CN107156238A - A kind of mushroom biscuit and preparation method thereof - Google Patents
A kind of mushroom biscuit and preparation method thereof Download PDFInfo
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- CN107156238A CN107156238A CN201710417778.6A CN201710417778A CN107156238A CN 107156238 A CN107156238 A CN 107156238A CN 201710417778 A CN201710417778 A CN 201710417778A CN 107156238 A CN107156238 A CN 107156238A
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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
- A21D2/36—Vegetable material
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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
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a kind of mushroom biscuit and preparation method thereof, wherein mushroom biscuit includes the component of following parts by weight：40 60 parts of food fibre powder；48 parts of Gluten；0.5 1 parts of Agricus blazei；0.5 1 parts of dictyophora phalloidea；0.5 1 parts of bolete；0.5 1 parts of grifola frondosus；0.05 0.3 parts of beet fiber；0.1 0.5 parts of resistant dextrin；0.5 2 parts of egg yolk liquid；0.5 2 parts of egg；15 20 parts of sugar alcohol mixtures；12 16 parts of vegetable oil；12 parts of skimmed milk power；0.5 1 parts of raising agent；0.2 0.6 parts of flavor enhancement；Natural antiseptic agent 0.1 0.5.The advantage of mushroom biscuit in the present invention is：Sugar and fat content are low, the content of Blood Glucose and blood fat can be reduced, internal superabundant fats can be promoted to decompose after edible, obese people is helped to reach the effect of weight-reducing, there is prevention and obesity controlling to general population, be conducive to health, be particularly suitable for three high crowds and eat, health is good.
Description
Technical field
The present invention relates to food processing technology field, more specifically, it relates to a kind of mushroom biscuit and preparation method thereof.
Background technology
Three height are hyperglycaemia, high fat of blood, hypertension, and regular incidence is in mid-aged population, and with the severe change of environment, three is high
Disease starts to occur in population of adolescent, seriously annoyings the life of people.Nowadays clinically the treatment curative effect high to three has
Limit, the three high patients often very note with greater need in terms of habits and customs, diet.Weight-reducing is most of Mies ten
Divide concern, most of Mies and other people for needing fat-reducing or focusing on health care, also increasingly focus on diet
Nutrition, health.
Existing biscuit is very high for the content for meeting sugar and grease in the taste of people, biscuit, and eating excessively can also be right
It is healthy to cause certain adverse effect, especially hyperglycaemia and people with hyperlipidemia.
It is, therefore, desirable to provide a kind of new scheme solves the above problems.
The content of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of sugar and fat content is low, favorably
In the mushroom biscuit of health.
To achieve the above object one, the invention provides following technical scheme：
A kind of mushroom biscuit, includes the component of following parts by weight：
40-60 parts of food fibre powder；
4-8 parts of Gluten；
0.5-1 parts of Agricus blazei；
0.5-1 parts of dictyophora phalloidea；
0.5-1 parts of bolete；
0.5-1 parts of grifola frondosus；
0.05-0.3 parts of beet fiber；
0.1-0.5 parts of resistant dextrin；
0.5-2 parts of egg yolk liquid；
0.5-2 parts of egg；
15-20 parts of sugar alcohol mixtures；
12-16 parts of vegetable oil；
1-2 parts of skimmed milk power；
0.5-1 parts of raising agent；
0.2-0.6 parts of flavor enhancement；
Natural antiseptic agent 0.1-0.5.
Using above-mentioned technical proposal, the lipid composition of Agricus blazei fructification is main based on linoleic acid, oleic acid, stearic acid.
Oleic acid can adjust the water of HDL HDL in the ratio of high and low density lipoprotein-cholesterol in human plasma, increase human body
Gentle reduction low-density lipoprotein LDL levels, so as to prevent body's cholesterol excessive.Linoleic acid can reduce blood cholesterol levels, with
Cholesterol metabolic in oleic acid synergic adjustment human body.
Fat and sugar content is low in dictyophora phalloidea, also containing abundant dietary fiber, can enough reduce the accumulation of Abdominal Wall Fat, have
Obvious lowering blood pressure and blood fat, hypoglycemic effect.Dictyophora phalloidea, which also has in special anti-corrosion function, biscuit, adds dictyophora phalloidea, preserves
Time is longer and will not be putrid and deteriorated.Containing abundant polysaccharide in bolete, the monose of composition speciosus polysaccharide have glucose,
Galactolipin, mannose, xylose and fucose, can reduce the blood glucose in blood of human body.The sweet teas such as white sugar, sucrose are replaced using sugar alcohol
Taste agent, will not cause blood glucose rise, not stimulate insulin secretion, intake of the reduction human body to sugar.Due to its in vivo not by
Digest and assimilate, do not produce heat, the heat of reduction human body intake.
Beet fiber is extracted from beet juice, and total dietary fiber is up to more than 74%, wherein water-soluble fine
Dimension accounts for 24%, beet fiber due to colloid Forming ability and higher retentiveness be easy to other food mixed edibles, for cake
During the flour product such as dry, grease amount can reduce 15%-20%, reduce the intake of body fat.
Water-soluble dietary fiber has very strong water absorption and swelling performance, and swelling volume and weight increase 10-15 times after water suction,
The satiety of people can be increased, heat will not be provided again and avoid heat energy excessively raw and cause building up for body fat, be conducive to
Health weight reducing.Water-soluble fibre can form a kind of mucous membrane in stomach and intestine, slow down the process of assimilating of food, so as to reduce blood
Sugar level.Insulin sensitivity is strengthened in addition, dietary fiber has, improves the adjustment effect of insulin in blood, people is improved
The resistance to sugared degree of body, is conducive to the treatment and rehabilitation of diabetes.
Cholesterol in liver can be transformed into cholic acid, and fat can be helped digest by reaching small intestine, and then cholic acid can return to liver
Change generating cholesterol again, surround cholic acid because water-soluble fibre can form colloid substance in small intestine, cholic acid just can not pass through
Small intestine intestinal wall, which is absorbed, returns liver, but is excreted by alimentary canal.Then, needed when enteral food carries out digestion again
When wanting cholic acid, liver can only supplement the cholic acid of consumption by absorbing the cholesterol in blood, so as to reduce the cholesterol in blood.
Dietary fiber in grifola frondosus can reduce insulin resistance, and enhancing human body contributes to the susceptibility of insulin
Blood glucose is controlled, suppresses fat cell accumulation, reduces blood pressure.
Resistant dextrin except the fiber content of food can be increased, also with provide heat it is lasting the characteristics of.Take in resistance paste
Essence can cause hypoglycemia (glucose response=25) and blood insulin to react (insulin response=13).Therefore as slow release
The carbohydrate of energy, it can partially or completely replace other carbohydrate, it helps postpone producing again for hunger
It is raw, the intake of human body sugar and fat is reduced, is conducive to fat-reducing.
More preferably：The mushroom biscuit also includes asparagus, white fungus, mushroom, black fungus, Cordyceps militaris, described
Asparagus, white fungus, mushroom, black fungus, the weight ratio of Cordyceps militaris are (0.2-0.8)：(0.2-0.8)：(0.2-0.8)：(0.2-
0.8)：(0.2-0.8).
Using above-mentioned technical proposal, abundant dietary fiber is also contained in asparagus, mushroom, it is often edible to reduce blood
In cholesterol, atherosclerosis is all effective to preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes.Mushroom also contains
There is composition-Eritadenine of reduction blood fat.
Cordyceps sinensis polysaccharide is a family macromolecule compound, and content is 4~10% in Cordyceps militaris, is content highest in Cordyceps militaris
Primary pharmacological activity material.Cordyceps sinensis polysaccharide has multiple biological activities function, being capable of hypoglycemic, reducing blood lipid.Black fungus, white fungus
In containing the polysaccharide such as xylose, the blood glucose in blood of human body can be reduced.
More preferably：The food fibre powder includes buckwheat, oatmeal, corn flour, the buckwheat, oat
Powder, the weight ratio of corn flour are (23-33)：(10-15)：(7-12).
Using above-mentioned technical proposal, containing abundant lysine composition in buckwheat, the trace element such as iron, manganese, zinc compares one
As cereal enrich, and be 10 times of general refined rice containing abundant dietary fiber.Buckwheat contain abundant vitamin E and
Soluble dietary fiber, while also containing nicotinic acid and rutin (rutin), rutin has reduction human body blood fat and cholesterol, softening blood
Pipe, protection eyesight and the effect for preventing cerebrovascular hemorrhage.The nicotinic acid composition that buckwheat contains can promote the metabolism of body, enhancing
Detoxification ability, the effect also with expansion thin vessels and reduction blood cholesterol levels.Buckwheat contains abundant magnesium, and human body can be promoted fine
Fibrillarin dissolves, and distends the blood vessels, and suppresses the formation of sludged blood, and the effect with embolism resistance is also beneficial to reduction serum courage and consolidated
Alcohol.
Water-soluble fibre and β-polydextrose in oatmeal can reduce T-CHOL and low-density lipoprotein in blood
The amount of white cholesterol, to reduce the risk of developing cardiovascular diseases.Oat has very high nutritive value, must except containing human body
Beyond the eight kinds of amino acid needed, also containing a variety of unrighted acids, especially containing abundant linoleic acid.Oat is dredging blood
The bodyguard of pipe, it can wash the lipid accumulated on artery wall off, and can increase the excretion of cholic acid.Water-soluble fibre has flat
The effect that slow blood glucose after meal rises, so helping what patient of diabetes control blood glucose.Diabetic can delay carbon aquation after taking
The absorption of compound, the level for reducing postprandial blood sugar glucose.Taking simultaneously has stronger satiety after oatmeal, reduce patient
Snack number of times, beneficial to the control of blood glucose.
The fat of corn, P elements, the content of vitamin B2 are occupied first of cereal.Contain linoleic acid and dimension in maize flour
Raw element E, can make one internal cholesterol levels reduction, so as to reduce the generation of artery sclerosis.Calcic, irony are more in maize flour,
Hypertension, coronary heart disease can be prevented.The nutrition and conditioning functions of corn has been fully retained in maize flour, and improves buckwheat, swallow
The bad and stodgy shortcoming of the coarse food grain pastries mouthfeel such as wheat.
More preferably：The vegetable oil include palm oil, corn oil, sunflower oil, grape-kernel oil in one kind or
It is a variety of.
Using above-mentioned technical proposal, palm oil, corn oil, sunflower oil, grape-kernel oil contain abundant linoleic acid, oleic acid
Deng unrighted acid, oleic acid can adjust highly dense in the ratio of high and low density lipoprotein-cholesterol in human plasma, increase human body
Lipoprotein HDL level and reduction low-density lipoprotein LDL levels is spent, so as to prevent body's cholesterol excessive.Linoleic acid can drop
Cholesterol metabolic in low blood cholesterol levels, with oleic acid synergic adjustment human body.
More preferably：The sugar alcohol mixtures include maltitol, FOS, the maltitol, oligomeric fruit
The weight ratio of sugar is (15-18)：(0.01-0.015).
Using above-mentioned technical proposal, maltitol is to reduce the disaccharide alcohol being made by maltose is hydrogenated, maltitol
Sugariness is the 85%~95% of sucrose.It can not almost be decomposed completely for saliva, gastric juice, small goldbeater's skin enzyme etc. in vivo, it is difficult to digest
Absorb, calorific value is only the 5% of sucrose, the secretion of insulin is not stimulated, blood glucose value rises few.
Because FOS can not directly be digested and assimilated by human body, it can only be absorbed by enteric bacteria, therefore its calorific value is low,
Obesity will not be caused, also have antiobesity action indirectly, can also reduce cholesterol in serum and the content of triglycerides.
More preferably：The mushroom biscuit also includes 0.1-0.4 parts of konjaku flour.
Using above-mentioned technical proposal, the glucomannan contained in konjaku is a kind of high-molecular compound, with very strong suction
Aqueous, volume is inflatable 80-100 times after water suction, can be produced satiety with appetite-suppressing, decline food-intake.And courage can be adsorbed
Sterol and bile acid, konjaku also contain soluble dietary fiber, and this fiber is very effective to suppressing postprandial blood sugar rise, is used as one
Soluble dietary fiber is planted, a kind of protective layer can be formed in food surrounding, so as to prevent digestive ferment from being had an effect with food.Can
To delay or prevent cholesterol, the absorption of the nutriment such as monose, so that the synthesis of fat and acid in vivo is reduced.
More preferably：The natural antiseptic agent includes apple polyphenol, nucleoprotamine, the apple polyphenol, milt egg
White weight ratio is (0.05-0.25)：(0.05-0.25).
Using above-mentioned technical proposal, apple polyphenol is the common name of contained polyatomic phenol material in apple, polyatomic phenol material
Be widely present among fruit and vegetable, due to apple polyphenol have antioxidation, smelly eliminating effect, it is fresh-keeping, protect perfume, color protection, prevent
Only vitamin loss etc. is acted on, and can prevent Cookie quality deterioration.
Nucleoprotamine shows very strong bacteriostasis in neutral and alkaline medium, and has higher heat endurance,
Heat still active under the conditions of 210 DEG C, while scope of restraining fungi and food antiseptic scope are relatively wide, it is to hay bacillus, gemma
Bacillus, Lactobacillus casei, lactobacillus plantarum, lactic acid bacteria, mould, bud, which embrace thermoduric bacteria and gram-positive bacteria etc., stronger suppression
Make and use.It is harmless because its is tasteless, odorless, thus usage amount is unrestricted, coordinates with apple polyphenol and dictyophora phalloidea
Use, be not only remarkably improved its biscuit quality and shelf-life, also help health.
More preferably：The flavor enhancement includes edible salt, flavoring essence, curry powder, the edible salt, edible perfume
Essence, curry powder weight ratio are (0.05-0.15)：(0.05-15)：(0.1-0.3).
Using above-mentioned technical proposal, strengthen the taste and flavor of biscuit by curry powder, essence etc..
The purpose of the present invention two is to provide a kind of preparation method of mushroom biscuit, biscuit sugar and fat made from this method
Content is low, is conducive to health.
To achieve the above object two, the invention provides following technical scheme：
A kind of preparation method of mushroom biscuit, comprises the following steps：
Step 1, by buckwheat, oatmeal, corn flour, Gluten, Agricus blazei, dictyophora phalloidea, asparagus, white fungus, bolete, mushroom,
Black fungus, grifola frondosus, Cordyceps militaris are sufficiently mixed, and form the first mixture；
Step 2, beet fiber, curry powder, konjaku flour, resistant dextrin, apple polyphenol, nucleoprotamine are sufficiently mixed, form the
Two mixtures；
Step 3, the second mixture obtained in step 2 is added in the first mixture obtained in step 1, be sufficiently mixed, shape
Into the 3rd mixture；
Step 4, egg yolk liquid, egg are dismissed and are gradually added maltitol after uniform high-speed stirred to bulk body, it is oligomeric
Fructose, vegetable oil stir, and are sufficiently mixed, and form the 4th mixture；
Step 5, skimmed milk power is dissolved with warm water, adds in the 4th mixture that step 4 is obtained, be well mixed, form the 5th
Mixture；
Step 6, raising agent, salt, flavoring essence, appropriate water are sufficiently mixed, form the 6th mixture；
Step 7, the 6th mixture step 6 obtained is added in the 5th mixture that step 5 is obtained, and is sufficiently mixed, and forms the
Seven mixtures；
Step 8, the 7th mixture obtained in step 7 is added in the 3rd mixture that step 3 is obtained, be sufficiently mixed, shape
Into dough, routinely the shaping of biscuit forming method obtains semi-finished product to dough；
Step 9, the semi-finished product being molded in step 8 bakee and obtain finished product；
Step 10, packed after the finished product obtained in step 9 is cooled down.
Using above-mentioned technical proposal, because protein content is low in the food fibre powders such as buckwheat, oatmeal, corn flour,
It is difficult to form dough, egg and egg yolk liquid can form structure fine and close, netted, full of elasticity, abundant with food fibre powder
After mixing, formation structure is fine and smooth, uniform dough.
More preferably：The stoving temperature interval is divided into the firstth area, the secondth area, the 3rd area, and first area's temperature is
210-230 DEG C, second area's temperature is 220-240 DEG C, and the 3rd area's temperature is 150-170 DEG C, and baking total time is 5-6min, is bakeed
Finished product is obtained after maturation.
Using above-mentioned technical proposal, dough is by bakeing when by the firstth area, and raising agent is a large amount of because being produced by thermal decomposition
Gas, makes dough rise to form soft porous structure.Dough continues through the secondth area, makes dough maturity.During by 3rd areas,
Consolidate the color that dough is formed when bakeing ripe.
In summary, the invention has the advantages that：White sugar, sucrose etc. are replaced using maltitol, FOS
Sweetener, intake of the reduction human body to sugar.Polysaccharide in bolete, mushroom, Cordyceps militaris, black fungus, white fungus, can reduce people
Blood glucose in body blood, improves the blood sugar decreasing effect of mushroom biscuit in the application.
In buckwheat, oatmeal, corn flour, dictyophora phalloidea, beet fiber, resistant dextrin, grifola frondosus, konjaku, asparagus, mushroom
Containing abundant dietary fiber, strengthen satiety, reduce hunger frequency, the intake of human body sugar and fat is reduced, so as to help
Help obese people to reach the effect of weight-reducing, there is prevention and obesity controlling to general population, and will not be to people
Body is damaged.Dietary fiber can wash the lipid accumulated on artery wall off, can increase the excretion of cholic acid after using cooperatively, subtract
The content of few Blood Cholesterol.
Containing abundant oleic acid and linoleic acid in Agricus blazei, vegetable oil, oatmeal, corn flour, oleic acid can adjust human body blood
The ratio of high and low density lipoprotein-cholesterol in slurry, linoleic acid can reduce blood cholesterol levels, in oleic acid synergic adjustment human body
Cholesterol metabolic, is conducive to health.When being used cooperatively with beet fiber, due to beet fiber colloid Forming ability and compared with
High retentiveness so that vegetable oil consumption can reduce 15%-20%, reduces the intake of body fat, strengthens the effect of fat-reducing,
Be conducive to health.
Embodiment
With reference to embodiment, the present invention will be described in detail.
Embodiment 1：
As shown in table 1, and acquisition is made by the steps in a kind of mushroom biscuit, each component and its corresponding parts by weight：
Step 1, by buckwheat, oatmeal, corn flour, Gluten, Agricus blazei, dictyophora phalloidea, asparagus, white fungus, bolete, mushroom,
Black fungus, grifola frondosus, Cordyceps militaris are sufficiently mixed, and form the first mixture；
Step 2, beet fiber, curry powder, konjaku flour, resistant dextrin, apple polyphenol, nucleoprotamine are sufficiently mixed, form the
Two mixtures；
Step 3, the second mixture obtained in step 2 is added in the first mixture obtained in step 1, be sufficiently mixed, shape
Into the 3rd mixture；
Step 4, egg yolk liquid, egg are dismissed and are gradually added maltitol after uniform high-speed stirred to bulk body, it is oligomeric
Fructose, vegetable oil stir, and are sufficiently mixed, and form the 4th mixture；
Step 5, skimmed milk power is dissolved with warm water, adds in the 4th mixture that step 4 is obtained, be well mixed, form the 5th
Mixture；
Step 6, raising agent, salt, flavoring essence, appropriate water are sufficiently mixed, form the 6th mixture；
Step 7, the 6th mixture step 6 obtained is added in the 5th mixture that step 5 is obtained, and is sufficiently mixed, and forms the
Seven mixtures；
Step 8, the 7th mixture obtained in step 7 is added in the 3rd mixture that step 3 is obtained, be sufficiently mixed, shape
Into dough, routinely the shaping of biscuit forming method obtains semi-finished product to dough；
Step 9, the semi-finished product being molded in step 8 are bakeed, stoving temperature interval is divided into the firstth area, the secondth area, the 3rd area,
First area's temperature is 220 DEG C, and second area's temperature is 230 DEG C, and the 3rd area's temperature is 160 DEG C, and baking total time is 5-6min, is bakeed
Finished product is obtained after maturation；
Step 10, it is the finished product obtained in step 9 is air-cooled to packaging after normal temperature by blower fan.
Vegetable oil in above-mentioned steps 4 uses the raising agent in palm oil, above-mentioned steps 6 to be ammonium hydrogen carbonate and bicarbonate
Sodium.
Each component and its parts by weight in the embodiment 1-6 of table 1
Embodiment 2-6：A kind of mushroom biscuit, is with the difference of embodiment 1, and each component and its corresponding parts by weight are such as
Shown in table 1.
Embodiment 7-20：A kind of mushroom biscuit, is with the difference of embodiment 6, each component and its corresponding weight
Number is as shown in table 2.
Each component and its parts by weight in the embodiment 7-20 of table 2
Embodiment 21：A kind of mushroom biscuit, is that vegetable oil uses soybean oil with the difference of embodiment 7.
Embodiment 22：A kind of mushroom biscuit, is that vegetable oil uses corn oil with the difference of embodiment 7.
Embodiment 23：A kind of mushroom biscuit, is that vegetable oil uses sunflower oil with the difference of embodiment 7.
Embodiment 24：A kind of mushroom biscuit, is that vegetable oil uses grape-kernel oil with the difference of embodiment 7.
Embodiment 25-39：A kind of mushroom biscuit, is with the difference of embodiment 7, each component and its corresponding weight
Number is as shown in table 3.
Each component and its parts by weight in the embodiment 25-39 of table 3
Embodiment 40：A kind of mushroom biscuit, is with the difference of embodiment 7, and first area's temperature is 230 DEG C in step 9, the
Two area's temperature are 240 DEG C, and the 3rd area's temperature is 170 DEG C.
Embodiment 41：A kind of mushroom biscuit, is with the difference of embodiment 7, and first area's temperature is 210 in step 9
DEG C, second area's temperature is 220 DEG C, and the 3rd area's temperature is 150 DEG C.
Comparative example 1：A kind of mushroom biscuit, is with the difference of embodiment 7, and buckwheat, oatmeal, corn flour are replaced
The flour of parts by weight such as it is changed to.
Comparative example 2：A kind of mushroom biscuit, is with the difference of embodiment 7, without Agricus blazei, bamboo in step 1
Sweet-smelling grass, bolete, grifola frondosus.
Comparative example 3：A kind of mushroom biscuit, is with the difference of embodiment 7, without dictyophora phalloidea, beef liver in step 1
Bacterium, grifola frondosus.
Comparative example 4：A kind of mushroom biscuit, is with the difference of embodiment 7, without bolete, ash tree in step 1
Flower.
Comparative example 5：A kind of mushroom biscuit, is with the difference of embodiment 7, without grifola frondosus in step 1.
Comparative example 6：A kind of mushroom biscuit, is with the difference of embodiment 7, without beet fiber in step 2.
Comparative example 7：A kind of mushroom biscuit, is with the difference of embodiment 7, without resistant dextrin in step 2.
Comparative example 8：A kind of mushroom biscuit, is with the difference of embodiment 7, and maltitol is replaced with etc. into parts by weight
Several sucrose.
Comparative example 9：A kind of mushroom biscuit, is with the difference of embodiment 7, palm oil is replaced with into animal oil.
Comparative example 10：A kind of mushroom biscuit, is with the difference of embodiment 7, natural antiseptic agent is replaced with into sorb
Sour potassium.
Comparative example 11：A kind of mushroom biscuit, is with the difference of embodiment 7, by the buckwheat of corresponding parts by weight,
Gluten, Agricus blazei, dictyophora phalloidea, bolete, grifola frondosus, beet fiber, resistant dextrin, egg yolk liquid, egg, maltose
Alcohol, vegetable oil, skimmed milk power, ammonium hydrogen carbonate, sodium acid carbonate, edible salt, apple polyphenol are well mixed, and are sent into after forming dough
The shaping of type machine obtains semi-finished product, and semi-finished product progress baking formed into finished product, and finished product is air-cooled to being packed after normal temperature by blower fan.
Test a blood sugar test
Test specimen：Using the low-sugar low-fat biscuit obtained in embodiment 1-20 and embodiment 25-31 as test specimen 1-27,
Using the low-sugar low-fat biscuit obtained in comparative example 1-8 as control sample 1-8.
Test method：3500 body weight are randomly selected in 55~75kg high blood glucoses (6.1~7.0mmol/ of fasting blood sugar
L, after the meal 2 7.8~11.1mmol/L of hours blood glucose value) volunteer the effect of this product is tested.35 groups are equally divided into,
1st group to the 27th group takes test specimen 1-27 respectively, and 28-35 groups take control sample 1-8 respectively, replaces breakfast to eat daily,
Lunch and dinner normal diet.The edible low-sugar low-fat biscuit of everyone breakfast is 70~80g.Test period is 2 months, often
The individual month blood sugar effects to volunteer are tested, and record data, calculate blood glucose rate of descent (%), give up every group of maximum 5
5 values of individual value and minimum, it is remaining to take its average value.
Result of the test：The blood glucose mean decrease of volunteer's 1-35 groups is as shown in table 4.As shown in Table 4, using control sample
1-8 volunteer, fasting blood-glucose and postprandial blood sugar rate of descent are much smaller than the volunteer using test specimen 1-27, illustrate the application
Middle buckwheat, oatmeal, corn flour, dictyophora phalloidea, bolete, beet fiber, grifola frondosus, resistant dextrin, maltitol, FOS
Using cooperatively for each component, can reduce the blood glucose value in high blood glucose crowd.Particularly with the addition of asparagus, white fungus, mushroom, black
After one or more in agaric, Cordyceps militaris, konjaku flour, Blood Glucose value rate of descent becomes apparent, and is conducive to human body to be good for
Health.
The 1-35 group blood sugar test data of table 4
Test the experiment of two blood fat
Test specimen：Using the mushroom biscuit obtained in embodiment 1-24,28-31,36-41 as test specimen 1-34, use
The mushroom biscuit obtained in comparative example 1-7 and comparative example 9 is as control sample 1-8.
Test method：(T-CHOL is more than 5.7mmol/L to 4200 Hyperlipidemias of random selection, and triglycerides is more than
Volunteer 1.7mmol/L), is randomly divided into 42 groups, and the 1st group to the 34th group takes test specimen 1-34,35-42 groups difference respectively
Control sample 1-8 is taken, replaces breakfast to eat daily, lunch and dinner normal diet.The edible mushroom biscuit of everyone breakfast
For 70~80g.Test period is 2 months, the content (mmol/L) of T-CHOL is tested in volunteer blood after two months and sweet
The content (mmol/L) of oily three esters, and record change Value Data, the test value of the test value of changing value=two months ago-after two months,
Give up every group 5 values of maximum and 5 values of minimum, it is remaining to take its average value.
Result of the test：The test data of the volunteer of 1-42 groups is as shown in table 5.As shown in Table 5, using control sample 1-8
Volunteer's T-CHOL and triglycerides changing value be much smaller than volunteer using test specimen 1-34, illustrate buckwheat in the application
Flour, oatmeal, corn flour, dictyophora phalloidea, beet fiber, resistant dextrin, grifola frondosus are used cooperatively, and can not only reduce blood fat inclined
Total cholesterol level in high crowd, while the content of triglycerides in blood of human body can also be reduced, particularly with the addition of
After konjaku flour, asparagus, mushroom, T-CHOL and triglycerides changing value in blood become apparent, and are conducive to human body to be good for
Health.
The 1-42 group blood fat test datas of table 5
Test the experiment of three shelf-lifves
Test specimen：The mushroom biscuit obtained in Example 1-7 and embodiment 32-35 takes contrast as test specimen 1-11
The mushroom biscuit obtained in example 10 and comparative example 11 is as control sample 1-2.
Test method：Test specimen 1-11, control sample 1-2 are grouped and numbering 1-13 respectively, every group takes 100 samples
Product are tracked monitoring, record its rotten time, i.e. shelf life, give up every group 5 values of maximum and 5 values of minimum,
It is remaining to take its average value.
Result of the test：Test specimen 1-11, control sample 1-2 shelf life average it is as shown in table 6.As shown in Table 6, test
Sample 1-6 shelf life averages are longer than test specimen 7-11 shelf life average, and test specimen 1-6 shelf life average is considerably longer than
The shelf life average of test specimen 7 and control sample 1-2, illustrates that nucleoprotamine, apple polyphenol and dictyophora phalloidea use cooperatively, not only
Its biscuit quality and shelf-life are remarkably improved, health is also helped.
The test specimen 1-11 of table 6 and control sample 1-2 shelf life average
| Sample group number | Shelf life average (my god) |
| 1 | 445 |
| 2 | 424 |
| 3 | 443 |
| 4 | 432 |
| 5 | 428 |
| 6 | 455 |
| 7 | 380 |
| 8 | 391 |
| 9 | 395 |
| 10 | 406 |
| 11 | 408 |
| 12 | 303 |
| 13 | 315 |
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-described embodiment,
All technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
For those of ordinary skill, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of mushroom biscuit, it is characterised in that include the component of following parts by weight：
40-60 parts of food fibre powder；
4-8 parts of Gluten；
0.5-1 parts of Agricus blazei；
0.5-1 parts of dictyophora phalloidea；
0.5-1 parts of bolete；
0.5-1 parts of grifola frondosus；
0.05-0.3 parts of beet fiber；
0.1-0.5 parts of resistant dextrin；
0.5-2 parts of egg yolk liquid；
0.5-2 parts of egg；
15-20 parts of sugar alcohol mixtures；
12-16 parts of vegetable oil；
1-2 parts of skimmed milk power；
0.5-1 parts of raising agent；
0.2-0.6 parts of flavor enhancement；
Natural antiseptic agent 0.1-0.5.
2. mushroom biscuit according to claim 1, it is characterised in that the mushroom biscuit also include asparagus, white fungus,
Mushroom, black fungus, Cordyceps militaris, the asparagus, white fungus, mushroom, black fungus, the weight ratio of Cordyceps militaris are (0.2-0.8)：
(0.2-0.8)：(0.2-0.8)：(0.2-0.8)：(0.2-0.8).
3. mushroom biscuit according to claim 1, it is characterised in that the food fibre powder include buckwheat, oatmeal,
Corn flour, the buckwheat, oatmeal, the weight ratio of corn flour are (23-33)：(10-15)：(7-12).
4. mushroom biscuit according to claim 1, it is characterised in that the vegetable oil includes palm oil, corn oil, sunflower
One or more in seed oil, grape-kernel oil.
5. mushroom biscuit according to claim 1, it is characterised in that the sugar alcohol mixtures include maltitol, oligomeric
Fructose, the maltitol, the weight ratio of FOS are (15-18)：(0.01-0.015).
6. mushroom biscuit according to claim 1, it is characterised in that the mushroom biscuit also includes konjaku flour 0.1-
0.4 part.
7. mushroom biscuit according to claim 1, it is characterised in that the natural antiseptic agent includes apple polyphenol, milt
Albumen, the apple polyphenol, the weight ratio of nucleoprotamine are (0.05-0.25)：(0.05-0.25).
8. mushroom biscuit according to claim 1, it is characterised in that the flavor enhancement includes edible salt, flavoring essence, coffee
Curry powder, the edible salt, flavoring essence, curry powder weight ratio are (0.05-0.15)：(0.05-15)：(0.1-0.3).
9. a kind of preparation method of mushroom biscuit, it is characterised in that comprise the following steps：
Step 1, by buckwheat, oatmeal, corn flour, Gluten, Agricus blazei, dictyophora phalloidea, asparagus, white fungus, bolete, mushroom,
Black fungus, grifola frondosus, Cordyceps militaris are sufficiently mixed, and form the first mixture；
Step 2, beet fiber, curry powder, konjaku flour, resistant dextrin, apple polyphenol, nucleoprotamine are sufficiently mixed, form the
Two mixtures；
Step 3, the second mixture obtained in step 2 is added in the first mixture obtained in step 1, be sufficiently mixed, shape
Into the 3rd mixture；
Step 4, egg yolk liquid, egg are dismissed and are gradually added maltitol after uniform high-speed stirred to bulk body, it is oligomeric
Fructose, vegetable oil stir, and are sufficiently mixed, and form the 4th mixture；
Step 5, skimmed milk power is dissolved with warm water, adds in the 4th mixture that step 4 is obtained, be well mixed, form the 5th
Mixture；
Step 6, raising agent, salt, flavoring essence, appropriate water are sufficiently mixed, form the 6th mixture；
Step 7, the 6th mixture step 6 obtained is added in the 5th mixture that step 5 is obtained, and is sufficiently mixed, and forms the
Seven mixtures；
Step 8, the 7th mixture obtained in step 7 is added in the 3rd mixture that step 3 is obtained, be sufficiently mixed, shape
Into dough, routinely the shaping of biscuit forming method obtains semi-finished product to dough；
Step 9, the semi-finished product being molded in step 8 bakee and obtain finished product；
Step 10, packed after the finished product obtained in step 9 is cooled down.
10. the preparation method of mushroom biscuit according to claim 9, it is characterised in that the stoving temperature interval is divided into
Firstth area, the secondth area, the 3rd area, first area's temperature are 210-230 DEG C, and second area's temperature is 220-240 DEG C, and the 3rd area's temperature is
150-170 DEG C, baking total time is 5-6min, and finished product is obtained after bakeing maturation.
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| CN108850078A (en) * | 2018-08-01 | 2018-11-23 | 江南大学 | A kind of bakery containing glutamine-bound peptides |
| CN113207930A (en) * | 2021-06-16 | 2021-08-06 | 成都大学 | Bamboo fungus and buckwheat biscuit product and preparation method thereof |
| WO2022023795A1 (en) * | 2020-07-30 | 2022-02-03 | Food For Future S.R.L. Società Benefit | Nutraceutical flour |
| CN114642222A (en) * | 2020-12-02 | 2022-06-21 | 上海大山合菌物科技股份有限公司 | Low-carbon water biscuit and preparation method thereof |
| CN115444017A (en) * | 2022-09-21 | 2022-12-09 | 福建农林大学 | Low-calorie composite nutritional meal replacement biscuit containing olive mushrooms and preparation method of biscuit |
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Application publication date: 20170915 |