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Small oat Chinese walnut cookie

A technology for peach cake and oatmeal, which is applied in the field of industrialized preparation of small snacks, can solve the problems that steamed buns or steamed buns cannot be eaten at any time, and the taste of oatmeal is single, and achieves the effect of rich nutrition and crisp taste.

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

[0007] In order to overcome the shortcomings of the above-mentioned oatmeal with a single taste and the inconvenience of steamed buns or steamed buns being inconvenient to eat at any time, the applicant proposed a large-scale industrialized production, crispy taste and convenient eating oatmeal peach crisp

Method used

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Examples

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Embodiment Construction

[0023] The following describes the embodiments of the present invention in detail. The examples of the embodiments are intended to explain the present invention, but should not be understood as a limitation to the present invention. If specific techniques or conditions are not indicated in the examples, the procedures shall be carried out in accordance with the techniques or conditions described in the literature in the field or in accordance with the product specification.

[0024] Weighing:

[0025] 150kg flour,

[0026] Oatmeal 30kg,

[0027] 50kg sugar,

[0028] 50kg brown sugar,

[0029] 80kg vegetable oil,

[0030] Egg liquid 62kg,

[0031] Baking powder 10kg,

[0032] Baking soda powder 10kg;

[0033] Produced by the following steps:

[0034] 1) Sift the flour, baking powder and baking soda with the dry batter, then mix it with all the other ingredients, and slowly and evenly form a dry batter;

[0035] 2) To make a cake base, the above-mentioned dry batter is made into small round cak...

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Abstract

The invention relates to snack industrialized preparation methods, particularly to a small oat Chinese walnut cookie. According to the technical scheme, the small oat Chinese walnut cookie is composed of the following components including, by weight, 150 parts of flour, 30 parts of oatmeal, 50 parts of white sugar, 50 parts of brown sugar, 80 parts of vegetable oil, 62 parts of egg liquid, 10 parts of baking powder and 10 parts of baking soda and is produced through the following steps of 1) batter mixing including mixing sieved flour, sieved baking powder, sieved baking soda and all the other materials slowly and uniformly into dry batter; 2) cookie base making including making the dry batter into small cookies with a diameter of 20 mm and a thickness of 10 mm and laying the small cookies at a mutual interval of slightly more than 20 mm on an ovenware lined with tinfoil; 3) baking including preheating an oven to 180 DEG C and baking the small cookies for 13 minutes. The small oat Chinese walnut cookie has the advantages that one kind of crispy and nutritious small oat Chinese walnut cookie is added to oat food, which is applicable to people who like oat flavor or rely on oat for health care and can be an option of Chinese walnut cookie taste lovers.

Description

Technical field [0001] The invention relates to an industrialized preparation method of small snacks, in particular to an oatmeal peach crisp. Background technique [0002] According to a comprehensive analysis by the Institute of Health of the Chinese Academy of Medical Sciences, China's naked oats contain 15.6% of crude protein, 8.5% of fat, starch releases calories, phosphorus, iron, calcium and other elements. Compared with the other eight kinds of food, they are among the best. 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, oatmeal also contains the main ingredient of ginseng, a saponin that is lacking in cereals. The amino acid composition of protein is relatively comprehensive, and the content of the eight essential amino acids for the human body ranks firs...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 姚蕻
Owner ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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