Tricholoma matsutake crispy biscuit and preparation method thereof
A technology of fluffy and crispy biscuits, which is applied in the formula and preparation field of matsutake crispy biscuits, to achieve the effects of crispy taste, good nutritional value and excellent taste
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Embodiment 1
[0040] Example 1: Preparation process and evaluation method of colloid milled matsutake crispy biscuits
[0041] 1. Raw material pretreatment: crush the dried matsutake into matsutake powder with a sealed type pulverizer, and sieve through a 100-mesh sieve for later use.
[0042] 2. Process flow:
[0043] Such as Figure 9 shown.
[0044] 3. Operation steps:
[0045] (1) Preparation of coarse slurry: Soften the butter at room temperature. The ratio of solid to liquid is 2:1. Use an electric egg beater to beat the butter into a creamy state. Add white sugar in three times. , beat until texture appears, beat for the second time until the color is whitish, beat for the third time until the volume expands, then add egg liquid, beat until the volume expands again, finally add water, salt and matsutake powder, and beat well until Mix well and set aside.
[0046] (2) Colloid mill refinement: Pass the uniformly mixed coarse slurry into the colloid mill for refinement to obtain fi...
Embodiment 2
[0052] Example 2: Screening of the main formula composition of matsutake crispy biscuits
[0053] 1. Single factor test:
[0054] (1) The effect of the amount of matsutake powder added on the quality of biscuits: under the conditions of 4g of baking powder, 40g of egg liquid, 45g of butter, 1g of salt, 100g of low-gluten flour, 40g of white sugar, and 10g of water, the addition of matsutake powder was 5g. , 10g, 15g, 20g, and 25g on the taste of matsutake crispy biscuits, the sensory evaluation results are attached figure 1shown. When its addition amount is 5g, the taste of the biscuit is weak, without obvious matsutake flavor, and the color is light yellow, the taste is hard, the inner hole structure of the biscuit is uneven, and the sensory evaluation score is 68 points; when the addition amount of matsutake powder is 10g, the biscuit matsutake The taste is pure, the color is golden yellow, the taste is crisp, and the internal structure is uniform. The quality is the best,...
Embodiment 3
[0067] Example 3: Screening of process conditions for preparing matsutake crispy biscuits by colloid milling method
[0068] 1. Single factor test:
[0069] (1) The effect of the grinding gap on the quality of matsutake crispy biscuits: under the conditions of 4g baking powder, 40g egg liquid, 1g salt, 100g low-gluten flour, 40g white sugar, 10g matsutake powder, 10g water, and grinding once, the research was carried out. The effect of different grinding gap scales 3.5, 4, 4.5, 5, 5.5 on the taste of matsutake crispy biscuits, the sensory evaluation results are attached Figure 5 shown. When the grinding gap is 3.5, the biscuits have enough grains, rough taste, sticky teeth after the entrance, and the sensory evaluation score is 79.7 points; Pure taste, golden color, crisp and delicate taste, no sticking phenomenon, its quality is the best, with a sensory evaluation score of 87.9 points; when the grinding gap scale increases to 5.5, the sensory evaluation score decreases, an...
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