CN111134169A

CN111134169A - Matsutake crisp biscuits and preparation method thereof

Info

Publication number: CN111134169A
Application number: CN201910961057.0A
Authority: CN
Inventors: 陈艳; 罗莎杰; 蒋佳洛; 饶朝龙; 李美凤; 蒋丽施; 王娟
Original assignee: Sichuan Taiji Pharmaceutical C Cn
Current assignee: Sichuan Taiji Pharmaceutical C Cn; Chengdu University of Traditional Chinese Medicine
Priority date: 2019-10-10
Filing date: 2019-10-10
Publication date: 2020-05-12

Abstract

The invention discloses a matsutake crisp biscuit which is prepared from matsutake powder, flour, baking powder, egg liquid, butter and white granulated sugar. The invention also discloses a preparation method of the biscuit. The pine mushroom crisp biscuit has a strong pine mushroom flavor, is crisp in taste, fine and smooth, does not stick to teeth, is a new pine mushroom product with excellent taste, and has a good nutritional value.

Description

Matsutake crisp biscuits and preparation method thereof

Technical Field

The invention belongs to the field of food science, and particularly relates to a formula of matsutake crisp biscuits and a preparation method thereof.

Background

Matsutake (Tricholoma matsutake (s. ito et Imai) singing), also known as matsutake, zygomycota, Tricholoma matsutake, gallinacea (tibet) and the like, belongs to the order agarales, the family Tricholoma matsutake, the genus Tricholoma, often symbiotic with pinewoods in temperate and cold temperate zones, and is a symbiotic fungus. The Tricholoma matsutake contains abundant vitamins, dietary fiber, amino acids, and fat, and has active substances such as double-chain Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide, and Tricholoma matsutake alcohol. The rich active substances endow the tricholoma matsutake with various health care functions, such as enhancing immunity, assisting in reducing blood sugar, resisting oxidation, promoting digestion, assisting in protecting chemical liver injury and the like. In addition, the tricholoma matsutake has unique flavor and delicious taste, and the edible value of the tricholoma matsutake is gradually valued by people along with the improvement of the life quality of people. As the tricholoma matsutake can only realize semi-artificial cultivation, fresh tricholoma matsutake has tender tissue, high water content, no obvious protective structure on the surface, high metabolism speed, easy decay and deterioration, volatile edible value and commodity value of the tricholoma matsutake, and great limitation on storage, transportation and sale of the tricholoma matsutake, the tricholoma matsutake deep processing product becomes a research hotspot in recent years.

In 2010, the cynanchum paniculatum is subjected to compatibility of tricholoma matsutake and Chinese wolfberry and other traditional Chinese medicines, and tricholoma matsutake paste is researched; the Tricholoma matsutake oil is prepared by mixing Tricholoma matsutake extract with vegetable oil. In 2011, Armillaria matsutake (lto et lmai) Singer is pulverized and mixed with honey to obtain the matsutake (lto et lmai) Singer honey paste. In 2013, making the pine mushroom instant tea by using the giant-leaved macrobrachium and the like; in 2014, the pine mushroom polysaccharide, the bee pollen and the queen bee embryo are utilized to prepare the health-care tablet in the Yuesheng and the like.

The matsutake as a high-quality nutritional food has become a new direction for food research at home and abroad. With the continuous improvement of the substance level and the mental culture level of people, the requirements of people on diet also change continuously: while guaranteeing the abdomen wrapping, the nutrition and health of food are gradually pursued.

The biscuit is a traditional and representative dessert, and the crisp biscuit brings enjoyment of taste buds to people with crisp sense and rich taste level. Nowadays, biscuits rich in dietary fibers become food which is continuously required in life of people and are well sought and favored by consumers. Currently, monkey mushroom biscuits are taken as a model in the market, most fungus biscuits are rough in taste, heavy in sandy sense and to be improved in taste. No report is found about tricholoma matsutake biscuits.

Disclosure of Invention

The invention provides a matsutake crisp biscuit and a preparation method thereof.

The invention relates to a colloid-milled tricholoma matsutake crisp biscuit which is prepared from the raw materials of tricholoma matsutake powder, flour, baking powder, egg liquid, butter and white granulated sugar.

Preferably, the composition is prepared from the following raw materials in parts by weight: 3-5 parts of baking powder, 35-45 parts of egg liquid, 45-55 parts of butter, 05-1.5 parts of salt, 90-110 parts of flour, 30-40 parts of white granulated sugar, 5-15 parts of pine pollen and 5-15 parts of water.

Preferably, the composition is prepared from the following raw materials in parts by weight: 4 parts of baking powder, 40 parts of egg liquid, 45-55 parts of butter, 1 part of salt, 100 parts of flour, 30-40 parts of white granulated sugar, 5-15 parts of pine pollen and 5-15 parts of water.

Preferably, the composition is prepared from the following raw materials in parts by weight: 4 parts of baking powder, 40 parts of egg liquid, 55 parts of butter, 1 part of salt, 100 parts of flour, 40 parts of white granulated sugar, 10 parts of tricholoma matsutake powder and 10 parts of water.

Wherein the flour is a weak flour.

The biscuit is prepared by taking the raw materials and adopting the following process:

(1) preparing a coarse slurry: mixing butter and egg liquid, adding water, salt and Tricholoma matsutake powder, and mixing to obtain coarse pulp;

(2) refining the coarse slurry obtained in the step (1) in a colloid mill to obtain fine slurry;

(3) paste mixing: uniformly mixing the weak flour and the baking powder, adding the fine slurry obtained in the step (2), and uniformly stirring;

(4) and (5) baking to obtain the finished product.

In the step (2), the grinding gap of the colloid mill is 4.5, and the grinding times are 3.

In the step (4), baking is carried out for 15min under the conditions of a surface fire temperature of 190 ℃ and a primer temperature of 160 ℃.

The invention also provides a method for preparing the colloid milling tricholoma matsutake crisp biscuits, which is prepared from the raw materials according to the following process:

(4) and (5) baking to obtain the finished product.

In the step (2), the grinding gap of the colloid mill is 4.5, and the grinding times are 3; in the step (4), baking is carried out for 15min under the conditions of a surface fire temperature of 190 ℃ and a primer temperature of 160 ℃.

The hardness, the brittleness, the viscosity and the chewiness of the pine mushroom crisp biscuits prepared by the colloid mill are all larger than those of biscuits prepared by a colloid mill, the application of the colloid mill plays a very good role in improving the taste of the biscuits, and the developed pine mushroom crisp biscuits have a thick pine mushroom taste, are crisp in taste, are fine and smooth and do not stick to teeth, are a new pine mushroom product variety with excellent taste and have good nutritional value.

Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.

The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.

Drawings

FIG. 1 shows the effect of addition of Tricholoma matsutake powder on Tricholoma matsutake crisp cookies

FIG. 2 shows the effect of water addition on short biscuits of Tricholoma matsutake

FIG. 3 is a graph showing the effect of butter addition on matsutake crisp cookies

FIG. 4 shows the effect of white sugar addition on matsutake crisp biscuits

FIG. 5 Effect of grind gap Scale on Tricholoma matsutake crisp biscuits

FIG. 6 Effect of grinding frequency on Tricholoma matsutake crisp biscuits

FIG. 7 texture measurement chart of matsutake biscuits ground with colloid

FIG. 8 is a figure showing texture measurement of matsutake patties without using a colloid mill

FIG. 9 Process flow diagram

Detailed Description

Instruments and raw and auxiliary materials

1. Instruments and equipment: FC-5C far infrared electric food baking oven (Guangdong food machinery, Inc.); electric ovens (Shanghai machines, Inc.); JM-5 laboratory type colloid mill (Shanghai machinery Co., Ltd.); AHM-P135A electric whisk (Beijing Electrical appliances, Inc.); BCD-208STPH refrigerator (Qingdao Haier Co., Ltd.); xtc texture analyzer (shanghai baosheng industries development ltd).

2. Raw and auxiliary materials: matsutake (Yajiang dried), low-gluten flour (HUIYI), egg liquid, butter (Anjia), double-effect baking powder (Baizui), white granulated sugar (food grade), salt (food grade), and mineral water (farmer spring).

Example 1: preparation process flow and evaluation method of colloid-ground crispy biscuits with pine mushrooms

1. Pretreatment of raw materials: pulverizing dried Tricholoma matsutake into powder with sealed pulverizer, and sieving with 100 mesh sieve.

2. The process flow comprises the following steps:

as shown in fig. 9.

3. The method comprises the following operation steps:

(1) preparing a coarse slurry: softening butter at room temperature, optimally mixing solid state butter and liquid state butter at a ratio of 2: 1, beating butter into butter state with an electric egg beater, adding white sugar three times, adding the white sugar three times, beating until grains appear after the first addition, beating until the color turns white, beating the butter for the third time until the volume expands, adding egg liquid, beating until the volume expands again, adding water, salt and Tricholoma matsutake powder, and fully beating until the mixture is uniformly mixed for later use.

(2) Refining by a colloid mill: and introducing the uniformly mixed coarse slurry into a colloid mill for refining to obtain fine slurry for later use.

(3) Paste mixing: fully mixing the low-gluten flour and the baking powder to be uniform, adding the fine slurry into the flour paste twice, and stirring uniformly until the flour paste has no large particles.

(4) Baking: baking at surface fire of 190 deg.C and primer of 160 deg.C for 15min, and cooling.

4. The evaluation method comprises the following steps: sensory evaluation: the product comprises 50 members receiving the education of sensory evaluation knowledge to form an evaluation group, the quality of the matsutake crisp biscuits is subjected to sensory evaluation according to four aspects of shape, color, taste, texture and the like, and the average value is taken as the final result. Sensory scoring criteria are shown in table 1.

TABLE 1 sensory Scoring criteria

Example 2: screening of main formula components of matsutake crisp biscuits

1. Single factor test:

(1) influence of addition amount of tricholoma matsutake powder on biscuit quality: under the conditions of 4g of baking powder, 40g of egg liquid, 45g of butter, 1g of salt, 100g of low-gluten flour, 40g of white granulated sugar and 10g of water, the influence of 5g, 10g, 15g, 20g and 25g of pine mushroom powder on the taste of the pine mushroom crisp biscuits is researched, and the sensory evaluation result is shown in the attached figure 1. When the adding amount of the biscuit is 5g, the biscuit is light in taste, free of obvious tricholoma matsutake taste, light yellow in color, hard in taste, uneven in hole structure inside the biscuit, and rated for 68 in sensory evaluation; when the addition amount of the tricholoma matsutake powder is 10g, the matsutake biscuit has pure taste, golden yellow color, crisp mouthfeel, uniform internal structure and optimal quality, and the sensory evaluation score is 71.1 points; when the addition amount of the tricholoma matsutake powder is 15g, the sensory evaluation score is reduced to 70.4 points, at the moment, the biscuit tastes slightly bitter, the tricholoma matsutake is heavy in taste, the color is dark brown, and whether the matsutake is mature or not is difficult to judge according to coloring. As shown in figure 1, the response surface test is carried out when the addition amount of the pine antler powder is about 10 g.

(2) Effect of water addition on biscuit quality: under the conditions of 4g of baking powder, 40g of egg liquid, 45g of butter, 1g of salt, 100g of low-gluten flour, 40g of white granulated sugar and 10g of tricholoma matsutake powder, the influence of different water addition amounts of 5g, 10g, 15g, 20g and 25g on the taste of the tricholoma matsutake crisp biscuits is researched, the water addition amount determines the softness and hardness degree of the batter and influences the taste of the biscuits at the same time and temperature, different amounts of water are added, sensory evaluation score results are shown in figure 2, the quality of the biscuits also obviously rises along with the continuous increase of the water, when the water addition amount is 10g, the batter is moderate in softness and hardness, the biscuits have the unique mellow fragrance of the tricholoma matsutake, the color is golden, no wet and soft in the middle, the quality of the biscuits reaches the best, and the sensory evaluation score rises to 77.2 minutes; if water is added continuously, the batter is thin and soft, the extruded biscuits are not easy to form, the taste of the matsutake crisp biscuits is similar to that of cakes, the color and luster of the matsutake crisp biscuits are brownish yellow, the phenomena of tooth sticking are caused, the sensory evaluation score is reduced, and the sensory score is reduced to 72.1 points when the adding amount is increased to 25 g. Therefore, it is most preferable to conduct the response surface test when the amount of water added is selected to be about 10 g.

(3) Effect of butter addition on biscuit quality: the influence of 35g, 40g, 45g, 50g and 55g of different butter additions on the taste of the matsutake crisp biscuits is studied under the conditions of 4g of baking powder, 40g of egg liquid, 1g of salt, 100g of low-gluten flour, 40g of white granulated sugar, 10g of matsutake crisp powder and 10g of water. The addition amount of butter determines most of the flavor of the biscuit, the butter is rich in flavor when the butter is more, the butter with different qualities is added along with the milk flavor, and the sensory evaluation score result is shown in figure 3. When the addition amount of the butter is continuously increased, the quality of the matsutake crisp biscuits shows an increasing trend, the flavor of the biscuits is more pure, the internal pore diameter is more uniform, when the mass number of the butter is 50g, the biscuits have strong flavor, crisp mouthfeel and golden color, the quality of the matsutake crisp biscuits reaches the best, and the sensory score is increased from 73.7 to 78.5; if butter is added continuously, the milk flavor caused by the butter is too strong, the flavor of tricholoma matsutake is covered, the color also begins to become grey, the paste is easy to stick to bowls at the early stage, the waste amount is large, the quality is reduced continuously, and the sensory score is reduced to 76.1 points when the mass number of the butter is increased to 55 g. Therefore, the response surface test was performed with the butter addition amount selected to be about 55 g.

(4) Influence of the addition amount of white granulated sugar on the quality of the biscuit: under the conditions of 4g of baking powder, 40g of egg liquid, 50g of butter, 1g of salt, 100g of low-gluten flour, 10g of tricholoma matsutake powder and 10g of water, the influence of the addition amounts of 30g, 35g, 40g, 45g and 50g of white granulated sugar on the taste of the tricholoma matsutake crisp biscuits is studied. The amount and the fermentation degree of the white granulated sugar determine whether the taste of the biscuits is crisp, if the addition amount of the white granulated sugar is too small, the biscuits can be bitter, and sensory evaluation scores of the pine mushroom crisp biscuits are shown in the attached figure 4 by adding different amounts of the white granulated sugar. When the addition amount of the white granulated sugar is 35.0g, the matsutake crisp biscuits have moderate sweetness, have relatively strong matsutake fragrance, and are crisp in taste and free of sticking to teeth. When the white granulated sugar is continuously added, the special fragrance of the tricholoma matsutake is covered by sweet taste, the mouth feel is sweet and greasy, the color is dark brown and is accompanied with the phenomenon of tooth sticking, and the sensory score is reduced to 74.5 minutes when the addition amount of the white granulated sugar is 50g, so that the response surface test is most suitable when the addition amount of the white granulated sugar is about 35 g.

2. The preparation formula of the matsutake crisp biscuits is tested in a multi-factor way:

on the basis of a single-factor test, the addition amount of the tricholoma matsutake powder, the addition amount of water, the addition amount of butter and the addition amount of white granulated sugar are considered factors, sensory evaluation scores are used as considered indexes, a test design (table 2) is carried out according to the center combination summation principle of Box-Behnken to determine the optimal combination of biscuit formulas, and the results are shown in tables 3 and 4.

TABLE 2 analysis factor level table

TABLE 3 test design and results

As can be seen from the table above, the tricholoma matsutake biscuits prepared by the formulas of the numbers 1 to 27 are all good in taste, which shows that the mixing of the weight and the dosage of various raw materials is good, wherein the tricholoma matsutake biscuits prepared by the formula of the number 8 are particularly good in taste, are remarkably superior to the tricholoma matsutake biscuits prepared by other formulas, are the optimal formula, and show that the mixing of the weight and the dosage of the raw materials of the formula is very good.

Example 3: process condition screening for preparing matsutake crisp biscuits by colloid milling method

1. Single factor test:

(1) influence of grinding gaps on quality of the matsutake crisp biscuits: under the conditions of 4g of baking powder, 40g of egg liquid, 1g of salt, 100g of low-gluten flour, 40g of white granulated sugar, 10g of tricholoma matsutake powder and 10g of water, and grinding for 1 time, the influence of different grinding gap scales of 3.5, 4, 4.5, 5 and 5.5 on the mouth feel of the tricholoma matsutake crisp biscuits is researched, and the sensory evaluation result is shown in figure 5. When the grinding gap is 3.5, the biscuit has sufficient granular feel and rough mouthfeel, the phenomenon of tooth sticking exists after the biscuit enters the mouth, and the sensory evaluation score is 79.7 points; when the grinding gap scale is gradually increased, the flavor of the biscuit is increased, and the grinding gap scale is increased to 5, the matsutake biscuit has pure taste, golden yellow color, crisp and fine taste and no tooth sticking phenomenon, the quality of the matsutake reaches the best, and the sensory evaluation score is 87.9 points; when the grinding clearance scale is increased to 5.5, the sensory evaluation score is reduced, the evaluation score is 85.1, the taste of the biscuit is too thin, no fragrance is generated, and the tooth sticking phenomenon reappears, so that the orthogonal test is carried out when the grinding clearance scale is 5 and 5.5 according to the sensory evaluation score.

(2) Influence of grinding times on quality of matsutake crisp biscuits: under the conditions of 4g of baking powder, 40g of egg liquid, 1g of salt, 100g of low-gluten flour, 40g of white granulated sugar, 10g of tricholoma matsutake powder, 10g of water and 5 grinding gap scales, the influence of different grinding times on the quality of the tricholoma matsutake crisp biscuits is researched, and the sensory evaluation result is shown in figure 6. When the grinding times are 1, the biscuit has strong granular sensation in the mouth, general crispness, large internal pores and sensory evaluation score of 85.0 points; when the grinding times are gradually increased, the flavor of the biscuit is improved, and the grinding times are increased to 3, the matsutake biscuit has strong flavor, golden color, crisp and fine taste, uniform internal pores, optimal quality and sensory evaluation score of 87.7; when the number of grinding times increased to 5, the sensory evaluation score decreased, and the evaluation score was 86.2 points, and at this time, the biscuit had too thin mouthfeel and insufficient crispiness, so the orthogonal test was performed with the number of grinding times selected to be 2 and 3, based on the sensory evaluation score.

2. And (3) multi-factor test: on the basis of the single-factor test, a multi-factor test table is selected for carrying out the test, the optimal parameters of the biscuit making process are determined according to the final sensory score, and the results are shown in tables 4-5.

TABLE 4 Tricholoma matsutake crisp biscuit preparation technology test factor level table

TABLE 5 matsutake crisp biscuit production Process test results

As can be seen from the above table, the best process is E₁F₂The process of (1), wherein the sensory evaluation comprehensive score is 87.5. And (3) comprehensively considering all factors, and finally determining the process as an optimal process: the grinding gap was 4.5 and the number of grinding times was 3.

Example 4: texture and nutrient content determination of matsutake crisp biscuits prepared by colloid milling method

The matsutake mushrooms prepared under the optimal formulation in example 2, the optimal process conditions in example 3, and the matsutake mushrooms prepared without using a colloid mill under the optimal formulation conditions were subjected to a total texture analysis (TPA), and the baked and cooled biscuits were placed on a texture analyzer stage for testing using a probe P/36R. The measurement conditions were: measuring the speed of 3.00mm/s before measurement, the speed of 1.00mm/s during measurement, the speed of 3.00mm/s after measurement, the time interval between two times of compression of 5s, the percentage of compression of 30 percent and the triggering force of 5.0g, and measuring the hardness, brittleness, viscosity and chewiness of the biscuit. Each set of samples was measured 3 times and the average was taken. The results of the single-factor experiment were processed using Excel software and the results of hardness, crispness, stickiness and chewiness measured for the three biscuits were compared and shown in figures 7 and 8.

The TPA test results are shown in Table 6:

TABLE 6 texture measurement results

As shown in Table 8, hardness, brittleness, viscosity and chewiness of the matsutake crisp biscuits prepared by the colloid mill are all larger than those of biscuits prepared by the colloid mill, and the process can improve the taste of the high dietary fiber biscuits and enable the biscuits to be finer in texture.

The nutrient components of the matsutake crisp biscuits prepared by the optimal formula and the optimal process are calculated by a food energy scale and are shown in table 7.

TABLE 7 nutrient composition table of matsutake crisp biscuits

As shown in Table 7, the matsutake Mushroom biscuit of the present invention has high nutritive value.

The invention provides the tricholoma matsutake biscuits with fine taste, rich taste and high nutritive value by taking the tricholoma matsutake as a raw material and combining a colloid milling method, and the tricholoma matsutake biscuits have good application prospect.

Claims

1. A matsutake crisp biscuit is characterized in that: the egg cream is prepared from pine pollen, flour, baking powder, egg liquid, butter and white granulated sugar.

2. Biscuit according to claim 1, characterized in that: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 3-5 parts of baking powder, 35-45 parts of egg liquid, 45-55 parts of butter, 05-1.5 parts of salt, 90-110 parts of flour, 30-40 parts of white granulated sugar, 5-15 parts of pine pollen and 5-15 parts of water.

3. Biscuit according to claim 2, characterized in that: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 4 parts of baking powder, 40 parts of egg liquid, 45-55 parts of butter, 1 part of salt, 100 parts of flour, 30-40 parts of white granulated sugar, 5-15 parts of pine pollen and 5-15 parts of water.

4. A biscuit according to claim 3, characterized in that: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 4 parts of baking powder, 40 parts of egg liquid, 55 parts of butter, 1 part of salt, 100 parts of flour, 40 parts of white granulated sugar, 10 parts of tricholoma matsutake powder and 10 parts of water.

5. A biscuit according to any of claims 1 to 4, characterized in that: the flour is low gluten flour.

6. Biscuit according to claim 1, characterized in that: the material is prepared by the following process after taking the raw material of any claim 1-5:

(4) and (5) baking to obtain the finished product.

7. The biscuit of claim 6, wherein: in the step (2), the grinding gap of the colloid mill is 4.5, and the grinding times are 3.

8. The biscuit of claim 6, wherein: in the step (4), baking is carried out for 15min under the conditions of a surface fire temperature of 190 ℃ and a primer temperature of 160 ℃.

9. A method for preparing colloid milling tricholoma matsutake crisp biscuits is characterized by comprising the following steps: taking the raw material of any one of claims 1 to 5, and preparing the raw material according to the following process:

(4) and (5) baking to obtain the finished product.

10. The method of claim 9, wherein: in the step (2), the grinding gap of the colloid mill is 4.5, and the grinding times are 3; in the step (4), baking is carried out for 15min under the conditions of a surface fire temperature of 190 ℃ and a primer temperature of 160 ℃.