Sweet potato residue cookie and production method thereof

Abstract

The invention relates to a sweet potato residue cookie and a production method thereof and belongs to the technical field of food processing. Sweet potato residue cookie is utilized comprehensively, and the sweet potato residue cookie is made from main raw materials of the sweet potato residue and self-raising wheat flour, auxiliary materials of cream, eggs and xylitol, and additives of baking powder, fresh milk flavor powder, nano-calcium, polylysine and the like. Curing, modification and drying of the sweet potato residue are completed integrally, the technology is simple, rapid and energy saving, and nutritional ingredients of the sweet potato residue are preserved to the utmost degree; the sweet potato residue cookie high in fiber and calcium and free of sucrose, thereby being suitable for middle-aged and aged people and diabetic patients to eat.

Description

1. Technical field [0001] The invention belongs to the field of food, and specifically refers to a sweet potato dregs biscuit and a production method thereof. 2. Background technology [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, red potato, golden potato, is a high-yield and stable crop with wide adaptability, strong stress resistance, drought and barren resistance, and less pests and diseases. Therefore, it is widely planted all over the country. [0003] Sweet potato is a starch-rich root plant. In addition to being rich in starch, it also contains dietary fiber, vitamins A and B 1 , B 2 , C, E, etc., carotene and various trace elements such as iron, potassium, calcium, phosphorus, selenium, etc., the content of essential amino acids is very high, and the nutrition is rich. [0004] "Compendium of Materia Medica" records that "sweet potato nourishes deficiency, strengthens energy, invigorates spleen and stoma...

AI Technical Summary

Problems solved by technology

In recent years, people pay more and more attention to the effective comprehensive utilization of sweet potato dregs, as the patents with publication numbers CN1623422A and CN101849657A report the preparation methods of sweet potato dietary microcrystalline cellulose and sweet potato dietary fiber respectively, but these methods only utilize Sweet potato dietary fiber causes waste of other nutrients, and the production cost will also increase significantly

Zhang Zhaoqin etc. prepared sweet potato residue dietary fiber by processing sweet potato residue, and studied its impact on bread quality (Zhang Zhaoqin et al., preparation of sweet potato residue dietary fiber and its impact on bread quality, Jiangxi Food Industry, 2009 No. Phase I, 32-33), but this method also only utilizes sweet potato dietary fiber, and processing technology is complicated, and cost is higher; At present, it is reported that sweet potato dregs are directly added to flour after modification to produce high-fiber sweet potato dregs products For example, Ni Wenxia et al. (Ni Wenxia, ​​Wang Hongxun, Wang Shangyu, Yu Yang. Research on the Application of High-quality Sweet Potato Dregs in Noodles. Food Science and Technology, No. 2, 2012) by using extrusion and cellulase enzymatic hydrolysis Modified sweet potato dregs and added them to flour to produce high-fiber sweet potato dregs noodles, but the maximum amount of sweet potato dregs added in this method was only 12%; and the patent of CN103349250A reported the modification treatment method, application and application of sweet potato dregs. High-fiber sweet potato products, the method uses sweet potato dregs as raw material, after drying, wet heat treatment, and crushing, modified sweet potato dregs powder is obtained; the sweet potato dregs powder has good addition characteristics and can be added to flour in large quantities to prepare High-fiber sweet potato noodles or high-fiber sweet potato biscuit products, but this method requires moist heat treatment at a temperature of 100-110°C for 8-12 hours; the production cycle is long, energy consumption is large, and heat-sensitive nutrients vitamins C and B 1 , B 2 Wait for big loss