CN105010479A - Needle mushroom biscuits and preparation method thereof - Google Patents
Needle mushroom biscuits and preparation method thereof Download PDFInfo
- Publication number
- CN105010479A CN105010479A CN201510325472.9A CN201510325472A CN105010479A CN 105010479 A CN105010479 A CN 105010479A CN 201510325472 A CN201510325472 A CN 201510325472A CN 105010479 A CN105010479 A CN 105010479A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- minute
- asparagus
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 17
- 244000189799 Asimina triloba Species 0.000 claims abstract description 13
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 13
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 13
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 13
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 10
- 239000000944 linseed oil Substances 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 7
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- 240000007817 Olea europaea Species 0.000 claims abstract description 4
- 235000013557 nattō Nutrition 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 3
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 25
- 244000003416 Asparagus officinalis Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000019987 cider Nutrition 0.000 claims description 7
- 241000383638 Allium nigrum Species 0.000 claims description 6
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims description 6
- 235000009815 Momordica Nutrition 0.000 claims description 6
- 241000218984 Momordica Species 0.000 claims description 6
- 244000131360 Morinda citrifolia Species 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 241000609666 Tuber aestivum Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000017524 noni Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 229940082787 spirulina Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 4
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 229920001202 Inulin Polymers 0.000 claims description 3
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 229920002097 Lichenin Polymers 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 102000015636 Oligopeptides Human genes 0.000 claims description 3
- 108010038807 Oligopeptides Proteins 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 239000003818 cinder Substances 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000020250 donkey milk Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000004833 fish glue Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 244000193174 agave Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000020096 rose wine Nutrition 0.000 abstract 2
- 244000185386 Thladiantha grosvenorii Species 0.000 abstract 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 241000234427 Asparagus Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000016574 developmental growth Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000036417 physical growth Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses needle mushroom biscuits and a preparation method thereof. The needle mushroom biscuits are prepared from the following raw materials in parts by weight: 40-60 parts of needle mushrooms, 150-180 parts of flour, 18-24 parts of olive juice, 20-30 parts of pawpaws, 10-20 parts of fructo-oligose, 6-8 parts of wheat sprouts, 8-10 parts of durian seed kernels, 4-6 parts of aonori powder, 10-20 parts of green peppers, 10-20 parts of taros, 1-2 parts of momordica grosvenori leaves, 1-2 parts of haw flowers, 2-3 parts of pineapple leaves, 1-2 parts of flores aurantii, 3-5 parts of natto powder, 3-6 parts of xanthan gum, 20-40 parts of rose wine, 1-2 parts of baking soda, an appropriate amount of linseed oil, and 8-12 parts of a nutrition additive. The needle mushroom biscuits prepared by the method disclosed by the invention are fragrant, crisp and soft, and adopt the rose wine for soaking the needle mushrooms, so that the nutrient ingredients of the needle mushrooms are reserved furthest, the flavor and the taste of the biscuits are improved, the immunity function of human bodies is improved, and the nutrition is rich and balanced; varied natural plants are added for replacing tea ingredients, so that the effects of aroma enhancement and seasoning are realized, the digestion is promoted and the health of the human bodies is facilitated.
Description
Technical field
The present invention relates to a kind of asparagus biscuit and preparation method thereof, belong to food processing technology field.
Background technology
Asparagus is named again plain mushroom, dried mushroom, poplar bacterium etc., and it is rich in a large amount of protein, fat, mineral matter and multivitamin and amino acid etc., and especially lysine and arginine content are very abundant, and this two seed amino acid is all conducive to intelligence development and physical growth of children.Normal food asparagus also has Tumor suppression, preventing hypertension and treatment hepatopathy, stomach trouble effect.Asparagus with its cap sliding tender, handle is crisp, nutritious, delicious agreeable to the taste and be world-famous for, the particularly first-class food materials of cold vegetable dish in sauce and chafing dish, it is nutritious, and A sweety scent assails the nostrils and delicious flavour, is deeply loved by the public.
But the production of fresh asparagus has seasonality, and picking time is short, be difficult to deposit, storage and transport, fresh keeping time is short, mostly is simply drying at present or high salt concentration impregnation technology processes, taste and nutrition single, in order to enrich the edible range of asparagus, open asparagus market, is processed into instant food, beverage, and instant health has health-care efficacy concurrently, make full use of the nutritive value of asparagus, meet the nutrition and health care demand of people to food.
Summary of the invention
The object of the present invention is to provide a kind of asparagus biscuit and preparation method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of asparagus biscuit, be made up of the raw material of following weight parts:
Asparagus 40-60, flour 150-180, olive juice 18-24, pawpaw 20-30, FOS 10-20, wheat embryo 6-8, durian kernel 8-10, Qinghai lichenin 4-6, green pepper 10-20, taro 10-20, grosvenor momordica leaf 1-2, May bloom 1-2, pineapple leaves 2-3, flores aurantii 1-2, natto powder 3-5, xanthans 3-6, cider 20-40, sodium bicarbonate 1-2, linseed oil are appropriate, nourishing additive agent 8-12;
Described nourishing additive agent is made up of the raw material of following weight parts: ocean fish glue oligopeptide powder 2-4, spirulina 10-12, yeast extract 1-2, bone collagen 2-3, Noni fruit 14-16, donkey milk powder 12-15, snow fat lotus honey 8-10, inulin 3-5, black garlic juice 30-40, truffle freeze-dried powder 4-5, Fructus Mume 8-10, black rice 30-40, peony seed oil 2-3;
Described nourishing additive agent preparation method be: (1), Noni fruit removal of impurities is cleaned, the water put into containing 5-8% salt soaks 20-40 minute, pull out and put into beater with clean spirulina, add 3-5 times of water and make pulping, stewing 30-40 minute processed at 60-80 DEG C, after sterilizing cooling, at 28-32 DEG C, standing for fermentation to soluble solid content is 8-12%, centrifugal filtration is removed slag, and obtains fermented juice; (2), by Fructus Mume put into rice vinegar and soak 10-15 minute, pull out and drain, put into black garlic juice and simmer to boiling, add truffle freeze-dried powder, slow fire simmers to ripe rotten, makes pulping, obtains juice; (3), by black rice pick assorted to clean, stir with peony seed oil, enter cage stewing steaming 20-30 minute, make slurry with 2-4 times of water mill, press filtration is removed slag, and filtered juice mixes with juice, fermented juice and other surplus stocks, at 80-85 DEG C, be incubated 20-40 minute, homogeneous, sterilizing, to obtain final product.
The preparation method of described asparagus biscuit, comprises the following steps:
(1), by taro remove the peel, pawpaw removes flesh, cleans respectively and wipes silk, and water proof is stewing to be stewed to soft rotten, makes Rong's shape, obtains pawpaw taro Rong;
(2), by wheat embryo, durian kernel respectively frying go out perfume (or spice), be crushed to 20-40 order in the lump, add 3-5 times of soak by water 50-60 minute, melt cinder is separated, filter residue mixes with grosvenor momordica leaf, May bloom, pineapple leaves, flores aurantii, adds 5-8 times of soak by water 1-1.5 hour, filter and remove residue, merging filtrate, obtains jasmine tea juice;
(3), by asparagus go root and aging part, the chopping of green pepper stalk, cleans respectively, mixes after freezing crushing, and put into cider and infiltrate 10-20 minute, slurry worn into by glue, and slow fire is stewing to be stewed to thick shape, obtains thick slurry;
(4), by flour, pawpaw taro Rong, thick slurry rub and mix evenly, then mix with other surplus stocks beyond linseed oil, obtain dry wet even dough, leave standstill and proof, the linseed oil tumbling adding the 1-2% of dough weight is even, after entering mold forming, be baked to ripe perfume (or spice), obtain final product.
Beneficial effect of the present invention:
The asparagus biscuit that the present invention obtains, aromatic shortcake is tender, adopt cider infuse asparagus, retain the nutritional labeling of asparagus extremely, add biscuit local flavor and taste, improve immune function of human body, nutritious equilibrium, adds multiple natural plants for tea component, and flavouring seasoning simultaneously, promote digestion, useful health.
Detailed description of the invention
A kind of asparagus biscuit, be made up of the raw material of following weight (jin):
Asparagus 60, flour 180, olive juice 24, pawpaw 30, FOS 20, wheat embryo 8, durian kernel 10, Qinghai lichenin 6, green pepper 20, taro 20, grosvenor momordica leaf 2, May bloom 2, pineapple leaves 3, flores aurantii 2, natto powder 5, xanthans 6, cider 40, sodium bicarbonate 2, linseed oil are appropriate, nourishing additive agent 12;
Described nourishing additive agent is made up of the raw material of following weight (jin): ocean fish glue oligopeptide powder 4, spirulina 12, yeast extract 2, bone collagen 3, Noni fruit 16, donkey milk powder 15, snow fat lotus honey 10, inulin 5, black garlic juice 40, truffle freeze-dried powder 5, Fructus Mume 10, black rice 40, peony seed oil 3;
Described nourishing additive agent preparation method be: (1), Noni fruit removal of impurities is cleaned, the water put into containing 8% salt soaks 40 minutes, pull out and put into beater with clean spirulina, add 5 times of water and make pulping, stewing system 40 minutes at 80 DEG C, after sterilizing cooling, at 32 DEG C, standing for fermentation to soluble solid content is 12%, centrifugal filtration is removed slag, and obtains fermented juice; (2), by Fructus Mume put into rice vinegar to soak 15 minutes, pull out and drain, put into black garlic juice and simmer to boiling, add truffle freeze-dried powder, slow fire simmers to ripe rotten, makes pulping, obtains juice; (3), by black rice pick assorted to clean, stir with peony seed oil, enter cage and boil in a covered pot over a slow fire steaming 20 minutes, make slurry with 3 times of water mills, press filtration is removed slag, and filtered juice mixes with juice, fermented juice and other surplus stocks, and at 85 DEG C, be incubated 40 minutes, homogeneous, sterilizing, to obtain final product.
The preparation method of described asparagus biscuit, comprises the following steps:
(1), by taro remove the peel, pawpaw removes flesh, cleans respectively and wipes silk, and water proof is stewing to be stewed to soft rotten, makes Rong's shape, obtains pawpaw taro Rong;
(2), by wheat embryo, durian kernel respectively frying go out perfume (or spice), be crushed to 40 orders in the lump, add 5 times of soak by water 60 minutes, melt cinder is separated, and filter residue mixes with grosvenor momordica leaf, May bloom, pineapple leaves, flores aurantii, adds 8 times of soak by water 1.5 hours, filter and remove residue, merging filtrate, obtains jasmine tea juice;
(3), by asparagus go root and aging part, the chopping of green pepper stalk, cleans respectively, mixes after freezing crushing, and put into cider and infiltrate 20 minutes, slurry worn into by glue, and slow fire is stewing to be stewed to thick shape, obtains thick slurry;
(4), by flour, pawpaw taro Rong, thick slurry rub and mix evenly, then mix with other surplus stocks beyond linseed oil, obtain dry wet even dough, leave standstill and proof, the linseed oil tumbling adding 2% of dough weight is even, after entering mold forming, be baked to ripe perfume (or spice), obtain final product.
Claims (2)
1. an asparagus biscuit, it is characterized in that being made up of the raw material of following weight parts:
Asparagus 40-60, flour 150-180, olive juice 18-24, pawpaw 20-30, FOS 10-20, wheat embryo 6-8, durian kernel 8-10, Qinghai lichenin 4-6, green pepper 10-20, taro 10-20, grosvenor momordica leaf 1-2, May bloom 1-2, pineapple leaves 2-3, flores aurantii 1-2, natto powder 3-5, xanthans 3-6, cider 20-40, sodium bicarbonate 1-2, linseed oil are appropriate, nourishing additive agent 8-12;
Described nourishing additive agent is made up of the raw material of following weight parts: ocean fish glue oligopeptide powder 2-4, spirulina 10-12, yeast extract 1-2, bone collagen 2-3, Noni fruit 14-16, donkey milk powder 12-15, snow fat lotus honey 8-10, inulin 3-5, black garlic juice 30-40, truffle freeze-dried powder 4-5, Fructus Mume 8-10, black rice 30-40, peony seed oil 2-3;
Described nourishing additive agent preparation method be: (1), Noni fruit removal of impurities is cleaned, the water put into containing 5-8% salt soaks 20-40 minute, pull out and put into beater with clean spirulina, add 3-5 times of water and make pulping, stewing 30-40 minute processed at 60-80 DEG C, after sterilizing cooling, at 28-32 DEG C, standing for fermentation to soluble solid content is 8-12%, centrifugal filtration is removed slag, and obtains fermented juice; (2), by Fructus Mume put into rice vinegar and soak 10-15 minute, pull out and drain, put into black garlic juice and simmer to boiling, add truffle freeze-dried powder, slow fire simmers to ripe rotten, makes pulping, obtains juice; (3), by black rice pick assorted to clean, stir with peony seed oil, enter cage stewing steaming 20-30 minute, make slurry with 2-4 times of water mill, press filtration is removed slag, and filtered juice mixes with juice, fermented juice and other surplus stocks, at 80-85 DEG C, be incubated 20-40 minute, homogeneous, sterilizing, to obtain final product.
2. a preparation method for asparagus biscuit as claimed in claim 1, is characterized in that comprising the following steps:
(1), by taro remove the peel, pawpaw removes flesh, cleans respectively and wipes silk, and water proof is stewing to be stewed to soft rotten, makes Rong's shape, obtains pawpaw taro Rong;
(2), by wheat embryo, durian kernel respectively frying go out perfume (or spice), be crushed to 20-40 order in the lump, add 3-5 times of soak by water 50-60 minute, melt cinder is separated, filter residue mixes with grosvenor momordica leaf, May bloom, pineapple leaves, flores aurantii, adds 5-8 times of soak by water 1-1.5 hour, filter and remove residue, merging filtrate, obtains jasmine tea juice;
(3), by asparagus go root and aging part, the chopping of green pepper stalk, cleans respectively, mixes after freezing crushing, and put into cider and infiltrate 10-20 minute, slurry worn into by glue, and slow fire is stewing to be stewed to thick shape, obtains thick slurry;
(4), by flour, pawpaw taro Rong, thick slurry rub and mix evenly, then mix with other surplus stocks beyond linseed oil, obtain dry wet even dough, leave standstill and proof, the linseed oil tumbling adding the 1-2% of dough weight is even, after entering mold forming, be baked to ripe perfume (or spice), obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510325472.9A CN105010479A (en) | 2015-06-15 | 2015-06-15 | Needle mushroom biscuits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510325472.9A CN105010479A (en) | 2015-06-15 | 2015-06-15 | Needle mushroom biscuits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105010479A true CN105010479A (en) | 2015-11-04 |
Family
ID=54401129
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510325472.9A Pending CN105010479A (en) | 2015-06-15 | 2015-06-15 | Needle mushroom biscuits and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105010479A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156232A (en) * | 2017-06-21 | 2017-09-15 | 郑州师范学院 | Tree peony local flavor biscuit and preparation method thereof |
| CN108378099A (en) * | 2018-04-02 | 2018-08-10 | 洛阳理工学院 | A kind of wheat embryo Pleurotus eryngii biscuit and preparation method thereof |
| CN109588447A (en) * | 2018-12-17 | 2019-04-09 | 襄阳大山健康食品有限公司 | A kind of mushroom grain nutrient biscuit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583655A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of replenishing blood and supplementing calcium and preparation method of biscuit |
| CN104068085A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Flammulina velutipes cookie |
| CN104137870A (en) * | 2014-06-30 | 2014-11-12 | 安徽麦船食品科技有限公司 | Shaddock peel coconut milk biscuit and processing method thereof |
-
2015
- 2015-06-15 CN CN201510325472.9A patent/CN105010479A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583655A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of replenishing blood and supplementing calcium and preparation method of biscuit |
| CN104068085A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Flammulina velutipes cookie |
| CN104137870A (en) * | 2014-06-30 | 2014-11-12 | 安徽麦船食品科技有限公司 | Shaddock peel coconut milk biscuit and processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156232A (en) * | 2017-06-21 | 2017-09-15 | 郑州师范学院 | Tree peony local flavor biscuit and preparation method thereof |
| CN108378099A (en) * | 2018-04-02 | 2018-08-10 | 洛阳理工学院 | A kind of wheat embryo Pleurotus eryngii biscuit and preparation method thereof |
| CN109588447A (en) * | 2018-12-17 | 2019-04-09 | 襄阳大山健康食品有限公司 | A kind of mushroom grain nutrient biscuit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104757436A (en) | Coconut-fragrance flavor broad bean and preparing method thereof | |
| CN104187533B (en) | A kind of health beef soup flavoring and processing method thereof | |
| CN104082445A (en) | Coix seed and honey tea powder and processing method thereof | |
| CN104366303A (en) | Dried asparagus lettuce verdant puffed vermicelli and processing method thereof | |
| CN104366497A (en) | Purple sweet potato vermicelli with function of enriching blood and processing method of purple sweet potato vermicelli | |
| CN104982529A (en) | Needle mushroom yogurt and preparation method thereof | |
| CN105010479A (en) | Needle mushroom biscuits and preparation method thereof | |
| CN105146626A (en) | Production method of fresh lotus root juice beverage | |
| CN104222292A (en) | Intelligence-improving and health flammulina velutipes milk powder and preparation method thereof | |
| CN103653080A (en) | Leisure Chinese-chestnut food and processing method thereof | |
| CN104207113A (en) | Nutritious needle mushroom tea powder capable of strengthening spleen and preparation method thereof | |
| CN104982539A (en) | Stomach nourishing needle mushroom soybean milk and preparation method thereof | |
| KR101449993B1 (en) | Manufacturing method of Pear Tea bag using by-product of Pear juice and Pear Tea bag using by-product of Pear juice manufactured by the same | |
| CN104223040A (en) | Flammulina velutipes tea powder and preparation method thereof | |
| CN102028169A (en) | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof | |
| CN104207114A (en) | Grapefruit-fragrance needle mushroom tea powder and preparation method thereof | |
| CN105011244A (en) | Red date and flammulina velutipes soup and preparation method thereof | |
| CN104222277A (en) | Crataegus pinnatifida bunge yoghourt flammulina velutipes powder and preparation method thereof | |
| CN104983015A (en) | Needle mushroom and coconut juice compound beverage and preparation method thereof | |
| KR102320421B1 (en) | Peucedani Radix Leaf Tea and Manufacturing Method Thereof | |
| CN104430928A (en) | Preserved meat flavor dried bean curd and processing method thereof | |
| CN102860376A (en) | Health care tea bag | |
| CN105995944A (en) | Leek sauce being able to prevent colds, and production method thereof | |
| CN103989079B (en) | The fragrant crispy purple rice of a kind of beans and processing method thereof | |
| KR102527825B1 (en) | Manufacturing method of condensed milk cream for baguette and condensed milk cream manufactured by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151104 |