CN111264595A - Germinated tartary buckwheat chocolate sandwich cookie and making method thereof - Google Patents
Germinated tartary buckwheat chocolate sandwich cookie and making method thereof Download PDFInfo
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- CN111264595A CN111264595A CN201811479389.7A CN201811479389A CN111264595A CN 111264595 A CN111264595 A CN 111264595A CN 201811479389 A CN201811479389 A CN 201811479389A CN 111264595 A CN111264595 A CN 111264595A
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Classifications
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D2/34—Animal material
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a sprouted tartary buckwheat chocolate sandwich cookie and a manufacturing method thereof, wherein the sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, and is characterized in that the sandwich filling comprises the following components in parts by weight: 40-80 parts of chocolate sauce, 20-50 parts of germinated tartary buckwheat powder and 10-30 parts of walnut powder; the cookie biscuit comprises the following components in parts by weight: 80-120 parts of germinated tartary buckwheat powder, 80-120 parts of low-gluten flour, 70-110 parts of maltitol, 50-80 parts of King butter, 50-80 parts of Nanqiao cream, 5-15 parts of custard powder, 5-15 parts of milk powder, 10-50 parts of eggs, 0.5-3.5 parts of salt and 20-50 parts of water. The invention aims to overcome the defects in the prior art and provide the sprouted tartary buckwheat chocolate sandwich cookie which is reasonable in proportion, can effectively retain effective ingredients in materials, and is good in taste and high in nutritive value.
Description
Technical Field
The invention relates to a germinated tartary buckwheat chocolate sandwich cookie, and further relates to a method for manufacturing the germinated tartary buckwheat chocolate sandwich cookie, belonging to the field of food processing.
Background
The five cereals and the tartary buckwheat are king. The tartary buckwheat is originally produced in China, the area of Yunbaichuan is the origin of the tartary buckwheat, Yunnan Zhaotong is one of the original production areas of tartary buckwheat, belongs to coarse cereals, belongs to medicinal plants of Polygonaceae such as polygonum multiflorum and rhubarb, and is a food and medicine dual-purpose grain crop. The tartary buckwheat is rich in bioflavonoids, vitamins, crude protein, trace elements, mineral substances and other nutrients necessary for human bodies, is a potential source of high-quality protein, the inherent flavone is an important element for balancing three highs (blood sugar, blood fat and blood pressure), and the starch of the tartary buckwheat is amylopectin, so that the tartary buckwheat has unique effects of delaying senescence, regulating intestines and stomach, diminishing inflammation, losing weight and the like. The tartary buckwheat adopted by the patent is a tartary buckwheat I bred by biotechnology and germplasm resource research institute of agricultural academy of sciences in Yunnan province, and the tartary buckwheat I has 13.38% of crude protein, 64.68% of crude starch, 3.00% of crude fat and 2.529% of flavone, and belongs to a variety with high protein and high flavone content.
The tartary buckwheat contains anti-nutritional factors such as protease inhibitor, rutin degrading enzyme and the like, so that the digestibility of protein and starch is low, and the flavonoid compound is rapidly decomposed in the processing process. Modern researches find that proper germination treatment can improve the digestibility of protein and starch, reduce the particle size of the starch, improve the crystallinity, reduce the glycemic index, reduce or eliminate the content of toxic, harmful or anti-nutritional substances, improve the mouthfeel and improve the nutritional value.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the sprouted tartary buckwheat chocolate sandwich cookie which is reasonable in proportion, can effectively retain effective ingredients in materials, and is good in taste and high in nutritive value.
In order to achieve the purpose, the invention adopts the following scheme:
the sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, and is characterized in that the sandwich filling comprises the following components in parts by weight:
40-80 parts of chocolate sauce, 20-50 parts of germinated tartary buckwheat powder and 10-30 parts of walnut powder; the cookie biscuit comprises the following components in parts by weight:
80-120 parts of germinated tartary buckwheat powder, 80-120 parts of low-gluten flour, 70-110 parts of maltitol, 50-80 parts of King butter, 50-80 parts of Nanqiao cream, 5-15 parts of custard powder, 5-15 parts of milk powder, 10-50 parts of eggs, 0.5-3.5 parts of salt and 20-50 parts of water.
The sprouted tartary buckwheat chocolate sandwich cookie is characterized in that the sandwich filling comprises the following components in parts by weight:
50-70 parts of chocolate sauce, 30-40 parts of germinated tartary buckwheat powder and 15-25 parts of walnut powder; the cookie biscuit comprises the following components in parts by weight:
90-110 parts of germinated tartary buckwheat powder, 90-100 parts of low-gluten flour, 80-100 parts of maltitol, 60-70 parts of King butter, 60-70 parts of Nanqiao cream, 8-12 parts of custard powder, 8-10 parts of milk powder, 20-40 parts of eggs, 1-2 parts of salt and 30-40 parts of water.
The sprouted tartary buckwheat chocolate sandwich cookie is characterized in that the sandwich filling comprises the following components in parts by weight:
60 parts of chocolate sauce, 35 parts of germinated tartary buckwheat powder and 20 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
100 parts of germinated tartary buckwheat powder, 100 parts of low-gluten flour, 90 parts of maltitol, 65 parts of Jindi butter, 65 parts of Nanqiao cream, 10 parts of custard powder, 10 parts of milk powder, 30 parts of eggs, 2 parts of salt and 35 parts of water.
The germinated tartary buckwheat chocolate sandwich cookie is characterized in that the germinated tartary buckwheat powder is a first germinated tartary buckwheat powder.
A preparation method of a germinated tartary buckwheat chocolate filled cookie is characterized by comprising the following steps:
A. preparation of cookies:
mixing King butter and Nanqiao cream uniformly, adding maltitol, stirring uniformly, adding germinated tartary buckwheat powder, low-gluten powder, custard powder, milk powder, eggs, salt and water, stirring until no obvious particles exist, adding into a cookie machine for molding, and then placing into an oven for baking, wherein the temperature of the oven at 200-;
B. preparing the sandwich stuffing:
uniformly mixing chocolate sauce, germinated tartary buckwheat powder and walnut powder to obtain sandwich stuffing;
C. molding:
and (4) placing the cooled cookies and the sandwich stuffing into sandwich biscuit equipment for molding.
The preparation method of the germinated tartary buckwheat chocolate sandwich cookie is characterized in that the germinated tartary buckwheat powder is prepared by the following processes:
a1, sterilization:
selecting fresh tartary buckwheat seeds, cleaning, soaking in a sodium hypochlorite solution for 5-15min, draining, and repeatedly washing with clear water until no chlorine smell exists for later use;
a2, soaking:
soaking the sterilized tartary buckwheat seeds in clear water for 20-28 h;
a3, germination:
after soaking, fishing out the tartary buckwheat seeds, draining off water, placing the tartary buckwheat seeds on wet filter paper for germination until more than 70% of the seeds germinate and the buds grow to 1-3 mm, and finishing germination;
a4, stir-frying and drying:
putting the whole germinated tartary buckwheat seed into an automatic multi-head stirring frying pan for dry frying until the seed has tartary buckwheat fragrance, and transferring the seed into a continuous dryer for drying;
a5, crushing:
removing shell with automatic huller, pulverizing at low temperature with ultramicro pulverizer, and sieving with 150 mesh sieve to obtain germinated radix Et rhizoma Fagopyri Tatarici powder.
The preparation method of the germinated tartary buckwheat chocolate sandwich cookie is characterized in that the mass concentration of the sodium hypochlorite solution in the step a1 is 1-2%.
The preparation method of the germinated tartary buckwheat chocolate sandwich cookie is characterized in that the temperature of the soaking environment in the step a2 is controlled to be 25-35 ℃, and an ultraviolet lamp is used for irradiating for 10-20min every 10-14h during the soaking period.
The preparation method of the germinated tartary buckwheat chocolate sandwich cookie is characterized in that the room temperature is controlled at 30-40 ℃ in the germination period in the step a3, and the germinated tartary buckwheat chocolate sandwich cookie is protected from light and is irradiated by an ultraviolet lamp for 5-15min every 12 h.
The preparation method of the sprouted tartary buckwheat chocolate sandwich cookie is characterized in that the frying pan in the step a4 is at the temperature of 120-.
In summary, compared with the prior art, the invention has the beneficial effects that:
according to the method, the buckwheat powder is pretreated by adopting a germination process, so that the content of active ingredients such as flavone, gamma-aminobutyric acid and the like in the buckwheat is increased, and an ultraviolet intermittent irradiation process is added during germination, so that the increase of the content of the active ingredients in the germination process of the buckwheat can be increased, and a sterilization effect can be achieved; after the germination is finished, the tartary buckwheat is stopped from continuously germinating by adopting a dry-frying process, rutin degrading enzyme is passivated, and active ingredients are reserved. The invention also mixes chocolate with sprouted tartary buckwheat powder, improves the rough taste of the sprouted tartary buckwheat powder by utilizing the lubricated taste of the chocolate sauce, and can inhibit the recovery of tartary buckwheat. This patent toasts the temperature low, the time quantum, and has reduced the toasting of sandwich filling material, and the at utmost has remain the nutrient composition of bitter buckwheat powder that sprouts.
Detailed Description
The invention is further described below with reference to specific embodiments:
example 1
The sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, wherein the sandwich filling comprises the following components in parts by weight:
40 parts of chocolate sauce, 20 parts of germinated tartary buckwheat powder and 10 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
80 parts of germinated tartary buckwheat powder, 80 parts of low-gluten flour, 70 parts of maltitol, 50 parts of Jindi butter, 50 parts of Nanqiao cream, 5 parts of custard powder, 5 parts of milk powder, 10 parts of eggs, 0.5 part of salt and 20 parts of water.
Example 2
The sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, wherein the sandwich filling comprises the following components in parts by weight:
80 parts of chocolate sauce, 50 parts of germinated tartary buckwheat powder and 30 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
120 parts of germinated tartary buckwheat powder, 120 parts of low-gluten flour, 110 parts of maltitol, 80 parts of Jindi butter, 80 parts of Nanqiao cream, 15 parts of custard powder, 15 parts of milk powder, 50 parts of eggs, 3.5 parts of salt and 50 parts of water.
Example 3
The sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, wherein the sandwich filling comprises the following components in parts by weight:
50 parts of chocolate sauce, 30 parts of germinated tartary buckwheat powder and 15 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
90 parts of germinated tartary buckwheat powder, 90 parts of low-gluten flour, 80 parts of maltitol, 60 parts of Jindi butter, 60 parts of Nanqiao cream, 8 parts of custard powder, 8 parts of milk powder, 20 parts of eggs, 1 part of salt and 30 parts of water.
Example 4
The sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, wherein the sandwich filling comprises the following components in parts by weight:
70 parts of chocolate sauce, 40 parts of germinated tartary buckwheat powder and 25 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
110 parts of germinated tartary buckwheat powder, 100 parts of low-gluten flour, 100 parts of maltitol, 70 parts of Jindi butter, 70 parts of Nanqiao cream, 12 parts of custard powder, 10 parts of milk powder, 40 parts of eggs, 2 parts of salt and 40 parts of water.
Example 5
The sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, wherein the sandwich filling comprises the following components in parts by weight:
60 parts of chocolate sauce, 35 parts of germinated tartary buckwheat powder and 20 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
100 parts of germinated tartary buckwheat powder, 100 parts of low-gluten flour, 90 parts of maltitol, 65 parts of Jindi butter, 65 parts of Nanqiao cream, 10 parts of custard powder, 10 parts of milk powder, 30 parts of eggs, 2 parts of salt and 35 parts of water.
Example 6
The sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, wherein the sandwich filling comprises the following components in parts by weight:
80 parts of chocolate sauce, 50 parts of sprouted tartary buckwheat powder I and 30 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
120 parts of germinated tartary buckwheat powder, 120 parts of low-gluten flour, 110 parts of maltitol, 80 parts of Jindi butter, 80 parts of Nanqiao cream, 5 parts of custard powder, 5 parts of milk powder, 50 parts of eggs, 0.5 part of salt and 50 parts of water.
The sprouted tartary buckwheat chocolate filled cookies in examples 1-6 of the present invention can be prepared by any one of the methods in examples 7-9.
Example 7
A preparation method of a germinated tartary buckwheat chocolate filled cookie comprises the following steps:
A. preparation of cookies:
mixing King butter and Nanqiao butter uniformly, adding maltitol, stirring uniformly, adding germinated tartary buckwheat powder, low-gluten flour, custard powder, milk powder, eggs, salt and water, stirring until no obvious particles exist, adding into a cookie machine for molding, and baking in an oven at 200 ℃ and 100 ℃ for 1 min;
the germinated tartary buckwheat powder is prepared by the following method:
a1, sterilization:
selecting fresh tartary buckwheat seeds, cleaning, soaking for 5min in a sodium hypochlorite solution, draining, and repeatedly washing with clear water until no chlorine smell exists for later use; wherein the mass concentration of the sodium hypochlorite solution is 1 percent.
a2, soaking:
soaking the sterilized tartary buckwheat seeds in clear water for 20 hours; the temperature of the soaking environment is controlled at 25 deg.C, and the ultraviolet lamp is used for 10min every 10h during soaking.
a3, germination:
after soaking, fishing out the tartary buckwheat seeds, draining off water, placing the tartary buckwheat seeds on wet filter paper for germination until more than 70% of the seeds germinate and the buds are 1mm long, and finishing germination; during germination, the room temperature is controlled at 30 deg.C, and the solution is protected from light, and irradiated with ultraviolet lamp for 5min every 12 h.
a4, stir-frying and drying:
putting the whole germinated tartary buckwheat seed into an automatic multi-head stirring frying pan for dry frying until the seed has tartary buckwheat fragrance, and transferring the seed into a continuous dryer for drying; wherein the frying pan temperature is 120 deg.C, the frying time is 10min, the drying temperature is 50 deg.C, and the drying time is 3 h.
a5, crushing:
removing shell with automatic huller, pulverizing at low temperature with ultramicro pulverizer, and sieving with 150 mesh sieve to obtain germinated radix Et rhizoma Fagopyri Tatarici powder.
B. Preparing the sandwich stuffing:
uniformly mixing chocolate sauce, germinated tartary buckwheat powder and walnut powder to obtain sandwich stuffing;
C. molding:
and (4) placing the cooled cookies and the sandwich stuffing into sandwich biscuit equipment for molding.
Example 8
A preparation method of a germinated tartary buckwheat chocolate filled cookie comprises the following steps:
A. preparation of cookies:
mixing King butter and Nanqiao butter uniformly, adding maltitol, stirring uniformly, adding germinated tartary buckwheat powder, low-gluten flour, custard powder, milk powder, eggs, salt and water, stirring until no obvious particles exist, adding into a cookie machine for molding, and baking in an oven at an upper fire temperature of 240 ℃, a lower fire temperature of 140 ℃ and a baking time of 200 min;
the germinated tartary buckwheat powder is prepared by the following method:
a1, sterilization:
selecting fresh tartary buckwheat seeds, cleaning, soaking for 15min by using a sodium hypochlorite solution, draining, and repeatedly washing by using clear water until no chlorine smell exists for later use; the mass concentration of the sodium hypochlorite solution is 2 percent
a2, soaking:
soaking the sterilized tartary buckwheat seeds in clear water for 28 hours; the temperature of the soaking environment is controlled at 35 deg.C, and the ultraviolet lamp is used for 20min every 14h during soaking.
a3, germination:
after soaking, fishing out the tartary buckwheat seeds, draining off water, placing the tartary buckwheat seeds on wet filter paper for germination until more than 70% of the seeds germinate and the buds are 3mm long, and finishing germination; during germination, the room temperature is controlled at 40 deg.C, and the material is protected from light, and irradiated with ultraviolet lamp every 12 hr for 15 min.
a4, stir-frying and drying:
putting the whole germinated tartary buckwheat seed into an automatic multi-head stirring frying pan for dry frying until the seed has tartary buckwheat fragrance, and transferring the seed into a continuous dryer for drying; wherein the temperature of the frying pan is 180 ℃, the frying time is 20min, the drying temperature is 70 ℃, and the drying time is 5 h.
a5, crushing:
removing shell with automatic huller, pulverizing at low temperature with ultramicro pulverizer, and sieving with 150 mesh sieve to obtain germinated radix Et rhizoma Fagopyri Tatarici powder.
B. Preparing the sandwich stuffing:
uniformly mixing chocolate sauce, germinated tartary buckwheat powder and walnut powder to obtain sandwich stuffing;
C. molding:
and (4) placing the cooled cookies and the sandwich stuffing into sandwich biscuit equipment for molding.
Example 9
A preparation method of a germinated tartary buckwheat chocolate filled cookie comprises the following steps:
A. preparation of cookies:
mixing King butter and Nanqiao butter uniformly, adding maltitol, stirring uniformly, adding germinated tartary buckwheat powder, low-gluten powder, custard powder, milk powder, eggs, salt and water, stirring until no obvious particles exist, adding into a cookie machine for molding, and baking in an oven at the upper fire temperature of 220 ℃, the lower fire temperature of 120 ℃ and the baking time of 100 min;
the germinated tartary buckwheat powder is prepared by the following method:
a1, sterilization:
selecting fresh tartary buckwheat seeds, cleaning, soaking for 10min by using a sodium hypochlorite solution, draining, and repeatedly washing by using clear water until no chlorine smell exists for later use; the mass concentration of the sodium hypochlorite solution is 1.5 percent
a2, soaking:
soaking the sterilized tartary buckwheat seeds in clear water for 24 hours; the temperature of the soaking environment is controlled at 30 deg.C, and the ultraviolet lamp is used for 15min every 12h during soaking.
a3, germination:
after soaking, fishing out the tartary buckwheat seeds, draining off water, placing the tartary buckwheat seeds on wet filter paper for germination until more than 70% of the seeds germinate and the buds grow to 2mm, and finishing germination; the room temperature is controlled at 35 deg.C during germination, and the solution is protected from light, and irradiated with ultraviolet lamp every 12 hr for 10 min.
a4, stir-frying and drying:
putting the whole germinated tartary buckwheat seed into an automatic multi-head stirring frying pan for dry frying until the seed has tartary buckwheat fragrance, and transferring the seed into a continuous dryer for drying; wherein the temperature of the frying pan is 150 ℃, the frying time is 15min, the drying temperature is 60 ℃, and the drying time is 4 h.
a5, crushing:
removing shell with automatic huller, pulverizing at low temperature with ultramicro pulverizer, and sieving with 150 mesh sieve to obtain germinated radix Et rhizoma Fagopyri Tatarici powder.
B. Preparing the sandwich stuffing:
uniformly mixing chocolate sauce, germinated tartary buckwheat powder and walnut powder to obtain sandwich stuffing;
C. molding:
and (4) placing the cooled cookies and the sandwich stuffing into sandwich biscuit equipment for molding. The instruments and equipment used in examples 7 to 9 of the present invention:
600L gas multi-head stirring wok, JXZ series superfine grinding equipment, DW3-1.2-8B belt type dryer and HQ-225 type sandwich biscuit equipment
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The sprouted tartary buckwheat chocolate sandwich cookie comprises cookie biscuits and sandwich filling arranged among the cookie biscuits, and is characterized in that the sandwich filling comprises the following components in parts by weight:
40-80 parts of chocolate sauce, 20-50 parts of germinated tartary buckwheat powder and 10-30 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
80-120 parts of germinated tartary buckwheat powder, 80-120 parts of low-gluten flour, 70-110 parts of maltitol, 50-80 parts of King butter, 50-80 parts of Nanqiao cream, 5-15 parts of custard powder, 5-15 parts of milk powder, 10-50 parts of eggs, 0.5-3.5 parts of salt and 20-50 parts of water.
2. The germinated tartary buckwheat chocolate sandwich cookie according to claim 1, wherein the sandwich filling comprises the following components in parts by weight:
50-70 parts of chocolate sauce, 30-40 parts of germinated tartary buckwheat powder and 15-25 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
90-110 parts of germinated tartary buckwheat powder, 90-100 parts of low-gluten flour, 80-100 parts of maltitol, 60-70 parts of King butter, 60-70 parts of Nanqiao cream, 8-12 parts of custard powder, 8-10 parts of milk powder, 20-40 parts of eggs, 1-2 parts of salt and 30-40 parts of water.
3. The germinated tartary buckwheat chocolate sandwich cookie according to claim 1, wherein the sandwich filling comprises the following components in parts by weight:
60 parts of chocolate sauce, 35 parts of germinated tartary buckwheat powder and 20 parts of walnut powder;
the cookie biscuit comprises the following components in parts by weight:
100 parts of germinated tartary buckwheat powder, 100 parts of low-gluten flour, 90 parts of maltitol, 65 parts of Jindi butter, 65 parts of Nanqiao cream, 10 parts of custard powder, 10 parts of milk powder, 30 parts of eggs, 2 parts of salt and 35 parts of water.
4. The germinated tartary buckwheat chocolate sandwich cookie according to any one of claims 1 to 3, wherein the germinated tartary buckwheat powder is a first germinated tartary buckwheat powder of cloud tartary buckwheat.
5. A preparation method of a germinated tartary buckwheat chocolate filled cookie is characterized by comprising the following steps:
A. preparation of cookies:
mixing King butter and Nanqiao cream uniformly, adding maltitol, stirring uniformly, adding germinated tartary buckwheat powder, low-gluten powder, custard powder, milk powder, eggs, salt and water, stirring until no obvious particles exist, adding into a cookie machine for molding, and then placing into an oven for baking, wherein the temperature of the oven at 200-;
B. preparing the sandwich stuffing:
uniformly mixing chocolate sauce, germinated tartary buckwheat powder and walnut powder to obtain sandwich stuffing;
C. molding:
and (4) placing the cooled cookies and the sandwich stuffing into sandwich biscuit equipment for molding.
6. The preparation method of the germinated tartary buckwheat chocolate filled cookie according to claim 5, wherein the germinated tartary buckwheat powder is prepared by the following process:
a1, sterilization:
selecting fresh tartary buckwheat seeds, cleaning, soaking in a sodium hypochlorite solution for 5-15min, draining, and repeatedly washing with clear water until no chlorine smell exists for later use;
a2, soaking:
soaking the sterilized tartary buckwheat seeds in clear water for 20-28 h;
a3, germination:
after soaking, fishing out the tartary buckwheat seeds, draining off water, placing the tartary buckwheat seeds on wet filter paper for germination until more than 70% of the seeds germinate and the buds grow to 1-3 mm, and finishing germination;
a4, stir-frying and drying:
putting the whole germinated tartary buckwheat seed into an automatic multi-head stirring frying pan for dry frying until the seed has tartary buckwheat fragrance, and transferring the seed into a continuous dryer for drying;
a5, crushing:
removing shell with automatic huller, pulverizing at low temperature with ultramicro pulverizer, and sieving with 150 mesh sieve to obtain germinated radix Et rhizoma Fagopyri Tatarici powder.
7. The method for preparing the germinated tartary buckwheat chocolate filled cookie according to claim 6, wherein the mass concentration of the sodium hypochlorite solution in the step a1 is 1-2%.
8. The method for preparing the sprouted tartary buckwheat chocolate filled cookie according to claim 6, wherein the soaking environment temperature in the step a2 is controlled to be 25-35 ℃, and an ultraviolet lamp is used for irradiating for 10-20min every 10-14h during the soaking period.
9. The method for preparing the germinated tartary buckwheat chocolate filled cookie according to claim 6, wherein the room temperature is controlled at 30-40 ℃ in the germination period in step a3, and the germinated tartary buckwheat chocolate filled cookie is protected from light and is irradiated by an ultraviolet lamp for 5-15min every 12 h.
10. The preparation method of the germinated tartary buckwheat chocolate sandwich cookie as claimed in claim 6, wherein the frying pan temperature in the step a4 is 120-180 ℃, the frying time is 10-20min, the drying temperature is 50-70 ℃, and the drying time is 3-5 h.
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| CN112167293A (en) * | 2020-11-23 | 2021-01-05 | 山东理工大学 | Buckwheat sprout powder cookie and preparation method thereof |
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