CN109588439A - The preparation method of Chinese ixeris herb cookies - Google Patents
The preparation method of Chinese ixeris herb cookies Download PDFInfo
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- CN109588439A CN109588439A CN201811417062.7A CN201811417062A CN109588439A CN 109588439 A CN109588439 A CN 109588439A CN 201811417062 A CN201811417062 A CN 201811417062A CN 109588439 A CN109588439 A CN 109588439A
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- cookies
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- ixeris herb
- chinese ixeris
- butter
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of preparation methods of Chinese ixeris herb cookies.The method presses 60 parts of Self- raising flour, 40~45 parts of butter, 20~25 parts of white granulated sugar, 10~15 parts of egg pulp, 14~17 parts of milk, it 1.5~2 parts of Chinese ixeris herb powder, after first softening butter, beats to volume expansion, color and whitens, white granulated sugar is added, it is beaten again to the two fusion, then egg pulp is added in batches, dismissed to butter and merge；Then it is sieved into Self- raising flour and Chinese ixeris herb powder, adds milk, turns to all fusions and obtains dough；Later by dough pack, squeeze, by cookies be placed in face fire be 185 ± 5 DEG C, the fire in a stove before fuel is added be at 170 ± 5 DEG C toast 13~15min, cool down obtain Chinese ixeris herb cookies.The present invention increases the nutritional ingredient of cookies using the edible wild herbs Chinese ixeris herb containing minerals and vitamins C abundant as cookies raw material, has not only met pursuit of the ordinary consumer to cookies mouthfeel, but also adapts to health crowd to the needs in terms of health.
Description
Technical field
The present invention relates to food processing technology fields, are related to a kind of preparation method of Chinese ixeris herb cookies.
Background technique
Chinese ixeris herb also known as tall lattuce flower and leaf, bitter leaf seedling etc., are composite family gutweed style of cooking plant, are herbaceos perennials, fresh and tender
Root and stem and leaf part can do it is edible, rich in mineral element abundant such as protein, sugar, food fiber, calcium, phosphorus, zinc,
Copper, iron, manganese etc. and vitamin B1, vitamin B2, vitamin C, carrotene, niacin etc..Additionally it contained there is someization
Learn substance, such as bitter principle, tartaric acid and choline etc..The VC content of Chinese ixeris herb is extremely high, is tens times of general vegetables.Mountain is bitter
Mai can dual-purpose of drug and food, can not only be cooked into the dish of delicious, but also contain huge medical value, belong to it is cold,
Taste is bitter, has clearing heat and detoxicating, cool blood, promoting blood circulation, anti-inflammatory apocenosis, blood-activating analgetic and convergence effect, can effectively treat nerve
Weak, chronic ulcerative colitis, acute icteric catarrhal jaundice, acute bacillary dysentery, chronic bronchitis, oral cavity
The symptoms such as scorching, cholecystitis and urgent chronic pelvic inflammatory disease.It is applied on the skin in addition, it is ground, can be used for controlling knife wound, scalds
Wound, beesting snakes and scorpions bite with boil swelling and pain etc..
Cookies are that butter, white granulated sugar, egg liquid or other auxiliary materials are added using Self- raising flour as main raw material(s), are packed into mounting
Flower bag or cookies device are squeezed into various patterns, a kind of manufactured shape small and exquisite exquisiteness, surface line by way of baking
The typical local food that road is clear, sweet mouthfeel is crisp, it is deep to be liked by the consumer of all ages and classes layer.Although cookies are delicious, it is more
Sugared greasiness absorbs excessive fat and sugar and is hazardous to the human body, has been unable to satisfy the requirement of consumers' healthy diet.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of Chinese ixeris herb cookies.Production base of this method in common cookies
It is added to the tea green for making it show health with functional Chinese ixeris herb powder on plinth, not only remains the original milk of cookies
Fragrance also reduces wherein fat and sugar class content, adds special tall lattuce flower and leaf flavor and assigns cookies more nutriture values
Value.
Realize that the technical solution of the object of the invention is as follows:
The preparation method of Chinese ixeris herb cookies, the specific steps are as follows:
Step 1, it dismisses: after butter softening, beating to volume expansion, color and whiten, white granulated sugar is added, is beaten again to two
Person's fusion, then egg pulp is added in batches, it dismisses after being added every time to butter and merges；
Step 2, it adjusts powder: being sieved into Self- raising flour and Chinese ixeris herb powder, add milk, turn to all fusions and obtain dough；
Step 3, it packs: by dough pack, squeezing, obtain cookies；
Step 4, it toasts: after oven preheating, cookies being placed in face fire is 185 ± 5 DEG C, the fire in a stove before fuel is added is to toast 13 at 170 ± 5 DEG C
~15min, cooling obtain Chinese ixeris herb cookies；
According to parts by weight, 60 parts of Self- raising flour, 40~45 parts of butter, 20~25 parts of white granulated sugar, 10~15 parts of egg pulp,
14~17 parts of milk, 1.5~2 parts of Chinese ixeris herb powder.
In step 1, the butter softening softens to be placed in butter under 35 DEG C of water-bath.
Preferably, in step 1, the white granulated sugar, which is first placed under 35 DEG C of water-bath, to be melted.
Preferably, in step 1, egg pulp is added three times.
Preferably, in step 2, the Self- raising flour and Chinese ixeris herb powder cross 40 meshes.
Preferably, in step 2, the Chinese ixeris herb powder is by by the green leaves and stems of the fresh Chinese ixeris herb dried naturally
Divide and be broken into powder, crosses 80 meshes and be made.
Preferably, in step 4, the baking time is 14min.
Preferably, according to parts by weight, 60 parts of Self- raising flour, 45 parts of butter, 20 parts of white granulated sugar, 15 parts of egg pulp, milk
17 parts, 1.5 parts of Chinese ixeris herb powder.
Compared with prior art, the invention has the following advantages that
The present invention increases cookies using the edible wild herbs Chinese ixeris herb containing minerals and vitamins C abundant as cookies raw material
Nutritional ingredient had not only met pursuit of the ordinary consumer to cookies mouthfeel, but also adapted to health crowd to the needs in terms of health.
Detailed description of the invention
Fig. 1 is influence result figure of the variety classes oil to the quality of Chinese ixeris herb cookies in embodiment 1；
Fig. 2 is the influence result figure of butter additive amount in embodiment 2；
Fig. 3 is the influence result figure of white granulated sugar additive amount in embodiment 2；
Fig. 4 is the influence result figure of 2 egg pulp additive amount of embodiment；
Fig. 5 is the influence result figure of 2 milk additive amount of embodiment；
Fig. 6 is the influence result figure of 2 Chinese ixeris herb powder additive amount of embodiment；
Fig. 7 is influence result figure of 2 baking time of embodiment to Chinese ixeris herb cookies quality.
Specific embodiment
Below with reference to embodiment and attached drawing, the invention will be further described.
20 university students without sensory evaluation experience are randomly selected, Liang Ge group is randomly divided into and sense organ is done to cookies finished product
Appraise is modified referring to the national standard GB/T20890-2007 of the organoleptic requirements of cookies, from the form of cookies, color, mouthfeel with
Five flavour, tissue and impurity aspects score, and choose the optimum formula that average value obtains cookies production.Sensory evaluation criteria
It is shown in Table 1.
1 sensory evaluation criteria of table
The preparation method of Chinese ixeris herb cookies, process are as follows:
Butter, granulated sugar softening → mixing are beaten, and weak strength flour, Chinese ixeris herb are beaten → be sieved into → egg liquid is added in (being divided into three times) →
Powder → addition milk → stirs and evenly mixs → is packed into piping bag → extrusion forming → baking → cooling
, the specific steps are as follows:
(1) dismiss: by butter be put into 35 DEG C of thermostat water baths softening until can with the degree that finger presses lightly on i.e.
It can.Butter is beaten with electric mixer, dismisses the degree whitened to volume expansion, color.Pouring into beat again after white granulated sugar makes
The two fusion, the butter finally dismissed out show smooth state fine and smooth, color is yellowish.Egg pulp is poured into three times, every time
It dismisses after addition to butter and merges.
(2) it adjusts powder: Self- raising flour and Chinese ixeris herb powder being poured into 40 mesh sieve, milk is poured into after sifting out, turn makes original up and down
Material all merges, and is unable to excessive agitation, preventing air from entering dough causes cookies not crisp enough.Modulated dough surface light
Sliding bubble-free.
(3) pack: dough after being made is packed into piping bag, by mount flower mouth be squeezed into shape size it is similar/thickness 1~
The decorative pattern cookies of 2cm or so.
(4) toast: oven preheats in advance, and it is 185 ± 5 DEG C that cookies, which are put into face fire, in the oven that the fire in a stove before fuel is added is 170 ± 5 DEG C
Toast 13~15min.
(5) cooling: to take out cookies, stand cooling 5min.
Embodiment 1
Influence of the variety classes oil to the quality of Chinese ixeris herb cookies
The basic additive amount of each raw material in cookies are as follows: Self- raising flour 60g, oily 45g, white granulated sugar 20g, egg pulp 15g, ox
Milk additive amount is 15g, and Chinese ixeris herb additive amount is 2g, and the time controls in 15min.In the case where guaranteeing ceteris paribus, respectively
Chinese ixeris herb cookies are made with butter, shortening and vegetable oil, allows 8 specialized review persons to make sensory evaluation to three kinds of cookies, takes
Average value, as a result as shown in Figure 1.From fig. 1, it can be seen that the cookies milk fragrance made with butter is dense and has the faint scent of Chinese ixeris herb, mouth
Feel crisp, color shows the thick ink green of Chinese ixeris herb, and cookies internal holes are few and tissue is fine and closely woven, generates without impurity and greasy dirt；
The cookies milk fragrance and Chinese ixeris herb faint scent baked out with shortening is thin, and color shows blackish green, and mouthfeel is loose, organization internal
Hole is big but uniform, generates more greasy dirt；Faint scent of the cookies toasted out using vegetable oil apparently without milk fragrance and Chinese ixeris herb, color
Damp blackish green, crispy in taste, organization internal hole is more and big and uneven, generates more greasy dirt and impurity.Therefore it is reflected by sense organ
It comments, butter is more suitable the bakings of cookies than its shortening and vegetable oil.
Embodiment 2
Single factor design: by the butter in formula, white granulated sugar, egg pulp, milk, Chinese ixeris herb and time six
A principal element does single-factor variable experiment, and fixed five factors therein change the amount for needing the factor of adding, and carries out sense organ and comments
Valence marking.The basic additive amount of each raw material in cookies are as follows: Self- raising flour 60g, butter 45g, white granulated sugar 20g, egg pulp 15g,
Milk additive amount is 15g, and Chinese ixeris herb additive amount is 2g, and the time controls in 15min.In the case where other compositions immobilize,
The value of single-factor variable is by shown in table 2.
2 single factor design of table
Fig. 2 is the influence result figure of butter additive amount in embodiment 2.Fig. 2 can be seen that the addition for gradually increasing butter
Amount, the scoring of Chinese ixeris herb cookies gradually increases, when butter additive amount reaches 45g, the sensory assessment highest of Chinese ixeris herb cookies.It is yellow
When oily additive amount is less than 45g, the cookies produced are faint in color lackluster, and partially hard in mouthfeel, milk fragrance is not mellow enough；But work as
When butter additive amount is higher than 45g, the cookies collapsing amorphism that toasts out and more greasy.Comprehensively consider, when butter additive amount exists
When 45g, the organoleptic quality of Chinese ixeris herb cookies is best.
Fig. 3 is the influence result figure of white granulated sugar additive amount in embodiment 2.White granulated sugar can not only increase the shortcake of cookies,
And it is more good-looking in shape to make into cookies.As seen in Figure 3, when increase white granulated sugar dosage, Chinese ixeris herb cookies
Scoring shows the trend for first increasing, reducing afterwards, and when white granulated sugar additive amount reaches 20g, the sensory assessment of Chinese ixeris herb cookies is most
It is high.When white granulated sugar additive amount is less than 20g, the cookies rough surface color produced is dim, and Maillard reaction is inadequate, in mouthfeel partially
Firmly, cake body is weak and limp does not have shape；But when white granulated sugar additive amount is more than 20g, the cookies toasted out are not only excessively sweet in mouthfeel
And color is greener.Comprehensively consider, when 20g white granulated sugar is added, the organoleptic quality of Chinese ixeris herb cookies is best.
Fig. 4 is the influence result figure of 2 egg pulp additive amount of embodiment.Egg liquid has very the mouthfeel and appearance of cookies
Important influence.Fig. 4 shows that the increase with egg pulp additive amount, the scoring of Chinese ixeris herb cookies are first increased, after slowly reduce,
When egg liquid additive amount increases to 15g, the sensory assessment of Chinese ixeris herb cookies is highest.When additive amount is less than 15g, the song produced
Odd mouthfeel is harder, and milk fragrance is lightly seasoned, organizes porous and disorderly and unsystematic；But when egg liquid additive amount is higher than 15g, the song that is baked out
Odd mouthfeel is sweet, and shape is collapsed.It summarizes, when egg liquid adds 15g, the organoleptic quality of Chinese ixeris herb cookies is best.
Fig. 5 is the influence result figure of 2 milk additive amount of embodiment.Milk is that cookies distribute the indispensable factor of milk fragrance
And the quality for affecting cookies is good and bad.Not only nutritive value is very high for plain chocolate, and is related to the processing performance of product.
Many of plain chocolate plants essential amino acid, and good protein is then derived from these amino acid.It is shown by Fig. 5, when
Milk additive amount increases, and the scoring of Chinese ixeris herb cookies first increases, after gradually decrease, when 15g milk is added, Chinese ixeris herb cookies
Sensory assessment highest.When milk additive amount is less than 15g, the cookies toasted out contain following characteristics: harder in mouthfeel, milk fragrance
Light, the multiple rows of column in organization internal hole are mixed and disorderly；And when milk additive amount is higher than 15g, the cookies mouthfeel toasted out is sweet, and shape is collapsed
It collapses.Lactose in cow's milk provides colorant, it can effectively improve the structural state of cookies.And the moisture in milk, moreover it is possible to
Cookies are made to maintain good shape, crisp mouthfeel.Therefore, when milk additive amount is in 15g, the organoleptic quality of Chinese ixeris herb cookies
Most preferably.
Fig. 6 is the influence result figure of 2 Chinese ixeris herb powder additive amount of embodiment.The vc content of Chinese ixeris herb is especially abundant, and it
Per se with color, this is most important to the coloring effect of cookies.By figure as can be seen that when Chinese ixeris herb powder is added to from 0.5g
When 1.5g, the additive amount of product sensory score and Chinese ixeris herb powder is proportional to, and when Chinese ixeris herb powder additive amount is more than 1.5g, is produced
The sensory scores of product and Chinese ixeris herb powder are in inverse relation.When additive amount reaches 1.5g, cookies gradually have the faint scent of Chinese ixeris herb；But
When Chinese ixeris herb powder additive amount is higher than 1.5g, the cookies mouthfeel toasted out is gradually partially bitter.The result shows that when Chinese ixeris herb powder additive amount
In 1.5g, the organoleptic quality of Chinese ixeris herb cookies is best.
Fig. 7 is influence result figure of the baking time to Chinese ixeris herb cookies quality.Fig. 7 shows increase baking time, cookies
Sensory evaluation scores also gradually rise, until scoring reaches maximum value when 15min, baking time is less than in 15min, and cookies are distinctive
The fragrant of milk fragrance and Chinese ixeris herb gradually increases, and color is in olive green and reflecting feel is strong, has increased the crisp brittleness of cookies；Baking
Time is more than that the cookies fragrance after 15min is gradually charred taste replacement, and cookies mouthfeel is partially hard, quality decline.It thus will baking
Time control is minimum in organoleptic effects of the 15min or so to cookies.
Embodiment 3
It is determined by experiment of single factor, is the addition of white granulated sugar, milk, Chinese ixeris herb to the factor that cookies production is affected
The time of amount and baking.Design the horizontal orthogonal test of four factor three.For the additive amount of white granulated sugar, add respectively 18g, 20g,
The amount of 22g carries out orthogonal；For this factor of milk, the amount progress for adding 13g, 15g, 17g respectively is orthogonal；For Chinese ixeris herb powder
Additive amount, carried out respectively with part of 1g, 1.5g, 2g orthogonal；Baking time is controlled respectively in 13min, 14min, 15min.Root
According to organoleptic standard table, sense organ appraise is carried out to each cookies toasted out that are formulated.Orthogonal test parameter is shown in Table 3.
3 Chinese ixeris herb cookies orthogonal experiment parameter of table
4 orthogonal test table of table
Orthogonal test the results are shown in Table 4, can determine what each factors on test indicators influenced according to the size of very poor R value
Primary and secondary sequence, respectively D > C > B > A, i.e. baking time > Chinese ixeris herb powder additive amount > milk additive amount > white granulated sugar additive amount, comparison
K value size can obtain, and the optimal factor level group of this test is combined into A2B3C2D2。
Therefore, the optimum formula for baking Chinese ixeris herb cookies is Self- raising flour 60g, butter 45g, white granulated sugar 20g, egg pulp
15g, milk 17g, Chinese ixeris herb powder 1.5g.Optimum process condition are as follows: 180 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, baking time 14min.
The moisture that cookies are obtained by direct drying method is 3.25%, and measuring cookies fat content by soxhlet extraction is 24.5%,
The basicity of the Chinese ixeris herb cookies measured by acid-base titration is 0.28.
Claims (8)
1. the preparation method of Chinese ixeris herb cookies, which is characterized in that specific step is as follows:
Step 1, it dismisses: after butter softening, beating to volume expansion, color and whiten, white granulated sugar is added, beats to the two melt again
It closes, then egg pulp is added in batches, dismiss after being added every time to butter and merge；
Step 2, it adjusts powder: being sieved into Self- raising flour and Chinese ixeris herb powder, add milk, turn to all fusions and obtain dough；
Step 3, it packs: by dough pack, squeezing, obtain cookies；
Step 4, toast: oven preheating after, by cookies be placed in face fire be 185 ± 5 DEG C, the fire in a stove before fuel is added be at 170 ± 5 DEG C toast 13~
15min, cooling obtain Chinese ixeris herb cookies；
According to parts by weight, 60 parts of Self- raising flour, 40~45 parts of butter, 20~25 parts of white granulated sugar, 10~15 parts of egg pulp, milk
14~17 parts, 1.5~2 parts of Chinese ixeris herb powder.
2. preparation method according to claim 1, which is characterized in that in step 1, the butter softening is to set butter
Soften under 35 DEG C of water-bath.
3. preparation method according to claim 1, which is characterized in that in step 1, the white granulated sugar is first placed in 35 DEG C
Melt under water-bath.
4. preparation method according to claim 1, which is characterized in that in step 1, egg pulp is added three times.
5. preparation method according to claim 1, which is characterized in that in step 2, the Self- raising flour and Chinese ixeris herb powder
Cross 40 meshes.
6. preparation method according to claim 1, which is characterized in that in step 2, the Chinese ixeris herb powder passes through will be natural
The green stem and leaf part of the fresh Chinese ixeris herb dried is broken into powder, crosses 80 meshes and is made.
7. preparation method according to claim 1, which is characterized in that in step 4, the baking time is 14min.
8. preparation method according to claim 1, which is characterized in that according to parts by weight, 60 parts of Self- raising flour, butter 45
Part, 20 parts of white granulated sugar, 15 parts of egg pulp, 17 parts of milk, 1.5 parts of Chinese ixeris herb powder.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161102A (en) * | 2014-09-04 | 2014-11-26 | 南京标科生物科技有限公司 | Method for processing sow thistle biscuits |
| CN105341114A (en) * | 2015-12-15 | 2016-02-24 | 常熟市汇丰食品有限公司 | Tough biscuits with high nutritive value |
| CN106509036A (en) * | 2016-09-20 | 2017-03-22 | 山东省农业科学院农产品研究所 | Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof |
-
2018
- 2018-11-26 CN CN201811417062.7A patent/CN109588439A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161102A (en) * | 2014-09-04 | 2014-11-26 | 南京标科生物科技有限公司 | Method for processing sow thistle biscuits |
| CN105341114A (en) * | 2015-12-15 | 2016-02-24 | 常熟市汇丰食品有限公司 | Tough biscuits with high nutritive value |
| CN106509036A (en) * | 2016-09-20 | 2017-03-22 | 山东省农业科学院农产品研究所 | Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof |
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Application publication date: 20190409 |