CN107279240A - A kind of pineapple jam biscuit - Google Patents
A kind of pineapple jam biscuit Download PDFInfo
- Publication number
- CN107279240A CN107279240A CN201710475723.0A CN201710475723A CN107279240A CN 107279240 A CN107279240 A CN 107279240A CN 201710475723 A CN201710475723 A CN 201710475723A CN 107279240 A CN107279240 A CN 107279240A
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- Prior art keywords
- pineapple
- biscuit
- pineapple jam
- jam
- mixed powder
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 160
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 82
- 244000099147 Ananas comosus Species 0.000 title description 80
- 241000234671 Ananas Species 0.000 claims abstract description 80
- 239000002131 composite material Substances 0.000 claims abstract description 39
- 235000005911 diet Nutrition 0.000 claims abstract description 39
- 230000000378 dietary effect Effects 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000014121 butter Nutrition 0.000 claims abstract description 15
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 claims abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 9
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 9
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000011812 mixed powder Substances 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 238000010298 pulverizing process Methods 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 23
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 23
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 23
- 241001330002 Bambuseae Species 0.000 claims description 23
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 23
- 235000010716 Vigna mungo Nutrition 0.000 claims description 23
- 240000004922 Vigna radiata Species 0.000 claims description 23
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 23
- 239000011425 bamboo Substances 0.000 claims description 23
- 235000013372 meat Nutrition 0.000 claims description 23
- 241000234427 Asparagus Species 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 14
- 229940106157 cellulase Drugs 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 11
- 238000005360 mashing Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 7
- 229920000742 Cotton Polymers 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 244000003416 Asparagus officinalis Species 0.000 claims 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 239000000155 melt Substances 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract description 7
- 229940035436 maltitol Drugs 0.000 abstract description 7
- 235000010449 maltitol Nutrition 0.000 abstract description 7
- 239000000845 maltitol Substances 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000010926 purge Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- 244000124853 Perilla frutescens Species 0.000 description 5
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- BPJYAXCTOHRFDQ-UHFFFAOYSA-L tetracopper;2,4,6-trioxido-1,3,5,2,4,6-trioxatriarsinane;diacetate Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].CC([O-])=O.CC([O-])=O.[O-][As]1O[As]([O-])O[As]([O-])O1.[O-][As]1O[As]([O-])O[As]([O-])O1 BPJYAXCTOHRFDQ-UHFFFAOYSA-L 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of pineapple jam biscuit, the biscuit is composed of the following raw materials by weight：Self- raising flour 60 80, milk powder 8 15, butter 10 15, pineapple jam 10 28, composite dietary 8 13, yolk 5 12, vegetable oil 5 10, maltitol 39, salt 35, sodium acid carbonate 13, mannosan 12, stearoyl lactate 1.2 2.5, Tea Polyphenols 0.6 1.5；The biscuit is prepared by pineapple jam, prepared by composite dietary, raw material is modulated, toast, packaging and other steps are made, the pineapple jam biscuit pineapple taste foot of making, suitable for all ages；With the stronger gut purge function that helps digestion, it is eaten for a long time good for health；Energy waste makes full use of, and improves resource utilization；Biscuit has the longer shelf-life.
Description
Technical field
The present invention relates to biscuit processing technique field, and in particular to a kind of pineapple jam biscuit.
Background technology
Pineapple (scientific name：Ananas comosus (Linn.) Merr.), stem is short.Leaf is most, the arrangement of lotus throne formula, sword-shaped, top
End is tapering, full edge or has sharp mouth, outside of belly green, back side powder green, edge and top often band maroon, the leaf being born at the top of inflorescence
Diminish, often take on a red color.Inflorescence is extracted out in leafage, the shape such as pinecone；Bract basal green, first half pale red, triangular shape is avette；
Sepal width egg shape, meat, top is redly；Petal oblong, end point, top aubergine, bottom white.Collective fruits meat.
Summer at florescence to winter.
There is cultivation in Fujian China, Guangdong, Hainan, Guangxi, Yunnan.Originate in american torrid zone area.Pineapple is commonly called as, is famous heat
One of band fruit.
Pineapple is nutritious, and its composition includes carbohydrate, protein, fat, vitamin A, B1.B2.C, breaks down proteins ferment
Element and calcium, phosphorus, iron, organic acid, niacin etc., especially with Vitamin C content highest.
Pineapple is sweet, slightly sour, cold nature, have functions that clearing away summerheat, promote the production of body fluid to quench thirst, diuresis, available for hinder heat, body heat
Ruffian is vexed in polydipsia, abdomen, indigestion, difficult urination, the disease such as feel dizzy.And in fruit juice, also containing one kind with stomach liquid phase
Similar ferment, can be helped digest with decomposition of protein.Delicious pineapple, this fruit can not only lose weight, and strong to body
Health has different effects.
Also there are many preparation methods on pineapple jam biscuit at present, but still exist that formula is unreasonable, pineapple local flavor is not
Foot, the problems such as function is single.
The content of the invention
In order to solve the above technical problems, the invention provides a kind of pineapple jam biscuit.
The present invention is achieved by the following technical programs：
A kind of pineapple jam biscuit, the pineapple jam biscuit is composed of the following raw materials by weight：Self- raising flour 60-80, milk powder
8-15, butter 10-15, pineapple jam 10-28, composite dietary 8-13, yolk 5-12, vegetable oil 5-10, maltitol 3-9,
Salt 3-5, sodium acid carbonate 1-3, mannosan 1-2, stearoyl lactate 1.2-2.5, Tea Polyphenols 0.6-1.5.
The pineapple jam is composed of the following raw materials by weight：Pineapple meat 18-23, water 10-16, sea-tangle 6-15, agaric 3-8,
Tealeaves 2-5.
The pineapple jam preparation method be sea-tangle, agaric, tealeaves clean, dries pulverizing to 80-120 mesh obtains mixed powder；Spinach
Trailing plants meat stripping and slicing, add water mashing, then adds mixed powder, sterilizing, pineapple weight 3.2-5.4% cellulase is added, in temperature
30-40 DEG C of enzymolysis 26-60min of degree, sterilizing is concentrated to give pineapple jam.
The pineapple jam moisture content is 20-36%.
Perilla herb oil containing 0.5-1.8% in the vegetable oil.
The composite dietary is made up of asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell.
The asparagus, green gram spermoderm, the weight ratio of Compositions of Bamboo Shoot Shell are 1:0.8-1.5:2.6-3.5.
The composite dietary is prepared by the following method：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing are to 80-100 mesh
Mixed powder is obtained, the water for adding 5-8 times of mixed powder weight is stirred evenly, then in 65-80 DEG C of acid adding regulation pH2.6-5.8, stir 25-
65min, filtering, absolute ethyl alcohol is added into filtrate, is filtered to take and is precipitated and washed with absolute ethyl alcohol to neutrality, then dry to answer
Close dietary fiber.
The preparation method of the pineapple jam biscuit, comprises the following steps：
It is prepared by S1, pineapple jam：Sea-tangle, agaric, tealeaves are cleaned, and dries pulverizing to 80-120 mesh obtains mixed powder；Pineapple meat is cut
Block, add water mashing, then adds mixed powder, sterilizing, pineapple weight 3.2-6.4% cellulase is added, in temperature 30-40
DEG C enzymolysis 26-40min, sterilizing, be concentrated to give pineapple jam；
It is prepared by S2, composite dietary thing：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80-100 mesh obtain mixed powder, plus
The water for entering 5-8 times of mixed powder weight is stirred evenly, and then in 65-80 DEG C of acid adding regulation pH2.6-5.8, is stirred 25-65min, is filtered, to
Absolute ethyl alcohol is added in filtrate, is filtered to take and is precipitated and washed with absolute ethyl alcohol to neutrality, then dry composite dietary；
S3, dough preparing：Butter melt add cotton white sugar dismisses, add yolk and stir evenly, then add except pineapple jam with
Other outer raw materials, are made biscuit base, pressing makes the spill in depth 0.3-1.0cm in the middle of biscuit green compact, at spill through roll marks
Add pineapple jam and obtain pineapple jam biscuit base；
S4, baking：Pineapple jam biscuit green compact lower fiery temperature be 135-165 DEG C, excessive internal heat temperature be 160-200 DEG C of baking 6-
10min is to biscuit in golden yellow；
S5, finished product packing：Baking terminates to take out biscuit, is vacuum-packed after temperature is down to 25-30 DEG C.
In the S4 lower fire temperature be 148-160 DEG C, excessive internal heat temperature be 176-192 DEG C.
The beneficial effects of the present invention are：1st, biscuit pineapple taste foot, suitable for all ages；2nd, pineapple jam, dietary fiber are passed through
It is reasonably combined that there is the stronger gut purge function that helps digestion, it is eaten for a long time good for health；3rd, twice laid, improves resource utilization；5、
Mannosan, the collocation of Tea Polyphenols are used in the case where being not added with other preservatives also with the longer shelf-life.
Embodiment
Technical scheme is further described with reference to embodiments, but claimed scope is not limited to
In described.
Embodiment 1
A kind of pineapple jam biscuit, pineapple jam biscuit is composed of the following raw materials by weight：Self- raising flour 60, milk powder 8, butter
10th, pineapple jam 10, composite dietary 8, yolk 5, vegetable oil 5, maltitol 3, salt 3, sodium acid carbonate 1, mannosan 1,
Stearoyl lactate 1.2, Tea Polyphenols 0.6.
Pineapple jam is composed of the following raw materials by weight：Pineapple meat 18, water 10, sea-tangle 6, agaric 3, tealeaves 2.
Pineapple jam preparation method be sea-tangle, agaric, tealeaves clean, dries pulverizing to 80 mesh obtains mixed powder；Pineapple meat stripping and slicing,
Add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 3.2%, in 30 DEG C of enzymolysis of temperature
26min, sterilizing, is concentrated to give pineapple jam.
Pineapple jam moisture content is 20%.
Contain 0.5% perilla herb oil in vegetable oil.
Composite dietary is by asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell using weight ratio as 1:0.8:2.6 composition.
Composite dietary is prepared by the following method：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80 mesh must be mixed
Powder, the water for adding 5 times of mixed powder weight is stirred evenly, and then in 65- DEG C of acid adding regulation pH2.6, stirs 25min, filtering, into filtrate
Absolute ethyl alcohol is added, is filtered to take and is precipitated and washed with absolute ethyl alcohol to neutrality, then dry composite dietary.
The pineapple jam biscuit preparation method, comprises the following steps：
It is prepared by S1, pineapple jam：Sea-tangle, agaric, tealeaves are cleaned, and dries pulverizing to 80 mesh obtains mixed powder；Pineapple meat stripping and slicing, plus
Water is beaten, and then adds mixed powder, is sterilized, is added the cellulase of pineapple weight 3.2%, in 30 DEG C of enzymolysis 26min of temperature,
Sterilizing, is concentrated to give pineapple jam；
It is prepared by S2, composite dietary thing：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80 mesh obtain mixed powder, add mixed
The water for closing 5 times of powder weight is stirred evenly, and then in 65 DEG C of acid adding regulation pH2.6, stirs 25min, filtering adds anhydrous second into filtrate
Alcohol, filters to take and precipitates and washed with absolute ethyl alcohol to neutrality, then dry composite dietary；
S3, dough preparing：Butter melt add cotton white sugar dismisses, add yolk and stir evenly, then add except pineapple jam with
Other outer raw materials, biscuit base is made through roll marks, and pressing makes the spill in depth 0.3cm in the middle of biscuit green compact, added at spill
Pineapple jam obtains pineapple jam biscuit base；
S4, baking：Pineapple jam biscuit green compact lower fiery temperature be 135 DEG C, excessive internal heat temperature be 160 DEG C of baking 10min to cake
Dry is in golden yellow；
S5, finished product packing：Baking terminates to take out biscuit, is vacuum-packed after temperature is down to 25 DEG C.
Embodiment 2
A kind of pineapple jam biscuit, pineapple jam biscuit is composed of the following raw materials by weight：Self- raising flour 64, milk powder 10, butter
11st, pineapple jam 15, composite dietary 9, yolk 7, vegetable oil 8, maltitol 5, salt 4, sodium acid carbonate 2, mannosan 2,
Stearoyl lactate 1.8, Tea Polyphenols 0.9.
Pineapple jam is composed of the following raw materials by weight：Pineapple meat 20, water 12, sea-tangle 9, agaric 5, tealeaves 3.
Pineapple jam preparation method be sea-tangle, agaric, tealeaves clean, dries pulverizing to 90 mesh obtains mixed powder；Pineapple meat stripping and slicing,
Add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 3.8%, in 33 DEG C of enzymolysis of temperature
35min, sterilizing, is concentrated to give pineapple jam.
Pineapple jam moisture content is 35%.
Contain 0.9% perilla herb oil in vegetable oil.
Composite dietary is made up of asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell, peanut shell, tea seed episperm etc..
Composite dietary is prepared by the following method：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell, peanut shell, tea seed episperm dries pulverizing
Mixed powder is obtained to 90 mesh, the water for adding 6 times of mixed powder weight is stirred evenly, then in 68 DEG C of acid adding regulation pH3.5, stir 41min, mistake
Filter, absolute ethyl alcohol is added into filtrate, is filtered to take and is precipitated and washed with absolute ethyl alcohol to neutrality, then dry to be combined meals fibre
Dimension.
The pineapple jam biscuit preparation method, comprises the following steps：
It is prepared by S1, pineapple jam：Sea-tangle, agaric, tealeaves are cleaned, and dries pulverizing to 90 mesh obtains mixed powder；Pineapple meat stripping and slicing, plus
Water is beaten, and then adds mixed powder, is sterilized, is added the cellulase of pineapple weight 3.8%, in 33 DEG C of enzymolysis 35min of temperature,
Sterilizing, is concentrated to give pineapple jam；
It is prepared by S2, composite dietary thing：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell, peanut shell, tea seed episperm dries pulverizing are to 90 mesh
Mixed powder is obtained, the water for adding 6 times of mixed powder weight is stirred evenly, then in 68 DEG C of acid addings regulation pH3.5, stir 41min, filter, to
Absolute ethyl alcohol is added in filtrate, is filtered to take and is precipitated and washed with absolute ethyl alcohol to neutrality, then dry composite dietary；
S3, dough preparing：Butter melt add cotton white sugar dismisses, add yolk and stir evenly, then add except pineapple jam with
Other outer raw materials, biscuit base is made through roll marks, and pressing makes the spill in depth 0.4cm in the middle of biscuit green compact, added at spill
Pineapple jam obtains pineapple jam biscuit base；
S4, baking：Pineapple jam biscuit green compact lower fiery temperature be 145 DEG C, excessive internal heat temperature be 176 DEG C of baking 6-8min to cake
Dry is in golden yellow；
S5, finished product packing：Baking terminates to take out biscuit, is vacuum-packed after temperature is down to 25 DEG C.
Embodiment 3
A kind of pineapple jam biscuit, pineapple jam biscuit is composed of the following raw materials by weight：Self- raising flour 77, milk powder 14, butter
13rd, pineapple jam 20, composite dietary 11, yolk 10, vegetable oil 8, maltitol 8, salt 5, sodium acid carbonate 3, mannosan
1st, stearoyl lactate 2.1, Tea Polyphenols 1.1.
Pineapple jam is composed of the following raw materials by weight：Pineapple meat 23, water 16, sea-tangle 15, agaric 8, tealeaves 5.
Pineapple jam preparation method be sea-tangle, agaric, tealeaves clean, dries pulverizing to 100 mesh obtains mixed powder；Pineapple meat is cut
Block, add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 5.0%, in 40 DEG C of enzymolysis of temperature
48min, sterilizing, is concentrated to give pineapple jam.
Pineapple jam moisture content is 32%.
Contain 1.8% perilla herb oil in vegetable oil.
Asparagus, green gram spermoderm, the weight ratio of Compositions of Bamboo Shoot Shell are 1:1.5:3.0.
Composite dietary is prepared by the following method：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80 mesh must be mixed
Powder, the water for adding 7 times of mixed powder weight is stirred evenly, and then in 75 DEG C of acid adding regulation pH4.3, stirs 245min, filtering, into filtrate
Absolute ethyl alcohol is added, is filtered to take and is precipitated and washed with absolute ethyl alcohol to neutrality, then dry composite dietary.
The pineapple jam biscuit preparation method, comprises the following steps：
It is prepared by S1, pineapple jam：Sea-tangle, agaric, tealeaves are cleaned, and dries pulverizing to 100 mesh obtains mixed powder；Pineapple meat stripping and slicing,
Add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 5.0%, in 40 DEG C of enzymolysis of temperature
48min, sterilizing, is concentrated to give pineapple jam；
It is prepared by S2, composite dietary thing：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80 mesh obtain mixed powder, add mixed
The water for closing 7 times of powder weight is stirred evenly, and then in 75 DEG C of acid adding regulation pH4.3, stirs 245min, filtering is added anhydrous into filtrate
Ethanol, filters to take and precipitates and washed with absolute ethyl alcohol to neutrality, then dry composite dietary；
S3, dough preparing：Butter melt add cotton white sugar dismisses, add yolk and stir evenly, then add except pineapple jam with
Other outer raw materials, are made biscuit base, pressing makes the spill in depth 0.3-1.0cm in the middle of biscuit green compact, at spill through roll marks
Add pineapple jam and obtain pineapple jam biscuit base；
S4, baking：Pineapple jam biscuit green compact lower fiery temperature be 150 DEG C, excessive internal heat temperature be 183 DEG C of baking 7-9min to cake
Dry is in golden yellow；
S5, finished product packing：Baking terminates to take out biscuit, is vacuum-packed after temperature is down to 26 DEG C.
Embodiment 4
A kind of pineapple jam biscuit, pineapple jam biscuit is composed of the following raw materials by weight：Self- raising flour 60, milk powder 15, butter
13rd, pineapple jam 22, composite dietary 10, yolk 9, vegetable oil 8, maltitol 7, salt 3, sodium acid carbonate 1, mannosan 1,
Stearoyl lactate 2.1, Tea Polyphenols 0.6.
Pineapple jam is composed of the following raw materials by weight：Pineapple meat 18, water 13, sea-tangle 15, agaric 3, tealeaves 2.
Pineapple jam preparation method be sea-tangle, agaric, tealeaves clean, dries pulverizing to 100 mesh obtains mixed powder；Pineapple meat is cut
Block, add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 5.2%, in 36 DEG C of enzymolysis of temperature
30min, sterilizing, is concentrated to give pineapple jam
Pineapple jam moisture content is 28%.
Contain 0.5% perilla herb oil in vegetable oil.
Asparagus, green gram spermoderm, the weight ratio of Compositions of Bamboo Shoot Shell are 1:0.8:3.0.
Composite dietary is prepared by the following method：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80 mesh must be mixed
Powder, the water for adding 6 times of mixed powder weight is stirred evenly, and then in 73 DEG C of acid adding regulation pH4.8, stirs 51min, filtering, into filtrate
Absolute ethyl alcohol is added, is filtered to take and is precipitated and washed with absolute ethyl alcohol to neutrality, then dry composite dietary.
The pineapple jam biscuit preparation method, comprises the following steps：
It is prepared by S1, pineapple jam：Sea-tangle, agaric, tealeaves are cleaned, and dries pulverizing to 100 mesh obtains mixed powder；Pineapple meat stripping and slicing,
Add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 5.2%, in 36 DEG C of enzymolysis of temperature
30min, sterilizing, is concentrated to give pineapple jam；
It is prepared by S2, composite dietary thing：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80 mesh obtain mixed powder, add mixed
The water for closing 6 times of powder weight is stirred evenly, and then in 73 DEG C of acid adding regulation pH4.8, stirs 51min, filtering adds anhydrous second into filtrate
Alcohol, filters to take and precipitates and washed with absolute ethyl alcohol to neutrality, then dry composite dietary；
S3, dough preparing：Butter melt add cotton white sugar dismisses, add yolk and stir evenly, then add except pineapple jam with
Other outer raw materials, biscuit base is made through roll marks, and pressing makes the spill in depth 1.0cm in the middle of biscuit green compact, added at spill
Pineapple jam obtains pineapple jam biscuit base；
S4, baking：Pineapple jam biscuit green compact lower fiery temperature be 165 DEG C, excessive internal heat temperature be 192 DEG C of baking 7-9min to cake
Dry is in golden yellow；
S5, finished product packing：Baking terminates to take out biscuit, is vacuum-packed after temperature is down to 28 DEG C.
Embodiment 5
A kind of pineapple jam biscuit, pineapple jam biscuit is composed of the following raw materials by weight：Self- raising flour 80, milk powder 15, butter
15th, pineapple jam 28, composite dietary 13, yolk 12, vegetable oil 10, maltitol 9, salt 5, sodium acid carbonate 1, mannosan
1st, stearoyl lactate 2.5, Tea Polyphenols 1.5.
Pineapple jam is composed of the following raw materials by weight：Pineapple meat 18, water 10, sea-tangle 15, agaric 8, tealeaves 5.
Pineapple jam preparation method be sea-tangle, agaric, tealeaves clean, dries pulverizing to 120 mesh obtains mixed powder；Pineapple meat is cut
Block, add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 6.4%, in 40 DEG C of enzymolysis of temperature
40min, sterilizing, is concentrated to give pineapple jam.
Pineapple jam moisture content is 20%.
Contain 0.5% perilla herb oil in vegetable oil.
Asparagus, green gram spermoderm, the weight ratio of Compositions of Bamboo Shoot Shell are 1:1.5:2.6.
Composite dietary is prepared by the following method：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 100 mesh must be mixed
Powder, the water for adding 5-8 times of mixed powder weight is stirred evenly, and then in 80 DEG C of acid adding regulation pH5.8, stirs 65min, filtering, to filtrate
Middle addition absolute ethyl alcohol, filters to take and precipitates and washed with absolute ethyl alcohol to neutrality, then dry composite dietary.
The pineapple jam biscuit preparation method, comprises the following steps：
It is prepared by S1, pineapple jam：Sea-tangle, agaric, tealeaves are cleaned, and dries pulverizing to 120 mesh obtains mixed powder；Pineapple meat stripping and slicing,
Add water mashing, then adds mixed powder, sterilizing, adds the cellulase of pineapple weight 6.4%, in 40 DEG C of enzymolysis of temperature
40min, sterilizing, is concentrated to give pineapple jam；
It is prepared by S2, composite dietary thing：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 100 mesh obtain mixed powder, add
The water of 5-8 times of mixed powder weight is stirred evenly, and then in 80 DEG C of acid adding regulation pH5.8, stirs 65min, filtering adds nothing into filtrate
Water-ethanol, filters to take and precipitates and washed with absolute ethyl alcohol to neutrality, then dry composite dietary；
S3, dough preparing：Butter melt add cotton white sugar dismisses, add yolk and stir evenly, then add except pineapple jam with
Other outer raw materials, biscuit base is made through roll marks, and pressing makes the spill in depth 1.0cm in the middle of biscuit green compact, added at spill
Pineapple jam obtains pineapple jam biscuit base；
S4, baking：Pineapple jam biscuit green compact lower fiery temperature be 165 DEG C, excessive internal heat temperature be 200 DEG C of baking 6-8min to cake
Dry is in golden yellow；
S5, finished product packing：Baking terminates to take out biscuit, is vacuum-packed after temperature is down to 30 DEG C.
Have effects that to promote digestion after meal for the biscuit of the checking present invention, applicant has invited 8 healthy geriatrics of 60 years old
People, is respectively labeled as No. 1-8,1-4 old age artificial control group personnel, 5-8 old age artificial test group personnel.Test period is
Five days, except 5-8 the elderly eats embodiment 1-4 fruity after meal in addition to biscuit respectively after the meal, remaining daily life condition
All same, then 1h is that 1-8 the elderly tests Digestive States after the meal daily, as a result as shown in the table：
The biscuit that the results showed that of 8 the elderlys of summary eats the present invention after meal is that there is preferably rush to disappear
Change effect.
Claims (10)
1. a kind of pineapple jam biscuit, it is characterised in that：The pineapple jam biscuit is composed of the following raw materials by weight：Self- raising flour
60-80, milk powder 8-15, butter 10-15, pineapple jam 10-28, composite dietary 8-13, yolk 5-12, vegetable oil 5-10, wheat
Bud sugar alcohol 3-9, salt 3-5, sodium acid carbonate 1-3, mannosan 1-2, stearoyl lactate 1.2-2.5, Tea Polyphenols 0.6-1.5.
2. pineapple jam biscuit according to claim 1, it is characterised in that：The pineapple jam is by following raw material group
Into：Pineapple meat 18-23, water 10-16, sea-tangle 6-15, agaric 3-8, tealeaves 2-5.
3. pineapple jam biscuit according to claim 2, it is characterised in that：The pineapple jam preparation method be sea-tangle, agaric,
Tealeaves is cleaned, and dries pulverizing to 80-120 mesh obtains mixed powder；Pineapple meat stripping and slicing, add water mashing, then adds mixed powder, sterilizing,
Pineapple weight 3.2-5.4% cellulase is added, in 30-40 DEG C of enzymolysis 26-60min of temperature, sterilizing is concentrated to give pineapple
Sauce.
4. pineapple jam biscuit according to claim 3, it is characterised in that：The pineapple jam moisture content is 20-36%.
5. pineapple jam biscuit according to claim 1, it is characterised in that：Purple containing 0.5-1.8% in the vegetable oil
Soviet Union's oil.
6. pineapple jam biscuit according to claim 1, it is characterised in that：The composite dietary by asparagus, green gram spermoderm,
Compositions of Bamboo Shoot Shell is constituted.
7. pineapple jam biscuit according to claim 6, it is characterised in that：The asparagus, green gram spermoderm, the weight ratio of Compositions of Bamboo Shoot Shell
For 1:0.8-1.5:2.6-3.5.
8. pineapple jam biscuit according to claim 6, it is characterised in that：The composite dietary is made by the following method
It is standby：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80-100 mesh obtain mixed powder, and the water for adding 5-8 times of mixed powder weight is stirred evenly,
Then in 65-80 DEG C of acid adding regulation pH2.6-5.8,25-65min is stirred, filtering adds absolute ethyl alcohol into filtrate, filtered to take
Precipitate and washed with absolute ethyl alcohol to neutrality, then dry composite dietary.
9. the pineapple jam biscuit according to claim any one of 1-8, it is characterised in that：The making side of the pineapple jam biscuit
Method, comprises the following steps：
It is prepared by S1, pineapple jam：Sea-tangle, agaric, tealeaves are cleaned, and dries pulverizing to 80-120 mesh obtains mixed powder；Pineapple meat stripping and slicing, plus
Water is beaten, and then adds mixed powder, is sterilized, pineapple weight 3.2-6.4% cellulase is added, in 30-40 DEG C of enzyme of temperature
26-40min is solved, sterilizing is concentrated to give pineapple jam；
It is prepared by S2, composite dietary thing：Asparagus, green gram spermoderm, Compositions of Bamboo Shoot Shell dries pulverizing to 80-100 mesh obtain mixed powder, add mixed
The water for closing 5-8 times of powder weight is stirred evenly, and then in 65-80 DEG C of acid adding regulation pH2.6-5.8, stirs 25-65min, filtering, to filtrate
Middle addition absolute ethyl alcohol, filters to take and precipitates and washed with absolute ethyl alcohol to neutrality, then dry composite dietary；
S3, dough preparing：Butter, which melts addition cotton white sugar, dismisses, and adds yolk and stirs evenly, then adds in addition to pineapple jam
Other raw materials, biscuit base is made through roll marks, and pressing makes the spill in depth 0.3-1.0cm in the middle of biscuit green compact, added at spill
Pineapple jam obtains pineapple jam biscuit base；
S4, baking：Pineapple jam biscuit green compact lower fiery temperature be 135-165 DEG C, excessive internal heat temperature be 160-200 DEG C of baking 6-
10min is to biscuit in golden yellow；
S5, finished product packing：Baking terminates to take out biscuit, is vacuum-packed after temperature is down to 25-30 DEG C.
10. the preparation method of pineapple jam biscuit according to claim 9, it is characterised in that：Lower fire temperature is in the S4
148-160 DEG C, excessive internal heat temperature be 176-192 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169783A (en) * | 2018-11-28 | 2019-01-11 | 海南热带海洋学院 | A kind of dietary fiber minced fillet vegetable biscuit and preparation method thereof |
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