CN105341106A - Yellow peach flavored biscuit - Google Patents
Yellow peach flavored biscuit Download PDFInfo
- Publication number
- CN105341106A CN105341106A CN201510853608.3A CN201510853608A CN105341106A CN 105341106 A CN105341106 A CN 105341106A CN 201510853608 A CN201510853608 A CN 201510853608A CN 105341106 A CN105341106 A CN 105341106A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- yellow peach
- raisins
- flour
- technical
- 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
- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention belongs to the technical field of cake and particularly relates to a yellow peach flavored biscuit. The technical scheme is as follows: each raw material is at the following weight percentage: 53-57% of flour, 3%-3.5% of white granulated sugar, 7-11% of shortening, 4-5% of cheese, 0.55-0.65% of edible salt, 2-2.4% of eggs, 11.2%-15% of corn flour, 3%-3.5% of raisins, 1.09-1.13% of cream, 1.74-2.14% of water and 2-3 % of edible oil. A yellow peach seasoning powder is adhered to the biscuit surface. The wheat brans are used as raw materials for the biscuits to enable the biscuit to be rich in dietary fibers and help human body digestion and defecation. The choice of the raisins improves the taste of the biscuits.
Description
Technical field
The invention belongs to cake technical field, particularly relate to yellow peach local flavor biscuit.
Background technology
At present, existing biscuit, lacks the composition that mouthfeel can be made to become pure and fresh, overeats and has greasy sensation.
Summary of the invention
Technical problem to be solved is the defect overcoming prior art existence, provides a kind of mouthfeel good, the yellow peach local flavor biscuit that taste is pure and fresh.
The technology used in the present invention solution is the percentage by weight of each raw material used: flour 53 ~ 57%, white granulated sugar 3 ~ 3.5%, shortening 7 ~ 11%, cheese 4 ~ 5%, salt 0.55 ~ 0.65%, egg 2 ~ 2.4%, corn flour 11.2 ~ 15%, raisins 3 ~ 3.5%, cream 1.09 ~ 1.13%, water 1.74 ~ 2.14%, edible oil 2 ~ 3%, the surface attachment of biscuit has yellow peach toppings.
Preferably, raw materials usedly plain chocolate 1.74 ~ 2.14% is also comprised.
Compared with prior art, the beneficial effect that the present invention has is: the present invention, by selecting wheat bran as biscuit raw material, makes biscuit be rich in dietary fiber, helps human consumption's defecation, selects raisins, improves the mouthfeel of biscuit.
Detailed description of the invention
The percentage by weight of each raw material used is: flour 53 ~ 57%, white granulated sugar 3 ~ 3.5%, shortening 7 ~ 11%, cheese 4 ~ 5%, salt 0.55 ~ 0.65%, egg 2 ~ 2.4%, corn flour 11.2 ~ 15%, raisins 3 ~ 3.5%, cream 1.09 ~ 1.13%, water 1.74 ~ 2.14%, plain chocolate 1.74 ~ 2.14%, edible oil 2 ~ 3%, the surface attachment of biscuit has yellow peach toppings.
Claims (2)
1. a yellow peach local flavor biscuit, it is characterized in that: the percentage by weight of each raw material used is: flour 53 ~ 57%, white granulated sugar 3 ~ 3.5%, shortening 7 ~ 11%, cheese 4 ~ 5%, salt 0.55 ~ 0.65%, egg 2 ~ 2.4%, corn flour 11.2 ~ 15%, raisins 3 ~ 3.5%, cream 1.09 ~ 1.13%, water 1.74 ~ 2.14%, edible oil 2 ~ 3%, the surface attachment of biscuit has yellow peach toppings.
2. yellow peach local flavor biscuit according to claim 1, is characterized in that: raw materials usedly also comprise plain chocolate 1.74 ~ 2.14%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510853608.3A CN105341106A (en) | 2015-11-27 | 2015-11-27 | Yellow peach flavored biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510853608.3A CN105341106A (en) | 2015-11-27 | 2015-11-27 | Yellow peach flavored biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341106A true CN105341106A (en) | 2016-02-24 |
Family
ID=55317392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510853608.3A Pending CN105341106A (en) | 2015-11-27 | 2015-11-27 | Yellow peach flavored biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341106A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805056A (en) * | 2019-03-12 | 2019-05-28 | 广东唯诺冠动漫食品股份有限公司 | A kind of seaweed diet fiber biscuit and its processing technology |
| CN110140742A (en) * | 2019-05-26 | 2019-08-20 | 巢湖学院 | A kind of production method of dietary fiber yellow peach biscuit |
-
2015
- 2015-11-27 CN CN201510853608.3A patent/CN105341106A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805056A (en) * | 2019-03-12 | 2019-05-28 | 广东唯诺冠动漫食品股份有限公司 | A kind of seaweed diet fiber biscuit and its processing technology |
| CN110140742A (en) * | 2019-05-26 | 2019-08-20 | 巢湖学院 | A kind of production method of dietary fiber yellow peach biscuit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160224 |