Blood pressure lowering biscuits and making method thereof

Abstract

The invention discloses blood pressure lowering biscuits. The blood pressure lowering biscuits are made of, by weight, 400-410 parts of flour, 20-24 parts of silver carp bone, 14-15 parts of millet, 2-3 parts of fermented blank bean, 1-2 parts of chrysanthemum, 3-4 parts of semen cassiae, 2-3 parts of the bark of eucommia, 1-2 parts of curcuma zedoary, 6-7 parts of brown sugar, 0.8-1 part of lactic acid bacteria, 120-125 parts of white granulated sugar, 3-4 parts of baking soda, 100-105 parts of vegetable oil, 2-3 parts of granular active carbon, 1-1.1 parts of konjac glucomannan and 1-1.2 parts of xanthan gum. The lactic acid bacteria are used for fermenting silver carp bone serous fluid to produce lactic acid and dissolve out soluble calcium, the bone calcium utilization rate can be improved, the silver carp bone serous fluid is adsorbed by the granular active carbon after being fermented to remove fishy smell and bitter taste, the added konjac glucomannan can increase satiety, and the viscidity of dough can be increased; meanwhile, the biscuits are coated with the xanthan gum having the water-retaining property, and therefore the problem that cracks are produced when the surface moisture of the biscuits is volatilized and internal moisture moves to the outer layer under the drive of heat can be avoided. In addition, the biscuits can lower blood pressure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an antihypertensive biscuit and a preparation method thereof. Background technique [0002] Biscuits are loose or crispy foods made from flour and baked with sugar, oil and other auxiliary materials. However, with the improvement of people's living standards and the increasing awareness of health, the current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of the biscuits, some substances that are beneficial to human health are added in an appropriate amount. , and become a new development direction of the biscuit industry. The output of freshwater fish in my country is the first in the world, among which silver carp accounts for almost 1 / 4. This kind of fish has the characteristics of easy feeding, fast growth, low cost and high nutritional value, but its industrial processing ratio is very low, whi...

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards and the increasing awareness of health, the current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of the biscuits, some substances that are beneficial to human health are added in an appropriate amount. , becoming a new development direction of the biscuit industry

The output of freshwater fish in my country is the first in the world, among which silver carp accounts for almost 1 / 4. This kind of fish has the characteristics of easy feeding, fast growth, low cost and high nutritional value, but its industrial processing ratio is very low, which hinders the production of silver carp. Development of aquaculture