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Preparation method of cookies rich in anthocyanin flavor

An anthocyanin and flavor technology, applied in the field of cookie processing, to achieve the effect of broad market space, novel colors and good application prospects

Inactive Publication Date: 2019-01-18
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cookies are the most consumed type of leisure baked food. They have the advantages of attractive flavor and instant shelf life. At the same time, the bactericidal effect produced by the high-temperature baking process also makes consumers feel safe and at ease. However, cookies are high in sugar. The composition of high-fat ingredients and the processing method of high-temperature baking also make it very conducive to the production of associated hazards in the Maillard reaction

Method used

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  • Preparation method of cookies rich in anthocyanin flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Accurately weigh 8-10g of commercially available low-gluten wheat flour, mix 0.05% anthocyanin powder therein, and mix evenly;

[0022] (2) Weigh a certain amount of commercially available vegetable shortening (3-4g), refined sucrose (4.0-4.2g), refined salt (0.070-0.075g), sodium bicarbonate (0.1-0.2g), distilled water (200-230μL ), added in the flour in turn;

[0023] (3) Mix the above-mentioned materials together, and use uniform strength to manually stir for 6-8 minutes at room temperature;

[0024] (4) In order to prevent the dough from becoming hard and unable to operate, after the powder is adjusted, it does not need to stand still and press the surface, and directly enters the molding process. In order to ensure the same size, the dough is pressed into a 0.8-1.5 cm thick uniform cake embryo;

[0025] (5) Put the formed cake embryo into an oven and bake at a temperature of 150-180° C. for 10-15 minutes, and cool to room temperature.

Embodiment 2

[0027] (1) Accurately weigh 8-10g of commercially available low-gluten wheat flour, mix 0.1% anthocyanin powder therein, and mix evenly;

[0028] (2) Weigh a certain amount of commercially available vegetable shortening (3-4g), refined sucrose (4.0-4.2g), refined salt (0.070-0.075g), sodium bicarbonate (0.1-0.2g), distilled water (200-230μL ), added in the flour in turn;

[0029] (3) Mix the above-mentioned materials together, and use uniform strength to manually stir for 6-8 minutes at room temperature;

[0030] (4) In order to prevent the dough from becoming hard and unable to operate, after the powder is adjusted, it does not need to stand still and press the surface, and directly enters the molding process. In order to ensure the same size, the dough is pressed into a 0.8-1.5 cm thick uniform cake embryo;

[0031] (5) Put the formed cake embryo into an oven and bake at a temperature of 150-180° C. for 10-15 minutes, and cool to room temperature.

Embodiment 3

[0033] (1) Accurately weigh 8-10g of commercially available low-gluten wheat flour, mix 0.2% anthocyanin powder therein, and mix evenly;

[0034] (2) Weigh a certain amount of commercially available vegetable shortening (3-4g), refined sucrose (4.0-4.2g), refined salt (0.070-0.075g), sodium bicarbonate (0.1-0.2g), distilled water (200-230μL ), added in the flour in turn;

[0035] (3) Mix the above-mentioned materials together, and use uniform strength to manually stir for 6-8 minutes at room temperature;

[0036] (4) In order to prevent the dough from becoming hard and unable to operate, after the powder is adjusted, it does not need to stand still and press the surface, and directly enters the molding process. In order to ensure the same size, the dough is pressed into a 0.8-1.5 cm thick uniform cake embryo;

[0037] (5) Put the formed cake embryo into an oven and bake at a temperature of 150-180° C. for 10-15 minutes, and cool to room temperature.

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Abstract

The invention discloses a preparation method of cookies rich in anthocyanin flavor and belongs to a cookie processing technology. The method includes the following steps of blending anthocyanin powderwith low-gluten wheat flour sold in the market according to a certain proportion, adding plant shortening sold in the market, refined cane sugar, refined salt, sodium bicarbonate and distilled waterinto the flour in sequence, mixing the materials above uniformly, manually stirring the mixture with uniform strength under the room temperature for a certain time, then directly injecting dough intoa culture dish in the length of 60 mm without standing and pressing after flour adjustment, pressing the dough into cookie blanks uniform in thickness, baking the cookie blanks in an oven for a certain time, and then cooling finished products to the room temperature. The cookies prepared according to the method are unique in flavor and novel in color, anthocyanin in the cookies can inhibit formation of glycosylation end-products (AGEs) in the human body and have certain anti-glycosylation efficacy, functional food which is rich in nutrient and has a healthcare function and a prevention effectcan be provided for people, and the preparation method has a great application prospect and a broad market space.

Description

technical field [0001] The invention belongs to the technical field of cookie processing, and mainly relates to a method for preparing anthocyanin-rich flavor cookies. Background technique [0002] Cookies are the most consumed type of leisure baked food. They have the advantages of attractive flavor and instant shelf life. At the same time, the bactericidal effect produced by the high-temperature baking process also makes consumers feel safe and at ease. However, cookies are high in sugar. The composition of high-fat ingredients and the processing method of high-temperature baking also make it very conducive to the generation of associated hazards of the Maillard reaction. Baking conditions not only affect the content of some substances in cookies, but also have an important impact on other quality attributes of cookies, such as anti-glycosylation activity, surface color, texture and sensory properties. The products of the Maillard reaction are the most common substances i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/00
CPCA21D2/00A21D13/06
Inventor 张妍霍俊伟谢佳璇朱冠冰秦栋
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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