The invention provides a method for making health-preserving sweet potato biscuits and belongs to the technical field of the agricultural and sideline
product processing. The method includes the following seven steps of
grinding into thick liquid,
processing,
fermentation, material preparation, primary
fermentation, secondary
fermentation and baking and forming; glutinous
rice flour can also be added in the secondary fermentation process, and during baking, reed leaves soaked by
artemisia apiacea leaves are adopted; the health-preserving sweet potato biscuits have the advantages of adopting waste sweet potato residues left after
starch is prepared and turning waste into treasures, and is capable of avoiding
pollution discharge and improving the environment. The sweet potato residues are coarse fibers, after being eaten by people using fine foods for a long time, the sweet potato residues can promote the gastrointestinal
motility, improve the health level and prevent occurrence of breast cancers and colorectal cancers; by adding camellia-seed oil in advance, the lubricating property of the sweet potato residue coarse fibers can be improved, and the taste is improved; white vinegar is used for fermentation, therefore, intestines and the
stomach can better adsorb
nutrient substances in the sweet potato residues and the camellia-seed oil, the fibers are softened and the taste is improved; during biscuit making, the raw materials are fermented by steps, the glutinous
rice flour is added, the
viscosity of noodles can be improved, the noodles are puffed moderately, and the made biscuits are crisp and soft and pleasant to the palate and have the health-care and health-preserving function.