CN106689264A - 一种芒果面包 - Google Patents

一种芒果面包 Download PDF

Info

Publication number
CN106689264A
CN106689264A CN201510774221.9A CN201510774221A CN106689264A CN 106689264 A CN106689264 A CN 106689264A CN 201510774221 A CN201510774221 A CN 201510774221A CN 106689264 A CN106689264 A CN 106689264A
Authority
CN
China
Prior art keywords
jin
bread
mango
market
flour
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
Application number
CN201510774221.9A
Other languages
English (en)
Inventor
冯作明
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 CN201510774221.9A priority Critical patent/CN106689264A/zh
Publication of CN106689264A publication Critical patent/CN106689264A/zh
Pending legal-status Critical Current

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
    • A21D13/00—Finished or partly finished bakery products
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

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面包类产品，但是同时具备造型新颖，口感香甜、细腻、松软、奶味可口还富含天然水果营养的面包类产品还没有；基于以上原因，研发制作在面粉中加入全脂奶粉、鸡蛋、芒果等原料进行烘焙的芒果面包具有明显的新颖性，可以满足市场的需求。

Description

一种芒果面包
技术领域
本发明涉及一种糕点食品，尤其是在面粉中加入纯牛奶、鸡蛋、芒果等原料进行 烘培的一种糕点。
背景技术
随着经济的发展，人们营养意识逐步提高，人们对食物的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面包类产品，但是同时具备造型新颖，口感香甜、细腻、松软、奶味可口还富含天然水果营养的面包类产品还没有；基于以上原因，研发制作在面粉中加入全脂奶粉、鸡蛋、芒果等原料进行烘焙的芒果面包具有明显的新颖性，可以满足市场的需求。
发明内容
本发明所采用的技术方案是，配方 ：酵母0.8 斤，碳酸氢铵 0.8 斤，食用盐2斤，香精20克，色拉油0.6斤，奶油1斤，纯牛奶15斤，炼乳3斤，芒果30斤，白砂糖50斤，糖浆12斤，棕榈油50斤，鸡蛋15斤，水15斤，面粉200斤；和面与烘烤按照一般面包制作方法即可。本发明的有益效果：提供了一种全新口味的面包食品。

Claims (1)

1.一种芒果面包，其特征为配比构成：酵母0.8 斤，碳酸氢铵 0.8 斤，食用盐2斤，香精20克，色拉油0.6斤，奶油1斤，纯牛奶15斤，炼乳3斤，芒果30斤，白砂糖50斤，糖浆12斤，棕榈油50斤，鸡蛋15斤，水15斤，面粉200斤。
CN201510774221.9A 2015-11-13 2015-11-13 一种芒果面包 Pending CN106689264A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510774221.9A CN106689264A (zh) 2015-11-13 2015-11-13 一种芒果面包

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510774221.9A CN106689264A (zh) 2015-11-13 2015-11-13 一种芒果面包

Publications (1)

Publication Number Publication Date
CN106689264A true CN106689264A (zh) 2017-05-24

Family

ID=58922973

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510774221.9A Pending CN106689264A (zh) 2015-11-13 2015-11-13 一种芒果面包

Country Status (1)

Country Link
CN (1) CN106689264A (zh)

Similar Documents

Publication Publication Date Title
CN105918394A (zh) 一种益生菌蛋糕及其制备方法
KR101698527B1 (ko) 한라봉 케이크의 제조방법 및 그 한라봉 케이크
CN103947731A (zh) 脑黄金奶酪夹心饼干及其制备方法
CN106720031A (zh) 榴莲面包
CN106472984B (zh) 一种辣木面条的加工方法
CN104509568A (zh) 酸奶面包
CN106689264A (zh) 一种芒果面包
CN106689272A (zh) 一种香蕉面包
CN107865028A (zh) 酥皮紫薯火龙果派的制作方法
CN105341095A (zh) 一种果味面包及其制备方法
CN105557916A (zh) 一种黑麦燕麦饼干及其制备方法
CN106665759A (zh) 海鲜饼干
CN104273193A (zh) 一种无糖五仁月饼及其制作方法
CN105309562A (zh) 意大利葵瓜子饼干
CN105454385A (zh) 一种香酥饼及其制备方法
KR101219974B1 (ko) 커피향 피자도우 및 그 제조방법
CN105475426A (zh) 意大利南瓜子饼干
CN105248541A (zh) 一种薄荷茶味饼干
CN104304385A (zh) 一种红枣发泡蛋糕的制备方法
CN106035578A (zh) 一种巧克力饼干
Sheludko ITALIAN FLOUR PRODUCTS IN UKRAINE
CN104304390A (zh) 一种燕麦蛋糕的制备方法
CN104621206A (zh) 玉米面包
CN105875757A (zh) 一种蒜香糕点及其制作方法
CN107593849A (zh) 一种红茶面包

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20170524

WD01 Invention patent application deemed withdrawn after publication