CN1806565B - 一种猕猴桃果籽粕饼干的加工方法 - Google Patents

一种猕猴桃果籽粕饼干的加工方法 Download PDF

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Publication number
CN1806565B
CN1806565B CN 200610031236 CN200610031236A CN1806565B CN 1806565 B CN1806565 B CN 1806565B CN 200610031236 CN200610031236 CN 200610031236 CN 200610031236 A CN200610031236 A CN 200610031236A CN 1806565 B CN1806565 B CN 1806565B
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kiwi fruit
fruit seeds
biscuit
powder
flour
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CN1806565A (zh
Inventor
李加兴
陈双平
李伟
袁秋红
杨建军
陈建伏
王小勇
秦轶
李敏利
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Xiangxi Laodie Biological Co., Ltd.
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Industrialization Engineering Research Center Of Kiwi Fruit Of Hunan Province
HUNAN LAODIE AGRICULTURAL TECHNOLOGY DEVELOPMENT Co Ltd
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Abstract

一种猕猴桃果籽粕饼干的加工方法。本发明涉及一种利用猕猴桃果籽粕(也可以是猕猴桃果籽)加工饼干的方法。本发明的技术特征主要是以含有α-亚麻酸、亚油酸、钾、钙、镁、铁、维生素C、粗蛋白等多种有益成分的猕猴桃果籽粕加工成对人体具有营养、保健功能的饼干。

Description

一种猕猴桃果籽粕饼干的加工方法
技术领域
本发明涉及一种猕猴桃果籽粕饼干的加工方法，属食品加工技术领域。
技术背景
猕猴桃果籽经萃取、机榨等方法提取果籽油后剩下的果籽粕中，仍含有一定量的α-亚麻酸、亚油酸、钾、钙、镁、铁、维生素C和粗蛋白等多种对人体有益的成分，其利用价值仍然很大。
发明内容
本发明的目的在于公开一种利用猕猴桃果籽粕加工对人体具有保健功能的饼干的加工方法。
本发明的猕猴桃果籽粕饼干的加工方法，是以面粉、猕猴桃果籽粕为原料，以砂糖、植物油、食盐、膨化剂、水为辅料，经猕猴桃果籽粕粉制作、预混合物料制备、调粉、静置、辊印成型、烘烤、冷却、整理、包装工序加工而成。原、辅料的配量比为：面粉45-60％，猕猴桃果籽粕粉8-15％，砂糖15-25％，植物油10-20％，食盐0.2-0.5％，乙基麦芽酚0.01-0.015％，作为膨化剂的碳酸氢钠0.4-0.6％、碳酸氢铵0.1-0.3％，水4-6％。加工过程中，先将猕猴桃果籽粕粉碎2-3次，过50-80目筛得猕猴桃果籽粕粉；砂糖、食盐、膨化剂按常规方法溶解后加入水、植物油和猕猴桃果籽粕粉进行预混合得预混合物料；将预混合物料加入面粉中在调粉机内调粉1-2分钟制成面团；将面团静置冷却至40-50℃后辊印成型；在底火160-180℃、面火170-190℃的条件下将辊印成型的饼干烘烤13-17分钟；冷却；整理；包装。
用本发明方法制作的饼干，充分利用了猕猴桃果籽粕中对人体具有保健作用的α-亚麻酸、亚油酸、钾、钙、镁、铁、维生素C、粗蛋白等有益成分，使其具有营养、保健功能。本发明的方法也可适用于用猕猴桃果籽及其它含有相同成分的水果籽加工成饼干。

Claims (1)

1.一种猕猴桃果籽粕饼干的加工方法，其方法是以面粉、猕猴桃果籽粕为原料，以砂糖、植物油、食盐、膨化剂、水为辅料，经猕猴桃果籽粕粉制作、预混合物料制备、调粉、静置、辊印成型、烘烤、冷却、整理、包装工序，其特征在于：
(1)以对人体具有营养、保健功能的猕猴桃果籽粕为原料；
(2)在猕猴桃果籽粕粉制作工序中，将猕猴桃果籽粕粉碎2-3次，过50-80目筛；
(3)原、辅料的配量比为：面粉45-60％，猕猴桃果籽粕粉8-15％，砂糖15-25％，植物油10-20％，食盐0.2-0.5％，乙基麦芽酚0.01-0.015％，作为膨化剂的碳酸氢钠0.4-0.6％、碳酸氢铵0.1-0.3％，水4-6％。
CN 200610031236 2006-02-14 2006-02-14 一种猕猴桃果籽粕饼干的加工方法 Expired - Fee Related CN1806565B (zh)

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CN1806565B true CN1806565B (zh) 2011-08-17

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Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102177940A (zh) * 2011-03-29 2011-09-14 四川省食品发酵工业研究设计院 一种泡菜加工剩余物制作粗纤维饼干的加工方法
CN103190523A (zh) * 2013-04-27 2013-07-10 西北大学 一种猕猴桃籽粕分离蛋白及其提取方法
CN104472989A (zh) * 2014-11-03 2015-04-01 汤兴华 猕猴桃保健面粉
CN106036487A (zh) * 2016-06-03 2016-10-26 陈瑞 一种玉米粕压缩饼干
CN105852013A (zh) * 2016-06-03 2016-08-17 陈瑞 一种花生粕压缩饼干

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