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Preparation method of oat biscuit

A technology for oat biscuit and oatmeal, applied in baking, baked goods, food science and other directions, can solve the problems of steamed buns or steamed buns that cannot be eaten at any time, and the taste of oatmeal is single.

Inactive Publication Date: 2014-02-26
ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to overcome the disadvantages of single oatmeal taste and inconvenient eating of steamed buns or steamed buns at any time, the applicant refers to the method of making oatmeal biscuits provided by netizens, and proposes a large-scale industrial production of oatmeal biscuits that is crispy, not greasy, and easy to eat. Preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Roasting oatmeal: Wash the oatmeal to remove impurities such as sand and dust to make it pure; then bake the oatmeal at 50°C for 80 minutes until it has a cooked wheat aroma.

[0024] (2) Rolling oatmeal: rolling the above oats into oatmeal;

[0025] (3) Formula: Weigh raw materials by weight of 1000 grams of oatmeal, 400 grams of salad oil, 120 grams of sugar, 300 grams of honey and 100 grams of water;

[0026] (4) Make the cake base: 1) Mix salad oil, sugar, honey and water, first mix sugar and water evenly, then add salad oil and honey, and mix well again; 2) Add oatmeal and mix well; 3) Cake Blank forming;

[0027] (5) Baking: Baking at 70°C for 50 minutes;

[0028] (6) Packing, cooling to room temperature and packing.

[0029] In this way, the oatmeal biscuits made are more crispy, not hard, and because the taste is sweeter and not greasy, it is suitable for people with light tastes.

Embodiment 2

[0031] (1) Roasting oatmeal: Wash the oatmeal to remove impurities such as sand and dust to make it pure; then bake the oatmeal at 120°C for 25 minutes until it has a cooked wheat aroma.

[0032] (2) Rolling oatmeal: rolling the above oats into oatmeal;

[0033] (3) Formula: Weigh raw materials by weight of 1500 grams of oatmeal, 650 grams of salad oil, 250 grams of sugar, 500 grams of honey and 180 grams of water;

[0034] (4) Make the cake base: 1) Mix salad oil, sugar, honey and water, first mix sugar and water evenly, then add salad oil and honey, and mix well again; 2) Add oatmeal and mix well; 3) Cake Blank forming;

[0035] (5) Baking: Baking at 120°C for 30 minutes;

[0036] (6) Packing, cooling to room temperature and packing.

[0037] In this way, the oatmeal biscuits made are not only crispy but also slightly hard, and are suitable for people who like to chew and have a strong texture and strong taste.

Embodiment 3

[0039] (1) Roasting oats: Wash the oats to remove impurities such as sand and dust to make them pure; then bake the oats at 80°C for 65 minutes until they have a cooked wheat aroma.

[0040] (2) Rolling oatmeal: rolling the above oats into oatmeal;

[0041] (3) Formula: Weigh raw materials by weight of 1200 grams of oatmeal, 550 grams of salad oil, 200 grams of sugar, 400 grams of honey and 140 grams of water;

[0042] (4) Make the cake base: 1) Mix salad oil, sugar, honey and water, first mix sugar and water evenly, then add salad oil and honey, and mix well again; 2) Add oatmeal and mix well; 3) Cake Blank forming;

[0043] (5) Baking: Baking at 65°C for 45 minutes;

[0044] (6) Packing, cooling to room temperature and packing.

[0045] In this way, the oatmeal biscuits made are crisp and crisp, moderately soft and hard, taste neither sweet nor greasy, and are suitable for people with popular tastes.

[0046] In the above three embodiments, it is best to achieve: from (1...

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Abstract

The invention relates to snack industrialized preparation methods, particularly to a preparation method of an oat biscuit. The method comprises (1) oat frying including washing oat and baking the oat at a temperatures of 50-120 DEG C for 80-25 minutes; (2) oat rolling, rolling the oat into rolled oat; (3) material preparation including weighing out, by weight, 100-150 parts of the rolled oat, 40-65 parts of salad oil, 12-25 parts of sugar, 30-50 parts of honey and 10-18 parts of water; (4) biscuit base making including, firstly, uniformly mixing the sugar and the water, then adding the salad oil and the honey and uniformly mixing the mixture again, secondly, adding and uniformly mixing the rolled oat into the mixture, and lastly, forming biscuit bases; (5) baking including baking the biscuit bases at a temperature of 70-120 DEG C for 50-30 minutes; (6) packaging including cooling finished biscuits to normal temperature and packaging the biscuits. The preparation method of the oat biscuit has the advantages that a crispy and sweet oat biscuit is added to oat food and can be designed to be provided with different tastes of different ingredients, which include light taste, strong taste and popular taste, according to the different taste demands of people.

Description

technical field [0001] The invention relates to an industrial preparation method of snacks, in particular to a preparation method of oat biscuits. Background technique [0002] According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, China's naked oats contain 15.6% crude protein, 8.5% fat, as well as calories released by starch, phosphorus, iron, calcium and other elements, which are among the best compared with the other 8 kinds of grains. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn, respectively. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 grams of oat flour. In addition, oat flour also contains saponin, the main component of ginseng, which is lacking in cereal grains. The amino acid composition of protein is relatively comprehensive, and the content of 8 kinds of amino acids necessary for human bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 姚蕻
Owner ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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