CN111096446A - Preparation method of pleurotus eryngii cake - Google Patents
Preparation method of pleurotus eryngii cake Download PDFInfo
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- CN111096446A CN111096446A CN201811263558.3A CN201811263558A CN111096446A CN 111096446 A CN111096446 A CN 111096446A CN 201811263558 A CN201811263558 A CN 201811263558A CN 111096446 A CN111096446 A CN 111096446A
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- Prior art keywords
- pleurotus eryngii
- parts
- orange peel
- dried orange
- preparation
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 32
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 8
- 239000010935 stainless steel Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 239000003349 gelling agent Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000011268 mixed slurry Substances 0.000 claims abstract description 4
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 235000014594 pastries Nutrition 0.000 claims abstract 3
- 229920002907 Guar gum Polymers 0.000 claims 3
- 239000000665 guar gum Substances 0.000 claims 3
- 235000010417 guar gum Nutrition 0.000 claims 3
- 229960002154 guar gum Drugs 0.000 claims 3
- 229920001817 Agar Polymers 0.000 claims 2
- 239000008272 agar Substances 0.000 claims 2
- 235000010419 agar Nutrition 0.000 claims 2
- 239000000679 carrageenan Substances 0.000 claims 2
- 235000010418 carrageenan Nutrition 0.000 claims 2
- 229920001525 carrageenan Polymers 0.000 claims 2
- 229940113118 carrageenan Drugs 0.000 claims 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims 2
- 229940023476 agar Drugs 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 2
- 241001506047 Tremella Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of pleurotus eryngii pastry, which comprises the following steps: selecting fresh pleurotus eryngii and dried orange peel fermented for more than 5 years, dicing the pleurotus eryngii and cutting the dried orange peel into pieces; taking 30 parts of diced pleurotus eryngii, adding 25-40 parts of water, crushing once by using a flash extractor, adding 10 parts of dried orange peel, uniformly mixing and crushing once; adding 10 times of water into 7.2-11.5 parts of composite gelling agent, uniformly mixing, fully swelling, putting into a pot, adding 12-18 parts of maltodextrin and 42-48 parts of xylitol, continuously stirring to fully dissolve and uniformly mix the materials, adding all the pleurotus eryngii and fresh orange mixed slurry after boiling, continuously stirring, stopping heating after boiling for 1 minute, adding 0.18-0.30 part of citric acid when the temperature is reduced to 80 ℃, uniformly mixing, pouring into a flat-bottom stainless steel plate, and naturally cooling; taking out the cooled fruitcake from the stainless steel plate, placing in a mesh screen, baking with constant temperature hot air, turning over once every 1 hour, and baking for 6-8 hours. The cake prepared by the preparation method can effectively integrate the health-care effects of the pleurotus eryngii and the dried orange peel.
Description
Technical Field
The invention relates to the technical field of cake making, and particularly relates to a preparation method of pleurotus eryngii cake.
Background
Edible fungi are a special class of vegetables, and are rarely reported to be added into fruit cakes as raw materials. The reported edible fungus cakes mainly comprise 'lily tremella fruit and vegetable cakes' added with 3% of tremella and 65% of sugar, and 'a method for making fruity oyster mushroom cakes' added with oyster mushroom granules. In addition, the canned semi-solid cake food made of edible fungi as the raw material is a mushroom fungus cake food and a preparation method thereof, and the cake food which is obtained by fermenting edible fungi shreds with potatoes, corn flour and flour as a culture medium is an edible fungi cake and a culture method thereof.
The tangerine peel, also called as the peel of the mandarin orange, has the taste of pungent, bitter and wet, and is considered by traditional Chinese medicine to have the effects of promoting the circulation of qi, tonifying spleen, calming the adverse-rising energy, preventing vomiting, regulating the middle warmer, stimulating the appetite, eliminating dampness and reducing phlegm.
Most of the existing cakes adopt food additives, and are very unhealthy.
Disclosure of Invention
The invention aims to provide a preparation method of pleurotus eryngii cake, and the cake prepared by the preparation method can effectively integrate the health-care effects of pleurotus eryngii and dried orange peel.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of pleurotus eryngii cakes comprises the following steps:
step S1: selecting fresh pleurotus eryngii and dried orange peel fermented for more than 5 years, dicing the pleurotus eryngii and cutting the dried orange peel into pieces.
Step S2: 30 parts of diced pleurotus eryngii is taken, 25-40 parts of water is added, the mixture is crushed once by a flash extractor, 10 parts of dried orange peel is added, and the mixture is uniformly mixed and crushed once.
Step S3: adding 10 times of water into 7.2-11.5 parts of composite gelling agent, uniformly mixing, fully swelling, putting into a pot, adding 12-18 parts of maltodextrin and 42-48 parts of xylitol, continuously stirring to fully dissolve and uniformly mix the materials, boiling, adding all the pleurotus eryngii and fresh orange mixed slurry, continuously stirring, stopping heating after boiling for 1 minute, adding 0.18-0.30 part of citric acid when the temperature is reduced to 80 ℃, uniformly mixing, pouring into a flat-bottom stainless steel plate, and naturally cooling.
Step S4: taking out the cooled fruitcake from the stainless steel plate, placing in a mesh screen, baking with constant temperature hot air at 50-65 deg.C, turning over once every 1 hr for 6-8 hr, and controlling water content at 18-20%.
Compared with the prior art, the invention has the following technical effects:
according to the preparation method of the pleurotus eryngii cake, the pleurotus eryngii and the dried orange peel are sufficiently crushed through the flash crusher, nutrition and active ingredients are dissolved out in a short time, and the processed raw materials do not need to be filtered, so that the loss of the nutrition and the active ingredients can be effectively reduced; the dried orange peel and the xylitol added in the invention can make the product sour and sweet and tasty, and effectively reduce the heat of the cake, thereby being suitable for various people to eat.
Detailed Description
A preparation method of pleurotus eryngii cakes comprises the following steps:
step S1: selecting fresh pleurotus eryngii and dried orange peel fermented for more than 5 years, dicing the pleurotus eryngii and cutting the dried orange peel into pieces.
Step S2: 30 parts of diced pleurotus eryngii is taken, 25-40 parts of water is added, the mixture is crushed once by a flash extractor, 10 parts of dried orange peel is added, and the mixture is uniformly mixed and crushed once.
Step S3: adding 10 times of water into 7.2-11.5 parts of composite gelling agent, uniformly mixing, fully swelling, putting into a pot, adding 12-18 parts of maltodextrin and 42-48 parts of xylitol, continuously stirring to fully dissolve and uniformly mix the materials, boiling, adding all the pleurotus eryngii and fresh orange mixed slurry, continuously stirring, stopping heating after boiling for 1 minute, adding 0.18-0.30 part of citric acid when the temperature is reduced to 80 ℃, uniformly mixing, pouring into a flat-bottom stainless steel plate, and naturally cooling.
Step S4: taking out the cooled fruitcake from the stainless steel plate, placing in a mesh screen, baking with constant temperature hot air at 50-65 deg.C, turning over once every 1 hr for 6-8 hr, and controlling water content at 18-20%.
According to the preparation method of the pleurotus eryngii cake, the pleurotus eryngii and the dried orange peel are sufficiently crushed through the flash crusher, nutrition and active ingredients are dissolved out in a short time, and the processed raw materials do not need to be filtered, so that the loss of the nutrition and the active ingredients can be effectively reduced; the dried orange peel and the xylitol added in the invention can make the product sour and sweet and tasty, and effectively reduce the heat of the cake, thereby being suitable for various people to eat.
The present invention is not limited to the above-described embodiments, and various modifications and variations of the present invention are intended to be included within the scope of the claims and the equivalent technology of the present invention if they do not depart from the spirit and scope of the present invention.
Claims (3)
1. The preparation method of the pleurotus eryngii cake is characterized by comprising the following steps of:
step S1: selecting fresh pleurotus eryngii and dried orange peel fermented for more than 5 years, dicing the pleurotus eryngii and cutting the dried orange peel into pieces;
step S2: taking 30 parts of diced pleurotus eryngii, adding 25-40 parts of water, crushing once by using a flash extractor, adding 10 parts of dried orange peel, uniformly mixing and crushing once;
step S3: adding 10 times of water into 7.2-11.5 parts of composite gelling agent, uniformly mixing, fully swelling, putting into a pot, adding 12-18 parts of maltodextrin and 42-48 parts of xylitol, continuously stirring to fully dissolve and uniformly mix the materials, adding all the pleurotus eryngii and fresh orange mixed slurry after boiling, continuously stirring, stopping heating after boiling for 1 minute, adding 0.18-0.30 part of citric acid when the temperature is reduced to 80 ℃, uniformly mixing, pouring into a flat-bottom stainless steel plate, and naturally cooling;
step S4: taking out the cooled fruitcake from the stainless steel plate, placing in a mesh screen, baking with constant temperature hot air at 50-65 deg.C, turning over once every 1 hr for 6-8 hr, and controlling water content at 18-20%.
2. The preparation method of pleurotus eryngii pastry according to claim 1, characterized in that:
the rotation speed of the flash extractor in the step S2 was 5000rpm, and the pulverization time was 1 minute.
3. The preparation method of pleurotus eryngii pastry according to claim 1, characterized in that:
the composite gelling agent is composed of carrageenan, guar gum and agar, and the mass ratio of the carrageenan to the guar gum is as follows: guar gum: agar 10:5: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811263558.3A CN111096446A (en) | 2018-10-28 | 2018-10-28 | Preparation method of pleurotus eryngii cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811263558.3A CN111096446A (en) | 2018-10-28 | 2018-10-28 | Preparation method of pleurotus eryngii cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111096446A true CN111096446A (en) | 2020-05-05 |
Family
ID=70419360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811263558.3A Withdrawn CN111096446A (en) | 2018-10-28 | 2018-10-28 | Preparation method of pleurotus eryngii cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111096446A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113278085A (en) * | 2021-05-24 | 2021-08-20 | 福建宏泰莱生物科技有限公司 | Non-ethanol precipitated high molecular weight tremella polysaccharide and preparation method thereof |
-
2018
- 2018-10-28 CN CN201811263558.3A patent/CN111096446A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113278085A (en) * | 2021-05-24 | 2021-08-20 | 福建宏泰莱生物科技有限公司 | Non-ethanol precipitated high molecular weight tremella polysaccharide and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200505 |
|
| WW01 | Invention patent application withdrawn after publication |