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Mocha-flavored milk-bursting soft cookies and processing method of mocha-flavored milk-bursting soft cookies

A processing method and soft cookie technology are applied in the field of mocha flavor popping soft cookie processing, can solve the problems of popping soft cookie products and the like, and achieve the promotion of human digestion, rich taste, and high utilization rate of digestion and absorption Effect

Pending Publication Date: 2020-12-01
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no popping soft cookie product made of coffee as raw material in the market

Method used

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  • Mocha-flavored milk-bursting soft cookies and processing method of mocha-flavored milk-bursting soft cookies
  • Mocha-flavored milk-bursting soft cookies and processing method of mocha-flavored milk-bursting soft cookies
  • Mocha-flavored milk-bursting soft cookies and processing method of mocha-flavored milk-bursting soft cookies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of soft biscuit with mocha flavor bursting paste, the raw materials used are calculated on the basis of 10kg, and the composition and content of the raw materials are as follows:

[0046] Biscuit base:

[0047]

[0048] Coffee Jelly:

[0049]

[0050] Filling:

[0051]

[0052] The balance is clean water.

[0053] The above-mentioned Mocha-flavored popping soft cookies are prepared by a method comprising the following steps:

[0054] (1), the preparation of biscuits:

[0055] ① Pretreatment of biscuit raw materials

[0056] Butter is softened at room temperature; whole wheat flour, buckwheat starch, milk powder, and white sugar are passed through an 80-mesh sieve for later use;

[0057] ②, prepare the mixture

[0058]First melt 2.2kg of white sugar, 1.7kg of animal butter, and 0.08kg of compound improver, mix and stir until fully blended to ensure that the mixture is evenly emulsified;

[0059] ③, pre-mixed dry powder

[0060] 3.07kg of whole whe...

Embodiment 2

[0091] A kind of soft biscuit with mocha flavor bursting paste, the raw materials used are calculated on the basis of 10kg, and the composition and content of the raw materials are as follows:

[0092] Biscuit base:

[0093]

[0094] Coffee Jelly:

[0095]

[0096]

[0097] Filling:

[0098]

[0099] The balance is clean water.

[0100] The above-mentioned Mocha-flavored popping soft cookies are prepared by a method comprising the following steps:

[0101] (1), the preparation of biscuits:

[0102] ① Pretreatment of biscuit raw materials

[0103] Butter is softened at room temperature; whole wheat flour, buckwheat starch, milk powder, and white sugar are passed through an 80-mesh sieve for later use;

[0104] ②, prepare the mixture

[0105] First melt 2kg of white sugar, 1.5kg of animal butter, and 0.05kg of compound improver, mix and stir until fully blended to ensure that the mixture is evenly emulsified;

[0106] ③, pre-mixed dry powder

[0107] 3.95kg o...

Embodiment 3

[0138] A kind of soft biscuit with mocha flavor bursting paste, the raw materials used are calculated on the basis of 10kg, and the composition and content of the raw materials are as follows:

[0139] Biscuit base:

[0140]

[0141] Coffee Jelly:

[0142]

[0143] Filling:

[0144]

[0145] The balance is clean water.

[0146] The above-mentioned Mocha-flavored popping soft cookies are prepared by a method comprising the following steps:

[0147] (1), the preparation of biscuits:

[0148]① Pretreatment of biscuit raw materials

[0149] Butter is softened at room temperature; whole wheat flour, buckwheat starch, milk powder, and white sugar are passed through an 80-mesh sieve for later use;

[0150] ②, prepare the mixture

[0151] First melt 2.5kg of white sugar, 2.0kg of animal butter, and 0.1kg of compound improver, mix and stir until fully blended to ensure that the mixture is evenly emulsified;

[0152] ③, pre-mixed dry powder

[0153] 2kg of whole wheat f...

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PUM

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Abstract

The invention discloses mocha-flavor milk-bursting soft cookies and a processing method thereof. The mocha-flavored milk-bursting soft cookie comprise biscuit bases, coffee jelly and coffee stuffings,wherein the biscuit bases comprise whole wheat flour, buckwheat starch, milk powder, butter, white granulated sugar and a compound modifier, the coffee jelly comprises instant coffee powder, purifiedwater, compound colloid and citric acid, and the coffee stuffing comprises purified water, a compound sweetening agent, modified starch, dark chocolate, citric acid and compound colloid. The preparation method comprises the steps of biscuit preparation, coffee jelly preparation, stuffing preparation, finished product combination and the like. The obtained mocha-flavored milk-bursting soft cookiesare crisp in outer layer texture, rich in coffee mellowness, silky, fragrant and sweet in chocolate sauce, rich in taste and unique in flavor.

Description

technical field [0001] The invention relates to a method for processing mocha-flavored popping soft cookies, which belongs to the technical field of food processing and manufacturing. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes, and are deeply loved by people. In recent years, the consumption of biscuits in my country has shown a continuous growth trend. The potential of the biscuit market in my country is very large, and the varieties of biscuits are developing towards leisure and functionalization. As a new type of taste, popping soft cookies perfectly combine the crispness of biscuits with rich sandwich flavors. The product is novel and caters to the trend of coexistence of deliciousness and innovation in the process of food preparation today. [0003] The domestic coffee market is in a stage of rapid development, and domestic consumers have a high overall preference for coffee, which will in...

Claims

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Application Information

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IPC IPC(8): A21D13/24A21D2/18A21D2/36A21D13/02A21D13/06
CPCA21D13/24A21D13/02A21D13/06A21D2/36A21D2/186A21D2/18A21D2/181
Inventor 周一鸣郁思缘
Owner SHANGHAI INST OF TECH
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