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

Inactive Publication Date: 2017-03-15
古田县恒惠食用菌开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Cookies are crispy and delicious, but due to the particularity of high oil and high sugar in their formula, they are high GI foods, and their consumer groups have been limited for a long time, and they are prohibitive for middle-aged and elderly people with high blood sugar and blood lipids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a tremella fuciformis cookie. By adding tremella fuciformis polysaccharide and tremella fuciformis powder in a raw material formula and matching the tremella fuciformis polysaccharide and the tremella fuciformis powder reasonably, the synergy of the tremella fuciformis polysaccharide and the tremella fuciformis powder has the effects of improving body immunity, resisting tumors, resisting anabrosis, resisting blood coagulation, preventing cerebral thrombosis, lowering lipid, lowering blood glucose, promoting the body protein synthesis, slimming and the like, so that the finally obtained tremella fuciformis cookie is obvious in health care effect, is suitable for mid-aged population with relatively high blood glucose and blood lipid, has good taste and is rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tremella cookie and a manufacturing process thereof. Background technique [0002] In recent years, with the improvement of people's living standards, people pay more and more attention to the nutrition of food. Now people's requirements for food are not only in the taste of food, but also in nutrition and health. [0003] Hyperlipidemia is a systemic disease, refers to blood total cholesterol (TC) and / or triglyceride (TG) is too high or high-density lipoprotein cholesterol (HDL-C) is too low, modern medicine is called dyslipidemia . The damage of this disease to the body is hidden, gradual, progressive and systemic. Its direct damage is to accelerate the atherosclerosis of the whole body, because the traditional Chinese medicine organs of the whole body rely on the arteries for blood supply and support. Once the arteries are covered by atherosclerotic plaq...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/18
CPCA21D2/36A21D2/181
Inventor 卢秦
Owner 古田县恒惠食用菌开发有限公司
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