Noni pomace dietary fiber biscuit and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to morinda citrifolia pomace dietary biscuits and a preparation method thereof. The morinda citrifolia pomace dietary fiber is prepared through a specific extraction method, plant cream, olive oil and the like with proper types and proportions are matched, and an optimized baking process is used, so that the content of bitter substances such as organic acid in morinda citrifolia pomace is effectively removed or reduced, functional components such as polysaccharide and flavone in the pomace are reserved to the maximum extent, and the morinda citrifolia pomace dietary fiber is prepared. The flavor characteristic and the quality stability of the morinda citrifolia pomace dietary fiber biscuit are effectively improved, the storage period is obviously prolonged, and meanwhile the application value of the morinda citrifolia pomace dietary fiber biscuit in the field of healthy food is improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to noni pomace dietary fiber biscuits and their preparation method. Background Technology

[0002] With social development and improved living standards, foods made from refined flour have become more palatable and popular, but this has also led to the emergence of "diseases of modern life." Therefore, it is necessary to increase dietary fiber intake in our daily diet to prevent these diseases and maintain good health. Dietary fiber is considered the "seventh essential nutrient" for humans, possessing various benefits such as lowering cholesterol and regulating blood sugar. It is widely used in the development of functional foods, and dietary fiber beverages, breads, and biscuits are gradually becoming part of people's lives. Today, with in-depth research into dietary fiber, the focus is increasingly on developing high-quality, low-cost dietary fiber.

[0003] Noni is the fruit of Morinda officinalis, a plant belonging to the genus Morinda in the Rubiaceae family. Noni fruit is rich in nutrients, containing all five essential nutrients required by the human body. Modern medical research shows that noni fruit possesses various physiological functions, including antioxidant, anti-cancer and anti-tumor, anti-inflammatory and antibacterial, blood pressure lowering, blood sugar lowering, anti-gastric ulcer, and anti-angiogenic effects. Noni pomace is one of the main byproducts of noni processing enterprises. Currently, there is limited research on the application of noni pomace in China, and large quantities are discarded, not only wasting noni resources but also polluting the environment. Extracting and utilizing the dietary fiber in noni can not only reduce environmental pollution but also increase the added value of noni.

[0004] Noni fruit contains a large amount of polyphenols and organic acids, among which organic acids (caprylic acid and hexanoic acid) are the main off-flavor substances. A significant portion of these organic acids are retained in the fruit pomace, making it easy for unpleasant flavors to remain in the noni fruit pomace dietary fiber during processing, ultimately affecting the taste and acceptability of the processed product. Therefore, developing a noni fruit pomace dietary biscuit that can effectively remove unpleasant flavors and has a good taste, appearance, and color, along with its preparation method, is of great significance. Summary of the Invention

[0005] In view of this, the present invention provides noni pomace dietary biscuits and a method for preparing the same.

[0006] A type of noni pomace dietary fiber biscuit, made from the following ingredients in parts by weight:

[0007] 12.5–17.5 parts noni pomace dietary fiber, 42.5–47.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil;

[0008] The dietary fiber from noni pomace was obtained by ultrasonic extraction of noni pomace powder using citric acid aqueous solution.

[0009] Noni pomace powder, anhydrous citric acid and water were mixed and extracted by ultrasonication; the extract was precipitated with ethanol and then filtered and dried to obtain noni pomace dietary fiber.

[0010] The mass ratio of the noni pomace powder, anhydrous citric acid, and water is (5~15):(0.2~2):(300~400).

[0011] This invention combines noni fruit dietary fiber with a specific ratio and type of vegetable butter and olive oil, and uses a specific process to effectively neutralize and mask the unpleasant flavor caused by the noni fruit dietary fiber. The resulting noni fruit pomace dietary fiber biscuits have a good flavor, crisp texture, attractive color, and distinct structural layers.

[0012] In some specific embodiments, the noni pomace dietary fiber biscuits are made from the following raw materials in parts by weight:

[0013] 12.5 parts noni pomace dietary fiber, 47.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt and 2.5 parts olive oil.

[0014] In some specific embodiments, the noni pomace dietary fiber biscuits are made from the following raw materials in parts by weight:

[0015] 14 parts Noni pomace dietary fiber, 46 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt and 2.5 parts olive oil.

[0016] In some specific embodiments, the noni pomace dietary fiber biscuits are made from the following raw materials in parts by weight:

[0017] 17.5 parts Noni pomace dietary fiber, 42.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt and 2.5 parts olive oil.

[0018] This invention has found that the type of vegetable oil has a significant impact on the flavor and shelf life of biscuits. Compared to other vegetable oils, olive oil not only improves the overall taste and flavor of biscuits and effectively addresses the issue of poor flavor from noni fruit dietary fiber, but also significantly extends the shelf life.

[0019] In this invention, during the ultrasonic extraction, the ultrasonic power is 100~400 W, specifically 100W, 200W, 300W, or 400W; the ultrasonic time is 10~30 min, specifically 10 min, 20 min, or 30 min; and the ultrasonic temperature is 50~100℃, specifically 50℃, 60℃, 70℃, 80℃, 90℃, or 100℃.

[0020] In this invention, the ethanol used in the ethanol precipitation is anhydrous ethanol. In some embodiments, the volume ratio of the anhydrous ethanol to the extract is 1 to 5:1, specifically 1:1, 2:1, 3:1, 4:1, or 5:1. In some embodiments, the precipitation time is 12 hours.

[0021] In this invention, the dietary fiber is dried to a moisture content of no more than 10 wt%, preferably 8 wt% to 10 wt%.

[0022] In this invention, the preparation method of the noni pomace powder includes: washing, inactivating enzymes in the noni pomace, drying, and grinding to obtain noni pomace powder. The washing process involves using 0.1% sodium bicarbonate solution for washing. The enzyme inactivation process involves subjecting the washed noni pomace to enzyme inactivation treatment. The enzyme inactivation treatment is performed at a temperature of 85-100℃, specifically 85℃, 90℃, 95℃, or 100℃; the treatment time is 10-90 seconds, specifically 10 seconds, 30 seconds, 50 seconds, 70 seconds, or 90 seconds.

[0023] This invention also provides a method for preparing the aforementioned noni pomace dietary fiber biscuits, comprising:

[0024] Mix the dietary fiber from the noni pomace with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and then roll it out into a sheet.

[0025] The dough is cut into blanks, and the blanks are baked.

[0026] In this invention, the thickness of the dough is 1 to 5 mm, specifically 1 mm, 2 mm, 3 mm, 4 mm, or 5 mm.

[0027] In this invention, the baking process includes top-heat baking and bottom-heat baking; the bottom-heat baking temperature is 10°C lower than the top-heat baking temperature, and the top-heat baking temperature is 150~250°C; the baking time is 5~20 minutes.

[0028] The present invention also provides a noni pomace dietary fiber biscuit prepared by the method described above.

[0029] This invention prepares noni pomace dietary fiber through a specific extraction method, combines it with appropriate types and proportions of vegetable butter and vegetable oil, and uses an optimized baking process to effectively remove or reduce the content of bitter substances such as organic acids in noni pomace, while maximizing the retention of functional components such as polysaccharides and flavonoids in the pomace. This effectively improves the flavor characteristics and quality stability of noni pomace dietary fiber, significantly extends its shelf life, and enhances its application value in the field of health foods. Attached Figure Description

[0030] Figure 1 A photograph showing the appearance of the noni pomace dietary fiber prepared according to the present invention;

[0031] Figure 2 Photograph of the appearance of the Noni pomace dietary fiber biscuits prepared according to the present invention. Detailed Implementation

[0032] This invention provides noni pomace dietary fiber biscuits and a method for preparing the same. Those skilled in the art can refer to this document and appropriately modify the process parameters to achieve the desired result. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and are considered to be included in this invention. The methods and applications of this invention have been described through preferred embodiments; those skilled in the art can clearly modify or appropriately change and combine the methods and applications described herein without departing from the content, spirit, and scope of this invention to realize and apply the technology of this invention.

[0033] This invention provides a noni pomace dietary fiber biscuit, made from the following raw materials in parts by weight:

[0034] 12.5–17.5 parts noni pomace dietary fiber, 42.5–47.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil.

[0035] The noni pomace dietary fiber is produced by ultrasonic extraction and drying of the following noni pomace raw materials:

[0036] 5-15 parts noni pomace powder, 0.2-2 parts extractant, 300-400 parts water; the extractant is anhydrous citric acid.

[0037] In one preferred embodiment of the present invention, the weight of dietary fiber in noni pomace is preferably 12.5 to 17.5 parts; specifically, it can be 12.5 parts, 14 parts, or 17.5 parts.

[0038] In one preferred embodiment of the present invention, the weight of wheat flour is preferably 42.5 to 47.5 parts; specifically, it can be 42.5 parts, 46 parts, or 47.5 parts.

[0039] The precipitation drying described in this invention specifically refers to drying to a moisture content of 8-10 wt%, which can be 8 wt%, 8.5 wt%, 9 wt%, 9.5 wt%, or 10 wt%.

[0040] The raw materials for preparing noni pomace dietary fiber provided by the present invention include 5 to 15 parts by weight of noni pomace powder; preferably 5 parts by weight, 10 parts by weight or 15 parts by weight.

[0041] The present invention does not limit the source of the noni pomace powder; any source known to those skilled in the art is acceptable.

[0042] The raw materials for preparing noni pomace dietary fiber provided by the present invention include 0.2 to 2 parts by weight of an extractant, specifically 0.2 parts by weight, 0.4 parts by weight, or 2 parts by weight; the extractant is anhydrous citric acid.

[0043] The mass ratio of noni pomace powder, extractant and water in this invention is (5~15):(0.2~2):(300~400).

[0044] The oven temperature of this invention is 150~250℃, and the baking time is 5~20min.

[0045] In a preferred embodiment of the present invention, the oven temperature is 150~200℃ and the baking time is 7~18min; more preferably, the oven temperature is 160~200℃ and the baking time is 10~16min.

[0046] This invention provides a method for preparing noni pomace dietary fiber biscuits, comprising:

[0047] A) Wash the noni pomace, deactivate its enzymes, dry it, and grind it into powder to obtain powdered noni pomace.

[0048] B) The dried noni pomace powder, extractant and water are fed into a beaker and the beaker is placed in an ultrasonic cleaner to extract noni pomace extract.

[0049] C) The noni pomace extract was precipitated with food-grade anhydrous ethanol to obtain a precipitate; the precipitate was filtered, dried, and noni pomace dietary fiber was obtained.

[0050] D) Mix the dietary fiber from the noni pomace with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and roll the dough into a sheet.

[0051] E) Grease a baking tray, cut out the dough pieces using cookie cutters, and bake the dough pieces in a preheated oven until the cookies turn light brown.

[0052] To address the issue of high protein content in noni fruit and the tendency for the pulp to easily mix with noni dietary fiber during extraction, this invention innovatively employs an extraction step combined with ultrasonic cleaning to prepare noni dietary fiber. This effectively improves the extraction rate of noni dietary fiber, maximizing the utilization and minimizing waste of pulp caused by the processing industries of noni juice and noni enzymes. Furthermore, to improve the taste, appearance, flavor, color, and texture of noni dietary fiber biscuits, the invention blends noni fruit dietary fiber with specific proportions and types of vegetable cream and vegetable oil during the biscuit preparation process. This significantly enhances the flavor and crispness of the biscuits, optimizing their overall flavor quality and sensory appeal.

[0053] The present invention provides a method for preparing a noni dietary fiber biscuit by first washing the noni fruit.

[0054] This invention preferably uses high-quality, fresh, clean, and free from mold, insect infestation, and impurities, noni fruit pomace. The source of the noni fruit pomace is not limited in this invention; any source known to those skilled in the art is acceptable. The original fresh noni fruit used in the noni fruit pomace of this invention is preferably 7-9 / 10 ripe.

[0055] The noni pomace is washed, enzymes are deactivated, dried, and ground into powder to obtain powdered noni pomace.

[0056] The washing process described in this invention specifically involves using 0.1% sodium bicarbonate. More preferably, it involves washing the noni pomace with 0.1% sodium bicarbonate and then draining it.

[0057] The enzyme inactivation method of the present invention is preferably as follows: the enzyme inactivation parameters are preferably 85~100℃ for 10~90s; more preferably 85~100℃ for 30~90s.

[0058] The ground noni pomace powder, extractant, and water were fed together into a beaker, and the beaker was placed in an ultrasonic cleaner to extract noni pomace extract.

[0059] The ground noni pomace powder was mixed with an extractant and purified drinking water in a certain proportion and fed into a beaker. The beaker was then placed in an ultrasonic cleaner to extract the noni pomace extract.

[0060] According to the present invention, the preferred mass ratio of the noni pomace powder, the extractant and water is (5~15):(0.2~2):(300~400); more preferably (7.5~12.5):(0.3~1):(300~390), wherein the extractant is anhydrous citric acid.

[0061] According to the present invention, the ultrasonic cleaning machine is preferably equipped with an ultrasonic power of 100~400 W, an ultrasonic time of 10~30 min, and a temperature of 50~100℃; more preferably, it is equipped with an ultrasonic power of 150~400 W, an ultrasonic time of 15~30 min, and a temperature of 55~100℃.

[0062] According to the present invention, the volume of the food-grade anhydrous ethanol is preferably 1 to 5 times the volume of the noni pomace extract; more preferably 2 to 5 times the volume of the noni pomace extract, and the precipitation time is 12 hours.

[0063] This invention effectively increases the extraction rate of noni dietary fiber through extraction and precipitation steps, maximizing the utilization and avoiding waste of pomace caused by the processing industries of noni juice and noni enzymes. In the preparation of dietary fiber biscuits, the addition of vegetable shortening and vegetable oil enhances the flavor and crispness of the noni dietary fiber biscuits, optimizing their flavor quality and overall sensory appeal.

[0064] Noni fruit pomace is extracted and dried, specifically dried to a moisture content of no more than 8-10 wt%, to obtain Noni dietary fiber.

[0065] The drying process is preferably carried out until the moisture content is not higher than 9.5%, resulting in bright white and yellowish-white Noni dietary fiber.

[0066] Mix the dietary fiber from the noni fruit pulp with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and then roll the dough into a sheet.

[0067] The present invention has already clearly described the above components and proportions, and will not repeat them here.

[0068] This invention provides an aesthetically pleasing, convenient, and long-shelf-life noni pomace dietary fiber biscuit. The addition of an extractant during the pomace extraction process effectively increases the extraction rate of noni dietary fiber, maximizing the utilization of pomace and minimizing waste caused by the processing of noni juice and noni enzymes. Adding vegetable shortening during the preparation of the biscuits gives them a rich, creamy flavor, while adding olive oil creates a distinct texture and prevents hardening over time, resulting in a crisp texture and excellent sensory appeal.

[0069] The noni dietary fiber biscuits prepared by this invention are convenient to eat, have a beautiful color, and excellent flavor. They have a shelf life of more than six months at room temperature. The pomace is preferably the residue left after processing fresh noni fruit that is eight to nine tenths ripe. Flavor surveys were conducted among different consumer groups, and the results showed that the noni dietary fiber biscuits prepared according to this invention have the best flavor, distinct structural layers, and the best taste evaluation.

[0070] Furthermore, the processing method provided by this invention, which utilizes an extractant combined with an ultrasonic cleaner to prepare the initial noni pomace dietary fiber, ensures that the dietary fiber in the noni pomace is retained to the maximum extent while meeting enterprise quality standards and national food hygiene standards. Noni pomace dietary fiber biscuits prepared according to the above-mentioned preferred weight component ratios, after testing, fully demonstrate the nutritional value of the noni pomace dietary fiber biscuits prepared by this invention, making them a highly promising functional food.

[0071] The test materials used in this invention are all common commercial products and can be purchased on the market.

[0072] To further illustrate the present invention, the following describes in detail, with reference to embodiments, a noni pomace dietary fiber biscuit and its preparation method.

[0073] Example 1: Preparation of Noni pomace dietary fiber biscuits according to the present invention

[0074] By weight, 12.5 parts noni pomace dietary fiber, 47.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil are kneaded, rolled, and baked to produce noni pomace dietary fiber biscuits. The noni pomace dietary fiber (see...) Figure 1 It is made by soaking and drying 5 parts dried noni pomace powder, 0.2 parts extractant (anhydrous citric acid) and 300 parts purified water until the moisture content is 8~10wt%. The oven temperature is 150℃ and the baking time is 20min.

[0075] Prepare Noni pomace dietary fiber biscuits according to the following steps:

[0076] Step 1: Raw material selection, cleaning and pretreatment: Select high-quality, fresh, clean, fresh, free from mold, insects and impurities, noni fruit pomace, wash off the floating dust with 0.1% sodium bicarbonate and drain; inactivate enzymes with water at 80℃ for 1 minute, dry, grind into powder to obtain ground noni fruit pomace powder.

[0077] Step 2: Feed 5 parts dried noni pomace powder, 0.2 parts extractant and 300 parts water into a beaker, place the beaker in an ultrasonic cleaner to extract noni pomace extract; the ultrasonic cleaner has an ultrasonic power of 400 W, an ultrasonic time of 30 min and a temperature of 60℃.

[0078] Step 3: Precipitate the noni pomace extract with 4 times its volume of food-grade anhydrous ethanol to obtain a precipitate; filter the precipitate and dry it to obtain noni pomace dietary fiber.

[0079] Step 4: Mix the noni pomace dietary fiber with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and roll the dough into a sheet. The weight ratio of the ingredients is 12.5:47.5:17.5:17.5:1.25:1.25:2.5.

[0080] Step 5: Grease a baking sheet, cut out cookie dough pieces using cookie cutters, and bake in a preheated oven until the cookies turn a light brown color (see...). Figure 2 The oven temperature is 150℃, and the baking time is 20 minutes.

[0081] The product has been tested and meets the enterprise's quality standards and national food hygiene standards. The baked Noni pomace dietary fiber biscuits have a light brownish-yellow color, a rich milky aroma, and a moderately crisp texture, with good overall sensory qualities.

[0082] Example 2: Preparation of Noni pomace dietary fiber biscuits according to the present invention

[0083] By weight, 14 parts noni pomace dietary fiber, 46 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil are kneaded, rolled, and baked to produce noni pomace dietary fiber biscuits. The noni pomace dietary fiber is made by soaking and drying 10 parts dried noni pomace powder, 0.4 parts extractant, and 350 parts purified water until the moisture content is 8-10 wt%. The baking temperature is 180℃, and the baking time is 15 minutes.

[0084] Step 1: Raw material selection, cleaning and pretreatment: Select high-quality, fresh, clean, fresh, free from mold, insects and impurities, noni fruit pomace, wash off the floating dust with 0.1% sodium bicarbonate and drain; inactivate enzymes with water at 80℃ for 1 minute, dry, grind into powder to obtain ground noni fruit pomace powder.

[0085] Step 2: Feed 10 parts dried noni pomace powder, 0.4 parts extractant and 350 parts water into a beaker, place the beaker in an ultrasonic cleaner to extract noni pomace extract; the ultrasonic cleaner has an ultrasonic power of 400 W, an ultrasonic time of 30 min and a temperature of 60℃.

[0086] Step 3: Precipitate the noni pomace extract with 4 times its volume of food-grade anhydrous ethanol to obtain a precipitate; filter the precipitate and dry it to obtain noni pomace dietary fiber.

[0087] Step 4: Mix the raw material Noni pomace dietary fiber with wheat flour, eggs, vegetable cream, xylitol, salt, and olive oil, knead into a dough, and roll the dough into a sheet; the weight ratio of the raw materials is 14:46:17.5:17.5:1.25:1.25:2.5.

[0088] Step 5: Grease a baking tray, cut out the cookie dough using cookie cutters, and bake in a preheated oven until the cookies turn light brown. The oven temperature should be 180℃, and the baking time 15 minutes.

[0089] The product has been tested and meets the enterprise's quality standards and national food hygiene standards. The baked Noni pomace dietary fiber biscuits have a light brownish-yellow color, a rich milky aroma, a crisp texture, and excellent overall sensory appeal.

[0090] Example 3: Preparation of Noni pomace dietary fiber biscuits according to the present invention

[0091] By weight, 17.5 parts noni pomace dietary fiber, 42.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil are kneaded, rolled, and baked to produce noni pomace dietary fiber biscuits. The noni pomace dietary fiber is made by soaking and drying 15 parts dried noni pomace powder, 2 parts extractant, and 400 parts purified water until the moisture content is 8-10 wt%. The baking temperature is 200℃, and the baking time is 10 minutes.

[0092] Step 1: Raw material selection, cleaning and pretreatment: Select high-quality, fresh, clean, fresh, free from mold, insects and impurities, noni fruit pomace, wash off the floating dust with 0.1% sodium bicarbonate and drain; inactivate enzymes with water at 80℃ for 1 minute, dry, grind into powder to obtain ground noni fruit pomace powder.

[0093] Step 2: Feed 15 parts dried noni pomace powder, 2 parts extractant and 400 parts water into a beaker, place the beaker in an ultrasonic cleaner to extract noni pomace extract; the ultrasonic cleaner has an ultrasonic power of 400 W, an ultrasonic time of 30 min and a temperature of 60℃; the mass ratio of noni pomace powder, extractant and water is 1:0.04:35.

[0094] Step 3: Precipitate the noni pomace extract with 4 times its volume of food-grade anhydrous ethanol to obtain a precipitate; filter the precipitate and dry it to obtain noni pomace dietary fiber.

[0095] Step 4: Mix the noni pomace dietary fiber with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and roll the dough into a sheet. The weight ratio of the ingredients is 17.5:42.5:17.5:17.5:1.25:1.25:2.5.

[0096] Step 5: Grease a baking tray, cut out the cookie dough using cookie cutters, and bake in a preheated oven until the cookies turn light brown. The oven temperature should be 200℃, and the baking time 10 minutes.

[0097] The product has been tested and meets the enterprise's quality standards and national food hygiene standards. The baked Noni pomace dietary fiber biscuits are brownish-yellow in color, with a light milky and caramel flavor, a crisp texture, and good overall sensory appeal.

[0098] Comparative Example 1: Noni pomace dietary fiber biscuits were prepared using a different proportion of dietary fiber from that of the present invention.

[0099] By weight, 25 parts noni pomace dietary fiber, 35 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil are kneaded, rolled, and baked to produce noni pomace dietary fiber biscuits. The noni pomace dietary fiber is made by soaking and drying 10 parts dried noni pomace powder, 0.4 parts extractant, and 350 parts purified water until the moisture content is 8-10 wt%. The baking temperature is 180℃, and the baking time is 15 minutes.

[0100] Step 1: Raw material selection, cleaning and pretreatment: Select high-quality, fresh, clean, fresh, free from mold, insects and impurities, noni fruit pomace, wash off the floating dust with 0.1% sodium bicarbonate and drain; inactivate enzymes with water at 80℃ for 1 minute, dry, grind into powder to obtain ground noni fruit pomace powder.

[0101] Step 2: Feed 10 parts of dried noni pomace powder, 0.4 parts of extractant (anhydrous citric acid) and 350 parts of water into a beaker. Place the beaker in an ultrasonic cleaner to extract noni pomace extract. The ultrasonic cleaner has an ultrasonic power of 400 W, an ultrasonic time of 30 min and a temperature of 60℃. The mass ratio of noni pomace powder, extractant and water is 1:0.04:35.

[0102] Step 3: Precipitate the noni pomace extract with 4 times its volume of food-grade anhydrous ethanol to obtain a precipitate; filter the precipitate and dry it to obtain noni pomace dietary fiber.

[0103] Step 4: Mix the noni pomace dietary fiber with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and roll the dough into a sheet. The weight ratio of the ingredients is 25:35:17.5:17.5:1.25:1.25:2.5.

[0104] Step 5: Grease a baking tray, cut out the cookie dough using cookie cutters, and bake in a preheated oven until the cookies turn light brown. The oven temperature should be 180℃, and the baking time 15 minutes.

[0105] The product has been tested and meets the company's quality standards and national food hygiene standards. The baked product, Noni pomace dietary fiber biscuits, is brownish-yellow in color, has a mild taste, and crumbles noticeably when broken.

[0106] The cross-section shows obvious layering, resulting in a poor overall appearance.

[0107] Comparative Example 2: Noni pomace dietary fiber biscuits prepared using a baking time different from that of the present invention

[0108] By weight, 14 parts noni pomace dietary fiber, 46 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil are kneaded, rolled, and baked to produce noni pomace dietary fiber biscuits. The noni pomace dietary fiber is made from 10 parts dried noni pomace powder, 0.4 parts extractant, and 350 parts purified water, extracted and dried to a moisture content of 8-10 wt%. The baking temperature is 180℃, and the baking time is 25 minutes.

[0109] Step 1: Raw material selection, cleaning and pretreatment: Select high-quality, fresh, clean, fresh, free from mold, insects and impurities, noni fruit pomace, wash off the floating dust with 0.1% sodium bicarbonate and drain; inactivate enzymes with water at 80℃ for 1 minute, dry, grind into powder to obtain ground noni fruit pomace powder.

[0110] Step 2: Feed 10 parts of dried noni pomace powder, 0.4 parts of extractant (anhydrous citric acid) and 350 parts of water into a beaker. Place the beaker in an ultrasonic cleaner to extract noni pomace extract. The ultrasonic cleaner has an ultrasonic power of 400 W, an ultrasonic time of 30 min and a temperature of 60℃. The mass ratio of noni pomace powder, extractant and water is 1:0.04:35.

[0111] Step 3: Precipitate the noni pomace extract with 4 times its volume of food-grade anhydrous ethanol to obtain a precipitate; filter the precipitate and dry it to obtain noni pomace dietary fiber.

[0112] Step 4: Mix the noni pomace dietary fiber with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and roll the dough into a sheet. The weight ratio of the ingredients is 14:46:17.5:17.5:1.25:1.25:2.5.

[0113] Step 5: Grease a baking tray, cut out the cookie dough using cookie cutters, and bake in a preheated oven until the cookies turn light brown. The oven temperature should be 180℃, and the baking time 25 minutes.

[0114] The product has been tested and meets the enterprise's quality standards and national food hygiene standards. The baked product is a noni pomace dietary fiber biscuit. It is dark brown in color, slightly bitter in taste, has an off-flavor, and some parts have obvious burnt color, which affects the overall appearance and makes the sensory experience unsatisfactory.

[0115] Comparative Example 3: Noni pomace dietary fiber biscuits prepared using a baking temperature different from that of the present invention

[0116] By weight, 14 parts noni pomace dietary fiber, 46 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil are kneaded, rolled, and baked to produce noni pomace dietary fiber biscuits. The noni pomace dietary fiber is made by soaking and drying 10 parts dried noni pomace powder, 0.4 parts extractant, and 350 parts purified water until the moisture content is 8-10 wt%. The baking temperature is 130℃, and the baking time is 15 minutes.

[0117] Step 1: Raw material selection, cleaning and pretreatment: Select high-quality, fresh, clean, fresh, free from mold, insects and impurities, noni fruit pomace, wash off the floating dust with 0.1% sodium bicarbonate and drain; inactivate enzymes with water at 80℃ for 1 minute, dry, grind into powder to obtain ground noni fruit pomace powder.

[0118] Step 2: Feed 10 parts of dried noni pomace powder, 0.4 parts of extractant (anhydrous citric acid) and 350 parts of water into a beaker. Place the beaker in an ultrasonic cleaner to extract noni pomace extract. The ultrasonic cleaner has an ultrasonic power of 400 W, an ultrasonic time of 30 min and a temperature of 60℃. The mass ratio of noni pomace powder, extractant and water is 1:0.04:35.

[0119] Step 3: Precipitate the noni pomace extract with 4 times its volume of food-grade anhydrous ethanol to obtain a precipitate; filter the precipitate and dry it to obtain noni pomace dietary fiber.

[0120] Step 4: Mix the noni pomace dietary fiber with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and roll the dough into a sheet. The weight ratio of the ingredients is 14:46:17.5:17.5:1.25:1.25:2.5.

[0121] Step 5: Grease a baking tray, cut out the cookie dough using cookie cutters, and bake in a preheated oven until the cookies turn light brown. The oven temperature should be 130℃, and the baking time 15 minutes.

[0122] The product has been tested and meets the enterprise's quality standards and national food hygiene standards. The baked product is a Noni pomace dietary fiber biscuit with a light yellow color and a mild taste. When broken open, it crumbles easily and the cross-section shows obvious layering. The biscuit is partially deformed and has obvious unevenness, resulting in poor sensory quality.

[0123] Comparative Example 4: Noni pomace dietary fiber biscuits were prepared using peanut oil (unlike the raw materials of this invention, which did not contain olive oil).

[0124] By weight, 14 parts noni pomace dietary fiber, 46 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts peanut oil are kneaded, rolled, and baked to produce noni pomace dietary fiber biscuits. The noni pomace dietary fiber is made by soaking and drying 10 parts dried noni pomace powder, 0.4 parts extractant, and 350 parts purified water until the moisture content is 8-10 wt%. The baking temperature is 180℃, and the baking time is 15 minutes.

[0125] Step 1: Raw material selection, cleaning and pretreatment: Select high-quality, fresh, clean, fresh, free from mold, insects and impurities, noni fruit pomace, wash off the floating dust with 0.1% sodium bicarbonate and drain; inactivate enzymes with water at 80℃ for 1 minute, dry, grind into powder to obtain ground noni fruit pomace powder.

[0126] Step 2: Feed 10 parts dried noni pomace powder, 0.4 parts extractant and 350 parts water into a beaker, place the beaker in an ultrasonic cleaner to extract noni pomace extract; the ultrasonic cleaner has an ultrasonic power of 400 W, an ultrasonic time of 30 min and a temperature of 60℃; the mass ratio of noni pomace powder, extractant and water is 1:0.04:35.

[0127] Step 3: Precipitate the noni pomace extract with 4 times its volume of food-grade anhydrous ethanol to obtain a precipitate; filter the precipitate and dry it to obtain noni pomace dietary fiber.

[0128] Step 4: Mix the noni fruit pomace dietary fiber with wheat flour, eggs, vegetable shortening, xylitol, and salt, knead into a dough, and roll the dough into a sheet. The weight ratio of the ingredients is 14:46:17.5:17.5:1.25:1.25.

[0129] Step 5: Grease a baking tray, cut out the cookie dough using cookie cutters, and bake in a preheated oven until the cookies turn light brown. The oven temperature should be 180℃, and the baking time 15 minutes.

[0130] The product has been tested and meets the enterprise's quality standards and national food hygiene standards. The baked Noni pomace dietary fiber biscuits have a light brownish-yellow color, a rich milky aroma, and a crisp texture. However, the overall structure is coarse, and the biscuits will harden and become less appealing over time.

[0131] Verification Example 1: Finished Product Comparison Test

[0132] The results (Table 1) of the noni pomace dietary fiber biscuits prepared by the comparative example and the method of the present invention show that the biscuits prepared by the example have higher crispness, elasticity, cohesion, chewiness, and resilience, indicating that the biscuits prepared by the example have higher crispness, finer structure, and distinct layers. In contrast, the biscuits prepared by the comparative example have lower crispness, elasticity, cohesion, chewiness, and resilience. Because the noni pomace dietary fiber biscuits prepared by the comparative example use a different proportion of dietary fiber, baking temperature, baking time, and raw materials than those of the present invention, some are brownish-brown in color with uneven color, some are burnt or too light in color, and there are obvious white spots. Furthermore, the biscuits harden after prolonged use, resulting in a poor taste. In contrast, the noni pomace dietary fiber biscuits prepared by the present invention have a light brownish-yellow color, a rich milky aroma, a crisp texture, and excellent overall sensory qualities.

[0133] Table 1. Cookie texture parameters

[0134]

[0135] Verification Example 2: Sensory Investigation Comparison Experiment

[0136] Sensory evaluation was conducted on the noni biscuits produced by the methods of the embodiments and comparative examples of the present invention. A total of 700 people were randomly surveyed in five cities: Kunming, Changsha, Nanjing, Haikou and Nanning. 100 people were randomly assigned to each of the embodiment and comparative examples. The appearance, color, texture and taste of the noni pomace dietary fiber biscuits were rated as follows: 1 point for "very disliked", 2 points for "disliked", 3 points for "neutral", 4 points for "liked", and 5 points for "very much liked".

[0137] The sensory survey results are shown in Table 1. According to the statistical results of Embodiment 1 of the present invention, 92% of people like or really like the appearance and color of the Noni pomace dietary fiber biscuit; 90% of people like or really like the color of the Noni pomace dietary fiber biscuit; 89% of people like or really like the texture of the Noni pomace dietary fiber biscuit; and 89% of people like or really like the taste and texture of the Noni pomace dietary fiber biscuit.

[0138] According to the statistical results of Embodiment 2 of the present invention, 90% of people like or really like the appearance and color of the Noni pomace dietary fiber biscuits; 91% of people like or really like the color of the Noni pomace dietary fiber biscuits; 90% of people like or really like the texture of the Noni pomace dietary fiber biscuits; and 91% of people like or really like the taste and texture of the Noni pomace dietary fiber biscuits.

[0139] According to the statistical results of Embodiment 3 of the present invention, 95% of people like or really like the appearance and color of the Noni pomace dietary fiber biscuit; 91% of people like or really like the color of the Noni pomace dietary fiber biscuit; 94% of people like or really like the texture of the Noni pomace dietary fiber biscuit; and 93% of people like or really like the taste and texture of the Noni pomace dietary fiber biscuit.

[0140] Table 2. Sensory evaluation results of the Noni pomace dietary fiber biscuit examples and comparative examples of brewed fruit juice.

[0141]

[0142] According to the statistical results of Comparative Example 1, 37% of people liked or really liked the appearance and color of the Noni pomace dietary fiber biscuits; 45% of people liked or really liked the color of the Noni pomace dietary fiber biscuits; 50% of people liked or really liked the texture of the Noni pomace dietary fiber biscuits; and 42% of people liked or really liked the taste and texture of the Noni pomace dietary fiber biscuits.

[0143] According to the statistical results of Comparative Example 2, 37% of people liked or really liked the appearance and color of the Noni pomace dietary fiber biscuits; 45% of people liked or really liked the color of the Noni pomace dietary fiber biscuits; 48% of people liked or really liked the texture of the Noni pomace dietary fiber biscuits; and 45% of people liked or really liked the taste and texture of the Noni pomace dietary fiber biscuits.

[0144] According to the statistical results of Comparative Example 3, 43% of people liked or really liked the appearance and color of the Noni pomace dietary fiber biscuits; 52% of people liked or really liked the color of the Noni pomace dietary fiber biscuits; 50% of people liked or really liked the texture of the Noni pomace dietary fiber biscuits; and 50% of people liked or really liked the taste and texture of the Noni pomace dietary fiber biscuits.

[0145] According to the statistical results of Comparative Example 4, 41% of people liked or really liked the appearance and color of the Noni Pomace Dietary Fiber Biscuits; 45% of people liked or really liked the color of the Noni Pomace Dietary Fiber Biscuits; 48% of people liked or really liked the texture of the Noni Pomace Dietary Fiber Biscuits; and 41% of people liked or really liked the taste and texture of the Noni Pomace Dietary Fiber Biscuits.

[0146] In summary, it is evident that the Noni pomace dietary fiber biscuits of this invention have significantly better sensory evaluations than the Noni pomace dietary fiber biscuits prepared in the comparative example in China, indicating that this invention possesses excellent sensory and flavor characteristics.

[0147] The above are merely preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A noni pomace dietary fiber biscuit, characterized in that, It is made from raw materials comprising the following parts by weight: 12.5–17.5 parts noni pomace dietary fiber, 42.5–47.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil; The dietary fiber from noni pomace was obtained by ultrasonic extraction of noni pomace powder using citric acid aqueous solution. Noni pomace powder, anhydrous citric acid and water were mixed and extracted by ultrasonication; the extract was precipitated with ethanol and then filtered and dried to obtain noni pomace dietary fiber. The mass ratio of the noni pomace powder, anhydrous citric acid, and water is (5~15):(0.2~2):(300~400).

2. The noni pomace dietary fiber biscuit according to claim 1, characterized in that, It is prepared from the following raw materials in parts by weight: 12.5 parts noni pomace dietary fiber, 47.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil; Alternatively, 14 parts noni pomace dietary fiber, 46 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil; Alternatively, 17.5 parts noni pomace dietary fiber, 42.5 parts wheat flour, 17.5 parts eggs, 17.5 parts vegetable shortening, 1.25 parts xylitol, 1.25 parts salt, and 2.5 parts olive oil.

3. The noni pomace dietary fiber biscuit according to claim 1, characterized in that, The conditions for ultrasonic extraction include: ultrasonic power of 100~400 W, ultrasonic time of 10~30 min, and ultrasonic temperature of 50~100℃.

4. The noni pomace dietary fiber biscuit according to claim 1, characterized in that, The ethanol is anhydrous ethanol; the volume ratio of the anhydrous ethanol to the extract is 1~5:1, and the precipitation time is 12h.

5. The noni pomace dietary fiber biscuit according to claim 1, characterized in that, The product is dried to a moisture content of 8-10 wt%.

6. The noni pomace dietary fiber biscuit according to any one of claims 1 to 5, characterized in that, The method for preparing the noni pomace powder includes: washing the noni pomace, inactivating its enzymes, drying it, and grinding it into powder to obtain noni pomace powder; The washing process involves using 0.1% sodium bicarbonate for cleaning. The enzyme inactivation process includes: treating the washed noni pomace with enzyme inactivation; the enzyme inactivation process includes: 85~100℃, treatment for 10~90s.

7. The method for preparing noni pomace dietary fiber biscuits according to any one of claims 1 to 6, characterized in that, include: Mix the dietary fiber from the noni pomace with wheat flour, eggs, vegetable shortening, xylitol, salt, and olive oil, knead into a dough, and then roll it out into a sheet. The dough is cut into blanks, and the blanks are baked.

8. The preparation method according to claim 7, characterized in that, The thickness of the dough is 1-5 mm.

9. The preparation method according to claim 7, characterized in that, The baking process includes top-heat baking and bottom-heat baking; the bottom-heat baking temperature is 10°C lower than the top-heat baking temperature, and the top-heat baking temperature is 150~250°C; the baking time is 5~20 minutes.

10. Noni pomace dietary fiber biscuits prepared by the method according to any one of claims 7 to 9.

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