Chocolate agaricus bisporus crisp biscuit and making method thereof

A technology for crispiness and production method of Agaricus bisporus, which is applied in the directions of baked food with modified ingredients, baking, and dough processing, can solve the problems such as browning of Agaricus bisporus, poor product color, reduced product nutritional value, etc., and achieves alleviation of browning. , the effect of improving color, improving production safety and the economic value of commodities

Pending Publication Date: 2022-01-14
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the following problems in the prior art: the browning of Agaricus bisporus during the drying process not only makes the color of the product poor, but also reduces the nutritional value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) selection of weight ratio is ascorbic acid 0.05%, L-cysteine ​​0.02%, sodium hexametaphosphate 0.05%, calcium chloride 0.06% mixes and obtains the color protecting solution;

[0029] (2) Choose fresh and undamaged Agaricus bisporus stalks and cut them into 0.4-0.5mm thin slices. Soak the thin slices of mushroom stalks in the color protection solution for 10 minutes, then take out the water, rinse and drain, soak each 50g mushroom slices in 200mL color protection solution ;

[0030] (3) Place the drained mushroom stalk slices in an oven at 40°C, raise the temperature by 5°C every half an hour, and when it reaches 60°C, it is stable until the mushroom slices are dried, cooled to room temperature, crushed and ground into powder, and then passed through 100 mesh After sieving, obtain Agaricus bisporus powder for subsequent use;

[0031] (4) Weigh 10 g of vegetable butter and soften at room temperature, add 36 g of soybean vegetable oil and 20 g of soft white sugar, ful...

Embodiment 2

[0035] (1) selection of weight ratio is ascorbic acid 0.05%, L-cysteine ​​0.02%, sodium hexametaphosphate 0.05%, calcium chloride 0.06% mixes and obtains the color protecting solution;

[0036] (2) Choose fresh and undamaged Agaricus bisporus stalks and cut them into 0.4-0.5mm thin slices. Soak the thin slices of mushroom stalks in the color protection solution for 10 minutes, then take out the water, rinse and drain, soak each 50g mushroom slices in 200mL color protection solution ;

[0037] (3) Place the drained mushroom stalk slices in an oven at 40°C, raise the temperature by 5°C every half an hour, and when it reaches 60°C, it is stable until the mushroom slices are dried, cooled to room temperature, crushed and ground into powder, and then passed through 100 mesh After sieving, obtain Agaricus bisporus powder for subsequent use;

[0038] (4) Weigh 10g of vegetable butter and soften at room temperature, add 40g of soybean vegetable oil, 25g of soft white sugar, fully sti...

Embodiment 3

[0042] (1) selection of weight ratio is ascorbic acid 0.05%, L-cysteine ​​0.02%, sodium hexametaphosphate 0.05%, calcium chloride 0.06% mixes and obtains the color protecting solution;

[0043] (2) Choose fresh and undamaged Agaricus bisporus stalks and cut them into 0.4-0.5mm thin slices. Soak the thin slices of mushroom stalks in the color protection solution for 10 minutes, then take out the water, rinse and drain, soak each 50g mushroom slices in 200mL color protection solution ;

[0044] (3) Place the drained mushroom stalk slices in an oven at 40°C, raise the temperature by 5°C every half an hour, and when it reaches 60°C, it is stable until the mushroom slices are dried, cooled to room temperature, crushed and ground into powder, and then passed through 100 mesh After sieving, obtain Agaricus bisporus powder for subsequent use;

[0045] (4) Weigh 10 g of vegetable butter and soften at room temperature, add 46 g of soybean vegetable oil and 30 g of soft white sugar, and...

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PUM

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Abstract

The invention relates to the field of biscuit making, and particularly relates to a chocolate agaricus bisporus crisp biscuit and a making method thereof. The chocolate agaricus bisporus crisp biscuit comprises 100g of low-gluten flour, 2-10g of agaricus bisporus stem powder, 36-46g of soybean vegetable oil, 20-30g of soft sugar, 20-30g of cocoa butter replacer chocolate beans and auxiliary materials. The making method comprises the steps that agaricus bisporus stems are selected and cut into slices of 0.4-0.5mm; the agaricus bisporus stem slices are soaked in color protection liquid for 10min, then fished out, rinsed with clear water and drained off; the agaricus bisporus stem slices are placed in a drying oven of 40 DEG C, the temperature is increased by 5 DEG C every half an hour, and the agaricus bisporus stem slices are stabilized when the temperature reaches 60 DEG C till the agaricus bisporus stem slices are dried; the agaricus bisporus stem slices dried in the fourth step are cooled to room temperature, and agaricus bisporus powder is obtained through smashing and grinding. According to the chocolate agaricus bisporus crisp biscuit and the making method thereof, the agaricus bisporus stems are subjected to non-sulfur color protection treatment before drying, browning of the agaricus bisporus stems in the drying process is effectively relieved, the color and luster of the product are improved, and the safety production and commodity economic value of the agaricus bisporus stems in subsequent product processing are improved; in addition, the current situations that agaricus bisporus health food products are single and lack of taste are solved, and a new way for agaricus bisporus resource utilization in China is opened up.

Description

technical field [0001] The invention relates to the field of biscuit preparation, in particular to chocolate bisporus crispy biscuits and a preparation method thereof. Background technique [0002] Agaricus bisporus is soft in texture and delicious in taste. It is a natural health food with high protein content, low fat and low calories. It is also rich in polysaccharides, mineral elements, nucleotides, crude fiber, etc. Agaricus bisporus contains mushroom polysaccharides and Isoprotein has anti-cancer effects; the maltase contained in it helps the intestines to digest and absorb food; the tyrosinase contained in it has the effect of lowering blood pressure; at the same time, Agaricus bisporus has the functions of invigorating the spleen and appetizing, regulating qi and reducing phlegm, and can also enhance Human immunity. [0003] The existing patent document CN 108812764 A provides a compound bisporus bisporus biscuit and its preparation method. Bisporus bisporus and cut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A23L31/00A23L5/41
CPCA21D13/06A21D2/36A23L31/00A23L5/41A23V2002/00A23V2200/048A23V2250/708A23V2250/0616
Inventor 汪月赵保堂李倩兰何其霖张晓萌杨斯媛马莉
Owner GANSU AGRI UNIV
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