综合两者优点，对传统曲奇饼配方进行改良，研发具有低脂、低糖特性的曲奇饼

Combining the advantages of both, the traditional cookie formula is improved, and cookies with low fat and low sugar characteristics are developed. Replace high-fat butter with corn oil that can dissolve cholesterol accumulation in the blood, replace white sugar with xylitol, which does not require insulin during metabolism and can be absorbed by the human body, and add in the process The natural pigment ingredients are toned, and the best preparation process of adding bamboo fungus and coix seed to the cookies is investigated.

Combining the advantages of the two, the traditional cookie formula was improved to develop cookies with low-fat, low-sugar properties. Replace butter with butter with high fat content with corn oil that dissolves the accumulation of cholesterol in the blood, replace white sugar with glycol, which does not require insulin in the metabolic process and can be absorbed by the human body, and add ingredients containing natural pigments to the process to color, and investigate the best preparation process for adding bamboo and fennel to cookies.

Combining the advantages of the two, the traditional cookie formula was improved, and the cookies with low-fat and low sugar characteristics were developed. The butter with high fat content was replaced by corn oil which could dissolve the accumulation of cholesterol in the blood, white granulated sugar was replaced by xylitol which did not need insulin and could be absorbed by human body during metabolism, and food materials containing natural pigment were added to the process for color matching. The optimal preparation process of adding Dictyophora and job's tears into cookies was investigated.<br>