CN107744005A - A kind of mushroom biscuit - Google Patents
A kind of mushroom biscuit Download PDFInfo
- Publication number
- CN107744005A CN107744005A CN201711351911.9A CN201711351911A CN107744005A CN 107744005 A CN107744005 A CN 107744005A CN 201711351911 A CN201711351911 A CN 201711351911A CN 107744005 A CN107744005 A CN 107744005A
- Authority
- CN
- China
- Prior art keywords
- parts
- mushroom
- biscuit
- white granulated
- edible salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of mushroom biscuit, new 20 ~ 40 parts of fresh mushroom, 100 ~ 120 parts of wheat flour, 10 ~ 20 parts of milk powder, 10 ~ 20 parts of egg, 0.2 ~ 2 part of sodium bicarbonate, 1 ~ 4 part of maltose, 0.5 ~ 1 part of maltodextrin, 20 ~ 42 parts of white granulated sugar, 15 ~ 30 parts of vegetable oil, 5 ~ 10 parts of edible salt, 5 ~ 12 parts of lard, appropriate amount of water.The nutrition of mushroom is retained by multiple tracks production and processing technology, increases its fragrance by the present invention；Mushroom biscuit thickness is uniform, mouthfeel is crisp, mushroom taste is dense, nutriment enriches, simple for production, and suitable child old man, market prospects are wide.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of mushroom biscuit.
Background technology
Mushroom is with high protein, low fat, polysaccharide, several amino acids and multivitamin mushroom food；Containing rich
Rich food fiber, often eat the cholesterol that can be reduced in blood, atherosclerosis, to preventing and treating cerebral hemorrhage, heart
Disease, obesity and diabetes are all effective.Biscuit is that a kind of taste is various, food wide in variety, deep to be liked by people.By perfume (or spice)
Mushroom and biscuit combine, and are fabricated to new delicious food, and the facility with biscuit also has fragrance and the nutrition of mushroom.But present city
Some mushroom biscuits on face are uneven, and the taste of some Zhi Wen roads mushrooms, other are all imperceptible.
The content of the invention
It is an object of the invention to for the existing state of the art, there is provided a kind of mushroom biscuit, the nutrition of mushroom is retained,
Increase its fragrance；Mushroom biscuit thickness is uniform, mouthfeel is crisp, mushroom taste is dense, nutriment enriches.
It is an object of the invention to provide a kind of mushroom biscuit, step are as follows：
A kind of mushroom biscuit, it is characterised in that include the raw material of following parts by weight：
New 20 ~ 40 parts of fresh mushroom, 100 ~ 120 parts of wheat flour, 10 ~ 20 parts of milk powder, 10 ~ 20 parts of egg, 0.2 ~ 2 part of sodium bicarbonate, wheat
1 ~ 4 part of bud sugar, 0.5 ~ 1 part of maltodextrin, 20 ~ 42 parts of white granulated sugar, 15 ~ 30 parts of vegetable oil, 5 ~ 10 parts of edible salt, lard 5 ~ 12
Part, appropriate amount of water.
Preferably, a kind of mushroom biscuit, the raw material of following parts by weight is included：
New 25 ~ 30 parts of fresh mushroom, 105 ~ 118 parts of wheat flour, 12 ~ 18 parts of milk powder, 12 ~ 18 parts of egg, 0.5 ~ 1 part of sodium bicarbonate, wheat
2 ~ 3 parts of bud sugar, 0.6 ~ 0.8 part of maltodextrin, 30 ~ 40 parts of white granulated sugar, 20 ~ 25 parts of vegetable oil, 6 ~ 8 parts of edible salt, lard 6 ~ 10
Part, appropriate amount of water.
Preferably, a kind of mushroom biscuit, the raw material of following parts by weight is included：
New 28 parts of fresh mushroom, 110 parts of wheat flour, 15 parts of milk powder, 16 parts of egg, 0.8 part of sodium bicarbonate, 2.5 parts of maltose, malt paste
0.7 part of essence, 33 parts of white granulated sugar, 22 parts of vegetable oil, 7 parts of edible salt, 8 parts of lard, appropriate amount of water.
A kind of preparation method of described mushroom biscuit, comprises the following steps：
（1）The new fresh mushroom of half is cleaned into → sterilization → being cooked saturating → to be dehydrated → be put into by water, edible salt, white granulated sugar, malt
20 ~ 40min → dehydration → is impregnated in the maceration extract that dextrin, maltose are uniformly mixed and is put into 20 ~ 40min of dipping in maceration extract
→ dehydration is → quick-frozen → to be crushed to powders A；
（2）Remaining new fresh mushroom is cleaned to → plus lard is cooked saturating → and is beaten into mushroom slurry B；
（3）Egg, white granulated sugar, vegetable oil, edible salt are well mixed, poured into wheat flour, adds milk powder, sodium bicarbonate, powder
Last A, mushroom slurry B are fabricated to dough, 10 ~ 20min are stood, depending on dough performance；
（4）By step（3）Dough unidirectional roll prick 4-8 time, surface is smooth for formation, sake piece in uniform thickness；Done by dough sheet
Oven baking → cooling is sent into variously-shaped biscuit green compact.
Further, step（1）Maceration extract be uniformly to be mixed by water, edible salt, white granulated sugar, maltodextrin, maltose
Form.
A kind of mushroom biscuit of the present invention, the nutrition of mushroom is retained, increases its fragrance；Mushroom biscuit thickness is equal
It is even, mouthfeel is crisp, mushroom taste is dense, nutriment enriches, simple for production, and suitable child old man, market prospects are wide.
Embodiment：
Below by specific embodiment, technical scheme is described in further detail, but it is of the invention and unlimited
In these embodiments.
Embodiment one：
A kind of mushroom biscuit is carried out according to the method described above, includes the raw material of following parts by weight：
New 20 ~ 40 parts of fresh mushroom, 100 ~ 120 parts of wheat flour, 10 ~ 20 parts of milk powder, 10 ~ 20 parts of egg, 0.2 ~ 2 part of sodium bicarbonate,
1 ~ 4 part of maltose, 0.5 ~ 1 part of maltodextrin, 20 ~ 42 parts of white granulated sugar, 15 ~ 30 parts of vegetable oil, 5 ~ 10 parts of edible salt, lard 5 ~ 12
Part, appropriate amount of water.
Embodiment two：
A kind of mushroom biscuit is carried out according to the method described above, includes the raw material of following parts by weight：
New 25 ~ 30 parts of fresh mushroom, 105 ~ 118 parts of wheat flour, 12 ~ 18 parts of milk powder, 12 ~ 18 parts of egg, 0.5 ~ 1 part of sodium bicarbonate, wheat
2 ~ 3 parts of bud sugar, 0.6 ~ 0.8 part of maltodextrin, 30 ~ 40 parts of white granulated sugar, 20 ~ 25 parts of vegetable oil, 6 ~ 8 parts of edible salt, lard 6 ~ 10
Part, appropriate amount of water.
Embodiment three：
A kind of mushroom biscuit is carried out according to the method described above, includes the raw material of following parts by weight：
New 28 parts of fresh mushroom, 110 parts of wheat flour, 15 parts of milk powder, 16 parts of egg, 0.8 part of sodium bicarbonate, 2.5 parts of maltose, malt paste
0.7 part of essence, 33 parts of white granulated sugar, 22 parts of vegetable oil, 7 parts of edible salt, 8 parts of lard, appropriate amount of water.
A kind of preparation method of mushroom biscuit of above-described embodiment, comprises the following steps：
（1）The new fresh mushroom of half is clean, and → → cooked saturating → be dehydrated → be put into maceration extract and impregnate 20 ~ 40min → takes off for sterilization
20 ~ 40min → dehydration is → quick-frozen → is crushed to powders A for dipping in maceration extract for water → be put into；
（2）Remaining new fresh mushroom is cleaned to → plus lard is cooked saturating → and is beaten into mushroom slurry B；
（3）Egg, white granulated sugar, vegetable oil, edible salt are well mixed, poured into wheat flour, adds milk powder, sodium bicarbonate, powder
Last A, mushroom slurry B are fabricated to dough, 10 ~ 20min are stood, depending on dough performance；
（4）By step（3）Dough unidirectional roll prick 4-8 time, surface is smooth for formation, sake piece in uniform thickness；Done by dough sheet
Oven baking → cooling is sent into variously-shaped biscuit green compact.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (5)
1. a kind of mushroom biscuit, it is characterised in that include the raw material of following parts by weight：
New 20 ~ 40 parts of fresh mushroom, 100 ~ 120 parts of wheat flour, 10 ~ 20 parts of milk powder, 10 ~ 20 parts of egg, 0.2 ~ 2 part of sodium bicarbonate, wheat
1 ~ 4 part of bud sugar, 0.5 ~ 1 part of maltodextrin, 20 ~ 42 parts of white granulated sugar, 15 ~ 30 parts of vegetable oil, 5 ~ 10 parts of edible salt, lard 5 ~ 12
Part, appropriate amount of water.
2. a kind of mushroom biscuit according to claim 1, it is characterised in that include the raw material of following parts by weight：
New 25 ~ 30 parts of fresh mushroom, 105 ~ 118 parts of wheat flour, 12 ~ 18 parts of milk powder, 12 ~ 18 parts of egg, 0.5 ~ 1 part of sodium bicarbonate, wheat
2 ~ 3 parts of bud sugar, 0.6 ~ 0.8 part of maltodextrin, 30 ~ 40 parts of white granulated sugar, 20 ~ 25 parts of vegetable oil, 6 ~ 8 parts of edible salt, lard 6 ~ 10
Part, appropriate amount of water.
3. a kind of mushroom biscuit according to claim 1 or 2, it is characterised in that include the raw material of following parts by weight：
New 28 parts of fresh mushroom, 110 parts of wheat flour, 15 parts of milk powder, 16 parts of egg, 0.8 part of sodium bicarbonate, 2.5 parts of maltose, malt paste
0.7 part of essence, 33 parts of white granulated sugar, 22 parts of vegetable oil, 7 parts of edible salt, 8 parts of lard, appropriate amount of water.
4. the preparation method of a kind of mushroom biscuit according to claim 1 or 2 or 3, it is characterised in that including following step
Suddenly：
（1）The new fresh mushroom of half is clean, and → → cooked saturating → be dehydrated → be put into maceration extract and impregnate 20 ~ 40min → takes off for sterilization
20 ~ 40min → dehydration is → quick-frozen → is crushed to powders A for dipping in maceration extract for water → be put into；
（2）Remaining new fresh mushroom is cleaned to → plus lard is cooked saturating → and is beaten into mushroom slurry B；
（3）Egg, white granulated sugar, vegetable oil, edible salt are well mixed, poured into wheat flour, adds milk powder, sodium bicarbonate, powder
Last A, mushroom slurry B are fabricated to dough, 10 ~ 20min are stood, depending on dough performance；
（4）By step（3）Dough unidirectional roll prick 4-8 time, surface is smooth for formation, sake piece in uniform thickness；Done by dough sheet
Oven baking → cooling is sent into variously-shaped biscuit green compact.
A kind of 5. preparation method of mushroom biscuit according to claim 4, it is characterised in that step（1）Maceration extract be
It is uniformly mixed by water, edible salt, white granulated sugar, maltodextrin, maltose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711351911.9A CN107744005A (en) | 2017-12-15 | 2017-12-15 | A kind of mushroom biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711351911.9A CN107744005A (en) | 2017-12-15 | 2017-12-15 | A kind of mushroom biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107744005A true CN107744005A (en) | 2018-03-02 |
Family
ID=61250213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711351911.9A Pending CN107744005A (en) | 2017-12-15 | 2017-12-15 | A kind of mushroom biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107744005A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6455147A (en) * | 1987-08-26 | 1989-03-02 | Takejiro Sato | Production of 'karinto' (fried dough cookies) containing shiitake mushroom |
| CN101288467A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Novel mushroom biscuit |
| CN106260454A (en) * | 2016-08-31 | 2017-01-04 | 西峡县攀润食品有限公司 | A kind of processing method of instant mushroom crispy slice |
| CN106614973A (en) * | 2016-12-28 | 2017-05-10 | 李康康 | Lentinus edodes biscuit and preparation method thereof |
| CN106689291A (en) * | 2016-11-14 | 2017-05-24 | 大连民族大学 | Zinc-rich mushroom biscuits and preparation method thereof |
-
2017
- 2017-12-15 CN CN201711351911.9A patent/CN107744005A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6455147A (en) * | 1987-08-26 | 1989-03-02 | Takejiro Sato | Production of 'karinto' (fried dough cookies) containing shiitake mushroom |
| CN101288467A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Novel mushroom biscuit |
| CN106260454A (en) * | 2016-08-31 | 2017-01-04 | 西峡县攀润食品有限公司 | A kind of processing method of instant mushroom crispy slice |
| CN106689291A (en) * | 2016-11-14 | 2017-05-24 | 大连民族大学 | Zinc-rich mushroom biscuits and preparation method thereof |
| CN106614973A (en) * | 2016-12-28 | 2017-05-10 | 李康康 | Lentinus edodes biscuit and preparation method thereof |
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Application publication date: 20180302 |