CN101473859B - Method for producing pineapple bran food fibre cookies - Google Patents
Method for producing pineapple bran food fibre cookies Download PDFInfo
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- CN101473859B CN101473859B CN2008102191169A CN200810219116A CN101473859B CN 101473859 B CN101473859 B CN 101473859B CN 2008102191169 A CN2008102191169 A CN 2008102191169A CN 200810219116 A CN200810219116 A CN 200810219116A CN 101473859 B CN101473859 B CN 101473859B
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Abstract
The invention relates to a method for producing a pineapple bran food fiber biscuit. The pineapple bran food fiber is used as the raw material, the raw material and other primary auxiliary materials are mixed into dough, then the dough is rolled and roasted to obtain the pineapple bran food fiber biscuit. The pineapple bran food fiber biscuit is health-care food with the advantages of good taste, convenience and high nutrition as well as functions of preventing constipation and hemorrhoids, losing weight, preventing colorectal cancer and rectal cancer, decreasing blood fat, preventing coronary heart disease, curing intestinal polyps, preventing and curing gall-stone, and improving the diabetes symptom, and the like. The pineapple bran food fiber biscuit has a mixed smell of the pineapple bran and butter fat or plat fat, genuine flavor, delicateness, smoothness and good taste. The application of the invention makes the development of the pineapple bran as an abundant resource possible, thereby having obvious economic and social benefit.
Description
Technical field
The invention belongs to a kind of production method of pineapple bran food fiber biscuit.
Background technology
Pineapple has another name called pineapple, and China Guangdong, Guangxi, Hainan all have in the area plantation, and whole world pineapple output had broken through 1,500 ten thousand tons in 2004.Pineapple fruit is storage tolerance not; Shelf life is very short after the full maturity, mainly with marketing fresh be main, the product of pineapple is main to concentrate pineapple juice, canned pineapple whole slice in syrup etc.; In process, there is the processed factory of pineapple bran of 50%-60% discarded; These gurry parts are as feed, and a part is directly as garbage disposal. and pineapple bran is containing a large amount of food fibers, but domestic shortage is to the research of the utilization of pineapple bran food fiber; This is not only the waste to living resources, and is that environment is polluted greatly.
Pineapple mainly originates in areas such as Guangdong and Hainan; Resource is quite abundant, and wherein Zhanjiang City, Guangdong Province pineapple output accounts for 50% of national pineapple output, is processed as to date in pineapple concentrated juice, the can process in pineapple to produce the pineapple bran of the heavy 50%-60% of its fresh fruit; Main component is a food fiber in these skin slags; Food fiber mainly is the unavailable polysaccharide of human body, and this type sugar mainly is the complex carbohydrate from plant cell wall, also can be referred to as SNSP; It is the polysaccharide of a-glucan; SNSP is the main component of food fiber, and it comprises: cellulose, hemicellulose, pectin body and hydrophilic colloid material, the lignin that also comprises plant cell wall in addition and contained.Food fiber has the good health care effect to people, mainly contains:
1. anti-constipation and hemorrhoid; The volume of food fiber is big, can promote intestines peristalsis, reduces the time of staying of food at enteron aisle; Moisture wherein is not easy to be absorbed, on the other hand, food fiber in enteron aisle through bacterial fermentation; Directly absorb the moisture in the fiber, make the stool deliquescing, have defecating feces excretion; Simultaneously can reduce circumanal pressure, make bleed unobstructed, thereby play the effect that prevents and treats hemorrhoid.
2. antiobesity action; Improve cellulosic content in the food, energy is taken in reduced, reduce digesting and assimilating of the interior nutrient of enteron aisle, impel the fat consumption that stores in the body, play the effect of fat-reducing.
3. prevent the colon and the carcinoma of the rectum; Increase the content of food fiber, carcinogen concentration is reduced relatively, add that food fiber promotes the effect of intestines peristalsis, carcinogen and enteron aisle are shortened time of contact greatly.
4. reduce blood fat, prevention coronary heart disease; Pectin in the food fiber can combine cholesterol, and lignin can combine cholic acid, and it is directly discharged from ight soil, has reduced cholesterol thus, thereby reaches the effect of prevention coronary heart disease.
5. improve oral cavity and dental functions; Increase food fiber and can increase the chance of using oral cavity and teeth chewing, thereby reach the effect that improves oral cavity and dental functions.
6. cure intestines rest meat; This is sick relevant very little with the food fiber absorption.
7. prevent and treat gall stone; Food fiber can combine cholesterol, promotes secretion, the circulation of bile, thereby can prevent gall stone.
8. detoxication; Food fiber promotes effect, gradient adhesive effect, mechanical isolation effect, the mesh suction-operated of intestines peristalsis.The absorption of harmful substance in can delaying and cut down one's diet.
9. improve diabetic symptom; Food fiber can increase the viscosity of intestinal contents, thereby adsorptive enzyme and some materials reduce the speed of enzyme decomposition nutrition matter, thereby reduces the speed that glucose gets into intestinal mucosa cells in the enteron aisle.
The utilization that can be the pineapple bran food fiber through the present invention provides a kind of effective ways, and the high priceization that both can solve pineapple bran is utilized problem, can be market again a kind of healthy food is provided.The pineapple bran food fiber biscuit of producing has portablely, and storage period is long, and instant will receive consumer's welcome.Therefore pineapple bran food fiber biscuit has the excellent development prospect.
The pineapple bran food fiber is added in the biscuit, study of the influence of pineapple bran food fiber emphatically, and biscuit manufacture craft process is optimized the outward appearance of biscuit, local flavor, mouthfeel.
Summary of the invention
1. the technical problem that will solve
The pineapple bran coarse mouthfeel all has harmful effect to character such as the quality of biscuit, local flavor, moulding, profile pattern, crackle, color and lusters, has limited pineapple bran as the interpolation of raw material in food.The objective of the invention is effectively to solve the above method that influences biscuit character through studying new prescription and production technology.
2. technical scheme
Raw material of the present invention is a flour, and auxiliary material includes: treated pineapple peel ground-slag, vegetable oil, sugar, milk powder, emulsifying agent etc.
(1) technological process
1. pineapple bran → cleaning → drying → pulverize → sieve → pineapple bran food fiber powder
2. biscuit is made:
Raw material → and face → leave standstill → rolling → moulding → baking → cooling → arrangement → packing → finished product
(2) description of the process
1. the preparation of pineapple peel ground-slag: check and select, removal of impurities: remove impurity such as dirty part and sandstone in the pineapple bran, weeds, pineapple bran cleaned up with clear water, under sunshine, dry.Also available baking oven is dry down at 60～80 ℃.Pulverize with pulverizer; The sargassum powder that crushes is crossed the 120-160 mesh sieve, obtain the pineapple peel ground-slag.
2. and face: supplementary materials such as flour, milk powder, pineapple peel ground-slag are stirred, transferring 10-15 minute powder time, add leavening agent.The dough temperature is controlled at 30～45 ℃ during with face, and the dough water content is controlled at 20%～25%.About 20～30 minutes of whole accent powder process.
3. after leaving standstill, after dough has been modulated, left standstill 15～20 minutes.
4. rolling: after leaving standstill, carry out repeatedly rolling, general rolling 10-15 time.Dough is suppressed written treaty 1.8mm thin slice.
5. moulding: adopt recessed floricome hole moulding moulage, prevent that biscuit surface blistering and bottom surface from flaking.
6. baking: adopt baking oven, green compact are put close slightly, and spacing is even.Adopt low temperature to toast for a long time, adopt the segmentation stoving time to be respectively: the whole process fire in a stove before fuel is added is temperature-resistant, remains on 180 ℃ always.Phase I, 170～190 ℃ of face fire temperature, 3～5 minutes; Second stage, 180～200 ℃ of face fire temperature, 4～6 minutes; Phase III, 160～180 ℃ of face fire temperature 3-5 minute, bake.
7. cooling: biscuit naturally cools to 30～40 ℃, can pack.Employing packs, and avoids the biscuit moisture absorption to get damp.
The utilization that the present invention can be the pineapple bran food fiber provides a kind of effective ways, and the high priceization that both can solve pineapple bran is utilized problem, can be market again a kind of healthy food is provided.The pineapple bran food fiber biscuit of producing has portablely, and storage period is long, and instant will receive consumer's welcome.Therefore pineapple bran food fiber biscuit has the excellent development prospect.
The specific embodiment
The present invention is a raw material with the pineapple bran food fiber, and to the consumption of pineapple bran food fiber powder, the granularity of pineapple peel ground-slag and other supplementary material consumptions and face, rolling, baking technology condition etc. are studied, and have obtained optimum formula and production technology.The pineapple bran biscuit of development is a kind of delicious flavour; Convenient food; Nutritive value is higher, and has anti-constipation and hemorrhoid, fat-reducing, prevention colon and the carcinoma of the rectum, reduction blood fat, prevention coronary heart disease, cures intestines rest meat, prevents and treats gall stone, improves the health food of effect such as diabetic symptom.The production technology of pineapple bran biscuit is: select free of contamination fresh pineapple skin slag, and selected, cleaning, drying is pulverized, and screening obtains 120-160 purpose pineapple peel ground-slag.In 38～40 ℃ and face 20～30 minutes, left standstill various supplementary materials again 15～20 minutes.Adopt unidirectional reciprocal rolling, 4:1 is compared in calendering.Time 3-5 minute, rolling was 10-15 time then, and dough is suppressed the thin slice of written treaty 1.8mm, adopt recessed floricome hole moulding moulage after, adopt baking oven, the whole process fire in a stove before fuel is added is temperature-resistant, remains on 180 ℃ always.Phase I, 170～190 ℃ of face fire temperature, 3～5 minutes; Second stage, 180～200 ℃ of face fire temperature, 4～6 minutes; Phase III, 160～180 ℃ of face fire temperature 3-5 minute, bake.Biscuit naturally cools to 30～40 ℃, carries out airtight package.Obtain having the biscuit of pineapple bran local flavor.Pineapple bran and butter fat are arranged or plant the mixed fragrance of uniqueness of fat, fragrance is pure, and is fine and smooth lubricious, good mouthfeel.Application of the present invention will make the huge resource of exploitation these reserves of pineapple bran become possibility, have remarkable economical and be worth and social benefit.
Embodiment 1
The preparation of pineapple bran: check and select, removal of impurities: remove impurity such as dirty part and sandstone in the pineapple bran, weeds, pineapple bran cleaned up with clear water, under sunshine, dry.Pulverize with pulverizer; The pineapple peel ground-slag that crushes is crossed 120 mesh sieves, obtain the pineapple peel ground-slag.And face: supplementary materials such as flour, milk powder, pineapple peel ground-slag are stirred, with 10 minutes face time, add leavening agent.The dough temperature is controlled at 32 ℃ during with face, and the dough water content is controlled at 25%.About 20 minutes of whole accent powder process.After dough has been modulated, leave standstill 15 minutes after, carry out repeatedly rolling, general rolling 12 times.Repeatedly folding half-twist angle during the dough rolling, the suffered tension force of dough sheet reaches unanimity.Thin slice with rolling dough compacting written treaty 1.8mm.Adopt moulding moulage.The baking of employing baking oven, green compact are put close slightly, and spacing is even.Adopt the segmentation stoving time to be respectively: phase I, 170 ℃ of face fire temperature, 4 minutes; Second stage, 190 ℃ of face fire temperature, 3 minutes; Phase III, 210 ℃ of face fire temperature, 4 minutes.The whole process fire in a stove before fuel is added is temperature-resistant, remains on about 190 ℃ always.Biscuit naturally cools to 30 ℃, can pack.Employing packs, and avoids the biscuit moisture absorption to get damp.
Embodiment 2
The preparation of pineapple peel ground-slag: check and select, removal of impurities: remove impurity such as dirty part and sandstone in the pineapple bran, weeds, pineapple bran cleaned up with clear water, under sunshine, dry.Pulverize with pulverizer; The pineapple peel ground-slag that crushes is crossed 140 mesh sieves, obtain the pineapple peel ground-slag.And face: supplementary materials such as flour, milk powder, pineapple peel ground-slag are stirred, with 15 minutes face time, add leavening agent.The dough temperature is controlled at 35 ℃ during with face, and the dough water content is controlled at 22%.About 25 minutes of whole accent powder process.After dough has been modulated, leave standstill 15 minutes after, carry out repeatedly rolling, general rolling 15 times.Repeatedly folding half-twist angle is reached unanimity the suffered tension force of dough sheet during the dough rolling.Thin slice with rolling dough compacting written treaty 1.8mm.Adopt moulding moulage.The baking of employing baking oven, green compact are put close slightly, and spacing is even.Adopt the segmentation stoving time to be respectively: phase I, 180 ℃ of face fire temperature, 3 minutes; Second stage, 190 ℃ of face fire temperature, 4 minutes; Phase III, 170 ℃ of face fire temperature, 3 minutes.The whole process fire in a stove before fuel is added is temperature-resistant, remains on about 170 ℃ always.Biscuit naturally cools to 33 ℃, can pack.Employing packs, and avoids the biscuit moisture absorption to get damp.
Embodiment 3
The preparation of pineapple peel ground-slag: check and select, removal of impurities: remove impurity such as dirty part and sandstone in the pineapple bran, weeds, pineapple bran cleaned up with clear water, under sunshine, dry.Pulverize with pulverizer; The pineapple peel ground-slag that crushes is crossed 160 mesh sieves, obtain the pineapple peel ground-slag.And face: supplementary materials such as flour, milk powder, pineapple peel ground-slag are stirred, with 13 minutes face time, add leavening agent.The dough temperature is controlled at 36 ℃ during with face, and the dough water content is controlled at 24%.About 30 minutes of whole accent powder process.After dough has been modulated, leave standstill 15 minutes after, carry out repeatedly rolling, general rolling 12 times.Repeatedly folding half-twist angle is reached unanimity the suffered tension force of dough sheet during the dough rolling.Thin slice with rolling dough compacting written treaty 1.8mm.Adopt moulding moulage.The baking of employing baking oven, green compact are put close slightly, and spacing is even.Adopt the segmentation stoving time to be respectively: phase I, 170 ℃ of face fire temperature, 5 minutes; Second stage, 200 ℃ of face fire temperature, 2 minutes; Phase III, 190 ℃ of face fire temperature, 3 minutes.The whole process fire in a stove before fuel is added is temperature-resistant, remains on about 170 ℃ always.Biscuit naturally cools to 30～40 ℃, can pack.Employing packs, and avoids the biscuit moisture absorption to get damp.
Claims (1)
1. the production method of a pineapple bran food fiber biscuit is characterized in that, is applied in 120-160 purpose pineapple peel ground-slag in the biscuit dough with supplementary material ratio, and pineapple bran biscuit dough % consumption is following: flour 45.0-50.0; White granulated sugar 18.0-21.0; Peanut oil 15.0-18.0; Water 10.0-12.0; Pineapple peel ground-slag 6.5-8.5; Whole milk powder 2-4; Salt 0.3-0.6; Sodium bicarbonate 0.2-0.4; Carbonic hydroammonium 0.1-0.3; Monoglyceride 0.1; Vanillic aldehyde 0.1-0.2; Starch 1.5-2.52; N-propyl gallate 0.0008-0.0010; Citric acid 0.003-0.005, above-mentioned supplementary material consumption sum is 100%, various supplementary materials under 38-40 ℃ of temperature with face after 20～30 minutes; Left standstill 15～20 minutes, rolling is 10-15 time then, adopt recessed floricome hole moulding moulage after; Bake then; Bake the employing baking oven, the whole process fire in a stove before fuel is added is temperature-resistant, remains on 180 ℃ always; Phase I, 170～190 ℃ of face fire temperature, 3～5 minutes; Second stage, 180～200 ℃ of face fire temperature, 4～6 minutes; Phase III, 160～180 ℃ of face fire temperature, 3-5 minute, bake, bake the back biscuit and naturally cool to 30～40 ℃, carry out airtight package, obtain having pineapple bran food fiber biscuit.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008102191169A CN101473859B (en) | 2008-11-10 | 2008-11-10 | Method for producing pineapple bran food fibre cookies |
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| CN2008102191169A CN101473859B (en) | 2008-11-10 | 2008-11-10 | Method for producing pineapple bran food fibre cookies |
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| CN101473859B true CN101473859B (en) | 2012-02-29 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102177936B (en) * | 2011-04-07 | 2013-02-13 | 毛毅明 | Formula of pineapple and glutinous rice cakes and preparation method thereof |
| CN102894039A (en) * | 2012-09-13 | 2013-01-30 | 河南梦想食品有限公司 | Fruit pie and making method thereof |
| CN105410129A (en) * | 2015-11-10 | 2016-03-23 | 南阳师范学院 | Pineapple residue dietary fiber and konjac health-care biscuit and preparation method thereof |
| CN106235343A (en) * | 2016-08-25 | 2016-12-21 | 中国热带农业科学院农产品加工研究所 | A kind of Fructus Ananadis comosi flavor fermentation bamboo shoot superfine powder and preparation method thereof |
| CN106819006A (en) * | 2017-03-17 | 2017-06-13 | 浙江霓屿人农业科技有限公司 | Seaweed, pineapple complex food and preparation method thereof |
| CN109169783B (en) * | 2018-11-28 | 2021-12-03 | 海南热带海洋学院 | Dietary fiber minced fish vegetable biscuit and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331418C (en) * | 2005-05-13 | 2007-08-15 | 浙江大学 | Low-fat and high cellulose soya-bean food, and its processing method |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331418C (en) * | 2005-05-13 | 2007-08-15 | 浙江大学 | Low-fat and high cellulose soya-bean food, and its processing method |
Non-Patent Citations (2)
| Title |
|---|
| 叶盛权 等.菠萝皮干燥工艺研究.《现代食品科技》.2007,第23卷(第11期),30-33,29. * |
| 苑艳辉.菠萝皮的综合利用.《食品与发酵工业》.2005,第31卷(第2期),145-147. * |
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Granted publication date: 20120229 Termination date: 20161110 |