CN105410129A - Pineapple residue dietary fiber and konjac health-care biscuit and preparation method thereof - Google Patents

Abstract

The invention discloses a pineapple dregs dietary fiber konjac health-care biscuit, which comprises the following raw materials in parts by weight: 30-35 parts of low-gluten flour, 20-30 parts of pineapple dregs dietary fiber, 20-30 parts of konjac gel, and 3 parts of kudzu powder ～10 parts, dogwood powder 1～10 parts, butter 2～15 parts, leavening agent 0.5～0.8 parts, white sugar 3～10 parts, salt 0.3～0.6 parts. The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention has uniform color, soft and fine taste, the fragrance of pineapple and konjac, and also has health care functions such as lowering blood fat and blood pressure.

Description

A kind of pineapple residue dietary fiber konjac health biscuit and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to a pineapple residue dietary fiber konjac health-care biscuit and a preparation method thereof.

Background technique

Biscuits are made of wheat flour, sugar, oil, etc. as the main raw materials after baking. They are popular for their crisp taste, low moisture content, light weight, complete block shape, easy preservation, easy packaging and carrying, and convenient eating. People like it, but with the continuous enhancement of people's health awareness, foods with health functions are more and more popular with consumers. The biscuit industry is also developing in the direction of nutrition, health, and functionality. The raw materials for preparing biscuits with health functions are becoming more and more popular.

Pineapple, also known as pineapple and pineapple, is a tropical and subtropical fruit that is planted in large areas in Taiwan, Guangdong, Guangxi, Fujian and other places. Pineapple is often used in the production of concentrated fruit juice. Pineapple pomace is a waste after production. Pineapple pomace is rich in dietary fiber. If the dietary fiber in pineapple pomace is processed and added to biscuits as raw materials, it will not only solve the problem of resource waste , and the prepared biscuits have the effects of moistening intestines, losing weight, preventing colon and rectal cancer, lowering blood fat, preventing cardiovascular and cerebrovascular diseases, and improving diabetes. Konjac is a massive plant of the genus Konjac in the family Araceae. Konjac is widely planted in my country. The output of fresh taro is about 400,000 tons. Blood pressure, high cholesterol, and cardiovascular disease have adjuvant therapeutic effect.

Chinese patent CN101473859B discloses a kind of production method of pineapple peel dietary fiber biscuit, takes pineapple peel dietary fiber as raw material and other raw and auxiliary materials to make pineapple peel dietary fiber biscuit through kneading, rolling, baking. It is a health food with high nutritional value, and has the functions of preventing constipation and hemorrhoids, losing weight, preventing colon and rectal cancer, lowering blood lipids, preventing cardiovascular and cerebrovascular diseases, and improving symptoms of diabetes. However, the taste of pineapple peel powder is relatively rough, which has a great influence on the texture and flavor of biscuits. Chinese patent CN104872261A discloses a konjac biscuit and its production method. The konjac biscuit is prepared by adding konjac flour and soybean flour to the biscuit raw materials according to the following raw material formula: 1000 parts of flour, 90 parts of konjac flour, 70 parts of soybean powder, sugar 290 parts of flour, 90 parts of butter, 12.5 parts of baking powder, 12.5 parts of salt, and 62.5 parts of egg liquid. The processed konjac biscuits are golden in color, crisp in taste, and have a konjac flavor. The konjac biscuits prepared by this formula contain soybean powder, which will affect the taste of the product.

Contents of the invention

In view of this, the purpose of the present invention is to address the deficiencies in the prior art and provide a pineapple dregs dietary fiber konjac health biscuit that is soft in mouthfeel, nutritious and healthy, and has the fragrance of pineapple and konjac.

The invention also provides a preparation method of the pineapple pomace dietary fiber konjac health biscuit.

To achieve the above object, the present invention adopts the following technical solutions:

A pineapple dregs dietary fiber konjac health-care biscuit comprises the following raw materials in parts by weight: 30-35 parts of low-gluten flour, 20-30 parts of pineapple dregs dietary fiber, 20-30 parts of konjac gel, 3-10 parts of kudzu powder, Cornus officinalis powder 1-10 parts, butter 2-15 parts, leavening agent 0.5-0.8 parts, white sugar 3-10 parts, salt 0.3-0.6 parts.

Preferably, the leavening agent is one or more of sodium bicarbonate, ammonium bicarbonate and yeast powder. .

Preferably, the konjac gel is prepared by the following steps: dissolving konjac fine powder in water and stirring at 25° C. to 35° C. to form a uniform gel.

Preferably, the weight ratio of the konjac powder to water is 1:25-30.

Preferably, said pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue, crush it to 60-80 meshes to prepare pineapple residue powder; the drying method adopted in the present invention is drying in the sun or drying at 50-60°C;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:8-10, and then sterilize at 105-120°C for 10-20 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1~2:1~2 as strains, and inoculate them into the sterile medium prepared in step (2), the inoculum amount is 5% to 6% of the weight of the sterile medium, fermented at 30 to 40°C for 20 to 24 hours;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: Mix low-gluten flour, pineapple residue dietary fiber, konjac gel, pueraria powder, dogwood powder, butter, leavening agent, white sugar and salt, and add 25% to 28% of the total amount of raw materials. Modulate into dough, ferment at 25-35°C for 5-7 hours to obtain fermented dough;

(2) Rolling and pressing: the fermented dough is calendered and rolled 6 to 8 times in the crawler tablet press, and the dough is continuously rotated by 60 degrees during the calendering and rolling process; during the rolling process, the continuous 60-degree change can increase the dough The toughness and uniformity of the biscuits make the prepared biscuits more delicate and crisp;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: Put the cake embryo into the oven, bake at 110-120°C for 1-2 minutes, then set the temperature of the upper and lower heat of the oven to 190°C-200°C and 200°C-220°C respectively, and bake 10 to 12 minutes, and then cooled to 30 to 35° C. to prepare pineapple pomace dietary fiber konjac health biscuits.

Preferably, the temperature of the water in the step (1) is 40-50°C, and the temperature of the dough is kept at 35°C-40°C during the process of adjusting the dough.

The beneficial effects of the present invention are:

The present invention uses pineapple residue dietary fiber and konjac gel as one of the raw materials for preparing biscuits, and also adds pueraria powder and dogwood powder, wherein the pineapple residue dietary fiber is obtained by using waste pineapple residue in plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilic On the one hand, it increases the added value of pineapple residue and reduces the waste of resources; on the other hand, the prepared pineapple residue dietary fiber has the fragrance of pineapple, and its main physiological functions are as follows: energy Low enough to regulate blood sugar levels, prevent diabetes and obesity; inhibit toxic fermentation products, prevent colon cancer; anti-breast cancer; anti-oxidation and scavenging free radicals; improve human immunity; improve and enhance oral and dental health Function; prevention and treatment of gallstones and lower blood pressure. The konjac gel used in the raw material is prepared by konjac fine powder and water swelling. It is a natural health food with high fiber and low calories. It has dual-purpose functions of medicine and food, and can exert dietary fiber to regulate nutritional imbalance. It can effectively prevent the body from excessive absorption of sugar, fat, and cholesterol. It has multiple functions such as lowering blood sugar, lowering blood fat, lowering blood pressure, dispelling toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing. Therefore, konjac gel and pineapple residue dietary fiber are used as raw materials for preparing biscuits. The water absorption, gelatinization and cohesive properties of konjac gel can not only adjust the physical and chemical properties of dough, and give biscuits a more delicate and comfortable taste, but konjac is also a high-quality Dietary fiber food, and pineapple pomace dietary fiber synergistically regulate blood sugar and cholesterol levels, lower blood lipids, prevent cardiovascular and cerebrovascular diseases, diabetes and obesity, and enhance human immunity.

Cornus officinalis has the characteristics of red color, thick flesh, large size, softness, and oiliness. It also contains rich mineral elements, amino acids, various sugars, organic acids, vitamins and other nutritional and medicinal ingredients. It has been favored by doctors. . Kudzu root contains 12% flavonoids, such as puerarin, daidzein, peanut and other nutrients, as well as protein, amino acid, sugar and minerals such as iron, calcium, copper and selenium necessary for the human body. It is suitable for all ages It has the reputation of "thousand-year ginseng"; it mainly has the effects of hangover, lowering blood fat, lowering blood pressure, reducing fire, clearing away heat and detoxification, increasing coronary blood sugar, and improving cerebral microcirculation. It is an important raw material for medicines for various diseases such as heart disease, angina pectoris, diabetes, cerebral thrombosis, gastrointestinal diseases, and cardiovascular and cerebrovascular diseases.

The pineapple residue dietary fiber konjac health-care biscuit prepared by the invention not only has the flavor of pineapple and konjac, but also has health care effects such as lowering blood sugar, lowering blood fat, and preventing cardiovascular and cerebrovascular diseases; in addition, pueraria powder and dogwood with health functions are added to the raw materials powder, which strengthens the health-care effect of the pineapple residue dietary fiber konjac health-care biscuit of the present invention; in addition, hawthorn and barley powder can be added to the raw materials to increase the flavor and health-care effect of the biscuit.

detailed description

The present invention will be further described below in conjunction with embodiment.

Example 1

A pineapple dregs dietary fiber konjac health biscuit, comprising the following raw materials in parts by weight: 30 parts of low-gluten flour, 30 parts of pineapple dregs dietary fiber, 20 parts of konjac gel, 3 parts of kudzu root powder, 10 parts of dogwood powder, and 2 parts of butter , 0.6 parts of sodium bicarbonate, 3 parts of white sugar, and 0.3 parts of table salt.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 25°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:25.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue, crush it to 60 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:8, and then sterilize at 105°C for 20 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:2:1 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 5% by weight, fermented at 30°C for 24 hours;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, pueraria powder, dogwood powder, butter, expansion agent, white sugar and salt, add 25% of the total amount of water to make dough , fermented at 25°C for 7 hours to obtain fermented dough, wherein the temperature of the water was 40°C, and the temperature of the dough was kept at 35°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 6 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: put the cake embryo into the oven, bake at 110°C for 2 minutes, then set the temperature of the upper and lower heat of the oven to 190°C and 200°C respectively, bake for 12 minutes, and then cool to 30°C to prepare Pineapple residue dietary fiber konjac health biscuits.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects.

Example 2

A health-care biscuit with pineapple dregs dietary fiber and konjac, comprising the following raw materials in parts by weight: 31 parts of low-gluten flour, 28 parts of pineapple dregs dietary fiber, 22 parts of konjac gel, 4 parts of kudzu root powder, 9 parts of dogwood powder, and 4 parts of butter , 0.65 parts of ammonium bicarbonate, 4 parts of white sugar, 0.4 parts of salt, and 2 parts of hawthorn.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 26°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:26.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue at 50°C, crush it to 70 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:9, and then sterilize at 110°C for 15 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:2:2 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 5.5% by weight, fermented at 32°C for 23h;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, kudzu root powder, dogwood powder, butter, expansion agent, white sugar and salt, add 26% of the total amount of water to make dough , fermented at 26°C for 6 hours to obtain a fermented dough, wherein the temperature of the water was 42°C, and the temperature of the dough was kept at 36°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 7 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: put the cake embryo into the oven, bake at 112°C for 1.5 minutes, then set the temperature of the upper and lower heat of the oven to 195°C and 205°C respectively, bake for 11.5 minutes, and then cool to 31°C. The pineapple pomace dietary fiber konjac health biscuit is prepared.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects. Hawthorn is added to the raw materials of the prepared biscuits. On the one hand, it can adjust the flavor of the biscuits. On the other hand, the hawthorn also has the functions of lowering blood fat, lowering blood pressure, invigorating the spleen and appetizing, and can strengthen the health functions of biscuits such as lowering blood fat and blood pressure.

Example 3

A health-care biscuit with pineapple dregs dietary fiber and konjac, comprising the following raw materials in parts by weight: 32 parts of low-gluten flour, 26 parts of pineapple dregs dietary fiber, 23 parts of konjac gel, 5 parts of kudzu root powder, 8 parts of dogwood powder, and 6 parts of butter , 0.35 parts each of sodium bicarbonate and ammonium bicarbonate, 5 parts of white sugar, 0.5 parts of table salt, 3 parts of hawthorn, and 5 parts of barley powder.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 27°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:27.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue at 60°C, crush it to 65 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:10, and then sterilize at 115°C for 13 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1:1 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 6% by weight, fermented at 34°C for 22 hours;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, pueraria powder, dogwood powder, butter, expansion agent, white sugar and salt, add 27% of the total amount of water to make dough , fermented at 28°C for 6 hours to obtain a fermented dough, wherein the temperature of the water was 44°C, and the temperature of the dough was kept at 37°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 8 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: put the cake embryo into the oven, bake at 114°C for 1.5 minutes, then set the temperature of the upper and lower heat of the oven to 192°C and 210°C respectively, bake for 11 minutes, and then cool to 32°C to prepare Get pineapple pomace dietary fiber konjac health biscuits.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects. Hawthorn and coix seed powder are added to the raw materials for making biscuits. Coix seed powder has the functions of lowering blood fat, promoting metabolism and preventing cardiovascular and cerebrovascular diseases. The flavor of the biscuit, on the other hand, can strengthen the health function of the biscuit.

Example 4

A health-care biscuit with pineapple dregs dietary fiber and konjac, comprising the following raw materials in parts by weight: 33 parts of low-gluten flour, 24 parts of pineapple dregs dietary fiber, 24 parts of konjac gel, 6 parts of kudzu root powder, 6 parts of dogwood powder, and 8 parts of butter , 0.3 parts each of yeast powder, ammonium bicarbonate and sodium bicarbonate, 6 parts of white sugar, 0.6 parts of salt, 4 parts of hawthorn, and 4 parts of barley powder.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 28°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:28.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue at 55°C, crush it to 75 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:8.5, and then sterilize at 116°C for 14 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1:1 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 5% by weight, fermented at 36°C for 22 hours;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, kudzu root powder, dogwood powder, butter, expansion agent, white sugar and salt, add water with 28% of the total amount of raw materials, and make dough , fermented at 30°C for 6.5 hours to obtain fermented dough, wherein the temperature of the water was 46°C, and the temperature of the dough was kept at 38°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 6 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: put the cake embryo into the oven, bake at 115°C for 1min, then set the temperature of the upper and lower heat of the oven to 194°C and 215°C respectively, bake for 10.5min, and then cool to 33°C to prepare Get pineapple pomace dietary fiber konjac health biscuits.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects. Hawthorn and coix seed powder are added to the raw materials for making biscuits. Coix seed powder has the functions of lowering blood fat, promoting metabolism and preventing cardiovascular and cerebrovascular diseases. The flavor of the biscuit, on the other hand, can strengthen the health function of the biscuit.

Example 5

A health-care biscuit with pineapple dregs dietary fiber and konjac, comprising the following raw materials in parts by weight: 34 parts of low-gluten flour, 22 parts of pineapple dregs dietary fiber, 25 parts of konjac gel, 7 parts of kudzu root powder, 5 parts of dogwood powder, and 10 parts of butter , 0.25 parts each of sodium bicarbonate and yeast powder, 7 parts of white sugar, 0.45 parts of table salt, 5 parts of hawthorn, and 3 parts of barley powder.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 30°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:29.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue at 50°C, crush it to 80 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:9.5, and then sterilize at 118°C for 12 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:2:1 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 5.5% by weight, fermented at 38°C for 21 hours;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, pueraria powder, dogwood powder, butter, expansion agent, white sugar and salt, add 25% of the total amount of water to make dough , fermented at 32°C for 6 hours to obtain a fermented dough, wherein the temperature of the water was 48°C, and the temperature of the dough was kept at 39°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 7 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: put the cake embryo into the oven, bake at 116°C for 1.5 minutes, then set the temperature of the upper and lower heat of the oven to 196°C and 220°C respectively, bake for 10 minutes, and then cool to 34°C to prepare Get pineapple pomace dietary fiber konjac health biscuits.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects. Hawthorn and coix seed powder are added to the raw materials for making biscuits. Coix seed powder has the functions of lowering blood fat, promoting metabolism and preventing cardiovascular and cerebrovascular diseases. The flavor of the biscuit, on the other hand, can strengthen the health function of the biscuit.

Example 6

A pineapple dregs dietary fiber konjac health biscuit, comprising the following raw materials in parts by weight: 35 parts of low-gluten flour, 20 parts of pineapple dregs dietary fiber, 26 parts of konjac gel, 8 parts of kudzu root powder, 4 parts of dogwood powder, and 12 parts of butter , 0.8 parts of yeast powder, 8 parts of white sugar, 0.55 parts of salt, and 2 parts of barley powder.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 32°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:30.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue at 60°C, crush it to 60 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:8, and then sterilize at 120°C for 10 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:2:2 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 6% by weight, fermented at 40°C for 20h;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, kudzu root powder, dogwood powder, butter, expansion agent, white sugar and salt, add 26% of the total amount of water to make dough , fermented at 34°C for 5.5 hours to obtain a fermented dough, wherein the temperature of the water was 50°C, and the temperature of the dough was kept at 40°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 8 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: put the cake embryo into the oven, bake at 118°C for 2 minutes, then set the temperature of the upper and lower heat of the oven to 198°C and 216°C respectively, bake for 10.5 minutes, and then cool to 35°C to prepare Get pineapple pomace dietary fiber konjac health biscuits.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects. Coix seed powder is added to the raw materials for making biscuits. Coix seed powder has the effects of lowering blood fat, promoting metabolism and preventing cardiovascular and cerebrovascular diseases. On the one hand, barley powder can increase the flavor of biscuits, and on the other hand, it can strengthen the health care function of biscuits.

Example 7

A health-care biscuit with pineapple dregs dietary fiber and konjac, comprising the following raw materials in parts by weight: 32 parts of low-gluten flour, 25 parts of pineapple dregs dietary fiber, 28 parts of konjac gel, 9 parts of kudzu root powder, 3 parts of dogwood powder, and 14 parts of butter , 0.75 parts of sodium bicarbonate, 9 parts of white sugar, and 0.35 parts of table salt.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 34°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:26.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue at 55°C, crush it to 75 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:9, and then sterilize at 114°C for 17 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1:1 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 5% by weight, fermented at 35°C for 22 hours;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, pueraria powder, dogwood powder, butter, expansion agent, white sugar and salt, add 27% of the total amount of water to make dough , fermented at 35°C for 5 hours to obtain a fermented dough, wherein the temperature of the water was 45°C, and the temperature of the dough was kept at 38°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 6 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: Put the cake embryo into the oven, bake at 120°C for 1min, then set the temperature of the upper and lower heat of the oven to 200°C and 218°C respectively, bake for 11min, and then cool to 33°C to prepare Pineapple residue dietary fiber konjac health biscuits.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects.

Example 8

A pineapple dregs dietary fiber konjac health biscuit, comprising the following raw materials in parts by weight: 33 parts of low-gluten flour, 23 parts of pineapple dregs dietary fiber, 30 parts of konjac gel, 10 parts of kudzu root powder, 1 part of dogwood powder, and 15 parts of butter , 0.35 parts each of sodium bicarbonate and yeast powder, 10 parts of white sugar, and 0.4 parts of table salt.

Konjac gel is prepared by the following steps: dissolve konjac powder in water, stir at 35°C to form a uniform gel, and the weight ratio of konjac powder to water is 1:27.

The pineapple pomace dietary fiber is prepared by the following steps:

(1) After drying the pineapple residue at 50°C, crush it to 80 mesh to prepare pineapple residue powder;

(2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:10, and then sterilize at 112°C for 16 minutes to prepare a sterile medium;

(3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1:1 as strains, and inoculate them into the sterile medium prepared in step (2), and the inoculation amount is the sterile medium 5.5% by weight, fermented at 30°C for 24 hours;

(4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried.

A kind of preparation method of pineapple residue dietary fiber konjac health biscuit comprises the following steps:

(1) Kneading dough: mix low-gluten flour, pineapple residue dietary fiber, konjac gel, kudzu root powder, dogwood powder, butter, expansion agent, white sugar and salt, add water with 28% of the total amount of raw materials, and make dough , fermented at 31°C for 6 hours to obtain fermented dough, wherein the temperature of the water was 43°C, and the temperature of the dough was kept at 37°C during the dough adjustment process;

(2) Rolling and pressing: the fermented dough is calendered and rolled 7 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process;

(3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo;

(4) Baking: Put the cake embryo into the oven, bake at 115°C for 2 minutes, then set the temperature of the upper and lower heat of the oven to 195°C and 217°C respectively, bake for 11.5 minutes, and then cool to 34°C to prepare Get pineapple pomace dietary fiber konjac health biscuits.

The pineapple dregs dietary fiber konjac health-care biscuit prepared by the invention meets the standard of biscuit GB/T20980-2007. The biscuit is brownish yellow in color, uniform in color, soft and delicate in taste, has the fragrance of pineapple and konjac, and has the functions of lowering blood fat and blood pressure, etc. Health effects.

Finally, it is noted that the above embodiments are only used to illustrate the technical solution of the present invention and not to limit it. Those of ordinary skill in the art may make other modifications or equivalent replacements to the technical solution of the present invention, as long as they do not depart from the spirit and spirit of the technical solution of the present invention. All should be included in the scope of the claims of the present invention.

Claims (7)

1. A pineapple dregs dietary fiber konjac health biscuit is characterized in that it comprises the following raw materials in parts by weight: 30 to 35 parts of low-gluten flour, 20 to 30 parts of pineapple dregs dietary fiber, 20 to 30 parts of konjac gel, konjac 3-10 parts of powder, 1-10 parts of dogwood powder, 2-15 parts of butter, 0.5-0.8 parts of leavening agent, 3-10 parts of white sugar, and 0.3-0.6 parts of table salt. 2. pineapple residue dietary fiber konjac health-care biscuit according to claim 1, is characterized in that, described leavening agent is one or more in sodium bicarbonate, ammonium bicarbonate and yeast powder. 3. The pineapple dregs dietary fiber konjac health-care biscuit according to claim 1, characterized in that the konjac gel is prepared by the following steps: dissolving konjac fine powder in water and stirring at 25°C to 35°C to form a uniform gel . 4. The pineapple dregs dietary fiber konjac health-care biscuit according to claim 3, characterized in that the weight ratio of the konjac powder to water is 1:25-30. 5. pineapple residue dietary fiber konjac health biscuits according to claim 1, is characterized in that, described pineapple residue dietary fiber is prepared by the following steps: (1) After drying the pineapple residue, crush it to 60-80 mesh to prepare pineapple residue powder; (2) Mix the pineapple pomace powder prepared in step (1) with water at a weight ratio of 1:8-10, and then sterilize at 105-120°C for 10-20 minutes to prepare a sterile medium; (3) Mix plant lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1~2:1~2 as strains, and inoculate them into the sterile medium prepared in step (2), the inoculum amount is 5% to 6% of the weight of the sterile medium, fermented at 30 to 40°C for 20 to 24 hours; (4) After filtering the fermented liquid in step (3), collect the filtrate, precipitate with 4 times the volume of absolute ethanol, and prepare the pineapple pomace dietary fiber after the precipitate is dried. 6. a preparation method of the pineapple residue dietary fiber konjac health biscuit as described in any one of claims 1 to 5, it is characterized in that, comprises the following steps: (1) Kneading dough: Mix low-gluten flour, pineapple residue dietary fiber, konjac gel, pueraria powder, dogwood powder, butter, leavening agent, white sugar and salt, and add 25% to 28% of the total amount of raw materials. Modulate into dough, ferment at 25-35°C for 5-7 hours to obtain fermented dough; (2) Rolling and pressing: the fermented dough is calendered and rolled 6 to 8 times in the crawler tablet press, and the dough is continuously rotated for 60 degrees during the calendering and rolling process; (3) Forming: Send the dough obtained by rolling and pressing into the biscuit forming machine to make the cake embryo; (4) Baking: Put the cake embryo into the oven, bake at 110-120°C for 1-2 minutes, then set the temperature of the upper and lower heat of the oven to 190°C-200°C and 200°C-220°C respectively, and bake 10 to 12 minutes, and then cooled to 30 to 35° C. to prepare pineapple pomace dietary fiber konjac health biscuits. 7. The preparation method of pineapple dregs dietary fiber konjac health-care biscuits according to claim 6, characterized in that the temperature of the water in the step (1) is 40-50°C, and the temperature of the dough is maintained during the dough adjustment process. 35℃～40℃.