Anti-aging biscuits and making method thereof

Abstract

The invention discloses anti-aging biscuits. The anti-aging biscuits are made from, by weight, 400-410 parts of flour, 20-24 parts of silver carp bones, 8-9 parts of cocoa powder, 13-14 parts of red wine, 10-11 parts of longan pulp, 2-3 parts of desertliving cistanche, 4-5 parts of ganoderma lucidum spore powder, 2-3 parts of Chinese wolfberry fruits, 1-2 parts of pseudo-ginsengs, 6-7 parts of brown sugar, 0.8-1 part of lactic acid bacteria, 120-125 parts of white granulated sugar, 3-4 parts of baking soda, 100-105 parts of vegetable oil, 2-3 parts of granular activated carbons, 1-1.1 parts of konjac glucomannan and 1-1.2 parts of xanthan gum. Silver carp bone slurry is fermented with the lactic acid bacteria to produce lactic acid dissolved soluble calcium, the utilization rate of bone calcium can be improved, the fishy smell and bitter taste of the fermented silver carp bone slurry can be removed through adsorption of the granular activated carbon, and the added konjac glucomannan can increase satiety and the dough stickiness. In addition, the biscuits are coated with the xanthan gum having the water-retaining property so that the phenomenon of crack production due to the fact that the surface moisture of the biscuits volatilizes and the internal moisture moves towards outer layers under thermodynamic drive can be avoided. Furthermore, the anti-aging biscuits can have the anti-aging effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an anti-aging biscuit and a preparation method thereof. Background technique [0002] Biscuits are loose or crispy foods made from flour and baked with sugar, oil and other auxiliary materials. However, with the improvement of people's living standards and the increasing awareness of health, the current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of the biscuits, some substances that are beneficial to human health are added in an appropriate amount. , has become a new development direction of the biscuit industry. The output of freshwater fish in my country is the first in the world, among which silver carp accounts for almost 1 / 4. This kind of fish has the characteristics of easy feeding, fast growth, low cost and high nutritional value, but its industrial processing ratio is very low, which hin...

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards and the increasing awareness of health, the current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of the biscuits, some substances that are beneficial to human health are added in an appropriate amount. , becoming a new development direction of the biscuit industry

The output of freshwater fish in my country is the first in the world, among which silver carp accounts for almost 1 / 4. This kind of fish has the characteristics of easy feeding, fast growth, low cost and high nutritional value, but its industrial processing ratio is very low, which hinders the production of silver carp. Development of aquaculture