CN105325526A - Toughness biscuits with flower flavor - Google Patents
Toughness biscuits with flower flavor Download PDFInfo
- Publication number
- CN105325526A CN105325526A CN201510928454.XA CN201510928454A CN105325526A CN 105325526 A CN105325526 A CN 105325526A CN 201510928454 A CN201510928454 A CN 201510928454A CN 105325526 A CN105325526 A CN 105325526A
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- China
- Prior art keywords
- fragrance
- flower
- accounts
- tough biscuit
- overall component
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- 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
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- 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
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses toughness biscuits with a flower flavor. The toughness biscuits with the flower flavor is prepared by mixing low-gluten flour, butter, roses, blueberry jam, cream, honey, egg white and baking soda. The toughness biscuits with the flower flavor has the advantages of being rich is nutrition, quietly elegant in fragrance, hard and crispy in mouthfeel and the like.
Description
Technical field
The present invention relates to a kind of fragrance of a flower tough biscuit.
Background technology
The simplest product form of biscuit is the form merely with flour and water mixing, is found in the tumulus of about BC4000 ancient egypt.And really shaping biscuit, then will trace back to the Persian in seventh century of Christian era, sugar refining has just developed at that time, and is widely used because of biscuit.Up to about tenth century of Christian era, along with Moslem conquers Hispanic, biscuit has passed to Europe, and from then on spreads in each Christendom.To trecento in Christian era, biscuit has become the favorite dessert of all Europe people, the street of living from the kitchen of imperial family to the common people, all fills the air the fragrance of biscuit.Modern biscuit industry is the Britain debouching countries in the world by the naval technology because of prosperity during 19th century, in long-term navigation, bread is stored up grain, so invented very low bread---the biscuit of a kind of moisture deal because being not suitable as containing higher moisture content (35%-40%).
Summary of the invention
The invention provides one has nutritious, and fragrance is simple and elegant, the harder and fragrance of a flower tough biscuit of loose advantage of mouthfeel.
Technical scheme of the present invention is: a kind of fragrance of a flower tough biscuit, described fragrance of a flower tough biscuit comprises Self-raising flour, butter, rose, blueberry jam, cream, honey, egg and sodium bicarbonate mix, described Self-raising flour accounts for the 12%-15% of the overall component of fragrance of a flower tough biscuit, described butter accounts for the 9%-10% of the overall component of fragrance of a flower tough biscuit, described rose accounts for the 5%-6% of the overall component of fragrance of a flower tough biscuit, described blueberry jam accounts for the 11%-24% of the overall component of fragrance of a flower tough biscuit, described cream accounts for the 9%-10% of the overall component of fragrance of a flower tough biscuit, described honey accounts for the 19%-21% of the overall component of fragrance of a flower tough biscuit, described egg accounts for the 10%-14% of the overall component of fragrance of a flower tough biscuit, described sodium bicarbonate accounts for the 7%-8% of the overall component of fragrance of a flower tough biscuit.
In a preferred embodiment of the present invention, described butter comprises vitamin, mineral matter, aliphatic acid, candy lipid sphyngomyelin.
In a preferred embodiment of the present invention, described Self-raising flour accounts for 15% of the overall component of fragrance of a flower tough biscuit, described butter accounts for 10% of the overall component of fragrance of a flower tough biscuit, described rose accounts for 6% of the overall component of fragrance of a flower tough biscuit, described blueberry jam accounts for 21% of the overall component of fragrance of a flower tough biscuit, described cream accounts for 10% of the overall component of fragrance of a flower tough biscuit, described honey accounts for 19% of the overall component of fragrance of a flower tough biscuit, described egg accounts for 12% of the overall component of fragrance of a flower tough biscuit, and described sodium bicarbonate accounts for 7% of the overall component of fragrance of a flower tough biscuit.
A kind of fragrance of a flower tough biscuit of the present invention, have nutritious, fragrance is simple and elegant, the comparatively hard and advantages such as pine of mouthfeel.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Wherein, described fragrance of a flower tough biscuit comprises Self-raising flour, butter, rose, blueberry jam, cream, honey, egg and sodium bicarbonate mix, described Self-raising flour accounts for the 12%-15% of the overall component of fragrance of a flower tough biscuit, described butter accounts for the 9%-10% of the overall component of fragrance of a flower tough biscuit, described rose accounts for the 5%-6% of the overall component of fragrance of a flower tough biscuit, described blueberry jam accounts for the 11%-24% of the overall component of fragrance of a flower tough biscuit, described cream accounts for the 9%-10% of the overall component of fragrance of a flower tough biscuit, described honey accounts for the 19%-21% of the overall component of fragrance of a flower tough biscuit, described egg accounts for the 10%-14% of the overall component of fragrance of a flower tough biscuit, described sodium bicarbonate accounts for the 7%-8% of the overall component of fragrance of a flower tough biscuit.
Further illustrate, described butter comprises vitamin, mineral matter, aliphatic acid, candy lipid sphyngomyelin, described Self-raising flour accounts for 15% of the overall component of fragrance of a flower tough biscuit, described butter accounts for 10% of the overall component of fragrance of a flower tough biscuit, described rose accounts for 6% of the overall component of fragrance of a flower tough biscuit, described blueberry jam accounts for 21% of the overall component of fragrance of a flower tough biscuit, described cream accounts for 10% of the overall component of fragrance of a flower tough biscuit, described honey accounts for 19% of the overall component of fragrance of a flower tough biscuit, described egg accounts for 12% of the overall component of fragrance of a flower tough biscuit, described sodium bicarbonate accounts for 7% of the overall component of fragrance of a flower tough biscuit.
Further illustrating, containing 300 various chemical components in rose, as the alcohol of fragrance, aldehyde, aliphatic acid, phenol and containing the oil of essence and fat, to wake up stomach with soft liver in normal food rose goods, have a respite and invigorate blood circulation, beautifying face and moistering lotion, make us refreshing refreshing.The flower opened at the beginning of rose and root can be used as medicine, and regulate the flow of vital energy, invigorate blood circulation, Thyme Extract, cure mainly irregular menstruation, and traumatic injury, irritability are had a stomachache, the diseases such as newborn too fat to move pain.
Rose character is gentle, can chill out, balance endocrine, gas of enriching blood, U.S. face skin care, have the effect of conditioning to liver and stomach and can dispelling fatigue, improve physique, the fragrant taste of rose tea is quiet and tastefully laid out; can make us chilling out, relieving depression, can improve endocrinopathy, releasing is had a pain in the back; to dispelling fatigue and wound healing; moisten beauty treatment, improve looks, invigorate blood circulation; protection liver; with stomach nourishing the liver, dispelling fatigue, the function stimulated circulation.Chronic gastritis and hepatitis can be controlled.Soothing liver-qi stagnation, the effects such as fire and blood scattered silt fall in invigorating the spleen, can control crymodynia in abdomen, stomach is washed long-pending cold, direct motion vim and vigour, calm the nerves, defaecation, fall internal heat, adjustable regulating blood condition gas, to stimulate circulation, can be promoting blood circulation and removing blood stasis, can chill out, adjustment endocrine, the mm of the most applicable obesity because of endocrine disturbance, regulating the qi flowing in the channels blood, conditioning female pathology problem.The most important thing is its skin maintenance effect, Chang Yinke removes the blackspot on skin, and make the tender white nature of skin, anti-wrinkle is also helpful.Can improve physique, the fat-reducing of caused by hepatic stagnation qi stagnation can be drunk more, contributes to fat-reducing; There is the effect of chest enlarge menstruation regulating; Also can relax bowel.The good merchantable brand of beautifying face and moistering lotion weight reducing.Due to the fragrance of a flower that rose tea has one strong, treatment halitosis effect is also drunk very well for a long time can improving water flood.Effect of rose tea aid digestion, the fat that disappears in addition, thus can lose weight, and it is best to drink effect after meal.Because rose has astriction, should not too much drink if any constipation person.The invention provides a kind of fragrance of a flower tough biscuit, have nutritious, fragrance is simple and elegant, the comparatively hard and advantages such as pine of mouthfeel.
The specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; any those of ordinary skill in the art are in the technical scope disclosed by the present invention, and the change can expected without creative work or replacement, all should be encompassed within protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should limit with claims is as the criterion.
Claims (3)
1. a fragrance of a flower tough biscuit, it is characterized in that: described fragrance of a flower tough biscuit comprises Self-raising flour, butter, rose, blueberry jam, cream, honey, egg and sodium bicarbonate mix, described Self-raising flour accounts for the 12%-15% of the overall component of fragrance of a flower tough biscuit, described butter accounts for the 9%-10% of the overall component of fragrance of a flower tough biscuit, described rose accounts for the 5%-6% of the overall component of fragrance of a flower tough biscuit, described blueberry jam accounts for the 11%-24% of the overall component of fragrance of a flower tough biscuit, described cream accounts for the 9%-10% of the overall component of fragrance of a flower tough biscuit, described honey accounts for the 19%-21% of the overall component of fragrance of a flower tough biscuit, described egg accounts for the 10%-14% of the overall component of fragrance of a flower tough biscuit, described sodium bicarbonate accounts for the 7%-8% of the overall component of fragrance of a flower tough biscuit.
2. fragrance of a flower tough biscuit according to claim 1, is characterized in that: described butter comprises vitamin, mineral matter, aliphatic acid, candy lipid sphyngomyelin.
3. fragrance of a flower tough biscuit according to claim 1, it is characterized in that: described Self-raising flour accounts for 15% of the overall component of fragrance of a flower tough biscuit, described butter accounts for 10% of the overall component of fragrance of a flower tough biscuit, described rose accounts for 6% of the overall component of fragrance of a flower tough biscuit, described blueberry jam accounts for 21% of the overall component of fragrance of a flower tough biscuit, described cream accounts for 10% of the overall component of fragrance of a flower tough biscuit, described honey accounts for 19% of the overall component of fragrance of a flower tough biscuit, described egg accounts for 12% of the overall component of fragrance of a flower tough biscuit, described sodium bicarbonate accounts for 7% of the overall component of fragrance of a flower tough biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928454.XA CN105325526A (en) | 2015-12-15 | 2015-12-15 | Toughness biscuits with flower flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928454.XA CN105325526A (en) | 2015-12-15 | 2015-12-15 | Toughness biscuits with flower flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325526A true CN105325526A (en) | 2016-02-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510928454.XA Pending CN105325526A (en) | 2015-12-15 | 2015-12-15 | Toughness biscuits with flower flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN105325526A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006561A (en) * | 2017-06-22 | 2017-08-04 | 徐州大自然食品有限公司 | A kind of rose honey biscuit and preparation method thereof |
| CN109418355A (en) * | 2017-08-16 | 2019-03-05 | 海安科皓纺织有限公司 | A kind of biscuit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283797A (en) * | 2013-05-08 | 2013-09-11 | 武永福 | Flower-fragrant and tenacious biscuit |
-
2015
- 2015-12-15 CN CN201510928454.XA patent/CN105325526A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283797A (en) * | 2013-05-08 | 2013-09-11 | 武永福 | Flower-fragrant and tenacious biscuit |
Non-Patent Citations (1)
| Title |
|---|
| BAIKEAS1: ""蓝莓花香心型饼干"", 《百度百科》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006561A (en) * | 2017-06-22 | 2017-08-04 | 徐州大自然食品有限公司 | A kind of rose honey biscuit and preparation method thereof |
| CN109418355A (en) * | 2017-08-16 | 2019-03-05 | 海安科皓纺织有限公司 | A kind of biscuit |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160217 |
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| RJ01 | Rejection of invention patent application after publication |