CN107212043A - A kind of preparation method for aiding in alleviating the matsutake cookies of organism fatigue - Google Patents
A kind of preparation method for aiding in alleviating the matsutake cookies of organism fatigue Download PDFInfo
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- CN107212043A CN107212043A CN201710666449.5A CN201710666449A CN107212043A CN 107212043 A CN107212043 A CN 107212043A CN 201710666449 A CN201710666449 A CN 201710666449A CN 107212043 A CN107212043 A CN 107212043A
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- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 82
- 235000014510 cooky Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 8
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 4
- 238000001125 extrusion Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 150000008163 sugars Chemical class 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract 2
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 125000003118 aryl group Chemical group 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000015895 biscuits Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 241000699666 Mus <mouse, genus> Species 0.000 description 8
- 210000002966 serum Anatomy 0.000 description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 6
- 238000010586 diagram Methods 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 230000009182 swimming Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 230000002929 anti-fatigue Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000003304 gavage Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000009401 outcrossing Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 241001088563 Trichotoma Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- NMRPBPVERJPACX-UHFFFAOYSA-N octan-3-ol Chemical class CCCCCC(O)CC NMRPBPVERJPACX-UHFFFAOYSA-N 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- General Health & Medical Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of preparation method for aiding in alleviating the matsutake cookies of organism fatigue, from fresh wild matsutake, cut into slices after cleaning, it is subsequently placed in ultra low temperature freezer and carries out quick-frozen, taking-up after freezing completely, then carries out vacuum freeze drying, dry and stop after being less than 5% to moisture, pulverization process is carried out after taking-up, is then sieved, matsutake powder is obtained；Take 130 150 parts of butter, stirred after thaw at RT, add 80 90 portions of soft white sugars, stirring to one times of volumetric expansion, add 75 85 portions of egg pulps, stirring is complete to emulsifying, and then adds 5 30 parts of matsutake powder, 170 200 parts of weak strength flours, 28 portions of milk powder and 15 portions of salt, and mixing is stirred evenly into after batter, load piping bag, the extrusion forming in baking tray, is finally placed in baking box and is bakeed, and cooling is taken out after the completion of baking.The biscuit is nutritious, in good taste, can be applicable crowd extensive with fatigue-relieving, offer energy.
Description
Technical field
The present invention relates to a kind of preparation method of cookies, especially a kind of preparation method of matsutake cookies, category
In food processing technology field.
Background technology
With the quickening of modern life rhythm, the raising of quality of the life, people are not only for the pursuit of leisure food
It is convenient and swift, it is often more important that nutrient health.Therefore, functionality leisure food just arises at the historic moment.It is fast with mushroom industry
Speed development, the new diet structure " the plain bacterium of a meat or fish one " that the World Health Organization (WHO) advocates progressively is accepted, Gao Ying
Foster edible mushroom has generally included the diet life of people.In addition, the bakery of diversification of forms be constantly subjected to it is vast
The welcome of the masses, among these, cookies is even more that by its strong milk and quickly edible convenience is liked by people
Love.Therefore, powder of edible fungus is added in low-gluten wheat flour as auxiliary material and makes new cookies product there is great market to imitate
Should.
Matsutake (Tricholoma matsutake), scientific name Trichotoma matsutake is a kind of precious wild edible and medical fungi, and taste is fresh
U.S., it is nutritious, it is loved by consumers.Matsutake has unique strong fragrance, high protein and low fat, dietary fiber and mineral
Matter rich content, also containing bioactive ingredients such as matsutakealcohols.It the experiment proved that, blazei polysaccharide has anti-oxidant antifatigue, increasing
The effects such as strong immunity of organisms.Therefore, the exploitation of matsutake and its converted products is increasingly favored by consumer.
Nowadays the baked product species of in the market is various, and monotonous taste, nutrition and flavor components are single, in Edible mushroom processing
In terms of process Feedstock treating, existing dry technology processing is generally that heated-air drying processing is carried out to edible mushroom, but this processing
Mode can largely cause damage to nutritional ingredient and its peculiar taste composition.
The content of the invention
Present invention aims to solve the deficiencies of the prior art, and provides a kind of a kind of matsutake cookie for aiding in alleviating organism fatigue
Dry preparation method.
The present inventor selects the edible mushroom of high-quality first, and optimizes Drying Treatment Technology, and Recipe is optimized,
Optimum addition is filtered out, so as to produce a comprehensive nutrition, unique flavor, and energy, alleviation machine needed for body can be provided
The novel edible bacterium baked product of body fatigue.
The technical solution adopted in the present invention is：
A kind of preparation method for aiding in alleviating the matsutake cookies of organism fatigue, comprises the following steps：
(1) fresh, aromatic flavour wild matsutake is selected, is cleaned up, is cut into slices, ultra low temperature freezer progress is subsequently placed in
It is quick-frozen, taken out after freezing completely, obtain freezing complete matsutake piece；
(2) complete matsutake piece will be freezed it will be placed in vacuum freeze drier to carry out vacuum freeze drying, vacuum refrigeration is done
It is dry to moisture be less than 5% after stop drying, take out, obtain Freeze drying Tricholaoma matsutake piece；Freeze drying Tricholaoma matsutake piece is subjected to pulverization process, so
After sieve, obtain matsutake powder；
(3) stirred after taking 130-150 parts of butter, thaw at RT, add 80-90 portions of soft white sugars, stirred swollen to volume
Swollen one times, 75-85 portions of egg pulps are added, stirring is complete to emulsifying, and then adds 5-30 parts of matsutake powder, 170-200 parts of low muscle
Powder, 2-8 portion milk powder and 1-5 portions of salt, mixing are stirred evenly into after batter, load piping bag, and the extrusion forming in baking tray is finally placed in
Bakeed in baking box, set excessive internal heat temperature as 170-180 DEG C, lower fiery temperature is 155-165 DEG C, takes out cold after the completion of baking
But, produce；Above-mentioned number is parts by weight.
Further, in step (3), during baking, excessive internal heat temperature is 175 DEG C, and lower fiery temperature is 160 DEG C, bakees time 20-
30min。
Further, in step (1), quick freezing temperature is -75 ± 5 DEG C.
Further, in step (2), the vacuum pressure of the vacuum freeze drying is 100Pa, and temperature is -80 ± 5 DEG C.
Further, in step (2), the sieving was 40-100 mesh sieves.
Further, in step (3), the consumption of each raw material is preferably：140 parts of butter, 84 parts of soft white sugar, 80 parts of egg pulp,
6-24 parts of matsutake powder, 175-195 parts of weak strength flour, 3-6 parts of milk powder, 1-3 parts of salt, above-mentioned number is parts by weight.
Beneficial effects of the present invention：
Compared with traditional cookie, matsutake powder is with the addition of in product formula of the invention, product is being retained common cookies one
While passing through feature, flavor components are enriched, assign new matsutake cookies unique edible fungus flavor.Meanwhile, matsutake powder adds
Plus, the nutritive value of common cookies is greatly improved, the defect that its mouthfeel is dull, nutritive value is single is compensate for.In addition, from
Matsutake powder substantially increases the utilization rate of matsutake as auxiliary material, so as to promote the development of artificial cultivation matsutake.
The present invention carries out pre-treatment using vacuum freeze drying mode matsutake, compared with common heated-air drying mode, freezing
Dry and be remarkably improved the protein and content of ashes of matsutake, reduce fat content, meet the high protein that modern pursued low
The health diet demand of fat.In addition, freeze-drying process can preferably retain the distinctive flavor components of fresh matsutake, i.e. 1- is pungent
The C such as alkene -3- alcohol, n-octyl alcohol, 3- octanols8Compound, reduces the loss of early stage alcohols material.
The leisure food of the existing fatigue-relieving class of in the market is contrasted, mainly based on functional beverage and chocolate etc.,
Baked product class is less.The present invention is from raw material such as the wild matsutake of high-quality, low-gluten wheat flour, butter, egg, milk powder, salt
Matsutake cookies are made, and matsutake powder fineness, addition are optimized, the optimal fineness of selection and addition, so as to meet
Requirement of the product to raw material.The present invention matsutake cookies, not only nutritious, unique flavor, can with fatigue-relieving, carry
Energy supply amount, is applicable crowd extensively, while theories integration can be provided for the exploitation of edible mushroom baked product.
Brief description of the drawings
Fig. 1 is matsutake cookies and shadow of the common cookies to mouse swimming time prepared by embodiment 1-4
Ring comparison diagram；
Fig. 2 is matsutake cookies and influence of the common cookies to mouse Serum lactic acid content prepared by embodiment 1-4
Comparison diagram；
Fig. 3 is the matsutake cookies and common cookies of embodiment 1-4 preparations to total antioxidation energy in mice serum
The influence comparison diagram of power.
Embodiment
The present invention is described in detail with specific embodiment below in conjunction with the accompanying drawings.
Embodiment 1
From fresh, aromatic flavour wild matsutake, clean up, cut into slices, it is quick-frozen to be placed in -80 DEG C of ultra low temperature freezer,
Taken out after freezing completely, obtain freezing complete matsutake piece；Complete matsutake piece will be freezed and be laid in vacuum freeze drier thing
In charging tray (vacuum pressure is 100Pa, and cryogenic temperature is -80 ± 5 DEG C), sample, which is freeze-dried to moisture to be less than after 5%, to stop
Only drying, takes out, obtains Freeze drying Tricholaoma matsutake piece；Freeze drying Tricholaoma matsutake piece is subjected to pulverization process, 100 mesh sieves is crossed, obtains matsutake powder；Take
Stirred after 140g butter, thaw at RT, add 84g soft white sugars, first mixed on low speed is beaten to one times of volumetric expansion at a high speed again,
80g egg pulps are added, stirring is complete to emulsifying, then add 6g matsutakes powder, 194g weak strength flours, 4g milk powder, the mixing of 2g salt
Stir evenly into after batter, load piping bag, the extrusion forming in baking tray sets stoving temperature to get angry 175 DEG C, lower fiery 160 DEG C, dried
Roasting time 27min, cools down after taking-up, is packed.
Embodiment 2
Matsutake powder dosage is 12g, and weak strength flour dosage is 188g, and remaining is identical with the technique in embodiment 1.
Embodiment 3
Freeze drying Tricholaoma matsutake piece carries out crossing 80 mesh sieves after pulverization process, and matsutake powder dosage is 18g, and weak strength flour dosage is 182g, its
It is remaining identical with technique in embodiment 1.
Embodiment 4
Freeze drying Tricholaoma matsutake piece carries out crossing 80 mesh sieves after pulverization process, and matsutake powder dosage is 24g, and weak strength flour dosage is 176g, its
It is remaining identical with technique in embodiment 1.
Measure of merit：
The 1 matsutake cookies for preparing embodiment 1-4 carry out sensory evaluation experiment, with the market without the common of matsutake powder
Cookies as a comparison case, is contrasted.Grading parameters are with reference to GB/T 20980-2007 biscuits, and specific standards of grading are：Shape
State (20 points), color and luster (20 points), local flavor (20 points), tissue (20 points), mouthfeel (20 points), 100 points of total score.
The matsutake cookies sensory evaluation comprehensive grading result of table 1
As shown in Table 1, the matsutake cookies overall score that embodiment 1-2 makes in the present invention, which is generally higher than, is not added with matsutake powder
Traditional cookie, it is especially especially pronounced in terms of form, local flavor, tissue, it can thus be appreciated that the cookies for adding appropriate matsutake powder are relative
In traditional cookie, organoleptic quality is significantly improved, and is more easy to be received and liked by consumer.
2nd, the matsutake cookies for preparing embodiment 1-4 carry out zoopery with the common cookies without matsutake powder, own
Mouse basal feed and cool white boiling water conventinal breeding, free diet, experimental group distinguish the cookies production of gavage various dose daily
Mixed liquor is savored, control group (CK) gives the physiological saline of equivalent.Experimental group one is divided into 6 groups, respectively basic, normal, high dosage
Common cookies (CC-L/CC-M/CC-H), the matsutake cookies (TMC-L/TMC-M/TMC-H) of basic, normal, high dosage are random by body weight
Packet, every group 20.To control group and experimental group continuous gavage 30 days, bedding and padding are changed in timing, and nursing carries out swimming with a load attached to the body after terminating
Swimming experiment, determines the index such as its Serum lactic acid content and soluble transferring receptor (T-AOC) after dissection, measurement result see Fig. 1-
3。
Note：* represent that there is significant difference (P ＜ 0.05) compared with control group
A, b, c represent there is significant difference (P ＜ 0.05) compared with the common cookies of basic, normal, high dosage group respectively.
Fig. 1 is matsutake cookies and shadow of the common cookies to mouse swimming time prepared by embodiment 1-4
Ring comparison diagram.As seen from Figure 1, compared with control group, the swimming with a load attached to the body duration of experimental group is significantly higher than control group, it is low, in,
The matsutake cookies of high dose group are significantly higher than the common cookies of matched doses group, wherein, the matsutake cookies of middle and high dosage group are notable
Higher than other all groups, it can effectively postpone the appearance of fatigue, Endurance is preferable.
Fig. 2 is matsutake cookies and influence of the common cookies to mouse Serum lactic acid content prepared by embodiment 1-4
Comparison diagram；As seen from Figure 2, compared with control group, experimental group Serum lactic acid content is significantly reduced, wherein, basic, normal, high dosage
The Serum lactic acid content of group is substantially less than the matched doses group of common cookies.The middle and high dosage group reduction mouse blood breast of matsutake cookies
Acid content effect is most obvious.It is possible thereby to illustrate that matsutake cookies can reduce lactic acid content, mouse tolerance is improved, wherein, in
High dose group most pronounced effects, antifatigue effect is best.
Fig. 3 is the matsutake cookies and common cookies of embodiment 1-4 preparations to total antioxidation energy in mice serum
The influence comparison diagram of power.As seen from Figure 3, the oxidation resistance of common cookies low dose group and control group be without significant difference,
And the TAC of matsutake cookies high dose group is significantly higher than other groups.After mouse exhausts swimming exercise through exertin, body
A large amount of free radicals are produced, level of lipid peroxidation is strengthened, so that cause exercise induced fatigue to produce, and oxidation resistance is to show clear
Except the ability of interior free yl, therefore, significantly improving for matsutake cookies high dose group TAC shows that it can strengthen
The ability of produced free radical when body removes motion, so as to show that its antifatigue effect is notable.
Claims (6)
1. a kind of preparation method for aiding in alleviating the matsutake cookies of organism fatigue, it is characterised in that comprise the following steps：
(1) fresh, aromatic flavour wild matsutake is selected, is cleaned up, is cut into slices, is subsequently placed in ultra low temperature freezer and enters scanning frequency
Freeze, taken out after freezing completely, obtain freezing complete matsutake piece；
(2) complete matsutake piece will be freezed it will be placed in vacuum freeze drier to carry out vacuum freeze drying, vacuum freeze drying is extremely
Moisture stops drying after being less than 5%, takes out, obtains Freeze drying Tricholaoma matsutake piece；Freeze drying Tricholaoma matsutake piece is subjected to pulverization process, then mistake
Sieve, obtains matsutake powder；
(3) stirred after taking 130-150 parts of butter, thaw at RT, add 80-90 portions of soft white sugars, stirring to volumetric expansion one
Times, 75-85 portions of egg pulps are added, stirring is complete to emulsifying, and then adds 5-30 parts of matsutake powder, 170-200 parts of weak strength flours, 2-
8 portions of milk powder and 1-5 portions of salt, mixing are stirred evenly into after batter, load piping bag, and the extrusion forming in baking tray is finally placed in baking box
It is middle to be bakeed, excessive internal heat temperature is set as 170-180 DEG C, lower fiery temperature is 155-165 DEG C, cooling is taken out after the completion of baking, i.e.,
；Above-mentioned number is parts by weight.
2. the preparation method that auxiliary as claimed in claim 1 alleviates the matsutake cookies of organism fatigue, it is characterised in that step
Suddenly in (3), during baking, excessive internal heat temperature is 175 DEG C, and lower fiery temperature is 160 DEG C, bakees time 20-30min.
3. the preparation method that auxiliary as claimed in claim 1 alleviates the matsutake cookies of organism fatigue, it is characterised in that step
Suddenly in (1), quick freezing temperature is -75 ± 5 DEG C.
4. the preparation method that auxiliary as claimed in claim 1 alleviates the matsutake cookies of organism fatigue, it is characterised in that step
Suddenly in (2), the vacuum pressure of the vacuum freeze drying is 100Pa, and temperature is -80 ± 5 DEG C.
5. the preparation method that auxiliary as claimed in claim 1 alleviates the matsutake cookies of organism fatigue, it is characterised in that step
Suddenly in (2), the sieving was 40-100 mesh sieves.
6. the preparation method that the auxiliary as described in claim 1 or 2 or 3 or 4 or 5 alleviates the matsutake cookies of organism fatigue,
Characterized in that, in step (3), the consumption of each raw material is：140 parts of butter, 84 parts of soft white sugar, 80 parts of egg pulp, matsutake powder 6-
24 parts, 175-195 parts of weak strength flour, 3-6 parts of milk powder, 1-3 parts of salt, above-mentioned number is parts by weight.
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Cited By (1)
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| CN107691567A (en) * | 2017-11-23 | 2018-02-16 | 咀香园健康食品（中山）有限公司 | A kind of matsutake joss stick produced in Xizang pork shortcake and preparation method thereof |
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| CN103082273A (en) * | 2013-02-04 | 2013-05-08 | 云南茂昽实业有限责任公司 | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof |
| CN105285015A (en) * | 2015-10-15 | 2016-02-03 | 南京农业大学 | Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits |
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| CN106720128A (en) * | 2017-02-27 | 2017-05-31 | 成都中医药大学 | A kind of mushroom crisp fritter cookies and preparation method thereof |
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| CN103082273A (en) * | 2013-02-04 | 2013-05-08 | 云南茂昽实业有限责任公司 | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof |
| CN105285015A (en) * | 2015-10-15 | 2016-02-03 | 南京农业大学 | Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits |
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