Myrciaria cauliflora low-sugar biscuit and making method thereof

A production method and vine grape technology, which can be used in baking, dough processing, baked food, etc., can solve the problems of discarding, development and utilization of lees, and achieve the effect of increasing crispiness, sweet and cool aftertaste

Inactive Publication Date: 2017-10-03
FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After winemaking from grapevines, a large amount of wine residues are produced. These wine residues are often discarded as waste, or the wine residues are processed into organic fertilizers and animal feeds. The use of wine residues in food has not yet been developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A low-sugar tree grape biscuit, which is made of tree wine residue after fermenting red wine and then distilling white wine. After drying, crushing and sieving the tree wine residue, butter, xylitol, egg yolk, stevia powder, mint Flour, grape pomace powder and low-gluten flour are kneaded into dough according to the weight ratio of 100:55:90:4:6:25:200, shaped, and baked at high temperature to obtain the grape pomace low-sugar biscuit, which specifically includes the following steps:

[0033] 1) Dry stevia leaves, mint leaves, and wine residues in an oven at 65°C for 14 hours;

[0034] 2) Grinding the dried stevia leaves, mint leaves, and wine residues with a pulverizer, and passing through a 60-mesh sieve to obtain stevia powder, mint leaf powder, and tree wine residues powder; passing low-gluten flour through a 60-mesh sieve;

[0035] 3) Soften the butter at room temperature, add xylitol in proportion, and stir well to obtain the mixture;

[0036] 4) Separate the egg...

Embodiment 2

[0041] A low-sugar tree grape biscuit, which is made of tree wine residue after fermenting red wine and then distilling white wine. After drying, crushing and sieving the tree wine residue, butter, xylitol, egg yolk, stevia powder, mint Flour, grape pomace powder and low-gluten flour are kneaded into dough according to the weight ratio of 100:50:80:5:5:20:190, shaped, and baked at high temperature to obtain the grape pomace low-sugar biscuit, which specifically includes the following steps:

[0042] 1) Dry stevia leaves, mint leaves, and wine residues in an oven at 60°C for 16 hours;

[0043] 2) Grinding the dried stevia leaves, mint leaves, and wine residues with a pulverizer, and passing through a 55-mesh sieve to obtain stevia powder, mint leaf powder, and tree wine residues powder; passing low-gluten flour through a 55-mesh sieve;

[0044] 3) Soften the butter at room temperature, add xylitol in proportion, and stir well to obtain the mixture;

[0045] 4) Separate the egg...

Embodiment 3

[0050] A low-sugar tree grape biscuit, which is made of tree wine residue after fermenting red wine and distilling white wine. After drying, crushing and sieving the tree wine residue, butter, xylitol, egg yolk, stevia powder, mint Flour, grape pomace powder and low-gluten flour are kneaded into dough according to the weight ratio of 100:60:100:3:7:30:210, shaped, and baked at high temperature to obtain the grape pomace low-sugar biscuit, which specifically includes the following steps:

[0051] 1) Dry stevia leaves, mint leaves, and wine residues in an oven at 70°C for 12 hours;

[0052] 2) Grinding the dried stevia leaves, mint leaves, and tree wine residues with a pulverizer respectively, and passing through a 65-mesh sieve to obtain stevia powder, mint leaf powder, and tree wine residues powder; passing low-gluten flour through a 65-mesh sieve;

[0053] 3) Soften the butter at room temperature, add xylitol in proportion, and stir well to obtain the mixture;

[0054] 4) Se...

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PUM

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Abstract

The invention discloses a myrciaria cauliflora low-sugar biscuit and a making method thereof. The making method of the myrciaria cauliflora low-sugar biscuit includes: subjecting myrciaria cauliflora wine dregs to drying, smashing and screening, mixing the myrciaria cauliflora wine dregs with butter, xylitol, eggs, stevia rebaudianum powder, mint powder and low-gluten flour evenly, kneading to form a dough, shaping, and baking to obtain the myrciaria cauliflora low-sugar biscuit. Being obtained after myrciaria caulifloras are fermented to make red wine and then reutilized to make baijiu by distilling, the wine dregs are low in sugar content, the xylitol and the stevia rebaudianum powder are added to serve as sweetening agents, and accordingly the made biscuit is low in sugar content and suitable for diabetics. The myrciaria cauliflora low-sugar biscuit and the making method thereof has the advantages that the biscuit is made without addition of any pigment or food additive in the making process, is brown in color and rich in myrciaria cauliflora taste, milk flavor and a cooling taste of mint, a slight aroma of wine, specific sour and sweet flavors, looseness and softness in mouthfeel and sweetness and aroma in aftertaste are provided, health efficacies of oxidation resisting and blood sugar decrease assisting are achieved, and accordingly the biscuit is natural food suitable for people of all ages and the diabetics, and by-products obtained in the myrciaria cauliflora wine brewing process are turned into wealth.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a grape low-sugar biscuit and a production method thereof. Background technique [0002] vine grapes ( Myrciaria cauliflora (DC.) Berg), also known as Jiabao fruit, treasure fruit, and Myrtle, is a fruit tree of Myrtaceae, a tropical and subtropical evergreen shrub, native to Brazil, Paraguay, Argentina and other countries and regions . Jiabao fruit has a compact crown and a beautiful tree posture. It blooms and bears fruit four times a year. The flowers and fruits grow on the trunk and branches. The blooming period is prosperous and full of fruits, and there are strange mixed growths of flowers, ripe fruits and green fruits. Landscape, suitable for landscaping and landscaping tree species and bonsai materials. According to statistics, the annual yield of high-yield Jiabao fruit trees can reach 50 kg, and the market price of fruit is 140-200 yuan / kg, with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D2/36A21D2/368A21D13/062
Inventor 邱珊莲林宝妹郑开斌纪勇惠张树河吴维坚洪佳敏张帅郑菲艳林碧珍
Owner FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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