CN104068085A - Flammulina velutipes cookie - Google Patents

Abstract

The invention relates to a flammulina velutipes cookie. The flammulina velutipes cookie is made by use of flammulina velutipes powder and flour as the major raw material, added with white granulated sugar, palm oil, starch, ammonium bicarbonate, baking soda, salt and water, and by virtue of blending, rolling, standing, molding, baking, oil spraying, cooling and packaging. The flammulina velutipes which contains a plurality of nutrient substances such as amino acids, mineral substances, polysaccharides, eritadenine and taurine is used for making cookies which have the health care functions of enhancing intelligence, reducing cholesterol, relieving fatigue, inhibiting cancer cells, improving immunity and the like.

Description

A kind of asparagus biscuit

Technical field

The present invention relates to a kind of asparagus biscuit, belong to food processing technology field.

Background technology

Asparagus formal name used at school hair handle money bacterium, claims again the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, golden mushroom, intelligence mushroom etc., and because its stem is elongated, like day lily, therefore claim pin gold mushroom, belong to Agaricales Bai Mo section pin gold mushroom and belong to, be a kind of bacterium algae lichens.Asparagus has very high medicinal dietary function.

It is more complete that asparagus contains essential amino acid composition, and wherein lysine and arginine content are especially abundant, and zinc content is higher, to increasing intelligence, especially children's height and intelligence development had to good effect, and person " increases intelligence mushroom "; In asparagus, also contain a kind of material that is Flammulin, have and strengthen the resist ability of body to cancer cell, often eating asparagus can also norcholesterol, and prevention of liver disease and intestines and stomach ulcer, strengthen body healthy tendency, illness prevention and fitness; Asparagus can strengthen the biologically active of body effectively, promotes body intracellular metabolic, is conducive to absorption and the utilization of various nutrients in food, also benefits, thereby have the laudatory title of " increasing intelligence mushroom ", " stops mushroom " to growing; Asparagus can suppress blood fat and raise, and reduces cholesterol, control cardiovascular and cerebrovascular disease; Edible asparagus has resisting fatigue, anti-inflammation, removing heavy metal salt material, antineoplastic action.Often edible asparagus, not only can prevent and treat hepatopathy and stomach, enteron aisle ulcer, and applicable hyperpietic, overweight people and the elderly are edible, and this is mainly because it is a kind of hyperkalemia hyponatremia food.

Asparagus nutritional labeling is abundant, and along with the continuous progress of foods processing technique, asparagus is no longer only a kind of raw material of cooking, and the food variety that the asparagus of take is raw material is increasing.On market, existing asparagus goods have: flammulina velutipes noodles, asparagus can, asparagus Yoghourt, golden mushroom sauce, " Jinzhengu " edible fungus beverage etc.And asparagus biscuit correlative study report is less.

Summary of the invention

The object of the invention is to provide a kind of asparagus biscuit; solve the problem of above prior art; utilize Ion Absorption of Flammulina Velutipes to contain the functional components such as vitamin, mineral matter, amino acid, phytohemagglutin phytolectin, polysaccharide, taurine, eritadenine, tuber of dwarf lilyturf sterol, cytolysis toxin, dried mushroom cytotoxin, produce the asparagus biscuit with plurality of health care functions.

An asparagus biscuit, in composition of raw materials, each components by weight is: golden needle fungus 5-30 part, flour 20-100 part, white granulated sugar 5-30 part, palm oil 5-30 part, starch 0-6 part, carbonic hydroammonium 0.5-5 part, sodium bicarbonate 0.5-2 part, salt 0.5-2 part, flavorant 0.001-0.010 part, water 20-40 part.

Processing technology is as follows:

1) modulation dough: take each raw material by proportioning, first, by sodium bicarbonate and carbonic hydroammonium wiring solution-forming, flavorant is dissolved in palm oil, afterwards it is mixed with surplus stock, then add suitable water, be adjusted to dough 5-10min, dough temperature is controlled at 22-28 ℃, standing 15min;

2) rolling: by the dough modulating, unidirectional repetition rolling 4-8 time, makes dough sheet smooth surface, thickness homogeneous;

3) green compact processed: the biscuit that makes various shapes through shaping mechanism;

4) baking: green compact are sent into baking oven baking, minute three step bakings, first: face fire temperature is 200-250 ℃, fire in a stove before fuel is added temperature 160-210 ℃, baking time 2-5min; Secondly: face fire temperature is 220-300 ℃, and fire in a stove before fuel is added temperature is 230-280 ℃, baking time 4-6min; Last: face fire temperature is 200-250 ℃, and fire in a stove before fuel is added temperature is 180-230 ℃, and baking time is 2-5min;

5) finished product: go out biscuit injector surface after baking oven, be cooled to below 35 ℃, packing, obtains asparagus shortbread type biscuit

It is raw material that the present invention utilizes the asparagus that nutritive value is higher, has increased the multiple nutrients content of material such as amino acid in biscuit, mineral matter, polysaccharide, eritadenine, taurine, improves biscuit nutritive value.In addition, increase asparagus goods kind, effectively promoted the added value of asparagus.

Below in conjunction with the specific embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to following embodiment.

the specific embodiment:

Embodiment 1:

An asparagus biscuit, in composition of raw materials, each components by weight is:

15 parts of golden needle fungus;

100 parts, flour;

22 parts of white granulated sugars;

10 parts of palm oils;

5 parts of starch;

2 parts, carbonic hydroammonium;

1 part, sodium bicarbonate;

0.1 part of salt;

0.002 part of flavorant;

30 parts, water.

Processing technology is as follows:

1) modulation dough: take each raw material by proportioning, first, by sodium bicarbonate and carbonic hydroammonium wiring solution-forming, flavorant is dissolved in palm oil, afterwards it is mixed with surplus stock, then add suitable water, be adjusted to dough 5-10min, dough temperature is controlled at 22-28 ℃, standing 15min;

2) rolling: by the dough modulating, unidirectional repetition rolling 4-8 time, makes dough sheet smooth surface, thickness homogeneous;

3) green compact processed: the biscuit that makes various shapes through shaping mechanism;

4) baking: green compact are sent into baking oven baking, minute three step bakings, first: face fire temperature is 200-250 ℃, fire in a stove before fuel is added temperature 160-210 ℃, baking time 2-5min; Secondly: face fire temperature is 220-300 ℃, and fire in a stove before fuel is added temperature is 230-280 ℃, baking time 4-6min; Last: face fire temperature is 200-250 ℃, and fire in a stove before fuel is added temperature is 180-230 ℃, and baking time is 2-5min;

5) finished product: go out biscuit injector surface after baking oven, be cooled to below 35 ℃, packing, obtains shortcake asparagus biscuit.

Embodiment 2:

An asparagus biscuit, in composition of raw materials, each components by weight is:

20 parts of golden needle fungus;

100 parts, flour;

20 parts of white granulated sugars;

15 parts of palm oils;

4 parts of starch;

2 parts, carbonic hydroammonium;

1 part, sodium bicarbonate;

0.1 part of salt;

0.002 part of flavorant;

28 parts, water.

Processing technology is with embodiment 1.

Claims (2)

1. an asparagus biscuit, is characterized in that in raw material, each components by weight is:

Golden needle fungus 5-30 part; Flour 20-100 part; White granulated sugar 5-30 part; Palm oil 5-30 part; 0-6 part of starch; Carbonic hydroammonium 0.5-5 part; Sodium bicarbonate 0.5-2 part; Salt 0.5-2 part; 0.001-0.010 part of flavorant; 20-40 parts, water.

2. an asparagus biscuit, is characterized in that processing technology is as follows:

1) modulation dough: take each raw material by proportioning, first, by sodium bicarbonate and carbonic hydroammonium wiring solution-forming, flavorant is dissolved in palm oil, afterwards it is mixed with surplus stock, then add suitable water, be adjusted to dough 5-10min, dough temperature is controlled at 22-28 ℃, standing 15min;

2) rolling: by the dough modulating, unidirectional repetition rolling 4-8 time, makes dough sheet smooth surface, thickness homogeneous;

3) green compact processed: the biscuit that makes various shapes through shaping mechanism;

4) baking: green compact are sent into baking oven baking, minute three step bakings, first: face fire temperature is 200-250 ℃, fire in a stove before fuel is added temperature 160-210 ℃, baking time 2-5min; Secondly: face fire temperature is 220-300 ℃, and fire in a stove before fuel is added temperature is 230-280 ℃, baking time 4-6min; Last: face fire temperature is 200-250 ℃, and fire in a stove before fuel is added temperature is 180-230 ℃, and baking time is 2-5min;

5) finished product: go out biscuit injector surface after baking oven, be cooled to below 35 ℃, packing, obtains shortcake asparagus biscuit.