Red jujube cookies and preparation process thereof

Abstract

The invention relates to red jujube cookies and a preparation process thereof. The preparation process comprises the following steps: pretreatment of lily bulbs, red jujubes, red jujube particles andwalnuts, softening of butter, preparation of nutrient particles and preparation of flavor particles, and the prepared cookies have a strong jujube flavor. Against nutrient loss, the nutrient particlesare added to the cookies, thereby further making up loss of nutrient substances caused by high temperature and the like, supplementing nutritional components containing metal nutrients and further improving the nutrients of the prepared red jujube cookies. The flavor particles are also added to the cookies, so the flavor of the red jujubes can be ensured not to be damaged by high temperature, thejujube fragrance is strong, the nutrients in the jujubes are fully reserved and the cookies contain rich nutrients.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, in particular to a jujube cookie and a production process. Background technique [0002] Jujube cookies are very popular with consumers because of their rich jujube flavor. According to the search, the content of the existing patent literature company is as follows: [0003] (1) An oatmeal walnut cookie and its production method (application number CN105981768A). The patent is to bake the walnuts at 150°C for 8 minutes, then grind them and put them into flour, but the unsaturated fatty acids in the walnuts are very easy to produce Oxidative rancidity, resulting in a hala taste. [0004] (2) A red date cookie and its preparation method (the application number is CN105875775A). The patent is to dry the red dates to a water content below 8%, and then bake them at 105°C. Such high-temperature baking will make the red dates Produce unpleasant smells such as burnt bitterness, and also ...

AI Technical Summary

Problems solved by technology

[0003] (1) An oatmeal walnut cookie and its production method (application number CN105981768A). The patent is to bake the walnuts at 150°C for 8 minutes, then grind them and put them into flour, but the unsaturated fatty acids in the walnuts are very easy to produce Oxidative rancidity, resulting in hala taste

[0004] (2) A red date cookie and its preparation method (the application number is CN105875775A). The patent is to dry the red dates to a water content below 8%, and then bake them at 105°C. Such high-temperature baking will make the red dates Produce unpleasant smells such as burnt bitterness, and also cause the loss of nutrients

[0006] The preparation methods disclosed in the above patents have not done in-depth research on the nutritional properties of the retained ingredients. The high temperature will not only destroy the nutrients, but also produce many complex oxides after high temperature, which is harmful to a certain extent.

[0007] Regarding the method of adding nutrients, in the existing loading technology, one of the nutrient carriers is a gel. According to the repeated tests of the applicant, it is found that the existing gel will harden after supporting the product, which is not very good. Mixing with other ingredients, after filling other ingredients, the mixing ability is poor, and some places of the finished product have nutrients, while some places have no nutrients, and the dispersion is uneven, which affects the taste of food and subsequent absorption

When wrapped in hydrogel, some metal nutrients are suspended on the surface of the gel, which cannot completely wrap the nutrients, which causes waste on the one hand, and on the other hand, the exposed metal ions can still be connected to the mouth or tongue, and then There will be a bitter feeling, affecting the taste of food

The addition rate of metal nutrients in the gel carrier is low, and the ratio of nutrients to the load reduction is small. When the addition amount is increased, the gel is prone to incomplete gelation, resulting in a decrease in the overall embedding rate

[0008] In view of the addition of many essential nutrients for the human body, the existing non-metallic element nutrients have many shortcomings in the preparation process, such as oxidation of oils and fats during storage, failure caused by unreasonable vitamin wrapping, and bitter taste of amino acids. After being added to the food, the taste of the product becomes bitter, the protein is easily combined with the substance, deformed and inactivated, resulting in difficulty in absorption or the loss of the original effect, high temperature is easy to evaporate during the production of iodine, the active substance is easily inactivated and fails, and dietary cellulose is not easily absorbed by the human body. Therefore, the existing food additives or functional additives are affected by the utilization rate, and the effect of product promotion cannot be achieved.