CN109105437A - A kind of orange taste sandwich biscuits and preparation method thereof - Google Patents
A kind of orange taste sandwich biscuits and preparation method thereof Download PDFInfo
- Publication number
- CN109105437A CN109105437A CN201710483311.1A CN201710483311A CN109105437A CN 109105437 A CN109105437 A CN 109105437A CN 201710483311 A CN201710483311 A CN 201710483311A CN 109105437 A CN109105437 A CN 109105437A
- Authority
- CN
- China
- Prior art keywords
- parts
- orange
- sandwich biscuits
- cream
- juice
- 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
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
- A21D13/30—Filled, to be filled or stuffed 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/34—Animal 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
Abstract
The present invention relates to a kind of orange taste sandwich biscuits, it is composed of the following raw materials by weight, 390-420 parts of wheat flour, 100-150 parts of corn flour, 30-40 parts of oatmeal, 10-15 parts of orange juice, 20-30 parts of white chocolate, 5-8 parts of oligofructose, 10-20 parts of cream, 5-10 parts of probiotics, 5-10 parts of Vegetable powder, 2-5 parts of pine nut, 20-30 parts of corn oil, the present invention solve the single technical problem of sandwich biscuits taste in the prior art.
Description
Technical field
The present invention relates to food-processing method technical fields more particularly to a kind of orange taste sandwich biscuits and preparation method thereof.
Background technique
For the health for being conducive to people, present biscuit is not merely a kind of food, but in terms of health food
Development, the biscuit taste of traditional mode of production is single, nutrition is single, and some sugared contents are very high, edible excessively also to make to health
At must adversely affect, people's lives are played well so producing a kind of new, high-quality, high nutrition biscuit
Facilitation effect, existing sandwich biscuits, some middle parts can press from both sides cream, and some is then folder sweetened bean paste or chocolate, and cream, sweetened bean paste
It is some made products, it is interior to contain some chemicals, the body of people can be impacted.
Summary of the invention
The object of the present invention is to provide a kind of orange taste sandwich biscuits and preparation method thereof, solve sandwich biscuits in the prior art
The single technical problem of taste.
The technical solution that the present invention solves technical problem is:
A kind of orange taste sandwich biscuits, is composed of the following raw materials by weight, 390-420 parts of wheat flour, corn flour 100-150
Part, 30-40 parts of oatmeal, 10-15 parts of orange juice, 20-30 parts of white chocolate, 5-8 parts of oligofructose, 10-20 parts of cream, probiotics
5-10 parts, 5-10 parts of Vegetable powder, 2-5 parts of pine nut, 20-30 parts of corn oil.
Based on the above technical solution, the present invention can also be improved as follows:
Further, the cream includes butter, fresh orange-juice and powdered glucose, the butter, fresh orange-juice and powdered glucose
Mass ratio be 1:1:2.
Further, the Vegetable powder includes cucumber and potato, and the mass ratio of the cucumber and potato is 1:1-2.
Further, it is composed of the following raw materials by weight, 420 parts of wheat flour, 150 parts of corn flour, 40 parts of oatmeal, orange
15 parts of juice, 30 parts of white chocolate, 8 parts of oligofructose, 20 parts of cream, 10 parts of probiotics, 10 parts of Vegetable powder, 5 parts of pine nut, corn oil
30 parts.
Beneficial effects of the present invention:
The sauce of sandwich biscuits is changed to butter, fresh orange-juice and powdered glucose by the present invention, can improve sandwich biscuits in this way
Taste, the present invention can play balanced nutritious effect using Vegetable powder as raw material；The present invention using orange juice as raw material,
It is made into the biscuit of orange taste in this way, is made into the biscuit of different taste；Material containing glycogen used in the present invention is smaller, in this way can be to prevent
Only sugar content of the invention is excessively high.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
The technical solution that the present invention solves technical problem is:
Embodiment 1:
A kind of orange taste sandwich biscuits, is composed of the following raw materials by weight, 420 parts of wheat flour, 150 parts of corn flour, oatmeal
40 parts, 15 parts of orange juice, 30 parts of white chocolate, 8 parts of oligofructose, 20 parts of cream, 10 parts of probiotics, 10 parts of Vegetable powder, pine nut 5
Part, 30 parts of corn oil.
Wherein, the cream includes butter, fresh orange-juice and powdered glucose, the matter of the butter, fresh orange-juice and powdered glucose
Amount is than being 1:1:2.
Wherein, the Vegetable powder includes cucumber and potato, and the mass ratio of the cucumber and potato is 1:1-2.
Embodiment 2:
A kind of orange taste sandwich biscuits, is composed of the following raw materials by weight, 390 parts of wheat flour, 100 parts of corn flour, oatmeal
30 parts, 10 parts of orange juice, 20 parts of white chocolate, 5 parts of oligofructose, 10 parts of cream, 5 parts of probiotics, 5 parts of Vegetable powder, 2 parts of pine nut,
20 parts of corn oil.
Wherein, the cream includes butter, fresh orange-juice and powdered glucose, the matter of the butter, fresh orange-juice and powdered glucose
Amount is than being 1:1:2.
Wherein, the Vegetable powder includes cucumber and potato, and the mass ratio of the cucumber and potato is 1:1.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of orange taste sandwich biscuits, which is characterized in that be composed of the following raw materials by weight, 390-420 parts of wheat flour, corn flour
100-150 parts, 30-40 parts of oatmeal, 10-15 parts of orange juice, 20-30 parts of white chocolate, 5-8 parts of oligofructose, cream 10-20
Part, 5-10 parts of probiotics, 5-10 parts of Vegetable powder, 2-5 parts of pine nut, 20-30 parts of corn oil.
2. a kind of orange taste sandwich biscuits according to claim 1, which is characterized in that the cream includes butter, fresh orange-juice
And powdered glucose.
3. a kind of orange taste sandwich biscuits according to claim 1, which is characterized in that the Vegetable powder includes cucumber and soil
The mass ratio of beans, the cucumber and potato is 1:1-2.
4. a kind of orange taste sandwich biscuits according to claim 1, which is characterized in that it is composed of the following raw materials by weight, it is small
420 parts of flour, 150 parts of corn flour, 40 parts of oatmeal, 15 parts of orange juice, 30 parts of white chocolate, 8 parts of oligofructose, 20 parts of cream,
10 parts of probiotics, 10 parts of Vegetable powder, 5 parts of pine nut, 30 parts of corn oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483311.1A CN109105437A (en) | 2017-06-22 | 2017-06-22 | A kind of orange taste sandwich biscuits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483311.1A CN109105437A (en) | 2017-06-22 | 2017-06-22 | A kind of orange taste sandwich biscuits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109105437A true CN109105437A (en) | 2019-01-01 |
Family
ID=64732932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710483311.1A Pending CN109105437A (en) | 2017-06-22 | 2017-06-22 | A kind of orange taste sandwich biscuits and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109105437A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886047A (en) * | 2022-11-15 | 2023-04-04 | 福建技术师范学院 | Freeze-dried purple sweet potato composite pancake and preparation method thereof |
-
2017
- 2017-06-22 CN CN201710483311.1A patent/CN109105437A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886047A (en) * | 2022-11-15 | 2023-04-04 | 福建技术师范学院 | Freeze-dried purple sweet potato composite pancake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104068088A (en) | Colorful vegetable-fruit cake | |
| CN101731296A (en) | Biscuits with brain-tonifying effect | |
| CN103478593A (en) | Health-care corn noodles | |
| CN104938590A (en) | Sesame walnut sweet cake and preparation method thereof | |
| CN106605681A (en) | Distinctive sandwich biscuits and preparation method thereof | |
| CN102488160A (en) | Sweet potato cereal rice sauce | |
| CN105076329A (en) | Sugar-free highland-barley compressed biscuit and making method thereof | |
| CN104957221A (en) | Camellia nitidissima sugar lowering low-fat nutritious biscuit | |
| CN109105437A (en) | A kind of orange taste sandwich biscuits and preparation method thereof | |
| CN104719963A (en) | Popping candy and fragrant taro egg-roll | |
| CN101380034A (en) | Carrot cake | |
| CN104187376B (en) | A kind of Zanba noodles | |
| CN101152000A (en) | Sweet potato pastry containing selenium and method for making the same | |
| CN104938570B (en) | A kind of convenient instant Piza | |
| CN107865028A (en) | The preparation method of crisp skin purple potato dragon fruit group | |
| CN105557916A (en) | Rye and oat biscuits and preparation method thereof | |
| CN105248584A (en) | Vanilla flavor biscuit | |
| CN105815418A (en) | Fruit cake | |
| CN108617742A (en) | A kind of Yoghourt sandwich biscuits and preparation method thereof | |
| CN103583635A (en) | Fruit and vegetable juice VC cookie | |
| CN104719690A (en) | Aloe pulp rice glue ball | |
| CN110235973A (en) | Sugared cake of a kind of leaching and preparation method thereof | |
| Elsharnouby et al. | Effect of Replacement of Wheat Flour by Palm Date Powder and Wheat Bran (at ratio 1: 1) on Dough Rheological Properties and Nutritional Quality of Biscuit Produced | |
| CN105010896A (en) | Plum rice dumpling and preparation method thereof | |
| CN102792996A (en) | Stuffing rich in alpha-linolenic acid |
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: 20190101 |