Preparation technology of brown sugar cookies with coconut fragrance

A technology of brown sugar and fragrance, which is applied in the production process of brown sugar cookies, can solve the problems of unobvious taste level, single taste, easy to be greasy, etc., and achieve the effect of promoting cholesterol excretion, preventing diabetes, and increasing layering

Inactive Publication Date: 2021-06-22
红灶坊(惠州)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a production process of coconut-flavored brown sugar cookies, which effectively solves the problem that the existing brown sugar cookies have a single taste and the taste level is not obvious. Easy to get greasy, and cause fat accumulation to make people fat

Method used

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  • Preparation technology of brown sugar cookies with coconut fragrance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation technology of the brown sugar biscuit of coconut flavor, comprises the following steps:

[0034] S1: Prepare ingredients: prepare 350 parts by weight of Japanese cream, 5 parts of salt, 200 parts of brown sugar, 150 parts of milk, 100 parts of liquid oil, 520 parts of low flour, 50 parts of coconut flour, 20 parts milk powder and 50 servings of oatmeal for later use;

[0035] S2: Whipping: put 350 parts of Japanese-style cream and 5 parts of salt in step S1 into the blender, use a whisk to beat for 5 minutes, control the speed of the whisk at 950r / min, beat the Japanese-style cream until it turns white, and the Japanese-style cream has already There are obvious lines, and the egg beater will not drip when lifted;

[0036] S3: Stirring: on the basis of step S2, add 200 parts of brown sugar, 150 parts of milk and 100 parts of liquid oil into the mixer, and use the agitator to stir clockwise at a constant speed for 3 minutes, and the speed of the agita...

Embodiment 2

[0041] S1: Prepare ingredients: Prepare 320 parts by weight of Japanese style cream, 4 parts of salt, 150 parts of brown sugar, 100 parts of milk, 65 parts of liquid oil, 480 parts of low flour, 30 parts of coconut flour, 15 parts milk powder and 45 servings of oatmeal for later use;

[0042] S2: Whipping: Put 320 parts of Japanese-style cream and 4 parts of salt in step S1 into the blender, use a whisk to beat for 8 minutes, control the speed of the whisk at 1000r / min, beat the Japanese-style cream until it turns white, and the Japanese-style cream has already There are obvious lines, and the egg beater will not drip when lifted;

[0043] S3: Stirring: on the basis of step S2, add 150 parts of brown sugar, 100 parts of milk and 65 parts of liquid oil into the mixer, use the mixer to stir clockwise at a constant speed for 3-5 minutes, and control the speed of the mixer at 375r / min;

[0044] S4: Mixing: Add 480 parts of low flour, 30 parts of coconut powder, 15 parts of milk p...

Embodiment 3

[0048] S1: Prepare ingredients: prepare 380 parts by weight of Japanese style cream, 6 parts of salt, 225 parts of brown sugar, 175 parts of milk, 135 parts of liquid oil, 550 parts of low flour, 70 parts of coconut flour, 28 parts milk powder and 65 servings of oatmeal for later use;

[0049] S2: Whipping: Put 380 parts of Japanese-style cream and 6 parts of salt in step S1 into the blender, use a whisk to beat for 8 minutes, control the speed of the whisk at 1020r / min, beat the Japanese-style cream until it turns white, and the Japanese-style cream has already There are obvious lines, and the egg beater will not drip when lifted;

[0050] S3: Stirring: on the basis of step S2, add 225 parts of brown sugar, 175 parts of milk and 135 parts of liquid oil into the mixer, use the mixer to stir clockwise at a constant speed for 5 minutes, and control the speed of the mixer at 380r / min;

[0051] S4: Mixing: On the basis of step S3, add 550 parts of low flour, 70 parts of coconut p...

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Abstract

The invention relates to the technical field of food processing, and discloses a preparation process of brown sugar cookies with coconut fragrance. The preparation process of the brown sugar cookies with coconut fragrance comprises the following steps: S1, preparing materials; S2, whipping; S3, stirring; S4, mixing; S5, performing baking; whipping the wind cream and the table salt, then adding the brown sugar, the milk and the liquid oil, stirring, and finally adding the cake flour, the coconut powder, the milk powder and the oatmeal, so that the coconut powder is added, and the coconut powder is rich in nutrient elements such as various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron, vitamin C and the like required by a human body; meanwhile, the brown sugar has the effects of accelerating metabolism of skin cells, providing energy for the cells, supplementing nutrition and promoting regeneration, the oatmeal has the effects of reducing blood fat and blood sugar and being high in satiety and belongs to low-heat food, the instant oatmeal subjected to instant treatment has some scattered and broken feeling, and the layering sense of the cookies is increased while the taste is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a process for preparing coconut-flavored brown sugar cookies. Background technique [0002] Cookie, derived from the transliteration of English cookie. Cookies are interpreted in the United States and Canada as small, flat custard-style biscuits, while English cookies come from the Dutch word koekje, which means "little custard". This word is mainly used in British English to distinguish American cookies. Biscuits such as "chocolate biscuits", the first biscuits made are composed of several small pieces of custard, according to textual research, they were invented by the Iranians. [0003] Brown sugar is a kind of sucrose that has not been highly refined and formed with honey, also known as brown sugar and purple sugar. Substances and glycolic acid, darker in color, with a burnt aroma, brown sugar contains a lot of nutrients that have a unique effect on the health and n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/06A21D13/068A21D8/06A21D2/18A21D2/16A21D2/02A21D2/34A21D2/36
CPCA21D2/02A21D2/16A21D2/181A21D2/34A21D2/36A21D8/06A21D13/06A21D13/062A21D13/068
Inventor 魏秋莲
Owner 红灶坊(惠州)食品有限公司
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