Red jujube chocolate coated biscuit and processing method thereof

Abstract

The present invention relates to a red jujube chocolate coated biscuit and a processing method thereof. The specific processing method steps are as follows: (1) preparing biscuits; (2) preparing red jujube paste; (3) pouring the boiled red jujube into a stirrer when the boiled is cooled into room temperature; and stirring for 5-10 min until the red jujube paste forms; (4) preparing ultrafine red jujube powder; and (4) preparing thin red jujube paste haw roll slices. After the red jujube paste and the ultrafine red jujube powder are mixed, 20-30 parts of hydrogel nutrient particles and 10-20 parts of lactic acid slow-release balls are added; the prepared thin red jujube paste haw roll slices are sandwiched in the prepared biscuits on the both sides; chocolate coating layers coat the outer layers of the biscuits on the both sides; and the chocolate coating layers contain compound microcapsule nutrient particles. The processing method realizes addition of the nutrient elements, improves nutrient element content and avoids the loss of the nutrients during the baking process of the biscuits. The addition of the lactic acid slow-release balls enables the slow release of lactic acid during the eating process, enriches the taste and promotes absorption.

Description

technical field

[0001] The invention belongs to the field of food processing and relates to pastry baking technology, in particular to a biscuit coated with red dates and chocolate and a processing method thereof. Background technique

[0002] Most of the red date chocolate-coated biscuits sold on the market have a single taste, which cannot meet the needs of different groups of people for different flavors of red date chocolate-coated biscuits. Some special-flavored red date chocolate-coated biscuits are prone to loss of nutrients during the production process , affect the taste; or do not add preservatives in order to increase health, so that the shelf life is shortened; and most of the red date chocolate coated biscuits on the market are high-calorie, high-protein, high-oil, high-sugar foods, which have adverse effects on human health. It is more unsuitable for people with high sugar and diabetes to eat, so it is of great significance to develop a low-sugar red date choco...

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