CN105875764A - Saffron crocus cookie and preparation method thereof - Google Patents
Saffron crocus cookie and preparation method thereof Download PDFInfo
- Publication number
- CN105875764A CN105875764A CN201610291601.1A CN201610291601A CN105875764A CN 105875764 A CN105875764 A CN 105875764A CN 201610291601 A CN201610291601 A CN 201610291601A CN 105875764 A CN105875764 A CN 105875764A
- Authority
- CN
- China
- Prior art keywords
- parts
- cookie
- powder
- stigma croci
- distilled water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610291601.1A CN105875764A (en) | 2016-05-05 | 2016-05-05 | Saffron crocus cookie and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610291601.1A CN105875764A (en) | 2016-05-05 | 2016-05-05 | Saffron crocus cookie and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105875764A true CN105875764A (en) | 2016-08-24 |
Family
ID=56703376
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610291601.1A Pending CN105875764A (en) | 2016-05-05 | 2016-05-05 | Saffron crocus cookie and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105875764A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110384165A (en) * | 2019-08-27 | 2019-10-29 | 大连民族大学 | A kind of brown sugar fructus lycii is enriched blood the preparation method of clearing damp Egg Tarts |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104904810A (en) * | 2015-06-03 | 2015-09-16 | 马鞍山市牛魔王科技发展有限公司 | Green-tea cookie with effects of refreshing mind and restoring consciousness |
CN104938573A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Snake fruit beauty cookies |
CN104938575A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Weight-lose potato konjak cookie |
CN104938574A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Fruit nutrition cookies |
CN104938572A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Needle mushroom health-care cerebral tonic cookie |
CN105054026A (en) * | 2015-08-07 | 2015-11-18 | 高焕喜 | Nutrient composite sandwich pastry fillings |
-
2016
- 2016-05-05 CN CN201610291601.1A patent/CN105875764A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104904810A (en) * | 2015-06-03 | 2015-09-16 | 马鞍山市牛魔王科技发展有限公司 | Green-tea cookie with effects of refreshing mind and restoring consciousness |
CN104938573A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Snake fruit beauty cookies |
CN104938575A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Weight-lose potato konjak cookie |
CN104938574A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Fruit nutrition cookies |
CN104938572A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Needle mushroom health-care cerebral tonic cookie |
CN105054026A (en) * | 2015-08-07 | 2015-11-18 | 高焕喜 | Nutrient composite sandwich pastry fillings |
Non-Patent Citations (1)
Title |
---|
小林幸司: "《情迷意大利美食:一学就会的意大利餐招牌菜》", 30 September 2013 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110384165A (en) * | 2019-08-27 | 2019-10-29 | 大连民族大学 | A kind of brown sugar fructus lycii is enriched blood the preparation method of clearing damp Egg Tarts |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102696932B (en) | Feed for wild ducks and preparation method thereof | |
CN101416699B (en) | Dry-type three-segment mature method rice-flour production technique | |
CN103750042B (en) | A kind of summer is with anti-epidemic disease compound pig feed | |
CN105614134A (en) | Pheasant feed and preparation method thereof | |
CN113519825B (en) | Quick-maturing pearl powder ball and preparation method thereof | |
CN102150807B (en) | Method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as raw material | |
CN114982941A (en) | Pearl powder ball preparation technology | |
CN105076903A (en) | Camellia oil and grifola frondosa tapioca ball and preparation method thereof | |
CN105875764A (en) | Saffron crocus cookie and preparation method thereof | |
CN103535792B (en) | A kind of coarse food grain black sesame paste and preparation method thereof | |
CN114982942B (en) | Selenium-rich vermicelli and preparation method thereof | |
CN103881889B (en) | Method for preparing garlic vinegar by using biological fermentation method | |
CN109699947A (en) | A kind of anti-oxidant egg piece and its processing method | |
CN105385555A (en) | Vinegar koji manufacturing and using method | |
CN105285030A (en) | Intestine-lubricating cookies and preparation method thereof | |
CN102450678A (en) | Aloe sausage | |
CN103766857A (en) | Preparation method for corn sour chilli sauce | |
CN103583618A (en) | Corn bread containing coconut juice | |
CN103404786B (en) | Tailored flour of udon noodles, and manufacturing method thereof | |
CN102524326A (en) | Method for preparing celery bread | |
CN101999714A (en) | Method for processing spicy salt and bamboo charcoal peanuts | |
CN105105070A (en) | Non-slag water-soluble seasoning powder with white pepper flavor and preparation method of non-slag water-soluble seasoning powder | |
CN105385561A (en) | Production method of cereal vinegar | |
CN101961040B (en) | Preparation method of vinegar pickled beans and vinegar pickled beans prepared by using method | |
CN101467653A (en) | Seafood gourmet powder and method for producing and packing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160824 |