A kind of fungus cookie and preparation method thereof

A fungus, low-gluten wheat flour technology, applied in bakery, baking, food science and other directions, can solve the problems of no obvious improvement in nutrition and health care, unclear surface texture of cookies, unfavorable health, etc., to improve nutrition and health care. Efficacy, retain unique flavor, increase the effect of color varieties

Active Publication Date: 2018-08-07
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, low-gluten flour is used as the main raw material for cookies on the market. While obtaining crispy cookies, the molding rate is low, the surface texture of the cookies is not clear, and the appearance is not good; on the other hand, in order to increase the variety of cookies, Some cookies are added with nuts, dried fruit, chocolate and other auxiliary materials. Although the variety has been improved, there is no obvious improvement in nutrition and health care, and it is easy to get angry after eating. The use of a large amount of butter causes high cholesterol and high fat intake, which is not good for health

Method used

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  • A kind of fungus cookie and preparation method thereof
  • A kind of fungus cookie and preparation method thereof
  • A kind of fungus cookie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A fungus cookie, the raw materials are: 350 parts of low-gluten flour, 100 parts of whole fungus powder, 28 parts of water chestnut powder, 180 parts of safflower oil, 70 parts of butter, 100 parts of white sugar, 150 parts of egg yolk, and 120 parts of light cream , 4 parts of gluconolactone, 2 parts of sodium caseinate.

[0032] The preparation method of the whole fungus powder used in the above-mentioned raw materials is:

[0033] (1) Add the dried fungus into the magnesium carbonate aqueous solution with a mass fraction of 0.01% at 15°C according to the mass ratio of 1:20 and soak for 20 minutes, remove and wash, then add the mass fraction at 20°C according to the mass ratio of 1:30 Soak hair for 15% calcium acetate aqueous solution, and finally use vacuum freeze dryer to dehydrate;

[0034] (2) Crush the dehydrated fungus and pass through a 160-mesh sieve to get the whole fungus powder.

[0035] The preparation method of fungus cookies is:

[0036] (1) Stir the ...

Embodiment 2

[0042] A kind of fungus cookie, the raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole fungus powder, 25 parts of water chestnut powder, 150 parts of safflower seed oil, 75 parts of butter, 80 parts of white sugar, 150 parts of egg yolk, and 100 parts of light cream , 3 parts of gluconolactone, 3 parts of sodium caseinate.

[0043] The preparation method of whole fungus powder and fungus cookie is the same as in Example 1.

Embodiment 3

[0045] A fungus cookie, the raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole fungus powder, 20 parts of water chestnut powder, 165 parts of safflower oil, 60 parts of butter, 91 parts of white sugar, 170 parts of egg yolk, and 112 parts of light cream , 5 parts of gluconolactone, 2 parts of sodium caseinate.

[0046] The preparation method of whole fungus powder and fungus cookie is the same as in Example 1.

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PUM

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Abstract

The invention relates to a fungus cookie and a preparation method thereof, belonging to the technical field of food processing. The prepared fungus cookie is prepared from the following raw materials in parts by weight: 350-400 parts of low-gluten wheat flour, 70-100 parts of whole fungus powder, and water chestnut powder 20‑30 parts, 150‑180 parts of safflower seed oil, 50‑80 parts of butter, 80‑100 parts of white sugar, 150‑200 parts of egg yolk, 100‑120 parts of whipped cream, 3‑5 parts of gluconolactone, cheese 2‑3 parts of sodium prionate. By adjusting the sending order of the raw materials, the prepared fungus cookies retain the nutrition and flavor of the fungus to the greatest extent. They are rich in nutrition, crisp in taste, good in quality, long in storage time, and do not get angry or greasy after eating. The post-natal added value of fungus promotes the transformation and upgrading of the fungus industry.

Description

technical field [0001] The invention relates to a cookie, in particular to a fungus cookie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Fungus refers to the edible fungus of the genus Auricularia (scientific name: Auricularia or Wood ear). There are two main types of fungus: one is smooth on the belly, black in color, and gray or taupe on the back, which is called hairy fungus and thick fungus; the other is smooth on both sides, dark brown and translucent, called black fungus and thin fungus. Fungus, light fungus. The nutritional and health functions of the two kinds of fungus are basically similar. Their fruiting bodies are rich in protein, iron, calcium, magnesium, vitamins and crude fiber. , antithrombotic, lowering blood fat, reducing the incidence of cardiovascular disease. The fungus polysaccharide contained in the fungus has high anti-tumor activity; its crude fiber can promote gastrointestinal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/80A21D2/36A23L31/00
Inventor 李文香胡欣蕾
Owner QINGDAO AGRI UNIV
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