CN105875764A - Saffron crocus cookie and preparation method thereof - Google Patents

Abstract

The invention discloses a saffron crocus cookie and a preparation method thereof. The raw materials by weight part are as follows: 130-200 parts of low-gluten flour, 5-10 parts of butter, 25-30 parts of eggs, 8-13 parts of black molasses, 4-5 parts of baking soda, 15-25 parts of cocoa powder, 6-10 parts of saffron crocus powder, 3-5 parts of cranberry, 10-15 parts of red dates, 0.2-0.3 parts of aspergillus oryzae and a defined amount of distilled water. According to the invention, various high-nutritive raw materials including saffron crocus powder, black molasses, cranberry and red dates are added into the cookies, so that the cookie has unique flavor and contains various beneficial elements; the additive amount of butter is greatly reduced, so that the cookie is more healthy; the aspergillus oryzae is added into the cookie, so that the defect of fragile end product caused by the effect of protein in the cookie raw materials is greatly reduced; the saffron crocus cookie can be conveniently stored and transported.

Description

A kind of Stigma Croci cookie and preparation method thereof

Technical field

The present invention relates to food processing field, particularly to a kind of Stigma Croci cookie and preparation method thereof.

Background technology

Cookie, derives from Hong Kong transliteration of English COOKIES, means " tiny cake ".Initially invented by Iran, previous generation Record the eighties, cookie by American-European incoming China, and at the beginning of 21 century in Hong Kong, Macao, the ground such as Taiwan start upsurge, the most constantly Bud out into popularity.America and Europe, whenever festivals or holidays, people like in person making some cookies in order to objective as dessert reception on getting together People, or mixing exquisite gift box for packing gives relatives and friends.Popular along with cookie, market occurs in that in succession many kinds and The cookie of taste.But these cookie manufacturers often ignore to pursue the mouthfeel of product and low cost its health and Nutritive value, uses inexpensive raw material or a large amount of interpolation essence and preservative the most in a large number, is therefore eaten for a long time this cookie meeting The health of people is had undesirable effect.

Summary of the invention

It is an object of the invention to: for above-mentioned the deficiencies in the prior art, it is provided that a kind of Stigma Croci cookie and preparation side thereof Method.

The technical solution used in the present invention is: a kind of Stigma Croci cookie, and its raw material components is as follows:

Self-raising flour 130 ~ 200 parts；

5 ~ 10 parts of butter；

25 ~ 30 parts of egg；

Nigecose starches 8 ~ 13 parts；

Sodium bicarbonate 4 ~ 5 parts；

Cocoa powder 15 ~ 25 parts；

6 ~ 10 parts of Stigma Croci powder；

The more certain kind of berries 3 ~ 5 parts；

Fructus Jujubae 10 ~ 15 parts；

Aspergillus oryzae 0.2 ~ 0.3 part；

Distilled water is appropriate.

As the further improvement of such scheme, described raw material components is as follows:

Self-raising flour 150 ~ 180 parts；

5 ~ 8 parts of butter；

25 ~ 28 parts of egg；

Nigecose starches 10 ~ 13 parts；

Sodium bicarbonate 4 ~ 4.5 parts；

Cocoa powder 15 ~ 20 parts；

8 ~ 10 parts of Stigma Croci powder；

The more certain kind of berries 4 ~ 5 parts；

Fructus Jujubae 12 ~ 14 parts；

Aspergillus oryzae 0.25 ~ 0.3 part；

Distilled water is appropriate.

As the further improvement of such scheme, the particle diameter of described Stigma Croci powder is 120 ~ 200 mesh.

A kind of preparation method of Stigma Croci cookie as above, it comprises the technical steps that:

(1) first nigecose slurry, Stigma Croci powder, butter and appropriate distilled water are placed in the reactor that temperature is 60 ~ 80 DEG C and stir It is down to room temperature after mixing uniformly and obtains slurry, standby；

(2) more the certain kind of berries, Fructus Jujubae will be pounded mud after mixing, then mix homogeneously with Self-raising flour and cocoa powder, obtain mixed powder, standby；

(3) egg is put into agitating device breaks into egg liquid, whipping process adds step (1) gained slurry and sodium bicarbonate, When stirring is to volumetric expansion to raw material 5 times, obtain cookie paste；

(4) step (2) gained mixed powder is joined in batches in the cookie paste of step (3), add the allotment of appropriate distilled water Cookie paste viscosity also continues stirring until uniformly, and must ferment paste；

(5) adding after aspergillus oryzae and appropriate distilled water being mixed in step (4) gained fermentation paste, stirring at low speed 20min, under room temperature Fermentation 3 ~ 16h, obtains cookie dough；

(6) step (5) gained cookie dough is transferred to mould, baking box baking, obtains finished product.

The invention has the beneficial effects as follows: the present invention passes through to add Stigma Croci powder in cookie, nigecose is starched, get over the certain kind of berries and red These several raw materials with very high nutritive value of Fructus Jujubae so that this cookie has the taste of uniqueness and has multiple beneficial unit simultaneously Element, and greatly reduce the addition of butter so that this cookie is more healthy.Present invention adds aspergillus oryzae, greatly reduce by In cookie raw material, the effect of protein causes the shortcoming that finished product is frangible so that the present invention is more conducive to store and transport.The present invention Nigecose slurry, Stigma Croci powder, butter etc. are first mixed by preparation method in a heated condition and lowers the temperature again, Stigma Croci powder can be made to fill Subrelease releases taste and nutritional labeling, and the whole preparation method of the present invention is simply efficient simultaneously, beneficially industrialization large-scale production.

Detailed description of the invention

In conjunction with embodiment, the present invention is specifically described, in order to the personnel of the art reason to the present invention Solve.It is necessary that at this present invention will be further described it is emphasized that embodiment is only intended to, it is impossible to be interpreted as this The restriction of bright protection domain, art person skilled in the art, the non-intrinsically safe present invention made according to foregoing invention content Improvement and adjustment, protection scope of the present invention should be still fallen within.Following mentioned raw material is unspecified, is commercially available product Product.

A kind of Stigma Croci cookie, its raw material components is as follows:

Self-raising flour 130 ~ 200 parts；

5 ~ 10 parts of butter；

25 ~ 30 parts of egg；

Nigecose starches 8 ~ 13 parts；

Sodium bicarbonate 4 ~ 5 parts；

Cocoa powder 15 ~ 25 parts；

6 ~ 10 parts of Stigma Croci powder；

The more certain kind of berries 3 ~ 5 parts；

Fructus Jujubae 10 ~ 15 parts；

Aspergillus oryzae 0.2 ~ 0.3 part；

Distilled water is appropriate.

Doing further embodiment, described raw material components is as follows:

Self-raising flour 150 ~ 180 parts；

5 ~ 8 parts of butter；

25 ~ 28 parts of egg；

Nigecose starches 10 ~ 13 parts；

Sodium bicarbonate 4 ~ 4.5 parts；

Cocoa powder 15 ~ 20 parts；

8 ~ 10 parts of Stigma Croci powder；

The more certain kind of berries 4 ~ 5 parts；

Fructus Jujubae 12 ~ 14 parts；

Aspergillus oryzae 0.25 ~ 0.3 part；

Distilled water is appropriate.

Doing further embodiment, the particle diameter of described Stigma Croci powder is 120 ~ 200 mesh.

A kind of preparation method of Stigma Croci cookie as above, it comprises the technical steps that:

(1) first nigecose slurry, Stigma Croci powder, butter and appropriate distilled water are placed in the reactor that temperature is 60 ~ 80 DEG C and stir It is down to room temperature after mixing uniformly and obtains slurry, standby；

(2) more the certain kind of berries, Fructus Jujubae will be pounded mud after mixing, then mix homogeneously with Self-raising flour and cocoa powder, obtain mixed powder, standby；

(3) egg is put into agitating device breaks into egg liquid, whipping process adds step (1) gained slurry and sodium bicarbonate, When stirring is to volumetric expansion to raw material 5 times, obtain cookie paste；

(4) step (2) gained mixed powder is joined in batches in the cookie paste of step (3), add the allotment of appropriate distilled water Cookie paste viscosity also continues stirring until uniformly, and must ferment paste；

(5) adding after aspergillus oryzae and appropriate distilled water being mixed in step (4) gained fermentation paste, stirring at low speed 20min, under room temperature Fermentation 3 ~ 16h, obtains cookie dough；

(6) step (5) gained cookie dough is transferred to mould, baking box baking, obtains finished product.

Claims (4)

1. a Stigma Croci cookie, it is characterised in that raw material components is as follows:

Self-raising flour 130 ~ 200 parts；

5 ~ 10 parts of butter；

25 ~ 30 parts of egg；

Nigecose starches 8 ~ 13 parts；

Sodium bicarbonate 4 ~ 5 parts；

Cocoa powder 15 ~ 25 parts；

6 ~ 10 parts of Stigma Croci powder；

The more certain kind of berries 3 ~ 5 parts；

Fructus Jujubae 10 ~ 15 parts；

Aspergillus oryzae 0.2 ~ 0.3 part；

Distilled water is appropriate.

A kind of Stigma Croci cookie the most according to claim 1, it is characterised in that described raw material components is the most such as Under:

Self-raising flour 150 ~ 180 parts；

5 ~ 8 parts of butter；

25 ~ 28 parts of egg；

Nigecose starches 10 ~ 13 parts；

Sodium bicarbonate 4 ~ 4.5 parts；

Cocoa powder 15 ~ 20 parts；

8 ~ 10 parts of Stigma Croci powder；

The more certain kind of berries 4 ~ 5 parts；

Fructus Jujubae 12 ~ 14 parts；

Aspergillus oryzae 0.25 ~ 0.3 part；

Distilled water is appropriate.

3. according to a kind of Stigma Croci cookie described in any one of claim 1 ~ 2, it is characterised in that the grain of described Stigma Croci powder Footpath is 120 ~ 200 mesh.

4. the preparation method of the Stigma Croci cookie as described in any one of claim 1 ~ 3, it is characterised in that include following work Skill step:

(1) first nigecose slurry, Stigma Croci powder, butter and appropriate distilled water are placed in the reactor that temperature is 60 ~ 80 DEG C and stir It is down to room temperature after mixing uniformly and obtains slurry, standby；

(2) more the certain kind of berries, Fructus Jujubae will be pounded mud after mixing, then mix homogeneously with Self-raising flour and cocoa powder, obtain mixed powder, standby；

(3) egg is put into agitating device breaks into egg liquid, whipping process adds step (1) gained slurry and sodium bicarbonate, When stirring is to volumetric expansion to raw material 5 times, obtain cookie paste；

(4) step (2) gained mixed powder is joined in batches in the cookie paste of step (3), add the allotment of appropriate distilled water Cookie paste viscosity also continues stirring until uniformly, and must ferment paste；

(5) adding after aspergillus oryzae and appropriate distilled water being mixed in step (4) gained fermentation paste, stirring at low speed 20min, under room temperature Fermentation 3 ~ 16h, obtains cookie dough；

(6) step (5) gained cookie dough is transferred to mould, baking box baking, obtains finished product.