Chocolate-flavored dietary fiber biscuits and preparation method thereof

Abstract

The invention discloses chocolate-flavored dietary fiber biscuits. The chocolate-flavored dietary fiber biscuits are prepared from the following raw materials in parts by weight: 500-520 parts of flour, 40 parts of starch, 1-1.2 parts of licorice roots, 0.9-1 part of unprocessed rehmannia roots, 0.8-0.9 part of Chinese angelica, 1-1.1 parts of sweet potato stems, 1-1.2 parts of boschniakia rossica, 30-35 parts of chocolate, 20-25 parts of corn flour, 30-33 parts of grapes, 3-4 parts of table salt, 40-45 parts of soybean fiber powder, 3-4 parts of baking soda, 4-5 parts of ammonium bicarbonate, 1.5-2 parts of citric acid, 1.5-2 parts of active dry yeast, 1-2 parts of sucrose fatty acid ester, an appropriate amount of pentosanase and an appropriate amount of neutral protease. The biscuits disclosed by the invention have full-bodied chocolate taste and are crisp, refreshing and fragrance when being put into mouths; flavonoid contained in the grapes which are added to the biscuits is an powerful antioxidant capable of resisting ageing, and free radicals in bodies can be eliminated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chocolate-flavored dietary fiber biscuit and a preparation method thereof. Background technique [0002] With the further growth of the economy and the improvement of people's living standards, as well as the influx of western food, raw materials and production technology, my country's bakery food industry has shown a trend of rapid development since the end of the 20th century. my country's biscuit industry is a part of the food manufacturing industry. Sub-industry has maintained a momentum of rapid development in recent years, but in the actual production process, there are common quality problems of biscuits: surface blistering, roughness, cracking and deformation, hard taste, not soft or poor taste, bad color, etc. In particular, there have been a lot of reports on the research on dietary fiber biscuits. In the development of these reported dietary fiber biscuits, bec...

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Problems solved by technology

[0002] With the further growth of the economy, the improvement of people's living standards, and the influx of western food, raw materials and production technology, my country's bakery food industry has shown a trend of rapid development since the end of the 20th century. my country's biscuit industry belongs to one of the food manufacturing industries. Sub-industry has maintained a momentum of rapid development in recent years, but in the actual production process, there are common quality problems of biscuits: surface blistering, roughness, cracking and deformation, hard taste, not soft or soft taste, bad color, etc. In particular, there have been a lot of reports on the research on dietary fiber biscuits. In the development of these reported dietary fiber biscuits, because soybean fiber powder seriously deteriorates the rheological properties of the dough, it is especially important for the production of dietary fiber biscuits. The production process of the product has a very adverse impact on the quality of the product