CN105901070A - Manufacturing method for olive crispy cookies - Google Patents
Manufacturing method for olive crispy cookies Download PDFInfo
- Publication number
- CN105901070A CN105901070A CN201610317945.5A CN201610317945A CN105901070A CN 105901070 A CN105901070 A CN 105901070A CN 201610317945 A CN201610317945 A CN 201610317945A CN 105901070 A CN105901070 A CN 105901070A
- Authority
- CN
- China
- Prior art keywords
- cookie
- olive
- dough
- canarii albi
- fructus canarii
- 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
Abstract
The invention relates to a manufacturing method for olive crispy cookies. The main material olive pulp contains a great number of dietary fibers, can protect the cardiovascular system and prevent diseases such as arteriosclerosis, heart disease and diabetes. In the formula, maltitol is used for replacing cane sugar, and the olive crispy cookies are suitable for glycosuria patients to eat and have the effects of preventing decayed teeth and obesity; traditional vegetable oil is used for replacing olive oil, and therefore the manufactured high-fiber biscuits are good in mouthfeel, nutrient and healthy. The biscuits and other innovated foods are prepared through the prior art, the nutrient effects of olive is brought into play, and the manufactured cookies are attractive in appearance, unique in flavor and balanced in nutrition and meet the requirement for the color, taste and shape of food and nutrition replenishment balancing of people. The manufacturing process is simple, the food material selection range is wide, operation conditions are easy to master, and the olive crispy cookies are suitable for mass production.
Description
Technical field
The present invention relates to characteristic staple food manufacture field, the manufacture method of a kind of Fructus Canarii albi crisp-fried cookie.
Background technology
Fresh olive skin and flesh is delicate, and delicate fragrance is agreeable to the taste, has more rich nutrition.According to analysis, it contains the trace element such as protein, fat, carbohydrate, multivitamin and calcium, phosphorus, ferrum.Wherein, the calcium content of fresh olive comes out at the top in fruit family, and every 100 grams of sarcocarp calcics 204 milligrams, than Fructus Musae, Fructus Mali pumilae, Fructus Kaki, many 20 times of Fructus Persicae；Ascorbic content is also 10 times of Fructus Mali pumilae, be pears, 5 times of Fructus Persicae.In China, twelfth month in midwinter unusual weather conditions are dried, and food as usual orders Fructus Canarii albi, has and accepts the merit wet one's whistle uncritically.Fructus Canarii albi, in addition to eating raw for people, also can be processed into various preserve fruit, such as flattened olive with along sweet olive, Rhizoma et radix valerianae Fructus Canarii albi etc..
Cookie, derives from English COOKIE, and cookie is construed to the thin cookie of flat egg formula less in the U.S. and Canada, means " the fewest egg ".Cookie cookie is originally a kind of high sugared, food of high oils and fats.Raising along with people's living standard.Higher fatty acid high oil food is taken in too much, and the intake of dietary fiber day by day reduces, and edible cookie cookie can make the sickness rate of " ciril disease " day by day improve.Therefore exploitation has dietary fiber at cookie, has the most positive meaning.Traditional cookie cookie makes, and creams the butter, and uses manual stirring, and during stirring, a good luck direction is at the uniform velocity stirred, and the comparison that so stirring produces is concentrated, and air can be made preferably to penetrate into butter, and the mouthfeel allowing cookie bakee out is less than dried.
Invention provides a kind of Fructus Canarii albi cookies containing certain health-care effect.Containing substantial amounts of dietary fiber in major ingredient olive pulp, the multiple diseases such as cardiovascular system, prevention of arterial hardening, heart disease, diabetes can be protected.In formula, maltose alcohol substitutes sucrose, is suitable for diabetes patient, and has effect of pre-anti-caries and obesity；Olive oil substitutes traditional plant oil, and the high-fiber biscuit produced is in good taste and nutrient health.The present invention utilizes prior art to prepare the multiple innovation food such as cookies, play the nutritive effect of Fructus Canarii albi, produce good looking appearance, unique flavor, cookie balanced in nutrition, meet the popular requirement to the equilibrium of food color, taste, type and nutrition arrangement, be the present invention problem that needs to solve.
Summary of the invention
The invention aims to provide a kind of Fructus Canarii albi crisp-fried cookie and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of manufacture method of Fructus Canarii albi crisp-fried cookie, it is characterized in that: described Fructus Canarii albi crisp-fried cookie includes the component of following mass fraction: Semen Tritici aestivi flour 40-50 part, emblica powder 5-10 part, maltose alcohol 10-15 part, olive oil 10-15 part, soybean phospholipid 0.1-0.4 part, egg liquid 40-60 part, whole milk powder 40-60 part, sodium bicarbonate 0.2-0.5 part, ammonium hydrogen carbonate 0.1-0.4 part, salt 0.1-0.3 part；Its manufacturing process comprises the steps:
A, Feedstock treating:
Fructus Canarii albi is after enucleation is squeezed the juice, and marc is placed in 60 DEG C of drying rooms and dries, and pulverizes, sieve emblica powder is standby；
B, dough making:
A. Semen Tritici aestivi flour and emblica powder are poured in mixer, mix homogeneously；
B. take maltose alcohol, pour in the warm water of 5-10 times of volume and dissolve, be cooled to when 30-35 DEG C to be sequentially added into sodium bicarbonate, ammonium hydrogen carbonate, salt fully dissolve；
C. add emulsifying agent soybean phospholipid, olive oil, again be separately added into egg, whole milk powder mixing be sufficiently stirred for into emulsion；In dough mixing machine, stirring forms grume；
C, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
D, baking cooling:
Inserting in baking box by cookie embryo, baking temperature takes 160 degrees Celsius, toasts 5-10 minute；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding sauce between the monolithic of cookie, packaging makes finished product.
Further: the flour of step B takes emblica powder 8 parts, maltose alcohol 12 parts, sodium bicarbonate 0.3 part, ammonium hydrogen carbonate 0.3 part, salt 0.2 part, soybean phospholipid 0.3 part, 8 parts of olive oil, egg liquid 50 parts, 50 parts of weight ratio mixing manufactures of whole milk powder.
Further: step B makes the whipping direction of dough and takes single direction, adjust powder temperature to control to make at 30-35 degree Celsius.
Further: to scribble chocolate cream, strawberry jam or other tartar sauces between the monolithic of step D cookie and make sandwich cookies or decoration cookie.
The method have the advantages that
1, the Fructus Canarii albi crisp-fried health care cookie of this preparation, major ingredient emblica powder has lung heat clearing, sore-throat relieving, promotes the production of body fluid, removing toxic substances.Controlling laryngopharynx swelling and pain, excessive thirst, cough is spitted blood, bacillary dysentery, and epilepsy solves tetrodotoxin, TTX and effect of alcoholism.Finished product delicious taste, nutrition arrangement is reasonable, and crisp taste is suitable for the needs of each age group crowd.
2, present invention process is simple to operate, be easy to control processing conditions, accomplish scale production.
Detailed description of the invention
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is clearly and completely described.Description should can also be formed, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that as an entirety, the technical scheme in each embodiment by those skilled in the art.
Below in conjunction with example, the invention will be further described:
Ingredient requirement: using without going rotten, without rotten new fresh olive, flour requires the special low-gluten wheat flour of shortbread type biscuit, and raising agent uses sodium bicarbonate, ammonium hydrogen carbonate.
Embodiment 1:
1, Feedstock treating:
Fructus Canarii albi 30 grams is after enucleation is squeezed the juice, and marc is placed in 60 DEG C of drying rooms and dries, and pulverizes, sieve emblica powder is standby；
2, dough making:
1) Semen Tritici aestivi flour 40 grams and emblica powder 8 grams are poured in mixer, mix homogeneously；
2) take maltose alcohol 12 grams, pour in the warm water of 5-10 times of volume and dissolve, be cooled to when 30-35 DEG C be sequentially added into sodium bicarbonate 0.4 gram, ammonium hydrogen carbonate 0.3 gram, 0.2 gram of abundant dissolving of salt；
3) add emulsifying agent soybean phospholipid 0.3 gram, 8 grams of olive oil, be separately added into 50 grams of egg again, 50 grams of mixing of whole milk powder are sufficiently stirred for into emulsion；In dough mixing machine, stirring forms grume, beats direction and takes single direction, adjusts powder temperature to control at 30-35 degree Celsius；
3, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
4, cooling is bakeed:
Inserting in baking box by cookie embryo, baking temperature takes 160 degrees Celsius, toasts 5-10 minute；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding chocolate cream between the monolithic of cookie, packaging makes finished product.
Embodiment 2:
1, Feedstock treating:
Fructus Canarii albi 50 grams is after enucleation is squeezed the juice, and marc is placed in 60 DEG C of drying rooms and dries, and pulverizes, sieve emblica powder is standby；
2, dough making:
1) Semen Tritici aestivi flour 60 grams and emblica powder 10 grams are poured in mixer, mix homogeneously；
2) take maltose alcohol 15 grams, pour in the warm water of 5-10 times of volume and dissolve, be cooled to when 30-35 DEG C be sequentially added into sodium bicarbonate 0.5 gram, ammonium hydrogen carbonate 0.5 gram, 0.3 gram of abundant dissolving of salt；
3) add emulsifying agent soybean phospholipid 0.5 gram, 10 grams of olive oil, be separately added into 60 grams of egg again, 60 grams of mixing of whole milk powder are sufficiently stirred for into emulsion；In dough mixing machine, stirring forms grume, beats direction and takes single direction, adjusts powder temperature to control at 30-35 degree Celsius；
3, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
4, cooling is bakeed:
Inserting in baking box by cookie embryo, baking temperature takes 160 degrees Celsius, toasts 5-10 minute；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding chocolate cream between the monolithic of cookie, packaging makes finished product.
Embodiment 3
1, Feedstock treating:
Fructus Canarii albi 30 grams is after enucleation is squeezed the juice, and marc is placed in 60 DEG C of drying rooms and dries, and pulverizes, sieve emblica powder is standby；
2, dough making:
1) Semen Tritici aestivi flour 30 grams and emblica powder 5 grams are poured in mixer, mix homogeneously；
2) take maltose alcohol 10 grams, pour in the warm water of 5-10 times of volume and dissolve, be cooled to when 30-35 DEG C be sequentially added into sodium bicarbonate 0.3 gram, ammonium hydrogen carbonate 0.1 gram, 0.1 gram of abundant dissolving of salt；
3) add emulsifying agent soybean phospholipid 0.2 gram, 5 grams of olive oil, be separately added into 40 grams of egg again, 40 grams of mixing of whole milk powder are sufficiently stirred for into emulsion；In dough mixing machine, stirring forms grume, beats direction and takes single direction, adjusts powder temperature to control at 30-35 degree Celsius；
3, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
4, cooling is bakeed:
Inserting in baking box by cookie embryo, baking temperature takes 180 degrees Celsius, toasts 6 minutes；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding chocolate cream between the monolithic of cookie, packaging makes finished product.
Described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the example in the present invention, the every other real ancient type of banner hoisted on a featherdecked mast example that one of ordinary skilled in the art is obtained on the premise of not making creative work, broadly fall into the scope of protection of the invention.
Claims (4)
1. the manufacture method of a Fructus Canarii albi crisp-fried cookie, it is characterized in that: described Fructus Canarii albi crisp-fried cookie includes the component of following mass fraction: Semen Tritici aestivi flour 40-50 part, emblica powder 5-10 part, maltose alcohol 10-15 part, olive oil 10-15 part, soybean phospholipid 0.1-0.4 part, egg liquid 40-60 part, whole milk powder 40-60 part, sodium bicarbonate 0.2-0.5 part, ammonium hydrogen carbonate 0.1-0.4 part, salt 0.1-0.3 part；Its manufacturing process comprises the steps:
A, Feedstock treating:
Fructus Canarii albi is after enucleation is squeezed the juice, and marc is placed in 60 DEG C of drying rooms and dries, and pulverizes, sieve emblica powder is standby；
B, dough making:
A. Semen Tritici aestivi flour and emblica powder are poured in mixer, mix homogeneously；
B. take maltose alcohol, pour in the warm water of 5-10 times of volume and dissolve, be cooled to when 30-35 DEG C to be sequentially added into sodium bicarbonate, ammonium hydrogen carbonate, salt fully dissolve；
C. add emulsifying agent soybean phospholipid, olive oil, again be separately added into egg, whole milk powder mixing be sufficiently stirred for into emulsion；In dough mixing machine, stirring forms grume；
C, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
D, baking cooling:
Inserting in baking box by cookie embryo, baking temperature takes 160 degrees Celsius, toasts 5-10 minute；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding sauce between the monolithic of cookie, packaging makes finished product.
The manufacture method of a kind of Fructus Canarii albi crisp-fried cookie the most according to claim 1, it is characterized in that: the flour of step B takes emblica powder 8 parts, maltose alcohol 12 parts, sodium bicarbonate 0.3 part, ammonium hydrogen carbonate 0.3 part, salt 0.2 part, soybean phospholipid 0.3 part, 8 parts of olive oil, egg liquid 50 parts, 50 parts of weight ratio mixing manufactures of whole milk powder.
The manufacture method of a kind of Fructus Canarii albi crisp-fried cookie the most according to claim 1, it is characterised in that: step B makes the whipping direction of dough and takes single direction, adjusts powder temperature to control to make at 30-35 degree Celsius.
The manufacture method of a kind of Fructus Canarii albi crisp-fried cookie the most according to claim 1, it is characterised in that: scribble chocolate cream, strawberry jam or other tartar sauces between the monolithic of step D cookie and make sandwich cookies or decoration cookie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317945.5A CN105901070A (en) | 2016-05-16 | 2016-05-16 | Manufacturing method for olive crispy cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317945.5A CN105901070A (en) | 2016-05-16 | 2016-05-16 | Manufacturing method for olive crispy cookies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901070A true CN105901070A (en) | 2016-08-31 |
Family
ID=56749227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610317945.5A Pending CN105901070A (en) | 2016-05-16 | 2016-05-16 | Manufacturing method for olive crispy cookies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901070A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111020065A (en) * | 2019-12-24 | 2020-04-17 | 江汉大学 | Extraction method and application method of cactus polysaccharide |
| CN115444017A (en) * | 2022-09-21 | 2022-12-09 | 福建农林大学 | Low-calorie composite nutritional meal replacement biscuit containing olive mushrooms and preparation method of biscuit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248595A (en) * | 2015-11-21 | 2016-01-20 | 福州大世界橄榄有限公司 | Sugar-free olive high-fiber biscuit and making method thereof |
| CN105394137A (en) * | 2015-11-24 | 2016-03-16 | 江门市美合食品有限公司 | Crispy potato biscuit |
| CN105475431A (en) * | 2015-11-24 | 2016-04-13 | 江门市美合食品有限公司 | Crisp sweet potato biscuit |
-
2016
- 2016-05-16 CN CN201610317945.5A patent/CN105901070A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248595A (en) * | 2015-11-21 | 2016-01-20 | 福州大世界橄榄有限公司 | Sugar-free olive high-fiber biscuit and making method thereof |
| CN105394137A (en) * | 2015-11-24 | 2016-03-16 | 江门市美合食品有限公司 | Crispy potato biscuit |
| CN105475431A (en) * | 2015-11-24 | 2016-04-13 | 江门市美合食品有限公司 | Crisp sweet potato biscuit |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111020065A (en) * | 2019-12-24 | 2020-04-17 | 江汉大学 | Extraction method and application method of cactus polysaccharide |
| CN115444017A (en) * | 2022-09-21 | 2022-12-09 | 福建农林大学 | Low-calorie composite nutritional meal replacement biscuit containing olive mushrooms and preparation method of biscuit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669244B (en) | Salty salicornia europaea egg tart and preparation method thereof | |
| CN101449689B (en) | Mulberry leaf nutrient biscuit and production method thereof | |
| CN101617710A (en) | Multi-taste cookies | |
| CN107006572A (en) | A kind of dietary fiber cookies and preparation method thereof | |
| CN106070499A (en) | A kind of rehydration cookies and preparation method thereof | |
| CN106417485A (en) | Biscuit rich in functional components of fleshfingered citron fruits and preparation method of biscuit | |
| CN108157439A (en) | Quinoa health care bread and preparation method thereof | |
| CN107279225A (en) | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof | |
| KR101383093B1 (en) | Method for producing ginseng pizza waffle and ginseng pizza waffle produced by the same method | |
| Gao et al. | Development of pumpkin seed meal biscuits | |
| CN105660805A (en) | Key preparation method for crisp biscuits containing genmaicha tea | |
| CN108013102A (en) | A kind of apple pie shortcake dessert and preparation method thereof | |
| CN105901070A (en) | Manufacturing method for olive crispy cookies | |
| CN108064907A (en) | A kind of agaric highland barley wire drawing cake and preparation method thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| CN104542828A (en) | Vanilla-flavored resin sesame cookie | |
| CN105815406A (en) | Making method of shredded coconut stuffing cookies | |
| CN105724544A (en) | Coarse-grain health-maintaining cookie manufacturing method | |
| CN110973205A (en) | Konjak fresh flower cake and making process thereof | |
| CN105746658A (en) | Method for making sea sedge cookies | |
| CN105941563A (en) | Highland barley and tartary buckwheat soft cake and preparing method thereof | |
| CN105580874A (en) | Peach blossom or peach pulp cookies and making method thereof | |
| CN111418633A (en) | Honey and fresh flower cake and making method thereof | |
| CN109645077A (en) | Yam and Job's tear seed cheese cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160831 |