Whole potato flour and rose biscuits and processing method thereof

Abstract

The invention discloses whole potato flour and rose biscuits and a processing method thereof, and belongs to the technical field of food processing. The biscuits are prepared by processing the following raw materials in parts by weight: whole potato flour, potato starch, coarse cereals, low-gluten flour, rose petals, perilla herb oil, lactic acid bacteria, milk powder, prebiotics, sesame seeds, soybean oligosaccharides powder, xylitol, red jujubes, jujube kernels, white granulated sugar, baking powder and an appropriate amount of iodised salt. According to the whole potato flour and rose biscuits disclosed by the invention, potatoes are used as main raw materials, and the flour, the rose petals, the red jujubes and the like are matched, so that the taste of conventional biscuits is enriched, the nutrient components are increased, besides, the biscuits have the health care efficacies of strengthening the liver, nourishing the stomach, promoting blood circulation for regulating menstruation, nourishing bodies, soothing the nerves and the like, and a new thinking is provided for potato biscuits. In addition, the components of the prebiotics and the lactic acid bacteria are added, and the potatoes, roses and Chinese jujubes are matched, so that dietetic invigoration and internal regulation are combined, the health care effects of the whole potato flour and rose biscuits are better than those of single dietetic invigoration, the biscuits further have the efficacies of expelling toxins and nourishing faces, and the whole potato flour and rose biscuits are deeply loved by vast female consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato whole pink rose biscuit and a processing method thereof. Background technique [0002] Traditional biscuits are loose or crunchy foods processed from wheat flour as the main raw material. However, in the processing technology with wheat flour as the main raw material, due to the excessive pursuit of processing precision, many nutrients will be lost. In addition, the content of lysine in wheat flour protein is low, which also affects the nutritional value of biscuits, and some consumers are not interested in wheat flour biscuits. dislike. With the formation of the concept of healthy eating and consumption and the advent of various health foods, traditional biscuits have also begun to develop in the direction of nutrition and health care and diversified tastes. [0003] Biscuits made from potatoes (or purple sweet potatoes) are crispy, nutritious, eas...

AI Technical Summary

Problems solved by technology

The technologies disclosed in these reports all have the problem of a simple combination of main ingredients and auxiliary functions, that is to say, they all cause excess nutrition and little improvement in health care effects.

[0004] In addition, the existing rose biscuits are all made of wheat flour and rose petals. Although they have certain health care functions, they all have the defects of traditional biscuits.

For this reason, patent CN103478200A discloses a kind of rose flower purple sweet potato biscuit, discloses to be made of " purple sweet potato 35~50%, wheat flour 10~17%, milk powder 5~8%, egg 8~10%, rose petal 0.5~2% , vegetable oil 5-8%, calcium stearoyl lactylate 2-4%, xylitol 4-6%, honey 5-8%, fulvic acid 2-4%, sesame 3-5%" processed biscuits , to solve the problem of insufficient health function of traditional rose biscuits, enrich the taste of potato flour biscuits, and improve the health function of potato flour biscuits, but the biscuits are still a simple combination of raw materials, which still causes a waste of nutrition for consumers with strong metabolism. In other words, the health care function cannot fully function

CN104799317A discloses a sweet potato biscuit and a preparation method thereof, and discloses that it consists of "60-80 parts of sweet potato, 3-5 parts of sweet potato dietary fiber, 10-20 parts of purple rice, 5-15 parts of kudzu root, 3-8 parts of wolfberry, hawthorn 2-6 servings, 3-7 servings of red dates, 6-10 servings of lucuma, 4-8 servings of carrots, 6-10 servings of soybeans, 5-11 servings of black sesame, 20-30 servings of millet, 5-10 servings of pineapple, milk 10-20 servings, 8-12 servings of roses" processed biscuits. After special treatment, the biscuits solve the problems of indigestion of sweet potatoes, bloating, heartburn, hiccups, pantothenic acid, exhaust and other discomforts. The taste and nutrition of traditional biscuits are lost, but it still cannot meet the market demand. In addition, the planting area of ​​sweet potatoes is smaller than that of potatoes, so the price is higher, which leads to high production costs of biscuits.

CN101779688A discloses a biscuit and its production method, and discloses the technical scheme of "adding direct-injection lactic acid bacteria starter to ferment soybean milk in the biscuit". The biscuit disclosed in the report has a better health care effect than biscuits with simple raw material ratio and health function supplementation However, the use of soymilk as a carrier to add lactic acid bacteria has a short storage time, and its nutrition is lower than that of milk, and it does not have cosmetic effects, which means that its health effects still cannot be fully exerted, which has great limitations.

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