CN109418355A - A kind of biscuit - Google Patents

A kind of biscuit Download PDF

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Publication number
CN109418355A
CN109418355A CN201710705295.6A CN201710705295A CN109418355A CN 109418355 A CN109418355 A CN 109418355A CN 201710705295 A CN201710705295 A CN 201710705295A CN 109418355 A CN109418355 A CN 109418355A
Authority
CN
China
Prior art keywords
biscuit
central hollow
buckwheat
magnesia
butter
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
CN201710705295.6A
Other languages
Chinese (zh)
Inventor
李玉清
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.)
Haian Kehao Textile Co Ltd
Original Assignee
Haian Kehao Textile Co Ltd
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 Haian Kehao Textile Co Ltd filed Critical Haian Kehao Textile Co Ltd
Priority to CN201710705295.6A priority Critical patent/CN109418355A/en
Publication of CN109418355A publication Critical patent/CN109418355A/en
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
    • 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
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances

Landscapes

  • 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)
  • Confectionery (AREA)

Abstract

The invention discloses a kind of biscuits, it includes the following components'mass percentage: 30-50% buckwheat, 11-30% white sugar, 1-25% calcium carbonate, 20-48% magnesia, 12-28% Dicalcium Phosphate, 2-6% food additives, 3-15% butter, 2-22% plain chocolate, the biscuit central hollow is equipped with solid blueberry jam and mango chutney at the biscuit central hollow.Biscuit of the present invention is not only in good taste, and blueberry addition so that the biscuit have replenish the calcium and digestible function.

Description

A kind of biscuit
Technical field
The present invention relates to a kind of biscuits.
Background technique
Biscuit is liked by people very much as snacks, but common biscuit nutritive value is not high, and based on buckwheat, more foods have Satiety, but not comprehensive nutrition.
Summary of the invention
Goal of the invention: the purpose of the present invention is to solve deficiency, provide a kind of comprehensive seaweed biscuit of nutrition.
Technical solution: a kind of biscuit, it is characterised in that: include the following components'mass percentage: 30-50% buckwheat, 11-30% white sugar, 1-25% calcium carbonate, 20-48% magnesia, 12-28% Dicalcium Phosphate, 2-6% food additives, 3- 15% butter, 2-22% plain chocolate, the biscuit central hollow are equipped with solid blueberry jam and mango at the biscuit central hollow Sauce.The utility model has the advantages that biscuit of the present invention is not only in good taste, but also the addition of blueberry is so that the biscuit has replenishes the calcium and digestible function Energy.
Specific embodiment
The present invention is further explained in the light of specific embodiments:
Embodiment 1:
A kind of biscuit, it is characterised in that: include the following components'mass percentage: 35% buckwheat, 18% white sugar, 22% Calcium carbonate, 24% magnesia, 18% Dicalcium Phosphate, 3% food additives, 12% butter, 11% plain chocolate, among the biscuit It is hollow, solid blueberry jam and mango chutney are housed at the biscuit central hollow.
Embodiment 2:
A kind of biscuit, it is characterised in that: include the following components'mass percentage: 38% buckwheat, 18% white sugar, 22% Calcium carbonate, 24% magnesia, 18% Dicalcium Phosphate, 3% food additives, 12% butter, 11% plain chocolate, among the biscuit It is hollow, solid blueberry jam and mango chutney are housed at the biscuit central hollow.
Embodiment 3:
A kind of biscuit, it is characterised in that: include the following components'mass percentage: 42% buckwheat, 18% white sugar, 22% Calcium carbonate, 24% magnesia, 18% Dicalcium Phosphate, 5% food additives, 14% butter, 11% plain chocolate, among the biscuit It is hollow, solid blueberry jam and mango chutney are housed at the biscuit central hollow.
Biscuit of the present invention is not only in good taste, and blueberry addition so that the biscuit have replenish the calcium and digestible function.

Claims (5)

1. a kind of biscuit, it is characterised in that: include the following components'mass percentage: 14-50% buckwheat, 11-37% white sugar, 0.1-25% calcium carbonate, 20-48% magnesia, 12-28% Dicalcium Phosphate, 2-6% food additives, 3-15% butter, 2- 22% plain chocolate, the biscuit central hollow are equipped with solid blueberry jam and mango chutney at the biscuit central hollow.
2. a kind of biscuit according to claim 1, which is characterized in that include the following components'mass percentage: 30-50% Buckwheat, 11-30% white sugar, 1-25% calcium carbonate, 20-48% magnesia, 12-28% Dicalcium Phosphate, the addition of 2-6% food Agent, 3-15% butter, 2-20% plain chocolate, the biscuit central hollow are equipped with solid blueberry jam at the biscuit central hollow And mango chutney.
3. a kind of biscuit according to claim 1, which is characterized in that include the following components'mass percentage: 30-50% Buckwheat, 11-30% white sugar, 1-25% calcium carbonate, 20-48% magnesia, 12-28% Dicalcium Phosphate, the addition of 2-6% food Agent, 3-12% butter, 2-22% plain chocolate, the biscuit central hollow are equipped with solid blueberry jam at the biscuit central hollow And mango chutney.
4. a kind of biscuit according to claim 1, which is characterized in that include the following components'mass percentage: 30-50% Buckwheat, 11-30% white sugar, 1-25% calcium carbonate, 20-48% magnesia, 12-28% Dicalcium Phosphate, the addition of 2-5% food Agent, 3-15% butter, 2-22% plain chocolate, the biscuit central hollow are equipped with solid blueberry jam at the biscuit central hollow And mango chutney.
5. a kind of biscuit according to claim 1, which is characterized in that include the following components'mass percentage: 30-50% Buckwheat, 11-30% white sugar, 1-25% calcium carbonate, 20-48% magnesia, 12-22% Dicalcium Phosphate, the addition of 2-5% food Agent, 3-15% butter, 2-15% plain chocolate, the biscuit central hollow are equipped with solid blueberry jam at the biscuit central hollow And mango chutney.
CN201710705295.6A 2017-08-16 2017-08-16 A kind of biscuit Pending CN109418355A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710705295.6A CN109418355A (en) 2017-08-16 2017-08-16 A kind of biscuit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710705295.6A CN109418355A (en) 2017-08-16 2017-08-16 A kind of biscuit

Publications (1)

Publication Number Publication Date
CN109418355A true CN109418355A (en) 2019-03-05

Family

ID=65498682

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710705295.6A Pending CN109418355A (en) 2017-08-16 2017-08-16 A kind of biscuit

Country Status (1)

Country Link
CN (1) CN109418355A (en)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103027093A (en) * 2011-09-29 2013-04-10 曹军峻 Honey calcium biscuit
CN104770440A (en) * 2015-03-26 2015-07-15 安徽友源食品有限公司 Blueberry biscuits and processing technology thereof
CN104920542A (en) * 2015-06-01 2015-09-23 安徽徽王食品有限公司 Production method of blueberry jam sandwich biscuits
CN105211247A (en) * 2015-11-18 2016-01-06 张立涛 A kind of coarse cereals biscuit
CN105325526A (en) * 2015-12-15 2016-02-17 常熟市汇康食品厂 Toughness biscuits with flower flavor
CN106035556A (en) * 2016-08-15 2016-10-26 陈东标 Throat benefiting and moistening biscuit and preparation method thereof
CN106605681A (en) * 2015-10-20 2017-05-03 毕骅 Distinctive sandwich biscuits and preparation method thereof
CN107136178A (en) * 2017-06-21 2017-09-08 钦州市浦北广发食品有限公司 A kind of mango biscuit preparation method for thering is Constipation to act on

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103027093A (en) * 2011-09-29 2013-04-10 曹军峻 Honey calcium biscuit
CN104770440A (en) * 2015-03-26 2015-07-15 安徽友源食品有限公司 Blueberry biscuits and processing technology thereof
CN104920542A (en) * 2015-06-01 2015-09-23 安徽徽王食品有限公司 Production method of blueberry jam sandwich biscuits
CN106605681A (en) * 2015-10-20 2017-05-03 毕骅 Distinctive sandwich biscuits and preparation method thereof
CN105211247A (en) * 2015-11-18 2016-01-06 张立涛 A kind of coarse cereals biscuit
CN105325526A (en) * 2015-12-15 2016-02-17 常熟市汇康食品厂 Toughness biscuits with flower flavor
CN106035556A (en) * 2016-08-15 2016-10-26 陈东标 Throat benefiting and moistening biscuit and preparation method thereof
CN107136178A (en) * 2017-06-21 2017-09-08 钦州市浦北广发食品有限公司 A kind of mango biscuit preparation method for thering is Constipation to act on

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Application publication date: 20190305