Caramel and oatmeal cookie and preparation method thereof

An oatmeal biscuit and caramel technology, which is applied in the field of caramel oatmeal biscuit and its preparation, can solve the problems of low nutritional value and inability to meet health care awareness

Inactive Publication Date: 2015-01-21
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are a common snack food, sweet and delicious, and are deeply loved by people. Most of the biscuits on the market are made of flour and cream, which have low nutritional value and cannot meet people's increasing awareness of health care. As people's living standards biscuits with certain health benefits will become more and more popular among people, especially young people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A caramel oatmeal biscuit consisting of the following raw materials in parts by weight: 100-160 parts of wheat flour, 40-60 parts of oat flour, 30-40 parts of purple potato flour, 8-12 parts of maple sugar, 8-12 parts of vegetable oil, and eggs 10-20 parts, 20-30 parts of honey, 1-2 parts of vanillin, 3-5 parts of salt, 30-50 parts of water.

[0022] The preparation method of the caramel oatmeal biscuit includes the following steps:

[0023] (1) Heat and melt the maple sugar and vegetable oil together until it is coked to obtain caramel;

[0024] (2) After mixing the wheat flour, oat flour, and purple potato flour evenly, add eggs, honey, vanillin, salt, and water and stir evenly to obtain a dough;

[0025] (3) Add the caramel of step (1) to the dough of step (2), stir evenly to make a dough;

[0026] (4) Shape the dough with a roll forming machine to make a cake blank, which is then baked in an oven;

[0027] (5) After the temperature of the baked biscuit is cooled, the package ...

Embodiment 2

[0029] A caramel oatmeal biscuit consisting of the following raw materials in parts by weight: 100 parts of wheat flour, 40 parts of oat flour, 30 parts of purple potato flour, 8 parts of maple sugar, 8 parts of vegetable oil, 10 parts of eggs, 20 parts of honey, and vanillin 1 part, 3 parts salt, 30 parts water.

[0030] The preparation method of the caramel oatmeal biscuit includes the following steps:

[0031] (1) Heat and melt the maple sugar and vegetable oil together until it is coked to obtain caramel;

[0032] (2) After mixing the wheat flour, oat flour, and purple potato flour evenly, add eggs, honey, vanillin, salt, and water and stir evenly to obtain a dough;

[0033] (3) Add the caramel of step (1) to the dough of step (2), stir evenly to make a dough;

[0034] (4) Shape the dough with a roll forming machine to make a cake blank, which is then baked in an oven;

[0035] (5) After the temperature of the baked biscuit is cooled, the package is sealed to obtain the caramel oatm...

Embodiment 3

[0037] A caramel oatmeal biscuit consisting of the following raw materials in parts by weight: 130 parts of wheat flour, 50 parts of oatmeal flour, 35 parts of purple potato flour, 10 parts of maple sugar, 10 parts of vegetable oil, 15 parts of eggs, 25 parts of honey, and vanillin 1.5 parts, 4 parts salt, 40 parts water.

[0038] The preparation method of the caramel oatmeal biscuit includes the following steps:

[0039] (1) Heat and melt the maple sugar and vegetable oil together until it is coked to obtain caramel;

[0040] (2) After mixing the wheat flour, oat flour, and purple potato flour evenly, add eggs, honey, vanillin, salt, and water and stir evenly to obtain a dough;

[0041] (3) Add the caramel of step (1) to the dough of step (2), stir evenly to make a dough;

[0042] (4) Shape the dough with a roll forming machine to make a cake blank, which is then baked in an oven;

[0043] (5) After the temperature of the baked biscuit is cooled, the package is sealed to obtain the car...

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PUM

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Abstract

The invention discloses a caramel and oatmeal cookie and a preparation method thereof. The caramel and oatmeal cookie comprises the following raw materials in parts by weight: 100 to 160 parts of wheat flour, 40 to 60 parts of oatmeal powder, 30 to 40 parts of purple sweet potato, 8 to 12 parts of maple sugar, 8 to 12 parts of vegetable oil, 10 to 20 parts of egg, 20 to 30 parts of honey, 1 to 2 parts of vanillin, 3 to 5 parts of table salt, and 30 to 50 parts of water. According to the caramel and oatmeal cookie, the cookie with a new taste is added for the cookie food and applied to people loving the taste of oat and depending on the oatmeal health; the cookie has rich taste of caramel and is the first choice of snack of people loving the taste of caramel.

Description

Technical field [0001] The invention belongs to the field of food and relates to a caramel oatmeal biscuit and a preparation method thereof. Background technique [0002] Biscuits are a common snack food, sweet and crispy and delicious, and are deeply loved by people. Most of the biscuits on the market are made of flour and cream, which have low nutritional value and cannot satisfy people’s increasing awareness of health care. With people’s living standards With the improvement of biscuits, biscuits with certain health benefits will become more and more popular among people, especially young people. [0003] Oatmeal is rich in protein, fat, starch, sugar, vitamins B1, B2 and various minerals needed by the human body. It is a good dietary material and a tonic; it is very suitable for growing children and adolescents as a nutritional supplement The ingredients, coupled with their good digestion and absorption, are also loved by the elderly. [0004] There are a large number of fans o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80
Inventor 刘韶娜
Owner 刘韶娜
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