CN112006063A - Mocha-flavor slurry-explosion soft cookie and processing method thereof - Google Patents
Mocha-flavor slurry-explosion soft cookie and processing method thereof Download PDFInfo
- Publication number
- CN112006063A CN112006063A CN202010903214.5A CN202010903214A CN112006063A CN 112006063 A CN112006063 A CN 112006063A CN 202010903214 A CN202010903214 A CN 202010903214A CN 112006063 A CN112006063 A CN 112006063A
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- Prior art keywords
- mocha
- coffee
- compound
- cookie
- flavor
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Links
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- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 4
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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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses mocha-flavor soft cookie with popping pulp and a processing method thereof. The mocha-flavor soft cookie comprises cookie blanks, coffee jelly and coffee inner filling, wherein the cookie blanks comprise whole wheat flour, buckwheat starch, milk powder, butter, white granulated sugar and a compound modifying agent, the coffee jelly comprises instant coffee powder, purified water, compound colloid and citric acid, and the coffee inner filling comprises purified water, compound sweetening agent, modified starch, black chocolate, citric acid and compound colloid. The preparation method comprises the steps of preparing biscuits, preparing coffee jelly, preparing inner stuffing, combining finished products and the like. The obtained mocha-flavor soft cookie is crisp in outer layer, rich in coffee aroma and chocolate sauce sweet, rich in taste and unique in flavor.
Description
Technical Field
The invention relates to a processing method of mocha-flavor slurry-explosion soft cookies, belonging to the technical field of food processing and manufacturing.
Background
The biscuit has the characteristics of storage resistance, portability, various tastes and the like, and is popular with people. In recent years, the consumption of biscuits in China is in a continuously increasing trend, the market potential of biscuits in China is very high, and the varieties of biscuits are developing towards recreation and functionalization. The popping soft cookie is used as a novel taste, perfectly combines the crisp taste and rich sandwich taste of the biscuit, is novel, and caters to the trend that the taste and innovation of the current food are compatible in the preparation process.
The domestic coffee market is in a rapid development stage, and domestic consumers have high integral perception on coffee, so that the development of coffee-flavored leisure snacks is brought. At present, no soft cookies with coffee as raw material are produced.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides mocha-flavor slurry-exploded soft cookies and a preparation method thereof.
In order to solve the technical problem, the invention provides a mocha-flavor soft cookie with quick-fried pulp, which comprises cookie blanks, coffee jelly and inner stuffing, and is characterized in that the cookie blanks comprise the following components in percentage by mass:
wherein the composite modifier is formed by compounding sodium bicarbonate and ammonium bicarbonate according to the mass ratio of 5: 3;
the coffee jelly comprises the following raw materials in percentage by mass:
wherein the compound colloid A is formed by compounding carrageenan and konjac glucomannan according to the mass ratio of 3: 1;
the stuffing comprises the following raw materials in percentage by mass:
the balance of purified water;
the compound colloid B is formed by compounding gelatin and pectin according to the mass ratio of 1: 1, and the compound sweetener is formed by compounding white granulated sugar and maltose syrup according to the mass ratio of 1: 1.
Preferably, the butter is an animal butter.
Preferably, the dark chocolate has a cocoa content of 70%.
Preferably, the biscuit comprises 55% of biscuit embryo, 23% of coffee jelly and 22% of coffee filling in percentage by mass.
The invention also provides a processing method of the mocha-flavor soft cookie, which is characterized by comprising the following steps:
step 1): softening the butter at room temperature; sieving whole wheat flour, buckwheat starch, milk powder and white granulated sugar for later use;
step 2): dissolving, mixing and stirring the white granulated sugar, the butter and the compound modifying agent in the biscuit blank raw material until the white granulated sugar, the butter and the compound modifying agent are fully fused, and ensuring that the mixed solution is uniformly emulsified;
step 3): mixing whole wheat flour, buckwheat starch and milk powder in a dry powder mixer to obtain mixed dry powder;
step 4): adding the mixed solution obtained in the step 2) into the mixed dry powder obtained in the step 3) for mixing to prepare a dough blank; standing for 5-10 min;
step 5): rolling the flour blank which is subjected to standing in the step 4), and then pressing and forming by using a die to prepare a green blank; then putting the biscuit into an oven to bake the biscuit into biscuits, and naturally airing the biscuit to 38-40 ℃;
step 6): mixing a compound colloid A in the raw materials of the coffee jelly and purified water at 65-100 ℃ until the compound colloid A and the purified water are completely dissolved to prepare a glue solution;
step 7): adding instant coffee powder and citric acid in the raw material of the coffee jelly into the glue solution obtained in the step 6), and preserving heat to obtain gel feed liquid of the coffee jelly;
step 8): mixing the compound colloid B in the stuffing material with part of the purified water, and putting the mixture into a sol furnace;
step 9): placing the modified starch in a heating pot with a stirring device, adding the rest purified water, and fully mixing and dispersing; then adding the gel liquid obtained in the step 7) for mixing, then adding the compound sweetening agent, the citric acid and the dark chocolate in the stuffing raw materials for fully mixing, heating to 75 ℃, and then sending the sugar dissolving gel liquid into a pressure jet boiling system by a pump;
step 10): boiling the sugar dissolving glue solution obtained in the step 9) for 50-60 min until the sugar dissolving glue solution is slightly thick and elastic to obtain inner stuffing slurry;
step 11): putting the gel liquid of the coffee jelly obtained in the step 7) and the stuffing slurry obtained in the step 10) into a storage box of a sandwich casting machine, preserving heat at 60-120 ℃, setting the gel liquid and the stuffing slurry to be discharged from two different casting pipes respectively, casting the gel liquid and the stuffing slurry into a mold, forming to obtain the coffee jelly, drying and demolding;
step 12): and (3) bonding the biscuit obtained in the step 5) and the coffee jelly prepared in the step 11) through a syrup coating to obtain the mocha-flavor soft cookie.
Preferably, the baking process parameters in the step 5) are as follows: the temperature is 170-200 ℃, and the time is 10-15 min.
Preferably, the temperature in the sol oven in the step 8) is controlled to be 75-80 ℃.
Preferably, the steam working pressure of the pressure jet boiling system in the step 10) is kept at 0.7Pa, the front pressure of the boiling is kept at 0.4Pa, and the back pressure of the boiling is kept at 0.2 Pa; the temperature of the materials is kept at 75 ℃ before boiling, and the boiling temperature is kept at 103-105 ℃.
Preferably, the process parameters for drying in step 11) are as follows: the temperature is 25-45 ℃, and the relative humidity is 12-30% RH.
The process is simple and easy to implement, and the mocha-flavor soft cookie is crisp in texture, rich in coffee aroma of the filling and smooth, fragrant and sweet chocolate sauce, rich in taste, unique in flavor, rich in nutrition and long in quality guarantee period.
The compound colloid used in the coffee jelly is exemplified by the compound colloid obtained by compounding carrageenan and konjac gum, but is not limited to the compound colloid obtained by compounding other colloids, such as pectin, gelatin, agar, starch, modified starch, gum arabic, xanthan gum, locust bean gum and the like; the compound colloid used for the inner stuffing is exemplified by a compound colloid obtained by compounding gelatin and pectin, but is not limited to a compound colloid obtained by compounding with other colloids, such as carrageenan, agar, starch, modified starch, arabic gum, xanthan gum, locust bean gum and the like; the compound sweetener used for the inner filling is exemplified by a compound sweetener obtained by only compounding white granulated sugar and maltose syrup, but is not limited to compound sweeteners obtained by compounding with other sweeteners, such as glucose syrup, high fructose syrup, lactose, fructose, sorbitol, xylitol, trehalose and the like.
The raw materials and the process adopted by the invention optimize the nutrition, the flavor and the sensory characteristics of the biscuit to a certain degree. The biscuit embryo uses whole wheat flour and buckwheat starch, so that the biscuit contains minerals and vitamins, has high digestion, absorption and utilization rate and high dietary fiber content, and promotes human digestion. Wherein the rutin in the buckwheat is a unique component, can protect eyesight, soften blood vessel, reduce blood fat of human body and has anti-inflammatory effect. The buckwheat is rich in high-activity medicinal components such as bioflavonoids, skin-friendly substances, sugar alcohols, D-chiro-inositol and the like, and has the functions of reducing blood sugar, blood fat and cholesterol, resisting oxidation and aging and scavenging free radicals.
The coffee jelly contains certain nutrients, and nicotinic acid containing vitamin B can excite people, make brain reaction active and sensitive, and promote liver and kidney functions. The active ingredients can help to relieve oxidative stress and improve the utilization degree of muscles to blood sugar. The carrageenan selected by the coffee jelly has the basic characteristics of soluble dietary fiber, and can form a soluble complex with fibrin after being degraded in vivo. Can be fermented into short-chain fatty acid by large intestine bacteria, and becomes the energy source of probiotics. The adopted konjak is a food with low heat energy, low protein and high dietary fiber, is rich in more than ten kinds of amino acids and trace elements required by a human body, has a certain curative effect on hypertension, obesity, diabetes and constipation, and can expel toxin and garbage in vivo.
The coffee jelly adopts a special core injection process, the inner stuffing is injected into the coffee jelly serving as the interlayer, so that the taste is rich, the outer layer of the biscuit is crisp, the sandwich is rich in the mellow taste of coffee and the smooth and sweet taste of chocolate paste, the currently popular mocha coffee beverage is highly restored, and the flavor is unique.
The mocha-flavor soft cookies with the popping pulp adopt whole grains and low-sugar and low-calorie raw materials, and are novel in taste, so that the taste level is improved, and the mocha-flavor soft cookies are more favored by consumers.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
The composite modifier used by the biscuit embryo in each embodiment of the invention is calculated by the mass ratio of sodium bicarbonate and ammonium bicarbonate, namely the ratio of the sodium bicarbonate to the ammonium bicarbonate is 5: 3; the compound colloid used by the coffee jelly is calculated by carrageenan and konjac glucomannan according to the mass ratio, namely the carrageenan and the konjac glucomannan are in a ratio of 3: 1; the compound colloid used for the inner stuffing is calculated by gelatin and pectin according to the mass ratio, namely the gelatin and the pectin are 1: 1; the compound sweetener used for the inner stuffing is prepared from white granulated sugar and maltose syrup according to the mass ratio of 1: 1.
Example 1
The mocha-flavor slurry-explosion soft cookie uses 10kg of raw materials, and comprises the following raw materials in percentage by weight:
biscuit embryo:
coffee jelly:
filling:
the balance of purified water.
The mocha-flavor quick-fried soft cookie is prepared by the method comprising the following steps:
(1) and preparing biscuits:
firstly, pretreating biscuit raw materials
Softening butter at room temperature; sieving whole wheat flour, buckwheat starch, milk powder and white granulated sugar with 80 mesh sieve for later use;
② preparing a mixed solution
Dissolving 2.2kg of white granulated sugar, 1.7kg of animal butter and 0.08kg of composite modifier, mixing and stirring until the mixture is fully fused, and ensuring that the mixed solution is emulsified uniformly;
③ premixing the dry powder
Mixing 3.07kg of whole wheat flour, 2.25kg of buckwheat starch and 0.7kg of milk powder in a dry powder mixer to obtain mixed dry powder;
making biscuit dough
Adding the mixed liquid prepared in the step (II) into the mixed dry powder obtained in the step (III) for remixing to prepare a dough blank;
fifthly, standing
Standing the dough obtained in the step (iv) for 7 min;
forming
Rolling the dough blank which is kept still in the fifth step, and then pressing and forming the dough blank by a mould to prepare a green blank;
seventhly, baking
And sixthly, putting the green blank obtained in the step (4) into an oven to be baked for 13min, and naturally drying the biscuit to 38-40 ℃ at the oven temperature of 180 ℃ to obtain the finished biscuit.
(2) Preparation of coffee jelly
Firstly, boiling the glue ingredient
Weighing 0.16kg of compound colloid A and 8.93kg of purified water, and mixing at 70 ℃ until the compound colloid A and the purified water are completely dissolved;
② blending
And (3) adding 0.9kg of instant coffee powder and 0.01kg of citric acid into the glue solution obtained in the step (i), stirring until the instant coffee powder and the citric acid are dissolved, and keeping the temperature to obtain the gel feed liquid of the coffee jelly.
(3) Preparation of stuffing
Melting
Weighing 0.8kg of compound colloid B and proper amount of hot purified water, stirring and mixing, and then putting into a sol furnace, wherein the temperature in the sol furnace is controlled between 75 ℃ and 80 ℃;
② preparing starch milk
0.8kg of modified starch is placed in a heating pot with a stirring device, and a proper amount of purified water is added for fully mixing and dispersing. And then adding and mixing the glue liquid obtained in the step I. Then 4.05kg of compound sweetening agent, 0.05kg of citric acid and 0.5kg of 70% dark chocolate are added and fully mixed, heated to 75 ℃, and then the materials are sent into a pressure jet boiling system by a pump;
thirdly, boiling
Boiling the sugar dissolving glue liquid in the step two for 50-60 min until the sugar dissolving glue liquid is slightly thick and elastic, keeping the steam working pressure of a pressure jet boiling system at 0.7Pa, keeping the pressure before boiling at 0.4Pa, and keeping the pressure after boiling at 0.2 Pa; and (3) keeping the temperature of the materials at 75 ℃ before boiling, and keeping the boiling temperature at 103-105 ℃ to obtain the inner stuffing slurry.
(4) The finished product combination
Firstly, casting and molding
Putting the gel liquid of the coffee jelly obtained in the step (2) and the inner stuffing slurry obtained in the step (3) into a storage box of a sandwich casting machine, preserving heat at 90 ℃, setting the gel liquid to be discharged from a casting pipe A, and setting the chocolate slurry to be discharged from a casting pipe B, casting the chocolate slurry into a mold, and molding to obtain the coffee jelly;
② drying
Drying the quick-fried coffee jelly obtained in the step I under the conditions that the drying temperature is 30 ℃ and the relative humidity is 25% RH;
thirdly, demoulding
Demolding the coffee jelly obtained in the second step;
fourthly, finished product
And (3) bonding the biscuit obtained in the step (1) and the coffee jelly obtained in the step (c) through a syrup coating to obtain the mocha-flavor soft cookie.
Example 2
The mocha-flavor slurry-explosion soft cookie uses 10kg of raw materials, and comprises the following raw materials in percentage by weight:
biscuit embryo:
coffee jelly:
filling:
the balance of purified water.
The mocha-flavor quick-fried soft cookie is prepared by the method comprising the following steps:
(1) and preparing biscuits:
firstly, pretreating biscuit raw materials
Softening butter at room temperature; sieving whole wheat flour, buckwheat starch, milk powder and white granulated sugar with 80 mesh sieve for later use;
② preparing a mixed solution
Dissolving 2kg of white granulated sugar, 1.5kg of animal butter and 0.05kg of compound modifier, mixing and stirring until the mixture is fully fused, and ensuring that the mixed solution is emulsified uniformly;
③ premixing the dry powder
Mixing 3.95kg of whole wheat flour, 2kg of buckwheat starch and 0.5kg of milk powder in a dry powder mixer to obtain mixed dry powder;
making biscuit dough
Adding the mixed liquid prepared in the step (II) into the mixed dry powder obtained in the step (III) for remixing to prepare a dough blank;
fifthly, standing
Standing the dough obtained in the step (iv) for 10 min;
forming
Rolling the dough blank which is kept still in the fifth step, and then pressing and forming the dough blank by a mould to prepare a green blank;
seventhly, baking
And sixthly, putting the green blank obtained in the step (c) into an oven to bake for 15min, and naturally drying the biscuit to 38-40 ℃ at the oven temperature of 170 ℃ to obtain the finished biscuit.
(2) Preparation of coffee jelly
Firstly, boiling the glue ingredient
Weighing 0.1kg of compound colloid A and 9.292kg of pure water, and mixing at 75 ℃ until the compound colloid A and the pure water are completely dissolved;
② blending
And (3) adding 0.6kg of instant coffee powder and 0.008kg of citric acid into the glue solution obtained in the step (i), stirring until the instant coffee powder and the citric acid are dissolved, and keeping the temperature to obtain the gel feed liquid of the coffee jelly.
(3) Preparation of stuffing
Melting
Weighing 0.6kg of compound colloid B and proper amount of hot purified water, stirring and mixing, and then putting into a sol furnace, wherein the temperature in the sol furnace is controlled between 75 ℃ and 80 ℃;
② preparing starch milk
0.6kg of modified starch is placed in a heating pot with a stirring device, and a proper amount of purified water is added for fully mixing and dispersing. And then adding and mixing the glue liquid obtained in the step I. Then adding 3.8kg of compound sweetening agent, 0.03kg of citric acid and 0.3kg of 70% dark chocolate, fully mixing, heating to 75 ℃, and then sending the materials into a pressure jet boiling system by a pump;
thirdly, boiling
Boiling the sugar dissolving glue liquid in the step two for 50-60 min until the sugar dissolving glue liquid is slightly thick and elastic, keeping the steam working pressure of a pressure jet boiling system at 0.7Pa, keeping the pressure before boiling at 0.4Pa, and keeping the pressure after boiling at 0.2 Pa; and (3) keeping the temperature of the materials at 75 ℃ before boiling, and keeping the boiling temperature at 103-105 ℃ to obtain the inner stuffing slurry.
(4) The finished product combination
Firstly, casting and molding
Putting the gel liquid of the coffee jelly obtained in the step (2) and the inner stuffing liquid obtained in the step (3) into a storage box of a sandwich casting machine, preserving heat at 120 ℃, setting the gel liquid to be discharged from a casting pipe A, and setting the chocolate liquid to be discharged from a casting pipe B, casting the chocolate liquid in a mold, and forming to obtain the coffee jelly;
② drying
Drying the quick-fried coffee jelly obtained in the step I under the conditions that the drying temperature is 45 ℃ and the relative humidity is 30% RH;
thirdly, demoulding
Demolding the coffee jelly obtained in the second step;
fourthly, finished product
And (3) bonding the biscuit obtained in the step (1) and the coffee jelly obtained in the step (c) through a syrup coating to obtain the mocha-flavor soft cookie.
Example 3
The mocha-flavor slurry-explosion soft cookie uses 10kg of raw materials, and comprises the following raw materials in percentage by weight:
biscuit embryo:
coffee jelly:
filling:
the balance of purified water.
The mocha-flavor quick-fried soft cookie is prepared by the method comprising the following steps:
(1) and preparing biscuits:
firstly, pretreating biscuit raw materials
Softening butter at room temperature; sieving whole wheat flour, buckwheat starch, milk powder and white granulated sugar with 80 mesh sieve for later use;
② preparing a mixed solution
Dissolving 2.5kg of white granulated sugar, 2.0kg of animal butter and 0.1kg of compound modifier, mixing and stirring until the mixture is fully fused, and ensuring that the mixed solution is emulsified uniformly;
③ premixing the dry powder
Mixing 2kg of whole wheat flour, 2.5kg of buckwheat starch and 0.9kg of milk powder in a dry powder mixer to obtain mixed dry powder;
making biscuit dough
Adding the mixed liquid prepared in the step (II) into the mixed dry powder obtained in the step (III) for remixing to prepare a dough blank;
fifthly, standing
Standing the dough obtained in the step (iv) for 5 min;
forming
Rolling the dough blank which is kept still in the fifth step, and then pressing and forming the dough blank by a mould to prepare a green blank;
seventhly, baking
And sixthly, putting the green blank obtained in the step (4) into an oven to be baked for 10min, wherein the oven temperature is 200 ℃, and naturally drying the biscuit to 38-40 ℃ to obtain the finished biscuit.
(2) Preparation of coffee jelly
Firstly, boiling the glue ingredient
Weighing 0.22kg of compound colloid A and 8.568kg of purified water, and mixing at 65 ℃ until the compound colloid A and the purified water are completely dissolved;
② blending
Adding 1.2kg of instant coffee powder and 0.012kg of citric acid into the liquid cement obtained in the step I, stirring until the instant coffee powder and the citric acid are dissolved, and keeping the temperature to obtain the gel liquid of the coffee jelly.
(3) Preparation of stuffing
Melting
Weighing 1kg of compound colloid B and proper amount of hot purified water, stirring and mixing, and then putting into a sol furnace, wherein the temperature in the sol furnace is controlled between 75 ℃ and 80 ℃;
② preparing starch milk
1kg of modified starch is placed in a heating pot with a stirring device, and a proper amount of purified water is added for fully mixing and dispersing. And then adding and mixing the glue liquid obtained in the step I. Then 4.3kg of compound sweetening agent, 0.07kg of citric acid and 0.7kg of 70% dark chocolate are added and fully mixed, heated to 75 ℃, and then the materials are sent into a pressure jet boiling system by a pump;
thirdly, boiling
Boiling the sugar dissolving glue liquid in the step two for 50-60 min until the sugar dissolving glue liquid is slightly thick and elastic, keeping the steam working pressure of a pressure jet boiling system at 0.7Pa, keeping the pressure before boiling at 0.4Pa, and keeping the pressure after boiling at 0.2 Pa; and (3) keeping the temperature of the materials at 75 ℃ before boiling, and keeping the boiling temperature at 103-105 ℃ to obtain the inner stuffing slurry.
(4) The finished product combination
Firstly, casting and molding
Putting the gel liquid of the coffee jelly obtained in the step (2) and the inner stuffing slurry obtained in the step (3) into a storage box of a sandwich casting machine, preserving heat at 60 ℃, setting the gel liquid to be discharged from a casting pipe A, and setting the chocolate slurry to be discharged from a casting pipe B, casting the chocolate slurry into a mold, and molding to obtain the coffee jelly;
② drying
Drying the quick-fried coffee jelly obtained in the step I under the conditions that the drying temperature is 25 ℃ and the relative humidity is 12% RH;
thirdly, demoulding
Demolding the coffee jelly obtained in the second step;
fourthly, finished product
And (3) bonding the biscuit obtained in the step (1) and the coffee jelly obtained in the step (c) through a syrup coating to obtain the mocha-flavor soft cookie.
Claims (9)
1. The mocha-flavor slurry-exploded soft cookie comprises cookie blanks, coffee jelly and inner stuffing, and is characterized in that the cookie blanks comprise the following raw materials in percentage by mass:
wherein the composite modifier is formed by compounding sodium bicarbonate and ammonium bicarbonate according to the mass ratio of 5: 3;
the coffee jelly comprises the following raw materials in percentage by mass:
wherein the compound colloid A is formed by compounding carrageenan and konjac glucomannan according to the mass ratio of 3: 1;
the stuffing comprises the following raw materials in percentage by mass:
the compound colloid B is formed by compounding gelatin and pectin according to the mass ratio of 1: 1, and the compound sweetener is formed by compounding white granulated sugar and maltose syrup according to the mass ratio of 1: 1.
2. The mocha-flavored popping soft cookie according to claim 1, wherein the butter is an animal butter.
3. The mocha-flavored popping soft cookie according to claim 1, wherein the dark chocolate has a cocoa content of 70%.
4. The mocha-flavored soft cookie according to claim 1, comprising 55% biscuit blanks, 23% coffee jelly and 22% coffee filling by mass.
5. A process of mocha-flavored pop-slurry soft cookies as claimed in any of claims 1-4, comprising the steps of:
step 1): softening the butter at room temperature; sieving whole wheat flour, buckwheat starch, milk powder and white granulated sugar for later use;
step 2): dissolving, mixing and stirring the white granulated sugar, the butter and the compound modifying agent in the biscuit blank raw material until the white granulated sugar, the butter and the compound modifying agent are fully fused, and ensuring that the mixed solution is uniformly emulsified;
step 3): mixing whole wheat flour, buckwheat starch and milk powder in a dry powder mixer to obtain mixed dry powder;
step 4): adding the mixed solution obtained in the step 2) into the mixed dry powder obtained in the step 3) for mixing to prepare a dough blank; standing for 5-10 min;
step 5): rolling the flour blank which is subjected to standing in the step 4), and then pressing and forming by using a die to prepare a green blank; then putting the biscuit into an oven to bake the biscuit into biscuits, and naturally airing the biscuit to 38-40 ℃;
step 6): mixing a compound colloid A in the raw materials of the coffee jelly and purified water at 65-100 ℃ until the compound colloid A and the purified water are completely dissolved to prepare a glue solution;
step 7): adding instant coffee powder and citric acid in the raw material of the coffee jelly into the glue solution obtained in the step 6), and preserving heat to obtain gel feed liquid of the coffee jelly;
step 8): mixing the compound colloid B in the stuffing material with part of the purified water, and putting the mixture into a sol furnace;
step 9): placing the modified starch in a heating pot with a stirring device, adding the rest purified water, and fully mixing and dispersing; then adding the gel liquid obtained in the step 7) for mixing, then adding the compound sweetening agent, the citric acid and the dark chocolate in the stuffing raw materials for fully mixing, heating to 75 ℃, and then sending the sugar dissolving gel liquid into a pressure jet boiling system by a pump;
step 10): boiling the sugar dissolving glue solution obtained in the step 9) for 50-60 min until the sugar dissolving glue solution is slightly thick and elastic to obtain inner stuffing slurry;
step 11): putting the gel liquid of the coffee jelly obtained in the step 7) and the stuffing slurry obtained in the step 10) into a storage box of a sandwich casting machine, preserving heat at 60-120 ℃, setting the gel liquid and the stuffing slurry to be discharged from two different casting pipes respectively, casting the gel liquid and the stuffing slurry into a mold, forming to obtain the coffee jelly, drying and demolding;
step 12): and (3) bonding the biscuit obtained in the step 5) and the coffee jelly prepared in the step 11) through a syrup coating to obtain the mocha-flavor soft cookie.
6. The processing method of mocha-flavored popping soft cookies as claimed in claim 5, wherein the baking process parameters in step 5) are: the temperature is 170-200 ℃, and the time is 10-15 min.
7. The method for processing mocha-flavor popping soft cookies as claimed in claim 5, wherein the temperature in the sol oven in step 8) is controlled to be 75-80 ℃.
8. The processing method of mocha-flavor popping soft cookies as claimed in claim 5, wherein in said step 10), the steam working pressure of the pressure jet cooking system is maintained at 0.7Pa, the pressure before cooking is maintained at 0.4Pa, and the pressure after cooking is maintained at 0.2 Pa; the temperature of the materials is kept at 75 ℃ before boiling, and the boiling temperature is kept at 103-105 ℃.
9. The process for producing mocha-flavored popping soft cookies as claimed in claim 5, wherein said drying process parameters in step 11) are: the temperature is 25-45 ℃, and the relative humidity is 12-30% RH.
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