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 PDFInfo
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- 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
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- potato dregs
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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
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.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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| CN101288466A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Sandwiched mushroom biscuit and preparation method thereof |
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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 |
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