Flammunlina velutipes cookies and preparing method thereof

A technology of Flammulina velutipes and mushroom koji, which is applied in baking, dough processing, baked food, etc. It can solve the problems of no obvious improvement in nutrition and health care, unclear surface texture of cookies, and low molding rate, so as to increase health care. , Improve postpartum added value, and not easy to agglomerate

Active Publication Date: 2015-10-07
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 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

Method used

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  • Flammunlina velutipes cookies and preparing method thereof
  • Flammunlina velutipes cookies and preparing method thereof
  • Flammunlina velutipes cookies and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of Flammulina velutipes cookie, the raw materials are: 350 parts of low-gluten flour, 100 parts of whole powder of Flammulina velutipes, 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 .

[0030] The preparation method of the whole powder of Flammulina velutipes used in the above-mentioned raw materials is:

[0031] (1) After washing the mushroom root and the fruiting body of the umbrella, soak in the color-protecting agent for 10 minutes, and then dehydrate through vacuum freeze-drying;

[0032] The color-protecting agent is mixed uniformly by gluconolactone, sodium caseinate and calcium acetate in a mass ratio of 3:1:1, and then dissolved in water accounting for 40 times the total weight of the three;

[0033] (2) Crush the dehydrated Flammulina velutipes or its leftovers and pass through a 160-mesh sieve.

[0034] The preparation method of Flammu...

Embodiment 2

[0041] A kind of Flammulina velutipes cookie, raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole powder of Flammulina velutipes, 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 .

[0042] The preparation method of Flammulina velutipes whole powder and Flammulina velutipes cookies is the same as in Example 1.

Embodiment 3

[0044] A Flammulina velutipes cookie, raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole Flammulina velutipes 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 .

[0045] The preparation method of Flammulina velutipes whole powder and Flammulina velutipes cookies is the same as in Example 1.

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Abstract

The invention relates to flammunlina velutipes cookies and a preparing method thereof and belongs to the technical field of food processing. The prepared flammunlina velutipes cookies are prepared from, by weight, 350-400 parts of low-gluten wheat flour, 70-100 parts of flammunlina velutipes whole wheat flour, 20-30 parts of water chestnut flour, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white granulated sugar, 150-200 parts of yolk, and 100-120 parts of unsalted butter. By adjusting the leavening order of the raw materials, the nutrients and taste of flammunlina velutipes are reserved at the greatest extent in the prepared flammunlina velutipes cookies, the cookies have rich nutrients and are crisp, high in quality and long in storage time, internal heat can not be generated after the cookies are eaten, the cookies are not creasy, the after-production additional value of flammunlina velutipes is increased, and transformation and upgrading of the flammunlina velutipes industry are promoted.

Description

technical field [0001] The invention relates to a cookie, in particular to an Flammulina velutipes cookie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Flammulina velutiper (Fr.)sing, scientific name of Flammulina velutiper (Fr.)sing, also known as Flammulina velutiper (Fr.)sing, also known as Flammulina velutiper, Winter mushroom, Pleurotus ostreatus, Intellectual mushroom, Yixiu mushroom, etc., belongs to Basidiomycotina and Laminaria , Agaricaceae, Tricholomaceae, and Chrysanthemum genus, its fruiting body is a kind of fungus with rich nutrition and wide range of pharmacological effects. The amino acid content of Flammulina velutipes is very rich, especially the content of lysine is particularly high, which can promote children's intellectual development. At the same time, Flammulina velutipes also has a good effect of protecting the liver and nourishing the stomach. It is a high-potassium and low-sod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 李文香胡欣蕾
Owner QINGDAO AGRI UNIV
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