CN105379809A - Sugar-free soybean protein cookies and production method thereof - Google Patents
Sugar-free soybean protein cookies and production method thereof Download PDFInfo
- Publication number
- CN105379809A CN105379809A CN201510872199.1A CN201510872199A CN105379809A CN 105379809 A CN105379809 A CN 105379809A CN 201510872199 A CN201510872199 A CN 201510872199A CN 105379809 A CN105379809 A CN 105379809A
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- cookies
- butter
- sugar
- parts
- soybean protein
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Classifications
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
Abstract
The invention relates to sugar-free soybean protein cookies and a production method thereof and belongs to the field of food processing. The cookies are mainly prepared from 250 parts of self-raising flour, 100-120 parts of butter, 30-35 parts of xylitol, 45-50 parts of egg liquid, 5-10 parts of soybean protein powder and 5-10 parts of dietary fiber powder. Compared with traditional cookies, the butter content of the sugar-free soybean protein cookies is obviously reduced. The soybean protein powder and the dietary fiber powder are added, so that the cookies are richer in nutrition, and the taste is improved. Xylitol replaces sugar, and the sugar content is reduced. The sugar-free soybean protein cookies are more reasonable in nutrition value, finer and smoother in taste, better in quality and suitable for more consumption crowds when put into the market, and therefore more remarkable economic benefits are obtained.
Description
Technical field
The present invention relates to a kind of sugar-free soybean protein cookies and production method thereof, belong to food processing field.
Background technology
Cookies are eighties in last century, import China into by America and Europe, and at the beginning of 21 century in Hong Kong, Macao, the ground such as Taiwan starts upsurge, constantly bud out into popularity thereupon.The taste of cookies is fragrant and sweet, delicate mouthfeel, enjoys consumer to like, but its grease and sugar content higher.Along with improving constantly of consumer health and health theory, the cookies of high fat, high sugar cannot meet that consumer is healthy to daily bread, the requirement of nutrition aspect.The raw materials of cookies is weak strength flour, butter, sugar, egg etc., and usual 100 parts of weak strength flours need 60 parts, butter, sugar 20 parts, 20 parts, egg; Wherein, butter, sugar act as the quality making cookies keep loose, simultaneously also can ensure fragrant and sweet taste.If in order to the fat content that reduces cookies and sugared content, and reduce the consumption of butter and sugar, the cookies prepared can be caused to occur following problem: quality is comparatively hard, and mouthfeel is fineless and smooth, entrance is not easily chewed, dissolve, and the due fragrance that cures that can run off; Be embodied in being changed in matter structure parameter: hardness increases, chewiness increases.Therefore, under the prerequisite ensureing mouthfeel, developing a kind of low fat, Unsweetened cookies, is the problem needing solution at present badly.
Summary of the invention
The object of this invention is to provide a kind of low fat, cookies that sugar-free, mouthfeel quality are more optimized and preparation method thereof.
Technical scheme
A kind of sugar-free soybean protein cookies, its primary raw material is:
| Self-raising flour | 250 parts |
| Butter | 100-120 part |
| Xylitol | 30-35 part |
| Egg liquid | 45-50 part |
| Soyabean protein powder | 5-10 part |
| Food fibre powder | 5-10 part |
Described part is weight portion.
Compared with the raw material of traditional cookie, the consumption of sugar-free soybean protein cookies of the present invention to butter obviously reduces; With the addition of soyabean protein powder and food fibre powder; Sugar is replaced with xylitol.Sugar-free soybean protein cookies nutritive value of the present invention more rationally, mouthfeel is finer and smoother, quality is more excellent, puts goods on the market and can obtain consumer groups widely, thus obtain more significant economic benefit.
In the present invention,
Replace the object of sugar to be prevent edible rear blood sugar from raising with xylitol, reduce cookies heat, make the cookies of preparation can meet the requirement of diabetic, except this part, xylitol can improve cookies matter structure, as made cookies fragility more excellent;
Food fibre powder is the incidence reducing " three is high " disease in effect of the present invention, except this part, cookies hardness and chewiness can be made to improve.The amino acid composition of soybean protein is abundant, and except methionine content is less, eight seed amino acids of needed by human body are complete, arrange in pairs or groups, more can play the effect of nutrition complement, improve its nutritive value with wheat (Self-raising flour); The health-care effects such as angiocardiopathy preventing, anti-hypertension, prevention of osteoporosis disease and develop immunitypty can be played.Soybean protein has good emulsibility and foaming characteristic to butter, the proterties of the butter after dismissing can be made more stable, make the quality of biscuit, outward appearance is improved; Thus make cookies obtain better hardness, chewiness and possess suitable fragility.So, although the butter consumption in the present invention reduces and adds food fibre powder, owing to adding soybean protein, still prepare the cookies that mouthfeel is finer and smoother, quality is more excellent; Provide a kind of low fat, cookies that sugar-free, mouthfeel quality are more optimized.In addition, the interpolation of soybean protein makes protein be combined with carbohydrate and facilitates browning reaction, makes cookies more easily have golden yellow or beige ripe color and luster, also can shorten accordingly to cure the time for cookies colouring.
In the present invention, if replace soybean protein with peanut protein or walnut protein, can bring negative effect to the matter structure of cookies and mouthfeel, that can cover butter in cookies as peanut protein and walnut protein self strong fragrance cures fragrance, also can increase hardness and the chewiness of cookies simultaneously.So the present invention adopts soybean protein, and other albumen can not be adopted.
Preferably, pulp furnish is: soybean protein accounts for primary raw material gross weight 0.01%-0.02%; The mouthfeel of the cookies now prepared is better.
A preparation method for above-mentioned sugar-free soybean protein cookies, comprises the following steps:
(1) butter is softening under 50-60 DEG C of condition, mixes, stirs, become butter mixture for subsequent use with xylitol, soyabean protein powder and food fibre powder;
(2) butter mixture egg-whisk dismisses 2-5min with 500-600r/min rotating speed, to butter enlarged volume, lighter;
(3) egg liquid divides and joins for 2-5 time in the butter mixture after dismissing, and uses egg-whisk to beat evenly with 200-300r/min rotating speed, merges completely to egg liquid and butter mixture; Then add Self-raising flour, mix, obtain batter;
(4) batter is made type, bake to surface golden yellow or light brown in 180-200 DEG C.
Above-mentioned preparation method, preferably, the cooking time of step (4) is 8-10min.
Beneficial effect
Cookies of the present invention, are of high nutritive value, balanced in nutrition, low fat and sugar, more healthy; The finer and smoother hardness of mouthfeel is little, quality is soft, delicate mouthfeel, and entrance is easily chewed, dissolve.
Detailed description of the invention
embodiment 1
Prepare raw material: Self-raising flour 250kg, butter 130kg, xylitol 35kg, egg liquid 50kg, soyabean protein powder 5kg, food fibre powder 5kg;
(1) butter is softening under 50-60 DEG C of condition, mixes, stirs, become butter mixture for subsequent use with xylitol, soyabean protein powder and food fibre powder;
(2) butter mixture egg-whisk dismisses 2-5min with 500-600r/min rotating speed, to butter enlarged volume, and lighter;
(3) egg liquid divides and joins for 2-5 time in the butter mixture after dismissing, and uses egg-whisk to beat evenly with 200-300r/min rotating speed, merges completely to egg liquid and butter mixture; Then add Self-raising flour, mix, obtain batter;
(4) floral organ tool is mounted in batter injection, use chrysanthemum type to mount colored mouth extrusion forming, single cookies batter nearly weighs 30g, bakes to surface golden yellow or light brown in 180-200 DEG C; After cookies cooling, sealing is preserved.
Required cooking time is 8-10min.
embodiment 2
Prepare raw material: Self-raising flour 250kg, butter 100kg, xylitol 35kg, egg liquid 45kg, soyabean protein powder 6kg, food fibre powder 6kg;
(1) butter is softening under 50-60 DEG C of condition, mixes, stirs, become butter mixture for subsequent use with xylitol, soyabean protein powder and food fibre powder;
(2) butter mixture egg-whisk dismisses 2-5min with 500-600r/min rotating speed, to butter enlarged volume, and lighter;
(3) egg liquid divides and joins for 2-5 time in the butter mixture after dismissing, and uses egg-whisk to beat evenly with 200-300r/min rotating speed, merges completely to egg liquid and butter mixture; Then add Self-raising flour, mix, obtain batter;
(4) floral organ tool is mounted in batter injection, use chrysanthemum type to mount colored mouth extrusion forming, single cookies batter nearly weighs 30g, bakes to surface golden yellow or light brown in 180-200 DEG C; After cookies cooling, sealing is preserved.
Required cooking time is 8-10min.
embodiment 3
Prepare raw material: Self-raising flour 250kg, butter 150kg, xylitol 35kg, egg liquid 45kg, soyabean protein powder 6kg, food fibre powder 6kg;
(1) butter is softening under 50-60 DEG C of condition, mixes, stirs, become butter mixture for subsequent use with xylitol, soyabean protein powder and food fibre powder;
(2) butter mixture egg-whisk dismisses 2-5min with 500-600r/min rotating speed, to butter enlarged volume, and lighter;
(3) egg liquid divides and joins for 2-5 time in the butter mixture after dismissing, and uses egg-whisk to beat evenly with 200-300r/min rotating speed, merges completely to egg liquid and butter mixture; Then add Self-raising flour, mix, obtain batter;
(4) floral organ tool is mounted in batter injection, use chrysanthemum type to mount colored mouth extrusion forming, single cookies batter nearly weighs 30g, bakes to surface golden yellow or light brown in 180-200 DEG C; After cookies cooling, sealing is preserved.
Required cooking time is 8-10min.
embodiment 4
Prepare raw material: Self-raising flour 250kg, butter 150kg, xylitol 30kg, egg liquid 45kg, soyabean protein powder 10kg, food fibre powder 10kg;
(1) butter is softening under 50-60 DEG C of condition, mixes, stirs, become butter mixture for subsequent use with xylitol, soyabean protein powder and food fibre powder;
(2) butter mixture egg-whisk dismisses 2-5min with 500-600r/min rotating speed, to butter enlarged volume, and lighter;
(3) egg liquid divides and joins for 2-5 time in the butter mixture after dismissing, and uses egg-whisk to beat evenly with 200-300r/min rotating speed, merges completely to egg liquid and butter mixture; Then add Self-raising flour, mix, obtain batter;
(4) floral organ tool is mounted in batter injection, use chrysanthemum type to mount colored mouth extrusion forming, single cookies batter nearly weighs 30g, bakes to surface golden yellow or light brown in 180-200 DEG C; After cookies cooling, sealing is preserved.
Required cooking time is 8-10min.
comparative example 1
In the composition of raw materials that embodiment 1 provides, reduce soyabean protein powder, all the other raw material components and technological process constant.Required cooking time is 12-13min.
comparative example 2
In the formula that embodiment 1 provides, reduce raw material food fibre powder, all the other raw material components and technological process constant.Required cooking time is 8-10min.
comparative example 3
In the formula that embodiment 1 provides, reduce raw soybeans albumen powder and food fibre powder, replace xylitol with white sugar, all the other raw material components and technological process constant.Required cooking time is 12-13min.
comparative example 4
In the formula that embodiment 1 provides, replace soyabean protein powder with peanut protein powder, all the other raw material components and technological process constant.Required cooking time is 8-10min.
products'texture detects
Adopt Texture instrument (model SMSTA.XTPlus, probe diameter 2.5mm, test speed 5.0mm/s, application of force 5.0g) to detect cookies prepared by embodiment, comparative example, testing result is as following table (table 1);
Table 1
| Hardness | Fragility | Chewiness | Adherence | |
| Embodiment 1 | 716.2g | 415.6g | 723.1g | -802.4g·sec |
| Embodiment 2 | 723.4g | 419.1g | 732.6g | -789.2g·sec |
| Embodiment 3 | 710.9g | 408.9g | 719.4g | -781.2g·sec |
| Embodiment 4 | 702.1g | 401.2g | 717.3g | -773.5g·sec |
| Comparative example 1 | 802.1g | 489.2g | 777.3g | -813.5g·sec |
| Comparative example 2 | 734.7g | 427.8g | 717.8g | -824.1g·sec |
| Comparative example 3 | 780.9g | 458.9g | 759.4g | -822.2g·sec |
| Comparative example 4 | 747.4g | 421.2g | 721.5g | -824.1g·sec |
; Compared with comparative example, cookies hardness of the present invention is little, fragility is high, chewiness is low, adherence is low.
the organoleptic test of sugar-free soybean protein cookies
Common Unsweetened cookies prepared by the sugar-free soybean protein cookies prepare embodiment 1-4 and comparative example 1-4 carries out sensory evaluation, and valuation officer is 10 sensory evaluation persons through professional training.
Evaluation criterion is:
Color and luster: full marks 10 points, uniform color, in golden yellow or light brown, 8-10 divides; Color and luster is substantially even, edge color depth or overall look shallow, 5-7 divides; Color and luster is uneven, and be charred or turn white, 1-4 divides;
Outward appearance: full marks 10 points, size is even, and lines is clear, and 8-10 divides; Size is substantially even, and lines is slightly shallow, and 5-7 divides; Profile is imperfect, and lines is fuzzy, and 1-4 divides;
Mouthfeel: mouthfeel crisp pastry, just melt in the mouth, 8-10 divides; Mouthfeel is crisp pastry comparatively, and 5-7 divides; Mouthfeel is harder or soft glutinous, and 1-4 divides;
Local flavor: local flavor is fresh and sweet, non-greasy, 8-10 divides; Without significantly curing fragrance, edible have slight greasy feeling, and 5-7 divides; Edible have peculiar smell, and greasy feeling is strong, and 1-4 divides.
Evaluation result is as following table (table 2):
| Color and luster | Outward appearance | Mouthfeel | Local flavor | Total score | |
| Embodiment 1 | 8 | 10 | 10 | 9 | 37 |
| Embodiment 2 | 9 | 9 | 8 | 9 | 35 |
| Embodiment 3 | 8 | 8 | 9 | 9 | 34 |
| Embodiment 4 | 9 | 8 | 8 | 10 | 35 |
| Comparative example 1 | 7 | 6 | 7 | 6 | 26 |
| Comparative example 2 | 9 | 9 | 9 | 7 | 34 |
| Comparative example 3 | 6 | 6 | 7 | 6 | 25 |
| Comparative example 4 | 7 | 7 | 7 | 6 | 27 |
Quality organoleptic test shows, sugar-free soybean protein cookies provided by the invention, in color and luster, outward appearance, mouthfeel, local flavor four, are all evaluated excellent in formula limited range.
Claims (5)
1. sugar-free soybean protein cookies, is characterized in that, its primary raw material is:
Described part is weight portion.
2. sugar-free soybean protein cookies according to claim 1, it is characterized in that, soybean protein accounts for primary raw material gross weight 0.01%-0.02%.
3. sugar-free soybean protein cookies according to claim 1 and 2, it is characterized in that, its primary raw material is: Self-raising flour 250 parts, 150 parts, butter, xylitol 30 parts, egg liquid 45 parts, soyabean protein powder 10 parts, food fibre powder 10 parts.
4. a preparation method for sugar-free soybean protein cookies described in claim 1,2 or 3, comprises the following steps:
(1) butter is softening under 50-60 DEG C of condition, mixes, stirs, become butter mixture for subsequent use with xylitol, soyabean protein powder and food fibre powder;
(2) butter mixture egg-whisk dismisses 2-5min with 500-600r/min rotating speed, to butter enlarged volume, lighter;
(3) egg liquid divides and joins for 2-5 time in the butter mixture after dismissing, and uses egg-whisk to beat evenly with 200-300r/min rotating speed, merges completely to egg liquid and butter mixture; Then add Self-raising flour, mix, obtain batter;
(4) batter is made type, bake to surface golden yellow or light brown in 180-200 DEG C.
5. preparation method according to claim 4, it is characterized in that, the cooking time of step (4) is 8-10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510872199.1A CN105379809A (en) | 2015-12-02 | 2015-12-02 | Sugar-free soybean protein cookies and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510872199.1A CN105379809A (en) | 2015-12-02 | 2015-12-02 | Sugar-free soybean protein cookies and production method thereof |
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| CN105379809A true CN105379809A (en) | 2016-03-09 |
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| CN201510872199.1A Pending CN105379809A (en) | 2015-12-02 | 2015-12-02 | Sugar-free soybean protein cookies and production method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994546A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Blended orange peel cookie and preparation method thereof |
| CN106035540A (en) * | 2016-08-05 | 2016-10-26 | 武汉生物工程学院 | Blended radix angelicae dahuricae 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 |
| CN107821539A (en) * | 2017-12-15 | 2018-03-23 | 天津阿尔发保健品有限公司 | A kind of hypoglycemic sugar-free coarse food grain cookies |
| CN111493111A (en) * | 2020-04-26 | 2020-08-07 | 上海梁丰食品销售有限公司 | High-protein sucrose-free cookie formula |
| CN115428819A (en) * | 2022-08-29 | 2022-12-06 | 东北农业大学 | Low-fat slowly-digestible butterflybush flower coarse cereal cookies and preparation method thereof |
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| CN103098842A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Manufacture method for sugar-free butter mutton-smell-free cookie |
| CN104757060A (en) * | 2015-03-20 | 2015-07-08 | 武汉轻工大学 | Lotus seedpod dietary fiber cookies and preparation method thereof |
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2015
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994546A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Blended orange peel cookie and preparation method thereof |
| CN106035540A (en) * | 2016-08-05 | 2016-10-26 | 武汉生物工程学院 | Blended radix angelicae dahuricae 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 |
| CN107821539A (en) * | 2017-12-15 | 2018-03-23 | 天津阿尔发保健品有限公司 | A kind of hypoglycemic sugar-free coarse food grain cookies |
| CN111493111A (en) * | 2020-04-26 | 2020-08-07 | 上海梁丰食品销售有限公司 | High-protein sucrose-free cookie formula |
| CN115428819A (en) * | 2022-08-29 | 2022-12-06 | 东北农业大学 | Low-fat slowly-digestible butterflybush flower coarse cereal cookies and preparation method thereof |
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