Processing method of argy wormwood leaf flavoured fermentation biscuits

Abstract

The invention relates to a processing method of argy wormwood leaf flavoured fermentation biscuits. The processing method sequentially comprises the following steps of treating argy wormwood leaves, performing dough mixing, performing fermentation, performing freezing, performing shaping, and performing baking, wherein the argy wormwood leaves are treated through the following steps of (1) performing cleaning and removing impurities; (2) performing blanching treatment: adding the cleaned argy wormwood leaves in water, adding a color fixative and a bitterness removing agent to the water, performing heating and boiling over for 5-10min, fishing out boiled-over argy wormwood leaves, adding the fished-out argy wormwood leaves to cold water for soaking for 5-10min, then performing fishing out,and performing draining; (3) performing baking: adding the drained argy wormwood leaves in a drying cabinet, setting the temperature to 50-60 DEG C and performing drying for 4-6h; and (4) performing crushing: crushing the baked argy wormwood leaves through a crusher. The prepared argy wormwood leaf biscuits have natural green color of the argy wormwood leaves, have pale unique fragrance of the argy wormwood leaves, and are crispy and chewy in mouth feel. Compared with primary taste biscuits, the content of cellulose of the argy wormwood leaf flavoured fermentation biscuits is higher; and compared with the primary taste biscuits, the sugar and oil content of the argy wormwood leaf flavoured fermentation biscuits is lower, and the nutrients are more balanced. The argy wormwood leaf flavouredfermentation biscuits are healthy green leisure foods being low in sugar and low in fat, and are suitable for old people and young people.

Description

technical field [0001] The invention belongs to the field of biscuits, and relates to leaves of mugwort, in particular to a method for processing fermented biscuits with flavor of mugwort leaves. Background technique [0002] The research on mugwort biscuits was inspired by the traditional food mugwort biscuits made during the Ching Ming Festival, also known as Qingtuan and Aici. Artemisia argyi cake is made by mixing chopped fresh artemisia argyi leaves with a little flour, adding various fillings in the form of buns, and making them by frying, steaming and boiling; it is a traditional Chinese cultural characteristic. food. Moreover, in recent years, there have been studies using mugwort leaves as a food ingredient, and some domestic companies have developed mugwort leaves into various green foods, which also provide us with a certain safety guarantee. However, as far as we know, among the various biscuits on the market at this stage, there is no such food product as mugw...

AI Technical Summary

Problems solved by technology

However, as far as we know, among the various biscuits on the market at this stage, there is no such food product as mugwort biscuits. Mugwort biscuits also have certain research significance. Become a sugar-free and low-fat green and healthy mugwort biscuit that can be enjoyed by diabetics, people who lose weight, and people with three highs

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