Burdock biscuit and production process thereof

The invention discloses a burdock biscuit and a production process thereof. The burdock biscuit adopts low-gluten flour, burdock powder, butter and the like as main raw materials, and the optimum formula of the burdock biscuit comprises: 100% of low-gluten flour, 62.45% of butter, 20.75% of white granulated sugar, 22.10% of egg liquid and 3.13% of burdock powder. The optimum baking process is as follows: the upper fire temperature is 175 DEG C, the lower fire temperature is 160 DEG C, and the baking time is 18 minutes. Under the optimum condition, the produced burdock biscuit has the advantages of loose mouthfeel, moderate sweetness and complete appearance. Physical and chemical tests on the optimum products show that the water content is 3.4% and the alkalinity is 0.197%. 本发明公开了种牛蒡饼干及其生产工艺，以低筋面粉、牛蒡粉、黄油等为主要原料，牛蒡饼干的最佳配方是：低筋粉100％，黄油62.45％，白砂糖20.75％、鸡蛋液22.10％，牛蒡粉3.13％，最佳烘烤工艺是：上火温度为175℃，下火温度为160℃，烘烤时间为18min。在最佳条件下，生产出来的牛蒡饼干口感疏松，甜度适中，外形完整。对最优产品进行理化检测，检测结果是：水分含量为3.4％，碱度为0.197％。