Walnut-flavored flammulina velutipes biscuits with effects of moistening dryness and tonifying deficiency and making method of biscuits

Abstract

The invention discloses walnut-flavored flammulina velutipes biscuits with effects of moistening dryness and tonifying deficiency. The biscuits are made from, by weight, 300-320 parts of low-gluten flour, 120-130 parts of fresh flammulina velutipes, 15-18 parts of red grapes, 23-26 parts of walnut powder, 5-6 parts of goose livers, 3-4 parts of honeysuckle flowers, 65-70 parts of butter, 90-95 parts of white granulated sugar, 4-4.5 parts of salt and an appropriate amount of citric acid, sodium erythorbate, sodium pyrosulfite, sodium carboxymethylcellulose, soybean lecithin and water. According to the flammulina velutipes biscuits, the raw materials are rich, the main material is reasonably matched with multiple auxiliary materials such as the walnut powder and the goose livers to be process, and therefore the made finished biscuits contain more nutrient elements; color protecting operation is conducted on the flammulina velutipes in the processing process, gradual and uniform drying is adopted, therefore, the certain stability of the biscuits is kept, the unique flavor of the biscuits is kept, and the effects of moistening dryness and tonifying deficiency are achieved if the biscuits are eaten.

Description

technical field [0001] The invention relates to the technical field of Flammulina velutipes leisure food and its processing, and mainly relates to a walnut moistening dryness tonic Flammulina velutipes biscuit and a preparation method thereof. Background technique [0002] Flammulina velutipes is widely distributed in nature and is a famous edible and medicinal fungus in the world. It has high nutritional value and medicinal value, and has broad development prospects. Flammulina velutipes is rich in protein, multivitamins, and various minerals, and is very nutritious. Flammulina velutipes also contains 18 kinds of amino acids. Flammulina velutipes also contains functional ingredients with unique effects, such as proteins with various pharmacological effects, polysaccharides with anti-cancer effects, etc. These ingredients make Flammulina velutipes more valuable; the iron content of Flammulina velutipes is 20 times that of spinach, and there are many fibers, It can promote m...

AI Technical Summary

Problems solved by technology

[0003] Although Flammulina velutipes has high nutritional value and medicinal value, and also has its very unique taste, the food types developed by it are single, and the mainstream sales form is carried out in the form of raw materials. Therefore, based on the nutritional and medicinal value of Flammulina velutipes, We should make good use of these values ​​and grind the dried Flammulina velutipes into powder for processing. However, in the prior art, the dried Flammulina velutipes is directly dried at high temperature, which will cause the internal humidity of Flammulina velutipes to be inconsistent with the surface humidity, and will also affect the whole of Flammulina velutipes color, and direct high-temperature drying will decompose certain components in Flammulina velutipes, thereby reducing its nutritional and medicinal value