Nutritional and health biscuits and preparation method thereof

Abstract

The invention discloses nutritional and health biscuits and a preparation method thereof. The nutritional and health biscuits are prepared from the following raw materials in parts by weight: 60-80 parts of wheat flour, 20-30 parts of buckwheat flour, 15-20 parts of corn flour, 15-20 parts of mangoes, 10-18 parts of cucumbers, 3-5 parts of arabian jasmine flowers, 2-4 parts of limonium bicolor kuntze, 2-4 parts of cassia seeds, 2-4 parts of scutellaria baicalensis, 15-25 parts of milk, 8-15 parts of eggs, 2-4 parts of soda powder, 10-15 parts of honey and 10-15 parts of apple vinegar. The nutritional and health biscuits have delicious and sweet taste, abundant nutrition, low sugar and low fat, and have health care and fit keeping effects.

Description

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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AI Technical Summary

Benefits of technology

This invention relates to food that has good flavor without adding too much calories or sugars during production process. It also provides benefits such as being less likely to cause damage from excessive consumption while maintaining their quality level for better appearance on sale at retail stores.

Problems solved by technology

The technical problem addressed by this patented innovation is that current sugared/fat-rich food products have low levels of certain vitamins such as B12 which can lead to poor blood circulation during eatings for individuals with diabetes mellitus (DM). This lack of sufficient amounts of these important ingredients may cause issues like reduced immunity from diseases caused due to insufficient intake of carbohydrate sources.