CN110613003A - Citrus or orange dietary fiber biscuits and preparation method thereof - Google Patents
Citrus or orange dietary fiber biscuits and preparation method thereof Download PDFInfo
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- CN110613003A CN110613003A CN201910809799.1A CN201910809799A CN110613003A CN 110613003 A CN110613003 A CN 110613003A CN 201910809799 A CN201910809799 A CN 201910809799A CN 110613003 A CN110613003 A CN 110613003A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a citrus or orange dietary fiber biscuit and a preparation method thereof, wherein the citrus or orange dietary fiber biscuit comprises the following components in parts by weight: 10-15 parts of citrus or orange, 10-12 parts of wheat bran, 80-85 parts of wheat flour, 10-12 parts of butter, 5-7 parts of eggs, 6-8 parts of white granulated sugar, 0.5-1 part of salt, 2-4 parts of baking powder, 5-8 parts of milk and 30-40 parts of purified water. The invention can ensure that the color, the fragrance, the taste, the tissue structure and the effective components of the orange or the orange peel are not damaged by drying the orange peel and the residues obtained after juicing the orange peel and the orange pulp through a microwave drying technology, and the low-temperature superfine grinding technology used for grinding the orange or the orange peel can not only effectively retain the active components in the orange peel, but also improve the functional characteristics of the orange or the orange, particularly, after the dietary fibers in the orange and the orange peel are subjected to superfine grinding, the pectin and other substances are effectively dissolved out, the phenolic substances are converted from a binding state to a free state, and the content of the soluble dietary fibers is obviously increased.
Description
Technical Field
The invention relates to the technical field of biscuit manufacturing and processing, in particular to a citrus or orange dietary fiber biscuit and a preparation method thereof.
Background
The biscuit is a food which is made by taking wheat flour (glutinous rice flour, starch and the like can be added) as a main raw material, adding (or not adding) sugar, grease and other raw materials, and carrying out processes of flour mixing (or size mixing), forming, baking and the like, and has a loose or crisp mouthfeel, and dietary fiber is a nutrient component which is not digested by the gastrointestinal tract of a human body, is called as 'seventh nutrient element', is mainly derived from plant cell walls and comprises cellulose, hemicellulose, resin, pectin, lignin and the like. In some existing dietary fiber biscuit processing technologies in the market, the traditional mechanical crushing of raw materials destroys the activity of thermosensitive functional components in the raw materials due to overhigh temperature in the crushing process, so that the physicochemical functional characteristics of the crushed raw materials are deteriorated; in addition, the raw materials after the traditional mechanical crushing treatment have larger granularity and low content of soluble dietary fibers in the dietary fibers, so the biscuit made from the raw materials has poor taste and is difficult to meet the quality requirements of consumers and markets on nutrition and good taste. In traditional citrus or orange processing, the pericarp is a common byproduct, which is rich in dietary fiber, hesperetin, flavone, polyphenol, pectin, carotenoid and other functional components. At present, most of the peels are used for extracting essence or making products such as dried orange peels, the resource utilization rate is low, and the coverage of product consumers is narrow. Aiming at the situation, the invention provides a citrus or orange dietary fiber biscuit and a preparation method thereof to solve the defects of the prior art.
Disclosure of Invention
In order to solve the problems, the invention provides a method for drying orange or orange peel and residues after juicing the pulp by a microwave drying technology, which can ensure that the color, the fragrance, the taste, the tissue structure and the effective components of the orange or orange peel are not damaged, can effectively retain the active components in the orange or orange peel by low-temperature crushing and superfine crushing, and can also improve and improve the functional characteristics of the orange or orange peel, particularly, after the dietary fibers in the orange and orange peel are superfine crushed, substances such as pectin and the like are effectively dissolved out, phenolic substances are converted from bound phenol to free phenol, and the content of soluble dietary fibers is obviously increased.
A citrus or orange dietary fiber biscuit comprises the following components in percentage by weight: 10-15 parts of citrus or orange, 10-12 parts of wheat bran, 80-85 parts of wheat flour, 10-12 parts of butter, 5-7 parts of eggs, 6-8 parts of white granulated sugar, 0.5-1 part of salt, 2-4 parts of baking powder, 5-8 parts of milk and 30-40 parts of purified water.
The further improvement is that the composition comprises the following components in percentage by weight: 15 parts of citrus or orange, 10 parts of wheat bran, 80 parts of wheat flour, 12 parts of butter, 6 parts of eggs, 6 parts of white granulated sugar, 1 part of salt, 4 parts of baking powder, 8 parts of milk and 35 parts of purified water.
A preparation method of a citrus or orange dietary fiber biscuit comprises the following steps:
step 1: selecting fresh mature orange or orange without damage to diseases, soaking in saline water for 20-25min, cleaning with tap water, and collecting peel and pulp (with seed) of orange or orange respectively;
step 2: pulping the orange or orange pulp collected in the step 1 in a processor, grinding into orange or orange thick pulp, then carrying out material-liquid separation treatment on the thick pulp, respectively collecting separated residues and supernatant, wherein the supernatant is orange or orange juice;
and step 3: mixing the pericarp collected in step 1 and the residue collected in step 2, drying, mixing with wheat bran, and micronizing at low temperature to particle size of 30-40 μm to obtain mixed powder;
and 4, step 4: adding butter into a stirring kettle, heating to 50-60 deg.C, heating until butter is completely melted, adding egg after butter is melted, stirring to feather shape, adding powdered sugar which is pulverized and sieved with 50-100 mesh sieve, and stirring until powdered sugar is completely dissolved;
and 5: sequentially adding wheat flour which is sieved by a 50-100-mesh sieve for 3-4 times, the orange or orange juice prepared in the step 2, the mixed powder prepared in the step 3, milk, edible salt and purified water into a stirring kettle, and stirring to obtain a batter;
step 6: adding fermentation powder into the batter prepared in the step 5, stirring for 30-40min, refrigerating and fermenting to prepare a dough blank;
and 7: and (4) putting the dough blank into a mould, flattening, and baking in an oven for 30-40min to obtain a biscuit finished product.
The further improvement lies in that: in the slurry-residue separation treatment of the step 2: sieving the orange or orange thick pulp with a 60-80 mesh sieve, centrifuging for 10min at 600r/min under 500-.
The further improvement lies in that: the drying treatment in the step 3 is microwave drying for 10-15min until the water content is below 8%, and the low-temperature ultramicro crushing temperature is-10 ℃ to-15 ℃.
The further improvement lies in that: the stirring rotation speed in the step 4 is 200-300r/min, and the stirring rotation speeds in the steps 5 and 6 are both 350-450 r/min.
The further improvement lies in that: and in the step 5, the wheat flour which is sieved by a 50-100-mesh sieve for 3-4 times, the orange or orange juice prepared in the step 2, the mixed powder prepared in the step 3 and the milk are sequentially added into a stirring kettle, stirred for 10-15min, then the edible salt is added, the stirring is continued for 5-10min, finally purified water is added for 5 times, and the purified water is stirred for 10-12min after each time.
The further improvement lies in that: the refrigeration temperature in the step 6 is minus 2 to 3 ℃, and the fermentation time is 30 to 40 min.
The further improvement lies in that: the mold in the step 7 needs to be preheated to 20-25 ℃ in advance.
The invention has the beneficial effects that: the orange or orange peel is dried by a microwave drying technology, so that the color, the fragrance, the taste, the tissue structure and the effective components of the orange or orange peel can be prevented from being damaged, the low-temperature superfine grinding is used for grinding the orange or orange peel, the effective components such as dietary fibers, flavone, polyphenol, carotenoid and the like in the orange or orange peel can be effectively reserved, the functional characteristics of the orange or orange peel can be improved, particularly, after the dietary fibers in the orange or orange peel are subjected to superfine grinding, the pectin and other substances are effectively dissolved out, the phenolic substances are converted from a binding state to a free state, and the content of the soluble dietary fibers is obviously increased. The orange or orange juice is added with abundant vitamins, and the orange or orange juice biscuit is applied to biscuit production, can endow the biscuit with a fragrant and sweet flavor of orange, an antioxidant effect and a weight-losing and lipid-lowering effect, meets the requirements of consumers on nutritional and healthy leisure food, and enriches the types of orange processing products. In addition, the technology realizes the full utilization of the citrus or orange raw materials, does not generate any by-product, greatly improves the resource utilization rate of citrus food, and provides new thinking and technical support for the deep processing of citrus.
Detailed Description
In order to make the technical means, objectives and functions of the invention easy to understand, the invention will be further described with reference to the following embodiments.
Example 1
A citrus or orange dietary fiber biscuit comprises the following components in percentage by weight: 10 parts of citrus or orange, 12 parts of wheat bran, 80 parts of wheat flour, 12 parts of butter, 5 parts of eggs, 8 parts of white granulated sugar, 0.5 part of salt, 4 parts of baking powder, 5 parts of milk and 40 parts of purified water.
Preparation method of citrus or orange dietary fiber biscuits
Step 1: selecting fresh mature citrus or orange without damage to diseases, soaking in saline water for 20min, cleaning with tap water, and collecting peel and pulp (with seeds) of the citrus or orange respectively;
step 2: pulping the orange or orange pulp collected in the step 1 in a processor, grinding into orange or orange thick pulp, sieving the thick pulp with a 70-mesh sieve, and centrifuging at 550r/min for 10min to obtain residue and supernatant, wherein the supernatant is orange or orange juice;
and step 3: mixing the pericarp of Mandarin orange or fructus Citri Junoris and the residue collected in step 2, microwave drying for 10min to water content below 8%, mixing with testa Tritici, and micronizing at-10 deg.C to particle size of 30 μm to obtain mixed powder;
and 4, step 4: adding butter into a stirring kettle, heating to 50 deg.C, heating until butter is completely melted, adding egg, stirring to feather shape, adding sugar powder pulverized and sieved with 50 mesh sieve, and stirring until sugar powder is completely dissolved. In the process, the stirring speed is 300 r/min;
and 5: adding wheat flour which is sieved by a 800-mesh sieve for 3 times, the orange or orange juice prepared in the step 2, the mixed flour prepared in the step 3 and milk into a stirring kettle, stirring for 15min, adding edible salt, continuously stirring for 10min, finally adding pure water into the stirring kettle for 5 times in an equal amount, adding purified water into the stirring kettle for 10min each time, adding water, stirring for 50min cumulatively, wherein the stirring speed is 350r/min, and obtaining the batter after stirring;
step 6: adding fermentation powder into the batter prepared in the step 5, stirring for 30min at the stirring speed of 350r/min, and refrigerating and fermenting the batter at the temperature of-2 ℃ for 40min after stirring to obtain a dough blank;
and 7: and (3) placing the dough blank into a mold preheated to 25 ℃ in advance, flattening, and then placing into an oven to bake for 40min to obtain a biscuit finished product.
Example 2
A citrus or orange dietary fiber biscuit comprises the following components in percentage by weight: 12 parts of citrus, 11 parts of wheat bran, 82 parts of wheat flour, 11 parts of butter, 6 parts of eggs, 7 parts of white granulated sugar, 0.8 part of salt, 3 parts of baking powder, 6 parts of milk and 35 parts of purified water.
Preparation method of citrus or orange dietary fiber biscuits
Step 1: selecting fresh mature citrus or orange without damage to diseases, soaking in saline water for 25min, cleaning with tap water, and respectively collecting peel and pulp (with seeds) of the citrus or orange for later use;
step 2: pulping the orange or orange pulp collected in the step 1 in a processor, grinding into orange or orange thick pulp, sieving the thick pulp with a 60-mesh sieve, and centrifuging at 580r/min for 10min to obtain residue and supernatant, wherein the supernatant is orange or orange juice;
and step 3: mixing the pericarp of Mandarin orange or fructus Citri Junoris and the residue collected in step 2, microwave drying for 12min to water content below 8%, mixing with testa Tritici, and micronizing at-15 deg.C to particle size of 32 μm to obtain mixed powder;
and 4, step 4: adding butter into a stirring kettle, heating to 52 deg.C, heating until butter is completely melted, adding egg, stirring to feather shape, adding powdered sugar pulverized and sieved with 80 mesh sieve, and stirring until powdered sugar is completely dissolved. In the process, the stirring speed is 250 r/min.
And 5: adding wheat flour which is sieved by a 90-mesh sieve for 4 times, the orange or orange juice prepared in the step 2, the mixed powder prepared in the step 3 and milk into a stirring kettle, stirring for 10min, adding edible salt, continuously stirring for 6min, finally adding pure water into the stirring kettle for 5 times in an equal amount, adding purified water after stirring for 11min each time, adding water, stirring for 55min cumulatively, wherein the stirring speed is 380r/min, and obtaining the batter after stirring;
step 6: adding fermentation powder into the batter prepared in the step 5, stirring for 36min at the stirring speed of 450r/min, and refrigerating and fermenting the batter at the temperature of minus 1 ℃ for 30min after stirring to obtain a dough blank;
and 7: and (3) putting the dough blank into a mold which is preheated to 22 ℃ in advance, flattening, and then putting into an oven to bake for 35min to obtain a biscuit finished product.
Example 3
A citrus or orange dietary fiber biscuit comprises the following components in percentage by weight: 15 parts of citrus, 10 parts of wheat bran, 85 parts of wheat flour, 10 parts of butter, 7 parts of eggs, 6 parts of white granulated sugar, 1 part of salt, 2 parts of baking powder, 8 parts of milk and 30 parts of purified water.
Preparation method of citrus or orange dietary fiber biscuits
Step 1: selecting fresh mature citrus or orange without damage to diseases, soaking in saline water for 22min, cleaning with tap water, and collecting peel and pulp (with seeds) of the citrus or orange respectively;
step 2: pulping the orange or orange pulp collected in the step 1 in a processor, grinding into orange or orange thick pulp, sieving the thick pulp with a 80-mesh sieve, and centrifuging at 570r/min for 10min to obtain residue and supernatant, wherein the supernatant is orange or orange juice;
and step 3: mixing citrus or orange peel and the residue collected in step 2, drying with microwave for 15min to water content below 8%, mixing with wheat bran, and micronizing at-12 deg.C to particle size of 36 μm to obtain mixed powder;
and 4, step 4: adding butter into a stirring kettle, heating to 55 deg.C, heating until butter is completely melted, adding egg, stirring to feather shape, adding powdered sugar pulverized and sieved with 100 mesh sieve, and stirring until powdered sugar is completely dissolved. In the process, the stirring speed is 200 r/min;
and 5: firstly, wheat flour which is sieved by a 100-mesh sieve for 3 times, the orange or orange juice which is prepared in the step 2, the mixed powder which is prepared in the step 3 and milk are added into a stirring kettle, the mixture is stirred for 12min, edible salt is added, the mixture is continuously stirred for 9min, finally, pure water is added into the stirring kettle for 5 times in an equal amount, purified water is added into the stirring kettle each time, water is added into the stirring kettle for 12min, the stirring is accumulated and stirred for 60min, the stirring speed is 400r/min, and the batter is obtained after the stirring is finished;
step 6: adding fermentation powder into the batter prepared in the step 5, stirring for 38min at the stirring speed of 420r/min, and refrigerating and fermenting the batter at the temperature of 2 ℃ for 35min after stirring to obtain a dough blank;
and 7: and (3) placing the dough blank into a mold preheated to 24 ℃ in advance, flattening, and then placing into an oven to bake for 36min to obtain a biscuit finished product.
Example 4
A citrus or orange dietary fiber biscuit comprises the following components in percentage by weight: 10 parts of orange, 12 parts of wheat bran, 80 parts of wheat flour, 12 parts of butter, 5 parts of egg, 8 parts of white granulated sugar, 0.5 part of salt, 4 parts of baking powder, 5 parts of milk and 40 parts of purified water.
Preparation method of citrus or orange dietary fiber biscuits
Step 1: selecting fresh mature citrus or orange without damage to diseases, soaking in saline water for 24min, cleaning with tap water, and collecting peel and pulp (with seeds) of the citrus or orange respectively;
step 2: pulping the orange or orange pulp collected in the step 1 in a processor, grinding into orange or orange thick pulp, sieving the thick pulp with a 65-mesh sieve, and centrifuging at 600r/min for 10min to obtain residue and supernatant, wherein the supernatant is orange or orange juice;
and step 3: mixing pericarp of Mandarin orange or fructus Citri Junoris and the residue collected in step 2, microwave drying for 13min to water content below 8%, mixing with testa Tritici, and micronizing at-14 deg.C to particle diameter of 38 μm to obtain mixed powder;
and 4, step 4: adding butter into a stirring kettle, heating to 58 deg.C, heating until butter is completely melted, adding egg, stirring to feather shape, adding powdered sugar pulverized and sieved with 75 mesh sieve, and stirring until powdered sugar is completely dissolved. In the process, the stirring speed is 280 r/min;
and 5: adding wheat flour which is sieved by a 70-mesh sieve for 4 times, the orange or orange juice prepared in the step 2, the mixed powder prepared in the step 3 and milk into a stirring kettle, stirring for 13min, adding edible salt, continuously stirring for 8min, finally adding pure water into the stirring kettle for 5 times in an equal amount, adding purified water after stirring for 11min each time, adding water, stirring for 55min cumulatively, wherein the stirring speed is 450r/min, and obtaining the batter after stirring;
step 6: adding fermentation powder into the batter prepared in the step 5, stirring for 35min at the stirring speed of 400r/min, and refrigerating and fermenting the batter at the temperature of-0 ℃ for 32min after stirring to obtain a dough blank;
and 7: and (3) placing the dough blank into a mold preheated to 20 ℃ in advance, flattening, and then placing into an oven to bake for 32min to obtain a biscuit finished product.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A citrus or orange dietary fiber biscuit is characterized in that: comprises the following components in percentage by weight: 10-15 parts of citrus or orange, 10-12 parts of wheat bran, 80-85 parts of wheat flour, 10-12 parts of butter, 5-7 parts of eggs, 6-8 parts of white granulated sugar, 0.5-1 part of salt, 2-4 parts of baking powder, 5-8 parts of milk and 30-40 parts of purified water.
2. A method for preparing dietary fiber biscuits from citrus or orange according to claim 1, characterized in that: comprises the following components in percentage by weight: 15 parts of citrus or orange, 10 parts of wheat bran, 80 parts of wheat flour, 12 parts of butter, 6 parts of eggs, 6 parts of white granulated sugar, 1 part of salt, 4 parts of baking powder, 8 parts of milk and 35 parts of purified water.
3. A preparation method of a citrus or orange dietary fiber biscuit is characterized in that: the method comprises the following steps:
step 1: selecting fresh mature orange or orange without damage to diseases, soaking in saline water for 20-25min, cleaning with tap water, and collecting peel and pulp (with seed) of orange or orange respectively;
step 2: pulping the orange or orange pulp collected in the step 1 in a processor, grinding into orange or orange thick pulp, then carrying out material-liquid separation treatment on the thick pulp, respectively collecting separated residues and supernatant, wherein the supernatant is orange or orange juice;
and step 3: mixing the pericarp collected in step 1 and the residue collected in step 2, drying, mixing with wheat bran, and micronizing at low temperature to particle size of 30-40 μm to obtain mixed powder;
and 4, step 4: adding butter into a stirring kettle, heating to 50-60 deg.C, heating until butter is completely melted, adding egg after butter is melted, stirring to feather shape, adding powdered sugar which is pulverized and sieved with 50-100 mesh sieve, and stirring until powdered sugar is completely dissolved;
and 5: sequentially adding wheat flour which is sieved by a 50-100-mesh sieve for 3-4 times, the orange or orange juice prepared in the step 2, the mixed powder prepared in the step 3, milk, edible salt and purified water into a stirring kettle, and stirring to obtain a batter;
step 6: adding fermentation powder into the batter prepared in the step 5, stirring for 30-40min, refrigerating and fermenting to prepare a dough blank;
and 7: and (4) putting the dough blank into a mould for flattening, and then putting the dough blank into an oven for baking for 30-40min to obtain a biscuit finished product.
4. A method for preparing dietary fiber biscuits from citrus or orange according to claim 3, characterized in that: in the slurry-residue separation treatment of the step 2: sieving the orange or orange thick pulp with a 60-80 mesh sieve, centrifuging for 10min at 600r/min and 500-.
5. A method for preparing dietary fiber biscuits from citrus or orange according to claim 3, characterized in that: the drying treatment in the step 3 is microwave drying for 10-15min until the water content is below 8%; the low-temperature ultramicro-crushing temperature is-10 to-15 ℃.
6. A method for preparing dietary fiber biscuits from citrus or orange according to claim 3, characterized in that: the stirring speed in the step 4 is 200-300r/min, and the stirring speeds in the steps 5 and 6 are both 350-450 r/min.
7. A method for preparing dietary fiber biscuits from citrus or orange according to claim 3, characterized in that: and in the step 5, the wheat flour which is sieved by a 50-100-mesh sieve for 3-4 times, the orange or orange juice prepared in the step 2, the mixed powder prepared in the step 3 and the milk are sequentially added into a stirring kettle and stirred for 10-15min, then the edible salt is added and stirred for 5-10min, finally purified water is added into the stirring kettle in 5 times in an equivalent manner, and the purified water is added each time and stirred for 10-12 min.
8. A method for preparing dietary fiber biscuits from citrus or orange according to claim 3, characterized in that: the refrigeration temperature in the step 6 is minus 2-3 ℃, and the fermentation time is 30-40 min.
9. A method for preparing dietary fiber biscuits from citrus or orange according to claim 3, characterized in that: the mold in the step 7 needs to be preheated to 20-25 ℃ in advance.
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| CN201910809799.1A CN110613003A (en) | 2019-08-29 | 2019-08-29 | Citrus or orange dietary fiber biscuits and preparation method thereof |
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| CN201910809799.1A CN110613003A (en) | 2019-08-29 | 2019-08-29 | Citrus or orange dietary fiber biscuits and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112400955A (en) * | 2020-11-23 | 2021-02-26 | 重庆西南果品营养研究院 | Formula and preparation process of high-carotenoid bread with citrus |
| CN113841721A (en) * | 2021-09-29 | 2021-12-28 | 陇南市祥宇油橄榄开发有限责任公司 | Olive dietary fiber biscuit and preparation method thereof |
| CN115844027A (en) * | 2022-12-13 | 2023-03-28 | 广州酒家集团利口福食品有限公司 | Insoluble dietary fiber containing bound phenol, preparation method thereof and application thereof in low-GI (glycemic index) food |
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| CN106490114A (en) * | 2016-12-15 | 2017-03-15 | 重庆三峡学院 | A kind of Citrus puff and preparation method thereof |
| CN107006572A (en) * | 2017-04-24 | 2017-08-04 | 河南科技学院 | A kind of dietary fiber cookies and preparation method thereof |
| CN107712002A (en) * | 2017-11-16 | 2018-02-23 | 钦州学院 | One plant tea mandarin orange fruit cookie and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106490114A (en) * | 2016-12-15 | 2017-03-15 | 重庆三峡学院 | A kind of Citrus puff and preparation method thereof |
| CN107006572A (en) * | 2017-04-24 | 2017-08-04 | 河南科技学院 | A kind of dietary fiber cookies and preparation method thereof |
| CN107712002A (en) * | 2017-11-16 | 2018-02-23 | 钦州学院 | One plant tea mandarin orange fruit cookie and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112400955A (en) * | 2020-11-23 | 2021-02-26 | 重庆西南果品营养研究院 | Formula and preparation process of high-carotenoid bread with citrus |
| CN113841721A (en) * | 2021-09-29 | 2021-12-28 | 陇南市祥宇油橄榄开发有限责任公司 | Olive dietary fiber biscuit and preparation method thereof |
| CN115844027A (en) * | 2022-12-13 | 2023-03-28 | 广州酒家集团利口福食品有限公司 | Insoluble dietary fiber containing bound phenol, preparation method thereof and application thereof in low-GI (glycemic index) food |
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Application publication date: 20191227 |
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