阅读说明：本技术 一种豌豆味低糖饼干的制备工艺 (Preparation process of pea-flavor low-sugar biscuit ) 是由 皮坤宁 于 2019-11-30 设计创作，主要内容包括：一种豌豆味低糖饼干的制备工艺,包括以下步骤：制汤：将柠檬汁、橄榄油、薰衣草、茴香粉和助剂混合成制汤原料,加入制汤原料10倍重量的水煎煮一定时间,过滤出汤汁,保温备用；喷洒：将豌豆粒通过蒸笼的蒸汽蒸熏40-50分钟,揉捻使豌豆皮破裂,将制汤步骤中得到的汤汁喷洒至豌豆粒表面,随后鼓热风40-50分钟烘干；制粉：将经过喷洒步骤后的豌豆粒加入水中后清洗3-5分钟,然后放置在通风干燥处静置6-8小时,然后进行磨粉,筛粉后得到豌豆面粉；混合：将经过制粉步骤后得到的豌豆面粉混合五香粉、磨粉的海苔、岩盐；制成饼干：将通过混合步骤得到的面粉撒到面团上,通过擀面杖擀制成薄片,并用烤箱烤20-30分钟得到成品。(A preparation process of pea-flavor low-sugar biscuits comprises the following steps: preparing soup: mixing lemon juice, olive oil, lavender, fennel powder and an auxiliary agent to prepare a decoction raw material, adding water with the weight being 10 times that of the decoction raw material, decocting for a certain time, filtering out the decoction, and keeping the temperature for later use; spraying: steaming the pea grains for 40-50 minutes by steam of a steamer, twisting to break pea skins, spraying the soup obtained in the step of preparing soup onto the surfaces of the pea grains, and then blowing hot air for 40-50 minutes to dry; milling: adding the pea grains subjected to the spraying step into water, cleaning for 3-5 minutes, placing the pea grains at a ventilated and dry place, standing for 6-8 hours, grinding the pea grains into powder, and screening the powder to obtain pea flour; mixing: mixing the pea flour obtained by the flour milling step with five spice powder, milled sea sedge and rock salt; preparing into biscuits: and (3) sprinkling the flour obtained in the mixing step on the dough, rolling the dough into slices by using a rolling pin, and baking the slices for 20-30 minutes by using an oven to obtain the finished product.)

1. A preparation process of pea-flavor low-sugar biscuits is characterized by comprising the following steps:

preparing soup: mixing lemon juice, olive oil, lavender, fennel powder and an auxiliary agent to prepare a soup raw material, adding water with the weight being 10 times that of the soup raw material, decocting for a certain time, filtering out the soup, and keeping the temperature at 70-80 ℃ for later use, wherein the auxiliary agent is prepared from charred eucommia ulmoides, astragalus mongholicus, coix seed, berchemia lineate, bee pollen, mint powder, rose juice, fennel powder, starch, apple juice and a proper amount of water;

spraying: steaming the pea grains for 40-50 minutes by steam of a steamer, twisting to break pea skins, spraying the soup obtained in the step of preparing soup onto the surfaces of the pea grains, and then blowing hot air for 40-50 minutes to dry;

milling: adding the pea grains subjected to the spraying step into water, cleaning for 3-5 minutes, placing the pea grains at a ventilated and dry place, standing for 6-8 hours, grinding the pea grains into powder, and screening the powder to obtain pea flour;

mixing: mixing the pea flour obtained by the flour milling step with five spice powder, ground sea sedge and rock salt to obtain seasoning powder.

Preparing into biscuits: rolling the dough into slices through a rolling pin, baking for 20-30 minutes by using an oven to obtain a finished product, uniformly scattering the seasoning powder obtained in the mixing step onto the finished product, and continuously baking for 10 minutes.

2. The process for preparing pea-flavored low-sugar cookies according to claim 1, wherein: the decoction time is 70-80 minutes.

3. The preparation process of the pea flavored low sugar biscuit according to claim 1, wherein the auxiliary agent is prepared from the following raw materials in parts by weight: 12-15 parts of charred eucommia bark, 4-6 parts of astragalus membranaceus, 5-8 parts of coix seed, 6-8 parts of berchemia lineate, 4-6 parts of bee pollen, 8-12 parts of mint powder, 8-10 parts of rose juice, 4-6 parts of fennel powder, 30-40 parts of starch, 10-14 parts of apple juice and a proper amount of water.

4. The process for preparing pea-flavored low-sugar biscuits according to claim 1, wherein in the step of preparing soup, soup raw materials are mixed according to the following parts by weight: 14-18 parts of lemon juice, 10-12 parts of olive oil, 8-12 parts of lavender, 15-20 parts of fennel powder and 4-6 parts of auxiliary agents.

5. The process for preparing pea-flavored low-sugar biscuits according to claim 1, wherein in the mixing step, the pea-flavored low-sugar biscuits are mixed according to the following parts by weight: 50-60 spice powder, 7-10 ground laver, 15-20 rock salt and 600-800 flour.

6. The process for preparing pea-flavored low-sugar cookies according to claim 1, comprising the steps of:

preparing soup: mixing lemon juice, olive oil, lavender, fennel powder and an auxiliary agent to obtain a soup raw material, and mixing the soup raw materials in parts by weight as follows: 14 parts of lemon juice, 10 parts of olive oil, 8 parts of lavender, 15 parts of fennel powder and 4 parts of auxiliary agent, adding water which is 10 times of the weight of the raw materials for preparing the soup, decocting for 70 minutes, filtering out the soup, and keeping the temperature at 70 ℃ for later use, wherein the auxiliary agent is prepared from the following raw materials in parts by weight: charred cortex Eucommiae 12, radix astragali 4, semen Coicis 5, radix berchemiae lineatae 6, bee pollen 4, herba Menthae powder 8, flos Rosae Rugosae juice 8, fructus Foeniculi powder 4, starch 30, succus Mali Pumilae 10 and appropriate amount of water;

spraying: steaming the pea grains for 40 minutes by steam of a steamer, twisting to break pea skins, spraying the soup obtained in the step of preparing soup onto the surfaces of the pea grains, and then blowing hot air for 40 minutes to dry;

milling: adding the pea grains subjected to the spraying step into water, cleaning for 3-5 minutes, standing for 6 hours in a ventilated and dry place, grinding into powder, and sieving to obtain pea flour;

mixing: mixing the pea flour obtained by the flour milling step with five spice powder, milled sea sedge and rock salt; mixing the following components in parts by weight: 50 five spice powder, 7 ground laver, 15 rock salt and 600 flour;

preparing into biscuits: the flour obtained by the mixing step is sprinkled on the dough, rolled into a sheet by a rolling pin, and baked in an oven for 20 minutes to obtain a finished product.

7. The process for preparing pea-flavored low-sugar cookies according to claim 1, comprising the steps of:

preparing soup: mixing lemon juice, olive oil, lavender, fennel powder and an auxiliary agent to obtain a soup raw material, and mixing the soup raw materials in parts by weight as follows: adding auxiliary agents of lemon juice 16, olive oil 11, lavender 10, fennel powder 18 and fennel powder 5, adding water in an amount which is 10 times of the weight of the raw materials for preparing the soup, decocting for 75 minutes, filtering out the soup, and keeping the temperature at 75 ℃ for later use, wherein the auxiliary agents are prepared from the following raw materials in parts by weight: charred cortex Eucommiae 13, radix astragali 5, semen Coicis 7, radix berchemiae lineatae 7, bee pollen 5, herba Menthae 10, flos Rosae Rugosae juice 9, fructus Foeniculi powder 5, starch 35, fructus Mali Pumilae juice 12 and appropriate amount of water;

spraying: steaming the pea grains for 45 minutes by steam of a steamer, twisting to break pea skins, spraying the soup obtained in the step of preparing soup on the surfaces of the pea grains, and then blowing hot air for 45 minutes to dry;

milling: adding the pea grains subjected to the spraying step into water, cleaning for 3-5 minutes, standing for 7 hours in a ventilated and dry place, grinding into powder, and sieving to obtain pea flour;

mixing: mixing the pea flour obtained by the flour milling step with five spice powder, milled sea sedge and rock salt; mixing the following components in parts by weight: 55 spice powder, 9 ground sea sedge, 17 rock salt and 700 flour;

preparing into biscuits: the flour obtained by the mixing step is sprinkled on the dough, rolled into a sheet by a rolling pin, and baked in an oven for 25 minutes to obtain a finished product.

8. The process for preparing pea-flavored low-sugar cookies according to claim 1, comprising the steps of:

preparing soup: mixing lemon juice, olive oil, lavender, fennel powder and an auxiliary agent to obtain a soup raw material, and mixing the soup raw materials in parts by weight as follows: adding auxiliary agents of 18 parts of lemon juice, 12 parts of olive oil, 12 parts of lavender and 20 and 6 parts of fennel powder, decocting the raw materials for 80 minutes in water with the weight being 10 times that of the raw materials for preparing the soup, filtering out the soup, and keeping the temperature at 80 ℃ for later use, wherein the auxiliary agents are prepared from the following raw materials in parts by weight: charred cortex Eucommiae 15, radix astragali 6, semen Coicis 8, radix berchemiae lineatae 8, bee pollen 6, herba Menthae powder 12, flos Rosae Rugosae juice 10, fructus Foeniculi powder 6, starch 40, succus Mali Pumilae 14 and appropriate amount of water;

spraying: steaming the pea grains for 50 minutes by steam of a steamer, twisting to break pea skins, spraying the soup obtained in the step of preparing soup on the surfaces of the pea grains, and then blowing hot air for 50 minutes to dry;

milling: adding the pea grains subjected to the spraying step into water, cleaning for 5 minutes, then placing the pea grains at a ventilated and dry place for standing for 8 hours, then grinding the pea grains into powder, and screening the powder to obtain pea flour;

mixing: mixing the pea flour obtained by the flour milling step with five spice powder, milled sea sedge and rock salt; mixing the following components in parts by weight: 60 five spice powder, 10 ground laver, 20 rock salt and 800 flour;

preparing into biscuits: the flour obtained by the mixing step is sprinkled on the dough, rolled into a sheet by a rolling pin, and baked in an oven for 30 minutes to obtain a finished product.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a preparation process of pea-flavor low-sugar biscuits.

Background

The pea is different from common vegetable, contains gibberellin, phytohemagglutinin and other substances, has the functions of resisting bacteria, diminishing inflammation and enhancing metabolism, and mainly contains carbohydrate, dietary fiber, protein, nicotinic acid, calcium, magnesium and other minerals. Many vegetable flavored cookies are available on the market today, but pea flavored cookies are rare and many are susceptible to moisture and flavor degradation over time. The biscuits on the market also have the problems of high sugar content, health disadvantage and the like.

Disclosure of Invention

In view of the above, the invention aims to provide a preparation process of pea-flavor low-sugar biscuits, which solves the problems of single taste, high moisture tendency, high sugar content and the like of vegetable biscuits in the prior art.

A preparation process of pea-flavor low-sugar biscuits is characterized by comprising the following steps:

preparing soup: mixing lemon juice, olive oil, lavender, fennel powder and an auxiliary agent to prepare a soup raw material, adding water with the weight being 10 times that of the soup raw material, decocting for a certain time, filtering out the soup, and keeping the temperature at 70-80 ℃ for later use, wherein the auxiliary agent is prepared from charred eucommia ulmoides, astragalus mongholicus, coix seed, berchemia lineate, bee pollen, mint powder, rose juice, fennel powder, starch, apple juice and a proper amount of water;

spraying: steaming the pea grains for 40-50 minutes by steam of a steamer, twisting to break pea skins, spraying the soup obtained in the step of preparing soup onto the surfaces of the pea grains, and then blowing hot air for 40-50 minutes to dry;

milling: adding the pea grains subjected to the spraying step into water, cleaning for 3-5 minutes, placing the pea grains at a ventilated and dry place, standing for 6-8 hours, grinding the pea grains into powder, and screening the powder to obtain pea flour;

mixing: mixing the pea flour obtained by the flour milling step with five spice powder, milled sea sedge and rock salt;

preparing into biscuits: rolling the dough into slices by a rolling pin, baking for 20-30 min by an oven to obtain a finished product, uniformly scattering the seasoning powder obtained in the mixing step onto the finished product, and continuously baking for 10 min

Further, the decoction time is 70-80 minutes.

Further, the auxiliary agent is prepared from the following raw materials in parts by weight: 12-15 parts of charred eucommia bark, 4-6 parts of astragalus membranaceus, 5-8 parts of coix seed, 6-8 parts of berchemia lineate, 4-6 parts of bee pollen, 8-12 parts of mint powder, 8-10 parts of rose juice, 4-6 parts of fennel powder, 30-40 parts of starch, 10-14 parts of apple juice and a proper amount of water.

Further, in the step of preparing the soup, mixing soup preparing raw materials in parts by weight as follows: 14-18 parts of lemon juice, 10-12 parts of olive oil, 8-12 parts of lavender, 15-20 parts of fennel powder and 4-6 parts of auxiliary agents.

Further, in the mixing step, the following components are mixed in parts by weight: 50-60 spice powder, 7-10 ground laver, 15-20 rock salt and 600-800 flour.

Compared with the prior art, the invention has the following beneficial effects:

1. the vegetable biscuit is rich in nutrition, tastes different from common vegetable biscuits, is crisp and has a pea flavor.

2. In the step of preparing the soup, the auxiliary agent prepared by a special formula is added, which is beneficial to improving the taste and preventing moisture.

3. A small amount of rock salt, five spice powder and ground sea sedge are added, so that the taste is more stereoscopic, and the fragrance of the biscuit is more natural.

Detailed Description

The basic process flow of the invention comprises the following steps:

a preparation process of pea-flavor low-sugar biscuits is characterized by comprising the following steps:

preparing soup: mixing the following raw materials for preparing soup in parts by weight: 14-18 parts of lemon juice, 10-12 parts of olive oil, 8-12 parts of lavender, 15-20 parts of fennel powder and 4-6 parts of auxiliary agents.

Adding water which is 10 times the weight of the raw materials for preparing the soup, decocting for 70-80 minutes, filtering out the soup, and keeping the temperature at 70-80 ℃ for later use, wherein the auxiliary agent is prepared from the following raw materials in parts by weight: 12-15 parts of charred eucommia bark, 4-6 parts of astragalus membranaceus, 5-8 parts of coix seed, 6-8 parts of berchemia lineate, 4-6 parts of bee pollen, 8-12 parts of mint powder, 8-10 parts of rose juice, 4-6 parts of fennel powder, 30-40 parts of starch, 10-14 parts of apple juice and a proper amount of water.

Spraying: steaming the pea grains for 40-50 minutes by steam of a steamer, twisting to break pea skins, spraying the soup obtained in the step of preparing soup onto the surfaces of the pea grains, and then blowing hot air for 40-50 minutes to dry;

milling: adding the pea grains subjected to the spraying step into water, cleaning for 3-5 minutes, placing the pea grains at a ventilated and dry place, standing for 6-8 hours, grinding the pea grains into powder, and screening the powder to obtain pea flour;

mixing: mixing the pea flour obtained by the flour milling step with five spice powder, milled sea sedge and rock salt; mixing the following components in parts by weight: 50-60 spice powder, 7-10 ground laver, 15-20 rock salt and 600-800 flour.

Preparing into biscuits: and (3) sprinkling the flour obtained in the mixing step on the dough, rolling the dough into slices by using a rolling pin, and baking the slices for 20-30 minutes by using an oven to obtain the finished product.

The present invention will be further described in detail with reference to the following specific examples, which are carried out on the premise of the technical solution of the present invention, and detailed embodiments and specific operation procedures are provided, but the present invention is not limited to the following examples.