Method for preparing tremella pedicel biscuits

A technology of tremella pedicles and tremella pedicles, which is applied in the field of preparation of tremella pedicle biscuits, can solve the undisclosed problems of tremella pedicles, etc., and achieve the effects of increasing content, reducing energy, and reducing the formation of acrylamides

Pending Publication Date: 2021-02-09
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Currently, there are no public reports of using tremella stalks as biscuits

Method used

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  • Method for preparing tremella pedicel biscuits
  • Method for preparing tremella pedicel biscuits
  • Method for preparing tremella pedicel biscuits

Examples

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preparation example Construction

[0046] In order to reduce the formation of acrylamide substances in biscuits, improve the taste of high-fiber biscuits, and realize the transformation of white fungus pedicles into treasures, the present invention provides a preparation method of tremella pedicle biscuits, which includes the following steps:

[0047] S1 made Tremella pedicle instant powder;

[0048] S2 extracting the tremella pedicle head through water extraction and cellulose enzymolysis in sequence to obtain the tremella pedicle head extract;

[0049] S3 The tremella pedicle instant powder, the white fungus pedicle extract, the low-gluten flour and sodium bicarbonate are made into a dough, and baked at 130-135° C. for 8-12 minutes to obtain the tremella pedicle biscuit.

[0050] Tremella pedicle instant powder contains insoluble polysaccharides and tremella pedicle fibers, while substances such as polysaccharides or proteins in the tremella pedicle extract are water-soluble. Therefore, the mixture of Tremel...

Embodiment 1

[0086] The preparation method of tremella pedicle instant powder,

[0087] S1 After cleaning the tremella pedicle head, make the water content of the tremella pedicle head 10%, and grind it into a tremella pedicle head slurry with a particle size of 90 mesh through a colloid mill;

[0088] S2 Cook the white fungus head pulp at 75°C for 15 minutes, add maltodextrin and sucralose, mix it, and cook it at 80°C for 5 minutes to prepare the mixture; among them, the white fungus head pulp, maltodextrin, triclosan Sucrose is 100:1.5:1 by weight ratio;

[0089] S3 After the resulting mixture is subjected to 30MPa high-pressure homogenization and refinement of particles, a gel is obtained;

[0090] S4 Spray and freeze-dry the obtained jelly at -40° C. to obtain tremella pedicle instant powder.

Embodiment 2

[0092] The preparation method of tremella pedicle instant powder,

[0093] S1 After cleaning the tremella pedicle head, make the water content of the tremella pedicle head 5%, and grind it into a 100-mesh white fungus pedicle pulp through a colloid mill;

[0094] S2, after steaming tremella pedicle pulp for 5 minutes at 80°C, adding maltodextrin and sucralose, and then cooking at 85°C for 10 minutes to prepare the mixture; wherein, tremella pedicle pulp, maltodextrin, Sucrose is 85:2:1.5 by weight ratio;

[0095] S3 After the resulting mixture is subjected to 30MPa high-pressure homogenization and refinement of particles, a gel is obtained;

[0096] S4 Spray and freeze-dry the obtained jelly at -38°C to obtain Tremella pedicle instant powder.

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Abstract

The invention relates to the technical field of biscuits and particularly relates to a method for preparing tremella pedicel biscuits. The method comprises the steps: preparing tremella-pedicel instantly-dissolved powder from tremella pedicels; subjecting the tremella pedicels to aqueous lixiviating and cellulase zymolysis sequentially, so as to obtain a tremella pedicel extract; and preparing dough from the obtained tremella-pedicel instantly-dissolved powder, the obtained tremella pedicel extract, low-gluten flour and sodium bicarbonate, and then, carrying out baking for 8 to 12 minutes at the temperature of 130 DEG C to 135 DEG C, thereby obtaining the tremella pedicel biscuits. According to the method, the tremella-pedicel instantly-dissolved powder and the tremella pedicel extract aremixed to replace part of wheat flour in the conventional biscuit production process, the content of starch in the biscuits can be lowered, the content of beneficial polysaccharides is improved, and the biscuits are more nutritious; and proteins in the biscuits come from the tremella-pedicel instantly-dissolved powder, the tremella pedicel extract and the low-gluten flour and are relatively low incontent, and the generation of acrylamide substances is reduced greatly on the premise that a Maillard color development reaction and a flavor development reaction are not affected.

Description

technical field [0001] The invention relates to the technical field of biscuits, in particular to a preparation method of white fungus biscuits. Background technique [0002] Tremella pedicles are often used as waste materials or as fertilizers due to their high tissue hardness. Because the white fungus pedicle contains a large amount of functional polysaccharides, polyphenols and proteins, etc., the polysaccharide content is greater than 15%, the polyphenol content is greater than 1%, and it is yellow, containing stable natural yellow pigment, which causes waste of resources as waste treatment. [0003] Because biscuits contain more starch, acrylamide substances are likely to be produced during baking. In the prior art, in order to reduce the use of starch, high-fiber biscuits made of high-fiber raw materials are added, but their taste is poor. [0004] In the patent with the patent publication number CN201510045810.3, a okra nutritional biscuit and its preparation method ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/08
CPCA21D13/06A21D2/08
Inventor 李怡彬汤葆莎陈君琛赖谱富翁敏劼
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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