CN106720031A - 榴莲面包 - Google Patents

榴莲面包 Download PDF

Info

Publication number
CN106720031A
CN106720031A CN201510774202.6A CN201510774202A CN106720031A CN 106720031 A CN106720031 A CN 106720031A CN 201510774202 A CN201510774202 A CN 201510774202A CN 106720031 A CN106720031 A CN 106720031A
Authority
CN
China
Prior art keywords
jin
durian
bread
flour
egg
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
CN201510774202.6A
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 CN201510774202.6A priority Critical patent/CN106720031A/zh
Publication of CN106720031A publication Critical patent/CN106720031A/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
    • 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
    • A21D2/368—Fermentation by-products, e.g. grapes, hops

Landscapes

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

Abstract

本发明涉及一种榴莲面包，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，榴莲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

榴莲面包
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、榴莲等原料进行 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、榴莲等原料进行烘焙的榴莲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，榴莲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.榴莲面包，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，榴莲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。
CN201510774202.6A 2015-11-13 2015-11-13 榴莲面包 Pending CN106720031A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510774202.6A CN106720031A (zh) 2015-11-13 2015-11-13 榴莲面包

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510774202.6A CN106720031A (zh) 2015-11-13 2015-11-13 榴莲面包

Publications (1)

Publication Number Publication Date
CN106720031A true CN106720031A (zh) 2017-05-31

Family

ID=58914325

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510774202.6A Pending CN106720031A (zh) 2015-11-13 2015-11-13 榴莲面包

Country Status (1)

Country Link
CN (1) CN106720031A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897262A (zh) * 2017-12-07 2018-04-13 甘宗梦 榴莲面包的制作方法
CN110810474A (zh) * 2019-11-28 2020-02-21 广州奥昆食品有限公司 一种工业化冷冻榴莲酥的制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897262A (zh) * 2017-12-07 2018-04-13 甘宗梦 榴莲面包的制作方法
CN110810474A (zh) * 2019-11-28 2020-02-21 广州奥昆食品有限公司 一种工业化冷冻榴莲酥的制备方法

Similar Documents

Publication Publication Date Title
CN103947731A (zh) 脑黄金奶酪夹心饼干及其制备方法
CN104472729A (zh) 一种可工业化加工的酥油
CN106720031A (zh) 榴莲面包
CN104304394A (zh) 一种黑麦燕麦饼干及其制备方法
CN106472984B (zh) 一种辣木面条的加工方法
CN102972473A (zh) 黄瓜风味饼干
CN104509568A (zh) 酸奶面包
CN106689272A (zh) 一种香蕉面包
CN106689264A (zh) 一种芒果面包
CN105341095A (zh) 一种果味面包及其制备方法
CN106665759A (zh) 海鲜饼干
CN105123860A (zh) 一种菠萝铜锣烧
CN105557916A (zh) 一种黑麦燕麦饼干及其制备方法
CN105248581A (zh) 一种水果饼干
CN105248541A (zh) 一种薄荷茶味饼干
CN105475426A (zh) 意大利南瓜子饼干
CN105309562A (zh) 意大利葵瓜子饼干
CN105454385A (zh) 一种香酥饼及其制备方法
CN105594795A (zh) 一种果味面包
CN104304385A (zh) 一种红枣发泡蛋糕的制备方法
CN105325514A (zh) 一种哈密瓜饼干
CN104621206A (zh) 玉米面包
CN104621209A (zh) 香蕉面包
CN104304390A (zh) 一种燕麦蛋糕的制备方法
CN104381388A (zh) 一种水果味奶酪饼干

Legal Events

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

Application publication date: 20170531