Coconut-flavored dietary fiber biscuits and preparation method thereof

Abstract

The invention discloses coconut-flavored dietary fiber biscuits. The coconut-flavored dietary fiber biscuits are prepared from the following raw materials in parts by weight: 500-520 parts of flour, 40 parts of starch, 0.9-1 part of folium quercidentaatae, 0.7-0.8 part of radix linderae leaves, 1-1.1 parts of semen cuscutae, 0.8-0.9 part of pagoda flowers, 0.8-1 part of salvia officinalis, 20-23 parts of semen canavaliae, 25-28 parts of day lily bulbs, 30-33 parts of glutinous rice, 25-28 parts of coconut milk, 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 are fragrant and delicious when being put into mouths; the day lily bulbs which are added to the biscuits can obviously reduce the content of serum cholesterol, so that the recovery of patients suffering from high blood pressure is facilitated, and besides, the biscuits have the efficacies of invigorating the stomach, promoting lactation and replenishing blood.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coconut-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, becau...

AI Technical Summary

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