CN109349306A - The preparation method of black fungus biscuit - Google Patents

The preparation method of black fungus biscuit Download PDF

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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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CN
China
Prior art keywords
black fungus
temperature
particle
biscuit
preparation
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Pending
Application number
CN201811523349.8A
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Chinese (zh)
Inventor
赵雪玲
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Individual
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Individual
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Priority to CN201811523349.8A priority Critical patent/CN109349306A/en
Publication of CN109349306A publication Critical patent/CN109349306A/en
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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

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

The preparation method of black fungus biscuit
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℃。
CN201811523349.8A 2018-12-13 2018-12-13 The preparation method of black fungus biscuit Pending CN109349306A (en)

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

Publications (1)

Publication Number Publication Date
CN109349306A true CN109349306A (en) 2019-02-19

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Cited By (2)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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Application publication date: 20190219