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Method for preparing high-protein shortcakes by using pleurotus eryngii stem

A technology for mushroom head and high protein is applied in the field of preparing high protein shortcake, which can solve the problems of poor shape and insignificant differences in nutritional components of commercial mushrooms, achieve rich nutritional components, increase protein and dietary fiber content, and be beneficial to health. and dietary balance

Inactive Publication Date: 2015-03-04
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

After the Pleurotus eryngii is harvested, the by-products after manual cutting and removal of commercial mushrooms include special-shaped small mushrooms with no commercial value and mushroom feet that have been plastically removed; such by-products account for about 20% of the biological yield of fruiting bodies. %, except for the poor shape, the nutritional content is not significantly different from commercial mushrooms, and it has not been effectively utilized at present, making it a high-nutrition, high-protein, high-fiber by-product of edible fungi with potential utilization, suitable for deep processing, development and utilization
[0003] There are many kinds of existing shortbread products, with different ingredients and different tastes, which bring food enjoyment to people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Production of oily skin: In parts by weight, take 60 parts of high-gluten flour, 4 parts of Pleurotus eryngii mushroom head powder (200 mesh), 0.7 part of baking powder, 30 parts of water, and 3 parts of white sugar, and stir well to form Uniform dough, wake up for 14 minutes.

[0025] (2) Production of pastry: by weight, take 33 parts of low-gluten flour, 10 parts of Pleurotus eryngii mushroom head powder (220 mesh), 25 parts of vegetable oil, 1.5 parts of sesame, and 13 parts of white granulated sugar, and fully stir until uniform dough.

[0026] (3) Production of shortbread raw materials: Mix the prepared oil skin and pastry dough in a weight ratio of 3:5, roll them, then put them into the machine and repeat the folding and rolling operations 50 times.

[0027] (4) Baking: The rolled shortbread raw materials are pressed and then put into a baking tray. Surface fire 162°C, primer fire 158°C, bake for 24min.

[0028] (5) After the baked Pleurotus eryngii mushroo...

Embodiment 2

[0030] (1) Production of oily skin: In parts by weight, take 70 parts of high-gluten flour, 6 parts of Pleurotus eryngii mushroom head powder (210 mesh), 1.0 part of baking powder, 35 parts of water, and 5 parts of white sugar, and fully stir them into Uniform dough, wake up for 18 minutes.

[0031] (2) Production of pastry: by weight, take 42 parts of low-gluten flour, 15 parts of Pleurotus eryngii mushroom head powder (230 mesh), 30 parts of vegetable oil, 2.4 parts of sesame, and 18 parts of white granulated sugar, and fully stir until uniform dough.

[0032] (3) Production of shortbread raw materials: Mix the prepared oil skin and pastry dough in a weight ratio of 3:6, roll them, then put them into the machine and repeat the folding and rolling operations 60 times.

[0033] (4) Baking: The rolled shortbread raw materials are pressed and then put into a baking tray. Surface fire 168°C, primer fire 152°C, bake for 21 minutes.

[0034] (5) After the baked Pleurotus eryngii...

Embodiment 3

[0036] (1) Production of oily skin: In parts by weight, take 65 parts of high-gluten flour, 5.2 parts of Pleurotus eryngii mushroom head powder (230 mesh), 0.9 part of baking powder, 32 parts of water, and 4.1 parts of white sugar, and fully stir them into Uniform dough, wake up for 16 minutes.

[0037] (2) Production of pastry: in parts by weight, take 37 parts of low-gluten flour, 13 parts of Pleurotus eryngii mushroom head powder (200 mesh), 28 parts of vegetable oil, 1.9 parts of sesame, and 17 parts of white sugar, and fully stir until uniform dough.

[0038] (3) Production of shortbread raw materials: Mix the prepared oil skin and pastry dough in a weight ratio of 3:5.6, roll them, and then put them into the machine to repeat the folding and rolling operations 57 times.

[0039] (4) Baking: The rolled shortbread raw materials are pressed and then put into a baking tray. Surface fire 165°C, primer fire 152°C, bake for 23 minutes.

[0040] (5) After the baked Pleurotus ...

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Abstract

The invention discloses a method for preparign high-protein shortcakes by using pleurotus eryngii stem. The invention relates to the technical field of feed deep processing. According to the invention, pleurotus eryngii is combined with shortcakes, such that consumer health and diet balance can be facilitated. A synergistic effect of material and process is perfectly developed. According to the method, pleurotus eryngii stem ultra-fine powder is added during both oil wrapper and short paste preparation processes. On the basis that process and product mouth-feel are not influenced, protein and dietary fiber contents in the product are maximized. In the product, protein content is higher than 13g / 100g, and dietary fiber content is higher than 4.5g / 100g, such that a standard for high-protein food is achieved.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a method for preparing high-protein shortbread by using the heads of Pleurotus eryngii mushrooms. Background technique [0002] Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed and cultivated in industrialized cultivation in recent years. It is also a new edible fungus recommended by the Food and Agriculture Organization of the United Nations to all countries in the world. The almond fragrance and abalone-like taste are deeply loved by consumers. After the Pleurotus eryngii is harvested, the by-products after manual cutting and removal of commercial mushrooms include special-shaped small mushrooms with no commercial value and mushroom feet that have been plastically removed; such by-products account for about 20% of the biological yield of fruiting bodies. %, except for the poor shape, the nutritional content ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/28A23L1/305A23L1/308A23L7/117A23L31/00A23L33/17A23L33/21
CPCA21D2/36A21D13/16
Inventor 陈君琛赖谱富沈恒胜
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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