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Ganoderma lucidum rice flour muffin and preparation method thereof

A technology of rice flour and Ganoderma lucidum is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc., which can solve the problems of insufficient nutrition, inability to meet consumers' diversified needs for sponge cakes, and single taste, etc. To achieve the effect of easy chewing and swallowing, treatment of cardiovascular system diseases, and simple preparation process

Inactive Publication Date: 2019-08-23
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Common sponge cakes are processed with rice flour, sugar, oil, and appropriate amount of milk powder. The taste is single, and the nutrition is not rich enough to meet the diverse needs of consumers for sponge cakes. Therefore, various types of sponge cakes have been developed, and The simplicity of the manufacturing process is worthy of consideration by those skilled in the art

Method used

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  • Ganoderma lucidum rice flour muffin and preparation method thereof
  • Ganoderma lucidum rice flour muffin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The ganoderma rice flour sponge cake comprises the following raw materials in parts by weight: 950 parts of ganoderma rice flour, 50 parts of glutinous rice flour, and 350 parts of milk;

[0034] It also includes particulate matter, which is 50 parts of red dates, 50 parts of hawthorn, 50 parts of red beans, 40 parts of cranberries, 40 parts of raisins, 40 parts of quinoa flakes, and 50 parts of crushed peanuts.

[0035] The preparation method of ganoderma rice flour muffin comprises the following steps:

[0036] Step 1. Mix and stir Ganoderma lucidum rice flour, glutinous rice flour, and milk to obtain sponge cake powder. The end point of mixing is that the sponge cake powder can be formed into a ball by hand;

[0037] Step 2. Sprinkle granular materials and sieve sponge cake powder alternately into the sponge cake mold from bottom to top. Sift all the remaining sponge cake powder into the top layer, spread it flat, and steam it. Sprinkle crushed peanuts after steaming...

Embodiment 2

[0045] The ganoderma rice flour sponge cake comprises the following raw materials in parts by weight: 1000 parts of ganoderma rice flour, 100 parts of glutinous rice flour, and 400 parts of milk;

[0046] It also includes particulate matter, which is 80 parts of red dates, 80 parts of hawthorn, 100 parts of red beans, 60 parts of cranberries, 60 parts of raisins, 60 parts of quinoa flakes, and 80 parts of crushed peanuts.

[0047] The preparation method of ganoderma rice flour muffin comprises the following steps:

[0048] Step 1. Mix and stir Ganoderma lucidum rice flour, glutinous rice flour, and milk to obtain sponge cake powder. The end point of mixing is that the sponge cake powder can be formed into a ball by hand;

[0049] Step 2. Sprinkle granular materials and sieve sponge cake powder alternately into the sponge cake mold from bottom to top. Sift all the remaining sponge cake powder into the top layer, spread it flat, and steam it. Sprinkle crushed peanuts after steam...

Embodiment 3

[0057] The ganoderma rice flour sponge cake comprises the following raw materials in parts by weight: 980 parts of ganoderma rice flour, 65 parts of glutinous rice flour, and 380 parts of milk;

[0058]It also includes particulate matter, which is 65 parts of red dates, 65 parts of hawthorn, 65 parts of red beans, 50 parts of cranberries, 50 parts of raisins, 50 parts of quinoa flakes, and 65 parts of crushed peanuts.

[0059] The preparation method of ganoderma rice flour muffin comprises the following steps:

[0060] Step 1. Mix and stir Ganoderma lucidum rice flour, glutinous rice flour, and milk to obtain sponge cake powder. The end point of mixing is that the sponge cake powder can be formed into a ball by hand;

[0061] Step 2. Sprinkle granular materials and sieve sponge cake powder alternately into the sponge cake mold from bottom to top. Sift all the remaining sponge cake powder into the top layer, spread it flat, and steam it. Sprinkle crushed peanuts after steaming....

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Abstract

The invention discloses a ganoderma lucidum rice flour muffin. The muffin is prepared from by weight, 950-1,000 parts of ganoderma lucidum rice flour, 50-100 parts of glutinous rice powder, 350-400 parts of milk and certain parts of granular substances, wherein the granular substances comprise one or more of the combination of 50-80 parts of red dates and 50-80 parts of hawthorn fruits or 50-100 parts of red beans or 40-60 parts of cranberries or 40-60 parts of raisins or 40-60 parts of quinoa pieces. The ganoderma lucidum rice flour muffin is rich in nutrient and strong in milk flavor. The invention also discloses a preparation method of the ganoderma lucidum rice flour muffin. The preparation method comprises the steps of 1, mixing and stirring the ganoderma lucidum rice flour, the glutinous rice powder and the milk to obtain muffin powder, wherein the muffin powder can be held into dough with hands; 2, sequentially and alternately scattering the granular substances into muffin moldsfrom bottom to top, screening the muffin powder into the muffin molds, completely screening the rest muffin powder to the topmost layer, laying the muffin powder flat for steaming, and cutting a finished product into blocks after cooling to obtain the ganoderma lucidum rice flour muffin. The method has the advantages that the process is simple and industrialization is easy.

Description

technical field [0001] The invention relates to the field of muffins. More specifically, the present invention relates to a ganoderma rice flour sponge cake and a preparation method thereof. Background technique [0002] Ganoderma lucidum rice flour is obtained by growing Ganoderma lucidum strains on rice medium to a certain extent and then drying them, and then modified by screw extrusion, amylase enzymatic hydrolysis and ultrafine grinding technology. It is rich in nutrients and has better processing characteristics. . [0003] Glutinous rice is the shelled rice of glutinous rice. It is called glutinous rice in southern China, but it is often called Jiangmi in the north. It is the main raw material for making sticky snacks and brewing glutinous rice (sweet rice wine). Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strong food. Efficacy, it has a certain ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L31/00A23L19/00A23L11/00A23L25/00A23L33/10
CPCA23L7/10A23L31/00A23L19/01A23L19/03A23L11/05A23L25/30A23L25/20A23L33/10A23V2002/00A23V2200/16A23V2200/30
Inventor 唐选明孟明佳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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