Crab roe eyesight-improving dietary fiber biscuits and preparation method thereof

Abstract

The invention discloses crab roe eyesight-improving dietary fiber biscuits. The crab roe eyesight-improving dietary fiber biscuits are prepared from, by weight, 500-520 parts of flour, 40 parts of starch, 0.9-1 part of apple flowers, 1-1.1 parts of chrysanthemum morifolium ramat, 1-1.2 parts of semen cassia, 0.8-0.9 part of rhizoma atractylodis, 1-1.1 parts of periostracum cicada, 25-28 parts of mulberries, 30-33 parts of carp roes, 30-33 parts of crab roes, an appropriate quantity of Japanese banana leaves, 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 esters of fatty acid, an appropriate amount of pentosanase and an appropriate amount of neutral protease. The biscuits are very delicious, unique in flavor and comprehensive and rich in nutrition, and the added crab roes contain rich protein, phospholipid and other nutrient substances.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dietary fiber biscuit with crab roe for improving eyesight 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 f...

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