Oatmeal cookie with caramel taste

An oatmeal biscuit and flavor technology, applied in the field of industrialized preparation of small snacks, can solve the problems of single taste of oatmeal, steamed bread or steamed buns that cannot be eaten at any time, and achieve the effect of rich caramel flavor

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 buns at any time, the applicant proposes a caramel-flavored oatmeal biscuit produced in large quantities

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weighing:

[0030] 110kg of butter,

[0031] 150kg low-gluten flour,

[0032] Maple sugar 12kg,

[0033] 80kg of brown sugar,

[0034] Oat flour 50kg,

[0035] Vanilla extract 0.3kg;

[0036] Produced by the following steps:

[0037] 1) Boil the butter, maple syrup, and brown sugar at 160°C until the butter melts and smell the aroma, and then cook at 130°C for 3 minutes until slightly charred;

[0038] 2) Add sifted low-gluten flour and stir;

[0039] 3) Add oat flour and vanilla extract and mix well;

[0040] 4) Making cake blanks, making cake blanks about 60mm in diameter and 3mm in thickness;

[0041] 5) Bake at 180 degrees for 15 minutes. Get around 18,000 biscuits.

[0042] The 80 parts by weight of the brown sugar can be replaced with an equal weight of soft white sugar.

[0043] 4. The caramel-flavored oatmeal biscuits according to claim 1, 2, or 3, characterized in that the oat flour is made by crushing cooked oatmeal.

Embodiment 2

[0045] Similar to the first embodiment, the difference is that the maple syrup can be replaced with an equivalent weight of commercially available barbecue syrup.

Embodiment 3

[0047] Similar to Example 1, the difference is that the brown sugar can be replaced with soft white sugar of equal weight.

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PUM

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Abstract

The invention relates to an industrial making method of snacks, in particular to an oatmeal cookie with caramel taste. The oatmeal cookie with the caramel taste contains the following components by weight: 110 parts of butter, 150 parts of low-gluten flour, 12 parts of maple sugar, 80 parts of brown sugar, 50 parts of oat powder and 0.3 part of vanillin. The oatmeal cookie is made through the following steps: 1) boiling the butter, the maple sugar and the brown sugar under the temperature of 160 DEG C till the butter is molten and a maker can smell sweet smell and continuing conducting boiling for 3min under the temperature of 130 DEG C till the mixture is slightly coked; 2) adding the screened low-gluten flour and conducting stirring; 3) adding the oat powder and the vanillin and evenly stirring the mixture; 4) making the mixture into a cookie blank 60mm in left-right diameter and 3mm in thickness; 5) conducting baking for 15min under the temperature of 180 DEG C. The oatmeal cookie has the advantage that a cookie with new taste is added into oatmeal food, is suitable for people liking the oatmeal taste and relying on oatmeal health, has the full caramel taste and is preferable snacks for the people crazy about the caramel taste.

Description

Technical field [0001] The invention relates to an industrialized preparation method of small snacks, in particular to a caramel-flavored oatmeal biscuit. 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. Oatmeal is 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 b...

Claims

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Application Information

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