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Zinc-rich mushroom biscuits and preparation method thereof

A shiitake mushroom and zinc-rich technology, which can be used in baked food, baking, food science, etc., can solve the problems of unfavorable absorption and irritating the stomach, and achieve the effect of complete shape, crisp taste and moderate sweetness

Inactive Publication Date: 2017-05-24
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both inorganic zinc and organic zinc preparations have the disadvantages of being unfavorable to absorption, or stimulating the stomach, etc.

Method used

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  • Zinc-rich mushroom biscuits and preparation method thereof
  • Zinc-rich mushroom biscuits and preparation method thereof
  • Zinc-rich mushroom biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Composition of zinc-rich mushroom biscuits:

[0025]

[0026]

[0027] The preparation method of zinc-rich mushroom biscuits is as follows:

[0028] (1) Fresh shiitake mushroom pulp: take fresh shiitake mushrooms and cut them into pieces of 1-2 mm, add water twice the mass of shiitake mushrooms, and beat in a beater.

[0029] (2) Dough preparation: Weigh each raw material in proportion, mix edible vegetable oil, sugar, edible salt, and whole egg liquid evenly, add wheat flour, fresh mushroom pulp and baking soda to form a dough.

[0030] (3) Stand still: put the adjusted dough at 20-23°C for 10-15 minutes to eliminate the internal stress of the dough, improve the process performance of the dough, and improve the quality of biscuits.

[0031] (4) Forming: Use a noodle press to roll the rested dough into dough sheets with a thickness of 1 to 2 mm, cut and shape them with abrasive tools, and if necessary, use a die with a pattern to press the dough sheets into piece...

Embodiment 2

[0040] The only difference from Example 1 is that the added amount of shiitake mushrooms is different. As can be seen from Table 3, when the added amount of shiitake mushrooms is 12 parts, the sensory score is the highest. At this time, the thickness of the biscuits is uniform, the layers are clear, the taste is crisp, the taste is refreshing, the mushroom flavor is strong, and there is no peculiar smell, which meets the best requirements.

[0041] Table 3 Effect of the amount of shiitake mushrooms added on the quality of biscuits

[0042]

Embodiment 3

[0044] The only difference from Example 1 is the amount of added sugar. It can be seen from Table 4 that with the increase of added amount of sugar, the sweetness of biscuits increases, and the fragrance gradually increases. When the added amount of sugar is 25 parts, the sensory score is the highest. At this time The taste is the best. When the amount of sugar added is increased, the biscuit begins to burn and it is difficult to shape the biscuit.

[0045] In the production of biscuits, adding sugar can not only increase the sweetness and crispness of the product, but also use the Maillard reaction of sugar in the baking process to obtain a good coloring effect [12] . When the amount of sugar is too small, the sweetness of the biscuit is weak, a slight Maillard reaction occurs on the surface, and the coloring effect is uneven. As the amount of sugar increases, the taste and color of the biscuit are improved. When the amount of sugar added is more than 25 parts, the biscuit w...

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Abstract

The invention relates to the field of food processing, in particular to zinc-rich mushroom biscuits and a preparation method thereof. The zinc-rich mushroom biscuits are prepared from, by weight, 100 parts of wheatmeal, 1 part of edible salt, 0.5 part of baking soda, 15 parts of milk powder, 3-15 parts of mushrooms, 10-30 parts of sugar, 20-40 parts of egg pulp and 10-30 parts of edible vegetable oil. The mushrooms with high zinc content obtained through zinc-rich cultivation are adopted as raw materials, the zinc-rich mushroom biscuits are prepared, and the biscuits are good in organoleptic quality, complete in appearance, even in thickness, strong in mushroom flavor, loose and crispy in taste, moderate in sweetness and brown yellow. The zinc content of the zinc-rich mushroom biscuits produced through the formula reaches up to 16.68 mg / kg, the nutrient ingredients of the mushrooms can be provided, the biscuits can serve as food for supplementing zinc, and the need of the human body for zinc is met. Eating of the zinc-rich food has an important function on daily supplementation of zinc of children, and the zinc-rich mushroom biscuits have wide market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a zinc-rich mushroom biscuit and a preparation method thereof. Background technique [0002] Shiitake mushroom (Lentinus edodes), also known as mushroom, is the second largest edible fungus in the world. It not only tastes unique and delicious [1] , also has rich nutritional value and a variety of medicinal health functions, it contains high protein, amino acids and a variety of flavor substances [2] , also contains active ingredients such as lentinan, dietary fiber and lentinan purine, which can prevent rickets, anemia [3] , lower cholesterol, prevent arteriosclerosis [4] , lower blood fat [5] , enhance immunity and anti-tumor and other important functions. [0003] According to the WHO survey, nearly one-third of the world's population is facing health problems caused by zinc deficiency, and zinc deficiency has become one of the main factors affecting human health. The recom...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36
Inventor 冮洁兰晓勇魏绍文闫雪李金蕊董海鹏
Owner DALIAN NATIONALITIES UNIVERSITY
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