessel, add pure water to 1 / 3 of the volume of the fermentation vessel to make a fermentation broth;

[0075] (3) Put the spinach section into the fermentation container and stir evenly, cover and seal;

[0076] (4) move the fermentation container into the fermentation room, ferment for 3 days at normal temperature, take out the water spinach after the pH value of the fermentation liquid is 6.0, and remove the dietary fiber in the water spinach;

[0077] (5) drying the water spinach from which cellulose has been removed, performing conventional pulverization after drying, then extruding with a screw machine, and then ultrafinely...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a making method of fermented water spinach cookies. The method includes the steps that water spinach at the growth later stage is selected, the water spinach is completely washed and put in a fermentation container for fermentation, dietary fibers in the water spinach are removed after fermentation is completed, crushing and puffing are carried out, water spinach ultra-fine powder is obtained, the water spinach ultra-fine powder is mixed with baking soda, ammonium bicarbonate and sweet potato starch, dough is made, the dough is made into cookie blanks, the cookie blanks are baked, and the water spinach cookies are obtained. Firstly, the water spinach at the growth later stage is fermented, starch and saccharide in the water spinach are converted into yeast and amino acid beneficial for human body absorption, the taste and nutritional ingredients of the water spinach are improved, the dietary fibers contained in pulp of the fermented water spinach are more easily removed, and the water spinach is converted into fine nourishment from coarse grain food. The process is simple, good continuity is achieved, and the development trend of modern production and management is met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making fermented water spinach biscuits. Background technique [0002] Water spinach, formerly known as water spinach. Also known as rattan and rattan vegetables, cabbage vegetables, cabbage vegetables, cabbage vegetables, urn vegetables, empty tube vegetables, bamboo leaf vegetables, and festival vegetables. Because the center of the white trumpet-shaped flower stalk is hollow, it is called "water spinach". It belongs to the fibrous root system, Solanaceae, Angiosperm, Dicotyledonous Plants, Convolvulaceae, and belongs to the sweet potato family. It likes high temperature and humid climate, and it is a vegetable commonly cultivated in rural areas in southern China. [0003] Water spinach grows fast, and it should be harvested in a timely manner when it is eaten as a vegetable. Generally, it can be harvested when the seedling height is about 20-30 cm. During the fi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/06A21D13/04A21D2/36A21D2/18
CPCA21D2/186A21D2/185A21D2/36A21D2/368
Inventor 王杰
Owner 怀远县富盈农产品加工有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap