High-fiber fruit and vegetable crisp biscuit flour and making method thereof

Abstract

The invention discloses high-fiber fruit and vegetable crisp biscuit flour. The high-fiber fruit and vegetable crisp biscuit flour is characterized by being made from raw materials including, by weight, 300-400 parts of flour, 0.6-0.8 part of Angel dried yeast powder, 15-19 parts of ginger, 4-6 parts of edible salt, 20-28 parts of kiwi fruits, 30-40 parts of carrots, 8-12 parts of palm oil and an appropriate quantity of water. In the making process of the biscuit flour, the yeast powder is added, dough is kneaded, fermented and smashed into flour again, and therefore the obtained biscuit flour can be directly used for making biscuits without waiting for fermentation, and production time is saved; added ginger water has alkalinity and can neutralize acidic materials generated by the yeast powder in the fermentation process, and the acidic materials are prevented from affecting taste; the added kiwi fruits and the added carrots can increase the content of nutrient substances such as cellulose in the biscuit flour and increase the nutritive value of the biscuit flour; the palm oil is added in the dough kneading process and can permeate into the flour, and therefore the biscuits are crisper.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a high-fiber fruit and vegetable crispy biscuit powder and a preparation method thereof. Background technique [0002] As one of the main baked foods, biscuits have the characteristics of large consumption, convenient storage and transportation, long shelf life, and are suitable for all ages. They are good food for leisure or to satisfy hunger. At present, the main raw materials added to domestic biscuit production are wheat flour and some miscellaneous grain flour. Wheat flour adopts refined processing technology, using wheat as raw material, and going through processes such as crushing and sieving to remove the bran and epidermis, so that the raw material grains The nutritional components such as dietary fiber, various trace elements, and multiple vitamins are seriously lost. As a result, the nutritional elements contained in biscuits are relatively small, and the nut...

AI Technical Summary

Problems solved by technology

At present, the main raw materials added to domestic biscuit production are wheat flour and some miscellaneous grain flour. Wheat flour adopts refined processing technology, using wheat as raw material, and going through processes such as crushing and sieving to remove the bran and epidermis, so that the raw material grains The nutritional components such as dietary fiber, various trace elements, and multiple vitamins are seriously lost, resulting in relatively few nutritional elements contained in current biscuits, and the nutritional value of biscuit products is not high.