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Biscuit reducing lipid and lowering pressure and making thereof

A biscuit and lipid-lowering technology, which is applied in dough processing, baking, baked food, etc., can solve the problem of less biscuits, and achieve the effect of good taste, unique flavor and rich nutrition

Inactive Publication Date: 2015-09-02
邓全芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, as people's daily consumption food, biscuits are mainly nutritious, and there are few biscuits with specific health functions, especially biscuits for reducing fat and blood pressure.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A biscuit for reducing fat and blood pressure is made of the following raw materials in parts by weight: 100 parts of low-gluten flour, 10 parts of kudzu root, 15 parts of corn flour, 10 parts of hawthorn, 30 parts of powdered sugar, 30 parts of caster sugar, 1 part of salt 5 parts, 5 parts of panax notoginseng, 5 parts of chicken bone grass, 10 parts of eggs. In the above formula, the kudzu root is a powder with a fineness of more than 50 meshes, and the hawthorn is a particle with a particle size of 0.5-2 mm. Panax notoginseng and chicken bone grass need to be extracted to obtain active ingredients before use.

[0025] The preparation method of the biscuit for reducing fat and blood pressure comprises the following steps:

[0026] (1) Take each raw material by weight formula; Get Radix Puerariae and Hawthorn, adopt microwave drying respectively, use 100% firepower, Radix Puerariae and Hawthorn are dried to dryness ≥ 85% respectively, and Radix Puerariae is pulverized...

Embodiment 2

[0031] A biscuit for reducing fat and blood pressure is made of the following raw materials in parts by weight: 200 parts of low-gluten flour, 25 parts of kudzu root, 25 parts of corn flour, 20 parts of hawthorn, 50 parts of powdered sugar, 50 parts of caster sugar, 3 parts of salt 10 parts, 10 parts of panax notoginseng, 10 parts of chicken bone grass, 20 parts of eggs. In the above formula, the kudzu root is a powder with a fineness of more than 50 meshes, and the hawthorn is a particle with a particle size of 0.5-2 mm. Panax notoginseng and chicken bone grass need to be extracted to obtain active ingredients before use.

[0032] The preparation method of the biscuit for reducing fat and blood pressure comprises the following steps:

[0033] (1) Take each raw material by weight formula; Get Radix Puerariae and Hawthorn, adopt microwave drying respectively, use 100% firepower, Radix Puerariae and Hawthorn are dried to dryness ≥ 85% respectively, and Radix Puerariae is pulver...

Embodiment 3

[0038] A biscuit for reducing fat and blood pressure is made of the following raw materials in parts by weight: 150 parts of low-gluten flour, 20 parts of kudzu root, 20 parts of corn flour, 15 parts of hawthorn, 40 parts of powdered sugar, 40 parts of caster sugar, 2 parts of salt 8 servings of panax notoginseng, 8 servings of chicken bone grass, and 15 servings of eggs. In the above formula, the kudzu root is a powder with a fineness of more than 50 meshes, and the hawthorn is a particle with a particle size of 0.5-2 mm. Panax notoginseng and chicken bone grass need to be extracted to obtain active ingredients before use.

[0039] The preparation method of the biscuit for reducing fat and blood pressure comprises the following steps:

[0040] (1) Take each raw material by weight formula; Get Radix Puerariae and Hawthorn, adopt microwave drying respectively, use 100% firepower, Radix Puerariae and Hawthorn are dried to dryness ≥ 85% respectively, and Radix Puerariae is pulve...

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PUM

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Abstract

The invention discloses a biscuit reducing lipid and lowering pressure and a making thereof, and relates to the technical field of food processing. The biscuit reducing the lipid and lowering the pressure comprises, by weight, 100-200 parts of self-raising flour, 10-25 parts of kudzu vine roots, 15-25 parts of corn flour, 10-20 parts of hawthorns, 30-50 parts of powdered sugar, 30-50 parts of castor sugar, 1-3 parts of salt, 5-10 parts of pseudo-ginseng flowers, 5-10 parts of abrus cantoniensis hance and 10-20 parts of eggs. The made biscuit has the advantages of being rich in nutrition, unique in flavor and good in taste. Functional components for reducing lipid and lowering pressure are added, so that the biscuit is good for body health of people and is suitable for being eaten by mass moderate and mild hypertension and hyperlipidemia patients for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a biscuit for reducing fat and blood pressure and a preparation method thereof. Background technique [0002] With the improvement of living standards and changes in the rhythm of life, modern people's diet structure is becoming more and more refined, the amount of meat and protein eaten is greatly increased, while the proportion of fruits and vegetables is relatively reduced, resulting in unreasonable dietary structure and excessive fat intake. In addition, the labor intensity is generally not high, and the working environment is relatively comfortable. Therefore, obesity-based metabolic syndromes such as hyperlipidemia, hypertension, and hyperglycemia are increasing year by year, and they are becoming younger. "Three highs" can be complicated by cardiovascular and cerebrovascular diseases in the long-term, and they are the chief culprit of cardiovascular and cerebrovasc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 邓全芳
Owner 邓全芳
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