CN105454361A - Mango biscuit and processing technology thereof - Google Patents
Mango biscuit and processing technology thereof Download PDFInfo
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- CN105454361A CN105454361A CN201410454634.4A CN201410454634A CN105454361A CN 105454361 A CN105454361 A CN 105454361A CN 201410454634 A CN201410454634 A CN 201410454634A CN 105454361 A CN105454361 A CN 105454361A
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Abstract
The present invention discloses a mango biscuit and a processing technology thereof. The mango biscuit includes flour, white sugar, cooking oil, baking soda, mangoes, tricalcium phosphate, citric acid, cream, eggs, edible salt and water. The mango biscuit recipe is characterized by consisting of the following raw materials: 1000 grams of flour, 280 grams of white sugar, 30 grams of butter, 190 grams of eggs, 1 gram of baking soda, 2 grams of edible salt, 260 grams of mangoes, 30 grams of water, 3 grams of oil, 4 grams of citric acid, and 2 grams of tricalcium phosphate. The baking is conducted using a different upper and lower oven temperature method. The beneficial effects of the mango biscuits are that the biscuits use original mango flavor and have effects of being crisp outside and soft inside, benefiting stomach, and beautifying features.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of mango biscuit and processing technology thereof.
Background technology
The area that the weather of mango primary growth is warmmer, what have is egg shape, also has circle, kidney shape, heart; Color of the leather has multiple: light green color, yellow, peony; Pulp is yellow, and have fiber, taste is sour-sweet to differ, and have fragrance, juice is many and fruit stone is large.Mango thermal-arrest band fruit essences, is described as " king of tropical fruit (tree) ".Be the fruit that a lot of people likes, the eating method of present mango is more single, and mainly contain directly edible and drink mango beverage, and a lot of mango product is not adopt fresh mango but adopt awns fruity flavor, mouthfeel is impure.
Summary of the invention
The invention provides a kind of mango biscuit and processing technology thereof, it adopts original flavor mango to be processed into the advantage with pure in mouth feel.Technical scheme of the present invention is as follows:
A kind of mango biscuit, comprise flour, white sugar, edible oil, sodium bicarbonate, mango, tricalcium phosphate, citric acid, cream, egg, edible salt, water, it is characterized in that the formula of described mango biscuit is as follows: flour 1000g, white sugar 280g, cream 30g, egg 190g, sodium bicarbonate 1g, salt 2g, mango 260g, water 30g, edible oil 3g, citric acid 4g, tricalcium phosphate 2g.
Described technique comprises the following steps: by fresh mango peeling, stoning, mango is smashed to pieces; First time, flour consumption was 3/4, and temperature controls, at 26-32 DEG C, to ferment, time is 7-8 hour, is then added together by the raw material of remainder and adjusts in powder machine, stir, mixing time is 30-40 minute, temperature controls at 33-35 DEG C, then the raw material fermented is utilized Mould Machining finished product, spreads edible oil, toast in an oven, baking box head temperature controls at 190 DEG C, and under baking box, surface temperature controls at 195 DEG C, toasts 7 minutes.
Advantage of the present invention: the present invention adopts fresh mango to process, mango has effect of beneficial stomach, preventing or arresting vomiting, relieving fainting, and, n and V dizzy for vertigo, meniere's syndrome, hypertension etc. is all effective in cure.Also containing a kind of material adding mangiferin in mango, there is the effect of obvious anti peroxidation of lipid and protection brain neuron, can delaying cell aging, raising brain function.It can significantly improve erythrocyte catalase vigor and reduce corpuscular hemoglobin.It is dispelled effect of disease cough-relieving in addition, has auxiliary dietary function to diseases such as coughing with a lot of sputum asthma.Book biscuit adopts the baking method that upper and lower temperature is different in addition, biscuit crisp outside and soft inside, all-ages.
Detailed description of the invention
Below in conjunction with example, preparation method of the present invention is described further.
Prepare raw material: flour 1000g, white sugar 280g, cream 30g, egg 190g, sodium bicarbonate 1g, salt 2g, mango 260g, water 30g, edible oil 3g, citric acid 4g, tricalcium phosphate 2g.By mango peeling, stoning, it is for subsequent use that mango smashs into mud to pieces.First time flour consumption 750g, temperature controls, at 26-32 DEG C, to ferment, time is 7-8 hour, is then added together by the raw material of remainder and adjusts in powder machine, stir, mixing time is 30-40 minute, temperature controls at 33-35 DEG C, utilizes Mould Machining shaping the raw material fermented, spreads edible oil, toast in an oven, baking box head temperature controls at 190 DEG C, and under baking box, surface temperature controls at 195 DEG C, toasts 7 minutes.
Claims (2)
1. a mango biscuit, comprise flour, white sugar, edible oil, sodium bicarbonate, mango, tricalcium phosphate, citric acid, cream, egg, edible salt, water, it is characterized in that the formula of described mango biscuit is as follows: flour 1000g, white sugar 280g, cream 30g, egg 190g, sodium bicarbonate 1g, salt 2g, mango 260g, water 30g, edible oil 3g, citric acid 4g, tricalcium phosphate 2g.
2. the processing technology of a kind of mango biscuit according to claim 1, it is characterized in that, described technique comprises the following steps: by fresh mango peeling, stoning, mango is smashed to pieces; First time, flour consumption was 3/4, and temperature controls, at 26-32 DEG C, to ferment, time is 7-8 hour, is then added together by the raw material of remainder and adjusts in powder machine, stir, mixing time is 30-40 minute, temperature controls at 33-35 DEG C, then utilizes Mould Machining shaping the raw material fermented, spreads edible oil, toast in an oven, baking box head temperature controls at 190 DEG C, and under baking box, surface temperature controls at 195 DEG C, toasts 7 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410454634.4A CN105454361A (en) | 2014-09-09 | 2014-09-09 | Mango biscuit and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410454634.4A CN105454361A (en) | 2014-09-09 | 2014-09-09 | Mango biscuit and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105454361A true CN105454361A (en) | 2016-04-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410454634.4A Pending CN105454361A (en) | 2014-09-09 | 2014-09-09 | Mango biscuit and processing technology thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105454361A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136178A (en) * | 2017-06-21 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of mango biscuit preparation method for thering is Constipation to act on |
-
2014
- 2014-09-09 CN CN201410454634.4A patent/CN105454361A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136178A (en) * | 2017-06-21 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of mango biscuit preparation method for thering is Constipation to act on |
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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: 20160406 |
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| WD01 | Invention patent application deemed withdrawn after publication |