Pig bone and brown rice dietary fiber biscuits and preparation method thereof

Abstract

The invention discloses pig bone and brown rice dietary fiber biscuits. The pig bone and brown rice dietary fiber biscuits are prepared from, by weight, 500-520 parts of flour, 40 parts of starch, 1-1.2 parts of radix isatidis, 1-1.1 parts of polygonum multiflorum, 0.9-1 part of mesona blume, 0.7-0.9 part of rhizoma phragmitis, 1-1.3 parts of fructus gardenia, 40-44 parts of pig bones, 30-34 parts of brown rice, 10-12 parts of chopped green onions, 12-15 parts of corn oil, 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 have the bone fragrance after being eaten and are rich in nutrition. In addition, multiple traditional Chinese medicines are added in the processing process, and therefore the biscuits have the effects of clearing heat, removing toxicity, cooling the blood, eliminating swelling, moistening the intestines, relaxing the bowels, removing heat and promoting urination.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pig bone brown rice 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, be...

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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