A kind of Pleurotus eryngii cookie and preparation method thereof
A technology of king oyster mushroom and low-gluten wheat flour is applied in baking, baked goods with modified ingredients, food science, etc., and can solve the problem of no obvious improvement in nutrition and health care, unclear surface texture of cookies, low forming rate, etc. problems, to achieve the effect of increasing health care, preventing and treating atherosclerosis, and not easy to agglomerate
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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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