CN110338203B - Healthy macadamia nut cookies and preparation method thereof - Google Patents
Healthy macadamia nut cookies and preparation method thereof Download PDFInfo
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- CN110338203B CN110338203B CN201910641065.7A CN201910641065A CN110338203B CN 110338203 B CN110338203 B CN 110338203B CN 201910641065 A CN201910641065 A CN 201910641065A CN 110338203 B CN110338203 B CN 110338203B
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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 low-energy healthy macadamia nut cookies produced by a three-step mixing method, which is characterized in that macadamia nuts, porous starch and mixed powder are subjected to first-step mixing and crushing on the basis of mixing wheat flour and high-gluten flour to obtain mixed powder, so as to obtain powdered macadamia nut grease; secondly, mixing the whipped butter to obtain macadamia nut oil microcapsules taking powdered macadamia nut oil as a core material and butter as a wall material; thirdly, mixing the beaten protein to obtain fluffy cookie batter; and molding and baking to obtain the Hawaii cookie. Based on health factors, the pea whole powder with slow digestion characteristic is specially selected, the resistant dextrin and the prebiotics fructo-oligosaccharide which do not provide energy are used as ingredients, and two flavors of the macadamia nut milk flavor and the sea salt flavor are respectively produced by adjusting the dosage. The macadamia cookie is 1730-1820 kcal/100g in energy, crispy and soft in taste, capable of melting in the mouth, porous and fine in section, more crispy than common cookies, and more sufficient in aftertaste of the macadamia nuts with a faint scent milk flavor.
Description
Technical Field
The invention relates to the technical field of food science, in particular to a production method of biscuits, and particularly relates to a low-energy healthy Hawaii fruit cookie biscuit produced by a three-step mixing method.
Background
Macadamia nuts are native to macadamia, are tree nuts and are known as macadamia nuts. Rich nutrition, crisp taste and unique cream flavor. The macadamia nut mainly comprises crude fat, crude protein, soluble total sugar, Total Antioxidant Capacity (TAC) (21.0-36.8 mu M Trolox equivalent/g), Total Phenolic Compounds (TPC) (77.9-96.3 Mg gallon acid equivalent/100 g), alpha-tocopherol (0.2-18.4 Mg/100g) and the like, contains 18 amino acids, and is rich in K, P, Mg, Ca, Mn mineral substances and other components. Wherein the high content of monounsaturated fatty acid MUFA (49.4-58.7 mg/100g) mainly comprises oleic acid (34.5-47.0 mg/100g) and palmitoleic acid (7.1-12.8 mg/100 g). Macadamia nuts are high-energy food, and researches show that regular consumption of the nuts by men with high cholesterol can improve oxidative stress reaction of thrombosis and inflammation. The macadamia nut is crisp, smooth and delicious, has unique cream fragrance, is an edible fruit with the best quality in the world, and is called as 'dried fruit queen' and 'world nut king'.
Macadamia nuts are usually consumed directly by consumers in the form of nut products and are rarely further processed into processed foods with more balanced nutrition and richer taste. In particular, since monounsaturated fatty acid oils and fats contained in macadamia nuts are easily oxidized, peroxides may be generated during processing, manufacturing and storage, resulting in a decrease in food safety and a loss of nutrition. On the other hand, the old people are not good for eating macadamia nut because of loose teeth. Therefore, there is a need in the art to develop a processed food of macadamia nuts.
Disclosure of Invention
The invention aims to provide a low-energy healthy macadamia nut cookie produced by a three-step mixing method and a preparation method thereof.
In order to solve the technical problems, the low-energy healthy Hawaii cookies produced by the three-step mixing method in the technical scheme of the invention have two flavors, including milk flavor and sea salt flavor.
The milk-flavored healthy macadamia nut cookies are prepared from the following raw materials in parts by weight: 40-50 parts of wheat flour, 35-45 parts of porous starch, 45-55 parts of macadamia nut, 14-15 parts of high-gluten flour, 20-30 parts of pea flour, 45-50 parts of butter, 15-20 parts of shortening, 4-20 parts of coconut oil, 20-55 parts of whipped cream, 25-50 parts of powdered sugar, 10-15 parts of resistant dextrin, 10-30 parts of fructo-oligosaccharide and 85-110 parts of egg white liquid.
Sea salt flavored healthy macadamia nut cookies are prepared from the following raw materials in parts by weight: 40-50 parts of wheat flour, 35-45 parts of porous starch, 45-55 parts of macadamia nut, 14-15 parts of high-gluten flour, 20-30 parts of pea flour, 45-50 parts of butter, 15-20 parts of shortening, 4-20 parts of coconut oil, 20-55 parts of whipped cream, 25-50 parts of powdered sugar, 10-15 parts of resistant dextrin, 10-30 parts of fructo-oligosaccharide, 85-110 parts of egg white liquid and 1.4-1.8 parts of sea salt.
A milk-flavor healthy Hawaii fruit cookies produced by a three-step mixing method comprises the following steps:
(1) butter frothing: softening butter, mixing with resistant dextrin, fructo-oligosaccharide, shortening, oleum Cocois, light butter and part of sugar powder, and beating;
(2) protein beating: mixing the rest sugar powder and egg white liquid, beating and stirring uniformly for later use;
(3) firstly, mixing and crushing macadamia nuts: firstly, uniformly mixing wheat flour and high gluten flour to form mixed flour for later use, mixing porous starch and part of the mixed flour with macadamia nut, crushing, adsorbing oil generated in the crushing process of the macadamia nut into a hollow structure of the porous starch to obtain powdered macadamia nut oil, and sieving;
(4) the second step is mixing butter: adding the powdered macadamia nut oil and fat prepared in the step (3), pea whole powder and the rest of mixed flour into the whipping butter prepared in the step (1), whipping and stirring uniformly to obtain macadamia nut oil microcapsules taking the powdered macadamia nut oil and fat as core materials and butter as wall materials;
(5) step three, mixing protein: adding the protein beaten in the step (2) into the ingredients prepared in the step (4) for a plurality of times, adding the beaten protein each time while stirring, and finally stirring and beating uniformly to obtain the cookie batter with fluffy texture;
(6) molding and baking: putting the cookie batter obtained in the step (5) into a die, demolding and forming to obtain a corresponding cookie dough, and baking the cookie dough in an oven;
(7) and finally cooling to obtain a finished product.
The production method of the sea salt healthy Hawaii fruit cookies comprises the following steps:
(1) butter frothing: softening butter, mixing with resistant dextrin, fructo-oligosaccharide, shortening, oleum Cocois, light butter, part of sugar powder and sea salt, and beating;
(2) protein beating: mixing the rest sugar powder and egg white liquid, beating and stirring uniformly for later use;
(3) firstly, mixing and crushing macadamia nuts: firstly, uniformly mixing wheat flour and high gluten flour to form mixed flour for later use, mixing porous starch and part of the mixed flour with macadamia nut, crushing, adsorbing oil generated in the crushing process of the macadamia nut into a hollow structure of the porous starch to obtain powdered macadamia nut oil, and sieving;
(4) the second step is mixing butter: adding the powdered macadamia nut oil and fat prepared in the step (3), pea whole powder and the rest of mixed flour into the whipping butter prepared in the step (1), whipping and stirring uniformly to obtain macadamia nut oil microcapsules taking the powdered macadamia nut oil and fat as core materials and butter as wall materials;
(5) step three, mixing protein: adding the protein beaten in the step (2) into the ingredients prepared in the step (4) for a plurality of times, adding the beaten protein each time while stirring, and finally stirring and beating uniformly to obtain the cookie batter with fluffy texture;
(6) molding and baking: putting the cookie batter obtained in the step (5) into a die, demolding and forming to obtain a corresponding cookie dough, and baking the cookie dough in an oven;
(7) and finally cooling to obtain a finished product.
In the preferred technical scheme of the invention, in the step (1), after the butter and the components are uniformly mixed, the mixture is beaten at a high speed, then beaten at a medium speed to feather-like and slightly whitish, and the specific gravity is 90-100 g/100 mL.
In the preferable technical scheme of the invention, the weight ratio of the sugar powder added in the step (1) to the sugar powder added in the step (2) is 2-4: 1.
in the preferable technical scheme of the invention, in the step (2), the specific gravity of the protein after being beaten, dried and foamed is 18-26 g/100 mL.
In the preferable technical scheme of the invention, in the step (3), the weight ratio of the total amount of the porous starch and the partial mixed flour to the macadamia nuts is 1.0-1.2: 1.0.
In the preferable technical scheme of the invention, in the step (5), the mixture is stirred and uniformly stirred to reach the specific gravity of 80-90 g/100 mL.
In the preferable technical scheme of the invention, in the step (6), the thickness of the die is 3-6 mm.
In the preferred technical scheme of the invention, in the step (6), the mixture is baked for 30-40 min by using upper and lower fire at 130-140 ℃, and then baked for 5-10 min by using upper and lower fire at 140-150 ℃;
the porous starch is a hollow starch granule, the diameter of a micropore is about 0.5-1.5 mu m, and the porous starch has the greatest characteristic of good adsorption performance on water or oil. The porous starch is a natural organic matter, is mixed in the macadamia nut for crushing, can adsorb oil released when the macadamia nut is crushed, and is beneficial to forming powder oil; meanwhile, the oil generated by crushing the macadamia nuts is effectively dispersed, and the delicate texture and the crispness of the cookie are improved; when the biscuit is eaten, due to the slow release effect of the porous starch on adsorbates, the macadamia nut powder adsorbed in the pores of the porous starch can continuously present the unique fresh milk fragrance of macadamia nuts in the later chewing period, so that the cookie biscuit is more continuous in flavor and thicker in aftertaste and has a certain antioxidation effect.
The macadamia nut oil is produced by a three-step mixing method, and the macadamia nut is mixed and crushed in the first step, so that the macadamia nut oil is absorbed into the hollow structure of the porous starch while being crushed, the powdered macadamia nut oil is obtained, and a material basis is provided for maintaining the faint scent aftertaste of the macadamia nut; the second step is to mix butter and skillfully use the powdered macadamia nut grease as a core material and the butter as a wall material, so that the in-situ microencapsulation process of the macadamia grease is realized on the basis of not additionally increasing the process; the third mixed protein effectively improves the filling power of the macadamia nut cookies and provides a process foundation for the soft and crisp characteristics of the macadamia nut cookies.
The pea whole powder is rich in slowly digestible starch, has low glycemic index characteristic, is relatively comprehensive and balanced in pea nutrition, has the pea protein content of 20-24 percent, has 8 essential amino acids except methionine reaching FAO/WHO recommended mode values, has the fat content of only 1.4 percent, has relatively high content of mineral substances and insoluble dietary fiber, and contains various vitamins such as carotene, thiamine and the like.
Resistant dextrins are a low calorie food material. It is made up by using corn starch as raw material, because it contains resistance component, it can resist the action of digestive enzyme of human body, and can not be digested and absorbed in digestive tract, and can be directly fed into large intestine to make fermentation. The resistant dextrin helps to maintain normal and healthy blood sugar level and insulin level, delays and inhibits the digestion and absorption of saccharides by the small intestine, improves the sensitivity of peripheral tissues to insulin and reduces the demand of insulin; the resistant dextrin can also change the secretion of digestive tract hormone and the activity of digestive tract digestive enzyme in intestinal tract, and inhibit the digestion and absorption of saccharides, thereby playing a role in reducing blood sugar; the resistant dextrin also has the functions of reducing blood fat, preventing diseases such as constipation, hemorrhoids, colon cancer and the like, preventing decayed teeth and the like.
Fructooligosaccharides are a natural functional edible polysaccharide, typically prebiotics. Has the functions of water-soluble dietary fiber and probiotics, and can regulate blood sugar and blood lipid balance, maintain gastrointestinal tract balance, promote organism immunity to expel toxin, prevent diabetes, cardiovascular and cerebrovascular diseases, and the like. Meanwhile, the product can inhibit pathogenic bacteria, prevent dental caries, enhance immunity and promote mineral absorption, and is an antioxidant source, an antibiotic substitute and a blood sugar regulator for diabetics. The sugar alcohol can enhance immunity, activate immune system, and has a plurality of important physiological functions of reducing blood fat and the like which most sugar alcohols do not have.
In addition, coconut oil has a variety of health-care functions of antioxidation, hypolipidemia, capacity and the like, and the functional parts are proved to be possibly related to special fatty acid compositions and other functional active ingredients in the coconut oil. The use of coconut oil can reduce the use amount of butter. The shortening provides fat, improves the content proportion of the fat in the macadamia nut biscuit, is beneficial to increasing the plasticity of biscuit dough, and facilitates the biscuit forming. The powdered sugar provides a small amount of sweet taste, increases the extensibility of the dough, and facilitates the shaping of the biscuit.
The energy of the low-energy healthy Hawaii cookie products produced by the invention is 1730-1820 kcal/100g, which is lower than that of the commercial cookies (generally more than 2000kcal/100 g). The macadamia nut biscuit is crispy and soft in taste, instantly melted in the mouth, porous and fine in section, more crispy than common cookies, and more sufficient in aftertaste of the macadamia nut with a special faint scent milk flavor.
Drawings
FIG. 1 is a flow chart of a preparation process for producing low-energy healthy macadamia nut biscuits by a three-step mixing method.
Detailed Description
For the sake of understanding, the present invention will be described in detail below by way of specific examples. It is to be expressly understood that the description is illustrative only and is not intended as a definition of the limits of the invention. Many variations and modifications of the present invention will be apparent to those skilled in the art in light of the teachings of this specification.
The butter, coconut oil, shortening, powdered sugar, unsalted butter, macadamia nut, porous starch, wheat flour, high gluten flour, resistant dextrin, fructo-oligosaccharide and pea whole powder are all commercially available raw materials.
Comparative example 1
Method for producing milk-flavored macadamia nut cookies in prior art
(1) And (3) butter frothing: weighing 45 parts of butter, 5 parts of coconut oil, 17.5 parts of shortening, 53 parts of unsalted butter, 30 parts of powdered sugar, 10 parts of resistant dextrin and 15 parts of fructo-oligosaccharide, softening the butter, uniformly mixing the components, beating at a high speed for 5min by a beater, beating at a medium speed for 8min to feather-like state, slightly whitening, and enabling the specific gravity to reach 99g/100 mL;
(2) crushing macadamia nuts: crushing 50 parts by weight of macadamia nuts by using a crusher to obtain macadamia nut pulp;
(3) mixing the beaten butter, macadamia nut pulp, 20 parts by weight of pea whole powder, 43 parts by weight of wheat flour, 14 parts by weight of high gluten flour, 40 parts by weight of porous starch, 15 parts by weight of sugar powder and 88.5 parts by weight of egg white together, and stirring at a medium speed for 1min by a beater until the specific gravity reaches 90g/100mL to obtain cookie batter;
(4) modeling: putting the obtained cookie batter into an oval mold with the thickness of 6mm by a scraping and stirring method, and demolding to obtain the corresponding cookie shape;
(5) baking: placing the baking tray in a wind-heat oven, baking with upper and lower fire at 130 deg.C for 30min, and baking with upper and lower fire at 145 deg.C for 5 min;
(6) and (3) cooling: taking out from the oven, and naturally cooling at room temperature;
(7) packaging: and (4) packaging each piece of the paper by using aluminum foil.
Comparative example 2
Method for producing sea salt flavored macadamia nut cookies in prior art
(1) And (3) butter frothing: weighing 45 parts of butter, 5 parts of coconut oil, 17.5 parts of shortening, 53 parts of unsalted butter, 30 parts of powdered sugar, 10 parts of resistant dextrin, 15 parts of fructo-oligosaccharide and 1.4 parts of sea salt, uniformly mixing the components after the butter is softened, beating at a high speed for 5min by using a beater, beating at a medium speed for 8min to be feather-shaped, slightly whitening, and enabling the specific gravity to be 99g/100 mL;
(2) crushing macadamia nuts: crushing 50 parts by weight of macadamia nuts by using a crusher to obtain macadamia nut pulp;
(3) mixing the beaten butter, macadamia nut pulp, 20 parts by weight of pea whole powder, 43 parts by weight of wheat flour, 14 parts by weight of high gluten flour, 40 parts by weight of porous starch, 15 parts by weight of sugar powder and 88.5 parts by weight of egg white together, and stirring at a medium speed for 1min by a beater until the specific gravity reaches 90g/100mL to obtain cookie batter;
(4) modeling: putting the obtained cookie batter into an oval mold with the thickness of 6mm by a scraping and stirring method, and demolding to obtain the corresponding cookie shape;
(5) baking: placing the baking tray in a wind-heat oven, baking with upper and lower fire at 130 deg.C for 30min, and baking with upper and lower fire at 145 deg.C for 5 min;
(6) and (3) cooling: taking out from the oven, and naturally cooling at room temperature;
(7) packaging: and (4) packaging each piece of the paper by using aluminum foil.
Comparative example 3
Common milk-flavored macadamia nut cookies produced by three-step mixing method
(1) Respectively weighing 71 parts by weight of butter, 5 parts by weight of coconut oil, 17.5 parts by weight of shortening, 53 parts by weight of unsalted butter and 30 parts by weight of powdered sugar for later use;
(2) softening the butter weighed in the step (1), uniformly mixing the softened butter with the coconut oil, the shortening, the sugar powder and the light cream weighed in the step (1), and beating with a beater at a high speed for 5min and at a medium speed for 10min until the butter is feather-like and slightly white, wherein the specific gravity of the butter reaches 99g/100 mL;
(3) firstly, mixing and crushing macadamia nuts: firstly, uniformly mixing 43 parts of wheat flour and 13 parts of high-gluten flour to form mixed flour for later use; mixing 40 parts by weight of porous starch, 13 parts by weight of mixed flour and 50 parts by weight of macadamia nut, crushing by using a crusher, and sieving by using a 100-mesh sieve after crushing;
(4) protein beating: mixing weighed 11 parts of powdered sugar and 88.5 parts of egg white, beating at a high speed for 1min by using a beating machine, then regulating to a medium speed for 15min, and finally beating to dry foam, wherein the specific gravity reaches 18g/100 mL;
(5) the second step is mixing butter: adding the macadamia nut powder prepared in the step (3) and the remaining 43 parts by weight of mixed flour into the whipping butter prepared in the step (2), and stirring at a moderate speed for 1min by using a whipper;
(6) step three, mixing protein: adding beaten protein into the ingredients in the step (5) for three times, wherein the protein is added each time and is uniformly stirred, and then stirring at medium speed for 1min by a beater until the specific gravity reaches 90g/100 mL;
(7) modeling: putting the cookie batter obtained in the step (6) into an oval mould with the thickness of 6mm by a scraping and stirring method, and demoulding to obtain the corresponding cookie shape;
(8) baking: placing the baking tray into a wind-heat baking oven, baking with upper and lower fire at 145 deg.C for 35 min;
(9) and (3) cooling: taking out from the oven, and naturally cooling at room temperature;
(10) packaging: and (4) packaging each piece of the paper by using aluminum foil.
Comparative example 4
Common sea salt flavor macadamia nut cookies produced by three-step mixing method
(1) Weighing 71 parts by weight of butter, 18.1 parts by weight of coconut oil, 17.5 parts by weight of shortening, 23.9 parts by weight of whipped cream, 38.5 parts by weight of powdered sugar and 1.64 parts by weight of sea salt for later use;
(2) and (3) butter frothing: softening the weighed butter, uniformly mixing the softened butter with the coconut oil, the shortening, the sugar powder, the sea salt and the light butter weighed in the step (1), and beating with a beater at a high speed for 5min and at a medium speed for 8min until the butter is feather-like and slightly white, wherein the specific gravity reaches 99g/100 mL;
(3) firstly, mixing and crushing macadamia nuts: uniformly mixing 43 parts by weight of wheat flour and 15 parts by weight of strong flour to obtain mixed flour for later use, taking 12 parts by weight of mixed flour, taking 35 parts by weight of porous starch to mix with 45 parts by weight of macadamia nut, crushing by using a crusher, and sieving by using a 100-mesh sieve after crushing;
(4) protein beating: mixing weighed 10 parts of powdered sugar and 107.9 parts of egg white, beating at a high speed for 1min by using a beating machine, adjusting to a medium speed, beating for 12min, and finally beating to dry foam, wherein the specific gravity reaches 20g/100 mL;
(5) the second step is mixing butter: adding the macadamia nut powder prepared in the step (3) and the remaining 46 parts by weight of mixed flour into the whipping butter prepared in the step (2), and stirring at a moderate speed for 1min by using a whipper;
(6) step three, mixing protein: adding beaten protein into the ingredient prepared in the step (5) for three times, wherein the protein is added each time and is uniformly stirred, and then stirring at medium speed for 1min by using a beater until the specific gravity reaches 90g/100 mL;
(7) modeling: putting the cookie batter obtained in the step (6) into an oval mold with the thickness of 6mm by a scraping and stirring method, and demolding to obtain the corresponding cookie shape;
(8) baking: placing the baking tray into a wind-heat baking oven, baking with a fire at 150 deg.C for 25 min;
(9) and (3) cooling: taking out from the oven, and naturally cooling at room temperature;
(10) packaging: and (4) packaging each piece of the paper by using aluminum foil.
Example 1
Low-energy healthy macadamia nut cookies with milk flavor produced by three-step mixing method
(1) Butter frothing: uniformly mixing 45 parts by weight of butter with 5 parts by weight of coconut oil, 17.5 parts by weight of shortening, 53 parts by weight of unsalted butter, 30 parts by weight of powdered sugar, 10 parts by weight of resistant dextrin and 15 parts by weight of fructo-oligosaccharide; after butter is softened, beating with a beater at a high speed for 2min, and beating at a medium speed for 6min until the feather-like hair becomes slightly white, wherein the specific gravity reaches 99g/100 mL;
(2) firstly, mixing and crushing macadamia nuts: uniformly mixing 43 parts by weight of wheat flour and 14 parts by weight of high gluten flour to obtain mixed flour, mixing 10 parts by weight of mixed flour, 40 parts by weight of porous starch and 50 parts by weight of macadamia nut, crushing by using a crusher, and sieving by using a 100-mesh sieve after crushing;
(3) protein beating: mixing 15 parts by weight of powdered sugar and 88.5 parts by weight of egg white liquid, beating at a high speed for 1min by using a beating machine, adjusting to a medium speed for 9min, and finally beating to dry foaming with the specific gravity of 16g/100 mL;
(4) the second step is mixing butter: adding the macadamia nut powder prepared in the step (2), 20 parts by weight of pea whole powder and the remaining 47 parts by weight of mixed flour into the butter puffed in the step (1), and stirring at a high speed for 1min by using a puffing machine;
(5) step three, mixing protein: adding the protein beaten in the step (3) into the ingredients in the step (4) for three times, wherein the protein is added each time and is uniformly stirred, then stirring at a medium speed for 1min by a beating machine until the specific gravity reaches 90g/100mL, and obtaining the cookie batter;
(6) modeling: filling the cookie batter obtained in the step (5) into an oval mould with the thickness of 6mm by a scraping and stirring method, and demoulding to obtain the corresponding cookie shape;
(7) baking: placing the baking tray in a wind-heat oven, baking with upper and lower fire at 140 deg.C for 30min, and baking with upper and lower fire at 145 deg.C for 5 min;
(8) and (3) cooling: taking out from the oven, and naturally cooling at room temperature;
(9) packaging: and (4) packaging each piece of the paper by using aluminum foil.
Example 2
Low-energy healthy sea salt-flavored macadamia nut cookies produced by three-step mixing method
(1) Butter frothing: mixing 50 parts by weight of butter with 5 parts by weight of coconut oil, 20 parts by weight of shortening, 50 parts by weight of whipping cream, 20 parts by weight of powdered sugar, 10 parts by weight of resistant dextrin, 20 parts by weight of fructo-oligosaccharide and 1.6 parts by weight of sea salt; after butter is softened, beating with a beater at a high speed for 2min, and beating at a medium speed for 6min until the feather-like hair becomes slightly white, wherein the specific gravity reaches 99g/100 mL;
(2) firstly, mixing and crushing macadamia nuts: uniformly mixing 47 parts by weight of wheat flour and 15 parts by weight of strong flour to obtain mixed flour, mixing 17 parts by weight of mixed flour, 40 parts by weight of porous starch and 55 parts by weight of macadamia nut, crushing by using a crusher, and sieving by using a 100-mesh sieve;
(3) protein beating: mixing 10 parts by weight of powdered sugar and 95 parts by weight of egg white, beating at a high speed for 1min by using a beating machine, regulating to a medium speed for 9min, and finally beating to dry foaming, wherein the specific gravity reaches 16g/100 mL;
(4) the second step is mixing butter: adding the macadamia nut powder prepared in the step (2), 30 parts by weight of pea whole powder and the remaining 45 parts by weight of mixed flour into the butter puffed in the step (1), and stirring at a high speed for 1min by using a puffing machine;
(5) step three, mixing protein: adding the protein beaten in the step (3) into the ingredients in the step (4) for three times, wherein the protein is added each time and is uniformly stirred, then stirring at a medium speed for 1min by a beating machine until the specific gravity reaches 90g/100mL, and obtaining the cookie batter;
(6) modeling: putting the cookie batter obtained in the step (5) into an oval mold with the thickness of 6mm by a scraping and stirring method, and demolding to obtain the corresponding cookie shape;
(7) baking: placing the baking tray in a wind-heat oven, baking with upper and lower fire at 135 deg.C for 35min, and baking with upper and lower fire at 145 deg.C for 5 min;
(8) and (3) cooling: taking out from the oven, and naturally cooling at room temperature;
(9) packaging: and (4) packaging each piece of the paper by using aluminum foil.
Hardness measurements and sensory evaluations were performed on the products provided in inventive examples 1-2 and comparative examples 1-4 as follows:
1. the biscuit hardness determination method comprises the following steps:
the macadamia nut cookies are measured by a TA-XT PLUS type texture analyzer, and a probe P/25 is adopted. The measurement conditions were: speed before measurement: 2 mm/s; measuring speed: 2 mm/s; speed after measurement: 10 mm/s; the residence time between two compressions is 5 s; the compression ratio is 60%, each sample is measured for 8 times, the average value is taken, and the hardness index is read.
2. Sensory evaluation:
the evaluation method comprises the following steps of (1) forming an evaluation group by 20 persons (20 boys and 20 girls with professional backgrounds after relevant training), respectively taking crispness and aftertaste persistence of biscuits as indexes, respectively taking "excellent", "good", "medium" and "poor" as quality characteristics of products to be evaluated, considering evaluation results of all testers, and obtaining a comprehensive evaluation result, wherein the calculation method comprises the following steps: the total content is 40% of mouth feel, 40% of aftertaste and 20% of section shape.
TABLE 1 sensory evaluation index
The results of the above performance tests are shown in table 1 below:
TABLE 2 hardness and sensory evaluation of the products of examples 1 to 2 and comparative examples 1 to 4
The above examples are only for illustrating the technical idea and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the content of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (8)
1. The method for producing the milk-flavor healthy Hawaii fruit cookies is characterized in that: the milk-flavored healthy macadamia nut cookie is prepared from the following raw materials in parts by weight: 40-50 parts of wheat flour, 35-45 parts of porous starch, 45-55 parts of macadamia nut, 14-15 parts of high-gluten flour, 20-30 parts of pea flour, 45-50 parts of butter, 15-20 parts of shortening, 4-20 parts of coconut oil, 20-55 parts of whipped cream, 25-50 parts of powdered sugar, 10-15 parts of resistant dextrin, 10-30 parts of fructo-oligosaccharide and 85-110 parts of egg white liquid;
the production method comprises the following steps:
(1) butter frothing: softening butter, mixing with resistant dextrin, fructo-oligosaccharide, shortening, oleum Cocois, light butter and part of sugar powder, and beating;
(2) protein beating: mixing the rest sugar powder and egg white liquid, beating and stirring uniformly for later use;
(3) firstly, mixing and crushing macadamia nuts: firstly, uniformly mixing wheat flour and high gluten flour to form mixed flour for later use, mixing porous starch and part of the mixed flour with macadamia nut, crushing, adsorbing oil generated in the crushing process of the macadamia nut into a hollow structure of the porous starch to obtain powdered macadamia nut oil, and sieving;
(4) the second step is mixing butter: adding the powdered macadamia nut oil and fat prepared in the step (3), pea whole powder and the rest of mixed flour into the whipping butter prepared in the step (1), whipping and stirring uniformly to obtain macadamia nut oil microcapsules taking the powdered macadamia nut oil and fat as core materials and butter as wall materials;
(5) step three, mixing protein: adding the protein beaten in the step (2) into the ingredients prepared in the step (4) for a plurality of times, adding the beaten protein each time while stirring, and finally stirring and beating uniformly to obtain the cookie batter with fluffy texture;
(6) molding and baking: putting the cookie batter obtained in the step (5) into a die, demolding and forming to obtain a corresponding cookie dough, and baking the cookie dough in an oven;
(7) and finally cooling to obtain a finished product.
2. The method for producing sea salt taste healthy macadamia nut cookies is characterized in that: the sea salt flavored healthy macadamia nut cookies are prepared from the following raw materials in parts by weight: 40-50 parts of wheat flour, 35-45 parts of porous starch, 45-55 parts of macadamia nut, 14-15 parts of high-gluten flour, 20-30 parts of pea flour, 45-50 parts of butter, 15-20 parts of shortening, 4-20 parts of coconut oil, 20-55 parts of whipped cream, 25-50 parts of powdered sugar, 10-15 parts of resistant dextrin, 10-30 parts of fructo-oligosaccharide, 85-110 parts of egg white liquid and 1.4-1.8 parts of sea salt;
the production method comprises the following steps:
(1) butter frothing: softening butter, mixing with resistant dextrin, fructo-oligosaccharide, shortening, oleum Cocois, light butter, part of sugar powder and sea salt, and beating;
(2) protein beating: mixing the rest sugar powder and egg white liquid, beating and stirring uniformly for later use;
(3) firstly, mixing and crushing macadamia nuts: firstly, uniformly mixing wheat flour and high gluten flour to form mixed flour for later use, mixing porous starch and part of the mixed flour with macadamia nut, crushing, adsorbing oil generated in the crushing process of the macadamia nut into a hollow structure of the porous starch to obtain powdered macadamia nut oil, and sieving;
(4) the second step is mixing butter: adding the powdered macadamia nut oil and fat prepared in the step (3), pea whole powder and the rest of mixed flour into the whipping butter prepared in the step (1), whipping and stirring uniformly to obtain macadamia nut oil microcapsules taking the powdered macadamia nut oil and fat as core materials and butter as wall materials;
(5) step three, mixing protein: adding the protein beaten in the step (2) into the ingredients prepared in the step (4) for a plurality of times, adding the beaten protein each time while stirring, and finally stirring and beating uniformly to obtain the cookie batter with fluffy texture;
(6) molding and baking: putting the cookie batter obtained in the step (5) into a die, demolding and forming to obtain a corresponding cookie dough, and baking the cookie dough in an oven;
(7) and finally cooling to obtain a finished product.
3. The method according to claim 1 or 2, wherein in the step (1), the butter is uniformly mixed with the components, and then is beaten at a high speed and then beaten at a medium speed to be feather-like and slightly white, so that the specific gravity is 90-100 g/100 mL.
4. The method according to claim 1 or 2, wherein the weight ratio of the sugar powder added in the step (1) to the sugar powder added in the step (2) is 2-4: 1.
5. the method according to claim 1 or 2, wherein in the step (2), the specific gravity of the protein after being beaten and dried and foamed is 18-26 g/100 mL.
6. The method according to claim 1 or 2, wherein in the step (3), the weight ratio of the total amount of the porous starch and the partial mixed flour to the macadamia nut is 1.0-1.2: 1.0.
7. The method according to claim 1 or 2, wherein in the step (5), the mixture is stirred and stirred uniformly until the specific gravity is 80-90 g/100 mL.
8. The method according to claim 1 or 2, wherein in the step (6), the thickness of the mold is 3-6 mm, the mold is baked at 130-155 ℃ with upper and lower fire for 20-40 min, and then baked at 140-150 ℃ with upper and lower fire for 5-10 min.
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