Making method for blueberry biscuits

A production method and technology of blueberry biscuits, applied in the field of baked food processing, can solve the problem of low anthocyanin content

Inactive Publication Date: 2018-11-02
遵义盛林农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for making blueberry biscuits to solve the problem of low anthocyanin content in existing blueberry biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of preparation method that is used for blueberry biscuit comprises the following steps:

[0020] Step 1. Homogenize the fresh blueberry fruit with a homogenizer, and then use an ultra-high pressure device to perform ultra-high pressure treatment to obtain a mixture. The processing time is 5 minutes;

[0021] Step 2, adding hemicellulase, cellulase and pectinase to the mixture, and enzymolysis for 3 hours at a temperature of 40°C, wherein the amount of pectinase added is 2% of the weight of the mixture, and the hemicellulose The addition of enzyme is 2% of mixture weight, and the addition of cellulase is 1% of mixture weight;

[0022] Step 3: Add a mixed solution of ethanol-lemon juice-water to the mixture treated in step 2. The ratio of parts by weight of ethanol, lemon juice and water is 8:2:4, stir slowly and let it stand for 1h before using The stirrer is fully stirred, the number of revolutions of the stirrer is 2000 rpm, and the stirring time ...

Embodiment 2

[0027] Embodiment 2: a kind of preparation method that is used for blueberry biscuit comprises the following steps:

[0028] Step 1. Homogenize the fresh blueberry fruit with a homogenizer, and then use an ultra-high pressure device to perform ultra-high pressure treatment to obtain a mixture. The processing time is 5 minutes;

[0029] Step 2, adding hemicellulase, cellulase and pectinase to the mixture, and enzymolysis for 4 hours at a temperature of 42.5°C, wherein the amount of pectinase added is 3.5% of the weight of the mixture, and the hemicellulose The addition of enzyme is 2.5% of mixture weight, and the addition of cellulase is 2% of mixture weight;

[0030] Step 3: Add a mixed solution of ethanol-lemon juice-water to the mixture treated in step 2, the ratio of parts by weight of ethanol, lemon juice and water is 8:2:4, slowly stir and let it stand for 2h before using The stirrer is fully stirred, the number of revolutions of the stirrer is 2000 rpm, and the stirring...

Embodiment 3

[0035] Embodiment 3: a kind of preparation method that is used for blueberry biscuit comprises the following steps:

[0036] Step 1. Homogenize the fresh blueberry fruit with a homogenizer, and then use an ultra-high pressure device to perform ultra-high pressure treatment to obtain a mixture. The processing time is 5 minutes;

[0037] Step 2, adding hemicellulase, cellulase and pectinase to the mixture, and enzymolysis for 5 hours at a temperature of 45°C, wherein the amount of pectinase added is 5% of the weight of the mixture, and the hemicellulose The addition of enzyme is 3% of mixture weight, and the addition of cellulase is 3% of mixture weight;

[0038] Step 3: Add a mixed solution of ethanol-lemon juice-water to the mixture treated in step 2, the ratio of parts by weight of ethanol, lemon juice and water is 8:2:4, slowly stir and let it stand for 3h before using The stirrer is fully stirred, the number of revolutions of the stirrer is 2000 rpm, and the stirring time ...

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PUM

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Abstract

The application of the invention discloses a making method for blueberry biscuits in the technical field of processing of baked foods. The making method is characterized by comprising the following steps of step I, making fresh blueberry fruits into homogenate through a homogenization machine; step II, adding hemicellulase, cellulase and pectinase to a mixture; step III, adding an ethanol-lemon juice-water mixed solution to the mixture treated in the step II; step IV, performing separation and filtration on the mixture treated in the step III to obtain fruit residues and a coarse extraction solution; step V, adding water to the extraction solution, flour, egg white, salt and molten butter, wherein the addition quantity of the extraction solution is 3-5% of the weight of the flour, performing thorough and uniform mixing to obtain dough, thoroughly kneading the mixed dough, and performing extrusion shaping; and step VI, baking the dough obtained through extrusion shaping at 150-250 DEG Cfor 10-30min, performing cooling to room temperature, and performing nitrogen-filled packaging. Through adoption of the scheme of the making method disclosed by the invention, the problem of low anthocyan content in conventional blueberry biscuits is solved.

Description

technical field [0001] The invention relates to the technical field of baked food processing, in particular to a method for making blueberry biscuits. Background technique [0002] Biscuits are currently one of the main baked foods in the world. Due to their long shelf life and convenient storage and transportation, they are currently one of the main foods for leisure or to satisfy hunger. Blueberry fruit is rich in nutrients, which has the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, enhancing human body immunity, etc., and has high nutritional components. It is rich in anthocyanins, which have attracted much attention because they can activate the retina, strengthen eyesight and prevent eye fatigue. Medical clinical reports show that anthocyanins in blueberries can promote the regeneration of rhodopsin in retinal cells, prevent myopia, and improve vision. At this time, blueberry biscuits cam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D2/36A21D13/062
Inventor 谢志刚谌业平裴高
Owner 遵义盛林农业发展有限公司
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