CN106173917A - A kind of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake and preparation method thereof - Google Patents
A kind of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, the composition including following weight portion is prepared from: rice flour or flour 20～40 parts, potato full-powder 20～40 parts, yeast Pleurotus abalonus fermentation liquid 50～70 parts, sugar 10～20 parts, Pleurotus abalonus powder 5～10 parts, Pleurotus abalonus fourth 1～5 parts.Manufacture method, comprises the following steps: A, the preparation of Pleurotus abalonus seed liquor；B, the preparation of yeast Pleurotus abalonus fermentation liquid, C, dough-making powder；D, steam.The present invention by the manufacturing process of Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake add Pleurotus abalonus fermentation liquid, Pleurotus abalonus powder again with yeast ferment in second time, add the local flavor of Rhizoma Solani tuber osi steamed sponge cake；Also by adding Fructus Jujubae in Pleurotus abalonus liquid fermentation medium, add the nutrition of culture medium, with the addition of the local flavor of Fructus Jujubae to Rhizoma Solani tuber osi steamed sponge cake.Compared with tradition steamed sponge cake, the nutrient such as vitamin, protein, mineral and dietary fiber is abundanter.
Description
Technical field
The present invention relates to a kind of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake and preparation method thereof, be specifically related to a kind of liquid fermentation
Prepare local flavor Pleurotus abalonus mash, prepare local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake and preparation method thereof in conjunction with yeast ferment in second time.
Background technology
Rhizoma Solani tuber osi has the highest nutritive value, is the global wholefood generally acknowledged.In general, in fresh potato
Containing about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, 0.6-0.8% crude fibre.Potato protein nutrition
Being worth height, digestible component is high, is easily absorbed by the body, and its quality is close with animal proteinum, can match in excellence or beauty with egg.Rhizoma Solani tuber osi protein
Containing 18 kinds of aminoacid in matter, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine,
Tyrosine, pick the human bodies such as propylhomoserin can not self synthesis essential amino acids.In addition, possibly together with abundant vitamin in Rhizoma Solani tuber osi,
Including carotene, vitamin C, thiamine, riboflavin, nicotinic acid etc., and the mineral nutrients such as calcium, phosphorus, ferrum.Wherein,
Carotene and vitamin C are unexistent in Cereal grain.Rhizoma Solani tuber osi with its good nutritive value and economic worth, one
It it is directly the staple food source of many European and American developed countries residents.In American-European countries, the yield of Potato ring rot bacteria goods and consumption figure are about
Account for the 76% of its total output, potato food up to more than 90 plant, converted products mainly have frozen potato product, potato slices/
Sheet, mashed potato, mashed potatoes composite article, starch and potato full-powder etc..
On January 6th, 2015, the Chinese Academy of Agricultural Sciences, national food and nutrition consultation committee, seed association of China are in Beijing
Hold Rhizoma Solani tuber osi staple food grain Symposium On Development Strategy, be the theme with national food security with Rhizoma Solani tuber osi staple food grainization, deeply discuss horse
The strategic importance of bell potato staple food grain, thinking of development, goal task and propelling approach.Ministry of Agriculture vice-minister Yu Xinrong is in seminar
Pointing out, Rhizoma Solani tuber osi staple food grain melts to be sent out, and is deeply to implement central authorities about promoting that agricultural is adjusted structure, turned the weight of mode, sustainable development
Want behave, be to ensure national food security under the new situation, promote the trying to explore of Practices Sustainable Increasing Income of Farmers.Trophonemata to be firmly established
Lead consumption, the theory of guidance in consumption production, with scientific and technical innovation for leading, arrange more and develop simultaneously, make great efforts to promote forming Rhizoma Solani tuber osi and corn
The new frame of coordinated development, to better meet people's new demand to staple food grain consumption nutrient health.
Fructus Jujubae sweet in the mouth is warm in nature, return taste warp, has invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind, the function of the mitigation property of medicine；And the pharmacology in modern times
Learning and then find, Fructus Jujubae contains protein, fat, saccharide, organic acid, vitamin A, vitamin C, lot of trace calcium and aminoacid
Deng abundant nutrition.It is traditional food among the people with Fructus Jujubae steamed sweet bun, steamed sponge cake.
Pleurotus abalonus is nutritious, and meat is plump, unique flavor, containing 7.8 grams of protein in every 100 grams of dry products, and fat 2.3
Gram, moisture 10.2 grams, polysaccharide 69 grams, crude fibre 5.6 grams, calcium 21 milligrams, 220 milligrams of phosphorus, ferrum 3.2 milligrams, vitamin
B10.12 milligram, B27.09 milligram, nicotinic acid 6.7 milligrams, possibly together with 8 kinds of essential amino acids.And in non essential amino acid
Glutamic acid, Radix Asparagi aminoacid, alanine are most.In the edible fungi of cultivation at present, Pleurotus abalonus is the bacterium that people are more satisfactory
One of based food.
Summary of the invention
It is an object of the invention to: a kind of steamed sponge cake food with Rhizoma Solani tuber osi as staple food grain is provided, not only increases Rhizoma Solani tuber osi steamed sponge cake
Nutritive value, and make steamed sponge cake have the local flavor that Pleurotus abalonus and Fructus Jujubae are unique.Technical scheme is as follows:
This Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, the composition including following weight portion is prepared from: rice flour or flour 20
～40 parts, potato full-powder 20～40 parts, yeast Pleurotus abalonus fermentation liquid 50～70 parts, sugar 10～20 parts, Pleurotus abalonus powder 5～10
Part, Pleurotus abalonus fourth 1～5 parts.
The manufacture method of described Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, comprises the following steps:
A, the preparation of Pleurotus abalonus seed liquor: use PDA culture medium to carry out Mother culture；
B, the preparation of yeast Pleurotus abalonus fermentation liquid: employing 250ml triangular flask, every triangular flask subpackage 60ml fermentation medium,
Part by weight formula is: dry Removing Kernel for Date jujube pulp 10%, soybean cake powder 2%, glucose 2%, remaining be 20% Rhizoma Solani tuber osi leaching juice,
Wherein Fructus Jujubae soaks making beating addition；Aseptically inoculate, in shaking table 100r/min, 20 DEG C of cultivation 5d, obtain Pleurotus abalonus
Liquid fermentation first class inoculum；
Again with the same culture medium inoculated of Pleurotus abalonus fermentation seed liquid in second-level shake flask, same fermentation condition, obtain Pleurotus abalonus
Liquid fermentation and culture thing, is put into and is carried out historrhexis in agitator, it is thus achieved that Pleurotus abalonus fermentation liquid；
Take 50～70 portions of Pleurotus abalonus fermentation liquids, be added thereto to 1～2 part of yeast, 28～30 DEG C of activation 20min, obtain dough-making powder
Yeast Pleurotus abalonus fermentation liquid；
C, dough-making powder: take rice flour or flour 20～40 parts, potato full-powder 20～40 parts, yeast Pleurotus abalonus fermentation liquid 50～70
Part, sugar 10～20 parts, Pleurotus abalonus powder 5～10 parts, rice flour or flour are sent out with potato full-powder, Pleurotus abalonus powder, yeast Pleurotus abalonus
Ferment liquid, sugar mixing dough-making powder obtain dough, by dough at 25～30 DEG C of bottom fermentations 0.5～2h, the dough fermented are kneaded into dough
Base；
D, steam: 1～5 part of Pleurotus abalonus fourth is spread and presses on dough base, dough base is cooked at 100 DEG C, obtains Fructus Jujubae and send out
Cake finished product.
The preparation method of described Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, 20% Rhizoma Solani tuber osi leaching juice is by 20% described in step B
Peeled potatoes stripping and slicing adds water and boils 15min, filters extracting juice.
The preparation method of described Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, it is characterised in that: the potato full-powder used by step B
For 90-120 mesh microparticle.
The preparation method of described Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, after the dry Removing Kernel for Date jujube pulp making beating described in step A
Add.
The preparation method of described Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, dough-making powder step described in step B is by yeast Pleurotus abalonus
Fermentation liquid is gradually added in mixed powder.
Combining yeast activation temperature of the present invention and the close characteristic of Pleurotus abalonus broth temperature, it is provided that one utilizes liquid
Fermentation technique opens up the theory of fermented food kind in food industry, is additionally favorable in Pleurotus abalonus fermentation liquid while activated yeast
The leaching of nutrient substance.It is possible not only to make up the defect of the low albumen of Rhizoma Solani tuber osi, it is also possible to improve the bonding of Rhizoma Solani tuber osi steamed sponge cake dough
Power, and play certain water retention, it is effectively improved the organoleptic quality of Rhizoma Solani tuber osi steamed sponge cake.Train also by Pleurotus abalonus liquid fermentation
Support and base adds Fructus Jujubae, add the nutrition of culture medium, with the addition of the local flavor of Fructus Jujubae to Rhizoma Solani tuber osi steamed sponge cake.Compared with tradition steamed sponge cake,
The nutrients such as vitamin, protein, mineral and dietary fiber are abundanter,
Detailed description of the invention
Describe the method step of the present invention in detail below in conjunction with instantiation, used by the present invention, Pleurotus abalonus strain is purchased from Shanghai
Academy of agricultural sciences's edible fungi institute.
Embodiment 1
1, using PDA culture medium to carry out Mother culture, PDA culture medium prescription is wheat bran 2%, sucrose 2%, agar 2%, phosphorus
Acid dihydride potassium 0.1%, magnesium sulfate 0.1%, remaining be 20% Rhizoma Solani tuber osi leaching juice, after sterilizing access Pleurotus abalonus strain, 20～25
DEG C cultivate 4d to full packages obtain female plant standby.
2, using 250ml triangular flask, every triangular flask subpackage 60ml fermentation medium, part by weight formula is: dry Fructus Jujubae goes
Core jujube pulp 10%, soybean cake powder 2%, glucose 2%, remaining be 20% Rhizoma Solani tuber osi leaching juice, wherein Fructus Jujubae soak making beating add.
Aseptically inoculate, in shaking table 100r/min, 20 DEG C of cultivation 5d, obtain Pleurotus abalonus fermentation culture medium；By it
Put in agitator and carry out historrhexis, it is thus achieved that Pleurotus abalonus fermentation liquid；
Described 20% Rhizoma Solani tuber osi leaching juice is to add water 20% peeled potatoes stripping and slicing to boil 15min, filters extracting juice.
3, take 600 portions of Pleurotus abalonus fermentation liquids, be added thereto to 10 parts of yeast, about 25～30 DEG C activation 20min, obtain dough-making powder
Yeast Pleurotus abalonus fermentation liquid.
4, by rice flour or 300 parts of flour, potato full-powder 300 parts, sugar 50 parts, after 80 parts of mix homogeneously of Pleurotus abalonus powder, put
Enter in dough mixing machine, be gradually added into the yeast Pleurotus abalonus fermentation liquid of step 4 while stirring, keep dough temperature to maintain about 25 DEG C,
3 minutes dough-making powder time.
Being taken out by the dough become reconciled, cover half-dried cage cloth, be placed in one time fermentation device, fermentation temperature is 25～30 DEG C,
Time is 1.5 hours.The dough fermented is kneaded into dough base, 30 parts of Pleurotus abalonus fourths is spread and presses on dough base, by dough base
Cook at 100 DEG C, obtain the Fructus Jujubae steamed sponge cake finished product that mushroom taste is moderate.
Embodiment 2
Step 1,2, with embodiment 1；
3, take 500 portions of Pleurotus abalonus fermentation liquids, be added thereto to 10 parts of yeast, about 25～30 DEG C activation 20min, obtain dough-making powder
Yeast Pleurotus abalonus fermentation liquid；
4, by rice flour or 200 parts of flour, potato full-powder 400 parts, sugar 200 parts, after 100 parts of mix homogeneously of Pleurotus abalonus powder,
Insert in dough mixing machine, be gradually added into the yeast Pleurotus abalonus fermentation liquid of step 4 while stirring, keep dough temperature to maintain 25 DEG C of left sides
Right.Remaining, with the step 5 of embodiment 1, obtains the Fructus Jujubae steamed sponge cake finished product that mushroom taste is heavier.
Embodiment 3
Step 1,2 with embodiment 1；
3, take 700 portions of Pleurotus abalonus fermentation liquids, be added thereto to 15 parts of yeast, about 25～30 DEG C activation 20min, obtain dough-making powder
Yeast Pleurotus abalonus fermentation liquid；
4, by rice flour or 400 parts of flour, potato full-powder 200 parts, sugar 100 parts, after 50 parts of mix homogeneously of Pleurotus abalonus powder, put
Enter in dough mixing machine, be gradually added into the yeast Pleurotus abalonus fermentation liquid of step 4 while stirring, keep dough temperature to maintain about 25 DEG C.
Remaining, with the step 4 of embodiment 1, obtains the Fructus Jujubae steamed sponge cake finished product that mushroom taste is lighter.
Comparative example
Preparation method difference compared with embodiment is, removes sweat above, wheat flour 600g, sugar 50g is mixed
Inserting in dough mixing machine after closing uniformly, add the yeast activated, dough-making powder limit, limit adds water, and later step is identical.This kind of steamed sponge cake and city
The steamed sponge cake nutritional labeling sold on face is similar to.
After measured, nutritional labeling contrasts such as following table (g/100g)::
It can be seen from the table, besides the starch, the egg contained by liquid fermentation Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake of the present invention
White matter, fat, dietary fiber, starch, aminoacid, VCEtc. the content of nutritional labeling comprehensively higher than common steamed sponge cake, add steamed sponge cake
Nutritive value.
Above-described embodiment is the present invention preferably embodiment, application inventive concept can be formed like other is any
Fermenting potato food.
Claims (6)
1. a Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake, its feature includes that the composition of following weight portion is prepared from: rice flour or face
Powder 20～40 parts, potato full-powder 20～40 parts, yeast Pleurotus abalonus fermentation liquid 50～70 parts, sugar 10～20 parts, Pleurotus abalonus powder 5～
10 parts, Pleurotus abalonus fourth 1～5 parts.
The manufacture method of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake the most according to claim 1, comprises the following steps:
A, the preparation of Pleurotus abalonus seed liquor: use PDA culture medium to carry out Mother culture；
B, the preparation of yeast Pleurotus abalonus fermentation liquid: use 250ml triangular flask, every triangular flask subpackage 60ml fermentation medium, weight
Ratio formula is: dry Removing Kernel for Date jujube pulp 10%, soybean cake powder 2%, glucose 2%, remaining be 20% Rhizoma Solani tuber osi leaching juice, wherein
Fructus Jujubae soaks making beating and adds；Aseptically inoculate, in shaking table 100r/min, 20 DEG C of cultivation 5d, obtain Pleurotus abalonus liquid
Fermentation first class inoculum；
Again with the same culture medium inoculated of Pleurotus abalonus fermentation seed liquid in second-level shake flask, same fermentation condition, obtain Pleurotus abalonus liquid
Fermentation culture medium, is put into and is carried out historrhexis in agitator, it is thus achieved that Pleurotus abalonus fermentation liquid；
Take 50～70 portions of Pleurotus abalonus fermentation liquids, be added thereto to 1～2 part of yeast, 28～30 DEG C of activation 20min, obtain dough-making powder
Yeast Pleurotus abalonus fermentation liquid；
C, dough-making powder: take rice flour or flour 20～40 parts, potato full-powder 20～40 parts, yeast Pleurotus abalonus fermentation liquid 50～70 parts,
Sugar 10～20 parts, Pleurotus abalonus powder 5～10 parts, ferment rice flour or flour with potato full-powder, Pleurotus abalonus powder, yeast Pleurotus abalonus
Liquid, sugar mixing dough-making powder obtain dough, by dough at 25～30 DEG C of bottom fermentations 0.5～2h, the dough fermented are kneaded into dough base；
D, steam: 1～5 part of Pleurotus abalonus fourth is spread and presses on dough base, dough base is cooked at 100 DEG C, obtain Fructus Jujubae steamed sponge cake
Product.
The preparation method of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake the most according to claim 2, it is characterised in that: used by step B
Potato full-powder be 90-120 mesh microparticle.
The preparation method of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake the most according to claim 2, it is characterised in that: described in step A
Dry Removing Kernel for Date jujube pulp making beating after add.
The preparation method of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake the most according to claim 2, it is characterised in that: described in step B
The Rhizoma Solani tuber osi leaching juice of 20% is to add water 20% peeled potatoes stripping and slicing to boil 15min, filters extracting juice.
The preparation method of Pleurotus abalonus local flavor Rhizoma Solani tuber osi Fructus Jujubae steamed sponge cake the most according to claim 2, it is characterised in that: described in step B
Dough-making powder is to be gradually added in mixed powder by yeast Pleurotus abalonus fermentation liquid.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593194A (en) * | 2003-09-10 | 2005-03-16 | 安徽淮北天宏集团实业有限公司 | Edible mushroom noodle and its preparation method |
| CN104381921A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Steamed sponge cake with potatoes and preparation method of steamed sponge cake |
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2016
- 2016-07-01 CN CN201610506669.7A patent/CN106173917A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593194A (en) * | 2003-09-10 | 2005-03-16 | 安徽淮北天宏集团实业有限公司 | Edible mushroom noodle and its preparation method |
| CN104381921A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Steamed sponge cake with potatoes and preparation method of steamed sponge cake |
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| 夏春森: "《种菜有学问这是一条真理》", 31 August 2013, 中国农业出版社 * |
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Application publication date: 20161207 |