Potato granule crispy biscuits and preparation method thereof

Abstract

The invention provides potato granule crispy biscuits and a preparation method thereof and belongs to the field of foods. The biscuits are prepared from the following components in parts by weight: 25-35 parts of potato granules, 15-30 parts of weak gluten wheat flour, 12-20 parts of tartary buckwheat powder, 10-18 parts of coix seed, 5-22 parts of black soybeans, 5-7 parts of artificial butter, 8-10 parts of coconut oil, 1-2 parts of phospholipid, 32-34 parts of powdered white granulated sugar, 3-4 parts of starch syrup, 3-5 parts of whole milk powder, 0.2-0.7 part of table salt, 0.4-0.8 part of sodium bicarbonate, 0.1-0.4 part of ammonium hydrogen carbonate, 1-2 parts of grifola ultra-micro powder, 1-2 parts of poria cocos ultra-micro powder, 2-4 parts of konjac glucomannan, 0.05-0.1 part of essence and 30-55 parts of water. According to the potato granule crispy biscuits and the preparation method thereof, existing formula and process for preparing potato biscuits are improved so that the processed potato granule crispy biscuits have the characteristics of balanced nutrition, crispiness and palatability, and also have the health effects of tonifying spleen and stomach, detoxifying and maintaining beauty, excreting dampness and draining dampness, improving the immunity, resisting aging and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to a crispy biscuit containing miscellaneous grains processed from whole potato flour as a main raw material and a preparation method thereof. Background technique [0002] Biscuits processed from wheat flour as the main raw material are a traditional food. With the formation of the concept of healthy diet consumption and the advent of various health foods, traditional biscuits have also begun to develop in the direction of nutrition and health care. [0003] In the prior art, it has been reported that potatoes are used for making biscuits. Invention patent CN1430900 discloses a potato biscuit and its production method, which is 15-35% of the whole potato flour produced by the processes of material selection, cleaning, peeling, cooking, crushing, hammering, drying, and sieving , 15-25% potato starch, 6-36% flour and additives such as white granulated sugar, cream, and fresh eggs are mixed even...

AI Technical Summary

Problems solved by technology

Although the above-mentioned prior art has reported the use of whole potato flour and potato starch in the process of preparing biscuits, the difference in the amount of flour used causes the quality to vary, or flour is the main raw material, or potato starch is the main raw material, or Whole potato powder is used as the main raw material, and some inventions involve potato dregs, which require high production technology, and there are deficiencies in product taste and nutrition. In addition, the nutritional balance and health value of the above-mentioned potato biscuit products still need to be improved