Shelled melon seed crisp biscuits and preparation method thereof

Abstract

The present invention relates to shelled melon seed crisp biscuits and a preparation method thereof. The biscuits are characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of bean curd residues, 10-11 parts of cocoa powder, 20-22 parts of shelled melon seeds, 35-36 parts of bayberries, 2-3 parts of rose flowers, 1-2 parts of roselle calyx, 3-4 parts of radix astragali, 1-2 parts of ginsengs, 160-170 parts of peanut oil, 180-190 parts of egg liquid, 100-105 parts of xylitol, 100-110 parts of flour, 20-22 parts of pea starch, and 10-11 parts of mesona chinensis. The main raw material soybean curd residues are high in dietary fiber content. Besides, compared with commercially available biscuits, the biscuits are low in fat content, suitable in protein content, golden yellow and beautiful in color and luster, crisp in mouthfeel, and not sticky to teeth. The added mesona chinensis and the pea starch can form gels to increase the cohesion of the biscuits, so that the biscuits are intact in appearances and not easy to crack during the transportation and storage processes. At the same time, the mesona chinensis can avoid internal heat caused by eating too many biscuits and in addition the biscuits have an efficacy of beautifying features.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a biscuit, in particular to a melon seed crispy biscuit and a preparation method thereof. Background technique [0002] With the improvement of people's consumption level, the nutritional value of food is getting more and more attention. The current status of food for the elderly in my country is that there are few varieties and low output. White-collar workers and office workers are sedentary and lack exercise due to work needs. Foods with high dietary fiber can meet the nutritional needs of these two groups of people. However, traditional biscuits have fat content. High, incomplete nutrition and other issues, can not meet the needs. Bean curd dregs is a by-product of processing tofu, soy milk, soy milk, etc. Because wet bean dregs are not easy to preserve and have a rough taste, they are often used as feed or directly discarded, resulting in a waste of resources. Tofu dr...

AI Technical Summary

Problems solved by technology

The current status of food for the elderly in my country is that there are few varieties and low output. White-collar workers and office workers are sedentary and lack exercise due to work needs. Foods with high dietary fiber can meet the nutritional needs of these two groups of people. However, traditional biscuits have fat content. High, incomplete nutrition and other problems, can not meet the needs

Bean curd residue is a by-product of processing tofu, soy milk, soy milk, etc. Because wet bean dregs are not easy to preserve and have a rough taste, they are often used as feed or directly discarded, resulting in a waste of resources