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Shiitake mushroom cookie biscuits capable of assisting in improving immune functions of organisms and preparation method of shiitake mushroom cookie biscuits

A technology for cookies, biscuits and body immunity, which is applied in dough processing, baking, baked food, etc. It can solve the problems of single raw materials and nutritional value, uneven quality, and monotonous taste, so as to increase product diversification, make up Monotonous taste, crispy effect

Inactive Publication Date: 2016-02-03
NANJING UNIV OF FINANCE & ECONOMICS +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, single raw material and nutritional value, and the problems of single variety and uneven quality in the existing edible fungus baked products in the market, the present invention provides a kind of cookie with reasonable process and simple process. , strong operability and suitable for industrial production of mushroom cookie production method

Method used

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  • Shiitake mushroom cookie biscuits capable of assisting in improving immune functions of organisms and preparation method of shiitake mushroom cookie biscuits
  • Shiitake mushroom cookie biscuits capable of assisting in improving immune functions of organisms and preparation method of shiitake mushroom cookie biscuits
  • Shiitake mushroom cookie biscuits capable of assisting in improving immune functions of organisms and preparation method of shiitake mushroom cookie biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Choose dried shiitake mushrooms with yellowish-brown color, thick mushroom caps, short and thick stipe, dry and slag-free, and strong fragrance of shiitake mushroom fruiting bodies, and spread them on the oven shelf covered with a layer of gauze. Wet, after keeping at 60°C for four hours, after the fruit body is completely dried, take it out and measure its moisture content, the moisture value is 4.1%. The dried shiitake mushrooms are ultrafinely pulverized, and the bacteria powder is passed through a 500-mesh sieve for use. Put 810g of white bean paste and 55g of peanut butter into the blender, beat at a slow speed, and gradually add 80g of egg liquid and 10g of phospholipid until it is evenly mixed, and still keep stirring at a low speed, gradually add 30g of shiitake mushroom powder and 5g of salt until it is evenly mixed, Make a uniform batter. Pour the batter into a piping bag, extrude it into a baking tray, each with a diameter of 3cm, set the oven parameters as ...

Embodiment 2

[0031] The method for preparing mushroom cookies in this example is the same as that in Example 1, except that 35 g of mushroom superfine powder is added.

Embodiment 3

[0033] The method for preparing mushroom cookies in this example is the same as that in Example 1, except that 40 g of mushroom superfine powder is added.

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Abstract

The invention relates to shiitake mushroom cookie biscuits capable of assisting in improving immune functions of organisms and a preparation method of the shiitake mushroom cookie biscuits, and belongs to the technical field of deep processing of agriculture products. The main technological process for producing the shiitake mushroom cookie biscuits comprises the following steps of screening raw materials namely shiitake mushrooms; drying the screened shiitake mushrooms with hot air; performing ultramicro pulverization on the dried shiitake 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 shiitake mushroom cookie biscuits. According to the shiitake mushroom cookie biscuits and the preparation method thereof disclosed by the invention, white bean paste is used as a main material, and a compounding method that low-gluten flour is used as the main material of tradition cookies is changed; shiitake mushroom powder is added to the white bean paste for making the cookie biscuits, so that the application range of bean raw materials in baking products is widened; besides, the comprehensive utilization rate of nutrient health-care components of the shiitake mushrooms is increased, the effect of the shiitake mushrooms of assisting in improving the immune functions of the organisms is introduced into the shiitake mushroom cookie biscuits, and finally, a leisure health-care food which is rich in nutrition and has the special flavor of edible mushrooms is obtained. The shiitake mushroom cookie biscuits disclosed by the invention are simple in processing technology and suitable for industrial production.

Description

1. Technical field [0001] A shiitake mushroom cookie that assists in improving the body's immune 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 (COOKIE) are high-fat crispy biscuits with irregular ripples or three-dimensional patterns on the surface, which are made of wheat flour, oil, sugar and dairy products as the main raw materials, plus bulking agents and other auxiliary materials. 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 are mostly flour, which lacks innovation. Adding functional ingredients to raw materials to improve their nutritional v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 胡秋辉陶虹伶赵立艳杜恒君杨文建裴斐马宁方勇安辛欣陈泽
Owner NANJING UNIV OF FINANCE & ECONOMICS
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