Non-bitter wild vegetable biscuits and preparation method thereof

Abstract

The invention discloses non-bitter wild vegetable biscuits and a preparation method thereof, and belongs to cakes and making. The non-bitter wild vegetable biscuits are mainly prepared from the following components in parts by weight: 30-45 parts of low-gluten flour, 15-25 parts of fresh toona sinensis sprouts, 25-30 parts of eggs, 1-1.5 parts of baking soda powder, 2-3 parts of berry sugar, 2-3 parts of shortening, 25-35 parts of orange juice, 15-25 parts of malt flour, 2-6 parts of vanilla powder, 0.5-2 parts of beta-cyclodextrin and 1-3 parts of salt. According to the wild vegetable biscuits and the preparation method thereof, the compatibility is reasonable, main substances in the biscuits are crude fibers, fat and carbohydrate, and wild vegetable ingredients are further added, so thatthe biscuits are high in nutritive value and have the effects of clearing heat, eliminating dampness and promoting appetite; the biscuits contain very rich carbohydrates, can provide heat required bythe body, and also can regulate fat metabolism and supplement dietary fibers required by the body; and the biscuits are low in salt content, low in fat content, low in calorie, good in taste and suitable for various crowds.

Description

technical field [0001] The invention belongs to pastry and its production method, in particular to a non-bitter wild vegetable biscuit and its production method. Background technique [0002] Biscuits are loved by people because of their storage resistance, easy portability, and various flavors. In today's society, biscuits are developing in the direction of leisure and functional food, becoming a snack or dietary supplement, which is convenient to eat and carry, and most people can eat it. Biscuits are mainly made of flour, adding sugar, oil, eggs, dairy products, flavors, leavening agents and other auxiliary materials. The above-mentioned raw materials and auxiliary materials are made into dough by a dough mixer, then rolled into dough sheets by a rolling machine, pressed into a biscuit by a forming machine, finally baked in an oven, and become crispy and delicious biscuits after cooling. Biscuit categories According to different recipes and production processes, sweet b...

AI Technical Summary

Problems solved by technology

However, due to the unreasonable formula of these biscuits, they have high sugar content, large calories, single function, many types of food additives, and high oil content, so they are not suitable for specific groups of people. The risk of high blood pressure, high blood fat and high cholesterol, due to the addition of refined mixed oil, high fat content, easy to gain weight; whole wheat, digestive biscuits, although low in calories, have a poor taste because of the high content of single fiber, in order to improve the taste Will add A lot of oil; sandwich biscuits use a lot of food additives, and the sandwich is mostly made of additives, etc.