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Fruit biscuit and preparation method thereof

A biscuit and fruit technology, applied in the field of fruit biscuit and its preparation, can solve the problems of low nutritional value of biscuit products and few types of functional biscuit, and achieve the effects of unique taste, low cost of raw materials and easy portability

Inactive Publication Date: 2019-02-26
周建志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently biscuits contain relatively few nutrients and there are not many types of functional biscuits, resulting in low nutritional value of biscuits. Tomatoes are nutritious fruits and vegetables, suitable for both raw food and cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fruit biscuit, which comprises the following raw materials in parts by weight: 25 parts of wheat flour, 10 kg of corn flour, 10 kg of mango, 8 kg of tomato, 3 kg of egg, 2 kg of hawthorn, 6 kg of red dates, 1 kg of leavening agent, 5 kg of butter, and 6 kg of honey.

[0023] The preparation method of fruit biscuit specifically comprises the following steps:

[0024] S1: Peel and remove the core of the mango, wash the tomato, remove the core of the hawthorn and red dates, add water and make a paste;

[0025] S2: Add water and stir the pasty mixture in step S1, cook for 20-30 minutes, then mix it with wheat flour, corn flour, eggs, leavening agent, cream and honey and put it into a powder mixer to obtain dough;

[0026] S3: Put the dough obtained in step S2 to rest for 30-50min, and put the rolled dough sheet into a mold;

[0027] S4: Put the biscuit blocks obtained in step S3 into an oven and bake for 10-20 minutes, take it out, and cool it down.

[0028] In step S2,...

Embodiment 2

[0034] A fruit biscuit, comprising the following raw materials in parts by weight: 30kg of wheat flour, 15kg of corn flour, 15kg of mango, 10kg of tomato, 5kg of egg, 5kg of hawthorn, 10kg of red date, 2kg of leavening agent, 8kg of butter, and 8kg of honey.

[0035] The preparation method of fruit biscuit specifically comprises the following steps:

[0036] S1: Peel and remove the core of the mango, wash the tomato, remove the core of the hawthorn and red dates, add water and make a paste;

[0037] S2: Add water and stir the pasty mixture in step S1, cook for 20-30 minutes, then mix it with wheat flour, corn flour, eggs, leavening agent, cream and honey and put it into a powder mixer to obtain dough;

[0038] S3: Put the dough obtained in step S2 to rest for 30-50min, and put the rolled dough sheet into a mold;

[0039] S4: Put the biscuit blocks obtained in step S3 into an oven and bake for 10-20 minutes, take it out, and cool it down.

[0040] In step S2, eggs, starter, b...

Embodiment 3

[0046] A fruit biscuit, which comprises the following raw materials in parts by weight: 60kg of wheat flour, 25kg of corn flour, 20kg of mango, 18kg of tomato, 15kg of egg, 15kg of hawthorn, 18kg of red date, 6kg of leavening agent, 12kg of cream, and 15kg of honey

[0047] The preparation method of fruit biscuit specifically comprises the following steps:

[0048] S1: Peel and remove the core of the mango, wash the tomato, remove the core of the hawthorn and red dates, add water and make a paste;

[0049] S2: Add water and stir the pasty mixture in step S1, cook for 20-30 minutes, then mix it with wheat flour, corn flour, eggs, leavening agent, cream and honey and put it into a powder mixer to obtain dough;

[0050] S3: Put the dough obtained in step S2 to rest for 30-50min, and put the rolled dough sheet into a mold;

[0051] S4: Put the biscuit blocks obtained in step S3 into an oven and bake for 10-20 minutes, take it out, and cool it down.

[0052] In step S2, eggs, sta...

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PUM

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Abstract

The invention discloses a fruit biscuit and a preparation method thereof. The fruit biscuit comprises following raw material in parts by weight: 25 to 60 parts of wheat flour, 10 to 25 parts of corn flour, 10 to 20 parts of mango, 8 to 18 parts of tomato, 3 to 15 parts of eggs, 2-15 parts of hawthorn, 6-18 parts of red dates, 1-6 parts of starter, 5-12 parts of cream, and 6-15 parts of honey. Theraw materials are prepared into finished products by beating, cooking, mixing, smashing, forming, baking, and the like, and the taste is sweet, nutritious, and stomach-to-eat.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a fruit biscuit and a preparation method thereof. Background technique [0002] As one of the main baked foods, biscuits have the characteristics of large consumption, convenient storage and transportation, long shelf life, and are suitable for all ages. They are good food for leisure or to satisfy hunger. However, currently biscuits contain relatively few nutritional elements and there are not many types of functional biscuits, resulting in low nutritional value of biscuit products. Tomatoes are nutritious fruits and vegetables, suitable for both raw food and cooking. The fruit body is rich in vitamins A, B1, C, P and phosphorus, sodium, potassium, and magnesium; jujube is a food material for nourishing blood and health care, contains various nutrients, and has a sweet taste. Compared with products of the prior art, it has a novel structure, The taste is crisp and loose, sweet a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D13/062A21D2/36
Inventor 周建志
Owner 周建志
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