Cookies containing prebiotics multivitamin enzymes and making process of cookies

Abstract

The invention discloses cookies containing prebiotics and multivitamin enzymes and a making process of the cookies. The cookies are prepared from the following raw materials in parts by weight: 100-150 parts of low-gluten flour, 80-120 parts of butter, 40-60 parts of white granulated sugar, 30-50 parts of eggs, 20-40 parts of prebiotics, 5-15 parts of a multivitamin enzyme preparation, 1-3 parts of table salt, 10-20 parts of milk powder, 20-40 parts of crushed nuts and 10-30 parts of crushed dried fruits. The prebiotics and the multi-vitamin enzyme preparation are added into the cookies, and the prebiotics can promote growth and reproduction of beneficial bacteria in the intestinal tract, maintain the health of the intestinal tract and enhance the immunity; the multi-vitamin enzyme preparation can help a human body to better digest and absorb nutritional ingredients in food, and the nutritional value of the food is improved. Meanwhile, according to the making technology, through the reasonable steps of raw material pretreatment, mixing and stirring, forming, baking and the like, the activity of prebiotics and multivitamin enzymes is guaranteed, and the biscuits have good taste and quality.

Description

Technical Field

[0001] The present invention relates to the technical field of cookies, in particular to a cookie containing prebiotic multi-dimensional enzyme and a production process thereof. Background Art

[0002] Cookies are a popular snack food with a crispy texture and sweet flavor. However, traditional cookies are often high in fat and sugar, have a relatively simple nutritional profile, and lack functional ingredients beneficial to the human body. With the improvement of people's living standards and the growing awareness of health, higher demands are being placed on the nutritional and health properties of cookies.

[0003] Prebiotics are substances that selectively stimulate the growth and reproduction of beneficial intestinal bacteria, helping to maintain intestinal health and enhance immunity. Multivitamins are complex enzymes that help the body better digest and absorb nutrients from food. Adding prebiotics and multivitamins to cookies can impart additional health benefits, satisfying consumers' demand for healthier foods.

[0004] At present, although there are some foods containing prebiotics or enzymes on the market, products that combine prebiotic multi-enzymes with cookies are still relatively rare, and the existing production process needs to be improved in ensuring the activity of prebiotics and multi-enzymes as well as the taste and quality of cookies. Summary of the Invention

[0005] The object of the present invention is to provide a cookie containing prebiotic multi-dimensional enzyme and a production process thereof, so as to solve the problems raised in the above background technology.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a cookie containing prebiotic multivitamin, comprising the following raw materials in parts by weight: 100-150 parts of low-gluten flour, 80-120 parts of butter, 40-60 parts of white sugar, 30-50 parts of eggs, 20-40 parts of prebiotics, 5-15 parts of multivitamin preparation, 1-3 parts of salt, 10-20 parts of milk powder, 20-40 parts of chopped nuts, and 10-30 parts of chopped dried fruit.

[0007] Preferably, the following raw materials are included in parts by weight: 100 parts of low-gluten flour, 80 parts of butter, 40 parts of white sugar, 30 parts of eggs, 20 parts of prebiotics, 5 parts of multivitamin preparation, 1 part of salt, 10 parts of milk powder, 20 parts of chopped nuts, and 10 parts of chopped dried fruits.

[0008] Preferably, the following raw materials are included in parts by weight: 130 parts of low-gluten flour, 100 parts of butter, 50 parts of white sugar, 40 parts of eggs, 30 parts of prebiotics, 10 parts of multivitamin preparation, 2 parts of salt, 15 parts of milk powder, 30 parts of chopped nuts, and 20 parts of chopped dried fruits.

[0009] Preferably, the following raw materials are included in parts by weight: 150 parts of low-gluten flour, 120 parts of butter, 60 parts of white sugar, 50 parts of eggs, 40 parts of prebiotics, 15 parts of multivitamin preparation, 3 parts of salt, 20 parts of milk powder, 40 parts of chopped nuts, and 30 parts of chopped dried fruits.

[0010] Preferably, the prebiotic is a mixture of one or more of fructooligosaccharides, galacto-oligosaccharides and inulin.

[0011] Preferably, the multi-dimensional enzyme preparation comprises amylase, protease, lipase and cellulase, and the weight ratio of amylase, protease, lipase and cellulase is (2-4):(1-3):(1-2):(1-3).

[0012] A process for producing cookies containing prebiotic multi-dimensional enzymes comprises the following steps: Step 1: Pre-process the raw materials: Pass the low-gluten flour through a 200-mesh sieve to remove impurities and large flour particles, making the flour finer and easier to mix and shape. Soften the butter at room temperature until it can be easily pressed with your fingers, or use a water bath to soften the butter at 40-50°C to avoid overheating and causing the butter to deteriorate. Chop the chopped nuts and dried fruits into uniform particles with a diameter of 2-5mm to ensure even distribution in the cookies. Step 2: Mix the sugar and butter: Place the softened butter in a mixing container, add sugar and salt, and use an electric whisk to mix at medium speed for 3-5 minutes until the butter and sugar are fully mixed and a fluffy mixture is formed. During the mixing process, pause the mixing every 1 minute and use a spatula to scrape the mixture off the container wall and the whisk to ensure that it is evenly mixed. Step 3: Add egg liquid: Beat the eggs into a bowl and stir well to make egg liquid; add the egg liquid to the mixture in step 2 in 2-3 batches, stirring at low speed for 1-2 minutes after each addition to fully blend the egg liquid and butter mixture to avoid oil-water separation; Step 4: Add prebiotics, multi-dimensional enzyme preparation and milk powder: Add prebiotics, multi-dimensional enzyme preparation and milk powder to the mixture in step 3, and continue stirring at low speed for 2-3 minutes to mix the ingredients evenly; it should be noted that the temperature of the multi-dimensional enzyme preparation should not be too high during stirring, and the temperature in the container should be controlled below 30°C during stirring to ensure the activity of the enzyme; Step 5. Add the sifted low-gluten flour to the mixture in step 4 in 2-3 batches. Use a spatula to stir the flour and other ingredients until there are no dry powder particles. Be gentle when stirring to avoid over-stirring, which will cause the flour to become glutenous and affect the taste of the biscuits. Step 6: Add chopped nuts and dried fruit: Add the processed chopped nuts and dried fruit to the dough from step 5, and gently knead with your hands to evenly distribute the chopped nuts and dried fruit in the dough. The kneading time should not be too long to avoid the dough temperature rising and affecting the subsequent shaping. Step 7. Let the dough rest: Wrap the mixed dough with plastic wrap and refrigerate for 30-60 minutes; the refrigeration temperature should be controlled at 2-8°C to solidify the fat in the dough, making it easier to shape, and at the same time allow the moisture in the dough to fully penetrate, making the biscuits more crispy. Step 8: Shape: Take out the dough after it has rested, place it on a lightly floured work surface, and use a rolling pin to roll out the dough into a sheet with a thickness of 3-5mm. Then use a cookie mold to press out the cookie dough into the desired shape. Carefully move the cookie dough to a baking tray lined with baking paper, leaving 2-3cm between the cookie dough to prevent the cookies from expanding and sticking together during baking. Step 9. Preheat the oven: Preheat the oven to 160-180℃ for 10-15 minutes to make the temperature inside the oven uniform and ensure that the cookies can be heated evenly; Step 10. Bake: Place the baking tray in a preheated oven, set the middle rack, and bake for 15-25 minutes. During the baking process, pay attention to the color changes of the cookies. When the edges of the cookies turn golden brown, you can take them out. The temperature and time of different ovens may vary, so adjust according to the actual situation. Step 11. Cooling and packaging: Take the baked cookies out of the oven and place them on a cooling rack to cool naturally to room temperature. The cooled cookies should be packaged in time using sealed bags or boxes to prevent them from getting damp and softening, which will affect their taste and quality.

[0013] Preferably, the medium speed in step 2 is 100-150 rpm, and the low speed in step 3 is 50-100 rpm.

[0014] Compared with the prior art, the present invention has the following beneficial effects: The cookies of the present invention contain prebiotics and multi-dimensional enzyme preparations. Prebiotics can promote the growth and reproduction of beneficial intestinal bacteria, maintain intestinal health, and enhance immunity; multi-dimensional enzyme preparations can help the human body better digest and absorb nutrients in food, thereby improving the nutritional value of food. Furthermore, the production process of the present invention ensures the activity of prebiotics and multi-dimensional enzymes through reasonable steps such as raw material pretreatment, mixing, shaping, and baking, thereby giving the cookies a good taste and quality. Furthermore, the chopped nuts and dried fruit added to the recipe not only enhance the taste and flavor of the cookies but also provide a rich supply of nutrients, such as protein, vitamins, and minerals, making the cookies of the present invention a nutritious, healthy, and delicious snack food. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a production flow chart of the present invention. DETAILED DESCRIPTION

[0016] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0017] See also Figure 1 The present invention provides a cookie containing prebiotic multivitamin, comprising the following raw materials in parts by weight: 100-150 parts of low-gluten flour, 80-120 parts of butter, 40-60 parts of white sugar, 30-50 parts of eggs, 20-40 parts of prebiotics, 5-15 parts of multivitamin preparation, 1-3 parts of salt, 10-20 parts of milk powder, 20-40 parts of chopped nuts, and 10-30 parts of chopped dried fruits.

[0018] Prebiotics are a mixture of one or more of fructooligosaccharides, galacto-oligosaccharides and inulin.

[0019] The multi-dimensional enzyme preparation comprises amylase, protease, lipase and cellulase, and the weight ratio of amylase, protease, lipase and cellulase is (2-4):(1-3):(1-2):(1-3).

[0020] A process for producing cookies containing prebiotic multi-dimensional enzymes comprises the following steps: Step 1: Pre-process the raw materials: Pass the low-gluten flour through a 200-mesh sieve to remove impurities and large flour particles, making the flour finer and easier to mix and shape. Soften the butter at room temperature until it can be easily pressed with your fingers, or use a water bath to soften the butter at 40-50°C to avoid overheating and causing the butter to deteriorate. Chop the chopped nuts and dried fruits into uniform particles with a diameter of 2-5mm to ensure even distribution in the cookies. Step 2: Mix the sugar and butter: Place the softened butter in a mixing container, add sugar and salt, and stir with an electric whisk at medium speed (100-150 rpm) for 3-5 minutes until the butter and sugar are fully mixed and a fluffy mixture is formed. During the stirring process, pause stirring every 1 minute and use a spatula to scrape the mixture off the container wall and the whisk to ensure even mixing. Step 3: Add egg liquid: Beat the eggs into a bowl and stir well to make egg liquid; add the egg liquid to the mixture in step 2 in 2-3 batches, stirring at low speed for 1-2 minutes after each addition, at a speed of 50-100 rpm to fully blend the egg liquid and butter mixture to avoid oil-water separation; Step 4: Add prebiotics, multi-dimensional enzyme preparation and milk powder: Add prebiotics, multi-dimensional enzyme preparation and milk powder to the mixture in step 3, and continue stirring at low speed for 2-3 minutes to mix the ingredients evenly; it should be noted that the temperature of the multi-dimensional enzyme preparation should not be too high during stirring, and the temperature in the container should be controlled below 30°C during stirring to ensure the activity of the enzyme; Step 5. Add the sifted low-gluten flour to the mixture in step 4 in 2-3 batches. Use a spatula to stir the flour and other ingredients until there are no dry powder particles. Be gentle when stirring to avoid over-stirring, which will cause the flour to become glutenous and affect the taste of the biscuits. Step 6: Add chopped nuts and dried fruit: Add the processed chopped nuts and dried fruit to the dough from step 5, and gently knead with your hands to evenly distribute the chopped nuts and dried fruit in the dough. The kneading time should not be too long to avoid the dough temperature rising and affecting the subsequent shaping. Step 7. Let the dough rest: Wrap the mixed dough with plastic wrap and refrigerate for 30-60 minutes; the refrigeration temperature should be controlled at 2-8°C to solidify the fat in the dough, making it easier to shape, and at the same time allow the moisture in the dough to fully penetrate, making the biscuits more crispy. Step 8: Shape: Take out the dough after it has rested, place it on a lightly floured work surface, and use a rolling pin to roll out the dough into a sheet with a thickness of 3-5mm. Then use a cookie mold to press out the cookie dough into the desired shape. Carefully move the cookie dough to a baking tray lined with baking paper, leaving 2-3cm between the cookie dough to prevent the cookies from expanding and sticking together during baking. Step 9. Preheat the oven: Preheat the oven to 160-180℃ for 10-15 minutes to make the temperature inside the oven uniform and ensure that the cookies can be heated evenly; Step 10. Bake: Place the baking tray in a preheated oven, set the middle rack, and bake for 15-25 minutes. During the baking process, pay attention to the color changes of the cookies. When the edges of the cookies turn golden brown, you can take them out. The temperature and time of different ovens may vary, so adjust according to the actual situation. Step 11. Cooling and packaging: Take the baked cookies out of the oven and place them on a cooling rack to cool naturally to room temperature. The cooled cookies should be packaged in time using sealed bags or boxes to prevent them from getting damp and softening, which will affect their taste and quality. Example

[0021] Raw materials (parts by weight): 100 parts of low-gluten flour, 80 parts of butter, 40 parts of white sugar, 30 parts of eggs, 20 parts of oligofructose, 5 parts of multi-dimensional enzyme preparation (2 parts of amylase, 1 part of protease, 1 part of lipase, 1 part of cellulase), 1 part of salt, 10 parts of milk powder, 20 parts of chopped nuts, and 10 parts of chopped dried fruits.

[0022] Production process: Step 1. Pre-process the raw materials: Pass the low-gluten flour through a 200-mesh sieve; soften the butter at room temperature; chop the nuts and dried fruits into 2-5mm particles.

[0023] Step 2. Mix sugar and butter: Put the softened butter into a mixing container, add white sugar and salt, and stir with an electric whisk at medium speed (100 rpm) for 3 minutes, scraping the mixture off the container wall and the whisk every 1 minute.

[0024] Step 3. Add egg liquid: Stir the eggs evenly and add them to the mixture in 2 batches. Stir at low speed (50 rpm) for 1 minute after each addition.

[0025] Step 4. Add prebiotics, multi-dimensional enzyme preparation and milk powder: Add oligofructose, multi-dimensional enzyme preparation and milk powder, stir at low speed for 2 minutes, and control the temperature in the container below 30°C during stirring.

[0026] Step 5. Add low-gluten flour: Add the sifted low-gluten flour in 2 batches and stir with a spatula until there are no dry powder particles.

[0027] Step 6. Add chopped nuts and dried fruits: Knead gently with your hands to make sure the chopped nuts and dried fruits are evenly distributed in the dough.

[0028] Step 7. Let the dough rest: Wrap the dough with plastic wrap and refrigerate it (2°C) for 30 minutes.

[0029] Step 8. Shaping: Take out the dough, roll it into a 3mm thick sheet, press it into shape with a cookie mold, move it to the baking tray, and keep the cookie blanks 2cm apart.

[0030] Step 9. Preheat the oven: Preheat the oven to 160°C for 10 minutes.

[0031] Step 10. Bake: Place in the middle layer of the oven and bake with upper and lower fire for 15 minutes. Take out when the edges of the biscuits are golden brown.

[0032] Step 11. Cooling and packaging: Place on a cooling rack to cool to room temperature and package in a sealed bag. Example

[0033] Raw materials (parts by weight): 130 parts of low-gluten flour, 100 parts of butter, 50 parts of white sugar, 40 parts of eggs, 30 parts of a mixture of galactoligosaccharides and inulin (the weight ratio of galactoligosaccharides and inulin is 1:1), 10 parts of multi-dimensional enzyme preparation (3 parts of amylase, 2 parts of protease, 1.5 parts of lipase, 3.5 parts of cellulase), 2 parts of salt, 15 parts of milk powder, 30 parts of chopped nuts, and 20 parts of chopped dried fruits.

[0034] Production process: Step 1: Pre-process the raw materials: Pass the low-gluten flour through a 200-mesh sieve; soften the butter by heating it in a water bath (45°C); chop the nuts and dried fruits into 3-5mm particles.

[0035] Step 2. Mix sugar and butter: Put the butter into a mixing container, add white sugar and salt, and stir with an electric whisk at medium speed (120 rpm) for 4 minutes, scraping every 1 minute.

[0036] Step 3. Add egg liquid: Stir the eggs evenly and add them in 3 times, stirring at low speed (80 rpm) for 1.5 minutes each time.

[0037] Step 4. Add prebiotics, multi-dimensional enzyme preparation and milk powder: Add prebiotic mixture, multi-dimensional enzyme preparation and milk powder, stir at low speed for 2.5 minutes, and control the temperature below 28°C.

[0038] Step 5. Add low-gluten flour: Add low-gluten flour in 3 times, and stir with a spatula until there is no dry powder.

[0039] Step 6. Add chopped nuts and dried fruits: knead by hand to make sure they are evenly distributed.

[0040] Step 7. Let the dough rest: Wrap it in plastic wrap and refrigerate it (5°C) for 45 minutes.

[0041] Step 8. Shaping: Roll the dough into a 4mm thick sheet, press it into shape with a mold, and place the biscuits on the baking tray 2.5cm apart.

[0042] Step 9. Preheat the oven: Preheat the oven to 170℃ for 12 minutes.

[0043] Step 10. Bake: Bake on the middle rack with upper and lower fire for 20 minutes, and take out when the edges are golden brown.

[0044] Step 11: Cooling and packaging: After cooling, pack in boxes. Example

[0045] Raw materials (parts by weight): 150 parts of low-gluten flour, 120 parts of butter, 60 parts of white sugar, 50 parts of eggs, 40 parts of inulin, 15 parts of multivitamin enzyme preparation (4 parts of amylase, 3 parts of protease, 2 parts of lipase, 6 parts of cellulase), 3 parts of salt, 20 parts of milk powder, 40 parts of chopped nuts, and 30 parts of chopped dried fruit.

[0046] Production process: Step 1. Pre-process the raw materials: pass the low-gluten flour through a 200-mesh sieve; soften the butter at room temperature; chop the nuts and dried fruits into 4-5mm particles.

[0047] Step 2. Mix sugar and butter: Put butter, white sugar and salt into a container, and stir with an electric whisk at medium speed (150 rpm) for 5 minutes, scraping and stirring during the process.

[0048] Step 3. Add egg liquid: Mix the eggs well and add them in 3 times, stirring at low speed (100 rpm) for 2 minutes each time.

[0049] Step 4. Add prebiotics, multi-dimensional enzyme preparation and milk powder: Add inulin, multi-dimensional enzyme preparation and milk powder, stir at low speed for 3 minutes, and control the temperature below 25°C.

[0050] Step 5. Add low-gluten flour: Add low-gluten flour in 3 times and stir evenly with a spatula.

[0051] Step 6. Add chopped nuts and dried fruits and mix well by hand.

[0052] Step 7. Let the dough rest: Wrap it in plastic wrap and refrigerate it (8°C) for 60 minutes.

[0053] Step 8. Shaping: Roll the dough into a 5mm thick sheet, press it into shape with a mold, and place the biscuits on the baking tray 3cm apart.

[0054] Step 9. Preheat the oven: Preheat the oven to 180℃ for 15 minutes.

[0055] Step 10. Bake: Bake on the middle layer with upper and lower heat for 25 minutes, and take out when the edges are golden brown.

[0056] Step 11: Cooling and packaging: After cooling, seal and package.

[0057] As can be seen from the above examples, the cookies of the present invention have a crispy texture, a sweet taste, are rich in prebiotics and multivitamins, and have good health benefits. Different raw material ratios and production process parameters can be adjusted according to actual needs to meet the taste and nutritional needs of different consumers.

[0058] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A cookie containing prebiotic multi-dimensional enzyme, characterized in that: The invention comprises the following raw materials in parts by weight: 100-150 parts of low-gluten flour, 80-120 parts of butter, 40-60 parts of white sugar, 30-50 parts of eggs, 20-40 parts of prebiotics, 5-15 parts of multi-dimensional enzyme preparation, 1-3 parts of salt, 10-20 parts of milk powder, 20-40 parts of chopped nuts and 10-30 parts of chopped dried fruits.

2. The cookie containing prebiotic multi-dimensional enzyme according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of low-gluten flour, 80 parts of butter, 40 parts of white sugar, 30 parts of eggs, 20 parts of prebiotics, 5 parts of multivitamin preparation, 1 part of salt, 10 parts of milk powder, 20 parts of chopped nuts and 10 parts of chopped dried fruits.

3. The cookie containing prebiotic multi-dimensional enzyme according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 130 parts of low-gluten flour, 100 parts of butter, 50 parts of white sugar, 40 parts of eggs, 30 parts of prebiotics, 10 parts of multivitamin preparation, 2 parts of salt, 15 parts of milk powder, 30 parts of chopped nuts and 20 parts of chopped dried fruits.

4. The cookie containing prebiotic multi-dimensional enzyme according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 150 parts of low-gluten flour, 120 parts of butter, 60 parts of white sugar, 50 parts of eggs, 40 parts of prebiotics, 15 parts of multivitamin preparation, 3 parts of salt, 20 parts of milk powder, 40 parts of chopped nuts and 30 parts of chopped dried fruits.

5. A cookie containing prebiotic multi-dimensional enzyme according to any one of claims 1 to 4, characterized in that: The prebiotics are a mixture of one or more of fructooligosaccharides, galacto-oligosaccharides and inulin.

6. A cookie containing prebiotic multi-dimensional enzyme according to any one of claims 1 to 4, characterized in that: The multi-dimensional enzyme preparation comprises amylase, protease, lipase and cellulase, and the weight ratio of amylase, protease, lipase and cellulase is (2-4):(1-3):(1-2):(1-3).

7. The process for producing cookies containing prebiotic multi-dimensional enzymes according to any one of claims 1 to 6, characterized in that: The steps include: Step 1: Pre-process the raw materials: Pass the low-gluten flour through a 200-mesh sieve to remove impurities and large flour particles, making the flour finer and easier to mix and shape. Soften the butter at room temperature until it can be easily pressed with your fingers, or use a water bath to soften the butter at 40-50°C to avoid overheating and causing the butter to deteriorate. Chop the chopped nuts and dried fruits into uniform particles with a diameter of 2-5mm to ensure even distribution in the cookies. Step 2: Mix the sugar and butter: Place the softened butter in a mixing container, add sugar and salt, and use an electric whisk to mix at medium speed for 3-5 minutes until the butter and sugar are fully mixed and a fluffy mixture is formed. During the mixing process, pause the mixing every 1 minute and use a spatula to scrape the mixture off the container wall and the whisk to ensure that it is evenly mixed. Step 3: Add egg liquid: Beat the eggs into a bowl and stir well to make egg liquid; add the egg liquid to the mixture in step 2 in 2-3 batches, stirring at low speed for 1-2 minutes after each addition to fully blend the egg liquid and butter mixture to avoid oil-water separation; Step 4: Add prebiotics, multi-dimensional enzyme preparation and milk powder: Add prebiotics, multi-dimensional enzyme preparation and milk powder to the mixture in step 3, and continue stirring at low speed for 2-3 minutes to mix the ingredients evenly; it should be noted that the temperature of the multi-dimensional enzyme preparation should not be too high during stirring, and the temperature in the container should be controlled below 30°C during stirring to ensure the activity of the enzyme; Step 5. Add the sifted low-gluten flour to the mixture in step 4 in 2-3 batches. Use a spatula to stir the flour and other ingredients until there are no dry powder particles. Be gentle when stirring to avoid over-stirring, which will cause the flour to become glutenous and affect the taste of the biscuits. Step 6: Add chopped nuts and dried fruit: Add the processed chopped nuts and dried fruit to the dough from step 5, and gently knead with your hands to evenly distribute the chopped nuts and dried fruit in the dough. The kneading time should not be too long to avoid the dough temperature rising and affecting the subsequent shaping. Step 7. Let the dough rest: Wrap the mixed dough with plastic wrap and refrigerate for 30-60 minutes; the refrigeration temperature should be controlled at 2-8°C to solidify the fat in the dough, making it easier to shape, and at the same time allow the moisture in the dough to fully penetrate, making the biscuits more crispy. Step 8: Shape: Take out the dough after it has rested, place it on a lightly floured work surface, and use a rolling pin to roll out the dough into a sheet with a thickness of 3-5mm. Then use a cookie mold to press out the cookie dough into the desired shape. Carefully move the cookie dough to a baking tray lined with baking paper, leaving 2-3cm between the cookie dough to prevent the cookies from expanding and sticking together during baking. Step 9. Preheat the oven: Preheat the oven to 160-180℃ for 10-15 minutes to make the temperature inside the oven uniform and ensure that the cookies can be heated evenly; Step 10. Bake: Place the baking tray in a preheated oven, set the middle rack, and bake for 15-25 minutes. During the baking process, pay attention to the color changes of the cookies. When the edges of the cookies turn golden brown, you can take them out. The temperature and time of different ovens may vary, so adjust according to the actual situation. Step 11. Cooling and packaging: Take the baked cookies out of the oven and place them on a cooling rack to cool naturally to room temperature. The cooled cookies should be packaged in time using sealed bags or boxes to prevent them from getting damp and softening, which will affect their taste and quality.

8. The process for producing cookies containing prebiotic multi-dimensional enzymes according to claim 7, characterized in that: The medium speed in step 2 is 100-150 rpm, and the low speed in step 3 is 50-100 rpm.

Images