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Hard high-protein less-sugar auricularia fuscosuccinea biscuit and preparation method thereof

A technology of tough biscuit and agaric fungus, which is applied in bakery food, dough processing, baking and other directions, can solve the problems of biscuit that have not been publicized, put forward polysaccharides, etc., achieve scientific and reasonable product formula, reduce food intake, and simple and easy processing method row effect

Inactive Publication Date: 2017-08-29
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a technology of using corn fungus as a raw material to prepare corn ear milk beverage, but there is no publicity on the preparation of biscuits by using corn fungus residues, and there is no technical disclosure of extracting polysaccharides from corn fungus

Method used

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  • Hard high-protein less-sugar auricularia fuscosuccinea biscuit and preparation method thereof
  • Hard high-protein less-sugar auricularia fuscosuccinea biscuit and preparation method thereof
  • Hard high-protein less-sugar auricularia fuscosuccinea biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The high-protein and low-sugar corn fungus tough biscuit of this embodiment is made according to the following formula and steps:

[0019] Preparation of Auricularia residues: Select Auricularia raw materials without impurities and rot, dry them at 45°C, and use a universal high-speed pulverizer to pulverize them to powder, pass through a 60-mesh sieve to obtain Auricularia powder; weigh the Auricularia powder, and Soak overnight at a liquid ratio of 1:40, heat and extract in a water bath at 90°C for 2 hours, centrifuge at 6000r / min for 20 minutes, collect the extract and residues, extract twice and combine the extracts for further extraction of polysaccharides and Separation and purification, collecting the extraction residue and using a homogenizer to whip it evenly before making biscuits;

[0020] Preparation of high-protein and low-sugar jade fungus biscuits:

[0021] (1) Kneading dough: Weigh 200g wheat flour, 40g jade fungus residue, 10g corn oil, 10g butter, 20g...

Embodiment 2

[0027] The high-protein and low-sugar corn fungus tough biscuit of this embodiment is made according to the following formula and steps:

[0028] Preparation of Auricularia residues: Select Auricularia raw materials without impurities and rot, dry them at 45°C, and use a universal high-speed pulverizer to pulverize them to powder, pass through an 80-mesh sieve to obtain Auricularia powder; weigh the Auricularia powder, and Soak overnight at a liquid ratio of 1:60, heat and extract in a water bath at 90°C for 2 hours, centrifuge at 6000r / min for 20 minutes, collect the extract and the residue, extract twice and combine the extracts for further extraction of polysaccharides and Separation and purification, collecting the extraction residue and using a homogenizer to whip it evenly before making biscuits;

[0029] Preparation of high-protein and low-sugar jade fungus biscuits:

[0030] (1) Kneading dough: Weigh 200g wheat flour, 40g jade fungus residue, 20g corn oil, 10g butter,...

Embodiment 3

[0036] The high-protein and low-sugar corn fungus tough biscuit of this embodiment is made according to the following formula and steps:

[0037] Preparation of Auricularia residues: Select Auricularia raw materials without impurities and rot, dry them at 45°C and use a universal high-speed pulverizer to pulverize them to powder, pass through a 100-mesh sieve to obtain Auricularia powder; weigh the Auricularia powder, Soak overnight at a liquid ratio of 1:80, heat and extract in a water bath at 90°C for 2 hours, centrifuge at 6000r / min for 20 minutes, collect the extract and residues, extract twice and combine the extracts for further extraction of polysaccharides and Separation and purification, collecting the extraction residue and using a homogenizer to whip it evenly before making biscuits;

[0038] Preparation of high-protein and low-sugar jade fungus biscuits:

[0039](1) Kneading dough: Weigh 200g wheat flour, 40g jade fungus residue, 20g corn oil, 20g butter, 60g xyli...

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Abstract

The invention provides a hard high-protein less-sugar auricularia fuscosuccinea biscuit and a preparation method thereof, and belongs to the technical field of functional food. The raw materials and weight percentages, the cardinal number of which is based on wheatmeal, are showed as follows: 10%-50% of wheatmeal and auricularia fuscosuccinea residues, 5%-10% of corn oil, 5%-10% of butter, 10%-30% of xylitol, 1%-5% of whey protein powder, 4%-6% of starch, 6%-10% of fresh eggs, 0.3%-0.5% of salt, 0.5%-1% of raising agents and the balance water. The method includes two procedures, including the preparation of auricularia fuscosuccinea residues and the preparation of hard auricularia fuscosuccinea biscuits. According to the method, by combining the auricularia fuscosuccinea residues with the whey protein powder, a less-sugar high-protein biscuit is prepared; the hard high-protein less-sugar auricularia fuscosuccinea biscuit has the advantages of effectively improving intestinal function, decreasing blood-sugar content, preventing abesity, suitable for mass consumption, and simple in preparation method and realization, and is the product of auricularia fuscosuccinea comprehensive utilization, and meanwhile, blazes a brand new trail for process of auricularia fuscosuccinea and utilization of residues.

Description

technical field [0001] The invention belongs to the technical field of functional foods, and in particular relates to a tough biscuit with high protein and low sugar corn fungus and a preparation method thereof. Background technique [0002] Jade fungus is a new variety of high-yield and high-quality edible fungus selected by academician Li Yu of the Chinese Academy of Engineering and his research team. Crisp and tender texture, crisp taste, delicious and rich in nutrition, it can be called "Bai Fumei" in the field of edible fungi, and it is a precious new variety of rare fungus edible fungus with development prospects. The dried jade fungus contains 56.8% of total sugar, 6.56% of polysaccharide, 7.3% of crude protein, 2.72% of crude fat, 2.25% of ash, 1.462% of glutamic acid, 1.412% of arginine, 0.684% of aspartic acid, serine 0.640%, alanine 0.667%, unsaturated fatty acid 6.22%, edible dietary fiber 35.1%, jade fungus is a high-quality fungus with low carbohydrate content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/26A21D2/18
CPCA21D2/181A21D2/263A21D2/36A21D13/062
Inventor 郭明若王银平王大为孙晓萌沈雪
Owner JILIN UNIV
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