Corn oat fiber biscuits and preparation method thereof
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A technology of oat fiber and corn fiber, applied in baking, dough processing, baked food, etc., can solve the problem of not being fully utilized, and achieve the effect of promoting nutrient utilization
Inactive Publication Date: 2012-05-23
NANTONG GOLDEN LAND GREEN FOOD
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Abstract
Description
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Problems solved by technology
[0004] Although corn and oats are good ingredients, they have not been fully utilized due to various problems such as storage and sales, and have not been promoted among the general population.
Method used
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Examples
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Effect test
Embodiment 1
[0022] The corn oat fiber biscuit of the present embodiment comprises following components:
[0023] 18 parts of flour, 15 parts of oat flour, 10 parts of corn, 4 parts of corn fiber powder, 10 parts of eggs, 15 parts of brown sugar, 1 part of table salt, 0.5 parts of vanilla essence, appropriate amount of water.
[0024] Its preparation method is as follows:
[0025] 1) Mix all the ingredients, make a paste, make a dough, and put it in the refrigerator to cool;
[0026] 2) Forming: Put it into the forming machine to form;
[0027] 3) Baking: Baking at 180°C for 10 minutes:
[0028] 4) Cool the package.
Embodiment 2
[0030] The corn oat fiber biscuit of the present embodiment comprises the following components: 20 parts of flour, 20 parts of oat flour, 15 parts of corn, 5 parts of corn fiber powder, 12 parts of eggs, 18 parts of brown sugar, 2 parts of table salt, 0.6 part of vanilla essence, water Appropriate amount.
[0031] Its preparation method is identical with embodiment 1.
Embodiment 3
[0033] The corn oat fiber biscuit of the present embodiment comprises the following components: 15 parts of flour, 10 parts of oat flour, 8 parts of corn, 3 parts of corn fiber powder, 8 parts of eggs, 12 parts of brown sugar, 0.5 part of table salt, 0.4 part of vanilla essence, water Appropriate amount.
[0034] Its preparation method is identical with embodiment 1.
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Abstract
The invention provides corn oat fiber biscuits, which comprise the following components: 15 to 20 parts of flour, 10 to 20 parts of oatmeal, 8 to 15 parts of corn, 3 to 5 parts of corn fiber powder, 8 to 12 parts of egg, 12 to 18 parts of brown sugar, 0.5 to 2 parts of table salt, 0.4 to 0.6 part of vanilla extract and a proper amount of water. The invention has the advantages that: 1, the corn oat fiber biscuits fully combine the nutrients of the corn and the oat, contain corn oil and a great amount of fiber, and are suitable for people with high blood pressure and high blood fat; 2, the corn oat fiber biscuits can be stored for a long term and are difficulty deteriorated; and 3, the food in the biscuit form can be produced on a large scale, can be widely circulated, and promotes people to utilize the nutrients of the corn and the oat.
Description
technical field [0001] The invention relates to a biscuit, in particular to a corn oat fiber biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Corn is the seed of the grass plant maize. Originally produced in Mexico and Peru in Central America, it was introduced to my country in the 16th century and has a cultivation history of more than 400 years. Corn is a good health product in coarse grains, and eating corn is quite beneficial to human health. The germ of corn is particularly large, accounting for 10%-14% of the total weight, which contains a lot of fat, so oil can be extracted from corn germ. Since corn contains more fat, corn is prone to rancidity and deterioration during storage. Corn has the following nutritional effects: 1. The cellulose content in corn is very high, which has the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces, and can prev...
Claims
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Application Information
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