Fig shortbread and preparation method thereof

A technology of figs and production methods, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of weakening the health value of figs, low nutritional value, and incomplete health care functions, so as to reduce nutrient loss, Enhance health care efficacy and increase the effect of health care function

Inactive Publication Date: 2019-03-08
澧县泰溥生态水果种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, general fig crisps are made from the pomace of fresh figs, which weakens the health value of figs, has low nutritional value, and has incomplete health care functions.

Method used

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  • Fig shortbread and preparation method thereof
  • Fig shortbread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fig crisp is composed of the following raw materials in parts by weight: 8 parts of wheat flour, 3 parts of white sugar, 22 parts of butter, 2 parts of egg powder, 2.0 parts of water, 55 parts of fig stuffing and 8 parts of licorice powder.

[0023] In the present embodiment, the preparation method of fig stuffing comprises the following steps: (1) Screening and cleaning fresh figs, removing pits and separating the pulp, adding pectinase solution diluted with water to the pulp, and finally heating the figs at 25°C and pH 3.0 The enzymolysis reaction was carried out for 20 minutes under the environment; the mass ratio of added water to pulp was 1:1, and the mass ratio of pectinase to water was 1:10000; (2) firstly, the enzymolyzed pulp was sent into a screw extruder to obtain Broken fig pulp; then the fig pulp is sent into the grinder for secondary crushing and mixing, and finally the mixed slurry is filtered with 100 mesh screens to obtain the fig pulp, and the filter ...

Embodiment 2

[0027] A fig crisp is composed of the following raw materials in parts by weight: 7 parts of wheat flour, 4 parts of white sugar, 25 parts of butter, 3 parts of egg powder, 2 parts of water, 50 parts of fig stuffing and 9 parts of licorice powder.

[0028] In the present embodiment, the preparation method of fig stuffing comprises the following steps: (1) Screening and cleaning fresh fig fruits, removing the pits and separating the pulp, adding pectinase solution diluted with water to the pulp, and finally adding the pectinase solution diluted with water to the pulp at 40°C and having a pH of 4.0 The enzymolysis reaction was carried out for 95 minutes under the environment; the mass ratio of added water to pulp was 2:1, and the mass ratio of pectinase to water was 1:25000; (2) firstly, the enzymolyzed pulp was sent into a screw extruder to obtain Broken fig pulp; then the fig pulp is sent into the grinder for secondary crushing and mixing, and finally the mixed slurry is filter...

Embodiment 3

[0032] A fig cake is composed of the following raw materials in parts by weight: 9 parts of wheat flour, 2 parts of white sugar, 20 parts of butter, 1 part of egg powder, 2 parts of water, 60 parts of fig stuffing and 6 parts of licorice powder.

[0033] In the present embodiment, the preparation method of fig stuffing comprises the following steps: (1) Screening and cleaning fresh fig fruit, removing the core and separating the pulp, adding pectinase solution diluted with water to the pulp, and finally adding the pectin enzyme solution diluted with water to the pulp, The enzymolysis reaction was 170 minutes under the environment; the mass ratio of added water to pulp was 3:1, and the mass ratio of pectinase to water was 1:40000; (2) firstly, the enzymolyzed pulp was sent into a screw extruder to obtain Broken fig pulp; then the fig pulp is sent into the grinder for secondary crushing and mixing, and finally the mixed slurry is filtered with a 120 mesh screen to obtain the fig ...

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Abstract

The invention relates to the technical field of food processing, in particular to fig shortbread and a preparation method thereof. The fig shortbread consists of the following raw materials in parts by weight of 7-9 parts of wheat flour, 2-4 parts of white granulated sugar, 20-30 parts of cream, 1-3 parts of egg powder, 1.5-2.5 parts of water, 50-60 parts of fig fillings and 6-10 parts of licoriceroot powder. According to the fig shortbread disclosed by the invention, the content of vitamin C of the fig shortbread can be increased, besides, polyphenol and flavonoid substances are also increased, the health-care efficacy is improved, and the quality guarantee period is prolonged. Components of the cream and the white granulated sugar in the fig shortbread facilitate improvement of the mouth feel of the fig shortbread.

Description

technical field [0001] The invention relates to the technical field of fruit crisp processing, in particular to a fig crisp and a preparation method thereof. Background technique [0002] Fig is currently one of the fastest-growing fruit trees in the world, with high yield, few pests and diseases, and easy cultivation and management. Most varieties of figs bear fruit in summer and autumn, and the fruits mature in succession from June to November. The fresh fruit is sold for a long time, and the processing time is greatly extended, which is especially conducive to improving the utilization rate of factory equipment. The main functions of figs are: it can help the body digest food and promote appetite; the lipase and hydrolytic enzyme contained in figs can reduce blood lipids and decompose blood lipids, which can reduce the deposition of fat in blood vessels, thereby lowering blood pressure. , the role of preventing coronary heart disease; anti-inflammatory and detumescence ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/06A21D2/34
CPCA21D2/34A21D13/06A21D13/31A21D13/38
Inventor 聂明建刘菊香张吉平尹少荣刘申金张蓝
Owner 澧县泰溥生态水果种植专业合作社
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