Lotus root whole powder crackers and making method thereof

Abstract

The invention relates to a lotus root whole flour cracker and a making method thereof, and belongs to the technical field of foods.The lotus root whole flour cracker is characterized in that wheat germ flour and quinoa flour are mixed and subjected to enzymolysis under far infrared rays, so that flour and grease interact to generate toughness, and dough is more elastic. The dough is prepared at a constant temperature, so that the influence of the environment temperature on the temperature of the dough is reduced, the constant temperature of the dough beating environment is kept or the temperature is accurately controlled, and the dough has relatively high extensibility and toughness, moderate elasticity and plasticity and is soft and smooth. The wheat germ flour and the quinoa flour can be used as natural components for resisting aging and nourishing skin, also have antibacterial, antiviral and antifungal characteristics, and can prevent various infections. The stomach-nourishing tea has a stomach-nourishing effect and is suitable for families or offices. The trehalose has a synergistic enhancement effect on sweetness and fragrance of food, can alleviate or cover other bad tastes, reduces astringent taste and bitter taste, and also can enhance the sweetness quality of a synthetic sweetening agent such as aspartame.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a lotus root whole flour crispbread and a preparation method thereof. Background Art

[0002] Biscuits are a kind of crispy snack made of low-gluten flour, oil and sugar as the main raw materials, which are rolled and baked. They are becoming more and more popular among people for their diverse flavors, easy to carry and long-lasting storage.

[0003] Lotus root originated in India and was introduced to China very early. In the Southern and Northern Dynasties, lotus root cultivation was already quite common. Lotus root is slightly sweet and crispy. It can be eaten raw or cooked. It also has a high medicinal value. Its roots, leaves, flowers, stamens and fruits are all treasures of lotus root and can be used as tonic medicine. Lotus root powder can help digestion and stop diarrhea, stimulate appetite and clear heat, nourish the body and prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, the elderly and the weak and sick.

[0004] The invention mainly studies the optimal method for making lotus root whole flour crispy biscuits, aiming to find low-sugar biscuits with good taste, pure flavor and suitable for the needs of special groups of people. Summary of the invention

[0005] The present invention aims to solve the above technical problems and provides a lotus root flour crispbread and a preparation method thereof.

[0006] In order to solve the above technical problems, the technical solution provided by the present invention is:

[0007] A lotus root powder crispbread comprises 60-70g of low-gluten flour, 20-30g of lotus root powder, 2-5g of banana powder, 15-20g of extract, 3-6g of potato powder, 8-12g of wheat germ powder, 8-12g of quinoa powder, 10-22g of water, 15-22g of oil, 10-15g of trehalose, 5-8g of milk powder, 1-4g of edible salt, 0.5-2g of lecithin, 0.5-1g of sodium bicarbonate and 0.2-0.5g of ammonium bicarbonate.

[0008] Including 65g low-gluten flour, 25g lotus root powder, 3g banana powder, 17g extract, 4g potato flour, 10g wheat germ powder and 10g quinoa powder, 20g water, 20g oil, 12g trehalose, 6g milk powder, 2g table salt, 1g lecithin, 0.7g sodium bicarbonate and 0.3g ammonium bicarbonate.

[0009] Preferably, the oil is butter or coconut oil.

[0010] Preferably, the extract comprises one or a combination of olive oil phenol hydroxytyrosol extract, monk fruit extract or lily extract.

[0011] A method for making lotus root whole flour crispbread comprises the following steps:

[0012] S1. Pretreatment of raw materials and auxiliary materials:

[0013] Low-gluten flour, lotus root flour, banana flour, potato flour, wheat germ flour and quinoa flour are sieved and set aside. The wheat germ flour and quinoa flour are mixed together, and enzymatically hydrolyzed under far infrared light with a temperature of 30-35°C and a wavelength of 15-17 μm for 1-2 hours to obtain mixed flour. The mixed flour is divided into two parts, and the extract is mixed with water to obtain mixed water, which is also divided into two parts.

[0014] S2. Dough preparation:

[0015] Mix low-gluten flour, lotus root flour, banana flour, potato flour, milk powder and trehalose, put into oven, take out and add one portion of mixed flour, oil, salt and one portion of mixed water at a temperature of 55-65°C, mix and stir until fat floccules, gradually add one portion of mixed water at a temperature of 30-40°C and one portion of mixed flour, add the mixed flour in 5-6 portions, and add sodium bicarbonate, ammonium bicarbonate and lecithin fully dissolved in the mixed water, stir until a dough without dry powder is formed, let stand for 15-20 minutes, and keep the standing temperature at 38-40°C;

[0016] S3, biscuit forming:

[0017] Put the dough into a manual dough press, flatten it, and press it into a smooth dough sheet. Then, punch it into biscuit embryos in a forming machine. The biscuit embryos have a smooth surface, clear patterns, no cracks, and no defects.

[0018] S4. Baking:

[0019] Put the biscuit dough into the oven and bake at 150-165℃ for 10-20 minutes;

[0020] S2. Cooling:

[0021] After baking, the biscuits are naturally cooled to 38-40℃ and can be packaged into bags

[0022] Preferably, the thickness of the dough pressed by the noodle pressing machine is ≤3.3 mm.

[0023] Preferably, in step S2, the oven is kept at 40-45°C for 5-10 min.

[0024] After adopting the above structure, the present invention has the following advantages:

[0025] The invention uses wheat germ flour and quinoa flour to be enzymatically hydrolyzed under far infrared light, so that the flour and oil interact to generate toughness, thereby making the dough more elastic. The dough has strong extensibility and toughness, moderate elasticity and plasticity, and is soft and smooth. Secondly, it provides support for the hardness, crispness, chewiness and other taste characteristics of the lotus root flour crackers.

[0026] The nutritional value of herbal biscuits can be significantly increased by adding wheat germ powder and quinoa powder mixed in a certain proportion. Both wheat germ powder and quinoa powder can be used as natural ingredients for anti-aging and skin nourishment. They also have antibacterial, antiviral and antifungal properties and can prevent a variety of infections. It has the effect of nourishing the stomach and is suitable for home or office use. Trehalose has a synergistic effect on the sweetness and flavor of food, can alleviate or mask other unpleasant tastes, reduce astringency and bitterness, and can also enhance the sweetness quality of synthetic sweeteners such as aspartame.

[0027] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent from the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] none DETAILED DESCRIPTION

[0029] Specific embodiments of the present invention will now be mentioned in detail. Although the present invention is described in conjunction with these specific embodiments, it should be appreciated that it is not intended to limit the present invention to these specific embodiments. On the contrary, these embodiments are intended to cover substitutions, changes or equivalent embodiments that may be included in the spirit and scope of the invention defined by the claims. In the following description, a large number of specific details are set forth in order to provide a comprehensive understanding of the present invention. The present invention can be implemented without some or all of these specific details. In other cases, in order not to make the present invention unnecessarily obscure, well-known process operations are not described in detail.

[0030] When used in conjunction with "including," "methods comprising," or similar language in this specification and the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0031] The present invention is further described in detail below in conjunction with the full text.

[0032] In combination with the full text, a lotus root whole flour crispbread includes 60-70g low-gluten flour, 20-30g lotus root whole flour, 2-5g banana powder, 15-20g extract, 3-6g potato flour, 8-12g wheat germ powder, 8-12g quinoa powder, 10-22g water, 15-22g oil, 10-15g trehalose, 5-8g milk powder, 1-4g edible salt, 0.5-2g lecithin, 0.5-1g sodium bicarbonate, and 0.2-0.5g ammonium bicarbonate.

[0033] Including 65g low-gluten flour, 25g lotus root powder, 3g banana powder, 17g extract, 4g potato flour, 10g wheat germ powder and 10g quinoa powder, 20g water, 20g oil, 12g trehalose, 6g milk powder, 2g table salt, 1g lecithin, 0.7g sodium bicarbonate and 0.3g ammonium bicarbonate.

[0034] Described oil is selected from butter or coconut oil.

[0035] A method for making lotus root whole flour crispbread comprises the following steps:

[0036] S1. Pretreatment of raw materials and auxiliary materials:

[0037] Low-gluten flour, lotus root flour, banana flour, potato flour, wheat germ flour and quinoa flour are sieved and set aside. The wheat germ flour and quinoa flour are mixed together, and enzymatically hydrolyzed under far infrared light with a temperature of 30-35°C and a wavelength of 15-17 μm for 1-2 hours to obtain mixed flour. The mixed flour is divided into two parts, and the extract is mixed with water to obtain mixed water, which is also divided into two parts.

[0038] S2. Dough preparation:

[0039] Mix low-gluten flour, lotus root flour, banana flour, potato flour, milk powder and trehalose, put into oven, take out and add one portion of mixed flour, oil, salt and one portion of mixed water at a temperature of 55-65°C, mix and stir until fat floccules, gradually add one portion of mixed water at a temperature of 30-40°C and one portion of mixed flour, add the mixed flour in 5-6 portions, and add sodium bicarbonate, ammonium bicarbonate and lecithin fully dissolved in the mixed water, stir until a dough without dry powder is formed, let stand for 15-20 minutes, and keep the standing temperature at 38-40°C;

[0040] S3, biscuit forming:

[0041] Put the dough into a manual dough press, flatten it, and press it into a smooth dough sheet. Then, punch it into biscuit embryos in a forming machine. The biscuit embryos have a smooth surface, clear patterns, no cracks, and no defects.

[0042] S4. Baking:

[0043] Put the biscuit dough into the oven and bake at 150-165℃ for 10-20 minutes;

[0044] S2. Cooling:

[0045] After baking, the biscuits are naturally cooled to 38-40℃ and can be packaged into bags.

[0046] The thickness of the dough pressed by the dough pressing machine is ≤3.3mm.

[0047] In step S2, the oven is 40-45°C for 5-10 minutes. The present invention adopts the hot powder method to place the flour in a constant temperature environment in advance to reduce the impact of the ambient temperature on the dough temperature, maintain the constant temperature of the dough environment or accurately control the temperature to avoid fluctuations in the dough temperature caused by changes in the ambient temperature. The stirring time is adjusted according to the dough temperature. The stirring time is shorter at high temperatures and longer at low temperatures to ensure the formation of gluten and the uniformity of the dough. The hot powder process uses high temperature to make the flour and oil interact to produce toughness, thereby making the dough more elastic. The requirements for flour are relatively low, and there is no need to use flour with particularly high gluten and high protein content. The flour can maintain good dough elasticity and stability after being heated. The dough has strong extensibility and toughness, moderate elasticity and plasticity, and the dough is soft and smooth. Secondly, it provides support for the hardness, crispness, chewiness and other taste characteristics of lotus root whole flour crackers.

[0048] The formula of the present invention adds wheat germ powder and quinoa powder. The herbal biscuits prepared by mixing the wheat germ powder and quinoa powder in a certain proportion can significantly increase the nutritional value of the biscuits.

[0049] Both wheat germ powder and quinoa powder can be used as natural ingredients for anti-aging and skin nourishment. They also have antibacterial, antiviral and antifungal properties, which can prevent a variety of infections. They have stomach-nourishing effects and are suitable for home or office use.

[0050] The extract is mixed with water and used in two portions to improve the overall taste. The extract is rich in vitamins and minerals, which helps to enhance the nutritional value of biscuits. The extract is mixed with milk powder and used in the dough making, which can make the biscuits softer, crisper and more delicious. The extract also has certain medicinal value, such as invigorating qi, regulating qi and relieving depression, promoting blood circulation and removing blood stasis, etc. These ingredients are good for health.

[0051] The addition of the extract not only enhances the aroma and flavor of the biscuits, but also increases their nutritional value and aesthetics, and has certain health benefits.

[0052] Trehalose is a non-reducing disaccharide composed of two glucose molecules connected by an α,α-1,1 bond, which has many unique functions and applications. In health foods, the effects and benefits of trehalose are mainly reflected in the following aspects:

[0053] Prevent starch aging and protein denaturation: Trehalose can effectively prevent starch aging and protect the protein structure from being destroyed, thereby extending the shelf life of food.

[0054] Enhance taste and improve flavor: Trehalose has a synergistic effect on the sweetness and aroma of food, can alleviate or mask other unpleasant tastes, reduce astringency and bitterness, and can also enhance the sweetness quality of synthetic sweeteners such as aspartame.

[0055] Moisturizing and anti-crystallization: Trehalose has good moisturizing properties and can form a protective film in food to prevent water loss. It also helps prevent the crystallization of sugars in food.

[0056] Nutritional enhancer: Due to its low glycemic index and low calorie properties, trehalose is used as a nutritional enhancer and is suitable for diabetics and other people who need to control blood sugar.

[0057] Promote intestinal health: Trehalose can act as a prebiotic to increase the number and types of probiotics in the intestines, maintain the balance of intestinal flora, and thus promote intestinal health.

[0058] Antioxidant and anti-aging: Trehalose has antioxidant and anti-aging effects, which can help resist the damage of free radicals and delay cell aging.

[0059] Protecting biological macromolecules: Under harsh conditions (such as high temperature, extreme cold, dryness and dehydration, etc.), trehalose can form a special protective film on the cell surface, effectively protecting the structure of biological macromolecules from being destroyed and improving the resistance of biological cells to harsh conditions.

[0060] Prolonging the shelf life of vaccines: Trehalose is also used to extend the shelf life of biological preparations such as vaccines and ensure their stability during storage and transportation.

[0061] The extract comprises one or more combinations of olive oil phenol hydroxytyrosol extract, monk fruit extract or lily extract, and the olive oil phenol hydroxytyrosol extract can improve bioavailability and help reduce the level of oxidized low-density lipoprotein (LDL), thereby being beneficial to cardiovascular health. It has strong antioxidant properties, can remove multiple active oxygen species, and prevent DNA from being damaged by oxidation. Hydroxytyrosol has also been found to inhibit the synthesis of fatty acids and cholesterol, thereby playing a lipid-lowering effect.

[0062] Monk fruit extract is used in sugar-free or low-sugar foods because it is sweet but contains no calories, while providing fiber and other nutrients. Monk fruit extract is hundreds of times sweeter than sucrose and contains no calories. It can replace traditional sugars, reduce extra energy intake, and help control weight and prevent obesity. Monk fruit extract does not cause a significant increase in blood sugar levels and is suitable for diabetics and people who need to control blood sugar.

[0063] Lily extract is widely used in health foods due to its health benefits. Lily extract has the effect of nourishing yin and moistening the lungs, promoting lung metabolism, enhancing body immunity and delaying aging. The protein, amino acids and polysaccharides in lily can improve the body's immunity. In addition, lily polysaccharides have a significant effect on the survival rate of lymphocytes.

[0064] Oil forms an oil film on the surface of protein and starch particles, isolating water penetration and limiting the formation of gluten, thereby reducing the elasticity of the dough, controlling the swelling of gluten, improving plasticity, and shortening the mixing time. Oil can also make the biscuits have clear patterns and smooth shapes, enhance the flavor and fragrance, and enhance the lubrication effect.

[0065] Edible salt can adjust the flavor of the product. Adding a small amount of salt to sweet and thin biscuits can improve the simple sweetness of sugar, make the product taste delicious, promote gluten formation and strengthen gluten strength.

[0066] Sodium bicarbonate and ammonium bicarbonate are used as leavening agents, which can effectively leaven and loosen the products during baking.

[0067] Lecithin can emulsify, disperse, stabilize and toughen. Soy lecithin can be used as a substitute for egg yolk to reduce the cholesterol and fat content in the product.

[0068] Embodiment 1:

[0069] A lotus root powder crispbread, comprising 65g low-gluten flour, 25g lotus root powder, 3g banana powder, 17g olive oil phenol hydroxytyrosol extract, 4g potato powder, 10g wheat germ powder, 10g quinoa powder, 20g water, 20g coconut oil, 12g trehalose, 6g milk powder, 2g edible salt, 1g lecithin, 0.7g sodium bicarbonate, and 0.3g ammonium bicarbonate;

[0070] The production method is as follows.

[0071] S1. Pretreatment of raw materials and auxiliary materials:

[0072] Low-gluten flour, lotus root flour, banana flour, potato flour, wheat germ flour, and quinoa flour are sifted and set aside, the wheat germ flour and quinoa flour are mixed together to form a mixed flour, and the mixed flour is enzymatically hydrolyzed under far-infrared light with a wavelength of 17 μm for 2 hours to obtain a mixed flour, the mixed flour is divided into two, the extract is mixed with water to obtain a mixed water and divided into two;

[0073] S2. Dough preparation:

[0074] Mix low-gluten flour, lotus root flour, banana flour, potato flour, milk powder and trehalose, put into an oven, heat at 40°C for 5 min, take out and add one portion of mixed flour, oil, salt and one portion of mixed water at 60°C, mix and stir until fat floccules, gradually add one portion of mixed water at 30°C and one portion of mixed flour, add the mixed flour in 5 portions, and add sodium bicarbonate, ammonium bicarbonate and lecithin fully dissolved in the mixed water, stir until a dough without dry powder is formed, let stand for 15 min, and keep the standing temperature at 38°C;

[0075] S3, biscuit forming:

[0076] Put the dough into a manual dough press and flatten it to a thickness of 2mm. Press the dough into a flat and smooth sheet and punch it into biscuit embryos in a forming machine. The surface of the biscuit embryos is smooth, with clear patterns, no cracks, and no defects.

[0077] S4. Baking:

[0078] Put the biscuit dough into the oven and bake at 160℃ for 15 minutes;

[0079] S2. Cooling:

[0080] After baking, the biscuits are naturally cooled to 39°C and can be packaged into bags.

[0081] Embodiment 2:

[0082] A lotus root powder crispbread comprises 60g of low-gluten flour, 20g of lotus root powder, 2g of banana powder, 15g of monk fruit extract, 3g of potato powder, 8g of wheat germ powder, 8g of quinoa powder, 10g of water, 15g of coconut oil, 10g of trehalose, 5g of milk powder, 2g of edible salt, 0.7g of lecithin, 0.8g of sodium bicarbonate and 0.3g of ammonium bicarbonate.

[0083] A method for making lotus root whole flour crispbread comprises the following steps:

[0084] S1. Pretreatment of raw materials and auxiliary materials:

[0085] Low-gluten flour, lotus root flour, banana flour, potato flour, wheat germ flour and quinoa flour are sieved and set aside. The wheat germ flour and quinoa flour are mixed together, and enzymatically hydrolyzed under far-infrared light with a temperature of 35°C and a wavelength of 16 μm for 2 hours to obtain mixed flour. The mixed flour is divided into two parts, and the extract is mixed with water to obtain mixed water, which is also divided into two parts.

[0086] S2. Dough preparation:

[0087] Mix low-gluten flour, lotus root flour, banana flour, potato flour, milk powder and trehalose, put into an oven at 40°C for 5 minutes, take out and add one portion of mixed flour, coconut oil, salt and one portion of mixed water at a temperature of 55°C, mix and stir until fat floccules, gradually add one portion of mixed water at a temperature of 35°C and one portion of mixed flour, add the mixed flour in 5 times, and add sodium bicarbonate, ammonium bicarbonate and lecithin fully dissolved in the mixed water, stir until a dough without dry powder is formed, let it stand for 15 minutes, and keep the standing temperature at 38°C;

[0088] S3, biscuit forming:

[0089] The dough is put into a manual dough pressing machine, flattened, pressed into a smooth dough sheet, and a biscuit mold is used to punch the dough sheet into a shape that meets the requirements to obtain a biscuit embryo with a smooth surface, clear patterns, no cracks, and no defects;

[0090] S4. Baking:

[0091] Put the biscuit dough into the oven and bake at 160℃ for 15 minutes;

[0092] S2. Cooling:

[0093] After baking, the biscuits are naturally cooled to 38°C and can be packaged into bags.

[0094] Embodiment three:

[0095] A lotus root powder crispbread comprises 70g low-gluten flour, 30g lotus root powder, 5g banana powder, 20g lily extract, 6g potato powder, 12g wheat germ powder, 12g quinoa powder, 22g water, 22g butter, 15g trehalose, 8g milk powder, 4g edible salt, 1.5g lecithin, 0.8g sodium bicarbonate and 0.4g ammonium bicarbonate.

[0096] A method for making lotus root whole flour crispbread comprises the following steps:

[0097] S1. Pretreatment of raw materials and auxiliary materials:

[0098] Low-gluten flour, lotus root flour, banana flour, potato flour, wheat germ flour and quinoa flour are sieved and set aside. The wheat germ flour and quinoa flour are mixed together, and enzymatically hydrolyzed under far-infrared light with a temperature of 30°C and a wavelength of 15 μm for 1 hour to obtain a mixed flour. The mixed flour is divided into two parts, and the extract is mixed with water to obtain mixed water, which is also divided into two parts.

[0099] S2. Dough preparation:

[0100] Mix low-gluten flour, lotus root flour, banana flour, potato flour, milk powder and trehalose, put into an oven at 40°C for 5 minutes, take out and add one portion of mixed flour, butter, salt and one portion of mixed water at a temperature of 65°C, mix and stir until fat floccules, gradually add one portion of mixed water at a temperature of 30°C and one portion of mixed flour, add the mixed flour in 6 portions, and add sodium bicarbonate, ammonium bicarbonate and lecithin fully dissolved in the mixed water, stir until a dough without dry powder is formed, let it stand for 20 minutes, and keep the standing temperature at 40°C;

[0101] S3, biscuit forming:

[0102] The dough is put into a manual dough pressing machine, flattened, pressed into a smooth dough sheet, and a biscuit mold is used to punch the dough sheet into a shape that meets the requirements to obtain a biscuit embryo with a smooth surface, clear patterns, no cracks, and no defects;

[0103] S4. Baking:

[0104] Put the biscuit dough into the oven and bake at 162℃ for 18 minutes;

[0105] S2. Cooling:

[0106] After baking, the biscuits are naturally cooled to 38°C and can be packaged into bags.

[0107] Comparative Example 1 and Comparative Example 2:

[0108] The formula of Example 1 was used as the standard (wherein wheat germ powder, quinoa powder and extract were omitted), white sugar and zero-calorie sugar were added in the same proportion to replace trehalose, and they were baked under the same conditions and cooled naturally for 30 minutes. The sensory evaluation was used as the evaluation index to screen out the most suitable sugar.

[0109] By conducting sensory evaluation on the color, smell, taste and crispness of lotus root biscuits with different sugars, it can be seen that trehalose has the highest sensory score, indicating that the lotus root biscuits made with trehalose are highly accepted by the public. Through comprehensive consideration of sensory evaluation, trehalose was determined to be the next experiment.

[0110] Evaluation Criteria Table

[0111]

[0112] Embodiment 4:

[0113] According to the above experimental feedback, it is necessary to reduce the amount of sugar, add milk powder, and add oil. Three levels of four factors, trehalose, milk powder, oil, and blank column, were selected for L9(3 4 ) Orthogonal experiment. This experiment was conducted nine times in total, and the best solution was calculated based on the results. The experimental factors and level design of lotus root biscuits are shown in the table.

[0114] Lotus root biscuits experimental factors and level design table

[0115]

[0116] Trial plan

[0117]

[0118] According to the orthogonal test results, the order of influence on biscuit flavor is: oil > milk powder > sugar. Therefore, the optimal formula combination is A1B1C3, that is, the amount of trehalose added is 12g, the amount of milk powder added is 6g, and the amount of vegetable oil added is 20g.

[0119] According to the test standards, eight students were invited to conduct sensory evaluation, and the optimal formula combination was obtained as A3B1C3, that is, the added amount of trehalose was 20g, the added amount of milk powder was 6g, and the added amount of oil was 20g.

[0120] The comparative examples 1 and 2 have not been modified, resulting in a hard and rough taste, and cracks on the surface. The embodiment adopted by the present invention modifies the mixed powder, improves the taste of the biscuits, makes the biscuits delicate and not rough, and has no cracks on the surface, greatly improving the appearance quality of the biscuits.

[0121] The biscuits produced according to the recipe have moderate sweetness, crisp texture, special taste of lotus root and fragrance of rose.

[0122] The present invention and its embodiments are described above, and such description is not restrictive. What is shown in the full text is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A lotus root flour crispbread, characterized in that: Including 60-70g low-gluten flour, 20-30g lotus root powder, 2-5g banana powder, 15-20g extract, 3-6g potato flour, 8-12g wheat germ powder, 8-12g quinoa powder, 10-22g water, 15-22g oil, 10-15g trehalose, 5-8g milk powder, 1-4g table salt, 0.5-2g lecithin, 0.5-1g sodium bicarbonate, and 0.2-0.5g ammonium bicarbonate.

2. The lotus root flour crispbread according to claim 1, characterized in that: Including 65g low-gluten flour, 25g lotus root powder, 3g banana powder, 17g extract, 4g potato flour, 10g wheat germ powder and 10g quinoa powder, 20g water, 20g oil, 12g trehalose, 6g milk powder, 2g table salt, 1g lecithin, 0.7g sodium bicarbonate and 0.3g ammonium bicarbonate.

3. The lotus root flour crispbread according to claim 1 or 2, characterized in that: Described oil is selected from butter or coconut oil.

4. The lotus root flour crispbread according to claim 1 or 2, characterized in that: The extract comprises one or a combination of olive oil phenol hydroxytyrosol extract, monk fruit extract or lily extract.

5. A method for making lotus root whole flour crackers, characterized in that: The following steps are involved: S1. Pretreatment of raw materials and auxiliary materials: Low-gluten flour, lotus root flour, banana flour, potato flour, wheat germ flour and quinoa flour are sieved and set aside. The wheat germ flour and quinoa flour are mixed together, and enzymatically hydrolyzed under far infrared light with a temperature of 30-35°C and a wavelength of 15-17 μm for 1-2 hours to obtain mixed flour. The mixed flour is divided into two parts, and the extract is mixed with water to obtain mixed water, which is also divided into two parts. S2. Dough preparation: Mix low-gluten flour, lotus root flour, banana flour, potato flour, milk powder and trehalose, put into oven, take out and add one portion of mixed flour, oil, salt and one portion of mixed water at a temperature of 55-65°C, mix and stir until fat floccules, gradually add one portion of mixed water at a temperature of 30-40°C and one portion of mixed flour, add the mixed flour in 5-6 portions, and add sodium bicarbonate, ammonium bicarbonate and lecithin fully dissolved in the mixed water, stir until a dough without dry powder is formed, let stand for 15-20 minutes, and keep the standing temperature at 38-40°C; S3, biscuit forming: The dough is put into a manual dough pressing machine, flattened, pressed into a smooth dough sheet, and a biscuit mold is used to punch the dough sheet into a shape that meets the requirements to obtain a biscuit embryo with a smooth surface, clear patterns, no cracks, and no defects; S4. Baking: Put the biscuit dough into the oven and bake at 150-165℃ for 10-20 minutes; S2. Cooling: After baking, the biscuits are naturally cooled to 38-40℃ and can be packaged into bags.

6. The method for making lotus root flour crispbread according to claim 5, characterized in that: The thickness of the dough pressed by the dough pressing machine is ≤3.3mm.

7. The method for making lotus root flour crispbread according to claim 5, characterized in that: In step S2, the oven is kept at 40-45°C for 5-10 minutes.

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