Banana biscuit capable of promoting digestion function and preparation method thereof

A banana biscuit and digestion-promoting technology, which is applied in the field of biscuit processing, can solve the problems of unreasonable formula, banana nutrition loss, high sugar content, etc., and achieve the effect of improving waste utilization rate, promoting digestion function, and rich nutrition

Inactive Publication Date: 2017-09-08
钦州市浦北广发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the banana biscuit prepared above not only has unreasonable formula, such as high sugar content, does not meet the requirements of healthy diet, high temperature baking causes banana nutritional loss, insufficient banana flavor of biscuit, and waste of resources caused by insufficient utilization of banana peel.

Method used

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  • Banana biscuit capable of promoting digestion function and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A banana biscuit with the function of promoting digestion, which is composed of the following raw materials in parts by weight: low-gluten flour 60, milk powder 8, butter 12, banana paste 22, egg yolk 18, vegetable oil 6, traditional Chinese medicine extract 5, cotton white sugar 1, salt 3 , sodium bicarbonate 2, mannan 0.8.

[0026] Banana puree contains banana peel extract accounting for 18% by weight of banana puree.

[0027] The preparation method of banana sauce is to peel bananas, yams, and kiwis, and perform liquid nitrogen deoxygenation and beating at a temperature of -3°C to obtain banana pulp; the banana peels are subjected to liquid nitrogen deoxygenation and beating at a temperature of -7°C to obtain banana peel slurry. Mix the peel slurry and ethanol solution at a weight ratio of 1:10, then extract at 32°C with a 430W ultrasonic wave for 20 minutes, filter and concentrate the filtrate, then vacuum-dry at -28°C, and then pulverize to obtain banana peel extra...

Embodiment 2

[0040] A banana biscuit with the function of promoting digestion, which is composed of the following raw materials in parts by weight: low-gluten flour 63, milk powder 10, butter 14, banana paste 26, egg yolk 22, vegetable oil 8, traditional Chinese medicine extract 7, cotton white sugar 2, salt 4 , Sodium Bicarbonate 3, Mannan 1.1.

[0041] Banana puree contains banana peel extract accounting for 23% by weight of banana puree.

[0042]The preparation method of banana sauce is to peel bananas, yams, and kiwis, and perform liquid nitrogen deoxygenation and beating at a temperature of -5°C to obtain banana pulp; Mix the peel slurry and ethanol solution at a weight ratio of 1:12, then extract at 41°C with a 460W ultrasonic wave for 25 minutes, filter and concentrate the filtrate, then vacuum-dry at -26°C, and then pulverize to obtain banana peel extract ; Banana pulp and banana peel extract are mixed, then add citric acid and mix well to get banana jam.

[0043] The weight rati...

Embodiment 3

[0055] A banana biscuit with the function of promoting digestion, which is composed of the following raw materials in parts by weight: low-gluten flour 76, milk powder 14, butter 20, banana paste 28, egg yolk 36, vegetable oil 9, Chinese medicine extract 8, cotton white sugar 3, salt 5 , sodium bicarbonate 6, mannan 1.8.

[0056] Banana puree contains banana peel extract accounting for 24% by weight of banana puree.

[0057] The preparation method of banana sauce is to peel bananas, yams, and kiwis, and perform liquid nitrogen deoxygenation and beating at a temperature of -8°C to obtain a banana pulp; Mix the peel slurry and ethanol solution at a weight ratio of 1:15, then extract at 53°C with a 510W ultrasonic wave for 28 minutes, filter and concentrate the filtrate, then vacuum-dry at -23°C, and then pulverize to obtain banana peel extract Banana pulp and banana peel extract are mixed, then add acetic acid and mix well to get banana jam.

[0058] The weight ratio of banana...

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Abstract

The invention discloses a banana biscuit capable of promoting digestion function and a preparation method thereof. The biscuit is prepared from, by weight, 60-80 parts of low-gluten flour, 8-15 parts of milk powder, 12-24 parts of butter, 22-35 parts of banana sauce, 18-30 parts of egg yolk, 6-10 parts of vegetable oil, 5-10 parts of Chinese herb extracts, 1-3 parts of cotton white sugar, 3-6 parts of edible salt, 2-6 parts of sodium bicarbonate, and 0.8-2.3 parts of mannosan. Through preparation of banana sauce, preparation of Chinese herb extracts, mixing and roasting of raw materials, and other steps, the prepared banana biscuit can better remain nutrition components of banana, and the banana flavor is sufficient; through scientific matching of every raw material, the synergistic effect of raw materials can make that the banana biscuit has good effect of promoting digestion; after long-term eating, the banana biscuit can reduce blood fat and blood sugar; the banana peel is fully used during the biscuit preparation process, and the waste utilization rate is improved.

Description

technical field [0001] The invention relates to the technical field of biscuit processing, in particular to a banana biscuit with a function of promoting digestion and a preparation method thereof. Background technique [0002] Banana (scientific name: Musa nana Lour.) Musa family Musa plant, also refers to its fruit. Bananas are fragrant and nutritious. Every 100 grams of pulp contains 20g of carbohydrates, 1.2g of protein, and 0.6g of fat. In addition, it also contains a variety of trace elements and vitamins. Among them, vitamin A can promote growth and enhance resistance to diseases, which is necessary to maintain normal fertility and vision; thiamine can resist beriberi, promote appetite, help digestion, and protect the nervous system; riboflavin can promote normal growth and development of the human body. development. [0003] In addition to stabilizing serotonin and melatonin, bananas also contain magnesium, which can relax muscles. Friends who often work under high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 吴艳
Owner 钦州市浦北广发食品有限公司
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