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Bean dreg pleurotus eryngii mycelium biscuit and preparation method thereof

A technology of mycelium and bean dregs apricots is applied in the directions of baking, baked goods with modified ingredients, dough processing, etc. It can solve the problems of low nutritional value, unfavorable digestion and absorption, and low utilization rate of bean dregs raw materials, and achieve nutritional value. High, good taste, improve the utilization rate of raw materials and the effect of nutrition

Pending Publication Date: 2021-07-13
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a biscuit with okara pleurotus eryngii mycelium and a preparation method thereof. The okara pleurotus eryngii mycelium is added to the biscuit as a raw material, which has good color, fragrance, Taste, appearance and organizational structure, rich in nutrients, effectively solve the problems of low utilization rate of existing bean dregs raw materials, low nutritional value and unfavorable digestion and absorption

Method used

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  • Bean dreg pleurotus eryngii mycelium biscuit and preparation method thereof
  • Bean dreg pleurotus eryngii mycelium biscuit and preparation method thereof
  • Bean dreg pleurotus eryngii mycelium biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A biscuit with bean dregs and pleurotus eryngii mycelium, comprising the following components in parts by weight: 90 parts of low-gluten flour, 5 parts of bean dregs and pleurotus eryngii mycelium, 4 parts of mycelium filtrate, 30 parts of white sugar, 5 parts of butter, 30 parts of vegetable oil, 42 parts of egg liquid and 1 part of blueberry powder.

[0024] Wherein, the soybean dregs Pleurotus eryngii mycelium is prepared by the following method:

[0025] (1) sterilizing soybean dregs with a water content of 60% under high pressure steam for 20 minutes at a temperature of 120° C. to obtain a bean dregs medium;

[0026] (2) Carrying out liquid culture expansion cultivation of Pleurotus eryngii bacterial classification, shake under the condition of 90r / min simultaneously, obtain liquid Pleurotus eryngii bacterial classification;

[0027] (3) Step (2) gained liquid Pleurotus eryngii bacterial classification is inoculated in step (1) gained bean dregs culture medium, an...

Embodiment 2

[0033] A biscuit with bean dregs and pleurotus eryngii mycelium, comprising the following components in parts by weight: 95 parts of low-gluten flour, 6 parts of bean dregs and pleurotus eryngii mycelium, 5 parts of mycelium filtrate, 32 parts of white sugar, 6 parts of butter, 33 parts of vegetable oil, 43 parts of egg liquid and 2 parts of blueberry powder.

[0034] Wherein, the soybean dregs Pleurotus eryngii mycelium is prepared by the following method:

[0035] (1) sterilizing soybean dregs with a water content of 65% under high pressure steam at 121° C. for 25 minutes to obtain a bean dregs medium;

[0036] (2) Carrying out liquid culture expansion cultivation of Pleurotus eryngii bacterial classification, shake under the condition of 100r / min simultaneously, obtain liquid Pleurotus eryngii bacterial classification;

[0037](3) Step (2) gained liquid Pleurotus eryngii bacterial classification is inoculated in step (1) gained bean dregs culture medium, and inoculum size ...

Embodiment 3

[0043] A biscuit with bean dregs and pleurotus eryngii mycelium, comprising the following components in parts by weight: 100 parts of low-gluten flour, 6 parts of bean dregs and pleurotus eryngii mycelium, 5 parts of mycelium filtrate, 32 parts of white sugar, 8 parts of butter, 35 parts of vegetable oil, 45 parts of egg liquid and 2 parts of blueberry powder.

[0044] Wherein, the soybean dregs Pleurotus eryngii mycelium is prepared by the following method:

[0045] (1) sterilizing soybean dregs with a water content of 70% under high pressure steam for 30 minutes at a temperature of 122° C. to obtain a bean dregs medium;

[0046] (2) Carry out liquid cultivation and expansion cultivation of Pleurotus eryngii bacterial classification, shake under the condition of 110r / min simultaneously, obtain liquid Pleurotus eryngii bacterial classification;

[0047] (3) Step (2) gained liquid Pleurotus eryngii bacterial classification is inoculated in step (1) gained bean dregs culture me...

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Abstract

The invention discloses a bean dreg pleurotus eryngii mycelium biscuit and a preparation method thereof. The bean dreg pleurotus eryngii mycelium biscuit comprises the following components in parts by weight: 90-110 parts of low-gluten flour, 5-7 parts of bean dreg pleurotus eryngii mycelium, 4-6 parts of mycelium filtrate, 30-35 parts of white granulated sugar, 5-10 parts of butter, 30-40 parts of vegetable oil, 42-47 parts of egg liquid and 1-3 parts of blueberry powder. The invention further discloses a preparation method of the bean dreg pleurotus eryngii mycelium biscuit. The bean dreg pleurotus eryngii mycelium is used as a raw material to be added into the biscuit, so that the biscuit has good color, fragrance, taste, appearance form and tissue structure and is rich in nutrient substances, and the problems that an existing bean dreg raw material is low in utilization rate, low in nutritive value, not beneficial to digestion and absorption and the like are effectively solved.

Description

technical field [0001] The invention relates to the technical field of biscuit preparation, in particular to a biscuit with bean dregs and pleurotus eryngii mycelium and a preparation method thereof. Background technique [0002] As a by-product of soybean product processing, bean dregs contains various nutrients and beneficial ingredients such as dietary fiber, protein, vitamins, trace elements, isoflavones and polysaccharides, and can prevent cardiovascular diseases, obesity, atherosclerosis, etc. As an excellent food raw material. Due to the poor taste of bean dregs, its application in food processing is limited. [0003] Biscuits have the characteristics of crisp and soft taste, and are deeply favored by consumers. Biscuits are baked foods made of flour, butter and white sugar as the main raw materials. They are popular among all kinds of consumers because of their rich variety, convenient eating, long shelf life, crispy and delicious taste, and instant melting in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06A21D2/16A21D2/18A21D2/34
CPCA21D2/36A21D2/368A21D13/06A21D2/16A21D2/181A21D2/34
Inventor 袁华伟魏溢叶志龙帖余周敏陶涛江佳骏
Owner YIBIN UNIV
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