Agaric cookies and preparation method thereof

Abstract

The invention relates to agaric cookies and a preparation method thereof, and belongs to the technical field of food processing. The agaric cookies are prepared by, by weight, the following raw materials of 350-400 parts of low gluten wheat flour, 70-100 parts of full agaric powder, 20-30 parts of water chestnut powder, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white granulated sugar, 150-200 parts of egg yolk, 100-200 parts of whipping cream, 3-5 parts of glucolactone and 2-3 parts of sodium caseinate. According to the agaric cookies and the preparation method thereof, by regulating the stirring and leavening order of the raw materials, the prepared agaric cookies remain the nutrition and taste of agaric to the maximum extent, the cookies are rich in nutrition, crisp in mouthfeel, good in quality and long in storage time, people cannot get inflamed and feel greasy after taking the cookies, the additional value after production of the agaric is improved, and transformation and upgrading of the agaric industry is promoted.

Description

technical field [0001] The invention relates to a cookie, in particular to a fungus cookie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Fungus refers to the edible fungus of the genus Auricularia (scientific name: Auricularia or Wood ear). There are two main types of fungus: one is smooth on the belly, black in color, and gray or taupe on the back, which is called hairy fungus and thick fungus; the other is smooth on both sides, dark brown and translucent, called black fungus and thin fungus. Fungus, light fungus. The nutritional and health functions of the two kinds of fungus are basically similar. Their fruiting bodies are rich in protein, iron, calcium, magnesium, vitamins and crude fiber. , antithrombotic, lowering blood fat, reducing the incidence of cardiovascular disease. The fungus polysaccharide contained in the fungus has high anti-tumor activity; its crude fiber can promote gastrointestinal...

AI Technical Summary

Problems solved by technology

Currently, low-gluten flour is used as the main raw material for cookies on the market. While obtaining crispy cookies, the molding rate is low, the surface texture of the cookies is not clear, and the appearance is not good; on the other hand, in order to increase the variety of cookies, Some cookies are added with nuts, dried fruit, chocolate and other auxiliary materials. Although the variety has been improved, there is no obvious improvement in nutrition and health care, and it is easy to get angry after eating. The use of a large amount of butter causes high cholesterol and high fat intake, which is not good for health

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