CN112244062A - High-dietary-fiber sugar-free cookie and preparation method thereof - Google Patents
High-dietary-fiber sugar-free cookie and preparation method thereof Download PDFInfo
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- CN112244062A CN112244062A CN202011153000.7A CN202011153000A CN112244062A CN 112244062 A CN112244062 A CN 112244062A CN 202011153000 A CN202011153000 A CN 202011153000A CN 112244062 A CN112244062 A CN 112244062A
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 82
- 239000000835 fiber Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 159
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 42
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 41
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 30
- 235000015895 biscuits Nutrition 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 17
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 17
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- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 15
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 241001522234 Steudnera Species 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims description 19
- 239000011812 mixed powder Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims description 14
- 238000007873 sieving Methods 0.000 claims description 13
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- 244000205754 Colocasia esculenta Species 0.000 claims description 9
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- 230000001680 brushing effect Effects 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims 1
- 229920000294 Resistant starch Polymers 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 235000021254 resistant starch Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000008176 lyophilized powder Substances 0.000 abstract description 5
- 230000001276 controlling effect Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
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- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 235000010439 isomalt Nutrition 0.000 abstract 1
- 239000000905 isomalt Substances 0.000 abstract 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
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- 235000021307 Triticum Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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Classifications
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- A21D2/36—Vegetable material
-
- 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
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a high dietary fiber sugar-free cookie and a preparation method thereof, wherein the cookie comprises the following raw materials: the low-gluten flour comprises low-gluten flour, Qukang rice flour, soybean fiber powder, green soybean powder, green cabbage powder, purple sweet potato powder, henry steudnera tuber powder, skimmed milk powder, palm oil, purified water, isomalt, passion fruit frozen dry powder, baking soda, condensed milk essence and edible salt. The upper surface of the cookie biscuit is formed with a plurality of concentric annular channel grooves, and passion fruit meat lyophilized powder is sieved in the annular channel grooves. The preparation method comprises the following steps: dissolving auxiliary materials → preparing main powder → preparing dough → preparing cake blank → baking → preparing spice powder → cooling and packaging. The cookie biscuit prepared by the method has the characteristic of high dietary fiber and no sugar, and the resistant starch contained in the cookie biscuit can promote the balance of intestinal flora and has the effects of reducing blood fat and regulating and controlling blood sugar concentration. The passion fruit meat lyophilized powder sieved in the annular channel groove has the kiwi fruit flavor of the passion fruit, and the product competitiveness is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high-dietary-fiber sugar-free cookie and a preparation method thereof.
Background
Cookies are a low-moisture baked food with high sugar and high oil, and after the cookies are introduced into China from Europe in the eighties of the last century, the cookies are rapidly popular with strong milk flavor and crisp mouthfeel, and become a baked food which is most popular among the public. However, the traditional cookies have single nutritional value, the raw materials for making the cookies are mainly flour, and the cookies are lack of innovation. With the improvement of living standard of people, the requirements on the nutrition and health of food are higher and higher, so that the development of the dietary fiber cookie biscuits has wide application prospect. Most of dietary fiber cookies in the current market are products added with wheat dietary fiber, the wheat dietary fiber is easy to form lumps due to hygroscopicity and large particles and difficult to disperse, and dark spots are often generated during baking to influence the appearance of the products and enable the taste of the products to have sandy feeling.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides the high-dietary-fiber sugar-free cookie and the preparation method thereof, the prepared cookie has the characteristic of high dietary fiber sugar-free, and the resistant starch contained in the cookie can promote the balance of intestinal flora and has the effects of reducing blood fat and regulating and controlling blood sugar concentration.
The technical scheme adopted by the invention for realizing the technical effects is as follows:
the high-dietary-fiber sugar-free cookie comprises the following raw material components in parts by weight:
60-80 parts of low-gluten flour, 25-30 parts of Qukang rice flour, 15-25 parts of soybean fiber powder, 10-25 parts of green soybean powder, 10-15 parts of green cabbage powder, 8-10 parts of purple sweet potato powder, 6-8 parts of henry steudnera tuber powder, 12-18 parts of skimmed milk powder, 35-50 parts of palm oil, 12-20 parts of purified water, 12-15 parts of isomaltitol, 8-10 parts of passion fruit pulp freeze-dried powder, 6-9 parts of baking soda, 3-5 parts of condensed milk essence and 2-3 parts of edible salt;
the upper surface of the cookie biscuit is formed with a plurality of concentric annular channel grooves, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
Preferably, the high-dietary-fiber sugar-free cookie comprises the following raw material components in parts by weight:
70 parts of low-gluten flour, 28 parts of qukang rice flour, 20 parts of soybean fiber powder, 18 parts of green soybean powder, 12 parts of green cabbage powder, 9 parts of purple sweet potato powder, 7 parts of taro powder, 15 parts of skim milk powder, 45 parts of palm oil, 15 parts of purified water, 13 parts of isomaltitol, 9 parts of passion fruit pulp freeze-dried powder, 8 parts of baking soda, 4 parts of condensed milk essence and 2.5 parts of edible salt;
the upper surface of the cookie biscuit is formed with a plurality of concentric annular channel grooves, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
The invention provides a preparation method of a high-dietary-fiber sugar-free cookie, which comprises the following steps:
s1, dissolving auxiliary materials, dissolving 12-18 parts of skimmed milk powder, 12-15 parts of isomaltitol, 6-9 parts of baking soda, 3-5 parts of condensed milk essence and 2-3 parts of edible salt in 12-20 parts of purified water, and uniformly mixing for later use;
s2, preparing main powder, namely fully premixing 60-80 parts of low-gluten flour, 25-30 parts of koukang rice flour, 15-25 parts of soybean fiber powder, 10-25 parts of green bean powder, 10-15 parts of green cabbage powder, 8-10 parts of purple sweet potato powder and 6-8 parts of taro powder before dough kneading, and then sieving the premixed mixed powder through a 120-150-mesh sieve to prepare mixed powder of 120-150 meshes;
s3, dough preparation, namely putting the mixed powder prepared in the step S2 into a dough kneading machine, then adding one-half volume part of the auxiliary material dissolving liquid prepared in the step S1, kneading for 30min, then adding a proper amount of auxiliary material dissolving liquid every 10min, uniformly mixing until the mixture has plasticity, and standing for 10min for later use;
s4, making a cake blank, namely repeatedly rolling the well-standing dough for multiple times, then carrying out extrusion molding by using a biscuit mold to obtain an initial cake blank, pressing the upper surface of the initial cake blank by using a knurling tool, and making a plurality of concentric annular channel grooves on the upper surface of the initial cake blank;
s5, baking, namely brushing a thin layer of salad oil on the bottom of a baking tray, then placing the cake blank prepared in the step S4 in the baking tray, placing the cake blank in an oven, and baking for 7-8 minutes at 180 ℃;
s6, blending spice powder, taking out the baked cookies, and sieving the cookies once on the surface of the cookies while the cookies are hot to obtain passion fruit freeze-dried powder;
s7, cooling and packaging, namely naturally cooling the cookie biscuits with the incense powder to normal temperature, and then filling the cookie biscuits into a sealed packaging box for storage.
Preferably, in step S3, the adjuvant solution is added between the kneaders and sufficiently stirred again.
Preferably, in the step S5, the passion fruit pulp freeze-dried powder is 180-200 mesh passion fruit pulp freeze-dried powder.
The invention has the beneficial effects that: according to the high-dietary-fiber sugar-free cookie and the preparation method thereof, a plurality of main material components rich in resistant starch and cellulose, such as kojic rice flour, soybean fiber powder, green soybean powder, green cabbage powder, purple sweet potato powder, henry steudnera tuber powder and the like, are added, so that the prepared cookie has the characteristic of high-dietary-fiber sugar-free, and the resistant starch contained in the cookie can promote the balance of intestinal flora and has the effects of reducing blood fat and regulating and controlling blood sugar concentration. By forming a plurality of concentric annular channel grooves with specific structures on the upper surface of the cookie, and sieving the passion fruit meat lyophilized powder on the surface of the baked cookie, the sieved passion fruit meat lyophilized powder can well fall into the annular channel grooves, and the passion fruit meat lyophilized powder has the kiwi fruit fragrance of passion fruit when being eaten, so that the product competitiveness of the cookie is improved.
Detailed Description
In order that the invention may be further understood, reference will now be made to the following examples. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention.
The first embodiment is as follows:
the high-dietary-fiber sugar-free cookie comprises the following raw material components in parts by weight:
60 parts of low-gluten flour, 25 parts of qukang rice flour, 15 parts of soybean fiber powder, 10 parts of green bean powder, 10 parts of green cabbage powder, 8 parts of purple sweet potato powder, 6 parts of taro powder, 12 parts of skimmed milk powder, 35 parts of palm oil, 12 parts of purified water, 12 parts of isomaltitol, 8 parts of passion fruit pulp freeze-dried powder, 6 parts of baking soda, 3 parts of condensed milk essence and 2 parts of edible salt.
Wherein, the upper surface of the finished cookie is provided with a plurality of concentric annular channel grooves, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
The preparation method of the high-dietary-fiber sugar-free cookie comprises the following steps:
s1, dissolving the auxiliary materials, dissolving 12 parts of skimmed milk powder, 12 parts of isomaltitol, 6 parts of baking soda, 3 parts of condensed milk essence and 2 parts of edible salt in 12 parts of purified water, and uniformly mixing for later use. The auxiliary materials are intensively dissolved so as to be uniformly mixed in purified water and can be uniformly mixed with the main powder;
s2, preparing main powder, fully premixing 60 parts of low-gluten flour, 25 parts of qukang rice flour, 15 parts of soybean fiber powder, 10 parts of green bean powder, 10 parts of green cabbage powder, 8 parts of purple sweet potato powder and 6 parts of henry steudnera tuber powder before kneading, and then sieving the premixed mixed powder with a 120-mesh sieve to prepare 120-mesh mixed powder;
s3, preparing dough, putting the mixed powder prepared in the step S2 into a dough kneading machine, adding one half of the volume part of the auxiliary material dissolving liquid prepared in the step S1, kneading for 30min, adding an appropriate amount of auxiliary material dissolving liquid every 10min, uniformly mixing until the mixture has plasticity, and standing for 10min for later use. Specifically, the auxiliary material dissolving solution is added between the dough kneaders, and the auxiliary material dissolving solution is fully stirred again, and the stirring again is to dissolve and stir the auxiliary material prepared in the step S1 uniformly, so as to prevent the auxiliary material from generating precipitation in the process of standby placement;
s4, making a cake blank, namely repeatedly rolling the well-standing dough for multiple times, then carrying out extrusion molding by using a biscuit mold to obtain an initial cake blank, pressing the upper surface of the initial cake blank by using a knurling tool, and making a plurality of concentric annular channel grooves on the upper surface of the initial cake blank;
s5, baking, namely brushing a thin layer of salad oil on the bottom of a baking tray, then placing the cake blank prepared in the step S4 in the baking tray, placing the cake blank in an oven, and baking for 7-8 minutes at 180 ℃;
s6, blending spice powder, taking out the baked cookies, and sieving the hot cookies once on the surface of the cookies to obtain the passion fruit jelly powder. Specifically, the passion fruit meat freeze-dried powder is 180-200 meshes of passion fruit meat freeze-dried powder;
s7, cooling and packaging, namely naturally cooling the cookie biscuits with the incense powder to normal temperature, and then filling the cookie biscuits into a sealed packaging box for storage.
Example two:
the high-dietary-fiber sugar-free cookie comprises the following raw material components in parts by weight:
70 parts of low-gluten flour, 28 parts of qukang rice flour, 20 parts of soybean fiber powder, 18 parts of green soybean powder, 12 parts of green cabbage powder, 9 parts of purple sweet potato powder, 7 parts of taro powder, 15 parts of skim milk powder, 45 parts of palm oil, 15 parts of purified water, 13 parts of isomaltitol, 9 parts of passion fruit pulp freeze-dried powder, 8 parts of baking soda, 4 parts of condensed milk essence and 2.5 parts of edible salt.
Wherein, the upper surface of the finished cookie is provided with a plurality of concentric annular channel grooves, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
The preparation method of the high-dietary-fiber sugar-free cookie comprises the following steps:
s1, dissolving auxiliary materials, dissolving 15 parts of skimmed milk powder, 13 parts of isomaltitol, 8 parts of baking soda, 4 parts of condensed milk essence and 2.5 parts of edible salt in 15 parts of purified water, and uniformly mixing for later use. The auxiliary materials are intensively dissolved so as to be uniformly mixed in purified water and can be uniformly mixed with the main powder;
s2, preparing main powder, fully premixing 70 parts of low-gluten flour, 28 parts of qukang rice flour, 20 parts of soybean fiber powder, 18 parts of green bean powder, 12 parts of green cabbage powder, 9 parts of purple sweet potato powder and 7 parts of henry steudnera tuber powder before kneading, and then sieving the premixed mixed powder through a 140-mesh sieve to prepare 140-mesh mixed powder;
s3, preparing dough, putting the mixed powder prepared in the step S2 into a dough kneading machine, adding one half of the volume part of the auxiliary material dissolving liquid prepared in the step S1, kneading for 30min, adding an appropriate amount of auxiliary material dissolving liquid every 10min, uniformly mixing until the mixture has plasticity, and standing for 10min for later use. Specifically, the auxiliary material dissolving solution is added between the dough kneaders, and the auxiliary material dissolving solution is fully stirred again, and the stirring again is to dissolve and stir the auxiliary material prepared in the step S1 uniformly, so as to prevent the auxiliary material from generating precipitation in the process of standby placement;
s4, making a cake blank, namely repeatedly rolling the well-standing dough for multiple times, then carrying out extrusion molding by using a biscuit mold to obtain an initial cake blank, pressing the upper surface of the initial cake blank by using a knurling tool, and making a plurality of concentric annular channel grooves on the upper surface of the initial cake blank;
s5, baking, namely brushing a thin layer of salad oil on the bottom of a baking tray, then placing the cake blank prepared in the step S4 in the baking tray, placing the cake blank in an oven, and baking for 7-8 minutes at 180 ℃;
s6, blending spice powder, taking out the baked cookies, and sieving the hot cookies once on the surface of the cookies to obtain the passion fruit jelly powder. Specifically, the passion fruit meat freeze-dried powder is 180-200 meshes of passion fruit meat freeze-dried powder;
s7, cooling and packaging, namely naturally cooling the cookie biscuits with the incense powder to normal temperature, and then filling the cookie biscuits into a sealed packaging box for storage.
Example three:
the high-dietary-fiber sugar-free cookie comprises the following raw material components in parts by weight:
80 parts of low-gluten flour, 30 parts of qukang rice flour, 25 parts of soybean fiber powder, 25 parts of green bean powder, 15 parts of green cabbage powder, 10 parts of purple sweet potato powder, 8 parts of taro powder, 18 parts of skim milk powder, 50 parts of palm oil, 20 parts of purified water, 15 parts of isomaltitol, 10 parts of passion fruit frozen dry powder, 9 parts of baking soda, 5 parts of condensed milk essence and 3 parts of edible salt.
Wherein, the upper surface of the finished cookie is provided with a plurality of concentric annular channel grooves, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
The preparation method of the high-dietary-fiber sugar-free cookie comprises the following steps:
s1, dissolving auxiliary materials, dissolving 18 parts of skimmed milk powder, 15 parts of isomaltitol, 9 parts of baking soda, 5 parts of condensed milk essence and 3 parts of edible salt in 20 parts of purified water, and uniformly mixing for later use. The auxiliary materials are intensively dissolved so as to be uniformly mixed in purified water and can be uniformly mixed with the main powder;
s2, preparing main powder, fully premixing 80 parts of low-gluten flour, 30 parts of Qukang rice flour, 25 parts of soybean fiber powder, 25 parts of green bean powder, 15 parts of green cabbage powder, 10 parts of purple sweet potato powder and 8 parts of henry steudnera tuber powder before kneading, and then sieving the premixed mixed powder with a 150-mesh sieve to prepare 150-mesh mixed powder;
s3, preparing dough, putting the mixed powder prepared in the step S2 into a dough kneading machine, adding one half of the volume part of the auxiliary material dissolving liquid prepared in the step S1, kneading for 30min, adding an appropriate amount of auxiliary material dissolving liquid every 10min, uniformly mixing until the mixture has plasticity, and standing for 10min for later use. Specifically, the auxiliary material dissolving solution is added between the dough kneaders, and the auxiliary material dissolving solution is fully stirred again, and the stirring again is to dissolve and stir the auxiliary material prepared in the step S1 uniformly, so as to prevent the auxiliary material from generating precipitation in the process of standby placement;
s4, making a cake blank, namely repeatedly rolling the well-standing dough for multiple times, then carrying out extrusion molding by using a biscuit mold to obtain an initial cake blank, pressing the upper surface of the initial cake blank by using a knurling tool, and making a plurality of concentric annular channel grooves on the upper surface of the initial cake blank;
s5, baking, namely brushing a thin layer of salad oil on the bottom of a baking tray, then placing the cake blank prepared in the step S4 in the baking tray, placing the cake blank in an oven, and baking for 7-8 minutes at 180 ℃;
s6, blending spice powder, taking out the baked cookies, and sieving the hot cookies once on the surface of the cookies to obtain the passion fruit jelly powder. Specifically, the passion fruit meat freeze-dried powder is 180-200 meshes of passion fruit meat freeze-dried powder;
s7, cooling and packaging, namely naturally cooling the cookie biscuits with the incense powder to normal temperature, and then filling the cookie biscuits into a sealed packaging box for storage.
Example four:
the high-dietary-fiber sugar-free cookie comprises the following raw material components in parts by weight:
75 parts of low-gluten flour, 25 parts of qukang rice flour, 19 parts of soybean fiber powder, 18 parts of green soybean powder, 15 parts of green cabbage powder, 9 parts of purple sweet potato powder, 6 parts of taro powder, 14 parts of skim milk powder, 40 parts of palm oil, 20 parts of purified water, 14 parts of isomaltitol, 8 parts of passion fruit pulp freeze-dried powder, 9 parts of baking soda, 4 parts of condensed milk essence and 2 parts of edible salt.
Wherein, a plurality of concentric annular channel grooves are formed on the upper surface of the manufactured cookie biscuit, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
The preparation method of the high-dietary-fiber sugar-free cookie comprises the following steps:
s1, dissolving auxiliary materials, dissolving 14 parts of skimmed milk powder, 14 parts of isomaltitol, 9 parts of baking soda, 4 parts of condensed milk essence and 2 parts of edible salt in 20 parts of purified water, and uniformly mixing for later use. The auxiliary materials are intensively dissolved so as to be uniformly mixed in purified water and can be uniformly mixed with the main powder;
s2, preparing main powder, fully premixing 75 parts of low-gluten flour, 25 parts of qukang rice flour, 19 parts of soybean fiber powder, 18 parts of green bean powder, 15 parts of green cabbage powder, 9 parts of purple sweet potato powder and 6 parts of henry steudnera tuber powder before kneading, and then sieving the premixed mixed powder with a 120-mesh sieve to prepare 120-mesh mixed powder;
s3, preparing dough, putting the mixed powder prepared in the step S2 into a dough kneading machine, adding one half of the volume part of the auxiliary material dissolving liquid prepared in the step S1, kneading for 30min, adding an appropriate amount of auxiliary material dissolving liquid every 10min, uniformly mixing until the mixture has plasticity, and standing for 10min for later use. Specifically, the auxiliary material dissolving solution is added between the dough kneaders, and the auxiliary material dissolving solution is fully stirred again, and the stirring again is to dissolve and stir the auxiliary material prepared in the step S1 uniformly, so as to prevent the auxiliary material from generating precipitation in the process of standby placement;
s4, making a cake blank, namely repeatedly rolling the well-standing dough for multiple times, then carrying out extrusion molding by using a biscuit mold to obtain an initial cake blank, pressing the upper surface of the initial cake blank by using a knurling tool, and making a plurality of concentric annular channel grooves on the upper surface of the initial cake blank;
s5, baking, namely brushing a thin layer of salad oil on the bottom of a baking tray, then placing the cake blank prepared in the step S4 in the baking tray, placing the cake blank in an oven, and baking for 7-8 minutes at 180 ℃;
s6, blending spice powder, taking out the baked cookies, and sieving the hot cookies once on the surface of the cookies to obtain the passion fruit jelly powder. Specifically, the passion fruit meat freeze-dried powder is 180-200 meshes of passion fruit meat freeze-dried powder;
s7, cooling and packaging, namely naturally cooling the cookie biscuits with the incense powder to normal temperature, and then filling the cookie biscuits into a sealed packaging box for storage.
In the embodiment of the invention, the Qukang rice flour is prepared from Qukang rice cultivated at Zhejiang university, contains 4-6% of resistant starch and 30% of slow-release starch, and has the effects of preventing three highs, losing weight and reducing fat. By matching with other main material components rich in resistant starch and cellulose, such as kojic rice flour, soybean fiber powder, green soybean powder, green cabbage powder, purple sweet potato powder, taro powder and the like, the prepared cookie biscuit has the characteristic of high dietary fiber and no sugar.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined by the appended claims and their equivalents.
Claims (5)
1. The high-dietary-fiber sugar-free cookie is characterized by comprising the following raw material components in parts by weight:
60-80 parts of low-gluten flour, 25-30 parts of Qukang rice flour, 15-25 parts of soybean fiber powder, 10-25 parts of green soybean powder, 10-15 parts of green cabbage powder, 8-10 parts of purple sweet potato powder, 6-8 parts of henry steudnera tuber powder, 12-18 parts of skimmed milk powder, 35-50 parts of palm oil, 12-20 parts of purified water, 12-15 parts of isomaltitol, 8-10 parts of passion fruit pulp freeze-dried powder, 6-9 parts of baking soda, 3-5 parts of condensed milk essence and 2-3 parts of edible salt;
the upper surface of the cookie biscuit is formed with a plurality of concentric annular channel grooves, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
2. The high dietary fiber sugar-free cookie according to claim 1, comprising the following raw material components in parts by weight:
70 parts of low-gluten flour, 28 parts of qukang rice flour, 20 parts of soybean fiber powder, 18 parts of green soybean powder, 12 parts of green cabbage powder, 9 parts of purple sweet potato powder, 7 parts of taro powder, 15 parts of skim milk powder, 45 parts of palm oil, 15 parts of purified water, 13 parts of isomaltitol, 9 parts of passion fruit pulp freeze-dried powder, 8 parts of baking soda, 4 parts of condensed milk essence and 2.5 parts of edible salt;
the upper surface of the cookie biscuit is formed with a plurality of concentric annular channel grooves, and passion fruit meat freeze-dried powder is sieved in the annular channel grooves.
3. The method of making high dietary fiber sugar-free cookies as claimed in claim 1, which comprises the steps of:
s1, dissolving auxiliary materials, dissolving 12-18 parts of skimmed milk powder, 12-15 parts of isomaltitol, 6-9 parts of baking soda, 3-5 parts of condensed milk essence and 2-3 parts of edible salt in 12-20 parts of purified water, and uniformly mixing for later use;
s2, preparing main powder, namely fully premixing 60-80 parts of low-gluten flour, 25-30 parts of koukang rice flour, 15-25 parts of soybean fiber powder, 10-25 parts of green bean powder, 10-15 parts of green cabbage powder, 8-10 parts of purple sweet potato powder and 6-8 parts of taro powder before dough kneading, and then sieving the premixed mixed powder through a 120-150-mesh sieve to prepare mixed powder of 120-150 meshes;
s3, dough preparation, namely putting the mixed powder prepared in the step S2 into a dough kneading machine, then adding one-half volume part of the auxiliary material dissolving liquid prepared in the step S1, kneading for 30min, then adding a proper amount of auxiliary material dissolving liquid every 10min, uniformly mixing until the mixture has plasticity, and standing for 10min for later use;
s4, making a cake blank, namely repeatedly rolling the well-standing dough for multiple times, then carrying out extrusion molding by using a biscuit mold to obtain an initial cake blank, pressing the upper surface of the initial cake blank by using a knurling tool, and making a plurality of concentric annular channel grooves on the upper surface of the initial cake blank;
s5, baking, namely brushing a thin layer of salad oil on the bottom of a baking tray, then placing the cake blank prepared in the step S4 in the baking tray, placing the cake blank in an oven, and baking for 7-8 minutes at 180 ℃;
s6, blending spice powder, taking out the baked cookies, and sieving the cookies once on the surface of the cookies while the cookies are hot to obtain passion fruit freeze-dried powder;
s7, cooling and packaging, namely naturally cooling the cookie biscuits with the incense powder to normal temperature, and then filling the cookie biscuits into a sealed packaging box for storage.
4. The method for preparing sugar-free cookies containing high dietary fiber according to claim 3, wherein in said step S3, the supplementary material solution is sufficiently stirred again between the time of adding the supplementary material solution to the dough kneading machine.
5. The method for preparing high-dietary-fiber sugar-free cookies according to claim 3, wherein in the step S5, the passion fruit meat freeze-dried powder is 180-200 mesh passion fruit meat freeze-dried powder.
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Application publication date: 20210122 |