CN105145773B - A kind of fig cookies and preparation method thereof - Google Patents
A kind of fig cookies and preparation method thereof Download PDFInfo
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- CN105145773B CN105145773B CN201510638833.5A CN201510638833A CN105145773B CN 105145773 B CN105145773 B CN 105145773B CN 201510638833 A CN201510638833 A CN 201510638833A CN 105145773 B CN105145773 B CN 105145773B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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Abstract
The invention discloses the production methods of a kind of fig cookies and the biscuit, first melt butter, add sugar, salt, salad oil, egg and are beaten, and mix mixing batter after fig powder, flour is added, are then toasted, cooled down, obtain finished product.The fig cookies produced according to this formula and technological parameter, natural in color, taste is fragrant and sweet, organization construction is fine and smooth, crisp brittleness is preferable, mouthfeel is loose, and is rich in nutrition, and the shelf-life of biscuit is conducive to extend after lucidum spore powder is added, there is certain healthcare function simultaneously, be conducive to improve human-body sub-health.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, especially a kind of fig cookies and preparation method thereof.
Background technique
Cookies is that the surface that other auxiliary materials are made is added using wheat flour, sugar, grease as primary raw material
High grease biscuit with decorative pattern.It is a kind of bakery product welcome at home by the people, it is fragrant with exquisite shape and decorative pattern
The palatable mouthfeel of sweet tea and like by the people.
Fig is a kind of flowering plant, is mainly grown in the place in the torrid zone and temperate zone, belongs to subtropical zone defoliation small arbor.Fruit
Real is in bulbous, and there is an aperture in tail portion, and pulp, meat is soft, sweet succulence, taste fragrance.
Effect: clearing heat and promoting fluid；Spleen benefiting and stimulating the appetite；Removing toxicity for detumescence.Abscess of throat；Cough caused by dryness trachyphonia；Milk is rare；The hot constipation of intestines；
Loss of appetite；Indigestion.
Currently, the fig industry in Zhenjiang has begun to take shape, cultivated area reaches more than 400 mu, is distributed in Jurong City Maoshan Mountain
The small towns such as town, stone lion town, white rabbit town, the town Xia Shu.
Fig is in the busy season, the fig not sold, mostly slice drying, and cooks cookies now, can be no flower
Fruit is made into fig powder, to improve the economic value of fig.Fig powder is added, more unique mouthfeel can be formed,
There is high nutritive value again.Simultaneously to the fig industry of this area, there is positive induced effect.
Summary of the invention
Goal of the invention: the object of the present invention is to provide it is a kind of it is full of nutrition, mouthfeel is loose, long shelf-life, has certain protect
Cookies of health-care function and preparation method thereof.
Technical solution: the present invention provides a kind of fig cookies, with common cookies phase in the prior art
Than fig cookies of the present invention is more more excellent than common biscuit at three nutritive value, percentage of damage, shelf-life aspects
Gesture.
By being detected to 21 kinds of ingredients in fig cookies, and result and common cookies are compared
Compared with, it has been found that there are 9 kinds of ingredients to increase in biscuit, wherein dietary fiber, vitamin A, carrotene, potassium element amplification are non-
Chang Mingxian；Thiamine, vitamin C, calcium constituent, P elements, Zn-ef ficiency also have a small increase.Every 100g no flower of the present invention
At least contain dietary fiber 0.37g, vitamin A μ 0.29g, 2.64 μ g of carrotene, potassium element 79.3mg, thiamines in fruit cookie
Plain 0.6mg, vitamin C 0.12mg, calcium constituent 48.89mg, P elements 65.04mg, Zn-ef ficiency 0.39mg.
The present invention also provides the production methods of above-mentioned fig cookies, first melt butter, add sugar, salt,
Salad oil, egg are beaten, and are mixed mixing batter after fig powder, flour is added, are then toasted, cooled down, obtain finished product.
Specifically, in terms of the sum of fig powder and flour quality 100%, the ratio between sugar 30~70%, fig powder and flour
For 1:9~3:7, butter 60~80%, egg 15~25%, water 5~10%, salt 1~2%, salad oil 5~10%.Preferably,
In terms of the sum of fig powder and flour quality 100%, the ratio between sugar 60%, fig powder and flour is 1.5:8.5, butter 65%,
Egg 24%, water 10%, salt 2%, salad oil 5%.
The specific steps that butter melts and beats are as follows: butter is melted to slightly curdled appearance, is put into blender, middling speed is beaten
1min, 30s, at this moment butter is smooth and color is uniform；Then sugared salt is added into butter, beats and arrives 2min, 30s, at this moment butter
Enlarged volume is sufficiently combined with sugar, salt；Then salad oil is added, continues to beat, half egg is added after 4min, adds after crossing 15s
Enter the other half egg；Continue to beat, beats time-consuming 7min30s altogether；At this moment butter volume is fluffy, and color is slightly white.
Mixing mixing batter is after mixing fig powder and flour, to be added in the butter being stirred, with scoop picture
Cooking is equally stirred and (cannot be stirred according to one aspect, be easy gluten in this way), keeps butter and fig powder and flour sufficiently mixed
It closes, mixed requirement is that cannot have white point, i.e. white flour particle.
Baking condition are as follows: 150~170 DEG C of the fire in a stove before fuel is added, 200~230 DEG C of face fire, 6~10min of baking times.Preferably, it toasts
Condition are as follows: 165 DEG C of the fire in a stove before fuel is added, 210 DEG C of face fire, baking times 8min.
Fig powder in above-mentioned steps can be bought, can also be with self manufacture, the study found that being made of following methods
Obtained fig powder, for the present invention, obtained biscuit is in nutritive value, percentage of damage, effect is more preferable in terms of the shelf-life.
Specifically, fig powder the production method is as follows:
1, sorting: 6-7 layers of ripe fig picking；2, be sliced: fig is cut into the thin slice of 2-3mm；3, it dries: using
50-60 DEG C, being dried to moisture is 8% or so；4, it saves: product being packed using sealed plastic bag, can prevent from changing colour；5, it beats
Powder: using LK-600B Portable high speed Universalpulverizer, is filtered with 200 mesh sieve.
Lucidum spore powder is ganoderma lucidum in growth and maturity phase, the extremely small oval reproduction ejected from glossy ganoderma lamella
Cell, that is, ganoderma lucidum seed.It agglomerated be ganoderma lucidum essence, with ganoderma lucidum whole inhereditary materials and health-care effect.However it is clever
Ganoderma lucidum spore powder itself is to be used to soaked or cooking mostly with the existing application method of bitter taste, but in this way to bitter taste
Cover effect is little.
The present invention is creative that suitable ganoderma lucidum is added in fig cookies on the basis of above-mentioned formula test
Conidia powder can be covered the bitter taste of ganoderma lucidum, be increased the agreeable to the taste sense of biscuit due to sugar part a large amount of in biscuit.Reishi sporule is added
Fig cookies after powder, not only the very good solution sensory issues of this problem lucidum spore powder, also add nothing
The nutritional ingredient of flowers and fruits cookies.By experiments have shown that, many ingredients in lucidum spore powder are can be resistant to high temperature, so
Biscuit still has many effective components after baking, eats the biscuit with anti-aging, antitumor, anti-oxidant and other effects.
Further, since containing more ganoderma lucidum polysaccharide in ganoderma lucidum, ganoderma lucidum polysaccharide has the function of anti-oxidant etc..It is added in biscuit
After ganoderma lucidum polysaccharide, the shelf-life of cookies can be obviously increased.Research finds that the additional amount of lucidum spore powder is 5~10%
Shi Zuoyong is more apparent.Specifically, preferred embodiment are as follows: in terms of the sum of fig powder and flour quality 100%, sugared 60%, fig
The ratio between powder and flour are 1.5:8.5, butter 65%, egg 24%, water 10%, salt 2%, salad oil 5%, lucidum spore powder 5-
15%.
The utility model has the advantages that according to the fig cookies that this formula and technological parameter are produced, natural in color, taste perfume
Sweet tea, organization construction is fine and smooth, crisp brittleness is preferable, and mouthfeel is loose, and is rich in nutrition, is conducive to extend cake after lucidum spore powder is added
The dry shelf-life, while there is certain healthcare function, be conducive to improve human-body sub-health.
Detailed description of the invention
Fig. 1 adds line chart of the sugar to baking times variation of different content
Fig. 2 adds line chart of the sugar to baking temperature variation of different content
Fig. 3 adds the line chart of sugared institute's pouplarity variation of different content
The line chart that the fig powder and flour of Fig. 4 addition different proportion change baking times
The line chart that the fig powder and flour of Fig. 5 addition different proportion change baking temperature
Fig. 6 adds the fig powder of different proportion and the line chart of flour institute's pouplarity variation
The line chart that the butter of Fig. 7 addition different content changes baking times
The line chart that the butter of Fig. 8 addition different content changes baking temperature
Fig. 9 adds the line chart of the variation of the butter institute pouplarity of different content
The percentage of damage variation diagram of Figure 10 fig cookie
The common cookies of Figure 11 and fig cookies sensory evaluation scores compare figure
Specific embodiment:
The making step of fig powder:
1, sorting: 6-7 layers of ripe fig picking；2, be sliced: fig is cut into the thin slice of 2-3mm；
3, it dries: using 50-60 DEG C, being dried to moisture is 8% or so；4, it saves: product is packed using sealed plastic bag,
It can prevent from changing colour；5, it beats powder: using LK-600B Portable high speed Universalpulverizer, being filtered with 200 mesh sieve.
The making step of fig cookies:
Weigh: sugar shifts to an earlier date crushed into powder shape, precise a variety of materials
Beat: butter takes out from refrigerator in use, should shift to an earlier date 30 minutes (summer), melts it to slightly curdled appearance.
Load weighted butter is put into blender, middling speed beats 1min30s, and at this moment butter is smooth and color is uniform.Then
Sugared salt is added into butter, beats and arrives 2min30s, at this moment butter is sufficiently combined enlarged volume with sugar, salt.Then salad is added
Oil continues to beat, and half egg is added after 4min, the other half egg is added after crossing 15s.Continue to beat, beats time-consuming altogether
7min30s.At this moment butter volume is fluffy, and color is slightly white.
Mixing mixing batter: after fig powder and flour are mixed, being added in the butter being stirred, with scoop along
One direction stirring, merges butter sufficiently with fig powder and flour.
Molding: batter is fitted into mounting lace, and on baking tray, when extrusion forming should be noted that size, the thickness of extruding for extruding
Degree, spacing are consistent, and otherwise will lead to cannot be mature simultaneously.
Bake: the cookies embryo that will have been squeezed is put into oven and bakes.Baking temperature: 165 DEG C of 210 DEG C of face fire of the fire in a stove before fuel is added
Baking times 8min.
It is cooling: after product removes oven, packed in time after being cooled to room temperature, in order to avoid lose good mouthfeel.
The making step of fig cookies containing lucidum spore powder:
Roughly the same with above-mentioned steps, difference is, mix mixing batter when, by fig powder, lucidum spore powder, flour press than
Example mixes, then carries out next step.
Sensory evaluation criteria
Sensory evaluation criteria see the table below in the present embodiment
1 fig cookies sensory evaluation criteria of table
Embodiment 1
Sugar is added in old formula in 30%, 40%, 50%, 60%, 70%, ratio, when measurement, observation bake
Between, baking temperature, inquiry agency pouplarity, as a result as shown in Figure 1, Figure 2, it is Fig. 3, shown.
From figure 1 it appears that being continuously increased with sugared content, the baking times variation of fig cookies is unknown
It is aobvious.
From figure 2 it can be seen that being continuously increased with sugared content, the baking temperature variation of fig cookies is unknown
It is aobvious.
From figure 3, it can be seen that being continuously increased with sugared content, ratings suffered by fig cookies
Increasing, it is most popular when fig cookies sugared content is 50%.
Embodiment 2
The ratio of fig powder and flour is added to old formula in the ratio of 1:9,1.5:8.5,2:8,2.5:7.5,3:7 and works as
In, measurement, observation baking times, baking temperature, inquiry agency pouplarity, as a result such as Fig. 4, Fig. 5, Fig. 6, shown.
Figure 4, it is seen that as the ratio between fig powder and flour is continuously increased, fig cookies
Baking times do not change.
From figure 5 it can be seen that as the ratio between fig powder and flour is continuously increased, fig cookies
Baking temperature variation is unobvious.
From fig. 6 it can be seen that as the ratio between fig powder and flour is continuously increased, fig cookies institute
Pouplarity is also increasing, most popular when the ratio of fig powder and flour is 1.5:8.5.
Embodiment 3
Butter is added in old formula in 60%, 65%, 70%, 75%, 80%, ratio, when measurement, observation bake
Between, the welcome degree of baking temperature, inquiry agency, as a result such as Fig. 7, Fig. 8, Fig. 9, shown.
It can be seen from figure 7 that being continuously increased with butter content, the baking times of fig cookies do not become
Change.
As can be seen from Figure 8, being continuously increased with butter content, the baking temperature variation of fig cookies is not
Obviously.
It can be seen in figure 9 that being continuously increased with butter content, fig cookies institute pouplarity also exists
Increase, it is most popular when butter content is 65%.
Product formula design
This experiment is using subjective appreciation as experimental standard, on the basis of previous experiments, selection, and sugar, fig powder and face
Powder, butter, 3 kinds of raw materials are factor amount, carry out the horizontal orthogonal test of 3 factor 3.(being shown in Table 2) (is shown in Table referring to biscuit quality standard
1) sensory evaluation, is carried out to the mouthfeel of product, color, shape, structure.
2 fig cookies factor level table of table
(in terms of the sum of fig powder and flour quality content 100%) 100%
Orthogonal test analysis
It is designed according to above-mentioned process flow and product formula, sensory evaluation, orthogonal experiments such as table 3 is carried out to finished product
It is shown.
3 orthogonal experiments of table and range analysis
According to upper table it will be seen that influence of the addition of A factor namely sugar to product is maximum；It is formulated according to scoring
9 be most adaptation side.
The quality determination of fig cookies
We carry out the quality of common cookies and the prepared fig cookies of the embodiment of the present invention 9
To comparative test.Specific quality determination result is as follows:
1, the advantage in terms of nutritive value
The comparison of the nutritional ingredient of the common cookies of table 4 and fig cookies
Note: the nutrient content in 100 grams of edible portions in cookie.
By being detected to 21 kinds of ingredients in fig cookies, and result and common cookies are compared
Compared with, it has been found that there are 9 kinds of ingredients to increase in biscuit, wherein dietary fiber, vitamin A, carrotene, potassium element amplification are non-
Chang Mingxian；Thiamine, vitamin C, calcium constituent, P elements, Zn-ef ficiency also have a small increase.
So the addition of fig powder, is conducive to the increase of cookies nutritional ingredient.
2, the advantage in terms of percentage of damage
In cookies, containing more lubricant component, good mouthfeel is also to come therefrom, but a large amount of grease
The percentage of damage for increasing biscuit again, influences yield rate.Compared by experiment, fig powder is being added, and adjust what butter was dismissed
After degree, the percentage of damage of fig cookies, which has, to be greatly reduced, and ensure that yield rate.
The ratio that 5 fig powder of table is added
By the way that the fig powder of different proportion is added, and the percentage of damage of 100 pieces of cookies is calculated, is sent out by comparing us
It is existing, the percentage of damage of the common cookies of " group number 1 " of fig powder is not added 9.8% or so, fig powder is being added
Afterwards, the percentage of damage of cookies, which has, is decreased obviously, when 15% or so powder amount is added in " group number 4 ", the percentage of damage of biscuit
Reach minimum, close to 6.8%.
So the addition of fig powder, advantageously reduces the percentage of damage of cookies.
3, the advantage in terms of the shelf-life
The preservation of cookies be it is relatively difficult, due to the aging of flour, the Kazakhstan of butter is lost, and general cookies is guaranteed the quality
Phase is 15 days or so, if refrigerated shelf life can increased, but still can only be extended to 20 days or so, is more than the time
Afterwards, cookies will aging, harden, lose mouthfeel.Fig cookies reduces flour by the way that fig powder is added
Dosage, to reduce the amount of starch, the aging speed of starch is reduced；In addition the antioxygens such as vitamin C in fig powder
The presence of chemical conversion point, also extends the quality guarantee period of biscuit.Specific data such as Figure 11, according to Figure 11 as can be seen that initial 9
In it, the mouthfeel amplitude of variation of two kinds of biscuits is similar, and after 12 days, the sensory evaluation scores of fig cookie remain to be maintained at
Higher score；After 21 days, common cookies has lost edible value, and fig cookies was still at 24 days
So there is preferable mouthfeel, until 26 days, fig cookies can just lose edible value.So the shelf-life ratio of fig cookies
Common cookies are enhanced.
From above-mentioned each test result, it can be seen that the optimum formula of cookies be with fig powder and flour quality it
With 100% meter, the ratio between sugar 60%, fig powder and flour are 1.5:8.5.Butter 65%, egg 24%, water 10%, salt 2%,
Salad oil 5%.
Baking temperature: 165 DEG C of the fire in a stove before fuel is added, 210 DEG C of face fire, baking times: 8min can the sweet and dilitious fig of output
Cookies.
According to the fig cookies that this formula and technological parameter are produced, natural in color, taste is fragrant and sweet, organizes texture
Make that fine and smooth, crisp brittleness is preferable, mouthfeel is loose, and is rich in nutrition, can illustrate that this formula is truly feasible.
Embodiment 4
Using the optimum formula in above-mentioned conclusion, in the lucidum spore powder of wherein addition 5~10%, making step and baking
Condition is also identical as preferred plan.Obtain the fig cookies containing lucidum spore powder.The comparative test of shelf-life is done, is tied
Fruit is as follows:
From above-mentioned comparison as it can be seen that the fig cookies of the present invention containing lucidum spore powder and fig cookie
Dry to compare, shelf life of products is longer, healthcare function is more prominent, therefore, prepared using method provided by the present invention
Fig cookies containing lucidum spore powder can not have to addition preservative, be conducive to human health.
Claims (2)
1. a kind of fig cookies, it is characterised in that the biscuit contains dietary fiber, vitamin A, carrotene, potassium member
Element, thiamine, vitamin C, calcium constituent, P elements, Zn-ef ficiency；
At least containing dietary fiber 0.37g, 0.29 μ g of vitamin A, 2.64 μ g of carrotene, potassium member in biscuit described in every 100g
Plain 79.3mg, thiamine 0.6mg, vitamin C 0.12mg, calcium constituent 48.89mg, P elements 65.04mg, Zn-ef ficiency 0.39mg；
The production method of the fig cookies: first melting butter, adds sugar, salt, salad oil, egg and is stirred
It beats, mixes mixing batter after fig powder, flour is added, then toasted, cooled down, obtain finished product；
The specific steps that butter melts and beats are as follows: butter is melted to slightly curdled appearance, is put into blender, middling speed is beaten
1min30s, at this moment butter is smooth and color is uniform；Then sugared salt is added into butter, beats and arrives 2min30s, at this moment butter with
Sugar, salt sufficiently combine enlarged volume；Then salad oil is added, continues to beat, half egg is added after 4min, is added after crossing 15s
The other half egg；Continue to beat, beats time-consuming 7min30s altogether；At this moment butter volume is fluffy, and color is slightly white；
Mixing mixing batter is after mixing fig powder and flour, to be added in the butter being stirred, with scoop along one
A direction stirring, merges butter sufficiently with fig powder and flour；
In terms of the sum of fig powder and flour quality 100%, the ratio between sugar 60%, fig powder and flour are 1.5:8.5, butter
65%, egg 24%, water 10%, salt 2%, salad oil 5%；
Baking condition are as follows: 150~170 DEG C of the fire in a stove before fuel is added, 200~230 DEG C of face fire, 6~10min of baking times；
Lucidum spore powder is additionally added in formula material, the additional amount of the lucidum spore powder is 5~15%.
2. fig cookies as described in claim 1, it is characterised in that baking condition are as follows: 165 DEG C of the fire in a stove before fuel is added, face fire 210
DEG C, baking times 8min.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509036B (en) * | 2016-09-20 | 2019-11-15 | 山东省农业科学院农产品研究所 | A kind of fermented type ganoderma lucidum wholemeal cookies and preparation method thereof |
| CN106720116A (en) * | 2016-12-29 | 2017-05-31 | 山东禹王生态食业有限公司 | A kind of protein-contg health-care nutritive cookies and preparation method thereof |
| CN110122528A (en) * | 2019-06-18 | 2019-08-16 | 浙江省林业科学研究院 | A kind of Chinese torreya, fig biscuit production method |
| CN110235916A (en) * | 2019-07-08 | 2019-09-17 | 李长青 | A kind of health care's biscuit and preparation method thereof |
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| CN102461623A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ficus carica linn-brown sugar roughage cookies and preparation method thereof |
| GB2494068B (en) * | 2008-08-04 | 2013-04-10 | United Biscuits Ltd | Biscuit containing fruit-based material |
| CN103564004A (en) * | 2013-11-05 | 2014-02-12 | 哈尔滨艾博雅食品科技开发有限公司 | Pre-mixed flour for fig cookies |
| CN104585610A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Tibetan mushroom flour capable of benefiting intestinal tracts and preserving health |
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- 2015-09-30 CN CN201510638833.5A patent/CN105145773B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2494068B (en) * | 2008-08-04 | 2013-04-10 | United Biscuits Ltd | Biscuit containing fruit-based material |
| CN102461623A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ficus carica linn-brown sugar roughage cookies and preparation method thereof |
| CN103564004A (en) * | 2013-11-05 | 2014-02-12 | 哈尔滨艾博雅食品科技开发有限公司 | Pre-mixed flour for fig cookies |
| CN104585610A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Tibetan mushroom flour capable of benefiting intestinal tracts and preserving health |
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