Henry steudnera tuber dietary fiber biscuits capable of dispelling wind and preparation method of henry steudnera tuber dietary fiber biscuits

Abstract

The invention discloses henry steudnera tuber dietary fiber biscuits capable of dispelling the wind. The henry steudnera tuber dietary fiber biscuits are prepared from the following raw materials in parts by weight: 500-520 parts of flour, 40 parts of starch, 0.8-0.9 part of grape leaves, 1-1.2 parts of chloranthus, 0.9-1 part of radish seeds, 0.8-0.9 part of adhesive rehmannia leaves, 25-28 parts of purple potatoes, 25-28 parts of henry steudnera tubers, 22-25 parts of peanut kernels, 10-12 parts of chili powder, 3-4 parts of table salt, 40-45 parts of soybean fiber powder, 3-4 parts of baking soda, 4-5 parts of ammonium bicarbonate, 1.5-2 parts of citric acid, 1.5-2 parts of active dry yeast, 1-2 parts of cane sugar fatty acid fat, an appropriate quantity of pentosan enzymes, and an appropriate amount of neutral protease. The biscuits disclosed by the invention are delicious and rich in nutrition, and the added henry steudnera tubers have the effects of benefitting the stomach, relieving the intestines, easing constipation, removing toxicity, tonifying the liver and kidney, eliminating stagnation, regulating middle qi and resolving phlegm.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dietary fiber biscuit of expelling wind and fragrant taro and a preparation method thereof. Background technique [0002] With the further growth of the economy and the improvement of people's living standards, as well as the influx of western food, raw materials and production technology, my country's bakery food industry has shown a trend of rapid development since the end of the 20th century. my country's biscuit industry is a part of the food manufacturing industry. Sub-industry has maintained a momentum of rapid development in recent years, but in the actual production process, there are common quality problems of biscuits: surface blistering, roughness, cracking and deformation, hard taste, not soft or poor taste, bad color, etc. In particular, there have been a lot of reports on the research on dietary fiber biscuits. In the development of these reported dietary fi...

AI Technical Summary

Problems solved by technology

[0002] With the further growth of the economy, the improvement of people's living standards, and the influx of western food, raw materials and production technology, my country's bakery food industry has shown a trend of rapid development since the end of the 20th century. my country's biscuit industry belongs to one of the food manufacturing industries. Sub-industry has maintained a momentum of rapid development in recent years, but in the actual production process, there are common quality problems of biscuits: surface blistering, roughness, cracking and deformation, hard taste, not soft or soft taste, bad color, etc. In particular, there have been a lot of reports on the research on dietary fiber biscuits. In the development of these reported dietary fiber biscuits, because soybean fiber powder seriously deteriorates the rheological properties of the dough, it is especially important for the production of dietary fiber biscuits. The production process of the product has a very adverse impact on the quality of the product