Hesperidium aurantium biscuits and preparation method thereof

A technology of tea mandarin and biscuit, which is applied to the field of tea mandarin fruit biscuit and its preparation, can solve the problems of environmental pollution, waste of tea mandarin pulp, etc., and achieves the effects of good effect, unique flavor and increased foaming.

Inactive Publication Date: 2018-02-23
BEIBU GULF UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Biscuits, as a common snack, are developing rapidly, with various designs and varieties, and new products emerge in endlessly. They are becoming more and more important in daily life. They have gradually developed from the original role of pure hunger to today's leisure and health care. There is no biscuit using tea citrus pulp as a raw material. The present invention uses tea citrus fruit as a raw material to make tea citrus fruit biscuits, which can not only increase people's choice of biscuits, satisfy taste buds, but also have anti-inflammatory, diuretic, and kidney-warming properties. Promotes qi and dissipates stagnation, lowers blood fat, eliminates phlegm and relieves asthma and other health effects, and can also solve the problems of tea mandarin pulp resource waste and environmental pollution in this area

Method used

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  • Hesperidium aurantium biscuits and preparation method thereof
  • Hesperidium aurantium biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of tea orange fruit biscuit includes the following steps:

[0024] 1) Pretreatment of tea orange fruit: remove the seeds of a large amount of tea orange pulp produced by processing, mix the net fruit pulp with a small amount of water, mash it with a homogenizer, and treat it with a colloid mill for 10 minutes to obtain green orange pulp;

[0025] 2) Egg liquid treatment: separate the egg whites from the egg yolks, stir the egg whites until bubbles, control the time to 8 minutes, and then add the egg yolks;

[0026] 3) Mixing of raw materials: 100 parts of low-gluten flour, 30 parts of egg liquid, 30 parts of vegetable oil, 5 parts of table salt, 15 parts of white sugar according to the weight ratio, mix evenly and fully emulsify to form an emulsion. Add 40 parts of green orange pulp and 8 parts of baking soda to the emulsion, mix well, and let stand for 10 minutes;

[0027] 4) Mold placement and shaping baking: stamping and forming are placed in the mold fo...

Embodiment 2

[0030] A preparation method of tea orange fruit biscuit includes the following steps:

[0031] 1) Tea orange fruit pretreatment: remove the seeds of a large amount of tea orange pulp produced by processing, mix the net pulp with a small amount of water, mash it with a homogenizer, and treat it with a colloid mill for 10 minutes to obtain green orange pulp;

[0032] 2) Egg liquid treatment: separate the egg whites from the egg yolks, stir the egg whites until bubbles, control the time to 5 minutes and then add the egg yolks;

[0033] 3) Mixing of raw materials: 50 parts of low-gluten flour, 20 parts of egg liquid, 20 parts of vegetable oil, 2 parts of table salt, 20 parts of white sugar are mixed according to the weight ratio, and fully emulsified to form an emulsion. Add 60 parts of green orange pulp and 3 parts of baking soda to the emulsion, mix well, and let stand for 15 minutes;

[0034] 4) Mold placement and shaping baking: stamping and forming are placed in the mold for shaping,...

Embodiment 3

[0037] A preparation method of tea orange fruit biscuit includes the following steps:

[0038] 1) Pretreatment of tea orange fruit: remove the seeds of a large amount of tea orange pulp produced by processing, mix the net fruit pulp with a small amount of water, mash it with a homogenizer, and treat it with a colloid mill for 10 minutes to obtain green orange pulp;

[0039] 2) Egg liquid treatment: separate the egg whites from the egg yolks, stir the egg whites until bubbles, control the time to 5 minutes and then add the egg yolks;

[0040] 3) Mixing of raw materials: 50 parts of low-gluten flour, 20 parts of egg liquid, 20 parts of vegetable oil, 2 parts of table salt, 20 parts of white sugar are mixed according to the weight ratio, and fully emulsified to form an emulsion. Add 50 parts of green orange pulp and 2 parts of baking soda to the emulsion, mix well, and let stand for 15 minutes;

[0041] 4) Mold placement and shaping baking: stamping and forming are placed in the mold for...

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Abstract

The invention discloses hesperidium aurantium biscuits and a preparation method thereof. The hesperidium aurantium biscuits are prepared from the following materials in parts by weight: 50-100 parts of green hesperidium aurantium pulp, 50-100 parts of low-gluten flour, 20-30 parts of eggs, 20-40 parts of white granulated sugar, 2-5 parts of table salt, 2-8 parts of baking soda, and 20-30 parts ofpurified water. The preparation method comprises the following steps: 1. pretreating hesperidium aurantium; 2. treating the eggs; 3. mixing the materials; 4. putting into a die for shaping and baking;and 5. cooling for transportation and packaging. Fresh hesperidium aurantium pulp selected by the invention comes from a large amount of waste pomace produced by processing of hesperidium aurantium and pu'er tea, and thus realizing the aims of turning waste into wealth and achieving comprehensive utilization of resources; the process is simple and environment-friendly; and because hesperidium aurantium pulp is added particularly, the biscuits not only reserve the faint scent and sweetness of the pulp, but also are rich in vitamin P and hesperidin, thus having the health efficacies of resisting inflammation, helping dieresis, warming the kidney, promoting the circulation of qi and removing stasis, reducing blood fat, eliminating phlegm and relieving asthma.

Description

Technical field [0001] The invention belongs to the technical field of health foods, and relates to a tea orange fruit biscuit and a preparation method thereof. Background technique [0002] The tea tangerine, which is rich in Qinzhou, has a thin, soft skin and a suitable volume. It not only has a pitiful "face value", but also has a unique fresh taste, moderate sweet and sour, which is different from other tangerine plants in the Rutaceae family. , Invigorating the spleen and stomach, removing dampness and resolving phlegm, dispelling accumulation and resolving stagnation, etc., which have been loved by many consumers. During the tea tangerine picking season, a large amount of tea tangerine fruit is peeled and processed to produce a large amount of pulp directly discarded on the roadside or even piled up like a mountain, or thrown into the pond, collectively buried, and left to rot and deteriorate, which shocks and regrets. In rainy weather, the air will be filled with sour odo...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/80
Inventor 戴梓茹张晨晓谭高琼
Owner BEIBU GULF UNIV
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