阅读说明：本技术 一种低糖低脂立体流心软曲奇的制作方法 (Method for making low-sugar low-fat three-dimensional flowing center soft cookies ) 是由 陈若桐 程婧祺 薛丽莹 黄国 赵佳怡 王菡 隋晓楠 于 2020-12-08 设计创作，主要内容包括：本发明公开了一种低糖低脂立体流心软曲奇的制作方法,属于夹心曲奇加工领域,包括以下步骤：(1)将一定比例的白藜麦粉、低筋面粉、鸡蛋、奶粉、黄油、蔗糖酯、菊粉等搅匀软化,加入碳酸氢钠、碳酸氢铵制成调制面糊备用。(2)将原料水蜜桃清洗、去皮、软化后打至浆状,加入一定比例的花茶水、椰果粒、枣花蜜、柠檬汁、卡拉胶、木糖醇、麦芽糊精调制成馅料备用。(3)将面糊倒入模具,放入烤箱中烘烤成型。(4)将馅料注入烤制好的两片曲奇中间,冷却定型后包装。本发明对传统曲奇配方进行改良,实现低糖低脂,符合大众消费需求,采用花茶水复配成花酱流心,形式创新,口感升级。同时本发明具有较高的工艺可行性,可批量投入市场生产。(The invention discloses a method for manufacturing a low-sugar low-fat three-dimensional flowing center soft cookie, which belongs to the field of processing of sandwich cookies and comprises the following steps: (1) mixing fructus Tribuli wheat flour, low gluten flour, egg, milk powder, butter, sucrose ester, and inulin at a certain proportion, stirring to soften, adding sodium bicarbonate and ammonium bicarbonate, and making into paste. (2) Cleaning, peeling and softening the raw material juicy peaches, beating the juicy peaches into pulp, adding scented tea water, coconut fruit granules, jujube nectar, lemon juice, carrageenan, xylitol and maltodextrin according to a certain proportion, and blending into stuffing for later use. (3) Pouring the batter into a mould, and putting the mould into an oven for baking and forming. (4) And (4) filling the stuffing into the middle of the two baked cookies, cooling, shaping and packaging. The invention improves the traditional cookie formula, realizes low sugar and low fat, meets the consumption requirements of the public, adopts scented tea water to compound the flower sauce, has innovative form and upgraded taste. Meanwhile, the invention has higher process feasibility and can be put into market production in batches.)

1. A method for making a low-sugar low-fat three-dimensional flowing center soft cookie is characterized by comprising the following steps: white chenopodium quinoa willd and wheat bottom gluten flour are used as main raw materials, three kinds of scented tea, namely peony, apple flower and snow plum blossom, and nectarine jam are compounded to form the sandwich, and coconut is added into the sandwich. The product uses inulin and sucrose ester to replace part of butter, and xylitol to replace sugar, thereby improving nutrition and reducing glycolipid intake. The manufacturing process comprises the following steps:

the method comprises the following steps: mixing fructus Tribuli wheat flour, low gluten flour, egg, milk powder, butter, sucrose ester, and inulin at a certain proportion, stirring to soften, adding sodium bicarbonate and ammonium bicarbonate, and making into paste.

Step two: the preparation method comprises the steps of cleaning, peeling and softening 18g of raw material juicy peaches, beating the juicy peaches into pulp, adding scented tea water, coconut fruit grains, date honey, lemon juice, carrageenan, xylitol and maltodextrin according to a certain proportion, and blending to prepare stuffing for later use.

Step three: pouring the batter into a mould, and putting the mould into an oven for baking and forming.

Step four: and (4) filling the stuffing into the middle of the two baked cookies, cooling, shaping and packaging.

2. The method for making the low-sugar low-fat three-dimensional flowing center soft cookie according to claim 1, wherein the method comprises the following steps: the preferred formulation is as follows: 18g of juicy peach, 8g of butter, 13g of sucrose ester inulin complex, 2g of sodium bicarbonate, 2g of ammonium bicarbonate, 4g of scented tea water, 3g of coconut fruit grains, 5g of jujube nectar, 4g of lemon juice, 2.2g of carrageenan, 7.8g of xylitol and 1.6g of maltodextrin.

3. The method of claim 1, wherein the step of preparing a filled cookie comprises: the preferred content of the quinoa wheat flour is 65g, the preferred content of the low-gluten flour is 25g, the preferred content of the eggs is 13g, and the preferred content of the milk powder is 13 g.

4. The method for making the low-sugar low-fat three-dimensional flowing center soft cookie according to claim 1, wherein the method comprises the following steps: the content of the flower tea water is 25g, wherein the optimal ratio of the peony, the apple flower and the snow plum is 1: 1: 1.

5. the method for making the low-sugar low-fat three-dimensional flowing center soft cookie according to claim 1, wherein the method comprises the following steps: the preferable proportion of the sucrose ester inulin complex is sucrose ester: inulin 3: 2.

6. the method for making the low-sugar low-fat three-dimensional flowing center soft cookie according to claim 1, wherein the method comprises the following steps: preferably, the baking temperature is 180 ℃ with a surface fire, 160 ℃ with a primer, and the baking time is 15 min.

Technical Field

The invention belongs to the field of sandwich biscuit manufacturing processes, and mainly relates to a manufacturing method of a low-sugar low-fat three-dimensional flowing core soft cookie.

Background

In recent years, the market size of the chinese baking industry is growing at a considerably fast rate. According to the Eurui international statistics, the annual composite growth rate of the national baked food market scale in 2014-plus 2018 reaches 10.6%, and the annual composite growth rate of the baking industry in 2025 can reach 45% according to the forecast of the China baking consumer Association, so that the market prospect of the cookie is very considerable. And, with the current trend toward greater health, the standards for health of baked goods are increasing. The product is aimed at creating a high-nutrition and high-color-value cookie which is characterized by low fat and low sugar and has the characteristics of maintaining beauty and keeping young.

The invention relates to a novel low-sugar low-fat cookie with unique filling, which takes quinoa and wheat low-gluten flour as main raw materials. The sandwich is formed by compounding three kinds of scented tea, namely peony, apple flower and snow plum blossom, and the nectarine jam, and the coconut is added into the sandwich to enhance the chewing feeling and the interestingness of the cookie. Realize the taste level diversification and optimize the eating experience.

The invention mainly aims at young consumers and aims to meet the requirements of the young consumers on the taste and the appearance of the leisure food. The sandwich jam is prepared by replacing water with scented tea water with the effects of maintaining beauty, keeping young and resisting aging, and most butter is replaced by sucrose ester inulin complex; xylitol replaces sugar, and the contents of fat and sugar in the cookie are effectively reduced. The novel and unique juicy peach appearance is supplemented with the flowery flavor, so that the sensory evaluation is comprehensively optimized, and the juicy peach is attracted to the favor of many young consumers.

The invention aims to solve the technical problem of compounding the fat substitute, and the invention adopts the fixed-ratio compound of inulin and sucrose ester to replace part of fat, thereby reducing the fat content of the product. The compound adopts sucrose ester: inulin 3: 2 is the best mixture ratio, and the mouthfeel of the fat is reduced to the maximum extent. Xylitol is used as sugar substitute to reduce the sugar content of the product. The low saccharification and low fat of the product are realized by combining the compound and the sugar substitute, and the integral taste of the product is ensured.

The problem to be solved by the invention is realized by the following scheme:

a method for making a low-sugar low-fat three-dimensional flowing center soft cookie is characterized by comprising the following steps: the white chenopodium quinoa and wheat bottom gluten flour is used as main raw materials, peony, apple flower and plum blossom are used as auxiliary materials, and coconut is added to be used as fruit particles in the jam. The product uses inulin and sucrose ester compound to replace part of butter, and xylitol to replace sugar, thereby improving nutrition and reducing glycolipid intake. The manufacturing process comprises the following steps:

(1) 65g of white quinoa wheat flour, 20g of low-gluten flour, 18g of juicy peach, 10g of egg, 10g of milk powder, 8g of butter, 13g of sucrose ester inulin complex and the like are stirred uniformly and softened, and 2g of sodium bicarbonate and 2g of ammonium bicarbonate are added to prepare the mixed batter for later use.

(2) The method comprises the steps of cleaning, peeling and softening 18g of raw material juicy peaches, beating the juicy peaches into pulp, adding 4g of scented tea brewed flower tea water, 3g of coconut fruit grains, 5g of date nectar, 4g of lemon juice, 2.2g of carrageenan, 7.8g of xylitol and 1.6g of maltodextrin, and blending to prepare stuffing for later use.

(3) Pouring the batter into a mould, and putting the mould into an oven for baking and forming.

(4) And (4) filling the stuffing into the middle of the two baked cookies, cooling, shaping and packaging.

The method for making the low-sugar low-fat three-dimensional flowing center soft cookie according to claim 1, wherein the method comprises the following steps: the preferable proportion of the sucrose ester inulin complex is sucrose ester: inulin 3: 2.

the method for making the low-sugar low-fat three-dimensional flowing center soft cookie according to claim 1, wherein the method comprises the following steps: in the third step, the baking temperature is preferably 170 ℃ with the surface fire, 150 ℃ with the primer and 15min with the baking time.

The invention relates to a unique creative food which is prepared by taking high-quality white chenopodium quinoa, honey peach and xylitol as main raw materials and scented tea, coconut fruit granules and the like as auxiliary materials through multiple processes. The nectarine is fragrant, sweet, soft and glutinous, and the scented tea is sweet and sweet for a long time, and the nectarine and the scented tea are integrated into a whole to form a powder glutinous rice heart, a mouthful of heart and a product of heart, so that double enjoyment of vision and taste is brought. The product replaces sugar with xylitol and replaces most butter with inulin and sucrose ester, thereby greatly reducing the contents of sugar and fat, reducing the edible burden and giving consideration to nutrition, delicacy and health.

Drawings

The attached drawings are as follows: process route of the invention

Detailed Description

Specific embodiments of the present invention are described in detail below with reference to the accompanying drawings:

example 1: the white chenopodium quinoa and wheat bottom gluten flour is used as main raw materials, peony, apple flower and plum blossom are used as auxiliary materials, and coconut is added to be used as fruit particles in the jam. The product uses inulin and sucrose ester to replace part of butter, and xylitol to replace sugar, thereby improving nutrition and reducing glycolipid intake. The manufacturing process comprises the following steps:

(1) 65g of white quinoa wheat flour, 25g of low-gluten flour, 18g of juicy peach, 13g of egg, 13g of milk powder, 8g of butter, 13g of sucrose ester inulin complex and the like are stirred uniformly and softened, and 2g of sodium bicarbonate and 2g of ammonium bicarbonate are added to prepare the mixed batter for later use.

(2) Cleaning 18g of juicy peaches, peeling, softening and pulping the juicy peaches, adding 4g of scented tea infused scented tea water, 3g of coconut fruit grains, 5g of date nectar, 4g of lemon juice, 2.2g of carrageenan, 7.8g of xylitol and 1.6g of maltodextrin to prepare stuffing for later use.

(3) Pouring the batter into a mould, and putting the mould into an oven for baking and forming.

(4) And (4) filling the stuffing into the middle of the two baked cookies, cooling, shaping and packaging.

When the raw and auxiliary materials are received, the selected material has good appearance and no plant diseases and insect pests; no pesticide and heavy metal residue.

The sucrose ester inulin complex comprises the following components in percentage by weight: inulin 3: 2.

in the above (3), the baking temperature is preferably 180 ℃ with a surface fire, 160 ℃ with a primer, and the baking time is preferably 15 min.

The cookie is complete in shape, moderate in softness, light yellow, uniform in color, free of excessive scorching and excessive whitening, obvious in nectarine fragrance and quinoa fragrance, free of peculiar smell, loose and fine in taste, sweet but not greasy, not sticky to teeth, layered in section structure, fine and porous, free of large holes, moderate in fluidity of the sandwich jam, and free of jam overflow.

Example 2: the white chenopodium quinoa and wheat bottom gluten flour is used as main raw materials, peony, apple flower and plum blossom are used as auxiliary materials, and coconut is added to be used as fruit particles in the jam. The product uses inulin and sucrose ester to replace part of butter, and xylitol to replace sugar, thereby improving nutrition and reducing glycolipid intake. The manufacturing process comprises the following steps:

(1) 70g of white quinoa wheat flour, 20g of low-gluten flour, 18g of juicy peach, 10g of egg, 10g of milk powder, 8g of butter, 15g of sucrose ester inulin complex and the like are stirred uniformly and softened, and 2g of sodium bicarbonate and 2g of ammonium bicarbonate are added to prepare the mixed batter for later use.

(2) The method comprises the steps of cleaning, peeling and softening 18g of raw material juicy peaches, beating the juicy peaches into pulp, adding 4g of scented tea brewed flower tea water, 3g of coconut fruit grains, 5g of date nectar, 4g of lemon juice, 2.2g of carrageenan, 7.8g of xylitol and 1.6g of maltodextrin, and blending to prepare stuffing for later use.

(3) Pouring the batter into a mould, and putting the mould into an oven for baking and forming.

(4) And (4) filling the stuffing into the middle of the two baked cookies, cooling, shaping and packaging.

When the raw and auxiliary materials are received, the selected material has good appearance and no plant diseases and insect pests; no pesticide and heavy metal residue.

The sucrose ester inulin complex comprises the following components in percentage by weight: inulin 2: 1.

in the step (3), the baking temperature is 180 ℃ for the surface fire, 160 ℃ for the primer fire and 15min for the baking time.

The cookie has the advantages of complete shape, moderate softness, deep yellow color, slight overcooking, obvious honey peach fragrance and quinoa fragrance, no peculiar smell, loose and fine taste, sweetness but not greasy, no tooth adhesion, rough section, dispersed and porous structure, different hole sizes, moderate fluidity of the sandwich jam and no jam overflow phenomenon.

Example 3: the white chenopodium quinoa and wheat bottom gluten flour is used as main raw materials, peony, apple flower and plum blossom are used as auxiliary materials, and coconut is added to be used as fruit particles in the jam. The product uses inulin and sucrose ester to replace part of butter, and xylitol to replace sugar, thereby improving nutrition and reducing glycolipid intake. The manufacturing process comprises the following steps:

(1) 70g of white quinoa wheat flour, 25g of low-gluten flour, 18g of juicy peach, 11g of egg, 12g of milk powder, 8g of butter, 14g of sucrose ester inulin complex and the like are stirred uniformly and softened, and 2g of sodium bicarbonate and 2g of ammonium bicarbonate are added to prepare the mixed batter for later use.

(2) The method comprises the steps of cleaning, peeling and softening 18g of raw material juicy peaches, beating the juicy peaches into pulp, adding 4g of scented tea brewed flower tea water, 3g of coconut fruit grains, 5g of date nectar, 4g of lemon juice, 2.2g of carrageenan, 7.8g of xylitol and 1.6g of maltodextrin, and blending to prepare stuffing for later use.

(3) Pouring the batter into a mould, and putting the mould into an oven for baking and forming.

(4) And (4) filling the stuffing into the middle of the two baked cookies, cooling, shaping and packaging.

When the raw and auxiliary materials are received, the selected material has good appearance and no plant diseases and insect pests; no pesticide and heavy metal residue.

The sucrose ester inulin complex comprises the following components in percentage by weight: inulin 1: 1.

in the step (3), the baking temperature is 170 ℃ with the surface fire, 150 ℃ with the primer and the baking time is 18 min.

The cookie has the advantages of complete shape, insufficient softness, deep yellow color, obvious overcooked and over-white phenomena, obvious nectarine fragrance and quinoa fragrance, no peculiar smell, crisp and fine taste, moderate sweetness, no tooth adhesion, hard texture, rough section, unclear level, large crack, large hole, poor flowability of the sandwich jam and no jam overflow phenomenon.

Example 4: the white chenopodium quinoa and wheat bottom gluten flour is used as main raw materials, peony, apple flower and plum blossom are used as auxiliary materials, and coconut is added to be used as fruit particles in the jam. The product uses inulin and sucrose ester to replace part of butter, and xylitol to replace sugar, thereby improving nutrition and reducing glycolipid intake. The manufacturing process comprises the following steps:

(1) 65g of white quinoa wheat flour, 20g of low-gluten flour, 18g of juicy peach, 13g of egg, 10g of milk powder, 8g of butter, 15g of sucrose ester inulin complex and the like are stirred uniformly and softened, and 2g of sodium bicarbonate and 2g of ammonium bicarbonate are added to prepare the mixed batter for later use.

(2) The method comprises the steps of cleaning, peeling and softening 18g of raw material juicy peaches, beating the juicy peaches into pulp, adding 4g of scented tea brewed flower tea water, 3g of coconut fruit grains, 5g of date nectar, 4g of lemon juice, 2.2g of carrageenan, 7.8g of xylitol and 1.6g of maltodextrin, and blending to prepare stuffing for later use.

(3) Pouring the batter into a mould, and putting the mould into an oven for baking and forming.

(4) And (4) filling the stuffing into the middle of the two baked cookies, cooling, shaping and packaging.

When the raw and auxiliary materials are received, the selected material has good appearance and no plant diseases and insect pests; no pesticide and heavy metal residue.

The sucrose ester inulin complex comprises the following components in percentage by weight: inulin 1: 2.

in the step (3), the baking temperature is 175 ℃ for the surface fire, 155 ℃ for the primer fire and 16min for the baking time.

The cookie is incomplete in shape, too soft, light yellow, uniform in color, free of excessive scorching and excessive whitening, has a certain nectarine fragrance and quinoa fragrance, has peculiar smell, is hard in taste, coarse, sticky, sweet or light, coarse in section, dispersed and porous in structure, different in hole size, low in flowability of the sandwich jam and slight in jam overflow phenomenon.