CN106035584A - Pineapple biscuits - Google Patents
Pineapple biscuits Download PDFInfo
- Publication number
- CN106035584A CN106035584A CN201610710247.1A CN201610710247A CN106035584A CN 106035584 A CN106035584 A CN 106035584A CN 201610710247 A CN201610710247 A CN 201610710247A CN 106035584 A CN106035584 A CN 106035584A
- Authority
- CN
- China
- Prior art keywords
- parts
- butter
- fructus ananadis
- ananadis comosi
- pineapple
- 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.)
- Withdrawn
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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)
Abstract
The invention discloses pineapple biscuits. The pineapple biscuits are characterized by comprising, by weight, 25-35 parts of pineapple, 20-25 parts of low-gluten flour, 10-15 parts of wheat flour, 4-7 parts of dried skim milk, 13-18 parts of unsalted butter, 5-8 parts of olive oil, 12-16 parts of butter, 9-13 parts of egg, 12-16 parts of cane sugar, 1-3 parts of baking soda and an appropriate amount of water. The pineapple biscuits are capable of supplementing nutrition in a balanced manner, unique in flavor and capable of satisfying people's requirements of body strengthening and health fortifying.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Fructus Ananadis comosi cookies.
Background technology
Cookies, is a kind of common, and as a kind of snacks or interpolation diet, instant is easy to carry again, it has also become day
Often indispensable a kind of food in life, along with the increase day by day of cookies kind, adds the enhancing of modern's health perception, no
Taste to be met hobby also will be to healthy useful, and existing cookies nutritive value is single, taste is single, it is therefore desirable to one
Plant taste fragrant and sweet, the nutritious cookies healthy to the person.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of Fructus Ananadis comosi cookies, have equilibrium supplement the nutrients,
Unique flavor, can meet the demand of people's building body.
For achieving the above object, technical scheme provided by the present invention is: a kind of Fructus Ananadis comosi cookies, by following according to weight portion
Raw material composition: Fructus Ananadis comosi 25-35 part, Self-raising flour 20-25 part, wheat flour 10-15 part, skimmed milk powder 4-7 part, salt-free butter
13-18 part, olive oil 5-8 part, butter 12-16 part, egg 9-13 part, sucrose 12-16 part, sodium bicarbonate 1-3 part, water is appropriate.
Preferably, described coarse grain biscuit is made up of according to the raw material of weight portion following: 25 parts of Fructus Ananadis comosi, Self-raising flour 20 parts,
Wheat flour 10 parts, skimmed milk powder 4 parts, salt-free butter 13 parts, 5 parts of olive oil, 12 parts of butter, 9 parts of egg, sucrose 12 parts, little Su
Making a call to 1 part, water is appropriate.
Preferably, described coarse grain biscuit is made up of according to the raw material of weight portion following: 35 parts of Fructus Ananadis comosi, Self-raising flour 25 parts,
Wheat flour 15 parts, skimmed milk powder 7 parts, salt-free butter 18 parts, 8 parts of olive oil, 16 parts of butter, 13 parts of egg, sucrose 16 parts, little Su
Making a call to 3 parts, water is appropriate.
Preferably, described coarse grain biscuit is made up of according to the raw material of weight portion following: 30 parts of Fructus Ananadis comosi, Self-raising flour 23 parts,
Wheat flour 13 parts, skimmed milk powder 5 parts, salt-free butter 16 parts, 6 parts of olive oil, 14 parts of butter, 11 parts of egg, sucrose 14 parts, little Su
Making a call to 2 parts, water is appropriate.
The present invention compared with prior art has the advantages that
A kind of Fructus Ananadis comosi cookies that the present invention provides, has equilibrium extra-nutrition, unique flavor, can meet people's building body
Demand.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
A kind of Fructus Ananadis comosi cookies, is made up of according to the raw material of weight portion following: 25 parts of Fructus Ananadis comosi, Self-raising flour 20 parts, wheat flour
10 parts, skimmed milk powder 4 parts, salt-free butter 13 parts, 5 parts of olive oil, 12 parts of butter, 9 parts of egg, sucrose 12 parts, sodium bicarbonate 1 part,
Water is appropriate.
Embodiment 2:
A kind of Fructus Ananadis comosi cookies, is made up of according to the raw material of weight portion following: 35 parts of Fructus Ananadis comosi, Self-raising flour 25 parts, wheat flour
15 parts, skimmed milk powder 7 parts, salt-free butter 18 parts, 8 parts of olive oil, 16 parts of butter, 13 parts of egg, sucrose 16 parts, sodium bicarbonate 3 parts,
Water is appropriate.
Embodiment 3:
A kind of Fructus Ananadis comosi cookies, is made up of according to the raw material of weight portion following: 30 parts of Fructus Ananadis comosi, Self-raising flour 23 parts, wheat flour
13 parts, skimmed milk powder 5 parts, salt-free butter 16 parts, 6 parts of olive oil, 14 parts of butter, 11 parts of egg, sucrose 14 parts, sodium bicarbonate 2 parts,
Water is appropriate.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not by above-described embodiment
Limit, the change made under other any spirit without departing from the present invention and principle, modify, substitute, combine, simplify,
All should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (4)
1. a Fructus Ananadis comosi cookies, it is characterised in that be made up of according to the raw material of weight portion following: Fructus Ananadis comosi 25-35 part, Self-raising flour
20-25 part, wheat flour 10-15 part, skimmed milk powder 4-7 part, salt-free butter 13-18 part, olive oil 5-8 part, butter 12-16 part,
Egg 9-13 part, sucrose 12-16 part, sodium bicarbonate 1-3 part, water is appropriate.
A kind of Fructus Ananadis comosi cookies the most according to claim 1, it is characterised in that be made up of according to the raw material of weight portion following:
25 parts of Fructus Ananadis comosi, Self-raising flour 20 parts, wheat flour 10 parts, skimmed milk powder 4 parts, salt-free butter 13 parts, 5 parts of olive oil, 12 parts of butter,
9 parts of egg, sucrose 12 parts, sodium bicarbonate 1 part, water is appropriate.
A kind of Fructus Ananadis comosi cookies the most according to claim 1, it is characterised in that be made up of according to the raw material of weight portion following:
35 parts of Fructus Ananadis comosi, Self-raising flour 25 parts, wheat flour 15 parts, skimmed milk powder 7 parts, salt-free butter 18 parts, 8 parts of olive oil, 16 parts of butter,
13 parts of egg, sucrose 16 parts, sodium bicarbonate 3 parts, water is appropriate.
A kind of Fructus Ananadis comosi cookies the most according to claim 1, it is characterised in that be made up of according to the raw material of weight portion following:
30 parts of Fructus Ananadis comosi, Self-raising flour 23 parts, wheat flour 13 parts, skimmed milk powder 5 parts, salt-free butter 16 parts, 6 parts of olive oil, 14 parts of butter,
11 parts of egg, sucrose 14 parts, sodium bicarbonate 2 parts, water is appropriate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610710247.1A CN106035584A (en) | 2016-08-24 | 2016-08-24 | Pineapple biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610710247.1A CN106035584A (en) | 2016-08-24 | 2016-08-24 | Pineapple biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035584A true CN106035584A (en) | 2016-10-26 |
Family
ID=57195424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610710247.1A Withdrawn CN106035584A (en) | 2016-08-24 | 2016-08-24 | Pineapple biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035584A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136170A (en) * | 2017-07-05 | 2017-09-08 | 森淼科技集团股份有限公司 | A kind of folium lycii wheat germ biscuit and its production technology |
| CN107279240A (en) * | 2017-06-21 | 2017-10-24 | 钦州市浦北广发食品有限公司 | A kind of pineapple jam biscuit |
-
2016
- 2016-08-24 CN CN201610710247.1A patent/CN106035584A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279240A (en) * | 2017-06-21 | 2017-10-24 | 钦州市浦北广发食品有限公司 | A kind of pineapple jam biscuit |
| CN107136170A (en) * | 2017-07-05 | 2017-09-08 | 森淼科技集团股份有限公司 | A kind of folium lycii wheat germ biscuit and its production technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161026 |
|
| WW01 | Invention patent application withdrawn after publication |