CN107279240A - A kind of pineapple jam biscuit - Google Patents
A kind of pineapple jam biscuit Download PDFInfo
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- 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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- pineapple
- biscuit
- pineapple jam
- jam
- mixed powder
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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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
- 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
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- General Health & Medical Sciences (AREA)
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- 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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