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Making technology of agaricus bitorguis biscuits

A production process and technology of large fat mushrooms, which are applied in the processing of dough, baking, baked food, etc., to achieve the effects of solving the problem of food and clothing, solving hypoxia, and anti-inflammatory immunity.

Inactive Publication Date: 2016-09-28
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So far, there are few functional foods developed according to the functions of edible fungi, mainly including: Hericium erinaceus biscuits, mushroom biscuits, etc. However, functional foods such as biscuits have not been developed based on the functions of big fat mushrooms

Method used

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  • Making technology of agaricus bitorguis biscuits
  • Making technology of agaricus bitorguis biscuits
  • Making technology of agaricus bitorguis biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1, the manufacturing process of the big fat mushroom biscuits, the raw materials are as follows: 25 grams of flour, 4 grams of white granulated sugar, 2 mL of the big fat mushroom crude polysaccharide extract with a concentration of 540 mg / mL (containing 1.08 g of big fat mushroom crude polysaccharide grams), eggs are 8 grams;

[0020] The manufacturing process of this biscuit is carried out according to the following steps:

[0021] (1) Add white granulated sugar to vegetable oil and stir evenly, add eggs, add large fat mushroom crude polysaccharide, and beat until smooth;

[0022] (2) Add the sifted flour to the mixture in step (1), knead evenly, and pack it with plastic wrap or fresh-keeping bags after forming a ball;

[0023] (3) Rest: The adjusted dough can be rested for 10-20 minutes to reduce the elasticity;

[0024] (4) Forming: the thickness of the dough sheet is consistent, the shape is complete, the surface is smooth, and the hierarchical structure ...

Embodiment 2

[0029] Embodiment 2, the manufacturing process of the big fat mushroom biscuits, the raw materials are as follows: 23 grams of flour, 3 grams of white sugar, 5 grams of vegetable oil, 6 grams of eggs, and a concentration of 540 mg / mL big fat mushroom crude polysaccharide extract 1.86mL (contains 1g of crude polysaccharide from big fat mushroom);

[0030] The biscuit making process and the extracting process of the crude polysaccharide extract of Fat mushroom are the same as in Example 1.

Embodiment 3

[0031] Example 3, the manufacturing process of the big fat mushroom biscuits, the preparation raw materials are as follows: 27 grams of flour, 5 grams of white granulated sugar, 7 grams of vegetable oil, 10 grams of eggs, and a concentration of 540 mg / mL of big fat mushroom crude polysaccharide extraction Liquid 2.22mL (contains 1g of crude polysaccharide from big fat mushroom);

[0032] The biscuit making process and the extracting process of the crude polysaccharide extract of Fat mushroom are the same as in Example 1.

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Abstract

The invention discloses a making technology of agaricus bitorguis biscuits. The agaricus bitorguis biscuits are made from 23-27 parts of flour, 3-5 parts of white granulated sugar, 5-7 parts of plant oil, 6-10 parts of eggs and 1-1.2 parts of agaricus bitorguis crude polysaccharide. The making technology comprises the steps that the white granulated sugar is added into the plant oil to be stirred to be uniform, the eggs are added, and the agaricus bitorguis crude polysaccharide is added to be blended to be uniform; the sieved flour is added into the mixed solution and kneaded to be uniform; standing is performed for 10-20 min; molding is performed; baking is performed to form the biscuits; cooling is performed. The crude polysaccharide leach solution made from Qaidam agaricus bitorguis and the flour are adopted as main raw materials, the processing technology is optimized, the agaricus bitorguis biscuits having the effects of resisting alpine cold and hypoxia and being suitable for people of all ages are made, the biscuits have the advantages of resisting aging, tumors, viruses and inflammation and improving immunity, and particularly have the effects of resisting alpine cold and hypoxia, the problem of food and clothing of a highland tourists can be solved, and the hypoxia problem is also solved in the diet process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a biscuit and a manufacturing process thereof. Background technique [0002] Edible fungal polysaccharides are indispensable components of all biological organisms, and are associated with various biological functional components that maintain vitality. Studies have shown that there are nearly 30 fungal polysaccharides with important economic and medicinal values ​​in my country. [0003] Qaidam big fat mushroom, also known as sand mushroom, big fat mushroom, big fat mushroom, etc., is mainly distributed in the Qaidam Basin of Qinghai, Nuomhong, Golmud, Xinghai County, Gonghe County and other local areas, growing in Under the 30-50cm saline-alkaline Gobi soil layer, it is a kind of edible fungus with both medicine and food. Qaidam big fat mushroom is rich in crude protein 24.0%, crude fat 2.10%, crude fiber 17.32%, carbohydrate 34.91%, ash content 13.65%; essential amino...

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 焦迎春余梅金慧敏
Owner QINGHAI UNIVERSITY
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