Agaric cookies and preparation method thereof

A fungus and raw material technology, applied in the field of food processing, can solve the problems of no obvious improvement in nutrition and health care, unclear surface texture of cookies, high cholesterol, etc., to improve nutrition and health care effects, retain unique flavor, and taste crunchy Effect

Active Publication Date: 2015-09-30
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 wi

Method used

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  • Agaric cookies and preparation method thereof
  • Agaric cookies and preparation method thereof
  • Agaric cookies and preparation method thereof

Examples

Experimental program
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Example Embodiment

[0030] Example 1

[0031] A kind of fungus cookies, raw materials: 350 parts of low-gluten flour, 100 parts of whole fungus powder, 28 parts of water chestnut powder, 180 parts of safflower seed oil, 70 parts of butter, 100 parts of white sugar, 150 parts of egg yolk, 120 parts of light cream , 4 parts of gluconolactone, 2 parts of sodium caseinate.

[0032] The preparation method of the whole fungus powder used in the above raw materials is:

[0033] (1) Add dry fungus to a 0.01% magnesium carbonate aqueous solution with a mass ratio of 1:20 according to the mass ratio, soak for 20 minutes, remove and wash, and then add a mass fraction of 20℃ according to the mass ratio of 1:30 Soak the 15% calcium acetate aqueous solution, and finally use a vacuum freeze dryer for dehydration;

[0034] (2) The dehydrated fungus is crushed and passed through a 160-mesh sieve to obtain whole fungus powder.

[0035] The preparation method of fungus cookies is:

[0036] (1) Mix parts by weight of safflow...

Example Embodiment

[0041] Example 2

[0042] A kind of fungus cookies, raw materials: 350 parts of low-gluten wheat flour, 76 parts of whole fungus powder, 25 parts of water chestnut powder, 150 parts of safflower seed oil, 75 parts of butter, 80 parts of white sugar, 150 parts of egg yolk, 100 parts of light cream , 3 parts of gluconolactone, 3 parts of sodium caseinate.

[0043] The preparation method of whole fungus powder and fungus cookies is the same as in Example 1.

Example Embodiment

[0044] Example 3

[0045] A fungus cookie with raw materials: 370 parts of low-gluten wheat flour, 85 parts of whole fungus powder, 20 parts of water chestnut powder, 165 parts of safflower seed oil, 60 parts of butter, 91 parts of white sugar, 170 parts of egg yolk, 112 parts of light cream , 5 parts of gluconolactone, 2 parts of sodium caseinate.

[0046] The preparation method of whole fungus powder and fungus cookies is the same as in Example 1.

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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...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/28
Inventor 李文香胡欣蕾
Owner QINGDAO AGRI UNIV
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