CN107484801A - The preparation method of asparagus cookie - Google Patents
The preparation method of asparagus cookie Download PDFInfo
- Publication number
- CN107484801A CN107484801A CN201710944239.8A CN201710944239A CN107484801A CN 107484801 A CN107484801 A CN 107484801A CN 201710944239 A CN201710944239 A CN 201710944239A CN 107484801 A CN107484801 A CN 107484801A
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- China
- Prior art keywords
- parts
- asparagus
- powder
- cookie
- flour
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides the preparation method of asparagus cookie, and the mass parts of the asparagus cookie each component are：150 200 parts of flour, 72 80 parts of refining vegetable oil, 45 55 parts of white granulated sugar, 36 parts of egg, 36 parts of syrup, 1.5 3 parts of asparagus powder, 0.75 1.1 parts of ammonium hydrogen carbonate, 0.45 0.6 parts of sodium acid carbonate, 0.36 0.65 parts of salt.In good taste using the cookie after this programme is non-friable, mouthfeel brittleness is good, nutritive value is high, unique flavor, foaminess are good, aesthetic property is good.
Description
Technical field
The present invention relates to food technology field, the preparation method of asparagus cookie is referred in particular to.
Background technology
Cookies is originally a kind of food of high sugared, high grease.With the improvement of people ' s living standards.Higher fatty acid high oil
Food intake is excessive, and the intake of dietary fiber is increasingly reduced, and edible cookies can cause the incidence of disease day of " ciril disease "
Gradually improve.Therefore exploitation has very positive meaning with cookie in good taste, nutritive value is high.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide one kind is non-friable, mouthfeel brittleness is good, nutritive value
Height, the preparation method of the good asparagus cookie of unique flavor, aesthetic property.
To achieve the above object, technical scheme provided by the present invention is：The preparation method of asparagus cookie, the asparagus
The mass parts of cookie each component are：150-200 parts of flour, 72-80 parts of refining vegetable oil, 45-55 parts of white granulated sugar, egg
3-6 parts, syrup 3-6 parts, asparagus powder 1.5-3 parts, ammonium hydrogen carbonate 0.75-1.1 parts, sodium acid carbonate 0.45-0.6 parts, salt 0.36
- 0.65 part；
The preparation technology of above-mentioned formula is：
1）, dispensing：Corresponding component is weighed by mass parts；
2）, preprocessing raw material and auxiliary material：Flour uses the wheat Self- raising flour of the Northeast, and flour is removed by milling separator
It is miscellaneous, pulverizer is poured into after removal of impurities and is crushed, the mesh degree for crushing powder below is 100-120 mesh；
3）, using Dongting Lake Area asparagus barreling formed asparagus powder, asparagus powder is cleaned, pulverizer is poured into after removal of impurities and is entered
Row crushes, and the mesh degree of asparagus powder is 130-140 mesh after crushing；
4）, asparagus powder, flour pours into mixer, first stirring at low speed 3 minutes, then high-speed stirred 15-30 minutes, stirring at low speed
For 60 revs/min, high-speed stirred is 800-1200 revs/min；Asparagus powder, flour is set to be thoroughly mixed to form mixed powder, mixed powder is put into
Reach in freezer freezes 2-3 hours, and reach in freezer cryogenic temperature is -2--6 DEG C；
5）, beating eggs are stirred, then refining vegetable oil, salt, ammonium hydrogen carbonate, sodium acid carbonate heating water are mixed, after mixing
The egg being stirred is added, continues to be stirred to form mixed liquor；
6）, the mixed powder freezed, mixed liquor poured into dough mixing machine and face；
7）, the dough become reconciled is put into forming mechanism into cake embryo；
8）, below forming machine outlet set conveyer belt, the cake embryo after shaping is discharged by stainless (steel) wire support support, then passes through conveying
Band is sent into baking box and toasted；
9）, baking when, baking box first preheats 10 minutes, and preheating temperature is 100-130 DEG C, is warming up to 150-180 DEG C after preheating, baking
15-18 minutes can be taken off, then cool down, pack, being put in storage.
Described refining vegetable oil is the mixture of rapeseed oil and butter, and the mass ratio of rapeseed oil and butter is 80：20.
The mass parts of described asparagus cookie each component are：150 parts of flour, 72 parts of refining vegetable oil, 45 parts of white granulated sugar,
3 parts of egg, 3 parts of syrup, 1.5 parts of asparagus powder, 0.75 part of ammonium hydrogen carbonate, 0.45 part of sodium acid carbonate, 0.36 part of salt.
The mass parts of described asparagus cookie each component are：200 parts of flour, 80 parts of refining vegetable oil, 55 parts of white granulated sugar,
5 parts of egg, 5.5 parts of syrup, 3 parts of asparagus powder, 1.1 parts of ammonium hydrogen carbonate, 0.6 part of sodium acid carbonate, 0.55 part of salt.
The advantage of the invention is that：
First, adopted that cookie made of the flour of northeast is non-friable, mouthfeel brittleness is good；
2nd, asparagus powder is used as main dispensing, and its nutritive value is high, in good taste, unique flavor；
3rd, using supplemented by egg, cookie shortcake is good, foaminess is good, aesthetic property is good.
Embodiment
The invention will be further described below, and presently preferred embodiments of the present invention is：Asparagus cookies described in the present embodiment
The preparation method of cake,
Embodiment one：
The mass parts of described asparagus cookie each component are：150 parts of flour, 72 parts of refining vegetable oil, 45 parts of white granulated sugar, egg
3 parts, 3 parts of syrup, 1.5 parts of asparagus powder, 0.75 part of ammonium hydrogen carbonate, 0.45 part of sodium acid carbonate, 0.36 part of salt；
The preparation technology of above-mentioned formula is：
1）, dispensing：Corresponding component is weighed by mass parts；
2）, preprocessing raw material and auxiliary material：Flour uses the wheat Self- raising flour of the Northeast, and flour is removed by milling separator
It is miscellaneous, pulverizer is poured into after removal of impurities and is crushed, the mesh degree for crushing powder below is 100-120 mesh；
3）, using Dongting Lake Area asparagus barreling formed asparagus powder, asparagus powder is cleaned, pulverizer is poured into after removal of impurities and is entered
Row crushes, and the mesh degree of asparagus powder is 130-140 mesh after crushing；
4）, asparagus powder, flour pours into mixer, first stirring at low speed 3 minutes, then high-speed stirred 15-30 minutes, stirring at low speed
For 60 revs/min, high-speed stirred is 800-1200 revs/min；Asparagus powder, flour is set to be thoroughly mixed to form mixed powder, mixed powder is put into
Reach in freezer freezes 2-3 hours, and reach in freezer cryogenic temperature is -2--6 DEG C；
5）, beating eggs are stirred, then refining vegetable oil, salt, ammonium hydrogen carbonate, sodium acid carbonate heating water are mixed, after mixing
The egg being stirred is added, continues to be stirred to form mixed liquor；Described refining vegetable oil is the mixed of rapeseed oil and butter
The mass ratio of compound, rapeseed oil and butter is 80：20；
6）, the mixed powder freezed, mixed liquor poured into dough mixing machine and face；
7）, the dough become reconciled is put into forming mechanism into cake embryo；
8）, below forming machine outlet set conveyer belt, the cake embryo after shaping is discharged by stainless (steel) wire support support, then passes through conveying
Band is sent into baking box and toasted；
9）, baking when, baking box first preheats 10 minutes, and preheating temperature is 100-130 DEG C, is warming up to 150-180 DEG C after preheating, baking
15-18 minutes can be taken off, then cool down, pack, being put in storage.
Advantage of this embodiment is that：
First, adopted that cookie made of the flour of northeast is non-friable, mouthfeel brittleness is good；
2nd, asparagus powder is used as main dispensing, and its nutritive value is high, in good taste, unique flavor；
3rd, using supplemented by egg, cookie shortcake is good, foaminess is good, aesthetic property is good.
Embodiment two：
The mass parts of asparagus cookie each component described in the present embodiment are：200 parts of flour, 80 parts of refining vegetable oil, white granulated sugar
55 parts, 5 parts of egg, 5.5 parts of syrup, 3 parts of asparagus powder, 1.1 parts of ammonium hydrogen carbonate, 0.6 part of sodium acid carbonate, 0.55 part of salt.
Embodiment described above is only the preferred embodiments of the invention, and the practical range of the present invention is not limited with this,
Therefore the change that all principles according to the present invention are made, it all should cover within the scope of the present invention.
Claims (4)
1. the preparation method of asparagus cookie, it is characterised in that：The mass parts of the asparagus cookie each component are：Flour 150
- 200 parts, 72-80 parts of refining vegetable oil, 45-55 parts of white granulated sugar, egg 3-6 parts, syrup 3-6 parts, asparagus powder 1.5-3 parts,
Ammonium hydrogen carbonate 0.75-1.1 parts, sodium acid carbonate 0.45-0.6 parts, 0.36-0.65 part of salt；
The preparation technology of above-mentioned formula is：
1）, dispensing：Corresponding component is weighed by mass parts；
2）, preprocessing raw material and auxiliary material：Flour uses the wheat Self- raising flour of the Northeast, and flour is removed by milling separator
It is miscellaneous, pulverizer is poured into after removal of impurities and is crushed, the mesh degree for crushing powder below is 100-120 mesh；
3）, using Dongting Lake Area asparagus barreling formed asparagus powder, asparagus powder is cleaned, pulverizer is poured into after removal of impurities and is entered
Row crushes, and the mesh degree of asparagus powder is 130-140 mesh after crushing；
4）, asparagus powder, flour pours into mixer, first stirring at low speed 3 minutes, then high-speed stirred 15-30 minutes, stirring at low speed
For 60 revs/min, high-speed stirred is 800-1200 revs/min；Asparagus powder, flour is set to be thoroughly mixed to form mixed powder, mixed powder is put into
Reach in freezer freezes 2-3 hours, and reach in freezer cryogenic temperature is -2--6 DEG C；
5）, beating eggs are stirred, then refining vegetable oil, salt, ammonium hydrogen carbonate, sodium acid carbonate heating water are mixed, after mixing
The egg being stirred is added, continues to be stirred to form mixed liquor；
6）, the mixed powder freezed, mixed liquor poured into dough mixing machine and face；
7）, the dough become reconciled is put into forming mechanism into cake embryo；
8）, below forming machine outlet set conveyer belt, the cake embryo after shaping is discharged by stainless (steel) wire support support, then passes through conveying
Band is sent into baking box and toasted；
9）, baking when, baking box first preheats 10 minutes, and preheating temperature is 100-130 DEG C, is warming up to 150-180 DEG C after preheating, baking
15-18 minutes can be taken off, then cool down, pack, being put in storage.
2. the preparation method of asparagus cookie according to claim 1, it is characterised in that：Refining vegetable oil be rapeseed oil and
The mass ratio of the mixture of butter, rapeseed oil and butter is 80：20.
3. the preparation method of asparagus cookie according to claim 1, it is characterised in that：The asparagus cookie each component
Mass parts be：150 parts of flour, 72 parts of refining vegetable oil, 45 parts of white granulated sugar, 3 parts of egg, 3 parts of syrup, 1.5 parts of asparagus powder, carbon
Sour 0.75 part of hydrogen ammonium, 0.45 part of sodium acid carbonate, 0.36 part of salt.
4. the preparation method of asparagus cookie according to claim 1, it is characterised in that：The asparagus cookie each component
Mass parts be：200 parts of flour, 80 parts of refining vegetable oil, 55 parts of white granulated sugar, 5 parts of egg, 5.5 parts of syrup, 3 parts of asparagus powder, carbon
Sour 1.1 parts of hydrogen ammonium, 0.6 part of sodium acid carbonate, 0.55 part of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710944239.8A CN107484801A (en) | 2017-10-12 | 2017-10-12 | The preparation method of asparagus cookie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710944239.8A CN107484801A (en) | 2017-10-12 | 2017-10-12 | The preparation method of asparagus cookie |
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| Publication Number | Publication Date |
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| CN107484801A true CN107484801A (en) | 2017-12-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710944239.8A Pending CN107484801A (en) | 2017-10-12 | 2017-10-12 | The preparation method of asparagus cookie |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287702A (en) * | 2018-11-27 | 2019-02-01 | 湖南天下洞庭食品有限公司 | A kind of crisp short cakes with sesame baking method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186620A (en) * | 2014-09-11 | 2014-12-10 | 浙江方格药业有限公司 | Grifola frondosa fiber biscuit and preparing method thereof |
| CN104430755A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Flower mushroom cookie and preparation method thereof |
| CN104509572A (en) * | 2015-01-23 | 2015-04-15 | 河北科技师范学院 | High dietary fiber cookie and preparation method thereof |
| CN105325521A (en) * | 2015-11-20 | 2016-02-17 | 重庆三峡学院 | Mushroom cookies and preparation method thereof |
-
2017
- 2017-10-12 CN CN201710944239.8A patent/CN107484801A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186620A (en) * | 2014-09-11 | 2014-12-10 | 浙江方格药业有限公司 | Grifola frondosa fiber biscuit and preparing method thereof |
| CN104430755A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Flower mushroom cookie and preparation method thereof |
| CN104509572A (en) * | 2015-01-23 | 2015-04-15 | 河北科技师范学院 | High dietary fiber cookie and preparation method thereof |
| CN105325521A (en) * | 2015-11-20 | 2016-02-17 | 重庆三峡学院 | Mushroom cookies and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287702A (en) * | 2018-11-27 | 2019-02-01 | 湖南天下洞庭食品有限公司 | A kind of crisp short cakes with sesame baking method |
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Application publication date: 20171219 |