CN105410120A - Spicy dietary fiber biscuits and preparation method thereof - Google Patents

Abstract

The invention discloses spicy dietary fiber biscuits. The spicy dietary fiber biscuits are prepared from the following raw materials in parts by weight: 500-520 parts of flour, 40 parts of starch, 0.8-1 part of saussurea, 0.9-1 part of pomegranate rind, 1-1.1 parts of radix gentianae, 1.1-1.2 parts of acanthopanax bark, 20-24 parts of corn, 20-22 parts of oat flour, 25-30 parts of sesame seeds, 30-33 parts of capsicum frutescens, 3-4 parts of table salt, 40-45 parts of soybean fiber powder, 3-4 parts of baking soda, 4-5 parts of ammonium bicarbonate, 1.5-2 parts of citric acid, 1.5-2 parts of active dry yeast, 1-2 parts of cane sugar fatty acid fat, an appropriate quantity of pentosan enzymes, and an appropriate amount of neutral protease. The biscuits disclosed by the invention are spicy, delicious and refreshing in taste, and are a good selection for satisfying the hunger and the craving of people for good food; in addition, varied Chinese herbal medicines are added in the processing course, so that the spicy dietary fiber biscuits have the efficacies of expelling wind, tonifying the liver and the kidney, strengthening the bones and muscles, promoting blood circulation and vessels, promoting qi circulation to relieve a pain, warming the middle warmer and regulating the function of the stomach.

Description

A kind of fragrant peppery dietary-fiber biscuit and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of fragrant peppery dietary-fiber biscuit and preparation method thereof.

Background technology

China's bakery industry drinks name growth in the living standard along with the further growth of economy, and west food, pouring in of raw material and production technology, the trend of fast development is presented from 20 end of the centurys, China's biscuit industry belongs to a branch trade of food manufacturing industry, keep the fast-developing impetus in recent years always, but the quality problems of ubiquity biscuit in actual production process: surface blistering, coarse injustice, failure by rupture, mouthfeel is hard, not soft or taste bad will, the problems such as color and luster is bad, especially a large amount of reports is had to the research of dietary-fiber biscuit, in the dietary-fiber biscuit development that these were reported, due to the rheological properties being degrading dough that fibre and soya powder is serious, the quality of the production technology of the production of dietary-fiber biscuit especially sugarless products being drunk to product brings very adverse influence.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of fragrant peppery dietary-fiber biscuit and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of fragrant peppery dietary-fiber biscuit, be made up of following raw material:

Flour 500-520, starch 40, Aplotaxis auriculata 0.8-1, granatum 0.9-1, felwort 1-1.1, cortex acanthopanacis 1.1-1.2, corn 20-24, oatmeal 20-22, sesame 25-30, millet starch 30-33, salt 3-4, fibre and soya powder 40-45, sodium bicarbonate 3-4, carbonic hydroammonium 4-5, citric acid 1.5-2, active dry yeast 1.5-2, sucrose fatty acid ester 1-2, pentosanase is appropriate, neutral proteinase is appropriate.

The preparation method of the described peppery dietary-fiber biscuit of a kind of perfume (or spice), comprises the following steps:

(1) flour is divided into two parts by 2:3, get wherein aliquot add 1/4th weight of active dry yeast, sucrose fatty acid ester, starch and total mixture material and the water being dissolved with salt fully mix be kneaded into dough after for subsequent use at 28-32 DEG C of bottom fermentation 4-6h;

(2) Aplotaxis auriculata, granatum, felwort, cortex acanthopanacis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(3) corn, sesame are together entered pot big fire to fry to micro-Jiao, pulverizing lastly adds 3 times of boiling water and brews,

(4) by residue flour and sodium bicarbonate, carbonic hydroammonium, fibre and soya powder, oatmeal and after mix with the pentosanase of 13g/100kg flour amount and the neutral proteinase of 1.5g/100kg flour amount and 1/4th batch mixings weight and be dissolved with citric acid water and remain each raw material together pour into step (1) gained ferment after dough in, and pour burnt odor water and capsicum slurry into, evenly spray herb liquid after fully rubbing roll-in, then after turning up roll-in once, rolling cut is shaping for subsequent use;

(5) at 100 DEG C, 150 DEG C, 200 DEG C, cure 3min by fabric shaping for rolling cut feeding baking oven successively, cool after outlet, arrange rear packaging and get final product.

Advantage of the present invention is:

The amount of the fibre and soya powder that biscuit of the present invention adds can to suffering from diabetes, colorectal cancer, the crowd of the diseases such as obesity produces positive effect, the pentosanase added and neutral proteinase solve sugar-free soybean dietary fiber and occur dough preparing overlong time to some extent to the deterioration of dough rheological characteristics, baking time is long, product is easy to the technical barrier occurring that surperficial burned inside is underdone, the half fermentation method biscuit producing process utilizing biological leavening agent and chemistry leavening agent to combine, combine the advantage of traditional several biscuit producing process, citric acid is utilized to make dietary alkali can produce strong reaction in time when meeting acid and being heated, accelerate the generation of CO2 gas, leavening effect is better, the flow process with traditional technique simplified in comparison, shorten the production cycle, save ample resources, obtained biscuit is well arranged, structure is fine and smooth, mouthfeel is loose, and there is the flavour of fermented product, the fragrant peppery delicious food of biscuit of the present invention, tasty and refreshing, it is the fine selection of satisfying craving of allaying one's hunger, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is wines used as antirheumatic, filling liver kidney, strengthening the bones and muscles, to invigorate blood circulation arteries and veins, promoting qi circulation and relieving pain, effect of warming middle-JIAO for easing the stomach.

Detailed description of the invention

A kind of fragrant peppery dietary-fiber biscuit, be made up of following weight portion (kilogram) raw material:

Flour 500, starch 40, Aplotaxis auriculata 0.8, granatum 0.9, felwort 1, cortex acanthopanacis 1.1, corn 20, oatmeal 20, sesame 25, millet starch 30, salt 3, fibre and soya powder 40, sodium bicarbonate 3, carbonic hydroammonium 4, citric acid 1.5, active dry yeast 1.5, sucrose fatty acid ester 1, pentosanase is appropriate, neutral proteinase is appropriate.

The preparation method of the described peppery dietary-fiber biscuit of a kind of perfume (or spice), comprises the following steps:

(1) flour is divided into two parts by 2:3, get wherein aliquot add 1/4th weight of active dry yeast, sucrose fatty acid ester, starch and total mixture material and the water being dissolved with salt fully mix be kneaded into dough after for subsequent use at 28 DEG C of bottom fermentation 4h;

(2) Aplotaxis auriculata, granatum, felwort, cortex acanthopanacis are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(3) corn, sesame are together entered pot big fire to fry to micro-Jiao, pulverizing lastly adds 3 times of boiling water and brews,

(4) by residue flour and sodium bicarbonate, carbonic hydroammonium, fibre and soya powder, oatmeal and after mix with the pentosanase of 13g/100kg flour amount and the neutral proteinase of 1.5g/100kg flour amount and 1/4th batch mixings weight and be dissolved with citric acid water and remain each raw material together pour into step (1) gained ferment after dough in, and pour burnt odor water and capsicum slurry into, evenly spray herb liquid after fully rubbing roll-in, then after turning up roll-in once, rolling cut is shaping for subsequent use;

(5) at 100 DEG C, 150 DEG C, 200 DEG C, cure 3min by fabric shaping for rolling cut feeding baking oven successively, cool after outlet, arrange rear packaging and get final product.

Claims (2)

1. the peppery dietary-fiber biscuit of perfume (or spice), is characterized in that being made up of following raw material:

Flour 500-520, starch 40, Aplotaxis auriculata 0.8-1, granatum 0.9-1, felwort 1-1.1, cortex acanthopanacis 1.1-1.2, corn 20-24, oatmeal 20-22, sesame 25-30, millet starch 30-33, salt 3-4, fibre and soya powder 40-45, sodium bicarbonate 3-4, carbonic hydroammonium 4-5, citric acid 1.5-2, active dry yeast 1.5-2, sucrose fatty acid ester 1-2, pentosanase is appropriate, neutral proteinase is appropriate.

2. the preparation method of the peppery dietary-fiber biscuit of a kind of perfume (or spice) according to claim 1, is characterized in that comprising the following steps:

(1) flour is divided into two parts by 2:3, get wherein aliquot add 1/4th weight of active dry yeast, sucrose fatty acid ester, starch and total mixture material and the water being dissolved with salt fully mix be kneaded into dough after for subsequent use at 28-32 DEG C of bottom fermentation 4-6h;

(2) Aplotaxis auriculata, granatum, felwort, cortex acanthopanacis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(3) corn, sesame are together entered pot big fire to fry to micro-Jiao, pulverizing lastly adds 3 times of boiling water and brews,

(4) by residue flour and sodium bicarbonate, carbonic hydroammonium, fibre and soya powder, oatmeal and after mix with the pentosanase of 13g/100kg flour amount and the neutral proteinase of 1.5g/100kg flour amount and 1/4th batch mixings weight and be dissolved with citric acid water and remain each raw material together pour into step (1) gained ferment after dough in, and pour burnt odor water and capsicum slurry into, evenly spray herb liquid after fully rubbing roll-in, then after turning up roll-in once, rolling cut is shaping for subsequent use;

(5) at 100 DEG C, 150 DEG C, 200 DEG C, cure 3min by fabric shaping for rolling cut feeding baking oven successively, cool after outlet, arrange rear packaging and get final product.