Stomach-invigorating dietary fiber biscuits and making method thereof

Abstract

The invention discloses stomach-invigorating dietary fiber biscuits. The stomach-invigorating dietary fiber biscuits are made from, by weight, 500-520 parts of flour, 40 parts of starch, 0.9-1 part of lemon grass, 1-1.1 parts of bay leaves, 0.8-0.9 part of emblic leafflower fruits, 1-1.2 parts of eupatorium fortunei, 20-22 parts of cactus, 25-28 parts of buckwheat kernels, 25-28 parts of lily buds, 25-30 parts of pork tripe, 25-28 parts of bananas, 3-4 parts of 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 are delicious and tasty and are fragrant in the mouth, and the added buckwheat kernels have the effects of appetizing, relaxing intestines, descending qi, removing food retention, treating twisted intestinal fever, eliminating gastrointestinal stagnation and treating chronic diarrhea.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a stomach-invigorating 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, b...

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