CN111657321A - Auricularia auricula-rose cake and making method thereof - Google Patents
Auricularia auricula-rose cake and making method thereof Download PDFInfo
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- CN111657321A CN111657321A CN202010511248.XA CN202010511248A CN111657321A CN 111657321 A CN111657321 A CN 111657321A CN 202010511248 A CN202010511248 A CN 202010511248A CN 111657321 A CN111657321 A CN 111657321A
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- 241000221377 Auricularia Species 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title abstract description 10
- 241000233866 Fungi Species 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000220317 Rosa Species 0.000 claims abstract description 24
- 235000013601 eggs Nutrition 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 16
- 239000000600 sorbitol Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 239000011259 mixed solution Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000066764 Ailanthus triphysa Species 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 6
- 210000002421 cell wall Anatomy 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims description 20
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 19
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 10
- 238000007689 inspection Methods 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 230000001680 brushing effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 239000010985 leather Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 235000015872 dietary supplement Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 3
- 230000037208 balanced nutrition Effects 0.000 abstract description 2
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000005336 cracking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- 208000002705 Glucose Intolerance Diseases 0.000 description 1
- 229920001231 Polysaccharide peptide Polymers 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 108010022457 polysaccharide peptide Proteins 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/34—Animal material
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an edible fungus and rose cake, which comprises the raw materials of edible fungus, wheat flour, eggs, honey, rose jam, white bean paste stuffing, edible vegetable oil, sorbitol, trehalose and edible salt. The invention also provides a method for making the pie, which comprises the following steps: (1) breaking cell wall of Auricularia and pulverizing; (2) mixing water and saccharide uniformly; (3) adding egg, edible vegetable oil and edible salt; (4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing; (5) adding wheat flour, stirring, kneading, and making into skin material; (6) preparing stuffing; (7) putting the wrapper and the stuffing into a forming machine; (8) baking to obtain the product. The edible fungus nutritional supplement has the advantages that the edible fungus nutritional substances are reserved, the balanced nutrition matching is easier to absorb by a human body, the edible fungus nutritional supplement is convenient to eat and carry, the meal replacement effect can be achieved, and the wider consumer groups are met.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to an edible fungus and rose cake and a making method thereof.
Background
The types of the agaric products in the current market are too single. The dried edible fungus is mainly used, the quality of the edible fungus is difficult to control, the edible fungus on the market is mainly directly eaten at present, and the defects of single taste and inconvenient carrying of an edible mode are main defects. Auricularia mainly contains Auricularia polysaccharide with effects of resisting platelet aggregation activity and blood coagulation, Auricularia melanin is a polysaccharide peptide, has physiological activity of enhancing organism immunity, can enrich Auricularia deep-processed food, fully reserve nutrition components thereof, and expand application of Auricularia, and is a problem that is always discussed by technical personnel in the field.
Disclosure of Invention
The invention discloses an edible fungus rose cake and a making method thereof, aiming at solving the problems that the edible fungus food in the prior art is single in type and inconvenient to carry, and achieving the purpose of deeply processing the edible fungus to obtain a cake which fully retains the nutrient components of the edible fungus, is beneficial to human body absorption and is convenient to carry, increases the additional value of the edible fungus, produces nutritional and meal replacement food which is popular with young people at present and is used for daily nutrient supplement, and widens the application field of the edible fungus.
In order to achieve the purpose, the technical scheme disclosed by the invention is as follows: the invention provides an agaric rose cake which comprises, by weight, 5-8 parts of agaric, 20-30 parts of wheat flour, 5-7 parts of egg, 2-4 parts of honey, 10-15 parts of rose paste, 20-30 parts of white sweetened bean paste, 15-20 parts of edible vegetable oil, 3-5 parts of sorbitol, 3-5 parts of trehalose and 0.4-0.6 part of edible salt, wherein the agaric, the wheat flour, the egg, the honey, the trehalose and the edible salt are selected to replace the traditional white granulated sugar, so that the blood sugar generation index is low, and the agaric rose cake can be eaten by people with impaired glucose tolerance and diabetes, and accordingly, the edible people are expanded.
Furthermore, the raw materials also comprise butter, the weight portion of the butter is 5-8, and the added butter can improve the mouthfeel, so that the finished product generates light milk fragrance, and the product is softer.
Furthermore, the raw materials also comprise fructo-oligosaccharide, the weight part of the fructo-oligosaccharide is 0.5-1.5, and the fructo-oligosaccharide is added to promote the proliferation of intestinal probiotics so as to promote the intestinal peristalsis.
The invention also provides a method for preparing the agaric rose cake, which comprises the following steps:
(1) breaking cell wall of Auricularia and pulverizing;
(2) putting water, sorbitol, trehalose and fructo-oligosaccharide into a beating machine, and fully stirring until the sorbitol, the trehalose, the fructo-oligosaccharide and the water are completely dissolved, wherein the weight part of the water is 3-5 parts;
(3) beating butter to soften, and adding egg, edible vegetable oil, beaten butter and edible salt after the saccharide and water in the step (2) are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour into the material prepared in the step (4), stirring and mixing the mixture, kneading the mixture by a dough kneading machine, and preparing a leather material;
(6) mixing Mel, flos Rosae Rugosae sauce, and white bean paste as stuffing;
(7) putting the wrapper and the stuffing respectively prepared in the step (5) and the step (6) into a forming machine, and carrying out stuffing wrapping, cake making and forming;
(8) and (3) baking the cake formed in the step (7), spraying water on the surface of the cake, removing surface cake powder, then baking, wherein the baking temperature is 240 ℃, the baking time is 5min, discharging, brushing a mixed solution of three yolks and one egg on the surface of the cake after natural cooling, then baking, wherein the baking temperature is 180 ℃, the baking time is 7min, and the quality inspection is qualified after discharging.
In summary, the beneficial effects of the invention include: through the technology of breaking the wall of the agaric, the agaric is crushed while nutrient substances of the agaric are reserved, the agaric and wheat flour are used as skin materials, natural food materials such as roses and the like are used as stuffing materials to prepare Chinese cakes, agaric polysaccharide and agaric melanin are reserved, and digestion and absorption can be promoted while the taste of the product is improved. Compared with the traditional moon cake, the moon cake has more modern healthy diet concepts, and removes the traditional diet concept of high oil and high sugar. The edible mode of the edible fungus is not single any more, and the nutrition cannot be lost. The traditional preparation process is matched with modern nutritional food materials, is a cake with balanced nutrition, easy absorption by human body and convenient eating, more accords with the diet and consumption habits of contemporary people, can also play a role of replacing meals, and meets wider consumption groups.
Detailed Description
The present invention is described in further detail below with reference to specific examples. The operation of the present invention is prior art without specific mention.
The first embodiment is as follows: the invention provides an edible fungus and rose cake which comprises, by weight, 5 parts of edible fungus, 20 parts of wheat flour, 5 parts of eggs, 2 parts of honey, 10 parts of rose sauce, 20 parts of white bean paste, 15 parts of edible vegetable oil, 3 parts of sorbitol, 3 parts of trehalose and 0.5 part of edible salt.
Furthermore, the raw material also comprises butter, and the weight part of the butter is 5 parts.
Furthermore, the raw material also comprises fructo-oligosaccharide, and the weight part of the fructo-oligosaccharide is 1.5 parts.
The method for making the agaric rose cake comprises the following steps:
(1) breaking cell wall of Auricularia and pulverizing; preferably, the edible fungus is fine powder with fineness and mesh number of 500 meshes after wall breaking, so that nutrient substances are easier to absorb by a human body;
(2) putting water, sorbitol, trehalose and fructo-oligosaccharide into a beating machine, and fully stirring until the sorbitol, the trehalose, the fructo-oligosaccharide and the water are completely dissolved, wherein the weight part of the water is 3 parts;
(3) beating butter to soften, and adding egg, edible vegetable oil, beaten butter and edible salt after the saccharide and water in the step (2) are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour into the material prepared in the step (4), stirring and mixing the mixture, kneading the mixture by a dough kneading machine, and preparing a leather material;
(6) mixing Mel, flos Rosae Rugosae sauce, and white bean paste as stuffing;
(7) putting the wrapper and the stuffing respectively prepared in the step (5) and the step (6) into a forming machine, and carrying out stuffing wrapping, cake making and forming;
(8) and (3) baking the cake formed in the step (7), spraying water on the surface of the cake, removing surface cake powder, then baking, wherein the baking temperature is 240 ℃, the baking time is 5min, discharging, brushing a mixed solution of three yolks and one egg on the surface of the cake after natural cooling, then baking, wherein the baking temperature is 180 ℃, the baking time is 7min, and the quality inspection is qualified after discharging. When the product is packaged, all packages are sterilized by ultraviolet and ozone, and then the product is packaged.
The quality inspection comprises the following steps: the form is as follows: the appearance is neat, the patterns are clear, the phenomena of cracking, stuffing exposure, concave shrinkage and treading inclination do not occur, and the variety has the required shape.
The color and luster is smooth on the surface, has the due color luster of the variety, is uniform in color and has no variegated color.
Organizing: the wrapper and stuffing have uniform thickness, no shelling, no large gap and no half-grown, and the variety has tissues which the variety should have.
Taste and mouthfeel: has the original flavor of the variety and no peculiar smell.
Impurities: normal vision has no visible impurities.
Example two: the invention provides an edible fungus and rose cake which comprises, by weight, 8 parts of edible fungus, 30 parts of wheat flour, 7 parts of eggs, 4 parts of honey, 15 parts of rose paste, 30 parts of white sweetened bean paste, 20 parts of edible vegetable oil, 5 parts of sorbitol, 5 parts of trehalose and 0.4 part of edible salt.
Further, the raw materials also comprise butter, and the weight portion of the butter is 6 portions.
Furthermore, the raw material also comprises fructo-oligosaccharide, and the weight part of the fructo-oligosaccharide is 1.5 parts.
The method for making the agaric rose cake comprises the following steps:
(1) breaking cell wall of Auricularia and pulverizing; preferably, the edible fungus is fine powder with fineness and mesh number of 500 meshes after wall breaking, so that nutrient substances are easier to absorb by a human body;
(2) putting water, sorbitol, trehalose and fructo-oligosaccharide into a beating machine, and fully stirring until the sorbitol, the trehalose, the fructo-oligosaccharide and the water are completely dissolved, wherein the weight part of the water is 5 parts;
(3) beating butter to soften, and adding egg, edible vegetable oil, beaten butter and edible salt after the saccharide and water in the step (2) are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour into the material prepared in the step (4), stirring and mixing the mixture, kneading the mixture by a dough kneading machine, and preparing a leather material;
(6) mixing Mel, flos Rosae Rugosae sauce, and white bean paste as stuffing;
(7) putting the wrapper and the stuffing respectively prepared in the step (5) and the step (6) into a forming machine, and carrying out stuffing wrapping, cake making and forming;
(8) and (3) baking the cake formed in the step (7), spraying water on the surface of the cake, removing surface cake powder, then baking, wherein the baking temperature is 240 ℃, the baking time is 5min, discharging, brushing a mixed solution of three yolks and one egg on the surface of the cake after natural cooling, then baking, wherein the baking temperature is 180 ℃, the baking time is 7min, and the quality inspection is qualified after discharging. When the product is packaged, all packages are sterilized by ultraviolet and ozone, and then the product is packaged.
The quality inspection comprises the following steps: the form is as follows: the appearance is neat, the patterns are clear, the phenomena of cracking, stuffing exposure, concave shrinkage and treading inclination do not occur, and the variety has the required shape.
The color and luster is smooth on the surface, has the due color luster of the variety, is uniform in color and has no variegated color.
Organizing: the wrapper and stuffing have uniform thickness, no shelling, no large gap and no half-grown, and the variety has tissues which the variety should have.
Taste and mouthfeel: has the original flavor of the variety and no peculiar smell.
Impurities: normal vision has no visible impurities.
Example three: the invention provides an edible fungus and rose cake which comprises, by weight, 6 parts of edible fungus, 25 parts of wheat flour, 6 parts of eggs, 3 parts of honey, 13 parts of rose paste, 25 parts of white sweetened bean paste, 17 parts of edible vegetable oil, 4 parts of sorbitol, 4 parts of trehalose and 0.6 part of edible salt.
Further, the raw materials also comprise 8 parts of butter by weight.
Furthermore, the raw material also comprises 0.5 part of fructo-oligosaccharide.
The method for making the agaric rose cake comprises the following steps:
(1) breaking cell wall of Auricularia and pulverizing; preferably, the edible fungus is fine powder with fineness and mesh number of 500 meshes after wall breaking, so that nutrient substances are easier to absorb by a human body;
(2) putting water, sorbitol, trehalose and fructo-oligosaccharide into a beating machine, and fully stirring until the sorbitol, the trehalose, the fructo-oligosaccharide and the water are completely dissolved, wherein the weight part of the water is 4;
(3) beating butter to soften, and adding egg, edible vegetable oil, beaten butter and edible salt after the saccharide and water in the step (2) are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour into the material prepared in the step (4), stirring and mixing the mixture, kneading the mixture by a dough kneading machine, and preparing a leather material;
(6) mixing Mel, flos Rosae Rugosae sauce, and white bean paste as stuffing;
(7) putting the wrapper and the stuffing respectively prepared in the step (5) and the step (6) into a forming machine, and carrying out stuffing wrapping, cake making and forming;
(8) and (3) baking the cake formed in the step (7), spraying water on the surface of the cake, removing surface cake powder, then baking, wherein the baking temperature is 240 ℃, the baking time is 5min, discharging, brushing a mixed solution of three yolks and one egg on the surface of the cake after natural cooling, then baking, wherein the baking temperature is 180 ℃, the baking time is 7min, and the quality inspection is qualified after discharging. When the product is packaged, all packages are sterilized by ultraviolet and ozone, and then the product is packaged.
The quality inspection comprises the following steps: the form is as follows: the appearance is neat, the patterns are clear, the phenomena of cracking, stuffing exposure, concave shrinkage and treading inclination do not occur, and the variety has the required shape.
The color and luster is smooth on the surface, has the due color luster of the variety, is uniform in color and has no variegated color.
Organizing: the wrapper and stuffing have uniform thickness, no shelling, no large gap and no half-grown, and the variety has tissues which the variety should have.
Taste and mouthfeel: has the original flavor of the variety and no peculiar smell.
Impurities: normal vision has no visible impurities.
1. Some comparative tests are described below to illustrate the optimum selection of the components to be finally selected and the amounts of the components to be used in the present invention.
2. The following is a table of nutritional ingredients for testing pies according to the present invention
Example-nutrient profile:
example two nutrient profile:
example three nutrient profile:
nutrient composition table
3. Statistics were used to perform taste statistics on examples one to three and comparative examples one to three, 100 individuals were used for blind tests.
Sensory evaluation analysis sheet
The 100 reviews rate each group of products as follows:
| group of | Average score (full score 100 points) |
| Example one | 98 |
| Example two | 97 |
| EXAMPLE III | 96 |
| Comparative example 1 | 50 |
| Comparative example No. two | 55 |
| Comparative example No. three | 55 |
And (5) drawing a conclusion that: the scores of the examples of the application are all above 90 points, and other test schemes still need to be improved. In the scoring process, the general reaction of experimenters is that foods which are too sweet are easy to become greasy, the agaric rose cake has no uncomfortable taste from sweetness or other aspects, is not too sweet and is easy to become greasy, and the faint sweet taste of rose jam is perfectly combined with the soft taste of the skin, so that the taste buds of most people can be met.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. The agaric rose cake is characterized by comprising, by weight, 5-8 parts of agaric, 20-30 parts of wheat flour, 5-7 parts of eggs, 2-4 parts of honey, 10-15 parts of rose paste, 20-30 parts of white sweetened bean paste stuffing, 15-20 parts of edible vegetable oil, 3-5 parts of sorbitol, 3-5 parts of trehalose and 0.4-0.6 part of edible salt.
2. The agaric rose cake according to claim 1, wherein the raw materials further comprise butter, and the weight portion of the butter is 5-8.
3. The agaric rose cake according to claim 1, wherein the raw material further comprises 0.5 to 1.5 parts by weight of fructo-oligosaccharide.
4. A method of making the black fungus rose cake of any one of claims 1 to 3, comprising the steps of:
(1) breaking cell wall of Auricularia and pulverizing;
(2) putting water, sorbitol, trehalose and fructo-oligosaccharide into a beating machine, and fully stirring until the sorbitol, the trehalose, the fructo-oligosaccharide and the water are completely dissolved, wherein the weight part of the water is 3-5 parts;
(3) beating butter to soften, and adding egg, edible vegetable oil, beaten butter and edible salt after the saccharide and water in the step (2) are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour into the material prepared in the step (4), stirring and mixing the mixture, kneading the mixture by a dough kneading machine, and preparing a leather material;
(6) mixing Mel, flos Rosae Rugosae sauce, and white bean paste as stuffing;
(7) putting the wrapper and the stuffing respectively prepared in the step (5) and the step (6) into a forming machine, and carrying out stuffing wrapping, cake making and forming;
(8) and (3) baking the cake formed in the step (7), spraying water on the surface of the cake, removing surface cake powder, then baking, wherein the baking temperature is 240 ℃, the baking time is 5min, discharging, brushing a mixed solution of three yolks and one egg on the surface of the cake after natural cooling, then baking, wherein the baking temperature is 180 ℃, the baking time is 7min, and the quality inspection is qualified after discharging.
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| CN112205443A (en) * | 2020-10-13 | 2021-01-12 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric biscuits and making method thereof |
| CN112369447A (en) * | 2020-11-09 | 2021-02-19 | 蚌埠学院 | Black fungus and wheat germ biscuit rich in dietary fibers and preparation method thereof |
| CN113693199A (en) * | 2021-07-31 | 2021-11-26 | 武汉市玫隆皇冠食品有限公司 | Trehalose green bean cake and preparation method thereof |
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| CN112205443A (en) * | 2020-10-13 | 2021-01-12 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric biscuits and making method thereof |
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| CN113693199A (en) * | 2021-07-31 | 2021-11-26 | 武汉市玫隆皇冠食品有限公司 | Trehalose green bean cake and preparation method thereof |
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