CN108378099A - A kind of wheat embryo Pleurotus eryngii biscuit and preparation method thereof - Google Patents

Abstract

The invention relates to a wheat germ pleurotus eryngii biscuit and a production method thereof. The biscuit is made of low-gluten flour, wheat germ, pleurotus eryngii, corn germ oil, butter, sucrose, salt, baking soda, and instant dry yeast The percentages of the weight of wheat germ, Pleurotus eryngii, corn germ oil, butter, sucrose, salt, baking soda, and instant dry yeast to the weight of low-gluten flour are: 8-15% of wheat germ, 30-50% of Pleurotus eryngii %, corn germ oil 5-18%, butter 4-10%, sucrose 2-3%, salt 1-2%, baking soda 0.2-0.6%, instant dry yeast 2-3%. The biscuit of the present invention is made of wheat germ and Pleurotus eryngii as main raw materials and other auxiliary materials. It is a new type of healthy biscuit with low sugar, low salt, high dietary fiber and high nutritional value. The society needs healthy and delicious food.

Description

A kind of wheat germ pleurotus eryngii biscuit and preparation method thereof

technical field

The invention belongs to the technical field of food deep processing, in particular to a biscuit with wheat germ Pleurotus eryngii and a preparation method thereof.

Background technique

Biscuits, as one of people’s favorite baked snack foods, have a wide variety and many flavors, and biscuits are easy to eat, easy to carry, crunchy and delicious, easy to digest, and rich in nutrition. They have become a must for many busy people. food. However, most of the biscuits on the market are low- and mid-range biscuits. In order to pursue a good taste and shelf life, they contain high sugar and fat content, as well as various leavening agents and antioxidants. For consumers who eat for a long time , It is easy to increase the metabolic burden, and it is easy to bring about the occurrence of obesity and other chronic diseases.

With the improvement of people's health awareness, various cereals and mushroom biscuits gradually come into people's field of vision and are accepted and loved by people. Wheat germ is the most nutritious part of wheat grain tissue, and is known as "the natural nutritional treasure house of human beings". Wheat germ contains high protein, high dietary fiber, rich in unsaturated fatty acids, vitamin B, minerals and various Bioactive substances, 1000 kg of wheat can only produce 1 kg of high-quality wheat germ, so wheat germ is a natural food with high nutrient density. The nutritional content of wheat germ is shown in Table 1:

Table 1. Wheat germ nutrient content per 100g content

Regular consumption of wheat germ can reduce blood fat and prevent atherosclerosis. The dietary fiber in the germ can lax the intestines, relieve constipation, lower blood lipids, lower postprandial blood sugar, and have the functions of assisting weight loss and detoxification.

Pleurotus eryngii (Pleurotus eryngii), also known as Pleurotus eryngii, belongs to Tricholomaceae, Pleurotus genus, is a new type of edible fungus with good development prospects in my country. Also known as almond abalone mushroom. Pleurotus eryngii can improve the immune function of the human body, and has the functions of anti-cancer, lowering blood fat, moisturizing the stomach, promoting gastrointestinal digestion, anti-oxidation, anti-virus, and beauty. Pleurotus eryngii polysaccharides have a certain inhibitory effect on unsaturated fatty acid oxidation caused by free radicals and lipid peroxidation in isolated liver tissue. As a special immunomodulator, it has a strong effect on activating T lymphocytes in the immune system. Host-mediated, can stimulate the formation of antibodies, enhance human immunity, and play an anti-cancer role. Pleurotus eryngii, as a rare edible fungus with both medicine and food, not only has a unique flavor, but also is rich in various nutrients: polysaccharides, polypeptides, phenols and trehalose and other active ingredients. The main nutritional components of Pleurotus eryngii are shown in Table 2:

Table 2. Content of fresh Pleurotus eryngii ingredients per 100g content

Wheat germ and Pleurotus eryngii have dietary benefits for people's health and prevention of chronic diseases. Nowadays, people's awareness of food safety and the concept of food therapy and health care are increasing day by day, and the development of nutritious and healthy natural food without additives will become the mainstream trend.

Contents of the invention

The object of the present invention is to provide a kind of wheat germ Pleurotus eryngii biscuit and its preparation method, choose wheat germ and Pleurotus eryngii as main raw material and cooperate with other auxiliary materials to research and develop a kind of low sugar, low salt, high dietary fiber, high nutritional value The new type of healthy biscuits is suitable for all ages, healthy and nutritious, in line with modern people's pursuit of nutritious and healthy snacks. It has certain significance for further developing wheat germ and Pleurotus eryngii resources and increasing their added output value.

The purpose of the present invention and the solution to its technical problems are achieved by adopting the following technical solutions. According to a kind of wheat germ Pleurotus eryngii biscuit proposed by the present invention, it is made by low-gluten flour, wheat germ, Pleurotus eryngii, corn germ oil, butter, sucrose, salt, baking soda, instant dry yeast; The weight percentages of wheat germ, Pleurotus eryngii, corn germ oil, butter, sucrose, salt, baking soda, and instant dry yeast to the weight of low-gluten flour are: 8-15% of wheat germ, 30-50% of Pleurotus eryngii , corn germ oil 5-18%, butter 4-10%, sucrose 2-3%, salt 1-2%, baking soda 0.2-0.6%, instant dry yeast 2-3%, described Pleurotus eryngii is processed into 2 ~ 3mm block.

The purpose of the present invention and its technical problems can also be further realized by adopting the following technical solutions.

The aforementioned wheat germ Pleurotus eryngii biscuit, wherein, the protein content of the wheat germ Pleurotus eryngii biscuit is 6-9%, the crude fat content is 10-12%; the peroxide value is 0.034g-0.038g/100g, mold The count does not exceed 40CFU/g, and the total number of colonies is 1.0-5.0×10 ² CFU/g.

Aforesaid wheat germ Pleurotus eryngii biscuits, wherein, the percentages of the weight of the wheat germ, Pleurotus eryngii, corn germ oil, butter, sucrose, salt, baking soda, and instant dry yeast to the weight of the low-gluten flour are respectively: wheat Germ 8%, Pleurotus eryngii 35%, Corn germ oil 10%, Butter 6%, Cane sugar 2%, Salt 1.6%, Baking soda 0.5%, Instant dry yeast 2%. The protein content of the wheat germ Pleurotus eryngii biscuit is 8.3%, the crude fat content is 11.88%, the peroxide value is 0.036g/100g, the coliform group is not detected, the mold count is 30CFU/g, and the total number of colonies is 3.05 ×10 ² CFU/g.

Aforesaid wheat germ Pleurotus eryngii biscuit, its preparation method is:

1). Pretreatment: Weigh the fresh and odorless Pleurotus eryngii, wash it with water, dry it to the weight before cleaning, cut the Pleurotus eryngii into 2-3mm blocks with a crusher, and set aside;

2). Main dough modulation and fermentation: take the low-gluten flour total amount as N g as a benchmark, first get low-gluten flour 90% of the low-gluten flour total amount, then add sucrose and baking soda, the addition of the sucrose and baking soda Accounting for 2-3% and 0.2-0.6% of the total amount of low-gluten flour respectively, the three are mixed and put into the mixing tank, then take the instant dry yeast accounting for 2-3% of the total amount of low-gluten flour, and dissolve it with warm water Then add it to the flour mixing tank, then put in corn germ oil, 8-15% wheat germ and 30-50% Pleurotus eryngii, accounting for 5-18% of the total amount of low-gluten flour, and add 8% of the total amount of low-gluten flour. -15% water, mix and knead for 5-6 minutes to form a dough, seal the dough with plastic wrap, ferment for 2-5 hours, and ferment until the air mass of the dough is even and dense and honeycomb-shaped;

3). Pastry: Take the remaining 10% of low-gluten flour, add salt accounting for 1-2% of the total amount of low-gluten flour, and butter accounting for 4-10% of the total amount of low-gluten flour, and put the three into the mixing tank , stir and mix for 15mim, until the ingredients are evenly mixed, and then the pastry is formed, which is divided into pastry trays for use;

4). Noodle pressing: Divide the fermented dough into a number of noodle pieces with the same amount, and roll, fold, and turn 90° by the pressing roller in sequence, repeating 5 to 7 times, and gradually thinning to a certain thickness and cohesive force Good dough, easy to wrap pastry.

5). Crisp sandwich: Using the three-fold method, the prepared pastry is sandwiched between two pieces of dough, and then folded, turned, and rolled. Repeat this operation three times, and finally form a pastry sandwich with 8 layers of pastry;

6). Forming: Use a roll cutting machine to press the crispy noodles into 1.5-2 mm thick, then cut into strips of uniform size, and punch evenly distributed pinholes on the dough to make biscuit blanks ;

7). Baking: Adjust the oven temperature to 160°C. After preheating for 10 minutes, put the biscuit base into the baking tray, brush the surface with a layer of oil, and proof for 10 minutes. During the proofing period, adjust the oven temperature to 150°C; After proofing for 10 minutes, put the biscuit base and the baking tray into the oven and bake for 30 minutes. Observe the surface color of the biscuit and bake until the surface of the biscuit is golden yellow;

8). Take out the baked biscuit base and the baking tray, cool, arrange and pack.

The aforementioned method for making wheat germ Pleurotus eryngii biscuits, wherein, step 2) controls the temperature during fermentation to be 30-33°C.

Precautions for making wheat germ Pleurotus eryngii biscuits:

(1). The processed wheat germ is a commercially available product. The addition of wheat germ will increase the unique taste of biscuits, but the taste of wheat germ itself is relatively rough, and the content of pigment is also high. When wheat germ is added to biscuits, with the increase of wheat germ, the crispness of biscuits will increase, and the color will increase. As it deepens, the aroma of wheat increases, but the taste gradually becomes rough.

Choose Pleurotus eryngii mushrooms with uniform shape and size, complete cap and stipe, normal color, and no peculiar smell. When processing the Pleurotus eryngii, try to cut the Pleurotus eryngii into small enough pieces. If the pieces are too large, the shape of the dough will be affected. If necessary, use a juicer to crush the Pleurotus eryngii.

The purpose of adding fat to the biscuits is to adjust the flavor, weaken the gluten, and finally achieve a crispy effect on the basis of maintaining the loose texture of the biscuits. When the amount of corn germ oil added is small, the plasticity of the dough will be insufficient and the gluten will be too strong, so that the baked biscuits will not be neatly formed, the crispness will be insufficient, and the crispness will not be enough; but when the amount of corn germ oil added is large, the dough will Insufficient gluten in gluten makes it difficult for gluten grains to bond, resulting in a decrease in the viscoelasticity of the dough, too strong plasticity, and poor bulk, resulting in loose biscuits and difficulty in forming. It is very important to determine the range of addition of corn germ oil.

(2). When the baking temperature is too high, the color of the biscuit will be too dark, the surface of the biscuit will be burnt, and the inside will be uncooked. If the baking temperature of the biscuit is too low, the biscuit will be soft and not crispy, so choose Proper baking temperature is crucial. Before the biscuits are baked, the oven needs to be preheated for 10 minutes. After the biscuits are arranged in the baking tray, they must be proofed for 10 minutes before being baked in the oven, which can make the baked biscuits more plump and more evenly layered.

(3). Fold, turn and roll several times until the surface of the dough sheet is smooth and has a certain bonding force. Generally, it takes 5 to 7 times. If the number of rolling times is too small, the surface of the dough sheet is not smooth enough, which may affect the surface of the biscuit The smoothness of the dough is poor, and the bonding force of the dough is poor. It is easy to leak the crisp when the crisp is sandwiched, resulting in the destruction of the internal structure of the biscuit. Too many times of rolling, the dough sheet will be squeezed and stretched too much, too much carbon dioxide will be removed, and the looseness of the biscuit will be affected.

The wheat germ Pleurotus eryngii biscuit of the present invention adopts natural ingredients, green and healthy, and the selected wheat germ, Pleurotus eryngii, and corn germ oil have high nutritional value, not only suitable for children, but also suitable for young people and middle-aged and elderly people. While supplementing nutrients, it can effectively prevent excessive intake of fat in the body and prevent the occurrence of chronic diseases. The biscuit of the invention can be individually packaged, has small volume, is convenient to carry and is easy to store, meets the current pursuit of public health, and satisfies the choices of consumers. The preparation method is simple and easy, and is suitable for mass production.

The above description is only an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention, it can be implemented according to the contents of the description, and in order to make the above and other purposes, features and advantages of the present invention more obvious and understandable , the following special preferred embodiments are described in detail as follows.

Description of drawings

Fig. 1 is the process flow sheet that the present invention produces.

Detailed ways

In order to further elaborate the technical means and effects adopted by the present invention to achieve the intended invention purpose,

In the following, in conjunction with preferred embodiments, a wheat germ Pleurotus eryngii biscuit and its production method, its specific implementation, features and effects are described in detail below.

Based on 100g of low-gluten flour, the amount of other materials added is expressed as a percentage of low-gluten flour.

Example 1:

1). Pretreatment: Weigh the fresh and odorless Pleurotus eryngii, wash it with water, dry it to the weight before cleaning, cut the Pleurotus eryngii into 2-3mm blocks with a knife, and set aside;

2). Main dough preparation and fermentation: take the low-gluten flour total amount as 100g as a benchmark, first get low-gluten flour 90% of the low-gluten flour total amount (that is, get 90g first), then add sucrose and baking soda, the sucrose and baking soda The amount of soda added accounts for 2% and 0.5% of the total amount of low-gluten flour (that is, 2g and 0.5g), and the three are mixed and put into the mixing tank, and then take the instant dry yeast accounting for 2% of the total amount of low-gluten flour , melted with warm water and added to the powder mixing tank, then put in corn germ oil, 8% wheat germ and 35% Pleurotus eryngii, which accounted for 10% of the total amount of low-gluten flour, and added 12% of the total amount of low-gluten flour water, mixed and kneaded for 5-6 minutes to form a dough, sealed the dough with plastic wrap, and fermented at a temperature of about 32°C for 3.5-4 hours, until the air mass of the dough was evenly dense and honeycombed;

3). Pastry: Take the remaining 10% of low-gluten flour (that is, the remaining 10g), add salt accounting for 1.6% of the total amount of low-gluten flour, and butter accounting for 6% of the total amount of low-gluten flour, and put the three into In the powder mixing tank, stir and mix for 15mim, until the materials are evenly mixed, and the pastry is ready, and divided into pastry plates for use;

4). Noodle pressing: Divide the fermented dough into a number of noodle pieces with the same amount of components, roll, fold, and turn 90° by the rollers in sequence, repeat 6 times, and gradually thin down to a certain thickness and good cohesive force The noodles are convenient for wrapping pastry.

5). Crisp sandwich: Crisp sandwich is to sandwich the prepared pastry between the two pressed dough sheets according to a certain proportion, after moderate folding, turning and rolling, the layer of pastry is increased, so that the product forms a multi-layer structure . Specifically, the three-fold method or the four-fold method can be used to sandwich the pastry. The three-fold method is to sandwich the pastry between two dough pieces, then fold, turn, and roll, repeat this operation three times, and finally form 8 layers of pastry. sandwich pasta pieces. The four-fold method is to add another folding, turning, and rolling operation on the basis of the three-fold method, and finally form a sandwich noodle block with 16 layers of pastry.

6). Forming: Use a roller cutting machine to press the crispy dough into a thickness of 1.5-2 mm, then cut it into strips of uniform size, and punch evenly distributed pinholes on the dough sheet to make biscuit blanks;

7). Baking: Adjust the oven temperature to 160°C. After preheating for 10 minutes, put the biscuit base into the baking tray, brush the surface with a layer of oil, and proof for 10 minutes. During the proofing period, adjust the oven temperature to 150°C; After proofing for 10 minutes, put the biscuit base and the baking tray into the oven and bake for 30 minutes. Observe the surface color of the biscuit and bake until the surface of the biscuit is golden yellow;

8). Take out the baked biscuit base and the baking tray, cool, arrange and pack.

The biscuit that embodiment 1 obtains is analyzed and evaluated, and evaluation factor comprises:

(1) Sensory evaluation

The sensory evaluation standards for wheat germ Pleurotus eryngii biscuits were formulated with reference to the sensory analysis standards for biscuits in GB/T20980-2007, and the evaluation results are shown in Table 3:

Table 3 Sensory evaluation criteria of wheat germ Pleurotus eryngii biscuits

(2) Protein determination

The protein content of wheat germ Pleurotus eryngii biscuits was determined by Kjeldahl method (national standard test method for protein) GB/T5009.5-2010. The protein content of the wheat germ Pleurotus eryngii biscuits was found to be 8.3%.

(3) Determination of crude fat

The fat content was determined by the crude fat determination method (Soxhlet extraction method) stipulated in GB5009.6-2016. The average value of three parallel measurements was taken, and the results are shown in Table 4.

Table 4 Crude fat content of wheat germ Pleurotus eryngii biscuits

Number of experiments the first time the second time the third time average value Crude fat content (%) 11.82 11.53 12.31 11.88

The crude fat content of wheat germ Pleurotus eryngii biscuits was 11.88%.

(4) Determination of peroxide value

The determination of peroxide value in biscuits adopts the method specified in GB/T 5009.227 (titration method). Take 50g of uniformly mixed biscuits in a 500mL bottle with a stopper, soak them in petroleum ether, and place them overnight. After filtering with fast filter paper, the solvent is recovered, and the oil is obtained to determine the peroxide value of wheat germ Pleurotus eryngii biscuits. Weigh 3.14g of the mixed oil sample and place it in a 250mL iodine measuring bottle, add 60mL of chloroform-glacial acetic acid mixture, cover the stopper and shake until the sample is completely dissolved, add 1mL of saturated potassium iodide solution, tightly plug the bottle cap, and lightly Shake lightly for 10 minutes, then place in a dark place for 3 minutes, take it out and add 100mL of water to shake well, immediately titrate with sodium thiosulfate standard solution until the yellow color almost disappears when shaking vigorously, then add about 0.5mL of starch solution and continue to titrate until blue just Disappear as the end point. The peroxide value of wheat germ Pleurotus eryngii biscuits was measured, and the average value was obtained through three parallel determinations. The results are shown in Table 5.

Table 5 Peroxide value of wheat germ Pleurotus eryngii biscuits

The peroxide value of the wheat germ Pleurotus eryngii biscuits was found to be 1.414mmol/kg=0.036g/100g. According to the requirements of GB7100-2015 "National Food Safety Standard for Biscuits", the peroxide value of biscuits is ≤0.25g/100g (calculated as fat), and the peroxide value of this biscuit meets the national requirements.

(5) Determination of microbial indicators

There are two methods for the detection of food coliforms in national standards: MPN counting method (first method) and plate counting method (second method). This patent adopts the second method (GB4789.3). The detection of the total number of molds in biscuit products is based on GB4789.15.

The purpose of the determination of the total number of bacterial colonies in food is to determine the degree of food contamination by bacteria, to reflect whether the food meets the safety requirements in the process of production, processing and sales, and to reflect the freshness and safety status of the food. The determination of the national standard total number of colonies adopts the standard plate culture counting method (according to GB4789.2).

The measurement results are shown in Table 6:

Table 6 Comparison of microbial detection indicators of wheat germ Pleurotus eryngii biscuits with national standards

It can be seen from Table 6 that the hygienic indicators of wheat germ Pleurotus eryngii biscuits meet the requirements of GB7100-2015 "National Food Safety Standard Biscuits".

Example 2:

The method is the same as in Example 1, the total amount of low-gluten flour is 100g, but the addition ratio of other raw materials and auxiliary materials is adjusted to: 2% sucrose, 0.6% baking soda, 3% instant dry yeast, 8% corn germ oil, 10% of wheat germ, 45% of Pleurotus eryngii, 1.2% of salt, 4% of butter, and other conditions are the same as in Example 1.

After testing, the protein content of the obtained wheat germ Pleurotus eryngii biscuits was 7.6%, the crude fat content was 10.14%, the peroxide value was 0.034g/100g, coliforms were not detected, the total number of mold colonies was 28CFU/g, and the total number of colonies It is 3.04×10 ² CFU/g.

Example 3:

The method is the same as in Example 1, the total amount of low-gluten flour is 100g, but the addition ratio of other raw materials and auxiliary materials is adjusted to: 3% sucrose, 0.4% baking soda, 3% instant dry yeast, 18% corn germ oil, 15% of wheat germ, 30% of Pleurotus eryngii, 1.8% of salt, 8% of butter, and other conditions are the same as in Example 1.

After testing, the protein content of the obtained wheat germ Pleurotus eryngii biscuits was 8.5%, the crude fat content was 10.91%, the peroxide value was 0.038g/100g, coliforms were not detected, the total number of mold colonies was 32CFU/g, and the total number of colonies It is 3.02×10 ² CFU/g.

Example 4:

The method is the same as in Example 1, the total amount of low-gluten flour is 100g, but the addition ratio of other raw materials and auxiliary materials is adjusted to: 3% sucrose, 0.2% baking soda, 2% instant dry yeast, 12% corn germ oil, 12% of wheat germ, 50% of Pleurotus eryngii, 2% of salt, 10% of butter, and other conditions are the same as in Example 1.

After testing, the protein content of the obtained wheat germ Pleurotus eryngii biscuits was 6.8%, the crude fat content was 11.56%, the peroxide value was 0.035g/100g, coliforms were not detected, the total number of mold colonies was 35CFU/g, and the total number of colonies It is 3.06×10 ² CFU/g.

The above description is only a preferred embodiment of the present invention, and does not limit the present invention in any form. Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this field Those skilled in the art, without departing from the scope of the technical solution of the present invention, can use the technical content disclosed above to make some changes or modify equivalent embodiments with equivalent changes, but all the content that does not depart from the technical solution of the present invention, according to the present invention Any simple modifications, equivalent changes and modifications made to the above embodiments by the technical essence still belong to the scope of the technical solution of the present invention.

Claims (6)

1. a kind of wheat embryo Pleurotus eryngii biscuit, it is characterised in that by Self- raising flour, wheat embryo, Pleurotus eryngii, maize germ oil, Butter, sucrose, salt, sodium bicarbonate, i.e. dry yeast are made；The wheat embryo, Pleurotus eryngii, maize germ oil, butter, Sucrose, salt, sodium bicarbonate, i.e. dry yeast weight account for the percentage of Self- raising flour weight and be respectively：Wheat embryo 8~ 15%, Pleurotus eryngii 30~50%, maize germ oil 5~18%, butter 4~10%, sucrose 2~3%, salt 1~2%, little Su 0.2~0.6%, i.e. dry yeast 2~3% is broken, the Pleurotus eryngii is processed into the bulk of 2~3mm.

2. wheat embryo Pleurotus eryngii biscuit as described in claim 1, it is characterised in that the wheat embryo, Pleurotus eryngii, corn Embryo oil, butter, sucrose, salt, sodium bicarbonate, i.e. dry yeast weight account for the percentage of Self- raising flour weight and be respectively：It is small Wheat germ 8%, Pleurotus eryngii 35%, maize germ oil 10%, butter 6%, sucrose 2%, salt 1.6%, sodium bicarbonate 0.5%, i.e. Dry yeast 2%.

3. wheat embryo Pleurotus eryngii biscuit as described in claim 1, it is characterised in that the wheat embryo Pleurotus eryngii biscuit Protein content is 6~9%, and crude fat content is 10~12%；Peroxide value is 0.034g~0.038g/100g, mould meter Number is no more than 40CFU/g, and total plate count is 1.0~5.0 × 10²CFU/g。

4. wheat embryo Pleurotus eryngii biscuit as claimed in claim 2, it is characterised in that the wheat embryo Pleurotus eryngii biscuit Protein content is 8.3%, crude fat content 11.88%, peroxide value 0.036g/100g, and coliform must not detect, Mold count is 30CFU/g, and total plate count is 3.05 × 10²CFU/g。

5. wheat embryo Pleurotus eryngii biscuit as described in claim 1, it is characterised in that preparation method is：

1) is pre-processed：It is rinsed with clear water after fresh, free from extraneous odour Pleurotus eryngii is weighed, dries the weight to cleaning, led to It crosses crusher and Pleurotus eryngii is cut into 2~3mm bulks, it is spare；

2) the main dough preparings of and fermentation：On the basis of Self- raising flour total amount is Ng, the low muscle face of Self- raising flour total amount 90% is first taken Powder, is then added sucrose and sodium bicarbonate, and the addition of the sucrose and sodium bicarbonate accounts for 2~3% Hes of Self- raising flour total amount respectively 0.2~0.6%, input is adjusted in powder cylinder after three's mixing, then takes the i.e. dry yeast for accounting for Self- raising flour total amount 2~3%, uses warm water It is added and is adjusted in powder cylinder after melting, then put into the wheat of the maize germ oil, 8~15% that account for Self- raising flour total amount 5~18% respectively Plumule and 30~50% Pleurotus eryngii, be added and account for the water of Self- raising flour total amount 8-15%, 5~6min is rubbed in mixing, dough, use Preservative film seals dough, and ferment 2-5h, and fermentation to dough air mass even compact is in cellular；

3) shorts：Remaining 10% Self- raising flour, addition is taken to account for the salt of Self- raising flour total amount 1~2%, account for Self- raising flour Three is put into and is adjusted in powder cylinder, is stirred 15mim by the butter of total amount 4~10%, and material is caused to be uniformly mixed, short, point Loaded on for use in short disk；

4) pressure surfaces：If the identical dried noodle block of dough segmentation component amount that fermentation is completed, pass through successively the rolling of pressure roller, folding, 90 ° are turned to, is repeated 5~7 times, it is gradually ironed to certain thickness and the good dough sheet of cohesive force, it is convenient to sandwich short；

5) folders are crisp：Using three folding methods, the short prepared is clipped in behind two dough sheet centres by folding, steering, rolling, weight The multiple operation three times, eventually forms the folder shortcake face block for accompanying 8 layers of short；

6) is molded：Molding machine is cut using roller, the crisp face block of folder is pressed into 1.5~2 millimeters thicks, is then cut into strip of uniform size Shape, and equally distributed pin hole is stamped on dough sheet, biscuit base is made；

7) is toasted：Oven temperature is adjusted to 160 DEG C, after preheating 10min, biscuit base is put into baking tray, surface brush last layer Oven temperature is adjusted to 150 DEG C by oil, provocation 10min during provocation；After provocation 10min, biscuit base and baking tray are put into baking oven Middle baking, baking time 20-30min observe biscuit surface color, bake to biscuit surface in golden yellow；

8) takes out baked biscuit base and baking tray, cooling, arranges, packaging.

6. the production method of wheat embryo Pleurotus eryngii biscuit as claimed in claim 5, it is characterised in that step 2) fermentation time control Temperature processed is 30~33 DEG C.