Cookie biscuit and preparation method thereof

A biscuit and coarse grain technology, which is applied in food preparation, baking, baked food, etc., can solve the problems of cumbersomeness, difficulty in large-scale production, and difficulty in mastering the product ratio of cookies and biscuits, and achieve easy control and low production cost , rich sensory and taste effects

Inactive Publication Date: 2008-12-03
田丰
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the continuous improvement of people's living standards and the acceleration of the pace of life, people have higher and higher requirements for the types and quality of cookies. This demand stimulates cookie manufacturers to continuously innovate, develop and manufacture More and newer cookies are produced, and the development of cookies is mainly reflected in the ingredients and preparation methods of cookies, but the product ratio of existing cookies is not easy to grasp, and it is also relatively cumbersome. Difficult to scale production

Method used

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  • Cookie biscuit and preparation method thereof

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Embodiment Construction

[0018] A kind of cookie biscuit, its raw material is made of buckwheat flour, black rice flour, sorghum flour, corn flour, gluten flour, edible refined vegetable oil, sucrose, whole milk powder, sodium bicarbonate, ammonium bicarbonate, soybean lecithin oil, edible Refined salt, eggs, cheese essence, edible essence and water are prepared as raw materials. The weight percentage of the raw materials used is 13-15% of coarse grain special flour, 31-33% of gluten powder, 16-18% of edible vegetable oil, 9-11% of white granulated sugar, 16-20% of butter, 1-2% of egg, sodium bicarbonate 0.2%, 0.2% ammonium bicarbonate, 0.1% soybean lecithin, 0.05% edible salt, 0.1% cheese aroma, 0.1% coarse grain essence, and the rest is water.

[0019] Referring to Fig. 1, the method for preparing cookie of the present invention will comprise the following steps:

[0020] a) Weighing various raw materials required for the production of cookies according to weight percentage;

[0021] b) Pretreatme...

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Abstract

The invention relates to a butter cookie and a preparation method thereof. The formula of the butter cookie comprises 15 to 18 percent of coarse grain special flour, 30 to 38 percent of gluten flour, 8 to 15 percent of edible vegetable oil, 12 to 20 percent of white granulated sugar, 2 to 3 percent of dried whole milk, 0.2 to 0.25 percent of sodium bicarbonate, 0.2 to 0.35 percent of ammonium bicarbonate, 0.1 to 0.25 percent of edible salt, 0.1 to 0.25 percent of coarse grain essence, 2 to 3.5 percent of egg and the balance being water. The preparation method comprises the following steps that: needed raw materials are taken and mixed in advance by means of dry powder; a prepared dough is extruded and is cut into a biscuit dough by a steel wire, thereby forming biscuit dough in different shapes; and the biscuit dough is roasted, and roasted butter cookies undergo cooling in a natural state. The butter cookie has easily controlled mixture ratio of raw materials, low production cost and stable product quality, and is suitable for large-scale production.

Description

Technical field: [0001] The invention relates to a food and a preparation method thereof, in particular to a cookie and a preparation method thereof. Background technique: [0002] At present, with the continuous improvement of people's living standards and the acceleration of the pace of life, people have higher and higher requirements for the types and quality of cookies. This demand stimulates cookie manufacturers to continuously innovate, develop and manufacture More and newer cookies are produced, and the development of cookies is mainly reflected in the ingredients and preparation methods of cookies, but the product ratio of existing cookies is not easy to grasp, and it is also relatively cumbersome. Difficult to scale up production. Invention content: [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and propose a product batching and preparation method of cookies, the ratio of raw materials is easy to grasp, the produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/164
Inventor 田丰
Owner 田丰
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