CN107156215A - A kind of squeezing preparation method of high brittleness cookies - Google Patents
A kind of squeezing preparation method of high brittleness cookies Download PDFInfo
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- CN107156215A CN107156215A CN201710536061.3A CN201710536061A CN107156215A CN 107156215 A CN107156215 A CN 107156215A CN 201710536061 A CN201710536061 A CN 201710536061A CN 107156215 A CN107156215 A CN 107156215A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C5/00—Dough-dividing machines
- A21C5/006—Dough-dividing machines for dispensing liquid or semi-liquid dough, e.g. batter
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a kind of squeezing preparation method of high brittleness cookies, by flour, shortening, palm oil, it is syrup dedicated, white granulated sugar, whole milk powder, egg, salt, ammonium hydrogen carbonate, the slurry that water mixing is formed after stirring evenly is relatively soft, with certain mobility, put into after hopper, squeezed by single lead screw ex truding briquetting machine to the cookies biscuit for meeting the thickness that is adapted to of shaping and shape, the thickness of cookies biscuit is quantitatively obtained by gear pump, the shape of cookies biscuit because the shape of forming nozzle is different with direction of rotation and it is different, eventually pass the baking sizing of oven, just obtain with peculiar shape, the cookies of peculiar taste and mouthfeel.A kind of squeezing preparation method of high brittleness cookies of the present invention, using special syrup dedicated obtained cookies, easy to operate, the resulting cookies unique flavor of simple production process, mouthfeel is excellent, product it is crisp it is tasty and refreshing, not stiff, do not fall cake slag.
Description
Technical field
The present invention relates to food processing technology field, and in particular to be a kind of squeezing making side of high brittleness cookies
Method.
Background technology
Cookies is a kind of leisure food, is invented by Iranian, and original meaning is the thin biscuit of flat cake formula less, on
The eighties in century, cookies starts heat by American-European incoming China, and in 21 beginnings of the century on Hong Kong, Macao, TaiWan, China and other places
Tide, is constantly budded out into popularity therewith.
Most cookies mouthfeel is soft, crisp scattered in the market, and cake slag is easily fallen when eating.Therefore, how
Under conditions of ensuring that cookies local flavor and mouthfeel are constant, the brittleness of product is improved, is food processing row to meet consumer demand
One of study hotspot that research staff pursues in industry.
The content of the invention
It is an object of the invention to provide a kind of squeezing preparation method of high brittleness cookies, resulting cookies
Local flavor and mouthfeel are all good, product it is crisp it is tasty and refreshing, not stiff, do not fall cake slag.
In order to reach above-mentioned purpose, solution of the invention is：
A kind of squeezing preparation method of high brittleness cookies, comprises the following steps：
(1) syrup dedicated preparation：
1. weigh the superfine white sugar of 15 parts by weight, the water of 3 parts by weight to be mixed in dedicated pot and stir, using gas furnace
Igniting heating is boiled, until superfine white sugar dissolves completely, then sprays the pot side of the water scrub dedicated pot of 0.2 parts by weight, is made on pot side
Superfine white sugar dissolve；
2. and then big fire infusion is to 135~142 DEG C, moderate heat infusion is turned to 155~162 DEG C from fire after, from igniting to from fire
Time control in 30~35min, wherein boiling time is 10 minutes, and remaining time is the infusion time, and the infusion time is short, sand return
It hurry up, the infusion time is moderate, is difficult sand return；
3. by dedicated pot from stove, after 2~3min of natural cooling, on dedicated pot plus conical lid, from conical lid and dedicated pot
Edge between be slowly homogeneously added into the hot boiling water of 3.3 parts by weight in the gap left, while stir light and slowly, be made special
Use syrup；
4. progress water-bath cooling in bucket is poured into by syrup dedicated, during water-bath, the water level of cooling water should exceed syrup in bucket
Highly, in water-bath cooling procedure, stir 1~3 time, treat the temperature in bucket be cooled to 50 DEG C it is standby；
(2) flour, the shortening of 22 parts by weight, the palm oil of 15 parts by weight, 35 parts of the white sand of 100 parts by weight are weighed
Sugar, the whole milk powder of 10 parts by weight, the egg of 16 parts by weight, the salt of 0.7 parts by weight, the ammonium hydrogen carbonate of 0.5 parts by weight, 3 weights
It is described syrup dedicated that the water and 10 parts by weight steps (1) of amount part are obtained, and mixer stirring is poured into after being well mixed and is starched
Material, stands 10~20min；
(3) slurry after standing is poured into the hopper of single lead screw ex truding briquetting machine, extruding, the bottom of the hopper is provided with will
Slurry in the hopper is pressed and delivered to the pressurization transport mechanism of forming nozzle, described along the pressurization transmitting path of slurry
Transport mechanism of pressurizeing includes two feed rollers arranged in parallel and two intermeshing teeth being located at below feed roller
Wheel pump, the feed roller is driven by motor to be rotated, and the gear pump is driven by head drive device, and slurry is entered by hopper
The pressurization transport mechanism, by the pressurization transport mechanism interruption by slurry squeezing out quantitative to forming nozzle, then by that can revolve
The forming nozzle extrusion molding turned is cookies biscuit；
(4) the cookies biscuit after being molded is sent into oven by conveyer belt and toasted, and baking temperature is 160~225 DEG C,
Baking time is 4~6min, produces the high brittleness cookies.
After adopting the above technical scheme, by flour, shortening, palm oil, syrup dedicated, white granulated sugar, whole milk powder, chicken
The slurry that egg, salt, ammonium hydrogen carbonate, water mixing are formed after stirring evenly is relatively soft, with certain mobility, puts into after hopper,
Squeezed by single lead screw ex truding briquetting machine to the cookies biscuit for being molded the thickness being adapted to and shape is met, the thickness of cookies biscuit is by gear pump
Quantitatively obtain, the shape of cookies biscuit because the shape of forming nozzle is different with direction of rotation and it is different, last cookies biscuit passes through
The baking sizing of oven, just obtains the cookies with peculiar shape, peculiar taste and mouthfeel.
A kind of squeezing preparation method of high brittleness cookies of the present invention, using special syrup dedicated obtained cookie
Dry, simple production process is easy to operate, and resulting cookies unique flavor, mouthfeel is excellent, product it is crisp it is tasty and refreshing, do not do
Firmly, cake slag is not fallen.
Brief description of the drawings
Fig. 1 is the structural representation of the single lead screw ex truding briquetting machine used in the present invention.
In figure：
The forming nozzle 2 of hopper 1
The gear pump 4 of feed roller 3
Embodiment
In order to which technical scheme is explained further, the present invention is explained in detail below by specific embodiment
State.
Embodiment
1st, the making of cookies
A kind of squeezing preparation method of high brittleness cookies, comprises the following steps：
(1) syrup dedicated preparation：
1. weigh the superfine white sugar of 15 parts by weight, the water of 3 parts by weight to be mixed in dedicated pot and stir, using gas furnace
Igniting heating is boiled, until superfine white sugar dissolves completely, then sprays the pot side of the water scrub dedicated pot of 0.2 parts by weight, is made on pot side
Superfine white sugar dissolve；
2. and then big fire infusion is to 140 DEG C, moderate heat infusion is turned to 160 DEG C from fire after, from igniting to the time control from fire
In 35min, wherein boiling time is 10 minutes, and remaining time is the infusion time, and the infusion time is too short, and sand return is fast, the infusion time
It is moderate, it is difficult sand return；
3. by dedicated pot from stove, after natural cooling 2min, on dedicated pot plus conical lid, from the side of conical lid and dedicated pot
The hot boiling water of 3.3 parts by weight slowly is homogeneously added into the intermarginal gap left, while stir light and slowly, candy is made
Slurry；
4. progress water-bath cooling in bucket is poured into by syrup dedicated, during water-bath, the water level of cooling water should exceed syrup in bucket
Highly, in water-bath cooling procedure, agitation is no more than 3 times, is sure not repeatedly agitation, with preventing sand returning, is treated that the temperature in bucket is cooled to 50
It is DEG C standby；
(2) flour, the shortening of 22 parts by weight, the palm oil of 15 parts by weight, 35 parts of the white sand of 100 parts by weight are weighed
Sugar, the whole milk powder of 10 parts by weight, the egg of 16 parts by weight, the salt of 0.7 parts by weight, the ammonium hydrogen carbonate of 0.5 parts by weight, 3 weights
It is syrup dedicated that the water and 10 parts by weight steps (1) of amount part are obtained, and mixer stirring is poured into after being well mixed and obtains slurry, quiet
Put 10min；
(3) as shown in figure 1, the slurry after standing is poured into the hopper 1 of single lead screw ex truding briquetting machine, extruding, the bottom of hopper 1
Portion is provided with the pressurization transport mechanism that the slurry in hopper 1 is pressed and delivered to forming nozzle 2, along the pressurization transmission path of slurry
Footpath, pressurization transport mechanism includes two feed rollers 3 arranged in parallel and two intermeshings for being located at the lower section of feed roller 3
Gear pump 4, feed roller 3 is driven by motor to be rotated, and gear pump 4 driven by head drive device, and slurry is entered by hopper 1
Pressurize transport mechanism, by transport mechanism of pressurizeing discontinuously by slurry squeezing out quantitative to forming nozzle 2, then by it is rotatable into
The extrusion molding of type nozzle 2 is cookies biscuit；
(4) the cookies biscuit after being molded is sent into oven by conveyer belt and toasted, and baking temperature is 200 DEG C, baking
Time is 5min, produces the high brittleness cookies.
A kind of squeezing preparation method of high brittleness cookies of the present invention, what is prepared first is syrup dedicated in golden yellow, sugar
Slurry is sticky, and syrup dedicated placement after cooling occurs without sand return or a small amount of thin sand return occurs after 12 hours.This is special using special
With cookies made from syrup, easy to operate, the resulting cookies unique flavor of simple production process, mouthfeel is excellent,
Product it is crisp it is tasty and refreshing, not stiff, do not fall cake slag.
2nd, brittleness performance test
Instrument：TVT-300XP Texture instruments
Brittleness is tested：Respectively to high brittleness cookies made from the present embodiment with common cookies (without special
Syrup) texture (brittleness) test is carried out, as a result as shown in table 1.
The texture of table 1 high brittleness cookies and common cookies of the invention compares
From table 1, using the special syrup dedicated obtained cookies of the present invention, brittleness is higher.And it is observed that hair
It is existing, remain to keep higher brittleness in shelf life at 12 months, do not occur soft, scaling-off phenomenon.
Above-described embodiment and schema and non-limiting product form of the invention and style, any art it is common
Appropriate change or modification that technical staff is done to it, all should be regarded as not departing from the patent category of the present invention.
Claims (1)
1. a kind of squeezing preparation method of high brittleness cookies, it is characterised in that：Comprise the following steps：
(1) syrup dedicated preparation：
1. weigh the superfine white sugar of 15 parts by weight, the water of 3 parts by weight to be mixed in dedicated pot and stir, using combustion gas furnace igniting
Heating is boiled, until superfine white sugar dissolves completely, then sprays the pot side of the water scrub dedicated pot of 0.2 parts by weight, makes the spy on pot side
Level white sugar dissolves；
2. and then big fire infusion is to 135~142 DEG C, turn moderate heat infusion to 155~162 DEG C from fire after, from igniting to from fire when
Between control in 30~35min, wherein boiling time be 10 minutes, remaining time be the infusion time；
3. by dedicated pot from stove, after 2~3min of natural cooling, on dedicated pot plus conical lid, from the side of conical lid and dedicated pot
The hot boiling water of 3.3 parts by weight slowly is homogeneously added into the intermarginal gap left, while stir light and slowly, candy is made
Slurry；
4. progress water-bath cooling in bucket is poured into by syrup dedicated, during water-bath, the water level of cooling water should exceed the height of syrup in bucket,
In water-bath cooling procedure, stir 1~3 time, treat the temperature in bucket be cooled to 50 DEG C it is standby；
(2) flour of 100 parts by weight, the shortening of 22 parts by weight, the palm oil of 15 parts by weight, 35 parts of white granulated sugar, 10 are weighed
The whole milk powder of parts by weight, the egg of 16 parts by weight, the salt of 0.7 parts by weight, the ammonium hydrogen carbonate of 0.5 parts by weight, 3 parts by weight
It is described syrup dedicated that water and 10 parts by weight steps (1) are obtained, and mixer stirring is poured into after being well mixed and obtains slurry, is stood
10~20min；
(3) slurry after standing is poured into the hopper of single lead screw ex truding briquetting machine, extruding, the bottom of the hopper is provided with will be described
Slurry in hopper is pressed and delivered to the pressurization transport mechanism of forming nozzle, along the pressurization transmitting path of slurry, the pressurization
Transport mechanism includes two feed rollers arranged in parallel and two pitch wheel pumps being located at below feed roller,
The feed roller is driven by motor to be rotated, and the gear pump is driven by head drive device, and slurry enters described by hopper
Pressurization transport mechanism, by the pressurization transport mechanism interruption by slurry squeezing out quantitative to forming nozzle, then by rotatable
Forming nozzle extrusion molding is cookies biscuit；
(4) the cookies biscuit after being molded is sent into oven by conveyer belt and toasted, and baking temperature is 160~225 DEG C, baking
Time is 4~6min, produces the high brittleness cookies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710536061.3A CN107156215B (en) | 2017-07-04 | 2017-07-04 | A kind of squeezing production method of high brittleness cookies |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710536061.3A CN107156215B (en) | 2017-07-04 | 2017-07-04 | A kind of squeezing production method of high brittleness cookies |
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| Publication Number | Publication Date |
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| CN107156215A true CN107156215A (en) | 2017-09-15 |
| CN107156215B CN107156215B (en) | 2019-02-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477257A (en) * | 2018-05-31 | 2018-09-04 | 广州浩胜弘裕机械设备有限公司 | Cookies cake shares machine |
| CN108477256A (en) * | 2018-05-30 | 2018-09-04 | 广东机电职业技术学院 | A kind of pulp molding machine making cookie |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874824A (en) * | 2019-03-15 | 2019-06-14 | 佛山双康机械科技有限公司 | A kind of half cutting type cookie maker |
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|---|---|---|---|---|
| US3419052A (en) * | 1967-01-09 | 1968-12-31 | Food Equipment Dev Corp | Automatic dispensing apparatus |
| CN101313688A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Cookie biscuit and preparation method thereof |
| CN202311034U (en) * | 2011-07-28 | 2012-07-11 | 刘锐华 | Four-groove roller feeding structure for cookie machine |
| CN203340895U (en) * | 2012-12-22 | 2013-12-18 | 刘锐华 | Material extruding device of cookie machine |
| CN203353533U (en) * | 2013-07-12 | 2013-12-25 | 珠海市洪富食品机械制造有限公司 | Piston-type cookie machine |
| CN104381553A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Processing process of low-sugar candy |
-
2017
- 2017-07-04 CN CN201710536061.3A patent/CN107156215B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3419052A (en) * | 1967-01-09 | 1968-12-31 | Food Equipment Dev Corp | Automatic dispensing apparatus |
| CN101313688A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Cookie biscuit and preparation method thereof |
| CN202311034U (en) * | 2011-07-28 | 2012-07-11 | 刘锐华 | Four-groove roller feeding structure for cookie machine |
| CN203340895U (en) * | 2012-12-22 | 2013-12-18 | 刘锐华 | Material extruding device of cookie machine |
| CN203353533U (en) * | 2013-07-12 | 2013-12-25 | 珠海市洪富食品机械制造有限公司 | Piston-type cookie machine |
| CN104381553A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Processing process of low-sugar candy |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477256A (en) * | 2018-05-30 | 2018-09-04 | 广东机电职业技术学院 | A kind of pulp molding machine making cookie |
| CN108477257A (en) * | 2018-05-31 | 2018-09-04 | 广州浩胜弘裕机械设备有限公司 | Cookies cake shares machine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107156215B (en) | 2019-02-22 |
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