Moringa oleifera biscuit and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a moringa oleifera biscuit and a preparation method thereof. The invention provides the moringa oleifera biscuit and the preparation method thereof. According to the method, flour and moringa oleifera powder are taken as main materials, peach gum powder, egg liquid, butter, edible salt, bromelin, unsalted butter, sugar, moringaoleifera oil, bletilla striata polysaccharide powder, borage seed oil and malic acid are taken as auxiliary ingredients, the moringa oleifera powder is added to the moringa oleifera oil to be uniformly stirred, the malic acid is added to be stirred and beaten until complete mixing is achieved, the peach gum powder, the bletilla striata polysaccharide powder and the flour are uniformly stirred, the butter, the bromelin, the unsalted butter and the sugar are added and uniformly stirred, the mixture of the egg liquid, the edible salt and the borage seed oil is added, static placement is conducted until a gluten network system of a pastry is established and stabilized, and the moringa oleifera biscuit is obtained by baking with the mixture of the moringa oleifera powder, the moringa oleiferaoil and the malic acid.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a moringa biscuit and a preparation method thereof. Background technique [0002] Moringa, also known as Drumsticktree, is a perennial tropical deciduous tree native to northern India. There are about 14 species in the world, and now it is also planted in large quantities in my country. [0003] Moringa is the most nutritious tree in the world, it contains about 20 kinds of amino acids, 46 kinds of antioxidants, anti-inflammatory compounds, rich in trace elements potassium, manganese, chromium, and arginine, lysine, leucine acid, phenylalanine, etc., provide vitamin A, vitamin B, B1, B2, B3, B6, vitamin C (ascorbic acid), vitamin E and macro minerals, trace elements, provide high-quality protein and dietary fiber, and Moringa leaves The calcium content is 4 times that of milk, the protein is 2 times that of milk, the potassium is 3 times that of bananas, the iron is 3 times that of...

AI Technical Summary

Problems solved by technology

[0006] At present, moringa powder is usually mixed into flour to prepare noodles, pancakes, bread and various cakes together with flour, but because moringa powder has a strong smell of moringa, and adding moringa powder to flour will cause dough rheology The chemical properties are reduced, and a good viscoelastic gluten network structure cannot be formed, resulting in a decrease in the taste of the finished bread

When moringa powder is added to the flour to make biscuits, the content of gluten protein in the powder will decrease, the dough will become loose and soft, and the gluten network will not be enough to support the upward expansion of the biscuits, resulting in collapse during baking and a decrease in the thickness of the biscuits , the width and expansion ratio of the biscuit increase, and the thickness and hardness decrease, which further leads to a decrease in the hardness, taste, color, flavor, texture and comprehensive score of the finished biscuit.

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