CN106035585A - 一种饼干 - Google Patents

一种饼干 Download PDF

Info

Publication number
CN106035585A
CN106035585A CN201610710296.5A CN201610710296A CN106035585A CN 106035585 A CN106035585 A CN 106035585A CN 201610710296 A CN201610710296 A CN 201610710296A CN 106035585 A CN106035585 A CN 106035585A
Authority
CN
China
Prior art keywords
parts
cookies
shortening
corn starch
edible oil
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Withdrawn
Application number
CN201610710296.5A
Other languages
English (en)
Inventor
霍志海
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201610710296.5A priority Critical patent/CN106035585A/zh
Publication of CN106035585A publication Critical patent/CN106035585A/zh
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/186Starches; Derivatives thereof
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/362Leguminous plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明公开了一种饼干,其特征在于,由以下按照重量份的原料组成:中筋粉30‑40份,玉米淀粉20‑25份,豆渣粉10‑15份,食用油9‑13份,起酥油5‑8份,膨松剂0.5‑1.5份,白砂糖4‑7份,小苏打5‑9份,食盐3‑6份,水30‑40份,本发明提供的一种饼干,香味浓郁、口感好、营养价值。

Description

一种饼干
技术领域
本发明涉及食品技术领域,尤其涉及一种饼干。
背景技术
随着生活水平的不断提高,人们对于生活中必不可少的食品的要求也是越来越高,不仅要求食品口感较好,还要求食品的口感丰富,产品新颖。这就要求食品在制备过程中,需要满足色香味俱全的要求。
发明内容
本发明的目的在于克服现有技术的不足,提供一种饼干,香味浓郁、口感好、营养价值高。
为实现上述目的,本发明所提供的技术方案为:一种饼干,由以下按照重量份的原料组成:中筋粉30-40份,玉米淀粉20-25份,豆渣粉10-15份,食用油9-13份,起酥油5-8份,膨松剂0.5-1.5份,白砂糖4-7份,小苏打5-9份,食盐3-6份,水30-40份。
优选地,所述饼干由以下按照重量份的原料组成:中筋粉30份,玉米淀粉20份,豆渣粉10份,食用油9份,起酥油5份,膨松剂0.5份,白砂糖4份,小苏打5份,食盐3份,水30份。
优选地,所述饼干由以下按照重量份的原料组成:中筋粉40份,玉米淀粉25份,豆渣粉15份,食用油13份,起酥油8份,膨松剂1.5份,白砂糖7份,小苏打9份,食盐6份,水40份。
优选地,所述饼干由以下按照重量份的原料组成:中筋粉35份,玉米淀粉22份,豆渣粉13份,食用油11份,起酥油6份,膨松剂1份,白砂糖5份,小苏打7份,食盐4份,水35份。
本发明与现有技术相比具有以下有益效果:
本发明提供的一种饼干,香味浓郁、口感好、营养价值高。
具体实施方式
下面结合具体实施例对本发明作进一步说明:
实施例1:
一种饼干,由以下按照重量份的原料组成:中筋粉30份,玉米淀粉20份,豆渣粉10份,食用油9份,起酥油5份,膨松剂0.5份,白砂糖4份,小苏打5份,食盐3份,水30份。
实施例2:
一种饼干,由以下按照重量份的原料组成:中筋粉40份,玉米淀粉25份,豆渣粉15份,食用油13份,起酥油8份,膨松剂1.5份,白砂糖7份,小苏打9份,食盐6份,水40份。
实施例3:
一种饼干,由以下按照重量份的原料组成:中筋粉35份,玉米淀粉22份,豆渣粉13份,食用油11份,起酥油6份,膨松剂1份,白砂糖5份,小苏打7份,食盐4份,水35份。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。

Claims (4)

1.一种饼干,其特征在于,由以下按照重量份的原料组成:中筋粉30-40份,玉米淀粉20-25份,豆渣粉10-15份,食用油9-13份,起酥油5-8份,膨松剂0.5-1.5份,白砂糖4-7份,小苏打5-9份,食盐3-6份,水30-40份。
2.根据权利要求1所述的一种饼干,其特征在于,由以下按照重量份的原料组成:中筋粉30份,玉米淀粉20份,豆渣粉10份,食用油9份,起酥油5份,膨松剂0.5份,白砂糖4份,小苏打5份,食盐3份,水30份。
3.根据权利要求1所述的一种饼干,其特征在于,由以下按照重量份的原料组成:中筋粉40份,玉米淀粉25份,豆渣粉15份,食用油13份,起酥油8份,膨松剂1.5份,白砂糖7份,小苏打9份,食盐6份,水40份。
4.根据权利要求1所述的一种饼干,其特征在于,由以下按照重量份的原料组成:中筋粉35份,玉米淀粉22份,豆渣粉13份,食用油11份,起酥油6份,膨松剂1份,白砂糖5份,小苏打7份,食盐4份,水35份。
CN201610710296.5A 2016-08-24 2016-08-24 一种饼干 Withdrawn CN106035585A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610710296.5A CN106035585A (zh) 2016-08-24 2016-08-24 一种饼干

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610710296.5A CN106035585A (zh) 2016-08-24 2016-08-24 一种饼干

Publications (1)

Publication Number Publication Date
CN106035585A true CN106035585A (zh) 2016-10-26

Family

ID=57195409

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610710296.5A Withdrawn CN106035585A (zh) 2016-08-24 2016-08-24 一种饼干

Country Status (1)

Country Link
CN (1) CN106035585A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109757545A (zh) * 2017-11-03 2019-05-17 陆媛媛 一种饼干

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109757545A (zh) * 2017-11-03 2019-05-17 陆媛媛 一种饼干

Similar Documents

Publication Publication Date Title
CN104365803A (zh) 一种富含沙棘多糖的酥性饼干制备方法
CN103054003A (zh) 一种用于咖喱鸡的咖喱酱及其制备方法
CN104082368A (zh) 一种水果夹心面包
CN104304394A (zh) 一种黑麦燕麦饼干及其制备方法
CN106035585A (zh) 一种饼干
CN105249310A (zh) 一种杂粮鱼丸
CN106035577A (zh) 一种香脆饼干
CN105360261A (zh) 一种杂粮蔬菜饼干
CN104286079A (zh) 一种果味面包及其制备方法
CN105211320A (zh) 一种豆腐素鱼丸
CN105123860A (zh) 一种菠萝铜锣烧
CN105341095A (zh) 一种果味面包及其制备方法
CN105076323A (zh) 一种杂粮蔬菜饼干
CN105557916A (zh) 一种黑麦燕麦饼干及其制备方法
CN105532831A (zh) 一种百合花饼干及其制备方法
CN105145729A (zh) 一种魔芋糙米饼干
CN105249054A (zh) 一种鱼羊肉圆的配方
CN108402149A (zh) 一种香脆饼干
CN106035578A (zh) 一种巧克力饼干
CN105028585A (zh) 一种薏仁蔬菜饼干
CN107897264A (zh) 一种促进肠道吸收的益生菌竹炭面包
CN103380803A (zh) 一种椒盐饼及其制作方法
CN105360262A (zh) 一种蔬菜饼干
CN106035576A (zh) 一种杂粮饼干
CN109221324A (zh) 一种菊花曲奇

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
WW01 Invention patent application withdrawn after publication

Application publication date: 20161026