Red date-flavored short biscuit and preparation method thereof

Abstract

The present invention relates to the technical field of leisure foods, and specifically discloses a red date-flavored short biscuit and a preparation method thereof. The red date-flavored short biscuit disclosed by the invention is prepared from the following raw materials in parts by weight: 18 to 22 parts of skim milk powder, 28 to 32 parts of red date powder, 20 to 30 parts of wheat flour, 32 to 36 parts of white sugar powder, 24 to 26 parts of edible vegetable oil, 0.3 to 0.5 part of lecithin, 0.1 to 0.3 part of sodium bicarbonate, 0.015 to 0.025 part of edible salt and 0.75 to 0.85 part of water. With scientific and reasonable material selection and production, the red date-flavored short biscuit provided by the invention has the advantages: the biscuit provided has a strong natural flavor, the monotonicity of traditional biscuits and the homogenization characteristics of biscuit products on the market are broken, and the new application of the biscuit is expanded; when matching with yoghurt or milk with other flavors, the biscuit can improve the taste, improve the added value of the product and attract the eyeball of consumers; and the red date powder contains a plurality ofbioactive substances such as jujube polysaccharides, flavonoids, saponins, triterpenes, alkaloids, cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP), and has a pluralityof health-care and treating effects on human body.

Description

technical field [0001] The invention relates to the technical field of snack foods, in particular to a jujube-flavored crispy biscuit and a preparation method thereof. Background technique [0002] With the further improvement of people's living standards in recent years, great progress has been made in the type, quantity, quality, production process and technology of baked food. However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the fat content is higher than 26%. %. In addition, most of the raw materials for crispy biscuits on the market are wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety. [0003] Jujube powder contains a variety of biologically active substances, such as jujube polysaccharides, flavonoids, saponins, trit...

AI Technical Summary

Problems solved by technology

However, currently commercially available crispy biscuits still have the characteristics of high sugar and high fat, among which the added amount of sugar is still 30% to 38%, and various syrups of 2% to 4% of flour should be added; the fat content is higher than 26%. %

In addition, most of the crispy biscuits currently available on the market are made of wheat, which cannot fully meet people's new needs for nutritional balance of biscuits, production standards and safety.