Chinese wolfberry biscuit and making method thereof

Abstract

The invention discloses a Chinese wolfberry biscuit which comprises a light and crisp layer. The light and crisp layer comprises, by weight, 50 parts to 60 parts of flour and 1 part to 90 parts of Chinese wolfberry powder.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a wolfberry biscuit and a manufacturing method thereof. Background technique [0002] The fruit of Lycium barbarum is fusiform or oblong, slightly prolate by 0.6 to 2 cm and 0.3 to 1 cm in diameter. The surface is red and slightly shiny, with small raised style marks on the top and white stem marks on the base. . The peel is flexible, shrunken, fleshy, soft and sticky, with many seeds inside, kidney-like flat and warped, light yellow or brownish yellow, slightly airy, sweet and slightly sour. The ones with large grains, red color, thick flesh, soft texture, few seeds and sweet taste are better. [0003] Lycium barbarum has the following nutrients: 1. Lycium barbarum is rich in carotene, vitamins A, B1, B2, C, calcium, iron and other essential nutrients for eye care, so it is good at improving eyesight, so it is commonly called "eye-sighted". For the treatment of dizziness and...

AI Technical Summary

Problems solved by technology

[0004] At present, the eating methods of wolfberry mainly include cooking soup, brewing wine, making tea, etc. The above-mentioned eating methods can only allow consumers to obtain part of the nutrition in wolfberry, which reduces the nutritional value of wolfberry

In addition, the above-mentioned eating method is inconvenient. For example, when people go out for a rest and traveling, they cannot use the above-mentioned method to eat Chinese wolfberry.

However, with the improvement of people's living standards, the nourishing, recuperating and anti-aging functions of wolfberry have attracted more and more attention. The current eating methods of wolfberry can not meet people's needs.