CN101028069A - Mushroom biscuit - Google Patents

Abstract

A Champignon cracker is proportionally prepared from wheat flour, champignon, dried yeast, soda, ammonium dicarbonate, edible salt, palm oil, milk extract and granular white sugar through extracting from champignon stipe, concentrating, mixing with others, fermenting twice, shaping, baking and packing.

Description

A kind of mushroom biscuit

Technical field

The invention belongs to a kind of local flavor health biscuit.

Background technology

Edible mushroom not only can be the food that natural nourishing is kept fit, and also have very high medical value for people provide a large amount of vegetable proteins.Can regulate human body metabolism, bring high blood pressure down, reduce cholesterol level, prevention be arranged and treat multiple disease, the effect of promoting longevity.FAO (Food and Agriculture Organization of the United Nation) is exactly " meat or fish one a plain bacterium " to optimal diet every day that people recommend.Mushroom is famous food medicine dual-purpose bacterium, and its aromatic flavour is nutritious, contains 18 seed amino acids, and 7 kinds essential by human body.Contained ergosterol can change vitamin D into, and the effect that strengthens anti-disease of human body and preventing cold is arranged; Lentinan has antitumor action; Adenine and choline can prevent cirrhosis and vascular sclerosis; The tyrosine oxidizing ferment has the effect that brings high blood pressure down; But the double stranded RNA inducing interferon produces, and antivirus action is arranged.Among the people mushroom is used for detoxifcation, beneficial stomach Qi and control the broken blood of wind.In academia, mushroom has the good reputation of " plant queen " especially.

And a kind of breakfast food, its mouthfeel and the favor that conveniently is subjected to consumers in general that biscuit is for everybody to be loved.But lack a kind of health biscuit that incorporates the mushroom composition on the market.

Summary of the invention

For the mushroom local flavor is incorporated biscuit, and it is healthy to allow people obtain when enjoying breakfast, the invention provides a kind of mushroom biscuit.

The technical solution adopted for the present invention to solve the technical problems is: mushroom stems is mixed concentrate after extracting and concentrating with flour, and through fermenting twice, reshaping, baking require packing according to selling at last behind the interpolation auxiliary material.

The invention has the beneficial effects as follows, incorporate the local flavor of mushroom in the biscuit, also with health role to human body.

Specific embodiments

1, the making of mushroom extract.By secondary hot water's lixiviate, cryogenic vacuum is concentrated into 25～30% concentration again with the dried thin mushroom handle.

2 and face.In flour, add the mushroom extract of 1 times of quality, mix.

3,, one time fermentation.Add the dry ferment of flour quality 2.5～3.5%, mix, be placed on temperature and be 28 ℃, relative air humidity and be in 75%～80% the environment 20～30 minutes.

4, secondary fermentation.Add the sodium bicarbonate of flour quality 2%, 1% ammonium hydrogencarbonate, 1.5% salt, 20% palm oil, 10% cream, 40% white granulated sugar, mix, placing temperature is that 28 ℃, relative air humidity are that 75%～80% environment fermented 30～40 minutes.

5, moulding.Dough is depressed into pure cunning, waters mold forming again.

6, baking.The baking initial stage is adjusted to 220 ℃ to the fire in a stove before fuel is added, and the face fire is 220 ℃; Be increased to 220 ℃ to the face fire mid-term, and the fire in a stove before fuel is added is reduced to 220 ℃ gradually; Final stage is all reduced to 200 ℃ to the fire in a stove before fuel is added and face fire.Toasted about 10 minutes; Be golden yellow to biscuit.

7, packing.Require packing according to selling.

Claims (1)

1, a kind of mushroom biscuit is characterized in that: this mushroom biscuit is made up of 45～50% flour, 12～15% mushrooms, 1.35～1.5% dry ferments, 0.9～1% sodium bicarbonate, 0.45～0.5% ammonium hydrogencarbonate, 0.6～0.7% salt, 9～10% palm oils, 4.5～5% creams, 18～20% white granulated sugars.