The Study And Development Of Olive High Fiber Biscui

Chinese olive is belong to Album Canavium (Lour.) Raeuseh, Because of its rich nutrition and health value, Chinese olive has been a traditional food processing industry with regional advantages in Fuzhou area. Olive pumace was the waste generated by the press processing of Chinese olive, which was rich in nutrients such as dietary fiber, flavone and tannin. At present, the treatment method of Chinese olive pumace is generally discarded, which caused the problem of resources’ waste and environmental pollution. In order to further develop Chinese olive pumace, this paper used Chinese olive pumace as raw material, a preliminary study on the drying process was performed, then the processed olive pumace was added in the biscuit to developed a kind of olive high fiber biscuits, and its product standards and nutrition labels were drawn up, the main research content is as follows:(l)Study on hot air drying process of olive pumaceHot air drying method was adopted to dry olive pumace, used the material moisture content and drying time as the index, to discuss the effects of drying temperature, drying temperature and drying temperature on the drying characteristics of olive pumace. The results showed that the drying time of the material was decreased with the increase of drying time; If the drying temperature was higher, the air speed was greater or the thickness of the material was thinner, the drying time was shorter to achieve the required water content.. Based on the single factor test, the Benhnken-Box response surface analysis was carried out with the water holding ability as the index, and the optimal parameters were obtained:The drying temperature was 47℃, the thickness of the material was 6.0 mm, and the dry air speed was 0.70 m/s. Under this condition, the water ability of olive pumace powder was good, which was up to 6.2458+0.0561 g/g. The main chemical composition of olive pumace powder processed by the optimal drying technology was determined. The results showed that the total dietary fiber (TDF) was about 80%, and the soluble dietary fiber (SDF) was about 6%. At the same time, olive pumace powder contained 6.25% moisture,2.76% protein,3.32% total polyphenols,0.83% total flavonoids and a variety of mineral elements, especially the content of calcium is higher to reach 731.15 mg/kg. Which suggested it is rich in dietary fiber and other functional components, which can be used as the raw material of high fiber biscuit.(2) study on the processing technology of olive high fiber biscuitThe dried olive pumace powder rich in dietary fiber was added in biscuit in this test, and developed a new olive dietary fiber biscuit. The sensory score was used as the index, the single factor and orthogonal experiment were combined, and ultimately the optimum formula of olive high fiber biscuits was determined as:wheat 100 g,15 %olive pumace powder,30% oil,33% sugar powder,0.70% edible bicarb,0.30% ammonium hydrogen carbonate, one egg, appropriate salt, water and flavours; and optimal baking scheme was determined as:the up temperature was 220℃, the down temperature was 200℃, baking time was 8 min. The quality of biscuit baked by optimal process conditions was best.(3) the quality standards and nutrition labeling of olive high fiber biscuitThe glycemic index (GI) and related indicators of olive high fiber biscuits were measured, results show that:the GI of olive high fiber biscuits was 63.68, olive high fiber biscuits was belong to moderate glycemic index food, much lower than biscuits did not add olive pumace powder (GI was 76.66), indicating that adding an appropriate amount of olive pumace powder in biscuits can effectively reduce the glycemic index of product, more suitable for diabetics to eat. And other physical and chemical indicators and microbiological indicators were conformed to the relevant standards, was crisp biscuits with high dietary fiber. Based on this, the quality standard and nutrition label of the olive high fiber biscuit was drawn up, which could provide the basic data for the processing and sale of the olive high fiber biscuit.In summary, Olive pumace was rich in dietary fiber, which was a good raw material for production of high fiber food. In accordance with the optimum formula and baking process for the production of olive high fiber biscuit, not only can get ideal functional products, and also make olive pumace waste into treasure, to reduce the pollution of the environment, and improve the economic efficiency of enterprises.