Fermented mulberry short biscuits and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to fermented mulberry short biscuits and a preparation method thereof. In the method, fermented mulberries areutilized to make the short biscuits. Mulberries are fermented in advance, ferment mulberries obtained after fermentation are more suitable for production of the short biscuits, in the process that the mulberries are made into the mulberry short biscuits, nutrients of the mulberries are largely stored into the short biscuits, and the content of mulberry short biscuit dietary fibers in the short biscuits is improved. By adding flavor assistant raw materials, the nutrition of the short biscuits is more balanced, the flavor of the short biscuits is more unique, and the short biscuits are crispy and delicious. Because the mulberries are fully fermented and the ferment mulberries are separated from ferment mulberry juice by using a centrifugal separator, in the process that the short biscuits are made, the water content of the ferment mulberries is low, and the ferment mulberries can meet production requirements of the short biscuits, wherein according to the requirement, the water contentof the product is lower than 4%; storage of the short biscuits is facilitated, no preservatives are needed, and the short biscuits meet the requirements of consumers for nutrition and health of the ferment mulberry short biscuits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cake made from fermented mulberries and a preparation method thereof. Background technique [0002] As a common food in daily life, biscuits are easy to pack, carry and store. Whether they are daily snacks or travel, they are popular among people. With the improvement of residents' income and the popularization of health knowledge, people pay more and more attention to the nutritional and healthy characteristics of food. However, traditional biscuits mostly use wheat flour, sugar, and oil as raw materials, and rely solely on sensory elements such as color, aroma, and taste to attract consumers, and their nutritional value is limited. [0003] Mulberry is also known as mulberry, which is sweet and cold in nature. It has the effects of promoting body fluid and quenching thirst, nourishing liver and kidney, nourishing yin and blood, improving eyesight and calm...

AI Technical Summary

Problems solved by technology

Among them, the nutritional value of mulberry juice is not all for the mulberry fruit. It lacks the nutrient-rich fiber and mulberry seeds in the mulberry fruit. In addition, the water content of the mulberry juice is too high as an additive to biscuits. During the baking process of biscuits A large amount of volatilization, the nutritional content of the mulberries that can be left in the biscuits is very small, and the nutrition and fruit flavor of the mulberries cannot be preserved, and the nutritional value of the mulberries in the biscuits has not been greatly improved

[0007] The preparation method of crushing and stirring mulberry fruit or making mulberry juice and adding it to biscuit raw materials for baking. Although this method increases the dietary fiber content of mulberry fruit, the problem encountered in the processing process is that the moisture in the mulberry fruit After removal, the mulberry fiber becomes hard, which affects the diet (hard to chew) and flavor, and is easy to oxidize and deteriorate (it must be improved by adding preservatives), and the taste of biscuits becomes poor, which affects the quality and preservation of biscuits

[0008] Especially in the process of making mulberry jam sandwich biscuits, in order to prolong the taste and shelf life of mulberry jam, it is inevitable to add sugar or artificial sweeteners and other additives (such as antiseptic additives) to the mulberry jam, which will lead to poor overall taste of the biscuits, The nutritional value will also be greatly reduced, which is not conducive to human health, will not be recognized and loved by consumers, and cannot become a truly high-end mulberry biscuit

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