CN106689272A - 一种香蕉面包 - Google Patents

一种香蕉面包 Download PDF

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Publication number
CN106689272A
CN106689272A CN201510776530.XA CN201510776530A CN106689272A CN 106689272 A CN106689272 A CN 106689272A CN 201510776530 A CN201510776530 A CN 201510776530A CN 106689272 A CN106689272 A CN 106689272A
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CN
China
Prior art keywords
jin
banana
bread
banana bread
flour
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Pending
Application number
CN201510776530.XA
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English (en)
Inventor
冯作明
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Individual
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Individual
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Application filed by Individual filed Critical Individual
Priority to CN201510776530.XA priority Critical patent/CN106689272A/zh
Publication of CN106689272A publication Critical patent/CN106689272A/zh
Pending legal-status Critical Current

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明涉及一种香蕉面包，尤其是在面粉中加入纯牛奶、鸡蛋、香蕉等原料进行烘培的一种糕点，采用酵母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，香蕉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，可以满足日多元化的消费者需求。

Description

一种香蕉面包
技术领域
本发明涉及一种香蕉面包，尤其是在面粉中加入纯牛奶、鸡蛋、香蕉等原料进行 烘培的一种面包。
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、香蕉等原料进行烘焙的香蕉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，香蕉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)

1.一种香蕉面包，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，香蕉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。
CN201510776530.XA 2015-11-16 2015-11-16 一种香蕉面包 Pending CN106689272A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510776530.XA CN106689272A (zh) 2015-11-16 2015-11-16 一种香蕉面包

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510776530.XA CN106689272A (zh) 2015-11-16 2015-11-16 一种香蕉面包

Publications (1)

Publication Number Publication Date
CN106689272A true CN106689272A (zh) 2017-05-24

Family

ID=58931440

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510776530.XA Pending CN106689272A (zh) 2015-11-16 2015-11-16 一种香蕉面包

Country Status (1)

Country Link
CN (1) CN106689272A (zh)

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Application publication date: 20170524