Blood-pressure-reducing blood-lipid-reducing buckwheat and lentinus edodes biscuit and preparing method thereof

Abstract

The invention discloses a blood-pressure-reducing blood-lipid-reducing buckwheat and lentinus edodes biscuit. The blood-pressure-reducing blood-lipid-reducing buckwheat and lentinus edodes biscuit is prepared from, by weight, 280-290 parts of flour, 90-100 parts of fresh lentinus edodes, 35-40 parts of pepper juice, 45-50 parts of shredded platycodon grandiflorum, 45-50 parts of black tomatoes, 60-65 parts of buckwheat, 3-4 parts of baking powder, 85-90 parts of white sugar, 3-4 parts of salt and a proper amount of water. The blood-pressure-reducing blood-lipid-reducing buckwheat and lentinus edodes biscuit is rich in raw material, main materials and the multiple auxiliary materials such as the pepper juice, the black tomatoes and the buckwheat are reasonably matched and processed, nutrient elements rich in the finished-product biscuit are more, and the nutrition is rich; in addition, in the processing process, the main material lentinus edodes is gradually and evenly dried, the inside humidity and the surface humidity are consistent, the certain stability of the biscuit is kept, the special flavor of the biscuit is also kept, the buckwheat fragrance and the peppery taste also exist during eating, the appetite can be improved, and the blood pressure and the blood lipid can also be reduced.

Description

technical field [0001] The invention relates to the field of mushroom processed food and its processing technology, and mainly relates to a buckwheat mushroom biscuit for reducing blood pressure and fat and a preparation method thereof. Background technique [0002] Shiitake mushrooms are fungal food with high protein, low fat, polysaccharides, multiple amino acids and multivitamins. Lower cholesterol, prevent arteriosclerosis, lower blood fat, enhance immunity and other important functions. However, fresh shiitake mushrooms have an unpleasant smell, which will disappear during the drying process, resulting in a strong and pleasant smell unique to dried shiitake mushrooms. Under certain baking conditions, the flavor of shiitake mushroom biscuits can be improved significantly. In recent years, shiitake mushrooms have been gradually added to food as a flavor substance and nutritional base material, endowing the food with unique nutritional and functional characteristics. How...

AI Technical Summary

Problems solved by technology

However, in the prior art, the drying process of shiitake mushrooms is directly dried at high temperature, so that the internal humidity of the shiitake mushrooms will not be consistent with the surface humidity, which will affect the overall color of the shiitake mushrooms. a flavor substance