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LIST OF INGREDIENTS FOR THE PREPARATION OF OATMEAL COOKIES
LIST OF INGREDIENTS FOR THE PREPARATION OF OATMEAL COOKIES
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机译:制备燕麦饼干的配料表
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摘要
FIELD: food industry.;SUBSTANCE: invention relates to the food industry. List of ingredients for the preparation of oatmeal cookies contains prime grade wheat flour, granulated sugar, unsalted butter, raisins, table salt, cinnamon, vanillin, baking soda and drinking water, as well as composite flour in the form of a mixture of oatmeal flour and red lentil flour at a ratio of 66:34 in the amount of 24.6–25.2 kg/100 kg of finished product. Original components are used in the following ratio, kg/100 kg of the finished product: prime grade wheat flour 24.0–24.6; composite flour 24.6–25.2; granulated sugar 37.19; unsalted butter 16.36; raisins 5.26; table salt 0.39; vanillin 0.05; cinnamon 0.079; baking soda 0.5; drinking water in an amount that provides dough moisture 16.0–19.0 %.;EFFECT: invention allows increase the nutritional and biological value, balance the protein in the finished product according to its amino acid composition, ensure high organoleptic characteristics and expand the range of flour confectionery with improved list of ingredients.;1 cl, 5 tbl
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机译:技术领域:本发明涉及食品工业。制备燕麦饼干的成分清单包括优质小麦粉,砂糖,无盐黄油,葡萄干,食盐,肉桂粉,香草醛,小苏打和饮用水,以及燕麦粉混合物形式的复合粉和红色小扁豆粉,比例为66:34,制成品的总重量为24.6–25.2 kg / 100 kg。原始成分的使用比例如下:kg / 100 kg最终产品:优质小麦粉24.0–24.6;复合面粉24.6–25.2;砂糖37.19;无盐黄油16.36;葡萄干5.26;食盐0.39;香兰素0.05;肉桂0.079;小苏打0.5;饮用水,其提供的面团水分为16.0-19.0%。效果:发明可以提高营养和生物学价值,根据氨基酸组成平衡成品中的蛋白质,确保高感官特性并扩展面粉的范围具有改进的成分清单的糖果;; 1厘升,5汤匙
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