Rice bran elderberry powder sugar-free cookies and preparation method thereof

Abstract

The invention discloses rice bran elderberry powder sugar-free cookies and a preparation method thereof, and belongs to the technical field of food processing. The rice bran and elderberry powder sugar-free cookies comprise the following raw materials: low-gluten flour, rice bran powder, elderberry powder, butter, fructo-oligosaccharide, stevioside, mogroside, egg liquid and pure milk. According to the present invention, the rice bran powder and the elderberry powder are added on the basis of the low-gluten flour, and the sucrose is replaced by the fructo-oligosaccharide, the stevia rebaudiana glucoside and the mogroside, such that the problems of high sugar content and single nutrition of the traditional cookies are solved, and the prepared cookies have characteristics of low sugar, rich dietary fiber and rich antioxidant components, unique flavor and good taste.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a sugar-free cookie made with rice bran and elderberry powder and its preparation method. Background Technology

[0002] Cookies are beloved by consumers for their crispness, deliciousness, and rich aroma. However, existing cookies generally suffer from an unbalanced nutritional structure and insufficient health benefits. Traditional cookies primarily use low-gluten flour, butter, eggs, and a large amount of sucrose as basic ingredients. Their recipes are simple, high in carbohydrates and fats, especially sucrose, resulting in high calories and a high glycemic index. Long-term consumption can easily lead to blood sugar fluctuations, obesity, and other health risks, making them unable to meet modern consumers' demand for low-sugar, low-calorie foods.

[0003] Furthermore, existing products are relatively weak in terms of nutritional fortification, with most lacking beneficial active ingredients such as dietary fiber and antioxidants. Although some products have attempted to add whole grains or fruit and vegetable powders to enhance nutritional value, they still primarily provide energy, with no outstanding functional characteristics. Meanwhile, in the development of sugar-free or sugar-substitute cookies, single sugar substitutes (such as erythritol or maltitol) are often used to replace sucrose. While this reduces sugar content, it often results in poor taste, a bitter aftertaste, high hygroscopicity, or gastrointestinal discomfort from excessive intake, affecting the product's palatability and market acceptance.

[0004] On the other hand, some nutrient-rich natural ingredients, such as rice bran rich in dietary fiber and various micronutrients, and elderberry powder rich in anthocyanins, polyphenols, and other strong antioxidants, are not widely used in cookies due to their unique flavor, color, or processing characteristics, and the related technologies are not yet mature. How to effectively utilize these functional ingredients, overcome their negative impacts on taste, flavor, and texture, and develop new types of cookies that combine high nutrition, low sugar, health benefits, and good sensory quality remains a technical challenge facing the food industry. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention proposes a sugar-free cookie made with rice bran and elderberry powder, and its preparation method. This cookie has a higher content of dietary fiber and antioxidants than traditional cookies, is richer in nutrients, and contains no added sucrose, making it suitable for people pursuing a healthy diet.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A sugar-free cookie made with rice bran and elderberry powder, comprising the following ingredients:

[0008] Ingredients: Cake flour, rice bran powder, elderberry powder, butter, fructooligosaccharides, stevia glycosides, mogrosides, egg liquid, pure milk.

[0009] Beneficial effects: The sugar-free cookies prepared by this invention have a synergistic formula system constructed by scientifically combining a variety of functional ingredients. The ingredients not only complement each other nutritionally, but also work together in terms of flavor, texture and processing performance, achieving a comprehensive effect of being nutritious, low in sugar, healthy and with excellent taste.

[0010] First, low-gluten flour and rice bran powder form the main framework of the biscuit. Low-gluten flour provides the main carbohydrates and gluten protein, which are the foundation for the basic structure of the biscuit. Rice bran is a byproduct of rice processing, mainly composed of the outer layers of rice (including pericarp, seed coat, outer endosperm, aleurone layer, and embryo). It is rich in dietary fiber, protein, fat, vitamins, and minerals, and has health benefits such as lowering cholesterol, regulating blood sugar, and promoting intestinal peristalsis. Its addition significantly improves the nutritional level of the biscuit. However, rice bran powder itself has a special odor and coarse particles, which may affect the taste. This invention effectively improves the physical state of the rice bran powder by ultra-fine grinding, making its particles finer. This not only reduces the negative impact on taste but also improves its dispersibility in dough and its binding ability with low-gluten flour. Thus, without destroying the loose structure of the biscuit, the nutritional advantages of rice bran are successfully integrated into the product. Meanwhile, the recipe specifies a total weight of 100 parts low-gluten flour and rice bran powder, which provides precise optimization space for the amount of rice bran powder added, ensuring that while improving nutritional value, the cookies will not be too hard or have an overpowering flavor due to an excessive proportion of rice bran.

[0011] Secondly, elderberries are the fruit of plants in the genus *Sambucus*, with the fruit of the European black elderberry (*Sambucus nigra* L.) being the most nutritious. It contains vitamins, organic acids, proteins, anthocyanins, polyphenols, flavonoids, and other nutrients and bioactive components. Adding its powder as a raw material can enhance the antioxidant, anti-inflammatory, and immune-boosting effects of cookies. Furthermore, this invention carefully designs the amount of elderberry powder added to ensure both the effective dosage and flavor contribution of its functional components without affecting consumer acceptance.

[0012] Furthermore, the selection and proportioning of sugar substitutes are crucial for the development of sugar-free products. This invention specifies that the compound sugar substitute system consists of fructooligosaccharides, steviosides, and mogrosides. Fructooligosaccharides, as a functional oligosaccharide, cannot be digested and absorbed by the human small intestine, but can be selectively utilized by beneficial intestinal bacteria such as Bifidobacteria, helping to regulate intestinal flora balance and improve intestinal health. Steviosides, extracted from stevia leaves, are 200-300 times sweeter than sucrose, but have almost zero calories. Mogrosides, extracted from monk fruit, are approximately 300 times sweeter than sucrose, also have low-calorie characteristics, and possess certain health benefits. The use of these sugar substitutes can effectively reduce the calories in food while satisfying consumers' sweetness needs. This compound not only achieves complete sucrose substitution, reducing the product's calories and glycemic index, but also effectively masks the unpleasant aftertaste of single sweeteners through synergistic effects, making the sweetness purer and more natural. In addition, fructooligosaccharides, as a prebiotic, can promote the growth of beneficial gut bacteria, further enhancing the health benefits of the biscuits.

[0013] Finally, the butter, eggs, and milk work together to ensure the cookies' excellent texture and flavor. The butter, thoroughly whipped to incorporate air, is key to the cookies' light and crumbly texture. The protein and lecithin in the eggs not only aid in emulsification, enhancing the dough's extensibility and stability, but also impart an appealing golden color and rich aroma after baking. The addition of milk increases the dough's moisture, making the cookies more delicate and providing a mellow milky flavor that blends perfectly with the fruity aroma of elderberry and the grainy aroma of rice bran.

[0014] In summary, this invention achieves organic integration of various raw materials through the synergistic effects of the nutritional benefits of rice bran powder and elderberry powder, the synergistic taste of a compound sugar substitute system, the modification of rice bran powder using ultrafine grinding technology, and the optimization of texture using traditional baking additives. The resulting sugar-free cookies not only successfully solve the problems of high sugar content and limited nutritional value associated with traditional cookies, but also achieve a unique flavor, crisp texture, and balanced nutrition while remaining low in sugar, high in fiber, and high in antioxidants, thus satisfying modern consumers' dual pursuit of health and deliciousness.

[0015] Optionally, the rice bran elderberry powder sugar-free cookies comprise the following ingredients by weight:

[0016] 86-94 parts low-gluten flour, 6-14 parts rice bran powder, 1-5 parts elderberry powder, 60-100 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevia glycosides, 0.1-0.5 parts mogrosides, 30 parts egg liquid, and 20 parts pure milk.

[0017] The total weight of low-gluten flour and rice bran powder is 100 parts.

[0018] Furthermore, the rice bran elderberry powder sugar-free cookies comprise, by weight, the following ingredients:

[0019] 86-94 parts low-gluten flour, 6-14 parts rice bran powder, 3 parts elderberry powder, 90-100 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevia glycosides, 0.3 parts monk fruit glycosides, 30 parts egg liquid, and 20 parts pure milk.

[0020] The total weight of low-gluten flour and rice bran powder is 100 parts.

[0021] Furthermore, the rice bran elderberry powder sugar-free cookies comprise, by weight, the following ingredients:

[0022] 92 parts low-gluten flour, 8 parts rice bran powder, 3 parts elderberry powder, 91 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevioside, 0.3 parts monk fruit glycoside, 30 parts egg liquid, and 20 parts pure milk.

[0023] Optionally, the rice bran powder is subjected to ultra-fine grinding to achieve a particle size of 100-150 mesh.

[0024] Beneficial effects: This invention specifies that rice bran powder must undergo ultra-fine grinding to achieve a particle size of 100-150 mesh. The purpose is to improve the taste and flavor of rice bran, to make it mix better with other raw materials, and to improve the absorption of nutrients from rice bran by the human body.

[0025] A method for preparing sugar-free rice bran and elderberry powder cookies includes the following steps:

[0026] Fructooligosaccharides, steviosides, and mogrosides are premixed evenly to obtain a mixed sugar substitute powder;

[0027] Add the mixed sweetener powder to the softened butter and beat until fluffy and pale; then add the egg liquid and milk in sequence and continue beating to form a mixed system;

[0028] Sifted low-gluten flour, rice bran powder, and elderberry powder are added to the mixture. The mixture is then folded with a spatula until no dry powder remains. The mixture is then piped into a piping bag to form cookie dough. The dough is then baked and cooled to obtain the sugar-free rice bran and elderberry powder cookies.

[0029] Optionally, the egg liquid should be added in 2-3 batches.

[0030] Optionally, the baking conditions are:

[0031] Place the cookie dough in an oven and bake at 160°C for 5 minutes to set the shape, then bake at 140°C for 20-25 minutes to ripen.

[0032] Furthermore, the oven is preheated to 160°C before use.

[0033] Compared with the prior art, the present invention has the following advantages and technical effects:

[0034] This invention discloses a sugar-free cookie made with rice bran and elderberry powder. It adds rice bran powder and elderberry powder to low-gluten flour, and uses fructooligosaccharides, steviosides, and mogrosides to replace sucrose, solving the problems of high sugar content and limited nutritional value in traditional cookies. The resulting cookies are low in sugar, rich in dietary fiber and antioxidants, and have a unique flavor and pleasant texture. Specifically:

[0035] 1. Rich in nutrients: The sugar-free cookies prepared by this invention contain rice bran powder and elderberry powder. Rice bran powder is rich in dietary fiber, protein and other nutrients, while elderberry powder is rich in antioxidants. This makes the cookies more nutritious on the basis of low sugar, which can meet consumers' demand for healthy food.

[0036] 2. Excellent taste: Through optimization of raw material formula and preparation process, the rice bran powder is treated with ultra-fine grinding to improve the taste and flavor. The whipping of butter and reasonable baking process give the biscuits a loose structure and good taste. At the same time, elderberry powder gives the biscuits a unique flavor.

[0037] 3. Low sugar and healthy: The biscuits use a complex sugar substitute system composed of fructooligosaccharides, steviosides, and mogrosides to replace sucrose, which reduces the sugar content of the biscuits and makes them suitable for consumers who pay attention to healthy eating. Attached Figure Description

[0038] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings:

[0039] Figure 1 The effect of rice bran powder addition on the sensory quality of cookies;

[0040] Figure 2 The effect of elderberry powder addition on the sensory quality of cookies;

[0041] Figure 3 The effect of butter addition on the sensory quality of cookies;

[0042] Figure 4 The effect of the amount of mogroside added on the sensory quality of cookies;

[0043] Figure 5 The nutritional components of the product obtained by adjusting the optimal preparation formula in Example 5 are compared with those of the products prepared in Comparative Examples 1, 2, and 3. Detailed Implementation

[0044] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0045] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0046] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0047] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0048] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0049] This invention discloses a sugar-free cookie made with rice bran and elderberry powder, comprising the following ingredients by weight: 86-94 parts low-gluten flour, 6-14 parts rice bran powder, 1-5 parts elderberry powder, 60-100 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevia glycosides, 0.1-0.5 parts mogrosides, 30 parts egg liquid, and 20 parts pure milk.

[0050] The total weight of the low-gluten flour and rice bran powder is 100 parts.

[0051] Among them, rice bran powder needs to be ultra-finely ground to achieve a particle size of 100-150 mesh in order to improve the taste and flavor of rice bran, make it better mixed evenly with other raw materials, and improve the absorption of nutrients from rice bran by the human body.

[0052] The preparation method of the above-mentioned rice bran elderberry powder sugar-free cookies includes the following steps:

[0053] 1. Raw material pretreatment: Soften butter at room temperature until it leaves a shallow indentation when lightly pressed with a finger; mix fructooligosaccharides, steviosides, and mogrosides thoroughly and set aside;

[0054] 2. Creaming the butter: Add the mixed powders of fructooligosaccharides, stevia glycosides, and mogrosides to the softened butter, and cream with an electric mixer until the butter increases in volume, lightens in color, and becomes fluffy;

[0055] 3. Add egg liquid: Beat the eggs into an egg liquid and add it to the whipped butter in 2-3 batches. After each addition, mix thoroughly to ensure that the egg liquid and butter are completely combined and to avoid oil and water separation.

[0056] 4. Add milk: Add milk and continue to beat with an electric mixer to fully mix the milk and butter mixture, avoiding oil and water separation, and forming a well-mixed system;

[0057] 5. Mixing dry ingredients: After sifting the low-gluten flour, rice bran powder, and elderberry powder through a 100-mesh sieve, add them to the above-mentioned well-mixed system. Use a spatula to mix evenly with a folding motion until there is no dry powder. Be careful to avoid over-mixing to prevent the flour from developing gluten, which will affect the taste of the cookies.

[0058] 6. Shaping: Put the mixed dough into a piping bag and pipe out cookie dough pieces onto a baking tray. The cookie dough pieces should be the same size and leave appropriate spacing between them.

[0059] 7. Baking: Preheat the oven to 160℃. Place the cookie dough in the oven and bake at 160℃ for 5 minutes to set the shape. Then bake at 140℃ for 20-25 minutes to cook the cookies until the edges are slightly browned. Remove the baking tray and let it cool for 5-10 minutes before transferring it to a cooling rack to cool completely.

[0060] Unless otherwise specified, "room temperature" in this invention refers to 20-30℃.

[0061] Unless otherwise specified, the term "parts" in this invention refers to parts by weight.

[0062] All raw materials used in this invention were purchased from the market.

[0063] The technical solution of the present invention will be further illustrated by the following embodiments.

[0064] Example 1

[0065] A type of sugar-free cookie made with rice bran and elderberry powder, comprising the following ingredients by weight:

[0066] 94, 92, 90, 88, and 86 parts of low-gluten flour; 6, 8, 10, 12, and 14 parts of rice bran powder; 3 parts of elderberry powder; 80 parts of butter; 2 parts of fructooligosaccharides; 0.02 parts of stevia glycosides; 0.3 parts of mogrosides; 30 parts of egg liquid; 20 parts of pure milk; and the total weight of low-gluten flour and rice bran powder is 100 parts.

[0067] Among them, rice bran powder needs to be ultra-finely ground to achieve a particle size of 100-150 mesh.

[0068] The preparation method of the above-mentioned rice bran elderberry powder sugar-free cookies includes the following steps:

[0069] 1. Soften the butter at room temperature until it leaves a shallow indentation when lightly pressed with a finger; mix the fructooligosaccharides, steviosides, and mogrosides thoroughly and set aside.

[0070] 2. Add the mixed powders of fructooligosaccharides, stevia glycosides, and mogrosides to the softened butter, and beat with an electric mixer until the butter increases in volume, lightens in color, and becomes fluffy;

[0071] 3. Beat the eggs into an egg liquid and add it to the whipped butter in 2-3 batches. After each addition, mix thoroughly to ensure that the egg liquid and butter are completely combined and to prevent the oil and water from separating.

[0072] 4. Add milk and continue to whisk until the milk and butter mixture is fully combined, avoiding oil and water separation and forming a homogeneous mixture;

[0073] 5. After sifting the low-gluten flour, rice bran powder, and elderberry powder through a 100-mesh sieve, add them to the above-mentioned well-mixed system. Use a spatula to mix them evenly with a folding motion until there is no dry powder. Avoid over-mixing.

[0074] 6. Shaping: Put the mixed dough into a piping bag and pipe out cookie dough pieces onto a baking tray. The cookie dough pieces should be the same size and leave appropriate spacing between them.

[0075] 7. Baking: Preheat the oven to 160℃. Place the cookie dough in the oven and bake at 160℃ for 5 minutes to set the shape. Then bake at 140℃ for 25 minutes to finish the cookies, until the edges are slightly browned. Remove the baking tray and let cool for 10 minutes. Transfer the cookies to a wire rack to cool completely. Sensory evaluation criteria are shown in Table 1.

[0076] Table 1 Sensory Evaluation Criteria for Rice Bran and Elderberry Powder Sugar-Free Cookies

[0077]

[0078]

[0079] Figure 1 The effect of rice bran powder addition on the sensory quality of cookies; by Figure 1 It can be seen that as the amount of rice bran powder added increases, the overall sensory score of the cookies shows a trend of first increasing and then decreasing. This is mainly because the appropriate amount of rice bran powder adds a moderate amount of rice bran flavor and wheat aroma to the cookies, masking the unpleasant flavor of rice bran itself, while also providing a moderately crisp texture. Too little rice bran powder results in an indistinct rice bran flavor, failing to showcase its unique characteristics, and a relatively light color. Too much rice bran powder leads to an overly strong rice bran flavor, a hard texture, and a dark brown color, resulting in a less appealing appearance. The cookies achieved the highest sensory score when the amount of rice bran powder added was 8 parts per 100 grams.

[0080] Example 2

[0081] The only difference from Example 1 is that the cookie recipe is as follows:

[0082] 90 parts low-gluten flour, 10 parts rice bran powder, 1, 2, 3, 4, and 5 parts elderberry powder, 80 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevia glycosides, 0.3 parts monk fruit glycosides, 30 parts egg liquid, and 20 parts pure milk.

[0083] Figure 2 The effect of elderberry powder addition on the sensory quality of cookies; by Figure 2 It can be seen that as the amount of elderberry powder added increases, the sensory score of the cookies first rises and then falls. When the amount of elderberry powder added is low, the product has a lighter color and a softer texture. Excessive elderberry powder leads to a decrease in dough moisture content; during baking, moisture evaporates, resulting in too many pores in the cookie, making it too hard, sticky, and masking the rice bran flavor. When the amount of elderberry powder added is 3 parts, the product is crisp and crunchy, not sticky, and the rice bran flavor blends well with the elderberry flavor, resulting in the best sensory experience.

[0084] Example 3

[0085] The only difference from Example 1 is that the cookie recipe is as follows:

[0086] 90 parts low-gluten flour, 10 parts rice bran powder, 3 parts elderberry powder, 60, 70, 80, 90, and 100 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevia glycosides, 0.3 parts monk fruit glycosides, 30 parts egg liquid, and 20 parts pure milk.

[0087] Figure 3 The effect of butter addition on the sensory quality of cookies; by Figure 3It can be seen that as the amount of butter added increases, the sensory score of the cookies first increases and then slightly decreases. When the amount of butter added is too low, the dough becomes hard, difficult to press, and the texture after baking is dry and hard, resulting in a poor taste. When the amount of butter added is too high, the dough structure becomes soft, loose, and collapses, with butter overflowing, an overpowering milky flavor that masks the unique flavor of rice bran, and an overall greasy taste. The sensory score is highest when the amount of butter added is 90 parts, at which point the cookies are crisp, with a moderate milky and rice bran flavor, resulting in the best overall sensory experience.

[0088] Example 4

[0089] The only difference from Example 1 is that the cookie recipe is as follows:

[0090] 90 parts low-gluten flour, 10 parts rice bran powder, 3 parts elderberry powder, 80 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevioside, 0.1, 0.2, 0.3, 0.4, and 0.5 parts mogroside, 30 parts egg liquid, and 20 parts pure milk.

[0091] Figure 4 The effect of mogroside addition on the sensory quality of cookies; by Figure 4 It can be seen that as the amount of mogroside added increases, the sensory score of the cookies first increases and then decreases. Too little mogroside results in a bland sweetness and poor overall flavor; too much mogroside leads to an overly sweet taste with a slightly bitter aftertaste and a darker color. When the amount of mogroside added is 0.3 parts, the cookies have a moderate sweetness and no unpleasant aftertaste.

[0092] Example 5

[0093] The only difference from Example 1 is that the amount of rice bran powder, elderberry powder, butter, and mogroside added to the cookies is as shown in Table 2: 94, 92, and 90 parts of low-gluten flour, 2 parts of fructooligosaccharides, 0.02 parts of stevioside, 30 parts of egg liquid, 20 parts of pure milk, and the total weight of low-gluten flour and rice bran powder is 100 parts.

[0094] Table 2. Levels and codes of response surface experimental factors

[0095]

[0096] The sensory scores of the cookies in Example 5 are shown in Table 3. Based on the response surface methodology experiment, the optimal formula was found to be 8.40 parts rice bran powder, 2.88 parts elderberry powder, 90.73 parts butter, and 0.31 parts mogrosides. Cookies made with this formula achieved the highest sensory scores. For ease of operation, the formula parameters were further optimized to 8 parts rice bran powder, 3 parts elderberry powder, 91 parts butter, and 0.3 parts mogrosides.

[0097] Table 3 Response Surface Experimental Design and Results

[0098]

[0099]

[0100] Table 4. Analysis of Variance for Regression Models

[0101] Source of variance sum of squares Degrees of freedom Mean Square F value p-value Significance Model 675.65 14 48.26 75.72 <0.0001 Significant AA 73.51 1 73.51 115.33 <0.0001 ** BB 8.67 1 8.67 13.60 0.0024 ** CC 1.54 1 1.54 2.42 0.1423 DD 17.76 1 17.76 27.87 0.0001 ** AB 0.4225 1 0.4225 0.6629 0.4292 AC 6.00 1 6.00 9.42 0.0083 ** AD 1.56 1 1.56 2.45 0.1397 BC 35.40 1 35.40 55.55 <0.0001 ** BD 32.49 1 32.49 50.98 <0.0001 ** CD 0.9025 1 0.9025 1.42 0.2538 A2 215.95 1 215.95 338.83 <0.0001 ** B2 179.29 1 179.29 281.32 <0.0001 ** C2 57.22 1 57.22 89.77 <0.0001 ** D2 283.19 1 283.19 444.33 <0.0001 ** residual 8.92 14 0.6373 Missing item 7.91 10 0.7911 3.13 0.1416 Not significant Pure error 1.01 4 0.2530 sum 684.57 28

[0102] Comparative Example 1

[0103] The only difference between the regular sugar-free cookies and the cookies in the optimal formula of Example 5 is that the formula is:

[0104] 100 parts low-gluten flour, 91 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevioside, 0.3 parts mogroside, 30 parts egg liquid, and 20 parts pure milk. The preparation process is the same as in Example 5.

[0105] Comparative Example 2:

[0106] One commercially available cookie, purchased from Myda Foods (Shanghai) Co., Ltd.

[0107] Comparative Example 3:

[0108] Two commercially available cookies were purchased from Dongguan Fengxi Food Co., Ltd.

[0109] Further referring to national standard methods, the nutritional components of the product obtained from the adjusted optimal preparation formula in Example 5 above, as well as Comparative Examples 1, 2, and 3, were determined. The results are shown in Tables 5-8.

[0110] Table 5 shows the nutritional composition of the product obtained from the adjusted optimal preparation formula in Example 5. (Results of the determination)

[0111]

[0112] Table 6 shows the results of nutrient composition determination for Comparative Example 1.

[0113]

[0114] Table 7. Nutritional composition determination table for Comparative Example 2

[0115]

[0116] Table 8. Nutritional composition determination table for Comparative Example 3

[0117]

[0118] Figure 5This section compares the nutritional components of the product obtained from the optimized formulation of Example 5 with those prepared in Comparative Examples 1, 2, and 3. The difference between Example 5 and Comparative Example 1 is that Example 5 added rice bran powder and elderberry powder. The results show that there were no significant differences in energy, protein, fat, and sodium content between the two. Example 5 had a significantly lower carbohydrate content than Comparative Example 1, while its total dietary fiber content was significantly higher (by 41.9%), indicating that the addition of rice bran powder and elderberry powder significantly increased the dietary fiber content and decreased the carbohydrate content of the cookies. Comparative Examples 2 and 3 are two commercially available ordinary cookies. Comparative Example 2 had significantly lower fat and energy content than Example 5, indicating that it contained less butter and had a harder texture; the fat content of Comparative Example 3 did not differ significantly from that of Example 5. Example 5 showed significantly higher protein and total dietary fiber content than Comparative Example 2 (protein content increased by 21.0%, total dietary fiber content increased by 57.1%) and Comparative Example 3 (protein content increased by 87.5%, total dietary fiber content increased by 33.3%), while significantly lower carbohydrate and sodium content than Comparative Example 2 (carbohydrate content decreased by 36.7%, sodium content decreased by 77.2%) and Comparative Example 3 (carbohydrate content decreased by 17.8%, sodium content decreased by 86.4%). These results indicate that compared to two commercially available regular cookies, the rice bran elderberry powder sugar-free cookies have significantly increased protein and total dietary fiber content, resulting in higher nutritional value; while the carbohydrate and sodium content are significantly reduced, demonstrating significant health advantages.

[0119] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention.

Claims

1. A sugar-free cookie made with rice bran and elderberry powder, characterized in that, Including the following raw materials: Ingredients: Cake flour, rice bran powder, elderberry powder, butter, fructooligosaccharides, stevia glycosides, mogrosides, egg liquid, pure milk.

2. The sugar-free rice bran elderberry powder cookie according to claim 1, characterized in that, The following ingredients are included by weight: 86-94 parts low-gluten flour, 6-14 parts rice bran powder, 1-5 parts elderberry powder, 60-100 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevia glycosides, 0.1-0.5 parts mogrosides, 30 parts egg liquid, and 20 parts pure milk. The total weight of low-gluten flour and rice bran powder is 100 parts.

3. The sugar-free rice bran elderberry powder cookie according to claim 2, characterized in that, The following ingredients are included by weight: 86-94 parts low-gluten flour, 6-14 parts rice bran powder, 3 parts elderberry powder, 90-100 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevia glycosides, 0.3 parts monk fruit glycosides, 30 parts egg liquid, and 20 parts pure milk. The total weight of low-gluten flour and rice bran flour is 100 parts.

4. The sugar-free rice bran elderberry powder cookie according to claim 3, characterized in that, The following ingredients are included by weight: 92 parts low-gluten flour, 8 parts rice bran powder, 3 parts elderberry powder, 91 parts butter, 2 parts fructooligosaccharides, 0.02 parts stevioside, 0.3 parts monk fruit glycoside, 30 parts egg liquid, and 20 parts pure milk.

5. The sugar-free rice bran elderberry powder cookie according to claim 1, characterized in that, The low-gluten flour, rice bran flour, and elderberry flour all have a particle size of 100-150 mesh.

6. A method for preparing sugar-free cookies using rice bran and elderberry powder, characterized in that, Includes the following steps: Fructooligosaccharides, steviosides, and mogrosides are premixed evenly to obtain a mixed sugar substitute powder; Add the mixed sweetener powder to the softened butter and beat until fluffy and pale; then add the egg liquid and milk in sequence and continue beating to form a mixed system. Sifted low-gluten flour, rice bran powder, and elderberry powder are added to the mixing system and stirred with a spatula until no dry powder remains. The mixture is then piped into a piping bag to obtain cookie dough, which is then baked and cooled to prepare the rice bran and elderberry powder sugar-free cookies according to any one of claims 1-5.

7. The method for preparing a sugar-free cookie made with rice bran and elderberry powder according to claim 6, characterized in that, The egg liquid needs to be added in 2-3 batches.

8. The method for preparing a sugar-free cookie made with rice bran and elderberry powder according to claim 6, characterized in that, The baking conditions are as follows: Place the cookie dough in the oven and bake at 160°C for 5 minutes, then at 140°C for 20-25 minutes.

9. The method for preparing a sugar-free cookie made with rice bran and elderberry powder according to claim 6, characterized in that, The oven should be preheated to 160°C before use.

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