CN103749628A - Mushroom floss walnut cakes and preparation method thereof - Google Patents
Mushroom floss walnut cakes and preparation method thereof Download PDFInfo
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- CN103749628A CN103749628A CN201310753811.4A CN201310753811A CN103749628A CN 103749628 A CN103749628 A CN 103749628A CN 201310753811 A CN201310753811 A CN 201310753811A CN 103749628 A CN103749628 A CN 103749628A
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Abstract
The invention discloses mushroom floss walnut cakes and a preparation method thereof. The preparation method comprises the following steps of (1) uniformly mixing raw materials except mushroom flosses and obtaining paste; (2) standing the paste, adding the mushroom flosses to be uniformly mixed and rolling into cookies with the thickness of 5 to 15 mm; (3) baking the cookies for 10 to 50 minutes under the condition with the temperature is in 100 to 250 DEG C, turning over and baking for 10 to 30 minutes, cooling and obtaining the mushroom floss walnut cakes. The raw materials comprise, 20 to 50 % of low gluten wheat flour, 10 to 25 % of potato starch and or sweet potato starch, 1.5 % of baking powder, 1.5 % of salt, 1 to 5 % of powdered sugar, 10 % of egg liquid, 10 % of water, 10 to 20 % of vegetable oil and 5 to 15 % of mushroom flosses and the percentage is the percentage that material mass percentage occupies the raw material total amount. The mushroom floss walnut cakes have the advantages of being unique in flavor, delicious and pure in taste and rich in nutrient, enabling editable mushroom processing to be verified and being benefited to technologized production due to the production method.
Description
Technical field
The present invention relates to dried xianggu mushroom floss peach shortcake and preparation method thereof.
Background technology
It is reported, fatty 10.6g in every 100g mushroom, crude fibre 10.78g, polysaccharide 16.3g, and contain calcium 39.9mg, zinc 3.24mg, iron 15.1mg, and 18 seed amino acids wherein 8 kinds be essential amino acid.Modern medicine proves, the polysaccharose substance in edible mushroom is conducive to increase immunity, promotes health.Research in recent years proof HFD not only promotes gastrointestinal motility to be conducive to fat-reducing, and makes insulin receptor on IDDM patient monocyte in conjunction with increase, reduce the consumption of insulin.At present, on market, mushroom deep processed product is less, for meeting the demand of consumers in general to health, nutrition, convenience, ticbit, and enriches the multifarious problem of edible fungi food, urgently to be resolved hurrily.
Summary of the invention
Technical problem to be solved by this invention has been to fill up the blank in edible fungus deep processing market in prior art, and provide a kind of edible mushroom deep processed product---dried xianggu mushroom floss peach shortcake and preparation method thereof, not only enrich the kind of peach shortcake but also nutritive value, the health-care efficacy of raising peach shortcake, and give unique mushroom local flavor.
The preparation method of dried xianggu mushroom floss peach shortcake of the present invention comprises the steps:
(1) raw material except dried xianggu mushroom floss is evenly mixed to get to dough; Described raw material contains low-gluten wheat flour 20%-50%, farina and/or starch from sweet potato 10%-25%, baking powder 1.5%, salt 1.5%, Icing Sugar 1%-5%, egg liquid 10%, water 10%, vegetable oil 10%-20% and dried xianggu mushroom floss 5%-15%, and percentage accounts for the mass percent of raw material total amount for each raw material;
(2) dough is standing, add dried xianggu mushroom floss to mix, then roll into the little cake of 5～15mm thickness;
(3) little cake is toasted after 10～50min in 100～250 ℃ of conditions, then turn-over baking 10～30min, cooling.
In the present invention, described raw material preferably contains: low-gluten wheat flour 25%-40%, farina and/or starch from sweet potato 10%-25%, baking powder 1.5%, salt 1.5%, Icing Sugar 2%-4%, egg liquid 10%, water 10%, vegetable oil 20% and dried xianggu mushroom floss 5%-15%.
In the present invention, the form of described dried xianggu mushroom floss---this pine is that the present invention selects especially, but not simply mushroom powder, mushroom piece can simply replace, and can be the said dried xianggu mushroom floss of conventional conception.Be preferably the dried meat floss with straw mushroom in Chinese patent application ZL200610023853.2, its preparation method is 1. raw material arrangement as follows: select quality xianggu handle, clean; 2. softening: in fermentation vat, to add 1% citric acid and 0.1% vitamin C, mushroom stems is put into and soaked 4 hours; 3. precook: in jacketed pan, after water boiling, put into the mushroom stems of having softened and precook 8 minutes, then use rapidly cold water cooling, remove filter dry; 4. taste boils: water is 1 to 2 with the part by weight of pre-well-done mushroom stems; In water, the ratio of flavoring is: soy sauce 0.8%, white granulated sugar 0.7%, edible salt 1.3%, ginger juice 0.5%, vegetable oil 1%; When taste boils, will constantly stir, the time is 1 hour; 5. beat pine: well-done mushroom stems is dried to moisture, with loosening machine, beat the pine of diameter 0.2～0.3mm left and right; 6. dry: adopt tunnel drier, in the time of 120 ℃, dry 20 minutes, then at 65 ℃, dry 5 hours; 7. pack: after cooling, according to selling, require packing.
In the present invention, described low-gluten wheat flour, farina, starch from sweet potato, baking powder, salt, egg liquid, water, vegetable oil are the conventional food stage raw material that use in this area.
In the present invention, described vegetable oil is preferably one or more in corn oil, peanut oil and vegetable seed wet goods.
In the present invention, described Icing Sugar is the conventional said Icing Sugar in this area, is preferably white sand Icing Sugar and/or xylosic alcohol powder.
In the present invention, step (2) is preferably, standing at described dough, afterwards dough is divided into two equal portions, after wherein arbitrary part of elder generation mixes with dried xianggu mushroom floss, two equal portions are rolled respectively into about 1～5mm thickness face cake, are stacked together afterwards, roll and form double-colored volume, be cut into the little cake of 5～15mm thickness.The dried xianggu mushroom floss peach shortcake that this preferred steps obtains is pattern volume.
In the present invention, the standing time of described dough is that this area is conventional, is preferably 1～15min.
In the present invention, after described baking is preferably 120～180 ℃ of condition baking 10～20min, then turn-over baking 10～20min.
In the present invention, described dried xianggu mushroom floss peach shortcake preferably also comprises that nut fruits material is as walnut, peanut, cashew nut etc., on the little cake of step (2), places.The consumption of described nut fruits material is preferably 5%, and percentage is the mass percent that accounts for little cake total amount.
The dried xianggu mushroom floss peach that the present invention also provides the preparation method of aforementioned dried xianggu mushroom floss peach shortcake to make is crisp.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: dried xianggu mushroom floss peach of the present invention is crisp, not only reduce the fibrosis of mushroom pin, and the unsuitable digested macromolecular substances of degraded, improve nutritive value and digestibility, crisper than traditional peach, have more unique local flavor, delicious flavour is pure and honest nutritious, increase dietary fiber content, be easy to digest and assimilate, golden yellow color, soft textive fragrance slightly, tasty, instant, be easy to carry, consumers in general have been met to health, nutrition, convenient, the demand of ticbit, and enrich the diversity of edible fungi food.Preparation method of the present invention is not only convenient to technology production, enrich the diversity of edible mushroom deep-processed food, and for green safety, nutritious, delicious flavour, the healthy food that is convenient for carrying provide effective method, to separate the problem of the not comprehensive nutrition that instant food brought.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
Dried xianggu mushroom floss in the following embodiment of the present invention is except specified otherwise, and preparation method is as follows: 1. raw material arranges: select quality xianggu handle (choose without going mouldy, free from insect pests, coloury dried thin mushroom pin), clean; 2. softening: in fermentation vat, to add 1% citric acid and 0.1% vitamin C, mushroom stems is put into and soaked 4 hours; 3. precook: in jacketed pan, after water boiling, put into the mushroom stems of having softened and precook 8 minutes, then use rapidly cold water cooling, remove filter dry; 4. taste boils: the part by weight of water and pre-well-done mushroom stems is 1:2; In water, the ratio of flavoring is: soy sauce 0.8%, white granulated sugar 0.7%, edible salt 1.3%, ginger juice 0.5%, vegetable oil 1%; When taste boils, will constantly stir, the time is 1 hour; 5. beat pine: well-done mushroom stems is dried to moisture, with loosening machine, beat the pine of diameter 0.2～0.3mm left and right; 6. dry: adopt tunnel drier, in the time of 120 ℃, dry 20 minutes, then at 65 ℃, dry 5 hours, stand-by.
In following embodiment, percentage is mass percent.
Embodiment 1
The crisp preparation of dried xianggu mushroom floss peach:
Dried xianggu mushroom floss peach processed is crisp: low-gluten wheat flour 25%, farina 25%, baking powder 1.5%, salt 1.5%, white sand Icing Sugar 4%, egg liquid 10%, water 10% and vegetable oil (peanut oil) 18%, form dough, and be divided into two equal portions; The standing 5min of dough, is sprinkled upon dried xianggu mushroom floss 5% on a dough, and it is evenly distributed in dough; 2 doughs are rolled respectively to thick cake into about 3mm, be stacked together, roll and form double-colored volume, be cut into the little cake that 10mm is thick, intersperse and account for the walnut of little cake quality 5% and as on baking tray; First baking box is toasted after 20min 180 ℃ of conditions, little cake is turned over and examines 10min again.
4, cooling, packing.
Embodiment 2
The crisp preparation of dried xianggu mushroom floss peach:
Low-gluten wheat flour 23%, farina 20%, baking powder 1.5%, salt 1.5%, white sand Icing Sugar 4%, egg liquid 10%, water 10% and vegetable oil (rapeseed oil) 20%, form dough, and be divided into two equal portions.The standing 5min of dough, is sprinkled upon dried xianggu mushroom floss 10% on a dough, and it is evenly distributed in dough.2 doughs are rolled respectively to thick cake into about 3mm, be stacked together, roll and form double-colored volume, be cut into the little cake that 5mm is thick, intersperse and account for the peanut of little cake quality 5% and as on baking tray.First baking box is toasted after 20min 180 ℃ of conditions, little cake is turned over and examines 10min again.
4, cooling, packing.
Embodiment 3
The crisp preparation of dried xianggu mushroom floss peach:
Low-gluten wheat flour 40%, farina 10%, baking powder 1.5%, salt 1.5%, xylosic alcohol powder 2%, egg liquid 10%, water 10% and vegetable oil (corn oil) 10%, form dough, and be divided into two equal portions.The standing 5min of dough, is sprinkled upon dried xianggu mushroom floss 15% on a dough, and it is evenly distributed in dough.2 doughs are rolled respectively to thick cake into about 3mm, be stacked together, roll and form double-colored volume, be cut into the little cake that 10mm is thick, intersperse and account for the cashew nut of little cake quality 5% and as on baking tray.First baking box is toasted after 20min 180 ℃ of conditions, little cake is turned over and examines 10min again.
4, cooling, packing.
Embodiment 4
(1) raw material except dried xianggu mushroom floss is evenly mixed to get to dough; Described raw material contains low-gluten wheat flour 20%, starch from sweet potato 25%, baking powder 1.5%, salt 1.5%, Icing Sugar 5%, egg liquid 10%, water 10%, vegetable oil (peanut oil) 20% and dried xianggu mushroom floss 7%, and percentage accounts for the mass percent of raw material total amount for each raw material;
(2) dough is standing 15, add dried xianggu mushroom floss to mix, then roll into the little cake of 15mm;
(3) little cake is toasted after 50min in 100 ℃ of conditions, then turn-over baking 30min, cooling.
Embodiment 5
The present embodiment is except following condition, all with embodiment 1.
Described raw material contains low-gluten wheat flour 50%, farina+starch from sweet potato (mass ratio 1:1) 10%, baking powder 1.5%, salt 1.5%, xylosic alcohol powder 1%, egg liquid 10%, water 10%, vegetable oil (peanut oil) 10% and dried xianggu mushroom floss (existing commercially available dried xianggu mushroom floss product) 6%, and percentage accounts for the mass percent of raw material total amount for each raw material;
Little cake is toasted after 10min in 250 ℃ of conditions, then turn-over baking 10min, cooling.
Comparative example 1
The crisp preparation of mushroom powder peach:
1, raw material is processed: choose without going mouldy, free from insect pests, coloury dried thin mushroom pin; After clean, drying, pulverize, granularity is 80 orders.
2, mushroom powder peach processed is crisp: low-gluten wheat flour 33%, farina 10%, baking powder 1.5%, salt 1.5%, Icing Sugar 4%, egg liquid 10%, water 10% and vegetable oil (peanut oil) 20%, form dough, and be divided into two parts.The standing 5min of dough, is sprinkled upon mushroom powder 10% on a dough, and it is evenly distributed in dough.2 doughs are rolled respectively to thick cake into about 3mm, be stacked together, roll and form double-colored volume, be cut into the little cake that 10mm is thick, intersperse and account for the walnut of little cake quality 5% and as on baking tray.First baking box is toasted after 20min 180 ℃ of conditions, little cake is turned over and bakes 10min again.
3, cooling, packing.
Effect embodiment
The product of embodiment 1-3 and comparative example 1 is carried out to sensory evaluation, specific as follows:
Sensory evaluation method: the subjective appreciation to sample, total points is 100 minutes, standards of grading are in Table 1.By 10 above researchers, form subjective appreciation group, structural state, local flavor, mouthfeel are comprehensively given a mark, get its mean value, the results are shown in Table 2.
Table 1 sensory evaluation table
Table 2 sensory evaluation result
Subjective appreciation draws: the embodiment sample scoring that the present invention makes, all more than 90 minutes, is all showing excellence aspect structural state, local flavor and mouthfeel, will be that successful is poor for a based food comparative example 1 product that bakes that liked by consumer.
Claims (10)
1. a preparation method for dried xianggu mushroom floss peach shortcake, is characterized in that, it comprises the steps:
(1) raw material except dried xianggu mushroom floss is evenly mixed to get to dough; Described raw material contains low-gluten wheat flour 20%-50%, farina and/or starch from sweet potato 10%-25%, baking powder 1.5%, salt 1.5%, Icing Sugar 1%-5%, egg liquid 10%, water 10%, vegetable oil 10%-20% and dried xianggu mushroom floss 5%-15%, and percentage accounts for the mass percent of raw material total amount for each raw material;
(2) dough is standing, add dried xianggu mushroom floss to mix, then roll into the little cake of 5～15mm thickness;
(3) little cake is toasted after 10～50min in 100～250 ℃ of conditions, then turn-over baking 10～30min, cooling.
2. preparation method as claimed in claim 1, it is characterized in that, described raw material contains: low-gluten wheat flour 25%-40%, farina and/or starch from sweet potato 10%-25%, baking powder 1.5%, salt 1.5%, Icing Sugar 2%-4%, egg liquid 10%, water 10%, vegetable oil 20% and dried xianggu mushroom floss 5%-15%.
3. preparation method as claimed in claim 1 or 2, is characterized in that, the preparation method of described dried xianggu mushroom floss is as follows: 1. raw material arranges: select quality xianggu handle, clean; 2. softening: in fermentation vat, to add 1% citric acid and 0.1% vitamin C, mushroom stems is put into and soaked 4 hours; 3. precook: in jacketed pan, after water boiling, put into the mushroom stems of having softened and precook 8 minutes, then use rapidly cold water cooling, remove filter dry; 4. taste boils: water is 1 to 2 with the part by weight of pre-well-done mushroom stems; In water, the ratio of flavoring is: soy sauce 0.8%, white granulated sugar 0.7%, edible salt 1.3%, ginger juice 0.5%, vegetable oil 1%; When taste boils, will constantly stir, the time is 1 hour; 5. beat pine: well-done mushroom stems is dried to moisture, with loosening machine, beat the pine of diameter 0.2～0.3mm left and right; 6. dry: adopt tunnel drier, in the time of 120 ℃, dry 20 minutes, then at 65 ℃, dry 5 hours; 7. pack: after cooling, according to selling, require packing.
4. preparation method as claimed in claim 1 or 2, is characterized in that, described vegetable oil is one or more in corn oil, peanut oil and vegetable seed wet goods; Described Icing Sugar is white sand Icing Sugar and/or xylosic alcohol powder.
5. preparation method as claimed in claim 1, it is characterized in that, described step (2) is, standing at described dough, afterwards dough is divided into two equal portions, after wherein arbitrary part of elder generation mixes with dried xianggu mushroom floss, two equal portions are rolled respectively into about 1～5mm thickness face cake, be stacked together afterwards, roll and form double-colored volume, be cut into the little cake of 5～15mm thickness.
6. preparation method as claimed in claim 1, is characterized in that, the standing time of described dough is 1～15min.
7. preparation method as claimed in claim 1, is characterized in that, after described baking is 120～180 ℃ of condition baking 10～20min, then turn-over baking 10～20min.
8. preparation method as claimed in claim 1, is characterized in that, described dried xianggu mushroom floss peach shortcake also comprises nut fruits material, on the little cake of step (2), places.
9. preparation method as claimed in claim 8, is characterized in that, described nut fruits material is one or more in walnut, peanut and cashew nut; The consumption of described nut fruits material is 5%, and percentage is the mass percent that accounts for little cake total amount.
10. the dried xianggu mushroom floss peach making as the preparation method of the dried xianggu mushroom floss peach shortcake of claim 1-9 as described in any is crisp.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705376A (en) * | 2015-02-10 | 2015-06-17 | 贵州省紫薏生物科技有限责任公司 | Purple sweet potato walnut cake and preparing method thereof |
| CN105638835A (en) * | 2016-04-06 | 2016-06-08 | 安徽师范大学 | Health-care puff pastry containing pollen pini and production process of health-care pull pastry |
| WO2021077413A1 (en) * | 2019-10-21 | 2021-04-29 | 赣州市倞华菲尔雪食品有限公司 | Navel orange shortbread and method for manufacturing same |
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| CN1096931A (en) * | 1993-06-29 | 1995-01-04 | 陈朝基 | Mushroom pine production technology |
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| CN1826969A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Dried meat floss with straw mushroom and preparation method thereof |
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2013
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| CN1096931A (en) * | 1993-06-29 | 1995-01-04 | 陈朝基 | Mushroom pine production technology |
| CN1403002A (en) * | 2002-04-20 | 2003-03-19 | 江西南大中德食品工程中心 | Walnut shortbread with fruit and vegetable and its production process |
| CN1826969A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Dried meat floss with straw mushroom and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705376A (en) * | 2015-02-10 | 2015-06-17 | 贵州省紫薏生物科技有限责任公司 | Purple sweet potato walnut cake and preparing method thereof |
| CN105638835A (en) * | 2016-04-06 | 2016-06-08 | 安徽师范大学 | Health-care puff pastry containing pollen pini and production process of health-care pull pastry |
| WO2021077413A1 (en) * | 2019-10-21 | 2021-04-29 | 赣州市倞华菲尔雪食品有限公司 | Navel orange shortbread and method for manufacturing same |
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| CN103749628B (en) | 2015-10-07 |
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Effective date of registration: 20181019 Address after: 441499 Chu Du Avenue, Yicheng Economic Development Zone, Xiangyang, Hubei 993 Patentee after: Xiangyang Dashan Health Food Co., Ltd. Address before: 201403 Jinhai Road, Fengxian District, Shanghai 7299 Patentee before: Shanghai Dashanhe Fungus Technology Co., Ltd. |
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Address after: 441499 Chudu Avenue 993, Yicheng Economic Development Zone, Xiangyang City, Hubei Province Patentee after: Xiangyang Dashan Health Food Co., Ltd. Address before: 441499 Chudu Avenue 993, Yicheng Economic Development Zone, Xiangyang City, Hubei Province Patentee before: Xiangyang Dashan Health Food Co., Ltd. |