Butter preparation method for improving hardness and taste of cookies without food additives and application thereof

Abstract

This invention discloses a method for preparing butter and its application in improving the hardness and texture of additive-free cookies, belonging to the field of butter preparation technology. The method includes: pasteurizing and maturing light cream; obtaining initial butter using a continuous buttermaking machine; and then sequentially subjecting it to melt treatment with medium-temperature induced crystallization, reheating for rearrangement, scraper-type rapid cooling and kneading, and low-temperature maturation, thereby regulating the milk fat crystal structure and fat network morphology. The resulting butter has a solid fat content of 8-20% at 20°C, preferably satisfying a specific multi-temperature solid fat content relationship. When used in the preparation of additive-free cookies, this butter can reduce cookie hardness and improve crumbliness, meltability, and overall texture without the need for baking powder or chemical leavening agents.

Description

Technical Field

[0001] This invention relates to the technical field of butter preparation, and in particular to a method for preparing butter that improves the hardness and texture of additive-free cookies and its application. Background Technology

[0002] In existing technologies, butter is typically produced from light cream through pasteurization, ripening, and continuous churning and pressing. During industrial production, the process generally focuses on controlling indicators such as milk fat content, moisture content, and microbiological safety to ensure the product meets dairy quality standards. The resulting butter products usually meet basic storage stability and processing requirements and are widely used in various baked goods.

[0003] In baked goods production, especially in shortbread and biscuit products such as cookies, butter not only provides flavor as a fat source but also affects the dough's mixing state, shaping properties, and post-baking texture. Therefore, in actual production, it is often necessary to add emulsifiers, leavening agents, or other food additives to the formula to adjust the dough structure and product texture in order to obtain a more ideal crumbly texture.

[0004] However, with increasing consumer demand for simpler and more natural food ingredients, more and more baked goods are adopting formulation systems that do not contain emulsifiers, chemical leavening agents, or other food additives. Under these formulation conditions, the texture of baked goods depends more on the properties of the raw materials themselves and the changes they undergo during processing. If the characteristics of the raw materials and the processing are not well matched, it can easily lead to problems such as a hard texture or a lack of crumblyness after baking, thus affecting product quality.

[0005] Therefore, how to improve the hardness and texture of cookie products by appropriately controlling the butter preparation process without relying on additional food additives has become a technical problem that needs further research in this field. Summary of the Invention

[0006] The purpose of this invention is to overcome the above-mentioned problems existing in the prior art and to provide a method for preparing butter that improves the hardness and texture of additive-free cookies, the butter prepared therefrom, and its application in the preparation of additive-free cookies.

[0007] To achieve the above objectives, the first aspect of the present invention provides a method for preparing butter that improves the hardness and texture of additive-free cookies, comprising the following steps: S1: Raw milk is centrifuged to obtain light cream. The light cream is pasteurized and then cooled. It is then aged under staged temperature conditions. The aging process includes a first stage of aging at 5-10°C for 6-16 hours and a second stage of aging at 10-15°C for 3-10 hours. S2: The matured light cream is fed to a continuous butter machine for beating and pressing to obtain initial butter with a fat content of not less than 80% and a moisture content of not more than 16%. S3: Heat the initial butter to 50-60°C until it is completely melted, and maintain this temperature for 3-10 minutes; S4: The molten butter is conveyed to a scraper-type rapid cooling kneader for cooling treatment, so that the temperature of the butter drops to 5-15°C. The cooling process includes at least two stages, wherein the cooling rate of the first stage is 0.5-3°C / s and the cooling rate of the second stage is 3-8°C / s. S5: The butter is mechanically kneaded during the cooling process, and the kneading speed is 100-300 rpm; S6: Fill and mature the butter; The resulting butter has a solid fat content of 8-20% at 20°C.

[0008] This application achieves overall regulation of the crystallization behavior of the milk fat system by introducing staged temperature control during the ripening stage of light cream and combining it with subsequent melting and segmented cooling kneading processes. This allows the milk fat to form a crystal nucleus structure with specific distribution characteristics before entering the cooling and solidification stage, thereby changing the crystallization path and final structural morphology of the fat during the cooling process.

[0009] Specifically, the maturation stage employs phased temperature conditions ranging from low to medium temperatures. This allows the milk fat to form initial crystal nuclei at lower temperatures, while simultaneously adjusting the stability of these nuclei at higher temperatures. This ensures that the milk fat system entering subsequent processing has an appropriate number and distribution of crystal nuclei. This phased maturation process enables the milk fat to form a group of crystal nuclei with differentiated stability before complete crystallization, thus providing a foundation for subsequent structure control.

[0010] After complete melting, the original crystal structure is fully eliminated by controlling the melt holding time, while avoiding adverse changes in the fat components due to overheating. This ensures that the milk fat system is in a homogeneous initial liquid state. This step guarantees that subsequent crystallization processes will proceed under uniform initial conditions, thereby improving the repeatability of structure control.

[0011] During the cooling stage, segmented cooling rates are set to allow the milk fat to undergo initial nucleation at lower cooling rates and rapid solidification at higher cooling rates. This achieves synergistic regulation of nucleation and structural solidification within the same cooling process. Simultaneously, mechanical kneading is applied during cooling, continuously shearing and dispersing the forming fat crystals, thus inhibiting crystal aggregation and coarsening. The coupling effect of segmented cooling and mechanical shearing results in a more uniform and spatially distributed fat crystal structure in the milk fat system.

[0012] Through the above process, the milk fat solidifies upon cooling, forming a continuous fat network structure composed of fine crystals. This structure has a suitable proportion of solid fat at room temperature, thus providing necessary structural support during processing. Simultaneously, it gradually melts and releases liquid fat during heating. This synergistic regulation of the solid-liquid phase ratio allows the fat system to achieve a balance between structural stability and fluidity.

[0013] This results in a stable solid fat content in the obtained butter at 20°C within the range of 8-20%, and further exhibits a solid-liquid phase transition behavior with a gradient variation within the 10-30°C range. A higher proportion of solid fat is maintained at lower temperatures to preserve structural integrity, moderate plasticity is maintained near room temperature, and the butter rapidly transforms into liquid fat during heating, thus simultaneously meeting the requirements for structural support and melt release during actual processing. This solid fat content distribution directly determines the behavior pattern of the fat during processing and heating.

[0014] When this butter is used in the preparation of additive-free cookies, the fat forms a uniformly dispersed structure in the dough and coats the flour particles. During baking, it gradually melts and releases the oil, creating a more uniform porous structure within the dough. This reduces the cookie's breaking resistance and improves its crumbliness and texture. Without introducing leavening agents or emulsifiers, the control of cookie texture is achieved through the fat structure itself, demonstrating a technical approach that controls processing performance through material structure.

[0015] As a further improvement of the present invention, the solid fat content of the obtained butter satisfies the following relationship: Under the conditions determined by nuclear magnetic resonance (NMR), the solid fat content (SFC) at 10℃ was... 10 It ranges from 35% to 55%; Solid fat content (SFC) at 20℃ 20 It ranges from 8% to 18%; Solid fat content (SFC) at 30℃ 30 It ranges from 0.5% to 6%; And simultaneously satisfy the following relationship: By synergistically limiting the solid fat content of butter under different temperature conditions, a continuously varying solid-liquid phase distribution characteristic of the milk fat system is achieved within the 10–30°C range, thereby establishing a thermal behavior and structural state that matches the processing process. At 10°C, controlling the solid fat content within the range of 35–55% maintains a high proportion of solid fat structure, thus constructing a stable fat network foundation. This ensures good morphological stability of the butter during storage and transportation, and maintains a uniform structural support state during dough mixing. The solid fat ratio corresponding to this temperature range provides stable initial structural conditions for subsequent processing.

[0016] By controlling the solid fat content within the range of 8-18% at 20℃, the milk fat maintains a suitable solid-liquid coexistence state near room temperature. This results in a continuous and uniform fat dispersion system during dough mixing and shaping, allowing the fat to be stably distributed and participate in dough structure building. This solid-liquid ratio ensures the system maintains plasticity while avoiding structural stiffness or insufficient fluidity caused by an excessively high solid fat content.

[0017] By controlling the solid fat content within the range of 0.5% to 6% at 30℃, the milk fat can rapidly transition from a solid-liquid coexistence state to a predominantly liquid state during heating. This allows for the timely release of liquid fat in the early stages of baking, promoting the formation of expansion spaces within the dough and improving its porous structure. The rapid phase transition characteristics at this stage directly influence gas expansion and tissue formation behavior during baking.

[0018] Furthermore, by limiting the ratio and difference between the solid fat content at 10℃ and 20℃, the solid-liquid phase transition process of milk fat within the 10-20℃ range is kept within a controlled range, thus forming a solid fat content curve with gradient variation characteristics. This gradient variation characteristic enables milk fat to have structural support during processing, while simultaneously enabling it to rapidly transform into a fluid state during heating, thereby achieving a balance between structural stability and fluidity.

[0019] By synergistically limiting the solid fat content and its related parameters at multiple temperature points, the milk fat system exhibits continuous and controllable phase change behavior across different temperature ranges. This allows for the regulation of fat structure and processing behavior without introducing additional components. Consequently, the resulting butter, when applied to cookie preparation, forms a more uniform internal structure, exhibiting reduced fracture resistance, increased texture looseness, and smoother melting in the mouth. This technical approach influences the final product's texture by controlling the phase changes of the fat system itself, demonstrating the intrinsic link between material structure and processing performance.

[0020] As a further improvement of the present invention, the pasteurization temperature in step S2 is 85-110°C and the time is 10-30 seconds.

[0021] By controlling the pasteurization temperature within the range of 85–110°C and the time within the range of 10–30 seconds, the cream maintains the structural stability of the milk fat system while completing the microbial treatment. Under these temperature and time conditions, microbial activity is effectively reduced and the activity of enzymes related to fat stability in the system is inhibited, thereby reducing the possibility of fat decomposition or oxidation during subsequent storage and processing. These treatment conditions ensure that the milk fat maintains a relatively stable chemical composition and structural state before entering subsequent processes.

[0022] Meanwhile, completing the heating treatment within the aforementioned time frame avoids prolonged exposure of the milk fat to high temperatures, thereby reducing the impact on the fat components and their distribution, and ensuring that all fat components in the system remain in a relatively uniform dispersion state. This uniform state provides a stable basis for the aggregation and remodeling of the fat phase during subsequent ripening and mixing processes.

[0023] Furthermore, completing the heat treatment within a controlled time reduces the degree of excessive thermal denaturation of proteins, maintaining a relatively stable interfacial structure in the milk fat system. This facilitates the formation of a continuous and uniform fat dispersion system during subsequent processing. Consequently, the resulting butter exhibits stable structural characteristics during subsequent processing and application, providing the prerequisite for the formation of a uniform fat network. This treatment step ensures system stability while providing consistent initial conditions for subsequent structural regulation processes.

[0024] As a further improvement of the present invention, in step S2, the ripening conditions are specifically selected from one of the following two conditions: (1) The curing temperature is 5-10℃ and the curing time is 8-16 hours; (2) The curing temperature is 10-15℃ and the curing time is 5-12 hours.

[0025] By controlling the combination of ripening temperature and time, a controllable pre-crystallized state of milk fat is achieved in the cream during the ripening stage, thus providing an initial fat phase with differentiated structural characteristics for subsequent whipping and pressing processes. This pre-crystallized state determines the way milk fat aggregates under mechanical action and the final formation path of the fat network.

[0026] Under conditions of 5–10°C and a maturation time of 8–16 hours, the higher melting point components in the milk fat preferentially form crystals, resulting in a relatively high proportion of solid fat in the system. This leads to a more continuous and stable fat structure during subsequent pressing. The pre-crystallized structure formed under these conditions helps improve the integrity of the fat network, making the resulting butter more stable in terms of structural strength and morphological stability.

[0027] Under conditions of 10–15°C and a maturation time of 5–12 hours, the degree of crystal formation in milk fat is relatively low, allowing a certain proportion of liquid fat to be retained in the system. This results in better plasticity and fluidity during subsequent processing. The fat structure formed under these conditions facilitates a more uniform dispersion during mixing and pressing, thereby improving processing performance.

[0028] By selecting the two maturation conditions described above, the milk fat can possess different degrees of crystalline structure and solid-liquid ratio distribution before entering subsequent processing steps, thus allowing for adjustment between structural stability and processability. This results in butter that maintains structural continuity while possessing suitable plastic characteristics, and forms a more uniform fat dispersion system during cookie dough preparation. This structural regulation during the maturation stage provides the foundation for subsequent fat network formation and the final product's textural properties.

[0029] As a further improvement of the present invention, in step S2, the moisture content of the obtained butter is controlled to be 14.5% to 16.0%.

[0030] By controlling the moisture content of the obtained butter within the range of 14.5% to 16.0%, a stable ratio between the fat phase and the aqueous phase in the system is maintained, thereby forming a uniform and continuous dispersion structure during subsequent processing. This moisture level is beneficial for maintaining the continuity of the fat phase while ensuring the uniform distribution of the aqueous phase in the system.

[0031] When the moisture content is within the above-mentioned range, butter exhibits moderate plasticity at room temperature, allowing it to disperse evenly and participate in dough structure building during mixing with flour. Simultaneously, an appropriate amount of moisture in the system can interact with the flour during mixing, contributing to a more extensible dough structure and thus improving its processing stability. This solid-liquid ratio allows the fat and aqueous phases to synergistically participate in structure formation during processing.

[0032] When the moisture content is below this range, the water phase ratio in the system is insufficient, which easily leads to a denser dough structure, thus affecting the structural development during shaping and baking. When the moisture content is above this range, the water phase ratio in the system is too high, which changes the rheological properties of the dough, causing it to exhibit higher viscosity during processing and resulting in structural instability during heating. By limiting the moisture content within the above range, structural abnormalities caused by phase imbalance can be avoided.

[0033] This allows the obtained butter to form a uniform and stable fat dispersion system during cookie dough preparation and a uniformly distributed internal structure during baking, resulting in a more consistent final product in terms of texture uniformity and structural stability. These moisture control conditions provide the basis for the matching between the fat structure and the dough structure.

[0034] As a further improvement of the present invention, the refrigerant temperature in step S4 is -20 to -5°C, and the butter outlet temperature in step S4 is 8 to 12°C.

[0035] By controlling the refrigerant temperature of the scraper-type quench kneader within the range of -20 to -5°C, a sufficient temperature gradient is created in the milk fat system during cooling, thereby increasing the overall cooling driving force and enabling the milk fat to complete the transformation from a liquid to a solid-liquid coexistence state in a shorter time. The lower refrigerant temperature facilitates the rapid establishment of supercooling conditions in the initial cooling stage, leading to the formation of numerous initial crystal nuclei in the system and thus increasing the initial density of crystal formation.

[0036] Based on this, the butter outlet temperature is controlled within the range of 8–12°C, ensuring that the milk fat remains in a transitional state of solid-liquid coexistence after rapid cooling. This temperature range corresponds to the solidification of some high-melting-point components in the milk fat system, while the medium- and low-melting-point components maintain a certain proportion of liquid, thus giving the system moderate plasticity rather than a completely solidified state. This solid-liquid ratio allows the crystals to further adjust their spatial distribution under limited flow conditions during the subsequent ripening stage, thereby avoiding the formation of excessively dense or locally aggregated fat structures during rapid cooling.

[0037] The coordinated control of refrigerant temperature and outlet temperature allows the fat to undergo both rapid nucleation and controlled solidification stages simultaneously during cooling, avoiding the problems of uneven crystal size distribution or over-solidification of local structures caused by rapid cooling at a single low temperature. This parameter combination yields a fat crystal structure with finer and more uniform particle size, resulting in a macroscopically homogeneous fat network with moderate plasticity.

[0038] This allows the obtained butter to stably maintain a solid fat content of 8-20% at 20°C and to exhibit a solid-liquid phase transition behavior with continuous variation within the range of 10-30°C. As a result, it possesses both structural support and melt release capabilities during processing, providing a stable fat structure basis for subsequent cookie preparation.

[0039] As a further improvement of the present invention, the melt holding time in step S3 is 5 to 8 minutes.

[0040] By controlling the melt holding time within the range of 5 to 8 minutes, the original crystalline structure of the initial butter can be fully eliminated after complete melting, while avoiding the problem of residual crystals not completely disappearing due to insufficient melting time. Within this time range, the different melting point components in the milk fat system can be fully transformed into a uniform liquid distribution state, thus providing consistent initial conditions for the subsequent cooling process.

[0041] When the melt holding time is below this range, some high-melting-point fat crystals may not completely melt, resulting in the retention of the original crystalline structure in the system. This leads to non-uniform crystal growth paths during subsequent cooling, affecting the uniformity of the final fat network. Conversely, when the melt time exceeds this range, the milk fat remains at high temperatures for too long, potentially causing structural changes between some fat components. This can result in excessively delayed nucleation or uneven crystal growth during subsequent cooling.

[0042] By limiting the melt holding time to 5–8 minutes, the milk fat system maintains a suitable molecular dispersion state while completely eliminating the original crystal structure. This homogeneous initial liquid state allows for more synchronized crystal nucleation during the subsequent cooling process, thereby improving the consistency of the crystal formation process and avoiding the formation of multi-scale hybrid structures.

[0043] Therefore, under subsequent segmented cooling and shearing, milk fat can form a fat crystal structure with a more concentrated size distribution and a more uniform spatial distribution, so that the final fat network has a more stable structural feature on a macroscopic scale, and further ensures the stable distribution of solid fat content within the target temperature range.

[0044] The second aspect of the present invention provides butter prepared by the method described above for improving the hardness and texture of additive-free cookies.

[0045] A third aspect of the present invention provides a method for preparing additive-free cookies from the above-mentioned butter, comprising the following steps: A1: Thaw the butter at 0-10℃ for 1-3 days; A2: Mix the thawed butter and powdered sugar together and stir until the sugar paste turns milky white; A3: Add water and / or eggs and stir well; A4: Add milk powder and low-gluten flour and mix well to make cookie dough; A5: After shaping the cookie dough, bake it at 155°C for both the top and bottom heat for 18-19 minutes, and then cool it to obtain cookies without food additives. The additive-free cookies do not contain baking powder or chemical leavening agents.

[0046] As a further improvement of the present invention, the hardness of the resulting cookies is 2500-5000g.

[0047] The present invention, by adopting the above technical solution, has the following beneficial effects: (1) This invention pre-regulates the nucleus formation state during the ripening process of light cream and combines this with the coordinated control of the cooling rate and mechanical shear during the cooling process after melting, so that the fat crystals form a structure with specific size and spatial distribution characteristics during the cooling and solidification process. Compared with the random crystallization structure formed by traditional butter under a single cooling condition, this invention can make the fat crystals more uniformly distributed and the structure more refined, thereby making the fat network exhibit better continuity and stability on a macroscopic scale, providing a structural basis for subsequent processing.

[0048] (2) This invention, by synergistically limiting the solid fat content at 10℃, 20℃, and 30℃, and further limiting the proportional and differential relationships between different temperature points, enables the butter to form a continuously changing solid-liquid phase distribution characteristic within the 10-30℃ range. This solid fat content distribution allows the butter to maintain structural integrity at low temperatures, exhibit moderate plasticity at room temperature, and undergo rapid phase transformation during heating, thereby achieving a balance between structural support capacity and fluidity.

[0049] (3) By combining and controlling process factors such as ripening conditions, pasteurization conditions, moisture content, and cooling kneading parameters, the milk fat forms a stable and uniform dispersion structure during processing, reducing phase separation or structural inhomogeneity during processing, thereby improving the stability of butter during storage, transportation, and subsequent processing. This multi-factor synergistic control creates a continuous interaction between various process steps, improving the overall consistency of the process.

[0050] (4) The butter prepared using this method can form a uniformly distributed fat phase during the cookie dough preparation process, allowing the fat to form a stable structure with the flour system during mixing and gradually undergo phase changes during heating, thereby forming a uniformly distributed porous structure inside the dough. This process gives the cookies better structural development ability during shaping and baking, thereby reducing the fracture resistance of the finished product and improving the uniformity of the texture.

[0051] (5) By regulating the structure of the milk fat system and its temperature response behavior, the texture of cookies can be adjusted without introducing additional components, resulting in a more stable product in terms of hardness, texture uniformity, and mouth melting characteristics. This technical solution is based on the influence of changes in the structure of the fat system itself on processing performance, forming a technical path for regulating the final product quality through material structure. Detailed Implementation

[0052] The following provides a detailed description of specific embodiments of the present invention. It should be understood that the specific embodiments described herein are for illustrative and explanatory purposes only and are not intended to limit the scope of the invention.

[0053] Unless otherwise defined, all scientific and technical terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art.

[0054] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0055] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0056] The present invention will now be described in detail with reference to specific embodiments, which are intended to understand rather than limit the invention.

[0057] Example 1 This embodiment discloses a method for preparing butter to improve the hardness and texture of additive-free cookies, specifically including the following steps: S1: Raw milk is subjected to fat separation in a centrifuge at a temperature of 40°C and a centrifugation speed of 6500 rpm to obtain light cream with a milk fat content of 38%. The obtained light cream is then pasteurized at 95°C for 20 seconds, followed by rapid cooling to 8°C using a plate heat exchanger. The cooled light cream is then transferred to a ripening tank for staged ripening. The first stage involves ripening at 8°C for 10 hours, and the second stage involves ripening at 12°C for 6 hours.

[0058] S2: The matured light cream is fed into a continuous butter press for beating and pressing. The drum speed is 3200 rpm, and the temperature of the pressing section is controlled at 12℃. During beating, fat particles are formed, and during pressing, buttermilk is expelled, allowing the fat phase to gradually form a continuous structure, resulting in the initial butter.

[0059] The initial butter was found to have a fat content of 82.3% and a moisture content of 15.2%.

[0060] S3: Transfer the initial butter obtained in step S2 into a jacketed heating tank, indirectly heat it by introducing 55°C hot water, and stir it at 60 rpm to raise the temperature of the butter to 55°C and completely melt it to form a homogeneous liquid system, and maintain this temperature for 6 minutes.

[0061] S4: The molten butter obtained in step S3 is transported to a scraper-type rapid cooling kneader for cooling treatment. The refrigerant temperature of the equipment is set to -12℃. During the cooling process, segmented cooling control is set, with the first stage cooling rate being 2℃ / s and the second stage cooling rate being 5℃ / s, so that the butter temperature drops to 10℃.

[0062] S5: During the cooling process, mechanical kneading is performed simultaneously, with the kneading speed set at 220 rpm, so that the system forms a uniformly distributed fat structure during the cooling process.

[0063] S6: The butter obtained in step S5 is filled at 15°C and then aged at 5°C for 48 hours.

[0064] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =44.2%, SFC 20 =12.4%, SFC 30 =2.1%.

[0065] SFC calculated 20 / SFC 10 =0.28, SFC 10 -SFC 20 =31.8%.

[0066] This embodiment also discloses a method for preparing additive-free cookies, including the following steps: A1: After refrigerating the butter obtained in step S7 at 5°C for 48 hours, take it out and let it thaw at 8°C for 2 days to restore the butter structure to a suitable processing state.

[0067] A2: Add 250 parts butter and 300 parts granulated sugar to a planetary mixer and beat at medium speed (120 rpm) for 6 minutes, until a smooth, creamy white sugar paste is formed.

[0068] A3: Slowly add 120 parts egg liquid and 60 parts purified water while stirring continuously, and continue stirring for 3 minutes to evenly disperse the liquid ingredients in the fat system.

[0069] A4: Add 80 parts milk powder and 420 parts low-gluten wheat flour to the above mixture and stir at low speed (60 rpm) for 2 minutes to form a smooth cookie dough.

[0070] A5: Pipe the cookie dough into a piping bag to form cookies about 8mm thick. Place them on a baking tray and bake in an oven at 155°C for both the top and bottom heat for 18 minutes. After baking, let them cool at room temperature for 30 minutes to obtain cookies without food additives.

[0071] Example 2 This embodiment discloses a method for preparing butter to improve the hardness and texture of additive-free cookies, specifically including the following steps: S1: Raw milk is subjected to fat separation in a centrifuge at a temperature of 40°C and a centrifugation speed of 6500 rpm to obtain light cream with a milk fat content of 37.0%. The obtained light cream is then pasteurized at 85°C for 30 seconds, followed by rapid cooling to 6°C using a plate heat exchanger. The cooled light cream is then transferred to a ripening tank for staged ripening. The first stage is ripening at 6°C for 14 hours, and the second stage is ripening at 12°C for 8 hours.

[0072] S2: The matured light cream is fed into a continuous butter press for beating and pressing. The drum speed is 3200 rpm, and the temperature of the pressing section is controlled at 10℃. During the beating process, fat particles are formed, and during the pressing process, buttermilk is discharged, so that the fat phase forms a continuous structure, resulting in the initial butter.

[0073] The initial butter was found to have a fat content of 81.6% and a moisture content of 15.8%.

[0074] S3: Transfer the initial butter obtained in step S2 into a jacketed heating tank, indirectly heat it by introducing 50°C hot water, and stir it at 60 rpm to raise the temperature of the butter to 50°C and completely melt it to form a homogeneous liquid system, and maintain this temperature for 6 minutes.

[0075] S4: The molten butter obtained in step S3 is transported to a scraper-type rapid cooling kneader for cooling treatment. The refrigerant temperature of the equipment is set to -20℃. During the cooling process, segmented cooling control is set, with the first stage cooling rate being 1℃ / s and the second stage cooling rate being 6℃ / s, so that the butter temperature drops to 7℃.

[0076] S5: During the cooling process, mechanical kneading is performed simultaneously, with the kneading speed set at 120 rpm, so that the milk fat forms a uniformly distributed structure during the cooling process.

[0077] S6: The butter obtained in step S5 is filled at 12°C and then aged at 4°C for 72 hours.

[0078] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =52.3%, SFC 20 =17.6%, SFC 30 =5.1%.

[0079] SFC calculated 20 / SFC 10 =0.34, SFC 10 -SFC 20 =34.7%.

[0080] This embodiment also discloses a method for preparing additive-free cookies, including the following steps: A1: After refrigerating the butter obtained in step S7 at 5°C for 48 hours, take it out and let it thaw at 8°C for 2 days to restore the butter structure to a suitable processing state.

[0081] A2: Add 250 parts butter and 300 parts granulated sugar to a planetary mixer and beat at medium speed (120 rpm) for 6 minutes, until a smooth, creamy white sugar paste is formed.

[0082] A3: Slowly add 120 parts egg liquid and 60 parts purified water while stirring continuously, and continue stirring for 3 minutes to evenly disperse the liquid ingredients in the fat system.

[0083] A4: Add 80 parts milk powder and 420 parts low-gluten wheat flour to the above mixture and stir at low speed (60 rpm) for 2 minutes to form a smooth cookie dough.

[0084] A5: Pipe the cookie dough into a piping bag to form cookies about 8mm thick. Place them on a baking tray and bake in an oven at 155°C for both the top and bottom heat for 18 minutes. After baking, let them cool at room temperature for 30 minutes to obtain cookies without food additives.

[0085] Example 3 This embodiment discloses a method for preparing butter to improve the hardness and texture of additive-free cookies, specifically including the following steps: S1: Raw milk is subjected to fat separation in a centrifuge at a temperature of 40°C and a centrifugation speed of 6500 rpm to obtain light cream with a fat content of 38.0%. The obtained light cream is then pasteurized at 100°C for 15 seconds, followed by rapid cooling to 12°C using a plate heat exchanger. The cooled light cream is then transferred to a ripening tank for staged ripening. The first stage involves ripening at 12°C for 6 hours, and the second stage involves ripening at 14°C for 4 hours.

[0086] S2: The ripened cream is fed into a continuous butter press for beating and pressing. The drum speed is 3200 rpm, and the pressing temperature is controlled at 12℃. During beating, fat particles are formed, and during pressing, buttermilk is expelled, allowing the fat phase to form a continuous structure, resulting in the initial butter.

[0087] The initial butter was found to have a fat content of 82.0% and a moisture content of 15.0%.

[0088] S3: Transfer the initial butter obtained in step S2 into a jacketed heating tank, indirectly heat it by introducing 58°C hot water, and stir it at 60 rpm to raise the temperature of the butter to 58°C and completely melt it to form a homogeneous liquid system, and maintain this temperature for 5 minutes.

[0089] S4: The molten butter obtained in step S3 is transported to a scraper-type rapid cooling kneader for cooling treatment. The refrigerant temperature of the equipment is set to -10℃. During the cooling process, segmented cooling control is set, with the first stage cooling rate being 3℃ / s and the second stage cooling rate being 7℃ / s, so that the butter temperature drops to 11℃.

[0090] S5: During the cooling process, mechanical kneading is performed simultaneously, with the kneading speed set at 260 rpm, so that the milk fat forms a uniformly distributed structure during the cooling process.

[0091] S6: The butter obtained in step S5 is filled at 18°C ​​and then aged at 5°C for 48 hours.

[0092] The solid fat content (SFC) of butter samples at different temperatures was determined using a low-field nuclear magnetic resonance (NMR) spectrometer. After melting and thoroughly mixing each group of butter samples, they were placed in dedicated NMR test tubes and initially held at 60°C for 30 minutes to eliminate the original thermal history of the samples. Subsequently, they were transferred to 0°C and held for 60 minutes to allow the fat system to reform into a uniform initial crystalline state. The samples were then equilibrated at constant temperatures of 10°C, 20°C, and 30°C for 30 minutes each, and the SFC was measured using a low-field NMR spectrometer. 10 SFC 20 and SFC 30 Each sample was measured three times, and the average value was taken as the test result. SFC was further calculated based on the test data. 20 / SFC 10 and SFC 10 -SFC 20 .

[0093] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =41.5%, SFC 20 =11.2%, SFC 30 =1.8%.

[0094] SFC calculated 20 / SFC 10 =0.27, SFC10 -SFC 20 =30.3%.

[0095] This embodiment also discloses a method for preparing additive-free cookies, including the following steps: A1: After refrigerating the butter obtained in step S7 at 5°C for 48 hours, take it out and let it thaw at 8°C for 2 days to restore the butter structure to a suitable processing state.

[0096] A2: Add 250 parts butter and 300 parts granulated sugar to a planetary mixer and beat at medium speed (120 rpm) for 6 minutes, until a smooth, creamy white sugar paste is formed.

[0097] A3: Slowly add 120 parts egg liquid and 60 parts purified water while stirring continuously, and continue stirring for 3 minutes to evenly disperse the liquid ingredients in the fat system.

[0098] A4: Add 80 parts milk powder and 420 parts low-gluten wheat flour to the above mixture and stir at low speed (60 rpm) for 2 minutes to form a smooth cookie dough.

[0099] A5: Pipe the cookie dough into a piping bag to form cookies about 8mm thick. Place them on a baking tray and bake in an oven at 155°C for both the top and bottom heat for 18 minutes. After baking, let them cool at room temperature for 30 minutes to obtain cookies without food additives.

[0100] Example 4 This embodiment discloses a method for preparing butter to improve the hardness and texture of additive-free cookies, specifically including the following steps: S1: Raw milk is subjected to fat separation in a centrifuge at a temperature of 40°C and a centrifugation speed of 6500 rpm to obtain light cream with a milk fat content of 38.0%. The obtained light cream is then pasteurized at a temperature of 110°C for 10 seconds, followed by rapid cooling to 15°C using a plate heat exchanger. The cooled light cream is then transferred to a ripening tank for staged ripening. The first stage involves ripening at 15°C for 5 hours, and the second stage involves ripening at 14°C for 3 hours.

[0101] S2: The ripened cream is fed into a continuous butter press for beating and pressing. The drum speed is 3200 rpm, and the pressing temperature is controlled at 12℃. During beating, fat particles are formed, and during pressing, buttermilk is expelled, allowing the fat phase to form a continuous structure, resulting in the initial butter.

[0102] The initial butter was found to have a fat content of 80.8% and a moisture content of 14.6%.

[0103] S3: Transfer the initial butter obtained in step S2 into a jacketed heating tank, indirectly heat it by introducing 60°C hot water, and stir it at 60 rpm to raise the temperature of the butter to 60°C and completely melt it to form a homogeneous liquid system, and maintain this temperature for 5 minutes.

[0104] S4: The molten butter obtained in step S3 is transported to a scraper-type rapid cooling kneader for cooling treatment. The refrigerant temperature of the equipment is set to -5℃. During the cooling process, segmented cooling control is set, with the first stage cooling rate being 0.5℃ / s and the second stage cooling rate being 3℃ / s, so that the butter temperature drops to 14℃.

[0105] S5: During the cooling process, mechanical kneading is performed simultaneously, with the kneading speed set at 300 rpm, so that the milk fat forms a uniformly distributed structure during the cooling process.

[0106] S6: The butter obtained in step S5 is filled at 20°C and then aged at 8°C for 24 hours.

[0107] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =36.8%, SFC 20 =8.4%, SFC 30 =0.9%.

[0108] SFC calculated 20 / SFC 10 =0.23, SFC 10 -SFC 20 =28.4%.

[0109] This embodiment also discloses a method for preparing additive-free cookies, including the following steps: A1: After refrigerating the butter obtained in step S7 at 5°C for 48 hours, take it out and let it thaw at 8°C for 2 days to restore the butter structure to a suitable processing state.

[0110] A2: Add 250 parts butter and 300 parts granulated sugar to a planetary mixer and beat at medium speed (120 rpm) for 6 minutes, until a smooth, creamy white sugar paste is formed.

[0111] A3: Slowly add 120 parts egg liquid and 60 parts purified water while stirring continuously, and continue stirring for 3 minutes to evenly disperse the liquid ingredients in the fat system.

[0112] A4: Add 80 parts milk powder and 420 parts low-gluten wheat flour to the above mixture and stir at low speed (60 rpm) for 2 minutes to form a smooth cookie dough.

[0113] A5: Pipe the cookie dough into a piping bag to form cookies about 8mm thick. Place them on a baking tray and bake in an oven at 155°C for both the top and bottom heat for 18 minutes. After baking, let them cool at room temperature for 30 minutes to obtain cookies without food additives.

[0114] Example 5 This embodiment discloses a method for preparing butter to improve the hardness and texture of additive-free cookies, specifically including the following steps: S1: Raw milk is subjected to fat separation in a centrifuge at a temperature of 40°C and a centrifugation speed of 6500 rpm to obtain light cream with a milk fat content of 38.0%. The obtained light cream is then pasteurized at 95°C for 20 seconds, followed by rapid cooling to 10°C using a plate heat exchanger. The cooled light cream is then transferred to a ripening tank for staged ripening. The first stage involves ripening at 10°C for 10 hours, and the second stage involves ripening at 13°C for 5 hours.

[0115] S2: The ripened cream is fed into a continuous butter press for beating and pressing. The drum speed is 3200 rpm, and the pressing temperature is controlled at 12℃. During beating, fat particles are formed, and during pressing, buttermilk is expelled, allowing the fat phase to form a continuous structure, resulting in the initial butter.

[0116] The initial butter was found to have a fat content of 82.1% and a moisture content of 15.3%.

[0117] S3: Transfer the initial butter obtained in step S2 into a jacketed heating tank, indirectly heat it by introducing 55°C hot water, and stir it at 60 rpm to raise the temperature of the butter to 55°C and completely melt it to form a homogeneous liquid system, and maintain this temperature for 5 minutes.

[0118] S4: The molten butter obtained in step S3 is transported to a scraper-type rapid cooling kneader for cooling treatment. The refrigerant temperature of the equipment is set to -10℃. During the cooling process, segmented cooling control is set, with the first stage cooling rate being 1.5℃ / s and the second stage cooling rate being 4℃ / s, so that the butter temperature drops to 11℃.

[0119] S5: During the cooling process, mechanical kneading is performed simultaneously, with the kneading speed set at 220 rpm, so that the milk fat forms a uniformly distributed structure during the cooling process.

[0120] S6: The butter obtained in step S5 is filled at 15°C and then aged at 5°C for 48 hours.

[0121] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =44.0%, SFC 20 =20.1%, SFC 30 =4.3%.

[0122] SFC calculated 20 / SFC 10 =0.46, SFC 10 -SFC 20 =23.9%.

[0123] This embodiment also discloses a method for preparing additive-free cookies, including the following steps: A1: After refrigerating the butter obtained in step S7 at 5°C for 48 hours, take it out and let it thaw at 8°C for 2 days to restore the butter structure to a suitable processing state.

[0124] A2: Add 250 parts butter and 300 parts granulated sugar to a planetary mixer and beat at medium speed (120 rpm) for 6 minutes, until a smooth, creamy white sugar paste is formed.

[0125] A3: Slowly add 120 parts egg liquid and 60 parts purified water while stirring continuously, and continue stirring for 3 minutes to evenly disperse the liquid ingredients in the fat system.

[0126] A4: Add 80 parts milk powder and 420 parts low-gluten wheat flour to the above mixture and stir at low speed (60 rpm) for 2 minutes to form a smooth cookie dough.

[0127] A5: Pipe the cookie dough into a piping bag to form cookies about 8mm thick. Place them on a baking tray and bake in an oven at 155°C for both the top and bottom heat for 18 minutes. After baking, let them cool at room temperature for 30 minutes to obtain cookies without food additives.

[0128] Example 6 This embodiment discloses a method for preparing butter to improve the hardness and texture of additive-free cookies, specifically including the following steps: S1: Raw milk is subjected to fat separation in a centrifuge at a temperature of 40°C and a centrifugation speed of 6500 rpm to obtain light cream with a fat content of 38.0%. The obtained light cream is then pasteurized at 95°C for 20 seconds, followed by rapid cooling to 10°C using a plate heat exchanger. The cooled light cream is then transferred to a ripening tank for staged ripening. The first stage involves ripening at 10°C for 10 hours, and the second stage involves ripening at 13°C for 6 hours.

[0129] S2: The matured cream is fed to a continuous butter machine for beating and pressing. The drum speed is 3200 rpm and the pressing section temperature is controlled at 12℃ to obtain the initial butter.

[0130] The initial butter was found to have a fat content of 82.0% and a moisture content of 15.1%.

[0131] S3: Transfer the initial butter obtained in step S2 into a jacketed heating tank, indirectly heat it by introducing 55°C hot water, and stir it at 60 rpm to raise the temperature of the butter to 55°C and completely melt it to form a homogeneous liquid system, and maintain this temperature for 5 minutes.

[0132] S4: The molten butter obtained in step S3 is transported to a scraper-type rapid cooling kneader for cooling treatment. The refrigerant temperature of the equipment is set to -12℃. During the cooling process, segmented cooling control is set, with the first stage cooling rate being 2℃ / s and the second stage cooling rate being 4℃ / s, so that the butter temperature drops to 10℃.

[0133] S5: During the cooling process, mechanical kneading is performed simultaneously, with the kneading speed set at 200 rpm, so that the milk fat forms a uniformly distributed structure during the cooling process.

[0134] S6: The butter obtained in step S5 is filled at 15°C and then aged at 5°C for 48 hours.

[0135] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =35.6%, SFC 20 =15.9%, SFC 30 =3.5%.

[0136] SFC calculated 20 / SFC 10 =0.45, SFC 10 -SFC 20 =19.7%.

[0137] This embodiment also discloses a method for preparing additive-free cookies, the steps of which are the same as in Example 1.

[0138] Comparative Example 1 This comparative example discloses a method for preparing butter, the raw materials and cookie preparation method of which are the same as those in Example 1, except that a staged ripening process is not used. The specific steps include the following: S1: Raw milk is subjected to fat separation in a centrifuge at a temperature of 40°C and a centrifugation speed of 6500 rpm to obtain light cream with a milk fat content of 38%. The obtained light cream is then pasteurized at 95°C for 20 seconds, followed by rapid cooling to 10°C using a plate heat exchanger. The cooled light cream is then transferred to a ripening tank and allowed to mature at 10°C for 10 hours.

[0139] S2: The matured cream is fed to a continuous butter machine for beating and pressing. The drum speed is 3200 rpm and the temperature of the pressing section is controlled at 12℃ to obtain the initial butter.

[0140] The initial butter was found to have a fat content of 82.3% and a moisture content of 15.2%.

[0141] S3: Heat the initial butter to 55°C and hold for 5 minutes to allow it to melt completely.

[0142] S4: The molten butter is conveyed to a scraper-type rapid cooling kneader for cooling. The refrigerant temperature is set to -12℃, and the segmented cooling rates are 2℃ / s and 5℃ / s respectively. The kneading speed is 220 rpm, so that the butter temperature drops to 10℃.

[0143] S5: The obtained butter is filled at 15°C and aged at 5°C for 48 hours.

[0144] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =46.5%, SFC 20 =21.3%, SFC 30 =4.9%.

[0145] Comparative Example 2 This comparative example discloses a method for preparing butter, the raw materials and cookie preparation method of which are the same as those in Example 1, the difference being that the cooling process uses a single cooling rate, specifically including the following steps: S1: Raw milk is separated, sterilized, and aged in stages under the same aging conditions as in Example 1.

[0146] S2: Whip and press the matured light cream to obtain the initial butter.

[0147] The milk fat content was found to be 82.2%, and the moisture content was 15.1%.

[0148] S3: Heat the initial butter to 55°C and hold for 5 minutes to allow it to melt completely.

[0149] S4: The molten butter is conveyed to a scraper-type rapid cooling kneader for cooling. The refrigerant temperature is set to -12℃, and a single cooling rate of 4℃ / s is used for cooling. The kneading speed is 220 rpm, so that the butter temperature drops to 10℃.

[0150] S5: The obtained butter is filled at 15°C and aged at 5°C for 48 hours.

[0151] SFC 10 =43.8%, SFC 20 =19.5%, SFC 30 =4.1%.

[0152] Cookies were prepared using this butter following steps A1 to A5 in Example 1.

[0153] Comparative Example 3 This comparative example discloses a method for preparing butter, the raw materials and cookie preparation method of which are the same as those in Example 1, except that mechanical kneading is not performed during the cooling process. The specific steps include the following: S1: Raw milk is separated, sterilized, and aged in stages under the same aging conditions as in Example 1.

[0154] S2: Whip and press the matured light cream to obtain the initial butter.

[0155] The milk fat content was found to be 82.3%, and the moisture content was 15.0%.

[0156] S3: Heat the initial butter to 55°C and hold for 5 minutes to allow it to melt completely.

[0157] S4: The molten butter is conveyed to a scraper-type cooling device for cooling treatment. The refrigerant temperature is set to -12℃, and the cooling rate is 2℃ / s and 5℃ / s, but mechanical kneading is not performed or the processing is only carried out at a speed of less than 50 rpm, so that the butter temperature drops to 10℃.

[0158] S5: The obtained butter is filled at 15°C and aged at 5°C for 48 hours.

[0159] The solid fat content of the obtained butter was determined by nuclear magnetic resonance (NMR) testing. SFC 10 =45.1%, SFC 20 =18.7%, SFC 30 =3.8%.

[0160] Cookies were prepared using this butter following steps A1 to A5 in Example 1.

[0161] Performance testing To verify the application effect of the butter prepared by this invention in additive-free cookies, room temperature hardness tests and sensory evaluations were conducted on the cookies prepared in Examples 1-6 and Comparative Examples 1-3. Simultaneously, nuclear magnetic resonance (NMR) testing was performed on the solid fat content of the butter obtained in the examples and comparative examples. All cookie samples were prepared according to the same formula and baking conditions, and were tested after cooling to room temperature.

[0162] I. Cookie Hardness Testing Method The hardness of cookies at room temperature was determined using a texture analyzer. The instrument used was an Express Life texture analyzer manufactured by SMS Ltd. (UK), with a P / 6 cylindrical probe. The test conditions were set as follows: pre-test speed 1 mm / s, test speed 2 mm / s, post-test speed 2 mm / s, target mode was distance, and penetration depth was 8 mm.

[0163] During testing, a whole cookie is placed flat in the center of the testing platform, with the probe applied perpendicularly to the center of the cookie. The maximum stress value generated during the probe's downward pressure is recorded as the hardness value of the sample. Ten cookies are tested in parallel for each group of samples, and the average value is taken as the final result.

[0164] II. Cookie Flavor and Texture Testing Methods Sensory evaluation methods were used to assess the flavor and texture of the cookies. A panel of five experienced sensory evaluators specializing in baked goods tasted each cookie sample in turn after random numbering. The evaluation criteria included milky flavor, crumbly texture, melt-in-the-mouth sensation, coarseness, and overall liking. A 5-point scale was used, with 1-2 indicating dislike, 3 indicating moderate liking, and 4-5 indicating strong liking. Each evaluator scored independently, and the average score was used as the liking score for each sample. The evaluators also discussed the flavor and texture characteristics of each sample and developed a consistent description.

[0165] III. Test Results Table 1. Results of Cookie Hardness Tests for Each Group As can be seen from Table 1, the hardness of the cookies obtained in Examples 1 to 4 was significantly lower than that of the comparative sample. This indicates that by using a staged ripening process combined with segmented cooling and mechanical kneading, the structure formation of the milk fat during the cooling process can be effectively controlled, thereby improving the texture of the cookies.

[0166] Further analysis revealed that the butter in Examples 1-4 all met the requirements for the content and ratio of solid fats at multiple temperature points, resulting in a continuously varying solid-liquid phase distribution characteristic of the milk fat within the 10-30°C range. Under these distribution conditions, the butter can provide stable structural support during the dough processing stage, while gradually transforming into a liquid state during the baking process, thereby promoting the unfolding of the cookie's internal structure and reducing its breaking resistance.

[0167] Among them, the cookies in Example 4 had the lowest hardness, indicating that when the solid fat content is low but still within a controlled range at 20°C, the fat is more likely to undergo phase transition in the early stages of heating, which is beneficial for forming a more porous structure. The hardness of Example 2 was relatively high, but still lower than that of the comparative example, indicating that under conditions of higher solid fat content, as long as the defined parameter relationships are still met, a good structure adjustment effect can still be maintained.

[0168] In contrast, although Examples 5 and 6 also adopted staged ripening and cooling control, their solid fat content parameters did not simultaneously meet the defined proportional relationship, resulting in a significant increase in cookie hardness. This indicates that it is difficult to obtain the ideal texture improvement effect when relying solely on process steps without constraints on the solid fat content relationship.

[0169] The cookies from Comparative Examples 1 to 3 were significantly harder than those from the Example, indicating that when key conditions such as staged ripening, segmented cooling, or mechanical shearing are lacking, the structure of the fat formed during cooling is unevenly distributed, making it difficult for the cookies to form a suitable internal structure during processing.

[0170] Table 2 Sensory evaluation results of cookies in each group As can be seen from Table 2, the sensory scores of Examples 1 to 4 were significantly higher than those of Examples 5, 6 and the comparative sample. This indicates that under the conditions of satisfying the solid fat content and its relationship, milk fat can exhibit coordinated phase change behavior in different temperature ranges, thereby forming a uniform texture during processing and baking.

[0171] Specifically, the butter in the above embodiments can form a uniformly distributed fat phase during dough mixing and gradually release liquid fat during heating, thereby improving the internal structure of the dough and making the cookies exhibit good crumbliness and mouth-melting properties.

[0172] In Examples 5 and 6, the solid fat content deviated from the specified range, resulting in inconsistent phase changes of the fat during processing and heating, which manifested as a tighter structure, insufficient crispness, and decreased taste.

[0173] The comparative samples 1 to 3 generally exhibited a dense structure, high hardness, and insufficient flavor release, further illustrating that when there is a lack of staged maturation, segmented cooling, or mechanical shear control, milk fat is difficult to form a uniform and suitable structural state.

[0174] The above description is merely a preferred embodiment of the present invention. The scope of protection of the present invention is not limited to the above embodiments. All technical solutions falling within the scope of the present invention's concept are within the scope of protection of the present invention. It should be noted that for those skilled in the art, any improvements and modifications made without departing from the principles of the present invention should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing butter to improve the hardness and texture of additive-free cookies, characterized in that, Includes the following steps: S1: Raw milk is centrifuged to obtain light cream. The light cream is pasteurized and then cooled. It is then aged under staged temperature conditions. The aging process includes a first stage of aging at 5-10°C for 6-16 hours and a second stage of aging at 10-15°C for 3-10 hours. S2: The matured light cream is fed to a continuous butter machine for beating and pressing to obtain initial butter with a fat content of not less than 80% and a moisture content of not more than 16%. S3: Heat the initial butter to 50-60°C until it is completely melted, and maintain this temperature for 3-10 minutes; S4: The molten butter is conveyed to a scraper-type rapid cooling kneader for cooling treatment, so that the temperature of the butter drops to 5-15°C. The cooling process includes at least two stages, wherein the cooling rate of the first stage is 0.5-3°C / s and the cooling rate of the second stage is 3-8°C / s. S5: The butter is mechanically kneaded during the cooling process, and the kneading speed is 100-300 rpm; S6: Fill and mature the butter; The resulting butter has a solid fat content of 8-20% at 20°C.

2. The method for preparing butter to improve the hardness and texture of additive-free cookies according to claim 1, characterized in that, The solid fat content of the obtained butter satisfies the following relationship: Under the conditions determined by nuclear magnetic resonance (NMR), the solid fat content (SFC) at 10℃ was... 10 It ranges from 35% to 55%; Solid fat content (SFC) at 20℃ 20 It ranges from 8% to 18%; Solid fat content (SFC) at 30℃ 30 It ranges from 0.5% to 6%; And simultaneously satisfy the following relationship: 。 3. The method for preparing butter to improve the hardness and texture of additive-free cookies according to claim 1, characterized in that, The pasteurization temperature in step S2 is 85-110°C, and the time is 10-30 seconds.

4. The method for preparing butter to improve the hardness and texture of additive-free cookies according to claim 1, characterized in that, In step S2, the ripening conditions are specifically selected from one of the following two conditions: (1) The curing temperature is 5-10℃ and the curing time is 8-16 hours; (2) The curing temperature is 10-15℃ and the curing time is 5-12 hours.

5. The method for preparing butter to improve the hardness and texture of additive-free cookies according to claim 1, characterized in that, In step S2, the moisture content of the obtained butter is controlled to be 14.5% to 16.0%.

6. The method for preparing butter to improve the hardness and texture of additive-free cookies according to claim 1, characterized in that, In step S4, the refrigerant temperature is -20 to -5°C, and the butter outlet temperature is 8 to 12°C.

7. The method for preparing butter to improve the hardness and texture of additive-free cookies according to claim 1, characterized in that, The melt holding time in step S3 is 5 to 8 minutes.

8. A butter for making additive-free cookies, characterized in that, The butter is prepared by the preparation method according to any one of claims 1 to 7.

9. A method for preparing additive-free cookies from the butter of claim 8, characterized in that, Includes the following steps: A1: Thaw the butter at 0-10℃ for 1-3 days; A2: Mix the thawed butter and powdered sugar together and stir until the sugar paste turns milky white; A3: Add water and / or eggs and stir well; A4: Add milk powder and low-gluten flour and mix well to make cookie dough; A5: After shaping the cookie dough, bake it at 155°C for both the top and bottom heat for 18-19 minutes, and then cool it to obtain cookies without food additives. The additive-free cookies do not contain baking powder or chemical leavening agents.

10. The method for preparing additive-free cookies according to claim 9, characterized in that, The resulting cookies have a hardness of 2500–5000g.

Images