Red wine residue pizza biscuit and making method thereof

Abstract

According to the red wine residue pizza biscuit and the making method thereof, grape skin powder and grape seed oil are made from grape skin residues after grape fermentation, and the biscuit comprises the following raw materials in parts by weight: 30-70 parts of grape skin powder, 20-40 parts of wheat weak strength flour, 10-20 parts of grape seed oil, 5-20 parts of glucose, 6-10 parts of soybean protein, 5-10 parts of purified water, 1-5 parts of table salt, 2-4 parts of dried yeast, 2-4 parts of dried meat floss and 1-2 parts of grape skin. Through the steps of raw material mixing, curing, rolling, baking, natural cooling and the like, the finally prepared red wine residue pizza biscuit is wine red in color, chewy in taste and rich in nutrition, has the effects of protecting blood vessels, resisting aging, regulating internal secretion and the like, and has the aftertaste of wine.

Description

Technical Field

[0001] The invention relates to a biscuit making method, in particular to a red wine residue pizza biscuit and a making method thereof, and belongs to the field of food processing. Background Art

[0002] Grape skin is rich in cellulose, pectin and iron, which can make up for the lack of nutrition in modern people's diet. In addition, grape skin is also rich in resveratrol, flavonoids, tannic acid, anthocyanin, amino acids and other substances, which have health benefits such as promoting gastrointestinal motility, enhancing immunity, increasing blood vessel elasticity, and delaying body decline.

[0003] Grape seeds generally account for 3%-7% of the total weight of grapes. As a byproduct of the wine industry, it is a high-quality edible oil resource, with an oil content of 10%-20%. Grape seed oil contains two very important elements, linoleic acid and proanthocyanidins, which have anti-aging, blood vessel protection, endocrine regulation and other effects. In addition, grape seed oil has a strong antioxidant capacity, which is 50 times that of vitamin E.

[0004] At present, the skins and residues after wine fermentation in my country are usually treated as fertilizer and feed, with very low benefits and utilization rates.

[0005] Grape skin powder has been reported to be used in food processing, such as: Application No. 2016100155779 discloses a grape skin cake and its production method, and Application No. 2011103938439 discloses a composite grape skin edible fungus health-care noodles and its production method. However, there is no report on using fermented grape skin residue as the main raw material to make biscuits. Summary of the invention

[0006] In order to further enrich the categories of biscuits, enhance the nutritional and health effects, and improve the utilization value of wine waste, the present invention provides a red wine residue pizza biscuit and a production method thereof. The compressed biscuits finally obtained have a wine red color, a chewy taste, rich nutrition, and the effects of protecting blood vessels, anti-aging, regulating endocrine, etc., and have the aftertaste of wine.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is:

[0008] A red wine residue pizza biscuit is mainly prepared from the following raw materials in parts by weight: 30-70 parts of grape skin powder, 20-40 parts of wheat low-gluten flour, 10-20 parts of grape seed oil, 5-20 parts of glucose, 6-10 parts of soybean protein, 5-10 parts of purified water, 1-5 parts of salt, 2-4 parts of dry yeast, 2-4 parts of meat floss and 1-2 parts of grape skin.

[0009] Preferably, the red wine residue pizza biscuits of the present invention are mainly made of the following raw materials in parts by weight: 60 parts of grape skin powder, 30 parts of wheat low-gluten flour, 12 parts of grape seed oil, 15 parts of glucose, 8 parts of soy protein, 6 parts of pure water, 2 parts of salt, 3 parts of dry yeast, 4 parts of meat floss, and 1.5 parts of grape skin.

[0010] A red wine residue pizza biscuit and a production method thereof of the present invention comprise the following steps:

[0011] 1. Preparation of grape skin powder: The grape skin residue after fermentation and squeezing is used as raw material. After washing, squeezing, airing, drying, skin-seed separation and grinding, the final grape skin powder has a particle size of 70-80 mesh and a purple-red color.

[0012] 2. Preparation of grape seed oil: The grape skin residue after fermentation and pressing is used as raw material. The grape seeds are obtained through washing, pressing, airing, baking, and separation of skin and seeds. The grape seeds are pressed using a cold pressing process to obtain grape seed oil.

[0013] 3. Weigh the following raw materials in parts by weight: 60 parts of grape skin powder, 30 parts of wheat low-gluten flour, 12 parts of grape seed oil, 15 parts of glucose, 8 parts of soy protein, 6 parts of purified water, 2 parts of salt, 3 parts of dry yeast, 4 parts of meat floss, and 1.5 parts of grape skin.

[0014] 4. Raw material mixing: Mix the weighed raw materials, stir them, mix them evenly, and obtain a mixed blank.

[0015] 5. Curing: Curing the mixed material in an environment of temperature 40°C and humidity 80% for 30 minutes.

[0016] 6. Rolling: Roll the matured dough once, sprinkle grape skins and meat floss on it, roll it a second time, cut it into shape, and make it into biscuit dough.

[0017] 7. Baking: Place the biscuit dough in the oven and bake for 15 minutes at 250°C.

[0018] 8. Natural cooling: After baking, cool down.

[0019] IX. Inspection and packaging: After inspection and tasting, packaging will be carried out.

[0020] The beneficial effects of the present invention are:

[0021] 1. Using grape skin powder and grape seed oil as raw materials improves the nutritional value and health benefits of biscuits.

[0022] 2. The fermented grape skin residue is a wine waste and is usually treated as fertilizer, feed or even garbage. However, using it to make biscuits turns waste into treasure, greatly increasing the utilization value of the grape skin residue.

[0023] 3. Red wine residue pizza cookies are a special product of winery tourism. As a wine tasting meal, they greatly improve the publicity effect of the winery and increase the economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the process flow chart of the red wine residue pizza biscuits of the present invention DETAILED DESCRIPTION

[0025] Example 1

[0026] First, put 60 kg of grape skin powder, 30 kg of wheat low-gluten flour, 12 kg of grape seed oil, 15 kg of glucose, 8 kg of soy protein, 6 parts of purified water, 2 parts of salt, 3 parts of dry yeast, 4 parts of meat floss and 1.5 parts of grape skin into an electric stirrer for 30 minutes at a speed of 60 rpm to fully mix and form a mixed blank with uniform dryness and wetness, uniform color and loose flocculent state. The blank is matured at a temperature of 40°C and a humidity of 80% for 30 minutes, and the matured blank is placed at 160-180kg / cm 2 The biscuits are rolled into shapes under pressure, sprinkled with grape skins and meat floss, rolled for a second time, and cut into 2 cm*3 cm*5 cm compressed biscuit blanks with a cutting machine. The biscuits are baked in an oven at 250°C for 15 minutes and cooled naturally to obtain the finished red wine residue pizza biscuits.

[0027] Example 2

[0028] First, put 50 kg of grape skin powder, 40 kg of wheat low-gluten flour, 15 kg of grape seed oil, 15 kg of glucose, 8 kg of soy protein, 6 parts of purified water, 2 parts of salt, 3 parts of dry yeast, 4 parts of meat floss and 1.5 parts of grape skin into an electric mixer and stir for 35 minutes at a speed of 65 rpm to form a mixed blank with uniform dryness and wetness, uniform color and loose flocculent state. The blank is matured at a temperature of 40°C and a humidity of 80% for 30 minutes, and the matured blank is placed at 140-160kg / cm 2 The biscuits are rolled into shapes under pressure, sprinkled with grape skins and meat floss, rolled for a second time, and cut into 2 cm*3 cm*5 cm compressed biscuit blanks with a cutting machine. The biscuits are baked in an oven at 250°C for 15 minutes and cooled naturally to obtain the finished red wine residue pizza biscuits.

Claims

1. A red wine residue pizza biscuit and a method for making the same, characterized in that: It is mainly made of the following raw materials in parts by weight: 30-70 parts of grape skin powder, 20-40 parts of wheat low-gluten flour, 10-20 parts of grape seed oil, 5-20 parts of glucose, 6-10 parts of soy protein, 5-10 parts of purified water, 1-5 parts of salt, 2-4 parts of dry yeast, 2-4 parts of meat floss and 1-2 parts of grape skin.

2. A red wine residue pizza biscuit and a method for making the same according to claim 1, characterized in that: It is mainly made of the following raw materials in parts by weight: 60 parts of grape skin powder, 30 parts of wheat low-gluten flour, 12 parts of grape seed oil, 15 parts of glucose, 8 parts of soy protein, 6 parts of purified water, 2 parts of salt, 3 parts of dry yeast, 4 parts of meat floss, and 1.5 parts of grape skin.

3. A red wine residue pizza biscuit and a method for making the same according to claim 2, characterized in that: The following steps are involved:

1. Preparation of grape skin powder, 2. Preparation of grape seed oil, 3. Weighing materials, 4. Mixing raw materials, 5. Ripening, 6. Rolling, 7. Baking, 8. Natural cooling, 9. Inspection and packaging.

4. The red wine residue pizza biscuit and the production method thereof according to claim 3, characterized in that: The production method of grape skin powder is to use the grape skin residue after fermentation and squeezing as raw material, and go through the processes of washing, squeezing, airing, baking, skin-seed separation and grinding. The final grape skin powder has a particle size of 70-80 mesh and is purple-red in color.

5. The red wine residue pizza biscuit and the production method thereof according to claim 4, characterized in that: The drying temperature for making grape skin powder is 80 degrees and the time is 4 hours.

6. The red wine residue pizza biscuit and the production method thereof according to claim 3, characterized in that: After the mixed blank is made, it is placed in an environment with a temperature of 40°C and a humidity of 80% for aging for 30 minutes.

7. The red wine residue pizza biscuit and the production method thereof according to claim 3, characterized in that: The compressed biscuit dough is baked in an oven at a temperature of 250° C. for 15 minutes.

8. The red wine residue pizza biscuit and the production method thereof according to claim 3, characterized in that: Rolling is carried out in two stages. After the first rolling is completed, grape skins and meat floss are sprinkled on it, and then a second rolling is carried out to make the grape skins and meat floss adhere to the surface of the biscuit blank.

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