Macadimia nut snowflake cookies and making method thereof

A production method and snowflake technology are applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., which can solve the problems of affecting the freshness of nougat, poor taste of snowflakes, easy oxidation, etc., and improve the product quality. The effect of taste and production efficiency, improving taste and preventing oxidation

Inactive Publication Date: 2019-09-27
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the taste and nutritional value, preserved fruit or nut kernels are often added to snowflake crisps. Since preserved fruits and nut kernels are prone to oxidation, they often change taste or even become sour during the shelf life, which directly affects the freshness of nougat. , and the biscuits in the snowflake crisps are often selected for good taste, and the crispy biscuits are selected, but they are easy to shatter during the production process, are not easy to preserve, and have a loose taste; while the snowflake crisps made of harder biscuits have poor taste, The entrance is hard and it is difficult to be widely accepted

Method used

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  • Macadimia nut snowflake cookies and making method thereof
  • Macadimia nut snowflake cookies and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A Macadamia Snowflake Crisp

[0029] (1) Prepare raw materials: the snowflake crisp includes the following raw materials in parts by weight: 290 parts of marshmallows, 200 parts of biscuits, 55 parts of butter, 150 parts of milk powder, 6 parts of seasoning powder, 120 parts of mixed nuts, and 30 parts of preserved fruits and vegetables; Wherein, the seasoning powder is matcha powder; the mixed nuts are a combination of macadamia nuts and almonds; the mixed nuts are pretreated as follows: crush the mixed nuts to a particle size of 0.9 cm, and then Bake at 150°C for 10 minutes;

[0030] The preparation method of the biscuit is as follows: put corn oil, butter, egg yolk, granulated sugar, salt, milk powder, and milk into a special powder mixing machine and stir for 3 minutes, after uniform dispersion, add low-gluten flour and stir for 10 minutes, and put the obtained dough in After standing at 22°C for 20 minutes, they can be extruded and sent to the oven for normal baki...

Embodiment 2

[0040] A Macadamia Snowflake Crisp

[0041](1) Prepare raw materials: the snowflake crisp includes the following raw materials in parts by weight: 310 parts of marshmallows, 220 parts of biscuits, 70 parts of butter, 170 parts of milk powder, 8 parts of seasoning powder, 150 parts of mixed nuts, and 50 parts of preserved fruits and vegetables; Wherein, the flavoring powder is chocolate powder; the mixed nuts are a combination of macadamia nuts and cashew nuts; the mixed nuts are pretreated as follows: crush the mixed nuts to a particle size of 1.1 cm, and Bake at 160°C for 15 minutes;

[0042] The preparation method of the biscuit is as follows: put corn oil, butter, egg yolk, granulated sugar, salt, milk powder, and milk into a special flour mixing machine and stir for 5 minutes, after evenly dispersing, add low-gluten flour and stir for 15 minutes, and put the obtained dough in After standing at 28°C for 25 minutes, they can be extruded and sent to the oven for normal bakin...

Embodiment 3

[0052] A Macadamia Snowflake Crisp

[0053] (1) Prepare raw materials: the snowflake crisp includes the following raw materials in parts by weight: 295 parts of marshmallows, 210 parts of biscuits, 60 parts of butter, 155 parts of milk powder, 7 parts of seasoning powder, 140 parts of mixed nuts, and 40 parts of preserved fruits and vegetables; Wherein, the seasoning powder is chocolate powder; the mixed nuts are a combination of macadamia nuts and walnuts; the mixed nuts are pretreated as follows: crush the mixed nuts to a particle size of 1 cm, and then Put it at a temperature of 152°C and bake for 12 minutes;

[0054] The preparation method of the biscuit is as follows: put corn oil, butter, egg yolk, granulated sugar, salt, milk powder, and milk into a special powder mixing machine and stir for 4 minutes, after uniform dispersion, add low-gluten flour and stir for 12 minutes, and the dough obtained in After standing at a temperature of 24°C for 22 minutes, they can be ext...

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Abstract

The invention discloses macadimia nut snowflake cookies and a making method thereof and belongs to the technical field of food processing. The snowflake cookies comprise the following raw materials in parts by weight: 290-310 parts of marshmallow, 200-220 parts of cakes, 55-70 parts of butter, 150-170 parts of milk powder, 6-8 parts of flavoring powder, 120-150 parts of mixed nut kernels and 30-50 parts of preserved vegetables and fruits, wherein the flavoring powder is matcha powder or chocolate powder. The invention further provides a method for making the macadimia nut snowflake cookies. The macadimia nut snowflake cookies made by using the method are nutrient and healthy, diverse in taste and beautiful in overall appearance.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a macadamia nut snowflake crisp and a preparation method thereof. Background technique [0002] Snowflake Crisp is a crispy and soft sweet food. It is an "advanced version" snack obtained by the nougat extension Fashen. On the basis of nougat, biscuits are added to neutralize the sweetness and With the milk powder sprinkled on the outer surface, the taste is sweeter and crisper, so it is called snowflake crisp. In order to improve the taste and nutritional value, preserved fruit or nut kernels are often added to snowflake crisps. Since preserved fruits and nut kernels are prone to oxidation, they often change taste or even become sour during the shelf life, which directly affects the freshness of nougat. , and the biscuits in the snowflake crisps are often selected for good taste, and the crispy biscuits are selected, but they are easy to shatter during the production pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34A23L5/41
CPCA21D2/34A21D2/36A21D2/364A21D13/06A23L5/41
Inventor 贺鹏张涛宋海云覃振师郑树芳王文林汤秀华肖海艳谭秋锦黄锡云许鹏韦媛荣何铣扬莫庆道陈海生
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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