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Cauliflower biscuit and preparation method thereof

A technology of cauliflower and cauliflower powder, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc., can solve the problems of stagnation in in-depth processing and restriction of the use of added value of cauliflower, and achieve the best elasticity and chewiness Excellent, crisp and loose taste, the effect of improving the taste

Active Publication Date: 2021-12-31
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are numerous reports on the efficacy of dietary fiber and flavonoids and other bioactive substances in my country, the in-depth processing of cauliflower and its products rich in dietary fiber and flavonoids has stagnated, which has restricted the development of cauliflower to a certain extent. Utilization of added value

Method used

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  • Cauliflower biscuit and preparation method thereof
  • Cauliflower biscuit and preparation method thereof
  • Cauliflower biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Example 1: Preparation of Cauliflower Powder

[0054] Process see figure 1 .

[0055] Blanching: Wash the fresh cauliflower and put it in 100°C water for 3 minutes.

[0056] Drying: wipe off the moisture on the blanched cauliflower, put it on a baking tray, put it in an oven at 75°C and bake for 10 hours.

[0057] Pulverization: Put the dried and cooled cauliflower into a pulverizer for pulverization.

[0058] Sieve: Put the crushed cauliflower into a 60-mesh standard sampling sieve and sieve.

[0059] Encapsulation and preservation: put the obtained cauliflower powder into a sealed jar, and store it in a refrigerator at 4°C.

Embodiment 2

[0060] Embodiment 2: make biscuit according to basic recipe

[0061] The basic formula of cauliflower biscuits is: 60 parts of whole wheat flour, 40 parts of low-gluten flour, 40 parts of cauliflower flour, 48 parts of butter, 32 parts of shortening, 20 parts of whole egg liquid, 4.92 parts of erythritol, and 0.078 parts of sucralose , 1 part of salt, 1 part of baking powder. For the preparation process, see figure 2 .

[0062] Fat softening: put the butter and shortening at room temperature to soften until you can easily press marks on the surface with your fingers.

[0063] Whipping: After beating the oil until smooth, add erythritol and sucralose in two portions, continue beating until the oil volume expands, then add whole egg liquid in three portions, and beat the oil until it becomes white and feathery.

[0064] Raw material premixing: pass whole wheat flour, low-gluten flour, cauliflower powder, baking powder and salt through a 60-mesh sieve and mix well for later u...

Embodiment 3-5

[0113] Embodiment 3 The addition amount of butter shortening is 42:28 (units are all parts), the addition amount of cauliflower powder is 20, the addition amount of whole egg liquid is 20; the addition amount of embodiment 4 butter shortening is 48:32, the addition amount of cauliflower powder is 30, the addition amount of whole egg The amount of egg liquid added is 25; the amount of butter shortening added in Example 5 is 54:36, the amount of cauliflower powder added is 40, and the amount of whole egg liquid added is 30. The preparation of embodiment 3-5 biscuit is the same as embodiment 1 and 2.

[0114] In the single factor experiment, the optimal addition amount of cauliflower powder, butter shortening, whole egg liquid and sugar substitute was determined, because the addition amount of sugar substitute had little effect on biscuits, so the addition amount of cauliflower powder, butter shortening was selected and the addition of whole egg liquid as the main influencing fac...

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Abstract

The invention provides a cauliflower biscuit and a preparation method thereof. The cauliflower biscuit comprises the following components in parts by mass: 60 parts of whole wheat flour, 30-50 parts of low-gluten flour, 15-40 parts of cauliflower powder, 60-100 parts of grease, 20-40 parts of whole egg liquid, 3-5 parts of a sugar substitute, 0.1-2 parts of baking powder and 0-2 parts of salt. The cauliflower biscuit provided by the invention comprises the following main raw materials: the flour, the cauliflower powder, the grease and the whole egg liquid. The cauliflower powder is rich in dietary fibers, so that the taste of the biscuit is improved,; and meanwhile, the biscuit is endowed with a specific brassicaceous vegetable baking flavor, so that the score of the taste and flavor of the biscuit is increased. According to the invention, the proportion of the cauliflower powder and other raw materials is optimized and adjusted; the situation that the fragrance in the biscuit is covered by the vegetable flavor is avoided; and based on the foamability of the whole egg liquid, a bulky spongy result is provided for the biscuit, so that the taste of the biscuit is looser, and the elasticity and chewiness of the biscuit are optimal.

Description

technical field [0001] The invention belongs to the technical field of baked food, and in particular relates to a biscuit using vegetables as raw materials and a preparation method thereof. Background technique [0002] Cauliflower (Brassica oleracea var. botrytis), also known as cauliflower, cauliflower, cabbage flower or cauliflower, belongs to Brassica oleracea L. in the family Cruciferae. Since it was introduced to southern China in the middle of the nineteenth century, cauliflower has become one of the most commonly eaten vegetables [1,2] . [0003] Cauliflower has high nutritional value. Cauliflower is rich in dietary fiber, which can delay the rise of blood sugar to a certain extent. research shows [3] Cauliflower curd is rich in vegetable protein, and its protein content is about 1.10-2.99%. The content of vitamin C and potassium is in the forefront of cruciferous vegetables. The content of flavonoids in cauliflower is about 219mg·kg -1 DW [4] , as a good bloo...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/34A21D13/06A21D13/80
CPCA21D2/36A21D2/34A21D13/06A21D13/80Y02P60/80
Inventor 孙雨阁薛勇蒋莹沈群刘丽君
Owner CHINA AGRI UNIV
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