Okra nutritious biscuit and making method thereof

Abstract

The invention discloses a making method of an okra nutritious biscuit. The making method includes the following steps that yolk and egg white of eggs are separated, the egg white, wheat flour and water are mixed and put into a mixer to be stirred evenly until mucedin is of a net-shaped structure, and flour pulp is made; the yolk, plant oil and low-DE maltodextrin are stirred to be an even emulsion, whole okra powder is added, the above matter is poured into the mixer to be thoroughly mixed until the emulsion formed by the yolk, the plant oil and the maltodextrin completely wraps fibers in the whole okra powder, and okra pulp is made; the flour pulp, the okra pulp and other raw auxiliary materials are mixed and baked. The biscuit made through the method can effectively overcome the defects that a dietary fiber biscuit is poor in cohesiveness, is prone to being broken and the like. In addition, the low-DE maltodextrin is used to replace fat, the use amount of grease in the biscuit is reduced, and the nutritive value in the biscuit is improved.

Description

technical field [0001] The invention relates to a food processing and production method, which belongs to the field of deep processing of snack foods, and in particular to a biscuit processing method. Background technique [0002] Okra is an annual herbaceous plant of the Malvaceae genus Okra, also known as okra, with high nutritional value. The fruit is rich in dietary fiber, protein, free amino acids, vitamins and minerals, etc., and is rich in flavonoids, polysaccharides, etc. an active ingredient. Okra is rich in protein, the tender pods contain about 2.5% protein, and the seeds contain about 25% protein. In addition, okra is also rich in polysaccharides, mainly pectin, which is a kind of soluble dietary fiber, which has the functions of laxative, reducing the accumulation of toxins in the body, and lowering cholesterol levels. Polysaccharides such as protein and pectin in okra form a viscous glycoprotein, which can protect gastric mucosa and enhance skin elasticity. ...

AI Technical Summary

Problems solved by technology

[0003] The okra tea biscuit disclosed in 201310411537.2 is made of fresh okra and wheat flour. Fresh okra has a short picking period and is not easy to store

[0004] 201310740839.4 The okra waste residue dietary fiber biscuit disclosed only selects the dietary fiber in okra, does not fully utilize the nutrient substance viscous protein in okra, and has similar effects to other dietary fiber biscuits

[0005] In recent years, high dietary fiber biscuits have been favored by many consumers, but dietary fiber biscuits have a rough taste and poor palatability, and because fiber does not contain gluten protein, adding fiber to biscuits is not conducive to the formation of wheat flour gluten network, thereby reducing the dough quality. The stickiness makes the biscuits very easy to break, which is not conducive to storage and transportation