Sandwich biscuit with function of relieving alcoholic liver injury and preparation method thereof
A technology for alcoholic liver damage and sandwich biscuits, which is applied to baked foods with modified ingredients, dough processing, baking, etc., and can solve problems such as low protein content, biscuit products that do not have the ability to alleviate alcoholic liver damage, and high fat
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Embodiment 1-6
[0049] The preparation of embodiment 1-6 sandwich biscuit
[0050]The preparation steps are as follows:
[0051] 1) Accurately weigh the yeast extract (glutathione), kudzu root extract, vine tea extract and corn silk extract, mix them evenly, pass through a 30-mesh sieve, record them as functional ingredients, and set aside;
[0052] 2) Put the jam into the mixing tank, add 1) functional ingredients while stirring, stir until the mixture is uniform, and set aside;
[0053] 3) The bottom of the prepared biscuit is facing upwards, and the functional jam is coated with the sandwich machine, and another biscuit is covered with the bottom facing down, and the two biscuits and jam are bonded together;
[0054] 4) Packaging.
[0055] The amount of raw materials used when preparing the sandwich biscuit effect sauce is shown in Table 1 below.
[0056] Table 1 (unit g)
[0057]
experiment example 1
[0059] 1. Experimental Design
[0060] 1.1 Experimental samples
[0061] Experimental group A: sandwich biscuit obtained in embodiment 3;
[0062] Experimental group B: sandwich biscuits obtained in Example 6;
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