Tremella lily biscuits and preparation method thereof

Abstract

The invention discloses tremella lily biscuits which are prepared from the following raw materials in part by weight: 60 to 70 parts of wheat flour, 2 to 3 parts of loquat leaves, 1 to 2 parts of chrysanthemum leaves, 1 to 2 parts of grape leaves, 2 to 3 parts of ligusticum wallichii, 1 to 2 parts of rhizoma atractylodis, 1 to 2 parts of polyalthia root, 1 to 2 parts of dark plum fruit, 2 to 3 parts of tremella, 2 to 3 parts of lily, 1 to 2 parts of lotus seed, 1 to 2 parts of sanchi powder, 3 to 5 parts of konjaku flour, 20 to 25 parts of yellow serofluid, 6 to 8 parts of eggs, 1 to 2 parts of baking soda, 2 to 3 parts of skim milk powder, 4 to 6 parts of white granulated sugar and 5 to 7 parts of peanut oil. According to the invention, the yellow serofluid is fermented, so that nutrition of the yellow serofluid is easier to adsorb by human bodies; the produced biscuits are crisp and tasty, has aromatic flavor and unique taste, is rich in nutrient substances such as dietary fibers, soybean oligosaccharides and the like and has effects of removing heat from the lung to relieve cough, dispelling wind and cooling blood, benefiting qi and strengthening spleen, moistening the lung and nourishing the stomach and enriching yin and nourishing the kidney.

Description

Technical field [0001] The invention relates to a biscuit, in particular to a white fungus lily biscuit and a preparation method thereof. Background technique [0002] Biscuits are rich in types and tastes, suitable for all consumers. The yellow syrup contains 4.2 mg / g of soy whey protein, 14.9 mg / g of soy oligosaccharides, 0.2 mg / g of soy isoflavones, and 0.3 mg / g of soy saponin. It can be said to be nutritious, but most soy products companies directly discharge the yellow water, causing waste. Summary of the invention [0003] The invention overcomes the shortcomings in the prior art and provides a white fungus lily biscuit and a preparation method thereof. [0004] The present invention is realized through the following technical solutions: [0005] A white fungus lily biscuit is made of the following raw materials by weight: [0006] Wheat flour 60-70, loquat leaves 2-3, chrysanthemum leaves 1-2, grape leaves 1-2, chuanxiong 2-3, atractylodes 1-2, black bark root 1-2, ebony 1-2, ...

AI Technical Summary

Problems solved by technology

[0002] There are many types of biscuits and various tastes, suitable for all consumers. The yellow syrup contains 4.2 mg / g of soybean whey protein, 14.9 mg / g of soybean oligosaccharides, 0.2 mg / g of soybean isoflavones, and 0.3 mg / g of soybean saponins. It can be said to be rich in nutrition, but most soybean product companies discharge the yellow pulp water directly, causing waste