Gynostemma pentaphylla depressurizing health care biscuit and preparation method thereof

Abstract

The invention discloses a gynostemma pentaphylla depressurizing health care biscuit which is characterized by comprising the following raw materials by weight:45 to 55 parts of wheat flour, 9 to 12 parts of corn flour, 8 to 10 parts of sorghum flour, 3 to 4 parts of sweet potato starch, 5 to 7 parts of fishbone, 13 to 14 parts of vegetable oil, 3 to 5 parts of hawthorn seed flour, 10 to 11 parts of lotus, 12 to 14 parts of celery, 13 to 14 parts of maltose, 2 to 4 parts of dry skim milk, 1.2 to 1.5 parts of ammonium bicarbonate, 0.1 to 0.3 part of calcium gluconate, 0.05 to 0.08 part of zinc gluconate, 0.5 to 0. 6 part of low sodium salt, 0.1 to 0.2 part of flavorant, 2 to 31 parts of agaric flour, 10 to 12 parts of walnut flowers, 3 to 4 parts of Calcium fruit leaf, 4 to 6 parts of fig leaf, 6 to 8 parts of gynostemma pentaphylla, 3 to 5 parts of roselle, 0.3 to 0.4 part of glossy privet fruit, and 0.4 to 0.6 part of dry peanut leaf, and appropriate amount of water. The biscuit, provided by the invention, has the advantages that the taste is good; the flavor is special; and meanwhile the biscuit has the dietary therapy functions of depressurization and calcium supplement, and is particularly suitable for 'Three High' personnel taking as a snack food to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a gynostemma antihypertensive health biscuit and a preparation method thereof. Background technique [0002] Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy storage, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sugar and oil content. With the modern With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers. The biscuit industry is also developing towards nutrition, health, functionality, and low calorie. Low-energy, sugar-free biscuits have emerged under this trend. However, the low-energy or sugar-free biscuits produced by some manufacturers only partially reduce the amount of fat and sugar used, but it is not enough to reduce the a...

AI Technical Summary

Problems solved by technology

[0002] Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy preservation, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sugar and oil content. With the modern With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers