Nutrient-enriched cookies and preparation method thereof

A technology for cookies and nutritional enhancement, which is applied in the fields of baking methods, baking, baked foods with modified ingredients, etc., and can solve the problems of fragile baked products

Active Publication Date: 2021-09-07
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, affected by the traditional cookie preparation process, the internal structure is too loose, resulting in brittle baked products

Method used

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  • Nutrient-enriched cookies and preparation method thereof
  • Nutrient-enriched cookies and preparation method thereof
  • Nutrient-enriched cookies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Screen the fresh laver moss, wash it with sterile water, cut the laver moss into sections, and control it to dry. Put it into a quick-freezing cabinet at -30°C for 30 minutes, then freeze-dry it, and after drying, carry out ultrafine grinding treatment on the laver moss to obtain a freeze-dried superfine powder of laver moss with an average particle size of 17 μm. According to the ratio of material to liquid: 1g: 40mL Add 0.1mol / L citric acid-sodium citrate buffer at a pH value of 6.0, stir well, add the compound enzyme preparation, and then add it to the fully automatic hydrolysis reactor to adjust the pH value of the system to 6.0, at a temperature of 50°C After 3.5 hours of enzymolysis, the temperature was raised to inactivate the enzyme, and the enzymolysis solution was spray-dried to obtain the enzymatic hydrolyzate of laver moss;

[0032] (2) Add 20 parts of pumpkin seed oil and 2.4 parts of seaweed moss enzymatic hydrolyzate and stir evenly, seal with plastic...

Embodiment 2

[0037] Same as Example 1, except that the added amount of laver moss enzymatic hydrolyzate is 1.8 parts, and the added amount of pumpkin seed oil is 15 parts.

Embodiment 3

[0039] Same as Example 1, except that the added amount of laver moss enzymatic hydrolyzate is 1.2 parts, and the added amount of pumpkin seed oil is 10 parts.

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PUM

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Abstract

The invention provides nutrition-enriched cookies and a preparation method thereof, and relates to the technical field of food processing. The nutrition-enriched cookies are prepared from purple brassica campestris zymolyte, low-gluten flour, corn starch, pumpkin seed oil, salt, butter, powdered sugar and cooked egg yolk as raw materials through the process steps of dough blending, refrigerator refrigeration, cookie forming, baking, cooling and the like. The purple brassica campestris zymolyte and the pumpkin seed oil are added into the cookies, so that the color and luster of the cookies and the toughness of finished products are improved, and the cookies have excellent antioxidant activity; and meanwhile, the baking temperature and AGEs generation in the processing process are effectively reduced, and the nutrition and texture comprehensive quality of the cookies is remarkably improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritionally enhanced cookie and a preparation method thereof. Background technique [0002] Laver moss is a specialty product in Wuhan. It contains a large amount of antioxidant substances such as anthocyanins, vitamin C, and metal elements such as selenium, as well as a large amount of high-quality dietary fiber. It not only has good free radical scavenging ability, but also can prevent chronic diseases. . Pumpkin seed oil is rich in unsaturated fatty acids such as linolenic acid and linoleic acid, as well as vitamin A, vitamin E, phytosterols and other components. It has the potential of anti-oxidation and regulating blood lipids. It is currently recognized by the world as having the most medicinal and edible value vegetable oil. [0003] Cookies are a high-sugar, high-fat food with high content of saturated fatty acids and cholesterol, which discourages people at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/16A21D13/06A21D8/06
CPCA21D2/36A21D2/16A21D13/06A21D8/06Y02A40/90
Inventor 王学东任秋燕胡先勤陈挚丁贝贝杜静谢倩然宋劲松
Owner WUHAN POLYTECHNIC UNIVERSITY
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