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Mushroom stem biscuit

A technology of mushroom handle and biscuit, applied in the field of biscuit

Inactive Publication Date: 2008-10-22
SHANGHAI FISHERIES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a mushroom handle biscuit to solve the shortcomings of existing biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Mushroom handle biscuits, the following raw materials in parts by weight: 40g of mushroom handle solution, 40g of flour, 0.5g of baking soda, 0.3g of ammonium bicarbonate, 1g of dry yeast, 0.5g of table salt, 8g of vegetable oil, 4g of creamer, and 15g of sugar. Made by the following process:

[0064] 1. Preparation of mushroom shank solution

[0065] Take 10g of dried shiitake mushroom stalks, add 50g of water to decoct, boil for 5 minutes, then cool to 40°C. Add hydrochloric acid to adjust its pH value to 4-5, then add 0.01 g of cellulase, enzymatically hydrolyze for 2 hours, filter and discard the filter residue, and heat to above 100°C to sterilize to obtain the mushroom stalk solution;

[0066] 2. Dough mixing and fermentation

[0067] First add dry yeast into warm water, stir for 2-3 minutes, and place it in an environment with a temperature of 28°C and a relative air humidity of 75-80% for later use; add the mushroom stalk solution to the weighed flour, and add...

Embodiment 2

[0074] Mushroom handle biscuits, the following raw materials in parts by weight: 50g of mushroom handle solution, 50g of flour, 1g of baking soda, 0.5g of bicarbonate, 1.5g of dry yeast, 0.8g of salt, 10g of vegetable oil, 5g of creamer, 20g of sugar,

Embodiment 3

[0076] Mushroom handle biscuits, the following raw materials in parts by weight: 60g of mushroom handle solution, 60g of flour, 1.5g of baking soda, 0.8g of ammonium bicarbonate, 2g of dry yeast, 1g of salt, 12g of vegetable oil, 6g of creamer, 25g of sugar,

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Abstract

The invention discloses a mushroom stem biscuit, which is characterized in that the mushroom stem biscuit is prepared by adopting the following raw materials by weight portions: mushroom stem solution, flour, sodium bicarbonate, ammonium bicarbonate, dry yeast, salt, vegetable oil, nondairy creamer and sugar; the preparation method is as follows: first, the dry mushroom stems are taken and decocted by the weight portions after adding water; after the obtained mixture is cooled, hydrogenchloride is added in the mixture to adjust the pH value of the mixture, and then cellulase is added in to carry out enzymatic hydrolysis; then the mixture is filtered and residue is thrown away, then the mushroom stem solution is obtained by heating the filtered solution to the temperature above 100 DEG C and sterilizing; then the mushroom stem solution is added in the weighed flour, and water and yeast solution are added in to knead a dough and perform a fermentation; the weighed vegetable oil, sugar, nondairy creamer and salt are added in the fermented dough, and finally the weighed sodium bicarbonate and ammonium bicarbonate are added in to implement a secondary fermentation after a complete stirring; then the dough is rolled, formed and baked to obtain the biscuit. The mushroom stem biscuit utilizes the mushroom stems as the main raw materials to lead biscuits to have the advantages that the mushroom stems are processed to convert the cellulose into the dietary fiber and make use of the advantages of the dietary fiber to produce the health-care biscuits which are beneficial to the human bodies.

Description

technical field [0001] The invention relates to a biscuit, in particular to a mushroom handle biscuit. Background technique [0002] Over the past 20 years of reform and opening up, my country's biscuit industry has developed steadily and rapidly. Since 1985, dozens of advanced biscuit production lines have been introduced across the country, joint ventures have emerged vigorously, and the production capacity of biscuit products in China has been greatly improved, reaching 1.2 million tons in 2001. Danone of France, Nabisco of the United States, Qibao of the United Kingdom and Master Kong of Taiwan and other well-known foreign and Taiwan brands have rushed to the Chinese market. At the same time, crisp biscuits, tough biscuits, soda crackers, sandwich biscuits, cookies A wide variety of biscuit products such as biscuits and crackers has made the biscuit market unprecedentedly prosperous. [0003] Statistics show that in recent years, the consumption of food in the world ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/08A23L1/164A23L1/28A23L1/29A23L1/308A23L7/135A23L31/00A23L33/24
Inventor 吴瑶罗洪浩李源田京利
Owner SHANGHAI FISHERIES UNIV
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