Tartary buckwheat crisp high-fiber biscuit

Abstract

The invention discloses a tartary buckwheat crisp high-fiber biscuit. The biscuit comprises main raw materials and ingredients, wherein the main raw materials comprise the following components in percentage by weight: 5%-20% of tartary buckwheat sugar lees powder, 50%-70% of flour, 0%-5% of medicinal and edible homologous powder and 0%-5% of fruit and vegetable powder; wherein the tartary buckwheat sugar lees powder is combined with steel mill activation-high pressure cooking. The tartary buckwheat sugar lees powder, the medicinal and edible homologous powder and the fruit and vegetable powderare scientifically and reasonably proportioned, so that content of active components is improved, physiological effect of the biscuit is further exerted, water-holding capacity of the biscuit is improved, fat and calorie in the biscuit are reduced, meanwhile, effects of reducing three heights, preventing cardiovascular diseases, slimming and the like are achieved, and the biscuit can be endowed with attractive color, fruit and vegetable fragrance and crisp taste.

Description

technical field [0001] The invention belongs to the technical field of tartary buckwheat comprehensive processing, and in particular relates to a tartary buckwheat crispy high-fiber biscuit. Background technique [0002] There are various foods prepared from tartary buckwheat, and tartary buckwheat biscuit is one of them. Present tartary buckwheat biscuits are mostly made of baked goods with tartary buckwheat powder as one of the ingredients. Studies have shown that eating foods rich in dietary fiber can greatly reduce the incidence of various diseases. Dietary fiber has various physiological functions such as adjusting gastrointestinal function, anti-oxidation, regulating blood sugar and blood fat, and controlling obesity. It is an excellent food Prebiotics. [0003] The patent with the publication number CN106720069A discloses a konjac dietary fiber tartary buckwheat cake, which is processed from flour, tartary buckwheat noodles, konjac base material, xylitol, vegetable ...

AI Technical Summary

Problems solved by technology

[0008] The above patents all use tartary buckwheat as one of the raw materials to prepare baked food. Tartary buckwheat powder contains 20% to 40% dietary fiber. Only tartary buckwheat powder is used as raw material without modifying the dietary fiber, which will easily lead to baked food The taste is poor, and the physiological effect of dietary fiber is low

And biscuits made with tartary buckwheat dietary fiber as ingredients are rare at present

[0009] The filter residue after enzymatic hydrolysis of tartary buckwheat is rich in dietary fiber of tartary buckwheat. Due to its high content of insoluble dietary fiber, the taste is poor. At present, it is mainly reprocessed as feed or ecological energy raw materials

Tartary buckwheat enzymatic hydrolysis filter residue also contains nutrients such as polysaccharides and proteins. If they are not utilized, tartary buckwheat resources will be wasted

In addition, the taste of tartary buckwheat biscuits is single at present, and it is difficult to meet the increasing consumption demand of the public.

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