1. Grape powder lozenges
Take 0.5g of grape powder above 2000 mesh, 0.25g of superfine green tea powder above 2000mesh, 0.24g of superfine papaya carya powder above 2000mesh, 0.005g of xylitol, and 0.005g of dextrin, and make lozenges according to the conventional process . Grapes are sweet and light in taste, cool in nature, and have the functions of clearing heat and detoxifying, dispelling rheumatism, strengthening muscles and bones, reducing inflammation and relieving pain. Folks make health tea from its young stems and leaves. It has been used for hundreds of years to treat colds, fever, sore throat, jaundice hepatitis, and boils. It is a typical medicinal and edible plant. It is made into lozenges, which can be fully absorbed by the human body. It has the effects of reducing inflammation and swelling, clearing the throat and moistening the lungs, enhancing human immunity, anti-aging, balancing the body’s glucose metabolism, and preventing cardiovascular and cerebrovascular diseases.
2. Grape flour biscuits
A grape powder biscuit is composed of the following raw materials in parts by weight: 80 parts of standard powder, 8 parts of grape powder, 1 part of milk powder, 18 parts of granulated sugar, 2 parts of caramel, 10 parts of fat, 0.5 part of phospholipid, 0.1 part of spice (cream essence), 0.3 parts of table salt, 0.5 parts of baking soda, and 0.2 parts of ammonium bicarbonate.
The standard flour is starch and flour, and the weight ratio of flour and starch is 9:1.
A preparation method of grape biscuits is as follows: (1) pretreatment of grapes; (2) powder mixing; (3) standing of dough; (4) rolling of dough; (5) molding of tough biscuits; Baking and cooling, packaging of biscuits.
The pretreatment of the grapes: select the grapes with full particles and normal color after freeze-drying, grind them, bake them until the aroma is emitted, then cool and sieve through a 150-mesh sieve; the powder adjustment: the standard powder Mix well with grape powder, milk powder and spices, add caramel, oil, and phospholipids, stir, then dissolve sugar, salt, baking soda, and ammonium bicarbonate, then start the dough mixer and let it run for 15-20 minutes; Standing of the dough: the adjusted dough needs to be left to stand for 10 to 30 minutes; the rolling of the dough: the rolling of the dough is the extrusion of the rolled dough, using continuous rolls comprising 9 to 13 rolls Rolling method for sheeting, in the whole rolling process, there should be 2 to 4 times of turning the dough strip to a 90-degree angle, and pressing it into a 2mm dough piece; the forming of the tough biscuit: use a concave flower with a needle column The impression mold and the surface of the cake base have uniformly distributed pinholes; the baking, cooling and packaging of the tough biscuit: the baking temperature is 220-250° C., and the time is 3.5-6 minutes.
