Chinese chestnut biscuits and preparation method thereof

Abstract

The invention discloses Chinese chestnut biscuits prepared from the following raw materials in parts by weight: 400-410 parts flour, 20-24 parts of silver carp bone, 19-20 parts of Chinese chestnuts, 2-3 parts of white fungus, 2-3 parts of chicken's gizzard-membrane, 1-2 parts villous amomum fruit, 3-4 parts of ginseng, 2-3 parts of Chinese dwarf cherry seed, 6-7 parts of brown sugar, 0.8-1 part of lactic acid bacteria, 120-125 parts of white granulated sugar, 3-4 parts of baking soda, 100-105 parts of vegetable oil, 2-3 parts of granular active carbon, 1-1.1 parts of konjac glucomannan and 1-1.2 parts of xanthan gum. According to a preparation method of the Chinese chestnut biscuits disclosed by the invention, the lactic acid bacteria are used for fermenting silver carp bone serous fluid to generate lactic acid so as to dissolve dissoluble calcium, so that the utilization ratio of bone calcium can be improved; after fermentation, the silver carp bone serous fluid is adsorbed by the granular active carbon to remove fishy smell and bitterness; the added konjac glucomannan can increase the satiety and increase the viscosity of dough; and meanwhile, the biscuits are coated with xanthan gum with water retention property, so that the biscuits can be prevented from generating cracks because the surface water is volatilized and the internal water moves towards the outer layer under the driving of thermal powder. Moreover, the Chinese chestnut biscuits have an effect of strengthening the stomach.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chestnut biscuit and a preparation method thereof. Background technique [0002] Biscuits are loose or crispy foods made from flour and baked with sugar, oil and other auxiliary materials. However, with the improvement of people's living standards and the increasing awareness of health, the current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of the biscuits, some substances that are beneficial to human health are added in an appropriate amount. , has become a new development direction of the biscuit industry. The output of freshwater fish in my country is the first in the world, among which silver carp accounts for almost 1 / 4. This kind of fish has the characteristics of easy feeding, fast growth, low cost and high nutritional value, but its industrial processing ratio is very low, which hinder...

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards and the increasing awareness of health, the current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of the biscuits, some substances that are beneficial to human health are added in an appropriate amount. , becoming a new development direction of the biscuit industry

The output of freshwater fish in my country is the first in the world, among which silver carp accounts for almost 1 / 4. This kind of fish has the characteristics of easy feeding, fast growth, low cost and high nutritional value, but its industrial processing ratio is very low, which hinders the production of silver carp. Development of aquaculture