CN115067373A - Preparation method of roselle functional biscuits - Google Patents
Preparation method of roselle functional biscuits Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- 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
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
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Abstract
The invention relates to a preparation method of roselle functional biscuits, which comprises the following steps: preparing raw materials, wherein the raw materials comprise the following materials in parts by weight: 100 portions of low-gluten flour, 8 to 12 portions of roselle powder, 20 to 25 portions of preserved roselle, 35 to 40 portions of corn oil, 45 to 55 portions of xylitol, 35 to 40 portions of whole egg liquid, 10 to 15 portions of milk powder, 1.5 to 2 portions of baking soda and 1 to 2 portions of salt; washing Hibiscus sabdariffa preserved fruit with hot water, and cutting into small pieces; adding salt into corn oil, stirring for emulsification, adding whole egg liquid after emulsification, and mixing uniformly to obtain a mixed solution; uniformly mixing low-gluten flour, roselle powder, milk powder, xylitol and baking soda to obtain mixed powder; adding the mixed powder and the roselle preserved fruit dices into the mixed solution, and uniformly stirring to obtain biscuit green compact dough; rolling the biscuit green dough into slices, and putting the slices into a refrigerator for refrigeration; and finally pressing into a roselle shape, baking, taking out and cooling. The roselle functional biscuit prepared by the method is sour, sweet, delicious, unique in flavor, natural and healthy.
Description
Technical Field
The invention relates to a preparation method of roselle functional biscuits, and belongs to the technical field of food processing.
Background
The biscuit is a product which is made by baking wheat flour, sugar, grease, dairy products, eggs and the like which are used as main raw materials. The biscuit has the advantages of loose mouthfeel, low moisture content, light weight, complete block shape, easy preservation, convenient packaging and carrying and convenient eating. The biscuit consumption is the best in most countries, the biscuit industry in China develops rapidly in recent years, and the biscuits are various in level and category.
With the increasing living standard and the increasing health care consciousness of people, the food with the health care function is more and more popular with consumers. Compared with the traditional biscuits, the sugar content, the fat content and the calorie of the functional biscuits are reduced, people seek healthy diet more and more nowadays, the sugar content, the fat content and the calorie of the biscuits are reduced, vitamins, minerals and other nutritional ingredients beneficial to human bodies are added, and the functionality of the biscuits is improved.
Hibiscus sabdariffa is also called Hibiscus sabdariffa, Solanum torvum Linne, and Hibiscus sabdariffa. The sour taste of the roselle comes from the contained citric acid, and the appetite can be promoted by drinking a proper amount of roselle. Roselle is used by people abroad to make jams, fruit juices, wines, sports drinks and the like. People in tropical regions often eat salted roselle. When the Indian people make curry sauce and jam, roselle is also commonly used for adding flavor. Hibiscus sabdariffa is rich in vitamin C, and has effects of improving body condition, removing toxic substance, promoting diuresis, enhancing intestinal tract power, promoting digestion, and promoting bile secretion to decompose excessive fat in vivo. It also has effects in reducing cholesterol and improving hypertension. In addition, roselle can also have the effects of clearing heat, quenching thirst, clearing heart fire, treating liver diseases, balancing pH value in a body and the like, and has the effects of accelerating metabolism of human blood and promoting blood circulation.
At present, roselle is mainly used for making beverages, fruit wine, jam and the like, is not applied to making biscuits, and needs further research on value mining, development and utilization.
Disclosure of Invention
The invention aims to provide a preparation method of roselle functional biscuits, aiming at the defects in the prior art.
The purpose of the invention is realized as follows: a preparation method of roselle functional biscuits is characterized by comprising the following steps:
step (1), preparing raw materials, wherein the raw materials comprise the following materials in parts by weight: 100 portions of low-gluten flour, 8 to 12 portions of roselle powder, 20 to 25 portions of preserved roselle, 35 to 40 portions of corn oil, 45 to 55 portions of xylitol, 35 to 40 portions of whole egg liquid, 10 to 15 portions of milk powder, 1.5 to 2 portions of baking soda and 1 to 2 portions of salt;
step (2), washing the preserved roselle with hot water, and cutting into small dices for later use to obtain preserved roselle dices;
adding salt into the corn oil, stirring and emulsifying, adding the whole egg liquid after emulsification, and uniformly mixing to obtain a mixed liquid;
step (4), uniformly mixing low-gluten flour, roselle powder, milk powder, xylitol and baking soda to obtain mixed powder;
step (5), adding the mixed powder and the roselle preserved fruit dices into the mixed solution, and uniformly stirring to obtain biscuit green body dough;
rolling the biscuit green dough into slices, and putting the slices into a refrigerator for refrigeration for 20 min;
pressing a biscuit die into a rosette shape, putting the rosette into a baking tray filled with oiled paper, baking the rosette in an oven, and baking the rosette for 20 minutes at 170 ℃ on the upper fire and 160 ℃ on the lower fire;
and (8) taking out the baked roselle calyx and cooling to obtain the roselle calyx functional biscuit, cooling and then carrying out vacuum packaging.
The roselle powder is obtained by carrying out superfine grinding on dried roselle calyx and then sieving the crushed roselle calyx by a 200-mesh sieve.
In the step (6), the biscuit green body dough sheet is 0.3-0.5cm thick.
The baking tray is padded with a layer of anti-adhesion oiled paper, the sheet is carved into a roselle shape by a biscuit mould, and then the sheet is put into the baking tray padded with the oiled paper and baked in an oven.
The method is advanced and scientific, and the preparation method of the roselle functional biscuit provided by the invention has the following raw materials in amount: 100-110 parts of low-gluten flour, 8-12 parts of roselle powder, 20-25 parts of roselle preserved fruit, 35-40 parts of corn oil, 45-55 parts of xylitol, 35-40 parts of whole egg liquid, 10-15 parts of milk powder, 1.5-2 parts of baking soda and 1-2 parts of salt. The preparation method comprises the following steps:
(1) weighing all the raw materials respectively; (2) washing Hibiscus sabdariffa preserved fruit with hot water, and cutting into small pieces; adding salt into corn oil, stirring and emulsifying, adding whole egg liquid after emulsification, and mixing uniformly to obtain a mixed solution; (3) uniformly mixing low-gluten flour, roselle powder, milk powder, xylitol and baking soda; (4) adding the roselle preserved fruit dices into the mixed solution obtained in the step (2), and uniformly stirring all the raw materials to obtain biscuit green body dough; (5) rolling the biscuit green dough into slices, and putting the slices into a refrigerator for refrigeration; (6) pressing the roselle shape by using a biscuit pressing die, putting the biscuit pressing die into a baking tray filled with oiled paper, baking the biscuit in an oven at the upper fire temperature of 170 ℃ and the lower fire temperature of 160 ℃ for 20 minutes; (7) taking out the roasted product for cooling, and carrying out vacuum packaging after cooling.
Preferably, xylitol is added by the process of the invention, and is used as a naturally-occurring functional sugar alcohol, has the health-care functions of preventing decayed teeth, preventing respiratory tract infection, regulating intestinal tracts and the like, has low calorie, and is popular among consumers as a substitute of a sweetener.
The added roselle powder is obtained by carrying out superfine grinding on dried roselle calyx and then sieving the crushed roselle calyx by a 200-mesh sieve. Fine powder quality, health and safety, and convenient operation.
Using the process of the present invention, the biscuit green dough sheet is about 0.3 to 0.5 cm.
The corn oil added by the process has the unsaturated fatty acid content of 80-85 percent, has a dissolving effect on the accumulation of cholesterol in blood, and is suitable for high-cholesterol people.
The green sheet is refrigerated in a refrigerator, so that the shape of the biscuit can be kept intact during die pressing.
By using the process of the invention, the baking tray is paved with the oil paper to prevent mutual adhesion.
The invention has the beneficial effects that:
1. the roselle functional biscuit is prepared by taking low-gluten flour, roselle powder and roselle preserved fruit as main raw materials, and is sour, sweet, delicious, unique in flavor, natural and healthy.
2. The roselle functional biscuit can effectively reduce cholesterol, improve hypertension, help digestion, clear away heart-fire and reduce internal heat.
3. The roselle functional biscuit is similar to roselle in appearance shape, close in color and vivid in image.
4. Enriches the varieties of functional biscuits, improves the economic value of roselle and provides ideas for the development and utilization of roselle.
Drawings
FIG. 1 is a graph showing sensory quality results of roselle functional cookies prepared when the roselle powder is used in amounts of 4 parts, 8 parts, 12 parts, 16 parts and 20 parts, respectively;
FIG. 2 is a graph showing sensory quality results of roselle functional cookies prepared with roselle preserved fruit consumption of 15 parts, 20 parts, 25 parts, 30 parts and 35 parts;
FIG. 3 is a graph showing sensory quality results of roselle functional cookies prepared when xylitol is used in amounts of 40 parts, 45 parts, 50 parts, 55 parts and 60 parts;
FIG. 4 is a graph showing sensory quality results of roselle functional cookies prepared when the whole egg liquid is used in amounts of 20 parts, 25 parts, 30 parts, 35 parts and 40 parts.
Detailed Description
The present invention will now be described more fully hereinafter.
Example 1
A roselle functional biscuit is prepared from the following raw materials: low-gluten flour, roselle powder, preserved roselle, corn oil, xylitol, whole egg liquid, milk powder, baking soda and salt.
Further, the dosage of the raw materials for preparing the roselle functional biscuit is as follows by weight: 100-110 parts of low-gluten flour, 8-12 parts of roselle powder, 20-25 parts of roselle preserved fruit, 35-40 parts of corn oil, 45-55 parts of xylitol, 35-40 parts of whole egg liquid, 10-15 parts of milk powder, 1.5-2 parts of baking soda and 1-2 parts of salt.
A preparation method of a roselle functional biscuit comprises the following steps:
(1) weighing all the raw materials respectively;
(2) washing the preserved Roselle calyx with hot water, and cutting into small pieces for later use to obtain preserved Roselle calyx;
(3) adding salt into corn oil, stirring for emulsification, adding whole egg liquid after emulsification, and mixing uniformly to obtain a mixed solution;
(4) uniformly mixing low-gluten flour, roselle powder, milk powder, xylitol and baking soda to obtain mixed powder;
(5) adding the mixed powder and the roselle preserved fruit dices into the mixed solution, and uniformly stirring to obtain biscuit green body dough;
(6) rolling the biscuit green dough to be 0.3-0.5cm thin, and refrigerating the biscuit green dough in a refrigerator for 20 minutes;
(7) after the roselle shape is carved by a biscuit mould, putting the biscuit into a baking tray filled with oiled paper, baking the biscuit in an oven at the upper fire temperature of 170 ℃ and the lower fire temperature of 160 ℃ for 20 minutes;
(8) taking out the roasted product for cooling, and carrying out vacuum packaging after cooling.
1. Single factor test
According to the formula and the process flow of the roselle functional biscuit, sensory evaluation is used as a survey index, and 100 parts of fixed low-gluten flour, 12 parts of roselle powder, 20 parts of roselle preserved fruit, 35 parts of corn oil, 45 parts of xylitol, 30 parts of whole egg liquid, 10 parts of milk powder, 2 parts of baking soda and 1 part of salt are fixed. The influence of the dosage of the roselle powder, the dosage of the preserved roselle, the dosage of the xylitol and the dosage of the whole egg liquid on the sensory evaluation of the product is researched. Sensory evaluation criteria for roselle functional cookies are shown in table 1 below.
TABLE 1 sensory evaluation criteria for Hibiscus sabdariffa functional cookies
1.1 influence of Hibiscus sabdariffa pollen dosage on sensory quality of Hibiscus sabdariffa functional cookies
Under the conditions of using 20 parts of the preserved roselle, 45 parts of xylitol and 30 parts of whole egg liquid, evaluating the influence of the use amount of the roselle powder on the sensory quality of the roselle functional biscuits when the use amount of the roselle powder is 4 parts, 8 parts, 12 parts, 16 parts and 20 parts.
1.2 influence of Hibiscus sabdariffa preserved fruit dosage on sensory quality of Hibiscus sabdariffa functional biscuit
Under the conditions of using 12 parts of roselle powder, 45 parts of xylitol and 30 parts of whole egg liquid, the influence of the use amount of the roselle preserved fruit of 15 parts, 20 parts, 25 parts, 30 parts and 35 parts on the sensory quality of the roselle functional biscuit is evaluated.
1.3 influence of xylitol dosage on sensory quality of Hibiscus sabdariffa functional biscuit
Under the conditions that the dosage of the roselle powder is 12 parts, the dosage of the preserved roselle is 20 parts, and the dosage of the whole egg liquid is 30 parts, the influence of the dosage of the xylitol of 40 parts, 45 parts, 50 parts, 55 parts and 60 parts on the sensory quality of the roselle functional biscuits is evaluated.
1.4 Effect of Whole egg liquid dosage on Hibiscus Sabdariffa functional biscuit sensory quality
Under the conditions that the dosage of the roselle powder is 12 parts, the dosage of the preserved roselle is 20 parts, and the dosage of the xylitol is 45 parts, the influence of the whole egg liquid dosage of 20 parts, 25 parts, 30 parts, 35 parts and 40 parts on the sensory quality of the roselle functional biscuit is evaluated.
2. Results of the one-factor test
2.1 influence of Hibiscus sabdariffa pollen dosage on sensory quality of Hibiscus sabdariffa functional cookies
The sensory quality results of the roselle functional biscuits prepared when the roselle powder is used in 4 parts, 8 parts, 12 parts, 16 parts and 20 parts are shown in figure 1.
As can be seen from figure 1, the sensory quality of the biscuit is best when the dosage of the roselle powder is 8 parts under the conditions that the dosage of the roselle preserved fruit is 20 parts, the dosage of the xylitol is 45 parts and the dosage of the whole egg liquid is 30 parts. With the increase of the dosage of the roselle powder, the sensory score shows a trend of ascending first and then descending. The Roselle pollen can change the color, tissue structure and taste of the biscuit. The amount of the compound has a small influence on the appearance of the product, but has a large influence on the color and taste. When the addition amount is less, the special flavor of the biscuit is not prominent, and the color is lighter; when the addition amount is too much, the taste of the biscuit is sour, the texture is hard, the taste is poor and the color is dark.
2.2 influence of Hibiscus sabdariffa preserved fruit dosage on sensory quality of Hibiscus sabdariffa functional cookies
The sensory quality results of the roselle functional biscuits prepared when the dosage of the roselle preserved fruits is 15 parts, 20 parts, 25 parts, 30 parts and 35 parts are shown in figure 2.
As can be seen from figure 2, under the conditions that the dosage of the roselle powder is 12 parts, the dosage of the xylitol is 45 parts and the dosage of the whole egg liquid is 30 parts, when the dosage of the preserved roselle is 20 parts, the biscuit is crisp, the taste is fine and smooth, the roselle flavor is prominent, and the taste is better. The dosage of the preserved roselle has great influence on the flavor and taste of the biscuit. When the adding amount is less, the flavor is not outstanding, and the taste of the biscuit is poor. When the addition amount is more, the taste is slightly sour, and the flavor of the biscuit is too strong.
2.3 influence of xylitol dosage on sensory quality of Hibiscus sabdariffa functional biscuit
The sensory quality results of the roselle functional cookies prepared when the xylitol is used in 40 parts, 45 parts, 50 parts, 55 parts and 60 parts are shown in figure 3.
As can be seen from figure 3, under the conditions that the dosage of the roselle powder is 12 parts, the dosage of the preserved roselle is 20 parts, and the dosage of the whole egg liquid is 30 parts, when the dosage of the xylitol is 50 parts, the biscuit has proper sweetness, better color, fine and smooth tissue and highest sensory score. The xylitol is added to endow the biscuit with sweet taste, and plays a certain emulsification role on oil, so that the biscuit is more delicate in tissue. The xylitol dosage has little influence on the color and appearance of the product, but has great influence on the taste. When the dosage is too small, the biscuit has no sweet taste; when too much, the taste is too sweet, which affects the sensory score.
2.4 influence of Whole egg liquid dosage on sensory quality of Hibiscus sabdariffa functional biscuit
The sensory quality results of the roselle functional cookies obtained when the whole egg liquid is used in 20 parts, 25 parts, 30 parts, 35 parts and 40 parts are shown in FIG. 4.
As can be seen from FIG. 4, under the conditions that the dosage of the roselle powder is 12 parts, the dosage of the roselle preserved fruit is 20 parts, and the dosage of the xylitol is 45 parts, when the dosage of the whole egg liquid is 35 parts, the biscuit is loose in texture, mellow in taste, and highest in sensory score. The reason is that: the proteins and amino acids contained in eggs undergo maillard reactions on the biscuit surface during baking, resulting in a pleasant flavour and a brownish yellow colour. The egg liquid can also improve the organization performance of the product, and has emulsification effect on the grease and other materials in the raw materials, so that the flavor and the structure of the product are uniform. When the addition amount exceeds 35 parts, the sensory quality gradually decreases with the increase of the use amount of the whole egg liquid. When the addition amount of the egg liquid is too much, the dough is too thin and soft, the biscuit forming is influenced, and the biscuit tastes harder after being mature.
3. Quadrature test
3.1 design of the experiment
Based on the single factor test, orthogonal test design was performed on roselle functional cookies, see table 2.
TABLE 2 Hibiscus sabdariffa functional biscuit L 9 (3 4 ) Level of experimental factors
3.2 test results and analysis
Based on a single-factor test, the influence of the dosage of the roselle powder, the dosage of the preserved roselle, the dosage of the xylitol and the dosage of the whole egg liquid on the sensory evaluation of the product is obtained. In order to further effectively optimize the processing technology, L is adopted in the test 9 (3 4 ) Orthogonal table the orthogonal test was performed for 4 factors and the experimental results are shown in table 3.
TABLE 3 Hibiscus sabdariffa functional biscuit L 9 (3 4 ) Orthogonal assay and analysis
From Table 3, the order of magnitude of the range R values, i.e., R, can be found A >R D >R C >R B . The factor A has the greatest range, and the roselle powder has the greatest influence on roselle functional biscuits and is a key factor for determining the quality of the roselle functional biscuits. The next is factor D, which has an R value of 4.00, second only to factor A. Namely, the using amount of the whole egg liquid is also an important factor which can not be ignored in the process of making the biscuit. Again, factor C, i.e. xylitol usage. Finally, factor B, i.e. the preserved roselle, had the least impact on the quality of the biscuit. From the results of the above combinations, the optimum combination is A 2 B 2 C 3 D 2 . Namely 8 parts of roselle powder, 25 parts of preserved roselle, 55 parts of xylitol and 35 parts of whole egg liquid.
Therefore, the optimal formula comprises 100 parts of low-gluten flour, 8 parts of roselle powder, 25 parts of preserved roselle, 35 parts of corn oil, 55 parts of xylitol, 35 parts of whole egg liquid, 10 parts of milk powder, 2 parts of baking soda and 1 part of salt.
Example 2 relates to dough green rolling thickness.
The thickness of the biscuit dough when it is rolled out affects the quality of the biscuit, and the best example of this development was investigated. The best formulation in example 1 was used: 100 parts of low-gluten flour, 8 parts of roselle powder, 25 parts of roselle preserved fruit, 35 parts of corn oil, 55 parts of xylitol, 35 parts of whole egg liquid, 10 parts of milk powder, 2 parts of baking soda and 1 part of salt.
The results are shown in the following table:
the results show that the dough has a good sensory quality when the dough thickness is between 0.3 and 0.5cm, preferably 0.4 cm. The biscuit has the advantages of complete appearance, compact tissue, bright color, aromatic flavor and crisp and delicate mouthfeel. When the baking time is fixed, the thickness of the dough green body has a great influence on the quality of the biscuit. When the green body is thin, the biscuit can be burnt and blackened, and the quality is poor. When the green body is thick, the biscuit is not mature, the eating requirement cannot be met, and the taste of the biscuit is reduced. Therefore, the thickness of the dough is preferably in the range of 0.3 to 0.5 cm.
Example 3, relating to biscuit cooking temperature and cooking time.
The best formulation in example 1 was used: 100 parts of low-gluten flour, 8 parts of roselle powder, 25 parts of roselle preserved fruit, 35 parts of corn oil, 55 parts of xylitol, 35 parts of whole egg liquid, 10 parts of milk powder, 2 parts of baking soda and 1 part of salt. The optimal roasting time and temperature are explored.
The results are shown in the following table:
the result shows that when the thickness of the dough green body is constant, the biscuit quality is best when the biscuit is baked for 20min at the upper fire of 170 ℃ and the lower fire of 160 ℃. With the rise of the baking temperature, the baking time is correspondingly shortened, otherwise the biscuits are easy to be burnt. When the baking temperature of the biscuit is low and the baking time is long, the water content of the biscuit is low and the biscuit is hard in taste; when the baking temperature of the biscuits is high and the baking time is short, the biscuits are easy to have dark appearance colors and immature inside. Namely, the optimal baking conditions are as follows: baking at 170 deg.C and 160 deg.C for 20 min.
Claims (4)
1. A preparation method of roselle functional biscuits is characterized by comprising the following steps:
step (1), preparing raw materials, wherein the raw materials comprise the following materials in parts by weight: 100 portions of low-gluten flour, 8 to 12 portions of roselle powder, 20 to 25 portions of preserved roselle, 35 to 40 portions of corn oil, 45 to 55 portions of xylitol, 35 to 40 portions of whole egg liquid, 10 to 15 portions of milk powder, 1.5 to 2 portions of baking soda and 1 to 2 portions of salt;
step (2), washing the preserved roselle with hot water, and cutting into small dices for later use to obtain preserved roselle dices;
adding salt into the corn oil, stirring and emulsifying, adding the whole egg liquid after emulsification, and uniformly mixing to obtain a mixed liquid;
step (4), uniformly mixing low-gluten flour, roselle powder, milk powder, xylitol and baking soda to obtain mixed powder;
step (5), adding the mixed powder and the roselle preserved fruit dices into the mixed solution, and uniformly stirring to obtain biscuit green body dough;
rolling the biscuit green dough into slices, and putting the slices into a refrigerator for refrigeration for 20 min;
pressing a biscuit die into a rosette shape, putting the rosette into a baking tray filled with oiled paper, baking the rosette in an oven, and baking the rosette for 20 minutes at 170 ℃ on the upper fire and 160 ℃ on the lower fire;
and (8) taking out the baked roselle calyx and cooling to obtain the roselle calyx functional biscuit, cooling and then carrying out vacuum packaging.
2. The method for preparing roselle functional biscuits according to claim 1, characterized in that the roselle powder is obtained by micronizing dried roselle calyx and sieving the micronized roselle calyx with a 200-mesh sieve.
3. The method for preparing roselle functional cookies as claimed in claim 1, wherein in step (6), the biscuit green dough sheet has a thickness of 0.3-0.5 cm.
4. The method for preparing roselle functional biscuits according to claim 1, wherein a layer of anti-adhesion oiled paper is padded on a baking tray, and after the roselle shape is carved on the sheet by using a biscuit mold, the sheet is put into the baking tray padded with the oiled paper and baked in an oven.
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| CN108651589A (en) * | 2017-04-01 | 2018-10-16 | 南京泽朗生物科技有限公司 | A kind of roselle cookies and preparation method thereof |
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