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Making method of matsutake cookies assisting in relieving body fatigue

A technology for making cookies and biscuits, which is applied in the directions of food drying, dough processing, food forming, etc., can solve the problems of monotonous taste, loss of nutritional components and their unique flavor components, single nutrition and flavor components, etc., and achieve reduction Fat content, rich flavor components, unique flavor effect

Inactive Publication Date: 2017-09-29
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Nowadays, there are many types of bakery products on the market, with monotonous taste, single nutritional and flavor components. In terms of raw material processing in the edible fungus processing process, the existing drying technology generally uses hot air drying for edible fungi, but this processing method is very large. To a certain extent, it will cause loss of nutrients and its unique flavor components

Method used

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  • Making method of matsutake cookies assisting in relieving body fatigue
  • Making method of matsutake cookies assisting in relieving body fatigue
  • Making method of matsutake cookies assisting in relieving body fatigue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Choose fresh wild matsutake with strong fragrance, clean it, slice it, put it in an ultra-low temperature refrigerator for quick freezing at -80°C, take it out after freezing completely, and get completely frozen matsutake slices; spread the completely frozen matsutake slices on the material tray of the vacuum freeze dryer medium (vacuum pressure is 100Pa, freezing temperature is -80±5°C), the sample is freeze-dried until the water content is lower than 5%, then stop drying, take it out, and obtain freeze-dried matsutake slices; crush the freeze-dried matsutake slices, Mesh sieve to get matsutake powder; take 140g of butter, thaw at room temperature and stir evenly, add 84g of soft white sugar, first mix at low speed and then beat at high speed until the volume doubles, then add 80g of whole egg liquid, stir until emulsification is complete, then add 6g Mix matsutake powder, 194g low-gluten flour, 4g milk powder, and 2g salt to form a batter, put it into a piping bag, an...

Embodiment 2

[0028] The addition of matsutake powder is 12g, and the addition of low-gluten flour is 188g, and the rest are the same as the process in Example 1.

Embodiment 3

[0030] Freeze-dried matsutake slices were pulverized and passed through an 80-mesh sieve. The added amount of matsutake powder was 18g, and the added amount of low-gluten powder was 182g. The rest were the same as in Example 1.

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Abstract

The invention relates to a making method of matsutake cookies assisting in relieving body fatigue. The method comprises the steps that fresh wild matsutake is selected for use, cleaned, sliced and then placed in an ultra-low-temperature refrigerator for quick-freezing, the matsutake is taken out after complete freezing, vacuum freeze drying is conducted, drying is stopped when the water content is lower than 5%, the processed matsutake is taken out, crushed and then screened with a sieve, and matsutake powder is obtained; 130-150 parts of butter is taken, unfreezing is conducted at room temperature, then stirring is conducted to be uniform, 80-90 parts of soft white sugar is added, stirring is conducted till the volume expands by one time, 75-85 parts of liquid whole eggs are added, stirring is conducted till emulsification is conducted completely, 5-30 parts of matsutake powder, 170-200 parts of low gluten flour, 2-8 parts of milk powder and 1-5 parts of salt are added, mixing and stirring are conducted to be uniform to obtain paste, the paste is loaded into a pastry bag, the past is subjected to extrusion forming in a baking tray and then placed in an oven to be baked, and after baking is completed, the cookies are taken out for cooling. The cookies are rich in nutrition, good in mouthfeel, capable of relieving fatigue and providing energy and applicable to broad crowd.

Description

technical field [0001] The invention relates to a method for making cookies, in particular to a method for making matsutake cookies, and belongs to the technical field of food processing. Background technique [0002] With the acceleration of the pace of modern life and the improvement of the quality of life, people's pursuit of snack food is not only convenient and quick, but more importantly, nutritious and healthy. Therefore, functional leisure food just arises at the historic moment. With the rapid development of the edible fungus industry, the new dietary structure "one meat, one vegetable, one bacteria" advocated by the World Health Organization (WHO) has been gradually accepted by people, and high-nutrition edible fungi have been generally incorporated into people's daily diet. In addition, baked goods in various forms have always been welcomed by the masses. Among them, cookies are loved by people because of their rich milky aroma and convenience of eating quickly. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06A23L3/44A23L5/30A23L31/00A23P10/40
CPCA21D13/06A21D2/36A23L3/44A23L5/30A23L31/00A23P10/40A23V2002/00A23V2300/20A23V2300/10
Inventor 胡秋辉陶虹伶杨文建赵立艳裴斐安辛欣
Owner NANJING UNIV OF FINANCE & ECONOMICS
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