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Mango biscuit and processing technology thereof

A mango and biscuit technology, applied in the field of mango biscuit and its processing technology, can solve the problems of impure taste and single eating method, and achieve the effects of improving red blood cell catalase activity, delaying cell aging, and improving brain function.

Inactive Publication Date: 2016-04-06
陈源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a favorite fruit of many people. Nowadays, mangoes are eaten in a single way, mainly eating directly and drinking mango drinks, and many mango products do not use fresh mangoes but mango-flavored flavors, and the taste is not pure.

Method used

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Embodiment Construction

[0007] The preparation method of the present invention will be further described below in conjunction with examples.

[0008] Prepare raw materials: 1000g flour, 280g sugar, 30g butter, 190g eggs, 1g baking soda, 2g salt, 260g mango, 30g water, 3g edible oil, 4g citric acid, 2g tricalcium phosphate. Peel the mango, remove the core, and mash the mango pulp into a puree for later use. The amount of flour used for the first time is 750g, the temperature is controlled at 26-32°C, and the fermentation time is 7-8 hours. Then, the remaining raw materials are added to the flour mixer and stirred. The stirring time is 30-40 minutes, and the temperature is controlled. At 33-35°C, the fermented raw materials are processed into molds, smeared with edible oil, and baked in the oven. The temperature at the top of the oven is controlled at 190°C, and the temperature at the bottom of the oven is controlled at 195°C. Bake for 7 minutes.

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PUM

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Abstract

The present invention discloses a mango biscuit and a processing technology thereof. The mango biscuit includes flour, white sugar, cooking oil, baking soda, mangoes, tricalcium phosphate, citric acid, cream, eggs, edible salt and water. The mango biscuit recipe is characterized by consisting of the following raw materials: 1000 grams of flour, 280 grams of white sugar, 30 grams of butter, 190 grams of eggs, 1 gram of baking soda, 2 grams of edible salt, 260 grams of mangoes, 30 grams of water, 3 grams of oil, 4 grams of citric acid, and 2 grams of tricalcium phosphate. The baking is conducted using a different upper and lower oven temperature method. The beneficial effects of the mango biscuits are that the biscuits use original mango flavor and have effects of being crisp outside and soft inside, benefiting stomach, and beautifying features.

Description

technical field [0001] The invention relates to the field of food, in particular to a mango biscuit and a processing technology thereof. Background technique [0002] Mangoes are mainly grown in areas with relatively hot climates. Some are egg-shaped, and some are round, kidney-shaped, and heart-shaped; the skin color is various: light green, yellow, and dark red; the flesh is yellow, with fibers, and the taste is sour and sweet. Different, with aroma, juicy and large core. Mango combines the essence of tropical fruits and is known as the "king of tropical fruits". It is a favorite fruit of many people. Nowadays, mangoes are eaten in a single way, mainly eating directly and drinking mango drinks, and many mango products do not use fresh mangoes but mango-flavored flavors, which have an impure taste. Contents of the invention [0003] The invention provides a mango biscuit and a processing technology thereof, which is processed by raw mango and has the advantage of pure t...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/29
Inventor 陈源
Owner 陈源
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