CN105285015A - Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits - Google Patents

Abstract

The invention relates to a Flammulina velutipes biscuit which assists in improving memory function and a preparation method thereof, belonging to the technical field of deep processing of agricultural products. The main process of the production of Flammulina velutipes cookies is as follows: raw material screening, hot air drying, ultra-fine pulverization, dough preparation, forming, baking, cooling and other processes to prepare Flammulina velutipes cookies. Flammulina velutipes biscuits prepared by this process are oval in shape, golden on the surface, uniform in color, rich in milk flavor and flavor of Flammulina velutipes, and crisp in taste. The comprehensive utilization rate of the edible fungus is introduced into this product with its functions of assisting in improving memory and strengthening the brain and intelligence. Finally, a leisure and health food with rich nutrition and special flavor of edible fungi is obtained, which provides a good foundation for the deep processing and utilization of edible fungi. A practical new path.

Description

Flammulina velutipes biscuit that assists in improving memory function and preparation method thereof

1. Technical field

The invention relates to a Flammulina velutipes biscuit which assists in improving memory function and a preparation method thereof. The invention belongs to the technical field of deep processing of agricultural products and relates to the baking processing of agricultural products.

2. Background technology

Cookies are short biscuits that contain more sugar and fat. Since cookies were introduced to China from Europe in the 1980s, they have quickly become popular due to their rich milk flavor and crispy taste, and have become the most popular baked food. However, the nutritional value of traditional cookies is single, and the raw materials for making them are mostly flour, which lacks innovation. With the gradual shortening of the product replacement cycle, the competition in the biscuit industry is becoming more and more fierce, which makes more and more types of biscuits more casual. With the development of food and functional food, the method of adding functional ingredients to raw materials to improve their nutritional value has gradually become the mainstream way to improve the utilization rate of related functional ingredients.

Flammulina velutiper belongs to the genus Flammulina velutiper of the family Agaricaceae, and is a kind of algal lichen. It is rich in nutrition, delicious in taste, high in protein content, complete in essential amino acids, rich in mineral elements and multivitamins, especially rich in lysine and arginine, and high in zinc, which is especially beneficial to enhancing intelligence. It has a good effect on children's height and intellectual development, and it is called "wisdom-enhancing mushroom". Experiments have shown that Flammulina velutipes polysaccharides can significantly repair the spatial learning and memory abilities of rats with memory impairment. In addition, Flammulina velutipes polysaccharides can significantly enhance the expression levels of Connexin36, p-ERK and p-CaMKII proteins in the hippocampus and cerebral cortex. So as to improve the learning and memory function of rats, which provides scientific proof for the role of Flammulina velutipes in improving memory function.

In recent years, the Food and Agriculture Organization of the United Nations (FAO) has listed edible mushrooms as one of the top ten nutritious foods. Due to the unique taste of baked products, wide audience, and favored by consumers, in recent years, some domestic enterprises and individuals have begun to develop various baked products with edible fungi, gradually broadening the development path of edible fungi processed food, Further realize the diversification of the deep processing methods of edible fungi, and enrich the ways for consumers to obtain the nutritional value of edible fungi. However, the taste of edible fungus baked products on the market is monotonous, and the types of edible fungi added are relatively single and lack diversity. Among them, there are very few baked products containing Flammulina velutipes, so the research and development of baked products with Flammulina velutipes has become a kind of trend.

3. Contents of the invention

technical problem

In order to overcome the defects of existing cookie products such as monotonous taste and single nutritional value, as well as the problems of single variety and uneven quality in the existing edible fungus baked products in the market, the present invention provides a kind of cookie with reasonable process, simple process, A method for preparing Flammulina velutipes cookies with strong operability and suitable for industrial production. This product optimizes the raw material formula through modern food nutrition principles, pays attention to the perfect fusion of Flammulina velutipes flavor and cookie milk flavor in the product, and at the same time introduces the role of Flammulina velutipes into the product to assist in improving memory function, and prepares a nutritious and unique baked product Edible mushroom deep processing products.

technical solution

The technical solution steps adopted by the present invention to solve its technical problems are:

(1) Raw material screening: select fresh Flammulina velutipes with uniform color, firm stipe, and cap not completely flattened, and the indicators of other raw materials should meet the national safety standards;

(2) Hot air drying: After tearing the clusters of Flammulina velutipes along the direction of the stipe, spread them flat in the oven, with large air volume and long-term dehumidification. After one hour, wait for the mushroom to dry completely, take it out and measure its moisture content, and the moisture content is ≤5%;

(3) Pulverization: the dried Flammulina velutipes is ultrafinely pulverized, and the mushroom powder is passed through a 500-1000 mesh sieve;

(4) Dough preparation: After thawing the butter at room temperature, add it to the blender, beat it at medium speed for 1 minute until it is evenly dispersed, add soft white sugar and peanut butter, change to high speed until it is completely whipped, it will change from yellow to milky white, and the volume will double. Change to medium-high speed, add whole egg liquid and lecithin while beating until evenly mixed and emulsified completely, change to slow speed, mix and sieve low-gluten flour, enoki mushroom powder, and whole milk powder, then add with salt , prepared into a uniform batter;

(5) Forming and arranging: Pour the batter into piping bags and extrude them into baking trays, each with a diameter of 3cm;

(6) Baking: Put the baking tray into the oven, set the baking parameters as 180-200°C for upper heat, 140-160°C for lower heat, and bake for 15-18 minutes until the surface turns golden yellow;

(7) Cooling: After taking out, cool the biscuits to a center temperature ≤ 35°C;

(8) Packaging.

Beneficial effect

Compared with the traditional cookies, the present invention adds Flammulina velutipes powder to the product formula, so that while the product retains the consistent characteristics of the cookies, such as rich milk and crisp taste, it also endows the product with the unique flavor of edible mushrooms of Flammulina velutipes, and The fusion of traditional ingredients and Flammulina velutipes produces a new flavor of cookies; on the other hand, the addition of Flammulina velutipes powder improves the nutritional value of traditional cookies. It has been proved by experiments that Flammulina velutipes polysaccharide (FVP) has a significant repairing effect on the memory ability of rats with memory impairment (see Figure 1-2). In addition, FVP can significantly improve the learning and memory function of rats (see Figure 3). The role of Flammulina velutipes in assisting the improvement of memory function is also introduced into the product along with the addition of mushroom powder, which improves the comprehensive utilization rate of the nutritional and health components of Flammulina velutipes. While increasing the diversification of cookies and biscuits, the invention makes up for the defects of monotonous taste and single nutritional value.

Compared with the common deep-processing products of Flammulina velutipes on the market, the present invention combines Flammulina velutipes with cookies that are widely favored by consumers, presents them in the form of baked products, and gets rid of the common deep-processing mode of conventionally processing Flammulina velutipes in its original form, Open up new ideas for deep processing of edible fungi.

In general, the present invention combines traditional baking recipes and modern food production techniques, adds Flammulina velutipes to flour to make cookies, selects fresh Flammulina velutipes, low-gluten flour, butter, peanut butter, eggs and other ingredients as raw materials, and combines Based on the principle of modern food nutrition and precise proportioning, a baked health food with Flammulina velutipes flavor is obtained. The Flammulina velutipes cookie produced by the method has a flat shape, a golden color, a crisp texture and a unique flavor, and has both the rich flavor of the cookie and the rich nutritional value of the Flammulina velutipes. This invention not only overcomes the shortcomings of the same type of cookie products on the market, such as single variety and monotonous taste, but also improves the nutritional value of cookies and the utilization rate of nutritional and health components of Flammulina velutipes, and broadens the practical thinking of deep processing of edible fungi

4. Description of drawings

Figure 1 is the experimental design diagram of the effect of Flammulina velutipes polysaccharide on the learning and memory function of rats

Figure 2 is a representative diagram of the swimming path of rats in the space exploration test of the water maze

Figure 3 is the content of neurotransmitters in the hippocampus and cerebral cortex of rats in each test group, wherein Figure 3 (A), (B), (C), (D) are dopamine, norepinephrine, 5-hydroxytryptamine and acetylcholine respectively test group

5. Specific Implementation Modes of the Invention

Implementation Case 1: Production of Flammulina velutipes Cookies

Low-gluten flour 37.43%, butter 24.20%, whole egg liquid 16.34%, soft white sugar 15.33%, enoki mushroom 3%, peanut butter 2%, whole milk powder 0.74%, phospholipids, 0.5%, salt 0.46%

Choose fresh Flammulina velutipes with uniform color, firm stipe, and caps that are not completely flattened, tear them apart along the direction of the stipe, and lay them flat in an oven with large air volume and long-term moisture removal. °C until 60 °C, keep at 60 °C for three hours and wait until the mushrooms are completely dried, and the moisture content is 3.7%. The dried Flammulina velutipes is ultrafinely pulverized, and the mushroom powder is passed through a 500-mesh sieve. Thaw 242g of butter at room temperature and add it to the blender, beat at medium speed for 1 minute, add 20g of peanut butter, 153g of soft white sugar, change to high speed until it is completely whipped, from yellow to milky white, change to medium and high speed, mix 163g of whole egg liquid, 5g Add the phospholipid while beating until it is evenly stirred and emulsified completely. Change to the slow speed, mix and sieve 374g of low-gluten flour, 30g of Flammulina velutipes powder, and 7.4g of whole milk powder, and add it together with 4.6g of salt to make a uniform of batter. Then pour the batter into piping bags and extrude into baking trays, each with a diameter of 3cm. Set the oven temperature to 190°C on the upper heat and 150°C on the lower heat, and bake for 15 minutes until the surface turns golden brown. Take out and cool the biscuits to a center temperature ≤ 35°C, put them in a food-grade ziplock bag and seal them.

Implementation Case 2: Sensory Evaluation Experiment

Prepare a group of Flammulina velutipes cookies, the processing method is the same as the process in Example 1, the difference is that the superfine powder of Flammulina velutipes is not added thereto.

The Flammulina velutipes cookies prepared in Example 1 and the ordinary cookies without adding Flammulina velutipes superfine powder were sensory evaluated. The scoring parameters refer to GB/T20980-2007 biscuits. The specific scoring criteria are: shape (20 points), color (20 points), Aroma (20 points), organizational structure (20 points), taste and mouthfeel (20 points), the total score is 100 points. An evaluation team composed of 16 people, including 8 males and 8 females, conducted the sensory evaluation experiment in a comfortable environment, and the results were taken as the average value of the evaluation values. Refer to the following table 1 for the evaluation results.

As can be seen from the scoring results, the total score of the product of the present invention is generally higher than that of ordinary cookies without adding superfine powder of Flammulina velutipes. Specifically, the cookies added with the superfine powder of Flammulina velutipes have higher sensory qualities than ordinary cookies in terms of color, aroma, taste and texture.

Table 1 Comprehensive score results of sensory evaluation of Flammulina velutipes cookies

Implementation Case 3: Space Exploration Experiment

The spatial exploration test is a test method to evaluate the spatial memory ability of animals. After animal experiment design, the control group was: fed with basic feed, treated with physiological saline; the model group was: fed with basic feed, treated with scopolamine; the treatment group was: fed with basic feed containing Flammulina velutipes polysaccharide, treated with scopolamine. After the experimental training process as shown in Figure 1, the space exploration experiment results shown in Figure 2 are obtained.

It can be clearly seen from this experiment that Flammulina velutipes polysaccharide has a significant repairing effect on the memory ability of rats with memory impairment, which provides a scientific proof for the effect of Flammulina velutipes on improving memory function.

Implementation Case 4: Neurotransmitter Content Determination Experiment

Acetylcholine (ACh), 5-hydroxytryptamine (5-HT), dopamine (DA), and norepinephrine (NE) are the main neurotransmitters for information transmission in the hippocampus, which are closely related to the memory function of the body. Animal experiments were designed, in which a control group (treated with normal saline), a memory impairment model group (treated with scopolamine) and a treatment group (treated with Flammulina velutipes polysaccharides) were set up, with 10 animals in each group, and the corresponding data were measured after a period of time in separate cages.

The experimental results (as shown in Figure 3) show that Flammulina velutipes polysaccharides can significantly increase the contents of ACh, 5-HT, DA, NE and other neurotransmitters in rat hippocampus and cerebral cortex, especially the high concentration of polysaccharides on dopamine, detoxification, etc. in hippocampus. The content of norepinephrine and acetylcholine has the most significant effect, which is an important proof that Flammulina velutipes polysaccharide can improve the memory function of rats.

Claims (4)

1. a kind of Flammulina velutipes biscuit and preparation method thereof for auxiliary improvement of memory function, is characterized in that: with low-gluten flour, Flammulina velutipes powder, butter, soft white sugar, egg, whole milk powder, peanut butter, phospholipid, salt as basic raw material, A enoki mushroom cookie that is rich in nutrition and has a special flavor of edible fungi is obtained. The technological process is as follows: raw material screening, hot air drying, superfine pulverization, dough preparation, forming and arranging, baking, cooling and other processes to prepare Flammulina velutipes biscuits. 2. the preparation method of Flammulina velutipes biscuit according to claim 1, the concrete operating method of key step in its technological process is: (1) Raw material screening: select fresh Flammulina velutipes with uniform color, firm stipe, and cap not completely flattened, and the indicators of other raw materials should meet the national safety standards; (2) Hot air drying: After tearing the clusters of Flammulina velutipes along the direction of the stipe, spread them flat in the oven, with large air volume and long-term dehumidification. After one hour, wait for the mushroom to dry completely, take it out and measure its moisture content, and the moisture content is ≤5%; (3) Superfine crushing: the dried Flammulina velutipes is superfinely crushed, and the mushroom powder is passed through a 500-1000 mesh sieve; (4) Dough preparation: thaw the butter at room temperature and add it to the blender, beat at medium speed for 1 minute until it is evenly dispersed, add soft white sugar and peanut butter, change to high speed until it is completely whipped, it will change from yellow to milky white, and the volume will double. Change to medium-high speed, add the whole egg liquid and phospholipid while beating until it is evenly stirred and emulsified completely, change to slow speed, mix and sift the low-gluten flour, enoki mushroom powder, and whole milk powder, and then add it together with salt , prepared into a uniform batter; (5) Forming and arranging: Pour the batter into a piping bag, extrude it on a baking tray, and make a cake base with a diameter of 3cm each; (6) Baking: Put the baking tray into the oven, set the baking parameters as 180-200°C for upper heat, 140-160°C for lower heat, and bake for 15-18 minutes until the surface turns golden yellow; (7) Cooling: After taking out, cool the biscuits to a center temperature ≤ 35°C; (8) Packing: put the cooled product into an airtight screw-tight packing box for storage. 3. The preparation method of Flammulina velutipes cookies according to claim 2, characterized in that: the ratio of raw materials in step (4) is: low-gluten flour 37.43%, butter 24.20%, whole egg liquid 16.34%, soft white sugar 15.33% , Flammulina velutipes 3%, peanut butter 2%, whole milk powder 0.74%, phospholipids, 0.5%, salt 0.46%. 4. according to the preparation method described in one of claim 1-3, obtain a kind of Flammulina velutipes biscuit that assists in improving memory function.