Tremella fuciformis cookie and preparation process thereof
A technology of Tremella biscuits and biscuits is applied in baking, baked goods with modified ingredients, dough processing, etc. The effect of obvious health care and mild extraction environment
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Embodiment 1
[0050] This embodiment provides a tremella cookie, the raw material components include:
[0051] Tremella polysaccharide and white fungus powder are formed according to the mixture of mass ratio 1:3, 200 parts by weight;
[0052] Wheat flour, 600 parts by weight;
[0053] White cream, 15 parts by weight;
[0054] Chive powder, 8 parts by weight;
[0055] Maltose, 40 parts by weight;
[0056] Salt, 15 parts by weight;
[0057] Edible ammonium bicarbonate, 2 parts by weight;
[0058] Baking soda, 8 parts by weight.
[0059] Wherein, the extraction process of the tremella polysaccharide comprises the following steps:
[0060] (1) After drying the white fungus at 15° C. for 12 hours using a vacuum cold air dryer, pulverize it to obtain a white fungus fine powder with a particle size of 80 mesh;
[0061] (2) Add 70 mass times of water to the tremella fine powder, and after fully mixing, adjust the pH to 6 with 0.1mol / L sodium dihydrogen phosphate solution, and then add 1% of...
Embodiment 2
[0068] This embodiment provides a tremella cookie, the raw material components include:
[0069] Tremella polysaccharide and white fungus powder are formed according to the mixture of mass ratio 1:5, 300 parts by weight;
[0070] Wheat flour, 400 parts by weight;
[0071] White cream, 25 parts by weight;
[0072] Chive powder, 2 parts by weight;
[0073] Maltose, 60 parts by weight;
[0074] Salt, 5-15 parts by weight;
[0075] Edible ammonium bicarbonate, 2 parts by weight;
[0076] Baking soda, 8 parts by weight.
[0077] Wherein, the extraction process of tremella polysaccharide comprises the following steps:
[0078] (1) After drying the white fungus at 30° C. for 6 hours using a vacuum cold air dryer, pulverize it to obtain a white fungus fine powder with a particle size of 120 mesh;
[0079] (2) Add 90 mass times of water to the white fungus fine powder, after fully mixing, adjust the pH to 7 with 0.1 mol / L sodium dihydrogen phosphate solution, and then add 2% of ...
Embodiment 3
[0086] This embodiment provides a tremella cookie, the raw material components include:
[0087] Tremella polysaccharide and white fungus powder are formed according to the mixture of mass ratio 1:4, 250 parts by weight;
[0088] Wheat flour, 500 parts by weight;
[0089] White cream, 20 parts by weight;
[0090] Chive powder, 5 parts by weight;
[0091] Maltose, 50 parts by weight;
[0092] Salt, 10 parts;
[0093] Edible ammonium bicarbonate, 5 parts by weight;
[0094] Baking soda, 5 parts by weight.
[0095] Wherein, the extraction process of the tremella polysaccharide comprises the following steps:
[0096] (1) After drying the white fungus at 25° C. for 8 hours using a vacuum cold air dryer, pulverize it to obtain a white fungus fine powder with a particle size of 100 mesh;
[0097] (2) Add 80 mass times of water to the white fungus fine powder, after fully mixing, adjust the pH to 6.7 with 0.1mol / L sodium dihydrogen phosphate solution, and then add 1.5% of the w...
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