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Auricularia auricula crisp biscuits and making method thereof

A technology of fungus crispiness and biscuits, which is applied in the direction of baking methods, food ingredients as antioxidants, baking, etc., can solve the problems that have not been seen, and achieve the effect of short time consumption and low heat

Inactive Publication Date: 2018-08-03
INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The edible mushroom biscuits that have been successfully researched in China include Jiji mushroom biscuits, Ganoderma lucidum biscuits, Pleurotus eryngii biscuits, etc. Although there are also researches on black fungus biscuits, there is no crispy biscuit product compounded by fungus and hydrangea mushrooms in the market so far.

Method used

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  • Auricularia auricula crisp biscuits and making method thereof
  • Auricularia auricula crisp biscuits and making method thereof
  • Auricularia auricula crisp biscuits and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1. The influence of fat addition amount on biscuit quality.

[0038](1) Take 2.5g of L-arabinose, 2.5g of baking powder, 1.7g of table salt, and 11g of water, and add 25g, 30g, 35g, 40g, and 45g of oil respectively. The oil is a mixture of soybean oil and butter, wherein butter accounts for 1 / 5 of the total oil quality, mix the above raw materials and stir until the butter melts, the raw material mixture forms a uniform emulsion, then add 100g of plain flour, 12.5g of fungus powder, 1g of hydrangea mushroom extract, and ascorbyl palmitic acid The anti-oxidant compounded by ester and vitamin E is added in an amount of 50 mg / kg on the basis of fat weight, wherein the mass ratio of ascorbyl palmitate and vitamin E is 2:1, and it is made into dough.

[0039] (2) To make crispy biscuits by roll printing method, the dough is required to be relatively hard, but moderately elastic, baked at high temperature for a short time, the temperature of the biscuits is 150°C w...

Embodiment 2

[0041] Example 2. The effect of the proportion of butter in oil on the quality of biscuits.

[0042] (1) Take 2.5g of L-arabinose, 2.5g of baking powder, 1.7g of salt, 10g of water and 40g of oil, the oil is a mixture of soybean oil and butter, wherein butter accounts for 1 / 2 and 1 / 2 of the total oil mass respectively 3, 1 / 4, 1 / 5, 1 / 6, 1 / 7, mix the above raw materials and stir well until the butter melts, the raw material mixture forms a uniform emulsion, then add 100g of plain flour, 12.5g of fungus powder, 2g Hydrangea extract, and the antioxidant compounded by ascorbyl palmitate and vitamin E, the added amount is 100mg / kg based on the weight of fat, and the mass ratio of ascorbyl palmitate and vitamin E is 2:1 , to make dough.

[0043] (2) To make crispy biscuits by roll printing method, the dough is required to be relatively hard, but moderately elastic, and baked at high temperature for a short time. The zones and their corresponding baking times are: forming zone at 22...

Embodiment 3

[0045] Example 3. The effect of the amount of black fungus powder added on the quality of biscuits.

[0046] (1) Get 2.5g of L-arabinose, 2.5g of baking powder, 1.7g of salt, 13g of water and 40g of oil, the oil is a mixture of soybean oil and butter, wherein butter accounts for 1 / 5 of the total oil quality, the above raw materials After mixing, stir well until the butter melts, and the raw material mixture forms a uniform emulsion, then add 100g of plain flour, 3g of hydrangea extract, and an antioxidant compounded by ascorbyl palmitate and vitamin E, based on the weight of the oil, Its addition amount is 50mg / kg, wherein the mass ratio of ascorbyl palmitate and vitamin E is 2:1, then add fungus powder 5g, 7.5g, 10g, 12.5g, 15g respectively, make dough.

[0047] (2) To make crispy biscuits by roll printing method, the dough is required to be relatively hard, but moderately elastic, and baked at high temperature for a short time. The zones and their corresponding baking times...

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Abstract

The invention relates to auricularia auricula crisp biscuits and a making method thereof, belongs to the field of biscuit processing, and solves the problems of development of auricularia auricula andsparassis crispa compounding biscuit products, and mouth feel and quality guarantee period of biscuits at present. The auricularia auricula crisp biscuits disclosed by the invention are made from thefollowing raw materials of 100 parts by weight of ordinary flour, 5-15 parts by weight of auricularia auricula powder, 1-3 parts by weight of a sparassis crispa extract, 2-3 parts by weight of bakingpowder, 25-45 parts by weight of fat, 1.5-3.5 parts by weight of L-arabinose, 1-3 parts by weight of table salt, 10-13 parts by weight of water and an antioxidant, wherein the addition quantity of the antioxidant is 50-100mg / kg based the weight of the fat, and the sparassis crispa extract is obtained by the following method of crushing sparassis crispa, performing screening with a 160-mesh sieve,performing extraction with ethanol once to obtain residues, adding water, performing extraction once again to obtain extracts, performing concentration on the extracts, performing ethanol precipitation, and performing drying. The raw materials are mixed in proportion to be made into biscuit semi-finished products, and then the biscuit semi-finished products are put in an oven to be baked so thatthe auricularia auricula crisp biscuits are obtained. The auricularia auricula crisp biscuits and the making method thereof disclosed by the invention are suitable for deep processing and utilizationof auricularia auricula.

Description

technical field [0001] The invention relates to the field of biscuit processing, in particular to a fungus crispy biscuit and a preparation method thereof. Background technique [0002] Fungus [Auricularia auricula (L.) Underw.] is rich in nutrition. Ming Dynasty Li Shizhen's "Compendium of Materia Medica" records that the fungus enters the stomach and the large intestine meridian, "replenishing qi without hunger, lightening the body and strengthening the will", "clearing the lungs and moistening the lungs", "strengthening the five internal organs, and detoxifying gas" ("Diet Therapy Materia Medica"). Fungus is rich in iron, calcium, and a variety of beneficial amino acids, and is a natural blood tonic; fungus is rich in dietary cellulose known as the seventh nutrient, and its cellulose content is 33.4%, which can promote the growth of beneficial intestinal bacteria and gastrointestinal motility. Clean up human garbage, clear lungs, relieve cough, reduce phlegm, prevent car...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/22A21D2/16A21D8/06A23L7/10A23L31/00A23L29/00A23L29/30A23L33/00
CPCA21D2/16A21D2/22A21D2/36A21D8/06A21D13/062A23V2200/00A23L7/10A23L29/03A23L29/30A23L31/00A23L33/00A23V2200/02A23V2200/328A23V2250/208A23V2250/602A23V2250/712
Inventor 孔祥辉张介驰马银鹏陈鹤于德水张丕奇王玉霞戴肖东韩增华马庆芳王笑庸
Owner INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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