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Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof

A whole-wheat flour, fermentation-type technology, applied in biochemical equipment and methods, microorganism-based methods, baking, etc., can solve the problems of difficult absorption of active ingredients, restricting ordinary consumers to buy Ganoderma lucidum products, and high prices. The effect of moderate sweetness, uniform color and crisp taste

Active Publication Date: 2017-03-22
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, Ganoderma lucidum wine, Ganoderma lucidum capsules, Ganoderma lucidum soup, etc. have been widely welcomed by the public, but these products are expensive, and the active ingredients are not easily absorbed by the human body, which limits the purchase of ordinary consumers and the popularization of Ganoderma lucidum products

Method used

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  • Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof
  • Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof
  • Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0037] Embodiment 1 A fermented Ganoderma lucidum whole wheat cookie and its preparation method

[0038] Cookies consist of the following components in parts by weight:

[0039] 15 parts of Ganoderma lucidum fermented whole wheat flour, 85 parts of low-gluten flour, 60 parts of butter, 30 parts of white sugar, 25 parts of egg liquid, 0.5 parts of table salt;

[0040] The preparation of the fermented whole wheat flour of Ganoderma lucidum: the seed liquid obtained after the strain of Ganoderma lucidum was cultured in liquid, inoculated into wheat medium for solid fermentation, and cultured at 27°C±2°C for 14 days; inoculated with 10mL of seed liquid per 100g of wheat medium, After the fermentation, the medium was dried at 65°C for 48 hours, then ground, and passed through a 100-mesh sieve to obtain fermented whole wheat flour of ganoderma lucidum;

[0041] Preparation of wheat medium:

[0042] (1) After rinsing the wheat, boil it in alkaline water with a pH of 9 for 10 minute...

experiment example 1

[0063] 1. Formula test of fermented Ganoderma lucidum whole wheat cookie

[0064] Basic formula: 85g of low-gluten flour, 15g of fermented whole wheat flour of ganoderma lucidum, 65g of butter, 30g of white sugar, 25g of egg liquid, and 0.5g of salt.

[0065] 1.1 Single factor test

[0066] Make fermented Ganoderma lucidum whole wheat cookies according to the basic cookie recipe, add different amounts of fermented Ganoderma lucidum whole wheat flour (10g, 15g, 20g, 25g and 30g), unsalted butter (50g, 55g, 60g, 65g and 70g) , white sugar (20g, 25g, 30g, 35g and 40g), egg liquid (15g, 20g, 25g, 30g, 35g) and other auxiliary materials are the same as the basic formula, and the control sample is prepared according to the basic formula. Index determination analysis.

[0067] 1.1 Orthogonal test

[0068] On the basis of the single factor experiment, an orthogonal experiment with 4 factors and 3 levels was carried out with the dosage of Ganoderma lucidum fermented whole wheat flou...

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PUM

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Abstract

The present invention relates to fermentation type lucid ganoderma whole wheat flour cookies and a preparation method thereof. The cookies consist of lucid ganoderma whole wheat flour, low gluten flour, butter, white granulated sugar, egg liquid and edible salt. The preparation method comprises the following steps of first butter whipping, second butter whipping, powder mixing and blending, molding, baking and packaging. The prepared fermentation type lucid ganoderma whole wheat flour cookies enable the special active ingredients of lucid ganoderma polysaccharides, lucid ganoderma triterpene, etc. in the lucid ganoderma to be fully utilized, are excellent in mouthfeel, moderate in sweetness, crisp in mouthfeel, even in color, and clear in pattern, and have a certain health-care effect.

Description

technical field [0001] The invention relates to a fermented Ganoderma lucidum whole wheat cookie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Ganoderma lucidum is an ancient medicinal fungus in my country. It contains polysaccharides, polysaccharides, triterpenes, amino acids, and trace elements. It has the functions of enhancing immunity, anti-free radicals, anti-tumor, and improving sleep. In recent years, Ganoderma lucidum wine, Ganoderma lucidum capsules, Ganoderma lucidum soup, etc. have been widely welcomed by the public, but these products are often expensive, and the active ingredients are not easily absorbed by the human body, which limits the purchase of ordinary consumers and the popularization of Ganoderma lucidum products. [0003] Cookies are a popular, nutritious and easy-to-store snack food. With the continuous improvement of living standards, the public's dietary consumption concept is ...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A21D2/34C12N1/14C12R1/645
CPCA21D2/34A21D2/36C12N1/14
Inventor 陈蕾蕾陈相艳徐慧赵双枝辛雪张彥浩周庆新
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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