Preparation method of nutritious biscuits with high content of kudzu vine powder

A technology with high content of arrowroot powder, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of inconvenience of eating, single variety of arrowroot powder products, etc., achieve crisp taste, easy operation and industrial production, preparation simple craftsmanship

Active Publication Date: 2019-04-09
江中食疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method uses food processing technology to process kudzu powder to produce a brand-new nutritious biscuit with high kudzu powder content, which makes up for the problems of poor nutrition of ordinary biscuits and single variety of kudzu powder products, inconvenient eating and bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method for nutritional biscuits with high arrowroot content, comprising the following process steps:

[0034] 1) Place 2 parts of butter at room temperature to soften, sieve 10 parts of arrowroot powder through an 80-mesh sieve, beat 4 parts of eggs into a uniform egg liquid, and set aside;

[0035] 2) Dissolve 2 parts of sucrose, 0.01 part of salt, and 0.01 part of baking powder in 4 parts of water in sequence, then add the softened butter and beaten egg liquid in sequence and stir to mix;

[0036] 3) Add the arrowroot powder passed through the 80-mesh sieve during the above stirring process, stir evenly, place it in hot water at 80°C for gelatinization in a water bath for 2 minutes;

[0037] 4) Pre-cook 8 parts of low-gluten wheat flour for 2.5 minutes using the low-power range of the microwave oven. When the above mixture is gelatinized until it becomes viscous, add the low-gluten wheat flour pre-cooked by microwave and knead it into a dough;

[0038] ...

Embodiment 2

[0043] A preparation method for nutritional biscuits with high arrowroot content, comprising the following process steps:

[0044] 1) Put 6 parts of butter at room temperature to soften, pass 30 parts of arrowroot powder through an 80-mesh sieve, beat 9 parts of eggs into a uniform egg liquid, and set aside;

[0045] 2) Dissolve 6 parts of sucrose, 0.6 parts of salt, and 0.3 parts of baking powder in 9 parts of water in sequence, then add the softened butter and beaten egg liquid in sequence, and stir and mix;

[0046] 3) Add the arrowroot powder passed through a 80-mesh sieve during the above stirring process, stir evenly, place it in hot water at 90°C for gelatinization in a water bath for 5 minutes;

[0047] 4) Pre-cook 14 parts of low-gluten wheat flour for 2.5 minutes using the low-power range of the microwave oven. When the above mixture is gelatinized until it becomes viscous, add the pre-cooked low-gluten wheat flour in the microwave and knead it into a dough;

[0048...

Embodiment 3

[0053] A preparation method for nutritional biscuits with high arrowroot content, comprising the following process steps:

[0054]1) Put 30 parts of butter at room temperature to soften, sieve 100 parts of arrowroot powder through an 80-mesh sieve, beat 50 parts of eggs into a uniform egg liquid, and set aside;

[0055] 2) Dissolve 30 parts of sucrose, 2 parts of salt, and 2 parts of baking powder in 50 parts of water in turn, then add the softened butter and beaten egg liquid in turn and stir to mix;

[0056] 3) Add the arrowroot powder passed through a 80-mesh sieve during the above stirring process, stir evenly, place it in boiling water at 100°C for gelatinization in a water bath for 10 minutes;

[0057] 4) Pre-cook 100 parts of low-gluten wheat flour for 2.5 minutes using the low-power range of the microwave oven. When the above mixture is gelatinized until it becomes viscous, add the pre-cooked low-gluten wheat flour in the microwave and knead it into a dough;

[0058] ...

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PUM

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Abstract

The invention relates to a preparation method of nutritious biscuits with high content of kudzu vine powder, and belongs to the technical field of health-care food. The nutritious biscuits consist ofthe following raw materials in parts by weight: 5-100 parts of kudzu vine powder, 5-100 parts of low gluten wheat flour, 3-50 parts of whole juice of eggs, 3-50 parts of water, 2-30 parts of butter, 2-30 parts of saccharose, 0.01-2 parts of salt and 0.01-2 parts of baking powder. The preparation method of the nutritious biscuits with the high content of the kudzu vine powder comprises the following process steps: treatment of raw materials: softening the butter, beating eggs and sieving the kudzu vine powder; adding the saccharose, the salt and the baking powder in the water, and then adding the beaten egg liquid and the butter; then adding the kudzu vine powder, the wheat flour and a paste and standing; and finally baking, discharging from an oven and packing a finished product. The content of the kudzu vine powder of the finished product is 27-40%. In the method, the roots of kudzu vine are taken as main raw materials, the roots of kudzu vine, which are both medicinal and edible, areutilized, and furthermore, brand-new functional biscuits which are high in content of the kudzu vine powder, are green and healthful, taste crisp, and are nutritious and delicious can be provided forpeople, and the market prospect is wide.

Description

technical field [0001] The invention relates to a method for preparing biscuits, in particular to a method for preparing nutritional biscuits with high arrowroot content, and belongs to the technical field of health food processing. Background technique [0002] Pueraria lobata is a perennial leguminous vine plant, and it is a medicinal and edible resource recognized by the Ministry of Health of China. Radix Puerariae, cool in nature, flat in breath, sweet in taste, has the functions of clearing away heat, reducing fire and detoxifying. Modern medical research shows that puerarin, an isoflavone compound in kudzu root, has certain curative effects on hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular diseases. Pueraria lobata is rich in starch, puerarin, puerarin-7-xyloside, daidzein, daidzein, arachidic acid and other substances, and is a high-quality base material for processing functional green food. The main processed product of kudzu roo...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/366A21D13/06
Inventor 管咏梅董欢欢朱卫丰廖秀秀陈媛金晨吴璐
Owner 江中食疗科技有限公司
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