Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits

A technology that assists in improving memory and Flammulina velutipes, applied in dough processing, baking, baked food, etc., can solve problems such as single nutritional value, uneven quality, single variety, etc., to make up for monotonous taste, restore and improve memory ability The effect of memory function

Inactive Publication Date: 2016-02-03
NANJING AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the defects of existing cookie products such as monotonous taste and single nutritional value, as well as the problems of single variety and uneven quality in the existing edible fungus baked pro

Method used

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  • Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits
  • Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits
  • Needle mushroom cookie biscuits with function of assisting in memory improvement and preparation method of needle mushroom cookie biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0025] Implementation Case 1: Production of Flammulina velutipes Cookies

[0026] Low-gluten flour 37.43%, butter 24.20%, whole egg liquid 16.34%, soft white sugar 15.33%, enoki mushroom 3%, peanut butter 2%, whole milk powder 0.74%, phospholipids, 0.5%, salt 0.46%

[0027] Choose fresh Flammulina velutipes with uniform color, firm stipe, and caps that are not completely flattened, tear them apart along the direction of the stipe, and lay them flat in an oven with large air volume and long-term moisture removal. °C until 60 °C, keep at 60 °C for three hours and wait until the mushrooms are completely dried, and the moisture content is 3.7%. The dried Flammulina velutipes is ultrafinely pulverized, and the mushroom powder is passed through a 500-mesh sieve. Thaw 242g of butter at room temperature and add it to the blender, beat at medium speed for 1 minute, add 20g of peanut butter, 153g of soft white sugar, change to high speed until it is completely whipped, from yellow to m...

Embodiment example 2

[0028] Implementation Case 2: Sensory Evaluation Experiment

[0029] Prepare a group of Flammulina velutipes cookies, the processing method is the same as the process in Example 1, the difference is that the superfine powder of Flammulina velutipes is not added thereto.

[0030] The Flammulina velutipes cookies prepared in Example 1 and the ordinary cookies without adding Flammulina velutipes superfine powder were sensory evaluated. The scoring parameters refer to GB / T20980-2007 biscuits. The specific scoring criteria are: shape (20 points), color (20 points), Aroma (20 points), organizational structure (20 points), taste and mouthfeel (20 points), the total score is 100 points. An evaluation team composed of 16 people, including 8 males and 8 females, conducted the sensory evaluation experiment in a comfortable environment, and the results were taken as the average value of the evaluation values. Refer to the following table 1 for the evaluation results.

[0031] As can be s...

Embodiment example 3

[0034] Implementation Case 3: Space Exploration Experiment

[0035] The spatial exploration test is a test method to evaluate the spatial memory ability of animals. After animal experiment design, the control group was: fed with basic feed, treated with physiological saline; the model group was: fed with basic feed, treated with scopolamine; the treatment group was: fed with basic feed containing Flammulina velutipes polysaccharide, treated with scopolamine. After passing figure 1 The experimental training process, get the attached figure 2 The results of space exploration experiments.

[0036] It can be clearly seen from this experiment that Flammulina velutipes polysaccharide has a significant repairing effect on the memory ability of rats with memory impairment, which provides a scientific proof for the effect of Flammulina velutipes on improving memory function.

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Abstract

The invention relates to needle mushroom cookie biscuits with the function of assisting in memory improvement and a preparation method of the needle mushroom cookie biscuits, and belongs to the technical field of deep processing of agriculture products. The main technological process for producing the needle mushroom cookie biscuits comprises the following steps of screening raw materials namely needle mushrooms; drying the screened needle mushrooms with hot air; performing ultramicro pulverization on the dried needle mushrooms; performing doughing; shaping biscuit blanks, and arraying the biscuit blanks in a baking tray; baking the biscuit blanks; and cooling the biscuits and the like so as to obtain the needle mushroom cookie biscuits. The needle mushroom cookie biscuits prepared by the technology are oval in shapes, golden in surfaces, and uniform in color; the needle mushroom cookie biscuits have full-bodied milk fragrance and the flavor of needle mushrooms, and are crisp in mouth feel; the needle mushrooms are added to flour for making the cookie biscuits, so that the comprehensive utilization rate of nutrient health-care components of the needle mushrooms is increased, the functions of the needle mushrooms in the respects of assisting memory improvement, invigorating the brain, benefitting intelligent and the like are introduced into the needle mushroom cookie biscuits, a leisure health-care food which is rich in nutrition and has the special flavor of edible mushrooms is finally obtained, and a feasible new way for deeply processing and utilizing the edible mushrooms is provided.

Description

1. Technical field [0001] The invention relates to a Flammulina velutipes biscuit which assists in improving memory function and a preparation method thereof. The invention belongs to the technical field of deep processing of agricultural products and relates to the baking processing of agricultural products. 2. Background technology [0002] Cookies are short biscuits that contain more sugar and fat. Since cookies were introduced to China from Europe in the 1980s, they have quickly become popular due to their rich milk flavor and crispy taste, and have become the most popular baked food. However, the nutritional value of traditional cookies is single, and the raw materials for making them are mostly flour, which lacks innovation. With the gradual shortening of the product replacement cycle, the competition in the biscuit industry is becoming more and more fierce, which makes more and more types of biscuits more casual. With the development of food and functional food, the ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 胡秋辉赵立艳安辛欣杨文建杜恒君裴斐方勇马宁杨方美姜建新
Owner NANJING AGRICULTURAL UNIVERSITY
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