A biscuit with medicinal and edible properties and a method for making the same

Abstract

The application discloses a kind of food and medicine homologous biscuits and its making method, belong to food processing technical field.The food and medicine homologous biscuits include the following raw materials: cooked millet powder, poria powder, yam powder, dried tangerine peel powder, corn oil, granulated sugar, whole egg, egg white, baking soda and baking powder;Making method: low-temperature ultrafine grinding, sieving;(2) stirring into dough;(3) roll into strip, shaping, freezing;(4) cutting, tray arrangement;(5) subsection low-temperature baking;(6) after cooling, nitrogen or deoxidization packaging, obtained.The application of multiple food and medicine homologous components synergistic effect has the effect of warming and tonifying spleen and stomach;At the same time, through process parameter optimization, solve the millet and food and medicine homologous material taste rough, easy to produce peculiar smell technical problem, product crisp and palatable, active ingredient retention rate is high, and low sugar low oil, suitable for weak spleen and stomach population long-term consumption, easy to industrialized production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to a medicinal and edible biscuit and its preparation method. Background Technology

[0002] The concept of "medicine and food sharing the same origin" refers to substances that are both traditional Chinese medicinal materials and ordinary edible foods. These substances are considered to have both medicinal and nutritional value in traditional Chinese medicine theory and are collectively referred to as food-medicine substances.

[0003] Food-medicine hybrid biscuits incorporate traditional Chinese medicinal herbs such as yam, poria cocos, and polygonatum into everyday snacks, allowing you to enjoy biscuits while also benefiting your health. These products are now very common, ranging from professional versions produced by pharmaceutical companies to therapeutic versions developed by hospitals, suitable for those who want to enjoy healthy snacks or require specific health maintenance.

[0004] However, existing medicinal and edible biscuits generally suffer from problems such as unreasonable formulation, poor taste, easy loss of active ingredients, and high sugar and oil content.

[0005] Therefore, how to make a crisp, delicate, and flavorful biscuit suitable for daily consumption is a problem that needs to be solved by those skilled in the art. Summary of the Invention

[0006] In view of this, the purpose of this invention is to provide a medicinal and edible biscuit and its preparation method using cooked millet flour, yam flour, poria cocos powder, lotus seed powder, dried tangerine peel powder, and cinnamon powder as core raw materials, in order to solve the problems of single formula, rough taste, obvious off-flavor, and damage to active ingredients in the existing medicinal and edible biscuit. This results in a crispy and delicate, pure flavor, low sugar and low oil product that is suitable for daily consumption, especially for those with spleen and stomach deficiency.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] A type of biscuit that is both food and medicine comprises the following ingredients in parts by weight: 10-150 parts cooked millet flour, 10-150 parts Poria cocos powder, 10-150 parts yam powder, 3-50 parts dried tangerine peel powder, 10-150 parts corn oil, 5-75 parts rock sugar powder, 20-200 parts whole egg, 10-150 parts egg white, 0.1-2 parts baking soda, and 0.2-4 parts baking powder.

[0009] The preferred ingredients are: 30 parts cooked millet flour, 30 parts Poria cocos powder, 30 parts yam powder, 10 parts dried tangerine peel powder, 30 parts corn oil, 15 parts rock sugar powder, 50 parts whole egg, 20 parts egg white, 0.4 parts baking soda and 0.8 parts baking powder.

[0010] The four medicinal and edible ingredients mentioned above in this invention are not simply combined, but are based on the principles of traditional Chinese medicine: "strengthening the spleen as the foundation, warming the middle jiao and promoting digestion, regulating qi and resolving dampness, and astringing and preventing diarrhea." Cooked millet flour (also known as millet): It has the effects of tonifying the spleen and kidneys, harmonizing the stomach and intestines, promoting urination, and treating diarrhea. Regular consumption can nourish kidney qi, remove heat from the spleen and stomach, and promote urination. As a base for staple foods, it provides basic nutrition and the aroma of grains.

[0011] Poria powder (principal): strengthens the spleen and eliminates dampness, promotes urination and calms the mind, assists the spleen in transporting and transforming water and dampness, and solves the problem of "spleen deficiency and dampness".

[0012] Yam powder (minister): It nourishes the spleen and stomach, promotes the production of body fluids and benefits the lungs, enhances the spleen-strengthening effect of millet, and can prevent dryness and heat from damaging yin.

[0013] Tangerine peel powder (adjuvant): It regulates qi and strengthens the spleen, dries dampness and resolves phlegm, promotes qi circulation to aid digestion, prevents tonifying and dampness-draining ingredients such as millet, yam, and poria from stagnating qi, and makes the tonic not greasy and the diuretic not harsh. It can also improve the flavor and harmonize the effects of other medicines.

[0014] The combination of these four ingredients forms a closed loop of four functions: "tonifying, strengthening, draining, and promoting circulation." Millet tonifies the middle energizer and replenishes qi; poria drains dampness and promotes urination; yam strengthens the spleen and nourishes yin; and tangerine peel regulates qi and promotes circulation. It tonifies while promoting circulation, and promotes circulation while regulating qi. It not only replenishes the qi of the spleen and stomach but also restrains the dampness generated by spleen deficiency. At the same time, the qi-regulating effect of tangerine peel ensures smooth qi flow, preventing excessive tonification that could lead to abdominal distension. This combination is suitable for daily dietary therapy scenarios such as loss of appetite, postprandial abdominal distension, and general heaviness caused by spleen deficiency with dampness. Its synergistic effect is significantly better than simple combinations of single or any two or three ingredients.

[0015] Furthermore, the aforementioned food-medicine homology biscuits also include 3-50 portions of lotus seed powder.

[0016] The preferred ingredients are: 30 parts cooked millet flour, 30 parts Poria cocos powder, 30 parts yam powder, 10 parts dried tangerine peel powder, 10 parts lotus seed powder, 30 parts corn oil, 15 parts rock sugar powder, 50 parts whole egg, 20 parts egg white, 0.4 parts baking soda and 0.8 parts baking powder.

[0017] The five medicinal and edible ingredients mentioned above in this invention are not simply combined, but are based on the principles of traditional Chinese medicine: "strengthening the spleen as the foundation, warming the middle jiao and promoting digestion, regulating qi and resolving dampness, and astringing and preventing diarrhea." Cooked millet flour (also known as millet): It has the effects of tonifying the spleen and kidneys, harmonizing the stomach and intestines, promoting urination, and treating diarrhea. Regular consumption can nourish kidney qi, remove heat from the spleen and stomach, and promote urination. As a base for staple foods, it provides basic nutrition and the aroma of grains.

[0018] Poria powder (principal): strengthens the spleen and eliminates dampness, promotes urination and calms the mind, assists the spleen in transporting and transforming water and dampness, and solves the problem of "spleen deficiency and dampness".

[0019] Yam powder (minister): It nourishes the spleen and stomach, promotes the production of body fluids and benefits the lungs, enhances the spleen-strengthening effect of millet, and can prevent dryness and heat from damaging yin.

[0020] Lotus seed powder (as an adjunct): It tonifies the spleen and stops diarrhea, benefits the kidneys and astringes essence, nourishes the heart and calms the mind. It has an astringent effect on loose stools and diarrhea caused by spleen deficiency, while also enhancing the calming effect.

[0021] Tangerine peel powder (adjuvant): It regulates qi and strengthens the spleen, dries dampness and resolves phlegm, promotes qi circulation to aid digestion, and prevents the tonifying, dampness-draining, and astringent properties of millet, poria, yam, lotus seeds, etc., from stagnating the qi mechanism, so that tonification is not stagnant and astringency is not blocked; it can also improve the flavor and harmonize the effects of other medicines.

[0022] The combination of these five ingredients forms a closed loop of five major functions: tonifying, strengthening, draining, astringing, and promoting circulation. Millet tonifies the middle energizer and replenishes qi; poria drains dampness and promotes urination; yam strengthens the spleen and nourishes yin; lotus seeds astringe and stop diarrhea while calming the mind; and tangerine peel regulates qi and promotes circulation. This combination, based on strengthening the spleen and draining dampness, adds the function of astringing and stopping diarrhea, making it particularly suitable for people with spleen deficiency and dampness, accompanied by loose stools and a tendency towards chronic diarrhea, while also calming the mind. It tonifies while promoting circulation, drains while astringing, eliminating dampness while preventing the loss of essential nutrients, achieving a coordinated effect of "tonifying without stagnation, draining without leakage, and astringing without blockage." The synergistic effect is significantly better than a simple combination of single or any two or three ingredients.

[0023] Furthermore, the aforementioned food-medicine biscuits also include 2-25 portions of cinnamon powder.

[0024] The preferred ingredients are: 30 parts cooked millet flour, 30 parts Poria cocos powder, 30 parts yam powder, 10 parts dried tangerine peel powder, 10 parts lotus seed powder, 10 parts cinnamon powder, 30 parts corn oil, 15 parts rock sugar powder, 50 parts whole egg, 20 parts egg white, 0.4 parts baking soda and 0.8 parts baking powder.

[0025] The six medicinal and edible ingredients mentioned above in this invention are not simply combined, but are based on the principles of traditional Chinese medicine: "strengthening the spleen as the foundation, warming the middle jiao and promoting digestion, regulating qi and resolving dampness, and astringing and preventing diarrhea." Cooked millet flour (also known as millet): It has the effects of tonifying the spleen and kidneys, harmonizing the stomach and intestines, promoting urination, and treating diarrhea. Regular consumption can nourish kidney qi, remove heat from the spleen and stomach, and promote urination. As a base for staple foods, it provides basic nutrition and the aroma of grains.

[0026] Poria powder (principal): strengthens the spleen and eliminates dampness, promotes urination and calms the mind, assists the spleen in transporting and transforming water and dampness, and solves the problem of "spleen deficiency and dampness".

[0027] Yam powder (minister): It nourishes the spleen and stomach, promotes the production of body fluids and benefits the lungs, enhances the spleen-strengthening effect of millet, and can prevent dryness and heat from damaging yin.

[0028] Tangerine peel powder (as an adjuvant): It regulates qi and strengthens the spleen, dries dampness and resolves phlegm, promotes qi circulation to aid digestion, prevents tonifying ingredients from stagnating qi, and can also improve flavor and harmonize the effects of other medicines.

[0029] Lotus seed powder (as an adjunct): It tonifies the spleen and stops diarrhea, benefits the kidneys and astringes essence, nourishes the heart and calms the mind. It has an astringent effect on loose stools and diarrhea caused by spleen deficiency, while also enhancing the calming effect.

[0030] Cinnamon powder (for treating ailments): It tonifies fire and assists yang, dispels cold and relieves pain, warms and unblocks the meridians, and has the effect of warming the middle and dispelling cold for spleen and stomach deficiency and cold (cold pain in the stomach and abdomen, preference for warmth and pressure), and can also guide fire back to its source.

[0031] The combination of these six ingredients forms a closed loop of six major functions: "tonifying, strengthening, permeating, astringing, promoting circulation, and warming." It tonifies the spleen and removes dampness, warms the middle and prevents dryness, and consolidates and promotes qi circulation. This achieves a gentle conditioning effect on indigestion, chronic diarrhea, and loss of appetite caused by spleen and stomach deficiency and cold. Its synergistic effect is significantly better than that of a single ingredient or any combination of two or three ingredients.

[0032] Furthermore, the particle size of the above-mentioned cooked millet powder, poria powder, yam powder, tangerine peel powder, lotus seed powder and cinnamon powder is D90 ≤ 150μm, preferably D90 ≤ 125μm.

[0033] A method for making a biscuit that is both food and medicine includes the following steps: (1) First, dry the millet at low temperature to remove excess moisture and deactivate the lipoxygenase to obtain cooked millet flour, or directly use commercially available cooked millet flour; then dry the Poria cocos powder, yam powder, tangerine peel powder, lotus seed powder and cinnamon powder separately; finally, mix all the raw materials and then perform low-temperature ultra-fine grinding and sieve. (2) Weigh each ingredient according to the above-mentioned proportions of medicinal and edible biscuits. First, mix corn oil, rock sugar powder, whole egg, and egg white liquid evenly. Then, sift in cooked millet flour, poria powder, yam powder, tangerine peel powder, lotus seed powder, cinnamon powder, baking soda, and baking powder, and mix into a dough. (3) Roll the dough into a long strip, shape it using a mold, and then freeze it until it is easy to cut into pieces; (4) Remove the dough, cut it into pieces, and arrange them on a plate; (5) Segmented low-temperature baking; (6) After cooling, fill with nitrogen or deoxygenate and package to obtain food and medicine homology biscuits.

[0034] Furthermore, in step (1) above, the low-temperature drying temperature is 50℃ and the time is 2h; the separate drying temperature is 45-55℃ and the time is 2-4h; the sieve mesh number is 100-120 mesh.

[0035] Furthermore, in step (4) above, the thickness of the cut pieces is 2-3 mm.

[0036] Furthermore, in step (5) above, the segmented low-temperature baking is specifically as follows: the first segment is baked at 130-140℃ for 6-8 minutes, and the second segment is baked at 150-160℃ for 15-20 minutes.

[0037] As can be seen from the above technical solution, compared with the prior art, the beneficial effects of the present invention are as follows: 1. The biscuits of this invention, which are both food and medicine, have a natural color, a slightly bitter aftertaste, a crisp texture, and are well-accepted.

[0038] 2. The medicinal and edible biscuits of this invention are easy to produce industrially and are convenient to store and carry.

[0039] 3. The biscuit formula of this invention uses Chinese medicinal herbs and millet flour, which are both medicinal and edible, and has good safety for long-term consumption.

[0040] 4. Sensory evaluation showed that the crispness, fineness, and grain aroma scores of the medicinal and edible biscuits of this invention were significantly higher than those of commercially available multigrain biscuits.

[0041] 5. The medicinal and edible biscuits of this invention are made according to the daily dosage of Chinese medicine pharmacopoeia, and the feedback cycle after consumption is short, making it easier to improve adherence.

[0042] In summary, this invention's medicinal and edible homologous biscuits use a specific weight proportion of various medicinal and edible homologous ingredients as core functional raw materials, combined with base materials such as rock sugar powder, eggs, and egg whites. They are prepared through low-temperature ultra-fine grinding, segmented dough mixing, and medium-low temperature segmented baking processes. The multiple medicinal and edible homologous components synergistically enhance each other, providing a warming and nourishing effect on the spleen and stomach. Simultaneously, through optimized process parameters, the technical challenges of the rough texture and tendency to produce off-flavors from millet and medicinal and edible homologous materials have been solved. The product is crisp and palatable, with a high retention rate of active ingredients, and is low in sugar and oil, making it suitable for long-term consumption by people with weak spleen and stomach, and easy for industrial production. Attached Figure Description

[0043] Figure 1 This is a process flow diagram of the method for making the food-medicine homology biscuit of the present invention. Detailed Implementation

[0044] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0045] Example 1 The medicinal and edible biscuits contain the following ingredients by weight: 30g cooked millet flour, 30g Poria cocos powder, 30g yam powder, 10g dried tangerine peel powder, 30g corn oil, 15g rock sugar powder, 50g whole egg, 20g egg white, 0.4g baking soda and 0.8g baking powder; Among them, the particle size of cooked millet flour, Poria cocos powder, yam powder and dried tangerine peel powder is D90 ≤ 125μm; The above-mentioned method for making food-medicine homology biscuits, such as Figure 1As shown, the specific steps include: (1) First, the millet is dried at 50℃ for 2 hours to remove excess moisture and deactivate the fat oxidase to obtain cooked millet powder; then, the Poria powder, yam powder and tangerine peel powder are dried at 45℃ for 4 hours respectively; finally, all raw materials are mixed and then subjected to low-temperature ultra-fine grinding and passed through a 100-mesh sieve. (2) Weigh each ingredient according to the weight of the above-mentioned food and medicine biscuits. First, mix the corn oil, rock sugar powder, whole egg and egg white liquid evenly. Then, sift the cooked millet flour, poria powder, yam powder, tangerine peel powder, baking soda and baking powder into the mixture and stir into a dough. (3) Roll the dough into a long strip, shape it using a mold, and then freeze it in the freezer until it is easy to cut into pieces; (4) Preheat the oven, take the dough out of the freezer, cut it into 2mm thick slices, and place them on a baking tray; (5) Segmented low-temperature baking: the first segment is baked at 130℃ for 8 minutes, and the second segment is baked at 150℃ for 20 minutes; (6) After cooling, fill with nitrogen and package to obtain the food-medicine homology biscuit.

[0046] Example 2 The medicinal and edible biscuits contain the following ingredients by weight: 30g cooked millet flour, 30g Poria cocos powder, 30g yam powder, 10g dried tangerine peel powder, 10g lotus seed powder, 30g corn oil, 15g rock sugar powder, 50g whole egg, 20g egg white, 0.4g baking soda and 0.8g baking powder; Among them, the particle size of cooked millet flour, poria cocos powder, yam powder, tangerine peel powder and lotus seed powder is D90 ≤ 125μm; The above-mentioned method for making food-medicine homology biscuits, such as Figure 1 As shown, the specific steps include: (1) First, dry the millet at 50℃ for 2 hours to remove excess moisture and deactivate the fat oxidase to obtain cooked millet powder; then dry the Poria powder, yam powder, tangerine peel powder and lotus seed powder at 50℃ for 3 hours respectively; finally, mix all the raw materials and then perform low-temperature ultra-fine grinding and pass through a 120-mesh sieve. (2) Weigh each ingredient according to the weight of the above-mentioned food and medicine biscuits. First, mix the corn oil, rock sugar powder, whole egg and egg white liquid evenly. Then, sift the cooked millet flour, poria powder, yam powder, tangerine peel powder, lotus seed powder, baking soda and baking powder into the mixture and stir into a dough. (3) Roll the dough into a long strip, shape it using a mold, and then freeze it in the freezer until it is easy to cut into pieces; (4) Preheat the oven, take the dough out of the freezer, cut it into 2.5mm thick slices, and place them on a baking tray; (5) Segmented low-temperature baking: the first segment is baked at 135℃ for 7 minutes, and the second segment is baked at 155℃ for 18 minutes; (6) After cooling, fill with nitrogen and package to obtain the food-medicine homology biscuit.

[0047] Example 3 The medicinal and edible biscuits contain the following ingredients by weight: 30g cooked millet flour, 30g Poria cocos powder, 30g yam powder, 10g dried tangerine peel powder, 10g lotus seed powder, 10g cinnamon powder, 30g corn oil, 15g rock sugar powder, 50g whole egg, 20g egg white, 0.4g baking soda, and 0.8g baking powder. Among them, the particle size of cooked millet powder, poria powder, yam powder, dried tangerine peel powder, lotus seed powder and cinnamon powder is D90 ≤ 125μm; The above-mentioned method for making food-medicine homology biscuits, such as Figure 1 As shown, the specific steps include: (1) First, dry the millet at 50℃ for 2 hours to remove excess moisture and deactivate the lipoxygenase to obtain cooked millet powder; then dry the poria powder, yam powder, tangerine peel powder, lotus seed powder and cinnamon powder at 55℃ for 2 hours respectively; finally, mix all the raw materials and then perform low-temperature ultra-fine grinding and pass through a 120-mesh sieve. (2) Weigh each ingredient according to the weight of the above-mentioned food and medicine biscuits. First, mix the corn oil, rock sugar powder, whole egg and egg white liquid evenly. Then, sift the cooked millet flour, poria powder, yam powder, tangerine peel powder, lotus seed powder, cinnamon powder, baking soda and baking powder into the mixture and stir into a dough. (3) Roll the dough into a long strip, shape it using a mold, and then freeze it in the freezer until it is easy to cut into pieces; (4) Preheat the oven, take the dough out of the freezer, cut it into 3mm thick slices, and place them on a baking tray; (5) Segmented low-temperature baking: the first segment is baked at 140℃ for 6 minutes, and the second segment is baked at 160℃ for 15 minutes; (6) After cooling, deoxygenate and package to obtain the food-medicine homology biscuit.

[0048] Performance testing 1. National Standard Testing The food-medicine homology biscuits prepared in Examples 1-3 were subjected to the following tests: According to GB 28050-2011 "National Food Safety Standard - General Rules for Nutrition Labelling of Prepackaged Foods", GB 5009.5-2016 "National Food Safety Standard - Determination of Protein in Foods", GB 5009.6-2016 "National Food Safety Standard - Determination of Fat in Foods", GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Foods", GB 5009.4-2016 "National Food Safety Standard - Determination of Ash in Foods", GB 5009.91-2017 "National Food Safety Standard - Determination of Potassium and Sodium in Foods", GB 5009.11-2014 "National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods", GB 5009.17-2021 "National Food Safety Standard - Determination of Total Mercury and Organic Mercury in Foods", GB 5009.12-2017 "National Food Safety Standard - Determination of Lead in Foods", GB GB 5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Food", GB 5009.227-2016 "National Food Safety Standard - Determination of Peroxide Value in Food", GB 4789.2-2016 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Colony Count", GB 4789.3-2016 "National Food Safety Standard - Microbiological Examination of Food - Coliform Count", GB 4789.15-2016 "National Food Safety Standard - Microbiological Examination of Food - Mold and Yeast Count", GB 4789.4-2016 "National Food Safety Standard - Microbiological Examination of Food - Salmonella Examination", GB 4789.10-2016 "National Food Safety Standard - Microbiological Examination of Food - Staphylococcus aureus Examination".

[0049] The results are shown in Table 1-3.

[0050] Table 1. Nutritional components and test results of the food-medicine homology biscuits in Example 1.

[0051] As shown in Table 1, all safety indicators (total arsenic, mercury, lead, acid value, peroxide value, total bacterial count, coliform bacteria, mold, Salmonella, and Staphylococcus aureus) of the food-medicine homology biscuits in Example 1 meet the national food safety standards and pose no hygiene risk.

[0052] Table 2 Nutritional components and test results of the food-medicine homology biscuits in Example 2

[0053] As shown in Table 2, all safety indicators (total arsenic, total mercury, lead, acid value, peroxide value, total bacterial count, coliform bacteria, mold, Salmonella, and Staphylococcus aureus) of the food-medicine homology biscuits in Example 2 meet the national food safety standards, and the hygiene conditions are good.

[0054] Table 3. Nutritional components and test results of the food-medicine homology biscuits in Example 3.

[0055] As shown in Table 3, all safety indicators (total arsenic, mercury, lead, acid value, peroxide value, and microbial indicators) of the food-medicine homology biscuits in Example 3 meet the national food safety standards and pose no risk to food safety.

[0056] 2. Sensory evaluation The food-medicine homology biscuits prepared in Examples 1-3 were subjected to sensory evaluation respectively: Based on the taste, hardness, crispness, color and shape of the food-medicine homology biscuits, and on the basis of single-factor experiments, a weighted sensory evaluation table was developed based on five aspects, including the amount of medicinal powder and the amount of cooked millet flour. (Table 4)

[0057] Table 4 Weighted Sensory Evaluation Table

[0058] Ten food professionals (five men and five women) were randomly selected as sensory evaluation evaluators. The comprehensive fuzzy evaluation method was used to evaluate the food-medicine homology biscuits prepared in Examples 1-3, with a maximum score of 100 points, and the average score was taken. The results are shown in Tables 5-7.

[0059] Table 5 Sensory evaluation scores of the food-medicine homology biscuits in Example 1

[0060] As shown in Table 5, the sensory score of the food-medicine homology biscuit in Example 1 was 89.5 points using the comprehensive fuzzy evaluation method.

[0061] Table 6 Sensory evaluation scores of the food-medicine homology biscuits in Example 2

[0062] As shown in Table 6, the sensory score of the food-medicine homology biscuit in Example 2 was 87.6 points using the comprehensive fuzzy evaluation method. Table 7 Sensory evaluation scores of the food-medicine homology biscuits in Example 3

[0063] As shown in Table 7, the sensory score of the food-medicine homology biscuit in Example 3 was 89.3 points using the comprehensive fuzzy evaluation method.

[0064] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A biscuit that is both food and medicine, characterized in that, The ingredients include the following parts by weight: 10-150 parts cooked millet flour, 10-150 parts Poria cocos powder, 10-150 parts yam powder, 3-50 parts dried tangerine peel powder, 10-150 parts corn oil, 5-75 parts rock sugar powder, 20-200 parts whole egg, 10-150 parts egg white, 0.1-2 parts baking soda, and 0.2-4 parts baking powder.

2. The medicinal and edible biscuit according to claim 1, characterized in that, The ingredients include the following parts by weight: 30 parts cooked millet flour, 30 parts Poria cocos powder, 30 parts yam powder, 10 parts dried tangerine peel powder, 30 parts corn oil, 15 parts rock sugar powder, 50 parts whole egg, 20 parts egg white, 0.4 parts baking soda and 0.8 parts baking powder.

3. A medicinal and edible biscuit according to claim 1 or 2, characterized in that, It also includes 3-50 portions of lotus seed powder.

4. The medicinal and edible biscuit according to claim 3, characterized in that, The ingredients include the following parts by weight: 30 parts cooked millet flour, 30 parts Poria cocos powder, 30 parts yam powder, 10 parts dried tangerine peel powder, 10 parts lotus seed powder, 30 parts corn oil, 15 parts rock sugar powder, 50 parts whole egg, 20 parts egg white, 0.4 parts baking soda and 0.8 parts baking powder.

5. A medicinal and edible biscuit according to claim 3 or 4, characterized in that, It also includes 2-25 parts cinnamon powder.

6. The medicinal and edible biscuit according to claim 5, characterized in that, The ingredients include the following parts by weight: 30 parts cooked millet flour, 30 parts Poria cocos powder, 30 parts yam powder, 10 parts dried tangerine peel powder, 10 parts lotus seed powder, 10 parts cinnamon powder, 30 parts corn oil, 15 parts rock sugar powder, 50 parts whole egg, 20 parts egg white, 0.4 parts baking soda, and 0.8 parts baking powder.

7. A method for producing a biscuit that is both food and medicine, characterized in that, Specifically, the following steps are included: (1) First, dry the millet at low temperature to remove excess moisture and deactivate the lipoxygenase to obtain cooked millet flour, or directly use commercially available cooked millet flour; then dry the Poria cocos powder, yam powder, tangerine peel powder, lotus seed powder and cinnamon powder separately; finally, mix all the raw materials and then perform low-temperature ultra-fine grinding and sieve. (2) Weigh each ingredient according to the weight proportions of the medicinal and edible biscuits according to any one of claims 1-6. First, mix corn oil, rock sugar powder, whole egg and egg white liquid evenly. Then, sift in cooked millet flour, poria powder, yam powder, tangerine peel powder, lotus seed powder, cinnamon powder, baking soda and baking powder, and stir into dough. (3) Roll the dough into a long strip, shape it using a mold, and then freeze it until it is easy to cut into pieces; (4) Remove the dough, cut it into pieces, and arrange them on a plate; (5) Segmented low-temperature baking; (6) After cooling, fill with nitrogen or deoxygenate and package to obtain the medicinal and edible biscuits.

8. The method for producing a medicinal and edible biscuit according to claim 7, characterized in that, In step (1), the low-temperature drying temperature is 50℃ and the time is 2h; the separate drying temperature is 45-55℃ and the time is 2-4h; the sieve mesh number is 100-120 mesh.

9. The method for producing a medicinal and edible biscuit according to claim 7, characterized in that, In step (4), the thickness of the cut block is 2-3 mm.

10. The method for producing a medicinal and edible biscuit according to claim 7, characterized in that, In step (5), the segmented low-temperature baking is specifically as follows: the first segment is baked at 130-140℃ for 6-8 minutes, and the second segment is baked at 150-160℃ for 15-20 minutes.

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