Crisp wormwood biscuit and making method thereof

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.)...

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 consumers as snack foods, but with the improvement of living standards, people's dietary structure and eating habits have undergone tremendous changes, and the intake of high-calorie, high-protein, high-fat and fine foods Greatly increased, while the intake of dietary fiber is relatively reduced, and biscuits, as high-sugar and high-fat foods, have also brought negative effects on people's bodies, which greatly limits people's consumption of biscuits

At present, there is a lack of a biscuit that can simultaneously have good taste, good color, balance dietary nutrition, and fully utilize the nutritional and health functions of mugwort.

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