Cranberry cookies and making method thereof

A technology of cranberry and biscuits, applied in the field of cranberry biscuits and its preparation, can solve the problem of high calorie content of biscuit sweeteners, and achieve the effects of enhancing immunity, excellent health care functions, and rich nutrition

Inactive Publication Date: 2018-06-22
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The embodiment of the present invention provides a cranberry biscuit and its preparati

Method used

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  • Cranberry cookies and making method thereof
  • Cranberry cookies and making method thereof
  • Cranberry cookies and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The present embodiment provides a kind of preparation method of cranberry biscuit, and this method comprises the following steps:

[0059] Step S11: using Luo Han Guo to prepare Luo Han Guo concentrate and water-soluble dietary fiber at the same time, and set aside;

[0060] Step S12: Cut 130g of butter into small pieces and soften at 20-25°C, beat the softened butter with an egg beater at 20-25°C until smooth, then add the Monk Fruit concentrate ( 5.5 times sweeter), add 2g each time, continue to beat until the butter is smooth, and the volume expands slightly, to obtain a mixture of Luo Han Guo and butter;

[0061] Step S13: Add beaten egg liquid to the above-mentioned mixture of Luo Han Guo and butter three times, each time adding 17g, each time after adding the beaten egg liquid, it needs to be whipped, until the butter becomes fluffy each time, When the cream is whitish in color, add the next egg liquid;

[0062] Step S14: Add 200g of low-gluten flour and 10g of ...

Embodiment 2

[0067] The present embodiment provides a kind of preparation method of cranberry biscuit, and this method comprises the following steps:

[0068] Step S21: crushing Luo Han Guo with a crusher, crushing each fresh fruit to 6-10 petals as a standard, squeezing the crushed Luo Han Guo, rinsing the pomace with water, combining the juice and the eluent to obtain an extract;

[0069] Step S22: centrifuging the extract obtained in step S21 to obtain a centrifugate;

[0070] Step S23: adding a protease reagent to the centrifuge obtained in step S22 for enzymolysis to obtain an enzymolysis solution, the enzymolysis temperature is 35° C., the enzymolysis time is 1 hour, and the enzymolysis pH is 6;

[0071] Step S24: the enzymatic hydrolyzate obtained in step S23 is first inactivated at 90°C, and then passed through an activated carbon column to collect the effluent;

[0072] Step S25: Pass the effluent obtained in step S24 through the ultrafiltration membrane first, ultrafilter to a s...

Embodiment 3

[0083]The present embodiment provides a kind of preparation method of cranberry biscuit, and this method comprises the following steps:

[0084] Step S31: crushing Luo Han Guo with a crusher, crushing each fresh fruit to 6-10 petals as a standard, squeezing the crushed Luo Han Guo, rinsing the pomace with water, combining the juice and the eluent to obtain an extract;

[0085] Step S32: Centrifuge the extract obtained in step S31 to obtain a centrate;

[0086] Step S33: adding a protease reagent to the centrifuge obtained in step S32 for enzymolysis to obtain an enzymolysis solution, the enzymolysis temperature is 50°C, the enzymolysis time is 1.5h, and the enzymolysis pH is 3;

[0087] Step S34: the enzymatic hydrolyzate obtained in step S33 is first inactivated at 90°C, and then passed through an activated carbon chromatography column to collect the effluent;

[0088] Step S35: Pass the effluent obtained in step S34 through the ultrafiltration membrane first, ultrafilter to...

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Abstract

The invention provides cranberry cookies and a making method thereof. A concentrated solution of fructus momordicae and water-soluble dietary fiber can be obtained simultaneously, and all nutritive substances of fructus momordicae are fully utilized. The water-soluble dietary fiber can form a net-shaped tissue structure which plays a supporting effect in the baking process, generated carbon dioxide and water are wrapped in the net-shaped structure, and a fluffy texture is formed. Dried cranberries with rich nutrients are further added, and the nutritive contents of the cranberries and the nutritive contents of fructus momordicae can be effectively fused together. Besides, baking is divided into two stages. In the first stage, high-temperature baking is conducted for a short time, and waterin a cold water tank is added, evaporated, adsorbed on the surface of the cookies in the form of vapor, enters the cookies in the baking deformation process of the cookies, and escapes out of the cookies at the high temperature of 180 DEG C-200 DEG C. In the second stage, baking is conducted for a long time, tiny pores left after the vapor escapes can be solidified, so that the cookies become finer and smoother, and are crispy on the outside and soft on the inside.

Description

technical field [0001] The disclosure relates to the technical field of food processing, in particular to a cranberry biscuit and a preparation method thereof. Background technique [0002] Biscuit is a kind of food that is deeply loved by consumers. It mainly uses wheat flour as the main raw material, eggs, milk, fruit juice, milk powder, face powder, salad oil, water, sugar, as auxiliary materials, after stirring, modulation and baking. A crunchy and delicious dessert. [0003] Sweetener is an indispensable seasoning in the preparation of biscuits, which can improve the taste of biscuits and meet the dietary needs of consumers. At present, in the biscuit production process, traditional sweeteners such as sugar and cyclamate are still mainly used, as well as second-generation sweeteners such as sorbitol, maltitol, isomaltulose, xylitol, and lactitol. Sweeteners are high in calories and cannot meet the actual needs of diabetics and slimming consumers. Contents of the inv...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 黄华学熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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