Crisp wormwood biscuit and making method thereof

A technology of crispy biscuits and biscuits, which is applied in the field of mugwort crispy biscuits and its production, can solve the problems that the nutritional value is not well utilized, mugwort products have a single taste, and cannot be applied to various groups of people, etc., and achieve Overcome the effects of unbalanced dietary nutrition, stimulate food desire, facilitate preservation and promotion

Active Publication Date: 2017-10-10
BAISE UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Artemisia argyi has very high health-care effect, and the food of artemisia wormwood still has the following problems at present: 1, the kind of artemisia wormwood products is single, the form is monotonous, is not easy to carry; 3. Mugwort products have a single taste and cannot be applied to all kinds of people; 4. Mugwort products cannot obtain good taste while highlighting the health function characteristics of mugwort
According to market surveys, crisp biscuits are the leading products, but many crispy biscuits have poor crispy taste and cannot meet the needs of consumers.
In addition, various biscuits are popular among c

Method used

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  • Crisp wormwood biscuit and making method thereof
  • Crisp wormwood biscuit and making method thereof
  • Crisp wormwood biscuit and making method thereof

Examples

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Effect test

Embodiment 1

[0038] Raw material selection: Mugwort is the local county seat of Baise, Guangxi; Xuejian brand low-gluten cake flour (Henan Xuejian Industrial Co., Ltd.); Premium white sugar (Taikoo Sugar Co., Ltd.); Butter (Shanghai Gaofu Food Co., Ltd.) ; Baicheng drinking water; eggs (commercially high-quality products); Schukerman edible corn starch (Zhuhai Jindichao Food Co., Ltd.); edible baking soda (Tianjin Hongyi Food Manufacturing Co., Ltd.); edible ammonium bicarbonate (An Qi Yeast Co., Ltd.); seaweed iodized salt (Guangxi Zhuang Autonomous Region Yinpeng Multi-species Salt Company).

[0039] An mugwort crisp biscuit is made of the following raw materials: 100g low-gluten flour, 2g mugwort powder, 10g butter, 30g white sugar, 9g water, 0.08g ammonium bicarbonate, 3g starch, and 8g egg yolk.

[0040] The method for preparing mugwort crisp biscuits includes the following steps:

[0041] (1) Pretreatment of raw and auxiliary materials

[0042] A. Production of mugwort powder: Put 100g of f...

Embodiment 2

[0054] A kind of mugwort crisp biscuit, made of the following parts by weight: 105 parts low-gluten flour, 3 parts mugwort powder, 12 parts butter, 35 parts white sugar, 11 parts water, 0.09 parts ammonium bicarbonate, starch 4 servings, 10 servings of egg yolk.

[0055] The method for making mugwort crisp biscuits includes the following steps:

[0056] (1) Pretreatment of raw and auxiliary materials

[0057] A. Production of mugwort powder: Put 100g of fresh mugwort into 100mL of 3% saline and 200mL of 1% sodium bicarbonate, soak for 20 minutes, and then wash twice with purified water to remove impurities Drain, put it in an environment with a temperature of 60°C and dry for 18 hours until the moisture content is 4%. After crushing, pass through a 100-mesh sieve to obtain mugwort powder for later use;

[0058] B. Pretreatment of butter: Put the container with butter in 50℃ warm water and heat to melt;

[0059] C. Preparation of egg yolk: Separate egg yolk and egg white into different...

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Abstract

The invention discloses a crisp wormwood biscuit and a making method thereof, and belongs to the field of food processing. The crisp wormwood biscuit is prepared from, by weight, 95-105 parts of cake flour, 1-3 parts of wormwood powder, 8-12 parts of butter, 25-35 parts of white sugar, 7-11 parts of water, 0.07-0.09 part of ammonium bicarbonate, 2-4 parts of starch and 7-10 parts of egg yolks. The making method of the crisp wormwood biscuit comprises the following steps of 1, pretreatment of the raw materials; 2, dough preparation; 3, forming; 4 baking; 5, cooling; 6, bagging. The crisp wormwood biscuit can fully take the health-care effect of wormwood, can balance diet nutrition, and is good in mouth feeling, convenient to carry and suitable for usage by various people; the making method of the crisp wormwood biscuit is simple in process, short in production period and low in cost, and the raw materials are cheap and easy to obtain.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a mugwort crisp biscuit and a preparation method thereof. Background technique [0002] Dietary fiber mainly comes from the cell walls of plants, including cellulose, hemicellulose, resin, pectin and lignin. Dietary fiber is indispensable for a healthy diet and plays an important role in maintaining a healthy digestive system. Sufficient intake of dietary fiber can prevent cardiovascular disease, cancer, diabetes and other diseases. With the continuous improvement of people's living standards, the consumption of various diets has greatly increased people's intake of foods with high calorie, high protein content, high fat content and fine foods, thus neglecting the intake of dietary fiber, resulting in The dietary nutrition is unbalanced, and the body will eventually show symptoms of wealthy diseases (diabetes, cardiovascular disease, obesity, bowel cancer, constipation, etc.)...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 杨郑州麦馨允谢晓娜黄斌刘苏雨
Owner BAISE UNIV
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