Pleurotus eryngii cookies and preparation method thereof

A technology of king oyster mushroom and light cream, which is applied in baking, dough processing, baked food and other directions, can solve the problems of no obvious improvement in nutrition and health care, unclear surface texture of cookies, low forming rate, etc. Health care, prevention and treatment of atherosclerosis, the effect of not easy to agglomerate

Active Publication Date: 2015-11-04
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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  • Pleurotus eryngii cookies and preparation method thereof
  • Pleurotus eryngii cookies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A Pleurotus eryngii cookie, raw materials are: 350 parts of low-gluten flour, 100 parts of whole powder of pleurotus eryngii, 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 Pleurotus eryngii used in the above-mentioned raw materials is:

[0031] (1) After washing the young buds and mushroom roots that have been thinned out in the production of Pleurotus eryngii, soak them in the color-protecting agent for 10 minutes, and then dehydrate them by 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 Pleurotus eryngii or its leftovers and pass through a 160-mesh sieve.

[0034] The prep...

Embodiment 2

[0041] A Pleurotus eryngii cookie, raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole powder of pleurotus eryngii, 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 Pleurotus eryngii powder and Pleurotus eryngii cookie is the same as in Example 1.

Embodiment 3

[0044] A Pleurotus eryngii cookie, raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole powder of pleurotus eryngii, 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 Pleurotus eryngii powder and Pleurotus eryngii cookie is the same as in Example 1.

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Abstract

The invention relates to pleurotus eryngii cookies and a preparation method thereof, and belongs to the technical field of food processing. The pleurotus eryngii cookies are prepared from the following raw materials in parts by weight: 350-400 parts of self-raising wheat flour, 70-100 parts of pleurotus eryngii full flour, 20-30 parts of water chestnut flour, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white sugar, 150-200 parts of yolk and 100-120 parts of unsalted butter. The dispatching sequence of the raw materials is adjusted, so that the prepared pleurotus eryngii cookies furthest reserve the nutrition and the flavor of pleurotus eryngii, are rich in nutrition, fluffy and crisp in mouth feel, good in quality, high in forming rate, long in preservation time, and not greasy; after eating the pleurotus eryngii cookies, people do not suffer from excessive internal heat and do not have greasy sense the produced added value of the pleurotus eryngii is increased, and the transformation and the upgrade of pleurotus eryngii industry are promoted.

Description

technical field [0001] The invention relates to a cookie, in particular to a pleurotus eryngii cookie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, belongs to the subphylum Fungi, Agaricaceae, Pleurotaceae, and genus Pleurotus in the fungal classification. Pleurotus eryngii is a new species of rare edible fungi that can be used as both food and medicine. It contains 8 kinds of amino acids necessary for the human body and is an edible fungus with high nutritional value. , enhance the body's immunity, prevent cardiovascular diseases and other functions. [0003] In recent years, the industrial production of Pleurotus eryngii has developed very rapidly, and the output of Pleurotus eryngii has doubled. At present, Pleurotus eryngii is mainly sold fresh, but fresh Pleurotus eryngii is not resistant to storage and is easily spoiled. In the production proces...

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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