CN103329972B - Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries - Google Patents

Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries Download PDF

Info

Publication number
CN103329972B
CN103329972B CN201310248424.5A CN201310248424A CN103329972B CN 103329972 B CN103329972 B CN 103329972B CN 201310248424 A CN201310248424 A CN 201310248424A CN 103329972 B CN103329972 B CN 103329972B
Authority
CN
China
Prior art keywords
sweet potato
oat
mushroom stems
potato dregs
lentinus edodes
Prior art date
Application number
CN201310248424.5A
Other languages
Chinese (zh)
Other versions
CN103329972A (en
Inventor
郭鹏
周明
王晨
杨德
李露
薛淑静
高虹
史德芳
陈明利
陈全秀
Original Assignee
湖北省农业科学院农产品加工与核农技术研究所
湖北金悦农产品开发有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 湖北省农业科学院农产品加工与核农技术研究所, 湖北金悦农产品开发有限公司 filed Critical 湖北省农业科学院农产品加工与核农技术研究所
Priority to CN201310248424.5A priority Critical patent/CN103329972B/en
Publication of CN103329972A publication Critical patent/CN103329972A/en
Application granted granted Critical
Publication of CN103329972B publication Critical patent/CN103329972B/en

Links

Abstract

The invention relates to a manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries. According to the manufacturing method, sweet potato residues are rinsed by water, a filter screen is used for filtering and draining, lentinus edodes stems are cleaned, dried and pulverized, oatmeal, berry sugar, brown sugar and shredded coconut stuffing are taken, low-gluten flour, the sweet potato residues, the lentinus edodes stems and baking soda are added, the full mixing is carried out, then, the mixed materials are added into corn syrup and butter for uniform stirring to become drier paste, a small block of paste is pinched into a ball shape, flattening, baking and cooling are carried out, and the lentinus edodes stem sweet potato residue oat flaky pastries are obtained. The manufacturing method has the advantages that the lentinus edodes stems and the sweet potato residues with high dietary fiber content are used as raw materials, the sweet potato residues and the lentinus edodes stems are reused, the environment pollution is reduced, and economy is realized; total dietary fibers and soluble dietary fibers of products are high; on the basis of maintaining the color, the fragrance and the taste of the original oat flaky pastries, vitamins, nicotinic acid, folic acid, protein, mineral elements and the like are added, and the oat flaky pastries can be used as food for loosing the weight and regulating the blood sugar, the blood pressure and the serum cholesterol; and the forming effect is good, the eating is safe, the process is simple, the continuity is good, the operation cost is low, the generated waste materials are few, and the environment cannot be polluted.

Description

A kind of preparation method of mushroom stems sweet potato dregs oat shortcake

Technical field

The present invention relates to a kind of preparation method of mushroom stems sweet potato dregs oat shortcake.

Background technology

Sweet potato dregs is the accessory substance in sweet potato starch process, sweet potato dregs after sweet potato starch processing at present is generally sold and utilizes as cheap feedstuff, but still having the sweet potato dregs that cannot be utilized in a large number to have to be used as the outdoor heap of discarded object abandons or buries, cause surrounding enviroment to be polluted, also cause the wasting of resources simultaneously.In fact, a large amount of nutrition compositions in sweet potato and most function factor are all retained in sweet potato dregs, as vitamin, protein, dietary fiber etc., can continue to utilize, and are developed to high value added product.But the domestic Related product kind for sweet potato dregs exploitation and quantity few at present.

Mushroom stems is in the elementary process of mushroom, to retain the part of being removed by habituation after mushroom lid, existing analysis and research at present show that mushroom stems not only contains abundant nutrition, and most of nutrient composition content is also higher than full mushroom, as protein, dietary fiber, mineral element etc.Consider from the aspect such as nutritive value, price, the cost performance of mushroom stems is apparently higher than mushroom umbrella.In recent years, the value of mushroom stems started to be excavated out by people gradually, and on market, the novel foodstuff of the development taking mushroom stems as raw material also releases one after another now, as mushroom dried meat floss, preserved aromatic mushroom stem, mushroom sauce, mushroom pieces, shredded mushroom, mushroom fourth and mushroom powder etc.

There is now purple sweet potato oat bud juice beverage, it is the beverage that adopts purple sweet potato and oat tender shoots to prepare,, this beverage comprises that following formula prepares by mass percentage: purple sweet potato juice 40%~80%, oat seedling juice 10%~35%, sweetener 1%~10%, homogeneous stability agent 0.5%~5%, cyclodextrin 0.05%~0.5%.

Summary of the invention

The object of the invention is for above-mentioned present situation, aim to provide a kind of total dietary fiber and soluble dietary fiber high, can regulate blood sugar, blood pressure, serum cholesterol, healthy, utilization rate is high, technique is simple, the preparation method of the mushroom stems sweet potato dregs oat shortcake of edible safety.

The implementation of the object of the invention is, a kind of preparation method of mushroom stems sweet potato dregs oat shortcake, and concrete steps are as follows,

(1) use water rinse sweet potato dregs, then use strainer filtering, drain to the anhydrous droplet state that falls, dry, pulverize, for subsequent use;

(2) use water rinse mushroom stems, then dry, pulverize, for subsequent use;

(3) the butter heating that is cut into small pieces is dissolved into liquid;

(4) corn syrup is poured in butter, stirred;

(5) oatmeal, berry sugar, brown sugar, the shredded coconut stuffing of getting following percentage by weight add Self-raising flour, sweet potato dregs, mushroom stems and sodium bicarbonate to mix;

Described weight percent is frequently: Self-raising flour 18.8%-24.2%, sweet potato dregs 1.9%-6.3%, mushroom stems 1.9%-6.3%, oatmeal 16.7%-18.6%, butter 20.9%-22.3%, corn syrup 5.6%-6.3%, sodium bicarbonate 1.4%-2.5%, berry sugar 6.7%-7.4%, brown sugar 6.7%-7.4%, shredded coconut stuffing 8.8%-9.3%;

(6) dry material step (5) being mixed pour into step (4) butter corn syrup in; Mix thoroughly, become batter

(7) batter stirs dryly, and is loose shape;

(8) by fritter batter ball, flatten as the crisp dough of oat, after shaping, crisp oat dough is toasted, 150 DEG C-170 DEG C of baking temperatures, time 14-16 minute, until dark golden yellow taking-up the in surface.

The present invention has following advantage:

1, adopt the high sweet potato dregs of dietary fiber content to make one of raw material, total dietary fiber and the soluble dietary fiber of the oat shortcake of making are greatly improved;

2, in oat shortcake, add mushroom stems, it not only contains abundant mineral element and vitamin, and nutrient distribution more meets modern and pursues high protein, high dietary-fiber, low-fat nutrition idea, meet modern's meals theory, can be used as the food of fat-reducing and adjusting blood sugar, blood pressure, serum cholesterol; Meanwhile, the dietary fiber of high-load is of great significance promoting human body to digest and assimilate, improve gastrointestinal function tool; Vitamin C, Cobastab in mushroom stems 1, Cobastab 2not only promote people's bulk-growth, improve mental status, promote eyesight, promote the absorption of human body to calcium, also have good effect to alleviating eye fatigue simultaneously;

3, sweet potato dregs and mushroom stems have good adaptability to flour, and the processing characteristics of dough is effectively improved, good forming effect;

4, do not add poisonous, the harmful and carcinogenic substance such as any essence, spices and anticorrisive agent, edible safety;

5, technique is simple, continuity good, has adapted to the development trend of modern production and management;

6, operating cost is low, and utilization rate is high; In production process, produce waste material few, free from environmental pollution.

Detailed description of the invention

Concrete steps of the present invention are:

(1) use water rinse sweet potato dregs, then use strainer filtering, drain to the anhydrous droplet state that falls, repeat three times, dry, pulverize, for subsequent use;

(2) use water rinse mushroom stems, then dry, pulverize, for subsequent use;

(3) the butter heating that is cut into small pieces is dissolved into liquid;

(4) corn syrup is poured in butter, stirred;

(5) oatmeal, berry sugar, brown sugar, shredded coconut stuffing are put in jorum, after then Self-raising flour, sweet potato dregs, mushroom stems and sodium bicarbonate being mixed, also put in jorum, itself and oatmeal, shredded coconut stuffing etc. are mixed completely;

Described raw material weight proportioning is: Self-raising flour 18.8%-24.2%, sweet potato dregs 1.9%-6.3%, mushroom stems 1.9%-6.3%, oatmeal 16.7%-18.6%, butter 20.9%-22.3%, corn syrup 5.6%-6.3%, sodium bicarbonate 1.4%-2.5%, berry sugar 6.7%-7.4%, brown sugar 6.7%-7.4%, shredded coconut stuffing 8.8%-9.3%;

(6) dry material step (5) being mixed is poured in the butter corn syrup of step (4);

(7) mix thoroughly with spoon, become batter.Batter is more dry, and is loose shape;

(8) grab a fritter batter with hand, firmly ball, flatten as the crisp dough of oat, while crisp oat dough being swung in to baking tray after shaping, spacing is wanted suitably, and dishful operation, ensure the uniformity in bake process, 150 DEG C-170 DEG C of baking temperatures, time 14-16 minute, until dark golden yellow taking-up the in surface.The just crisp soft easily distortion of baked oat, should carry out cooling, can not high wind speed cold under field conditions (factors).

Before the crisp baking of oat, baking oven need be at 150 DEG C-170 DEG C preheating 5min, then toast.

With specific embodiment in detail the present invention is described in detail below:

Water rinse sweet potato dregs is used in example 1, (1), then uses strainer filtering, drains to the anhydrous droplet state that falls, and repeats three times, dries, and pulverizes, for subsequent use;

(2) use water rinse mushroom stems, then dry, pulverize, for subsequent use;

(3) the butter heating that is cut into small pieces is dissolved into liquid;

(4) percentage by weight 5.6% corn syrup is poured in 22.3% butter, stirred;

(5) getting percentage by weight is that 18.6% oatmeal, 7.4% berry sugar, 7.4% brown sugar, 9.3% shredded coconut stuffing add 24.2% Self-raising flour, 1.9% sweet potato dregs, 1.9% mushroom stems and 1.4% sodium bicarbonate to mix;

(6) dry material step (5) being mixed pour into step (4) butter corn syrup in; Mix thoroughly, become batter;

(7) batter is more dry, and is loose shape;

(8) grab a fritter batter with hand, firmly ball, more slightly flatten, be placed on baking tray.By crisp all oats doughs all orthopedic be placed on baking tray after, baking tray is put into preheated baking box and toasts, 170 DEG C, roasting 14 minutes, until dark golden yellow taking-up the in surface.

Example 2, with example 1, different,

(4) percentage by weight 5.7% corn syrup is poured in 22.% butter, stirred;

(5) getting percentage by weight is that 18.2% oatmeal, 7.3% berry sugar, 7.3% brown sugar, 9.2% shredded coconut stuffing add 22.9% Self-raising flour, 2.9% sweet potato dregs, 2.9% mushroom stems and 1.7% sodium bicarbonate to mix;

(8) grab a fritter batter with hand, firmly ball, more slightly flatten, be placed on baking tray.By crisp all oats doughs all orthopedic be placed on baking tray after, baking tray is put into preheated baking box and toasts, 165 DEG C, roasting 14.5 minutes, until dark golden yellow taking-up the in surface.

Example 3, with example 1, different,

(4) percentage by weight 5.9% corn syrup is poured in 21.7.% butter, stirred;

(5) getting percentage by weight is that 17.7% oatmeal, 7.1% berry sugar, 7.1% brown sugar, 9% shredded coconut stuffing add 21.7% Self-raising flour, 3.9% sweet potato dregs, 3.9% mushroom stems and 2% sodium bicarbonate to mix;

(8) grab a fritter batter with hand, firmly ball, more slightly flatten, be placed on baking tray.By crisp all oats doughs all orthopedic be placed on baking tray after, baking tray is put into preheated baking box and toasts, 160 DEG C, roasting 15 minutes, until dark golden yellow taking-up the in surface.

Example 4, with example 1, different,

(4) 6.1% percentage by weight corn syrup is poured in 21.3.% butter, stirred;

(5) getting percentage by weight is that 17.2% oatmeal, 6.9% berry sugar, 6.9% brown sugar, 8.9% shredded coconut stuffing add 20.3% Self-raising flour, 5.1% sweet potato dregs, 5.1% mushroom stems and 2.2% sodium bicarbonate to mix;

(8) grab a fritter batter with hand, firmly ball, more slightly flatten, be placed on baking tray.By crisp all oats doughs all orthopedic be placed on baking tray after, baking tray is put into preheated baking box and toasts, 155 DEG C, roasting 15.5 minutes, until dark golden yellow taking-up the in surface.

Example 5, with example 1, different,

(4) 6.3% percentage by weight corn syrup is poured in 20.9.% butter, stirred;

(5) getting percentage by weight is that 16.7% oatmeal, 6.7% berry sugar, 6.7% brown sugar, 8.8% shredded coconut stuffing add 18.8% Self-raising flour, 6.3% sweet potato dregs, 6.3% mushroom stems and 2.5% sodium bicarbonate to mix;

(8) grab a fritter batter with hand, firmly ball, more slightly flatten, be placed on baking tray.By crisp all oats doughs all orthopedic be placed on baking tray after, baking tray is put into preheated baking box and toasts, 150 DEG C, roasting 16 minutes, until dark golden yellow taking-up the in surface.

Claims (4)

1. a preparation method for mushroom stems sweet potato dregs oat shortcake, is characterized in that concrete steps are as follows:
(1) use water rinse sweet potato dregs, then use strainer filtering, drain to the anhydrous droplet state that falls, dry, pulverize, for subsequent use;
(2) use water rinse mushroom stems, then dry, pulverize, for subsequent use;
(3) the butter heating that is cut into small pieces is dissolved into liquid;
(4) corn syrup is poured in butter, stirred;
(5) oatmeal, berry sugar, brown sugar, the shredded coconut stuffing of getting following percentage by weight add Self-raising flour, sweet potato dregs, mushroom stems and sodium bicarbonate to mix;
Described percentage by weight is: Self-raising flour 18.8%-24.2%, sweet potato dregs 1.9%-6.3%, mushroom stems 1.9%-6.3%, oatmeal 16.7%-18.6%, butter 20.9%-22.3%, corn syrup 5.6%-6.3%, sodium bicarbonate 1.4%-2.5%, berry sugar 6.7%-7.4%, brown sugar 6.7%-7.4%, shredded coconut stuffing 8.8%-9.3%;
(6) dry material step (5) being mixed pour into step (4) butter corn syrup in; Mix thoroughly, become batter
(7) batter stirs dryly, and is loose shape;
(8) by fritter batter ball, flatten as the crisp dough of oat, after shaping, baking, 150 DEG C-170 DEG C of baking temperatures, time 14-16 minute, until dark golden yellow taking-up the in surface.
2. the preparation method of a kind of mushroom stems sweet potato dregs oat shortcake according to claim 1, is characterized in that using water rinse sweet potato dregs, then uses strainer filtering, drains to the anhydrous droplet state that falls, and repeats three times, dries.
3. the preparation method of a kind of mushroom stems sweet potato dregs oat shortcake according to claim 1, is characterized in that mushroom stems is with after water rinse, is placed in 60 DEG C of baking ovens and dries.
4. the preparation method of a kind of mushroom stems sweet potato dregs oat shortcake according to claim 1, before it is characterized in that the crisp baking of oat, baking oven is preheating 5min at 150 DEG C-170 DEG C, then toasts.
CN201310248424.5A 2013-06-21 2013-06-21 Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries CN103329972B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310248424.5A CN103329972B (en) 2013-06-21 2013-06-21 Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310248424.5A CN103329972B (en) 2013-06-21 2013-06-21 Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries

Publications (2)

Publication Number Publication Date
CN103329972A CN103329972A (en) 2013-10-02
CN103329972B true CN103329972B (en) 2014-07-23

Family

ID=49238232

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310248424.5A CN103329972B (en) 2013-06-21 2013-06-21 Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries

Country Status (1)

Country Link
CN (1) CN103329972B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749623A (en) * 2013-12-16 2014-04-30 马鞍山市安康菌业有限公司 Enoki mushroom and oat shortbread
CN103719221B (en) * 2013-12-31 2014-12-24 湖北省农业科学院农产品加工与核农技术研究所 Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals
CN103719865B (en) * 2014-01-17 2016-04-06 昆明医科大学 Purple sweet potato composition nutritional instant powder and preparation method
CN104365735A (en) * 2014-11-24 2015-02-25 中国农业科学院农产品加工研究所 No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof
CN104757062A (en) * 2015-03-28 2015-07-08 赵慧 Making method of tasty nutritious sweet potato flaky pastry
CN107047700A (en) * 2017-03-31 2017-08-18 三只松鼠股份有限公司 A kind of nut oat shortbread and preparation method thereof
CN108455072A (en) * 2018-01-14 2018-08-28 名沙食品(江苏)有限公司 A kind of brown sugar taste oat shortbread and manufacture craft

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288466A (en) * 2007-04-20 2008-10-22 上海水产大学 Sandwiched mushroom biscuit and preparation method thereof
CN103081967A (en) * 2011-10-31 2013-05-08 杜方 Compound dietary fiber biscuit

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288466A (en) * 2007-04-20 2008-10-22 上海水产大学 Sandwiched mushroom biscuit and preparation method thereof
CN103081967A (en) * 2011-10-31 2013-05-08 杜方 Compound dietary fiber biscuit

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
关健等.利用香菇下脚料研制饮料的方法.《湖北农业科学》.2008,第47卷(第3期),332-333.
利用香菇下脚料研制饮料的方法;关健等;《湖北农业科学》;20080331;第47卷(第3期);332-333 *
超微粉碎对香菇柄功能成分和特性的影响;高虹等;《食品科学》;20101231;第31卷(第5期);40-43 *
高虹等.超微粉碎对香菇柄功能成分和特性的影响.《食品科学》.2010,第31卷(第5期),40-43.

Also Published As

Publication number Publication date
CN103329972A (en) 2013-10-02

Similar Documents

Publication Publication Date Title
CN105053112A (en) Pumpkin short bread and making method thereof
CN104642823A (en) Folium artemisiae argyi glutinous rice cake and preparation method thereof
CN104757085A (en) Purple sweet potato flaky pastry and making method thereof
CN106035502A (en) Low-sugar low-fat dried small shrimp and tea walnut cakes capable of enriching calcium and preparation method of low-sugar low-fat dried small shrimp and tea walnut cakes
CN103404561B (en) Method for making maslin pastries
CN102450373A (en) Preparation method of chestnut rice cake
CN103609638A (en) Purple sweet potato egg tart and preparing method thereof
CN102687739A (en) Perilla food
CN103430994B (en) Fiery cake and production method thereof fall in a kind of strawberry cream
CN103355388A (en) Nutlet leisure food and preparation method thereof
CN104366155A (en) Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof
CN104336481A (en) High-strength dumpling flour and preparation method thereof
CN102422855A (en) Kelp paste cake
CN103229809A (en) Chess cake with multicolored leaf fragrance
CN102669240A (en) Puff pastry and method for preparing same
CN102318656B (en) Ginseng fiber walnut cake and production technology thereof
CN101965946B (en) Preparation method of fried dough twists without additives
CN102754677A (en) Nut maigre moon cake and preparation method thereof
CN105379796A (en) Yellow-millworm biscuits and preparation method thereof
CN102972475A (en) Manufacture method of blueberry cake
CN103430993A (en) Matcha bread and preparation method thereof
CN102894054A (en) Purple sweet potato cake and manufacture method of purple sweet potato cake
CN103054071A (en) Preparation method of crispy egg roll
CN102524343A (en) Method for making celery cakes
CN104824575A (en) Health care nutrition powder composed of mung bean, lotus rhizome and water chestnut and production method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

Effective date of registration: 20181203

Address after: 432700 Huogang Village, Caihe Town, Guangshui City, Suizhou City, Hubei Province

Patentee after: Hubei Jinyue Agricultural Product Development Co., Ltd.

Address before: 430064 Nanhu Avenue, Hongshan District, Wuhan, Hubei Province, No. 5

Co-patentee before: Hubei Jinyue Agricultural Product Development Co., Ltd.

Patentee before: Institute of Processing of Agricultural Produce and Nuclear-agricultural Research, Hubei Academy of Agricultural Science

TR01 Transfer of patent right