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Whole Bean Cookies Recipe

A cookie and corn juice technology, used in dough processing, baking, baked food with modified ingredients, etc., can solve the problems of poor antioxidant activity and short shelf life, and achieve improved taste, crispness, and high molding rate. , the effect of avoiding food safety hazards

Active Publication Date: 2022-05-03
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing cookies have the problems of poor antioxidant activity and short shelf life

Method used

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  • Whole Bean Cookies Recipe

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of whole bean cookie comprises the following steps:

[0025] After melting 50 parts by weight of butter, add 30 parts by weight of granulated sugar, 45 parts by weight of eggs, and 20 parts by weight of light cream, mix them together and whip, then mix 100 parts by weight of red bean powder, 1 part by weight of bubble Add the flour, 5 parts by weight of jujube powder, and 20 parts by weight of cranberries in three times, mix well, after proofing for 20 minutes, put it into a mold and freeze it for 2 hours, then slice it, put it in the oven and bake it at 140°C for 32 minutes , and then baked at 80°C for 10 minutes to obtain cookies with a reddish-brown appearance and light bean paste pink faults. The cookies are uniform in color, complete in shape, clear in texture, and moderately spread out.

[0026] In the preparation method of the whole bean cookie, when adding granulated sugar, eggs, and whipped cream, the mixed liquid is also added; Liquid a...

Embodiment 2

[0033] The preparation method of whole bean cookie comprises the following steps:

[0034] After melting 40 parts by weight of butter, add 30 parts by weight of granulated sugar, 38 parts by weight of eggs, and 20 parts by weight of light cream. , 2 parts by weight of jujube powder and 20 parts by weight of crushed white raisins are added in three times, mixed well, after proofing for 20 minutes, put them into a mold and freeze for 2 hours, then slice them, put them in the oven and bake them at 140°C for 19 minutes. After baking at 80°C for 20 minutes, turn the cookies over, and then bake at 100°C for 10 minutes to obtain green cookies with uniform color, complete shape, clear texture, and moderate spread of cake body.

[0035] In the preparation method of the whole bean cookie, when adding granulated sugar, eggs, and whipped cream, the mixed liquid is also added; Liquid and micropowder are prepared by the following methods:

[0036] Step 1, 25 parts by weight of grapes are ...

Embodiment 3

[0042] The preparation method of whole bean cookie comprises the following steps:

[0043] After melting 40 parts by weight of butter, add 30 parts by weight of granulated sugar, 38 parts by weight of eggs, and 20 parts by weight of light cream. , 2 parts by weight of jujube powder and 20 parts by weight of crushed white raisins are added in three times, mixed well, after proofing for 20 minutes, put them into a mold and freeze for 2 hours, then slice them, put them in the oven and bake them at 140°C for 19 minutes. After baking at 80°C for 20 minutes, turn the cookies over, and then bake at 140°C for 10 minutes to obtain caramel-colored cookies. The cookies have uniform color, complete shape, clear lines, and moderately spread out.

[0044] In the preparation method of the whole bean cookie, when adding granulated sugar, eggs, and whipped cream, the mixed liquid is also added; Liquid and micropowder are prepared by the following methods:

[0045] Step 1, 30 parts by weight ...

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Abstract

The invention discloses a preparation method of whole bean cookies, comprising the following steps: after melting 40-50 parts by weight of butter, adding 28-32 parts by weight of granulated sugar, 38-45 parts by weight of eggs, 18-22 parts by weight of Whipping cream is mixed together and sent, then 90-110 parts by weight of soybean powder, 0.8-1.2 parts by weight of baking powder, 2-5 parts by weight of jujube powder, and 18-22 parts by weight of dried fruit are added in three times, Mix well, proof for 18‑22 minutes, put into molds and freeze for 1.8‑2.2 hours, then slice and bake in the oven. The cookies prepared by the invention are not only rich in nutrition, but also have improved mouthfeel and crispness, complete color and fragrance, are not easy to get angry, and have a high molding rate.

Description

technical field [0001] The invention relates to the field of food technology. More specifically, the present invention relates to a method of making whole bean cookies. Background technique [0002] Cookies have a crisp taste, pure taste, and rich nutrition, but they are a high-sugar and high-fat food. With the improvement of people's living standards, the intake of high-sugar and high-fat foods is too much, while the intake of dietary fiber is decreasing day by day. Eating cookies will increase the incidence of "civilized diseases" and seriously threaten human health. , Affect people's work and life. The existing cookies have the problems of poor antioxidant activity and short shelf life. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing whole bean cookies, so as to improve the taste and flavor of cookies, and obtain cookies with antioxidant activity and long shelf life. [0004] In order to achieve these obje...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/14
CPCA21D2/145A21D2/36A21D2/362A21D13/06
Inventor 周素梅周闲容刘丽娅佟立涛王丽丽
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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