Chinese wolfberry health biscuit capable of tonifying kidney and improving eyesight, and preparation method for biscuit

Abstract

The invention discloses a Chinese wolfberry health biscuit capable of tonifying kidney and improving eyesight, and a preparation method for the biscuit. The biscuit is prepared from the following components in parts by weight: 5-6 parts of coffee juice, 4-5 parts of dry Chinese wolfberry, 1-2 parts of palm oil, 4-6 parts of chili peppers, 1-2 parts of fragrant solomonseal rhizome, 1-2 parts of cortex acanthopanacis, 1-2 parts of papaya, 200-220 parts of wheat flour, 30-40 parts of fresh folium mori, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of dairy salt, 4-5 parts of baking soda and a proper amount of water. According to the preparation method, dry Chinese wolfberry is mixed with coffee juice to be soaked; the chili peppers are minced, and the minced chili peppers and Chinese wolfberry are mixed to be stir-fried in hot palm oil, so that the minced chili peppers and Chinese wolfberry have nutrients of palm oil; in addition, through the combination of Chinese wolfberry and the chili peppers, the taste is delicious, and the added traditional Chinese medicine has efficacies of expelling wind-damp, tonifying liver and kidney, and strengthening tendons and bones.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a biscuit for nourishing the kidney and improving eyesight of wolfberry and a preparation method thereof. Background technique [0002] Mulberry leaves are the leaves of the mulberry tree of the genus Morus, and are cultivated in most parts of my country. It is bitter, sweet, cold in nature, returns to the lungs and liver meridians, and has the functions of dispelling wind-heat, clearing the lungs and moistening dryness, calming the liver and improving eyesight, and cooling blood. In recent years, people have studied the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are rich in nutrients and contain essential amino acids, vitamins, inorganic salts, flavonoids, alkaloids and other components, which have the functions of lowering blood pressure and lowering blood pressure. Blood fat, hypoglycemic, anti-inflammatory, ant...

AI Technical Summary

Problems solved by technology

At present, the use of mulberry leaves is single, resulting in the waste of a large amount of mulberry leaf resources

Mulberry leaves are used in biscuits to make mulberry leaf biscuits, which have the effects of regulating physiology, maintaining health, and enhancing physical fitness. Bitter taste, which causes the biscuits to have a bitter taste. In addition, when the mulberry leaves are crushed, they will not be completely crushed, which will affect the taste of the biscuits.