Health care cookie

Abstract

The invention discloses a health care cookie which is made of ingredients including 100-120 parts by weight of flour, 25-30 parts by weight of starch, 10-14 parts by weight of pomelo peels, 3-5 parts by weight of honeysuckle, 2-3 parts by weight of Castanea seguinii leaves, 1-2 parts by weight of honey, 1-2 parts by weight of sodium bicarbonate, 1-2 parts by weight of granulated sugar, 2-3 parts by weight of salt, 0.02-0.07 part by weight of hyperoside, 0.03-0.05 part by weight of oleanolic acid and 0.05-0.08 part by weight of asiatic acid. The cookie disclosed by the invention has the advantages that the cookie is edible for diabetics; in-vivo excessive fat accumulation can be restrained; the cookie has a low sugar content and a fragile and delicious taste, can effectively supplement human energy, but will not lead to excessive blood sugar rise; and the cookie has good nutrition and health care values.

Description

technical field [0001] The invention relates to a biscuit, in particular to a health biscuit. Background technique [0002] Biscuits are a popular snack food, but with the improvement of people's living standards, traditional biscuits have a single taste, single nutrition, and high sugar content, which can no longer meet people's consumption requirements for biscuits that are more nutritious, convenient, and flavorful. The biscuit industry It is also developing towards nutrition, health, functionality, and low calorie. Low-energy, sugar-free biscuits have emerged under this trend. However, the low-energy or sugar-free biscuits produced by some manufacturers only partially reduce the amount of fat and sugar used, but it is not enough to reduce the amount of fat and sugar used. While reducing product energy and meeting the consumption needs of some consumers Also improve the health function of biscuits. Contents of the invention [0003] In order to overcome the deficienci...

AI Technical Summary

Problems solved by technology

[0002] Biscuits are a popular snack food, but with the improvement of people's living standards, traditional biscuits have a single taste, single nutrition, and high sugar content, which can no longer meet people's consumption requirements for biscuits that are more nutritious, convenient, and delicious. The biscuit industry It is also developing towards nutrition, health, functionality, low-calorie, etc. Low-energy, sugar-free biscuits came into being under this trend

However, the low-energy or sugar-free biscuits produced by some manufacturers only partially reduce the amount of fat and sugar used, but it is not enough to reduce the amount of fat and sugar used. While reducing product energy and meeting the consumption needs of some consumers Also improve the health function of biscuits