Fecha de publicación: 29/03/2017 Fuente: Wipo Olive Table A mellea armillaria sporophore biscuit comprises the following components by weight: 36-46 parts of mellea armillaria sporophore, 39-67 parts of skimmed milk powder, 6-18 parts of xylitol, 130-240 parts of flour, 12-17 parts of olive oil, 14-30 parts of eggs, 21-22 parts of sodium bicarbonate, 8-15 parts of table salt, and 30-47 parts of butter. A preparation method of the mellea armillaria sporophore biscuit includes the steps of weighing the above ingredients by weight, washing the mellea armillaria sporophore to be clean, mixing the mellea armillaria sporophore, skimmed milk powder, xylitol, flour, olive oil, eggs, sodium bicarbonate, table salt, and butter in proportion according to the formula and performing smashing, then performing stirring for 1.5 hours at -10 DEG C, putting the stirred biscuit blank into a mold, placing the mold in an oven, performing baking for 50 minutes at 120 DEG C, taking out the baked biscuit, conducting cooling, and then conducting packaging. The mellea armillaria sporophore biscuit has the advantages of having the effects of improving eyesight, benefiting the lung, and benefiting intestines and the stomach.