Winged yam rhizome biscuit and preparation method thereof

Abstract

The invention discloses a winged yam rhizome biscuit and a preparation method thereof, and belongs to the field of food processing. The winged yam rhizome biscuit comprises, by weight, 120-130 parts of self- raising flour, 80-100 parts of winged yam rhizome flour, 40-60 parts of starch sugar, 60-70 parts of canola oil, 10-20 parts of argy wormwood leaves,0-5 parts of common bombax flowers, 0-5 parts of pummelo exocarp, 0-3 parts of tangerine peel and 5-8 parts of baking soda. The preparation method of the winged yam rhizome biscuit includes the steps: (1) winged yam rhizome pretreatment; (2) winged yam rhizome flour preparation; (3) material juice preparation; (4) accessory preparing; (5) dough making; (6) shaping and baking. The prepared winged yam rhizome biscuit is high in nutritive value, good in taste and suitable for various people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato biscuit and a preparation method thereof. Background technique [0002] Maoyao, also known as Shenshu, Lidongshu, Dashu, Shuzi, etc., is the tuber of the Dioscoreaceae plant Shenshu, cultivated or wild, distributed in Fujian, Guangdong, Guangxi and other places. Maoshu is sweet and flat in nature and taste; it is mainly used to treat diarrhea due to spleen deficiency, nocturnal emission due to kidney deficiency, leukorrhea, frequent urination, cough due to fatigue, thirst, sores and ulcers, and burns caused by soup; and other effects. The nutritional value of hairy potatoes is relatively high. According to analysis, every 100g of hairy potatoes contains about 75g of water, 14.4-19.9g of carbohydrates, 1.5-2.2g of protein, 0.1-0.2g of fat, 50ug of diosgenin and B vitamins, vitamin C, Vitamin E, the carbohydrates in which are mainly starch. The viscous substance...

AI Technical Summary

Problems solved by technology

[0003] At present, the potato is mainly boiled and eaten. The eating method is single, and the taste of the potato is single. It has not been made into other products suitable for all kinds of people. The development and utilization of the potato needs further research.

[0004] At present, all kinds of biscuits are popular among consumers as snack foods. At the same time, traditional biscuits have negative effects on people's bodies due to high heat, high fat, and high sugar, which greatly limits the number of people who eat biscuits.

In addition, the current biscuits generally have problems such as single nutrition, rough surface, and poor taste.

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