Chickpea composite nutritional biscuits and production method thereof

Abstract

The invention relates to a chickpea composite nutrient biscuit, which is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 35-60 parts of eggs, 20-40 parts of xylitol, 10-50 parts of chickpea powder, 0-40 parts of vegetable oil, 1-5 parts of mulberry leaf powder, 0.5 part of baking soda and 1.5 parts of table salt. The chickpea composite nutritional biscuit produced by adopting a formula is uniform and light green in appearance, uniform in thickness, complete in appearance, clear in structural layer, thick in flavor, free of peculiar smell, crisp, chewy, non-sticky to teeth, sweet but not greasy, and beneficial to body health, and has chickpea fragrance and mulberry leaf fragrance.

Description

technical field

[0001] The invention relates to a chickpea compound nutritional biscuit and a preparation method thereof. Background technique

[0002] Chickpea (Chickpea) is the genus Cicer arietinum L. of the leguminous vetch family. It is an annual or perennial herbaceous plant. Chickpea is mainly distributed in Xinjiang, Qinghai, Gansu and other provinces in China. It is an important small One of the grain crops. Mulei County in Xinjiang is the largest and best-quality chickpea planting base in my country. The planting area has reached 120,000 mu, and the per unit yield has reached about 200 kilograms. Chickpeas are rich in protein (15-30%), potassium, magnesium, calcium, sodium, iron, etc., and are rich in unsaturated fatty acids, of which oleic acid and linoleic acid account for 83.5% of the total fatty acids. Chickpea is not only rich in protein, but also contains biologically active substances such as isoflavones, saponins, and polysaccharides. Chickpea protein hyd...

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