CN117413858A - Production process of soft flavor cookies - Google Patents
Production process of soft flavor cookies Download PDFInfo
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- CN117413858A CN117413858A CN202311419747.6A CN202311419747A CN117413858A CN 117413858 A CN117413858 A CN 117413858A CN 202311419747 A CN202311419747 A CN 202311419747A CN 117413858 A CN117413858 A CN 117413858A
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 21
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 19
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000012141 vanillin Nutrition 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000015895 biscuits Nutrition 0.000 claims description 41
- 238000002156 mixing Methods 0.000 claims description 40
- 238000005303 weighing Methods 0.000 claims description 34
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 28
- 150000003904 phospholipids Chemical class 0.000 claims description 24
- 244000299461 Theobroma cacao Species 0.000 claims description 18
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 18
- 238000000465 moulding Methods 0.000 claims description 18
- 235000019482 Palm oil Nutrition 0.000 claims description 14
- 239000002540 palm oil Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 10
- 229920000881 Modified starch Polymers 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 239000000600 sorbitol Substances 0.000 claims description 10
- 235000010356 sorbitol Nutrition 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 7
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 6
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 6
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 6
- 239000001099 ammonium carbonate Substances 0.000 claims description 6
- 229940110456 cocoa butter Drugs 0.000 claims description 6
- 235000019868 cocoa butter Nutrition 0.000 claims description 6
- 238000000641 cold extrusion Methods 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 6
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 6
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 239000011541 reaction mixture Substances 0.000 claims 2
- 238000007710 freezing Methods 0.000 abstract description 7
- 230000008014 freezing Effects 0.000 abstract description 7
- 239000013078 crystal Substances 0.000 abstract description 6
- 239000002893 slag Substances 0.000 abstract description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 230000008929 regeneration Effects 0.000 abstract 1
- 238000011069 regeneration method Methods 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000011345 viscous material Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/183—Natural gums
-
- 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
- A21D2/34—Animal 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A soft flavor cookie production process comprises the steps of raw material preparation, cooked powder preparation, chocolate powder preparation, kuqi flower preparation, cookie preparation and the like, comprises the steps of raw materials such as water, edible salt, vanillin, sodium bicarbonate and the like, and is prepared by means of low temperature and pressure reduction plasticity of equipment, so that the problems of starch regeneration, slag hardening and the like under freezing conditions are solved, unique baking aroma of cookies can be provided, ice crystals are not easy to generate in the products, freezing resistance is realized, the ice crystals are not generated under the freezing conditions, the taste of the products is hardened, and soft and tough taste is maintained.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a soft flavor cookie production process.
Background
The common biscuit production process is roll-printing roll-forming equipment, and the biscuit is baked at a high temperature of about 200-300 ℃ by using an oven, so that the biscuit is crisp in taste; most of ice cream mixed products in the current market are pulp, jam, biscuit particles and the like, the product differentiation is small, and natural materials are easy to replicate; when the conventional biscuit particles are used as a mixed material, slag can be removed during stirring, so that the ice cream is dirty in sense, soft and soft in taste after water absorption and has slag feel, and the ice cream is in contrast with soft, smooth and dense in taste, so that poor taste experience is brought to consumers; the microbial control of additives such as dried fruits and the like is a disadvantage of the industry, and the use process of the preserved fruits products is very challenging for tap enterprises with high pursuit of product quality.
Disclosure of Invention
The invention aims to overcome the existing defects, and provides a soft cookie production process which has soft and loose taste, is formed at low temperature and can be added with natural flavor substances by using a cooked powder processing and forming technology, so that the problems in the background technology can be effectively solved.
To achieve the above object, the present invention proposes: a soft flavor cookie production process, comprising the following steps:
s1) raw material preparation:
(1) weighing edible salt respectively: 0.5-2 parts of vanillin: 0.2-1 part of phospholipid: 0.1-1.5 parts of sodium bicarbonate, 0.02-0.28 part of ammonium bicarbonate: 0.03-0.25 part of citric acid: 0.1-1.5 parts of essence and 0.01-0.1 part of essence are dissolved in 8-30 parts of water and uniformly mixed for standby;
(2) respectively dissolving palm oil in 35-55deg.C thermostabilization oil cylinder, weighing 20-55 parts of dissolved palm oil, 0.1-1.5 parts of phospholipid, and 0.1-1.5 parts of cocoa mass, and mixing uniformly for use;
(3) dissolving 25-60 parts of weighed white granulated sugar in the step (1);
(4) uniformly mixing the materials (2) and (3), adding 75-120 parts of wheat flour and 1-18 parts of starch, and uniformly mixing to form dough;
s2) preparation of cooked powder:
1. delivering the mixed dough to a biscuit forming machine for forming;
2. after molding, the mixture is conveyed to an oven for baking: baking temperature: 170-320 ℃, baking time: 4-12min;
3. cooling to room temperature after baking, cutting into 1.8-2.2mm, and packaging for later use;
s3) chocolate powder preparation:
weighing and uniformly mixing 8-35 parts of dissolved cocoa mass, 4-24 parts of cocoa butter, 0.1-1.5 parts of phospholipid, 0.1-1.5 parts of vanillin and 0.35-1.8 parts of microcrystalline cellulose;
adding 18-40 parts of cocoa powder and 25-50 parts of white granulated sugar;
grinding for standby by adopting a five-roller machine after mixing, wherein the fineness is 20-30um;
s3) preparation of kuchial:
(1) 8-40 parts of whole egg liquid, 0.1-1.5 parts of edible salt, 0.1-1.5 parts of vanillin, 0.8-6 parts of sodium alginate, 1-15 parts of sorbitol, 7-40 parts of high fructose syrup, 1-20 parts of tapioca starch, 1-15 parts of concentrated lemon beverage syrup and 1-15 parts of pregelatinized starch are respectively weighed and uniformly mixed for standby;
(2) weighing 8-40 parts of melted palm oil, 0.3-1.5 parts of phospholipid, 15-40 parts of cream and 1-15 parts of glycerol respectively, and uniformly mixing for later use;
(3) weighing and quantifying 8-38 parts of white granulated sugar and dissolving in the step (1);
(4) adding 60-150 parts of biscuit cooked powder and 40-90 parts of chocolate powder into the mixed solution of the components (2) and (3);
s4) biscuit preparation:
conveying the mixed raw materials to cold extrusion/low-temperature baking extrusion equipment for molding;
dehydrating and cooling the formed biscuits;
packaging the cooled biscuits.
As a preferred technical scheme of the invention: in the step S1, sodium alginate is replaced by one of sorbitol or glycerol.
As a preferred technical scheme of the invention: in S1, palm oil is replaced with a salt-free butter.
As a preferred technical scheme of the invention: in the step S4, the molding machine is set as a host: (10-50 HZ), a feeding motor: (10-50 HZ); rotary cutting motor: (10-30 HZ);
setting the temperature of the dehydrator: a region (100-140 ℃); two areas: 110 ℃ C.: three regions: 110 ℃; four regions: 95 ℃, steel belt speed: (3-10 HZ).
Compared with the prior art, the invention has the beneficial effects that:
1. when the flour is used for making, the flour has serious sense of quality and lacks baking flavor exhibited by Maillard reaction; the biscuit is made of cooked powder, so that unique baking aroma of the biscuit can be provided, and the biscuit is finer and smoother in taste and layered;
2. the proper water-retaining agent is selected, such as sodium alginate, sorbitol, glycerin and the like, so that the product is prevented from being hardened due to the structural change of the product due to water loss in the shelf life;
3. adding viscous materials such as whole egg liquid, syrup, pregelatinized starch, etc., to make loose product easy to shape, keep shape intact, and resist whipping during use;
4. the tapioca starch, pregelatinized starch and the like are used, so that the product is not easy to generate ice crystals and is resistant to freezing, the ice crystals are not generated under the freezing condition, so that the taste of the product is hard, and the soft and tough taste is maintained;
5. and the lemon beverage thick pulp is added into the product, so that the structural sense of the product is enhanced.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one:
a soft flavor cookie production process, comprising the following steps:
s1) raw material preparation:
(1) weighing edible salt respectively: 0.5 parts of vanillin: 0.2 parts of phospholipid: 0.1 part of sodium bicarbonate, 0.05 part of ammonium bicarbonate: 0.05 part of citric acid: 0.2 part of essence and 0.01 part of essence are dissolved in 10 parts of water and are uniformly mixed for standby;
(2) respectively dissolving palm oil in a 45 ℃ thermostabilization oil cylinder, weighing 25 parts of dissolved palm oil, 0.1 part of phospholipid and 0.1 part of cocoa mass, and uniformly mixing for later use;
(3) 35 parts of weighed white granulated sugar are dissolved in the step (1);
(4) uniformly mixing the materials (2) and (3), adding 90 parts of wheat flour and 1 part of starch, and uniformly mixing to form dough;
s2) preparation of cooked powder:
1. delivering the mixed dough to a biscuit forming machine for forming;
2. after molding, the mixture is conveyed to an oven for baking: baking temperature: baking time at 180 ℃): 5min;
3. cooling to room temperature after baking, cutting into 2mm, and packaging for later use;
s3) chocolate powder preparation:
weighing and uniformly mixing 10 parts of dissolved cocoa mass, 5 parts of cocoa butter, 0.1 part of phospholipid, 0.1 part of vanillin and 0.5 part of microcrystalline cellulose;
adding 20 parts of cocoa powder and 25 parts of white granulated sugar;
grinding for standby by adopting a five-roller machine after mixing, wherein the fineness is less than 25um;
s3) preparation of kuchial:
(1) respectively weighing 10 parts of whole egg liquid, 0.1 part of edible salt, 0.1 part of vanillin, 1 part of sodium alginate, 1 part of sorbitol, 10 parts of fructose-glucose syrup, 1 part of tapioca starch, 1 part of concentrated lemon beverage slurry and 1 part of pregelatinized starch, and uniformly mixing for later use;
(2) respectively weighing 10 parts of melted palm oil, 0.4 part of phospholipid, 15 parts of cream and 1 part of glycerol, and uniformly mixing for later use;
(3) weighing and quantifying 10 parts of white granulated sugar and dissolving in the step (1);
(4) adding 80 parts of biscuit cooked powder and 50 parts of chocolate powder into the mixed solution of the steps (2) and (3);
s4) biscuit preparation:
conveying the mixed raw materials to cold extrusion/low-temperature baking extrusion equipment for molding;
dehydrating and cooling the formed biscuits;
packaging the cooled biscuits.
The molding machine is set as a main machine: 34HZ, feeding motor: 20HZ; rotary cutting motor: 9HZ;
setting the temperature of the dehydrator: one area is 120 ℃; two areas: 110 ℃ C.: three regions: 110 ℃; four regions: 95 ℃, steel belt speed: 4.0HZ.
Embodiment two:
a soft flavor cookie production process, comprising the following steps:
s1) raw material preparation:
(1) weighing edible salt respectively: 1.5 parts of vanillin: 0.8 parts of phospholipid: 1 part, 0.2 part of sodium bicarbonate, and ammonium bicarbonate: 0.2 parts of citric acid: 1 part of essence and 1 part of essence are dissolved in 30 parts of water and are uniformly mixed for standby;
(2) dissolving palm oil in a 50 ℃ thermostabilized oil cylinder, weighing 40 parts of dissolved palm oil, 1 part of phospholipid and 1 part of cocoa mass, and uniformly mixing for later use;
(3) dissolving 50 parts of weighed white granulated sugar in the step (1);
(4) uniformly mixing the materials (2) and (3), adding 100 parts of wheat flour and 10 parts of starch, and uniformly mixing to form dough;
s2) preparation of cooked powder:
1. delivering the mixed dough to a biscuit forming machine for forming;
2. after molding, the mixture is conveyed to an oven for baking: baking temperature: baking time at 300 ℃): for 10min;
3. cooling to room temperature after baking, cutting into 2mm, and packaging for later use;
s3) chocolate powder preparation:
respectively weighing and uniformly mixing 30 parts of dissolved cocoa mass, 20 parts of cocoa butter, 1 part of phospholipid, 1 part of vanillin and 1.5 parts of microcrystalline cellulose;
adding 35 parts of cocoa powder and 40 parts of white granulated sugar;
grinding for standby by adopting a five-roller machine after mixing, wherein the fineness is less than 25um;
s3) preparation of kuchial:
(1) respectively weighing 35 parts of whole egg liquid, 1 part of edible salt, 1 part of vanillin, 5 parts of sodium alginate, 10 parts of sorbitol, 30 parts of high fructose syrup, 15 parts of tapioca starch, 10 parts of concentrated lemon beverage syrup and 10 parts of pregelatinized starch, and uniformly mixing for later use;
(2) respectively weighing 35 parts of melted vegetable oil, 1 part of phospholipid, 35 parts of cream and 10 parts of glycerol, and uniformly mixing for later use;
(3) weighing and quantifying 35 parts of white granulated sugar and dissolving in the step (1);
(4) adding 120 parts of biscuit cooked powder and 80 parts of chocolate powder into the mixed solution of the steps (2) and (3);
s4) biscuit preparation:
conveying the mixed raw materials to cold extrusion/low-temperature baking extrusion equipment for molding;
dehydrating and cooling the formed biscuits;
packaging the cooled biscuits.
The molding machine is set as a main machine: 38HZ, feeding motor: 30HZ; rotary cutting motor: 12HZ;
setting the temperature of the dehydrator: one area is 120 ℃; two areas: 110 ℃ C.: three regions: 110 ℃; four regions: 95 ℃, steel belt speed: 4.0HZ.
Embodiment III:
a soft flavor cookie production process, comprising the following steps:
s1) raw material preparation:
(1) weighing edible salt respectively: 0.5 parts of vanillin: 0.2 parts of phospholipid: 0.1 part of sodium bicarbonate, 0.05 part of ammonium bicarbonate: 0.05 part of citric acid: 0.2 part of essence and 0.01 part of essence are dissolved in 10 parts of water and are uniformly mixed for standby;
(2) respectively dissolving the salt-free butter in a 45 ℃ thermostabilized oil cylinder, weighing 25 parts of the dissolved salt-free butter, 0.1 part of phospholipid and 0.1 part of cocoa liquor, and uniformly mixing for later use;
(3) 35 parts of weighed white granulated sugar are dissolved in the step (1);
(4) uniformly mixing the materials (2) and (3), adding 90 parts of wheat flour and 1 part of starch, and uniformly mixing to form dough;
s2) preparation of cooked powder:
1. delivering the mixed dough to a biscuit forming machine for forming;
2. after molding, the mixture is conveyed to an oven for baking: baking temperature: baking time at 180 ℃): 5min;
3. cooling to room temperature after baking, cutting into 2mm, and packaging for later use;
s3) chocolate powder preparation:
weighing and uniformly mixing 10 parts of dissolved cocoa mass, 5 parts of cocoa butter, 0.1 part of phospholipid, 0.1 part of vanillin and 0.5 part of microcrystalline cellulose;
adding 20 parts of cocoa powder and 25 parts of white granulated sugar;
grinding for standby by adopting a five-roller machine after mixing, wherein the fineness is less than 25um;
s3) preparation of kuchial:
(1) respectively weighing 10 parts of whole egg liquid, 0.1 part of edible salt, 0.1 part of vanillin, 1 part of sodium alginate, 1 part of sorbitol, 10 parts of fructose-glucose syrup, 1 part of tapioca starch, 1 part of concentrated lemon beverage slurry and 1 part of pregelatinized starch, and uniformly mixing for later use;
(2) respectively weighing 10 parts of melted palm oil, 0.4 part of phospholipid, 15 parts of cream and 1 part of glycerol, and uniformly mixing for later use;
(3) weighing and quantifying 10 parts of white granulated sugar and dissolving in the step (1);
(4) adding 80 parts of biscuit cooked powder and 50 parts of chocolate powder into the mixed solution of the steps (2) and (3);
s4) biscuit preparation:
conveying the mixed raw materials to cold extrusion/low-temperature baking extrusion equipment for molding;
dehydrating and cooling the formed biscuits;
packaging the cooled biscuits.
The molding machine is set as a main machine: 34HZ, feeding motor: 20HZ; rotary cutting motor: 9HZ;
setting the temperature of the dehydrator: one area is 120 ℃; two areas: 110 ℃ C.: three regions: 110 ℃; four regions: 95 ℃, steel belt speed: 4.0HZ.
Embodiment four:
a soft flavor cookie production process, comprising the following steps:
s1) raw material preparation:
(1) weighing edible salt respectively: 1.5 parts of vanillin: 0.8 parts of phospholipid: 1 part, 0.2 part of sodium bicarbonate, and ammonium bicarbonate: 0.2 parts of citric acid: 1 part of essence and 1 part of essence are dissolved in 30 parts of water and are uniformly mixed for standby;
(2) dissolving salt-free butter in a 50 ℃ thermostabilized oil cylinder, weighing 40 parts of dissolved salt-free butter, 1 part of phospholipid and 1 part of cocoa mass, and uniformly mixing for later use;
(3) dissolving 50 parts of weighed white granulated sugar in the step (1);
(4) uniformly mixing the materials (2) and (3), adding 100 parts of wheat flour and 10 parts of starch, and uniformly mixing to form dough;
s2) preparation of cooked powder:
1. delivering the mixed dough to a biscuit forming machine for forming;
2. after molding, the mixture is conveyed to an oven for baking: baking temperature: baking time at 300 ℃): for 10min;
3. cooling to room temperature after baking, cutting into 2mm, and packaging for later use;
s3) chocolate powder preparation:
respectively weighing and uniformly mixing 30 parts of dissolved cocoa mass, 20 parts of cocoa butter, 1 part of phospholipid, 1 part of vanillin and 1.5 parts of microcrystalline cellulose;
adding 35 parts of cocoa powder and 40 parts of white granulated sugar;
grinding for standby by adopting a five-roller machine after mixing, wherein the fineness is less than 25um;
s3) preparing kuchial;
(1) respectively weighing 35 parts of whole egg liquid, 1 part of edible salt, 1 part of vanillin, 5 parts of sodium alginate, 10 parts of sorbitol, 30 parts of high fructose syrup, 15 parts of tapioca starch, 10 parts of concentrated lemon beverage syrup and 10 parts of pregelatinized starch, and uniformly mixing for later use;
(2) respectively weighing 35 parts of melted salt-free butter, 1 part of phospholipid, 35 parts of cream and 10 parts of glycerol, and uniformly mixing for later use;
(3) weighing and quantifying 35 parts of white granulated sugar and dissolving in the step (1);
(4) adding 120 parts of biscuit cooked powder and 80 parts of chocolate powder into the mixed solution of the steps (2) and (3);
s4) biscuit preparation:
conveying the mixed raw materials to cold extrusion/low-temperature baking extrusion equipment for molding;
dehydrating and cooling the formed biscuits;
packaging the cooled biscuits.
The molding machine is set as a main machine: 38HZ, feeding motor: 30HZ; rotary cutting motor: 12HZ;
setting the temperature of the dehydrator: one area is 120 ℃; two areas: 110 ℃ C.: three regions: 110 ℃; four regions: 95 ℃, steel belt speed: 4.0HZ.
The invention has the following advantages: when the flour is used for making, the flour has serious sense of quality and lacks baking flavor exhibited by Maillard reaction; the biscuit is made of cooked powder, so that unique baking aroma of the biscuit can be provided, and the biscuit is finer and smoother in taste and layered; the proper water-retaining agent is selected, such as sodium alginate, sorbitol, glycerin and the like, so that the product is prevented from being hardened due to the structural change of the product due to water loss in the shelf life; adding viscous materials such as whole egg liquid, syrup, pregelatinized starch, etc., to make loose product easy to shape, keep shape intact, and resist whipping during use; the tapioca starch, pregelatinized starch and the like are used, so that the product is not easy to generate ice crystals and is resistant to freezing, the ice crystals are not generated under the freezing condition, so that the taste of the product is hard, and the soft and tough taste is maintained; and the lemon beverage thick pulp is added into the product, so that the structural sense of the product is enhanced.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A soft flavor cookie production process, comprising the following steps:
s1) raw material preparation:
(1) weighing edible salt respectively: 0.5-2 parts of vanillin: 0.2-1 part of phospholipid: 0.1-1.5 parts of sodium bicarbonate, 0.02-0.28 part of ammonium bicarbonate: 0.03-0.25 part of citric acid: 0.1-1.5 parts of essence and 0.01-0.1 part of essence are dissolved in 8-30 parts of water and uniformly mixed for standby;
(2) respectively dissolving palm oil in 35-55deg.C thermostabilization oil cylinder, weighing 20-55 parts of dissolved palm oil, 0.1-1.5 parts of phospholipid, and 0.1-1.5 parts of cocoa mass, and mixing uniformly for use;
(3) dissolving 25-60 parts of weighed white granulated sugar in the step (1);
(4) uniformly mixing the materials (2) and (3), adding 75-120 parts of wheat flour and 1-18 parts of starch, and uniformly mixing to form dough;
s2) preparation of cooked powder:
1. delivering the mixed dough to a biscuit forming machine for forming;
2. after molding, the mixture is conveyed to an oven for baking: baking temperature: 170-320 ℃, baking time: 4-12min;
3. cooling to room temperature after baking, cutting into 1.8-2.2mm, and packaging for later use;
s3) chocolate powder preparation:
weighing and uniformly mixing 8-35 parts of dissolved cocoa mass, 4-24 parts of cocoa butter, 0.1-1.5 parts of phospholipid, 0.1-1.5 parts of vanillin and 0.35-1.8 parts of microcrystalline cellulose;
adding 18-40 parts of cocoa powder and 25-50 parts of white granulated sugar;
grinding for standby by adopting a five-roller machine after mixing, wherein the fineness is 20-30um;
s3) preparation of kuchial:
(1) 8-40 parts of whole egg liquid, 0.1-1.5 parts of edible salt, 0.1-1.5 parts of vanillin, 0.8-6 parts of sodium alginate, 1-15 parts of sorbitol, 7-40 parts of high fructose syrup, 1-20 parts of tapioca starch, 1-15 parts of concentrated lemon beverage syrup and 1-15 parts of pregelatinized starch are respectively weighed and uniformly mixed for standby;
(2) weighing 8-40 parts of melted palm oil, 0.3-1.5 parts of phospholipid, 15-40 parts of cream and 1-15 parts of glycerol respectively, and uniformly mixing for later use;
(3) weighing and quantifying 8-38 parts of white granulated sugar and dissolving in the step (1);
(4) adding 60-150 parts of biscuit cooked powder and 40-90 parts of chocolate powder into the mixed solution of the components (2) and (3);
s4) biscuit preparation:
conveying the mixed raw materials to cold extrusion/low-temperature baking extrusion equipment for molding;
dehydrating and cooling the formed biscuits;
packaging the cooled biscuits.
2. A soft-flavored cookie manufacturing process in accordance with claim 1, wherein: in the step S1, sodium alginate is replaced by one of sorbitol or glycerol.
3. A soft-flavored cookie manufacturing process in accordance with claim 1, wherein: in S1, palm oil is replaced with a salt-free butter.
4. A soft-flavored cookie manufacturing process in accordance with claim 1, wherein: in the step S4, the molding machine is set as a host: (10-50 HZ), a feeding motor: (10-50 HZ); rotary cutting motor: (10-30 HZ);
setting the temperature of the dehydrator: a region (100-140 ℃); two areas: (110-130 ℃ C.) the temperature of the reaction mixture is higher than the temperature of the reaction mixture: three regions: (110-130 ℃ C.); four regions: (90-105 ℃) steel strip speed: (3-10 HZ).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311419747.6A CN117413858A (en) | 2023-10-30 | 2023-10-30 | Production process of soft flavor cookies |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311419747.6A CN117413858A (en) | 2023-10-30 | 2023-10-30 | Production process of soft flavor cookies |
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| Publication Number | Publication Date |
|---|---|
| CN117413858A true CN117413858A (en) | 2024-01-19 |
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| CN202311419747.6A Pending CN117413858A (en) | 2023-10-30 | 2023-10-30 | Production process of soft flavor cookies |
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| CN (1) | CN117413858A (en) |
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- 2023-10-30 CN CN202311419747.6A patent/CN117413858A/en active Pending
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