CN109349306A - The preparation method of black fungus biscuit - Google Patents
The preparation method of black fungus biscuit Download PDFInfo
- Publication number
- CN109349306A CN109349306A CN201811523349.8A CN201811523349A CN109349306A CN 109349306 A CN109349306 A CN 109349306A CN 201811523349 A CN201811523349 A CN 201811523349A CN 109349306 A CN109349306 A CN 109349306A
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- China
- Prior art keywords
- black fungus
- temperature
- particle
- biscuit
- preparation
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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
-
- 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)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a kind of preparation method of black fungus biscuit, comprising the following steps: (1) pretreatment of black fungus: black fungus being immersed in 6-8h in vitamin C aqueous solution according to mass ratio 1:10, then crushing is the particle that partial size is 1-2mm, obtains agaric particle；(2) dough preparing；(3) it forms；(4) it bakes.Biscuit prepared by the present invention is added with agaric particle, and full of nutrition, content of cellulose is high, can promote enterogastric peristalsis, burden will not be brought to stomach, biscuit mouthfeel is loose, sweet and dilitious.
Description
Technical field
The invention belongs to biscuit technical fields, and in particular to a kind of preparation method of black fungus biscuit.
Background technique
Black fungus also known as black dish, thin agaric, brightness program, the sliding crisp and refreshing mouth of fructification is delicious pure and fresh, full of nutrition, is one
Kind and edible and medicinal mushroom.Black fungus nutritive value also has plurality of health care functions, black fungus while abundant
Blood can be made not sticky, antithrombotic；The iron-content of black fungus is higher by about 7 times than pork liver, 20 times higher than spinach, referred to as
" king in element ", is good natural blood-tonifying food；The cellulose and special plant collagen contained in black fungus can promote
Gastrointestinal peristalsis, reduces the absorption of fat, while also helping the timely removing of internal noxious material, can achieve and treats constipation, subtracts
The effect of fertilizer, anticancer.Contain 10.6 g of protein, 0.2 g of fat, 65.5 g of carbohydrate, fiber in every fresh agaric of 100 g
7.0 g of element are that people in daily life can not also containing a variety of nutritional ingredients needed by human such as potassium, sodium, calcium and vitamin
The food lacked.
Biscuit is to add people's sugar, grease and other ingredients, through adjusting the techniques such as powder, molding, baking using wheat flour as primary raw material
The loose or crisp food of manufactured mouthfeel.Biscuit is deep to be consumed because having the characteristics that portable, storage tolerance, multiple tastes
Person is especially teen-age to be liked.
Nowadays, people's living standard is continuously improved, and also constantly enhances the consciousness of health, to snack food such as biscuits
Healthcare function is also higher and higher.
Summary of the invention
In view of the drawbacks of the prior art, the present invention provides a kind of preparation method of black fungus biscuit, full of nutrition, cellulose
Content is high, can promote enterogastric peristalsis.
The preparation method of black fungus biscuit, comprising the following steps:
(1) pretreatment of black fungus: black fungus is immersed in 6-8h in vitamin C aqueous solution according to mass ratio 1:10, then powder
Broken is the particle that partial size is 1-2mm, obtains agaric particle；
(2) dough preparing: prepare low-gluten wheat flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, first play butter
40-50min is sent out, white granulated sugar and egg liquid is then added, continues to dismiss 30-40min, adds honey and continue to dismiss 30-40min,
Then low-gluten wheat flour, baking powder, monoglyceride, agaric particle are sequentially added, kneads into dough, stands 3-4h at 2-5 DEG C；
(3) it forms: dough being pressed into dough sheet, is put into die for molding；
(4) it bakes: first baking 5-10 min under conditions of 160-170 DEG C of excessive internal heat temperature, fiery 180-190 DEG C of temperature lower, then
Holding excessive internal heat temperature is 180-190 DEG C, lower fiery temperature continues to be baked 5-8 min under conditions of being 220 DEG C；Finally in temperature of getting angry
Degree and lower fiery temperature are to be baked 3-6min under conditions of 220 DEG C, and after taking-up, standing is cooled to room temperature.
Preferably, the mass concentration of the vitamin C aqueous solution is 0.5-2%.
Preferably, low-gluten wheat flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, wood described in step (2)
The weight ratio of ear particle is 100:(20-30): (5-10): (40-50): (20-30): (1-3): (2-3): (20-30).
Preferably, dough sheet described in step (3) with a thickness of 4-6mm.
Preferably, the temperature impregnated in step (1) is 8-12 DEG C.
Advantages of the present invention:
Biscuit prepared by the present invention is added with agaric particle, and full of nutrition, content of cellulose is high, can promote enterogastric peristalsis, will not
Burden is brought to stomach, biscuit mouthfeel is loose, sweet and dilitious.
Specific embodiment
Embodiment 1
The preparation method of black fungus biscuit, comprising the following steps:
(1) pretreatment of black fungus: by black fungus according to mass ratio 1:10 be immersed in mass concentration be 0.5% vitamin C it is water-soluble
8h in liquid, the temperature of immersion are 8 DEG C, and then crushing is the particle that partial size is 1-2mm, obtains agaric particle；
(2) dough preparing: prepare low-gluten wheat flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, first play butter
40min is sent out, white granulated sugar and egg liquid is then added, continues to dismiss 30min, adds honey and continue to dismiss 30min, is then successively added
Enter low-gluten wheat flour, baking powder, monoglyceride, agaric particle, kneads into dough, stand 4h at 2 DEG C；Wherein, the low muscle is small
Flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, agaric particle weight ratio be 100:20:5:40:20:1:
2:20；
(3) it forms: dough being pressed into the dough sheet with a thickness of 4-6mm, is put into die for molding；
(4) it bakes: being first baked 10 min under conditions of 160 DEG C of excessive internal heat temperature, 180 DEG C of temperature of lower fire, then keep temperature of getting angry
Degree is 180 DEG C, lower fiery temperature continues to be baked 8 min under conditions of being 220 DEG C；Finally it is in excessive internal heat temperature and lower fiery temperature
3min is baked under conditions of 220 DEG C, after taking-up, standing is cooled to room temperature.
Embodiment 2
The preparation method of black fungus biscuit, comprising the following steps:
(1) black fungus the pretreatment of black fungus: is immersed in the vitamin C aqueous solution that mass concentration is 2% according to mass ratio 1:10
Middle 6h, the temperature of immersion are 12 DEG C, and then crushing is the particle that partial size is 1-2mm, obtains agaric particle；
(2) dough preparing: prepare low-gluten wheat flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, first play butter
50min is sent out, white granulated sugar and egg liquid is then added, continues to dismiss 40min, adds honey and continue to dismiss 40min, is then successively added
Enter low-gluten wheat flour, baking powder, monoglyceride, agaric particle, kneads into dough, stand 3h at 5 DEG C；Wherein, the low muscle is small
Flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, agaric particle weight ratio be 100:30:10:50:30:3:
3:30；
(3) it forms: dough being pressed into the dough sheet with a thickness of 4-6mm, is put into die for molding；
(4) it bakes: being first baked 5 min under conditions of 170 DEG C of excessive internal heat temperature, 190 DEG C of temperature of lower fire, then keep temperature of getting angry
Degree is 190 DEG C, lower fiery temperature continues to be baked 5 min under conditions of being 220 DEG C；Finally it is in excessive internal heat temperature and lower fiery temperature
6min is baked under conditions of 220 DEG C, after taking-up, standing is cooled to room temperature.
Embodiment 3
The preparation method of black fungus biscuit, comprising the following steps:
(1) pretreatment of black fungus: by black fungus according to mass ratio 1:10 be immersed in mass concentration be 1.5% vitamin C it is water-soluble
7h in liquid, the temperature of immersion are 10 DEG C, and then crushing is the particle that partial size is 1-2mm, obtains agaric particle；
(2) dough preparing: prepare low-gluten wheat flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, first play butter
45min is sent out, white granulated sugar and egg liquid is then added, continues to dismiss 35min, adds honey and continue to dismiss 40min, is then successively added
Enter low-gluten wheat flour, baking powder, monoglyceride, agaric particle, kneads into dough, stand 3.5h at 3 DEG C；Wherein, the low muscle
Wheat flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, agaric particle weight ratio be 100:25:8:45:25:
2:3:25；
(3) it forms: dough being pressed into the dough sheet with a thickness of 4-6mm, is put into die for molding；
(4) it bakes: being first baked 8min under conditions of 165 DEG C of excessive internal heat temperature, 185 DEG C of temperature of lower fire, then keep excessive internal heat temperature
For 185 DEG C, lower fiery temperature be 220 DEG C under conditions of continue to be baked 7 min；It is finally 220 in excessive internal heat temperature and lower fiery temperature
5min is baked under conditions of DEG C, after taking-up, standing is cooled to room temperature.
Claims (5)
1. the preparation method of black fungus biscuit, it is characterised in that: the following steps are included:
(1) pretreatment of black fungus: black fungus is immersed in 6-8h in vitamin C aqueous solution according to mass ratio 1:10, then powder
Broken is the particle that partial size is 1-2mm, obtains agaric particle；
(2) dough preparing: prepare low-gluten wheat flour, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, first play butter
40-50min is sent out, white granulated sugar and egg liquid is then added, continues to dismiss 30-40min, adds honey and continue to dismiss 30-40min,
Then low-gluten wheat flour, baking powder, monoglyceride, agaric particle are sequentially added, kneads into dough, stands 3-4h at 2-5 DEG C；
(3) it forms: dough being pressed into dough sheet, is put into die for molding；
(4) it bakes: first baking 5-10 min under conditions of 160-170 DEG C of excessive internal heat temperature, fiery 180-190 DEG C of temperature lower, then
Holding excessive internal heat temperature is 180-190 DEG C, lower fiery temperature continues to be baked 5-8 min under conditions of being 220 DEG C；Finally in temperature of getting angry
Degree and lower fiery temperature are to be baked 3-6min under conditions of 220 DEG C, and after taking-up, standing is cooled to room temperature.
2. the preparation method of black fungus biscuit according to claim 1, it is characterised in that: the matter of the vitamin C aqueous solution
Amount concentration is 0.5-2%.
3. the preparation method of black fungus biscuit according to claim 1, it is characterised in that: low muscle wheat described in step (2)
Powder, white granulated sugar, honey, butter, egg liquid, baking powder, monoglyceride, agaric particle weight ratio be 100:(20-30): (5-10):
(40-50): (20-30): (1-3): (2-3): (20-30).
4. the preparation method of black fungus biscuit according to claim 1, it is characterised in that: the thickness of dough sheet described in step (3)
Degree is 4-6mm.
5. the preparation method of black fungus biscuit according to claim 1, it is characterised in that: the temperature of immersion is in step (1)
8-12℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811523349.8A CN109349306A (en) | 2018-12-13 | 2018-12-13 | The preparation method of black fungus biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811523349.8A CN109349306A (en) | 2018-12-13 | 2018-12-13 | The preparation method of black fungus biscuit |
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| Publication Number | Publication Date |
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| CN109349306A true CN109349306A (en) | 2019-02-19 |
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ID=65328680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811523349.8A Pending CN109349306A (en) | 2018-12-13 | 2018-12-13 | The preparation method of black fungus biscuit |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110235914A (en) * | 2019-05-09 | 2019-09-17 | 甘肃农业大学 | The processing technology of black fungus buckwheat biscuit |
| CN110692683A (en) * | 2019-10-19 | 2020-01-17 | 浙江华康药业股份有限公司 | Sugar alcohol type black fungus polysaccharide cookies and processing method thereof |
-
2018
- 2018-12-13 CN CN201811523349.8A patent/CN109349306A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110235914A (en) * | 2019-05-09 | 2019-09-17 | 甘肃农业大学 | The processing technology of black fungus buckwheat biscuit |
| CN110692683A (en) * | 2019-10-19 | 2020-01-17 | 浙江华康药业股份有限公司 | Sugar alcohol type black fungus polysaccharide cookies and processing method thereof |
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| PB01 | Publication | ||
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Application publication date: 20190219 |