CN107455429A - A kind of highland barley Yoghourt cookies and preparation method thereof - Google Patents
A kind of highland barley Yoghourt cookies and preparation method thereof Download PDFInfo
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- CN107455429A CN107455429A CN201710568767.8A CN201710568767A CN107455429A CN 107455429 A CN107455429 A CN 107455429A CN 201710568767 A CN201710568767 A CN 201710568767A CN 107455429 A CN107455429 A CN 107455429A
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- yoghourt
- highland barley
- cookies
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/34—Animal 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of highland barley Yoghourt cookies, it is made up of the raw material of following weight parts：Highland barley flour, weak strength flour, castor sugar, prinsepia utilis royle oil, yellow cream, Yoghourt.A kind of preparation method of highland barley Yoghourt cookies, comprises the following steps：1st, the raw material of following parts by weight is weighed；2nd, yellow cream is softened；3rd, castor sugar and Yoghourt are put into pot, obtain saccharic acid milk；4th, saccharic acid milk is added in yellow cream, adds weak strength flour stirring；5th, highland barley flour, prinsepia utilis royle oil are added, stirred；6th, remaining weak strength flour is added, stirred, obtain dough；7th, dough is put into extruding in mounting flower former, obtains cookie embryo；8th, squeezed on baking tray with flower mouth and marshalling, be put into baking box to golden yellow color, that is, obtain highland barley Yoghourt cookies.A kind of highland barley Yoghourt cookies of the present invention and preparation method thereof, its advantage is：Adding weak strength flour can allow cookies soft, the soft flexible of obtained highland barley Yoghourt cookies mouthfeel；Castor sugar is added, allows highland barley Yoghourt cookies to add sweet taste but sweet tea influence mouthfeel will not be crossed.
Description
Technical field
The present invention relates to a kind of processing method of cookies, specially a kind of highland barley Yoghourt cookies and preparation method thereof.
Background technology
Highland barley is also known as barley rice, meter Mai, highland barley and eight ribs, is the mutation of barley, is grass family one, biennial herb work
Thing, the place of production are mainly the ground such as Qinghai, Tibet, Gansu, northwestern Yunnan Province, Northwest Sichuan.Highland barley mass of 1000 kernel 30g or so, containing egg
White matter 10%~13.5%, fat 1.8%~2.7%, carbohydrate more than 70%, microelements of calcium, phosphorus, iron content all compared with
Height, nutrition very abundant, the most prominent is that β-glucose content in highland barley is higher than the content of other cereals, to people
The a series of physiological function of body, such as norcholesterol, hypotensive, diabetes of preventing have the function that very big.But it is long-term to rely on, I
Mainly zanba, roasted qingke barley flour is made in highland barley by state Tibetan, although mouthfeel is rougher, is not easy to be absorbed by the body, has some now with highland barley
Oatmeal etc., but generally speaking, food processing utilization rate is not high, therefore, technique and formula has been carried out to making biscuit with highland barley flour
Research.
Yoghourt is using milk as raw material, adds beneficial bacterium (leavening) into milk again after pasteurize, fermented
Afterwards, then a kind of filling milk product is cooled down.Sour milk product is more with coagulating type, stirred type and the various fruit juice of addition in the market
The fruit-flavor type of the auxiliary materials such as jam is more.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also
Maximize favourable factors and minimize unfavourable ones, turn into the nutrient and healthcare products for being more suitable for the mankind.
Cookies are a kind of leisure food, are invented by Iranian, there is many different-style tastes, deep to be liked by consumer.But
Traditional cookie is using common low-gluten wheat flour as raw material, and the glucide intake such as starch is higher, and mouthfeel is more sweet, is much disappeared
Expense person does not like.
The content of the invention
The present invention proposes loose and salubrious a kind of highland barley Yoghourt cookies of a kind of mouthfeel and preparation method thereof.
To achieve the above object, a kind of highland barley Yoghourt cookies of the present invention, are made up of the raw material of following weight parts：Highland barley
18-22 parts of powder, 18-22 parts of weak strength flour, 13-15 parts of castor sugar, 6-8 parts of prinsepia utilis royle oil, 18-22 parts of yellow cream, Yoghourt
18-20 parts.
Further, it is made up of the raw material of following weight parts：20 parts of highland barley flour, 20 parts of weak strength flour, 14.3 parts of castor sugar,
6.9 parts of prinsepia utilis royle oil, 20 parts of yellow cream, 18.9 parts of Yoghourt.
A kind of preparation method of highland barley Yoghourt cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：18-22 parts of highland barley flour, 18-22 parts of weak strength flour, castor sugar 13-15
Part, 6-8 parts of prinsepia utilis royle oil, 18-22 parts of yellow cream, 18-20 parts of Yoghourt；
(2) the yellow cream that step (1) weighs is put into pot and heated and softened, heating-up temperature is 30-35 DEG C, is stirred after softening
Mix to yellow cream color and turn white；
(3) castor sugar and Yoghourt that are weighed in step (1) are put into pot, stir to castor sugar and melt, obtain saccharic acid milk；
(4) saccharic acid milk obtained by step (3) is added in the yellow cream in step (2), stirred, add weak strength flour, it is low
The half for the parts by weight that the weight of strength flour is weighed by step (1), 10-15min is stirred at a temperature of 20-30 DEG C；
(5) highland barley flour, prinsepia utilis royle oil that step (1) is weighed are separately added into step (4), stirred；
(6) remaining weak strength flour is added, stirred, obtain dough；
(7) dough that step (6) obtains is put into extruding in mounting flower former, obtains cookie embryo；
(8) the cookie embryo for obtaining step (7), is squeezed on baking tray and marshalling with flower mouth, is put into baking box, is got angry
Cookies, are taken out 5-6min of cooling, place into baking box, get angry by 150-180 DEG C, lower fiery 130-150 DEG C, roasting 10-13min
130-140 DEG C, lower fiery 130-150 DEG C are baked 8-10min to golden yellow color again, that is, obtain highland barley Yoghourt cookies.
Further, average rate adds after weak strength flour sieving in step (4).In step (4), (5), mixing speed 110r/
Min, mixing time are 1-2min.
Further, in step (8), the cookies thickness being extruded on baking tray is 4 ± 0.2mm.
A kind of highland barley Yoghourt cookies of the present invention and preparation method thereof, its advantage is：Adding weak strength flour can allow
Cookies are soft, the soft flexible of obtained highland barley Yoghourt cookies mouthfeel；Castor sugar is added, allows highland barley Yoghourt cookies to add sweet taste
But will not cross sweet tea influences mouthfeel.
Embodiment
Embodiment 1
A kind of highland barley Yoghourt cookies, are made up of the raw material of following weight parts：18 parts of highland barley flour, 18 parts of weak strength flour, castor sugar
13 parts, 6 parts of prinsepia utilis royle oil, 18 parts of yellow cream, 18 parts of Yoghourt.
A kind of preparation method of highland barley Yoghourt cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：18 parts of highland barley flour, 18 parts of weak strength flour, 13 parts of castor sugar, prinsepia utilis royle oil 6
Part, 18 parts of yellow cream, 18 parts of Yoghourt；
(2) the yellow cream that step (1) weighs is put into pot and heated and softened, heating-up temperature be 30 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and Yoghourt that are weighed in step (1) are put into pot, stir to castor sugar and melt, obtain saccharic acid milk；
(4) saccharic acid milk obtained by step (3) is added in the yellow cream in step (2), stirred, mixing speed is
110r/min, mixing time 1min, weak strength flour is added, average rate adds after weak strength flour sieving, and the weight of weak strength flour is step (1)
The half of the parts by weight weighed, 10min is stirred at a temperature of 20 DEG C；
(5) highland barley flour, prinsepia utilis royle oil that step (1) is weighed are separately added into step (4), stirred, mixing speed
For 110r/min, mixing time 1min；
(6) remaining weak strength flour is added, stirred, obtain dough；
(7) dough that step (6) obtains is put into extruding in mounting flower former, obtains cookie embryo；
(8) the cookie embryo for obtaining step (7), is squeezed on baking tray and marshalling with flower mouth, the song being extruded on baking tray
Strange thickness is 4mm, is put into baking box, and got angry 150 DEG C, lower fiery 130 DEG C, roasting 10min, and cookies are taken out cooling 5min, placed into
Baking box, get angry 130 DEG C, lower fiery 130 DEG C and bake 8min again to golden yellow color, that is, obtain highland barley Yoghourt cookies.
Embodiment 2
A kind of highland barley Yoghourt cookies, are made up of the raw material of following weight parts：20 parts of high-strength flour, 18 parts of weak strength flour, corn form sediment
6 parts of powder, 10 parts of castor sugar, 34 parts of yellow cream, 3 parts of milk, 4 parts of milk powder, 4 parts of highland barley sour milk powder, 1 part of salt.
A kind of preparation method of highland barley Yoghourt cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：20 parts of high-strength flour, 18 parts of weak strength flour, 6 parts of cornstarch, castor sugar 10
Part, 34 parts of yellow cream, 3 parts of milk, 4 parts of milk powder, 4 parts of highland barley sour milk powder, 1 part of salt；
(2) the yellow cream that step (1) weighs is put into pot and heated and softened, heating-up temperature be 30 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and Yoghourt that are weighed in step (1) are put into pot, stir to castor sugar and melt, obtain saccharic acid milk；
(4) saccharic acid milk obtained by step (3) is added in the yellow cream in step (2), stirred, mixing speed is
110r/min, mixing time 1min, weak strength flour is added, average rate adds after weak strength flour sieving, and the weight of weak strength flour is step (1)
The half of the parts by weight weighed, 12min is stirred at a temperature of 20 DEG C；
(5) highland barley flour, prinsepia utilis royle oil that step (1) is weighed are separately added into step (4), stirred, mixing speed
For 110r/min, mixing time 1min；
(6) remaining weak strength flour is added, stirred, obtain dough；
(7) dough that step (6) obtains is put into extruding in mounting flower former, obtains cookie embryo；
(8) the cookie embryo for obtaining step (7), is squeezed on baking tray and marshalling with flower mouth, the song being extruded on baking tray
Strange thickness is 4mm, is put into baking box, and got angry 160 DEG C, lower fiery 140 DEG C, roasting 12min, and cookies are taken out cooling 5min, placed into
Baking box, get angry 140 DEG C, it is lower fiery 140 DEG C, then roasting 9min obtains highland barley Yoghourt cookies to golden yellow color.
Embodiment 3
A kind of highland barley Yoghourt cookies, are made up of the raw material of following weight parts：22 parts of highland barley flour, 22 parts of weak strength flour, castor sugar
15 parts, 8 parts of prinsepia utilis royle oil, 22 parts of yellow cream, 20 parts of Yoghourt.
A kind of preparation method of highland barley Yoghourt cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：22 parts of highland barley flour, 22 parts of weak strength flour, 15 parts of castor sugar, prinsepia utilis royle oil 8
Part, 22 parts of yellow cream, 20 parts of Yoghourt；
(2) the yellow cream that step (1) weighs is put into pot and heated and softened, heating-up temperature be 35 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and Yoghourt that are weighed in step (1) are put into pot, stir to castor sugar and melt, obtain saccharic acid milk；
(4) saccharic acid milk obtained by step (3) is added in the yellow cream in step (2), stirred, mixing speed is
110r/min, mixing time 2min, weak strength flour is added, average rate adds after weak strength flour sieving, and the weight of weak strength flour is step (1)
The half of the parts by weight weighed, 15min is stirred at a temperature of 30 DEG C；
(5) highland barley flour, prinsepia utilis royle oil that step (1) is weighed are separately added into step (4), stirred, mixing speed
For 110r/min, mixing time 2min；
(6) remaining weak strength flour is added, stirred, obtain dough；
(7) dough that step (6) obtains is put into extruding in mounting flower former, obtains cookie embryo；
(8) the cookie embryo for obtaining step (7), is squeezed on baking tray and marshalling with flower mouth, the song being extruded on baking tray
Strange thickness is 4mm, is put into baking box, and got angry 180 DEG C, lower fiery 150 DEG C, roasting 13min, and cookies are taken out cooling 6min, placed into
Baking box, get angry 140 DEG C, it is lower fiery 150 DEG C, then roasting 10min obtains highland barley Yoghourt cookies to golden yellow color.
Highland barley Yoghourt contains highland barley Yoghourt alcohol, and the material fresh breath and can have a variety of property of medicine, can alleviate stomachache, gall-bladder
Problem such as spasm, also with antisepsis and sterilization, diuresis, resolving sputum, stomach invigorating and aid digestion and other effects.Largely edible highland barley Yoghourt can cause
Insomnia, but low dose of eat conduces to sleep.
Above embodiments of the present invention are explained in detail, but the invention is not restricted to described embodiment.For
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out a variety of
Change, modification, replacement and modification, still fall within protection scope of the present invention.
Claims (6)
1. a kind of highland barley Yoghourt cookies, it is characterised in that be made up of the raw material of following weight parts：18-22 parts of highland barley flour, low muscle
18-22 parts of powder, 13-15 parts of castor sugar, 6-8 parts of prinsepia utilis royle oil, 18-22 parts of yellow cream, 18-20 parts of Yoghourt.
2. a kind of highland barley Yoghourt cookies as claimed in claim 1, it is characterised in that be made up of the raw material of following weight parts：It is blue or green
20 parts of highland barley powder, 20 parts of weak strength flour, 14.3 parts of castor sugar, 6.9 parts of prinsepia utilis royle oil, 20 parts of yellow cream, 18.9 parts of Yoghourt.
3. a kind of preparation method of highland barley Yoghourt cookies, it is characterised in that comprise the following steps：
(1) raw material of following parts by weight is weighed：18-22 parts of highland barley flour, 18-22 parts of weak strength flour, 13-15 parts of castor sugar, green grass or young crops
6-8 parts of bur oil, 18-22 parts of yellow cream, 18-20 parts of Yoghourt；
(2) the yellow cream that step (1) weighs is put into pot and heated and softened, heating-up temperature be 30-35 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and Yoghourt that are weighed in step (1) are put into pot, stir to castor sugar and melt, obtain saccharic acid milk；
(4) saccharic acid milk obtained by step (3) is added in the yellow cream in step (2), stirred, add weak strength flour, weak strength flour
The half of parts by weight that is weighed by step (1) of weight, 10-15min is stirred at a temperature of 20-30 DEG C；
(5) highland barley flour, prinsepia utilis royle oil that step (1) is weighed are separately added into step (4), stirred；
(6) remaining weak strength flour is added, stirred, obtain dough；
(7) dough that step (6) obtains is put into extruding in mounting flower former, obtains cookie embryo；
(8) the cookie embryo for obtaining step (7), is squeezed on baking tray and marshalling with flower mouth, is put into baking box, is got angry
Cookies, are taken out 5-6min of cooling, place into baking box, get angry by 150-180 DEG C, lower fiery 130-150 DEG C, roasting 10-13min
130-140 DEG C, lower fiery 130-150 DEG C are baked 8-10min to golden yellow color again, that is, obtain highland barley Yoghourt cookies.
A kind of 4. preparation method of highland barley Yoghourt cookies as claimed in claim 3, it is characterised in that weak strength flour in step (4)
Average rate adds after sieving.
5. a kind of preparation method of highland barley Yoghourt cookies as claimed in claim 3, it is characterised in that in step (4), (5), stir
It is 110r/min to mix speed, and mixing time is 1-2min.
6. a kind of preparation method of highland barley Yoghourt cookies as claimed in claim 3, it is characterised in that in step (8), be extruded into roasting
Cookies thickness on disk is 4 ± 0.2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710568767.8A CN107455429A (en) | 2017-07-13 | 2017-07-13 | A kind of highland barley Yoghourt cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710568767.8A CN107455429A (en) | 2017-07-13 | 2017-07-13 | A kind of highland barley Yoghourt cookies and preparation method thereof |
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| CN107455429A true CN107455429A (en) | 2017-12-12 |
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| CN201710568767.8A Pending CN107455429A (en) | 2017-07-13 | 2017-07-13 | A kind of highland barley Yoghourt cookies and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269095A (en) * | 2019-07-19 | 2019-09-24 | 高志海 | A kind of production method of Yoghourt former times |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891837A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Green tea konjac cookie |
| CN106857762A (en) * | 2017-03-29 | 2017-06-20 | 西藏自治区农牧科学院 | A kind of anthocyanidin highland barley cookies high and preparation method thereof |
-
2017
- 2017-07-13 CN CN201710568767.8A patent/CN107455429A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891837A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Green tea konjac cookie |
| CN106857762A (en) * | 2017-03-29 | 2017-06-20 | 西藏自治区农牧科学院 | A kind of anthocyanidin highland barley cookies high and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269095A (en) * | 2019-07-19 | 2019-09-24 | 高志海 | A kind of production method of Yoghourt former times |
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Application publication date: 20171212 |