Brassica rapa biscuit as well as preparation method and application thereof

• Main Authors: MA XINYING, LIU TING, HUANG XUENING, HOU MENGYU, ZHAO XIA, YU BO, MIN TONGTONG, YUE LI, XU RUINA, YE YAOHUI, MA YUEXING
• Format: Patent
• Language: Chinese; English
• Published: 12.07.2024
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a brassica rapa biscuit and a making method and application thereof, and relates to the technical field of food preparation.The making method includes the steps that the brassica rapa biscuit is prepared from, by weight, 0.1-5 parts of brassica rapa powder, 2-9 parts of brassica rapa paste, 5-9 parts of egg liquid, 4-10 parts of corn oil, 0.01-1 part of baking soda, 5.5-9.5 parts of erythritol, 14-22 parts of corn starch and 4-14 parts of low-gluten flour; the brassica rapa biscuit is prepared by adding the brassica rapa powder and the brassica rapa paste, so that the oxidation resistance is improved, hydroxyl radicals and superoxide anions can be effectively inhibited, and the antibacterial effect is achieved. 本发明公开了一种恰玛古饼干及其制作方法与应用，涉及食品制备技术领域，该制作方法包括：按重量份数计，由以下原料制备而成：恰玛古粉0.1-5份，恰玛古泥2-9份，鸡蛋液5-9份，玉米油4-10份，小苏打0.01-1份，赤藓糖醇5.5-9.5份，玉米淀粉14-22份，低筋面粉4-14份，本发明通过加入恰玛古粉和恰玛古泥制作恰玛古饼干，提高抗氧化能力，并且能有效地对羟自由基、超氧阴离子具有抑制作用，达到抑菌的效果。