Honey shortbread

Abstract

The invention relates to honey shortbread, and belongs to the field of foods. Mashed carrots are used as a main raw material, besides, wheat flour, soybean protein powder, corn flour and orange juiceare used to balance nutrients; low-temperature fermentation of Fangxian young yellow wine and local spring water is carried out; radix puerariae powder and snow pear juice are additionally added for eliminating alcohol concentration; honey is added for prolonging the quality guarantee period and improving mouth feel; sesame oil is combined for maintaining long-time fresh and crisp state and promoting the carrots to be easily digested; then a mixture is divided into blanks, shaped and then put in a baking box; the temperature is set to be 30 DEG C, and 3 hours of fermentation is carried out; baking at 160 DEG C is performed for 20 minutes, so that the honey crisps are obtained; after being cooled, the baked honey shortbread is taken out, and loaded into plastic bags; and nitrogen-charged packaging is performed.

Description

Technical field [0001] The invention relates to a honey crisp, which belongs to the food field. Background technique [0002] The existing shortbread has simple nutrition, and alcohol-rich starter or baking powder is added during the fermentation process. There is no raw material that can relieve the alcohol concentration. People who are sensitive to alcohol will experience mild and short-term intoxication after eating a certain amount. State, affect the physical and mental health of young children or cause the driver’s confusion, in order to extend the shelf life, even artificially add preservatives. Summary of the invention [0003] The honey crisp of the present invention overcomes the above-mentioned defects. It uses carrot puree as the main raw material and simultaneously mixes wheat flour, soybean protein powder, corn flour, and orange juice to balance nutrition. It uses Fangxian yellow rice wine plus local spring water for low-temperature fermentation, plus arrowroot powder...

AI Technical Summary

Problems solved by technology

[0002] The existing shortbread has a single nutrition, but in the fermentation process, an alcohol-rich starter or fermentation powder is added, and there is no raw material that can relieve the alcohol concentration. Those who are sensitive to alcohol will experience mild and short-term drunkenness after eating a certain amount. state, affect the physical and mental health of children or cause driver confusion, and even artificially add preservatives in order to prolong the shelf life