CN104397120A - Fruit biscuit and preparation method thereof - Google Patents

Fruit biscuit and preparation method thereof Download PDF

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Publication number
CN104397120A
CN104397120A CN201410675808.XA CN201410675808A CN104397120A CN 104397120 A CN104397120 A CN 104397120A CN 201410675808 A CN201410675808 A CN 201410675808A CN 104397120 A CN104397120 A CN 104397120A
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CN
China
Prior art keywords
parts
weight
biscuit
honey
cream
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410675808.XA
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Chinese (zh)
Inventor
张旭东
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QINGDAO GAOZHESI GARMENTS Co Ltd
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QINGDAO GAOZHESI GARMENTS Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by QINGDAO GAOZHESI GARMENTS Co Ltd filed Critical QINGDAO GAOZHESI GARMENTS Co Ltd
Priority to CN201410675808.XA priority Critical patent/CN104397120A/en
Publication of CN104397120A publication Critical patent/CN104397120A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a fruit biscuit and a preparation method thereof. The fruit biscuit comprises the following raw materials: 30-40 parts by weight of wheat flour, 15-20 parts by weight of corn flour, 15-20 parts by weight of mangos, 10-15 parts by weight of tomatoes, 5-10 parts by weight of eggs, 5-10 parts by weight of hawthorns, 10-15 parts by weight of red jujubes, 2-4 parts by weight of leavening agent, 8-10 parts by weight of cream and 8-10 parts by weight of honey. The fruit biscuit is sweet in taste, rich in nutrient, low in sugar and low in fat.

Description

A kind of fruit biscuit and preparation method thereof
Technical field
The present invention relates to food and preparation method thereof field, in particular to a kind of fruit biscuit and preparation method thereof.
Background technology
Biscuit accumulating is convenient, long shelf-life, old children is all suitable, the better food being leisure or allaying one's hunger, it is a kind of non-staple food that people like very much, present commercially available biscuit taste is more single, and nutritional labeling is less, and energy is high, unfavorable to the health care of people, for above-mentioned drawback, the present invention selects various fruits and honey to be raw material, develops a kind of fruit biscuit.
Summary of the invention
The present invention proposes a kind of fruit biscuit and preparation method thereof, not only special taste, and low-sugar low-fat, nutrient health.
For achieving the above object, the invention provides following technical scheme:
A kind of fruit biscuit, calculate according to parts by weight, comprise following raw material: wheat flour 30-40 part, corn flour 15-20 part, mango 15-20 part, tomato 10-15 part, egg 5-10 part, hawthorn 5-10 part, red date 10-15 part, leavening 2-4 part, cream 8-10 part, honey 8-10 part.
Further, calculate according to parts by weight, comprise following raw material: wheat flour 30 parts, corn flour 15 parts, mango 15 parts, tomato 10 parts, 5 parts, egg, hawthorn 5 parts, red date 10 parts, leavening 2 parts, 8 parts, cream, honey 8 parts.
Further, calculate according to parts by weight, comprise following raw material: wheat flour 35 parts, corn flour 17 parts, mango 17 parts, tomato 12 parts, 8 parts, egg, hawthorn 7 parts, red date 13 parts, leavening 3 parts, 9 parts, cream, honey 9 parts.
Further, calculate according to parts by weight, comprise following raw material: wheat flour 40 parts, corn flour 20 parts, mango 20 parts, tomato 15 parts, 10 parts, egg, hawthorn 10 parts, red date 15 parts, leavening 4 parts, 10 parts, cream, honey 10 parts.
Separately, the present invention also provides a kind of preparation method of fruit biscuit described above, and this preparation method comprises the steps:
(1) mango is removed the peel stoning, hawthorn, extracting red date stone, tomato is cleaned, and adds water and breaks into pasty state;
(2) wheat flour, corn flour, egg, leavening, cream, honey are put into flour stirring machine, and then add the pasty mixture in step (1), add water and stir 30-50 minute;
(3) dough step (2) obtained, at 25-35 DEG C of standing 30-50 minute, is then rolled the dough sheet being pressed into 0.5-1.0cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove and toast 10-20 minute, take out, cooling, obtains described a kind of fruit biscuit.
Beneficial effect of the present invention is as follows:
1, special taste is fragrant and sweet crisp.
2, nutritious, low-sugar low-fat.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
Choose wheat flour 30-40 part, corn flour 15-20 part, mango 15-20 part, tomato 10-15 part, egg 5-10 part, hawthorn 5-10 part, red date 10-15 part, leavening 2-4 part, cream 8-10 part, honey 8-10 part.Prepare as follows:
(1) mango is removed the peel stoning, hawthorn, extracting red date stone, tomato is cleaned, and adds water and breaks into pasty state;
(2) wheat flour, corn flour, egg, leavening, cream, honey are put into flour stirring machine, and then add the pasty mixture in step (1), add water and stir 30-50 minute;
(3) dough step (2) obtained, at 25-35 DEG C of standing 30-50 minute, is then rolled the dough sheet being pressed into 0.5-1.0cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove and toast 10-20 minute, take out, cooling, obtains described a kind of fruit biscuit.
Embodiment two:
Choose wheat flour 30 parts, corn flour 15 parts, mango 15 parts, tomato 10 parts, 5 parts, egg, hawthorn 5 parts, red date 10 parts, leavening 2 parts, 8 parts, cream, honey 8 parts.Prepare as follows:
(1) mango is removed the peel stoning, hawthorn, extracting red date stone, tomato is cleaned, and adds water and breaks into pasty state;
(2) wheat flour, corn flour, egg, leavening, cream, honey are put into flour stirring machine, and then add the pasty mixture in step (1), add water stirring 30 minutes;
(3) dough step (2) obtained leaves standstill 30 minutes at 25 DEG C, then rolls the dough sheet being pressed into 0.5cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove baking 10 minutes, take out, cooling, obtains described a kind of fruit biscuit.
Embodiment three:
Choose 35 parts, wheat flour, corn flour 17 parts, mango 17 parts, tomato 12 parts, 8 parts, egg, hawthorn 7 parts, red date 13 parts, leavening 3 parts, 9 parts, cream, honey 9 parts.Prepare as follows:
(1) mango is removed the peel stoning, hawthorn, extracting red date stone, tomato is cleaned, and adds water and breaks into pasty state;
(2) wheat flour, corn flour, egg, leavening, cream, honey are put into flour stirring machine, and then add the pasty mixture in step (1), add water stirring 40 minutes;
(3) dough step (2) obtained leaves standstill 40 minutes at 28 DEG C, then rolls the dough sheet being pressed into 0.7cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove baking 15 minutes, take out, cooling, obtains described a kind of fruit biscuit.
Embodiment four:
Choose wheat flour 40 parts, corn flour 20 parts, mango 20 parts, tomato 15 parts, 10 parts, egg, hawthorn 10 parts, red date 15 parts, leavening 4 parts, 10 parts, cream, honey 10 parts.Prepare as follows:
(1) mango is removed the peel stoning, hawthorn, extracting red date stone, tomato is cleaned, and adds water and breaks into pasty state;
(2) wheat flour, corn flour, egg, leavening, cream, honey are put into flour stirring machine, and then add the pasty mixture in step (1), add water stirring 50 minutes;
(3) dough step (2) obtained leaves standstill 50 minutes at 35 DEG C, then rolls the dough sheet being pressed into 1.0cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove baking 20 minutes, take out, cooling, obtains described a kind of fruit biscuit.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.

Claims (5)

1. a fruit biscuit, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 30-40 part, corn flour 15-20 part, mango 15-20 part, tomato 10-15 part, egg 5-10 part, hawthorn 5-10 part, red date 10-15 part, leavening 2-4 part, cream 8-10 part, honey 8-10 part.
2. a kind of fruit biscuit according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 30 parts, corn flour 15 parts, mango 15 parts, tomato 10 parts, 5 parts, egg, hawthorn 5 parts, red date 10 parts, leavening 2 parts, 8 parts, cream, honey 8 parts.
3. a kind of fruit biscuit according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 35 parts, corn flour 17 parts, mango 17 parts, tomato 12 parts, 8 parts, egg, hawthorn 7 parts, red date 13 parts, leavening 3 parts, 9 parts, cream, honey 9 parts.
4. a kind of fruit biscuit according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 40 parts, corn flour 20 parts, mango 20 parts, tomato 15 parts, 10 parts, egg, hawthorn 10 parts, red date 15 parts, leavening 4 parts, 10 parts, cream, honey 10 parts.
5. a preparation method for fruit biscuit as described in as arbitrary in claim 1-4, it is characterized in that, described preparation method comprises the steps:
(1) mango is removed the peel stoning, hawthorn, extracting red date stone, tomato is cleaned, and adds water and breaks into pasty state;
(2) wheat flour, corn flour, egg, leavening, cream, honey are put into flour stirring machine, and then add the pasty mixture in step (1), add water and stir 30-50 minute;
(3) dough step (2) obtained, at 25-35 DEG C of standing 30-50 minute, is then rolled the dough sheet being pressed into 0.5-1.0cm by hand, and is pressed into biscuit pieces with mould;
(4) biscuit pieces that step (3) obtains is put into stove and toast 10-20 minute, take out, cooling, obtains described a kind of fruit biscuit.
CN201410675808.XA 2014-11-22 2014-11-22 Fruit biscuit and preparation method thereof Pending CN104397120A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410675808.XA CN104397120A (en) 2014-11-22 2014-11-22 Fruit biscuit and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410675808.XA CN104397120A (en) 2014-11-22 2014-11-22 Fruit biscuit and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104397120A true CN104397120A (en) 2015-03-11

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CN201410675808.XA Pending CN104397120A (en) 2014-11-22 2014-11-22 Fruit biscuit and preparation method thereof

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757084A (en) * 2015-04-27 2015-07-08 宿州学院 Potato bergamot pear fruity biscuit and preparation method thereof
CN104970074A (en) * 2015-08-13 2015-10-14 饶世柱 Health tomato biscuit and processing technology thereof
CN105325522A (en) * 2015-11-20 2016-02-17 广州聚注专利研发有限公司 Fruit cookie and preparation method thereof
CN105325511A (en) * 2015-10-23 2016-02-17 富川富兴果蔬有限责任公司 Fruit biscuit and preparation method thereof
CN109832316A (en) * 2017-11-28 2019-06-04 苏婷婷 A kind of coarse food grain fruit cookies and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757084A (en) * 2015-04-27 2015-07-08 宿州学院 Potato bergamot pear fruity biscuit and preparation method thereof
CN104970074A (en) * 2015-08-13 2015-10-14 饶世柱 Health tomato biscuit and processing technology thereof
CN105325511A (en) * 2015-10-23 2016-02-17 富川富兴果蔬有限责任公司 Fruit biscuit and preparation method thereof
CN105325522A (en) * 2015-11-20 2016-02-17 广州聚注专利研发有限公司 Fruit cookie and preparation method thereof
CN109832316A (en) * 2017-11-28 2019-06-04 苏婷婷 A kind of coarse food grain fruit cookies and preparation method thereof

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Application publication date: 20150311

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