CN105145754A - Cookies and making method thereof - Google Patents

Abstract

The invention discloses cookies and a making method thereof. The making method includes the steps that 1, butter, sugar, salt, egg liquid, low-gluten flour and milk powder are mixed and stirred, and a mixture M1 is obtained; 2, the mixture M1 is pressed and formed and placed under the conditions that the temperature ranges from -20 DEG C to -15 DEG C and the humidity ranges from 5% to 80% to be frozen for 0.5 h-1 h; 3, the frozen mixture M1 is taken out, sliced and then baked, and the cookies are made. According to the technical scheme, the situation that the taste of the cookies is changed due to the change of the texture of the cookies is avoided, the effect of achieving good shaping conditions is achieved without reducing the taste of the cookies, and the requirements of modern people for the color, aroma, taste and the like of food are further met.

Description

Cookies and preparation method thereof

Technical field

The present invention relates to the manufacture field of cookies, particularly, relate to a kind of cookies and preparation method thereof.

Background technology

Along with improving constantly of living standard, people are also more and more higher for the requirement of requisite food in life, not only require that food mouthfeel is better, and also have certain requirement for the profile etc. of food.This just requires that food is in preparation process, the requirement that demand fulfillment looks good, smell good and taste good.Cookies are because its mouthfeel is compared to conventional cookies, there is looser mouthfeel and the more strong taste of milk, be subject to liking of increasing people, especially youthfully to like, and young man more pursues for fashion, thus, simple features good taste can not meet people day by day for the more and more higher standard of food.And cookies are because of often comparatively soft after the mixing of its raw material, be thus adopt to mount colored mouth and carry out extrusion molding mostly, shape is comparatively single.But if by hardening for raw material texture, then the cookies mouthfeel made can reduce again greatly.

Therefore, provide one not affect cookies mouthfeel, and to carry out moulding are as required problems that the present invention needs solution badly to meet people further for the cookies and preparation method thereof of the requirement of cookies.

Summary of the invention

For above-mentioned prior art, the object of the invention is to overcome cookies quality in prior art softer, not easily mould, and then make the cookies shape that obtains single, if carry out moulding by force, often reduce the problem of cookies mouthfeels, thus provide one not affect cookies mouthfeel, and can carry out moulding to meet the cookies and preparation method thereof of people for the requirement of cookies further as required.

To achieve these goals, the invention provides a kind of preparation method of cookies, wherein, described preparation method comprises:

1) stir after butter, sugar, salt, egg liquid, Self-raising flour and milk powder being mixed, obtain mixture M 1;

2) be-20 DEG C ~-15 DEG C by being positioned over temperature after compressing for mixture M 1, humidity is freezing 0.5 ~ 1h under the condition of 5% ~ 80%;

3) by above-mentioned freezing after mixture M 1 take out cut into slices after toast, obtained cookies.

Present invention also offers a kind of cookies obtained according to preparation method described above.

Pass through technique scheme, the present invention carries out freezing under cookies raw material being positioned over after mixing the environment of certain condition and certain humidity, and control the freezing time, thus make cookies can effectively improve its hardness after freezing, be convenient to carry out moulding, simultaneously, this kind of method is by controlling above-mentioned condition, make cookies can not cause the change of its mouthfeel because of the change of its quality, thus achieve and do not reduce cookies mouthfeel, and the effect of good moulding condition can be reached, meet the demand of modern for each side such as color, smell and taste of food further.

Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.

Detailed description of the invention

Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.

The invention provides a kind of preparation method of cookies, wherein, described preparation method comprises:

1) stir after butter, sugar, salt, egg liquid, Self-raising flour and milk powder being mixed, obtain mixture M 1;

2) be-20 DEG C ~-15 DEG C by being positioned over temperature after compressing for mixture M 1, humidity is freezing 0.5 ~ 1h under the condition of 5% ~ 80%;

3) by above-mentioned freezing after mixture M 1 take out cut into slices after toast, obtained cookies.

Above-mentioned design is freezing by carrying out under the environment that cookies raw material is positioned over after mixing certain condition and certain humidity, and control the freezing time, thus make cookies can effectively improve its hardness after freezing, be convenient to carry out moulding, simultaneously, this kind of method is by controlling above-mentioned condition, make cookies can not cause the change of its mouthfeel because of the change of its quality, thus achieve and do not reduce cookies mouthfeel, and the effect of good moulding condition can be reached, meet the demand of modern for each side such as color, smell and taste of food further.

Raw material described above can do corresponding adjustment according to the difference of the actual needs of those skilled in the art and environment, such as, one of the present invention preferred embodiment in, most of Man's Demands is more suitable in order to make mouthfeel, relative to the described butter of 100 weight portions, the consumption of described sugar is 80 ~ 120 weight portions, the consumption of described salt is 3 ~ 6 weight portions, the consumption of described egg liquid is 50 ~ 100 weight portions, the consumption of described Self-raising flour is 150 ~ 300 weight portions, and the consumption of described milk powder is 40 ~ 80 weight portions.

In order to make freezing after mixture M 1 be more convenient for carrying out shaping and subsequent operation, and improve the mouthfeel of obtained cookies further, one of the present invention more preferred embodiment in, step 2) in mixture M 1 surface that can also comprise after the freezing sprinkle coarse cereals face; Wherein, relative to the described butter of 100 weight portions, the consumption in described coarse cereals face is 20 ~ 50 weight portions.

Described coarse cereals face can be selected according to actual needs accordingly, such as, one of the present invention more preferred embodiment in, described coarse cereals face can be selected from highland barley powder or corn flour.

Certainly, in order to avoid refrigerating process is on the impact of cookies mouthfeel, one of the present invention more preferred embodiment in, step 2) in can also comprise the mixture M 1 after compressing is placed in temperature be carry out again after placing 5 ~ 15min under the condition of 20 ~ 25 DEG C freezing.

Step 1) in each raw material can directly mix after stir, certainly, in order to make the cookies mouthfeel that obtains more loose, milk fragrance is more strong, one of the present invention preferred embodiment in, step 1) in whipping process can be further defined to and comprise:

A) stir after butter, sugar and salt being mixed;

B) to through steps A) stir after add egg liquid in the mixture that obtains and stir;

C) to step B) add Self-raising flour and milk powder in obtained mixture after stir.

Similarly, in order to the requirement for health can also be improved in the good situation of cookies mouthfeel that guarantee is obtained, one of the present invention more preferred embodiment in, step 1) in also comprise and add nutrient material and mix, wherein, described nutriment is selected from one or more in albumen powder, spinach powder, wheat bran and monkey mushroom powder.

Present invention also offers a kind of cookies obtained according to preparation method described above.

Below will be described the present invention by embodiment.In following examples, described butter, described sugar, described salt, described egg, described Self-raising flour, described milk powder, described highland barley powder and described spinach powder are conventional commercial product.

Embodiment 1

Stir after 100g butter, 80g sugar and the mixing of 3g salt; In the mixture obtained after above-mentioned steps stirring, add 50g egg liquid stir; To be mixed evenly after add 10g spinach powder, 150g Self-raising flour and 40g milk powder after stir, obtain mixture M 1; By compressing for mixture M 1 be placed on temperature be place 5min under the condition of 20 DEG C after be positioned over temperature again and be-20 DEG C DEG C, humidity is under the condition of 5% after freezing 0.5h, sprinkles 20g highland barley powder after to be removed on its surface; By above-mentioned freezing after mixture M 1 take out cut into slices after toast, obtained cookies A1.

Embodiment 2

Stir after 100g butter, 120g sugar and the mixing of 6g salt; In the mixture obtained after above-mentioned steps stirring, add 100g egg liquid stir; To be mixed evenly after add 10g spinach powder, 300g Self-raising flour and 80g milk powder after stir, obtain mixture M 1; By compressing for mixture M 1 be placed on temperature be place 15min under the condition of 25 DEG C after be positioned over temperature again and be-15 DEG C, humidity is under the condition of 80% after freezing 1h, sprinkles 50g highland barley powder after to be removed on its surface; By above-mentioned freezing after mixture M 1 take out cut into slices after toast, obtained cookies A2.

Embodiment 3

Stir after 100g butter, 100g sugar and the mixing of 4.8g salt; In the mixture obtained after above-mentioned steps stirring, add 80g egg liquid stir; To be mixed evenly after add 10g spinach powder, 200g Self-raising flour and 60g milk powder after stir, obtain mixture M 1; By compressing for mixture M 1 be placed on temperature be place 10min under the condition of 20 DEG C after be positioned over temperature again and be-18 DEG C, humidity is under the condition of 50% after freezing 0.5h, sprinkles 30g highland barley powder after to be removed on its surface; By above-mentioned freezing after mixture M 1 take out cut into slices after toast, obtained cookies A3.

Embodiment 4

Be prepared according to the preparation method of embodiment 1, unlike, do not sprinkle highland barley powder after the freezing, obtained cookies A4.

Embodiment 5

Be prepared according to the preparation method of embodiment 1, unlike, sprinkle long patent flour on surface after the freezing, obtained cookies A5.

Embodiment 6

Stir after 100g butter, 80g sugar, 3g salt, 50g egg liquid, 10g spinach powder, 150g Self-raising flour and 40g milk powder, obtain mixture M 1; By compressing for mixture M 1 be placed on temperature be place 5min under the condition of 20 DEG C after be positioned over temperature again and be-20 DEG C, humidity is under the condition of 5% after freezing 0.5h, sprinkles 20g highland barley powder after to be removed on its surface; By above-mentioned freezing after mixture M 1 take out cut into slices after toast, obtained cookies A6.

Embodiment 7

Be prepared according to the preparation method of embodiment 2, unlike, the mixture M 1 after compressing is not placed under the condition of 20 DEG C, directly carries out freezing, obtained cookies A7.

Comparative example 1

Be prepared according to the preparation method of embodiment 3, unlike, cryogenic temperature is-30 DEG C, and cooling time is 2h, and humidity is 90%, obtained cookies D1.(namely find to be difficult to cut in slicing processes, cause cookies thickness mostly thicker, and shape differ)

Comparative example 2

Be prepared according to the preparation method of embodiment 3, unlike, cryogenic temperature is-5 DEG C, and cooling time is 5min, and humidity is 90%, obtained cookies D2.(not easily cutting, sticky cutting knife)

Test case

Above-mentioned obtained A1-A7, D1 and D2 are observed its profile respectively, and is tasted by 5 different trial test personnel (being numbered 1#, 2#, 3#, 4# and 5# respectively) respectively, the result obtained is as shown in table 1.

Wherein, the standard of outward appearance is as follows:

Excellent: apparent size is consistent, without obvious crackle, substantially without fragment during fresh baked;

Good: size is basically identical, part surface has crackle, substantially without fragment during fresh baked;

Better: size is basically identical, there is slight crackle on surface, has part fragment during fresh baked;

Difference: size uneven thickness, surface baking irregular colour, there is crackle on surface, and during fresh baked, fragment is more.

The standard of mouthfeel is as follows:

Excellent: loose delicious and crisp, milk aromatic flavour;

Good: comparatively loose, mouthfeel is better;

Difference: mouthfeel is comparatively hard, and milk fragrance is general.

Table 1

Can be found out by table 1, cookies mouthfeel obtained is within the scope of the present invention better, outward appearance is better, but what obtain outward in the scope of the invention does not then possess good mouthfeel and outward appearance, mouthfeel and the outward appearance of cookies obtained in preferable range of the present invention are then more excellent, thus, by technological means of the present invention, achieve and do not affect cookies mouthfeel, and can carry out moulding to meet the effect of people for the requirement of cookies further as required.

More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.

It should be noted that in addition, each concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode, in order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.

In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.

Claims (8)

1. a preparation method for cookies, is characterized in that, described preparation method comprises:

1) stir after butter, sugar, salt, egg liquid, Self-raising flour and milk powder being mixed, obtain mixture M 1;

2) be-20 DEG C ~-15 DEG C by being positioned over temperature after compressing for mixture M 1, humidity is freezing 0.5 ~ 1h under the condition of 5% ~ 80%;

3) by above-mentioned freezing after mixture M 1 take out cut into slices after toast, obtained cookies.

2. preparation method according to claim 1, wherein, relative to the described butter of 100 weight portions, the consumption of described sugar is 80 ~ 120 weight portions, the consumption of described salt is 3 ~ 6 weight portions, the consumption of described egg liquid is 50 ~ 100 weight portions, and the consumption of described Self-raising flour is 150 ~ 300 weight portions, and the consumption of described milk powder is 40 ~ 80 weight portions.

3. preparation method according to claim 2, wherein, step 2) in mixture M 1 surface also comprised after the freezing sprinkle coarse cereals face; Wherein, relative to the described butter of 100 weight portions, the consumption in described coarse cereals face is 20 ~ 50 weight portions.

4. preparation method according to claim 3, wherein, described coarse cereals face is selected from highland barley powder or corn flour.

5. preparation method according to claim 1, wherein, step 2) in also comprise the mixture M 1 after compressing is placed in temperature be carry out again after placing 5 ~ 15min under the condition of 20 ~ 25 DEG C freezing.

6. preparation method according to claim 1, wherein, step 1) in whipping process comprise:

A) stir after butter, sugar and salt being mixed;

B) to through steps A) stir after add egg liquid in the mixture that obtains and stir;

C) to step B) add Self-raising flour and milk powder in obtained mixture after stir.

7. preparation method according to claim 1, wherein, step 1) in also comprise and add nutrient material and mix, wherein, described nutriment be selected from albumen powder, spinach powder, wheat bran and monkey mushroom powder one or more.

8. the cookies that obtain of the preparation method according to claim 1-7 any one.