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Mint cookie and making method thereof

A production method and cookie technology, which are applied in the field of cookie processing, can solve the problems of consumer dislike, sweet and greasy taste, etc., and achieve the effect of crisp and loose taste and increase of taste.

Inactive Publication Date: 2017-11-07
香格里拉市艾尚米奇民族食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional cookies are made of ordinary low-gluten wheat flour, and the intake of carbohydrates such as starch is high, and the taste is sweet and greasy, which many consumers do not like.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A peppermint cookie, consisting of the following raw materials in parts by weight: 18 parts of high-gluten flour, 17 parts of low-gluten flour, 4 parts of cornstarch, 8 parts of castor sugar, 32 parts of yellow cream, 2 parts of milk, 2 parts of milk powder, 3 parts of mint powder, 1 part of salt.

[0022] A method for making mint cookies, comprising the steps of:

[0023] (1) Weigh the following raw materials in parts by weight: 18 parts of high-gluten flour, 17 parts of low-gluten flour, 4 parts of cornstarch, 8 parts of castor sugar, 32 parts of yellow cream, 2 parts of milk, 2 parts of milk powder, 3 parts of mint powder 1 part, 1 part of salt;

[0024] (2) Put the yellow cream weighed in step (1) into a pot and heat to soften at a heating temperature of 30° C. After softening, stir until the yellow cream turns white;

[0025] (3) Put the granulated sugar and milk weighed in step (1) into a pot, stir at a temperature of 30° C. until the granulated sugar melts to o...

Embodiment 2

[0032] A peppermint cookie, consisting of the following raw materials in parts by weight: 20 parts of high-gluten flour, 18 parts of low-gluten flour, 6 parts of cornstarch, 10 parts of castor sugar, 34 parts of yellow cream, 3 parts of milk, 4 parts of milk powder, 4 parts mint powder, 1 part salt.

[0033] A method for making mint cookies, comprising the steps of:

[0034] (1) Weigh the following raw materials in parts by weight: 20 parts of high-gluten flour, 18 parts of low-gluten flour, 6 parts of cornstarch, 10 parts of castor sugar, 34 parts of yellow cream, 3 parts of milk, 4 parts of milk powder, 4 parts of mint powder 1 part, 1 part of salt;

[0035] (2) Put the yellow cream weighed in step (1) into a pot and heat to soften at a heating temperature of 30° C. After softening, stir until the yellow cream turns white;

[0036] (3) Put the granulated sugar and milk weighed in step (1) into a pot, stir at a temperature of 30° C. until the granulated sugar melts to obtai...

Embodiment 3

[0043] A peppermint cookie, consisting of the following raw materials in parts by weight: 22 parts of high-gluten flour, 20 parts of low-gluten flour, 7 parts of cornstarch, 12 parts of castor sugar, 38 parts of yellow cream, 4 parts of milk, 6 parts of milk powder, 6 parts of mint powder, 3 parts of salt.

[0044] A method for making mint cookies, comprising the steps of:

[0045] (1) Weigh the following raw materials in parts by weight: 22 parts of high-gluten flour, 20 parts of low-gluten flour, 7 parts of cornstarch, 12 parts of castor sugar, 38 parts of yellow cream, 4 parts of milk, 6 parts of milk powder, 6 parts of mint powder 3 parts, 3 parts of salt;

[0046] (2) Put the yellow cream weighed in step (1) into a pot and heat to soften at a heating temperature of 35°C. After softening, stir until the yellow cream turns white;

[0047] (3) Put the granulated sugar and milk weighed in step (1) into the pot, stir at a temperature of 40°C until the granulated sugar melts ...

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PUM

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Abstract

The invention relates to mint cookie, made from high-gluten flour, low-gluten flour, corn starch, castor sugar, yellow cream, milk, milk powder, mint powder, and salt. A making method of the mint cookie includes the steps of (1) weighing materials; (2) heating to soften yellow cream; (3) adding castor sugar and milk into a pot; (4) adding low-gluten flour; (5) adding mint powder, salt, corn starch and milk powder separately; (6) adding high-gluten flour, and stirring well to obtain dough; (7) forming the dough in a mounting pattern former by squeezing to obtain cookie bases; (8) placing in an oven to obtain the mint cookie. The mint cookie and the making method thereof described herein have the advantages that the high-gluten flour added may impart toughness to the cookie, the low-gluten flour added may soften the cookie, and accordingly the made mint cookie is soft and tough; the castor sugar and yellow cream are added so that the mint cookie is crispy in taste; by adding the mint powder, cool taste is added.

Description

technical field [0001] The invention relates to a cookie processing method, in particular to a peppermint cookie and a manufacturing method thereof. Background technique [0002] Mint has both medical and edible functions. The main edible parts are stems and leaves, and it can also be squeezed for juice. In terms of food, mint can be used as a flavoring agent, as a spice, and can also be paired with wine, tea, etc. Every 100 grams of dried mint contains 9.6 grams of water, 6.8 grams of protein and 31.1 grams of fiber, which can provide 870.7 kilojoules of heat. Peppermint powder, the main component is L-menthol, with a content of 62.3% to 87.2%, and menthol and the like. Mint can make the breath fresh, suitable for drinking when eating greasy food. [0003] Cookies are a kind of snack food invented by the Iranians. They come in many different styles and tastes, and are very popular among consumers. However, traditional cookies are made of ordinary low-gluten wheat flour,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/18
CPCA21D13/80A21D2/181A21D2/36
Inventor 马溯
Owner 香格里拉市艾尚米奇民族食品开发有限公司
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