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A kind of oyster mushroom cookie and preparation method thereof

A technology of oyster mushroom and low-gluten wheat flour is applied in the directions of baking, baked goods with modified ingredients, dough processing, etc. It can improve the taste and shape, increase the health care effect, and prevent and treat atherosclerosis by eliminating the problems of unclear surface texture and other problems.

Active Publication Date: 2018-06-08
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
In the prior art, there is no report of high-content oyster mushroom cookies

Method used

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  • A kind of oyster mushroom cookie and preparation method thereof
  • A kind of oyster mushroom cookie and preparation method thereof
  • A kind of oyster mushroom cookie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of oyster mushroom cookie, the raw materials are: 350 parts of low-gluten flour, 100 parts of whole oyster mushroom powder, 28 parts of water chestnut powder, 180 parts of safflower seed oil, 70 parts of butter, 100 parts of white sugar, 150 parts of egg yolk, and light cream 120 servings.

[0030] The preparation method of the flat mushroom powder used in the above-mentioned raw materials is:

[0031] (1) After washing fresh oyster mushrooms or the fruiting bodies of oyster mushrooms left after fresh sales, soak them in a color-protecting agent for 10 minutes, and then dehydrate them by vacuum freeze-drying;

[0032] The color-protecting agent is mixed uniformly by gluconolactone, sodium caseinate and calcium acetate in a mass ratio of 3:1:1, and then dissolved in water accounting for 40 times the total weight of the three;

[0033] (2) Crush the dehydrated oyster mushrooms and pass through a 160-mesh sieve.

[0034] The preparation method of oyster mushroom c...

Embodiment 2

[0041] A kind of oyster mushroom cookie, the raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole oyster mushroom 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 light cream 100 copies.

[0042] The preparation method of flat mushroom powder and flat mushroom cookie is the same as in Example 1.

Embodiment 3

[0044] A kind of oyster mushroom cookie, the raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole oyster mushroom powder, 20 parts of water chestnut powder, 165 parts of safflower seed oil, 60 parts of butter, 91 parts of white sugar, 170 parts of egg yolk, and light cream 112 copies.

[0045] The preparation method of flat mushroom powder and flat mushroom cookie is the same as in Example 1.

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Abstract

The invention relates to an oyster mushroom cookie and a preparation method thereof, belonging to the technical field of food processing. The prepared oyster mushroom 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 oyster mushroom powder , 20‑30 parts of water chestnut powder, 150‑180 parts of safflower seed oil, 50‑80 parts of butter, 80‑100 parts of white sugar, 150‑200 parts of egg yolk, and 100‑120 parts of whipped cream. By adjusting the sending order of the raw materials, the prepared Pleurotus ostreatus cookies retain the nutrition and flavor of Pleurotus ostreatus to the greatest extent, and the cookies are rich in nutrition, crisp in taste, good in quality, high in molding rate, long in storage time, and not easy to eat after eating. Get angry, not greasy, increase the post-production added value of oyster mushrooms, and promote the transformation and upgrading of oyster mushroom industry.

Description

technical field [0001] The invention relates to a cookie, in particular to an oyster mushroom cookie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Oyster mushroom (Pleurotus otreatus), also known as Pleurotus, Pleurotus pylori, oyster mushroom, black peony mushroom, etc., belongs to Basidiomycota, Agaricaceae, Pleurotaceae. Pleurotus ostreatus is sweet and warm in nature, has the effect of relaxing tendons and activating collaterals, and can effectively treat diseases such as waist and leg pain, numbness in hands and feet, and blocked tendons and collaterals. [0003] At present, Pleurotus ostreatus is mainly sold fresh. Fresh Pleurotus ostreatus is not resistant to storage and transportation. The development of post-production processing technology is relatively lagging behind. There are few processed oyster mushroom products on the market, which are far from meeting people's demand for oyster mushroom ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36A23L31/00
Inventor 李文香胡欣蕾
Owner QINGDAO AGRI UNIV
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