CN108522608A - A kind of jackfruit fiber biscuit and preparation method thereof - Google Patents
A kind of jackfruit fiber biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN108522608A CN108522608A CN201810184359.7A CN201810184359A CN108522608A CN 108522608 A CN108522608 A CN 108522608A CN 201810184359 A CN201810184359 A CN 201810184359A CN 108522608 A CN108522608 A CN 108522608A
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- Prior art keywords
- parts
- jackfruit
- biscuit
- peel powder
- fiber
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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
- A21D2/36—Vegetable material
Abstract
The present invention discloses a kind of jackfruit fiber biscuit, which is characterized in that includes by mass parts：5 10 parts of jackfruit peel powder, 80 120 portions of wholewheat flours, 10 20 parts of Icing Sugar, 38 parts of xylitol, 0.5 1 parts of leavening agent and 20 30 parts of grease.The present invention makes biscuit using jackfruit peel powder, not only so that biscuit is rich in dietary fiber, and since jackfruit peel powder is rich in pectic substance, its by with Strong flour rational proportion, final biscuit smoother taste obtained, it is entirely avoided the defect of biscuit coarse mouthfeel of the tradition rich in dietary fiber.The present invention also provides a kind of jackfruit fiber biscuit production methods.
Description
Technical field
The present invention relates to technical field of food preparation more particularly to a kind of jackfruit fiber biscuit and preparation method thereof.
Background technology
Jackfruit peel is the byproduct of jackfruit processing, lacks ground to its nutritional ingredient, processing technology for a long time
Study carefully, often use it for fertilizing the soil, or be used as animal feed, or even abandons.However, in recent years, passing through research, it has been found that spinach
Trailing plants mamoncillo skin be rich in dietary fiber, up to 50% or more.Dietary fiber belongs to a kind of food for being not easy to be digested absorption, Ke Yizeng
Strong digestive function accelerates the removal of noxious material and carcinogen in food, protects alimentary canal, prevents colon cancer, maintain and control
Blood glucose in blood processed and cholesterol.
In recent years, as the improvement of people's living standards, high in fat, high heat and fine food occupy urbanite's dining table
Leading position, the thing followed is increasing for " rich people's diseases " such as people's obesity, diabetes.And dietary fiber exactly can be pre-
Prevent these diseases, there is important health-care effect to the health of human body, raw-food material can be made by certain manufacturing process,
In being produced for health food.
Biscuit is as a kind of popular bakery, with convenient, consumption figure is big, storage transport is convenient and work
The features such as industry metaplasia stages of labor degree is high.The development for carrying out jackfruit dietary-fiber biscuit, advantageously accounts for the comprehensive utilization of jackfruit
Problem improves jackfruit comprehensive utilization value, enriches healthy food consumption market.
Invention content
A kind of jackfruit fiber biscuit the purpose of the present invention is to provide delicate mouthfeel, conducive to nutrient absorption.
To achieve the above objectives, the present invention adopts the following technical scheme that.
A kind of jackfruit fiber biscuit, which is characterized in that include by mass parts：5-10 parts of jackfruit peel powder, 80-
120 portions of wholewheat flours, 10-20 parts of Icing Sugar, 3-8 parts of xylitol, the grease of 0.5-1 parts of leavening agent and 20-30 part.
As a further illustration of the above scheme, the jackfruit fiber biscuit includes by mass parts：6 parts of pineapple mamoncillo
Pi Fen, 100 portions of wholewheat flours, 15 parts of Icing Sugar, 5 parts of xylitol, 0.8 part of leavening agent and 25 parts of grease.
The present invention also provides a kind of jackfruit fiber biscuit production methods, which is characterized in that includes the following steps：1) pineapple
Prepared by sweet fruit peel powder, jackfruit peel is crushed by high-pressure homogeneous, ultrasonic wave extraction, cell disruptor, is made after drying successively
Jackfruit peel powder；2) prepared by dough, takes 5-10 parts of jackfruit peel powder to be mixed with 80-120 portions of wholewheat flours by mass parts
Together, 10-20 parts of Icing Sugar, 3-8 parts of xylitol, 0.5-1 parts of leavening agent, 20-30 parts of grease and suitable water are added, is modulated
Dough；3) biscuit is molded, and the dough moulding moulage that will be modulated is put oven cooking cycle into, then cooled to room temperature.
As a further illustration of the above scheme, in the step 1), the high-pressure homogeneous process conditions are：110-
Super-high-pressure homogenization 15-30 minutes under 130MPa.
As a further illustration of the above scheme, in the step 1), the high-pressure homogeneous process conditions are：
Super-high-pressure homogenization 20 minutes under 120MPa.
As a further illustration of the above scheme, in the step 1), the process conditions of the ultrasonic wave extraction are：Temperature
First soften 65 ± 5s under 90 ± 5 DEG C of degree, 0.6 ± 0.01Mpa of pressure, then 40 ± 5min of ultrasonic wave extraction.
As a further illustration of the above scheme, in the step 3), the excessive internal heat of the oven is controlled in 170-190
DEG C, lower fire control system is at 160-180 DEG C, cooking time 10-20min.
As a further illustration of the above scheme, in the step 3), when baking, the excessive internal heat of the oven >=described roasting
The lower fire of case.
The beneficial effects of the invention are as follows：
One, biscuit is made using jackfruit peel powder, not only so that biscuit is rich in dietary fiber, but also due to jackfruit
Fruit peel powder is rich in pectic substance, by with Strong flour rational proportion, final obtained biscuit smoother taste avoids completely
The defect of biscuit coarse mouthfeel of the tradition rich in dietary fiber.
Two, by the way that jackfruit peel powder is carried out high-pressure homogeneous processing, dietary fiber recovery rate in jackfruit peel is made to increase
Add；Meanwhile the dietary fiber extracted, it is crushed by ultrasonic cell disruptor, dietary fiber can be made faster more abundant
Ground is merged with flour, not only so that the utilization rate of dietary fiber increases, but also makes the pectin class object in jackfruit peel
Matter participates in the formation of Strong flour gluten network, effectively promotes the biscuit mouthfeel of dietary fiber.
Specific implementation mode
The specific implementation mode of the present invention is further described below, makes technical scheme of the present invention and its beneficial to effect
Fruit is clearer, clear.Following example is exemplary, it is intended to be explained the present invention, and be should not be understood as the limit to the present invention
System.
Embodiment 1
A kind of jackfruit fiber biscuit includes by mass parts：6 parts of jackfruit peel powder, 100 portions of wholewheat flours, 15 parts
Icing Sugar, 5 parts of xylitol, 0.8 part of leavening agent and 25 parts of grease.
When reality prepares above-mentioned jackfruit fiber biscuit, include the following steps：
1) prepared by jackfruit peel powder, and jackfruit peel passes through high-pressure homogeneous, ultrasonic wave extraction, cell disruptor powder successively
Jackfruit peel powder is made after broken, dry.
2) prepared by dough, takes 6 parts of jackfruit peel powder and 100 portions of wholewheat flours to mix by mass parts, then adds
Enter 15 parts of Icing Sugar, 5 parts of xylitol, 0.8 part of leavening agent, 25 parts of grease and suitable water, modulates dough.
3) biscuit is molded, the dough moulding moulage that will be modulated, and puts oven into, and at 180 DEG C, lower fire control system exists for control of getting angry
170 DEG C, 15min is toasted, room temperature is cooled to.
In the step 1), the high-pressure homogeneous process conditions are：Super-high-pressure homogenization 20 minutes under 120MPa.It is described
The process conditions of ultrasonic wave extraction are：First soften 65 ± 5s under 90 ± 5 DEG C of temperature, 0.6 ± 0.01Mpa of pressure, then ultrasonic wave
Extract 40 ± 5min.The drying process is that 50 DEG C of vacuum drying chambers are dried.
A kind of jackfruit fiber biscuit provided in this embodiment, by the way that jackfruit peel powder is carried out high-pressure homogeneous processing,
Dietary fiber recovery rate in jackfruit peel is set to increase；Meanwhile the dietary fiber extracted, it is crushed by supersonic cell
Machine crushes, and dietary fiber can be made faster more fully to be merged with flour, not only so that the utilization rate of dietary fiber increases,
And by each group distribution ratio, the pectic substance in jackfruit peel is made to participate in the formation of Strong flour gluten network, it is complete
The full defect for avoiding biscuit coarse mouthfeel of the tradition rich in dietary fiber.
Embodiment 2
A kind of jackfruit fiber biscuit provided in this embodiment, ingredient and manufacture craft and embodiment 1 are almost the same, area
It is not：
One, biscuit includes by mass parts：5 parts of jackfruit peel powder, 120 portions of wholewheat flours, 10 parts of Icing Sugar, 8 parts of wood
Sugar alcohol, 1 part of leavening agent and 20 parts of grease.
Two, the high-pressure homogeneous process conditions are：Super-high-pressure homogenization 30 minutes under 110MPa.
Three, the baking condition of the oven is：Control get angry at 190 DEG C, lower fire control system toasts 10min at 180 DEG C.
Embodiment 3
A kind of jackfruit fiber biscuit provided in this embodiment, ingredient and manufacture craft and embodiment 1 are almost the same, area
It is not：
One, biscuit includes by mass parts：10 parts of jackfruit peel powder, 80 portions of wholewheat flours, 20 parts of Icing Sugar, 3 parts of wood
Sugar alcohol, 0.5 part of leavening agent and 30 parts of grease.
Two, the high-pressure homogeneous process conditions are：Super-high-pressure homogenization 15 minutes under 130MPa.
Three, the baking condition of the oven is：Control get angry at 170 DEG C, lower fire control system toasts 30min at 160 DEG C.
By the description of above-mentioned principle, it should be understood by those skilled in the art that, the present invention is not limited to above-mentioned
Specific implementation mode, on the basis of the present invention use techniques well known improvement and replacement all fall within the present invention protection
Range, protection scope of the present invention should limit it by each claim and its equivalent.It is not illustrated in specific implementation mode
Part is the prior art or common knowledge.
Claims (8)
1. a kind of jackfruit fiber biscuit, which is characterized in that include by mass parts：5-10 parts of jackfruit peel powder, 80-120
Portion wholewheat flour, 10-20 parts of Icing Sugar, 3-8 parts of xylitol, the grease of 0.5-1 parts of leavening agent and 20-30 part.
2. a kind of jackfruit fiber biscuit according to claim 1, which is characterized in that include by mass parts：6 parts of pineapple
Sweet fruit peel powder, 100 portions of wholewheat flours, 15 parts of Icing Sugar, 5 parts of xylitol, 0.8 part of leavening agent and 25 parts of grease.
3. a kind of jackfruit fiber biscuit production method, which is characterized in that include the following steps：
1) prepared by jackfruit peel powder, jackfruit peel passes through high-pressure homogeneous, ultrasonic wave extraction successively, cell disruptor crushes,
Jackfruit peel powder is made after drying；
2) prepared by dough, takes 5-10 parts of jackfruit peel powder and 80-120 portions of wholewheat flours to mix by mass parts, then
10-20 parts of Icing Sugar, 3-8 parts of xylitol, 0.5-1 parts of leavening agent, 20-30 parts of grease and suitable water is added, modulates dough；
3) biscuit is molded, and the dough moulding moulage that will be modulated is put oven cooking cycle into, then cooled to room temperature.
4. a kind of jackfruit fiber biscuit preparation method according to claim 3, which is characterized in that in the step 1)
In, the high-pressure homogeneous process conditions are：Super-high-pressure homogenization 15-30 minutes under 110-130MPa.
5. a kind of jackfruit fiber biscuit preparation method according to claim 3, which is characterized in that in the step 1)
In, the high-pressure homogeneous process conditions are：Super-high-pressure homogenization 20 minutes under 120MPa.
6. a kind of jackfruit fiber biscuit preparation method according to claim 3, which is characterized in that in the step 1)
In, the process conditions of the ultrasonic wave extraction are：First soften 65 ± 5s under 90 ± 5 DEG C of temperature, 0.6 ± 0.01Mpa of pressure, then
40 ± 5min of ultrasonic wave extraction.
7. a kind of jackfruit fiber biscuit preparation method according to claim 3, which is characterized in that in the step 3)
In, the excessive internal heat of the oven is controlled at 170-190 DEG C, and lower fire control system is at 160-180 DEG C, cooking time 10-20min.
8. a kind of jackfruit fiber biscuit preparation method according to claim 3, which is characterized in that in the step 3)
In, when baking, the lower fire of excessive internal heat >=oven of the oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810184359.7A CN108522608A (en) | 2018-03-06 | 2018-03-06 | A kind of jackfruit fiber biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810184359.7A CN108522608A (en) | 2018-03-06 | 2018-03-06 | A kind of jackfruit fiber biscuit and preparation method thereof |
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| CN108522608A true CN108522608A (en) | 2018-09-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810184359.7A Pending CN108522608A (en) | 2018-03-06 | 2018-03-06 | A kind of jackfruit fiber biscuit and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221338A (en) * | 2018-09-28 | 2019-01-18 | 浙江大学 | A kind of pectin cookies and preparation method thereof |
| CN111771934A (en) * | 2020-07-13 | 2020-10-16 | 齐齐哈尔大学 | Low-energy high-dietary-fiber high-oxidation-resistance biscuit |
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| WO1994027451A1 (en) * | 1993-05-28 | 1994-12-08 | The Procter & Gamble Company | Method for producing a natural citrus pulp thickener, stabilizer and cloud agent for beverages |
| CN101756119A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for preparing apple dietary fiber by ultrasonic emulsification |
| CN103002755A (en) * | 2010-07-30 | 2013-03-27 | 卡吉尔公司 | Process for modifying the properties of citrus fiber |
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| CN105165966A (en) * | 2014-05-28 | 2015-12-23 | 赛珂睿德生物医药科技(上海)有限公司 | Biscuit rich in dietary fiber |
| CN105794939A (en) * | 2016-05-26 | 2016-07-27 | 佛山科学技术学院 | Mucuna biscuits and preparation method thereof |
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2018
- 2018-03-06 CN CN201810184359.7A patent/CN108522608A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994027451A1 (en) * | 1993-05-28 | 1994-12-08 | The Procter & Gamble Company | Method for producing a natural citrus pulp thickener, stabilizer and cloud agent for beverages |
| CN101756119A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for preparing apple dietary fiber by ultrasonic emulsification |
| CN103002755A (en) * | 2010-07-30 | 2013-03-27 | 卡吉尔公司 | Process for modifying the properties of citrus fiber |
| CN105165966A (en) * | 2014-05-28 | 2015-12-23 | 赛珂睿德生物医药科技(上海)有限公司 | Biscuit rich in dietary fiber |
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| 叶盛权，等: "菠萝蜜膳食纤维的提取工艺研究", 《现代食品科技》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221338A (en) * | 2018-09-28 | 2019-01-18 | 浙江大学 | A kind of pectin cookies and preparation method thereof |
| CN111771934A (en) * | 2020-07-13 | 2020-10-16 | 齐齐哈尔大学 | Low-energy high-dietary-fiber high-oxidation-resistance biscuit |
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Application publication date: 20180914 |
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