阅读说明：本技术 一种以天麻渣为特色原料的饼干及其制备方法 (Biscuit with gastrodia elata residue as special raw material and preparation method thereof ) 是由 王平 刘军锋 金少俊 金少勇 尹灿 于 2021-08-16 设计创作，主要内容包括：本发明属于保健食品技术领域,提供一种以天麻渣为特色原料的饼干及其制备方法,按其重量粉的配方为：天麻渣粉4-8份、低筋粉90-110份、泡打粉1-3份、黄油35-45份、糖35-45份、鸡蛋液25-35份、牛奶13-17份；所述天麻渣粉的制备方法是：取新鲜天麻清洗干净后,榨汁,保留天麻渣,烘干后打粉所得；所述以天麻渣为特色原料的饼干的制备方法为：黄油打发,糖油打发,加入鸡蛋牛奶调糊,再加入天麻渣粉、低筋粉、泡打粉调制面团,整型,冷冻,烘烤,冷却,包装；本发明制作出的饼干既保留了天麻的营养成分,又有饼干的独特风味,酥脆可口,香气色泽俱佳营养丰富,储存稳定,是一种保健功能和营养价值皆高的营养保健食品,长期食用有益于身体健康。(The invention belongs to the technical field of health-care food, and provides a biscuit taking rhizoma gastrodiae residue as a characteristic raw material and a preparation method thereof, wherein the formula of the biscuit according to the weight powder is as follows: 4-8 parts of rhizoma gastrodiae residue powder, 90-110 parts of low-gluten powder, 1-3 parts of baking powder, 35-45 parts of butter, 35-45 parts of sugar, 25-35 parts of egg liquid and 13-17 parts of milk; the preparation method of the rhizoma gastrodiae residue powder comprises the following steps: cleaning fresh rhizoma Gastrodiae, squeezing to obtain juice, keeping rhizoma Gastrodiae residue, oven drying, and pulverizing into powder; the preparation method of the biscuit taking the gastrodia elata residues as the characteristic raw material comprises the following steps: foaming butter, foaming sugar oil, adding egg and milk, mixing, adding rhizoma Gastrodiae residue powder, low-gluten powder, and baking powder, making dough, shaping, freezing, baking, cooling, and packaging; the biscuit manufactured by the invention not only retains the nutrient components of the gastrodia elata, but also has the unique flavor of the biscuit, is crisp and delicious, has good aroma, color and luster, rich nutrition and stable storage, is a nutrient health food with high health care function and high nutritional value, and is beneficial to body health after being eaten for a long time.)