CN104542845A - 燕麦蔬菜饼 - Google Patents

燕麦蔬菜饼 Download PDF

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Publication number
CN104542845A
CN104542845A CN201310545212.3A CN201310545212A CN104542845A CN 104542845 A CN104542845 A CN 104542845A CN 201310545212 A CN201310545212 A CN 201310545212A CN 104542845 A CN104542845 A CN 104542845A
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China
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jin
vegetable
cookie
oatmeal
market
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CN201310545212.3A
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崔鹏飞
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Individual
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Individual
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Priority to CN201310545212.3A priority Critical patent/CN104542845A/zh
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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
    • A21D13/80—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
    • A21D2/34—Animal 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

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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

本发明燕麦蔬菜饼，涉及一种甜品点心，尤其是在低筋面粉中加了鲜鸡蛋、燕麦片、胡萝卜等原材料进行烘焙的一种蔬菜类饼干。随着城镇居民收入的增加，生活质量不断提高，食品要求已由过去简单的吃饱吃好，转变为品种更加丰富，营养更加全面。经过调查，目前市场上虽然有很多种饼类的产品，但这款蔬菜饼类的产品市场上很少。一点胡萝卜味也不浓，香香的芝麻吃起来口感非常好呢，可以让宝宝不知不觉吃下不喜欢的蔬菜，可以满足市场的需求。基于以上原因，制作过程中在低筋面粉中加入了鲜鸡蛋、燕麦片、胡萝卜等原材料进行烤制，此款饼干具有高级、美味、精致的新颖性，在市场中广受欢迎。本发明的目的是提供一种在低筋面粉中加入了鲜鸡蛋、燕麦片、胡萝卜等原材料进行烤制的配方。用于制作一种新型口味的饼干。

Description

燕麦蔬菜饼
技术领域
本发明涉及一种小点心，尤其是在低筋面粉中加了鲜鸡蛋、燕麦片、胡萝卜等原材料进行烘焙的一种蔬菜类饼干。
背景技术
随着城镇居民收入的增加，生活质量不断提高，食品要求已由过去简单的吃饱吃好，转变为品种更加丰富，营养更加全面。经过调查，目前市场上虽然有很多种饼类的产品，但这款蔬菜饼类的产品市场上很少。一点胡萝卜味也不浓，香香的芝麻吃起来口感非常好，可以让宝宝不知不觉吃下不喜欢的蔬菜，可以满足市场的需求。
基于以上原因，制作过程中在低筋面粉中加入了鲜鸡蛋、燕麦片、胡萝卜等原材料进行烤制，此款饼干具有高级、美味、精致的新颖性，在市场中广受欢迎。
发明内容
本发明的目的是提供一种在低筋面粉中加入了鲜鸡蛋、燕麦片、胡萝卜等原材料进行烤制的配方。用于制作一种新型口味的饼干。
本发明所采用的技术方案是，配方：小苏打0.5斤，碳酸氢铵0.6斤，食用盐5斤，酥性蛋白酚30克，乙基麦芽酚30克，香兰素20克，全脂奶粉1.5斤，燕麦片10斤，胡萝卜3斤，黄油5斤，白沙糖3斤，细香葱1斤，鸡蛋15斤，水10斤，面粉200斤，淀粉10斤。
工艺：备齐原材料，先把原材料倒入和面机内，把原材料搅拌至融化、均匀，然后把面粉、淀粉倒入和面机。根据面粉、原料的湿度适当进行调整，然后开始和面，面和搅拌至均匀，抓到手里，成型光滑。
成型：使用成形机，将和好的面倒入投料口，开始试饼，成型的饼胚不变形，不损坏。
烘烤：使用隧道烤炉进行烘烤，隧道烤炉分四个区：1区，面火温度190度，底火200度。2区：面火210度，底火220度。3区：面火200度，底火200度。4区：面火180度，底火180度。根据饼干出炉的颜色，亮度进行适当的调整。然后经过喷油机，表面喷油。
包装：饼干出炉后经过质检部检验，对合格的产品进行统一包装，装箱。完成燕麦蔬菜饼的制作全过程。
本发明的特点和积极效果：提供了一种健康、营养的全新口味饼干类的食品。

Claims (1)

1.一种小点心，本发明的目的是提供一种在低筋面粉中加入了鲜鸡蛋、燕麦片、胡萝卜等原材料进行烤制的配方。用于制作一种新型口味的饼于。配方：小苏打0.5斤，碳酸氢铵0.6斤，食用盐5斤，酥性蛋白酚30克，乙基麦芽酚30克，香兰素20克，全脂奶粉1.5斤，燕麦片10斤，胡萝卜3斤，黄油5斤，白芝麻3斤，细香葱1斤，鸡蛋15斤，水10斤，面粉200斤，淀粉10斤。
CN201310545212.3A 2013-10-29 2013-10-29 燕麦蔬菜饼 Pending CN104542845A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310545212.3A CN104542845A (zh) 2013-10-29 2013-10-29 燕麦蔬菜饼

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310545212.3A CN104542845A (zh) 2013-10-29 2013-10-29 燕麦蔬菜饼

Publications (1)

Publication Number Publication Date
CN104542845A true CN104542845A (zh) 2015-04-29

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ID=53060776

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310545212.3A Pending CN104542845A (zh) 2013-10-29 2013-10-29 燕麦蔬菜饼

Country Status (1)

Country Link
CN (1) CN104542845A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105961549A (zh) * 2016-06-27 2016-09-28 西北农林科技大学 一种金针菇曲奇饼干及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105961549A (zh) * 2016-06-27 2016-09-28 西北农林科技大学 一种金针菇曲奇饼干及其制备方法
CN105961549B (zh) * 2016-06-27 2020-02-18 西北农林科技大学 一种金针菇曲奇饼干及其制备方法

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Application publication date: 20150429