CN109275680B - Preparation method of whole-bean cookies - Google Patents
Preparation method of whole-bean cookies Download PDFInfo
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- CN109275680B CN109275680B CN201811532393.5A CN201811532393A CN109275680B CN 109275680 B CN109275680 B CN 109275680B CN 201811532393 A CN201811532393 A CN 201811532393A CN 109275680 B CN109275680 B CN 109275680B
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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
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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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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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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- 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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Abstract
The invention discloses a preparation method of a whole-bean cookie, which comprises the following steps: melting butter 40-50 parts by weight, adding granulated sugar 28-32 parts by weight, egg 38-45 parts by weight and light butter 18-22 parts by weight, mixing and foaming, adding soybean flour 90-110 parts by weight, baking powder 0.8-1.2 parts by weight, jujube powder 2-5 parts by weight and dried fruit 18-22 parts by weight for three times, mixing, fermenting for 18-22min, freezing in a mold for 1.8-2.2h, slicing, and baking in an oven. The cookie biscuit prepared by the invention is rich in nutrition, improves the taste and the crispness of the cookie, is good in color, aroma and taste, is not easy to get inflamed and is high in forming rate.
Description
Technical Field
The invention relates to the technical field of food. More particularly, the present invention relates to a method of making a whole bean cookie.
Background
The cookie is crisp in taste, pure in taste and rich in nutrition, but is a high-sugar and high-fat food. With the improvement of living standard of people, food with high sugar and high fat is excessively ingested, the intake of dietary fiber is gradually reduced, the incidence of civilization disease is gradually improved by eating cookies, the health of human beings is seriously threatened, and the work and life of people are influenced. The existing cookies have the problems of poor antioxidant activity and short shelf life.
Disclosure of Invention
The invention aims to provide a preparation method of a whole-bean cookie, so as to improve the taste and flavor of the cookie and obtain a cookie biscuit which has antioxidant activity and long shelf life.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing a whole bean cookie comprising the steps of:
melting butter 40-50 parts by weight, adding granulated sugar 28-32 parts by weight, egg 38-45 parts by weight and light butter 18-22 parts by weight, mixing and foaming, adding soybean flour 90-110 parts by weight, baking powder 0.8-1.2 parts by weight, jujube powder 2-5 parts by weight and dried fruit 18-22 parts by weight for three times, mixing, fermenting for 18-22min, freezing in a mold for 1.8-2.2h, slicing, and baking in an oven.
Preferably, the preparation method of the whole-bean cookie comprises the following steps:
melting 50 parts by weight of butter, adding 30 parts by weight of granulated sugar, 45 parts by weight of eggs and 20 parts by weight of light butter, mixing together, beating, adding 100 parts by weight of red bean powder, 1 part by weight of baking powder, 5 parts by weight of jujube powder and 20 parts by weight of cranberry in three times, mixing uniformly, fermenting for 20min, filling into a mold, freezing for 2h, slicing, putting into an oven, baking at 140 ℃ for 32min by upper fire and lower fire, and baking at 80 ℃ for 10min by upper fire.
Preferably, the preparation method of the whole-bean cookie comprises the following steps:
melting butter 40 parts by weight, adding granulated sugar 30 parts by weight, egg 38 parts by weight and light butter 20 parts by weight, mixing together, foaming, adding mung bean powder 100 parts by weight, baking powder 1 part by weight, jujube powder 2 parts by weight and crushed white raisin 20 parts by weight for three times, mixing uniformly, fermenting for 20min, putting into a mold, freezing for 2h, slicing, putting into an oven, baking at 140 ℃ with upper and lower fire for 19min, baking at 80 ℃ with upper fire for 20min, turning the cookie over, baking at 100 ℃ with upper fire for 10min, or baking at 140 ℃ with upper fire for 19min, baking at 80 ℃ with upper fire for 20min, turning the cookie over, and baking at 140 ℃ with upper fire for 10 min.
Preferably, in the preparation method of the whole-bean cookie, when granulated sugar, eggs and light cream are added, a mixed solution is also added, when bean powder, baking powder, jujube powder and dried fruits are added, micro powder is added in three times, and the mixed solution and the micro powder are prepared by the following method:
step one, peeling 20-30 parts by weight of grapes, removing seeds to obtain grape pulp and grape seeds, chopping the grape pulp into small pieces, fermenting the small pieces with yeast accounting for 2-3% of the mass of the grape pulp and bamboo vinegar or wood vinegar accounting for 0.1-0.5% of the mass of the grape pulp at 20-30 ℃ for 3-5 days, and pulping to obtain pulp;
step two, drying, crushing and grinding the grape seeds, soaking the grape seeds in 50-100 times of bamboo vinegar or wood vinegar for 1-2 days, magnetizing the grape seeds in a magnetizer, putting the grape seeds into an ultrasonic extractor after magnetization, ultrasonically extracting the grape seeds for 50-60min at the temperature of 70-80 ℃ at the power of 600-700W, filtering the grape seeds, drying the filtered solid particles, carrying out superfine crushing to obtain micro powder, and mixing the filtrate with slurry to obtain mixed liquid.
Preferably, in the preparation method of the whole-bean cookie, when adding granulated sugar, eggs and whipped cream, 3-5 parts by weight of lemon juice and 8-10 parts by weight of corn juice are also added.
Preferably, in the preparation method of the whole-bean cookie, the preparation method of the corn juice comprises the following steps: pulping fresh corn, adding cellulase and pectinase in an amount of 0.2-0.3% and 0.1-0.2% of the weight of the corn, performing enzymolysis at 45-50 deg.C for 3-4h, filtering with 100 mesh gauze, and inactivating enzyme to obtain the corn juice.
The invention at least comprises the following beneficial effects:
the grape seed ultrafine powder with antioxidant activity is added into the cookies, and the wood vinegar or bamboo vinegar has the effects of mildew resistance, antibiosis and inoxidizability, so that the prepared cookies have strong antioxidant activity.
The quality guarantee period of the cookie prepared by the invention is longer, and the quality guarantee period of the prepared cookie can reach 1 month under the condition that a common antioxidant is not added.
The cookie biscuit prepared by the invention is rich in nutrition, improves the taste and the crispness of the cookie, is good in color, aroma and taste, is not easy to get inflamed and is high in forming rate.
When the grape seed micropowder is prepared, wood vinegar or bamboo vinegar is used as a solvent, so that potential food safety hazards caused by solvent residues are avoided.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
Example 1
The preparation method of the whole-bean cookie comprises the following steps:
melting 50 parts by weight of butter, adding 30 parts by weight of granulated sugar, 45 parts by weight of eggs and 20 parts by weight of light cream, mixing together and whipping, then adding 100 parts by weight of red bean powder, 1 part by weight of whipping powder, 5 parts by weight of jujube powder and 20 parts by weight of cranberry in three times, mixing uniformly, after 20min of proofing, putting into a mould for freezing for 2h, then slicing, putting into an oven, baking at 140 ℃ with upper fire and lower fire for 32min, and then baking at 80 ℃ with upper fire for 10min to obtain the cookie with reddish brown appearance and light pea paste pink color of a fault, uniform color and luster of the cookie, complete appearance, clear lines and moderate spreading of the cookie body.
In the preparation method of the whole-bean cookie, when granulated sugar, eggs and light cream are added, mixed liquor is also added, when bean flour, baking powder, jujube powder and dried fruits are added, micro powder is added for three times, and the mixed liquor and the micro powder are prepared by the following method:
step one, peeling 20 parts by weight of grapes, removing seeds to obtain grape pulp and grape seeds, chopping the grape pulp into small pieces, fermenting the small pieces with yeast accounting for 2% of the mass of the grape pulp and bamboo vinegar or wood vinegar accounting for 0.1% of the mass of the grape pulp at 20 ℃ for 3 days, and pulping to obtain pulp; the wood vinegar or bamboo vinegar can promote the growth of edible fungi and shorten the fermentation time.
Step two, drying, crushing and grinding the grape seeds, then putting the grape seeds into bamboo vinegar with the mass 2 times of that of the grape seeds or wood vinegar with the mass 50 times of that of the grape seeds (the main components of the wood vinegar and the bamboo vinegar are water, organic acid, phenols, ketones, alcohols and the like, have a dissolving effect and can replace a solvent), soaking for 1 day, then magnetizing in a magnetizer, putting the magnetized grape seeds into an ultrasonic extractor, carrying out ultrasonic extraction for 50min at the power of 600W and the temperature of 70 ℃, then filtering, drying filtered solid particles, carrying out superfine crushing to obtain micro powder, and mixing the filtrate with slurry to obtain mixed liquid.
Fermented fruits and vegetables are introduced into the cookies, so that the prepared cookies are rich in nutrition, the taste and the crispness of the cookies are improved, and the greasy feeling is reduced. Grape seeds, wood vinegar or bamboo vinegar are introduced in the preparation process, the grape seeds have antioxidant activity, the wood vinegar or bamboo vinegar has mould resistance, bacteria resistance and oxidation resistance, the shelf life of the cookies can be prolonged, the food added with the wood vinegar has strong acid resistance, the SOD activity value of the food is high, active acid in the body can be removed, the food has good removal effect on the active acid generated by over-fatigue, smoking, over-satiety stress reaction and the like, and the food added with the wood vinegar has the effects of health care and disease prevention.
In the preparation method of the whole-bean cookie, when granulated sugar, eggs and unsalted butter are added, 3 parts by weight of lemon juice and 8 parts by weight of corn juice are also added. The bamboo vinegar or wood vinegar has fresh taste, but has smoke smell, and by adding lemon juice and corn juice, the smoke smell can be synthesized.
In the preparation method of the whole-bean cookie, the preparation method of the corn juice comprises the following steps: pulping fresh corn, adding cellulase and pectinase in an amount which is 0.2 percent of the mass of the corn and 0.1 percent of the mass of the cellulase and the pectinase, performing enzymolysis for 3 hours at 45 ℃, filtering by using 100-mesh gauze, and inactivating the enzyme to obtain the corn juice. If the corn is directly used after pulping, more particles are generated, and the fine corn juice can be obtained through enzymolysis and filtration, so that the prepared cookie has finer taste and lower hardness.
Example 2
The preparation method of the whole-bean cookie comprises the following steps:
melting 40 parts by weight of butter, adding 30 parts by weight of granulated sugar, 38 parts by weight of eggs and 20 parts by weight of light butter, mixing together and whipping, then adding 100 parts by weight of mung bean powder, 1 part by weight of whipping powder, 2 parts by weight of jujube powder and 20 parts by weight of crushed white raisin in three times, mixing uniformly, after 20min of proofing, putting into a mold for freezing for 2h, then slicing, putting into an oven, baking at 140 ℃ for 19min with upper fire and lower fire, baking at 80 ℃ for 20min with upper fire, turning the cookie over, and baking at 100 ℃ for 10min with upper fire to obtain the green cookie.
In the preparation method of the whole-bean cookie, when granulated sugar, eggs and light cream are added, mixed liquor is also added, when bean flour, baking powder, jujube powder and dried fruits are added, micro powder is added for three times, and the mixed liquor and the micro powder are prepared by the following method:
step one, peeling 25 parts by weight of grapes, removing seeds to obtain grape pulp and grape seeds, chopping the grape pulp into small pieces, fermenting the small pieces with yeast accounting for 3% of the mass of the grape pulp and bamboo vinegar or wood vinegar accounting for 0.3% of the mass of the grape pulp at 25 ℃ for 4 days, and then pulping to obtain pulp; the wood vinegar or bamboo vinegar can promote the growth of edible fungi and shorten the fermentation time.
Step two, drying, crushing and grinding the grape seeds, then putting the grape seeds into bamboo vinegar or wood vinegar 70 times (the main components of the bamboo vinegar are water, organic acid, phenols, ketones, alcohols and the like which have a dissolving effect) with the mass 3 times of that of the grape seeds for soaking for 1.5 days, then magnetizing the grape seeds in a magnetizer, putting the grape seeds into an ultrasonic extractor after the magnetization, carrying out ultrasonic extraction for 55min at the power of 600W and the temperature of 75 ℃, then filtering, drying filtered solid particles, carrying out superfine crushing to obtain micro powder, and mixing the filtrate with slurry to obtain mixed liquid.
Fermented fruits and vegetables are introduced into the cookies, so that the prepared cookies are rich in nutrition, the taste and the crispness of the cookies are improved, and the greasy feeling is reduced. Grape seeds, wood vinegar or bamboo vinegar are introduced in the preparation process, the grape seeds have antioxidant activity, the wood vinegar or bamboo vinegar has mould resistance, bacteria resistance and oxidation resistance, the shelf life of the cookies can be prolonged, the food added with the wood vinegar has strong acid resistance, the SOD activity value of the food is high, active acid in the body can be removed, the food has good removal effect on the active acid generated by over-fatigue, smoking, over-satiety stress reaction and the like, and the food added with the wood vinegar has the effects of health care and disease prevention.
In the preparation method of the whole-bean cookie, 4 parts by weight of lemon juice and 9 parts by weight of corn juice are added when granulated sugar, eggs and unsalted butter are added. The bamboo vinegar or wood vinegar has fresh taste, but has smoke smell, and by adding lemon juice and corn juice, the smoke smell can be synthesized.
In the preparation method of the whole-bean cookie, the preparation method of the corn juice comprises the following steps: pulping fresh corn, adding cellulase and pectinase in an amount of 0.2% and 0.1% of the mass of the corn, performing enzymolysis at 47 deg.C for 3.3h, filtering with 100 mesh gauze, and inactivating enzyme to obtain corn juice. If the corn is directly used after pulping, more particles are generated, and the fine corn juice can be obtained through enzymolysis and filtration, so that the prepared cookie has finer taste and lower hardness.
Example 3
The preparation method of the whole-bean cookie comprises the following steps:
melting 40 parts by weight of butter, adding 30 parts by weight of granulated sugar, 38 parts by weight of eggs and 20 parts by weight of light butter, mixing together and whipping, then adding 100 parts by weight of mung bean powder, 1 part by weight of whipping powder, 2 parts by weight of jujube powder and 20 parts by weight of ground white raisin in three times, mixing uniformly, after 20min of proofing, putting into a mold for freezing for 2h, then slicing, putting into an oven, baking at 140 ℃ for 19min with upper and lower fire, baking at 80 ℃ for 20min with upper fire, turning the cookie over, and baking at 140 ℃ for 10min with upper fire to obtain the caramel-colored cookie which is uniform in color, complete in appearance, clear in texture and moderate in spreading.
In the preparation method of the whole-bean cookie, when granulated sugar, eggs and light cream are added, mixed liquor is also added, when bean flour, baking powder, jujube powder and dried fruits are added, micro powder is added for three times, and the mixed liquor and the micro powder are prepared by the following method:
step one, peeling 30 parts by weight of grapes, removing seeds to obtain grape pulp and grape seeds, chopping the grape pulp into small pieces, fermenting the small pieces with yeast accounting for 3% of the mass of the grape pulp and bamboo vinegar or wood vinegar accounting for 0.5% of the mass of the grape pulp at 30 ℃ for 5 days, and pulping to obtain pulp; the wood vinegar or bamboo vinegar can promote the growth of edible fungi and shorten the fermentation time.
Step two, drying, crushing and grinding the grape seeds, then putting the grape seeds into bamboo vinegar or wood vinegar 100 times (the main components of the bamboo vinegar are water, organic acid, phenols, ketones, alcohols and the like which have a dissolving effect) with the mass 3 times of that of the grape seeds for soaking for 2 days, magnetizing the grape seeds in a magnetizer, putting the grape seeds into an ultrasonic extractor after the magnetization, carrying out ultrasonic extraction for 60min at the power of 700W and the temperature of 80 ℃, then filtering, drying filtered solid particles, carrying out superfine crushing to obtain micro powder, and mixing the filtrate with slurry to obtain mixed liquid.
Fermented fruits and vegetables are introduced into the cookies, so that the prepared cookies are rich in nutrition, the taste and the crispness of the cookies are improved, and the greasy feeling is reduced. Grape seeds, wood vinegar or bamboo vinegar are introduced in the preparation process, the grape seeds have antioxidant activity, the wood vinegar or bamboo vinegar has mould resistance, bacteria resistance and oxidation resistance, the shelf life of the cookies can be prolonged, the food added with the wood vinegar has strong acid resistance, the SOD activity value of the food is high, active acid in the body can be removed, the food has good removal effect on the active acid generated by over-fatigue, smoking, over-satiety stress reaction and the like, and the food added with the wood vinegar has the effects of health care and disease prevention.
In the preparation method of the whole-bean cookie, when granulated sugar, eggs and unsalted butter are added, 5 parts by weight of lemon juice and 10 parts by weight of corn juice are also added. The bamboo vinegar or wood vinegar has fresh taste, but has smoke smell, and by adding lemon juice and corn juice, the smoke smell can be synthesized.
In the preparation method of the whole-bean cookie, the preparation method of the corn juice comprises the following steps: pulping fresh corn, adding cellulase and pectinase in an amount of 0.3% and 0.2% of the mass of the corn, performing enzymolysis at 50 deg.C for 4h, filtering with 100 mesh gauze, and inactivating enzyme to obtain corn juice. If the corn is directly used after pulping, more particles are generated, and the fine corn juice can be obtained through enzymolysis and filtration, so that the prepared cookie has finer taste and lower hardness.
Comparative example 1
The preparation method of the whole-bean cookie comprises the following steps:
melting 50 parts by weight of butter, adding 30 parts by weight of granulated sugar, 45 parts by weight of eggs and 20 parts by weight of light butter, mixing together, beating, adding 100 parts by weight of red bean powder, 1 part by weight of baking powder, 5 parts by weight of jujube powder and 20 parts by weight of cranberry in three times, mixing uniformly, fermenting for 20min, filling into a mold, freezing for 2h, slicing, putting into an oven, baking at 140 ℃ for 32min by upper fire and lower fire, and baking at 80 ℃ for 10min by upper fire. When adding granulated sugar, egg and whipping cream, 3 weight parts of lemon juice, corn juice and grape juice are also added. The corn juice is prepared by pulping 8 parts by weight of corn. The grape juice is prepared by peeling 20 parts by weight of grapes and pulping.
Comparative example 2
The preparation method of the whole-bean cookie comprises the following steps:
melting 40 parts by weight of butter, adding 30 parts by weight of granulated sugar, 38 parts by weight of eggs and 20 parts by weight of light butter, mixing together and whipping, then adding 100 parts by weight of mung bean powder, 1 part by weight of baking powder, 2 parts by weight of jujube powder and 20 parts by weight of ground white raisin in three times, mixing uniformly, after 20min of proofing, putting into a mold for freezing for 2h, then slicing, putting into an oven, baking at 140 ℃ with upper fire and lower fire for 19min, baking at 80 ℃ with upper fire for 20min, turning the cookie over, and then baking at 100 ℃ with upper fire for 10min to obtain the green cookie. When adding granulated sugar, egg and whipping cream, 4 weight parts of lemon juice, corn juice and grape juice are also added. The corn juice is prepared by pulping 9 parts by weight of corn. The grape juice is prepared by peeling 25 parts by weight of grapes and pulping.
Comparative example 3
Melting 40 parts by weight of butter, adding 30 parts by weight of granulated sugar, 38 parts by weight of eggs and 20 parts by weight of light butter, mixing together and whipping, then adding 100 parts by weight of mung bean powder, 1 part by weight of whipping powder, 2 parts by weight of jujube powder and 20 parts by weight of ground white raisin in three times, mixing uniformly, after 20min of proofing, putting into a mold for freezing for 2h, then slicing, putting into an oven, baking at 140 ℃ for 19min by using upper fire and lower fire, baking at 80 ℃ for 20min by using upper fire, turning the cookie over, and baking at 140 ℃ for 10min by using upper fire to obtain the caramel-colored cookie. When adding granulated sugar, egg and whipping cream, 5 weight parts of lemon juice, corn juice and grape juice are also added. The corn juice is prepared by pulping 10 parts by weight of corn. The grape juice is prepared by peeling 30 parts by weight of grapes and pulping.
Test 1
Samples were taken to determine the mouthfeel and flavor, whether greasy or not, crispness and hardness of the products prepared in examples 1 to 3 and comparative examples 1 to 3, respectively, and the mouthfeel and flavor was measured in seconds according to the retention time of fresh feeling and sweet and sour feeling of the cookie in the mouth; the crispness depends on the time required for the cookie to soften in the mouth; the greasiness degree is observed whether oil stains exist on the oil absorption paper or not according to the contact of the cookie and the oil absorption paper, the hardness is measured by a texture analyzer, and the detection result is shown in table 1.
TABLE 1 taste, flavor, greasiness, crunchiness and hardness of the products obtained in examples 1-3 and comparative examples 1-3
| Item | Mouthfeel flavor/sec | Degree of greasiness | Crunchiness/s | Hardness per gram |
| Example 1 | 548 | Non-greasy | 18 | 530 |
| Example 2 | 562 | Non-greasy | 20 | 550 |
| Example 3 | 568 | Non-greasy | 23 | 560 |
| Comparative example 1 | 355 | Non-greasy | 39 | 630 |
| Comparative example 2 | 368 | Non-greasy | 42 | 640 |
| Comparative example 3 | 363 | Non-greasy | 43 | 640 |
As can be seen from Table 1, the cookies prepared by the methods of examples 1-3 have much improved taste, flavor, crispness and hardness compared to the cookies prepared by the methods of comparative examples 1-3, indicating that the use of fermented fruits and vegetables, wood vinegar or bamboo vinegar, lemon juice and corn juice can improve the taste, flavor, crispness and hardness of the cookies without greasy feeling.
Test 2
Cookies prepared in examples 1-3 and comparative examples 1-3 were stored in a cool and dry room and analyzed for peroxide value (g! (100g) on days 7, 14, 21, and 28 of storage-1) And the acid value (mg KOH/g), wherein the acid value is measured according to the method for measuring the acid value and the acidity of the animal and vegetable fat and oil of GB/T5530-2005, and the peroxide value is measured according to the method for measuring the peroxide value of the animal and vegetable fat and oil of GB/T5538-2005. The results are shown in Table 2.
TABLE 2 Oxidation number and acid number
As can be seen from Table 2, the cookies prepared by the methods of examples 1-3 have higher acid value and oxidation number during storage than the cookies prepared by the methods of comparative examples 1-3, but the cookies prepared by the methods of examples 1-3 have slower oxidation rate and longer shelf life, which shows that the introduction of bamboo vinegar or wood vinegar during the preparation of the cookies can improve the sterilization and oxidation resistance of the cookies.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (3)
1. The preparation method of the whole-bean cookie is characterized by comprising the following steps:
melting 50 parts by weight of butter, adding 30 parts by weight of granulated sugar, 45 parts by weight of eggs and 20 parts by weight of light butter, mixing together, beating, then adding 100 parts by weight of red bean powder, 1 part by weight of baking powder, 5 parts by weight of jujube powder and 20 parts by weight of cranberry in three times, mixing uniformly, after 20min of proofing, putting into a mold for freezing for 2h, slicing, putting into an oven, baking at 140 ℃ for 32min by upper fire and lower fire, and then baking at 80 ℃ for 10min by upper fire;
or melting 40 parts by weight of butter, adding 30 parts by weight of granulated sugar, 38 parts by weight of eggs and 20 parts by weight of light butter, mixing together and whipping, then adding 100 parts by weight of mung bean powder, 1 part by weight of baking powder, 2 parts by weight of jujube powder and 20 parts by weight of broken white raisin in three times, mixing uniformly, after 20min of proofing, putting into a mold for freezing for 2h, slicing, putting into an oven, baking at 140 ℃ with upper and lower fire for 19min, baking at 80 ℃ with upper fire for 20min, turning the cookie over, baking at 100 ℃ with upper fire for 10min, or baking at 140 ℃ with upper and lower fire for 19min, baking at 80 ℃ for 20min, turning the cookie over, and then baking at 140 ℃ with upper fire for 10 min;
wherein, when adding granulated sugar, egg and light cream, the mixed solution is also added, when adding bean powder, baking powder, jujube powder and dried fruit, micro powder is added for three times, and the mixed solution and the micro powder are prepared by the following method:
step one, peeling 20-30 parts by weight of grapes, removing seeds to obtain grape pulp and grape seeds, chopping the grape pulp into small pieces, fermenting the small pieces with yeast accounting for 2-3% of the mass of the grape pulp and bamboo vinegar or wood vinegar accounting for 0.1-0.5% of the mass of the grape pulp at 20-30 ℃ for 3-5 days, and pulping to obtain pulp;
step two, drying, crushing and grinding the grape seeds, soaking the grape seeds in 50-100 times of bamboo vinegar or wood vinegar for 1-2 days, magnetizing the grape seeds in a magnetizer, putting the grape seeds into an ultrasonic extractor after magnetization, ultrasonically extracting the grape seeds for 50-60min at the temperature of 70-80 ℃ at the power of 600-700W, filtering the grape seeds, drying the filtered solid particles, carrying out superfine crushing to obtain micro powder, and mixing the filtrate with slurry to obtain mixed liquid.
2. The method for preparing a whole bean cookie according to claim 1, wherein 3-5 parts by weight of lemon juice and 8-10 parts by weight of corn juice are further added when adding granulated sugar, eggs, and whipped cream.
3. The method of making a whole bean cookie according to claim 2, wherein the corn juice is prepared by: pulping fresh corn, adding cellulase and pectinase in an amount of 0.2-0.3% and 0.1-0.2% of the weight of the corn, performing enzymolysis at 45-50 deg.C for 3-4h, filtering with 100 mesh gauze, and inactivating enzyme to obtain the corn juice.
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