Heat-clearing bitter gourd health biscuit and preparation method thereof

Abstract

The invention discloses a heat-clearing bitter gourd health biscuit and a preparation method thereof. The heat-clearing bitter gourd health biscuit is prepared from the following raw materials in parts by weight: 2-3 parts of caraway juice, 1-2 parts of chicken roll powder, 1-2 parts of fried minced garlic, 8-10 parts of bitter gourd juice, 5-7 parts of dry cabbages, 0.5-1 part of peanut oil, 1-2 parts of flatstem milkvetch seeds, 1-2 parts of agastache, 1-2 parts of radix glycyrrhizae, 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 salt, 4-5 parts of baking soda and a proper amount of water. According to the preparation method, the dry cabbages and the fried minced garlic are mixed to be placed in the bitter gourd juice for soaking, then the caraway juice and the chicken roll powder are mixed into the mixture to be placed in a hot peanut oil for stir-frying, the flavor of the biscuit is coordinate, the taste is good, and folium mori is subjected to crude pulverization and then super-fine pulverization, so that not only is complete pulverizing ensured, but also the biscuit comprising the folium mori powder subjected to super-fine pulverizing has an excellent expansion function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bitter gourd heat-clearing and health-care biscuit 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, anti-aging, anti-tumor...

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.