CN101180978A - Raw material prescription and preparing technique of tremella biscuit - Google Patents
Raw material prescription and preparing technique of tremella biscuit Download PDFInfo
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- CN101180978A CN101180978A CNA2007100098353A CN200710009835A CN101180978A CN 101180978 A CN101180978 A CN 101180978A CN A2007100098353 A CNA2007100098353 A CN A2007100098353A CN 200710009835 A CN200710009835 A CN 200710009835A CN 101180978 A CN101180978 A CN 101180978A
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Abstract
The invention provides a raw materials formula of a tremella biscuit. The raw material formula is: tremella polysaccharides or tremella, wheat flour, white butter, chive powder, peanut butter, maltose, salt, food ammonium and soda; the preparation steps are: the screened wheat flour, food ammonium and soda are poured into a dough kneading machine tank, then onion is added into the dough kneading machine tank, and the machine is started to stir evenly; the tremella or tremella polysaccharides, the maltose, white butter and salt are poured in to an egg beating machine tank, and the machine is started and stirs slowly for five minutes, and then stirs in a medium speed until the materials are fully fermented, then the machine is stopped for 10 minutes; the stirred materials from step (2) are poured into the stirred materials from step (1), the machine is started to stir the materials to fully even, then the materials can be barreled and the barrel is covered with a piece of gummed paper; after being relaxed for 120 minutes, the materials can be conveyed to a biscuit machine for being molded, and then the molded biscuit is conveyed to a roaster directly through a conveyer belt, the temperature of the roaster should be controlled at 150 DEG C, and after 8 to 10 minutes, the biscuit is cooled, packaged and prepared to the tremella biscuit.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of composition of raw materials and manufacture craft of tremella biscuit.
Background technology
In recent years, along with improving constantly of people's living standard, huge variation has taken place in people's diet structure and eating habit.High heat, high protein, intake higher fatty acid and meticulous food increase greatly, and the intake of dietary fiber reduces relatively, the balance of having ignored diet nutritional causes rich man's disease (diabetes, cardiovascular disease, obesity, tumour, constipation etc.) more and more general.
Summary of the invention
The objective of the invention is to provide a kind of composition of raw materials and manufacture craft of tremella biscuit, white fungus or tremella polysaccharides composition have been added in its composition of raw materials with biological function and biological action, and preparation technology is simple, the tremella polysaccharides biscuit that adopts the present invention to produce, be not only traditional biscuit intrinsic characteristics, and mouthfeel is better, and having white fungus elite part and its physiological function and biologically active throughput effect relationship and time-effect relationship to obtain maximum expression, marketing has a extensive future.
The composition of raw materials one of tremella biscuit of the present invention: the parts by weight of each component are in the composition of raw materials: 13～20 parts of tremella polysaccharideses, 100 parts of wheat flours, 35 parts of white butters, 1～3 part in chive powder, 3～5 parts of peanut butter, 3 parts of maltose, 1～1.5 part of salt, 1.2 parts of food ammoniums, 0.5 part in sodium bicarbonate.
The composition of raw materials two of tremella biscuit of the present invention: the parts by weight of each component are in the described composition of raw materials: 20～30 parts in white fungus, 100 parts of wheat flours, 35 parts of white butters, 1～3 part in chive powder, 3～5 parts of peanut butter, 3 parts of maltose, 1～1.5 part of salt, 1.2 parts of food ammoniums, 0.5 part in sodium bicarbonate.
The preparation technology of tremella biscuit of the present invention is:
(1) wheat flour, food ammonium, sodium bicarbonate are poured in the dough mixing machine cylinder after sieving, start stirs standby;
(2) white fungus or tremella polysaccharides, maltose, white butter, chive powder, peanut butter, salt are poured in the eggbeater cylinder, the first stirring at low speed of starting shooting 5 minutes, middling speed is stirred to fully and dismisses again, shuts down to leave standstill 10 minutes;
(3) material that step (2) is stirred is poured in the material that step (1) stirs, after start stirs, barrelling covers gummed paper, the lax biscuit manufacture that can enter after 120 minutes is printed the conveyer belt that moulding directly enters baking machine, send into baking machine, 150 ℃ of control temperature continue to enter cooling after 8～10 minutes, packing is prepared into tremella biscuit.
Remarkable advantage of the present invention is: the present invention will have a kind of as raw material of the white fungus of its biological function and biological action or tremella polysaccharides, white fungus is a dietary fiber, be the nutritious tonifying treasure, have the effect of enriching yin tonifying lung, nourishing the stomach to improve the production of body fluid, tonifying kidney and benefiting sperm, heart tonifying and brain strengthening, tranquilizing the mind.The main effect and functional mass " tremella polysaccharides " that from white fungus, extracts, its physiological function and biologically active are through having that modern science experiment is confirmed: increase the effects such as synthetic and fat-reducing of immunity of organism, antitumor, antiulcer, anticoagulation, prevention of brain thrombus, lipopenicillinase, hypoglycemic, promotion protein in body, human body there is important health-care effect, is considered to a kind of new health food source.Biscuit is one of main bakery product, have that consumption figure is big, long shelf-life, convenient, nutritious, the old children of storing all should, industrialization degree is high and be easy to carry out characteristics such as fortification processing, in biscuit, add tremella polysaccharides, and be made into Sugarless type (not containing sucrose) tremella biscuit, for numerous diabetics and consumers in general provide a kind of new type health food; And preparation technology of the present invention is simple, the tremella polysaccharides biscuit that adopts the present invention to produce, be not only traditional biscuit intrinsic characteristics, and mouthfeel is better, and having white fungus elite part and its physiological function and biologically active throughput effect relationship and time-effect relationship to obtain maximum expression, marketing has a extensive future.
The specific embodiment
Composition of raw materials one (parts by weight): 13～20 parts of tremella polysaccharideses, 100 parts of wheat flours, 35 parts of white butters, 1～3 part in chive powder, 3～5 parts of peanut butter, 3 parts of maltose, 1～1.5 part of salt, 1.2 parts of food ammoniums, 0.5 part in sodium bicarbonate
The tremella polysaccharides preparation method is in the composition of raw materials one: the dry product white fungus of learning from else's experience selected, and decontamination and pallet, after crushed, add 10～20 times of amount 50% ethanol, heat the preliminary back of stirring, and makes solution temperature remain on 50～55 degree, stirred 3～5 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, be evaporated to flowing soaking paste, or be spray dried to Powdered; The condition that described decompression concentrates is: vacuum 0.05～0.1MPa, 50～80 ℃ of temperature; Described spray-dired condition is: import and export be 160 ℃～with 80 ℃, pressure control 0.3～0.8 MPa, feed liquid flow 1.5～2.0cm
3/ s.
Composition of raw materials two: 20～30 parts in white fungus, 100 parts of wheat flours, 35% part of white butter, 1～3 part in chive powder, 3～5 parts of peanut butter, 3 parts of maltose, 1～1.5 part of salt, 1.2 parts of food ammoniums, 0.5 part in sodium bicarbonate.
The white fungus of composition of raw materials two is crushed to 1～8 order, the white fungus fragment after cooking for process.
Preparation process is:
(1) wheat flour, food ammonium, sodium bicarbonate are poured in the dough mixing machine cylinder after sieving, start stirs standby;
(2) white fungus or tremella polysaccharides, maltose, white butter, chive powder, peanut butter, salt are poured in the eggbeater cylinder, the first stirring at low speed of starting shooting 5 minutes, middling speed is stirred to fully and dismisses again, shuts down to leave standstill 10 minutes;
(3) material that step (2) is stirred is poured in the material that step (1) stirs, after start stirs, barrelling covers gummed paper, the lax biscuit manufacture that can enter after 120 minutes is printed the conveyer belt that moulding directly enters baking machine, send into baking machine, 150 ℃ of control temperature continue to enter cooling after 8～10 minutes, packing is prepared into tremella biscuit.
Embodiment 1
Raw material: tremella polysaccharides 15kg, wheat flour 100kg, white butter 35kg, chive powder 2 kg, peanut butter 5kg, maltose 3kg, salt 1.5kg, food ammonium 1.2kg, sodium bicarbonate 0.5kg.
The dry product white fungus of learning from else's experience selected, decontamination and pallet, after crushed, add 10～20 times of amount 50% ethanol, heat the preliminary back of stirring, and makes solution temperature remain on 50～55 degree, stirred 3～5 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, be evaporated to flowing soaking paste, or be spray dried to Powdered; The condition that described decompression concentrates is: vacuum 0.05～0.1MPa, 50～80 ℃ of temperature; Described spray-dired condition is: import and export be 160 ℃～with 80 ℃, pressure control 0.3～0.8MPa, feed liquid flow 1.5～2.0cm
3/ s.
Preparation process is:
(1) wheat flour, food ammonium, sodium bicarbonate are poured in the dough mixing machine cylinder after sieving, start stirs standby;
(2) tremella polysaccharides, maltose, white butter, chive powder, peanut butter, salt are poured in the eggbeater cylinder, the first stirring at low speed of starting shooting 5 minutes, middling speed is stirred to fully and dismisses again, shuts down to leave standstill 10 minutes;
(3) material that step (2) is stirred is poured in the material that step (1) stirs, after start stirs, barrelling covers gummed paper, the lax biscuit manufacture that can enter after 120 minutes is printed the conveyer belt that moulding directly enters baking machine, send into baking machine, 150 ℃ of control temperature continue to enter cooling after 8～10 minutes, packing is prepared into tremella biscuit.
Embodiment 2
Composition of raw materials two: white fungus 25kg, wheat flour 100kg, white butter 35kg, chive powder 2kg, peanut butter 5kg, maltose 3kg, salt 1.5kg, food ammonium 1.2kg, sodium bicarbonate 0.5kg.
The white fungus of composition of raw materials two is crushed to 1～8 order, the white fungus fragment after cooking for process.
Preparation process is:
(1) wheat flour, food ammonium, sodium bicarbonate are poured in the dough mixing machine cylinder after sieving, start stirs standby;
(2) white fungus or tremella polysaccharides, maltose, white butter, chive powder, peanut butter, salt are poured in the eggbeater cylinder, the first stirring at low speed of starting shooting 5 minutes, middling speed is stirred to fully and dismisses again, shuts down to leave standstill 10 minutes;
(3) material that step (2) is stirred is poured in the material that step (1) stirs, after start stirs, barrelling covers gummed paper, the lax biscuit manufacture that can enter after 120 minutes is printed the conveyer belt that moulding directly enters baking machine, send into baking machine, 150 ℃ of control temperature continue to enter cooling after 8～10 minutes, packing is prepared into tremella biscuit.
Claims (5)
1. the composition of raw materials of a tremella biscuit, it is characterized in that: the parts by weight of each component are in the described composition of raw materials: 13～20 parts of tremella polysaccharideses, 100 parts of wheat flours, 35 parts of white butters, 1～3 part in chive powder, 3～5 parts of peanut butter, 3 parts of maltose, 1～1.5 part of salt, 1.2 parts of food ammoniums, 0.5 part in sodium bicarbonate.
2. the composition of raw materials of tremella biscuit according to claim 1, it is characterized in that: described tremella polysaccharides preparation method is:
The dry product white fungus of learning from else's experience selected, decontamination and pallet, after crushed, add 10～20 times of amount 50% ethanol, heat the preliminary back of stirring, and makes solution temperature remain on 50～55 degree, stirred 3～5 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, be evaporated to flowing soaking paste, or be spray dried to Powdered; The condition that described decompression concentrates is: vacuum 0.05～0.1MPa, 50～80 ℃ of temperature; Described spray-dired condition is: import and export be 160 ℃～with 80 ℃, pressure control 0.3～0.8MPa, feed liquid flow 1.5～2.0cm
3/ s.
3. the composition of raw materials of a tremella biscuit, it is characterized in that: the parts by weight of each component are in the described composition of raw materials: 20～30 parts in white fungus, 100 parts of wheat flours, 35 parts of white butters, 1～3 part in chive powder, 3～5 parts of peanut butter, 3 parts of maltose, 1～1.5 part of salt, 1.2 parts of food ammoniums, 0.5 part in sodium bicarbonate.
4. the composition of raw materials of tremella biscuit according to claim 3 is characterized in that: described white fungus is for through being crushed to 1～8 order, the white fungus fragment after cooking.
5. preparation technology as claim 1,2,3 or 4 described tremella biscuits, it is characterized in that: described preparation process is:
(1) wheat flour, food ammonium, sodium bicarbonate are poured in the dough mixing machine cylinder after sieving, again green onion is added dough mixing machine, start stirs standby;
(2) white fungus or tremella polysaccharides, maltose, white butter, salt are poured in the eggbeater cylinder, the first stirring at low speed of starting shooting 5 minutes, middling speed is stirred to fully and dismisses again, shuts down to leave standstill 10 minutes;
(3) material that step (2) is stirred is poured in the material that step (1) stirs, after start stirs, barrelling covers gummed paper, the lax biscuit manufacture that can enter after 120 minutes is printed the conveyer belt that moulding directly enters baking machine, send into baking machine, 150 ℃ of control temperature continue to enter cooling after 8～10 minutes, packing is prepared into tremella biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100098353A CN101180978B (en) | 2007-11-19 | 2007-11-19 | Raw material prescription and preparing technique of tremella biscuit |
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|---|---|---|---|
| CN2007100098353A CN101180978B (en) | 2007-11-19 | 2007-11-19 | Raw material prescription and preparing technique of tremella biscuit |
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| Publication Number | Publication Date |
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| CN101180978A true CN101180978A (en) | 2008-05-21 |
| CN101180978B CN101180978B (en) | 2010-07-07 |
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| CN2007100098353A Expired - Fee Related CN101180978B (en) | 2007-11-19 | 2007-11-19 | Raw material prescription and preparing technique of tremella biscuit |
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| CN102578187A (en) * | 2012-02-13 | 2012-07-18 | 广东粤微食用菌技术有限公司 | Tremella and peanut flaky pastries and making method thereof |
| CN102919331A (en) * | 2012-11-29 | 2013-02-13 | 胡丽萍 | Health-care biscuit for preventing and treating hyperlipidemia |
| CN103349049A (en) * | 2013-06-08 | 2013-10-16 | 安徽良奇生态农业科技有限责任公司 | Tremella lily biscuits and preparation method thereof |
| CN104146032A (en) * | 2014-08-11 | 2014-11-19 | 南昌大学 | Method for making semen-plantaginis polysaccharide biscuits |
| CN104365803A (en) * | 2014-11-25 | 2015-02-25 | 南昌大学 | Making method for biscuits rich in sea buckthorn fruit polysaccharide |
| CN104604984A (en) * | 2015-01-20 | 2015-05-13 | 南昌大学 | Stomach invigorating and digestion promoting dark plum crisp biscuit and making method thereof |
| CN104663788A (en) * | 2015-03-26 | 2015-06-03 | 福建贝吃乐食品有限公司 | Rose-scented tremella fuciformis and pistachio biscuits and production method for same |
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| CN106490102A (en) * | 2016-12-28 | 2017-03-15 | 古田县恒惠食用菌开发有限公司 | A kind of Tremella cookiess and its processing technology |
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| CN1293101C (en) * | 2002-11-27 | 2007-01-03 | 高其品 | White fungus polysaccharide and its preparation method as well as medicament composition with the compound as active constituent |
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| CN102578187A (en) * | 2012-02-13 | 2012-07-18 | 广东粤微食用菌技术有限公司 | Tremella and peanut flaky pastries and making method thereof |
| CN102919331A (en) * | 2012-11-29 | 2013-02-13 | 胡丽萍 | Health-care biscuit for preventing and treating hyperlipidemia |
| CN102919331B (en) * | 2012-11-29 | 2014-03-12 | 胡丽萍 | Health-care biscuit for preventing and treating hyperlipidemia |
| CN103349049B (en) * | 2013-06-08 | 2016-04-20 | 安徽良奇生态农业科技有限责任公司 | A kind of white fungus lily biscuit and preparation method thereof |
| CN103349049A (en) * | 2013-06-08 | 2013-10-16 | 安徽良奇生态农业科技有限责任公司 | Tremella lily biscuits and preparation method thereof |
| CN104146032A (en) * | 2014-08-11 | 2014-11-19 | 南昌大学 | Method for making semen-plantaginis polysaccharide biscuits |
| CN104365803A (en) * | 2014-11-25 | 2015-02-25 | 南昌大学 | Making method for biscuits rich in sea buckthorn fruit polysaccharide |
| CN104604984A (en) * | 2015-01-20 | 2015-05-13 | 南昌大学 | Stomach invigorating and digestion promoting dark plum crisp biscuit and making method thereof |
| CN104663788A (en) * | 2015-03-26 | 2015-06-03 | 福建贝吃乐食品有限公司 | Rose-scented tremella fuciformis and pistachio biscuits and production method for same |
| CN104782721A (en) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | High-calcium vegetable biscuit and preparation method thereof |
| CN105053118A (en) * | 2015-09-23 | 2015-11-18 | 江宏伟 | Scone and making method thereof |
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| CN107333839A (en) * | 2017-08-10 | 2017-11-10 | 安徽强旺调味食品有限公司 | A kind of white fungus lotus seeds cookies and its manufacture craft |
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| CN111742958A (en) * | 2020-07-02 | 2020-10-09 | 福建天天源生物科技有限公司 | Raw material formula and making process of tremella biscuit |
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| CN101180978B (en) | 2010-07-07 |
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