CN105994547A - Blended tangerine pith cookie and preparation method thereof - Google Patents
Blended tangerine pith cookie and preparation method thereof Download PDFInfo
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- CN105994547A CN105994547A CN201610634043.4A CN201610634043A CN105994547A CN 105994547 A CN105994547 A CN 105994547A CN 201610634043 A CN201610634043 A CN 201610634043A CN 105994547 A CN105994547 A CN 105994547A
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- parts
- cookie
- powder
- vascular aurantii
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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
- A21D2/36—Vegetable material
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a blended tangerine pith cookie and a preparation method thereof. On the basis that tangerine pith powder is added to endow the product with healthcare functions of dredging main and collateral channels, smoothing qi, reducing phlegm, warming stomach and removing dirt as well as harmonizing blood vessels, the product is made through blending preparation, and vitamin C, dicalcium phosphate, ferrous gluconate and the like are added to balance nutrition of the cookie; soy isolate protein is used and blended, so that the nutrient components of the product are balanced; the Chinese resident reference dietary nutrition acceptable daily intake standard (adults) recommended by the Chinese Nutrition Society can be met. Meanwhile, on premise of nutrition balance, the flavor and the taste of the product are ensured, and the blended tangerine pith cookie is good in crispiness, fragrant and sweet in taste, not viscous to teeth, easily acceptable by customers, and good in market prospect.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Vascular aurantii cookie and preparation method thereof that is in harmonious proportion.
Background technology
Modern nutriology research is thought, containing a kind of material crying rutin in Vascular aurantii.Rutin can make blood vessel keep normal
Elasticity and compactness, can reduce fragility and the permeability of blood vessel wall, prevent hypertensive patient from cerebral hemorrhage, diabetes Crinis Carbonisatus occurring
The effect of raw retinal hemorrhage.Vascular aurantii has the meridian dredging, has a respite, and reduces phlegm, and dry stomach goes dirty, and the effect such as blood vessels.
Society people pursue health life style efficiently, and shortcake cake, as a kind of instant food, has obtained
Popular likes.But existing shortcake cake generally exists the problem of nutritional imbalance, it mostly is high-energy, height/oils and fats, low albumen
Matter, the nutrient content such as vitamin C, calcium, ferrum is the lowest.Additionally, existing processing technology ensure that the nutritive equilibrium of cookies, but
The most often affect local flavor and the mouthfeel of product.
Summary of the invention
The problem existed for above-mentioned background technology, the present invention provides a kind of Vascular aurantii cookie and preparation method thereof that is in harmonious proportion.This
Vascular aurantii powder is added in invention in cookie, to increase the health function of shortcake cake；Add vitamin C, calcium hydrogen phosphate, Fructus Vitis viniferae
Saccharic acid ferrous irons etc. carry out nutrition-allocated proportion to shortcake cake, and use soybean protein isolate to be in harmonious proportion so that the nutrition of this product
Composition reaches equilibrium, meets the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended.
The present invention realizes especially by techniques below scheme:
A kind of Vascular aurantii cookie that is in harmonious proportion, includes following components: Self-raising flour 100 parts, 7 ~ 9 parts of Vascular aurantii powder, Semen sojae atricolor separates by weight
Egg albumen powder 4 ~ 6 parts, cane sugar powder 25 ~ 30 parts, 8 ~ 10 parts of butter, vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin C 0.02 ~
0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, ammonium hydrogen carbonate 0.4 ~
0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.
Preferably, a kind of Vascular aurantii cookie that is in harmonious proportion, include following components by weight: Self-raising flour 100 parts, 8 parts of Vascular aurantii powder,
Soybean protein isolate powder 5 parts, cane sugar powder 28 parts, 9 parts of butter, vegetable oil 15 parts, 10 parts of egg, vitamin C 0.03 part, phosphoric acid
Hydrogen calcium 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, sucrose ester
0.7 part, 32 parts of water.
Mediation Vascular aurantii cookie of the present invention is prepared by the following method:
(1) by Self-raising flour, Vascular aurantii powder, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate,
Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) butter, vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: be extruded into flower shape cake base with mould；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to；
Described raw material weight proportioning is: Self-raising flour 100 parts, 7 ~ 9 parts of Vascular aurantii powder, soybean protein isolate powder 4 ~ 6 parts, cane sugar powder 25
~ 30 parts, 8 ~ 10 parts of butter, vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5
Part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part,
Sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.
The present invention has the advantage that: (1) present invention is adding Vascular aurantii powder so that this product has the meridian dredging, has a respite, and changes
Expectorant, dry stomach goes dirty, and has carried out mediation preparation on the basis of the health-care effect of blood vessels so that the nutritional labeling of this product reaches equal
Weighing apparatus, energy in every 100 grams of products: protein: oils and fats: carbohydrate: sodium: vitamin C: calcium: ferrum=1680KJ:12g:12g:
60g:400mg:20mg:160mg:3mg.Meet the RNIs mark that Chinese Soclety of Nutrition is recommended
Accurate (adult), nutritional labeling is denoted as the percentage ratio NRV% that every 100 grams of each nutritional labelings of product account for nutrient reference value and is respectively as follows:
Energy 20% ± 0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, carbohydrate 20% ± 0.4%, sodium 20% ± 0.4%,
Catergen 0% ± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%.Various main nutrient composition contained by the most every 100 grams of products account for
The percentage ratio of nutrient reference value (NRV) is 20% ± 0.4%.Various main nutrient composition contained by the most every 100 grams of products account for battalion
The percentage ratio supporting element reference value (NRV) is 20% ± 0.4%.(2) solve and affect product wind because product carries out nutritive equilibrium
Taste and the technical barrier of mouthfeel.
Detailed description of the invention
By described further below it will be further appreciated that the features and advantages of the invention.The embodiment provided is only right
The explanation of the inventive method, and limit remaining content that the present invention discloses never in any form.
[embodiment 1] a kind of Vascular aurantii cookie that is in harmonious proportion, raw material is: Self-raising flour 100 parts, 8.4 parts of Vascular aurantii powder, soybean separation protein
4.8 parts of white lead, cane sugar powder 30 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal
1.1 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.5 part, 9 parts of butter, vegetable oil 15.5 parts, 11 parts of egg, sucrose ester 0.6 part,
34 parts of water.
Making step is:
(1) by Self-raising flour, Vascular aurantii powder, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate,
Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) butter, vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: be extruded into flower shape cake base with mould；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to.
[embodiment 2] a kind of Vascular aurantii cookie that is in harmonious proportion, raw material is: Self-raising flour 100 parts, 7.6 parts of Vascular aurantii powder, soybean separation protein
5.2 parts of white lead, cane sugar powder 29 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal
0.9 part, ammonium hydrogen carbonate 0.6 part, sodium bicarbonate 0.7 part, 9.5 parts of butter, vegetable oil 14.5 parts, 9 parts of egg, sucrose ester 0.8 part,
33 parts of water.
Preparation process is same as in Example 1.
[embodiment 3] a kind of Vascular aurantii cookie that is in harmonious proportion, raw material is: Self-raising flour 100 parts, 8 parts of Vascular aurantii powder, soybean protein isolate
5 parts of powder, cane sugar powder 28 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts,
Ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, 9 parts of butter, vegetable oil 15 parts, 10 parts of egg, sucrose ester 0.7 part, 32 parts of water.
Preparation process is same as in Example 1.
[embodiment 4] sensory evaluation
For product of the present invention carry out sensation evaluation, determine product quality by 5 factors composition, i.e. form, color and luster, mouthfeel, tissue,
Impurity, to the evaluation of each factor by excellent, good, in, differ from 4 grades and evaluate, 10 people form subjective appreciation group, evaluate
Personnel are according to sensory's standard, and subjective appreciation standard is shown in Table 1, use a certain comment pair in "excellent", "fine", "moderate" and "bad"
Product quality characteristic is described, and computing formula is: total score=form 20%+ color and luster 20%+ mouthfeel 40%+ organizes 10%+ impurity 10%.
Table 1 sensory evaluation index
| Grade | Excellent (90 ~ 100) | Good (70 ~ 90) | In (50 ~ 70) | Difference (0 ~ 50) |
| Form | Decorative pattern completely clear, thickness uniformly, without concave bottom | Decorative pattern is substantially complete, thickness no significant difference | Pattern blurring, concave bottom in uneven thickness, a small amount of | Decorative pattern hardly visual, concave bottom is serious |
| Color and luster | Purple is uniform, without white lead | Purple is basically identical | Purple turns white, has white lead group | Purple is abnormal, a large amount of white lead groups |
| Mouthfeel | Fragrant and sweet, loose, do not stick to one's teeth | Fragrant and sweet, without strange taste | Sweet greasy, a little stick to one's teeth | Stick to one's teeth, sweet greasy |
| Tissue | Section porous, fine and closely woven | Section porous, fineness are uneven | Section hole is rare and not of uniform size | Section hole is rare, plastid is stiff |
| Impurity | Without greasy dirt, free from extraneous odour | Without greasy dirt | A small amount of greasy dirt, there is abnormal flavour | Greasy dirt is touched with one's hand |
Rated, the mediation Vascular aurantii cookie of the embodiment of the present invention 1 ~ 3 preparation completely clear, thickness no significant difference, purple uniformly,
Fragrant and sweet, loose, do not stick to one's teeth, section porous, fine and closely woven, without greasy dirt and abnormal flavour, concrete scoring event is shown in Table 2:
Table 2 Analyses Methods for Sensory Evaluation Results
| Packet | Mark |
| Embodiment 1 | 93 |
| Embodiment 2 | 92 |
| Embodiment 3 | 96 |
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises one
Individual independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should will say
Bright book can also form those skilled in the art permissible through appropriately combined as an entirety, the technical scheme in each embodiment
Other embodiments understood.
Claims (4)
1. a mediation Vascular aurantii cookie, it is characterised in that be made by the raw material of following weight portion: Self-raising flour 100 parts, Fructus Citri tangerinae
Network powder 7～9 parts, soybean protein isolate powder 4～6 parts, cane sugar powder 25～30 parts, butter 8～10 parts, vegetable oil 12～16 parts, chicken
Egg 8～12 parts, vitamin C 0.02～0.05 part, calcium hydrogen phosphate 0.3～0.5 part, Ferrous gluconate 0.02～0.03 part, food
Salt 0.8～1.2 parts, ammonium hydrogen carbonate 0.4～0.7 part, sodium bicarbonate 0.5～0.8 part, sucrose ester 0.6～0.8 part, water 28～34
Part.
Mediation Vascular aurantii cookie the most according to claim 1, it is characterised in that be made by the raw material of following weight portion:
Self-raising flour 100 parts, 8 parts of Vascular aurantii powder, soybean protein isolate powder 5 parts, cane sugar powder 28 parts, 9 parts of butter, vegetable oil 15 parts, egg
10 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5
Part, sodium bicarbonate 0.6 part, sucrose ester 0.7 part, 32 parts of water.
The every 100 grams of each nutritional labelings of product of mediation Vascular aurantii cookie the most according to claim 1 account for the hundred of nutrient reference value
Proportion by subtraction NRV% is respectively as follows: energy 20% ± 0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, carbohydrate
20% ± 0.4%, sodium 20% ± 0.4%, Catergen 0% ± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%；I.e. every
Various main nutrient composition contained by 100 grams of products account for the percentage ratio of nutrient reference value (NRV) and are 20% ± 0.4%.
The manufacture method of mediation Vascular aurantii cookie the most according to claim 1, it is characterised in that comprise the following steps:
(1) by Self-raising flour, Vascular aurantii powder, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate,
Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) butter, vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10～15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5～8 times, is pressed into the dough sheet of 2mm；
(5) molding: be extruded into flower shape cake base with mould；
(6) baking: reducing internal heat 160～180 DEG C, gets angry 200～220 DEG C, time 5～6 minutes；
(7) room temperature, pack it are cooled to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610634043.4A CN105994547A (en) | 2016-08-05 | 2016-08-05 | Blended tangerine pith cookie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610634043.4A CN105994547A (en) | 2016-08-05 | 2016-08-05 | Blended tangerine pith cookie and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994547A true CN105994547A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610634043.4A Withdrawn CN105994547A (en) | 2016-08-05 | 2016-08-05 | Blended tangerine pith cookie and preparation method thereof |
Country Status (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759693A (en) * | 2005-11-08 | 2006-04-19 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN105746655A (en) * | 2016-05-06 | 2016-07-13 | 济南舜景医药科技有限公司 | Health flos sophorae cookies and preparation method thereof |
-
2016
- 2016-08-05 CN CN201610634043.4A patent/CN105994547A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759693A (en) * | 2005-11-08 | 2006-04-19 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN105746655A (en) * | 2016-05-06 | 2016-07-13 | 济南舜景医药科技有限公司 | Health flos sophorae cookies and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙立民: "槐米饼干的配方及工艺", 《食品研究与开发》 * |
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Application publication date: 20161012 |
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