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Black truffle polysaccharide pulp-popping cookie and making method thereof

A cookie and polysaccharide technology, which is applied in baking, baked goods, food science, etc., can solve problems such as filling cookies that have not yet been seen, and achieve the effects of enriching nutritional value, enhancing immunity, and improving texture properties.

Pending Publication Date: 2021-04-23
广州市锦华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the industrially produced cookies use cookie machines to produce squeezed and wire-cut cookies. Although the appearance changes a lot, there are no filled or bursting cookies.
Moreover, there are few desserts related to black truffles on the market at present.

Method used

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  • Black truffle polysaccharide pulp-popping cookie and making method thereof
  • Black truffle polysaccharide pulp-popping cookie and making method thereof
  • Black truffle polysaccharide pulp-popping cookie and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for making black truffle polysaccharide bursting pulp cookies, comprising the following steps:

[0026] (1) Extraction of polysaccharides from black truffles: take fully dried black truffles, slice, crush, add water at a ratio of 1:40, shake and extract at 80°C for 2-3h, centrifuge at 5000r / min for 10min, take the supernatant, repeat the above operation 3 times Afterwards, the supernatants were combined, concentrated by rotary evaporation at 60°C, and freeze-dried to obtain black truffle polysaccharide.

[0027] (2) Making of cake embryo

[0028] a) Ingredients: Prepare the following raw materials in parts by mass: 160 parts of low-gluten flour, 40 parts of butter, 20 parts of butter, 20 parts of soft white sugar, 8 parts of whole egg liquid, 3 parts of milk powder, 1 part of salt, baking soda 1 serving.

[0029] b) Ingredients mixing: take butter, soften at room temperature or in an insulated water bath, add soft white sugar and salt to beat, then add the wh...

Embodiment 2

[0043] A black truffle polysaccharide bursting pulp cookie, the cake embryo is made of the following raw materials in parts by weight:

[0044] 170 parts of low-gluten flour, 50 parts of butter, 30 parts of cream, 30 parts of soft white sugar, 12 parts of whole egg liquid, 5 parts of milk powder, 2 parts of table salt, and 2 parts of baking soda;

[0045] The pie filling is made from the following raw materials in parts by weight:

[0046] 50 parts of milk chocolate, 50 parts of black truffle polysaccharide, 15 parts of dark chocolate, 15 parts of light cream, and 2 parts of butter.

[0047] The cookie ball production method is the same as in Example 1, and the baking conditions are as follows:

[0048] Preheat the oven in advance, place the cookie balls equidistantly on the baking tray, sprinkle a little sea salt on the surface, and bake for 15 minutes at 190°C on the upper heat and 170°C on the lower heat.

Embodiment 3

[0050] A black truffle polysaccharide bursting pulp cookie, the cake embryo is made of the following raw materials in parts by weight:

[0051] 180 parts of low-gluten flour, 60 parts of butter, 40 parts of cream, 40 parts of soft white sugar, 15 parts of whole egg liquid, 6 parts of milk powder, 4 parts of table salt, and 4 parts of baking soda;

[0052] The pie filling is made from the following raw materials in parts by weight:

[0053] 60 parts of milk chocolate, 60 parts of black truffle polysaccharide, 20 parts of dark chocolate, 20 parts of light cream, and 4 parts of butter.

[0054] The cookie ball production method is the same as in Example 1, and the baking conditions are as follows:

[0055] Preheat the oven in advance, place the cookie balls equidistantly on the baking tray, sprinkle a little sea salt on the surface, and bake for 12 minutes at 200°C on the upper heat and 180°C on the lower heat.

[0056] Table 1 embodiment and comparative example exploding pulp ...

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Abstract

The invention discloses a black truffle polysaccharide pulp-popping cookie and a making method thereof. A cake filling of the cookie is made from 40-60 parts of milk chocolate, 40-60 parts of black truffle polysaccharide, 10-20 parts of black chocolate, 10-20 parts of unsalted butter and 1-4 parts of butter. The black truffle polysaccharide is extracted by the following steps: taking fully dried black truffle, performing slicing, performing crushing, adding water, performing oscillation extraction at 70-90 DEG C for 2-3 hours, performing centrifuging, taking the supernatant, repeating the operations for several times, combining supernatant, performing rotary evaporation concentration, and performing freeze drying to obtain the black truffle polysaccharide. The black truffle polysaccharide chocolate is used as the stuffing to be wrapped in cookie bases to make the cookie, the black truffle polysaccharide has the effects of enhancing immunity, resisting aging, resisting fatigue and the like, the texture characteristics of chocolate burst pulp stuffing can be improved, unique flavor and rich nutritional value are provided, and the black truffle polysaccharide chocolate cookie is a healthy food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to baked food containing fillings, in particular to a black truffle polysaccharide bursting pulp cookie and a preparation method thereof. Background technique [0002] Black truffles, also known as truffles, truffles, pig arch mushrooms, and sycamores, belong to the genus Truffles of the Ascomycota family Truffles. They are rare and precious edible mushrooms that live in symbiosis with trees. It is rich in truffle polysaccharides, proteins and peptides, amino acids (including 7 essential amino acids), vitamins, unsaturated fatty acids, essential trace elements, sphingolipids, sterols, adenosine, androsterone and other nutrients, and has extremely high nutrition health value. Among them, androsterone can help yang and regulate endocrine; sphingolipids have obvious activities in preventing senile dementia, atherosclerosis and anti-tumor cytotoxicity; polysaccharides, polypeptid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38A21D13/31A21D13/062
CPCA21D13/38A21D13/31A21D13/062
Inventor 张芬
Owner 广州市锦华食品有限公司
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