CN107568299A - 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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- CN107568299A CN107568299A CN201711035508.5A CN201711035508A CN107568299A CN 107568299 A CN107568299 A CN 107568299A CN 201711035508 A CN201711035508 A CN 201711035508A CN 107568299 A CN107568299 A CN 107568299A
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Abstract
The invention discloses a kind of mushroom biscuit and preparation method thereof.Include the raw material of following parts by weight：25~35 parts of Self- raising flour, 25~35 parts of buckwheat, 10~20 parts of mushroom powder, 3~8 parts of mushroom enzymolysis liquid, 5~15 parts of butter, 5~10 parts of egg yolk liquid, 4~7 parts of shortening.Compared with prior art, mushroom biscuit disclosed by the invention is without additional sweetener, nutritious, crispy in taste, unique flavor.The addition of buckwheat, mushroom powder and mushroom enzymolysis liquid improves the nutritive value and mouthfeel of biscuit, make it have stomach strengthening and digestion promoting, reduce blood pressure blood glucose, the effect of immunity of organism is improved, beneficial to children and designed for old people, its moisture content is low, can be preserved for a long time without any additive.In addition, mushroom is realized industrialization by the present invention in cracker product, solve the problems, such as the difficult storage of mushroom, improve value-added content of product, add the benefit of mushroom industry.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of mushroom biscuit.
Background technology
Mushroom is the fructification of one kind in fungi, i.e. basidiomycetes, and the species of mushroom is various, such as flat mushroom, pleurotus eryngii, acupuncture needle
Mushroom etc., mushroom contain abundant nutriment, are one of the dish that people often eat.But mushroom is food not easy to maintain
Thing, generally all it is to buy instant, but only by selling as edible new fresh mushroom, then the sales volume of Mushroom production enterprise is limited.
How the industrial chain of Mushroom production is widened, and the sale path for solving mushroom is asking for many Mushroom production enterprises care
Topic, in the market with the downstream product of many mushrooms, such as mushroom paste, instant bagged fast food mushroom etc., but on mushroom
The Biscuits product of mushroom is more rare.
The content of the invention
Based on background above, the invention provides a kind of mushroom biscuit and preparation method thereof.
The technical scheme that the present invention takes is：
A kind of mushroom biscuit, include the raw material of following parts by weight：25~35 parts of Self- raising flour, 25~35 parts of buckwheat, mushroom
10~20 parts of mushroom powder, 3~8 parts of mushroom enzymolysis liquid, 5~15 parts of butter, 5~10 parts of egg yolk liquid, 4~7 parts of shortening.
The mushroom powder includes the raw material of following parts by weight：10~20 parts of asparagus, 10~20 parts of mushroom, Hericium erinaceus 20~
5~10 parts of 40 parts, 30~50 parts of flat mushroom, 10~20 parts of pleurotus eryngii and agrocybe.
The preparation method of the mushroom powder is：By asparagus, mushroom, Hericium erinaceus, flat mushroom, pleurotus eryngii, agrocybe in air blast
Dried in drying machine, 80~100 mesh sieves were crushed after drying.
Dry temperature is 45~60 DEG C, can ensure farthest to retain in mushroom while water loss at a temperature of this
Nutriment.
The preparation method of the mushroom enzymolysis liquid：Mushroom powder is dissolved in 10~15 times of water and forms mixed liquor, adds mixing
The enzyme of liquid weight 0.3~0.8%, digested 4~6 hours in 30~45 DEG C, centrifugation, collect centrifugate, centrifugate is concentrated into original
There is the half of volume.
The enzyme is compound protease, cellulase and amylase, and the weight ratio of three is 1: 0.5~1: 0.5~1.
Present invention also offers the preparation method of the mushroom biscuit, comprise the following steps：
(1) shortening is added after butter is softened and is beaten to color and is turned white, continuously adds egg yolk liquid and the stirring of mushroom enzymolysis liquid
Uniformly；
(2) Self- raising flour, buckwheat, mushroom powder are added in step (1) and stir into dough；
(3) dough is pressed into the musculus cutaneus that thickness is 1.5~3cm through roll squeezer；
(4) musculus cutaneus is engraved and pressed to biscuit through mould, and the mushroom biscuit is can obtain through oven cooking cycle.
Also include dough placing 20~30min in the step (2).
The temperature setting of baking box is 150~170 DEG C, and the time is 4~7min.
In mushroom biscuit disclosed by the invention, using Self- raising flour, buckwheat, mushroom powder as major ingredient, the gluten in buckwheat
Content is very low, and three coordinates the nutrition content for enriching biscuit while biscuit crisp brittleness is ensured as major ingredient.Wherein,
It is significantly larger than flour containing abundant protein, starch, dietary fiber and vitamin, its nutrition in buckwheat；Mushroom powder be with
The powder that asparagus, mushroom, Hericium erinaceus, flat mushroom, pleurotus eryngii and agrocybe obtain after drying, wherein rich in ammonia needed by human
Base acid, mineral matter, vitamin and polysaccharide, the addition of mushroom powder also help human body and biscuit are digested and assimilated.
Using mushroom enzymolysis liquid, butter, egg yolk liquid, shortening, xylitol as auxiliary material, the addition of butter, shortening, egg yolk liquid
The crispy texture of biscuit is added, and adds the smoothness of dough, adhesion when preventing roll-in；Mushroom enzymolysis liquid is with compound egg
What the aqueous solution of white enzyme, cellulase and amylase enzymolysis mushroom powder obtained, mushroom powder is after enzymolysis, starch and fiber therein
Element is broken down into glucose sugar, and the amino acid content in zymolyte is relatively digested and dramatically increased before, in this formula, mushroom enzymolysis
Liquid adds instead of water, on the one hand can improve the nutrition contents such as amino acid in biscuit, the grape in another aspect enzymolysis liquid
Sugar may act as sweetener, while the mouthfeel of abundant mushroom biscuit.
In the preparation technology of mushroom biscuit disclosed by the invention, 20~30min of placement is needed after dough shaping, in favor of lifting
The ductility and smoothness of dough, it is easy to the rolling of follow-up dough.150~170 DEG C of temperature, time restriction need to be used during baking
Under 4~7min, such a temperature and baking time, the crisp brittleness and mouthfeel of mushroom biscuit are more preferable.
Compared with prior art, mushroom biscuit disclosed by the invention is without additional sweetener, nutritious, crispy in taste,
Unique flavor.The addition of buckwheat, mushroom powder and mushroom enzymolysis liquid improves the nutritive value and mouthfeel of biscuit, makes it have strong
Stomach helps digestion, reduce blood pressure blood glucose, improves the effect of immunity of organism, and beneficial to children and designed for old people, its moisture content is low, without appointing
What additive can preserve for a long time.In addition, mushroom is realized industrialization by the present invention in cracker product, solves the difficult storage of mushroom
The problem of depositing, value-added content of product is improved, add the benefit of mushroom industry.
Embodiment
Embodiment 1
A kind of mushroom biscuit, include the raw material of following parts by weight：25 parts of Self- raising flour, 25 parts of buckwheat, 10 parts of mushroom powder,
3 parts of mushroom enzymolysis liquid, 5 parts of butter, 5 parts of egg yolk liquid, 4 parts of shortening.Its preparation method is as follows：
(1) shortening is added after butter is softened and is beaten to color and is turned white, continuously adds egg yolk liquid and the stirring of mushroom enzymolysis liquid
Uniformly；
(2) Self- raising flour, buckwheat, mushroom powder are added in step (1) and stir into dough, dough places 20min；
(3) it is pressed into the musculus cutaneus that thickness is 1.5~3cm through roll squeezer；
(4) musculus cutaneus is engraved and pressed to biscuit through mould, and the mushroom biscuit, this reality are can obtain through 170 DEG C of baking 4min of baking box
It is nutritious to apply the mushroom biscuit that example obtains, palatable crisp, has the unique taste.
The preparation method of the mushroom powder is：By 10 parts of asparagus, 10 parts of mushroom, 20 parts of Hericium erinaceus, 30 parts of flat mushroom, apricot Bao
5 parts of 10 parts of mushroom and agrocybe are dried in blast drier, and 80~100 mesh sieves were crushed after drying.
The preparation method of the mushroom enzymolysis liquid：Mushroom powder is dissolved in 10 times of water and forms mixed liquor, adds mixed liquor weight
The enzyme of amount 0.3%, the enzyme are compound protease, cellulase and amylase, and the weight ratio of three is 1: 0.5: 0.5, in 30
DEG C enzymolysis 6 hours, centrifugation, collects centrifugate, and centrifugate is concentrated into the half of original volume.
Embodiment 2
A kind of mushroom biscuit, include the raw material of following parts by weight：28 parts of Self- raising flour, 30 parts of buckwheat, 15 parts of mushroom powder,
5 parts of mushroom enzymolysis liquid, 10 parts of butter, 7 parts of egg yolk liquid, 5 parts of shortening.Its preparation method is as follows：
(1) shortening is added after butter is softened and is beaten to color and is turned white, continuously adds egg yolk liquid and the stirring of mushroom enzymolysis liquid
Uniformly；
(2) Self- raising flour, buckwheat, mushroom powder are added in step (1) and stir into dough, dough places 25min；
(3) it is pressed into the musculus cutaneus that thickness is 1.5~3cm through roll squeezer；
(4) musculus cutaneus is engraved and pressed to biscuit through mould, can obtain the mushroom biscuit through 150 DEG C of baking 7min of baking box, it is sought
Support and enrich, palatable crisp, have the unique taste.
The preparation method of the mushroom powder is：By 20 parts of asparagus, 15 parts of mushroom, 30 parts of Hericium erinaceus, 40 parts of flat mushroom, apricot Bao
7 parts of 20 parts of mushroom and agrocybe are dried in blast drier, and 80~100 mesh sieves were crushed after drying.
The preparation method of the mushroom enzymolysis liquid：Mushroom powder is dissolved in 15 times of water and forms mixed liquor, adds mixed liquor weight
The enzyme of amount 0.8%, the enzyme are compound protease, cellulase and amylase, and the weight ratio of three is 1: 1: 1, in 35 DEG C of enzymes
Solution 5 hours, centrifugation, centrifugate is collected, and centrifugate is concentrated into the half of original volume.
Embodiment 3
A kind of mushroom biscuit, include the raw material of following parts by weight：35 parts of Self- raising flour, 35 parts of buckwheat, 20 parts of mushroom powder,
8 parts of mushroom enzymolysis liquid, 15 parts of butter, 7 parts of egg yolk liquid, 4 parts of shortening.Its preparation method is as follows：
(1) addition shortening, xylitol are beaten to color and turned white after butter is softened, and continuously add egg yolk liquid and mushroom enzymolysis
Liquid stirs；
(2) Self- raising flour, buckwheat, mushroom powder are added in step (1) and stir into dough, dough places 30min；
(3) it is pressed into the musculus cutaneus that thickness is 1.5~3cm through roll squeezer；
(4) musculus cutaneus is engraved and pressed to biscuit through mould, can obtain the mushroom biscuit through 162 DEG C of baking 5min of baking box, it is sought
Support and enrich, palatable crisp, have the unique taste.
The preparation method of the mushroom powder is：By 20 parts of asparagus, 12 parts of mushroom, 40 parts of Hericium erinaceus, 40 parts of flat mushroom, apricot Bao
10 parts of 10 parts of mushroom and agrocybe are dried in blast drier, and 80~100 mesh sieves were crushed after drying.
The preparation method of the mushroom enzymolysis liquid：Mushroom powder is dissolved in 15 times of water and forms mixed liquor, adds mixed liquor weight
The enzyme of amount 0.5%, the enzyme are compound protease, cellulase and amylase, and the weight ratio of three is 1: 0.8: 1.0, in 45
DEG C enzymolysis 4 hours, centrifugation, collects centrifugate, and centrifugate is concentrated into the half of original volume.
The above-mentioned detailed description carried out to a kind of mushroom biscuit and preparation method thereof with reference to embodiment, be it is illustrative without
It is limited, several embodiments can be included according to limited scope, therefore in the case where not departing from present general inventive concept
Change and modifications, should belong within protection scope of the present invention.
Claims (9)
1. a kind of mushroom biscuit, it is characterised in that include the raw material of following parts by weight：25~35 parts of Self- raising flour, buckwheat 25
~35 parts, 10~20 parts of mushroom powder, 3~8 parts of mushroom enzymolysis liquid, 5~15 parts of butter, 5~10 parts of egg yolk liquid, shortening 4~7
Part.
2. mushroom biscuit according to claim 1, it is characterised in that the mushroom powder includes the raw material of following parts by weight：
10~20 parts of asparagus, 10~20 parts of mushroom, 20~40 parts of Hericium erinaceus, 30~50 parts of flat mushroom, 10~20 parts of pleurotus eryngii and tea
Set 5~10 parts of mushroom.
3. mushroom biscuit according to claim 2, it is characterised in that the preparation method of the mushroom powder is：By asparagus,
Mushroom, Hericium erinaceus, flat mushroom, pleurotus eryngii, agrocybe are dried in blast drier, and 80~100 mesh sieves were crushed after drying.
4. mushroom biscuit according to claim 3, it is characterised in that dry temperature is 45~60 DEG C.
5. mushroom biscuit according to claim 1 or 2, it is characterised in that the preparation method of the mushroom enzymolysis liquid：By mushroom
Mushroom powder, which is dissolved in 10~15 times of water, forms mixed liquor, adds the enzyme of mixed liquor weight 0.3~0.8%, digest 4 in 30~45 DEG C~
6 hours, centrifugation, centrifugate is collected, centrifugate is concentrated into the half of original volume.
6. mushroom biscuit according to claim 5, it is characterised in that the enzyme is compound protease, cellulase and shallow lake
Powder enzyme, the weight ratio of three is 1:0.5~1：0.5~1.
7. the preparation method of mushroom biscuit according to claim 1, it is characterised in that the preparation method includes following step
Suddenly：
(1) shortening is added after butter is softened and is beaten to color and is turned white, egg yolk liquid is continuously added and mushroom enzymolysis liquid stirs；
(2) Self- raising flour, buckwheat, mushroom powder are added in step (1) and stir into dough；
(3) dough is pressed into the musculus cutaneus that thickness is 1.5~3cm through roll squeezer；
(4) musculus cutaneus is engraved and pressed to biscuit through mould, and the mushroom biscuit is can obtain through oven cooking cycle.
8. preparation method according to claim 7, it is characterised in that also include dough placing 20 in the step (2)
~30min.
9. preparation method according to claim 7, in the step (4), the temperature setting of baking box is 150~170 DEG C, when
Between be 4~7min.
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| CN201711035508.5A CN107568299A (en) | 2017-10-30 | 2017-10-30 | A kind of mushroom biscuit and preparation method thereof |
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| CN201711035508.5A CN107568299A (en) | 2017-10-30 | 2017-10-30 | A kind of mushroom biscuit and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108184958A (en) * | 2018-04-08 | 2018-06-22 | 湖南艾达伦科技有限公司 | A kind of Cranberry biscuit and preparation method thereof |
| CN109673945A (en) * | 2019-02-22 | 2019-04-26 | 胡名宇 | Full slurry mushroom steamed twisted roll and production method |
| CN109846027A (en) * | 2019-03-13 | 2019-06-07 | 胡名宇 | Have stomach invigorating and digestion promoting effects the mushroom steamed bun and production method of function |
| CN109997891A (en) * | 2019-03-25 | 2019-07-12 | 祁连县农牧业产业发展有限公司 | A kind of Qi Lian yellow mushroom biscuit and its processing method enhancing immune function |
| CN112715605A (en) * | 2020-12-18 | 2021-04-30 | 福建省创味食品有限公司 | Pleurotus geesteranus biscuit and preparation method thereof |
| CN113951303A (en) * | 2021-11-02 | 2022-01-21 | 西安交通大学医学院第一附属医院 | Biscuit and making method thereof |
| CN115581297A (en) * | 2022-10-11 | 2023-01-10 | 云南省食用菌产业发展研究院(云南省供销合作社科学研究所) | Edible fungus flavored nutritional semi-cooked rice and preparation method thereof |
| CN115644209A (en) * | 2022-10-25 | 2023-01-31 | 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) | Pleurotus nebrodensis crisp biscuit and preparation method thereof |
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| JP2004357546A (en) * | 2003-06-03 | 2004-12-24 | Ssi Corp | Agaricus-containing sugarless cookie and method for producing the same |
| CN101836706A (en) * | 2010-04-29 | 2010-09-22 | 李洁 | Method for preparing mushroom noodles |
| CN103564022A (en) * | 2013-11-07 | 2014-02-12 | 江西玉芹嫂食品科技有限公司 | Dietary fiber buckwheat mushroom biscuit |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108184958A (en) * | 2018-04-08 | 2018-06-22 | 湖南艾达伦科技有限公司 | A kind of Cranberry biscuit and preparation method thereof |
| CN109673945A (en) * | 2019-02-22 | 2019-04-26 | 胡名宇 | Full slurry mushroom steamed twisted roll and production method |
| CN109846027A (en) * | 2019-03-13 | 2019-06-07 | 胡名宇 | Have stomach invigorating and digestion promoting effects the mushroom steamed bun and production method of function |
| CN109997891A (en) * | 2019-03-25 | 2019-07-12 | 祁连县农牧业产业发展有限公司 | A kind of Qi Lian yellow mushroom biscuit and its processing method enhancing immune function |
| CN112715605A (en) * | 2020-12-18 | 2021-04-30 | 福建省创味食品有限公司 | Pleurotus geesteranus biscuit and preparation method thereof |
| CN113951303A (en) * | 2021-11-02 | 2022-01-21 | 西安交通大学医学院第一附属医院 | Biscuit and making method thereof |
| CN115581297A (en) * | 2022-10-11 | 2023-01-10 | 云南省食用菌产业发展研究院(云南省供销合作社科学研究所) | Edible fungus flavored nutritional semi-cooked rice and preparation method thereof |
| CN115644209A (en) * | 2022-10-25 | 2023-01-31 | 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) | Pleurotus nebrodensis crisp biscuit and preparation method thereof |
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Application publication date: 20180112 |