The present invention discloses gamma-
aminobutyric acid enriched
mung bean biscuits and a
processing method thereof. The
mung bean biscuits consist mainly of
wheat flour,
mung bean flour, butter, eggwhite liquid, milk
powder, edible salt, highly active yeasts and edible baking soda. The
processing method is as follows: dry mung beans are subjected to a heat-
moisture treatment at a temperature of45-75 DEG C and a
humidity of 90-98% to enrich gamma-
aminobutyric acid, then the mung beans are dried and the dried mung beans are crushed to prepare mung bean
powder for a standby application; the
wheat flour is mixed with a
yeast solution, water is added into a mixture, the mixture is kneaded into dough in a dough kneading
machine, and the dough is fermented for a standby application; a mixtureof the other
wheat flour and pre-treated mung bean
powder (at a ratio of 1:1 to 2:1) is added into the fermented dough, then the butter,
egg white liquid, milk powder, edible salt and baking soda areadded, then mixture is mixed evenly in the dough kneading
machine, and a second
fermentation is performed; the fermented dough is roll-pressed, and bakery shortening, shaping, baking and annealing areconducted to obtain the gamma-
aminobutyric acid enriched mung bean biscuits. The mung bean biscuits processed by using the technology are crisp in
mouthfeel and unique in
flavor. At the same time, the dry mung beans are subjected to the heat-
moisture treatment to promote a significant increase of the gamma-aminobutyric
acid content in the mung beans, and the gamma-aminobutyric acid enriched mungbean biscuits can satisfy consumers' demands for nutritiousness and deliciousness of healthy
snack food.