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Chocolate cookies and preparation method thereof

A technology for cookies and chocolate, applied in the field of chocolate cookies and the preparation thereof, can solve the problems of affecting cookies, reducing specific surface area, hardening of taste, etc. Effect

Inactive Publication Date: 2017-03-15
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, since most of the moisture-proof additives increase the dense structure of biscuits and reduce the specific surface area of ​​the interior in contact with the air, so as to achieve the purpose of isolating moisture, the use of such moisture-proof additives often affects the taste of cookies and makes them hard. Therefore, more and more people use the method of wrapping the moisture-proof layer on the outside of the cookies to achieve the purpose of moisture-proofing the cookies.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A chocolate cookie biscuit, which is prepared by wrapping powder and chocolate slurry layers on the outside of the cookie biscuit, and then polishing with a polishing liquid;

[0040] Wherein the cookie is prepared from the following raw materials in parts by weight: 15 parts of low-gluten wheat flour, 95 parts of medium-gluten wheat flour, 12 parts of high-gluten wheat flour, 12 parts of rice flour, 36 parts of white sugar, 29 parts of palm oil, and 8 parts of cocoa powder 5 parts of fructose syrup, 1.5 parts of edible salt, 0.3 parts of soybean lecithin, 0.15 parts of Span 65, 0.8 parts of caramel color, 0.2 parts of vanillin, 16 parts of water;

[0041] The powder is prepared from the following raw materials in parts by weight: 427.6 parts of white granulated sugar, 180 parts of malt extract, 9.8 parts of cocoa powder, and 110.8 parts of maltodextrin;

[0042] The chocolate slurry is prepared from the following raw materials in parts by weight: 61 parts of palm oil, ...

Embodiment 2

[0053] A chocolate cookie biscuit, which is prepared by wrapping powder and chocolate slurry layers on the outside of the cookie biscuit, and then polishing with a polishing liquid;

[0054] Wherein the cookie is prepared from the following raw materials in parts by weight: 10 parts of low-gluten wheat flour, 90 parts of medium-gluten wheat flour, 10 parts of high-gluten wheat flour, 10 parts of rice flour, 33 parts of white sugar, 26 parts of palm oil, 7 parts of cocoa powder 4 parts of fructose syrup, 1.4 parts of edible salt, 0.25 parts of soybean lecithin, 0.14 parts of Span 65, 0.6 parts of caramel color, 0.18 parts of vanillin, 14 parts of water;

[0055] The powder is prepared from the following raw materials in parts by weight: 420.6 parts of white granulated sugar, 170 parts of malt extract, 9.5 parts of cocoa powder, and 105.8 parts of maltodextrin;

[0056] The chocolate slurry is prepared from the following raw materials in parts by weight: 58 parts of palm oil, 8....

Embodiment 3

[0067] A chocolate cookie biscuit, which is prepared by wrapping powder and chocolate slurry layers on the outside of the cookie biscuit, and then polishing with a polishing liquid;

[0068] Wherein the cookie is prepared from the following raw materials in parts by weight: 20 parts of low-gluten wheat flour, 100 parts of medium-gluten wheat flour, 15 parts of high-gluten wheat flour, 15 parts of rice flour, 39 parts of white sugar, 30 parts of palm oil, 9 parts of cocoa powder 6 parts of fructose syrup, 1.6 parts of edible salt, 0.35 parts of soybean lecithin, 0.16 parts of Span 65, 1.0 part of caramel color, 0.22 parts of vanillin, 18 parts of water;

[0069] The powder is prepared from the following raw materials in parts by weight: 434.6 parts of white granulated sugar, 190 parts of malt extract, 10.0 parts of cocoa powder, and 115.8 parts of maltodextrin;

[0070] The chocolate slurry is prepared from the following raw materials in parts by weight: 64 parts of palm oil, 8...

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PUM

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Abstract

The invention relates to the technical field of food processing, and particularly discloses chocolate cookies and a preparation method thereof. The chocolate cookies are mainly prepared by sequentially coating powder materials and chocolate paste layers on the outer layers of cookies, wherein the cookies are mainly prepared from low gluten wheat flour, medium gluten wheat flour, high gluten wheat flour, rice meal, white granulated sugar, palm oil, cocoa powder, high fructose corn syrup, edible salt, soybean lecithin, span 65, caramel color and vanillin; the powder material is mainly prepared from white granulated sugar, malt extract, cocoa powder and maltodextrin; chocolate paste is mainly prepared from vegetable oil, white granulated sugar, cocoa powder, soybean lecithin, span 65, beta-cyclodextrin, hydroxypropyl-modified starch, oxidized starch and pullulan. The chocolate paste layers on the outer layers of the cookies is bright in color, smooth, free of cracks and delicate in taste; the cookies as the inner layers are crisp, and the chocolate paste layers on the outer layer are excellent in humidity resistance and can keep the cookies as the inner layers crispy for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chocolate chip cookie and a preparation method thereof. Background technique [0002] Cookies usually have a loose and porous structure, so as to maintain their crispy and sweet taste, and are increasingly loved by people. However, it is precisely because of their loose and porous structure that they can easily absorb water and become damp in a humid environment. Crispy texture. In view of this, in order to improve the moisture-proof performance of cookies, two methods are usually adopted, one is to add moisture-proof additives to the raw materials for preparing cookies; the other is to wrap an edible layer on the outside of cookies. A moisture-proof layer, so as to prevent the internal cookies from absorbing water and becoming damp. [0003] However, since most of the moisture-proof additives increase the dense structure of biscuits and reduce the specific surface ar...

Claims

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Application Information

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IPC IPC(8): A23G1/54A23G1/40A23G1/32
CPCA23G1/54A23G1/32A23G1/40
Inventor 张旭东董亚王炎炎王凤霞
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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