Sugar-type radix ginseng cookies and preparation method thereof

A technology of cookies and ginseng, which is applied in the direction of baked food with modified ingredients, baking, dough processing, etc., can solve the problems of not being able to supplement nutrition, increase the consumption of the body, and affect the storage time, so as to improve the immune level and improve Moisture stability, physical fatigue relief effect

Inactive Publication Date: 2019-01-15
ANHUI MEDIF FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the overloaded mental and physical work of people in contemporary society, people often stay up late and increase the consumption of the body. Therefore, they generally have symptoms such as physical weakness, malnutrition, mental atrophy, and fatigue. The existing cookies cannot be supplemented. Nutrition; the water content of cookies is between 2-4%, which is not easy to store, and it is easy to lose water during storage, resulting in hard structure and poor taste, and too much water can easily lead to excessive bacteria and affect its storage time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A ginseng cookie with sugar, the raw materials of which include the following components by weight: 90.7 parts of low-gluten flour, 18.9 parts of eggs, 1.7 parts of ginseng, 4.5 parts of white sugar, 5.9 parts of leavening agent, 1.2 parts of trehalose, 30.5 parts of butter, 2.9 parts of emulsifier, 70.9 parts of milk, 1.3 parts of black sesame, 2.3 parts of salt, 6.9 parts of honey.

[0024] The emulsifier is glycerin.

[0025] The leavening agent includes 1.5 parts of sodium bicarbonate, 0.9 parts of calcium hydrogen phosphate, and 5.0 parts of purified water.

[0026] A method for preparing sugar-type ginseng cookies, comprising the following steps:

[0027] S1) Raw material preparation: Weigh low-gluten flour, eggs, ginseng, white granulated sugar, leavening agent, trehalose, butter, emulsifier, milk, salt, honey, black sesame according to the formula ratio, put ginseng into a pulverizer and pulverize;

[0028] S2) Whipping: the butter is softened at a temperature...

Embodiment 2

[0037] A ginseng cookie with sugar, the raw materials of which include the following components by weight: 95.2 parts of low-gluten flour, 23.5 parts of eggs, 2.1 parts of ginseng, 5.9 parts of white sugar, 7.2 parts of leavening agent, 2.4 parts of trehalose, 35.9 parts of butter, 3.7 parts of emulsifier, 75.2 parts of milk, 1.9 parts of black sesame, 2.7 parts of salt, 7.3 parts of honey.

[0038] The emulsifier is glycerin.

[0039] The leavening agent includes 1.6 parts of sodium bicarbonate, 1.1 parts of calcium hydrogen phosphate, and 5.0 parts of purified water.

[0040] A method for preparing sugar-type ginseng cookies, comprising the following steps,

[0041] S1) Raw material preparation: Weigh low-gluten flour, eggs, ginseng, white granulated sugar, leavening agent, trehalose, butter, emulsifier, milk, salt, honey, black sesame according to the formula ratio, put ginseng into a pulverizer and pulverize;

[0042] S2) Whipping: the butter is softened at a temperature...

Embodiment 3

[0051] A ginseng cookie with sugar, the raw materials of which include the following components by weight: 95.8 parts of low-gluten flour, 27.5 parts of eggs, 2.7 parts of ginseng, 8.4 parts of white sugar, 8.3 parts of leavening agent, 2.7 parts of trehalose, 42.6 parts of butter, 5.8 parts of emulsifier, 82.1 parts of milk, 2.7 parts of black sesame, 2.9 parts of salt, 7.9 parts of honey.

[0052] The emulsifier is propylene glycol.

[0053] The leavening agent includes 1.8 parts of sodium bicarbonate, 1.2 parts of calcium hydrogen phosphate, and 5.0 parts of purified water.

[0054] A method for preparing sugar-type ginseng cookies, comprising the following steps:

[0055] S1) Raw material preparation: Weigh low-gluten flour, eggs, ginseng, white granulated sugar, leavening agent, trehalose, butter, emulsifier, milk, salt, honey, black sesame according to the formula ratio, put ginseng into a pulverizer and pulverize;

[0056]S2) Whipping: the butter is softened at a temp...

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PUM

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Abstract

The invention provides sugar-type radix ginseng cookies. The sugar-type radix ginseng cookies are prepared from the following raw materials in parts by weight: 90.7-119.7 parts of low-gluten flour, 18.9-29.3 parts of eggs, 1.7-3.1 parts of radix ginseng, 4.5-9.7 parts of white granulated sugar, 5.9-9.1 parts of swelling agents, 1.2-3.7 parts of trehalose, 30.5-45.8 parts of butter, 2.9-7.9 parts of an emulsifier, 70.9-85.4 parts of milk, 1.3-3.2 parts of black sesame, 2.3-3.7 parts of salt and 6.9-8.3 parts of honey; the swelling agents are prepared from 1.5-1.9 parts of sodium bicarbonate, 0.9-1.3 parts of calcium hydrophosphate and 5.0 parts of purified water; the trehalose is low-calorie sugar, and has a moisturizing effect, is resistant to heat and acids, is used for improving water retention and the organization structure and the taste of food, and is not easy to run off after being combined with water; the trehalose has good moisture stability, and can improve moisture stability,mouthfeel and softness of the cookies when being applied to the cookies, so that growth of bacteria is inhibited; the cookies contain radix ginseng components, and have the effects of conditioning physical weakness, enhancing the immunity level and alleviating physical fatigue.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to sugar-containing ginseng cookies and a preparation method thereof. Background technique [0002] Cookies are a high-sugar, high-fat food. With the improvement of people's living standards, people consume too much high-fat and high-oil food, while the intake of dietary fiber is decreasing day by day, and the "disease of civilization" related to dietary structure "The incidence of the disease is increasing day by day, so the development of dietary fiber in the application of cookies has positive significance. [0003] The fast-paced life and high work pressure in modern society often make people in a sub-healthy state and make them vulnerable to diseases. In addition, due to the overloaded mental and physical work of people in contemporary society, people often stay up late and increase the consumption of the body. Therefore, they generally have symptoms such as physical w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/18
CPCA21D13/06A21D2/18A21D2/36
Inventor 姚影辉姚影梅夏元振
Owner ANHUI MEDIF FOOD
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