CN108142498A - A kind of Sugarless type ginseng cookies and preparation method thereof - Google Patents
A kind of Sugarless type ginseng cookies and preparation method thereof Download PDFInfo
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- CN108142498A CN108142498A CN201711478952.4A CN201711478952A CN108142498A CN 108142498 A CN108142498 A CN 108142498A CN 201711478952 A CN201711478952 A CN 201711478952A CN 108142498 A CN108142498 A CN 108142498A
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- ginseng
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- egg
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/14—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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The invention discloses a kind of Sugarless type ginseng cookies, Sugarless type ginseng cookies is prepared by the raw material of following parts by weight：15 21 parts of ginseng, 80 110 parts of xylitol, 130 180 parts of cream, 42 58 parts of vegetable oil, 240 320 parts of corn flour, 70 90 parts of egg.The invention also discloses the preparation methods of the Sugarless type ginseng cookies.Sugarless type ginseng cookies of the present invention has conditioning weak constitution, the effects that promoting immune level, alleviate physical fatigue；The addition of ginseng extract, can make that biscuit tissue is loose, and mouthfeel is finer and smoother；Corn flour replaces wheat flour, and xylitol replaces white granulated sugar, it is easier to which by blood glucose, higher consumer receives.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of Sugarless type ginseng cookies and its preparation sides
Method.
Background technology
Modern society's life rhythm is fast, and operating pressure is big, and people is often made to be in the state of inferior health, make one easily by
The invasion of various diseases.Further, since the excess load of contemporary society people is mental and manual labor, people is caused often to stay up late, aggravated
The consumption of body, so generally having a delicate constitution, the performances such as malnutrition, listlessness, fatigue and weak.
2012, health ministry publication bulletin approval ginseng was new resource food.Since then, ginseng is widely used in often
The various food seen.Ginseng is the root of Araliaceae ginseng.《Sheng Nong's herbal classic》" ginseng tonifying five zang organs, soothe the nerves determine soul to load
Soul, remove pathogenic factor, the happy intelligence development of improving eyesight.Long term usage is made light of one's life by commiting suicide macrobiosis.”《Haigoushen》" the main general debility of ginseng, deficient impotence is weak, preventing or arresting vomiting for load
It vomits, tonifying five zang organs six internal organs, god is kept in guarantor.Disappear phlegm in the heart, controls consumptive lung disease and epilepsy disease, and against upper, typhoid fever is not lower to eat cold air, all empty and dreaminess is confused
Numerous person is in addition." ginseng contain there are many ginsenoside, volatile oil, chloro acid, trace element and organic acid, carbohydrate, vitamin etc. into
Point.Research shows that ginseng has Hemorrhagic shock, cardiac effect, stress reaction ability can be improved；Improve mental labour function；Have anti-
Fatigue can enhance body's immunity etc..
Therefore, reasonable development and using ginseng, develops a kind of ginseng food of no sugar addition, it is easier to obtain vast
The favor of the higher consumer of consumer's especially blood glucose.
Invention content
For overcome the deficiencies in the prior art, an object of the present invention is to provide a kind of Sugarless type ginseng cookies,
Containing ginseng submicron powder ingredient in its dispensing, there is conditioning weak constitution, the effects that promoting immune level, alleviate physical fatigue,
The larger consumer of labor intensity is suitble to eat；In addition corn flour and xylitol in dispensing are also suitable for the higher consumer of blood glucose
It is edible.
The second object of the present invention is to provide a kind of preparation method of Sugarless type ginseng cookies, pass through the preparation method
The Sugarless type ginseng cookies prepared, since ginseng is by ultramicro grinding, total saposins are molten during ginseng submicron powder is dismissed
Go out to generate foam, can make that biscuit tissue is looser, and mouthfeel is finer and smoother.
An object of the present invention adopts the following technical scheme that realization：
A kind of Sugarless type ginseng cookies, the Sugarless type ginseng cookies by following parts by weight raw material prepare and
Into：
15-21 parts of ginseng, 65-85 parts of xylitol, 130-180 parts of cream, 42-58 parts of vegetable oil, corn flour 260-340
Part, 70-90 parts of egg.
Further, 18 parts of ginseng, 75 parts of xylitol, 150 parts of cream, 50 parts of vegetable oil, 300 parts of corn flour, egg
80 parts.
Further, the ginseng is sun-dried ginseng or red ginseng, and the cream is plants butter cream or margarine, the plant
Object oil is one kind in sunflower seed salad oil, peanut salad oil, soybean salad oil and rape salad oil, after the egg is peeling
Egg.
The second object of the present invention adopts the following technical scheme that realization：
A kind of preparation method of Sugarless type ginseng cookies, including：
Material preparation step：Weigh ginseng, xylitol, cream, vegetable oil, corn flour and egg respectively according to formulation ratio；
Prepare ginseng submicron powder step：By ginseng coarse crushing, ginseng coarse powder is obtained, then ginseng coarse powder ultramicro grinding is grown up
Join Ultramicro-powder；
Dismiss step：Cream and xylitol input are dismissed in device, dismisses to uniformly swelling, obtains the first blending ingredients；
Egg, ginseng submicron powder and vegetable oil input are dismissed in device, dismisses to uniformly swelling, obtains the second blending ingredients；
Adjust powder step：Corn flour, the first blending ingredients and the second blending ingredients are mixed into uniform color, are obtained bent
Strange batter；
Mounting flower step：Cookies batter is packed into piping bag, cookies batter is squeezed on baking tray；
Baking procedure：Baking tray is put into baker and is toasted, Sugarless type ginseng cookies is made.
Further, it prepares in ginseng submicron powder step, the ginseng uses Chinese medicine crusher coarse crushing, and it is thick to obtain ginseng
Powder, the ginseng coarse powder are crushed using micronizer, obtain ginseng submicron powder.
Further, the size controlling of the ginseng submicron powder is below 20 microns.
Further, it dismisses in step, the cream and xylitol dismiss temperature as room temperature, dismiss speed as middling speed, beat
The hair time is 20-30min.
Further, it dismisses in step, the egg, ginseng submicron powder and vegetable oil dismiss temperature as room temperature, first middling speed
8-12min is dismissed, then dismisses 8-12min at a high speed.
Further, in baking procedure, the excessive internal heat temperature of the baker is 160-180 DEG C, and lower fire temperature is 140-160
DEG C, toast 20-30min.
Compared with prior art, the beneficial effects of the present invention are：
1st, there is conditioning weakness containing ginseng submicron powder ingredient in a kind of its dispensing of Sugarless type ginseng cookies of the invention
The effects that constitution promotes immune level, alleviates physical fatigue is suitble to the larger consumer of labor intensity to eat, it is easier to by blood glucose
Higher consumers.
2nd, a kind of preparation method of Sugarless type ginseng cookies of the present invention, the Sugarless type prepared by the preparation method
Ginseng cookies, since ginseng is by ultramicro grinding, ginseng submicron powder total saposins dissolution during dismissing generates foam, energy
Enough make that biscuit tissue is looser, and mouthfeel is finer and smoother.Ultramicro grinding ginseng and then obtained ginseng submicron powder, and prepared as raw material
Sugarless type ginseng cookies facilitates the release of ginseng active constituent, such as ginsenoside, panaxan, body is facilitated to absorb.
Ginseng submicron powder can also improve the characteristics such as the sophistication of cookies batter, consistency, final to improve cookies entirety mouthfeel.By cream
It is separately dismissed with xylitol and egg, ginseng submicron powder and vegetable oil, ensures that various raw materials are fully swollen, it is ensured that final sugar-free
Type ginseng cookies has fine and smooth, soft mouthfeel.
Specific embodiment
In the following, with reference to specific embodiment, the present invention is described further, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
Embodiment 1-5 is 5 kinds of Sugarless type ginseng cookies, is prepared from the following materials：Ginseng, xylitol, cream,
Vegetable oil, corn flour and egg, the specific weight proportion of each raw material are as follows：
Embodiment 1
Sun-dried ginseng 15g, xylitol 70g, butter cream 165g, sunflower seed salad oil 58g, corn flour 280g and egg are planted
70g。
Embodiment 2
Red ginseng 17g, xylitol 80g, butter cream 140g, soybean salad oil 42g, corn flour 260g and egg 75g are planted.
Embodiment 3
Sun-dried ginseng 18g, xylitol 75g, butter cream 150g, peanut salad oil 50g, corn flour 300g and egg 80g are planted.
Embodiment 4
Red ginseng 20g, xylitol 85g, margarine 130g, rape salad oil 45g, corn flour 340g and egg 85g.
Embodiment 5
Sun-dried ginseng 21g, xylitol 65g, margarine 180g, sunflower seed salad oil 55g, corn flour 320g and egg
90g。
Above-described embodiment 1-5 totally 5 kinds of Sugarless type ginseng cookies can by common cookies preparation method,
Such as dismiss-mixing-and be molded-toast etc. and be prepared.
About embodiment 1-5, totally 5 kinds of Sugarless type ginseng cookies improve eater's weak constitution, promote immune level,
Alleviate the test of physical fatigue effect：
120 experimenters for serving as this experiment are chosen from easy catching a cold, fatigable crowd, 120 experimenters divide at random
Into 6 groups, every group 20, number A, B, C, D, E and F, wherein 20 experimenters of A groups are eaten in 60g embodiments 1 once a day respectively
Sugarless type ginseng cookies；20 experimenters of B groups eat the Sugarless type ginseng cookie in 60g embodiments 2 once a day
It is dry；20 experimenters of C groups eat the Sugarless type ginseng cookies in 60g embodiments 3 once a day；20 experimenters of D groups are every
Day once eats the Sugarless type ginseng cookies in 60g embodiments 4；20 experimenters of E groups eat 60g embodiments once a day
Sugarless type ginseng cookies in 5；20 experimenters of F groups daily do as usual diet, do not make any processing.Stop experiment after 14 days
And the effective percentage of statistical test person's easy catching a cold symptom and fatiguability symptom, it the results are shown in Table 1.
Effectively：Either fatiguability Symptoms for disappearance or mitigate easy catching a cold symptom.
After being tested in effective percentage=each group of experimenter easy catching a cold symptom or fatiguability Symptoms for effective number/
This group of total number of persons.
Table 1
| A groups (%) | B groups (%) | C groups (%) | D groups (%) | E groups (%) | F groups (%) | |
| Easy catching a cold symptom | 45 | 50 | 65 | 55 | 45 | 15 |
| Fatiguability symptom | 45 | 45 | 60 | 50 | 45 | 10 |
Above-mentioned test result shows that, compared to F groups (control group), Sugarless type ginseng cookies of the present invention can reduce sense
Symptom is emitted, promotes body immune level, has preferable effect to improving physical fatigue situation；Wherein, C groups (embodiment 3)
Corresponding Sugarless type ginseng cookies best results.
In the following, by using each raw material components in embodiment 3 as raw material, it is specifically described the present invention and prepares Sugarless type ginseng cookies
Biscuit preparation process：
Embodiment 6
Stock：Stock up sun-dried ginseng 18g, xylitol 75g, plant butter cream 150g, peanut salad oil 50g, corn flour 300g
With egg 80g.
Prepare ginseng submicron powder：By sun-dried ginseng using Chinese medicine crusher coarse crushing, ginseng coarse powder is obtained, then by ginseng coarse powder
Using micronizer ultramicro grinding into ginseng submicron powder；
It dismisses：Cream and xylitol input are dismissed in device, at ambient temperature, middling speed dismisses 20min, and blending ingredients are equal
It is even to swell, obtain the first blending ingredients.Egg, ginseng submicron powder and vegetable oil input are dismissed in device, at ambient temperature, in
Speed dismisses 30min, and blending ingredients are uniformly swollen, and obtains the second blending ingredients.
Adjust powder：Corn flour, the first blending ingredients and the second blending ingredients are mixed into uniform color, obtain cookies face
Paste.
Mounting flower：Cookies batter is packed into piping bag, by hand squeezes cookies batter on baking tray.
Baking：Baker excessive internal heat temperature is adjusted to 160 DEG C, lower fire temperature is put into baking tray baking 30min, nothing is made to 140 DEG C
Sugar-type ginseng cookies.
Embodiment 7
Stock：Stock up sun-dried ginseng 18g, xylitol 75g, plant butter cream 150g, peanut salad oil 50g, corn flour 300g
With egg 80g.
Prepare ginseng submicron powder：By sun-dried ginseng using Chinese medicine crusher coarse crushing, ginseng coarse powder is obtained, then by ginseng coarse powder
Using micronizer ultramicro grinding into ginseng submicron powder.
It dismisses：Cream and xylitol input are dismissed in device, at ambient temperature, middling speed dismisses 25min, and blending ingredients are equal
It is even to swell, obtain the first blending ingredients.Egg, ginseng submicron powder and vegetable oil input are dismissed in device, at ambient temperature, first
Middling speed dismisses 8min, then adjusts and continue to dismiss 12min at a high speed, and blending ingredients are uniformly swollen, and obtain the second blending ingredients.
Adjust powder：Corn flour, the first blending ingredients and the second blending ingredients are mixed into uniform color, obtain cookies face
Paste.
Mounting flower：Cookies batter is packed into piping bag, by hand squeezes cookies batter on baking tray.
Baking：Baker excessive internal heat temperature is adjusted to 170 DEG C, lower fire temperature is put into baking tray baking 25min, nothing is made to 150 DEG C
Sugar-type ginseng cookies.
Embodiment 8
Stock：Stock up sun-dried ginseng 18g, xylitol 75g, plant butter cream 150g, peanut salad oil 50g, corn flour 300g
With egg 80g.
Prepare ginseng submicron powder：By sun-dried ginseng using Chinese medicine crusher coarse crushing, ginseng coarse powder is obtained, then by ginseng coarse powder
Using micronizer ultramicro grinding into ginseng submicron powder.
It dismisses：Cream and xylitol input are dismissed in device, at ambient temperature, middling speed dismisses 30min, and blending ingredients are equal
It is even to swell, obtain the first blending ingredients.Egg, ginseng submicron powder and vegetable oil input are dismissed in device, at ambient temperature, first
Middling speed dismisses 12min, then adjusts middling speed and continue to dismiss 8min, and blending ingredients are uniformly swollen, and obtain the second blending ingredients.
Adjust powder：Corn flour, the first blending ingredients and the second blending ingredients are mixed into uniform color, obtain cookies face
Paste.
Mounting flower：Cookies batter is packed into piping bag, by hand squeezes cookies batter on baking tray.
Baking：Baker excessive internal heat temperature is adjusted to 180 DEG C, lower fire temperature is put into baking tray baking 20min, nothing is made to 160 DEG C
Sugar-type ginseng cookies.
About embodiment 6-8, totally 3 kinds of Sugarless type ginseng cookies improve eater's weak constitution, promote immune level,
Alleviate the test of physical fatigue effect：
80 experimenters for serving as this experiment are chosen from easy catching a cold, fatigable crowd, 80 experimenters are randomly divided into 4
Group, every group 20, respectively number a, b, c and d, wherein 20 experimenters of a groups do as usual diet daily, do not make any processing；B groups 20
Example experimenter eats Sugarless type ginseng cookies prepared by 60g embodiments 6 once a day；20 experimenters of c groups are once a day
Sugarless type ginseng cookies prepared by edible 60g embodiments 7；20 experimenters of d groups eat 60g embodiments 8 and make once a day
Standby Sugarless type ginseng cookies.Stop the effective of experiment and statistical test person's easy catching a cold symptom and fatiguability symptom after 14 days
Rate the results are shown in Table 2.
Effectively：Either fatiguability Symptoms for disappearance or mitigate easy catching a cold symptom.
After being tested in effective percentage=each group of experimenter easy catching a cold symptom or fatiguability Symptoms for effective number/
This group of total number of persons.
Table 2
| A groups (%) | B groups (%) | C groups (%) | D groups (%) | |
| Easy catching a cold symptom | 15 | 60 | 75 | 65 |
| Fatiguability symptom | 10 | 55 | 70 | 70 |
Above-mentioned test result shows that, compared to a groups (control group), Sugarless type ginseng cookies of the present invention can reduce sense
Symptom is emitted, promotes body immune level, improving physical fatigue situation has preferable effect.
The above embodiment is only the preferred embodiment of the present invention, it is impossible to the scope of protection of the invention is limited with this,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (9)
1. a kind of Sugarless type ginseng cookies, which is characterized in that the Sugarless type ginseng cookies is by following parts by weight
Raw material is prepared：
15-21 parts of ginseng, 65-85 parts of xylitol, 130-180 parts of cream, 42-58 parts of vegetable oil, 260-340 parts of corn flour,
70-90 parts of egg.
2. Sugarless type ginseng cookies as described in claim 1, which is characterized in that 18 parts of ginseng, 75 parts of xylitol, cream
150 parts, 50 parts of vegetable oil, 300 parts of corn flour, 80 parts of egg.
3. Sugarless type ginseng cookies as described in claim 1, which is characterized in that the ginseng is sun-dried ginseng or red
Ginseng, the cream is plants butter cream or margarine, and the vegetable oil is sunflower seed salad oil, peanut salad oil, soybean salad
One kind in oil and rape salad oil, the egg are the egg after peeling.
It is 4. a kind of such as the preparation method of claim 1-3 any one of them Sugarless type ginseng cookies, which is characterized in that packet
It includes：
Material preparation step：Weigh ginseng, xylitol, cream, vegetable oil, corn flour and egg respectively according to formulation ratio；
Prepare ginseng submicron powder step：By ginseng coarse crushing, ginseng coarse powder is obtained, then ginseng coarse powder ultramicro grinding is surpassed into ginseng
Micro mist；
Dismiss step：Cream and xylitol input are dismissed in device, dismisses to uniformly swelling, obtains the first blending ingredients；By chicken
Egg, ginseng submicron powder and vegetable oil input are dismissed in device, are dismissed to uniformly swelling, are obtained the second blending ingredients；
Adjust powder step：Corn flour, the first blending ingredients and the second blending ingredients are mixed into uniform color, obtain cookies face
Paste；
Mounting flower step：Cookies batter is packed into piping bag, then squeezes cookies batter on baking tray；
Baking procedure：Baking tray is put into baker and is toasted, Sugarless type ginseng cookies is made.
5. the preparation method of Sugarless type ginseng cookies as claimed in claim 4, which is characterized in that prepare ginseng submicron powder
In step, the ginseng carries out coarse crushing using Chinese medicine crusher, obtains ginseng coarse powder, and the ginseng coarse powder uses ultramicro grinding
Machine crushes, and obtains ginseng submicron powder.
6. the preparation method of Sugarless type ginseng cookies as claimed in claim 4, which is characterized in that the ginseng submicron powder
Size controlling below 20 microns.
7. the preparation method of Sugarless type ginseng cookies as claimed in claim 4, which is characterized in that dismiss in step, institute
It states cream and xylitol dismisses temperature as room temperature, dismiss speed as middling speed, kill time as 20-30min.
8. the preparation method of Sugarless type ginseng cookies as claimed in claim 4, which is characterized in that dismiss in step, institute
It states egg, ginseng submicron powder and vegetable oil and dismisses temperature as room temperature, first middling speed dismisses 8-12min, then dismisses 8-12min at a high speed.
9. the preparation method of Sugarless type ginseng cookies as claimed in claim 4, which is characterized in that in baking procedure, institute
The excessive internal heat temperature for stating baker is 160-180 DEG C, and lower fire temperature is 140-160 DEG C, toasts 20-30min.
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