WO2020177431A1 - Preparation method for hericium erinaceus highland barley biscuit - Google Patents

Abstract

A preparation method for a Hericium erinaceus highland barley biscuit, comprising: crushing and sieving a Hericium erinaceus dry article and highland barley that has been subjected to impurity removal, cleaning and drying, extruding and expanding the resultant under a temperature of 150 to 170 ℃, and then performing ultrafine pulverization to obtain pre-gelatinized powder; and then, adding, in parts by weight, 300 to 400 parts of the pregelatinized powder, 200 to 300 parts of wheat powder, 200 to 300 parts of butter, 180 to 200 parts of sugar powder, 60 to 80 parts of whole egg liquid, 3 to 5 parts of soda, 7 to 9 parts of ammonium bicarbonate and 2 to 3 parts of sesame, and performing sugar syrup beating, dough stirring, segmentation and molding, and baking and cooling, so as to obtain the Hericium erinaceus highland barley biscuit.

Description

Preparation method of Hericium erinaceus barley crisp Technical field

The invention relates to a preparation method of Hericium erinaceus barley crisp, which belongs to the technical field of food processing.

Background technique

The edible fungus industry has developed rapidly in recent years and has gradually become a new choice for the adjustment of my country's agricultural industry structure. Edible fungi have the five characteristics of "not competing with people for food, not competing with grain for land, not competing with land for fertilizer, not competing with agriculture for time, and not competing with others for resources", and have great potential.

Hericium erinaceus, also known as Hericium erinaceus, Hedgehog fungus, Cauliflower fungus or Mountain Fu fungus, is flat in nature, sweet in taste, beneficial to the five internal organs, and aids digestion. It is called "vegetarian meat". Hericium erinaceus is not only rich in nutrition, but also rich in functional ingredients such as active polysaccharides, peptides and biological enzymes. It has both edible and medicinal functions. It is one of the important raw materials in the edible fungus processing industry.

Highland barley is a specialty crop in Tibet plateau and other regions. Compared with other cereal crops, it has the nutritional characteristics of high protein, high fiber, high vitamin, low fat and low sugar. Its β-glucan content is the highest of all barley varieties and is 50 times the average content of wheat. Highland barley, as a staple food, has high nutritional value, but it still has disadvantages such as poor taste, low gluten protein content, poor molding and processing characteristics, and not easily digested by the human body.

Summary of the invention

In view of the above shortcomings, the present invention provides a method for preparing easy-digestible Hericium barley crisps. The Hericium barley crisps prepared by the method have good taste, rich nutrition and easy digestion, can protect the intestines and stomach, and the preparation method is safe. Reasonable and practical.

In order to achieve the above object, the preparation method of Hericium erinaceus barley crisp of the present invention includes the following steps:

(1) Highland barley treatment: the cleared barley is washed with water and dried to a moisture content of <10%;

(2) Crush the dried barley and dried Hericium erinaceus to 80 meshes respectively;

(3) Mix the above-mentioned highland barley powder and Hericium erinaceus powder, wherein the content of the Hericium erinaceus powder is 20-35% of the weight of the highland barley powder, and then add water to make the moisture content of the mixed powder 16-19%, extruded; wherein the twin screw Extruder condition setting: screw speed 145～165r/min, cavity temperature 150～170℃, feeding speed 17～19r/min. The obtained product was dried in a blast drying box for 24 hours and then pulverized to 60 mesh, and then superfinely pulverized using a jet mill to obtain the pregelatinized powder of highland barley Hericium erinaceus;

(4) Take 200～300 parts of softened butter and 180～200 parts of icing sugar and stir evenly for 5～8min, add 60～80 parts of whole egg liquid, stir until emulsification is complete, and then add 300～400 parts of highland hericium Gelatinized powder, 200 to 300 parts of wheat flour, 3 to 5 parts of soda, and 7 to 9 parts of ammonium bicarbonate are stirred into a uniform dough. The wheat flour, soda and ammonium bicarbonate are all passed through a 60-mesh sieve; the dough is divided into 25-30g /Piece, knead and press lightly, poke a small hole in the upper part and sprinkle sesame seeds for 2~3 portions, and finally bake in the oven, the temperature of the surface fire is 145~155℃, the temperature of the bottom fire is 185~195℃, after baking, take it out and cool for 1h , That is; the above parts are all parts by weight.

Furthermore, in step (3), the moisture content of the mixed powder is 16%, the screw speed is 155r/min, the cavity temperature is 165°C, and the feeding speed is 18r/min.

Further, in step (3), the number of superfine pulverization meshes is ≥200 meshes.

Further, in step (4), it preferably includes 300-400 parts of highland barley Hericium erinaceus pre-gelatinized powder, 250 parts of wheat flour, 250 parts of butter, 180 parts of powdered sugar, 60-80 parts of whole egg liquid, 4 parts of soda, 8 parts of ammonium bicarbonate and 2 to 3 parts of sesame seeds, all of which are parts by weight.

The invention also discloses the Hericium erinaceus barley crisp prepared by the method.

The invention has the following beneficial effects:

(1) The preparation method is scientific and safe, suitable for large-scale processing, and the prepared Hericium erinaceus highland barley crisp is easy to digest, has a crisp taste, and has little damage to the nutritional components of highland barley and Hericium erinaceus.

(2) Hericium erinaceus has unique digestive system protection, conditioning and other functions. The addition of hericium erinaceus to the highland barley can enrich the amino acid content of the highland barley, which is more conducive to people's digestion and solves the difficult problem of highland barley being digested and absorbed by the human body.

(3) The present invention uses extruded and pre-gelatinized highland barley powder as the main raw material. The highland barley bark contains relatively high β-glucan. The bran and endosperm are extruded together and superfinely pulverized to promote intestinal peristalsis. , It speeds up the absorption speed of its active ingredients in the human body, and is applicable to a wider range of people.

detailed description

Example 1

A preparation method of Hericium erinaceus barley crisp, including the following steps:

(1) Highland barley treatment: the cleared barley is washed with water and dried to a moisture content of <10%;

(2) Crush the dried barley and dried Hericium erinaceus to 80 meshes respectively;

(3) Mix the above-mentioned highland barley powder and Hericium erinaceus powder, wherein the content of the Hericium erinaceus powder is 30% of the weight of the highland barley powder, and then add water to make the moisture content of the mixed powder 16%, extrude and expand; wherein the twin screw extruder conditions Settings: screw speed 155r/min, cavity temperature 165℃, feeding speed 18r/min. The obtained product was dried in a blast drying box for 24 hours and then pulverized to 60 mesh, and then superfinely pulverized using a jet mill to obtain the pregelatinized powder of highland barley Hericium erinaceus;

(4) Take 250 parts of softened butter and 180 parts of icing sugar and stir evenly for 6 minutes, add 60 parts of whole egg liquid, stir until emulsification is complete, then add 300 parts of highland barley Hericium erinaceus pre-gelatinized powder, 250 parts of wheat flour, 4 parts Stir soda and 8 parts of ammonium bicarbonate into a uniform dough, in which the wheat flour, soda and ammonium bicarbonate are passed through a 60-mesh sieve; divide the dough into 30g each, knead and press lightly, poke a small hole in the upper part and sprinkle 2 parts of sesame seeds , And finally put it in the oven for baking, the surface fire temperature is 150 ℃, the bottom fire temperature is 190 ℃, after baking, take it out and cool for 1 hour, and package.

Example 2

A preparation method of Hericium erinaceus barley crisp, including the following steps:

(1) Highland barley treatment: the cleared barley is washed with water and dried to a moisture content of <10%;

(2) Crush the dried barley and dried Hericium erinaceus to 80 meshes respectively;

(3) Mix the above-mentioned highland barley powder and Hericium erinaceus powder, wherein the content of the Hericium erinaceus powder is 20% of the weight of the highland barley powder, and add water to make the water content of the mixed powder 16%, extrude and expand; wherein the conditions of the twin-screw extruder Settings: screw speed 145r/min, cavity temperature 150°C, feeding speed 17r/min. The obtained product was dried in a blast drying box for 24 hours and then pulverized to 60 mesh, and then superfinely pulverized using a jet mill to obtain the pregelatinized powder of highland barley Hericium erinaceus;

(4) Take 200 parts of softened butter and 190 parts of powdered sugar and stir evenly for 8 minutes, add 70 parts of whole egg liquid, stir until emulsification is complete, then add 350 parts of highland barley Hericium erinaceus pre-gelatinized powder, 200 parts of wheat flour, 3 parts Stir soda and 7 parts of ammonium bicarbonate into a uniform dough, in which wheat flour, soda and ammonium bicarbonate are passed through a 60-mesh sieve; divide the dough into 25g each, knead a small hole in the upper part and sprinkle 2 parts of sesame , And finally put it in the oven for baking, the surface fire temperature is 145℃, and the bottom fire temperature is 185℃. After baking, take it out and cool it for 1h, and pack it.

Example 3

A preparation method of Hericium erinaceus barley crisp, including the following steps:

(1) Highland barley treatment: the cleared barley is washed with water and dried to a moisture content of <10%;

(2) Crush the dried barley and dried Hericium erinaceus to 80 meshes respectively;

(3) Mix the above-mentioned highland barley powder and Hericium erinaceus powder, where the content of the Hericium erinaceus powder is 35% of the weight of the highland barley powder, and add water to make the water content of the mixed powder 19%, extrude and expand; twin screw extruder conditions are set ：The screw speed is 165r/min, the cavity temperature is 170℃, and the feeding speed is 19r/min. The obtained product was dried in a blast drying box for 24 hours and then pulverized to 60 mesh, and then superfinely pulverized using a jet mill to obtain the pregelatinized powder of highland barley Hericium erinaceus;

(4) Take 300 parts of softened butter and 200 parts of icing sugar and stir evenly for 5 minutes, add 80 parts of whole egg liquid, stir until emulsification is complete, then add 400 parts of highland barley Hericium erinaceus pre-gelatinized powder, 300 parts of wheat flour, 5 parts Stir soda and 9 parts of ammonium bicarbonate into a uniform dough, in which wheat flour, soda and ammonium bicarbonate are passed through a 60-mesh sieve respectively; divide the dough into 25g each, knead a small hole in the upper part and sprinkle 3 parts of sesame , And finally put it in the oven for baking, the surface fire temperature is 155℃, the bottom fire temperature is 195℃, after the baking is completed, take it out and cool it for 1h, and pack it.

Test example

The Hericium barley crisps prepared in Examples 1-3 of the present invention and the barley crisps without Hericium erinaceus were referenced to the literature (Ma Wenhui. Research on the laboratory production and quality evaluation methods of crisp biscuits [D]. Henan University of Technology ,2012.) Through the analysis of texture properties, the addition of Hericium erinaceus powder reduced the hardness value of highland barley crisp, but it can still be accepted by most consumers. The reason for the decrease in hardness value is that Hericium erinaceus has higher hardness. Dietary fiber dilutes the original gluten content. Use the CS-10 handheld colorimeter of Caipu Technology to measure the chromaticity of peach crisps. From the table below, it can be seen that the addition of Hericium erinaceus highland barley crisps reduces the L* value of highland barley crisps from 78.17 to about 75, and the a* value is similar to The b* values all increased significantly, and it can be concluded that the color of Hericium erinaceus barley crisp is more brown and the color is more attractive.

Table 1 below is an analysis table of the physical properties of ordinary highland barley crisps and Hericium edulis highland barley crisps of the present invention.

Table 1 Analysis of physical characteristics of Hericium erinaceus barley crisp

The Hericium barley crisps prepared in Examples 1-3 were subjected to sensory evaluation experiments, and ordinary highland barley crisps without adding Hericium erinaceus were used as a comparison. The scoring standards refer to GB/T 2097-2007 General Rules of Pastry. The specific scoring standards are form (20 points), color (20 points), organization (20 points), taste and texture (20 points), impurities (20 points), total score 100 points. An evaluation group consisting of 14 men and women equally in number was used to conduct sensory evaluation experiments, and the results were the average of their evaluation values. The results are shown in Table 2 below.

Table 2 Sensory evaluation comprehensive score table of Hericium erinaceus and barley crisp

From Table 2 above, it can be concluded that the total score of the Hericium barley crisp prepared in the examples of the present invention is generally higher than the ordinary highland barley crisp without adding Hericium erinaceus, especially in terms of color, taste and taste, and impurities. It is proved that compared with ordinary highland barley crisps, adding Hericium erinaceus powder within a certain range has improved sensory quality and is easier to attract consumers.

The nutrient components of the Hericium barley crisp prepared in Example 1-3 were analyzed. The moisture content was determined according to the method of GB 5009.3-2016; the ash content was determined according to the method of GB 5009.4-2016; the fat content was determined according to GB 5009.6-2016, using Soxhlet extraction. Extraction method; protein content is determined according to GB 5009.5-2016, using Kjeldahl method; dietary fiber content is determined according to GB/T 6434-2006. It can be seen from Table 3 that the dietary fiber content of the peach crisps of Examples 1-3 is significantly increased, and the protein is increased by at least 19.24%. Eating the same weight of peach crisps can make consumers consume less energy and greatly improve the peach crisps Nutritional value.

Table 3 Nutrient composition analysis table of Hericium erinaceus barley crisp (100g dry weight)

Refer to (Song Yangyu. The effect of gellan gum on the properties and interaction of potato starch [D]. Jiangnan University, 2017.) For the paste of the gelatinized powder after extrusion and the mixed powder before extrusion under the conditions of Example 1-3 Chemical characteristics are measured. Gelatinization can measure the degree of maturation of the puffed product, and the gelatinization temperature is usually used to characterize the difficulty of gelatinization. It can be seen from Table 4 that the gelatinization temperature of Hericium erinaceus-highland barley powder before extrusion is 87.90°C, and it is reduced to about 50°C after extrusion, and the latter is easier to gelatinize. After the extrusion treatment, the attenuation value of the Hericium erinaceus-highland barley mixed powder is significantly reduced, which reflects better stability, that is, strong shear resistance and heat resistance. The decrease in retrogradation value shows that it also has a better effect on inhibiting starch retrogradation.

Table 4 Analysis table of gelatinization characteristics before and after extrusion

Note: Different lowercase letters indicate significant differences (p＜0.05)

Claims (5)

1. A preparation method of Hericium erinaceus highland barley crisp is characterized in that it comprises the following steps:

   (1) Highland barley treatment: the cleared barley is washed with water and dried to a moisture content of <10%;

   (2) Crush the dried barley and dried Hericium erinaceus to 80 meshes respectively;

   (3) Mix the above-mentioned highland barley powder and Hericium erinaceus powder, wherein the content of the Hericium erinaceus powder is 20-35% of the weight of the highland barley powder, and then add water to make the moisture content of the mixed powder 16-19%, extruded; wherein the twin screw Extruder condition setting: screw speed 145～165r/min, cavity temperature 150～170℃, feeding speed 17～19r/min; the obtained product is dried in a blast drying oven for 24h and then crushed to 60 mesh, use The air jet mill performs ultra-fine grinding to obtain the pre-gelatinized powder of highland barley Hericium erinaceus;

   (4) Take 200～300 parts of softened butter and 180～200 parts of icing sugar and stir evenly for 5～8min, add 60～80 parts of whole egg liquid, stir until emulsification is complete, and then add 300～400 parts of highland hericium Gelatinized powder, 200 to 300 parts of wheat flour, 3 to 5 parts of soda, and 7 to 9 parts of ammonium bicarbonate are stirred into a uniform dough. The wheat flour, soda and ammonium bicarbonate are all passed through a 60-mesh sieve; the dough is divided into 25-30g /Piece, knead and press lightly, poke a small hole in the upper part and sprinkle sesame seeds for 2~3 portions, and finally bake in the oven, the temperature of the surface fire is 145~155℃, the temperature of the bottom fire is 185~195℃, after baking, take it out and cool for 1h , That is; the above parts are all parts by weight.
2. The method for preparing Hericium erinaceus highland barley crisp according to claim 1, characterized in that: in the step (3), the moisture content of the mixed powder is 16%, the screw speed is 155r/min, and the cavity temperature is 165 ℃, the feeding speed is 18r/min.
3. The method for preparing Hericium erinaceus highland barley crisps according to claim 1, characterized in that: in the step (3), the number of superfine pulverization is ≥200 mesh.
4. The method for preparing Hericium erinaceus highland barley crisp according to claim 1, wherein the step (4) comprises 300-400 parts of highland hericium erinaceus pre-gelatinized powder, 250 parts of wheat flour, and 250 parts of butter Parts, 180 parts of icing sugar, 60-80 parts of whole egg liquid, 4 parts of soda, 8 parts of ammonium bicarbonate, 2-3 parts of sesame seeds, the above parts are all parts by weight.
5. A Hericium erinaceus barley crisp prepared by the method for preparing Hericium erinaceus barley crisp according to any one of claims 1-4.