Fermented soybean compressed biscuit and processing method thereof

Abstract

The present invention discloses a fermented soybean compressed biscuit and a processing method thereof. The fermented soybean compressed biscuit comprises the following raw material components in parts by weight: 30.0.0-60.0 parts of black soybeans, 4.0-12.0 parts of melanterite, 200.0-400.0 parts of water, 50.0-80.0 parts of puffed powder, 2.0-4.0 parts of peanut oil, 1.0-4.0 parts of sesame seeds, 5.0-10.0 parts of cheese, 3.0-8.0 parts of mulberries, 4.0-6.0 parts of Chinese yams and 8.0-12.0 parts of plums. The fermented soybean compressed biscuit contains the cheese, mulberries, Chinese yams and plums, and is high in nutritional value and good in health-care effect, and good for swallowing. The cheese can enhance human body's ability to resist diseases, promotes metabolism, enhances vitality, protects eyesight health and protects skin bodybuilding. Lactic acid bacteria and metabolites thereof in the cheese have a certain health-care function on human body, are beneficial to maintaining stability and balance of normal flora in the human body intestinal tracts, and prevent constipation and diarrhea. Fatty acids in the mulberries have functions on decomposing fat, lowering bloodfat, preventing hardening of blood vessels, etc. The Chinese yams contain diastase capable of decomposing starch. The fermented soybean compressed biscuit can be eaten during stomach bloating to havean effect of promoting digestion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tempeh compressed biscuit and a processing method thereof. Background technique [0002] Compressed biscuits are made of wheat flour, sugar, oil, and dairy products as the main raw materials. They are made by cold powder mixing, baking, cooling, crushing, and external mixing. Biscuits, compressed biscuits, a convenience food, can be said to be an ancient and vital product. It has been developed from a convenience food used to satisfy hunger in the past to a pleasant taste, flavor and balanced nutrition, and can be adapted to be eaten in a special environment. ; [0003] In the prior art: Patent Application Publication No. CN 106962436 A discloses a tempeh compressed biscuit and its processing method. The processing method includes: soaking the bean raw material with the soaking liquid, steaming, and inoculating the fermented beans with fermented strains Raw materials,...

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Problems solved by technology

[0003] In the prior art: Patent Application Publication No. CN 106962436 A discloses a tempeh compressed biscuit and its processing method. The processing method includes: soaking the bean raw material with the soaking liquid, steaming, and inoculating the fermented beans with fermented strains Raw materials, fermented for the first time to obtain bean koji, mixed with bean koji and auxiliary materials at a weight ratio of 1:0.5-1.2, and then fermented for the second time to obtain tempeh, which was ground into tempeh powder, and mixed with flour, sugar, cheese, nuts and Dehydrated vegetables are mixed, pressed, baked and shaped to obtain tempeh compressed biscuits. The soaking liquid includes a mixture of water and honey, and the auxiliary materials include salt, monosodium glutamate, licorice, pueraria powder, kiwi fruit and black fungus, which are not conducive to swallowing and do not have health function