Novel lotus seed biscuit with marine flavor and preparation method thereof

Abstract

The invention provides a novel sea-flavor lotus seed biscuit and a preparation method thereof, and relates to the technical field of food. The novel lotus seed biscuits with the ocean flavor are prepared from the following raw materials in parts by weight: 600 to 1200 parts of butter, 620 to 890 parts of powdered sugar, 6 to 10 parts of salt, 350 to 500 parts of eggs, 12 to 18 parts of baking soda, 1500 to 2500 parts of low-gluten flour, 50 to 200 parts of lotus seed powder and 50 to 200 parts of seaweed meal. The seaweed meal is selected from at least one of ulva powder, kelp powder and laver powder, and the grain size of the seaweed meal is 120-150 meshes; uniformly stirring the butter and the powdered sugar, uniformly stirring the butter and the powdered sugar with the salt, the eggs, the baking soda, the low-gluten flour, the lotus seed powder and the seaweed meal, and finally baking the mixture at 130-160 DEG C for 15-25 minutes to obtain the novel lotus seed biscuits with the marine flavor. The lotus seed biscuit has rich fragrance, crisp taste and good chewing palatability.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a novel lotus seed biscuit with ocean flavor and a preparation method thereof. Background Art

[0002] Traditional biscuits are mainly made of carbohydrates such as flour, sugar, and oil. They lack nutrients such as protein, dietary fiber, vitamins, and minerals. They are nutritionally monotonous and cannot meet the needs of modern consumers for healthy diets. In order to improve the taste and extend the shelf life, more sugar and oil are often added to traditional biscuits. Although this high-sugar and high-fat formula makes biscuits more delicious, long-term consumption may have adverse effects on health, such as increasing the risk of chronic diseases such as obesity and diabetes. Traditional biscuits tend to have a single flavor. As consumers' taste preferences diversify, biscuits with a single flavor cannot meet consumer needs.

[0003] Therefore, it is necessary to prepare a novel biscuit with good taste, good palatability, unique flavor and rich nutrition. Chinese invention patent CN107494669A discloses a passion fruit flavor health biscuit and a preparation method thereof, wherein the passion fruit flavor health biscuit is mainly prepared by the following raw materials in parts by weight: 150-220 parts of low-gluten flour, 90-160 parts of taro powder, 50-100 parts of passion fruit, 50-80 parts of yam, 30-60 parts of lotus seeds, 8-15 parts of wolfberry, 10-15 parts of ganoderma lucidum, 5-12 parts of rose, 5-10 parts of wild chrysanthemum, 6-10 parts of kudzu root, 10-20 parts of kelp, 10-15 parts of black fungus, 5-10 parts of corn silk, 10-15 parts of sucralose and 20-30 parts of eggs. The health biscuit enriches the taste of the biscuit by adding passion fruit and rose, making the biscuit taste fresh and fragrant.

[0004] Chinese invention patent CN104255864A discloses a blood-tonifying, qi-invigorating and nourishing biscuit and its preparation method. The biscuit product is made of the following raw materials in parts by weight: 20-25 parts of cereal flour, 160-170 parts of low-gluten flour, 80-90 parts of butter, 40-45 parts of oatmeal, 60-70 parts of egg liquid, 6-7 parts of lotus seeds, 5-6 parts of peas, 3-4 parts of white fungus, 5-6 parts of turtle, 7-8 parts of melon seeds, 10-11 parts of coconut granules, 5-6 parts of papaya juice, 8-9 parts of leek, 25-30 parts of donkey-hide gelatin, 3-4 parts of angelica, 2-3 parts of astragalus, 4-5 parts of longan, 2-3 parts of black blood vine, 1-2 parts of windmill vine and 9-10 parts of nutritional additives. The surface of the biscuit of the invention is coated with oatmeal, and then fried, the color is golden and beautiful, and it has a unique flavor. Although there are many biscuit products with different tastes and flavors, most of them still have ordinary fruit, floral, cereal or sweet tastes, and there is little research on marine flavor biscuits.

[0005] Marine-flavored biscuits often require the addition of marine ingredients. If the marine ingredients are not added properly, the biscuits will have a distinct fishy smell or other peculiar smell. In addition, due to the unreasonable selection and matching of the ingredients, the product tastes monotonous and lacks aroma and multi-layered taste. If the marine ingredients are heated to remove the fishy smell, it is easy to cause the loss of nutrients, and the marine flavor will become weaker or even disappear. Summary of the invention

[0006] In view of the problems existing in the prior art, the present invention provides a novel lotus seed biscuit with ocean flavor and a preparation method thereof. Lotus seeds, seaweed, butter and low-gluten flour are combined with each other. The biscuit product not only has the aroma of lotus seeds and the appropriate seaweed flavor, but also improves the dietary fiber content of the product. The surface of the baked biscuit is golden in color, free of bubbles, cracks or damages, and has a crisp taste. The chain biscuit of the present invention has a brand-new rich aroma of ocean flavor, satisfies the pursuit of fresh and unique taste, and has good palatability when chewed in the mouth.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0008] On the one hand, the present invention provides a novel lotus seed biscuit with ocean flavor. The raw materials include, by weight, 600-1200 parts of butter, 620-890 parts of powdered sugar, 6-10 parts of salt, 350-500 parts of eggs, 12-18 parts of baking soda, 1500-2500 parts of low-gluten flour, 50-200 parts of lotus seed powder and 50-200 parts of seaweed powder.

[0009] Preferably, the raw materials of the novel lotus seed biscuits with ocean flavor include, by weight: 700-1100 parts of butter, 700-800 parts of powdered sugar, 7-9 parts of salt, 380-450 parts of eggs, 13-17 parts of baking soda, 1800-2200 parts of low-gluten flour, 60-140 parts of lotus seed powder and 70-150 parts of seaweed powder.

[0010] Further preferably, the raw materials of the novel lotus seed biscuits with ocean flavor include, by weight: 800-1000 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 80-120 parts of lotus seed powder and 80-120 parts of seaweed powder.

[0011] More preferably, the raw materials of the novel lotus seed biscuits with ocean flavor include, by weight: 870 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 100 parts of lotus seed powder and 100 parts of seaweed powder.

[0012] Preferably, the weight ratio of the butter to the low-gluten flour is 800-1000:2000.

[0013] Further preferably, the weight ratio of the butter to the low-gluten flour is 870:2000.

[0014] Preferably, the weight ratio of the lotus seed powder to the low-gluten flour is 60-140:2000.

[0015] Further preferably, the weight ratio of the lotus seed powder to the low-gluten flour is 80-120:2000.

[0016] More preferably, the weight ratio of the lotus seed powder to the low-gluten flour is 100:2000.

[0017] Preferably, the seaweed powder is selected from at least one of ulva powder, kelp powder and laver powder.

[0018] Further preferably, the seaweed powder is Ulva powder.

[0019] Preferably, the weight ratio of the seaweed powder to the low-gluten flour is 70-150:2000.

[0020] Further preferably, the weight ratio of the seaweed powder to the low-gluten flour is 80-120:2000.

[0021] More preferably, the weight ratio of the seaweed powder to the low-gluten flour is 100:2000.

[0022] Preferably, the weight ratio of the butter, low-gluten flour, lotus seed powder and seaweed powder is 700-1100:1800-2200:60-140:70-150.

[0023] Further preferably, the weight ratio of the butter, low-gluten flour, lotus seed powder and seaweed powder is 800-1000:2000:80-120:80-120.

[0024] More preferably, the weight ratio of the butter, low-gluten flour, lotus seed powder and seaweed powder is 870:2000:100:100.

[0025] Preferably, the particle size of the seaweed powder is 120-150 mesh.

[0026] Further preferably, the particle size of the seaweed powder is 130 mesh.

[0027] Preferably, the particle size of the lotus seed powder is 120-150 meshes.

[0028] On the other hand, the present invention provides a method for preparing a novel lotus seed biscuit with ocean flavor, comprising the steps of:

[0029] S1. Mix butter and powdered sugar evenly to obtain mixture 1;

[0030] S2, mixing mixture 1 with salt, eggs, baking soda, low-gluten flour, lotus seed powder and seaweed powder to obtain mixture 2;

[0031] S3, the mixture 2 is extruded into a shape, and baked at 130-160° C. for 15-25 min to obtain a novel lotus seed biscuit with ocean flavor.

[0032] Preferably, in step S3, the baking temperature is 150° C. and the baking time is 20 min.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] 1. The lotus seed biscuits prepared by using specific amounts of butter, low-gluten flour, lotus seed powder and seaweed powder have a new and rich aroma of marine flavor, and have obvious marine flavor without pungent fishy smell; the chain biscuit product of the present invention has a high dietary fiber content and rich alginate content.

[0035] 2. The lotus seed biscuits of the present invention are prepared by specific baking temperature and baking time, have uniform color, no bubbles, cracks or damage on the surface, have a crisp taste, good palatability when chewed in the mouth, and have no bad taste such as sticking to teeth, sticking to the mouth, getting stuck in the throat, or making the throat ache. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a picture of the novel lotus seed biscuit with ocean flavor prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0037] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is merely an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0038] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meanings as those generally understood by those of ordinary skill in the art to which the present invention belongs.

[0039] The present invention is further described below by way of specific examples. Unless otherwise specified, the various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels.

[0040] In the following examples, the low-gluten flour was purchased from COFCO Haijia (Xiamen) Flour Co., Ltd., with 21% gluten, 13.5% moisture and 0.37% ash. The raw materials of the present invention and products from different manufacturers have no significant effect on the effect.

[0041] Example 1

[0042] A novel lotus seed biscuit with ocean flavor comprises the following raw materials by weight: 870 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 100 parts of lotus seed powder and 100 parts of ulva powder.

[0043] The particle size of the lotus seed powder is 150 meshes; the particle size of the ulva powder is 130 meshes.

[0044] The preparation method of the novel lotus seed biscuit with ocean flavor is as follows:

[0045] S1. Mix butter and powdered sugar evenly to obtain mixture 1;

[0046] S2, mixing mixture 1 with salt, eggs, baking soda, low-gluten flour, lotus seed powder and ulva powder to obtain mixture 2;

[0047] S3. Mixture 2 is extruded into a shape and baked at 150° C. for 20 min to obtain a novel lotus seed biscuit with ocean flavor.

[0048] Example 2

[0049] A novel lotus seed biscuit with ocean flavor comprises the following raw materials by weight: 800 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 80 parts of lotus seed powder and 80 parts of ulva powder.

[0050] The particle size of the lotus seed powder is 150 meshes; the particle size of the ulva powder is 130 meshes.

[0051] The preparation method of the novel lotus seed biscuits with ocean flavor is the same as that of Example 1.

[0052] Example 3

[0053] A novel lotus seed biscuit with ocean flavor comprises the following raw materials by weight: 1000 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 120 parts of lotus seed powder and 120 parts of ulva powder.

[0054] The particle size of the lotus seed powder is 150 meshes; the particle size of the ulva powder is 130 meshes.

[0055] The preparation method of the novel lotus seed biscuits with ocean flavor is the same as that of Example 1.

[0056] Example 4

[0057] A novel lotus seed biscuit with ocean flavor comprises the following raw materials by weight: 700 parts of butter, 700 parts of powdered sugar, 7 parts of salt, 380 parts of eggs, 13 parts of baking soda, 1800 parts of low-gluten flour, 60 parts of lotus seed powder and 70 parts of ulva powder.

[0058] The particle size of the lotus seed powder is 150 meshes; the particle size of the ulva powder is 150 meshes.

[0059] The preparation method of the novel lotus seed biscuit with ocean flavor is as follows:

[0060] S1. Mix butter and powdered sugar evenly to obtain mixture 1;

[0061] S2, mixing mixture 1 with salt, eggs, baking soda, low-gluten flour, lotus seed powder and ulva powder to obtain mixture 2;

[0062] S3, the mixture 2 is extruded into a shape, and baked at 130° C. for 25 min to obtain a novel lotus seed biscuit with ocean flavor.

[0063] Example 5

[0064] A novel lotus seed biscuit with ocean flavor comprises the following raw materials by weight: 1100 parts of butter, 800 parts of powdered sugar, 9 parts of salt, 450 parts of eggs, 17 parts of baking soda, 1200 parts of low-gluten flour, 140 parts of lotus seed powder and 150 parts of ulva powder.

[0065] The particle size of the lotus seed powder is 120 meshes; the particle size of the ulva powder is 120 meshes.

[0066] The preparation method of the novel lotus seed biscuit with ocean flavor is as follows:

[0067] S1. Mix butter and powdered sugar evenly to obtain mixture 1;

[0068] S2, mixing mixture 1 with salt, eggs, baking soda, low-gluten flour, lotus seed powder and ulva powder to obtain mixture 2;

[0069] S3, the mixture 2 is extruded into a shape, and baked at 160° C. for 15 min to obtain a novel lotus seed biscuit with ocean flavor.

[0070] Example 6

[0071] The difference from Example 1 is that the ulva powder is replaced with kelp powder. The rest is the same as Example 1.

[0072] Example 7

[0073] The difference from Example 1 is that the ulva powder is replaced with laver powder. The rest is the same as Example 1.

[0074] Comparative Example 1

[0075] The difference from Example 1 is that the weight proportions of raw materials of the lotus seed biscuits are different.

[0076] The raw materials of lotus seed biscuits are as follows: 1400 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 250 parts of lotus seed powder and 30 parts of ulva powder.

[0077] The rest are the same as in Example 1.

[0078] Comparative Example 2

[0079] The difference from Example 1 is that the weight proportions of raw materials of the lotus seed biscuits are different.

[0080] The raw materials of lotus seed biscuits, measured by weight, include: 500 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 100 parts of lotus seed powder and 250 parts of ulva powder.

[0081] The rest are the same as in Example 1.

[0082] Comparative Example 3

[0083] Different from Example 1, the particle size of the lotus seed powder is 50 mesh, and the particle size of the ulva powder is 100 mesh.

[0084] The rest are the same as in Example 1.

[0085] Comparative Example 4

[0086] The difference from Example 1 is that the Ulva powder is replaced by Sargassum powder.

[0087] The rest are the same as in Example 1.

[0088] Comparative Example 5

[0089] Different from Example 1, the preparation method of the lotus seed biscuits is different.

[0090] The preparation method of lotus seed biscuits is as follows:

[0091] S1. Mix butter and powdered sugar evenly to obtain mixture 1;

[0092] S2, mixing mixture 1 with salt, eggs, baking soda, low-gluten flour, lotus seed powder and ulva powder to obtain mixture 2;

[0093] S3, the mixture 2 is extruded into a shape, and baked at 170° C. for 20 min to obtain a novel lotus seed biscuit with ocean flavor.

[0094] The rest are the same as in Example 1.

[0095] Test 1 Sensory evaluation

[0096] The sensory evaluation panel is composed of 11 food evaluation professionals. After eliminating interference from other factors, they give a comprehensive evaluation of four aspects: taste and flavor, appearance and color, crispness, and purchase intention, and the result is the total score.

[0097] The sensory evaluation scoring criteria for lotus seed biscuits are shown in Table 1.

[0098] Table 1

[0099]

[0100]

[0101] The sensory evaluation scores of the lotus seed biscuits prepared in each embodiment and each comparative example are shown in Table 2.

[0102] Table 2

[0103] Taste and flavor Appearance and color Crispness Purchase intention Example 1 52 55 53 55 Example 2 46 47 50 49 Example 3 48 49 51 50 Example 4 47 46 45 44 Example 5 45 44 46 45 Example 6 50 53 49 51 Example 7 49 52 50 50 Comparative Example 1 24 29 33 31 Comparative Example 2 22 23 13 16 Comparative Example 3 30 34 35 34 Comparative Example 4 14 35 43 20 Comparative Example 5 25 13 26 25

[0104] The lotus seed biscuits prepared in the embodiment of the present invention have no undesirable tastes such as sticking to teeth, sticking to the mouth, getting stuck in the throat, or sore throat after being eaten; the lotus seed biscuits have obvious marine flavor and light fishy smell, and also have strong lotus seed aroma; the lotus seed biscuits have uniform color and attractive luster, no bubbles, cracks or damage on the surface, and the biscuits are moderate in height and crisp; and people are highly willing to buy them.

[0105] In the lotus seed biscuits prepared in Comparative Example 1, the addition amounts of butter and lotus seed powder are too much, resulting in a low height of the biscuits and a slightly burnt surface; after consumption, there is an undesirable taste of sticking to teeth and sticking in the mouth; and when the addition amount of Ulva powder is not within the scope of the present invention, the taste is worsened, the marine flavor of Ulva is not obvious, or even no marine flavor.

[0106] The lotus seed biscuits prepared in Comparative Example 2 have too little butter added, resulting in a poor taste, a slag taste, a stuck throat, and a sore throat; a hard taste after consumption, a heavy powdery feeling; a burnt surface, a light luster, bubbles, cracks or damage. When the amount of Ulva powder added is not within the range of the present invention, the taste is poor and the fishy smell is heavy.

[0107] The lotus seed powder and ulva powder of Comparative Example 3 have large particle sizes and cannot be well mixed with ingredients such as low-gluten flour, resulting in a lighter surface color, bubbles and damage after baking; there is a granular feel after eating, and the marine flavor is not obvious.

[0108] In comparative example 4, after replacing Ulva powder with Sargassum powder, the prepared lotus seed biscuits had a distinct marine flavor, but had a strong fishy smell and were difficult to swallow. Therefore, not all biscuits prepared from seaweed materials have good sensory evaluation.

[0109] In Comparative Example 5, the baking temperature was changed, and the surface of the prepared lotus seed biscuits was burnt and dull, and the taste was hard and hoarse, with a large number of cracks.

[0110] Test 2: Physical property testing

[0111] The hardness, chewiness and resilience of the biscuits of each embodiment and comparative example were tested using a texture analyzer. The test results are shown in Table 3.

[0112] Detection parameters:

[0113] Pre-test speed: 2.0mm / s, to ensure that the probe has enough buffer time before contacting the biscuit sample. Test speed: 1.0mm / s, to ensure that the probe is evenly stressed during the test and fully reflect the texture characteristics of the biscuit sample. Post-test speed: 1.0mm / s.

[0114] During the test, ensure that the probe completely pierces the biscuit sample; Probe type: 2mm cylindrical probe; Test distance: greater than the height of the biscuit sample, ensure that the probe completely pierces the biscuit.

[0115] Table 3

[0116] Hardness(g) Chewability Responsiveness Example 1 1187 192 0.56 Example 2 1245 197 0.52 Example 3 1214 195 0.53 Example 4 1382 201 0.48 Example 5 1370 205 0.48 Example 6 1281 211 0.50 Example 7 1242 197 0.52 Comparative Example 1 1410 250 0.47 Comparative Example 2 1563 282 0.41 Comparative Example 3 1473 251 0.45 Comparative Example 4 1396 234 0.48 Comparative Example 5 1500 263 0.43

[0117] The hardness test results show that the biscuit samples of Examples 1 to 7 have moderate hardness, while the biscuits of the comparative example generally have higher hardness, which is consistent with the crispness results measured in the previous sensory evaluation.

[0118] A high chewiness value means that the force and time required for chewing the biscuit in the mouth are greater, which means that the biscuit needs more force and time to break and digest during chewing; a low chewiness means good dissolving property. The chain biscuits of the embodiment of the present invention have better dissolving property and excellent taste.

[0119] When the addition amount of butter, lotus seed powder and ulva powder, as well as the baking temperature and time are controlled within the technical parameter range of the present invention, the lotus seed biscuits have a marine flavor and a good taste. Otherwise, the texture and flavor of the biscuits will be obviously defective.

[0120] The preparation method of the present invention can effectively improve the quality of lotus seed biscuits, so that they can reach higher standards in taste, flavor and appearance. Through texture analysis, it can be further seen that the lotus seed biscuits of the present invention have higher resilience. For foods such as biscuits, good resilience means that during chewing, the biscuits can maintain a certain structural integrity, which indicates that their internal structure has good elasticity and toughness and will not easily break into small pieces, thereby providing a better taste experience. This feature not only improves the consumer's eating experience, but also extends the shelf life of the product, and the biscuits are not easy to break during packaging and transportation.

[0121] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A novel lotus seed biscuit with ocean flavor, characterized in that: The raw materials, measured by weight, include: 600-1200 parts of butter, 620-890 parts of powdered sugar, 6-10 parts of salt, 350-500 parts of eggs, 12-18 parts of baking soda, 1500-2500 parts of low-gluten flour, 50-200 parts of lotus seed powder and 50-200 parts of seaweed powder.

2. The novel lotus seed biscuit with ocean flavor according to claim 1, characterized in that: The raw materials, measured by weight, include: 700-1100 parts of butter, 700-800 parts of powdered sugar, 7-9 parts of salt, 380-450 parts of eggs, 13-17 parts of baking soda, 1800-2200 parts of low-gluten flour, 60-140 parts of lotus seed powder and 70-150 parts of seaweed powder.

3. The novel lotus seed biscuit with ocean flavor according to claim 2, characterized in that: The raw materials, measured by weight, include: 800-1000 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 80-120 parts of lotus seed powder and 80-120 parts of seaweed powder.

4. The novel lotus seed biscuit with ocean flavor according to claim 3, characterized in that: The raw materials in parts by weight include: 870 parts of butter, 780 parts of powdered sugar, 8 parts of salt, 420 parts of eggs, 15 parts of baking soda, 2000 parts of low-gluten flour, 100 parts of lotus seed powder and 100 parts of seaweed powder.

5. The novel lotus seed biscuit with ocean flavor according to claim 1, characterized in that: The weight ratio of the butter to the low-gluten flour is 800-1000:2000, and the weight ratio of the butter to the low-gluten flour is preferably 870:2000; the weight ratio of the lotus seed powder to the low-gluten flour is 60-140:2000, and the weight ratio of the lotus seed powder to the low-gluten flour is preferably 80-120:2000; the weight ratio of the seaweed powder to the low-gluten flour is 70-150:2000, and the weight ratio of the seaweed powder to the low-gluten flour is preferably 80-120:2000.

6. The novel lotus seed biscuit with ocean flavor according to claim 1, characterized in that: The weight ratio of the butter, low-gluten flour, lotus seed powder and seaweed powder is 700-1100:1800-2200:60-140:70-150; preferably, the weight ratio of the butter, low-gluten flour, lotus seed powder and seaweed powder is 800-1000:2000:80-120:80-120.

7. The novel lotus seed biscuit with ocean flavor according to any one of claims 1 to 4, characterized in that: The seaweed powder is selected from at least one of ulva powder, kelp powder and laver powder.

8. The novel lotus seed biscuit with ocean flavor according to any one of claims 1 to 4, characterized in that: The particle size of the seaweed powder is 120-150 meshes.

9. The method for preparing the novel lotus seed biscuit with ocean flavor according to any one of claims 1 to 8, characterized in that: Includes steps: S1. Mix butter and powdered sugar evenly to obtain mixture 1; S2, mixing mixture 1 with salt, eggs, baking soda, low-gluten flour, lotus seed powder and seaweed powder to obtain mixture 2; S3, the mixture 2 is extruded into a shape, and baked at 130-160° C. for 15-25 min to obtain a novel lotus seed biscuit with ocean flavor.

10. The preparation method according to claim 9, characterized in that: In step S3, the baking temperature is 150° C. and the baking time is 20 minutes.

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