CN106900814A - A kind of pholiota nameko cookies and preparation method thereof - Google Patents
A kind of pholiota nameko cookies and preparation method thereof Download PDFInfo
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- CN106900814A CN106900814A CN201510952634.1A CN201510952634A CN106900814A CN 106900814 A CN106900814 A CN 106900814A CN 201510952634 A CN201510952634 A CN 201510952634A CN 106900814 A CN106900814 A CN 106900814A
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- parts
- powder
- cookies
- pholiota nameko
- white fungus
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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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- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of cookies, it by 15 30 parts of slider mushroom powder, 10 20 parts of white fungus powder, 20 30 parts of yam flour, 80 100 parts of butter, 80 120 parts of Self- raising flour, 30 60 parts of berry sugar, 30 50 parts of egg, 20 40 parts of milk powder, 5 10 parts of salt, 48 parts of baking powder for raw material is obtained, in parts by weight.Pholiota nameko cookies of the present invention has preferable healthy nutritive value, and cookies inclusion is prevented from caking, its is homogeneous, and color and luster is homogeneous, stomata is fine and closely woven uniform, and glossy in golden yellow, delicate mouthfeel is crisp；With unique pholiota nameko local flavor and milk fragrance, especially also have concurrently alcohol feel well it is good to eat.
Description
Technical field
The present invention relates to a kind of cookies, and in particular to a kind of cookies of nutrition and health care and preparation method thereof.
Background technology
Pholiota nameko originates from China, is second-biggest-in-the-world mushroom, is also the Precious Edible Fungi that China has long enjoyed a good reputation.Pholiota nameko is delicious in taste, aromatic flavour, nutritious, there is significant medicinal and tonic effect.It is considered as " mushroom queen ", " anticancer new recruit ", " show in bacterium ".Pholiota nameko is cultivated earliest by China, so far existing more than 800 years history.About 1,340,000 tons of China pholiota nameko annual production, accounts for the 77%~80% of world's pholiota nameko total output, is one of important exporting of China.Pholiota nameko is the vegetables good merchantable brand in daily life, is also high protein, low-fat nutritional health food.
White fungus has had long enjoyed a good reputation as the edible mushroom of medicine-food two-purpose, the laudatory title for having " hat in bacterium ".Traditional state of Chinese medicine thinks, the effects such as it has moistening lung is promoted the production of body fluid, tonifying-Yin and nourishing-stomach, QI invigorating and blood, skin-softening beauty, promotes longevity, mends brain cardiac stimulant.Modern biomedical research shows that polysaccharide material has enhancing body's immunity in white fungus, suppresses the effect such as tumor micrometastasis.
Chinese yam is one of medicinal and edible plants that the Ministry of Public Health announces, and is also one of China's health food important source material, and its nutritive value and medical value are progressively by it is found that and accreditation.Have invigorating the spleen to arrest diarrhea, invigorate the lung and the kidney, prevention of cardiovascular disease effect, human immune system can be improved, it is hypoglycemic, it is anti-oxidant wait effect.
Also many Chinese patents disclose the preparation method for reporting pholiota nameko biscuit, the biscuit for making full use of the distinctive fragrance of pholiota nameko and health nutrient value to prepare also increasingly is pursued by consumer.
The content of the invention
Present invention aim at the cookies that a kind of nutrition and health care of offer, flavor taste are excellent.
Preparation method another object of the present invention is to provide above-mentioned cookies.
The object of the invention is achieved through the following technical solutions：
A kind of cookies, it is characterised in that：It by 15-30 parts of slider mushroom powder, 10-20 parts of white fungus powder, yam flour 20-30 parts, butter 80-100 parts, Self- raising flour 80-120 parts, berry sugar 30-60 parts, egg 30-50 parts, milk powder 20-40 parts, salt 5-10 parts, baking powder 4-8 parts for raw material is obtained, in parts by weight.
When biscuit is prepared, although addition pholiota nameko composition increased local flavor and healthy nutritive value, but easily cause that last cookie texture is uneven, and some parts are coarse, the part that has is fine and smooth, and mouthfeel is not fine and smooth, scrape mouth.Inventor creatively proposes technical solution of the present invention, makes that obtained pholiota nameko cookies texture is uniform, delicate mouthfeel is crisp.
Preferably, above-mentioned slider mushroom powder, white fungus powder and yam flour are that dry pholiota nameko, dry tremella, Dry Rhizoma Dioscoreae are crushed into powdery, cross 30 mesh sieves.
Further preferably, a kind of cookies, it by 18-25 parts of slider mushroom powder, 13-17 parts of white fungus powder, yam flour 22-26 parts, butter 90-100 parts, Self- raising flour 90-110 parts, berry sugar 40-50 parts, egg 35-45 parts, milk powder 30-40 parts, salt 5-10 parts, baking powder 4-8 parts for raw material is obtained, in parts by weight.
Above-mentioned formula most preferably, 25 parts of slider mushroom powder, 15 parts of white fungus powder, 25 parts of yam flour, 90 parts of butter, 100 parts of Self- raising flour, 40 parts of berry sugar, 40 parts of egg, 30 parts of milk powder, 6 parts of salt, 5 parts of baking powder, in parts by weight.
The preparation method of cookies of the present invention, as follows：
1st, dismiss：Butter, white granulated sugar, egg are mixed, is dismissed to lighter volume and is substantially expanded；Dry pholiota nameko, white fungus, Dry Rhizoma Dioscoreae are crushed to powdery, 30 mesh sieves are crossed, it is standby；
2nd, weak strength flour, slider mushroom powder, white fungus powder, yam flour, milk powder, salt and baking powder are added and is stirred into dough；
3rd, shaping：The dough is loaded and mounts lace, extrude uniform patty；Or dough is shaped to the cuboid that length and width are 6-8cm, and section is taken out after freezing 30-60min, slice thickness is 4-7mm；
4th, toast：Cookies dough after above-mentioned shaping is averagely set, interval is kept, is prevented baking process from expanding youngster and is adhered；Baking box preheats 5 min in advance, up and down 170-185 DEG C of fire, toasts 15 ~ 18min, bakes golden yellow to bottom, and surface is without fine flour color；
5th, cool down：Dough is baked to golden yellow taking-up from baking box as early as possible and is cooled to normal temperature, prevent cookies from painting excessive.
The present invention has the advantages that：
Pholiota nameko cookies of the present invention has preferable healthy nutritive value, and cookies inclusion is prevented from caking, its is homogeneous, and color and luster is homogeneous, stomata is fine and closely woven uniform, and glossy in golden yellow, delicate mouthfeel is crisp；With unique pholiota nameko local flavor and milk fragrance, especially also have concurrently alcohol feel well it is good to eat.Product may be up to 96 points through Majors of Food personage's sensory evaluation comprehensive score.
Specific embodiment
The present invention is specifically described below by embodiment; be necessary it is pointed out here that be that following examples are served only for being further described the present invention; it is not intended that limiting the scope of the invention, person skilled in art can make some nonessential modifications and adaptations to the present invention according to the invention described above content.
Embodiment
1
A kind of preparation of cookies, is performed as follows：
1 , the selection of material：Dry pholiota nameko 25g, white fungus 15g, Dry Rhizoma Dioscoreae 25g, butter 90g, weak strength flour 100g, berry sugar 40g, egg 40g, milk powder 30g, salt 6g, baking powder 5g.
, manufacture craft：
（1）, dry pholiota nameko, white fungus and the drying powder of Chinese yam：Capable person's pholiota nameko, white fungus, Dry Rhizoma Dioscoreae are crushed to powdery, cross 30 mesh sieves, standby.
（2）, egg liquid dismisses：Butter, egg, berry sugar are mixed and is dismissed, dismissed to butter lighter volume and substantially expand.
（3）, dough make：Weak strength flour, slider mushroom powder, white fungus powder, yam flour, milk powder, salt and baking powder are added in the egg liquid dismissed, stirring is to homogeneous.
（4）, shaping：Dough is shaped to the cuboid that length and width are 6-8cm, section is taken out after freezing 40-50min, slice thickness is 5-6mm.
（5）, baking：Cookies dough averagely sets, and keeps certain intervals, prevents baking process from expanding youngster and is adhered.Baking box preheats 5 min in advance, up and down 180 DEG C of fire, toasts 15min.
（6）, cooling：30 DEG C are cooled at room temperature.
（7）, packaging.
Above-mentioned preparation-obtained pholiota nameko cookies is homogeneous, and color and luster is homogeneous, stomata is fine and closely woven uniform, and glossy in golden yellow, delicate mouthfeel is crisp；With unique pholiota nameko local flavor and milk fragrance, especially also have concurrently alcohol feel well it is good to eat；Its sensory evaluation is shown in Table 1.
19 points of pholiota nameko cookies color and luster, 18 points of outward appearance, 30 points of local flavor, 29 points of mouthfeel obtained in embodiment 1, comprehensive grading is up to 96 points, meets or exceeds nowadays the quality of high-quality cookies on the market.
Embodiment
2
A kind of preparation of cookies, is performed as follows, in terms of weight part ratio：
1 , the selection of material：Pholiota nameko is dry 15 parts, 10 parts of white fungus, 20 parts of Dry Rhizoma Dioscoreae, 100 parts of butter, 80 parts of weak strength flour, 30 parts of berry sugar, 30 parts of egg, 20 parts of milk powder, 5 parts of salt, 4 parts of baking powder.
, manufacture craft：
（1）, dry pholiota nameko, white fungus and the drying powder of Chinese yam：Capable person's pholiota nameko, white fungus, Dry Rhizoma Dioscoreae are crushed to powdery, cross 30 mesh sieves, standby.
（2）, egg liquid dismisses：Butter, egg, berry sugar are mixed and is dismissed, dismissed to butter lighter volume and substantially expand.
（3）, dough make：Weak strength flour, slider mushroom powder, white fungus powder, yam flour, milk powder, salt and baking powder are added in the egg liquid dismissed, stirring is to homogeneous.
（4）, shaping：Dough is shaped to the cuboid that length and width are 6-8cm, section is taken out after freezing 30-40min, slice thickness is 4-5mm.
（5）, baking：Cookies dough averagely sets, and keeps certain intervals, prevents baking process from expanding youngster and is adhered.Baking box preheats 5 min in advance, up and down 170 DEG C of fire, toasts 18min.
（6）, cooling：30 DEG C are cooled at room temperature.
（7）, packaging.
Embodiment
3
A kind of preparation of cookies, is performed as follows, in terms of weight part ratio：
1 , the selection of material：Pholiota nameko is dry 30 parts, 20 parts of white fungus, 30 parts of Dry Rhizoma Dioscoreae, 80 parts of butter, 120 parts of weak strength flour, 60 parts of berry sugar, 50 parts of egg, 40 parts of milk powder, 10 parts of salt, 8 parts of baking powder.
, manufacture craft：
（1）, dry pholiota nameko, white fungus and the drying powder of Chinese yam：Capable person's pholiota nameko, white fungus, Dry Rhizoma Dioscoreae are crushed to powdery, cross 30 mesh sieves, standby.
（2）, egg liquid dismisses：Butter, egg, berry sugar are mixed and is dismissed, dismissed to butter lighter volume and substantially expand.
（3）, dough make：Weak strength flour, slider mushroom powder, white fungus powder, yam flour, milk powder, salt and baking powder are added in the egg liquid dismissed, stirring is to homogeneous.
（4）, shaping：Dough is shaped to the cuboid that length and width are 6-8cm, section is taken out after freezing 50-60min, slice thickness is 6-7mm.
（5）, baking：Cookies dough averagely sets, and keeps certain intervals, prevents baking process from expanding youngster and is adhered.Baking box preheats 5 min in advance, up and down 185 DEG C of fire, toasts 15min.
（6）, cooling：30 DEG C are cooled at room temperature.
（7）, packaging.
Claims (1)
1. a kind of cookies, it is characterised in that：It by 15-30 parts of slider mushroom powder, 10-20 parts of white fungus powder, yam flour 20-30 parts, butter 80-100 parts, Self- raising flour 80-120 parts, berry sugar 30-60 parts, egg 30-50 parts, milk powder 20-40 parts, salt 5-10 parts, baking powder 4-8 parts for raw material is obtained, in parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952634.1A CN106900814A (en) | 2015-12-20 | 2015-12-20 | A kind of pholiota nameko cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952634.1A CN106900814A (en) | 2015-12-20 | 2015-12-20 | A kind of pholiota nameko cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106900814A true CN106900814A (en) | 2017-06-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510952634.1A Pending CN106900814A (en) | 2015-12-20 | 2015-12-20 | A kind of pholiota nameko cookies and preparation method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN106900814A (en) |
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2015
- 2015-12-20 CN CN201510952634.1A patent/CN106900814A/en active Pending
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170630 |
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| WD01 | Invention patent application deemed withdrawn after publication |