CN104782724A - 一种草莓味糯米饼干 - Google Patents
一种草莓味糯米饼干 Download PDFInfo
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- CN104782724A CN104782724A CN201510248594.2A CN201510248594A CN104782724A CN 104782724 A CN104782724 A CN 104782724A CN 201510248594 A CN201510248594 A CN 201510248594A CN 104782724 A CN104782724 A CN 104782724A
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 21
- 235000009566 rice Nutrition 0.000 title claims abstract description 21
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 15
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 15
- 244000307700 Fragaria vesca Species 0.000 title description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 241000426256 Cyanotis Species 0.000 claims abstract description 8
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 8
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
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- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 8
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 8
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 8
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 8
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 8
- 240000006677 Vicia faba Species 0.000 claims abstract description 8
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 8
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 8
- 210000000576 arachnoid Anatomy 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 8
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 8
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 8
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 235000020638 mussel Nutrition 0.000 claims abstract description 8
- 239000004006 olive oil Substances 0.000 claims abstract description 8
- 235000008390 olive oil Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013948 strawberry juice Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000013505 freshwater Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000010716 Vigna mungo Nutrition 0.000 abstract description 2
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- 230000002159 abnormal effect Effects 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 240000001417 Vigna umbellata Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种草莓味糯米饼干，其组成原料的重量份：糯米粉105-115、大豆面粉70-80、番茄提取物2-3、沙棘粉8-10、精盐8-10、食用醋15-20、黄芪15-20、珍珠露水草2-4、杏鲍菇11-13、河蚌肉粉18-20、麦芽糊精4-6、侧柏叶2-4、蒲公英6-7、草莓汁13-15、蚕豆粉6-8、螃蟹骨2-4、决明子5-7、低聚半乳糖8-10、橄榄油16-18和蒸馏水适量；本发明的饼干以糯米和大豆面粉为原料，其中含有大量蛋白质、脂肪、糖类、维生素和多种微量元素等，营养丰富，为温补强壮食品，而且具有补中益气，健脾养胃，止虚汗之功效，配方以草莓为口味，很好的避免饼干中中草药的药味及改善饼干的风味，适合婴儿及青少年食用。
Description
技术领域
本发明涉及一种草莓味糯米饼干，属于食品加工技术领域。
背景技术
目前市场上出售的饼干种类繁多，通常人们爱选择饼干作为零食，除了它滋味好之外还能补充人体需要的能量，不过不要小看饼干的热量，有些种类内藏的脂肪含量可是高得惊人；就是如此不知不觉中囤积了肥肉，肥胖会引起众多疾病，不易于身体健康。
发明内容
本发明的目的在于提供一种草莓味糯米饼干。
本发明采用如下技术方案：
草莓味糯米饼干，其组成原料的重量份：糯米粉105-115、大豆面粉70-80、番茄提取物2-3、沙棘粉8-10、精盐8-10、食用醋15-20、黄芪15-20、珍珠露水草2-4、杏鲍菇11-13、河蚌肉粉18-20、麦芽糊精4-6、侧柏叶2-4、蒲公英6-7、草莓汁13-15、蚕豆粉6-8、螃蟹骨2-4、决明子5-7、低聚半乳糖8-10、橄榄油16-18和蒸馏水适量。
草莓味糯米饼干，其组成原料的重量份：糯米粉110、大豆面粉75、番茄提取物2.5、沙棘粉9、精盐9、食用醋18、黄芪18、珍珠露水草3、杏鲍菇12、河蚌肉粉19、麦芽糊精5、侧柏叶3、蒲公英6.5、草莓汁14、蚕豆粉7、螃蟹骨3、决明子6、低聚半乳糖9、橄榄油17和蒸馏水适量。
本发明的有益效果：
本发明的饼干以糯米和大豆面粉为原料，其中含有大量蛋白质、脂肪、糖类、维生素和多种微量元素等，营养丰富，为温补强壮食品，而且具有补中益气，健脾养胃，止虚汗之功效，配方以草莓为口味，很好的避免饼干中中草药的药味及改善饼干的风味，适合婴儿及青少年食用。
具体实施方式
实施例1：草莓味糯米饼干，其组成原料的重量份：糯米粉105、大豆面粉70、番茄提取物2、沙棘粉8、精盐8、食用醋15、黄芪15、珍珠露水草2、杏鲍菇11、河蚌肉粉18、麦芽糊精4、侧柏叶2、蒲公英6、草莓汁13、蚕豆粉6、螃蟹骨2、决明子5、低聚半乳糖8、橄榄油16和蒸馏水适量。
实施例2：草莓味糯米饼干，其组成原料的重量份（g）：糯米粉110、大豆面粉75、番茄提取物2.5、沙棘粉9、精盐9、食用醋18、黄芪18、珍珠露水草3、杏鲍菇12、河蚌肉粉19、麦芽糊精5、侧柏叶3、蒲公英6.5、草莓汁14、蚕豆粉7、螃蟹骨3、决明子6、低聚半乳糖9、橄榄油17和蒸馏水适量。
实施例3：草莓味糯米饼干，其组成原料的重量份：糯米粉115、大豆面粉80、番茄提取物3、沙棘粉10、精盐10、食用醋20、黄芪20、珍珠露水草4、杏鲍菇13、河蚌肉粉20、麦芽糊精6、侧柏叶4、蒲公英7、草莓汁15、蚕豆粉8、螃蟹骨4、决明子7、低聚半乳糖10、橄榄油18和蒸馏水适量。
Claims (2)
1.一种草莓味糯米饼干，其特征在于其组成原料的重量份：糯米粉105-115、大豆面粉70-80、番茄提取物2-3、沙棘粉8-10、精盐8-10、食用醋15-20、黄芪15-20、珍珠露水草2-4、杏鲍菇11-13、河蚌肉粉18-20、麦芽糊精4-6、侧柏叶2-4、蒲公英6-7、草莓汁13-15、蚕豆粉6-8、螃蟹骨2-4、决明子5-7、低聚半乳糖8-10、橄榄油16-18和蒸馏水适量。
2.根据权利要求1所述的草莓味糯米饼干，其特征在于其组成原料的重量份：糯米粉110、大豆面粉75、番茄提取物2.5、沙棘粉9、精盐9、食用醋18、黄芪18、珍珠露水草3、杏鲍菇12、河蚌肉粉19、麦芽糊精5、侧柏叶3、蒲公英6.5、草莓汁14、蚕豆粉7、螃蟹骨3、决明子6、低聚半乳糖9、橄榄油17和蒸馏水适量。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318999A (zh) * | 2017-07-06 | 2017-11-07 | 合肥先智商贸有限责任公司 | 一种水果豆制品小吃及其加工方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689040A (zh) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | 一种莲藕糯米饼干 |
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- 2015-05-17 CN CN201510248594.2A patent/CN104782724A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689040A (zh) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | 一种莲藕糯米饼干 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318999A (zh) * | 2017-07-06 | 2017-11-07 | 合肥先智商贸有限责任公司 | 一种水果豆制品小吃及其加工方法 |
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