Manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries

A production method and technology of sweet potato residue, which are applied in the direction of dough processing, baking, baked food, etc., can solve the problems of surrounding environment pollution, resource waste, etc., and achieve the effects of low operating cost, high utilization rate, and improved eyesight.

Active Publication Date: 2013-10-02
湖北金悦农产品开发有限公司
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AI Technical Summary

Problems solved by technology

[0002] Sweet potato residue is a by-product of sweet potato starch processing. At present, sweet potato residue after sweet potato starch processing is generally sold and utilized as a cheap feed mater...

Method used

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Examples

Experimental program
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Embodiment Construction

[0023] Concrete steps of the present invention are:

[0024] (1) Rinse the sweet potato slag with water, then filter it with a strainer, drain until there is no water dripping, repeat the operation three times, dry, crush, and set aside;

[0025] (2) Rinse the shiitake mushroom stalks with water, then dry, crush, and set aside;

[0026] (3) Butter is cut into small pieces and heated to melt into liquid;

[0027] (4) Pour the corn syrup into the butter and stir well;

[0028] (5) Put oatmeal, granulated sugar, brown sugar, and desiccated coconut into a large bowl, then mix low-gluten flour, sweet potato dregs, shiitake mushrooms, and baking soda into a large bowl to make it mix with oatmeal, desiccated coconut, etc. Mix completely;

[0029] The weight ratio of the raw materials is: 18.8%-24.2% of low-gluten flour, 1.9%-6.3% of sweet potato dregs, 1.9%-6.3% of mushroom stalks, 16.7%-18.6% of oatmeal, 20.9%-22.3% of butter, corn syrup 5.6%-6.3%, baking soda 1.4%-2.5%, fine su...

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Abstract

The invention relates to a manufacturing method of lentinus edodes stem sweet potato residue oat flaky pastries. According to the manufacturing method, sweet potato residues are rinsed by water, a filter screen is used for filtering and draining, lentinus edodes stems are cleaned, dried and pulverized, oatmeal, berry sugar, brown sugar and shredded coconut stuffing are taken, low-gluten flour, the sweet potato residues, the lentinus edodes stems and baking soda are added, the full mixing is carried out, then, the mixed materials are added into corn syrup and butter for uniform stirring to become drier paste, a small block of paste is pinched into a ball shape, flattening, baking and cooling are carried out, and the lentinus edodes stem sweet potato residue oat flaky pastries are obtained. The manufacturing method has the advantages that the lentinus edodes stems and the sweet potato residues with high dietary fiber content are used as raw materials, the sweet potato residues and the lentinus edodes stems are reused, the environment pollution is reduced, and economy is realized; total dietary fibers and soluble dietary fibers of products are high; on the basis of maintaining the color, the fragrance and the taste of the original oat flaky pastries, vitamins, nicotinic acid, folic acid, protein, mineral elements and the like are added, and the oat flaky pastries can be used as food for loosing the weight and regulating the blood sugar, the blood pressure and the serum cholesterol; and the forming effect is good, the eating is safe, the process is simple, the continuity is good, the operation cost is low, the generated waste materials are few, and the environment cannot be polluted.

Description

technical field [0001] The invention relates to a method for making oatmeal crisps with mushroom stalk and sweet potato dregs. Background technique [0002] Sweet potato residue is a by-product of sweet potato starch processing. At present, sweet potato residue after sweet potato starch processing is generally sold and utilized as a cheap feed material, but there are still a large amount of unutilized sweet potato residue that has to be dumped in the open as waste or Buried, leading to surrounding environmental pollution, but also a waste of resources. In fact, a large number of nutritional components and most of the functional factors in sweet potato are left in sweet potato residue, such as vitamins, protein, dietary fiber, etc., which can be continuously utilized and developed into high value-added products. But at present, there are not many types and quantities of related products developed for sweet potato dregs in China. [0003] Shiitake stipe is the part that is h...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 郭鹏周明王晨杨德李露薛淑静高虹史德芳陈明利陈全秀
Owner 湖北金悦农产品开发有限公司
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