CN112205443A - Agaric biscuits and making method thereof - Google Patents
Agaric biscuits and making method thereof Download PDFInfo
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- CN112205443A CN112205443A CN202011092137.6A CN202011092137A CN112205443A CN 112205443 A CN112205443 A CN 112205443A CN 202011092137 A CN202011092137 A CN 202011092137A CN 112205443 A CN112205443 A CN 112205443A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 7
- 241000233866 Fungi Species 0.000 claims abstract description 25
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 23
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 18
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 229920001353 Dextrin Polymers 0.000 claims abstract description 12
- 239000004375 Dextrin Substances 0.000 claims abstract description 12
- 235000019425 dextrin Nutrition 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 241000221377 Auricularia Species 0.000 claims abstract description 11
- 210000002421 cell wall Anatomy 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 claims description 20
- 235000013311 vegetables Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000134552 Plantago ovata Species 0.000 claims description 5
- 235000003421 Plantago ovata Nutrition 0.000 claims description 5
- 244000300264 Spinacia oleracea Species 0.000 claims description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- 241001107116 Castanospermum australe Species 0.000 claims description 3
- 235000021279 black bean Nutrition 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims 4
- 239000008274 jelly Substances 0.000 claims 4
- 239000009223 Psyllium Substances 0.000 claims 1
- 229940070687 psyllium Drugs 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 6
- 235000012054 meals Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 230000037208 balanced nutrition Effects 0.000 abstract description 2
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 244000141359 Malus pumila Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920001231 Polysaccharide peptide Polymers 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 108010022457 polysaccharide peptide Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses an agaric biscuit which comprises agaric, wheat flour, hericium erinaceus, fructo-oligosaccharide, resistant dextrin, eggs, edible vegetable oil and edible salt. The invention also provides a method for making the biscuit, which comprises the following steps: (1) breaking cell wall of Auricularia and other raw materials, and pulverizing; (2) putting water and fructo-oligosaccharide into a dough mixer; (3) adding egg, edible vegetable oil and edible salt; (4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing; (5) adding wheat flour, broken Hericium erinaceus, and resistant dextrin, stirring, and kneading; (6) putting the kneaded dough into a biscuit forming machine, and demolding and forming; (7) and (4) baking the biscuit formed in the step (6). The edible fungus weight-reducing meal replacement beverage has the advantages that the edible fungus nutrient substances are reserved, the balanced nutrition matching is easier to absorb by a human body, the edible fungus weight-reducing meal replacement beverage is convenient to eat and carry, the weight-reducing meal replacement effect can be achieved, and a wider consumer group is met.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to an agaric biscuit and a making method thereof.
Background
The types of the agaric products in the current market are too single. The dried edible fungus is mainly used, the quality of the edible fungus is difficult to control, the edible fungus in the current market is mainly eaten directly, and the main defects are that the taste is single and the eating mode is inconvenient to carry. Auricularia mainly contains Auricularia polysaccharide with effects of resisting platelet aggregation activity and blood coagulation, Auricularia melanin is a polysaccharide peptide, has physiological activity of enhancing organism immunity, can enrich Auricularia deep-processed food, fully reserve nutrition components thereof, and expand application of Auricularia, and is a problem that is always discussed by technical personnel in the field.
Disclosure of Invention
The invention discloses an edible fungus biscuit and a making method thereof, aiming at solving the problems that edible fungus foods in the prior art are single in type and inconvenient to carry, and achieving the purpose of deeply processing edible fungus to obtain the biscuit which fully retains the nutritional ingredients of the edible fungus, is beneficial to human body absorption and is convenient to carry, increases the additional value of the edible fungus, makes nutritional and meal replacement foods which are popular with young people at present and are used for daily nutritional supplement, and widens the application field of the edible fungus.
In order to achieve the purpose, the technical scheme disclosed by the invention is as follows: the invention provides an agaric biscuit which comprises, by weight, 7-15 parts of agaric, 30-40 parts of wheat flour, 5-10 parts of hericium erinaceus, 5-15 parts of fructo-oligosaccharide, 10-20 parts of resistant dextrin, 5-10 parts of eggs, 15-20 parts of edible vegetable oil and 0.5-1 part of edible salt.
Further, the raw material also comprises skimmed milk powder, and the weight portion of the skimmed milk powder is
Furthermore, the raw materials also comprise vegetables, and the total weight parts of the vegetables.
Preferably, the vegetables comprise 1 part of spinach, 2 parts of pumpkin and 2 parts of carrot in parts by weight
Furthermore, the raw materials also comprise beans, and the total weight parts of the beans are counted.
Preferably, the legumes include black beans.
Further, the raw material comprises dietary fiber, and the total weight part of the dietary fiber is 7 parts
Preferably, the dietary fiber Plantago ovata seed husk, the soybean dietary fiber and the corn dietary fiber are prepared from the following raw materials in parts by weight of 3 parts of Plantago ovata seed husk, 1 part of soybean dietary fiber and 3 parts of corn dietary fiber,
further, the raw material also comprises 1 part of fruit by weight
Preferably, the fruit comprises apple.
In the formula of the biscuit, the skimmed milk powder, vegetables, beans, fruits and dietary fibers are added, so that the nutrient components can be further added, the taste is rich, the intestinal peristalsis can be promoted, the satiety effect is realized, and the wider consumption group is met.
The invention also provides a method for preparing the agaric biscuits, which comprises the following steps:
(1) breaking cell wall of Auricularia, Hericium Erinaceus, vegetables, beans, and fruits, and pulverizing;
(2) putting water and fructo-oligosaccharide into a dough mixer, mixing and stirring fully until the fructo-oligosaccharide and the water are completely dissolved;
(3) adding egg, edible vegetable oil and edible salt after the fructo-oligosaccharide and water are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min; so that the agaric fully absorbs water to swell;
(5) adding wheat flour, the broken hericium erinaceus and the resistant dextrin into the material prepared in the step (4), stirring and mixing the mixture, and kneading the mixture by a dough mixer;
(6) putting the dough obtained in the step (5) into a biscuit forming machine, and demolding and forming;
(7) and (4) baking the biscuit formed in the step (6) at 195 ℃ for 12 min.
In summary, the beneficial effects of the invention include: by adopting the edible fungus wall breaking technology, the edible fungus is crushed while the nutrient substances of the edible fungus are kept, the biscuit is made of natural food materials such as wheat flour and hericium erinaceus, the edible fungus polysaccharide and the edible fungus melanin are kept, and fructo-oligosaccharide is added, so that the compound edible fungus biscuit has the proliferation effect on intestinal beneficial bacteria and is suitable for people with diabetes mellitus. The reasonable dietary fiber structure of the biscuit technology, balanced nutrition collocation, easy absorption by human body, convenient eating and carrying, and the function of losing weight and replacing meal, thereby satisfying wider consumer groups.
Detailed Description
The present invention is described in further detail below with reference to specific examples. The operation of the present invention is prior art without specific mention.
The first embodiment is as follows: the invention provides an agaric biscuit which comprises, by weight, 7 parts of agaric, 30 parts of wheat flour, 5 parts of hericium erinaceus, 5 parts of fructo-oligosaccharide, 10 parts of resistant dextrin, 5 parts of eggs, 15 parts of edible vegetable oil and 0.5 part of edible salt.
Further, the raw material also comprises 1 part of skimmed milk powder by weight
Furthermore, the raw materials also comprise vegetables, and the total weight parts of the vegetables. The vegetables comprise 1 part of spinach, 1 part of pumpkin and 1 part of carrot by weight
The preparation method of the biscuit comprises (1) breaking cell wall of Auricularia, Hericium Erinaceus, vegetables, beans, and fruits, and pulverizing; preferably, the wall breaking fineness is 500 meshes, and the nutrient substances are easier to absorb by a human body;
(2) putting water and fructo-oligosaccharide into a dough mixer, mixing and stirring fully until the fructo-oligosaccharide and the water are completely dissolved;
(3) adding egg, edible vegetable oil and edible salt after the fructo-oligosaccharide and water are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour, the broken hericium erinaceus and the resistant dextrin into the material prepared in the step (4), stirring and mixing the mixture, and kneading the mixture by a dough mixer;
(6) putting the dough obtained in the step (5) into a biscuit forming machine, and demolding and forming;
(7) and (4) baking the biscuit formed in the step (6) at 195 ℃ for 12 min. After the biscuit is made, the inner package and the outer package are processed by adopting the prior art, and the biscuit can be subpackaged into a commercially available finished product after aseptic operation.
Example two: the invention provides an agaric biscuit which comprises, by weight, 15 parts of agaric, 40 parts of wheat flour, 10 parts of hericium erinaceus, 15 parts of fructo-oligosaccharide, 20 parts of resistant dextrin, 10 parts of eggs, 20 parts of edible vegetable oil and 1 part of edible salt.
Further, the raw material also comprises 1 part of skimmed milk powder by weight
Furthermore, the raw materials also comprise vegetables, and the total weight parts of the vegetables. The vegetables comprise 1 part of spinach, 1 part of pumpkin and 1 part of carrot by weight
Furthermore, the raw materials also comprise beans, and the total weight part of the beans is 2 parts. The beans are black beans.
The preparation method of the biscuit comprises (1) breaking cell wall of Auricularia, Hericium Erinaceus, vegetables, beans, and fruits, and pulverizing; preferably, the wall breaking fineness is 500 meshes, and the nutrient substances are easier to absorb by a human body;
(2) putting water and fructo-oligosaccharide into a dough mixer, mixing and stirring fully until the fructo-oligosaccharide and the water are completely dissolved;
(3) adding egg, edible vegetable oil and edible salt after the fructo-oligosaccharide and water are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour, the broken hericium erinaceus and the resistant dextrin into the material prepared in the step (4), stirring and mixing the mixture, and kneading the mixture by a dough mixer;
(6) putting the dough obtained in the step (5) into a biscuit forming machine, and demolding and forming;
(7) and (4) baking the biscuit formed in the step (6) at 195 ℃ for 12 min. After the biscuit is made, the inner package and the outer package are processed by adopting the prior art, and the biscuit can be subpackaged into a commercially available finished product after aseptic operation.
Example three: the invention provides an agaric biscuit which comprises, by weight, 10 parts of agaric, 35 parts of wheat flour, 7 parts of hericium erinaceus, 10 parts of fructo-oligosaccharide, 15 parts of resistant dextrin, 7 parts of eggs, 17 parts of edible vegetable oil and 0.8 part of edible salt.
Further, the raw material also comprises 1 part of skimmed milk powder by weight
Furthermore, the raw materials also comprise dietary fibers, wherein the total weight part of the dietary fibers is 6 parts of Plantago ovata shell, soybean dietary fibers and corn dietary fibers, the weight parts of the raw materials are 2 parts of Plantago ovata shell, 2 parts of soybean dietary fibers and 2 parts of corn dietary fibers, and the raw materials also comprise fruits, the total weight part of the fruits is 1 part, and the fruits are apples for example.
The preparation method of the biscuit comprises (1) breaking cell wall of Auricularia, Hericium Erinaceus, vegetables, beans, and fruits, and pulverizing; preferably, the wall breaking fineness is 500 meshes, and the nutrient substances are easier to absorb by a human body;
(2) putting water and fructo-oligosaccharide into a dough mixer, mixing and stirring fully until the fructo-oligosaccharide and the water are completely dissolved;
(3) adding egg, edible vegetable oil and edible salt after the fructo-oligosaccharide and water are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour, the broken hericium erinaceus and the resistant dextrin into the material prepared in the step (4), stirring and mixing the mixture, and kneading the mixture by a dough mixer;
(6) putting the dough obtained in the step (5) into a biscuit forming machine, and demolding and forming;
(7) and (4) baking the biscuit formed in the step (6) at 195 ℃ for 12 min. After the biscuit is made, the inner package and the outer package are processed by adopting the prior art, and the biscuit can be subpackaged into a commercially available finished product after aseptic operation.
1. The ingredient comparison tests, which can be described in the following table, show that the effect of the ingredients not according to the invention is worse than that of the invention,
2. the contents of the nutrient components in the biscuits prepared in the first to third embodiments of the invention are used for showing that the nutrient components are not lost
Example one nutrient composition is as follows
Nutrient composition table
Example two nutritional ingredients are as follows
Nutrient composition table
Example three nutritional ingredients are as follows
Nutrient composition table
Nutritional composition for patent application
Nutrient composition table
3. Statistics can be used to show that the taste of the biscuit is popular or is slightly different from the taste of the biscuit at present, and the taste cannot be damaged even if the edible fungus is added, for example, 100 people are found to have blind tests. . .
Sensory evaluation analysis Table ()
And (3) filling the form date: __ year-month-day age 15-25 □ 25-40 □ 40 and above □
PS. check at □/space. Attached: seven day cycle evaluation analysis table.
To perform improved analysis of the product. And (3) formulating a survey analysis table, and obtaining a conclusion through statistics of the analysis table: the patent application has a formula with a score of up to 90 points for each aspect of the formulation and other protocols are still in need of improvement.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (11)
1. The agaric biscuit is characterized by comprising, by weight, 7-15 parts of agaric, 30-40 parts of wheat flour, 5-10 parts of hericium erinaceus, 5-15 parts of fructo-oligosaccharide, 10-20 parts of resistant dextrin, 5-10 parts of eggs, 15-20 parts of edible vegetable oil and 0.5-1 part of edible salt.
2. The agaric biscuit of claim 1, wherein the raw material further comprises skimmed milk powder, and the skimmed milk powder is 2 parts by weight.
3. The agaric biscuit of claim 1, wherein the raw materials further comprise vegetables, and the vegetables are 5 parts by weight of the total weight of the vegetables.
4. The black fungus biscuit of claim 3, wherein the vegetables comprise spinach, pumpkin and carrot, wherein the spinach comprises 1 part, the pumpkin comprises 2 parts and the carrot comprises 2 parts.
5. The agaric biscuit of claim 1, wherein the raw material further comprises beans, and the beans are 2 parts by weight.
6. The jelly fungus biscuit of claim 5, wherein the beans comprise black beans.
7. The jelly fungus biscuit of claim 1, wherein the raw materials comprise dietary fiber, and the total weight part of the dietary fiber is 10 parts.
8. The agaric biscuit of claim 7, wherein the dietary fiber psyllium husk, soybean dietary fiber and corn dietary fiber are prepared from the following raw materials in parts by weight.
9. The jelly fungus biscuit of claim 1, wherein the raw material further comprises 1 part by weight of fruit.
10. The jelly fungus biscuit of claim 9, wherein the fruit comprises an apple.
11. A method for making the black fungus biscuit of any one of claims 1 to 10, comprising the steps of:
(1) breaking cell wall of Auricularia, Hericium Erinaceus, vegetables, beans, and fruits, and pulverizing;
(2) putting water (the addition amount of the water is 6-10 parts) and the fructo-oligosaccharide into a dough mixer, and fully mixing and stirring until the fructo-oligosaccharide and the water are completely dissolved;
(3) adding egg, edible vegetable oil and edible salt after the fructo-oligosaccharide and water are completely dissolved;
(4) putting the wall-broken agaric powder into the mixed solution obtained in the step (3), uniformly stirring, and standing for at least 15 min;
(5) adding wheat flour, the broken hericium erinaceus and the resistant dextrin into the material prepared in the step (4), stirring and mixing the mixture, and kneading the mixture by a dough mixer;
(6) putting the dough obtained in the step (5) into a biscuit forming machine, and demolding and forming;
(7) and (4) baking the biscuit formed in the step (6) at 195 ℃ for 12 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011092137.6A CN112205443A (en) | 2020-10-13 | 2020-10-13 | Agaric biscuits and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011092137.6A CN112205443A (en) | 2020-10-13 | 2020-10-13 | Agaric biscuits and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112205443A true CN112205443A (en) | 2021-01-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011092137.6A Pending CN112205443A (en) | 2020-10-13 | 2020-10-13 | Agaric biscuits and making method thereof |
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| CN109105432A (en) * | 2018-10-18 | 2019-01-01 | 宁夏金博乐食品科技有限公司 | A kind of high dietary-fiber low sugar wafer and preparation method thereof |
| CN111418629A (en) * | 2020-04-14 | 2020-07-17 | 延边大学 | High-dietary-fiber germinated quinoa biscuit and preparation method thereof |
| CN111657321A (en) * | 2020-06-08 | 2020-09-15 | 吉林省长白山悦草园健康食品开发有限公司 | Auricularia auricula-rose cake and making method thereof |
| CN111657322A (en) * | 2020-06-08 | 2020-09-15 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric and purple perilla mooncake and making method thereof |
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| CN104920537A (en) * | 2014-12-02 | 2015-09-23 | 安庆市凯达生物科技发展有限责任公司 | Meal replacement biscuits for weight reduction and a preparation method thereof |
| CN109105432A (en) * | 2018-10-18 | 2019-01-01 | 宁夏金博乐食品科技有限公司 | A kind of high dietary-fiber low sugar wafer and preparation method thereof |
| CN111418629A (en) * | 2020-04-14 | 2020-07-17 | 延边大学 | High-dietary-fiber germinated quinoa biscuit and preparation method thereof |
| CN111657321A (en) * | 2020-06-08 | 2020-09-15 | 吉林省长白山悦草园健康食品开发有限公司 | Auricularia auricula-rose cake and making method thereof |
| CN111657322A (en) * | 2020-06-08 | 2020-09-15 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric and purple perilla mooncake and making method thereof |
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