CN103749628B - Dried xianggu mushroom floss peach is crisp and preparation method thereof - Google Patents
Dried xianggu mushroom floss peach is crisp and preparation method thereof Download PDFInfo
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Abstract
The invention discloses dried xianggu mushroom floss peach shortcake and preparation method thereof.This preparation method comprises the steps: that the raw material Homogeneous phase mixing except dried xianggu mushroom floss is obtained dough by (1); 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 is the mass percent that each raw material accounts for raw material total amount; (2) dough is left standstill, add dried xianggu mushroom floss and mix, then roll into the little cake of 5 ~ 15mm thickness; (3) by little cake after 100 ~ 250 DEG C of conditions baking, 10 ~ 50min, then turn-over baking 10 ~ 30min, cools.This dried xianggu mushroom floss peach shortcake has peculiar flavour, and delicious flavour is pure and honest nutritious, enriches edible mushroom deep processing diversity; And preparation method is convenient to technology production.
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 containing 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 increasing immunity, promotes health.Research in recent years proves that HFD not only promotes that gastrointestinal motility is conducive to fat-reducing, and makes insulin receptor on IDDM patient monocyte combine increase, reduces 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 is to have filled up the blank in edible fungus deep processing market in prior art, and providing a kind of edible mushroom deep processed product---dried xianggu mushroom floss peach is crisp and preparation method thereof, not only enrich the kind of peach shortcake but also improve nutritive value, the health-care efficacy of peach shortcake, and giving unique mushroom flavor.
The preparation method of dried xianggu mushroom floss peach shortcake of the present invention comprises the steps:
(1) the raw material Homogeneous phase mixing except dried xianggu mushroom floss is obtained 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 is the mass percent that each raw material accounts for raw material total amount;
(2) dough is left standstill, add dried xianggu mushroom floss and mix, then roll into the little cake of 5 ~ 15mm thickness;
(3) by little cake after 100 ~ 250 DEG C of conditions baking, 10 ~ 50min, then turn-over baking 10 ~ 30min, cools.
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 simple mushroom powder, mushroom block 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, the following 1. raw material of its preparation method arranges: select quality xianggu handle, clean; 2. soften: in fermentation vat, add 1% citric acid and 0.1% vitamin C, mushroom stems is put into immersion 4 hours; 3. precook: in jacketed pan after water boiling, put into the mushroom stems of having softened and precook 8 minutes, then the cooling of rapid cold water, 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%; Will constantly stir when taste boils, the time is 1 hour; 5. pine is beaten: well-done mushroom stems is dried moisture, beats the pine of diameter about 0.2 ~ 0.3mm with loosening machine; 6. dry: adopt tunnel drier, 120 DEG C time, dry 20 minutes, then at 65 DEG C, dry 5 hours; 7. pack: after cooling, require packaging according to sale.
In the present invention, described low-gluten wheat flour, farina, starch from sweet potato, baking powder, salt, egg liquid, water, vegetable oil are the food-grade raw material that this area routine uses.
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 sugar powder and/or xylosic alcohol powder.
In the present invention, step (2) is preferably, leave standstill 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 that this preferred steps obtains is crisp is pattern volume.
In the present invention, the time that described dough leaves standstill is that this area is conventional, is preferably 1 ~ 15min.
In the present invention, described baking is preferably after 120 ~ 180 DEG C 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 nut fruits material as walnut, peanut, cashew nut etc., and the little cake of step (2) is placed.The consumption of described nut fruits material is preferably 5%, and percentage is the mass percent accounting 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 obtain is crisp.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
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 macromolecular substances that degraded is unsuitable digested, 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, slightly soft textive fragrance, tasty, instant, be easy to carry, meet consumers in general 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 provide effective method, to separate the problem of the not comprehensive nutrition that instant food brings for green safety, nutritious, delicious flavour, the healthy food that is convenient for carrying.
Detailed description of the invention
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, conventionally 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. soften: in fermentation vat, add 1% citric acid and 0.1% vitamin C, mushroom stems is put into immersion 4 hours; 3. precook: in jacketed pan after water boiling, put into the mushroom stems of having softened and precook 8 minutes, then the cooling of rapid cold water, 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%; Will constantly stir when taste boils, the time is 1 hour; 5. pine is beaten: well-done mushroom stems is dried moisture, beats the pine of diameter about 0.2 ~ 0.3mm with loosening machine; 6. dry: adopt tunnel drier, 120 DEG C time, dry 20 minutes, then at 65 DEG C, dry 5 hours, stand-by.
In following embodiment, percentage is mass percent.
Embodiment 1
The preparation of dried xianggu mushroom floss peach shortcake:
Dried xianggu mushroom floss peach processed is crisp: low-gluten wheat flour 25%, farina 25%, baking powder 1.5%, salt 1.5%, white sugar powder 4%, egg liquid 10%, water 10% and vegetable oil (peanut oil) 18%, forms dough, and is divided into two equal portions; Dough leaves standstill 5min, is sprinkled upon on a dough by dried xianggu mushroom floss 5%, makes it be evenly distributed in dough; 2 doughs are rolled respectively into about 3mm thick cake, is stacked together, roll and form double-colored volume, be cut into the little cake that 10mm is thick, intersperse the walnut that accounts for little cake quality 5% and as on baking tray; First by baking box after 180 DEG C of conditions baking 20min, little cake is turned over and examines 10min again.
4, cool, packaging.
Embodiment 2
The preparation of dried xianggu mushroom floss peach shortcake:
Low-gluten wheat flour 23%, farina 20%, baking powder 1.5%, salt 1.5%, white sugar powder 4%, egg liquid 10%, water 10% and vegetable oil (rapeseed oil) 20%, form dough, and be divided into two equal portions.Dough leaves standstill 5min, is sprinkled upon on a dough by dried xianggu mushroom floss 10%, makes it be evenly distributed in dough.2 doughs are rolled respectively into about 3mm thick cake, is stacked together, roll and form double-colored volume, be cut into the little cake that 5mm is thick, intersperse the peanut that accounts for little cake quality 5% and as on baking tray.First by baking box after 180 DEG C of conditions baking 20min, little cake is turned over and examines 10min again.
4, cool, packaging.
Embodiment 3
The preparation of dried xianggu mushroom floss peach shortcake:
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.Dough leaves standstill 5min, is sprinkled upon on a dough by dried xianggu mushroom floss 15%, makes it be evenly distributed in dough.2 doughs are rolled respectively into about 3mm thick cake, is stacked together, roll and form double-colored volume, be cut into the little cake that 10mm is thick, intersperse the cashew nut that accounts for little cake quality 5% and as on baking tray.First by baking box after 180 DEG C of conditions baking 20min, little cake is turned over and examines 10min again.
4, cool, packaging.
Embodiment 4
(1) the raw material Homogeneous phase mixing except dried xianggu mushroom floss is obtained 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 is the mass percent that each raw material accounts for raw material total amount;
(2) dough is left standstill 15, add dried xianggu mushroom floss and mix, then roll into the little cake of 15mm;
(3) by little cake after 100 DEG C of conditions baking 50min, then turn-over baking 30min, cools.
Embodiment 5
The present embodiment 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 is the mass percent that each raw material accounts for raw material total amount;
By little cake after 250 DEG C of condition baking 10min, then turn-over baking 10min, cool.
Comparative example 1
The preparation of mushroom powder peach shortcake:
1, Feedstock treating: choose without going mouldy, free from insect pests, coloury dried thin mushroom pin; Through cleaning, pulverize after drying, 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%, forms dough, and is divided into two parts.Dough leaves standstill 5min, mushroom powder 10% is sprinkled upon on a dough, makes it be evenly distributed in dough.2 doughs are rolled respectively into about 3mm thick cake, is stacked together, roll and form double-colored volume, be cut into the little cake that 10mm is thick, intersperse the walnut that accounts for little cake quality 5% and as on baking tray.First by baking box after 180 DEG C of conditions baking 20min, little cake is turned over roasting 10min again.
3, cool, packaging.
Effect example
The product of embodiment 1-3 and comparative example 1 is carried out sensory evaluation, specific as follows:
Sensory evaluation method: to the subjective appreciation of sample, total score is 100 points, and standards of grading are in table 1.Form subjective appreciation group by more than 10 researchers, 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 scoring of embodiment sample that the present invention obtains, all more than 90 points, all shows excellence in structural state, local flavor and mouthfeel, will be that then successful is poor for a based food comparative example 1 product that bakes deeply 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) the raw material Homogeneous phase mixing except dried xianggu mushroom floss is obtained 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 is the mass percent that each raw material accounts for raw material total amount;
(2) dough is left standstill, add dried xianggu mushroom floss and mix, then roll into the little cake of 5 ~ 15mm thickness;
(3) by little cake after 100 ~ 250 DEG C of conditions baking, 10 ~ 50min, then turn-over baking 10 ~ 30min, cools.
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, it is characterized in that, the preparation method of described dried xianggu mushroom floss is as follows: 1. raw material arranges: select quality xianggu handle, cleans; 2. soften: in fermentation vat, add 1% citric acid and 0.1% vitamin C, mushroom stems is put into immersion 4 hours; 3. precook: in jacketed pan after water boiling, put into the mushroom stems of having softened and precook 8 minutes, then the cooling of rapid cold water, 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%; Will constantly stir when taste boils, the time is 1 hour; 5. pine is beaten: well-done mushroom stems is dried moisture, beats the pine of diameter 0.2 ~ 0.3mm with loosening machine; 6. dry: adopt tunnel drier, 120 DEG C time, dry 20 minutes, then at 65 DEG C, dry 5 hours; 7. pack: after cooling, require packaging according to sale.
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 rapeseed oil; Described Icing Sugar is white sugar powder and/or xylosic alcohol powder.
5. preparation method as claimed in claim 1, it is characterized in that, described step (2) is, leave standstill 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 roll into 1 ~ 5mm thickness face cake respectively, 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 time that described dough leaves standstill is 1 ~ 15min.
7. preparation method as claimed in claim 1, is characterized in that, described baking is after 120 ~ 180 DEG C of condition baking 10 ~ 20min, then turn-over baking 10 ~ 20min.
8. preparation method as claimed in claim 1, it is characterized in that, described dried xianggu mushroom floss peach shortcake also comprises nut fruits material, and the little cake of step (2) is placed.
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 accounting for little cake total amount.
10. the dried xianggu mushroom floss peach that obtains of the preparation method as the dried xianggu mushroom floss peach shortcake of claim 1-9 as described in any one is crisp.
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| 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 |
| CN112690308A (en) * | 2019-10-21 | 2021-04-23 | 赣州市倞华菲尔雪食品有限公司 | Navel orange crisp and making method thereof |
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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 |
| CN101028069A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom biscuit |
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2013
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101028069A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom biscuit |
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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. |