Dendrobium candidum health-preservation biscuits and preparation method thereof

Abstract

The invention discloses dendrobium candidum health-preservation biscuits and a preparation method thereof. The dendrobium candidum health-preservation biscuits are made from the following raw materials in parts by weight: 40-60 parts of flour, 8-18 parts of enzymolysis wheat bran, 5-10 parts of peanut powder, 5-10 parts of Chinese yam powder, 5-10 parts of barley powder, 3-5 parts of gordon euryale seed powder, 3-5 parts of poria cocos powder, 0.5-1 part of butter, 0.5-1 part of vegetable oil, 0.5-1 part of cream, 15-30 parts of fresh dendrobium candidum squeezed juice, 3-5 parts of Chinese herbal medicine components, 1-3 parts of a sweetening agent, 2-8 parts of dried egg yolk, 0.2-0.4 part of ammonium bicarbonate, 0.2-0.4 part of sodium bicarbonate and 10-20 parts of water. According to the dendrobium candidum health-preservation biscuits and the preparation method thereof disclosed by the invention, the nutrient value of dendrobium candidum can be fully utilized, and the dendrobium candidum and other raw materials are reasonably combined and complement each other, so that the prepared health-preservation biscuits not only are high in nutrient contents and obvious in health-care efficacies, but also have the advantages of being rich in fiber substances desired by human bodies, and being fragrant, crisp and slightly sweet.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a dendrobium candidum health biscuit and a preparation method thereof. Background technique [0002] As one of the main baked foods, biscuits are easy to carry, have a long shelf life, and are suitable for all ages. They are essential foods for leisure or to satisfy hunger. However, current biscuits contain relatively few nutritional elements, resulting in low nutritional value. At the same time, existing biscuits are added with additives such as pigments, essences, preservatives, etc., and long-term consumption will endanger human health. And most of existing biscuits contain higher content of white granulated sugar, long-term consumption, easy to damage teeth, and easily cause obesity. [0003] With the rapid development of my country's national economy and the continuous improvement of people's living standards, the concept of food safety has been deeply rooted in th...

AI Technical Summary

Problems solved by technology

After long-term research, most of the biscuits currently on the market only have the effect of alleviating hunger, and the lack of corresponding cellulose components cannot meet the needs of the human body

And the taste is poor, it is difficult to meet the growing food requirements of consumers

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