CN104642459A - 洋葱饼干的配方 - Google Patents

洋葱饼干的配方 Download PDF

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Publication number
CN104642459A
CN104642459A CN201310614017.1A CN201310614017A CN104642459A CN 104642459 A CN104642459 A CN 104642459A CN 201310614017 A CN201310614017 A CN 201310614017A CN 104642459 A CN104642459 A CN 104642459A
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China
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jin
onion
pastry
flour
recipe
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CN201310614017.1A
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English (en)
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张会峰
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Individual
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Individual
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Priority to CN201310614017.1A priority Critical patent/CN104642459A/zh
Publication of CN104642459A publication Critical patent/CN104642459A/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
    • A21D2/36—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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

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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

本发明名称为洋葱饼干的配方，涉及一种糕点食品，尤其是在面粉中加入洋葱等原料进行烘焙的一种糕点。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饼类的产品，但是同时具备香酥、松软、洋葱味的饼类产品还没有。基于以上原因，研发制作在面粉中加洋葱等原料进行烘焙的洋葱饼干具有明显的新颖性，可以满足市场的需求。本发明的目的是提供一种将洋葱等原料加入面粉中制作洋葱饼干的配方。用于制作一种新口味的糕点。

Description

洋葱饼干的配方
技术领域
本发明涉及一种糕点食品，尤其是在面粉中加入鸡蛋、洋葱等原料进行烘焙的一种糕点。
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饼类的产品，但是同时具备香酥、松软、洋葱味的饼类产品还没有。
基于以上原因，研发制作在面粉中加鸡蛋、洋葱等原料进行烘焙的洋葱饼干具有明显的新颖性，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鸡蛋、洋葱等原料加入面粉中制作洋葱饼干的配方。用于制作一种新口味的糕点。
配料：小苏打1.3斤，碳酸氢铵0.5斤，食用盐1.8斤，乙基麦芽酚40克，咸味香兰素30克，大蒜5斤(粉碎)，洋葱30斤(粉碎)，发酵粉0.3斤，鲜葱香精100毫升，白糖25斤，焦亚硫酸钠20克，玉米糖稀10斤，棕油40斤，鸡蛋25斤，水20斤(根据面粉、原料的湿度适当进行调整)，(先把这些原材料倒入和面机，把原料搅拌至融化，均匀)然后把：面粉250斤，倒入和面机。然后开始和面，搅拌至成团状，表面光滑。大概和面时间在10分钟左右。然后把和好的面放在发酵室内，发酵2个小时左右，发酵室的温度在40度左右。
成型：调整韧性机头：经过压面辊，成形，饼胚的薄厚度，速比。开始试饼，成型的饼胚不变形，不损坏，然后饼胚表面撒葱叶，入炉。
烘烤：隧道烤炉分四个区：1区，面火温度190°，底火200°。2区：面火210°，底火220°。3区：面火200，底火200°。4区：面火180度，底火180°。饼干厚度0.3公分，根据饼干出炉的颜色(金黄色为准)，亮度进行适当的调整。然后经过喷油机，表面喷油。
包装：饼干经过质检部：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。
本发明的优点和积极效果：提供了一种全新口味的饼干类的食品。

Claims (1)

1.一种糕点食品，尤其是在面粉中加入鸡蛋、洋葱等原料进行烘焙的一种糕点，其配方为：小苏打1.3斤，碳酸氢铵0.5斤，食用盐1.8斤，乙基麦芽酚40克，咸味香兰素30克，大蒜5斤(粉碎)，洋葱30斤(粉碎)，发酵粉0.3斤，鲜葱香精100毫升，白糖25斤，焦亚硫酸钠20克，玉米糖稀10斤，棕油40斤，鸡蛋25斤，水20斤，面粉200斤，淀粉15斤。
CN201310614017.1A 2013-11-19 2013-11-19 洋葱饼干的配方 Pending CN104642459A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310614017.1A CN104642459A (zh) 2013-11-19 2013-11-19 洋葱饼干的配方

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310614017.1A CN104642459A (zh) 2013-11-19 2013-11-19 洋葱饼干的配方

Publications (1)

Publication Number Publication Date
CN104642459A true CN104642459A (zh) 2015-05-27

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Family Applications (1)

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CN201310614017.1A Pending CN104642459A (zh) 2013-11-19 2013-11-19 洋葱饼干的配方

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CN (1) CN104642459A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417470A (zh) * 2016-09-27 2017-02-22 许昌学院 一种木糖醇紫洋葱饼干及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417470A (zh) * 2016-09-27 2017-02-22 许昌学院 一种木糖醇紫洋葱饼干及其制备方法

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Application publication date: 20150527