Mulberry and medlar health-care biscuit and preparation method thereof

Abstract

The invention discloses a mulberry and medlar health-care biscuit which is prepared by the following raw materials in parts by weight: 15-20 parts of soybean curb residues, 70-80 parts of wheat flour, 2-3 parts of medlar leaves, 2-3 parts of hawthorn leaves, 2-3 parts of pumpkin leaves, 2-3 parts of folium cortex eucommiae, 1-2 parts of lance asiabell root, 1-2 parts of fructus amomi, 1-2 parts of medlar, 4-5 parts of mulberry, 60-70 parts of coconut milk, 4-5 parts of hen eggs, 6-8 parts of sesame oil, 3-4 parts of fresh butter, 5-6 parts of maltitol, 1-2 parts of salt, 1-2 parts of baking soda and 0.8-1 part of ammonium bicarbonate. According to the biscuit, the soybean curd residues and mulberry pulp are stir-fried together, the mulberry pulp is absorbed to change a taste of the soybean curd residues, an odor of soybeans is removed, and the raw materials are ground, smashed and mixed with the wheat flour for producing the biscuit, so that the obtained biscuit is rich and high in nutrient substances such as dietary fiber, soybean protein, soybean lecithin and soybean isoflavone, is crisp in taste and unique in flavor, and has effects of appetizing, promoting digestion, clearing heat, removing toxicity, activating blood circulation, dissipating stasis, relaxing bowels, preventing a cancer, blacking hair, improving eyesight and delaying senescence.

Description

technical field [0001] The invention relates to a biscuit, in particular to a mulberry and wolfberry health-care biscuit and a preparation method thereof. Background technique [0002] Biscuits are convenient to eat, have different tastes, are rich in nutrition, and are suitable for all people to eat. However, with the improvement of people's living standards, traditional biscuits can no longer meet people's consumption needs. Tofu dregs contain 85% water, 3.0% protein, 0.5% fat, 8.0% carbohydrates, calcium, phosphorus, iron, soybean lecithin, soybean isoflavones, antioxidants, vitamins and other nutrients. It is a new type of health food Material. The invention uses bean curd residue to prepare biscuits, which expands the application range of bean curd residue. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a mulberry and wolfberry health-care biscuit and a preparation method thereof. [0004] The present inven...

AI Technical Summary

Problems solved by technology

[0002] Biscuits are convenient to eat, have different tastes, are rich in nutrition, and are suitable for all people to eat. However, with the improvement of people's living standards, traditional biscuits can no longer meet people's consumption needs.