Red yeast rice biscuit and preparation method thereof

Abstract

The present invention relates to a red yeast rice biscuit and a preparation method thereof, and belongs to the technical field of food processing. The red yeast rice biscuit is mainly composed of the following components in parts by weight: 100 parts of flour, 1 part of edible salt, 5 parts of milk powder, 0.5 part of ammonium bicarbonate, 0.5 part of baking soda, 22 parts of water, 25 parts of eggs, 10-20 parts of vegetable oil, 1-3 parts of red yeast rice and 8-16 parts of white granulated sugar. The preparation method includes the following steps: grinding the red yeast rice into powder, mixing all the components, stirring and preparing dough, keeping the dough stand still, rolling the dough into biscuits, and baking and naturally cooling the biscuits. The red yeast biscuits not only introduce the safe, nutritious and health benefiting effects of the monascus purpureus pigment, but also can optimize the matching ratio of the monascus purpureus pigment, vegetable oil and white granulated sugar, thus the biscuits have smooth appearance, better luster, and moderate crispy and soft mouthfeel, and emit better fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a red yeast biscuit and a preparation method thereof. Background technique [0002] In daily food consumption, biscuits have become an important part of people's dietary life, and have become a must-have food for people's breakfast and travel. Most biscuits in supermarkets contain sugar, oil, and food flavors and artificial colors. Too much content can easily damage the liver and destroy vitamins in biscuits. Such biscuits often have too many calories and low nutritional content, which is not conducive to people's health. Therefore, a low-calorie biscuit with health care functions has become people's favorite. Demand for healthy food. [0003] Monascus pigment is a high-quality natural food pigment fermented by Monascus, a filamentous fungus of the genus Monascus. It is a secondary metabolite of Monascus. Generally, rice and soybeans are used as the main raw ...

AI Technical Summary

Problems solved by technology

[0002] In daily food consumption, biscuits have become an important part of people's dietary life, and have become a must-have food for people's breakfast and travel. Most biscuits in supermarkets contain sugar, oil, and food flavors and artificial colors. Too much content can easily damage the liver and destroy vitamins in biscuits. Such biscuits often have too many calories and low nutritional content, which is not conducive to people's health. Therefore, a low-calorie biscuit with health care functions has become people's favorite. Demand for healthy food

[0003] Monascus pigment is a high-quality natural food pigment fermented by Monascus, a filamentous fungus of the genus Monascus. It is a secondary metabolite of Monascus. Generally, rice and soybeans are used as the main raw materials. The natural red pigment produced by Monascus liquid fermentation, extraction, concentration and refining has the characteristics of stable properties, strong heat resistance, light resistance and good protein coloring. As a pigment, Monascus pigment has always been regarded as It is a natural food coloring with high safety. Monascus pigment does not contain aflatoxin, and a large number of animal experiments have proved that no acute or chronic poisoning phenomenon has been found in food containing monascus pigment and its products, and there is no mutagenic effect. In addition, Monascus pigment also has physiological activities such as antibacterial and antiseptic, fresh-keeping and anti-oxidation, anti-tumor, anti-fatigue, lowering blood pressure, anti-inflammation, enhancing immunity, anti-depression, and preventing arteriosclerosis. Therefore, Monascus pigment It has multiple advantages of "natural, safe, nutritious, and multi-functional", and is suitable as a raw material for making biscuits. However, there is no red yeast biscuit on the market at present, and red yeast biscuits with better taste, appearance and quality are urgently needed to be added. developed

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