Spicy dietary fiber biscuits and preparation method thereof

Abstract

The invention discloses spicy dietary fiber biscuits. The spicy dietary fiber biscuits are prepared from the following raw materials in parts by weight: 500-520 parts of flour, 40 parts of starch, 0.8-1 part of saussurea, 0.9-1 part of pomegranate rind, 1-1.1 parts of radix gentianae, 1.1-1.2 parts of acanthopanax bark, 20-24 parts of corn, 20-22 parts of oat flour, 25-30 parts of sesame seeds, 30-33 parts of capsicum frutescens, 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 cane sugar fatty acid fat, an appropriate quantity of pentosan enzymes, and an appropriate amount of neutral protease. The biscuits disclosed by the invention are spicy, delicious and refreshing in taste, and are a good selection for satisfying the hunger and the craving of people for good food; in addition, varied Chinese herbal medicines are added in the processing course, so that the spicy dietary fiber biscuits have the efficacies of expelling wind, tonifying the liver and the kidney, strengthening the bones and muscles, promoting blood circulation and vessels, promoting qi circulation to relieve a pain, warming the middle warmer and regulating the function of the stomach.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy 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, because soybean ...

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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