CN107232280A - The processing method of mangrove bark dietary-fiber biscuit - Google Patents
The processing method of mangrove bark dietary-fiber biscuit Download PDFInfo
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- CN107232280A CN107232280A CN201710452962.4A CN201710452962A CN107232280A CN 107232280 A CN107232280 A CN 107232280A CN 201710452962 A CN201710452962 A CN 201710452962A CN 107232280 A CN107232280 A CN 107232280A
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- mangrove bark
- dietary
- fiber biscuit
- processing method
- mangrove
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The present invention relates to a kind of processing method of mangrove bark dietary-fiber biscuit, step is as follows：（1）Mangrove bark is pre-processed；（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, the percentage by weight composition of the homogenizing fluid is as follows：Sodium glutamate 0.2 0.4%, water-soluble dextran 1.5 2.0%, Saccharomyces cerevisiae leaching powder 0.5 1.0%, surplus is deionized water；（3）Enzymolysis；（4）Fermentation；（5）Appropriate bee glue powder and wheat flour is added, is stirred, then through shaping, baking and cooling, mangrove bark dietary-fiber biscuit is obtained.The processing method rational technology of the present invention, the nutritional ingredient of mangrove bark is remained to greatest extent, by adding homogenizing fluid, it is to avoid mangrove bark active component be oxidized, the mouthfeel of mangrove bark homogenizing fluid is significantly improved simultaneously, other subsequent fermentations are uniform, and the mangrove bark dietary-fiber biscuit quality of processing is homogeneous, in good taste, long shelf-life, it is good for health without chemical addition agent, it is of high nutritive value.
Description
Technical field
The present invention relates to a kind of processing method of mangrove bark dietary-fiber biscuit, belong to food processing technology field.
Background technology
Mango is one of famous tropical fruit (tree), and Mango Fruit contains sugar, protein, crude fibre, the dimension life contained by mango
Plain A precursor carrotene composition is especially high, is rare in all fruit.Secondly Vitamin C content is not also low.Mineral matter, egg
White matter, fat, carbohydrate etc., are also its main nutrient composition.Can fruit juice processed, jam, can, pickled, sour and hot pickles and mango milk
Powder, preserved fruit etc..Substantial amounts of mangrove bark slag is produced during processing mango juice or can, these pomaces account for the 5% of whole fruit
~ 8%, and wherein still containing nutritional ingredients such as abundant fiber, pectin, conventional way is, as the feed of livestock, to be somebody's turn to do mangrove bark
Way constrains the application value of mangrove bark.
Also have mangrove bark deep processing in the prior art into food, at present, when directly making food using mangrove bark, need by
Mangrove bark or drying are crushed so that the nutrient loss of pericarp is a lot, and dietary fiber is also significantly destroyed,
Nutriture value value difference.
The content of the invention
It is an object of the invention to solve the deficiencies in the prior art, there is provided a kind of processing side of mangrove bark dietary-fiber biscuit
Method, to improve the application value of mangrove bark, while retaining the nutritional ingredient of mangrove bark to greatest extent, improves the mouth of mangrove bark
Sense.
The technical solution adopted for the present invention to solve the technical problems is：
The processing method of mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit process steps are as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
30-45min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40-50% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.2-0.4%, water-soluble dextran 1.5-2.0%, Saccharomyces cerevisiae leaching powder
0.5-1.0%, surplus is deionized water；
Mango is made up of crust, pulp, fruit stone, the smell bad of mangrove bark, with astringent taste, influences mouthfeel, present invention
Mangrove bark slag is enucleated and stubble by people, is handled with compound alkali lye leaching, is removed the intractable impurity of mangrove bark epidermis, is further squeezed the juice
After obtain pure mangrove bark, wherein juice is recycled；Mangrove bark slag mud under the protection of homogenizing fluid homogeneous into uniform slurry, this
Found in inventor's practice of application, discoloration is produced in mangrove bark homogenizing process, and a large amount of active components are easily oxidized, and homogenizing fluid holds
Easily layering, homogenizing fluid poor taste, in order to solve this technical problem, present inventor has found addition by largely putting into practice
Appropriate sodium glutamate, water-soluble dextran and Saccharomyces cerevisiae leaching powder, can solve this technical problem, sodium glutamate energy
Significantly improve in the mouthfeel of homogenizing fluid, Saccharomyces cerevisiae leaching powder and contain glutathione and substantial amounts of small-molecular peptides and amino acid, wherein paddy
The sweet peptide of Guang has good inoxidizability and anti-discoloration performance, and on the one hand small-molecular peptides and amino acid further improve homogenizing fluid mouthful
Sense, also strengthens nutritive value, water-soluble dextran is as macromolecular, with good water-soluble, dispersed and stability in addition,
Play a part of stabilizer so that each active component of mangrove bark forms stable dispersion, it is to avoid accumulation, for follow-up enzyme
Solution and fermentation stage are most important；
In summary, acted synergistically between the sodium glutamate, water-soluble dextran and the Saccharomyces cerevisiae leaching powder that are added in homogenizing fluid, solution
Determine and discoloration is produced in mangrove bark homogenizing process, a large amount of active components are easily oxidized, and homogenizing fluid is easily layered, homogenizing fluid poor taste
The problem of；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.0-4.5, appropriate complex enzyme is added, in 40-50 DEG C of constant temperature while stirring
1.5-2.0h is digested, the 80-90 DEG C of enzyme that goes out is then heated to, the complex enzyme presses enzyme activity ratio 2 by pectase and cellulase:3~1:
1 composition；By complex enzyme, the pectin in mangrove bark, cellulose are fully digested into micromolecular compound, are easy to absorb,
Improve its nutritive value and taste；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 8-12 days in 25-30 DEG C；
（5）Appropriate bee glue powder and wheat flour is added, is stirred, then through shaping, baking and cooling, mangrove bark meals are obtained
Eat fiber biscuit.
It is preferred that, described compound alkali lye is made up of following parts by weight component：20-30 parts of sodium acid carbonates, aminophyllines
0.5-1.2 parts, 1-3 parts of alum and 30-40 parts of water.Compound alkali lye is formed using weak base compounding, can efficiently remove astringent taste and
Intractable impurity, in addition, being found in practice, the fresh degree of raw material can be improved by adding appropriate alum, what following process was obtained
Product looks good, smell good and taste good.
It is preferred that, described compound alkali lye constitutes 1.0 parts of 25 parts of sodium acid carbonates, aminophylline, 2 by following parts by weight component
Part alum and 35 parts of water.
The percentage by weight composition of the homogenizing fluid is as follows：Sodium glutamate 0.3%, water-soluble dextran 1.8%, Saccharomyces cerevisiae
Powder 0.8% is soaked, surplus is deionized water.Between the sodium glutamate, water-soluble dextran and the Saccharomyces cerevisiae leaching powder that are added in homogenizing fluid
Ratio is optimal, acts synergistically best, can obtain first-chop homogenizing fluid, and then obtain best quality by enzymolysis, fermentation
Mangrove bark zymotic fluid.
It is preferred that, the addition of the complex enzyme is the 0.04-0.06% of mangrove bark weight in wet base.
It is preferred that, the mass ratio of mangrove bark and homogenizing fluid is 1：（2-3）, the addition of white granulated sugar is mangrove bark weight in wet base
0.5-0.8%。
It is preferred that, step（4）In, enzymolysis liquid quality 0.4-0.6% Mannoproteins is also added, sweet dew is rich in process
The mangrove bark dietary-fiber biscuit of glycoprotein.Found in present inventor's practice, appropriate sweet dew is added in fermentation process
Glycoprotein, with the function of stablizing mangrove bark zymotic fluid, improvement mangrove bark zymotic fluid color and luster and fragrance；Other Mannoproteins is made
It is contained in for functional component in mangrove bark dietary-fiber biscuit, gut flora can be improved with strengthen immunity after eating.
It is preferred that, step（2）The condition of mesohigh homogeneous is：30-35 DEG C of temperature, pressure 20-30Mpa, homogenizing time 30-
45min。
It is preferred that, the addition of bee glue powder is the 0.5-0.8% of fermentating liquid volume.Propolis is honeybee from tree bud or bark
The viscous secretion of collection, is described as " natural small Drug Storage ", is precious natural wide spectrum antibiotics, to various bacteria, very
Bacterium, germ etc., which have, significantly to be suppressed and kills effect, adds appropriate bee glue powder, using its natural broad-spectrum antiseptic bactericidal property,
The anti-microbial property of mangrove bark dietary-fiber biscuit of the present invention is realized, its shelf-life is greatly prolonged；
The beneficial effects of the invention are as follows：The processing method rational technology of the present invention, remains the nutrition of mangrove bark to greatest extent
Composition, by adding homogenizing fluid, it is to avoid mangrove bark active component be oxidized, while significantly improving the mouth of mangrove bark homogenizing fluid
Sense, subsequent fermentations are uniform in addition, and the mangrove bark dietary-fiber biscuit quality of processing is homogeneous, in good taste, long shelf-life, noization
Additive is learned, it is good for health, it is of high nutritive value.
Embodiment
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1：
The processing method of mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit processing method is as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
45min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.2%, water-soluble dextran 1.5%, Saccharomyces cerevisiae leaching powder 0.5% is remaining
Measure as deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.0, add appropriate complex enzyme, in 50 DEG C while stirring constant temperature digest
1.5h, is then heated to 80 DEG C of enzymes that go out, and the complex enzyme presses enzyme activity ratio 2 by pectase and cellulase:3 compositions；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 12 days in 25 DEG C；
（5）Add appropriate bee glue powder（The 0.5% of fermentating liquid volume）And wheat flour（To facilitate shaping to be advisable）, stir,
Then through shaping, baking and cooling, mangrove bark dietary-fiber biscuit is obtained.
Specific to the present embodiment, described compound alkali lye is made up of following parts by weight component：20 parts of sodium acid carbonates, ammonia tea
0.5 part of alkali, 1 part of alum and 30 parts of water, the addition of the complex enzyme are the 0.04% of mangrove bark weight in wet base, mangrove bark and homogenizing fluid
Mass ratio be 1：2, the addition of white granulated sugar is the 0.5% of mangrove bark weight in wet base, step（2）The condition of mesohigh homogeneous is：Temperature
30 DEG C, pressure 20Mpa, homogenizing time 45min.
Embodiment 2：
The processing method of mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit processing method is as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
30min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.4%, water-soluble dextran 2.0%, Saccharomyces cerevisiae leaching powder 1.0% is remaining
Measure as deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.5, add appropriate complex enzyme, in 50 DEG C while stirring constant temperature digest
1.5h, is then heated to 90 DEG C of enzymes that go out, and the complex enzyme presses enzyme activity ratio 1 by pectase and cellulase:1 composition；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 8 days in 30 DEG C；
（5）Add appropriate bee glue powder（The 0.8% of fermentating liquid volume）And wheat flour（To facilitate shaping to be advisable）, stir,
Then through shaping, baking and cooling, mangrove bark dietary-fiber biscuit is obtained.
Specific to the present embodiment, described compound alkali lye is made up of following parts by weight component：30 parts of sodium acid carbonates, ammonia
1.2 parts of theophylline, 3 parts of alum and 40 parts of water, the addition of the complex enzyme are the 0.06% of mangrove bark weight in wet base, mangrove bark and homogeneous
The mass ratio of liquid is 1：3, the addition of white granulated sugar is the 0.8% of mangrove bark weight in wet base, step（2）The condition of mesohigh homogeneous is：Temperature
35 DEG C of degree, pressure 30Mpa, homogenizing time 30min.
Embodiment 3：
The processing method of mangrove bark dietary-fiber biscuit, the dietary-fiber biscuit processing method is as follows：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 50 times of compound alkali lye
40min is soaked, obtains standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 45% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.3%, water-soluble dextran 1.8%, Saccharomyces cerevisiae leaching powder 0.8% is remaining
Measure as deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.2, add appropriate complex enzyme, in 45 DEG C while stirring constant temperature digest
1.5h, is then heated to 85 DEG C of enzymes that go out, and the complex enzyme presses enzyme activity ratio 1 by pectase and cellulase:1 composition；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 10 days in 28 DEG C；
（5）Add appropriate bee glue powder（The 0.6% of fermentating liquid volume）And wheat flour（To facilitate shaping to be advisable）, stir,
Then through shaping, baking and cooling, mangrove bark dietary-fiber biscuit is obtained.
Specific to the present embodiment, described compound alkali lye is made up of following parts by weight component：25 parts of sodium acid carbonates, ammonia tea
1 part of alkali, 2 parts of alum and 35 parts of water, the addition of the complex enzyme is the 0.05% of mangrove bark weight in wet base, mangrove bark and homogenizing fluid
Mass ratio is 2：5, the addition of white granulated sugar is the 0.6% of mangrove bark weight in wet base, step（4）In, also add enzymolysis liquid quality 0.5%
Mannoproteins, to process the mangrove bark dietary-fiber biscuit rich in Mannoproteins, step（2）The condition of mesohigh homogeneous
For：32 DEG C of temperature, pressure 25Mpa, homogenizing time 40min.
The processing method rational technology of the present invention, remains the nutritional ingredient of mangrove bark to greatest extent, equal by addition
Matter liquid, it is to avoid mangrove bark active component is oxidized, while significantly improve the mouthfeel of mangrove bark homogenizing fluid, in addition subsequent fermentation mistake
Journey is uniform, and the mangrove bark dietary-fiber biscuit quality of processing is homogeneous, in good taste, long shelf-life, no chemical addition agent, beneficial strong
Health, is of high nutritive value, and finds that the shelf-life can be by 12 months in practice, taste is not any change, and biscuit is soft tasty, does not glue
Tooth, fragility is good.
Embodiment described above is a kind of preferably scheme of the present invention, not makees any formal to the present invention
Limitation, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (9)
1. the processing method of mangrove bark dietary-fiber biscuit, it is characterised in that：The dietary-fiber biscuit process steps are such as
Under：
（1）Mangrove bark is pre-processed：Mangrove bark slag is collected, mango core and stubble in mangrove bark slag are removed, in 25-35 DEG C with 50 times
Compound alkali lye leaching 30-45min, is obtained standby after mangrove bark slag mud, JUICE CONCENTRATION to moisture content 40-50% after further squeezing the juice；
（2）Mangrove bark slag mud homogeneous：Appropriate homogenizing fluid is added in the high-pressure homogeneous acquisition slurry of mangrove bark slag mud, homogeneous, it is described
The percentage by weight composition of homogenizing fluid is as follows：Sodium glutamate 0.2-0.4%, water-soluble dextran 1.5-2.0%, Saccharomyces cerevisiae leaching powder
0.5-1.0%, surplus is deionized water；
（3）Enzymolysis：Step（2）Slurries adjust pH to 4.0-4.5, appropriate complex enzyme is added, in 40-50 DEG C of constant temperature while stirring
1.5-2.0h is digested, the 80-90 DEG C of enzyme that goes out is then heated to, the complex enzyme presses enzyme activity ratio 2 by pectase and cellulase:3~1:
1 composition；
（4）Fermentation：Step（3）Enzymolysis liquid and step（1）Concentration after juice mixing, add appropriate white granulated sugar, sealing,
Fermented 8-12 days in 25-30 DEG C；
（5）Appropriate bee glue powder and wheat flour is added, is stirred, then through shaping, baking and cooling, mangrove bark meals are obtained
Eat fiber biscuit.
2. the processing method of mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Described compound alkali
Liquid is made up of following parts by weight component：20-30 parts of sodium acid carbonates, 0.5-1.2 parts of aminophyllines, 1-3 parts of alum and 30-40 parts
Water.
3. the processing method of mangrove bark dietary-fiber biscuit according to claim 2, it is characterised in that：Described compound alkali
Liquid constitutes 1.0 parts of 25 parts of sodium acid carbonates, aminophylline, 2 parts of alum and 35 parts of water by following parts by weight component.
4. the processing method of mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：The homogenizing fluid
Percentage by weight composition is as follows：Sodium glutamate 0.3%, water-soluble dextran 1.8%, Saccharomyces cerevisiae leaching powder 0.8%, surplus for go from
Sub- water.
5. the processing method of mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：The complex enzyme
Addition is the 0.04-0.06% of mangrove bark weight in wet base.
6. the processing method of mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Mangrove bark and homogeneous
The mass ratio of liquid is 1：（2-3）, the addition of white granulated sugar is the 0.5-0.8% of mangrove bark weight in wet base.
7. the processing method of mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Step（4）In, also
Enzymolysis liquid quality 0.4-0.6% Mannoproteins is added, to process the mangrove bark dietary-fiber biscuit rich in Mannoproteins.
8. the processing method of mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：Step（2）Middle height
Pressure homogeneous condition be：30-35 DEG C of temperature, pressure 20-30Mpa, homogenizing time 30-45min.
9. the processing method of mangrove bark dietary-fiber biscuit according to claim 1, it is characterised in that：The addition of bee glue powder
Measure the 0.5-0.8% for fermentating liquid volume.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710452962.4A CN107232280A (en) | 2017-06-15 | 2017-06-15 | The processing method of mangrove bark dietary-fiber biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710452962.4A CN107232280A (en) | 2017-06-15 | 2017-06-15 | The processing method of mangrove bark dietary-fiber biscuit |
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Family
ID=59987052
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| CN201710452962.4A Withdrawn CN107232280A (en) | 2017-06-15 | 2017-06-15 | The processing method of mangrove bark dietary-fiber biscuit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140742A (en) * | 2019-05-26 | 2019-08-20 | 巢湖学院 | A kind of production method of dietary fiber yellow peach biscuit |
| CN110973537A (en) * | 2019-12-27 | 2020-04-10 | 四川大学 | Production process of mango freeze-dried block without waste and mango freeze-dried block obtained by production process |
| CN113575884A (en) * | 2021-07-05 | 2021-11-02 | 广西果天下食品科技有限公司 | Comprehensive development and utilization method of mango peel kernel residues |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| CN105475429A (en) * | 2015-11-20 | 2016-04-13 | 广西壮族自治区农业科学院农产品加工研究所 | Dietary fiber sugar-free biscuits prepared by utilization of fruit processed waste residue enzyme method |
| CN105918406A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuits capable of improving memory and boosting digestion and preparation method of biscuits |
| CN106307292A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Preparation method of dragon fruit peel sauce |
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2017
- 2017-06-15 CN CN201710452962.4A patent/CN107232280A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| CN105475429A (en) * | 2015-11-20 | 2016-04-13 | 广西壮族自治区农业科学院农产品加工研究所 | Dietary fiber sugar-free biscuits prepared by utilization of fruit processed waste residue enzyme method |
| CN105918406A (en) * | 2016-06-27 | 2016-09-07 | 芜湖宏洋食品有限公司 | Biscuits capable of improving memory and boosting digestion and preparation method of biscuits |
| CN106307292A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Preparation method of dragon fruit peel sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140742A (en) * | 2019-05-26 | 2019-08-20 | 巢湖学院 | A kind of production method of dietary fiber yellow peach biscuit |
| CN110973537A (en) * | 2019-12-27 | 2020-04-10 | 四川大学 | Production process of mango freeze-dried block without waste and mango freeze-dried block obtained by production process |
| CN113575884A (en) * | 2021-07-05 | 2021-11-02 | 广西果天下食品科技有限公司 | Comprehensive development and utilization method of mango peel kernel residues |
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Application publication date: 20171010 |