Radix puerariae whole powder crackers and making method thereof

Abstract

The invention relates to radix puerariae whole flour crackers and a making method thereof, and belongs to the technical field of foods.A hot flour method is adopted, flour is placed in a constant-temperature environment in advance, so that the influence of the environment temperature on the flour temperature is reduced, and the dough kneading environment is kept constant or the temperature is accurately controlled; the dough has strong extensibility and toughness, moderate elasticity and plasticity, and is soft and smooth. Secondly, support is provided for the taste characteristics of hardness, crispness, chewiness and the like of the radix puerariae whole powder crackers. The custard powder and the mint powder are added and mixed according to a certain proportion to prepare the medicinal and edible traditional Chinese medicinal material biscuits, and the nutritive value of the biscuits can be remarkably increased. Glulo is rich in various plant chemical substances and has the effects of resisting cancer, regulating immunity and the like; the mint has the effects of clearing away heat and toxic materials, diminishing inflammation and relieving pain. Research shows that the taste and flavor of the biscuit can be effectively improved by adding the gemloba stem powder, the mint leaf powder and the herbal medicine powder into the dough, and the nutritional value of the biscuit cannot be affected.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a kudzu root powder 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] Pueraria root is a traditional plant that can be used as both medicine and food. It is rich in pueraria flavonoids, cellulose, essential amino acids for the human body and mineral elements. It can improve blood circulation in the brain, and has obvious effects on lowering blood lipids, blood pressure, blood sugar, assisting in the treatment of coronary heart disease, angina pectoris, neuralgia, and regulating endocrine.

[0004] The invention mainly studies the optimal method for making kudzu root powder 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 kudzu root powder 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 kudzu root powder crispbread comprises 60-70g of low-gluten flour, 20-30g of kudzu root powder, 2-5g of mulberry leaf powder, 15-20g of rose extract, 3-6g of tuckahoe powder, 8-12g of custard powder, 8-12g of mint powder, 10-22g of water, 15-22g of oil, 10-15g of powdered sugar, 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 kudzu root powder, 3g mulberry leaf powder, 17g rose extract, 4g poria powder, 10g custard powder and 10g mint powder, 20g water, 20g oil, 12g powdered sugar, 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] A method for making kudzu root powder crispbread comprises the following steps:

[0011] S1. Pretreatment of raw materials and auxiliary materials:

[0012] Sift the low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, custard powder and mint powder and set aside. Mix the custard powder and mint powder together to form a mixed powder. Mix the rose extract and water to obtain a mixed water and divide it into two parts.

[0013] S2. Dough preparation:

[0014] Mix low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, milk powder and powdered sugar, put into a constant temperature box, take out and add oil, salt and a portion of mixed water with a temperature of 55-65°C, mix well, and gradually add the mixed flour, stir until fat floccules, gradually add a portion of mixed water with a temperature of 30-40°C, and the mixed water fully dissolved sodium bicarbonate, ammonium bicarbonate and lecithin, stir until a dough without dry powder is formed, let it stand for 15-20 minutes, and keep the standing temperature at 38-40°C;

[0015] S3, biscuit forming:

[0016] 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.

[0017] S4. Baking:

[0018] Put the biscuit dough into the oven and bake at 150-165℃ for 10-20 minutes;

[0019] S2. Cooling:

[0020] After baking, the biscuits are naturally cooled to 38-40℃ and can be packaged into bags

[0021] Preferably, the thickness of the dough pressed by the noodle pressing machine is ≤3.3 mm.

[0022] Preferably, in step S2, the temperature in the constant temperature box is 40-45°C for 5-10 minutes.

[0023] After adopting the above structure, the present invention has the following advantages:

[0024] The present invention adopts the hot flour method, and the flour is placed in a constant temperature environment in advance to reduce the influence of the ambient temperature on the temperature of the flour, and to maintain the constant temperature of the dough environment or accurately control the temperature. The hot flour process uses high temperature to make the flour and oil interact to produce toughness, thereby making the dough more elastic. 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 the kudzu root whole flour crackers.

[0025] The nutritional value of biscuits can be significantly increased by adding custard powder and mint powder mixed in a certain proportion. Gillot is rich in various phytochemicals and has anti-cancer, immune-regulating and other effects; while mint has the effects of clearing away heat and detoxification, anti-inflammatory and analgesic. Improved taste and flavor: Studies have shown that adding herbal powder to gillot stem powder or mint leaf powder can effectively improve the taste and flavor of biscuits without affecting the nutritional value of the biscuits.

[0026] 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

[0027] none DETAILED DESCRIPTION

[0028] 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.

[0029] 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.

[0030] The present invention is further described in detail below in conjunction with the full text.

[0031] In combination with the full text, a kudzu root powder crispbread includes 60-70g low-gluten flour, 20-30g kudzu root powder, 2-5g mulberry leaf powder, 15-20g rose extract, 3-6g poria powder, 8-12g custard powder, 8-12g mint powder, 10-22g water, 15-22g oil, 10-15g powdered sugar, 5-8g milk powder, 1-4g edible salt, 0.5-2g lecithin, 0.5-1g sodium bicarbonate, and 0.2-0.5g ammonium bicarbonate.

[0032] Including 65g low-gluten flour, 25g kudzu root powder, 3g mulberry leaf powder, 17g rose extract, 4g poria powder, 10g custard powder and 10g mint powder, 20g water, 20g oil, 12g powdered sugar, 6g milk powder, 2g table salt, 1g lecithin, 0.7g sodium bicarbonate and 0.3g ammonium bicarbonate.

[0033] Described oil is selected from butter or coconut oil.

[0034] A method for making kudzu root powder crispbread comprises the following steps:

[0035] S1. Pretreatment of raw materials and auxiliary materials:

[0036] Sift the low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, custard powder and mint powder and set aside. Mix the custard powder and mint powder together to form a mixed powder. Mix the rose extract and water to obtain a mixed water and divide it into two parts.

[0037] S2. Dough preparation:

[0038] Mix low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, milk powder and powdered sugar, put into a constant temperature box, take out and add oil, salt and a portion of mixed water with a temperature of 55-65°C, mix well, and gradually add the mixed flour, stir until fat floccules, gradually add a portion of mixed water with a temperature of 30-40°C, and the mixed water fully dissolved sodium bicarbonate, ammonium bicarbonate and lecithin, stir until a dough without dry powder is formed, let it stand for 15-20 minutes, keep the standing temperature at 38-40°C, and let it stand to prevent bubbles from forming on the surface;

[0039] S3, biscuit forming:

[0040] 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.

[0041] S4. Baking:

[0042] Put the biscuit dough into the oven and bake at 150-165℃ for 10-20 minutes;

[0043] S2. Cooling:

[0044] After baking, the biscuits are naturally cooled to 38-40℃ and can be packaged into bags.

[0045] The thickness of the dough pressed by the dough pressing machine is ≤3.3mm.

[0046] In step S2, the temperature of the thermostat 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 influence of the ambient temperature on the temperature of the flour, maintain the constant temperature of the dough environment or accurately control the temperature to avoid the temperature fluctuation of the dough caused by the change of the ambient temperature. The stirring time is adjusted according to the temperature of the dough. The stirring time is shorter at high temperature and longer at low temperature 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 with each other 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 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 Pueraria lobata whole flour crackers.

[0047] The herbal biscuits prepared by adding custard powder and mint powder to the formula of the present invention and mixing the custard powder and mint powder in a certain proportion can significantly increase the nutritional value of the biscuits. Gillot is rich in various phytochemicals and has the effects of anti-cancer, immunomodulation, etc., while mint has the effects of clearing away heat and detoxification, and anti-inflammatory and analgesic. Improved taste and flavor: Studies have shown that adding herbal powder to gillot stem powder or mint leaf powder can effectively improve the taste and flavor of biscuits without affecting the nutritional value of the biscuits.

[0048] Dietary fiber is important for the human digestive system but cannot be digested by digestive enzymes in the small intestine. Therefore, the herbal biscuit recipe containing gillot stem powder and mint leaf powder can help improve the health of the digestive system.

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

[0050] Rose extract is mixed with water and used in two portions. Rose extract contains rich rose fragrance, which can make the biscuits have a lasting rose fragrance and improve the overall taste. Rose extract is rich in vitamins and minerals, which helps to enhance the nutritional value of biscuits. Rose extract is mixed with milk powder and used in dough making, which can make the biscuits softer, crisper and more delicious. Rose 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 rose extract not only enhances the aroma and flavor of the biscuits, but also increases their nutritional value and aesthetics, and has certain health benefits. Rose residue extract has the effect of scavenging superoxide free radicals and inhibiting lecithin lipid peroxidation.

[0052] Powdered sugar has a dehydration effect, which can adjust the swelling degree of gluten; it can improve the texture of the finished product and make the biscuits crispy; it can produce a caramelization reaction and enhance the color, aroma and taste of the biscuits; it can bring sweetness and nutrition to the products; and it can extend the shelf life of the products.

[0053] 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.

[0054] 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.

[0055] Sodium bicarbonate and ammonium bicarbonate are used as leavening agents, which can effectively leaven and loosen the products during baking.

[0056] 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.

[0057] Embodiment 1:

[0058] A kudzu root powder crispbread, comprising 65g of low-gluten flour, 25g of kudzu root powder, 3g of mulberry leaf powder, 17g of rose extract, 4g of tuckahoe powder, 10g of custard powder and 10g of mint powder, 20g of water, 20g of coconut oil, 12g of powdered sugar, 6g of milk powder, 2g of edible salt, 1g of lecithin, 0.7g of sodium bicarbonate and 0.3g of ammonium bicarbonate;

[0059] The production method is as follows.

[0060] S1. Pretreatment of raw materials and auxiliary materials:

[0061] Sift the low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, custard powder and mint powder and set aside. Mix the custard powder and mint powder together to form a mixed powder. Mix the rose extract and water to obtain a mixed water and divide it into two parts.

[0062] S2. Dough preparation:

[0063] Mix low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, milk powder and powdered sugar, put into a constant temperature box, 40℃, time for 5min, take out and add coconut oil, salt and a portion of mixed water with a temperature of 60℃, mix well, and gradually add mixed flour, stir until fat floccules, gradually add a portion of mixed water with a temperature of 35℃, and the mixed water fully dissolved sodium bicarbonate, ammonium bicarbonate and lecithin, stir until a dough without dry powder is formed, let it stand for 17min, and keep the standing temperature at 39℃;

[0064] S3, biscuit forming:

[0065] 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.

[0066] S4. Baking:

[0067] Put the biscuit dough into the oven and bake at 160℃ for 15 minutes;

[0068] S2. Cooling:

[0069] After baking, the biscuits are naturally cooled to 39°C and can be packaged into bags.

[0070] Embodiment 2:

[0071] A kudzu root powder crispbread comprises 60g of low-gluten flour, 20g of kudzu root powder, 2g of mulberry leaf powder, 15g of rose extract, 3g of tuckahoe powder, 8g of custard powder, 8g of mint powder, 10g of water, 15g of coconut oil, 10g of powdered sugar, 5g of milk powder, 2g of edible salt, 0.7g of lecithin, 0.8g of sodium bicarbonate and 0.3g of ammonium bicarbonate.

[0072] A method for making kudzu root powder crispbread comprises the following steps:

[0073] S1. Pretreatment of raw materials and auxiliary materials:

[0074] Sift the low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, custard powder and mint powder and set aside. Mix the custard powder and mint powder together to form a mixed powder. Mix the rose extract and water to obtain a mixed water and divide it into two parts.

[0075] S2. Dough preparation:

[0076] Mix low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, milk powder and powdered sugar, put into a constant temperature box at 40°C for 5 minutes, take out and add coconut oil, salt and a portion of mixed water at a temperature of 55°C, mix well, and gradually add the mixed powder, stir until fat floccules, gradually add a portion of mixed water at a temperature of 30°C, and the mixed water fully dissolved sodium bicarbonate, ammonium bicarbonate and lecithin, stir until a dough without dry powder is formed, let it stand for 15 minutes, and keep the standing temperature at 38°C;

[0077] S3, biscuit forming:

[0078] 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.

[0079] S4. Baking:

[0080] Put the biscuit dough into the oven and bake at 160℃ for 15 minutes;

[0081] S2. Cooling:

[0082] After baking, the biscuits are naturally cooled to 38°C and can be packaged into bags.

[0083] Embodiment three:

[0084] A kudzu root powder crispbread comprises 70g of low-gluten flour, 30g of kudzu root powder, 5g of mulberry leaf powder, 20g of rose extract, 6g of tuckahoe powder, 12g of custard powder, 12g of mint powder, 22g of water, 22g of butter, 15g of powdered sugar, 8g of milk powder, 4g of edible salt, 1.5g of lecithin, 0.8g of sodium bicarbonate and 0.4g of ammonium bicarbonate.

[0085] A method for making kudzu root powder crispbread comprises the following steps:

[0086] S1. Pretreatment of raw materials and auxiliary materials:

[0087] Sift the low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, custard powder and mint powder and set aside. Mix the custard powder and mint powder together to form a mixed powder. Mix the rose extract and water to obtain a mixed water and divide it into two parts.

[0088] S2. Dough preparation:

[0089] Mix low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, milk powder and powdered sugar, put into a constant temperature box at 45°C for 10 minutes, take out and add butter, salt and a portion of mixed water at a temperature of 65°C, mix well, and gradually add the mixed flour, stir until fat floccules, gradually add a portion of mixed water at a temperature of 40°C, and the mixed water fully dissolved sodium bicarbonate, ammonium bicarbonate and lecithin, stir until a dough without dry powder is formed, let it stand for 20 minutes, and keep the standing temperature at 40°C;

[0090] S3, biscuit forming:

[0091] 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.

[0092] S4. Baking:

[0093] Put the biscuit dough into the oven and bake at 162℃ for 18 minutes;

[0094] S2. Cooling:

[0095] After baking, the biscuits are naturally cooled to 38°C and can be packaged into bags.

[0096] Comparative Example 1 and Comparative Example 2:

[0097] The formula of Example 1 was used as the standard (wherein custard powder, mint powder and rose extract were omitted), white sugar and zero-calorie sugar were added in the same proportion to replace powdered sugar, 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.

[0098] By conducting sensory evaluation on the color, smell, taste and crispness of kudzu biscuits with different sugars, it can be seen that the sensory score of powdered sugar is the highest, indicating that the kudzu biscuits made with powdered sugar are highly accepted by the public. Through comprehensive consideration of sensory evaluation, powdered sugar was determined for the next experiment.

[0099] Evaluation Criteria Table

[0100]

[0101]

[0102] Embodiment 4:

[0103] According to the above experimental feedback, it is necessary to reduce the amount of sugar, add milk powder, and add oil. Select three levels of four factors: sugar powder, milk powder, oil, and blank column 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 Pueraria lobata biscuits are shown in the table.

[0104] Kudzu biscuits experimental factors and level design table

[0105]

[0106] Trial plan

[0107]

[0108]

[0109] 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 sugar powder added is 12g, the amount of milk powder added is 6g, and the amount of vegetable oil added is 20g.

[0110] 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 amount of powdered sugar added was 20g, the amount of milk powder added was 6g, and the amount of oil added was 20g.

[0111] The biscuits produced according to the recipe have moderate sweetness, crisp texture, kudzu flavor and rose fragrance.

[0112] 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 kudzu root powder crispbread, characterized in that: Including 60-70g low-gluten flour, 20-30g kudzu root powder, 2-5g mulberry leaf powder, 15-20g rose extract, 3-6g poria powder, 8-12g custard powder, 8-12g mint powder, 10-22g water, 15-22g oil, 10-15g powdered sugar, 5-8g milk powder, 1-4g edible salt, 0.5-2g lecithin, 0.5-1g sodium bicarbonate, and 0.2-0.5g ammonium bicarbonate.

2. The kudzu root powder cracker according to claim 1, characterized in that: Including 65g low-gluten flour, 25g kudzu root powder, 3g mulberry leaf powder, 17g rose extract, 4g poria powder, 10g custard powder and 10g mint powder, 20g water, 20g oil, 12g powdered sugar, 6g milk powder, 2g table salt, 1g lecithin, 0.7g sodium bicarbonate and 0.3g ammonium bicarbonate.

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

4. A method for making kudzu root powder crackers, characterized in that: The following steps are involved: S1. Pretreatment of raw materials and auxiliary materials: Sift the low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, custard powder and mint powder and set aside. Mix the custard powder and mint powder together to form a mixed powder. Mix the rose extract and water to obtain a mixed water and divide it into two parts. S2. Dough preparation: Mix low-gluten flour, kudzu root powder, mulberry leaf powder, poria powder, milk powder and powdered sugar, put into a constant temperature box, take out and add oil, salt and a portion of mixed water with a temperature of 55-65°C, mix well, and gradually add the mixed flour, stir until fat floccules, gradually add a portion of mixed water with a temperature of 30-40°C, and the mixed water fully dissolved sodium bicarbonate, ammonium bicarbonate and lecithin, stir until a dough without dry powder is formed, let it stand for 15-20 minutes, and keep the standing temperature at 38-40°C; S3, biscuit forming: 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. 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.

5. The method for making kudzu root powder crackers according to claim 4, characterized in that: The thickness of the dough pressed by the dough pressing machine is ≤3.3mm.

6. The method for making kudzu root powder crackers according to claim 4, characterized in that: In step S2, the incubator is maintained at 40-45°C for 5-10 min.

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