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High-fiber fruit and vegetable biscuit powder

A fruit and vegetable cake, high-fiber technology, applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of poor palatability and achieve the effect of improving palatability, light smell and high nutritional content

Pending Publication Date: 2021-08-06
徐州恒星面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it directly adds the puffed powder that kiwi fruit and carrot make, though enriched its nutritional structure, but can cause the biscuit made to have stronger subjective taste, poor palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A high-fiber fruit and vegetable biscuit powder, made of the following raw materials in parts by weight: 100 parts of low-gluten flour, 12 parts of carrots, 10 parts of kiwi fruit, and 15 parts of nutritional powder;

[0017] The carrots are naturally air-dried until the water content reaches 85%, and then soaked in rice wine in a sealed state for 24 hours, then the soaked carrots are taken out and drained, freeze-dried, and ground to obtain carrot powder; the carrot powder is mixed with distilled water and okra seeds The oil is mixed into dough, the dough is cut and dried, and ground into powder.

[0018] Wherein, the nutrient powder comprises fish bone and silkworm chrysalis, which are mixed according to the ratio of 1:1. The processing method of the fish bones is as follows: marinate the fish bones that have been removed and washed with rice wine in a sealed state for 48 hours, take them out and air-dry them, then put them into a pot, stir-fry them over low heat unti...

Embodiment 2

[0021] A high-fiber fruit and vegetable biscuit powder, made of the following raw materials in parts by weight: 120 parts of low-gluten flour, 13 parts of carrots, 12 parts of kiwi fruit, and 18 parts of nutritional powder;

[0022] The carrot is naturally air-dried until the water content reaches 88%, and then soaked in rice wine in a sealed state for 30 hours, then the soaked carrot is taken out and drained, freeze-dried, and ground to obtain carrot powder; the carrot powder is mixed with distilled water and okra seeds The oil is mixed into dough, the dough is cut and dried, and ground into powder.

[0023] Wherein, the nutrient powder comprises fish bone and silkworm chrysalis, which are mixed according to the ratio of 1:1. The processing method of the fish bones is as follows: marinate the fish bones that have been removed and washed with rice wine in a sealed state for 50 hours, take them out and air-dry them, put them into a pot, stir-fry them over low heat until the fra...

Embodiment 3

[0026] A high-fiber fruit and vegetable biscuit powder, made of the following raw materials in parts by weight: 150 parts of low-gluten flour, 15 parts of carrot, 15 parts of kiwi fruit, and 20 parts of nutritional powder;

[0027] The carrots are naturally air-dried until the water content reaches 90%, and then soaked with rice wine in a sealed state for 36 hours, then the soaked carrots are taken out and drained, freeze-dried, and ground to obtain carrot powder; the carrot powder is mixed with distilled water and okra seeds The oil is mixed into dough, the dough is cut and dried, and ground into powder.

[0028] Wherein, the nutrient powder comprises fish bone and silkworm chrysalis, which are mixed according to the ratio of 1:1. The processing method of the fish bones is as follows: marinate the fish bones that have been removed and washed with rice wine in a sealed state for 52 hours, take them out and air-dry them, put them into a pot, stir-fry them over a low heat until ...

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PUM

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Abstract

The invention discloses high-fiber fruit and vegetable biscuit powder. The high-fiber fruit and vegetable biscuit powder is prepared from the following raw materials in parts by weight: 100-150 parts of low-gluten flour, 12-15 parts of carrots, 10-15 parts of kiwi fruits and 15-20 parts of nutrition powder. The carrots are naturally air-dried until the water content is 85-90%, then the carrots are soaked in rice wine in a sealed state for 24-36 h, then the soaked carrots are taken out, drained, freeze-dried and ground, and carrot powder is obtained; and the carrot powder is mixed with distilled water and okra seed oil to form dough, and the dough is cut, dried and ground into powder. The high-fiber fruit and vegetable biscuit powder has extremely high nutritional value and relatively good palatability.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-fiber fruit and vegetable biscuit powder. Background technique [0002] As one of the main baked foods, biscuits have hot spots such as large consumption, long shelf life, and suitable for all ages. They are an excellent choice for leisure or impact. A large amount of trace raw materials and dietary fiber are lost during processing, resulting in low nutritional value of biscuits. However, in the fast-paced life of modern society, more and more people choose to use biscuits to fill their stomachs, which will easily cause malnutrition in the long run. [0003] The publication number is "CN104839281A", which discloses a high-fiber fruit and vegetable crispy biscuit powder and a preparation method thereof, so that the prepared biscuit powder has higher nutritional value. But it directly adds the expanded powder that kiwi fruit and carrot are made, though enriched its...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/16A21D13/06A23L5/20
CPCA21D2/366A21D2/16A21D13/06A23L5/27A23V2002/00A23V2250/082
Inventor 姬培新
Owner 徐州恒星面业有限公司
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