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Process method for making black calcium-rich konjac, shiitake mushroom biscuit

A process method, konjac technology, applied in the direction of dough processing, baking, baked food, etc., can solve the problems of high salt, high sugar, high fat, low nutritional value, etc., and achieve the goal of strengthening health care function, rich nutrition, and shortening the growth cycle Effect

Inactive Publication Date: 2017-09-26
湖北顺溪生物食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, there are many researches on biscuits, but most of them have low nutritional value and high salt, high sugar and high fat.

Method used

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  • Process method for making black calcium-rich konjac, shiitake mushroom biscuit
  • Process method for making black calcium-rich konjac, shiitake mushroom biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of calcium-enriched konjac mushroom black biscuit, its steps are as follows:

[0025] (1) Add 30-40 times of water according to the quality of konjac powder, and then boil; then add 0.1-0.3 times of sodium bicarbonate according to the quality of konjac powder as a coagulant, stir and pour into the stainless steel film frame, Expansion treatment after condensation molding, freezing treatment after quenching, thawing and dehydration, and low-temperature drying to make sponge carrier material;

[0026] (2) The configuration of the culture medium: 2 grams of peptone, 2 grams of maltose, 5 grams of glucose, 1 gram of magnesium sulfate, 2 grams of potassium dihydrogen phosphate, 0.01 grams of vitamin B 1 and 0.01g vitamin B 2 Add to 1000 milliliters of water, obtain culture fluid;

[0027] (3) Put 100-150 grams of konjac sponge carrier into a glass container, pour into the culture solution of step (2), cover the bottle mouth with a sealing film ...

Embodiment 2

[0036] A preparation method of calcium-rich konjac mushroom black biscuits, the difference from Example 1 is step (6), and the rest of the steps are the same as Example 1;

[0037] Step (6) is:

[0038] Based on 150 grams of low-gluten flour, add 0.6 grams of konjac powder, add 4 times the carrier and mushroom powder, 5 times the black fungus powder, 4 times the black wheat flour, 3 times the black rice flour, and 4 times the black bean flour , mixed evenly to obtain mixed powder.

Embodiment 3

[0040] A preparation method of calcium-rich konjac mushroom black biscuits, the difference from Example 1 is step (6), and the rest of the steps are the same as Example 1;

[0041] Step (6) is:

[0042] Based on 150 grams of low-gluten flour, add 0.6 grams of konjac flour, add 3 times the carrier and mushroom powder, 5 times the black fungus powder, 3 times the black wheat flour, 4 times the black rice flour, and 5 times the black bean flour , mixed evenly to obtain mixed powder.

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Abstract

The invention discloses a process method of calcium-enriched konjac mushroom black biscuits, which mainly utilizes specially treated konjac fine powder to make a sponge carrier and insert mushroom strains; then add black fungus powder, triticale, black High-quality miscellaneous grain powders such as rice and black beans are used in the production of biscuits. At the same time, the optimal process conditions and raw materials also enrich the flavor of the biscuit and increase the content of nutrients, so that the obtained product has outstanding flavor and mouthfeel and attractive color.

Description

technical field [0001] The invention relates to a method for preparing calcium-rich konjac mushroom black biscuits, which belongs to the technical field of food processing. Background technique [0002] With the acceleration of modernization, people began to pursue convenient and quick diet, but most of the products on the market are high-sugar, high-salt and high-fat foods, so low-sugar, low-salt, low-fat and satiety foods will be focus of future research. [0003] Konjac, which is a root plant, contains glucoside. It has a variety of disease prevention and health care functions, and regular consumption of konjac food is of great benefit to the body. The bonding mode of konjac glucosidan monosaccharide is similar to that of cellulose, which can effectively inhibit the absorption of fat decomposition substances such as cholesterol and bile acid in the small intestine, promote the excretion of fat, reduce the entry of fat and cholesterol into the blood, and reduce the trigl...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36
CPCA21D13/062A21D2/36A21D2/362A21D2/366
Inventor 曹约泽汪超李震刘璐
Owner 湖北顺溪生物食品股份有限公司
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