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

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, ...

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 shiitake mushrooms will not be consistent with the surface humidity, which will affect the overall color of the shiitake mushrooms. a flavor substance