Chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits and making technology thereof

Abstract

The invention discloses chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits. The chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits comprise the following raw materials in parts by weight of 75-85 parts of chenopodium quinoa willd, 20-30 parts of jerusalem artichoke tubers or stem leaves, 8-15 parts of vegetable oil, 5-10 parts of low-fat milk, 2-5 parts of baking soda, 1-2 parts of yeast, 0.5-1.5 parts of table salt, 40-50 parts of water and 2-6 parts of a homemade synergist. The chenopodium quinoa willd and jerusalem artichoke tuber or stemleaf biscuits are made through the steps of milling the chenopodium quinoa willd to obtain powder, performing homogenizing treatment with the homemade synergist, performing heating treatment, whereindisodium glycyrrhizinate in the homemade synergist is used as seasoning, and performing mixing before flour fermentation, so that the sweet mouth feel of the biscuits can be improved. The chenopodiumquinoa willd and jerusalem artichoke tuber or stem leaf biscuits have low heat energy, so that the chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits are suitable for being eaten by middle-aged people and old people. Added carrageenin expands in the flour in the heating treatment stage, and is stuffed in gaps of flour, so that the porosity of the flour can be reduced, andthe flour cohesion force can be improved.

Description

technical field [0001] The invention relates to the technical field of biscuit production, in particular to a quinoa artichoke biscuit and a production process thereof. Background technique [0002] The main raw material of biscuits is wheat flour, and sugar, oil, eggs, dairy products and other auxiliary materials are added. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The current development trend of functional biscuits Increasingly popular, adding beneficial substances in biscuits can improve the health value of biscuits. [0003] Quinoa is an alkaline food with whole grain, whole nutrition and complete protein. Its quality is equivalent to that of milk powder and meat. It is rich in various amino acids, including all 9 essential amino acids necessary for the human body. The proportion is appropriate and easy to absorb, especially rich in plants. High in lysine, calcium, mag...

AI Technical Summary

Problems solved by technology

[0005] Biscuits belong to the sweet food, eating too much by middle-aged and elderly people will easily lead to elevated blood sugar levels, diabetes and other diseases, thereby limiting the consumption of biscuits and affecting the production profit of the company; the company is committed to the research and development of functional biscuits, increasing the added value of biscuits, thereby improving consumer satisfaction

[0006] Existing Chinese Patent Document No.: CN103250948B discloses a series of health food for diabetic patients with soybean meal and Jerusalem artichoke as raw materials. This series of health food is mainly composed of vegetable protein and carbohydrates; the vegetable protein is soybean protein; the carbohydrates are inulin or (and) fructooligosaccharides or (and) agar; the invention uses Jerusalem artichoke and soybean meal to prepare health food, the combination of different raw materials has different functions, after searching the existing literature There have been no reports of using quinoa instead of wheat flour and supplemented with Jerusalem artichoke as the basic raw material of biscuits, so its health function and taste still need to be further explored

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