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High dietary fiber Hericium erinaceus yam soft cake and preparation method thereof

A technology of high dietary fiber and Hericium erinaceus, applied in baked food, food science, baking and other directions, can solve the problem of difficulty in giving full play to the nutritional and health care effects of yam, and achieve prevention of atherosclerosis, improvement of intestinal flora, The unique effect of the formula

Active Publication Date: 2020-10-16
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When these yam biscuits are processed, a large amount of white sugar and shortening rich in saturated fatty acids and trans fatty acids are added to obtain a sweet and crispy taste. Therefore, these products are characterized by high sugar, high saturated fatty acids, and low dietary fiber. High-energy food is not suitable for obese people and patients with diabetes and coronary heart disease, and it is difficult to give full play to the nutritional and health effects of yam on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In this example, the ingredients of the high dietary fiber Hericium erinaceus yam soft cake are 21 kg of low-gluten wheat flour, 30 kg of cooked yam puree, 14 kg of black bean powder, 15 kg of xylitol, 7.5 kg of olive oil, and 7.5 kg of whole egg liquid. kg, Hericium erinaceus powder 2 kg, sorbitol 1.6 kg, konjac powder 1 kg, sodium bicarbonate 0.4 kg;

[0027] Its preparation process steps are as follows:

[0028] (1) Ripe yam

[0029] 34 kg of fresh yams were washed, peeled, cut into 2 mm thick yam slices, steamed for 10 min under normal pressure, put into a beater and mashed into a puree to obtain 30 kg of mature yam puree;

[0030] (2) Dough preparation

[0031] Mix 21 kg of low-gluten wheat flour, 14 kg of black soybean powder, 15 kg of xylitol, 2 kg of Hericium erinaceus powder, 1 kg of konjac powder and 1.6 kg of sorbitol, and then mix them with 30 kg of sorbitol obtained in step (1) Mix 1 kg of matured yam puree, 7.5 kg of whole egg liquid with 0.4 kg of sodi...

Embodiment 2

[0038] In this example, the ingredients of the high dietary fiber Hericium erinaceus yam soft cake are 24 kg of low-gluten wheat flour, 27 kg of cooked yam puree, 12 kg of soybean powder, 13 kg of xylitol, 8 kg of camellia oleifera seed oil, and whole egg liquid 8 kg, Hericium erinaceus powder 3.5 kg, sorbitol 2.5 kg, konjac fine powder 1.5 kg, sodium bicarbonate 0.5 kg;

[0039] Its preparation process steps are as follows:

[0040] (1) Ripe yam

[0041] 31 kg of fresh yams were washed, peeled, cut into 3 mm thick yam slices, steamed for 15 min under normal pressure, put into a beater and mashed into a puree to obtain 27 kg of mature yam puree;

[0042] (2) Dough preparation

[0043] Mix 24 kg of low-gluten wheat flour, 12 kg of soybean flour, 13 kg of xylitol, 3.5 kg of Hericium erinaceus powder, 1.5 kg of konjac powder and 2.5 kg of sorbitol, and then mix them with the 27 kg obtained in step (1) Mix 8 kg of cooked yam puree, 8 kg of whole egg liquid with 0.5 kg of sodium...

Embodiment 3

[0050]In this example, the ingredients of high dietary fiber Hericium erinaceus yam soft cake are 26 kg of low-gluten wheat flour, 26 kg of cooked yam puree, 6 kg of red bean powder, 6 kg of barley powder, 10 kg of xylitol, and 5 kg of olive oil , Camellia oleifera seed oil 3.5 kg, whole egg liquid 8.5 kg, Hericium erinaceus powder 5 kg, sorbitol 3.4 kg, konjac powder 2 kg, sodium bicarbonate 0.6 kg;

[0051] Its preparation process steps are as follows:

[0052] (1) Ripe yam

[0053] 30 kg of fresh yam was washed, peeled, cut into yam slices with a thickness of 5 mm, steamed for 20 min under normal pressure, put into a beater and mashed into a puree to obtain 26 kg of mature yam puree;

[0054] (2) Dough preparation

[0055] Mix 26 kg of low-gluten wheat flour, 6 kg of red bean powder, 6 kg of coix seed powder, 10 kg of xylitol, 5 kg of Hericium erinaceus powder, 2 kg of konjac powder and 3.4 kg of sorbitol, and then follow step (1) Mix 26 kg of matured yam puree obtained ...

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Abstract

The invention discloses a high-dietary-fiber hericium erinaceus Chinese yam biscuit and a preparation method thereof. The high-dietary-fiber hericium erinaceus Chinese yam biscuit comprises, by weight, 21-26 parts of low-gluten wheat flour, 26-30 parts of Chinese yam puree, 12-14 parts of grain flour, 10-15 parts of xylitol, 7.5-8.5 parts of edible oil, 7.5-8.5 parts of whole egg liquid, 2-5 parts of hericium erinaceus powder, 1.6-3.4 parts of sorbitol, 1-2 parts of konjac powder and 0.4-0.6 part of sodium bicarbonate. The preparation method of the biscuit includes the steps: Chinese yam cooking; paste preparation; forming; fermentation; baking; cooling. The Chinese yam biscuit is comprehensive in nutrition, soft in texture, strong in fragrance, high in dietary fiber and oleic acid content, suitable for various people and particularly suitable for patients suffering from obesity, diabetes mellitus and coronary heart diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soft cakes with high dietary fiber Hericium erinaceus yam and a preparation method thereof. Background technique [0002] Yam is a kind of food material with both food and medicine. It not only contains nutrients such as starch, protein, multivitamins and minerals, but also contains active ingredients such as polysaccharides, saponins, dopamine and choline. It has high nutrition and health care. value. Traditional Chinese medicine believes that yam is sweet in taste and flat in nature; it belongs to the spleen, lung and kidney channels; Modern pharmacological research shows that yam has the effects of enhancing immunity, anti-aging, anti-tumor, lowering blood sugar, lowering blood fat, and promoting wound healing. However, at present, my country's yam is mainly rough processed, and the degree of deep processing is low. Therefore, it is urgent to develop nutritious yam ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D2/366A21D13/062
Inventor 贾冬英王晓钰杨舒然柯有剑迟原龙姚开
Owner SICHUAN UNIV
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