CN110338203A - A kind of health type macadamia cookies and preparation method thereof - Google Patents
A kind of health type macadamia cookies and preparation method thereof Download PDFInfo
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- CN110338203A CN110338203A CN201910641065.7A CN201910641065A CN110338203A CN 110338203 A CN110338203 A CN 110338203A CN 201910641065 A CN201910641065 A CN 201910641065A CN 110338203 A CN110338203 A CN 110338203A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- 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
Abstract
The invention discloses a kind of low energy health type macadamia cookies of three step mixing methods production, on the basis of mixing wheat flour and Strong flour obtain mixed powder, macadamia, porous-starch and mixed powder are subjected to first step co-grinding together, obtain powdered macadamia grease；Butter has been dismissed in second step mixing, obtains the macadamia grease microcapsule using powdered macadamia grease as core material, butter for wall material；Albumen has been dismissed in third step mixing, obtains more fluffy cookies batter；Hawaii cookies is obtained through moulding, baking.Based on health factor, the full powder of pea with slow digestion characteristics is specially selected, the resistant dextrin and prebiotic, fructooligosaccharide for not providing energy are respectively produced two kinds of tastes of macadamia milk fragrance and sea salt taste as ingredient, and by adjusting dosage.Hawaii cookies energy of the invention is 1730~1820kcal/100g, and crisp taste is mellow, just melt in the mouth, and section is porous, fine and closely woven, and more crisp than common cookies, the rear perfume of the peculiar faint scent milk taste of macadamia is more sufficient.
Description
Technical field
The present invention relates to bromatology technical fields, and in particular to a kind of production method of biscuit, in particular to a kind of three steps
The low energy health type macadamia cookies of mixing method production.
Background technique
Macadamia originates in Australia, is a kind of raw nut of tree, and scientific name claims Queensland nut.Full of nutrition, crisp-fried is palatable, has
Unique cream fragrance.The main nutrient composition of macadamia kernel is crude fat, crude protein and total Soluble Sugar, total antioxidation
Ability (TAC) (21.0~36.8 μM of Trolox equivalent/g), total phenolic compound (TPC) (work as by 77.9~96.3mg gallons of acid
Amount/100g) and alpha-tocopherol (0.2~18.4mg/100g) etc., contain 18 kinds of amino acid, is rich in K, P, Mg, Ca and Mn minerals
Equal ingredients.The wherein monounsaturated fatty acids MUFA (49.4~58.7mg/100g) of high-content, mainly oleic acid (34.5~
47.0mg/100g) and palmitoleic acid (7.1~12.8mg/100g).Macadamia is energy-dense foods, research shows that high gallbladder is solid
Alcohol male, which often eats the nut, can improve the response to oxidative stress of thrombosis and inflammation.Macadamia kernel crisp-fried cunning is tender can
Mouthful, have unique cream fragrance, be the edible with fruit of performance optimal in the world, have " dry fruit queen ", " king of world's nut " it
Laudatory title.
Macadamia is directly edible by consumer usually in the form of nut products, is seldom further processed into nutrition more
Processed food balanced, taste is richer.Particularly, since the monounsaturated fatty acids grease contained in macadamia is easy to oxygen
Change, there may be peroxide during processing, manufacture and storage, cause foodsafety decline and nutritional losses.It is another
Aspect, the elderly are also unfavorable for edible Hawaii fruit nut due to tooth mobility.Therefore, there is exploitation Hawaii in this field
The demand of fruit processed food.
Summary of the invention
The object of the present invention is to provide a kind of macadamia cookies of three step mixing methods production low energy health type and
Preparation method.
In order to solve the above technical problems, the three step mixing method of one kind of technical solution of the present invention produces the low energy health type summer
The smooth cookies of prestige has two kinds of tastes, including milk fragrance and sea salt taste.
Milk fragrance health type macadamia cookies, is made of raw material from the following weight: 40~50 parts of wheat flour,
35~45 parts of porous-starch, 45~55 parts of macadamia, 14~15 parts of Strong flour, full powder 20-30 parts of pea, butter 45~50
Part, 15~20 parts of shortening, 4~20 parts of coconut oil, 20~55 parts of whipping cream, 25~50 parts of Icing Sugar, 10-15 parts of resistant dextrin,
10-30 parts of oligofructose, 85~110 parts of egg white solution.
Sea salt taste health type macadamia cookies, is made of raw material from the following weight: 40~50 parts of wheat flour,
35~45 parts of porous-starch, 45~55 parts of macadamia, 14~15 parts of Strong flour, full powder 20-30 parts of pea, butter 45~50
Part, 15~20 parts of shortening, 4~20 parts of coconut oil, 20~55 parts of whipping cream, 25~50 parts of Icing Sugar, 10-15 parts of resistant dextrin,
10-30 parts of oligofructose, 85~110 parts of egg white solution, 1.4-1.8 parts of sea salt.
A kind of milk fragrance health type macadamia cookies of three steps mixing method production, preparation method include following step
It is rapid:
(1) butter is dismissed: after butter is softened, with resistant dextrin, oligofructose, shortening, coconut oil, whipping cream and portion
Divide Icing Sugar to mix, dismisses uniformly spare；
(2) dismiss albumen: remaining Icing Sugar mixed with egg white solution, dismiss stir evenly it is spare；
(3) first step co-grinding macadamia: it is first that wheat flour and Strong flour mixing is spare as mixed flour,
Porous-starch and part mixed flour are mixed with macadamia again, crushed, the grease quilt that macadamia is generated in crushing process
It is absorbed into porous-starch hollow structure, obtains powdered macadamia grease, is sieved；
(4) second step mixing butter: powdered macadamia grease made from step (3) and the full powder of pea, residue is mixed
Dismissing in butter for conjunction flour addition step (1) preparation, dismisses and stirs evenly, obtain using powdered macadamia grease as core
Material, the macadamia grease microcapsule that butter is wall material；
(5) matching for step (4) preparation third step mixed protein: is added in the albumen point that step (2) is sent several times again
In material, addition is dismissed albumen and is stirred while being added every time, and finally stirring is dismissed uniformly, obtains the fluffy cookies face of quality
Paste；
(6) moulding is toasted: by the cookies batter of step (5), being packed into mold, stripping forming obtains corresponding cookies face embryo, will
Cookies face embryo, which is put into oven, to be baked；
(7) finally cooling obtains finished product.
Sea salt taste health type macadamia cookies is produced, is included the following steps:
(1) butter is dismissed: after butter is softened, with resistant dextrin, oligofructose, shortening, coconut oil, whipping cream, portion
Divide Icing Sugar and sea salt to mix, dismisses uniformly spare；
(2) dismiss albumen: remaining Icing Sugar mixed with egg white solution, dismiss stir evenly it is spare；
(3) first step co-grinding macadamia: it is first that wheat flour and Strong flour mixing is spare as mixed flour,
Porous-starch and part mixed flour are mixed with macadamia again, crushed, the grease quilt that macadamia is generated in crushing process
It is absorbed into porous-starch hollow structure, obtains powdered macadamia grease, is sieved；
(4) second step mixing butter: powdered macadamia grease made from step (3) and the full powder of pea, residue is mixed
Dismissing in butter for conjunction flour addition step (1) preparation, dismisses and stirs evenly, obtain using powdered macadamia grease as core
Material, the macadamia grease microcapsule that butter is wall material；
(5) matching for step (4) preparation third step mixed protein: is added in the albumen point that step (2) is sent several times again
In material, addition is dismissed albumen and is stirred while being added every time, and finally stirring is dismissed uniformly, obtains the fluffy cookies face of quality
Paste；
(6) moulding is toasted: by the cookies batter of step (5), being packed into mold, stripping forming obtains corresponding cookies face embryo, will
Cookies face embryo, which is put into oven, to be baked；
(7) finally cooling obtains finished product.
In currently preferred technical solution, in step (1), after butter and each component mixing, first dismiss at a high speed, then middling speed
It dismisses to featheriness, whitens slightly, reach 90~100g/100mL of specific gravity.
In currently preferred technical solution, the weight ratio for the Icing Sugar that the Icing Sugar and step (2) that step (1) is added are added is
2~4:1.
In currently preferred technical solution, in step (2), albumen dismisses 18~26g/ of specific gravity after stemness foaming
100mL。
In currently preferred technical solution, in step (3), the total amount and Hawaii of porous-starch and part mixed flour
The weight ratio of fruit is 1.0~1.2:1.0.
In currently preferred technical solution, in step (5), stirring, which is dismissed, uniformly reaches 80~90g/100mL of specific gravity.
In currently preferred technical solution, in step (6), mold thickness is 3~6mm.
In currently preferred technical solution, in step (6), 130~140 DEG C of fire, toasts 30~40min, then change up and down
With upper and lower fiery 140~150 DEG C, 5~10min is toasted；
Porous-starch is a kind of hollow starch granules, 0.5~1.5 μm of micro-pore diameter or so, maximum feature be to water or
Oil all has good adsorption properties.And porous-starch is a kind of natural organic matter, is blended in macadamia and is crushed, it can be with
The grease that absorption macadamia discharges when crushing, is conducive to the formation of powdered oil；Macadamia crushing is effectively dispersed simultaneously
The grease of generation improves the fine and smooth texture and shortcake of cookies；When edible, since porous-starch is to the sustained release of absorbate
Effect is adsorbed on the macadamia powder in porous-starch hole in the chewing later period, it is distinctive persistently to show macadamia
Pure and fresh milk fragrance, so that cookies flavor is more lasting, rear taste is denseer, and plays certain antioxidation.
The three-step approach mixing method production that the present invention uses, first step co-grinding macadamia were realized the summer when crushing
The smooth fruit grease of prestige absorbs into the hollow structure of porous-starch, obtains powdered macadamia grease, is subsequent macadamia
The holding of taste provides material base after faint scent；Second step mixing butter be even more dexterously using powdered macadamia grease as
Core material, butter are as wall material, on the basis of not additional process, realize the micro-encapsulation technology in situ of Hawaii grease；
Third portion mixed protein, effectively increases the fluffy degree of Hawaii cookies, is the mellow and crisp of macadamia cookies
Crisp characteristic provides Process ba- sis.
The full powder of pea is rich in slow-digestion starch, has low-glycemic characteristic, and pea nutrition is relatively comprehensive and balanced, pea
Protein content reaches 20%-24%, and wherein 8 kinds of essential amino acids in addition to methionine remaining reach FAO/WHO recommendation
Mode value, and fat content is only 1.4%, the content of minerals is relatively abundant, and insoluble diedairy fiber content is also relatively high, this
Outside containing multivitamins such as carrotene, thiamines.
Resistant dextrin is a kind of raw-food material low in calories.It is made of cornstarch of Raw material processing, because it contains
Resistance ingredient can resist the effect of human digestive enzymes, and absorption will not be digested in alimentary canal, can be directly entered large intestine hair
Ferment.Resistant dextrin helps to maintain normal, healthy blood glucose level and insulin level, delays and inhibits small intestine to carbohydrate
It digests and assimilates, and improves distal tissues to the sensitivity of insulin, reduce the demand to insulin；Resistant dextrin can also change and disappear
The secretion and the digested enzymatic activity of enteron aisle for changing road hormone, inhibit the digestion and absorption of carbohydrate, to play the role of reducing blood glucose；
Resistant dextrin can also reducing blood lipid, the diseases such as prevent constipation, hemorrhoid, colon cancer, the functions such as pre- anti-caries.
Oligofructose eats polysaccharide, typical prebiotics as a kind of natural function.With water-soluble dietary fiber and
The function of probiotics can adjust blood pressure and blood lipoid balance, maintain gastrointestinal tract balance, promote immunity of organism toxin expelling, prevention diabetes
And the functions such as cardiovascular and cerebrovascular disease.It can inhibit pathogen, pre- anti-caries simultaneously, strengthen immunity promotes mineral absorption, is anti-
Oxidant source, Substitutes For Antibiotic, the blood sugar regulator of diabetic.Often edible that immunity can be enhanced, activation is exempted from
Epidemic disease system, having reduces a variety of important physiological functions such as blood lipid, this is not available for most of sugar alcohols.
In addition, there are coconut oil plurality of health care functions, these funtion parts such as anti-oxidant, reducing blood lipid, appearance to be proved possibility
It is related with fatty acid composition special in coconut oil and other functional active components.The use of coconut oil can reduce making for butter
Dosage.Shortening provides fat, improves content ratio fatty in macadamia biscuit, is conducive to increase the plastic of biscuit powder ball
Property, so that biscuit is convenient for molding.Icing Sugar provides a small amount of sweet taste mouthfeel, increases the ductility of dough, is easy that biscuit is made to be formed.
The energy of low energy health type produced by the invention Hawaii cookies product is 1730~1820kcal/
100g, lower than (the generally 2000kcal/100g or more) of market cookies.And crisp taste is mellow, just melt in the mouth, section
Porous, fine and closely woven, more crisp than common cookies, the rear perfume of the peculiar faint scent milk taste of macadamia is more sufficient.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart that three step mixing methods produce low energy health type macadamia biscuit.
Specific embodiment
In order to make it easy to understand, the present invention will be described in detail by specific embodiment below.It needs to refer in particular to
Out, these descriptions are only exemplary description, and are not meant to limit the scope of the invention.Opinion according to this specification
It states, many variations of the invention, change will be apparent from for those skilled in the art.
The butter, coconut oil, shortening, Icing Sugar, whipping cream, macadamia, porous-starch, wheat flour, high muscle face
The full powder of powder, resistant dextrin, oligofructose, pea is marketable material.
Reference examples 1
The method of prior art production milk fragrance macadamia cookies
(1) butter is dismissed: weighing 45 parts by weight butter, 5 parts by weight coconut oil, 17.5 parts by weight shortenings, 53 parts by weight
Whipping cream, 30 parts by weight Icing Sugar, 10 parts by weight resistant dextrins and 15 parts by weight oligofructose mix each component after butter softening
It is even, 5min is dismissed with device high speed is dismissed, middling speed dismisses 8min to featheriness, whitens slightly, specific gravity reaches 99g/100mL；
(2) it crushes macadamia: 50 parts by weight macadamias being crushed with pulverizer, obtain Hawaii pulp；
(3) by the butter sent, Hawaii pulp, the full powder of 20 parts by weight peas, 43 parts by weight wheat flours, 14 weight
Part Strong flour, 40 parts by weight porous-starch, 15 parts by weight Icing Sugar, 88.5 parts of egg white solutions are mixed together, and are stirred with device middling speed is dismissed
1min is mixed, specific gravity reaches 90g/100mL, obtains cookies batter；
(4) moulding: by gained cookies batter, with mix process loading is scraped with a thickness of the oval mold of 6mm, demoulding obtains phase
Answer cookies shape；
(5) it toasts: baking tray is put into wind-heat oven, up and down 130 DEG C of fire, toast 30min, then use 145 DEG C of fire up and down instead,
Toast 5min；
(6) cooling: to be taken out from oven, room temperature natural cooling；
(7) it packs: every individually packaging is carried out using aluminium-foil paper.
Reference examples 2
The method of prior art production sea salt taste macadamia cookies
(1) butter is dismissed: weighing 45 parts by weight butter, 5 parts by weight coconut oil, 17.5 parts by weight shortenings, 53 parts by weight
Whipping cream, 30 parts by weight Icing Sugar, 10 parts by weight resistant dextrins and 15 parts by weight oligofructose and 1.4 parts by weight sea salt, butter are soft
Each component is mixed after change, dismisses 5min with device high speed is dismissed, middling speed dismisses 8min to featheriness, whitens slightly, specific gravity
Reach 99g/100mL；
(2) it crushes macadamia: 50 parts by weight macadamias being crushed with pulverizer, obtain Hawaii pulp；
(3) by the butter sent, Hawaii pulp, the full powder of 20 parts by weight peas, 43 parts by weight wheat flours, 14 weight
Part Strong flour, 40 parts by weight porous-starch, 15 parts by weight Icing Sugar, 88.5 parts of egg white solutions are mixed together, and are stirred with device middling speed is dismissed
1min is mixed, specific gravity reaches 90g/100mL, obtains cookies batter；
(4) moulding: by gained cookies batter, with mix process loading is scraped with a thickness of the oval mold of 6mm, demoulding obtains phase
Answer cookies shape；
(5) it toasts: baking tray is put into wind-heat oven, up and down 130 DEG C of fire, toast 30min, then use 145 DEG C of fire up and down instead,
Toast 5min；
(6) cooling: to be taken out from oven, room temperature natural cooling；
(7) it packs: every individually packaging is carried out using aluminium-foil paper.
Reference examples 3
Three step mixing methods produce plain edition milk fragrance macadamia cookies
(1) 71 parts by weight butter, 5 parts by weight coconut oil, 17.5 parts by weight shortenings, 53 parts by weight evaporated milks are weighed respectively
Oil, 30 parts by weight Icing Sugar are spare；
(2) after softening the weighed butter of step (1), with the weighed coconut oil of step (1), shortening, Icing Sugar and evaporated milk
Oil mixes, and dismisses 5min with device high speed is dismissed, middling speed dismisses 10min to featheriness, whitens slightly, specific gravity reaches 99g/100mL；
(3) first step co-grinding macadamia: first 43 parts by weight wheat flours and 13 parts by weight Strong flours are mixed
It is spare as mixed flour；40 parts by weight porous-starch, 13 parts by weight mixed flours and 50 parts by weight macadamias are mixed, are used
Pulverizer is crushed, and is sieved with 100 mesh sieve after crushing；
(4) albumen is dismissed: the 11 parts by weight Icing Sugar weighed up being mixed with 88.5 parts by weight egg white solutions, then are carried out with device is dismissed
High speed dismisses 1min, then is adjusted to middling speed and dismisses 15min, finally dismisses stemness foaming, and specific gravity reaches 18g/100mL；
(5) second step mixing butter: macadamia powder made from step (3) and remaining 43 parts by weight mixed flours are added
Enter dismissing in butter for step (2) preparation, with dismissing device moderate-speed mixer 1min；
(6) third step mixed protein: the albumen sent being added in three times again in the ingredient of step (5), is added every time
Albumen needs first to mix thoroughly, then carries out moderate-speed mixer 1min with device is dismissed, and specific gravity reaches 90g/100mL；
(7) moulding: cookies batter obtained by step (6) is demoulded with mix process loading is scraped with a thickness of the oval mold of 6mm,
Obtain corresponding cookies shape；
(8) it toasts: baking tray is put into wind-heat oven, up and down 145 DEG C of fire, toast 35min；
(9) cooling: to be taken out from oven, room temperature natural cooling；
(10) it packs: every individually packaging is carried out using aluminium-foil paper.
Reference examples 4
Three step mixing methods produce plain edition sea salt taste macadamia cookies
(1) 71 parts by weight butter, 18.1 parts by weight coconut oil, 17.5 parts by weight shortenings, 23.9 parts by weight evaporated milks are weighed
Oil, 38.5 parts by weight Icing Sugar, 1.64 parts by weight sea salt are spare；
(2) butter is dismissed: after the softening of weighed butter, with the weighed coconut oil of step (1), shortening, Icing Sugar, sea salt
It is mixed with whipping cream, dismisses 5min with device high speed is dismissed, middling speed dismisses 8min to featheriness, whitens slightly, specific gravity reaches
99g/100mL；
(3) first step co-grinding macadamia: first 43 parts by weight wheat flours and 15 parts by weight Strong flours will be mixed
The even mixed flour that becomes is spare, takes 12 parts by weight mixed flours, then 35 parts by weight porous-starch is taken to mix with 45 parts of macadamias,
It is crushed with pulverizer, is sieved with 100 mesh sieve after crushing；
(4) albumen is dismissed: the 10 parts by weight Icing Sugar weighed up are mixed with 107.9 parts by weight egg white solutions, then with dismiss device into
Row high speed dismisses 1min, then is adjusted to middling speed and dismisses 12min, finally dismisses stemness foaming, and specific gravity reaches 20g/100mL；
(5) second step mixing butter: macadamia powder made from step (3) and remaining 46 parts by weight mixed flours are added
Enter dismissing in butter for step (2) preparation, with dismissing device moderate-speed mixer 1min；
(6) third step mixed protein: the albumen sent is added in three times again in the ingredient of step (5) preparation, every time
Albumen is added to need first to mix thoroughly, then carries out moderate-speed mixer 1min with device is dismissed, specific gravity reaches 90g/100mL；
(7) moulding: by cookies batter obtained by step (6), mix process loading is scraped with a thickness of the oval mold of 6mm, demoulding obtains
Obtain corresponding cookies shape；
(8) baking procedure: baking tray is put into wind-heat oven, up and down 150 DEG C of fire, toasts 25min；
(9) cooling: to be taken out from oven, room temperature natural cooling；
(10) it packs: every individually packaging is carried out using aluminium-foil paper.
Embodiment 1
Three step mixing methods produce low energy health type milk fragrance macadamia cookies
(1) butter is dismissed: 45 parts by weight butter and 5 parts by weight coconut oil, 17.5 parts by weight shortenings, 53 parts by weight are light
Cream, 30 parts by weight Icing Sugar, 10 parts by weight resistant dextrins and 15 parts by weight oligofructose mix；After butter softening, with dismissing device
High speed dismisses 2min, and middling speed dismisses 6min to featheriness, whitens slightly, specific gravity reaches 99g/100mL；
(2) first step co-grinding macadamia: 43 parts by weight wheat flours and 14 parts by weight Strong flours are mixed into
It for mixed flour, then takes 10 parts by weight mixed flours and 40 parts by weight porous-starch, mixed with 50 parts by weight macadamias, use powder
Broken machine is crushed, and is sieved with 100 mesh sieve after crushing；
(3) it dismisses albumen: 15 parts by weight Icing Sugar is mixed with 88.5 parts by weight egg white solutions, then beat at a high speed with device is dismissed
1min is sent out, then is adjusted to middling speed and dismisses 9min, finally dismisses stemness foaming, specific gravity reaches 16g/100mL；
(4) second step mixing butter: by Hawaii fruit powder made from step (2), the full powder of 20 parts by weight peas and residue
47 parts by weight mixed flours be added in step (1) butter for dismissing, with dismissing device moderate-speed mixer 1min；
(5) third step mixed protein: the albumen that step (3) is sent is added in three times in the ingredient of step (4), every time
Albumen is added to need first to mix thoroughly, then carries out moderate-speed mixer 1min with device is dismissed, specific gravity reaches 90g/100mL, obtains cookies batter；
(6) moulding: cookies batter obtained by step (5) is demoulded with mix process loading is scraped with a thickness of the oval mold of 6mm,
Obtain corresponding cookies shape；
(7) it toasts: baking tray is put into wind-heat oven, up and down 140 DEG C of fire, toast 30min, then use 145 DEG C of fire up and down instead,
Toast 5min；
(8) cooling: to be taken out from oven, room temperature natural cooling；
(9) it packs: every individually packaging is carried out using aluminium-foil paper.
Embodiment 2
Three step mixing methods produce low energy health type sea salt taste macadamia cookies
(1) butter is dismissed: by 50 parts by weight butter and 5 parts by weight coconut oil, 20 parts by weight shortenings, 50 parts by weight evaporated milks
Oil, 20 parts by weight Icing Sugar, 10 parts by weight resistant dextrins, 20 parts by weight oligofructose and 1.6 parts by weight sea salt mix；Butter softening
Afterwards, with dismiss device high speed dismiss 2min, middling speed dismisses 6min to featheriness, whitens slightly, specific gravity reaches 99g/100mL；
(2) first step co-grinding macadamia: 47 parts by weight wheat flours and 15 parts by weight Strong flours are mixed into
It for mixed flour, then takes 17 parts by weight mixed flours and 40 parts by weight porous-starch, mixed with 55 parts by weight macadamias, use powder
Broken machine is crushed, and is sieved with 100 mesh sieve after crushing；
(3) it dismisses albumen: 10 parts by weight Icing Sugar is mixed with 95 parts by weight egg white solutions, then dismiss at a high speed with device is dismissed
1min, then be adjusted to middling speed and dismiss 9min, stemness foaming is finally dismissed, specific gravity reaches 16g/100mL；
(4) second step mixing butter: by Hawaii fruit powder made from step (2), the full powder of 30 parts by weight peas and residue
45 parts by weight mixed flours be added in step (1) butter for dismissing, with dismissing device moderate-speed mixer 1min；
(5) third step mixed protein: the albumen that step (3) is sent is added in three times in the ingredient of step (4), every time
Albumen is added to need first to mix thoroughly, then carries out moderate-speed mixer 1min with device is dismissed, specific gravity reaches 90g/100mL, obtains cookies batter；
(6) moulding: by cookies batter obtained by step (5), mix process loading is scraped with a thickness of the oval mold of 6mm, demoulding obtains
Obtain corresponding cookies shape；
(7) baking procedure: baking tray is put into wind-heat oven, up and down 135 DEG C of fire, toasts 35min, then uses fire up and down instead
145 DEG C, toast 5min；
(8) cooling: to be taken out from oven, room temperature natural cooling；
(9) it packs: every individually packaging is carried out using aluminium-foil paper.
As follows, the carry out Determination of Hardness of product is provided to 1-2 of the embodiment of the present invention and reference examples 1-4 and sense organ is commented
Valence:
1. biscuit Determination of Hardness method:
Macadamia cookies is measured with TA-XT PLUS type Texture instrument, using probe P/25.Determination condition
Are as follows: speed before measuring: 2mm/s；Finding speed: 2mm/s；Speed after measurement: 10mm/s；The residence time is between two second compressions
5s；Compression factor is 60%, and each sample is measured 8 times and is averaged, and reads hardness number.
2. sensory evaluation:
Judge group is formed with 20 people (by 20 with the specialty background boy student and 20 schoolgirls of related training), point
Index is not continuously with crisp, the rear taste of biscuit, is that the qualitative characteristics of product are commented with "excellent", "fine", "moderate" and "bad"
Point, the evaluation result of all testers is considered, the comprehensive evaluation result obtained, calculation method are as follows: taste after total score=mouthfeel 40%+
40%+ fracture morphology 20%.
1 sensory evaluation index of table
The result of above-mentioned performance test is as shown in table 1 below:
2 embodiment 1-2 of table and reference examples 1-4 product because of hardness and sensory evaluation
The foregoing examples are merely illustrative of the technical concept and features of the invention, its object is to allow the person skilled in the art to be
It cans understand the content of the present invention and implement it accordingly, it is not intended to limit the scope of the present invention.It is all smart according to the present invention
The equivalent transformation or modification that refreshing essence is done, should be covered by the protection scope of the present invention.
Claims (10)
1. milk fragrance health type macadamia cookies, it is characterised in that: be made of raw material from the following weight: wheat flour
40~50 parts, 35~45 parts of porous-starch, 45~55 parts of macadamia, 14~15 parts of Strong flour, full powder 20-30 parts of pea,
45~50 parts of butter, 15~20 parts of shortening, 4~20 parts of coconut oil, 20~55 parts of whipping cream, 25~50 parts of Icing Sugar, resistance paste
It is 10-15 parts smart, 10-30 parts of oligofructose, 85~110 parts of egg white solution.
2. sea salt taste health type macadamia cookies, it is characterised in that: be made of raw material from the following weight: wheat flour
40~50 parts, 35~45 parts of porous-starch, 45~55 parts of macadamia, 14~15 parts of Strong flour, full powder 20-30 parts of pea,
45~50 parts of butter, 15~20 parts of shortening, 4~20 parts of coconut oil, 20~55 parts of whipping cream, 25~50 parts of Icing Sugar, resistance paste
It is 10-15 parts smart, 10-30 parts of oligofructose, 85~110 parts of egg white solution, 1.4-1.8 parts of sea salt.
3. producing milk fragrance health type macadamia cookies described in claim 1, include the following steps:
(1) butter is dismissed: after butter is softened, with resistant dextrin, oligofructose, shortening, coconut oil, whipping cream and part sugar
Powder mixes, and dismisses uniformly spare；
(2) dismiss albumen: remaining Icing Sugar mixed with egg white solution, dismiss stir evenly it is spare；
(3) first step co-grinding macadamia: it is first that wheat flour and Strong flour mixing is spare as mixed flour, it will be more
Hole starch and part mixed flour are mixed with macadamia again, are crushed, and macadamia is adsorbed in the grease that crushing process generates
Enter porous-starch hollow structure, obtain powdered macadamia grease, is sieved；
(4) second step mixing butter: by powdered macadamia grease made from step (3) and the full powder of pea, remaining flour mixed with adulterants
Dismissing in butter for powder addition step (1) preparation, dismisses and stirs evenly, obtain using powdered macadamia grease as core material, Huang
Oil is the macadamia grease microcapsule of wall material；
(5) third step mixed protein: the albumen for again sending step (2) point is added several times in the ingredient of step (4) preparation,
Addition is dismissed albumen and is stirred while being added every time, and finally stirring is dismissed uniformly, obtains the fluffy cookies batter of quality；
(6) moulding is toasted: by the cookies batter of step (5), being packed into mold, stripping forming obtains corresponding cookies face embryo, by cookies
Face embryo, which is put into oven, to be baked；
(7) finally cooling obtains finished product.
4. producing sea salt taste health type macadamia cookies as claimed in claim 2, include the following steps:
(1) butter is dismissed: after butter is softened, with resistant dextrin, oligofructose, shortening, coconut oil, whipping cream, part sugar
Powder and sea salt mix, and dismiss uniformly spare；
(2) dismiss albumen: remaining Icing Sugar mixed with egg white solution, dismiss stir evenly it is spare；
(3) first step co-grinding macadamia: it is first that wheat flour and Strong flour mixing is spare as mixed flour, it will be more
Hole starch and part mixed flour are mixed with macadamia again, are crushed, and macadamia is adsorbed in the grease that crushing process generates
Enter porous-starch hollow structure, obtain powdered macadamia grease, is sieved；
(4) second step mixing butter: by powdered macadamia grease made from step (3) and the full powder of pea, remaining flour mixed with adulterants
Dismissing in butter for powder addition step (1) preparation, dismisses and stirs evenly, obtain using powdered macadamia grease as core material, Huang
Oil is the macadamia grease microcapsule of wall material；
(5) third step mixed protein: the albumen for again sending step (2) point is added several times in the ingredient of step (4) preparation,
Addition is dismissed albumen and is stirred while being added every time, and finally stirring is dismissed uniformly, obtains the fluffy cookies batter of quality；
(6) moulding is toasted: by the cookies batter of step (5), being packed into mold, stripping forming obtains corresponding cookies face embryo, by cookies
Face embryo, which is put into oven, to be baked；
(7) finally cooling obtains finished product.
5. the method according to claim 1, wherein after butter and each component mixing, elder generation is at a high speed in step (1)
It dismisses, then middling speed is dismissed to featheriness, is whitened slightly, and 90~100g/100mL of specific gravity is reached.
6. the method according to claim 1, wherein the Icing Sugar that Icing Sugar and step (2) that step (1) is added are added
Weight ratio be 2~4:1.
7. the method according to claim 1, wherein albumen dismisses the specific gravity 18 after stemness foaming in step (2)
~26g/100mL.
8. the method according to claim 1, wherein in step (3), porous-starch and part mixed flour it is total
Amount and the weight ratio of macadamia are 1.0~1.2:1.0.
9. the method according to claim 1, wherein in step (5), stirring dismiss uniformly reach specific gravity 80~
90g/100mL。
10. being baked up and down the method according to claim 1, wherein mold thickness is 3~6mm in step (6)
130~155 DEG C of fire toasts 20~40min, then uses 140~150 DEG C of fire up and down instead, toasts 5~10min.
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