阅读说明：本技术 一种香菇高级营养饼干配方工艺 (Formula process of high-grade mushroom nutritious biscuits ) 是由 张泽轩 于 2020-11-04 设计创作，主要内容包括：本发明公开了一种香菇高级营养饼干配方工艺,配方原料为：低筋面粉、香菇、油脂、奶酪、牛奶、奶粉、鸡蛋、粉末状卵磷脂、食用钙粉、碳酸氢铵、碳酸氢钠、盐、蜂蜜、水。该香菇高级营养饼干配方工艺,包括以下步骤：S1：将香菇去蒂,用清水冲洗干净,简单自然晾干后将香菇切成块状,将块状香菇放入容器中加入油脂、少量盐拌匀,将拌好的香菇块放置于烤盘,放入预热好的烤箱中层。严格的盐分和糖分控制使得该饼干对三高人群更为友好,酥脆甜咸的口感更好地满足了消费者的口味更好地满足了人们日常的营养需求,达到了适合绝大多数人群食用的目标,更好地符合人们对于健康生活的追求,且制作工艺难度不大,实用性较好。(The invention discloses a formula process of a mushroom high-grade nutritional biscuit, which comprises the following raw materials in part by weight: the low-gluten flour comprises low-gluten flour, mushroom, grease, cheese, milk powder, eggs, powdered lecithin, edible calcium powder, ammonium bicarbonate, sodium bicarbonate, salt, honey and water. The formula process of the high-grade mushroom nutritious biscuit comprises the following steps: s1: removing the pedicel of Lentinus Edodes, washing with clear water, simply naturally air drying, cutting Lentinus Edodes into pieces, adding the pieces into a container, adding oil and small amount of salt, stirring, placing the pieces on a baking tray, and placing into a preheated oven middle layer. The biscuit is more friendly to people with high blood pressure, high blood sugar and high blood sugar due to strict salt content and sugar content control, the crisp, sweet and salty taste better meets the daily nutritional requirements of consumers, the goal of being suitable for most people is achieved, the pursuit of people for healthy life is better met, the difficulty of the manufacturing process is low, and the practicability is better.)

1. A formula process of a mushroom high-grade nutritional biscuit is characterized in that the formula comprises the following raw materials: the low-gluten flour comprises low-gluten flour, mushroom, grease, cheese, milk powder, eggs, powdered lecithin, edible calcium powder, ammonium bicarbonate, sodium bicarbonate, salt, honey and water.

2. The mushroom advanced nutritious biscuit formulation process according to claim 1, comprising the following steps:

s1: removing the pedicel of the shiitake, washing the shiitake with clear water, simply and naturally airing, cutting the shiitake into blocks, putting the blocks into a container, adding grease and a small amount of salt into the container, uniformly stirring, putting the mixed shiitake blocks on a baking tray, putting the baking tray into a middle layer of a preheated oven, simultaneously heating the shiitake blocks with upper fire and lower fire, baking the shiitake blocks at 200 ℃ for about 10 minutes, taking out the shiitake blocks, naturally cooling, and grinding the shiitake blocks into powder for later;

s2: cutting cheese into small blocks, putting the small blocks into a container for heat insulation and water melting, pouring the melted cheese into a clean container, adding the scattered egg liquid and a small amount of honey into the container, adding milk, stirring for three minutes by using a stirrer, adding milk powder after stirring is finished, and stirring uniformly for later use;

s3: adding the mixed solution formed in the step S2 into the low-gluten flour in sequence, adding ammonium bicarbonate, sodium bicarbonate, edible calcium powder and a proper amount of powdered lecithin, adding the baked mushroom powder in the step S1, stirring, kneading the dough into smooth dough after the dough is flocculent, mixing the flour for about 5 to 10 minutes, and standing for about 10 minutes after the dough is kneaded into the smooth dough;

s4: manually rolling the dough in the S3, cutting the dough into a required shape by using a model after rolling and forming, putting the dough into a preheated baking tray, and baking for 6 minutes at the temperature of 250 ℃;

and S5, after baking, placing the biscuit in a cool and ventilated place, and naturally cooling for 5 minutes at room temperature to obtain the biscuit.

3. The formula process of the mushroom advanced nutrition biscuits according to claim 1, characterized in that the used oil is high melting point shortening, and the honey is high-quality date honey.

4. The formula process of the mushroom advanced nutrition biscuits according to claim 1, wherein the milk used in the step S2 is skim milk, and the milk powder used in the step S2 is skim milk powder.

5. The formulation process of mushroom advanced nutritious biscuit according to claim 2, wherein the sodium bicarbonate and the ammonium bicarbonate in step S3 are used simultaneously in a ratio of 1: 1.

6. The formulation process of high grade mushroom nutritious biscuit according to claim 2, wherein if the dough binding force in step S3 is too small to operate smoothly, the dough is rolled to press the noodles.

7. The formulation process of mushroom advanced nutrition biscuits according to claim 2, wherein when the milk powder is added in step S2, a small amount of milk powder is added at a time, and after stirring uniformly, the milk powder is added into the container for a plurality of times.

8. The process of claim 2, wherein the shiitake pieces in step S1 are about 1cm by 1cm, and the seasoning in step S3 is performed at room temperature of 25-30 ℃.

Technical Field

The invention relates to the technical field of biscuit processing, in particular to a formula process of a high-grade mushroom nutritional biscuit.

Background

Lentinus edodes belongs to Basidiomycetes, Agaricales, Tricholomataceae and Lentinus edodes, originates from China, is the second largest mushroom in the world, and is also a rare edible fungus which is popular in China for a long time. The shiitake has the advantages of fleshy and tender meat, delicious taste, unique aroma and rich nutrition, is a food with food and medicine homology, and has high nutritional, medicinal and health-care values. The skim milk is milk with fat content less than 0.5%, and is a milk product which is obtained by removing fat from normal raw milk through a processing technology, so that the fat content of the normal raw milk does not reach 1/7 of the fat content of the normal milk. The production of skim milk meets the nutritional requirements of modern people for "high protein, low fat". An egg contains calories equivalent to half an apple or half a cup of milk, but it also has the daily requirements for phosphorus, zinc, iron, protein, vitamin D, vitamin E, vitamin a, vitamin B2, vitamin B6. These nutrients are indispensable to the human body, and they play extremely important roles such as repairing human tissues, forming new tissues, consuming energy, and participating in complicated metabolic processes. The biscuit is a food prepared by taking cereal powder (and/or beans and potato powder) and the like as main raw materials, adding or not adding sugar, grease and other raw materials, and performing processes such as powder mixing (or size mixing), molding, baking (or frying and baking) and the like.

Most of current biscuit manufacturers pursue taste, biscuits are made into high-calorie and low-nutrition products, artificial additives such as pigments and essences are added, the nutrition ingredients are single, the daily nutrition requirements of people are difficult to meet, and the biscuit is not suitable for people suffering from hyperglycemia, hypertension and hyperlipidemia to eat and the pursuit of people for healthy life is difficult to meet.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a formula process of a high-grade mushroom nutritious biscuit.

A formula process of a mushroom high-grade nutritional biscuit comprises the following raw materials: the low-gluten flour comprises low-gluten flour, mushroom, grease, cheese, milk powder, eggs, powdered lecithin, edible calcium powder, ammonium bicarbonate, sodium bicarbonate, salt, honey and water.

A formula process of a mushroom high-grade nutritional biscuit comprises the following steps:

s1: removing the pedicel of the shiitake, washing the shiitake with clear water, simply and naturally airing, cutting the shiitake into blocks, putting the blocks into a container, adding grease and a small amount of salt into the container, uniformly stirring, putting the mixed shiitake blocks on a baking tray, putting the baking tray into a middle layer of a preheated oven, simultaneously heating the shiitake blocks with upper fire and lower fire, baking the shiitake blocks at 200 ℃ for about 10 minutes, taking out the shiitake blocks, naturally cooling, and grinding the shiitake blocks into powder for later;

s2: cutting cheese into small blocks, putting the small blocks into a container for heat insulation and water melting, pouring the melted cheese into a clean container, adding the scattered egg liquid and a small amount of honey into the container, adding milk, stirring for three minutes by using a stirrer, adding milk powder after stirring is finished, and stirring uniformly for later use;

s3: adding the mixed solution formed in the step S2 into the low-gluten flour in sequence, adding ammonium bicarbonate, sodium bicarbonate, edible calcium powder and a proper amount of powdery lecithin, adding the baked mushroom powder in the step S1, stirring, kneading the dough into smooth dough after the dough is flocculent, mixing the flour for about 5 to 10 minutes, and standing for about 10 minutes after the dough is kneaded into the smooth dough;

s4: manually rolling the dough in the S3, cutting the dough into a required shape by using a model after rolling and forming, putting the dough into a preheated baking tray, and baking for 6 minutes at the temperature of 250 ℃;

and S5, after baking, placing the biscuit in a cool and ventilated place, and naturally cooling for 5 minutes at room temperature to obtain the biscuit.

Preferably, the used oil is high-melting-point shortening, and the honey is high-quality jujube honey.

Preferably, the milk used in step S2 is skim milk, and the milk powder used in step S2 is skim milk powder.

Preferably, the sodium bicarbonate and ammonium bicarbonate in step S3 are used simultaneously in a 1:1 ratio.

Preferably, if the dough binding force is too small to be smoothly operated in step S3, the dough is pressed by rolling.

Preferably, when the milk powder is added in step S2, a small amount of milk powder is added at a time, and after stirring uniformly, the milk powder is added into the container several times.

Preferably, the shiitake pieces in step S1 have a size of about 1cm by 1cm, and the room temperature for powdering in step S3 is 25-30 deg.C.

According to the formula process of the high-grade mushroom nutritional biscuit, the mushrooms are baked and mixed through the steps S1 and S3, mushroom powder is added into the biscuit, original nutritional ingredients of the mushrooms are not damaged, and the nutritional level of the biscuit is improved. The biscuit is made to be more crispy through the step S3 by using the shortening, the ammonium bicarbonate and the sodium bicarbonate, the taste of the biscuit is more delicious through the steps of mixing a small amount of salt with the mushrooms in the step S1 and adding a small amount of honey in the step S2, and the sweet and salty taste of the biscuit is blended by matching the small amount of salt added in the mushrooms in the step S1, so that the biscuit is suitable for the taste of more people, and the taste of the biscuit is improved. The eggs and the skim milk are added in the step S2 to be mixed, so that the nutritional ingredients of the biscuit are more comprehensive, the biscuit is more friendly to people with three highs due to strict salt content and sugar content control, the crisp, sweet and salty taste better meets the taste of consumers and better meets the daily nutritional requirements of people, the goal of being suitable for most people is achieved, the pursuit of people for healthy life is better met, the difficulty of the making process is low, and the practicability is better.

Detailed Description

The present invention will be further illustrated with reference to the following specific examples.

The invention provides a formula process of a mushroom high-grade nutritious biscuit, which comprises the following raw materials in part by weight: the low-gluten flour comprises low-gluten flour, mushroom, grease, cheese, milk powder, eggs, powdered lecithin, ammonium bicarbonate, sodium bicarbonate, salt, honey and water.

The formula process of the high-grade mushroom nutritious biscuit comprises the following steps: s1: removing the base of the shiitake, washing the shiitake with clear water, simply and naturally airing, cutting the shiitake into blocks, wherein the size of the shiitake blocks is about 1cm to 1cm, the subsequent baking time can be effectively shortened, the nutritional ingredients of the shiitake are reserved, the block shiitake is placed into a container, grease and a small amount of salt are added into the container and uniformly mixed, the taste of the shiitake can be effectively improved by a small amount of salt, the mixed shiitake blocks are placed on a baking tray and placed into a middle layer of a preheated oven, the shiitake blocks are heated by upper and lower fire simultaneously, the shiitake blocks are taken out for natural cooling after being; s2: cutting cheese into small blocks, putting the small blocks into a container for melting by heat insulation water, pouring the melted cheese into a clean container, adding scattered egg liquid and a small amount of honey into the container, wherein the used honey is high-quality jujube honey, the small amount of honey enables the biscuit to be more delicious, the biscuits have the effects of protecting spleen, invigorating stomach, moistening lung and tonifying deficiency, matching with a small amount of salt in mushroom, enabling the biscuit to be blended to have sweet and salty taste and be suitable for the taste of the public, adding milk and stirring for three minutes by using a stirrer, the used milk is skimmed milk, the used milk powder is skimmed milk powder, the fat content of the skimmed milk and the milk powder is very low, meeting the nutritional requirement of modern people for pursuing high protein and low fat, adding the milk powder after stirring is finished and stirring uniformly for standby, adding a small amount of milk powder once when the milk powder is added, adding the milk powder into the container for multiple times after stirring, improving the dissolution efficiency, S3: adding the mixed liquid formed in the step S2 into the low-gluten flour in sequence, adding ammonium bicarbonate, sodium bicarbonate, edible calcium powder and a proper amount of powdered lecithin, wherein the sodium bicarbonate and the ammonium bicarbonate are used simultaneously according to the proportion of 1:1, so that the biscuit volume can be ensured to be increased, the biscuit can feel loose, soft, crisp and crisp after entering the mouth, the calcium content in the biscuit is effectively increased by adding practical calcium powder, then adding the mushroom blocks baked in the step S1, stirring, kneading the dough into smooth dough after the dough is flocculent, adjusting the flour to the room temperature of 25-30 ℃, adjusting the flour for about 5-10 minutes, and standing the dough after being kneaded into smooth dough for about 10 minutes; s4: manually rolling the dough in the step S3, if the dough binding force in the step S is too small and cannot be smoothly operated, rolling the dough to ensure the viscosity of the dough better so that the dough is not easy to break in the baking process, cutting the dough into a required shape by using a model after rolling, putting the dough into a preheated baking tray, and baking for 6 minutes at 250 ℃; and S5, after baking, placing the biscuit in a cool and ventilated place, and naturally cooling for 5 minutes at room temperature to obtain the biscuit. The biscuit is more friendly to people with high blood pressure, high blood sugar and high blood sugar due to strict salt content and sugar content control, the crisp, sweet and salty taste better meets the daily nutritional requirements of consumers, the goal of being suitable for most people is achieved, the pursuit of people for healthy life is better met, the difficulty of the manufacturing process is low, and the practicability is better.

According to the formula process of the high-grade mushroom nutritious biscuit, the mushrooms are baked and mixed through the steps S1 and S3, mushroom blocks are added into the biscuit, original nutritious ingredients of the mushrooms are not damaged, and the nutrition level of the biscuit is improved. Shortening, ammonium bicarbonate and sodium bicarbonate are used in the step S3 to enable the biscuit to become more crisp, a small amount of salt is used in the step S1 to be mixed with the mushroom, a small amount of honey is added in the step S2 to protect the spleen and strengthen the stomach, moisten the lung and supplement deficiency, so that the taste of the biscuit is more delicious, and the sweet and salty taste of the biscuit is blended by matching with a small amount of salt added in the mushroom in the step S1, so that the biscuit is suitable for the taste of more people, and the taste of the biscuit is improved. The eggs and the skim milk are added in the step S2 to be mixed, so that the nutritional ingredients of the biscuit are more comprehensive, the biscuit is more friendly to people with three highs due to strict salt content and sugar content control, the crisp, sweet and salty taste better meets the taste of consumers and better meets the daily nutritional requirements of people, the goal of being suitable for most people is achieved, the pursuit of people for healthy life is better met, the difficulty of the making process is low, and the practicability is better.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.