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Blackberry cookie preparation process

A preparation process, the technology of berry cookies, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of human body harm, accelerated fatty acid oxidation, short shelf life, etc., to improve antioxidant performance, The effect of preventing the growth of bacteria and preventing oxidative deterioration

Inactive Publication Date: 2019-09-20
ANHUI DINGKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lard has a good shortening effect, and the prepared biscuits are crispy and sweet, but lard is easy to oxidize, and the oxidized lard has a hala taste, which makes the taste of biscuits unacceptable and has a certain impact on human health, so lard is used Although the prepared cookies taste delicious, the shelf life is short, and because lard contains a lot of fat and cholesterol, long-term use is harmful to the human body, and conjugated linoleic acid can reduce fat deposition and promote lipolysis of fat cells. Accelerate the oxidation of fatty acids, and at the same time reduce the accumulation of cholesterol and prevent atherosclerosis, but because conjugated linoleic acid is insoluble in water, it is directly excreted without being fully absorbed by the small intestine in the human body, reducing the performance of conjugated linoleic acid effect, and because the cookies are rich in fat and cholesterol, eating them for a long time will easily cause the cholesterol content in the body to rise and cause obesity

Method used

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  • Blackberry cookie preparation process

Examples

Experimental program
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Effect test

Embodiment 1

[0015] The specific preparation method of the cholesterol-lowering additive is as follows: ①Add 1.3 g of mesoporous silica to 10 mL of zirconium sulfate solution with a mass concentration of 12%, stir and mix at room temperature for 25-30 min, then filter, wash and dry, and dry The final powder product was calcined at 260-270°C for 3 hours to obtain a silicon / zirconium catalyst; ② Add 10g of conjugated linoleic acid and 21.3g of hydroxyethyl cellulose to 100mL of dichloromethane at the same time, and add 0.1g of The silicon / zirconium catalyst is stirred and mixed evenly, then heated to 80-85° C. and refluxed for 6-7 hours, then filtered, and the filtrate is distilled under reduced pressure to obtain a cholesterol-lowering additive.

Embodiment 2

[0017] The concrete preparation process of bactericidal antioxidant is as follows:

[0018] Step 1: Add 10g of gallic acid and 80mL of thionyl chloride into a three-necked flask at the same time, then raise the temperature to 65-70°C and stir the reaction for 5-6h, then stop the reflux, and then heat the generated product to 90-95°C for evaporation. Decompose the unreacted thionyl chloride, and pass the gas generated by evaporation into the sodium hydroxide solution in the evaporation container, absorb it through the sodium hydroxide solution, and then add the product into ethanol for recrystallization to obtain galloyl chloride;

[0019] In the second step, 18.9g of galloyl chloride prepared in the first step and 70mL of water are added to the reaction vessel, stirred and dissolved, then acetic acid is added thereto to adjust the pH=3 of the solution, and 21.5g of sulfadiazine is added to the reaction vessel, and the temperature is raised Stir the reaction at 60-65°C for 4-5h...

Embodiment 3

[0021] A kind of preparation technology of blackberry cookie biscuit, concrete preparation process is as follows:

[0022] In the first step, 100 g of lard was melted at 80-85° C., and then 0.8 g of the bactericidal antioxidant prepared in Example 2 was added thereto, mixed and stirred for 3-5 minutes, and then naturally solidified to obtain pretreated lard;

[0023] In the second step, soften 31g of the pretreated lard in the first step at 50-55°C, then add 21g of sugar and 3g of blackberry juice to it, and beat for 2-3 minutes with an egg beater, so that the lard and sugar are fully Combined, the volume expands, then add 18g eggs, 6g milk and 0.92g cholesterol-lowering additive prepared in Example 1, and add 100g sieved flour to it, stir again to form biscuit dough, then pass the biscuit dough through The mold is pressed into shape, and then baked in the oven to obtain the blackberry cookie.

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Abstract

The invention discloses a blackberry cookie preparation process. The process includes: softening preprocessed lard, adding white sugar and blackberry juice, whipping with a whisk to enable complete combination of the lard and the white sugar, and after volume expanding, adding eggs, milk and a cholesterol lowering additive while adding screened flour; stirring to form cookie dough, subjecting the cookie dough to compression moulding through moulds, and baking in an oven to obtain blackberry cookies. By adding of the cholesterol lowering additive in a cookie preparation process, due to high water solubility of hydroxyethyl cellulose, the cholesterol lowering additive prepared from conjugated linoleic acid and hydroxyethyl cellulose by compounding can be well dispersed in the cookies, and owing to water solubility improvement, the additive can be well absorbed by human bodies.

Description

technical field [0001] The invention belongs to the field of biscuit preparation, and relates to a preparation process of blackberry cookies. Background technique [0002] Lard has a good shortening effect, and the prepared biscuits are crispy and sweet, but lard is easy to oxidize, and the oxidized lard has a hala taste, which makes the taste of biscuits unacceptable and has a certain impact on human health, so lard is used Although the prepared cookies taste delicious, the shelf life is short, and because lard contains a lot of fat and cholesterol, long-term use is harmful to the human body, and conjugated linoleic acid can reduce fat deposition and promote lipolysis of fat cells. Accelerate the oxidation of fatty acids, and at the same time reduce the accumulation of cholesterol and prevent atherosclerosis, but because conjugated linoleic acid is insoluble in water, it is directly excreted without being fully absorbed by the small intestine in the human body, reducing the...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/14A21D2/34A21D2/36A21D2/18A21D2/02
CPCA21D2/02A21D2/145A21D2/188A21D2/34A21D2/36A21D13/06
Inventor 栗苗栗兰杰王成雨尤洪超
Owner ANHUI DINGKANG FOOD
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