Nutritional biscuit

Abstract

The present invention discloses a nutritional biscuit which is prepared from the following raw materials in parts by weight: 100-200 parts of sorghum flour, 80-100 parts of corn flour, 30-50 parts of tapioca starch, 50-80 parts of rice flour, 10-30 parts of walnuts, 10-20 parts of almond kernel powder, 10-25 parts of cocoa powder, 10-30 parts of milk powder, 5-10 parts of edible salt, 10-20 parts of olive oil and 5-10 parts of brown sugar. The advantages of the nutritional biscuit are as follows: the nutritional biscuit consists of a variety of coarse food grains, nuts and other protein-enriched ingredients, and is reasonable in matching, rich in nutrition, and suitable for leisure consumption, etc.

Description

technical field [0001] The invention relates to a food, in particular to a biscuit. Background technique [0002] Existing biscuits are mostly refined processed food, and its main component is starch, and after eating, starch is converted into carbohydrates in the human body, and the nutrition is comparatively simple. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to provide a nutritious biscuit. [0004] Technical solution: The biscuit of the present invention is made of the following raw materials in weight ratio: 100-200 parts of sorghum flour, 80-100 parts of corn flour, 30-50 parts of tapioca starch, 50-80 parts of rice flour, 10-10 parts of walnut 30 parts, 10-20 parts of almond powder, 10-25 parts of cocoa powder, 10-30 parts of milk powder, 5-10 parts of edible salt, 10-20 parts of olive oil, 5-10 parts of brown sugar. [0005] Wherein, 80-180 parts of sorghum flour, 85-95 parts of corn flour, 35-45 parts of tapioca s...

AI Technical Summary

Problems solved by technology

[0002] Most of the existing biscuits are refined food, and its main component is starch. After eating, the starch is converted into carbohydrates in the human body, and the nutrition is relatively simple.