CN105010479A - Needle mushroom biscuits and preparation method thereof - Google Patents

Needle mushroom biscuits and preparation method thereof Download PDF

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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
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Prior art keywords
parts
juice
minute
asparagus
water
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CN201510325472.9A
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Chinese (zh)
Inventor
赵同初
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Anhui Jinhao Ecology Agricultural Technology Co Ltd
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Anhui Jinhao Ecology Agricultural Technology Co Ltd
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Priority to CN201510325472.9A priority Critical patent/CN105010479A/en
Publication of CN105010479A publication Critical patent/CN105010479A/en
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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

A kind of asparagus biscuit and preparation method thereof
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.
CN201510325472.9A 2015-06-15 2015-06-15 Needle mushroom biscuits and preparation method thereof Pending CN105010479A (en)

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Application Number Priority Date Filing Date Title
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Cited By (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20151104

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