A kind of lung-moistening tea fragrance biscuit and its processing method

A technology of tea-flavored biscuits and processing methods, which is applied in baking, dough processing, baked food, etc., can solve the problems of high sugar, high fat, high calorie, low calorie, and failure to meet consumers, so as to achieve rich and balanced nutrition, improve Lung function, unique flavor effect
CN103999917BInactive Publication Date: 2016-01-20焦作汇力康食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
焦作汇力康食品有限公司
Publication Date
2016-01-20
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses a lung-moistening biscuit with tea perfume and a processing method thereof. The lung-moistening biscuit with tea perfume is composed of the following materials in parts by weight: 30-50 parts of oat powder, 20-40 parts of common buckwheat, 200-300 parts of wheatmeal, 15-20 parts of snow pear, 8-15 parts of Phyllanthus emblica fruit, 10-15 parts of honey, 6-8 parts of lily root flour, 30-40 parts of lotus seed, 10-15 parts of agaric, 6-10 parts of spina date seed, 6-10 parts of yerba mate, 1-2 parts of mountain ash, 2-3 parts of lemon grass, 1-2 parts of radix asparagi, 1-2 parts of radix glehniae, 2-3 parts of purple bergenia herb, 1-2 parts of astilbe chinensis, 10-15 parts of nutrition additive and 8-15 parts of coix seed oil. The lung-moistening biscuit with tea perfume is integrated with unique fresh tea perfume, sweet and crisp, special in flavor, abundant and balanced in nutrition, applicable to all kinds of people, added with multiple traditional Chinese medicines and compatible with multiple food materials, has the effects on clearing away the lung heat, relieving cough, moistening the lung and strengthening the spleen and clearing away heat and reducing fire, and improves the lung function, thus being healthy.
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Description

Technical field

[0001] The invention relates to a lung-moistening tea-fragrant biscuit and a processing method thereof, and belongs to the technical field of food processing. Background technique

[0002] Biscuits are products made by baking wheat flour, sugar, fat, dairy products, eggs, etc. as the main raw materials. The biscuits have a crisp taste, low water content, light weight, complete block shape, easy storage, convenient packaging and carrying, and convenient eating. With the improvement of people's living standards and the increasing awareness of health care, foods with health care functions are becoming more and more popular among consumers. Traditionally processed biscuits are generally high in sugar, fat and high in calories, which can no longer meet the needs of consumers. Biscuit foods are required to develop in terms of nutrition, health, functionality, and low calories. Summary of the invention

[0003] The purpose of the present invention is to provide a lung-m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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