CN104381861A - Method for preparing high-protein shortcakes by using pleurotus eryngii stem - Google Patents
Method for preparing high-protein shortcakes by using pleurotus eryngii stem Download PDFInfo
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- CN104381861A CN104381861A CN201410538878.0A CN201410538878A CN104381861A CN 104381861 A CN104381861 A CN 104381861A CN 201410538878 A CN201410538878 A CN 201410538878A CN 104381861 A CN104381861 A CN 104381861A
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- China
- Prior art keywords
- pleurotus eryngii
- sesame
- mushroom head
- eryngii mushroom
- short cakes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for preparign high-protein shortcakes by using pleurotus eryngii stem. The invention relates to the technical field of feed deep processing. According to the invention, pleurotus eryngii is combined with shortcakes, such that consumer health and diet balance can be facilitated. A synergistic effect of material and process is perfectly developed. According to the method, pleurotus eryngii stem ultra-fine powder is added during both oil wrapper and short paste preparation processes. On the basis that process and product mouth-feel are not influenced, protein and dietary fiber contents in the product are maximized. In the product, protein content is higher than 13g/100g, and dietary fiber content is higher than 4.5g/100g, such that a standard for high-protein food is achieved.
Description
Technical field
The invention belongs to technical field of food deep processing, be specifically related to a kind of method utilizing pleurotus eryngii mushroom head to prepare high protein crisp short cakes with sesame.
Background technology
Pleurotus eryngii be develop that factory culture successfully collects edible in recent years, medicine is for the Rare edible fungus new varieties of one, the edible mushroom new product that Ye Shi FAO (Food and Agriculture Organization of the United Nation) is recommended to countries in the world, its bacterial context is plump, quality is tender and crisp, there is happy almond flavor and the mouthfeel as abalone, deeply like by consumer.After pleurotus eryngii is gathered, through the artificial accessory substance after picking up rejecting of cutting to commodity mushroom, comprise and do not have a mushroom pin etc. that the little mushroom of abnormity of commodity value and shaping eliminate; This type of accessory substance accounts for 20% of its fructification biological yield, except body clumsiness, nutritional labeling and commodity mushroom difference not remarkable, fail at present to be utilized effectively, become there is Exploitative potential high nutrition, high protein, high microsteping characteristic edible mushroom accessory substance, be suitable for deep processing development utilize.
Existing crisp short cakes with sesame based article is of a great variety, and composition is different, and taste is different, brings cuisines and enjoys.But all only focusing on mouthfeel, flavour, is all high fat, low albumen, low fiber product substantially.Along with the raising of living standards of the people, people are to high nutrition and to have the healthy snack food demand of health-care efficacy urgent.Therefore, utilize the high nutrition of pleurotus eryngii mushroom head, high protein, high microsteping characteristic, combined by pleurotus eryngii mushroom head with edible crisp short cakes with sesame, obtained pleurotus eryngii mushroom head crisp short cakes with sesame not only has unique local flavor, in turn enhances trophism and the health care of crisp short cakes with sesame.
Summary of the invention
The object of the present invention is to provide a kind of method utilizing pleurotus eryngii mushroom head to prepare high protein crisp short cakes with sesame, gained pleurotus eryngii mushroom head crisp short cakes with sesame contains rich in protein, dietary fiber, can not only promote that food digestion absorbs, get rid of toxin, also there is raciness, portative feature, can meet modern consumer convenient purification, variation, the demand of nutrient laden and the needs of fast pace life, be the ideal functionality nutrition product of applicable consumers in general.
For achieving the above object, the present invention adopts following technical scheme:
A kind of method utilizing pleurotus eryngii mushroom head to prepare high protein crisp short cakes with sesame comprises the steps:
(1) preparation of pleurotus eryngii mushroom head powder
Pleurotus eryngii mushroom head drying, coarse crushing, ultra-fine grinding are to 200-230 order;
(2) making of crisp short cakes with sesame biscuit
Crisp short cakes with sesame is made up of the outermost layer of skin and short; Wherein, outermost layer of skin raw material is made up of following parts by weight of component: Strong flour 60-70 part, pleurotus eryngii mushroom head powder 4-6 part, baking powder 0.7-1.0 part, water 30-35 part, white granulated sugar 3-5 part; Short raw material is made up of following parts by weight of component: Self-raising flour 33-42 part, pleurotus eryngii mushroom head powder 10-15 part, vegetable oil 25-30 part, sesame 1.5-2.4 part, white granulated sugar 13-18 part.
The making of the outermost layer of skin: outermost layer of skin raw material is fully stirred into uniform dough, proofs 14-18min;
The making of short: short raw material is fully stirred into uniform dough;
The making of crisp short cakes with sesame biscuit: by make the outermost layer of skin, short by weight being 3:5-3:6 hand mix, roll-in, machine repeats to fold, roll operation 50-60 time, compressing;
(3) bake
Crisp short cakes with sesame biscuit is put into baking tray, and face fire 162-168 DEG C, fire in a stove before fuel is added 152-158 DEG C, bake 21-24min;
(4) after the pleurotus eryngii mushroom head crisp short cakes with sesame cooling after baking, packaging is finished product.
Remarkable advantage of the present invention is:
1) the present invention utilizes pleurotus eryngii mushroom head to prepare pleurotus eryngii mushroom head crisp short cakes with sesame, and the full price achieving pleurotus eryngii on the one hand utilizes; On the other hand pleurotus eryngii is combined with crisp short cakes with sesame, in the pleurotus eryngii mushroom head crisp short cakes with sesame of preparation, there is special pleurotus eryngii local flavor.
2) the present invention all adds pleurotus eryngii mushroom head superfine powder in the manufacturing process of the outermost layer of skin and short, improves protein and the dietary fiber content of product to greatest extent, make product reach high-protein food standard under the prerequisite not affecting technique and products taste.
3) pleurotus eryngii and crisp short cakes with sesame combine by the present invention, are more conducive to health and the diet balance of consumer, ideally embody the synergy of material and technique, and obtained pleurotus eryngii mushroom head crisp short cakes with sesame nutrition is enriched.After testing, in product, protein content reaches more than 13g/100g, and dietary fiber content reaches more than 4.5g/100g, reaches high-protein food standard.
4) production technology provided by the invention is simple, easy to operate, can meet the requirement of suitability for industrialized production.
Detailed description of the invention
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention be not limited only to this.
embodiment 1
(1) making of the outermost layer of skin: count by weight, gets Strong flour 60 parts, pleurotus eryngii mushroom head powder 4 parts of (200 order), baking powders 0.7 part, 30 parts, water, white granulated sugar 3 parts, fully stirs into uniform dough, proof 14min.
(2) making of short: count by weight, gets Self-raising flour 33 parts, pleurotus eryngii mushroom head powder 10 parts of (220 order), vegetable oil 25 parts, sesame 1.5 parts, white granulated sugar 13 parts, fully stirs into uniform dough.
(3) making of crisp short cakes with sesame raw material: the outermost layer of skin made, oil-mixed dough to be mixed by the part by weight of 3:5, roll-in, then puts into that machine repeats to fold, roll operation 50 times.
(4) bake: the crisp short cakes with sesame raw material after roll-in repressed shaping after put into baking tray.Face fire 162 DEG C, the fire in a stove before fuel is added 158 DEG C, bake 24min.
(5) after the pleurotus eryngii mushroom head crisp short cakes with sesame cooling after baking, packaging is finished product.In product, protein content 13.3g/100g, dietary fiber content 4.6g/100g, reach high-protein food standard.
embodiment 2
(1) making of the outermost layer of skin: count by weight, gets Strong flour 70 parts, pleurotus eryngii mushroom head powder 6 parts of (210 order), baking powders 1.0 parts, 35 parts, water, white granulated sugar 5 parts, fully stirs into uniform dough, proof 18min.
(2) making of short: count by weight, gets Self-raising flour 42 parts, pleurotus eryngii mushroom head powder 15 parts of (230 order), vegetable oil 30 parts, sesame 2.4 parts, white granulated sugar 18 parts, fully stirs into uniform dough.
(3) making of crisp short cakes with sesame raw material: the outermost layer of skin made, oil-mixed dough to be mixed by the part by weight of 3:6, roll-in, then puts into that machine repeats to fold, roll operation 60 times.
(4) bake: the crisp short cakes with sesame raw material after roll-in repressed shaping after put into baking tray.Face fire 168 DEG C, the fire in a stove before fuel is added 152 DEG C, bake 21min.
(5) after the pleurotus eryngii mushroom head crisp short cakes with sesame cooling after baking, packaging is finished product.In product, protein content 13.5g/100g, dietary fiber content 4.9g/100g, reach high-protein food standard.
embodiment 3
(1) making of the outermost layer of skin: count by weight, gets Strong flour 65 parts, pleurotus eryngii mushroom head powder 5.2 parts of (230 order), baking powders 0.9 part, 32 parts, water, white granulated sugar 4.1 parts, fully stirs into uniform dough, proof 16min.
(2) making of short: count by weight, gets Self-raising flour 37 parts, pleurotus eryngii mushroom head powder 13 parts of (200 order), vegetable oil 28 parts, sesame 1.9 parts, white granulated sugar 17 parts, fully stirs into uniform dough.
(3) making of crisp short cakes with sesame raw material: the outermost layer of skin made, oil-mixed dough to be mixed by the part by weight of 3:5.6, roll-in, then puts into that machine repeats to fold, roll operation 57 times.
(4) bake: the crisp short cakes with sesame raw material after roll-in repressed shaping after put into baking tray.Face fire 165 DEG C, the fire in a stove before fuel is added 152 DEG C, bake 23min.
(5) after the pleurotus eryngii mushroom head crisp short cakes with sesame cooling after baking, packaging is finished product.In product, protein content 13.3g/100g, dietary fiber content 4.6g/100g, reach high-protein food standard.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. utilize pleurotus eryngii mushroom head to prepare a method for high protein crisp short cakes with sesame, it is characterized in that: crisp short cakes with sesame is made up of the outermost layer of skin and short; Wherein, outermost layer of skin raw material is made up of following parts by weight of component: Strong flour 60-70 part, pleurotus eryngii mushroom head powder 4-6 part, baking powder 0.7-1.0 part, water 30-35 part, white granulated sugar 3-5 part; Short raw material is made up of following parts by weight of component: Self-raising flour 33-42 part, pleurotus eryngii mushroom head powder 10-15 part, vegetable oil 25-30 part, sesame 1.5-2.4 part, white granulated sugar 13-18 part.
2. the method utilizing pleurotus eryngii mushroom head to prepare high protein crisp short cakes with sesame according to claim 1, is characterized in that: comprise the steps:
(1) preparation of pleurotus eryngii mushroom head powder
Pleurotus eryngii mushroom head drying, coarse crushing, ultra-fine grinding are to 200-230 order;
(2) making of crisp short cakes with sesame biscuit
The making of the outermost layer of skin: outermost layer of skin raw material is fully stirred into uniform dough, proofs 14-18min;
The making of short: short raw material is fully stirred into uniform dough;
The making of crisp short cakes with sesame biscuit: by make the outermost layer of skin, short by weight being 3:5-3:6 hand mix, roll-in, machine repeats to fold, roll operation 50-60 time, compressing;
(3) bake
Crisp short cakes with sesame biscuit is put into baking tray, and face fire 162-168 DEG C, fire in a stove before fuel is added 152-158 DEG C, bake 21-24min;
(4) after the pleurotus eryngii mushroom head crisp short cakes with sesame cooling after baking, packaging is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410538878.0A CN104381861A (en) | 2014-10-14 | 2014-10-14 | Method for preparing high-protein shortcakes by using pleurotus eryngii stem |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410538878.0A CN104381861A (en) | 2014-10-14 | 2014-10-14 | Method for preparing high-protein shortcakes by using pleurotus eryngii stem |
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| CN104381861A true CN104381861A (en) | 2015-03-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814096A (en) * | 2015-05-13 | 2015-08-05 | 浙江奥奇食品有限公司 | Flaxseed biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669239A (en) * | 2012-05-28 | 2012-09-19 | 开平市三埠小麦田西饼店 | White gourd pureed shortbread and preparation method thereof |
| CN102726493A (en) * | 2011-12-30 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii cookie and preparation method thereof |
| CN103431016A (en) * | 2013-09-10 | 2013-12-11 | 山东农业工程学院 | Auricularia polytricha nutritional flaky pastries and preparation method thereof |
| CN103719200A (en) * | 2012-10-11 | 2014-04-16 | 哈尔滨泰和鼎科技有限公司 | Fruit and vegetable crispy cake and method for making same |
-
2014
- 2014-10-14 CN CN201410538878.0A patent/CN104381861A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726493A (en) * | 2011-12-30 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii cookie and preparation method thereof |
| CN102669239A (en) * | 2012-05-28 | 2012-09-19 | 开平市三埠小麦田西饼店 | White gourd pureed shortbread and preparation method thereof |
| CN103719200A (en) * | 2012-10-11 | 2014-04-16 | 哈尔滨泰和鼎科技有限公司 | Fruit and vegetable crispy cake and method for making same |
| CN103431016A (en) * | 2013-09-10 | 2013-12-11 | 山东农业工程学院 | Auricularia polytricha nutritional flaky pastries and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814096A (en) * | 2015-05-13 | 2015-08-05 | 浙江奥奇食品有限公司 | Flaxseed biscuit and preparation method thereof |
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Application publication date: 20150304 |