CN101449828B - Black vitamin nutritional cookies and preparation method thereof - Google Patents

Abstract

The invention discloses a black vitamin nutrition cookie and a preparation method thereof, wherein the black vitamin nutrition cookie is mainly prepared from the following raw materials in percentage by weight: 20-50% of flour, 3-20% of black puffed powder, 10-25% of powdered sugar, 1-10% of eggs, 10-25% of shortening and 3-15% of black sesame oil. The black vitamin nutrition cookies are prepared by adopting the black puffed powder and the black sesame oil as important raw materials of the cookies and combining with the modern food processing technology, have better mouthfeel compared with common cookies, are rich in various functional components beneficial to human bodies, and have good health-care effect.

Description

A kind of black dimension nutritional cookie and its preparation method

technical field

The invention relates to a cookie, in particular to a black-dimensional nutritional cookie and a manufacturing method thereof.

Background technique

Modern scientific research shows that the nutritional function of food is closely related to its natural color. The color of black rice is different from other kinds of rice, mainly because its outer epidermis contains anthocyanin pigments, which themselves have strong anti-aging effects. Studies at home and abroad have also shown that the darker the color of rice, the stronger the anti-aging effect of its epidermal pigment. Therefore, it can be said that the anti-aging effect of black rice pigment is the strongest among rice of various colors. In addition, black rice is also rich in flavonoid active substances, which are 5 times that of polished white rice, and have a great effect on preventing arteriosclerosis; the content of B vitamins in black rice is about 4 times that of polished white rice; The contents of potassium, magnesium, iron, zinc, manganese and other trace elements in black rice are 4.4 times, 6 times, 1.7 times, 3.8 times and 1.7 times that of polished white rice; the content of lysine in black rice is 2 to 2.5 times that of polished white rice .

Black sesame contains a lot of fat and protein, as well as carbohydrates, vitamin A, vitamin E, lecithin, calcium, iron, chromium and other nutrients. Black sesame contains a variety of essential amino acids, which can accelerate the metabolic function of the human body under the action of vitamin E and B1; iron and vitamin E contained in black sesame are important components for preventing human anemia, activating brain cells, and eliminating blood vessel cholesterol; Most of the fat contained in sesame is unsaturated fatty acid, which has the effect of prolonging life; the theory of traditional Chinese medicine also believes that black sesame has the functions of nourishing liver and kidney, moisturizing the five internal organs, replenishing energy, growing muscles, and filling the brain. It can be used to treat liver, kidney, essence and blood deficiency. Caused by dizziness, premature graying of beard and hair, hair loss, soreness of waist and knees, weakness of limbs, difficulty in walking, weakness of five viscera, dry skin, dry intestine and constipation, etc., it is well-known for its efficacy in black hair and beauty. Therefore, vegetarians should eat more black sesame seeds, and for mental workers, they should eat more black sesame seeds. In addition, the lecithin contained in black sesame is one of the components in bile. If the cholesterol in bile is too high or the ratio of bile acid and lecithin in bile is out of balance, it will deposit and form gallstones, and lecithin can be decomposed , Lower cholesterol, so lecithin can prevent the formation of gallstones. The results of modern medical research have confirmed that the lecithin content in the bile of gallstone patients must be insufficient. Eating black sesame seeds often can help people prevent and treat gallstones, and at the same time, it also has the effects of strengthening the brain, improving intelligence, and prolonging life.

Cookies are a kind of snack food, invented by the Iranians, originally meaning thin and flat cake-like biscuits, there are many different styles and tastes, the most attractive feature of cookies is their refreshing taste, which is very popular among people .

Contents of the invention

One of the objects of the present invention is to provide a kind of black dimension nutritional cookie with good health care effect.

The second object of the present invention is to provide a method for making the above-mentioned black-dimensional nutritional cookies.

One of the objectives of the present invention is achieved through the following technical measures: a black-dimensional nutritional cookie, which is mainly made of the following raw materials in percentage by weight: 20-50% flour, 3-20% black puffed powder, powdered sugar 10-25%, eggs 1-10%, shortening 10-25%, black sesame oil 3-15%.

The invention also includes 2-10% cornstarch and 1-8% milk powder. The purpose of adding cornstarch is to adjust the brittleness of cookies and increase nutrition, and the purpose of adding milk powder is to increase cookie nutrition and improve product flavor.

The invention also includes 0.1-0.8 percent of multivitamin, 0.01-0.09 percent of ferrous lactate, 0.1-1 percent of sodium calcium, 0.01-0.09 percent of zinc sulfate and 0.1-0.5 percent of baking soda. Add multivitamins, ferrous lactate, sodium calcium, zinc sulfate to increase the vitamin and mineral content of cookies. The baking soda can improve the crispiness of the product.

The powdered sugar is sucrose powder, which is formed by crushing sucrose through a pulverizer and passing through an 80-mesh sieve.

The multivitamins are compounded in proportion according to the dietary nutrient intake of Chinese residents.

The second object of the present invention is achieved through the following technical measures: a method for making black dimension nutritional cookies, which comprises the following steps:

(1) Preparation of black puffed powder: take black rice, black beans and triticale respectively by weight ratio 3～7:1～2:1～5, then take the mixture of black rice, black beans and triticale and water by weight 10: 0.5~1 mixed evenly, crushed after puffing to obtain black puffed powder;

(2) Preparation of black sesame oil: take fried black sesame and peanut oil in a weight ratio of 2: 1 to 2 and mix evenly, then press or grind to obtain black sesame oil;

(3) Mixing and powder adjustment: Weigh each raw material according to the above weight percentage, place powdered sugar, milk powder, eggs, shortening, black sesame oil and baking soda in the dough mixer for the first stirring, then add flour, Black puffed powder, cornstarch, multivitamins, ferrous lactate, sodium rice calcium and zinc sulfate are stirred for the second time to obtain a mixture;

(4) molding: the mixture obtained in the step (3) is obtained by roll printing;

(5) baking: put the cake base into the oven to bake;

(6) Packaging: After the cake base is cooled to room temperature, it is packaged and sealed to obtain the finished Heiwei nutrition cookie.

In the above technical solution, the temperature of puffing in the step (1) is 150-180°C.

The time for the first stirring in the step (3) is 10-20 minutes, and the time for the second stirring is 5-15 minutes.

The baking temperature in the step (5) is 150-170° C., and the baking time is 10-20 minutes.

Compared with the prior art, the present invention has the following advantages:

The present invention adopts black puffed powder and black sesame oil as the important raw materials of cookies and combines modern food processing technology to make black-dimensional nutritional cookies. The taste is better than ordinary cookies, and it is rich in various functional ingredients beneficial to the human body. Has a good health care effect.

Detailed ways

The present invention is described below in conjunction with specific examples, but the protection scope of the present invention is not limited only to the following examples. Those of ordinary skill in the technical field can realize the object of the present invention according to the contents disclosed in the present invention.

Example 1

Follow the steps below to prepare Heavier Nutrition Cookies:

(1) Weigh 70 parts of black rice, 10 parts of black beans and 20 parts of triticale by weight, then add 5 parts of water by weight and mix evenly, then expand at 150°C, and then pulverize to 60 meshes to obtain Black puffed powder;

(2) Fry black sesame until the aroma of sesame is produced, then mix and fry black sesame and peanut oil in a ratio of 2:1 by weight, and then use a colloid mill to make black sesame oil;

(3) Weigh 19% powdered sugar, 5% milk powder, 3% eggs, 20% shortening, 8% black sesame oil, 0.2% baking soda respectively by weight percentage, stir with a vertical dough mixer for 15min, then transfer to a horizontal In the type dough mixer, add 35% flour, 5% black puffed powder, 4.56% cornstarch, 0.1% multivitamin, 0.02% ferrous lactate, 0.1% sodium rice calcium, 0.02% zinc sulfate by weight percentage at the same time. The mixture was prepared after stirring in a dough mixer for 8 minutes;

The above-mentioned multivitamins are compounded in proportion with reference to the reference intake of dietary nutrients published in the book "Dietary Guidelines for Chinese Residents" formulated by the Chinese Nutrition Society;

(4) Forming: the mixture obtained in the step (3) is made into a cake blank with roll printing;

(5) Baking: Put the cake base prepared in step (4) into an oven and bake at 150°C for 20 minutes;

(6) Packaging: the baked cake in step (5) is cooled to room temperature, then packed into a suitable inner package according to the specifications, sealed, and then packed into an outer package to obtain the finished black-dimensional nutritional cookie.

Example 2

Follow the steps below to prepare Heavier Nutrition Cookies:

(1) Weigh 30 parts of black rice, 20 parts of black beans and 50 parts of triticale by weight, then add 8 parts of water by weight and mix evenly, then expand at 160°C, and then crush to 60 meshes to obtain Black puffed powder;

(2) Fry black sesame until the aroma of sesame is produced, then mix and fry black sesame and peanut oil in a ratio of 2:1.5 by weight, and then use colloid mill to make black sesame oil;

(3) Weigh 10% powdered sugar, 8% milk powder, 10% eggs, 15% shortening, 5% black sesame oil, 0.3% baking soda respectively by weight percentage, stir with a vertical dough mixer for 10 minutes, then transfer to a horizontal In the type dough mixer, add 37% flour, 10% black puffed powder, 3% cornstarch, 0.8% multivitamin, 0.09% ferrous lactate, 0.72% sodium rice calcium, 0.09% zinc sulfate by weight percentage at the same time. The mixture was prepared after stirring in a dough mixer for 8 minutes;

The above-mentioned multivitamins are compounded in proportion with reference to the reference intake of dietary nutrients published in the book "Dietary Guidelines for Chinese Residents" formulated by the Chinese Nutrition Society;

(4) Forming: the mixture obtained in the step (3) is made into a cake blank with roll printing;

(5) Baking: Put the cake base prepared in step (4) into an oven and bake at 160°C for 15 minutes;

(6) Packaging: the baked cake in step (5) is cooled to room temperature, then packed into a suitable inner package according to the specifications, sealed, and then packed into an outer package to obtain the finished black-dimensional nutritional cookie.

Example 3

Follow the steps below to prepare Heavier Nutrition Cookies:

(1) Weigh 50 parts of black rice, 20 parts of black beans and 30 parts of triticale by weight, then add 10 parts of water by weight and mix evenly, then expand at 180°C, and then crush to 60 meshes to obtain Black puffed powder;

(2) Fry black sesame until the aroma of sesame is produced, then mix and fry black sesame and peanut oil in a ratio of 1:1 by weight, and then use a colloid mill to make black sesame oil;

(3) Weigh 25% powdered sugar, 1% milk powder, 1% egg, 25% shortening, 3% black sesame oil, 0.5% baking soda respectively by weight percentage, stir with a vertical dough mixer for 20min, then transfer to a horizontal In the dough mixer, add 40% flour, 3% black puffed powder, 2% cornstarch, 0.2% multivitamin, 0.03% ferrous lactate, 0.24% sodium rice calcium, 0.03% zinc sulfate by weight percentage at the same time. The mixture was prepared after stirring for 15 minutes in a type dough mixer;

The above-mentioned multivitamins are compounded in proportion with reference to the reference intake of dietary nutrients published in the book "Dietary Guidelines for Chinese Residents" formulated by the Chinese Nutrition Society;

(4) Forming: the mixture obtained in the step (3) is made into a cake blank with roll printing;

(5) Baking: Put the cake base prepared in step (4) into an oven and bake at 170°C for 10 minutes;

(6) Packaging: the baked cake in step (5) is cooled to room temperature, then packed into a suitable inner package according to the specifications, sealed, and then packed into an outer package to obtain the finished black-dimensional nutritional cookie.

Claims (8)

1. A black-dimensional nutritional cookie, characterized in that it is mainly made of the following raw materials in weight percentage: 20-50% flour, 3-20% black puffed powder, 10-25% powdered sugar, 1-10 eggs %, shortening 10-25% and black sesame oil 3-15%; The preparation of the black puffed powder: take black rice, black beans and triticale respectively by weight ratio 3～7:1～2:1～5, then take the mixture of black rice, black beans and triticale and water by weight ratio 10 : 0.5 to 1, mixed evenly, crushed after puffing to obtain black dimension puffed powder; The preparation of the black sesame oil: take fried black sesame and peanut oil in a weight ratio of 2:1-2, mix evenly, and then press or grind to obtain the black sesame oil. 2. The black-dimensional nutritional cookie according to claim 1, further comprising 2-10% cornstarch and 1-8% milk powder. 3. The black vitamin nutritional cookie according to claim 2, characterized in that it includes 0.1-0.8% of multivitamins, 0.01-0.09% of ferrous lactate, 0.1-1% of sodium rice calcium, and 0.01-0.09% of zinc sulfate And baking soda 0.1 ~ 0.5%. 4. The black dimension nutritional cookie according to claim 3, characterized in that, the powdered sugar is sucrose powder. 5. A method for making the black dimension nutritional cookie according to claim 3, characterized in that it comprises the following steps: (1) Preparation of black puffed powder: take black rice, black beans and triticale respectively by weight ratio 3～7:1～2:1～5, then take the mixture of black rice, black beans and triticale and water by weight 10: 0.5~1 mixed evenly, crushed after puffing to obtain black dimension puffed powder; (2) Preparation of black sesame oil: take fried black sesame and peanut oil in a weight ratio of 2: 1 to 2 and mix evenly, then press or grind to obtain black sesame oil; (3) Mixing and powder adjustment: Weigh each raw material according to the above weight percentage, place powdered sugar, milk powder, eggs, shortening, black sesame oil and baking soda in the dough mixer for the first stirring, then add flour, Black puffed powder, cornstarch, multivitamins, ferrous lactate, sodium rice calcium and zinc sulfate are stirred for the second time to obtain a mixture; (4) molding: the mixture obtained in the step (3) is obtained by roll printing; (5) baking: put the cake base into the oven to bake; (6) Packaging: After the cake base is cooled to room temperature, it is packaged and sealed to obtain the finished Heiwei nutrition cookie. 6. The method for making black-dimensional nutritional cookies according to claim 5, characterized in that, the temperature of puffing in the step (1) is 150-180°C. 7. The method for making black-dimensional nutritional cookies according to claim 5, characterized in that, in the step (3), the time for the first stirring is 10-20 minutes, and the time for the second stirring is 5-15 minutes. 8. The method for making black-dimensional nutritional cookies according to claim 5, characterized in that the baking temperature in the step (5) is 150-170° C., and the baking time is 10-20 minutes.