阅读说明：本技术 一种菊花曲奇饼干及其制备方法 (Chrysanthemum cookie and preparation method thereof ) 是由 许睿 郑学斌 刘修树 肖瑀 张菲 王文宇 龚菊梅 于 2021-07-02 设计创作，主要内容包括：本发明公开了一种菊花曲奇饼干,包括下述质量份的原料：面粉100-120份、黄油34-52份、鸡蛋液22-32份、白糖32-40份、奶粉8-12份、杭白菊微粉15-30份、水10-14份,其中杭白菊微粉是以杭白菊鲜花为原料,依次经过日晒工序、揉捻工序、干燥工序、粉碎工序制得。本发明还公开了菊花曲奇饼干的制备方法。本发明的菊花曲奇饼干口感、风味优良,保健成分含量高,是一种具有良好营养保健价值的休闲食品。(The invention discloses chrysanthemum cookie biscuits which comprise the following raw materials in parts by mass: 100-120 parts of flour, 34-52 parts of butter, 22-32 parts of egg liquid, 32-40 parts of white sugar, 8-12 parts of milk powder, 15-30 parts of chrysanthemum morifolium micropowder and 10-14 parts of water, wherein the chrysanthemum morifolium micropowder is prepared by taking chrysanthemum morifolium as a raw material and sequentially performing a sun-drying process, a rolling process, a drying process and a crushing process. The invention also discloses a preparation method of the chrysanthemum cookie. The chrysanthemum cookie is good in taste and flavor and high in health-care component content, and is a leisure food with good nutrition and health-care values.)

1. The chrysanthemum cookie is characterized by comprising the following raw materials in parts by mass:

100-120 parts of flour, 34-52 parts of butter, 22-32 parts of egg liquid, 32-40 parts of white sugar, 8-12 parts of milk powder, 15-30 parts of chrysanthemum morifolium micropowder and 10-14 parts of water;

the chrysanthemum morifolium micro powder is prepared by taking chrysanthemum morifolium as a raw material and sequentially performing a sun-drying process, a rolling process, a drying process and a crushing process.

2. The chrysanthemum cookie biscuit of claim 1, wherein the solarization process comprises: spreading picked fresh Hangzhou white chrysanthemum under ventilation condition, and sun-drying until water content is 55-65%; preferably, the conditions of the solarization process are as follows: the temperature is 20-30 ℃, and the spreading thickness is 5-20 cm.

3. Chrysanthemum cookie according to claim 1 or 2, wherein the rolling process comprises the following steps in sequence: rolling under light pressure, drying at low temperature, rolling under medium pressure, drying at low temperature, and rolling under light pressure; preferably, the rolling process comprises the following steps in sequence: rolling under light pressure for 5-8min, drying at 45-50 deg.C to water content of 30-35%, rolling under medium pressure for 10-15min, drying at 45-50 deg.C to water content of 20-25%, and rolling under light pressure for 25-35 min.

4. The chrysanthemum cookie biscuit of any of claims 1 to 3, wherein the drying process comprises: drying at 70-85 deg.C until water content is 5-8%.

5. Chrysanthemum cookie biscuit according to any of claims 1-4, wherein the comminuting procedure comprises: pulverizing to 50-100 mesh.

6. A method for preparing chrysanthemum cookies as claimed in any one of claims 1 to 5, comprising the steps of:

s1, dissolving white sugar in water, mixing the obtained sugar water with whipped butter, adding egg liquid and milk powder, and stirring uniformly to obtain mixed feed liquid;

s2, uniformly mixing the chrysanthemum morifolium micro powder with flour, adding the mixed liquid, and uniformly stirring to prepare dough;

s3, cutting the dough, then extruding and forming in a mould, firstly carrying out microwave preheating, then baking, and cooling after baking is finished, thus obtaining the product.

7. The method for preparing chrysanthemum cookies as claimed in claim 6, wherein in the step S3, the microwave preheating conditions are as follows: 300-400W, 2-3 min.

8. The method for preparing chrysanthemum cookies as claimed in claim 6 or 7, wherein in the step S3, the baking conditions are as follows: the upper fire is 140 ℃ and 150 ℃, the lower fire is 160 ℃ and 170 ℃, and the baking time is 15-20 min.

Technical Field

The invention relates to the technical field of food processing, in particular to chrysanthemum cookie biscuits and a preparation method thereof.

Background

The cookie is a biscuit product prepared by taking wheat flour, sugar, grease and dairy products as main raw materials, has very unique taste and is popular with consumers. However, cookies are high-sugar and high-fat food, and the incidence of hyperlipidemia and hypertension is increased due to excessive intake of high-sugar and high-fat food.

Hangzhou white chrysanthemum is also called chamomile, is a perennial herb of the family Compositae, has a long cultivation history in China, and is a traditional Chinese herbal medicine and beverage raw material. The chrysanthemum morifolium ramat contains various active ingredients, such as volatile oil, flavonoid compounds, polyphenols, polysaccharide, amino acid, trace elements and the like, has the effects of resisting bacteria, inflammation and oxidation, reducing blood fat, reducing blood pressure and the like, and has high nutritional value and health-care effect. Therefore, the chrysanthemum morifolium ramat is used as a raw material for making cookies, and is beneficial to relieving health threats brought by cookies with high sugar and high fat content. However, if the proportion of chrysanthemum morifolium ramat in the cookie raw materials is too large, the texture of the cookies is affected, the uniformity and the formability of the cookies are poor, and the taste and flavor of the cookies are poor.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides chrysanthemum cookie biscuits and a preparation method thereof.

The invention provides chrysanthemum cookies, which comprise the following raw materials in parts by mass:

100-120 parts of flour, 34-52 parts of butter, 22-32 parts of egg liquid, 32-40 parts of white sugar, 8-12 parts of milk powder, 15-20 parts of chrysanthemum morifolium micropowder and 10-14 parts of water;

the chrysanthemum morifolium micro powder is prepared by taking chrysanthemum morifolium as a raw material and sequentially performing a sun-drying process, a rolling process, a drying process and a crushing process.

Preferably, the solarization process comprises: spreading picked fresh Hangzhou white chrysanthemum under ventilation condition, and sun-drying until water content is 55-65%; preferably, the conditions of the solarization process are as follows: the temperature is 20-30 ℃, and the spreading thickness is 5-20 cm.

Preferably, the rolling process comprises the following steps in sequence: rolling under light pressure, drying at low temperature, rolling under medium pressure, drying at low temperature, and rolling under light pressure; preferably, the rolling process comprises the following steps in sequence: rolling under light pressure for 5-8min, drying at 45-50 deg.C to water content of 30-35%, rolling under medium pressure for 10-15min, drying at 45-50 deg.C to water content of 20-25%, and rolling under light pressure for 25-35 min.

Preferably, the drying process includes: drying at 70-85 deg.C until water content is 5-8%.

Preferably, the pulverization process includes: pulverizing to 50-100 mesh.

A preparation method of the chrysanthemum cookie comprises the following steps:

s1, dissolving white sugar in water, mixing the obtained sugar water with whipped butter, adding egg liquid and milk powder, and stirring uniformly to obtain mixed feed liquid;

s2, uniformly mixing the chrysanthemum morifolium micro powder with flour, adding the mixed liquid, and uniformly stirring to prepare dough;

s3, cutting the dough, then extruding and forming in a mould, firstly carrying out microwave preheating, then baking, and cooling after baking is finished, thus obtaining the product.

Preferably, in step S3, the microwave preheating conditions are: 300-400W, 2-3 min.

Preferably, in step S3, the baking conditions are: the upper fire is 140 ℃ and 150 ℃, the lower fire is 160 ℃ and 170 ℃, and the baking time is 15-20 min.

The invention has the following beneficial effects:

according to the invention, the chrysanthemum morifolium ramat flower is subjected to sun-drying treatment, and the substance components in the flower are changed under the action of enzyme and various metabolic pathways in the sun-drying process, so that chrysanthemum morifolium ramat micro powder forms good flavor in the processing process; through the rolling treatment in the rolling procedure, cells of chrysanthemum are broken, nutrient substances such as amino acid, polysaccharide and the like are leaked out from the broken cells and are wrapped on the surface of the chrysanthemum, and the loss of the nutrient substances is prevented by combining the low-temperature drying treatment between two steps of rolling, so that the amino acid and other substances are more firmly wrapped on the surface of the chrysanthemum, the surface characteristics of the prepared chrysanthemum micropowder are changed, the affinity and the binding force with biscuit raw materials such as flour and the like are better, the problem that the texture of dough is poor due to the addition of the chrysanthemum raw materials is solved, the texture of the biscuit dough is improved, and the taste and the flavor of the biscuit are improved; in addition, in the preparation process of the biscuit, the microwave pretreatment is carried out before baking, so that nutrient substances in the biscuit generate Maillard reaction to a certain degree, the flavor of the biscuit can be improved, amino acid and the like on the surface of chrysanthemum morifolium ramat micro powder can be slightly crosslinked with other nutrient components in a biscuit body, the texture of the biscuit is improved, the subsequent baking time is shortened, and the loss of nutrients is reduced.

In conclusion, according to the chrysanthemum cookie, the chrysanthemum cookie is prepared by performing sun drying, rolling and low-temperature drying pretreatment on the chrysanthemum flower raw materials, taking the treated chrysanthemum micro powder as the raw material to prepare the chrysanthemum cookie, and combining the microwave pretreatment before dough baking in the cookie preparation process and the selection of appropriate process parameters in key processes of sun drying, rolling, low-temperature drying, microwave pretreatment, baking and the like, so that the prepared chrysanthemum cookie has the advantages of good taste and flavor and high content of health-care components, and is leisure food with good nutritional and health-care values.

Detailed Description

The technical solution of the present invention will be described in detail below with reference to specific examples.

Example 1

The chrysanthemum cookie biscuit comprises the following raw materials in parts by mass:

100 parts of flour, 34 parts of butter, 22 parts of egg liquid, 32 parts of white sugar, 8 parts of milk powder, 15 parts of chrysanthemum morifolium micropowder and 10 parts of water;

the preparation method of the chrysanthemum morifolium micro powder comprises the following steps: spreading picked fresh Hangzhou white chrysanthemum flower, spreading to a thickness of 5cm, sun-drying at 20-30 ℃ under ventilation condition until the water content is 55%, then sequentially performing light-pressure rolling for 5min, low-temperature drying at 45 ℃ until the water content is 35%, medium-pressure rolling for 10min, low-temperature drying at 45 ℃ until the water content is 25%, light-pressure rolling for 25min, drying at 70 ℃ until the water content is 8%, and crushing to 50 meshes.

The preparation method of the chrysanthemum cookie comprises the following steps:

s1, dissolving white sugar in water, mixing the obtained sugar water with whipped butter, adding egg liquid and milk powder, and stirring uniformly to obtain mixed feed liquid;

s2, uniformly mixing the chrysanthemum morifolium micro powder with flour, adding the mixed liquid, and uniformly stirring to prepare dough;

s3, cutting the dough, then extruding and forming in a die, preheating for 3min by microwave under the condition of 300W, and then baking, wherein the baking conditions are as follows: baking at 140 deg.C and 160 deg.C for 20min, and cooling.

Example 2

The chrysanthemum cookie biscuit comprises the following raw materials in parts by mass:

120 parts of flour, 52 parts of butter, 32 parts of egg liquid, 40 parts of white sugar, 12 parts of milk powder, 30 parts of chrysanthemum morifolium micropowder and 14 parts of water;

the preparation method of the chrysanthemum morifolium micro powder comprises the following steps: spreading picked fresh Hangzhou white chrysanthemum flower, spreading to a thickness of 20cm, sun-drying at 20-30 ℃ under ventilation condition until the water content is 65%, then sequentially performing light-pressure rolling for 8min, low-temperature drying at 50 ℃ until the water content is 30%, medium-pressure rolling for 15min, low-temperature drying at 50 ℃ until the water content is 20%, light-pressure rolling for 35min, drying at 85 ℃ until the water content is 5%, and crushing to 100 meshes.

The preparation method of the chrysanthemum cookie comprises the following steps:

s1, dissolving white sugar in water, mixing the obtained sugar water with whipped butter, adding egg liquid and milk powder, and stirring uniformly to obtain mixed feed liquid;

s2, uniformly mixing the chrysanthemum morifolium micro powder with flour, adding the mixed liquid, and uniformly stirring to prepare dough;

s3, cutting the dough, then extruding and forming in a die, firstly preheating for 3min by microwave under the condition of 400W, and then baking, wherein the baking conditions are as follows: baking at 150 deg.C and 170 deg.C for 20min, and cooling.

Example 3

The chrysanthemum cookie biscuit comprises the following raw materials in parts by mass:

110 parts of flour, 48 parts of butter, 30 parts of egg liquid, 38 parts of white sugar, 10 parts of milk powder, 22 parts of chrysanthemum morifolium micropowder and 12 parts of water;

the preparation method of the chrysanthemum morifolium micro powder comprises the following steps: spreading picked fresh Hangzhou white chrysanthemum flower, spreading to a thickness of 10cm, sun-drying at 20-30 ℃ under ventilation condition until the water content is 60%, then sequentially performing light-pressure rolling for 6min, low-temperature drying at 48 ℃ until the water content is 32%, medium-pressure rolling for 12min, low-temperature drying at 48 ℃ until the water content is 22%, light-pressure rolling for 32min, then drying at 80 ℃ until the water content is 6%, and crushing to 60 meshes to obtain the chrysanthemum flower tea.

The preparation method of the chrysanthemum cookie comprises the following steps:

s1, dissolving white sugar in water, mixing the obtained sugar water with whipped butter, adding egg liquid and milk powder, and stirring uniformly to obtain mixed feed liquid;

s2, uniformly mixing the chrysanthemum morifolium micro powder with flour, adding the mixed liquid, and uniformly stirring to prepare dough;

s3, cutting the dough, then extruding and forming in a die, firstly preheating for 2.5min by microwave under the condition of 350W, and then baking, wherein the baking conditions are as follows: baking at upper fire of 145 deg.C and lower fire of 165 deg.C for 18min, and cooling.

Comparative example 1

Comparative example 1 differs from example 3 only in that: the preparation method of the chrysanthemum morifolium ramat micro powder is different, the conventional drying process is adopted to replace a sun-drying process, and the preparation method of the chrysanthemum morifolium ramat micro powder in the comparative example 1 is as follows:

drying picked fresh Hangzhou white chrysanthemum at 80 ℃ until the water content is 60%, then sequentially carrying out light pressure rolling for 6min, low-temperature drying at 48 ℃ until the water content is 32%, medium-pressure rolling for 12min, low-temperature drying at 48 ℃ until the water content is 22%, light pressure rolling for 32min, then drying at 80 ℃ until the water content is 6%, and crushing to 60 meshes to obtain the chrysanthemum tea.

Comparative example 2

Comparative example 2 differs from example 3 only in that: the preparation methods of the chrysanthemum morifolium ramat micro powder are different, rolling treatment is not carried out, and the preparation method of the chrysanthemum morifolium ramat micro powder in the comparative example 2 is as follows:

spreading picked fresh flos Chrysanthemi with thickness of 10cm, sun drying at 20-30 deg.C under ventilation condition until water content is 60%, drying at 48 deg.C until water content is 22%, drying at 80 deg.C until water content is 6%, and pulverizing to 60 mesh.

Comparative example 3

Comparative example 3 differs from example 3 only in that: the preparation methods of the chrysanthemum morifolium ramat micro powder are different, low-temperature drying treatment is not carried out, and the preparation method of the chrysanthemum morifolium ramat micro powder in the comparative example 3 is as follows:

spreading picked fresh Hangzhou white chrysanthemum flower with thickness of 10cm, sun-drying at 20-30 deg.C under ventilation condition until water content is 60%, rolling for 6min under light pressure, rolling for 12min under medium pressure, rolling for 32min under light pressure, drying at 80 deg.C until water content is 6%, and pulverizing to 60 mesh.

Comparative example 4

Comparative example 4 differs from example 3 only in that: the preparation methods of the chrysanthemum morifolium ramat micro powder are different, the rolling conditions are different, and the preparation method of the chrysanthemum morifolium ramat micro powder in the comparative example 4 is specifically as follows:

spreading picked fresh Hangzhou white chrysanthemum flower, spreading to a thickness of 10cm, sun-drying at 20-30 ℃ under ventilation condition until the water content is 60%, gently pressing and twisting for 6min, drying at 48 ℃ to 32%, heavily pressing and twisting for 12min, drying at 48 ℃ to 22% and medium-pressure twisting for 32min, drying at 80 ℃ to 6% and crushing to 60 meshes.

Comparative example 5

Comparative example 5 differs from example 3 only in that: the preparation method of the chrysanthemum cookie is different, microwave preheating is not carried out before baking, and the preparation method of the chrysanthemum cookie in the comparative example 5 comprises the following steps:

s1, dissolving white sugar in water, mixing the obtained sugar water with whipped butter, adding egg liquid and milk powder, and stirring uniformly to obtain mixed feed liquid;

s2, uniformly mixing the chrysanthemum morifolium micro powder with flour, adding the mixed liquid, and uniformly stirring to prepare dough;

s3, cutting the dough, then extruding and forming in a mould, and baking, wherein the baking conditions are as follows: baking at upper fire of 145 deg.C and lower fire of 165 deg.C for 18min, and cooling.

Comparative example 6

Comparative example 6 differs from example 3 only in that: the preparation method of the chrysanthemum cookie is different, microwave preheating is not carried out before baking, and baking time is different, and the preparation method of the chrysanthemum cookie in the comparative example 6 comprises the following steps:

s1, dissolving white sugar in water, mixing the obtained sugar water with whipped butter, adding egg liquid and milk powder, and stirring uniformly to obtain mixed feed liquid;

s2, uniformly mixing the chrysanthemum morifolium micro powder with flour, adding the mixed liquid, and uniformly stirring to prepare dough;

s3, cutting the dough, then extruding and forming in a mould, and baking, wherein the baking conditions are as follows: baking at upper fire of 145 deg.C and lower fire of 165 deg.C for 25min, and cooling.

Test examples

The biscuits prepared in examples 1 to 3 and comparative examples 1 to 6 were scored by a sensory evaluation panel consisting of 10 persons, the sensory evaluation criteria being shown in table 1:

TABLE 1 sensory evaluation criteria

Among them, the score of 80-100 is good, the score of less than 60 is poor, and the rest is general.

Sensory evaluation the results of the average score and the average score of the total score for each evaluation item are shown in table 2:

experimental group	Color	Taste of the product	Fragrance	Texture of	Total score
						Example 1	26	24	17	16	83
Example 2	25	28	16	18	87
						Example 3	27	28	18	15	88
Comparative example 1	25	22	11	13	71
						Comparative example 2	22	18	13	9	62
Comparative example 3	23	21	10	14	68
						Comparative example 4	24	25	13	16	78
Comparative example 5	23	23	12	14	72
						Comparative example 6	22	25	14	13	74

As can be seen from the table above, the chrysanthemum cookie provided by the invention achieves the high-quality sensory evaluation standard and has excellent taste and flavor.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.