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Biscuits containing pineapple jam

The technology of pineapple jam biscuit and pineapple, which is applied in the field of biscuit processing, can solve the problems of insufficient pineapple flavor, unreasonable formula, single function, etc., and achieve the effects of improving resource utilization rate, strengthening digestion and bowel cleansing function, and satisfying pineapple flavor.

Inactive Publication Date: 2017-10-24
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

[0006] At present, there are also many methods for making pineapple sauce biscuits, but there are still problems such as unreasonable formula, insufficient pineapple flavor, and single function.

Method used

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  • Biscuits containing pineapple jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A pineapple jam biscuit, the pineapple jam biscuit is composed of the following raw materials in parts by weight: low-gluten flour 60, milk powder 8, butter 10, pineapple jam 10, composite dietary fiber 8, egg yolk 5, vegetable oil 5, maltitol 3, salt 3, carbonic acid Sodium Hydrogen 1, Mannan 1, Sodium Stearoyl Lactylate 1.2, Tea Polyphenol 0.6.

[0028] The pineapple sauce consists of the following raw materials in parts by weight: 18 pineapple meat, 10 water, 6 kelp, 3 fungus and 2 tea leaves.

[0029] The preparation method of pineapple sauce is as follows: washing kelp, fungus and tea leaves, drying and pulverizing to 80 mesh to obtain mixed powder; cutting pineapple meat into pieces, adding water to make a slurry, then adding mixed powder, sterilizing, and then adding 3.2% cellulase by weight of pineapple, Enzymolysis at 30°C for 26 minutes, sterilized, and concentrated to obtain pineapple jam.

[0030] The moisture content of pineapple sauce is 20%.

[0031] Ve...

Embodiment 2

[0041] A pineapple jam biscuit, the pineapple jam biscuit is composed of the following raw materials in parts by weight: low-gluten flour 64, milk powder 10, butter 11, pineapple jam 15, composite dietary fiber 9, egg yolk 7, vegetable oil 8, maltitol 5, salt 4, carbonic acid Sodium Hydrogen 2, Mannan 2, Sodium Stearoyl Lactylate 1.8, Tea Polyphenols 0.9.

[0042] The pineapple sauce consists of the following raw materials in parts by weight: 20 pineapple meat, 12 water, 9 kelp, 5 fungus and 3 tea leaves.

[0043] The preparation method of the pineapple sauce is as follows: washing kelp, fungus and tea leaves, drying and pulverizing to 90 meshes to obtain a mixed powder; cutting the pineapple meat into pieces, adding water for beating, then adding the mixed powder, sterilizing, and then adding 3.8% cellulase by weight of the pineapple, Enzymolysis at 33°C for 35 minutes, sterilized, and concentrated to obtain pineapple jam.

[0044] The moisture content of pineapple sauce is ...

Embodiment 3

[0055] A pineapple jam biscuit, the pineapple jam biscuit is composed of the following raw materials in parts by weight: low-gluten flour 77, milk powder 14, butter 13, pineapple jam 20, composite dietary fiber 11, egg yolk 10, vegetable oil 8, maltitol 8, salt 5, carbonic acid Sodium Hydrogen 3, Mannan 1, Sodium Stearoyl Lactylate 2.1, Tea Polyphenols 1.1.

[0056] The pineapple sauce consists of the following raw materials in parts by weight: 23 pineapple meat, 16 water, 15 kelp, 8 fungus and 5 tea leaves.

[0057] The preparation method of the pineapple sauce is as follows: washing kelp, fungus and tea leaves, drying and pulverizing to 100 mesh to obtain a mixed powder; cutting the pineapple meat into pieces, adding water to make a slurry, then adding the mixed powder, sterilizing, and then adding 5.0% cellulase by weight of the pineapple, Enzymolysis at a temperature of 40° C. for 48 minutes, sterilized, and concentrated to obtain pineapple jam.

[0058] The moisture cont...

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Abstract

The invention discloses biscuits containing pineapple jam. The biscuits comprise, by weight, 60-80 parts of low-gluten flour, 8-15 parts of milk powder, 10-15 parts of butter, 10-28 parts of pineapple jam, 8-13 parts of compound dietary fibers, 5-12 parts of yolk, 5-10 parts of vegetable oil, 3-9 parts of maltitol, 3-5 parts of salt, 1-3 parts of sodium bicarbonate, 1-2 parts of mannan, 1.2-2.5 parts of sodium stearyl lactate and 0.6-1.5 parts of tea polyphenols. A production method of the biscuits includes: producing the pineapple jam, producing the compound dietary fibers, blending the raw materials, baking, packaging and the like. The produced biscuits are sufficient in pineapple flavor, suitable for people of all ages, high in effect of promoting digestion and clearing the intestines, beneficial to health if a person eats the biscuits for a long time and long in shelf life. The production method is capable of sufficiently utilizing waste and increasing resource utilization rate.

Description

technical field [0001] The invention relates to the technical field of biscuit processing, in particular to a pineapple jam biscuit. Background technique [0002] Pineapple (scientific name: Ananas comosus (Linn.) Merr.), short stem. Many leaves, arranged in rosettes, sword-shaped, apex acuminate, entire or sharply toothed, ventral green, back pink-green, edges and tops often brownish red, the leaves born on the top of the inflorescence become smaller and often red. The inflorescence is pulled out from the leaves, shaped like a pine cone; the base of the bracts is green, the upper part is light red, and triangular-ovate; the sepals are broadly ovate, fleshy, and the top is reddish; the petals are oblong, with apex, and the upper part is purple-red , the lower part is white. Juhua fruit fleshy. Flowering period from summer to winter. [0003] It is cultivated in Fujian, Guangdong, Hainan, Guangxi, and Yunnan in China. Native to tropical America. Commonly known as pineap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/36A21D13/06
CPCA21D2/36A21D13/06A21D13/31A21D13/38
Inventor 吴艳
Owner 钦州市浦北广发食品有限公司
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