CN104170923A - Soft cookie with trehalose - Google Patents
Soft cookie with trehalose Download PDFInfo
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- CN104170923A CN104170923A CN201310199892.8A CN201310199892A CN104170923A CN 104170923 A CN104170923 A CN 104170923A CN 201310199892 A CN201310199892 A CN 201310199892A CN 104170923 A CN104170923 A CN 104170923A
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- trehalose
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- soft cookies
- soft cookie
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Abstract
The invention discloses a method for preparing a soft cookie with trehalose, and belongs to the technical field of food processing. The soft cookie comprises 0.1 to 2% of trehalose, wherein the trehalose in soft cookie mainly plays the roles of water retention and supply of soft taste of soft cookie. The method comprises the following steps that the trehalose is added with water to be fully stirred to be prepared into a solution, then the solution is added to ingredients in the first soft cookie production stage to be uniformly stirred, and a finished product is prepared after forming and baking. The yeast can improve the water retention of the baked soft cookie through the addition treatment of the trehalose, and improve the mellowness sense, taste and structure properties of the structure of the soft cookie.
Description
Technical field
The present invention relates to a kind of soft cookies, the soft cookies of especially a kind of trehalose.
Background technology
Soft cookies are that a kind of at the popular a kind of cookies of western countries, with respect to common hard cookies, mouthfeel is soft, soft in outer shortcake, agreeably sweet, there is no the crisp and dry sensation of general biscuit, liked by consumer.But due to current Some features, soft cookies are mainly that family workshop is main, suitability for industrialized production amount is less, be mainly because soft cookies water content between 5-12%, be not easy to preserve, and in storage, easily dry out and cause structure hardening, mouthfeel variation, and excess moisture easily causes bacterium to exceed standard.Affect its shelf life.
Trehalose is a kind of sugar low in calories, and have can moisturizing effect, stable to heat and acid, in food, can be used for improving the institutional framework of water-retaining property and food, mouthfeel etc., and it is difficult for running off in conjunction with water, has extraordinary moisture stabilization.
Trehalose can improve its moisture stabilization for soft cookies, improves mouthfeel, improves mellowness, and has suppressed the growth of bacterium, Shelf-life.
Summary of the invention
The object of the invention is to invent the soft cookies of a kind of trehalose.
The soft cookies of a kind of trehalose of realizing the object of the invention, comprises trehalose, sucrose, edible glycerol, converted starch 0.1-1%, sodium alginate, grease (cream or shortening, palm wet goods), potassium sorbate 0.01-0.1%, flour 25-35%, sodium bicarbonate 0.1-0.5%, flavoring essence 0.01-0.5% other can add comprise various drying water chankings, raisins, oatmeal etc.
The content 0.1-2% of described trehalose.
Described cane sugar content is 10-35%.
Described glycerol content is 0.1-1%.
The content of described grease is 8-15%.
The content of described sodium alginate is 0.05-1%.
The content of described flour is 25-40%.
Described sodium bicarbonate content is 0.1-0.8%
The of the present invention one soft cookies preparation method that contains trehalose is as follows:
First stage: trehalose, sodium alginate, glycerine, converted starch mixing add a certain amount of water fully to stir and evenly mix in dough mixing machine, until liquefaction completely.
Second stage: add successively dough mixing machine to mix the raw materials such as grease, sucrose, stirring at low speed is about 5 minutes.
Phase III: add the raw materials such as flour, sodium bicarbonate, essence, stirring at low speed 5 minutes.
Fourth stage: the dough being stirred moves into forming machine, excision forming.Then the cake embryo after being shaped is put into baking oven.Toast and come out of the stove for 15-25 minute.Cooling 30 minutes to 1 hour, then packing, stored.
The soft cookies of trehalose has following features: (1) has improved lock outlet capacity with the soft cookies of trehalose, has improved the ability that prevents from organizing water loss, improves the mellowness of tissue.(2) the soft cookies with trehalose has reduced the content of the Free water in biscuit with the soft cookies of trehalose, thereby has reduced the condition that bacterium and mould grow, and can extend the preservation time of soft cookies.
The specific embodiment
Embodiment 1
The soft cookies of raisins trehalose
Composition and the content of the soft cookies of the present embodiment are as follows:
| Raw material | Consumption g | Percentage | Remarks |
| Trehalose | 5 | 0.17% | |
| Edible glycerol | 20 | 0.67% | |
| Converted starch | 10 | 0.34% | |
| Water | 295 | 9.94% | |
| Sodium alginate | 5 | 0.17% | ? |
| Butter | 400 | 13.48% | |
| Icing Sugar | 900 | 30.32% | |
| Milk flavour | 15 | 0.51% | |
| Potassium sorbate | 3 | 0.10% | |
| Wheat flour | 1100 | 37.06% | |
| Raisins | 200 | 6.74% | |
| Sodium bicarbonate | 15 | 0.51% | |
| Amount to | 2968 | 100.00% |
Finished product after the soft cookies baking of trehalose of the present embodiment: color and luster is red wine look, soft texture, the visible raisins in surface, soft good to eat, the shelf-life is greater than 6 months.
Embodiment 2
The soft cookies of oat trehalose
Composition and the content of the soft cookies of the present embodiment are as follows
| Raw material | Consumption g | Percentage | Remarks |
| Trehalose | 10 | 0.34% | |
| Edible glycerol | 20 | 0.67% | |
| Sodium alginate | 10 | 0.34% | |
| Water | 290 | 9.77% | |
| Converted starch | 10 | 0.34% | ? |
| Butter | 400 | 13.48% | |
| Icing Sugar | 900 | 30.32% | |
| Oat essence | 10 | 0.34% | |
| Potassium sorbate | 3 | 0.10% | |
| Wheat flour | 1100 | 37.06% | |
| Oatmeal | 200 | 6.74% | |
| Sodium bicarbonate | 15 | 0.51% | |
| Amount to | 2968 | 100.00% |
Finished product after the soft cookies baking of trehalose of the present embodiment: color and luster is kermesinus and milky oatmeal, and mouthfeel is soft, and the shelf-life is greater than 6 months.
Embodiment 3
The soft cookies of Cranberry trehalose
Composition and the content of the soft cookies of the present embodiment are as follows
| Raw material | Consumption g | Percentage | Remarks |
| Trehalose | 15 | 0.52% | |
| Edible glycerol | 10 | 0.34% | |
| Sodium alginate | 10 | 0.34% | |
| Water | 280 | 9.78% | |
| Converted starch | 20 | 0.68% | ? |
| Butter | 400 | 13.97% | |
| Icing Sugar | 900 | 31.43% | |
| Converted starch | 10 | 0.34% | |
| Potassium sorbate | 3 | 0.10% | |
| Wheat flour | 1100 | 38.42% | |
| Cranberry | 100 | 3.49% | |
| Sodium bicarbonate | 15 | 0.52% | |
| Amount to | 2863 | 100.00% |
Finished product after the soft cookies baking of trehalose of the present embodiment: color and luster is red wine look, soft texture, the visible Cranberry in surface is dry, and soft good to eat, the shelf-life is greater than 6 months, moisture 6-8%.
Claims (4)
1. a composition for the soft cookies of trehalose, its formula comprises: trehalose 0.1-2%, sucrose 10-35%, edible glycerol 0.1-1%, converted starch 0.1-1%, sodium alginate 0.05-1%, grease (cream or shortening, palm wet goods) 8-15%, potassium sorbate 0.01-0.1%, flour 25-40%, sodium bicarbonate 0.1-0.8%, flavoring essence 0.01-0.8% other can add comprise various drying water chankings, raisins, oatmeal etc.
2. soft cookies according to claim 1, is characterized in that: described trehalose is crystalline solid or marine alga syrup, and its content is 0.1% ~ 2%.
3. soft cookies according to claim 1 and 2, the Main Function that it is characterized in that trehalose is to play keep in conjunction with the effect of moisture and keep water activity.
4. a method of preparing the soft cookies of trehalose, is characterized in that trehalose and sodium alginate fully to stir 30 minutes, forms perfect solution, then adds successively each batching.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310199892.8A CN104170923A (en) | 2013-05-27 | 2013-05-27 | Soft cookie with trehalose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310199892.8A CN104170923A (en) | 2013-05-27 | 2013-05-27 | Soft cookie with trehalose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104170923A true CN104170923A (en) | 2014-12-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310199892.8A Pending CN104170923A (en) | 2013-05-27 | 2013-05-27 | Soft cookie with trehalose |
Country Status (1)
| Country | Link |
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| CN (1) | CN104170923A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970069A (en) * | 2015-07-22 | 2015-10-14 | 郑州荣利达食品有限公司 | High rehydrating biscuits and preparation method and application thereof |
| CN107136153A (en) * | 2017-07-18 | 2017-09-08 | 哈尔滨顺达实业发展有限公司 | A kind of premixed powder containing dietary-fiber biscuit for adding trehalose and its preparation method and application |
| CN108029721A (en) * | 2017-11-24 | 2018-05-15 | 武威霖沐科技发展有限公司 | A kind of preparation method of pumpkin biscuits |
| CN112970853A (en) * | 2019-12-13 | 2021-06-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Solid dairy product and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101375719A (en) * | 2008-09-24 | 2009-03-04 | 北京康比特体育科技股份有限公司 | Food stick |
| CN102056490A (en) * | 2008-06-11 | 2011-05-11 | 曼海姆/奥克森福特旭德楚克股份公司 | Highly active antioxidant based on trehalulose |
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2013
- 2013-05-27 CN CN201310199892.8A patent/CN104170923A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102056490A (en) * | 2008-06-11 | 2011-05-11 | 曼海姆/奥克森福特旭德楚克股份公司 | Highly active antioxidant based on trehalulose |
| CN101375719A (en) * | 2008-09-24 | 2009-03-04 | 北京康比特体育科技股份有限公司 | Food stick |
Non-Patent Citations (2)
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| 徐帮学: "《最新食品工业生产新工艺新艺术与创新配方设计及产品分析检测实用手册第2卷》", 31 May 2004, 银声音像出版社 * |
| 朱蓓薇等: "《食品加工实用技术与配方》", 31 January 1998, 天津科学技术出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970069A (en) * | 2015-07-22 | 2015-10-14 | 郑州荣利达食品有限公司 | High rehydrating biscuits and preparation method and application thereof |
| CN104970069B (en) * | 2015-07-22 | 2018-12-18 | 郑州荣利达生物科技有限公司 | A kind of high rehydration biscuit and its preparation method and application |
| CN107136153A (en) * | 2017-07-18 | 2017-09-08 | 哈尔滨顺达实业发展有限公司 | A kind of premixed powder containing dietary-fiber biscuit for adding trehalose and its preparation method and application |
| CN107136153B (en) * | 2017-07-18 | 2020-09-01 | 哈尔滨顺达实业发展有限公司 | Dietary fiber-containing biscuit premixed flour added with trehalose and preparation method and application thereof |
| CN108029721A (en) * | 2017-11-24 | 2018-05-15 | 武威霖沐科技发展有限公司 | A kind of preparation method of pumpkin biscuits |
| CN112970853A (en) * | 2019-12-13 | 2021-06-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Solid dairy product and preparation method thereof |
| CN112970853B (en) * | 2019-12-13 | 2024-03-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Solid dairy product and preparation method thereof |
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Application publication date: 20141203 |