CN104430755A - Flower mushroom cookie and preparation method thereof - Google Patents
Flower mushroom cookie and preparation method thereof Download PDFInfo
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- CN104430755A CN104430755A CN201410695210.7A CN201410695210A CN104430755A CN 104430755 A CN104430755 A CN 104430755A CN 201410695210 A CN201410695210 A CN 201410695210A CN 104430755 A CN104430755 A CN 104430755A
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 65
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 14
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 14
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 52
- 238000002156 mixing Methods 0.000 claims description 17
- 238000007670 refining Methods 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 239000004519 grease Substances 0.000 claims description 12
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 11
- 239000011630 iodine Substances 0.000 claims description 11
- 229910052740 iodine Inorganic materials 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000446 fuel Substances 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 235000013601 eggs Nutrition 0.000 description 11
- 235000015895 biscuits Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
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- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- AVBGNFCMKJOFIN-UHFFFAOYSA-N triethylammonium acetate Chemical compound CC(O)=O.CCN(CC)CC AVBGNFCMKJOFIN-UHFFFAOYSA-N 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Provided is a flower mushroom cookie and a preparation method thereof. The flower mushroom cookie is made by molding and baking mixed dough. Raw materials of the dough comprise low protein flour, refined vegetable oil, baking powder, whey powder, flower mushroom powder, national standard first-grade white granulated sugar powder, first-grade iodized refined salt, egg liquid and flower mushroom dices. The flower mushroom cookie is made by molding and baking the prepared dough.
Description
Technical field
The present invention relates to cookies, specifically be that a kind of flower eats cookies and preparation method thereof.
Background technology
Cookies is originally the food of a kind of high sugar, high grease.Along with the raising of people's living standard, higher fatty acid high oil food is taken in too much, and cause diet nutrition unbalanced, edible cookies can make the incidence of disease of " ciril disease " day by day improve.Therefore exploitation has cookie balanced in nutrition, has very positive meaning.
Flower mushroom is the star in bacterium.The end face of flower mushroom presents light black, and mushroom line opens sudden and violent flower, white, in faint yellow at the bottom of mushroom.Flower mushroom is gained the name because end face has decorative pattern.Flower mushroom is a kind of edible mushroom rising star that modern development gets up, it is that mushroom is in process of production by natural conditions such as control temperature, humidity, illumination and ventilations, people for a change mushroom normal growth grow, make cap form brown decorative pattern alternate in vain, thus form flower mushroom.According to analysis, flower mushroom contains crude protein 23.2% ~ 24.3%, crude fat 2.92% ~ 3.37%, and has mineral matter and the multivitamins such as calcium, zinc, phosphorus, iron.Amino acid content is high, wants amino acid and abundant flower mushroom polysaccharide containing 17 kinds of needed by human body, and containing a large amount of flower mushroom purine bases.Wherein 8 seed amino acids of needed by human body, it just has 7 kinds, and TEAA reaches 3.5827%, and total amino acid content reaches 9.4515%, and its content is all high than general mushroom.Due to flower mushroom cap and the overall speed of growth slower than common mushroom, so it is more tender and crisp than common mushroom meat mouthfeel, flavour is more delicious, is that fragrance secretes spleen, nutritious material for cooking and healthy food.Measure according to chemical analysis, its water content is 1/2nd of common mushroom, amino acid whose content exceeds 3 ~ 4 times, excellent taste. flower mushroom has adjustment human metabolism, helps digest, reduces blood pressure, reduces cholesterol, prevents cirrhosis, eliminates gall stone, prevents and treats the effects such as rickets, has the reputation of " plant queen ".Flower mushroom acts on the dark welcome by the domestic and international masses with abundant nutrition and diseases prevention, body-building, delay senility etc.
Summary of the invention
The present invention, for solving the problems of the technologies described above, provides a kind of nutritive value higher, mouthfeel and excellent flavor, there is the preparation method of the cookies of certain health-care effect, adopt the method, the nutritive value of cookies can be improved, and prophylactic effect can be played to human body.
For realizing above-mentioned technical purpose, the technical scheme taked is: a kind of flower eats cookies, cured by the dough molding of becoming reconciled and make, the raw material of described dough is by Self-raising flour, refining vegetable oil, baking powder, whey powder, flower eats powder, GB one-level white sugar powder, one-level adds the exquisite salt of iodine, egg liquid and Hua Ruding composition, its addition is incorporated as Self-raising flour 100 parts according to parts by weight, refining vegetable oil 40-50 part, baking powder 2-5 part, whey powder 5-10 part, flower eats powder 5-10 part, GB one-level white sugar powder 20-28 part, one-level adds iodine exquisite salt 0.8-1 part, egg liquid 10-15 part and flower eat fourth 6-8 part.
Flower eats a preparation method for cookies, comprises the following steps:
Step one, prepare dough
(1) 40-50 part refining vegetable oil is got by ratio of weight and the number of copies, be that the refining vegetable oil of 30-40 DEG C is put into mixer and stirred 10-15 minute obtained grease by oil temperature, get Self-raising flour 100 parts, baking powder 2-5 part by ratio of weight and the number of copies, 80 mesh sieves are crossed after baking powder being added Self-raising flour mixing, add after mixing in grease, adopt stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, stir, for subsequent use, wherein, stirring at low speed speed is 110 revs/min, and high-speed stirred speed is 210 revs/min;
(2) get whey powder 5-10 part by ratio of weight and the number of copies, flower eats powder 5-10 part, GB one-level white sugar powder 20-28 part, one-level add iodine exquisite salt 0.8-1 part, egg liquid 10-15 part and flower and eat fourth 6-8 part, first 5-10 part whey powder, 5-10 part flower being eaten powder, 20-28 part GB one-level white sugar powder and 0.8-1 part one-level adds after the exquisite salt of iodine mixed 80 mesh sieves, add in the mixture that in step one, (1) makes, stirring at low speed 1 ~ 2min, high-speed stirred 3 ~ 4min; Add wherein by 10-15 part egg liquid again, stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, finally add flower and eat fourth 6-8 part, mixing and stirring, obtained dough, wherein, stirring at low speed speed is 110 revs/min, and high-speed stirred speed is 210 revs/min;
Step 2, shaping and cure
(1) add in Linear cut forming machine by the dough that step one is become reconciled, the speed of control line cutting is 4 revs/min, and the musculus cutaneus after excision forming is heavily 12 ± 0.2g/ block, and musculus cutaneus thickness is 4 ± 0.2mm, and excision forming makes the dapple cookies of band;
(2) cookies that (1) in step 2 makes are put into baking oven, oven temperatures: face, cookies surface fire temperature is 190 ~ 200 DEG C, and cookies bottom surface fire in a stove before fuel is added temperature is 170 ~ 180 DEG C, and baking time is 20 ~ 25min, makes flower and eats cookies.
Flower of the present invention is eaten powder and was pulverized 80 mesh sieves by drying Hua Rujing and make, and wherein the drying flower water content of eating is below 2%.
Flower of the present invention is eaten fourth and is eaten by fresh flowers and dry the even little fourth being cut into 2*2cm and make.
Beneficial effect of the present invention: not only special taste in the flower mushroom cookies that the present invention adopts advanced technologies to produce, mouthfeel and excellent flavor, and containing abundant nutrition, not only containing rich in protein and amino acid, fat, cellulose and vitamin etc. in flower mushroom, and containing abundant flower mushroom polysaccharide, flower mushroom polysaccharide has immunological enhancement, though its mechanism is in vivo without the effect of direct killing tumour cell, but play antitumor activity by the immunologic function strengthening body, thus reach diseases prevention, disease-resistant object.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
(1) preparation method of the flower mushroom cookies described in, drying flower mushroom is sieved after pulverizer is pulverized, fresh flower mushroom is cut into uniform little fourth, and with this flower mushroom powder and flower mushroom fourth for raw material, by mixing manufacture cookies such as itself and Self-raising flour, refining vegetable oil, Icing Sugar, eggs;
(2) manufacturing process of cookies comprises successively: pre-treatment of raw material and face, shaping, baking, cooling, arrange, packaging; Its raw material mainly comprises refining vegetable oil, Self-raising flour, baking powder, whey powder, flower mushroom powder, GB one-level white sugar powder, one-level add iodine exquisite salt, egg liquid, flower mushroom fourth etc.;
(3) manufacturing process of flower mushroom powder, requires that its moisture of drying flower mushroom is below 2%, by it after pulverizer is pulverized, crosses 80 mesh sieves; The manufacturing process of flower mushroom fourth, requires the high-quality flower mushroom that buying is fresh, meat is thick, dries, be cut into the even little fourth of 2*2 after being cleaned up;
(4) and first refining vegetable oil is added in the process of face and face pot in adopt in stirring at low speed, make it stir, its addition is 45% ~ 50% of flour, oil temperature should control between 30-40 DEG C, when making summer, because environment temperature is high, the temperature of oil suitably can be reduced;
(5) and face technique adopt powder oil process, 80 mesh sieves are crossed after being mixed with baking powder by Self-raising flour, make it mix, mixed weak strength flour and baking powder are added in the grease stirred, stirring at low speed 1 ~ 2min, other raw material addition of high-speed stirred 2 ~ 3min, the addition 100g(of weak strength flour take Self-raising flour as benchmark), baking powder 2% ~ 5%;
(6) other auxiliary materials mainly comprise whey powder 5% ~ 10%, flower mushroom powder 5% ~ 10%, Icing Sugar 20 ~ 28%, salt 0.8% ~ 1.0%, are crossed after 80 mesh sieves mix and add with in the pot of face, first stirring at low speed 1 ~ 2min, high-speed stirred 3 ~ 4min;
(7) slowly added by egg liquid with in the pot of face, stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, the addition of egg is 10% ~ 15%, finally adds the flower mushroom fourth of 6% ~ 8%, by itself and other raw material mixing and stirring.
(8) add in Linear cut forming machine by the dough of becoming reconciled, the speed of control line cutting is 4 revs/min, and the musculus cutaneus after excision forming is heavily 12 ± 0.2g/ block, musculus cutaneus thickness is 4 ± 0.2mm, cookies after excision forming should have obvious decorative pattern, and decorative pattern is even, indeformable;
(9) in bake process, oven temperatures is face fire 190 ~ 200 DEG C, the fire in a stove before fuel is added 170 ~ 180 DEG C, and baking time is 20 ~ 25min.Biscuit after baking is indeformable, and flower mushroom is evenly distributed, and color is golden yellow, biscuit uniform color.
embodiment 1
1 and face process in first refining vegetable oil is added according to 1:1 ratio and adopts 150 revs/min in the pot of face and stir, make it stir, its addition is 40 parts, and oil temperature should control at about 30 DEG C, obtained grease; Get Self-raising flour 100 parts, baking powder 4 parts by ratio of weight and the number of copies, 80 mesh sieves are crossed after baking powder being added Self-raising flour mixing, add after mixing in grease, adopt stirring at low speed 1min, high-speed stirred 2min, stir, for subsequent use, wherein, stirring at low speed speed is 110 revs/min, high-speed stirred speed is 210 revs/min, and middle stirring at low speed speed is 150 revs/min;
2, first 8 portions of whey powders, 5 parts of flowers being eaten powder, 20-part GB one-level white sugar powder and 0.88 part of one-level adds after the exquisite salt of iodine mixed 80 mesh sieves, adds in the mixture that in step one, (1) makes, stirring at low speed 1 ~ 2min, high-speed stirred 3 ~ 4min; Add wherein by 10 parts of egg liquids again, stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, the flower finally adding 2-4mm long eats grain 6 parts, mixing and stirring, obtained dough, and wherein, stirring at low speed speed is 110 revs/min, and high-speed stirred speed is 210 revs/min;
3, add in Linear cut forming machine by the dough of becoming reconciled, the speed of control line cutting is 4 revs/min, and the musculus cutaneus after excision forming is heavily 12 ± 0.2g/ block, musculus cutaneus thickness is 4 ± 0.2mm, cookies after excision forming should have obvious decorative pattern, and decorative pattern is even, indeformable;
4, in bake process, oven temperatures is face fire 190 DEG C, and the fire in a stove before fuel is added 170 DEG C, baking time is 25min.Biscuit after baking is indeformable, and flower is eaten and is evenly distributed, and color is golden yellow, biscuit uniform color.
embodiment 2
1 and face process in first refining vegetable oil is added according to 1:1 ratio and stirring at low speed in adopting in the pot of face, make it stir, its addition is 48 parts, and oil temperature should control at about 35 DEG C, obtained grease; Get Self-raising flour 100 parts, baking powder 2 parts by ratio of weight and the number of copies, 80 mesh sieves are crossed after baking powder being added Self-raising flour mixing, add after mixing in grease, adopt stirring at low speed 2min, high-speed stirred 3min, stir, for subsequent use, wherein, stirring at low speed speed is 110 revs/min, high-speed stirred speed is 210 revs/min, and middle stirring at low speed speed is 150 revs/min;
2, first 10 portions of whey powders, 8 parts of flowers being eaten powder, 28 parts of GB one-level white sugar powder and 0.8 part of one-level adds after the exquisite salt of iodine mixed 80 mesh sieves, adds in the mixture that step one makes, stirring at low speed 1 ~ 2min, high-speed stirred 3 ~ 4min; Add wherein by 15 parts of egg liquids again, stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, the flower finally adding 2-4mm long eats grain 8 parts, mixing and stirring, obtained dough, and wherein, stirring at low speed speed is 110 revs/min, and high-speed stirred speed is 210 revs/min;
3, add in Linear cut forming machine by the dough of becoming reconciled, the speed of control line cutting is 4 revs/min, and the musculus cutaneus after excision forming is heavily 12 ± 0.2g/ block, musculus cutaneus thickness is 4 ± 0.2mm, cookies after excision forming should have obvious decorative pattern, and decorative pattern is even, indeformable;
4, in bake process, oven temperatures is face fire 200 DEG C, and the fire in a stove before fuel is added 180 DEG C, baking time is 22min.Biscuit after baking is indeformable, and flower is eaten and is evenly distributed, and color is golden yellow, biscuit uniform color.
embodiment 3
1 and face process in first refining vegetable oil is added according to 1:1 ratio and stirring at low speed in adopting in the pot of face, make it stir, its addition is 50 parts, and oil temperature should control at about 40 DEG C, obtained grease; Get Self-raising flour 100 parts, baking powder 3 parts by ratio of weight and the number of copies, 80 mesh sieves are crossed after baking powder being added Self-raising flour mixing, add after mixing in grease, adopt stirring at low speed 2min, high-speed stirred 3min, stir, for subsequent use, wherein, stirring at low speed speed is 110 revs/min, high-speed stirred speed is 210 revs/min, and middle stirring at low speed speed is 150 revs/min;
2, first 5 portions of whey powders, 10 parts of flowers being eaten powder, 25 parts of GB one-level white sugar powder and 1 part of one-level adds after the exquisite salt of iodine mixed 80 mesh sieves, adds in the mixture that step one makes, stirring at low speed 1 ~ 2min, high-speed stirred 3 ~ 4min; Add wherein by 10 parts of egg liquids again, stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, the flower finally adding 2-4mm long eats grain 8 parts, mixing and stirring, obtained dough, and wherein, stirring at low speed speed is 110 revs/min, and high-speed stirred speed is 210 revs/min;
3, add in Linear cut forming machine by the dough of becoming reconciled, the speed of control line cutting is 4 revs/min, and the musculus cutaneus after excision forming is heavily 12 ± 0.2g/ block, musculus cutaneus thickness is 4 ± 0.2mm, cookies after excision forming should have obvious decorative pattern, and decorative pattern is even, indeformable;
4, in bake process, oven temperatures is face fire 190 DEG C, and the fire in a stove before fuel is added 180 DEG C, baking time is 20min.Biscuit after baking is indeformable, and flower is eaten and is evenly distributed, and color is golden yellow, biscuit uniform color.
Claims (4)
1. a flower eats cookies, cured by the dough molding of becoming reconciled and make, it is characterized in that: the raw material of described dough eats powder by Self-raising flour, refining vegetable oil, baking powder, whey powder, flower, GB one-level white sugar powder, one-level add iodine exquisite salt, egg liquid and Hua Ruding and form, its addition is incorporated as Self-raising flour 100 parts according to parts by weight, refining vegetable oil 40-50 part, baking powder 2-5 part, whey powder 5-10 part, flower eat powder 5-10 part, GB one-level white sugar powder 20-28 part, one-level add iodine exquisite salt 0.8-1 part, egg liquid 10-15 part and flower and eat fourth 6-8 part.
2. a kind of flower as claimed in claim 1 eats the preparation method of cookies, it is characterized in that: comprise the following steps:
Step one, prepare dough
Get 40-50 part refining vegetable oil by ratio of weight and the number of copies, be that the refining vegetable oil of 30-40 DEG C is put into and face pot stirring at low speed 10-15 minute obtained grease by oil temperature, get Self-raising flour 100 parts, baking powder 2-5 part by ratio of weight and the number of copies, 80 mesh sieves are crossed after baking powder being added Self-raising flour mixing, add after mixing in grease, adopt stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, stir, for subsequent use, wherein, stirring at low speed speed is 110 revs/min, high-speed stirred speed is 210 revs/min, and middle stirring at low speed speed is 150 revs/min;
Get whey powder 5-10 part by ratio of weight and the number of copies, flower eats powder 5-10 part, GB one-level white sugar powder 20-28 part, one-level add iodine exquisite salt 0.8-1 part, egg liquid 10-15 part and flower and eat fourth 6-8 part, first 5-10 part whey powder, 5-10 part flower being eaten powder, 20-28 part GB one-level white sugar powder and 0.8-1 part one-level adds after the exquisite salt of iodine mixed 80 mesh sieves, add in the mixture that in step one, (1) makes, stirring at low speed 1 ~ 2min, high-speed stirred 3 ~ 4min; Add wherein by 10-15 part egg liquid again, stirring at low speed 1 ~ 2min, high-speed stirred 2 ~ 3min, finally add flower and eat fourth 6-8 part, mixing and stirring, obtained dough, wherein, stirring at low speed speed is 110 revs/min, and high-speed stirred speed is 210 revs/min;
Step 2, shaping and cure
(1) add in Linear cut forming machine by the dough that step one is become reconciled, the speed of control line cutting is 4 revs/min, and the musculus cutaneus after excision forming is heavily 12 ± 0.2g/ block, and musculus cutaneus thickness is 4 ± 0.2mm, and excision forming makes the dapple cookies of band;
(2) cookies that (1) in step 2 makes are put into baking oven, oven temperatures: face, cookies surface fire temperature is 190 ~ 200 DEG C, and cookies bottom surface fire in a stove before fuel is added temperature is 170 ~ 180 DEG C, and baking time is 20 ~ 25min, makes flower and eats cookies.
3. a kind of flower as claimed in claim 2 eats the preparation method of cookies, it is characterized in that: described flower is eaten powder and pulverized 80 mesh sieves by drying Hua Rujing and make, and wherein the drying flower water content of eating is below 2%.
4. a kind of flower as claimed in claim 2 eats the preparation method of cookies, it is characterized in that: described Hua Ruding is eaten by fresh flowers and dries the even little fourth being cut into 2*2cm and make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695210.7A CN104430755A (en) | 2014-11-27 | 2014-11-27 | Flower mushroom cookie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695210.7A CN104430755A (en) | 2014-11-27 | 2014-11-27 | Flower mushroom cookie and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104430755A true CN104430755A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410695210.7A Pending CN104430755A (en) | 2014-11-27 | 2014-11-27 | Flower mushroom cookie and preparation method thereof |
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Cited By (3)
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| CN106720128A (en) * | 2017-02-27 | 2017-05-31 | 成都中医药大学 | A kind of mushroom crisp fritter cookies and preparation method thereof |
| CN107484801A (en) * | 2017-10-12 | 2017-12-19 | 湖南天下洞庭食品有限公司 | The preparation method of asparagus cookie |
| CN107549675A (en) * | 2017-10-12 | 2018-01-09 | 湖南天下洞庭食品有限公司 | The preparation method of asparagus egg roll |
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| CN107484801A (en) * | 2017-10-12 | 2017-12-19 | 湖南天下洞庭食品有限公司 | The preparation method of asparagus cookie |
| CN107549675A (en) * | 2017-10-12 | 2018-01-09 | 湖南天下洞庭食品有限公司 | The preparation method of asparagus egg roll |
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