Yogurt-pumpkin-flavored shiitake mushroom biscuits and preparation method thereof

Inactive Publication Date: 2017-01-04
周涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the drying process of shiitake mushrooms is directly dried at high temperature, so that the internal humidity of the shi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A yogurt pumpkin-flavored mushroom biscuit, made from the following raw materials in parts by weight:

[0019] Flour 280-290, fresh mushroom 90-100, dried peach blossom 21-25, yogurt 65-70, golden pumpkin pieces 40-45, palm oil 18-20, whitebait 30-35, baking powder 3-4, white sugar 85 -90, 3-4 salt and appropriate amount of water.

[0020] A preparation method of yogurt pumpkin-flavored mushroom biscuits, comprising the following steps:

[0021] (1) After washing the fresh shiitake mushrooms, blanch them in light salt water for 1-3 minutes. The temperature of the hot water is 75-82°C. After blanching, wash the fresh shiitake mushrooms under running water; Coarse dehydration, after the initial temperature rises 1-2 ° C per hour, the temperature is 30-50 ° C, the rough dehydration time is 3-4 hours, and the air inlet and exhaust port are opened to make the moisture discharge as soon as possible until the moisture Decrease to 75%; then dry, the temperature rises slowly a...

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PUM

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Abstract

The invention discloses yogurt-pumpkin-flavored shiitake mushroom biscuits. The yogurt-pumpkin-flavored shiitake mushroom biscuits are prepared from, by weight, 280-290 parts of flour, 90-100 parts of fresh shiitake mushrooms, 21-25 parts of dried peach flowers, 65-70 parts of yogurt, 40-45 parts of golden pumpkin blocks, 18-20 parts of palm oil, 30-35 parts of whitebaits, 3-4 parts of baking powder, 85-90 parts of white granulated sugar, 3-4 parts of salt and an appropriate amount of water. According to the shiitake mushroom biscuits, the rich raw materials are contained, multiple auxiliary materials such as the dried peach flowers, the yogurt, the golden pumpkin blocks and the whitebaits are added, and by means of reasonable matching and processing, the finished biscuits contain richer nutrient elements and have the better nutrient value; in addition, in the processing process, the main material shiitake mushrooms are gradually and uniformly dried, the internal humidity and surface humidity of the shiitake mushrooms are consistent, the certain stability and special flavor of the shiitake mushrooms are kept, and the biscuits have the yogurt taste when being eaten and are beneficial for physical health if the biscuits are eaten for a long term.

Description

technical field [0001] The invention relates to the field of shiitake mushroom processed food and its processing technology, and mainly relates to a yogurt pumpkin flavor shiitake mushroom biscuit and a preparation method thereof. Background technique [0002] Shiitake mushrooms are fungal food with high protein, low fat, polysaccharides, multiple amino acids and multivitamins. Lower cholesterol, prevent arteriosclerosis, lower blood fat, enhance immunity and other important functions. However, fresh shiitake mushrooms have an unpleasant smell, which will disappear during the drying process, resulting in a strong and pleasant smell unique to dried shiitake mushrooms. Under certain baking conditions, the flavor of shiitake mushroom biscuits can be improved significantly. In recent years, shiitake mushrooms have been gradually added to food as a flavor substance and nutritional base material, endowing the food with unique nutritional and functional characteristics. However, ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/34A21D13/08
CPCA21D2/36A21D2/34
Inventor 周涛
Owner 周涛
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