A single-piece black fungus and a single-piece jade fungus multigrain pancake and its preparation method

Abstract

This invention discloses a single-piece black fungus and single-piece jade fungus multigrain pancake and its preparation method, comprising the following ingredients: 17-19 jin of corn grits, 8.5-10 jin of rice, 0.5-1.5 jin of soybean flour, 1-2 jin of single-piece black fungus, 1-2 jin of single-piece jade fungus, and 0.5-1.5 jin of salt. The preparation method is as follows: Fresh single-piece black fungus and single-piece jade fungus are bubble-washed, high-temperature cooked, frozen, and stored. They are then mixed with cooked rice, soaked corn grits, rice, soybean flour, and salt, and water, stirred evenly, and blended into a pancake batter. The batter is then fermented, and the fermented batter is placed in a pancake machine to produce pancakes. Pancakes made using this method retain multiple nutritional and health-promoting components from single-piece black fungus, single-piece jade fungus, corn, rice, and soybeans. They have a rich flavor, combining the nutritional value of grains and fungi, making them a novel, nutritious, and delicious food that is easy to industrialize.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a single-piece black fungus and single-piece jade fungus multigrain pancake and its preparation method. Background Technology

[0002] Single-piece black fungus is one of my country's famous edible fungi, known for its delicate and soft texture. It has a delicious and refreshing taste, is unique, and rich in nutrients, thus earning the nickname "meat among vegetarians" and being regarded as a "mountain delicacy."

[0003] Single pieces of black fungus are rich in the trace element iron, which helps enhance the body's hematopoietic function and has a good blood-tonifying effect. It also has a significant blood-activating effect, accelerating blood circulation, preventing blood stagnation, and effectively improving problems such as insufficient qi and blood. Single pieces of black fungus contain a large amount of plant alkaloids, active enzymes, and natural colloids. These substances have a catalytic adsorption effect on foreign substances such as fibrous tissue in the body, adsorbing toxins and promoting their rapid excretion. Single pieces of black fungus contain natural polysaccharides, which have anti-cancer effects, preventing cell malignant transformation and clearing carcinogens from the body, reducing harm to health.

[0004] Single-piece jade fungus, a white variant strain of Auricularia auricula-judae, is characterized by its pure white color, translucent appearance, delicious taste, crisp texture, and rich nutritional value. Its effects and benefits are extensive. Single-piece jade fungus enters the spleen meridian, helping to improve spleen and stomach weakness, promote gastrointestinal motility, accelerate food digestion and absorption, and alleviate symptoms of stomach bloating and pain. The rich nutrients in single-piece jade fungus help replenish the body's essential nutrients, achieving the effects of invigorating qi and nourishing blood, and helping to alleviate symptoms of physical weakness. Single-piece jade fungus is rich in dietary fiber and low in fat. Consuming it can increase satiety, help promote gastrointestinal motility, accelerate the excretion of waste products, reduce the accumulation of body fat, and aid in weight loss. Simultaneously, its rich natural colloid properties have certain cosmetic effects. Single-piece jade fungus also has certain effects on resisting pathogenic microbial infections and preventing arteriosclerosis. This is because it contains a large amount of active polysaccharides and vitamin K. Active polysaccharides have antioxidant and immune-regulating effects, while vitamin K can help reduce blood clots.

[0005] Pancakes are a relatively traditional food, made by mixing grains and other ingredients with water and then baking them. As people's living standards continue to improve, they not only want to eat their fill, but also pay attention to comprehensive and balanced nutrition, as well as variety in color, aroma, and taste. Traditional corn pancakes, however, offer limited nutritional value and cannot meet the diverse nutritional and taste requirements of different people. Summary of the Invention

[0006] To address the aforementioned problems, this invention provides a single-piece black fungus and single-piece jade fungus multigrain pancake and its preparation method. This invention utilizes the abundant gelatinous substance in the fruiting bodies of single-piece black fungus and single-piece jade fungus. Frozen fresh black fungus is ground into a paste, which is then combined with grains to create pancakes, noodles, and other food products. These products not only have a good taste and are rich in nutrients, easily absorbed and utilized by the human body, but also possess health benefits. Furthermore, pancakes made with single-piece black fungus and single-piece jade fungus are safe for diabetics to consume. Simultaneously, this invention enriches the variety of food products available on the market.

[0007] This invention is achieved through the following technical solution:

[0008] A method for making multigrain pancakes with single-piece black fungus and single-piece white fungus includes the following steps:

[0009] A. Clean fresh single pieces of black fungus and jade fungus with bubbles until clean, cook at high temperature, then clean with cold water bubbles 2-3 times, drain, and then put into a quick-freezing machine for quick-freezing. After quick-freezing, store in a low-temperature cold storage at -18℃ for later use.

[0010] B. Mix corn grits with rice, add water and steam until cooked. Let it cool naturally after removing it from the pot.

[0011] C. Soak corn grits and rice in water for 12-15 hours;

[0012] D. Take out the single pieces of black fungus and single pieces of jade fungus obtained in step A and thaw them;

[0013] E. Pour the cooked corn grits and rice obtained in step B, the soaked corn grits and rice obtained in step C, the single piece of black fungus and single piece of white fungus obtained in step D, soybean powder, and salt into a bucket, add water and stir well to obtain a mixture.

[0014] F. The mixture is pulped using a water mill to make pancake batter;

[0015] G. Place the pancake batter in an environment of 10~12℃ to ferment for 18~24 hours, producing tiny bubbles;

[0016] H. Place the pancake batter into the hopper of the pancake machine, and process it according to the processing procedure of the pancake machine to produce pancakes. After folding, measuring, cutting and packaging, the finished pancakes are ready.

[0017] Furthermore, it contains the following ingredients: 17-19 jin of corn grits, 8.5-10 jin of rice, 0.5-1.5 jin of soybean flour, 1-2 jin of single pieces of black fungus, 1-2 jin of single pieces of white fungus, and 0.5-1.5 jin of salt.

[0018] Furthermore, in step B, 3.5-4.5 jin of corn grits and 1.5-2.5 jin of rice are steamed with water for 1 hour.

[0019] Furthermore, in step C, the amount of corn grits is 13.5-14.5 jin and the amount of rice is 7-7.5 jin.

[0020] On the other hand, the present invention provides a single-piece black fungus and single-piece jade fungus multigrain pancake made by the above-mentioned method for making single-piece black fungus and single-piece jade fungus multigrain pancakes.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0022] This invention produces pancakes through improvements in formula and preparation method, which retain multiple nutritional and health-promoting components of individual pieces of black fungus, white fungus, corn, rice, and soybeans. The substances contained in individual pieces of black fungus and white fungus make the produced pancakes have a rich taste, combining the nutrition of grains and fungi. Moreover, long-term consumption can invigorate qi and blood, detoxify, beautify and lose weight, prevent thrombosis, promote digestion, inhibit cancer, and enhance immunity. Detailed Implementation

[0023] The present invention will be further described below with reference to the embodiments, but the present invention is not limited thereto.

[0024] Unless otherwise specified, the methods described in the following embodiments are conventional methods, performed in accordance with the techniques or conditions described in the literature in this field or in accordance with the product instructions; the materials and reagents mentioned are commercially available unless otherwise specified.

[0025] Example 1

[0026] This example provides a method for making multigrain pancakes with single-piece black fungus and single-piece white fungus, including the following steps:

[0027] A takes 1 pound of fresh single pieces of black fungus and 1 pound of single pieces of white fungus, washes them in a bubble 2-3 times, cooks them at high temperature, washes them in a cold water bubble 2-3 times, drains them and puts them into a quick-freezing machine for quick-freezing, and then puts them into a low-temperature cold storage at -18℃ for storage until use.

[0028] B. Mix 3.5 catties of corn grits with 1.5 catties of rice, add water and steam for 1 hour until cooked. Let it cool naturally after removing it from the steamer.

[0029] C. Take 13.5 catties of corn grits and 7 catties of rice, add water and soak for 12-15 hours;

[0030] D. Take out the single pieces of black fungus and single pieces of jade fungus obtained in step A and thaw them;

[0031] E. Pour the cooked corn grits and rice obtained in step B, the soaked corn grits and rice obtained in step C, the single pieces of black fungus and single pieces of white fungus obtained in step D, 0.5 catties of soybean flour, and 0.5 catties of salt into a bucket, add water and stir well.

[0032] F. The mixture of corn grits, rice, and double ear fungus obtained in step E is ground into a paste using a water mill to make pancake batter.

[0033] G places the pancake batter in an environment of 10~12℃ to ferment for 18~24 hours, producing tiny bubbles;

[0034] H puts the pancake batter into the hopper of the pancake machine, and follows the processing procedure of the pancake machine to produce pancakes. After folding, measuring, cutting and packaging, the finished pancakes are ready.

[0035] Example 2

[0036] This example provides a method for making multigrain pancakes with single-piece black fungus and single-piece white fungus, including the following steps:

[0037] A takes 2 jin of fresh single pieces of black fungus and 2 jin of single pieces of white fungus, washes them in a bubble 2-3 times, cooks them at high temperature, washes them in a cold water bubble 2-3 times, drains them and puts them into a quick-freezing machine for quick-freezing, and then puts them into a low-temperature cold storage at -18℃ for storage until use.

[0038] B. Mix 4.5 catties of corn grits with 2.5 catties of rice, add water and steam for 1 hour until cooked. Let it cool naturally after removing it from the steamer.

[0039] C. Take 14.5 catties of corn grits and 7.5 catties of rice, add water and soak for 12-15 hours;

[0040] D. Take out the single pieces of black fungus and single pieces of jade fungus obtained in step A and thaw them;

[0041] E. Pour the cooked corn grits and rice obtained in step B, the soaked corn grits and rice obtained in step C, the single piece of black fungus and single piece of white fungus obtained in step D, 1.5 catties of soybean flour, and 1.5 catties of salt into a bucket, add water and stir well.

[0042] F grinds the mixture of corn grits, rice, and oysters obtained in step B into a paste using a water mill to make pancake batter;

[0043] G places the pancake batter in an environment of 10~12℃ to ferment for 18~24 hours, producing tiny bubbles;

[0044] H puts the pancake batter into the hopper of the pancake machine, and follows the processing procedure of the pancake machine to produce pancakes. After folding, measuring, cutting, and packaging, the pancakes are finished products.

[0045] Comparative Example 1

[0046] This embodiment tests the taste and nutritional components of common multigrain pancakes. The common multigrain pancakes on the market are made from corn flour, soybean flour and wheat flour.

[0047] Follow these steps: Take 17 jin of corn flour, 0.5 jin of soybean flour, 1 jin of wheat flour, and 0.5 jin of salt and pour them all into a bucket. Add water and stir well. Grind the mixture in a water mill to make pancake batter. Place the pancake batter in an environment of 10-12℃ to ferment for 18-24 hours until tiny bubbles are produced. Put the pancake batter into the hopper of the pancake machine and process it according to the processing procedure of the pancake machine to make pancakes. After folding, measuring, cutting, and packaging, the finished pancakes are ready.

[0048] Compared with Example 1, the difference is that in Comparative Example 1, single pieces of black fungus and single pieces of white fungus were replaced with wheat flour, reducing the steaming and soaking processes.

[0049] Comparative Analysis of Single-Slice Black Fungus and Single-Slice Jade Fungus Mixed Grain Pancakes with Regular Mixed Grain Pancakes

[0050] The sugar content, salt content, amino acid content, dietary fiber, fat, and trace elements of the pancakes in Examples 1-2 and Comparative Example 1 were analyzed.

[0051] 1. Specific testing methods

[0052] (1) Salt content determination: The method was carried out in accordance with GB5009.42-2016.

[0053] (2) Determination of amino acid content: The method was carried out in accordance with GB5009.124-2016.

[0054] (3) Determination of fat content: Weigh 1g of black fungus and white fungus mixed grain pancakes and place them in a clean paper sleeve. Add a small amount of defatted cotton and add 80ml of petroleum ether to the extraction beaker. Extract the fat from the sample using a Fostercat Soxtec Avanti 2050 automatic fat analyzer. After extraction, remove the extraction beaker and place it in a 100℃ drying oven for 30min. Cool it in a desiccator and weigh it again to calculate the fat content.

[0055] Fat content (%) = 100 × W1 / W2

[0056] W1—Fat weight after extraction and drying;

[0057] W2 — Weight of the sample before soaking.

[0058] (4) Dietary fiber content determination: The method of AOAC991.43 was followed.

[0059] (5) Determination of mineral elements: The method was performed in accordance with GB19644-2010. A standard series of calcium, iron, phosphorus and selenium were selected, and the contents of calcium, iron, phosphorus and selenium were determined.

[0060] (6) Determination of vitamin K1 content: The method was performed according to GB5009.158-2016.

[0061] (7) Determination of carbohydrate content: Refer to GB5009.7.8.9.88 method.

[0062] (8) Protein content determination: Performed according to GB5009.5-2016 method.

[0063] (9) Determination of active polysaccharide content: The method was performed according to T / SFABA 4-2018.

[0064] (10) Taste test: Sensory evaluation method was adopted, focusing on the dimension of delicate and smooth feel. The less oral friction, the more delicate the taste.

[0065] 2. Test Results:

[0066] Table 1: Nutritional Analysis of Single-Piece Black Fungus and Single-Piece Jade Fungus Mixed Grain Pancakes Compared with Regular Mixed Grain Pancakes

[0067] Table 1

[0068]

[0069] Table 2: Trace element content analysis of single-piece black fungus and single-piece jade fungus multigrain pancakes compared with ordinary multigrain pancakes

[0070] Table 2

[0071]

[0072] Table 3: Comparative Analysis of Single-Piece Black Fungus and Single-Piece Jade Fungus Mixed Grain Pancakes with Regular Mixed Grain Pancakes

[0073] Table 3

[0074]

[0075] Tests showed that the salt content of the pancakes in embodiments 1-2 was between 0.8% and 1.2%, and they retained the flavor of individual pieces of black fungus and white fungus, resulting in a unique pancake taste.

[0076] As shown in Table 1, single-piece black fungus and single-piece jade fungus multigrain pancakes are rich in a variety of amino acids, dietary fiber, and trace elements. Protein can provide the energy needed by the human body, and dietary fiber can prevent cardiovascular disease, diabetes, obesity, and other diseases. The various amino acids unique to fungi can ensure sufficient nutrition for the body, maintain the acid-base balance in the body, and also have a calming and sleep-inducing effect. The active polysaccharides contained in single-piece black fungus and single-piece jade fungus have antioxidant and immune-regulating effects, while vitamin K1 can help reduce blood clots and prevent atherosclerosis.

[0077] As can be seen from Table 2, single-piece black fungus and single-piece jade fungus multigrain pancakes are rich in minerals such as iron and selenium. The trace element iron helps to enhance the body's hematopoietic function and can effectively improve problems such as insufficient blood and qi, while selenium can inhibit cancer and enhance immunity.

[0078] As can be seen from Table 3, single-piece black fungus and single-piece jade fungus multigrain pancakes are rich in natural colloids, which makes the pancakes have a delicate texture. The pancakes do not contain sugar additives and are low in fat, making them a staple food with high nutritional value.

[0079] Conclusion: Based on the test results, the multigrain pancake of this invention utilizes the abundant natural colloids contained in the fruiting bodies of single-piece black fungus and single-piece jade fungus. When combined with grains, it is made into pancakes, noodles, and other foods. The resulting product has a good taste, is rich in nutrients, and is easily absorbed and utilized by the human body. Pancakes containing single-piece black fungus and single-piece jade fungus are also safe for diabetics to eat. Furthermore, it has health benefits; long-term consumption can invigorate qi and blood, detoxify, beautify and aid weight loss, prevent thrombosis, promote digestion, inhibit cancer, and enhance immunity. In addition, it enriches the variety of food products on the market, especially multigrain pancakes. The multigrain pancake made with single-piece black fungus and single-piece jade fungus produced by this method is a new type of staple food with high nutritional value.

[0080] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications and substitutions should be covered within the scope of the present invention.

Claims

1. A method for making multigrain pancakes with single-piece black fungus and single-piece white fungus, comprising the following steps: A. Clean fresh single pieces of black fungus and jade fungus by soaking them in water until clean. After cooking at high temperature, clean them again by soaking them in cold water 2-3 times. After draining, put them into a quick-freezing machine for quick-freezing. After quick-freezing, put them into a cold storage for low-temperature storage until use. B. Mix corn grits with rice, add water and steam until cooked. Let it cool naturally after removing it from the pot. C. Soak corn grits and rice in water for 12-15 hours; D. Take out the single pieces of black fungus and single pieces of jade fungus obtained in step A and thaw them; E. Pour the cooked corn grits and rice obtained in step B, the soaked corn grits and rice obtained in step C, the single pieces of black fungus and single pieces of white fungus obtained in step D, soybean powder, and salt into a bucket, add water and stir well to obtain a mixture. F. The mixture is pulped using a water mill to make pancake batter; G. Place the pancake batter in an environment of 10~12℃ to ferment for 18~24 hours, producing tiny bubbles; H. Place the pancake batter into the hopper of the pancake machine, and process it according to the processing procedure of the pancake machine to produce pancakes. After folding, measuring, cutting and packaging, the finished pancakes are ready.

2. The method for making single-piece black fungus and single-piece white fungus multigrain pancakes according to claim 1, characterized in that, It contains the following ingredients: 17-19 jin of corn grits, 8.5-10 jin of rice, 0.5-1.5 jin of soybean flour, 1-2 jin of single pieces of black fungus, 1-2 jin of single pieces of white fungus, and 0.5-1.5 jin of salt.

3. The method for making single-piece black fungus and single-piece white fungus multigrain pancakes according to claim 1, characterized in that, In step B, take 3.5-4.5 jin of corn grits and 1.5-2.5 jin of rice, add water and steam for 1 hour.

4. The method for making single-piece black fungus and single-piece white fungus multigrain pancakes according to claim 1, characterized in that, In step C, the amount of corn grits is 13.5-14.5 jin and the amount of rice is 7-7.5 jin.

5. A pancake made from single-piece black fungus and single-piece jade fungus mixed grain flour, prepared by the method described in any one of claims 1 to 4.

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