CN108244208A - A kind of tea flavour chinquapin cookie and preparation method thereof - Google Patents
A kind of tea flavour chinquapin cookie and preparation method thereof Download PDFInfo
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- CN108244208A CN108244208A CN201611246840.1A CN201611246840A CN108244208A CN 108244208 A CN108244208 A CN 108244208A CN 201611246840 A CN201611246840 A CN 201611246840A CN 108244208 A CN108244208 A CN 108244208A
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- powder
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- chinquapin
- tea
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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
- A21D2/362—Leguminous plants
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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
- A21D2/364—Nuts, e.g. cocoa
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- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of tea flavour chinquapin cookie, which by weight, is prepared by the raw material of following component：100 parts of Self- raising flour, 16 parts of tea powder, 2 15 parts of okara powder, 2 15 parts of chinquapin powder, 35 65 parts of butter, 1.0 1.5 parts of salt, 1.0 1.5 parts of sodium bicarbonate, 15 parts of skimmed milk power, 25 35 parts of white sugar, 12 18 parts of raw egg yolk；And the preparation method of the cookie is disclosed simultaneously.The present invention prepares the cookie of gained while conducive to digestion, also containing abundant nutritional ingredient, and the smell with crisp, salubrious mouthfeel and fragrant, integrate nutrition with delicious, and there can be relatively low manufacturing cost.
Description
【Technical field】
The invention belongs to field of food, and in particular to a kind of tea flavour chinquapin cookie and preparation method thereof.
【Background technology】
Cookie is since its fat content is high and mouthfeel is more crisp so being one of more popular biscuit, but due to it
High sugar, high grease, easily cause obesity, diabetes etc. " rich people's disease ", therefore, in order to improve the high sugar of traditional cookie cake, high grease
Situation, practitioner develop the cookie with dietary fiber, and receive the very big welcome of consumer.
Dietary fiber belongs to a kind of food for being not easy to be digested absorption, takes in suitable dietary fiber and is conducive to cleaning digestion
Intestinal wall enhances digestive function, can dilute or accelerate the removal of noxious material and carcinogen in food, protects alimentary canal, prevention
Colon cancer；Digestion rate can also be slowed down, quickly discharge cholesterol, maintain and control the preferable water of the blood glucose and cholesterol in blood
It is flat.It can be said that dietary fiber plays important role on digestive system health is kept, it is that healthy diet is indispensable
Important substance.Byproduct of the bean dregs for bean product such as soybean processing bean curd, soya-bean milk.For a long time, people recognize its nutritional ingredient
Know insufficient or be limited to processing technology, often use it for fertilizing the soil or as animal feed or even abandon, seldom by it
For processing food.However, in recent years, by the way that the study found that bean dregs are rich in nutritive value, dietary fiber is up to more than 50%,
Additionally contain certain trace element；And contained dietary fiber belongs to a kind of good natural dietary fiber in bean dregs, it is right
The health of human body has important health-care effect.
Containing nutritional ingredient and trace element necessary to abundant human body in tea powder, main component is tea polyphenols, coffee
Coffee alkali, free amino acid, protein, aromatic substance, cellulose, vitamin etc., trace elements K, calcium, magnesium, iron, sodium, zinc, selenium,
Fluorine etc. nearly more than 30 is planted.
The medical value height of chinquapin is well-known, and chestnut fruit has the functions such as nourishing the stomach, invigorating the spleen, kidney tonifying, strengthening tendons, promoting blood circulation；And
Resistance starch content is higher in chinquapin, and resistant starch has many unique functions, has caused the pole of domestic and international numerous researchers
Big interest and extensive concern, become Food Science circle, Animal nutrition educational circles research hotspot.
And the existing cookie mouthfeel containing dietary fiber is single, nutritive value differs, wherein the higher diet of nutritive value
Then cost is higher for fiber-like cookie, and more consumer is caused to hang back, and therefore, works out a kind of not only unique in taste, battalion
Support abundant and the dietary fiber class of advantage of lower cost cookie be practitioner institute urgently desirably.
【Invention content】
The technical problems to be solved by the invention are to provide a kind of tea flavour chinquapin cookie and preparation method thereof.
The present invention is to solve above-mentioned technical problem by the following technical programs：A kind of tea flavour chinquapin cookie, the cookies
Cake by weight, is prepared by the raw material of following component：
100 parts of Self- raising flour, 1-6 parts of tea powder, 2-15 parts of okara powder, 2-15 parts of chinquapin powder, 35-65 parts of butter, salt
1.0-1.5 parts, 1.0-1.5 parts of sodium bicarbonate, 1-5 parts of skimmed milk power, white sugar 25-35g, 12-18 parts of raw egg yolk.
More preferably, which by weight, is prepared by the raw material of following component：
100 parts of Self- raising flour, 3.26 parts of tea powder, 6.8 parts of okara powder, 7.5 parts of chinquapin powder, 55.71 parts of butter, salt 1.25
Part, 1.25 parts of sodium bicarbonate, 2.5 parts of skimmed milk power, 30 parts of white sugar, 15 parts of raw egg yolk.
More preferably, the tea powder is any one of matcha powder, black tea powder, white tea powder or olong tea powder.
The preparation method concrete operation step of above-mentioned tea flavour chinquapin cookie is as follows：
(1), the okara powder sieved with 100 mesh sieve, chinquapin powder and tea powder are taken, it is spare；
(2), butter is placed to its softening；It is subsequently added into white sugar to beat uniformly, adds in raw egg yolk later and continue to beat
To in soft fluffy state；
(3), sodium bicarbonate, salt, okara powder, tea powder, chinquapin powder are put into dispensing obtained by step (2) and stirred evenly,
Obtain dough；
(4), gained dough is placed in refrigerator to refrigerate and is at least taken out after twenty minutes；Dough is sliced and printed later
Decorative pattern obtains cake embryo；
(5), cake embryo is placed on the baking tray for be covered with oilcloth and put well side by side, be put into 1 point of baking in 110 DEG C of -200 DEG C of ovens
Clock -10 minutes continues baking -6 minutes 1 minute after then taking out turn-over, continues baking 1 minute -6 after taking out turn-over again later
Minute, it takes out, is cooled to room temperature and gets product.
More preferably, the preparation process of the okara powder is as follows：The bean dregs that existing mill soya-bean milk filters out are put into 50 DEG C -170 DEG C
Air dry oven in drying be completely dried to bean dregs, treat bean dregs cooling be placed in pulverizer crush to get okara powder.
More preferably, the preparation process of the chinquapin powder is as follows：Chinquapin after decladding is placed on food steamer and is cooked, treats its cooling
Crushed afterwards with cooking machine, the chinquapin after crushing is layered on baking tray be baked in 100 DEG C -140 DEG C of oven it is 0.5 hour -7 small
When, up to chinquapin powder after being cooled to room temperature.
The beneficial effects of the present invention are：
By using tea powder, okara powder, chinquapin powder etc. as the ingredients such as raw material, the tea polyphenols contained by tea powder itself with
Unique fragrant smell, okara powder is of low cost and containing abundant dietary fiber, chinquapin powder contain abundant nutritive value and
Sweet mouthfeel is soft；So that prepare gained cookie conducive to digestion while, also containing abundant nutritional ingredient, and
Smell with crisp, salubrious mouthfeel and fragrant integrates nutrition with delicious, and can have relatively low manufacturing cost.
【Specific embodiment】
A kind of tea flavour chinquapin cookie of the present invention, the cookie by weight, are prepared by the raw material of following component：
100 parts of Self- raising flour, 1-6 parts of tea powder, 2-15 parts of okara powder, 2-15 parts of chinquapin powder, 35-65 parts of butter, 1.0-1.5 parts of salt,
1.0-1.5 parts of sodium bicarbonate, 1-5 parts of skimmed milk power, 25-35 parts of white sugar, 12-18 parts of raw egg yolk.Wherein, tea powder for matcha powder,
Any one of black tea powder, white tea powder or olong tea powder.
Simultaneously, disclosed herein the preparation method of above-mentioned tea flavour chinquapin cookie, specifically, including following step
Suddenly：
(1), the okara powder sieved with 100 mesh sieve, chinquapin powder and tea powder are taken, it is spare；
(2), butter is placed to its softening；It is subsequently added into white sugar to beat uniformly, adds in raw egg yolk later and continue to beat
To in soft fluffy state；
(3), sodium bicarbonate, salt, okara powder, tea powder, chinquapin powder are put into dispensing obtained by step (2) and stirred evenly,
Obtain dough；
(4), gained dough is placed in refrigerator to refrigerate and at least takes out that (dough after refrigeration can be conducive to molding after twenty minutes
With subsequent slice)；Dough is sliced and printed decorative pattern later, obtains cake embryo；
(5), cake embryo is placed on the baking tray for be covered with oilcloth and put well side by side, be put into 1 point of baking in 110 DEG C of -200 DEG C of ovens
Clock -10 minutes continues baking -6 minutes 1 minute after then taking out turn-over, continues baking 1 minute -6 after taking out turn-over again later
Minute, it takes out, is cooled to room temperature and gets product.
Wherein, the preparation process of okara powder is as follows：The bean dregs that existing mill soya-bean milk filters out are put into 50 DEG C -170 DEG C of air blast
Drying is completely dried to bean dregs in drying box, is treated that bean dregs cooling is placed in pulverizer and is crushed to get okara powder；The system of chinquapin powder
Standby process is as follows：Chinquapin after decladding is placed on food steamer and is cooked, is crushed after its cooling with cooking machine, by the chinquapin after crushing
It is layered on baking tray and is baked -7 hours 0.5 hour in 100 DEG C -140 DEG C of oven, up to chinquapin powder after being cooled to room temperature.It needs
Illustrate, be baked using 110 DEG C -200 DEG C of temperature, can not only be energy saving, and high temperature baking can be avoided to cause
The harmful substance for influencing health generates, i.e. the cookie of baking gained is more healthy, in addition, time segment carries out turn-over
Baking operation enables to be heated evenly, it is ensured that cookie has good mouthfeel.
In order to be preferably described to the present invention, applicant gives following several specific embodiments.
Embodiment 1
Weigh Self- raising flour 100g, matcha powder 5g, okara powder 12.5g, chinquapin powder 2g, butter 65g, salt 1.0g, little Su
Beating 1.35g, skimmed milk power 3g, white sugar 25g and raw egg yolk 18g, (okara powder, chinquapin powder and matcha powder take and sieve with 100 mesh sieve
), it is spare；Butter is placed to its softening, white sugar is subsequently added into and beats uniform, add in raw egg yolk later and continue to beat to being in
Then sodium bicarbonate, salt, okara powder, matcha powder, chinquapin powder are put into and stirred evenly, obtain dough by soft fluffy state；By gained face
Group be placed in refrigerator refrigerate 45 minutes after take out；Dough is sliced and printed decorative pattern later, obtains cake embryo；Cake embryo is placed in paving
Have and put well side by side on the baking tray of oilcloth, be put into baking 5 minutes in 150 DEG C of ovens, continue baking 3 minutes after then taking out turn-over,
Continue baking 2 minutes after taking out turn-over again later, take out, be cooled to room temperature and get product.
Embodiment 2
Weigh Self- raising flour 100g, matcha powder 3.26g, okara powder 6.8g, chinquapin powder 7.5g, butter 55.71g, salt
(okara powder, chinquapin powder and matcha powder are equal by 1.25g, sodium bicarbonate 1.25g, skimmed milk power 2.5g, white sugar 30g and raw egg yolk 15g
Take what is sieved with 100 mesh sieve), it is spare；Butter is placed to its softening, white sugar is subsequently added into and beats uniformly, add in raw egg yolk later
Continue to beat in soft fluffy state, then sodium bicarbonate, salt, okara powder, matcha powder, chinquapin powder are put into and stirred evenly, is obtained
Dough；Gained dough is placed in refrigerator after refrigerating 25 minutes and taken out；Dough is sliced and printed decorative pattern later, obtains cake
Embryo；Cake embryo is placed on the baking tray for be covered with oilcloth and is put well side by side, baking 10 minutes in 110 ovens are put into, after then taking out turn-over
Continue baking 5 minutes, continue baking 6 minutes after taking out turn-over again later, take out, be cooled to room temperature and get product.
Embodiment 3
Weigh Self- raising flour 100g, olong tea powder 1g, okara powder 2g, chinquapin powder 3g, butter 35g, salt 1.0g, sodium bicarbonate
(okara powder, chinquapin powder and olong tea powder take and sieve with 100 mesh sieve by 1.2g, skimmed milk power 1g, white sugar 25g and raw egg yolk 12g
), it is spare；Butter is placed to its softening, white sugar is subsequently added into and beats uniform, add in raw egg yolk later and continue to beat to being in
Then sodium bicarbonate, salt, okara powder, olong tea powder, chinquapin powder are put into and stirred evenly, obtain dough by soft fluffy state；By gained
Dough is placed in refrigerator refrigerate 35 minutes after take out；Dough is sliced and printed decorative pattern later, obtains cake embryo；Cake embryo is placed in
It is covered on the baking tray of oilcloth and puts well side by side, be put into baking 1 minute in 200 DEG C of ovens, continue 3 points of baking after then taking out turn-over
Clock continues baking 2 minutes after taking out turn-over again later, takes out, be cooled to room temperature and get product.
Embodiment 4
Weigh Self- raising flour 100g, matcha powder 4.5g, okara powder 15g, chinquapin powder 10g, butter 65g, salt 1.5g, little Su
Beating 1g, skimmed milk power 3.5g, white sugar 30g and raw egg yolk 18g, (okara powder, chinquapin powder and matcha powder take and sieve with 100 mesh sieve
), it is spare；Butter is placed to its softening, white sugar is subsequently added into and beats uniform, add in raw egg yolk later and continue to beat to being in
Then sodium bicarbonate, salt, okara powder, matcha powder, chinquapin powder are put into and stirred evenly, obtain dough by soft fluffy state；By gained face
Group is placed in refrigerate in refrigerator to take out after twenty minutes；Dough is sliced and printed decorative pattern later, obtains cake embryo；Cake embryo is placed in paving
Have and put well side by side on the baking tray of oilcloth, be put into baking 6 minutes in 120 DEG C of ovens, continue baking 3 minutes after then taking out turn-over,
Continue baking 5 minutes after taking out turn-over again later, take out, be cooled to room temperature and get product.
Embodiment 5
Weigh Self- raising flour 100g, black tea powder 6g, okara powder 12g, chinquapin powder 15g, butter 65g, salt 1.5g, sodium bicarbonate
1.5g, skimmed milk power 5g, white sugar 35g and raw egg yolk 18g (okara powder, chinquapin powder and black tea powder take what is sieved with 100 mesh sieve),
It is spare；Butter is placed to its softening, white sugar is subsequently added into and beats uniformly, raw egg yolk is added in later and continues to beat in fluffy
Then sodium bicarbonate, salt, okara powder, black tea powder, chinquapin powder are put into and stirred evenly, obtain dough by state；Gained dough is put
It is taken out after being refrigerated 30 minutes in refrigerator；Dough is sliced and printed decorative pattern later, obtains cake embryo；Cake embryo is placed in and is covered with oil
It is put well side by side on the baking tray of cloth, is put into baking 3 minutes in 180 DEG C of ovens, continue baking 5 minutes after then taking out turn-over, later
Continue baking 4 minutes after taking out turn-over again, take out, be cooled to room temperature and get product.
Embodiment 6
Weigh Self- raising flour 100g, white tea powder 5g, okara powder 10g, chinquapin powder 13g, butter 50g, salt 1.5g, sodium bicarbonate
(okara powder, chinquapin powder and white tea powder take and sieve with 100 mesh sieve by 1.5g, skimmed milk power 4.5g, white sugar 30g and raw egg yolk 16g
), it is spare；Butter is placed to its softening, white sugar is subsequently added into and beats uniform, add in raw egg yolk later and continue to beat to being in
Then sodium bicarbonate, salt, okara powder, white tea powder, chinquapin powder are put into and stirred evenly, obtain dough by soft fluffy state；By gained face
Group be placed in refrigerator refrigerate 25 minutes after take out；Dough is sliced and printed decorative pattern later, obtains cake embryo；Cake embryo is placed in paving
Have and put well side by side on the baking tray of oilcloth, be put into baking 6 minutes in 185 DEG C of ovens, continue baking 5 minutes after then taking out turn-over,
Continue baking 3 minutes after taking out turn-over again later, take out, be cooled to room temperature and get product.
The various embodiments described above prepare the cookie of gained from being carried out in color and luster, mouthfeel flavour and form, as a result such as
Under：The cookie color and luster colour of loess made of white tea powder is employed, has light white tea fragrance, crispy in taste, and shape is complete, flower
Line understands that size is substantially uniform, and cake body booth dissipates appropriateness, without even side；It employs made of olong tea powder that cookie color and luster is orange, has
The distinctive fragrance of strong oolong tea, crispy in taste, return it is sweet it is apparent have rock rhythm, shape is complete, decorative pattern understands that size is substantially equal
Even, cake body booth dissipates appropriateness, without even side；The cookie color and luster colour of loess made of black tea powder is employed, the fragrance of tea is stronger, and mouthfeel is crisp
Crisp, shape is complete, decorative pattern understands that size is substantially uniform, and cake body booth dissipates appropriateness, without even side；Employ cookies made of matcha powder
The big multi-surface of cake is in emerald green, and uniform color, overfocus, the excessively white less appearance of phenomenon, crispy in taste, salubrious, and tea flavour is strong simultaneously
With the distinctive flavor of chinquapin, have it is certain return sweet, the external shape of cake is substantially complete, and surface detail understands.
In addition, the cookie that also the various embodiments described above are prepared with gained measures its moisture, basicity, fat and contains simultaneously
Amount, polyphenol content, resistance starch content, then measurement result show, moisture be less than 4%, basicity it is small (in terms of sodium carbonate)
It is more than 16% in 0.3%, fat content, i.e. the moisture of the cookie of present invention preparation gained, basicity and fat content is equal
Meet the requirement of international standard；In addition, polyphenol content is 0.3-0.4%, resistance starch content 0.7-0.9%, that is, have
Better nutritive value.
To sum up, present invention employs tea powder, okara powder, chinquapin powder etc. as raw material, the tea polyphenols contained by tea powder itself
With unique fragrant smell, okara powder is of low cost and containing abundant dietary fiber, chinquapin powder contain abundant nutritive value and
And sweet mouthfeel is soft；So that the cookie of gained is prepared while conducive to digestion, also containing abundant nutritional ingredient,
And the smell with crisp, salubrious mouthfeel and fragrant, integrate nutrition and deliciousness.
Claims (6)
1. a kind of tea flavour chinquapin cookie, it is characterised in that：The cookie by weight, by following component raw material prepare and
Into：
100 parts of Self- raising flour, 1-6 parts of tea powder, 2-15 parts of okara powder, 2-15 parts of chinquapin powder, 35-65 parts of butter, salt 1.0-1.5
Part, 1.0-1.5 parts of sodium bicarbonate, 1-5 parts of skimmed milk power, 25-35 parts of white sugar, 12-18 parts of raw egg yolk.
2. a kind of tea flavour chinquapin cookie according to claim 1, it is characterised in that：The cookie by weight, by
The raw material of following component is prepared：
100 parts of Self- raising flour, 3.26 parts of tea powder, 6.8 parts of okara powder, 7.5 parts of chinquapin powder, 55.71 parts of butter, 1.25 parts of salt,
1.25 parts of sodium bicarbonate, 2.5 parts of skimmed milk power, white sugar 30g, 15 parts of raw egg yolk.
3. a kind of tea flavour chinquapin cookie according to claim 1, it is characterised in that：The tea powder is matcha powder, black tea
Any one of powder, white tea powder or olong tea powder.
4. a kind of any one of claim 1-3 preparation methods of tea flavour chinquapin cookie, it is characterised in that：
(1), the okara powder sieved with 100 mesh sieve, chinquapin powder and tea powder are taken, it is spare；
(2), butter is placed to its softening；It is subsequently added into white sugar and beats uniform, add in raw egg yolk later and continue to beat to being in
Soft fluffy state；
(3), sodium bicarbonate, salt, okara powder, tea powder, chinquapin powder are put into dispensing obtained by step (2) and stirred evenly, obtain face
Group；
(4), gained dough is placed in refrigerator to refrigerate and is at least taken out after twenty minutes；Dough is sliced and printed flower later
Line obtains cake embryo；
(5), cake embryo is placed on the baking tray for be covered with oilcloth and put well side by side, be put into baking 1 minute -10 in 110 DEG C of -200 DEG C of ovens
Minute, continue baking -6 minutes 1 minute after then taking out turn-over, continue baking -6 minutes 1 minute after taking out turn-over again later,
It takes out, is cooled to room temperature and gets product.
5. a kind of preparation method of tea flavour chinquapin cookie according to claim 4, it is characterised in that：The system of the okara powder
Standby process is as follows：It is completely dry to bean dregs that the bean dregs that existing mill soya-bean milk filters out are put into drying in 50 DEG C -170 DEG C of air dry oven
It is dry, it treats that bean dregs cooling is placed in pulverizer and crushes to get okara powder.
6. a kind of preparation method of tea flavour chinquapin cookie according to claim 4, it is characterised in that：The system of the chinquapin powder
Standby process is as follows：Chinquapin after decladding is placed on food steamer and is cooked, is crushed after its cooling with cooking machine, by the chinquapin after crushing
It is layered on baking tray and is baked -7 hours 0.5 hour in 100 DEG C -140 DEG C of oven, up to chinquapin powder after being cooled to room temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611246840.1A CN108244208A (en) | 2016-12-29 | 2016-12-29 | A kind of tea flavour chinquapin cookie and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611246840.1A CN108244208A (en) | 2016-12-29 | 2016-12-29 | A kind of tea flavour chinquapin cookie and preparation method thereof |
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| CN108244208A true CN108244208A (en) | 2018-07-06 |
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| CN201611246840.1A Pending CN108244208A (en) | 2016-12-29 | 2016-12-29 | A kind of tea flavour chinquapin cookie and preparation method thereof |
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| CN112690311A (en) * | 2020-12-28 | 2021-04-23 | 广州市锦华食品有限公司 | Black truffle polysaccharide slurry-popping cookie biscuits and making method thereof |
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