CN110771652A - Vegetable biscuit formula - Google Patents
Vegetable biscuit formula Download PDFInfo
- Publication number
- CN110771652A CN110771652A CN201911147217.4A CN201911147217A CN110771652A CN 110771652 A CN110771652 A CN 110771652A CN 201911147217 A CN201911147217 A CN 201911147217A CN 110771652 A CN110771652 A CN 110771652A
- Authority
- CN
- China
- Prior art keywords
- parts
- amaranth
- potatoes
- flour
- salt
- 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
- 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
-
- 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
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of biscuits, in particular to a vegetable biscuit formula which is prepared from flour, salt, potatoes, milk powder, spice powder, amaranth and baking soda.
Description
Technical Field
The invention relates to the technical field of biscuits, in particular to a vegetable biscuit formula.
Background
Due to the improvement of the social living standard, most of foods in the life of people are high-sugar and high-fat products, so that the balance of human nutrition and health preservation are very unfavorable, and the existing biscuit food contains a large amount of cane sugar, eggs and preservatives, so that the consumption needs of vegetarian people cannot be met, and the gradually rising health preservation consciousness and market demands of common people are not met.
Disclosure of Invention
The invention aims to provide a vegetable biscuit formula which has the characteristics of good taste and good color and flavor.
In order to solve the technical problems, the vegetable biscuit formula is prepared from the following raw materials in parts by weight: 35-70 parts of flour, 5-10 parts of salt, 25-35 parts of potatoes, 1-3 parts of spice powder, 3-8 parts of milk powder, 8-15 parts of amaranth and 5-10 parts of baking soda.
Preferably, the raw materials are prepared according to the following mixture ratio: 40-60 parts of flour, 6-8 parts of salt, 28-32 parts of potatoes, 1-3 parts of spice powder, 4-6 parts of milk powder, 10-13 parts of amaranth and 6-8 parts of baking soda.
Further preferably, the raw materials are prepared according to the following mixture ratio: 50 parts of flour, 7 parts of table salt, 30 parts of potatoes, 2 parts of spice powder, 5 parts of milk powder, 12 parts of amaranth and 7 parts of baking soda.
The invention has the beneficial effects that: the invention is prepared from flour, salt, potatoes, milk powder, spice powder, amaranth and baking soda, the potatoes and the amaranth are firstly smashed into paste, then the flour, the salt, the potatoes, the milk powder, the spice powder, the amaranth and the baking soda are mixed with water and stirred, then the paste is cooked, after cooling, the paste is made into biscuit shapes, and the biscuit is placed in an oven mold for baking and forming, thus obtaining the vegetable biscuit with good taste and color and flavor.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example one
A vegetable biscuit formula is prepared from the following raw materials in proportion: 35 parts of flour, 5 parts of salt, 25 parts of potatoes, 1 part of spice powder, 3 parts of milk powder, 8 parts of amaranth and 5 parts of baking soda. Firstly, crushing potatoes and amaranth into paste, then mixing flour, salt, potatoes, milk powder, spice powder, amaranth and baking soda with water, stirring, cooking, cooling, making into biscuit shape, and baking and forming in an oven mold.
Example two
A vegetable biscuit formula is prepared from the following raw materials in proportion: 40 parts of flour, 6 parts of salt, 28 parts of potatoes, 1 part of spice powder, 4 parts of milk powder, 10 parts of amaranth and 6 parts of baking soda. Firstly, crushing potatoes and amaranth into paste, then mixing flour, salt, potatoes, milk powder, spice powder, amaranth and baking soda with water, stirring, cooking, cooling, making into biscuit shape, and baking and forming in an oven mold.
EXAMPLE III
A vegetable biscuit formula is prepared from the following raw materials in proportion: 50 parts of flour, 7 parts of table salt, 30 parts of potatoes, 2 parts of spice powder, 5 parts of milk powder, 12 parts of amaranth and 7 parts of baking soda. Firstly, crushing potatoes and amaranth into paste, then mixing flour, salt, potatoes, milk powder, spice powder, amaranth and baking soda with water, stirring, cooking, cooling, making into biscuit shape, and baking and forming in an oven mold.
Example four
A vegetable biscuit formula is prepared from the following raw materials in proportion: 60 parts of flour, 8 parts of table salt, 32 parts of potatoes, 3 parts of spice powder, 6 parts of milk powder, 13 parts of amaranth and 8 parts of baking soda. Firstly, crushing potatoes and amaranth into paste, then mixing flour, salt, potatoes, milk powder, spice powder, amaranth and baking soda with water, stirring, cooking, cooling, making into biscuit shape, and baking and forming in an oven mold.
EXAMPLE five
A vegetable biscuit formula is prepared from the following raw materials in proportion: 70 parts of flour, 10 parts of salt, 35 parts of potatoes, 3 parts of spice powder, 8 parts of milk powder, 15 parts of amaranth and 10 parts of baking soda. Firstly, crushing potatoes and amaranth into paste, then mixing flour, salt, potatoes, milk powder, spice powder, amaranth and baking soda with water, stirring, cooking, cooling, making into biscuit shape, and baking and forming in an oven mold.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (3)
1. The vegetable biscuit formula is characterized by being prepared from the following raw materials in proportion: 35-70 parts of flour, 5-10 parts of salt, 25-35 parts of potatoes, 1-3 parts of spice powder, 3-8 parts of milk powder, 8-15 parts of amaranth and 5-10 parts of baking soda.
2. The vegetable biscuit formulation according to claim 1, characterized in that it is prepared from the following raw materials in proportion: 40-60 parts of flour, 6-8 parts of salt, 28-32 parts of potatoes, 1-3 parts of spice powder, 4-6 parts of milk powder, 10-13 parts of amaranth and 6-8 parts of baking soda.
3. The vegetable biscuit formulation according to claim 1, characterized in that it is prepared from the following raw materials in proportion: 50 parts of flour, 7 parts of table salt, 30 parts of potatoes, 2 parts of spice powder, 5 parts of milk powder, 12 parts of amaranth and 7 parts of baking soda.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911147217.4A CN110771652A (en) | 2019-11-21 | 2019-11-21 | Vegetable biscuit formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911147217.4A CN110771652A (en) | 2019-11-21 | 2019-11-21 | Vegetable biscuit formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110771652A true CN110771652A (en) | 2020-02-11 |
Family
ID=69392225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911147217.4A Pending CN110771652A (en) | 2019-11-21 | 2019-11-21 | Vegetable biscuit formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110771652A (en) |
-
2019
- 2019-11-21 CN CN201911147217.4A patent/CN110771652A/en active Pending
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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: 20200211 |