Crispy shiitake and chocolate cookies and production method thereof

A technology of chocolate and shiitake mushrooms, applied in cocoa, food science, applications, etc., can solve the problems of long production cycle of shiitake mushrooms, short product shelf life, rough fiber, etc., and achieve easy popularization and application, saving the amount of spices, and good chewiness Effect

Inactive Publication Date: 2016-07-20
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to make full use of resources, the present invention utilizes the shiitake stalks for comprehensive utilization, and develops a shiitake mushroom chocolate cake, which has not been reported; meanwhile, it also solves the problem of the long production cycle of shiitake mushroom pine, large energy consumption, and short shelf life of the product in the existing production technology. , have problems such as fiber roughness when chewing; provide a mushroom chocolate crisp and a production method thereof, the production method is unique, the production cycle is short, the energy consumption is low, the production cost is low, the product yield is high, crisp and delicious, and no fiber Rough feeling, excellent taste, easy to eat, can be eaten as snack food; good fresh-keeping effect, can be stored for one year at room temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: the production technology of Lentinus edodes: (1) spices are taken by weighing the ratio of fennel 12.5g, cassia bark 12.5g, licorice 10g, Chinese prickly ash 7.5g, clove 7.5g and mix uniformly to become spice mixture, after cleaning quickly with clear water, Pick up and drain, put it in a tumbling microwave dryer and dry it for 15 minutes until the moisture content is below 5%, use ultra-fine grinding equipment to crush the spice mixture, and pass through a 300-mesh sieve to obtain micron spiced spices with a particle diameter below 48 microns (2) Select 5000g of dried shiitake mushroom stalks without rot, mildew, insects and inedible parts, wash them in clean water, remove and drain; (3) Cut into 5-6mm long Small pieces, put into a screen basket, soak in 20000ml of 0.02% ε-polylysine hydrochloride aqueous solution for 1.5 hours, remove and drain, dehydrate with a centrifuge at 1200 rpm for 5 minutes, take out and set aside The soaking water is reused; (4...

Embodiment 2

[0015]Embodiment 2: the production process of mushroom chocolate cake: (1) weigh 2400g of mushroom pine and 1600g of white chocolate row in proportion for later use; (2) melt the white chocolate row in a constant temperature water bath with a temperature of 80-90°C, and then add it to the mushroom pine Stir quickly evenly and pour it into the mold while it is hot, scrape off the excess raw materials on the mold; (3) After cooling to room temperature, demould and serve as a golden mushroom chocolate cake, wrap it in a single piece of composite film paper, and then wrap it in a composite film Bag packaging is the finished product.

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PUM

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Abstract

The invention discloses crispy shiitake and chocolate cookies and a production method thereof and belongs to the technical field of food processing. The production method comprises the steps that shiitake stems are used as main raw materials, vegetable oil, saccharose, refined salt, monosodium glutamate, micron five-spice powder, epsilon-polylysine hydrochloride and the like are added into the raw materials to prepare shiitake floss, then, the shiitake floss is used as a main raw material, and chocolates are added to prepare the crispy chocolate cookies. The production method of the crispy shiitake and chocolate cookies is provided, the production method is unique in technology, short in production period and low in energy consumption, and the product is high in yield, crispy, delicious, excellent in taste, good in preservation effect and capable of being preserved for one year at normal temperature.

Description

1. Technical field [0001] The invention belongs to the field of food, and specifically refers to a shiitake mushroom chocolate cake and a production method thereof. 2. Background technology [0002] Shiitake stipe is a waste in the commercialization of shiitake mushrooms. The stalks of shiitake mushrooms are not only rich in nutrients, but also contain more nutrients than whole mushrooms, such as protein, dietary fiber, Na, Ca, Fe, etc.; Contains Ca, Fe, Zn, K, Mg, Mn, Cu, P, Se nine kinds of nutrients necessary for the human body, and the content of Ca, Fe, Zn, K, Se is relatively high; in addition, the mushroom stalk The content of vitamin C, vitamin B1, and vitamin B2 is also quite rich; the nutrients in the stalks of shiitake mushrooms are in line with modern people's nutritional concept of pursuing high protein, high dietary fiber, and low fat; comprehensive consideration of nutritional value, price, etc., shiitake mushrooms The cost performance of the handle is higher...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/42A23G1/48
CPCA23G1/48A23G1/32A23G1/42A23G2200/10
Inventor 袁秋萍钱云张培志周正礼曹国萍
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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