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Technology for fermenting creamy butter cookies

A technology for fermented milk and oil koji, which is applied in the field of fermented milk fat butter cookies, can solve the problems of bad taste, hard taste, dry taste, etc., and achieves the effect of scientific raw material formula, improved taste and crispness, and good taste.

Pending Publication Date: 2021-09-10
恩喜村深圳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cookies are mainly made of flour, mixed with butter, water, etc., and baked. However, the cookies on the market usually have a shelf life of one year, and food additives, such as leavening agents, need to be added. The taste is dry and hard to eat. , bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A fermented creamy butter cookie process, comprising the following raw materials in parts by weight: 120 parts of flour, 8 parts of eggs, 40 parts of pure milk, 55 parts of creamy butter, 35 parts of white sugar, 8 parts of baking powder, 12 parts of low-gluten flour, 20 parts of walnut kernels, 15 parts of edible salt, 45 parts of shortening and appropriate amount of water;

[0032] In the present embodiment, the fermented milk fat butter cookie process specifically includes the following steps:

[0033] S1: Weigh each raw material according to the above parts by weight;

[0034] S2: Mix sugar and water at a ratio of 5:1 to prepare cookie syrup, set aside;

[0035] S3: Roast the walnut kernels to make walnut powder and set aside;

[0036] S4: Mix the shortening, cookie syrup, and baking powder together to fully beat, then add the flour and stir well;

[0037] S5: Take pure milk, milk fat butter, edible salt and eggs and put them into step S4 for stirring, and the st...

Embodiment 2

[0051] A fermented creamy butter cookie process, comprising the following raw materials in parts by weight: 150 parts of flour, 10 parts of eggs, 35 parts of pure milk, 55 parts of butterfat butter, 40 parts of white sugar, 10 parts of baking powder, 15 parts of low-gluten flour, 25 parts of walnut kernels, 20 parts of edible salt, 50 parts of shortening and appropriate amount of water;

[0052] In the present embodiment, the fermented milk fat butter cookie process specifically includes the following steps:

[0053] S1: Weigh each raw material according to the above parts by weight;

[0054] S2: Mix sugar and water at a ratio of 5:1 to prepare cookie syrup, set aside;

[0055] S3: Roast the walnut kernels to make walnut powder and set aside;

[0056] S4: Mix the shortening, cookie syrup, and baking powder together to fully beat, then add the flour and stir well;

[0057] S5: Take pure milk, milk fat butter, edible salt and eggs and put them into step S4 for stirring, and the...

Embodiment 3

[0071] A fermented creamy butter cookie process, comprising the following raw materials in parts by weight: 110 parts of flour, 8 parts of eggs, 30 parts of pure milk, 50 parts of creamy butter, 30 parts of white sugar, 7 parts of baking powder, 12 parts of low-gluten flour, 15 parts of walnut kernels, 12 parts of edible salt, 42 parts of shortening and appropriate amount of water;

[0072] In the present embodiment, the fermented milk fat butter cookie process specifically includes the following steps:

[0073] S1: Weigh each raw material according to the above parts by weight;

[0074] S2: Mix sugar and water at a ratio of 5:1 to prepare cookie syrup, set aside;

[0075] S3: Roast the walnut kernels to make walnut powder and set aside;

[0076] S4: Mix the shortening, cookie syrup, and baking powder together to fully beat, then add the flour and stir well;

[0077] S5: Take pure milk, milk fat butter, edible salt and eggs and put them into step S4 for stirring, and the st...

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PUM

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Abstract

The invention discloses a technology for fermenting creamy butter cookies. The technology comprises the following raw materials in parts by weight: 100-150 parts of flour, 5-10 parts of eggs, 30-40 parts of pure milk, 50-60 parts of creamy butter, 30-40 parts of white sugar, 5-10 parts of baking powder, 10-20 parts of weak strength flour,15-25 parts of walnut kernels, 10-20 parts of edible salt, 40-50 parts of shortening and a proper amount of water. The technology disclosed by the invention has a scientific and reasonable raw material formula, a unique flavor and high economic benefits, social benefits and popularization value and is exquisite in making. The prepared cookies are closer to health, is free from food swelling agents, has a better taste and is pure in a milk lactic acid flavor. The characteristics of fermented creamy butter are utilized, the fermented butter is fully wipped according to the specific gravity, the fermented butter is fluffy through inflation, food additives do not need to be added, the prepared fermented creamy butter cookies contains rich nutrients, meanwhile, the taste and crispness of the fermented cookies are improved, and the fermented cookies are delicious and tasty.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a process for fermented milk fat butter cookies. Background technique [0002] In recent years, with the continuous improvement of people's living standards and the acceleration of the pace of life and work, people's psychology of food demand has undergone obvious changes. It is valued and loved by consumers. Cookies are a kind of snack food, invented by the Iranians, originally meaning small and flat cake-like biscuits. In the 1980s, cookies were introduced to China from Europe and the United States, and set off a boom in various places in the early 21st century. Then it became popular. Cookies are mainly made of flour, mixed with butter, water, etc., and baked. However, the cookies on the market usually have a shelf life of one year, and food additives, such as leavening agents, need to be added. The taste is dry and hard to eat. , Bad taste. Contents of the invent...

Claims

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Application Information

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IPC IPC(8): A21D2/16A21D2/18A21D13/80
CPCA21D2/16A21D2/181A21D13/80
Inventor 陈玮翼
Owner 恩喜村深圳食品有限公司
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