CN107094844A - Beautiful agaric tough biscuit of a kind of high-protein low-sugar and preparation method thereof - Google Patents
Beautiful agaric tough biscuit of a kind of high-protein low-sugar and preparation method thereof Download PDFInfo
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- CN107094844A CN107094844A CN201710450514.0A CN201710450514A CN107094844A CN 107094844 A CN107094844 A CN 107094844A CN 201710450514 A CN201710450514 A CN 201710450514A CN 107094844 A CN107094844 A CN 107094844A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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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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Abstract
Beautiful agaric tough biscuit of a kind of high-protein low-sugar that the present invention is provided and preparation method thereof, belongs to the technical field of functional food.Preparing raw material and its be wheat flour, beautiful agaric residue 10%~50%, corn oil 5%~10%, butter 5%~10%, xylitol 10%~30%, PURE WHEY 1%~5%, starch 4%~6%, fresh egg 6%~10%, salt 0.3%~0.5%, leavening agent 0.5%~1%, appropriate amount of water by the percentage by weight that wheat flour is radix；Preparation has beautiful agaric residue to prepare and beautiful agaric tough biscuit two processes of preparation.The present invention prepares the biscuit of low sugar high protein by beautiful agaric residue and PURE WHEY compatibility；Function of intestinal canal can be effectively improved, blood-sugar content is reduced, prevents obesity, it is adaptable to which general population consumes；Processing method is simple and easy to apply, is the product of beautiful agaric comprehensive utilization, is that beautiful agaric processing and residue utilize and open up a Tiao Xin roads.
Description
Technical field
The invention belongs to the technical field of functional food, be specifically related to a kind of beautiful agaric tough biscuit of high-protein low-sugar and
Its preparation method.
Background technology
Beautiful agaric is the high yield and high quality edible mushroom new varieties by Chinese Academy of Engineering Li Yu academician and its research team's seed selection, its
Color and luster is gentle as beautiful, glittering and translucent, spotless white, and fine hair is short, disk, few muscle, meat is thick in one's ear, monolithic, and quality is tender and crisp, mouthfeel is clear
It is crisp, it is delicious and tasty, nutritious, it can be rated as " Bai Fumei " of edible Mycota, be a kind of precious rare wood with DEVELOPMENT PROSPECT
Ear class edible mushroom new varieties.Do after testing in beautiful agaric and contain total reducing sugar 56.8%, polysaccharide 6.56%, crude protein 7.3%, crude fat
2.72%th, ash content 2.25%, glutamic acid 1.462%, arginine 1.412%, aspartic acid 0.684%, serine 0.640%,
Alanine 0.667%, unrighted acid 6.22%, edibility dietary fiber 35.1%, beautiful agaric is a kind of carbohydrate
Content is relatively low, the higher high-quality agaric of crude fat, crude protein, crude fiber content, and long-term consumption has preferable nutrition to protect to human body
Strong effect.There is the technology that jade agaric milk beverage is made by raw material of beautiful agaric at present, but biscuit is prepared still using beautiful agaric residue
Not disclosed, also not seeing has the technology for extracting out polysaccharide from beautiful agaric to disclose.
Lactalbumin is the byproduct in cheese manufacturing process, with purity is high, absorptivity is high, amino acid composition rationally with
And be generally acknowledged good protein the advantages of rich in various bioactivators.The functional characteristic that lactalbumin is protruded with it is such as
Into colloidality, emulsibility, foaming characteristic, coating, retentiveness etc., it is widely used in the food such as bakery, beverage and Yoghourt Production
In conduct industry；Its good emulsibility can promote the emulsification of the water and oil in dough, while improving the nutritive value of biscuit
Also the local flavor and color and luster of biscuit are effectively improved.Lactalbumin also has anti-oxidant, anti-bacteria and anti-virus, anticancer, regulation simultaneously
The alimentary health-care functions such as immunologic function, become the ideal chose of protein source in food service industry.Therefore breast is rationally utilized
Albuminised functional characteristic and prominent nutritive value, can be effectively improved food quality, improve health-benefiting etc..
Biscuit is, using wheat flour as primary raw material, to add (or being added without) sugar, grease and other raw materials, through adjusting powder (or to adjust
Slurry), shaping, the loose or crisp food of the mouthfeel that is made of technique such as baking.Biscuit has that mouthfeel is loose, nutritious, moisture
Content is few, volume is light, be easy to packaging to carry and the advantages of shelf-stable.Biscuit various types, classify according to manufacturing process, main bag
Include tough biscuit, shortbread type biscuit, fermentation biscuit, half-fermented biscuit, crispbread, cookies, sandwich biscuits, wafer
Deng wherein to be referred to as grease and sugared content in hard biscuit, dough in the world relatively low, it is necessary to the tune of long period for tough biscuit
Powder is to form the dough that toughness is stronger, and its fragrance is simple and elegant, and quality is harder and crisp, and its cross section level is than more visible.
The content of the invention：
The technical problem that the present invention is intended to solve is to provide a kind of beautiful agaric tough biscuit of high-protein low-sugar and its preparation side
Method.
Technical scheme is described below.
A kind of beautiful agaric tough biscuit of high-protein low-sugar, is made, each composition is small by accounting for using following each composition as raw material
Flour percentage by weight is calculated as：Wheat flour, beautiful agaric residue 10%~50%, corn oil 5%~10%, butter 5%~10%,
Xylitol 10%~30%, PURE WHEY 1%~5%, starch 4%~6%, fresh egg 6%~10%, salt 0.3%~
0.5%th, leavening agent 0.5%~1%, appropriate amount of water.
It is preferred that beautiful agaric residue 20%~40%, PURE WHEY 2%~5%.
A kind of preparation method of the beautiful agaric tough biscuit of high-protein low-sugar, there is following steps,
(1) preparation of beautiful agaric residue：Beautiful agaric will be dried to crush, the beautiful auricularia auriculajudae powder that 60~200 mesh are made in screen cloth is crossed；Press
Take care of liquid mass ratio 1:20~80 ratio water soaks 8~16 hours, is again heated to 60~100 DEG C of water-baths and extracts 2~3h；Centrifugation
2~3h are extracted in extraction fluid and extraction residue, then 60~100 DEG C of water-baths, are extracted 2~3 times repeatedly altogether；Residue slurries are extracted to stir
Play the uniform rear making for biscuit；
(2) preparation of beautiful agaric tough biscuit：Raw material is weighed according to weight ratio, chicken is added after xylitol is dissolved with water
Egg, salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred,
Leavening agent is eventually adding, the dough with toughness is modulated into；Dough stands 10~20min, then cake Bear-grudge is made in compression molding；Baking
The beautiful agaric tough biscuit of high-protein low-sugar is made in cake Bear-grudge.The beautiful agaric tough biscuit of obtained high-protein low-sugar should be vacuumized
Packaging.
In the preparation of beautiful agaric residue, described dries beautiful agaric, can be under the conditions of 45 DEG C to beautiful agaric drying；Institute
The centrifugation stated, can be that 20min is centrifuged under the conditions of 6000r/min.
In the preparation of beautiful agaric tough biscuit, described compression molding, be by dough be pressed into 2~3mm thickness dough sheet,
Variously-shaped cake Bear-grudge is made using stamp.
In the preparation of beautiful agaric tough biscuit, described baking cake Bear-grudge, be 120~150 DEG C of face fire, the fire in a stove before fuel is added 160~
10~20min is toasted under the conditions of 180 DEG C.
The beautiful agaric tough biscuit of a kind of high-protein low-sugar of the present invention, due to using beautiful agaric residue as raw material, there is whey again
Albumen powder compatibility, therefore the biscuit prepared is the food of low sugar high protein, it is adaptable to general population consumes；Processing side of the invention
Method is simple and easy to apply, and product formula is scientific and reasonable, cost-effective, is the product that a beautiful agaric is comprehensively utilized, and is beautiful agaric
Processing and residue, which are utilized, opens up a Tiao Xin roads.A kind of beautiful agaric tough biscuit of high-protein low-sugar of the present invention can effectively change simultaneously
Kind function of intestinal canal, increases satiety, reduces food ration, prevents obesity；Blood-sugar content is reduced, diabetes are prevented and treated；Higher egg
Bai Hanliang can effectively improve the intake of protein, meet the nutritional need of human body.As can be seen here, high protein of the invention is low
Sugared jade agaric tough biscuit is a kind of bakery being worth with better nutritivity.
Embodiment
With reference to specific embodiment, the present invention is expanded on further.It should be understood that embodiment be merely to illustrate the present invention without
For limiting the scope of the present invention.Organoleptic attribute analysis, physical and chemical index analysis and the colony counting done to following embodiment
1~3 is shown in Table respectively.
Embodiment 1：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 60 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:40
Ratio soaked overnight, under 90 DEG C of water bath condition after heating extraction 2h, 20min is centrifuged under the conditions of 6000r/min, is collected respectively
Extract solution and extraction residue, merge extract solution and carry out the further extraction of polysaccharide and isolate and purify, collect extraction residual after extracting 2 times
Slag beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 40g, corn oil 10g, butter 10g, xylitol 20g, whey
Albumen powder 10g, starch 8g, egg 16g, salt 0.6g, leavening agent 1.0g, after with water, xylitol is fully dissolved add egg,
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, most
After add leavening agent, be modulated into the dough with certain toughness；
(2) stand：Dough need to stand 10min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 120 DEG C, 160 DEG C of bars of the fire in a stove before fuel is added
20min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 2：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 80 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:60
Ratio soaked overnight, under 90 DEG C of water bath condition after heating extraction 2h, 20min is centrifuged under the conditions of 6000r/min, is collected respectively
Extract solution and extraction residue, merge extract solution and carry out the further extraction of polysaccharide and isolate and purify, collect extraction residual after extracting 2 times
Slag beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 40g, corn oil 20g, butter 10g, xylitol 40g, whey
Albumen powder 6g, starch 12g, egg 20g, salt 0.8g, leavening agent 2.0g, after with water, xylitol is fully dissolved add egg,
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, most
After add leavening agent, be modulated into the dough with certain toughness；
(2) stand：Dough need to stand 15min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 120 DEG C, 160 DEG C of bars of the fire in a stove before fuel is added
20min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 3：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 100 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:
80 ratio soaked overnight, under 90 DEG C of water bath conditions after heating extraction 2h, centrifuges 20min, receives respectively under the conditions of 6000r/min
Collect extract solution and extract residue, extract solution is merged after extracting 2 times and carries out the further extraction of polysaccharide and isolates and purifies, collects and extracts
Residue beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 40g, corn oil 20g, butter 20g, xylitol 60g, whey
Albumen powder 4g, starch 8g, egg 16g, salt 1.0g, leavening agent 1.0g, add egg, food after xylitol is fully dissolved with water
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, finally
Leavening agent is added, the dough with certain toughness is modulated into；
(2) stand：Dough need to stand 20min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 120 DEG C, 160 DEG C of bars of the fire in a stove before fuel is added
20min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 4：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 120 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:
60 ratio soaked overnight, under 90 DEG C of water bath conditions after heating extraction 2h, centrifuges 20min, receives respectively under the conditions of 6000r/min
Collect extract solution and extract residue, extract solution is merged after extracting 2 times and carries out the further extraction of polysaccharide and isolates and purifies, collects and extracts
Residue beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 60g, corn oil 20g, butter 10g, xylitol 20g, whey
Albumen powder 4g, starch 12g, egg 20g, salt 0.6g, leavening agent 2.0g, after with water, xylitol is fully dissolved add egg,
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, most
After add leavening agent, be modulated into the dough with certain toughness；
(2) stand：Dough need to stand 10min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 120 DEG C, 160 DEG C of bars of the fire in a stove before fuel is added
20min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 5：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 200 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:
40 ratio soaked overnight, under 90 DEG C of water bath conditions after heating extraction 2h, centrifuges 20min, receives respectively under the conditions of 6000r/min
Collect extract solution and extract residue, extract solution is merged after extracting 2 times and carries out the further extraction of polysaccharide and isolates and purifies, collects and extracts
Residue beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 60g, corn oil 20g, butter 20g, xylitol 40g, whey
Albumen powder 10g, starch 8g, egg 16g, salt 0.8g, leavening agent 1.0g, after with water, xylitol is fully dissolved add egg,
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, most
After add leavening agent, be modulated into the dough with certain toughness；
(2) stand：Dough need to stand 15min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 120 DEG C, 160 DEG C of bars of the fire in a stove before fuel is added
20min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 6：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 80 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:80
Ratio soaked overnight, under 90 DEG C of water bath condition after heating extraction 2h, 20min is centrifuged under the conditions of 6000r/min, is collected respectively
Extract solution and extraction residue, merge extract solution and carry out the further extraction of polysaccharide and isolate and purify, collect extraction residual after extracting 2 times
Slag beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 60g, corn oil 10g, butter 10g, xylitol 60g, whey
Albumen powder 6g, starch 8g, egg 20g, salt 1.0g, leavening agent 2.0g, add egg, food after xylitol is fully dissolved with water
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, finally
Leavening agent is added, the dough with certain toughness is modulated into；
(2) stand：Dough need to stand 20min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 120 DEG C, 160 DEG C of bars of the fire in a stove before fuel is added
20min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 7：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 60 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:60
Ratio soaked overnight, under 90 DEG C of water bath condition after heating extraction 2h, 20min is centrifuged under the conditions of 6000r/min, is collected respectively
Extract solution and extraction residue, merge extract solution and carry out the further extraction of polysaccharide and isolate and purify, collect extraction residual after extracting 3 times
Slag beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 80g, corn oil 20g, butter 20g, xylitol 20g, whey
Albumen powder 6g, starch 12g, egg 16g, salt 0.6g, leavening agent 1.0g, after with water, xylitol is fully dissolved add egg,
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, most
After add leavening agent, be modulated into the dough with certain toughness；
(2) stand：Dough need to stand 10min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 150 DEG C, 180 DEG C of bars of the fire in a stove before fuel is added
15min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 8：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 80 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:80
Ratio soaked overnight, under 90 DEG C of water bath condition after heating extraction 2h, 20min is centrifuged under the conditions of 6000r/min, is collected respectively
Extract solution and extraction residue, merge extract solution and carry out the further extraction of polysaccharide and isolate and purify, collect extraction residual after extracting 2 times
Slag beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 80g, corn oil 10g, butter 10g, xylitol 40g, whey
Albumen powder 4g, starch 8g, egg 20g, salt 0.8g, leavening agent 2.0g, add egg, food after xylitol is fully dissolved with water
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, finally
Leavening agent is added, the dough with certain toughness is modulated into；
(2) stand：Dough need to stand 15min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 150 DEG C, 180 DEG C of bars of the fire in a stove before fuel is added
15min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 9：
The beautiful agaric tough biscuit of the high-protein low-sugar of the present embodiment is according to made from following formula and step：
The preparation of beautiful agaric residue：Choose free from admixture, without rotten beautiful agaric raw material, ten thousand are used after being dried under the conditions of 45 DEG C
Energy high speed disintegrator is crushed to powder, crosses 120 eye mesh screens and obtains beautiful agaric powder；Beautiful agaric powder is weighed, according to solid-liquid ratio 1:
40 ratio soaked overnight, under 90 DEG C of water bath conditions after heating extraction 2h, centrifuges 20min, receives respectively under the conditions of 6000r/min
Collect extract solution and extract residue, extract solution is merged after extracting 2 times and carries out the further extraction of polysaccharide and isolates and purifies, collects and extracts
Residue beats the uniform rear making for biscuit using refiner；
The preparation of high-protein low-sugar jade agaric tough biscuit：
And face (1)：Weigh wheat flour 200g, beautiful agaric residue 80g, corn oil 20g, butter 10g, xylitol 60g, whey
Albumen powder 10g, starch 12g, egg 16g, salt 1.0g, leavening agent 1.0g, after with water, xylitol is fully dissolved add egg,
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, most
After add leavening agent, be modulated into the dough with certain toughness；
(2) stand：Dough need to stand 20min；
(3) tabletting, shaping：Dough is pressed into the dough sheet of 2mm thickness, variously-shaped cake Bear-grudge is made using stamp；
(4) toast：Cake Bear-grudge spacing is uniformly placed in baking tray, baking box is put into, in face fiery 150 DEG C, 180 DEG C of bars of the fire in a stove before fuel is added
15min is toasted under part, the beautiful agaric tough biscuit of high-protein low-sugar is made；
(5) cool down, pack：It is cooled to after room temperature and carries out vacuumizing packaging.
Embodiment 10：To the analysis indexes and method of above-described embodiment product
(1) organoleptic attribute is analyzed：Enter in terms of to the form of product, color and luster, flavour and mouthfeel, impurity and overall acceptance
Organoleptic analysis is gone, the sensory evaluation of product is mainly completed in strict accordance with evaluation criterion by 12 classmates of Majors of Food.
The high-protein low-sugar of table 1 jade agaric tough biscuit organoleptic attribute index (4 points of systems)
Analyses Methods for Sensory Evaluation Results shows：Every score of high-protein low-sugar jade agaric tough biscuit is higher, 2.5 with
On, common sensation is had higher rating, and shows that product form of the present invention is complete, uniform color, with fragrance, free from extraneous odour, no greasy dirt, mouth
Sense is good, and popular acceptance level is preferable.
(2) physical and chemical index is analyzed：According to National Standard of the People's Republic of China, the protein (reference of product is analyzed
GB5009.5-2016), fat (with reference to GB5009.6-2016), ash content (with reference to GB5009.4-2016), total solids content with
And carbohydrate content, crude fiber content.
The high-protein low-sugar of table 2 jade agaric tough biscuit physical and chemical index
Physical and chemical index：The protein content of high-protein low-sugar jade agaric tough biscuit is higher to reach more than 5%；Total solid
Thing content reaches that more than 97%, i.e. moisture are below 3%, meets National Standard of the People's Republic of China (GB/T
20980-2007) desired plain edition tough biscuit moisture is not more than 4%.
(3) colony counting：Use total plate count, Escherichia coli, mould and the yeast in 3M colony counting piece analysis products
Bacterium number.
The high-protein low-sugar of table 3 jade agaric tough biscuit microbiological indicator
Microbiological indicator result shows：Total plate count, saccharomycete, mould and the coliform count of product of the present invention are below
The Limited Doses of microorganism in the biscuit that National Standard of the People's Republic of China (GB 7100-2015) requires.
Claims (6)
1. a kind of beautiful agaric tough biscuit of high-protein low-sugar, is made using following each composition as raw material, each composition is by accounting for wheat
Powder percentage by weight is calculated as：Wheat flour, corn oil 5%~10%, butter 5%~10%, xylitol 10%~30%, starch
4%~6%, fresh egg 6%~10%, salt 0.3%~0.5%, leavening agent 0.5%~1%, appropriate amount of water；It is characterized in that, composition
In have beautiful agaric residue 10%~50%, PURE WHEY 1%~5%.
2. the beautiful agaric tough biscuit of high-protein low-sugar according to claim 1, it is characterized in that, the beautiful agaric residue in composition
20%~40%, PURE WHEY 2%~5%.
3. a kind of preparation method of the beautiful agaric tough biscuit of the high-protein low-sugar of claim 1, there is following steps,
(1) preparation of beautiful agaric residue：Beautiful agaric will be dried to crush, the beautiful auricularia auriculajudae powder that 60~200 mesh are made in screen cloth is crossed；According to material
Liquid mass ratio 1:20~80 ratio water soaks 8~16 hours, is again heated to 60~100 DEG C of water-baths and extracts 2~3h；Centrifuge
2~3h are extracted in extract solution and extraction residue, then 60~100 DEG C of water-baths, are extracted 2~3 times repeatedly altogether；Residue slurries are extracted to beat
It is used for the making of biscuit after even；
(2) preparation of beautiful agaric tough biscuit：Raw material is weighed according to weight ratio, egg, food are added after xylitol is dissolved with water
Salt, PURE WHEY, starch, beautiful agaric residue, wheat flour are well mixed, and add corn oil and butter is stirred, finally
Leavening agent is added, the dough with toughness is modulated into；Dough stands 10~20min, then cake Bear-grudge is made in compression molding；Toast cake Bear-grudge
The beautiful agaric tough biscuit of high-protein low-sugar is made.The beautiful agaric tough biscuit of obtained high-protein low-sugar should carry out vacuumizing bag
Dress.
4. the preparation method of the beautiful agaric tough biscuit of high-protein low-sugar according to claim 3, it is characterized in that, in beautiful agaric
In the preparation of residue, described dries beautiful agaric, can be under the conditions of 45 DEG C to beautiful agaric drying；Described centrifugation, can
To be that 20min is centrifuged under the conditions of 6000r/min.
5. the preparation method of the beautiful agaric tough biscuit of high-protein low-sugar according to claim 3 or 4, it is characterized in that, in jade
In the preparation of agaric tough biscuit, described compression molding is made of that dough is pressed into the dough sheet of 2~3mm thickness, using stamp
Variously-shaped cake Bear-grudge.
6. the preparation method of the beautiful agaric tough biscuit of high-protein low-sugar according to claim 3 or 4, it is characterized in that, in jade
In the preparation of agaric tough biscuit, described baking cake Bear-grudge is dried under the conditions of 120~150 DEG C of face fire, 160~180 DEG C of the fire in a stove before fuel is added
Roasting 10~20min.
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