Preparation method for nutritionally diversified biscuit

Abstract

The invention belongs to the field of biscuit food processing and relates to a preparation method for a nutritionally diversified biscuit. The biscuit is prepared by using the following components in parts by weight: 300 parts of flour, 0.5-3 parts of table salt, 2-5 parts of tomato sauce, 0.1-3 parts of chitosan oligosaccharide, 0.1-3 parts of papain, 5-20 parts of wheat bran, 0.5-2 parts of baking powder and 1-2 eggs. The preparation method comprises the steps of uniformly mixing the components, mixing the components with water to obtain dough, dividing the dough into sheets, putting the sheets for 15-30min at 25-35DEG C, putting the sheets in a baking oven and baking for 10-30min at 120-150DEG C to obtain the nutritionally diversified biscuit. The biscuit prepared by adopting the preparation method provided by the invention has the advantages that the taste is excellent, the nutrients are rich, 20-45 percent of protein macromolecules in the biscuit can be decomposed into micromolecule amino acid and polypeptide, the absorption by human bodies is facilitated, the content of chitosan oligosaccharide reaches 0.03-1.00 percent, the nutrient intake capability of the human body is improved, the life is prolonged and the living quality is improved.

Description

technical field [0001] The invention belongs to the field of biscuit food processing and relates to a preparation method of nutritionally diverse biscuits. Background technique [0002] For the production of hard biscuits, wheat flour with low protein content (WHEANT FLOUR) should be used. This kind of "soft" flour with low gluten index needs to add less water to get a better kneading property. Dough made from "hard" flour tends to curl up when rolled and beaten, resulting in a somewhat wrinkled, rough texture in the finished product. At present, most biscuits mainly use low-gluten flour, which has low protein content, resulting in relatively low effective nutritional content of biscuits and poor taste. [0003] Papain mainly exists in papaya stems, leaves and fruits, and the milk of immature fruits has the highest content. Because of its good stability, strong proteolysis ability, and good degradation effect on various proteins, it has been widely used applied in many in...

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problems of low protein content in biscuits and high gluten flour in the prior art that are difficult to prepare biscuits. The single eating method of chitosan oligosaccharide is not conducive to the absorption, utilization and promotion of chitosan oligosaccharide by the sixth major vital element of the human body. , provides a preparation method for nutritionally diverse biscuits, a small amount of papain and chitosan are added to the biscuits, papain makes the protein in biscuit gluten powder easier to digest and absorb, and the addition of chitosan promotes the development of human immunity improve