Five cereal, edible mushroom and fruit and vegetable fragrant tea soft biscuit and production method thereof

A production method and technology of vegetable-flavored tea, applied in the field of five-grain edible fungus fruit-vegetable-flavored tea soft cake and its production field, to achieve the effect of soft taste

Inactive Publication Date: 2018-09-14
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a five-grain edible fungus fruit and vegetable fragrant tea soft cake and its production method to solve the nutritional deficiencies caused by the single use of wheat flour, high oil and high sugar in current biscuit products, and give full play to the nutritional advantages of edible fungus five-grain fruit and vegetable for physical fitness , to contribute to the improvement of people's quality of life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Obtained from the following raw materials and steps by weight: 100 parts of shelled low-gluten wheat grains, 20 parts of fresh oyster mushrooms, 20 parts of corn oil, 15 parts of fresh egg liquid, 15 parts of corn kernels, 10 parts of carrots, and 10 parts of maltitol , 8 parts of plain cooked oatmeal, 5 parts of red bean, 5 parts of red date powder, 5 parts of dried cranberry fruit, 2 parts of Pu'er tea powder or black tea powder, 2 parts of water, 1 part of sodium bicarbonate, 1 part of ammonium bicarbonate ;

[0018] (1) Preparation of grain and bean grain softening powder

[0019] Mix shelled low-gluten wheat grains, corn grains, and red beans evenly, soak and wash in cold water for 10 minutes, remove, add water, the amount of water added should be 2 cm above the surface of the rice grains, soak for 10 minutes at 85°C, cool to 55°C, press Add high-temperature-resistant α-amylase to 0.3% of the total mass of the material on a dry basis, stir evenly, and keep warm fo...

Embodiment 2

[0025] Obtained from the following raw materials and steps by weight: 300 parts of shelled low-gluten wheat grains, 70 parts of fresh oyster mushrooms, 50 parts of corn oil, 40 parts of fresh egg liquid, 45 parts of corn kernels, 40 parts of carrots, and 30 parts of maltitol , 24 parts of plain cooked oatmeal, 15 parts of red bean, 15 parts of red date powder, 15 parts of dried cranberry fruit, 5 parts of Pu'er tea powder or black tea powder, 8 parts of water, 2 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate ;

[0026] (1) Preparation of grain and bean grain softening powder

[0027] Mix shelled low-gluten wheat grains, corn grains, and red beans evenly, soak and wash in cold water for 20 minutes, remove, add water, the amount of water added should be 4cm above the surface of the rice grains, soak for 20 minutes at 95°C, cool to 65°C, press Add high-temperature-resistant α-amylase to 1% of the total mass of the material on a dry basis, stir evenly, and keep warm...

Embodiment 3

[0033] Obtained from the following raw materials and steps by weight: 200 parts of shelled low-gluten wheat grains, 45 parts of fresh oyster mushrooms, 35 parts of corn oil, 28 parts of fresh egg liquid, 30 parts of corn kernels, 25 parts of carrots, and 20 parts of maltitol , 16 parts of plain cooked oatmeal, 10 parts of red bean, 10 parts of red date powder, 10 parts of dried cranberry fruit, 4 parts of Puer tea powder or black tea powder, 5 parts of water, 1.5 parts of sodium bicarbonate, 2 parts of ammonium bicarbonate ;

[0034] (1) Preparation of grain and bean grain softening powder

[0035] Mix shelled low-gluten wheat grains, corn grains, and red beans evenly, soak and wash in cold water for 15 minutes, remove, add water, the amount of water to be added should be 3cm above the surface of rice grains, soak for 15 minutes at 90°C, cool to 60°C, press Add high-temperature-resistant α-amylase to 0.8% of the total mass of the material on a dry basis, stir evenly, and keep w...

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PUM

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Abstract

The present invention relates to a five cereal, edible mushroom and fruit and vegetable fragrant tea soft biscuit and a production method thereof, and belongs to the field of food processing. The fivecereal, edible mushroom and fruit and vegetable fragrant tea soft biscuit comprises 100-300 parts of shelled low-gluten wheat grains, 20-70 parts of fresh oyster mushrooms, 20-50 parts of corn oil, 15-40 parts of fresh egg liquid, 15-45 parts of corn kernels, 10-40 parts of carrots, 10-30 parts of maltitol, 8-24 parts of original taste cooked oatmeal, 5-15 parts of small red beans, 5-15 parts ofred date powder, 5-15 parts of dried cranberries, 2-5 parts of Pu'er tea powder or black tea powder, 2-8 parts of water, 1-2 parts of sodium hydrogen carbonate and 1-3 parts of ammonium hydrogen carbonate. The five cereal, edible mushroom and fruit and vegetable fragrant tea soft biscuit is prepared by blending, shaping and baking. The product contains all the nutrients of the five cereals, edible mushrooms, fruits and vegetables, is especially suitable for consumers with abnormal glucose metabolism and overweight to eat, broadens the application ranges of the five cereals, edible mushrooms,fruits and vegetables, gives diversities for deep processing, fully plays the nutritional advantages of the five cereals, edible mushrooms, fruits and vegetables in strengthening body, and contributesto improvement of people's quality of life.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to five-grain edible mushroom fruit and vegetable fragrant tea soft cake and a production method thereof. Background technique [0002] Biscuits take wheat flour (or glutinous rice flour) as the main raw material, add (or not add) sugar, oil and other auxiliary materials, and make a crispy food with a moisture content lower than 6% after powder adjustment, molding and baking. Biscuits are crispy and delicious, with a variety of varieties, diverse flavors, rich nutrition, low water content, and easy storage and transportation. Therefore, although this product was born later than bread and biscuits, it spread rapidly in the world once it came out. And widely loved by people. At present, Kraft Foods Co., Ltd., the second largest food company in the world, occupies the vast majority of the world's biscuit market. Biscuit products such as Oreo, Grimace Dudu, Quduoduo, Lezhi, and Taiping S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/062A21D2/36A23L19/00A23L31/00
CPCA21D2/36A21D2/362A21D13/06A21D13/062A23L19/09A23L31/00
Inventor 刘婷婷张艳荣王大为
Owner JILIN AGRICULTURAL UNIV
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