CN205321051U - Ferment biscuit - Google Patents
Ferment biscuit Download PDFInfo
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- CN205321051U CN205321051U CN201520961994.3U CN201520961994U CN205321051U CN 205321051 U CN205321051 U CN 205321051U CN 201520961994 U CN201520961994 U CN 201520961994U CN 205321051 U CN205321051 U CN 205321051U
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Abstract
The utility model provides a ferment biscuit, including the biscuit body, biscuit body surface or inside are equipped with the ferment layer. The utility model discloses combine ferment layer and biscuit body to have richened the appearance form of ferment in the food field first together, the ferment biscuit rich nutrition who obtains, useful health, simultaneously the utility model provides a ferment biscuit has simplified the edible step of traditional ferment powder, more accords with the demand that the modern pursue high -efficient swift life style.
Description
Technical field
This utility model relates to a kind of cookies, is specifically related to a kind of ferment cookies。
Background technology
Ferment product on market is usually the gains that fruit and vegetable materials undergoes microbial fermentation, and includes the composition such as probiotic bacteria, fruit and vegetable juice, has the effects such as antioxidation, enhancing immunity and maintenance gastrointestinal tract。
In recent years, along with the accreditation of ferment health-care effect is constantly deepened by people, ferment is constantly applied to field of food, but ferment is occur with the form of beverage or meal replacement powder mostly, as patent CN102940288A, CN102356899A disclose two kinds of fruit-vegerable ferment drink and production process respectively, the preparation method that patent CN104664405A discloses a kind of fruit ferment powder。But, these ferment need to brew or allocate when edible, in-convenience in use, do not meet modern and pursue the demand of efficient quick life style。
Summary of the invention
The purpose of this utility model is in that to provide a kind of ferment cookies, and ferment layer and cookies body are combined by this utility model first, and the ferment cookies instant obtained is nutritious。
For solving the problems referred to above, this utility model provides a kind of ferment cookies, and including cookies body, described cookies body outer surface or inside are provided with ferment layer。
Preferably, described cookies body includes first surface and the second surface being oppositely arranged with described first surface, and described ferment layer is arranged at least one surface in described first surface and described second surface。
Preferably, the quantity of described cookies body is at least two-layer, is folded with described ferment layer between described cookies body。
Preferably, described ferment layer is coated with completely or is partly coated on the outer surface of described cookies body。
Preferably, the thickness of described ferment layer is 1mm-2mm。
Preferably, described ferment layer is for preparing by ferment powder is sprayed at described cookies body outer surface。
Preferably, described ferment powder includes at least one in fruit ferment powder, vegetable ferment powder and mushroom ferment powder。
Preferably, described ferment powder prepares for ferment stock solution being dried through vitrescence。
More preferably, the described ferment stock solution fermented is put in-40 DEG C of freeze dryers evacuation after pre-freeze 3.5h, making described freeze dryer is maintenance 3-4h under 1-10Pa in vacuum, it is warming up to-20 DEG C in 1.5h subsequently, maintains in 2.5h, 40min and be warming up to 20 DEG C, maintain 8-10h, finally pass into filtrated air, make described freeze dryer recover normal pressure, prepare ferment powder。
Preferably, described cookies main body be shaped as rectangle, square, circle or bar shaped。
The ferment cookies that this utility model provides, including ferment layer, ferment layer and cookies bulk junction are combined by this utility model first, enrich the ferment appearance form at field of food, the ferment cookies obtained is nutritious, useful health, the ferment cookies that this utility model provides simultaneously simplifies the edible step of tradition ferment powder, more meets modern and pursues the demand of efficient quick life style。
Accompanying drawing explanation
The structural representation of the ferment cookies that Fig. 1 provides for this utility model one embodiment；
The structural representation of the ferment cookies that Fig. 2 provides for this utility model one embodiment。
Detailed description of the invention
The following stated is preferred implementation of the present utility model; it should be pointed out that, for those skilled in the art, under the premise without departing from this utility model principle; can also making some improvements and modifications, these improvements and modifications are also considered as protection domain of the present utility model。
This utility model provides a kind of ferment cookies, and including cookies body, cookies body outer surface or inside are provided with ferment layer。
Fig. 1 is the structural representation of ferment cookies。As it is shown in figure 1, the ferment cookies that this utility model provides, including cookies body 1, cookies body outer surface is provided with ferment layer 2。
Specifically, cookies body includes first surface and the second surface being oppositely arranged with first surface, and ferment layer is arranged at least one surface in first surface and second surface。
Specifically, the quantity of cookies body is at least two-layer, is folded with ferment layer between cookies body。
Fig. 2 is the structural representation of ferment cookies。As in figure 2 it is shown, the ferment cookies that this utility model provides, including two-layer cookies body 3, between two-layer cookies body 3, it is folded with ferment layer 4。
Specifically, ferment layer is coated with completely or is partly coated on the outer surface of cookies body。
Specifically, the thickness of ferment layer is 1mm-2mm。
Specifically, cookies main body be shaped as rectangle, square, circle or bar shaped。
Specifically, ferment layer is for preparing by ferment powder is sprayed at cookies body outer surface。
Specifically, ferment layer is by brushing after ferment stock solution at cookies body outer surface, then adopts powder spraying apparatus uniformly to spray ferment powder thick for 1mm-2mm at cookies body outer surface to prepare。
Specifically, cookies body interior is provided with ferment layer, refers to ferment layer and is coated with completely by cookies body, it is possible to inject ferment powder in cookies body or ferment stock solution obtains ferment layer。
Specifically, ferment powder includes at least one in fruit ferment powder, vegetable ferment powder and mushroom ferment powder。
Specifically, ferment powder prepares for ferment stock solution being dried through vitrescence。
Specifically, the ferment stock solution fermented is put in-40 DEG C of freeze dryers evacuation after pre-freeze 3.5h, making freeze dryer is maintenance 3-4h under 1-10Pa in vacuum, it is warming up to-20 DEG C in 1.5h subsequently, maintains in 2.5h, 40min and be warming up to 20 DEG C, maintain 8-10h, finally pass into filtrated air, make freeze dryer recover normal pressure, prepare ferment powder。
Specifically, the preparation method of ferment cookies, comprise the following steps:
Thering is provided cookies body, at the surface sprinkling ferment powder of cookies body, obtain ferment cookies, ferment cookies includes cookies body, and cookies body surface is provided with ferment layer。
Specifically, brush zymogen liquid on the surface of cookies body, then again at the surface sprinkling ferment powder of cookies body, obtain ferment layer。
Specifically, the preparation method of ferment powder, comprise the following steps:
(1) collect fruit, at least one raw material in vegetable and mushroom, by property of raw material aseptic water washing or decortication core, room temperature dries drips anhydrous to surface, cut into serving pieces；
(2) covering feed stock chip with white sugar, utilize high concentration white sugar to make raw material infiltration dehydration juice outflow, the cover time is 3 months；
(3) to step (2) gained juice high temperature sterilize at 110-125 DEG C, keep 3-5s, subsequently, juice is inoculated one or several strains in Lactobacillus plantarum, streptococcus thermophilus and Lactobacillus bulgaricus, ferments, during fermentation, ferment liquid composition is monitored and analyzes, adjust the fermentation condition such as ventilation, mixing speed if desired, avoid the accumulation of unwanted metabolic products, ferment and terminate when reaching 4 to pH, obtain ferment stock solution；
(4) after fermentation ends, dry through vitrescence in (3) gained ferment stock solution, prepare ferment powder stand-by。
Specifically, the preparation method of fruit ferment powder, comprise the following steps:
(1) gather Actinidia, Fructus Fragariae Ananssae, red fuji apple, water-rich areas, Fructus Chaenomelis and Fructus Mori and amount to 80kg, respectively aseptic water washing, decortication core, 25 DEG C of drying, cut into serving pieces；
(2) cover feed stock chip with white sugar, utilize high concentration white sugar to make feed stock chip infiltration dehydration flow out juice, schedule to last about 3 months；
At (3) 110 DEG C, step (2) gained juice high temperature sterilize is kept 5s, subsequently, juice adds the sterilized water dilution that volume is juice volume 25% and obtains mixed liquor, inoculate Lactobacillus plantarum, streptococcus thermophilus and Lactobacillus bulgaricus wherein, inoculum concentration is followed successively by the 1% of mixed liquor gross mass, 2.5% and 1.5%, mix homogeneously, 37 DEG C of standing for fermentation to pH value arrive 4 terminations；
(4) the ferment stock solution fermented is put in-40 DEG C of freeze dryers evacuation after pre-freeze 3.5h, freeze dryer is made to maintain 3-4h under vacuum 1-10Pa,-20 DEG C it are warming up in 1.5h, maintain 2.5h, it is warming up to 20 DEG C subsequently in 40min, maintains 8-10h, finally pass into filtrated air, make freeze dryer recover normal pressure, obtain fruit ferment powder standby。
Specifically, the preparation method of vegetable ferment powder, comprise the following steps:
(1) gather high-quality Fructus Cucumidis sativi, Herba Spinaciae, Fructus Cucurbitae moschatae, pea seedlings, cabbage mustard, Rhizoma Dioscoreae, Fructus Momordicae charantiae and Germinatus Phragmitis and amount to 80kg, respectively aseptic water washing, decortication core, 25 DEG C of drying, cut into serving pieces；
(2) cover feed stock chip with white sugar, utilize high concentration white sugar to make feed stock chip infiltration dehydration flow out juice, schedule to last about 3 months；
At (3) 110 DEG C, step (2) gained juice high temperature sterilize is kept 5s, subsequently, juice adds the sterilized water dilution that volume is juice volume 20% and obtains mixed liquor, inoculate Lactobacillus plantarum, streptococcus thermophilus and Lactobacillus bulgaricus wherein, inoculum concentration is followed successively by the 1% of mixed liquor gross mass, 2.5% and 1.5%, mix homogeneously, 37 DEG C of standing for fermentation to pH value arrive 4 terminations, obtain fermenation raw liquid；
(4) the ferment stock solution fermented is put in-40 DEG C of freeze dryers evacuation after pre-freeze 3.5h, making freeze dryer is maintenance 3-4h under 1-10Pa in vacuum,-20 DEG C it are warming up in 1.5h, maintain 2.5h, it is warming up to 20 DEG C subsequently in 40min, maintains 8-10h, finally pass into filtrated air, make freeze dryer recover normal pressure, obtain vegetable ferment powder standby。
Specifically, the preparation method of mushroom ferment powder, comprise the following steps:
(1) gather high-quality Pleurotus eryngii, Hericium erinaceus (Bull. Ex Fr.) Pers., Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Crataegi, Flammulina velutiper (Fr.) Sing, Pleurotus ostreatus and T. gambasum and amount to 80kg, respectively aseptic water washing, 25 DEG C of drying, cut into serving pieces；
(2) cover feed stock chip with white sugar, utilize high concentration white sugar to make feed stock chip infiltration dehydration flow out juice, schedule to last about 3 months；
At (3) 110 DEG C, step (2) gained juice high temperature sterilize is kept 5s, subsequently, juice adds the sterilized water dilution that volume is juice volume 30% and obtains mixed liquor, inoculate Lactobacillus plantarum, streptococcus thermophilus and Lactobacillus bulgaricus wherein, inoculum concentration is followed successively by the 1% of mixed liquor gross mass, 2.5% and 1.5%, mix homogeneously, 37 DEG C of standing for fermentation to pH value arrive 4 terminations, obtain fermenation raw liquid；
(4) the ferment stock solution fermented is put in-40 DEG C of freeze dryers evacuation after pre-freeze 3.5h, making freeze dryer is that 1-10Pa maintains 3-4h in vacuum,-20 DEG C it are warming up in 1.5h, maintain 2.5h, it is warming up to 20 DEG C subsequently in 40min, maintains 8-10h, finally pass into filtrated air, make freeze dryer recover normal pressure, obtain ferment powder standby。
Specifically, the preparation method of cookies body comprises the following steps:
(1) stirring premix: by mass fraction respectively 10-12% oils and fats, 5-40% egg, 3-15% water, 6-25% white sugar, 0.1-0.5% Sal and 0.1-1% bulking agent mix homogeneously in crushing machine, obtain premix material；
(2) modulation dough: step (1) gained premix material and mass fraction respectively 25-60% flour, 1-8% milk powder, 10-30% corn starch pour in dough mixing machine modulate, 25-30 DEG C modulated 8-10 minute；
(3) molding: take the dough mixed up in step (2), with mould or cracker forming machine moulding；
(4) baking: take the cookies base in step (3), put into baking box pallet, face fire temperature 175 DEG C, fire in a stove before fuel is added temperature 185 DEG C, bakee 10-15 minute and obtain cookies body, described percentage ratio is the mass percent of this stage total material。
Specifically, the preparation method of cookies body, comprise the following steps:
10% Petiolus Trachycarpi oil, 0.3% phospholipid, 0.2% strawberry essence, 20% egg, 8% water, 10% white sugar, 1% edible salt and 0.5% sodium bicarbonate are sufficiently mixed uniformly, for premix material, by premix material with sieve after 24% Self-raising flour, 6% milk powder and 20% corn starch pour in dough mixing machine and modulate 8-10 minute, loose to dough, can grab pinch agglomerating；Take the dough modulated, put into roll marks forming machine molding, it is thus achieved that cookies base, cookies base is put into baking box pallet, face fire temperature 175 DEG C, fire in a stove before fuel is added temperature 185 DEG C, bakees and obtain cookies body, natural cooling in 10 minutes；Described percentage ratio is the mass percent of this stage total material。
Specifically, the preparation method of cookies body, comprise the following steps:
8% Oleum Brassicae campestris, 2% Adeps Sus domestica, 0.5% phospholipid, 10% egg, 8% water, 10% white sugar, 1% edible salt and 0.5% sodium bicarbonate are sufficiently mixed uniformly, for premix material, by premix material with sieve after 20% Self-raising flour, 10% Herba Spinaciae powder, 6% milk powder, 24% corn starch pour in dough mixing machine and modulate 8-10 minute, loose to dough, can grab pinch agglomerating；Take the dough modulated, put into roll marks forming machine molding, it is thus achieved that cookies base, cookies base is put into baking box pallet, face fire temperature 175 DEG C, fire in a stove before fuel is added temperature 185 DEG C, bakees and obtain cookies, natural cooling in 10 minutes；Described percentage ratio is this stage total quality of material percentage ratio。
Specifically, the preparation method of cookies body, comprise the following steps:
8% Testa oryzae oil, 2% Adeps Sus domestica, 0.5% phospholipid, 10% egg, 8% water, 10% white sugar, 1% edible salt and 0.5% sodium bicarbonate are sufficiently mixed uniformly, for premix material, by premix material with sieve after 24% Self-raising flour, 10% Herba Spinaciae powder, 6% milk powder, 10% corn starch, 10% coarse rice powder pour in dough mixing machine and modulate 8-10 minute, loose to dough, can grab pinch agglomerating；Take the dough modulated, put into roll marks forming machine molding, it is thus achieved that cookies base, cookies base is put into baking box pallet, face fire temperature 175 DEG C, fire in a stove before fuel is added temperature 185 DEG C, bakees and obtain cookies, natural cooling in 10 minutes；Described percentage ratio is the mass percent of this stage total material。
The ferment cookies that this utility model provides has the advantages that
(1) first ferment is applied to cookies production field, enriches ferment existence form in health food；In actual production, ferment raw material can be carried out different collocation and select, prepare the ferment cookies of different taste, add multiformity and the palatability of product, be conducive to catering to the demand of different taste personage；(2) common shortbread type biscuit sugar, fat content are high, it is easy to cause and get fat, and the ferment powder contained in this product suppresses to compensate for this point in fat effect, allow consumer be maintained with healthy build what enjoy cuisines；(3) the ferment powder in this product adopts vitrescence dry technology to convert, and farthest remains the nutritional labeling in ferment；(4) with tradition ferment powder compare, this product without brewing wait, instant bagged, more easy and convenient；(5) comparing with tradition ferment beverage, this product casts off heavy vial or pop can packaging once and for all, totally small and exquisite, it is simple to go out to carry or office, school's snack；(6) in this product, the early stage production process of ferment powder and cookies is separately performed, finally unites two into one, and involved technique is all comparatively ripe, practical。
Embodiment described above only have expressed several embodiments of the present utility model, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to this utility model the scope of the claims。It should be pointed out that, for the person of ordinary skill of the art, without departing from the concept of the premise utility, it is also possible to make some deformation and improvement, these broadly fall into protection domain of the present utility model。Therefore, the protection domain of this utility model patent should be as the criterion with claims。
Claims (7)
1. a ferment cookies, it is characterised in that including cookies body, described cookies body outer surface or inside are provided with ferment layer。
2. ferment cookies as claimed in claim 1, it is characterized in that, described cookies body includes first surface and the second surface being oppositely arranged with described first surface, and described ferment layer is arranged at least one surface in described first surface and described second surface。
3. ferment cookies as claimed in claim 1, it is characterised in that the quantity of described cookies body is at least two-layer, is folded with described ferment layer between described cookies body。
4. ferment cookies as claimed in claim 1, it is characterised in that described ferment layer is coated with completely or is partly coated on the outer surface of described cookies body。
5. ferment cookies as claimed in claim 1, it is characterised in that the thickness of described ferment layer is 1mm-2mm。
6. ferment cookies as claimed in claim 1, it is characterised in that described ferment layer is for preparing by ferment powder is sprayed at described cookies body outer surface。
7. ferment cookies as claimed in claim 1, it is characterised in that described cookies main body be shaped as rectangle, square, circle or bar shaped。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520961994.3U CN205321051U (en) | 2015-11-26 | 2015-11-26 | Ferment biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520961994.3U CN205321051U (en) | 2015-11-26 | 2015-11-26 | Ferment biscuit |
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| Publication Number | Publication Date |
|---|---|
| CN205321051U true CN205321051U (en) | 2016-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201520961994.3U Active CN205321051U (en) | 2015-11-26 | 2015-11-26 | Ferment biscuit |
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| Country | Link |
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| CN (1) | CN205321051U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614976A (en) * | 2017-01-06 | 2017-05-10 | 安徽妙奇树生物科技有限公司 | Memory-enhancing longan enzyme mixed cookie and making method thereof |
| CN110140744A (en) * | 2019-05-27 | 2019-08-20 | 李宪臻 | A kind of ferment Layer cake and preparation method thereof |
-
2015
- 2015-11-26 CN CN201520961994.3U patent/CN205321051U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614976A (en) * | 2017-01-06 | 2017-05-10 | 安徽妙奇树生物科技有限公司 | Memory-enhancing longan enzyme mixed cookie and making method thereof |
| CN110140744A (en) * | 2019-05-27 | 2019-08-20 | 李宪臻 | A kind of ferment Layer cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Qingluolan Food Technology (Guangdong) Co.,Ltd. Assignor: SHENZHEN INSTITUTES OF ADVANCED TECHNOLOGY CHINESE ACADEMY OF SCIENCES Contract record no.: X2023980039242 Denomination of utility model: An enzyme biscuit Granted publication date: 20160622 License type: Common License Record date: 20230809 |