CN110100861A - A kind of coconut kernel cookies and preparation method thereof - Google Patents
A kind of coconut kernel cookies and preparation method thereof Download PDFInfo
- Publication number
- CN110100861A CN110100861A CN201910240562.6A CN201910240562A CN110100861A CN 110100861 A CN110100861 A CN 110100861A CN 201910240562 A CN201910240562 A CN 201910240562A CN 110100861 A CN110100861 A CN 110100861A
- Authority
- CN
- China
- Prior art keywords
- cookies
- coconut
- kernel
- mixture
- coconut kernel
- 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.)
- Granted
Links
Classifications
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/008—Freeze-drying
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Abstract
The present invention provides a kind of coconut kernel cookies and preparation method thereof, the raw material group of the coconut kernel cookies becomes 1 part of flour, 0.2~0.45 part of margarine, 0.1~0.25 part of butter, 0.02~0.04 part of vegetable oil, coconut palm and starches 0.2~0.4 part, 0.04~0.06 part of shredded coconut stuffing, 0.05~0.07 part of egg pulp, 0.001~0.003 part of sodium bicarbonate, 0.003~0.005 part of ammonium hydrogen carbonate, 0.02~0.05 part of wheaten starch, 0.2~0.4 part of white granulated sugar, 0.3~0.5 part of kernel, 0.05~0.12 part of plant composition, 0.08~0.2 part of milk powder；Above-mentioned raw materials through ingredient and face, extruding, freezing, excision forming, baking, frozen cooling and coconut kernel cookies finished product.Coconut kernel cookies crispy in taste made from scheme through the invention, coconut and nutty are strong, it is easy to digest to eat.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of coconut kernel cookies and preparation method thereof.
Background technique
Cookies usually by low-gluten wheat flour, butter, egg, white granulated sugar be primary raw material, additionally incorporate raising agent and
Other auxiliary materials are mixed and made into dough, are then formed by the modes such as squeezing, cutting, then baking manufactured shortbread type biscuit.It is bent
Surprise is liked because of its crispy in taste, aromatic flavour by people.
In recent years, coconut taste product is increasingly liked by consumer, and coconut taste product also emerges one after another, still, existing
For some coconut taste cookies because formula and manufacture craft are held bad, it is bad molding effect often occur, and baking is uneven and overfocus
Or excessively white, the problems such as product special flavour is not strong enough, mouthfeel is bad, and product qualified rate is low, meanwhile, modern's dietary structure is complicated,
Be easy to appear the symptoms such as indigestion, it is therefore desirable to provide a kind of finished product it is in good taste, it is with rich flavor, eat it is easy to digest, production close
The high coconut taste cookies and preparation method thereof of lattice rate, to meet the market demand.
Summary of the invention
The first object of the present invention be to provide a kind of crispy in taste, it is with rich flavor, eat easy to digest, nutrient health coconut
Kernel cookies.
The second object of the present invention is to provide the preparation method of the coconut kernel cookies, the preparation method simple process, system
The product qualified rate obtained is high.
For this purpose, technical solution provided by the invention are as follows:
A kind of coconut kernel cookies, comprise the following components in parts by weight: 1 part of flour, 0.2~0.45 part of margarine, butter 0.1
~0.25 part, 0.02~0.04 part of vegetable oil, coconut palm slurry 0.2~0.4 part, 0.04~0.06 part of shredded coconut stuffing, egg pulp 0.05~0.07
Part, 0.001~0.003 part of sodium bicarbonate, 0.003~0.005 part of ammonium hydrogen carbonate, 0.02~0.05 part of wheaten starch, white granulated sugar 0.2
~0.4 part, 0.3~0.5 part of kernel, 0.05~0.12 part of plant composition, 0.08~0.2 part of milk powder.
Preferably, the plant composition includes following components: 0.02~0.05 part of bitter citrus immature flower, dry reed root 0.02~
0.04, purple perilla seed 0.01~0.03；The preparation step of the plant composition includes: (1) ultrasonic wave extraction: being weighed by weight
Bitter citrus immature flower, dry reed root, purple perilla seed, and 200 mesh are ground into, the pure water that 8 times of adding raw materials weight sets ultrasonic frequency
50kHz keeps extracting 55 DEG C of pot constant temperature, extracts centrifugal filtration after 50min, obtain plant extraction liquid；(2) it is concentrated and dried: will be above-mentioned
Plant extraction liquid is concentrated under reduced pressure into 1.36~1.38(38 DEG C of specific gravity) it is freeze-dried into powder, i.e. plant composition afterwards.
Preferably, the vegetable oil is following one of which: palm oil, soybean oil, peanut oil, olive oil, corn oil, dish
Seed oil.
Preferably, the kernel is following one of which: Ba Danmu, shelled peanut, almond, walnut kernel, pumpkin seeds benevolence, green
Fruit, American pistachios.
The production method that second technical solution of the invention is to provide the coconut kernel cookies, comprising the following steps:
1), ingredient: respective components are weighed in parts by weight；
2) and face: each component being uniformly mixed, dismisses to form coconut kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: the strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 15~25 minutes in the first cryogenic freezing tunnel, the temperature in first cryogenic freezing tunnel is 1~5 DEG C；
5), excision forming: the strip coconut kernel cookies are after the freezing of first cryogenic freezing tunnel directly by transmitting
Band is transported to cutting bed, and the strip coconut kernel cookies are cut into sheet coconut fruit benevolence cookies with ultrasonic knife；
6), toast: the sheet coconut kernel cookies are directly transported to be toasted into oven, the sheet coconut kernel cookies
Runing time in the oven is 11~14 minutes；
7), frozen cooling: the sheet coconut kernel cookies enter the second cryogenic freezing tunnel after the oven, second
It is run 17~28 minutes in cryogenic freezing tunnel, the temperature in second cryogenic freezing tunnel is 3~9 DEG C.
Further, 1), by white granulated sugar, grease described and face is the following steps are included: mixing and dismissing to obtain the first mixing
Object；2) coconut palm slurry, is added in the first mixture of Xiang Suoshu, mixing dismisses to obtain the second mixture；3), the second mixture of Xiang Suoshu
Middle addition egg pulp, mixing dismiss to obtain third mixture；4) sodium bicarbonate, ammonium hydrogen carbonate, are added in Xiang Suoshu third mixture,
Mixing dismisses to obtain the 4th mixture；5) flour, wheaten starch, plant composition, coconut palm, are added in the 4th mixture of Xiang Suoshu
Rong, milk powder, kernel are uniformly mixed and obtain the coconut kernel cookies dough.
Further, the oven length is 9.1 meters, and oven includes following three sections: one areas, 2nd area, 3rd area；The temperature in one area
Degree is 164 DEG C~168 DEG C；The temperature in 2nd area is 171 DEG C~176 DEG C；The temperature in 3rd area is 153 DEG C~159 DEG C；Wherein, an area,
2nd area, 3rd area length ratio be 3:4:6.
Further, the sheet coconut kernel cookies being cut into ultrasonic knife, with a thickness of 7.5mm~8.5mm.
The moisture content of obtained coconut kernel cookies is 1.6%~2.2% according to the above method.
Compared with prior art, the invention has the benefit that
The present invention uses coconut palm slurry, the important source material of shredded coconut stuffing, bitter citrus immature flower, dry reed root, purple perilla seed, kernel as cookies, in conjunction with the modern times
Coconut kernel cookies are made in foods processing technique, and the more common cookies of mouthfeel are more crisp, mouthfeel is richer, flavor is more rich.Together
When, coconut palm slurry, shredded coconut stuffing and kernel are rich in the microelement and protein of a large amount of needed by human body, with bitter citrus immature flower, dry reed root, purple perilla seed group
Conjunction has effects that food digesting stomach fortifying, invigorating the spleen, eats more nutrient health.
The present invention devises completely new production and processing technology to promote the taste and flavors of coconut kernel cookies.Pass through
Freezing processing before specific and face mode and excision forming, is optimal the institutional framework of dough, improves excision forming rate, excellent
Change the morphosis and crispy in taste degree of cookies finished product；It is toasted by using three kinds of different temperature, it is ensured that finished product is mature
Degree is uniform, without overfocus or excessively white, and the flavor of coconut and kernel is showed completely；Low temperature cold is added in finished product cooling stage
Freeze tunnel to cool down, it is ensured that the flavor of product can be best is retained in cookie body.
Specific embodiment
Below with reference to specific implementation, claim of the invention is described in further detail.
Raw material employed in technical solution provided by the invention, unless otherwise specified, by conventional means preparation or
It is bought by commercial channel.
Embodiment 1
A kind of coconut kernel cookies, raw material are as follows: 1 part of flour, 0.2 part of margarine, 0.1 part of butter, 0.02 part of palm oil, coconut palm slurry
0.4 part, it is 0.04 part of shredded coconut stuffing, 0.05 part of egg pulp, 0.003 part of sodium bicarbonate, 0.003 part of ammonium hydrogen carbonate, 0.02 part of wheaten starch, white
0.35 part of granulated sugar, 0.4 part of Ba Danmu, 0.07 part of plant composition, 0.1 part of milk powder.
Plant composition are as follows: weight ratio is bitter citrus immature flower, the dry reed root, purple perilla seed of 3:3:2；The preparation step of plant composition
Include: (1) ultrasonic wave extraction: weighing bitter citrus immature flower, dry reed root, purple perilla seed by weight, and be ground into 200 mesh, adding raw materials weight
The pure water of 8 times of amount sets ultrasonic frequency 50kHz, keeps extracting 55 DEG C of pot constant temperature, extracts centrifugal filtration after 50min, must plant
Object extracting solution；(2) it is concentrated and dried: above-mentioned plant extraction liquid is concentrated under reduced pressure into 1.36(38 DEG C of specific gravity) it is freeze-dried into powder afterwards,
That is plant composition.
The production method of the coconut kernel cookies is following steps:
1), ingredient: corresponding raw material is weighed by above-mentioned parts by weight；
2) and face: first white granulated sugar, margarine, butter, palm oil being mixed and dismiss to obtain the first mixture；Then to first
Coconut palm slurry is added in mixture, mixing dismisses to obtain the second mixture；Egg pulp is added into the second mixture again, mixing is dismissed
To third mixture；Then sodium bicarbonate, ammonium hydrogen carbonate are added into third mixture, mixing dismisses to obtain the 4th mixture；Most
Flour, wheaten starch, plant composition, shredded coconut stuffing, milk powder, Ba Danmu are added in backward 4th mixture, is uniformly mixed and obtains coconut palm
Sub- kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: above-mentioned strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 17 minutes in the first cryogenic freezing tunnel that temperature is 2 DEG C；
5), excision forming: above-mentioned strip coconut kernel cookies are directly defeated by conveyer belt after the freezing of the first cryogenic freezing tunnel
It is sent to cutting bed, strip coconut kernel cookies are cut into the sheet coconut kernel cookies with a thickness of 7.9mm with ultrasonic knife；
6), toast: it is that 9.1 meters of long ovens are toasted that above-mentioned sheet coconut fruit benevolence cookies, which are directly transported into length, oven
It is divided into length than three areas for 3:4:6, the temperature in an area is 164 DEG C, the temperature in 2nd area is 171 DEG C, the temperature in 3rd area is 153
DEG C, runing time of the sheet coconut kernel cookies in oven is 12 minutes；
7), frozen cooling: above-mentioned sheet coconut fruit benevolence cookies enter the second cryogenic freezing tunnel that temperature is 5 DEG C after oven
Road is run 20 minutes in the second cryogenic freezing tunnel.
Coconut kernel cookies moisture content obtained is 2.2%.
Embodiment 2
A kind of coconut kernel cookies, raw material are as follows: 1 part of flour, 0.45 part of margarine, 0.25 part of butter, 0.04 part of peanut oil, coconut palm
Starch 0.25 part, 0.06 part of shredded coconut stuffing, 0.06 part of egg pulp, 0.002 part of sodium bicarbonate, 0.005 part of ammonium hydrogen carbonate, wheaten starch 0.05
Part, 0.4 part of white granulated sugar, 0.3 part of shelled peanut, 0.05 part of plant composition, 0.2 part of milk powder.
Plant composition are as follows: weight ratio is bitter citrus immature flower, the dry reed root, purple perilla seed of 5:4:3；The preparation step of plant composition
Include: (1) ultrasonic wave extraction: weighing bitter citrus immature flower, dry reed root, purple perilla seed by weight, and be ground into 200 mesh, adding raw materials weight
The pure water of 8 times of amount sets ultrasonic frequency 50kHz, keeps extracting 55 DEG C of pot constant temperature, extracts centrifugal filtration after 50min, must plant
Object extracting solution；(2) it is concentrated and dried: above-mentioned plant extraction liquid is concentrated under reduced pressure into 1.38(38 DEG C of specific gravity) it is freeze-dried into powder afterwards,
That is plant composition.
The production method of the coconut kernel cookies is following steps:
1), ingredient: corresponding raw material is weighed by above-mentioned parts by weight；
2) and face: first white granulated sugar, margarine, butter, peanut oil being mixed and dismisses to obtain the first mixture；Then to first
Coconut palm slurry is added in mixture, mixing dismisses to obtain the second mixture；Egg pulp is added into the second mixture again, mixing is dismissed
To third mixture；Then sodium bicarbonate, ammonium hydrogen carbonate are added into third mixture, mixing dismisses to obtain the 4th mixture；Most
Flour, wheaten starch, plant composition, shredded coconut stuffing, milk powder, shelled peanut are added in backward 4th mixture, is uniformly mixed and obtains coconut palm
Sub- kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: above-mentioned strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 21 minutes in the first cryogenic freezing tunnel that temperature is 4 DEG C；
5), excision forming: above-mentioned strip coconut kernel cookies are directly defeated by conveyer belt after the freezing of the first cryogenic freezing tunnel
It is sent to cutting bed, strip coconut kernel cookies are cut into the sheet coconut kernel cookies with a thickness of 7.5mm with ultrasonic knife；
6), toast: it is that 9.1 meters of long ovens are toasted that above-mentioned sheet coconut fruit benevolence cookies, which are directly transported into length, oven
It is divided into length than three areas for 3:4:6, the temperature in an area is 168 DEG C, the temperature in 2nd area is 176 DEG C, the temperature in 3rd area is 159
DEG C, runing time of the sheet coconut kernel cookies in oven is 13 minutes；
7), frozen cooling: above-mentioned sheet coconut fruit benevolence cookies enter the second cryogenic freezing tunnel that temperature is 8 DEG C after oven
Road is run 25 minutes in the second cryogenic freezing tunnel.
Coconut kernel cookies moisture content obtained is 1.6%.
Embodiment 3
A kind of coconut kernel cookies, raw material are as follows: 1 part of flour, 0.3 part of margarine, 0.2 part of butter, 0.03 part of soybean oil, coconut palm slurry
0.2 part, it is 0.05 part of shredded coconut stuffing, 0.07 part of egg pulp, 0.001 part of sodium bicarbonate, 0.004 part of ammonium hydrogen carbonate, 0.03 part of wheaten starch, white
0.2 part of granulated sugar, 0.5 part of almond, 0.12 part of plant composition, 0.08 part of milk powder.
Plant composition are as follows: weight ratio is bitter citrus immature flower, the dry reed root, purple perilla seed of 4:5:3；The preparation step of plant composition
Include: (1) ultrasonic wave extraction: weighing bitter citrus immature flower, dry reed root, purple perilla seed by weight, and be ground into 200 mesh, adding raw materials weight
The pure water of 8 times of amount sets ultrasonic frequency 50kHz, keeps extracting 55 DEG C of pot constant temperature, extracts centrifugal filtration after 50min, must plant
Object extracting solution；(2) it is concentrated and dried: above-mentioned plant extraction liquid is concentrated under reduced pressure into 1.37(38 DEG C of specific gravity) it is freeze-dried into powder afterwards,
That is plant composition.
The production method of the coconut kernel cookies is following steps:
1), ingredient: corresponding raw material is weighed by above-mentioned parts by weight；
2) and face: first white granulated sugar, margarine, butter, soybean oil being mixed and dismiss to obtain the first mixture；Then to first
Coconut palm slurry is added in mixture, mixing dismisses to obtain the second mixture；Egg pulp is added into the second mixture again, mixing is dismissed
To third mixture；Then sodium bicarbonate, ammonium hydrogen carbonate are added into third mixture, mixing dismisses to obtain the 4th mixture；Most
Flour, wheaten starch, plant composition, shredded coconut stuffing, milk powder, almond are added in backward 4th mixture, is uniformly mixed and obtains coconut
Kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: above-mentioned strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 19 minutes in the first cryogenic freezing tunnel that temperature is 3 DEG C；
5), excision forming: above-mentioned strip coconut kernel cookies are directly defeated by conveyer belt after the freezing of the first cryogenic freezing tunnel
It is sent to cutting bed, strip coconut kernel cookies are cut into the sheet coconut kernel cookies with a thickness of 8mm with ultrasonic knife；
6), toast: it is that 9.1 meters of long ovens are toasted that above-mentioned sheet coconut fruit benevolence cookies, which are directly transported into length, oven
It is divided into length than three areas for 3:4:6, the temperature in an area is 165 DEG C, the temperature in 2nd area is 173 DEG C, the temperature in 3rd area is 154
DEG C, runing time of the sheet coconut kernel cookies in oven is 12 minutes；
7), frozen cooling: above-mentioned sheet coconut fruit benevolence cookies enter the second cryogenic freezing tunnel that temperature is 7 DEG C after oven
Road is run 23 minutes in the second cryogenic freezing tunnel.
Coconut kernel cookies moisture content obtained is 2.1%.
Embodiment 4
A kind of coconut kernel cookies, raw material are as follows: 1 part of flour, 0.4 part of margarine, 0.1 part of butter, 0.02 part of corn oil, coconut palm slurry
0.3 part, it is 0.05 part of shredded coconut stuffing, 0.06 part of egg pulp, 0.002 part of sodium bicarbonate, 0.004 part of ammonium hydrogen carbonate, 0.04 part of wheaten starch, white
0.25 part of granulated sugar, 0.4 part of walnut kernel, 0.1 part of plant composition, 0.15 part of milk powder.
Plant composition are as follows: weight ratio is bitter citrus immature flower, the dry reed root, purple perilla seed of 4:5:2；The preparation step of plant composition
Include: (1) ultrasonic wave extraction: weighing bitter citrus immature flower, dry reed root, purple perilla seed by weight, and be ground into 200 mesh, adding raw materials weight
The pure water of 8 times of amount sets ultrasonic frequency 50kHz, keeps extracting 55 DEG C of pot constant temperature, extracts centrifugal filtration after 50min, must plant
Object extracting solution；(2) it is concentrated and dried: above-mentioned plant extraction liquid is concentrated under reduced pressure into 1.36(38 DEG C of specific gravity) it is freeze-dried into powder afterwards,
That is plant composition.
The production method of the coconut kernel cookies is following steps:
1), ingredient: corresponding raw material is weighed by above-mentioned parts by weight；
2) and face: first white granulated sugar, margarine, butter, corn oil being mixed and dismisses to obtain the first mixture；Then to first
Coconut palm slurry is added in mixture, mixing dismisses to obtain the second mixture；Egg pulp is added into the second mixture again, mixing is dismissed
To third mixture；Then sodium bicarbonate, ammonium hydrogen carbonate are added into third mixture, mixing dismisses to obtain the 4th mixture；Most
Flour, wheaten starch, plant composition, shredded coconut stuffing, milk powder, walnut kernel are added in backward 4th mixture, is uniformly mixed and obtains coconut palm
Sub- kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: above-mentioned strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 15 minutes in the first cryogenic freezing tunnel that temperature is 1 DEG C；
5), excision forming: above-mentioned strip coconut kernel cookies are directly defeated by conveyer belt after the freezing of the first cryogenic freezing tunnel
It is sent to cutting bed, strip coconut kernel cookies are cut into the sheet coconut kernel cookies with a thickness of 8.2mm with ultrasonic knife；
6), toast: it is that 9.1 meters of long ovens are toasted that above-mentioned sheet coconut fruit benevolence cookies, which are directly transported into length, oven
It is divided into length than three areas for 3:4:6, the temperature in an area is 168 DEG C, the temperature in 2nd area is 175 DEG C, the temperature in 3rd area is 156
DEG C, runing time of the sheet coconut kernel cookies in oven is 11 minutes；
7), frozen cooling: above-mentioned sheet coconut fruit benevolence cookies enter the second cryogenic freezing tunnel that temperature is 3 DEG C after oven
Road is run 17 minutes in the second cryogenic freezing tunnel.
Coconut kernel cookies moisture content obtained is 2%.
Embodiment 5
A kind of coconut kernel cookies, raw material are as follows: 1 part of flour, 0.35 part of margarine, 0.15 part of butter, 0.03 part of rapeseed oil, coconut palm
Slurry 0.3 part, 0.05 part of shredded coconut stuffing, 0.06 part of egg pulp, 0.002 part of sodium bicarbonate, 0.003 part of ammonium hydrogen carbonate, 0.03 part of wheaten starch,
0.3 part of white granulated sugar, 0.35 part of pumpkin seeds benevolence, 0.08 part of plant composition, 0.1 part of milk powder.
Plant composition are as follows: weight ratio is bitter citrus immature flower, the dry reed root, purple perilla seed of 3:4:2；The preparation step of plant composition
Include: (1) ultrasonic wave extraction: weighing bitter citrus immature flower, dry reed root, purple perilla seed by weight, and be ground into 200 mesh, adding raw materials weight
The pure water of 8 times of amount sets ultrasonic frequency 50kHz, keeps extracting 55 DEG C of pot constant temperature, extracts centrifugal filtration after 50min, must plant
Object extracting solution；(2) it is concentrated and dried: above-mentioned plant extraction liquid is concentrated under reduced pressure into 1.37(38 DEG C of specific gravity) it is freeze-dried into powder afterwards,
That is plant composition.
The production method of the coconut kernel cookies is following steps:
1), ingredient: corresponding raw material is weighed by above-mentioned parts by weight；
2) and face: first white granulated sugar, margarine, butter, rapeseed oil being mixed and dismiss to obtain the first mixture；Then to first
Coconut palm slurry is added in mixture, mixing dismisses to obtain the second mixture；Egg pulp is added into the second mixture again, mixing is dismissed
To third mixture；Then sodium bicarbonate, ammonium hydrogen carbonate are added into third mixture, mixing dismisses to obtain the 4th mixture；Most
Flour, wheaten starch, plant composition, shredded coconut stuffing, milk powder, pumpkin seeds benevolence are added in backward 4th mixture, is uniformly mixed and obtains
Coconut kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: above-mentioned strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 25 minutes in the first cryogenic freezing tunnel that temperature is 5 DEG C；
5), excision forming: above-mentioned strip coconut kernel cookies are directly defeated by conveyer belt after the freezing of the first cryogenic freezing tunnel
It is sent to cutting bed, strip coconut kernel cookies are cut into the sheet coconut kernel cookies with a thickness of 8.5mm with ultrasonic knife；
6), toast: it is that 9.1 meters of long ovens are toasted that above-mentioned sheet coconut fruit benevolence cookies, which are directly transported into length, oven
It is divided into length than three areas for 3:4:6, the temperature in an area is 164 DEG C, the temperature in 2nd area is 175 DEG C, the temperature in 3rd area is 153
DEG C, runing time of the sheet coconut kernel cookies in oven is 14 minutes；
7), frozen cooling: above-mentioned sheet coconut fruit benevolence cookies enter the second cryogenic freezing tunnel that temperature is 9 DEG C after oven
Road is run 28 minutes in the second cryogenic freezing tunnel.
Coconut kernel cookies moisture content obtained is 1.8%.
Comparative example 1
A kind of coconut kernel cookies, compared to embodiment 1, freezing step before changing formulation content and face method, eliminating cutting
Suddenly.
Raw material are as follows: 1 part of flour, 0.2 part of margarine, 0.1 part of butter, 0.02 part of palm oil, coconut palm starch 0.8 part, shredded coconut stuffing 0.3
Part, 0.05 part of egg pulp, 0.003 part of sodium bicarbonate, 0.003 part of ammonium hydrogen carbonate, 0.02 part of wheaten starch, white granulated sugar 0.35 part, bar
0.05 part, 0.1 part of milk powder of denier wood.
The production method of the coconut kernel cookies is following steps:
1), ingredient: corresponding raw material is weighed by above-mentioned parts by weight；
2) and face: white granulated sugar, margarine, butter, palm oil, coconut palm slurry, egg pulp, sodium bicarbonate, ammonium hydrogen carbonate are mixed and beaten
Hair；Flour, wheaten starch, shredded coconut stuffing, milk powder, Ba Danmu are added, is uniformly mixed and obtains coconut kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4), excision forming: above-mentioned strip coconut kernel cookies are transported to cutting bed by conveyer belt, with ultrasonic knife by strip coconut
The sheet coconut kernel cookies that kernel cookies are cut into a thickness of 7.9mm；
5), toast: it is that 9.1 meters of long ovens are toasted that above-mentioned sheet coconut fruit benevolence cookies, which are directly transported into length, oven
It is divided into length than three areas for 3:4:6, the temperature in an area is 164 DEG C, the temperature in 2nd area is 171 DEG C, the temperature in 3rd area is 153
DEG C, runing time of the sheet coconut kernel cookies in oven is 12 minutes；
6), frozen cooling: above-mentioned sheet coconut fruit benevolence cookies enter the second cryogenic freezing tunnel that temperature is 5 DEG C after oven
Road is run 20 minutes in the second cryogenic freezing tunnel.
Comparative example 2
A kind of coconut kernel cookies change baking process and finished product cooling means compared to embodiment 1.
Raw material are as follows: 1 part of flour, 0.2 part of margarine, 0.1 part of butter, 0.02 part of palm oil, coconut palm starch 0.4 part, shredded coconut stuffing
0.04 part, 0.05 part of egg pulp, 0.003 part of sodium bicarbonate, 0.003 part of ammonium hydrogen carbonate, 0.02 part of wheaten starch, white granulated sugar 0.35
Part, 0.4 part of Ba Danmu, 0.07 part of plant extract, 0.1 part of milk powder；
Plant composition are as follows: weight ratio is bitter citrus immature flower, the dry reed root, purple perilla seed of 3:3:2；The preparation step packet of plant composition
Include: (1) ultrasonic wave extraction: weighing bitter citrus immature flower, dry reed root, purple perilla seed by weight, and be ground into 200 mesh, adding raw materials weight 8
Pure water again sets ultrasonic frequency 50kHz, keeps extracting 55 DEG C of pot constant temperature, extracts centrifugal filtration after 50min, obtain plant
Extracting solution；(2) it is concentrated and dried: above-mentioned plant extraction liquid is concentrated under reduced pressure into 1.36(38 DEG C of specific gravity) be freeze-dried into powder afterwards, i.e.,
Plant composition.
The production method of the coconut kernel cookies is following steps:
1), ingredient: corresponding raw material is weighed by above-mentioned parts by weight；
2) and face: first white granulated sugar, margarine, butter, palm oil being mixed and dismiss to obtain the first mixture；Then to first
Coconut palm slurry is added in mixture, mixing dismisses to obtain the second mixture；Egg pulp is added into the second mixture again, mixing is dismissed
To third mixture；Then sodium bicarbonate, ammonium hydrogen carbonate are added into third mixture, mixing dismisses to obtain the 4th mixture；Most
Flour, wheaten starch, plant composition, shredded coconut stuffing, milk powder, Ba Danmu are added in backward 4th mixture, is uniformly mixed and obtains coconut palm
Sub- kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: above-mentioned strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 17 minutes in the first cryogenic freezing tunnel that temperature is 2 DEG C；
5), excision forming: above-mentioned strip coconut kernel cookies are directly defeated by conveyer belt after the freezing of the first cryogenic freezing tunnel
It is sent to cutting bed, strip coconut kernel cookies are cut into the sheet coconut kernel cookies with a thickness of 7.9mm with ultrasonic knife；
6), toast: above-mentioned sheet coconut fruit benevolence cookies carry out baking 12 minutes in the oven that temperature is 157 DEG C；
7), cool down: natural cooling cooling.
Sensory evaluation
Referring to the requirement in GB 7100-2015 " national food safety standard biscuit ", and combine unique wind of coconut kernel cookies
Taste formulates sensory evaluation scores table.140 people of subject, is equally divided into 7 groups, and every group of 20 people foretaste embodiment 1 to 5, comparative example 1 respectively
To 2 sample.Subject received sensory evaluation correlation training, met the personnel of sensory evaluation requirement.Sensory evaluation criteria
And detailed rules and regulations are shown in Table 1.
1 coconut kernel cookies sensory evaluation criteria of table
2 coconut kernel cookies Analyses Methods for Sensory Evaluation Results of table
As shown in Table 2, the coconut kernel cookies shape of the embodiment of the present invention 1 to 5 is complete, and thin and thick is uniform, does not shrink, indeformable,
Kernel is evenly distributed, uniform color, is in brown color or golden yellow, mouthfeel is crisp, does not stick to one's teeth, and has strong coconut taste and kernel
Taste, it is agreeably sweet.The forms of the coconut kernel cookies of comparative example 1 and comparative example 2, mouthfeel, color and institutional framework are all poor.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (9)
1. a kind of coconut kernel cookies, which is characterized in that comprise the following components in parts by weight: 1 part of flour, margarine 0.2~
0.45 part, 0.1~0.25 part of butter, 0.02~0.04 part of vegetable oil, coconut palm starch 0.2~0.4 part, it is 0.04~0.06 part of shredded coconut stuffing, complete
0.05~0.07 part of egg liquid, 0.001~0.003 part of sodium bicarbonate, 0.003~0.005 part of ammonium hydrogen carbonate, wheaten starch 0.02~
0.05 part, 0.2~0.4 part of white granulated sugar, 0.3~0.5 part of kernel, 0.05~0.12 part of plant composition, milk powder 0.08~0.2
Part.
2. coconut kernel cookies according to claim 1, which is characterized in that the plant composition includes following components:
Bitter citrus immature flower, dry reed root, purple perilla seed, bitter citrus immature flower, dry reed root, purple perilla seed weight ratio be (3~5): (3~5): (2~3)；It is described
The preparation step of plant composition includes:
(1) ultrasonic wave extraction: weighing bitter citrus immature flower, dry reed root, purple perilla seed by weight, and be ground into 200 mesh, adding raw materials weight
8 times of pure water, setting ultrasonic frequency are 50kHz, keep extracting 55 DEG C of pot constant temperature, extract centrifugal filtration after 50min, must plant
Object extracting solution；
(2) it is concentrated and dried: above-mentioned plant extraction liquid is concentrated under reduced pressure into 1.36~1.38(38 DEG C of specific gravity) it is freeze-dried into powder afterwards,
That is plant composition.
3. coconut kernel cookies according to claim 1, which is characterized in that the kernel is following one of which: Ba Dan
Wood, shelled peanut, almond, walnut kernel, pumpkin seeds benevolence, green fruit, American pistachios.
4. according to claim 1 to the preparation method of coconut kernel cookies described in 3, which comprises the following steps:
1), ingredient: respective components are weighed in parts by weight；
2) and face: each component being uniformly mixed, dismisses to form coconut kernel cookies dough；
3) it, squeezes: the coconut kernel cookies dough is squeezed into coconut fruit benevolence cookies into strips by molding machine；
4) it, freezes: the strip coconut kernel cookies directly being delivered into the first cryogenic freezing tunnel in production line,
It is run 15~25 minutes in the first cryogenic freezing tunnel, the temperature in first cryogenic freezing tunnel is 1~5 DEG C；
5), excision forming: the strip coconut kernel cookies are delivered directly to after the freezing of first cryogenic freezing tunnel
The strip coconut kernel cookies are cut into sheet coconut fruit benevolence cookies with ultrasonic knife by cutting bed；
6), toast: the sheet coconut kernel cookies are directly transported to be toasted into oven, the sheet coconut kernel cookies
Runing time in the oven is 11~14 minutes；
7), frozen cooling: the sheet coconut kernel cookies enter the second cryogenic freezing tunnel after the oven, second
It is run 17~28 minutes in cryogenic freezing tunnel, the temperature in second cryogenic freezing tunnel is 3~9 DEG C.
5. the preparation method of coconut kernel cookies according to claim 4, which is characterized in that described and face includes following step
It is rapid:
1), white granulated sugar, margarine, butter, vegetable oil are mixed and dismiss to obtain the first mixture；
2) coconut palm slurry, is added in the first mixture of Xiang Suoshu, mixing dismisses to obtain the second mixture；
3) egg pulp, is added in the second mixture of Xiang Suoshu, mixing dismisses to obtain third mixture；
4) sodium bicarbonate, ammonium hydrogen carbonate, are added in Xiang Suoshu third mixture, mixing dismisses to obtain the 4th mixture；
5) flour, wheaten starch, plant composition, shredded coconut stuffing, milk powder, kernel, are added in the 4th mixture of Xiang Suoshu, is uniformly mixed
Obtain the coconut kernel cookies dough.
6. the preparation method of coconut kernel cookies according to claim 5, which is characterized in that the oven length is 9.1
Rice, the oven includes following three sections: one areas, 2nd area, 3rd area；
The temperature in one area is 164 DEG C~168 DEG C；
The temperature in 2nd area is 171 DEG C~176 DEG C；
The temperature in 3rd area is 153 DEG C~159 DEG C.
7. the preparation method of coconut cookies according to claim 6, which is characterized in that an area, 2nd area, 3rd area length
Degree is than being 3:4:6.
8. the preparation method of coconut kernel cookies according to claim 4, which is characterized in that the sheet coconut kernel is bent
It is odd with a thickness of 7.5mm~8.5mm.
9. the coconut kernel cookies being prepared according to any one of claim 4~8 the method, which is characterized in that described
The moisture content of coconut kernel cookies is 1.6%~2.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910240562.6A CN110100861B (en) | 2019-03-28 | 2019-03-28 | Coconut nut cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910240562.6A CN110100861B (en) | 2019-03-28 | 2019-03-28 | Coconut nut cookies and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110100861A true CN110100861A (en) | 2019-08-09 |
| CN110100861B CN110100861B (en) | 2021-10-29 |
Family
ID=67484716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910240562.6A Active CN110100861B (en) | 2019-03-28 | 2019-03-28 | Coconut nut cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110100861B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461436A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Chocolate and nut biscuit with function of soothing liver-qi stagnation and production method thereof |
| CN105815406A (en) * | 2016-05-13 | 2016-08-03 | 李建贤 | Making method of shredded coconut stuffing cookies |
| CN106035547A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Perilla frutescens seed-walnut crisp cakes and preparation method thereof |
| CN106070423A (en) * | 2016-08-29 | 2016-11-09 | 广东石油化工学院 | A kind of freezing shortbread type biscuit dough and preparation method thereof |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
-
2019
- 2019-03-28 CN CN201910240562.6A patent/CN110100861B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461436A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Chocolate and nut biscuit with function of soothing liver-qi stagnation and production method thereof |
| CN105815406A (en) * | 2016-05-13 | 2016-08-03 | 李建贤 | Making method of shredded coconut stuffing cookies |
| CN106035547A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Perilla frutescens seed-walnut crisp cakes and preparation method thereof |
| CN106070423A (en) * | 2016-08-29 | 2016-11-09 | 广东石油化工学院 | A kind of freezing shortbread type biscuit dough and preparation method thereof |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110100861B (en) | 2021-10-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2017162137A1 (en) | Bread dough made of vegetables, fruits, flour, eggs or milk, and method for making same | |
| CN101803666B (en) | Dried fruit sesame pancakes and making method thereof | |
| KR102218013B1 (en) | Sweet potato donut using natural fermented cultivar and manufacturing method thereof | |
| CN104222236A (en) | Jack fruit crispy cake and making method thereof | |
| CN106376842A (en) | Sweet potato-flavor puffed food and preparation method thereof | |
| CN106031412A (en) | Lily puffed food and preparation method thereof | |
| CN1685877A (en) | Method of making cake using peony flower petal compounding | |
| KR102223390B1 (en) | Bread with dietary fiber and manufacturing method of noodles using the same | |
| CN105145773B (en) | A kind of fig cookies and preparation method thereof | |
| KR101787002B1 (en) | Manufacturing method for Bread Dough and Bread Dough Produced thereof | |
| KR102075481B1 (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| CN110839818A (en) | Plant-source leaf-eating grass health-preserving wheaten food pastry and preparation method thereof | |
| CN108013102A (en) | A kind of apple pie shortcake dessert and preparation method thereof | |
| KR101959220B1 (en) | The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method | |
| CN107912493A (en) | A kind of health care highland barley cake and preparation method thereof | |
| KR100560176B1 (en) | A manufacturing method of cereal bar and cereal bar threrby | |
| CN110100861A (en) | A kind of coconut kernel cookies and preparation method thereof | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| KR102080326B1 (en) | Method for producing mulberry scorched rice snack and mulberry scorched rice snack produced by same method | |
| KR101710891B1 (en) | A paste composition for bread comprising rice, sweet rice, and oats | |
| CN113142274A (en) | Purple potato whole powder sucrose-free cookie and making method thereof | |
| CN110881503A (en) | Egg yolk crisp cake and preparation process thereof | |
| KR101576764B1 (en) | Production method of bread using flour of Waxy barley | |
| CN114145327A (en) | Method for making highland barley cakes | |
| CN107927067A (en) | A kind of nourishing pastry and preparation 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |