CN113016847A

CN113016847A - Mint-flavored biscuit and preparation method thereof

Info

Publication number: CN113016847A
Application number: CN202110429936.6A
Authority: CN
Inventors: 魏琴; 杨丽; 房育辉; 周林; 王鹏; 王芹
Original assignee: Yibin University
Current assignee: Yibin University
Priority date: 2021-02-07
Filing date: 2021-04-21
Publication date: 2021-06-25

Abstract

The invention provides mint flavor biscuits and a preparation method thereof, wherein the mint flavor biscuits comprise the following raw materials in parts by weight: 80-120 parts of flour, 5-12 parts of milk powder, 0.5-3 parts of mint powder, 15-50 parts of butter, 20-40 parts of water, 15-40 parts of sugar, 0.5-2 parts of baking soda and 0.5-2 parts of salt, and the health-care food is prepared by uniformly mixing, fermenting, blank making and baking the raw materials. The mint biscuit provided by the invention is crisp, is not easy to bubble, deform and crack, has a brown color and a light green color, shows the faint scent of mint, has the health-care function of mint and rich dietary fiber, has excellent flavor and mouthfeel, increases the application approach and the utilization value of mint, and is a convenient leisure food suitable for all ages.

Description

Mint-flavored biscuit and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a mint-flavored biscuit and a preparation method thereof.

Background

The Biscuit (Biscuit) is a food with crisp or dry mouthfeel which is prepared by taking wheat flour (generally low-gluten wheat flour) as a main raw material, adding vegetable oil or animal fat, adding or not adding sugar and/or other ingredients, and performing the process flows of dough preparation, baking or frying and baking and the like. As a common leisure food, the biscuit is low in water content, long in shelf life and various in taste, can be eaten in most occasions, is very convenient to carry, and can meet the requirements of most people on food, so that the biscuit is popular with consumers, especially teenagers. With the increasing modern living standard, people's requirements for diet are no longer on the basic substance requirement of being full, but more pay more attention to the nutrition and health of food. The traditional biscuits contain high sugar, high fat and other factors, so that the traditional biscuits are not suitable for consumption concepts of modern consumers any more, and are not suitable for consumption of consumers with symptoms of diabetes, obesity and the like and other modern consumers with requirements on health. In order to meet the trend requirements of modern consumers on green and health, in recent decades, large, medium and small biscuit manufacturing enterprises at home and abroad continuously research various food raw materials with functional components, develop and utilize the food raw materials, and add the food raw materials into biscuits to enable the biscuits to become various nutritional and health-care foods, so that the requirements of the consumers on green and health products are met, and the market competitiveness of biscuit companies is improved.

Mint (mint haplocalyx. Briq) which is called as peppermint belongs to Labiatae (Labiatae Linn.) mint subfamily (mint mountain Briq.), is aromatic for years or annual herbs, has cool and refreshing fragrance, and is mostly distributed in temperate regions of northern hemisphere and less in southern hemisphere. About 30 species all over the world, the existing 12 species and 6 species in China are wild species which are mainly distributed in north China, east China, southwest China and the like, and the provinces such as Jiangsu, Jiangxi and the like are more and all the parts of the country grow. The height of the mint plant is about 30-60 cm, the lower part of the stem grows stolonically, the nodes grow roots, and the upper part is upright; the leaves are opposite, have short handles, are mostly egg-shaped, have the length of about 2-7 cm and the width of about 1-3 cm, and have strong fragrance and cool feeling after being kneaded by hands. The stems and leaves of herba Menthae can be used as medicine, and has effects of dispelling wind and heat, relieving sore throat and relieving pain, and can be used for treating wind-heat headache and measles. The mint also contains various abundant nutritional ingredients, and research data shows that the mint contains about 37g of carbohydrate, 30g of dietary fiber, 7g of protein, 4g of fat and 18mg of sodium in every 100g of dry mint on average. Moreover, the mint leaves also contain vitamin B, menthone and various essential amino acids required by human bodies, so that the mint is applied to biscuit processing, the nutritional value of the biscuit can be effectively improved, and the functional requirements of the product are improved.

Disclosure of Invention

The invention mainly solves the technical problem of providing the mint flavor biscuit and the preparation method thereof, the obtained mint biscuit is crisp, is not easy to bubble, deform and crack, has a brown yellow and slightly green color band, has the fresh scent and the health care effect of mint, is rich in dietary fiber, has good flavor and taste, and improves the nutritional value of the biscuit.

In order to solve the technical problems, the invention adopts the following technical scheme:

the invention provides mint-flavored biscuits which comprise the following raw materials in parts by weight: 80-120 parts of flour, 5-12 parts of milk powder, 0.5-3 parts of mint powder, 15-50 parts of butter, 20-40 parts of water, 15-40 parts of sugar, 0.5-2 parts of baking soda and 0.5-2 parts of salt.

The butter has small fat particle, low melting point, and high digestibility, and contains essential fatty acid, abundant vitamin A, vitamin D and lecithin.

Further, the raw materials comprise the following components in parts by weight: 90-100 parts of flour, 5-9 parts of milk powder, 1-3 parts of mint powder, 20-40 parts of butter, 20-36 parts of water, 15-40 parts of sugar, 0.5-2 parts of baking soda and 0.5-2 parts of salt;

preferably comprises the following components in parts by weight: 100 parts of flour, 7 parts of milk powder, 2 parts of mint powder, 35 parts of butter, 28 parts of water, 25 parts of sugar, 1 part of baking soda and 1 part of salt.

In a specific embodiment of the invention, the mint-flavored biscuit comprises the following raw materials in parts by weight: 80-120 parts of flour, 5-12 parts of milk powder, 0.5-3 parts of mint powder, 15-26 parts of butter, 20-40 parts of water, 15-40 parts of sugar, 0.5-2 parts of baking soda and 0.5-2 parts of salt.

Further, the raw materials comprise the following components in parts by weight: 90-110 parts of flour, 6-9 parts of milk powder, 0.5-2.5 parts of mint powder, 18-24 parts of butter, 24-36 parts of water, 20-35 parts of sugar, 0.5-1.5 parts of baking soda and 0.5-1.5 parts of salt;

further, the raw materials comprise the following components in parts by weight: 90-100 parts of flour, 6-8 parts of milk powder, 1-1.5 parts of mint powder, 18-22 parts of butter, 24-28 parts of water, 20-30 parts of sugar, 0.5-1 part of baking soda and 0.5-1 part of salt.

Preferably comprises the following components in parts by weight: 100 parts of flour, 7 parts of milk powder, 1.5 parts of mint powder, 22 parts of butter, 28 parts of water, 25 parts of sugar, 1 part of baking soda and 1 part of salt.

In a specific embodiment of the invention, the flour is selected from one or more of strong flour, medium flour, low flour and non-strong flour, and low flour is preferred.

In a specific embodiment of the present invention, the milk powder is selected from one of skimmed milk powder and whole milk powder, preferably skimmed milk powder;

the sugar is selected from one of white sugar and powdered sugar.

In a specific embodiment of the present invention, the particle size of the mint powder is 50 to 70 mesh, preferably 60 mesh.

The invention also provides a preparation method of the mint-flavored biscuit, which comprises the following steps: mixing the raw materials, fermenting, making blank, and baking; further, after butter is foamed, the butter is kneaded and mixed with sugar, water, salt, flour, mint powder, milk powder and baking soda, and then the mixture is proofed and made into blanks, and the blanks are baked after the baking oven is preheated for 5-10 min.

In a specific embodiment of the present invention, the kneading time is such that the dough is not sticky to the hands;

further, the proofing time is the time until a gluten protein network is formed, and the internal stress of the dough is eliminated;

further, the thickness of the biscuit blank obtained by blank making is 2-5 mm, preferably 2.5-3.5 mm, and more preferably 3 mm;

further, the baking conditions are as follows: the ignition temperature is 160-200 ℃, the primer temperature is 130-170 ℃, and the baking time is 8-15 min.

The baking temperature is one of the most important factors for determining the color, the flavor and the tissue state of a finished biscuit product, if the baking temperature is too high, the biscuit is easy to be burnt in appearance, the inside is soft and unripe, the baking temperature is too low, and the baking time is longer, the moisture loss of the inside and the outer skin is heavier, so that the mouthfeel is influenced, in a specific embodiment of the invention, the baking conditions are as follows: the firing temperature is 170 ℃, the primer temperature is 140 ℃, and the baking time is 10-12 min.

The invention has the following beneficial effects:

(1) the mint biscuit provided by the invention is crisp, has a flat appearance, is not easy to bubble and deform, has a yellowish brown color with slight green color, is uniform in color distribution, uniform in internal pore distribution and good in sense, not only shows the faint scent of mint, but also has the health-care function of mint and rich dietary fiber, has excellent flavor and mouthfeel, meets the relevant requirements of national food indexes, increases the application approach and the utilization value of mint, and is a convenient leisure food suitable for all ages.

(2) The preparation method has the advantages of simple preparation process, convenient operation, less equipment investment, cheap and easily obtained raw materials, suitability for industrial production, and good economic benefit and application prospect.

Drawings

FIG. 1 is a mint flavored cracker product of the present invention;

FIG. 2 is a graph of the effect of different amounts of mint powder on mint flavor cookie quality;

FIG. 3 is a graph of the effect of different amounts of water added on mint flavor cookie quality;

FIG. 4 is a graph of the effect of different amounts of butter added on mint flavor cookie quality;

FIG. 5 is a graph of the effect of different amounts of skim milk powder on the quality of mint-flavored cookies;

FIG. 6 is a graph of mint biscuits made by the method of example 16 and comparative example 7 of the present invention;

FIG. 7 is a radar chart of sensory evaluation results of mint biscuits prepared by the methods of example 16 and comparative example 7 according to the invention.

Detailed Description

The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.

Materials and instruments

1. Material

The raw materials for making the mint-flavored biscuits are shown in table 1.

TABLE 1 test materials

TABLE 2 test apparatus

Sensory evaluation criteria

The sensory evaluation was divided into 100 total parts and 4 total parts: the total form score is 20 points (accounting for 20%), the total color score is 25 points (accounting for 25%), the total flavor score is 30 points (accounting for 30%), the total taste score is 25 points (accounting for 25%), 10 sensory evaluators trained through scoring standards are used for carrying out evaluation, and the final scoring score is the average score of the scores given by 10 evaluators. Sensory scoring criteria for mint flavored cookies are shown in table 3.

TABLE 3 scoring criteria for mint flavored cookies

Example 1 preparation method of mint-flavored cookies

1. Raw and auxiliary material selection and treatment

Selecting commercially available food-grade low-gluten flour, butter, sodium bicarbonate, salt, white sugar, skimmed milk powder, purified water and herba Menthae, pulverizing dried herba Menthae into fine powder with a pulverizer, and sieving with 60 mesh 304 grade stainless steel sieve to remove coarse macrofiber. Because the white granulated sugar has larger particles, the white granulated sugar is not easy to dissolve in the dough preparation process, and the white granulated sugar needs to be crushed into powdered sugar in order to better dissolve the white granulated sugar into the dough.

2. Preparation of dough

(1) Premixing: weighing 100g of low-gluten flour, putting the low-gluten flour into a stainless steel basin, weighing 1.5g of mint powder, 7g of skimmed milk powder and 1g of baking soda on a clean plate respectively, and then putting the mint powder, the skimmed milk powder and the baking soda into the steel basin to be mixed uniformly.

(2) Modulation: placing butter at room temperature for softening, cutting 22g of butter, placing the weighed butter into a steel basin, manually beating in a water bath at 60 ℃, adding 25g of white granulated sugar, 28g of purified water and 1g of salt, heating and stirring uniformly in a water bath kettle, adding the mixture into premixed flour, kneading and mixing to uniformly mix all the components in the dough until the dough is not sticky.

(3) Standing still

The kneaded dough needs to be kept stand for 20min, so that a gluten protein network is formed, the internal stress of the dough is eliminated, and if the time in the dough preparation process is long enough, the internal stress of the dough is offset, the dough does not need to be kept stand.

3. Roll forming

After being proofed, the dough is placed on a clean and flat chopping board, is rolled by a rolling pin or a noodle press to be made into a cake, is repeatedly rolled for 3min after being folded to be made into a cake with the thickness of 3mm, is made into a biscuit blank by a die with proper size, and is placed on a baking tray with tin foil paper in order to be baked.

4. Baking and cooling

And (3) opening an oven for preheating 5min in advance, putting the biscuit into a baking tray to be baked for baking after preheating is finished, setting the upper fire temperature of the oven at 170 ℃, the bottom fire temperature at 140 ℃, controlling the baking time at 10-12 min, and finishing baking when the biscuit is slightly scorched. And (3) after the biscuit is baked, taking out the baking tray, placing the baking tray on a clean heat-resistant table top, and cooling at room temperature until the biscuit is cooled to room temperature to obtain a finished product (shown in figure 1).

As can be seen from figure 1, the biscuit prepared by the formula of example 1 is not easy to foam, deform and crack, has a burnt yellow and slightly green color, shows the fresh scent of the mint, has crisp taste and excellent taste and flavor; the added mint with medicinal and edible components endows the biscuit with certain pharmacological functions, so that the biscuit is unique, not only meets the consumption purpose of modern consumers, but also can enhance the competitiveness of the mint biscuit in the market.

Example 2

Compared with the embodiment 1, the mint powder, the skim milk powder, the butter and the purified water have different dosages, and other process steps and conditions are the same. The specific formula is as follows:

100g of low-gluten flour, 1g of mint powder, 7g of skimmed milk powder, 1g of baking soda, 18g of butter, 25g of white granulated sugar, 24g of purified water and 1g of salt.

Example 3

100g of low-gluten flour, 1g of mint powder, 8g of skimmed milk powder, 1g of baking soda, 20g of butter, 25g of white granulated sugar, 28g of purified water and 1g of salt.

Example 4

100g of low-gluten flour, 1g of mint powder, 9g of skimmed milk powder, 1g of baking soda, 22g of butter, 25g of white granulated sugar, 32g of purified water and 1g of salt.

Example 5

100g of low-gluten flour, 1.5g of mint powder, 9g of skimmed milk powder, 1g of baking soda, 20g of butter, 25g of white granulated sugar, 24g of purified water and 1g of salt.

Example 6

100g of low-gluten flour, 1.5g of mint powder, 8g of skimmed milk powder, 1g of baking soda, 18g of butter, 25g of white granulated sugar, 32g of purified water and 1g of salt.

Example 7

100g of low-gluten flour, 2g of mint powder, 8g of skimmed milk powder, 1g of baking soda, 22g of butter, 25g of white granulated sugar, 24g of purified water and 1g of salt.

Example 8

100g of low-gluten flour, 2g of mint powder, 9g of skimmed milk powder, 1g of baking soda, 18g of butter, 25g of white granulated sugar, 28g of purified water and 1g of salt.

Example 9

100g of low-gluten flour, 2g of mint powder, 7g of skimmed milk powder, 1g of baking soda, 20g of butter, 25g of white granulated sugar, 32g of purified water and 1g of salt.

The mint flavor biscuit finished products prepared in examples 1-9 were subjected to comprehensive sensory evaluation according to the sensory evaluation criteria in table 3, and the results are shown in table 4.

TABLE 4 Integrated organoleptic scores for mint-flavored cookies made with different formulations

Example 10

Compared with the example 1, the baking pan is brushed with the bottom oil before baking and then baked. The method specifically comprises the following steps:

1. selection and treatment of raw and auxiliary materials, 2. preparation of dough and condition parameters were the same as in example 1.

3. Roll forming

After being proofed, the dough is placed on a clean and flat chopping board, is rolled by a rolling pin or a noodle press to be made into a flour cake, is repeatedly rolled for 3min after being folded to be made into a flour cake with the thickness of 3mm, is made into biscuit blanks by a die with proper size, and is neatly placed on a baking tray with tin foil paper after base oil is brushed on the baking tray to wait for baking.

4. Baking and cooling: the same as in example 1.

The loose tissue structure appears in the mint-flavored biscuits prepared in the example 10, so that the dry brittleness of the biscuits is reduced, and the chewing taste is influenced, because a layer of oil is coated at the bottom, and oil molecules at the bottom move violently in the baking process and are gradually blended into the biscuits, the original tissue structure of the mint biscuits in the preparation process of the biscuits can be damaged, and the brittleness of the biscuits is not enough.

Example 11

The biscuit raw material formula comprises: 100g of low-gluten flour, 1.5g of mint powder, 6g of skimmed milk powder, 20g of butter, 28g of water, 1g of baking soda, 25g of powdered sugar and 1g of salt, the steps of example 1 are followed to prepare a biscuit, different baking temperatures are set, and the baking temperature gradient is set as shown in Table 5:

TABLE 5 baking temperature gradient

And carrying out sensory evaluation on the biscuits baked under each baking condition.

When the baking temperature conditions are T1 and T2, the surface layer of the baked biscuit product is scorched and blackened, and the interior of the baked biscuit product is in a soft and white immature state, because the baking temperature is too high, a hard shell outer film is easily and quickly formed on the surface layer, the moisture in the interior is locked, the interior of the biscuit product is soft, and because the temperature is high, the surface layer is very quick-dried and pasty, and the interior of the biscuit product is still in the immature state.

When the baking temperature condition is T3, the baked biscuit product is easy to have an uneven shape, because the moisture in the biscuit is quickly volatilized and lost under the high temperature condition, the biscuit is made to be in the uneven shape under the impact of water vapor; and the biscuit is yellow and white alternately and has unnatural color due to uneven shape.

When the baking temperature condition is T4, the baked biscuit has a smooth appearance, a yellowish brown and greenish color, uniform color distribution, uniform pore distribution inside and good sense.

When the baking temperature condition is T5, the baked biscuit product has the phenomenon of dry cracking, because the baking temperature is lower, the baking time is increased, the water is evaporated too much, and the biscuit is dry cracked.

Example 12

Weighing a biscuit raw material formula: 100g of low-gluten flour, 6g of skim milk powder, 20g of butter, 28g of water, 1g of baking soda, 25g of powdered sugar and 1g of salt are respectively weighed, and 1g, 1.5g, 2g, 2.5g and 3g of mint powder are respectively weighed according to the addition amounts of other materials in the basic formula, and biscuits are prepared according to the operation steps and baking conditions of example 1, and the influence of different addition amounts of the mint powder on the quality of the mint-flavored biscuits is researched. Sensory scores are shown in figure 2A.

As shown in figure 2A, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 6g of skim milk powder, 20g of butter, 28g of water, 1g of baking soda, 25g of powdered sugar and 1g of salt, the addition amount of the mint powder reaches 1.5g, and the sensory score reaches the peak value. When the adding amount of the mint powder is low, the fresh flavor of the mint is insufficient, the slight green luster of the mint is not obvious enough, and the mint flavor is not sufficient when tasting, so that the sensory score is low; when the added amount of the mint powder is high, the mint flavor is pungent, the biscuits are green and dark, the mint flavor is pungent in throat when tasting, and the sensory score is poor; when the addition amount of the mint is 1.5g, the flavor of the mint is natural and soft, and the sensory score is optimal and is 88 points.

Example 13

Weighing a biscuit raw material formula: 100g of low-gluten flour, 1.5g of mint powder, 6g of skimmed milk powder, 20g of butter, 1g of baking soda, 25g of powdered sugar, 1g of salt and other materials in the basic formula in constant addition, respectively weighing 20g, 24g, 28g, 32g and 36g of water, preparing biscuits according to the operation steps and baking conditions of the example 1, and exploring the influence of different addition amounts of the water on the quality of the mint-flavored biscuits. Sensory scores are shown in figure 3A.

As can be seen from the graph 3A, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 6g of skim milk powder, 20g of butter, 1.5g of mint powder, 1g of baking soda, 25g of powdered sugar and 1g of salt, the sensory score of the mint-flavored biscuit reaches the peak value when the addition amount of water is 28 g. When the addition amount of water is low, the cake blank is not easy to shape, and the finished biscuit product is incomplete and smooth in shape, so that the sensory score is low; when the addition amount of water is higher, the biscuit is hard and not enough in crispness, so that the sensory score is lower; when the addition amount of water is 28g, the biscuit is good in crispness, complete and smooth in appearance and best in sense, and the number of the biscuit added is 88.

Example 14

Weighing a biscuit raw material formula: 100g of low-gluten flour, 1.5g of mint powder, 6g of skimmed milk powder, 28g of water, 1g of baking soda, 25g of powdered sugar, 1g of salt and the like are added in the same amount as other materials in the basic formula, 18g, 20g, 22g, 24g and 26g of butter are respectively weighed, biscuits are prepared according to the operation steps and baking conditions of example 1, and the influence of different addition amounts of the butter on the quality of the mint-flavored biscuits is researched. Sensory scores are shown in figure 4A.

As can be seen from the graph 4A, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 6g of skimmed milk powder, 1.5g of mint powder, 28g of water, 1g of baking soda, 25g of powdered sugar and 1g of salt, the sensory score reaches a peak value when the addition amount of butter is 20 g. When the butter addition amount is low, the biscuit is easy to harden and deform, so that the sensory score is low; when the addition amount of butter is high, because the oil content is too high, the biscuit blank is loose, the baked biscuit is soft and not crisp enough, and the sensory score is low; and when the addition amount of the butter is 20g, the grease can better cover starch and protein, a layer of oil film is formed around the grease, so that baked biscuits are crisp and crisp, and simultaneously, due to the isolation of the oil film, a gluten network is not easily formed on dough, so that the biscuits are easy to crack, and the score is the highest at this moment and is 84 minutes.

Example 15

Weighing a biscuit raw material formula: 100g of low-gluten flour, 1.5g of mint powder, 20g of butter, 28g of water, 1g of baking soda, 25g of powdered sugar, 1g of salt and other materials in the basic formula are weighed with constant addition amount, 4g, 5g, 6g, 7g and 8g of skimmed milk powder are respectively weighed, biscuits are manufactured according to the operation steps and baking conditions of example 1, and the influence of different addition amounts of the skimmed milk powder on the quality of the mint-flavored biscuits is researched. Sensory scores are shown in figure 5A.

As can be seen from the graph 5A, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 1.5g of mint powder, 20g of butter, 28g of water, 1g of baking soda, 25g of powdered sugar and 1g of salt, the sensory score is highest and is 85 minutes when the addition amount of the skimmed milk powder is 8 g. When the content of the skimmed milk powder is low, the milk flavor is insufficient, and when the content of the skimmed milk powder is high, the milk flavor presses the faint scent of the mint, so that the milk flavor is not coordinated with the mint flavor, and the sensory score is low. When the added amount of the skimmed milk powder reaches 8g, the milk flavor and the mint flavor can be well displayed.

Example 16

Weighing a biscuit raw material formula: 100g of low-gluten flour, 7g of skim milk powder, 35g of butter, 28g of water, 1g of baking soda, 25g of white granulated sugar and 1g of salt are respectively weighed, and 1g, 1.5g, 2g, 2.5g and 3g of mint powder are respectively weighed according to the addition of other materials in the basic formula, and biscuits are prepared according to the operation steps and baking conditions of the example 1, and the influence of different addition of the mint powder on the quality of the mint-flavored biscuits is researched. Sensory scores are shown in fig. 2B.

As shown in figure 2B, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 7g of skim milk powder, 35g of butter, 28g of water, 1g of baking soda, 25g of powdered sugar and 1g of salt, the addition amount of the mint powder reaches 2g, and the sensory score reaches the peak value. When the adding amount of the mint powder is low, the fresh flavor of the mint is insufficient, the slight green luster of the mint is not obvious enough, and the mint flavor is not sufficient when tasting, so that the sensory score is low; when the added amount of the mint powder is high, the mint flavor is pungent, the biscuits are green and dark, the mint flavor is pungent in throat when tasting, and the sensory score is poor; when the addition amount of the mint is 2g, the flavor of the mint is natural and soft, and the sensory score is optimal and is 88 points.

Example 17

Weighing a biscuit raw material formula: the method comprises the following steps of weighing 20g, 24g, 28g, 32g and 36g of water respectively with the addition amounts of 100g of low-gluten flour, 2g of mint powder, 7g of skimmed milk powder, 35g of butter, 1g of baking soda, 25g of white granulated sugar and 1g of salt and other materials in the basic formula unchanged, making biscuits according to the operation steps and baking conditions of example 1, and exploring the influence of different addition amounts of water on the quality of mint-flavored biscuits. Sensory scores are shown in fig. 3B.

As shown in figure 3B, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 7g of skimmed milk powder, 35g of butter, 2g of mint powder, 1g of baking soda, 25g of powdered sugar and 1g of salt, the sensory score of the mint-flavored biscuit reaches the peak value when the addition amount of water is 28 g. When the addition amount of water is low, the cake blank is not easy to shape, and the finished biscuit product is incomplete and smooth in shape, so that the sensory score is low; when the addition amount of water is higher, the biscuit is hard and not enough in crispness, so that the sensory score is lower; when the addition amount of water is 28g, the biscuit is good in crispness, complete and smooth in appearance and best in sense, and the number of the biscuit is 85 minutes.

Example 18

Weighing a biscuit raw material formula: 100g of low-gluten flour, 2g of mint powder, 7g of skimmed milk powder, 28g of water, 1g of baking soda, 25g of white granulated sugar, 1g of salt and other materials in the basic formula are weighed with constant addition amount, 20g, 24g, 28g, 32g and 36g of butter are respectively weighed, biscuits are manufactured according to the operation steps and baking conditions of the example 1, and the influence of different addition amounts of the butter on the quality of the mint-flavored biscuits is researched. Sensory scores are shown in fig. 4B.

As can be seen from FIG. 4B, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 7g of skimmed milk powder, 28g of water, 2g of mint powder, 1g of baking soda, 25g of powdered sugar and 1g of salt, the sensory score reaches the peak value when the addition amount of butter is 35 g. When the butter addition amount is low, the biscuit is easy to harden and deform, so that the sensory score is low; when the addition amount of butter is high, because the oil content is too high, the biscuit blank is loose, the baked biscuit is soft and not crisp enough, and the sensory score is low; and when the addition amount of the butter is 35g, the grease can better cover starch and protein, a layer of oil film is formed around the grease, so that baked biscuits are crisp and crisp, and simultaneously, due to the isolation of the oil film, a gluten network is not easily formed on dough, so that the biscuits are easy to crack, and the score is the highest at this moment and is 86 minutes.

Example 19

Weighing a biscuit raw material formula: 100g of low-gluten flour, 2g of mint powder, 35g of butter, 28g of water, 1g of baking soda, 25g of white granulated sugar and 1g of salt, wherein the addition amount of other materials in the basic formula is unchanged, 5g, 6g, 7g, 8g and 9g of skimmed milk powder are respectively weighed, biscuits are manufactured according to the operation steps and baking conditions of the embodiment 1, and the influence of different addition amounts of the skimmed milk powder on the quality of the mint-flavored biscuits is researched. Sensory scores are shown in fig. 5B.

As can be seen from fig. 5B, when the formula of the biscuit raw materials comprises 100g of low-gluten flour, 28g of butter, 28g of water, 2g of mint powder, 1g of baking soda, 25g of powdered sugar and 1g of salt, the sensory score is highest and is 85 points when the addition amount of the skimmed milk powder is 7 g. When the content of the skimmed milk powder is low, the milk flavor is insufficient, and when the content of the skimmed milk powder is high, the milk flavor presses the faint scent of the mint, so that the milk flavor is not coordinated with the mint flavor, and the sensory score is low. When the added amount of the skimmed milk powder reaches 7g, the milk flavor and the mint flavor can be well displayed.

Comparative example 1

Compared with example 16, the component butter was replaced by beef tallow, and the other process steps were unchanged. The specific formula is as follows:

weighing a biscuit raw material formula: 100g of low-gluten flour, 7g of skimmed milk powder, 2g of mint powder, 35g of beef tallow, 28g of water, 1g of baking soda, 25g of white granulated sugar and 1g of salt, and making biscuits according to the operation steps and baking conditions of example 1. The sensory score was 82 points.

Comparative example 2

Compared with the example 16, the component milk powder is replaced by the corn flour, and other process steps are not changed. The specific formula is as follows:

weighing a biscuit raw material formula: 100g of low-gluten flour, 7g of corn flour, 2g of mint powder, 35g of butter, 28g of water, 1g of baking soda, 25g of white granulated sugar and 1g of salt, and making biscuits according to the operation steps and baking conditions of the example 1. The sensory score was 81 points.

Comparative example 3

Compared with the example 16, the component weak flour is replaced by medium flour, and other process steps are not changed. The specific formula is as follows:

weighing a biscuit raw material formula: 100g of plain flour, 7g of skimmed milk powder, 2g of mint powder, 35g of butter, 28g of water, 1g of baking soda, 25g of white granulated sugar and 1g of salt, and making biscuits according to the operation steps and baking conditions of the example 1. The sensory score was 83 points.

Comparative example 4

Compared with example 16, the component weak flour is replaced by strong flour, and other process steps are unchanged. The specific formula is as follows:

weighing a biscuit raw material formula: 100g of strong flour, 7g of skimmed milk powder, 2g of mint powder, 35g of butter, 28g of water, 1g of baking soda, 25g of white granulated sugar and 1g of salt, and making biscuits according to the operation steps and baking conditions of the example 1. Sensory score was 63.9 points.

Comparative example 5

Compared with the embodiment 16, the sugar is replaced by the cerealose, and other process steps are not changed. The specific formula is as follows:

weighing a biscuit raw material formula: 100g of plain flour, 7g of skimmed milk powder, 2g of mint powder, 35g of butter, 28g of water, 1g of baking soda, 25g of maltose and 1g of salt, and making biscuits according to the operation steps and baking conditions of example 1. The sensory score was 67 points.

Comparative example 6

Any one of the components is reduced on the basis of 100g of low-gluten flour, 7g of skimmed milk powder, 35g of butter, 28g of water, 1g of baking soda, 25g of powdered sugar and 1g of salt, and then sensory evaluation is carried out on the components. The results are shown in Table 6:

TABLE 6

The shortness of milk powder in mint biscuits is reduced, the biscuits are not easy to color, the baking color is poor, and the flavor of the mint biscuits is greatly reduced.

The mint biscuits are lack of butter, the milk flavor of the mint biscuits is reduced, the strong milk flavor of the butter is lacked, and the oil can dissolve oil-soluble flavor substances and has the function of keeping the flavor; the crispness of the mint biscuit is reduced; meanwhile, the nutritional value of the biscuit is reduced, the fat contained in the butter can provide a large amount of energy for the human body, and the fat-soluble vitamin A, D, E can be absorbed by the human body.

The color and the flavor of the biscuits are mainly generated by Maillard reaction and caramelization reaction of saccharides during the baking process of the biscuits, and the mint biscuits lack of the saccharides to cause poor color and the flavor of the mint biscuits.

The lack of baking soda in the mint biscuit affects the crispness of the biscuit.

The mint cookie lacks salt: 1. affecting the flavor of the biscuit. The salt has the function of stimulating gustatory nerves, and the sweet taste generated by sugar in the biscuit can be more prominent by adding the salt into the biscuit; 2. affecting the formation of the dough. The addition of the salt in the biscuit can make gluten in the dough become dense, increase the elasticity and strength of the dough and make the dough easier to form.

Comparative example 7

Mint biscuits were prepared according to the formulation and preparation method of example 1 of patent CN201010550982.3, and compared with the mint biscuits prepared according to example 16 of the present invention for sensory evaluation, the obtained products are shown in fig. 6.

TABLE 7 sensory evaluation results of different formulas

As can be seen from FIG. 6, the biscuits of the proprietary formula have an uneven surface, a rougher texture and less bright and bright color than the mint formula of the present invention; the results in table 7 and fig. 7 show that the mint biscuits obtained by the formula of the invention have higher scores in aspects of appearance, color, flavor and mouthfeel than patent CN201010550982.3, and the mint biscuits obtained by the formula of the invention have higher sensory scores.

Detection result of safety and sanitation indexes of mint-flavored biscuits

The mint flavor biscuits prepared in example 1 were subjected to physical and chemical index detection according to the detection method corresponding to each index to be detected, and the measurement results are shown in table 7.

TABLE 7 safety physicochemical indexes of mint biscuits

As can be seen from Table 7, the results of the physical and chemical index measurements of the mint-flavored cookies are all below the values required by safety regulations, and meet the food safety requirements required by the cookie products.

Microbial index determination result of mint-flavored biscuits

The microbial quantity of each item of the mint flavor biscuit is detected according to the requirement of the biscuit of GB 7100-2015 on biological safety, the microbial detection is carried out on the product of example 1, the collection and treatment mode of the mint flavor biscuit sample is carried out according to GB 4789.1, and the detection result is shown in Table 8.

TABLE 8 microbial test results for mint biscuits

As can be seen from table 8, the microbial indicator of the mint-flavored cookie with the optimal formula prepared in example 1 meets the national food microbial indicator requirements for cookies.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The mint-flavored biscuit is characterized by comprising the following raw materials in parts by weight: 80-120 parts of flour, 5-12 parts of milk powder, 0.5-3 parts of mint powder, 15-50 parts of butter, 20-40 parts of water, 15-40 parts of sugar, 0.5-2 parts of baking soda and 0.5-2 parts of salt.

2. The mint-flavored biscuit according to claim 1, wherein the raw materials comprise the following components in parts by weight: 90-100 parts of flour, 5-9 parts of milk powder, 1-3 parts of mint powder, 20-40 parts of butter, 20-36 parts of water, 15-40 parts of sugar, 0.5-2 parts of baking soda and 0.5-2 parts of salt;

3. The mint-flavored biscuit according to claim 1, wherein the raw materials comprise the following components in parts by weight: 80-120 parts of flour, 5-12 parts of milk powder, 0.5-3 parts of mint powder, 15-26 parts of butter, 20-40 parts of water, 15-40 parts of sugar, 0.5-2 parts of baking soda and 0.5-2 parts of salt.

4. The mint-flavored biscuit according to claim 3, wherein the raw materials comprise the following components in parts by weight: 90-110 parts of flour, 6-9 parts of milk powder, 0.5-2.5 parts of mint powder, 18-24 parts of butter, 24-36 parts of water, 20-35 parts of sugar, 0.5-1.5 parts of baking soda and 0.5-1.5 parts of salt;

further, the raw materials comprise the following components in parts by weight: 90-100 parts of flour, 6-8 parts of milk powder, 1-1.5 parts of mint powder, 18-22 parts of butter, 24-28 parts of water, 20-30 parts of sugar, 0.5-1 part of baking soda and 0.5-1 part of salt;

5. Mint-flavored biscuit according to any of the claims 1 to 4, characterized in that the flour is selected from one or more of strong flour, medium flour, weak flour and weak flour, preferably weak flour.

6. Mint-flavored biscuit according to any of claims 1 to 4, characterized in that the milk powder is selected from one of skimmed milk powder and whole milk powder, preferably skimmed milk powder;

the sugar is selected from one of white sugar and powdered sugar.

7. Mint-flavored biscuit according to any of claims 1 to 4, characterized in that the mint flour has a particle size of 50 to 70 mesh, preferably 60 mesh.

8. A method for preparing mint-flavored biscuits according to any one of claims 1 to 7, comprising the following steps: mixing the raw materials, fermenting, making blank, and baking; further, after butter is foamed, the butter is kneaded and mixed with sugar, water, salt, flour, mint powder, milk powder and baking soda, and then the mixture is proofed and made into blanks, and the blanks are baked after the baking oven is preheated for 5-10 min.

9. The method of claim 8, wherein the kneading is carried out for a time until the dough is not sticky to hands;

10. The method of claim 9, wherein the baking conditions are: the firing temperature is 170 ℃, the primer temperature is 140 ℃, and the baking time is 10-12 min.