CN105145773A - Fig cookies and making method thereof - Google Patents
Fig cookies and making method thereof Download PDFInfo
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- CN105145773A CN105145773A CN201510638833.5A CN201510638833A CN105145773A CN 105145773 A CN105145773 A CN 105145773A CN 201510638833 A CN201510638833 A CN 201510638833A CN 105145773 A CN105145773 A CN 105145773A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention discloses fig cookies and a making method thereof. Butter is firstly molten, sugar, salt, salad oil and eggs are added to be whipped, fig powder and flour are added for mixing and batter mixing, then baking and cooling are carried out, and finished products are obtained. The fig cookies produced according to the formula and process parameters are natural in color and luster, fragrant and sweet in taste, fine and smooth in tissue structure, crispy, loose in taste and rich in nutrition; after ganoderma lucidum spore powder is added, the shelf life of the cookies can be prolonged, meanwhile, a certain healthcare function is achieved, and sub-health of the human body can be improved.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, particularly a kind of fig cookies and preparation method thereof.
Background technology
Cookies be with wheat flour, sugar, grease for primary raw material, add the dapple high grease biscuit of surperficial tool that other auxiliary material is made.At home extensively by a kind of bakery product that the people welcome, with the profile of exquisiteness and decorative pattern, fragrant and sweet good to eat mouthfeel and enjoy liking of the people.
Fig is a kind of flowering plant, and primary growth, in place that is tropical and temperate zone, belongs to subtropical zone defoliation small arbor.Fruit is bulbous, and afterbody has an aperture, pulp, and meat is soft, sweet succulence, taste fragrance.
Effect: clearing heat and promoting fluid; Spleen benefiting and stimulating the appetite; Removing toxicity for detumescence.Abscess of throat; Cough caused by dryness trachyphonia; Milk is rare; The hot constipation of intestines; Poor appetite; Indigestion.
At present, the fig industry in Zhenjiang begins to take shape, and cultivated area reaches more than 400 mu, is distributed in the small towns such as Maoshan Mountain town, Jurong City, stone lion town, white rabbit town, Xia Shu town.
Fig is in the busy season, and the fig do not sold, oven dry of mostly cutting into slices, and do now cookies, can make fig powder fig, thus improves the economic worth of fig.Add fig powder, unique mouthfeel can be formed, there is again high nutritive value.Simultaneously to the fig industry of this area, there is positive induced effect.
Summary of the invention
Goal of the invention: the object of this invention is to provide a kind of nutritious, mouthfeel is loose, long shelf-life, the cookies with certain health care functions and preparation method thereof.
Technical scheme: the invention provides a kind of fig cookies, compared with common cookies of the prior art, fig cookies of the present invention is at nutritive value, percentage of damage, have more advantage than common biscuit in the shelf-life three.
By detecting kind of the composition of 21 in fig cookies, and result and common cookies are compared, we find, have 9 kinds of compositions to add in biscuit, wherein dietary fiber, vitamin A, carrotene, potassium element amplification are clearly; Thiamine, vitamin C, calcium constituent, P elements, Zn-ef ficiency also have a small increase.At least containing dietary fiber 0.37g, vitamin A μ 0.29g, carrotene 2.64 μ g, potassium element 79.3mg, thiamine 0.6mg, vitamin C 0.12mg, calcium constituent 48.89mg, P elements 65.04mg, Zn-ef ficiency 0.39mg in every 100g fig biscuit of the present invention.
Present invention also offers the preparation method of above-mentioned fig cookies, first butter melted, then add sugar, salt, salad oil, egg beat, mix mixing batter after adding fig powder, flour, then carry out toasting, cooling, obtain finished product.
Concrete, in fig powder and flour quality sum 100%, sugar 30 ~ 70%, fig powder are 1:9 ~ 3:7, butter 60 ~ 80%, egg 15 ~ 25%, water 5 ~ 10%, salt 1 ~ 2%, salad oil 5 ~ 10% with the ratio of flour.Preferably, in fig powder and flour quality sum 100%, sugar 60%, fig powder are 1.5:8.5, butter 65%, egg 24%, water 10%, salt 2%, salad oil 5% with the ratio of flour.
Butter melts and the concrete steps beaten are: butter is melted up to slightly curdled appearance, puts into mixer, middling speed beats 1min, 30s, and at this moment butter is smooth and color is even; Then add sugared salt in butter, beat 2min, 30s, at this moment butter and sugar, salt are fully in conjunction with enlarged volume; Then add salad oil, continue to beat, after 4min, add half egg, after crossing 15s, add second half egg; Continue to beat, beat 7min30s consuming time altogether; At this moment butter volume is fluffy, and color is slightly white.
Mixing mixing batter is after fig powder and flour being mixed, join in the middle of the butter that has been stirred, stir as cooking with scoop and (can not stir by an aspect, an easy like this gluten), butter is fully mixed with fig powder and flour, the requirement of mixing to have white point, i.e. the flour particle of white.
Baking condition is: the fire in a stove before fuel is added 150 ~ 170 DEG C, and face fire 200 ~ 230 DEG C, bakes time 6 ~ 10min.Preferably, baking condition is: the fire in a stove before fuel is added 165 DEG C, and face fire 210 DEG C, bakes time 8min.
Fig powder in above-mentioned steps can be bought, also can self manufacture, and research finds, adopt following methods to make the fig powder obtained, for the present invention, the biscuit obtained is in nutritive value, percentage of damage, better effects if in the shelf-life.Concrete, the preparation method of fig powder is as follows:
1, select materials: the fig that 6-7 layer is ripe is plucked; 2, cut into slices: fig is cut into the thin slice of 2-3mm; 3, dry: adopt 50-60 DEG C, dry to moisture be about 8%; 4, preserve: adopt sealed plastic bag packaging product, can variable color be prevented; 5, powder is beaten: adopt LK-600B Portable high speed Universalpulverizer, filter by 200 mesh sieve.
Lucidum spore powder be glossy ganoderma in the growth and maturity phase, the seed of be hit by a bullet from glossy ganoderma the lamella extremely small avette reproduction cell that shoots out and glossy ganoderma.It has condensed the elite being glossy ganoderma, has whole inhereditary material and the health-care effect of glossy ganoderma.But lucidum spore powder itself is mostly used for soaked with the existing using method of bitter taste, or boil soup, but like this to bitter taste to cover effect little.
The present invention, on the basis of above-mentioned formula test, creationaryly adds appropriate lucidum spore powder in fig cookies, due to sugared parts a large amount of in biscuit, can cover the bitter taste of glossy ganoderma, increases the agreeable to the taste sense of biscuit.Add the fig cookies after lucidum spore powder, not only well solve the sensory issues of this problem lucidum spore powder, also add the nutritional labeling of fig cookies.Show through test, a lot of compositions in lucidum spore powder are can be resistant to elevated temperatures, so biscuit still has a lot of active ingredient after curing, this biscuit edible has the effects such as anti-ageing, antitumor, anti-oxidant.
In addition, owing to containing more GL-B in glossy ganoderma, GL-B has the functions such as anti-oxidant.Add in biscuit after GL-B, obviously can increase the shelf-life of cookies.When research finds that the addition of lucidum spore powder is 5 ~ 10%, effect is more obvious.Concrete, preferred version is: in fig powder and flour quality sum 100%, and sugar 60%, fig powder are 1.5:8.5, butter 65%, egg 24%, water 10%, salt 2%, salad oil 5%, lucidum spore powder 5-15% with the ratio of flour.
Beneficial effect: the fig cookies produced according to this composition and engineering parameter, natural in color, taste is fragrant and sweet, histological structure is fine and smooth, crisp brittleness is better, mouthfeel is loose, and is rich in nutrition, is conducive to the shelf-life extending biscuit after adding lucidum spore powder, there is certain health care simultaneously, be conducive to improving human-body sub-health.
Accompanying drawing explanation
Fig. 1 adds the sugar of different content to the broken line graph baking time variations
The broken line graph that the sugar that Fig. 2 adds different content changes baking temperature
Fig. 3 adds the broken line graph of the sugared institute pouplarity change of different content
Fig. 4 adds the fig powder of different proportion and flour to the broken line graph baking time variations
Fig. 5 adds the broken line graph that the fig powder of different proportion and flour change baking temperature
Fig. 6 adds the broken line graph that the fig powder of different proportion and flour institute pouplarity change
Fig. 7 adds the butter of different content to the broken line graph baking time variations
The broken line graph that the butter that Fig. 8 adds different content changes baking temperature
Fig. 9 adds the broken line graph of the change of the butter institute pouplarity of different content
The percentage of damage variation diagram of Figure 10 fig cookie
The common cookies of Figure 11 and fig cookies sensory evaluation scores comparison diagram
Detailed description of the invention:
The making step of fig powder:
1, select materials: the fig that 6-7 layer is ripe is plucked; 2, cut into slices: fig is cut into the thin slice of 2-3mm;
3, dry: adopt 50-60 DEG C, dry to moisture be about 8%; 4, preserve: adopt sealed plastic bag packaging product, can variable color be prevented; 5, powder is beaten: adopt LK-600B Portable high speed Universalpulverizer, filter by 200 mesh sieve.
The making step of fig cookies:
Weigh: sugar is crushed into powder shape in advance, the various material of precise
Beat: when butter uses, 30 minutes (summer) should be shifted to an earlier date and take out from refrigerator, make it be melted up to slightly curdled appearance.
Load weighted butter is put into mixer, and middling speed beats 1min30s, and at this moment butter is smooth and color is even.Then add sugared salt in butter, beat 2min30s, at this moment butter and sugar, salt are fully in conjunction with enlarged volume.Then add salad oil, continue to beat, after 4min, add half egg, after crossing 15s, add second half egg.Continue to beat, beat 7min30s consuming time altogether.At this moment butter volume is fluffy, and color is slightly white.
Mixing mixing batter: after fig powder and flour being mixed, joins in the middle of the butter that has been stirred, stirs, butter and fig powder and flour are fully merged with scoop along a direction.
Shaping: batter to be loaded and mounts in lace, be squeezed on baking tray, it should be noted that time extruded that the size of extruding, thickness, spacing are consistent, otherwise can cause can not be simultaneously ripe.
Bake: by the cookies embryo extruded, put into baking box and bake.Baking temperature: the fire in a stove before fuel is added 165 DEG C of face fire 210 DEG C bake time 8min.
Cooling: product, except after baking box, is packed after being cooled to normal temperature, in time in order to avoid lose good mouthfeel.
Making step containing the fig cookies of lucidum spore powder:
Roughly the same with above-mentioned steps, difference is, during mixing mixing batter, fig powder, lucidum spore powder, flour is mixed in proportion, then carries out next step.
Sensory evaluation standard
In the present embodiment, sensory evaluation scores standard sees the following form
Table 1 fig cookies sensory evaluation standard
Embodiment 1
Sugar in 30%, 40%, 50%, 60%, 70%, ratio add in the middle of old formula, measure, observe and bake time, baking temperature, inquiry agency pouplarity, result as shown in Figure 1, Figure 2, Fig. 3, shown in.
As can be seen from Figure 1, along with the continuous increase of sugared content, fig cookies to bake time variations not obvious.
As can be seen from Figure 2, along with the continuous increase of sugared content, the baking temperature change of fig cookies is not obvious.
As can be seen from Figure 3, along with the continuous increase of sugared content, the ratings suffered by fig cookies also in increase, when fig cookie dried molassed content is most popular 50% time.
Embodiment 2
In the middle of the ratio of fig powder and flour is added to always fill a prescription in the ratio of 1:9,1.5:8.5,2:8,2.5:7.5,3:7, measure, observation bake time, baking temperature, inquiry agency pouplarity, result as Fig. 4, Fig. 5, Fig. 6, shown in.
As can be seen from Figure 4, along with the ratio between fig powder and flour constantly increases, the time that bakes of fig cookies does not change.
As can be seen from Figure 5, along with the ratio between fig powder and flour constantly increases, the baking temperature change of fig cookies is not obvious.
As can be seen from Figure 6, along with the ratio between fig powder and flour constantly increases, fig cookies institute pouplarity is also in increase, most popular when the ratio of fig powder and flour is 1.5:8.5.
Embodiment 3
Butter in 60%, 65%, 70%, 75%, 80%, ratio add in the middle of old formula, measure, observe and bake time, baking temperature, the welcome degree of inquiry agency, result as Fig. 7, Fig. 8, Fig. 9, shown in.
As can be seen from Figure 7, along with the continuous increase of butter content, the time that bakes of fig cookies does not change.
As can be seen from Figure 8, along with the continuous increase of butter content, the baking temperature change of fig cookies is not obvious.
As can be seen from Figure 9, along with the continuous increase of butter content, fig cookies institute pouplarity also in increase, when butter content is most popular 65% time.
Formula for a product designs
This experiment take subjective appreciation as experimental standard, and according on the basis of previous experiments, select, sugar, fig powder and flour, butter, 3 kinds of raw materials are factor amount, carry out the orthogonal test of 3 factor 3 levels.(see table 2), with reference to biscuit quality standard (see table 1), carries out sensory evaluation to the mouthfeel of product, color and luster, profile, structure.
Table 2 fig cookies factor level table
(in fig powder and flour quality sum content 100%) 100%
Orthogonal test analysis
According to above-mentioned technological process and formula for a product design, carry out sensory evaluation to finished product, orthogonal experiments is as shown in table 3.
Table 3 orthogonal experiments and range analysis
According to upper table, we can find out, A factor namely sugar add having the greatest impact to product; According to marking, formula 9 is the most adaptive side.
The quality determination of fig cookies
Quality that common cookies and the embodiment of the present invention 9 are made the fig cookies obtained by us is carried out contrast test.Concrete quality determination result is as follows:
1, the advantage of nutritive value aspect
The nutritional labeling contrast of the common cookies of table 4 and fig cookies
Note: the nutrient content in 100 grams of edible portions in cookie.
By detecting kind of the composition of 21 in fig cookies, and result and common cookies are compared, we find, have 9 kinds of compositions to add in biscuit, wherein dietary fiber, vitamin A, carrotene, potassium element amplification are clearly; Thiamine, vitamin C, calcium constituent, P elements, Zn-ef ficiency also have a small increase.
So adding of fig powder, be conducive to the increase of cookies nutritional labeling.
2, the advantage of percentage of damage aspect
In cookies, containing more lubricant component, its good mouthfeel is also come therefrom, but a large amount of greases turn increases the percentage of damage of biscuit, affects yield rate.Compare by experiment, adding fig powder, and after the degree regulating butter to dismiss, the percentage of damage of fig cookies has had and has significantly reduced, and ensure that yield rate.
The ratio that table 5 fig powder adds
By adding the fig powder of different proportion, and calculate the percentage of damage of 100 pieces of cookies, find by comparing us, do not add the percentage of damage of the common cookies of " group number 1 " of fig powder about 9.8%, after adding fig powder, the percentage of damage of cookies has had obvious decline, when " group number 4 " namely adds the powder amount of about 15%, the percentage of damage of biscuit reaches minimum, close to 6.8%.
So adding of fig powder, be conducive to the percentage of damage reducing cookies.
3, the advantage of shelf-life aspect
The preservation of cookies is more difficult, aging due to flour, and the Kazakhstan of butter is lost, and the general cookies shelf-life is about 15 days, if refrigerated shelf life can increase to some extent, but still can only extend to about 20 days, after exceeding this time, cookies will be aging, hardens, and loses mouthfeel.Fig cookies, by adding fig powder, reduces the consumption of flour, thus decreases the amount of starch, and the aging speed of starch is reduced; The existence of the antioxidant contents such as the vitamin C in addition in fig powder, also extends the quality guarantee period of biscuit.Concrete data, as Figure 11, can be found out according to Figure 11, and in initial 9 days, the mouthfeel amplitude of variation of two kinds of biscuits is similar, and after 12 days, the sensory evaluation scores of fig cookie still can remain on higher mark; After 21 days, common cookies has lost edible value, and fig cookies was still had good mouthfeel at 24 days, until 26 days, fig cookies just can lose edible value.So the shelf-life of fig cookies is enhanced than common cookies.
From above-mentioned each result of the test, can find out, the optimum formula of cookies is in fig powder and flour quality sum 100%, and sugar 60%, fig powder are 1.5:8.5 with the ratio of flour.Butter 65%, egg 24%, water 10%, salt 2%, salad oil 5%.
Baking temperature: the fire in a stove before fuel is added 165 DEG C, face fire 210 DEG C, bakes the time: 8min just can the fragrant and sweet good to eat fig cookies of output.
According to the fig cookies that this composition and engineering parameter is produced, natural in color, taste is fragrant and sweet, and histological structure is fine and smooth, crisp brittleness is better, and mouthfeel is loose, and is rich in nutrition, can illustrate that this formula is truly feasible.
Embodiment 4
Adopt the optimum formula in above-mentioned conclusion, add the lucidum spore powder of 5 ~ 10% wherein, making step and baking conditions are also identical with preferred plan.Obtain the fig cookies containing lucidum spore powder.Do the contrast test of shelf-life, result is as follows:
From above-mentioned contrast, fig cookies containing lucidum spore powder of the present invention is compared with fig cookies, shelf life of products is longer, health care is more outstanding, therefore, adopt the fig cookies containing lucidum spore powder that method provided by the present invention making obtains, can anticorrisive agent be added, be conducive to health.
Claims (10)
1. a fig cookies, is characterized in that this biscuit contains dietary fiber, vitamin A, carrotene, potassium element, thiamine, vitamin C, calcium constituent, P elements, Zn-ef ficiency.
2. fig biscuit as claimed in claim 1, is characterized in that in the biscuit described in every 100g at least containing dietary fiber 0.37g, vitamin A μ 0.29g, carrotene 2.64 μ g, potassium element 79.3mg, thiamine 0.6mg, vitamin C 0.12mg, calcium constituent 48.89mg, P elements 65.04mg, Zn-ef ficiency 0.39mg.
3. the preparation method of fig cookies as claimed in claim 1, it is characterized in that first being melted by butter, then add sugar, salt, salad oil, egg beat, after adding fig powder, flour, mix mixing batter, then carry out toasting, cooling, obtain finished product.
4. preparation method as claimed in claim 3, it is characterized in that in fig powder and flour quality sum 100%, sugar 30 ~ 70%, fig powder are 1:9 ~ 3:7, butter 60 ~ 80%, egg 15 ~ 25%, water 5 ~ 10%, salt 1 ~ 2%, salad oil 5 ~ 10% with the ratio of flour.
5. preparation method as claimed in claim 4, is characterized in that in fig powder and flour quality sum 100%, and sugar 60%, fig powder are 1.5:8.5, butter 65%, egg 24%, water 10%, salt 2%, salad oil 5% with the ratio of flour.
6. preparation method as claimed in claim 3, is characterized in that butter melts and the concrete steps beaten are: butter is melted up to slightly curdled appearance, puts into mixer, middling speed beats 1min30s, and at this moment butter is smooth and color is even; Then add sugared salt in butter, beat 2min30s, at this moment butter and sugar, salt are fully in conjunction with enlarged volume; Then add salad oil, continue to beat, after 4min, add half egg, after crossing 15s, add second half egg; Continue to beat, beat 7min30s consuming time altogether; At this moment butter volume is fluffy, and color is slightly white.
7. preparation method as claimed in claim 3, is characterized in that mixing mixing batter is after fig powder and flour being mixed, and joins in the middle of the butter that has been stirred, stirs, butter and fig powder and flour are fully merged with scoop along a direction.
8. preparation method as claimed in claim 3, it is characterized in that baking condition is: the fire in a stove before fuel is added 150 ~ 170 DEG C, face fire 200 ~ 230 DEG C, bakes time 6 ~ 10min.
9. preparation method as claimed in claim 8, is characterized in that baking condition is: the fire in a stove before fuel is added 165 DEG C, and face fire 210 DEG C, bakes time 8min.
10. as the preparation method in claim 3 ~ 9 as described in any one, it is characterized in that also adding lucidum spore powder in formula material, the addition of described lucidum spore powder is 5 ~ 15%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509036A (en) * | 2016-09-20 | 2017-03-22 | 山东省农业科学院农产品研究所 | Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof |
| CN106720116A (en) * | 2016-12-29 | 2017-05-31 | 山东禹王生态食业有限公司 | A kind of protein-contg health-care nutritive cookies and preparation method thereof |
| CN110122528A (en) * | 2019-06-18 | 2019-08-16 | 浙江省林业科学研究院 | A kind of Chinese torreya, fig biscuit production method |
| CN110235916A (en) * | 2019-07-08 | 2019-09-17 | 李长青 | A kind of health care's biscuit and preparation method thereof |
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| GB2494068B (en) * | 2008-08-04 | 2013-04-10 | United Biscuits Ltd | Biscuit containing fruit-based material |
| CN102461623A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ficus carica linn-brown sugar roughage cookies and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509036A (en) * | 2016-09-20 | 2017-03-22 | 山东省农业科学院农产品研究所 | Fermentation type lucid ganoderma whole wheat flour cookies and preparation method thereof |
| CN106509036B (en) * | 2016-09-20 | 2019-11-15 | 山东省农业科学院农产品研究所 | A kind of fermented type ganoderma lucidum wholemeal cookies and preparation method thereof |
| CN106720116A (en) * | 2016-12-29 | 2017-05-31 | 山东禹王生态食业有限公司 | A kind of protein-contg health-care nutritive cookies and preparation method thereof |
| CN110122528A (en) * | 2019-06-18 | 2019-08-16 | 浙江省林业科学研究院 | A kind of Chinese torreya, fig biscuit production method |
| CN110235916A (en) * | 2019-07-08 | 2019-09-17 | 李长青 | A kind of health care's biscuit and preparation method thereof |
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