Making method of constipation-preventive mango cookie

A production method and mango technology, applied in the fields of application, baked food with modified ingredients, baking, etc., can solve the problems of unhealthy diet, insufficient mango flavor, lack of nutritional function, etc., to achieve sufficient mango flavor and mango aroma , the effect of improving the utilization rate

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 mango biscuits prepared above not only have unreasonable formulas, such as high sugar content, which do not meet the requirements of a healthy diet, but also have problems such as insufficient mango flavor and lack of nutritional functions.

Method used

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  • Making method of constipation-preventive mango cookie
  • Making method of constipation-preventive mango cookie
  • Making method of constipation-preventive mango cookie

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for making a mango biscuit with the effect of preventing constipation, the making method comprising the following steps:

[0025] S1: The preparation method of mango sauce is to take mango pulp and grapefruit pulp, liquid nitrogen deoxygenation and beating at -6°C, then add mango peel extract, stir well to make mango sauce; the weight ratio of mango and grapefruit is 1: 0.4; the preparation method of the mango peel extract is to chop the mango peel, liquid nitrogen deoxygenation and beating at a temperature of -15°C, then add acid to adjust the pH to 5.2, sterilize, add cellulase, pectinase, papain, Treat at 62°C for 45 minutes, add chitosan solution to clarify, decolorize, filter and dry the filtrate;

[0026] S2: Melt butter and add white sugar to beat, add egg yolk and stir well, then add low-gluten flour, milk powder, sodium bicarbonate, chicken gold powder, glucose oxidase, mannan and stir well, roll printing repeatedly, and mold it with biscuits Biscuit ...

Embodiment 2

[0036] A method for making mango biscuits with the effect of preventing constipation, comprising the following steps:

[0037] S1: The preparation method of mango sauce is to take mango pulp and grapefruit pulp, liquid nitrogen deoxygenation and beating at -8°C, then add mango peel extract, stir well to make mango sauce; the weight ratio of mango and grapefruit is 1: 0.6; the preparation method of the mango peel extract is to chop the mango peel, liquid nitrogen exhaust oxygen beating at a temperature of -12°C, add acid to adjust pH5.8, sterilize, add cellulase, pectinase, papain, Treat at 46°C for 72 minutes, add chitosan solution to clarify, decolorize, filter and dry the filtrate;

[0038] S2: Melt butter and add white sugar to beat, add egg yolk and stir well, then add low-gluten flour, milk powder, sodium bicarbonate, chicken gold powder, glucose oxidase, mannan and stir well, roll printing repeatedly, and mold it with biscuits Biscuit green, press to make a 0.5cm deep c...

Embodiment 3

[0048] A method for making a mango biscuit with the effect of preventing constipation, the making method comprising the following steps:

[0049] S1: The preparation method of mango sauce is to take mango pulp and grapefruit pulp, liquid nitrogen deoxygenation and beating at -13°C, then add mango peel extract, stir well to make mango sauce; the weight ratio of mango and grapefruit is 1: 0.5; the preparation method of the mango peel extract is to chop the mango peel, liquid nitrogen exhaust oxygen beating at a temperature of -8°C, add acid to adjust pH6.0, sterilize, add cellulase, pectinase, papain, Treat at 53°C for 105 minutes, add chitosan solution to clarify, decolorize, filter and dry the filtrate;

[0050] S2: Melt butter and add white sugar to beat, add egg yolk and stir well, then add low-gluten flour, milk powder, sodium bicarbonate, chicken gold powder, glucose oxidase, mannan and stir well, roll printing repeatedly, and mold it with biscuits Biscuit green, press to...

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PUM

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Abstract

The invention discloses a making method of constipation-preventive mango cookie; the constipation-preventive mango cookie is made from, by weight, 60-80 parts of low-gluten flour, 8-15 parts of milk powder, 12-28 parts of butter, 25-38 parts of mango jam, 6-13 parts of white granulated sugar, 3-8 parts of yolk, 1-3 parts of sodium bicarbonate, 0.8-3.6 parts of chicken's gizzard-membrane powder, 0.3-0.8 part of glucose oxidase, and 0.2-0.6 part of mannan via the steps such as preparing mango jam, mixing the materials, making a base, and baking. Compared with existing mango cookies, the constipation-preventive mango cookie has richer mango flavor and richer mango aroma, has dietary fiber content of 7.8-16.2%, can supplement the source of dietary fiber, can promote digestion, moisten intestines and relax bowels, and may be consumed often to prevent constipation; the making method can also make full use of mango peel, and resource utilization rate is increased.

Description

technical field [0001] The invention relates to the technical field of biscuit processing, in particular to a method for preparing a mango biscuit capable of preventing constipation. Background technique [0002] Mangoes are mainly grown in areas with relatively hot climates. Some are egg yolk-shaped, and some are round, kidney-shaped, and heart-shaped; the skin color is various: light green, yellow, and dark red; the flesh is yellow, with fibers, and tastes sour. Sweet, fragrant, juicy and large core. Mango combines the essence of tropical fruits and is known as the "king of tropical fruits". It is a favorite fruit of many people. Nowadays, mangoes are eaten in a single way, mainly eating directly and drinking mango drinks, and many mango products do not use fresh mangoes but mango-flavored flavors, which have an impure taste. [0003] The mango biscuit with publication number CN105707181A is prepared according to the following proportions by weight: 50-80 parts of mango,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/06
CPCA21D13/31A21D13/06A21D13/38
Inventor 吴艳
Owner 钦州市浦北广发食品有限公司
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