CN108935580A - A kind of russule biscuit and preparation method thereof - Google Patents
A kind of russule biscuit and preparation method thereof Download PDFInfo
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- CN108935580A CN108935580A CN201811033633.7A CN201811033633A CN108935580A CN 108935580 A CN108935580 A CN 108935580A CN 201811033633 A CN201811033633 A CN 201811033633A CN 108935580 A CN108935580 A CN 108935580A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of russule biscuit and preparation method thereof, it by ratio of weight and the number of copies include following components: 150~200 parts of flour, 50~70 parts of iron rod yam powder, 35~45 parts of Countryside Egg, 50~60 parts of russule powder, 5~7 parts of black sesame powder, 8~10 parts of peanut oil, 5~8 parts of sesame oil, 20~30 parts of Yoghourt, 25~30 parts of honey, 1~1.5 part of salt.It is with flour, iron rod yam powder, black sesame powder, russule powder is as biscuit material, have both nutritive value abundant and superior mouthfeel, often feeding is not only not easy to get angry, and enriching yin of also enriching blood, refreshing and detoxicating, invigorating the spleen qi-restoratives, reinforce the kidney beneficial essence, increase immunity of organisms and other effects, for hobby biscuit is afraid of the people to get angry again, it is in fact a big Gospel, furthermore, by adding Yoghourt, the food materials such as salt, it can also make finished product biscuit salty and sweet, taste is smooth oiliness, and taste bud can be stimulated, excite the appetite of people, once release, it will obtain being widely recognized as market, even become the leader of biscuit industry.
Description
Technical field
The present invention relates to food processing field, a kind of russule biscuit and preparation method thereof is referred in particular to.
Background technique
Russule is the general name of all russules and the popular name of Russula vinosa, is also high mountain red (top russule), russule, is belonged to
Basidiomycetes, is a kind of fungi, and body contains 5 kinds of polysaccharide, 16 kinds of amino acid and 28 kinds of fatty acid.Russula polysaccharide content is about
2.47%, wherein monosaccharide and oligosaccharides account for the 33.9% of total reducing sugar, amino acid content 14.7%, wherein needed by human, semi-dispensable amino acid accounts for
The 54.4% of amino acid.The every hectogram of russule dry product contains 15.7 grams of protein, and 63.3 grams of carbohydrate, 23 milligrams of calcium, phosphorus 500 is in the least
Gram, b23.54 milligrams of vitamin, 42.3 milligrams of niacin.Its unique flavor, spiciness is tasty and refreshing, and taste can not rival compared with any mushroom class
It is fresh and sweet palatable, have treatment tumour especially lung tumors, waist and leg ache, numb in every limb, muscles and bones is uncomfortable, tic of limbs and benefit
Blood, enriching yin, refreshing and detoxicating and the diseases such as treatment anaemia, oedema, malnutrition and puerpera's Massive Bleeding also have and increase body and exempt from
The effects of epidemic disease power and anticancer.
The figure of the rarely seen russule biscuit of market today.
A kind of russule biscuit production method (publication number CN105519637A) of Chinese patent literature comprising by flour 20g
To 30g, starch 15g to 20g, yolk 15g to 20g, honey 30g to 40g, russule 15g to 20g.Its production method is first by egg
Huang pulverizes, and flour is added, starch；Russule to be cleaned, is cooked, russule pulverizes addition honey, and honey and russule ratio are 1:5,
Configured biscuit material and honey russule are mixed again, the weight ratio of water and material is 2:1, and building is pinched agglomerating, and it is cold to be put into refrigerator
Freeze 1-2 hour, is then put into oven and is baked 12 minutes with the temperature of 150-170, that is, can be made into, packaging can list.It should
Invention russule biscuit mouthfeel is more single, is unable to satisfy the diversified demand in market.
Summary of the invention
The present invention provides a kind of russule biscuit and preparation method thereof, and main purpose is to overcome existing russule biscuit can not
Meet the defect of market diversification demand.
In order to solve the above technical problems, the present invention adopts the following technical scheme:
A kind of russule biscuit, by ratio of weight and the number of copies include following components: 150~200 parts of flour, 50~70 parts of iron rod yam powder,
35~45 parts of Countryside Egg, 50~60 parts of russule powder, 5~7 parts of black sesame powder, 8~10 parts of peanut oil, 5~8 parts of sesame oil, Yoghourt
20~30 parts, 25~30 parts of honey, 1~1.5 part of salt.
It further, by ratio of weight and the number of copies include following components: 150 parts of flour, 70 parts of iron rod yam powder, Countryside Egg 35
Part, 60 parts of russule powder, 5 parts of black sesame powder, 10 parts of peanut oil, 5 parts of sesame oil, 30 parts of Yoghourt, 25 parts of honey, 1.5 parts of salt.
It further, by ratio of weight and the number of copies include following components: 200 parts of flour, 50 parts of iron rod yam powder, Countryside Egg 45
Part, 50 parts of russule powder, 7 parts of black sesame powder, 8 parts of peanut oil, 8 parts of sesame oil, 20 parts of Yoghourt, 30 parts of honey, 1 part of salt.
It further, by ratio of weight and the number of copies include following components: 180 parts of flour, 60 parts of iron rod yam powder, Countryside Egg 40
Part, 55 parts of russule powder, 6 parts of black sesame powder, 9 parts of peanut oil, 6 parts of sesame oil, 25 parts of Yoghourt, 28 parts of honey, 1.2 parts of salt.
A kind of preparation method of russule biscuit, comprising the following steps:
1) selected extra dry red wine mushroom, after pretreatment, being cut into partial size is 6~8mm3Russule fourth, then crush be made russule powder 50~
60 parts；
2) 1~1.5 part of 35~45 parts of Countryside Egg, 20~30 parts of Yoghourt, 25~30 parts of honey, salt mixing are put into stirring container
5~10min of interior stirring, equably pours into 8~10 parts of peanut oil, side bevelling stirs in 3~5min in the stirring container later
It mixes；Equably pour into 5~8 parts of sesame oil in the stirring container in 2~4min later, the stirring of side bevelling；Obtain mixed liquor；
3) by russule powder 50 made from 150~200 parts of flour, 50~70 parts of iron rod yam powder, 5~7 parts of black sesame powder and step 1
~60 parts mix and cross 100~140 meshes；Obtain mixed powder；
4) mixed powder made from step 3 is added in mixed liquor made from step 2, and stirs 30~60min, obtain dough；
5) dough is rolled into strip cylinder with rolling pin, wraps the wet dried waterlily leaf impregnated and wrap preservative film again and is placed in 3
1~2h is freezed in the environment of~5 DEG C；
6) dough freezed is cut into the dough sheet with a thickness of 0.3~0.5cm, then dough sheet is put into oven with 160~175 DEG C
Temperature toasts 15~20min, comes out of the stove, and russule biscuit is made.
Further, in step 1, the preprocess method of the russule are as follows: get russule with water express developed after, in water temperature 4
It is fished out water 2~3 times under conditions of~10 DEG C, fishes out water process time every time and be less than 1min, later after taking-up draining at 60~70 DEG C
Air-drying to moisture content is 10~12%.
Further, the russule of selection originates from Sanming, Fujian Province.
Iron rod iron rod yam has strengthening the spleen and stomach, tonifying lung rich in more than 18 kinds of amino acid, 10 microelement and other minerals
Kidney, tonifying middle-Jiao and Qi, invigorating the spleen qi-restoratives, reinforce the kidney beneficial essence, invigorating heart calm the nerves, tonifying middle-Jiao and Qi the effect of, can enhance human body disease resistance and
Immunity.
Black sesame powder is dry and other effects with nourishing liver and kidney, taste the five internal organs, benefiting essence-blood, ease constipation, additionally due to it contains high-quality protein
Matter, minerals abundant, unsaturated fatty acid abundant, vitamin E and preciousness sesamin and melanin, also have health care function
Effect.
Compared to the prior art, the beneficial effect that the present invention generates is:
The present invention using flour, iron rod yam powder, black sesame powder, russule powder as biscuit material, have both nutritive value abundant and
Superior mouthfeel, often feeding is not only not easy to get angry, and enriching yin of also enriching blood, refreshing and detoxicating, invigorating the spleen qi-restoratives, reinforce the kidney beneficial essence, increase
Immunity of organisms and other effects, for hobby biscuit again is afraid of get angry people for, be in fact a big Gospel, in addition, pass through add Yoghourt,
The food materials such as salt, moreover it is possible to so that finished product biscuit salty and sweet, taste are smooth oiliness, and taste bud can be stimulated, excite the appetite of people, one
Through releasing, being widely recognized as market, or even the leader as biscuit industry will be obtained.
Specific embodiment
Illustrate a specific embodiment of the invention below.
Embodiment one
A kind of russule biscuit includes following components: 150 parts of flour, 70 parts of iron rod yam powder, Countryside Egg 35 by ratio of weight and the number of copies
Part, 60 parts of russule powder, 5 parts of black sesame powder, 10 parts of peanut oil, 5 parts of sesame oil, 30 parts of Yoghourt, 25 parts of honey, 1.5 parts of salt.
A kind of preparation method of russule biscuit, comprising the following steps:
1) selected extra dry red wine mushroom, after pretreatment, being cut into partial size is 6~8mm3Russule fourth, then crush and be made 60 parts of russule powder；
Wherein, the russule of selection originates from the Sanming, Fujian Province where the applicant.The preprocess method of russule are as follows: russule is fast with water
It after fast flushing, is fished out water 3 times under conditions of 8 DEG C of water temperature, fishing out water process time every time is 40s, later in 70 DEG C after taking-up draining
Under air-dry to moisture content be 10%.
2) 35 parts of Countryside Egg, 30 parts of Yoghourt, 25 parts of honey, 1.5 parts of salt mixing are put into stirring container and stir 8min,
Equably pour into 10 parts of peanut oil in the stirring container in 5min later, the stirring of side bevelling；Later in 2min equably
5 parts of sesame oil are poured into the stirring container, the stirring of side bevelling；Obtain mixed liquor；
3) by 60 parts of russule powder mixing and mistake made from 150 parts of flour, 70 parts of iron rod yam powder, 5 parts of black sesame powder and step 1
140 meshes；Obtain mixed powder；
4) mixed powder made from step 3 is added in mixed liquor made from step 2, and stirs 60min, obtain dough；
5) dough is rolled into strip cylinder with rolling pin, wraps the wet dried waterlily leaf impregnated and wrap preservative film again and is placed in 5
2h is freezed in the environment of DEG C；
6) dough freezed is cut into the dough sheet with a thickness of 0.5cm, then dough sheet is put into oven and is toasted with 175 DEG C of temperature
20min comes out of the stove, and russule biscuit is made.
Embodiment two
A kind of russule biscuit includes following components: 200 parts of flour, 50 parts of iron rod yam powder, Countryside Egg 45 by ratio of weight and the number of copies
Part, 50 parts of russule powder, 7 parts of black sesame powder, 8 parts of peanut oil, 8 parts of sesame oil, 20 parts of Yoghourt, 30 parts of honey, 1 part of salt.
A kind of preparation method of russule biscuit, comprising the following steps:
1) selected extra dry red wine mushroom, after pretreatment, being cut into partial size is 6~8mm3Russule fourth, then crush and be made 50 parts of russule powder；
Wherein, the russule of selection originates from the Sanming, Fujian Province where the applicant.The pretreatment of russule are as follows: quickly rush russule with water
It after washing, is fished out water 2 times under conditions of 4 DEG C of water temperature, fishing out water process time every time is 30s, later in 60 DEG C of leewards after taking-up draining
Doing to moisture content is 11%.
2) 45 parts of Countryside Egg, 20 parts of Yoghourt, 30 parts of honey, 1 part of salt mixing are put into stirring container and stir 6min, it
Equably pour into 8 parts of peanut oil in the stirring container in 4min afterwards, the stirring of side bevelling；It is equably past in 4min later to be somebody's turn to do
8 parts of sesame oil are poured into stirring container, the stirring of side bevelling；Obtain mixed liquor；
3) by 50 parts of russule powder mixing and mistake made from 200 parts of flour, 50 parts of iron rod yam powder, 7 parts of black sesame powder and step 1
100 meshes；Obtain mixed powder；
4) mixed powder made from step 3 is added in mixed liquor made from step 2, and stirs 40min, obtain dough；
5) dough is rolled into strip cylinder with rolling pin, wraps the wet dried waterlily leaf impregnated and wrap preservative film again and is placed in 4
1.5h is freezed in the environment of DEG C；
6) dough freezed is cut into the dough sheet with a thickness of 0.3cm, then dough sheet is put into oven and is toasted with 160 DEG C of temperature
15min comes out of the stove, and russule biscuit is made.
Embodiment three
A kind of russule biscuit includes following components: 180 parts of flour, 60 parts of iron rod yam powder, Countryside Egg 40 by ratio of weight and the number of copies
Part, 55 parts of russule powder, 6 parts of black sesame powder, 9 parts of peanut oil, 6 parts of sesame oil, 25 parts of Yoghourt, 28 parts of honey, 1.2 parts of salt.
A kind of preparation method of russule biscuit, comprising the following steps:
1) selected extra dry red wine mushroom, after pretreatment, being cut into partial size is 6~8mm3Russule fourth, then crush and russule powder 55 be made
Part；
Wherein, the russule of selection originates from the Sanming, Fujian Province where the applicant.The pretreatment of russule are as follows: quickly rush russule with water
It after washing, is fished out water 3 times under conditions of 6 DEG C of water temperature, fishes out water process time 50s every time, air-dried at 65 DEG C after taking out draining later
It is 12% to moisture content.
2) 40 parts of Countryside Egg, 25 parts of Yoghourt, 28 parts of honey, 1.2 parts of salt mixing are put into stirring container and stir 8min,
Equably pour into 9 parts of peanut oil in the stirring container in 4min later, the stirring of side bevelling；It is equably past in 3min later
6 parts of sesame oil are poured into the stirring container, the stirring of side bevelling；Obtain mixed liquor；
3) by 55 parts of russule powder mixing and mistake made from 180 parts of flour, 60 parts of iron rod yam powder, 6 parts of black sesame powder and step 1
120 meshes；Obtain mixed powder；
4) mixed powder made from step 3 is added in mixed liquor made from step 2, and stirs 50min, obtain dough；
5) dough is rolled into strip cylinder with rolling pin, wraps the wet dried waterlily leaf impregnated and wrap preservative film again and is placed in 5
1.5h is freezed in the environment of DEG C；
6) dough freezed is cut into the dough sheet with a thickness of 0.5cm, then dough sheet is put into oven and is toasted with 170 DEG C of temperature
18min comes out of the stove, and russule biscuit is made.
The above is only a specific embodiment of the present invention, but the design concept of the present invention is not limited to this, all to utilize this
Design makes a non-material change to the present invention, and should all belong to behavior that violates the scope of protection of the present invention.
Claims (7)
1. a kind of russule biscuit, which is characterized in that by ratio of weight and the number of copies include following components: 150~200 parts of flour, iron rod mountain
50~70 parts of medicinal powder, 35~45 parts of Countryside Egg, 50~60 parts of russule powder, 5~7 parts of black sesame powder, 8~10 parts of peanut oil, sesame
Oily 5~8 parts, 20~30 parts of Yoghourt, 25~30 parts of honey, 1~1.5 part of salt.
2. a kind of russule biscuit as described in claim 1, it is characterised in that: by ratio of weight and the number of copies include following components: flour 150
Part, 70 parts of iron rod yam powder, 35 parts of Countryside Egg, 60 parts of russule powder, 5 parts of black sesame powder, 10 parts of peanut oil, 5 parts of sesame oil, Yoghourt
30 parts, 25 parts of honey, 1.5 parts of salt.
3. a kind of russule biscuit as described in claim 1, it is characterised in that: by ratio of weight and the number of copies include following components: flour 200
Part, 50 parts of iron rod yam powder, 45 parts of Countryside Egg, 50 parts of russule powder, 7 parts of black sesame powder, 8 parts of peanut oil, 8 parts of sesame oil, Yoghourt
20 parts, 30 parts of honey, 1 part of salt.
4. a kind of russule biscuit as described in claim 1, it is characterised in that: by ratio of weight and the number of copies include following components: flour 180
Part, 60 parts of iron rod yam powder, 40 parts of Countryside Egg, 55 parts of russule powder, 6 parts of black sesame powder, 9 parts of peanut oil, 6 parts of sesame oil, Yoghourt
25 parts, 28 parts of honey, 1.2 parts of salt.
5. a kind of preparation method of russule biscuit, which comprises the following steps:
1) selected extra dry red wine mushroom, after pretreatment, being cut into partial size is 6~8mm3Russule fourth, then crush be made russule powder 50~
60 parts；
2) 35~45 parts of Countryside Egg, 20~30 parts of Yoghourt, 25~30 parts of honey, 1~1.5 part of salt mixing stirring is put into hold
5~10min is stirred in device, equably pours into 8~10 parts of peanut oil in the stirring container in 3~5min later, side bevelling
Stirring；Equably pour into 5~8 parts of sesame oil in the stirring container in 2~4min later, the stirring of side bevelling；It is mixed
Liquid；
3) by russule powder made from 150~200 parts of flour, 50~70 parts of iron rod yam powder, 5~7 parts of black sesame powder and step 1
50~60 parts mix and cross 100~140 meshes；Obtain mixed powder；
4) mixed powder made from step 3 is added in mixed liquor made from step 2, and stirs 30~60min, obtain dough；
5) dough is rolled into strip cylinder with rolling pin, wraps the wet dried waterlily leaf impregnated and wrap preservative film again and is placed in 3
1~2h is freezed in the environment of~5 DEG C；
6) dough freezed is cut into the dough sheet with a thickness of 0.3~0.5cm, then dough sheet is put into oven with 160~175 DEG C
Temperature toast 15~20min, come out of the stove, be made russule biscuit.
6. a kind of preparation method of russule biscuit as claimed in claim 5, it is characterised in that: in step 1, the pre- place of the russule
Reason method are as follows: get russule with water express developed after, fished out water 2~3 times under conditions of 4~10 DEG C of water temperature, when fishing out water process every time
Between be less than 1min, later take out draining after air-dried at 60~70 DEG C to moisture content be 10~12%.
7. a kind of preparation method of russule biscuit as claimed in claim 6, it is characterised in that: the russule of selection originates from Fujian three
It is bright.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811033633.7A CN108935580A (en) | 2018-09-05 | 2018-09-05 | A kind of russule biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811033633.7A CN108935580A (en) | 2018-09-05 | 2018-09-05 | A kind of russule biscuit and preparation method thereof |
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| CN108935580A true CN108935580A (en) | 2018-12-07 |
Family
ID=64475985
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811033633.7A Pending CN108935580A (en) | 2018-09-05 | 2018-09-05 | A kind of russule biscuit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115581247A (en) * | 2022-10-25 | 2023-01-10 | 黑龙江孙斌鸿源农业开发集团有限责任公司 | Rice germ dietary fiber biscuit and making method thereof |
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| CN103651714A (en) * | 2013-12-19 | 2014-03-26 | 芜湖中路实业有限责任公司 | Bamboo fungus green bean biscuits |
| CN104365749A (en) * | 2014-10-25 | 2015-02-25 | 安徽省尚品萱食品有限公司 | Spleen-tonifying biscuit made of coix seeds and mung beans |
| CN104938589A (en) * | 2015-07-13 | 2015-09-30 | 南阳师范学院 | Biscuit containing fish and shiitake mushrooms and preparation process of biscuit |
| CN105519637A (en) * | 2014-09-28 | 2016-04-27 | 颜裕逸 | Making method of red mushroom biscuits |
| CN108142527A (en) * | 2016-12-05 | 2018-06-12 | 中粮集团有限公司 | Oat fruits and vegetables cookies and preparation method thereof |
-
2018
- 2018-09-05 CN CN201811033633.7A patent/CN108935580A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651714A (en) * | 2013-12-19 | 2014-03-26 | 芜湖中路实业有限责任公司 | Bamboo fungus green bean biscuits |
| CN105519637A (en) * | 2014-09-28 | 2016-04-27 | 颜裕逸 | Making method of red mushroom biscuits |
| CN104365749A (en) * | 2014-10-25 | 2015-02-25 | 安徽省尚品萱食品有限公司 | Spleen-tonifying biscuit made of coix seeds and mung beans |
| CN104938589A (en) * | 2015-07-13 | 2015-09-30 | 南阳师范学院 | Biscuit containing fish and shiitake mushrooms and preparation process of biscuit |
| CN108142527A (en) * | 2016-12-05 | 2018-06-12 | 中粮集团有限公司 | Oat fruits and vegetables cookies and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115581247A (en) * | 2022-10-25 | 2023-01-10 | 黑龙江孙斌鸿源农业开发集团有限责任公司 | Rice germ dietary fiber biscuit and making method thereof |
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Application publication date: 20181207 |