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Dietary fiber nutrient biscuit produced by utilizing clitocybe maxima stems and preparation method thereof

A technology of large-cup mushroom stalk and dietary fiber is applied in the field of dietary fiber nutritional biscuits and their preparation, which can solve the problems of unbalanced overall nutrition and the like, and achieve the effects of promoting high-value utilization, improving the nutritional quality of biscuits, and reducing high costs.

Active Publication Date: 2010-02-03
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the main nutritional components of ordinary biscuits are starchy carbohydrates, animal protein (adding eggs or duck eggs), fat, etc., the overall nutrition is not balanced enough, so the current biscuit varieties are developing in the direction of functional and recreational nutritious food
[0004] At present, there is still a blank for the development of biscuit nutritious snack food with high added value of large cup mushroom stalk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The steps of the preparation method of the dietary fiber nutritional crispy biscuits produced by the large cup mushroom stalk of the present invention comprise:

[0032] (1) Using cold powder preparation method: weigh each raw material according to the raw material formula; first mix ammonium bicarbonate and baking soda with water below 30°C in a ratio of 1:4, and dissolve them in water completely; After dissolving in palm oil, pour white sugar, large cup mushroom stalk powder, baking soda and ammonium bicarbonate solution, salt, and the remaining water into the dough mixer and stir evenly; then pour flour and starch into the dough mixer Preparation; the dough is prepared for 5-12 minutes, and the temperature of the dough is controlled at 20-26°C; rest for 10-15 minutes or not, depending on the performance of the dough;

[0033] (2) The prepared dough is repeatedly rolled 2 to 8 times in one direction, and rolled into a dough sheet with a smooth surface and uniform thic...

Embodiment 1

[0047] The cup mushroom dietary fiber nutrition cake is made of the following raw materials through powder adjustment, rolling, molding, and baking. The weight ratio of each component is: 15 parts of cup mushroom stalk powder with a particle size of 0.5-1.0mm, and 100 parts of flour. 20 parts of white sugar, 21 parts of palm oil, 2 parts of ammonium bicarbonate, 1 part of baking soda, 1 part of salt, 0.002 parts of flavoring, 28 parts of water.

[0048] The preparation method of the cup mushroom dietary fiber nutrition cake is as follows:

[0049] According to the above raw material formula, first mix ammonium bicarbonate and baking soda with water below 30°C at a ratio of 1:4, and dissolve them completely in water; Pour flour, baking soda and ammonium bicarbonate solution, salt, and the remaining water into the dough mixer and stir evenly, then pour flour and starch into the dough mixer to prepare the dough. The dough is prepared for 6 to 8 minutes, and the temperature of the...

Embodiment 2

[0055] The cup mushroom dietary fiber nutrition cake is made of the following raw materials through powder adjustment, rolling, molding, and baking. The weight ratio of each component is: 25 parts of cup mushroom stalk powder with a particle size of 0.7-1.5 mm, and 80 parts of flour. 28 parts of white sugar, 10 parts of palm oil, 0.5 parts of ammonium bicarbonate, 0.8 parts of baking soda, 1 part of table salt, 0.003 parts of edible spices, and 31 parts of water.

[0056] The preparation method of the cup mushroom dietary fiber nutrition cake is as follows:

[0057] According to the above raw material formula, first mix ammonium bicarbonate and baking soda with water below 30°C at a ratio of 1:4, and dissolve them completely in water; then mix flour, white sugar, large cup of mushroom stalk powder, baking soda and hydrogen Stir the ammonium solution, salt, and the required remaining water (water temperature 50°C) in the dough mixer; add food flavors and palm oil to prepare the...

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Abstract

The invention provides a dietary fiber nutrient biscuit produced by utilizing clitocybe maxima stems and a preparation method thereof. The dietary fiber nutrient biscuit is prepared by using clitocybemaxima stems and flour as main raw materials and adopting the following steps of adding and mixing white granulated sugar, palm oil, starch, ammonium bicarbonate, sodium bicarbonate, table salt, flavoring agent and water, rolling, standing still, molding, baking, injecting oil, cooling and finishing. The invention improves the protein content of the biscuits by directly utilizing the high-qualityedible fungus protein of the clitocybe maxima stems without adding high-fat and high-cholesterol animal proteins, meets the requirement on upholding the edible fungus protein of consumers at presentand also reduces high cost of the animal proteins. The invention produces the functional nutrient biscuits being rich in dietary fibers, the edible fungus protein and various biological active mineralsubstances by utilizing the characteristics of low price, high dietary fiber and high quality protein content of the clitocybe maxima stems.

Description

technical field [0001] The invention relates to the production technology of food, and more specifically relates to a dietary fiber nutrition biscuit produced by using the stalk of the large cup mushroom and a preparation method thereof. Background technique [0002] Clitocybe maxima, also known as the big cup umbrella, is commonly known as bamboo shoot mushroom, pig stomach mushroom, and big funnel mushroom. It is favored by consumers for its unique flavor and rich nutrition. In recent years, the cultivation area of ​​cup mushrooms has continued to expand. In Zhangzhou City, Fujian Province alone, the cultivation volume of cup mushrooms reached 130 million bags in 2008, with an output of 32,500 tons. However, different from other types of edible fungi, the stipe of the cup mushroom grows in the middle, the length is more than 10cm, the stalk is 1.5-2.5cm thick, and the biomass of the stalk accounts for about 40-50% of the total biomass. Although mushroom stalks also contai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/28A23L1/29A23L1/308A21D13/06A23L31/00A23L33/21
Inventor 陈君琛沈恒胜李怡彬汤葆莎吴俐
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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