CN1836525A - Leisure food-high protein walnut cookies and its production method - Google Patents
Leisure food-high protein walnut cookies and its production method Download PDFInfo
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- CN1836525A CN1836525A CN 200610039827 CN200610039827A CN1836525A CN 1836525 A CN1836525 A CN 1836525A CN 200610039827 CN200610039827 CN 200610039827 CN 200610039827 A CN200610039827 A CN 200610039827A CN 1836525 A CN1836525 A CN 1836525A
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Abstract
The present invention is high protein walnut cookie as one kind of snack and its production process and belongs to the field of food processing technology. The production process includes the following steps: stirring shortening oil, sugar, salt and baking soda in a stirrer, and adding glucose syrup and water white further stirring; adding wheat flour, defatted walnut powder, xanthan gum and monoglyceryl diacetyl tartrate while low speed stirring to form dough; pressing, cutting and roasting to form cookie. Adding defatted walnut powder with great amount of protein in cookie can raise the nutritious value of cookie, lower the energy of cookie and make cookie possess special walnut fragrance; and adding xanthan gum can improve the look, texture and taste of cookie product.
Description
Technical field
The present invention relates to a kind of leisure food-high protein walnut cookies and production method thereof, specifically by partly replacing wheat flour with the degreasing walnut powder to increase protein content in the product, reduce the energy of product, can improve matter structure, the mouthfeel of product, belong to food processing technology field.
Background technology
Along with expanding economy, growth in the living standard, people's food consumption idea takes place greatly to change, and the propensity to consume turns to the food with adequate nutrition structure from all good food requirement of color gradually.Traditional cookies product is the baked product of the high oil of a kind of high sugar, and the food ration of fat and sugar is higher, can cause body fat too fat to move, and causes multiple disease, and as cardiovascular and cerebrovascular disease, cancer etc., these diseases have become main causes of death.For this reason, be necessary to adjust the constituent structure of cookies product, reduce the relative amount of fat and sugar in the food.
Walnut has rich nutrient substances, particularly walnut kernel has the characteristic of " integration of drinking and medicinal herbs ", high nourishing healthy and pharmacological action are arranged, it contains protein about 17～27%, fatty about 60～70%, and in the walnut oil in the unrighted acid oleic acid of needed by human, linoleic acid, leukotrienes and arachidonic acid total amount up to 90%, also containing vitamin A, B, C, E, K, carrotene, riboflavin, thiamine, niacin and several mineral materials, is the high food ingredient of a kind of nutritive value.And the main component in the degreasing walnut powder is a protein, is a kind of high protein, low-energy health type nourishing ingredient, with the part wheat flour in its replacement cookies, can increase the nutritive peculiarity of product.
Summary of the invention
The object of the present invention is to provide a kind ofly partly to replace wheat flour, can improve Protein content in the product, reduce the energy of cookies, can increase the local flavor of cookies simultaneously with the degreasing walnut powder; And improve the leisure food-high protein walnut cookies and the production method thereof of profile, matter structure and the mouthfeel of product by adding xanthans and diacetyl tartaric acid monoglyceride.
Main solution of the present invention is achieved in that
The present invention mainly gets wheat flour: 32-36 weight %; The degreasing walnut powder is: 12～16 weight %; Soft white sugar is: 26～28 weight %; Shortening is: 12～14 weight %; Salt is: 0.2～0.6 weight %; Sodium bicarbonate is: 0.4～0.6 weight %; Glucose syrup is: 6～8 weight %; Water is: 3～5 weight %; Xanthans is: 0.5～1.5 weight %; The diacetyl tartaric acid monoglyceride is: 0.3～0.6 weight %.
Get shortening, soft white sugar, salt, sodium bicarbonate earlier and be placed in the mixer low speed and beat, then glucose syrup and water are added, through low speed beat, middling speed beats; Get wheat flour, degreasing walnut powder and xanthans and diacetyl tartaric acid monoglyceride and add, low speed is beaten into dough, takes out dough, by tablet press machine dough is pressed into dough sheet, cuts into the cookies green compact through cutting machine, puts into the baking oven baking and is finished product.
It is as follows that the present invention produces the high protein walnut cookies processing step:
1, getting shortening earlier is: 12～14 weight %; Soft white sugar is: 26～28 weight %; Salt is: 0.5～1.0 weight %; Sodium bicarbonate is: 0.4～0.6 weight % places mixer low speed to beat 2～3 minutes;
2, getting glucose syrup is: 6～8 weight % and water are: 3～5 weight % add, and low speed is beaten 1～2 minute, continue middling speed and beat 1～2 minute;
3, getting wheat flour is: 32～36 weight %, degreasing walnut powder are: 12～16 weight %, xanthans are: 0.5～1.5 weight %, diacetyl tartaric acid monoglyceride are: 0.3～0.6 weight % adds, low speed is beaten 1～2 minute and is become dough, with tablet press machine dough is pressed into dough sheet, then dough sheet is cut into the cookies green compact, put into baking oven, in temperature be: baking was finished product in 8～10 minutes under 200～210 ℃.
Dough sheet thickness of the present invention is: 8～10mm.
Compared with the prior art the present invention has the following advantages:
The degreasing walnut powder that the present invention will contain a large amount of protein is applied to cookies, improved cookies nutritive value, reduced the energy of cookies, also make cookies have the peculiar fragrance of walnut powder simultaneously; By adding xanthans, improved profile, matter structure and the mouthfeel of product in addition.
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one:
The present invention mainly gets wheat flour: 31.7 weight %; The degreasing walnut powder is: 16 weight %; Soft white sugar is: 26.5 weight %; Shortening is: 13 weight %; Salt is: 0.4 weight %; Sodium bicarbonate is: 0.6 weight %; Glucose syrup (concentration is 5.93%) is: 6 weight %; Water is: 5 weight %; Xanthans is: 0.5 weight %; The diacetyl tartaric acid monoglyceride is: 0.3 weight %.
Getting shortening, soft white sugar, salt, sodium bicarbonate earlier is placed in the mixer low speed and beats 2 minutes, then glucose syrup and water are added, low speed is beaten 2 minutes, continue middling speed and beat 1 minute, getting wheat flour, degreasing walnut powder and xanthans and diacetyl tartaric acid monoglyceride adds, low speed is beaten 1 minute, take out dough, with tablet press machine dough is pressed into the thick dough sheet of 8mm, be that the cookies cutting machine of 50mm cuts into the cookies green compact that diameter is 50mm with dough sheet with internal diameter then, put into baking oven, baking was finished product in 12 minutes under temperature is 200 ℃.
Embodiment two:
The present invention mainly gets wheat flour: 33.6 weight %; The degreasing walnut powder is: 14 weight %; Soft white sugar is: 28 weight %; Shortening is: 12 weight %; Salt is: 0.4 weight %; Sodium bicarbonate is: 0.6 weight %; Glucose syrup (concentration is 5.93%) is: 7 weight %; Water is: 3 weight %; Xanthans is: 1 weight %; The diacetyl tartaric acid monoglyceride is: 0.4 weight %.
Getting shortening, soft white sugar, salt, sodium bicarbonate earlier is placed in the mixer low speed and beats 3 minutes, then glucose syrup and water are added, low speed is beaten 1 minute, continue middling speed and beat 2 minutes, getting wheat flour, degreasing walnut powder and xanthans and diacetyl tartaric acid monoglyceride adds, low speed is beaten 2 minutes and is become dough, take out dough, with tablet press machine dough is pressed into the thick dough sheet of 9mm, be that the cookies cutting machine of 50mm cuts into the cookies that diameter is 50mm with dough sheet with internal diameter then, put into baking oven, baking was finished product in 10 minutes under temperature is 205 ℃.
Embodiment three:
The present invention mainly gets wheat flour: 34.4 weight %; The degreasing walnut powder is: 12 weight %; Soft white sugar is: 26 weight %; Shortening is: 13.5 weight %; Salt is: 0.6 weight %; Sodium bicarbonate is: 0.4 weight %; Glucose syrup (concentration is 5.93%) is: 7 weight %; Water is: 4 weight %; Xanthans is: 1.5 weight %; The diacetyl tartaric acid monoglyceride is: 0.6 weight %.
Getting shortening, soft white sugar, salt, sodium bicarbonate earlier is placed in the mixer low speed and beats 2.5 minutes, then glucose syrup and water are added, low speed is beaten 1.5 minutes, continue middling speed and beat 1.5 minutes, getting wheat flour, degreasing walnut powder and xanthans and diacetyl tartaric acid monoglyceride adds, low speed is beaten 1.5 minutes and is become dough, take out dough, with tablet press machine dough is pressed into the thick dough sheet of 10mm, be that the cookies cutting machine of 50mm cuts into the cookies green compact that diameter is 50mm with dough sheet with internal diameter then, again the cookies green compact are put into baking oven, toast down at 210 ℃ and be finished product in 8 minutes.
High protein cookies in above-mentioned three Example formulations ratios and production technology are made are red sauce through curing its surface, and the matter structure is better, mouthfeel is moderate, the diameter of product with do not add the basic identical of degreasing walnut powder.
Raw material are purchased by market in the embodiment of the invention, and equipment adopts conventional equipment.
The present invention stirs low speed: 30～50 rev/mins, the stirring middling speed is: 60～80 rev/mins.
Claims (3)
1, a kind of leisure food-high protein walnut cookies is characterized in that getting wheat flour and is: 32～36 weight %; The degreasing walnut powder is: 12～16 weight %; Soft white sugar is: 26～28 weight %; Shortening is: 12～14 weight %; Salt is: 0.2～0.6 weight %; Sodium bicarbonate is: 0.4～0.6 weight %; Glucose syrup is: 6～8 weight %; Water is: 3～5 weight %; Xanthans is: 0.5～1.5 weight %; The diacetyl tartaric acid monoglyceride is: 0.3～0.6 weight %;
Get shortening, soft white sugar, salt, sodium bicarbonate earlier and be placed in the mixer low speed and beat, then glucose syrup and water are added, through low speed beat, middling speed beats; Get wheat flour, degreasing walnut powder and xanthans and diacetyl tartaric acid monoglyceride and add, low speed is beaten into dough, by tablet press machine dough is pressed into dough sheet, cuts into the cookies green compact through cutting machine, puts into the baking oven baking and is finished product.
2, the production method of the described leisure food-high protein walnut cookies of a kind of production claim 1 is characterized in that adopting following processing step:
(1), getting shortening earlier is: 12～14 weight %; Soft white sugar is: 26～28 weight %; Salt is: 0.5～1.0 weight %; Sodium bicarbonate is: 0.4～0.6 weight % places mixer low speed to beat 2～3 minutes;
(2), getting glucose syrup is: 6～8 weight % and water are: 3～5 weight % add, and low speed is beaten 1～2 minute, continue middling speed and beat 1～2 minute;
(3), getting wheat flour is: 32～36 weight %, degreasing walnut powder are: 12～16 weight %, xanthans are: 0.5～1.5 weight %, diacetyl tartaric acid monoglyceride are: 0.3～0.6 weight % adds, low speed is beaten 1～2 minute and is become dough, with tablet press machine dough is pressed into dough sheet, then dough sheet is cut into the cookies green compact, put into baking oven, in temperature be: baking was finished product in 8～10 minutes under 200～210 ℃.
3, the production method of a kind of leisure food-high protein walnut cookies according to claim 2 is characterized in that described dough sheet thickness is: 8～10mm.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610039827 CN1836525A (en) | 2006-04-12 | 2006-04-12 | Leisure food-high protein walnut cookies and its production method |
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| CN 200610039827 CN1836525A (en) | 2006-04-12 | 2006-04-12 | Leisure food-high protein walnut cookies and its production method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103153070A (en) * | 2010-08-13 | 2013-06-12 | 黑兹尔B.尤利亚尼公司 | Palate cleanser wine cookie |
| CN104472634A (en) * | 2014-11-27 | 2015-04-01 | 河南梦想食品有限公司 | Cordyceps militaris cookies and making method thereof |
| CN107361103A (en) * | 2017-09-05 | 2017-11-21 | 安徽华健生物科技有限公司 | A kind of preparation method of the anti-oxidant sandwich cake of health care |
| CN107439634A (en) * | 2017-09-05 | 2017-12-08 | 安徽华健生物科技有限公司 | A kind of preparation method of the degreasing walnut dessert of lowering blood-fat and reducing weight |
-
2006
- 2006-04-12 CN CN 200610039827 patent/CN1836525A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103153070A (en) * | 2010-08-13 | 2013-06-12 | 黑兹尔B.尤利亚尼公司 | Palate cleanser wine cookie |
| CN104472634A (en) * | 2014-11-27 | 2015-04-01 | 河南梦想食品有限公司 | Cordyceps militaris cookies and making method thereof |
| CN107361103A (en) * | 2017-09-05 | 2017-11-21 | 安徽华健生物科技有限公司 | A kind of preparation method of the anti-oxidant sandwich cake of health care |
| CN107439634A (en) * | 2017-09-05 | 2017-12-08 | 安徽华健生物科技有限公司 | A kind of preparation method of the degreasing walnut dessert of lowering blood-fat and reducing weight |
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