CN108244195A - A kind of mango cream biscuit is done and preparation method thereof - Google Patents
A kind of mango cream biscuit is done and preparation method thereof Download PDFInfo
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- CN108244195A CN108244195A CN201810367316.2A CN201810367316A CN108244195A CN 108244195 A CN108244195 A CN 108244195A CN 201810367316 A CN201810367316 A CN 201810367316A CN 108244195 A CN108244195 A CN 108244195A
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- biscuit
- mango
- powder
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/36—Filled wafers
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of mango cream biscuits to do, and includes the raw material of following parts by weight：150 180 parts of wheat flour, 10 20 parts of red bean powder, 10 20 parts of sweet potato powder, 10 15 parts of egg, 58 parts of salt, 0.5 1 parts of American Ginseng, 0.5 1 parts of Radix Astragali, 13 parts of the fleece-flower root, 24 parts of PORIA ALBA, 13 parts of radix polygonati officinalis, 13 parts of Chinese yam, 24 parts of matrimony vine, 35 parts of the fruit of glossy privet, 6 10 parts of milk powder, 35 parts of mango juice, 0.1 0.3 parts of blueberry juice, 0.1 0.2 parts of walnut oil, 0.3 0.4 parts of maltodextrin.The biscuit mouthfeel is aromatic, full of nutrition, by adding in the raw materials such as American Ginseng, Radix Astragali, the fleece-flower root, PORIA ALBA, Chinese yam, matrimony vine, the fruit of glossy privet, red bean powder, mango juice, blueberry juice, make it rich in multivitamin and with health-care efficacies such as enriching yin of enriching blood, beautifying face and moistering lotion, resistance buildings.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of mango cream biscuit is done and preparation method thereof.
Background technology
Biscuit is one of upper main bakery at present, due to its long shelf-life, storage and transportation it is convenient, be to lie fallow or fill at present
One of hungry Main Foods.There are many biscuit brand currently on the market, and because formula is different, the mouthfeel for leading to production is also different, and people
The mouthfeel of biscuit is required it is different.As the improvement of people's living standards, not only pursuing the mouthfeel of biscuit, while biscuit is sought
The requirement for supporting value is also higher and higher.
Invention content
It is an object of the invention to：The mango cream biscuit that a kind of mouthfeel is aromatic, full of nutrition is provided to do and preparation method thereof.
To achieve these goals, the present invention provides following technical solution：
A kind of mango cream biscuit is done, and includes the raw material of following parts by weight：
150-180 parts of wheat flour, 10-20 parts of red bean powder, 10-20 parts of sweet potato powder, 10-15 parts of egg, 5-8 parts of salt, west
0.5-1 parts of American ginseng, 0.5-1 parts of Radix Astragali, 1-3 parts of the fleece-flower root, 2-4 parts of PORIA ALBA, 1-3 parts of radix polygonati officinalis, 1-3 parts of Chinese yam, matrimony vine 2-4
Part, 3-5 parts of the fruit of glossy privet, 6-10 parts of milk powder, 3-5 parts of mango juice, 0.1-0.3 parts of blueberry juice, 0.1-0.2 parts of walnut oil, malt paste
It is 0.3-0.4 parts smart.
Preferably, a kind of mango cream biscuit is done, and includes the raw material of following parts by weight：
160 parts of wheat flour, 15 parts of red bean powder, 16 parts of sweet potato powder, 12 parts of egg, 6 parts of salt, 0.7 part of American Ginseng, Radix Astragali
0.8 part, 2 parts of the fleece-flower root, 3 parts of PORIA ALBA, 2 parts of radix polygonati officinalis, 2 parts of Chinese yam, 3 parts of matrimony vine, 4 parts of the fruit of glossy privet, 8 parts of milk powder, mango juice 4
Part, 0.2 part of blueberry juice, 0.15 part of walnut oil, 0.35 part of maltodextrin.
The preparation method that a kind of mango cream biscuit is done, is as follows：
(1) American Ginseng, Radix Astragali, the fleece-flower root, PORIA ALBA, radix polygonati officinalis, Chinese yam, matrimony vine, the fruit of glossy privet are broken into 80-120 mesh, then
The distilled water of 4-6 times of medicinal powder weight is added in, 50-80min is carried in 85-95 DEG C of water, filters, it is spare to obtain filtrate；
(2) wheat flour, red bean powder, sweet potato powder, egg, salt are mixed, adds in filtrate made from step (1) and appropriate
Water after being kneaded into dough, pours into mold and biscuit is made；Biscuit monolithic is obtained after being put into baking oven baking；
(3) milk powder, mango juice, blueberry juice, walnut oil, maltodextrin are stirred evenly up to sandwich material；
(4) by biscuit monolithic bottom surface upward, fixation is laid flat, and is uniformly coated with one layer of sandwich material, is taken another biscuit monolithic compound
On the above-mentioned biscuit monolithic for having coated sandwich material, slightly firmly squeeze, two pieces of biscuit monolithics is made to be bonded together, are subsequently placed in 9-
Cooling 2-3 hours is carried out under 11 DEG C of cold wind, sandwich of layers is hardened and is done up to mango cream biscuit.
The beneficial effects of the present invention are：The biscuit mouthfeel is aromatic, full of nutrition, by adding in American Ginseng, Radix Astragali, He Shou
The raw materials such as crow, PORIA ALBA, Chinese yam, matrimony vine, the fruit of glossy privet, red bean powder, mango juice, blueberry juice make it be rich in multivitamin and tool
It enriches blood enriching yin, beautifying face and moistering lotion, the health-care efficacies such as resistance building.
Specific embodiment
Embodiment 1
A kind of mango cream biscuit is done, and includes the raw material of following parts by weight：
150 parts of wheat flour, 10 parts of red bean powder, 10 parts of sweet potato powder, 10 parts of egg, 5 parts of salt, 0.5 part of American Ginseng, Radix Astragali
0.5 part, 1 part of the fleece-flower root, 2 parts of PORIA ALBA, 1 part of radix polygonati officinalis, 1 part of Chinese yam, 2 parts of matrimony vine, 3 parts of the fruit of glossy privet, 6 parts of milk powder, mango juice 3
Part, 0.1 part of blueberry juice, 0.1 part of walnut oil, 0.3 part of maltodextrin.
The preparation method that above-mentioned mango cream biscuit is done, is as follows：
(1) American Ginseng, Radix Astragali, the fleece-flower root, PORIA ALBA, radix polygonati officinalis, Chinese yam, matrimony vine, the fruit of glossy privet are broken into 80-120 mesh, then
The distilled water of 4-6 times of medicinal powder weight is added in, 50-80min is carried in 85-95 DEG C of water, filters, it is spare to obtain filtrate；
(2) wheat flour, red bean powder, sweet potato powder, egg, salt are mixed, adds in filtrate made from step (1) and appropriate
Water after being kneaded into dough, pours into mold and biscuit is made；Biscuit monolithic is obtained after being put into baking oven baking；
(3) milk powder, mango juice, blueberry juice, walnut oil, maltodextrin are stirred evenly up to sandwich material；
(4) by biscuit monolithic bottom surface upward, fixation is laid flat, and is uniformly coated with one layer of sandwich material, is taken another biscuit monolithic compound
On the above-mentioned biscuit monolithic for having coated sandwich material, slightly firmly squeeze, two pieces of biscuit monolithics is made to be bonded together, are subsequently placed in 9-
Cooling 2-3 hours is carried out under 11 DEG C of cold wind, sandwich of layers is hardened and is done up to mango cream biscuit.
Embodiment 2
A kind of mango cream biscuit is done, and includes the raw material of following parts by weight：
160 parts of wheat flour, 15 parts of red bean powder, 16 parts of sweet potato powder, 12 parts of egg, 6 parts of salt, 0.7 part of American Ginseng, Radix Astragali
0.8 part, 2 parts of the fleece-flower root, 3 parts of PORIA ALBA, 2 parts of radix polygonati officinalis, 2 parts of Chinese yam, 3 parts of matrimony vine, 4 parts of the fruit of glossy privet, 8 parts of milk powder, mango juice 4
Part, 0.2 part of blueberry juice, 0.15 part of walnut oil, 0.35 part of maltodextrin.
The preparation method that above-mentioned mango cream biscuit is done, is as follows：
(1) American Ginseng, Radix Astragali, the fleece-flower root, PORIA ALBA, radix polygonati officinalis, Chinese yam, matrimony vine, the fruit of glossy privet are broken into 80-120 mesh, then
The distilled water of 4-6 times of medicinal powder weight is added in, 50-80min is carried in 85-95 DEG C of water, filters, it is spare to obtain filtrate；
(2) wheat flour, red bean powder, sweet potato powder, egg, salt are mixed, adds in filtrate made from step (1) and appropriate
Water after being kneaded into dough, pours into mold and biscuit is made；Biscuit monolithic is obtained after being put into baking oven baking；
(3) milk powder, mango juice, blueberry juice, walnut oil, maltodextrin are stirred evenly up to sandwich material；
(4) by biscuit monolithic bottom surface upward, fixation is laid flat, and is uniformly coated with one layer of sandwich material, is taken another biscuit monolithic compound
On the above-mentioned biscuit monolithic for having coated sandwich material, slightly firmly squeeze, two pieces of biscuit monolithics is made to be bonded together, are subsequently placed in 9-
Cooling 2-3 hours is carried out under 11 DEG C of cold wind, sandwich of layers is hardened and is done up to mango cream biscuit.
Embodiment 3
A kind of mango cream biscuit is done, and includes the raw material of following parts by weight：
180 parts of wheat flour, 20 parts of red bean powder, 20 parts of sweet potato powder, 15 parts of egg, 8 parts of salt, 1 part of American Ginseng, 1 part of Radix Astragali,
3 parts of the fleece-flower root, 4 parts of PORIA ALBA, 3 parts of radix polygonati officinalis, 3 parts of Chinese yam, 4 parts of matrimony vine, 5 parts of the fruit of glossy privet, 10 parts of milk powder, 5 parts of mango juice, blueberry
0.3 part of juice, 0.2 part of walnut oil, 0.4 part of maltodextrin.
The preparation method that above-mentioned mango cream biscuit is done, is as follows：
(1) American Ginseng, Radix Astragali, the fleece-flower root, PORIA ALBA, radix polygonati officinalis, Chinese yam, matrimony vine, the fruit of glossy privet are broken into 80-120 mesh, then
The distilled water of 4-6 times of medicinal powder weight is added in, 50-80min is carried in 85-95 DEG C of water, filters, it is spare to obtain filtrate；
(2) wheat flour, red bean powder, sweet potato powder, egg, salt are mixed, adds in filtrate made from step (1) and appropriate
Water after being kneaded into dough, pours into mold and biscuit is made；Biscuit monolithic is obtained after being put into baking oven baking；
(3) milk powder, mango juice, blueberry juice, walnut oil, maltodextrin are stirred evenly up to sandwich material；
(4) by biscuit monolithic bottom surface upward, fixation is laid flat, and is uniformly coated with one layer of sandwich material, is taken another biscuit monolithic compound
On the above-mentioned biscuit monolithic for having coated sandwich material, slightly firmly squeeze, two pieces of biscuit monolithics is made to be bonded together, are subsequently placed in 9-
Cooling 2-3 hours is carried out under 11 DEG C of cold wind, sandwich of layers is hardened and is done up to mango cream biscuit.
Claims (3)
1. a kind of mango cream biscuit is done, it is characterised in that：Include the raw material of following parts by weight：
150-180 parts of wheat flour, 10-20 parts of red bean powder, 10-20 parts of sweet potato powder, 10-15 parts of egg, 5-8 parts of salt, American Ginseng
0.5-1 parts, 0.5-1 parts of Radix Astragali, 1-3 parts of the fleece-flower root, 2-4 parts of PORIA ALBA, 1-3 parts of radix polygonati officinalis, 1-3 parts of Chinese yam, 2-4 parts of matrimony vine, female
Chastity is 3-5 parts sub-, 6-10 parts of milk powder, 3-5 parts of mango juice, 0.1-0.3 parts of blueberry juice, 0.1-0.2 parts of walnut oil, maltodextrin 0.3-
0.4 part.
2. a kind of mango cream biscuit according to claim 1 is done, it is characterised in that：Include the raw material of following parts by weight：
160 parts of wheat flour, 15 parts of red bean powder, 16 parts of sweet potato powder, 12 parts of egg, 6 parts of salt, 0.7 part of American Ginseng, 0.8 part of Radix Astragali,
2 parts of the fleece-flower root, 3 parts of PORIA ALBA, 2 parts of radix polygonati officinalis, 2 parts of Chinese yam, 3 parts of matrimony vine, 4 parts of the fruit of glossy privet, 8 parts of milk powder, 4 parts of mango juice, blueberry
0.2 part of juice, 0.15 part of walnut oil, 0.35 part of maltodextrin.
3. a kind of preparation method that mango cream biscuit is done, it is characterised in that：It is as follows：
(1) American Ginseng, Radix Astragali, the fleece-flower root, PORIA ALBA, radix polygonati officinalis, Chinese yam, matrimony vine, the fruit of glossy privet are broken into 80-120 mesh, then added in
The distilled water of 4-6 times of medicinal powder weight carries 50-80min in 85-95 DEG C of water, and it is spare to obtain filtrate for filtering；
(2) wheat flour, red bean powder, sweet potato powder, egg, salt are mixed, add in filtrate and suitable quantity of water made from step (1),
After being kneaded into dough, pour into mold and biscuit is made；Biscuit monolithic is obtained after being put into baking oven baking；
(3) milk powder, mango juice, blueberry juice, walnut oil, maltodextrin are stirred evenly up to sandwich material；
(4) by biscuit monolithic bottom surface upward, fixation is laid flat, and is uniformly coated with one layer of sandwich material, another biscuit monolithic is taken to be compounded in
It states on the biscuit monolithic for having coated sandwich material, slightly firmly squeezes, two pieces of biscuit monolithics is made to be bonded together, are subsequently placed in 9-11 DEG C
Cold wind under carry out cooling 2-3 hours, harden sandwich of layers and done up to mango cream biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810367316.2A CN108244195A (en) | 2018-04-23 | 2018-04-23 | A kind of mango cream biscuit is done and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810367316.2A CN108244195A (en) | 2018-04-23 | 2018-04-23 | A kind of mango cream biscuit is done and preparation method thereof |
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| CN108244195A true CN108244195A (en) | 2018-07-06 |
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| CN201810367316.2A Pending CN108244195A (en) | 2018-04-23 | 2018-04-23 | A kind of mango cream biscuit is done and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043526A (en) * | 2018-09-10 | 2018-12-21 | 漳州何氏农业开发有限公司 | A kind of beautifying face and moisturizing skin food and preparation method thereof |
-
2018
- 2018-04-23 CN CN201810367316.2A patent/CN108244195A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043526A (en) * | 2018-09-10 | 2018-12-21 | 漳州何氏农业开发有限公司 | A kind of beautifying face and moisturizing skin food and preparation method thereof |
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Application publication date: 20180706 |