CN104621207A - 草莓面包 - Google Patents
草莓面包 Download PDFInfo
- Publication number
- CN104621207A CN104621207A CN201310567553.0A CN201310567553A CN104621207A CN 104621207 A CN104621207 A CN 104621207A CN 201310567553 A CN201310567553 A CN 201310567553A CN 104621207 A CN104621207 A CN 104621207A
- Authority
- CN
- China
- Prior art keywords
- jin
- flour
- strawberry
- bread
- strawberries
- 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
Links
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
-
- 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
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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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
草莓面包,本发明涉及一种糕点食品,尤其是在面粉中加入全脂奶粉、鸡蛋、草莓等原料进行烘培的一种糕点。随着经济的发展,人们营养意识逐步提高,人们对食物的要求已经从吃饱发展到吃好。追求味道美、口感好、多元营养,成为糕点行业的战略目标。经过调查,目前市场上虽然有很多种面包类产品,但是同时具备造型新颖,口感香甜、细腻、松软、奶味并且夹心的草莓令口感有一种清淡的酸甜可口的面包类产品还没有。基于以上原因,研发制作在面粉中加入全脂奶粉、鸡蛋、草莓等原料进行烘焙的草莓面包具有明显的新颖性,可以满足市场的需求。本发明的目的是提供一种将全脂奶粉、鸡蛋、草莓等原料加入面粉中制作草莓面包的配方。用于制作一种新口味的糕点。
Description
技术领域
本发明涉及一种糕点食品,尤其是在面粉中加入全脂奶粉、鸡蛋、草莓等原料进行烘培的一种糕点。
背景技术
随着经济的发展,人们营养意识逐步提高,人们对食物的要求已经从吃饱发展到吃好。追求味道美、口感好、多元营养,成为糕点行业的战略目标。
经过调查,目前市场上虽然有很多种面包类产品,但是同时具备造型新颖,口感香甜、细腻、松软、奶味并且夹心的草莓令口感有一种清淡的酸甜可口的面包类产品还没有。
基于以上原因,研发制作在面粉中加入全脂奶粉、鸡蛋、草莓等原料进行烘焙的草莓面包具有明显的新颖性,可以满足市场的需求。
发明内容
本发明的目的是提供一种将全脂奶粉、鸡蛋、草莓等原料加入面粉中制作草莓面包的配方。用于制作一种新口味的糕点。
本发明所采用的技术方案是,配方:小苏打0.8斤,碳酸氢铵0.8斤,食用盐1斤,香兰素20克,大豆卵磷脂0.6斤,荷兰奶油香精80毫升,全脂奶粉1.5斤,原味甜炼乳3斤,草莓20斤,白砂糖50斤,麦芽糖浆12斤,精炼植物油50斤,鸡蛋15斤,水15斤,面粉200斤,淀粉15斤。
工艺:先将黄油打发,再和配方中的各种原料倒入和面机,把原料搅拌至融化、均匀,然后把面粉200斤,,淀粉15斤,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,抓到手中,成型光滑。
烘烤:使用隧道烘烤,隧道炉分四个区,1区,面火温度190度,地火200度。2区,面火温度210度,地火220度。3区,面火200度,地火200度。4区,面火180度,地火180度。出炉后冷却即可。
包装:面包经过质检部检验,合格的产品经过包装机包装,装箱。经过质检部验收合格的成品入库。完成草莓面包制作。
本发明的优点和积极效果:提供了一种全新口味的面包食品。
Claims (1)
1.一种糕点食品,尤其是在面粉中加入全脂奶粉、鸡蛋、草莓等原料进行烘培的一种糕点,其配方为:小苏打0.8斤,碳酸氢铵0.8斤,食用盐1斤,香兰素20克,大豆卵磷脂0.6斤,荷兰奶油香精80毫升,全脂奶粉1.5斤,原味甜炼乳3斤,草莓20斤,白砂糖50斤,麦芽糖浆12斤,精炼植物油50斤,鸡蛋15斤,水15斤,面粉200斤,淀粉15斤。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310567553.0A CN104621207A (zh) | 2013-11-10 | 2013-11-10 | 草莓面包 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310567553.0A CN104621207A (zh) | 2013-11-10 | 2013-11-10 | 草莓面包 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104621207A true CN104621207A (zh) | 2015-05-20 |
Family
ID=53200857
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310567553.0A Pending CN104621207A (zh) | 2013-11-10 | 2013-11-10 | 草莓面包 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104621207A (zh) |
-
2013
- 2013-11-10 CN CN201310567553.0A patent/CN104621207A/zh active Pending
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Legal Events
Date | Code | Title | Description |
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C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150520 |
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WD01 | Invention patent application deemed withdrawn after publication |