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High-aroma folium mori finemeal cookies and making method thereof

A technology of cookies and a method for making them, which are applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., to achieve the effect of reducing costs

Inactive Publication Date: 2018-02-23
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The medicinal and edible value of mulberry leaf has been widely recognized, but its processed food is rarely seen in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] The preparation steps of high-fragrance mulberry leaf powder: After fresh mulberry leaves are picked, remove the rotten leaves, and then spread them thinly for 3 hours; cut the whole leaves to 2cm wide, and kill the mulberry leaves at 200-300°C until the leaves are dry. After the leaves are finished, spread them thinly and let them cool down, pile them up and soften them until they are pliable and not broken when you hold them, knead them, shake the mulberry leaves after kneading, and pile them up at 25-40°C for 10-24h, then at 70-100°C Fry at ℃ until the water content is below 20%; then put the fried mulberry leaves in an oven, bake at 100-130°C for 10-30 minutes to enhance the fragrance, and dry them to obtain high-scented mulberry leaves; use a universal grinder Grinding the dry mulberry leaves into more than 80% of the dry mulberry leaf powder can pass through the 40-mesh mulberry leaf coarse powder, then put the mulberry leaf coarse powder into an ultrafine pulveriz...

Embodiment 1-3

[0040] Embodiment 1-3 and comparative example

[0041] Weigh the raw materials according to the proportions in Table 1 respectively, and prepare according to the following steps. The difference is that the added raw material proportions are different, and the products are prepared. See Table 1 for details:

[0042] Table 1: Embodiment 1-3 and comparative example raw material ratio table

[0043]

Example 1

Example 2

Example 3

comparative example

low-gluten wheat flour / part

900

850

950

900

High-fragrant mulberry leaf powder / part

115

110

120

-

cream / serving

600

550

650

600

water / part

48

45

50

48

Sugar / part

500

450

550

500

Salt / part

10

10

10

10

baking soda / part

10

10

10

10

egg / serving

105

100

110

105

milk powder

55

50

60

55

Compound leavening agent / part

2.5

2.5

2.5

2.5...

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Abstract

The invention discloses high-aroma folium mori finemeal cookies and a making method thereof. The cookies are made from, by weight, 850-950 parts of low-gluten wheat flour, 110-120 parts of high-aromafolium mori finemeal, 550-650 parts of cream, 45-50 parts of water, 450-550 parts of granulated sugar powder, 10 parts of salt, 10 parts of baking soda, 100-110 parts of eggs, 50-60 parts of milk powder and 2.5 parts of compound raising agent. Folium mori is fried to be dry, 95% of nutritional ingredients and flavor of raw materials are reserved, the cost is lowered, the dried folium mori is ground into powder to be added into the original cookie formula, the novel flavor of the cookies is given, the nutrients of the cookies are increased exponentially, the cookies have the effects of dispelling wind and heat, clearing away the lung-heat, moistening dryness-syndrome, clearing liver, improving the vision and the like, the requirement for nutrition health is met, and the cookies conform to the development trend for the healthy food.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a high-fragrant mulberry leaf powder cookie and a preparation method thereof. Background technique [0002] Mulberry leaves are the leaves of Morus.alba.L., a plant of the Moraceae family. They are widely planted in my country. They are rich in flavonoids, phenols, amino acids, organic acids, carotene, vitamins and various trace elements necessary for the human body. It has a positive effect on regulating the metabolism of skin tissue, especially inhibiting the occurrence and development of pigmentation. Clinically, it is customary to think that those who experience frost are of good quality, so they are called "frost mulberry leaves" or "winter mulberry leaves". The medicinal and edible value of mulberry leaf has been widely recognized, but its processed food is rarely seen on the market. With the widespread planting of mulberry leaves, the price tends to be lower and the raw mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 蔡晓燕吴俏槿李敏张延杰胡志高汤伟涛
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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