Biscuit and making method thereof

A technology of biscuits and shiitake mushrooms, which is applied in the field of biscuits, can solve the problems of insufficient flavor, unsustainable flavor, and difficult to meet the nutritional needs of biscuits, and achieve the effect of full aroma, long aftertaste, and not easy to break

Pending Publication Date: 2022-01-21
THE FIRST AFFILIATED HOSPITAL OF MEDICAL COLLEGE OF XIAN JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing biscuits mainly rely on the existing seasonings or flavors and fragrances in the market to adjust the overall flavor of the product, but the natural flavor products on the market have the defect of insufficient flavor, while the products with strong flavors often add artificial flavors and fragrances. The flavor is difficult to last, and on the other hand, it is difficult to meet the nutritional needs of biscuits

Method used

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  • Biscuit and making method thereof
  • Biscuit and making method thereof
  • Biscuit and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] The present embodiment provides a kind of biscuit, and its raw material is as follows: 20 parts of mushroom crude fiber, 1.5 parts of liquid inulin, 0.75 part of psyllium seed powder, 4 parts of microcrystalline cellulose, 15 parts of coconut oil, 2 parts of γ- Linolenic acid oil, 15 parts of egg powder, 16.8 parts of hydrolyzed soybean protein powder, 21.4 parts of whey protein powder, 0.5 parts of baking powder, 0.55 parts of baking soda and 2.5 parts of mushroom juice.

[0081] Among them, the crude fiber of Lentinus edodes is obtained by mixing the fruit body powder of Lentinus edodes, water and high-temperature amylase, enzymatically hydrolyzing for the first time at 65° C. and pH 6 for 30 minutes, and then inactivating the enzyme. Wherein, the dosage ratio of mushroom fruiting body powder and water is 1g:30g, and the addition amount of high-temperature amylase is 0.5% of the total weight of mushroom fruiting body powder and water. Pass the first enzymolysis soluti...

Embodiment 2

[0086] The difference between this embodiment and embodiment 1 is:

[0087] The raw materials are as follows: 25 parts of shiitake mushroom crude fiber, 2.5 parts of liquid inulin, 0.75 parts of psyllium seed powder, 5 parts of microcrystalline cellulose, 17 parts of coconut oil, 2 parts of gamma-linolenic acid oil, 8.5 parts of egg powder , 12 parts of hydrolyzed soy protein powder, 23.7 parts of whey protein powder, 0.5 parts of baking powder, 0.55 parts of baking soda and 2.5 parts of mushroom juice.

Embodiment 3

[0089] The difference between this embodiment and embodiment 1 is:

[0090] The raw materials are as follows: 27 parts of shiitake mushroom crude fiber, 4 parts of liquid inulin, 0.45 parts of psyllium seed powder, 6 parts of microcrystalline cellulose, 22 parts of coconut oil, 2 parts of gamma-linolenic acid oil, 10 parts of egg powder , 13 parts of hydrolyzed soy protein powder, 12 parts of whey protein powder, 0.5 parts of baking powder, 0.55 parts of baking soda and 3 parts of mushroom juice.

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Abstract

The invention discloses a biscuit and a making method thereof, and belongs to the technical field of biscuits. The biscuit is made from 20-30 parts of shiitake mushroom crude fibers, 1-7 parts of liquid inulin, 0.4-0.8 part of psyllium seed powder, 3.5-7.5 parts of microcrystalline cellulose, 12-25 parts of coconut oil, 1-3.5 parts of gamma-linolenic acid grease, 8-18 parts of egg powder, 6-18 parts of hydrolyzed soybean protein powder, 10-25 parts of whey protein powder, 0.4-0.5 part of baking powder, 0.45-0.65 part of baking soda and 1-5 parts of shiitake mushroom juice. The making method comprises the steps that dough obtained by mixing the making raw materials according to the proportion is rolled into a preset shape, and baking is conducted. No starch is added into the raw materials, the biscuit is suitable for being eaten by low-sugar people, and the biscuit obtained through the method is rich in fragrance, full and lasting in flavor, flexible in tissue, high in protein and polysaccharide substance content and high in nutritive value.

Description

technical field [0001] The invention relates to the technical field of biscuits, in particular to a biscuit and a manufacturing method thereof. Background technique [0002] Existing biscuits mainly rely on the existing seasonings or flavors and fragrances in the market to adjust the overall flavor of the product, but the natural flavor products on the market have the defect of insufficient flavor, while the products with strong flavors often add artificial flavors and fragrances. The flavor is difficult to last, and on the other hand, it is difficult to meet the nutritional needs of biscuits. [0003] In view of this, the present invention is proposed. Contents of the invention [0004] One of the objectives of the present invention is to provide a biscuit with rich aroma, full and lasting flavor, flexible texture, rich in protein and polysaccharides, and high nutritional value. [0005] The second object of the present invention is to provide a method for making the ab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D2/18A21D13/06
CPCA21D13/04A21D2/181A21D13/06
Inventor 李卫敏钱英杨立琛徐小琴张成文张斌
Owner THE FIRST AFFILIATED HOSPITAL OF MEDICAL COLLEGE OF XIAN JIAOTONG UNIV
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