CN109924240A - A kind of inulin cookies and preparation method thereof - Google Patents
A kind of inulin cookies and preparation method thereof Download PDFInfo
- Publication number
- CN109924240A CN109924240A CN201910321137.XA CN201910321137A CN109924240A CN 109924240 A CN109924240 A CN 109924240A CN 201910321137 A CN201910321137 A CN 201910321137A CN 109924240 A CN109924240 A CN 109924240A
- Authority
- CN
- China
- Prior art keywords
- parts
- inulin
- egg
- butter
- biscuit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920001202 Inulin Polymers 0.000 title claims abstract description 60
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 60
- 229940029339 inulin Drugs 0.000 title claims abstract description 60
- 235000014510 cooky Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 54
- 235000014121 butter Nutrition 0.000 claims abstract description 42
- 235000015895 biscuits Nutrition 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 37
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 32
- 229930006000 Sucrose Natural products 0.000 claims abstract description 32
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 27
- 239000008267 milk Substances 0.000 claims abstract description 27
- 210000004080 milk Anatomy 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 21
- -1 butter Chemical class 0.000 claims abstract description 11
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 238000012856 packing Methods 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 15
- 210000001161 mammalian embryo Anatomy 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 13
- 238000012216 screening Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 239000004411 aluminium Substances 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 238000010020 roller printing Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 210000000991 chicken egg Anatomy 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 230000036186 satiety Effects 0.000 abstract description 5
- 235000019627 satiety Nutrition 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 6
- 238000007781 pre-processing Methods 0.000 description 4
- 239000012257 stirred material Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 101150073877 egg-1 gene Proteins 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000208671 Campanulaceae Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241001071804 Gentianaceae Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 241000209510 Liliopsida Species 0.000 description 1
- 241001532014 Xanthorrhoea Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of inulin cookies and preparation method thereof, including Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar, inulin and milk powder, by weight, the component proportion of above-mentioned raw materials is, 180~200 parts of Self- raising flour, 2~3 parts of salt, 50~60 parts of white sugar, 1, egg, 100~150 parts of butter, 1, yolk, 3~5 parts of baking powder, 50~60 parts of Icing Sugar, 30~70 parts of inulin and 10~15 parts of milk powder, include the following steps: step 1, chooses raw material；Step 2, pretreatment of raw material；Step 3 and face；Step 4, molding；Step 5, baking；Step 6, it is cooling；Step 7, packing and binding；The present invention improves the hardness of biscuit under the premise of guaranteeing crisp brittleness, improves the porosity of biscuit, it ensure that mouthfeel when biscuit is edible, meanwhile, effectively enhance satiety, the metabolism for promoting human body, promotes the absorption of microelement, ensure that the health of people.
Description
Technical field
The present invention relates to cookies technical field, specially a kind of inulin cookies and preparation method thereof.
Background technique
Inulin is deposit property polysaccharide in plant, is mainly derived from plant, it has been found that have more than 36000 kinds, including dicotyledonous plant
11 sections such as composite family, Campanulaceae, Gentianaceae in object and the Liliaceae in monocotyledon, grass tree section, inulin can improve height
Blood lipid promotes the metabolism of human body, and inulin can promote the growth of the Bifidobacterium in enteron aisle, improve constipation, can be fine
Offer needed by human body energy, and easily generate satiety, can be very good promote microelement absorption, cookies
It is originally a kind of food of high sugared, high grease, as the improvement of people's living standards, high-fat high oil food intake is excessive, and
The intake of dietary fiber is increasingly reduced, and edible cookies can make the disease incidence of " ciril disease " increasingly improve, existing song
It cannot be taken into account on the crisp brittleness and hardness of odd biscuit, the porosity of biscuit, it is bad to eat mouthfeel, satiety enhancing effect
Fruit is unobvious, is unfavorable for the health of people, and therefore, it is necessary for designing a kind of inulin cookies and preparation method thereof
's.
Summary of the invention
The purpose of the present invention is to provide a kind of inulin cookies and preparation method thereof, to solve in above-mentioned background technique
The problem of proposition.
To achieve the above object, the invention provides the following technical scheme: a kind of inulin cookies, including Self- raising flour,
Salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar, inulin and milk powder, by weight, the component proportion of above-mentioned raw materials
For 180~200 parts of Self- raising flour, 2~3 parts of salt, 50~60 parts of white sugar, 1, egg, 100~150 parts of butter, 1, yolk, bubble
Beat 3~5 parts of powder, 50~60 parts of Icing Sugar, 30~70 parts of inulin and 10~15 parts of milk powder.
A kind of preparation method of inulin cookies includes the following steps: step 1, chooses raw material；Step 2, raw material are pre-
Processing；Step 3 and face；Step 4, molding；Step 5, baking；Step 6, it is cooling；Step 7, packing and binding；
Wherein in above-mentioned step one, choose Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar,
The raw material of inulin and milk powder as processing inulin cookies, and according to 180~200 parts of Self- raising flour, 2~3 parts of salt, white sugar 50
~60 parts, 1, egg, 100~150 parts of butter, 1, yolk, 3~5 parts of baking powder, 50~60 parts of Icing Sugar, 30~70 parts of inulin
It is ready to 10~15 parts of parts by weight of milk powder；
Wherein in above-mentioned step two, Self- raising flour is poured into screening machine and is sieved, white sugar is crushed, uses egg-whisk
Egg is beaten into egg liquid, yolk is added by several times in the egg liquid broken up and is sufficiently stirred, is placed on spare on one side；
Wherein in above-mentioned step three, the butter that room temperature softens is put into egg-whisk and is stirred, stirring to butter
Whiten with it is fluffy, white sugar and egg liquid are then sequentially added into butter, continues to stir, until butter is completely fluffy, will be stirred
Material and Self- raising flour, salt, baking powder, Icing Sugar, inulin and milk powder investment blender in be stirred into dough；
Wherein in above-mentioned step four, the dough modulated is put into roller printing machine central roll and is printed as type, is fabricated to size one
It causes, the uniform cake embryo of thickness；
Wherein in above-mentioned step five, cake embryo after molding is put into oven, is heated using electrothermal tube, makes cake
Embryo is mature；
Wherein in above-mentioned step six, the biscuit after maturation is placed on natural cooling on cooling line；
Wherein in above-mentioned step seven, biscuit after cooling is packed with OPP and CPP complex pocket or the thin packaging bag of aluminium
Afterwards, then packed in cases is used.
According to the above technical scheme, in the step 2, the Self- raising flour mesh number through screening machine sieving is 100 mesh.
According to the above technical scheme, in the step 3, blender is horizontal mixer, and mixing time is 5~10min,
Mixing speed is 100~120rpm.
According to the above technical scheme, in the step 5, the temperature of oven is 210~250 DEG C, baking time is 6~
7min。
According to the above technical scheme, in the step 7, be packaged biscuit after the assay was approved must in 25 DEG C of room temperature hereinafter,
Relative humidity 60% is stored below.
According to the above technical scheme, in the step 6, biscuit naturally cools to moisture 3% hereinafter, biscuit temperature exists
30 DEG C or so.
Compared with prior art, crisp in guarantee by adding inulin the beneficial effects of the present invention are: when prepared by biscuit
Property under the premise of, improve the hardness of biscuit, improve the porosity of biscuit, ensure that mouthfeel when biscuit is edible, meanwhile, very
The energy of good offer needed by human body, effectively enhances satiety, in addition, promoting the new old generation of human body by addition inulin
It thanks, promotes the absorption of microelement, ensure that the health of people.
Detailed description of the invention
Fig. 1 is preparation method flow chart of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution:
Embodiment 1:
A kind of inulin cookies, including Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar, inulin
And milk powder, by weight, the component proportion of above-mentioned raw materials is, 180 parts of Self- raising flour, 2 parts of salt, 55 parts of white sugar, 1, egg,
110 parts of butter, 1, yolk, 4 parts of baking powder, 55 parts of Icing Sugar, 30 parts of inulin and 12 parts of milk powder.
A kind of preparation method of inulin cookies includes the following steps: step 1, chooses raw material；Step 2, raw material are pre-
Processing；Step 3 and face；Step 4, molding；Step 5, baking；Step 6, it is cooling；Step 7, packing and binding；
Wherein in above-mentioned step one, choose Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar,
The raw material of inulin and milk powder as processing inulin cookies, and according to 180 parts of Self- raising flour, 2 parts of salt, 55 parts of white sugar, egg 1
A, 110 parts of butter, 1, yolk, 4 parts of baking powder, 55 parts of Icing Sugar, 30 parts of inulin and 12 parts of milk powder of parts by weight are ready to；
Wherein in above-mentioned step two, Self- raising flour is poured into screening machine and is sieved, white sugar is crushed, uses egg-whisk
Egg is beaten into egg liquid, yolk is added by several times in the egg liquid broken up and is sufficiently stirred, is placed on spare on one side；
Wherein in above-mentioned step three, the butter that room temperature softens is put into egg-whisk and is stirred, stirring to butter
Whiten with it is fluffy, white sugar and egg liquid are then sequentially added into butter, continues to stir, until butter is completely fluffy, will be stirred
Material and Self- raising flour, salt, baking powder, Icing Sugar, inulin and milk powder investment blender in be stirred into dough；
Wherein in above-mentioned step four, the dough modulated is put into roller printing machine central roll and is printed as type, is fabricated to size one
It causes, the uniform cake embryo of thickness；
Wherein in above-mentioned step five, cake embryo after molding is put into oven, is heated using electrothermal tube, makes cake
Embryo is mature；
Wherein in above-mentioned step six, the biscuit after maturation is placed on natural cooling on cooling line；
Wherein in above-mentioned step seven, biscuit after cooling is packed with OPP and CPP complex pocket or the thin packaging bag of aluminium
Afterwards, then packed in cases is used.
According to the above technical scheme, in step 2, the Self- raising flour mesh number through screening machine sieving is 100 mesh.
According to the above technical scheme, in step 3, blender is horizontal mixer, and mixing time is 5~10min, stirring
Speed is 100~120rpm.
According to the above technical scheme, in step 5, the temperature of oven is 210~250 DEG C, and baking time is 6~7min.
According to the above technical scheme, in step 7, the biscuit being packaged after the assay was approved must be in 25 DEG C of room temperature hereinafter, opposite
Humidity 60% is stored below.
According to the above technical scheme, in step 6, biscuit naturally cools to moisture 3% hereinafter, biscuit temperature is at 30 DEG C
Left and right.
Embodiment 2:
A kind of inulin cookies, including Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar, inulin
And milk powder, by weight, the component proportion of above-mentioned raw materials is, 190 parts of Self- raising flour, 3 parts of salt, 58 parts of white sugar, 1, egg,
130 parts of butter, 1, yolk, 4 parts of baking powder, 58 parts of Icing Sugar, 50 parts of inulin and 13 parts of milk powder.
A kind of preparation method of inulin cookies includes the following steps: step 1, chooses raw material；Step 2, raw material are pre-
Processing；Step 3 and face；Step 4, molding；Step 5, baking；Step 6, it is cooling；Step 7, packing and binding；
Wherein in above-mentioned step one, choose Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar,
The raw material of inulin and milk powder as processing inulin cookies, and according to 190 parts of Self- raising flour, 3 parts of salt, 58 parts of white sugar, egg 1
A, 130 parts of butter, 1, yolk, 4 parts of baking powder, 58 parts of Icing Sugar, 50 parts of inulin and 13 parts of milk powder of parts by weight are ready to；
Wherein in above-mentioned step two, Self- raising flour is poured into screening machine and is sieved, white sugar is crushed, uses egg-whisk
Egg is beaten into egg liquid, yolk is added by several times in the egg liquid broken up and is sufficiently stirred, is placed on spare on one side；
Wherein in above-mentioned step three, the butter that room temperature softens is put into egg-whisk and is stirred, stirring to butter
Whiten with it is fluffy, white sugar and egg liquid are then sequentially added into butter, continues to stir, until butter is completely fluffy, will be stirred
Material and Self- raising flour, salt, baking powder, Icing Sugar, inulin and milk powder investment blender in be stirred into dough；
Wherein in above-mentioned step four, the dough modulated is put into roller printing machine central roll and is printed as type, is fabricated to size one
It causes, the uniform cake embryo of thickness；
Wherein in above-mentioned step five, cake embryo after molding is put into oven, is heated using electrothermal tube, makes cake
Embryo is mature；
Wherein in above-mentioned step six, the biscuit after maturation is placed on natural cooling on cooling line；
Wherein in above-mentioned step seven, biscuit after cooling is packed with OPP and CPP complex pocket or the thin packaging bag of aluminium
Afterwards, then packed in cases is used.
According to the above technical scheme, in step 2, the Self- raising flour mesh number through screening machine sieving is 100 mesh.
According to the above technical scheme, in step 3, blender is horizontal mixer, and mixing time is 5~10min, stirring
Speed is 100~120rpm.
According to the above technical scheme, in step 5, the temperature of oven is 210~250 DEG C, and baking time is 6~7min.
According to the above technical scheme, in step 7, the biscuit being packaged after the assay was approved must be in 25 DEG C of room temperature hereinafter, opposite
Humidity 60% is stored below.
According to the above technical scheme, in step 6, biscuit naturally cools to moisture 3% hereinafter, biscuit temperature is at 30 DEG C
Left and right.
Embodiment 3:
A kind of inulin cookies, including Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar, inulin
And milk powder, by weight, the component proportion of above-mentioned raw materials is, 200 parts of Self- raising flour, 3 parts of salt, 660 parts of white sugar, 1, egg,
150 parts of butter, 1, yolk, 5 parts of baking powder, 60 parts of Icing Sugar, 70 parts of inulin and 15 parts of milk powder.
A kind of preparation method of inulin cookies includes the following steps: step 1, chooses raw material；Step 2, raw material are pre-
Processing；Step 3 and face；Step 4, molding；Step 5, baking；Step 6, it is cooling；Step 7, packing and binding；
Wherein in above-mentioned step one, choose Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar,
The raw material of inulin and milk powder as processing inulin cookies, and according to 200 parts of Self- raising flour, 3 parts of salt, 660 parts of white sugar, egg
1,150 parts of butter, 1, yolk, 5 parts of baking powder, 60 parts of Icing Sugar, 70 parts of inulin and 15 parts of milk powder of parts by weight are ready to；
Wherein in above-mentioned step two, Self- raising flour is poured into screening machine and is sieved, white sugar is crushed, uses egg-whisk
Egg is beaten into egg liquid, yolk is added by several times in the egg liquid broken up and is sufficiently stirred, is placed on spare on one side；
Wherein in above-mentioned step three, the butter that room temperature softens is put into egg-whisk and is stirred, stirring to butter
Whiten with it is fluffy, white sugar and egg liquid are then sequentially added into butter, continues to stir, until butter is completely fluffy, will be stirred
Material and Self- raising flour, salt, baking powder, Icing Sugar, inulin and milk powder investment blender in be stirred into dough；
Wherein in above-mentioned step four, the dough modulated is put into roller printing machine central roll and is printed as type, is fabricated to size one
It causes, the uniform cake embryo of thickness；
Wherein in above-mentioned step five, cake embryo after molding is put into oven, is heated using electrothermal tube, makes cake
Embryo is mature；
Wherein in above-mentioned step six, the biscuit after maturation is placed on natural cooling on cooling line；
Wherein in above-mentioned step seven, biscuit after cooling is packed with OPP and CPP complex pocket or the thin packaging bag of aluminium
Afterwards, then packed in cases is used.
According to the above technical scheme, in step 2, the Self- raising flour mesh number through screening machine sieving is 100 mesh.
According to the above technical scheme, in step 3, blender is horizontal mixer, and mixing time is 5~10min, stirring
Speed is 100~120rpm.
According to the above technical scheme, in step 5, the temperature of oven is 210~250 DEG C, and baking time is 6~7min.
According to the above technical scheme, in step 7, the biscuit being packaged after the assay was approved must be in 25 DEG C of room temperature hereinafter, opposite
Humidity 60% is stored below.
According to the above technical scheme, in step 6, biscuit naturally cools to moisture 3% hereinafter, biscuit temperature is at 30 DEG C
Left and right.
Comparative example:
The common cookies bought and sold on the market.
Each embodiment property comparison is as follows:
Based on above-mentioned, it is an advantage of the current invention that when prepared by biscuit, by adding inulin, in the premise for guaranteeing crisp brittleness
Under, the hardness of biscuit is improved, the porosity of biscuit is improved, ensure that mouthfeel when biscuit is edible, meanwhile, it provides well
The energy of needed by human body, effectively enhances satiety, in addition, promoting the metabolism of human body by addition inulin, promotes micro-
The absorption of secondary element ensure that the health of people.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of inulin cookies, including Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar, inulin and
Milk powder, it is characterised in that: by weight, the component proportion of above-mentioned raw materials is, 180~200 parts of Self- raising flour, 2~3 parts of salt,
50~60 parts of white sugar, 1, egg, 100~150 parts of butter, 1, yolk, 3~5 parts of baking powder, 50~60 parts of Icing Sugar, inulin 30
~70 parts and 10~15 parts of milk powder.
2. a kind of preparation method of inulin cookies includes the following steps: step 1, raw material is chosen；Step 2, raw material are located in advance
Reason；Step 3 and face；Step 4, molding；Step 5, baking；Step 6, it is cooling；Step 7, packing and binding；Its feature exists
In:
Wherein in above-mentioned step one, Self- raising flour, salt, white sugar, egg, butter, yolk, baking powder, Icing Sugar, inulin are chosen
Raw material with milk powder as processing inulin cookies, and according to 180~200 parts of Self- raising flour, 2~3 parts of salt, white sugar 50~60
Part, 1, egg, 100~150 parts of butter, 1, yolk, 3~5 parts of baking powder, 50~60 parts of Icing Sugar, 30~70 parts of inulin and milk
The parts by weight that 10~15 parts of powder are ready to；
Wherein in above-mentioned step two, Self- raising flour is poured into screening machine and is sieved, white sugar is crushed, with egg-whisk by chicken
Egg is beaten into egg liquid, and yolk is added by several times in the egg liquid broken up and is sufficiently stirred, and is placed on spare on one side；
Wherein in above-mentioned step three, the butter that room temperature softens is put into egg-whisk and is stirred, stirring to butter is whitened
With it is fluffy, white sugar and egg liquid are then sequentially added into butter, continues to stir, until butter is completely fluffy, the object that will be stirred
Dough is stirred into material and Self- raising flour, salt, baking powder, Icing Sugar, inulin and milk powder investment blender；
Wherein in above-mentioned step four, the dough modulated is put into roller printing machine central roll and is printed as type, is fabricated in the same size, thick
Thin uniform cake embryo；
Wherein in above-mentioned step five, cake embryo after molding is put into oven, is heated using electrothermal tube, make cake embryo at
It is ripe；
Wherein in above-mentioned step six, the biscuit after maturation is placed on natural cooling on cooling line；
Wherein in above-mentioned step seven, after biscuit after cooling is packed with OPP and CPP complex pocket or the thin packaging bag of aluminium, then
Use packed in cases.
3. a kind of preparation method of inulin cookies according to claim 2, it is characterised in that: in the step 2,
Self- raising flour mesh number through screening machine sieving is 100 mesh.
4. a kind of preparation method of inulin cookies according to claim 2, it is characterised in that: in the step 3,
Blender is horizontal mixer, and mixing time is 5~10min, and mixing speed is 100~120rpm.
5. a kind of preparation method of inulin cookies according to claim 2, it is characterised in that: in the step 5,
The temperature of oven is 210~250 DEG C, and baking time is 6~7min.
6. a kind of preparation method of inulin cookies according to claim 2, it is characterised in that: in the step 7,
The biscuit being packaged after the assay was approved must be in 25 DEG C of room temperature hereinafter, relative humidity 60% is stored below.
7. a kind of preparation method of inulin cookies according to claim 2, it is characterised in that: in the step 6,
Biscuit naturally cools to moisture 3% hereinafter, biscuit temperature is at 30 DEG C or so.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910321137.XA CN109924240A (en) | 2019-04-19 | 2019-04-19 | A kind of inulin cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910321137.XA CN109924240A (en) | 2019-04-19 | 2019-04-19 | A kind of inulin cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109924240A true CN109924240A (en) | 2019-06-25 |
Family
ID=66990561
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910321137.XA Pending CN109924240A (en) | 2019-04-19 | 2019-04-19 | A kind of inulin cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109924240A (en) |
-
2019
- 2019-04-19 CN CN201910321137.XA patent/CN109924240A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8715762B2 (en) | Food composition | |
| CN105581249A (en) | Purple sweet potato and dried meat floss rice crusts and preparation method thereof | |
| CN102630958A (en) | Formula and processing technology of black pepper beef flavoring bag | |
| CN105166940A (en) | Vegetarian hamburger cake and processing method thereof | |
| CN109770331A (en) | Drift sand preserved egg yellow wraps up in sauce and its production method, application | |
| WO2022124988A1 (en) | Plant-based vegan simulated egg | |
| CN105918891A (en) | Preserved pork added with konjak and preparation method of preserved pork | |
| CN101283813A (en) | Instant complex type egg custard and its processing method | |
| CA2867106C (en) | Encased solid food and method for manufacturing the same | |
| CN110731527A (en) | Production method of konjak vegetarian tripe | |
| CN101940328A (en) | Proportion and making technology of barbecued pork | |
| CN101785561B (en) | Meat-bone ball and preparation method thereof | |
| KR20140069535A (en) | Fruit pork curtlet and preparing method of the same | |
| CN102845502A (en) | preparation method of pea polypeptide cake | |
| CN104604990A (en) | Production method of novel vanilla cookies | |
| CN102429232B (en) | Sweet potato, lotus seed and rice flour | |
| JP2020150892A (en) | Meat-like food product | |
| CN109924240A (en) | A kind of inulin cookies and preparation method thereof | |
| CN102366116A (en) | Wild honeysuckle flower chicken processing technology | |
| CN105595084A (en) | Super-concentrated beef-flavor hot pot bottom material and preparation method thereof | |
| CN104855461B (en) | A kind of preparation method for facilitating Piza | |
| CN104938570A (en) | Convenient fastfood pizza | |
| CN106551364A (en) | A kind of spicy acid bamboo shoot fish condiment and preparation method thereof | |
| CN1072004C (en) | Convenience food | |
| CN105919051A (en) | Sandwich potato noodles and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190625 |