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Grifola frondosa cookie and making method thereof

A technology of maitake and safflower seed oil, applied in baking, dough processing, baked food, etc., can solve the problem of no obvious improvement in nutrition and health care, unclear surface texture of cookies, low success rate of cookies, etc. problems, to achieve the effect of increasing health care, preventing and treating atherosclerosis, and having good dispersion.

Active Publication Date: 2015-09-30
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 add nuts, dried fruit, chocolate and other auxiliary materials. Although the variety has improved, there is no obvious improvement in nutrition and health.
Chinese patent application (CN104186620A) discloses a maitake fiber biscuit and its preparation method. Ammonium bicarbonate is added to the biscuit, which will easily cause peculiar smell of the biscuit, and the success rate of the biscuit prepared by this formula is low, and the greasy feeling is strong after eating.

Method used

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  • Grifola frondosa cookie and making method thereof
  • Grifola frondosa cookie and making method thereof
  • Grifola frondosa cookie and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of maitake cookie, the raw materials are: 350 parts of low-gluten flour, 100 parts of whole powder of maitake flour, 28 parts of water chestnut powder, 28 parts of chickpea flour, 180 parts of safflower oil, 70 parts of butter, and white sugar 100 parts, 150 parts egg yolk, 120 parts whipped cream.

[0031] The preparation method of the whole powder of Grifola frondosa used in the above-mentioned raw materials is:

[0032] (1) After washing the Grifola frondosa (fresh Grifola frondosa fruiting body or freshly sold remaining Grifola frondosa fruiting body), soak it in the color-protecting agent for 10 minutes, and then dehydrate it by vacuum freeze-drying;

[0033] 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;

[0034] (2) Crush the dehydrated Grifola frondosa and pass through a 160-mesh sieve.

[00...

Embodiment 2

[0042] A kind of maitake cookie, the raw materials are: 350 parts of low-gluten wheat flour, 76 parts of whole maitake powder, 25 parts of water chestnut powder, 25 parts of chickpea flour, 150 parts of safflower oil, 75 parts of butter, white sugar 80 parts, 150 parts egg yolk, 100 parts whipped cream.

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

Embodiment 3

[0045] A kind of maitake cookie, the raw materials are: 370 parts of low-gluten wheat flour, 85 parts of whole powder of maitake powder, 20 parts of water chestnut powder, 35 parts of chickpea flour, 165 parts of safflower oil, 60 parts of butter, white sugar 91 parts, 170 parts egg yolk, 112 parts whipped cream.

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

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Abstract

The invention relates to a grifola frondosa cookie and a making method thereof, and belongs to the technical field of food processing. The made grifola frondosa cookie comprises, by weight, 350 parts to 400 parts of low gluten wheat flour, 70 parts to 100 parts of grifola frondosa whole powder, 20 parts to 30 parts of chufa powder, 25 parts to 35 parts of chickpea powder, 150 parts to 180 parts of safflower seed oil, 50 parts to 80 parts of butter, 80 parts to 100 parts of white granulated sugar, 150 parts to 200 parts of yolk and 100 parts to 120 parts of unsalted butter. According to the grifola frondosa cookie and the making method, as the raw material mixing sequence is adjusted, the nutrition and the taste of grifola frondosa are kept to the maximum degree in the made grifola frondosa cookie, the cookie is rich in nutrition, fragile in taste, good in quality, high in forming ratio and long in holding time, a person does not get inflamed and does not feel greasy after eating the cookie, the post-harvesting additional value of the grifola frondosa is increased, and transformation and upgrading of the grifola frondosa industry are promoted.

Description

technical field [0001] The invention relates to a cookie, in particular to a maitake cookie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Grifola frondosa (Grifola frondosa) is also known as polypore, chestnut mushroom, lotus fungus, Grifola leaf, thousand Buddha fungus, cloud mushroom, maitake mushroom, which belongs to Basidiomycotina and Laminomycetes in fungal classification , Non-Pleurophytes, Polyporaceae, Grifola frondosa, its fruiting body is fleshy, with short stalks and coral-like branches, it is a fungus with both food and medicine. Grifola frondosa is rich in protein and amino acids, which can promote the healthy growth and intellectual development of children. As an edible and medicinal fungus, Grifola frondosa has excellent immunoregulatory effects. In recent years, a large number of studies have shown that Grifola frondosa polysaccharides have good anti-HIV, anti-tumor, and improved immune...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 李文香胡欣蕾
Owner QINGDAO AGRI UNIV
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