CN105961548A - Making technology of agaricus bitorguis biscuits - Google Patents
Making technology of agaricus bitorguis biscuits Download PDFInfo
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- CN105961548A CN105961548A CN201610465509.2A CN201610465509A CN105961548A CN 105961548 A CN105961548 A CN 105961548A CN 201610465509 A CN201610465509 A CN 201610465509A CN 105961548 A CN105961548 A CN 105961548A
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- Prior art keywords
- agaricus
- cookies
- crude polysaccharides
- agaricus bitorqui
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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
- 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 making technology of agaricus bitorguis biscuits. The agaricus bitorguis biscuits are made from 23-27 parts of flour, 3-5 parts of white granulated sugar, 5-7 parts of plant oil, 6-10 parts of eggs and 1-1.2 parts of agaricus bitorguis crude polysaccharide. The making technology comprises the steps that the white granulated sugar is added into the plant oil to be stirred to be uniform, the eggs are added, and the agaricus bitorguis crude polysaccharide is added to be blended to be uniform; the sieved flour is added into the mixed solution and kneaded to be uniform; standing is performed for 10-20 min; molding is performed; baking is performed to form the biscuits; cooling is performed. The crude polysaccharide leach solution made from Qaidam agaricus bitorguis and the flour are adopted as main raw materials, the processing technology is optimized, the agaricus bitorguis biscuits having the effects of resisting alpine cold and hypoxia and being suitable for people of all ages are made, the biscuits have the advantages of resisting aging, tumors, viruses and inflammation and improving immunity, and particularly have the effects of resisting alpine cold and hypoxia, the problem of food and clothing of a highland tourists can be solved, and the hypoxia problem is also solved in the diet process.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of cookies and processing technology thereof.
Background technology
Edible fungi polysaccharide has the indispensable composition of all living things organism, with the multiple biological function of the power that sustains life
Composition links together, and there are some researches show that China has the fungus polysaccharide of Important Economic and medical value to have nearly 30 kinds.
Qaidam Agaricus bitorqui, has another name called husky mushroom, big fat mushroom, Agaricus bitorqui etc., is distributed mainly on the Caidamu Basin in Qinghai, promise
Wood flood, Golmud, Xinghai County, Gonghe County etc. some areas, be grown under the saline and alkaline Gobi desert soil layer of 30-50cm, be one medicine
The edible fungi of food dual-purpose.Rich in crude protein 24.0%, crude fat 2.10%, crude fibre 17.32%, carbon aquation in the Agaricus bitorqui of Qaidam
Compound 34.91%, ash 13.65%；Essential amino acids (5.215g/100g) accounts for total amino acid content (15.88g/100g)
35.84%；Containing vitamin B2 0107 mg/100g, vitamin B3 (nicotinic acid) 8.168 mg/100g；L kg sporophore contains potassium 118
Mg, phosphorus 38.5 mg, sulfur 272.6 mg, calcium 624.9 mg, copper 11.07 mg, ferrum 163.4 mg, magnesium 608.6 mg, manganese 5.77 mg
With sodium 223.5 mg, there are the biological activitys such as anti-hypoxia, defying age, antitumor, antiviral, antiinflammatory and raising immunity.
Up to the present, less according to the functional food that the function of edible fungi is developed, mainly have: Hericium erinaceus (Bull. Ex Fr.) Pers. cookies,
Mushroom biscuit etc., but, also less than functional foods such as the functional development cookiess with Agaricus bitorqui.
Summary of the invention
The technical problem to be solved in the present invention is the defect existed for prior art, it is provided that a kind of mainly with flour (as
Self-raising flour) and Agaricus bitorqui in crude polysaccharides be raw material make Agaricus bitorqui cookies technique.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that the processing technology of a kind of Agaricus bitorqui cookies, its
Being characterised by: be made up by weight of following material composition, 23 ~ 27 parts of flour, white sugar 3 ~ 5 parts, vegetable oil is 5 ~ 7 parts, chicken
Egg is 6 ~ 10 parts, Agaricus bitorqui crude polysaccharides 1 ~ 1.2 part；
The processing technology of this cookies sequentially includes the following steps:
(1) vegetable oil is put into white sugar and is stirred, and adds egg, adds Agaricus bitorqui crude polysaccharides, until beating；
(2) add the flour that is sieved in the mixed liquor of step (1), rub uniformly, agglomerating after install with preservative film or freshness protection package；
(3) stand: the dough adjusted can stand 10 ~ 20min to reduce elasticity；
(4) molding: making dough sheet thickness consistent by roll-in, form is complete, smooth surface, and hierarchical structure is clear, is allowed to molding；
(5) cookies is made in baking；
(6) cooling: after the cookies after bakeing is cooled to room temperature, be finished product.
Each raw material optimum formula is, 25 grams of flour, white sugar 4 grams, and Agaricus bitorqui crude polysaccharides 1.08 grams is (with concentration as 540mg/
The Agaricus bitorqui crude polysaccharides lixiviating solution of mL adds, and addition is 2mL), egg is 8 grams.
Preferably, described Agaricus bitorqui crude polysaccharides (can certainly be fertile greatly with the form interpolation of Agaricus bitorqui crude polysaccharides lixiviating solution
The form of mushroom dry mushroom powder is added, but effect is good not as Agaricus bitorqui crude polysaccharides lixiviating solution), the extraction of Agaricus bitorqui crude polysaccharides lixiviating solution
Cheng Wei, utilizes Hot water extraction, weighs the Qaidam Agaricus bitorqui powder pulverized and sieved, and arranges by the ratio of 1:10 and carries out water-bath extraction, puts
Extracting 12h in 80 DEG C of water-baths, obtain primary crude polysaccharides liquid after filtration, primary crude polysaccharides liquid concentrates 10 times and obtains Agaricus bitorqui crude polysaccharides
Lixiviating solution, cold preservation is standby.
Preferably, in baking process, fire in a stove before fuel is added temperature is gradually lowered, in case bottom color and luster is the oldest；Temperature of getting angry gradually rises,
Making cookies progressively be dehydrated, paint, furnace temperature is 170 DEG C, and the time is 15min.
The crude polysaccharides lixiviating solution dough-making powder that the present invention makes with Qaidam Agaricus bitorqui is as primary raw material, by processing technique
Optimization, develop and there is anti-hypoxia, anti-effect, the all-ages Agaricus bitorqui cookies such as high and cold, this cookies is because of Agaricus bitorqui crude polysaccharides
Function and there is defying age, antitumor, antiviral, antiinflammatory and raising immunity advantage, especially there is anti-hypoxia and anti-height
Cold effect, both can solve the problem of food and clothing of plateau visitor, can solve again oxygen deficit problem during diet.
Detailed description of the invention
It is described further below in conjunction with detailed description of the invention:
Embodiment 1, the processing technology of described Agaricus bitorqui cookies, each raw material is as follows: 25 grams of flour, white sugar 4 grams, and concentration is
The Agaricus bitorqui crude polysaccharides lixiviating solution 2mL(of 540mg/mL contains Agaricus bitorqui crude polysaccharides 1.08 grams), egg is 8 grams；
The processing technology of this cookies sequentially includes the following steps:
(1) vegetable oil is put into white sugar and is stirred, and adds egg, adds Agaricus bitorqui crude polysaccharides, until beating；
(2) add the flour that is sieved in the mixed liquor of step (1), rub uniformly, agglomerating after install with preservative film or freshness protection package；
(3) stand: the dough adjusted can stand 10 ~ 20min to reduce elasticity；
(4) molding: making dough sheet thickness consistent by roll-in, form is complete, smooth surface, and hierarchical structure is clear, is allowed to molding；
(5) cookies is made in baking, and in baking process, fire in a stove before fuel is added temperature is gradually lowered, in case bottom color and luster is the oldest；Get angry temperature gradually
Raising, make cookies progressively be dehydrated, paint, furnace temperature is 170 DEG C, and the time is 15min.
(6) cooling: after the cookies after bakeing is cooled to room temperature, be finished product.
Each raw material optimum formula is, 25 grams of flour, white sugar 4 grams, and Agaricus bitorqui crude polysaccharides 1.08 grams is (with concentration as 540mg/
The Agaricus bitorqui crude polysaccharides lixiviating solution of mL adds, and addition is 2mL), egg is 8 grams.
It is to utilize Hot water extraction that Agaricus bitorqui crude polysaccharides lixiviating solution extracts process, weighs the big fertilizer in the Qaidam pulverized and sieved
Mushroom powder, is arranged by the ratio of 1:10 and carries out water-bath extraction, is placed in 80 DEG C of water-bath extraction 12h, obtains primary crude polysaccharides liquid after filtration, primary
Crude polysaccharides liquid concentrates 10 times and obtains Agaricus bitorqui crude polysaccharides lixiviating solution, and cold preservation is standby.
Embodiment 2, the processing technology of described Agaricus bitorqui cookies, raw material is as follows: 23 grams of flour, white sugar 3 grams, and vegetable oil is
5 grams, egg is 6 grams, and concentration is that the Agaricus bitorqui crude polysaccharides lixiviating solution 1.86mL(of 540mg/mL is containing Agaricus bitorqui crude polysaccharides 1 gram)；
The extraction process of cookies manufacturing process and Agaricus bitorqui crude polysaccharides lixiviating solution is with embodiment 1.
Embodiment 3, the processing technology of described Agaricus bitorqui cookies, prepare raw material as follows: 27 grams of flour, white sugar 5 grams, plant
Oil is 7 grams, and egg is 10 grams, and concentration is that the Agaricus bitorqui crude polysaccharides lixiviating solution 2.22mL(of 540mg/mL is containing Agaricus bitorqui crude polysaccharides 1
Gram)；
The extraction process of cookies manufacturing process and Agaricus bitorqui crude polysaccharides lixiviating solution is with embodiment 1.
Embodiment 4, the processing technology of described Agaricus bitorqui cookies, prepare raw material as follows: 26 grams of flour, white sugar 4 grams, plant
Oil is 6 grams, and egg is 8 grams, and concentration is that Agaricus bitorqui crude polysaccharides lixiviating solution 2 mL(of 540mg/mL is containing Agaricus bitorqui crude polysaccharides 1.08
Gram)；
The extraction process of cookies manufacturing process and Agaricus bitorqui crude polysaccharides lixiviating solution is with embodiment 1.
Table sample 1 Agaricus bitorqui crude polysaccharides liquid addition and the relation of Cookie quality
Thereby determine that the optimum range of Agaricus bitorqui raw sugar addition be 1-1.2 part, i.e. concentration be that the Agaricus bitorqui of 540mg/mL is the most
Soaking with sugar extract 1.86-2.22mL, cookies organoleptic quality fraction range corresponding to this scope is that 90-93.33 divides.
Table sample 2 bakees the relation of time and Cookie quality
Thereby determining that the optimal baking time is 15 minutes, cookies organoleptic quality fraction range corresponding to this time is 94.33 points, time
Between scope can be identified as 13-16 minute.
Table sample 3 stoving temperature and the relation of Cookie quality
Thereby determining that optimal stoving temperature is 170 DEG C, cookies organoleptic quality fraction range corresponding to this temperature is 95 points, temperature model
Enclose and can be controlled in 165-175 DEG C.
Below the present invention being described in detail, the above, only the preferred embodiments of the invention, when can not
Limit the practical range of the present invention, the most all made impartial change and modification according to the application scope, all should still belong to the present invention and contain model
In enclosing.
Claims (4)
1. the processing technology of an Agaricus bitorqui cookies, it is characterised in that: it is made up by weight of following material composition, flour 23 ~
27 parts, white sugar 3 ~ 5 parts, vegetable oil is 5 ~ 7 parts, and egg is 6 ~ 10 parts, Agaricus bitorqui crude polysaccharides 1 ~ 1.2 part；
The processing technology of this cookies sequentially includes the following steps:
(1) vegetable oil is put into white sugar and is stirred, and adds egg, adds Agaricus bitorqui crude polysaccharides, until beating；
(2) add the flour that is sieved in the mixed liquor of step (1), rub uniformly, agglomerating after install with preservative film or freshness protection package；
(3) stand: the dough adjusted can stand 10 ~ 20min to reduce elasticity；
(4) molding: making dough sheet thickness consistent by roll-in, form is complete, smooth surface, and hierarchical structure is clear, is allowed to molding；
(5) cookies is made in baking；
(6) cooling: after the cookies after bakeing is cooled to room temperature, be finished product.
The processing technology of Agaricus bitorqui cookies the most according to claim 1, it is characterised in that: each material composition is, flour 25
Gram, white sugar 4 grams, Agaricus bitorqui crude polysaccharides 1.08 grams, egg is 8 grams.
The processing technology of Agaricus bitorqui cookies the most according to claim 1, it is characterised in that: described Agaricus bitorqui crude polysaccharides is with greatly
The form of fertile mushroom crude polysaccharides lixiviating solution is added, and the concentration of Agaricus bitorqui crude polysaccharides lixiviating solution is 540mg/mL, and its extraction process is, profit
With Hot water extraction, weigh the Qaidam Agaricus bitorqui powder pulverized and sieved, arrange by the ratio of 1:10 and carry out water-bath extraction, be placed in 80 DEG C of water
Bath extraction 12h, obtains primary crude polysaccharides liquid after filtration, primary crude polysaccharides liquid concentrates 10 times and obtains Agaricus bitorqui crude polysaccharides lixiviating solution,
Cold preservation is standby.
The processing technology of Agaricus bitorqui cookies the most according to claim 1, it is characterised in that: in baking process, fire in a stove before fuel is added temperature
It is gradually lowered, in case bottom color and luster is the oldest；Temperature of getting angry gradually rises, and makes cookies progressively be dehydrated, paints, and furnace temperature is 170 DEG C, time
Between be 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610465509.2A CN105961548A (en) | 2016-06-24 | 2016-06-24 | Making technology of agaricus bitorguis biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610465509.2A CN105961548A (en) | 2016-06-24 | 2016-06-24 | Making technology of agaricus bitorguis biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961548A true CN105961548A (en) | 2016-09-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610465509.2A Pending CN105961548A (en) | 2016-06-24 | 2016-06-24 | Making technology of agaricus bitorguis biscuits |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535690A (en) * | 2013-10-20 | 2014-01-29 | 张路 | Processing method of Agaricus bitorquis soy sauce |
| CN104381384A (en) * | 2014-11-04 | 2015-03-04 | 仙芝科技(福建)股份有限公司 | Ganoderma lucidum health-care biscuit and processing method thereof |
| CN105695530A (en) * | 2016-03-14 | 2016-06-22 | 青海大学 | Liquid fermentation medium for high yielding of Qaidam agaricus bitorguis polysaccharide and application |
-
2016
- 2016-06-24 CN CN201610465509.2A patent/CN105961548A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535690A (en) * | 2013-10-20 | 2014-01-29 | 张路 | Processing method of Agaricus bitorquis soy sauce |
| CN104381384A (en) * | 2014-11-04 | 2015-03-04 | 仙芝科技(福建)股份有限公司 | Ganoderma lucidum health-care biscuit and processing method thereof |
| CN105695530A (en) * | 2016-03-14 | 2016-06-22 | 青海大学 | Liquid fermentation medium for high yielding of Qaidam agaricus bitorguis polysaccharide and application |
Non-Patent Citations (1)
| Title |
|---|
| 刘程: "《当代新型食品》", 31 December 1998 * |
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Application publication date: 20160928 |