Mushroom biscuit processing technology

A processing technology and technology of shiitake mushrooms, applied in the field of processing technology of shiitake biscuits, can solve the problem of very few researches on characteristic aroma components, and achieve the effects of rich luster, fine cross-sectional structure and good color and luster.

Inactive Publication Date: 2016-03-16
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, shiitake mushrooms have been gradually added to food as a flavor substance and nutrient base material, thereby endowing food with certain nutritional and functional properties, such as shiitake mushroom drinks, shiitake mushroom floss, shiitake mushroom noodles, etc., but biscuits and breads made of shiitake mushrooms However, there are very few studies on the processing technology and characteristic aroma components of the product.

Method used

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Embodiment Construction

[0023] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0024] A kind of processing technology of mushroom biscuit, its concrete steps are:

[0025] (1) Mushroom pretreatment

[0026] Rinse the picked shiitake mushrooms with water for 3 times, and then put them into an oven for drying. The temperature of the oven is 45°C, and the drying time is 5 hours;

[0027] (2) Smash

[0028] Put the dried shiitake mushrooms into a pulverizer for crushing, and the crushing time is 15 minutes, then pass the shredded shiitake mushroom powder through 80 sieves, put it in the refrigerator and refrigerate it for later use;

[0029] (3) Prepare the dough

[0030] Put palm oil, baking powder, and salt into the blender and stir for 3 minutes, then add water, and stir for another 1.5 minutes, then add flour and mushroom...

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Abstract

The invention discloses a mushroom biscuit processing technology; palm oil, baking powder, salt and water are added so as to provide crispy mouthfeel for the mushroom biscuit; a section structure is fine, and a baking time and temperature can be controlled so as to enable the biscuit to be uniform in shape and good in color; the mushroom biscuit processing technology is simple and easy, and the mushroom biscuit prepared by the technology is rich in gloss and crispy in mouthfeel, thus providing wide market prospect.

Description

technical field [0001] The invention relates to a food production technology, in particular to a processing technology of mushroom biscuits. Background technique [0002] Lentinus edodes is an important part of the edible fungi family and the second largest edible fungus in the world. It not only tastes unique and delicious, but also has rich nutritional value and a variety of medicinal and health functions. It is rich in protein and vitamin D, which can prevent Rickets and anemia, as well as active ingredients such as lentinan, dietary fiber and lentinan have important effects such as lowering cholesterol, preventing arteriosclerosis, lowering blood fat, enhancing immunity and anti-tumor. [0003] In addition to having a variety of physiological functions and nutritional value, shiitake mushrooms also have a unique flavor. The special fragrance of shiitake mushrooms after baking is very popular among people. In recent years, shiitake mushrooms have been gradually added to ...

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 叶键
Owner ANHUI XIANZHIYUAN FOOD
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