CN108208085A - A kind of method for making original flavor cookies - Google Patents
A kind of method for making original flavor cookies Download PDFInfo
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- CN108208085A CN108208085A CN201810308128.2A CN201810308128A CN108208085A CN 108208085 A CN108208085 A CN 108208085A CN 201810308128 A CN201810308128 A CN 201810308128A CN 108208085 A CN108208085 A CN 108208085A
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- cookies
- siraitia grosvenorii
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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
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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
- A21D2/34—Animal material
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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
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Abstract
The application provides a kind of method for making original flavor cookies, the butter weighed is placed under 28 DEG C of environment softens into paste butter first；Siraitia grosvenorii concentrate and egg liquid are added into the paste butter, is uniformly mixing to obtain slurries；Then part cornstarch, almond powder, milk powder, salt and baking powder are added into the slurries, the first cookies paste is obtained after stirring evenly, Self- raising flour is added into first cookies paste, stirs evenly and the second cookies paste is made；Second cookies paste is squeezed into cookies embryo using mold, the cookies embryo is toasted and obtains original flavor cookies.The method of making original flavor cookies that the application provides, substitutes the white granulated sugar in conventional fabrication method so that the heat of unit mass original flavor cookies is reduced using Siraitia grosvenorii concentrate.It is 2034 2064KJ using the 100g original flavor cookies heat that the method that the application provides is made, compared to 100g tradition original flavor cookies, heat reduces by 8 11%.
Description
Technical field
This application involves bakery processing technique field more particularly to a kind of methods for making original flavor cookies.
Background technology
Cookies is primary raw material usually by low-gluten wheat flour, white granulated sugar, butter, additionally incorporates raising agent and other are auxiliary
Material is mixed and made into dough, is molded using a kind of form in the forming methods such as drippage, extruding, rod bar, slice, is made by baking
The shortbread type biscuit for having the fat content of specific decorative pattern or flower-shape higher.Make the raw materials used middle addition white granulated sugar of cookies
Purpose be mainly to increase the sugariness of biscuit, the additive amount of white granulated sugar usually accounts for the 15-25% of raw material gross weight.
However, existing cookies is by material of the white granulated sugar as increase sugariness, and white granulated sugar is directly by beet or sweet
Sucrose mix juice refines, and has higher heat, and the heat provided per 100g white granulated sugars is 1639KJ.Butter is as cookie
One of dry common raw material have had higher heat, have added white granulated sugar on this basis so that the heat of cookies
Higher, the heat provided per 100g cookies are 2261KJ, therefore, are badly in need of developing a kind of cookies low in calories.
Invention content
The application provides a kind of method for making original flavor cookies, to solve to be badly in need of developing a kind of cookies low in calories at present
The problem of.
The application's in a first aspect, a kind of method for making original flavor cookies of offer, the described method comprises the following steps：
90-110 parts by weight butter is weighed, is softened in the environment of the butter is placed in 28 DEG C into paste butter；To described
1-2 parts by weight Siraitia grosvenorii concentrates are added in paste butter, 1-2min is dismissed with First Speed, obtains the first mixed liquor；To institute
Addition 1-2 parts by weight Siraitia grosvenorii concentrates in the first mixed liquor are stated, is dismissed to color and whitened with First Speed, obtain the second mixing
Liquid；20-28 parts by weight egg liquids are added into second mixed liquor, is stirred evenly with second speed, obtains slurries；To described
8-11 parts by weight Corn starch, 8-11 parts by weight almond powder, 3-6 parts by weight milk powder, 1-2 parts by weight salt and 1- are added in slurries
2 parts by weight baking powders are uniformly mixing to obtain the first cookies paste；The low muscle face of addition 90-110 parts by weight into first cookies paste
Powder stirs evenly and the second cookies paste is made；Second cookies paste is squeezed into cookies embryo using mold, toasts the cookies embryo
Obtain original flavor cookies；Wherein, 1 parts by weight are calculated as based on 1g.
Further, the preparation method of the Siraitia grosvenorii concentrate includes the following steps：
Pretreatment：Siraitia grosvenorii is spread into after-ripening 8-10 days, punches at the top of the Siraitia grosvenorii fresh fruit, beats at base of fruit and bottom areola
Siraitia grosvenorii behind hole is positioned in water-removing liquid and finishes, and the temperature of the water-removing liquid is 90-95 DEG C, and the time used in water-removing is 1-
2min；
It is dry：Vacuum drying mode is combined using microwave drying, by pretreated Siraitia grosvenorii microwave drying 20-24h,
Then the Siraitia grosvenorii after microwave drying is dried in vacuo 13-15h, vacuum degree used in vacuum drying is 0.06Mpa, is dried in vacuo institute
It it is 60-65 DEG C with temperature；
It crushes：Dried Siraitia grosvenorii is smashed into arhat fruit granule, the grain size of the arhat fruit granule is less than 2cm；
Extraction：Arhat fruit granule adds water to carry out low temperature continuous flow upstream homogenate extraction, and Siraitia grosvenorii extracting solution is obtained by filtration,
In, temperature used in extraction is 30-50 DEG C；
Ultrafiltration：Ultrafiltration is carried out to the Siraitia grosvenorii extracting solution using polyacrylonitrile/polysulfones blended ultrafiltration membrane, it is saturating to obtain ultrafiltration
Cross liquid；
Nanofiltration：Nanofiltration is carried out to the ultrafiltration permeate using aromatic amides NF membrane, obtains nanofiltration retentate fluid；
Vacuum diaphragm concentrates：The nanofiltration retentate fluid is concentrated using vacuum membrane distillation method, obtains Siraitia grosvenorii concentrate,
Vacuum degree used in distillation is 86-91kPa, and volume flow of the nanofiltration retentate fluid in distillation process is 1.0-1.2L/min.
Further, the rotating speed of the First Speed is 11000r/min, and the rotating speed of the second speed is 17600r/
min。
Further, the baking includes the first baking stage and the second baking stage, wherein, the first baking stage
Temperature for 180 DEG C, baking time 10min, the temperature in the second baking stage is 150 DEG C, baking time 10min.
Further, the heat of the original flavor cookies is 2034-2064KJ/100g.
The another aspect of the application provides a kind of original flavor cookies being prepared using the above method, which is characterized in that institute
The heat for stating original flavor cookies is 2034-2064KJ/100g.
By above technical scheme it is found that the application provides a kind of method for making original flavor cookies, 90-110 weights are weighed first
Part butter is measured, is softened in the environment of the butter is placed in 28 DEG C into paste butter；1-2 weight is added into the paste butter
Part Siraitia grosvenorii concentrate, dismisses 1-2min with First Speed, obtains the first mixed liquor；1-2 parts by weight are added in described first
Siraitia grosvenorii concentrate, is dismissed to color with First Speed and whitened, and obtains the second mixed liquor；It is added into second mixed liquor
20-28 parts by weight egg liquids, are stirred evenly with second speed, obtain slurries；Then 8-11 parts by weight are added into the slurries
Cornstarch, 8-11 parts by weight almond powder, 3-6 parts by weight milk powder, 1-2 parts by weight salt and 1-2 parts by weight baking powders, stirring are equal
It is even to obtain the first cookies paste；90-110 parts by weight Self- raising flour is added into first cookies paste, stirs evenly and is made second
Cookies are pasted；Second cookies paste is squeezed into cookies embryo using mold, the cookies embryo is toasted and obtains original flavor cookies.The application
The method of the making original flavor cookies of offer, substitutes the white granulated sugar in conventional fabrication method so that unit using Siraitia grosvenorii concentrate
The heat of quality original flavor cookies reduces.It is 2034- using the 100g original flavor cookies heat that the method that the application provides is made
2064KJ, compared to 100g tradition original flavor cookies, heat reduces 8-11%.
Specific embodiment
The application is described in detail below in conjunction with specific embodiment.
The application provides a kind of method for making original flavor cookies, the described method comprises the following steps：
90-110 parts by weight butter is weighed, is softened in the environment of the butter is placed in 28 DEG C into paste butter；To described
1-2 parts by weight Siraitia grosvenorii concentrates are added in paste butter, 1-2min is dismissed with First Speed, obtains the first mixed liquor；To institute
1-2 parts by weight Siraitia grosvenorii concentrates are added in stating first, is dismissed to color and whitened with First Speed, obtain the second mixed liquor；To
20-28 parts by weight egg liquids are added in second mixed liquor, is stirred evenly with second speed, obtains slurries.
Butter is called butterfat, butter oil, and the production method of butter is by the dilute cream in milk and skimmed milk separation, is taken dilute
Cream is agitated to be process, therefore fat content is higher in butter, and grease has the characteristic that can be dismissed, by butter
It dismisses so that contain the hole full of air in grease, admix in the second cookies paste obtained after flour and be full of hole naturally.When
Second cookies paste expanded by heating, and the sizing of original flavor cookies is ripe, then the organization internal of original flavor cookies can form loose more empty knots
Structure.Dismissing for butter is realized by high-speed rotating automatic egg-whisk, is equably squeezed into air using automatic egg-whisk
Butter allows butter inside full of hole.During butter is dismissed, Siraitia grosvenorii concentrate is added in two times, is to make Huang
Oil can be merged fully with Siraitia grosvenorii concentrate, meanwhile, Siraitia grosvenorii concentrate enables to the butter dismissed to maintain loose shape
State provides condition for the making of subsequent cookies.
Since the main component of butter is fat, therefore the heat of butter is higher, but butter is used as in original flavor cookies and is used to beat
It sends out raw material big, should not be replaced with other raw materials.And Siraitia grosvenorii concentrate is the product after dry Siraitia grosvenorii, extraction, concentration, is had
The characteristics of low in calories, high sugariness is 1028KJ per 100g Siraitia grosvenoriis institute heat content, so being replaced in original flavor cookies using Siraitia grosvenorii
White granulated sugar, can equally reduce the heats of original flavor cookies.The application specific embodiment provide Siraitia grosvenorii concentrate it is total
Additive amount is 2-4 parts by weight, if Siraitia grosvenorii concentrate is less than 2 parts by weight, original flavor cookies are scaling-off and sweet taste is too light；If higher than 4 weights
Part is measured, original flavor cookies sugariness is excessively high, influences quality.
8-11 parts by weight Corn starch, 8-11 parts by weight almond powder, 3-6 parts by weight milk powder, 1-2 are added into the slurries
Parts by weight salt and 1-2 parts by weight baking powders are uniformly mixing to obtain the first cookies paste.
Herein described cornstarch, almond powder, milk powder, baking powder and Self- raising flour are handled by sieving, sieving
For sieve mesh number used in processing in 140 mesh between 200 mesh, sieving processing removes the bulky grain in raw material, and bulky grain is avoided to mix
Enter in the first cookies paste, cause to influence mouthfeel using non-uniform tissue is contained inside cookies made of the first cookies paste.
Can be that original flavor cookies have additional nutrients into containing abundant fiber, vitamin etc. in cornstarch and almond powder
Point.The purpose of addition milk powder is that the original flavor cookies for making to produce have milk fragrance, improves the taste and flavor of product.Baking powder is
Other acid materials with soda ash, and using corn flour as the white powder of filler.When baking powder is with contact with moisture, wherein
Acidity and alkaline powder be dissolved in water simultaneously and chemically react, discharge carbon dioxide so that preparation the first cookies paste mesoporous
Gap increases, and in addition during baking is heated, can release more gases, these gases can make manufactured cookies reach swollen
Swollen and soft effect.
90-110 parts by weight Self- raising flour is added into first cookies paste, stirs evenly and the second cookies paste is made；Profit
Second cookies paste is squeezed into cookies embryo with mold, the cookies embryo is toasted and obtains original flavor cookies；Wherein, it is calculated as based on 1g
1 parts by weight.
Self- raising flour is added after the first cookies paste is made, primarily to the component during first the first cookies are pasted mixes
It is even, Self- raising flour is added in into uniformly mixed the first cookies paste, continues to obtain the second cookies paste after stirring evenly, you can enter
Toast program.
Further, the preparation method of the Siraitia grosvenorii concentrate includes the following steps：
Pretreatment：Siraitia grosvenorii is spread into after-ripening 8-10 days, punches at the top of the Siraitia grosvenorii fresh fruit, beats at base of fruit and bottom areola
Siraitia grosvenorii behind hole is positioned in water-removing liquid and finishes, and the temperature of the water-removing liquid is 90-95 DEG C, and the time used in water-removing is 1-
2min。
So-called after-ripening typically refers to fruit and leaves the ripe phenomenon after plant, refers to fruit from harvest maturity to eating into
The process of ripe degree of spending.Siraitia grosvenorii needs to spread after-ripening 8-10 days so that the solvable nutrient in Siraitia grosvenorii is spreading process transfer
It is melted into the nutrient of storaging form.It is punched at base of fruit and bottom areola at the top of the Siraitia grosvenorii fresh fruit, on the one hand can accelerate Siraitia grosvenorii
Moisture is lost in the drying process, on the other hand can prevent Siraitia grosvenorii from occurring the phenomenon that fried fruit in the drying process.Water-removing
It is the effect in order to inhibit enzyme in new fresh fructus momordicae, and the toughness of Siraitia grosvenorii epidermis can be enhanced so that Siraitia grosvenorii is by follow-up
Drying process can keep complete and unabroken fruit shape.A kind of preparation at water-removing night that the application specific embodiment provides
Method is as follows：The ginger for being equivalent to pure water weight 0.1-0.5% weight is added in pure water, and uses citric acid regulating solution
PH value to 5.5-6.0.Siraitia grosvenorii after water-removing is divided on the ground, using the residual temperature that finishes so that the moisture on Siraitia grosvenorii surface is waved
Hair.
It is dry：Vacuum drying mode is combined using microwave drying, by pretreated Siraitia grosvenorii microwave drying 20-24h,
Then the Siraitia grosvenorii after microwave drying is dried in vacuo 13-15h, vacuum degree used in vacuum drying is 0.06Mpa, is dried in vacuo institute
It it is 60-65 DEG C with temperature.
The microwave drying that the application specific embodiment provides carries out in micro-wave oven, can also select other microwaves
Drying equipment.When carrying out microwave drying using micro-wave oven, low fire is selected, the corresponding power of low fire is 900W.Microwave drying mode
It is dried for batch microwave, specially：Continuous drying 35min intervals 10min, total drying time are 20-24h.Microwave drying is completed
Afterwards, Siraitia grosvenorii is transferred to vacuum dryer, the vacuum dryer that the application specific embodiment provides is vacuum drying
Case is dried in vacuo.The vacuum degree of vacuum drying chamber is adjusted to 0.06MPa, temperature setting is 60-65 DEG C, and between taking
Dry mode of having a rest is dried in vacuo, and the program of intermittent vacuum drying is specially：Continuous drying 2.5h, interval 20min, it is total dry
The dry time is 13-15h.It is adopted merely higher than 1.3% using saponin(e V content in Siraitia grosvenorii dried obtained by microwave drying merely
With brass content in the dried Siraitia grosvenorii of vacuum drying gained, higher than 1.14%, the specific embodiment that the application provides combines
Microwave drying and vacuum drying two ways so that saponin(e V and while higher flavones content in dried arhat bone is kept
Dried Siraitia grosvenorii reaches high-quality level in terms of mode of appearance, flavour smell and meat form.
It crushes：Dried Siraitia grosvenorii is smashed into arhat fruit granule, the grain size of the arhat fruit granule is less than 2cm.
Dried Siraitia grosvenorii is carried out smashing processing by the specific embodiment that the application provides using disintegrating machine, after smashing
Siraitia grosvenorii surface area increase, in extraction process, Siraitia grosvenorii with extraction used in solution contact area increase, sieve can be shortened
The extraction time of Chinese fruit.
Extraction：Arhat fruit granule adds water to carry out low temperature continuous flow upstream homogenate extraction, and Siraitia grosvenorii extracting solution is obtained by filtration,
In, temperature used in extraction is 30-50 DEG C.
The saponin(e V and flavones of Siraitia grosvenorii are soluble easily in water, and 30-50 DEG C of water can retain Siraitia grosvenorii to the greatest extent
In original fruity, so extraction process using water as extraction solution, extraction time 3-5min, continuous extraction twice, obtains
After to the mixed liquor of arhat fruit granule and water, the bulky grain in mixed liquor is filtered out using filter device, you can obtain arhat
Fruit extracting solution.
Ultrafiltration：Ultrafiltration is carried out to the Siraitia grosvenorii extracting solution using polyacrylonitrile/polysulfones blended ultrafiltration membrane, it is saturating to obtain ultrafiltration
Cross liquid.
Siraitia grosvenorii extracting solution is pre-processed using polypropylene microfiltration membranes, under the conditions of 25 DEG C of temperature and 0.2MPa,
Processing 25kg Siraitia grosvenorii extracting solutions in 5min, it is main to remove the suspended matter of Chinese medicine extract and macromolecular colloid substance.Ultrafiltration is
The sieve pore separation process carried out under the action of pressure differential, between micro-filtration and nanofiltration, ranging from 1nm-0.05 μm of fenestra.It is poly-
The good characteristic of acrylonitrile/polysulfones blended ultrafiltration membrane combination polyacrylonitrile and polysulfones breeding macromolecule member material, by ultrafiltration point
From rear, most of protein, polysaccharide, resin isocolloid substance are removed in Siraitia grosvenorii extracting solution, the active ingredient in Siraitia grosvenorii
It is retained in ultrafiltration permeate, the ultrafiltration permeate no suspended substance of acquisition, solution is limpid and transparent.
Nanofiltration：Nanofiltration is carried out to the ultrafiltration permeate using aromatic amides NF membrane, obtains nanofiltration retentate fluid.
The Siraitia grosvenorii ultrafiltration permeate of colloid and suspended material is removed, after nanofiltration separation, the water of small molecule can be saturating
Cross becomes nanofiltration permeate liquid with aromatic amides NF membrane, and the active ingredient in addition to the water of small molecule is retained in nanofiltration retention
In liquid, so as to fulfill the separation of water in nanofiltration permeate liquid and other active ingredients.
Vacuum diaphragm concentrates：The nanofiltration retentate fluid is concentrated using vacuum membrane distillation method, obtains Siraitia grosvenorii concentrate,
Vacuum degree used in distillation is 86-91kPa, and volume flow of the nanofiltration retentate fluid in distillation process is 1.0-1.2L/min.
Using membrane material of the hollow-fibre membrane as vacuum membrane distillation, setting feeding temperature is 51 DEG C, and volume flow is
1.0-1.2L/min, vacuum degree are concentrated for 86-91kPa.The vacuum membrane distillation mode that the application specific embodiment provides
Gained rejection may be up to 95-100% so that the active ingredient in Siraitia grosvenorii is retained in Siraitia grosvenorii concentrate to the maximum extent
In.
Further, the rotating speed of the First Speed is 11000r/min, and the rotating speed of the second speed is 17600r/
min。
Further, the baking includes the first baking stage and the second baking stage, wherein, the first baking stage
Temperature for 180 DEG C, baking time 10min, the temperature in the second baking stage is 150 DEG C, baking time 10min.
Further, the heat of the original flavor cookies is 2034-2064KJ/100g.
It is 2034-2064KJ/100g according to the heat of the made original flavor cookies of herein described method.
The application is further described below in conjunction with specific embodiment.
Embodiment 1
Siraitia grosvenorii concentrate is prepared first, and preparation method includes the following steps：
Pretreatment：Siraitia grosvenorii is spread into after-ripening 10 days, is punched at base of fruit and bottom areola at the top of the Siraitia grosvenorii fresh fruit, punching
Siraitia grosvenorii afterwards is positioned in water-removing liquid and finishes, and the temperature of the water-removing liquid is 95 DEG C, and the time used in water-removing is 1min.
It is dry：Vacuum drying mode is combined using microwave drying, by pretreated Siraitia grosvenorii microwave drying for 24 hours, so
The Siraitia grosvenorii after microwave drying is dried in vacuo 13h afterwards, vacuum degree used in vacuum drying is 0.06Mpa, temperature used in vacuum drying
Spend is 65 DEG C.
It crushes：Dried Siraitia grosvenorii is smashed into arhat fruit granule, the grain size of the arhat fruit granule is less than 2cm.
Extraction：Arhat fruit granule adds water to carry out low temperature continuous flow upstream homogenate extraction, and Siraitia grosvenorii extracting solution is obtained by filtration,
In, temperature used in extraction is 50 DEG C.
Ultrafiltration：Ultrafiltration is carried out to the Siraitia grosvenorii extracting solution using polyacrylonitrile/polysulfones blended ultrafiltration membrane, it is saturating to obtain ultrafiltration
Cross liquid.
Nanofiltration：Nanofiltration is carried out to the ultrafiltration permeate using aromatic amides NF membrane, obtains nanofiltration retentate fluid.
Vacuum diaphragm concentrates：The nanofiltration retentate fluid is concentrated using vacuum membrane distillation method, obtains Siraitia grosvenorii concentrate,
Vacuum degree used in distillation is 91kPa, and volume flow of the nanofiltration retentate fluid in distillation process is 1.0L/min.
The making of original flavor cookies is carried out using made Siraitia grosvenorii concentrate：
110g butter is weighed, is softened in the environment of the butter is placed in 28 DEG C into paste butter；To the paste butter
Middle addition 2g Siraitia grosvenorii concentrates, dismiss 2min with the speed of 11000r/min, obtain the first mixed liquor；To the described first mixing
2g Siraitia grosvenorii concentrates are added in liquid, is dismissed to color and whitened with the speed of 11000r/min, obtain the second mixed liquor；To described
28g egg liquids are added in second mixed liquor, is stirred evenly with the speed of 17600r/min, obtains slurries；Add into the slurries
Add 11g cornstarch, 11g almond powders, 6g milk powder, 2g salt and 2g baking powders, be uniformly mixing to obtain the first cookies paste；To described
110g Self- raising flour is added in first cookies paste, stirs evenly and the second cookies paste is made；Second cookies are pasted using mold
Cookies embryo is squeezed into, the cookies embryo is toasted and obtains original flavor cookies, wherein, the baking includes the first baking stage and the second baking
The roasting stage, wherein, the temperature in the first baking stage is 180 DEG C, baking time 10min, the second baking stage
Temperature is 150 DEG C, baking time 10min.
Heat according to the made original flavor cookies of the method for embodiment 1 is 2064KJ/100g, compared to 100g tradition original flavor song
Very, heat reduces by 9%.
Embodiment 2
Siraitia grosvenorii concentrate is prepared first, and preparation method includes the following steps：
Pretreatment：Siraitia grosvenorii is spread into after-ripening 8 days, is punched at base of fruit and bottom areola at the top of the Siraitia grosvenorii fresh fruit, punching
Siraitia grosvenorii afterwards is positioned in water-removing liquid and finishes, and the temperature of the water-removing liquid is 90 DEG C, and the time used in water-removing is 2min.
It is dry：Vacuum drying mode is combined using microwave drying, by pretreated Siraitia grosvenorii microwave drying 20h, so
The Siraitia grosvenorii after microwave drying is dried in vacuo 15h afterwards, vacuum degree used in vacuum drying is 0.06Mpa, temperature used in vacuum drying
Spend is 60 DEG C.
It crushes：Dried Siraitia grosvenorii is smashed into arhat fruit granule, the grain size of the arhat fruit granule is less than 2cm.
Extraction：Arhat fruit granule adds water to carry out low temperature continuous flow upstream homogenate extraction, and Siraitia grosvenorii extracting solution is obtained by filtration,
In, temperature used in extraction is 30 DEG C.
Ultrafiltration：Ultrafiltration is carried out to the Siraitia grosvenorii extracting solution using polyacrylonitrile/polysulfones blended ultrafiltration membrane, it is saturating to obtain ultrafiltration
Cross liquid.
Nanofiltration：Nanofiltration is carried out to the ultrafiltration permeate using aromatic amides NF membrane, obtains nanofiltration retentate fluid.
Vacuum diaphragm concentrates：The nanofiltration retentate fluid is concentrated using vacuum membrane distillation method, obtains Siraitia grosvenorii concentrate,
Vacuum degree used in distillation is 86kPa, and volume flow of the nanofiltration retentate fluid in distillation process is 1.2L/min.
The making of original flavor cookies is carried out using made Siraitia grosvenorii concentrate：
90g butter is weighed, is softened in the environment of the butter is placed in 28 DEG C into paste butter；Into the paste butter
1g Siraitia grosvenorii concentrates are added, 1min is dismissed with the speed of 11000r/min, obtains the first mixed liquor；To first mixed liquor
Middle addition 1g Siraitia grosvenorii concentrates, are dismissed to color with the speed of 11000r/min and whitened, obtain the second mixed liquor；To described
20g egg liquids are added in two mixed liquors, is stirred evenly with the speed of 17600r/min, obtains slurries；It is added into the slurries
8g cornstarch, 8g almond powders, 3g milk powder, 1g salt and 1g baking powders are uniformly mixing to obtain the first cookies paste；To described first
90g Self- raising flour is added in cookies paste, stirs evenly and the second cookies paste is made；Second cookies paste is squeezed into using mold
Cookies embryo toasts the cookies embryo and obtains original flavor cookies, wherein, the baking includes the first baking stage and the second baking rank
Section, wherein, the temperature in the first baking stage is 180 DEG C, baking time 10min, the temperature in the second baking stage
It is 150 DEG C, baking time 10min.
Heat according to the made original flavor cookies of the method for embodiment 2 is 2034KJ/100g, compared to 100g tradition original flavor song
Very, heat reduces by 10%.
Embodiment 3
Siraitia grosvenorii concentrate is prepared first, and preparation method includes the following steps：
Pretreatment：Siraitia grosvenorii is spread into after-ripening 9 days, is punched at base of fruit and bottom areola at the top of the Siraitia grosvenorii fresh fruit, punching
Siraitia grosvenorii afterwards is positioned in water-removing liquid and finishes, and the temperature of the water-removing liquid is 92 DEG C, and the time used in water-removing is 1.5min.
It is dry：Vacuum drying mode is combined using microwave drying, by pretreated Siraitia grosvenorii microwave drying 22h, so
The Siraitia grosvenorii after microwave drying is dried in vacuo 14h afterwards, vacuum degree used in vacuum drying is 0.06Mpa, temperature used in vacuum drying
Spend is 62 DEG C.
It crushes：Dried Siraitia grosvenorii is smashed into arhat fruit granule, the grain size of the arhat fruit granule is less than 2cm.
Extraction：Arhat fruit granule adds water to carry out low temperature continuous flow upstream homogenate extraction, and Siraitia grosvenorii extracting solution is obtained by filtration,
In, temperature used in extraction is 40 DEG C.
Ultrafiltration：Ultrafiltration is carried out to the Siraitia grosvenorii extracting solution using polyacrylonitrile/polysulfones blended ultrafiltration membrane, it is saturating to obtain ultrafiltration
Cross liquid；
Nanofiltration：Nanofiltration is carried out to the ultrafiltration permeate using aromatic amides NF membrane, obtains nanofiltration retentate fluid.
Vacuum diaphragm concentrates：The nanofiltration retentate fluid is concentrated using vacuum membrane distillation method, obtains Siraitia grosvenorii concentrate,
Vacuum degree used in distillation is 89kPa, and volume flow of the nanofiltration retentate fluid in distillation process is 1.1L/min.
The making of original flavor cookies is carried out using made Siraitia grosvenorii concentrate：
100g butter is weighed, is softened in the environment of the butter is placed in 28 DEG C into paste butter；To the paste butter
Middle addition 1.5g Siraitia grosvenorii concentrates, dismiss 1min with the speed of 11000r/min, obtain the first mixed liquor；It is mixed to described first
It closes and 1.5g Siraitia grosvenorii concentrates is added in liquid, dismissed to color and whitened with the speed of 11000r/min, obtain the second mixed liquor；To
25g egg liquids are added in second mixed liquor, is stirred evenly with the speed of 17600r/min, obtains slurries；To the slurries
Middle addition 10g cornstarch, 10g almond powders, 5g milk powder, 1.5g salt and 1.5g baking powders, are uniformly mixing to obtain the first cookies
Paste；100g Self- raising flour is added into first cookies paste, stirs evenly and the second cookies paste is made；Using mold by described
Two cookies paste is squeezed into cookies embryo, toasts the cookies embryo and obtains original flavor cookies, wherein, the baking included for the first baking stage
The stage is toasted with second, wherein, the temperature in the first baking stage is 180 DEG C, and baking time 10min, described second dries
The temperature in roasting stage is 150 DEG C, baking time 10min.
Heat according to the made original flavor cookies of the method for embodiment 3 is 2050KJ/100g, compared to 100g tradition original flavor song
Very, heat reduces by 9%.
By above technical scheme it is found that the application provides a kind of method for making original flavor cookies, 90-110 weights are weighed first
Part butter is measured, is softened in the environment of the butter is placed in 28 DEG C into paste butter；1-2 weight is added into the paste butter
Part Siraitia grosvenorii concentrate, dismisses 1-2min with First Speed, obtains the first mixed liquor；1-2 parts by weight are added in described first
Siraitia grosvenorii concentrate, is dismissed to color with First Speed and whitened, and obtains the second mixed liquor；It is added into second mixed liquor
20-28 parts by weight egg liquids, are stirred evenly with second speed, obtain slurries；Then 8-11 parts by weight are added into the slurries
Cornstarch, 8-11 parts by weight almond powder, 3-6 parts by weight milk powder, 1-2 parts by weight salt and 1-2 parts by weight baking powders, stirring are equal
It is even to obtain the first cookies paste；90-110 parts by weight Self- raising flour is added into first cookies paste, stirs evenly and is made second
Cookies are pasted；Second cookies paste is squeezed into cookies embryo using mold, the cookies embryo is toasted and obtains original flavor cookies.The application
The method of the making original flavor cookies of offer, substitutes the white granulated sugar in conventional fabrication method so that unit using Siraitia grosvenorii concentrate
The heat of quality original flavor cookies reduces.It is 2034- using the 100g original flavor cookies heat that the method that the application provides is made
2064KJ, compared to 100g tradition original flavor cookies, heat reduces 8-11%.
The application is described in detail above in association with specific embodiment and exemplary example, but these explanations are simultaneously
It is not intended that the limitation to the application.It will be appreciated by those skilled in the art that in the case of without departing from the application spirit and scope,
A variety of equivalencings, modification or improvement can be carried out to technical scheme and embodiments thereof, these each fall within the application
In the range of.The protection domain of the application is determined by the appended claims.
Claims (6)
- A kind of 1. method for making original flavor cookies, which is characterized in that the described method comprises the following steps：90-110 parts by weight butter is weighed, the butter is placed under 28 DEG C of environment and is softened into paste butter；To paste Huang 1-2 parts by weight Siraitia grosvenorii concentrates are added in oil, 1-2min is dismissed with First Speed, obtains the first mixed liquor；To described first 1-2 parts by weight Siraitia grosvenorii concentrates are added in mixed liquor, is dismissed to color and whitened with First Speed, obtain the second mixed liquor；To 20-28 parts by weight egg liquids are added in second mixed liquor, is stirred evenly with second speed, obtains slurries；8-11 parts by weight Corn starch, 8-11 parts by weight almond powder, 3-6 parts by weight milk powder, 1-2 weight are added into the slurries Part salt and 1-2 parts by weight baking powders are uniformly mixing to obtain the first cookies paste；90-110 parts by weight Self- raising flour is added into first cookies paste, stirs evenly and the second cookies paste is made；Second cookies paste is squeezed into cookies embryo using mold, the cookies embryo is toasted and obtains original flavor cookies；Wherein, 1 parts by weight are calculated as based on 1g.
- 2. according to the method described in claim 1, it is characterized in that, the preparation method of the Siraitia grosvenorii concentrate includes following step Suddenly：Pretreatment：Siraitia grosvenorii is spread into after-ripening 8-10 days, is punched at base of fruit and bottom areola at the top of the Siraitia grosvenorii fresh fruit, after punching Siraitia grosvenorii be positioned in water-removing liquid and finish, for the temperature of the water-removing liquid for 90-95 DEG C, the time used in water-removing is 1-2min；It is dry：Vacuum drying mode is combined using microwave drying, by pretreated Siraitia grosvenorii microwave drying 20-24h, then Siraitia grosvenorii after microwave drying is dried in vacuo 13-15h, vacuum degree used in vacuum drying is 0.06Mpa, temperature used in vacuum drying Spend is 60-65 DEG C；It crushes：Dried Siraitia grosvenorii is smashed into arhat fruit granule, the grain size of the arhat fruit granule is less than 2cm；Extraction：Arhat fruit granule adds water to carry out low temperature continuous flow upstream homogenate extraction, and Siraitia grosvenorii extracting solution is obtained by filtration, wherein, it carries It is 30-50 DEG C to take temperature used；Ultrafiltration：Ultrafiltration is carried out to the Siraitia grosvenorii extracting solution using polyacrylonitrile/polysulfones blended ultrafiltration membrane, obtains ultrafiltration transmission Liquid；Nanofiltration：Nanofiltration is carried out to the ultrafiltration permeate using aromatic amides NF membrane, obtains nanofiltration retentate fluid；Vacuum diaphragm concentrates：The nanofiltration retentate fluid is concentrated using vacuum membrane distillation method, obtains Siraitia grosvenorii concentrate, is distilled Vacuum degree used is 86-91kPa, and volume flow of the nanofiltration retentate fluid in distillation process is 1.0-1.2L/min.
- 3. according to the method described in claim 1, it is characterized in that, the rotating speed of the First Speed be 11000r/min, it is described The rotating speed of second speed is 17600r/min.
- 4. according to the method described in claim 1, it is characterized in that, the baking includes the first baking stage and the second baking rank Section, wherein, the temperature in the first baking stage is 180 DEG C, baking time 10min, the temperature in the second baking stage It is 150 DEG C, baking time 10min.
- 5. according to the method described in claim 1, it is characterized in that, the heat of the original flavor cookies is 2034-2064KJ/ 100g。
- 6. the original flavor cookies that any one of claim 1-5 the methods are prepared, which is characterized in that the original flavor cookies Heat is 2034-2064KJ/100g.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111513117A (en) * | 2020-05-25 | 2020-08-11 | 云南良食汇食品有限公司 | Fructus cannabis crisp chips and preparation method thereof |
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| CN105494605A (en) * | 2015-12-02 | 2016-04-20 | 仲恺农业工程学院 | Drying method and application of Siraitia grosvenorii fruit and dry Siraitia grosvenorii fruit prepared with drying method |
| CN105767107A (en) * | 2016-05-26 | 2016-07-20 | 三只松鼠股份有限公司 | Production method for chocolate sandwiched cookies |
| CN107397103A (en) * | 2017-08-25 | 2017-11-28 | 湖南华诚生物资源股份有限公司 | A kind of preparation method of Momordica grosvenori decolouring flavor inspissated juice |
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| CN105265546A (en) * | 2015-11-19 | 2016-01-27 | 黎钧陶 | Health preserving cracker and manufacture method thereof |
| CN105494605A (en) * | 2015-12-02 | 2016-04-20 | 仲恺农业工程学院 | Drying method and application of Siraitia grosvenorii fruit and dry Siraitia grosvenorii fruit prepared with drying method |
| CN105767107A (en) * | 2016-05-26 | 2016-07-20 | 三只松鼠股份有限公司 | Production method for chocolate sandwiched cookies |
| CN107397103A (en) * | 2017-08-25 | 2017-11-28 | 湖南华诚生物资源股份有限公司 | A kind of preparation method of Momordica grosvenori decolouring flavor inspissated juice |
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| CN111513117A (en) * | 2020-05-25 | 2020-08-11 | 云南良食汇食品有限公司 | Fructus cannabis crisp chips and preparation method thereof |
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Application publication date: 20180629 |