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Tricholoma giganteum biscuit and making method thereof

A technology of giant mushrooms and biscuits, which is applied in the field of food processing and production, can solve the problems of single nutritional components, impact on health, and low added value of products, and achieve the effects of simple preparation process, prevention and treatment of coronary heart disease, and strong fragrance

Inactive Publication Date: 2013-04-24
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Biscuits are mainly composed of carbohydrates, cream and some seasonings. The ingredients are simple and can only satisfy one’s full appetite. The nutritional content is relatively small
And eating too much carbohydrates will make people fat and affect their health
[0004] At present, the raw materials of biscuits on the market are mainly wheat flour. Most of the nutritional components of wheat exist in the bran, which will be lost during processing, and the nutritional components are single.
In addition, giant tricholoma is mainly sold fresh and dry, and it is in the initial processing stage, and the added value of the product is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Wash the giant tricholoma, dry in an oven at 45°C, grind it into powder with a pulverizer, and pass through a 60-mesh sieve to obtain giant tricholoma powder;

[0022] (2) Beat 34g of sucrose into fine powder, add it to 25.6g of pre-softened butter, stir until there are no grains, mix in 0.5g of salt and 1g of baking powder; break up a 65g egg, and divide it twice Add, stir until uniform paste, stirring time is 5min, get butter paste;

[0023] (3) Mix 100g of low-gluten flour, 7g of milk powder and 6g of giant mushroom powder evenly, pass through a 60-mesh sieve, then add to the butter paste, mix well to obtain a dough, and roll and knead repeatedly for 10 minutes until the surface of the dough is smooth;

[0024] (4) Divide the dough, press it into discs with a thickness of 1cm and a diameter of 4cm, and place them in an oiled baking tray;

[0025] (5) Preheat the oven at 180°C for 3 minutes, then bake the biscuits until golden brown; keep the temperature at 180°C...

Embodiment 2

[0030] (1) Wash the giant tricholoma, dry in an oven at 40°C, grind it into powder with a pulverizer, and pass it through an 80-mesh sieve to obtain giant tricholoma powder;

[0031] (2) Beat 27.2g of sucrose into fine powder, add it to 20.48g of pre-softened butter, stir until there are no particles, mix in 0.4g of salt and 0.8g of baking powder; break up a 60g egg, divide Add twice, stir until uniform paste, stirring time is 5min, get butter paste;

[0032] (3) Mix 80g of low-gluten flour, 5.6g of milk powder and 4.8g of giant mushroom powder, pass through a 60-mesh sieve, then add to the butter paste, mix well to obtain a dough, and roll and knead repeatedly for 5 minutes until the surface of the dough is smooth;

[0033] (4) Divide the dough, press it into discs with a thickness of 0.5cm and a diameter of 3cm, and place them on an oiled baking tray;

[0034] (5) Preheat the oven at 150°C for 5 minutes, then bake the biscuits until golden brown; keep the temperature at 150...

Embodiment 3

[0039] (1) Wash the giant tricholoma, dry in an oven at 50°C, grind it into powder with a pulverizer, and pass it through a 70-mesh sieve to obtain giant tricholoma powder;

[0040] (2) Beat 40.8g of sucrose into fine powder, add it to 30.72g of pre-softened butter, stir until there are no particles, mix in 0.6g of salt and 1.2g of baking powder; break up a 70g egg, divide Add twice, stir until uniform paste, stirring time is 10min, get butter paste;

[0041] (3) Mix 120g of low-gluten flour, 8.4g of milk powder and 7.2g of giant mushroom powder, pass through a 70-mesh sieve, then add to the butter paste, mix well to obtain a dough, and roll and knead repeatedly for 10 minutes until the surface of the dough is smooth;

[0042] (4) Divide the dough, press it into discs with a thickness of 1.2cm and a diameter of 5cm, and place them in an oiled baking tray;

[0043] (5) Preheat the oven at 160°C for 4 minutes, then bake the biscuits until golden brown; keep the temperature at 1...

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Abstract

The invention belongs to the field of food processing production and discloses a tricholoma giganteum biscuit and a making method thereof. The tricholoma giganteum biscuit is made by the following raw materials: low-gluten flour, tricholoma giganteum powder, butter, cane sugar, milk powder, egg, baking powder and salt. The making method includes: mixing cane sugar and softened butter, stirring until no particle exists, adding salt, baking powder and egg, and stirring until even paste is formed; mixing low-gluten flour, milk powder and tricholoma giganteum powder evenly, sieving, adding in butter paste, and mixing sufficiently and evenly; and slitting and molding dough, baking, cooling and packaging. The biscuit is rich in nutrient and unique in flavor, improves nutritive value, and enlarges application range of tricholoma giganteum.

Description

technical field [0001] The invention belongs to the field of food processing and production, and in particular relates to a giant tricholoma biscuit and a preparation method thereof. Background technique [0002] Biscuit is an imported food with a very long history. When the ancients were preparing to bake a cake, they used a little batter to test the temperature of the oven. The Persian dynasty in the seventh century BC has already appeared in the records about Cookie. Later, with the Muslim invasion of Spain, and the subsequent European Crusades, the practice of biscuits was also introduced to Europe. In modern times, the variety is extremely rich, and it has become a favorite snack for modern families. [0003] Biscuits are mainly composed of carbohydrates, cream and some seasonings. The ingredients are simple and can only satisfy one's full appetite, with relatively few nutrients. And eating too many carbohydrates will make people fat and affect their health. [000...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 莫美华马紫英邓雪婷
Owner SOUTH CHINA AGRI UNIV
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