CN108606035A - A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof - Google Patents
A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof Download PDFInfo
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- CN108606035A CN108606035A CN201810549278.2A CN201810549278A CN108606035A CN 108606035 A CN108606035 A CN 108606035A CN 201810549278 A CN201810549278 A CN 201810549278A CN 108606035 A CN108606035 A CN 108606035A
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- sweet potato
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The present invention provides a kind of no sucrose sweet potato fiber multigrain biscuits, are made of the raw material of following parts by weight：Wheat flour：100 parts；Maltitol or trehalose：5~50 parts；Vegetable oil：10~50 parts；Sweet potato fiber grain：1~75 part；Oatmeal：1~8 part；SEMEN COICIS powder：0.5~6 part；Semen Sesami Nigrum core：0.5~7 part；Fresh hen egg：1~15 part；Milk powder：1~6 part；Sodium bicarbonate：0.1~1 part；Ammonium bicarbonate：0.5~3 part；Salt：0.2~2 part；Food flavor fragrance：0.1~0.15 part；Water：10~20 parts.No sucrose sweet potato fiber multigrain biscuit of the present invention solves the cycling and reutilization of the waste-sweet potato grain generated during producing starch from sweet potato, not only turns waste into wealth, while also bringing not only health but also the sweet potato fiber multigrain biscuit of nutrition deliciousness.The present invention also provides the preparation methods of the no sucrose sweet potato fiber multigrain biscuit.
Description
Technical field
The present invention relates to food technology fields, more particularly to a kind of no sucrose sweet potato fiber multigrain biscuit and its preparation side
Method.
Background technology
With the improvement of people's life quality, diet is increasingly fine, diabetes, cardiovascular and cerebrovascular diseases, obesity, constipation and other diseases
In increased development trend, dietary fiber to prevent these diseases play the role of it is generally acknowledged.China is red as a large agricultural country
Potato fibre resources are very abundant, and sweet potato (also known as pachyrhizus, sweet potato) dietary fiber is to remove most of form sediment using high-quality sweet potato as raw material
Sweet potato waste (i.e. sweet potato grain) after powder, sweet potato dietary fiber have and improve big gut function, it is anti-treat constipation with hemorrhoid, prevent colon,
The carcinoma of the rectum and obesity；There is suction-operated to cholesterol, reduce blood fat, prevents obesity and coronary heart disease；Improve blood glucose to generate, mitigate
Patient of diabetes；There is functions of loosening bowel relieving constipation.
With the continuous development of science and technology, report, such as publication number have been also begun to the utilization of sweet potato fiber in recent years
For a kind of sweet potato waste biscuit of patent report and its production method of CN 103814996 A, the sweet potato fiber prepared is due to adopting
With citric acid solution immersion treatment method, particle diameter can be obtained in 48 microns of micron destarched sweet potato meals below；Publication No. CN
A kind of modification processing method of sweet potato waste of the patent report of 103349250 A, this method is using humid heat treatment after 8~12 hours
Drying and crushing, when preparing sweet potato fiber using above method, on the one hand acidleach pickling and long-time high temperature humid heat treatment can lose
Related carbohydrate in sweet potato grain and trace element, to make related nutritional element lose the distinctive fragrance of sweet potato fiber；Separately
One side ultramicro grinding is possible to that sweet potato fibr tissue can be made to damage, and then influences whether the institutional framework of cracker product, mouthfeel
With distinctive flavor fragrance.
Invention content
In view of the above technical problems, the purpose of the present invention is to provide a kind of no sucrose sweet potato fiber multigrain biscuits, with red
Potato grain is raw material, its dietary fiber is developed and utilized, and can not only have been reduced because of processing sweet potato grain pollution on the environment, but also
Can produce have high nutritional value, the product powerful to health of masses, generate great economic and social benefit.The present invention
Additionally provide the preparation method of the no sucrose sweet potato fiber multigrain biscuit.
The technical solution adopted by the present invention is：
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein be made of the raw material of following parts by weight：
No sucrose sweet potato fiber multigrain biscuit of the present invention, wherein the milk powder is whole milk powder.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, includes the following steps：
(1) preparation of sweet potato fiber grain：Remaining waste sweet potato grain is through over cleaning, steaming after extracting starch by sweet potato
System, freezing, heating thaw, are freeze-dried or dry again and be made；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir by 3~5min of stir about in blender
It is even；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added in the blender, stirs entirely with salt, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation of progress biscuit after 10~15min of standing；
(5) enter stove to bake：Baking temperature, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220 are set according to tough biscuit baking technology
~240 DEG C；Or set baking temperature, 250~200 DEG C of face fire, 180~200 DEG C of the fire in a stove before fuel is added according to shortbread type biscuit baking technology；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, wherein the sweet potato fiber grain
Preparation includes the following steps：
(a) sweet potato grain is secondary with clear water washing and filtering, 10~20min of centrifugal dehydration；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5~10min, red by what is steamed
Potato grain boiling system 5~8 is ripe；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, 3~4h of cooling time；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70~85 DEG C of drying temperature,
2~3h of time can continue to carry out frozen dried with freeze dryer, finally obtain the bulk graininess of finished product or bulk coarse powder shape
Sweet potato fiber grain.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, wherein according to toughness cake in step (3)
Dry stirring technique stirs 20~30min.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, wherein according to shortcake cake in step (3)
Dry stirring technique stirs 3~5min.
Advantageous effect of the present invention：
No sucrose sweet potato fiber multigrain biscuit of the present invention, has the following advantages：
(1) breakthrough of the sweet potato dietary fiber in biscuit production process additive amount, sweet potato fiber prepared by the present invention are solved
When producing biscuit, sweet potato fiber grain can be added to 24 or more percent, the quality of sweet potato fiber grain and wheat flour
Than 70 or more percent can be reached.
(2) present invention solves the waste generated during producing starch from sweet potato --- and the cycle of sweet potato grain is sharp again
With, not only turn waste into wealth to give enterprise create economic benefit, while also bring not only health again the sweet potato of nutrition deliciousness fibre
Tie up multigrain biscuit.
(3) no sucrose sweet potato fiber multigrain biscuit of the present invention, also with crispy in taste, fragrant and sweet agreeable to the taste, wind
Taste is unique, especially has hypoglycemic, reducing blood lipid to cardiovascular and cerebrovascular disease, can lead to intestines profit just anti-intestinal cancer, a variety of guarantors such as anti-aging
Strong effect.Women, the three high crowds to like to be beautiful for youth are applicable in very much, and no Sucrose products are more suitable for diabetes patient.
The preparation method of no sucrose sweet potato fiber multigrain biscuit of the present invention, the preparation method is not due to red wine dregs
It steams and the flows such as ultramicro grinding, therefore can retain in sweet potato waste to greatest extent by special pickling, ultra-long time
Various carbohydrate, various trace elements and nutrient.Sweet potato fiber can be made more swollen by cryogenic freezing process flow
Loose and crispization mouth, can the genuine peculiar fragrance and flavor for retaining sweet potato；And the sweet potato fiber prepared using this method
Containing 60% or more sweet potato dietary fiber, pectin, 20% or so starch from sweet potato is also rich in protein, potassium, β-carrot
The Multiple components such as element, folic acid, vitamin C and vitamin B6.
Below in conjunction with specific embodiment, the invention will be further described.
Specific implementation mode
Embodiment 1
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(1) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 10min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5min, by the sweet potato steamed grain
Boiling system 5 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber only
Special fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 3h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70 DEG C of drying temperature, the time
2h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 3min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 20min according to the stirring technique of tough biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 10min；
(5) enter stove to bake：Baking temperature, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220 are set according to tough biscuit baking technology
~240 DEG C；It is tempting, unique flavor without sucrose sweet potato fiber coarse grain nutrition cake to be baked out golden yellow color, crispy in taste, fragrance
It is dry；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment 2
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(2) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 20min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 10min, the sweet potato that will be steamed
Poor boiling system 8 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber
Unique fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 4h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 85 DEG C of drying temperature, the time
3h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 5min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 30min according to the stirring technique of tough biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 15min；
(5) enter stove to bake：Baking temperature, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220 are set according to tough biscuit baking technology
~240 DEG C；It is tempting, unique flavor without sucrose sweet potato fiber coarse grain nutrition cake to be baked out golden yellow color, crispy in taste, fragrance
It is dry；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment 3
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(1) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 15min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 10min, the sweet potato that will be steamed
Poor boiling system 8 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber
Unique fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 4h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70 DEG C of drying temperature, the time
3h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 5min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 3min according to the stirring technique of shortbread type biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 10min；
(5) enter stove to bake：Baking temperature, 250~200 DEG C of face fire, the fire in a stove before fuel is added 180 are set according to shortbread type biscuit baking technology
~200 DEG C；It is baked out that golden yellow color, crispy in taste, fragrance is tempting, sweet potato fiber coarse cereals nutrition biscuit of unique flavor；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment 4
A kind of no sucrose sweet potato fiber multigrain biscuit, is made of the raw material of following parts by weight：
The milk powder is whole milk powder.
The preparation method without sucrose sweet potato fiber multigrain biscuit described in the present embodiment, includes the following steps：
(1) preparation of sweet potato fiber grain
(a) sweet potato grain is secondary with clear water washing and filtering, centrifugal dehydration 20min；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5min, by the sweet potato steamed grain
Boiling system 5 is ripe, which not only acts as high temperature enzyme deactivation effect through steaming process, and also has to manufactured sweet potato fiber only
Special fragrance；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, when being cooled to room temperature
It moves it into the freezer of -30~-40 DEG C of degree and carries out freezing processing, cooling time 3h；This step is very crucial, cryogenic freezing process
Main function on the one hand abjection sweet potato grain contained in Free water and combine water, on the other hand but also red in sweet potato grain
Potato fiber is further bulk, in favor of improving the mouthfeel quality of sweet potato fiber multigrain biscuit；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35
DEG C air conditioning chamber in thaw；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 85 DEG C of drying temperature, the time
2h can continue to carry out frozen dried with freeze dryer, and the sweet potato for finally obtaining the bulk graininess of finished product or bulk coarse powder shape is fine
Tie up particle；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by stir about 3min in blender；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, the Semen Sesami Nigrum core that will be prepared in step (1)
It is added entirely in the blender with salt, stirs 5min according to the stirring technique of shortbread type biscuit, dough is made；
(4) dough being stirred in step (3) is poured out to the forming operation that biscuit is carried out after standing 5min；
(5) enter stove to bake：Baking temperature, 250~200 DEG C of face fire, the fire in a stove before fuel is added 180 are set according to shortbread type biscuit baking technology
~200 DEG C；It is baked out that golden yellow color, crispy in taste, fragrance is tempting, sweet potato fiber coarse cereals nutrition biscuit of unique flavor；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of not departing from design spirit of the present invention, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made should all be fallen into the protection domain of claims of the present invention determination.
Claims (10)
1. a kind of no sucrose sweet potato fiber multigrain biscuit, it is characterised in that：It is made of the raw material of following parts by weight：
2. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
3. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
4. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
5. no sucrose sweet potato fiber multigrain biscuit according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：
6. according to claim 1-5 any one without sucrose sweet potato fiber multigrain biscuit, it is characterised in that：The milk powder
For whole milk powder.
7. the preparation method without sucrose sweet potato fiber multigrain biscuit described in claim 1-6 any one, it is characterised in that：Packet
Include following steps：
(1) preparation of sweet potato fiber grain：By sweet potato extract starch after remaining waste sweet potato grain through over cleaning, steam, cold
Freeze, heating thaws, is freeze-dried or dries again and be made；
(2) prepare raw material according to the ratio, suitable water, ammonium bicarbonate, sodium bicarbonate, fresh hen egg and maltitol or trehalose are put into stirring
Then vegetable oil, milk powder and food flavor fragrance are added in the blender and stir evenly by 3~5min of stir about in machine；
(3) the sweet potato fiber grain, wheat flour, oatmeal, SEMEN COICIS powder, Semen Sesami Nigrum core and the food that will be prepared in step (1)
Salt is added entirely in the blender, and dough is made in stirring；
(4) dough being stirred in step (3) is poured out to the forming operation of progress biscuit after 10~15min of standing；
(5) enter stove to bake：Baking temperature is set according to tough biscuit baking technology, 180~220 DEG C of face fire, the fire in a stove before fuel is added 220~
240℃；Or set baking temperature, 250~200 DEG C of face fire, 180~200 DEG C of the fire in a stove before fuel is added according to shortbread type biscuit baking technology；
(6) biscuit come out of the stove will be baked and carries out Oil injection cooling, then will be cooled to the timely packaging and storage of biscuit of room temperature.
8. the preparation method of no sucrose sweet potato fiber multigrain biscuit according to claim 7, it is characterised in that：The sweet potato
The preparation of fiber grain includes the following steps：
(a) sweet potato grain is secondary with clear water washing and filtering, 10~20min of centrifugal dehydration；
(b) the sweet potato grain after cleaning and dewatering in step (a) is put into steam box, 100 DEG C steam 5~10min, by the sweet potato steamed grain
Boiling system 5~8 is ripe；
(c) the sweet potato grain steamed in step (b) is taken out and moves to indoor fresh breeze natural cooling, by it when being cooled to room temperature
It moves into the freezer of -30~-40 DEG C of degree and carries out freezing processing, 3~4h of cooling time；
(d) the sweet potato grain after freezing in step (c) is carried out heating defrosting, summer thaw at RT, winter moves into 30~35 DEG C
It thaws in air conditioning chamber；
(e) the sweet potato grain after thawing in step (d) is dried with multi-layer tunnel oven, 70~85 DEG C of drying temperature, the time 2
~3h can continue to carry out frozen dried with freeze dryer, finally obtain the sweet potato of the bulk graininess of finished product or bulk coarse powder shape
Fiber grain.
9. the preparation method of no sucrose sweet potato fiber multigrain biscuit according to claim 7, it is characterised in that：Step (3)
According to tough biscuit stirring technique stir 20~30min.
10. the preparation method of no sucrose sweet potato fiber multigrain biscuit according to claim 7 or 8, it is characterised in that：Step
(3) in 3~5min is stirred according to the stirring technique of shortbread type biscuit.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810549278.2A CN108606035A (en) | 2018-05-31 | 2018-05-31 | A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof |
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| CN201810549278.2A CN108606035A (en) | 2018-05-31 | 2018-05-31 | A kind of no sucrose sweet potato fiber multigrain biscuit and preparation method thereof |
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