CN105557947A - Crispy and nutritive mushroom cookies and preparation method thereof - Google Patents

Abstract

The invention discloses crispy and nutritive mushroom cookies and a preparation method thereof. The cookies are prepared from, by weight, rice bran, cellulase, rock candy, sweet potato starch, baking soda, palm oil, mushroom, old hen soup, chicken essence, ginger, Chinese yam, walnut kernels, bee pollen, wheat flour and an appropriate amount of water. The mushroom is delicious, low in cost and rich in nutrient. The sporocarp of the mushroom is soft, porous and capable of absorbing water easily; the mushroom absorbs soup as much as possible in a mixed decoction mode at first, the sporocarp of the mushroom is similar to sponge and is dried and smashed into powder, the powder is added into flour to make cookies, and the cookies are good in taste and distinctive.

Description

A kind of mushroom delicious and crisp nutrient biscuit and preparation method thereof

Technical field

The invention belongs to the technology field of food, be specifically related to a kind of mushroom delicious and crisp nutrient biscuit and preparation method thereof.

Background technology

Paddy is the first grain variety of China, and output is in first place, the world at present, and annual production about 1.85 hundred million t, account for 37% of national total output of grain.Rice bran is the accessory substance of paddy processing, and account for 6 ~ 8% of paddy, current research shows, rice bran has concentrated the nutritional labeling of rice 64%, has the title of natural nutrition treasure-house.It contains the nutrients such as rich in protein, fat, carbohydrate, dietary fiber, also containing the abundant physiologically active ingredient such as vitamin, squalene, there is obvious alimentary health-care function, due to the hydrolysis of lipase etc., rice bran is perishable and become sour, along with the application of rice bran stabilization technology, be that base stock can produce many derived products with rice bran, at present in the U.S., Japan and other countries, the various active ingredients that rice bran is rich in are called raw material, widely use at medical supplies and dietary supplement field.

Spherex has good degradation property and bio-compatible performance, it is the good pharmaceutical carrier of a kind of prospect, liquid can be adsorbed on the surface of microballoon or be embedded in microballoon inside by spherex, it is as a kind of novel Biodegradable material, there is degradation speed controllability, biocompatibility, nontoxic, non-immunogenicity and bin stability, become the new focus of the carrier of superior drug, adsorbent, embedding medium research and development at present.

Summary of the invention

The present invention, according to the exploitation to rice bran, finds a kind of method extracting rice bran Middle nutrition liquid, combines the technique making biscuit simultaneously, prepares a kind of biscuit having extending the expiration date and strengthen mouthfeel, realizes particular by following methods:

A kind of mushroom delicious and crisp nutrient biscuit, it is characterized in that, be made up of the raw material of following weight portion: rice bran 200 ~ 240, cellulase 25 ~ 30, rock sugar 60 ~ 80, sweet potato starch 30 ~ 40, sodium bicarbonate 5 ~ 10, palm oil 15 ~ 20, mushroom 60 ~ 75, old hen soup 200 ~ 300, chickens' extract 10 ~ 12, ginger 10 ~ 14, Chinese yam 20 ~ 30, walnut kernel 15 ~ 20, Bee Pollen 5 ~ 10, wheat flour 1500 ~ 1700 and appropriate water.

A preparation method for mushroom delicious and crisp nutrient biscuit, is characterized in that, comprises following step:

(1) water of rock sugar with 6 ~ 8 times of its weight portions is mixed, cellulase and rice bran is added after stirring and dissolving, then entirety puts into ultrasonic extracting machine, controlling reaction temperature is 50 ~ 65 DEG C, power 700 ~ 800W continuous action 2 ~ 2.2h, last 2500 ~ 3000r/min centrifugal segregation bottom sediment impurity, obtains supernatant;

(2) mushroom, old hen soup, chickens' extract and other following residual components do not related to is mixed, the soak by water being blended into equivalent boils 40 ~ 50min, pull mushroom out to dry and the pulvis being ground into 20 ~ 30 mesh sieves, the chicken soup of hybrid filtering joins in the supernatant described in (1), mixes for subsequent use;

(3) pot is put into by after sweet potato starch and sodium bicarbonate mixing, add the water of 3 ~ 5 times of its weight portions, stir into dirty solution, be heated to 80 ~ 90 DEG C, constant temperature gelatinization 30 ~ 40min, then adds palm oil, be cooled to 60 ~ 70 DEG C, constant temperature stirs 20 ~ 25min and obtains uniform starch emulsion, joins in (2) described clear liquid, and constant temperature 60 ~ 70 DEG C stirs 30 ~ 40min and obtains uniform emulsion;

(4) mix Bee Pollen and wheat flour, add the emulsion described in (3), stir kneading and become agglomerate, cut into sheet, finally put into the baking box being preheated to 160 ~ 180 DEG C and cure 15 ~ 20min.

Find that rice bran is as discarded object by research, also containing various protein, carbohydrate, fat, amino acid and mineral matter, also there is a certain amount of vitamin, the physiological activators such as squalene, the present invention is proved by test, update and choose best extraction process, simultaneously, extract after extraction can be used for the production of its derivative, what prepare here is a kind of biscuit, concrete grammar stable take rice bran and add distilled water in proportion, be placed in water bath with thermostatic control and stir enzymolysis, after ultrasonic wave extracts, centrifugal 3000r/min, the slurries that 30min obtains are Rice Bran extract, Rice Bran extract is after follow-up evaporation and concentration.Show that best extraction process is that syrup compares for 1:6 through repetition test, cellulase consumption is 5 ~ 8%, and reaction temperature is 50 ~ 65 DEG C, pH value is 5.5 ~ 6.5, after ultrasonic wave extraction 2h, the recovery rate of Rice Bran thing is maximum, and on average 45 ~ 50%, gained extract Middle nutrition composition is the abundantest.

Because the present invention is that the mode preparing biscuit utilizes Rice Bran extract, consider in rice bran extract containing each seed amino acid, the mineral element of complexing and various physiologically active ingredients, undue exposure is easy oxidation Decomposition in atmosphere, affect quality, also there is various destabilizing factor in biscuit simultaneously in the process self prepared, the biscuit of long-term storage or add the biscuit of vegetable oil or fragrant fat in order to improve mouthfeel, the impact of oxygen in air can be subject to, mouthfeel and color and luster produce difference, have a strong impact on appetite, so the present invention forms the concept of spherex after utilizing starch emulsification, these nutritional labelings are allowed to have a good carrier, not only be evenly distributed, starch emulsification can provide a good shell, the nutritional labeling of the homodisperse character parcel complex extractions liquid after starch emulsification, make each distributed components, Stability Analysis of Structures, not easily decompose and lose original function, parcel nutritional labeling and there is the lipid of aromatic odor, the color and luster of biscuit and nutrition is made to preserve the longer time, owing to being prepare biscuit, biscuit is inherently most to be formed by the rich amyloid Raw material processing of flours, can be described as and complement each other, and follow-up practice finds by the standby biscuit of this legal system: really substantially prolongs the shelf-life, color and luster and mouthfeel, be significant.

Beneficial effect of the present invention: mushroom itself is delicious and cheap, nutritious, the fructification of the main mushroom that also hesitates is soft, porous, easy water suction, here first by the mode that mixing decocts, allow mushroom suction soup juice as much as possible, the fructification of mushroom is the meat of similar sponge, then ovendry power is broken into powder, join in flour and make biscuit, mouthfeel is good, more characteristic.

Detailed description of the invention

Embodiment 1:

A kind of mushroom delicious and crisp nutrient biscuit, it is characterized in that, be made up of the raw material of following weight portion (g): rice bran 200, cellulase 30, rock sugar 80, sweet potato starch 35, sodium bicarbonate 8, palm oil 18, mushroom 75, old hen soup 260, chickens' extract 10, ginger 12, Chinese yam 26, walnut kernel 16, Bee Pollen 7, wheat flour 1700 and appropriate water.

A preparation method for mushroom delicious and crisp nutrient biscuit, is characterized in that, comprises following step:

(1) water of rock sugar with 6 ~ 8 times of its weight portions is mixed, cellulase and rice bran is added after stirring and dissolving, then entirety puts into ultrasonic extracting machine, controlling reaction temperature is 50 ~ 65 DEG C, power 700 ~ 800W continuous action 2 ~ 2.2h, last 2500 ~ 3000r/min centrifugal segregation bottom sediment impurity, obtains supernatant;

(2) mushroom, old hen soup, chickens' extract and other following residual components do not related to is mixed, the soak by water being blended into equivalent boils 40 ~ 50min, pull mushroom out to dry and the pulvis being ground into 20 ~ 30 mesh sieves, the chicken soup of hybrid filtering joins in the supernatant described in (1), mixes for subsequent use;

(3) pot is put into by after sweet potato starch and sodium bicarbonate mixing, add the water of 3 ~ 5 times of its weight portions, stir into dirty solution, be heated to 80 ~ 90 DEG C, constant temperature gelatinization 30 ~ 40min, then adds palm oil, be cooled to 60 ~ 70 DEG C, constant temperature stirs 20 ~ 25min and obtains uniform starch emulsion, joins in (2) described clear liquid, and constant temperature 60 ~ 70 DEG C stirs 30 ~ 40min and obtains uniform emulsion;

(4) mix Bee Pollen and wheat flour, add the emulsion described in (3), stir kneading and become agglomerate, cut into sheet, finally put into the baking box being preheated to 160 ~ 180 DEG C and cure 15 ~ 20min.

Claims (2)

1. a mushroom delicious and crisp nutrient biscuit, it is characterized in that, be made up of the raw material of following weight portion: rice bran 200 ~ 240, cellulase 25 ~ 30, rock sugar 60 ~ 80, sweet potato starch 30 ~ 40, sodium bicarbonate 5 ~ 10, palm oil 15 ~ 20, mushroom 60 ~ 75, old hen soup 200 ~ 300, chickens' extract 10 ~ 12, ginger 10 ~ 14, Chinese yam 20 ~ 30, walnut kernel 15 ~ 20, Bee Pollen 5 ~ 10, wheat flour 1500 ~ 1700 and appropriate water.

2. the preparation method of a kind of mushroom delicious and crisp nutrient biscuit according to claim 1, is characterized in that, comprise following step:

(1) water of rock sugar with 6 ~ 8 times of its weight portions is mixed, cellulase and rice bran is added after stirring and dissolving, then entirety puts into ultrasonic extracting machine, controlling reaction temperature is 50 ~ 65 DEG C, power 700 ~ 800W continuous action 2 ~ 2.2h, last 2500 ~ 3000r/min centrifugal segregation bottom sediment impurity, obtains supernatant;

(2) mushroom, old hen soup, chickens' extract and other following residual components do not related to is mixed, the soak by water being blended into equivalent boils 40 ~ 50min, pull mushroom out to dry and the pulvis being ground into 20 ~ 30 mesh sieves, the chicken soup of hybrid filtering joins in the supernatant described in (1), mixes for subsequent use;

(3) pot is put into by after sweet potato starch and sodium bicarbonate mixing, add the water of 3 ~ 5 times of its weight portions, stir into dirty solution, be heated to 80 ~ 90 DEG C, constant temperature gelatinization 30 ~ 40min, then adds palm oil, be cooled to 60 ~ 70 DEG C, constant temperature stirs 20 ~ 25min and obtains uniform starch emulsion, joins in (2) described clear liquid, and constant temperature 60 ~ 70 DEG C stirs 30 ~ 40min and obtains uniform emulsion;

(4) mix Bee Pollen and wheat flour, add the emulsion described in (3), stir kneading and become agglomerate, cut into sheet, finally put into the baking box being preheated to 160 ~ 180 DEG C and cure 15 ~ 20min.