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Chaenomeles speciosa biscuit and preparation method thereof

A technology of Papaya and Papaya, applied in baking, baked goods with modified ingredients, dough processing, etc., can solve the problems of inability to be used as fresh fruit, hard texture, etc., so as to improve the efficacy value and improve the comprehensive Quality, effect to enhance characteristic aroma and color quality

Pending Publication Date: 2021-08-20
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of papaya with sour taste, astringent taste and hard texture, which cannot be used as a fresh fruit, and to provide a papaya biscuit with rich nutrients and functional components in it And the preparation method thereof, the developed product has harmonious taste, crisp mouthfeel, moderate sweet and sour, golden appearance, and is suitable for wide promotion

Method used

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  • Chaenomeles speciosa biscuit and preparation method thereof
  • Chaenomeles speciosa biscuit and preparation method thereof
  • Chaenomeles speciosa biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A papaya biscuit made from the following raw materials: 100 parts of low-gluten flour, 20 parts of sweet potato starch, 30 parts of powdered sugar, 55 parts of vegetable oil, 3 parts of papaya pulp powder, and 2 parts of papaya peel powder;

[0037] The preparation method of the above-mentioned papaya biscuit comprises the following steps:

[0038] (1) Cleaning of papaya fruit: select fresh and intact papaya fruit, wash with water, and drain;

[0039] (2) Separation of peel and pulp: Use a peeler to peel off the peel of papaya tomentosa with a thickness of about 2 mm, and collect the peel and pulp separately.

[0040] (3) Pulp slices: Cut the pulp into thin slices of about 3 mm.

[0041] (4) Color protection: quickly soak the sliced ​​peel and pulp in the color protection solution, which is composed of 0.5% sodium chloride, 0.4% ascorbic acid, 0.2% L-cysteine ​​and 0.8% citric acid. The balance is water.

[0042] (5) Drying: spread the pulp and peel of papaya papaya ...

Embodiment 2

[0050] A papaya biscuit made from the following raw materials: 100 parts of low-gluten flour, 22.5 parts of sweet potato starch, 40 parts of powdered sugar, 60 parts of vegetable oil, 3 parts of papaya pulp powder, and 2 parts of papaya peel powder;

[0051] Its preparation process is identical with embodiment 1.

Embodiment 3

[0053] A papaya biscuit made from the following raw materials: 100 parts of low-gluten flour, 25 parts of sweet potato starch, 45 parts of powdered sugar, 65 parts of vegetable oil, 1.5 parts of papaya pulp powder, and 3 parts of papaya peel powder;

[0054] Its preparation process is identical with embodiment 1.

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Abstract

The invention discloses a chaenomeles speciosa biscuit and a preparation method thereof. The chaenomeles speciosa biscuit comprises the following raw materials: 100 parts of low-gluten flour, 20-25 parts of sweet potato starch, 30-45 parts of powdered sugar, 55-65 parts of vegetable oil, 1.5-3.5 parts of chaenomeles speciosa pulp powder, 1.5-3.5 parts of chaenomeles speciosa peel powder, and 10-15 parts of milk powder, 8-10 parts of walnut powder, 8-10 parts of soybean powder or 10-15 parts of xylitol which can be selectively added. The preparation method comprises the steps of peel and pulp separation, slicing, color protection, drying, crushing, mixing, dough preparation, biscuit forming, baking, cooling and the like. The preparation method comprises the following steps: firstly, separating peel and pulp of chaenomeles speciosa, respectively preparing the peel powder and the pulp powder, and then properly proportioning, so that the complementary advantages of the peel powder and the pulp powder of the chaenomeles speciosa are realized. The chaenomeles speciosa powder, the flour and other raw and auxiliary materials are mixed and blended, and the product obtained after forming and baking is harmonious in taste, crisp in mouthfeel, moderate in sour and sweet degrees and golden in appearance and has the specific faint scent of chaenomeles speciosa.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a papaya biscuit and a preparation method thereof. Background technique [0002] Papaya papaya, also known as papaya and papaya crabapple, is a deciduous shrub to small tree, 2 m-6 m high, with erect branches and short thorns. Papaya is an ornamental plant. Because of its hard texture and poor taste, it is not used as a common edible fruit. Therefore, in most areas, papaya fruit that is used as an ornamental will fall naturally after it matures. Rotting not only wastes resources, but also easily breeds mosquitoes and pollutes the environment. The content of malic acid in papaya fruit is 39.92 g / 100g, the content of citric acid is 0.31 g / 100g, the content of vitamin C is 0.01 g / 100g, the content of amino acid is 0.32 g / 100g, and the content of chlorogenic acid is 0.03 g-0.40 g / 100g, the content of oleanolic acid is 0.03 g-0.15 g / 100g, the content of total flavonoids is...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/34A21D2/18A21D13/06
CPCA21D2/36A21D2/362A21D2/364A21D2/34A21D2/181A21D13/06
Inventor 高雪丽王婷郭卫芸李光辉王永辉汪丹刘香萌
Owner XUCHANG UNIV
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